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Ragi Porridge for Devi -Aadi kuzhu specialities

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Ragi or Kelvaragu a special kind of porridge that is made on Tamil month Aadi and is offered to Mariamman.

Aadi month is considered to be very auspicious for all spiritual activities especially for Shakti her power is more during this month. Aadi kuzhu is  done mainly for the Mariamman on any Sunday’s of aadi month. Usually 1, 3 and 5th Sunday are ideal for this. This festival is celebrated with great gusto in Tamil Nadu. Mango leaves adorn the door frames and the entrance is decorated with kolamskuul 075

Ragi flour is mixed in water and kept on the Friday, then the kuzhu is cooked and kept for fermentation on Saturday.  And fermented kuzhu padayal is made with other dishes on Sunday morning. Cooked rice is made into a ball and rice flour and jaggery is mixed and kept on the wooden mooram. On top of it, cut Onion  slices are kept as side dish. And served along with karavattu kulambhu and greens stir fry.kuul 073

Aadi kuzhukuul 071

Ingredients

Ragi flour – ½ kg

Raw rice- 1/2kg

Curd- 1 cup

Onion- 1no

Salt- as required

Method

  • Mix the ragi with water without any lumps and kept for fermentation for two days
  • On the second day  Raw rice is cooked mix the ragi flour to it.
  • Cook to the consistency that ragi doesn’t stick to the hands. Say for 10 minutes. Now Kuzhu is divided into three halfes in vessels with neem leaves tied on the edge of the vessel and kept overnight in pooja room overnight for fermentation.
  • Then on the next day,  curd and salt is added before pooja serving.

Dried fish sour gravy/ Karuvattu kuzhambu with vegetables

Ingredeints

Onion- 2 chopped

Tomatoes  – 2 chopped

Garlic- 5-6 cloves

Drumstick – 1

Moocha kottai/field beans – 1/4g

Raw banana- 1

Brinjal – 2

Radish – 1

Dried fish (karuvadu) – 3-4

Turmeric powder– a pinch

Chilli powder – 1 cup

Salt- as required

Mustard seeds– ¼ tbsp

Tamarind – A lemon size ball.

Curry leaves- few

Coriander leaves– few

Method

  • In a Kadai, add the Oil, once oil is hot add mustard seeds let it splutter.
  • Now add, onion, curry leaves, garlic fry until onion  turns translucent and add tomatoes.
  • Meanwhile make tamarind pulp with 2 cups of water.
  • Once tomatoes becomes mushy add the tamarind extract.
  • Now add, turmeric powder, chilli powder and add all the cooked vegetables.
  • Once it starts to boil add salt and cover it.
  • Add the dried fish to the gravy and cook for 10 minutes.
  • Garnish with the coriander leaves.

Note- If you are vegetarian, dried fish can be avoided and karakuzhambu is made only with vegetables .

Greens stir fry/murungai keerai poriyal

Ingredients

Green leaves/ murungai keerai –  1 bundle(destem)

Onion- ½ chopped

Garlic- 3-4 cloves

Urad dal – ¾ tbsp

Coconut- grated ¼ cup

Green chillies/Red chilli flakes- 2-3 nos

Mustard seeds – ¾ tbsp

Urid dal – 1/2 tsp

Method

  • In a pan, add oil, then mustard seeds, let it splutter and add onions, green chillies/ red chili flakes and urad dal.
  • Add the green leaves and let it cook for 10 minutes. Now add the grated coconut and mix well.

In the afternoon, we do Kumbam , which means we prepare all types of non vegetarian  food with Maa villaku. The Maa Vilaku is prepared as an offering to the mariamman.

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Fish curry

Mutton curry

Prawn curry

Chicken curry

Biryani

Kozhikattai and Maa villaku

Ingredients

Rice flour– 2 cups

Jaggery – ½ cup

Salt- a pinch

Cardoman powder – ¼ tbsp

Coconut – ¾ cup( cut into small pieces)

Method

  • Fry the rice powder well or steam the rice powder well.
  • Prepare the jaggery water- add water and put the jaggery in it and let it melt and filter it.
  • Now add the jaggery water to the rice flour , coconut , cardoman powder and mix well.
  • Make  three  diya’s( aagal velaku) shape and other  keep it in between the finger and press it.
  • Steam it for 15 minutes.  Kozhukattai will be ready.

Purpose of doing pooja corresponding each aadi

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