Tamil New Year

Tamil New Year, also known as "Puthandu," is celebrated with much enthusiasm and joy among Tamil-speaking people worldwide. It marks the first day of the Tamil calendar year and usually falls on April 14th. This day is filled with rich traditions, cultural festivities, and a sense of new beginnings. Vishu a new year festival from Kerala usually falls on the same day and we celebrate both the festivals with equal fervour . So here is my attempt to include dishes from both cuisines and enjoy a Sadya style lunch . Most if the recipes are shared , for the ones not available in the video , the recipes are given below with links . Do check them out . Create your own twin festival feast with these classic dishes . Tamil new year menu : 🍀Manga pachadi 🍀Cucumber curd pachadi 🍀Vazhakkai podimas ( raw plantain crumble ) 🍀Avarakkai Thoran 🍀Cluster beans Thoran 🍀Avial 🍀Potato fry. 🍀Beans Paruppu Usili 🍀Thalagam 🍀Kalyana Mor Kuzhambu 🍀Vepampoo rasam 🍀Paruppu vadai 🍀Thengai Boli 🍀Pal payasam 🍀Inji puli 🍀Pavakkai gojju 🍀Cut mango pickles 🍀Citron pickle 🍀Sharkara Varatti 🍀home made Nendrankai chips 🍀home made pappadams 🍀Rice dal ghee 🍀Curd 🍀Sambaram ( spiced buttermilk) More recipes from my blog www.youreverydaycook.com/blog/festival-recipes-tam… Pal payasam recipe 4 cups full fat milk 1 cup sugar 1/4 cup payasam rice ( broken red Matta ) Method : Add milk to pressure cooker , bring to boil , wash and add rice , sugar , allow a gentle boil , then close cooker and keep on very low flame in a small burner . Allow to cook without whistles if possible for upto 35 minutes . In between if whistles come , so not bother but continue to cook . Better to set alarm . This is the simplest easier way to prepare Kerala s famous pink payasam . Use a cooker which has height so that contents won’t spew out during cooking . Thengai Boli ( coconut 🥥 Boli ) Ingredients: For the outer dough: 1 cup all-purpose flour (maida) 1 tablespoon ghee (clarified butter) Water, as needed For the filling: 1 cup grated coconut 3/4 cup powdered jaggery (adjust according to taste) 1/2 teaspoon cardamom powder Oil, for frying Instructions: Prepare the filling: Heat a pan on medium heat and add the grated coconut and powdered jaggery. Cook until the jaggery melts and blends well with the coconut. Stir continuously to prevent burning. Add cardamom powder and mix well. Remove from heat and let it cool completely. Make the outer dough: In a mixing bowl, combine the all-purpose flour and ghee. Mix well until the ghee is evenly incorporated into the flour. Gradually add water and knead into a smooth, pliable dough. Cover with a damp cloth and let it rest for 15-20 minutes. Divide the dough and filling: Divide the dough into small lemon-sized balls. Similarly, divide the coconut-jaggery filling into small portions, shaping them into balls as well. Roll out the dough: Take one portion of the dough and roll it out into a small circle, about 3-4 inches in diameter. Place one portion of the coconut-jaggery filling in the center of the rolled-out dough circle. Fold the edges of the dough over the filling to cover it completely and seal the edges. Gently flatten the filled dough ball. Repeat the process with the remaining dough and filling. Heat a tava , cook the rolled out boli by cooking with ghee and flipping both sides . Cook them like parathas by flattening with a spatula till the Boli puffs up . Removecwgen

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