TAMIL NEW YEAR RECIPES

VEPPAMPOO PACHADI

Happy Tamil New year & Vishu to all my friends
May this varushapirappu bring us prosperity and success in all our endeavours!!! 

This pachadi made on Tamil new year, reminds us the six emotions symbolising with six tastes in the year ahead. 

Sweet, Sour, Salt, Bitter, Pungent and Astringent------ six tastes.

Happiness, Disgust, Fear, Sorrow, Anger and Surprise----- six emotions.

Jaggery, Tamarind, Salt, Neem flower, Chilli, Mango--- ingredients of this pachadi symbolising the above emotions.

Let us all pray Lord to give us the strength to meet all these emotions..

Click the names below for the Tamil new year recipes.

Sadham(rice), Nei(ghee), paruppu, mor kozhambu or Sambhar, paruppu usili, kari amudhu(poriyal), kootu, thayirpachadi, Veppampoo pachadi (Arusuvai pachadi),kosumari, vadaam or appalam, vadai or thayir vadai, saatru amudhu(Rasam), Tirukannan amudhu(payasam), thayir (curd),oorugaai(pickle).

VEPPAMPOO (NEEM FLOWER) PACHADI

In addition to the general pandigai menu, this pachadi is prepared on Tamil New Year and has all the six tastes (sweet, sour, salt, bitter, pungent and astringent).

INGREDIENTS:

Crushed jaggery - 1 cup
Mango sliced - 1/4 cup
Tamarind - a marble size OR tamarind paste - 1/2 tsp.
Dry red chilly OR green chilly - 1
Mustard seeds - 1/4 tsp.
Fresh veppampoo (neem flowers) - 3 tsp.
Salt - 1/8 tsp.
Ghee - 1 tsp.

METHOD:

Soak the tamarind in water, extract pulp.

Boil the mango slices in little water with a pinch of salt.

Add the mangoes to the tamarind extract and boil till the raw smell of tamarind goes. Now, add the crushed jaggery and again boil it till the raw smell of the jaggery goes.

In a pan, heat a tsp. of ghee, add mustard seeds and when they splutter add red chilly and fry the veppampoo (neem flowers) till golden brown. Add to the above and mix well.