Thrivadhirai or Arudhra Dharisanam is a festival celebrated in the month of Margazhi on Thiruvadhirai Star which usually falls on Full Moon Day. This festival is dedicated to Lord Shiva and in Chidambaram it is celebrated in a grand manner in 5 sabhas. In Thillai Chidambaram 10 day Festival is held during Thiruvathirai. On the 9th day night (i.e., 10th day very early morning) Maha Abhishekam will be done to Lord Nataraja and Goddess Sivakamasundari at Raja Sabhai at around 3 am. The MahaAbhishekam will be held for about 3–4 hours. Then special Thiruvabaranam (Sacred Jewels) Alankaram, Rahasiya Pujai will be done to Sri Natarajar. Pancha Murthi Thiruveethi Ula, will be held at around 12 pm Noon. Soon after Pancha Murthi Ula in the afternoon Lord Natarajar and Goddess Sivakami will bless devotees with Aarudra Darisanam and enter Kanaka Sabhai. KaLi and kootu are made as Prasadam in every household and offered to Lord Shiva in the wee hours. This year, the festival falls on 10th of this month and I thought this millet version will be useful for many. Try this traditional recipe using millets and enjoy the festival.
We all know about ragi dosa. This recipe is a slight variation from the regular batter. Sago/Javvarisi, gives softness and a good taste to the dosa. The same batter can be used to make soft as well as crispy dosas. Try this easy recipe and enjoy a tasty, healthy dosa!
Many temples in South have their own traditional Prasadam offerings. Only locally available simple ingredients are used for these offerings and the devine taste lingers in the mouths of devotees for a very long time! One such recipe is Thirumaalai Chamba offered to Sowmyanarayana Perumaal of Thirukkoshtiyur. Thirumaalai means sacred evenings. This pasasdham is offered to Perumal in the evenings and then distributed. Only country veggies like raw banana, brinjal, bitter gourd and cluster beans are used for this dish. Small urad dal vada is added and pepper is the only spice used!I wanted to recreate this simple yet very tasty Prasadam recipe with our humble millets and it turned out so well and I happily offered to Him before this margazhi ends. Thanking Him for everything He bestowed us in the year 2019 and praying for a peaceful world in the coming year. Om Namo Narayana!!
Rajasthan has always attracted tourists with their cuisine and grand palaces and deserts. It is believed that Baati recipe originated during war times. The soldiers bury the Baati dough in the sand and by the time they return, it gets baked by the scorching heat of the sun! They smeared ghee over the baatis and had with buttermilk. Dal and Churma were added much later as accompaniments. As I wanted to try this delicacy with gluten free millets, used jowar flour for this recipe. Try this traditional mouth watering recipe during this fresh peas season!
Delicious kichdi with nutrition packed palak! It is a perfect wholesome meal during winters when plenty of fresh tender spinach is available. Moong, masoor or toor dal can be used for this recipe. Try this protein and fibre rich comfort food with millets.
