Apr 1, 2011

Devasa Samayal(Shradha Samayal)

Devasa Samayal(ShradhamSamayal)
  • Devasa samayal is very easy to prepare. Only the bhakshanams take time to prepare.
  • I hope You can get some idea about this samayal after reading this.
  • Here I have given, how I prepare this samayal.
  • Not to use vegetables like cabbage, cauliflower carrot ilavan ,mathan,chow chow tur dhal,
  • Hing,,jeera chili powder,cardamom, green chilies. Only moong dhal can be used.
  • First dry roast the moong dhal( 2cups) till it gets nice aroma.
  • Dry roast the til(ellu). Soak 1 cup rice for appam and 2cups urad dhal for vadai.

  • Same day morning take bath, wash  and cut the vegetables
  • Roast pepper urad dhal and curry leaves and powder them.Use in poduthuval, rasam, and koottu.
  • If you use coconut.Grind 1 coconut with little rice and pepper into smooth paste. (mor kozhambu,kichadi, and koottu)
  • 2/3 poduthuvals/Thovarans, 2/3 koottu kichadi, pachadi payasam, milagu rasam, mor kozhambu, vadai, appam, ellu urundai, upperi ,pazham, sugiyan, thirattipal, poli,parippu, nai(ghee),inchi/manga,thair,(Yogurt)thogayal, Ethapazha norukku
  • Chakka pazham,mambhazam 
Kichadi..
  • Chop the ginger and mango into small pieces.Mix with yogurt.
  • Add ground coconut and salt.
Pachadi 
  • Boil raw mango with turmeric and salt.
  • When it is cooked add jaggery and rice flour(add the water after grinding the appam mavu.
    Heat a pan with oil add mustard seeds. 
  • When it splutters add to the kichadi and pachidi. with mustard seeds
Poduthuval
Vazhakai poduthuval 
  • Cut the banana into small cubes after removing the skin.
  • Boil with water with turmeric and salt .
  • When it cooks remove the water.
  • Heat a pan with oil add mustard seeds and urad dhal.
  • When it crackles add the vazhakai and fry for 5 min.
Kothavarakka. 
  • Cut. the kothavarakka (cheenivarikkai)into small pieces. 
  • Cook them with turmeric and salt. 
  • When it cooks remove the water.
  • Heat a pan with ouil add mustard seeds and urad dhal
  • When it crackles add kothavarakka and fry little.Add grated coconut
Vazhathandu
  • Cut the vazhathandu into small pieces
    Heat a pan with oil add mustard seeds and urad dhal.
  • When it splutters add to  vazhathandu .
  • Add turmeric and salt
  • When it is cooked add grated coconut.
Koottu
Chenai koottu ..
    • Remove the skin and cut into small cubes. 
    • Boil in water, .urmeric and salt till the chenai is cooked well.
    • Add little cooked moong dhal and jaggery.
    • Lastly add ground coconut.
    • Heat pan with oil add urad dhal, mustard seeds and coconut and fry,
    • Add to the koottu.
    Pavakai Koottu
    Pavakai Koottu
    Pavakai Koottu ........
    • Cut into small pieces add water and cook with turmeric and salt. 
    • When it is cooked add moong dhal, jaggery. and ground coconut
    • Heat pan with oil add urad dhal, mustard seeds and coconut and fry,
    • Add to the koottu.
    Mor kozhambu 
    • Add the ground coconut and turmeric,curry leaves and salt. 
    • Heat a  pan with oil add mustard seeds and urad dhal.
    • When it splutters add to vazhakai/ kothavarakkai and vazhathandu and fry for 2 minutes separately
    Pepper rasam,
    • Heat a pan with water add salt, puli, turmeric, pepper salt and curry leaves.
    • It should boil and smell of the puli should go. 
    • Add moong dhal water Heat a pan and add mustard and oil. 
    • When it crackles add to the rasam..

    Payasam
    • If you take milk, then pal payasam otherwise make  vella payasam.
    • Mix milk and cooked rice and make payasam.with adding sugar.
    Thogayal

    Pirandai Thogayal/Inchi thogayal
    Medhu vadai

    Appam
    • Serve all bhakshanams(appam,pazam,  vadai and ellu urunadai,in pairs (inchi manga,),( ghee for appam and poli)
      Ellu Orundai

    No comments:

    Post a Comment

    Related Posts Plugin for WordPress, Blogger...

    Search This Blog