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Details of marriage-- sub divisions.

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NUGATHADI VAITHAL AND MAANGALYA DHAARANAM.

Now the groom must do pooja to the thirumangalyam by placing it in a braas thaambaalam, applying chandanam and kumkumam. mangalaakshathai an dflowers. Then the groom must hold the bride's hand while coming to the agni chanting manthras. Then the bride should sit on her father's lap as before. the groom by chanting manthras and having on his right hand thumb and ring fingers some dharbhai grass hr must touch the in between brows area (agna chakram) and he must throw it away in west side

Then on the bride's head one dharbha bunch circle will be placed over it small nugathadi will be placed. some gold ornament will br placed on thge right side and water will poured by chanting 5 manthraas. this only for yajur vedha people.now all the sins of the bride is going awayis the faith. The new saree worned by the bride at this time must be removed and should be given as charity to some poor people.Then only the bride will wear koorai pudavai. But now a days sastrigals are not doing this.

After this the bride must sit facing east on a paady bag and the groom facing west by standing must do maangalaya dhaaranaam.by chanting manthras THe first knot by groom and the other two knots by the groom'e sister. Uthiri pushpam and akshathai will be poured by all attending the function. navagraha preethee must br done now. ketti melam and singing gowri kalyanam will be there.

juice will be served to all. Do not shake hand to the couple now. Then the groom will tie a dharbhai kairu on the hip of the bride in 3 three rings and theknot must come to an end on the south side of her navel. Now the bride's mother must give to the groom 's sisiter who had knooted saree. blouse.money, thaamboolam, chandanam, kumkumam, flowers and fruits.

IN olden days at this time coconut (mattai thengai) will be given to all groom's family people. But now a days instead of thid the bride's family is giving thaamboolam bag to all the groom's family people after lunch.

Relatives and friends will give their gifts now to the couple, and you have to arrange some people there to write them in a note book and it will be handed over to you. then they will go for lunch. request some people to take care of the people during lunch time. coins of one rupee, two and five rupees for one thousand rupees must be there to give dhakshinai, during harathy etc.THamboolam bag will be distributed by the entrance people by whom you have fixed alreadily.

After maangalya dhaaranam the groom with his right hand catching thre right hand of the bride should go and sit near the agni in the paai which is placed with its north facing nuni, the bride should sit in south and the groom in north. do agni prathistai and do some homam. and chant some manthras. after paani grahanam the bride's maami will wear metty on the bride's finger. next to kattai viral in the leg.

Any temple prasadam or mutt prasadam can be given to the couple now

SAPTHA PATHY; Seven foot steps; the groom with holding his right hand with that of the bride's right hand must move to tne northern side of the agni , the groom must hold the right leg thumb with his left hand must walk seven steps by chanting manthras in north or east direction.After seven steps are over the couple must come near the agni with holding thr right hand clockwise to the agni aand the bride will touch the groom with her fingers and the groom must do homam by chanting manthras.

THis is the first homam done by them now and it is called pradhaana homam. On the north side of the agni one ammi will be there . The groom by holding the right leg of the bride chanting manthras he must put the right leg on the ammi.

LAAJA HOMAM; NEL PORI HOMAM. Both the groom and bride must sit on the pattu pai, the bride's brother will nel pori on both palms of the bride and groom will chant manthras put some ghee on the pori and both of them will pour the pori into the agni.then clock wise pradhakshinam. then another homam and clock wise pradhakshinam chanting manthras. in third time ammi midhithal once aain.

By chanting manthras yhe dharbhai mounchi which was tied around the hip should be removed now., and place it in west and hands should be washed.

For the bride,'s brother(for pori ittatharku bathil mariyathi ) watch, or gold ring or money with vasthram, thaamboolam, chandanam kumkumam will be given. Bride,'s father will give to the parents of groom's parents dhoty and saree and the groom's father will give tothe parents of the bride dhoty and saree.

AS per arrangements made already , the couple along with relatives ( for witness) must go to the registrar office for marriage registration.

PRAVESA HOMAM; TO be continued:
 
The bride is going to the groom's house for the first time and pravesa homam will be done in the groom's house. in the evening. Now a days the pravesa homam is being done in the kalyaana mahal where the groom people are staying . in the morning itself' for this the bride's mother will bring new paruppu thengai and thaamboolam and fruits and flowers chandanan and kumkumam.

The bride's party will be invited to the pravesa homam and the bride and groom will go tothe place where groo


m's party is staying now, and they will be seated facing east in the pattu pai. milkand fruit mixture will be given to them. dress for bride and groom will be given to them.. The groom's parents will give to all the bride'e family people thaamboolam,fruits and flowers and some drinks. and money.

Then the couple will come back and do homam for 13 times. After pravesa homam is over the couple must see dhruvan and arundathi. In day time they cannot seedhruvan and arunthathi. . THen AAGNEYA STHALI BHAGAM: sankalpam for doing sthaali bagam. pour water on some raw rice and place on the homaagni. in short period it will become cooked rice.bring it down to the east or north side floor.

pour 2 drops of ghee in the palasa leaf put cooked rice (the quantity is the size upto first regai of your thumb) pour ghee and add it in the agni chanting manthras.and by touching the cooked rice with left hand fingers .THen second time pour ghee in palasa leaf take some more than the first time the cooked rice , pour ghee two times and by holding the left hand fingers in nthe cooked rice container place it in the north east side of agni.

then pour only ghee on both the palasa leaf and pour the ghee in the agni and by touching thr ghee container by left hand fingers.

Then start doing aupaasanam.After upanayanam daily you have to do morning and evening samithathaanam. After Marriage you have to do daily morning and evening aupaasanam.That is adding raw rice two times daily in the morning and evening in the agni. in the same agni. the agni should be there day and night in a mud pot .

Then gandharva pooja: Take one arasu or aal or aththi samithu add chandan and kumkumam and tie the nool from the bride'e saree and onr from groom's dhoty noo ladd flowers and do pooja for gandharvargal. then awake him with manthras and do yathaasthanam
., wash it with water and place it in another place.
Then sesha homam: chant seven manthras and do ghee homam in the agni and then do jaadhi homam.

Naandhi sratham: tobe continued.
 
NAANDHI SRAATHAM; WE are doing kula devatha pooja and sumangali praarthana and samaaraadhana in the begining of Marriage functiomn some soothra kaarargal has written to do nandhi in the end of some karmas. after marriage we have to do nandhi now. SRAATHA DEVADAIGAL;Yaaga angamaana isti sraatham:visvedevargal will be called as krathuand dhakshar; Naandhi mukam; sathya, vasu; mahalaya paksham: thuri,richu; paarvana sratham Prurava ardhrava; in sapindee karanam kaala kamaha; in sanyaasi sraatham sadhu guru enrum visvedevargalai alaikka vendum.

no ellu only shobhana akshadai.first preference to ladies. homam is there for this. but now a days no body is doing. giving more dakshinai is hiranya sratham. after this punyaga vachanam must be done.

PHALA DHAANAM;: after homam is oveen one rupee coin.

r sangalpaam will be done to get a good child for which phala dhaana thaamb oolam will be done. first to the sastrigal thaamboolam and one rupee coin will be given to the sastrigal after aasanaadhi upachaaram seidhu kodukavum. THen to all vaideekaas and to all male meembers of both family will be given.

THAABOOLA SARVANAM: Brother of bride will give betel betel nut and chunnam for bride and groom.

MAHAT AASIRVAADHAM: Bride's mother willl bring 5 pottu kadalai aasirvadha parupu thengai ,singing gowri kalyanam to the kalayyaana medai.bride must stand on the left side of the groom and will coolect the mangala akshadai with chanting manthras thrown by vaideekals in the groom's anga vasthram North arcot people palakkam. the bride and groom will stand in oppsite direction each other.

bride'e father will give mothira panam and naagavalli aasirvadham to the couple .(dhoty and saree). haarathy. one from bride's family and one from groom's family member will take aarathy. In the aarathy thaambalam a lamp with litted with 5 mugams will be placed, or a camphor on a betel on the thambalam wil be litted and the aarathy will be thrown away in the vaasal kolam by the lady who is standing on the north side.

If you are having your house near by to the kalyaana mandapam the couple with manakolam can be taken to the houses. Before that some relative must go the house put maa kolam in the hall and place pattu pai , thaamboolam. chandanam, kumkumam, mixture of milk and friut, and some drinks, sugar kalkandu, haarathy etc; for the people who are coming withe couple and the couple will go over there in nalla neram (without rahu kalam and yamakandam time). Harathy will be taken to the couple in the entrance of the house, and the bride must come by placing the right leg first in the house.

couple will be seated on the pattu pai and mixture of milk and fruit will be given to them. For the ladies blouse bit, flowers, fruits, manjal,kumkumam will be given. IN he bride's house for the groom side people and in the groom's house for the bride's side people .

Then all can come to the kalyana mandapam to take meals. If the evening oupaasanam and staali bhagam are going to be done in the evening the couple can take palaghaaram in day time instead of meals.

In the evening bride's sister will go to the groom(without rahu kalam and yama kanda time) requesting to give her the muhurtha dhoty and in turn she will give another dhoty. she will manjal water on the muhurtha dhoty and will return to the groom. In olden days the dhoty will be dipped in manjal water and it will be dried in the sun. for this the groom's father willgive thaamboolam and money to her. AAthu palakkam ooru palakkam.

NALANGU: tobe continued.
 
NALANGU: After 3 p.m. on wedding day in a good auspicious time that is ( without rahu kalam or yamakandam time) Nalangu wil be performed. In olden days at the age of 15 for groom and at the age of 10 for bride they will do marriage. They will perform nalangu in the evening. But now a days this nalangu is not at all necessary.

In olden days the bride will not sit , and it will go away for playing. So it was necessary to sit on father's lap for mangalya dharanam. Our sastras are not saying that the bride should sit on her father's lap. The bride should sit on a paddy bag. that is what our sastras says. so now a days it is enough if the bride sits on a paddy bag. now you can put a small paddy bag on a plastic chair and the bride can sit on the paady bag on the chair.

In olden days there was no registrar office.No education for ladies. So all relatives and friends are requested to attend the mariage to tell witness in the court if the boy says i have not at all married you. The bride's party has to give them full meals, dhoties, and sarees and also sweets and savory for them to use them during their return to their houses, On those days there was no transport facility.On those days the bride and groom can see each other only at the time of maalai matruthal.

On those days there was no family planning operation or copper T, nirodh etc. so they will go on ksethraadanam to temples after 40 years of age.

No janavasam is necesarry now. we can finish the marriage starting from kasi yathra and ending in pravesa homam, nandhi , aasirvadham.
in one day. Shanthy muhurtham can be done on the groom's house on wedding day. The kalyana mandapam may be vacated on the night of wedding day.at about 10 P.M.

You can give more money to the couple to buy gold or plot or house. This is my opinion. now a days you are including reception and not excluding the unwanted areas..

Mix chunnam and turmeric poeder with water and make a paste. This is called nalangu paste which will be applied on the legs. Groom's sister will buy one vilayaadal saree and hand it over to the bride. the bride will wear it during nalangu time. the bride must request the groom to come for nalangu function.

The bride's family must invite the groom's family to attend and to join in this function. On The pattu pai the bride and groom will sit facing each other and also facing east and west direction. required things for this: raw rice, dhall, salt,chandanam,kumkumam, manjal podi, nalangu mixture; 2 coconutsapplied with manjal thool and having the kudimi removed. 12 sutta appalam. betel; betel nut; fruits; flowers; mirror, comb;

Some very old lady will order the couple in the order what should be done during nalangu. The groom will be in the sitting position and the bride in the standing position the bride will mark with chandanam on the groom's forehead, neck, and on both the hands. apply kumkumam on his forehead. then apply nalangu mixture on his legs.

then the bride will comb the hair of the groom and will show the back side of the mirror and then the front side of the mirror. Then some rice will be given to the bride and some dhall to the groom . The bride will ask the groom that i will give you rice and you pleasr give me some dhall. some dhall and rice will be exchanged and the bride mixing the rice and dhall together and with the right hand turn round and round on the groom's head and with the left hand 3 sutru anti clockwise and throw away the mixture behind his head.

Then again for the second time it will be repeated.. then the bride will only ask the groom i am giving you salt and in turn you please give me dhall. and i will ccok and serve you meals. but there is no exchange of salt. Then the bride will take 2 sutta applam one on each hand and 3 times sutral clockwise withe right hand and 3 times anti clock wise withe left hand and crash it into pieces behind the groom. like this she has to do for 3 times. then she will sit down on her place.

Now the groom's turn is begining. In the sitting posture the groom should apply chandanamand kumkumam and combing her hair and showing the mirror. then dhall and rice 3 times sutral; then appalam 3 times sutral;

THen coconut uruttal and potti on it; the coconut uruttal will go on between the groom and bride and some body will say 1, 2, 3, and the coconut must be catched very quickly by the groom or bride. the bride can use both the hands but the groom must use only one hand.

Then betel will be placed in between them and they must catch it in full good condition. Then the bride will give fruits, flowers,thaamboolam to the groom placed in a trayand will sing songs. and the groom must sing a song and will return the tray. then the bride will sit on the right side of the groom.

Then pachai valipathu: mixture of gingilly oil and kumkumam will be prepared and placed in a kinnam. This paste will be applied on the back, neck, shoulders and on the chin. as dhristy kalippathu. this will be done in odd number of people; mother, athai, sister, maami and anni from both parties will do this. then haarathy will be taken and this function comes to a close.

On those olden days in the evening the groom and bride will sit on the decorated oonjal and all will sing songs. Now a days Reception we are having with cinema songs or carnatic music. invitees who were not able to attend the function in the morning will come now. video taking; gifts giving taking meals and with go with thaamboola m bag..

If there is shanthy muhurtham on the same night the couple must take only milk and rice and not curd rice. The couple will go to bed in a good lagnam at night.

SHANTHY MUHURTHAM to be continued.
 
Ladies fromm the first day of their period time tp the 16th day only they can conceive. From 17th day upto starting of next 'period; they cannot conceive.2,4,6, like eve days male child will borrn. 1,3,5 odd days female child will born. from the starting of 'peroid' upto 4 days and on new moon, full moon days, astami, ekadasi, dwadasi,chathurdasi, madha pirapu, on janma nakshathra day they should not take intercourse.

from the starting of 'period' 5th day if they take intercourse daughter will born, 6th day son with less intellect; 9th day good daughter; 10th day good son; 11th day adharmam seyyum daughter; 12th day better son; 13th day daughter with prostitute habit; 14th day excellent son; 15th day excellent daughter 16th day sakala nargunamulla son.

If male gens are more male child and if female genes are more female child will born. do not take intercourse during day time and during midnight, during sandhya kalams.garbha upanishat is explaing about garba vridhi.

muhurtham day for shanthy muhurtham; days: monday,wednesday, thursday and friday.Birth starr day is not acceptable.in the rasi chart 1,7,8 places should be empty. Lagnam: uthamam; mesham.kadagam,thulam,makaram. madhimam:lagnas aspected by subha graham except simmam and vrichigam. THITHI; dwithiyai;thruthiyai; panchami;shasty;saptami;dasami;ekadasi;dwadasi;thryodasi;

NAKSHATHRAM;: UTHAMAM: rohini;uthiram;hastham;swathy;anusham;uthrada,thiruvonam;sadayam;uthratadhi;revathy. Madhimam: aswani; miugasirsham;punarpoosam; poosam;chithrai;avittam;

On one auspicious day after finishing snaanam; sandhya,japam, oupaasanam; the kartha is getting anuggai= permission; doing vignesvara 16 upachaara pooja;gaha preethee; sankalpam= rithu shanthi japa karma . spread wheat 2 kilo on the floor and above it plantain leaf, and leaf spread 1 kilo raw rice; place leaf over it black gram 500 grams; pour karuppu ellu 200 grams. ; then kalasa abhishekam to the bride by the groom.

In nool sutriya brass kudam pour water,and some powder of elakai; krambu; pachai kalpooram in it. decorate the brass kudam with coconut. mango leaf bunch, koorcham, chandan and kumkumam and one vasthram and maalai. do aavaahanam of varunan in the brass kudamand do 16 upachara pooja and do aavaahanam of maha vishnu and do 16 upachara pooja; request the sastrigals to chant manthras.

They will chant 108 vishnu gayathri; vedhadhi, aapohishta; hiranya; pavamaana; sookthams of varunan; vishnu;rudhran; brahman;durga; sri sooktham and purusha sooktham,pancha shanthi and risamba rasi manthras.chant 3 times 'namo brahmane' and do neivedhyam; varunan and vishnu uthvaasanam; then prokshanam.

Then homam: samithu, annam, ghee =aajyam; vishnu sookjtham;brahma sooktham and rudhra sooktham each 108 times. jayadhi homam. aasirvadham sastrigal dakshinai; meals.

In the evening sandhya vandhanam, gayathri japam, oupaasanam,garbhaa dhaana manthra japam after vignesvara pooja. phala dhaanam. taking milk and cooked rice. and then in the next day morning naandhi and punyaha vachanam should be done. this is the correct proceedure. . as per yajur vedha aapasthamba poorva prayogam written by 'anna' and published by sri surabhi jagatGuru sathapthi publications chennai -33,

to be continued
 
GopalanSir,

Can Sumangali Prarthanai be performed on a Sunday? Which are the days which are auspicious for this function?
 
I have given detais on sumangali prarthana in general discussions sumangali pondugal on 28-11-2011. and on 13-5-2010 asked by iyer ponnu inrituals cemonies an dpoojas thread page no.19. This can be also made as sticky thread in a sub forum , and also upanayanam and marriage, grha pravesam etc. I have to spend one hour to find it out.
 
kooshmaanda homam must be done by the bride party and groom party separately which will be dealt with tomorrow.
 
PREPARATION OF PANCHAKAVYAM-DETAILS. Previous day to marriage both the groom and bride family must take panchakavyam.place 6 empty cups.In the centre cup pour 35 grams of cow's urine;In the eastern side cup put cow's dung half of your thumb; pour 245 grams of cow's milk in the south side cup; Pour cow's curd 105 gram in the west side cup;pour 35 grams of cow's ghee in the north side cup; pour water 35 grams in the north east side cup;

With help of 2 dharbai touch the centre cup saying GAYATHRI MANTHRAM.; Saying gandad dwaaraam duradarsham......vaya sriyam .touch eastern side cup,cow's dung. saying aapyaaya swasame duthae ........sangathey. touch the south side milk cup; saying dadhikraavinno akarusham.......dhaarishat touch the cow's curd in the west side cup.

Saying sukramasi jyothirasi theyjosi touch the northern side ghee cup; Saying devasyathva savithuhu....maaththey touch the pure water cup in the north east direction cup.

These milk.curd,ghee, urine, dung must be collected from the same one cow.

Saying the same manthras in the same order pour the other cups contents in the centre cup..

. so the centre cup must be a bigger one.saying AUM (OM)for ten times.stirr well the centre cup . now you remove the other five cups.

Now pooja for the centre cup Goh(cow)devatha AAvaahana manthram AAgahwo........duhaana. Asmin pancha gavyae goh devatha dhyaayami, aavaahayami, aasanam,paadhyam;argyam;aachamanam;snaanam , aachamanam. vasthram, upaveetham;sandal paste, kumkumam; akshadai; pushpa maala; archanai, dhoopam. deepam, neivedhyam, banana fruit and thaamboolam;

camphor aarthi, Then chant goh suktham from aagaavo.......thavaveeryea It is in thaithareeya praa ash2.8.8..Then punar pooja, upacharam. yatha sthanam.

Separate mantra is there to take this panchakavyam inside your mouth. This panchakavyam can be used for abishekam to siva.

You can do abishekam by chanting rudram,chamakam,purusha sooktham; sree sooktham, bhagya sooktham ,durga sooktham etc;

IN the cow's urine water (varunan) in the cow's dung Agni is there, in the curd vaayu(air) is there, in the milk Moon is there. in ghee suryan is there.
 
REQUIREMENTS FOR 100 PERSONS PER RECEIPE IN MARRIAGE MEALS.

REQUIREMENTS FOR 100 PERSONS FOR MARRIAGE MEALS: ; CURD PACHADI.-----vellarikai 1500 grams; curd 3 litre; salt 250 grams; coconut 3 nos; raw rice 200 grams; green chillies

100 gram; oil 100 grams; white black gram 100 grams; bengal gram 100 grams; red chillies 50 grams; kadugu 50 gram; seeragam 50 gram; asafoetida 50 gram; corriander leaves 50

gram;


ONION CURD PACHADI;onion 1500 grams instead of vellarikai all others are same;

LADIES FINGER CURD PACHADI: Vendai kai 1500 grams; curd 3 litre; oil 500 gram; salt 250 gram; Red chillies 50 gram; kadugu 50 gram; vendhayam 50 gram; green chillies 50 gram;

corriander leaves 50 gram;

COCONUT PACHADI; Coconut 6 nos; curd 3 litre; salt 250 gram; oil 100 grams; kadugu 50 gram; seeragam 50 gram; vendhayam 50 gram; red chillies 50 gram; green chillies 50 gram;

corriander leaves 50 gram;

CARROT THAYIR PACHAD:I. carrot 1500 gram; curd 3 litre; oil 100 gram; salt 250 gram; kadugu 50 gram; red chillies and green chillies each 50 grams; corriander leaves 50 grams;

DAwNGOR MAAVU CURD PACHADI; Blackgram (white) fried and powdered 1 kg; curd 3 litre; salt 200 grams; kadugu 50 gram; seeragam 50 gram; green chillies 100 gram; asafoetida 50

gram; corriander and curry leaves 100 grams;

SWEET PACHADI MANGO; Mango 1 kg; jaggery 500 gram; salt 100 gram; oil 100 gram; green chillies 100 grams; red chillies 50 grams; kadugu 50 gram; black gram dhall 50 gram; curry

leaves 50 gram;

CHIPS; Salt 250 grams; turmeric powder 50 grams; oil 3 litres; potato 5 kg; or senai kilangu (yam) 4 kg or nendrankai 15 nos;

KOSUMALLI; Carrot kosumalli; carrot 2 kg; lemon 5 nos; coconut 2 nos; salt 200 grams; oil 100 gram; green chillies 100 grams; kadugu 50 gram; perungaayam 50 gram; curry leaves

50 gram;

GREEN GRAM DHALL KOSUMALLI; green gram dhall 1 kg; lemon 5 nos; coconut 4 nos; salt 200 grams; oil 100 grams; green chillies 100 grams; red chillies 50 gram; kadugu 50 gram;

perungayam 50 gram; curry leaves 50 grams;

BENGAL GRAM KOSUMALLI; Bengal gram 1 kg; lemon 5 nos; coconut 4 nos; salt 200 grams; oil 100 grams; green chillies 100 grams ; red chillies 50 grams; kadugu; perungaayam curry

leaves each 50 gram;

SWEET KOSUMALLI; Bengal gram 2 kgs; sugar 3 kgs; coconut 5 nos;


PICKLES; Mango pickle; Mango 3kgs; chillies powder 250 grams; oil 500 grams; salt 150 grams; turmeric powder 50 grams; kadugu 50 gram; vendhayam 50 grams; asafoetida 25

grams;

NELLIKAI PICKLE; Nellikai 2 kg; chillies powder 250 gram; oil 250 grams; salt 150 grams; turmeric powder 50 gram; kadugu 50 gram; vendhayam 50 gram; asafoetida 25 gram;

KIDAARANGAI PICKLE; Kidaarangai 2 nos; chillies powder 200 gram; oil 200 gram; salt 100 gram; red chillies 50 gram; asafoetida 50 gram;

LEMON PICKLE; Lemon 30 nos; oil 500 gram; chillies powder 200 gram; salt 100 gram; kuruthu ginger 100 grams; red chillies 50 grams; kadugu 50 gram; vendhayam 50 gram;

asafoetida 50 gram; turmeric powder 50 grams; kindly fry kadugu , vendhayam, red chillies, and turmeric powder then powder it and then place it in the pickle ; lemons may be

boiled in hot water or fry them in oil.then cut them into pieces;

MILAGAAI THOKKU; Green chillies 1 kg; gingilly oil 500 grams; Black gram dhall 250 gram; tamirand 350 gram; salt 200 gram; jaggery 100 gram; kadugu 50 gram; asafoetida 50 gram

coriander leaves 200 gram;

VEPPILAI KATTI; Naarathai leaves 6 litres; elumichai leaves 2 litres; salt 200 grams; red chillies 100 grams; omam 50 grams; perungayam 50 gram;

VARIETY RICE; Coconut rice; Raw rice 3 kg; coconut 5 nos; coconut oil 500 grams; green chillies 250 grams; ground nut 250 gram; cashew nut 100 grams; salt 100 gram; ginger 100

gram; red chillies 50 grams; black gram dhall 50 gram; bengal gram dhall 50 gram; kadugu 50 gram; seeragam 50 gram'; perungayam 50 gram; curry leaves 50 gram;

LEMON RICE; Raw rice 3 kgs; lemon 15 nos; oil 500 grams; grouNd nut 250 grams; green chillies 250 grams; cashew 100 grams; ginger 100 grams; salt 100 gram; red chillies 50

gram; turmeric powder 50 gram;bengal gram 50 gram; black gram dhall 50 gram; kadugu 50 grams; asafoetida 50 gram; curry leaves 50 gram;

TAMIRAND RICE; Tamirand 1500 grams; salt 600 grams; gingilly oil 500 grams; ground nuts 500 grams; jaggery 250 gram; gingilly seeds (ellu) 250 grams; bengal gram 250 grams

black gram dhall 250 grams; red chillies 100 grams; kadugu 100 grams; chillies powder 50 grams; vendhayam 50 gram; turmeric powder 50 gram; perungayam 50 gram; curry leaves 50

gram; Raw rice 3 Kgs;

CURD RICE BAGALA BAAT; Raw rice 3 kilo; milk 6 litre; curd 1 litre; Butter 500 gram; cashew nuts 250 gram; green chillies 250 gram; salt 100 grams; oil 100 grams; black urudu

dhall 100 grams; kadugu 50 gram ; asafoetida 50 gram; ginger 100 grams; maavu chukku 50 gram; curry leaves50 gram; corriander leaves 50 gram; mango 4 nos; seedless grapes 200

grams; pomegranate 2 nos; apple 2 nos;

BISSI BELA HULI; Raw rice 3 kg; toor dhall 2 kg; onion 500 grams; potato 500 grams; carrot 500 grams; chou chou or bangalore brinjal or merai kai 500 grams; beans 500 grams;

drum stick 10 nos; coconut 3 nos; Ghee 500 grams; salt 250 grams; tamirand 250 grams; red chillies 250 grams; cashew nuts 250 grams; corriander seeds 250 grams; oil 100 grams;

green chillies 100 grams; pattai and lavangam 50 grams; turmeric powder 50 gram; kadugu 50 grams; vendhayam 50 grams; asafoetida 50 gram; curry and corriander leaves 100 grames.

TOMATO JAM; tomato 2 kg; Beetroot 1 kg; sugar 750 grams; Ghee 50 grams; cardamom 10 gram;pachai kalpooram 2 gram;

. POLI; bengal gram 2 kg; oil 2 kilo; jaggary 3 kilo; atta/maida maavu 4kilo;cardamom 50 gram; salt 5 gram;

GULAB JAMUN; sugar 3 kg; gulab jamoon pocket 6 nos;

RASAGULLA; cow's milk 20 liters; sugar 8 kg; maida 500 gram; cardamom 50 gram; soda uppu 50 gram; lemon 4 nos

; -PAAYASAM; VERMICELLI PAYASAM; Semia 3 kg; javvaricee 500 gram; sugar 6kg; milk 7 liter ;cashew nut 200 gram; draakshai 200 gram; cardamom 10 gram; Jadikaai 3 nos; pachai

kalpooram 2 gram; kesari powder 2 gram;

AVAL PAYASAM; aval 1 kg; sugar 6 kg; milk 5 liter; ghee 250 gram; cashew nuts 100 gram; drakshai 100 gram; cardamom50 gram; pachai kalpooram 2 gram;;

MILK PAYASAM; raw rice 2 kg; milk 25 liter; sugar 6kg; cardamom 10 gram ; pachai kalpooram 2 gram;

RICE COCONUT PAYASAM; Raw rice 2 kg; jaggary 3 kg; milk 2 liter; coconut 4 nos; ghee 100 grams; cashewnut 100 gram; cardamom 10 gram; pachai kalpooram 2 gram;

BENGAL GRAM PAYASAM; Bengal gram 3 kg; jaggary 5 kg; milk 4 liter; coconut 3 nos; raw rice 250 grams; cashewnuts 100 gram; drakshai 100 grams; cardamom 20 grams;

GREEN GRAM DHALL PAYASAM; Greengram dhall 2 kg; jaggary 4 kg; milk 4 liter; coconut 3 nos; raw rice 200 grams; cashew nuts 100 grams; drakshai 100 grams; cardamom20 grams;
 
REQUIREMENTS FOR 100 PERSONS PER RECEIPE.



PORIAL; CABBAGE PORIAL; Cabbage 4kg; coconut 2 nos; salt 200 grams; green chillies 100 grams; oil 100 grams; kadugu 50 gram; turmeric powder 50 gram; red chillies 50

grams; curry leaves 50 gram;

BEANS PORIAL; Beans 2kg; coconut 3 nos; salt 200 grams;oil 100 grams; kadugu 50 gram; asafoetida 50 gram; curry leaves 50 gram;

BEANS PARUPPU USILI; Toor dhall 1 kg; bengal gram 500 gram; beans 3 kg; salt 200 gram; red chillies 250 gram; oil 1 liter; black gram dhal 100 gram; kadugu 50 gram; asafoetida

50 gram;

BRINJAL GAARA CURRY; Brinjal 2 kg; onion 2 kg; oil 500 gram; tamirand 250 gram; chilli powder 200 grams; salt 200 grams; red chillies 100 grams; coriander seeds 100 grams;

bengal gram 100 grams;mustard 50 gram; turmeric powder 50 gram; asafoetida 50 gram ; curry leaves 50 grams;

GAARA CURRY PLANTAIN KAAI: Mondan vaalai kaai 20 nos; tamirand 250 grams; chilly powder 200 grams; oil 200 grams; salt 200 grams; red chillies 100 gram; bengal gram 100 grams;

corriander seed 100 grams; turmeric powder 50 gram; mustard 50 gram; asafoetida 50 gram; curry leaves 50 grams;

POTATO GAARA CURRY; potato 3 kg; onion 1 kg; pattaani 1 kg; oil 500 gram; chillies powder 250 gram; tamirand 250 grams; salt 200 grams; red chilly 100 grams; bengal gram 100

gram; corriander seed 100 gram; turmeric powder 50 gram; kadugu 50 gram; asafoetida 50 gram; curry leaves 50 grams;



AVIAL; White pumpkin 5 kg; drumstick 5 nos; manjal poosani 1 kg; carrot 500 gram; vellarikai 500 gram;merakai 500 gram;potato 500 gram.; senai kilangu 500 gram; beans

500 grams; snake guard 500 grams; kaaraamanikai 500 gram;monthan plantain kai 1 no;mango kaai 1 no; coconut 8 nos; curd 250 gram; salt 200 gram;green chillies 100 gram;tamirand

50 gram; seeragam 100 gram; coconut oil 500 gram;

PORITHA KULAMPU: AVARAI KAAI; Avaraikaai 2kg; greengram dhall 500 gram; salt 200 gram;oil 100 gram;red chillies 100 gram; pepper 200 gram; blackgram dhall 100 gram; mustard 50

gram; curry leaves 50 gram;

VATRAL KULAMPU: Manathakkali vatral 500 gram; tamirand 500 gram; salt 200 gram; gingilly oil 250 gram; sambar thool 200 gram; rice flour 100 gram; kadugu 50 gram; turmeric

powder 50 gram; red chillies 50 gram; black gram dhall 50 gram; vendhayam 50 gram; asafoetida 50 gram; curry leaves 50 gram;

SAMBANGI PITLAI; potato 1 kg; brinjal 1 kg; drumstick 10 nos; tomato 1 kg; meraikaai 250 gram; toor dhall 2 kg; tamirand 250 gram; salt 200 gram; coconut 3 nos;oil 100 gram;

red chillies 50 gram; black gram dhall 50 gram; kadugu 50 gram; asafoetida 50 gram; curry leaves 50 gram;

SAMBAR; DRUMSTICK SAMBAR; drumstick 25 nos; onion 2 kg; tomato 2 kg;toor dhall 3 kg;tamirand 250 gram; salt 200 gram; sambar thool 250 gram; oil 100 gram; kadugu 50

gram;asafoetida 50 gram; cuury/corriander leaves 100 grams;

Ladies finger sambar; vendaikaai 2 kg; toor dhall 3 kg; tomato 1 kg; tamirand 250 gram; salt 200 gram; coconut 3 nos; red chillies 250 gram; corriander seed 100 gram; bengal

gram 100 gram; oil 200 gram; kadugu 50 gram;vendhayam 50 gram; turmeric powder 50 gram; asafoetida 50 gram; curry/coriander leaves 100 grams;

PARUPPU URUNDAI SAMBAR: Toor dhall 2 kg; onion 500 grams; tamirand 250 gram; oil 200 grams; salt 100 gram; red chillies 100 gram; green chillies 100 grams; kadugu 50 gram;

perungayam 50 gram; curry/corriander leaves 100 grams;



MILAGU KULAMBU ; PEPPER 500 GRAM; OIL 500 GRAM; TAMIRAND 500 GRAM; BENGAL GRAM 250 GRAM; BLACK GRAM DHALL 250 GRAM; SALT 100 GRAM; RED CHILLIES 100 GRAM; MUSTARD 100

GRAM; CORRIANDER SEEDS 50 GRAM; DRUM STICKS 4 NOS; ASAFOETIDA 50 GRAM; CUURY LEAVES 50 GRAMS;

MORE KULAMBU: vendai kaai 1 kg; curd 3 liter; coconut 4 nos; salt 200 gram; oil 500 gram; kadugu 50 gram; seeragam 80 gram; red chillies 30 gram; vendhayam 30 gam; curry leaves

50 gram;

PUMPKIN MORE KULAMBU: white poosani kaai 3 kg; curd 3 liter; coconut 4 nos; salt 200 grams; oil 100 grams; green chillies 150 grams; kadugu 50 gram; seeragam 80 g4ams; red

chillies 30 gram;vendhayam 30 gram; curry leaves 50 gram;

RASAM; PINEAPPLE RASAM: Pineapple 1 no; toor dhall 2 kg; tomato 1 kg; oil 100 gram; red chillies 100 gram; green chillies 100 grams; salt 100 gram; kadugu 100 grams; corriander

seed 50 gram; bengal gram 50 gram; pepper 50 gram; seeragam 50 gram;asafoetida 50 gram curry/coriander leaves 100 grams;

LEMON RASAM; lemon 8 nos; toor dhall 1 kg;tomato 1 kg; salt 100 gram; oil 100 gram; green chillies 250 grams; ginger 50 gram; red chillies 50 gram; pepper 50 gram; seeragam 50

gram; kadugu 50 gram; asafoetida 50 gram; curry leaves and corriander leaves 100 grams;

MYSORE RASAM; Toor dhall 2 kg; tomato 1 kg; tamirand 250 gram; coconut 3 nos; oil 100 grams; salt 100 grams; Rasa podi 200 gram; pepper 50 gram; seeragam 50 gram; kadugu 50

gram; corriander seed 50 gram; bengal gram 50 gram; asafoetida 50 grams; curry leaves and corriander leaves 100 grams;

TOMATO RASAM; Tomato 5 kg; toor dhall 2 kg;rasa podi 200 grams; oil 100 gram; salt 100 gram; kadugu 50 gram; pepper 50 gram; seeragam 50 gram; asafoetida 50 gram; curry leaves

50 gram; corriander leaves 50 gram;
 
00 grames of ghee is required for 100 plantain leaves of saapaadu

.Dhall for 100 leaf 1500 grams.

for getty butter milk(more) 10 litres of milk. for 100 persons.

Raw or boiled rice 10KG.for100 persons.( for cooked rice)

- Coffee for 100 persons; milk 5 litres; water one litre;.Coffee powder(60:40) 200 grames.(coffee powder and chicory in 60-40 ratio).sugar 500 grams.Thermo cups 100.

Carrrot alva: Carrot 3kg; milk 5 litre; sugar 4 kg; ghee 750 grams; Cashewnuts 100 grams; Cardamam 5grams; pachai kalpooram and kesari powder 2grams.

Vegetable Bonda: bengal gram powder 3kg; potato 4kg; big onion 3 kg; Oil 5 kg; raw rice powder 500 grams; salt 500 grams; bengal gram 250 grams; black gram(white) 250

grams;chilli powder 250 grams; green chili 250 grams; ginger root 100 grams; mustard 5 grams asafoetida 5 grams; soda uppu 10 grams; corriander and curry leaves 100 grams;

Idly; (50 idlis for one kilo of rice) Idly rice 10 kilo; white black gram 2 1/2 kg; salt 250 gram; vendhayam 150 gram; Gaadaa thuni 3 metre;

OOthappam; Boiled rice 5 kg; white black gram 1250 gram; salt 125 grams; onion 2500 grams ;;oil 3 kg;

Sambar for idly/ dosai : Toor dhall 3kg; small onion 3 kg; drum stick 25 nos; coconut 5 nos; tomato 2kg; tamarind 250 grams; chilli (red) 250 gram; corriander 250 grams;white

black gram 100 grams; bengal gram 100 gram; salt 250 grams; oil 125 grams; mustered 50 grams; vendhayam 5 grams turmeric powder 5 grams; asafoetida 5 grams; curry and

corriander leaves 200 grams;

Milagai podi for Idli/ dosa ;Red chillies 500 grams; bengal gram 250 grams; white black gram 250 grams; gingilly seed 250 grams; tamirand 200 grams; salt 100 grams; coconut 2

numbers; jaggery 100 grams; gingilly oil 200 grams; musterd and asafoetida 5 grams ;

CHUTNEY; Pottu kadalai 2kg; coconut 8 nos; salt 500 grams; green chilies 250 grams; Tamarind 100 grams; bengal gram 100 grams; white black gram 100 grams; oil 100 grams; Red

chillies 50 grams; mustard 50 grams ;asafoetida 5 gram ; curry leaves and corriander leaves 200 grams;



KASI ALWA; White pumpkin (mutriathu) 20 kg; sugar 5 kilo; ghee 500 grams; oil 2 litre; milk 3 litre; cashew nut 100 grams; kismis drakshai 100 grams; cardamum 2 grams Saara

paruppu 50 grams; Vellari seed 50 grams; pachai kalpooram 2 grams ;;Orange red colour powder 2 gram (pumpkin thuruvalukku 1:2 sugar)

VEN PONGAL; Raw rice 6 kg; green gram broken 1500 gram; dalda 1 kg; oil 1 kg; ghee 500 gram; salt 250 gram; cashewnut 250 gram; ginger root 100 gram; pepper 100 gram ; seeragam

100 gram;; curry leaves 100 grams;

COCONUT SEVAI; Raw rice 3 kg; coconut 5 nos; salt 250 gram; white black gram 250 gram; Bengal gram 250 gram; cashewnut 250 grams; ground nut 250 grams; gingilly oil 500 gram;

Ghee 250 gram; green chillies 125 gram; ginger 100 gram; red chillies 50 gram; mustard 50 grams; asafoetida 5 grams; curry leaves 100 grams;

LEMON SEVAI; (lemon 5 nos. for one kilo of rice) Raw rice 3 kilo; lemon 15 nos.;salt 250 grams; white black grams paruppu 250 grams; bengal grams 250 grams; cashewnut 250

grams; groundnut 250 gram; oil 500 grams; ghee 250 grams; green chilli 125 gram; ginger 100 gram; red chilly 50 gram;kadugu 50 gram; turmeric powder 50 gram; asafoetida 5 gram;

curry lewaves 100 gram; pudhina 100 grams;.

RAVA KESARI: Pattinam rava 3 kg; sugar 4500 grams; ghee 500 grams ; oil 3 kilo;;cashew nut 100 grams; drakshai 100 gram; cardamam 20 gram; jadhi kai 3 nos; pachai kalpooram 5

gram; kesari powder 2 gram; Rose essence 2 drop;

PADUSHA; Maida flour 2 kg; dalda 500 gram; oil 3 kg; sugar 3 kg; appla soda one gram; pachai kalpooram; 1 gram; cardamum 20 grams;

VEGETABLE CUTLET; oil 2 kg; maida maavu 750 grams; onion 500 grams; carrot 200 grams; pattaani 200 grams; potato 200 grams; salt 200 grams; rusk powdered 500 grams; green

chillies 100 grams; ginger 100 grams; cashew nut 250 grams; lemon 1 no; white black gram 50 gram; chili powder 50gram; kadugu 50 grams; curry leaves 50 grams;

MEDHU VADAI; white black gram 2 kg; bengal gram 250 grams; raw rice 250 grams; salt 250 grams; oil 2 kilo; red chillies 250 grams; seeragam 50 grams asafoetida 5 grams; pepper

50 gram; ginger 100 gram; green chillies 500 grams; curry leaves 50 grams;

MASAL VADAI; bengal gram 1500 gram; toor dhall 500 gram; onion 2kg; oil 2 kg; red chillies 250 grams; green chillies 200 grams; ginger 100 grams; coconut 3 nos; dalda 50 grams;

soda uppu 5 grams; curry leaves and corriander leaves 100 grams;

AAMAVADAI; Bengal gram 1 kg; toor dhaal 500 grams; oil 2 kg; coconut 3 nos; red chillies 250 grams; salt 200 grams; dalda 50 grams; soda uppu 5 grams; curry leaves 50 grams; to

be continued
 
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