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Melt-in.mouth Mysore Pak

"Authentic Mysore Pak Recipe: Melt-in-Mouth Sweet Treat!"

    Have you ever tasted a sweet that melts in your mouth and makes you feel like royalty? Let’s unlock the secrets to making Mysore Pak! Classic Indian sweets often appear challenging, and achieving perfection can seem daunting. While some recipes do demand precision, others surprise you with their simplicity. For me, Badusha (Balushahi) was one of those pleasantly easy surprises. Recently, I also mastered the art of making Boondi Ladoo. But the biggest surprise came when my daughter prepared Mysore Pak for the first time—it was as perfect as the melt-in-mouth version from Krishna Sweets!

    This recipe comes directly from my daughter, who managed to create that signature nei sotta sotta (ghee-drizzling) texture & vayila karanji pokum(melt-in-mouth) Mysore paks. Though she was sceptical at first, she nailed it perfectly. When we served it to our guests, one even asked if we'd brought it from Krishna Sweets. The look on my daughter's face was priceless when we proudly revealed that she had made it herself! She had initially offered to help prepare the sweet but insisted we keep her involvement a secret.

What is Mysore Pak?

    Mysore Pak, a quintessential South Indian sweet, hails from Karnataka, formerly known as Mysore. The term Pak or Paku translates to sticky sugar syrup, giving this indulgent treat its name. Once a royal delicacy, Mysore Pak has secured a special spot in the hearts of Indian sweet lovers. Traditionally, this sweet has a firmer texture, but with the innovation of Ghee Mysore Pak, particularly popularized by Krishna Sweets, it has transformed into a melt-in-mouth sensation.

 

The Perfect Mysore Pak Recipe

    This Mysore Pak recipe closely resembles the ones sold in Indian sweet shops, combining simplicity and authenticity. With just 4 essential ingredients—Gram Flour (besan), Sugar, Oil, and Ghee—you can whip up this delicious treat in no time. While I initially feared that this recipe would require a hefty amount of ghee, you'll be pleased to know it uses only 50 ml of Ghee and 150 ml of Oil. The result? Soft, melt-in-mouth Mysore Paks that are almost indistinguishable from store-bought versions. If you prefer a richer ghee flavour, feel free to adjust the proportions by adding more ghee in place of some oil.

How to make Mysore Pak: A Step-by-Step Guide

    Making Mysore Pak has become a delightful journey in my kitchen, where I’ve meticulously documented each detail as instructed by my strictest officer—my daughter! If you're a fan of the melt-in-mouth Mysore Pak from Krishna Sweets, this recipe is tailored just for you. Follow these step-by-step instructions carefully to achieve the best results.

Essential Tips Before You Start

Before diving into the preparation of this delectable treat, keep these important points in mind:

• Prepare Your Ingredients: Measure all the ingredients and keep them ready. Having everything prepped will make the cooking process smoother and more enjoyable.
• Melt the Ghee: Melt the ghee (clarified butter) and measure it afterward for accurate proportions. This helps ensure the right texture and flavour.
• Roast the Gram Flour (Besan): Dry roast the gram flour on a very low flame until it’s fragrant. Be vigilant; burning or undercooking the flour can ruin the overall flavour of your Mysore Pak.
• Cool the Flour: Allow the roasted gram flour to cool completely before mixing it with oil. This step is crucial for achieving the right consistency.
• One-String Sugar Syrup: Make sure the sugar syrup reaches one-string consistency. This is vital for the perfect texture of the Mysore Pak.
• Continuous Stirring: Stir and scrape down the sides and bottom of the pan continuously throughout the process. This prevents the mixture from sticking and burning.
• Stay Attentive: Don’t leave the mixture unattended while cooking. Staying focused will prevent any mishaps and ensure your recipe turns out perfectly.
• Gradual Addition of Ghee/Oil: Pour the Mysore Pak batter gradually into the sugar syrup while cooking on a medium-low flame. This ensures proper mixing and absorption.
• Batching the Ghee/Oil: When adding the first batch of oil/ghee, do so in small increments (about 20 ml at a time). Wait until each addition is well absorbed before adding more. This step is done on a medium-low flame. This method enhances the texture of the final product.
• Next batch of Oil/Ghee: The next round of Ghee/Oil is poured, off the heat.
  
• Prepare Your Pan: Grease a rectangular pan with oil and line it with parchment paper. This will help you remove the Mysore Paks easily once they set.

 

 

Cuisine - Karnataka(South Indian)
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields -12 -16 Pieces
Author - SM  

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

  

Enjoy Food and Wishing you all a Happy Diwali!!!

 

 

Authentic Mysore Pak Recipe: The Timeless Indian Sweet You Must Try

 

Close-up of Soft Mysore Pak

Ingredients

For Mysore Pak Batter:

• 100 grams Bengal Gram Dhal Flour (Besan)
• 100 ml Oil

For Sugar Syrup:

• 300 grams Sugar
• 100 ml Water

For Mysore Pak: 

• 50 ml Oil
• 50 ml Ghee

 

 

Traditional Mysore Pal - a Classic Indian Treat

Method

Step 1: Prepare the Mysore Pak Batter

• Dry Roast the Gram Flour: Heat a pan over a low flame and dry roast the Bengal Gram Flour (Besan) until it becomes fragrant. Take care not to burn the flour as this can spoil the flavour.
• Cool and Sift: Once roasted, switch off the flame and allow it to cool completely. Sift the flour to remove any lumps. This step is crucial for achieving a smooth batter.
• Mix with Oil: After cooling, pour in 100 ml of oil and whisk well until the mixture is lump-free.  Set the batter aside.
  

   

  Pro Tip: You can also sieve it again to ensure the batter is lump-free and has a smooth texture.

   

 

Step 2: Make the Sugar Syrup

• Combine Sugar and Water: In a heavy-bottomed non-stick pan, add 300 grams of sugar and 100 ml of water. Heat on low, stirring until the sugar dissolves.
• Boil to One String Consistency: Once the sugar has dissolved, stop stirring and let it boil on medium-high heat. You want to achieve one string consistency—this is essential for the perfect Mysore Pak.
  

   

  Note: Overheating the syrup will caramelize it, leading to hard Mysore Pak.      *Pro Tip:  To check for one string consistency, take a spoonful of syrup and let it drizzle; it should form a thin string without breaking.

   
  

Step 3: Combine Batter and Sugar Syrup

• Incorporate the Batter: As soon as the syrup reaches one string consistency, gradually pour in the Mysore Pak batter while stirring continuously. This prevents lumps from forming.
• Cook the Mixture: Keep stirring to ensure the batter doesn’t stick to the sides or bottom of the pan. Cook on medium-low heat until large bubbles form, indicating its thickening.
• Add Oil in Batches: Slowly incorporate 100 ml of oil in small batches (about 20 ml at a time). Wait for each batch to be absorbed before adding more (the next 20ml batch). Stir continuously throughout this process.
  

   

  Note: For 100 ml oil you may have to pour it in 5 batches totally - 20 ml each. 

   

Irresistible Carrot Mysore Pak: A Delightful Sweet Treat

"Carrot Mysore Pak Recipe: A Unique Twist to a Classic Indian Sweet"

    Classic Indian sweets have a reputation for being tricky to master. I've always thought so too, until certain recipes—like Badusha (Balushahi) and Boondi Ladoo—surprised me with their simplicity. The same happened with Mysore Pak. When my daughter made this iconic sweet perfectly on her first try, I was in awe! It made me realize that, while traditional sweets may seem intimidating, they become quite manageable with the right technique.

 

What is Mysore Pak?

    Mysore Pak, a quintessential South Indian sweet, hails from Karnataka, formerly known as Mysore. The term Pak or Paku translates to sticky sugar syrup, giving this indulgent treat its name. Once a royal delicacy, Mysore Pak has secured a special spot in the hearts of Indian sweet lovers. Traditionally, this sweet has a firmer texture, but with the innovation of Ghee Mysore Pak, particularly popularized by Krishna Sweets, it has transformed into a melt-in-mouth sensation.

 

Why You'll Love This Carrot Mysore Pak Recipe

    With this Carrot Mysore Pak recipe, I've added a special twist—carrot purée—which brings a natural sweetness and beautiful orange hue to the mix.  This Carrot Mysore Pak recipe is as close as it gets to the ones found in Indian sweet shops. Made with just five ingredients—gram flour (besan), carrot purée, sugar, oil, and ghee—this recipe achieves that melt-in-mouth texture with a rich ghee flavour. Perfect for festivals like Diwali, this sweet treat is sure to impress.

Carrot Mysore Pak: The Perfect Festive Dessert

 

How to make Carrot Mysore Pak: A Step-by-Step Guide

Essential Tips Before You Start

Before diving into the preparation of this delectable treat, keep these important points in mind:

• Prepare Your Ingredients: Measure all the ingredients and keep them ready. Having everything prepped will make the cooking process smoother and more enjoyable.  Purée the Carrot and grind it with very little water into a very smooth paste.
  
• Melt the Ghee: Melt the ghee (clarified butter) and measure it afterward for accurate proportions. This helps ensure the right texture and flavour.
• Roast the Gram Flour (Besan): Dry roast the gram flour on a very low flame until it’s fragrant. Be vigilant; burning or undercooking the flour can ruin the overall flavour of your Mysore Pak.
• Cool the Flour: Allow the roasted gram flour to cool completely before mixing it with oil. This step is crucial for achieving the right consistency.
• Preparing the Carrot-Enhanced Sugar Syrup: Mix the carrot purée with the sugar and water to create a vibrant sugar syrup that not only sweetens the Mysore Pak but also infuses it with the natural colour and subtle flavour of carrots.
• One-String Sugar Syrup: Make sure the sugar syrup reaches one-string consistency. This is vital for the perfect texture of the Mysore Pak.
• Continuous Stirring: Stir and scrape down the sides and bottom of the pan continuously throughout the process. This prevents the mixture from sticking and burning.
• Stay Attentive: Don’t leave the mixture unattended while cooking. Staying focused will prevent any mishaps and ensure your recipe turns out perfectly.
• Gradual Addition of Ghee/Oil: Pour the Mysore Pak batter gradually into the sugar syrup while cooking on a medium-low flame. This ensures proper mixing and absorption.
• Batching the Ghee/Oil: When adding the first batch of oil/ghee, do so in small increments (about 20 ml at a time). Wait until each addition is well absorbed before adding more. This step is done on a medium-low flame. This method enhances the texture of the final product.
• Next batch of Oil/Ghee: The next round of Ghee/Oil is poured, off the heat.
  
• Prepare Your Pan: Grease a rectangular pan with oil and line it with parchment paper. This will help you remove the Mysore Paks easily once they set.

 

 

Cuisine - Karnataka(South Indian)
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields -12 -16 Pieces
Author - SM  

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

  

Enjoy Food and Wishing you all a Happy Diwali!!!

 

"Irresistible Carrot Mysore Pak Recipe: A Melt-in-the-Mouth Festive Delight"

 

Mouthwatering Carrot Mysore Pak: A Sweet Indulgence

Ingredients

For Mysore Pak Batter:

• 100 grams Bengal Gram Dhal Flour (Besan)
• 100 ml Oil

For Sugar Syrup:

• 300 grams Sugar
• 120 grams  Carrot Purée
• 100 ml Water

For Carrot Mysore Pak: 

• 50 ml Oil
• 50 ml Ghee

 

Method

Step 1: Prepare the Mysore Pak Batter

• Dry Roast the Gram Flour: Heat a pan over a low flame and dry roast the Bengal Gram Flour (Besan) until it becomes fragrant. Take care not to burn the flour as this can spoil the flavour.
• Cool and Sift: Once roasted, switch off the flame and allow it to cool completely. Sift the flour to remove any lumps. This step is crucial for achieving a smooth batter.
• Mix with Oil: After cooling, pour in 100 ml of oil and whisk well until the mixture is lump-free.  Set the batter aside.
  

   

  Pro Tip: You can also sieve it again to ensure the batter is lump-free and has a smooth texture.

   

Step 2: Prepare the Sugar Syrup with Carrot Purée

• Clean, Peel, and Grate the Carrots: Start by thoroughly cleaning and peeling the carrots, then grate them finely.
• Make a Smooth Purée: Grind the grated carrots into a smooth purée without adding any water. If the mixture is too thick, add 2-3 teaspoons of water to help achieve the right consistency.
• Combine Sugar, Water, and Carrot Purée: In a heavy-bottomed non-stick pan, add 300 grams of sugar, 100 ml of water, and the carrot purée. Mix everything well.
• Dissolve the Sugar: Heat the mixture on a low flame, stirring continuously until the sugar has completely dissolved. 
• Boil to One String Consistency: Once the sugar has dissolved, stop stirring and let the mixture come to a boil over medium-high heat. Achieve one string consistency, which is crucial for making perfect Carrot Mysore Pak. 
  

   

  Note: Overheating the syrup will caramelize it, leading to hard Mysore Pak.      *Pro Tip:  To check for one string consistency, take a spoonful of syrup and let it drizzle; it should form a thin string without breaking.

 

 

Melt-in-mouth Carrot Mysore Pak

Step 3: Combine Batter and Sugar Syrup

• Incorporate the Batter: As soon as the Carrot Purée Syrup reaches one string consistency, gradually pour in the Mysore Pak batter while stirring continuously. This prevents lumps from forming.
• Cook the Mixture: Keep stirring to ensure the batter doesn’t stick to the sides or bottom of the pan. Cook on medium-low heat until large bubbles form, indicating its thickening.
• Add Oil in Batches: Slowly incorporate 100 ml of oil in small batches (about 20 ml at a time). Wait for each batch to be absorbed before adding more (the next 20ml batch). Stir continuously throughout this process.
  

   

  Note: For 100 ml oil you may have to pour it in 5 batches totally - 20 ml each. 

   

Step 4: Final Touches

• Incorporate Remaining Oil and Ghee: Once all the oil is absorbed and the mixture looks foamy, turn off the heat. Add 50 ml of ghee and 50 ml of oil gradually, stirring well until fully incorporated. The batter should resemble a dough that slightly pulls away from the pan.
  

   

  Note: Pour the last batch of 50ml Ghee & 50ml Oil gradually in batches after switching off the flame.
  

   
  

• Set the Carrot Mysore Pak: Grease a rectangular pan and optionally line it with oiled parchment paper for easy removal. Pour the mixture into the pan and level the top. After about 5 minutes, draw rectangular lines with a knife to mark the pieces.
• Cool and Serve: Let the Carrot Mysore Pak cool for about 40–45 minutes. Once set, gently invert the pan onto a plate or remove the parchment paper. Enjoy a piece or two immediately!

Serving Suggestions:

• Storage: Store the Carrot Mysore Pak in an airtight container lined with parchment paper. When kept properly, it can last 5–7 days at room temperature or longer in the refrigerator.
  

   

  Pro Tip: Microwave for a few seconds before serving for that fresh taste.

   

Notes & Tips for Perfecting Your Carrot Mysore Pak Recipe

Creating the perfect Carrot Mysore Pak involves attention to detail and a few key tips. Here’s what you need to keep in mind for a delightful experience:

Key Tips for a Flawless Recipe

• Roast the Gram Flour: Dry roasting the Bengal gram flour (besan) until it’s fragrant is essential. This step enhances the flavour of your Mysore Pak, giving it that deliciously nutty aroma.
• Fresh Carrot Purée - Use freshly made carrot purée for the best flavour and colour.
• Avoid using food colouring. The natural orange hue from the carrots adds an authentic touch.
  
• Mastering Sugar Syrup: The sugar syrup must reach one-string consistency. To test this, take a spoonful of syrup and pour it back. If it forms a thin string without breaking, you’re good to go! This consistency is vital for achieving the perfect texture in your Mysore Pak.
• Oil and Ghee Proportions: In this recipe, I’ve used 150 ml of oil and 50 ml of ghee. This combination creates a melt-in-mouth texture reminiscent of the Mysore Pak sold in traditional Indian sweet shops. Trust me; this is the way to go!

  Looking for more quick sweet recipes? Try this Coconut Burfi Recipe!

Adjusting for Ghee Lovers

• All Ghee & No Oil: If you’re a fan of that rich ghee flavour, feel free to substitute all the oil with 200 ml of ghee. Just ensure it’s melted and slightly warm when you add it to the batter. However, for health reasons, I advise against using only ghee, as moderation is key.

Setting Your Carrot Mysore Pak

• After pouring in the batter, let it rest for about 40–45 minutes to set. If you’re too eager to indulge, you can dig in after just 10–15 minutes!

 

Your Sweet Journey Awaits with Carrot Mysore Pak!

    And there you have it—the ultimate Carrot Mysore Pak recipe that adds a vibrant twist to the classic favourite. The smooth, melt-in-your-mouth texture with a hint of natural sweetness from the carrots promises an unforgettable experience, just like the ones from your favourite sweet shops! Each bite is a delightful celebration of rich flavours and textures, perfect for festive occasions or whenever you feel like indulging your sweet cravings.

Discover More Sweet Inspirations!

    For more mouth-watering recipes that will impress your family and friends, check out Indian Sweet Recipes or explore Quick Diwali Treats to elevate your festive celebrations.

    So, go ahead and enjoy a warm piece of freshly made Carrot Mysore Pak. Let the unique flavours transport you to a world of sweetness and joy. Happy cooking, and savour every delightful bite!

     "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).

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

You can choose from the following list of recipes to make your own menu for an elaborate Vazhaiyilai Virundhu.

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.

Kesari

Gulab Jamun

Badusha

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.

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.

Uzhundhu Vadai

Paruppu Vadai

Vazhaipoo Vadai

Keerai Vadai

Tapioca Vadai

Ragi Vadai

Bread Vadai

Vazhaipoo Kola Urundai

Vazhakkai Fry

Bitter Gourd Fry

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

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.

Mor Kuzhambu

Ennai Kathirikkai Kuzhambu

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.

Paruppu Rasam

Garlic Rasam

Milagu/Pepper Rasam

Kalyana Rasam

Orange Rasam

Tomato Rasam

Roasted Paruppu Rasam

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.

Mango Pickle

Avakkai Urugai

Vadu Mangai Urugai

Green Apple Pickle

Lemon Pickle

Narathangai Urugai

Nellikkai Urugai

Poondu Urugai

For more PICKLE RECIPES, Click here...

THOGAYAL/THUVAYAL

    Thogayal/Thuvayal is a kind of thick & coarse Chutney which can be mixed along with Rice or eaten as an accompaniment.

Paruppu Thogayal

Kothamalli Thogayal

Beetroot Thogayal

Mint & Coriander Thogayal

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.

Vellirikkai Pachadi

Sweet Mango Pachadi

Carrot Pachadi

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.

Beetroot Poriyal

Carrot Poriyal

Cabbage Carrot Stir Fry

Potato Poriyal

Cabbage, Carrot & Beans Poriyal

VendakkaiVaruval

KathirikkaiVathakkal

Vendakkai Vathakkal

Cabbage Poriyal

Beans Poriyal

Kondaikadalai Sundal

Black Chickpeas Sundal

Pachai Payar Sundal

Pasi Paruppu Sundal

KOOTU 

Sorakkai Kootu

Pasi Paruppu Kootu

Kootu Kari

Cabbage Kootu

Murungai Keerai Kootu

AVIAL

Avial

CURD/BUTTERMILK

Curd/Yogurt

Neer Mor/Buttermilk

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 :

Parippu Pradhaman

Gothambhu Pradhaman

Ada Pradhaman

Chakka/Jack Fruit Pradhaman

Nendhrapazha Pradhaman

Mathanga/Pumpkin Pidi

PAYASAM :

Vermicelli/Semiya Payasam

Ambalapuzha Paal Payasam

Paalada Payasam/Pradhaman

Javvarisi Payasam/Sago Payasam

Jackfruit & Rice Payasam-Ponsa Gharai

Aval Payasam with Rock Sugar

KHEER/PONGAL :

Sarkkarai Pongal

Akkaravadisal

Kalkandu Pongal

Carrot Kheer

Firni

Badam Milk

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."