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Friday, July 25, 2014


Tamil month Aadi is considered as an auspicious month. Aadi festival is celebrated in  the tamil month of Aadi (July - August). In Tamil there is a saying "Aadi azhaikkum" meaning the month is the start  for all festivals of the year.  All fridays in this month are  very auspicious and special for Goddesses. Doing Lakshmi Pooja, offering prasadam to Goddesses, doing poojas and offering milk to 'Naagar' (snakes), giving thamboolam to ladies, offering maavilakku, 'varalakshmi vratham and pooja' and Sri Andal's birthday "Thiruvadipooram" are some  of the celebrations in this month. 

The first day of Aadi month (Aadi pirappu) is celebrated as Aadi Pandigai. This festival is  important for the newly-weds. The son-in-law is invited on this day for food and gifted with Thengai paal  in a 'Silver tumbler' alongwith clothes and sweets. In addition to general pandigai menu, we prepare thengai paal for this pandigai instead of regular payasam. Click here for 'Thengai Paal' recipe.

The 18th day of Tamil month Aadi is also known as "Aadi perukku" or "Aadi 18" or "Padinettaam perukku". Perukku in Tamil means "in abundance". The rivers will have water in abundance now, after the monsoon rains in the previous month. This is an important pandigai of TamilNadu. On this day, people prepare mixed rice varieties also called as kalandha saadham or chitraannam. They go to the banks of the river with kith and kin and enjoy the trip with chitraannam. This is an important festival for the farmers.

Aadi 18 menu : Click the link for recipes:
Coconut riceLemon rice or PuliyodharaiSarkarai pongal and curd rice alongwith poricha appalam. Admire the tactics of our elders. Nothing will be spilt while travelling to the banks of the river and cooking is also simplified .


Prasadams for Thiruvadipooram are Venn pongal and Sakkarai pongal OR Akkara adisil .


Some  families have the tradition of  lighting the Maavilakku  on Aadi Fridays.


Some other prasadams (offerings) on aadi vellikkizhamai and Varalakshmi vratham are Ammini Kozhukattai, Manjal Pongal, Arisi Payasam, Pacharisi idli, appam, and vadaiAs I am an iyengar, we don't observe this festival. I will update this post after getting details regarding of the vratham and decorated kalasam from my neighbour. However, these are procedures done as per family traditions and many books are available in stores as to how to perform the pooja. Lakshmi poojas are done on Aadi Fridays chanting Lakshmi Ashtotharam and slokas and doing archana with flowers or kumkum to Goddess Lakshmi. The Lakshmi Ashtotharam and slokas  can be googled and books are available as well. 

Lakshmi pooja

Ammini Kozhukattai

Manjal pongal

Arisi payasam

Tuesday, July 1, 2014


MUSKMELON DELIGHT , CANTALOUPE DELIGHT, Cantaloupe salad, Cantaloupe sweet salad, muskmelon salad, muskmelon sweet salad

Muskmelon is beneficial for conditions like lack of appetite, urinary tract infections, constipation, acidity and ulcer. Muskmelons are rich in potassium which helps in controlling blood pressure, regulating the heart beat, relief from cramps and also prevent strokes. Musk melon reduces heat in the body, so consuming this fruit  in summer  is very beneficial. It also relieves tiredness, enhances appetite and is an effective laxative. It is a good source of Vitamins A, B, and C. 


Muskmelon / Cantaloupe  - 1
Crushed jaggery OR brown sugar - 3/4 cup
Honey - 2 tablespoons


Peel, deseed and cut muskmelon (cantaloupe) into cubes.

Add jaggery and honey. Mix well.

Cover and keep it in refrigerator for half an hour.  Serve chilled. Tastes divine with syrupy and small jaggery bites.

NOTE: Cover and keep in the fridge as muskmelon has a strong odour.

Thursday, June 19, 2014


Kara Pori Recipe,Masala Kara Pori, Spicy Puffed Rice, MURMURA CHIVDA


Puffed rice(pori) - 4 cups
Pottukadalai (roasted gram) - 1 tablespoon
Peanuts - 1 tablespoon
Oma podi (sev) - 1/4 cup
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a generous pinch
Curry leaves - a sprig
Salt - Puffed rice will be salted. Check and add if necessary.
Ghee - 1 tablespoon


Heat ghee in a pan. Add peanuts. When they are crispy add  pottukadalai, turmeric powder, chilli powder and hing. Give a quick saute and add  all other ingredients. Simmer the stove and mix well until the puffed rice gets coated well with all the spices and turns crisp. Crispy Kara pori is ready. When cool, store in an airtight container.  

NOTE: Store bought sev or omapodi can be used. Roasted peanuts can be used.