Mahalaya Lunch menu : Day 14

🍀raw Mango rasam

🍀Chenai / sweet potato aracha Kuzhambu

🍀Cluster beans usili with Usili podi

🍀moong dal Pakoda Mor Kuzhambu

🍀Plantain chips

🍀rice , moong dal , ghee / nei

🍀Pumpkin Thogayal

🍀Curd

Recipes:

1. Raw mango rasam

Chop a raw mango into cubes after peeling the skin . Pressure cook for 3 whistles , aftercadding turmeric pieder . Open cooker after pressure is released naturally. Mash the contents roughly .

Add some hot water to dilute , place on heat after transferring contents to another vessel .

Add salt , curry leaves , pepper powder. When mixture comes to a gentle boil , add 1 cup moong dal water ( made of 3 tbsp mashed cooked moong dal ) Keep consistency to your desire .

Garnish with fresh grated coconut ( optional )

For tempering : 1 tsp coconut oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

Add this to prepared rasam .

2. Yam / Chenai / and sweet potato aracha kuzhambu . ( any no of mixed vegetables can be used according to Mahalaya paksha custom ) 1 cup mixed yam , sweet potato , broad beans chopped .

2. Add to a vessel with 1 cup thin tamrind water . Add pinch of turmeric powder , salt , curry leaves

3. Take a pan , to roast add 1 tbsp udad dal ,

1/2 tsp pepper ,

1 tsp white sesame seeds

4. Add some curry leaves ,

add 1/2 cup grated coconut.

Sautee these till aomatic .

4. Grind everything to a smooth paste .

5. Add 1/2 cup mashed cooked moong dal to the cooked vegetables in tamrind gravy .

Add the ground paste , adjust consistency of the kuzhambu .

6. Add a tempering with 1 tsp coconut oil , splutter 1/2 tsp mustard seeds .

Add few curry leaves .

Pour over the prepared aracha Kuzhambu.

Cluster beans moong dal paruppu usili podi :

This recipe Is preoared to suit Mahalaya Paksha cooking needs

1 cup moong dal , cleaned well with a dry cotton cloth

Dry roast till aromatic .

Powder In a mixie jar with few pepoer corns and 1/2 tsp cumin seeds.

Do not powder finely .

Take a pan , add 1 tbsp sesame oil , add the blended powder , sautee In oil .

Remove when the colour starts changing lightly . This is paruppu Usili podi .

To use , just sprinkle on cooked vegetables .

It will mix well with vegetables , coating it well . Gives a good taste of usili too .

Mahalaya Amavasya, 02 October 2024 also referred to as Sarvapitri Amavasya, Pitru Amavasya, or Pitra Moksha Amavasya, is an auspicious day in the Hindu calendar dedicated to honouring and remembering one's ancestors.

This day signifies the last day of Pitru Paksha and is a significant opportunity for Hindus to conduct Shraddha (ritual offerings) for deceased family members, regardless of their specific death anniversary.

Mahalaya Amavasya is considered an extremely potent day for seeking the blessings of the ancestors. According to Hindu beliefs, it is during this period that ancestors leave their heavenly abode and descend to the earth to receive offerings made by their descendants. It is said that those who fail to perform the Shraddharituals during Pitru Paksha may face the negative effects of Pitra Dosh. This dosh is believed to bring misfortune and obstacles in the lives of the family members.

Day 15 Mahalaya Ammavasai : most of the recipes are already shared in my day wise lunch menu recipes for Mahalaya . Do check them out . For immediate response , shoot me a message in facebook or Instagram. I will respond asap . Happy Mahalaya 🙏🙏

delicious lunch this final day of Mahalaya

🍀Cumin rasam

🍀Podalangai poricha kootu

🍀Raw plantain Kari

🍀Avarakkai Paruppu Usili ( with moong dal )

🍀Bonda Morkuzhambu

🍀Sweet potatoes Kari

🍀Podalangai curd pachadi

🍀Cucumber curd pachadi

🍀Ulundh vadai 🍀Suzhiyam

🍀moong dal coconut milk payasam

🍀plantain chips

🍀rice , moong dal , ghee

🍀Curry leaf ginger thogayal

Karima podi is the basic spice powder for all disges Recipe :

Karima Podi Recipe for the blended spice powder for use on Ammavasai and for Srardham

Dry roast 1/3 cup udad dal , 1 heaped tbsp cumin , 1 tbsp pepper , few curry leaves , 1/2 cup grated coconut can be roasted and powdered with above but it will have short shelf life though it will be useful during the Mahalayha fortnight and can be used up , saves griding time also .

some families do not use coconut for ammavasai and for srardham so you have to make these changes and skip where mentioned . Method Roast all these till fragrant . Then powder it fine .

This is the only basic spice used in all Sraradha samayal ,for Ammavasai or for Mahalaya days , for all Kari , kootu , sambar and rasam . Increase spice and cumin according to your preference .

Red chilies are not used so only pepper is the main spice . Again small variations may be there in different families , this is what we follow .

Given below Lunch menu from previous years : you can prepare a simple meal too by choosing one or two dishes , no need to prepare a full leaf menu if it’s difficult. Ultimately it’s the thought and not the quantity of food prepared that matters . Respectful and austerity , food prepared and served with devotion is what’s called as soul satisfying.

Lunch menu : with pic below

rice , ghee and moong dal

Cumin pepper rasam

Bitter gourd sambar

Podalangai Kari ( Snakegourds)

Raw plantain Kari

Avarakkai and raw plantain poricha kootu

Ginger Thayir pachadi ( curd pachadi )

Moongdal coconut 🥥 milk payasam

Ulundh vadai ( Medu vadai )

Susiyam ( jaggery filled udad dal Bonda )

Mor Kuzhambu with udad dal Bonda

Curry leaf 🍃 Thogayal

Bitter gourd fries

Raw plantain chips