Religious and cultural traditions are an inherent part of our lives, weaving a fabric of deep-rooted beliefs & practises. These leave a significant footprint on the lifestyle and health of the community. Fasting is an all-pervasive religio-cultural practice that is found, in varying forms, across the world. Fasting can thus be “nirahara” – without food, “phalahara” – where fruit and milk are allowed, and “alpahara” – when broken rice and the likes are allowed.
The periodic fasting that has the most sanctity in the smritis is the Ekadashi. It calls for a 36 h fast starting after sundown on the 10th lunar day with a breaking of the fast on the 12th lunar day morning by rice, greens (“agathi keerai”), gooseberry (amla), and gravy with turkey berry (sundaikai) as a part of the morning food.
My maternal home practise has always been Alpahara on Ekadashi and it’s always been arisi upma for brunch followed by the light second meal at around 6.00 pm comprising of payathangkanji or moong dal porridge with some fruits. Foodialogues brings to you not just the recipe of this delicacy paired with an unusual Kathirikai Puli Mandi. This mandi is a Chettinad speciality made with water in which rice has been washed. Another amazing practise of our ancients where the rice water rich in Vitamin B was transformed into a delicious accompaniment. The washed-down starch in the water would also thicken the gravy naturally.
Arisi Upma Recipe is Here:
KATHIRIKAI MANDI RECIPE:
Ingredients for Kathirikai Mandi:
- Cubed brinjals 1 c
- Rice-washed water 3 c
- Tamarind marble size
- Green chilly slit 6
- Asafoetida 1 tsp
- Mustard seeds 1 tsp
- Curry leaves few
- Sesame oil 1 tbsp
- Salt as required
Preparation Method for Kathirikai Mandi :
- Soak tamarind in the rice water and make a thin extract.
- Heat a tsp of oil, and add the green chillies and the brinjal. Sauté for 2 minutes.
- Add the tamarind extract .add the required salt and simmer on a low flame. Allow it to become a thick but running gravy.
- Switch off and temper with mustard, asafoetida, and curry leaves.
Note:
- If you do not have rice water mix in a tsp of rice flour in 3 cups of water and continue with the recipe.
- You can use lady finger, onions, or a mixture of the 3 vegetables.
- The spice for the dish is from the green chilly. Use it to your preference.
Classic Combo “Arisi Upma with Kathirikai Mandi” recipe is ready 🙂
