Tamil New Year Recipes

Tamil New Year Recipes | தமிழ் புத்தாண்டு ரெசீபீக்கள் | South Indian Thali 

Tamil new year is celebrated on the first day of Chithirai in the tamil calendar. In 2018 the tamil new year falls on Saturday, the 14 April. Tamil new year is known as Tamil Puthandu or தமிழ் புத்தாண்டு , is also known as Puthuvarusham. Tamil new year festival date is set with the solar cycle of the lunisolar Hindu calendar, as the first day of the Tamil month Chithirai. Therefore it almost always falls on or about 14 April on the English calendar. The day is observed by Hindus as the traditional new year, but and is known as Vishu in Kerala, and Vaisakhi in central and north india.

 On this day , tamil people greet each other and the day is observed as a family time. Clean up their house , prepare a tray with fruits and flowers and auspicious items, light up the pooja Altar and visit local temples.People wear new clothes and youngster go to elders seektheir blessings and prat their respects and the family has a vegterian feast. Usually this feast consists of all the six tastes known as arusuvai, which symbolically means that the year ahead will have all the ups and downs   of life.

Recipe collection for Tamil new year and its links are given below.

1. Carrot Halwa
2. Gulab Jamoon
3. Kootu
4. Masal Vadai
5. Potato curry
6. Carrot Raita
7. Avakkai Pickle

8. Aviyal
9. Poriyal
10. Chips

11. Paruppu
12. Milagu Kulambu
13. Sambar
14. Rasam
15. Mor Kulambu

Pottukadalai Urundai

Pottukadalai Urundai
Pottukadalai Urundai is an another Karthigai deepam recipe. It is an easy recipe but the consistency of jaggery is very important, or else we can not make urundais. I shall post all the ten recipes made for aval kitchen magazine. Stay tuned.

Now let us see how to make
Here is the quick video

Preparation time   - 20 minutes
Cooking time   - 20 minutes
Yield    - 12 urundais
Ingredients:
Pottukadalai (fried gram) -  1 cup
Jaggery – ½ cup
Water – ¼ cup
Ghee - 1 tsp (for greasing)
Method:

Dry roast Pottukadalai in medium flame for ten minutes.

 Powder the jaggery. Add jaggery and water in the pan and allow it to dissolve.When it dissolves strain it.Again boil till it reaches rolling ball consistency.

You have to add a drop of cooked Jaggery syrup in a bowl of water,You should be able to roll like a ball. That is called rolling ball consistency.

Add  Pottukadalai and mix well.

For even size balls use tablespoon.

Grease the palm with little ghee and make urundais(balls) when it is hot.

Note:
You can wet the palm in water and make urundai.  When it is very hot you can wet or else you can make it with ghee.
Don’t wet all the time. If you wet all the time, pottukadalai urundai will loose its crispness.
You can use rice flour instead of water.
Pottukadalai must be roasted little for crisp urundais.

Kadalai Urundai

Kadalai Urundai / Kadalai Mittai / Peanut Chikki
Kadalai Urundai is an another Kartigai deepam Recipe. I made this recipe for Aval Kitchen magazine Dec2016 issue. I made 10 recipes for that issue. Iwill post them before karthigai deepam. I have already posted Nel Pori Urundai.

Let us see how to make
Here is the quick Video

Preparation time   - 20 minutes
Cooking time   - 15 minutes
Yield    - 12 urundais
Ingredients:
Peanut (Ground nut) -  1 cup
Jaggery – ½ cup
Water – ¼ cup
Ghee - 1 tsp (for greasing)
Method:
 Dry roast peanut in medium flame till it cracks. Remove skin by rubbing and blowing method.
 Clean well and put it in the bowl.

Powder the jaggery. Add jaggery and water in the pan and allow it to dissolve.When it dissolves strain it.

Again boil till it reaches rolling ball consistency. You have to add a drop of cooked Jaggery syrup in a bowl of water,You should be able to roll like a ball. That is called rolling ball consistency.

Add peanut and mix well.

For even size balls use tablespoon.

Grease the palm with little ghee and make urundais(balls) when it is hot.

Note:
You can wet the palm in water and make urundai.  When it is very hot you can wet or else you can make it with ghee.
Don’t wet all the time. If you wet all the time, Kadala urundai will loose its crispness.
You can use rice flour instead of water.
Peanuts must be roasted well for crisp kadalai urundais.

Nel Pori Urundai

Nel Pori Urundai / Karthigai Recipes
Nel Pori Urundai is usually made during Karthigai deepam and is offered to god as neivedhiyam. You can also try this easy and simple recipe and share your comments with me.
Let us see how to make Nel Pori Urundai

Here is the quick video

Preparation time   - 10 minutes
Cooking time   - 30 minutes
Yield    - 20 urundai
Ingredients:
Nel  Pori -  4 cup
Jaggery – ½ cup heaped
Ghee - 2 tsp
Water – ¼ cup
Cardamom powder - ¼ tsp
Dry ginger powder- ¼ tsp
Method:
Remove husk. Clean well and put it in the bowl. Powder the jaggery. Add jaggery and water in the pan and allow it to dissolve.

When it dissolves strain it.

Again boil till it reaches rolling ball consistency. You have to add a drop of cooked Jaggery syrup in a bowl of water,

 then you should be able to roll like a ball. That is called rolling ball consistency.At this stage add cardamom powder and dry ginger powder.

Add nel pori and mix well.

Grease the palm with little ghee and make urundais(balls) when it is hot.

Note:
You can wet the palm in water and make urundai.  When it is very hot you can wet or else you can make it with ghee.
Don’t wet all the time. If you wet all the time, the pori urundai will loose its crispness.
You can use rice flour instead of water.
You can add coconut bits and fried gram too.

Paneer 65

Paneer 65  / How to make paneer 65 
Paneer 65 is a simple and healthy recipe for kids. Elders can eat once in a while. I always use home made paneer only. If you use home made paneer then you won’t like store bought one. It is a quick and easy recipe too. Adding white pepper powder will give nice flavor to it.

Let us see how to make
Preparation time - 20 minutes
Cooking time - 10 minutes
Serves - 4
Ingredients:
Paneer - 200 gram
Rice flour          - 2 tblsp
Corn flour          - 2 tblsp
Maida - 2 tablsp
Ginger garlic paste  - 1 tsp
Fresh thick curd  - 2 tblsp
Chilli powder   - 1 tsp
Garam masala   - ¼ tsp
Salt           - to taste
Oil            - For deep fry
Spring Onion    - 1 (for garnishing)
Method:
Add rice flour, corn flour, maida, ginger garlic paste, curd, chilli powder, garam masala, salt in a bowl and mix it well.

Marinate paneer in this mixture and keep aside for about 10 to 15 minutes or keep it in the refrigerator.

Heat  oil in a frying pan and deep fry paneer till golden brown.

 Sprinkle white pepper powder and spring onion over it and serve hot with tomato sauce.

Note:
If the batter is thick you can add little water and mix it well.
Garnish with onion rings and fried curry leaves also.

Pepper Thattai / Milagu Thattai

Pepper Thattai / Milagu Thattai

Two years back I made spicy thattai with coriander leaves and peanut . I always like to make thattai. Because it is very simple to make. It is time consuming but no hard work when compared to murukku. Now let us see how to make Pepper Thattai

Preparation time                             - 10 minutes

Cooking time                                  - 30 minutes

Yield                                                - 25 ( according to the size)

Ingredients:

Rice flour                                                            - 1 cup

Fried gram (Pottu Kadalai) flour                        - ¼ cup

Butter                                                                   - 1 tsp

Bengal gram                                                       - 1 tablsp

Asafoetida                                                          - ¼ tsp

Pepper                                                                 - 1 tsp

Salt                                                                        - to taste

Oil                                                                          - for frying

Method:

Take rice flour and besan flour in a bowl. Crush pepper in a pestle and mortar. 

Soak Bengal gram for one hour. Add bengal gram, butter, salt and asafoetida to the flour. 

Mix well with hand. Then add water and make a smooth dough. Grease the plastic sheet with little oil. 

Place little dough inside the plastic sheet and roll into chapati. With the help of cookie cutter or lid of small round container make small thattai’s in the dough.   

Heat oil in a frying pan and fry thattai in batches. Fry both sides well and take it out when the shhh sound subsides. Drain oil in the tissue paper and store it in an airtight container.

Note:

You can press the thattai with hand also.

You can press thattai with the backside of the greased flattened bowl.

Crushed pepper  gives great flavor to the thattai. So add it crushed.

Peanut Rice

Peanut Rice / Verkadalai Sadham
Peanut rice is a good source of protein.It is highly nutritious and it serves as a good tiffin box menu. When the rainy season begins and when you feel like eating some thing spicy. Eating these types of variety rice will come handy. It is easy to make and nice to taste.

Let us see how to make

Preparation time - 10 minutes
Cooking time - 20 minutes
Serves - 4
Ingredients:
Cooked rice - 2 cup
Gingelly oil - 1 tsp
Dry roast and grind:
Peanut - ¼ cup
Sesame seed - 1 tablsp
Red chilli           - 2
Grated coconut - 2 tablsp

To temper:
Oil - 2 tablsp
Mustard - ¼ tsp
Urad dal - ¼ tsp
Peanut - 1 tablsp
Curry leaves - few
Method:
Add one teaspoon gingelly oil to the cooked rice and allow it to cool. Dry roast peanut, red chilli, sesame seed and coconut in a pan separately.

 After cooling grind coarsely.

Heat oil in a add mustard, urad dal, peanut and curry leaves. When it splutter switch off the stove. Add grind peanut powder, salt and tempering to the rice and mix well.

Serve with chips or vadams.

Note:
Add spices according to your taste.