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Showing posts with label KOOTU RECIPE. Show all posts
Showing posts with label KOOTU RECIPE. Show all posts

May 23, 2016

Carrot Kootu Recipe – South Indian Kootu Varieties

carrot kootu
Whenever I have lots of carrot, I make carrot beans poriyal, carrot halwa or carrot sambar for idli. I don’t try carrot poriyal or carrot kootu as Sendhil doesn’t like the sweet taste of carrot dominating in poriyal or kootu. So this time I made small changes in the recipe. I added more moong dal/Paruppu and coconut masala to suppress its sweet taste. It turned out really well as I wished. Its tasted like my mixed veg kootu / Aviyal. Sendhil loved it very much. I made this kootu as a side dish for Sundakkai vatha kuzhambu. It was a nice combo.Raksha loved it too. Most of the kids love carrot. So you can try it for your kids as this kootu recipe  is healthy and mildly spiced. Lets see how to make this easy, yummy, one pot South Indian Kootu recipe – Carrot kootu !!
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June 4, 2015

Manathakkali Keerai Kootu Recipe-Black Night Shade Recipes

Manathakkali keerai kootu

Manathakkali Keerai kootu is a healthy side dish for rice.I think about manathakkali keerai(Black night shade in English) only when we get mouth ulcers and inflammations .It gives a good cure for liver & other stomach related problems.Apart from these,there are many more health benefits.So I treat this keerai as a medicine mostly.I usually make Manathakkali thanni saaru using fresh leaves and Vatha kuzhambu with dried berries.Its been my long time wish to try kootu recipe with it.But I was afraid of its bitter taste.My MIL told me to add more dal and coconut to suppress its bitterness.I followed the same and the kootu came out very well.This time I followed an easy method and cooked it directly in the pressure cooker just like paruppu keerai.Its taste was very close to hotel ones.Here I have used moong dal.You can replace it with toor dal or chana dal too.Friends,do try this easy,healthy kootu.It’s a good side dish for Vatral kulambu rice.Lets see how to make this South Indian style manathakkali kootu recipe.

Manathakkali keerai kootu

Manathakkali keerai kootu recipe

Manathakkali keerai kootu recipe Manathakkali keerai kootu recipe-Healthy,easy one pot keerai kootu recipe
Cuisine: Indian
Category: Side dish for rice
Yields: 3
Prep time: 15 Min
Cook time: 15 Min
Total time: 30Min

1 cup = 200ml

  • Manathakkali keerai/Black night shade – 2 cups
  • Mooong dal - 3 tbsp
  • Salt & Water – as needed
    • To Grind
  • Grated coconut - 1/2 cup
  • Rice flour - 1 tsp
    • To Temper
  • Cooking oil or coconut oil - 1.5 tbsp
  • Mustard seeds -1 tsp
  • Cumin seeds - 1/2 tsp
  • Small onion - 15 nos or Big onion - 1 no
  • Tomato – 1 no
  • Turmeric powder – 1/8 tsp
  • Sambar powder - 1.5 tsp

  • Remove the leaves from stalk and wash it twice.Chop them roughly and set aside.Chop the onions,tomato.Keep aside.
  • Grind the coconut and rice flour to a smooth paste.Set aside.
Manathakkali keerai kootu

  • Heat oil in a pressure cooker base and splutter mustard seeds,jeera.curry leaves. Add onions, tomato and saute till transparent & mushy.Add the moong dal,saute for a minute.Now add the chopped keerai and saute until they shrink.
Manathakkali keerai kootu

Manathakkali keerai kootu

  • Add 1 cup of water,sambar powder,turmeric powder and required salt. Cook it for one whistle in very low flame.
Manathakkali keerai kootu

  • After the pressure is released,add the ground coconut paste and boil the kootu for 5 minutes.Add some water if it thickens.Lastly add the coconut oil and switch off the flame.
    Transfer the kootu to a bowl aned close with a lid.
Manathakkali keerai kootu


  • For variations u can cook the leaves &dal separately and mix them as given in my keerai kootu recipe.
  • Replace manathakkali with arai keerai,mulai keerai or palak and proceed as given above.

Healthy,One pot Manathakkali Keerai kootu is ready to eat with Kara kuzhambu & rice !!

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November 24, 2014

Beetroot Kootu Recipe-Side dish For Rice

I am planning to share this recipe for long time but i was not able to do it.This is one kootu recipe i make very often next to keerai kootu & mixed vegetable kootu.This is our family favourite recipe too.As Sendhil has fatty liver problem,i try to include beetroot in my cooking at least twice or thrice in a week.I make this kootu or one of these poriyals( my mom’s version & easy version).Even Raksha loves these recipes lot.Today she told me to prepare More kuzhambu & beetroot kootu for her lunch.So i made it along with Pirandai thogayal for our lunch.My MIL has the practice of mixing side dishes with rice adding a drop of ghee or gingely oil to make her Son & daughter eat vegetablesWinking.So i too mixed this kootu with plain rice adding a tsp of ghee & packed for Sendhil’s lunch box.But Raksha loves to have this kootu as a side dish for more kuzhambu sadam like meTongue.It tastes great in either ways ! Here i have used moong dal following my MIL.You can also replace it with chana dal like in hotels.Do try it.Its a very simple and delicious kootu recipe with a mild sweetness of beets !

Beetroot kootu recipe

Beetroot kootu recipe Beetroot kootu recipe with moong dal
Cuisine: Indian
Category: Side dishes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes

To pressure cook
  • Beetroot - 1 no ( very big) or 2 nos ( if medium sized)
  • Moong dal - 1.5 tbsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Green chillies - 2-3 nos
  • Small onions - 3 nos
  • Cumin seeds/Jeera - 1/2 tsp
  • Rice flour - 1/2 tsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few

  • Wash and peel the skin of beetroot and chop into small cubes.In a pressure cooker base,take the moong dal,chopped beetroot,salt & water.Mix well and pressure cook for one whistle in low flame.( I cooked it along with rice in cooker by keeping beetroot in a small bowl to save time).
  • Grind all the ingredients given under” to grind” to a smooth paste adding enough water.
  • Add this paste to the cooked beetroot and boil the mixture in a kadai till its raw smell goes off completely.Add some water if u find the kootu is very thick.

  • Lastly heat a small kadai and temper all the ingredients given under “to temper”.Add to the kootu and mix well.

Enjoy !


  • You can replace moong dal with chana dal but u should soak the chana dal for 30 minutes before cooking.
  • Add more chillies if u want the kootu to be spicy.We like mildly spiced kootu.So i add only 2 chillies.
  • Adding coconut oil gives a nice flavor to this kootu.So don’t skip it.

Enjoy this healthy,colorful beetroot kootu with rice and any gravy !

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January 9, 2014


mixed vegetable-kootu
Mixed vegetable kootu is very similar to Avial and pongal kootu. Its a South Indian style side dish for rice. Usually my mom makes avial(her signature recipe) for sambar sadam. After marriage, I started loving my mil’s mixed veg kootu which she makes for vatha kuzhambu. Both are very similar in procedure with minor differences. Sometimes we mix this kootu with plain rice topped with few drops of ghee. It tastes delicious. We usually make this vegetable kootu for guests and occasions like pongal, thiruvathirai etc.

Check out my thiruvathirai vegetable kootu here. It is also known as thalagam. 

mixed-veg kootu

Mixed vegetable kootu recipe

Mixed vegetable kootu recipe -yummy rice accompaniment
Cuisine: Indian
Category: Kootu recipe
Serves: Serves 4
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 Minutes

1 cup - 250ml
To pressure cook
  • **Mixed vegetables - 2.5 cups (refer notes)
  • Moong dal - 2 tbsp
  • Tomato - 1 no
  • Salt & water - as needed
To grind
  • Grated coconut - 1/3 cup
  • Rice flour - 1 tsp
  • Green chillies - 3-4 nos
  • Small onions - 3 nos (skip onions if making for occasions)
  • Jeera - 1/2 tsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Curry leaves - few

  • Wash and chop all the vegetables of uniform size. In a pressure cooker base add the moong dal, chopped vegetables, finely chopped tomato ,salt and water. Add the required water, a pinch of sugar and pressure cook in high flame for one or two whistles.
  • In the mean time grind all the ingredients given under”to grind” to a smooth paste adding water. First grind the coconut, chillies. Lastly add the small onions, rice flour and jeera. Run it twice. Skip onion if making for festivals.
mixed veg kootu step by step picture
  • After the steam is released, mix the vegetables and add the ground paste. Add little water based on the consistency you need.
  • Allow it to boil for few minutes till the raw smell emanates.
  • Lastly temper all the ingredients given under “to temper” in coconut oil. This is the highlight of this recipe. So do not skip this step. Mix well. Serve with rice.
mixed veg kootu step by step picture 1
  • **Use any vegetable like carrot, potato ,beans, cabbage, cauliflower, peas, yam, sweet potato, raw banana, colocasia, field beans etc. For the above recipe  I used 2 small carrots, 8-10 beans, 1/2 raw banana, 2 small potatoes, 5-7 broad beans.
  • Omit small onions if you make it for occasions. Still it tastes great.
  • For variations, you can omit tomato and add few pieces of raw mango or a tbsp of curd at the end like we make for avial. Sometimes we make this way too.
  • U can also add little milk at the end to adjust the thickness.
  • Do not forget to use coconut oil for tempering. It adds a nice flavor.

Enjoy with sambar or vathakuzhambu rice.Tastes yum !

mixed veg kootu

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September 16, 2013


palak-keerai kootu copy-002
When i posted keerai kootu recipe , a reader told me to post palak keerai kootu.As i had not tried it before , i asked my MIL on how to make it. She told me to saute the leaves and cook to avoid the slimy texture. I tried that way and it worked great. We loved it with vatha kuzhambu.

palak kootu copy

1 cup - 200ml
  • Palak - 2 cups (chopped)
  • Moong dal – 3 tbsp
  • Sambar powder – 1.5 –2 tsp
  • Turmeric powder – 1/2tsp
  • Tomato – 1 no (finely chopped)
  • Salt n water – as required
To grind
  • Grated coconut – 1/4 cup
  • Rice flour – 1 tsp
To temper
  • Coconut oil – 1.5 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Jeera – 1/2 tsp
  • Small onions – 10 nos (finely chopped)
  • Wash and chop the palak leaves.In a pressure cooker base , heat a tsp of oil.Saute the leaves for a minute till it shrinks. Add moong dal , sambar powder , turmeric powder , tomato ,salt and water. Mix well and pressure cook in low flame for one whistle.
palak kootu tile1
  • Grind the coconut and rice flour to a smooth paste adding required water.
  • Pressure cook it in low flame for one whistle. After the steam is released, add the ground coconut paste.Mix well and boil the mixture.
  • In a tadka pan , heat coconut oil.Temper all the ingredients given under “To temper”.Saute onions till it turns golden brown with a nice smell.Add this to the kootu,mix well and serve !
palak kootu tile2

palak kootu tile3

palak kootu1 copy-001
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June 21, 2013


cabbage kootu recipe
Cabbage Kootu
Cabbage kootu ( muttaikose kootu in Tamil) is one of the best side dish for puli kulambu Vathakuzhambu kara kuzambu.My mom makes either this kootu or chow chow kootu most of the time. I have used finely chopped ginger pieces to supress the cabbage smell. Addition of coconut oil gives a nice flavour to this kootu.Even people who hate cabbage loves this kootu recipe.  My mil also makes the same way but the only difference is mom adds milk before serving.For variations and to bring a hotel taste, you can use soaked chana dal ( kadalai paruppu) and finely chopped tomato along with dal.Try this simple kootu recipe.U’ll love it for sure.
Do check out my easy cabbage stir fry recipe – Bachelor’s recipe if interested !

cabbage kootu

1 cup - 200ml
  • Grated cabbage – 2 cups
  • Moong dal – 2.5 tbsp
  • Finely chopped ginger – 1/2 inch piece ( optional)
  • Turmeric powder – 1/4 tsp (optional)
  • Salt & water – As needed
To grind
  • Grated coconut – 3-4 tbsp
  • Green chilli – 2 nos
  • Small onion – 2 nos
  • Jeera – 1/4 tsp
  • Rice flour – 1 tsp
To temper
  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – few
Milk – 3 tbsp ( adjust)
  • In a cooker base take the grated cabbage , moong dal , ginger bits, salt and water.Pressure cook for 2 whistles. Remove the lid and mash well.Set aside.
  • Grind all the ingredients given under ”to grind” to make a paste.First grind coconut & green chillies coarsely. Then add the jeera , rice flour and small onions. Run the mixie twice or thrice to make a paste.Set aside.
cabbage kootu tile2
  • Add the ground paste to the cooked cabbage and boil for few minutes. Temper all the above said ingredients using coconut oil and mix well.Switch off the flame.
cabbage kootu tile1
  • Remove & let it cool down. Add milk when the kootu becomes warm. Mix well and serve with rice & kulambu..

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May 16, 2013


keerai kootu

Keerai kootu is our family favourite kootu recipe. We make it at least once in a week.I make it for my husband’s lunch box paired with vatha kuzhambu/ puli kuzhambu.It tastes great.I learnt this recipe from my MIL. I’ll post my mom’s version soon..Usually vengaya vadagam is used for seasoning this kootu. I love that combination very much . But my husband hates it.. So I saute the small onions till dark brown ( as u see in picture) & season this kootu.It tastes equivalent to vadagam..My husband likes to have this kootu mixed with plain rice & ghee.. Try this healthy accompaniment for lunch & enjoy . We follow the same procedure and make kootu with mulai keerai , siru keerai  etc..

Keerai kootu bowl

1 cup - 250ml
  • Amaranthus/arai keerai – 2 small bunch OR 2 cups
  • Moong dal – 2 tbsp
  • Turmeric powder - 1/8 tsp
  • Sambar powder – 1 tsp
  • salt & water – As needed
To grind
  • Grated coconut – 1/4 cup
  • Rice flour –1  tsp
To temper
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Cumin seeds / jeera – 1/2 tsp
  • Small onion – 5 nos or Big onion – 1/2 no 
  • Vengaya vadagam – 1.5 tbsp or 1 no

  • Wash & chop the keerai finely. In a pressure cooker base , take the chopped keerai , moong dal  , sambar powder , salt and water. Cook it for 1 –2 whistle in low flame. Grind the coconut with rice flour adding little water to make a smooth paste.Set aside.
keerai kootu tile1
  • After the steam is released from the cooker , mash the mixture well till moong dal becomes mushy..Now add the coconut paste ,mix well and allow it to boil till kootu becomes semi thick in consistency..
  • In a kadai , temper all the ingredients given under” to temper” in the same order. Saute till onion turns dark golden brown with a nice smell..Add to the kootu ..
Mix with plain rice & ghee  or enjoy as an accompaniment!

  • My mil cooks the keerai  & dal separately and mix them .But  i pressure cook everything together. But make sure dal should be mushy.
  • This kootu can be made with mulai keerai / thandu keerai and siru keerai ..
  • Adding vengaya vadagam for seasoning gives a great taste. Do try if u have in hand..But u should saute it till dark brown in low flame and add to kootu..

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June 4, 2012

Avial Recipe - Tirunelveli Aviyal Recipe - Mixed Vegetable Curry

Avial recipe

Avial is my mom’s signature dish. I am a big fan of this mixed vegetable curry.  It tastes great with sambar rice. Its a famous recipe among South India especially in Tirunelveli, Tamil nadu and Kerala..We make this specially for guests. I think most of you make this @home. Every time when I try to make this, I never get it perfect like my mom. Recently when my parents visited me , I told my mom to make it , I stood nearby and noted down all the steps which I should have done this before my marriage😃. Frieds, Do try this with perfect avial recipe with simple tips I learnt from my mom. U’ll love it ..
Kerala avial recipe

1 cup - 250ml
  1. Mixed vegetables ( carrot, beans,raw banana , Brinjal , Drumstick,Potato)  - 2 cups
  2. Salt & water – As needed
  3. Turmeric powder  - a pinch
  4. Curry leaves – a few
  5. Fresh curd –1 tbsp
To grind
  1. Grated coconut – 1/2 cup
  2. Green chillies – 3 – 4 nos
  3. Small onion –5-6 nos
  4. Jeera / cumin seeds – 1/2 tsp
To temper
  1. Cooking  oil – 1 tbsp
  2. Mustard seeds– 1/2 tsp
  3. Curry leaves – few
**Coconut oil – 1 tbsp

  1. Cut all the vegetables of 1.5 inch size. Put everything in water until use.
  2. Grind all the items given under “to grind” with little water. First run the coconut & chillies together to make a paste. Then add the small onions & jeera and run the mixie once or twice to crush it.
  3. In a wide mouthed bowl , take the carrot , drumstick and beans. Add water just for the vegetables to immerse and allow it to cook for sometime by covering the bowl with a lid.
  4. After it is half cooked , add the potato , raw banana, brinjal . Make sure the vegetables are not over cooked. It should not be mushy. Total cooking time would be 20-25 mins in medium flame.
  5. Check the amount of water in between otherwise the veggies would be burnt.
  6. After all the veggies are cooked , if there is remaining water allow it to drain by boiling well for few mins. If you are using pressure cooker, just cook all the vegetables in high flame for 2 whistles. Release the pressure immediately so that vegetables will be cooked perfectly.

    How to make avial

  7. Finally add the ground coconut paste, turmeric powder, salt, curry leaves & coconut oil .. Toss well and simmer the flame.Allow it to boil for 5 mins.
  8. Before switching off the flame add the curd ,use a fork like ladle to mix well and switch off the flame.

    How to make avial
  9. Temper the mustard seeds and add to avial.
  10. Cover it with a lid to retain the flavour and aroma.
Yummy , aromatic , flavourful avial is ready to enjoy with sambar rice..!!

How to make avial

  1. As I  mentioned in the method, just grind the small onions and jeera coarsely by running the mixie once or twice. This gives the nice flavor. Also add the small onions in the mentioned quantity.Please do not reduce it.
  2. Pinch the curry leaves and add it raw while adding the coconut paste.
  3. The vegetables should not be over cooked. Please take care while it cooks. my mom tells me to cook the vegetables one by one in a separate bowl . So the aviyal looks more like a dry curry as we see in marriages and hotels. All the veggies should be visible and separate.
  4. I have also tried pressure cooking the vegetables but cook in high flame for 2 whistles. Remove the whistle quickly by releasing the steam. Veggies would be cooked perfectly. 
  5. Don’t forget to add the coconut oil . Its very important for the flavor.
  6. Tempering is purely optional. Even my mom does not do the tempering part always. But the tempered mustard seeds gives a unique , nice smell. So its better to temper I feel.
  7. If you have raw mango in hand , you can add it to the vegetables while cooking but add it at the end as it cooks fast. In that case , please do not add curd. It makes the avial sour.
  8. If you don’t use mango , you should add fresh curd. Curd should not be too sour.
  9. My mom never makes aviyal if there is no raw banana and drumstick. So please make sure to use those veggies when you make.
  10. I’ve mentioned the veggies as 2 cups roughly..In specific, I used 2 small carrots , 1 big potato, 1 medium raw banana , 10 beans , 1 drumstick and 2 small brinjals. 

Last but not the least ,when u make it for your guests and if the aviyal lefts over , u can use it the next day by making pazhang curry..

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February 16, 2012

Sorakkai Sweet Kootu & Paal Kootu Recipe - Bottle Gourd Recipes

Sorakkai kootu
 I learnt this Sorakkai Kootu recipe ( Suraikai in Tamil, Sorakaya in Telugu, Bottle gourd in English, Lauki in Hindi) from my MIL.Whenever I buy bottle gourd, I prepare this sweet kootu or paal kootu for rice. With vathakuzhambu, it tastes divine. We make this kootu in two ways. One version tastes sweet and the other one is a spicy version. But my vote goes to the sweet version. I love it a lot.!! Try whichever you like. Lets see how to make Sorakkai kootu for rice in 2 different ways.
Bottle gourd kootu

Sorakkai Kootu - 2 versions

Sorakkai Kootu - 2 versions How to make Sorakkai kootu/Bottle gourd kootu recipe
Cuisine: South Indian
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup = 250ml
Sweet Version

  • Bottle gourd – 1 no (small size) or use half if it is big
  • Green chilli – 1 no ( finely chopped)
  • Salt & water – As needed
  • Powdered Jaggery – 1/4 cup (adjust )
To grind
  • Coconut – 1/4 cup
  • Rice flour – 1 tsp
  • Water – as needed
To temper
  • Coconut oil - 2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Red chilli – 1 no ( no need to pinch,whole chilli)
  • Curry leaves – a few
  • Milk (optional) to add at the end.
Spicy Version
  • Bottle gourd – 1 no (small size) or half if it is big
  • Turmeric powder - 1/8 tsp
  • Salt & water – As needed
To grind
  • Grated Coconut – 1/4 cup
  • Green chilli – 1 no ( Use 2 nos for spicy kootu)
  • Cumin seeds - 1/2 tsp , Rice flour – 1 tsp
  • Water – as needed
To temper
  • Coconut oil - 1 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Red chilly – 1 no ( full , no need to pinch)
  • Curry leaves – a few


  • Wash and peel off the outer skin of bottle gourd . Cut into two halves.Now remove the spongy center portion which has seeds.
  • Finely chop the hard portion and add the salt and water. Pressure cook up to one whistle.Meanwhile , grind the grated coconut,green chillies with rice flour adding little water or milk.
  • Now open the cooker and add the powdered jaggery . Mix well. Let it boil for few minutes.Finally add the ground coconut mixture and allow it to thicken .. Add milk at the end if necessary .Temper all the ingredients given above in the same order. Add to kootu .Mix well and serve with Vathakuzhambu. Enjoy !
  • Wash and peel off the outer skin of bottle gourd .
  • Cut into two halves. Now remove the center portion which has seeds.
  • Finely chop it and add the salt and water.
  • Pressure cook up to one whistle in low flame. Meanwhile , grind the grated coconut with green chilli, cumin seeds, small onion (optional),  rice flour adding little water or milk.
  • Now open the cooker and add the ground coconut mixture and allow it to boil . Add milk at the end if you like it.
  • Temper all the items given above and add to kootu.
Enjoy with rice and papad !
For variations, add sambar powder instead of green chillies.

    Cooking Tips
    • Select small, tender, and firm bottlegourds (light green and fresh-looking); prick the skin, and if it's thin, it's tender. You can use tender bottlegourd with the peel and tender seeds. To use mature bottlegourd, remove the peel and seeds.
    • Taste the bottlegourds before cooking, as they can sometimes be bitter.
    • Wrap in plastic cover and refrigerate to keep the bottlegourds fresh.
    • Use them for curries, soups, salads, chutneys, jams or desserts. Their neutral taste lends itself to a variety of dishes, both savory and sweet.
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January 11, 2009



Thiruvathirai adai-kali-kootu-recipe

In this post, lets see how to make Thiruvathirai kali, kootu and adai recipes with step by step pictures and video for making thiruvathirai kali. Before that, lets see the significance of Thiruvathirai. 
Significance of Arudra darshan
Soure:wiki and google
Arudhra Darshan or Arudara Darshan is observed in the Tamil month of Margazhi (December – January). In our house, we celebrate this festival by offereing Thiruvathirai kali, adai and 7 kai kootu with mixed vegetables to Lord Shiva. It is essentially a Shaivite festival and celebrates the cosmic dance of Lord Shiva, which is represented by the Nataraja form. Arudra festival is celebrated with fervor in Lord Shiva temples in Tamil Nadu, Sri Lanka, Singapore, Malaysia, South Africa, Australia and in other parts of the world by Tamil speaking population. Arudhra signifies the golden red flame and Shiva performs in the form of this red-flamed light.

The cosmic dance of Lord Shiva represents five activities – Creation, Protection, Destruction, Embodiment and Release. In essence, it represents the continuous cycle of creation and destruction.Arudra Darshan celebrates this ecstatic dance of Lord Shiva.
It takes place on the full moon night in the month of Margazhi and this is also the longest night in a year. The festival is mainly observed in the Tamil speaking world.The most important Arudhra Darshan festival takes place at the Chidambaram Shiva Temple in Tamil Nadu. Most of the temples around the world with Lord Nataraja as deity perform the Arudhra Darshan.
As per the Puranaas, on this day Lord Shiva has shown this blissful dance that energizes this world to two of his devotees - Vyagrapadha and Adisesha (on whom Lord Vishnu Reside). Hence this day is celebrated, in appreciation of the cosmic dance of Lord Shiva, by offering Prayers to the Nataraja aspect of the Lord.
Special prayers are held on the day at all Shiva temples. Milk, honey, water, sandal paste and other cooling liquids are offered to Lord Shiva on this day. This is to cool a burning and turbulent Shiva who is performing the Tandava – the cosmic dance of Nataraja.Special abhishekam, rituals and celebrations are held on the night of Thiruvathirai.
In our house, we celebrate this festival by offering kali ,kootu and adai to Lord Nataraja.We tie a yellow rope in our hands.We also draw maakolam all over our house.My MIL draws a procession car(Thaer)with shivalingam in the center and keep it in Pooja room as idol .I’ve attached the photo of our Pooja room with all the offerings in the end of this page!!Do have a look.



Please watch the video for better understanding :)

Thiruvathirai kali

Thiruvathirai kali Thiruvathirai kali recipe
Cuisine: Indian Category: Sweet Yields: Serves 4
Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes


Please check THIS LINK for latest kali recipe with video.
1 cup - 250ml
  • Raw rice – 1/2 cup
  • Moong Dal – 1.5 tbsp
  • Cardamom –  3 nos (crushed)
  • Water – 1.5 to 2 cups 
  • Cashew nuts – 4-5 nos
  • Ghee – 1 tbsp.
  • Grated Coconut – 1/4 cup
For jaggery syrup/Paagu:
  • Grated jaggery - 3/4 cup ( ratio of rice and jaggery should be 1:1.5)
  • Water - 1/4 cup

Please watch the video link given above for clear understanding !

  • Dry roast the moong dhal in a hot kadai till light golden brown(nice aroma comes).Set aside. Dry roast the rice in the same hot kadai till it puffs up slightly.
  • Now grind the rice& dal in the mixie (Run once or twice.It should be just broken like rava/semolina).
Thiruvathirai kali
  • Pressure cook rice and moong dal with the nentioned quantity of water & a drop of oil.cook it for 1-2 whistles(rice should be separate).It shouldn’t be overcooked.Rice should be fluffy and separate..Set aside.No problem if the rice is slightly mushy. When it cools down,it will be separate..
  • Break the jaggery into pieces.Run the grated coconut in the mixie once or twice.Now take a bowl with the jaggery and put in very little water(should immerse).
  • Melt and make a syrup by keeping in medium flame .This is done to remove mud and stones in jaggery.After we make the syrup,strain it in a metal strainer.
Thiruvathirai kali
  • Now add the cooked rice to the syrup and a tsp of ghee.Mix well by keeping on the medium flame.Take care to stir continuously,so as not to charr. It gets thicken and rice will absorb all the syrup.Lastly add the grated coconut and fried cashews along with ghee.Switch off the flame.
Thiruvathirai kali
Thiruvathirai kali
    Note : Instead of making jaggery syrup , u can directly add the jaggery & grated coconut to the rice mixture if ur jaggery is pure.
    Shelf life : fresh or for 1 day.

Thiruvathirai adai recipe

Thiruvathirai adai recipe Thiruvathirai adai recipe using rice flour and jaggery
Cuisine: Indian Category: Sweet Yields: Serves 2
Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes

1cup - 250ml
  • Processed rice flour or readymade idiyappam flour – 1 cup
  • Water –  1 to 1.25 cups ( Water quantity may vary based on the rice flour you use)
  • Powdered Jaggery – 3/4 cup
  • Grated coconut – 2 tbsp
  • Cardamom – 3 nos
  • Ghee – 1 tbsp

  • Wash and Soak rice in water for 2 hrs. Drain the water and Spread the rice in a paper or cloth for 5-10 mins .Water content gets absorbed and rice will become dry with little moisture.Now grind it in the mixie till it becomes a nice powder.Add cardamom with the rice so that it will be grinded nicely.
  • Now sieve the rice flour and remove the coarse ones.Fry it in the dry kadai till vapour comes slightly. Set aside.Dry grind the coconut and keep apart.
  • For ready made rice flour ,dry roast till vapour comes slightly.Do it for 1-2 minutes in medium flame. Please don’t roast too much as the adai may break. Remove as soon as vapour comes out.Now take the jaggery in a bowl & add 1 cup of water.Melt & strain the jaggery.Let it boil for sometime.Now simmer the flame and add the rice flour, cardamom powder and the grated coconut.Mix it well. 
Thiruvathirai adai
  • Make sure there are no lumps .The mixture will become thick and all the water gets absorbed into the rice flour. Remove from the flame and let it warm.Grease ur hands with oil and knead well to make it soft.. Make balls of even size.
Thiruvathirai adai
  • Take a small polythene sheet or Plantain leaf .Spread the ball with hands and make it like Poori. We usually keep 7 nos for neivedyam ..
  • Heat a dosa tawa .Sprinkle some oil/ghee and put the adai into it.Cook till it becomes light golden brown. Cook it in med flame.Adai should not break. So cook carefully.
  • Flip it once. cook for sometime and enjoy eating hot!!
Thiruvathirai adai
Note:On this day,the most important thing is that this Adai shouldn’t break or crack.Its a kind of sentiment for us :)

Shelf life: 1 week.( U can refrigerate the cooked dough and make adai at ur will)

  • I always use home made processed rice flour to make soft adai.
  • Adai will break if u over roast the rice flour.It will crack an break if u roast in the dosa pan for longer time in low flame.So always do in medium flame
  • Sufficient quantity of water should be added while making the syrup.
  • Do not flip the adai very often as it may break.
  • If the dough is sticky,grease ur hands with oil and pat the dough.Use oil generously whenever needed.



7 kai kootu 7 kai kootu for thiruvathirai
Cuisine: Indian Category: Sweet Yields: Serves 4
Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes

1 cup-250ml
  • Vegetables (please refer notes) - 2 cups
  • Yellow moong dal - 2 tbsp
  • Tomato – 1 no
  • Salt – to taste
To grind
  • Grated coconut – 1/2 cup
  • Green chilli – 2 to 3 nos(medium size)
  • Jeera/Cumin seeds – 1 tsp
  • Rice flour Or corn flour - 1tsp
To temper
  • Mustard – 1/4 tsp
  • Urad dal- 1/2 tsp
  • Curry leaves – a sprig
  • Coconut oil – 1 tbsp

  • Cut all the vegetables and tomato in even size.
  • Pressure cook the vegetables ,tomato by adding dal,required salt and water .(Vegetables shouldn’t be mashed or overcooked).Keep it in high flame for 2 whistles.It will be perfectly cooked. 
Thiruvathirai kootu
  • Grind the coconut with green chilly and a tsp of rice flour to make a paste by adding water. Add jeera at the end and run once.
  • Add the ground mixture to the cooked veggies by keeping on the flame.Boil well for few minutes till it thickens .Adjust the consistency by adding water if required..
Thiruvathirai kootu
  • Heat a kadai with a tbsp of coconut oil and temper with mustard,urad dal and curry leaves and add to the above mixture.
  • Delicious , healthy veg. kootu is ready!!Enjoy with kali or plain rice !


For the above recipe, I used 1/2 raw banana, 2 small colocasia, 1/4 piece of yam, 10 broad beans, 1/2 cup of cubed ash gourd and 1/2 sweet potato small sized, handful of mochai kottai.
U can also use other country vegetables like cluster beans, bittergourd, ladies finger, pumpkin etc to replace the above said vegetables.

Last but not the least,Here is our pooja room picture..
Thiruvathirai recipes

Hope you all enjoyed reading our thiruvathirai celebration. May the Lord bless us with all happiness and fortune!!

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