Rajma Sundal - Navaratri Special

 Those of you who follow my blog posts regularly, by know very well know what is Sundal and how much me and my family love eating sundals with our meals .

Also,with Navratri going on ,this time I made sundal using rajma which definitely was my first attempt as rajma usually takes the form of Rajma Masala or Rajma Pulao in my house .

I was skeptical about how South Indian flavors would blend with rajma in the form of sundal, but I was totally wrong. It was just my mindset and pre conceived notion ,I must say .The fresh coconut,  tempering of fresh green chili and ginger along with the delicious Sundal Podi (special spice mix)  went so well that we all enjoyed eating this delicious rajma sundal .

I have used the Chitra variety of rajma ,but you can use any variety of rajma which you use regularly.  Make sure the rajma is soaked well for minimum of 10 hrs so that it gets cooked well .Rajma sundal certainly needs a good amount of pre preparation time,so ensure that you give it the required soaking time to get best results .

Difference between Chitra Rajma and Jammu Rajma (red /laal rajma) 

Chitra rajma is slightly bigger in size than laal rajma and also light pinkish in color . This variety of rajma is softer and has a slightly sweetish taste . One biggest advantage of using Chitra rajma is that they get cooked faster and minimum of 8hrs soaking time is enough.  Apart from this ,there is no much difference and we can use both these variety of rajma interchangeably in our recipes.  

For variety of other sundals and Navaratri celebrations,click here.  

Soaking Time - 8 to 10 hrs

Cooking Time - 30 mins

Complexity- easy

Ingredients 

200 gms rajma/kidney beans

1/4 cup fresh grated coconut 

2 tbsp sundal powder 

2 green chillies finely chopped 

1tsp finely chopped ginger

2 tsp oil 

1 tsp mustard seeds

Salt as needed 

Asafoetida as needed 

Few fresh curry leaves 

Finely chopped fresh corriander 

Method 

• Wash and soak the rajma in fresh water for minimum 8hrs
• In the morning, drain the soaked water and pressure cook with little salt for 4 to 5 whistles .Let the pressure release naturally, open carefully and press one rajma bean between your fingers . If you are able to easily press it ,then the rajma is cooked well,incase you feel it is hard, pressure cook for another 2 whistles extra .
• Drain the rajma in a strainer/colander and let it rest for a few minutes. 
• Meanwhile,  heat the oil in a thick bottomed pan and crackle the mustard seeds followed  by green chillies, curry leaves and ginger . Add asafoetida in low flame to avoid burning. 
• Add the cooked rajma and mix well,adjust salt if needed .
• Tip in the sundal podi,fresh coconut, corriander and give a quick stir .Turn off the stove .Don't cook too much after adding sundal podi as there is a chance of it getting burnt .
• Delicious rajma sundal is ready.

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Vijayadasami/ Dassera - Significance and Celebration

 The day after Mahanavami/ Saraswati Pooja  is Dassera/VijayaDasami - an auspicious day to commence any new venture , business , studies etc 

Dassara/Dussehara is also the day when Lord Rama won the battle against Ravana in Lanka and freed Sita Mayya from his clutches . 

In North India ,on Dassara ,effigies of Ravana ,Kumbakarna and Indrajith are burnt down indicating victory over evil . Also , stage shows depicting the Ramayana ,known as Ramlila are staged in many places .

Vijay In Hindi / Sanskrit means Victory and since Lord Rama emerged victorious by destroying the evil forces on the Dasami Day it is known as VijayaDasami .

The below image, depicts Lord Hanuman giving assurance to Seetha Mayya that Lord Shri Ram is on his way to free her . Seetha Maa trusts Lord Hanuman when she sees Lord Rama's Ring with Hanumanji and he then flys back with the happy news of Maa Seetha's location in Ravana's Empire after which Lord Rama comes to Sri Lanka and defeats Ravana after a long battle .

 Traditionally ,during the olden days new academic year would start on the eve of Dassera.

This practice is called Vidyarambham . "Vidya" meaning Knowledge and "Aarambham" meaning Start .

 Lord Hayagreeva and Devi Saraswati are the Hindu God and Goddess of education ,art forms and intellect. 

On Saraswati Pooja ,we offer our salutations to Maa Saraswati by placing our books , musical instruments , tools etc.  To know more about Ayudha Pooja / Saraswati Pooja click here .. 

On Dassara ,we do a Punara Poojai also known as Pooja Yeduppu ,meaning we again thank the lord for having bestowed their blessings on all these tools and then as a customary practice children are asked to study a few chapters,  those playing the musical instruments, play them for a while ,so on and so forth .

In South India even to this day ,fresh admissions to dance schools , music schools  or any new art form commence on Dassera/Vijaya Dasami .We offer our salutations to the Guru by offering them Thamboolam (Betel leaf , betel nuts, fruits and flowers) along with Guru Dakshina (token fees) and then start learning the new art form .

Those who keep Golu/Kolu , perform an Aarthi on the night of Dassera and symbolically just make one doll on the step to lie down, which denotes bidding farewell to the Gods and Goddesses for this year. 

In Calcutta and Bengal ,the Durga Maa idols are immersed into the water bodies bidding her adieu until next year . The married ladies of Bengal dance and play with Sindhoor known as Sindhoor Khela which is considered very auspicious and they pray for the long life of their husband. Sindur Khela is applying vermillion or sindoor on one other's faces and they dance to the dhol and beats along with Durga Maa's procession.

For Sindur Khela ladies wear the traditional white and red Saree known as Laal Paad or Laal Paar .The white color denotes Purity and red color denotes Fertility .

In Maharashtra, there is a unique and wonderful tradition of exchanging a leaf from a plant with one another and call it "sone ghya" meaning "take this gold" . The leaf is known as SonPatha or Sonpatta or Apta Leaf  . "Sona" in Marathi is gold . There is a belief that when one offers these leaves to lord on Dassara and exchanges it with friends and family,there is bountiful blessing of Lord Kubera (the lord of wealth and prosperity) in our homes ..the leaf is given the status of gold which is regarded highly precious and valuable .

Also ,on Dussera is drawn a special rangoli called "Saraswati" in Maharashtrian homes .

This below rangoli is a symbolic representation of the apta leaves . Botanically it is called Bauhinia racemosa , a native tree supposed to have lot of medicinal values and widely used in Ayurveda too.

Saraswati Rangoli 

This is a symbolic representation of Saraswati Maa and is generally drawn on a slate along with symbols like Om 🕉  and Swastik . This custom originated in Maharashtra and the design pattern also depicts a peacock . One may include the design of foot steps too which denotes the presence of Lakshmi Devi .

Both these rangolis are drawn by my talented friend Priyadarshini who happily let me share her work on my blog.

Having spoken so much about Pooja , it is obvious that we will prepare and offer Bhog / Prasad even on the last Day . Since Dassara marks the beginning of a new dawn it is mostly celebrated by making some sweet and a small festive meal .

In Gujarat and Bombay on Dassara ,the special breakfast is Jalebi and Fafda . I love to enjoy this combination. It feels so special to indulge into a rich sugar laden sweet occasionally .

In south India we normally make some paysam or sweet and celebrate this day .In my home it would normally be Sakkara pongal or Sheera along with some Bajjiya like Potato Bajjis or Vazhakkai (Raw Banana) Bajjis.

Sharing a small Bhog Thaali that I offered last year (2023) on Dassera / Vijayadasami 

Items in Frame  .. click the individual recipe names below for a detailed recipe .. 

Sakkarai Pongal

Masala Matar Pulao

 
Sweet corn salad 

Raw Banana Bhajjiya

 
Gujarati Kadhi 

Curd Rice 

Payathangaai Poriyal / Karamani Thoran / Longyard beans stir fry (Vegan & Saatvik)

 Payathangaai , karamani , chowli or Long beans is a nutrient rich and powerhouse of natural fibre coupled with antioxidants and immune boosting properties. 

A green vegetable widely used in India in various forms makes it the most sought after vegetable . As the beans reach almost 2 to 3 feet in length they are known as long yard beans . These belong to the cow pea family popularly known as lobia ,chowli or karamani . 

The beans are thin ,long ,slender and very tender . They look very appealing to the eye when we see it and are stocked up as bundles since they are long .  Very easy to cook and it can blend in very easily with all sorts of seasonings and flavorings . Normally prepared as stir fries,  steamed and used in salads or mild vegetable stews .

It is good to incorporate the payathangaai in your day to day meals as it is rich in fibre and also potassium, magnesium, vitamins C and A .

A vegetable which is heart friendly due to potassium content and gut friendly due to fibre content.  The fibre content prevents constipation and the potassium present in the chowli helps to maintain the BP and in turn helps and protects the heart.

The magnesium, zinc ,vitamins C and A help in maintaining the over all cell growth in the body and helps in having a good metabolism due to the antioxidants present . 

The recipe that I am sharing today is a very simple yet flavorful curry/stir fry made using karamani and very popular in Tamil Nadu and Kerala.  This version is a no Onion No Garlic recipe but you may use finely chopped shallots for added flavor.  

In Kerala,  Onam Sadhya has payathangai thoran as one of the menu items and in Tamil homes ,this is made as a part of regular meals . Since it is a native bean like cluster beans and flat beans , karamani is widely used during Pithru Paksham (mahalaya Paksham) where we tend to consume only native vegetables. 

The recipe uses very little oil and just 2 tbsp of fresh coconut for seasoning, making it a very healthy and diet friendly preparation. 

Preparation Time  - 10 mins
Cooking Time - 10 mins
Complexity- easy 
Serves - 2 to 3 

Ingredients 

250 gms karamani/chowli/ long yard beans
2 tsp oil (coconut oil or any non flavored oil) 
1 tsp mustard seeds
1 tsp udad dhall
Few curry leaves 
Pinch of asafoetida
Salt to taste 
To grind 
2 tbsp fresh coconut 
2 green chillies 
1/2 tsp jeera /cumin

Method

• Trim the top and end of the long beans and chop them finely.  Wash well and keep aside .
• Coarsely grind the coconut, green chillies and jeera in a blender . We will use this for flavoring the poriyal/thoran.
• In a thick bottomed pan,heat oil and splutter the mustard seeds, udad dhall until golden brown followed by curry leaves and asafoetida.  
• Add the chopped karamani, give a quick stir . Add the required amount of salt and add 1/4 cup water and cook covered for 7 to 8 min until the beans are cooked well and tender .There should be no water left in the pan .
• If at all you see some water is left,  cook uncovered for a few more minutes until the water evaporates .
• Now add the coconut mixture,  give a quick stir, cover the poriyal and turn off the stove.  Let the stir fry rest for a few minutes until all the flavors are absorbed well into the beans .
• Transfer to a serving bowl and serve it with a choice of sambar rice,  rasam rice etc . 

Some more healthy and tasty stir fries /poriyal that you may like 

• Cabbage peas poriyal 
• Beans carrot poriyal 
• Chou chou poriyal (chayote poriyal) 

Mini North Indian Thaali - No Onion No Garlic (Pitru Paksh Special)

 It is that time off the year ,when almost every household in India observes a 15 day Vegetarian meal only  food practice . Yes,it is Pitru Paksha ,also known as Mahalaya Paksha . 

These fifteen days starting from Poornima /Pournami (Full Moon Day) to Amavasya / Amavasai (New Moon day) people abstain from eating non veg , alcohol and also most people avoid the usage of Onion,garlic as part of their  cooking. 

Pithru Paksh / Shraadh Paksh is one fortnight where we pay obeisance to the departed souls ..it is believed that during this period ,our ancestors visit our homes to bless us and partake the food offered to them as part of the ritual.

If you ever thought, that cooking without Onion and Garlic will not make a tasty meal,then you are mistaken my dear friends. 

Here,I have a curated a simple Thaali with lipsmacking delicacies made totally without Onion and Garlic. Click the links below to get a detailed recipe of every item on the Thaali . You can include Fulkas or Puris if you want it to be a little more elaborate. 

Menu on the frame ,
Jeera Rice 

Matar Paneer 

Boondi Raita 

Masala Chaas 

Aadi Amavasai (Amavasya) Special post

Thai Amavasai , Aadi Amavasai and Mahalaya Amavasai  are very significant for Tamil people . The ancestors ,our pithrus are worshipped on Amavasai and the family seeks the blessings of our forefathers for the family's wellbeing. 

Aadi Amavasai is observed in the Tamil month of Aadi / Aashada / Karka (cancer) between July 15th and August 17th. 

Aadi Amavasai is the first amavasai that falls after the start of Dakshinayanam . Dakshinayanam is when the sun moves to the south of Equator .  In western India,  it is known as Ghatari Amavasya .

Like every other Amavasai,  the pithrus are worshipped and the whole family seeks their blessing . It is believed that those who observe Aadi Amavasai their families are blessed with good luck,peace and prosperity by their ancestors.  Tamil Brahmins offer tharpanam around mid morning and offer Dakshina to the Vadhyar / priest . Tharpanam is offered only by the sons who have no father . 

According to Garuda Puranam, offering black til (sesame seeds) and water to forefathers on this day will please them and they shall bless  you with longevity, success, progeny and relief from debts.

My prasadam platter above  was prepared for last year's (2023) Aadi Amavasai .In 2024 ,Aadi Amavsai is on Aug 4th 2024 . 

As like every other special occasion, even Aadi Amavasai is celebrated with an elaborate meal spread offered to our pithrus . Each family has their own tradition of preparing the food . In a typical Tamil brahmin home ,we make Vadai and Payasam along with Raw Banana (vazhakkai) curry , pepper based kuzhambu , jeera pepper rasam ,cucumber pachadi ,boiled moong dhall .

Along with this you can also prepare Arbi fry (seppankizhangu fry) ,Suyyam / Sugiyan ,Inji Thogayal etc etc .

In Maharashtra and  Gujarat ,people feast and rejoice on Ghatari amavasya as Shravan Mahina commences on the day after Amavasya and people observe Vrat/fasting and refrain from eating non veg during Chatur Maas . 

This year in 2024 it is celebration galore continously . 

Aug 2 - Aadi Vellikizhamai - auspicious Friday in the month of Aashada. How to offer maav vilakku on Aadi Vellikizhamai? 

Aug 3 - Aadi Pathinettam Perukku - Thanks giving and gratitude to River Kaveri . You may read my post on Significance of Aadi Perukku on my blog.

Aug 4 - Aadi Amavasai. 

Aug 7 - Thiru Aadi Pooram ( birth of Sri Aandal) 

Click on the recipe Names below for a complete recipe 

• Payatham Paruppu Payasam / Moong dhall kheer 
• Ulundhu Vadai / Medhu Vadai 
• Jeera Milagu Rasam  (skip the tomato while making for Amavasai)
• Vazhakkai Podimaas / Raw Banana curry 
• Vellarikaai Pachadi/ Cucumber Raita
• Milagu Kuzhambu 
• Rice + Ghee 
• Boiled Moong Dhall with mustard jeera tempering.

Incase you don't have time to prepare such an elaborate menu for Amavasai,  you can look up my post on Basic Amavasai Thaligai and cook up and simple, yet authentic  offering for Amavasai.

To know about the Significance of Mahalaya Amavasai look up my post on the same .

Aloo Gobhi Sabji / Potato Cauliflower gravy - No onion No garlic sabzi

 Aloo Gobhi is a classic winter delicacy . Piping hot phulkas/ rotis and a bowl of delicious Aloo Gobhi curry is an absolute bliss on a chill winter night . 

Very simple to make with just basic spices ,Alu Gobhi sabji can be prepared in less than 15mins. I saute the basic spices with tomato ,potato and cauliflower and cook it in a pressure cooker for 1 whistle.  This way it gets done quickly and perfectly . 

The final garnish with fresh corriander is the icing on the cake,the smell of fine chopped kothmir when mixed with the curry kindles the appetite instantly.  Those of who you like a little extra zing, you may squeeze some lime juice over the gravy.

Aloo Gobhi is a very popular side dish ordered in most restaurants and dhabas for all those who love typical North Indian flavors. We can make a dry curry like a stir fry using Aloo and Gobhi or even as a semi liquid gravy . 

We love the gravy type curry at home ,so I prefer to make this for my family . A perfect choice for Vegans as well as those who don't prefer to include Onions and Garlic in their meal .

I chose this recipe for our ongoing No Garlic No  Onion recipes theme in Shhh cooking secretly  group. Theme  suggested by Priya Iyer ,a versatile blogger .I was partnered with Sujata Ji for this theme who has dished out a creamy and delectable Paneer Malai Curry.

Preparation Time - 15 mins
Cooking Time - 20 mins
Complexity - simple
Serves - 2 to 3

Ingredients 

1 medium sized Cauliflower 
2 medium Potatoes 
3 medium Tomatoes
2 Green chillies finely chopped
1/2 inch Ginger finely chopped
1/2 tsp Red chilli powder
1tsp Dhaniya jeera powder 
1/4 tsp Haldi/turmeric 
1 tsp garam masala
1/2 tsp jeera
1/4 tsp saunf
Salt as required 
Corriander leaves finely chopped
2tsp Oil
Pinch of sugar

Method 

• Cut out the florets from the main flower and soak it in salt and turmeric water.  This enables to clean up some hidden worms which are usually hidden inside the cauliflower.  Discard the water after rinsing the florets well .
• Cut the potatoes into small cubes and tomatoes into medium Chunks.
• Heat the oil in the pressure cooker and splutter the jeera and saunf . Once it crackles, fry the chopped ginger and chillies .
• Add the spices (turmeric, chilli powder, dhaniya jeera powder  and garam masala) and fry it on low flame without burning the masalas.
• Add the tomatoes and cook it well until it turns mushy.
• Add the potatoes, cauliflower mix it well .Adjust salt ,sugar, 1/2 cup water and pressure cook for 1 whistle on medium flame.
• Release the pressure naturally,  give it a nice stir . Take 1 tbsp of the curry in a bowl and lightly mash it. Add it back to the gravy and give a quick boil for 1 or 2 mins. This mashed portion gives the gravy some thickness and volume to the curry.
• Garnish with fresh corriander and squeeze some lime just before serving and serve hot .

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