This week in the cooking for guests series, I have made a full elaborate meal we cook for Tamil New Year. Tamil New Year is celebrated tomorrow. When we were in India I used to cook elaborate meals for all festivals, after coming here I made the important items for every festival. The reason for this is not laziness, but most festivals come on working days and for lunch, I will be the only person at home. Suresh and the kids will pack lunch for the office and school. Even if it is on a holiday, nobody will eat an elaborate meal. But I wanted to make an elaborate meal for this cooking-for-guests series and today I will be sharing the Tamil New year lunch menu. I couldn’t get a proper banana leaf, and the one which we got in cover was not so proper when I opened it. It was a bit wide and difficult to cover with my lens.
Also check out my full collection of Tamil New year recipes
For Tamil New Year generally, we make dishes with 6 different tastes sweet, salt, bitter, tangy, spicy, sour, and uvarpu. Generally, neem flower and raw mango are used in cooking. The lunch menu I cooked is what we follow in our family. Generally, the menu doesn’t involve onion or garlic. We do not add onion, garlic, garam masala in our cooking on festival days. You can make the menu a bit elaborate also, by adding a few extra items. I have mentioned that below. The menu is:
- PARUPPU PAYASAM
- KOSUMALLI
- CUCUMBER RAITHA
- VAZHAKKAI KALYANA CURRY
- BEANS CURRY
- AVIYAL
- LEMON RICE
- ULUNDU VADAI
- POOSANIKAI KOOTU
- VEPAMPOO RASAM
- NEER MOR
