THIRUVATHIRA PUZHUKKU

 

Ingredients

1. Chena /elephant yam – 100gms
2. Kaachil/ purple yam – 100gms
3. Chembu / colacassia -100gms
4. Koorka/ Chinese potato – 100gms
5. Sweet potato – 100gms
6. Raw banana – 1 (nenthrakaya)
7. Vanpayar / red cow peas – 100gms (soaked overnight)
8. Turmeric powder – ½ tsp
9. Red chilly powder – 1 tsp
10. Salt to taste
11. Curry leaves - a few
12. Coconut oil - 2 tbsp

For grinding

1. Shredded coconut – 1 cup
2. Green chilly – 4
3. Jeera – ½ tsp

Method

1. Wash, peel and cut all the tubers and raw banana into cubes and cook in a deep vessel or pressure cook for 3 whistles in medium flame adding salt, turmeric powder and red chilly powder until soft and keep aside.
2. Cook the vanpayar in a pressure cooker for 3 whistles in medium flame, thereafter for 1 whistle in low flame and set aside.
3. Grind the shredded coconut, jeera and green chilly to a coarse paste.
4. Mash the cooked tubers and  raw banana using the back of a large spoon (thavi), then add cooked vanpayar, ground coconut paste and enough salt, mix and again mash everything well.  Finally season with a few curry leaves and 2 tbsp coconut oil, mix well and keep covered till serving. This dish tends to thicken over the time.
5. YOUR THIRUVATHIRA PUZHUKKU IS READY TO SERVE WITH BROKEN WHEAT PORRIDGE AND BANANA CHIPS