Thiruvadhirai Kootu | Indian Curry Recipes

Thiruvadhirai Kootu is made of many vegetables. The number of vegetables used for preparation during vradham should be in odd number, five, seven, nine or eleven.
This version of the kootu does not use any onions or tomatoes nor does it involve any grinding the masalas.

Ingredients:
Serves: 4-5.
Preparation time: 15 mins, Cooking time - 20 mins
Mixed vegetables - 4 cups
I used a mix of poosanikai (white winter melon), brinjal (Indian eggplant),plantain,carrot and canned chick peas.
Can use any kind of vegetables.
Tamarind - size of a small lemon - soak in warm water and extract juice.
Coriander powder - 3 tbsp
Chilli powder - 3/4 tsp
Turmeric powder - a pinch
Toor dal - 1/4 cup

For seasoning:
Mustard - 1/2 tsp
Curry leaves a few
Grated coconut- 2 tbsp
Salt - to taste

Method:
Boil the toor dhal with a pinch of turmeric, 1/4 tsp of salt and a drizzle of vegetable oil.
When it is done, mash it and keep aside.
Take a pressure cooker and add the vegetables, extracted tamarind juice, 2 tbsp of coriander powder, chilli powder, turmeric powder and salt to taste. Cover and cook for 2 whistles. When done add the toor dhal, 1 tbsp of coriander powder, adjust salt and heat until the kootu thickens.
In another pan heat 2 tsp of oil, add mustard and when it splutters, turn the heat off and add curry leaves and coconut. Add the seasoning to the kootu and serve hot with rice/Thiruvadhirai Kali.