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 ........

• 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, , turmeric, pepper salt and curry leaves.
• It should boil and smell of the pepper 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 vellam/gud.

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