Happy Ekadesi Friends!
Vaikunta Ekadesi is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies.
- ½ Cup Rice
- 2 Cups Water
- ¼ Cup Jaggery grated
- 2 Elachi
- 2 Tbsp Coconut grated or Chopped
- 2 Tsp Ghee
- Wash rice and dry roast in a pan till it turns crispy.
- Remove, cool it for 10 minutes and grind it little coarsely.
- Meanwhile, Add 2 tbsp water in a grated jaggery and boil it for 2-3 minutes or till the jaggery gets dissolved.
- Strain the impurities / dirt from the jaggery water and keep aside.
- Boil 2 cups of water in a pan and add the ground powder.
- Cook in a simmer flame and continue stirring to avoid sticking.
- Add the jaggery water and keep stirring.
- Add ghee in a separate pan and fry the elachi and grated / chopped coconut.
- Add the fried items to the rice-jaggery mixture and mix well.
- Cook for another five minutes or till the mixture becomes dry.
- Remove from the flame and serve.