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Karthigai or Karthikai Deepam is the festival of lights in Tamil Nadu and it is observed on the full moon day of the Tamil month Karthigai (November-December) on the Karthigai Nakshatram day.
On this day, temples, homes and streets are decorated with traditional oil lamps. Special pujas and prayers are held at temples.
Karthikai Deepam - Diyas
As a tradition, we prepare some dishes as offering to God on this day.
Some have the habit of preparing pori urundai or puffed rice balls and some have the habit of preparing sweet and savory appams.
Sweet Appam Recipe:
Raw rice – 1 1/2 cups
Jaggery – 1 1/2 cup
Maida or wheat flour – 1 cup
Cardamom – a pinch
Coconut scrapings – 2 tsp
Oil – to fry
1. Soak rice for 2 hours and get it grinded along with jaggery and coconut to a fine paste adding little water.
2. Mix maida slowly to this mixture not allowing it to form clumps.
3. The consistency should be like that of the dosa batter.
4. Now heat oil in a tawa, take small amount of this batter and pour one by one into the oil.
5. When you pour, the batter would go to the bottom and as it starts cooking it will come to the top and then you can turn it to the other side and get it cooked.
Recipe contributed by Sylvia.
Fish – 200 gms
Chilli powder – 3 tspn
Coriander powder – 1 tspn
Turmeric powder – ¼ tspn
Fenugreek seeds – ¼ tspn
Coconut Grated – 1 cup
Tamarind – size of 1 grape
Curry leaves and Coconut Oil – ½ tspn
1. Soak tamarind in half cup water.
2. Roast chilli powder, coriander powder and fenugreek for 10 sec.
3. Add turmeric powder and coconut. Grind to a smooth paste.
4. Add tamarind water to the ground paste, add salt and bring to boil.
5. Add fish and simmer it till the fish is cooked and the gravy is thick.
6. Garnish with curry leaves and ½ tspn coconut oil.
Paneer – 2 cups (cut into cubes)
Spinach or palak leaves -10 cups (pasalai keerai)
Finely chopped onion – 3/4 cup
Ginger – a piece
Green chillies – 2 (finely chopped)
Turmeric powder – a pinch
Tomato puree – 3/4 cup
Garam masala – 1/4 tsp
Oil – 2 tbsp
Salt – to taste
1. Cook the spinach in a big vessel of boiling water.
2. Drain, wash with cold water and grind it to a fine paste by adding water.
3. Cut the paneer into small pieces and deep fry in hot oil until golden brown.
4. Remove and drain on absorbent paper. Keep aside.
5. Heat the oil in a pan and fry the onions till they turn pinkish.
6. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.
7. Add the tomato puree and keep stirring continuously till the mixture leaves oil.
8. Add the grinded spinach, paneer, garam masala, and salt. Add 1 cup of water and bring to boil.
Meal maker or soya chunks – 100 gms
Small onion – 20
Garlic – 5-10
Tomato – 1
Ginger – small piece
Coriander powder – 11/2 table spoon
Chilli powder – 1 table spoon
Turmeric powder – 1/2 tsp
Lime juice – 2 tsp
Salt – to taste
Cardomom – 2
Cinnamom – 2 small pieces
Clove – 2
Brinji leaf – small piece
Curry leaf – little
Sombu or fennel seed – 1 tsp
Coconut grated – 3 to 4 table spoons
Sombu – 1 tsp
Small jeera-1 teaspoon
Cashews – 10 ( or pottukadalai 1 table spoon)
1. Boil 4 cups of water and soak the meal maker balls in hot water for 10 minutes. Drain the water. Wash in cold water. Squeeze out the extra water and cut to 4 pieces.
2. Keep a pressure pan in the stove and heat one tablespoon of oil. Season the gravy with the items given under ‘for seasoning’.
3. Now add chopped onion, crushed garlic and chopped tomato and sauté for few mins.
4. Add coriander, chilli and turmeric powder and mix well in low fire.
5. Now add the meal maker pieces and mix well.
6. Add 3 cups of water and add required salt. Close the pan and leave them to cook for 6 to 7 mins in medium flame.
7. Keep grinded the items given in ‘to grind’ to a fine paste.
8. After pressure subsides, open the cooker and add the grinded masala. As the curry boils, the gravy will start thickening.
Note: If gravy is too thick you can add a cup of water. Also check for the salt and add if required.
9. Add lemon juice at the end after turning off the stove.
This recipe was contributed by Sylvia. And thanks to her again for sharing with us yet another delicious recipe.
Prawns – 200 gms
Oil – ½ cup
Onions (cut into small pieces) – 1 Big
Tomato (cut into small pieces) – 1 Big
Coriander Powder – 2 spoons
Turmeric Powder – ½ tspn
Chilli Powder – 1 tspn
Ginger garlic paste – 1 tspn
Pepper Powder – 2 tspn
Salt – To taste
Coconut Grated – 1 cup
1. Fry onions & tomato pieces in oil.
2. Add ginger garlic paste, chilli powder, coriander powder & turmeric powder.
3. Add prawns and fry for a while.
4. Add pepper powder and salt. Add enough water to cook prawns.
5. In a separate kadai, roast grated coconut, (half spoon oil can be added).
6. When it turns brown, add the cooked prawns and garnish with coriander leaves.