It was a myth widely circulated in the 80s that coconuts are the main sources of cholesterol-causing artery blocks. So my mother preferred to reduce the use of coconut meat greatly, used coconut milk sparingly, and stopped using coconut oil once for all. But my grandmothers continued to use coconuts profusely, and they found a dish insipid if coconut meat is scantily added into it. In those days, coconut meat was used in almost every vegetable preparation, coconut milk was used for making scrumptious payasam, and coconut oil for frying crunchy snacks like thattai, murukku, banana chips, etc. We relished theeyal mostly in our grandmother’s house as this recipe calls for good lashings of coconut meat fried in coconut oil.
Navarathri is a festival of worshiping the goddesses Parvathi (for creative power), Saraswathi (for wisdom) & Lakshmi (for wealth). Navarathri celebrations in Tamilnadu is incomplete without making sundal (legume salad). Generally, we offer sundal as naivedyam to deities during Navarathri. We typically prepare sundal using chickpeas or other legumes. So I have prepared sundal using karamani (black eyed beans) for the soft skin & creamy texture. Now I have used karamani of different colors viz., mahogany, peach & white colors and prepared 4 types of sundal.
Turmeric rhizomes are inextricably intertwined with our culture & traditions. We perform all our religious rituals only in the presence of turmeric in the form of turmeric powder, kumkum, turmeric pillaiyar, or turmeric thread. We regard turmeric smeared thread as the sacred thread as our family ties are religiously acknowledged only by tying a sacred thread. Turmeric thread is usually tied around the wrist or neck (only for the wife) as a wedding ritual in the presence of priests, other elders and also in front of the deities. Women observe fasting on the day they get married until the sacred thread is tied around her neck. They also observe fasting on the day of Karadaiyan nombu, perform pooja after tying turmeric thread and end their fasting by taking karadaiyan nombu adai.
Kummiyanam is a nutritious dessert prepared with rice, assorted legumes & palm jaggery for Aadi Iruthi celebrated by the people living in & around Tirunelveli. We offer kummiyanam to the lamented souls while remembering them in the Aadi month, a Tamil calendar month usually falls between 15th of July & 15th of August. In this month we remember the departed men on the day of amavasyai (no moon day) and the departed women on aadi irudhi (the last day of Aadi). Ironically, Japanese also visit the cemeteries during the same period to pay tributes to the departed souls.
Generally children prefer to take stir-fried vegetables like poriyal or varuval, and they give least importance to the steamed or boiled vegetables like kootu. So we can encourage them to take kootu by making it spicy and flavourful. Here I have shared chettinad style masala kootu liked even by the kids who refuse to take vegetables. This is one of our favorite kootu recipes, so I would like to prepare masala kootu with the vegetables like cabbages, native melons & gourds that are not liked by my family.