Kadambam – My Recipe Book

A collection of Vegetarian recipes

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Puthandu VazhthukkaL!!!

Posted by Sneha on April 14, 2007

Happy Tamil New Years Day to all! May this new year bring peace and happiness to all!

Clockwise from left top Thondakkai karamudhu/palya,Manga pachadi,paruppu vada
bottom- appalam, morkuzhambu,payasam, rice and paruppu.

In my house, a typical New Year spread  would contain 2 kinds of karamudhu(dry veg dish, usually garnished with coconut),paruppu, manga pachadi, morkuzhambu, vadai/thayir vadai, payasam, appalam, vattal. I tried to do as many of these as possibly today also, but just missed out on the thayir vadai! May be next time! Today I will try and elaborate on just 3 of these – typical festival dishes – Mangai Vepampoo pachadi (Mango-Neemflower Pachadi)and Arisi Thengai Payasam(Rice-Coconut payasam)! Both of these are very simple and yummy dishes!

Paruppu Vada/Ambode

Since we do not use onion garlic during festivities, I made this with Dill leaves. This version is pretty popular in Karnataka actually! And I happened to have it at a birthday party recently. I am used to making pruppu vadas, but, my version is crispy only if eaten hot. After a while, it would become soft. But, my friend’s way of making it, keeps it crunchy for a long time! The trick is to use the food processor to grind the dal, so the dal doesn’t become completely smooth, but, remains grainy!


1 cup channa dal soaked for about 2 hours
1/2 bunch dill leaves(about a cup whenpicked and chopped)
15-20 green chillies
Salt to taste
Oil for deep frying


1. First chop the chillies in the food processor.
2. Then add the drained channa dal and dill leaves.
3. Process them until the dal is grainy.
4. Add salt to taste.
5. Pat them into small circles on your palm and deep fry until golden brown.
6. Remove to paper towels and serve.

For the Manga-Vepampoo pachadi, you will need:

1. 1 Med raw mango
2. 5-6 green chillies
3. 1/2 tsp jaggery crushed
4. Vepampoo 1 tsp
5. Oil
6. Salt to taste
7. Mustard to temper
8. Curry and coriander leaves to garnish


Chop the mango into big cubes.
Boil it with csliced green chillies and salt.
When its cooked(not too soft), add the jaggery.
Temper with mustard seeds and fried vepampoo(fry the neemflowers a spoon of oil till the start turning brown and the oil starts smoking)
Garnish with curry leaves and coriander leaves. Enjoy!

Arisi-Thenga payasam:


1 tbsp raw rice soked in water for about 1/2 hour.
2 tbsp coconut
dry fruits of choice 2tbsp
Jaggery to taste(approx. 1/2 cup)
Milk – 1 cup (approx.)


1. Grind the soaked rice and coconut to a nice smooth paste.
2. Boil the jaggery with a tablespoon of water until you get a nice aroma.
3. Add the ground mix and keep stirring(a whisk works best) until it starts boiling.
4. Add elaichi, dry fruits and regular milk to make the payasam consistency to your liking, remove from heat.
5. Enjoy!


10 Responses to “Puthandu VazhthukkaL!!!”

  1. asha said

    Usually I don’t blog on weekends,but your thali looked so good,I couldn’t help saying thank you for the recipe,a visual treat and happy Vishu!:))

  2. Sneha said

    Additional thanks for passing by my blog this weekend 😉 ! Neither do I blog during weekends, but, this was a special occasion! 🙂

  3. rashmi said

    i tried your recipe of ROCKET DOSA but the end result was the dosa did not come as crispy as your picture showed.It was sticking the tava.I have more batter can i make idlis if dosas doesnot turn out well.
    Just point out did i make any mistake
    I soaked 1 cup urad dal , 3cups rice, 1 cup poha , 1 tsp methi seeds. ADDED HANDFUL POHA apart from the above and gound into a fine batter and kept for fermenting.
    I used dosa rice.
    Please reply as i felt that your dosas looked delicious and i want to try them properly.

  4. Sneha said

    Thanks! Sorry the dosa didnt turn out well for you. The only thing I can think of is, skip soaking the poha along with the rice. Try adding just about 2 handfuls during grinding. Also make sure, its the thin variety of poha, not the thick. Non-stick tawa works best(if u have not tried that already). And also, I use the regular sona masoori rice for the dosa.(Idli rice might make it too soft). Hope these will help you get better dosas next time.
    Yes, idlis should come out good, but I suggest trying Uthappam with the same flour, it will be a thick dosa and should come out without sticking. Garnish with onions/tomatoes. Let me know if you have further questions.


  5. Sandeepa said

    Hi Sneha
    Happy Tamil New Year to you and your family. Like your traditional Thali

  6. shilpa said

    Ohh wow..such a mouthwatering spread. I love it… I think of making such a spread sometime, but always endup making just one or two dishes.

  7. Sneha said

    Thanks, Shilpa and Sandeepa!

  8. Rashmi said

    Thanks for the reply sneha.I will try as per your suggestions and let you know.


  9. Roopa said

    Hi Sneha
    Happy new year to you and your family!

    mango with neem flowers is new to me thanks for the recipe!

    we also do take neem flowers and jaggery on new year@

  10. Vinesh said

    Happy Tamil New Year, Vinesh

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