Karthigai Deepam is a popular and one of the oldest festivals celebrated in Tamil Nadu. It falls on the Tamil month of Kaarthigai on full moon day which coincides with Krithikai star in the month of November or December. It is considered as the extension of the Deepavali festival. The whole of Karthigai month people light earthen lamps in front of their houses. On the evening of Karthigai, more lamps/agal vilaku are lit and kept in front of the house, near the windows, balcony of the house, on the kolams etc. It is a beautiful sight to see the lamps lined in front of all the houses. People also burst crackers and celebrate the festival. It is celebrated in a grand manner in Thiruvannamalai.
Here is an interesting recipe using Manna’s Millets for this year’s festival. Bon appetite!
- Manna Foxtail Millet/Thinai – 1 cup
- Tur dal – 1/2 cup
- Bengal gram/channa dal/ kadalai paruppu – 1/2 cup
- Urad dal (whole urad dal) -1 tbsp
- Red chillies -3- 4
- Hing – a pinch
- Salt as needed
- Grated coconut -3 tbsp (optional)
- Oil for making adai (sesame seed oil preferable)
- Soak foxtail millet and all the 3 dals (tur dal, channa dal and urad dal) together for 3-4 hours.
- Grind it along with salt, red chillies and hing just like you grind for regular adai. The
consistency of the batter should neither be thick nor thin. Add grated coconut and mix well.
- Heat a tawa, (check by sprinkling water to see if the tawa is hot enough to pour the batter)
pour a ladle of adai batter and spread it in a circular motion just as you do for regular adai.
- Drizzle a tsp of oil around the adai. Once it is cooked, the corners will start lifting up. Flip it
over to the other side. Drizzle another 1/2 tsp of oil and cook well.
- Remove from tawa and serve hot with any chutney of your choice.
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