Arudra Dharisanam is a festival dedicated to Lord Natraja.This festival is observed during the full moon night in the tamil month of Margazhi i.e december. The star is Thiruvadharai.Abishekam and poojas are offered to Lord Natraja and Sivakami his consort.The rituals are held during the pre dawn hours, When the moon is still shining brightly.A grand procession is later taken through the streets.
For this festival we prepare kalli and kootu as Neivedhyam. For this Kootu we need put either 7 or 9 veggies.This would be our lunch that day.Check out how to prepare it.
What do you need:
For KALLI :
Raw rice - 1 cup
Jaggery - 1 cup
Water - 2 1/2 cups
Paayatham parupu(Green gram daal) - 2 tbsp
Coconut grated - 1/4 cup
Cashew - As u wish!
Ghee - for seasoning cashew
Cardomom powder- 1 tsp For KOOTU:
Cooked toor daal - 1 cup
Winter melon - 100 gm
Pumpkin - 100 gm
Mochai/Dry beans - 50 gms
Carrot - 100gm
potato - 100gm
Beans -100gm
Senai Kizhangu/Yam
Salt- totaste
turmeric powder - 1tsp
Urid daal- 1 tbsp
Curry leaves - 1 sprig
oil-for seasoning For Masala
Chenna daal - 1 tbsp
Coriander seeds - 1 tbsp
Red chilli- to taste
Asafotedia - 1 tsp
Coconut grated -1/4 cup
How to do:
To Prepare KALLI:
1.Sautee the rice and payatham parupu till it turns golden brown.
2.Grind it coarsely.Finally the texture should be like Ravai/Sooji.
3.In a Sauce pan,add water and jaggery.Allow the jaggery to melt and get mixed with water.
4.While the mixture is boiling,reduce the flame and add coconut and grinded rice to it.
5.Stir continoulsy or lumps will be formed.
6.Keep stirring in the low flame.
7.Cover it and cook for 5 mins.Remember to keep in low flame and to stir inbetween.
8.By now it should be cooked and if you touch the rice would be soft.
9.Season it with cashew and cardomom powder.
To Prepare KOOTU:
1.Steam all the veggies.
2.Meanwhile dry roast all the ingredients in the order “For masala section”and grind it to paste.
3.Once the veggies are cooked,add salt and turmeric powder to it.
4.Add the prepared masala paste and mix well.
5.Add the cooked toor daal and mix well.
6.Let it cook for 3 minutes and turn off the stove.
7.Season it with urid daal and curry leaves.
Once the poojas are over to Lord Nataraja,do the neivedhyam and have the prasadham.
vangi bath/Brinjal rice is very easy to make dish. May be you can choose this as your sunday menu, your work is minimized and you get a awesome lunch too!chkout the recipe and have a wonderful day ahead!
Prep time:15 mins Cooking time:15 mins serves:4
What do you need:
Cooked ponni rice - 3 cups (or basmati rice)
Eggplant mediumsize - 4
Onions - 2
Tamarind - 1″ thick ball
Cumin seeds - 1/2 tsp
Cloves - 2
Cinamon - 1″piece
Whole Red chilli - 2
Cashews - 1/4 cup
Turmeric powder - 1tsp
Curry leaves - 1 sprig
Oil -2 tbsp
Ghee - as u wish
salt to taste For the Vangibath masala powder:
Coriander seeds - 2 tbsp
Chenna daal - 1 1/2 tbsp
Urid daal - 2 tsp
Red chilli - 3
Coconut - 1/4 cup
Asafotedia - 1 tsp
Curry leaves - few
Oil - 2tbsp
How to do:
To Prepare the masala powder:
1.Heat oil in a pan,add channa daal first. Let it turn golden brown then add all the others one by one.
2.Roast it till the aroma picks up.
3.Grind it to powder. To Prepare vangibath/brinjal rice
1.In a bowl soak the tamarind in warm water for 10 mins and extract the juice.Chop the brinjals to small cube and put it in the tamarind water.
2.In a sauce pan add ghee and roast the cashews.set it aside.
3.In the same pan add oil and temper it with mustard seeds.
4.Once it pops add Cumin seeds,curry leaves,Turmeric powder,red chillies,cloves and cinnamon.Sautee for a minute.
5.Add in the chopped onions and sautee it well till it becoms transparent.
6.Now add the brinjals with the tamarind water,add salt.Mix well.Cover and cook it till the vegie becomes soft and the water is drained.
7.Now add the vangibath masala powder prepared. Mix it well and cook for 2 minutes.
8.Switch off the stove and add the cooked rice to it and mix well.Garnish it with cashews.
Serve it with Raitha or roasted papad.
Tips:
1.Adding curry leaves to the make the masala powder gives a special aroma and taste.
2.onions are optional.
Bisibellabadh is a popular kannada dish. Also called as sambhar sadam in Tamilnadu.It is usually prepared for lunch and quite a filling one as it has variety of veggies in it.I got this recipe from my cousin who lives in b’lore,she had prepared this dish for our get together and it was a hit!kewl!
What do you need:
Ponni raw rice - 1 1/2cups
Toor daal - 3/4 cup For sambhar:
Shallots - 1 1/2 cups
Tamarind - 1″ size ball or 1/2 tbsp of paste
Potato - 2
Carrot - 2
Drumstick-2
Beans - few
Redchillies - 3 or to taste
Mustard seeds - 1/2 tsp
Asafotedia/hing - 1/8 tsp
Grated dryCoconut or copra – 1/2 cup
salt - to taste
oil - for seasoning
Curry leaves - 2 sprigs
Coriander leaves - for garnishing For Sambhar paste
Red chillies – 8 medium size
Coriander seeds – 3 tsp
Urad dal – 2tsp
Channa dal – 2 1/2 tsp
Fenugreek seeds a pinch
cinnamon - 1″ piece
cloves - 2
Cardomam - 1 optional
Shallots- 4
Tomato - 1 small to make paste:
1.In a pan heat oil and fry the shallots and tomato and set it aside.
2.Now add it some more oil and fry all the above ingredients.
3.Grind all the roasted masalas,onions,tomato and make a smooth paste by adding little water if needed.
How to do:
1.Wash and cut all the veggie in 1″ pieces.You can also use green peas,green pepper,chow-chow,radish
2.In a large sauce pan, add the washed toor daal and add 4cups of water and cook it.(You can also pressure cook the toordaal)
3.Prepare the paste meanwhile the daal is cooking.
4.Wash and drain the rice and add it to the cooked daal along with veggies.Add water till the veggies are immesered.
5.Add salt and cover it.Let the rice get cooked.
6.When the rice is half done, add the tamarind water or paste and mix well.
7.Add the prepared paste when the consistency is semisolid and mix well.It time to check for salt.
8.Switch off the stove once the rice is cooked well.Let it be little watery as it gets hard when it cools.
9.Season it with Mustard seeds, asafotedia,curry leaves.
10.Garnish it with coriander leaves.
Serve hot with fried papad or chips.
Tips:
1.This is also prepared in easy way by preparing the sambhar first and then mixing the cooked rice and daal together.
for this method you need to cook the rice and daal by adding more water.smash it well.Now add the mixture to sambhar little at a time and mix well.
Aviyal is a healthy side dish which contains all the veggies.It is a perfect traditional dish prepared on get togethers.Ofcourse a very easy one to prepare too!
Prep time:15 mins Cooking time:5mins + Pressure cooking the veggies serves:4
What do you need:
Carrots - 1 medium
Potato - 1 medium
Beans - 100 gms
Drumstick - 1 big
Winter melon - 100 gms
Raw Banana/Vazhaikai - 1 small
Green chillies - 3
coconut grated - 1 cup
Curd - 2 cups or to taste
Coconut oil - 2tsp
Curry leaves-few
salt to taste.
How to do:
1)Wash and cut all the veggies into small cubes.
2)Add salt to the veggies and pressure cook. While pressure cooking make sure you put winter melon,raw banana at the top as they may get mashed up.
3)Grind greenchillies with coconut to a thick paste by adding some water.
4)Once the pressure is released,transfer all the veggies to a sauce pan and turn on the stove.
5)Add the grinded paste and mix well.
6)Let it cook for 2-3 minutes and turn off the flame.
7)Season curry leaves in coconut oil and add it to aviyal.
8)Let it get cool.Then add curd to it and give a quick mix.
Adai or Ada Dosa is a very heavy tiffin as it is prepared with lentils. It is very good for health as lentils are rich in protein.The perfect combination for adai is Aviyal and jaggery.
Prep time:10 mins+ 1 hr soaking time Cooking time:3 mins for each adai
What do you need:
Idly rice - 1 cup
Boiled rice- 1/2 cup
Toor daal - 1/2 cup
Chenna daal - 1/4 cup
Urid daal - 2tbsp
Asafotedia - 1 tsp
Whole red chilli - 6 to 7
Curry leaves - 1 sprig
Salt - to taste
How to do:
1. Soak the rice and daals separately for an hour.
2. In a mixer/blender, first grind whole red chilles with asafotedia and salt to powder.
3. Then add the soaked daal and grinder it finely.Transfer it to a separate bowl.
4. Now add the rice and grind it roughly.Mix it well with the daal mixture.
5. Add the chopped curry leaves to it.check for salt.
6. Heat the skilet on medium heat.
7. Take a ladle full of mixture and pour it at the middle of the skillet and start spreading it in circular motion outwards.
8. The adai should be atleast 1/8″ thick.
9. Make a hole inbetween the adai and drizzle some oil in middle & around the adai.
10. Let it cook for 1 1/2 minutes in medium heat, loosen the edges and flip it around.
11. Let it cook for a minute.Transfer it to a plate.
Serve hot with aviyal and powdered jaggery.
Tips:
1. The adai should cook for atleast 1 1/2 minutes, as the lentils we used take time to cook.
