Wish you all a very happy and prosperous Tamil new year:).
To celebrate Tamil new year, we usually make rice payasam / Arisi payasam and Mango pachadi along with other lunch recipes like rice, sambar,
Poriyal and
Vada for tamil new year as offerings to god. I learnt these recipes from my MIL. Rice payasam is a very tasty , rich dessert recipe with jaggery, coconut milk and milk. Mango pachadi has all the 6 tastes ie Sweet, salt, tangy, sour, spicy and saline which denotes our life with all the stages. . Try these recipes, offer to god and have a great new year. Color of payasam and pachadi may vary based on the color of jaggery.
RICE PAYASAM / RICE KHEER
Ingredients
- Raw Rice – 1/4 cup
- Moong dal – 1.5 tbsp
- Powdered jaggery – 3/4 cup (adjust to ur taste)
- Thick coconut milk – 1/4 cup
- Milk – 3/4 – 1 cup
- Cardamom powder – 1/4 tsp or 2 cardamoms powdered.
- Water – 3 cups (depends on the quality of rice )
- Fried Cashew nuts – to decorate
- Fried cloves – 2-3 nos
- Roasted and powdered jaathikkai /Mace – a pinch
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Method
- Roast rice and moong dal separately in a kadai with little ghee till the rice puffs and dal turns light golden brown.
- Now transfer the roasted items into a cooker with adequate water. Pressure cook for 1- 2 whistles till it turns mushy.
- Once it is done, mash the rice well and add the jaggery and let it melt. Boil till the raw smell leaves and becomes frothy. Add water if necessary so that it doesn’t get burnt. Stir constantly. Boil in low flame.( Or you can make jaggery syrup and add to it)
- Mix well and then add the thick coconut milk, stir it well. Let it boil once and transfer it to the serving bowl.
- Then add the cardamom powder, fried cashews, cloves and jathikaai powder along with 1/4 cup of milk.
- As time proceeds, this payasam may get thicker, so add milk accordingly to make it watery and check for sweetness.
Decorate it with saffron if you wish:)
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MANGO PACHADI
Ingredients
- Raw mango – 1.25 cups ( 300 gms )
- Green chilly – 1 no (Finely chopped)
- Powdered jaggery – 1/2 cup
- Grated coconut – 1/4 cup
- Salt – very little
- Water – as needed.
- Neem flower – 1 tsp ( dry roast till nice aroma & crush it with hands)
To season
- Oil – 1 tsp
- Mustard seeds – 1/4 tsp
- Urad dal – 1/4 tsp
- Red chilly – 1 no (pinched)
- Curry leaves – a sprig
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Method
- Cut the raw mango into slices and cook with finely chopped green chilly and little salt and water. Let it cook well.
- Once it starts to turn mushy , add the powdered jaggery and let it melt and boil till the raw smell leaves. Boil in low flame. Meanwhile grind the coconut with little water. Add the ground coconut paste to the cooked mango mixture.
- Mix it well and season with mustard, urad dal , red chilli and curry leaves.
- Add the crushed neem flower at the end. ( This step is optional, we add for this occasion only) . mix well and serve..
Pachadi is ready !!
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NOTE
- If the mango is too sour , you may have to add more jaggery. To avoid this , add more water to cook the mango & drain the additional water while boiling. It helps to remove the sourness.
- U can follow this recipe and make pachadi with Raw banana stem (Vazhaithandu ) and yellow pumpkin..
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