The food culture varies from district to district and Thalavaalaillai Sappadu/virundhu is famous all over Tamilandu and food is served in an order with so many delicacies.
As my grandparents are from different districts,(kongunadu,chettinadu,tiruvarur)the food in my house is a mixed of all the districts.
Today's spread is one what we make it Tamil New Year and the specialty of this spread is,it has all the six tastes served along with mukkani(three fruits-Mango,banana,jack fruits).
The six tastes are
1.Innipu - sweet -Jaggery
2.Pulipu - sour -Mango,Tamarind
3.Kasappu - bitter-Bittergourd
4.Uvarpu - salty-Salt
5.Thuvarpu-tart/astringent- Raw banana
6.Kaarpu/karam-spicy-Red and green chilly
As I made this on new year day which was a weekday here I couldn't take the step wise pictures,since Hubby was for lunch by 1 o'clock.Will update the pictures soon.
I wanted to share some breakfast thali which we make it on auspicious days but due to lot of other personal work couldn't share you.
For the auspicious days,we make sweet,idly,2 types of chutney either pongal or kichadi.Today I shared you the semiya kesari which we make it often for breakfast or evening tiffin.Let's move on to the recipes.....................
The lunch thali is of
Lemon rice
White rice
Paruppu,nei
Sambar
Rasam
Mangai Pachadi
Avarakkai poriyal
Vazhakkai varuval
Passiparuppu payasam
Thayir
Masala Vadai
Paavakkai Chips
Mango
Yelumichai Sadam/Lemon Rice
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmathi /sona masoori rice | 1 cup |
| Lemon Juice/yellumichai chaaru | 3-4 tbs |
| Green chilly/pachamilagai | 3 (chopped) |
| Ginger/inji(chopped) | 1/2 inch |
| Red chilly/vara milagai | 2(broken) |
| Peanuts/verkadalai | 1 tbs |
| Cashews/mundiri | 4-5(broken) |
| Turmeric powder/manjal podi | 1/8 tsp |
| Salt | 1 tsp |
| Oil | 1 tbs |
For the tempering
| Ingredient | Quantity |
|---|---|
| Mustard seeds/kadugu | 1/2 tsp |
| Urad dhal/uluthamparuppu | 1 tsp |
| Channadhal/kadalaparuppu | 2 tsp |
| Asafoetida/perungayam | a pinch |
Method
- Cook the rice in the pressure cooker or electric cooker along with a pinch of salt,separate the grains and add the sesame oil.Let it cool down completely.
- Meanwhile heat a pan with the oil and splutter the mustard seeds,add the urad dhal,channna dhal,cashews,peanuts and asafoetida one by one.Add the green chilly,chopped ginger red chilly,curry leaves and toast it for a minute.
- Add the salt and turmeric powder,mix it well.Put off the stove and add the lemon juice.
- Stir it well to get everything blend.Add this mixture to the rice and mix it gently.
- Lemon Rice is ready.
Kathirikkai,Murungaikkai Sambar
Ingredients
| Ingredient | Quantity |
|---|---|
| Toor dhal/thuvaram paruppu | 1/2 cup |
| Eggplant/kathirikkai(sliced) | 3-4 |
| Drumstick/murungaikkai | 10 (1 inch piece) |
| Onion | 1(medium size) |
| Tomato | 1 (chopped) |
| Sambar powder | 1 tbs |
| Tamarind/puli | big goosebery size |
| Turmeric powder/manjal podi | 1/8 tsp |
| Salt | 11/2 tsp |
| Oil | 1 tbs |
| Ingredient | Quantity |
|---|---|
| Mustard seeds/kadugu | 1/2 tsp |
| Urad dhal/ulutham paruppu | 1 tsp |
| Cumin seeds/jeeragam | 1/4 tsp |
| Asafoetida/perungayam | a pinch |
| Dried red chilly/varamilagai | 1(broken) |
Method
- Pressure cook the toor dhal for 4-5 whistles or till it cooks mushy and mash it with a ladle.Extract the tamarind and keep it aside.
- Heat a pan with a tsp of,saute the onion and tomato for couple of minutes.
- Add in the sliced eggplants and drumsticks and give it a mix,now add in the sambar powder.
- Mix it well and add around a cup of water and cook till the veggies gets are 3/4th done.
- Add the mashed dhal and tamarind water,let it boil for another couple of minutes.
- Now do the tempering separately in the remaining oil and add it to the sambar.
- Finally sprinkle the coriander leaves and put off the flame.
- Kathirikkai,murungaikkai sambar.
Avarakkai poriyal/Broad beans Poriyal
| Ingredient | Quantity |
|---|---|
| Avaraikkai/broad beans | 11/2 cups(chopped) |
| Shallots/chinna vengayam | 3-4 (chopped) |
| Mustard seeds/kadugu | 1/2 tsp |
| Urad dhal/ulutham paruppu | 1 tsp |
| Red chilly/varamilagai | 2 (broken) |
| Coconut(grated) | 2-3 tbs |
| Salt | 3/4 tsp |
| Oil | 2 tsp |
Method
- Heat a pan with oil do the tempering with mustard seeds and urad dhal,add in the broken red chilly and saute the onion for a minute.
- Then add in the chopped broad beans and saute it for couple of minutes.
- Sprinkle 2 tbs of water and add in the salt,cook it covered in a medium flame for 5 minutes or till the vegetables gets soft.
- Add the grated coconut and mix it well and put of the flame.
- Avaraikkai/broad beans poriyal is ready.
Payatham Paruppu Payasam/Moong dhal Payasam
Ingredients
| Ingredient | Quantity |
|---|---|
| Moong dhal/paasi paruppu | 1/2 cup |
| Jaggery/vellam | 3/4 cup |
| Coconut milk(thick) | 1/2 cup |
| Cashews/mundiri(broken) | 2tbs |
| Cardamom powder | 1/8tsp |
| Coconut bits(optional) | 1 tbs |
| Salt | a pinch |
| Ghee | 2 tsp |
| Edible camphor | a mustard size |
- In a pan dry roast the moong dhal in a medium flame till a nice aroma comes out and becomes golden.
- Pressure cook it with enough water for 3-4 whistles in a medium flame.
- Meanwhile melt the jaggery and strain it,fry the cashews and coconut bits in the ghee and keep it aside.
- Once the pressure subsides dd the jaggery syrup and let it cook for 2-3 minutes.
- Add the coconut milk and let it cook for one boil only.
- Put off the flame add the fried cashews,cardamom powder and edible camphor and give it a mix.
- Serve it warm.
| Ingredient | Quantity |
|---|---|
| Channa dhal/kadalaparuppu | 1 cup |
| Red chilly/varamilagai | 2 |
| Green chilly /pachamilagai | 2-3 |
| Fennel seeds/sombhu | 1 tsp |
| Ginger/inji | 1 inch |
| Garlic/poondu | 2 cloves |
| Onion(finely chopped) | 1(medium size) |
| Curry leaves/karivepillai | 1 sprig(chopped) |
| Coriander leaves/kothamalli | 1tbs(chopped) |
| Salt | 11/4 tsp |
| Oil | for deep frying |
Method
- Grind the channa dhal,red chillies,green chillies,ginger,garlic and fennel seeds to a coarse batter by sprinkling little water as needed.
- Transfer it to a bowl,add in chopped onions,curry leaves and coriander leaves,mix it well.
- Take a small lemon sized, flatten it and fry it in the oil in a medium flame till it becomes golden and crisp.
- Serve it warm.
Semiya Kesari/Vermicelli Kesari
Ingredients
Method
Enjoy...........................................................
Ingredients
| Ingredient | Quantity |
|---|---|
| Semiya/vermicelli | 3/4 cup |
| Sugar/sakkarai | 1/2 cup |
| Ghee/nei | 3 tbs |
| Cashews/mundiri | 1 tbs |
| Cardamom powder/ellakai | 1/8 tsp |
| Orange food color | few drops |
| Hot water | 1 cup |
Method
- Boil the water and fry the cashews in a tsp of ghee to a golden color.
- Heat a pan with 1 tbs of ghee and roast the vermicelli in a medium flame till it becomes golden,to this add the boiling water and cook it covered till the vermicelli becomes soft and coked completely.
- Add the food color and sugar to it,mix it well.
- Add the remaining ghee and cook it till it becomes thick.
- Put off the flame and sprinkle the cardamom powder,add the fried cashews and mix it well.
- Serve it warm.
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