Given by: Chithra Viswanathan

Website: www.IndusLadies.com
Type: Functions (Devasa samaiyal)

Devasa Samaiyal – Explained in English Fonts

Given by:

திருமதி. சித்ரா விஸ்வநாதன்

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Given by: Chithra Viswanathan
Website: www.IndusLadies.com
Type: Functions (Devasa samaiyal)

Devasa Samayal - Palakkadu Tradition

General format:

No of curries in all – odd no – 3 podithuvals + 2 kootus, minimum ( it

used to be 5+4)
Not to be used – english vegetables, ilavan, mathan, chow chow,
bangalorevellarikkai (kakadi),
Tur dhal,
Hing, jeera, chillii powder, green chillies
Only moong dhal to be used

Podithuval - pudalangai, karamani, vazakkai, seppankiangu, senai,

kothavarai,
Sweet potato, vazathandu, parikkai ( pitla)

Kootu - same vegetables + malbar vellarikkai

Pachadi - 2 – one salt, & one puli –( malabar vellarikkai, vazathandu,

mampazam ( raw or ripe))

Kuzambu – parikkai + puli

Rasam - poricha rasam

Payasam – pal payasam

How to go about:
Lightly roast 2 cups moong dhal ( previous day) & chop vegetables
suitably
Roast dry ½ cup urad dhal + 1 cup curry leaves first, the add 1 tbsp
Given by: Chithra Viswanathan
Website: www.IndusLadies.com
Type: Functions (Devasa samaiyal)

pepper & powder coarse. (1)

To temper for all dishes:

Heat 2 tbsp oil, temper 2 tbsp kaduku, ¼ cup urad dhal, ½ cup finely
grated coconut ( till red) – keep aside (2)

Cook moong dhal ( not pressure cooker)

- direct cooking
- ¼ done – remove enough for podithuvals (1)
- ½ done for poli, sukiyan
- Fully done for kuzambu & rasam

To grind & keep ready:

Grind 1 cup raw coconut with 1 tbsp pepper to fine paste( pachadi,
kootu & pitlai) (3)
Cook the vegetables for podithuval ( micro wave or pr. cooker) with
salt.
In a kadai take podithuvals one by one –add vegetable, add 1 tsp of
the powder, 1 tbsp moong dhal + 1 tbsp of tempering – mix well,
cook for 1 mte & remove ( to dry).

Kootu:
Add the vegetable + 1 tbsp of (1) + 1 tsp of 2 + 1 tbsp of 3 – cook for
1 mte

Pachadi:
Puli – cook in puli water + kootu paste + vallam + tempering (
optional)
Curd pachadi
Given by: Chithra Viswanathan
Website: www.IndusLadies.com
Type: Functions (Devasa samaiyal)

Kuzambu:
Cook parikkai in puli water + fully cooked dhal & ground paste &
temper

Rasam:
Puli water + curry powder & dhal + temper

Thogayal:
Curry leaves + ellurundai + inji + ½ tsp pepper + puli + uppu +
vellam +left over curry powder, if any

Bakshanam:
Ellurundai:
Dry roast ellu
Pagu vellam – thakkali padam
Sukhiyan & poli;
Drain the half cooked dhal while still reasonably hot – churn it with
powdered vellam in a mixi with coconut without grains – if moist, fry
to evaporate moisture
Outer covering – as for poli with atta

Sukiyan:
¼ cup raw rice + 1 tbsp ulundu – soak for ½ hr & grind to a thick
paste,
dip (poli) balls in this & deep fry

vadai:
Soak urad dhal - salt & pepper + cuury leaves at the end

Appam:
Soak raw rive, grind with vellam & pazam( very ripe)
Raw mango + inji + salt to be served
Given by: Chithra Viswanathan
Website: www.IndusLadies.com
Type: Functions (Devasa samaiyal)

Fruits
3 – banana, chakkai, mampazam

All bakshanams to be served in pairs – appam, vadai, ellurundai,

sukiyan, poli
Chukku vellam, honey, milk

Salt to be served

Devasa Samayal - Thanjavur Tradition

I am giving the general methods:

Things to be avoided:

Sugar, coconut, green chillies, tur dhal, all English vegetables,

tomatoes, brinjal, drumstick, karamani, yellow pumpkin, chow chow,
white pumpkin, potato

Store bought rice flour is generally not used.

Items to be cooked:
Payasam ( usually moong dhal +jaggery)

2 pachadis – one with curds – cucumber or vazathandu or sauted

tender pudalangai

one with tamarind – mango, vilampazam (wood apple)

5 curries – raw banana is a must – the others can be avarkkai,

kothavarai, vazaithandu, pudalankai, tender jackfruit, pavakkai, sweet
Given by: Chithra Viswanathan
Website: www.IndusLadies.com
Type: Functions (Devasa samaiyal)

potato, seppankizangu

Poritha kuzambu - bittergoiurd, avarakkai or pudalankai

Morkuzambu – seppankizangu or bonda with vadai mavu

Rasam – only lime

Moong dhal fo kalathukku

Thogayal

Ginger-mango pisaral

Bakshanams – Ellurunadai, vadai, athirasam must

Sukiyan, vellathirattupal, thenkuzal, halwa etc according to family
custom

How to go about:

Curryma podi:

Lightly roast 2 cups moong dhal ( previous day) & chop vegetables
suitably

Roast dry ½ cup urad dhal + 1 cup curry leaves first, the add 1 tbsp
pepper ( + jeera in some houses) & powder coarse.

Lightly roast 1 tbsp raw rice & powder for watery vegetables

To temper for all dishes:

Given by: Chithra Viswanathan
Website: www.IndusLadies.com
Type: Functions (Devasa samaiyal)

Heat 2 tbsp oil, temper 2 tbsp kaduku, ¼ cup urad dhal,

Cook moong dhal ( not pressure cooker

direct cooking
keep for kalathukku when almost but not fully done
Fully done for kuzambu & rasam

Poritha kuzambu – vegetable +cooked moong dhal + curry mapodi +

rice flour + tempering
Some add tamarind water, varies with families.

Morkuzambu - thick buttermilk + paste of ginger +pepper + jeera +

rice flour + curry leave
Temper only kaduku.

Rasam - pepper-jeera powder , salt, dhal water, curry leaves + lime

juice

Thogayal: - Some use tender pirandai lightly roasted

Curry leaves + ellurundai + inji + ½ tsp pepper + puli + uppu +
vellam +left over curry powder, if any

Ellurundai:
Dry roast ellu
Pagu vellam – thakkali padam

vadai:
Soak urad dhal - salt & pepper + cuury leaves at the end

Adirasam:
Soak, drain & dry rice. Powder in mixi.
Pagu vellam – thakkali padam
Given by: Chithra Viswanathan
Website: www.IndusLadies.com
Type: Functions (Devasa samaiyal)

Sukiyan:
¼ cup raw rice + 1 tbsp ulundu – soak for ½ hr & grind to a thick
paste,
Keep vadai mavu (without salt etc) - dip balls in this & deep fry

Fruits
3 – banana, jackfruit, mampazam
All bakshanams to be served in pairs – appam, vadai, ellurundai,
sukiyan, poli