Thiruvadhirai kootu

Ingredients

Carrot - 1/2 cup
Beans - 1/2 cup
Potato - 1/2 cup
Broad beans - 1/2 cup
White pumpkin - 1/2 cup
Cheppankizhangu - 1/2 cup
Curry leaves
Toor dal
Mustard seeds - 1 tsp
Asfoetida - a pinch
Tamarind extract
Urad dal - 1tsp
Dry red chillies - 3 or 4
Sambar powder - 2 tbps
Turmeric powder - 1 tsp
Coriander seeds - 1 tsp
Grated jaggery - optional

Take a pressure pan and add the veggies, turmeric powder, salt, sambar powder and some water (don’t add more water). Cook up to 1 whistle. Let it cool. Make sure not to make it mushy .Take a kadai, add few drops of oil, and add ‘TO GRIND’ products. Fry until golden color. Grind it in the mixie to the powder consistency. Separately cook the Chepangkizhanku until it’s tender and Peel the skin , Cut into cubes. Pour the tamarind extract and cooked and cut cheppankizhangu into the cooked veggies. Let it boil until the raw smell is gone. Separately grind the coconut with water in the mixie. Pour it into the above mix. Add the ground powder, grated Jaggery, cooked and mashed toor dal and mix it well.Heat the oil and add the mustard seeds. When it splutters, add curry leaves. Pour it in the kootu. Garnish it with coriander leaves. Serve it hot with Thiruvathirai Kali/Rice/Roti.