Kerala Puzhukku

 

Thiruvathira is the Hindu festival celebrated by ladies and girls as its anciently believed that Goddess Parvathi who used to regularly observe fast on Thiruvathira day in the name of Lord Shiva . The common vegetables that are used for this dish, in Thrissur region are kachil, vettu chembu, chinese potato(koorkka) and elephant yam (chena).  rice is avoided for this fast .So rice is replaced with any other millet.  This festival comes during winter season so for  better health of ladies all the recipes taken on this day of thiruvatira is good for her health. Other than puzhukku , kalan  , Koova paysam ( arrow root paysam) and chama rice is prepared. Also on this day most of the ladies take (pan)  beatle leaf  with supari n chunamba.

 

Ingredients 

 

Kachil – 1/2 kg, cubed

Vettu chembu / sheema chembu – 1/4 kg, cubed

Chena / elephant yam – 1/4 kg, cubed

Koorkka / chinese potato – 1/4 kg, cubed

 raw banana / nenthrakaya – 1/4 kg, cubed

Van payar /red cow peas – 1/4 kg

Green chilies – 2, slit

Turmeric powder – 3/4 tsp

Curry leaves – 6 – 7 sprigs

Salt – To taste

Coconut oil – 3 tbsp

To grind

Grated coconut – 1.5 coconut or around 4 cups

Cumin seeds – 3/4 tsp

Method

 Cook the van payar in a pressure cooker for about 3-4 whistles or until it becomes tender. Set aside. Grind the grated coconut and cumin seeds to a coarse mixture. Cut the vettuchembu, kachil, chena, koorkka and nendrakya to large cubes and place in a large pressure cooker. Add enough water (water should be in the same level as that of the veggies), salt, green chilies, turmeric powder and curry leaves. You can also cook them in a large vessel but it will take a lot of time. Pressure cook for 3 whistles at medium-high heat. Switch off the stove. Open the pressure cooker when pressure releases. Mash the veggies using the back of a large spoon. Add the cooked van payar. For ease of mixing, you can transfer the cooked veggies to a larger pan if you want. Put the pan/pressure cooker with the cooked veggies back on the stove, at medium heat. Add the ground coconut mixture and mix everything well. Mash the veggies while you mix everything. Taste check for salt. Finally add a few curry leaves and 3 tbsp coconut oil. Mix well.  Keep covered it for at least 15 minutes before serving. This dish tends to thicken over time. Serve hot.