With the beginning of the Adi month, I receive email reminders from my in-laws about the different auspicious dates and food associated with each. This definitely brings some spice to the daily routine and prompts me to break away from my regular menu. I recently made pongal, gotsu and coconut milk payasam and it was really yummy. I heard my hubby thank his dad profusely for sending these emails which lead to my culinary presentations before the god and finally end up in his tummy:D. On the first day of Adi you are support to make coconut milk payasam and feed your husband, which I did. To add to the festive spirit I made the classic combination of venn pongal and kathrikai gotsu and it was all very satisfying and yummy. Here go the recipes -
I had previously posted the recipe for Venn Pongal here.
- Onion - 1 large finely chopped
- Tomatoes - 2 chopped
- Brinjal - 6/7 small ones chopped
- Tamarind pulp - 1 cup
- Oil - 1 tsp
- Mustard - 1 tsp
- Turmeric - 1/2 tsp
- Hing - 1/4 tsp
- Curry leaves - 10
- Red chillies - 4
- Sambhar powder - 1/2 tsp
- Heat oil and temper the mustard, curry leaves, turmeric, sambhar powder and red chillies and add hing to it.
- Add the onions and saute till golden brown. Then add tomatoes and cook till soft.
- Add the brinjal and cook for 10 mins.
- Add some water and the tamarind, salt and cook till the brinjal is soft. Serve hot with pongal.
- Coconut milk - 1 can
- Fresh or frozen shredded coconut - 1 cup
- Jaggery - 1 cup
- Elaichi powder - 1 tsp
- Ghee - 1 tsp
- Cashews - 2 tsps
- Kismis - 2 tsps
- Bring the coconut milk to a boil and add the coconut and jaggery to it. Heat till they all blend well and turn off the gas.
- Add elachi powder.
- Fry the cashews and kismis in the ghee and add to the payasam. Enjoy steaming hot!