Last week i prepared
thiruvathirai kali,adai and kootu(falls on 18th,wednesday) to update my old post and pictures.Along with those recipes,i tried 7 kai thalagam/kali kuzhambu/pongal kuzhambu for the first time as i wanted to make a gravy kind of recipe for kali.We can make this kuzhambu for thai pongal too.As the vegetable used are almost the same,we can make the same on pongal too.Recently my sister was telling about this gravy to me which tempted me to try.I searched in google and adapted this recipe from
here.I made some changes in the quantity and tried it.It was very nice for plain rice and kali.It tasted more like our
arachuvitta sambar sans dal.I loved this kuzhambu more than our kootu:)Tasted great with kali!
Thiruvathirai kuzhambu/thalagam
Thiruvathirai kuzhambu for kali Cuisine: Indian Category: Lunch Yields: Serves 4
Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes
Please don’t use ash gourd.But i used in this gravy unknowingly.Yesterday my mil told not to use this veggie for occasions.Instead use pumpkin or cluster beans or bittergourd.
INGREDIENTS
To roast and grind
- Raw Rice – 1.5 tsp
- Chana dal - 1tbsp
- Urad dal – 2 tsp
- Toor dal – 1.5tsp
- Coriander seeds/Dhania – 1 tbsp
- Methi seeds - 1/4 tsp
- Red chillies - 5-6 nos
- Grated coconut - 3 tbsp
To dry roast
- Sesame seeds - 1 tsp(optional)
For cooking
- Seven vegetables – 2 cups (chopped,refer notes for quantity)
- Tomato - 1no
- Tamarind - Big gooseberry size
- Turmeric powder - 1/4 tsp
- Hing - 1/4 tsp
- Salt & water - as needed
To temper
- Coconut oil or ghee - 1 tbsp
- Mustard seeds - 1/2 tsp
- Curry leaves - few
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METHOD
- Chop all the vegetables,tomato and pressure cook adding enough water & little salt in high flame for two whistles so that veggies retain its shape.Set aside.
- Dry roast the sesame seeds.(SKIP SESAME SEEDS IF U MAKE AS SIDE DISH FOR PONGAL)Remove.Then add 2 tsp of oil in the same kadai and roast all the above said ingredients.Lastly add the grated coconut ,roast it and grind everything with sesame seeds to a smooth paste adding required water.Keep aside.
- Take 2 cups of tamarind extract,add the ground paste. Add salt,turmeric powder,hing and few torn curry leaves.Allow it to roll boil well till the raw smell emanates.As it boils,it thickens.So add water and adjust salt if necessary.
- Now add the cooked vegetables and boil for few more minutes.After the gravy leaves a nice smell,switch off the flame.Temper the mustard seeds and curry leaves.Add to gravy.
- Cover with a lid.Give a standing time of 30 minutes.
Serve as a side dish for kali or mix with plain rice adding ghee.Enjoy ! |
Note
- Use coconut oil or ghee for tempering.It renders a nice flavour to this gravy.
- If u don’t like sesame flavour,omit using sesame seeds.
- Add coriander leaves if u prefer to garnish.I din’t use.
- For this recipe,I used 1/2 raw banana,1/2 cup of pumpkin/ash gourd,a handful of mochai,1/4 cup of cubed yam,2 arbi peeled,6nos of broad beans,1/2 cup of sweet potato cubed.
- If u don’t get the above said vegetables,u can replace with cluster beans,pumpkin,ladies finger,bitter gourd.
- If using bitter gourd,add 1-2 pieces for name sake.Otherwise gravy will taste bitter.
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