Thiruvathira Puzhukku (Dish eaten during Thiruvathira festival and fasting by ladies in Kerala)

Fasting on the Thuvathira day of Dhanu (Dec-Jan) month of Malayalam calendar year is a common practice among Malayalee Hindus especially Nairs, Namboodhiris and Kshatriyas. During this fast, rice based dishes are not taken and instead a dish consisting of roots (tubers) and cowpeas is eaten which is known as Thuruvathira Puzhukku.

This puzhukku is full of carbohydrates, fibre and protiens which are essential for maintaining the energy levels of the human body especially during fasting. 

Lets see how to make this simple but highly nutritious and tasty dish

Ingredients:

Kachil (Greater Yam) - 3 nos

Koorka (Chinese potato) – 10 nos

Chena (elephant foot yam) - 100 gms

Mathura kizhaghu (sweet potato) -1 nos

Nendhran kaya (Raw plantain) - 1 nos

Van payar (brown cowpeas) - 100 gms

Chembu (Colacasia) - 5-6 nos

Grated coconut – ½, Grated

Curry leaves - 6-8 nos

Green chilly - 3-4 nos

Turmeric powder - 1/4 teaspoon

Chilly powder -1 Pinch

Salt to taste

Cooked roots

Process:

Wash and soak the cowpeas in water over night. Cook the cow peas adding salt as required. Once cooked keep it aside.

Cowpeas added

Clean and chop the kachil (Greater Yam) into big sizes of approx. an 1 inch each, chop the koorka (Chinese potato) vertically, chena (elephant yam), Mathura  Kizhaghu (Sweet potato) into big sizes similar to Kachil, Nendhran kaya (Raw plantain) and chembu (colacasia) into cubes of around 2 cms size.

Pour these chopped vegetables  into a vessel and cook with around 2 glasses of water. 

While cooking, put turmeric powder, salt, green chillies and chilly powder .

Add the grated coconut into the mixie and grind well. Keep it aside. Once the vegetables are cooked, add the cooked cowpeas and coconut paste into it and mix it thoroughly.

Coconut paste mixed

Season it with one teaspoon of coconut oil and curry leaves into it.

Thiruvathira puzhukku is ready…

  

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