Aadi velli kizhamai is very auspicious for us. We invite suhagan ladies to our house and offer haldi kumkum and also do puja and offer neivedhiyams to God.In our south india ,in the villages as well as cities like Chennai it is celebrated very grandly. the last friday of this auspicious month I made sweet pongal and paruppu vadai as an offering to God. Sakkarai Pongal
Ingredients:
Rice - 1 cup
Moong dal - 1/3 cup
Jaggery
Cashew nuts - 8-10
Raisins - 1 Tblsp
Elaichi powder - 1/4 tsp
Ghee
pachai karpuram (edible camphor) - a pinch
Saffron - a pinch
Method:
Dry roast the moong dal in a pan and wash it along with rice and put in a vessel with 3 1/2 cups of water and cook outside on the gas.
When the rice and moongdal gets cooked nicely add the jaggery pieces as per your taste into the vessel and mix nicely and allow it to cook.
After the jaggery gets dissolved nicely and mixes with the rice and dal you get a nice colour.
Now add the edible camphor for extra flavour and taste and mix nicely and also add a pinch of saffron and mix nicely.
Now take a kadai add lots of ghee and cashew nuts and roast nicely and add raisins and stir in the ghee and pour over the sweet pongal.
The sweet pongal is ready to be eaten.
Parupu Vadai
Ingredients:
Toor dal - 1/2 cup
Chana dal - 1/2 cup
Dry red chillies - 4-5
Hing - a pinch
Curry leaves - few
Salt as required
Ghee - 2 tsps
Method:
Soak the dals for 1/2 an hour in water.
Drain the water and grind without water by adding red chillies and hing into a coarse paste.
Now put the coarse dal paste in a vessel and add salt and pinched curryleaves and mix nicely.
Add 2 tsps ghee and mix in the coarse paste.
Take a kadai pour some oil in it and let it get heated.
Now take small balls of the paste by wetting your inner palm and flatten and drop one by one into the oil.
Turn on both the sides and cook.
After making all the vadais,put them in a container and keep it closed.
Now nice crispy parupu vadais are ready for neivedhyam.
