Sraardham/Devasam rituals-Siddamalli

Sraardham menu:

Payatham-paruppu payasam
Payatham paruppu-pesanjika
Cucumber pachidi-only kadugu thaalikkaradhu
Mango pachidi-kadugu, urad thaalikkaradu
Vaazhaikkai curry
Vaazhaithandu curry-with payatham paruppu
Paavakkai curry
Mangaai inji pesaral
Karuveppillai thuvayal-tamarind, urad. can add jaggery if too spicy due to pepper
Senaikizhangu varuval-not included in maasyam
Porichakoottu-avarekkai
More kuzhambu-chepankizhangu-skin and steam
Rasam containing payatham paruppu, jeeragam, karuveppilai


5 bakshanams:
Athirasam
Wheat halwa-not included in maasyam
Ulutha Thenkuzhal-not included in maasyam
Vadai
Yellurundai

3 fruits-cut and keep:
Maampazham
Vaazhaippazham
Palaappazham

Can add panneer draakshai if mango or jackfruit is not available 

Miscellaneous:
Curd
Nei
Honey (for fruits)

*from meenakshi paatti sraardham, coconut is included
General guidance for sraardham:
only payatham paruppu to be used, no thuvaram paruppu or kadalai paruppu
No chillies to be used, only pepper, jeera, etc
No sugar, only vellam to be used

No turmeric to be used

Notes from 2021:

Keep the paagu and soak the maavu to create the dough as early as possible. Atleast 2 hours. Only then athirasam will come well, will puff like poori 

dangu padam for paagu for athirasam (drop paagu in a bowl of water and see if it forms a ball or dissolves)

1 rice: 0.75 jaggery for athirasam plus one spoon extra jaggery. 

soak rice right after getting up atleast for 1 hour. dry to semi dry on a cloth and grind to coarse powder.

maavula paagu oothanum, kalaritu and once warm, pesanjidanum.

soak 1 karandi ellu early in the morning. drain water.

take a iron ilupachetti and roast the ellu. cool in a plate.

dangu padam for paagu. mix on plate and quickly shape into balls while hot.

maanga pachidi or paavakkai curry can be made in the ilupachetti after this.

saadam in vengala paanai-atleast 3 aazhaakku

For wheat halwa, take less than 1 coffee tumbler whole wheat and soak overnight.

Curries and payasam too-reduce quantity to less than a coffee tumbler

Use only long paavakkai (2 nos)

Thenkuzhal-check proportion-should be 8:1 and add nei well.

Fry til/sesame seeds well and make paagu to dangu padham for good ellurundai

dry roast and grind 1 karandi pepper

soak tamarind

steam payatham paruppu

steam veggies (without water if in cooker)

1 tumbler jaggery:1 karandi water

mango and cucumber to be cut same day. others can be done previous day

chenaikizhangu take off skin previous day. wash and slice next day

keep kadugu and urad thaalichadhu separate and include where required

no perungaayam and milaga vathal

only ghee and gingelly oil

only pithala paatram

chandanam and thulasi

14 vethalai, 7 paakku, 4 kraambu, 4 elaikkai in a potlam-brahmana dakshinai

sodamba samayal:

samaradhanai samayal

for 6 ppl

sambar powder:

4-5 milagai vathal

1.25 tbsp kadalai paruppu

1.5 tbsp dhania

1 tsp pepper

pinch vendayam

pinch jeera

jaggery if required

fry all the above one by one in a spoon of oil 

cool down and grind

ellu urundai to be done

thu paruppu instead of ka paruppu for rasam powder, more pepper than vathal

roast one after another

pooshani, radish, beetroot, brinjal, cabbage, cauliflower, podalangai, kothavarangai not allowed