Tamil Varusha pirappu/Tamil puthandu is celebrated on the first day of Tamil month chithirai.Every year it falls on April 14th.Its a most important festival for us.We make a simple yet inviting lunch menu with sambar,poriyal or kootu,2 pachadi varieties,vada,payasam and curd.Neer mor and Panakam should be prepared only when we keep panchangam in neivedyam otherwise it is not necessary.Among these recipes,Mango pacahdi,Payasam and Vada are mandatory.We don’t keep appalam as it is not homemade.But Mor milagai i have kept is homemade
.I will share that recipe next week.
.Actually I planned to post this lunch menu during last tamil new year but couldn’t, as i was in Salem.Yesterday i asked my MIL and prepared this menu with the vegetables i had in hand.Sendhil loved the entire platter & especially he gave credits for Vendakkai sambar.He had the same for dinner too.I will post sambar recipe tomorrow as i want to have it as a separate post in my food book.In this post,i have shared raw banana curry and carrot raita recipe.I have also shared other options for making this lunch menu.Do visit the links for other recipes.Try this No onion No Garlic lunch menu for Tamil New year.Let this year be filled with happiness & fortune!!
அனைவருக்கும் எனது இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்
Tamil New year lunch menu recipes
Tamil New year lunch menu recipes - Paruppu,Vendakkai sambar,Raw banana curry,Carrot pachadi,Raw mango pachadi,Rice payasam,Pepper vada,Instant Mango pickle Cuisine: Indian
Category: Lunch menu
Serves: Serves 2
Prep time: 30 Minutes
Cook time: 60 Minutes
Total time: 90 Minutes
RECIPE LINKS
Check out THIS POST for Tamil new year celebration procedure
OTHER OPTIONS (Avoid onions)
OTHER LUNCH MENUS
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RAW BANANA PORIYAL/CURRY RECIPE
Prep time-5 min | Cook time-10min | Total time-15mins Ingredients - Raw banana - 1 no
- Sambar powder – 1 tsp
- Salt & water – as needed
- Moong dal – 1 tbsp
- Grated coconut – 3 tbsp
- Tamarind – A very small piece(optional)
- Asafetida/hing – 2 pinches
To temper
- Mustard seeds- 1/2 tsp
- Urad dal – 1/2 tsp
- Finely chopped ginger – 1/2 tsp
- Curry leaves – few
- Coconut oil – 1 tbsp
Method - Wash and peel the skin of raw banana.Remove and cut the raw banana into slices.Keep immersed in water till use to avoid discoloration.
- In a cooking bowl,take the moong dal,raw banana,sambar powder,salt and a small piece of tamarind with required water and salt.
- Cook until raw banana becomes tender.Make sure it is not over cooked.It should stay firm in shape.If u prick the cooked raw banana with a fork,it will go easily at the same time it will not break.
- Remove and drain all the excess water..
- In a kadai,temper all the ingredients given above and add the cooked raw banana,moong dal mixture.Saute well in low flame for 5 minutes.Make sure u don’t break the veggie.Do it gently.Lastly add grated coconut,mix well and saute for 2 minutes.Switch off the stove.
Serve with sambar sadam !
NOTE
- Adding tamarind is optional but it helps to reduce the slight bitterness from raw banana.Add very little tamarind otherwise poriyal will become too tangy.
- Adjust sambar powder as per ur need.Sometimes i add red chilli powder + sambar powder half n half.
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CARROT RAITA/THAYIR PACHADI
Prep time – 5 mins | Cook time-2 mins | Total time – 7 mins Ingredients Method - Wash and grate carrot.Take in a bowl with finely chopped green chillies ,required salt.
- Just before serving,mix the curd and temper the above said ingredients.
Serve with dal rice/paruppu sadam! |
Make this yummy platter on Tamil New year day,Offer to God,Get his blessings and enjoy !
.I will share that recipe next week.
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