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There is a very interesting story behind Thirattupal.

Vishnu Sithar (Periyalwar) lived in Srivilliputhur. He worked in the temple making garlands for Lord Vishnu. One day, he found a baby in the garden and decided to adopt her as his daughter. He named her “Kodhai” or “gift of Mother Earth.” Kodhai grew in the holy temple surroundings and was very devoted to Lord Vishnu. She would wear the garlands meant for lord Vishnu and think to herself that she was the bride who would marry lord Vishnu. One day, Periyalwar saw Kodhai adorning the garland made for the lord. He considered this an act of sacrilege and was very angry with Kodhai. He made fresh garland for the lord that day. Vishnu appeared in his dream and said that he wanted the garland worn by Kodhai. In later years, she came to be called as Andal. “இறைவனையே ஆண்டவள் (Andal)” – The girl who ruled the lord. That’s why she got the name Andal. The bride, Andal, was then taken to the Srirangam temple where she entered the sanctum sanctorum and was ushered into the Lord’s presence. Andal is also called as “சூடி கொடுத்த சுடர் கொடி”, meaning the slender lady who wore the garlands first before dedicating it to the lord. This is in practice still today. The garland of Andal from Srivilliputhur Andal Temple is sent to Tirupati during Chitra Pournami and Azhagar Koyil during Garudotsavam. Andal was four years old when she started to compose the hymns of Thiruppavai, Nachayiyar Thirumozhi, and Vaaranam Aayiram.

During Andal’s marriage, Periyalwar sent Thirattu Paal and lentils as as “Pirandha veetu seer”, gift from the family. This practice is still followed today in weddings where Thirattupaal is sent as “seer” to the grooms place. Andal is the only lady Alwar. In the month of Margazhi (December-January), Thiruppaavai is recited in Tirupati instead of Suprabhatam. Thirupaavai is written in Tamil by Andal. Thirattupaal is offered to Lord Vishnu in Andal Temple as Prashad. Thirattupal Tiruvizha (festival) is grandly celebrated every year in Sri Jayamkonda Nathar temple near Mannarkudi.

I love Andal Poems and here are my favorites.

Here is the recipe for thirattupaal. We will be using just two ingredients for thirattupal. Milk and Jaggery. Its common to use cardamom powder and a little ghee but I am just keeping it classic by using just two ingredients.

Take a wide deep bottomed pan. A heavy pan is important because milk burns fast. Add in a liter of milk and bring it to a boil. Use whole milk (full fat milk) for best results. Start stirring with a wooden spoon once it starts to boil.

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Keep stirring with a wooden spoon. Keep the flame on medium high. If the milk starts foaming too much, reduce the flame. But keep stirring so the milk doesn’t burn. Also keep scraping the sides once in a while.

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The milk will slowly start to thicken.

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After about 30 minutes, the milk would have thickened considerably. It would resemble thick cream and will start bubbling vigorously. The mixture will also start sticking to the pan. Add in half a cup of powdered jaggery. I used a mixie to finely powder the broken pieces of jaggery.

#Do not be tempted to add the Jaggery at the beginning. Jaggery will curdle the milk. #You can reduce or increase the Jaggery quantity as per your taste. #Palm Jaggery / Karupatti can be substituted for jaggery.

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Once you have added the jaggery, immediately lower the flame. Jaggery burns fast. Keep stirring for 3-4 minutes until very thick. Switch off the flame.

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Remove the pan to the kitchen counter and start mixing the thirattupal mixture with a spatula. Use a folding motion to mix. Keep mixing until its warm. Its important for achieving the sandy texture.

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Once its warm, take big bite size pieces of the thirattupal mixture and pack like a candy on a parchment paper / wax paper. The way they serve thirattupal prasadam at Andal Temple.

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  • 1 liter full fat milk (whole milk)
  • 1/2 cup powdered jaggery
  1. Take a wide deep bottomed pan. Start stirring with a wooden spoon once it starts to boil.
  2. Keep stirring with a wooden spoon. Keep the flame on medium high. If the milk starts foaming too much, reduce the flame. But keep stirring so the milk doesn’t burn. Also keep scraping the sides once in a while.
  3. The milk will slowly start to thicken.
  4. After about 30 minutes, the milk would have thickened considerably. It would resemble thick cream and will start bubbling vigorously. The mixture will also start sticking to the pan. Add in half a cup of powdered jaggery. I used a mixie to finely powder the broken pieces of jaggery.
  5. Once you have added the jaggery, immediately lower the flame. Jaggery burns fast. Keep stirring for 3-4 minutes until very thick. Switch off the flame.
  6. Remove the pan to the kitchen counter and start mixing the thirattupal mixture with a spatula. Use a folding motion to mix. Keep mixing until its warm. Its important for achieving the sandy texture.
  7. Once its warm, take big bite size pieces of the thirattupal mixture and pack like a candy on a parchment paper. The way they serve thirattupal prasadam at Andal Temple.

Notes

#Do not be tempted to add the Jaggery at the beginning. Jaggery will curdle the milk. #You can reduce or increase the Jaggery quantity as per your taste. #Palm Jaggery / Karupatti can be substituted for jaggery.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Category: Sweet
  • Cuisine: Tamilnadu
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  • 1 liter full fat milk (whole milk)
  • 1/2 cup powdered jaggery
  1. Take a wide deep bottomed pan. Start stirring with a wooden spoon once it starts to boil.
  2. Keep stirring with a wooden spoon. Keep the flame on medium high. If the milk starts foaming too much, reduce the flame. But keep stirring so the milk doesn’t burn. Also keep scraping the sides once in a while.
  3. The milk will slowly start to thicken.
  4. After about 30 minutes, the milk would have thickened considerably. It would resemble thick cream and will start bubbling vigorously. The mixture will also start sticking to the pan. Add in half a cup of powdered jaggery. I used a mixie to finely powder the broken pieces of jaggery.
  5. Once you have added the jaggery, immediately lower the flame. Jaggery burns fast. Keep stirring for 3-4 minutes until very thick. Switch off the flame.
  6. Remove the pan to the kitchen counter and start mixing the thirattupal mixture with a spatula. Use a folding motion to mix. Keep mixing until its warm. Its important for achieving the sandy texture.
  7. Once its warm, take big bite size pieces of the thirattupal mixture and pack like a candy on a parchment paper. The way they serve thirattupal prasadam at Andal Temple.

Notes

#Do not be tempted to add the Jaggery at the beginning. Jaggery will curdle the milk. #You can reduce or increase the Jaggery quantity as per your taste. #Palm Jaggery / Karupatti can be substituted for jaggery.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Category: Sweet
  • Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/thirattupal-recipe-thirattupal-sweet-recipe/

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This is a super easy recipe for Instant Ragi dosa that can be put together for breakfast in less then 30 minutes. Its super healthy, tasty and easy to make. This is one of our favorite weekend breakfast.

Here is how to make Instant Ragi Dosa.

Take a bowl and add in the ragi flour and rice flour. Add in the chopped onion, green chillies and coriander leaves. Add in the hing (asafoetida), salt and cumin seeds. Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well.

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Rest it for 15 minutes. The batter will now be very thick. Add in one more cup of water. Mix well. The batter should be very thin.

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Heat a dosa griddle till hot. Take a ladle of the ragi dosa batter and pour all over the pan. Do not spread with a spatula. Just pour evenly over the griddle surface. Sprinkle a little oil and cover the dosa griddle with a lid. Cook for 30-40 seconds. Flip once and cook for 30-40 seconds more.

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Ragi Dosa is ready. Serve hot with your favorite chutney.

Here is the video recipe for instant ragi dosa. Hope you like it.

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  • 1 Cup Ragi Flour
  • 1/2 Cup Rice Flour
  • 1 Onion, Chopped
  • 1 Green chillies, Chopped
  • 3 Sprigs Coriander leaves, Chopped
  • Pinch of Hing (Asafoetida)
  • 1 teaspoon Salt
  • 1/4 Teaspoon Cumin Seeds
  • 1/2 Cup Yogurt
  • 2 Cups Water
  • 2 Tablespoon Oil for Dosa
  1. Take a bowl and add in the ragi flour and rice flour. Add in the chopped onion, green chillies and coriander leaves. Add in the hing (asafoetida), salt and cumin seeds. Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well.
  2. Rest it for 15 minutes. The batter will now be very thick. Add in one more cup of water. Mix well. The batter should be very thin.
  3. Heat a dosa griddle till hot. Take a ladle of the ragi dosa batter and pour all over the pan. Do not spread with a spatula. Just pour evenly over the griddle surface. Sprinkle a little oil and cover the dosa griddle with a lid. Cook for 30-40 seconds. Flip once and cook for 30-40 seconds more.
  4. Ragi Dosa is ready. Serve hot with your favorite chutney.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Dosa
  • Cuisine: Tamilnadu
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