Aadi Amavasai & Mahalayapaksha Amavasai - Worship of Ancestors

Prasad for Ancestors!

Worshipping ancestors is a Common Ritual followed in many parts of the World, particularly in Asia.

Aadi Amavasai is the 'New Moon Day' which falls on the month of Aadi/July/August .Generally we are supposed to worship our forefathers on each and every Amavasai/New Moon Day. But, particularly it's very important to worship them during Aadi Amavasai/New Moon Day which falls on the month of August and also during 'Mahalaya paksha Amavasai' which falls on the month of October.


Mahalaya paksham begins on 24-09-2018 and ends on 08-10-2018, which happens to be 'Amavasai'.  We can offer our prayers to the ancestors during this whole fortnight. However, Mahalayapaksham culminates on the day of 'Amavasai' or 'New moon day', which makes it more special.  Those who have missed the opportunity to offer 'Thithi' during the death anniversary of the ancestors, can do so during 'Mahalaya paksham'.


Our forefathers/ancestors are believed to descend from their abode of 'Pitru Loka'/Ancestral World, to the earth during these times of the year. The dead ancestors can help solve our day to day problems related to money, relationship and health. They also help us in our spiritual advancement. Effective way to communicate with them is do 'Tharpanam' or 'Shraartham'. Also we can worship them and offer food to them. Donating food &/clothes, to the poor is also very beneficial.


In our 'Nagarathar' tradition it's very common to worship our ancestors, in the form of offering food and worshipping them. In our community, people gather their extended families and do 'Padaippu' or offer food to their ancestors. At times, we do individually at homes and also worship our ancestors often, by offering Milk with Palm Sugar, fruits and dried fruits - which we call 'Paal Pazham Vachu Kumbiduthal'.


Sons, those who do not have fathers offer 'Tharpanam/Shraartham', mostly at homes/ temples, if possible one can do at the River banks/Seashores. 

Here, in Singapore, Tharpanam/Shraartham Pooja can be done in many temples like, Sri. Thandayudhpani Temple, Tank Road., Geylang Shr Shivan Temple., Sri Shiva Durga Temple, Potong Pasir, to name a few.


Some people do 'Tharpanam' during each and every Amavasai, it'll be wonderful if one can do every month. Otherwise it's better to do during 'Aadi Amavasai' and 'Mahalayapaksha Amavasai'. It'll give tremendous benefits in our daily lives. In other words we are helping our ancestors to advance spiritually; in turn they bless us and solve our 'Mundane problems'.


These are believed and practiced in our Culture for a very long time, if it’s believed to solve our problems, why don't we give it a try? At least it will give 'mental satisfaction' and 'Peace do Mind' which I can guarantee, through my personal experience.

It’s okay to do in our own small ways too, if we are able to do ‘Tharpanam’ in temple or home its fine. Otherwise we can offer food to our ancestors on that day and pray, we can offer afternoon meals, (for us) usually, Sarkarai Sadham/Sweet Pongal or Payasam, Rice/Sadham, Paruppu masiayl/Lentils, gravies with Vegetables like Plantain/unripe banana/Vazhakkai, Brinjal/Kathirikkai, Snake gourd/Pudalangaai, etc.  If possible, we can donate food to the poor.

Javvarisi Payasam/Sago Kheer!

  

Fruits of your Choice!

Paruppu Masiyal/Moong Dhal!

Chow Chow Koottu/Choyate lentil Curry!

Kathirikkai Kuzhambu/Brinjal Gravy!  

At least, we can try to offer fruits and milk with Jaggery/palm sugar.  Anything would be beneficial; it is the mind-set, which is of utmost importance.

Aadi Amavasai/New Moon day falls on 11thAugust, 2018!


Mahalaya Paksha Amavasai day falls on 8th October, 2018! 

Hope we pray and get the blessings of our Ancestors on these ‘Auspicious Days’.

Fruits and milk Prasad!

Sarkarai Pongal/Sweet Pongal with Jaggery!

 

Sarkarai Pongal/Sweet Pongal with Jaggery!

Karuppu Ulundhu Vadai/Vadai with Black gram/Urad dhal!

Nutritious Karuveppilai/Curry Leaves Chutney - Version 1 & 2



Nutritious Karuveppilai/Curry Leaves Chutney

 

 

Curry leaves contain iron, calcium, vitamin C, and phosphorous. It is also rich in proteins, carbohydrates and fibre.

Version 1:

This is a quick to make chutney, which is packed with nutrition. I just love the green color, so I use fresh curry leaves. If you don’t like it raw, you can sauté for a minute or two along with other ingredients, allow it cool and grind.

 

 

Ingredients:

 

Fresh Curry leaves – ½ to 1 Cup

Garlic cloves – 6 to 8

Tamarind – a small ball

Dry red Chilli – 3 to 5

Salt – to taste

 

Tempering Ingredients:

Kadugu/Mustard Seeds – ½ tsp.

Asafoetida – ¼ tsp

Oil – 2 tsp.

 

Method:

 

Fry the garlic in a pan until golden brown.  Combine with Curry leaves, tamarind, Chilli and Salt. Use Chilli according to your spice level. Grind well with enough water, do the tempering and pour over the Chutney.

Lovely Green and fresh Karuveppilai/Curry leaves Chutney is ready. Serve with Idly/Dosa.

 

 Tips Tips Tips...


You can also add 5 to 6 small onions along with Garlic, to enhance the taste.

At times I add  1 or 2 tbsp. of grated coconut. (preferably fresh)

You can also use fresh green chillies instead of Dry red chillies.

 I tend to do slight modifications for change of flavour and taste, to avoid monotony.

 

With Idlis!

 

 Version 2:

Karuveppilai/Curry Leaves Chutney - Version 2
 

 



Nutritious Karuveppilai/Curry Leaves Chutney

 

Ingredients:

Karuveppilai/Curry leaves - 1/2 Cup

Big Onion - 2

Tomato - 1

Grated (fresh) - Coconut - 2 tbsp.

Tamarind - 1tsp.

Green/Dry red Chillies - 5

Salt - to taste

Oil - 2 tsp.

Ulundu/black gram - 1 tsp.

 

 

 

Tempering:

Kadugu/Mustard seeds - 1/2 tsp.

Ulundu/ Black gram - 1/2 tsp.

Perungayam/Asafoetida - 1/4 tsp.

Method:

In a pan, heat 1tsp. of oil, roast Ulundu/black gram, fry the onion followed by tomato,

coconut, chillies, tamarind and curry leaves. Add salt, mix well. Allow it to cool, before you

grind. Do the tempering and pour over the chutney.

Tasty Curry leaves Chutney is ready to relish with Idli/Dosai/Rice. Trust me; even your kids

won't turn their faces away! (which is very common, esp. when it comes to greens)

Tips Tips Tips...


If you would like to make the Chutney even tastier and much more palatable, add 1/2 cup of

fresh Coriander leaves along with Curry leaves. Add more chilli & salt according to your

taste. The taste will be divine.

 

 

 

Chinna Vengayam Thengai Chutney/ Small Onion Coconut Chutney

 

Chinna Vengayam Thengai Chutney/ Small Onion Coconut Chutney

 

This is my Mother-in-law’s recipe.  It’s very simple and easy to prepare, yet very delicious.  You can prepare it in few minutes.  The combination of Chilli, Coconut and Small Onion gives a unique flavour. It's one of our favourite Chutneys.

 

Ingredients:

 

Fresh Grated Coconut – ½ Cup

Small Onion – 10 to 12

Spicy Dry Red Chilli – 5

Tamarind – ½ tsp.

Salt – to taste

 

 

Tempering:

 

Mustard Seeds/Kadugu – ¼ tsp.

Black gram/Ulundu – ½ tsp.

Asafoetida/Perungayam – ¼ tsp.

Curry leaves – few

 

Method:

 

Peel and slit the small onions into halves. In a microwave bowl, pour little water and add the onions, cook in microwave for 2 minutes, to get rid of the raw smell, which I feel is very strong. If you are not very particular, you can skip this part. Alternatively, you can sauté for 2 minutes with few drops of oil in a pan.

Combine Fresh Coconut, Tamarind, Chilli and Onions with salt, grind it in a mixer.

In a small pan, do the tempering and add it to the ground Chutney. Delicious Chutney is ready in a jiffy.  It goes very well with Idli, Pongal and all kinds of Dosas.

 

Mullangi Sambhar/ Radish Curry

 

 

Mullangi Sambhar/Radish Curry

 

Radish is a root vegetable and is a very good source of anti-oxidants, electrolytes, minerals, vitamins and dietary fibre.   Radish is recommended by dieticians since it will boost our metabolism and help us lose weight quickly. 

My kids love eating Radish/Mullangi, esp., when I make Sambhar/Curry.

 

Ingredients:

 

 

 

 

 

 

 

 

Drumstic and Salted, Dried Mango!

 

Thuvaram paruppu/Toor Dhal/Yellow Lentils – ¼ Cup

Radish – 250g

Large ripe Tomato – 1

Big Onion – 1

Mavathal/Salted dried Mango – 4 to 5

(Or) Mangaai/Raw mango – few pieces (skip this if u don’t have)

Murungaikkai/Drumstick – 1

Coriander leaves – to garnish

Salt – to taste

Tamarind extract – 2 tbsp.

Sambhar Powder – 2 tsp.

 

Red Chilli Powder - 1 tsp. (optional)

Turmeric Powder – ½ tsp.

 

Tempering ingredients:

Seeragam/Cumin Seeds – 1 tsp.

Kadugu/Mustard Seeds – 1 tsp.

Perungayam/Hing/Asafoetida – ¼ tsp.

Curry Leaves - few

Oil - 2 tsp.

 

Method:

In a pressure cooker, cook lentils with ¼ tsp. of turmeric powder, in 1 cup of water, for 10 minutes or until it is soft and mushy.

Soak tamarind with little salt, in water for few minutes, then squeeze and extract the juice. Slice the Radish and shallow fry with 1 tsp. of oil, for few minutes; this will help to get rid of the strong flavor.  Set aside.

In a pressure cooker, pour oil and add the tempering ingredients.  Let asafetida roast well, otherwise it will give out a bitter taste. Add chopped onion and tomato and sauté for few minutes; add salted dried mango (wash thoroughly in warm water to get rid of salt) or raw mango pieces and drumstick. Sauté for 2 minutes, add radish followed by sambhar powder, turmeric powder and salt.  Pour tamarind extract along with 2 to 3 cups of water, according to you preferred consistency. Stir in the cooked lentils and combine well. Check for salt and spices, cover and cook for 10 to 12 minutes until veggies are cooked through.  Garnish with Coriander leaves and is ready to serve with Rice/Idli.

 

+
Tips Tips Tips:

 

You can add ¼ tsp. of Fenugreek seeds/Vendhayam with the Lentils, before cooking. This will add a nice flavor.

 

Adding Drumstick to Radish Sambhar/Gravy gives a wonderful flavor. So try to add drumstick/raw (or) Salted Dried mango or both.

 

Mullangi Sambhar/Radish Curry

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Koduva Meen Kuzhambu/Sea Bass Fish Curry

Koduva Meen Kuzhambu/Sea Bass Fish Curry

 

 

Fish Curry is more like steamed fish, unlike fried fish it takes less oil.  It is healthy and tasty, suitable for everyone in the family, including small kids.

 

There are two important ingredients for the fish curry, which make the taste unique, few ‘Raw Mango pieces’/Maangai and ‘Kari vadagam’/dried onion with spices, for tempering. It’s available in the market, you can buy small packets. I've bought 'Ambika's brand Kari vadagam'

  

Fish Marinade

Ingredients



Kari Vadagam/Dried Onion with spices

Tamarind

Ingredients:

 

 

Koduva Meen/Sea Bass fish – 500 g



Babas less spicy Fish Curry Powder
 

Small Onions (halved) – 10

Garlic cloves – 8

Large ripe Tomato (sliced) - 1

Ginger garlic paste – 1 tsp.

Black Pepper Powder – ½ tsp.



Turmeric Powder – 1 tsp.

Babas Fish Curry Powder  - 1 tsp.

Red Chilli Powder – 1 tsp.

Babas Hot & Spicy Fish Curry Powder

Sambhar Powder – 1 tsp.

Coriander Powder – 1 tsp.

Tamarind – Lemon size

Salt – to taste

 

Tempering Ingredients:

 

Vendhayam/Fenugreek – ½ tsp.

Kadugu/Mustard Seeds – ½ tsp.

Karivadagam – 1tsp.

Green Chilli (slit) – 2 (optional)

Curry leaves – few

Oil – 2 tbsp.

  

To Grind:

 

Grated Coconut – 1 tbsp.

Fennel seeds – 1 tsp.

 

 

Grated Coconut and Fennel seeds

 

Ground Coconut

 Method:

How to Clean the Fish:

To clean the fish, use lemon juice, turmeric powder and rubbing stone. 

First wash and clean the fish, add some turmeric and lemon juice, leave it for 15 to 30 minutes.

Take a rubbing stone or whatever equipment you use for cleaning the scales. 

I use the turmeric rubbing stone, which my mother use to rub turmeric, it'll be available in any shop which sells utensils for cooking.  I got this from India.

Rub the fish well against the stone, to remove the scales, this will also ward off any smell left in the fish. 

Clean again and set aside.

Turmeric Rubbing Stone!

 

 

 

 

 

 

 

 

 

Clean the fish, squeeze in lemon juice, add ginger garlic paste, pepper powder and turmeric powder. Set aside.

Soak tamarind in water, after a while, extract the juice and save it for the gravy. Grind coconut and fennel seeds with water, for the gravy.

 In a pan, pour oil, add the tempering ingredients, followed by small onions and garlic. Sauté for 2 minutes, and add sliced tomato and sauté 2 more minutes.  Add all the masala powders and cook in low flame for few minutes.  Add tamarind extract, coconut gravy and little more water. Let it boil for 5 minutes, until the raw smell of the masala gets away.  Now add the fish gently, cover and cook for few more minutes until the fish becomes tender. (Fish takes little time to cook)

 

Garnish and serve hot with Rice.  Delicious Fish Curry is ready.

Tips Tips Tips...


You can use the same procedure to make "Vavva meen/Silver Pomfret Fish"

  

Vavvaal Meen/Pomfret Fish!

 
 
 
 


Vavvaal Meen Kuzhambu/ Pomfret Gravy (same procedure as above)