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 kolams
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.
Ragi flour – ½ kg
Raw rice- 1/2kg
Curd- 1 cup
Salt- as required
- 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
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
- 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
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
- 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.
Kozhikattai and Maa villaku
Rice flour– 2 cups
Jaggery – ½ cup
Salt- a pinch
Cardoman powder – ¼ tbsp
Coconut – ¾ cup( cut into small pieces)
- 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.
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