Vegetable bajji are nothing but the fritters available in every cuisine across the globe. Crispy fritters are commonly prepared using the batter made of corn starch & all purpose flour. But we, South Indians, prepare fluffy fritters by deep frying the slices of locally grown vegetables dipped into the Bengal gram (chickpea) batter. Nevertheless, people with sensitive stomach prefer to avoid taking these fritters as gram flour causes flatulence & indigestion. So I have added powdered ajwain (omam seeds) that are commonly used in Ayurvedic medicine to treat stomach ache, indigestion, gastritis & flatulence. Besides, I have replaced baking soda with dosa batter that aids in digestion of gram flour and is useful to make the bajji fluffy. I have also added little ghee into the batter for the delicious aroma.
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.
Porivilangai is a South Indian laddu made using pan-roasted rice & palm jaggery. Our grandmother never missed to prepare these traditional laddus every year for the Deepavali festival that falls in October or November. My aunts used to store those delightful laddus for about 6 months till our visit during summer. In those days these flavorful porivilangai were made into hard orange-sized balls but now I have made small soft laddus that can be stored only for few days. You can also check out the recipe for a similar laddu called Neivilangai made using lentil flour.
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.
Tamarind rice is a traditional rice dish popular not only in Tamilnadu but also in other states in South India and are called as puliyodharai, puliohare, or puli sadam. Puliyodharai stays good & tastes divine even if it is kept without being refrigerated for 3 or 4 days. Earlier people used to pack tamarind rice and carry it in large quantities for their family trips and it was regarded as the ideal food for travel.
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.
Panchamirtham is the sacred fruit salad offered as naivedyam to deities at home, and also used for abishegam (bathing deities) in Hindu temples across Tamilnadu. The most renowned Palani panchamirtham is prepared using unique bananas that are exclusively grown near Palani hills. It is offered to the Lord Murugan in Palani temple and also to devotees as prasadam. You can check out this video to see how panchamirtham abishegam is performed to the deity in a temple.
Idli Milagai podi is an indispensable condiment in every south Indian’s pantry. I find idli podi satisfying only when I feel the coarse grits inside my mouth. Hence I prefer to use the gritty home-made podi over the powder-like store-bought idli podi. We use roasted rice for its sandy texture, roasted asafoetida & raw garlic for the wonderful aroma that brings everyone to the kitchen while grinding idli podi.
Panakam is a traditional ayurvedic lemonade offered as neivedyam to deities at home on the day of Sashti Viratham (fasting) observed by Saivites and also on the day of Rama Navami celebrated by Vaishnavites. Rama navami is celebrated on the birthday of Lord Rama and Kandha Sashti Viratham is usually observed on the Sashti thithi of every month and is also observed for seven consecutive days in the month of Iyppasi after Deepavali.
We prepare buttermilk by diluting curd (yoghurt), and we also prepare creamy lassi using curd made of full fat milk. Spiced buttermilk is a traditional south Indian drink usually served after taking an elaborate lunch meal to improve the digestion. Buttermilk with jeera powder or chaat masala is popular in other parts of India. Lassi is usually served chilled as a dessert in almost every part of India.
Hot sunny days always remind me the summer vacations spent during my childhood days indulging in ice pops (Popsicle) like paal-ice, semiya ice, javvarisi ice, thengai ice, pazha ice, panchamirtha ice, etc. Indian popsicles are so flavourful that we could find delicious chunks of native fruits like mango, grated coconut, chopped nuts, slimy tapioca pearls or smooth vermicelli while relishing chilled pops. Nowadays it is hard to find ice pops with Indian flavours, those milky ice pops are replaced by creamy ice cream, chocolate sticks, etc.
Panang kizhangu (Palmyra sprout) is popular among south Indians & Sri Lankans. We usually steam the palmyra sprouts, pound them when dried, and relish the pounded palmyra sprout as a savory snack. Sri Lankans boil these sprouts, dry them, make into a flour and use the flour to make sweet puttu, koozh or add into some non-veg curries as a thickening agent.
Aval puttu is a traditional sweet prepared using beaten rice mainly for Chithirai Vishu (Tamil New Year). We usually offer this sweet dish to the deities at home as neivedyam during festivals especially Chithirai Vishu and also serve as prasadam during Navarathri. Beaten rice (rice flakes) is easily digestible, and the gluten in rice is reduced to a large extent when beaten. So we can also serve aval puttu as a light healthy snack on other days.