- 2 cups of Arrowroot powder
- 1/2kilo jaggery, melted in two cups water and sieved for any impurities
- 4 cups water (approx)
- 1 cup frest coconut scrapings
- 3-4 tbsp Ghee
Mix in the Arrowroot powder with water and the jaggery syrup. cook on low flame, stirring all the while. when it becomes a thick mixture, add the coconut scrapings and the ghee, and stir further till it becomes a really thick glazed, mass. It is delicious either hot or cold. traditionally, it is served with Kerala Papads and Puzhukku in plantain leaves.
Do try it out sometimes. maybe in smaller quantities. the quantity of the ingrediants may have to be slightly altered according to your needs. especially the water and the amount of jaggery. but the end result is really yum! you can substitute the jaggery with white sugar. but the traditional one is better, though the sugary one gives out a more appealing jade green colour.
Another dish that is prepared for Thiruvaathira is Puzhukku, which is fairly easy considering the nutiritious factor. traditionally, it is prepared with a variety of root vegetables, like yam, koorka, colacassia, kaachil, kaavithu; pulses like cheru payar, vella payar, muthira, and vegetables like pumpkin, raw banana, gourds, string beans, avarakka, etc. Avoid all 'english' vegetables. raw jackfruit is a must.
just chop them into medium sized pieces and cook them in salted water with turmeric and chilly powder. you may have to pressure cook the pulses and root veggies. just take care that the vegetables are not overcooked or mashed up. when everything is well cooked. meanwhile crush some freshly grated coconut and green chillies. add it to the mixture. keep stirring for a couple of minutes more. remove from fire and mix in 1 tbsp coconut oil or any cooking oil of your choice and a few sprigs of curry leaves. serve hot.