Just thought why i put a halt to my writing skills…
Being an auspicious day, wanted to kick start it again whenever i find time!! Also, i do not have many persons to share it with, so write and blog it whenever time permits!!
During festive times, one would always love to eat especially the delicacies you make.. When there are people around to eat the things you make, who would hesitate to make them a good deal of dishes. so tried ulundu vadai and appam. I do not mind abt the shape it turned out.. No rule that it should be like that.. So just accepted the way it turned but all tasted good.
happy that i tried out… hope to practise more…here comes the pics of appam n vadai
Puthandu (Tamil: புத்தாண்டு), or better known as Tamil New Year, is the celebration of the first day of the Tamil new year in mid-April by Tamils in Tamil Nadu and Puducherry in India, in Sri Lanka and by the Tamil population in Malaysia, Singapore, Réunion and Mauritius. On this day, Tamil people greet each other by saying “Puthandu Vazthukal” ( புத்தாண்டு வாழ்த்துகள் ) or “Iniya Tamizh Puthandu Nalvaazhthukal” (இனிய தமிழ்ப் புத்தாண்டு நல்வாழ்த்துகள்). The festive occasion is in keeping with the Hindu solar calendar Origin and significance
The Tamil New Year follows the Nirayanam vernal equinox and generally falls on 14 April of the Gregorian year. 14 April marks the first day of the traditional Tamil calendar and is a public holiday in both Tamil Nadu and Sri Lanka. The Tropical vernal equinox falls around 22 March, and adding 23 degrees of trepidation or oscillation to it, we get the Hindu sidereal transition
or Nirayana Mesha Sankranti (the Sun’s transition into Nirayana Aries).
Hence, the Tamil calendar begins on the same date observed by most traditional calendars in India as
in Assam, West Bengal, Kerala, Manipur, Mithila, Odisha, Punjab, Tripura etc. not to mention Nepal,
Bangladesh, Burma, Cambodia, Laos, Sri Lanka and Thailand. The 60-year cycle is ancient and is
observed by most traditional calendars of India and China, and is related to 5 revolutions of Jupiter,
or to 60-year orbit of Nakshatras (stars) as described in the Surya Siddhanta.
The 60 year cycle comes by 5 revolutions of Jupiter and 2 revolutions of Saturn. The relative position of Jupiter and Saturn in one particular year will be repeated after 60 years. The 60 year cycle was essentially conceived for predicting the climate of a particular year, as the relative position of the two major planets, Jupiter and Saturn, is recognized for its alleged impact on climate.
The traditional Tamil year starts on 14 April 2015, Kaliyuga 5117. Vikrama and Shalivahana Saka eras are also used. There are several references in early Tamil literature to the April new year. Nakkirar, the author of the Nedunalvaadai writes in the 3rd century that the Sun travels from Mesha/Chitterai through 11 successive Raasis or signs of the zodiac. Kūdalūr Kizhaar in the 3rd century refers to Mesha Raasi/Chitterai as the commencement of the year in the Puranaanooru. The Tolkaapiyam is the oldest surviving Tamil grammar that divides the year into six seasons where Chitterai marks the start of the Ilavenil season or summer. The 8th century Silappadikaaram mentions the 12 Raasis or zodiac signs starting with Mesha/Chitterai.The Manimekalai alludes to the Hindu solar calendar as we know it today. Adiyarkunalaar, an early medieval commentator or Urai-asiriyar mentions the 12 months of the Tamil calendar with particular reference to Chitterai. There were subsequent inscriptional references in Pagan, Burma dated to the 11th century CE and in Sukhothai, Thailand dated to the 14th century CE to
South Indian, often Vaishnavite, courtiers who were tasked with defining the traditional calendar that began in mid-April.
Celebration Tamil people celebrate Tamil new year on 14 April. This is the month of Chitterai, the first month of the Tamil solar calendar. On the eve of Puthandu, a tray arranged with three fruits (mango,banana and jack fruit), betel leaves and arecanut, gold/silver jewellery, coins/money, flowers and a mirror is placed. This is to be viewed upon waking in the morning. In the temple city of Madurai, the Chitterai Thiruvizha is celebrated in the Meenakshi Temple.
A huge exhibition is held, called Chitterai Porutkaatchi. In some parts of Southern Tamil Nadu, it is
called Chittirai Vishu. The day is marked with a feast in Tamil homes and entrances to the houses are
decorated elaborately with kolams. In most parts of India, one can see neem trees blooming with their
flowers and the first batch of mangoes hanging prominently. This day is celebrated by some communities with neem flowers and raw mangoes to symbolize growth and prosperity.
On the day of Tamil New Year, a big Car Festival is held at Tiruvidaimarudur near Kumbakonam. Festivals are also held at Tiruchirapalli, Kanchipuram and many other places. Sri Lankan Tamils observe the traditional new year in April with the first financial transaction known as the ‘Kai-vishesham’ where elders gift money to the unmarried young, particularly children as a token of good luck. The event is also observed with the ‘arpudu’ or the first ploughing of the ground to prepare for the new agricultural cycle. The ‘punya-kaalam’ or auspicious time when the sun reportedly shifts from Meena raasi to Mesha raasi is considered ideal to commence new activities on a favorable lalalalalla note. Sri Lankan Tamils begin the year with a herbal bath with ‘maruthu-neer’ with ingredients for good health. The game of ‘por-thenkai’ or coconut wars between youth is played in villages through the Tamil north and east of the island while cart races are also held. The festive Puthandu season in April is a time for family visits
and the renewal of filial bonds. It coincides with the Sinhalese new year season.
In Malaysia and Singapore, Tamils join Sikhs, Malayalees and Bengalis to celebrate the traditional new year in mid-April with leaders across the political spectrum wishing the ethnic Indian community for the new year. Special religious events are held in Hindu temples, in Tamil community centers and Gurudwaras. Cultural programs and media events also take place. Its a day of
celebration for the Indian community.
The delicacies i made this time for new year pics are as follows:
We can make ulundu vadai and papad also.. But this time, was able to make these two only… Hope you all are having a great celebration… Happy day friends.. Njoy!!
Karadayan Nonbu is observed in Tamil Nadu on the last day in Maasi masam or the Masi month in Tamil calendar. This festival also marks the Meena Sankramanam or the transition of Sun into Meena Rasi (Pisces) from Kumbha rasi (Aquarius). Married women worship Goddess Gauri or Parvathi or Shakti for marital bliss and better health of husband and children. Unmarried girls perform this virutham to get a good husband….
I think you all know story of savitri…..she love satyavan, but after that she knows that he was destined to die in one year. Even knowing this she married him out her true love. They led a happy life and soon a year passed and Savitri realized that Satyavan would die any moment. So she kept fast and always followed him. .Her offerings were durwa grass and peepal leaves.She performed neivedhyam with wild rice and toor dal. that is kaara arisi and thuvaram parrupu that is why this vratham is known as karadayan nonbu. Because of this nonbu she get blessings of yaman and saved her husband. There is a story behind how she tricked yaman and get the blessings… But due to nonbu she able to see yaman and talk to him….
One song used to recite by ladies during that nonbu….
I offer butter and the rice made out of kaara arisi bless me that i live happily with my husband.
Source: Friend from another group…
For a change, A sweet and savory adai -Karadaiyan nonbu SPL
For sweet adai :
Homemade Rice flour – 1 cup
Jaggery – 1 cup
Karamani(Black eyed peas) – 4 tbsp-OPTIONAL
Water – 2 cups
Coconut pieces – 2 tbsp
Cardamom powder – 1/2 tsp
For salt adai:
Homemade Rice flour – 1 cup
Karamani(Black eyed peas) – 4 tbsp –OPTIONAL
Water – 2 cups
Coconut pieces – 2 tbsp
Salt – to taste
To temper for salt adai:
Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 tbsp torn into small pieces
Channa dal-1 tbsp
Urad dal -1 tbsp
Hing – a small pinch
Green Chillies – 1 chopped finely
We can use home made riceflour or store bought..I used store bought flour.
Home made version:
Need to take reqd qty of rice and clean it with water and spread it on a muslin cloth to dry. After it gets dried, grind it in a mixie and then sieve it..
For velladai/sweet adai:
1. Powder jaggery. Then heat the jaggery with one cup of water, so that it gets melted completely.
2. Then filter it to remove th impurities in it..
3.Karamani is optional. i have not used it.
4. Dry roast the rice flour nicely till its flavor comes out.
5.Heat up the jaggery syrup in a pan, slowly add the roasted flour.
6.Add cardamom powder and coconut pieces to it.
7. Mix all well so that no lump is formed.
7. Flatten the mixture. While doing it apply oil in your hands so that hands does not get sticky.
For uppadai/savory adai
1. Take a pan, season it with the above said ingredients.
2. Then add required qty of water and after that add salt.
3. finally add the required qty of flour and mix it well so that lumps are not there.
4. Make lemon sized balls and then flatten to make adais..
Or for uppadai, we can say it as simply make it in upma style….
Now, both adais are ready. Serve it with butter. A heavenly combo!