TAMIL NEW YEAR LUNCH MENU RECIPES(VARUSHA PIRAPPU MENU)

Tamil Varusha pirappu /Tamil puthandu / Varuda pirappu is celebrated on the first day of Tamil month chithirai. Every year it falls on April 14th. Its a most important festival for Tamil people. 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 have shared that recipe in a separate post. I have shared how to prepare this Tamil new year special lunch menu under one hour at the the end of this post. Instead of making full meals, you can make Tamil new year thaligai with 5 rice varieties like lemon rice, tamarind rice, coconut rice, curd rice and sweet pongal. 

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 have posted sambar recipe separately as I want to have it as a dedicated post in my food book. Please check the link for sambar recipe below. 

Here, 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 / Tamil puthandu. 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: 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. 

Vendakkai sambar  Paruppu for rice Mango pachadi Carrot thayir pachadi ( recipe shared below) Raw banana poriyal (recipe shared below) Veppam poo rasam Rice payasam Pepper vada using mixie Instant mango pickle Panakam & Neer mor OTHER OPTIONS (Avoid onions) Arachuvitta sambar – Brahmin’s style Radish sambar Mixed vegetable kootu OR Avial Mixed vegetable poriyal Gooseberry curd pachadi Moong dal payasam or Thengai payasam OTHER LUNCH MENUS Tamilnadu lunch menu 1 Tamilnadu lunch menu 2 5 rice varieties

Instead of making full meals, you can also make 5 rice varieties like lemon rice, sesame seeds rice or tamarind rice, curd rice, sweet pongal, coconut rice. Please watch the video below on how to cook these rice varieties easily. 

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 or rice washed water ( Kazhani thanni) 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 you 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 you 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 your need. Sometimes I add red chilli powder + sambar powder half and half.

CARROT RAITA/THAYIR PACHADI

Prep time – 5 mins | Cook time-2 mins | Total time – 7 mins Ingredients Carrot – 1 no Curd – 1/2 cup Salt – as required Green chilli – 1 no (finely chopped) To temper Cooking oil – 1 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Curry leaves – few 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!

HOW TO MAKE TAMIL NEW YEAR LUNCH MENU 

• Wash and soak urad dal for vada and keep in refrigerator till you grind. It takes nearly 30 minutes to 1 hour for soaking. Wash and soak big gooseberry sized tamarind for sambar, small gooseberry size tamarind for rasam. Dry roast moong dal till golden and raw rice till puffy. This is for payasam. Set aside. Grate or slice one full coconut. You can use it for making pachadi, kootu and poriyal. 
• Take 2 pressure cookers ( 3 litre cooker is better). In first cooker bottom, add washed toor dal for sambar, turmeric powder, a drop of oil and required water. (If you are using broad beans, cluster beans for sambar, add to dal. I used lady's finger. So I made sambar in a different way).
• Take a small box with lid. Add moong dal, turmeric powder, hing, a drop of oil and water for paruppu. Keep it inside the pressure cooker. 
• Take another small box with lid. Wash and peel raw mango. Chop into big pieces and add to the box. Add chopped green chillies, little salt and water. Do not add more water. Keep in inside the first cooker. 
• Take a round plate suitable for first cooker. Spread chopped raw banana, moong dal, sambar powder, salt, turmeric powder and a pinch of tamarind. Sprinkle little water and place the plate covering the first cooker. Close the cooker lid.  
• In the second cooker bottom, add washed rice, required water. Take a small round box, add dry roasted moong dal and rice for arisi paruppu payasam. Add required water and keep in inside the rice. If you want to make kootu, add the chopped vegetable, moong dal, salt and water in another small box and keep that inside the cooker. Close the cooker with the lid. 
• Pressure cook both the cookers in low flame for one whistle. (i.e Keep the flame high till steam comes out. Put the weight valve and then lower the flame completely. Cook for one whistle in low flame. It takes nearly 10 to 12 minutes based on the cooker make.) Switch off the flame. Let the steam release naturally. 
• In the mean time, heat oil in a kadai. Temper mustard seeds, methi seeds, red chilli, curry leaves. Add chopped lady's finger till golden brown. Add chopped tomato and saute till mushy. Add tamarind extract from big gooseberry size. Add sambar powder, salt and hing. Boil till raw smell goes off and lady's finger cooks soft. 
• Grind chopped gooseberry, grated coconut, green chilli, salt and hing adding required water.  Add to curd and set aside. Do the tempering at the end. Pachadi is ready. ( I made carrot pachadi. For this grate carrot, finely chop one green chilli. Add to curd and temper with mustard seeds, urad dal and curry leaves.)
• Grind coconut + rice flour for kootu and mango pachadi. Set aside. 
• Now both the cookers will be ready to open. Open the dal cooker first. Remove the plate and boxes kept inside. Mash the dal and add to sambar kadai. Boil and garnish with coriander leaves. Sambar is ready. 
• Open the paruppu/ moong dal box and mash well. Add tempering in ghee. Mix well and set aside. Paruppu is ready.
• Open the mango pachadi box. Heat oil in a kadai. Temper mustard seeds, urad dal, curry leaves. Add cooked mango pieces. Add jaggery and ground coconut paste. Mix well and boil till thick. Mango pachadi is ready. 
• Take the poriyal plate and drain excess water if any. Heat oil in a kadai, temper and add cooked raw banana mixture. Mix gently and add grated coconut. Mix and switch off the flame. Transfer to a bowl. Poriyal is also ready. 
• Now open the second cooker with cooked rice. Remove the payasam box and kootu box.
• Add ground coconut paste to the kootu box. Temper mustard seeds, urad dal, curry leaves in coconut oil. Add the kootu mixture. Boil for few minutes. Transfer to a bowl. Kootu is done. 
• Lastly open the payasam box. Mash the rice+dal. Take in a wide bowl. Add required water, powdered jaggery or jaggery syrup after removing impurities. Add crushed cardamom. Boil till raw smell of jaggery goes off . Roast cashews, cloves and a pinch of mace powder in ghee. Add to payasam. Lastly add boiled milk or coconut milk in room temperature. Boil in very low flame just for 30 seconds and switch off the flame else it may curdle. Payasam is ready now.
• Now take the soaked urad dal and grind to smooth paste adding green chilli, hing,  pepper and cumin seeds. Add water carefully. Make thick paste and transfer to a bowl. Beat the batter with your hanads for few minutes till fulffy. Add finely chopped curry leaves and salt.
• Mix well and deep fry vada in hot oil. Remove and fry the papad / appalam, more milagai. 
• If you want to make raw mango pickle, chop finely. Add salt, red chilli powder,  a pinch of roasted methi seeds powder, hing and mix well. Temper with mustard seeds with sesame oil. Mix well and serve. 
• Lastly make neer more and panakam. For this, take curd. Add water and salt to make buttermilk. Add crushed ginger + green chilli to the butter milk and finely chopped coriander leaves. Temper mustard seeds, curry leaves and hing. Add to buttermilk. Neer more is ready. 
• To make panakam, take one cup of water, add grated jaggery, lemon juice, a pinch of salt, crushed cardamom, cloves and mix well. Panakam is ready. 
• Rice, paruppu, 2 pachadi, poriyal, kootu (optional), payasam, vada , pickle, neer more and panakam are ready to serve for neivedyam. 
• This is how I make Tamil new year lunch menu every year under one hour. You too try this way and finish your work quickly. 

Make this yummy platter on Tamil New year day, Offer to God, Get his blessings and enjoy !

Wish you all a very happy Tamil new year / Tamil puthandu Vaazhthukkal !!

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AAMRAS RECIPE-MANGO RECIPES

To start with mango recipes, i chose this simple and easiest North indian dessert recipe,Aamras.Aam – Mango,Ras – juice/Pulp.As its name indicates,its just the pulp of ripe mangoes sweetened with sugar or jaggery flavoured with cardamom or saffron/Kesar or dry ginger powder.After i went through some websites,i came to know that this recipe is very popular in Gujarat,Maharashtra and Rajasthan & made during festivals.Each recipe has its own mild variations.But in general,i read they all have this aamras with poori/puri.First i felt it to be an unusual combo but after i tried, i realised its taste and loved it.It was tasting like jam with poori or roti.Kids would love this combo.Basically i love the combination of sweet & spice.So i had poori with aamras & pickle .I just dipped a piece of poori in aamras and mango thokku and enjoyed it.The combination of sweet and spicy taste made me eat 3-4 pooris.Do try this way.U may love it like me .Over to the recipe..

Aamras recipe

Aamras recipe with poori - Yummy,easy north indian dessert recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 3 Minutes

Total time: 8 Minutes

INGREDIENTS

Ripe mangoes - 2 nos ( use alphonso mango for best taste) Sugar or jaggery - as needed ( i used 2.5 tbsp of sugar) Cardamom - 2 nos OR Dry ginger powder - 2 pinches OR Saffron - few threads Water or milk – little (to grind)

METHOD

Wash and peel the mangoes,Cut into pieces.Take them in a mixie jar.Add sugar or jaggery based on the sweetness of mango. Add cardamom powder or dry ginger powder or saffron threads while grinding.( Cardamom is used in Maharashtra,Saffron threads are used in Rajasthan and  dry ginger powder in Gujarat – thanks for these info Spice up the curry) . Add  little milk or water while grinding. I used 3-4 tbsp of milk. Remove and serve with poori/puri. NOTE While adding milk,take care u add less because aamras should be thick in consistency.Also adding more milk makes it a milk shake. Add sugar or jaggery based on the sweetness of mangoes.Sometimes sugar may not be necessary too. Add  any one of the flavouring agent based on ur liking.But do not add everything.It will change the taste.

                  After having a spoon,tempted and taking another spoon;)

Enjoy aamras eating as it is or dipping in poori. Yumm !!

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ROSE MILK RECIPE-SUMMER DRINKS RECIPES

Rose milk is the easiest summer drink recipe which can be made in few minutes if u have cold milk in hand.When i was a kid, i loved rose milk kuchi ice(popsicle) more than this drink.I used to buy in Tirunelveli whenever i go for summer vacation.Soon i’ll post that version here.U can find Rose Milk in almost all the juice shops in Tamil nadu.Last week i went to Nellai and i happened to see rose milk served in a road side juice shop in a plastic cup.Immediately,i was tempted to try at home beacuse this is my family favourite.My MIL loves it a lot.She usually have this drink during summer in the evening instead of coffee/tea.Nowadays i make this for all my guests too.Sendhil usually says Rose milk tastes great only when sugar is on higher side.So i add little more.When served chilled,it tastes great.I wanted to make home made rose syrup but i din’t have proper ingredients in hand.So i went with bakers rose milk mix.Recently my friend Shalini shared rose milk shake recipe with rooh afza.I’ll try & share here soon.

Rose milk recipe

Rose milk recipe for summer – Easiest drink with a great flavour of rose! 

Cuisine: Indian

Category: Drinks

Serves: Serves 4

Prep time: 180 Minutes

Cook time: 10 Minutes

Total time: 190 Minutes

INGREDIENTS

Milk – 2.5 cups Rose milk essence - few drops Sugar – 4-6 tsp  ( add 4 tsp for mild sweet) Ice cubes - optional

METHOD

Boil milk,add sugar ,mix well and set aside to cool.Refrigerate or freeze it for an hour for quicker cooling. After it comes to room temperature,add few drops of rose essence mix as per the flavour & color u require.Mix well. Filter it to remove the skin of the milk (paal aadai) and refrigerate again for 1- 2 hours to serve chilled or add ice cubes and serve immediately.

Note

Adjust the quantity of rose essence & sugar as per ur taste.I usually add more sugar & more essence as i love dark color. Tastes best only when serve chilled. Always filter the rose milk otherwise u may get paalaadai  while drinking which many people won’t like..

Serve chilled with or without ice cubes as u wish ! Enjoy !

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CURRY LEAVES THUVAIYAL|KARUVEPPILAI THOGAYAL RECIPE

As I mention in all my thogayal posts, my MIL is an expert in making thuvaiyal recipes. Thogayal is nothing but deeply spiced, tangy chutney for rice. My MIL used to make thogayal with almost all the greens and vegetables. Check this link for our varieties of thogayal recipes. All are very easy to make and tastes delicious. I am very much thankful to her for teaching me these yummy varieties. We usually mix this chutney with plain rice topped with gingely oil. It also goes well with curd rice. Sendhil loves thogayals like anything. Mostly I pack 3 varieties of thogayal rice for his lunch box along with papad & buttermilk. He can happily have it for all the seven days too. My MIL usually says, for any thuvaiyal to be tasty, the secret lies in the quantity of red chillies & tamarind. Both should be balanced else thogayal may become either tangy or spicy sometimes bitter too. Usually urad dal is added for yield. It is completely optional. Do try this healthy karuveppilai thogayal recipe and let me know your feedback. Ok, let me move on to the recipe..

Check out my curry leaves gravy and curry leaves podi with the health benefits of curry leaves if interested !

Curry leaves thuvaiyal/Karuveppilai thogayal

Curry leaves thogayal recipe to mix with plain rice - simple n yummy dish !

Cuisine: Indian

Category: Thogayals

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

To roast Cooking oil - 1 tbsp Red chillies - 2 - 4 nos ( 2 if big and spicy chilli) Urad dal - 1 tbsp Curry leaves - 1 cup Tamarind – Small gooseberry size Jaggery – a small piece Salt & water - as needed

METHOD

In a kadai,heat oil and roast the urad dal & red chillies.When dal turns golden brown, remove and set aside OR add curry leaves, simmer the flame completely and saute well till leaves shrink. Add tamarind, give a toss and switch off the flame. Grind it to a smooth paste adding jaggery &required water. Add less water while grinding to get a thick paste.( sometimes I use mixie and sometimes with ammi kal / grinding stone based on powercut ) The main picture is the one ground using ammikal. Enjoy with plain rice or curd rice !!

Note

Roasting curry leaves is a must otherwise it gives a raw smell. Adjust the quantity of chillies based on the spice level you need. Consistency of thogayal varies for grinding in mixie or ammi kal. U can make a very thick paste if you use ammi kal.

Mix with plain rice topped with sesame oil and enjoy with vadagam !!

Other curry leaves recipes

• Curry leaves gravy/Karuveppilai kuzhambu
• Curry leaves powder/Karuveppilai podi

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NEERAGARAM | PAZHAYA SADAM RECIPE - SUMMER RECIPES

நீராகாரம், பழைய சாதம்

When I was thinking to post a traditional, healthy and easy coolant recipe for summer, pazhayathu aka pazhaya sadam with neeragarm recipe striked my mind. All you need is just a cup of leftover rice to make this healthy dish. I am a big fan of this recipe. My MIL makes it super tasty and flavourful adding curry leaves, small onions, more milagai, pickle and vathakuzhambu. This combination made me taste this.

Before marriage, my mom had tried several times to make me eat but I never touched it and scolded my mom like anything. But after knowing its health benefits & taste, now I feel very bad about my behaviour towards my mom. 

My mom used to tell me when she was pregnant, she used to drink a big sombu full of neeragam for breakfast and told this is the best coolant to supress body heat compared to buttermilk and tender coconut. Yes, I do agree.

As soon as you drink this, you feel your tummy chilled and it keeps you cool the whole day. Usually farmers and ladies who work in fields used to have this for breakfast to keep them active and energetic to work under the sun. I heard neeragaram has vitamin b12 which is not found in fruits and vegetables.

So lets make use of this simple and effective body coolant for this summer. Do try it friends..

Neeragaram with pazhaya sadam recipe

Pazhaya sadam & Neeragaram recipe for summer !

Cuisine: Indian

Category: Breakfast

Serves: 1

Prep time: 8 HOURS

Cook time: 10 Minutes

Total time: 8 hours 10 minutes

INGREDIENTS

Leftover rice - 1 cup Water - as needed Curd or thick buttermilk- 1/2 cup Salt - as required Small onions - few Mor milagai - to taste Green chillies - 1 no Curry leaves - few Pickle or vathakuzhambu - to taste Raw mango pieces - to taste (optional)

HOW TO MAKE PAZHAYA SADAM RECIPE - METHOD

Take the leftover rice in a bowl or mudpot. I kept in the cooker itself. Add sufficient water to immerse the rice. Add few pinched curry leaves (optional). Mix well, crush the rice and keep it closed over night. The next morning, before breakfast, take the cooker, add the required curd or thick buttermilk, salt and mix it well. Strain the water and drink separately. Enjoy the rice with mor milagai or green chillies and small onions. My MIL mixes pickle, raw mango pieces and left over sambar or vathakuzhambu. It enhances the taste very well.

Note

During summer season, we add raw mango pieces while eating the rice. It gives a nice tangy taste. Adding curry leaves and little curd gives a nice flavour. But add little curd. Too much curd spoils the rice. Don't forget to add salt.

Tastes yummy with small onions and chillies !

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WATERMELON JUICE RECIPE|SUMMER DRINKS

Watermelon juice is an effective thirst quencher and coolant to beat the summer heat with amazing health benefits.Though i know this very well,I have never bought this fruit as i had an aversion from my childhood.But now,being a food blogger,i love to try and taste recipes with all vegetables or fruits.So this year i bought watermelon for the first time and prepared this juice.Its basically a low calorie drink but its filling and keeps us energetic & active for hours.Its always good to eat a fruit as it is instead of making juice adding sugar and other sweeteners.We too like that way.But for blogging purpose,i made this simple juice recipe .Soon i’ll post an easy salad for summer with watermelon.

Watermelon juice recipe

Watermelon juice recipe to beat the summer heat !

Cuisine: Indian

Category: Juices

Serves: 2-3 cups

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Watermelon - 1/2 no (medium size) Ice cubes – as needed Sugar or honey - as needed (optional) Pepper powder or chat masala pwd – a pinch

METHOD

Cut the watermelon into slices and remove the seeds.Cut into small cubes and grind it along with sugar or honey if desired.I din’t use sugar as my watermelon itself was very sweet.Add a pinch of chat masala or pepper powder if u wish.Strain the juice and enjoy adding ice cubes!! Enjoy !

Note

Its always better to have this fruit as it is.Some kids don’t like to eat.So u can make this juice and try.. Consume the juice immediately after u grind. Addition of chat masala or pepper powder is completely optional. I have seen some recipes adding mint leaves,lemon juice and ginger along with watermelon.Do try for variation if u like that flavor.

Serve chilled and fresh ! Enjoy !!

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RAGI IDLI,DOSA RECIPE- FINGER MILLET IDLI RECIPE - RAGI RECIPES

(updated with stepwise pictures)

Ragi idli, dosa recipe (finger millet idli recipe) using fermentation method was in my try list for long time. When I came across this ragi idli batter recipe with rice in Kamala's corner, I bookmarked it and tried immediately.

Actually I wanted to make ragi idli without rice but as i tried for the first time, I tried the recipe as it is. Ragi@Kezhvaragu(in Tamil) has lots of health benefits. I usually make Instant Ragi dosa. But this recipe is surely a welcome change as I can make soft idlis & crispy dosas as well. Its a healthy breakfast/Dinner recipe for diabetic & people who look for weight loss. You can also use idli rava instead of idli rice. Do try this soft ragi idli recipe. U'll love it for sure.

Ragi idli, dosa recipe

Ragi idli, dosa recipe using fermentation method - Healthy south Indian breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Ragi flour - 2 cups Idli rice - 1 cup Urad dal - 1/2 cup Methi seeds -2 tsp Salt & water - as needed

HOW TO MAKE RAGI IDLI - METHOD

Wash and soak the rice,dal & methi seeds together for two hours. Add the required water and grind everything all together adding required salt & water. Lastly add the ragi flour , grind for few minutes.Remove and ferment overnight or 10 hours. The next day, batter would be doubled and sometimes overflown too. Stir well and make idlies. Steam in idli mould for 10-12 minutes till the inserted spoon comes out clean. U can make dosas by diluting the batter slightly.Make crispy or soft dosas as per ur need. Enjoy with chutney ,sambar ! Enjoy !

Note

For variations, you can use whole ragi grains instead of flour. If you want to try without rice, use 3: 1 ratio of ragi flour and urad dal. Add 2 tbsp of poha for softness. While making dosas, you can temper and saute onions, green chillies, ginger & curry leaves as it makes the dosa flavourful.

Enjoy with your favourite chutney, sambar !

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MUSK MELON JUICE RECIPE|KIRNI PAZHAM JUICE-SUMMER DRINKS

 

Musk melon also known as Cantaloupe/Honey dew/Mash melon in English, Kirni pazham/ muzham pazham in Tamil, Kekkarikke Hannu in Kannada and Kharbooja in Telugu and Hindi. It is low in calories and a best summer drink.
Last year I posted musk melon @ Cantaloupe juice recipe from my Mil’s hands.This year, I tried on my own. Here in Bangalore,we get orange colored musk melon. I love that color a lot. As summer is almost in peak, we really feel like having a fresh fruit or juice/ice creams in the noon. So I am trying   lot of juice recipes and planning to share them in my space.

To start with, musk melon is one of the best coolants for summer and a great thirst quencher too. Its health benefits are innumerable. The biggest advantage is that it is low in calories, low in saturated Fat and very low in Cholesterol. It is also a good source of Dietary Fiber, Niacin, Vitamin B6 and Folate and a very good source of Vitamin A, Vitamin C and Potassium. It is good for asthma, diabetes, arthritis, High BP, heart disease and heat strokes. But the only bad thing is that a large portion of the calories in this food come from sugars. So its better to add less sugar while you make the juice to cut down calories. If you feel the sweetness of muzham pazham is sufficient enough, you can completely skip adding sugar OR replace with jaggery / honey. Do try this yummy & healthy summer drink recipe. U’ll feel refreshing ..

Musk melon juice recipe

Musk melon/Cantaloupe/Kirni pazham juice recipe - Summer special drinks

Cuisine: Indian

Category: Drinks

Serves: 4 cups

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Musk melon - 1 no (medium) Sugar or jaggery or honey - 1 tbsp (optional) Lemon juice - few drops (optional) Water- as needed Ice cubes - optional

METHOD

Wash and cut the musk melon into two halves. Scoop the seeds out. Remove the pulp using a ladle. Take them in  a mixie jar, add sugar/ jaggery/ honey and lemon juice(if using, optional). Beat well. Check the consistency and add little water if needed. Serve in  a glass adding ice cubes. Enjoy !

Note

For variations replace water by boiled and cooled milk to make a milkshake. But add more sugar or palm jaggery. Tastes rich. If you add milk, do not add lemon juice. Use cardamom powder if needed.

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