Veppampoo pachadi

Thamizh   new year whcih falls  on 13 th  or 14 th  April  every year .This  year  it falls on 14 th April , 2018.We  used  to Clean the house ,  draw the kolam before  the  swamy / Pooja  room  and also   in the  main  door step with  kavi  . Also we  tuck the  maavilai and thoranam.

In the early morning  before  all the members  in the wake up, the   elder  lady of the family gets up and   lit the kuthuvilakku and  place the Vishukkani before  the  Mirror  with Rice, dal, kal uppu,  money , jewels,  fruits, vegetables,, Flowers  , Panchangam...vethalai, paakku,.., coconut .. .......

When the members  got up in the early morning  closing their  eyes  and open their  eyes   before  the Vishukkani, praying for  future .After taking  bath , do the alakarams to the   swamies   and  do the poojas, then after deeparadhanai, neivedhyam , will read the  varusha  palans  for  the  forthcoming year. 

Menus   for  the  newyear : We  prepare--

 (1)  Payasam- any  type--- thenga + arisi  arachu vitta  payasam 

 (2) Thayir  pachadi - coconut+ green chillies  grinded/ carrot  grated/ cucumber grated / ....

 (3) Mango  sweet pachadi

( 4)  Veppampoo pachadi  -   in Tanjore district  we use  fresh  veppampoo to prepare pachadi, other places   , in mango sweet pachadi they add  veppampoo fresh or  roasted  dry  veppampoo

(5)  Vaazhaikai  curry  ( Varusha pirappu , tharpanam seivadhaal  

( 6) One more curry  - beans  , avaraikai ,  any   fresh   vegetable- thegai pottu / roast 

 ( 7) koottu   -  any koottu ( with grinded   coconut+ green chiilies/ red chillies. jeeragam 

(8) Sambar / arachchuvitta sambar - pitlai 

(9) Mor kuzhambu  

(10)Tomato rasam 

(11)  Vadai - paruppu vadai/ urad dal vadai

( 12) vadai paruppu - with carrot added

(13) Paruppu boli 

(14) Appalam 

 (15) Paanagam 

(16) Neer mor 

(17) Thayir - mor

( 18) pickle.
(19) Kalathu paruppu
(20)Nei

In this  post  I am adding  the recipe for Veppapoo pachadi 

which we    prepare  using  fresh veppampoo 

Ingredients :

 Fresh veppampoo   -  2  cups

 Jaggery  - 1 cup

 Tamarind - 1 gooseberry ( soaked and   extract the juice )

Salt - a pinch 

Temper: 

 Oil - 2 tsp

 Mustard seeds - 1/2 tsp

 Redchillies- 2 crushed

 Method :

           In  a kadai  add the veppampoo  dry roast well   dark , but not  to burnt , carefully we have to roast , after  cooled , powder it in amixie  and sieve  it  and keep aside. In the same  kadai  add oil and temper with mustard seeds, red chillies , add the tamarind juice add  a  pinch of salt, allow to  cook till the raw smell goes, then add the jaggery powder and  cook well to the  thick consistancy ( or add a  little  rice  flour  and make  thick -- i didnt add , if we use   little thick  tamarind extract , no need to  add the rice flour ) , switch off  , remove from fire , then add the  veppampoo powder and mix  well. This  contains all the  six  flavours/ tastes   which indicate  life  is  full of  sweet ,  spicy, salty, sour, bitter ,astrigent . We  have  to  bear all the tastes .