Tuesday, August 24, 2010

Iyengar Avani Avittam Menu

Avaniavittam/Upakarma is a function followed by Brahmins where they change their sacred thread once in a year. This day in their houses the women folk prepare an elaborate menu for them. Being married to an iyengar, I have started to follow their way of doing things. Today was Avaniyavattam and hence I prepared the following for lunch : More Kozhambu, Saathumadhu ( Rasam in iyengar lingo), Vazhakai/Raw Banana Vegetable, Rava Payasam, Vada and Sweet Appam.

For all those first timers preparing these items or you want to finish quickly...........check out my recipes for easy methods.

Medu Vada:


Ingredients:
Urad Dal - 1 cup
green chillies - 2
Ginger - 1 inch
salt
curry leaves
oil for frying

Method:
Soak the urad dal in water just an hour before your preparation. Once done grind it in a mixie or grinder. In case you want to save time grind the urad dal the previous night without adding salt to it and keep it refrigerated. When you want to make the vadas, grind ginger and green chillies and add it to the urad dal mixture along with salt and fresh curry leaves. Heat oil in frying pan and touch lil water and fry the vadas. For first timers, you can use a plastic sheet where you can pat the vadas and fry them.

Note : Iyengars dont makes holes in the vadas.


Tip: If the urad dal mixture become little watery.... do not panic. Just powder some poha/aval and add it to the batter. This will soak the excess water and also give a nice taste to the vadas.

Sweet Appam:


Ingredients:
Wheat - 1 cup
Jaggery - 1/2 cup or less
elaichi powder
rice flour - 3 tbsp
coconut - grated or cut into small pieces
water
oil for frying

Method:
Heat the jaggery with little water. Mix the rest of the ingredients in a bowl and keep aside. Once jaggery has melted add it to the bowl and mix it well. the consistency should be like vada batter. Heat oil and fry them.

Microwave More Kozhambu:


Ingredients:
Curd - 1 cup
ginger - 1 inch
green chillies - 1
Jeera seeds - 1/2 tsp
turmeric powder - 1/4 tsp
lady's finger/white pumpkin - cut into medium size pieces
mustard seeds, methi seeds and curry leaves for tempering
salt
oil

Method:
Grind green chilly, ginger and jeera seeds. Keep it in a microwave safe bowl and let it cook for 1 min. Once done add curd, turmeric powder and salt and keep it aside. If you are using lady's finger then fry them in little oil and boil it. If white pumpkin is being used then just boil them. When you are going to serve then add the boiled vegetable to the bowl and microwave for 1 1/2 min. Temper it with mustard seeds, methi seeds and curry leaves.

Hope this particular page helps most of us who are either working or first timers!!! Happy Cooking!

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