Thiruvathirai Puzhukku

This is a traditional Kerala stew that is an ode to root vegetables. Winter we get these the freshest and since Amma was keen on making it this time, we got all the required ingredients this time from our local market.

This is usually made on Thiruvathirai, but we made this as a lunch menu item on Thai Pongal.

Ingredients:

50 gms Avarakkai | Papdi | Broad Beans, cut into 1 " length

50 gms Ratalu | Sweet Potato, peel and cut into 1 " piece

50 gms Kavattu | Kachil | Khamalu | Greater Yam, peel and cut into 1 " piece

50 gms Koorka | Chinese Potatoes, peel and cut into 1 " piece

50 gms Fresh Peas

1 Carrot, cut into 1 " length

1 Kacha Kela | Raw Banana, halved and cut into thick slices

1/4 tsp Haldi | Turmeric Powder

1 tsp Coconut Oil

To taste Salt

For grinding:

1/2 cup Fresh Coconut, grated

2 sprig Kadhi Patta | Curry Leaves

2 Green Chilli

Method:

• In a thick bottom vessel add all the cut vegetables and water such that all the vegetables are submerged.
• Add haldi and salt to the vegetables and let them boil on high flame. Once the water comes to boil, reduce the flame to medium. Stir ocassionaly to ensure the vegetables do not get stuck to the bottom of the vessel.
• Grind to a rough paste grated coconut and green chillies. Do not add any water to the masala paste.
• Once the vegetables are cooked, add the ground masala paste and mix well,
• After 2 minutes, switch off the gas.
• Roughly crush the curry leaves with hands and drizzle coconut oil. Mix well.
• Transfer to a serving bowl.
• Serve hot.

Usually this Puzhukku is relished along with Kanji | Porridge made either with Rice | Wheat.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.