October 05, 2021

Basic Mahalaya Amavasai Thaligai ( Samayal) & Vazhakkai Podimaas


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 Pitru Paksha / Mahalaya Paksha is in veneration of our deceased ancestors.  In my earlier post of Payatham Paruppu Payasam, I have given an elaborate explanation regarding Pitru Paksha.

Pitru Paksha starts on a Pournami /Full Moon Day and Culminates on Amavasya / New Moon Day. This New moon day is known as Mahalaya Amavasya or Sarva Pitru Amavasya ; considered to be very auspicious as it is believed that even if we are unable to pay obeisance to our deceased fore fathers all round the year, offering our oblation on this particular day will please their souls and we shall be blessed abundantly.  

Vazhakkai Kariamudhu / Vazhakkai Podimaas / Vazhakkai Curry,amavasai thaligai,amavasai samayal,sarva pitru amavasya, tambrahm amavasai samayal, iyengar thaligai , mahalaya thaligai , Mahalaya amavasay samayal

This year Mahalaya Amavasya is on 6th October 2021 . Another speciality of Mahalaya Amavasya is that the Holy Festival of Navratri commences from the day after Amavasya . 

Each family has a different way of offering bhog to the ancestors depending on the family tradition and culture .

In this post,I am going to share on how Mahalaya Bhog is prepared and offered in a Tamil Brahmin Family . There may be slight variations, but the basic menu remains the same .  This is the simplest bhog /samayal /thaligai one can prepare and offer to the ancestors.  You can follow this menu for all the Amavasai / New Moons that fall round the year if you have elders at home who offer Shraadh / Tharpanam on Amavasya. 

Unlike regular days ,we cannot use all vegetables and lentils for preparing an Amavasya meal . There are specifications to be followed  . Now a days it is not possible to sit and make such an elaborate spread on working days,so we can follow as much as we can to keep up our traditions rather than give up completely. 

  • Bittergourd (Pavakkai) & Vazhakkai ( Raw Banana) atleast must be included . Other vegetables that can be included are cucumber,  yam, sweet potato (sakkaraivelli kizhangu) , clustered beans(kothavarangai),  flat beans (avarakkai), taro root(arbi /seppankizhangu)
  • Moong Dhall /Payatham Paruppu and Udad dhall /Ulutham Paruppu are the only lentils that are used . 
  • Jaggery to be used for sweetening the paysam. 
  • Coconuts ,dry red chilli, green chillies ,pepper ,mustard ,ginger are to be used for seasoning and as spice agents .
  • Ghee / Nei to be served alongside rice without fail.

Vazhakkai Kariamudhu / Vazhakkai Podimaas / Vazhakkai Curry,amavasai thaligai,amavasai samayal,sarva pitru amavasya, tambrahm amavasai samayal, iyengar thaligai , mahalaya thaligai , Mahalaya amavasay samayal

In this basic Amavasya platter ,I have prepared a very simple and easy menu option which can be prepared without much stress and strain .

The 2 main mandatory vegetables bitter gourd and raw banana are part of the lunch menu.

Click on the individual recipe names to follow the recipe. 

Pavakkai Kuzhambu / Pavakkai Pitla / Haagalkai huli 

Payatham Paruppu Payasam / Moong Dhal Kheer/ Hessrubele Payasa

Ulundhu Vadai / Uddhina Vade / Medhu Vada 


Vazhakkai Kariamudhu / Vazhakkai Podimaas / Vazhakkai Curry 

Vazhakkai Kariamudhu / Vazhakkai Podimaas / Vazhakkai Curry,amavasai thaligai,amavasai samayal,sarva pitru amavasya, tambrahm amavasai samayal, iyengar thaligai , mahalaya thaligai , Mahalaya amavasay samayal


Preparation Time - 15 mins
Cooking Time - 8 to 10 mins
Complexity - easy
Serves - 2 to 3

Ingredients 

3 medium sized raw banana / kaccha kela / vazhakkai 
2 tsp curry powder / kariamudhu podi
Few curry leaves 
2 tbsp fresh grated coconut 
2 dry red chillies 
1 tbsp oil 
1/2 tsp mustard seeds 
Salt as needed 

Method 

  • Peel the raw bananas and roughly chop them into big cubes .
  • Take sufficient water in a pan and boil the chopped raw banana with some salt . The pieces should be well cooked but firm to touch . This may take about 6 to 7 mins.
  • Drain the water and let the bananas cool a bit.
  • In a pan heat the oil and temper the mustard seeds,curry leaves and red chillies. 
  • Add the boiled banana ,saute it well and sprinkle the curry podi over . Toss it well and lightly mash the bananas like how we do for potato curry. 
  • Close a lid and continue to cook for a minute or two . 
  • Finally garnish with fresh coconut and serve .





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