Akshaya haya trithiya falls on the third day of the lunar day in the tamil month of Chithirai(April 14th- May 15th). This day is considered as auspicious by the Hindus and Jains. The word Akshaya means “inexhaustible or everlasting”. Thrithiya means third day from the full moon day or new moon day. On this day people purchase gold, silver, rice, toor dhal, jaggery, salt. Initiations made on this day are considered to bring good luck and prosperity. Some famous examples
Akshay Tritiya ( Akha Trij )
*Sudama visited Lord Krishna on this day with a handful of rice.
*Ved Vyas along with Lord Ganesh started writing Mahabharat on this day.
*Vishnu’s 6th incarnation Parshuram was born on this day.
*Ganga descended on earth on this day.
*This day marks as the end of Satyug and the beginning of Tretayug.
A simple payasam is made on this day and offered to God.
May this auspicious day remove all ur sorrows & fill ur life with happiness, prosperity and health..
Have a blessed day.
This year Akshaya trithiyai is celebrated on 29th April..
The idea of making puffed rice balls came from the aval pori and nel pori that we make for thirukarthigai. We buy muttai pori(puffed rice) regulary at home and kaara pori is the most commonly made snack in the evening. I remember an aunty making muttai pori urundai and she packs it for her son’s snack. Then popped up the idea of making this. I made it as balls as well as pieces.
Puffed rice – 4 cups
Jaggery – 3/4 cup
Water – 1/4 cup
Cardamom powder – 1/4 tsp
- Weigh the jaggery and disslove it in water.
- Once the jaggery is dissolved, strain it to remove the dirt.
- Now add the strained jaggery syrup in kadai or another vessel.
- Stir it continuously until you get the ball like consistency.
- When you drop a tsp of jaggery syrup in a cup of water, it should not dissolve. You should be able to make ball out of it.
- At this stage add the puffed rice and mix well.
- Turn off the stove and either make balls or cut pieces.
- To make pieces, spread the puffed rice on a greased plate and cut it with the knife.
- Make balls when the puffed rice mixture is hot. Else it will crumble.
- If you are not able to make balls, then lightly heat it and make the balls.
Asafoetida is a pungent smell spice, which is included in most of the Indian dishes. This is one of the spices that is there in almot everyone’s kitchen shelf. It helps to overcome gas and indigestion problem. However most of us use the store bought asafoetida. It has some artificial flavours, colours. However we can buy the original asafoetida and can make the powder easily at home. It has original flavour. When we went to Ooty, we bought the asafoetida cubes in large quantities. And we made the powder at home. Though this is very easy to make, there is a small technique in making this powder. Also it is a very different one and I thought of posting it.
Asafoetida – 100 gms
- The store bought asafoetida cubes looks like a small brown cubes.
- Break it with mortar and pestle. This helps to saute them easily.
- Heat the pan, add the broken asafoetida cubes.
- Saute them until they turn from brown to yellow colour.
- Turn off the stove. Allow them to cool.
- Grind them to a fine powder.
- Store it in an air-tight container.
Avakkai is one of the most popular pickles in South India with its origin in Andhra Pradesh. This is my brother’s favourite. He just love this hot and spicy pickle. This year my amma, kindled my interest to make this pickle. The seeds are intact in this pickle. We cut the mangoes cross sectionally to retain the seed. You can get this done from the shop keeper. When I made this and posted the photos in some other forum, I got good feedback and some asked for the recipe too. Hence I couldn’t resist myself from posting the snapshot of the comments.
Cut mangoes – 7 cups
Red chilli powder – 1/2 cup
Kashmiri red chilli powder- 1/2 cup
Mustard powder – 1/2 cup
Turmeric powder – 1/2 cup
Fenugreek powder – 1 tsp
Channa dhal – 1/ 8 cup
Salt – 1/2 cup
Asafoetida – 2 tsp
Oil – 1 1/2 cups
- Wash the mangoes that you have bought from the shop after cutting. Spread it on a cloth and allow it to dry completely.
- Heat the pan and turn off the flame. Now add the mustard and allow them to absorb the heat. Grind them to a fine powder.
- In a glass bowl/vessel, add red chilli powder, salt, asafoetida, turmeric powder, mustard powder, fenugreek powder, channa dhal and mix well.
- To the above mixture, add the oil and mix everything well.
- Finally add the mangoes in small batches and coat them well.
- If you are using steel vessel, then transfer them to a glass or ceramic container.
- Allow them to rest for a week. Mix them daily.
- Keep them in a clean, dry place.
- After a week or ten days, transfer them to a glass bottle and refrigerate them.
Use a good quality chilli powder to get the red colour. I used normal chilli powder for spice and kashmiri chilli powder for the colour. So added them in equal quantities.
Dry the mangoes well for long shelf life.
Manga kari is one of the favourite pickles for me and my brother. We can just sit and eat it with tea or coffee. It is very easy to make but very tasty. Normally I hate curd rice. But if I come to know that amma has made this pickle, definitely I will include curd rice in my plate.
Semi ripened mango – 2 Nos(Thothapuri/Kilimooku mangai)
Red chilli powder- 4 tbsp
Asafoetida- 1 tsp
Salt – To taste
Gingelley oil-1 tbsp
Mustard seeds – 1 tsp
- Wash and cut the mangoes into small pieces.
- Place it in a bowl and add all the spice powders.
- Toss well so that they get blend with the chopped mangoes.
- Finally splutter mustard seeds in the oil and temper it. Mix well.
- The pickle goes best with curd rice.
Sago vadam is the easiest and simplest fryums that can be made in a jiffy. I have seen my mannima(mom’s mom) making this vadam. It was there in my grandmom’s place and I ate this for the first time when I was too young. Later my amma and paati(dad’s mom) started making this at home. This time my mom made and sent me a couple of photos. After seeing the snaps, I got tempted and made it the very next day. Thank you amma for the recipe <3.
Sago – 1 cup
Water – As required
Salt – To taste
Green chilli paste / Red chilli powder – As required
Lemon juice – 1/2 (optional)
Asafoetida – 1/2 tsp
- Wash and soak the sago in water for 6 -8 hours. I used big size sago. Depending on the size of the sago, soaking time vary. The water should be well above the sago level.
- Meanwhile grind green chillies into a paste with water.
- Add green chilli paste, asafoetida, salt into the sago and mix well. Pressure cook it for 11 whistles.You can also add lemon juice at this stage but I don’t like to add it.
- The sago will be in kheer consistency and will look transparent.
- Allow it to cool. Spread a plastic sheet or cotton cloth. Pour half a ladle of sago and make it to a small disc.
- It should neither be too thick nor too thin. Dry it in hot sun. If you are in flat, dry it in a place where you get the heat or under the fan.
- If it gets dried, you will be able to peel it off. Dry it until it get the glassy texture.
- To fry the fryums heat the oil and immerse the vadam well. Fry until they turn light brown.
Add salt carefully. If you taste, it should be mild. So that when you fry, the salt will be in right amount.
To make Tomato Sago fryums, blanch the tomatoes, grind and strain it. Mix the paste with the sago mixture. Add red chilli powder into it.
To make Onion Sago Fryums, grind the onion and mix it with the sago mixture.
While frying, the oil should be in right temperature. else the vadam will turn brown.