MAA VILAKKU

This an old age tradition. On Purattasi Saturday, we light maavilakku in our homes, and invite Lord Malaiyappan(Tiruppathi Perumal) to visit our homes and bless us and give darshan to all of us in our homes in the form of "JOTHI". This is indeed a great experience every year. We do not light the maavilakku during Brahmothsavam in Tirupathi as HE will be busy there and also we do not light it on "Mahalaya Paksham". So, one or two Saturdays will be left over and we have to light maavilakku in that day. Nobody will eat till the LORD REACHES HIS ABODE(TIRUMALA) and this is called "Malai Eruthal". All of us chant Venkatesa Suprabatham and other slokas of the LORD during this festival.

Get up early in the morning, have head bath, wear madisaar and start doing the work. No coffee or tea.



Put kolam is Perumal sannidhi, arrange Thamboolam and pooja items .







MAA VILAKKU PREPARATION:

INGREDIENTS:

Raw rice - 1 cup
Jaggery powder - 1 cup
Cardamom -4 or 5
Butter - 100 gm.
Wick - 3" length

Wash and soak 1 cup of raw rice in water for 15- 20 minutes.

In the meantime, make ghee from the butter.

Drain the soaked rice and spread it on a clean(madi) cloth for 15 minutes.

Grind it in a mixie to a fine powder. Sieve well and the left over can be used for the payasam.

Take a silver plate, place the rice flour in the plate and add jaggery powder in the ratio 1:3/4(1 cup rice flour:3/4 cup jaggery powder). Mix well, alongwith cardamom powder, sprinkling some elaneer (tender coconut water from the coconut which we break for our pooja) and shape it to a lamp. Place a "thich thiri"(wick) and pour in a ladle of ghee. LIGHT THE LAMP CHANTING PERUMAL SLOKAS.


The menu for maavilakku day is as follows:
Rice, Dhal, Mor kozhambhu or Paruppu kozhambu, Sattumudhu, Kootu, Karamudhu, Ellorai, poricha appalam, vadai and payasam.

ELLORAI

INGREDIENTS FOR ELLU PODI:

Sesame seeds - 1/4 cup

Urad dhal - 1 cup

Dry red chillies - 6

Hing

Salt

Oil

METHOD:

In a kadai, dry roast sesame seeds till it splutters and be careful the seeds should not be burnt. In the same kadai, heat little oil and fry the other ingredients till golden brown. Add salt and dry grind in a mixie to a powder.

INGREDIENTS FOR ELLORAI:

Cooked rice - 2 cups

Ellu podi - 3 teaspoons

Mustard seeds - 1/4 teaspoon

Salt - as per taste

Curry leaves - few

Ghee - 2 tsp.

METHOD:

In a kadai, heat ghee add mustard seeds and allow it to splutter. Then add curry leaves. Add this to the cooked rice. Add salt, Ellu podi and mix well. Ellorai is ready.

VADAI


INGREDIENTS:

Whole white urad dhal - 1 cup
Green chillies - 2 0r 3
Ginger - 1/2" piece
Curry leaves - 1 sprig
Coriander leaves - few
Pepper crushed - 1/2 tsp.
Salt - as per taste (or approx.1/2 tsp.)
Oil - 1 cup

METHOD:

Soak dhal in water for an hour.

Chop green chillies, ginger, curry leaves and crush pepper.

Grind the soaked dhal in a grinder to a smooth paste using very little water. The batter when dropped in water should float and that is the consistency. When smooth and slightly frothy, add salt and also the chopped and crushed items and grind again for two more minutes.

Take out the batter and add chopped coriander leaves.

Heat oil . Meanwhile, wet your palms with water, take out a ball from the batter and flatten it using your hand and put a hole in the centre. (OR) can use a plastic cover (OR) banana leaf.

Carefully drop them into the oil and turn it on both sides and cook till golden brown.

NOTE:

Ensure medium heat of oil. If oil is smoking, the vadai will become red but will not be cooked.

Do not add salt in the beginning. The batter doesn't double if added in the beginning. Add salt only when the batter is smooth.

Wet your palms,or fingers or plastic cover or banana leaf for each vadai and the vadai doesn't stick to your hands.

RAW BANANA CHIPS ( VAZHAIKKAI VARUVAL )

Vazhaikkai chips (raw banana) is invariably made on all Iyengar marriages and festivals. This is an excellent combo with Puliyodharai. It is so simple yet tasty.

INGREDIENTS:

Raw banana - 2

Oil - 2 cups

Chips cutter

Chilli powder - as per taste

Salt - as per taste

METHOD:

De-skin the bananas and put them in a vessel of water to prevent discolouration.

Heat oil. Pat the bananas dry, use the chips cutter and slice the bananas directly into the oil. Take out when crisp or when the sizzling sound stops. Transfer it to a bowl and sprinkle salt and chilli powder. Toss the vessel till it is mixed well. Salt and chilli powder can be used according to one's taste buds.

POOSHANIKAI PULIKKOOTU

This is another tasty kootu made on Iyengar marriages and festivals.

INGREDIENTS:

Ash gourd (Pooshanikkai) - 1/2 kg.
Peas - 2 tablespoon
Kozhambu vadaam - 8
Toor dhal - 1/4 cup
Turmeric powder - 1/4 tsp.
Tamarind - lemon size
Salt - as per taste
Hing - a pinch
Oil - 1/2 ladle

To fry in oil and powder:

Gram dhal - 1 tsp.
Coriander seeds - 3 tsp.
Dry red chilli - 3
Scraped coconut - 1/4 cup

To season:

Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Coriander leaves - few
Curry leaves - few

METHOD:

Soak peas overnight and pressure cook.

Pressure cook toor dhal with turmeric powder , mash and keep aside.

Soak tamarind in water and squeeze out the pulp.

Wash and chop ash gourd into small pieces.

Heat oil in a kadai. Fry & powder coarsely the items given in "To fry in oil and powder". Keep aside.

In the same kadai, heat a tablespoon of oil and fry the kozhambu vadaam till golden brown. Keep aside.

Cook ash gourd in water with salt, hing and turmeric powder. When half done, add the fried kozhambu vadaam, peas, & tamarind water. When cooked, add the mashed dhal. Let it boil till thick. Finally add the coarsely ground powder and give it a boil. Season with the items "To season".

This tastes great when mixed with rice + little ghee. Can also be had as a side dish for southindian meals.