The Tamil New Year, Varsha Pirappu or Puthandu, is observed on the first day of Tamil month Chithirai, the first month as per traditional Tamil Calendar. Chithirai 1 or the Chithirai thirunal is an auspicious day for Tamil speaking people in India (Tamil Nadu) and across the world, especially in Sri Lanka, Singapore, Malaysia and South Africa. In 2009, the date of Varsha Pirappu or Tamil New Year is April 14. This day is also celebrated as Vishu by Malayalis.

A major highlight of the Tamil New Year is the viewing of ‘Kani’ – meaning auspicious things. Legend has it that viewing auspicious things on this day will bring good fortune throughout the year.

The special and important dish for this day is pachchadi(as spelled as pachadi)  as it blends all tastes and signifies life. Pachadi is a mix of all tastes in life, the sweet, the sour, the bitter, the spicy and the salty. It is made with raw mango and neem flowers where neem flowers is a must.

Raw Mango-Neem Flower Pachadi Recipe

Ingredients:

Neem flower – 4 tsp

Raw mango – 1 medium size

Jaggery – 1 cup

Salt – a pinch

Green Chilli – 1

Turmeric – a pinch

Mustard – 1/2 tsp

Oil/ghee – 2-3 tsp

Method:

1. Peel off the raw mango skin and cut them to pieces, add pinch of turmeric and get them cooked.

2. Prepare jaggery syrup and add the cooked mango to it and allow it to boil a few mins.

3. Fry the neem flowers in little ghee and add it to the jaggery-mango.

4. Finally garnish with roasted mustard and green chilli.

This neem flower raw mango pachadi is ready.

Javvarisi Payasam Recipe or Sabudhana Kheer Recipe

Ingredients:

Javvarisi or Sago or sabudhana- 1/2 cup

Milk – 3/4 litre

Sugar – 1 cup

Cardamom powder – a pinch

Cashew, badam, dry grapes – to garnish

Method:

1. Add 3/4 to 1 cup water to this javvarisi and get them cooked in a cooker leaving for 1 whistle.

2. keep stove in low flame and boil the 3/4 litre milk until they become 1/2 litre.

3. Then add sugar and cooked javvarisi and keep stirring.

4. Add the cardamom powder, ghee – roasted cashew, badam and add dry grapes and serve hot.

Javvarisi payasam or sabudhana kheer is ready.

Ingredients:

For the Kofta:
potatoes – 5
Grated paneer- 3 tsp
Thick malai
cashewnuts chopped- 4-5
raisins – 1 tbsp
finely chopped green chillies – 2-3
sugar – 1/4 tsp
coriander powder – 1 tsp
cumin powder – 1 tsp
red-chilli powder – 1 tsp
cardammom powder – 1/2 tsp
Salt – To Taste
cooking oil/ghee – 3 tbsp
Oil – for frying the koftas

For the gravy:
onions chopped – 2
Garlic crushed – 2
ginger crushed- 1 inch
tomato puree – 3 tomatoes
red-chilli powder -1 tsp
garam masala powder-1/2 tsp
corainder powder – 1/2 tsp
cumin powder – 1/2 tsp
powdered poppy seeds – 2 tsp
sugar – 1/2 tsp
ground peanuts/cashewnuts – 1 tbsp

Method:

1. Boil the potatoes till tender.

2. Peel, mash and add salt to taste and keep it aside.

3. Mix all the other ingredients for the kofta into a paste.

4. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.

5. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

6. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.

7. Add the pureed tomatoes and the masala powders.

8. Add the sugar and the ground peanuts.

9. The gravy will begin to thicken. You can also add some malai to thicken it some more.

10.Mix in some water if necessary.

11.When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta.

Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Ingredients:

Basmati rice – 1 cup

Ripe tomato – 4

Pudina or mint leaves – 1 cup

ginger garlic paste – 1 tsp

Onion big – 1

Cinnamom – a pice

Clove -2

Turmeric powder – a pinch

Garam masala powder – 1 tsp

Salt, oil – as required

Method:

1. Wash and soak the rice in water for few mins.

2. Grind the tomato finely without adding water.

3. Add oil to heating pan and add cinnamom, clove, ginger garlic paste, chopped onions and pudina leaves.

4. Fry them and add turmeric powder, garam masala, tomato paste, salt and water and allow it to boil.

5. Finally add rice and mix well and close the pan.

6. Allow it to cook for 7 -10 mins in low flame.

Tomato Mint biriyani is ready to be served with raita.

Pudina is rich in iron so it is advised for pregnant ladies and anaemic people.

Ingredients:

Plantain stem- 2 cups

Toor dhal-1/4 cup

Channa dhal- 1/4 cup

Red chilli- 6

Jeera- 1/2 tsp

Salt- to taste

Oil- 1 tsp

Curry leaves- little

Fenugreek- 1 tsp

Asafoetida- a pinch

Method:

1. Chop the plantain stem into fine pieces and keep it soaked in water mixed with a teaspoon of butter milk.

2. Soak the toor dhal and channa dhal for some time. Once it becomes soft grind it along with red chillies, jeera, salt and curry leaves into a rough paste.

3. Now steam cook the grinded material for 7 min.

4. Cook the plantain stem by adding little water.

5. Take a pan, add oil, fenugreek, asafoetida , curry leaves and cooked plantain stem. Cook for 2 min.

6. Add the steam cooked dhal mixture after making it to fine powder by mashing with hand.

7. Mix the materials added and remove from flame.