Everything you want to know about Tamil New Year-2019

There are 6 Indian states who celebrate the new year on the 14th of April. Punjab celebrates their harvest festival as Lohri, Assam celebrates it as Bihu, West Bengal celebrates as Poila Baisakh, Kerala celebrates as Vishu Kani, Sikkim celebrates their new year as Losar, Tamil Nadu celebrates the new year as Puthandu. Different names were given to mark the new year and celebrate the efforts of Farmers. Being an agrarian society we have always ensured that the farmer is respected and most of our festivals revolve around the time of harvest or planting new crops. It also the day when the farmer starts to plow his land.

The Tamils celebrate New year as Puthandu, The festival date is set in accordance with the solar cycle of the Hindu calendar as the first day of the month of Chithirai. Sri Lankan Tamils celebrate this day as Kai Vishsesham with the first Financial Transaction. The children visit the elders in the family to receive blessings and money as gifts.

Like Diwali preparations for Varsha parupu begin almost a week early, cleaning of homes and buying new clothes is a norm. An elaborate vegetarian meal is organized for immediate family members to come together and enjoy. New clothes are worn on the d-day. Beautiful Maa kolams adorn the front yard of homes. The traditional Maayelai thoranam adorn the doors. It is also the season when Neem flowers are in full bloom along with the onset of Mangoes. Thus, the sweet, sour, tangy and yummy Pacchadi is made and relished by all.

Menu for Puthandu

  • Mangai sadam(Mango rice)
  • Mangai Pachadi/Mango sweet and sour chutney
  • Poli/Holige/Sweet roti
  • Ulunthu vadai/Urad dal vada/medhu vadai
  • Payasam/Vermicelli Kheer
  • Sambar/Lentil gravy
  • Rasam/Lentil soup
  • Kootu/Poriyal/Vegetable curry
  • Rice

Medhu Vadai Recipe/Soft Vadai:

Ingredients:

Red gram (Toovar dal) 2 cups
Bengal gram (Chana dal) 1 cup
Black gram (Urad Dal) 1/2 cup
Rice (paccharisi) 1/4 cup
Dried red chilies 5 to 6
Coconut grated 1 cup
Coriander leaves- chopped few
water 1/2 cup
salt 1 spoon
oil for frying 3 cups

Method:

  • Soak dals and rice together for 2 to 3 hours. Drain and keep aside
  • Grind to a paste using 1/2 cup water in a blender. Sprinkle water a little at a time
  • Grind the chilies with salt and add to the dough.
  • Add coconut and coriander leaves. Wet hands and take a lime sized ball of dough and flatten it and make a hole in the middle
  • Deep fry the vadai in hot oil until they turn golden brown in color.

Traditional Paruppu Payasam:

Ingredients:

Green gram dal ( Moong Dal) 1 cup
Jaggery crushed 1 1/2 cup
Cardamom powdered 1 Tsp
water 3 cups

Method:

  • Add washed green gram dal to boiling water and cook till soft.
  • Add jaggery. Stir constantly until dissolved
  • Add powdered cardamom when payasam thickens
  • A handful of nuts like Cashews and Raisins fried in a 2 tsp of clarified butter is added to the payasam at the end.

Mangai Sadam/Mango rice:

Ingredients

Cooked Rice 1 cup
Grated raw Mango 1/4 cup
Green chilies 2 to 3
Ginger 1-inch slice
Curry leaves 3 to 4
Asafoetida pinch
Turmeric pinch
Salt 1 Tsp
Fried Peanuts 1/4 cup
oil 2 Tsp
Kadugu 1 Tsp
chana dal/urad dal 1 Tsp


Method:

  • Heat Pan add 2 Tsp of Oil. Add Mustard seeds, Chana dal, fried Pe, nuts, and Urad Dal. Fry until golden brown.
  • Add a pinch of Asafoetida, turmeric and curry leaves.
  • Add grated raw mango to the pan and fry for 2 minutes.
  • Add cooked rice to the mixture and set aside.

Sambhar:

Ingredients

Sambar
Toovaram parupu/Red gram/Tuvar Dal 1 cup
Turmeric pinch
Tomatoes 2
onions 1 medium size
Drumsticks/Brinjal/Carrots 2 cups
Tamarind lemon size
curry leaves 2 sprigs
coriander leaves few
oil 2 Tsp
garlic 2 to 3 pods
mustard seeds 1 Tsp
Red Chilies 2 to 3
salt To taste

Method:

  • Boil Tuvar dal in a pressure cooker with a pinch of Turmeric for up to 3 whistles or until soft.
  • Soak lemon sized tamarind in warm water or 1 to 2 tsp of tamarind paste.
  • Heat a pan and add 2 tsp of oil for tempering.
  • Add a teaspoon of Mustard seeds, Red chilies, Asofotida,  curry leaves, onion cut to small slices, crushed garlic till translucent
  • Add your choice of Vegetables like Drumstick/Brinjal/Carrot/Turnip etc and boil till soft
  • Add tamarind water to the above mixture and allow it to boil.
  • Add cooked dal to this and allow it to boil for 5 to 6 minutes on medium flame.
  • Sambhar is ready. Some families do not add Garlic during festival time.
  • Serve Hot.

Mangai Pachadi:

Ingredients

Cubed Raw Mango 1/2 cup
Jaggery 1/2 cup
Oil 2 Tsp
Turmeric Pinch
Mustard seeds 1/2 Tsp
Red Chili 1 to 2
Curry leaves 2 sprigs
Salt pinch

Method:

  • Boil Cubed Raw Mango in a pressure cooker until soft along with a pinch of Turmeric.
  • To a pan add 2 Tsp of Oil. when the oil is hot add 1Tsp of Mustard seeds, Curry leaves and Red Chilies
  • Add crushed jaggery with little water to the above mixture and allow it to melt on a low flame.
  • Once the Jaggery melts add the cooked mango to the mixture and cook for 2 to 3 minutes on medium heat.
  • Serve once cooled.

Rasam:

Ingredients

Tomatoes 2 Nos
Tamarind 1 lemon size
Turmeric 1 pinch
Salt To taste
Mustard seeds 1/2 Tsp
Curry leaves 2 to 3 sprigs
Asafoetida Pinch
Jeera 1/2 Tsp
Crushed Garlic 2 to 3 pods
Ghee/Clarified Butter 1 Tsp
Rasam Powder 2 Tsps

Method:

  • Cut Tomatoes in bite-sized pieces and boil it until soft in a cup of water or Cooked Dal water.
  • Add a pinch of Turmeric and Salt along with the tamarind pulp to the cooked tomatoes and allow it to simmer.
  • For Tempering heat 1 Tsp of clarified butter or ghee on medium flame.
  • Add Mustard seeds, Jeera seeds, Red chili, Asofoetida, curry leaves, and crushed Garlic.
  • Add the above to the Rasam along with 1 tsp of Rasam Powder.

Coconut Poli/Holige

Ingredients: To make 10 poli/Holige

Whole wheat flour 2 cups
Salt To taste
sufficient water To Knead
To Make filling
Fresh coconut 2 cups
Jaggery 1 cup
Clarified butter 2 tsp per holige
Cardamom powder 1/2 Tsp

Method:

  • For the Dough:
  • Add a pinch of salt to the whole wheat flour. Add sufficient water to knead a soft dough and keep it aside for 2 hours.
  • Make 7 to 10 round balls.
  • For the filling:
  • Heat a pan, add 2 Tsp of Clarified butter.
  • Add Jaggery, fresh grated coconut and cardamom to it.
  • Allow it to come together on a medium flame stirring continuously.
  • Once the filling is ready allow it to cool. Make lemon sized coconut balls of the mixture.
  • Heat another Tawa or flat Pan. Roll out the dough and add the coconut mixture in the middle.
  • Cover the Mixture with the dough and roll out circular Rotis.
  • Heat a pan and fry the Poli on both sides on medium heat with little butter spread on both sides
  • Serve them hot

Avial

Ingredients:

Cauliflower florets 1/2 cup
Carrots cubed 1/2 cup
Peas shelled 1/2 cup
Potato cubed 1/2 cup
Coconut grated 1 cup
Green Chili 5 to 6
Cinnamon stick 1/4 inch
Bay leaf 1
Onions 1
Tomatoes chopped 2
water 2 cups
Salt To taste
Oil 3 Tbsp

Method:

  • Grind together Coconut, Cashew nuts, chilies with little water
  • Cook Vegetables in water with salt until just tender
  • Add ground masala. Cook for a few minutes.
  • Heat oil in a wok or kadai. Add cinnamon stick and bay leaf.
  • Add onions and tomatoes, Saute until tomatoes are soft.
  • Add the cooked vegetables to the above mixture. Add the ground coconut mixture as well.
  • Allow the gravy to simmer at medium flame for 3 to 4 minutes.
  • Garnish with little coriander and curry leaves.

 

Ensure you have all the Ingredients handy before Meal Prep and you are good to go. Have an awesome time with Family and build some great memories this Puthandu. Before they leave if you would like to gift them some return gifts here are some ideas.

If you are invited by Friends and family this New year and you are wondering What is an appropriate gift you can buy for your Host family? We have curated some amazing gift ideas as well.

Pilayar on a leaf:

 

A multicolor white metal Pilayar on peepal leaf is a beautiful gift for your host family. They come well packaged from the brand ecraftIndia. Please click here for pricing.

 

Brass Oil Lamp:

A brass oil lamp shaped like a Lotus flower on a stem is a beautiful and useful gift for your host family this puthandu. It is ideal to gift them as a pair.

Please click here for pricing details.

 

Cow and calf white metal figurine:

 

It is considered auspicious to have a Cow and calf figurines at home. A great gift for your host family.

Please click here for pricing details.

 

 

Perumal from Divine Gifts:

 

Brass Handcrafted Perumal figurine is a divine gift you can think of for your host family. please click here for pricing details.

 

Brass Kalash with coconut:

 

 

 

A beautiful Brass Kalash with a detachable coconut is a very auspicious gift for your host family while they celebrate New Year. Please click here for pricing details.

 

 

 

Team Gifting Trends
Happy Tamil New Year – Team Gifting Trends

Leave a Reply