Modhagam

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

Kummiyanam is a nutritious dessert made of rice, assorted legumes & palm jaggery prepared by the people in Tirunelveli, Nagerkoil, or Kanyakumari. It is offered to the lamented souls while remembering them in Aadi month (a Tamil calendar month usually falls between 15th of July & 15th of August). In this month we remember departed men on Aadi amavasyai (no moon day) and women on aadi irudhi (last day of Aadi). Likewise, I heard Japanese visiting cemeteries during the same period to remember the departed.

Aadi Perukku

Aadi Perukku is a festival of fertility & prosperity being celebrated in South India for over 500 years. It was mentioned in Sangam Tamil literature, Paripadal, written in the 14th century about the celebration of this festival. I like to quote a few lines from Paripadal so that we could get a glimpse of how this festival was celebrated in those days. If you are interested to read those Sangam Tamil verses, you can visit here.

Tamarind Rice

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

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.

Chitrannam

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, the Sacred Fruit Salad

Panchamirtham is the sacred fruit salad offered as neivedyam 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 Lord Muruga 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.

Jackfruit Panna Cotta

Panna Cotta is a creamy Italian dessert similar to custard generally prepared by cooking sweetened flavored cream, set with gelatin, and served with fruit coulis, caramel sauce, or chocolate sauce. Now I have prepared a vegan panna cotta by replacing cream with coconut milk, gelatin with agar agar, and prepared the fruit coulis using locally grown jackfruit bulbs.

Eggless Mango Cake

I have been planning to bake a mango cake in this summer, but I could not keep a few separately for baking as they were usually devoured in a couple of days. Now my mother sent me the last batch of organic mangoes that were plucked from the trees grown in her backyard when the fruit bearing season of mango is almost nearing an end.

Idli Podi

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.

Cabbage Poriyal

Since bland white cabbage has always been my family’s bête noire, I find vibrant purple cabbage/ red cabbage the best alternate, and I have prepared cabbage poriyal using purple cabbage and served with radish sambar as below.

Ayurvedic Lemonade

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.

Ice Apple Pudding

Nungu payasam (ice apple pudding) is a delightful dessert served in wedding feasts and also in star hotel restaurants for the people with impeccable taste. Ice apple pudding is a creamy dreamy dessert with enticing flavors of saffron, cardamom and palm fruits (nungu or ice apple) considered as a perfect finish to a sumptuous feast.

Mushroom Masala

Mushroom masala is a healthy and also a hearty dish that can be sandwiched between toasted bread slices or served as a side for rice & roti. Since I have spiced mushroom masala up with pepper & ginger and avoided using chillies, it can be served to people who can not bear the heat of chilli particularly to kids.

Eggless Walnut Bundt Cake

Being a vegetarian I like to use walnuts as much as possible as these are quite a few of plant based sources of omega-3 fatty acid. It has always been challenging to prepare a recipe using these slightly bitter nuts, now I have baked an eggless walnut Bundt cake using banana & toasted walnuts as they compliment each other, sweet bananas suppress the bitterness of walnuts and also they both add a delicious flavor & texture to the cake.

Nei kadalai

Nei kadalai is one of my favorite childhood snacks that I relished along with wheat halwa. It brings me back fond memories associated with this delicious savory as our family get-togethers were incomplete without spicy crunchy flavorful nei kadalai and soft gelatinous wheat halwa. I still cherish all those happy moments with my father when he brought me nei kadalai and Tirunelveli halwa.

Fresh Fruit Salad

I like to take a bowl of fresh fruit salad for my lunch whenever I don’t feel like cooking an elaborate meal. I also don’t feel like missing my meal because of mint leaves & chaat masala, the star ingredients used in here. So anyone who wants to reduce the in-take of carbs can try this salad as it satiates one’s hunger. Besides we can serve this delicious fruit salad to children who refuse to take fruits, as they like the flavor of chaat masala.

Buttermilk & Lassi

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.

Indian Popsicles

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.

Blackgram Rice with Sesame Chutney

Ulundham Paruppu Sadham (Blackgram rice) is a unique rice dish popular in Tirunelveli and surrounding regions and this rice is typically served with ellu thuvaiyal for lunch. We usually serve this nutritious meal to young girls during their cycle every month and also to pregnant women as blackgram is beneficial to strengthen their hip bones. Nevertheless it can be served to kids, men & old people alike.

Pounded Palmyra Sprout

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.

Amla Pickle

Indian gooseberries (amla) were mentioned in Sangam Tamil literature 2000 years ago for their anti-aging properties. The king Adhiyamaan of Chera dynasty was famous for his munificence and he was regarded as one of the kadaiyezhu vallal (meaning last seven patrons) in the history of Tamil monarchy. In those days amla was a scarcely available fruit and it was believed to have anti-aging properties to prolong one’s life. The king as a patron of literature offered such a rarest & precious nellikani (amla) to an old poetess Avvaiyar rather than partaking it by himself. Avvaiyar rendered beautiful verses after receiving amla praising the magnanimity of king Adhiyamaan (you may click here to read those lines).

Aval Puttu

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.

Chettinad Masala Kootu

Generally children prefer to take stir-fried vegetables like poriyal or varuval, and they give least importance to the steamed or boiled vegetables like kootu. So we can encourage them to take kootu by making it spicy and flavourful. Here I have shared chettinad style masala kootu liked even by the kids who refuse to take vegetables. This is one of our favorite kootu recipes, so I would like to prepare masala kootu with the vegetables like cabbages, native melons & gourds that are not liked by my family.

Thuvaram Paruppu Sadam

Thuvaram paruppu sadam (rice with split pigeon peas) is a traditional flavorful one-pot meal popular in Tirunelveli. I like to prepare our favorite thuvaram paruppu sadam for lunch on a lazy weekend as it does not require much of a planning. It is so delightful when we pour coconut oil lavishly over the rice and relish with crunchy appalam & vadagam.

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