BLACK EYED PEAS SUNDAL RECIPE, KARAMANI SUNDAL RECIPE, LOBIA SUNDAL RECIPE

Black eyed peas / Lobia, karamani in tamil, rich in fibres and protein, is available in two varieties red and white. 

👉👉Red cow peas sundal recipe link 

👉👉Karamani sweet sundal recipe link

INGREDIENTS:

White karamani 

(Black eyed peas/Lobia) - 1 cup

Salt - to taste

Coriander leaves- to garnish

To temper:

Mustard seeds - 1/4 tsp.

Urad dhal - 1 tsp.

Turmeric powder- a pinch (optional)

Hing - 1/4 tsp.

Curry leaves - few

Oil - 1 tablespoon

To grind coarsely without water:

Green chillies - 2

Scraped coconut - 1/4 cup

METHOD:

Dry roast karamani, soak for 2 hours and pressure cook along with salt for 2 whistles or until soft. When the pressure releases, take out, drain the water and keep aside.

In a kadai, heat oil, add ingredients given in "to temper", add cooked karamani, mix well, add the coarsely ground mixture, saute for a minute. Mix well. Garnish with coriander leaves. Serve hot or warm

Kadalai paruppu sundal recipe/Chenna dal sundal recipe

Kadalai paruppu sundal is an easy sundal, made without much soaking time.

INGREDIENTS:

Kadalai paruppu/Chenna dal - 1 cup

Turmeric powder- 1/4 tsp

Scraped coconut - 1/4 cup

Finely grated ginger - 1/4 tsp.

Hing - 1/4 tsp.

Salt - to taste

To temper:

Mustard seeds - 1/4 tsp.

Urad dhal - 1 tsp.

Dry red chilli or green chilli - 2

Curry leaves - few

Oil - 2 tsp.

METHOD:

Wash well and soak kadalai paruppu (chenna dal) for 45 minutes. Drain water. Cook soaked dal in boiling water, open pot method along with salt and turmeric powder, until soft but not mushy. Drain and keep aside.

OR pressure cook for 2 whistles until soft. When the pressure releases, take out and drain the water completely and keep aside.

Heat oil in a kadai, add mustard seeds,  when it splutters, add urad dhal, chillies, fry. When urad dhal turns golden brown, add hing, grated ginger and curry leaves, saute quickly and add cooked dal. Mix well. Saute for a couple of minutes, add grated coconut, mix well and serve.

Grapes Sheera Recipe / Sheera Recipe

Sheera, a popular prasadam in Perumal temples is prepared with milk and no added colours. Also known as sooji halwa and kesari, this is a traditional sweet, prepared at home with milk or water, during festivities and for breakfast as well. I was tempted to make it with these grapes (in Australia) which was so tasty. 

INGREDIENTS:

Double roasted rava/sooji - 1 cup

Water - 2 cups

Grapes puree - 1 cup
Sugar - 1 1/2 cups
Ghee - 1/2 cup
Cashew and raisins - few

Cardamom powder -  1/4 tsp.

Saffron strands - few (optional)

METHOD:

Grind grapes in a mixie. I have used seedless grapes. 

In a kadai, heat a spoon of ghee and fry the cashew and raisins until golden brown, keep aside. 

In the same kadai, fry rawa (sooji) until you feel a nice aroma. 

Add hot water gradually, stir quickly so that no lumps are formed. Add ground grapes, little ghee. Cover with a lid and allow it to get cooked. 

Now add sugar, stir, mix well. Add some more ghee. Initially while adding sugar, the mixture looks like forming lumps. Do not panic. Mix well, stir continuously mashing the lumps, and the sugar melts well. Add remaining ghee.

Add cardamom powder, fried cashews and raisins. Cook until the mixture comes together, forms a mass and separates from the pan.

Serve warm or hot.

Broken Wheat Kadambam recipe / Dalia Kadambam recipe

Jai Sri Jagannath 😊 

Broken Wheat Kadambam / Dalia Kadambam (Iyengar special Kadambam with a twist) made with samba godhumai kurunai (not godhumai rava). I have been making this for more than 20 years, similar to Iyengar kadambam, with a slight twist, during vrat days when rice and tamarind is not permitted, but have not posted in my blog. Some of my close friends and family members asked me to post it in blog. I promised to post it soon. Hence, posting this Dalia Kadambam.

INGREDIENTS:

Broken wheat - 1 cup
Tur dhal - 1/2 cup
Raw mango chopped - 1/2 cup
Mixed vegetables - 3 cups (Ash gourd, Beans, Carrot, Pumpkin, Potato)
Tomato - 1
Green chilly - 1
Sambar powder - 1tsp.
Turmeric powder - 1/2 tsp.

Ghee - 1 tablespoon
Gingelly oil - 2 tablespoons
Salt - to taste

To fry in oil and powder:
Oil - 1 tsp.
Coriander seeds - 3 tablespoons
Bengal gram - 2 tsp.
Methi seeds - 1/4 tsp.
Urad dhal - 2 tsp.
Dry red chillies - 2 (or more as needed)
Pepper - 1/2 tsp.
Hing

To temper:
Ghee - 1 tsp.
Dry red chillies - 2
Mustard seeds - 1/4 tsp.
Curry leaves - a sprig

METHOD:

Dry roast broken wheat until it changes colour to white. Wash and drain water. Add turmeric powder, salt.

Peel and roughly chop mango. Add to broken wheat. 

Pressure cook broken wheat and tur dhal with turmeric in separate containers, mash well and keep aside. Water ratio 3:1

Cut vegetables and tomato into medium-sized pieces.

In a pan, heat a teaspoon of oil and add the items given in the list "To fry in oil and powder" until golden brown. When cool, powder coarsely in a mixie. Keep aside.

 

In the same pan, heat the remaining oil, temper with mustard seeds, curry leaves, dry chilly, green chilly, hing and add tomato. Saute a bit and add all the vegetables, a pinch of turmeric powder and stir fry for 3 minutes. Add little salt, sambar powder, sprinkle little water and cover with a lid.

When done, add cooked broken wheat and mashed dhal, ground powder, little salt and mix well without any lumps. 

Add enough water to get the desired consistency and cook for 3-4 more minutes stirring frequently. Temper with the ingredients (given in the list "to temper"). Finally add a spoon of raw gingelly oil and ghee. Mix.

Offer to Perumal.

Serve hot with any vadaam or poricha appalam.

VARIATION: 

1. With or without tamarind

2. Can be made as one pot dish. But tastes perfect when made as said above.

Buckwheat pasta recipe

Buckwheat is a seed which is gluten free and rich in heart-healthy nutrients. It lowers cholestrol and helps in managing diabetes. Buckwheat is a good source of protein, fiber, magnesium and improves heart health. It also has a good source of plant compounds.

Video: 👇👇

Buckwheat is commonly used in North India on Ekadasi and Vrat days, as it is not a grain and thus approved for days when you are fasting from grains. Buckwheat flour is popularly known as 'Kuttu ka Atta' in North India. However, Ekadasi/Vrat protocols are different in South India.

Ingredients: 

Buckwheat pasta - 2 cups
Tricoloured bell peppers and Broccoli - 2 cups
No rennett parmesan cheese - 1/4 cup
Blanched tomato puree - 1 cup
Oil - 1 tsp.
Butter - 2 tablespoon
Milk - as needed
Salt - to taste
Black pepper powder - 1/2 tsp
Oregano - 1 tsp.
Dried basil - 1 tsp.

Method:

Boil water. Add pasta, salt, oil. Cook al dente or follow instructions in pack. Drain.

Heat pan, add butter. When butter melts, add veggies, salt, tomato puree, stir. Add milk as needed. Mix, allow to boil.

Add cooked buckwheat pasta. Mix gently, add black pepper powder , oregano and dried basil. Add milk to get desired consistency. Cook in low flame for 3-4 minutes. 

Yummy buckwheat pasta is ready. Offer to Krishna 🙏🙏. Serve hot.

AMRITHA KALASAM RECIPE / AMRUTHA KALASAM RECIPE / AMIRTHA KALASAM RECIPE

With green gram (No coconut)

With moong dhal (With grated coconut)

'Amrutha Kalasam' is a Prasadam offered to 'Sri Garudan' to seek His blessings. It is a special offering to 'Garuthman', popular in 'Tirukkannamangai' and almost all 'Garudaazhwar' in Perumal temples. During Aadi month Swathi star which is Garudan's avathara day, this delicacy is prepared and after offering the same to Him, it is consumed as His prasadam.

In 'Tirukkannamangai Bakthavatsala Perumal' temple, people worship 'Garudan' and offer 9 yards saree with checks and 'Amritha kalasam Prasadam' and seek His blessings. It is a belief that offering it to Him and consuming them as His Prasadam will get rid of Naga dosha, insect bites, skin problems, and also to get rid of fear. It is believed that childless couple will be blessed with children, also men and women whose marriages are getting delayed due to various reasons, will soon get married . This offering is made on all Thursdays,Sundays, Swathi stars and also on Aadi Swathi, the star of Garuda.

A quick note on 'Prasadam':
'Prasadam' is the food that is offered to God. It is the practice of Hindus to offer food to God before eating it. Everything you offer on your altar becomes prasadam, the grace of the God, and is called by various names Prasadam, Bhog and Naivedhyam. The offerings can be fruits, sweets, bakshanams or anything but doing it with love and devotion is important. Bhagavath Geetha says, “Krishna accepts the offering made to Him with love”. In Iyengar households, whatever we cook is offered to 'The Supreme Lord Narayana' and it is termed as 'Kandarula pannuthal'. 

Nandambakkam Ramar temple Garuda Vahanam

Now, to the recipe:
 
INGREDIENTS:-

Green gram dhal / Moong dhal - 1 cup
Scraped coconut- 3 tablespoons (optional)
Crushed jaggery - 1 1/2 cup
Cardamom (powdered) - 2
Ghee - 1 tablespoon

METHOD: 

Soak dhal for 2 hours. Drain water and grind to a coarse paste.

Dissolve jaggery in little water and filter to remove impurities.

Heat a kadai, pour in the dissolved jaggery and allow it to boil until it diffuses its raw smell. Now add scraped coconut, cardamom powder and ground dhal and mix well without any lumps. Add ghee and saute until it binds together. When warm, make small balls and shape like 'kalasam' (coconut/modakam shape). Arrange them in idli plate and steam cook for 7 to 8 minutes. Amirtha Kalasam is ready for offering to Garudaazhwar.

MARGAZHI MONTH PRASADAM RECIPES

Madhangalil naan margazhi!!
'mAsAnAm mArgasheershoham' says Lord Krishna.

Lord Krishna says that HE is the month of Margazhi among the 12 months, from which one can imagine the sanctity of this month.

Perumal and Shiva temples celebrate all the 30 days of the Tamil month Margazhi with many rituals and food offerings. Godha/Sri Andal observed 'Paavai Nonbu', sang 30 paasurams named 'Thiruppavai' during these 30 days and finally merged with Sri Ranganatha (Sriman Narayana) Himself. It is said that Gopikas observed 'Paavai Nombu' to get Lord Krishna as their husband. In Tamil Nadu, men will go for 'Unjavrithi'. They go for 'nagara sankeertan' in which they sing praises of the Lord and practice devotion. Women draw big kolams in front of their homes. Margazhi Utsavam is celebrated in a grand manner in Srirangam, Tiruvallikeni, Kanchi and in all Divyadesams and Perumal temples. A twenty days festival called 'Pagal Pathu' (day time festival) and 'Ra Pathu'(night time festival) is celebrated in all Perumal temples during the month of Margazhi(December–January). The first day of Ra pathu is 'Vaikunta Ekadashi'. The ‘Paramapadha Vaasal’(the gate to the heaven) is opened on this day. Lakhs and lakhs of devotees queue up to pass through this gate. 'Vratam' is observed on this day.

Lord Shiva worship on Tamil month Margazhi:
Thiruvathirai is the star of Lord Shiva and HE is worshipped in the full moon day of Margazhi month. Abhishekams and special poojas are performed in all Shiva Temples. Thiruvempavai which was sung by Manickavasagar is recited in all Shiva temples.

In this Margazhi month unmarried girls sing/recite 'Thiruppavai' and 'Thiruvempavai' daily and pray to get good husband for them.

Let us pray and worship God in this auspicious month and get blessings from HIM.
Happy Margazhi!!

I present here, a collection of 30 prasadam/offerings made during margazhi month. I have also given links for recipes made during vaikunda ekadashi vratham and dwadashi paranai.

CLICK ON THE PICTURES FOR RECIPES.👇👇