Saaranai Keerai| Trianthema portulacastrum | Bishkhapra or punarnava

Saaranai Keerai, mom plucked in hot noon sun, hence leaves are like this

 

Warning!!! don't ever eat this keerai, without boiling it in tamarind juice or cooking properly, for it has something like pirandai, could be oxalic acid, making throat feel something. The itchiness of throat is not like that of pirandai, it is mild, very much bearable.

Saaranai Keerai

Lunch today:

Mom started and ended lunch with vellam kolukattai

Kootu Poriyal: Carrot Slices, saaranai keerai kootu, velai poosanikai kootu, vendika poriyal.

Kolambus: Periyamma had got murungaka from native place, so murungakka sambhar, thippili lemon rasam, mor kolambu, curd.

Didn't touch curd or mor kolambu, for its no curd fast till September 5th. Folks drink buttermilk, however have been keeping away from buttermilk also.

     Tasting thippili gives an effect, which has to be seen on my colleague's face to understand. Lemon thippili rasam, with a bit of ghee, was too good. Thippili makes tongue feel so clean and fresh. Saaranai keerai and kurinja keerai were introduced by the same aunty.

     Mom knew what was saaranai keerai, but this was the first time, both of us were eating it. So i asked mom, how do you know it is indeed saaranai, she said, she knew. It grows spreading on the ground.

    Quite a lot of research has been done on what is actually punarnava - is it Boehavia diffusa or Trianthema portulacastrum? Mahesh et al state that saaranai is an adulterant to Mukkurttaikodi i.e. punarnava, possibly possessing same properties.

Medical benefits:

decoction of roots to treat asthama and constipation - ethnobiomed, biomedicalcentral, globaljournal

analgesic, stomachic, laxative, treatment of blood disease, anemia, inflammation, and night blindness - phcogrev

ncbi states:

ETHNOMEDICINAL USES
 
The plant is alexiteric, analgesic, stomachic, laxative, alterative; cures “Kapha,” bronchitis, heart diseases of the blood, anemia, inflammations, “Vata,” piles and ascites. The plant has been used in the indigenous system of medicine for the obstruction of the liver asthma, amenorrhea, dropsy, edema, ascites, and beri-beri. A decoction of the herb is used as a vermifuge and is useful in rheumatism; it is also an antidote to alcoholic person.

     Won't ever forget how it made my throat feel, goes to the pirandai class on special processing.

     Was reading out tamizh names listed in ethnobiomed, and when i was reading aloud vasambu (Acorus calamus); mom said, don't take its name; almost like Harry Potter's Voldemort. Her reasoning was, it you say its name, its medicinal properties will be ineffective. If anyone goes to a medical shop, they will ask, give me peru solladha marundhu, instead of asking for vasambu. If vasambu is taken in excess, it will result in stammering it seems.

       Reminds me of varali, one raga that teacher is not supposed to directly teach student, for it results in enmity between teacher and disciple. Funny!!! vasambu, varali, both starting with va.

Kalyana Murungai | Erythrina variegata | Paribhadra

With its tiny thorns, with marching red ants, no wonder it is also called mullu murungai

 

Sundal pulikolambu, with kalyana murungai kootu and parangi kootu

 Had the same question like my brother, what has kalyana murungai पारिभद्र got to do with drumstick leaves. Poles apart. It is quite different. It gets a little chewy after cooking, hence a minute in mixie makes this more smooth.

Health Benefits
Slimming - Mangathayuru etal
analgesic, antioxidant - Suryavanshi
menstrual cramps - homeremedies, ayurvedic home remedies
diabetes - drsagay
to increase breast milk - herbalking
for earaches - chennai ayurveda
for eyes, digestive disturbances - ayushveda
insomnia, anorexia - ayush doctors

Dishes
kalyana murungai ghee dosa aka Mullu murungai dosa

Kalyana Murungai Dosa with Peerkankai chutney

All time favourite is ridgegourd chutney. Mildly sauteed ridgegourd in oil, added lots of ginger, coconut with roasted channa dal. The innate mild sweetness of peerkangai chutney is something, that makes me gorge it. Mixed both kalayana murungai and a little bit of curry leaves to dosa batter.

kalyana murungai idli with coconut pepper chutney

Kalyana Murungai with wheat, kambu, ragi, sollam flour

Kalyana Murungai parantha with okra potato fry

Saturday: Kalyana murungai parantha with cauliflower fry

 

Sunday: Kalyana murungai poori, channa masala, wheat milk pudding with elaichi, cashew raisins

Recipe for kalyana Murungai Dosa:

• Take normal dosa batter. For folks who want to keep away from blackgram for religious reasons, you can use moong dal with rice to make batter. I prefer batter without salt
• Grind the leaves in mixie
• Mix it batter and mix well and make it with crisp with a liberal dose of cows ghee

Ridge Gourd Chutney

• Roast 2-3 spoonfuls of moong dal/channa dal
• Mildly saute one medium sized ridgegourd chopped, an inch of ginger, and one green chilli in oil/ghee for 2-3 minutes
• Set aside to cool off to room temperature (i can't stand more than one chilli, while mom needs two)
• Cut/scrape half a coconut and grind it all together in mixie with salt as per taste
• Frying mustard seeds with curry leaves in oil and adding tadka to ground chutney at the end is optional

Kalyana Murungai Parantha 

• Two ways, either chop the leaves finely and make it like usual methi parantha 
• Or if old people are home and if there is problem of leaves getting caught between gaps in teeth, grind the leaves to a smoot paste, then add wheat flour and make dough to roll out rotis.
• I don't add any spices, other than omum (ajwain). My friends add zeera powder, corriander powder and green chillies. In fact i don't add salt also the paranthas or dosa batter. End of the day depends on your taste.

Kalyana Murungai Kootu

• Wash and finely chop kalyana murungai leaves alone (not the stem)
• Heat oil in a kadai and splutter mustards, zeera, a pinch of asafetida and curry leaves
• Have precooked moong dal - 1 small cup
• Have ground coconut - 1/2 table spoon cumin paste
• Add the Kalyana Murungai leaves and stir them in the slowest flame
• Once leaves are tender, add cooked moong or uncooked dal if you like the dal separate 
• Add pepper corns or finely chopped chilli, tumeric, salt (i typically don't add chilli to kootu)
• Cook with lid covered in slowest flame for 10 minutes till leaves are cooked
• Add coconut paste, mix well and take off the flame

Once my manager was shocked on eating my saltless ragi dosa. Typically for dashami and dwadashi it is saltless dinner. My colleague would find my pulav not spicy. The side dish compensates for the blandness of the pulav or dosa. Many a times, my mom and chithi comment, there is no kAram or pulipu or salt in my kootu. I prefer it that way with mild spices, lots of pepper and long pepper though. At times, we make two variations of sambhar kootu poriyal one with lots of ghee and no spices for me and one without ghee and lots of spices for mom. There will be two sets of poori, one fried in ghee, one in oil. Spicy soya-green peas kurma for mom, moong dal for me to accompany poori. Yet when there is a month of sambhar overdose, one fine day i binge on mango and tamarind tanginess. Am sure, next time you won't ask for recipes.

Folks spice it up with tamarind, i would not add it normally. End of the day your tongue is the king, eat in whatever way, the food appeals to you. Don't stick to any one recipe, your taste buds will guide you.

Naaval pazham | Jamun | Syzygium cumini

Naval palam that fell on the ground inside our compound wall

Usually mom has something or other drying, this time it was jamun seeds

Neighbours jamun that fell inside our compound walls

 

Mom has various powders, that i can't even touch, one of them is powder of these jamun seeds. Am predominantly vAta, so religiously keep away from these jamun seed powder. However, pitta mom gorges this.

for diabetes and wound healing - easyayurveda
liver stimulant, digestive, carminative and coolant - rasavinsuvai
nasal bleeding, strengthening teeth - davayurvedaezine

Trikatu - Pippali - Thippili - Piper Longum with Palm Jaggery

Long pepper, pepper, dried ginger, palm jaggery

Medicinal Benefits

Palm Jaggery - cleanser, digestive aid, mineral source - source
Pipali - Thippili  - Piper Longum

• for cough, strength and vigour, skin - easyayurveda,
• For good digestive system, liver and spleen, aphrodisiac - ayurvedhicdietsolutions

The more, i learn about thippili's medicinal benefits, the more am amazed. When we were kids, dad would do funny sandhi vicheds with thirikadugam- sukkumilaguthippili to amuse us; when we would write grocery list with pepper. We would write tamizh grocery names in english or hindi. Took me decades to write tamizh grocery names correctly in tamizh.


Initially, used to buy sillu karupatti packed in a cute box made from dried palm leaves, from khadi stores, later on switched on making it at home.


Mom takes a hammer and powders palm jaggery and dried ginger, enough to last till i go home after 1-2 months. This time, bro did the pounding task for me, to spare mom's wrists and mixie blades. Then, powdered long pepper - thippli, pepper, pounded dried ginger in mixer. This mix with palm jaggery is my starter, dessert, snack for my sweet tooth. I add more of palm jaggery, so that the spiciness is mild and add roasted gram (pottu kadalai). This snack, my own special chocolate powder, is a favourite at office with folks who can tolerate the tikshan taste of long pepper.

Dried ginger powder in supermarkets is brown, while homemade is so fragrant and whitish. When ever i go home, mom hammers this and kadukai removing core. Ever since, journalist cousin said, have ginger in morning, dried ginger at noon and haritaki aka kadukai (Terminalia chebula) at night, this palm jaggery mixture has become a regular.

From the book Pākdarpaṇa of Nala by Dr. Madhulika P.31

त्रिकटुखलनिर्माणविधिर्गुणाश्च
तक्राजमोदसंयुक्तः खलस्त्रिकटुकोद्भवः । वासितः प्रसवैः सम्यक् सुगन्धसुमनोहरैः ॥ १५३ ॥
औदरानामयान् हन्ति जठराग्निप्रवर्द्धनम् ॥ १५४ ॥

Preparation of Trikatu khal and its properties: Trikatu is mixed with buttermilk (takra) and ajamoda (perum jeeragam | carawey) and is made fragrant by adding aromatic flowers. This preparation named as trikatu khala subsides abdominal disorders and promotes the appetite.

Last day at home with Indian Spinach - Basella alba - Pothika

On saturday, mom bought palak to make palak paneer for rest of folks, the shasti night i had decided to eat agathi keerai paneer. However, who can refuse the demands of a simha lagna bro, so mutter paneer instead of palak paneer and 2 days later, decided to clear the fridge. Hence palak moong dal/paasi paruppu sambhar.

Palak keerai

Palak keerai thandu

Vaazhai Poo

Bitter gourds with channa dal

Health benefits
Palak is called अपोदिका,  उत्पादिका,  पिच्छिलच्छदा,  पोतिका,  पूतिका,  बलिपोदकी,  विशाला,  वृश्चिकपत्त्रिका, वृश्चिकप्रिया, शाकटपोतिका, पिच्छिल

• kayakalpa herb - Vithyavani et al
• Rich in iron, folate, cancer curing as per spinachwonders
• palak and pasalai are different as per rathikasnest
• has oxalic acid, hence, should not be eaten raw as per naturalnews
• for dental, urinary, respiratory problems, constipation, useful for pregnant women - remedyspot
• prevents elderly cataract as per newstrackindia
• for  dysentery, diarrhea, anemia, cancer - Shruthi et al
• for anal prolapse and hernia - stuartxchage

In cups: Arisi pal payasam, Palak moong dal sambhar, lemon rasam, curd | In plate: Vaazhai poo thayir kootu, palak thandu poriyal, pavakai sundal pulli poriyal, agathi keerai-kalyana murungai chutney, maanga thokku, kada murukku, mangoes

Recipes

Palak Keerai Moong Dal Sambhar

• Mildly saute the cut palak in oil, then add asafoetida, turmeric powder, sambhar powder
• Once leaves are soft, add a little bit of tamarind juice and salt to taste
• Add pressure cooked moong dal, gently mash it to make palak keerai paasi parupu sambhar

Palak keerai Thandu Poriyal

• Fry mustard seeds, curry leaves, asafoetida in oil and add cut stem pieces
• Add chilli and salt to taste
• Once soft, finally add shredded coconut and immediately take it off flame

Vaazhai Poo thayir pachadi

• Remove the stigma of plantain flowers and put the cut flowers into curd (to retain whiteness)
• Fry mustard seeds, curry leaves and add only cut vaazhai poo without adding curd
• Add water to cook and salt chilli to taste
• Once soft, add a little bit of pressure cooked moong dal, coconut cumin seed paste, the soaked curd
• Immediately take it off flame once it is uniformly mixed

Pavakai Sundal puli kootu

Mom had originally asked for kathrika puli kootu, however seeing the state of pavakai, decided to make this.

• Stir fry de-seeded sliced pavakai, in cows ghee for 2-3 minutes (to remove bitterness)
• Add asafoetida turmeric powder, chilli-corriander powder, salt to taste, stir and water to cook
• Once bitter gourd is soft, add pressure cooked chana, tamarind paste, cook for 5 minutes till rawness of tamarind goes off and its done

Lemon Rasam

• Coarsely crush pepper, cumin seeds, fenugreek seeds, 1 chilli, curry leaves in mixie
• Add this mix to hot oil with asafoetida and stir 
• Add water, salt to taste, pressure cooked moong dal
• Don't let it boil and transfer it to serving vessel
• Once luke warm, add half a lemon's juice

Instant Pal payasam

• Mash pressure cooked moong dal, rice, coconut cashew paste, milk with lots of ghee and sugar

Will write about kalyana murungai separately. Mom just added a bit of kalyana murungai, a little bit of agathi leaves to make chutney for dosas for her breakfast. Its been two months since i came home, and it will be another two months during Gandhi jayanthi, when i would come home again. Until then, it is moong dal kichadi with lots of cows ghee in PG, since dadhi vrat starts on August 9th. When moong dal is there, what more does one need.

Saivam and still wondering why no amlas on saptami?

source: silverscreen.in

12:30 am and the tears are still drying in my eyes after seeing the movie Saivam. Azhage is a beautiful song. Mom recommended this movie, and didn’t realize the time passing.

Had a hasta friend around Pudukkottai, who reared lots hens and cocks in her home. The cocks were part of family and they would pull the nighty of my college mate to draw her attention. Though they ate non-veg, they would never kill the birds that they reared at home.

There was a time in CMC Vellore, when every single day for almost 3 months, I had tandoori chicken with maida parotta. Mom would get me a fiction (typically a Cook or Sheldon) and a parcel and I would finish both overnight. Somehow, though I loved biology, loved Ranjini miss, got the highest class score and certificate in 12th biology, could never stand dissections in lab. Could never stand kitchen on Sundays in childhood. Sis after attending pravachans, became the second vegan from 4th, mom being the first. It took me a more than a decade. Nirjal pradhosam fasts started because of neighbours in UG which got metamorphosed to numerous fasts, where you eat only air. And with astrologers as your only conversation friends, one can never eat non-veg.

There is always a trigger for a drastic change in taste buds, but what sustains the trigger is something else. It was in 2005 and Jagannath Puri temple pujari lineage’s Mishra was my friend. His ancestors were the only folks for whom the snakes would make way to take the temple jewels during festivals. My other lunch mate too was a mami. In fact, ever since i came outside home in 2003, my roomie were all mAmis or had at least two mamis sharing my residence at any point of time. Looking back to be honest, his lecture during lunch triggered my vegetarianism in 2005. Within days, happily told him, that I quit non-veg, citing garuda puranam, not the fact, that it was actually due to him.

Once in 2011, went to Banana leaf near Main guard Gate near Trichy Malaikottai and ordered chicken roast, it was served, but could not eat, don’t know why, finally ended up getting it parceled for neighbor.

What sustained vegetarianism all these years in reality was astrology, initially, lal kitab, later garuda puranam. Sun in 11th house are not supposed to eat meat. You get a diseased body in subsequent lives with non-veg as per Garuda puranam. Charaka samhita is replete with non-veg prescriptions though. And the more you study astrology, the more you realize, how blessed you are to be in a human body. One wrong deed, you might be born as a tree, vegetable, hen, goat, fish whatever. Guruji once remarked tiryak yoni (4 legged) for someone’s query on where his pitrus were. Kumbhipaak naraka and fate of capsicum in mirchi bajji are so similar.

Every single wish comes true eventually over lives. It is a continuous series lasting yugas. One needs to be absolutely careful as to what one truly wishes for. Roles interchange. Perhaps I should change life is short statement. Whatever, everything, food whatever is God’s krupa. The moment I have pride, that I have absolute restraint over my tongue, my fasts, and get angry with my bro - the only non-vegetarian at home, then am gone. The moment, I resent my mom or family adding onions garlic to food, then am gone. Though mom adjusts to my cooking, resent going home to relative’s home due to food. Typically, schedule home visits so that my bro would not have to forgo non-veg, because of me. Somehow, can’t stand non-veg inside home now, the smell and all that. For me, temple or mutt food is what I relish the most. What if I was cut thus and cooked or roasted!!!  My bro truly remarks that people who are born vegetarians have greater tolerance for non-veg folks than non-veg folks who have recently became vegetarians. I sit at the farthest corner from my koundiya colleague who eats eggs during lunch. Once, a psychologist was eating chicken next to me and speaking and I almost puked. Everything keeps changing. Today am like this, god knows what will happen when rAhu comes to my dharma sthAna in 2016 during peak of my sade sati.

After guruji came in life, everything is changed, mushroom, onions, garlic are gone from kitchen, hence maggi noodles also, rarely eating outside, no roadside food as well. I missed many office treats – pizza, treats expensive hotel treats, with fasts coming in. Till guruji gave a 15 days for god, 15 days for colleagues, friends  every month rule.

Forget non-veg, or the most delectable pastries, within vegetables, a single tasting of onion garlic will dull a brain; carrots cause laziness, tomatoes induce jealousy, brinjal vipareet gyAna etc. You get cautious on what is allowed for each tithi, each day, each hour – morning, noon and night. Still wondering why no amlas on sundays or saptami. Your body is your vehicle and one needs to take proper care of it and food is the one main input to watch out. To adhere to the spiritual rules without egoistically sticking to them is the key. Sarvam Shri Krishnarpanamastu

Agathi Keerai - Sesbania grandiflora - Agastya

When ChaturmAs started, guruji gave us the list of allowed and not allowed food items. He said no leaves not even curry leaves or corriander leaves, but agastya leaves are allowed. Mom's b'day, so bro and I dropped by. Hence all this. From morning we had guests, 2 were invited (Adi month newly married couple - a satAbhishA and maham), 3 were atithis. The delightful part was a welcome opportunity for Go seva, for a cow came, while drawing kolam in the morning, which had a bit of agastya leaves as well. From morning till I finished serving bro close to 10 pm, it was cooking and serving time for me. In the last minute when mom came with 2 atithis, kept rice again and it was eating in turns, once rice got ready.

Even a lifetime can't make a rohini fast. Praying that should not be the case with bro eating non-veg. So decided not to impose my chaturmAs diet or shravan month ekbhukta naktavrat at home. Prepared everything without tasting. My only prayer is bro should become a vegetarian, eat at home instead of hotels and reduce his 120+kg frame. Everyone is scattered everywhere. Festivals are the only time, you meet your family.

Medicinal benefits 
for breaking fast, anti oxidant, antiageing - Venkateshwarlu et al
traditional indian medicine
ayurvedha consultants

Everything is a medicine when taken in right quantities at the right time, with a happy frame of mind. If you dislike something and eat, then even the most medicinal food will become poison. And if one does not have the right conduct, then ayurvedhic medicines don't work, as per charaka samhita, which am reading. My manager remarked that all healthy food don't taste good. While my take is, nothing can be healthy, if it is not tasty. Taste is the king and it is the best indicator of nutritious value of any food. And the best policy is to eat anything as god's prasad without making a fetish about health benefits, combinations, timings etc.

Agastya chutney with crisp wheat-rava dosa

This dosa agastya chutney was only for b'day mom, so sauted curry leaves, pudhina, agastya for 2-3 mins cows ghee to mask its bitterness. Roasted channa dal and green chillies and coconut also for her. Mom liked it and she said, there was no bitterness of agastya.

Agastya / agathi keerai leaves with pudhina leaves, curry leaves

Coconut with kadalai paruppu / channa dal

Agastya chutney with crisp wheat rava dosa

Agastya chutney for breakfast

Mom's B'Day Lunch Spread
Agreed, was in kitchen from 9 am, cooking for mom and bro. It was only 2 burners and just my two hands. Once in a while it is fine on spending so much time on cooking. Bro slept in train and instead of alighting in Trichy, he got down at Dindigul and came home close to 1:45 pm instead of 7 am. And you can imagine our plight in the morning, was glued to door, window and streets, with his mobile being unreachable. Prayed fervently and then at last his sms came, giving us some relief.

Agastya keerai kootu (ChaturmAs style)

 Sauted agastya keerai in ghee and grinded them. Added cooked moong dal and coconut cumin seed, pepper paste. Finally did a tadka with only mustard seeds, and no curry leaves. This agastya keerai kootu is not bitter either.

Nellika thayir pachadi

 Followed youtube video, on thayir pachadi, and instead of chaturmAs prohibited channadal added, roasted moong dal to thayir pachadi. The hot water in which amla was boiled for 2 minutes was left, so made lemon rasam with that amla water, adding lemon drops after rasam was at room temperature.

Semiya Jawarisi pal payasam, nei paruppu, kothavaranga parupu usili, kadai murukku, mango slices
Side dish L-> R soya-green peas masala, carrot poriyal, mango thokku, agathi keerai kootu, vaazhai poo thayir pachadi, nellika thayir pachadi
Mixing items L->R Fresh Curd, karamani puli kolambu, manga kathrika sambar, nellika lemon rasam

 Actually, had put the cut plantain flowers in curd and cooked them after squeezing curd and after preparation had put curd again to keep the kootu white. However, was disheartened to see it turn brown when i lifted the lid before serving, thankfully, it was only the top layer. Be it plantain pith or plantain flowers, curd is the best accompaniment to keep it from turning brown.

Dinner
Wanted to make paranthas (mooli and aloo) but bro said no. So mango milkshake (welcome drink), plain ghee rotis,  mutter paneer, mango thokku, semiya payasam, mangoes for guests while, agastya parantha, agastya keerai paneer with moong dal kicchadi for me. Wanted to eat at 7 pm, breaking my fast, while guests were not hungry even at 8 pm. So to my utter embarrassment, mom told them about my fast, set the table and insisted, everyone should join, so that i could break my fast. Ideally, no keerai at night, nor curd at night, yet i had agastya shAk and had nellika thayir pachadi.

Agastya parantha, agastya paneer, nellika thayir pachadi, moong dal kichadi, mango cube

Just mixed leaves to dough and prepared paranthas. For paneer, sauted agastya leaves in cows ghee and made a paste with pepper and cumin seeds. Finally added salt to taste and added paneer. This was a bit bitter unlike afternoon's ambrosial agastya moong dal kootu.

Necessity is the mother of invention - when the only vegetable you can eat is agathi keerai, mango and amla, then you get creative.

Pepper mango thokku, Moong dal with ghee, Mango, Agastya keerai dosa

 Mixed agastya keerai paste to normal dosa mavu and crisp agastya dosas were ready. To accompany it was tangy pepper thokku, ghee laced moong dal and sweet mango.

ChaturmAs Food

During shaak vrat - no vegetables other than amla, mango, agastya leaves. Different mutts follow different rules on coconut/ mustards being allowed. Pepper instead of chillies, mango/aamchur instead of tomatoes/ tamarind for tanginess.

So almost everyday, it is plain moong dal with a little bit salt and cows ghee, plain unsalted curd, puris/rotis fried in ghee. Nothing can be more ambrosial than simple moong dal with ghee mixed piping hot rice.  Pentagon for panchami.

Appi payasa, mango moong dal tart, hayagreeva, poori, agastya moong dal vada, Side dish: Amla pacchadi, Agastya chutney, Raw Mango green moong salad

Mango Moong kosambari

Black jeera, thipli/pippali, pepper mango for rasam

Mango moong tarts

Poli/ubattu

Layered parantha

Agastya Keerai parantha with agastya keerai paneer, with amla pacchadi, mango cube, moong dal rice with cows ghee.

Recipe:
Nellika thayir pachadi by Radhu mami
Agastya leaves paneer
     Saute agastya leaves, a little bit of cumin seeds, black pepper in cows ghee for a 2-3 minutes, grind them in mixie after cooling. Add paneer and cook, till it gets soft.

Medicinal benefits:
antioxidant, anti ageing, restores body after fasting - Venkateshwarlu et al
wound healing, gastro intestinal disorders - Malviya et al
Amla
Agastya Leaves - Sesbania grandiflora

In paranthas, agastya leaves are good, no bitterness due to cows ghee effect. In paneer, after hunger was satiated, realized the bitterness. Could not eat the last two pieces of paneer on my plate, once stomach was full.

Pepper mango thokku, Ghee laced moong dal, mango, Agastya keerai dosa

Pepper mango thokku - stir fried shredded mango along with pepper in gingelly oil with salt to taste, absolutely tangilicious.
Added agastya leaves paste to dosa batter to make crisp ghee roasts.

Fourth month which is the last month is dwidala:
Few exceptions: Chow chow aka seema badnekayi is allowed, since that is Hayagreevar's favourite neivedhyam. Also moong dal is dear to lord, hence allowed. Roots, tubers, plantain products are allowed, what more does one need.

Bhumyamlaki parantha with amlaki chutney

Moong dal pesarattu with corriander chutney

Aloo parantha with corriander chutney, mango pepper pickle, moong dal

Moong dal mini idlies, moong dal sambhar, coriander chutney

Ven pongal, moong dal sambhar with chow chow, coriander chutney

Moong dal dosa with murungai keerai, chow chow moong dal sambhar, coriander chutney, GJ

Chow chow sambhar, vaazhai poo murungai keerai vadai

Nei moong paruppu, Vaazhai poo drumstick leaves kootu, arisi vathal, GJ, curd

Chapathis with Taro root roast/ sepankilangu roast

Aloo poha with mango pepper pickle

Nei moong paruppu, maanga thokku, maanga pepper pickle, GJ, vaazhai thandu thayir kootu, curd

Aloo parantha with raw plantain roast

Pudhina Aloo poha, kuchi valli kilangu, mango pepper pickle

Chow chow moong dal, kuchi valli kilangu, maanga thokku, mango pepper pickle, GJ, curd

Paribhadra aka kalyana murungai aloo parantha with chow chow moong dal, taro root roast, mango pepper pickle

Kurinja aka meshashringi parantha, moong dal, mango thokku, sAbu dAna aka jawarisi plantain flower vadai, mango pepper pickle. Outer cups: jawarisi payasam, ponnakanni keerai kootu, curd

Keelanezhi aka bhumyamlaki parantha with taro root roast, palak stems poriyal, mango pepper pickle, sAbu dAna pudding

Ponnakani keerai poori with chow chow moong dal

 

Outer cups: Jawarisi/sAbudAna payasam, Mor Kolambu, Curd
 Moong dal with liberal dose of ghee
Plantain flowers / vaazhai poo kootu
Mango thokku
Plantain flowers taro root / vaazhai poo jawarisi vadai
Mango pepper pickle

Crisp ghee roast - Instant dosa with rava, maida, moong dal powder with meshashringi aka kurinja leaves, curd
coconut chutney with pepper and ginger
Plain salted moong dal, tadka with curry leaves and garnished with corriander leaves

 Moong dal, with manathakali keerai moong dal paruppu usili, mangao thokku

 

paneer parantha with taro root roast