துவாதசி பாரணை | Agathi Keerai Masiyal, Sundakkai Poriyal, Mor Kuzhambu - Dwadasi Paranai Recipe

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The SUDDHA UPAVASAM (complete fast) is observed on Ekadasi Thithi. Elders and children take fruits and milk if they cannot observe full day fast. The day next to Ekadasi is called Dwadasi. The samayal or thaligai or the menu has been explained by our ancestors in such a way that it manages the acidity levels and which can give us quick energy.

Why fasting on Ekadasi day

In the event that a person continues fasting for some other day, the strain will be high but on Ekadasi it will be negligible or nil. So the body never takes the agony while we purify the inside framework and accordingly reviving the entire body component – explicitly the liver/stomach.

Dwadasi Paranai or Thaligai or Samayal reason

Dwadasi is the day next to Ekadasi. It is the twelfth day of the lunar cycle. Dwadasi Viratham assumes a great job when people observe Ekadasi Viratham. For the common people observing fast on Ekadasi, it is essential to break the fast legitimately at Dwadasi. The fasting on Ekadasi ought to be broken before Trayodasi arrives. The fasting can be broken with a Tulasi water if there's inadequate time.

The people who fasted on Ekadasi day will have a Dwadasi Paranai ( Special nourishment or Thali) on this day to complete the fasting. The menu fits splendidly to facilitate the framework following the day of fasting. Plantains and Tamarind are abstained from amid the entire day and it very well may be substituted with Mango or Lemon.

For the most part 4-5 measures of this are taken and this aides in discharge the toxins inside the body in an hour or something like that. Consequently it finishes the procedure of detoxification.

Dwadasi Paranai or Thaligai or Samayal list

Mor Kuzhambu
Agathi Keerai masiyal
Sundakkai Poriyal
Nellikkai rasam
Thirukkannamudhu

Agathu keerai kari/karimethu is an unquestionable requirement as it establishes recuperating properties and lessens the sharpness level caused because of the fasting. And every one of the things will be without Tamarind as referenced previously. This adjusts the sharpness level and aides in adjusting the assimilation once more.

Ingredients

For Agathi Keerai Masiyal

Agathi Keerai - 1 bunch
Urad dal - 1 tsp
Jeera - 1 tsp
Red chili - 4
Jaggery - little
Pasi paruppu boiled with turmeric powder
Coconut - little
Mustard
Oil

For Sundakkai poriyal

Sundakkai (Turkey Berry) - 250 gms
Urad dal - 1 tsp
Red chili - 4
Asafoetida
Til seeds (Ellu) - 1 tsp

For Mor Kuzhambu

Fresh curd - 1/2 ltr
Coconut - little
Toor dal - 2 tsp
Dhaniya - 1/2 tsp
Jeera - 1 tsp
Fenugreek - little
Raw rice - 1 tsp
Green chili - 4

For Nellikkai rasam

Nellikkai (Gooseberry) cooked - 3 nos.
Pepper - 2 tsp
Jeera - 1 tsp
Ginger - little
Cooked toor dal - 50 gms
Ghee
Mustard
Curry leaves
Salt

For Payasam

Raw rice - 1/4 glass
Jaggery - 1 glass
Pasi paruppu - 1 tsp
Coconut
Cardamom

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