Tag Archives: madrasi aadi perukku samayal

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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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.

Ingredients:

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

CLICK HERE for Aadi pathinettam perukku recipes and celebrations.

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.

Aadi Thengaipaal / Aadi Thengaipaal recipe / How to make aadi thengaipaal – Aadi recipes

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Aadi Paal or Aadi Thengaipaal or Aadi Thengaipaal payasam is prepared in the first day of the tamil month Aadi. Usually people make koozh/porridge, steamed balls/kozhukattai on this month and offer for god, later they serve for all the people coming to temple. Friday are very special in this Aadi month. Generally wedding or any auspicious occasion is not done during this month of aadi.

This is the first time, I have prepared this Aadi Thengaipaal or Thengaipaal Payasam. It was delicious and very simple and consumes less time for preparation. Also happy that I got one more variety in my payasam collection. Let us move on to the recipe…

It’s Friday and I am taking it to Fiesta Friday #79 hosted by Angie@thenovicegarderner.

Ingredients:

  • Thick coconut milk – ¾ cup
  • Thin coconut milk – ¼ cup
  • Jaggery syrup – ¼ cup
  • Cardamom powder – ¼ tsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Ghee – 2 tbsp.

Preparation:

  • Jaggery Syrup: Crush the jaggery into small pieces, in a heavy bottomed vessel add in this crushed jaggery and pour in a cup of water, allow it boil and wait until the jaggery is dissolved and the syrup thickens. Strain and keep it aside.
  • Extract Coconut milk by grinding coconut pieces with a cup of water and then strain it and keep aside. Continue this process for few times. Keep the first and second extract separately as thick coconut milk and the rest as thin coconut milk.
  • Now keep the strained jaggery syrup in low flame, wait until it gets hot.
  • Pour in the coconut milk and sprinkle the cardamom powder and give a stir, keep in low flame.
  • Heat ghee in a kadhai, add in the cashewnuts and raisins, and cook until it turns golden brown.
  • Pour this to the payasam, give a stir and keep in low flame.
  • Remove from fire, when it starts boiling.

Serve hot.

Making of Coconut milk –

 

 

Note:

  1. Cooking should be done only in low flame after pouring coconut milk.
  2. It will look runny but will become semi-thick once it comes to room temperature.
  3. You can also use store bought coconut milk, but add a cup of water along with that.
  4. If it starts boiling, the payasam would split.