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Wednesday, March 22, 2017

Prasava Legiyam (: Pillai Petha Marundu)

Child births is one of the most beautiful phenomenon in anyone's lifetime. However considering the amount of strain the mothers go through before and after the birth is unbelievable and extremely tiring physically. ancient traditions used food effectively to help mothers go through that challenging this phase with ease and good health. That is Pillai petha marundu. It's eaten by women who have recently had a baby. The medicine is a mixture of herbs.
This medicine/ legiyam given after a fortnight after delivery. a lehyam is eaten about a spoonfull in early morning in empty stomach., even before the coffee or tea. After taking this legiyam for one hour they should not drink water or any food.Having betal leaves is helpful for digestion.  

This legiyam  is eaten for three months. It will help in the healing of  surgical wound, increase production of milk, help proper digestion and bowel movements. Give relief to constipation, help contraction of uterus, enhance excretion of waste, relieve body pain etc. Along with this legiyam Giving Pathiya sappadu after delivery is considered as very important to maintain the health.
I made this Pillai petha marundu for my daughter who recently delivered baby boy. 
Sukku-50 gm
omam-50gm, ஓமம்
Chitharathai-50gm, சித்தரத்தை
kanda thippili-50gm, கண்டதிப்பிலி
arisi thippili-100gm, அரிசிதிப்பிலி
vaayu vidangam-50gm, வாயுவிடங்கம்
krambhu/lavang-50gm, க்ராம்பு
vaal milagu-50gm, வால்மிளகு
seeragam-50gm, ஜீரகம்
perunjeeragam-50gm, பெருஞ்ஜீரகம்
kasturi manjal-50 gm, கஸ்தூரி மஞ்சள்
athimathuram 50 gm, அதிமதுரம்
virali manjal-50gm, விராளி மஞ்சள்
adhi vidayam-50gm, அதிவிடயம்
kadukkai -50gm, கடுக்காய்
thaalisa pathri-50 gm, தாளிசாபத்திரி
Preparing the legiyam
The prepared powder - 1 cup
Palm jaggery (Karupatti Vellam)-1/4 kg
Honey - 100gm
Ginger juice-100gm
1.Clean all above items and Sundry all the ingredients individually for a day.
2.Take sundried items in kadai and Roast each of them individually till aroma comes. After cooling mix all the roasted ingredients and make them into fine powder form using a mixie.
3.Clean all above items and Sundry all the ingredients individually for a day. In a hot kadai, dry roast ingredients one by one, just until they become hot to touch and reserve.
4.Once all the ingredients come to room temperature, get them all ground to a fine powder in a mixie.
5.Cool the ground powder by spreading on a clean paper and store it.
6.Peel the skin from the Ginger and clean it well with water. extract the juice from the ginger and remove them of any impurities using a filter.
7.Add water to palm jaggery, heat until it dissolves, strain and reserve.
8.Heat Kadai. Add 1/2 glass of ginger juice to a kadai and heat it for a minute.
9.Then add honey and then the palm jaggery syrup. Let it boil.
10.While boiling Now add the powder and keep stirring until it comes to a non-sticky halwa like consistency.
11.Once the mix starts to become like a paste, reduce the heat to low flame and add the ghee  12.When you touch the paste and it should not stick to your finger, its time to take the kadai out of the flame and keep it aside.
13. Finally add rest of the honey as required and mix it well and let it cool down.
14.After the mix has been cooled down, transfer it to a bottle jar or stainless steel container.
 15.Enjoy the medicine as required by eating it in small balls in the morning hours with empty stomach. Do not each too much as it will cause heavy bowel movement.
 This is an excellent  herbal medicine for everyone and especially for post pregnancy women.
*  This measurement of legiyam I made  is for a week .


Tuesday, February 21, 2017

Kappu Arisi

Happy to share I become Proud Grandma.My daughter blessed with baby boy. So on the 11th day Punyavachaman the naming ceremony and Thottil function celebrated in my home. I made Kappu Arisi and Thottil payaru for the function.

Kappu arisi is a traditional sweet made in our home during the naming ceremony of the new born child . This is made with rice and jaggery  roasted dal and coconuts which has a crispy texture,adds extra flovour to this dish. Generally we do the Punyavachanam (naming ceremony) for the baby on the 11th day from the day it is born .In tirunelveli dist we make Kappu Arisi in Pottu Kadalai/Roasted gram for this function. This is a unique dish is prepared on just two occasions. On the seventh day after the birth of the child, his/her athai (father’s sister) gifts the newborn golden/silver anklets and amulets, or kaapu. The arisi-pottu kadali (rice-roasted gram) mix prepared on this day and offered to all guests, and during the ear piercing ritual. The Kappu Arisi Pottu Kadalai is prepared on this day in many households.We celebrated this on 11 th day of baby's birth.


Pottukadalai/Pori kadalai/ Roasted gram -250 gm

Raw Rice -  1 cup

Jaggery  - 150gm

Coconut bits    - 1/2 cup
Ghee- 1tbsp 
 Cardamom powder-   1/4 tsp

1.Wash rice. Soak a little, and wash again and strain off the water. Dry in a shady place, on a piece of cloth.

2.When the rice is not completely dry, roast it little by little in a frying pan slightly. (Do not allow the rice to become reddish.)

3.Dry roast pottukadalai bit. Then With the jaggery  add little water make a one string paagu /consistency and Remove jaggery syrup from  gasstove.

4.Then add grate coconut pieces, cardamom powder, porikadalai /pottu kadalai Rice and ghee all the above and mix thoroughly.
5. Keep it spread. Let the mixture cool.. Now kappu arisi is ready.


Saturday, January 21, 2017

Mini Uthappam

Uthappam is  a thick pan cake made with thick dosa batter. Unlike the normal crispy thin dosa this is spongy and soft. This is a famous traditional South Indian breakfast or dinner. There are many variations in Uthappam depends on the base and the toppings. recently I bought mini uthappam pan from chennai.  So Today I made mini Uthappam for breakfast with various vegetable toppings.


Idli / Dosa Batter-2 Cups

Chopped carrot - 1/4 cup

Chopped onion - 1/4 cup

Chopped tomato - 1 no

ChoppedGinger- 1tbsp

Chopped Green Chilli  -2

Chopped coriander leaves - a handful

Ghee/cooking oil-1 tbsp

1.  Wash and finely grate the carrot, chopped onion, tomato, Very finely chop the green chillies and Ginger. Keep each one separately in a plate.
2.Heat dosa pan and grease it with oil/ghee. Take the dosa batter. It should be thick.
3. Pour mini (half laddle) uthappams top with your favourite. Cook in low to medium flame.
4.Gently turn the uthappam to other side and drizzle little ghee or oil and cook the uthappam on other side in low flame
5.Repeat the same step for other toppings like tomato, capsicum, panner, carrot and podi uthappam
6.Yummy Variety Uthappams are ready to serve with TiffinSambar and variety chutney.


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