SOUTH INDIAN TAMIL TRADITION: NAIVAIDHAM FOR VARALAKSHMI POOJA

MAHA NAIVEDHYAM

IDLE, Kolukkattai (Modhakam), PARUPPU PAYASAM,

AMAI VADAI (DAL VADAI) RICE, AND DAL.

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I D L E

INGREDIENTS:

Raw rice         -        11/2 cup
Boiled rice      -        11/2 cup
Urad dal          -        1 cup
Salt to taste

METHOD FOR PREPARATION

Soak rice and dal separately for 4 to 5 hours

Grind rice & Urad dal separately

Grind Dal to a smooth like butter paste by add little water

Grind Rice coarsely by adding little water.

Transfer them to a big vessel add salt and mix well.

The batter should be kep for 6 to 8 for fermentation.

Greese idli mould with oil and pour batter.

Steam them in cooker for 12 minutes without weight.

To test pierce with a knife so that the batter should not stick to the knife.

Sprinkly water over idle for keep it for 2 to 3 minutes and them remove them.

Serve hot idles with a drop of til oil or ghee over idles, and with idli powder, sambar or coconut chutney.

PAYASAM

INGREDIENTS:

Mung dal - 1 cup
Coconut - 1 cut freshly grated

Jaggery - 120 gms

Elichi - 4 or 5, (to be powder)

For Tempering :

Ghee - 2 Tsp

Kish mish - 50 gms

Coconut pieces - 1 tbsp

Broken Cashew nuts 1 tbsp

METHOD FOR PREPARATION :

Dry roast Mung dal, Preasure cook with 2 cups of water, cool and blend.

Mix the jiggery in 1 cup luke warm water so that the jiggery dissolves in water.

Extract thick coconut milk by squeezing the grated coconut.

Add 2 cup of luke warm water to remaning coconut and extract the thin milk.

Boil mung dal in a thick vessel, add thick milk. Reduce the flame and continue to cook.

Stirring all the time. Mix jiggery and continue to stir till the payasam is thick. Add Elichi powder.

Transfer to a serving bowl.

Heat 2 tsp of ghee and add cashew nuts, coconut pieces and them kish mish and pour it over prepared payasam.

Tasty tasty payasam is ready.

SOUTH INDIAN TAMIL TRADITION