Tag Archives: thiru karthigai

Karthigai Deepam 2016

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Karthigai Deepam – to know more about this festival CLICK HERE. This festival is celebrated for 3 days and the first day we use to prepare veg meals as offering to god, lit the lamps at evening, perform pooja by offering the meals and then will consume it after the fasting all over the day. For the other two days, we would be litting the lamps and perform pooja in the evenings.

Karthigai Deepam is one such beautiful festival, I love the most because of the litting the lamps. I use to collect lamps all over the year whenever I find it unique and beautiful. But when it comes to earthern ware, I use to paint them before 3 days of karthigai deepam and lit it on karthigai deepam.

We use to fast the whole day, when the kids and elder people use to consume Peanut Ladoo and Roasted gram Ladoo while a big vegetarian south Indian meal would be getting ready on the other side. During evening, we lit all the lamps at our home, perform pooja by offering the meal to god. Later we consume the meals with our whole family.

Karthigai Deepam 2016

Karthigai Deepam 2016

This year menu –

Peanut ladoo / Nilakadalai urundai

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This is one another important dish rite on the day of Thiru karthigai. We use to prepare these ladoo, early in the morning and would be fasting on the whole day by taking only these ladoo’s and liquid food. About 5 p.m in the evening after liting the deepam(lamps) and our prayers, we start having a big vegetarian food. This ladoo is made with roasted peanuts and crushed jaggery, also this is a perfect combination. It’s not good for health when you take peanuts alone, but when you take it with jaggery, it’s healthy, yummy and crunchy. Let us move on to the recipe…

Peanut laddu / Nilakadalai urundai

Peanut laddu / Nilakadalai urundai

Ingredients:

  • Peanuts/Nila kadalai – 300 gms
  • Jaggery – 200 gms

Making of Nilakadalai Urundai / Peanut Ladoo –

Preparation:

  • Take the peanuts in a heavy bottomed kadai and dry roast them, till the raw smell goes off and the skin starts to peel off.
  • Bring them to room temperature and peel off the skin.
  • Crush the jaggery.
  • Take the roasted peanuts in a blender, coarsely grind them.
  • Add in the crushed jaggery to the blender and again coarsely grind them along with peanuts.
  • Transfer them to a bowl. Roll it into small balls.

Note: Store them in an airtight container and these stay fresh for 2 days in room temperature and after 2 days, we could refrigerate them. Do not grind them to a fine powder, it should be coarse grinded else the crunchiness would be lost.

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

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.