Though people are celebrating different festivals/events, they should remember the death ceremony of their ancestors and perform srardham to make their soul rest in peace. Nowadays in this fast world people are not able to perform srardham in a very traditional manner. Many people are now reaching out mutts(madam) and pay some amount to perform srardham. Still many families are following traditional manner in which they perform homam with the help of pandits(sasthrigal) and prepare thevasa samayal and provide them to atleast 4-5 pandits(Brahmanas). This will make our ancestors' soul happy and in-turn our family and next generation of our family will be blessed by them. You can refer http://www.jayasree.net/customs_traditions.htm about srardham. In this post we will focus only on Srardam recipes.



Srardham (Thevasam)



Things we need to prepare on the day prior to srardham:

We need to take 3-4 big plates(pithalai thambalam recommended), 1-2 small plates, 1-2 wooden slab(palagai or manai) (now a days even plastic plank are available) for the pandits to sit and perform the rituals. Clean all these and allow them to dry. Keep 1 bucket of sand in the place where we need to perform the homam. On the day of srardham, we need to wash our home. We can either cut all the vegetables that we need to cook on the day before the srardham or we can do it early in the morning on srardham day. We need to make the clothes soak in water and dry it completely a day before srardham so that people can wear those dry clothes on the day of srardham.

In many families, there will be 3 pandits and 1 vishnu leaf and therefore i have considered the ingredients that can be served for 6 people. Normally samyal(cooking) for srardham will vary for different people based on their family history. I would like to share the recipes for srardham as per my knowledge and what I followed in my home and this will vary from place to place and family to family.

List of vegetables/groceries that can be used to prepare samayal for srardham:

RawBanana(Vazhaikaai), Bitter gourd(Pakarkaai), Cluster beans(Kothavarangaai), Cucumber(Vellarikaai), Snake gourd(Pudalangaai), Raw Mango(Mangaai), Ginger(Inji), Colocasia(Sepangkizhangu), Elephant Yam(Senai), Banana, Mango(fruit), Pepper, Coconut, turmeric powder, moong dal.

List of vegetables/groceries that we should surely avoid:

Red Chilli, Thur dal, green chilli, Dhaniya

List of important dishes we need to prepare for srardham:
1. Payasam
2. Thayir Pachidi
3. Vazhaikaai curry
4. Kootu
5. Poritha kuzhambu/Moorkuzhambu
6. Rasam
7. Dhal for serving
8. Thyvayal
9. Inji-Maangaai Pickle
10. Patchanangal(Sweets & Savouries)

Things we need to prepare before starting the main samayal:
  • Take 1.5 coconut and grate it
  • Soak 1 tablespoon of raw rice in water for sometime
  • Grind the coconut and soaked raw rice in mixer to a nice paste and keep it aside
  • Take 2 cups of moong dal and dry fry in a heavy bottomed pan till it becomes light red color and we get a good aroma. Take ½ cup of roasted moongdal separately soak it in boiled water for 1 hour and cover it with a lid for sugian.
  • Cook the remaining fried moong dal in a cooker or directly in flame and smash it well and take it in a bowl and keep it aside
  • Take 1 handful of whole black pepper and grind it in a mixer to a nice powder without adding water.
  • In a pan, heat two teaspoon of oil and when the oil is hot, add 2 teaspoon of mustard seeds and when it starts to sputter add curry leaves and remove it from the flame and keep it aside. We will use this as a seasoned ingredient for kuzhambu, rasam and pachadis.
  • In a pan, heat two teaspoon of oil and when the oil is hot, add 2 teaspoon of mustard seeds and when it starts to sputter add curry leaves and 2 teaspoon of urdhal and remove it from the flame when the color of the dhal change to light brown color and keep it aside. We will use this as a seasoned ingredient for kootu, curry and thuvayal.
1) Payasam:
We can prepare Paal Payasam. We need to finely cook the two handful of raw rice and add 2litre milk to the cooked rice and stir continuously. When the milk boils and reduce to half of the quantity, add 1 cup of sugar to the milk mixture and allow the paal payasam to boil and them remove from flame.We can also add grated jaggery to cooked rice and when the mixture starts to boil, add milk and remove from flame. This is another method to prepare payasam.

2) Pachidi Varities:
Cucumber Thayir Pachidi: Grate 1/2 or 1 cucumber(based on the size of the cucumber). Add grated cucumber to 1 cup of water and add a pinch of pepper and keep it in flame and allow it to cook till it started boiling. Strain the water and add the cooked grated cucumber to the ½ cup of curd and mix it well. Take one ladle of grinded coconut and mix the same with the curd. Add required salt and seasoned ingredient.

Mango Pachidi: Take 1 small mango(or raw mango), peel the skin and chop it to big pieces and put it in a vessel and add little water to cook completely. Mango usually takes less time to cook. After the mango is cooked completely, smash it well Take 1 handful of grated jaggery and mix it with cooked mango and allow the mixture to boil. Now add 1 tablespoon of rice flour to little water, stir and mix it thoroughly to avoid lumps and add this to the boiling pachidi and when the mixture starts to boil again, remove it from flame. Add seasoned ingredients to it . Mango Pachidi is ready.

3) Poriyal(Curry) Varieties:
Raw Banana(Vazhaikaai) Curry: Take 3 raw banana and chop it to big pieces. In a heavy bottomed pan, add required water for the chopped raw banana to be soaked completely and to it add ½ teaspoon of pepper powder, a pinch of turmeric powder and when the water starts to boil add the chopped raw banana and add required salt and mix it well. When the raw banana is cooked completely drain the water using strainer and keep the cooked raw banana aside. Add the seasoned ingredient (the one with urdhal) with the raw banana and mix it well and remove from flame.

Cluster Beans(Kothavarangaai) Curry: Take 300gms of cluster beans and chop it finely and keep it aside. In a heavy bottomed pan, add required water for the cluster beans to be soaked completely and add ½ teaspoon of pepper powder and a pinch of turmeric powder and add the chopped cluster beans and mix it well. Allow the Cluster beans to cook completely. Strain excess water using strainer and keep the cooked cluster beans aside. Add the seasoned ingredient (the one with urdhal) with the cluster beans and mix it well. Add 2 teaspoon of grated coconut and mix it well and remove from flame.

4) Kootu Varieties:
Poritha Kootu: Take 1 Cucumber or 1 Snake gourd or we can take both of them and chop it finely. Take water in a heavy bottomed pan and add ¼ teaspoon of turmeric powder and 1 teaspoon of pepper powder and when the water starts to boil, add chopped vegetables and allow it to cook. When the cucumber and snake gourd is cooked completely, add required salt and add 2 ladle of cooked and smashed moong dal and add 1 ladle of grounded coconut paste and mix it well with the cooked vegetables and allow it to boil. When the mixture starts to boil, add 1 teaspoon of grated jaggery and stir well. Add the seasoned ingredient (the one with urdhal) with the poritha kootu and mix it well and remove with the flame. Poritha kootu is ready.

Bittergourd(Pakarkaai) Puli Kootu: Take 2 big bitter gourd and chop it finely. Take 1 small gooseberry size tamarind and soak it water for some time and extract the tamarind juice and keep it aside. In a heavy bottomed pan, add 2 teaspoon of oil and add the finely chopped bitter gourd and fry it till it becomes golden brown color. Add the tamarind juice to the fried bitter gourd and add a pinch of turmeric and 1 teaspoon of pepper powder and required salt and mix it well. To this add 2 ladle of cooked and smashed moong dal and 1 ladle of grounded coconut paste and mix it well. Allow the pakarkaai kootu to boil and add 1 teaspoon of grated jaggery and mix it well and remove from flame. Add the seasoned ingredient (the one with urdhal) with the pakarkaai puli kootu and mix it well and remove with the flame Bitter gourd kootu is ready.

Take 2 ladle of smashed cooked moong dal separately in a bowl for serving. Add little water to the remaining smashed dal and mix it well and keep it separately for rasam.

5) Kuzhambu:
Moorkuzhambu: Take ½ cucumber and peel the skin and chop it to bigger pieces. In a pan or a vessel, add some water (for cooking the vegetable) and add 3 teaspoon of pepper powder and ¼ teaspoon of turmeric powder and chopped cucumber and allow the cucumber to cook completely. When the cucumber is cooked add 2 -3 cups of thick butter milk and add required salt and remaining grounded coconut paste(minimum two or three ladle). When the kuzhambu starts to boil, remove the moorkuzhambu from flame. Add the seasoned ingredient (the one without urdhal). Moorkuzhambu is ready.

6) Rasam :
Milagu Rasam: Take 1 small lemon size tamarind and soak it in water for sometime. Extract the tamarind juice and keep it aside. Add the tamarind juice to a vessel along with 3 teaspoon of pepper powder and a pinch of turmeric powder and allow the rasam to boil. Add 1 ladle of cooked and smashed moong dal to the boiling rasam and add required water to the rasam and when the rasam is about to boil, remove from flame. Add a pinch of grated jaggery and add the seasoned ingredient (the one without urdhal). Milagu rasam is ready.

7) Thuvayal:
Take 1 handful of grated coconut and add 1 teaspoon of chopped ginger and 2 big pieces of peeled manago. Grind all these in a mixer along with required salt and 1 seesame seed ball(ellu urundai) and grind it to a nice paste. Add the seasoned ingredient (the one without urdhal). Thugayal is ready.

8) Savouries(Patchanangal) Varieties:
Ulundhu Vadai(Urdhal Doughnut): Soak 2 cup of urdal & 2 teaspoon of raw rice (pacha arisi) in water for 30 mins. Strain the water after 30mins and add the urdal to mixer and grind it with salt, 1 teaspoon of chopped ginger and ½ teaspoon of pepper powder without adding water. Take the grounded flour in a bowl. Heat oil in a heavy bottomed pan for frying the doughnuts. Take 1 small ball of flour and pat it in the palm and make a small hole in the centre and remove it from flame and drop it in the hot oil. Repeat the steps for 3 more doughnuts and fry the doughnuts in oil. When the doughnuts turn into golden brown color, remove from flame and add it to the bowl having a tissue to drain excess oil. Repeat the steps for the remaining dough. Urdhal doughnut is ready.

Appam: Take cup of raw rice and soak it in water for 30mins. Strain the water after 30mins and grind it to a nice paste in a mixer without adding water. Add 1 cup of grated jaggery and 1 banana to the mixer and grind it along with the rice flour. Take the ground flour from the mixer in a bowl. Heat some oil in a heavy bottomed pan, and when the oils is hot, add 1 small ladle of ground flour to hot oil and allow it to fry on both sides and remove the fried appam from flame and place it in a bowl or plate over the tissue to remove excess oil. Appam is ready

Seasame seeds ball(Ellu Urundai): Take 1 cup of ellu(seasame seeds) and soak it in water for 30 mins. Strain the water and add the ellu to heavy bottomed pan and fry it until the ellu starts to sputter. Take the ellu and keep it aside in a plate. Take 2 handful of grated jaggery and add it to heavy bottomed pan, and add water. When the jaggery syrup comes to thick consistency, add small drop of jaggery syrup in a cup of water, the jaggery syrup should form like a ball this is the correct consistency and remove the jaggery syrup from the flame. Add the jaggery syrup to the fried ellu and add 1 teaspoon of ghee and mix it well. Make small balls of ellu mixture and keep it in a plate. Ellu urundai is ready.

Senai(Elephant Yam)/Raw Banana(Vazhaikaai) Chips: Take 100gms of senai or 1 raw banana. Peel the skin and slice it and keep it aside. In a heavy bottomed pan, add oil and when the oil is hot, add the sliced senai or raw banana and fry it until it becomes crisp. Take the fried senai or raw banana and place it in a tissue to remove excess oil. Repeat the above steps for the remaining slices. Now the Senai/Raw banana chips is ready.

Sugiyan: Take 1 ladle of grounded rice flour we prepared for Appam(before mixing the jaggery) and 1 ladle of urdal flour we prepared for urdal doughnut and mix it well in a bowl. Add little water and mix it well. The mixture should be of bajji flour consistency. Add ½ teaspoon of salt to the mixture.

Take the soaked roasted moong dal we kept separately and drain the water and grind it in a mixer to a nice paste without adding water. Take the grounded flour in a bowl and keep aside. In a heavy bottomed pan, add some water and add ½ cup of grated jaggery and stir it continuously till the jaggery dissolves in water and becomes a thick consistency. Add the grounded flour and mix it well continuously until it becomes thick and non sticky in the pan. Now the puranam is ready

Make small balls of puranam and soak it in rice, urdal flour and dip it properly to make all the 4 sides dipped in flour and add the puranam to hot oil and fry it till it becomes golden red color. Take the sugiyan out of the oil and keep it in a tissue paper to drain excess oil. Sugiyan is ready.

Post a Comment Blogger

  1. Is it necessary to soak ellu for ellu urandai. In our house my MIL used to make urandai without soaking ellu. Is there anything special if we soak ellu for ellu urandai.

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  2. By soaking the ellu, we can remove the ellu skin easily.

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  3. Our family makes avaraikkai poricha kootu and moong dal rasam and adhirasam for sratham, can you please post those recipe too..
    We are basically N.A. tamil brahmins who dont use snake gourd in cooking.
    Thanks mami..I follow all your recipes for all functions..

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  4. Thanks a lot Nikki for your comments. I will post your requested recipes also soon.

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  5. Turmeric power and coconut shall not be added in the thivasam samayal.

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  6. Thanks for All your descriptive inormations . I would really like some help with Valaikappu and Seemantham Preparations like maladu and poorigolu (varavarasi). Looking forward to hearing from you.

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  7. athirsam is a very tricky one - have tried so many recipes but nothing has worked so far. looks forward to your recipe mami...if you can pls post exact measurements and photos if possible to make it easy for all of us.
    shantha

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  8. Hi, Please check the recipe for Athirasam in the below link

    http://www.subbuskitchen.com/2009/11/adhirasam_24.html

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  9. For Sradham, there should be 3 curries, particularly vazhaikkai, kothvarangai, and PALAA MUSU which is of great importance. If Palaa Musu is not available, we can make vazhaithandu curry, or Sarkaraivalli kizhangu curry or Pidi Karunaikizhangu curry.
    Sambar is not prepared on Sradham day, only poricha kuzhambu, using Avaraikkai. Some families use pudalangai for poricha kuzhambu, though in Sri Somadeva Sarma's book, it is not recommended. Then two varieties of chips, one with Senaikizhangu and the other with Paahaarkaai. For Moar kuzhambu, seppankizhangu can be used. In Bhakshanangal, apart from ellu urundai, payatha urudai, thirattu paal, then kuzhal, and wheat halwa, are also prepared. Then, fruits like plantain, grapes, and mango fruits are also served. Only payatham paruppu is served instead of toor dhall.

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  10. In Our family they use some podi, some say this as Karma podi or Kari ma podi. Could you please post how to make this podi?

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  11. VAIDYANATHAN .K.N.12 March 2012 23:11

    I AM SENIOR CITIZEN PERFORMING ALL RITES AS ORDAINED.I AM HAPPY THAT THE YOUNGER GENERATION TODAY NEED NOT WORRY ABOUT ANYTHING IN BRAHMIN COOKING,AS SUBBUS KITCHEN IS AVAILABLE ON THE NET.GREAT SSRVICE.KEEP IT UP

    SRADHA SAMAIYAL AND THE VISHNU ELAI DEPICTION WITH ITEMS SERVED IN APPROPRIATE PLACE IS VERY INFORMATIVE.
    THE VEGETABLES NOT TO BE INCLUDED IS ALSO EDUCATIVE.

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  12. Hi Vaidhyanathan

    Your comment is motivating me. Thanks. Keep providing your valuable suggestions also.

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  13. SRADDHA CHAMAYAL DESCRIBING EVERY ITEMS IS A BOON TO ME SINCE I AM NOT AWARE OF THIS AND ALWAYS ASK OTHERS WHO GIVE ME DIFFERENT OPINIONS. VERY INFORMATIVE. THANKS

    UMA

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  14. take equal quantity of seeraham pepper and rice. roast it separate and then make powder.that is curry ma podi.add required quantity of this powder rassam koottu pachadi and carries.it give coconut taste to our sraddha chamayal.we should not use coconut in sraddha chamayal

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  15. take equal quantity of seeraham pepper and rice. roast it separate and then make powder.that is curry ma podi.add required quantity of this powder rassam koottu pachadi and carries.it give coconut taste to our sraddha chamayal.we should not use coconut in sraddha chamayal

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  16. inour family perandai thuvayal is very important item

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  17. hello mami,
    ur receipes are really good and i'm going to try out ur receipes.its very useful and can u give receipes for thanjavur side sradhams b'cause basically my birthplace is kerala border and married to trichy,thanjavur family.thank u.

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  18. hats off to you. youngsters need not worry about anything for new dishes. you are explanining well.

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  19. Hi
    We also have thenkozhal and uppettu (poli) in our house.

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  20. Hi
    We also have thenkozhal and uppettu (poli) in our house.

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  21. we didn't include coconut and white sugar for my mother in law on the 12th day. so these two are avoided. i make morkuzhambu with ginger, urad dhal and kari leaves ground and add vadai as 'than'. we have thenkuzhal and thirattuppal (with vellam).

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  22. mami, is avarakkai part of thivasam vegetables? please confirm. in bangalore, we don't include pudalanga because the brahmins here are subramanya/naga bakths and they don't touch it. also, my in-laws stopped eating avarakka after their visit to varanasi. please clarify.

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  23. Can someone explain why only pepper is used for devasa chamayal? Also for anjaneyar vadai? Why is it not good to use green chillies?

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  24. Dear one, having lost my wife, I now have to do everything. Your notes are just wonderful and I will try them all before the BigDay.

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  25. 5 types of food in Shradha: Bhakshya, Bhojya, Lehya, Chosya, Paaniya(draviyam). You have covered most. Thank you

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  26. wow what a helpful link..i am residing in uk wondering about my father in laws shradham samyal which is tomorrow.. thanks for the wonderful post very helpful indeed!!God bless you mami...

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  27. Thanks Mami. You are simply wonderful. the explanation, the details which you give is so good. I visit your site always and you always seem to help out like our mothers. Thank you very much Mami. Sivsu

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  28. Thanks Mami. You are simply wonderful. the explanation, the details which you give is so good. I visit your site always and you always seem to help out like our mothers. Thank you very much Mami.

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  29. vanakkam mami,thank you for posting sraddham recipes.I have been asking every one ,but now a days lot of people doing sraddham in matham because of lack of facilities.
    Is it o.k to use turmeric powder for cooking?
    thank you again

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  30. in our family we follow milagu samayal no thengai and jeeragam once the adhyars finish eating they are given vethilai paakku with litttle krambu in short srardham has to be performed as per the family's traditions rather than from internet blogs

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  31. please tell me the recipe for thani kutu for sumangali prarhanai

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  32. Dear Sir/Mami
    please give the recipe for Tirunelvi davasa chamayal as i am a keralite got married to Tirunelvi Iyer family

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    Replies
    1. Hi, I am also from Tirunelveli and i have given the procedure as per tirunelveli style only.

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