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Porul Vilanga Urundai

Posted by Sharma on October 14, 2016

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Porul Vilanga Urundai

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Paruppu Thengai Koodu - Significance

In all our functions and rituals right from birth, valaikaapu, seemantham, brahmopadesam, Nitchayathartham, marriage, etc. etc.. We use to have a pair of Conical / metalic or Cardboard type "PARUPPU THENGAI KOODU". 1. Now what does this mean? and 2. Why such a conical shape of Koodu is made of?, 3. What is the real significance? Hear goes the answer. In vedic periods, during marriages, when groom's family were received, they serve food in leaves foled in conical type, first to have food after their long journey to the bride's village. Also in those era, Shiva and Parvathi were the only deities known to many layman. But after Vedic period, due to the known factors of the mantras and its invoking presiding deities, people used to worship lot of other God / goddess of their choice. But since time immemorial, Both Shiva and Parvathi were the only God and Goddess they are invoked in Cone. But now the question arises why only in Cone and why Pa

Pacha-Maa-Podi Upma - பச்சமாப்பொடி உப்புமா

Pacha-Maa-Podi Upma - பச்சமாப்பொடி உப்புமா Yet an another traditional cuisine Pacha-Maa-Podi Upma - பச்சமாப்பொடி உப்புமா from our interior tamilnadu specially by our grannies, which is almost a forgotten one. Its another version of Mor-Koozh. The name itself denotes, its made of raw rice flour, but the aroma and taste lies with the Dahi Mirchi (Mor-Molagai) and Red chillies, added with Asafoetida, channa dal and curry leaves. The recipe is very simple and can be made in minutes time. Ingredients : Raw Rice Flour 1 cup, Thick / Sour Curd 1/2 cup, Salt to taste, Mo-Milagai 2nos, Red Chillies 2nos, Curry leaves 1 arc, Channa Dal 1 tsp, Mustard Seeds 1/2 tsp, Asafoetida 1/2 tsp, salt to taste and Oil 5 tsp. Mix Rice flour with salt and sour curd into dough form and keep ready, In a Kadai, add 5 tsp of oil, splutter mustard seeds, challa dal, curry leaves, Asafoetida, Mor milagai and red chillies and add the rice dough and mix well. Keep on stirring in between so that the dou

Recipes on White Pumpkin - Pusanikkai

Padma Ramani Agra petha which is a speciality of Agra is made of white pumpkin. Pumpkin is cut in big peices, soaked for a few hours in lime water( sunnambu thani) then boiled in water till transperent and dropped in one thread consistency sugar syrup. Cardomom, kesar can be added to the syrup. In a little thicker syrup it dries up like boondi ladoo. We get both varietys, the dry ones as well as with syrup.. Supriya Ravikumar - Can make elavan molagootal, grind raw ashgourd and added curd green chillies tampered wih mustard and hing, salt ..yummy raitha ready...can make irupuli kuzhambu..by adding both buttermilk and lil tamarind..certain people add riceflour or besan flour for thickening. . Keerthy Raman - Poshanikai vadai which can be dipped in sambar,morkozgambu etc.. 1.Peel the skin of white Poshanikai n deseed it 2.grate it n squeeze the water content 3.in a vessel add chilly powder,hing, salt,gram flour, n grated pushanika n mix well 4.heat oil n fry them

Peerkangai Gotsu - பீர்க்கங்காய் கொத்ஸு

Peerkangai Gotsu - பீர்க்கங்காய் கொத்ஸு No Onion - No Garlic Recipe Peel 1/2 kg Peerkangai skin, chop to 1 inch cubes. In a bowl, add chopped kai, turmeric powder, 1 green chilly and bring to boil. Remove water, allow to cool and mash it and keep ready. In a kadai add oil, temper mustard seed, curry leaves and finely chopped shallots (optional) and pour tamarind water, and bring to boil until raw smell goes. Now add the mashed veggie, chilly powder, dhania powder, pepper powder and jeera powder, required salt and mix well. Bring to boil and remove from flame. Serve hot with dosa / Idly / Pongal / Rice of your choice. Garnish with finely chopped coriander leaves.

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