Aadi Perukku

 

Aadi  Perukku Festival

The traditional Tamil calendar is one long pageant of a colorful mosaic of festivals. These festivals are an expression of the joyous spirit of celebration.

Adiperukku is a Tamil festival celebrated on the 18th day of the Tamil month of Adi (july 15-August 15). Adiperukku, otherwise called Pathinettam perukku. 

The newly-married couple goes to their in-laws to celebrate Aadi. They also drown the garland which they wore on the day of their marriage and which they kept safely.  On the very day the couple dresses once again as bride and bridegroom. They receive gifts from both parents to commemorate the first Aadi Paddinettaam Perukku Vizha. They also share a common meal with the family.

 The festival is unique in itself because the wife prays not for herself only but also for the longevity and the well-being of her husband.

Special food is prepared on this day and family and friends get together and pray for uninterrupted supply of water and a good harvest.

Happy Aadi Perukku


Chitrannam - Variety of Mixed Rices (Click Here)

Recipes (Click the link)

Coconut Rice

Lemon  Rice

Puliyodarai

Kadambha Satham

Venn Pongal

Raw Mango Rice/Manga Satham

Spicy Tomato Rice

Arisi Paruppu Satham

Dahi Annam/Curd Rice

Sarkarai Pongal

Vadai

Paruppu Vadai

Mysore Bonda

Aadi Perukku

 

Aadi  Perukku Festival

The traditional Tamil calendar is one long pageant of a colorful mosaic of festivals. These festivals are an expression of the joyous spirit of celebration.

Adiperukku is a Tamil festival celebrated on the 18th day of the Tamil month of Adi (july 15-August 15). Adiperukku, otherwise called Pathinettam perukku. 

The newly-married couple goes to their in-laws to celebrate Aadi. They also drown the garland which they wore on the day of their marriage and which they kept safely.  On the very day the couple dresses once again as bride and bridegroom. They receive gifts from both parents to commemorate the first Aadi Paddinettaam Perukku Vizha. They also share a common meal with the family.

 The festival is unique in itself because the wife prays not for herself only but also for the longevity and the well-being of her husband.

Special food is prepared on this day and family and friends get together and pray for uninterrupted supply of water and a good harvest.

Happy Aadi Perukku


Chitrannam - Variety of Mixed Rices (Click Here)

Recipes (Click the link)

Coconut Rice

Lemon  Rice

Puliyodarai

Kadambha Satham

Venn Pongal

Raw Mango Rice/Manga Satham

Spicy Tomato Rice

Arisi Paruppu Satham

Dahi Annam/Curd Rice

Sarkarai Pongal

Vadai

Paruppu Vadai

Mysore Bonda

Aadi Perukku

 

Aadi  Perukku Festival

The traditional Tamil calendar is one long pageant of a colorful mosaic of festivals. These festivals are an expression of the joyous spirit of celebration.

Adiperukku is a Tamil festival celebrated on the 18th day of the Tamil month of Adi (july 15-August 15). Adiperukku, otherwise called Pathinettam perukku. 

The newly-married couple goes to their in-laws to celebrate Aadi. They also drown the garland which they wore on the day of their marriage and which they kept safely.  On the very day the couple dresses once again as bride and bridegroom. They receive gifts from both parents to commemorate the first Aadi Paddinettaam Perukku Vizha. They also share a common meal with the family.

 The festival is unique in itself because the wife prays not for herself only but also for the longevity and the well-being of her husband.

Special food is prepared on this day and family and friends get together and pray for uninterrupted supply of water and a good harvest.

Happy Aadi Perukku


Chitrannam - Variety of Mixed Rices (Click Here)

Recipes (Click the link)

Coconut Rice

Lemon  Rice

Puliyodarai

Kadambha Satham

Venn Pongal

Raw Mango Rice/Manga Satham

Spicy Tomato Rice

Arisi Paruppu Satham

Dahi Annam/Curd Rice

Sarkarai Pongal

Vadai

Paruppu Vadai

Mysore Bonda

487:Kerala Style Tomato Rasam/ Tomato Sathuamuthu

Rasam plays a vital role in our south-Indian meal. First part it helps in digesting the food easier and next, the spicy masalas helps to cure sore throat.

Tomato rasam recipe is one of the most popular of the south Indian rasam recipes. This is an easy and tasty way of preparing Rasam. Tomato is a main ingredient in this Rasam.  You don’t need cooked lentils for this rasam.

Preparation Time:      5 Minutes

Cooking Time            10 Minutes

Recipe Category :      Sathuamutu / Rasam

Recipe Cuisine   :      Kerala, South Indian

Serves             :        3-4 People

Ingredients

 Medium size Tomatoes          4 nos.

 Grated Ginger                       1 Tsp.

Green Chilies                         2 no. (Silted)

 Cumin seeds                         ½ Tsp.

Tamarind                              Gooseberry size

Turmeric Powder                     ¼ Tsp.

Black Pepper Powder                ½ Tsp.

Chili Powder                             ½ Tsp.

Asafetida powder                      ¼ Tsp.

Salt                                          to Taste.

Curry Leaves                             few

Coriander leaves                        for decoration.

For Seasoning

 Coconut oil                               1 Tsp.

Mustard seeds                           1 Tsp.

Method:

• Wash and chop the tomatoes.
• Soak the tamarind in a cup of water .Extract the juice and discard the pulp of it. Keep aside.
• Heat the oil in kadai, add mustard seeds and its starts splutter add the chopped tomatoes, curry leaves and sauté it.
• Add Turmeric powder and chili powder and sauté for a minute.
• In mean time crush the green chilies, ginger and cumin seeds.
• Add to the tomato mixture and sauté for a minute. Now add coriander leaves, pepper powder, asafetida powder to the tomato mixture.
• Now add the tamarind juice to the tomato mixture. Add salt and boil for few more minutes.
• Remove from the fire, add more coriander leaves, curry leaves and close the vessel.
• Now tomato rasam is ready to serve
• Serve with hot white rice and dry fry vegetables…. 

Note:

•        Don’t let the rasam to boil for long time. Just the frothy texture is good enough for making a perfect rasam.

Express Tomato Sambhar

Tomato  sambhar is an unique variation to the lentil based traditional Sambhar recipe. This thakkali or tomato Sambhar has the tomato puree seasoned with mustard seeds, chilies and curry leaves and is best paired with steamed rice and idly/dosa.. I am sure you will like it. 

 Ingredients

  Ripe Tomato (Medium)               6 nos

  Toor Dal –                                  ½ cup

  Turmeric powder –                      ½ tsp

  Sambar powder                          2 tbsp

  Carrot (Medium)                        1 no

Salt to taste

 Seasonings 

 Oil                                               2 tsp

 Mustard seeds                             ¼ tsp

 Cumin seeds                               1/4 tsp

  Hing                                           ¼ tsp

 Green chili (small)                       2 (slit)

  Curry leaves – few   

For Garnishing

Ghee  /Coconut Oil                       3 TSP

Lemon juice                                  1 tbsp

                                 

Preparations:

•   Wash the tomatoes and cut into pieces. Grind it finely in the mixer.
•    Cook the Toor dal with turmeric powder and enough water in the cooker. Let it cook up to 3 – 4 whistles. When it cools down mash it well and keeps it aside.
•   Take a kadai, heat the oil, add the ground tomatoes and mix it well. Let it cook until raw smell is gone.
•   Add the chopped carrot, turmeric powder, sambar powder, salt and 2 cups of water. Let it boil until it becomes tender.
• And add the cooked-mashed Toor dal and mix it well. Let it boil for 5 minutes. If the sambhar is thick you can add some more water.
•     For seasoning:  Take a kadai, heat the oil and add mustard seeds. When it splutters, add curry leaves, green chilies and Hing, mix it well. Pour it into the sambhar.
• Garnish it with Ghee and lemon juice.
•  Serve it hot with rice/Idlis/dosas.

Tomato Sambhar

Brown rice Bisi bele bath

  I already previously posted the BBB in my blog. This time I have used brown rice instead of white rice. And I made some changes in these recipes.  I made this recipe as simplest as one and made it very quickly.  Its very healthy and tasty too.Try this one and give your feedback.

Ingredients:

Brown rice                             1 cup

Toor dhal                               ½ cup

 Frozen Mixed vegetables         1 cup (Carrot, lima beans, and peas)

Potato                                   2 no (peeled and cut medium pieces)

Tomato                                  1 no (chopped finely)

Turmeric Powder                     ¼ tsp.

Green chilies                          4 no
Bisi Bela Bath Powder              2 tbsp.

Tamarind   juice                       2 tbsp.

Melted Ghee                            2 tbsp.

Jaggery powder                        1 tsp.

Salt to taste

For Seasoning:

Ghee                                       1 tsp.

Cahewnuts                               4 no

Curry leaves                              few

Dry coconut                               2  tbsp
Green Bell pepper                     1/2 no

Method:

• Mix all ingredients (expect Jaggery) in a pressure cooker and add enough water and cook it till 3-4 whistles.  Lower the heat and cook for 5 minutes.
• Switch off the stove. Let it cool down. After that, take out the rice from pressure cooker and slightly mash it well. Keep aside.
• Heat the pan with ghee and fry the cashews, curry leaves, dry coconut till brown. Keep aside.
• Transfer the cooked rice into pan, add little ghee/oil and Jaggery (if you want more spicy, you can add  more BBB powder, chili powder) and mix well.  Add little water and cook it till boil.
• Now add all fried seasonings and fried bell pepper in it and mix it well.
• Serve hot with raita.

Note: Add more ghee according to your preference.