RICE PAYASAM , MANGO PACHADI | TAMIL NEW YEAR RECIPES

Wish u all a very happy and prosperous Tamil new year:).
We usually make rice payasam / Arisi payasam and Mango pachadi along with other lunch recipes like rice ,  sambar  , Poriyal  and Vada for tamil new year as offerings to god. I learnt these recipes from my MIL. Rice payasam is a very tasty , rich dessert recipe with jaggery , coconut milk and milk. Mango pachadi has all the 6 tastes ie Sweet , salt , tangy , sour , spicy and saline which denotes our life with all the stages.. . Try these recipes , offer to god and have a great new year ..Color of payasam and pachadi may vary based on the color of jaggery ..

RICE PAYASAM / RICE KHEER

 

Ingredients

Raw Rice – 1/4 cup Moong dal – 1.5 tbsp Powdered jaggery – 3/4 - 1 cup (adjust to ur taste) Thick coconut milk – 1/4 cup Milk – 3/4 – 1 cup Cardamom powder – 1/4 tsp or 2 cardamoms powdered. Water – 3 cups (depends on the quality of rice ) Fried Cashew nuts – to decorate Fried cloves – 2-3 nos Roasted and powdered jaathikkai /Mace – a pinch

Method

Roast rice and moong dal separately in a kadai with little ghee till the rice puffs and dal turns light golden brown. Now transfer the roasted items into a cooker with adequate water.Pressure cook for 1- 2 whistles till it turns mushy. Once it is done , mash the rice well and add the jaggery and let it melt .Boil till the raw smell leaves and becomes frothy.Add water if necessary so that it doesn’t get burnt.Stir constantly.Boil in low flame..( Or u can make jaggery syrup and add to it) Mix well and then add the thick coconut milk,stir it well. Let it boil once and transfer it to the serving bowl. Then add the cardamom powder,fried cashews,cloves and jathikaai powder along with 1/4 cup of milk. As time proceeds, this payasam may get thicker , so add milk accordingly to make it watery and check for sweetness.. Decorate it with saffron if u wish:)

MANGO PACHADI

 

Ingredients

Raw mango – 1.25 cups ( 300 gms ) Green chilly – 1 no (Finely chopped) Powdered jaggery – 1/2 cup Grated coconut – 1/4 cup Salt – very little Water – as needed. Neem flower – 1/2 tsp ( dry roast till nice aroma & crush it with hands) To season Oil – 1 tsp Mustard seeds – 1/4 tsp Urad dal – 1/4 tsp Red chilly – 1 no (pinched) Curry leaves – a sprig

Method

Cut the raw mango into slices and cook with finely chopped green chilly and little salt and water. Let it cook well. Once it starts to turn mushy , add the powdered jaggery and let it melt and boil till the raw smell leaves. Boil in low flame..Mean while grind the coconut with little water. Add the ground coconut paste to the cooked mango mixture. Mix it well and season with mustard,urad dal , red chilly and curry leaves. Add the crushed neem flower at the end. ( This step is optional, we add for this occasion only) . mix well and serve.. Pachadi is ready !!

NOTE

• If the mango is too sour , u may have to add more jaggery. To avoid this ,add more water to cook the mango & drain the additional water while boiling. It helps to remove the sourness.
• U can follow this recipe and make pachadi with Raw banana stem (Vazhaithandu ) and yellow pumpkin..

KITCHEN CLINIC

MANGO Nutrient and antioxidant properties Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model "superfruit", a term used to highlight potential health value of certain edible fruits. The fruit is high in prebiotic dietary fiber, vitamin C, polyphenols and carotenoids. Mango contains essential vitamins and dietary minerals. The antioxidant vitamins A, C and E comprise 25%, 76% and 9% of the Dietary Reference Intake (DRI) in a 165 g serving. Vitamin B6 (pyridoxine, 11% DRI), vitamin K (9% DRI), other B vitamins and essential nutrients such as potassium, copper and 17 amino acids are at good levels. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants - carotenoids and polyphenols - and omega-3 and -6 polyunsaturated fatty acids. The edible mango peel has considerable value as a source of dietary fiber and antioxidant pigments.Contained within the peel and pulp are rich contents of polysaccharides as fiber sources, especially starch and pectins. Antioxidants of the peel and pulp include carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene, polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthone, mangiferin, any of which may counteract free radicals in various disease mechanisms as revealed in preliminary research. Contents of these phytochemicals and nutrients appear to vary across different mango species. Up to 25 different carotenoids have been isolated from mango pulp, the densest content for which was beta-carotene accounting for the yellow-orange pigmentation of most mango species. Peel and leaves also have significant content of polyphenols, including xanthones, mangiferin and gallic acid. The mango triterpene, lupeol is an effective inhibitor in laboratory models of prostate and skin cancers. An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro and on blood parameters of elderly humans.

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