Posted in food as therapy...

7 Thaan Koottu (Aarudhra Special)

The 7 vegetable spicy south Indian stew with coconut and lentils

Aarudhra is the day Lord Shiva is in His dancing best. Very special occasion every Margazhi month during which time anyway along with Perumal temples, Shiva Stalas too open by morning 4 am. I used to hear the bell toll before dawn in Mylapore home right from Kapali temple as once upon a time, me too used to draw ‘kolams’ in the street in front of our house.

Aarudhra special neivedyam for puja at home is this 7 thaan koottu (a stew with 7 native vegetables – or more like 9, 11) along with Jaggery Kali. My patti used to make mouthwatering kali and koottu omg! I don’t know whether I can ever match her but i give it my best shot.

I saw some You tube videos on the koottu but i got disappointed because, many of them were using carrots, cabbage, cauli flower etc in preparation. Nothing wrong. But the significance of the recipe lies in using only native vegetables. We in our family with roots in Arni also repeat this recipe for Maattu Pongal (a day after Pongal/Sankranthi which is the harvest festival of India). In certain things I stick with traditional recipes, in some I add variations. However the 7 thaan koottu is something I never would alter from original recipe.

Ingredients.

Native vegetables – 7 (I used Raw banana 1, Ash guard, yellow Pumpkin, broad Beans, Mochai (fresh peeled) (this is totally native to India/Tamil Nadu that there is no English equivalent name I guess), Yam and Tapioca (valli kizhangu) and Brinjal (actually ended up using 8)! Total weight of the vegetables was over 1 kg. Variations that can be used are: Drumstick, Colacasia, Mango etc that are also native.

Tomato 3 or 4 big size

Shallots (peeled) (I skipped onion on the day of Thiruvadhirai/Aarudhra but otherwise generally add)

Curry leaves and coriander leaves for seasoning

Tuar dhaal – 1 cup

Tamarind – lemon size (or little less if you want the koottu to be little less tangy)

For spice mix: Dhania seeds 2 tbsp, channa dal 2 tbsp, red chili 6 to 8, cumin seeds – 2 tsp, fenugreek 1/2 tbsp, coconut shelled 2 tbsp, (kopra was in use in place of coconut. we never used fresh coconuts in kootu/kozhambu/curry in my granny’s days. only the dried kopra. the fresh coconut usage is a recent phenomenon. we do get dry kopra scrapes in Pazha Mudhir Nilayam in the nuts section. this dry kopra can also be used for payasams).

For tempering: mustard seeds 1 tsp, cumin seeds 1 tsp, fenugreek seeds 1/4 tsp

Gingely oil 2 tbsp

Turmeric poweder 1/2 tsp

Asafoetida

Water

Salt

Method:

As you peel, wash, cube and boil the 7 vegetables in water in a thick bottomed pan with lid closed, pressure cook tuar dal separately to smooth mashy consistency. Remember to add the peeled fresh green Mochai along with the dal. Add turmeric powder to the dal.

Soak tamarind in warm water before you start so that when you have to squeeze the tamarind you get good tamarind juice. Do not throw the boiled water in which the vegetables are cooked. Do not overcook vegetables to too soft.

Dice the tomatoes.

Roast the spice mix ingredients lightly and grind to smooth paste.

Heat the gingely oil in a thick bottom cast iron kadai and when it starts smoking, temper with mustard, cumin and fenugreek seeds. When these splutter add tomatoes that are cubed and rinsed curry leaves. In case you have shallots peeled, first add shallots to the oil and fry to golden brown and then add the tomatoes. When the tomatoes are mushy, add the cooked vegetables along with the water. Squeeze the soaked tamarind and add the juice to the kadai now and stir well. After thorough mixing add the spice blend to the Koottu that is cooking. Add salt. Finally add the cooked dal and season with asafoetida and washed coriander leaves. Do not over cook. I let the Koottu to be in Sambhar consistency. If you want, let it thicken more to actual Koottu padham BEFORE you add the dal.

We have the 7 Thaan Koottu ready, hot and steaming. Best with Arudhra Kali first, but also very good with rice, ven pongal, roti or anything. One of the most yummiest traditional original native recipes. No onion/garlic/ginger but I would love to have the shallots in it. Perhaps, next time on a less auspicious occasion.

Very filling and nutritious vegan/vegetarian stew – the Ezhu Thaan Aarudhra Kootu. My fave since when I was a little girl.

Seriously don’t bother about calorie count or cooking time. So long as food is healthy and hearty, it is good enough for me and family.

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