Thiruvathira Puzhukku --- Kerala Traditional Recipe

Thiruvathira  (Arudhra Darsinam ) is a Festival celebrated in kerala on the month of Dhanur masam (Margazhi masam). There are many mythical stories associated with Thiruvathira.

Thiruvathira
An observance called Thiruvathira vrutham (Noyambu) is kept by women on this auspicious day. Vrutham starts on Makayiram day after offering Ettangadi to Lord. They skip rice and only eat ettangadi, koova verukiyathu Puzhukku or wheat preparations. Women wear traditional kasavu set mundu and adorn their tied hair with medicinal flowers Dashapushpam.This practice is called paathira poo choodal. The morning bath in the pond during the season while the climate is extremely cold make the women's body cool and composed.
Thiruvathira kali is performed in the night in traditional homes with Thiruvathira pattu

Ettangadi is different from puzhukku, almost all the ingredients are same but ettangadi is prepared in sharkkara pani and also add dry coconuts. In ettangadi preparation Eight different tubers are roasted in the fire first before cooking. Through this ritual, it is believed that Kamadeva's body represented by the tubers is regained.

 Here I am posting the recipe of Thiruvathira puzhukku.

 Ingredients :

Black chana (kadala)     ½ Cup  (Soak it overnight)

Red cow peas (van payar Red in color)  ¼ Cup (soaking for 4 Hrs. recommended)

Horse Gram (Muthira)     ¼ Cup (soak it along with Red peas for Hrs.) 

Elephant Yam (Chena)     800 gram approx. Half portion of the medium yam

Kachil / Cheru chembu  (coloccasia)    2 or 3 small 
Tapioca and Sweet potato    1 each

Raw Banana-1

Koorkka  big  5 nos

Salt to taste

Turmeric powder   as needed

        For seasoning:

Curry leaves- 3/4twigs
Coconut oil 

         For Grinding:

Green chilly-4
Grated coconut-1 whole coconut
Cumin seeds-1 tsp

 Method of preparation:

Pressure cook black chana (which is soaked overnight) with little salt and sufficient water till 5-6 whistles on medium flame.

Later Pressure Cook Red peas and horse gram together with little salt and sufficient water for up to 2-3 whistles. In case if we have extra water in black chana we can use it for cooking pigeon pea.

In the meantime, blend grated coconut cumin seeds and green chilly.  (do not add water)

Clean and peel all root vegetables and soak it in a vessel containing water.

Cut all the vegetables into cube pieces. Since elephant yam has got more cooking time, take care to cut into smaller size than the other vegetables. Cook all the vegetables in the same vessel in which we cooked Red pea and horse gram so that the left over water can be used for further cooking and can add more water only if required. Salt and turmeric powder can be added too. (in traditional way of cooking we don’t add red chilly powder instead we use green chilly) Cook all the vegetables till done. Add cooked black chana to the vegetables. Stir it occasionally and add coconut thick ground paste too. Cook on low flame till the raw flavor of the coconut is gone and put off the flame. Season it with fresh curry leaves and pure coconut oil. Thiruvathira puzhukku is ready to be served. We should occasionally prepare it since it’s a healthy recipe and also we are using the seasonally available (no hard and fast rules) vegetables.