FESTIVAL LUNCH ( Dishes for Tamil new year and Vishu )

festival lunch ,Vishu recipes,Tamil new year recipes

Happy to share our Tamil New Year festival lunch , as it also coincides with Vishu, either a day before or after, usually both festivals fall in same week .I usually add recipes from Kerala cuisine and our dishes from Tamil nadu .So its a great feast. You can choose from the list of few dishes that I usually cook and put up an amazing leaf menu . Some of the dishes appear as individual posts elsewhere in this blog, this is a summary of recipes all in one place , so easy to find them .
.😋😋😁

The dishes are .. ( some items are common in our festivals and i may have repeated esp thoran, pachadi, pickle, avial in previous posts, but we repeat few dishes in many festival menu . the collage has dishes shown in the leaf.

  •  Erisseri ( black eye beans and pumpkin kootu )
  • cabbage thoran
  • Avial ( assorted vegetables cooked with
    spiced yogurt coconut mixture )
  • Mambazha puliseri ( mangoes cooked in buttermilk and spices)
  • Semiya payasam ( vermicelli kheer)
  • Drumsticks, pumpkin arachavitta sambar ( ground spices and coconut )
  • Pineapple rasam
  • Cucumber pachadi
  • Maanga pachadi
  • Puli Inji ( Ginger , tamrind)
  • Parup vadai ( dal vadas)
  • cut mango pickle
  • okra pachadi
  • Spiced buttermilk
  • fruits
  • pappadam
  • Rice
  1. ERISERI

ERISERI

INGREDIENTS:

• 1/2 black eyed beans pressure cooked till little soft not mushy.
• 3 cups of cubed yellow pumpkin
• 1 1/2 cup fresh grated coconut
• 1 tsp jeera/cumin
• 1 tsp mustard seeds
• 1tsp split udad dal
• 1 tsp turmeric powder/haldi
• 1 tsp chilli powder, 3 dry red chillies
• 3 green chillies slit
• 1 tsp pepper corns
• salt to taste
• 3 tbsp coconut oil/cooking oil

METHOD:
Cook the cubed pumpkin pieces in little water along with turmeric powder,salt,chillipowder,slit green chillies.
Grind to paste 1 cup grated coconut with cumin , whole pepper,1 red dry chilli.
As soon as the pumpkin gets cooked lightly mash them,add the grated coconut paste and the cooked blackeyed beans.
If you desire a light gravy like erisseri then use little more water and make the coconut paste little light .
In a pan heat coconut oil,splutter the mustard seeds,udad dal,whole dry red chillies,curry leaves and remaining grated coconut.Fry lightly till the coconut becomes golden brown.
Add the roasted coconut red chilli mixture over the prepared erisseri for a finishing touch.

TIPS
For those wishing to avoid coconut of the quantity mentioned,use little for grinding to paste and skip the last step.
For seasoning instead of using coconut oil you can use any other cooking oil.

FESTIVAL RECIPES, CABBAGE THORAN

 

CABBAGE THORAN:

INGREDIENTS:
• 3 cups of finely chopped cabbage. Decide on the quantity as per your need.
• 1 tsp mustard seeds
• 1 tsp split udad dal
• 3 green chillis deseeded
• 1 tsp turmeric powder
• salt to taste.
• pinch of asafoetida/hing
• 1/2 cup of grated fresh coconut
• 2 tbsp oil, coconut oil if you prefer.Sprigs of curry leaves.

METHOD:

In a medium sized pan ,put the oil and once it is heated add the mustard seeds.Let the mustard seeds pop add the udad da, 11/2 green chilli.
Add the chopped cabbage ,and add other ingredients except the grated coconut.
Add little water to cook the cabbage. Meanwhile take the 1/2 cup of grated coconut,add 1/2 tsp of jeera,2 small green chillies and pinch of turmeric powder and run it lightly in the mixie to get a coarse dry paste.
Keep it aside to be added later.
Check to see if the cabbage is done and last step add the coconut/green chilli/cumin gratings to the cooked cabbage and mix well.Garnish with curry leaves.

FESTIVAL RECIPES, AVIAL, VISHU, TAMIL NEW YEAR

AVIAL

INGREDIENTS:
• 3 cups of vegetables like carrots,pumpkins,snakegourd,raw plantain,yam,potatoes,beans .( combined they should be 3 cups in all)
• you can choose any of the above or all but the quantitiy, depending on no.of persons to be served is mininum 3 cups of mixed vegetables.
• Wash the vegetables and peel them,cut them into thin long pieces but not too thin either as they will get mushy after cooking.
• 1 1/2 tsp of cumin/jeera
• 3 medium sized green chillies
• 1 cup of fresh grated coconut
• 2 tsp of rice four
• 3 tsp coconut oil
• sprigs of curry leaves
• 1 cup of thick fresh yogurt may be little sour but not too much.
• salt to taste.

METHOD:

Cook all the vegetables together with salt and little turmeric powder which is optional.I do not use turmeric powder as we like Avial to look white.
You can pressure cook them but the pumpkin may get too soft so better put them all in a broad pan and cook with little water til they get just soft but not too much.
Grind to paste coconut with cumin and green chillies and little rice flour.
Once the veggies get cooked add the ground coconut paste and stir lightly so as to not make the vegetables crumble.The vegetables even after cooking should remain in whole long pieces.
Just before taking off from the gas add the fresh yogurt and let it simmer on low but not too long just enought to blend with the cooked vegetables and gravy gets little thickened.
Garnish with sprigs of curry leaves and towards the end add the coconut oil.Give a stir.

MAMBAZHA PULISERI  ( MANGO SPICED BUTTERMILK GRAVY  )

MAMBHAZHA PULISERI, FESTIVAL RECIPES, VISHU, TAMIL NEW YEAR

INGREDIENTS:

1 cup peeled sweet mangoes in to chunks
Pinch of turmeric powder
1/2 tsp red chilliy powder
1/4 tsp roasted methi powder/fenugreek powder
1/4 tsp pepper cracked coarsely
1 tsp oil
Sprigs of curry leaves for garnish
salt to taste

TO GRIND

1/2 grated fresh coconut
few pieces of mango chunks
1 1/2 cups Thick sour yogurt
1 tsp cumin seeds
4 green chillis

FOR SEASONING
2 tsp coconut oil
1/2 tsp mustard seeds
2 red dry chillis
some curry leaves.

METHOD

First cook the chunks of mango with little salt, turmeric powder and little water around a cup, and mash the mangoes with a ladle.
Also add the red chilly powder, crushed pepper and some curry leaves.
Let it boil for a while,till the gravy thickens a bit.
Next grind all ingredients given under the heading without adding water.
When the gravy has thickened a bit add the ground paste and stir gently , keep the flame on low.
Add the roasted fenugreek powder.
Next season the gravy with mustard seeds, curry leaves and red chillies and 2 tsop of coconut oil.
Pour the seasoning over the simmering aromatic mango puliseri.
Enjoy with rice.

SEMIYA PAYASAM, VERMICELLI KHEER

SEMIYA PAYASAM / VERMICELLI KHEER

INGREDIENTS :

1 cup roasted fine vermicelli/semiya
3 cups thick whole milk.
1/2 to 3/4 cup sugar
1 tbsp fried cashewnuts
1 tbsp roasted raisins.
Pinch of cardamom powder

METHOD:

In a heavy pan , add the milk to boil gently. Cook the roasted vermicelli first with little milk, then add the entire quantity to cook with the vermicelli , add sugar and cardamom powder when the payasam seems to thicken.
Garnish with the fried cashewnuts and raisins.
Adding some condensed milk will enrich taste of the payasam to a creamy rich texture. If adding condensed milk , also reduce quantity of sugar .

ARACHAVITTA SAMBAR , FESTIVAL RECIPES , VISHU , TAMIL NEW YEAR

ARACHAVITTA SAMBAR .
.

INGREDIENTS:

1 cup of mixed vegetables like pumpkin, turnips, drumsticks, or any of your choice.
1 tomato chopped into pieces or tomato puree.
1 small lime size tamarind. ( soaking in water or warm water helps quick easy extraction of pulp)
3 tbsp chopped coriander leaves
1 cup Toor dal ( Red gram ) cooked and mashed well.

TO ROAST AND GRIND

1 tbsp coriander seeds/dhaniya seeds
1 tsp chana dal/Kadala parupu
1/2 tsp fenugreek seeds/methi seeds
2-3 red dry chillis. ( either small rounded ones or long red chillis.)
1 tsp rice flour
Generous pinch of asafoetida powder.
1/2 cup of a small coconut ( Freshly grated coconut/dry can also be used but fresh tastes good.).

FOR SEASONING.

1 tsp mustard seeds
2 tbsp oil ( 1 tbsp of this for roasting the spices )
2 red dry chillis
sprigs of curry leaves.

METHOD: .

PRESSURE COOK THE DAL WITH LITTLE WATER AND MASH THE DAL WHEN COOLED AND KEEP THIS ASIDE.
1. Chop all the veggies you plan to use in the sambhar into small cubes. Sambhar can be prepared with one kind of vegetables also like only drumsticks, pumpkins, carrots or only shallots too.
. 2. Extract tamarind water to make around 1 1/2 cups.
. 3. Keep the tamarind water to boil by adding turmeric powder, salt and pinch of asafoetida powder.
. Add the chopped vegetables including the chopped tomato or tomato puree along with some sprigs of curry leaves to enhance the flavor. Add some chopped coriander leaves also at this stage.
4.Roast all spices except coconut and grind along with coconut when cooled in small mixie jar with little water.Keep the ground paste aside. Rice flour also to be added while grinding the roasted spices , to help thicken the sambhar .
. 5. When the vegetables seem to be cooked and soft , and when the boiling tamarind mixture with the vegetables starts emanating a good aroma,and seems little reduced in quantity by becoming slightly thick, add the cooked dal and ground paste and keep the flame on a low.
. 6 If the consistency now appears to be very thick, thin it by adding little water from the dal.. Do not boil for long after adding the ground paste, take it off when the sambhar starts to boil.
. 7. Prepare the seasoning by heating oil in a tadka pan, crackle mustard seeds, add red chillis, and some more curry leaves and pour this on the prepared hot smabhar.
. Garnish with chopped coriander leaves.
. This is an excellent sambhar to go with rice, dosas, pongal or idlis.
. Serve hot with rice and papad.

PINEAPPLE RASAM , FESTIVAL RECIPES

PINEAPPLE RASAM

INGREDIENTS:

1 tsp homemade rasam powder
1/4 cup toor dal
Pinch of turmeric powder
4 Pineapple rings, medium size.
3 medium size tomatoes.
sprigs of curry leaves
chopped coriander leaves for garnishing
salt to taste.

TO GRIND TO POWDER ( REDUCE THE QTY OF PEPPER CORNS A BIT IF YOU ARE NOT USED TO HAVING A LITTLE SPICE IN THE RASAM, BUT CUMIN WILL GIVE GOOD FLAVOUR)

1 tsp pepper
1 tsp cumin/jeera
FOR TEMPERING
1 tsp ghee/oil
1 tsp mustard seeds
2 red chillies
Pinch of asafoetida powder/hing
Sprigs of curry leaves.

PROCEDURE

1.Pressure cook the dal while cooking rice itself, and mash it well when slightly hot with the back of a ladle and keep aside.
2.Powder a little coarsely the cumin seeds and pepper in the small mixie jar and keep aside.
3.Puree two rings of pineapple with one tomato after chopping them to smaller pieces, in the mixie jar and keep aside.
4.To this tomato pineapple puree add 1 1/2 cups of water, pinch of turmeric powder and half of the ground pepper cumin powder , 1 tsp of rasam powder with salt to cook well. Add the sprigs of curry leaves to infuse the flavor well in the rasam.
5. While this is boiling, chop the remaining pineapple rings and tomato to smaller pieces.
6. In a pan, add 1 or 2 tsp of ghee/oil, when heated, splutter the mustard seeds, the 2 red chilies, pinch of hing, sprigs of curry leaves and add the remaining half of the ground pepper cumin powder and add the chopped pineapple and tomato pieces and saute all for a minute.
7. Add the sauteed ingredients to the boiling rasam with 2 more cups of water and add the mashed dal too.
Check the consistency of the rasam after adding dal and water. If you think it is little thick, add more water in stages. The taste will alter if you pour too much water and not good,, you need to dilute it a bit. Check for salt and let this finished rasam boil for a few minutes till it reaches frothy stage.
Remove and cover to keep the flavours.Garnish with chopped coriander leaves and more curry leaves if need be.
Those who prefer a thin rasam dont keep adding water, instead let it stand for few minutes and you will see the clear liquid, you can use that to serve thin rasam and thos who like little more thickness in the rasam, give a quick stir with the ladle so all the ingredients will mix well and serve that portion.
Enjoy hot pineapple rasam with rice and papad or potato roast.

CUCUMBER PACHADI, FESTIVAL RECIPES, VISHU, TAMIL NEW YEAR

CUCUMBER PACHADI

INGREDIENTS:
1 cup finely chopped cucumbers
2 green chillis
sprigs of curry leaves.
1 cup whisked yogurt.
salt to taste.

TO GRIND:
1/2 cup fresh grated coconut
1 tsp mustard seeds
1/2 tsp fenugreek seeds/menthiyam/methi
1 /2 tsp cumin seeds
1 tbsp finely minced ginger
green chillis.
1/4 cup yogurt

FOR TEMPERING:
1 tsp mustard seeds
1 red chilli
2 tsp coconut oil.

METHOD:

First cook the chopped cucumbers with little salt and just enough water to cook them a vessel.
Meanwhile grind ingredients given under the heading . Keep it aside.
When the cucumbers are cooked till just soft and not over cooked, add the ground paste to the cucumbers and add fresh yogurt as given in the list of ingredients.
In a small pan , add the coconut opil, splutter the mustard seeds, let the red chilli become crisp, add m ore curry leaves and pour this seasoning over ht epachadi.
Delicious Cucumber pachadi is ready to be served.
Keep chilled till serving time.

MAANGA PACHADI , FESTIVAL RECIPES VISHU, TAMIL NEW YEAR

MANGA PACHADI

INGREDIENTS:

• 2 firm green raw mangoes,2 tsp neem flowers
• 1 tsp mustard seeds.1 tsp of oil for seasoning.
• 1 tsp chilli powder
• 1 tsp turmeric powder
• pinch of salt
• pinch of asafoetida/hing
• 2 red chillies for tempering
• 3/4 cup powdered jaggery. quantity depends on how sweet you want the relish to taste and also the taste of the mangoes.

METHOD:

Peel the mangoes and grate them or chop them into thin slices in no particular shape.
Cook the mango slice in little water with turmeric powder and salt.
Meanwhile dissolve the jaggery and filter the syrup of impurities. When the mangoes are getting soft ,add the jaggery and chilli powder and Asafoetida./hing.
When the mango relish starts thickening you can temper the pachadi by spluttering mustard seeds,2 red chillies and little neem flowers and pour the seasoning over the pachadi.
Enjoy!

INSTANT CUT MANGO PICKLE , FESTIVAL RECIPES

INSTANT CUT MANGO PICKLE  …

INGREDIENTS

• 4 Raw firm mangoes
• 4 tbsp red chilli powder
• as needed salt
• 1 tsp mustard seeds
• 2 tsp fenugreek seeds
• 1 tbsp sesame oil
• 1 tsp turmeric powder
• 1 tsp asafoetida powder

Instructions

Heat sesame oil in a pan.splutter the mustard seedsadd chopped mango pieces ,add chili powder add salt add roasted powdered fenugreek seedsadd turmeric powderadd asafoetida powder.Mix well,Store this ready cut mango pickle in a bottle.

INJI PULI , FESTIVAL RECIPES, TAMI YEAR , VISHU

INJI PULI

Ingredients

1. 1/2 cup finely minced ginger
2. 4 green chillies also finely chopped.
3. Jaggery 4 small pieces, small chunks.
4. Tamrind – size of a lemon.
5. ¼ tsp Turmeric powder
6. ¼ tsp Red chilly powder
7. ¼ tspMethi powder/Fenugreek powder .
8. Salt to taste
9. 2 tbsp oil and water as needed to cook the ginger and chillies.

For Seasoning

1. 2 tsp oil
2. ¼ tsp mustard seeds
3. Red chillies 3
4. Sprigs of curry leave

METHOD:

1. Extract juice from the tamarind by soaking in warm water first to soften the tamrind.
2. Take 1 ½ or 2 cups of water in a pan and add the jaggery pieces to it, when its is dissolved, filter it to remove
the impurities. Keep aside.
3. Boil the tamarind water and the jaggery water together , it will be a sweet and tangy mixture to taste, at this stage you can adjust the taste by adding more of jaggery or more tamarind water.Keep this mixture simmering on a low
.
4. In a a separate pan heat the oil and fry the grated ginger till the raw smell disappears and add the green chillies and fry till the ginger turns golden.

5. Now pour this mixture of ginger , green chillies to the simmering tamarind, jaggery mixture and add turmeric,red chilly powder,salt and fenugreek powder.Keep stirring and let the sauce thicken.

FESTIVAL LUNCH , VISHU, TAMIL NEW YEAR , PARUP VADAI

Dal vadas ( parup vadai ) the collage has steps to show how the dal batter is made into small flat discs and fried

INGREDIENTS:
• 2 cups Bengal gram dal,Chana Dal, Kadalai Paruppu
• 3 tbsp Tuvar dal split red gram Thuvaram paruppu Pigeon peas
• 2 red dry chillis
• salt to taste
• pinch of asafoetida powderhing
• sprigs of curry leaves
• oil for deep frying.

METHOD:

  • Soak the dals lentils for 2 hours.
  • Drain well without water and grind along with 2 red chillis,salt,asafoetida to a almost dry coarse paste.
  • Some pieces of lentils may remain whole which is fine as it adds to the taste.
  • Add sprigs of curry leaves to the paste and start making the fritters vadas.coarsely grind the dals with red
  • chillis,asafoetida and salt.
  • Take a ziploc bag and lightly grease it on one side.
  • Take a small ball of the ground paste and flatten it lightly on the greased cover. Make four or five vadas that you will deep fry immediately.
  • When the oil has heated well ease out the vadas gently from the greased ziploc cover and slide carefully into the hot oil.Turn the vadas in the oil ,with a ladle and deep fry well to a golden colour.Drain in a colander and place on paper towels to drain oil.
  • Serve hot while it is crispy on the outside and little soft inside. Enjoy !

okra pachadai, vendakai pachadi , festival recipes

OKRA PACHADI / VENDAKKAI PACHADI

INGREDIENTS:

1 cup thinly sliced okras into rounds after trimming the heads and tails.
1/2 cup grated fresh coconut
1 cup thick fresh yogurt whisked
1 tsp cumin seeds
2 green chills
1/2 tsp mustard seeds
1/2 tsp split udad dal
2 red chillis for tempering.
2 tbsp oil
Pinch of salt.

METHOD

There are two ways to cook the okras first, either you bake them crisp or with little oil , fry them till crisp but dont scorch them.
1. In a deep non stick preferably, add the oil, add the chopped okras and keep shallow frying them till they darken lightly and become crisp.
2. Prepare the tempering of mustard seeds, split udad dal with the two red chillis and keep it ready.
3. Grind to a coarse paste coconut, green chilis, cumin seeds and little yogurt.
4. Add the fried , or roasted okras to the ground paste, mix rest of the yogurt, and pour the prepared tempering on the mixture, add salt.
This is such a simple dish but one which everyone will enjoy while having many other side dishes.

 

 

 

 

 

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