People of Tamil origin celebrate the occasion called Puthandu on the very first day of the Tamil calendar in India. This occasion is also known as Tamil New Year. It is the first day of the Year in the Hindu solar calendar and is celebrated on April 14th every year. During Puthandu, family and
friends join each other to feast, exchange gifts, and celebrate the beginning of a whole new year. This day is observed to bring happiness, peace, enjoyment, unity and prosperity.
Delicious dishes play an important role in the celebrations as friends and family gather to share the joy. Many delectable meals, both sweet and savory, as well as the traditional "mango pachadi," are cooked for this special occasion. Here are a few of the most well-known Puthandu recipes to share with your loved ones on this joyous occasion.
Soak 4 tbsp. of split pigeon peas in water.
3/4 teaspoon of turmeric powder
1.5 tablespoons of rasam masala
1/4 teaspoon of asafoetida
1/4 teaspoon of black pepper
2.5 teaspoons of tamarind pulp
Two medium-chopped tomatoes
To taste with salt
4 teaspoons finely chopped fresh coriander leaves
Two Tablespoons of Ghee
Half a teaspoon of mustard seeds
a dash of asafoetida
5-6 curry leaves
Pigeon peas should be cooked for 4 to 5 whistles in 4 cups of water with half of the turmeric powder.In a pot without a handle, boil some water. Cook until the liquid has reduced by half, then stir in the remaining turmeric powder, rasam
masala powder, asafetida, pepper powder, tamarind pulp, and tomatoes.Turn the heat down and let the liquid reduce until it is half its original size. Purée the dal and discard the cooking liquid.
Mix the dal water that has been drained into the tamarind sauce together with the salt and the chopped coriander.
Ghee should be heated in a tempering pan made of nonstick material. Put in some mustard seeds and watch them pop. Turn off the heat and stir in some asafoetida and curry leaves.
Stir in the tempering to the rasam, and simmer for another 4 to 5 minutes over medium heat. Serve hot, with steamed rice.
1 small onion, diced
1 Finely diced Mango
50 grams of jaggery
a pinch of chili powder
1/4 tsp. Turmeric powder
1/4 tsp mustard seeds
season with salt
1 tsp oil
Mustard seeds should be added to oil that has been heated in a kadai. Add the onions when the seeds begin to pop and cook until they are golden brown.
Sauté the mango cubes for three minutes.
Mix in the turmeric, chili powder, salt, and water until the mangoes are about 3/4 done cooking.
Toss in the jaggery, stir to combine, and keep cooking until the sugar has dissolved.
3/4 tbsp of fresh coconut pulp
1/2 tsp. coconut oil
250 ml Milk
1/4 cup of Condensed milk
1 tsp Cardamom powder
1/2 cup Coconut milk
garnished with dried rose petals
Blend the pulp of the coconut with water
You should mince the leftover delicate coconut pulp.
Boil the milk by half in a pot over medium heat. Combine the condensed milk and sugar.
Pour the milk into a bowl and stir in the cardamom.Blend together tender coconut, fresh coconut puree, and thick coconut milk. Sprinkle with chopped pistachios and dried rose petals. The time has come to serve the Coconut Payasam.