Shodakumbham:

Shodhakumbham Required Items list:

1. Vegetables as mentioned below according to availability
2. Groceries
3. Banana leaves
4. Betel leaves
5. Betel nuts
6. Sandal powder
7. Tulsi
8. Coins
9. Copper Vessels
10.Mats
11.Fruits

Shodhakumbam Cooking Items list:

1. Rice
2. Carrot pachadi
3. Mango pachadi
4. Payasam
5. Banana curry
6. Parupu
7. Pavakai pitlai
8. Kootu
9. Rasam
10.Mor koyambu
11.Kalandha sadham (coconut rice)
12.Kesari or any sweet
13.Vadai
14.Til laddoo
15.Mango pickle
16.Fruits
Ingredients (Vegetables):
1. Carrot for pachadi
2. Mango for pachadi & pickle
3. Raw banana for curry
4. Bitter gourd for pitlai
5. Chow chow/Pusinikai for kootu
6. Cucumber/Pusinikai for mor koyambu
7. Lemon/Tomato for rasam
8. Ginger
9. Coconut
10.Curry leaves
11.Coriander leaves
12.Green chillies
Ingredients (Others):

1. Channa dal
2. T.Dal
3. U.Dal
4. Corriander seeds
5. Pepper
6. Red chillies
7. M.Dal
8. Mustard seeds
9. Asofoetida
10.Jaggery
11.Salt
12.Cooking Oil
13.Cummin seeds
14.Rava
15.Sugar
16.Cardamom pods
17.Cashewnuts
18.Sesame seeds
19.Tamarind
20.Fenugreek seeds
21.Curd

Preparation method:
(Note: ss sambhar karandi)
1.
2.
3.
4.

Soak little white channa overnight.

Soak 1 cup of U.dal in a bowl in the morning.
Soak 1 ss spoon til in the morning.
Soak little quantities of channa dal, T.Dal, jeera, asafoetida, curry leaves
for mor koyambu
5. Take a small bowl, add little mango, pinch of salt and little water and boil
for pachadi.
6. Take tamarind for pitlai and soak it in hot water.
7. Take 1 ss M.Dal, 1 spoon channa dal and fry it for payasam dal mix.
8. Sesame seeds balls - Wash the til nicely and fry it till it tempers or
jumps like mustard seeds and then keep it aside.
9. Common spice powder - Take 1 spoon C.Dal, 1/4 spoon T.Dal, 1/4 spoon
U.Dal, 2 spoons dhaniya, 4 red chillies, 5 pepper pods in a kadai and fry
them and later grind & keep aside.
10.Take a cooker and keep the payasam dal mix, M.Dal (for Kootu and
Rasam), white channa for pitlai and vegetable for kootu.
11.Pavakai pitlai - In a heavy bottomed vessel, pour little oil, put mustard
seeds, fenugreek seeds, asafoetida and pour the tamarind water and add
cut bitter gourd, salt and the common spice powder and boil and then
keep it aside.
12.Take a coconut and grind it fully. Divide the coconut for curry, payasam,
pitlai, kootu, mor koyambu and coconut rice and keep it aside.
13.Take little coconut, add jeera and green chillies and grind for kootu paste.
Take the soaked item for mor koyambu paste and add little coconut, green
chillies and grind them.

14.Rasam - In a vessel add water, tomatoes, salt, turmeric powder, ginger,

green chillies and boil. Later add the cooked M.Dal and boil for rasam.
15.Remove the completed cooker items and keep Rice, T.Dal (for Parupu and
pavakai pitlai).
16.Vadai mix - Take the mixie jar and add the soaked U.Dal, salt, green
chillies, ginger, curry leaves and grind them.
17.Mango Pachadi - Take the cooked mango and add 1 ss jaggery and boil
till it dissolves, if required add little rice powder for consistency.
18.Coconut Rice - In a kadai, pour little oil, mustard seeds, U.Dal, asafoetida,
red chilles, curry leaves add coconut and fry. Transfer them to another
bowl and add cooked rice and mix for Coconut rice.
19.Banana curry - In a kadai, pour little oil and add mustard seeds, U.Dal,
raw banana, salt and little common powder and fry it for banana curry.
Add coconut and fry.
20.Payasam - In a vessel add the cooked payasam dal mix, 1 ss jaggery and
boil till the jiggery dissolves and later add 2 crushed cardamom pods, little
coconut, 1 spoon rice powder (if required for thickness) and boil and later
add little milk.
21.Pavakai pitlai - Add the cooked T.Dal to Pavakai pitlai and boil till it
reaches consistency and also little coconut. Keep some T.dal for parupu.
22.Kootu - In a vessel add the cooked vegetable for kootu, salt, the ground
kootu paste and boil and then add the cooked M.dal.
23.Mor Koyambu In a vessel, add the vegetable, mor koyambu paste, salt
and boil till it is cooked and then add little curd and keep aside.
24.Sesame seed balls - In a kadai add little jaggery and water and boil till it
reaches consistency and then pour it on the sesame seeds and mix slowly
and then make little balls with the help of ghee. Pour the extra jiggery
syrup in the payasam.
25.Kesari Take a kadai and add three times water (11/2 cups) to that of
rava quantity and boil. Add the cup roasted rava and mix it. Then add
twice amount of sugar ( 1 cup) to that of rava & mix. Add ghee, cardamom
pods and cashew nuts to the completed rava.
26.Mango pickle Add little salt and the common powder to the cut raw
mangoes and keep aside.
27.Tadka :
28.Kesari - Add ghee, cardamom pods and cashew nuts to the completed
rava.
29.Payasam Add ghee, cashew nuts and put it in payasam.
30.Mango Pachadi Add mustard seeds and put it.
31.Rasam mustard seeds
32.Mango pickle mustard seeds and asafoetida
33.Kootu mustard seeds and U.Dal
34.Carrot Pachadi Add mustard seeds, Asofoetida, curry leaves, green
chilli in oil and put it. Also add salt and coriander for the pachadi.
35.Add lemon juice to rasam.
36.Vadai - Make Vadais in a kadai.

Masigam:
Masigam Required Items list:

1. Vegetables
2. Groceries
3. Fruits
4. Banana Leaves
5. Betel leaves
6. Betel nuts
7. Sandal powder
8. Tulsi
9. Coins
10.Copper vessels
11.Mats
12.Wooden sticks
13.Dried cowdung
14.Camphor
15.Matchstick box
16.Gingelly oil
17.Shikakai powder
Masigam Cooking Items list:
Note: No Asofoetida, T.Dal, chillies, coriander, tomato, cashewnuts
1. Rice
2. Parupu
3. Moong dal payasam
4. Cucumber pachadi
5. Mango/Orange pachadi
6. Raw Banana curry
7. Pavakai curry
8. Pollanga/Sweet potato curry
9. Curry leaves thohaiyal
10.Mango ginger pickle
11.Moong dal laddoo
12.Til laddoo
13.U.Dal Vadai
14.Adhirasam/appam
15.Avarakai/Pollanga porucha kootu
16.Sepa Kayang mor koyambu
17.Pepper jeera rasam
18.Fruits
Ingredients (Vegetables):
1. Cucumber for pachadi
2. Raw Mango/Orange for pachadi
3. Raw Banana for curry
4. Bitter Gourd for curry
5. Snake Gourd/Sweet potato for curry
6. Ginger
7. Curry leaves
8. Raw mango for pickle
9. Avarakai/Pollanga for kootu
10.Sepa kayang for mor koyambu

Ingredients (Others):
1. Sesame seeds
2. U.Dal
3. M.Dal
4. Rice
5. Tamarind
6. Jaggery
7. Oil
8. Cardamom pods
9. Pepper
10.Cumin seeds
11.Mustard seeds
12.Salt
13.Curd
14.Ghee
Preparation method:
1.
2.
3.
4.
5.
6.
7.

Soak ss til in the morning.

Soak 1 cup U.Dal for Vadai
Soak 11/4 cup Rice for all
Soak 1 ss M.dal for Parupu, Rasam, kootu
Soak 3 spoons of M.dal for curries, mor koyambu
Soak tamarind for rasam
Mango pachadi Boil mangoes in a vessel with little salt. Add jaggery
and boil till it reaches consistency.
8. Fry 10 elaichi pods & soaked til
9. Fry ss moong dal deeply for moong dal laddoos
10.Fry 1 ss moong dal lightly for payasam
11.Fry ss pepper with 1 spoon rice
12.In a cooker keep veg for kootu, veg for mor koyambu, and soaked m.dal
for parupu, rasam and kootu and fried moong dal for payasam
13.Curry leaves Thohaiyal - Fry curry leaves, little U.Dal, little mustard,
little til
14.Dry grind the cardamom pods
15.Dry Grind the fried moong dal for laddoo and sieve it
16.Dry Grind fried pepper and rice
17.Mor Koyambu paste - Wet grind 1/2 spoon soaked moong dal, ginger,
jeera, rice/rice powder and pepper powder
18.Rasam paste - wet grind curry leaves, jeera and pepper powder
19.Curry leaves Thohaiyal wet grind fried curry leaves, fried U.Dal,
mustard, til, ginger, little jaggery, salt, pepper powder
20.Dry grind Rice for Adhirasam and other use and sieve it.
21.Vadai paste - Wet grind soaked U.dal, pepper powder, ginger, curry
leaves, salt.
22.Prepare Pollanga/sweet potato veg curry with salt, pepper powder,
soaked M.dal, little jaggery and curry leaves.
23.Prepare Banana curry with salt, pepper powder, soaked M.dal, little
jaggery and curry leaves
24.Prepare Bitter gourd curry with salt, pepper powder, little jaggery and
curry leaves.

25.Kootu - Take the cooked veg for kootu and add little salt, pepper powder
and boil. Later add parupu and if required rice powder for consistency
26.Mor Koyambu Take the cooked veg in a bowl and add the mor koyambu
paste, salt and little curd and boil.
27.Payasam Take the cooked M.Dal in a bowl and add jaggery and boil it.
Add cardamom powder.
28.Rasam Add the ground rasam paste and salt in tamarind water and boil.
Later add cooked parupu and boil.
29.In cooker, keep Rice as required.
30.Moong dal laddoo Add jaggery powder, cardamom powder to the
moong dal powder. Add little liquid ghee and make laddoos
31.Tadka
32.Mor Koyambu mustard seeds
33.Mango pachadi mustard seeds
34.Mango ginger pickle mustard seeds. Add little pepper powder and salt.
35.Cucumber pachadi mustard seeds, curry leaves. Add little salt later.
36.Rasam mustard seeds, jeera
37.Kootu Add mustard seeds, curry leaves and urad dal
38.Sesame seeds balls - In a kadai take little jaggery and boil till it forms a
syrup and then add the syrup to the roasted sesame seeds and make
balls.
39.Adhirasam Take cup jaggery and boil it till it becomes a syrup. Check
the consistency of the syrup. Mix the syrup with rice powder and little
gingelly oil till it becomes like a chapathi dough. Take small balls of dough
and press it and put in oil
40.Make Vadais