Tag Archives: tamilian festival

Nov26

Thiru Karthigai – 2015

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After a big process of shifting my home, maybe I would say a small break from blogging and again into it. Apart from all these here comes, “THIRU KARTHIGAI” – a festival of lamps which is celebrated only by Tamilians all over the world.

We lit lamps in the evening over each and every, nook and corner of the house, keep on fasting for the whole, prepare variety of vegetarian dishes all over the day (a big south Indian vegetarian platter).

I use to prepare for this festival a week back, by collecting beautiful earthware lamps and start painting them as I wish and finally on the evening of Thiru Karthigai, perform Pooja, decorate an lit all those lamps all over the house and this litting of lamps will be done for 2 days.

Kathigai Deepam platter – 2015
A south Indian Vegetarian Platter
Lamps in living room
In Kithcen
In study room
In the entrance of house
In living room
In kitchen
In Balcony
In the Dinning Room
In Pooja room

During fasting we can on munching these laddus (Roasted gram (potttukadalai) Laddu and Peanuts Laaadu)which we prepare in the morning. Let me share the dishes in the laddu and vegetarian platter recipes:

Do check out my 2014 Karthigai Celebration by clicking this link: https://madraasi.com/2015/01/31/karthigai-deepam-feast/ , 2013 celebration by clicking this link: https://madraasi.com/2013/12/05/karthigai-deepam/and to know what is Thiru Karthigai click this link: https://madraasi.com/2014/12/06/thirukarthigai-kartigai-deepam/.

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Apr12

Tamil New Year / Varusha Pirappu / Puthandu

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Tamil New Year also called as “Varusha Pirappu or Puthandu” among Tamil people all over the world. It is celebrated according to the Tamil calendar on the first day of Chithirai month. According to the Gregorian calendar it falls on 13th or 14 th April. Tamil People All over the world celebrate Varusha Pirappu in a big way by merrymaking and feasting.

They celebrate by following specific traditions and rituals. Early in the morning, women adorn the entrance of their house with colorful Kolam patterns. Centre of the kolam is decorated with a lamp called “Kuthuvillakku” in a belief that it would dispel darkness. They also visit to temple and invoke blessings for the coming year.

Tamil New Year / Puthandu

Tamil New Year / Puthandu

People start the day by watching auspicious things like gold, silver, betel leaves, nuts, fruit, vegetables, raw rice, coconut and new dresses and these are followed, as the belief of a good start to New Year will ensure prosperity and happiness in the coming year.

To mark the occasion people wear new dress and relish best food including a sweet, sour and bitter taste in the dish to signify different aspects of life. People greet their friends and family as, “Puthandu Nal Valthukkal”.

Let me share few of the recipes for New Year:

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Dec6

Roasted gram Ladoo / Pottukadalai urundai / Porikadalai urundai

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This is one of the most important and traditional recipe on Thiru Karthigai. As per the locality, the recipes for this festival alone differ all over Tamilnadu. Mean while born and brought up in thoothukudi, after marriage has been entered to Sivakasi, I use to follow both the places tradition. This roasted gram ladoo and roasted peanut ladoo are the important and coming to Thoothukudi – “kozhukattai (Dumpling) are most famous, that to here the riceflour with sugar and some spices are filled in the palm leaf and steamed. As I don’t get this palm leaf here in Bangalore, I am continuing with these ladoo’s.

Let us first move on to the roasted gram ladoo…

Karthigai deepam ladoo

Karthigai deepam ladoo

Ingredients:

  • Roasted gram / Pottukadalai / Porikadalai – 500 gms
  • Sugar – 250 gms
  • Ghee / Clarified Butter– 2 tbsp
  • Water – 2 tbsp
Karthigai deepam ladoo
Grounded roasted gram and sugar
Getting sieved
Sieved once
Making balls
Roasted gram ladoo / Pottukadalai urundai

Preparation:

  • Take the roasted gram in a blender and grind them to a fine powder.
  • Add sugar to it and again blend them to fine powder.
  • Sieve the grounded flour and transfer them to a bowl.
  • Pour in the ghee and mix them with your hands.
  • Sprinkle water to the mixture and mix them well with the hands.
  • Now hardly tighten the flour with your palm and make it to small balls.

Note: This can be stored in an airtight container for 2 days in room temperature.