Tamil Nadu

Thiruvathirai kootu

Name: Thiruvathirai kootu
Prep time: 6 h
Cook time: 1 h
Total time: 7 h
Yield: 6 servings
Cuisine: Tamil
Ingredients: 1 cup cubed pumpkin; 1 small cubed raw banana (green plantain); 1 small cubed sweet potato; 3/4 cup cubed elephant foot yam; 4 boiled and peeled colocasia (taro root, eddoes); a handful of flat beans surti papdi (flat beans); 2 small brinjal (eggplant, aubergine); 3 tbsp soaked lobia, dry (dried black eyed peas); a lemon sized ball tamarind; 2 1/2 cups water; 1/2 cup fresh grated coconut; 1 tbsp coriander seeds; 1 tbsp chana dal (split chickpeas); 4 dried red chilli; 2 tsp jaggery; 1/4 tsp turmeric (ground turmeric); 1 1/2 tbsp coconut oil; 1/2 tsp mustard seeds; 2 sprigs curry leaves; a pinch asafoetida; Salt, to taste

Seven vegetables in a tamarind and roasted coconut gravy. A winter festival in one pot.

60 minTime

5 gProtein each

mediumSpice

6hPlan ahead. Soak for 6 hours first; the 60 minutes come after.

Ezhu kari kootu2 chapters · 1 min read

Make it your way

Grandma's waySeven country vegetables, roasted coconut, tamarind.

The original

204kcalsame

5 gproteinsame

6 gfibresame

60minutessame

Thiruvathirai kootu as made for the festival.

Per serving, worked out from the ingredient table.

Ingredients

Pumpkin1 cup, cubed

Raw banana (green plantain)1 small, cubed

Sweet potato1 small, cubed

Elephant foot yam¾ cup, cubed

Colocasia (taro root, eddoes)4, boiled and peeled

Surti papdi (flat beans)a handful of flat beans

Brinjal (eggplant, aubergine)2 small

Lobia, dry (dried black eyed peas)3 tbsp, soaked

Tamarinda lemon sized ball

Water2½ cups

Fresh grated coconut½ cup

Coriander seeds1 tbsp

Chana dal (split chickpeas)1 tbsp

Dried red chilli4

Jaggery2 tsp

Turmeric (ground turmeric)¼ tsp

Coconut oil1½ tbsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Asafoetidaa pinch

Saltto taste

Method

5 steps

1Pressure cook soaked black eyed peas for 4 whistles. Boil colocasia separately and peel.
2Roast chana dal, coriander seeds, red chillies and coconut in a little oil until golden. Grind to a paste.
3Cook the remaining vegetables in tamarind extract with turmeric and salt until just tender.
4Add the beans, colocasia, paste and jaggery and simmer to a thick gravy.
5Temper mustard, curry leaves and asafoetida in coconut oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Thiruvathirai kootu

Seven vegetables in a tamarind and roasted coconut gravy. A winter festival in one pot.

60 minTime

5 gProtein each

mediumSpice

6hPlan ahead. Soak for 6 hours first; the 60 minutes come after.

Ezhu kari kootu2 chapters · 1 min read

Make it your way

Grandma's waySeven country vegetables, roasted coconut, tamarind.

The original

204kcalsame

5 gproteinsame

6 gfibresame

60minutessame

Thiruvathirai kootu as made for the festival.

Per serving, worked out from the ingredient table.

Ingredients

Pumpkin1 cup, cubed

Raw banana (green plantain)1 small, cubed

Sweet potato1 small, cubed

Elephant foot yam¾ cup, cubed

Colocasia (taro root, eddoes)4, boiled and peeled

Surti papdi (flat beans)a handful of flat beans

Brinjal (eggplant, aubergine)2 small

Lobia, dry (dried black eyed peas)3 tbsp, soaked

Tamarinda lemon sized ball

Water2½ cups

Fresh grated coconut½ cup

Coriander seeds1 tbsp

Chana dal (split chickpeas)1 tbsp

Dried red chilli4

Jaggery2 tsp

Turmeric (ground turmeric)¼ tsp

Coconut oil1½ tbsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Asafoetidaa pinch

Saltto taste

Method

5 steps

1Pressure cook soaked black eyed peas for 4 whistles. Boil colocasia separately and peel.
2Roast chana dal, coriander seeds, red chillies and coconut in a little oil until golden. Grind to a paste.
3Cook the remaining vegetables in tamarind extract with turmeric and salt until just tender.
4Add the beans, colocasia, paste and jaggery and simmer to a thick gravy.
5Temper mustard, curry leaves and asafoetida in coconut oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thiruvathirai kootu

Make it your way

Ingredients

Method

Thiruvathirai kootu

Make it your way

Ingredients

Method

Make it a meal