Kunuku Cashew Kunuku Vermicilli Masala Vadai Medhu Vadai Madhur Vadai Spinach Vadai Masala Vadai Kara

Vadai Onion Pakodas Potato Bhonda Bajji Thair Vadai Bhonda Thengai Mangai Pattani Chundal Kadala Parupu Chundal Peanut Chundal Thukada ------------------------------------------------------------Kunuku Ingredients: Thuvar Dhall 1/2 cup Channa Dhall 1 cup Urad Dhall 1/4 cup Rice 1/2 cup Dried Red Chilles 5 Green Chilles 3 Salt 1 t.spoon Hing a small pinch Ginger chopped finely Curry Leaves a few Cilantro a small bunch washed and finely chopped Cooking oil for frying Method: Soak 2 t.spoons channa dhall in little water for 1 hour and drain the water and keep it aside. Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles, and salt coarsely. Add soaked channa dhall, hing, ginger, curry leaves, and cilantro to the above and mix it well.

Make small balls and deep fry in oil. ------------------------------------------------------------------Cashew Kunuku Ingredients: Rava (Cream of Wheat) 1 cup Rice flour 1 cup All purpose flour 1 cup Cashew 10-15 chopped Green chilles 5-6 Coconut 1 spoon Salt 3/4 t.spoon Cooking Oil for frying Method Grind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls and deep fry in oil. ------------------------------------------------------Vermicilli Masala Vadai Ingredients: Vermicilli 1 cup Yougurt 1 cup Red chillies 8 Ginger a small piece grated Garlic 2-4 flakes finely chopped Cloves 4 Salt 1/2 t.spoon Onions chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying Method Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soaked vermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil. -----------------------------------------------------------Medhu Vadai Ingredients Urad dhall 1 cup

Rice flour 1 cup Rava (cream of wheat) 1 cup Green chilles 6 Ginger a small piece grated Pepper 1 t.spoon Hing a small pinch Salt 3/4 t.spoon Curry leaves a few Chopped Onions Cooking Oil for frying Method Soak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and curry leaves. Make small balls and deep fry in oil. ------------------------------------------------------------Madhur Vadai Ingredients All purpose flour 1 cup Wheat flour 1 cup Rice Flour 1 cup Besan 1 cup Chilli powder 2 spoon Chopped onions Green chilles 2 Hing a small pinch Salt 3/4 t.spoon Ginger a small piece grated Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying Method Mix all the above ingredients with little water, make small balls and deep fry in oil. -------------------------------------------------------Spinach Vadai Ingredients Moong dhall 2 cups

Channa dhall 1 cup Rice 1/2 cup Spinach 1 bunch finely chopped Ginger a small piece grated Green Chilles 3-4 Hing a small pinch Salt 1 t.spoon Cooking Oil for frying Method Soak the dhalls for 1 hour in water. Grind ginger, green chilles, hing, salt and the soaked dhall coarsely. Add chopped spinach and makes small balls and deep fry in oil. ============================================ Masala Vadai Ingredients Channa dhall 1 cup Thuvar dhall 1/2 cup Green chilles 6 Red chilles 3 Ginger finely chopped Onions 2 small finely chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Salt 3/4 t.spoon Cooking Oil for frying Method Soak the dhalls for 1 hour in water. Grind this mix coarsley with red chilles. Add chopped onions, ginger, cilantro, green chilles and curry leaves. Make small balls and deep fry in oil. =============================================== Kara Vadai Ingredients All purpose flour (Maida) 1 cup Rice flour 1/4 cup Onions 2 small finely chopped Green chilles 4 finely chopped Curry leaves a few Mint (Optional) a small bunch washed and finely chopped Salt 1/2 t.spoon Cooking oil for frying

Method Mix all the above ingredients and make small balls and deep fry in oil. ================================================ Onion Pakodas Ingredients Channa flour (beasan) 2 cups Rice flour 1 cup Onions 2 chopped length wise Ginger a small piece grated Green chilles 4 chopped Red chilli powder Cashews 1/4 cup Curry leaves a few Ghee (melted butter) 2-3 t.spoons Cooling Oil 4 t.spoons Cilantro a small bunch washed and finely chopped Salt 1 t.spoon Cooking Oil for frying Method Mix channa flour, rice flour, chilli powder, cilantro and salt. Heat 4 t.spoons of oil, and 3 t.spoons of ghee in a pan and add it to the above. Now add chopped onions, green chilles and mix everything well. Make small balls and deep fry in oil. ================================================== Potato Bhonda Ingredients Potatoes 6 Channa flour (besan) 1 cup Rice flour 1/4 cup Green chilles 6 Ginger a small piece grated Curry leaves a few Cilantro a small bunch washed and finely chopped Lemon 1 Turmeric 1/4 t.spoon Mustard 1/2 t.spoon

Urad dhall 1 t.spoon Channa dhall 1/2 t.spoon Cashew 1/4 cup chopped Salt 1 t.spoon Cooking Oil for frying Method Boil potatoes with turmeric, and salt. Peel skin and mash the potatoes and keep them aside. Fry in little oil, mustard, urad dhall, channa dhall, cashew, green chilles, curry leaves and ginger. Mix this well with the mashed potatoes, and add fresh lemon juice. Roll small balls and keep them aside. Make a batter with channa flour and little salt. Coat the balls in this batter, and deep fry in oil. ================================================== Bajji Ingredients Channa flour (Besan) 1 cup Rice flour 1/2 cup Chilli powder 1 t.spoon Ghee (melted butter) 1 t.spoon Hing a small pinch Salt 3/4 t.spoon Cooing Oil for frying Vegetables - Cauliflour, Eggplant, Potato, Onions, Green bell pepper washed and thinly sliced. Method Make a batter with channa flour, rice flour, chilli powder, hing, ghee, and little salt. Coat the vegetables in this batter, and deep fry in oil. ================================================= Thair Vadia Ingredients Urad dhall 2 cups Green chillies 5 Ginger chopped Hing a small pinch Yogurt 2 cup Coconut 2 t.spoon

Curry Leaves a few Cilantro a small bunch washed and finely chopped Salt 3/4 t.spoon Cooking Oil for frying Method Soak urad dhall in water for half an hour. Wet grind urad dhall, green chilles, and salt finely. Add chopped ginger, curry leaves and hing to this. Make small balls and deep fry in oil. Grind coconut with 1 green chilli and little salt. Mix this with yogurt. Soak the vadai's in the above yougurt mix and garnish with chopped cilantro. =================================================

Bhonda Ingredients Urad dhall 2 cups Pepper coarsely powdered 1 t.spoon Green chillies 2 Coconut 2 t.spoon finely chopped Curry leaves a few Hing a small pinch Salt 3/4 t.spoon Cooking Oil for frying Method Soak urad dhall in water for half an hour. Wet grind urad dhall, green chilles, and salt finely. Add pepper, hing , coconut, and curry leaves to this. Make small balls and deep fry in oil. ================================================= Thengai Mangai Pattani Chundal Ingredients Dried peas 2 cups Raw mango 1 Corriander seeds 4 t.spoon Coconut 1/4 cup Mustard 1/4 t.spoon Red chilli 8 Hing a small pinch Urad dhall 1 t.spoon

Oil 1 t.spoon Salt 1 t.spoon Method Soak peas over night in 4 cups of water, and pressure cook it and keep it aside. Wet grind corriander seeds, coconut, and red chillies. Fry mustard, urad dhall, and hing, and add the ground masala, in little oil, and keep frying until the flavour comes out. Now add the cooked peas, and salt, let it cook for a few minutes. Garnish with chopped mangoes. ================================================= Kadala Parupu Chundal Ingredients Channa dhall 2 cups Coconut 1/2 cup Turmeric 1/4 t.spoon Hing a small pinch Curry leaves a few Mustard 1/4 t.spoon Urad dhall 1 t.spoon Red chilles 2 Green chilles 2 chopped Oil 2 t.spoons Lemon juice 1 Method Pressure cook channa dhall, and turmeric with less water and keep it aside. Fry mustard, urad dhall, hing, red chillies, green chillies and curry leaves in oil and add the cooked channa dhall to this mixture. Add salt, and grated coconut, and keep stiring until everything mixes well. Finally add lemon juice and mix it well. ================================================= Peanut Chundal Ingredients Peanuts 2 cups Onions chopped 1/2 cup Green chillies 2 Mustrad 1/4 t.spoon Urad dhall 1 t.spoon

Lemon juice 1 t.spoon Curry leaves a few Cooking oil 1 t.spoon Salt 1/2 t.spoon Method Cook peanuts and salt with little water and keep it aside. Fry mustrad, urad dhall, green chillies, curry leaves and chopped onions in oil, unitl onions are cooked. Add cooked peanuts to the above and let it cook for 5 minutes. Add lemon juice and mix it well. ================================================= Thukada Ingredients All purpose flour (Maida) 2 cups Chilli powder 1/2 t.spoon Hing a small pinch Salt 1 t.spoon Butter 2 t.spoon Cooking oil for frying Method Mix maida, chilli powder, hing, salt, and butter with little water, and make a nice dough similar to Chappati dough. Make small balls, and roll them similar to chappati/puri's and cut them into small squares/dimonds. Deep fry these small squares in oil.

-------------------------------------------------------------------------------Add Your Recipe Tiffins Idli Varieties Idli Kanjeepuram Idli Dosai Varieties Aval Dosai Dosai

Rava Dosai Vella Dosai Kali Kanzi Dosai Adai Varieties Ordinary Adai Thaval Adai Peseret Poori Varieties Poori Masala Urad Dhall Poori Uppma Varieties Uppma Vegetable Rava Uppma Kichidi Aval Uppma Rice Uppma Method 1 Rice Uppma Method 2 Tamarind Uppma Moor Kali Coconut Aval Idli Ingredients Par boiled rice 3 cups Urad dhall 1 cup Salt 2 t.spoon Method Rinse and soak rice and urad dhall seperately in water for 2 hours. Grind the two seperately, and mix them together with salt. Keep it overnight, before making idlis. ================================================= Kanjeepuram Idli Ingredients Par boiled 3 cups Urad dhall 2.5 cups Dry ginger powder 1 t.spoon Pepper 1/2 t.spoon Cumin seeds 1/2 t.spoon

Hing 1/4 t.spoon Curry leaves Cooking Oil 6 t.spoons Ghee 2 t.spoons Salt 1.5 t.spoons A pinch of baking soda Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. Grind the above coarsley and add hing and salt and a pinch of baking soda to this. Keep it overnight so that this will ferment. Fry pepper, cumin seeds, and curry leaves in oil and ghee. Add this to the flour. Add dried ginger powder and mix everything together. Coat a flat vessal with oil, and pour the idli flour into this and pressure cook for 45 minutes in low heat without pressure cooker weight. ================================================= Aval Dosai Ingredients Rice 2 cups Aval 3/4 cups Urad dhall 1 tspoon Salt 1.5 t.spoons Cooking Oil for making dosas Method Rinse and soak rice, aval and urad dhall in water for 1 hour. Wet grind the above with salt into a nice batter. Keep at room temperature for 12 hours. Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it. Close the dosa with a cover and let it cook for a few minutes. Do not turn the dosa. Serve it hot with chutney. ================================================= Vella (Jaggery) Dosai Ingredients Wheat flour 1 cup

Rice flour 1/4 cup All purpose flour (Maida) 1/4 cup Cream of Rice (Rava) 3 t.spoons Coconut 1/4 cup finely chopped Jaggery 1 cup Cardamom 2 powdered Ghee 1-2 t.spoons per dosai Method Melt jaggery in 2 cups of boiling water and let it cool. Mix wheat flour, rice flour, rava, maida, cardamon, and coconut with the melted jaggery, and make a fine batter. Method to make Vella Dosai: (Similar to making dosai's/Pan cakes) Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of ghee around it. Let it cook on this side for a few minutes, and then turn over to the other side, and put 1 t.spoon of ghee around it. Wait till the dosai turns brown. ================================================= Rava Dosai Ingredients Cream of Wheat (Rava) 1 cup Rice flour 1 cup All purpose flour (Maida) 1 cup Pepper 1 t.spoon Cumin seeds 1 t.spoon Green chilles 6-8 finely chopped Ginger 1 small piece finely chopped Curry leaves finely chopped Cilantro finely chopped Salt 1.5 t.spoons Cooking Oil 1-2 t.spoon per dosai Method Mix rava, maida, and rice flour in water to make slightly watery batter. Add all the other ingredients except oil, to the above batter. Keep this batter in room temperature for atleast 20 minutes before making dosas. =================================================

Kali Kanzi Dosai Ingredients Rice 2 cups Coconut grated 1/2 cup Coconut oil Salt 1/2 t.spoon Method Wet grind rice, coconut and salt finely. Mix 4 t.spoons of the ground flour with 1/2 cup of water, and bring this to a boil and mix it with the remaining dosa flour. Make regular dosas with coconut oil. ================================================= Ordinary Adai Ingredients Thuvar dhall 2 cups Channa dhall 1 cup Urad dhall 1/2 cup Moong dhall 4 t.spoons Cream of Rice 1.5 cups Red chillies 8 Green chillies 4 Hing 1/4 t.spoon Salt 1.5 t.spoon Cooking oil for making addai Method Rinse and soak thuvar dhall, channa dhall, urad dhall, moong dhall, and cream of rice together in 6 cups of water. Grind the above coarsely with salt, hing, green chilles and red chillies. Method to make Addai: (Similar to making dosai's/Pan cakes) Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it. Let it cook on this side for a few minutes, and then turn over to the other side, and put 1 t.spoon of oil around it. Wait till the addai turns brown. Serve it hot with any chutney, or with some jaggery. ================================================= Thaval Adai Ingredients Rice 2 cups

Channa dhall 3/4 cup Thuvar dhall 3/4 cup Urad dhall 1/2 cup Red chillies 6 Cumin seeds 1/2 t.spoon Pepper 1/2 t.spoon Hing a small pinch Salt 1 t.spoon Curry leaves Oil 2 t.spoons Ghee 2 t.spoons Method Rinse and soak rice, channa dhall, thuvar dhall, and urad dhall in water for 1 hour. Wet grind the above coarsley with red chillies and salt. Heat oil and ghee in a pan, and add cumin seeds, pepper, hing, and curry leaves, and mix it with the batter. Make them similar to addai's. ================================================= Peseret Ingredients Whole Moong dhall 2 cups Rice 4 t.spoons Onions 3 finely chopped Green chillies 6 finely chopped Red chillies 2 Ginger small piece Cumin seeds 1/2 t.spoon Cilantro 1 bunch finely chopped Salt 1.5 t.spoons Cooking Oil for making peseret Method Rinse and soak whole moong dhall and rice in water for 4 hours. Grind the above with green chilles, red chillies, ginger, cumin seeds, salt and little onion. Fry the remaining onions in oil and keep them aside. Make the peserat like dosas, and put a spoon full of onions on the dosa and fold the dosa before serving. Serve with corriander chutney or onion chutney. =================================================

Poori Masala Ingredients Wheat flour 2 cup Rava 3 t.spoons Salt 1/4 t.spoon Cooking Oil for frying Method Soak rava in little water for 15 minutes. Knead wheat flour, rava and salt to a fine dough. Make small balls, pat it on little wheat, and make thin crust with a rolling pin and deep fry in oil. ================================================= Urad Dhall Poori Ingredients Wheat flour 1 cup All purpose flour (Maida) 1 cup Urad dhall 1/2 cup Green chillies 2-3 Cumin seeds 1/4 t.spoon Salt 1/4 t.spoon Cooking oil for frying Method Soak urad dhall in little water for 10 minutes. Grind the soaked urad dhall, green chillies, cumin seeds, and little salt coarsely with less water. Make small balls and keep them aside. Fry the ground masala in little oil until the flavour comes out, for 5-10 minutes. Knead wheat flour, all purpose flour, 2 t.spoons cooking oil, and salt to a fine dough. Make small balls, pat it on little wheat, and make thin crust with a rolling pin and stuff 1 masala ball and roll it into a thin crust and deep fry in oil. ================================================= Rava Uppma Ingredients Rava (Cream of Wheat) 2 cup Mustard 1/4 t.spoon Urad dhall 1/2 t.spoon

Channa dhall 1/2 t.spoon Hing a small pinch Green Chillies 3 Ginger a small piece Curry leaves a few washed Ghee 1 t.spoon Cooking oil 3 t.spoons Salt 3/4 t.spoon Method Dry roast rava in a pan for a 5 minutes and keep it aside. Boil 3 1/2 cups of water. Fry mustard, urad dhall, channa dhall, hing, green chillies, ginger, and curry leaves in oil. Add the boiling water to the above, and let it boil. Now add salt, ghee, and 1 t.spoon cooking oil. After a few minutes add the roasted rava, and stir it continously until the rava gets cooked (approx. 5-10 minutes). ================================================= Vegetable Rava Uppma Ingredients Vegetables - onions, carrot, peas, potatatoes, bell pepper, beans, and cauliflour washed and chopped Rava (Cream of Wheat) 2 cup Mustard 1/4 t.spoon Urad dhall 1/2 t.spoon Channa dhall 1/2 t.spoon Hing a small pinch Green Chillies 3 Ginger a small piece Curry leaves a few washed Ghee 1 t.spoon Cooking oil 3 t.spoons Salt 3/4 t.spoon Method Dry roast rava in a pan for a 5 minutes and keep it aside. Boil all the vegetables with 1/2 t.spoon salt. Boil 3 1/2 cups of water. Fry mustard, urad dhall, channa dhall, hing, green chillies, ginger, and curry leaves in oil. Add the boiling water to the above, and let it boil. Now add vegetables, salt, ghee, and 1 t.spoon cooking oil. After a few minutes add the roasted rava, and stir it continously until the rava gets cooked (approx. 5-10

minutes). ================================================= Kichidi Ingredients Vegetables: Tomatoes 2, Onions 1, Peas 1/2 cup washed and chopped Cream of Wheat (Rava) 2 cups Mustard 1/4 t.spoon Urad dhall 1 t.spoon Channa dhall 1 t.spoon Ginger a small piece Green chilles 4 Cloves 2 Turmeric 1/4 t.spoon Cashew 1/4 cup Cilantro washed and chopped Curry Leaves a few Lemon juice from 1/2 lemon Cooking Oil 3 t.spoon Ghee 2 t.spoon Salt 1.5 t.spoon Method Fry mustard, urad dhall, channa dhall, green chilles, ginger, curry leaves, and onions in oil. When onions turn light brown, add turmeric, salt, chopped tomatoes, and peas, and let it cook for a few minutes. Now add 4 cups of water to the above, and let it boil for a few minutes. Add 2 t.spoons of ghee and 1 t.spoon of cooking oil to the above. Now add rava, and keep stirring until the rava gets cooked. Dry roast cloves and pound it well, and add it to the above. Roast cashews in little ghee and add it to the above. Garnish with chopped cilantro, and squeeze some lemon juice. ================================================= Aval Uppma Ingredients Aval 2 cups Tamarind paste 3/4 t.spoon Red chillies 4 Mustard 1/4 t.spoon Urad dhall 1 t.spoon

Channa dhall 1 t.spoon Methi 1/4 t.spoon Hing a small Pinch Turmeric a small pinch Curry leaves a few Cooking Oil 3-4 t.spoons Salt 1/2 t.spoon Method Soak aval, salt, and turmeric for 10 minutes in little water. Fry mustard, hing, red chillies, channa dhall, urad dhall, and curry leaves in oil. Add 1 cup of water, little salt, and tamarind paste to the above and let it boil for a few minutes. Now add the soaked aval to this and simmer the stove, and stir it well for just 5 minutes.Dry roast methi and powder it and add it to the uppma. ================================================= Rice Uppma Method 1 Ingredients Cream of rice 2 cups or 2 cups coraseley grounded rice Thuvar dhall 1/4 cup Methi 1 t.spoon Mustard 1/2 t.spoon Urad dhall 1 t.spoon Channa dhall 1 t.spoon Red chillies 5 Hing a small pinch Coconut grated 1/4 cup Coconut oil 3 t.spoon Ghee 1 t.spoon Curry leaves a few Salt 1 t.spoons Method Grind thuvar dhall, methi, and rice (don't grind if you are using cream of rice) corasely and keep it aside. Fry mustrad, urad dhall, channa dhall, red chilles, hing, and curry leaves in coconut oil. Add 4 cups of water to the above and let it boil for 10 minutes. Now add salt, coconut, and the ground mixture and pressure cook this for 10-15 minutes. ===============================================

Rice Uppma Method 2 Ingredients Cream of rice 2 cups Thuvar dhall 4 t.spoons Pepper 1/2 t.spoon Cumin seeds 1/2 t.spoon Red chillies 2+1 Hing a small pinch Mustard 1/2 t.spoon Urad dhall 1 t.spoon Channa dhall 1 t.spoon Curry leaves a few Coconut grated 1/2 cup Salt 3/4 t.spoon Cooking oil 2 t.spoon Coconut oil 3 t.spoon Method Dry grind pepper, cumin seeds, thuvar dhall, and 2 red chilles coarseley. Fry mustrad, urad dhall, channa dhall, 1 red chilles, hing, and curry leaves in coconut oil. Add 4 cups of water to the above and let it boil for 10 minutes. Now add salt, coconut, cream of rice, and the ground masala and pressure cook this for 10-15 minutes. Add 2 t.spoons of coconut oil to this and mix it well. =============================================== Tamarind Uppma Ingredients Cream of rice 2 cups or rice rava Tamarind paste 1 t.spoon Mustard 1/4 t.spoon Urad dhall 1 t.spoon Channa dhall 1 t.spoon Methi 1/2 t.spoon Hing a small pinch Red chillies 6 Turmeric 1/4 t.spoon Curry leaves Cooking Oil 4 t.spoons Salt 1 t.spoon Method

Dry roast methi, and grind it into a powder and keep it aside. Fry mustard, urad dhall, channa dhall, hing, red chillies, and curry leaves in oil. Add 6 cups of water to the above and let it cook for sometime, and now add turmeric, salt and tamarind paste, and let it cook for sometime. Now add cream of rice and keep stiring until cream of rice gets cooked. Finally add the ground methi powder. =============================================== Moor Kali Ingredients Rice flour 1 cup Butter milk 2 cups Hing a small pinch Urad dhall 1/2 t.spoon Mustard 1/4 t.spoon Green Chilles 6-8 Curry leaves a small bunch Vetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t.spoon Salt 3/4 t.spoon Method Make a batter with rice flour, butter milk, and salt. Fry mustard in oil and wait till it splatters, then add urad dhall, hing, curry leaves, vetha mulaka, and green chilles, and wait for a few minutes, and then add the rice flour batter. Keep stirring until the rice flour gets cooked, usually takes about 10 minutes. =============================================== Coconut Aval Ingredients Aval 2 cups Coconut 1/2 cup grated Coconut oil 2 t.spoons Ghee 1 t.spoon Mustard 1/4 t.spoon Channa dhall 1/2 t.spoon Urad dhall 1/2 t.spoon Red chillies 2 Green chillies 2

Curry leaves a few Cashews Hing a small Pinch Salt 1 t.spoon Method Soak aval, salt in 1/4 cup of water for 10 minutes. Fry mustard, urad dhall, channa dhall, hing, curry leaves, red chillies, chopped green chillies, and coconut in coconut oil until coconut turns slightly brown. Add soaked aval to the above, and simmer the stove and stir it well for 5 minutes. Roast cashews in litte ghee, and add it to the above. ===============================================

-------------------------------------------------------------------------------Add Your Recipe Sambhar & Rasam Varieties

Sambhar/Kozambhu Varieties Sambhar Onion Sambhar Parupu Orundai Kozambhu Moor Kozambhu Method 1 Moor Kozambhu Method 2 Moor Kozambhu Method 3 Mulagu (Pepper) Kozambhu Vendhya (Methi) Kozambhu Karuvepalli (Curry Leaves) Kozambhu Puli Keerai Moor Keerai Okra and Eggplant Masial Rasavangi Dhall

Rasam Varieties Ordinary Rasam Cumin & Pepper Rasam Method 1 Cumin & Pepper Rasam Method 2 Poritha Rasam Pepper Rasam Parupu Rasam Lemon Rasam Garlic Rasam Mysore Rasam Mint Rasam Vepam-poo Rasam Moor Rasam Method 1 Moor Rasam Method 2

Sambhar Ingredients Thuvar Dhall 2 Cup Red chilles 3 Green Chilles 3 Methi 1/4 t.spoon Sambhar powder 1 t.spoon Curry leaves a few Hing a small pinch Salt 1 t.spoon (or to taste) Cooking Oil 2 t.spoons Mustard 1/2 t.spoon Turmeric 1/4 t.spoon Tamarind paste 2 t.spoons Vegetables: Drumstick/Green Pepper/Eggplant/Okra Washed and diced Method Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside. Cook the vegetables in thuvar dhall water, and add turmeric and salt to this. After this is cooked, add tamarind paste. Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes. Add this to the boiling vegetables. Add the thuvar dhall and let it cook for a few more minutes. ===============================================

Onion Sambhar Ingredients Thuvar dhall 1 cup Coriander seeds (Dhania) 3 t.spoons Channa dhall 2 t.spoons Red chillis 6 Methi 1/4 spoon Onion 2 small chopped Tomato 1 Tamarind paste 2 t.spoons Grated coconut 3 t.spoons Green chilles 4 Turmeric 1/4 t.spoon Cilantro a small bunch washed and finely chopped Curry leaves a few Mutard 1/2 t.spoon Cooking Oil 2 t.spoons Salt 1 t.spoon (or to taste) Method Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside. Fry channa dhall, red chillies, dhania, methi, and little onion. Grind this mixture with tomato and coconut. Fry onions and green chillis in a pan for a few minutes, and cook this in the thuvar dhall water with salt. After it is cooked, add tamarind paste and cook for a few minutes, and finally add the masala. After this is cooked add the cooked thuvar dhall. Heat little oil in a pan, splutter mustard, and add this to the sambhar. Garnish with cilantro and curry leaves. =============================================== Parupu Orundai Kozambhu Ingredients Thuvar dhall 1 cup Channa dhall 4 t.spoons Red chilles 12 Tamrind Paste/Tamarind water Cooking Oil 2 t.spoons Pepper 1 t.spoon Cumin seeds 1 t.spoon Methi 3/4 t. spoon

Turmeric 1/4 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste) Method Rinse and soak thuvar dhall and channa dhall for two hours in water. Soak 6 red chillies, 1 t.spoon salt, and hing in some water. Grind the above two into a thick paste. Add pepper, cumin seeds, and curry leaves to this. Fry methi, 6 red chillies, and hing in little oil, and wet grind the above mixture. Boil enough water with tamarind paste, salt and turmeric so that you can add the balls made out of thuvar dhall paste. Add the methi mixture paste and boil this until the flavour comes out. Make small balls out the thuvar dhall paste and add this to the boiling sambhar. Cook for a few minutes and garnish with curry leaves. =============================================== Moor Kozambhu Method 1 Ingredients Channa dhall 2 t.spoons Red chilles 4 Green chilles 2 Methi 1/2 t.spoon Hing ame coconut small pinch Coconut 4 t.spoons Coconut oil 1 t.spoon (optional) Butter milk 4 cups Turmeric 1/4 t.spoon Mustard 1/4 t.spoon Salt 1 t.spoon (or to taste) Curry leaves a few Cilantro a small bunch washed and finely chopped Vegetables - White pumpkin 1-2 inches chopped length wise, or Okra washed Method Fry channa dhall, red chilles, methi, hing and green chilles in little oil. Grind this mixture with coconut and little salt in butter milk. Heat some coconut oil, splutter mustard, then add curry leaves, little hing, salt, turmeric and the vegetables, and fry

this for a few minutes. Now add the ground paste and the remaining butter milk to the above and bring this to a boil. Boil this just for a few minutes. Garnish with cilantro. =============================================== Moor Kozambhu Method 2 Ingredients Thuvar dhall 2 t.spoon Rice 1 t.spoon Urad dhall 1 t.spoon Methi 1/2 t.spoon Red chilles 3 Green chilles 2 Coconut 4 t.spoon Coconut oil 1 t.spoon (optional) Butter milk 4 cups Turmeric 1/4 t.spoon Mustard 1/4 t.spoon Salt 1 t.spoon (or to taste) Curry leaves a few Cilantro a small bunch washed and finely chopped Vegetables - White pumpkin 1-2 inches chopped length wise, or Okra washed Method Soak thuvar dhall and rice in little water. Fry urad dhall, methi, red chilles and green chilles in coconut oil. Grind this mixture with the soaked dhall, coconut and little salt in butter milk. Heat some coconut oil, splutter mustard, then add curry leaves, little hing, salt, turmeric and the vegetables and fry this for a few minutes. Add the ground paste and the remaining butter milk, to the above and bring this to a boil. Boil this just for a few minutes. Garnish with cilantro. =============================================== Moor Kozambhu Method 3 Ingredients Cumin seeds 1 t.spoon Red chilles 4 Rice flour 1/2 t.spoon Coconut 4 t.spoon

Coconut oil 1 t.spoon (optional) Butter milk 4 cups Turmeric 1/4 t.spoon Mustard 1/4 t.spoon Salt 1 t.spoon (or to taste) Curry leaves a few Cilantro a small bunch washed and finely chopped Vegetables - White pumpkin 1-2 inches chopped length wise, or Okra Method Wet grind cumin seeds, red chilles, rice flour, coconut, and little salt in butter milk. Heat some coconut oil, splutter mustard, then add curry leaves, little hing, salt, turmeric, and the vegetables, and fry this for a few minutes. Now add the ground paste and the remaining butter milk to the above and bring this to a boil. Boil this just for a few minutes. Garnish with cilantro. =============================================== Mulagu (Pepper) Kozambhu Ingredients Pepper 3/4 t.spoon Urad dhall 3 t.spoon Thuvar dhall 1 t.spoon Red chilles 2 Tamarind paste 3 t.spoon or water extracted from 1 lemon size tamarind Curry leaves a few Hing a small pinch Salt 1 t.spoon (or to taste) Turmeric 1/4 t.spoon Mantha-kalika seeds (optional) Rice flour 1/2 t.spoon Cooking oil 2 t.spoons Ghee 1 t.spoon Method Fry pepper, urad dhall, thuvar dhall, red chilles, hing and curry leaves in oil, and grind finely. Boil 3 cups of water and add tamarind paste, salt and turmeric to this. After boiling, add the above ground masala and cook for 10 minutes, until the flavour comes out.

Mix rice flour in little water and add this to the sambhar. Heat some ghee, splutter mustard, mantha-kalika seeds, then add curry leaves, and add this to the sambhar. =============================================== Vendhya (Methi) Kozambhu Ingredients Thuvar dhall 2 t.spoon Channa dhall 2 t.spoon Methi 1/2 t.spoon Mustard 1/2 t.spoon Red chilles 4 Hing a small pinch Turmeric 1/4 t.spoon Sambhar powder 1/2 t.spoon Tamrarind paste 1 t.spoon Seseame oil 5 t.spoons Salt 1 t.spoon (or to taste) Vegetables - Okra/Eggplant/Onions washed and diced Curry leaves a few Method Heat some seseame oil in a pan, splutter mustard, then add thuvar dhall, channa dhall, methi, red chilles, hing, curry leaves, and vegetables and fry this for a few minutes. Now add turmeric, salt, and sambhar powder to this. Saute for a few minutes, then add 2-4 cups of tamarind water, and bring this to a boil. =============================================== Karuvepalli (Curry Leaves) Kozambhu Ingredients Curry leaves 1 cup Tamarind paste 1.5 t.spoons Red chillies 6 Urad dhall 2 t.spoons Mustard 1/4 t.spoon Hing a small pinch Salt 1.5 t.spoons Cooking Oil 1 t.spoon Method Fry urad dhall, red chillies and hing in oil. Wet grind the

above mixture with curry leaves, tamarind paste, and salt. Boil the above with 2-4 cups of water. Heat some oil in a pan, splutter mustard and add this to the sambhar. =============================================== Puli Keerai Ingredients Spinach 1 bunch washed and finely chopped Thuvar dhall 1/2 cup Red chillies 4 Green chillies 4 Tamarind paste 1/2 t.spoon Sambhar powder 1/2 t.spoon Mustard 1/4 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste) Cooking Oil 2 t.spoon Curry leaves a few Method Cook thuvar dhall and keep it aside. Boil spinach with little water, and some salt. Heat some oil in a pan, splutter mustard, then add hing, red chillies, green chilles, curry leaves and sambhar powder and fry for a few minutes. Now add this to the boiling spinach, and add tamarind paste and let it cook for a few minutes. Now add the cooked thuvar dhall. Let it cook until the flavour comes out. =============================================== Moor Keerai Ingredients Spinach 1 bunch washed and finely chopped Buttermilk 2-3 cups Cumin seeds 1/2 t.spoon Coconut 3 t.spoons Green chilles 2 Red chilli 1 Mustard 1/4 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste) Cooking Oil 1/2 t.spoon

Method Boil spinach with little water, and some salt. Wet grind coconut, cumin seeds, and green chillies and mix it with the boiled spinach. Add buttermilk to above and let it boil for a few minutes. Heat some oil in a pan, splutter mustard, then add hing, and red chilli and add this to the above. =============================================== Okra and Eggplant Masial Ingredients Okra (Vendakai) 1 pound Eggplant 1 medium sized Thuvar dhall 1/2 cup Red chillies 4 Green chillies 4 Tamarind paste 1/2 t.spoon Sambhar powder 1/2 t.spoon Mustard 1/4 t.spoon Hing a small pinch Turmeric 1/4 t.spoon Salt 1 t.spoon (or to taste) Cooking Oil 2 t.spoon Curry leaves a few Cilantro a small bunch washed and finely chopped Method Cook thuvar dhall with 2 cup of water and keep it aside. Chop okra and eggplant finely. Heat some oil, splutter mustard, then add hing, red chillies, green chilles, curry leaves and vegetables and fry it for a few minutes. Add tamarind paste, salt, turmeric, and 2 cups of water to this, and let it cook for sometime. Now add sambhar powder to this, and let it cook for a few more minutes. Finally add thuvar dhall and cook for a few minutes. Garnish with chopped cilantro. =============================================== Rasavangi Ingredients Eggplant/Brinjal 1 big washed and diced 1" Thuvar dall 1 cup Corriander seeds 4 t.spoons

Red chillies 6-8 Channa dhall 2 t.spoons Hing a small pinch Coconut grated 3 t.spoons Tamarind paste/extract 1 t.spoon Turmeric 1/4 t.spoon Mustard 1/2 t.spoon Urad dhall 1/2 t.spoon Curry leaves a few Cooking oil 4 t.spoons Salt 1 t.spoon (or to taste) Method Cook thuvar dhall in 2.5 cups of water and keep it aside. Fry corriander seeds, red chillies, channa dhall, and hing in 2 t.spoons of oil and wet gring the above mixture with coconut. Fry eggplant in 2 t.spoons of oil until the eggplant becomes soft. Now add turmeric, salt, and 2 cups of tamarind extract to this and let it cook for a few minutes. Now add the ground masala, and let it cook for 10 minutes, and then add the cooked thuvar dhall, and let it cook for another 5-10 minutes. Heat some oil, splutter mustard, then add hing, urad dhall, and curry leaves and add this to the rasavangi. =============================================== Dhall Ingredients Thuvar dhall or Moong dhall 1 cup Tomatoes 4 Green chillies 6 Red chilles 2 Sambhar powder 1/2 t.spoon Hing a small pinch Mustard 1/4 t. spoon Turmeric 1/4 t.spoon Lemon 1 Salt 1 t.spoon (or to taste) Cooking Oil 2 t.spoon Curry leaves a few Cilantro a small bunch washed and finely chopped Method Cook dhall with turmeric and keep it aside. Heat some oil, splutter mustard, then add red chillies, green

chillies, hing, curry leaves, and tomatoes and fry this for a few minutes. Once the tomatoes are cooked, add sambhar powder, and salt to this. Now add the cooked dhall, and let this cook until the flavour comes out. Garnish with chopped cilantro, and squeeze lemon juice. =============================================== Ordinary Rasam Ingredients Thuvar dhall 1/4 cup Water 2 cups Tamarind paste 1/4 t.spoon Tomatoes 2-3 Rasam powder 1 t.spoon Cilantro a small bunch washed and finely chopped Hing a small pinch Turmeric 1/4 t.spoon Cumin powder 1/4 t.spoon Pepper powder 1/4 t.spoon Lemon juice 1/2 t.spoon Ghee 1/2 t.spoon Salt 1 t.spoon (or to taste) Method Cook thuar dhall with 2 cups of water and keep it aside. Boil tomatoes in 1-2 cups of water, then add tamarind paste, hing, salt, and turmeric. After tomatoes are cooked, add rasam powder, and let this boil for five minutes. Now add thuvar dhall and let it cook for a few more minutes. Heat some ghee, splutter mustard, then add pepper powder and cumin powder to this before mixing this with the rasam. Garnish with chopped cilantro. =============================================== Cumin & Pepper Rasam Method 1 Ingredients Thuvar dhall 2 t.spoons Cumin seeds 1/2 + 1/4 t.spoon Pepper 1/2 t.spoon Red chilli 3 Tamarind paste 1/2 t.spoon Turmeric 1/4 t.spoon

Curry leaves a few Water 3 cups Ghee 1/2 t.spoon Salt 1 t.spoon (or to taste) Method Soak thuvar dhall, 1/2 t.spoon cumin seeds, pepper, red chilli, and curry leaves in water for 15 minutes. Wet grind the above mixture. Bring 3 cups of water to a boil, and add tamarind paste, salt, and turmeric. Let this boil for a few minutes, and then add the ground masala. Fry 1/4 t.spoon cumin seeds, and 1 red chilli in ghee and add this to the rasam. =============================================== Cumin & Pepper Rasam Method 2 Ingredients Thuvar dhall 2 t.spoons Cumin seeds 1/2 + 1/4 t.spoon Pepper 1/2 t.spoon Red chilli 3 Tamarind paste 1/2 t.spoon Turmeric 1/4 t.spoon Curry leaves a few Water 3 cups Ghee 1/2 t.spoon Salt 1 t.spoon (or to taste) Method Dry roast thuvar dhall and pepper without oil for 1 minute. Soak this in water along with red chilli & cumin seeds after 10 min . Wet grind this nicely. Boil Tamarind water, salt, turmeric, and add the above mixture, and let it boil for a few minutes until the flavour comes out. Fry 1/4 t.spoon cumin seeds, curry leaves and 1 red chilli in ghee and add this to the rasam. =============================================== Poritha Rasam Ingredients Thuvar dhall 1/2 cup Urad dhall 1 t.spoon

Channa dhall 1/2 t.spoon Pepper 1/2 t.spoon Cumin seeds 1/4 t.spoon Red Chilli 1 Hing a small pinch Turmeric 1/4 t.spoon Tomatoes 2-3 washed & chopped Curry leaves a few Ghee 1/2 t.spoon Salt 3/4 t.spoon Method Cook thuvar dhall with turmeric, with 2 cups of water. Fry urad dhall, channa dhall, pepper and red chilli in little oil. Wet grind the above with cumin seeds. Mix the masala with the cooked thuvar dhall and let it boil for sometime. Heat some ghee, splutter mustard, then add hing, and curry leaves and add this to the rasam. =============================================== Pepper Rasam Ingredients Thuvar dhall 2 t.spoons Cumin seeds 1/2 + 1/4 t.spoon Pepper 1/2 t.spoon Red chilli 3 Tamarind paste 1/2 t.spoon Turmeric 1/4 t.spoon Curry leaves a few Water 3 cups Ghee 1/2 t.spoon Cooking Oil 1 t.spoon Salt 1 t.spoon (or to taste) Method Fry thuvar dhall, 1/2 t.spoon cumin seeds, pepper, red chilli, and curry leaves in oil. Wet grind the above mixture. Bring 3 cups of water to a boil, and add tamarind paste, salt, and turmeric. Let this boil for a few minutes, and then add the ground masala. Fry 1/4 t.spoon cumin seeds, and 1 red chilli in ghee and add this to the rasam.

=============================================== Parupu Rasam Ingredients Thuvar dhall 1 cup + 1 t.spoon Red chillies 2 Corriander seeds 1.5 t.spoons Cumin seeds 1/4 t.spoon Peppercons 1/2 t.spoon Hing a small pinch Mustard 1/4 t.spoon Methi seeds a small pinch Cloves 1 Cinnamon stick a small piece Tamarind paste/extract/water 3/4 t.spoon Turmeric 1/4 t.spoon Curry leaves a few Ghee 1 t.spoon Oil 1.5 t.spoons Salt 1 t.spoon Method Cook thuvar dhall with turmeric, with 2 cups of water. Fry red chilles, corriander seeds, cumin seeds, 1 t.spoon thuvar dhall, hing, a pinch of mustard, cloves, cinnamon stick, and methi in oil. Wet grind the above mixture and keep it aside. Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt, and let this boil for a few minutes. Now add the ground masala and let it boil for 5-10 minutes, till the flavour comes out. Add the cooked thuvar dhall, and let it boil for 5-10 minutes. Heat some ghee, splutter mustard, then add a small pinch of cumin seeds, and curry leaves and add this to the rasam. =============================================== Lemon Rasam Ingredients Thuvar dhall 1/2 cup Tomatoes 4 Ginger finely chopped Green chillies 6 cut length wise Hing a small pinch Cumin powder 1/2 t.spoon

Cumin seeds 1/4 t.spoon Pepper powder 1/2 t.spoon Turmeric 1/4 t.spoon Mustard 1/4 t.spoon Red Chillies 2 Lemon 1 Ghee 1/2 t.spoon Curry leaves a few Cilantro a small bunch washed and finely chopped Salt 1 t.spoon (or to taste) Method Cook thuvar dhall with turmeric, with 2 cups of water. Add chopped tomatoes, green chilles, ginger, hing, and salt, to this and let this cook for 5-10 minutes. Heat some ghee, splutter mustard, then add cumin seeds, red chillies, and curry leaves, and add cumin powder, and pepper powder before mixing this to the boiling rasam. Squeeze lemon juice and garnish with chopped cilantro. =============================================== Garlic Rasam Ingredients Garlic about 6-10 flakes peeled & chopped Thuvar dhall 2 t.spoons Corriander seeds 2 t.spoons Cumin seeds 1/2 t.spoon Pepper 1/2 t.spoon Red chilli 2 Methi 1/4 t.spoon Mustard 1/4 t.spoon Ginger small piece Tamarind paste 1 t.spoon Turmeric 1/4 t.spoon Curry leaves a few Salt 1 t.spoon (or to taste) Cooking Oil 2 t.spoon Method Fry thuvar dhall, corriander seeds, cumin seeds, pepper, red chilli, methi, curry leaves, mustard, and 2 pods garlic in oil. Wet grind the above mixture. Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt, and let this boil for a few minutes. Fry 8-10 pods of

garlic in little ghee and add this to the boiling tamarind water, and let it cook for a few minutes. Now add the ground mixture, and let it boil for 5-10 minutes. Heat some oil, splutter mustard, then add curry leaves and add this to the rasam. =============================================== Mysore Rasam Ingredients Thuvar dhall 1/2 cup + 2 t.spoons Corriander seeds 3 t.spoon Pepper 1/2 t.spoon Cumin seeds 1/2 t.spoon Red chilli 2 Clove 2 Cinnimon stick small piece Tamarind 1 t.spoon Cooking Oil 2 t.spoon Dried coconut small piece Mustard 1/4 t.spoon Hing a pich Curry leaves a few Ghee 1/2 t.spoon Salt 1 t.spoon (or to taste) Method Cook thuvar dhall with 3 cups of water and keep it aside. Fry 2 t.spoons of thuvar dhall, corriander seeds, pepper, cumin seeds, red chilli, cloves, cinnimon stick and dried coconut in oil. Wet grind the above mixture. Bring 2 cups of water to a boil, and add tamarind paste, turmeric and salt to this. Let it boil for a few minutes. Now add the ground mixture, and cooked thuvar dhall and let it cook for 5-10 minutes. Heat some ghee, splutter mustard, then add hing, curry leaves and add this to the rasam. =============================================== Mint Rasam Ingredients Thuvar dhall 1/4 cup Mint 1 bunch Tomatoes 2 washed and diced

Green chilles 2 Rasam powder 1 t.spoon Tamarind paste 1/2 t.spoon Cooking Oil 1 t.spoon Salt 1 t.spoon (or to taste) Method Cook thuvar dhall with 2 cups of water and keep it aside. Fry mint, tomatoes, and green chilles in oil. Grind the above mixture. Bring 2 cups of water to a boil, add tamarind paste, turmeric and salt. Add the ground mixture, and cooked thuvar dhall and let it boil for 5-10 minutes. =============================================== Vepam-poo Rasam Ingredients Vepam-poo 1 t.spoon Tamarind paste 1/2 t.spoon Red chillies 4 Hing 1/4 t.spoon Mustard 1/4 t.spoon Turmeric 1/4 t.spoon Curry leaves a few Salt 1 t.spoon (or to taste) Cooking Oil 1 t.spoon Ghee 1/2 t.spoon Method Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt to this. Heat some ghee, splutter mustard, then add vepam-poo, red chillies, hing, and curry leaves. Add this to the boiling tamarind water. =============================================== Moor (Buttermilk) Rasam Method 1 Ingredients Rasam powder 1 t.spoon Buttermilk 2 cups Turmeric less than 1/4 t.spoon Curry leaves a few

Salt 3/4 t.spoon Mustard 1/4 t.spoon Cilantro a small bunch washed and finely chopped Ghee 1/2 t.spoon Method Bring 2 cups of water to a boil and add rasam powder, salt and turmeric to this and let it boil for 5-10 minutes. Now turn off the stove and add buttermilk. Heat some ghee, splutter mustard, then add hing and curry leaves and add this to the rasam. Garnish with chopped cilantro. =============================================== Moor (Buttermilk) Rasam Method 2 Ingredients Buttermilk 2-3 cups Methi 1 t.spoon Hing a small pinch Red chillies 3-4 Mustard 1/4 t.spoon Salt 3/4 t.spoon Cooking oil 1/2 t.spoon Method Heat some oil, splutter mustard, then add methi, hing, red chillies, and curry leaves, and add it to buttermilk.

-------------------------------------------------------------------------------Add Your Recipe Avial,Kootus & Curries

Avial/Kootu Varieties Avial Pitla Pulipu Kootu Spinach Kootu Eriseri

Beans and Potato Kootu Vegetable Kootu Podalangai (Snakegaurd) Paal Kootu Eggplant Gotsu Vegetable Curry Varieties Eggplant Podi Curry Plantain Puli Curry Plantain Podimas Plantain Curry Vazai Thandu Curry Okra (Venda kai) Curry Potato Roast Potato Podimas Potato Curry Cabbage Curry Bittergourd Curry Parupu Usili Appetizers Tiffins Sambhar & Rasam Rice Dishes Chutneys Pachadis/Raitas Desserts Masala Powders Pickles Glossary Seasonal Fruits & Vegetables Weights & Measures Vegetable Calculator South Indian Festivals Kitchen Section Thamizhar Pakkam Add Your Recipe

Avial Ingredients Vegetables - Carrots, Potatoes, Beans, White Pumpkin, Peas, Eggplant ., Coconut 1 cup Green chillies 8 Red chillies 2 Cumin seeds 1 t.spoon Tamarind paste 1/4 t.spoon Salt 1 t.spoon (or to taste) Coconut oil 2 t.spoon Yogurt 1/2 cup Curry leaves a few Method

Chop all the vegetables evenly, and cook it with little water. Add turmeric and salt to this. Grind coconut, green chillies, red chillies, cumin seeds, and tamarind paste finely in yogurt. Add the ground masala to the cooked vegetables, and let it cook until the flavour comes out. Garnish with curry leaves and coconut oil. =============================================== Pulipu Kootu Ingredients Corriander seeds (dhania) 3 t.spoon Red chillies 3 Methi 1/4 t.spoon Channa dhall 1/4 t.spoon Urad dhall 1/4 t.spoon Coconut 1/4 cup Thuvar dhall cooked 1 cups Channa dhall 1/2 cup Tamrind Paste/Tamarind water Hing a small pinch Turmeric 1/4 t.spoon Salt 1 t.spoon (or to taste) Vegetable - White Pumpkin chopped 1-2 inches length wise, or Egg plant Method Cook Thuvar dhall, channa dhall, turmeric with extra water and separate the two, and keep them aside. Fry corriander seeds, red chillies, methi, channa dhall, urad dhall, and hing in little oil. Add the coconut and wet grind this mixture. Cook the vegetable in thuvar dhall water. Add some tamarind paste or tamarind water, turmeric and salt to this. After this is cooked add the ground paste and boil until the flavour comes out. =============================================== Pitla Ingredients Thuar dhall 1 cup Urad dhall 2 t.spoon Corriander seeds (dhania) 2 t.spoons

Pepper 1/4 t.spoon Coconut 1/4 cut Mustard 1/4 t.spoon Turmeric 1/4 t.spoon Jaggery 1. t.spoon Tamarind paste 2 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste) Vegetable - Bittergourd 4 chopped Garbanzo beans (channa) 1/2 cup Curry leaves a few Method Soak garbanzo beans over night and keep them aside. Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside. Fry urad dhall, corriander seeds, red chilles, and pepper. Wet grind this mixture with coconut. Fry bittergourd, green chilles, curry leaves, turmeric, and salt in little oil. Add garbanzo beans, jaggery, tamarind paste, and thuvar dhall water to this and let it cook. Now add the ground mixture, thuvar dhall and cook until the flavour comes out. =============================================== Spinach Kootu Ingredients Spinach 1 bunch washed and finely chopped Thuvar dhall 1 t.spoon Cumin seeds 1/2 t.spoon Red Chilles 3 Coconut 3 t.spoons Curry leaves a few Mustard seeds 1/2 t.spoon Urad dhall 1 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste) Method Boil spinach and salt in 1 cup water. Soak thuvar dhall, cumin seeds, and, 2 red chilles for 30 minutes. Grind this with coconut. Add this paste to spinach and cook until the flavour comes out. Heat some coconut oil in a pan, splutter mustard, then add urad

dhall, 1 red chille, curry leaves, little hing, and add this to the kootu. =============================================== Eriseri Ingredients Pepper 1 t.spoon Red chillies 4 Coconut grated 2 t.spoon Mustard 1/4 t.spoon Curry leaves Urad dhall 1 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste) Coconut oil 1 t.spoon Vegetables - Plantain, Chenai Kazanku washed, peeled and diced Method Boil the vegetables, add a little salt to this. Fry red chilles and pepper and wet grind this mixture with coconut and a few curry leaves. Mix the masala with the boiling vegetables and Cook until the flavour comes out. Heat some coconut oil in a pan, splutter mustard, then add urad dhall, 1 red chille, curry leaves, little hing, and add this to the above. =============================================== Beans and Potato Kootu Ingredients Thuvar dhall 1 cup Poppy seeds 1/2 t.spoon Mustard 1 t.spoon Coconut grated 2 t.spoons Red chilles 4 Curry leaves a few Turmeric 1/2 .spoon Salt 1 t.spoon (or to taste) Vegetables: Beans, and Potaoes washed and chopped evenly Method Cook thuvar dhall and keep it aside.

Boil beans and potatoes, add a little salt and turmeric to this. Wet grind coconut, poppy seeds, mustard, and red chilles. Add this masala to the boiling vegetables, and cook until the flavour comes out. Add the cooked thuvar dhall and let it boil for a few minutes. Heat some oil in a pan, splutter little mustard, then add curry leaves, little hing, and add this to the above. =============================================== Vegetable Kootu Ingredients Coconut 2-3 t.spoons Cumin seeds 1 t.spoon Red chilles 5 Turmeric 1/2 t.spoon Urad dhall 1 t.spoon Coconut oil 1 t.spoon Salt 1 t.spoon (or to taste) Curry leaves a few Mixed Vegetables: carrot, cabbage, peas, potatoes, etc., washed and diced Method Chop the vegetables evenly and cook them with a little salt and turmeric. Wet grind coconut, cumin seeds, and red chillies and add this masala to the boiling vegetables. Cook until the flavour comes out. Heat some coconut oil in a pan, splutter mustard, then add urad dhall, 1 red chille, and, curry leaves, and add this to the above. =============================================== Podalangai (Snakegaurd) Paal Kootu Ingredients Podalangai washed and chopped Thuval dhall 1/2 cup Turmeric powder a small pinch Cumin seeds 1 t.spoon Red chillies 2 Green chillies 2 Milk 1/2 cup Grated Coconut 1/4 cup

Mustard 1/4 t.spoon Urad dhall 1/4 t.spoon Salt 1 t.spoon Ghee 1 t.spoons Method Cook thuval dhall with 2 cups of water and keep it aside. Cook vegetable and add the cooked dhall, turmeric powder, and salt and let it boil for a few minutes. Wet grind coconut, red chillies, green chiliies and cumin seeds with milk. Add this to the boiling vegetable and let it cook for 10 more minutes. Heat some ghee in a pan, splutter mustard, then add urad dhall, and hing, and add it to the above. =============================================== Eggplant Gotsu Ingredients Eggplant 1 large Tamarind 1/2 t.spoon Red chillies 3 Green chillies 2 Hing a small pinch Mustard 1/2 t.spoon Urad dhall 1 t.spoon Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil 2 t.spoon Salt Method Coat eggplant with little oil, and either bake it in an oven, or grill it on the stove. Peel the skin, mash the eggplant and keep it aside. Heat some oil in a pan, splutter mustard, then add hing, urad dhall, red chillies, green chillies, and curry leaves and keep it aside. Bring 1 cup of water to a boil, and add tamarind paste and salt to this. Mix mashed eggplant, fried ingredients to the tamarind water. Garnish with finely chopped cilantro. =============================================== Eggplant Podi Curry

Ingredients Eggplant 250 grams, washed & cut 1" lenght wise Urad dhall 1 t.spoon Channa dhall 1 t.spoon Corriander seeds 1.5 t.spoon Red chilli 4-5 Mustard 1/4 t.spoon Cooking oil 4 t.spoons Hing a small pinch Turmeric 1/4 t.spoon Tamarind paste 1/4 t.spoon Salt 3/4 t.spoon Method Dry roast urad dhall, channa dhall, corriander seeds, red chillies and hing. Dry grind the above with 1/4 t.spoon salt. Heat some oil in a pan, splutter mustard, then add turmeric, hing and the chopped eggplant to this. Sprinkle little water, and cover it slightly until the eggplant gets cooked. Now add the remaining salt, tamamrind paste, and the ground masala powder. Mix it well and add a few t.spoons of cooking oil. =============================================== Plantain Puli Curry Ingredients Plantain 2-3 washed, peeled, and diced Urad dhall 1/2 t.spoon Mustard 1/4 t.spoon Hing a small pinch Turmeric 1/4 t.spoon Tamarind paste/extract 1/4 t.spoon Red chilli 2 Curry powder 1 t.spoon Curry leaves a few Oil 3-4 t.spoons Salt 1 t.spoon Method Heat 1 t.spoon of oil in a pan/wok, splutter mustard, then add hing, urad dhall, curry leaves, turmeric, red chilli and diced plantain. Sprinkle water and let it cook for 10 minutes. Now add salt, curry powder and mix it well. Add little water to tamarind paste, and sprinkle this on the plantain curry, and let it cook for a few more minutes.

=============================================== Plantain Podimas Ingredients Plantain 2-3 Turmeric 1/4 t.spoon Hing a small pinch Green Chillies 6 Ginger a small piece minced/gratted Urad dhall 1/2 t.spoon Channa dhall 1 t.spoon Mustard 1/4 t.spoon Curry leaves Cilantro a small bunch washed and finely chopped Lemon 1 Cooking Oil 2 t.spoon Salt 1 t.spoon (or to taste) Method Boil plantains with turmeric and salt. Peel skin and grate them and keep it aside. Heat 2 t.spoons oil in a pan/wok, splutter mustard, then add urad dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice and salt and then add the grated plantains. Let this cook for a few minutes and then garnish with cilantro. =============================================== Plantain Curry Ingredients Plantain 2-3 washed, peeled and diced Cumin seeds 1/2 t.spoon Grated Coconut 1/4 cup Red chillies 2-3 Urad dhall 1/2 t.spoon Mustard 1/4 t.spoon Hing a small pinch Turmeric 1/4 t.spoon Curry leaves a few Cooking oil 3 t.spoon Salt 1/2 t.spoon

Method Boil plantains with turmeric and salt. Wet grind cumin seeds, coconut and red chilles and keep it aside. Heat 3 t.spoons of oil in a pan/wok, splutter mustard, then add hing, urad dhall, curry leaves, turmeric, and the diced plantain. Sprinkle water and let it cook for 5 minutes, and now add the ground masala, and let it cook for another 5-10 minutes. =============================================== Vazai Thandu Curry Ingredients Vazai Thndu Washed and finely chopped Moong dhall 2 t.spoon Urad dhall 1/4 t.spoon Red chilli 2 Mustard 1/4 t.spoon Hing a small pinch Ginger a small pinch Green chilli 1 Grated coconut 2 t.spoons Butter milk 1/4 cup Cooking oil 2 t.spoon Salt 1/2 t.spoon Method Soak vazai thandu, moong dhall, butter milk and salt together for 15 minutes. Heat some oil in a pan/wok, splutter mustard, then add urad dhall, red chilli, hing, green chilli, and ginger.Squeeze the butter milk out the soaked vazai thandu, and add the vazai thundu to the above pan. Let it cook for 10 minutes, and then add the grated coconut to the above. =============================================== Okra (Vendakai) Curry Ingredients Okra (Vendakai) 250 grams, washed, diced and dried Urad dhall 1/2 t.spoon Mustard 1/4 t.spoon Hing a small pinch Turmeric a small pinch Chill powder 1/2 t.spoon

Yogurt 1 t.spoon Cooking oil 3 t.spoon Salt 1/2 t.spoon Method Heat some oil, splutter mustard, then add urad dhall, hing, turmeric, and add the diced okra. Add salt and mix it well, and let it cook for 10-15 minutes. Now add chilli powder, and 1 t.spoon yogurt and keep frying for 5-10 minutes. =============================================== Potato Roast Ingredients Potatoes 1 pound Turmeric 1/4 t.spoon Hing a small pinch Chilli powder 1 t.spoon Urad dhall 1/2 t.spoon Mustard 1/4 t.spoon Curry leaves a few Cooking Oil 5 t.spoon Salt 1 t.spoon (or to taste) Method Boil potatoes with turmeric and salt. Peel skin and dice them and keep it aside. Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add urad dhall, hing, chilli powder, turmeric, salt and the diced potatoes. Simmer the stove and let it cook until the potatoes turn light brown. =============================================== Potato Podimas Ingredients Potatoes 1 pound Turmeric 1/4 t.spoon Hing a small pinch Green Chillies 6 Ginger a small piece minced/gratted Urad dhall 1/2 t.spoon Channa dhall 1 t.spoon Mustard 1/4 t.spoon

Curry leaves Cilantro a small bunch washed and finely chopped Lemon 1 Cooking Oil 2 t.spoon Salt 1 t.spoon (or to taste) Method Boil potatoes with turmeric and salt. Peel skin and mash them and keep it aside. Heat some oil in a pan/wok, splutter mustard, then add urad dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice, salt and the mashed potatoes. Let this cook for a few minutes and then garnish with cilantro. =============================================== Potato Curry Ingredients Potatoes 1 pound Turmeric 1/4 t.spoon Hing a small pinch Chilli powder 1 t.spoon Urad dhall 1/2 t.spoon Mustard 1/4 t.spoon Cooking Oil 3 t.spoon Salt 1 t.spoon (or to taste) Method Dice potatoes with skin. Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add urad dhall, hing, turmeric and the diced potatoes. Simmer the stove and add salt, let it cook until the potatoes turn light brown. =============================================== Cabbage Curry Ingredients Cabbage finely chopped Green chillies 4 cut length wise Urad dhall 1/2 t.spoon Channa dhall 1 t.spoon Mustard 1/4 t.spoon Hing a small pinch Curry leaves a few

Cooking Oil 2 t.spoons Salt 1 t.spoon (or to taste) Method Heat some oil in a pan/wok, splutter mustard, channa dhall, urad dhall, hing, and curry leaves. Add chopped cabbage and green chilles, sprinkle some water and let it cook until the cabbage becomes soft. =============================================== Bittergourd Curry Ingredients Bittergourd washed and chopped in cubes/lenthwise Red chillies 2 Hing a small pinch Turmeric powder a small pinch Mustard 1/4 t.spoon Urad dhall 1/2 t.spoon Curry leaves a few Tamarind powder 1/4 t.spoon or Tamarind paste less than 1/4 t.spoon Cooking oil 2-3 t.spoons Salt 1.tspoon Method Heat oil in a pan, splutter mustard, then add red chillies, urad dhall, hing, turmeric, curry leaves, and the chopped bittergourd. Sprinkle some water, and let it cook for 15-20 minutes. Now sprinkle taramrind powder or tamarind water, and salt. Simmer the stove and let it fry for a few more minutes until the oil seperates. =============================================== Parupu Usili Ingredients Thuvar dhall 1/4 cup Channa dhall 1/4 cup Red chillies 4 Hing a small pinch Urad dhall 1 t.spoon Mustard 1/4 t.spoon Curry leaves a few Salt 1 t.spoon (or to taste) Cooking Oil 5 t.spoons

Vegetables - Beans, cabbage, etc., washed and chopped Method Dry grind thuvar dhall, channa dhall, and red chillies coarsley. Chop vegetable finely and boil this with little salt. Bring 1/2 cup of water to a boil, add salt, and mix the dhall mixture with this water. Cook this either in a pressure cooker or a microwave oven. Heat some oil in a pan/wok, splutter mustard, then add urad dhall, hing, and curry leaves in oil, and add the dhall mixture to this. Keep stiring until the dhall becomes slightly dry. Now add the cooked vegetable, and keep stiring until everything mixes well. -------------------------------------------------------------------------------Add Your Recipe Rice Dishes Bisibela Bath Puliyodarai Venn Pongal Cabbage Rice Lemon Rice Coconut Rice Vangi Bath Peas Masala Bath Green Pepper Bath Thair Sadam (Bagala Bath)

Appetizers--Tiffins--Sambhar & Rasam--Vegetable CurriesRice Dishes--Chutneys-Pachadis/Raitas--Masala PowdersPickles--Desserts--Glossary--South Indian FestivalsSeasonal Fruits & Vegetables--Weights & Measures--Vegetable CalculatorKitchen Section--Add Your Recipe--Nutrition Advisor--Thamizhar Pakkam

Bisibela Bath Ingredients Rice 1 cup Thuvar dhall 1 cup Turmeric powder 1/4 t.spoon

Tamarind paste/extract 1.5 t.spoons Red chilli 5 Peppercons 1 t.spoon Corriander seeds 3 t.spoons Cloves 2-3 Cinnamon stick a small piece Cardamom 1 Ghee 1/2 cup Oil 1/2 cup Salt Curry leave a few Vegetables: Onions, carrots, peas, potatoes, green beans, white pumpkin, etc washed and diced Method Cook rice and thuvar dhall with turmeric with extra water and mash it well, and keep it aside. Fry red chillies, peppercons, corriander seeds, cloves, cinnamon stick, and cardamom in ghee and wet grind this mixture. Chop onions and fry this in 2 t.spoons of oil. When the onions turn light brown, add the other chopped vegetables, and let it cook for sometime, till vegetables become tender. Now add salt, turmeric, and the ground masala, and let it cook for 10-15 minutes. Add tamarind paste, 2 cups of water, to the above, and mix everything well, and let it cook for 10-15 minutes. Now add the mashed rice/thuvar dhall mixture, and keep stiring till everything mixes well. Add 4 t.spoons of ghee, and 4 t.spoons of oil and serve it hot. =============================================== Puliyodarai Ingredients Rice 2 cups Tamarind paste 1.5 t.spoon Red chillies 10 Seseame oil 1/2 cup Ghee 1 t.spoon Mustard 1/2 t.spoon Channa dhall 2 t.spoon Hing 1/4 t.spoon Methi 1/2 t.spoon Corriander seeds 1 t.spoon Turmeric 1/4 t.spoon

Curry leaves Salt 1.5 t.spoon Cashews Peanuts Method Cook rice with less water as you would cook for pulauv. Spread rice on a plate and sprinkle turmeric, little salt and 2 t.spoons of seseame oil. Fry mustard, red chillies, channa dhall, hing, turmeric, and curry leaves in seseame oil. Mix tamarind paste with little water, and add this to the above mixture, and let it cook until the flavour comes out. Now add peanuts to this and let it cook until the oil comes out. Dry fry methi, and grind this into a powder. Dry fry corriander seeds, and grind this into a powder. Fry cashews in little ghee. Mix everything together, and garnish with curry leaves. =============================================== Venn Pongal Ingredients Rice 2 cups Moong dhall 1/2 cup Hing a small pinch Curry leaves Cashews Pepper 1/2 t.spoon Cumin seeds 1/2 t.spoon Ginger a small piece finely chopped Ghee 1/2 t.spoon Salt 1 t.spoon Method Cook rice, moong dhall and turmeric powder with extra water and keep it aside. Fry pepper, cumin seeds, hing, curry leaves, and ginger in 2 t.spoons ghee, and add this to the above pongal. Fry cashews in 1 t.spoon ghee and add to the above. Add salt and remaining ghee and mix everything well. ===============================================

Cabbage Rice Ingredients Cabbage finely chopped 2 cups Rice cooked 1 cup Coconut 1/4 cup Pottu kadalai 1/4 cup Urad dhall 1 t.spoon Channa dhall 1 t.spoon Green Chillies 4 Ginger small piece Mustard Curry leaves Salt Oil Method Cook rice with less water as you would cook for pulauv. Wet grind coconut, pottu kadalai, green chilles, ginger and salt. Fry mustard, channa dhall, urad dhall, curry leaves and cabbage, and let it cook for a few minutes. Add the ground masala to the above and keep cooking until the flavour comes out. Mix this with rice. =============================================== Lemon Rice Ingredients Vegetables: Peas 1/4 cup, Carrot 1/4 cup chopped Rice 2 cups Lemon Juice 2 t.spoon Turmeric 1/4 t.spoon Mustard 1/4 t.spoon Urad dhall 1 t.spoon Channa dhall 2 t.spoons Green chilles 2 chopped Red chilles 2 Hing a small pinch Ginger a small piece chopped Roasted Methi powder 1/4 t.spoon Cilantro a small bunch washed and chopped Cooking oil 3 t.spoons Salt 3/4 t.spoon

Method Cook rice with less water as you would cook for pulauv. Fry mustard, urad dhall, channa dhall, hing, red chilles, turmeric, green chillies, and ginger in oil. Add lemon juice and salt to the above and mix it well. Add cooked rice and mix it gently. Boil the vegetables with less water, and a pinch of salt. Mix the vegetables, rice, and methi powder well. Garnish with chopped cilantro. =============================================== Coconut Rice Ingredients Rice 2 cups Coconut grated 3/4 cup Mustrad 1/4 t.spoon Channa dhall 1 t.spoon Urad dhall 1 t.spoon Red chillies 2 Green Chillies 1 Hing a small pinch Curry leaves a few Peanuts Cashewnuts Coconut oil 3 t.spoon Ghee 1 t.spoon Salt 3/4 t.spoon Method Cook rice with less water as you would cook for pulauv. Dry roast grated coconut with 2 t.spoons of coconut oil until it turns brown. Mix the roasted coconut, salt and cooked rice, and keep it aside. Fry mustard, urad dhall, channa dhall, hing, red chilles, green chillies, and curry leaves in oil. Add this to the rice and mix it will. Fry cashews and peanuts with ghee and add it to the above. =============================================== Vangi Bath Ingredients

Vegetables: Onions, potatoes, eggplant, cauliflour, and peas Rice 2 cups Corriander seeds 3 t.spoons Red chillies 10 Cinnamon stick a piece Cloves 2 Cardamon 2 Roja Mokku 4 Coconut 3/4 cup Ginger a small piece Cilantro washed Curry leaves a few washed Tamarind paste 1.5 t.spoons Mustard 1/2 t.spoon Turmeric 1/4 t.spoon Cooking oil Ghee 4 t.spoons Salt 1.5 t.spoons Method Fry corriander seeds, red chillies, cinnamon stick, cloves, cardamon and roja mokku in oil. Wet grind the above fried masala, 1 chopped onion, ginger, corriander leaves, and coconut to a fine paste, and keep it aside. Peel and chop potatoes into dices, and chop eggplant, and cauliflour and keep it aside. Fry mustard, curry leaves, and the vegetables in a pan, and let it cook for 10-15 minutes. Now add tamarind paste and 2-4 cups of water, and let it cook for sometime. Now add the ground masala, turmeric, and salt and let it cook for 10-15 minutes, until the flavour comes out. Wash rice and add it to above, and add 4 t.spoons of cooking oil, 4 t.spoons of ghee, and 2-3 cups of water, and simmer the stove and stir it a couple of times until the rice gets cooked. =============================================== Peas Masala Bath Ingredients Rice 2 cups Peas 1-2 cups Coconut 1/4 cup Green Chilles 4-5 Ginger a small piece

Clove 4 Cardomam 2 Cinnamon Stick a small piece Mustard 1/4 t.spoon Salt Cooking oil 2-3 t.spoons Method Cook rice with less water as you would cook for pulauv. Wet grind coconut, green chilles, ginger, clove, cardomon, and cinnoman stick and keep it aside. Splutter mustrad in oil, and add the ground masala, salt and keep stiring for a few minutes until the flavour comes out. Now add the cooked rice, peas, and mix it gently. =============================================== Green Pepper Bath Ingredients Rice 2 cups Tomatoes 2 Cumin seeds 1/2 t.spoon Red Chilles 6 Cinnoman Stick a small piece Green Pepper (Bell Pepper/Koda Mulakai) about 2 washed and cut Salt 1.5 t.spoons Cooking Oil 1-2 t.spoons Method Cook rice with less water as you would cook for pulauv. Wet gring tomatoes, cumin seeds, red chilles, cinnoman stick, and salt and keep it aside. Fry in little oil the chopped green peppers for a few minutes. Now add the ground masala and keep frying until the flavour comes out. Add cooked rice to the above and mix it gently.

=============================================== Thair Sadam (Bagala Bath) Ingredients Rice 2 cups Milk 1.5 cups

Yougurt 3-4 cups Mustard 1/2 t.spoon Urad dhall 1/2 t.spoon Ginger a small piece washed and finely chopped Green chilles 2-4 finely chopped Cilantro finely chopped Hing a small pinch Butter 2 t.spoons White grapes 1/2 cup Salt Method Wash and cook rice in 3 cups of water and 1.5 cups of milk and keep it aside. Fry mustard, urad dhall, and hing in little oil and add it to the above. Add the chopped ginger, green chilles, cilantro, butter, grapes, and yogurt and mix it well.

-------------------------------------------------------------------------------Add Your Recipe Chutneys & Thokayals Frying mustard seeds in oil involves the frying of the seeds till the seeds begin to sputter. Besan Chutney Coconut Chutney Coconut Thokayal Corrainder Thokayal Ginger Thokayal Onion Chutney Parupu Thokayal Tomato Chutney Appetizers--Tiffins--Sambhar & Rasam--Vegetable CurriesRice Dishes--Chutneys-Pachadis/Raitas--Masala PowdersPickles--Desserts--Glossary--South Indian Festivals Seasonal Fruits & Vegetables--Weights & Measures--Vegetable CalculatorKitchen Section--Add Your Recipe--Nutrition Advisor--Thamizhar Pakkam

Besan Chutney Ingredients Besan 1 cup Water 3 cups Green chillies 10 slit length wise Hing a small pinch Mustard 1/4 t.spoon Salt 1 t.spoon Lemon Juice (1 lemon) Method Make a batter with besan, salt and 2 cups of water, and keep it aside. Fry mustard, hing, and green chillies in oil for a few minutes and then add 1 cup of water. Let it cook for a few minutes. Now add the besan batter and keep stirring until the besan gets cooked. =============================================== Coconut Chutney Ingredients Coconut 1/2 cup grated Pottu Kadalai 3 t.spoons Green chillies 2 Salt 1/2 t.spoon Method Grind all the above ingredients. =============================================== Coconut Thokayal Ingredients Coconut 1/2 cup Channa dhall 4 t.spoon Urad dhall 2 t.spoon Mustard 1/4 t.spoon Red chillies 2 Green chillies 2 Hing 1/4 t.spoon Curry leaves Tamarind paste 1/4 t.spoon Salt 1/2 t.spoon

Oil 2 t.spoons Method Fry channa dhall, urad dhall, mustard, red chillies, green chillies, hing, and curry leaves in little oil. Add coconut to the above and wet grind this with salt. =============================================== Corrainder Thokayal Ingredients Urad dhall 4 t.spoon Channa dhall 2 t.spoon Red chillies 2 Green chillies 2 Corriander 1 bunch Hing 1/4 t.spoon Tamarind paste 1/4 t.spoon Salt 1/2 t.spoon Oil 2 t.spoons Method Fry urad dhall, channa dhall, red chillies, green chillies, and hing in oil. Wet grind the above with chopped corriander, salt, and tamarind paste. =============================================== Ginger Thokayal Ingredients Urad dhall 4 t.spoon Red chillies 2 Pepper 1/2 t.spoon Ginger small piece chopped Curry leaves Hing 1/4 t.spoon Tamarind paste 1/4 t.spoon Coconut 2 t.spoon Jaggery less than 1/4 t.spoon Salt 1/4 t.spoon Oil 2 t.spoons Method Fry urad dhall, red chillies, pepper, ginger, hing, and curry

leaves in oil. Wet grind the above with coconut, jaggery, tamarind and salt. =============================================== Onion Chutney Ingredients Onions 2 small or 1 big Urad dhall 4 t.spoons Channa dhall 1 t.spoon Red chillies 4 Salt 1/2 t.spoon Mustard a small pinch Tamarind paste less than 1/4 t.spoon Oil 1 t.spoon Method Fry mustard, urad dhall, channa dhall, and red chilli in oil till the dhall's turn brown, now add chopped onions, and keep frying till onions become brown. Wet grind above with tamarind paste and salt. =============================================== Parupu Thokayal Ingredients Thuvar dhall 1/2 cup Channa dhall 2 t.spoons Pepper 1/2 t.spoon Red Chilli 1 Hing 1/4 t.spoon Salt 1/2 t.spoon Oil 2 t.spoons Method Fry thuvar dhall, channa dhall, pepper, red chilli, and hing in oil. Wet grind the above with salt. =============================================== Tomato Chutney Ingredients Tomato about 2-3 washed and chopped

Green chillies 3-5 washed and chopped Onions 1 small washed, skin peeled and chopped Cilantro a small bunch washed Tamarind paste 1/4 t.spoon Garlic 2 flakes (optional) Salt 1/2 t.spoon Method Blend everything together. -------------------------------------------------------------------------------Add Your Recipe Desserts Appam Badam Kheer Carrot Payasam Chakara Pongal Coconut Burfi Kesari Rice Payasam Rice and Coconut Payasam Moong Dhall Payasam Rava Laddu Paal Poori Poli Fruit Salad Method 1 Fruit Salad Method 2 Appetizers--Tiffins--Sambhar & Rasam--Vegetable CurriesRice Dishes--Chutneys-Pachadis/Raitas--Masala PowdersPickles--Desserts--Glossary--South Indian Festivals Seasonal Fruits & Vegetables--Weights & Measures--Vegetable CalculatorKitchen Section--Add Your Recipe--Nutrition Advisor--Thamizhar Pakkam

Appam Ingredients Cream of Wheat (Rava)1 cup All purpose flour (Maida) 1/2 cup Wheat flour 3/4 cup

Jaggery 11/2 cup Milk 1/4 cup Oil for frying Cardamom 2 Edible camphor (Pacha kalpooram) optional Method Soak rava in little water and milk for 30 minutes. Mix maida, wheat flour and soaked rava together. Melt jaggery in boiling water and mix this with the flour mixture. Pound cardamom and add it to this mixture. Add edible camphor. Make small balls and deep fry in oil. =============================================== Badam Kheer Ingredients Almonds (Badam) 1 cup Milk 4-6 cups Sugar same amount as almond paste (about 1 cup) Saffron 1/2 t.spoon Kesari powder (color) a small pinch (optional) Method Soak saffron in little cold milk, and keep it aside. Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. Measure the amount of almond paste, and keep the same amount of sugar aside. Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. Now add sugar and keep stirring. Add the remaining milk, and boil for 10-15 minutes. Add the soaked saffron and serve it cold. =============================================== Carrot Payasam Ingredients Carrot 4 washed, peeled and grated Milk 2 cups Sugar same amount as carrot paste Almonds 1/4 cup Condensed milk 1 can

Evaporated milk 1 can Saffron 1 t.spoon Cashews 1/4 cup Golden raisins 2-3 t.spoons Cardamom 2 Edible camphor (Pacha kalpooram) optional Method Soak saffron in little cold milk, and keep it aside. Soak almonds in hot water for 1 hour. Peel skin and grind it with grated carrot and milk. Measure the amount of carrot/almond paste, and keep the same amount of sugar aside. Cook the carrot/almond mixture in a pan for 5-10 minutes till the flavour comes out. Add the measured sugar, and let it cook for a few minutes. Add one can of evaporated milk, and condensed milk (or) regular milk and bring it a boil. Fry cashews, raisins and cloves in little ghee and add this to the above. Pound cardamoms, and edible camphor, and add this to the payasam. =============================================== Chakara Pongal Ingredients Rice 1 cup Moong dhall 1/4 cup Jaggery 1/2 cup Milk 2 cups Ghee 1 cup Cloves 4 Nutmeg powder 1 t.spoon Cashews 1/4 cup Golden raisins 1/4 cup Cardamom 2 Edible camphor (Pacha kalpooram) optional Method Roast moong dhall in a pan for 5-10 minutes. Cook rice, moong dhall, milk and 3 cups of water till the rice gets cooked. Melt jaggery, by boiling it little water, and mix this with the cooked rice. Add ghee and keep stirring until everything blends well. Fry cashews, raisins and cloves in little ghee and add this to

the above. Pound cardamoms, and edible camphor, nutmeg, and add this to the payasam. =============================================== Coconut Burfi Ingredients Coconut 1 cup grated Milk 1 cup Cashews 1/2 cup Sugar same amount as coconut Ghee 1/4 cup Cashews less than 1/4 cup Cardamoms 2 peeled and pounded Butter for spreading Method Soak cashews in hot water for 1/2 an hour. Grind grated coconut and soaked cashews coarsley with milk, and measure the same amount of sugar and keep it aside. Cook the ground mixture in a pan, and keep stiring it. Add sugar, and ghee and keep stiring until it becomes a fine paste. Fry cashews in ghee and add it to the above. Pound cardamoms and mix it with the above. Now pour it on a buttered plate and spread it evenly. Let it cool for sometime, and cut it into small burfi's. =============================================== Kesari Ingredients Cream of Rice (Rava) 1 cup Sugar 1 cup Ghee (Melted butter) 1/2 cup Cashews less than 1/4 cup Golden Raisins less than 1/4 cup Cardamom 2 Edible camphor (Pacha kalpooram) optional Method Roast rava with 1/4 cup of ghee in a pan for 5 minutes. Add 1.5 cups of water to the above, and keep stirring until the rava is cooked. Now add sugar, and mix everything well. Finally add the remaining ghee and simmer the stove and keep stirring

until everything mixes well. Fry cashews, raisins and cloves in little ghee and add this to above.Pound cardamoms, and edible camphor, and add this to above. =============================================== Rice Payasam Ingredients Sweetened condensed milk 1 can Evaporated milk 1 can Rice cooked 1/2 cup Cashews 1/4 cup Golden raisins 2-3 t.spoons Cardamom 2 Edible camphor (Pacha kalpooram) optional Method Mash the cooked rice. Mix condensed milk, and evaporated milk, and boil this with the mashed rice. Fry cashews and raisins in little ghee and add this to the boiling payasam. Pound cardamoms, and edible camphor, and add this to the payasam. =============================================== Rice and Coconut Payasam Ingredients Rice 1 cup Grated Coconut 1 cup Jaggery 1/2 cup Sugar 1/4 cup Milk 2 cups Cashews 1/4 cup Golden raisins 2-3 t.spoons Cardamom 2 Edible camphor (Pacha kalpooram) a small pinch optional Method Soak rice for 15 minutes in little water. Grind this with grated coconut and boil this till rice gets cooked. Add jaggery, sugar, and milk to this and cook till jaggery melts. Fry cashews and raisins in little ghee and add this to the boiling payasam. Pound cardamoms,and edible camphor, and add this to the payasam.

=============================================== Moong Dhall Payasam Ingredients Moong Dhall 1 cup Jaggery 1/2 cup Sugar 2 t.spoons Milk 3 cup Water 2 cups Cardamon 2 Edible Camphor (Paccha Kalpooram) a small Pinch Cashews 2-3 t.spoons Ghee 2 t.spoon Method Roast moong dhall with ghee. Boil this with water, till the moong dhall gets cooked. Add jaggery and sugar to the above and let it cook for till the jaggery melts. Now add milk and let it cook untill everything mixes well. Fry cashews in little ghee and add this to the boiling payasam. Pound cardamoms, and edible camphor, and add this to the payasam. =============================================== Rava Laddu Ingredients Fine Cream of Wheat (Rava) 1 cup Powdered Sugar 1 cup Ghee 1/4 cup Cashews less than 1/4 cup Raisins less than 1/4 cup Cardamom 1-2 Method Dry roast rava for a few minutes till the flavour comes out. Mix this rava with powdered sugar. Fry cashews in ghee and mix it with the above. Peel cardamom skin, and pound it well and add it to the above mixture and make small balls. ===============================================

Paal Poori (Sweet Poori) Ingredients Almonds 1/4 cup Sweetened condensed milk 1 can Evaporated milk 1 can Cream of wheat (Rava) 2 t.spoons All purpose flour (Maida) 2 cups Sugar 4 t.spoons Saffron 1/4 t.spoon Edible camphor (Pacha kalpooram) optional Kesar color a small pinch Cooking oil for frying Method Soak saffron in little cold milk, and keep it aside. Soak rava in little water for 10 minutes. Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. Boil evaporated milk, condensed milk, and almond paste for 10-15 minutes. Add saffron, and kesar color to above and let it cool. Knead maida, soked rava, and sugar into a nice dough, using some cold after. Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture. Serve it cold/hot. =============================================== Poli Ingredients All purpose flour (Maida) 2 cups Cooking oil 1/4 cup Turmeric powder a small pinch Jaggery 3/4 cup Channa dhall 1 cup Thuvar dhall 4 t.spoons Ghee (metled butter) for shallow frying polis Salt a small pinch Cardamons 2-4 skin peeled and pounded Method Knead maida, cooking oil, and turmeric into a nice dough and keep it aside for 2 hours. Pressure cook channa dhall, thuvar dhall and a pinch of salt. Melt jaggery in a pan, and add the cooked dhall mixture to this,

and mix it well. Add the pounded cardamons to this and let it cool. Make small balls and keep them aside. Make them similar to stuffed chappatis with the kneaded dough and the jaggery balls and shallow fry them using ghee. =============================================== Fruit Salad Method 1 Ingredients Fruits - Apples, bananas, honeydew melons, cantalopes, grapes, pears, mangoes, etc., Walnuts chopped Cashews chopped Raisins Pitted Dates chopped Sweetened condensed milk 1 can Evaporated milk 1 can Rose water essence a small pinch Cardamon 1-2 peeled and pounded Method Wash and dice fruits, and mix everything well. =============================================== Fruit Salad Method 2 Ingredients Fruits - Apples, bananas, honeydew melons, cantalopes, grapes, pears, mangoes, etc., Walnuts chopped Cashews chopped Raisins Pitted Dates chopped Honey 3-4 t.spoons Orange juice 1 cups Mango juice 1 cup Sugar Method Wash and dice fruits, and mix everything well.

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Flowers, Beetel Leaves, Beetel Nut, Fruits, and, Coconut are sacred offerings for all the following festivals. Preparations unique to each festival are found by clicking on the link. Pongal - Boghi, Kannu Pongal, Mattu Pongal Shree Rama Navami Tamil New Year's Day Aavani Avatam Krishna Jayanthi (Gokulashtami) Vinayaka Chathurthi Saraswathi Pooja Vijayadasami Ayudhya Pooja Deepavali Noombhu Karthikai Appetizers Tiffins Sambhar & Rasam Vegetable Curries Rice Dishes Chutneys Pachadis/Raitas Desserts Masala Powders Pickles Glossary Seasonal Fruits & Vegetables Weights & Measures Vegetable Calculator Kitchen Section Thamizhar Pakkam Add Your Recipe

Pongal Pongal is the harvest festival, and is celebrated in the month of January, to mark the beginning of the harvest season. This festival stretches for four days. Boghi This is the first day of Pongal, and is devoted to Bhogi or Indran, the rain god. This day is linked with the famous mythological tale about Krishna lifting Gobardhan parbat on his little finger. Vadai, Payasam, Moorkuzambhu, and Bholi sweet.

Pongal or Surya Pongal The second day, Surya-Pongal, is dedicated to the Sun (Surya). On this day, chakara pongal (rice cooked in milk and jaggery) is cooked and offered to the Sun god. Chakara Pongal Mattu Pongal The third day, is the day dedicated to the worship of cattle. On Mattu Pongal Cows are worshipped by decorating them and also by feeding them sweets. Tamarid rice, Coconut rice, curd rice, and aviyal. Kanya Pongal The last day is known as Kanya Pongal. Coloured balls of the pongal and rice are made and are offered to birds.

Shree Rama Navami Sree Rama Navami celebrates the birth of Lord Rama. Panagam, Neer Moor, Vadai Parupu, Vadai, and Payasam.

Tamil New Year's Day Vadai, Payasam, Parupu, and Mango Pachadi.

Aavani Avatam Vadai, Payasam, Appam, and Idli.

Krishna Jayanthi Krishna Jayanthi also known as Janamasthami festival celebrates the birth of Lord Krishna. Lord Krishna is considered to be the eighth incarnation of Lord Vishnu, the preserver of the universe. It falls between the month of July and August. Aval, Butter with Sugar, Yogurt (curd), Appam, Vadai, Payasam, and Bakshanam (Salt Cheedai, Vella Cheedai, Thatti, Muruku etc.,)

Vinayaka Chathurthi Vinayaka Chaturthi celebrates the birth of Lord Ganesha. It falls between the

month of August and September. Kozzakatai, Payasam, Vadai, and Chundal

Navratri Navratri is celebrated for nine days and are dedicated to the three main goddesses of Hinduism - Parvati, Lakshmi and Sarasvati. The first three days are dedicated to Parvathi, the goddess of action and energy. The next three days are dedicated to Lakshmi, the goddesses of peace, plenty and bliss, and the last three days are dedicated to Saraswati is the goddess of knowledge. Saraswathi Pooja Channa (Garbanzo Beans) chundal, Vadai, and Payasam. Vijayadasami Any Chundal, Vadai & Payasam. Ayudhya Pooja

Deepavali Deepavali or Diwali, is a festival of lights symbolizing the victory of righteousness and the lifting of spiritual darkness. This festival commemorates Lord Rama's return to his kingdom Ayodhya after completing his 14-year exile entailing endless hardships, like separation from Sita and finally the slaying of Raavana. This festive occasion also marks the beginning of the Hindu new year. The goddess Lakshmi (consort of Vishnu), who is the symbol of wealth and prosperity, is also worshipped on this day. New clothes, sweets and twinkling oil lamps or diyas are most prominent in this festival. Any Sweets, Vadai, Payasam, and Lehiyum.

Noombhu Noombhu Kozakatai, butter, Idli & vadai.

Karthikai Vadai, Payasam, Appam, Pori Oorundai, and Cashew & Peanut Oorundai.