Tag Archives: aadi month

Aug2

Aadiperukku / Pathinettam Perukku / How to celebrate Aadi Perukku or Aadi Pathinettam Perukku

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Aadiperukku is a Hindu Tamil festival celebrated on the 18th day of the Tamil month of Aadi (mid-July to mid-August). In 2015, it’s August 3rd. It is a unique South Indian and specially a Tamil festival. The festival coincides with the annual freshes of the rivers and to pay tribute to water’s life-sustaining properties. It is celebrated near river basins, lakes and wells etc.

Aadiperukku, otherwise called Padinettam perukku. “Pathinettam Perukku” – Pathinettu signifies eighteen and Perukku denotes rising. The festival is observed by women in TamilNadu. Aadi is the month for sowing, rooting, and planting of seeds and vegetation since its peak monsoon time when rain is showered in abundance.

CLICK HERE for more Kozhukattai / Kolakattai / Kolukattai recipes.

On this day, special poojas and prayers ared one in temples and people pray for good harvest, constant supply of water and hassle free monsoon. Women float lamps on rivers.

Also people buy new clothes, jewels and so on, as they hope getting this all over the year.

Source: Wikipedia

Aadi Perukku / Pathinettam Perukku

Aadi Perukku / Pathinettam Perukku

People prepare many variety of rice, early in the morning, as offering to god. They lit lamps and do puja. Let us move on to the recipe prepared by that day:

Note: Check out details about Aadi month and Aadi month recipes.

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Aug2

Puliyogare / Puliyodharai / Tamarind Rice

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Tamarind Rice/ Puliyodharai is one among the familiar recipe when comes to variety rice. Also I would say a best tour recipe, when we go to tours during our school days my mom prepares this puliyodharai, last day evening and pack it for my lunch. Puliyodharai taste heavenly when accompanied with Kathirikkai Puzhikulambu / Tangy Brinjal Curry and Boiled Egg. Let us move on to the recipe…

Puliyodharai / Tamarind Rice
Puliyodharai mix / Tamarind Pulp

Ingredients:

  • Tamarind – a small guava size
  • Turmeric – a pinch
  • Hing – a pinch
  • Peanuts – a handful
  • Steamed rice – a cup
  • Mustard seeds – ¼ tsp
  • Red chilies – 6 nos
  • Split blackgram / Urad dal – 1 tsp
  • Black gram / Urad dal – 1 ½ tsp
  • Bengal gram / Channa dal – 4 tbsp
  • Fenugreek / methi seeds – ¼ tsp
  • Curry leaves – 2 sprigs
  • Sesame oil / gingelly oil – 3 tbsp.
Spices getting tempered
With tamarind extract
Spice powder
Tamarind extract getting boiled
With grounded spice powder
Tamarind extract getting thicken
Roasted peanuts
With peanuts
With steamed rice
Puliyodharai / Tamarind Rice
Puliyodharai mix / Tamarind Pulp

Preparation:

  • Prepare Tamarind Extract.
  • Dry roast, 2 tbsp of channa dal/Bengal gram, 4 nos red chilies, 1 ½ tsp of Blackgram/Urad dal and ¼ tsp of fenugreek seeds, until the raw smell goes off or until they turn golden brown.
  • Remove from fire, bring it to room temperature and grind it to fine powder.
  • Heat oil in a kadhai, add in the mustard seeds, split blackgram, 2 nos of red chilies, and 2 tbsp of channa dal/Bengal gram, and curry leaves and ½ tsp of asafetida. Wait until they crackle.
  • Pour in the tamarind extract, sprinkle ¼ tsp of turmeric powder and allow it boil or until the raw smell goes off.
  • Add in 2 tbsps of ground spice powder, stir it well so that no lumps are formed.
  • Let it boil or until it becomes thick, remove from fire and transfer it a bowl.
  • Dry roast the peanuts, and add it to the tamarind pulp.
  • Take the steamed rice in a bowl, add required amount of tamarind pulp as per your taste, and mix well.

Serve with kathirikkai puzhikulambu and boiled egg or potato chips.

Note: Store the leftover tamarind pulp in an air tight container, stay fresh in room temperature for a week or refrigerate it for a month time.

 

 

Aug2

Aadi Kozhukattai recipe / Aadi Kolakattai recipe / Aadi Kolukattai recipe

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This kozhukattai is prepared early in the morning every Tuesday’s of Aadi month, women do Pooja by offering this to Goddess and later they have it only with the female members of their family. I do not know the reason behind this, my mom insists me not even show the kozhukattai to the male members of the family. I knew my grandfa likes this a lot, so I just drop these kozhukattai one by one to his mouth with a condition – “close your eyes” (to satisfy my mom as she says male members of the family should never see this kozhukattai) :P, a lovely memory.

A very simple and easy kozhukattai, which can be made in minutes and are served with pieces of coconut. Also I have seen people calling it mani kozhukattai. You can also prepare it for Vinayagar Chathurthi and offer for Vinayaga. Let us move on to the recipe…

CLICK HERE for more Kolukattai / Kolakattai recipes and CLICK HERE for Aadi perukku / Aadi pathinettam perukku recipes.

Aadi Kozhukattai / Viratha Kozhukattai
Aadi Kozhukattai / Viratha Kozhukattai

Ingredients:

  • Rice flour – 1 cup
  • Water – 2 cups
  • Coconut pieces – ½ cup

CLICK HERE for Aadi pathinettam perukku recipes and celebrations.

Water getting boiled
Sieved rice flour
Rice flour getting mixed with water
Rice mixed with water
Rolled to small balls
About to steam
Getting steamed in Idly steamer
Aadi Kozhukattai / Viratha Kozhukattai
Aadi Kozhukattai / Viratha Kozhukattai

Preparation:

  • Sieve the rice flour in a wide mouthed bowl or vessel.
  • Heat the water in a saucepan, bring it to boil. Remove from fire.
  • Pour the water little by little to the flour and stir it well with a wooden spoon.
  • Mix it with water, until it reaches to the rolling consistency.
  • Now grease your hands with ghee, and take small portions of the dough and roll them to small balls.
  • Steam these rice balls in a steamer (I have used idly vessel to steam the balls).
  • Open the lid and check whether it’s steamed (the balls would look shiny or cut a ball and check out whether it fully steamed).

Serve with coconut pieces.

CLICK HERE for more Kolakattai / Kolukattai / Kozhukattai recipes.