"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

Erode Style Mutton Thanni Kuzhambu & Mutton Varuval - A Journey through Kongu Cuisine & Kida Vettu Culture

    When the villagers of Tamil Nadu face hardships—whether it’s a bout of illness among their cattle, a streak of bad weather, or any other misfortune—they turn to their gods for solace and solutions. One such powerful tradition is the Kida Vettu, a ceremonial lamb sacrifice to appease the deities and seek their blessings. This ritual is not just about appeasing the gods; it's a vibrant community event steeped in tradition and delicious food.

AMMA'S MURINGA CHEEREM PARIPPUM

      This is a simple Dhal Curry prepared with Moringa Leaves or Muringa Ela. This curry is more or less like Pacha Thenga Aracha Sambar because this Curry is prepared with freshly ground Coconut paste.  This is one Curry I like the most from my Mother's repertoire. The combination of Tuvar Dhal and Moringa Leaves, and there is yet another recipe prepared with Paruppu Keerai (Bathua/Chakkravarthi Keerai) is one best combination I love the most.  I still remember the taste of this Curry from my childhood days and recently (and that's nearly 27 years) I have never had an opportunity to taste this Curry from my Amma's Cooking, though I cook this often when cravings hit to the core.

    Murungai Keerai/Moringa Leaves are small leaves of Moringa/Drumstick Tree.  It is a common scene in any South Indian household to plant a Moringa/Drumstick Tree in their kitchen garden.  A Moringa/Drumstick Tree is a slender tree with drooping branches with small leaves, white flowers and long pods of drumsticks.  In ancient days there was a belief that the leaves, Drumstick(long pods of the tree), the Seeds from the pods, Moringa Flowers, Bark of the tree and the Resin can cure more than 300 ailments. And the tree sticks on to the belief to date. It is an exceptionally nutritious tree, catering its benefits both as a vegetable and as a medicine.  

AMMA'S MURINGA CHEEREM PARIPPUM

     Just cook the Dhal, add any preferred Greens/keerai.  Season it with Tomatoes and spices. Then boil the curry with coconut paste and finally temper the curry in Coconut Oil for a Nadan touch. If you have a handful of Greens/Spinach, then you can easily make this recipe, which is an absolute treat and a nutritious one.  This recipe is a quick & easy Curry, perfect to be served along with hot steaming Rice.  It serves best for a weekday Lunch Menu. Serve it along with a hearty drizzle of Ghee for an utter treat.

For more Recipes with Dhal/Pulses, Click here...    


Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes


For more RECIPES WITH MORINGA LEAVES, Click here...

HOW TO COOK AMMA'S MURINGA CHEEREM PARIPPUM - DHAL & MORINGA LEAVES CURRY

AMMA'S MURINGA CHEEREM PARIPPUM

 INGREDIENTS:

To Cook Dhal:

AMMA'S MURINGA CHEEREM PARIPPUM

METHOD:

To Cook Dhal:

• Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 minutes.
• Discard the water used for soaking the Dhal.
• Transfer the Tuvar Dhal into the Pressure cooker.
• Cut Tomato into small pieces and add it into the Tuver Dhal.
  
• Add 11/4 cup of water, Turmeric Powder, Red Chilli Powder, Coriander Powder along with half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
• Allow the pressure to release.

AMMA'S MURINGA CHEEREM PARIPPUM

For Muringa Cheerem Parippum:

• Remove the Moringa Leaves and discard the stalks.
• Wash the Moringa Leaves through running water in a Colander. Leave it aside for the water to drain from the leaves.
• Grind the Grated Coconut along with Cumin Seeds adding little water into a fine paste and keep it aside.
  
• Once the Tuvar Dhal is cooked, add the Moringa Leaves along with a dash of Salt to the cooked Dhal and give a quick stir.
  
• Cook until the Moringa Leaves turn soft and cooked.
• Once both the Dhal and vegetables are cooked, add ground Coconut Paste and mix well.
• Cook this on a low flame until raw flavour goes, and you get the desired consistency.
• Add water if necessary at this stage.
• Heat oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the cooked Muringa Cheerem Pariuppum into the tempering and cook on a low flame for a few minutes.
• Serve Muringa Cheerem Pariuppum  hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran & Pappadam.
  

AMMA'S MURINGA CHEEREM PARIPPUM

 NOTES:

• Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
• Soaking Tuvar Dhal makes cooking faster. 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Can substitute Moringa Leaves with any other Greens too.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.
• This is a slightly thick Curry, adjust the consistency to suit your preference.
  

Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

    While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

Food and Memories Intertwined

    Food and memories are deeply intertwined for me. I fondly recall the Biriyani for Id, Fruit Cakes for Christmas, Murukku & Sweets for Diwali, and Sundal for Navratri. Now, living in a culturally diverse community, I’ve embraced new culinary delights, like Dates, Nasi Briyani, Ketupat and Rendang for Hari Raya, Mandarins during the Lunar New Year, and eagerly await moon cakes during the Autumn festival. Each festival brings a wave of cultural indulgence and food-related memories.

Nostalgia Through Cinema

    Recently, my brother Siva Prasad from Realworks Studios shared a trailer for the latest Tamil movie, "Sabapathy," which beautifully depicted Golu and Navratri celebrations. The trailer sparked nostalgic memories of Pattu Pavadai, Golu hopping, singing bhajans, and enjoying sundal and pongal.

Celebrating Saraswati Pooja

    During Saraswati Pooja, we performed pujas at our tailoring shop, marking a joyful day when we could set aside our books and studies. The day would start with my parents and me cleaning, adorning our home with sandhanam and kunkumam on everything special — from doors and televisions to my dad's bicycle and even our pens and pencils, all in hopes of securing good marks in our exams. Those were innocent days, and I often chuckle at the antics we pulled.

Delicious Naivedyam Delights

    Every family has its own unique offerings when it comes to naivedyam, deeply rooted in tradition and regional practices. These cherished recipes are often passed down through generations, reflecting the cultural diversity and personal touch that each household brings to the sacred act of offering food to the divine.

    My mother always prepared Sarkkarai Pongal and Pachai Pattani Sundal as her default naivedyam for Saraswati Pooja, accompanied by puffed rice (pori), orange mittai 😋, and seasonal fruits. The delightful aroma of chrysanthemums, the flower synonymous with Navratri, still lingers in my mind.

Navratri: Celebrating the Goddess with Devotion and Delicacies

    Navratri, meaning "nine nights," is a sacred festival observed across India to honour Goddess Durga. Each day of the festival is dedicated to one of her nine cosmic forms, celebrated with fasting, prayers, and the offering of naivedyam or prasadhams.

Navratri in South India:

    In the southern parts of India, Lalitasahasranama is often recited during Navratri, and rice-based dishes, without onion or garlic, are offered as prasadam to Goddess Lakshmi. In Karnataka, the festival culminates in grand Dussehra celebrations, especially in Mysore, where the iconic Mysore Palace is lit up, and a royal procession known as the Jumbo Savari takes place. Elephants, decorated with rich finery, carry the idol of Goddess Chamundeshwari through the streets, accompanied by music, dance, and colourful tableaux, making it a spectacular event that draws visitors from all over the world.

Durga Puja in West Bengal:    

     In contrast, Bengali Durga Puja, celebrated primarily in West Bengal, is a vibrant and artistic festival honouring Goddess Durga’s victory over the buffalo demon, Mahishasura. For five days, elaborately crafted idols of the Goddess are worshipped, and the city streets come alive with stunning pandals (temporary structures), cultural performances, and traditional feasts. The festivities end with Sindoor Khela (vermillion play) and the immersion of the idols in rivers, symbolising Durga's return to her heavenly abode.

Navratri Recipes!

    In honour of Navratri, I’m excited to share a collection of delightful sundals, snacks, and sweets that can be offered as naivedyam and prasadhams throughout the nine days of Navratri celebrations, culminating in Vijay Dasami.

*Click on the individual pictures below for detailed recipes!

This year, Navratri will begin on Thursday, 3 October 2024, and ends on Saturday, 12 October 2024.

Additionally, I’ve included two essential items that hold a special place in the naivedyam list:

Panagam & Panchamirtham: Essential Naivedyam Delights    

    These two dishes are integral to the festive offerings during Navratri, embodying tradition and divine flavours. Panagam is a refreshing drink, while Panchamirtham is a sweet mix that symbolizes prosperity and health.

Panagam - A Sacred Refreshing Drink for Naivedyam

Panagam

    Panagam is a traditional South Indian beverage made from jaggery, water, and spices. Often enjoyed during festivals, its balance of sweetness and spice makes it a perfect offering for Naivedyam during Navratri.

Panchamirtham

    Panchamirtham, a sacred mixture of five ingredients — jaggery, banana, ghee, honey, and cardamom — is not only delicious but also represents the divine offerings made to deities during worship. This sweet blend is a favourite during Navratri celebrations.

Panchamirtham - A Sacred Offering

Sundal Varieties

Significance of Sundal Varieties

    Sundal, made from various legumes, holds a special place during festivals. Each variety not only satisfies hunger but also embodies the spirit of sharing and community. These wholesome dishes are often infused with spices and coconut, enhancing their flavour while symbolising the joy of coming together in celebration.

    Sundal is the star of the show during Navratri celebrations! This simple stir-fry made with beans, lentils, or legumes not only tantalises the taste buds but also fits beautifully into the festive spirit. Many families enhance their sundal with Sundal Podi, a convenient spice mix that elevates the flavour profile, especially on the busy days of Golu and Navratri.

Nine Varieties of Sundal for Nine Days

    Each day of Navratri can be celebrated with a different type of sundal, showcasing the diversity and richness of Indian culinary traditions. Here are nine delightful varieties to try:

White Chickpea Sundal

Black Chickpea Sundal

Sprouted Green Gram Sundal

Kadalai Paruppu Sundal/Chana Dhal Sundal

Kollu/Horse Gram Sundal

Groundnut/Peanut Sundal

Green Gram Sundal/Pacha Payar/Pasi Payar Sundal

Kosambari or Koshambari Sundal

Moong Dhal Poriyal/Sundal

Sundal Podi - An Essential Spice Mix for Navratri Sundals

Sundal Podi

Sundal Podi:

    Sundal Podi is a fragrant spice mix that elevates the taste of sundal, making it a must-have during Navratri celebrations. This versatile blend enhances the flavour profile of various sundal varieties, bringing together the warmth of spices and the richness of lentils.

Snacks for Naivedyam/Prasadham

Navratri celebrations are incomplete without a variety of traditional snacks offered as naivedyam or prasadham. Whether it’s a savoury treat or a sweet indulgence, these snacks bring a festive touch to the celebrations and are enjoyed by all.

Savoury Snacks

These crunchy and flavourful savoury snacks are perfect offerings during Navratri and are sure to please the palate of both devotees and guests alike:

Medu Vadai

Kunukku

Paruppu Vadai

Sweet Snacks

Navratri’s sweet prasadham is a symbol of love and devotion. These sweets are traditional favourites that enhance the festive spirit:

Sweet Unniyappam

Kozhukattai

Sukhiyan

Sweet Offerings for Naivedyam

    When it comes to sweets, the options are plentiful. Any sweet can be served for naivedyam, whether it's pongal, kesari, kheer, payasam, or other Indian sweets. Each sweet has its own significance, often representing purity, devotion, and gratitude. Moreover, you can choose a suitable sweet for each day of Navratri as naivedyam, aligning with the themes of the respective goddess worshipped:

Significance of the Nine Days:

• Day 1: Goddess Shailputri – Offering ghee brings blessings of good health (Sarkkarai Pongal).
• Day 2: Goddess Brahmacharini – Naivedyam prepared with white sugar ensures longevity (Rava Kesari).
• Day 3: Goddess Chandraghanta – Milk-based naivedyam absolves sins and grants courage(Paal Payasam).
• Day 4: Goddess Kushmanda – Malpua is offered for health, wealth, and strength(Malpua).
• Day 5: Goddess Skandmata – Banana-based dishes bring prosperity (Banana Halwa).
• Day 6: Goddess Katyayani – Honey is offered for beauty and charm (Panchamirtham).
• Day 7: Goddess Kaalratri – Jaggery-based offerings ward off negative energies (Thengai Paal Payasam).
• Day 8: Goddess Mahagauri – Coconut offerings ensure health and prosperity (Coconut Barfi).
• Day 9: Goddess Siddhidatri – Dishes with sesame seeds grant divine powers (Sesame Ladoo).

Pongal Varieties for Naivedyam/Prasadham

    Sweet Pongal is a classic dish offered as naivedyam during Navratri, symbolizing prosperity and gratitude. Each day of Navratri, a unique Pongal variety is made, filled with the richness of jaggery, ghee, and nuts, making it a divine offering to the gods and a delicious treat for all.

Day 1 - Sweet Pongal/Sarkkarai Pongal

Day 2 - Akkaravadisal/Akkara Adisil

Day 3 - Kalkandu Pongal/Kalkandu Sadham

Day 4 - Aval Kalkandu Pongal

Day 5 - Millet Sarkkarai Pongal

Day 6 - Aravana Payasam

Day 7 - Neypayasam

Day 8 - Thengai Paal Pongal

Day 9 - Kavuni Arisi Pongal

Kesari Varieties for Naivedyam/Prasadham

    Kesari, a rich and delightful semolina dessert, is one of the most cherished offerings during Navratri. With its golden hue and sweet aroma, it brings a divine touch to naivedyam, making each day of celebration sweeter and more special.

Kesari Bhath/Rava Kesari

Milk Rava Kesari or Paal Kesari

Pineapple Kesari / Pineapple Kesaribhath

Kalyana Kesari

Aval Kesari - Poha/Avalakki Kesaribhath

Payasam Varieties for Naivedyam/Prasadam

Enjoy these delightful Payasam varieties offered during festivals and celebrations!

Vermicelli Payasam

Sago Payasam

Paal Payasam

Thengai Paal Payasam

Paruppu Payasam

Ilaneer Payasam

Explore More Payasam Varieties.  Click here for more delightful Payasam varieties!

Kheer for Naivedyam/Prasadam

Offering to the Goddess:

    In North India, especially during Durga Puja, kheer is often prepared as a naivedyam (offering) to Goddess Durga. It symbolizes purity and devotion, serving as a way to express gratitude and seek blessings.  

Festive Spirit:

    In Gujarat, kheer is often made with rice or vermicelli and is flavored with cardamom. It is commonly offered during Navratri as a symbol of auspiciousness and devotion. The locals might also prepare variations like Basundi, a thicker version of kheer made with condensed milk, especially during festive occasions.

    Rajasthani households often prepare Ghevar (a disc-shaped sweet) alongside kheer during Durga Puja. Kheer serves as a staple offering in many households, showcasing the rich culinary traditions of the region.

Rice Kheer - chawal ki Kheer

Badam/Almond Kheer

Apple Sago Kheer

Caramel Payasam - Odia Chaula Khiri

Explore these delightful Kheer varieties perfect for your Naivedyam offerings. Check out more Kheer Recipes on my blog!

Sweets for Naivedyam/Prasadam

    Celebrate the divine occasion with these traditional Indian sweets, perfect for Naivedyam or Prasadam. Each sweet holds a unique place in our cultural celebrations and is sure to add sweetness to your festivities. 

Boondi Ladoo

Coconut Barfi

Palkova

Badam Halwa

Apple Halwa

Pear Halwa

Bengali Sweets for Durga Puja Naivedyam

    During Durga Puja, sweets hold a special place in every Bengali household. These naivedyam offerings are not only a symbol of devotion but also a delicious way to celebrate the festive spirit.

Sweet Offerings for the Goddess

Mishti Doi

Rasagulla

Shrikhand

Bengali Lyangcha

Explore More Bengali Sweets

For more delightful sweets perfect for the festival, check out these recipes:

• Rose Mishti Doi - A floral twist to the classic sweetened yogurt.
• Kala Jamun - A rich dark version of the traditional sweet.
• Gulab Jamun - Soft and spongy sweets soaked in sugar syrup.
• Cham Cham - A Bengali delicacy perfect for festive celebrations.
• Rabdi - Creamy and rich dessert made from thickened milk.

Explore these delicious sweets, all perfect for Durga Puja, and make your celebrations even sweeter