Lately, jackfruits have grown increasingly popular due to their hypoglycaemic property. The flour made using unpalatable jackfruit fibers storms into the kitchens across the globe. Nevertheless, jackfruit trees were the most commonly grown trees in South India. We grew up relishing sweet jackfruit bulbs during summer vacations. Every summer reminds me of the ceremonious preparation of jackfruit at my grandmother’s kitchen that was filled with a unique fruity fragrance. Even today, we don’t miss to relish these sweetest luscious fruit bulbs and the most delicious fruit dessert, jackfruit payasam (chakka pradhaman), every summer.
The year 2020 has made us all stronger physically, emotionally & spiritually and also made us richer by unique experiences. We have learnt many invaluable life lessons that would guide us sail through even the difficult phase of our life. Now I feel it is appropriate to follow our traditional way of celebrating New Year with sumptuous repast of various flavours like sweet, bitter, pungent etc. This tradition encourages us to accept and adapt to every season, every flavour and every change in our life gracefully.
It is a new year and a new decade, and I begin to ponder about the ancient Indian philosophy that advocates the exemplary qualities for individuals that are still relevant even in this decade. Our ancient scriptures proposed a rajasic way of life for kings (as the protector of people) and a sattvic way of life for commoners. It may lead to an undesired outcome if a king adopts sattvic methods or the commoners follow rajasic practices. The rajasic qualities are tenacious, self-driven, energetic & trendy, whereas the sattvic qualities are natural, pure, calm, creative & virtuous.
Rose cookies (rosette cookies) are traditional Christmas cookies prepared in Scandinavian & a few European countries and also in most of the Southeast Asian countries. In India rose cookies are prepared for Christmas and also for Diwali, and they are known as achu murukku in Tamilnadu, achappam in Kerala, gulabi puvvulu in Andhra Pradesh, and Rose De Coque in Goa. Traditionally rose cookies are dusted with icing sugar and served with tea or coffee.
In this new year, I aspire to rise up, glide above my comfort zone and hanker after the recipes I never dared to try before. Now I have tried the traditional boli that is fairly difficult to prepare. Generally, Indians prepare different varieties of boli or poli with soft or flaky skins and powdery or moist fillings, but I find the traditional one, popular in Kanyakumari & Nagercoil regions, is the most delicious boli. They were usually made thin, flaky, papery & large, and stuffed with a sweet dry filling (paruppu pooranam).
Elders in our families are unable to withstand to watch the children blowing out candles on their birthday as lighting up lamps is considered auspicious here and it symbolizes brightening up the people’s lives. Earlier traditional lamps (kuthu vilakku) were treated as supreme deities at home, but statues & pictures gradually gained the special status rather than those lamps. Nowadays we gift lamps to our friends & relatives for wedding or for house-warming ceremony wishing them happy & prosperous life. We also prepare edible lamps & light them during Thirukarthigai festival.
Navarathri is a festival of worshiping the goddesses Parvathi (for creative power), Saraswathi (for wisdom) & Lakshmi (for wealth). Navarathri celebrations in Tamilnadu is incomplete without making sundal (legume salad). Generally, we offer sundal as naivedyam to deities during Navarathri. We typically prepare sundal using chickpeas or other legumes. So I have prepared sundal using karamani (black eyed beans) for the soft skin & creamy texture. Now I have used karamani of different colors viz., mahogany, peach & white colors and prepared 4 types of sundal.
Lord Ganesha is regarded in the same manner as God Janus in Greek mythology. It is interesting to find the striking similarities between the two, as they both hold the honor of being the first god worshiped in every ritual. I like to start my day by listening to the soul-stirring hymn, Vinayagar Agaval, written in Tamil (the oldest language) and sung by the late legendary singer M.S.Subbulakshmi.
Turmeric rhizomes are inextricably intertwined with our culture & traditions. We perform all our religious rituals only in the presence of turmeric in the form of turmeric powder, kumkum, turmeric pillaiyar, or turmeric thread. We regard turmeric smeared thread as the sacred thread as our family ties are religiously acknowledged only by tying a sacred thread. Turmeric thread is usually tied around the wrist or neck (only for the wife) as a wedding ritual in the presence of priests, other elders and also in front of the deities. Women observe fasting on the day they get married until the sacred thread is tied around her neck. They also observe fasting on the day of Karadaiyan nombu, perform pooja after tying turmeric thread and end their fasting by taking karadaiyan nombu adai.
It is a bizarre phenomenon that some of the vegetarians here, particularly elders, avoid taking the foods spiced with fennel seeds. They do not like to use them in their recipes as they feel these spices are meant to go with meat based recipes only. Nevertheless we all like its sweet flavor and I like to add it into spicy vegetable kurma & paruppu vadai (lentil patties) for the strong flavor. I like to relish hot masala vadai & creamy coconut chutney along with a cup of cardamom tea on a rainy day.
Neivilangai is a melt-in-mouth lentil flour laddu popular among South Indians & Sri Lankans. Generally North Indians use Bengal gram flour or wheat flour whereas South Indians use green gram flour or black gram flour for making delicious laddu. Neivilangai has always been featured in our family’s Deepavali menu every year. You may check out my other Deepavali recipes here.
Thattai (meaning flat disc) are inexorably delicious crackers prepared in our family for Deepavali. It is so astonishing to find numerous varieties of thattai made all over India using various lentils, grains & spices, and hence it has varied flavour, texture or colour in every state, every district and also in every family. These crispy savory discs have been given different names in different regions viz., thattu vadai in Salem, thattai murukku in Tamilnadu, nippattu in Karnataka, chekkalu in Andhra Pradesh, papdi in North India.
Although Navrathri in south India is synonymous with savoury sundal, traditionally sweet payasam is also offered for neivedhyam during Navarathri. I have prepared ada pradhaman, a creamy dessert popular in Kerala & southern Tamilnadu. Onam sadhya menu is incomplete without ada pradhaman. I still remember the delicious ada pradhaman prepared by my aunt lived in Nagercoil and I thank her for introducing us such a sweet delicacy.
This is my first post in the second year of blogging. On this first anniversary I thank WordPress team for their fantastic support, readers & fellow bloggers for their continuing support and my family, relatives & friends for their kind cooperation, invaluable assistance & honest reviews. I also thank Lord Ganesha by posting the most appropriate recipe for Modhagam that we usually offer to Him on the festival of Ganesh Chathurthi. I have always been delighted to share our heirloom recipes in this space, and now I share a new method that I found very helpful for making soft, smooth dough for modhagam.
Kummiyanam is a nutritious dessert prepared with rice, assorted legumes & palm jaggery for Aadi Iruthi celebrated by the people living in & around Tirunelveli. We offer kummiyanam to the lamented souls while remembering them in the Aadi month, a Tamil calendar month usually falls between 15th of July & 15th of August. In this month we remember the departed men on the day of amavasyai (no moon day) and the departed women on aadi irudhi (the last day of Aadi). Ironically, Japanese also visit the cemeteries during the same period to pay tributes to the departed souls.
Aadi Perukku is a festival of fertility & prosperity being celebrated in South India for over 500 years. The 14th century Sangam Tamil literature, Paripadal, described the celebration of this festival elaborately. It gives us a glimpse of how our ancestors celebrated this festival and also how they revered the Mother Nature in those days. It is quite enthralling to read those old verses mentioning about the rivers passing through our neighbourhood. You may read those Sangam Tamil verses here.
Sweet pongal, popularly known as sakkarai pongal, is one of the most common neivedyam (food offering to deities) prepared not only in temple kitchens but also at our homes. We find sakkarai pongal as one of the most delightful prasadams served almost in all the Hindu temples in South India. So I set this prasadam as the benchmark for my sakkarai pongal, then I tried various methods to perfect the recipe for the same and finally succeeded to my heart’s content.
We serve Chitrannam, a platter of rice dishes, as a lunch meal for the Aadi Perukku festival that we celebrate on the 18th day of the Aadi month of the Tamil calendar. Traditionally, we prepare tamarind rice (puliyodharai), lemon rice (elumichai sadam), coconut rice (thengai sadam), and sweet Pongal (Sarkarai Pongal). You can also check out my traditional chitrannam recipes here. Nevertheless, I prefer my chitrannam platter to be colorful and flavorful. So I have prepared spicy red tomato rice, aromatic green mint rice, nutty brown sesame rice, sweet yellow candied rice, and creamy white curd rice. Besides, they are easy to prepare with commonly available ingredients and we can even pack these rice dishes for children’s lunch boxes.