Arusuvai Sappadu - Tamilnadu Special


In our food odyssey journey we are stopping at Tamilnadu,my native state.The Tamilnadu cuisine is famous for its distinct flavors and each district and community has its own signature recipes.
The food culture varies from district to district and Thalavaalaillai Sappadu/virundhu is famous all over Tamilandu and food is served in an order with so many delicacies.
As my grandparents are from different districts,(kongunadu,chettinadu,tiruvarur)the food in my house is a mixed of all the districts.
Today's spread is one what we make it Tamil New Year and the specialty of this spread is,it has all the six tastes served along with mukkani(three fruits-Mango,banana,jack fruits).
The six tastes are
1.Innipu - sweet -Jaggery
2.Pulipu - sour -Mango,Tamarind
3.Kasappu - bitter-Bittergourd
4.Uvarpu - salty-Salt
5.Thuvarpu-tart/astringent- Raw banana
6.Kaarpu/karam-spicy-Red and green chilly

As I made this on new year day which was a weekday here I couldn't take the step wise pictures,since Hubby was for lunch by 1 o'clock.Will update the pictures soon.
I wanted to share some breakfast thali which we make it on auspicious days but due to lot of other personal work couldn't share you.
For the auspicious days,we make sweet,idly,2 types of chutney either pongal or kichadi.Today I shared you the semiya kesari which we make it often for breakfast or evening tiffin.Let's move on to the recipes.....................




The lunch thali is of

Lemon rice
White rice
Paruppu,nei
Sambar
Rasam
Mangai Pachadi
Avarakkai poriyal
Vazhakkai varuval
Passiparuppu payasam
Thayir
Masala Vadai
Paavakkai Chips
Mango


Yelumichai Sadam/Lemon Rice


Ingredients
IngredientQuantity
Basmathi /sona masoori rice1 cup
Lemon Juice/yellumichai chaaru3-4 tbs
Green chilly/pachamilagai3 (chopped)
Ginger/inji(chopped)1/2 inch
Red chilly/vara milagai 2(broken)
Peanuts/verkadalai1 tbs
Cashews/mundiri4-5(broken)
Turmeric powder/manjal podi1/8 tsp
Salt1 tsp
Oil1 tbs


For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Urad dhal/uluthamparuppu1 tsp
Channadhal/kadalaparuppu2 tsp
Asafoetida/perungayama pinch

Method

  • Cook the rice in the pressure cooker or electric cooker along with a pinch of salt,separate the grains and add the sesame oil.Let it cool down completely.
  • Meanwhile heat a pan with the oil and splutter the mustard seeds,add the urad dhal,channna dhal,cashews,peanuts and asafoetida one by one.Add the green chilly,chopped ginger red chilly,curry leaves and toast it for a minute.
  • Add the salt and turmeric powder,mix it well.Put off the stove and add the lemon juice. 
  • Stir it well to get everything blend.Add this mixture to the rice and mix it gently.
  • Lemon Rice is ready.


Kathirikkai,Murungaikkai Sambar


Ingredients

IngredientQuantity
Toor dhal/thuvaram paruppu1/2 cup
Eggplant/kathirikkai(sliced)3-4 
Drumstick/murungaikkai10 (1 inch piece)
Onion1(medium size)
Tomato1 (chopped)
Sambar powder1 tbs
Tamarind/pulibig goosebery size
Turmeric powder/manjal podi1/8 tsp
Salt11/2 tsp
Oil1 tbs
For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Urad dhal/ulutham paruppu1 tsp
Cumin seeds/jeeragam1/4 tsp
Asafoetida/perungayama pinch
Dried red chilly/varamilagai1(broken)


Method

  • Pressure cook the toor dhal for 4-5 whistles or till it cooks mushy and mash it with a ladle.Extract the tamarind and keep it aside.
  • Heat a pan with a tsp of,saute the onion and tomato for couple of minutes.
  • Add in the sliced eggplants and drumsticks and give it a mix,now add in the sambar powder.
  • Mix it well and add around a cup of water and cook till the veggies gets are 3/4th done.
  • Add the mashed dhal and tamarind water,let it boil for another couple of minutes.
  • Now do the tempering separately in the remaining oil and add it to the sambar.
  • Finally sprinkle the coriander leaves and put off the flame.
  • Kathirikkai,murungaikkai sambar.






Avarakkai poriyal/Broad beans Poriyal


Ingredients

IngredientQuantity
Avaraikkai/broad beans11/2 cups(chopped)
Shallots/chinna vengayam3-4 (chopped)
Mustard seeds/kadugu1/2 tsp
Urad dhal/ulutham paruppu1 tsp
Red chilly/varamilagai2 (broken)
Coconut(grated)2-3 tbs
Salt3/4 tsp
Oil2 tsp

Method

  • Heat a pan with oil do the tempering with mustard seeds and urad dhal,add in the broken red chilly and saute the onion for a minute.
  • Then add in the chopped broad beans and saute it for couple of minutes.
  • Sprinkle 2 tbs of water and add in the salt,cook it covered in a medium flame for 5 minutes or till the vegetables gets soft.
  • Add the grated coconut and mix it well and put of the flame.
  • Avaraikkai/broad beans poriyal is ready.

Payatham Paruppu Payasam/Moong dhal Payasam


Ingredients

IngredientQuantity
Moong dhal/paasi paruppu1/2 cup
Jaggery/vellam3/4 cup
Coconut milk(thick)1/2 cup
Cashews/mundiri(broken)2tbs
Cardamom powder1/8tsp
Coconut bits(optional)1 tbs
Salta pinch
Ghee2 tsp
Edible camphora mustard size
Method

  • In a pan dry roast the moong dhal in a medium flame till a nice aroma comes out and becomes golden.
  • Pressure cook it with enough water for 3-4 whistles in a medium flame.
  • Meanwhile melt the jaggery and strain it,fry the cashews and coconut bits in the ghee and keep it aside.
  • Once the pressure subsides dd the jaggery syrup and let it cook for 2-3 minutes.
  • Add the coconut milk and let it cook for one boil only.
  • Put off the flame add the fried cashews,cardamom powder and edible camphor and give it a mix.
  • Serve it warm.
Masala Vadai/Paruppu Vadai



IngredientQuantity
Channa dhal/kadalaparuppu1 cup
Red chilly/varamilagai2
Green chilly /pachamilagai2-3
Fennel seeds/sombhu1 tsp
Ginger/inji1 inch 
Garlic/poondu2 cloves
Onion(finely chopped)1(medium size)
Curry leaves/karivepillai1 sprig(chopped)
Coriander leaves/kothamalli1tbs(chopped)
Salt11/4 tsp
Oilfor deep frying

Method

  • Grind the channa dhal,red chillies,green chillies,ginger,garlic and fennel seeds to a coarse batter by sprinkling little water as needed.
  • Transfer it to a bowl,add in chopped onions,curry leaves and coriander leaves,mix it well.
  • Take a small lemon sized, flatten it  and fry it in the oil in a medium flame till it becomes golden and crisp.
  • Serve it warm.

Semiya Kesari/Vermicelli Kesari



Ingredients

IngredientQuantity
Semiya/vermicelli3/4 cup
Sugar/sakkarai1/2 cup
Ghee/nei3 tbs
Cashews/mundiri1 tbs
Cardamom powder/ellakai1/8 tsp
Orange food colorfew drops
Hot water1 cup

Method


  • Boil the water and fry the cashews in a tsp of ghee to a golden color.
  • Heat a pan with 1 tbs of ghee and roast the vermicelli in a medium flame till it becomes golden,to this add the boiling water and cook it covered till the vermicelli becomes soft and coked completely.
  • Add the food color and sugar to it,mix it well.
  • Add the remaining ghee and cook it till it becomes thick.
  • Put off the flame and sprinkle the cardamom powder,add the fried cashews and mix it well.
  • Serve it warm.


Enjoy...........................................................








22 comments:

Droolinggggg...makes me hungry.am in love with your arusuvai saapaadu..each and every dishes are just simply out of the world.

Such a delicious spread of dishes.. What a satisfying hearty meal!!

Nalini this is mind blowing thali, i would have loved to devour this sitting cross legged on ground at leisure

Amazing Nalini..what a spread!..love everything on the plate..esp the Vazhakkai varuval and semiya kesari..My mom makes the semiya kesari specially for me!..great job..

Nice spread, each recipe looks good

Wow Nalini. That is an awesome looking thali. Everything looks so tasty & tempting.

wow! super thali.. I am hungry now

This is a wonderful spread..i have yet to make a Tamil thali..I am book barking all the thalis today and then can refer when I have to make one..but i guess the combos must be fixed..rt?...real cool..and super one!

Wat a lavish spread ! Totally mouthwaterin

love the dishes!!! which one to choose? they are so authentic and tempting.. love the close up click of the payasam with the coconut piece in center, the semiya kesari is perfect in color, the sambar is so flavorful and yumm.... and it goes on!!

Wow! Lovely thali. A thali without chapati is very different but I am sure is very filling. I am partial to the masala vada, I have to make them.

very wonderful spread n gud post on the whole!!!

That is such an amazing and authentic thali Nalini. Very well done.

Authentic festival thali..love it the pictures are just awesome!

That is one delicious sappadu. Love the spread of food you cooked up for the new year. We make a taste with all 6 taste for Telugu new year. It is more of a n offering to god.

Anyway, mouthwatering thali! Great job on putting together this wonderful thali

Ada da attakasam !!! No words to explain my joy when I look at this thali wish i cud taste them all and enjoy :) saapadu paaddu super thali nalini kalakitel .. Love the spread totally , just a super tempting platter I have enjoyed it virtually .. hats off to your patience in putting up this wonderful thali !!

please pass me the thali. wonderful thali just like how we make it at home. love the semiya kesari.. we usually make rava kesari.. semiya kesari is a nice variation

what a spread - whole platter looks amazing

Wow delicious thali! Love the entire spread but the vadai is my favourite.

The thali looks awesome.Great job Nalini and I love the look of the Semiya Kesari.Superb!!!

pictures are awesome..I love cooking
really enjoy..thank you

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