7 or 9 Vegetable Stew - Thiruvadarai Kootu

Back in the days before the world became global, and the local produce store carried vegetables from all over the world regardless of season, we used to eat seasonally and locally grown vegetables. In Southern India, with its arid conditions, it was wonder if you managed to get 7 or 9 different kinds of vegetables on the same day.

This was the time of the year when it was at all possible with vegetables growing in prolific variety during the winter months. That is the reason the 7 / 9 vegetable stew was such a specialty. And that was why it was made on Thiruvadarai day along with Thiruvadarai Kali and offered to Lord Nataraja.

Continuing on my series of festival recipes and reader recipes, here is the Thiruvadarai Kootu recipe from my aunt Chandra. You can make this stew with 7 or 9 different kinds of vegetables. The kinds of vegetables used in this stew are yellow and white pumpkin, green beans, colocasia or taro root, elephant yam, potato, sweet potato, cluster beans, carrots, peas, fresh lima beans, zucchini, okra and eggplant.

Most of the tubers and roots in this list contain complex carbohydrates that help keep weight and blood sugar under control and protect against cardiovascular diseases.

Even though the recipe below is slightly complicated, it is well worth trying. The tantalizing tastes that are evoked by the Thiruvadarai meal is simply beyond description. The sweet in the Kali, the textures of different vegetables, the tartness in the tamarind and the spices that go into making the stew, all contribute to an immensely satisfying and healthy meal.

Here is what you need:
5 - 7 cups chopped vegetables
1 cup tuvar dal (yellow lentils)
2 cups + 1 cup water
1 tsp tamarind paste (available in any Indian grocery store)

For the masala:
1/2 tsp cumin seeds
2 tbsp coriander seeds
1 tbsp bengal gram dal (split yellow peas)
4-5 dry red chilis
1/2 tsp asofoetida powder (available in any Indian grocery store)
2 tbsp coconut powder
1 tbsp olive oil

For garnish:
1 tsp black mustard seeds
1 tsp cumin seeds
1/2 tsp bengal gram dal (split yellow peas)
1/2 tsp urad dal (split and peeled black lentils)
1/2 tsp asofoetida powder
2 stalks curry leaves
1 tbsp olive oil
2 tsp salt

Here is how you make this:
Steam the vegetables. Some of the root vegetables like colocasia, yam, potato and sweet potato need to be cooked separately because they take longer to cook. Cook the eggplant, peas, carrots and pumpkins together. Add 2 cups water to the Tuvar dal and cook until soft and well done. Mash with a spoon. Dissolve the tamarind paste in cup water and set aside.

For the masala: Heat olive oil in a pan. When the oil is hot, add the cumin seeds. Brown for 10 seconds. Now add the coriander seeds, red chili and bengal gram dal. Roast for 1 minute or until lightly brown. Now add the asofoetida powder and coconut powder. Roast for another 30 seconds. Take the masala mix off the stove and cool. Place in a blender with enough water to make a thick paste. Grind to a fine paste.

Mix the tamarind water and the vegetables and bring to a boil. Now add the prepared masala paste, salt and cooked tuvar dal. Bring to a roiling boil and take off the stove.


To garnish: Heat olive oil in a pan. When the oil is hot, add the spices in this order: Mustard seeds first and wait for them to crackle. Now cumin seeds, bengal gram dal, urad dal, asofoetida and curry leaves. Stir fry until curry leaves are crisp. Pour over the prepared kootu. Serve hot with Thiruvadarai Kali.

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