Farmers invest their time, money, and everlasting efforts in their farmlands to grow healthy high-yielding crops and they eagerly look forward to the harvesting season. Obviously, they regard every harvest as a sign of prosperity as they reap the benefits only at the time of harvesting. So farmers here celebrate the harvest festival, Pongal, for 4 days with fun & fervour. They thank the Mother Nature (pancha boothangal/ five elements) that helped them blessed with abundance by preparing Pongal in an open space outside their house and offer it to Sun God. Also they bathe their cows, bulls & other domestic animals including elephants and treat them with sugarcane, banana, sweet pongal, etc.
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 centuries-old custom still practiced on the day of Vijayadasami that the teachers or parents introduce the syllables of the first language to the kids. We guide them to write the alphabet on a bed of sands as a tradition. Furthermore, we encourage the children to enroll in music, dance, or other art schools on this auspicious day. Now I do feel as if this were the first post when I resume my blogging after a lull of quite a few months. So I have shared a simple Chettinad recipe for a rich and intriguing keerai masiyal. I relished this dish when we dined at a restaurant in Madurai a few months ago before the onset of the pandemic.
Pongal, a harvest festival, is celebrated here to thank the Sun God. Sun is regarded as the creator and sustainer of life on earth, and worshipping the Sun is an age-old practice still followed in India. We could find several hymns praising the Sun god in our scriptures and also several temples enshrining the Sun god (Surya) as the primary deity across India. Suryanaar temple is one of the Sun temples in south India (Kumbakonam, Tamilnadu) where wheat pongal is offered to the supreme deity, Sun God. So we can also prepare wheat pongal instead of rice pongal and offer to Sun God on this Pongal festival.
We celebrate a plethora of festivals between August & November every year. Every festival is celebrated distinctively in various regions across India. It is quite astonishing to find how the cuisine, culture, and customs vary from one region to other within our country. Kosambari is a traditional lentil salad popular in South India (particularly in Andhra, Karnataka and some parts of Tamilnadu) with little variations. This salad is offered to deities in this festive season and also served to guests at the wedding banquets or festive gatherings.
Anjarisi pongal, a rice dish made using 5 varieties of rice, is a traditional pongal served in sumptuous Chettinad wedding feasts. They usually prepare anjarisi pongal or anjarisi payasam using black kavuni arisi, varagu arisi (kodo millet), rava (sooji), javvarisi (sago) and raw rice. But I tried using indigenous rice varieties well known for their nutritive values especially for low-GI property like white kavuni arisi, varagu arisi, moongil arisi (bamboo rice), mappillai samba arisi (red rice), and kaikuthal arisi (hand-pounded rice) for making delicious and nutritious pongal.
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.
We often felt shy talking about food during our childhood days as we might get teased by our peers or others as gourmands. Nowadays, it is a welcome trend that the kids are happily wielding small ladles to cook up their favorite meals (thanks to the TV shows like Masterchef Juniors), and the teens turn to food critics with élan. Today the gourmands proudly declare themselves the foodies and try various cuisines. Apparently, a foodie would find Pesarattu, the golden green crepes, served with melt-in-mouth savory sooji (upma), flavorful lentil stew (sambar), spicy ginger chutney and creamy coconut chutney as a gastronomic delight.
It is really challenging to prepare piquant poriyal using mildly sweet earthy-flavored beetroots. I tried various beetroot poriyal recipes by adding different ingredients to mask the sweet flavor and make it more palatable. Incidentally, I found that we can add a burst of flavor by sauteing beetroot along with garlic in coconut oil and spicing it up by adding pepper. I have also added nicely fluffed up yellow lentils along with deep red beetroot chunks for adding beautiful color and delicious texture.
We, generally, prepare puttu using rice flour and serve for breakfast along with spiced or sweetened legumes. Here I have tried using cornmeal (makka chola maavu) as I find cornmeal ideally suitable for breakfast compared to rice flour. You can refer the comparison table below for the nutrient values of cornmeal.
Whenever I heard the word payasam, I was visualizing jaggery payasam (made using rice & lentil) aka anna payasam during my childhood days. It was a delicious staple dessert prepared in our family whether to treat our guests, or ourselves on our birthdays/ festivals, or simply to offer to deities at home on Fridays. However we gradually switched to other payasam made of rice adai, vermicelli (semiya), tapioca pearls (javvarisi), jackfruits, etc. Nevertheless we still follow the tradition of feeding the traditional anna payasam to babies in front of the deities at home or in a temple when solid foods are introduced to them for the first time.
Ashoka halwa is a protein-rich sweetmeat usually prepared during festivals or special occasions. Ashoka halwa is also offered to deities as neivedyam and served as prasadam particularly for Navarathri. It is one of my favorite sweets for its beautiful silky texture and the sweet aroma, and I find this as the best alternate for kesari. So I like to prepare this often and serve for the breakfast on any special occasion.
Dal Tadka is a simple but a hearty lentil curry flavored with fried cumin seeds & red chillies. It is the most popular dish served with roti, naan, or pulav, and it can be prepared easily with commonly available ingredients in no time. Dal can be made spicy by adding the tadka (tempering) or rich by preparing the tadka in ghee. Without tadka this dal can be devoured as a hot lentil soup on a cold winter night.
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.
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.
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.
Paruppu usili (vegetable lentil crumble) is one of the most popular south Indian side dishes served along with rice & kuzhambu. We can also serve this dish as a mid-morning snack to weight watchers, or pack it for school children. It makes them feel full and it contains protein, fiber, vitamins & minerals required for an active mind & body.
Sambar is the most popular side dish for idli, or dosa typically prepared by south Indians, others used to feel that their sambar is not as delicious as the one prepared by south Indians. Here I have shared a fail-safe recipe for making delicious sambar which is a perfect accompaniment for idli, masal dosa, vennpongal, kichadi, or medhu vadai.