Varusha Pirappu, or Puthandu or Chithirai Vishu, is the Tamil New Year celebrated all around the world by Tamil people. In 2011, Varusha Pirappu or Puthandu date is April 14, 2011. This is the first day in Tamil month of Chithirai masam in Khara year. As per Hinduism (Tamil beliefs), Chithirai Vishu is the day during which Lord Brahma started the creation. Many temples host special pujas during Puthandu in Tamil Nadu. Chithirai Vishu is also known as Chithirai 1 or Chithirai month 1.
In Telugu New Year and Kannada New Year are celebrated as Ugadi on the first day in Chaitra month as per the respective calendars. Marathi New Year day is Gudhi Padva which is celebrated on the same day of Ugadi. Cheti Chand is the Sindhi New Year day which is the first day of Chaitra month. Malayalam New Year day is Vishu.
Bengali New Year day is Baisakh or Poila Baisakh. Assamese New Year day is Bohag Bihu.
We have VISHU and we will be preparing these recipes and shll tell you our custom.
A Tradtional Vishu Kanni Setting
The festival is marked with offerings to the divine called Vishukanni.
The offerings consists of a ritual arrangement in the puja room of auspicious articles like rice,linen, cucumber, betel leaves, matal mirror, holy text and coins in a bell metal vessel called uruli or a clean steel tray will also do....
A lighted bell metal lamp called nilavilakku is also placed alongside. This arrangement is completed by the women of the house during the previous night. On the day of Vishu, it’s a custom to wake up at dawn and go to the puja room with the eyes closed so that the first thing a person sees is the Vishukanni.
The Vishukanni is later distributed among the poor.People wear new clothes for the occasion and the elders in the family distribute tokens of money to the children, servants and tenants.
These tokens are called Vishukkaineetam and are usually in the form of coins. People carry out this custom believing that in this way, their children would be blessed with prosperity in the future.
Vishu is considered to be a day of feasting, wherein the edibles consist of roughly equal proportions of salt, sweet, sour and bitter items.Feast items include Veppampoorasam (a bitter preparation of neem) and Mampazhapachadi (a sour mango soup).
Take a look on recipes:
1)Yerisseri:
Ingredients :
Green bananas - 1 cup
Vam - 1 cup
Turmeric Powder - 1 tsp
Chili Powder - 1/2 tsp
Garlic - 2 nos
Green chilies - 2 nos
Cumin Seeds - 1/2 tsp
Coconut, grated - 3/4 cup
For tempering
Mustard Seeds - 1/4 tsp
Coconut for garnish - 1/2 cup
Red chilies - 2 nos
Curry Leaves - a few
Salt
Oil - 1 teaspoon
Method of Preparation :
Clean the cut plantains in salt water ,drain and cook the plantains along with yam , turmeric and salt. Grind the coconut with cumin, green chillies and add to the cooked vegetables. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds. Add the red chillies, sauté, add coconut and curry leaves reserved for garnish and stir till browned. Add this mixture to the erisserry and serve.
2)Vella Appam(Sweet Appam)
Ingredients :
Raw rice
- 500 gm
Jaggery
- 200 gm
Thinly sliced coconut pieces
- 1/2 cup
Plantain
- 1 no
Cardamom
- 6 nos
Salt - to taste
Method of Preparation :
Soak rice for 1 to 2 hours and grind to the consistency of dosa batter. Mix well by adding all the other ingredients and keep for half an hour. Heat the appa kuzhi and pour oil in each portion until it is half full. After oil is heated, pour a small amount of this batter into the oil in each portion. Turn over with the help of a ladle and cook until the appams are fried well, and become golden brown on both sides.
3)Vishu Puzhukku
Ingredients :
Bread fruit
- 1/2 quantity
Ripe Pumpkin
- 1 piece
White Peas
- 1/4 cup
Raw Plantain
- 1 no
Long runner beans
- 5 nos
Salt
- to taste
Chilly powder
- 1 tsp
Turmeric powder
- 1 tsp For Masala
Green Chillies
- 2 nos
Grated Coconut
- 1/2 quantity
Curry leaves - few
Method of Preparation :
Cook peas and keep aside. Slice all the vegetables into medium pieces. Coarsely grind the ingredients for the masala and keep aside.
Cook bread fruit and plantain with sufficient water. When it is half done, add pumpkin, runner beans and salt. When it is done, add cooked peas, chilly powder, turmeric powder, ground masala and mix well. Before removing from fire, mix well by adding little coconut oil and few curry leaves.
4)Mango pachadi:
Ingredients
Raw mango – 2 no
Jaggery chopped – ½ cup
Rice flour/corn flour – 1 tsp
Turmeric powder – pinch
Tamarind – lemon size (soaked and juice extracted)
Salt – pinch
For seasoning
Mustard – 1 tea spoon
Red chilli – 2 no
Green chilli – 2 no
Curry leaves – few
Asafetida – pinch
Oil/ghee – 1 tea spoon
Method
Wash and cut mango, green chilli into pieces; heat a pan with oil and do the seasoning; add raw mango pieces and fry for few seconds.
Then add tamarind juice and some water; bring to boil and cook till mango pieces are soft.
Now add jaggery and let it boil till jaggery dissolves; boil for few minutes; now mix rice flour in ¼ cup water and add in the pachadi.
Stir, cook till it is thick and remove.
Serve with rice or chappati as side dish.
Variations:
Use mango without peeling the skin.
If mango is too sour, add some more jaggery and adjust consistency as per your need.
5)Chakka Pradhaman(Jackfruit Kheer)
Ingredients:
Chakka chula 10 Pieces
Grated Cocunut 1 Cup
Moong dhal 3 tablespoon
Raw Rice 5 tablespoon
Grated Jaggery 3/4 Cup
Cardamom Powder 1 Teaspoon
Coconut bits 4 teaspoon
Ghee 1 Teaspoon
Method:
◦Finely chop the chakka chula(jackfruit) and keep it aside.
◦Dry fry the moongdhal till it becomes red colour
◦Mix the fried moong dhal, chopped chakka chula and rice and add required water and pressure cook it.
◦Melt jaggery in water and remove scum. Add the cooked rice, chakka chula and dhal mixture with jaggery. Add little water.
◦Let the jaggery boils well till its raw smell goes off.
◦Grind the grated cocunut with 1/4 cup of water and squeeze the milk from it and keep it aside
◦Again add 1/4 cup of water to cocunut and grind it and squeeze the milk from it and keep it aside
◦When the rawsmell of jaggery goes away, add the last ground(2nd time) cocunut milk to the rice mixture and let it boil for a minute. When the mixture starts to bubble, add the first ground cocunut milk and cardamom powder and switch off the flame.
◦Heat a pan, add little ghee and add coconut bits and fry till it turns golden brown color. Add the gried coconut bits to chakka pradhaman.
◦Now the Delicious chakka pradhaman is ready for Neivedhyam/serving
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