1.Channa Dhal Payasam
2.Kozhakattai
3.Idli
4.Urad dhal Vadai(Vada)
5.Sambhar
6.Rasam
7.Thayir(curd) pachadi
8.1 curry
9.Sweet pongal
10.Venpongal
11.Cucumber Kosambari
12.Kootu
The above are the traditional recipes to be done and followed during this fest. But most of the people change it or decrease the number of items as per their convenience.
Traditional Channa Dhal Payasam
Channa dhal or bengal gram dhal - 1 cup
Powdered elaichi - few
Milk - 2 cups
Soak the dhal for atleast an hour and pressure cook it(2 whistles).
the dhal should be soft but dont mash the dhal to make it mushy. the dhals should be seperate.
dissolve the jaggery in little water,strain it and keep aside.
Boil milk until it thickens.
then add the dhal slowly and then add the jaggery and elaichi powder.
keep stirring until all are mixed well.
heat ghee in a pan, fry cashews and raisins and add it to the payasam(kheer).
Kozhakattai
Rice-1 cup
Coconut grated -2cups
Jaggery- slightly less than ½ cup
Milk- ½ cup
Ghee- 1tsp
Cardomom powder- ½ tsp
Salt – a pinch
Oil- 4 tsp
Wash rice and soak it for atleast 1 hour. then grind it into batter like dosa batter consistency.
Mix ½ cup of milk , 1 ½ cups of water to the rice flour, ghee and a pinch of salt together. Heat the batter in a pan (preferably non stick) and keep stirring without any lumps, till it forms a dough consistency.
When it is cooled add 4 tsp oil to that and knead it into a soft dough.Make small balls out of this.
Now for the filling mix the jaggery, coconut and cardomom powder in a pan and heat it. After 6 to 8 minutes if u take some in ur hands u will be able to roll out balls. Remove from heat now and when cooled make small balls(smaller than the rice flour balls).
Kozhukattais can be made in two ways.
a) For ball shaped: press the rice flour ball in the middle and make a cup . keep the coconut ball inside this and close it.
b) For flat shaped: Place a plastic sheet on top and bottom of the riceflour ball and press with a small plate or bowl(round and flat). Place the filling and close it. Seal the edges and mark lines with a fork.
Steam the kozhukattais in pressure cooker using idli plates.
IDLY
Urad dal - 1 cup
1 teaspoon Fenugreek seeds
3 cups Food World White Idli Rice
1 cup raw Rice
3 teaspoons White flaked rice (Poha)
Salt
In the morning, wash the urad dal, add fenugreek seeds and soak in water.
Mix the idli rice and rice. Wash and soak in water. Wash the aval(poha) several times and add it to the soaked rice.
After 3 hours, using the same water, grind the Urad Dal in a Grinder. You can add water while its grinding, see to it that it doesn’t get too watery. Grind until you see some small bubbles. The tip is, when you think its done, grind for 10 more minutes. Take the ground urad Dal and transfer it to a large bowl.
Grind the rice using less water. Let it grind until it is well ground and you don’t feel any coarse rice when you touch the Batter. The tip is, when you think its done, grind for 5 more minutes. (The ground batter should not be too thin or too thick)
Now, pour the Rice Batter on Urad Batter. Add required amount of Salt and Mix well using your hands. Mix really well until everything blends well. Pour it in large containers. Fill only half the containers.Keep it in the oven overnight for fermentation. The next morning the batter is ready for making SOFT IDLIs.
To Store, Refrigerate the Batter.
URAD DHAL VADAI
Urad Dal/ - 2 cups
Green Chillies - 2
Cumin Seeds - 1 tsp
Pepper Corns - 1 tbsp
Salt to taste
Oil for deep fry
Soak urad dal for 2 to 3 hrs and drain the water completely.
Grind the batter to a smooth paste,, don't add water while grinding.
Then add green chillies, curry leaves, salt, cumin seeds, peppercorns to it an mix well.
Dip your hands in water and take a small ball sized batter and keep it on the palm and pat it to form a circle.
Make a hole in the center of the patted batter.
Fry the patted batter in oil till golden brown on both sides.
Now the vadas are ready to serve, serve hot with coconut chutney.
Tips: After soaking, drain the water and keep in the refrigerator for 1 hour and then grind it, so that u will get the round shape.
Vendakkai(ladies finger) ARAICHI VITTA(grinded)SAMBHAR
TurDhal - 1 1/2 cup
ladies finger - 7-8
Tamarind- a Small lemon size(soaked and water removed)
Hing - a pinch
Salt to Taste
Fry and Grind:-
Oil - 2 Tsp
Dry red Chillies - 10 (according to your taste)
Coriander Seeds - 2 Tbsp
Channa dhal(kadala parupu) - 1 Tbsp
Coconut grated - 4Tbsp
Curry leaves- a few
For Seasoning:
Mustard Seeds - 1/2 tsp
Oil - 1 Tbsp
Asafoetida - a pinch
1) Heat oil in a kadai and fry the following in the order as methi first then Jeera, channa dal, dhania, red chillies,Poppy Seed and Curry leaves. Fry these ingrediants till they turn golden brown.Allow this mixture to cool and grind it to a smooth paste along with the coconut.
2) Boil the vegetable and keep it aside.
3) Heat oil in a kadai. Add the mustard seeds and allow it to splutter.
4) Add the mashed dal along with little water, boiled vegetables and mix well.
5) Now add the ground paste, turmeric, salt, hing and tamarind water and allow it to cook.
RASAM
toor dhal - 1/4 cup
tomato - 1 (mash them to get like tomato juice)
rasam powder(dry grind toordal(1cup),peppercorns,cumin seeds,fenugreek seeds and red chillies and can preserve it in bottles upto 15 days)- 2 tbsp
ghee/oil -1 tsp
mustard seeds - 1/2 tsp
asafoetida - a pinch
tamarind - 1 small lemon sized
curry leaves and corainder leaves chopped - few
pressure cook dhal and mash them well.
In a bowl, add the dhal, dhal water,tomato juice,tamarind water,salt to taste,
rasam powder and mix them well.
then boil it for sometime.
and heat ghee in a small pan, add mustard seeds and asafoetida and chopped curry leaves and corainder leaves chopped and add it to the boiling rasam mixture.
KOSAMBARI
Moong Dhall - 1 cup
Cucumber - 1/4
Lime Juice - little
Salt - little
Mustard seeds - little
Hing powder - little
Curry leaves - 1 sting
Corriander leaves - little
Oil - 1 tsp.
Soak Moong dhal for one hour
chop cucumber finely and keep it aside.
In a kadai add oil and temper it with mustard seeds + curry leaves + hing
then add soaked moong dhal + salt + grated cucumber + lime juice and mix well
then switch off the gas and garnish with corriander leaves.
Beans Curry
Chop beans finely.
Cook it in water until soft.
heat oil in a pan, add mustard seeds, urad dal, bengal gram dhal and asafoetida and the cooked beans and grated coconut, salt and mix them well.
Thayir(curd) pachadi
Ingredients:
Curd 1/2 Cup
Salt To Taste
Cucumber 1/2
For Seasoning:
Oil 1 Teaspoon
Mustard Seeds 1/2 Teaspoon
CurryLeaves Few
For Grinding:
Grated Cocunut 3 Teaspoon
Green Chilli 1
Peel the cucumber skin,grate it and add it to a bowl along with the curd.
Grind the grated cocunut,salt and green chilli to nice paste by adding little water
Add this ground mixture to the curd kept in the bowl
Heat the oil in the pan, add mustard seeds once the oil is hot. When the mustard seeds starts to sputter add the curry leaves and fry it and take the seasoned ingredients out of the flame and add it to the curd mixture
The yummy Cucumber thayir pachidi is ready to serve
Sweet Pongal
2 litres Milk
» 1 1/2 cups Newly harvested Rice
» 1/4 cup Moong Dal
» 15 no. Cashewnuts
» 10 no. Almonds
» 30 no. Kishmis
» 1/4 level teaspoon Nutrieg Powder
» 1 1/2 cup Jaggery (grated)
» 1/4 teaspoon Saffron (crushed)
» 1 teaspoon Cardamom powder
» 2 tablespoons ghee
Chop almonds and cashewnuts.
Heat milk in a large pan and
When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add jaggery and ghee.
Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron,and cardamom powders.
Now, add the raisins and cashews.
7. Bring to one or two good boils.
VEN PONGAL
Rice 1 Cup
Moong Dal 1/4 Cup
Black Peppers to taste(coarse powder)
Cumin seeds 1 Tbsp(coarse powder)
asafoetida 1 Tsp
Cashew for garnishing
Ghee 2 Tbsp
Water 6 Cups
Salt to taste
Wash rice and dal together and drain nicely.
In the Rice cooker heat 1 tbsp ghee.
Add rice and dal. Fry till the ghee coats the mixture.
Add the rest of the ingredients, except Cashews.
Add water. Cover and cook.
Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
When rice gets fully mashed garnish with cashews.
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