Thiruvathira is a seven-day-long festival dedicated to women. It holds major significance in Kerala’s culture and tradition. It is celebrated every year on the Thiruvathira day in the month of Dhanu, according to the traditional Kerala calendar. This day falls in the month of December or January. It is one of the coldest periods of the season. There are diverse beliefs associated with this festival. One of the beliefs is that this festival is celebrated to commemorate the birth anniversary of Lord Shiva, and another belief is that it commemorates the death of Kamadeva, the god of erotic desire and love. It is also believed that on this day, after a prolonged period of devotion, Goddess Parvathi united with Lord Shiva as his equal partner.
It is a traditional and important festival for the Namboothri, Kshatriya, and Nair communities in Kerala. It is basically a women’s festival. Unmarried women fast partly to find good husbands, while married women fast for their family’s happiness. During this festival, women perform a dance called Thiruvathirakali along with a song called Thiruvathira Paattu. It’s a graceful dance where women move around a Nilavilakku (lamp), singing and clapping, telling the story of Goddess Parvathi’s love and prayers to win Lord Shiva’s heart and strength.
On this day, women who fast avoid rice and eat things like wheat porridge, thiruvathira puzhukku, and Koova Vilayichathu (Arrowroot Halva). Different areas have their own versions of these dishes. One way to make thiruvathira puzhukku involves roasting root veggies and mixing them with something sweet. Another version uses savoury spices.
Thiruvathira Puzhukku is made with root veggies and beans available in the season. Veggies like tubers are healthy and make you feel full, while beans give you protein. There are eight veggies (ettangadi) used, and some are hard to find outside Kerala. The veggies are roasted and mixed with coconut paste and beans before being served, making a tasty dish for those who don’t eat rice on this special day.
INGREDIENTS
- Kaachil (Taro): 1 cup cubed
- Chembu (Colocasia): 1 cup cubed
- Nana Kizhangu: 1/2 C cubed
- Chena (Elephant Foot Yam): 1 cup cubed
- Koorka (Chinese potato): 1 cup cubed
- Madhura Kizhangu (sweet potato): 1/2 cup cubed
- Raw plantains: 1/2 of 1 large
- Van payar (red cow peas): 1/2 cup to 3/4 cup
- Turmeric: 1/2 Tsp
- Salt: 1 tsp. to taste
- Curry leaves: a few
- Chilli Powder: 1/2 teaspoon to taste
- Grated coconut: 1 cup, loosely packed
- Garlic: 1-2 cloves
- Cumin Seeds: 1/4 tsp
- Curry Leaves: A Few
- Coconut oil: 1 Tbsp
INSTRUCTIONS
Soak the cowpeas overnight, then drain and pressure cook until soft (about 2 whistles). Set aside. Cut the tubers into large cubes. Slice the raw plantains into smaller pieces. Put all the vegetables in the pressure cooker. Add turmeric, curry leaves, half the salt, and a little water to cover the veggies. Pressure cook for one whistle and let it release naturally. Grind coconut, garlic, and cumin seeds into a rough paste with 1-2 tablespoons of water.
Open the cooker and check if the vegetables are cooked but firm. If there’s excess water, cook without the lid to evaporate it. Add the cooked beans and coconut paste. Adjust the salt, then simmer on medium heat, stirring occasionally, until the raw garlic smell fades. Crush a few curry leaves and place them on top. Drizzle coconut oil, cover, and keep it covered until serving.
Comments