Puliyotharai,Pulikachal

Ingredients:

1.     Tamarind  extract  1 cup
2.     Red chili  4 nos broken
3.     Sesame oil 2 tbsp
4.     Peanut 2 tbsp skins removed
5.     Mustard seeds 1 tsp
6.    Urdud dal 1 tsp
7.      Chana dal 1 tbsp
8.    Asafotida  1/2 tsp
9.    Turmeric powder 1 tsp
10.    Curry leaves few
11.   Salt as needed

   For masala:

1.       Red chili  5 nos
2.       Urud dal 1 tsp
3.       Fenugreek seeds 1 tsp
4.       Sesame seeds 1 tbsp

Fry them all separatelyin little oil and grind them into powder
Method:

•  Heat kadai with sesame oil start frying mustard seeds,urud dal ,chana dal,broken red chili keep frying  them  until mustard seeds starts to pop and then add curry leaves fry them for minute
•   Fry the peanut in little oil in separate pan and keep them aside 
•   Now add tamarind Extract ,salt,turmeric powder,asafotida bring them to boil until oil start to separate
•   Now add the powder to the mixture in low heat make sure no lumps are formed mix them continuously 
•  Cook them until all the oil comes out
•  Add the peanut and few curry leaves at the end or before mixing the puliyotharai to the rice 

seruparuppu payasam

Ingredients:

1.  Moong dal 100 gm
2.  Palm sugar  100 gm
3.  Coconut milk 1 can(400 ml)
4.  Coconut Grated 1 cup
5.  Ghee 2 tbsp
6.  Cardamon crushed 4 pods
7.  Cashews broken 6 nos

Method:

•  Heat a pan and dry roast the moong dal until light brown
•  Cook the Moong dal in half of the coconut milk 
•  Grind coconut with 2 Cardamon pods
• Keep the other half of milk separately
•  Heat a pan with 1 tbsp of water add broken palm sugar in it mix it well and bring it to boil
•  Once it start to boil turn off the heat and filter it and then add it to cooked dal and mix it well
•  Now add remaining coconut milk and grind coconut to the payasam bring it to boil and turn off the heat
• Heat a pan with ghee add crushed cardamon seeds and cashews fry them and add it to payasam
• Serve it hot or we can serve it chill by keeping it in fridge for a while

Pal payasam

Ingredients:

1. Sago 1 cup
2. Vermicelli 1 cup
3. Milk 4 cups
4. Sugar 1 1/2 cup
5. Ghee 4 tbsp
6. Cardamon 3 pods crushed+1 pod seeds removed and crushed
7. Cashew 10 nos+Raisins 6 nos
8. Condensed milk 4 tbsp(optional)

Method:

• Wash and Soak Sago for 10 mnts and then rinse it
• Heat a pan with tsp of ghee saute the vermicelli until golden brown
• Boil the milk with crushed cardamon pods and keep it aside
• Now take  1 cup of milk in separate bowl bring back to boil  add sago first cook them until soft now add the vermicilli cook them until soft
• Add the sugar and remaining milk mix them all together check for sugar if it less add more or add the condensed milk mix them all together and bring them to boil
• Heat a pan with ghee add broken Cashew and Raisins and crushed cardamon seeds fry them for a minute(don't fry Raisins to mush add it to the hot ghee and remove it immediately)
• If you find too thick add hot milk mix it and serve it

Parrupu and Beans Vezhai curry

Ingredients:

1.   Toor dal 50 gm cooked and mashed
2.   Tamarind small size ball extract juice
3.   Beans or Broad beans  1 hand full chopped finely and steamed
4.   Tomato small chopped

For Masala:

1.    Coconut 2 tbsp
2.    Red chili 5 nos
3.    Coriander seeds 1 tbsp
4.    Cumin seeds 1 tsp
5.    Fenugreek seeds 1/2 tsp
6.    Chana dal 1 tsp

   Fry all the ingredients except coconut and blend them into smooth paste
Seasoning: Heat oil add mutard seeds once they start to pop  add curry leaves add this mixture to the kulambu before serving
Method:

•  In a pan take tamarind juice,salt turmeric powder,Asafotida bring it to boil
•  Now add chopped tomato and cook it
• Once the raw smell goes off add the masala paste and steamed beans to the kulambu 
• Cook them for 2 minutes and then add cooked dal mix them all together bring it to boil switch of the stove once you see the bubbles
• Garnish with coriander leaves 
• Serve it hot with steamed rice

Vezhai curry

Ingredients:

1.     Tamarind small gooseberry size
2.     Drum sticks 1 cut  into 2 cm pieces
3.     Egg plant small 2 cut into quarters
4.    Small onion 5 nos
5.   Green chili 2 split
6.   Oil 1 tsp

For Masala:

1.    Coconut grated 1 cup
2.    Small onion 3 nos
3.    Red chili 5 nos
4.    Cumin seeds 1 tsp

Grond them all into smooth paste 
 Seasoning:

1.    Oil 1 tsp 
2.   Mustard seeds 1 tsp
3.   Fenugreek seeds 1/2 tsp
4. Curry leaves few

Method:

•   Soak tamarind and extract 2 cups of juice
•   Add salt,turmeric,asafotida to the juice bring it to boil
•   Add the vegetables to the kulambu and cook them until soft
•   Heat a pan add little oil fry onion and green chili add it to the kulambu cook the kulambu for 2 minutes
•  Now add Masala paste to the kulambu and bring them to boil turn the heat when you see bubble start to appear
•  Before serving add seasoning and garnish with coriander leaves

Arichu vitta kulambu,Enna kathirikai kulambu

Ingredients:

1.  Red chili 5 nos
2.  Coriander seeds 1 tbsp
3.  Cumin seeds 1 tsp
4.  Chana dal 1 tsp
5.  Coconut  2 tbsp
6.  Tamarind small  lime size
7.  Salt 
8.  Turmeric powder 1/2 tsp
9.  Asafotida  small pinch
10.  Small egg plant   5
11.  Small onion 5
12.  Garlic cloves  5

Seasoning:

1.    Oil 1 tsp
2.    Mutard seeds 1 tsp
3.    Fenugreek  seeds 1/2 tsp
4.    Curry leaves few

 Method: 
  Split the egg plant on 4 sides
  Heat a pan with 1 tsp of oil add Red chili,coriander seeds,cumin,chana dal,coconut fry them until dal turns brown

Grind them into smooth paste using blender

Spread the half of the paste inside egg plant leave it for 10 minutes

Shallow fry the egg plant in Sesame oil

 Heat a pan with tamarind juice,salt, turmeric powder,Asafotida

Meanwhile fry garlic and onion in little oil until brown and then add it to the tamarind
Once it  start to boil add the remaining paste to the kulambu  cook it for 10 minutes
 Add the fried brinjal (egg plant) to the kulambu cover and cook it for another 5 minutes
 Garnish with the seasoning

mulu uludu Sadam and ellu thuvaiyal

Muluulundu sadam:
Ingredients:

1.   Rice 1 cup
2.   Mulu ulundu(black urud dal )1/4 cup
3.   Coconut 2 tbsp
4.   Cumin seeds 1/2 tsp
5.   Garlic 4 cloves
6.   Dry red chili 2 nos
   

Method:

•   Dry roast the Urud dal; for few minutes and soak them in water
•   Wash the rice and soak them
•    Grind coconut ,chili,cumin seeds,garlic coarsely
  
•  Heat a cooker  in that add  water for 1 cup of rice add 3 cups of water
•  And then add dal,rice along with grounded masala and cook them
•    Add salt after we cooked rice and dal otherwise dal won't cook properly
• Mullu ulundu sadam is ready

Ellu thuvaiyal:
Ingredients:

1.     Sesame seeds(black or white) 1 cup
2.     Dry red chili  7 nos
3.     Coconut 1 tbsp
4.     Tamarind  small gooseberry size ball
5.     Salt

Method:

•    Dry roast sesame seeds until it starts to pop
•    Fry red chili in little oil for few minutes
•    Grind them along with Coconut,Tamarind and salt into smooth paste add little water while grounding
•   Now our ellu Thuvaiyal is ready
  
    

Urundai pandam

Ingredients:

1.    Moong dal 2 cups*
2.    Sugar 2 cups
3.    Cardamon  3 pods
4.    Roasted Cashews broken hand full
5.    Ghee 4 tbsp

Method;

•    Heat a pan dry roast the moong dal until light brown
•    Grind it into smooth powder
•    Now grind  sugar along with cardamon into smooth powder
•   Mix both sugar and  moong dal flour together and keep it aside
•   Heat the ghee, when pouring ghee on the flour bubble should appear on the flour it is the right temperature otherwise our balls start to break so first check it little 
• Now heat the ghee ,pour it little by little to the flour and make them into balls immediately while it is hot   

* 1 cup=1 dl

Ven pongal and small eggplant sambar

Ingredients:

1.    Rice 1 cup
2.    Moong dal 1/4 cup
3.    Ghee 3 tbsp
4.    Cashew 10 nos 
5.    Pepper  1 tsp crushed+1/2 tsp whole pepper
6.    Cumin seeds 1/2 tsp crushed+1/2 tsp whole seeds

Method:

•      Dry roast to lightly brown colour and keep it aside
  
•      Wash and soak the rice for 30 minutes
•       Cook the dal in  pressure cooker for 1 whistle  this gives our pongal very soft texture
•      Use the soak water of rice for cooking the rice
•       Measurement  for 1 cup of rice is 3 1/2 cups of water
•      Add a tsp of ghee in the rice cooker fry the Pepper and cumin seeds and water and salt 
  
•      When it starts to boil add rice and the dal pour 1 tsp of ghee over the rice cover and cook for 3 whistles 
•      Heat 1 tsp ghee fry crushed pepper and cumin seeds add it to the pongal mix them well
•     In same pan heat 2 tbsp of ghee fry Cashews pour it over the pongal and serve them hot with sambar and coconut chutney

Brinjal Sambar:

      
Ingredients:

1.     Thoor dal 50 gm
2.     Small egg plant  6
3.     Tamarind 1 small ball(soak and extract juice)
4.     Onion 1 medium size Chopped finely
5.     Green chili 4 nos
6.     Salt 
7.     Sambar powder  1 tbsp
8.     Turmeric powder 1/2 tsp
9.      Asafotida a pinch

Method:

•   Cut the Egg plant into small pieces and then cook them along with dal and 2 green chili
  
•   Mash the egg plant and the dal,Green chili all together 
  
•   In a cooking vessel take tamarind juice mix with it sambar powder ,salt ,turmeric powder and asafotida mix them all together and then bring them to boil
  
•   Mean while heat a pan with tsp of oil fry Onion and green chili add it to the tamarind juice
  
•   Cook them until the Raw smell goes off after that add mashed dal and eggplant to it and cook them for 2 minutes and then turn off the heat
  

  Season it before Serving

•   Heat 1 tsp of oil in a pan in that add a tsp mustard seeds,1/2 tsp urud dal, few curry leaves and Red chili saute them all
  
• Garnish with Coriander leaves

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urud dal murukku

Ingredients:

1.    Rice flour 1 cup*
2.    Urud dal flour 1/8 cup(dry roasted and powdered)
3.    Salt 
4.   Cumin seeds 1/2 tsp
5.   Butter 1 tsp
6. Cold water
7.  Oil for frying

*1 cup=1 dl
Method:

•    I got store bought  Rice flour (Idiyappam flour).While making muruuku mix small small amount thus murukku won't get brown when frying
•    Mix all the dry ingredients first then add butter mix it well
•   Now add cold water little by little knead them into soft dough
•   Heat oil  in a frying pan 
•   Now take 1 tbsp of hot oil mix them with murukku dough
•  Put some dough in murukku maker press them in the baking paper to murukku shape
• and then fry them in hot oil until the bubble starts to stop
•  Now our crispy murukku is ready

   

Kara thukkada

Ingredients:

1.    All purpose flour 1 cup
2.   Red chili powder  1/2 tsp
3.   Ghee 1 tbsp
4.   Salt as needed
5. Oil for frying

Method:

• Mix all the ingredients together in bowl add little water and knead them into soft dough 
• Divide them into small balls

• Roll them like chapathi and cut them into diamond shape 

• Heat  the oil  in a pan 
• Fry the thukkada in the oil until the bubbles starts to stop
• Now our crispy thukkada is ready

Puzhi milagai

Ingredients:

1.    Green chili 10 nos (split)
2.    Onion 1 medium size chopped finely
3.     Tamarind lime size ball soaked and juice extracted
4.     Turmeric powder 1/2 tsp
5.     Asafotida  pinch
6.     Salt 1 tsp
7.     Oil 1 tbsp
8.     Mustard seeds 1 tsp
9.     Curry leaves few

Method:

• Heat a pan with 1 tbsp of oil add mustard seeds when it starts to pop add curry leaves
• To the pan add Green chili  after frying for few minutes add onion fry them until golden brown
• Now add the tamarind juice to the pan and then add salt,turmeric and asafotida 
• Bring them to boil and cook them until the raw smell goes off
• Serve it as side dish for Idly and Dosa

Sambar sadam

Ingredients:

1. Thoor dal 1/2 cup(cooked and mashed)
2. Rice  1 cup
3. Tamarind small lime sizes( soaked and juice extracted)
4. Vegetables cut into small(carrot,beans,eggplant,drumstick,potato)1 cup
5. Sambar onion 10 nos
6. Green chili 1(split)
7. Tomato 1(cut into quarters)
8. Garlic 2 cloves(chopped)
9. Ginger small piece(chopped)

For masala:

1. Coconut 2 tbsp
2. Red chili 4 nos
3. Coriander seeds 2 tsp
4. Cumin seeds 1 tsp
5. Channa dal 1tsp
   

• Dry roast them all and grind them into smooth paste by adding little water
  

Method:

• In a pan heat 1 tsp of oil and 1 tsp of ghee.In that fry 1 tsp of mustard seeds ,fenugreek seeds,curry leaves, onion,garlic,ginger,green chili,and tomato 
  
• Now add the tamarind juice and water together 3 cups to the pan and bring it to boil.In that add salt and turmeric powder
  
• Once the water start to boil add the rice ,cooked dal and coconut masala to it bring it to boil and then transfer them to Rice cooker 
  
• Before closing the lid of the cooker add Coriander leaves and 1 tsp of ghee over the rice and then cover and cook
• Serve them hot with cucumber raita and appalam

Tirunelveli burfi,Besan Burfi

Ingredients:

1. Gram flour 1 cup(Besan flour)
2. Sugar 1 cup
3. Ghee 1 cup

Method:

Prepared a plate coated with ghee and keep it ready

Heat a heavy pan with little ghee and fry the besan flour for few minutes

Sieve the flour with the filter

 Heat ghee and make sugar syrup with one string consistency

Add the flour to the sugar syrup slowly and stir them continuously to avoid lumps

 Add the hot ghee over the flour little by little slowly and stir them continuously 

After adding all the ghee we can see mixture start to change colour and comes out from the  sides

Now pour the Burfi mixture  immediately in a prepared ghee coated pan and cool it

Cut into pieces while it is little hot

Remove them after it is cooled down well

Sakkarai pongal,Sweet pongal

Ingredients:

1. Rice 2 cups
2. Palm sugar 3 cups
3. Ghee  3 tbsp
4.  Cashew nuts  few
5.  Cardamon pods 5 nos peeled and seeds crushed

Method:

1.    Wash and Soak the rice for a while
2.    Cook the Rice in the pressure cooker  until soft and then mash them when it is hot
3.  For making pagu(sugar syrup) Heat a pan with little water add the broken palm sugar boil them until we get 1 string consistency
4. Filter the pagu using a filter and then mix them with cooked rice
5. Now fry the crushed cardamon seeds and Cashews in Ghee(Clarified butter) pour them over the pongal and mix them well

Appam

Ingredients:

1.    Par boiled rice 2 cups
2.   Raw rice 2 cups
3.   Urud dal 1 tbsp
4. Fenugreek seeds 1 tsp
5.  Salt as required
6.  Coconut milk for serving + 1 cup for mixing in the batter
7. Soda salt 1/2 tsp

Method:

1. Soak Rice, dal and fenugreek seeds together overnight or minimum 6 hours
2. Grind them into smooth batter and then add salt and keep them in warm place to ferment  it takes 6 hours minimum
3. Before making appam in appam kadai. Mix the batter with coconut milk and soda salt .
4. I prefer to mix them all in a separate bowl so that we can store and use the batter latter after making enough appam

1. Heat the kadai add some batter tilt them in such a way batter spreads all over the kadai .
2. Cover it with lid and cook until the middle of the appam becomes soft and cooked
3. Serve it with coconut milk and Coconut Chutney or with any curry