MENU FOR AADI PERUKKU - AADI 18 FESTIVAL LUNCH MENU

      Aadi Month - Aashad/Aashadam/Karkkidakam is an auspicious month in Tamil Calendar, generally special for Women folks and Farmers.  Aadi is a Tamil month that begins from mid of July and ends in the mid of August. Aadi Velli, Aadi Chevvai, Aadi Pooram, Aadi Perukku, Varalakshmi Nombu, Sashti Vritham all culminate together in this month converting it into a total festive mood throughout the month. Though every festival has its own importance, Aadi 18/Aadi Perukku commonly called as 18aam Perukku falls on the 18th day of the month and it is a celebration of the upcoming Monsoon Season.  Perukku which literally means Multiply or Proliferate.  There is also a belief that the water level of Cauvery River rises to the 18th Stone of the open baths on this day.
      Though we do not celebrate this festival, my reminiscence of this Month comes along with an age-old  Tamil Proverb - "Aadi Katril Ammiyum Parakkum"(The Wind of this Month is so strong that it carries off the stone Mortar).  This is the month when the harshness of the sun is reduced and the winds become favourable. Then comes the Aadi Perukku/Aadi 18 holiday on the first week of August. During school days, any holidays are cherished as a matter of fact and this one comes out of a blue moon, never remembered until the day.
      I always relate Aadi Perukku with "Ponniyin Selvan," a Tamil Classic Novel, a magnum opus written by "Kalki,"  The 1st Chapter is "Aadi Thirunaal," through which I have an unforgettable visualization of Aadi Thirunaal festival through the anecdotes of this Novel. The opening scene starts with the hero Vallavarayan Vandhiyathevan slowly riding on his horse after a long & tiring day, along the banks of Veera Narayana Eri/Veeranam Lake, enchanted by the greenery and lusciousness of the region.  He moves around describing, how the people in the area celebrate the festival watching the gushing waters, dressed up in new clothes, eating Chithirannam in Kamugu Mattai(a part of Areca/Betel Nut Tree), teasing and enjoying. The scenario is where River North Cauvery(Kollidam) emptying itself into the vast lake through Vadavaaru.

"Vadavaaru pongi Varuthu
Vanthu Parungal Palliyare
Vellaru Virainthu Varuthu
Vedikkai Parungal, Thozhiyare!
Cauveri Purandu Varuthu Kana
Varungal, Pangiyare!"

     People who live near waterfronts or rivers spend their day along the banks celebrating Aadi Perukku.  They worship the River and eat packed lunch - Chithirannam/Kootanchoru/Kathambha Sadam/Mixed Rice. It is traditionally mentioned as Cauvery Perukku, which has a special mention in Ilango Adigals, "Silapathikaram" too.  Aadi Perukku is quite synonymous to 'Karai purandodi varum Cauvery", where mythologically it is believed that the River Cauvery is gushing its way towards the Ocean to meet her daughter Mahalakshmi.

Aadi Pattam thedi pathu vethaikkanum kannamma!!!
       A Tamil Song lyrical which says we have to sow the seeds during the Aadi month. All across South India, it is considered as an auspicious time to Sow Seeds, especially Paddy during this Samba Pattam/Aadi Pattam. Water, rain and the favourable wind brings hope to the farmers ensuring good harvest and prosperity.

     Aadi Perukku is one of the important days in Aadi Masam celebrated on the 18^th day of the Aadi Month. It is also called as Pathiinettam(18) Perukku - Aadi Thirunaal. Starting from Naivedhyams & Menu for this special day have a specific style of preparation and usually comprises of Kootanchoru/Chithrannam/Kathamba Sadam/Mixed Rice.  Traditionally Aadi Perukku Lunch Menu comprises of 5 types of Rice Dishes colloquially called as Kalavai Sadham with Sakkarai Pongal and Vadai as Neivedyams.
    Special items like Maa Vilakku - a lamp is lighted with a dough made from Rice flour & Jaggery. Maa Vilakku is specially prepared for Goddess Ambal for Aadi Velli(Fridays of this month). Aadi Koozh, Aadi Paal, Aadi Kummayam, Kaaparisi etc., are prepared specifically for certain days of this month. Some even celebrate Aadi Perukku with a tradition called Thengai Sudum Pandigai, where a whole coconut is filled with a mixture of Jaggery  & Sesame Seeds and then roasted over a direct flame.
     Here, I have come up with a few dishes which can be served as Naivedhyam for Aadi Perukku/Aadi Pooram. And a wonderful combination of Variety Rice Dishes, Vadai, Payasam and Side dishes which can be easily prepared and catered as a Festival Lunch Menu.   

For individual recipes click on to the pictures.

MENU FOR AADI PERUKKU

AADI 18/AADI THIRUNAAL FESTIVAL LUNCH MENU

NAIVEDYAM

Naivedyam is a dish commonly prepared for Poojai and served as a Prasadham on a festival day.

SAKKARAI PONGAL

AKKARAVADISAL

RAVA KESARI

KOZHUKATTAI

VADAI

 While preparing Vadai for Naivedyam/Prasadham avoid adding Onion & Garlic.

UZHUNDHU VADAI

PARUPPU VADAI

For more VADAI RECIPES, Click here...

 

PAYASAM 

     Payasam is a must serve item in a South Indian Festival Lunch Menu.

AADI PAAL

PARUPPU PAYASAM

GOTHUMAI PAYASAM

SEMIYA PAYASAM

JAVVARISI PAYASAM

AVAL PAYASAM

For more PAYASAM RECIPES, Click here...

KALAVAI SADHAM /MIXED RICE

     Variety Rice Dishes is one of an easy kind to incorporate.  Just get the rice cooked al dente, temper it with the seasonings of your choice, there you go with a wonderful combination of Variety Rice Dishes with unique taste & flavour.  Traditionally a combination of 5 Variety Rice Dishes are served as a Lunch Menu on Aadi 18.  Commonly the Lunch Menu is comprised of Coconut Rice, Lemon Rice, Tamarind Rice, Kalkandu Sadham, Curd Rice.  Some even serve Ellu(Sesame) Sadham, Vetrilai(Betel Leaf) Sadham, Kootanchoru, Kadhamba Sadham etc., along with the above Variety Rice Dishes.

For detailed Recipe on HOW TO COOK RICE, Click here...

COCONUT RICE - THENGAI SADHAM

LEMON RICE - ELUMICHAI SADHAM

TAMARIND RICE - PULIYODHARAI/PULI SADHAM

CURD RICE - THAYIR SADHAM

KALKANDU PONGAL

VEN PONGAL

 For more VARIETY RICE DISHES, Click here...

APPALAM & VADAGAM

APPALAM

VADAGAM

SIDE DISHES

AVIAL

MANGAI PACHADI

AADI PAAL - AADI THENGAI PAAL PAYASAM

     Aadi Paal or Aadi Thengai Paal Payasam is a traditional dessert prepared on the first day of the Tamil Month Aadi.  Aadi Paal is a simple concoction made with Coconut Milk & Jaggery with a mild note of Cardamom in it. A simple delicacy usually prepared as an Offering to God (Naivedhyam) on the first day of the month of Aadi. 
     I have always felt that something was missing in this Payasam as such, when I was a kid.  With the taste buds and senses where there was always a base ingredient in any of the Payasams I have tasted. Aadi Paal seemed to be just a concoction made with Coconut Milk & Jaggery.  Later to realise that it is the traditional method of preparing this Aadi Thengai Paal Payasam. This Aadi Paal can be incorporated within minutes and if you readily have Coconut Milk, the job gets much easier. Simple, yet delectable!.  
     I have added Cashews & Raisins fried in Ghee to make it look more or less like a Payasam. But it is purely optional. Some recipes even call for adding a little amount of soaked & ground Raw Rice/Rice Flour along with Jaggery and Coconut Milk, which is called as Arisi Thengai Paal Payasam, another version of Aadi Paal.


For more Recipes on PAYASAM & PRADHAMANS, Click here...

Cuisine - Tamil Nadu (South India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE AADI PAAL - AADI THENGAI PAAL PAYASAM

AADI PAAL - AADI THENGAI PAAL PAYASAM

INGREDIENTS:

For Aadi Paal:

To Garnish (Optional):

METHOD:

• Add Jaggery into the Water, boil this on a high flame for few minutes.
• Lower the flame and boil for 5–6 minutes and strain for any impurities.
• Mix thin Coconut Milk along with the Jaggery Syrup and boil it on a low flame, stirring continuously.
• Powder the Cardamoms with a few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder to the above and mix well.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Cashew nuts and  Raisins.
• Add these to the Aadi Paal and mix well.
• Serve Aadi Paal hot or cold.

 

AADI PAAL - AADI THENGAI PAAL PAYASAM

NOTES:

• Can add edible Camphor to this Aadi Paal.
• Some recipes call for adding ground Rice/Rice flour along with the Jaggery & Coconut Milk concoction.
• Adjust the sweetness to suit your preference.
• Adding fried Cashew nuts & Raisins are purely optional.
• Make sure the Aadi Paal is not watery, cook until it reaches the desired consistency.
• Once the Coconut Milk is added, it should be cooked on a low flame & stir the mixture continuously.

GARLIC PARUPPU RASAM

HOW TO COOK GARLIC PARUPPU RASAM

INGREDIENTS :

To Roast in Ghee & Grind :

For Paruppu Rasam :

For Tempering :

For Garnishing :

METHOD : 

• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Meanwhile, heat Ghee in a Pan and roast the ingredients mentioned under "To Roast in Ghee & Grind".
• Fry the ingredients in Ghee in the order mentioned in the list.
• Fry it on a low flame until the Dhal turns slightly red and the spices turn aromatic.
• Slightly crush the Garlic Cloves and fry them along with the above ingredients.
• Allow the roasted ingredients to cool down.
• Add Chopped Tomatoes along with the ghee roasted ingredients and grind it into a smooth paste.
• Collect the ground paste into a pan, add the Tamarind extract to it along with Turmeric Powder & a dash of Salt.
• Add Jaggery to the above and mix well.
• Boil this for about 5-8 minutes on a medium-low flame or until the Rasam froths.
• Switch off the flame and leave the Garlic Paruppu Rasam aside.
• Meanwhile, heat Sesame Oil/Ghee in a pan, lower the flame, splutter Mustard seeds, Curry Leaves, and Dry Red Chillies.
• Add Asafoetida to the above and give a quick stir.
• Pour Garlic Paruppu Rasam to the tempering and mix well.
• Switch off the flame, garnish with Coriander Leaves and immediately cover the Rasam bowl.
• Serve Garlic Paruppu Rasam hot with Rice.

NOTES :

• Care should be taken while Ghee roasting the Dhal and Spices.
• Roast the ingredients on a low flame until aromatic.
• Tempering and roasting the ingredients for this Garlic Paruppu Rasam with Ghee gives a nice flavour, but it is truly optional.
• Alternatively can roast and temper in Sesame Oil/ any other vegetable oil of your choice.
• Adding Jaggery also is purely optional.
• Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Paruppu Rasam.

AMARANTH LEAVES

AMARANTH LEAVES ARE POWER HOUSES OF NUTRIENTS :

• These leaves are power-packed with essential phytonutrients and antioxidants. 
• It has no traces of fat and has no cholesterol.
• Amaranth Leaves are a rich source of Fiber.
• These Leaves are loaded with Iron & Potassium.
• It is rich in Vitamin C, A, B & K.
• Amaranth Leaves have Lysine, an essential amino acid that is needed for energy production and absorption of calcium.
• Amaranth leaves are rich in Calcium
• Amaranth leaves and grain are rich in Protein.

HEALTH BENEFITS OF AMARANTH LEAVES :

• The phytonutrients and antioxidants which help to reduce inflammation in the body and provide an extra boost of nutrition.
• Eating Fiber rich food helps us to reduce our weight
• Also, it prevents heart disease as it lowers the cholesterol in the blood. 
• Including Amaranth Leaves in our daily diet helps to reduce weight.& also helps reduce high blood pressure.
• Amaranth Leaves are loaded with Iron, which helps in producing red blood cells and is also needed for cellular metabolism.
• It also helps treat anaemia.
• Vitamin C in the Leaves helps us to fight against infections and also heals the wounds.
• It also helps reduce the effect of free radicals, thus preventing the growth of Cancer cells.
• They are full of flavonoid Polyphenolic antioxidants like Beta-carotene, Zeaxanthin, and Lutein. 
• Vitamin A in Amaranth Leaves benefits healthy skin and proper vision. 
• Vitamin A also offers protection against lung and mouth cancers. 
• Amaranth Leaves have the highest quantity of Vitamin K & Calcium which is needed for good bone health and also strengthens the bone mass. 
• It is beneficial for those who suffer from Alzheimer’s disease as it controls the neural damage done in the brain.
• Amaranth Leaves are loaded with Vitamins of the Group B - Folates, Riboflavin, Niacin, Thiamin, Vitamin B6.
• This help prevents birth defects in newborn babies.
• It is also needed for optimal mental and physical health.
• Amaranth leaves have Lysine, an essential amino acid that is needed for energy production and absorption of calcium. 
• Lysine also promotes hair growth and good skin. 
• Amaranth leaves are helpful in treating diarrhoea and haemorrhages. 
• Regular consumption of these leaves benefits digestion.

HOW TO BUY AMARANTH LEAVES?

• Look for relatively young bunches of the plant that don't display any budding flowers, flowering indicates that the plant is already too mature.  
• Look for bright coloured leaves without any signs of browning or wilting.

CULINARY USES OF AMARANTH LEAVES :

FEW RECIPES PREPARED WITH AMARANTH LEAVES

BAYAM GORENG

CHEERA THORAN

KADANJA KEERAI/MASHED SPINACH

KEERAI VADAI

• A quick stir fry called Chaulai Saag is prepared by cooking the leaves with Onions, garlic and spices.
• In Tamilnadu, the simple stir fry is prepared in the name of Keerai Poriyal and in Kerala, it is called as Cheera Thoran. What differs with recipes are the seasonings & the type of oil used for cooking the dish.
• We can find a wide range of stir-fries prepared with these leaves in South East Asian cuisines too.
• Bayam Goreng is one such dish popular in Malaysia, where these leaves are called 'Bayam'.
• Another popular dish called Dhal Saag, where the leaves are cooked with the lentils like Tuvar Dhal/Moong Dhal is prevalent in North India.
• The same dish has different names as Keerai Paruppu in Tamil, Cheerayum Paruppum in Malayalam & Thotakura Pappu in Telugu.
• A typical Tamilnadu(Kongu) styleKeerai Masiyal/ Kadanja Keerai/Mashed Greens can also be prepared with tender Amaranth Leaves.
• We can also prepare Chutneys and Thogayals with these leaves.
• Curries such as Keerai /Cheera Curry, colloquially called Keerai Molagoottal prepared with lentils and ground coconut can also be prepared with these greens.
• Mor Keerai a common curry prepared with Curd/Yogurt and Greens can also be cooked using these Amaranth Leaves.
• Keera Vadai a popular South Indian fritter can also be prepared by adding these greens along with Lentils and spices.
  Top your sandwiches with these leaves for a little crunch and flavour.
• Can add them in Soups too.

RAW PAPAYA MEZHUKKUPURATTI - OMAKKA/KAPPALANGA MEZHUKKUPURATTI

HEALTH BENEFITS OF RAW PAPAYA :

• Papaya is rich in Vitamins C & A and a good source of fibre.
• High Vitamin C and Lycopene content found in Papaya can improve heart health and can also reduce the risk of heart disease.
• Fibre content acts as a perfect internal cleanser.
• It cleanses your digestive tract & colon and also helps to relieve constipation.
• Papaya is loaded with antioxidants.
• Antioxidants in Papaya may reduce cancer risk and can even slow down the progression of Cancer.
• Papayas are very high in Carotenoids that can reduce inflammation.
• Papayas are great for your skin too.        

HOW TO MAKE RAW PAPAYA MEZHUKKUPURATTI - OMAKKA/KAPPALANGA MEZHUKKUPURATTI

INGREDIENTS :

For Raw Papaya Mezhukkupuratti :

To Grind Coarsely :

For Tempering :

METHOD :

• Peel, clean and wash the Raw Papaya.
• Cut it into halves and scoop out the tender seeds.
• Cut the Raw Papaya into thin slices or of any desired size.
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Stir in the Raw Papaya slices along with Turmeric Powder & Red Chilli Powder with a dash of Salt and a pinch of Sugar.
• Sprinkle some water and cook the vegetable until it turns soft.
• Cook briefly for about 5-7 minutes on a medium-low flame.
• Do not overcook the Raw Papaya.
• Serve Raw Papaya Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Raw Papaya Mezhukkupuratti as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.

NOTES :

• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Raw Papaya slices along with the sauteed ingredients on a low flame until the vegetable is cooked and each piece is well coated with the masala.
• This results in a glossy looking Raw Papaya Mezhukkupuratti.
• Alternatively, can pre-cook the vegetable and add it to the sauteed ingredients.