Festive Lunch Thali

During the festival days, it is our custom to avoid onion and garlic in the dishes prepared. The usual menu in any festive day would be Paruppu(Dhal), Poricha Kuzhambu with Thoor Dhal, Lemon Rasam, Coconut Raitha, Vazhakkai(Plantain) Poriyal, Kootu, Ulunthu(Urad Dhal)Vadai and Rice Payasam.   During Tamil New Year, apart from the dishes mentioned above, we make Maanga Pachadi or Raw Mango Pachadi (Chutney). Maanga pachadi is very important for Tamil Newyear as it represents all the six tastes (Arusuvai).

This time for Tamil Newyear, we could prepare only few dishes as our Lil one kept us all busy. We prepared Paruppu(Dhal), Poricha Kuzhambu with Thoor Dhal, Lemon Rasam, Raitha, Vazhakkai(Plantain) Poriyal, Maanga Pachadi or Raw Mango Pachadi (Chutney), Pappad and Rice Payasam.   Instead of usual coconut raitha, I prepared Beets and Sev Raitha. It was a hit at home and the recipes goes here...

1. Beets & Sev Raitha :

Ingredients :

1. Beet root - 1/4 Cup (Finely Chopped)

2. Coconut - 2 tsp (Grated)

3. Sev/Omapodi - 1/2 tbs

4. Yogurt - 1/2 Cup

For Seasoning,

1. Mustard - 1/2 tsp

2. Urad Dhal - 1 tsp

3. Oil - 1 tsp

Splutter Mustard and then add urad dhal. Fry till it turns golden brown. Switch off the stove. Keep aside.

Procedure :

1. Cook beetroot with just enough water. Cool and grind to a fine paste.

2. Add coconut, salt and beet paste to yogurt. Mix well.

3. Pour the tempering. 

4. Add sev just before serving.

Note :

If you want, add one chopped green chilly to make the raitha bit hot.

Although, I have posted two plantain curry here and here, what we usually prepare for festivals is totally different. It is very easy to prepare. 

2. Vazhakkai Curry (for Festival Days ) 

Ingredients :

1. Plantain - 2

2. Coconut - 1 tbs

3. Turmeric Powder - 1/2 tsp

4. Mustard - 1/2 tsp

5. Urad Dhal - 1 tsp

6. Red Chilly - 1 or adjust to your taste

7. Oil - 2 tsp

8. Salt - Needed Qty

9. Curry Leaves - A few

Procedure :

1. Cook chopped plantain with salt and turmeric powder.

2. In a pan, splutter mustard, add urad dhal and red chillies. Fry for few seconds.

3. Add coconut and cooked plantain.

4. Stir once. Keep in medium flame for few minutes,

5. Garnish with curry leaves.

6. Serve with any rice.

3. Paruppu (Dhal)

Ingredients :

1. Thoor Dhal - 1/4 Cup (Over cooked and mashed)
2. Mustard - 1/4 tsp
3. Urad Dhal - 1/2 tsp
4. Green Chilly - 1 (Cut in to pieces)
5. Curry Leaves - A few
6. Salt - Needed Qty
7. Oil - 1 tsp
8. Ghee

Procedure :

1. Heat oil in a pan. Splutter mustard. Add urad dhal, green chilly and curry leaves. Fry for a minute.
2. Pour this seasoning over cooked dhal. Add salt. Mix well.
3. Serve over hot rice with a dollop of ghee.

Who tried this recipe?
1. Priya Satheesh