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