SuvaiArusuvai - Veg Recipes of India

 7 kari Poricha koottu is made mostly by Tanjore Brahmins during Thiruvathirai as the 7 kari kootu kozhambu is made by them during Pongal which is later converted into Ericha Kuzhambu.  Ingredients Mochai Paruppu (Field Beans) - 1 cup Pumpkin - 1/2 kg Raw Banana - 1 no. Brinjal - 1/4 kg Snake Gourd - 1/2 kg Yam (Senai Kizhangu) - 1/4 kg Beans - 1/4 kg Cluster Beans (Kothavarangaai) - 1/4 kg Chayote (chow chow) - 1 no Carrot - 2 nos Taro root or Colacasia (Cheppankizhangu) - 1/4 kg Potato - 1/4 kg Green chillies -12 nos Moong Dal - 1 cup Grated Coconut - 1 cup Oil - 1/4 cup Mustard seeds - 1 tsp Cumin seeds - 2 tbsp Asafodeita powder - 1 tsp Salt to taste Curry Leaves - !/4 cup 2 twigs for garnishing Coriander leaves - 1/4 cup for grinding 1/4 cup for garnishing Method: Grind grated coconut, cumin seeds, 8 green chillies, curry leaves and coriander leaves to a fine paste.  Pressure cook moong dal and mash well.  Cut Carrot, pumpkin, raw banana, mochai, Snake gourd, beans, cluster beans

Thiruvathirai festival comes in the Tamil month of Markazhi on the day when the star Thiruvathirai falls. The special dishes that are made are: * Thiruvathirai Kali * 7 curry kuzhambu  (7 Vegetable Gravy) * 7 curry poricha kootu (This is mostly made in Tanjore Brahmin families)

This is normally made on Thiruvadirai or on Pongal. As the name suggests, this Kuzhambu is made using minimum 7 different vegetables. More number of vegetables is used normally. Ingredients: Mochai Paruppu (Field Beans) - 1 cup Pumpkin - 1/2 kg Red Pumpkin - 1/4 kg Sweet Potato - 1/4 kg Raw Banana - 1 no. Brinjal - 1/4 kg Snake Gourd - 1/2 kg Yam (Senai Kizhangu) - 1/4 kg Beans - 1/4 kg Cluster Beans (Kothavarangaai) - 1/4 kg Chayote (chow chow) - 1 no Carrot - 2 nos Taro root or Colacasia (Cheppankizhangu) - 1/4 kg Potato - 1/4 kg Green chillies - 8 nos Thuvar Dal - 1 cup Red chillies - 12 nos Coriander Seeds (Dhaniya) - 1/4 cup Bengal gram dal - 1/5 cup Grated Coconut - 1 cup Tamarind Paste - 4 tbsp Oil - 1/4 cup Mustard seeds - 1 tsp Methi seeds - 1 tbsp Turmeric Powder - 1 tsp Solid Asafodeita - 1 inch piece Asafodeita powder - 1 tsp Salt to taste Method: In a pan add 2 tbsp of oil and fry coriander seeds, bengal gram dal, red chillies and grated c

Ingredients: Moong Dal - 1/4 cup Drumstick - 1 Brinjal - 2 Chow chow - 1/2 Yam - small piece Potato - 2 nos Turmeric powder - 1 pinch Salt to taste Poricha Kulzhambu powder - 4 tbsp Grated coconut - 1/4 cup Cumin seeds - 1/2 tsp Green chilly - 1 no Curry leaves - 1/2 cup Mustard seeds - 1/2 tsp Broken Urad dal - 1/2 tsp Method: Cut into cubes all the vegetables. Cut the drumsticks into 1 inch pieces. Pressure cook yam and potatoes. Pressure cook moong dal separately. Cook other vegetables in 1 cup of water along with turmeric powder and little salt. Mix the poricha kootu powder in 1 cup of water and make it a fine paste. In a pan add oil and when hot add the mustard seeds, urad dal and half of the curry leaves. Once the urad dal turns pink in colour add the cooked vegetables, yam and potatoes. Add the powder paste to it and bring it to boil. Grind coconut, cumin seeds and green chillies to a fine paste. Add it to the vegetables and reduce the flame. After 5 minutes

Thiruvathirai also known as Arudra Darisanam is celebrated in Tamilnadu. It falls in the month of Margazhi on the Thiruvathirai star day. The main neivedhyam is Thiruvathirai Kali and 7 kai kootu. Ingredients to make Thiruvathirai Kali: Raw rice - 1 1/2 cups Moong Dal - 1/2 cup Bengal gram dal - 1/4 cup Jaggery - 1 cup Grated coconut - 1/2 cup Cashew nuts - 10 to 12 nos Cardamom - 6 nos Ghee - 1/4  cup Water - 3 cups (Add 1 to 1 1/2 cups while cooking if needed) Method: Fry rice till it becomes golden brown in colour. Fry both the dals separately till they become golden brown. Grind them together till they reach rawa consistency (this can be done at home in mixer itself). (The dals can be powdered to a fine powder consistency too). Fry the cashew nuts in a tbsp of ghee and set aside. Grind the cardamom to fine powder and keep it ready. In a hard bottom pan add 1 cup of water and when it boils add the jaggery and let it mix well to form a syrup. Drain the jaggery so that