Manjal Pongal – ” Aadi maasam” traditions

Adi maasam recipe
The preparations  from the tamilian side of Aadi  masam was taught to me by mother -in-law. A significant one among that is this turmeric spiced rice lentil combination.  I am not big on the celebrations and ritual fasting.  But, love some of the recipes which she passed on to me. These recipes are so unique and yet so simple.  More over I find these recipes vanishing in the busy working schedule. So saving it up here with the necessary significance I have received along with it.
Significance of Aadi  maasam
The month  of Aadi is the month that god’s are sleeping and hence no auspicious  events are conducted. It falls during the July -August months in the regular calendar. It is a month of heavy monsoon, where paddy is just laid and the rice fields are well fed.
The month is spend in different sorts of prayers and offerings.  The month beginning  day is  “aadi pirrappu” .  The Tuesdays  and Friday’s are often celebrated to please the goddess . The 18th day is the picnic day to the banks of River Kaveri as “pathinettam perrakku”
Significance of Manjal pongal
Manjal pongal  is made to receive the special blessings from the goddess during Aadi maasam.    Typically it is made in Friday’s. The recipe is served to the married girls in the family as manjal (turmeric) is very auspicious. The manjal  pongal is served with  a few drops of ghee, ” thaalagam” kozhambu (a special  mixed vegetable gravy) and “arisivadam” (deep-fried rice sundries)
Thanks to the multiple influences in my family and life,  these unique recipes surface. I do try my best to include such simple protein balanced recipes in my quick at the kitchen days too for it assures me no compromise with health.  This gluten free recipe is good for the aged, pregnant women, lactating mothers and toddlers.
My recipe has fresh grated turmeric as opposed to the turmeric powder. (hence a bit low intensity yellowness)  But you can pretty much swap it with the regular use turmeric powder which gives a higher intensity of color to the rice.   You could also make it a bit more mushy to serve.
If you do have such interesting  age old recipes in your family do share so we call can benefit from the same.  Feel free to drop-in your requests for the recipes you will like to have too.

Aadi velli manjal pongal

Meanwhile check out a few more time-tested recipes from my gallery.
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  1. Wash and drain the rice and the dal, till the water runs clear.
  2. Set the pressure cooker.
  3. Add in the washed rice and dal followed by the turmeric, salt, hing and water.
  4. Pressure cook for three whistles.
  5. Take off the flame and let the pressure release.
  6. Take the rice dal mixture and transfer it to a serving dish
  7. Serve hot with thalagam kozhambu or any other of your choice. Add in a bit of ghee if you like.
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Poonam Bachhav

We also make a similar preparation for babies ????