Thiruvathirai Thalagam Kulambu | Ezhu Kari Kootu

Thiruvathirai Thalagam Kulambu (Ezhu Kari Kootu) is a traditional South Indian dish, particularly from Tirunelveli, made during the auspicious festival of Arudra Darisanam, which honors Lord Shiva. This festival is celebrated during the Tamil month of Margazhi on the Thiruvathirai Nakshatram. Alongside the sweet dish Thiruvathirai Kali, this flavorful gravy is offered to Lord Shiva as part of the celebration.

Ezhu Kari Kootu, as it is also called, is a vegetable-based curry made with seven different varieties of country vegetables, which gives it its name “Ezhu Kari” (Seven Vegetables). These vegetables include brinjal (eggplant), potato, parankikai (yellow pumpkin), poosanikkai (white pumpkin), avarakai (broad beans), vazhakkai (raw plantain), and yam. The dish is further enriched with mochai kottai (lima beans), which add a creamy texture and additional flavor.

The combination of these vegetables and lentils in a flavorful gravy makes it both nutritious and delicious. The curry is typically served with Thiruvathirai Kali, creating a wholesome meal that symbolizes unity, prosperity, and gratitude. Apart from being an integral part of the Thiruvathirai festival, Ezhu Kari Kootu is also commonly prepared during the Pongal festival, adding to the festive feast with its rich flavors.

Thiruvathirai Thalagam Kulambu is not just a dish; it represents the essence of South Indian traditions, offering devotion and celebration in every bite. The use of country vegetables and wholesome ingredients in this recipe gives it a rich, earthy taste while promoting health and well-being.

Ingredients

Mixed vegetables-2 cups diced to medium sized cubes(Brinjal, potato,parankikai,poosanikkai,avarakkai, raw plantain, yam)

Mochai kai ( lima beans)-1/2 cup

Tamarind extract-from lemon sized tamarind

Toor dhal-1 cup cooked and mashed

Mustard seeds-1 tsp

Fenugreek seeds-1 tsp

Jaggery -1 tsp optional

Curry leaves few

Coconut oil-2 tsps

Grind Together-(Roast in coconut oil and grind to paste)

Toor dhal-2 tsps

Urud dhal-2 tsps

Bengal gram dhal-2 tsps

Raw rice- 1 tsp

Red chillies -8 nos

Dhaniya seeds -1 tsp optional

Grated coconut-1/2 cup

Dry roast separately and add finally to the above ingredients-

Sesame seeds-1 tsp

Method

👉Cook the vegetables in pressure cooker for 3 whistles set aside along with the water.

👉Cook the mochai kai for 3 whistles set aside.

👉Cook the dhal and mash it.

👉Grind the ingredients given under grinding to coarse paste after roasting in coconut oil .set aside.

👉Heat coconut oil in a kadai add mustard seeds, fenugreek seeds, curry leaves, asafetida and allow it to crackle.

👉Add the cooked dhal,paste, tamarind extract and vegetable water, cook well until raw smell goes.

👉Add the cooked vegetables ,cooked mochaikai,salt and mix everything well and allow it to boil for 5 mins.

👉Finally add jaggery mix well.

👉Garnish and serve hot.

Preparation Time -30 mins
Serves -4-6