Aadi perukku

Adiperukku is a unique South Indian and specially a Tamil festival celebrated on the 18th day of the Tamil month of Adi. Tamil month Aadi, marks the beginning of monsoon in Tamilnadu. During this month, water level rises in rivers due to monsoon.To show our gratitude to the Nature and to thank the mother Cauvery river, we celebrate Aadi perukku. This year...

Aadi Krithigai

Aadi Krithigai is celebrated on the Krithikai star day during the month of Aadi, a spiritual month for special God based activities. It is of human origin to survive with relationship and financial problems at the least. Muruga is the promising primordial power who wards off the negative forces and obstacles of your life. Devotees carry flower kavadi and it...

Maavilakku poojai

Maa Vilakku is ideally performed on a Friday omitting the first and last Friday of the Aadi month. The procedure for performing maavilakku poojai is as follows. Kuzhavi,chooral and a wooden board are kept.  Turmeric paste is made and applied on the wooden board. On that 25 red dots 5 rows and 5 columns are placed here and there. Draw maakolam (Rangoli...

Aadi month

               Aadi is the fourth month in Tamil calendar. It is an auspicious month for the Hindus. It starts during the mid of July and ends in mid August.  The next six month is called as the Dakshinayana punya kaalam and it is the beginning of night for the Devas. Once Aadi month arrives, festivals...

Horsegram Rasam / Kollu Rasam

Horsegram as evident from its name, is predominantly used as a cattle food. It is a good source of proteins, fiber and helps in regulating blood pressure and blood glucose levels. It can be germinated and sprouted to improve it nutritive value. We can use the sprouts in making salads, soups, raithas and curries. We can make thogayal, chutney, Gujarathi...

Gulab Jamun with Khova & Paneer

Gulab Jamun is a famous Indian sweet that is made on festival days as well as for party. This sweet is always close to my heart, because amma makes this at home and there is always customisation of this sweet according to our taste. She really makes best gulab jamun because it is cooked well and the syrup is absorbed...

Hagalkayi Gojju / Pavakkai Gojju

Hagalkayi gojju is a popular dish in Karnataka apart from Kathrikaai gojju, Pinaapple gojju etc., This is one of my favourite recipes made with bittergourd. We usually make pavakkai poriyal, Pavakkai pitlai at home but this is totally different and there is no bitterness in the recipe. This goes well with curd rice. We can also mix this gojju with...

Mangalore Rasam Podi

Mangalore rasam podi is totally different from the rasam podi we make at home. In the one we make at home includes toor dhal, channa dhal, pepper etc., This rasam podi donot contains all these ingredients. I learnt this podi in one of the tv shows. We can use it for making different recipes. INGREDIENTS Coriander seeds – 1 cup...

My recipes in Aval Kitchen

I do not know where to start thanking all those who played a role in my recipes getting published in Aval kitchen. It started when I met Priya Iyer. She introduced me to Vikatan group. Thank you so much Priya. And by coincidence, her recipes will also appear in July’s issue along with mine. Cheers Priya. When I shared this...

Seppankizhangu roast / Taro roast

Seppankizhangu roast is a simple dry sabzi that is served with any south indian rice. I came to know about this recipe only recently from my perima. This is not made in my home. So I got this recipe from my perima, who taught me to make this curry. She also said that the addition of rice flour will gives...

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