MAHA SHIVARAATRI PALAHAARAM
Garlic, onion, or dishes prepared with masala, and rice are avoided during all 'vrathams'. During Shivaraatri a simple and saatvic palahaaram (food which does not agitate or distract the tranquility of mind) is prepared to break the day long fast after offering it to the Lord.
Here are a few recipes for the occasion.
URULAIKIZHANGU HALWA / POTATO HALWA
INGREDIENTS
Potatoes - 1 cup (Cooked and Grated )
Sugar - 1 cup
Ghee - 2 tbsps + 1 tsp
Cardamom powder - 1 pinch
Saffron strands - a few
Raisins - a few
Cashew nuts - a few
METHOD
1. Pressure cook and peel the potatoes.
2. Grate the cooked and peeled potatoes.
3. Heat one table spoon of ghee and fry the grated potatoes till you get a pleasant aroma.
4. Add sugar and keep stirring until the sugar dissolves.
5. Add saffron strands and cook till the halwa thickens.
6. Add ghee and keep stirring till the halwa becomes shiny and leaves the sides of the pan and switch off flame.
7. Mix in cardamom powder.
8. Fry the cashew nuts and raisins in one teaspoon of ghee and garnish the Urulaikizhangu Halwa.
RAJMA SUNDAL / RED KIDNEY BEAN SALAD
INGREDIENTS
Kidney beans /Rajma - 500 gms
Salt - 1 tsp
Lime - 1 big
Sesame oil - 1tbsp
Mustard seeds - 1/2 tsp
Black gram dal - 1/2 tsp
Asafoetida - 1 pinch
Chopped green chillies - 1 tsp
Chopped fresh ginger - 1 tsp
Curry leaves - a few
Broken red chillies - 2
Chopped coriander - 1 tbsp
Chopped Cucumber - 4 tbsps
Fresh grated coconut - 4 tbsps
METHOD
1. Soak Rajma over night.
2. Pressure cook adding one cup of water until three whistles.
3. Drain the cooked Rajma and keep it aside.
4. Heat oil in a pan and add mustard seeds.
5. When the mustard seeds crackle add the black gram dal and fry till golden in colour.
6. Add the broken red chillies,chopped green chillies, chopped ginger and curry leaves followed by asafoetida.
7. Stir in the cooked Rajma and salt.
8. Stir and cook till dry and then squeeze the juice of lime.
9. Switch off flame.
10. Garnish with fresh coconut gratings, chopped coriander leaves and chopped cucumber.
JEVVARISI PONGAL / SAGO PONGAL
INGREDIENTS
Sago - 2 cups
Whole green gram - 1 cup
Salt - 3/4 tsp
Sesame oil - 2 tbsps
Coarsely crushed pepper - 1 tsp
Cumin seeds - 1 tsp
Chopped green chillies - 1/2 tsp
Chopped fresh ginger - 1/2 tsp
Curry leaves - a few
Fresh coconut gratings - 2 tbsps
Cashew nuts - a few
Ghee - 2 tbsps
METHOD
1. Soak whole green gram over night.
2. Cover with water and cook for 15 minutes adding a pinch of salt,and drain.
3. Wash Sago thoroughly, cover with water and allow it to soak for three hours till it becomes soft.
4. Drain the sago and keep aside.
5. Heat oil and add the crushed pepper and cumin seeds.
6. Add chopped green chillies , ginger and curry leaves.
7. Add the thoroughly drained sago and cook till it becomes slightly transparent.
8. Mix in the cooked whole green gram and salt.
9. Keep stirring now and then until all the moisture evaporates, and then switch off flame. All the grains will separate as the pongal cools down.
10. Heat ghee and fry the cashew nuts and add it to the pongal.
11. Garnish with fresh coconut gratings.
Offer the Urulaikizhangu Halwa, Rajma Sundal and Jevvarisi Pongal to Lord Shiva, and then enjoy the Palahaaram.
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