Generally, we prefer to welcome every new beginning with sweets, but we follow a unique tradition of preparing an elaborate meal of different flavours (arusuvai virudhu) on the occasion of Chithirai Vishu (New Year) celebrated on the 14th or 15th of April every year. It is actually an Ayurvedic tradition to stimulate all the parts of our palate by taking a nourishing meal of six flavours like sweet, sour, bitter, astringent, salt & pungent. This also encourages us to embrace each season, or every change in our life gracefully. So we never miss to include the bitter ingredient, neem flower that blooms plentifully in this season, into our New Year feast (Vishu sadhya). We prepare the traditional veppampoo pachadi, a confluence of all the six tastes, using neem flowers and many other ingredients.
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.
Interestingly Indian Biryani & Italian Risotto share some similarities: Seeraga samba rice & arborio rice are of same texture and they are cooked al dente in both the recipes. Seeraga samba rice is a quintessential ingredient of biryani in south India for its wonderful flavor, it also absorbs the flavors of all the spices used in it, and it does not gather into thick lumps.
Eggplant (brinjal) gothsu is one of our favourite accompaniments for idli & dosa and I usually prepare this for breakfasts on Sundays. It is a very unique gothsu prepared by people living in Tirunelveli and is called as kathrikai kichadi.