TAMIL NEWYEAR RECIPES
Topic started by Sathya (@ ool-18be2def.dyn.optonline.net) on Fri Apr 12 16:53:40 .
All times in EST +10:30 for IST.
Tamil New Year's Day (Thamiz varudap pirappu or puththaandu) commences on the first day of the month called CHITHIRAI. (April14). It is also called CHAITRA VISHU. Vishu is the first day in the Malayalam month of Medam .According to one ancient text, it is the day when Lord Brahma started creation.
In Andhra and Karnataka it is called UGADHI , which falls around the same time, though not on the same day.
The Maharashtrians celebrate GUDI PADAWA .In Bengal, it is the NABA BARSHA. In Assam,new agricultural year is celebrated as the BIHU festival.In northern India, especially in Punjab, Haryana it is BAISAKI.
The panchangam (new almanac) is published at this time and begins its calculations from this day in April . Astrologers prepare the Panchangam explaining planetary positions and forecasting developments.
The important ritual on the New Year Day is reading of new almanac. ( Puthu Panchangam vaasiththal).Traditionally, this is done by the family pundit . Family elders give datchanai with verrilai, paakku and pazam. (beetel leaves and fruits).
There will be a traditional feast with vadai, paayasam and poli.
PUTHTHAANDU VAAZTHTHUKKAL!!!
HAPPY UGADHI!!!
HAPPY VISHU!!!
Responses:
- From: Sathya (@ ool-18be2def.dyn.optonline.net)
on: Fri Apr 12 16:55:51
And Now to the Virunthu saappaadu!
A Traditional Tamil New year feast is like this:
Payasam - made of moong dal and chana dal with jaggery
Poli - kadalai paruppu thengaay poli (channa dal , coconut and jaggery)
Amavadai (paruppu vadai)
Veppampoo pachchadi (neem flower pachchadi)
Thayir pachchadi (curd pachchadi)
Sambar
Morkuzambu, koottu (optional)
Paruppu rasam
curry
Appalam
It is a season for raw mangoes spreading its aroma in the air and the fully blossomed Neem tree that makes the air healthy. VEPPAMPOO(NEEMFLOWER)PACHCHADI is a special dish that has become synonymous with this day. It is made of new jaggery, raw mango pieces and neem flowers and new tamarind which truly reflect life - a combination of sweet,sour and bitter tastes.
The neem, extremely bitter in taste, and jaggery sweet and delicious, signify the two conflicting aspects of human life - joy and sorrow, success and failure, ecstasy and agony. The neem-jaggery blend is offered to God as naivedya and then distributed as prasaadam. This embodies one of the highest philosophical attitudes taught by the Hindu spiritual masters.
VEPPAM POO PACHCHADI
(NEEM FLOWER PACHCHADI)
Ingredients:
Fresh neem flower - 2 tea spoons
Jaggery - (powdered) 1/2 - 3/4 cup
Tamarind - about the size of a lemon
Salt 1 tea spoon
Rice flour 2 tea spoon
For Tampering
Mustard seeds 1 tea spoon
Red chillies 6
Asafoetida a pinch
Curry leaves 1 twig
Method
Heat the kadai. Roast neem flower (without oil) to a dark brown color.It should not become black.Cool and make into a powder. Keep aside.
Make a thick extract of tamarind, about 1 cup.
Boil the tamarind extract adding salt for 2-3 minutes. Add the jaggery. Boil for 2 minutes.
Make a thin paste of rice flour with little water.Once the jaggery melts down, add the rice flour paste. Boil for another 1 minute.Now it will be thick kuzambu like consistency. Remove from heat. Now add neem flower powder and mix it.
Tamper it with mustard seeds, red chilies.(broken into two), curry leaves and asafoetida.
Variation:
Some people add roasted neem flower powder to the Mango pachchadi.
MAANGAA PACHCHADI
This pachchadi can be done with raw mangoes, mangoes which are not fully ripe or fully riped ones.
Ingredients
Mango - medium size 1
Jagerry 3/4 -1 cup
Salt 1/2 tea spoon
Turmeric powder 1/4 tea spoon
Rice flour 1-2 tea spoon
For Tampering
Mustard seeds - 1/2 tea spoon
Red chilli 1
Green chilli 1
Method
Peel a thin layer of mango if the skin is hard.. Cut mango into 1 inch pieces. Cook the mango pieces in 1/2 cup of water, adding salt an turmeric powder. Mango should be nicely cooked. Now add jagerry and cook till it melts down and mixes well with mango. Make a thin paste of rice flour with little water. Add the rice flour paste. Boil for another 1 minute. Remove from heat.
Tamper with mustard seeds , red and green chillies.
To this Mango pachchadi roasted neem flower powder can be added.
Variation
Some people make pachchadi with cooked and mashed mango. For this, grate the mango and cook in 1/2 cup of water. Once cooked, mash it well with a ladle and then add jaggery.
After reading the panchangam the following are offered as naivedhyam
Panakam
Neer moru
Vadai paruppu
PAANAKAM
Jaggery powdered 1/2 cup
Water 2 1/2 cup
Cardamom powder 1 tsp
The jaggery should be dissolved completely in water. Add cardamom powder and serve.
NEER MOR
With a churner or mixer make butter milk with 1/2 cup of curds.
Add 1 1/2 cup water. and salt. Mix. Take curry leaves and crush it with hands and add to the Mor. Add finely diced mango pieces. Tamper with a pinch of asafoetida and mustard seeds.
VADAI PARUPPU
Ingredients:
Moong dal 1/2 cup
Mango pieces finely diced 2 spoons
Salt 1/2 tea spoon
Mustard seeds 1/4 tea spoon
Asafoetida a pinch
Method:
Wash the moong dal thoroughly and soak them for 30 minutes. Drain the water completely. Add salt and mango pieces and mix. Tamper with mustard seeds and asafoetida.
- From: Revathy (@ 213.42.0.245)
on: Tue Apr 16 03:32:38
Hello Sathya,
I'm sure your puthandu virundhu must have been delicious. Just one suggestion - try adding some fresh squeezed lemon juice & 1/2 a tsp. of powdered dry ginger (sukku in tamil & saunth in hindi) for more refreshing & healthy paanakam.
- From: Hemant (@ dialpool-210-214-123-49.maa.sify.net)
on: Tue Apr 16 08:02:42
Hello Sathya,
Great work!!!.
This is what I call a complete job.!!
Sure that this menu will be useful to all of us.
- From: Sathya (@ ool-18be2def.dyn.optonline.net)
on: Tue Apr 16 10:20:53
Hello Revathy,
Thanks for your suggestion.I forgot to add sukku powder in Panakam. Rama navami is on April 21. I will try panakam with lime juice and get back to you.
I made all these except the koottu.
This year puththaandu virunthu was great!
Hemant Sir,
Puththaandu vaazththukkaL!
Thanks for your kind words. One can go on writing about the regional new year recipes .
When it comes to saappaadu, I love all our traditional recipes. (all regional vegetarian recipes). What is special in you is that you are giving the traditional recipes without much variation.At the same time using your own experience and creative culinary skills, you are experimenting with new recipes like Dry rasam saatham, Muttar sahane, ...
Both I and my husband love to celebrate all festivals. Festivals reflect our culture in various aspects. Each festival has legends of stories unique to that particular occassion; special delicacies prepared on that day as naivedhyam. Each festive occassion has deep spiritual meaning - the essence of our ancient culture. I have been gathering information about our festivals and about the special festival foods for many years. I am happy that I could share some of that with people like you.Your appreciation gives me new strength to continue my effort.
If other forum hubbers share their knowledge about Ugadi, Vishu, Baisaki.... and the special recipes it will be useful to all of us.
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Sat Oct 26 05:18:02
Hello sathya,
As far as i know, the recipes u said about panakam, neer mor and vadai paruppu-these three should be done on Sri rama Navami?? Not on Tamil New Year's!!
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