Friday, April 12, 2019

Tamil New Year Lunch Menu Recipes ( Varsha Pirappu / Tamizh Puthandu / Chithirai Thirunaal)

Tamil New Year or Varsha Pirappu or Tamil Puthandu is celebrated in the Chithirai, the first month of the Tamil calendar. Every year it falls on April 14 th. It is most important festival for Tamilians. On this day we wear new clothes and go to temple and we cook an elaborate meal for lunch on this festival day. We make sambar, kootu, poriyal, vada and payasam on this day. We serve this food on banana leaf. So here is the simple Tamil New Year Lunch Recipes.

Tamil New Year Lunch Menu:
Scroll down for the recipes and also you can click the links for detailed recipes of each post.
 இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள் !!

South Indain lunch menu

South Indain Lunch Menu
Tamil New Year Lunch
  • Split Pigeon Peas / Toor Dal - 1 small cup or 2 oz
  • Pumpkin - 1/4kg, diced
  • Shallots - 10 to 15, peeled
  • Tomato - 2, chopped
  • Dry red Chilly - 2
  • Curry Leaves- few
  • Sambar powder - 1 tsp
  • Red Chilly powder - 1 tsp
  • Tamarind pulp - 2 tbsp
  • Turmeric powder - 1/4 tsp
  • Salt to taste
  • Oil - 2 tbsp
For Tempering
  • Mustard Seeds - 1 tbsp
  • Cumin seeds - 1 tsp
  • Fenugreek seeds - less than 1/4 tsp (optional)
  • Asafotedia - a pinch
  • Wash and soak toor dhal with 2 cups of water for 20 min's and then transfer it to the pressure cooker. Add 2 drops of castor oil and pressure cook for 2 or 3 whistles.
  • Heat oil in a deep pan, add fenugreek, cumin and mustard seeds and allow them to splutter.
  • Next add asafoetida to it. Then add dry chillies and saute.
  • Then add the shallots, curry leaves and fry till it turns pink in color.
  • Add the chopped tomatoes to it and cook till it becomes soft.
  • Add the cooked dal and drumstick with 1 cup of water to it and bring it to a boil.
  • Add sambar powder, chilly powder, tamarind pulp and salt and cook till the drumsticks are done, say about for 10 to 15 Min's.
  • Serve with hot rice.


  • 1/4 kg of Snake Gourd
  • 3 tbsp Split Bengal Gram
  • 1 tsp Mustard Seeds
  • a pinch of turmeric powder
  • Few Curry Leaves
  • Salt to taste
To Grind
  • 3 tbsp of grated Coconut
  • 4 pods of Garlic  
  • 1 tsp Cumin seeds
  • 3 Green Chillies
  • 1 sprig Curry leaves
  • Soak the chana dal/split bengal gram in water for 15 to 30 Min's.
  • Wash the snake gourd and split open and remove the seeds and chop them into small pieces and keep.
  • Cook the dhal by adding enough water and pinch of turmeric powder,when its 3/4th cooked remove from the flame.
  • Heat oil in a wok/kadai, when hot add mustard seeds and allow it to splutter.
  • Add curry leaves and fry for 3 seconds.
  • Then add the chopped snake gourd pieces and dhal to it and cover and cook till its 3/4th done.
  • Next add the ground paste and cook till  the raw smell goes off, between stir once and add salt to it and mix well.
  • Serve with rice and sambhar/rasam.

  • Raw Plantain/Banana - 1
  • Chilly powder - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Rice Flour - 1 tsp
  • Salt to taste
  • Oil to deep fry
  • Wash and peel the skin and cut the raw plantain into thin rounds.
  • In a bowl mix chilly powder, turmeric powder, rice flour, salt with little water and make a paste.
  • Add the plantain slices to the bowl and mix well so that the paste coats well to the slices and keep aside for 10 Min's.
  • Heat oil in a wok and deep fry the plantain slices till it turns brown and crispy.
  • Serve with rice and sambar/dal/rasam/curd. 

Carrot Beans Poriyal/curry
  • Carrot - 100 gms, chopped into small pieces
  • Beans - 100 gms, chopped into small pieces
  • Onion - 1 , chopped
  • Mustard seeds - 1 tsp
  • Bengal gram / Channa dal - 1 tsp
  • Grated Coconut - 3 tbsp
  • Salt to taste
  • Oil - 1 tbsp
  • Heat oil in a kadai, when hot add channa dal and mustard seeds and allow it to crackle.
  • Add dry red chillies and fry
  • Then add onions and fry till it becomes light golden brown in colour.
  • Add the carrot and beans to it and cook for 2 minutes.
  • Add 2 tbsp of water, salt and mix well
  • Cover the kadai with lid and cook for 10 minutes in medium flame and saute in between
  • When the carrot and beans gets cooked, add the grated coconut to it and give a good mix and cook for one minute.
  • Serve with rice.

  • 1/2 cup Broken wheat / Dalia / Bulgar Wheat / Lapsi
  • 3/4 or 1 cup of Jaggery
  • 1 tbsp bite size Coconut pieces
  • 1 cup Milk
  • 1/2 tbsp each Cardamom, Raisins, Cashew nuts
  • 2 tbsp Ghee/ Clarified Butter

1. Wash and soak the broken wheat for half an hour.

2. Pressure cook the broken wheat with 1 1/2 cups of water for 5 to 7 whistles.

3. When the pressure is released completely, open the cooker and add the jaggery and mix well.

4. Stir continuously until the jaggery is melted and combined.

5. Add the milk and give a good stir and switch off the flame.

6. Heat ghee in a small frying pan and add the coconut pieces and then cashew nuts, raisins and cardamom and fry it.

7. Serve immediately.


  • As payasam tends to thicken as it cools you have to serve it immediately. Suppose if it cools down or if  you want it to serve later, add the warm milk before serving.
  • You can either decrease or increase the amount of dried fruits to be added.
  • Before adding the jaggery, make sure the broken wheat is completely cooked. Once you add in the jaggery it will not cook.
  • Urad Dal/ - 2 cups
  • Onion - 1
  • Green Chillies - 2
  • Cumin Seeds - 1 tsp
  • Pepper Corns - 1 tbsp
  • Salt to taste
  • Oil for deep fry

  • Soak urad dal for 2 to 3 hrs and drain the water completely.
  • Grind the batter to a smooth paste,, don't add water while grinding.
  • transfer the batter to a bowl. Then add onion, green chillies, curry leaves, salt, cumin seeds, peppercorns to it an mix well.
  • Dip your hands in water and take a small ball sized batter and keep it on the palm and pat it to form a circle.
  • Make a hole in the center of the patted batter.
  • Fry the patted batter in oil till golden brown on both sides.
  • Now the vadas are ready to serve, serve hot with coconut chutney.
Tips: After soaking, drain the water and keep in the refrigerator for 1 hour and then grind it, so that you can make the round shape easily.

Wednesday, April 03, 2019

South Indian Lunch Menu #4

This week South Indian Lunch Menu is from TamilNadu. It is also a simple lunch menu. So today i'm sharing the typical Tamilnadu style Lunch menu recipes. So here is the list

Thursday, March 28, 2019

Schezwan Paneer | Schezwan Paneer Bites | Paneer Schezwan | Schezwan Paneer Chilly

A very very easy and quick starter recipe with paneer. It is perfect for get together and parties 🎊. and it requires very less cooking time.... Also can be served as a side dish for fried rice and noodles. 
Schezwan paneer

Thursday, March 21, 2019

Egg and Capsicum Bhurji | Anda Bhaaji | Boiled Egg Bhurji with Capsicum | Egg and Capsicum dry Curry

Boiled Egg and Capsicum Bhurji | Boiled Egg Bhaaji | anda Bhaaji - is a simple scrambled egg recipe made with hard boiled eggs , onion, capsicum, tomatoes and little spices. 

Egg & Capicum Bhaaji
Do you usually prepare egg bhurji by scrambling eggs ? Do try this different version of egg bhurji using boiled eggs.  It is made with hard boiled eggs along with capsicum and spices giving a nice zing to the dish. It is a very easy and simple egg recipe that can be prepared quickly for morning breakfast to have with bread or you can have it with chappathis for dinner.


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