IYENGAR PULIYOGARE GOJJU (KARNATAKA STYLE)

Puliyogare is a South Indian rice preparation mixed with tamarind pulp and spices. It is offered to Perumal and served as prasadam in temples. Puli in Tamil is tamarind , Ogare is rice and Gojju is the paste made to mix with rice. Hence it is puliogare gojju. Puliyogare is also termed as Hulianna in some parts of Karnataka, puliyodharai in Tamil Nadu and Pulihora in Andhrapradesh.

Any Iyengar family would have these pulikkachal(🔗)/ gojju stocked and the recipe is passed down through generations. This Puliyogare gojju / Mysore Iyengar puliyogare gojju will be slightly sweetish unlike the spicy pulikkaachal of TamilNadu(🔗) and slightly different in the way it is prepared. In Karnataka, they add more jaggery, but I reduced the jaggery as I always prefer spicy paste.

INGREDIENTS:

Tamarind - tennis ball size
Crushed jaggery - 1/2 cup
Salt - to taste
Home made rasam powder - 5 or 6 heaped tablespoons
Black sesame seeds - 1 tablespoon
Hing - 1/4 tsp.Oil - 3/4 cup

For tempering:
Oil - 1 tablespoon
Mustard seeds - 1/2 tsp.
Urad dal - 1 tsp
Chana dal - 1/2 tsp.
Dry red chillies - 2 or 3
Peanuts - with skin - 2 tablespoons

NOTE:

Use dark tamarind.

Make the rasam powder with byadge chillies for a bright colour.

In Karnataka, jaggery achu / blocks are used. More jaggery can be added if you like the sweet taste.

There are many variations in rasam powder which will definitely change the taste of the puliogare. If you do not have karnataka style home made rasam powder, MTR rasam powder can also be used. I will post the rasam powder used for this later.

Ensure low heat to avoid burning.

Oil should always float on top.

Temper only while mixing the rice and paste, which gives the crunchy bites and fresh taste.

METHOD:

Soak tamarind in water and extract thick pulp.

Dry roast sesame seeds until it splutters, transfer it to a plate. When cool grind it to powder. Keep aside.

Heat half the oil, add the pulp. Allow it to boil. When it boils add, rasam powder,hing and jaggery. Reduce the heat to medium and stir occasionally. Be careful not to burn the paste.

When slightly thick, add salt, reduce the flame to low and add sesame powder. Add the remaining oil. Stir well. Let it boil for few more minutes. Traditional puliyogare gojju is ready.

When cool, store it preferably in glass bottles or glass containers.

When kept at room temperature the gojju stays good for a month (only if the above mentioned oil is added). This paste can be stored in fridge for atleast 6 months.

How to prepare puliyogare:
In a tablespoon of oil, fry the items given in “tempering” to golden brown. Add little of the paste and temperings to the cooked rice. Mix well without breaking the grains. Mysore Iyengar Puliyogare is ready.

MANJA PONGAL / MANJAL PONGAL

This pongal is a Prasadam / Neivedhyam prepared on Thai velli kizhamai and Aadi vellikizhamai.  Married girls from the home are invited for lunch on thai and aadi fridays and this pongal is served first. Some people prepare it mushy as vennpongal, but in our home, we make like normal rice and mix it with a dollop of ghee and kuzhambu.

INGREDIENTS:

Raw rice - 1 cup
Toor dhal - 1/4 cup
Turmeric powder - 1/2 tsp. 

Hing - 1/4 tsp.

Salt - to taste

Water - 3 cups
Ghee - as needed

METHOD:

Pressure cook rice and toor dal alongwith turmeric powder, hing and salt for 3 whistles, simmer for 2-3 minutes. When pressure is released, take out from the cooker, transfer to a serving bowl. Top it with ghee while serving.  Serve hot with kuzhambu.

A COMPLETE GUIDE ON PUTHUKKU PAAL - SNAKE WORSHIP

Tamil calendar and Tamil Panchangam are followed by the people of tamil community world wide, especially for traditional festivals and religious events. ‘Thai month’ is the 10th month in the tamil calendar. The most auspicious days and festivals in the month are Pongal festival, Maattu Pongal, Kaanum Pongal, Thai Amavasai and Thaipoosam. It is a tradition in some families to light the Maavilakku on Fridays of Aadi and Thai months of the Tamil calendar. People light the maavilakku, either in the temples or in their homes.

In tamil, Thai and Aadi Fridays are called ‘Thai vellikizhamai and Aadi vellikizhamai’ respectively and is considered auspicious. 

What is to be cooked at home?

General pandigai thaligai is made along with ‘Manja pongal’, a simple pongal with turmeric powder and tur dhal and is also offered to Goddesses with a payasam, preferably arisi payasam. Thamboolam is given to ladies nearby.

What is puthukku paal thelithal?

'Puthukku paal thelithal' is a ritual/tradition followed in almost all tamil families. 

Puthukku paal and its significance: During the tamil months of Thai and Aadi, people also worship snakes. They visit temples where there are idols of serpents called as 'Naagar', (some people offer milk to ant-hills and snake pits, but we do this pooja to idols at temples) and pray for wealth and prosperity . It is believed that doing this pooja is a remedy for naga dosha. Friday is always auspicious for Hindus. On any one Friday of Thai and aadi month, people do pooja for ‘Naagar’ in nearby temples. The tradition of offering milk to snake idols or snake pits is called ‘puthukku paal thelithal’. As it is hard to find a snake pit, the offering is made to snake idols in temples. Usually, ‘Naagars’ can be seen under the peepal tree in all temples. Anyone can do Pooja to this naagar. 

This festival is generally observed by women , praying for the well being and long life of their husband and children. There is a belief that unmarried women who do the pooja will get good husband and childless couple will be blessed with a child. Though there is no hard and fast rules to worship snakes, elders of each family follow certain ways of pooja. There may be slight variations in the method of observing these rituals. I too observe this tradition at home on Thai and Aadi Fridays. This is a simple method of this ritual/tradition followed in our home. Those who do not have elders at home to guide can follow this.

PROCEDURE:

Take oil bath, wear madisar.

Items to be taken to the temple: Itemwise it may seem to be more, but all these things can be arranged neatly in one basket. I have numbered it for easy reference and memory.

1. Mostly water will be available in temples. If not take water in a bottle.
2. Sombu (for abishekam)
3. Panja pathram, uthrini OR tumbler and spoon (for doing naivedhyam)
4. Plates - 2
5. Hand towel
6. Kola maavu (Strictly rice flour)
7. Turmeric powder
8. Kumkum
9. Vethalai(betel leaves)
10. Paaku (Betelnut)
11. Manjal kizhangu
12. Flower
13. Plantain
14. Coconut -1
15. 1 rupee Coins - few
16. Agarbathi
17. Karpooram
18. Karpooram stand OR Ladle / small plate to light karpooram
19. Milk (put a teaspoon of rice and sliced plantains in milk)
20. Earthen lamp(agal), little oil and wick(thiri)
21. Matchbox
22. Scissors (to cut flowers)
23. Aarthi plate
24. Aarthi (mix little turmeric powder and chunam in water)
25. Kumkuma chimizh

HOW TO DO POOJA?

Sprinkle some water on the platform, wipe with hand and put a padi kolam.

Take a plate and arrange vethalai, paaku, manjal kizhangu, flower, plantain and coins and keep ready. This is for offering.

Take another plate and arrange the tamboolam for ladies.
Take little water in tumbler, put a spoon and keep ready for neivedhyam.

Light agal lamp and place near the idol.

Take water in sombu and perform abishekam to naagar.

Keep dots on head and tail of the naagar, first with turmeric powder and then with kumkum. Then keep flowers. Take out the rice and sliced plantains from milk and place it in the head of the naagar. (Some keep rice in the neivedhyam plate). Do abishekam with milk chanting as follows: 

“Naagaraaja, Sarparaaja, kaattile vaazhndhaalum veettile vaazhndhaalum, thalaiyaik kaattaamal vaalaik kaatti pO, kudumbathil ellaarayum rakshithu arulanum”.

Break the coconut and keep it in the vethalai paaku plate.

Light agarbathi and show it to the idol. Offer neivedhyam. Light camphor and do karpoora arathi. Pray for all in the family. Do pradakshinam two times. Take aarthi and pour down. Some temples may not allow to pour down the aarthi. So mix only very little water with turmeric powder and chunam and pour it in the kolam outside the temple. Take a set of tamboolam and keep it near the idol. Some poor people who come to the temple may take it.

Give tamboolam to ladies who come to temple. Then go to the temple and have a darshan of the deity also. Give tamboolam to neighbourhood ladies.

ARISI PAYASAM / RICE PAYASAM FOR THAI VELLI

This is a traditional payasam made on Thai and Aadi velli.

Fridays in the month of  "THAI and AADI" ( tamil month) is auspicious for Hindus. Hindu Goddesses are worshipped and various poojas are performed to the Goddesses.

Lakshmi pooja, lighting of Maa vilakku and performing poojas to the "NAAGAR" (Snake idols) at temples are some of the rituals followed during Thai velli. Sri Lakshmi Ashtothram & Sri Mahalakshmi Ashtakam is chanted while performing Lakshmi Pooja. Soundarya lahari and Lalitha sahasranamam are also chanted. Women exchange thamboolams.

Coming to the recipe,

INGREDIENTS:

Raw rice pounded to rawa OR Raw rice rawa - 1 ladle
Moong dhal - 1 tsp.
Gram dhal (kadalai paruppu) - 1 tsp.
Crushed jaggery - 2 ladles
Milk - 1/2 cup
Saffron - few strands
Pachai karpooram (edible camphor) - 1/2 a pinch
Ghee - 1 tsp.
Cashews - 6
Dry grapes (kismis) - 6

METHOD:

In a heavy bottomed pan, dry roast rice & moong dhal separately till hot. When the colour of the rice changes to white, switch off the stove and transfer to a vessel. When slightly cool, pound to rawa (You can also dry roast rice rawa). Pressure cook alongwith moong dhal and gram dhal for three whistles. (Rice : water ratio 1:3)

Add saffron to hot milk.

Crush and dissolve jaggery in 1/4 cup of water, strain the impurities and add to the cooked rice dhal mixture. Allow it to boil till the raw smell is diffused. Add the milk. Mix well.

Add pachaikarpooram and garnish with ghee fried cashews and kismis.

PULIKKACHAL

Pulikkachal is a spicy, tangy instant rice mix. It is the paste used for making puliyodharai. This is "Neyar Viruppam" from many friends. This is exclusively pulikkachal preparation.

INGREDIENTS:

• Tamarind extract – 2 cups
• Mustard seeds- 1 tsp. 
• Chenna dal – 1 tsp
• Dry red chillies – 4 
• Methi seeds – ½ tsp 
• Groundnuts- 2 tsp. 
• Curry leaves - few 
• Hing 
• Turmeric powder -1/2 tsp.
• Gingelly oil -1 cup
• Salt 

METHOD:

Soak 2 lemon sized balls of tamarind in lukewarm water, extract pulp and keep aside. In a heavy bottomed pan, heat gingelly oil, add all the ingredients except the tamarind extract. When they turn golden brown, add the pulp and stir till it becomes like a paste. This is pulikkachal. This can be stored for 2 to 3 months in a refrigerator. Puliyodharai preparation is here.

Dry roast pepper, red chillies, coriander seeds, chenna dal and methi seeds and powder it in a mixie. This can be stored in an air-tight container.

NOTE: Pulikkachal + the powder mentioned in puliyodharai preparation makes puliyodharai distinct & unique and also enhances the flavour.

PUTTU

My mother is an expert in making puttu. This is made on Navarathri Friday, Aadi velli and Thai velli. It is also made when a girl attends puberty and for the first blossom of a coconut tree. Many people regret about not having or maintained any treasure books. As I always say, I have started this blog for guiding my sons and the younger generation. I have worked hard on this blog and you can count my blog as a treasure (both traditional and fusion) for our future generation.

INGREDIENTS: (Courtesy: My mom)

Rice flour - 1 cup
Jaggery - 2 cups
Turmeric powder - 1 pinch
Salt - 1/4 tsp.
Scraped coconut - 1/2 cup
Toor dhal - 2 tsp.
Fried cashews - 15
Cardamom (powdered) - 1/2 tsp.
Kismis - 10
Groundnut ( fried) - few
Ghee - 1 tablespoon

METHOD:

Prepare rice flour as said here.

Sieve rice flour and dry roast it till it changes its colour to slight red. Allow it to cool.

Soak toor dhal in water for 1/2 an hour.

Add turmeric powder and salt to a cup of water and mix well.

When the flour is cool, sprinkle this water little by little and mix it gently. Hold this tightly in your hand. (The consistency for this: This should neither be a dough nor a powder. The powder should be wet enough to steam it). Drain the toor dhal completely and add to this.

Place this in a clean cloth and tie it to form a bag. Place this bag in a vessel and pressure cook for a whistle. When the pressure is released, take out and allow it to cool. Mix it gently using your hands without any lumps.

Fry cashews, kismis and groundnut in ghee.

Meantime, heat a heavy-bottomed pan and make a syrup with the jaggery to a soft ball consistency. To this, add the scraped coconut, cardamom powder, cooked & cooled flour, & the fried nuts. Mix well, saute for a while & take it off the stove. At this stage, this will be slightly sticky, but when cool this will get the scrambled effect. Soft and sweet puttu is ready.

AKKARA ADISIL / AKKARAVADISAL

Though all days in the Tamil month Margazhi are important, 'Vaikunta Ekadashi' and 'Koodaraivalli' have more sanctity in worshipping the Lord. Generally, This "Akkara adisil (அக்கார அடிசில்)" is prepared on the 27th day of margazhi, colloquially known as “Koodarai Valli (கூடாரை வல்லி)” and also on "Aadi pooram (ஆடிப் பூரம்- Andal's birthday) and offered to the Lord. Sakkarai pongal or Akkara adisil can be made as prasadam. 


Tiruppavai (திருப்பாவை) is a collection of thirty paasurams (பாசுரம்) sung by Sri Andal , in praise of Lord Narayana.

In the 2nd Tiruppavai, "Vaiyathu vaazhveergaal (வையத்து வாழ்வீர்காள்)", Andal and her friends start fasting and tells about the fast and the procedures. In the 27th pasuram, "koodarai vellum (கூடாரை வெல்லும்)" she concludes the fast by decorating themselves with ornaments, eating the sweet rice prepared with thick milk and overflowing ghee and singing the praise of Sriman Narayana.

Also, in the 27th poem "Koodaraivellum (கூடாரை வெல்லும்)" of "Tiruppavai" Sri Andal says "Mooda nei peidhu muzhangai vazhivaara (மூட நெய் பெய்து முழங்கை வழிவார)", so we prepare the Akkara adisil or Sakkarai pongal with sumptuous ghee. "Koodi irundu kulirndhaelo (கூடி இருந்து குளிர்ந்தேலோ)" meaning share and enjoy the food with everyone. So we pray Sriman Narayana for His blessings to be united and joyful.

The akkaravadisal given in temples as prasadam has its own unique taste. Most of the temples celebrate 'Nooru thada utsavam' (நூறு தடா உற்சவம்) - one hundred vessels of Akkara adisil is prepared and offered to the Lord on Koodarai vellum day and on Aadi pooram. Sri Andal in Her NachiyAr Thirumozhi- naaru narum pozhil pasuram ( நாச்சியார் திருமொழி - நாறு நறும்பொழில் பாசுரம்), promised to offer 100 thadaa (தடா- very big vessel) of Akkara adisil and 100 thadaa of butter for Thirumalirumcholai Azhagar, if HE fulfilled Her wish to marry Sri Ranganathar. AZHAGAR granted her wish and SHE merged with Ranganathar even before she could fulfill her vow. Later, Sri Ramanujar fulfilled Her promise and offered hundred thada of Akkara adisil and hundred thada of butter on her behalf, to Thirumaliruncholai Azhagar.

Here is my 4 thada (my thada is vattil-வட்டில்) akkara adisil for Andal and Rangamannar. 😊

Coming to the recipe, as there were enormous cows in "ayarpadi", I have clicked the dish with a cow. Enjoy the IYENGAR FAMOUS AKKARA ADISIL (அக்கார அடிசில்), also known as AKKARAVADISAL (அக்காரவடிசல்).

INGREDIENTS:

• Raw rice - 1/4 cup
• Moong dhal(yellow split) - 1 tablespoon
• Jaggery crushed - 1/2 cup
• Saffron - 1 pinch
• Cashews - 12
• Kismis(dry grapes) - 15
• Pachaikarpooram - a pinch
• Cardamom - 2
• Milk - 1 litre
• Ghee - 6 tablespoons

METHOD:

Wash rice and dhal. Drain the water completely.

Heat a deep and heavy bottomed vessel (or pressure cooker) and roast the rice dhal mixture till it changes colour and slightly yellow. Now add 1/2 litre of milk and allow it to cook in the milk. ( OR) pressure cook for 4 whistles. When done, mash the rice well.

Soak saffron in a tablespoon of hot milk. Crush jaggery, dissolve in very little water, strain out the dust and add it to the mashed rice.

Now add 1/2 of the ghee and the remaining milk mix well and stir for a while on stove. The consistency should be semi-solid. Add powdered cardamom, saffron and pachaikarpooram. Add in the remaining ghee. Garnish with fried cashews and kismis.

NOTE: The dish should be semi-solid and you can add more milk to get the desired consistency.

MAA VILAKKU / MAAVU THIRUVILAKKU / A COMPLETE GUIDE ON MAAVILAKKU

This is an age old tradition. Many people have forgotten the traditions. Also, even if they are interested, they do not have elders to clarify on traditions. I am posting this, as I felt this post would be useful for the youngsters / future generations(in our family and readers' family) who are interested in knowing our tradition, customs and culture. I have posted what all I have learnt from my elders. Hope this guide will be useful and informative for everyone. I would be happy if the post serves it purpose. I have posted the details I learnt from my elders, so that it will be a ready- reckoner for everyone, the future generations of our family and me as well. If you have any other doubt, please feel free to message me through the contact form. Scroll down to the end of this post for recipe links.

The Tamil month 'Purattasi', sixth month in Tamil Calendar is very auspicious to Tamilians and is dedicated to Lord Venkateswara (Balaji).
Some people fast on all 'Purattasi Saturdays', even without drinking water. Some people observe partial fasting on all days in Purattasi, some others limit their fast to Purattasi Saturdays.

Tamil people have a ritual of offering 'maavilakku' to the GOD/GODDESS of their choice in specific Tamil months like Aadi vellikizhamai (Aadi fridays), Thai vellikizhamai and Purattasi sanikizhamai(saturday).

The ritual called 'maavilakku poduthal' for Lord Balaji, is normally done on any one of the Purattasi Saturdays.

Variation:

Each family has a different tradition. The procedure varies from family to family. Generally, maavilakku is not lit during 'Brahmotsavam in Tirumala' and 'mahalaya paksham'. Some people do it on the 1st or 3rd or 5th saturday of Purattasi month. Likewise, the making of maavilakku also differs with each family. Some people mix the rice flour with jaggery powder(nattu sakkarai), some with round jaggery crushed, some with sugar, and some with boora / bura sugar. Some place the 'maavu' in a banana leaf, some in silver plate etc. Some make the 'maavu' like a lamp, some like a hill and so on. The maavu is prepared freshly prepared and processed at home on the particular day. Some use store bought rice flour and some grind to a paste. And making the wick also differs in each house. Generally, for Tirupathi Perumal, it is a single wick. Some people place the wick in the rice flour and some light the regular perumal sannidhi lamps and just offer the maavu to HIM. All these procedures are done as per family traditions and it can be followed as told by elders in one's family.

Significance, do's and don'ts:

This is the way we do in "our home". Ask your elders for your family traditions. If there are no elders, you can follow this.

In Srivaishnava Community, on Purattasi Saturday, a lamp made of rice flour, ghee and jaggery is lit and it is called "maavilakku" / "maavu thiruvilakku".

Significance:
It is an offering for Perumal (the family deity). We light maavilakku in our homes, and invite Lord Malaiyappan(Tirupathi Perumal) to visit our homes. It is believed that the LORD HIMSELF comes to our home during this month to bless us and to those who cannot afford to travel to TIRUMALA. HE comes to our home and gives darshan to all of us, in the form of "JOTHI". This is indeed a great experience every year.

In our family, we DO NOT light the maavilakku during "Brahmothsavam" in Tirumala as HE will be busy there and also we do not light it on "Mahalaya Paksham". So, one or two Saturdays will be left over and we have to light maavilakku in that day. If no saturdays are left, then we can light the maavilakku on "Aippasi" 1st saturday. And we make a hill with the rice flour jaggery mixture and place a thick wick. We don't use two wicks and the regular Perumal sannidhi lamps are also not lit. Maavu lamp is the only lamp we light (priority on that day is HIM only) in the early morning on this day. In the evening, we light the regular lamps with oil / ghee as usual.

Nobody is supposed to eat until the LORD REACHES HIS ABODE (TIRUMALA) and this is called "Malai Eruthal". Recite Venkatesa Suprabatham and other slokas of the LORD.

How to do?:

Thing to be done on the previous day:

The nine yards saree, veshti and other clothes should be dipped in water and left to dry the previous day. Purchase flowers, banana leaf, pooja / tamboolam items, coconut, betel leaves, betel nuts, garlands etc. Also keep ready turmeric powder, kumkum, sandal powder, camphor, incense sticks, butter to make ghee for lamp. These will always be available at home. If not, shop for it too. Things can be arranged according to the rituals done in one's home. Put 'izhai kolam' in wooden planks. Keep ready.

Get up early in the morning, put kolam in the frontyard.

Have head bath, NOT OIL BATH, (for Perumal vilakku, we don't take oil bath), wear madisaar(madi vastram) and start doing the work. No coffee or tea. Make ghee from butter. Make preparations for the fresh rice powder. Details are given in the recipe below. Start making thaligai.

Put kolam is Perumal sannidhi. Also put kolam in the place where you are going to put maavilakku and keep the wooden planks there. Arrange thamboolam and pooja items.

MAAVILAKKU / MAAVU THIRUVILAKKU PREPARATION:
 

MAA VILAKKU RECIPE:

INGREDIENTS:

Raw rice - 1 cup
Jaggery powder - 1 cup
Cardamom - 4 or 5
Ghee - as required

METHOD:
Wash and soak 1 cup of raw rice in water for 15- 20 minutes.
In the meantime, make ghee from the butter.
Drain the soaked rice and spread it on a clean(madi) cloth for 15 minutes.
Grind it in a mixie to a fine powder. Sieve well and the left over can be used for the payasam.

Take a silver plate. Keep chandan and kumkum on the four sides of the silver plate.

Place the rice flour in the plate and add jaggery powder in the ratio 1:3/4 (1 cup rice flour:3/4 cup jaggery powder). Mix well, alongwith cardamom powder, sprinkling some elaneer (tender coconut water from the coconut which we break for our pooja. Again, some add this water and some don't) and shape it to a small mountain with a dent in the middle OR shape a lamp. Place a "thick thiri"(Wick - 3" length 1/4" thick). Keep it on the wooden plank. Pour in the ghee (I fill the dent). Place the tamboolam items in a banana leaf and keep it before the silver plate.

LIGHT THE LAMP CHANTING PERUMAL SLOKAS. Recite Venkatesa Suprabatham and other slokas of the LORD. Simultaneously, do the thaligai(samayal) also and keep ready.

Nobody is supposed to eat until the LORD REACHES HIS ABODE(TIRUMALA) and this is called "Malai Eruthal". Just before "Malai eruthal", when the lamp is about to go off, offer all the thaligai, milk and fruits, thamboolam and pray for the family's well-being. Take karpoora harathi. Finally take arathi. After that, remove the burnt wick, mix the dough well, and partake/distribute the prasadam.
 

 

 

The offerings to be made on maavilakku day is as follows:

Rice, ghee, dhal, Mor kozhambhu or Paruppu kozhambu, Sathamudhu, Kootu, Kariamudhu (2), Kosumari, Ellorai, poricha appalam, vadai and payasam. Anything more can also be added. But ellorai is a must.
 

No items like vatha kuzhambu, milagu rasam etc. ONLY PANDIGAI THALIGAI / PARUPPU POTTA THALIGAI

NOTE: Generally, we do not put a hole in the vadais for festivals.

AADI PAAL/AADI PANDIGAI

THENGAI PAAL The first day of Aadi month is celebrated as Aadi Pandigai. In addition to general pandigai menu, we prepare thengai paal for this pandigai instead of regular payasam. Here is the preparation. Recipe courtesy: My mom

(Pics are with different colours of jaggery. Recipe is same)

INGREDIENTS:

 
Coconut - medium sized - 1 Jaggery( ratio is mentioned in preparation)
Water - 3 cups
Cardamom - 3
Saffron - a pinch
Kesari powder - a pinch(optional)
Raw camphor - a pinch(optional)
Cashews - 6
Dry grapes - 6
Ghee 1 tsp.

METHOD:
Scrap the coconut and soak in 1 1/2 cups of hot water for 10 minutes. Grind it in a mixie. Squeeze firmly using your hand and strain it in a clean muslin cloth OR a strainer with two fine layers. This is the first extract of coconut milk. Keep aside.

Again, grind it with a cup of water and take out the 2nd extract. Keep aside separately.

Coconut milk : Jaggery Ratio = 3 : 1.
Crush and powder jaggery. In half a cup of water, dissolve jaggery and strain it without any mud. Heat it and allow it to boil till the raw smell diffuses.

When slightly thick, add the 2nd extract, mix well. Now add the 1st extract, mix well and heat till frothy.

Switch off the stove. Add kesari powder, raw camphor, saffron and crushed cardamom. Mix well.

Garnish with cashews and dry grapes fried in ghee.

Note: The coconut milk will curdle if boiled. So, just heat it till frothy. At the same time, if not heated properly, it will have a raw smell. So be careful while heating it. Add the cashews and kismis just before serving.

IYENGAR PULIYODHARAI / IYENGAR PULIYODARAI

Puliyodharai in Tamil / Puliyogare in Kannada is the most preferred tangy 'prasadam' in Perumal temples which sets the taste buds tingling. This rice recipe is synonymous with Iyengar and Iyengar cuisine. It is a unique rice preparation mixed with tamarind pulp and specific spices.

INGREDIENTS FOR PULIYODHARAI:

• Cooked rice 
• Pulikkachal
• Puliyodharai podi called as Mael podi

HOW TO MAKE PULIKKACHAL?

Ingredients for Pulikkachal:

• Tamarind - tennis ball size
• Mustard seeds - 1/2 tsp.
• Dry red chillies - 10 -15
• Methi seeds - ½ tsp
• Curry leaves - few
• Hing - 1 tsp
• Turmeric powder - 1 tsp.
• Gingelly oil - 1/2 cup
• Salt - as needed (preferably crystal sea salt - kal uppu)

HOW TO MAKE PULIYODHARAI PODI?

Ingredients for Mel podi (puliyodharai podi):

• Pepper - 1 tsp
• Dry red chillies - 4 to 5
• Coriander seeds - 4 tablespoons
• Methi seeds - ¼ tsp.
• Oil - ½ spoon

TEMPERINGS WHILE MIXING:

To temper in gingelly oil:

• Urad Dhal
• Chenna dal
• Groundnuts 
• Dry red chillies 
• Curry leaves

METHOD:

Soak tamarind in lukewarm water, extract pulp and keep aside.

In a kadai, dry roast methi seeds, keep aside. In the same pan, heat oil and add pepper, red chillies, coriander seeds, fry until golden brown and powder it along with methi seeds in a mixie. This is the mel podi.

In a heavy bottomed pan, heat gingelly oil, add the ingredients mentioned in "for pulikkachal", one by one, except the tamarind pulp. When they turn golden brown, add the tamarind pulp and stir frequently until it becomes like a paste. This is pulikkachal. This can be stored for more than 2 to 3 months if prepared perfectly. You can also store this in the refrigerator.

HOW TO MAKE PULIYODHARAI?

Cook rice in such a way that the grains are separate and not sticky. In Tamil, we say it as 'killu padham'. Spread the cooked rice in a plate, add fresh gingelly oil and allow it to cool. When cool, add pulikkachal, temperings and the mel podi to the cooked rice, according to the requirement, Mix gently without breaking the grains. Iyengar special puliyodharai is ready.

NOTE:

Mel podi can be made more and stored in an air-tight container.

Raw rice (pachcharisi) should be used. The cooked rice should not be mushy. The grains should be separate without sticking.

LEMON RICE

Lemon Rice

INGREDIENTS:

• Cooked rice- 2 cups
• Mustard seeds – ¼ tsp.
• Urad dal – ½ tsp.
• Chenna dal – ½ tsp. 
• Groundnuts – 1 tsp. 
• Turmeric powder -1/4 tsp.
• Hing – a pinch
• Dry red chillies – 2 curry leaves – few
• Coriander leaves – few
• Lime – 1 
• Salt 
• Oil

METHOD:

1. In a kadai, heat oil, add mustard seeds. 
2. When they splutter add urad dal, chenna dal, dry chillies, groundnuts, curry leaves, turmeric powder and hing. 
3. When golden brown off the stove and add cooked rice, and salt. 
4. Squeeze the juice of a lemon and gently turn it around and mix well without breaking the rice grains. Garnish with coriander leaves and serve.

Coconut rice / Thengai sadham

Coconut rice is a mildly flavoured, tasty South Indian rice recipe. It is an easy lunch box recipe.It is also made during Aadi 18 festival.

INGREDIENTS:

• Cooked rice - 2 cups
• Mustard seeds - 1/2 tsp.
• Split urad dhal - 1 tsp.
• Chenna dhal - 1/2 tsp.
• Dry red chillies - 1 or 2
• Curry leaves - few
• Hing - a pinch
• Scraped coconut - 1/2 cup
• Oil - 1 tsp.
• Ghee - 1/2 tsp.

METHOD:

1. In a kadai, heat oil, add all the ingredients except coconut and saute till golden brown. 
2. Now add the scraped coconut and saute for some time till it changes its colour and be careful, it should not become brown. 
3. Switch off the stove. 
4. Now add the cooked rice, and ghee. Mix gently without breaking the rice. 
5. Your coconut rice is ready.