Tamil new year lunch menu | festive lunch

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அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள் 😊

Tamil new year every year falls on April 13 or 14th. The first day of the Tamil calendar | Hindu calendar, chithirai is celebrated among Tamil families. This south Indian festival / Tamil festival is commonly referred to as Tamil varuda pirappu  |  Chithirai thirunal | chithirai mudhal naal | Chithirai thiruvizha | Tamil maasa pirappu

Traditional Tamil new year

I have seen my mother buying a new Tamil panjangam (Tamil calendar) on the occasion of puthandu. Amma keeps manjal kungumam on the corners and offers prepared neivedhyam to God. We refer panjangam to check auspicious time for all Hindu festivals/ celebrations

Neem flower and mango pachadi for puthandu

It is tradition to include all sorts of tastes such as sweet, bitter, and sour on the Tamil new year menu. In our home, we make manga pachadi and vepampoo pachadi separately. Traditionally fresh neem flower is used but here in the US, I get only dry neem flower in Indian stores so I generally use it. I sauteed and cooked it perfectly you won't taste bitter. You can also make vepampoo rasam

A feast for Tamil puthandu lunch

Pachadi is a must for Tamil new year lunch. In addition, we prepare poli variety and payasam variety, vadai.  If you buy panchangam prepare need mor and Panakam else skip it

FESTIVAL LUNCH PREPARATION

• If you are using frozen coconut thaw them 
• Prepare poli dough and set it aside 

TO CHOP

• Mixed vegetables for sambar
• Tomato for rasam and pachadi
• Pumpkin for kottu
• Raw mango for sweet pachadi

TO SOAK

• urad dal for vadai
• Jaggery in water for mango and vepampoo pachadi; filter
• toor dal for sambar and rasam 
• Chana dal for Poli
• toor dal and chana dal for kootu
• Tamarind for sambar, rasam and pachadi

TO PRESSURE COOK

• Toor dal for sambar and rasam
• Cook rice
• Potatoes with turmeric powder and water for potato fry
• Raw mango, turmeric powder, salt, and water for mango pachadi

To Saute

• Saute rice in ghee for Payasam

Grinding 

• Coconut and green chilli for tomato pachadi
• Urad dal with little cold water for vadai
• Cooked dal, jaggery, and coconut for paruppu poli
• Pulse rice for Payasam

Tempering

Ghee tempering

• Mustard seeds for mango pachadi, vepampoo pachadi and tomato pachadi
• fenugreek seeds, Mustard seeds, and cumin seeds in ghee for Rasam

Coconut oil tempering

• urad dal, mustard seeds, and red chilli for kootu
• Mustard seeds, chana dal for potato fry

Click on the image for the recipe link

Mango Pachadi

• Boil cooked mango, jaggery water, chili powder, and cardamom powder 

Other mango based recipes in TMF

Vepampoo pachadi

• Add green chilli to the tempering and mix well
• Saute Vepampoo on a low flame for a minute, without burning dry neem flower
• Furthermore, add the tamarind extract and let it boil till the raw smell goes off around 4- 5 minutes
• Add the jaggery syrup and let it cook for 3 minutes
• Add rice flour paste cook till the pachadi thickens

You can also prepare Vepampoo rasam 

Tomato PACHADI

• Add chopped tomatoes, ground coconut, salt, curd to a vessel and mix well
• Finally, add the tempering and mix well

Checkout other pachadi recipes in TMF

PARUPPU POLI

• Prepare poli stuffing and let it cool
• Roll poli dough and place the stuffing
• Cook the poli in ghee and stack them

Other poli recipes in TMF

MEDU VADAI

• Refrigerate the vadai batter for 30 minutes
• Heat oil
• Mix all the ingredients for vadai and fry vadai

Check out other vadai recipes in TMF

INSTANT POT PAAL PAYASAM

• Add pulsed rice, sugar, milk, and steam cook
• After pressure release naturally, boil the payasam

Checkout other payasam recipes in TMF

MIXED VEGETABLE SAMBAR 

• Temper and saute vegetables
• Add sambar powder,  tamarind paste, water, and other required ingredients for sambar; boil 
• Furthermore, add dal and boil
• Finally, add coriander leaves and asafoetida; boil 

Check out  sambar, kuzhambu recipes, coconut-based recipes, kootu recipes in TMF

PARUPPU RASAM

• Saute tomatoes
• Boil tamarind, rasam powder, salt, and other ingredients 
• Add cooked dal and bring to a frothy boil
• Finally, add the tempering and turn off the rasam

Check out other rasam varieties in TMF 

POTATO FRY

• Peel the potato and roughly chop them
• Do tempering and add the required ingredients, saute potato in low flame

Check out potato-based recipes, and  poriyal recipes in TMF

• Add salt to the  dal and mix well
• Serve the meal with a dollop of ghee

WHITE PUMPKIN KOOTU

• Cook pumpkin, with salt, turmeric powder, ground kootu paste, till pumpkin turns soft
• add cooked dal and boil
• finally, add the tempering

Checkout other kootu recipes in TMF