Tamil New Year (100th Post)

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Tamil Newyear is called Varusha Pirapu.

Varusha means year and pirapu means birth.

Varusha Pirapu means birth of a year.

Tamil calender starts with the month Chittirai (Season – spring). So, it is also called Chittirai Vishu in kerala.

Hindu dharma, believes in a proper beginning. If the start is perfect then the entire journey will also be perfect.

We have a culture to start things at the right time and also with the right attitude.

Lord Vishnu – who is the preserver of the earth is worshipped on this day.

The pooja room is decorated by the mother in the night with fruits, vegetables, coconut, flowers, gold coins / money, jewels, new clothes and a mirror. The most important fruit kept is mango and the vegetable kept is cucumber.

Each family member ( wakes-up in the morning) comes to the pooja room and opens the eyes. Looks at his own face in the mirror – this is to remind that we are the supreme self ( god is not someone sitting somewhere in the heaven).

If we remember this vision of truth through out the year – the whole year will be prosperous.

It is not about just seeing – it is about carrying this vision in our mind.

If we carry on our daily life with this thought in mind – we will get all the prosperity.  As a symbolic representation to remind us about the wealth – we have kept these things near the mirror.

Across India people celebrate with the same spirit – Ugadhi in Andhra Pradesh and in Karnataka, Gudi Padwa in Maharashtra, Bihu in Assam and Baisakhi in Punjab – all these are celebrated around the same time of the year.

 We also make a pachadi with all the six tastes (sweet, sour, salt, bitter,astringent and pungent).

As per Ayurveda, to have a healthy body and proper digestion – we need to balance all the doshas. If we incorporate all the six tastes in our meal – all the doshas will be balanced and the physical, emotional and mental health will be perfect.

To remind us to cook with all the six tastes every day – we start with this dish on newyear.

Read this article for a better understanding. http://ayurvedalessons.blogspot.in/2010/06/lesson-19-taste-six-tastes-and-emotions.html

We make a elaborate menu on this day.

Refer to this site for the perfect menu.

http://www.subbuskitchen.com/2009/04/tamil-new-yeartamizh-puthandu.html#.UWqL3KKshac

I made this menu.

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It is mixed vegetable sambar, vepampoo resam, payatham paruppu payasam, beans kari, mango pachadi and Paruppu vadai.

Vepampoo resam ( Neem flower Resam)

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Make the same tomato resam recipe and in the seasoning  after mustard seeds and  cumin seeds add the neem flower. Add this seasoning to the resam. No need to add methi in the seasoning as we normally add.

I add tomatoes even in the vepampoo resam – but somepeople don’t add tomatoes in this resam.

Mango pachadi :

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Ingredients :

Raw mango – 3 nos (small) – Sour taste.

Jaggery – 1/4 cup for one mango – total 3/4 cup – Sweet taste.

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Turmeric – one pinch – Astringent taste.

Salt – one pinch – salty taste.

Green chilli – 1 no – pungent taste. (can use whole redchillies)

Neem flowers – 1 tbsp – bitter taste.

Oil – 1tsp for seasoning.

Mustard – 1/2 tsp

Method :

  • Chop the raw mangoes in slices after removing the skin.
  • Pour 1/2 cup water, pinch of turmeric and salt.
  • Allow it to cook.
  • At the same time in another gas stove -add 1/4 cup of water to the jaggery and allow it to melt and boil.
  • Filter and add it to the cooked mangoes.
  • Again boil till it is fully mixed. Little mushy.
  • Add seasoning – oil, mustard seeds, green chilly and neem leaves.

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Click here for the other recipes – Sambar, Payatham Paruppu Payasam and Paruppu Vadai.

Wishing you all a very Happy Newyear.

Note :

To lead a contended and prosperous life remember this truth all the time. (This point is conveyed in Bhagavad Gita – chapter III).

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