Mahalaya lunch menu Day 1&2
Mahalaya lunch menu Day 1
The Mahalaya daily menu is carefully planned with specific restrictions in mind.
All recipes are designed according to the guidelines for Mahalaya fortnight and Ammavasai. For certain recipes, you may need to substitute a few ingredients, while the basic method remains unchanged.
If your family avoids using green or red chilies during Mahalaya, you can replace them with pepper and ginger. In these recipes, only Kari Ma podi, pepper, cumin, and ginger are used for flavor.
You may use homemade turmeric powder or omit it altogether.
For Mahalaya Ammavasai, skip asafoetida and use ginger as a substitute.
Use a basic spice powder for all recipes during Mahalaya Ammavasai. The recipe for this spice mix is provided in the accompanying video.
This blended spice powder is ideal for use during Ammavasai and Srardham.
Ingredients :
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
Mahalaya lunch : day 1
🍀payatham Paruppu coconut 🥥 milk payasam
🍀Raw plantain Kari
🍀Cluster beans poricha kootu
🍀Pepper cumin rasam
🍀Ginger curd pachadi
🍀Ulundh vadai
🍀Rice , Paruppu, ghee
🍀Curd and curry leaf Thogayal
Mahalaya lunch : day 2
Mahalaya Menu with some favorites 😋
🍀Curry leaf rice with fresh podi
🍀Sweet potato stirfry
🍀Bittergourd gojju
🍀Banana stem kootu
🍀Mor rasam
🍀rice , moong dal , ghee
🍀Curd ( the Bittergourd gojju makes a great accompaniment with curd rice )
Some recipes of dishes :
Pavakkai gojju ( no coconut)
3-4 small Bittergourds, remove seeds and chop finely.
Take a kadai, add 2-3 tbsp sesame oil, crackle mustard seeds,
add split udad dal, sautee till condensed , add few curry leaves, add chopped Bittergourds, sautee in oil till they seem to shrivel.
Add 1 cup medium thick Tamrind extract, salt, turmeric powder, mix well.
Allow mixture to cook till it seems to reduce . Then add 2-3 tbsp rasam powder ( Mysore rasam powder will be good)
Mix well, add 3 tbsp jaggery powder.
Cover and cook till thickened and reducing till glossy.
Do not allow to thicken too much.
Serve as side dish or with curd rice . It tastes amazing. ( The dish has strong flavours of podi , tangy and sweet
Mor rasam
Ingredients: to prepare fresh Rasam powder
* ¾ tsp methi seeds
* pinch of pepper
* 2 Red chillies
*1 tbsp dhaniya seeds / Coriander seeds
* 1 tbsp Toor dal
* pinch of Asafoetida powder or pinch of solid piece
Other ingredients:
*whisked and churned Buttermilk about 500 ml plus water added around 200 ml.
* pinch of Turmeric powder
* Salt
* for tempering :
1 tsp Mustard seeds
* few Curry leaves
* 1,Red chilly
Method:
1. In a kadai add 1 tsp ghee, fry all ingredients for rasam powder till golden . Set aside to become cool grind the fenugreek seeds and other spices to a coarse powder.
Next Add salt and turmeric powder into the buttermilk.
Add in a few tbsps or as required of the prepared fresh rasam powder.
Now keep on stove till warm for about 3-5 minutes.
Be careful to maintain low heat to prevent curdling.