Aadi Masam is a holy month for south Indians. It is the month of the Aadi Perukku festival when water bodies and river goddesses are worshipped. It occurs during the monsoon season during July-August. During Aadi month, water levels rise in the rivers and lakes, and the word ‘Perukku’ refers to this rising. So it is called Aadi Perukku. Aadi Perukku 2021 is on August 3.
Aadi month marks the beginning of Dakshinayanam, an auspicious time to conduct religious activities in temples but inauspicious for starting new ventures, conducting marriages, buying property, etc.
During this time, the sun transits to Cancer Zodiac (Karkataka). Rivers and lakes, and other water bodies all over Tamil Nadu are worshipped during this month. Pooja, archana, and neivedyam are offered to help farmers get a good harvest.
Aadi Masam is particularly auspicious for Ambal or Shakti.
On certain auspicious days, prasadam is made at home, and an elaborate lunch served on banana leaves is eaten by Hindu families. Onion or garlic is avoided, especially on Aadi Chevvai (Tuesday) and Aadi Velli (Friday).
Important days in Aadi Month
Tuesdays and Fridays are very auspicious days. A sweet or savory (or both) may be offered as prasadam.
Aadi 18 or Aadi Perukku – the 18th day of the Aadi month is considered auspicious for Goddess Shakti. It is also called Padinettam Perukku. Padinettu in Tamil means 18, and Perukku refers to the denotes rising of the water levels in the lakes and rivers (especially the Cauvery river).
Aadi 18 – Variety rice (Kalavai Sadam) is served as prasadam. Five types of rice dishes are made and offered as neivedyam. They include Lemon Rice, Tamarind Rice (Puliyodharai), Curd Rice, Sakkarai Pongal (sweet Pongal) and Ven Pongal. Coconut Rice and Vadai, too, are often made. The prasadam is eaten by everyone for lunch.
Aadi Krithigai – It is for worshipping Lord Murugan. Pal Payasam and Milagu Jeera Rice are offered as Prasadam on this occasion.
Aadi Amavasya – It is the day to remember ancestors by performing Tarpanam. On this day, onion and garlic are not consumed. Some dishes like Vazhakkai Podimas, Pavakkai Pitlai are served with rice for lunch. Thogayal or chutney is often made as a side dish.
Aadi Pooram – It is celebrated to honor Goddess Andal.
Varalakshmi Vratham – This is a festival celebrated by ladies who worship Goddess Lakshmi by observing a fast. A pooja is also performed to ensure prosperity, health, and wealth. On this day, Appam, along with Kozhukattai (both sweet and salty), is made as prasadam. Variety Rice is also made.
Here are some prasadam recipes that can be cooked at home during Aadi month and for the Aadi festival.
Aadi Chevvai and Aadi Velli Recipes
Chickpea Sundal
Chickpeas Sundal or Kondakadalai Sundal is very easy to make and is a snack high in protein.
Soak 3/4th cup of Chickpeas for 6 to 8 hours or overnight with 3 cups of water.
Drain the water in the morning. After rinsing them, add 1 cup of water and pressure cook for 4-5 whistles.
Grind 2 tbsp of grated coconut with a couple of green chillies.
Heat a kadai, add cooking oil and mustard seeds. When the mustard crackles, add some red chillies, a pinch of asafoetida, and some curry leaves.
Add the cooked chickpeas and salt. Mix well.
Add the coconut-chilli mix and stir well. Switch off the flame. Serve immediately.
Semiya Payasam / Vermicelli Kheer
This is a south Indian Dessert made using milk and vermicelli.
Ingredients
1. ¼ cup Vermicelli
2. 2 cups Milk
3. 3 tbsp Sugar
4. A pinch of cardamom powder
5. Dry fruits roughly chopped
6. 2 tsps Ghee or Clarified butter
Method
1. Heat a kadai, and pour 1 tsp ghee. Roast the vermicelli for 3-5 minutes until it becomes slightly golden brown. Remove.
2. Add 1 tsp ghee to the kadai. Roast the dry fruits.
3. Add the milk to this and stir well.
4. When it boils, add the roasted vermicelli. Mix well
5. Stir for 5 minutes until the mixture thickens.
6. Add sugar and cook for 2-3 more minutes. Switch off the flame.
7. Add a pinch of cardamom powder, mix and serve.
Recipes for Aadi 18 – Variety Rice/Kalavai Sadham
Lemon rice
This is a tangy rice dish made using lemon, turmeric Powder, lentils, and peanuts. It is cooked in sesame oil. You can eat it without a side dish, but some people also have it with potato fry, kootu, and vadagam.
Ingredients
· 1 & 1/2 cups Rice
· 4 cups Water
· 1 tsp Chana Dal
· 1/2 tsp Urad dal
· 1/2 tsp Mustard Seeds
· 1 tbsp Peanuts
· 3-4 nos dry red chilies
· 1-2 nos. Fresh green chilies, finely chopped
· 1/2 tsp Turmeric Powder
· 3 tbsp Sesame Oil
· 2 tbsp Lemon Juice (Juice of 2 lemons)
· 2 nos. sprigs of curry leaves
· A pinch of asafoetida
· Salt
Method
Wash and soak 1 & ½ cups of rice for 20 minutes.
Drain the water, and pressure cook with two cups of water until the rice is cooked. Spread the cooked rice on a plate and let it cool. Add salt to taste.
In a pan, pour sesame oil, and add mustard seeds, roasted peanuts, chana dal, urad dal, red chilies, finely chopped green chilies, and curry leaves.
When the mustard crackles, add asafoetida and turmeric powder. Mix well and add the seasonings to the cooked rice.
Ellu Sadham
Ellu is the Tamil word for sesame seeds. Ellu Sadham is made using Ellu Podi (powder), mixed with cooked white rice, and tempered with mustard seeds, urad dal, chana dal, and curry leaves. Sesame oil must be used for tempering for the best results.
Ingredients
· 4 tbsp Chana Dal
· 4 tbsp Urad Dal
· 4 nos Red Chillies
· 2 tbsp White Sesame Seeds
· 2 tbsp Black Sesame Seeds
· 1 tbsp Black Peppercorns
· 5 cups Cooked Rice
· 4 – 5 tbsp Sesame/Gingelly Oil + Additional oil for roasting dal
· 4-5 nos. Red chillies (broken into two)
· 1 tsp Chana Dal
· 1/2 tsp Urad Dal
· 1 tsp Mustard Seeds
· 1 pinch Asafoetida
· Some Curry Leaves
· Salt to taste·
To make Ellu Podi for the Ellu Sadam, first heat a pan.·
Add chana dal with a drop of oil and roast until its slightly brown. Remove.
Repeat the process with Urad dal and remove.
Saute the red chillies and keep them aside.
Roast both the black and white sesame seeds till they pop (without oil). Remove and let it cool.
·Heat the peppercorns slightly (without oil). Remove and let it cool.·
When all the above ingredients have become a little cool, grind them into a slightly coarse powder in a mixie (this powder can be stored in a fridge for later use).
·Heat a kadai and pour around 4 to 5 tbsps sesame oil. Add mustard seeds and asafoetida.·
Add urad dal, chana dal, and whole red chilies. Saute until the dals become slightly browned.·
Add some curry leaves. Switch off the gas stove.·
Add the cooked rice to the kadai along with the ground ellu podi and salt.·
Mix well and serve. Drizzle one tbsp of sesame oil before serving.
