New Delhi: Tamil New Year 2026, celebrated as Puthandu on April 14, ushers in the month of Chithirai with prayer, temple visits and a carefully prepared
festive meal. Homes are cleaned at dawn, entrances decorated, and families gather around a traditional lunch served on banana leaves. The spread carries deep meaning. Each dish reflects one of the six tastes recognised in Tamil cuisine – sweet, sour, bitter, tangy, spicy and astringent – symbolising varied experiences of life.
Mango Pachadi, medhu vadai and payasam hold pride of place on the table, accompanied by seasonal vegetables, rasam and cooling drinks. The meal is not elaborate for display. It is prepared with care and intention. Every ingredient has a purpose, and every flavour tells a story of renewal and gratitude. As families sit together to share the feast, Puthandu becomes both a spiritual beginning and a celebration of Tamil culinary heritage. Here are the recipes in Tamil style.
Puthandu recipes and traditional lunch menu
1. Mango Pachadi (Mangai Pachadi)
A signature Tamil New Year dish prepared with raw mango, jaggery and neem flowers, representing contrasting emotions of life.
Mango Pachadi ingredients
- Raw Mango: 1 medium (peeled and sliced)
- Jaggery: 1/2 cup (powdered/grated)
- Green Chili: 1 (slit)
- Turmeric Powder: 1/8 teaspoon
- Salt: 1/4 teaspoon (or to taste)
- Water: As needed
- Optional: 1 tablespoon neem flowers (veppampoo), 1/4 cup grated coconut (ground to paste)
- Oil: 1-2 teaspoons
- Mustard Seeds: 1/2 teaspoon
- Urad Dal: 1 teaspoon
- Dry Red Chili: 1-2
- Curry Leaves: A sprig
- Asafoetida (Hing): A pinch
How to prepare mango pachadi
- Place mango pieces in a pan with turmeric, salt, green chilli and enough water to lightly cover them.
- Cook until tender. Add jaggery and allow it to dissolve fully, simmering until the mixture turns glossy and slightly thick. Stir in coconut paste if using and cook briefly.
- Heat oil separately. Crackle mustard seeds, then add urad dal, red chillies, curry leaves and hing.
- Fry neem flowers in the same oil until aromatic. Pour this tempering over the pachadi and mix well.
2. Medhu Vadai (Ulundu Vadai)
Golden, crisp urad dal fritters served hot alongside the festive meal.
Medhu Vadai ingredients
- 1 cup Urad Dal (split or whole, skinless), soaked for 3-4 hours
- 1 tsp whole black peppercorns (crushed)
- 1 tsp cumin seeds
- 2 green chillies (finely chopped)
- 1-inch ginger (finely chopped)
- 5-7 curry leaves
- 2-3 tbsp chopped shallots (optional)
- 1 tbsp rice flour or raw rice
- Salt to taste
- Oil for deep frying
How to prepare medhu vadai
- Drain the soaked dal thoroughly.
- Grind to a thick, airy batter using minimal ice-cold water.
- Beat the batter by hand for a minute to incorporate air.
- Check readiness by dropping a small portion into water; it should float.
- Fold in pepper, cumin, chillies, ginger, curry leaves, shallots and salt.
- Shape into small rounds with a hole in the centre using wet hands.
- Fry in medium-hot oil until evenly golden and crisp.
3. Payasam
A slow-cooked milk dessert served warm or chilled during celebrations.
Payasam ingredients
- Full Cream Milk: 1 Litre
- Raw Rice (Sona Masuri or Seeraga Samba): 2 Tbsp (soaked for 20 mins)
- Sugar: 1/2 cup (or to taste)
- Ghee: 2 Tbsp
- Cardamom powder: 1/2 Tsp
- Cashews and raisins: 10 each
How to prepare payasam
- Lightly crush soaked rice after draining.
- Bring milk to a gentle boil in a heavy pan, stirring regularly.
- Add rice and cook on low heat, stirring to prevent sticking.
- Continue until the milk reduces by nearly half and thickens.
- Add sugar and cardamom, simmering briefly.
- In a small pan, heat ghee and fry cashews and raisins until golden.
- Add this to the payasam before serving.
Other festive dishes
Veppam Poo Rasam, festive sambar with drumstick or raw banana, avial, kootu, raw banana poriyal, appalam, pickles, panakam, neer mor and poli complete the traditional Puthandu spread.
Puthandu lunch is a reflection of balance, gratitude and togetherness. As Tamil New Year 2026 begins, these time-honoured dishes bring families to the table in celebration of flavour and fresh beginnings.
