Mahalaya Lunch Menu 6 | Pitru Paksha

Описание: Mahalaya lunch : Day 6

As it is Mahalaya cooking is done wurh a basic kari powder called Karima podi . Recipe given in video .

So all dishes are cooked with only this podi . You can cook according to your convenience or follow traditional recioes links are given below .


🍀Jeera Rasam
🍀Pumpkin Rasavangi
🍀Bonda Morkuzhambu
🍀Avial
🍀Chepankizhangu roast
🍀RawBanana stirfry
🍀raw mango gooseberry sweet pachadi
🍀Ginger pachadi ‘
🍀Curry leaves ginger Thogayal
🍀Ulundh vadai
🍀Rice , moong dal / Paruppu and ghee / nei
🍀as usual payatham Paruppu payasam ( moong dal )

Check my YouTube videos on Daily Mahalaya lunch menu uploaded same day .

Check these recipe videos for individual recioes of dishes .

Bonda mor Kuzhambu recipe :

   • Bonda Mor Kuzhambu | MOR KUZHAMBU| மோர் கு...  

Pumpkin Rasavangi

   • Pumpkin Rasavangi | Poosanikai Rasavangi |...  

Arbi roast :

   • Arbi Roast |(Taro Root) Recipe - Stir Fry ...  

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Basic karima podi recipe :

Recipe for the blended spice powder for use on Ammavasai and for Srardham

Dry roast

1/3 cup udad dal ,

1 heaped tbsp cumin ,

1 tbsp pepper ,

few curry leaves ,

1/2 cup grated coconut can be roasted and powdered with above but it will have short shelf life though it will be useful during the Mahalayha fortnight and can be used up , saves griding time also .

some families do not use coconut for ammavasai and for srardham so you have to make these changes and skip where mentioned .

Method

Roast all these till fragrant .

Then powder it fine . This is the only basic spice used in all Sraradha samayal ,for Ammavasai or for Mahalaya days , for all Kari , kootu , sambar and rasam . Increase spice and cumin according to your preference . Red chilies are not used so only pepper is the main spice . Again small variations may be there in different families , this is what we follow .

Check out more Mahalaya Paksha recipes from my blog :

https://www.youreverydaycook.com/blog...