Manoharam

Ayodhya, the birth place of Lord Rama, is kicked off with a grand celebration of Deepavali this year. Yesterday the residents of Ayodhya lit 551,000 lamps and illuminated the banks of River Sarayu. Even this pandemic could not dampen our festive spirit, special arrangements have been made across the nation to celebrate this Deepavali happier, healthier & safer than ever before. This year I have tried to replicate my grandmother’s Deepavali platter consisting of traditional Tamilnadu sweets & savories, and it reminds me of the festive feasts relished during my childhood days. Now I post a recipe for Manoharam, a sweet delicacy popular in southern districts of Tamilnadu, and you can also find my other Deepavali recipes here.

Deepavali Dumplings: Susiyam, Munthiri kothu & Bonda

Dumplings are not only traditional but also universal, they are ubiquitous in almost every cultural cuisine in various forms be it boiled, baked, steamed or fried. Chinese dim sum, Italian ravioli, Nepalese yomari, Jamaican fried dumplings, Polish potato plum dumplings, British herb dumplings, American apple dumplings, etc. are some of the old-fashioned adorable dumplings that still delight the gourmets across the globe. Susiyam, Munthiri kothu & Bonda are the traditional dumplings prepared in my family for Deepavali festival.

Vada Pav

Vada pav is similar to American burger, here we use a pull-apart pav bread stuffed with spicy potato dumpling instead of patties. It is a popular street food in Mumbai, anyone traveling to Mumbai won’t like to return home before relishing the street foods like vada pav, pav bhaji, paani puri, etc. It is so fascinating to find people from every walk of life whether a celebrity or a taxi driver dropping in to such eateries to savor these tantalizingly delicious goodies.

Vegetable Bajji

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.