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1st

Publication 2006
6th publication 2014
Copyright:Viji Varadarajan
All Rights Reserved.
No part of this publication may be reproduced, stored in a retrieval system, or transmitted,
in any form, or by any means, electronic or mechanical, photocopying, recording or
otherwise, without the prior permission of the author. While every precaution has been
taken in the preparation of this book, the author assumes no responsibility for errors or
omissions. Neither is any liability assumed for damages resulting from the use of the
information contained herein.
ISBN: 978-1-61967-025-9
Author

Viji Varadarajan

Authors mail ID

vrnalini@gmail.com

Website:

www.vijisamayal.org
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I owe a lot to my family who have been my greatest inspiration.


To my husband Rajaji who has exhibited immense patience to the manic hours I spent
before the computer. To my darling daughters Vandana and Vinitha who make frantic calls
from the US giving me only a couple of minutes to detail a recipe on the phone.
To my mother Sharada Ramanathan who has taught me tremendous discipline in the
kitchen (God bless her); and, to my mother-in-law Jayalakshmi Srinivasan who took me
on a virtual tour of all the festivals and rituals in a Tambram household. She taught me the
art of measurement spurning the usual dictum of a pinch of this and a handful of that.
This food celebrates the influence of the divine in our life. It reminds us of the exotic
nature of the Hindu pantheon. The cosmic dance of Shiva and Parvathi, the graceful
gliding of Lord Muruga on the back of his splendid peacock, the pot bellied amiable
looking Lord Ganesha holding his favourite modaka, or, the gorgeous Lakshmi sitting
cross-legged on a large lotus in the midst of a placid lake throwing generous portions of
gold coins into to the ones who seek her blessings anew. All these and more are supremely
blissful thoughts.
Enjoy celebrating festivals as depicted in the Hindu Almanac. Food is worship. Food is
sustenance and amazing energy. The best moments of our life is linked to food - food
prepared for festivals, celebrations or get togethers with family and friends. Love is joy
and food is intense love. So enjoy preparing every dish in this book with love and care. It
is what the Almighty has gifted us - prosperity for our gratitude.
Viji Varadarajan

Hindu Marriages In South India


Hindu marriages have laid down tenets that are clearly elucidated in the Holy Vedas. Due
to regional and cultural influences some interesting variations have crept in the religious
ceremonies without altering the fundamentals. These vedic rituals bind the couple together
laying down specific duties of the couple throughout their lives. The words uttered by the
bridegroom are symbolically beautiful expressing noble sentiments. The final recital goes
thus: Praying the Almighty that I be blessed with a long life, I tie this knot round your
neck, oh Sowbhagyawathi may Providence bestow on you a fulfilling life of a Sumangali
for a hundred years to come. A beautiful way of saying may you live long with your
husband.

Photo Courtesy:
Gayathri&Bharath-Muhurtham pictures.

Greeting With Folded Hands


Indians greet each other with a namaste or a namaskaram. The 2 palms are placed
together in front of the chest and the head bows whilst greeting. In Sanskrit namah + te
means that I bow to you in respect. The spiritual meaning is even more significant: the
life force the Divinity, the self or the Lord in me is the same in all. Recognising this
oneness in the person we meet we bow our head before that Divine force that resides in
each one of us! This paves the way for a deeper communion with another in a spirit of
love and respect.

Significancef A Plantain Leaf And Rice In South India


Food served in a banana leaf known as yelle sapadu, follows a methodical and well
thought out system. The narrower part of the leaf should be placed on your left and the
wider part to your right. Before beginning a meal lightly press the centre stem of the leaf
down to prevent the leaf from curling up. Gently dab it with a little water and clean it from
one side to another. Lift and tilt so the water slides on the table; now place the leaf on it. It
sticks well. Dessert is usually served before the main course adhering to the ayurvedic
principles of serving food. Sweets at the beginning of a meal will nourish the senses and
serve to facilitate a natural digestive palate. Rice is more than just a cereal in South India.
ANNAM as it is called in Tamil is also indicative of wealth and prosperity. Lord
Ganesha is worshipped with modakas made of steamed rice paste filled with scrumptious
sweet and savoury fillings. Rice is used to draw kolams or rangolis outside homes and
places of worship and rice mixed with turmeric powder is showered as blessings on
newly-weds. Hence cooking with passion and serving with love is the greatest form of
gratitude one can offer to the Lord Almighty who gives us all.

Lighting Lamps At Home


In almost every Indian home a lamp is lit daily before the altar of the Lord. This is done
twice a day or in some homes continuously called - Akhanda Deepa. It is well known
that light symbolises knowledge and darkness symbolises ignorance. Hence we light the
lamp to bow down to knowledge as the greatest of all forms of wealth in this world. This
traditional lighting has a further spiritual significance - the oil or ghee in the lamp
symbolises our vaasanas or negative tendencies and the cotton wick symbolises our ego.
So when lit by a spiritual knowledge the negative energies are slowly exhausted and the
ego too diminishes and vanishes in time.

God First
We make an offering to God prasaadha as the Lord is Omniscient and Omnipotent. As
we say tera tujko arpan meaning oh God I am offering You what is Yours. Our utter
belief that this knowledge or wisdom makes the food pure and best. We eat it with
cheerful acceptance. This humility or gratefulness for our food is called prasaadha
buddhi. Before eating we sprinkle droplets of water around our plate which is considered
a symbol of purification. Five morsels of food is kept on the side of the plate in realization
of the debt we owe to the Divine forces: Devatha Runa to the celestial beings for their
benign grace and protection; Pitru Runa our ancestors, for giving us their lineage and
their family culture; Rishi Runa to the sages as our religion and culture have been
realized attained amd handed down to us by them; Manushya Runa or our fellow
human beings who constitute the society and without whose support we could not survive
as we do in this earth; and lastly Bhuta Runa or other invisable beings who serve us so
selflessly. And thereafter the Almighty Lord the true life force, who also lives within each
one of us controlling the 5 life giving functions - all of them are offered food. This is done
chanting thus:
praanaaya swaaha, apaanaaya swaaha, vyaanaaya swaaha, udhaanaaya swaaha,
samaanaaya swaaha, brahmane swaaha.
The food is thus purified.

Why Do We Do Pradakshina/Circumambulate
A circle can be drawn only with a centre point. God is our centre - the source and essence
of our lives. Recognizing him as the focal point in our lives we go about accomplishing
our daily tasks. This is the significance of pradakshina. We realise that every point of a
circle is equidistant from the centre; meaning wherever and whoever we may be, we are
never distant from the Lord. His grace flows into us most impartially. Pradaksina is done
in a clockwise manner as our Lord is always on our right. In the Hindu religion the right
side symbolises auspiciousness. So while in the act of circling the sanctum sanctorum in
the temple we remind ourselves to lead a life of righteousness as the Lord is an
indispensable source of strength staying on our right side. We recite thus: Matrudevo
Bhava, Pitrudevo Bhava, Acharyadevo Bhava; meaning to consider our parents and gurus
as we would the Lord. After the completion of a traditional worship we do a pradakshina
around ourselves. This signifies our rememberance of the divinity in each one of us thus
acknowledging the goodness inside all of us.

Why Trees And Plants Are Sacred


God the living force pervades all living beings - including plants and animals. Hence we
all become sacred. In India we are taught to regard all plants and trees as holy and
worshipful. Our elders tell us to use parts of trees and plants only as much as needed for
our sustenance and nothing more. We apologise to a tree before cutting it down. Certain
plants or trees like the holy basil and the peepal have tremendous beneficial qualities and
are thus worhipped as the form of the Lord. Hinduism believes that Divine beings are
manifested as trees and plants - hence worthy of worship.

The Sacred Nature Of The Lotus Flower


This Indian flower is the personification of truth, sacredness and beauty (satyam sivam
sundaram.) The various aspects of the Lord is compared to a lotus - lotus eyes, lotus
hands, lotus feet and lotus heart. It blooms with the rising sun and closes in the night.
Similar to the saying - our minds open with the light of knowledge. It is a gracious and
amazing flower and grows well in marshy waters too. It never gets wet even though it is
submerged in water. The lotus is a symbol of a man of wisdom who remains unfazed and
joyous even in adverse times. What is natural to a man of wisdom becomes a discipline
that is practiced by all spiritual seekers and devotees. Our bodies have certain energy
centres each one being associated with the lotus. The lotus posture known as the
Padmasana, is recommended when meditating. The lotus emerged from the navel of Lord
Vishnu from whence Lord Brahma originated to create this world. Hence the lotus flower
symbolises the link between the creator and the supreme cause. The auspicious sign of the
Swastika is believed to be evolved from the lotus flower.

Offering A Coconut In South India


Coconut is the most common offering in a temple. It is offered to guests in a wedding,
during festivals, or to friends visiting a new home. Its is also used in the sacrificial fire
while performing a homa. Its broken and placed before the Lord and offered as prasaad
to devotees. The fibre covering of the coconut is removed except for a tuft on the top. This
looks like the head of a human being thus symbolising the destruction of our ego. The
coconut juice representing the inner tendencies or vaasanas is offered with the white
kernel to the Lord. A mind thus purified by the touch of the Lord becomes holy food,
prasaadha. The coconut also represents selfless service. Every part of the tree including
the trunk is used in innumerable ways like mats, dishes, oil, soap etc. We believe that the
marks on the coconut represent the 3-eyed Lord Shiva and therefore it is considered as a
means to our desires.

The Chanting Of Om
OM is one of the most chanted sound symbols in India. It has a profound effect on the
body and mind of the person who chants and the one who listens to it. Most Vedic prayers
begin with the letter OM. All auspicious actions begin with OM. It is used as a greeting,
repeated as a mantra and then meditated upon. Its the universal name of the Lord. The
sound emerging is as AUM. These 3 letters symbolises the 3 states of waking, dreaming
and deep sleep; - the 3 deities - Shiva, Vishnu and Brahma; the 3 Vedas - Rig, Yajur and
Sama; and the 3 worlds - Bhur, Bhuvah and Suvah. Thus the Lord is all these and
beyond. Hence there is no limitation attached to this chant. One of the most powerful
mantras in the Hindu Vedic chanting is the Gayatri Mantra that resonates deep in the soul.
The continues chanting of this - at least a 1008 times a day emits powerful energies that
removes sadness and depression from our mind. Once our mind is filled with this mantra
nothing is impossible to achieve or fulfill.
Om Bhoor Bhuvah Svah
Tut Savitur Vareynyam

Bhargo Devasya Dheemahi


Dhiyo Yo Nah Prachodayat
Which when interpreted means We meditate upon the Divine Brilliance of
That Adorable Creator and Omni-ProtectorGOD
Who Gives Life, Removes Suffering and Bestows Bliss
May He Stimulate our Wisdom.

THE WORSHIPPING OF THE TULASI OR THE HOLY


BASIL
In Sanskrit we say, Tulanaa naasti athaiva thulasi
when interpreted means - that which is incomparable in its qualities, is the tulasi.
One of the most sacred plants in India it is known to be the only thing used in worship and
which once used can be washed and re-used in puja. The leaf is regarded as self-purifying.
A story attributed to this leaf goes thus: Thulasi was the devoted wife of Shankachuda, a
heavenly being. She believed that Lord Krishna tricked her into sinning. So she cursed
him to turn into a stone (shaligrama). Seeing her devotion and righteousness, the Lord
blessed her saying that she would become the holy basil and adorn the Lords head.
In Hinduism no offering would be complete without the worship of the tulasi leaf. Tulasi
also symbolises Goddess Lakshmi, the consort of Lord Vishnu. Tulasi is married to the
Lord with all the required pomp and show in a Hindu wedding. This endorses the view
that the Lord blessed her to be His consort. An interesting story goes thus: Sathyabama
(the second wife of Lord Krishna) once weighed Lord Krishna against all her legendary
wealth. The scales were totally imbalanced until a single tulasi leaf was placed along with
the wealth on the scale by her with immense devotion. And lo, there was a perfect balance
maintained on the scale. This demonstrates the fact that even a small object offered with
reverence and devotion to the Almighty means all the wealth in this world. In ayurveda
the tulasi leaf has great medicinal qualities to cure various ailments.
The Sanskrit adage goes thus:
Yanmule Sarvathirhaani
Yannagre Sarvadevataa
Yanmadhye Sarvavedaascha
Tulasi taam namaamyaham
Meaning I bow to the Tulasi, at whose base are all the holy places, at whose top reside all the
deities and in whose middle are all the Vedas.

TALES FROM A YOUNG GIRLS DIARY


Samayal in the Tamil language simply means to cook a meal. The daily life of a Hindu
household is based on tradition and Lculture. There are many festivals in the Hindu
calendar that add colour and variety to the daily cooking routine. I am a Tamizh/Tamil
Brahmin who has grown up in South India. These festivals and their traditions are part of
my identity and raison detre.
The younger generation, who are busy with their professional lives or are living in other
lands, need a ready reference to cook the appropriate dishes for a festival. They want to
observe these festivals in the true spirit, if not in exact detail, to keep alive the traditions
and to nurture the Indian roots in their families. In this book I have focused on the
festivals of a Tam-Bram tradition and the associated dishes that are cooked with devotion
and enjoyment as prasadam or sacred offering for the God.
I learnt to love everything about South Indian cuisine from my mother, who taught me
how to cook. After my marriage my mother-in-law, who hails from Tanjore, helped me to
adapt to my new familys palate, and I acquired richer skills in this cuisine. My urge to
instil traditional beliefs in my family increased when I became a mother. Despite the many
limitations of a modern society, I was able to teach my daughters the stories, beliefs and
rituals that go with our festivals. In this book, I provide the recipes for a festival cuisine
with simple methodology so the younger generation can carry on this art of cooking,
without thinking it redundant or tedious.
The day of the festival, like any other day in South India, begins with the ritual cleaning of
the front threshold of every home. The cool early morning breeze, the sky still dark with
faint lighting to the east was part of my growing up. The front yard and the steps leading
to the house would be sprinkled with a bucket of water. The water would be swept away
with the swish of a broom made from dried palm stems long thin sticks bunched and tied
together with a jute thread. The ground would then be decorated with intricate kolam
patterns, drawn with a fluid movement of the fingers, wrists and hands using a special
flour made up of rice powder and finely ground lime. The sky would gradually change
colour and the sun would rise and shower his rays on the neighbourhood as the cawing
crows, the chirpy sparrows and the parrots shrieking would flit across the landscape vying
for space in our neem tree.
The first part of any festival is a ritual bath and in traditional South Indian families, oil
bath - yennai thechu kuliyal. Women usually took this bath on Tuesdays and Fridays.
Sesame oil, so aptly called nalla ennai or good oil, was gently massaged into the hair, face
and body and allowed to soak in for a few minutes. Finely powdered whole green gram,
(payatham podi) and thalu podi (dried and powdered hibiscus leaves, that acts as a
conditioner) and sheekai, (a herbal powder) were mixed and dissolved in water to form a
smooth paste. This was then applied and gently massaged into the roots of the hair
massaged well to remove the oil and washed off.
For the face and body, a teaspoon of finely powdered whole green gram and two
teaspoons of vaasanai podi with turmeric as an important ingredient, (available in herbal
shops even today) were dissolved in water to form a smooth paste. This was massaged

onto the face and body and then washed off. The after glow on the face was magical. This
oil bath is something that is an ethnic forerunner of the spa baths and the podis, a natural
beauty treatment instead of the slew of creams and anti-ageing potions that are on sale
today.
Festivals were also an opportunity to wear fine new clothes and to bring out the jewellery.
After the mandatory oil bath, women dressed in saris, teenage girls in half-saris, and little
girls in pavaadais, full length skirts and blouses. The men and boys wore dhotis, a one
piece length of cloth tied around the waist like a sarong and angavasthram, a length of
cloth slung over the shoulder. The fabric used during festival time was usually silk, with
gold work done on borders. Girls and women wore flowers like jasmine, strung together in
their hair.
Homes were filled with the smell of flowers and incense that heralded the dawn of a
festival and the sound of tinkling bells from the puja room. The anklets and silver toerings of the ladies made a merry tap on the floor as they hurried to and fro making
preparations for the celebrations. It was a time when the whole family got together to pray
to God for health and prosperity and to strengthen family ties. It was a time to have fun, to
eat special food and, to bond with the family.
Today, we do not have the time for these leisurely celebrations. Yet, with proper planning
and the use of all our modern gadgets, it is not difficult to observe these festivals. I have
made the actual cooking simple with easy to cook recipes and instructions. I have tried to
be exact with the seasoning of salt and sweet in the dishes. Please use your discretion
according to your family preferences. Traditionally, no dish is tasted before the puja as it is
offered to the Almighty as prasadam. There is another school of thought: it is not wrong to
taste the food before offering to the deity as you want the dish to taste perfect for the Lord.
Nevethless enjoy cooking and serving these special dishes that are dedicated to each
festival.

IMPORTANT TIPS FOR ALL


Always extract the puree of TAMARIND/IMLI by soaking it in a cup of hot water. Place
dry tamarind bits in a bowl with half a cup of water and zap in the microwave. You can
refrigerate the pulp for a few days. Do not dilute until required. When using readymade
tamarind paste, take:
1 teaspoons of the paste, equivalent of a lemon-sized ball of tamarind.
1 tablespoon of paste as a substitute for a marble-sized ball of tamarind.
Dissolve it in a cup of water before adding to the recipe. If the paste/pulp is dark in colour,
use a pinch of turmeric powder to lighten the colour. Watch out for the fibers and bits and
pieces and strain them off.
Many brands of ASAFOETIDA/HING powders are available in the market. To get an
authentic flavour use the block of gelled asafoetida. This chunk can be torn into bits when
it is soft. Prepare tiny balls and leave them in the open to dry. Soak one ball at a time in a
quarter cup of water. This dissolved asafoetida paste can be used for many days when
refrigerated. If the block becomes dry and hard, cut it with a nutcracker or knock into bits
with a hammer. Do be careful of your fingers! If using powder use larger quantities as the
flavour is not so strong.
MUSTARD/RAI seeds are used in Indian cuisine for seasoning. Heat a teaspoon of oil or
ghee in a saucepan and add the mustard. Take care to close the lid of the pan as the seeds
tend to leap out while popping and can cause mild burns. Always add the rest of the
ingredients listed for the seasoning as soon as the mustard starts to pop. Mustard can be
tiny, but its burn can be mighty uncomfortable. The husked whole white black gram is
used for dishes like vadais, idlis and dosais. The Tamil/Tamizh cuisine mostly uses the
husked split yellow green gram and the red gram for cooking.
CURRY LEAVES - Throughout the book in most recipes I have insistently and
repeatedly used the phrase squeeze wet curry leaves and add. My experience of 42 years
of cooking this food has taught me that when prepared this way the leaves retain its
flavour and nutrient value. Stir frying initially or adding with the gravy at the beginning
removes whatever little flavour curry leaf may have. Curry leaf is not easily available
everywhere. Hence I have numbered it in each recipe so you may conserve the rest for
another dish.
SALT has been used for a mild flavour in all the recipes. For other dishes, be judicious in
its usage. Experiment in the initial stages until you know the quantity you need for your
taste. Less is easier to repair and healthy as well!
SPICE or chillies can be increased according to family preferences. The book has a mild
flavouring as many people may be uncomfortable with spicy food. Remove the seeds from
green Indian chillies if it is the spicy variety. It is recommended to use it judiciously in the
beginning before turning adventurous.
A PRESSURE-PAN/PRESSURE-COOKER saves time, retains colour, and flavour of
the various ingredients. Vegetables, sambars, kuzhambus and kootus can be directly

prepared in the pressure-pan and in a deep skillet or saucepan. A stainless-steel


pressure=pan/cooker is ideal for cooking.
1. For GREEN VEGETABLES, heat a cup of water with salt in a pressure-pan. When
the water starts to boil, add the vegetables and toss them lightly with a ladle. Observe
it turns a rich green in colour. Close the lid and steam up to one whistle. Turn off the
heat and place the pan under cold running water. Once all the steam has been released,
remove the stopper and open the lid. The vegetables look green and tender and is
ready to be used as specified in the dish. It can be easily cooked in a sauce-pan too.
2. For SAMBARS AND KUZHAMBUS add the required spices with the popped
mustard, curry leaves, tamarind, water and salt along with the vegetables. Follow the
same procedure as detailed in the recipe. Use as little water as possible, just enough to
cook the vegetables especially for vegetables like spinach, cabbage or ash gourd,
before opening the lid.
3. When cooking GRAMS/DALS, boil some water in an open pan with a dash of lemon
juice (to prevent the base of the pan from darkening). Place the dal/pulses and enough
water to cover it with a quarter teaspoon of turmeric in a smaller stainless steel dish.
Cover it with a lid and close the pressure-cooker and steam. For best results red
gram/tur dal must be washed well and soaked in hot water for 20 minutes before being
steam-cooked in the pressure-cooker. Within a few minutes of soaking the gram will
double in size. If you need a soft and mushy consistency, cook for a whistle lower
flame and allow to simmer for 10-12 minutes. Turn off the heat and allow the pan to
cool until the hissing sound stops. The lid can be opened after removing the weight.
Use the cooked dal as specified in the recipe.
A RICE COOKER comes with an inner dish. Add 1 to 2 cups of water in it and use
some lemon juice to prevent the darkening of the inner dish. Keep the rice in another
metallic dish and place it in the rice-cooker surrounded by water. The steamed rice is
fluffy and grainy if placed in a separate dish instead of being cooked directly in the ricecooker dish.
A MICROWAVE is not just for heating food. It can cut preparation time drastically and
also helps you drive away the sweaty tediousness of cooking. Use the gadget freely to
steam and cook different ingredients and dishes. Special steamers and idli moulds are now
available to be used in the microwave.
STORE powders and all kinds of flours in a zip-lock or a Tupperware container and
refrigerate them. It helps to retain the freshness and flavour for a long time. Wipe the
wetness from the curry leaves, coriander leaves or mint leaves, gently wrap in a kitchen
paper, place inside a ziplock and store in the refrigerator for daily use.

KOLAMS
A kolam/rangoli is an Indian art form that combines creativity with mathematical
precision. It is a temporary art creation drawn on the floor, erased and recreated every day.
In a South Indian culture, guests who are treated as a form of the divine, are welcomed
with a kolam, drawn at the entrance of a house. This decorative art work, with a delicate
touch and a highly artistic sense of colour, shape and proportion, decorates the puja rooms
as well. As they are an offering to the Gods, the kolams in the pooja rooms are never
cleaned off with a broom. They are wiped with a cloth and then cleaned without using a
broom.
Indian rituals, arts and festivals have a reason and a story behind their origins. A story
recorded in the Chitra Lakshana, a treatise on Indian painting, tells of a king whose
kingdom was in mourning for the death of the high priests son. The people prayed to Lord
Brahma the Creator, for a miracle. The Lord took pity and commanded the king to draw
the portrait of the boy on the floor so that he could breathe life into him. The boy came
back to life and from then on rice-flour and flowers all materials used by the king, became
the ingredients used for creating these intricate kolams. Fresh flower kolams are
drawn/decorated for the Onam festival in Kerala.
In India, cow-dung is as sacred as the cow/bull itself. A statue of Nandi, the bull, sits
benignly at the entrance of every Shiva temple. Being the official vehicle for Shiva it is
revered by all Hindus. Cow dung, thought to be a natural disinfectant, is collected, patted
into flat cakes and dried in the sun. It is used in the ritual fires of the Vedic ceremonies and
as fuel in homes. Every morning a cake is dissolved in the water that is splashed on the
ground in front of homes. The kolam is then created on the wet earth or yard.
The kolam is drawn by picking a pinch of the finely ground rice-flour between the thumb
and forefinger and and then using it to etch fine lines and dots turning them into traditional
patterns. The dots may be visible as decorative elements or used as connecting points to
draw the geometric shapes. The drawing begins and ends at one spot after meandering
through the design and adding sharp angles and curling patterns. The designs vary from
region to region in each state.
The biggest and the most beautiful kolams are drawn in the month of Maargazhi

(December-January) until Pongal or Sankranthi, the famous harvest festival i.e. on the first
day of Thai, on January 14th or 15th. Larger and more intricate designs are created during
festivals. Kaavi, a thin paste made with red oxide powder, is often used to make a border
along the edge of the white kolam to enhance the festive look. The kolam may also be
drawn with a watery paste made from soaked and finely ground rice. A small bit of muslin
cloth is used as a sponge to draw these kolams.
Spiritual Element: The kolam is aesthetic and decorative and also has a spiritual
significance. Kolams called yantras, are a symbolic representation of divinity. It is an
inter-locking matrix of geometric figures, circles, triangles and floral patterns. They are
meditation tools and their power or shakti is available to devotees. It is believed that
mystical yantras reveal the inner basis of forms and shapes abounding in the universe. The
yantras are drawn around the holy fire containers or homa-kundams during religious
ceremonies.
The most spectacular yantras depict and worship the nine planets or, navagraha kolams.
Each kolam is drawn on different days of the week with a special sloka or prayer chanted.
Tuesdays and Saturdays have two yantras each, making the total up to nine.
Cultural Significance: The kolam is a traditional form of artistic expression for women in
India. In every traditional Hindu home, girls are taught this art and acquire expertise in an
astonishing variety of designs that they draw off-hand from memory. The kolam also
brought communities together. On Pongal day, kolams depicting the Sun God in his
chariot drawn by 8 or 16 horses were drawn in front of every dwelling. Families would
leave the ropes of the chariot unfettered and after Pongal, all the chariot kolams were
joined from house to house. This signified a collective desire to achieve an uninterrupted
cosmic cycle.
Modern Kolams: Our consumers world has introduced several innovations for a kolam
novice. Design books, kolam templates and rollers are available. The rollers, hollow tins
with designs drilled on the surface, are filled with rice powder and wielded to form
patterns. Kolam stickers can be stuck on walls, floors and doors.

OFFERINGS TO THE ALMIGHTY


The pure offerings of prasadam or neivedhiyam to the favourite deity are an important
aspect of any celebration. Many festivals have specific dishes associated with them
because they are the favourites of the God honoured that day. The ingredients used in the
dishes are specific to the season or reflect the spirit behind the celebration. These special
dishes are prepared in homes on festival days and first offered to God after performing

special rituals or pujas. The maha neivedhiyam of cooked rice and dal with a dash of
ghee/clarified butter is offered to God on all festival days along with special foods cooked
for each festival or puja and then fed to the crows.
An important aspect of festival day cooking in the Brahmin household is that no onions or
garlic is used in any dish on that day. The oil used for frying is taken afresh for each
occasion but it can be used to fry multiple dishes before they are offered as prasadam.

Festivals of Tamizh Nadu/Tamil Nadu


Tamil Nadu is situated on the eastern coast of India and is bordered by the states of
Andhra Pradesh, Karnataka and Kerala. The state has a large number of temples and
celebrates a wide gamut of festivals during its calendar year. The Tamil year is based on
the Hindu calendar with months falling roughly between two months of the Roman
calendar.
There are a wide variety of dishes produced by different communities of the state. Tamil
cuisine is moderately spicy and full of flavour with some of its most common ingredients
being turmeric, dried red chillies, mustard, fenugreek, tamarind, pepper, cumin seeds
coriander seeds and asafoetida. In Tamil Nadu, all parts of the banana tree are used on a
daily basis - the stem, flower, raw and ripe fruit is cooked and the leaf acts as a plate to
serve a meal and to wrap things. Growing buying cooking is a voyage of discovery. The
ancients knew it and the Tambrams well versed in the Vedas, had imbibed and adapted the
lore of these ancients in their daily life. Sesame oil forms the base for most Tamil Brahmin
cooking. A subtle distinction is made between different festivities. One set of celebrations
is associated with individual deities called pujase.g. Varalakshmi Puja, Ganesh
Chathurthi. The other set of celebrations are called pandigais that are festive occasions e.g.
Bhogi, Deepavali pandigai etc.

CONTENTS
VARUSHA PIRAPPU
Saffron Vermicilli Dessert semia payasam
Green Mango Sweet and Sour Relish mangai pachadi
Lentil Savoury Fry aama vadai
SRI RAMA NAVAMI
Brown Sugar-Ginger Drink paanagam
Spiced Buttermilk neer moru
AADI PANDIGAI
Poppy Seed Pudding kasa kasa payasam
Pepper Cumin Rice milagu jeeraga sadham
Lemon Rice yelumiccha pazha sadham
Vermicilli In Yoghurt thayir semiya
Rice-Jaggery Lamp maavu vilakku
VARALAKSHMI VRATHAM
Beaten Rice Pudding avul payasam
Fried Pancakes In Milk pal poli
AAVANI AVITTAM
Beaten Rice Pudding avul payasam
Fried Pancakes In Milk pal poli
KRISHNA JAYANTHI
Fried Sweet Dumplings neiappam
Star Fries mullu murukku
Savoury Biscuits thattai
Savoury Marbles uppu cheedai
Sweet Marbles vella cheedai
Rice Balls Simmered In Coconut Milk paal kuzhakattai
Sweet Semolina Balls rava laadu
VINAYAKA CHATHURTHI
Steamed Rice Parcels kuzhakattai
Savoury Filling For Parcels ulutham poornam kuzhakattai

Sweet Filling For Parcels thengai poornam kuzhakattai


Steamed Rice Marbles mani kuzhakattai
Steamed Savoury Cups idli
Sesame Brittle yellu urundai
Brown Chick Pea Snack konda kadalai sundal
Lentil Pudding paruppu payasam
NAVARATHRI
Fried Coconut Fudge sugian
Dried White Peas Snack velle patani sundal
Peanut Snack verkadalai sundal
Whole Green Gram Spicy Salad pache muzhu payatham paruppu sundal
Bengal Gram Snack kadale paruppu sundal
Green Gram Toss payatham paruppu sundal
Sweet Black-Eyed Beans karamani sundal
Dried Green Peas Salad pache patani sundal
Field Beans Toss moche kottai sundal
Nine Gram Salad navadhaanya sundal
DEEPAVALI OR DIWALI
Grandmas Sweet Fudge deepavali lehiyam
Saffron Almond Fudge badhaam halwa
Sugar Coated Gram Balls kunja laadu
Munchy Medley deepavali mixture
KARTHIGAI DEEPAM
Puffed Rice-Jaggery Balls pori urundai
Coconut-Lentils Pancake thengai adai
Instant Yoghurt Spicy Gravy dhideer mor kuzhambu
THURUVADHIRAI
Jaggery Rice Crumble thiruvadhirai kali
Vegetable Mlange thiruvadhirai kootu
PONGAL
Brown Sugar-Lentil Pancake poli
Black Gram Doughnut medhu vadai

Mushy Rice-Lentil Mlange ven pongal


Sweet Rice-Lentil Mlange shakkarai pongal
Rice Pudding pal payasam
Mixed Vegetable Curry kootu
Tamarind Rice puliyodharai
Green Mango Rice mangai sadham
Coconut Rice thengai sadham
Seasoned Yoghurt Rice thayir sadham
MAHASHIVARATHRI
Sweet Potato Syrup vella shakaravalli kizhangu
KARADAI NOMBU
Sweet Rice Doughnut vella adai
Savoury Rice Doughnut uppu adai
CLARIFIED BUTTER/GHEE neiy
GLOSSARY
FOOD FOR THE GODS

VARUSHA PIRAPPU

VARUSHA PIRAPPU - Tamizh New Years Day


Varusham Tamizh / Tamil for year and pirappu birth is the beginning of the New Year
in the Tamil calendar. The Tamil New Year follows the vernal equinox and the first day
and month of the year invariably occurs on April 14th. The Tamil calendar is based on the
solar cycle. It has a sixty years cycle and each year has twelve months. After the
completion of sixty years, considered to be the Hindu century, the calendar begins anew
with the first year. The vakya or tirukannitha panchangam (the traditional Tamil
almanac) is the one referred to for all auspicious and celebratory days. The month of
Chithirai (April-May) is an auspicious one and marks the beginning of the marriage
season. Tamil New Years day is celebrated with the reading of the panchankam or
almanac and the deity of the family is worshipped. On this day, the Sun God is invoked
with a pinch of turmeric paste, or fresh cow-dung placed on a pedestal. On each side of it,
a lamp is placed and an offering of rice is served on five plantain leaves. Clarified butter,
sugar, bananas, coconuts and betel leaves are offered to the God.
In many families in Kerala, the Visu Kani is placed before the deities in the puja room.
All kinds of fruits and vegetables with coins and silver and gold are arranged beautifully.
People wake up in the morning and open their eyes to this bounty and hope that their lives
that year will be as rich and fruitful. The menu that day is an interesting mixture of many
flavours. The sweet, sour, bitter and spicy tastes and textures of the food augur a balanced
destiny and teaches one to accept lifes sorrows and joys with equanimity. Children also
look forward to this day as it brings gifts and money from the elders in the family.
Dishes cooked on this day:
Saffron Vermicilli Dessert semia payasam, Green Mango Sweet and Sour Relish
mangai pachadi, Lentil Savoury Fry aama vadai.

Saffron Vermicilli Dessert

semia payasam
2 litres

Full Cream Milk

cup

Vermicelli

cup

Sugar

2 tbsps

Cashewnuts

1 tbsps

Raisins

Few

Strands Saffron

tsp

Cardamom Powder

1 tbsp

Clarified Butter/Ghee

In a deep saucepan boil the milk and lower the flame. Stir for 3-4 minutes and take it
off the stove. Break cashew into medium pieces and brown in a teaspoon of ghee. Add
the raisins and stir continuously till the fruit puffs up. Remove from stove. Prepare the
saffron by mashing it in a tablespoon of hot milk until the milk turns a deep orange. Stirfry the vermicelli in a teaspoon of ghee for a minute until it turns transparent or golden.
Add a cup of water, and over a medium flame add the vermicelli to cover and simmer for
4 minutes. Stir occasionally until the vermicelli is soft but firm. Add the sugar and stir
until it dissolves before adding the milk. Add the cardamom powder, fried cashew,
raisins and the saffron liquid. Simmer for 3 minutes over a medium flame so the
payasam gets thick and creamy. Instead of saffron a pinch of powdered camphor can be
mixed with the payasam.

Green Mango Sweet and Sour Relish


mangai pachadi
1 large

Green Mango

cup

Jaggery Or, Brown Sugar Powder

tsp

Mustard Seeds

1 tbsp

Tender Neem Flowers

1 tbsp

Clarified Butter/Ghee

1 tsp

Oil

Peel the skin completely (without a trace of the green) and slice the mango into thick
uneven pieces. Melt jaggery in quarter cup water over a medium fire and strain to
remove scum. Keep aside. In a saucepan, heat the oil and pop the mustard. Add the
mango slices and stir gently for 10 seconds. Add a quarter cup of water, cover and simmer
over a medium heat. Take off the lid after a couple of minutes and stir gently until
cooked soft but firm. Add jaggery, stir and simmer till it thickens like a sauce. In
another pan stir-fry the neem flowers in ghee until a light brown in colour. Add to the
prepared sauce and serve.
Timely Tip: If the mango is sour, add more jaggery powder. A semi-ripe mango can
also be made into a pachadi. This dish has a sweet and sour taste. Peeling the skin fully
helps in cooking the mango faster. Add the jaggery/brown sugar just after the mango has
been fully cooked and soft.

Lentil Savoury Fry


aama vadai
1 tbsp

Rice

cup

Pigeon Peas

cup

Bengal Gram

cup

Husked Whole Black Gram/Husked Whole Urad Dal

4-5

Dried Red Chillies

tsp

Asafoetida Powder

cup

Coriander Leaves

10

Curry Leaves

Oil

For Deep Frying

tsp

Salt

Soak the rice and all the lentils/grams in hot water for about 20 minutes. Keep aside a
tablespoon of the bengal gram, strain and blend the lentils and rice with red chillies,
asafoetida and salt into a very coarse thick batter, using minimum water. Add the curry
leaves and the finely chopped coriander leaves and the soaked bengal gram. Heat the oil
in a wok to fry the cakes. Take a square piece of plastic sheet or a banana leaf, moisten it
with water and holding it in the palm, pat the batter on it. Make patties of 2 diameter
and drop gently into the hot oil. Lower the flame to medium and maintain the same
temperature throughout. You can make 3 to 4 vadais at a time. With a slotted metal ladle,
turn the vadais gently until golden in colour. Drop them on a kitchen paper to drain the
excess oil.
Tasty Tip: You can also add a tablespoon of melted, hot ghee to the batter to get a crispy
vadai.

SRI RAMA NAVAMI

SRI NAMA NAVAMI


Sri Rama Navami is celebrated on the ninth day of the Hindu lunar year Chitrai Masam
Suklapaksha Navami. It is the birthday of the Hindu God Lord Rama, considered to be the
seventh avathaaram (incarnation) of Lord Vishnu. The star of the day is punar poosam.
Rama hails from the Solar Dynasty as his story, retold by Sage Valmiki in the holy epic
Ramayana, is read on that day and his virtues extolled. The Ramayana is the story of the
tribulations of the heir apparent of Ayodhya, Rama. He wins the hand of Princess Sita
after proving his physical prowess and is exiled to the forests for fourteen years by the
cruel ambitions of his stepmother. Rama is accompanied by his brother and wife and in the
last year of their exile, Sita is abducted by the invincible King of Lanka, Ravana. Rama is
helped by the monkeys and bears and builds a bridge across the seas. He vanquishes the
Rakshasa / Demon army and their King Ravana and rescues his wife. He returns
victoriously to Ayodhya and is placed on the throne.
The season is the beginning of summer. A ten day festival is held culminating in the
pattabhishekham or coronation of Rama and the deities of the Lord and his family are
taken in a procession on the streets and thirst quenching paanagam and neer mor or
thinned buttermilk is distributed to all the participants of the festivities. This day also
marks the end of the nine-day utsavam or important religious festivals called chaitra
navaratri orvasanthothsavam (festival of spring.)
Dishes cooked on this day:
Brown Sugar-Ginger Drink paanagam, Spiced Buttermilk neer moru

Brown Sugar-Ginger Drink


paanagam
These summer-cool healthy thirst quenchers are served in temples and homes.
cup

Jaggery/Gur/Brown Sugar

1 tsp

Dried Ginger Powder

2 cups

Water

Cardamom, crushed

Heat the water and melt the jaggery and strain to remove scum. Add dry ginger powder,
crushed cardamom and cool. Serve cooled.

Spiced Buttermilk
neer moru
1 cup

Yoghurt

1 cups

Cold Water

Curry Leaves

tsp

Asafoetida Powder

tsp

Lime/Lemon Juice (optional)

tsp

Salt (Sea Salt, Whole/Stone Salt)

Beat the yoghurt and mix with water. Keep a little water aside and crush the curry
leaves with salt. Add it to the beaten yoghurt/buttermilk. Strain to remove pieces of the
curry leaves. Finally add the asafoetida and lime juice. Serve cooled.

AADI PANDIGAI

AADI PANDIGAI
In the Tamil calendar aadi is the fourth month corresponding to July and August. The first
day of this month is celebrated as Aadi Pandigai or birth of Aadi. In this month, no
auspicious occasions like weddings or grihapravesams (shifting to a new home) take
place. In many families, maavu vilakku/ rice jaggery lamp, is prepared on a Friday and
offered to Durga or Ambal (incarnation of Goddess Parvathi). People visit temples and
feed the poor with sweet pongal made inside the temple. Newly wed couples are invited to
the brides home though it is considered an inauspicious month for them to be together.
This is because if a girl becomes pregnant in this month, the delivery of the baby will be
during the hot, summer months of April/May when the Agni nakshatram will be in force.
The babys delivery may be difficult due to the weather.
Padhinettam Perukku or Aadi-Perukku; this festival is celebrated on the 18th day of the
Aadi month. The river Kaveri and other water bodies in the South are usually in spate and
represent fertility and abundance. The legend behind this flooding is ascribed to Sage
Agastya who released proud Kaveri, the daughter of Kubera (God of wealth) after he had
imprisoned her in his kamandalam (hand-pot). Ganesha came as a crow and overturned
the pot and Kaveri flowed out gifting the people with abundance.
On the morning of the Adi festival, women carry raw rice, jaggery, sugar, coconuts,
bananas, lamps, flowers, turmeric, camphor, and other materials to the banks of the river.
They take a dip in the river before commencing their puja. They heap sand into a pile as a
representation of Mother Earth. In banana leaves little craters are made with rice powder
soaked in water and mixed with sugar and freshly grated coconut. Lamps are lit in it and
offered to the Goddess with bananas as prasadham (holy offering). Cotton threads soaked
in turmeric and sandal paste are also placed to invoke Kaveri. Flowers are showered into
the waters of the Kaveri along with specially created black bangles and earrings fashioned
from red tinted olai (palmyra leaves). The sweetened rice is then distributed and the sacred
threads are worn around the neck by sumangalis/married women and unmarried girls,
while men wear them on their wrists. The dishes eaten are picnic food as the cooking was
usually done in the open air. In some families, kuzhakattai is also made and offered as
neivedhiyam.
Dishes prepared on this day are:

Poppy Seed Pudding kasa kasa payasam, Pepper Cumin Rice milagu jeeraga sadham,
Lemon Rice yelumiccha pazha sadham, Vermicilli In Yoghurt thayir semiya, RiceJaggery Lamp maavu vilakku.

Poppy Seed Pudding


kasa kasa payasam
1 litres

Full Cream Milk

cup

Sugar

2 tbsps

Poppy Seeds

12 pieces

Cashewnuts

1 tbsp

Coconut, grated

A pinch

Nutmeg Powder

Few

Strands Saffron

Soak the poppy seeds in a teaspoon of water for 15 minutes and blend into a fine paste
with the cashewnuts and grated coconut. Prepare the saffron by mashing it in a little hot
milk until the milk turns a deep orange. Stir the milk over a medium flame and thicken to
three fourths of the original quantity. Add sugar and boil for a couple of minutes. Mix
the blended paste with a little cold milk to remove lumps and add to the boiling milk.
Mix well to get a uniform consistency. Add the saffron liquid and stir in the nutmeg
powder. Stir well to ensure that the payasam does not burn at the bottom.

Pepper Cumin Rice


milagu jeeraga sadham
2 cups

Rice

2tbsps

Clarified Butter/Ghee

tsp

Salt

For The Seasoning:


tsp

Mustard Seeds

Curry Leaves

The Spice Powder:


1 tbsps

Peppercorns

tsp

Asafoetida Powder/Hing Powder

2 tbsps

Cumin Seeds

Cook the rice in 5 cups of water until each grain is fluffy. Set aside to cool. Heat 1
tablespoons ghee and roast the pepper, cumin seeds and asafoetida and stir over a low
flame. Blend into a coarse powder and mix gently into the rice adding the extra ghee.
Heat a tablespoon of ghee and pop the mustard. Wet crush and stir in the curry leaves.
Remove from fire.

Lemon Rice
yelumiccha pazha sadham
2 cups

Rice

2 tbsps

Lime/Lemon Juice

1 tsp

Salt

For The Seasoning:


tsp

Mustard Seeds

tsp

Bengal Gram/Chana Dal

Green Chillies

tsp

Asafoetida Powder

Curry Leaves

a pinch

Turmeric Powder

1 tsp

Oil

Cook rice in 5 cups of water until each grain is fluffy. Cool it. Heat the oil brown the
bengal gram, then add mustard to pop. Add finely chopped green chillies, turmeric
powder, salt and asafoetida powder. Take off from the stove and add the lime juice and
crushed curry leaves. Stir all into the rice until well mixed. Serve cooled.

Vermicelli In Yoghurt
thayir semiya

A hit in every tamil family the yoghurt and vermicelli is a special treat for one and all. It
has a very interesting taste.
1 cup

Vermicelli

1 cup

Yoghurt

cup

Milk

cup

Raisins and Cashewnuts

3 piece

Mango Ginger Or, Grated Ginger

tsp

Asafoetida Powder

1 tbsp

Clarified Butter/Ghee

tsp

Salt

For The Seasoning:


tsp

Mustard Seeds

Green Chillies

1 tsp

Oil

Boil and cool the milk. Keep aside. Heat a teaspoon of ghee in a small saucepan and fry
the raisins for 5 seconds till they puff up. Add broken cashew and stir until golden.
Remove from saucepan. Heat the remaining ghee and roast the vermicelli over a low
heat for 15 seconds or until transparent in colour. At this stage add half a cup of water to
cover the vermicelli. Stir, close lid for a couple of minutes over a medium flame until the
water is absorbed into the vermicelli. Ensure that it does not get over cooked as it can
become sticky. Stir in the milk and asafoetida powder gently. Mix well to ensure no
lumps remain. Take off the flame and cool for 3-4 minutes. In a sauce pan heat the oil

and pop the mustard. Stir in finely chopped green chillies for a couple of seconds.
Remove from heat and add to the vermicelli. Add yoghurt, ginger and salt and mix well.
Garnish with roasted raisins and cashewnuts.

Rice-Jaggery Lamp
maavu vilakku
The dough is arranged in a decorative manner on plates and wicks are placed drenched in
ghee. The lamps are lit as an offering to the Gods.
2 cups

Rice

1 cups

Jaggery Or, Brown Sugar Powder

cup

Coconut, grated

cup

Clarified Butter/Ghee

tsp

Cardamom Powder

Wash the rice, strain and spread on a piece of muslin cloth. If the muslin is very fine,
fold into two. Allow about 15 minutes for the cloth to absorb all the water from the rice.
The rice should not be damp. Blend the rice into a fine powder. Sieve and blend again
until you get a fine powder. Set aside 1 tablespoon for the kolam. Add jaggery and
cardamom powder to the rest of the powder and mix well. Set aside. With the rice flour
that was set aside, draw a small kolam in the puja room. Place a plantain leaf on the
kolam. Empty the sweetened rice flour into a deep brass or silver plate and shape it so
that two craters are formed. Leave adequate space between the flour and the edge of the
plate. Fill this hole with ghee and place four cotton wicks. Let the wicks soak the ghee.
Squeeze the wicks and arrange them so that they can be lit as lamps. Each or the four
wicks should face north, south, east and west respectively. Place four betel leaves, 2 betel
nuts, a single plantain and one half of the broken coconut facing north. Apply sandal
paste and vermilion on all four edges of the plate. Stick in 2 incense sticks on each
plantain. Perform an arathi with the plate. Place the plate on the plantain leaf, light the

wicks and let it burn. When the wicks are extinguished remove all remnants of it, the
coconuts, betel leaf, fruits and betel nuts. Grate a halved coconut and mix with the rice
flour along with the ghee. Serve a tablespoon of this flour mix called the maavu vilakku
as prasadam. Offer it with betel leaves, betel nuts, two bananas, and a few coins to four
people. It is customary to only eat tiffin or light snacks for dinner on the days maavu
vilakku is offered.
Timely Tip: Idiyappam flour or appam flour is available in the market/Indian groceries.
This rice flour can be used instead of blending wet rice at home. Add some water to
dampen the flour to make the lamps.

VARALAKSHMI VRATHAM

VARALAKSHMI VRATHAM
Varalakshmi (Mahalakshmi) - the consort of Lord Vishnu is the symbol of all that is
auspicious, of prosperity and wealth. Since she grants boons readily to her true devotees,
she is called Varalakshmi. The Varalakshmi Vratham is performed on the shravana
shuklapaksha Friday, pournami (full moon day) in the month of aadi, - July/August or
aavaniAugust/September. This Vratham is undertaken by sumangalis for the well being
of the family.
Lakshmi symbolises the eight forces - wealth, earth, learning, love, fame, peace, pleasure
and strength and is collectively known as Ashtalakshmi, ashta meaning 8. This puja can be
performed by anybody. The house is cleaned thoroughly, and a bronze, silver or
sometimes, clay kalasam (a pot with a short neck) is filled with rice, coins, turmeric, a
whole lemon, betel leaf, and betel nut. This pot is decorated with sandal paste and
vermilion. A coconut smeared with turmeric is placed on the kalasam and decorated with
mango leaves arranged in a circle around the husked coconut. A mould of the Goddess
face, decorated with jewels, is placed against the coconut. This kalasam symbolizes the
Goddess and is dressed with a silk cloth like a paavadai. Cotton threads soaked in turmeric
and sandal paste and knotted in nine places are also wound on the kalasam, suggesting that
the Goddess dwells in each one of those knots.
The Goddess is welcomed by placing the kalasam on a wooden plank decorated with a wet
kolam. She is carried carefully to the puja room and placed in a specially erected
mandapam or a pillared temple. The senior most lady of the family performs the pooja and
other ladies place their mogappus or the face of the Goddess in the puja. Only one
kalasam is placed. The yellow string is tied on the right wrists after the pooja is performed
The arathi is performed late in the evening when the Goddess is offered ven pongal as
neivedhiyam. (An arathi is a Hindu religious ritual of worship, a part of puja, in which
cotton wicks soaked in ghee or camphor is lighted and offered to one or more deities.
Aarthis also mean songs sung in praise of the deity, when lamps are lighted). A small
swing is prepared on which she is rocked to sleep. Ladies recite the Lalitha Sahasranamam
(a prayer with 1008 names of the Goddess). Women are invited and honoured with betel
leaves, betel nuts, coconut, fruit, flowers, and a blouse piece. Sundal and a sweet are

offered to them. Some families also give a comb, mirror and bangles that are auspicious
symbols. Punar Puja is performed the next day where the devi is offered
mahaneivedhiyam with betel leaves, betel nuts and plantains. Mahaneivedhiyam is cooked
rice and lentil offered to God with a dollop of ghee. That night the kalasam of the Goddess
is placed inside the rice container or the larder to ensure prosperity for the family.
Dishes made on this occasion:
Rice-lentil pudding, chick pea snack, mushy rice-lentil mlange, (in the Pongal
chapter) and steamed rice parcels and marbles (in the Ganesh Chathurthi Chapter).

Rice-Lentil Pudding
akaara vadasal
1 cup

Rice

1 tbsp

Husked Split Green Gram/Husked Split Moong Dal

2 cups

Full Cream Milk

cup

Jaggery Or, Brown Sugar

4 tbsps

Sugar

Few

Strands Saffron

cup

Coconut, grated

2 tbsps

Cashewnuts

tsp

Cardamom Powder

3 tbsps

Clarified Butter/Ghee

Cook the rice and the green gram in 3 cups of water until mushy. Or pressure-cook
for a whistle, lower flame and cook for 3-4 minutes. Set aside. Open lid when the
pressure reduces completely and use. Add a quarter cup of water to jaggery and melt
over a low flame. Strain to remove the scum. Set aside to cool. Prepare the saffron by
mashing it in a little hot milk until the milk turns a deep orange. Keep aside. Heat the
milk over a medium flame for 10 minutes until it thickens. Stir in the cooked rice and
lentil, jaggery, sugar, grated coconut, chopped cashewnuts and stir over a medium fire for
3 minutes until it becomes a creamy dessert. Add cardamom powder, saffron milk and
ghee; stir and remove from fire. Add 2 tablespoons extra sugar if you desire.

Condensed milk is a tasty option. If adding it reduce the sugar content to 1/3 the quantity.
Serve hot.

Chick Pea Snack


kothu kadalai sundal
1 cup

Chick Peas

2 tbsps

Coconut, grated

Medium Raw Mango

bunch

Coriander Leaves (optional)

tsp

Salt

For The Spice Powder:


2

Dried Red Chillies

2 tbsps

Coriander Seeds

For The Seasoning:


tsp

Mustard

10

Curry Leaves

tsp

Asafoetida Powder

1 tbsp

Oil

Soak the chick peas in hot water overnight; 14-18 hours would be ideal. Cook with a
little salt until soft and set aside. Or, pressure-cook for a whistle, lower flame and cook
for 15 minutes. Switch off flame and open when the hissing ceases. Roast the coriander
seeds and red chillies in half a teaspoon of oil for a few seconds until the aroma rises.
Blend this into a coarse powder. Set aside. Peel and chop the mango into small cubes, or
grate coarsely. Heat the oil and pop the mustard. Add the asafoetida powder. Add the
boiled chick peas, spice powder and a little more salt if required. Stir for 2 minutes. Add
the chopped mango, coconut and finely chopped coriander leaves. Wet and crush the
curry leaves to mix and stir well for 10 seconds. Serve hot or warm.

AAVANI AVITTAM

AAVANI AVITTAM
On the day that the star Avittam (the constellation Aquila) occurs either in the month of
Aadi (July/August) or Aavani (August/September) Brahmin men change their sacred
thread. The ceremony performed on this day is known as Upakarma and is usually a
community ritual performed in the premises of the local temple or a group of brothers, or
and with cousins at home.
On the following day the Gayathri mantra, one of the most powerful mantras of Hinduism,
is recited 1008 times. People who follow the Yajur Veda perform this ritual on this
particular day. The Sama Vedikas change their thread a day before Ganesh Chathurthi.
The men of the household are treated to a feast on their return from the ceremony. The
menu includes:
Beaten rice pudding, lentils savoury fry, fried pancakes in milk and yoghurt rice (in
the Pongal Chapter).

Beaten Rice Pudding


avul payasam
1 litres

Full Cream Milk

cup

Beaten Rice, thick variety

cup

Sugar

tsp

Cardamom Powder

Few

Strands Saffron

1 tbsp

Clarified Butter/Ghee

Prepare the saffron by mashing it in hot milk until the milk turns a dark orange. This
has to be done meticulously as the flavour of the saffron is enhanced. Keep aside. Wash
beaten rice in a colander until the water turns clear. Empty into a dish, close lid and keep
aside. Boil milk and then stir in the avul; simmer for 5 minutes until the milk thickens a
little. Add sugar and stir until it dissolves. Add the saffron liquid and cardamom
powder and stir for 20 seconds. Remove from flame. Serve this dish hot or cooled.

Fried Pancakes in Milk


pal poli
1 cup

Plain Flour

cup

Semolina

1/3 cup

Lukewarm Water

1 litres

Full cream milk/Half And Half

400 grams

Condensed Milk (optional)

cup

Sugar

Few

Strands Saffron

tsp

Cardamom Powder

Oil

For Deep Frying

Knead and prepare a soft dough by adding flour, semolina, water a teaspoon of sugar and
2 teaspoons oil. Cover and keep aside for 15 minutes. Divide into lemon-sized balls and
dusting flour on both sides roll out into thin pancakes. Quarter the pancake with a knife
and deep fry over a medium fire. Turn them gently with a slotted spoon and remove from
oil when light golden in colour. Place them in a dish spread with absorbent paper. Mash
the saffron in 2 tablespoons of hot milk until soft and the milk turns a dark orange. Keep
aside. Boil the milk and stir for 3 more minutes until a little thickened. Add sugar and
stir. Add in the cardamom powder and saffron milk and stir for 15 seconds. Drop the
fried puris/puffed pancakes into the milk and stir for 3 minutes pressing down the puris so
the milk flows over it. Switch off the flame. Allow to soak in the milk for 15 to 20
minutes before serving. Take care that the puris remain whole. If using condensed milk
reduce the sugar to just 2 tablespons. Ensure the pancakes absorb the sugar syrup well.
It is ready to be served in a couple of hours.

KRISHNA JAYANTHI

KRISHNA JAYANTHI
Krishna Jayanthi, Gokulashtami or Janmashtami is the most popular festival amongst the
Hindus. It is celebrated on Krishna paksha ashtami thithi, the eighth day of the lunar
fortnight after Aavani Avittam in the month of aadi or aavani (July-August; AugustSeptember). The festival lasts 2 days.
For Vaishnavites (Iyengars) Krishna Jayanthi is the occurrence of the star rohini that is the
birthday of Krishna. Krishna, the dark one, is the beloved deity in whatever form he may
takeas Balakrishna, the child who steals the butter from the gopis, the naughty boy who
troubles his mother Yashoda, the playmate Gopinath to the gopis, the divine-cowherd, the
saviour of the people of Mathura, the achiever of miraculous deeds and the divine
preceptor of the great Pandava Arjuna to whom Krishna delivers the lecture on Dharma
(duty) on the battlefield of Kurukshetra, in the Holy Scriptures the Bhagavad Gita.
In South India, the festival is a personal one celebrated in homes. Kolams of the tiny feet
of Balakrishna are drawn with thickly blended rice paste from the front door to the puja
room. This is symbolic of the Lord entering the house of his devotees to bless them and
leave his footprints behind. Enthusiastic devotees ask each other in Tamil Krishnar
onga veetukku vandhaaraa? meaning Has Krishna visited your home? Eatables are
lovingly made especially with butter as the Lord loved anything made from milk. The puja
is performed in the evening and the Vishnu Sahasranamam (1008 names of Lord Vishnu)
and verses from the Bhagavad Gita and Krishnashtakam are recited. Neivedhiyam is
offered to the Lord and a dish with beaten rice or aval/poha is definitely made. This is to
honour the gift given to Krishna by his poor friend Sudhaama who could only offer this
mundane poor mans food to his childhood friend. Another belief is that the house must be
redolent of the smell of something frying to welcome the Lord during the puja.
Dishes made on this day:
fried steam dimplings, star fries, savoury biscuits, savoury marbles, sweet marbles,
sweet semolina balls and rice balls simmered in coconut milk.

Fried Sweet Dumplings

neiappam
One of the tastiest snacks ever made on Lord Krishnas birthday, this is a Palghat Kerala
preparation. Adding banana as one of the necessary ingredients heightens the flavour
tremendously.
1 cup

Rice

1 tbsp

Plain Flour

1 cups

Jaggery/Gur Or, Brown Sugar

2 tbsps

Coconut, chopped fine

tsp

Cardamom Powder

Over Ripe Banana (ensure it has a little blackened


skin)

1 cup

Clarified Butter/Ghee, for frying

Soak the rice for half an hour in hot water and blend into a coarse paste. Peel and add
banana and blend again. Add 3 tablespoons water to jaggery and melt over a low flame.
Strain to remove scum. Add the plain flour, jaggery, and the rice-banana paste and mix
well with a ladle to make a thick paste. Ensure there are no lumps. Add the chopped
coconut and cardamom powder to the batter. Heat the neiappam mould and lower flame
adding a teaspoon of ghee in all the moulds. Maintain the same temperature throughout.
Pour a tablespoon of the batter in each mould. Scoop deftly with a spatula or poke with
a tooth pick to lift it and place on a kitchen paper to drain off excess oil. Add ghee every
time and repeat the same until you finish the mixture. The preparation of this recipe is
illustrated in this book.
Tasty Tip: Alternatively deep fry in oil, or steam in idly moulds for 12-15 minutes.
You can deep fry one by one in a wok if you do not have a neiappam mould. Rice flour
can be used instead of soaked and blended rice. But preparing in the appam moulds below
are the best.

Star Fries
Savoury Biscuits
Murukku/chakli makers made of brass/steel are available in Indian groceries. These
presses have 5 to 6 metal disks with perforations in different designs. Generally these
snacks taste good when fried in coconut oil or ghee but some modern homes use low fat
oil.
3 cups

Rice

cup

Husked Split Green Gram/Husked Split Moong Dal

cup

Bengal Gram

cup

Unsalted Butter (room temperature)

cup

Salt

Oil

For Deep Frying

Keep the murukku/chakli maker handy and rub some oil inside the press and on the
plates. Mix the rice and the 2 lentils/grams and toast for a minute on a medium flame or
until it emits a light distinct aroma. Blend into a fine powder along with the rice. Sieve
it fine and set aside. Divide the flour mixture into 3 portions. The dough should be
prepared just before frying since it can harden and turn into a light brown colour when
fried. Taste the dough to ensure the salt is right. Divide the butter into 3 portions.
Dissolve the salt in 3 cups of hot water and divide this into 3 portions. Mix one portion
of the butter and water into one portion of the flour and make the dough soft enough to
pass through the murukku disk easily. While this is being done, heat the oil in a wok for
frying over a medium flame. Lower the flame and maintain the temperature throughout.
Take the metal disk with the star pattern and place it at the bottom of the press. Fill the
dough in the press cavity. Squeeze out the dough in small circular movements on a

greased plate or on a ladle that has a steel mesh. Slide this plate gently into the
simmering oil. In a few seconds the dough will slip off the plate. With a slotted ladle,
turn the murukkus so that they do not stick together. Fry until they are light golden all
over. Drain and drop the murukkus on to a kitchen paper to remove any excess oil.
Repeat this process using 3 to 4 greased plates. Use up the remaining ingredients and
prepare the dough afresh for each batch. Cool and store in an airtight container. These
bakshanams (munchies) remain fresh for a week.

Savoury Biscuits
thattai
2 cups

Rice

2 tbsps

Husked Whole Black Gram/ Husked Whole Urad


Dal

2 tbsps

Bengal Gram

tsp

Asafoetida Powder

tsp

Chilly Powder

10-12

Green Chillies, coarsely blended

1 tbsps

Sesame Seeds

20

Curry Leaves

2 tbsps

Unsalted Butter (room temperature)

Oil

For Deep Fryingl

1 tbsp

Salt

Powder the black gram and the rice finely and set aside. Soak the bengal gram in half a
cup of hot water for half an hour. Add the salt and asafoetida powder in half a cup of
water and mix the rice and gram powders, ghee, sesame seeds, bengal gram, chilly
powder, curry leaves and coarsely blended green chilly. Use more water if necessary and
mix a soft dough. Smear oil on a square piece of banana leaf or a plastic sheet and
prepare 20 lemon-sized balls. Flatten each ball in your left palm into a biscuit of a
quarter inch thickness. Make it as thin as you like. Heat the oil on medium flame then
lower the heat. Overturn the thattai in your right hand and gently slide it into the oil.
With a slotted ladle turn the thattais and fry gently until they are light golden all over.
You can fry 5 or 6 at a time. Drain and drop them on to a kitchen paper to remove excess
oil. Sometimes the thattais will bubble up like puris. To prevent this from happening,
pierce the bubble.

Savoury Marbles
uppu cheedai
A little different in taste in a brahmin home this crunchy snack is a hit with young and old.
2 cups
2 tbsps

Unpolished Rice/Boiled Rice

Husked Split Black Gram/Husked Split Urad Dal


2 tbsps

Bengal Gram/Chana Dhal

cup

Coconut, grated

tsp

Cumin Seeds/Jeera

1 tsp

Asafoetida Powder/Hing

2 tbsps

Clarified Butter/Ghee

Oil

For Deep Fryingl

1 tbsp

Salt

Over a medium fire gently toast the grams for just a minute until a light aroma is
released. Do not brown. Blend into a fine powder. Finely powder the rice and add to the
gram powders. Dissolve the asafoetida and salt in two teaspoons of water and set aside.
In half cup of water mix in the powders, grated coconut, cumin seeds, asafoetida powder,
ghee and salt to make a soft dough. Make cords and tear out bits to prepare small
marbles. Place these balls on a tray to ensure they do not stick together. Let the
cheedais sit and dry out for 10-12 minutes before frying them. Heat the oil for frying.
Lower the flame and gently drop the balls into the oil. With a slotted ladle or spatula turn
the balls so they do not stick together while frying. Fry until they are light golden all
over. Drop the cheedais on to a kitchen paper to drain off excess oil. They will be crisp
and crunchy.

Sweet Marbles
vella cheedai
2 cups

Rice

cup

Husked Split Black Gram/Husked Split Urad Dal

2 cups

Molasses/Jaggery/Gur Powder

3 tbsps

Coconut, chopped fine

1 tbsp

Cashewnuts, chopped fine

tsp

Cardamom Powder

1 tsp

Sesame Seeds

Oil

For Deep Frying

Wash the rice, strain and spread on a muslin cloth. Double up the muslin if it is very
fine. Allow about 15 minutes for the cloth to absorb all the water from the rice until it is
no longer moist. Blend the rice into a fine powder. Sieve and blend again repeatedly
until all of it is pulverized. Blend the urad dal into a fine powder and mix with the rice
flour. Roast the mixed flours over a medium flame for a minute until the aroma rises.
Take off the flame. Add the coconut, cashewnuts, cardamom powder and sesame seeds
and mix well. Add 1 cup water to the jaggery and melt over a low flame. Strain to
remove scum. Return to the flame and stir for 8-10 minutes until it reaches a thick pouring
consistency. Take off the flame and add the prepared mixture. Mix well into a soft
dough without any lumps. Mould the dough into lime-sized balls. Heat the oil for
frying. When the oil begins to simmer, lower the flame and gently drop the balls into the
hot oil. Ensure you maintain the same temperature throughout. With a slotted ladle, turn
the balls around so that they do not stick together. Fry until they are a golden brown all
over. Drain and drop the cheedais on to a kitchen paper to drain off excess oil. Cool and
store in an airtight container. They will remain fresh for over 2 weeks.

Rice Balls Simmered in Coconut Milk


pal kuzhakatai
1 cup

Rice

1 cup

Water

cup

Coconut Milk Or, Milk

cup

Molasses/Jaggery/Gur Powder

1 tbsp

Cashewnuts

tsp

Cardamom Powder/Elaichi

1 tsp

Raisins

2 tsps

Clarified Butter/Ghee

2 tsps

Coconut Oil/Cooking Oil

Heat a cup of water and soak the rice for 15-20 minutes. Blend to a fine paste adding a
tablespoon of milk and a tablespoon of oil to make a very thin batter. Add a teaspoon of
jaggery powder and a pinch of cardamom powder. Mix well. Pour the batter into a deep
pan and stir consistently over a low flame for 7-8 minutes. The batter should leave the
sides of the pan and become a ball of hard dough twirling around the ladle. Continue
stirring for a minute more or until it gets difficult to stir. Remove and empty into a wide
rimmed dish. Smear the palms with a teaspoon of oil and knead this dough to to remove
lumps. Using a little oil, mould the dough into a thin cord. Tear bits of of it and make
into small marbles. Add a quarter cup of water to jaggery and stir enough to melt it.
Strain to remove scum. Adding a cup more of water to it add the rice marbles to it.
Return this jaggery liquid to the flame and simmer for 4-5 minutes. Keep aside to cool.
In another pan stir in the coconut milk or milk and boil for a minute. Add the jaggery to
this milk mixture and stir. Break cashew into small bits and fry in a teaspoon of ghee
until light brown. Remove and add raisins and stir for 20 seconds until they puff up.
Add this, the cardamom powder and the remaining ghee to the paal kuzhakattai and stir
for 2 minutes. Serve warm or cooled.

Sweet Semolina Balls


rava laadu

4 cups

Semolina

3 cups

Powdered Sugar

1 cup

Clarified Butter/Ghee

tsp

Cardamom Powder

cup

Cashewnuts, bits

In a tablespoon of ghee roast the semolina for 2 minutes until it turns transparent. Or
spread it flat in a dish and microwave on high for 2 minutes. Empty into a shallow, wide
rimmed dish. In a tablespoon of ghee, roast the cashew for a few seconds until a light
golden in colour. Add this, sugar and the cardamom powder to the roasted semolina and
mix well. Keep aside. Melt the ghee and pour it hot into the semolina and mix again.
Shape firmly in your palms and prepare golf-sized balls of rava laadus.
Tasty Tip: Powder the roasted semolina in a blender if you wish. Some like it a little
crunchy. The balls have to be moulded while the mixture is hot as the ghee may congeal
and prevent the mixture from becoming laadus. Smear some ghee on your hands before
you pick up the mixture to shape.

VINAYAGA CHATHURTHI

VINAYAKA CHATHURTHI
Lord Ganeshas birthday is celebrated all over India with great happiness and joy. Known
as Vinayaka Chaturthi the festival is observed in the month of aavani (August-September)
on the shukla chaturthi (fourth day of the waxing moon). The festival lasts for 10 days,
ending on ananta chaturdashi. Vinayaka or Ganesha, the son of Shiva and Parvathi, is
worshipped as the supreme god of wisdom, prosperity and good fortune. He is always the
first deity to be invoked in any puja as he is the remover of all obstacles. Every other puja
begins with a little dedication to Ganesha. This day is however specially dedicated to him
and all his favourite food is cooked that day.
A snake acts as a belt around his gigantic stomach and he sits on the rat, his vehicle.
Ganesha is shown holding a trishul (trident), an ankush made from his own broken tooth, a
lotus and his favourite food, modhaka or kuzhakattai in found in his four hands.
In Tamil Nadu a freshly made wet clay figure of Ganesha is garlanded and placed on a
plantain leaf on top of a wooden platform etched with a wet kolam. The figure is
decorated with a gold chain, a sacred thread and a small dhothi (sarong) is draped around
his torso. For the feast individual items are normally made in odd numbers5, 7, 9 or 11
varieties and the same numbers of each item. During the puja white and red flowers and
all types of grasses and leaves are used for the worship. Betel leaves, betel nuts, coconuts,
plantains, guavas, wood apple, country apple and tender cucumbers are also offered.
Dishes prepared are:
Rice Steamed Parcels, Sweet Filling For Parcels, Savoury Filling For Parcels,
Steamed Rice Parcels, Steamed Cup-Cakes, Lentil Pudding, Sesame Brittle, Brown
Chick Pea Snack, and, a Mahaneiveivedhiyam (consisting of cooked rice and dal with
a dollop of ghee).

Steamed Rice Parcels


kuzhakattai

Flavourful South Indian dimsums the kuzhakattai is a delectable dish made in every
tambram home on Lord Ganeshas birthday. it is popularly known as modhakas or
modaks. Preparing this with loving care is an art - not difficult to master.
Dough For The Parcels:
1 cup

Rice

1 cup

Water

cup

Warm Milk

A pinch

Salt

2 tbsps

Sesame Oil

Soak the rice in 1 cup of hot water for 15-20 minutes. Drain water and blend to a fine
paste adding very little of that water. Add the rest of the water, milk, oil and salt to make
a very thin batter. Pour the batter in a non-stick saucepan. Ensure to maintain a medium
flame and stir constantly for 12-13 minutes until the batter leaves the sides of the pan,
turning into a soft dough and rolling itself firmly round the ladle. Continue stirring for 4
more minutes. Remove and empty into a wide rimmed dish. Cool the dough a little,
smear the palms with a teaspoon of oil and knead this dough to ensure there are no lumps.
This is a very important process as you should not see small cracks when you prepare the
balls. Wet a thin muslin cloth to tuck around the dough and close it with a lid. Grease
the hands with a drop of oil and make lemon-sized, firm marbles of the dough. You make
small ones for the sweet fillings and slightly large ones for the spicy fillings Mould them
to round or, oval boat shape, according to the fillings. The kuzhakattai is a little cup in
which the filling is placed and then covered up with the outer dough. Hold it in your
fingers and press a crater with the thumbs. Rotate the dough between the thumb and
fingers (place the thumb in the inner base and the fingers around the outer base. Place your
other thumb below the right thumb and work your way until the rice base is thin and you
have a cup shape. The round cups with the pointed top/horn is filled with the coconut,
jaggery fudge. The oval shaped cup is for the spicy black gram crumble. Ensure the
outer cup is thin. Steam the kuzhakattais in idli moulds (place 3 or 4 in each mould) after
pre-heating the water in the rice cooker. Within 7-8 minutes, you will observe tiny beads
of water forming all round the kuzhakattais. If the kuzhakattais are undercooked the rice
flour covering will be sticky to taste. If so, microwave for 2 minutes with the lid off. The

sweet and spicy filling kuzhakattais and the steamed marbles are on the following pages.
Timely Tip: If the spice and the measurements are right you are set! You can cheat
with moulds that are available in the Indian groceries to make these parcels. But I would
suggest to go through the traditional process of preparing this tasty dish in all its forms.

Savoury Filling For Parcels


ulutham poornam kuzhakattai
For the Savoury Filling
cup

Husked Whole Black Gram/Whole


Husked Urad Dal

3-4

Green Chillies

1/3 tsp

Asafoetida Powder

tsp

Mustard Seeds

tsp

Salt

1 tsp

Oil

Soak the dal in a cup of hot water for about 20 minutes. Drain the water and blend into
a very coarse batter with chillies, asafoetida powder and salt. Add a little more water if
necessary to grind better. Steam this paste in a dish placed in the rice-cooker for about
15-20 minutes or when a wooden pick/fork inserted in the center comes out clean. Scoop
into a plate and cut into pieces. Allow to cool for about 5 minutes. Crumble the

steamed usili to ensure no lumps remain. Set aside. In a deep pan, heat the oil and pop
the mustard. Add the crumbled usili and gently stir over a low fire for a minute. Set
aside. Taste to check on the salt and spice content. It gets a little more bland when
steamed as a filling. Let it remain a little lumpy in texture. This way the filling can be
pressed down and sealed in the boat shaped kuzhakattai. Use this filling for the savoury
kuzhakattais. Use a boat shaped dough base and fill with this savoury crumble. Follow
the recipe Steamed Rice Parcels to prepare the dough base. Steam the kuzhakattais in
idli-moulds (place 4 or 5 in each mould) after pre-heating the water in the rice cooker.
Within 7-8 minutes, you will observe tiny beads of water forming all round the
kuzhakattais. If the kuzhakattais are undercooked the rice flour covering will be sticky.
If so, microwave for 2 minutes with the lid off. To steam in a microwave, flatten the
batter in a wide dish and zap it in the microwave on high for 2 minutes. Remove and
crumble.
Important Note: Fill this spice crumble with a spoon. Press it down gently and ensure
that the borders does not have the crumble sticking on it. Once this is done you can seal
the boat-shaped cup better.

Sweet Filling For Parcels


thengai poornam kuzhakattai
For The Sweet Filling:
3 cups

Coconut, grated

1 cups

Molasses/Jaggery/Gur Powder

tsp

Cardamom Powder/Elaichi

1 cup

Water

Follow recipe for preparing the rice cups in the recipe Steamed Rice Parcels. Add
water to jaggery and melt over a low flame. Strain to remove the scum. Set aside. In a
deep non-stick pan, add the jaggery and the grated coconut and keep stirring for 5 to 7
minutes on a medium high flame. Continue scrapping the corners so it does not turn
crusty. In effect keep the pan clean on all sides. When the water from the jaggery
completely evaporates, lower the heat, add the cardamom powder and continue to stir for
7-8 minutes or until it turns into an almost sticky fudge. Remove from fire and scoop
into a bowl. Prepare small lime-sized balls to use as kuzhakattai filling. Finish off with
a pointed top. Steam the kuzhakattais in idli-moulds (place 3 or 4 in each mould) after
pre-heating the water in the rice cooker. Within 7-8 minutes, you will observe tiny beads
of water forming all round the kuzhakattais. If the kuzhakattais are under cooked the rice
flour covering will be sticky. If so, microwave for 2 minutes with the lid off.
Timely Tip: Optionally add a spoon of clarified butter/ghee in the final stages of making
the fudge.

Steamed Rice Marbles


mani kuzhakattai
1 cup

Rice

1 cup

Water

cup

Warm Milk

tsp

Chilly Powder

tsp

Asafoetida Powder

4 tbsps

Oil

tsp

Salt

To Prepare the Black Gram Crumble:


cup

Husked Whole Black Gram/Whole Husked Urad Dal

3-4

Green Chillies

tsp

Asafoetida Powder/Hing Powder

cup

Coconut, grated (optional)

tsp

Mustard Seeds

Curry Leaves

cup

Coriander Leaves, chopped finely

tsp

Salt

Soak the rice in 1 cup of hot water for 15-20 minutes. Drain water and blend to a fine
paste adding very little of that water. Add the rest of the water, milk, chilly powder,
asafoetida powder, oil and salt to make a very thin batter. Pour the batter in a non-stick
saucepan. Ensure a medium flame and stir constantly for 12-13 minutes until the batter
leaves the sides of the pan, and turns into a soft dough by rolling itself firmly round the
ladle. Remove and empty into a wide rimmed dish. Cool the dough a little, smear the
palms with a teaspoon of oil and knead this dough to ensure there are no lumps. Wet a
thin muslin cloth, tuck it around the dough and close with a lid. Keep aside for 5 to 10
minutes. Grease the hands take bits of the dough and roll it in your palm to make thin
cords. Tear off bits to make marbles. Steam these marbles by heaping them in the idlimoulds for about 8-10 minutes. Smaller marbles steam faster. Open the lid of the
cooker and when you notice the beads of water formed on it, remove and cool for 5

minutes. Now use a spoon gently push them into a bowl. Separate the marbles if they are
stuck together.
The Lentil Crumble:
Soak the lentil in a cup of hot water for 20 minutes. Drain the water and blend into a
very coarse batter with green chillies, asafoetida powder and salt. Steam this batter in a
dish placed in the rice cooker for about 15-20 minutes or until a wooden pick/fork inserted
inside the batter comes out clean. Scoop it out into a flat plate and cut into pieces and
allow to cool for about 5 minutes. Crumble and keep aside. Heat some oil in a deep
skillet and pop the mustard. Add some of the curry leaves, the crumbled lentil and stir.
Add the grated coconut. Add a pinch more of chilly powder if you like it spicier. Gently
stir them all together for a couple of minutes making certain that the lentil remains
crumbly and soft to touch. Add the steamed balls and rest of the curry leaves and finely
chopped coriander leaves into the pan. Stir all this together for 30 seconds. Switch off
the flame.
Timely Tip: Optionally you may omit the lentil crumble and season the marbles with
mustard, asafoetida, curry leaves, chilly powder, if required and saut.

Steamed Savoury Cup-Cake


idli
4 cups

Boiled Rice

1 cups

Husked Whole Black Gram /Husked Whole Urad


Dal

10 cups

Water

2 tbsps

Salt

Soak the rice separately in 7 cups water for 3 hours. Soak the gram in 3 cups of water
for 3 hours too. Now drain and blend the black gram either in a blender or a wet grinder
adding the water little by little until it becomes a foamy and fluffy batter. Keep aside.
Now drain the rice and blend adding water (2 cups little by little) until it is finely

blended. Mix the black gram batter and rice batter throughly adding salt. Try to
incorporate air into the batter by beating it with a whisk/large ladle. The batter adding a
quarter cup of water and salt. Blend this again so it mixes well. The batter should be of a
thick pouring consistency. Half fill the batter in a dish as it will rise in volume. Allow it
to ferment leaving it in a draft free area as it may take about 6-7 hours. The next day mix
the batter again before pouring ladlefuls into greased idli-moulds and place it in a ricecooker with water at the bottom of the idli maker stand. Ensure that the water does not
touch the bottom of the stand. A large steamer can be used as well. If the water is preheated in the rice cooker, the idlis can be prepared in 5-7 minutes. When a wooden
toothpick/fork is inserted it should come out clean. Remove moulds from steamer,
sprinkle water on the idlis. Now overturn the mould and place it under a gentle running
tap water. (This method makes the idlis easier to scoop out). Dampen a spatula and scoop
out the idlis from the moulds. Store in a hot case to serve.
Timely Tip: In colder climates the fermenting process may take longer. Switch on the
oven light and place the batter inside to ferment. Idlis can be reheated in the microwave
cooker by dampening each cake with a little sprinkling of water. To maintain a soft
texture, take required amount of the refrigerated batter and microwave on high for 12
seconds. The result will be soft idlis. If you do not have idli-moulds, pour into a
shallow saucepan/wok/microwave dish and steam. Idlis can be steamed in egg poachers
too! Both idli and dosai may be prepared with the same batter. Add a little water and
keep the batter a little more fluid for making dosas. Soaking a teaspoon of fenugreek seeds
to the dal to blend gives a great flavour to the idlis. Boiled rice known as idli rice is
available in the Indian groceries.

Sesame Brittle
ellu urundai
2 cups

Sesame Seeds

cup

Jaggery/Gur, powdered

1 tsp

Clarified Butter/Ghee

Toast the sesame in a pan until a light brown releasing its lovely aroma. Set aside. Over

a medium flame, melt jaggery in half a cup of water and stir it consistently for 8-10
minutes or until the syrup becomes thick and sticky. Use the same method of the jaggery
conisitency as detailed in Puffed Rice Jaggery Balls on page 70. Take off the flame and
add the toasted sesame into the piping hot jaggery sauce. Mix thoroughly. Rub some
ghee on your palms and prepare firm golf-sized balls whilst still hot. Cool and store in
air-tight containers.

Brown Chick Pea Snack


konda kadalai sundal
2 cups

Brown Chick Peas /Garbanzo Beans

tsp

Cayenne Pepper/Chilly Powder

3 tbsps

Coconut, grated

tsp

Salt

For The Seasoning:


tsp

Mustard Seeds

Dried Red Chilly, halved

10

Curry Leaves

tsp

Asafoetida Powder

1 tbsp

Oil

Soak the brown chick peas, preferably in hot water for 1 hour. Cook over a medium
flame with a little salt for 15-20 minutes, or until soft, but not mushy. Or, pressure-cook
for a whistle, lower flame and cook for 5 minutes. When the pressure reduces completely
open lid and use. Strain and set aside. Heat the oil and pop the mustard; now fry the
chilly. Add asafoetida and stir for 5 seconds. Add the brown chick peas, chilly powder
and required salt and mix well. Cook for 5 minutes on a low flame. Add grated
coconut, wet and crushed curry leaves stir for 5 seconds and remove from flame. Garnish
with raw mango bits if you like a tangy flavour.

Lentil Pudding
paruppu payasam
3 cups

Milk/Coconut Milk

2 tbsps

Split Husked Green Gram/Split Husked Moong Dal

3 tbsps

Bengal Gram

1 tbsp

Rice Flour

2 tbsps

Coconut, grated and blended

cup

Jaggery/Gur/Molasses

1 tbsp

Cashewnuts

tsp

Cardamom Powder

2 tbsps

Clarified Butter

Break cashewnuts into medium bits and fry in a teaspoon of ghee until golden and set
aside. Soak both the grams in hot water for 15 minutes and cook until mushy. Or
pressure cook for one whistle lower flame and cook for 3 minutes. Open lid when the
hissing ceases. Mash lightly and set aside. Add rice flour and the blended coconut to
the grams. Add a quarter cup of water to jaggery and melt over a low flame. Strain to
remove scum. Heat and boil the milk. Lower the flame and thicken for 6-7 minutes,
stirring now and then. In another pan add the jaggery liquid, the rice and coconut paste
and the gram paste and stir well. Switch off the flame and keep aside for 10 minutes so it
cools a little. Now place over a low flame and add the milk and cardamom powder and
stir for a couple of minutes. Stir in the ghee and take off the flame.
Tasty Tip: Substitute ready-made coconut milk. Take care to cool before adding
coconut milk to the hot payasam as it may otherwise curdle. Generally no milk or coconut
milk is added to this dessert. I add for the extra wonderful flavour.

NAVARATHRI

NAVARATHRI
The festival of Navarathri is celebrated for nine days during the month of Purataasi
(September-October) or Aippasi (October-November), starting on the first day after the
new moon. It is a celebration of the female trinity of Saraswathi (Goddess of learning),
Lakshmi (Goddess of wealth and prosperity) and Durga (Goddess of strength and power).
The festival celebrates the end of the demons Chanda, Munda, Sumbha and Nisumbha
who were destroyed by various forms of Durga.
On the new moon day, beautiful dolls made of wood, ceramic, papier mache and other
materials, are arranged on steps inside the in the living room. This arrangement is called
Kolu. Kolams made from wet rice flour are drawn. It is a social occasion too. Friends and
relatives are invited during the nine days of Navarathri and offered thamboolam-kumkum,
betel leaves and nuts, turmeric, coconut, fruits. Ornamental accessories like mirrors, mini
combs and bindhis (red dots decorating foreheads of Hindu women) are also given as
takeaways. The sundal - healthy lentil salad is offered to the guests while they view the
doll display. The Lalitha Sahasranamam (1008 names of Durga) is read all the nine days of
the festival. Music is an integral part of this festival and all guests express their talents by
singing traditional, classical and light music. Each day a different lentil snack or sundal is
prepared and on the ninth day the nine gram salad - the nava dhanya sundal is traditionally
made. After sunset, an arathi a mixture of lime paste vermilion and turmeric powder
dissolved in wateris circled around the Goddess and emptied on to a kolam drawn on
the threshold of the home.
The nine days of Navarathri come to an end with Saraswathi puja when the deity is
installed on a pedestal and books and musical instruments that are symbols of learning the
fine arts and academics are placed before her and worshipped. On this day a feast is
prepared with fried coconut fudge, and black gram savoury doughnut. The tenth day is

celebrated as Vijayadasami. This was the day that Godess Durga rested after her epic
battle with the wicked Mahishasur. She honoured the weapons that helped her win and
succeed in her mission. The new learners, from toddlers to adventurers of the performing
arts are initiated into these arts on this day. Even the veterans of the arts go and learn
something new from their guru Vijaydasami day.
In the North Navrathri celebrates the victory of Lord Rama over the wicked Ravana. On
the tenth day Ram-Leela is celebrated and towering effigies of Ravana, his son Meghnath
and his brother Kumbhakarna are set ablaze with fire crackers with dancing and great
merriment. In Gujarat the nine days are Garba and Dandiya Raas time when the whole
community rejoices and joins in the dancing and merriment. On this day mixed rices also
known as chitranams are prepared.

Fried Coconut Fudge


sugian
3 cups

Idli Batter (Ganesh Chathurthi Recipe)

1 cup

Jaggery/Gur

3 cups

Coconut, grated

tsp

Cardamom Powder

1 tsp

Clarified Butter/Ghee

Oil

For Deep Frying

Add half a cup of water to jaggery and melt over a low flame. Strain to remove scum.
Return the jaggery syrup to the flame, add the grated coconut and cook on a medium
flame stirring continuously for 4 minutes. When the water evaporates lower flame,
stirring all the while. (Please refer to page 38 for Sweet Filling For Parcels). When it
leaves the sides of the pan and becomes a sticky mass, add the cardamom powder and
ghee. Mix well and take off the flame. Prepare small firm balls of the mixture. Dip
these balls in the idli batter and deep fry in oil on a low flame. With a slotted ladle or
spatula, turn gently until light golden on all sides. Remove from flame and place on a
plate spread with a kitchen paper towel.
Tasty Tip: If the batter is not to a very thick consistency add a tablespoon of rice batter,
mix well to thicken.

Dried White Peas Snack


velle patani sundal
2 cups

Dried White Peas

tsp

Mustard Seeds

tsp

Asafoetida Powder

10

Curry Leaves

tsp

Chilly Powder

cup

Coconut, grated

2 tsps

Lime Juice / Lemon Juice

1/3 tsp

Salt

1 tbsp

Oil

Soak the dried peas, preferably in boiling water, for 1 hour. Boil a cup of water and salt
in a deep pan. Steam the peas over a medium flame for about 15 minutes until cooked
but not mushy. Or, pressure cook for a whistle, lower flame and cook for 5 minutes.
When the pressure reduces completely open and set aside. Heat the oil and pop the
mustard. Add the asafoetida and stir. Add the white peas, chilly powder, required salt
and mix well. Toss in peeled and chopped raw mango, grated (optional), coconut, lime
juice and mix well. Stir in wet and crushed the curry leaves. Remove from flame.

Peanut Snack
verkadalai sundal
1 cups

Whole Peanuts

tsp

Salt

For The Seasoning:


tsp

Mustard Seeds

tsp

Turmeric Powder

tsp

Cayenne Pepper/Chilly Powder

10

Curry Leaves

2 tbsps

Coriander Leaves (optional)

tsp

Asafoetida Powder

1 tbsp

Oil

Soak 1 cups of dried peanuts in boiling water for 4 to 5 hours and steam with salt in 4
cups of water until soft. Or, pressure-cooker for a whistle lower flame and cook for 10
minutes. When the pressure reduces completely open and use. Heat the oil and pop the
mustard. Add the cooked peanuts, turmeric powder, chilly powder, asafoetida, and the
required salt. Stir for 2 minutes. Wet and crush the curry leaves and add. Switch off
the flame. Garnish with finely chopped coriander leaves.

Whole Green Gram Spicy Salad

muzhu payatham paruppu sundal


1 cup

Whole Green Gram/Whole Moong Dal

cup

Coconut, grated

tsp

Salt

2 tbsps

Oil

Roast An Powder:
2 tbsps

Coriander Seeds

Dried Red Chillies

1 tsp

Bengal Gram/Chana Dal

For Seasoning:
tsp

Mustard Seeds

tsp

Asafoetida

10

Curry Leaves

Soak the green gram, preferably in hot water, for 1 hour. Boil a cup of water and salt in
a deep pan. Steam the dal over a medium flame for about 15 minutes until cooked but
not mushy. Or, pressure cook for a whistle, lower flame and cook for 4 minutes. When
the pressure reduces completely remove lid and use. Heat the oil and pop the mustard
adding the asafoetida. Add the cooked gram with the water, blended spice, coconut,
required salt and stir to mix well. Add wet and crushed curry leaves and remove from
flame.
Tasty Tip: The 3 spice roasted blend can be made in a large quantity and can be used for
other sundal dishes. Peeled raw mango bits give an interesting flavor to the sundal.

Bengal Gram Snack


kadale paruppu sundal
2 cups

Bengal Gram/Chana Dal

tsp

Crushed Red Pepper/Chilly Flakes

1 tsp

Lime/Lemon Juice (optional)

cup

Coconut, grated

tsp

Salt

For The Seasoning:


tsp

Mustard Seeds

tsp

Asafoetida Powder

10

Curry Leaves

1 tbsp

Oil

Boil a cup of water and salt in a deep pan. Lower the flame and add the bengal gram
and simmer for about 15 minutes until parboiled but not mushy. Strain and set aside.
Heat the oil and pop the mustard. Add the asafoetida stir and add the gram, chilly flakes
and required salt. Take off the flame and mix in the lime juice, wet and crushed curry
leaves and grated coconut. Generally when salad dishes are prepared on religious days
lime is avoided and instead chopped raw mangoes are used as a substitute.

Green Gram Toss


payatham paruppu sundal

2 cups

Husked Split Green Gram/Husked Split Moong Dal

1 tsp

Lime/Lemon Juice

cup

Coconut, grated

tsp

Salt

For The Seasoning:


tsp

Mustard Seeds

3-4

Green Chillies, slit

2 piece

Fresh Ginger, peeled crushed

3 tbsps

Grated Coconut

tsp

Asafoetida Powder

10

Curry leaves

1 tbsps

Oil

Soak the green gram, preferably in hot water, for an hour. Boil a cup of water and salt
in a deep pan. Add the green gram and simmer it for about 10 minutes until cooked but
not mushy. Strain and set aside. Heat the oil and pop the mustard. Add the green
chillies, ginger, asafoetida and stir for a few seconds. Add the parboiled gram and stir for
a minute. Take off the flame and add wet and crushed curry leaves and grated coconut.

Sweet Black-Eyed Beans


karamani sundal
2 cups

Black-Eyed Beans

2 cups

Jaggery/Gur Powder

cup

Coconut, grated

tsp

Cardamom Powder

2 tbsps

Clarified Butter/Ghee

A pinch

Salt

Soak the black-eyed beans, preferably in hot water, for 20-30 minutes. Cook in salt
water for 10-15 minutes or until soft. Or, pressure-cook for a whistle and lower flame to
cook for 2 minutes. When the pressure reduces completely open and use. Add a quarter
cup of water to jaggery and melt over a low flame. Strain to remove scum. Add the
cardamom powder and grated coconut and stir for about 5 minutes. Add the cooked
black-eyed beans and stir continuously for about 10 minutes or until the whole dish gels
together. Add ghee and take off the flame. Serve cooled or warmed.

Dried Green Peas Salad


pache patani sundal
2 cups

Dried Green Peas

Medium Raw Mango, peeled, chopped fine

tsp

Mustard Seeds

tsp

Asafoetida Powder

10

Curry Leaves

tsp

Chilly Powder

cup

Coconut, grated

1/3 tsp

Salt

1 tbsp

Oil

Soak the dried peas, preferably in hot water, for 2 hours. Boil a cup of water and salt in
a deep pan. Steam the peas over a medium flame for about 15 minutes until cooked but
not mushy. Or, pressure cook for a whistle, lower flame and cook for 5 minutes. When
the pressure reduces completely strain and set aside. Heat the oil and pop the mustard.
Add the asafoetida. Add the white peas, chilly powder, required salt and mix well. Toss
in peeled and chopped raw mango and grated coconut. Stir in wet and crushed the curry
leaves. Remove from flame.

Field Beans Toss


moche kotta sundal
2 cups

Dried Field Beans Or, Fresh Field Beans

tsp

Crushed Red Pepper/Chilly Flakes

cup

Coconut, grated

tsp

Salt

For The Seasoning:


tsp

Mustard Seeds

tsp

Asafoetida Powder

12

Curry Leaves

1 tbsp

Oil

Boil 2 cups of water and salt in a deep pan. Add the field beans and simmer for about
20 minutes on a medium flame, until soft but not mushy. Or pressure cook for a whistle,
lower flame and cook for 3 minutes. (If you have the dried variety you need to soak it in
hot water for 2 hours and then cook them). When the pressure reduces completely strain
and set aside. Heat the oil and pop the mustard. Add the asafoetida, the field beans,
chilly flakes and required salt and stir. Add grated coconut, wet and crushed curry leaves.
Mix well and remove from flame. Garnish with raw mango bits if you like a tangy
flavour. This sundal can also be prepared with lima beans.

Nine Gram Salad


navadhaanya sundal
A special sundal prepared on the ninth day of Navarathri.
3 tbsps

Chick Peas/Garbanzo Beans

3 tbsps

Groundnuts

3 tbsps

Brown Chick Peas

3 tbsps

Dried White Peas

3 tbsps

Dried Yellow Peas

3 tbsps

Husked Split Green Gram/Husked Split Moong Dal

3 tbsps

Bengal Gram/Chana Dal

3 tbsps

Field Beans

3 tbsps

Black-Eyed Beans

Medium Raw Mango, peeled and chopped fine

cup

Coconut, grated

tsp

Chilly Powder

1/3 tbsp

Salt

For The Seasoning:


tsp

Mustard Seeds

tsp

Asafoetida Powder

10

Curry Leaves

1 tbsp

Oil

Soak all the dals in hot water White chick peas for 5 hours.
Groundnuts for 1 hour.
Brown chick peas, dried white peas and dried yellow peas together for 40 minutes.
Green gram, bengal gram, field beans, black-eyed beans together for 30 minutes.
Mix all the nine grams in a large pan. Cook over a medium flame for 20 minutes until
soft, but not mushy. Or, pressure cook for a whistle, lower flame and cook for 5 minutes.
Strain and set aside. Heat the oil, lower the flame and pop the mustard. Add the
asafoetida, dals, chilly powder and required salt. Stir in wet and crushed curry leaves and
mix well. Add the raw mango and grated coconut.

Dr Priya Selvaraj and Dr Kamala Selvarajs fabulous annual Golu. In their home its a true
celebration of God with priests chanting on the Devis! A proud Dr Priya posing before
their doll display.

Most of the marapatchi dolls are made of a wood that has intense medicinal value. Found
in the forests of Tirupathi the abode of Lord Venkateshwara, the creative carvings done on
a block of marapachi wood is minimalistic one that captures the mood and temperament of
the doll. Every south Indian girl cherishes her pair of marapachi bommai that is given to
her in her marriage. Handed down through generations it is kept on display during the
Navarathri festival. There is an interesting story that these dolls dressed as bride and
groom helps in reminding one on their marriage day as pictures of a wedding were nonexistent. Here the 3 generation hostesses in the NRN Iyer family posing proudly before
their Marapachi treasure!

DEEPAVALI or DIVALI

DEEPAVALI or DIVALI
Deepavali the festival of lights, is the most important Indian festival amongst the Hindus.
On the night of the fourteenth day before the new moon in the month of aippasi (OctoberNovember) this festival is celebrated in a grand manner. The festival marks the end of the
monsoon but there may be a spanner in the works thrown in by the weather Gods and it
could be a damp Deepavali! People celebrate the victory of Lord Krishna over
Narakasura, the powerful demon king who imprisoned and tortured thousands of people.
The legend says that before vanquishing the demon, the Lord asked Narakasura to ask for
a boon. Narakasura replied that he wanted people to rejoice and not to mourn his death.
They should celebrate the end of evil and wear new clothes and burst crackers with great
enthusiasm and joy. So Deepavali came to be celebrated to signify the triumph of good

over evil. The grand preparations begin a few days before. Deepavali means eating. Eating
brings on indigestion. So you need a remedy. In many families in South India Marundu or
Lehiyam is part of the early morning festivities of Deepavali. A little dollop of a black
lehiyam is first given to the family members to swallow immediately after the ritual oil
bath. Then the mouth is sweetened followed by a savoury and then the new clothes to be
worn are handed over. The house is cleaned and the tedious preparations of the
bhakshanams or munchies begins. Dishes like, badhaam halwa, kunja laadu, mixture
and thattai are prepared though each family have their own favourite dishes. New clothes
are stitched, crackers bought and plans for family get-togethers are made.
In the night before, the new clothes and firecrackers are placed on a wooden plank in front
of the family deities. Sesame oil is heated with pepper and jeera and the seeyakai is kept
ready for the ritual oil bath. Seeyakai is a natural astringent for hair enhancing. It clears
dandruff and being a natures conditioner for the hair, seekakai strengthens hair roots and
promotes luxuriant growth. Soaked and blended rice kolams, with borders of red oxide are
drawn at the entrance and all over the house. Mango leaf garlands are hung at doorways
and flowers are strung together to decorate homes. Before the crack of dawn on Deepavali
morning, the eldest lady in the family applies the tempered sesame oil three times on the
heads of all the family members. Then the family has the ritualistic oil bath and a small
lemon sized ball of Deepavali lehiyam is the first intake of food that morning. This
medicine is given to prevent indigestion that may occur because of the glut of fried stuff
and virundu saapadu or a feast. Excitement mounts as children enjoy bursting crackers all
day and night. Deepavali lehiyam is available in Grand Sweets and Suswaad in
Chennai. But this lehiyam can be prepared at home too. Newly-weds are invited to the
brides parental home. They celebrate their thalai deepavali (first deepavali after their
wedding) with presents from the brides family. The grooms family too join in the
celebrations that is followed by a sumptuous lunch with vadai, payasam, pachadi,
popadams and sweets.
Dishes prepared on this day:
Grandmas sweet fudge, saffron-almond fudge, sugar coated gram balls, munchy
medley, and savoury biscuits (In the Krishna Jayanthi Chapter).

Grandmas Sweet Fudge

deepavali lehiyam
This lehiyam or medicine is a digestive and is truly tasty. It is a mixture of herbs and
spices cooked in ghee and jaggery and eaten first thing in the morning for a few days
following the festival.
2 tsps

Peppercorn

2 tsps

Cumin Seeds/Jeera

2 tsps

Coriander Seeds

3 tbsps

Oregano/Omam/Ajwain/

10-12 sticks

Desavaram/KandaThipili (optional)

tsp

Nutmeg

200gms

Brown Sugar

50gms

Ghee

75gms

Honey

100 gms

Dry Ginger Or,

10 piece

Fresh Peeled Ginger

Smash all the dry and medicinal ingredients in a large mortar and pestle. Dissolve them
in hot water and soak all for 15 minutes. Grind into a soft paste in a blender. Add half a
cup of water and thoroughly mix up the paste and place in a heavy bottomed wok or pan.
Cook the mixture on a slow flame stirring all the time with a ladle to ensure it does not
form lumps. When the water is nearly evaporated add and stir the brown sugar into it.
Add spoonfuls of ghee and keep stirring. When the lehiyam comes to a ball and the ghee
is separated from it turn off the heat. Stir in the honey and store in an airtight container.
Take one spoon of lehiyam on Divali day after taking a bath and before you eat anything

else.
Tasty Tip: This lehiyam can also be made using readymade powders that are available
in many naatu marundhu shops around Chennai particaularly in Kutcheri Road. Mix the
powder with 2 times the water and cook in a heavy bottomed wok. Now add brown sugar
and clarified butter and stir until the paste comes together and the clarified butter is
separated. Naatu marundhu is usually referred to ancient grandmothers medicines or
recipes.

Saffron Almond Fudge


badham halwa
There is a fascinating relationship between an almond and saffron. It is as though one
cannot taste better without the other!
2 cups

Almonds

1 cups

Sugar

cup

Milk

A few

Strands Saffron

1 cup

Clarified Butter/Ghee

Soak the almonds in hot water for 30 minutes. Peel and blend into a coarse paste, using
very little milk and set aside. Or, soak the almonds in a little water and microwave for a
couple of minutes. Strain the water and peel. Prepare the saffron by mashing it in a
little hot milk until the milk turns a deep orange. In a deep non-stick saucepan, mix the
sugar and almond paste and stir over a medium fire for 5-7 minutes. Add the rest of the
milk and keep stirring until the mixture thickens and begins to leave the sides of the
saucepan. Now add the mashed saffron and freshly melted ghee. Stir for a minute and
remove from fire. Serve this fudge hot or cooled.

Sugar Coated Gram Balls


kunja laadu
This is an iconic of the Tirupathi laadu that is famous throughout the country as an
exceptional sweet offered to the Lord. Laadus known by their Sanskrit name as
laddukam are one of the few sweets that are mentioned in the Hindu epics of Ramayana
and Mahabharata. In its food aspects its one of the few dishes that is considered sattva if
you want to follow the path of moderation.
2 cups

Bengal Gram flour/Besan

3 cups

Sugar

2 tbsps

Cashewnuts, halved

tsp

Crushes Cardamom

Few

Strands of Saffron

1 tsp

Clarified Butter/Ghee

2 cups

Oil, for frying

Add 1 cups water to the chana dhal flour (besan) and mix well to make a thick batter of
dropping consistency. Heat the oil and drop a ladleful of batter through a slotted spoon
with rounded, pea-size holes. Fry until uniformly golden and crisp. Roast the
cashewnuts in ghee until golden. Smash the saffron in a little hot milk until the milk
turns a deep orange. In a deep saucepan, add a cup of water to the sugar and stir until it
becomes a syrup of one-string consistency. Take it between your thumb and forefinger;
stick both fingers and separate. When you find a thin string separating the fingers it is
ready for the fried gram to be added. Take off the flame. Add the saffron liquid and
cardamom. Set aside. Add these boondhis to the sugar syrup while the syrup is still hot.
Add the fried cashewnuts and cardamom powder and mix well. Grease your palms with
ghee and mould into firm golf-sized balls. Cool and store in an air-tight container.
Crush the cardamom with the skin and use. This is done with the Tirupathi ladoos. You
may use ghee instead of oil to fry the boondhis.

Munchy Medley
deepavali mixture
The mixture is an interesting snack as the ingredients and the various items that go into it
varies from family to family. The size and texture of the ingredients can also vary

according to the implements used to make the various shapes.


The Spice Powder:
8-10

Dried Red Chillies

4 piece

Asafoetida, Or,

2 tbsps

Asafoetida Powder

tsp

Salt

Take a teaspoon of oil in a shallow saucepan and fry the asafoetida block by pressing it
down until the whole bit turns white. Add the chillies and fry until a bright red. Powder
these spices together in a blender adding salt. Keep aside. Otherwise use 2 tablespoons
of chilli powder and add to the roasted hing and add salt. Use half a litre of oil to fry the
various ingredients for the mixture. Top up if it gets depleted as you fry the munchies.

First Snack
omapudi or sev
2 cups

Bengal Gram Flour/Besan

1 cup

Rice Flour

tsp

Asafoetida Powder

cup

Unsalted Butter, softened

1-1tsps

Salt

2-3 cups

Oil

Mix both flours adding asafoetida, and butter. Add a quarter cup of lukewarm water to
dissolve the salt. Keep stirring and gradually add the besan sufficient enough to make a
soft dough. Insert the metal disc like a sieve with small holes into a thenguzhal press. In
a deep saucepan or wok, heat the oil. Fill the press with enough dough so that the upper
part of the press sits comfortably. Hold the press over the hot oil and firmly press it down
and the dough will be squeezed out in long, thin noodle shapes. Make a circular motion
and drop it into the oil. A sizzling sound can be heard as the sev fries. When it ceases,
turn the round shaped mass of sev gently with a slotted ladle. Use the ladle to sprinkle oil
over the omapodi. (Keep a medium flame right through the cooking process). When light
golden in colour drain and place on a kitchen paper to absorb the excess oil. Fry all the
dough in batches and store in a large air tight container.

Second Snack
boondhi
2 cups

Bengal Gram Flour/Besan

cup

Rice Flour

tsp

Chilly Powder

tsp

Soda-Bicarb/Cooking Soda (optional)

tsp

Asafoetida Powder

1-1 tsps

Salt

2 cups

Oil for frying

Prepare a thick paste of dropping consistency with the besan and rice flours by adding a
cup of water with salt, asafoetida, cooking soda (optional) and chilly powder. Heat the
oil and keep on medium flame throughout. Use a slotted spoon with fine holes and hold
it close to the oil. Pour the batter into the ladle and shake it or gently tap it against the

pan. Or spread the batter with another flat spoon and let droplets fall into the oil.
Quickly stir the droplets or boondis and fry until golden in colour. Drain and place on a
kitchen tissue. Fry the batter in batches. You can mix the batter for the boondhi in the
used bowl after you have fried the sev. Saves washing up!

Third Snack
avul pori
4 cups

Beaten Rice/Thick Poha

Oil

For Deep Frying

In a deep pan/wok heat the oil and keep on medium flame throughout. Drop a cupful of
beaten rice and quickly stir it and ladle hot oil over it until it puffs up. The rice should be
crisp and light golden and very light in weight. Drain and fry batches until done. (You
can use a long handled deep sieve. Easy to drain the fried rice). Spread on kitchen
paper to absorb the excess oil.
For The Seasoning:
2 cups

Cashews/Almonds, halved

1 cup

Raisins

1 cup

Roasted Gram /Bhunna Chana

1 cup

Peanuts, with skin

1 tbsp

Mustard seeds

8-10

Dried Red Chillies

1 tbsp

Asafoetida Powder

1 tbsp

Clarified Butter

15

Curry Leaves

1 tbsp

Sesame Oil

In the ghee, fry the cashews, badams and peanuts until golden in colour. Add the curry
leaves and stir for ten seconds until they turn crisp. Fry the raisins in ghee for 10 seconds
until they puff up. Pop the mustard in the sesame oil and add the asafoetida powder.

Add the sev, boondi and fried aval/poha to other ingredients. Add the powdered spice
powder. Mix all the ingredients together and store in an airtight container. You may add
slightly sweetened diamonds/shankarpali for added texture. Some people add mullu
murukku bits as well! Use your creativity and stamp the mixture as your own concoction.

KARTHIGAI DEEPAM
Karthigai Deepam
Kaarthigai Deepam takes its name from the month (November-December) and star
kaarthigai on which this festival of lights occurs. Its a very important festival in the South.
It is celebrated over three days around the full moon day. Iyers and the Iyengars celebrate
the festival on different days.
To prove the supremacy amongst the trinity, Brahma and Vishnu take up the challenge of
locating the top of the head and the feet of Lord Shiva. They fail in the task and Shiva
appears as a divya jyothi (divine light) on the hill of Thiruvannamalai. The huge lamp that
is lit at sunset on a hill top is the famous abode of Ramana Maharishi. The highlighting of
this festival is known as the Annamalai Deepam.
Homes are cleaned and in the evening kolams are drawn in front of the houses and little
clay lamps are placed as decoration on it. Lamps also decorate homes after a ritual lighting
of all the lamps in the house and a deeparathanai inside the puja room. The lamps glow all
over the streets. Clay oil lamps are usually lit outside around the house and brass and
silver lamps are arranged inside homes.
On the third day, a lamp is compulsorily lit at the back of the house where the garbage bin
is kept and is called kuppai karthigai. The holistic approach of Hinduism to recognize
and acclaim every aspect of daily life in prayer and worship is demonstrated by this little
gesture.
Dishes prepared on this day:
Puffed rice-jaggery balls, coconut-lentils pancake and instant yoghurt spicy gravy.

Puffed Rice-Jaggery Balls


pori urundai
There are two varieties of puffed rice available during Karthigai-nellu pori and avul pori.
The avul pori gives a crispier texture. Puffed rice is available in the Indian grocery.
Prepare urundais with nellu pori using the same measurements.
10 cups

Puffed Rice

5 cups

Molasses/Jaggery/Gur Powder

cup

Coconut, chopped fine

tsp

Dried Ginger Powder

tsp

Cardamom Powder

1 tbsp

Clarified Butter/Ghee

Add 1 cups of water to jaggery and melt over a low flame. Strain to remove scum.
Return the syrup to the flame. Add ginger powder, cardamom powder and coconut and

allow to simmer. Stir continuously for 8-10 minutes until it thickens into a syrup.
Check the consistency of the syrup by dropping a tiny drop into half a cup of water. It
should not dissolve in water. You should be able to roll it into a tiny globule and when
you throw it back into the water. When it makes a tingling sound it is ready. Take off the
flame and quickly empty the puffed rice into the piping hot jaggery syrup. Mix
thoroughly and empty into a greased dish, wide enough to hold the entire mixture.
Grease your palms with a little ghee and whilst still hot mould the mixture firmly into
tennis-ball size rounds. Grease your palms afresh for each ball. Spread a kitchen paper
and arrange the balls on it. Cool and then store in an air-tight container to retain its
crispness.

Coconut-Lentils Pancake
thengai adai
Traditionally in a Tambram household adai is served with freshly made butter and
powdered jaggery on the saide. Serve with dhideer mor kuzhambu.
1 cup

Rice

cup

Red Gram/Thuvar Dal

cup

Husked Whole Black Gram/Husked Whole Urad Dal

Dried Red Chillies

tsp

Asafoetida Powder

1 cup

Coconut, grated

10

Curry Leaves

cup

Coriander Leaves, chopped fine

tsp

Salt

Oil

For Drizzling

Soak the rice and the lentils for about 30 minutes in hot water. Strain the water and
keep aside. Blend the rice and the 3 grams, red chillies, asafoetida and salt into a very
coarse batter. Add the grated coconut, curry leaves and coriander leaves to the batter.
Add a quarter cup of the strained water if the batter is too thick. Heat a non-stick
saucepan/wok or an iron griddle. Lightly grease with sesame or vegetable oil. Keep the
heat on medium throughout. Take a ladle of the batter and spread it on the skillet. Use
the bottom of the ladle to spread the batter working it thinly in a spiral motion. Alternate
between spreading and patting down the batter since the batter may stick to the bottom of
the ladle. Poke a hole in the center with the edge of the spatula and drizzle oil in it and
around the edges. When the underneath turns a nice golden in colour turn it over and
cook the other side for 30 seconds or until done.

Instant Yoghurt Spicy Gravy


dhideer mor kuzhambu
2 cups

Yoghurt, beaten with cup water

1 tbsp

Rice Flour

tsp

Turmeric Powder

tsp

Ginger Paste (optional)

Curry Leaves

tsp

Salt

For The Seasoning:


tsp

Mustard Seeds

tsp

Asafoetida Powder/Hing Powder

Dried Red Chilly, halved

tsp

Fenugreek Seeds

tsp

Salt

Stir in the flour, asafoetida, turmeric powder, ginger paste and salt to the yoghurt and
mix well. Heat the oil and pop the mustard. Stir in the red chilly for 5 seconds until it
turns deep red and crispy. Add the fenugreek to brown; add the green chilly and stir for 5
seconds. Mix all these ingredients to the yoghurt mixture and simmer over a medium
flame stirring for a minute. Wet, crush and add the curry leaves. When the gravy
thickens a little, remove from flame. Serve cooled as a side dish for the coconut-lentils
pancake.
Tasty Tip: Rice flour/gram flour is used as a thickening agent. Otherwise yoghurt tends
to curdle when heated.

THIRUVADHIRAI

THIRUVADHIRAI
This festival falls on Poornima (full moon day) in the month of Margazhi (DecemberJanuary). The festival commemorates the grace bestowed on Nandanar, a devotee by Lord
Shiva. This is the story of spiritual love and devotion of a poorshepherdwho made a long
journey by foot to get a glimpse of the Lord in his dancingform, Nataraja, at the
Chidambaram temple. Being an untouchable, he was not allowed to enter the temple
where the idol was placed. Standing outside the hugegates, Nandanar sang to Nandi, the
bull who was blocking the view and pleaded with him to move aside. Nandi was touched
by the devotion and moved aside and the ecstatic Nandanar could feast his eyes on
Nataraja.
The dishes offered to the deity that day is simple and yet tasty. It uses the seasonal
vegetables and rice and jaggery that are at hand in most homes.
Dishes prepared: jaggery rice crumble and vegetable mlange.

Jaggery-Rice Crumble
thiruvadhirai kali
2 cups

Rice

3 cups

Jaggery/Gur/ Or, Brown Sugar

2 tbsps

Cashewnuts

2 tbsps

Dried Raisins

cup

Coconut, grated

tsp

Cardamom Powder

6 tbsps

Clarified Butter/Ghee

Toast the rice on a medium flame for 10-12 minutes until deep golden in colour.
Coarsely powder it in a blender. Cook in 7 cups of water stirring occasionally to avoid
lumps. Or, pressure cook for a whistle. Keep aside. When the pressure reduces
completely open and use. Ensure to crumble the cooked rice when cooled. Quarter the
cashews and roast in a tablespoon of ghee until golden. Add the raisins for 10 seconds
until they puff up. Over a medium flame, heat a cup of water in a deep pan. Add the
jaggery to melt. Strain to remove scum. Return to the stove and add the steamed rice,
grated coconut and cashew stirring continuously until it becomes a soft crumble. Add the
cardamom powder and a tablespoon of ghee. Stir for a minute more until it mixes well.
Add the rest of the ghee, stir and garnish with the cashews and raisins.

Vegetable Mlange
thiruvadhirai kootu
1 tbsps

Tamarind Pulp

10 nos/ 50 g

Broad Beans,

piece/1 lb

Ash Gourd

piece/ kilo

Pumpkin

1 cup /400 g

Field Beans, shelled

1 large/50 g

Raw Banana

2 medium

Sweet Potato

3 medium

Carrots

1 large

Potato (optional)

4-6

Green Chillies, slit

tsp

Turmeric Powder

tsp

Asafoetida Powder

1 tsp

Sambhar Powder

cup

Coconut, grated

tsp

Salt

For The Seasoning:


tsp

Mustard Seeds

15

Curry Leaves

2 tbsps

Oil

Peel skins of ash gourd, pumpkin, sweet potato, potato, carrots, raw banana and dice
them into medium cubes. Pull off the string of the broad beans as you top and tail it.
Now chop them into two. Boil 2 cups of water adding salt in a deep pan. Over a
medium flame add vegetables, slit chillies and toss with a ladle until rich in colour. Toss
in the turmeric, asafoetida and sambhar powder. Close lid and cook for 6-7 minutes or
until the vegetables are soft but firm. Add the tamarind extract stir, and boil for 2 more
minutes. Keep aside. Heat the oil and pop the mustard seeds. Add and brown the grated
coconut by stirring it for 3 minutes. Add the curry leaves and stir for a minute more.
Finally add the vegetables and stir for 2 minutes until the gravy thickens. Ready made
sambhar powder is available in the Indian groceried. Bottle gourd or green squash can be

used instead of ash gourd. Readymade sambar powder is available in the Indian groceries.

PONGAL

PONGAL
The first day of the Tamizh month of Thai (January-February) signifies the start of the
harvest season with the Pongal festival. It marks the commencement of the Suns northern
course known as the Utharaayanam. The festival takes place at the time when the sun
enters the sign of Makaram or Capricorn, on the 13th of January. It is the only festival
based on the solar system in the Hindu calendar that fallson a fixed English date. All other
Hindu festivals follow the lunar calendar. The name of the festival is derived from the rice
pudding rice-lentil mlange or shakkarai pongal (prepared with freshly harvested rice,
milk and jaggery.) Pongal means something overflowing. It is a big harvest festival spread
over four days.
The first day Bhogi - is a day that marks the end of winter. It begins with an oil bath.
The house is thoroughly cleaned and all unwanted articles like old clothes, books, bits of
wood are discarded and burnt in a bonfire in the evening. This symbolises the destruction
of unwanted emotions and feelings in our lives. Doorways are painted with vermilion and
sandalwood paste, and colourful garlands of mangoleavesand flowers are hung. Then
preparations are made for the next days puja like cleaning the courtyard or open terrace
by washing and smearing it with cow-dung. Dishes prepared: poli and medhu vadai.
The second day Surya Pongal, is dedicated to the Sun God. In the rural areas, the festival
is celebrated in the verdant fields. Pretty kolams, like the chariot of the Sun God is drawn
on the hardened cow-dung surface, and the pongal is cooked in a new earthenware pot
called Pongapanai, on an open fire. blessings. Sugarcane, grains, vegetables and fruits are
also offered. On this day Annalaksmi or Annapurani, the Goddess of Plenty and
Dhaanyalakshmi, the Goddessof bountiful harvest is worshipped. venn pongal, shakkarai
pongal, and kootu are prepared.
The third day is called Mattu Pongal. This is the day when mixed rice preparations:
puliyodharai, maangai saadham, thengai saadham and thayir saadham are cooked. It
is a day for picnics on the banks of the river that brings water to the paddy lands.
Traditionally rasam is not cooked on the day of Kanu, as the food served that day are
picnic dishes and finger food. An interesting story related says that Lord Shiva
commanded his bull nandi to go to earth and tell his devotees to have an oil bath everyday
and eat food twice a week. Nandi mixed up the message and asked the people to have an
oil bath twice a week and eat everyday. An irate Shiva commanded nandi to remain on
earth and help man plough his fields so that food would be available everyday. The day is
commemorated to the cow who gives milk and helps the farmer on the fields, pulls carts
and its dung - dried - is used as fuel to cook. Cattle are bathed and its horns painted in
bright colours. Multi coloured beads, tingling bells, sheaves of corn, and flower garlands
are tied around the catttles necks. They are fed pongal and taken to the villange centre
where young men race each others cattle in a charged atmosphere of festivity and revelry.
Women and girls offered, coloured rice balls on fresh turmeric sappling leaves very early
in the morning to birds, praying for a long life for their brothers and the lasting bonding of
their families. Boys in turn give generous money to their sisters and cousins. The fourth
day is called Kannum Pongal and people visit family, temples and other entertainment
centres.

Brown Sugar Lentil Pancake


poli
For The Dough:
2 cups

Plain Flour

tsp

Turmeric Powder

cup

Clarified Butter/Ghee

Prepare dough with flour, 2 teaspoons of ghee, turmeric powder and 1/3 cup of water;
cover with a wet muslin cloth and set aside for 2 hours.
For The Filling:
1 cups

Bengal Gram/Chana Dal

2 cups

Jaggery

cup

Coconut, grated

tea

Cardamom Powder

Soak the Bengal gram in hot water for 10 minutes and cook until soft. Or, pressurecook with very little water for a whistle, lower flame and cook for 2-3 minutes. When
the pressure reduces completely, open and use. Cool and blend with the coconut into a
fine paste. Set aside. Add a cup of water to jaggery and melt over a low flame.

Strain to remove scum. Return the jaggery to the flame and simmer until it reaches a
one-thread consistency. Add the cooked gram paste and cardamom powder, stir till it
becomes a soft dough and set aside.
For The Pancakes:
Make lime-sized balls of both the dough and the filling. Oil your palms and take a ball
of dough and flatten it on the palm. Place a ball of filling in it and cover it completely
with the dough. Flatten and roll to about 1 in diameter. Place it gently on a greased
non-stick griddle over a low flame. Drizzle ghee deftly around the pancake. Turn over
so that both the sides are light golden. Serve hot.

Black Gram Doughnut


medhu vadai
2 cups

Husked Whole Black Gram/Husked Whole Urad Dal

4-5

Green Chillies

2 tbsps

Sago

10

Curry leaves

2 tbsps

Coriander Leaves

Oil

For Frying

tsp

Salt

Soak the sago in a cup of water hot water for 10 to 15 minutes. Soak the gram in hot
water for about 20 minutes. When the sago grows double in size squeeze out the water
fully and keep aside. Drain off all the water and blend the dhal along with the chillies
and salt into a fine thick batter. A blob of blended batter should float in water. Add the
sago to the batter. Add the chopped coriander leaves, curry leaves and mix well. Heat
oil in a deep saucepan/wok and maintain a medium heat throughout. Take a square piece

of plastic sheet or a banana leaf. Wet it with water, place in the palm and pat a ladle of
the batter. Flatten it. Make a hole in the centre of the dough and slip it gently off the foil
or a banana leaf into the hot oil. Prepare doughnuts of inch thickness. You can fry 3-4
vadais at a time. With a slotted ladle, turn them gently until golden in colour. Spread an
absorbent paper napkin in a dish and place the vadais on it.
Tasty Tip: These lentil doughnuts need less salt as the side dishes have sufficient salt to
compensate. Substitute a medium-sized boiled potato for a sago. Chop into small bits
and blend with the gram. Sago or potato helps to bind the batter to prepare better and
crispier vadais.

Mushy Rice-Lentil Mlange


ven pongal
1 cup

Rice

cup

Husked Split Green Gram/Husked Split Moong Dal

1 tsp

Peppercorns

tsp

Ginger Paste

tsp

Asafoetida Powder

2 tbsps

Cashewnuts, halved

Curry Leaves/

2 tbsps

Clarified Butter/Ghee

4 tbsps

Oil

tsp

Salt

Blend Into A Coarse Powder:


tsp

Peppercorn

2 tsps

Cumin Seeds

10

Curry leaves

Over a medium flame roast the moong dal in a pan for a minute or until the aroma is
released. Mix with the rice, wash them well and cook in 4 cups of water till it becomes a
mash. Or, pressure cook for a whistle. Lower flame and cook for 3 minutes. When the
pressure reduces completely, open and use. In a frying pan, heat a tablespoon of oil and
roast the peppercorns for seasoning, for a few seconds. Add ginger paste, asafoetida
powder, the powdered spices, cooked gram-rice and salt. Stir well scrapping the sides
and the bottom with a ladle for 3 minutes. If required, add cup of water so that the
pongal turns soft and mushy. In a small pan, heat teaspoon ghee and roast the cashew
until golden. Add to the pongal. Remove from fire and add the rest of the oil and ghee.
Wet, crush the curry leaves and add.

Sweet Rice-Lentil Mlange


shakkarai pongal
2 cups

Rice

cup

Husked Split Green Gram/Husked Split Moong Dal

2 cups

Jaggery/Gur Powder

1 cup

Cashewnuts

2 tbsps

Raisins

tsp

Cardamom Powder

7 tbsps

Clarified Butter/Ghee

Roast the moong dal in a pan for a few seconds until the aroma rises. Mix with the rice,
wash well and cook in 6 cups of water until very soft. Or, pressure cook for a whistle
lower flame and cook for 3 minutes. Halve the cashewnuts and roast in a tablespoon of
ghee until light golden. Now add the raisins and fry for a few seconds until they puff up.
Take off the flame and set aside. Add a cup of water to jaggery and melt over low
flame. Strain to remove scum. Return to the stove and add the cooked rice and dal,
stirring continuously as it turns into a fudge. Add the cardamom powder and remaining
ghee. Place in a serving dish and garnish with the roasted cashewnuts and raisins.

Rice Pudding
pal payasam
2 litres

Full Cream Milk / Half And Half

cup

Sugar

3 tbsps

Rice

2 tbsps

Clarified Butter/Ghee

Wash and wipe the rice with a dry cloth. Heat the ghee and stir the rice for a few
seconds. Add the milk and boil in a deep saucepan. Keep stirring over a medium flame
until it thickens to three-fourth the original quantity. Add the sugar and stir until it
dissolves.
Tasty Tip: This payasam does not require any extra flavouring like saffron, cardamom
powder, pistachio, cashew and almond slivers or condensed milk. However, they can be
added. You may also boil in a pressure cooker for 4-6 whistles to speed up the process.
Remember to place a milk saver or slotted spoon or plate in the milk to prevent
overflowing. Open the lid and continue to simmer in the cooker itself. You may add
almond slivers for an enhanced flavour.

Mixed Vegetable Curry


kootu
cup

Red Gram/Pigeon Peas/Thuvar Dal

1 tsps

Thick Tamarind Pulp

kilo

Ash Gourd/Chayote Squash, peeled and quartered

kilo

Pumpkin, peeled and quartered

A pinch

Cumin Powder (optional)

tsp

Salt

For The Paste:

1 tbsp

Coriander Seeds

1 tbsp

Bengal Gram

Dried Red Chillies

Curry Leaves

Small Piece Hing Or,

tsp

Hing Powder

1 cup

Coconut, grated

1 tsp

Oil

Roast all the dry ingredients over medium heat until they turn golden. Add the grated
coconut and stir for a minute. Blend into a fine paste adding tablespoon of water. Keep
aside.
For The Seasoning:
tsp

Mustard Seeds

tsp

Husked Split Black Gram/Husked


Split Urad Dal

tsp

Fenugreek Seeds

4 to 8

Curry Leaves

1 tsp

Oil

Cook the thuvar dal in 2 cups of water till it is mushy. Or, pressure cook for a whistle,
lower flame and cook for 3 minutes. Heat the oil and pop the mustard. Brown the black
gram, add the methi, stir for 3-4 seconds. Add the vegetables, tamarind pulp and salt
along with 1 cup of water. Cover and simmer over a medium flame for 3-5 minutes until
the vegetables are soft. Add the blended paste, cumin powder and some curry leaves.
Cook for a couple of minutes over a medium flame or until it thickens to gravy
consistency. Wet crush curry leaves and add.

Tamarind Rice
puliyodharai sadham
It is usually offered to the Gods and distributed to devotees in temples as prasadam or
blessed food.
2 cups

Rice

cup

Thick Tamarind Pulp

tsp

Turmeric Powder

tsp

Asafoetida Powder

cup

Roasted Peanuts, skinned (optional)

cup

Sesame Oil

2 tsps

Salt

For The Seasoning:


tsp

Mustard Seeds

tsp

Bengal Gram/Chana Dal

Dried Red Chillies, halved

15

Curry Leaves

Cook the rice in 5 cups of water. Each grain of the cooked rice should be separate. Set
aside to cool. Heat a tablespoon of oil, add the mustard to pop. Add the bengal gram,
stir for 10 seconds until it turns golden. Add the chillies and fry till it turns a bright red.
Add the peanuts and saut for 20 seconds. Add tamarind pulp, a cup of water, turmeric
powder, asafoetida powder and salt. Cover and simmer over a medium flame for 5-7
minutes. Open the lid and cook until it becomes a thick sauce. Add the remaining oil
and take it off the stove. This is called puli kaachal. Mix the sauce and rice well
without mashing it. wet, crush the curry leaves add and stir for 5 seconds. Keep the
tamarind rice for a couple of hours before serving. Add teaspoon of jaggery to balance
the hot and tangy flavour of the tamarind rice. A dash of fresh lime juice will make the
dish more exotic.

Green Mango Rice


mangai sadham
This green mango version is a popular Karnataka dish. It replaces the tanginess of the
lemon rice and has a very subtle flavour.
2 cups

Rice

large Green Mangoes

1 tbsp

Peanuts, roasted and skinned

2 tbsps

Clarified butter/Ghee

1 tsp

Salt

Blend Coarsely:
cup

Grated Green Mango peeled

1 tbsp

Roasted Peanuts, skinned

cup

Coconut, grated

Dried Red Chillies

tsp

Turmeric Powder

For The Seasoning:


tsp

Mustard Seeds

1 tsp

Black Gram

tsp

Cumin Seeds

tsp

Asafoetida Powder

10

Curry Leaves

2 tbsps

Oil

Cook the rice in 5 cups water until each grain is fluffy. Set aside to cool. Heat the oil
and pop the mustard and brown the gram. Add the cumin seed, and hing. Stir for 5
seconds. Stir in the remaining peanuts and the blended paste. Saut for a few minutes
over medium heat or until the liquid evaporates. Add the rest of the grated mango, ghee
and salt and stir for 30 seconds. Stir in the rice and mix well. Wet, crush the curry
leaves stir, and remove.

Coconut Rice
thengai sadham
2 cups

Rice

1 cup

Coconut, grated

2 tbsps

Cashewnuts, halved

tsp

Ginger Paste Or, chopped

1 tsp

Clarified Butter/Ghee

1 tsp

Salt

For The Seasoning:


tsp

Mustard Seeds

tsp

Husked Split Black Gram/Husked


Split Urad Dal

Dried Red Chillies, halved

tsp

Asafoetida /Hing Powder

12

Curry leaves

1 tsp

Coconut Oil/Cooking Oil

Cook the rice in 5 cups of water until each grain is fluffy. Set aside to cool. Fry the
cashews in ghee until golden and set aside. Heat the oil and pop the mustard. Put in
asafoetida powder. Add the black gram and the chillies and fry until golden. Add the
grated coconut and ginger paste and saut until the coconut becomes slightly brown. Add
the salt and take off the stove. Add the roasted cashews and gently mix with the rice.
Wet and crush the curry leaves and stir into the rice. Spread the rice in a wide shallow
plate to help mix the dish easily.

Seasoned Yoghurt Rice


thayir sadham

1 cup

Rice

2 cups

Yoghurt

cup

Milk

2 tbsps

Coriander Leaves (optional)

tsp

Salt

For The Seasoning:


tsp

Mustard Seeds

A pinch

Asafoetida Powder

Green Chilly, chopped fine

Few

Ripe Pomegranates (optional)

1 piece

Ginger, chopped

1 tsp

Oil

Cook the rice with 3 cups of water until it becomes mushy. Using a ladle mash the
cooked rice while still hot. Stir in the milk gently. Ensure there are no lumps. Set aside to
cool. Heat the oil and pop the mustard; add asafoetida, green chilly and ginger stirring
for 2 seconds. Take off the stove and add to the rice. Add the yoghurt and salt and mix
well. Transfer into a serving dish and garnish with pomegranate seeds and freshly
chopped coriander leaves. Ensure that the dish is not strongly salty and use fresh
yoghurt. The milk cuts the sourness. You can garnish with green grapes, grated carrots
and cucumber.

MAHASHIVARATHRI

MAHASHIVARATHRI
This is the great day of Shiva - Mahashivarathri. It is celebrated in the month of Maasi
(February-March) on the day before the new moon of the month. On this night Shiva
performed the great cosmic Tandava dance. The dancing form of Nataraja signifies
primordial creation, preservation, and destruction. A story is told from the Skanda Purana.
A hunter searched in vain for prey on the 14th day after the full moon in the month of
Maasi (March-April). By nightfall he was tired and hungry. To protect himself from the
wild animals he climbed a vilva tree and waited for dawn. He plucked the leaves of the
tree and threw them down unwittingly onto a Shiva lingam that was at the foot of the tree.
Next morning he went home. After his death he gained salvation through Shiva because he
had involuntarily performed prayers to him. He had fasted, spent a sleepless night and
thrown Shivas favourite vilva leaves to the Shiva lingam. Even today worshippers of
Shiva make garlands of vilva leaves as an offering. The popular Bilvashtakam extols the
virtues of the vilva leaf and Shivas love for it. The tree has been held sacred for many
millenia and offerings made to Shiva are incomplete without the of vilva leaves. There are
many interpretations to these leaves. The trifoliate leaves or tripatra are believed to
represent the various trinities - creation, preservation and destruction. It is also referred to
the three gunas of satva, rajas and tamas. Or the three words that make up AUM. Last of
all the leaves are considered to indicate the Lords three eyes or, the trishul, his
emblematic weapon.
On this day, a puja to Lord Shiva is performed and people fast the whole day and eat only
a light snack for dinner. This is more a religious observance than a festival. In the night a
puja is performed during the four jaamams (quarters of the night). Shiva is worshipped in
each succeeding jaamam with the combinations of lotus flowers and ven pongal or mushy
rice as prasadam; thulasi leaves (holy basil) and vilvam leaves and finally neelothpalam

(blue lotus) and maha neiveidhiyam (cooked rice and thuvar dal with a dollop of ghee). A
popular dish prepared on this day is vella shakkaravalli kizhangu that is prepared with
sweet potatoes.

Sweet Potato Syrup


vella chakara valli kizhangu
1

Large Sweet Potato, boiled, peeled and chopped

1 cup

Jaggery/Brown Sugar/Gur

tsp

Cardamom Powder

1 tsp

Ghee

Melt jaggery in a cup of hot water and strain to remove scum. Place back and stir over
medium fire for 5 minutes until it reaches a one-string consistency. Chop the sweet
potato into thin semi-circular pieces and add to the jaggery. Stir for 2 minutes with the
cardamom powder. Add the ghee, remove from fire and serve.

KARADAI NOMBU

KARADAI NOMBU
Kaaradai Nombu also known as Savithri Nombu is celebrated in the month of Maasi
(February-March). Seven women are venerated as ideals in Hindu mythology Sita,
Parvati, Mandodhari, Tara, Ahalya, Draupadi and Savithri. This festival celebrates the
courage and intelligence of Sathi Savithri who argures with Yama, The Lord of Death, and
brought back to life her husband Sathyavan. Women fast until the appropriate time arrives,
prescribed by the time when the two months meet, and chant prayers for the longevity and
prosperity of their husbands. The sweet and savoury doughnut shaped adais vella adai
and uppu adai with a dollop of butter is served as prasadham. A piece of whole fresh
turmeric or jasmine flower is tied to a yellow thread and worn round the neck of girls and
the sumangalis / married women of the house. The puja room is wiped clean and kolams
with rice flour are drawn in single lines with odd-numbered dots. Fresh plantain leaves are
placed on the kolams and the adais are served with a dollop of butter.
Significant enough, this festival allows the womes to eat ahead of the men folk who are
traditionally served first on all other occasions.
Dishes prepared are: sweet rice doughnuts, savoury rice doughnuts.

Sweet Rice Doughnuts


vella adai
2 cups

Rice

2 tbsps

Black-Eyed Beans

2 tbsps

Coconut, chopped finely

2 cups

Molasses/Jaggery/Gur, powdered

tsp

Cardamom Powder

1 tbsp

Clarified Butter

1 large

Banana Leaves, cut into 3 squares

Soak the beans, preferably in hot water, for 20-30 minutes. Heat a pan and cook with a
pinch of salt for 10-15 minutes or until soft. Or, pressure-cook for one whistle. Strain and
set aside. Dry roast the rice for 8-10 minutes on a medium flame until light golden in
colour. Blend into a fine powder and set aside. Add 5 cups of water and cook the rice

flour. Boil a cup of water and melt the jaggery. Strain to remove scum. Return to the
flame and add the cooked beans, chopped coconut, cardamom powder, and cooked rice
and stir over a low flame for 8-10 minutes. Take off the flame at this stage and mix well
to avoid lumps. Return the mixture and cook for 8-10 minutes or until it becomes a thick
mass and starts sticking to the ladle. Take off the flame. Take lemon-sized balls and pat
them on your palm into 1 thick patties and make a hole in the centre. Arrange on
banana leaves and steam in idli-moulds for about 10-15 minutes. Serve with a dollop of
unsalted butter on the side.
Timely Tip: Use a steamer for making these adais. Substitute foil paper for banana
leaves. Bengal gram can be substituted for black-eyed beans.

Savoury Rice Doughnuts


uppu adai
2 cups

Rice, coarsely blended

1 tbsp

Black-Eyed Beans

2 tbsps

Coconut, chopped finely

tsp

Salt

1 large

Banana Leaves, cut into 3 squares

For The Seasoning:


tsp

Mustard Seeds

4-5

Green Chillies, chopped fine

tsp

Asafoetida Powder

10

Curry Leaves

1 tsps

Oil

Soak the beans, preferably in hot water, for 20-30 minutes. Heat a pan and cook in salt
water for 10-15 minutes. Or, pressure-cook for a whistle. Keep aside. In a deep pan,
heat the oil and pop the mustard. Saut the green chillies for a few seconds. Add the
coconut, asafoetida, curry leaves, salt and 6 cups of water. Bring to a boil, lower the
flame and add the coarsely blended rice, stirring well to avoid lumps. Cover with a lid
and simmer over a medium heat for 15 minutes, stirring frequently until the rice is cooked
and soft. Add the cooked beans and stir until it turns into a well blended dough. Take
off the flame. Prepare lemon-sized balls and pat them on your palm into 1 thick
patties making a hole in the centre. Arrange them on banana leaves and steam in idlimoulds for about 10-15 minute. Serve with a dollop of unsalted butter on the side.

Clarified Butter/Ghee
neiy
Ghee is a traditional medium for frying food. Preparing a fabulous tasting ghee is an art.
Essentially ghee/clarified butter is cooked a bit longer until the clarified butter is golden
and the milk solids at the bottom are toasted (but not burnt). People with dairy sensitivities
find ghee easy to digest as it is actually a butter fat without the lactose. It is served as a
topping for white rice and gravy in a South Indian menu. In a brahmin home ghee is never
store bought. Ghee prepared at home with unsalted butter is wholesome and delicious.
Unlike other oils, ghee will set into a dark honey coloured semi-solid as it cools,
especially so in a cold climate. It is important to note that if removed when still yellow, the
taste is not the best and does not smell good for long. Melt small quantities of the ghee to
serve whenever required. The black residue can be turned into a tasty snack by mixing
with a tablespoon of wheat flour and a teaspoon of brown sugar.
Place 500 grams of unsalted butter in a heavy-bottomed saucepan over a moderate heat.
When it starts melting and comes to a boil, lower the heat and stir to speeden the melting
process. When fully melted it starts to bubble; lower the flame a little. Ensure its a
steady bubble as the butter can jump out of the pan or spray on the stove top. Skim the
froth occasionally with a ladle from the top. Continue for another 15-18 minutes until the
milk protein separates and you find that there is a layer on the top and dark bits on the
bottom of the pan. When it is a dark honey colour quickly remove from the flame and
cool it for 15 minutes. Carefully strain through a fine mesh strainer or through a cheese
cloth ensuring the black residue stays in the strainer. Store in room temperature in a
mason jar or a glass container with a firm lid.

A Glossary of Native Vegetables And Ingredients


Asafoetida/Hing is used commonly in South India and Gujarat. Known as perungaayam
in Tamil cures indigestion when added in beaten yoghurt with a pinch of salt and a dash of
lemon juice. It is a great substitute for garlic.
Black Gram known as ulutham paruppu in Tamil is used in the husked, split form in
South India. The husked and whole is used as a batter to make South Indian
pancakes/dosais whilst the husked and split is browned and used in gravy and stir-fry
dishes.
Black-Eyed Beans known as karamani is used fresh or dried in vegetarian dishes. Used to
prepare ollan a Kerala dish and also to make a sweet snack with jaggery for Navarathri.
Beaten Rice/Poha or avul in Tamil can be turned into a spicy snack and or, into a
wonderful dessert with milk and sugar.
Bengal Gram/Chana Dal - kadalai paruppu in Tamil is an important ingredient in the
Indian cuisine. It is used in gravies and or, with jaggery to turn out tasty desserts. The
flour is commonly used as a thickening agent for most gravies.
Clarified Butter/Ghee has a divine flavour. Tastes best when prepared at home. It is used
in gravies, snacks and desserts. A dollop of ghee mixed in steaming rice had with a
vegetable gravy dish completes a great South Indian meal.
Coconut/Nariyal known as thengai in Tamil Nadu is widely grown in the South. The hard
outer shell is broken and the flesh inside is scooped with a grater. Deliciously sweet and
crunchy it is used in chutneys, as a garnish, and blended with spices for kuzhambus.
Coriander Seeds/Dhania is an essential ingredient in the sambhar powder. Roasted and
coarsely blended it is used as a flavourful spice for shallow fried vegetables and curries.
Fenugreek Seeds/Methi is strong spice that leaves a bitter taste. It has strong medicinal
properties and is commonly used in Tamil cooking.
Field Beans known as mochai kottai iin tamil used quite commonly in Tamil cooking is
prepared with vegetables to make great dishes. It is also used to make a great sundal - a
healthy lentil salad.
Sesame Seeds/Til - black and white has a nutty flavour. South Indians prepare yellu
urundai/sesame brittles using jaggery.
Tamarind/Imli is also known as the Indian date is crescent-shaped, brown and has a thin
brittle shell. Its now available in 3 forms - pulp, concentrate and sauce. The pulp from the
tamarind is used for its sour and fruity aroma.
Turmeric/Haldi is one of the most versatile of spices. A curative and cleansing agent it
gives colour and flavour to Indian food. Ensure to use it sparingly as it can give a bitter
flavour to the dish.
Ginger/Adrak is an underground stem. Used fresh or dried it has great medicinal
properties and is popularly known as Maha Aushadhi (the great medicine in) Sanskrit.
Jaggery/Gur is a coarse dark unrefined sugar made from sugar molasses. It comes in a

solid form though you get a powdered one these days. It is commonly used in desserts
instead of refined sugar.
Mustard Seeds or Rai (brown) is a very essential part of South Indian cooking. They are
popped in oil to bring out the nutty flavour.
Red Chillies or Sookha Mirch - dried - is an indispensable part of the brahmin cuisine.
Red Gram also known as pigeon peas is pale yellow to gold in colour. Its used husked
and split in the Indian cuisine.

From top left: Pigeon Peas/Thuvar Dal, Bengal Gram/Chana Dal, Whole Husked Black
Gram/Husked Whole Thuvar Dal. From bottom left: Brown Mustard/Rai, Fenugreek
Seeds/Methi, Dried Red Chillies Sookha Mirch (Tamil Nadu variety).
Depicted below: The nine lentils to prepare sundals for Navarathri. Even today guests
look forward to home made sundals when invited for golus at homes. Sundals are protein
rich and is very light in the tummy. They are one of the most healthy snacks in the Indian
cuisine. We need to seriously go back to the basics instead of constantly talking about
muesli, avocados, pastas and the usage of olive oil. India and Hinduism has its roots from
ancient times where ayurveda and yoga is is a way of life, where sesame oil and coconut
oil is used extensively.

I warmly acknowledge my friends Janaki Vaidyanathan, Leelu Natarajan, and Padmini


Natarajan for their contribution to this valuable addition of my book; Jana as Janaki is
fondly called, for putting down her knowledge in paper, Leelu for insisting on keeping a
dictionary for a transliteration and Padmini in helping with this beautiful piece of

information which to me sounds like a eulogy. To each one of them I owe a lot. Do go
through these pages and enjoy the knowledge of God, food and energy. Truly they are
interlinked.

FOOD FOR THE GODS


Food is worship. Food is sustenance and incredible energy.
When we think of the best moments in our life, it is associated with foodcelebrations,
festivals, family and friends meetings, school and college days.
Many temples are associated automatically with a particular dish. Take Tirupati laddu or
ambalapuzha payasam of Kerala; pazhani panchamrutham with the five ingredients Samba Rice seasoned with cumin and pepper and the vegetable Kotsu of the
Chidambaram Nataraja temple; the langar of puri and potatoes and the ghee soaked sweet
prashad in the Amritsar Golden Temple; Mathura ka Petta - the list is endless. The
specialities of each religious place carries with it devotion, thanksgiving and faith that
gives spiritual, mental and physical energy to the troubled soul.
Prasadam is the offering of special dishes in temples to the Gods. The ritual of offering
cooked food is also performed in homes to the divine each day and special dishes on
festivals days before a meal is eaten.
The special food offered as prasadam is made from ingredients that are stocked food items
available throughout the year. The seasonal harvest produce is also used as it comes in to
use for specific festivals and holy days. The food value, the vitamins obtained from the
plants and crops are a subtle factor of the dish that is cooked. The talents of the cook, the
loving nature in which it is cooked and the gifts of nature come together to create dishes
that are a wholesome fare in a splendid spectrum of dishes.
The most common ingredient used in all temples is rice which is the basis of most of our
cooking. In all Siva temples, during the mid-day prayers between 10 am and 12-30 pm,
cooked rice is offered as neivedhyam. The offering to the Divine is made and served with
purity, reverence and faith combining the three states of body, material world and the soul.

In the month of aipasi (October 15-November 15), on the full moon day, Pournami, the
deity that is most often in the form of a lingam is offered an abhishekam or ablution of
cooked rice. The different dishes reflect the basic food chain that is an important support
system of good health.

In Tamil Nadu the presiding deity, Sri Sokkanathar, also known as Sundareswarar, the
consort of the reigning deity Meenakshi of Madurai is offered brinjal rice as
prasadam.
At Avudayar Kovil, near Trichi, boiled rice, bitter gourd and greens are offered to the
God for the midday prayers.
At Bhavani near Pudhukottai, at the Sangameswarar Temple, the presiding deity
Jawahareswarar Moorthy is offered pepper rasam and a variety of greens called arai
keerai /amaranth as prasadam. These dishes have medicinal properties and are served
to convalescent patients.
Katra, in the Himalayan range, is the base camp for visiting the famous shrine of
Mata Vaishno Devi. All the three devisKali, Saraswathi and Lakshmi - are housed
together. In this temple, the rice is put into a pot, tied up and lowered into a pond that
contains hot springs. The rice gets cooked and is then distributed.
The festivals in a calendar year occur according to the Tamizh/Tamil months detailed in
the panchankam. Again this is related to the season and the history or mythology
associated with the celebration.
ChitraiApril-May
Tamizh New Years Day/Vishu Kani is the first day of the annual solar calendar. It is
celebrated as Vishu Kani in Kerala. Ugadi is the Telugu New Years Day that is linked to
the new moon. All the temples have special prayers performed along with the reading of
the almanac, the Panchankam. Shiva temples have chakkarai pongal as their offering.
In Kerala, in the Aiyappan and Guruvayoor temples, fresh fruits, vegetables, gold, silver,
monetary coins are arranged in front of the deity and viewed first thing in the morning.
This is done in homes as well. paal payasam, chakkai pradaman and appam are the sweet
dishes offered as prasadam.
Chitra Pournami is the full Moon day and a day of fasting. The day is dedicated to
Chitragupta, the official record-keeper of the good and bad deeds of human beings on
earth. He works as Lord Yamas assistant.
Another story is associated with Lord Indra, the king of Gods who stops listening to his
Guru Brihaspati. He commits many sins and is redeemed by a Siva lingam. A devendra
puja is performed in the Madurai Meenakshi temple and a special rice offering is made to
Chitragupta.
This day is also an important festival for Muruga and various kaavadismilk, rose water
kaavadi and flower bedecked kaavadis are carried. The kaavadi is slung across the
shoulder with a wooden stick with two baskets balanced at each end containing rice, milk
or other articles that the devotee has vowed to offer the Lord. Many even beg (as a vow)
for the items to fill up the basket and finally offer it to Karthikeya.
VaikasiMay-June
The day when Visakam, the star of the Lord Muruga, occurs in this month is a very special
one to all his devotees. In all the six important abodes of Lord Muruga, Aaru padai veedu
and in other Muruga temples like Kundrathur, Mayilam, Vayalur - special offerings are
made on Vaikasi Visagam.

The main offering to Muruga is honey, fruits, panchamirtham, (the mixture of bananas,
honey, sugar, ghee and grapes) andThinai Maavu, a dish made out of millet. These dishes
are healthy with the wonderful qualities of honey, fresh fruits and fibre.
AaniJune-July
Aani thirumanjanam is celebrated on the day when the star Uthiram occurs in the month of
Aani and devotees observe a fast. In Chidambaram, the Utsavamurthy of Lord Nataraja,
along with the goddess Sivakami is brought in a procession for darshan to devotees
gathered around the temple who pull the thick rope called vedam of the beautifully
decorated chariot (ratham). Scriptures say it was on Ani Uthiram, under a kurundai tree,
that the Lord offered upadesam or knowledge to Sage Manikkavachakar. Legends have it
that as everyone watched the abhishekam of the Lord, the sage merged with the Lord as a
brilliant flame. Lord Nataraja is offered a neivedhyam of Samba Saadam, a rice dish
garnished with ground roasted pepper and cumin seeds.

The special offerings that day are betel leaves, fruits and payatham paruppu (green gram)
payasam. In Vaishanavite temples, the celebrations are called Aani Jeshtaabhishekam.
At Srirangam temple, during aani thirumanjanam, the Thirupaavadai Thaligai is made and
offered to the Gods. This offering is supposed to atone for any mistakes in the daily
offerings to the Gods. The food varieties offered are ice, raw banana stir fry, appam, dosai
made with coconut and ghee, thiruvaranai similar to akkaara vadaisal, thenkuzhal and
adhirasam. The three fruits, essentially available in every rural home backyard, jackfruit,
banana, and mango are also offered by devotees as part of this ritual. In the night, milk
mixed with saffron is offered as prasadam and then distributed.

AadiJuly-August
The first day of the month of aadi is celebrated in many families as Aadi pirappu. For
newly married couples this day is very important and is known as aadipaal.
In the entire month of aadi, Sundays, Tuesdays and Fridays are celebrated in a big way at
all Devi temples and Mariamman temples. In homes, on Fridays, Suhasini Puja is
performed and married women are invited for a feast and honoured with flowers, betel
leaves, supari, turmeric and vermilion.
The special prasadam that is offered in homes and temples is sakkarai pongal, vadai and
lemon rice. In Mariamman temples, the prasadam is koozh (gruel) and Padinettam
Perukku is celebrated on the 18th day of Aadi, in the towns where the Cauvery River
flows; in places like Kulithalai, Musiri, Perugamani, Sirugamani, Thiruchi, Kumbakonam,
Mayiladuthurai. People go to the banks of the river and do puja with vermilion, turmeric
and flowers. This is a thanksgiving to the river and the waters are supposed to be in spate
on that day. The specialities of this day are finger food varieties of prepared rice dishes,
Chitraannam or mixed rice as women and children picnic in gay abandon on the banks of
the river.
The temples which celebrate this Aadi Perukku in a special way are Tiruchi
Maathrubhootheswarar temple, Kadambavaneswarar temple, Kumbakonam Kasi
Viswanathar temple, Thiruserai Saranathaperumal temple and Mukkombu Kodumudi
Nathar temple. The neivedhyam at all these temples are varieties of rice dishes.
In homes too mixed rice dishes are made with a sweet payasam made with vellam or
jaggery.
AavaniAugust-September
Varalakshmi Viradham can occur on poornima or full moon day in Aadi or Aavani. The
prasadam made in homes is very elaborate; in temples that celebrate this puja, the main
offering is the chakkarai pongal.
Thiruvonam, the star of Lord Vishnu, is very auspicious in this month. All Perumal
temples are decorated with a lot of devotion and an air of festivity prevails. The important
temples are Oppiliyappan temple and Thiruneermalai.

The neivedhyam is chakkarai pongal. The special kalkandu pongal is also made with rice,
sugar candy bits and milk.

The star Moolam is a special day at Madurai Meenakshi temple. A story related goes thus:
in an unprecedented floods on the Vaigai River an old lady, a devotee of Lord Siva, was
working as a labourer to build the banks around the river. On this day Lord Sundareswarar
worked as a labourer carrying baskets of sand to relieve her of her strain and stress. All
that he demanded as payment was Puttu (steamed millet dough) to eat. At this temple and
in homes, puttu is made and distributed as prasadam.
Gokulashtami, the birthday of Lord Krishna is celebrated on the eighth day (ashtami
thithi) after Poornami by the Shaivites. Sri Jayanthi, on the day of the star rohini is
celebrated by the Vaishnavites. This festival is celebrated with great pomp and many
varieties of dishes - North Indian and South Indian are prepared.
The offerings are basically Avul (beaten rice), milk, curds and butter. In Perumal temples,
fried snacks like murukku, thenkuzhal, mullu thenkuzhal, athirasam and appam are made.
At the Varadaraja Perumal temple in Kancheepuram, idli and ven pongal is the daily
neivedhyam.
At Shri Nathji Temple Nathwara in Rajasthan, Lord Krishna reigns. It is believed that the
Prasad to be offered in this temple was written down at least 500 years ago. Badam, pista
and saffron mixed wheat dahlia, laddus and sweet puris are the daily offerings, along with
Kadi or buttermilk curry. In North India, for Krishna Jayanthi, puri, laddu and sweets are
offered.

PuratasiSeptember-October

Navarathri is the most important festival of this month when Durga, Lakshmi and
Saraswathi are worshipped. In temples on the 10th day, Vijayadasami, is celebrated as the
day of victory and the arrows shot by Devi are simulated at some temples. A few temples
also have the decoration of dolls on steps called kolu.
In all Siva temples, there is special aradhana for the Devi. Some important temples are
Kanchi Kamakshi temple, Thirumiyachur Lalithambika temple, Madurai Meenakshi
temple, Chennai Mylapore Kapaleeswarar temple and Koothanur Saraswathi temple. The
Mysore Chamundeswari temple is famous for the Dussera festival and the Vijayadasami
celebrations are truly a grand spectacle with the Maharaja riding an elephant amidst a
huge procession.
Neivedhyam is usually chakkarai pongal, vadai and sundals of different grains and
legumes are made each day. The rice sweet puttu is especially made on Navaratri Friday.
Puratasi Saturdays are very special for people who have Tirupathi Venkateswara Balaji
as their family deity kula deivam. Samaradhanai, is the ritual meal served to priests and
family after the puja to the Lord is performed. Sesame Rice is a very important offering
that is specially distributed to Brahmacharis or unmarried boys. At Perumal temples and
Anjaneyar temples these four Saturdays are important. Koviladi Appakudathan temple,
Thiruneermalai temple, Naamakkal and Sucheendram Anjaneyar temples celebrate these
days with great devotion.
Neivedhyam constitutes of ellu saadam (sesame rice), vadai, appam and sakkarai pongal.
The Sesame Rice is also served as prasadam at the Saneeswarar temple at Thirunallaar and
Thirukollikaadu, near Thiruvaaroor.
AipasiOctober-November
The most important festival of all Hindus is Deepavali, or Diwali celebrated all over the
world with great grandeur. In the North, it is celebrated as Lakshmi puja. In Kasi
Annapurani temple this festival is celebrated spectacularly.
On Diwali day, the offerings are plenty with an exotic variety of sweets and savouries, like
laddus, jangiri, barfis and pedas. In Tirupathi temple, laddus are the prasadam as usual.
KaarthigaiNovember-December
The Kaarthigai Deepam is a festival of lights. In Tamilnadu, Kaarthigai Poornima is
celebrated by lighting up homes and temples with earthen lamps. In fact the whole month
is celebrated with little lamps lit at sunset with sesame oil and cotton wicks.
In Thiruvannamalai the ceremonial lamp is lit on top of the hill that is a great sight to see.
In Kancheepuram, Deepavaliprakaasa Perumal is worshipped specially on this day.
Neivedhyam is puffed rice and jaggery balls, adai and neiy appam.
MaargazhiDecember-January
This month is dedicated to spiritual activities and no weddings or social events take place.
Lord Krishna says in the Bhagavath Gita, in which he lists the best of everything where he
resides - he is Margazhi among the 12 months. No wonder the whole month is dedicated
to the divine. This is celebrated with great aplomb in all Krishna temples in the South.

Brahma Muhurtham is the time between 4.00 am to 6.00 am. It is considered to be a good
time to do puja and to practice singing, music, studying and practice yoga.
Both Vaishnavas and Saivas of Hinduism have special rituals based on religious texts and
saints who are associated with this period.
In Kerala, it is known as Swarga Vasal Ekadashi. It is usually celebrated in the early hours
of the tenth day of the Adhyayana Utsavam. Symbolically, the Swargavasal - the doors to
the heavens are opened in all temples and throngs of people wait in the early hours of the
morning to enter the gates and participate in the procession when the ruling deity of each
temple is carried around. Ven pongal and sakkarai pongal are served hot to devotees who
have woken up in the early hours to join the procession.
Like all ekadasi days, devotees fast on this day. They keep awake the whole night and
spend the hours in meditation, prayers and singing hari kirtanam. Rice is not eaten on
ekadasi days. The belief is that the demon Muran finds refuge in the rice eaten on ekadasi.
In Srivilliputhur, the home of the saint Andal, her compositions of Thiruppaavai,
consisting of 30 verses is performed. The presiding deities, Andal and Rengamannar, are
offered vegetables and sugarcane.
On the last day of maargazhi is Bhogi pandigai when all old clothes, rubbish and
unwanted stuff in homes is burnt off and the auspicious month of thai is welcomed. In
homes poli, vadai and payasam are made.

ThaiJanuary-February
Pongal is the most important festival in a calendar year along with Deepavali for South
Indians. It is the day when farmers celebrate a good harvest. In a rare combination of
worldly affairs, spirituality and society - it is a day in which Surya the Sun God is
propitiated. Both ven pongal and chakarai pongal are cooked in every home and temple
and in the fields in new earthenware pots.
The next day is Maattu Pongal and the cattle that work on the fields are worshipped. They
are washed and their horns are painted and decorated with colourful shawls and lovely
ornaments. In Tamil Brahmin households, kanu is celebrated and crows and sparrows are

fed food on turmeric leaves as a ritual, very early in the morning. Mixed rice dishes are
cooked. In Kumbakonam Saarangapaani Kovil, Komalavalli Thaayar is taken in a
procession from the inner temple to the temple pond to celebrate kanu. She is symbolically
shown to be visiting her mothers home to celebrate kanu.
The important temples celebrating this festival are Suriyanaar Kovil near Aaduthurai, and
other temples devoted to the Sun. The neivedhyam is chakkarai pongal and chitraannam rice based dishes are common and made in great quantities to feed thousands of devotees.
On fridays in the month of Thai, special puja is conducted in all Amman temples and in
Thiru Aanaikkaaval temple and in Srirangam temple. Women visit each other and are
honoured as suhasinii, sumangalis and the prasadam is chakkarai pongal and akaara
vadasal.

MaasiFebruary-March
Maasi Maham is celebrated at temples and the stone images of Gods and Goddesses are
taken out to the sea for a dip. In areas away from the coast, the rivers or the tanks are the
centres for this float festival. At the confluence of end of this month and the beginning of
the next month panguni, Kaaradai Nombu is celebrated by women. Sati Savithri is
supposed to have done this puja to protect her husband from the Lord of Death, Yama.
There is a tradition that Kanchi Kamakshmi Amman performs the kaaradai nombu. The
kaaradai nombu adai is a flat cake made out of rice flour, legumes and jaggery which is
offered with a dollop of butter. In the North, at Prayag, puja is done to the peepal tree as
akshayavadam and the offering is puri laddu.
PanguniMarch-April
In both Shaiva and Vaishnava Temples, Panguni festival is celebrated in this month. The
day of the star Uthiram is celebrated as Panguni Uthiram, an important day for devotees of
Lord Muruga. The neivedhyam offered are fruits, honey and sundal made with gram.
Sri Rama Navami, the birthday of Lord Rama, is an important festival. Offerings of
buttermilk and panagam, a ginger/jaggery drink is made and Rama bhajans/devotional
songs are sung.
The important temples are: Kumbakonam Ramaswami temple, Madhuranthakam Eri
Kaatha Ramar temple, Vaduvoor Ramar temple and Salem Ayodhya Pattinam. A special
dish called kosumali, a mixture of green gram, raw mango and cucumber, a cool salad is

made as offering.

At Mangalagiri Sri Narasimha Swami temple, in Vijayawada, paanagam is given as


neivedhyam to cool the avataram of Lord Vishnu / Narasimhaswamis, anger. A strange
miracle is said to occur even today when the panagam that is taken to the temple as
offering by devotees comes back half consumed to them as prasadam.
In all homes and temples food is always consumed after being offered to the Almighty as
prasadam. Our culture accepts Devi, the embodiment of Shakthi, as Annapurani. In slokas
/ verses, Devi is praised as Payasa Annapriya. Like our nature, food is also divided into
sathva, rajas and tamas; Sathvic food is served to God as offerings.
Our scriptures talks about paramaathmika puranathvam or godly perfection, something
that has incorporated the sixteen states of mind. The food that we imbibe should be
intricately interwoven with our daily lives. It should make our lives meaningful and
purposeful. This is one state of mind amongst the sixteen. Yoga saadhana and the
realization of the Devi in the form of mantras or chants is another state of mind. In our
country we find the all pervading Devi who is present as Sookshma Shakthi or in subtle
form and one who cannot be experienced unless we reach a state of realisation. Hence she
is worshipped as the Goddess who gives us our body.
When we are in tune with the cosmic laws that govern the universe, when the feelings in
the heart and mind resonate with the five elements, when the heart beat of the earth is in
harmony and synchronizes with our heart beats and awakens humanity in us, when the
food that we eat nourishes, nurtures and revitalizes our body, mind and spirit then we can
be at peace with what we are, with everything we do and achieve. Sathvic food and
sathvic habits help us lead a healthy life with the ultimate aim of realising the Divine. To
live life meaningfully, to have a state of mind which is creative for the larger benefit of
mankind, to find success without compromising on the values and quality of life, let us
seek and accept saathvic food, the food of the Gods, the food Blessed by Gods.

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