அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள் 😊
Tamil new year every year falls on April 13 or 14th. The first day of the Tamil calendar | Hindu calendar, chithirai is celebrated among Tamil families. This south Indian festival / Tamil festival is commonly referred to as Tamil varuda pirappu | Chithirai thirunal | chithirai mudhal naal | Chithirai thiruvizha | Tamil maasa pirappu
Traditional Tamil new year
I have seen my mother buying a new Tamil panjangam (Tamil calendar) on the occasion of puthandu. Amma keeps manjal kungumam on the corners and offers prepared neivedhyam to God. We refer panjangam to check auspicious time for all Hindu festivals/ celebrations
Neem flower and mango pachadi for puthandu
It is tradition to include all sorts of tastes such as sweet, bitter, and sour on the Tamil new year menu. In our home, we make manga pachadi and vepampoo pachadi separately. Traditionally fresh neem flower is used but here in the US, I get only dry neem flower in Indian stores so I generally use it. I sauteed and cooked it perfectly you won’t taste bitter. You can also make vepampoo rasam
A feast for Tamil puthandu lunch
Pachadi is a must for Tamil new year lunch. In addition, we prepare poli variety and payasam variety, vadai. If you buy panchangam prepare need mor and Panakam else skip it
FESTIVAL LUNCH PREPARATION
If you are using frozen coconut thaw them Prepare poli dough and set it aside
TO CHOP
Mixed vegetables for sambar Tomato for rasam and pachadi Pumpkin for kottu Raw mango for sweet pachadi
TO SOAK
urad dal for vadai Jaggery in water for mango and vepampoo pachadi; filter toor dal for sambar and rasam Chana dal for Poli toor dal and chana dal for kootu Tamarind for sambar, rasam and pachadi
TO PRESSURE COOK
Toor dal for sambar and rasam Cook rice Potatoes with turmeric powder and water for potato fry Raw mango, turmeric powder, salt, and water for mango pachadi
To Saute
Saute rice in ghee for Payasam
Grinding
Coconut and green chilli for tomato pachadi Urad dal with little cold water for vadai Cooked dal, jaggery, and coconut for paruppu poli Pulse rice for Payasam
Tempering
Ghee tempering
Mustard seeds for mango pachadi, vepampoo pachadi and tomato pachadi fenugreek seeds, Mustard seeds, and cumin seeds in ghee for Rasam
Coconut oil tempering
urad dal, mustard seeds, and red chilli for kootu Mustard seeds, chana dal for potato fry
Click on the image for the recipe link
Mango Pachadi
Boil cooked mango, jaggery water, chili powder, and cardamom powder
Other mango based recipes in TMF
Vepampoo pachadi
Add green chilli to the tempering and mix well Saute Vepampoo on a low flame for a minute, without burning dry neem flower Furthermore, add the tamarind extract and let it boil till the raw smell goes off around 4- 5 minutes Add the jaggery syrup and let it cook for 3 minutes Add rice flour paste cook till the pachadi thickens
You can also prepare Vepampoo rasam
Tomato PACHADI
Add chopped tomatoes, ground coconut, salt, curd to a vessel and mix well Finally, add the tempering and mix well
Checkout other pachadi recipes in TMF
PARUPPU POLI
Prepare poli stuffing and let it cool Roll poli dough and place the stuffing Cook the poli in ghee and stack them
Other poli recipes in TMF
MEDU VADAI
Refrigerate the vadai batter for 30 minutes Heat oil Mix all the ingredients for vadai and fry vadai
Check out other vadai recipes in TMF
INSTANT POT PAAL PAYASAM
Add pulsed rice, sugar, milk, and steam cook After pressure release naturally, boil the payasam
Checkout other payasam recipes in TMF
MIXED VEGETABLE SAMBAR
Temper and saute vegetables Add sambar powder, tamarind paste, water, and other required ingredients for sambar; boil Furthermore, add dal and boil Finally, add coriander leaves and asafoetida; boil
Check out sambar, kuzhambu recipes, coconut-based recipes, kootu recipes in TMF
PARUPPU RASAM
Saute tomatoes Boil tamarind, rasam powder, salt, and other ingredients Add cooked dal and bring to a frothy boil Finally, add the tempering and turn off the rasam
Check out other rasam varieties in TMF
POTATO FRY
Peel the potato and roughly chop them Do tempering and add the required ingredients, saute potato in low flame
Check out potato-based recipes, and poriyal recipes in TMF
Add salt to the dal and mix well Serve the meal with a dollop of ghee
WHITE PUMPKIN KOOTU
Cook pumpkin, with salt, turmeric powder, ground kootu paste, till pumpkin turns soft add cooked dal and boil finally, add the tempering
Checkout other kootu recipes in TMF
