A Taste of Tradition: Celebrating Tamil New Year with Vazhaiyilai Virundhu
"Summer proclaims its arrival with a Midas touch" - Bunches of Golden Shower Flowers drooping out from the trees - Kani Konna Poo. Shredding the beauty and bounty announcing the arrival of New Year in South India. Tamil New Year otherwise called as Tamizh Puthandu/Tamizh Varusha Pirappu also has different names like Chithirai Kani, Chithirai Puthandu as it falls during the Tamil month of Chithirai(April). The beginning of Chithirai(mid of April) month is considered as the beginning of New Year in different cultures in India. The same festival is celebrated with different names like Vishu in Kerala, Ugadi in Karnataka, Andhra Pradesh and Telangana, Gudi Padwa in Maharashtra, Pana Sankranthi in Odisha etc.,
Though I have loads of memories celebrating this festival as 'Vishu' at home, living in Tamilnadu has brought forth a lot of reminiscence of the same festival 'Tamizh Puthandu' in terms of food. We wake up early in the morning(at the designated, auspicious time to see the Vishu Kani). My Dad wakes us up insisting not to open our eyes, walk us to the Vishu Kani blindfolded, wash our eyes with water and make us see the 'Vishu Kani' - special decoration for the day. A statue of Lord Krishna would be adorned with flowers, a Mirror would be kept near the statue adorned with Jewellery, an Uruli layered with Kasavu Mundu filled with Vellarikka(Yellow Cucumber), Coconut, Jaggery, Banana and other Local Fruits(mainly Mangoes & Jackfruit) and Vegetables. The place would be decked up with a whole bunch of Vishu Konna Poo(Cassia Fistula/Golden Shower flowers), other decorations comprises of Currencies and Coins laid over Betel Leaves, and a lighted Nela Vilakku (Traditional Oil Lamp).
Waking up to see the rich bounty of nature & prosperity is the best way to start your year. Every decoration has a specific intention reminiscence of prosperity & good luck. The early hours just before dawn, lingered along with the divine ambience fills our mind with utmost serenity and sense of divinity. The 'Kani Kaanal' is followed by 'Kaineetam'. A tradition of presenting a Coin/Currency along with Betel Leaf and Betel Nut. The elder members of the family hand out Kaineetam to the younger ones. Kaineetam is also given to all those who visit the house on Vishu.
After the Kani Kaanal, we start our day with Vishu Kanji. My Dad usually gives us a combination of Coconut & Jaggery as the first thing to eat on that day. My Mom makes her special Neyyappam for Vishu followed by an elaborate Vishu Sadhya for lunch with Payasam, Pappadam and Pazham. What is a festival without good food? We also get Payasam and Vadai from our neighbours who would be celebrating Tamil Varusha Pirappu. We all share our festive goodies like Payasam, Vadai & Appams with each other that we get to eat different types of Payasams on that day.
Traditionally called as Vazhaiyilai Virundhu in Tamil, the elaborate vegetarian meal is served in a Banana Leaf, Thalai Vazhai Ilai (The tip portion of a Banana Leaf). Serving a meal in a Banana Leaf is quite synonymous to South Indian Culture, which imparts the health benefits in a disguise. Serving food in a Banana Leaf is quite traditional, but etiquette plays a major role, how a Banana Leaf is placed in front of the person who eats, serving a traditional meal, where and how a side dish is placed in a banana leaf all matters a lot. Mainly considering the ease of the person who eats, the small or the tapering part of a Banana Leaf should be at the left hand side.
Right from a pinch of Salt to Dessert, comes in between a long list of traditional items which can be served to suit your palate. The top portion of the Banana Leaf is segregated for Appalam, Pazham, Snacks and a long list of various Side Dishes. The lower portion of the Banana Leaf is used to serve Rice and Curries and finally, Dessert(Payasam/Pradhaman) is also served in the lower portion.
Start serving with a pinch of Salt, then a Banana & Pappadam at the left end of the Banana Leaf. Serve a Sweet or Snacks like Vadais or Vazhakka Fries. Food served at the left end tends to be mostly pickles/condiments which are served in very small portions. Followed by Pachadi a little bit of more portion compared to condiments. When serving for a Tamil New Year Sweet Pachadi prepared with Raw Mango is a must-serve dish. Then comes Thayir Pachadi, Thogayal, Avial, Koottu, Poriyal etc., slightly larger in serving quantity.
Once the side dishes are served, serve the Rice. Steam cooked Raw Rice/Par-boiled Rice is served in a Vazhayilai Virundhu. First course of Rice Starts with Mashed Paruppu with a drizzle of Ghee, then comes Sambar, followed by Vatha Kuzhambu/Puli Kuzhambu/Mor Kuzhambu, the next round of serving is followed by Rasam, Veppampoo Rasam/Neem flower Rasam is one of the traditional rasams prepared for Tamil New Year and finally finish off the last course of Rice with Curd/Yogurt/Buttermilk. The list and dishes can be lengthened and elaborated to suit your palate and region. Once the Rice is finished, Dessert like Payasam/Pradhaman is served in the Banana Leaf or in a cup.
Finally, Paan/Betel Leaves(Vetrilai) are served with Areca Nut/Betel Nut(Paakku), smeared with a pinch of Lime(Sunnambu) wrapped and chewed after a wholesome meal. Serving Vetrilai Pakku is considered to be auspicious and also a tradition followed in Tamil Culture. It aids digestion, cleanses the mouth and has innumerable health benefits. The whole lot of meal washed of with ease and devoured with contentedness.
This year I thought of sharing a Lunch Menu unique to Tamil New Year with traditional Tamil style Sambar, Rasam, Pachadi, Kootu, Poriyal, Vadai and Payasam served in a Vazhaiyilai(Banana Leaf). Though a traditional Tamil New Year Lunch Menu consists of dishes with 6 different taste like Sweet (Inippu), Salty (Uvarppu), Bitter (Kasappu), Spicy(Kaarppu), Sour (Pulippu), Umami (Thuvarppu). Generally, Neem Flower & Raw Mango is a must have ingredient while cooking for a Tamil New Year Lunch. Raw Mango Pachadi and Neem Flower Rasam is commonly found in a Tamil New Year Lunch Menu. Generally while cooking for a Virundhu/Sadhya the menu doesn't include Onion or Garlic.
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| TAMIL NEW YEAR LUNCH MENU - TAMIZH PUTHANDU VIRUNDHU |
Right from a pinch of Salt to Dessert, comes in between a long list of traditional items which can be served to suit your palate. The top portion of the Banana Leaf is segregated for Appalam, Pazham, Snacks and a long list of various Side Dishes. The lower portion of the Banana Leaf is used to serve Rice and Curries and finally, Dessert(Payasam/Pradhaman) is also served in the lower portion.
Start serving with a pinch of Salt, then a Banana & Pappadam at the left end of the Banana Leaf. Serve a Sweet or Snacks like Vadais or Vazhakka Fries. Food served at the left end tends to be mostly pickles/condiments which are served in very small portions. Followed by Pachadi a little bit of more portion compared to condiments. When serving for a Tamil New Year Sweet Pachadi prepared with Raw Mango is a must-serve dish. Then comes Thayir Pachadi, Thogayal, Avial, Koottu, Poriyal etc., slightly larger in serving quantity.
Once the side dishes are served, serve the Rice. Steam cooked Raw Rice/Par-boiled Rice is served in a Vazhayilai Virundhu. First course of Rice Starts with Mashed Paruppu with a drizzle of Ghee, then comes Sambar, followed by Vatha Kuzhambu/Puli Kuzhambu/Mor Kuzhambu, the next round of serving is followed by Rasam, Veppampoo Rasam/Neem flower Rasam is one of the traditional rasams prepared for Tamil New Year and finally finish off the last course of Rice with Curd/Yogurt/Buttermilk. The list and dishes can be lengthened and elaborated to suit your palate and region. Once the Rice is finished, Dessert like Payasam/Pradhaman is served in the Banana Leaf or in a cup.
Finally, Paan/Betel Leaves(Vetrilai) are served with Areca Nut/Betel Nut(Paakku), smeared with a pinch of Lime(Sunnambu) wrapped and chewed after a wholesome meal. Serving Vetrilai Pakku is considered to be auspicious and also a tradition followed in Tamil Culture. It aids digestion, cleanses the mouth and has innumerable health benefits. The whole lot of meal washed of with ease and devoured with contentedness.
This year I thought of sharing a Lunch Menu unique to Tamil New Year with traditional Tamil style Sambar, Rasam, Pachadi, Kootu, Poriyal, Vadai and Payasam served in a Vazhaiyilai(Banana Leaf). Though a traditional Tamil New Year Lunch Menu consists of dishes with 6 different taste like Sweet (Inippu), Salty (Uvarppu), Bitter (Kasappu), Spicy(Kaarppu), Sour (Pulippu), Umami (Thuvarppu). Generally, Neem Flower & Raw Mango is a must have ingredient while cooking for a Tamil New Year Lunch. Raw Mango Pachadi and Neem Flower Rasam is commonly found in a Tamil New Year Lunch Menu. Generally while cooking for a Virundhu/Sadhya the menu doesn't include Onion or Garlic.
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| TAMIL NEW YEAR LUNCH MENU - TAMIZH PUTHANDU VIRUNDHU |
This Tamil New Year Lunch Menu/Vazhaiyilai Virundhu Menu consists of :
- Appalam
- Paruppu Vadai
- Lemon Pickle
- Sweet Mango Pachadi
- Carrot Thayir Pachadi
- Pasi Paruppu Kootu
- Beetroot Poriyal
- Par-boiled Rice
- Ghee
- Uppu Paruppu
- Sambar
- Tomato Rasam
- Curd
- Javvarisi/Sago Payasam
APPALAM/PAPPADAM
To start with - serve Appalam at the left hand corner of the Banana Leaf. Crispy & Crunchy deep fried Appalams tastes great with Rice. |
| APPALAM |
BANANA
Serve a Banana in the Banana Leaf. Choice of a regional variety of Banana is usually served in a Banana Leaf Virundhu. |
| BANANA |
SWEETS
Some serve Sweets like Kesari, Sweet Pongal, Gulab Jamun, Ladoo, Badusha, Mysorepak, Sweet Boli in the Banana Leaf for a Virundhu. Serve your choice of sweet/Sarkkarai Pongal in the left hand corner of the Banana Leaf.
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For more INDIAN SWEETS RECIPES, Click here...
MAIN COURSE : RICE
The quintessential of a Vazhaiyilai Virundhu is Rice. Rice cooked with Raw Rice/Par-boiled Rice is served in a Virundhu. Feel free to serve the available variety of rice in your region for your Vazhaiyilai Virundhu.
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Par Boiled Rice |
DEEP FRIED SNACKS
Serve deep fried snacks like Vadais or Vegetable fritters/Varuvals of your choice can be served in a Vazhaiyilai Virundhu.
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For more SNACKS & SAVOURIES, Click here...
CURRIES
Next comes the Curries to be mixed and eaten along with the Rice. As a first serving for Rice, some serve Mashed Paruppu along with a drizzle of Ghee, followed by traditionally cooked Sambar prepared with local vegetables. Some even serve Curries like Mor Kulambu/Vatha Kulambu/Puli Kulambu as another serving of Curry for Rice. then comes the Rasam, a simple tangy & spicy broth served mainly to aid digestion and finally, Curd/Yoghurt or Neer Moru is served to finish off the Rice.
MASHED PARUPPU WITH HOME-MADE GHEE
A simple mashed Paruppu served with a drizzle of melted Ghee to start the first course of a meal. |
| Homemade Ghee |
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| Uppu Paruppu |
SAMBAR
A quintessential Curry for a Vazhaiyilai Virundhu is Sambar prepared with Tuvar Dhal and locally available vegetables in regional style. The addition of freshly roasted and ground Sambar Masala makes this Sambar a wonderful combination with Rice. |
| Sambar |
MOR KUZHAMBU/VATHA KUZHAMBU/PULI KUZHAMBU
Some serve Mor Kuzhambu, a curry prepared with Vegetables in a Curd/Yogurt & ground Coconut base, tempered with mild spices. Even Vatha Kuzhambu/Puli Kuzhambu, a spicy & tangy curry prepared with various vegetables can also be served.
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RASAM
Next comes the humble Rasam. A tangy and mildly spiced broth/soup specially prepared to aid digestion. A variety and combination of Rasam Recipes are prevalent in South India that we are spoilt by choices when it comes to choosing a Rasam.
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For more RASAM RECIPES, Click here...
SIDE DISHES
PICKLES/CONDIMENTS
Freshly prepared Pickles like Instant Mango Pickle, Lemon Pickle, Gooseberry Pickle, Avakkai Urugai, Mixed Vegetable Urugai can be served in Vazhaiyilai Virundhu to suit your taste, preference and availability.
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THOGAYAL/THUVAYAL
Thogayal/Thuvayal is a kind of thick & coarse Chutney which can be mixed along with Rice or eaten as an accompaniment.
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PACHADI
This is a simple condiment type of a side dish prepared with vegetables/fruits like Cucumber, Raw Mango, Carrot, Beetroot, Bitter Gourd, Pineapple. Sweet Mango Pachadi prepared with Raw Mango is a must have dish in a Tamil New Year Lunch Menu. Another variation of Pachadi prepared with Curd/Yogurt is also served in a Vazhaiyilai Virundhu.
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PORIYAL/VARUVAL/VATHAKKAL/SUNDAL
Lets, take a brief look at the long list of side dishes served in the Banana Leaf during a Vazhailyilai Virundhu.
Stir-fried vegetables called Poriyal which has a hint of Coconut in stir fried vegetables, Varuval - Vegetables deep fried along with Spices, Vathakkal - Vegetables shallow fried with Spices, Sundal - a mild stir fry prepared with Legumes/Lentils seasoned with mild spices is served as one of the side dishes in a Vazhaiyilai Virundhu.
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KOOTU
Kootu is a kind of a side dish cooked with a combination of one or two vegetable along with Dhal like Tuvar Dhal/Bengal Gram Dhal/Moong Dhal with the addition of Coconut, spices and tempered which makes this dish nutritious & flavour filled.
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AVIAL
Avial is a side dish prepared with a combination of Native Vegetables cooked along with Coconut, Curd/Yogurt & Spices. The addition of fresh Coconut Oil and Curry Leaves add an extra note of flavour of tatse to this humble Avial.
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| Avial |
CURD/BUTTERMILK
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PAYASAM & PRADHAMAN
Authentic Desserts called Payasam is served in a Banana Leaf. And this comes as the final course in a Vazhaiyilai Virundhu. Payasam is a dessert or traditional sweet prepared with Cow Milk & Sugar/Coconut Milk & Jaggery. The base ingredients of the Payasam mostly sticks on to the authenticity or try a hand with your whims and fancies. Serve Payasam as a final course of the meal in the lower portion of the Banana Leaf(if you can devour it right out of the Banana Leaf) or simply serve it in a cup.PRADHAMAN :
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PAYASAM :
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KHEER/PONGAL :
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I have tried to cover at least a few main stream dishes which can be served in a Vazhaiyilai Virundhu. A complete and elaborate meal to commemorate Tamizh Puthandu.
Click on to the Pictures for Recipes.
Along with the Brightness of the Sunshine
Sprinkling its golden showers,
Let this New Year bring all Prosperity & Happiness!
And Let us Celebrate the Season with Good Food.
"Iniya Tamizh Puthandu Nalvazhthukkal."
SM
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