arlier - Chaturmasyam started on the fiirst of Suryamana (Tamil) month of Ashada - which was ont he 16th of July. For four months - each month a specific diet is followed. So, int he first month frsh vegetables are avoided - there's ascientific reason - farmers will still be sowing seeds, prepping land etc. and vegetables may not be available.
Instead - all the fresh veggies from Sping/Summer are dreid in Sunlight with buttermilk / salt and preserved for this season. Then fragrant & delicious - vatha kulambu is prepared. So, we live in par with nature - monsoons start this month and we try to eat light food like Vatha Kulambu etc.. - which is laoded with fibre and easy for digestion .!
Let's enjoy this recipte for Multi-VathaKuzhambu or PalaVathalKuzhambu.
- Multiple Vathals - Sundai, vendai, Kothavarai
- Fistful of Tuar Dhal, 2 fistfuls of dry dania seeds, i tsp black pepper, 4-5 red chilies, 1/2 tsp urad dhal
- dry roast everything and powder it ad keep aside.
- Mango Vathal - 2 fist fuls - cook in a cooker with some turmeric and keep it aside.
- In a heavy-bottomed vessel - give tadka with -sesame oil, - mustard, methi seeds, tur dhal, red chilies, curry cleaves.
- After mustard splutters -add 1 tsp of sambar powder, 1 pinch of hing and mix well.
- Turn off gas and add 2 cups of water and allow it to boil.
- Int he meantime grind mango vathal into fine paste and mix it with tadka/water.
- Then add the dry ground masala.
- Now fry all the other vathals and add.
- Allow it to boil well - so that allv athals get cooked in tadka/ mango mixture.
- Add salt - with caution -a s all vathals will have salt in them.
- Allow it to boil on low flame for about 20-30 mins.
- Store it in fridge for upto 30+ days.
- Keerai is consumed for chaturmasyam - so keerai masiyal, vadam etc. are good combo for this.
- Enjoy it with hot rice / arisi upma
Our ancestors have always eaten in par with the climates and they lived a healthy life. Let's try to follow that and be healthy!
