AVIYAL FOR KANU

Kanu pandigai is the 3rd day of the pongal pandigai series. This falls on the mattu pongal day. Cattle are decorated and jallikattu race is conducted in villages.

In the early morning, fresh turmeric is marked on the forehead of ladies and unmarried girls, by the gents and elders seeking their blessings for "sowmangalyam" and " to get a good husband" respectively.

This day is another important festival for the unity of brothers and sisters. Sisters pray for the welfare of their brothers. Gifts are exchanged as a mark of their unity. Red rice and yellow rice are prepared using turmeric and kumkum. The turmeric leaves are arranged on a kolam on the terrace and "pidis" (small balls) made out of the leftover sarkarai pongal & curd rice of the previous day + red rice and yellow rice are arranged on the leaves chanting "KAAKKAA PIDI VECHAEN, KANU PIDI VECHAEN, KAAKKAIKKUM KURUVIKKUM KALYANAM, KAAKAA KOOTAM KALANJALUM, ENGA KOOTTAM KALAYAAMA IRUKKANUM'' (meaning everyone in the family should be united) and it is offered alongwith the tamboolam and sugarcane to the crows and Sun God.

MENU FOR KANU PANDIGAI:

RASAM IS NOT MADE ON THIS DAY.
Variety rice(i.e.) coconut rice, lemon rice, puliyodharai, curd rice, payasam and aviyal are made alongwith poricha appalam.

Now the recipe for aviyal:

INGREDIENTS:

Mixed vegetables - 3 cups ( beans, carrot, yam, ash gourd, pumpkin, raw banana etc.) Grated coconut - 1/2 cup
Green chillies - 4
Cumin seeds - 1 tsp.
Curry leaves(optional) - 1 sprig
Thick curd - 1cup
Coconut oil - 2 tablespoons
Salt - as per taste

METHOD:

Soak cumin seeds in water for 5 minutes and grind it alongwith scraped coconut and green chillies. Cut all the vegetables into thin long strips. Cook the vegetables in very little water and salt. When done add the ground paste and allow it to boil till the raw smell goes away. Switch off the stove and add the curd and mix well. Pour the coconut oil into it and mix well. This is an excellent combo for adai also.