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Showing posts with label NEIVEDYAM RECIPES. Show all posts
Showing posts with label NEIVEDYAM RECIPES. Show all posts

December 13, 2019

Pottukadalai Urundai With Jaggery – Karthigai Deepam Recipes

pottukadalai urundai with jaggery
I prepared pottukadalai urundai with jaggery for Karthigai deepam festival. Even though It was my first trial, it was so easy to make. It came out very well. Its cooking procedure is similar to kadalai mittai/ peanut chikki. Roasted gram dal also known as chutney dal( pori kadalai / pottukadalai in Tamil) should be fresh and crispy. The consistency of jaggery syrup is important to make this urundai perfect. Its a healthy snack for kids. Friends, do try it and share your feedback with me. Lets see how to make pottukadalai urundai with jaggery with step by step pictures.

pottukadalai urundai with jaggery

Pottukadalai urundai recipe with jaggery

Pottukadalai urundai recipe with jaggery

Pottukadalai urundai recipe with jaggery - It can be prepared for Karthigai deepam, Navaratri festival.

Cuisine: South Indian
Category: Sweet
Serves: 8
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 240ml
  • Pottukadalai / roasted gram dal / chutney dal - 1 cup
  • Powdered jaggery - 1/2 cup
  • Cardamom powder - 1/4 tsp
  • Water - 1/4 cup
  • Ghee or rice flour - to grease the hands
  1. Heat a kadai and roast the pottukadalai till its hot. Switch off and cool down.
  2. Melt jaggery in a kadai adding water. Strain the syrup.
  3. Boil the jaggery syrup till frothy. Pour few drops of syrup and gather with fingers.
  4. It should form a hard ball with firm shape. Switch off the flame at this consistency.
  5. Add the fried gram dal and mix quickly. Grease hands with ghee and make balls.
  6. Arrange in a plate. Store in an air tight box and enjoy.
  • Heat a kadai and roast the pottukadalai for 2 minutes without changing the color. Switch off the flame and let it cool down. Transfer to a plate.

  • Take jaggery in a wide kadai. Add water and melt it. Strain the syrup using a wire mesh.

  • Wash the kadai and add the syrup. Boil till frothy and thick. Take little water in a plate. Add few drops of syrup. Try to gather using your fingers and make a hard ball. It should make a “tong” sound when your drop it.
  • Switch off the flame and add the cardamom powder, fried gram dal / pottukadalai. Mix quickly to coat the syrup.

  • Grease your hands with ghee or rice flour. Make balls roughly when hot. Roll it tightly once it becomes warm. Arrange in a plate. After making the balls, you will find some dal sticking to the kadai. To remove the dals that is sticking to the kadai, heat the kadai slightly. Remove with a ladle and make the balls.
  • Store in an air tight box. Stays good for a week. Enjoy !


  • Pootukadalai should be crispy. So do not skip the roasting part else urundai may turn soggy.
  • The consistency of jaggery syrup is important to get the perfect urundai. It should make a hard ball.
Try this easy, healthy pottukadalai urundai with jaggery and give your kids. They will love it !
pottukadalai urundai with jaggery
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September 23, 2019

Sundal Varieties For Navratri – Navarathri Sundal Recipes

sundal varieties for navratri

In South India, Sundal is the most important and must prepare prasadam recipes during Navaratri. 9 varieties of sundal is prepared during this nine days (Nava means 9 , ratri is night) festival in Tamil nadu. Apart from tradition, there are some scientific reasons to consume legumes / navadhaniyam during Navratri days. Though we can make varieties of sweets and snacks, sundal recipes are mainly prepared and distributed as prasad to friends and relatives who visit our house Golu. The most common sundal varieties are chana /chickpeas/  kondakadalai sundal using white and brown ones, peas/ pattani sundal, green gram dal / pachai payaru sundal, Cowpeas / karamani sundal, Field beans/ mochai sundal, Kidney beans / rajma sundal, moong dal/ paasi paruppu sundal, and 9 mixed legumes / navadhaniyam sundal.  The basic preparation of sundal recipes is very simple. For this, legumes are soaked overnight, pressure cooked, tempered with spices and finally garnished with grated coconut. Some sundal recipes like chana dal sundal, sweet corn, green gram, cowpeas, moong dal sundal recipes can be prepared instantly without soaking. But all sundal recipes should be prepared without onion and garlic as we are offering to God. But nowadays people make variations by adding garam masala, sundal powder etc. So far I have shared more than 15 different types of sundal recipes in my blog. Lets see all under one page in this post.



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August 20, 2019

Kara Seedai Recipe – Spicy Seedai Recipe With Rice Flour

Kara seedai / Spicy seedai recipe is one of the easy and interesting seedai varieties. Recently we bought this seedai in a shop and loved its spicy taste. For every Gokulashtami /Krishna jayanthi, we get varieties of seedai in Salem Lakshmi sweets. I have seen masala seedai, mint seedai, kara seedai, vennai seedai in the menu. I wish to try all of them and share in my blog.  To begin with, I started with this kara seedai recipe. Traditionally seedai recipe is prepared using processed rice flour/ homemade rice flour by soaking and grinding raw rice/ maavu arisi. But its a time consuming process to make a small batch. So I started using store bought idiyappam flour or kozhukattai flour to make sweet seedai and spicy seedai. I have tried Double horse, Nirapara, Anil brands so far. All are good. Even if we use store bought dry flour, we must roast it to make crunchy seedai. If you make seedai without roasting the rice flour, seedai may stick to the tongue while eating. It won’t be light and crunchy as well.Also this seedai takes more time to cook. So you have to fry it patiently. Please keep this point and try this recipe. I am sure you won’t be disappointed with the results. I have also used pottukadalai maavu instead of roasted urad dal flour/ uluthamaavu. Color of the seedai may vary based on the quantity of chilli powder. Mine was not so dark in color but it tasted spicy and flavorful just like store bought ones. Friends. do try this kara seedai recipe for this Krishna jayanthi festival and share your feedback with me. 

Check out my other Gokulashtami recipes and video below

Kara seedai recipe / spicy seedai recipe

Kara seedai recipe / spicy seedai recipe

Kara seedai recipe / spicy seedai recipe with store bought rice flour

Cuisine: Tamil nadu
Category: Snacks
Serves: 100
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Store bought idiyappam flour / kozhukattai flour - 1/2 cup
  • Roasted gram flour / Pottukadalai maavu - 1 tbsp
  • Soft butter - 2 tsp (at room temperature)
  • Red chilli powder - 1/2 tsp
  • Hing/ asafetida - 1/4 tsp
  • Powdered coconut - 1/2 tsp (optional)
  • Cumin seeds or black sesame seeds - 1/2 tsp
  • Salt - as needed
  • Cooking oil - to deep fry
  1. Heat a kadai and dry roast the rice flour in medium flame for few minutes.
  2. Remove the flour as soon as it starts to fume slightly.
  3. Cool down the flour, Sieve and take rice flour, roasted gram flour. Add other ingredients except cooking oil and water.
  4. Mix well to spread the butter evenly. Add water gradually and make a soft, smooth, non-sticky dough.
  5. Roll seedai and spread in a cotton cloth, rest for 5 minutes and deep fry in oil.
  6. Fry in batches by tossing them till bubbles cease. Remove and drain in a tissue.
  7. Cool down and store in a box. Enjoy for a week !
  • Heat a kadai and dry roast the idiyappam / kozhukattai flour for few minutes in medium flame without burning. Remove as soon as the flour starts to fume. Switch off the flame and draw a line to check it. Cool down. 

  • Sieve the rice flour and roasted gram flour to a avoid bursting( most important step).  Add chilli powder, salt, hing and powdered coconut. Add soft butter at room temperature. Mix it well to spread the butter evenly.

  • Add water gradually and make a smooth, non-sticky , soft dough. Roll seedai and spread in a cotton cloth. I got around 100 seedai. Make 2 rod shapes for baby Krishna. Let it dry for 5 minutes.
  • Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is right. Fry a batch of seedai in medium flame. Do not disturb or stir the seedai as soon as you drop them. Leave for a minute and then toss the seedai gently. (If you are a beginner and afraid of seedai bursting in oil, try this tip. Heat oil in a small tadka kadai. Drop one or two seedai and check it it burst or disperse in oil, If not, you can proceed for frying in big batches).

  • This seedai takes more time to cook. So cook it patiently in medium flame by tossing it in between. Remove the seedai after the bubbles cease. Do not burn them.

  • Remove in a tissue paper and drain the oil. Seedai becomes slightly darker in color as it cools down. It becomes more crunchy the next day. Store in an air tight box once the seedai cools down completely. It stays good for a week. Enjoy !


  • Adjust the quantity of red chilli powder as per your taste.
  • Do not forget to sieve the flour to avoid bursting.
  • Dry roast the rice flour for best seedai. Do not skip it.
Try this easy, yummy, Kara seedai recipe and share your feedback with me.

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August 6, 2019

Varalakshmi Vratham Recipes – Varamahalakshmi Festival Recipes

varalakshmi vratham recipes
 In this post, you can find the list of naivedyam / prasadam recipes of Tamil nadu, Andhra pradesh and Karnataka for Varalakshmi pooja. Varalakshmi Vratham/Varamahalakshmi festival (Varalakshmi poojai in Tamil) is the most auspicious festival celebrated by married woman (Hindu) to commemorate Goddess Mahalakshmi. "Vara" means "boon" and Goddess Lakshmi grants all boons to those who performs pooja with utmost devotion on this day. People of South Indian states like Tamil nadu, Andhra and Karnataka and North Indian states like Maharashtra and Orissa celebrate this festival in a grand manner. This festival falls on the second Friday of August/ Sravana masam (Avani in Tamil). In 2020, its on July 31st, Friday. Goddess Lakshmi loves special dishes prepared with milk, jaggery, rice, coconut, dal and ghee. So people offer 3, 5, 7 or 9 dishes for Varalakshmi pooja naivedyam / prasadam with these ingredients as major ones. Sweet pongal, Payasam, tamarind rice, lemon rice, curd rice, kesari, vada, panakam, sundal, kozhukattai are the major neivedyam recipes prepared in Tamil nadu. Apart from this, people also offer white rice (cooked raw rice), cooked dal (paruppu) and little ghee for Mahanaivedyam. Some people also make raw rice idli. In Andhra, people offer boorelu, bellam paramannam, pulihora, garelu, chakkara pongali, panakam, pappu unta, daddojanam, perugu vada and sundal. In Karnataka Chitranna, bele holige, vada, kosambari, shavige payasa, panaka, sihi pongal, chakli, kodubele are offered to Goddess. In all these states people make similar naivedyam recipes but the preparation method and ingredients are slightly different. I have listed all the possible Varalakshmi festival special dishes for each state. Hope you will find this list useful to choose and prepare naivedyam.

Wish you all a very happy Varalakshmi pooja. May the Goddess bless us with all the goodness of life !

Before going to the recipes list, check out my detailed post on Varalakshmi vratham pooja procedure / puja vidhanam with slokhas. 


varalakshmi pooja recipes

  • Cooked rice / Raw rice ( rice & water ratio is 1:2.5)


varamahalakshmi recipes


varalakshmi vratham recipes

Check out other recipes below

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July 3, 2019

Carrot Kheer In Pressure Cooker - Carrot Payasam Recipe – Gajar Kheer

carrot payasam
Carrot kheer is our family favorite Indian dessert recipe. We call it as carrot payasam in Tamil. Sendhil likes to eat carrots either raw or in the form of halwa, kheer more than kootu, poriyal. So I try to make this Indian style dessert at least once in a month for my Thursday Guru pooja or Friday Lakshmi pooja neivedyam. Usually I make carrot kheer by grating the carrot, saute in ghee and cook in milk. Mostly I make it in a kadai and its time consuming too. Recently I came across this carrot kheer recipe in a pressure cooker in a YouTube video and tried it for Thursday Guru pooja prasad. It came out very well and finger licking good. We loved it. Its easy and quick to prepare too. All you need is just to pressure cook sliced carrots, grind to a puree. Add sugar, milk and cardamom powder. Boil for few minutes and serve. The entire work gets over under 15 minutes. I made this kheer in a simple way without using condensed milk. For variations, you can use condensed milk in place of sugar. It tastes more rich and creamy. This carrot kheer is a crowd pleaser and party friendly recipe. It can be served both warm and cold. I am sure everyone will love it. Friends, do try this easy carrot kheer recipe in a pressure cooker and share your feedback with me. Please check the video below.

Check out my carrot kheer recipe in another method.

carrot kheer

Carrot kheer recipe - Gajar ka kheer recipe

Carrot kheer recipe - Gajar ka kheer recipe

Carrot kheer recipe in a pressure cooker

Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes

1 cup - 250ml
  • Carrot / Gajar - 3
  • Boiled milk - 1/2 liter
  • Sugar - 1/2 to 3/4 cup
  • Cardamom powder - 1/2 tsp
  • Cashew nuts - 5 + 5 for roasting
  • Badam/ almonds – 5
  • Ghee – 1 tbsp
  • Water - if required
  • Saffron threads - to garnish
  1. Wash and peel the carrot. Cut into roundels.
  2. Pressure cook the carrot adding water, cashews and almonds in low flame for one whistle.
  3. Grind the carrot and nuts to smooth paste. Add to cooker.
  4. Add milk, sugar and cardamom powder. Boil for few minutes.
  5. Garnish with saffron threads. Roast chopped cashews in ghee and add to carrot kheer.
  6. Serve warm or hot. Enjoy !
  • Wash and peel the carrot. Trim the top and bottom part. Cut into roundels.
  • carrot  kheer in pressure cooker
  • Take the chopped carrot in a pressure cooker. Add 1 cup of water, 5 cashewnuts and 5 almonds. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released.
  • carrot  kheer in pressure cooker
  • Grind to a smooth batter after carrot cools down. Take the pureed carrot in the pressure cooker or a kadai. Add 1.5 to 2 cups of milk, required sugar and cardamom powder. Mix well and boil till sugar dissolves completely.
  • carrot  kheer in pressure cooker
  • In the mean time, heat a small kadai. Roast chopped cashewnuts till golden brown. Add to the carrot kheer and switch off the flame. Garnish with saffron threads. You can serve it warm or chilled by refrigerating it for few hours.
  • carrot  kheer in pressure cooker  carrot kheer in pressure cooker

      • Enjoy this yummy carrot kheer. Its a crowd pleaser. You can make it for parties or get together. It stays good for 2 days in refrigerator. So you can make it in advance and serve chilled. Tastes creamy and delicious.


      • You can adjust the quantity of sugar as per your taste.
      • Quantity of milk can also be reduced or increased based on the thickness you need. I made it slightly watery.
      • This kheer thickens as it cools down. So you can add more water or boiled milk and bring to serving consistency.

      Try this easy, yummy carrot kheer and enjoy !
      carrot  kheer in pressure cooker

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      April 12, 2019

      Tamil New Year Recipes / Tamil Varusha Pirappu Recipes

      Tamil new year recipes

      Here is a list of Tamil new year recipes/ Tamil puthandu special recipes/ Varusha pirappu recipes for pooja and lunch menu. On varusha pirappu day we offer mango pachadi, arisi paruppu payasam, neer mor and panakam to God. Apart from this, we make no onion no garlic lunch menu by making sambar, thayir pachadi with gooseberry or carrot or lady's finger, kootu or poriyal, urad dal vada with pepper. This menu is more like amavasya food / no moon day lunch. Some people also make 5 rice varieties like lemon rice, tamarind rice, coconut rice, sweet pongal and curd rice instead of making full meals. But usually I make Lady’s finger sambar, Gooseberry or carrot thayir pachadi, raw mango pachadi, raw banana poriyal or broad beans poriyal, rice and moong dal payasam , urad dal vada. I have given the links for all these recipes below. I have also shared the links for other options. Do check it out and try the menu according to your convenience and family practice.

      Also check out my post on How to celebrate Tamil New Year at home  !

      Tamil new year lunch menu

      Tamil New Year Recipes Links



        Variety Rice Recipes + Vada + Payasam

        Check out my Full meals lunch menu post to view the order of arranging the dishes in banana leaf.


          (Skip onions and make it for festival day to offer God)





          Check out my 18 Payasam Varieties for full collection.

          OTHER SWEETS


          • Rava Kesari Recipe

          • Kesaribath - Karnataka style

          • Milk kesari/Paal kesari recipe

          • Semiya/Vermicelli kesari

          • Microwave rava kesari

          • 12 Kesari varieties


          • Tamil nadu lunch menu 1

          • Tamil nadu lunch menu 2

          • No Onion No Garlic Lunch Menu

          • All the above recipe links are for variations. You can try any based on the availability of ingredients. Its not a hard and fast rule to make a full meals and offer GOD. Some people celebrate Tamil new year just by offering a payasam & vada. If you are a bachelor and wish to do the pooja, you can simply soak Poha/Aval in milk adding sugar &amp cardamom and offer to God. GOD will accept everything and anything if done whole heartedly. The celebration procedure I have shared here is based on my family practice. It may vary as per your tradition and custom. So beginners, please consult the elders of your family and do the pooja.

            Wish you all a very happy and prosperous Tamil New Year !!
            அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல் வாழ்த்துக்கள் !!!
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          December 22, 2018

          Thiruvathirai Kali With Rice Flour – Thiruvathirai Recipes

          Thiruvathirai kali with store bought rice four is a simplified version of the authentic rice kali recipe. Traditionally thiruvathirai kali is prepared by roasting raw rice and moong dal to golden brown, ground to coarse rava like texture and pressure cooked in jaggery syrup. Today I tried thiruvathirai kali recipe with roasted moong dal powder and store bought rice flour (Idiyappam flour). As Thiruvadhirai festival is around the corner, this recipe must be useful for people who is looking for a short cut version. I prepared it for Thursday Guru pooja neivedyam. Though its taste is not like the traditional kali, it came out surprisingly good. The smell of roasted moong dal powder is the highlight for this kali. This version helps to reduce the preparation time. Friends, do try this easy thiruvathirai kali recipe with rice flour and share your feedback with me.

          Check out my traditional thiruvathirai kali, kootu and adai recipes. 

          Thiruvathirai kali with rice flour

          Thiruvathirai kali with rice flour

          Thiruvathirai kali with rice flour. 

          Cuisine: Tamil nadu
          Category: Thiruvathirai recipes
          Serves: Serves 3
          Prep time: 10 Minutes
          Cook time: 20 Minutes
          Total time: 30 Minutes

          1 cup = 240ml
          • Rice flour / Idiyappam flour - 1 cup
          • Yellow moong dal - 2 tbsp
          • Grated jaggery - 1.25 to 1.5 cups
          • Water - 2 cups
          • Cardamom powder - 1/2 tsp
          • Grated coconut - 1/4 cup
          • Ghee - 2 tbsp
          • Cashew nuts - 5
          1. Dry roast moong dal till golden. Powder like rava.
          2. Melt jaggery adding 1 cup of water and strain it.
          3. Take jaggery syrup and water to 2 cups.
          4. Add coconut, cardamom powder. Bring to a boil.
          5. Switch off the flame. Add powdered moong dal and rice flour.
          6. Mix without lumps. Keep in low flame and stir it well. Cover cook.
          7. It will become a thick dough leaving the sides of pan.
          8. Lastly add ghee roasted cashew nuts. Mix well and serve.
          • Take the moong dal and dry roast in a hot kadai. Roast in medium flame till golden brown with a nice aroma. Grind to rava (semolina) like consistency. Set aside.

          • In a pan, take jaggery and add 1 cup of water. Heat and melt the jaggery. Strain the syrup in another bowl and measure the quantity. Add more water and make it to 2 cups in total.

          • In a thick bottomed kadai or pressure cooker base, take the jaggery syrup. Add cardamom powder and grated coconut. Mix well and bring to a boil.

          • Switch off the flame. Add roasted moong dal powder and rice flour. Mix without lumps. Now switch on the flame and keep it low.

          • Mix well to make a thick dough. Keep the flame completely low and cover cook for sometime. The mixture will leave the sides of pan.

          • Roast cashews in ghee and add to the kali. Mix well and serve warm.

          • Enjoy !


          • You can use idiyappam flour or rice flour used for making snacks.
          • Adjust the quantity of jaggery as per your taste. Add 1:1 ratio of rice flour and jaggery for mild sweetness.
          • Addition of moong dal is a must here. It gives the flavor for this kali.
          • Do not skip coconut and cardamom too.

          Try this easy thiruvathirai kali with rice flour. Offer God and Enjoy !

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