Devasa samayal

 

Devasa Samayal(Shradha Samayal)

Devasa Samayal(ShradhamSamayal)

• Devasa samayal is very easy to prepare. Only the bhakshanams take time to prepare.
• I hope You can get some idea about this samayal after reading this.
• Here I have given, how I prepare this samayal.
• Not to use vegetables like cabbage, cauliflower carrot ilavan ,mathan,chow chow tur dhal,
• Hing,,jeera chili powder,cardamom, green chilies. Only moong dhal can be used.

• First dry roast the moong dhal( 2cups) till it gets nice aroma.
• Dry roast the til(ellu). Soak 1 cup rice for appam and 2cups urad dhal for vadai.

• Same day morning take bath, wash  and cut the vegetables
• Roast pepper urad dhal and curry leaves and powder them.Use in poduthuval, rasam, and koottu.
• If you use coconut.Grind 1 coconut with little rice and pepper into smooth paste. (mor kozhambu,kichadi, and koottu)
• 2/3 poduthuvals/Thovarans, 2/3 koottu kichadi, pachadi payasam, milagu rasam, mor kozhambu, vadai, appam, ellu urundai, upperi ,pazham, sugiyan, thirattipal, poli,parippu, nai(ghee),inchi/manga,thair,(Yogurt)thogayal, Ethapazha norukku
• Chakka pazham,mambhazam 

Kichadi..

• Chop the ginger and mango into small pieces.Mix with yogurt.
• Add ground coconut and salt.

Pachadi 

• Boil raw mango with turmeric and salt.
• When it is cooked add jaggery and rice flour(add the water after grinding the appam mavu.
  Heat a pan with oil add mustard seeds. 
• When it splutters add to the kichadi and pachidi. with mustard seeds

Poduthuval

Vazhakai poduthuval 

• Cut the banana into small cubes after removing the skin.
• Boil with water with turmeric and salt .
• When it cooks remove the water.
• Heat a pan with oil add mustard seeds and urad dhal.
• When it crackles add the vazhakai and fry for 5 min.

Kothavarakka. 

• Cut. the kothavarakka (cheenivarikkai)into small pieces. 
• Cook them with turmeric and salt. 
• When it cooks remove the water.
• Heat a pan with ouil add mustard seeds and urad dhal
• When it crackles add kothavarakka and fry little.Add grated coconut

Vazhathandu

• Cut the vazhathandu into small pieces
  Heat a pan with oil add mustard seeds and urad dhal.
• When it splutters add to  vazhathandu .
• Add turmeric and salt
• When it is cooked add grated coconut.

Koottu
Chenai koottu ..

• Remove the skin and cut into small cubes. 
• Boil in water, .urmeric and salt till the chenai is cooked well.
• Add little cooked moong dhal and jaggery.
• Lastly add ground coconut.
• Heat pan with oil add urad dhal, mustard seeds and coconut and fry,
• Add to the koottu.

Pavakai Koottu

Pavakai Koottu ........

• Cut into small pieces add water and cook with turmeric and salt. 
• When it is cooked add moong dhal, jaggery. and ground coconut
• Heat pan with oil add urad dhal, mustard seeds and coconut and fry,
• Add to the koottu.

Mor kozhambu 

• Add the ground coconut and turmeric, curry leaves and salt. 
• Heat a  pan with oil add mustard seeds and urad dhal.
• When it splutters add to vazhakai/ kothavarakkai and vazhathandu and fry for 2 minutes separately

Pepper rasam,

• Heat a pan with water add salt, , turmeric, pepper salt and curry leaves.
• It should boil and smell of the pepper should go. 
• Add moong dhal water Heat a pan and add mustard and oil. 
• When it crackles add to the rasam..

Payasam

• If you take milk, then pal payasam otherwise make  vella payasam.
• Mix milk and cooked rice and make payasam.with adding vellam/gud.

Thogayal

Pirandai Thogayal/Inchi thogayal

Medhu vadai

Appam

• Serve all bhakshanams(appam,pazam,  vadai and ellu urunadai,in pairs (inchi manga,),( ghee for appam and poli)

  

  Ellu Orundai

My creation9Sweets and snacks

 

Bhaji with methi leaves

This dish is a Maharashtrian-style, flavorful, and nutrient-dense preparation featuring roasted peanuts and coconut, perfect for pairing with bhakri, roti, or rice. 

🌿 Methi Bhaji (Fenugreek Leaves Stir-Fry)

Serves: 2-3 | Prep Time: 15 mins | Cook Time: 15 mins 

Ingredients

• 1 big bunch Methi (Fenugreek leaves), cleaned, washed, and chopped
• 100 g Peas (fresh or frozen)
• 1 Onion, finely chopped
• 2 Tomatoes, chopped
• 3 Green chilies, finely chopped
• 1 tbsp. Ginger, finely chopped/grated
• 4 tbsp. Peanuts, raw
• 2 tbsp. Sesame seeds (til)
• 2 tbsp Coriander seeds (dhana)
• 3 tbsp. Chana dal (or roasted chana dal/dalia)
• 3 tbsp. Grated coconut (fresh or desiccated)
• 1 tsp Chili powder (adjust to taste)
• 2 tsp Cumin seeds (jeera)
• 3-4 tbsp Oil (peanut or mustard oil recommended)
• Salt to taste
• Optional: 1 tsp Jaggery/Sugar (to balance bitterness) 

Method

1. Prepare the Paste: Dry roast the peanuts, sesame seeds, coriander seeds, and Chana dal on a tawa until fragrant and lightly browned. Allow them to cool, then blend into a fine powder or paste with a little water.
2. Sauté Aromatics: Heat oil in a kadhai or tawa. Add the cumin seeds and let them splutter. Add the chopped onions and green chilies, sautéing until the onions turn translucent.
3. Cook Tomatoes & Peas: Add the chopped ginger, tomatoes, and peas. Cook until the tomatoes are soft and pulpy.
4. Cook Methi: Add the chopped methi leaves and sauté for 3-4 minutes until they shrink and release their water. Allow the water to evaporate.
5. Add Paste & Finish: Add the ground paste (from step 1), red chili powder, and salt. Mix well. If the mixture is too dry, add a few tablespoons of water. Cover and cook for 5-7 minutes on low heat until the oil separates.
6. Serve: Adjust salt and add jaggery if needed. Serve hot with roti, paratha, or bajri bhakri. 

Tips for Success

• Reduce Bitterness: After washing and chopping, sprinkle a little salt on the methi leaves and let them sit for 15 minutes, then squeeze out the water before cooking.
• Consistency: This is typically a dry-to-semi-dry sabzi. Ensure the ground peanut paste is added to provide a creamy texture.