Festival Menu/Special occasions

Please click on each links for the recipes and festival specials prepared for each occasion.

Pongal/Thai Pongal

Diwali Sweets & Snacks
Vinayagar/Ganesha Chathurthi

ValaiKaapu/Seemandham Menu

Rice Varieties/Kalandha Sadam for Valaikappu

Lemon Rice/Elumichhaipazham Saadam
Coconut Rice/Thengai Saadam
Bisebelabath/Sambar Saadam
Bagalabath/Curd Rice/ThayirSadam
Tomato Rice/Thakkali Sadam
Puliyodarai/Puli Sadam
Mango Rice/Maangai Saadam
Sweet Pongal/Sakkarai Pongal
Vegetable Biryani
Vegetable Pulav

White Rice
Tomato Rasam


Bhoondi Ladoo
Gulab Jamun
Semiya Payasam
Javarisi Payasam/Sago Payasam
Paasi Paruppu Payasam


Medhu Vadai/Urad dal Vadai
Thayir Vadai

For other Payasam varieties click here
For other Rasam varieties click here

Aadi Madham Koozh For Amman

“Aadi” is a very special and auspicious month in Tamil calendar, when special poojas are done for Amman. Special neivedhanams are done for Amman like sweet pongal and beautiful decorations done and special poojas conducted throughout the month. During the month of Aadi, the tradition of making Kezhvaragu Koozh  for Amman and distributing to everybody is very famous in Tamil Nadu. Since my parents are from Thanjavore, the tradition goes by making rice kanji, paanagam, neer mor, maavilakku, drumstick leaves poriyal and offering special prayers  to Amman and then distributing them to everybody.

But in my MIL's house the tradition goes by making Kezhvaragu Koozh, pidi kozhukattai, mochai kottai kara kuzhambu with karuvadu, drumstick leaves poriyal, thullu maavu and offered to Amman as neivedhyam.  Usually the Kezhvaragu Koozh and rice kanji are all prepared in large scale and distributed to atleast 30 to 50 people or even more.

Koozh Menu in MIL house

    Kanji Menu in Mom's house
    Will soon be updating the links and the menu...

    Thank you all for visiting the festival menu, I will be updating the festival menu as when possible. Please keep coming back....

    Until then I am signing off...

    1 comment:

    Hello everybody,
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    Priya Anandakumar



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