Tag Archives: madrasi aadi food

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.

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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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Ragi Koozh recipe / Finger Millet Porridge (Sweet Version) / Keppai Koozh recipe

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Ragi koozh is made from ragi / finger millet / kelviragu, which is one of the millets with too many health benefits. It can be taken at any time of the day. There are both sweet and salt versions of this ragi drink. This is prepared during the month of Aadi most of the temples in Tamil Nadu as an offering to god and later distributed to all the devotees who come to the temple. Let me share the sweet version here…

CLICK HERE for Aadi Perukku recipes

Ragi Porridge (Sweet Version)

Ragi Porridge (Sweet Version)

 

Ingredients:

  • Ragi flour – 3 tbsp
  • Water – ¾ litre
  • Grated Jaggery – 1 tbsp
  • Salt to taste

 

Preparation:

  • Take water in a heavy bottomed vessel and put the ragi flour.
  • Stir in well and ensure whether the flour got mixed with the water, without lumps.
  • Now keep the vessel in the stove and start stirring it once in a while.
  • Allow it to boil, it will consume time. Keep on stirring every once in a while.
  • When its cooked, it becomes thick and gives a shiny appearance.
  • Transfer it to a bowl, bring to room temperature, mix a tsp of jaggery along with a pinch of salt to it.

Garnish with grated jaggery and serve.

Note: You can also substitute jaggery with sugar.