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Recipe: AVIAL ()

This is yet another traditional recipe from Tamil Nadu and I have seen my grandmother and mother
making this 2-3 times in a year. This is a rich dish and as it used to be made only on rare occasions, I
had always thought that it is difficult to make.

My sister Lakshmi de-mystified my beliefs and showed me how simple preparing Avial is. This is
basically a mix of many vegetables (usually those grown in Tamil Nadu), coconut paste and beaten
curd.

INGREDIENTS:

Note: Vegetables - try to cut them all in even sizes 1 pieces. This ensures that the Avial is a treat to
the eyes too.

Peel and cut the following:

1. Pumpkin () ( ) 250 gm
2. Yellow Pumpkin () ( ) 250 gm
3. Carrot () () 1
4. Elephant foot Yam () () 200 gm
5. Green Bananas () ( ) 2 small
6. Yam () () 6 medium
7. Potato () () 2 medium

Also add these:

1. Small Brinjal ( ) ( ) 2
2. Indian Bean Seeds ( ) () 200 gm

FOR THE GRAVY:

1. Green Chillies ( ) ( ) 6-8 (depending on how spicy you like your food)
2. Grated coconut ( ) () 1 large cup
3. Rice () () 2 tsp

Avial with Tamarind Rice & Coconut Rice
OTHER INGREDIENTS:

1. Curd () (dahi) 1 large cup
2. Coconut oil ( ) ( ) 4 tbsp
3. Curry Leaves () () a handful
4. Salt to taste ( ) ( )

METHOD:

1. Soak the rice in water for about half an hour.
2. Take a large thick bottomed vessel or saucepan and keep it on the gas.
3. Wash all the vegetables and add them to the pan. Sprinkle salt on it, add 2-3 glasses of water and
cook it on a slow fire.
4. This might take a while. Stir from time to time making sure that the vegetables dont get smashed. I
am not too keen on pressure cooking the vegetables as they all get smashed beyond recognition.
5. Grind the three ingredients (green chillies, coconut and soaked rice) for the gravy after adding some
water. This should be a smooth paste. Add this to the cooked vegetables and allow it to boil for 3-4
minutes.
6. Beat the curd in the mixer and add this also to the vegetables and cook for two more minutes.
7. Add coconut oil and curry leaves to the Avial and mix well before switching off the gas.

This super-duper mixed vegetable from Tamil Nadu called Avial tastes absolutely delicious along
with Tamarind Rice and Coconut Rice. It tastes fabulous with Ven Pongal too. Avial can also be used
as a side dish with rotis or puris.

Avial Recipe Tamil Style Preparation in Tamil Nadu

Avial Tamil Style
Avial recipe Tamil style Preparation is one of the side dish prepared in Tamil
nadu. You can easily make avial Tamil style nutritive recipe with the available
vegetables. Aviyal recipe Tamil nadu preparation is usually served with a side
in rice and dal during lunch time but this the best combination even for dosa and
chapati.

Tamil Style Avial Recipe Ingredients
Potato - 1 cup
Beans 1 cup
Cauliflower 1 cup
Carrot - 1 cup
Onion 1 cup
Pumpkin - 1 cup
Coconut - 1/2 cup
Green chillies - 2
Curd - 1/2 cup
Cumin seed powder - 1 table spoon
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves and Coriander - a little
Coconut oil and salt - little

Aviyal recipe Tamil Style Preparation
Wash the vegetables and take each vegetable one cup (chopped),
Add little water, boil the vegetables. Keep it aside,
Then grind the coconut, cumin seeds, and chillies nicely.
Take a pan add little oil and saut the mustard, urad dal curry leaves and
onion.
Then add the semi cooked vegetables, add salt and let to boil for five
minutes.
Now add the curd and remove it after a couple of minutes. You can prepare
avial tamil recipe quickly with in thirty minutes of time.
The very delicious and vitamin rich nutritive Tamil style avail recipe is ready
to taste.

Aviyal' is a dish that originated in the kerala cuisine. As the name indicates, aviyal is a 'mixture' of
vegetables cooked with coconut. Aviyal has its own variations in different parts of kerala and tamil nadu. It
is usually had with rice and is one of the main sidedishes for any traditional special occasions.

Ingredients
Vegetables of your choice - about 2.5 cups (cut into 2" pieces)
{You may make Aviyal with whatever vegetables you have on hand . The vegetables I have used are
Ashgourd - 1/4 cup, Brinjal - 1/4 cup, Raw banana - 1/4 cup, Green beans - 1/4 cup, Carrot - 1/4 cup,
Drumstick -1, Cucumber - 1/4 cup . You may also use Yellow Pumpkin, Yam, Banana Peppers, Ivygourd,
Raw Mango etc.}
Curry leaves - 2 spring
Coconut oil - 1 tblsp
Turmeric powder - 1/4 tsp
Salt - to taste

To grind
Coconut - 1/2 cup (grated)
Green chilly - 4
Small Onion - 1
Tamarind - blueberry size/ Sour Curd - 1/4 cup
Cumin seeds - 1/2 tsp

Method
1. Cover and cook all the vegetables for 5 minutes with turmeric, salt and 1/2 cup water in a
kadai.
2. In the meantime grind coconut, green chilly, small onion, cumin seeds and tamarind/curd.
3. When the veggies are half cooked add the ground mixture to it and mix everything well.
4. Continue to cook on low flame till the veggies become tender. Mix everything occasionally to avoid the
veggies from sticking to the bottom of the kadai.
5. The vegetables should be tender but still hold its shape. At this stage turn off the stove.
6. Drizzle some fresh coconut oil and some curry leaves on top and keep covered till you are ready to
serve.
- Alternatively, you can make a tempering of mustard seeds and curry leaves in some coconut oil and
add to the aviyal.

Variations
- Instead of tamarind or curd, the juice of a lemon can be added at the end for the tang. This gives a kind
of lemony flavour to the dish.
- If you add raw mango along with the vegetables, it will provide the sourness needed. In that case, no
need of adding tamarind or curd.
- If you want the aviyal white in colour, do not add the turmeric powder.

Serving Suggestions
- In Kerala, aviyal is served with white rice. It is an important part of the Sadhya.
- In Tamil nadu, aviyal is also served as a side for Adai (Adai Aviyal).
- It can also be had with chappattis.
Avial - This is a wholesome concoction of fresh vegetables put together in thick gravy. Goes well with rice and
accompanied by rasam or sambhar.

3 cups chopped carrots, beans, brinjals, white pumpkin, potatoes
1 cup grated coconut
8 green chillies
2 red chillies
1 tsp jeera
cup curd
few curry leaves
1 tsp coconut oil

Cook all the vegetables evenly in little water with turmeric and salt added to it. Grind coconut, jeera, red chillies and
green chillies to a fine paste in yoghurt. Add to the cooked vegetables and let it blend. Season with curry leaves and
coconut oil.

Avial Recipe

Ingredients
1 Coconut, finely-grated
1 tsp Channa Dal, roasted
1 tsp Urad Dal, roasted
1/4 tsp Asafoetida (heeng)
2 Green Chilies
1/4 tsp Turmeric Powder
Assortment of Chopped Vegetables, excluding salad and leafy vegetables
Method
Blanch the diced vegetables and set it aside for later use
Grind channa dal, urad dal, asafoetida and green chilies to a paste
Heat ghee in a separate shallow pan and add the grounded paste
Fry it lightly till it emits fragrance
Add the grated coconut and saute it over a low flame
Add the blanched vegetables and cook till done
Add salt to taste.
Serve hot
ngredients for Avial - Real
Kerala Curry Recipe
Cucumber(Vellarikka) 250 gm
Snake gourd(Padavalanga) 250 gm
Long runner beans(Achinga/Payar) 50 gm
Drumsticks(Muringakkai) 3 nos
Elephant yam(Chena) 250 gm
Carrots 2 nos
Raw banana(Paccha Ethakkai) 100 gm
(cut into 1 pieces and put them in water to
remove the serum)
Turmeric powder tsp
Chilly powder - 1 tsp
Salt As reqd
Curry leaves A few
Sour curd cup
Or
Raw mango 100 gm
Coconut 1 no
Green chillies 50 gm
Cumin seeds 10 gm
Small onions(Kunjulli) 6 nos
Coconut oil 4 tbsp

Preparation Method of Avial - Real Kerala Curry
Recipe
1)Cut all the vegetables in the same length, about 1 1 1/2 pieces.

2)Place them along with turmeric powder, chilly powder, salt and sufficient water in a
vessel and keep it on fire.

:- Do not add too much water as it might overcook the vegs and also might take too much
time to become dry.

3)Cover and allow it to cook.

4)Grind together grated coconut, cumin seeds, small onions, green chillies and curry
leaves into a coarse form.

5)When the vegs are cooked, add the raw mango pieces and cook with the vessel open.

6)When the mango pieces too are cooked and the water starts to evaporate, add the
coconut mixture and mix well.

:- If you are using curd, add it along with the coconut mixture.

7)Allow all the water to get evaporated.

8)When done, add the coconut oil and curry leaves and mix well.

9)Remove from flame and cover the vessel with a lid.

KANCHEEPURAM IDLI

INGREDIENTS:

Idli Batter 1 kg
Ghee 1 tsp

For saut

Black Pepper 1 tsp (ground coarsely)
Jeera 1 tsp
Ginger 1 inch piece (grated0
Curry Leaves 8-10 (chopped)
Hing I large pinch
Turmeric Powder 1 large pinch

METHOD:

Heat the ghee in a saucepan and add all the saut ingredients at one go and stir a couple of times
before adding them to the Idli batter.

Steam the Kancheepuram Idlis in Idli Moulds and serve them hot with Coconut Chutney or Onion
Chutney. They taste simply delicious.

IST )
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Karunai kizhangu thayir masiyal
Siddha medicine says that of all vegetables growing below the soil , sweet potato ( sarkarai valli
kizhangu ) and yams ( karunai kizhangu ) are the best.
Yam is supposed to be very good for people with piles. Some people get an itchy sensation in their
throat and tongue after eating yam. This can be avoided by using days old yams instead of fresh ones
or by using a sour ingredient in the recipe such as curd or tamarind extract. Now the recipe
for Karunai kizhangu thayir masiyal.

Karunai kizhangu thayir masiyal
Ingredients:
3 medium no yams
10 no small onions finely chopped
1 green chilly finely chopped
1/2 inch Ginger finely chopped
A handful of fresh field beans (mochai payiru)
1 cup curd
1/4 tsp turmeric powder
1/2 tsp mustard
1/2 tsp urad dhal
Few sprigs curry leaves
1 tbsp oil
Salt as required
Method:
1. Pressure cook the yams and field beans for 3 whistles.
2. Mash the yams and add turmeric and salt to it. Add curd to the mashed yams and mix well.
3. Heat oil in a pan. Add mustard, urad dhal and curry leaves. Add the chopped onions and green
chilly and saut.
4. Now add the mashed yam mix to the pan and allow it to simmer for 2-3 minutes. Yam masiyal
is ready. This can be had with white rice as such or can be served with rasam rice.
Puli Illa Kuzhambu Poruthanni

Chetti households make a lot of pathiya samaiyal.There are varieties of curries made without
tamarind or dhal, which are ideal for convalescing people.When you are just out of some illness your
appetite is lost and you donot have the urge to eat well. This type of pathiya samaiyal rejuvenates
your taste buds and brings back the appetite.Poruthanni is a type of puli illa kuzhambu which does
not have tamarind and contains lot of jeera,pepper and garlic.It is supposed to be very good for
women after their delivery time.You can use drumstick,broadbeans and any other fresh beans in this
kuzhambu.We donot make any poriyal/vegetable sidedish when we make this kuzhambu.Since the
kuzhambu lacks tamarind the ideal sidedish is some thuvaiyal with tamarind such as varuthu araitha
thengai thuvaiyal, pachai kothumalli thuvaiyal, inji thuvaiyal etc.

Puli Illa Kuzhambu Poruthanni
Ingredients:
1 cup cut broadbeans
1 drumstick cut into pieces
1 cup mochai payiru/broken beans
20-25 garlic flakes
salt as required
To grind:
5-6 red chillies (dry roasted)
3-4 sprigs curry leaves
2 tsp jeera
10-12 black peppercorns
2 tsp mustard
10-12 garlic flakes
2 tsp oil
For tempering:
2 tsp oil
1 tsp jeera
1 tsp mustard
Method:
1. Boil broad beans, drumstick and broken beans in water with salt.
2. Grind all the ingredients for grinding into a smooth paste.(Only the redchilies should be
dryroasted.Other ingredients should be used raw only.)
3. Mix the ground paste in 2 cups of water.Add the boiled vegetables.Add turmeric powder and
salt as required.
4. Heat 2 tsp oil in a pan.Saute the garlic flakes well and add to the kuzhambu.
5. Allow the kuzhambu to boil till the raw smell disappears.Allow to simmer for 5 more minutes.
6. Do the tempering with jeera and mustard.Serve hot with white rice and thuvaiyal.
Mixed Vegetable Pirattal

This is a chetti veetu recipe I learnt from my MIL.She says that it is usually made on weekends, when
you have small quantities of many vegetables remaining (kind of similar to aviyal).You can say that it
is a spicy version of aviyal.This goes very well with rasam.You can also serve it as curry along with
white rice,idly or dosa.

Mixed Vegetable Pirattal:
Ingredients:
3-4 cups mixed vegetables cut into cubes
(carrot,beans,pumpkin,beans,plantain,potato,cluster beans,brinjal,drumstick)
1 cup fresh butter beans ( you can use other type of beans also)
A small lemon sized ball tamarind
For powder:
1 tbsp urad dhal
For grinding:
3-4 red chillies
1+1 tsp mustard
1 tsp fenugreek seeds
1 tsp cumin seeds
1/2 tsp pepper
For tempering:
1/2 tsp mustard
1/2 tsp cumin seeds
2-3 sprigs curry leaves
1 tsp oil
Method:
1. Boil the chopped vegetables with turmeric and required salt. Do not overcook.The vegetables
must be firm.Alternatively you can pressure cook them for 2 whistles.Incase you are using
ladies finger in the recipe, saut it in oil and keep aside.
2. Extract 1 cup of juice from the tamarind.
3. Dry roast the urad dhal and grind it into powder.
4. Dry roast fenugreek,cumin,1 tsp mustard together.Next roast the red chillies with little bit of
oil. Grind the redchillies,roasted spices along with 1 tsp mustard and 1/2 tsp pepper to a
smooth paste.
5. In a pan add all the boiled vegetables,sauteed ladies finger ,tamarind extract and the ground
paste. Add 1/2 a cup of water and required salt and allow it to boil.Reduce the flame and let it
simmer for 5-10 minutes.
6. Finally add the urad dhal powder and mix well.The consistency should be like that of a thick
gravy.
7. Do the tempering with mustard,urad dhal and curry leaves.
8. Serve hot with white rice and rasam.
Moong Sprouts Stir-fry

Sprouts are considered to be superfood and they contain largest amount of nutrients compared to any
other food.They are packed with nutrients like iron,vitamin C,proteins and enzymes.The sprouting
process increases the enzyme concentration, so they are easy to digest.Sprouts are considered to be
living foods,they continue to grow slowly even after you keep them in the fridge and their vitamin
content increases.They are inexpensive and easy to make at home.
When I harvest sprouts once,I store them in the fridge for upto a week.You can use them in a variety
of recipes.Just throw a handful in your salad, soup,curry or rice.They never bore you.
Moong Sprouts Stir-fry
Ingredients:
1 cup moong sprouts/green gram sprouts
1 medium size onion finely chopped
1 medium size tomatoe finely chopped
1 green chilly finely chopped
1 red chilly broken into pieces
1 tsp mustard
1 tsp oil
Method:
1. Heat 1 tsp of oil in a pan.Add 1 tsp of mustard.
2. After it splutters add green and red chillies.
3. Then add onion and saute for a minute.Now add tomatoes and saute.
4. Add the sprouts and required salt and let them cook in the tomato juice for 2-3
minutes.Moong sprouts stir-fry is ready.
You can eat this as a salad or have it as a side-dish.You can also use this as a filling to make
sandwiches and wraps.My favourite way to have this dish is wrapping it in chappathies to make rolls.

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Oats upma

Ingredients:

Oats - 1 cup
Onion - vengayam - 1 no.
Tomato - Thakkali - 1 no.
Green chillies - Pachai milagai - 2 nos.
Mustard seeds - Kadugu - 1 tea spoon
Black gram dal - Udaitha ulutham paruppu - 1 tea spoon
Bengal gram dal - Kadalai paruppu - 1 tea spoon
Ginger garlic - Inji poondu - little quantity
Curry leaves - karuvepilai - Handful
Turmeric powder - Manjal thul - 1 tea spoon
Oil - Ennai - For tempering
Salt - Uppu for taste
Lemon - elumichai pazham - for taste

Method:

Heat 1 tea spoon of oil in a pan and fry oats for some 3 minutes. Keep it aside. Peel off skin and
chopp onions. Wash and slice tomatoes. Wash and peel off skin and keep ginger ready. Peel off
skin and keep garlic ready. Now heat oil in a pan, temper mustard seeds, black gram dal, bengal
gram dal, green chillies, ginger, garlic and curry leaves. Now add turmeric powder, salt. Stirr well.
Add 2 cups of water to it. Once it boils add fried oats to it. Keep stirring. Once it is cooked turn off
stove. Now squeeze lemon on top of it. Upma is ready to be served. It can be served for 2 people.
Requires hardly 15 minutes to cook.

Note: Any type of oats can be used. Oats is very good for health. Serve with any kind of chutny.

Optional: Red chillies can be added instead of green chillies. Coconut gratings, cashew nuts,
coriander leaves can be added. Ingredients can be added/removed.
Groundnut/Peanut chutny - Verkadalai chutny

Ingredients:

Groundnut/Peanut - Verkadalai - 1 cup
Red chillies - 3 nos.
Broken black gram dal - Udaitha ulutham paruppu - 1 table spoon
Tamarind - Puli - lemon size
Mustard - Kadugu - 1 tea spoon
Oil - Ennai - For tempering
Hing/Asafoetida - Perungayam - a pinch
Salt - Uppu - For taste

Method:

Fry ground nuts in a pan/kadai and remove skin. Keep it aside. Heat a table spoon of oil in a pan, fry
red chillies, ulutham paruppu, tamarind, add hing and add this content to ground nut, add little salt
and grind it to a paste. Temper mustard seeds and add to it. This can be served as side dish for Idly,
dosa, Pongal, Upma.

Note: Ground nuts should be of good quality, if it is not good even one peanut will spoil the whole
chutny.

Optional: Coconut gratings can be added. Ingredients can be added or removed.
Potato bajji - Urulai kizhangu bajji

Ingredients:

Bengal gram flour - Kadalai mavu - 1 cup
Rice flour - Arisi mavu - 1 table spoon
Chilly powder - Milagai thul - 1 table spoon
Ginger garlic paste - Inji Poondu vizhuthu - 1 table spoon
Potato - Urulai kizhangu - 1 no.
Hing - Perungayam - a pinch
Oil - Ennai - For frying

Method:

Mix kadalai mavu, arisi mavu, chilly powder, ginger garlic paste, hing, salt and add water and make it
like idly batter. Wash potatoes and peel off the skin and cut into round pieces. Now dip potato into
the batter. Heat oil in a pan/kadai when it is hot add potatoes one by one. When it is deep fried it is
ready to be served. Serve with any kind of chutny.

Note: Kadalai mavu can be ground in mill or we get readymade in shops. Arisi mave also we can
prepare or get readymade. Batter should not be too thick or too thin. Always cook in medium flame
since if it is in high it will burn out and taste will not be good. It should be cooked well and should be
crispy too.

Optional: Instead of potatoes, onion, pachai milagai, vazhaikai, peerkangai or any vegetables can
be added.
Ragi Ball - Kali

Ingredients:

Ragi flour - 1 cup
Rice - 3/4 cup
Salt - For taste

Method:

Mix ragi flour with water, consistency should be like dosa batter. Prepare this and keep for
fermentation overnight. Next day morning heat this batter and stir continuously until the flour is
cooked well and not sticky. Use wooden spoon and heavy bottom vessel for cooking. Now add
alreay cooked rice or broken rice to this. If we use broken rice add enough water for cooking rice.
Both ragi and rice must be cooked well and when it is hot make it to ball shape. Any spicy and hot
side dish like vatha kulambu can be served for this.

Note: Broken rice is nothing but noi arisi. We will get this in shops. Or if left over cooked rice is there
we can use that as well.

Optional: Side dish can be spicy kulambu, onion, chillies, keerai poriyal.

Poori

Ingredients:

Wheat flour/All Purpose flour - Gothumai/Maida mavu - 2 cups
Oil - Ennai - Small qty.

Method:

Mix flour with water. Water proportion is 45 % of flour. Add little salt and oil to the flour before mixing
with water. Mix the dough well and cover with a wet cloth and keep it aside for some 30 minutes
before making poori. Now make small balls and flaten the dough to make puris. Heat oil in
pan/kadai, place one by one. Press kindly in the middle of puri so that it will bubble out. Hot puris are
ready to be served. serve with Potato curry. This can be served for 4 people. Requires hardly
around 30 minutes to cook.

Note: Always prepare the dough in advance. Dont flatten the dough too much then it will not bubble
out. Press in the middle of puri in oil so that it will come up very well.

Optional: Any side dish like Kuruma, Thakkali thokku, Channa can be served for puri.
Rice dhal cake - Adai

Ingredients:

Raw rice - Pacharisi - 1 cup
Toor dal - Thuvaram paruppu - 1/2 cup
Bengal gram dal - Kadalai paruppu - 1/2 cup
Moong dal - Pachai paruppu - 1/4 cup
Red chilly - Kaintha milagai - 4 nos.
Cumin seeds - Jeeragam - 1 tea spoon
Salt - Uppu - To taste
Oil - Ennai - Small Quantity

Method:

Wash and soak rice, dhal, red chillies and cumin seeds for 4 - 5 hours. Then grind into coarse paste.
Add salt. Heat tava and pour one batter full of flour. Add oil. Heat both the sides. Serve hot with any
chutney. This can be served for 4 people. It required hardly 20 minutes to prepare apart from
soaking hours.

Note: For adai the flour must be coarse and must not be grinded into soft dough.

Optional: The proportion of rice and dals can be changed. Only rice and toor dal can be also be
used.
Methi Roti - Vendaya Keerai Chappathi

Ingredients:

Wheat flour - Gothumai mavu - 2 cups
Methi leaves - Vendaya keerai - 1 bunch
Salt - Uppu - a pinch
Oil - Ennai - Small quantity

Method:

Mix wheat flour with salt, 1 table spoon of oil and water. Usually water required is 45 % of flour
quantity we take. Wash methi leaves and chopp it. Mix immediately with the dough. Place tava on
stove when it is hot place the chappathis made, add little oil, heat both sides. Hot Methi Roti is ready
to be served. Serve hot with curd and pickle. It can be served for 2 persons. Requires around 20
minutes to cook.

Note: Methi leaves should be mixed with the dough immediately when it is washed and chopped.
Roti can be heated directly on stove without tava. But care must be taken so that it is not burned.

Optional: Roti can be served with any side dish as per your choice.
Brinjal Gothsu - Kathirikai gothsu

Ingredients:

Brinjal - Kathirikkai - 1/4 kg
Moong dal - Pachai/Pasi paruppu - 1 cup
Onion - Vengayam - 1 no.
Tomato - Thakkali - 2 nos.
Ginger - Inji - small piece
Garlic - Poondu - 3 nos.
Red chilly Powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Hing - Perungayam - a pinch
Salt - Uppu - To Taste
Split black gram dal - Udaitha ulutham paruppu - 1 tea spoon
Curry leaves - Karuvepilai - handful
Coriander leaves - Kothamali - small quantity

Method:

Wash and cut brinjal into small pieces and soak in water. Else it will turn into black colour. Wash and
pressure cook dhal after adding brinjal, onion, tomatoes, chilly powder, coriander powder, turmeric
powder, salt, hing, tamarind, ginger-garlic and cook it for some 15 to 20 minutes. Then heat oil in a
pan/kadai, splutter mustard seeds, cumin seeds, split black gram dal, curry leaves and add to the
boiled dhal. Finally add chopped coriander leaves. Kathirikai gothsu is ready. This takes some 30
minutes to cook. It can be served for 4 people.

Note:

While cutting brinjal one must take care whether it is fresh, if it has any sort of damages just remove
that portion. Soak immediately in water adding a pinch of salt or curd so that the colour won't turn
black.

Optional:

Coconut gratings can be added. Green chillies can be added.
Vermicelli upma - Semiya upma

Ingredients:

Vermicelli - Semiya - 2 cups
Onion - Vengayam - 1 no. (Medium size)
Bengal gram - Kadalai paruppu - 1 table spoon
Split urad dhal - Udaitha ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - handfull
Oil - Ennai - 3 table spoons
Salt - Uppu to taste

Method:

Dry roast the vermicelli in a pan after adding a tea spoon of oil. Keep it aside. Peel off the skin from
onion and cut into lengthwise. Wash and cut green chillies. Keep other ingredients ready. Heat oil in
a pan/kadai, splutter mustard seeds, add bengal gram and urad dhal and fry for some time. Then
add green chillies, onion, curry leaves, little salt and then add 3 1/2 half cups of water. One cup of
semiya requires 1 3/4 cups of water. Then once the water is boiling add roasted semiya and let the
mixture boil for some 10 minutes. Finally add coriander leaves. Once the mixture is cooked it can be
served with any kind of chutney. This can be served for 2 people. It takes hardly 20 minutes to
cook.

Note:

Always dry roast the semiya before cooking.

Optional:

Red chillies can be added instead of green chillies. Vegetables, tomatoes, green peas, turmeric,
garlic can be added if we are preparing kitchadi. Rava/semolina can also be added to this.
Tomato rasam - Thakkali rasam

Ingredients:

Tomatoes - Thakkali - 2 nos.
Garlic - Poondu - 1 no.
Curry leaves - Karuvepilai - small quantity
Coriander leaves/Cilantro - Kothamali - small quantity
Turmeric powder - Manjal podi - 1 tea spoon
Rasam powder - Rasam podi - 1 table spoon
Salt - Uppu - for taste
Oil/Ghee - for tempering

Method:

Make tomato puree. Wash and put tomatoes in hot water and remove skin from it. Smash it in
mixer/blender and extract puree. Make tamarind paste and extract puree. Keep other ingredients
ready. Heat oil/ghee in a kadai/pan, splutter mustard seeds, cumin seeds, red chilly, curry leaves,
now add minced garlic, hing, tomato puree, tamarind extract, salt and let it boil for some 5 minutes.
Now add rasam powder, turmeric powder and mix it well. Allow it to boil for 10 minutes and finally
garnish with finely chopped coriander leaves. Serve hot with any rice items. All kind of vada can be
soaked in rasam and rasa vada is ready. This can be served for 4 persons. This requires 20
minutes to prepare.

Note: Remove dust particles from tamarind. Tomato seeds can also be removed as it is not good for
men. Rasam powder I have mentioned how to prepare in Podi varieties. If you have excess water
after cooking dal or vegetables you can make use of it to make rasam. It will taste good and also
healthy.

Optional: If we want only tomato taste, tamarind need not be added as it will increase the sour
content. Fenugreek seeds or fenugreek powder can be added for taste.
Broad bean curry - Avarakkai poriyal

Ingredients:

Broad beans - Avarakkai - 1/4 kg
Red chilly powder - Kaintha milagai thul - 1 table spoon
Sambar powder - Sambar podi - 1 table spoon
Tomatoes - Thakkali - 1 no.
Salt - Uppu - for taste
Oil - Ennai - for frying
Black gram dal - Ulutham paruppu - 1 tea spoon

Method:

Wash, cut and boil vegetable in pressure cooker. Cut onions, tomatoes and keep other ingredients
ready. Heat oil in a pan/kadai, splutter mustard seed, cumin seeds, black gram dal, curry leaves, add
hing, onions, tomatoes, red chilly powder, coriander powder, turmeric powder, sambar powder,
minced garlic and little salt. Sprinkle water and keep frying till the curry is cooked well. Serve hot with
any rice items. This can be served for 4 persons. This required hardly20 minutes to prepare.

Note: We can cut vegetables into any shapes as desired. It can be small or big.

Optional: Onion, tomato and garlic can be added/removed.

Carrot sambar

Ingredients:

Red gram dal - Thuvaram paruppu - 1 cup
Carrot - 200 gms
Tamarind - Puli - lemo size
Green chilly - Pachai milagai - 1 no.
Red chilly powder - Kaintha milagai thul - 1 table spoon
Sambar powder - Sambar podi - 1 table spoon
Fenugreek powder - Vendaya podi - 1 tea spoon
Turmeric powder - Manjal Podi - 1 tea spoon
Coriander leaves - Kothamali - for garnishing

For tempering:
Oil - Ennai - for frying
Fenugreek seeds - Vendayam - 1/2 tea spoon
Red chilly - Kaintha milagai - 1 no.

Method:

Wash, cook and mash dal. Wash, peel off the skin from carrot and cut into small pieces (Shape as
desired). Extract tamarind paste after removing dust particles. Keep other ingredients ready. Heat oil
in a pan/kadai, splutter mustard seeds, cumin seeds, fenugreek seeds, red chilly, black gram dal,
curry leaves, now add hing, then onions with little salt followed by tomatoes, now add red chilly
powder, coriander powder, turmeric powder, sambar powder, hing, garlic, green chilly and then
carrot. Add required salt, tamarind extract. Allow this mixture to boil until carrots are cooked. We can
even cook carrot separately and add to the content. Now add mashed dhal, finally add fenugreek
powder and garnish with coriander leaves. Serve hot with idly, dosa, chappathi, rice. This can be
served for 4 persons. This requires 30 minutes to cook.

Note: Always add fenugreek powder in the end. Do not allow to boil after adding because it will give
bitter taste. Fenugreek is good for health. It will take off heat from the body. It will help to grow hair.

Optional: Ingredients can be added/removed. Grated/Shredded coconuts can be added.
Curd rice - Thayir satham

Ingredients:

Yoghurt/Curd - Thayir - 1 cup

For tempering:

Oil - Ennai - 1 table spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Black gram dal - Ulutham paruppu - 1 table spoon

Other items:
Ginger - Inji - small quantity
Coriander leaves - For garnishing

Method:

Wash and soak rice and pressure cook it adding 4 cups of water. Rice can be soaked for atleast 30
minutes to get softness. Keep other ingredients ready. Grind ginger and green chillies into paste.
Now heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, bengal gram dal, black gram dal,
hing, curry leaves and finally ginger-green chilly paste. Now add this content to curd and add little
salt. Add this mixture to the rice, add milk/water if required. Garnish with coriander/cilantro. Curd rice
is ready to be served. It can be served for 4 persons. Requires hardly 30 minutes to prepare.

Note: Always use fresh yoghurt/curd/buttermilk. If ginger and green chillies are grinded into paste we
won't have the problem of finding it spicy while eating. Also good for health.

Optional: Ingredients can be added/removed. Grated carrots, pomegranate, cucumber, cashew
nuts, Kara boondi can be added for garnishing.
Ivy Guard fry - Kovakkai varuval

Ingredients:

Ivy Guard/Gentleman's Toes/Tindla - Kovakkai - 1/2 kg
Tomatoes - Thakkali - 1 no.
Red chilly powder - Milagai thul - 1 table spoon
Turmeric powder - Manjal Podi - 1 tea spoon

For tempering:

Method:

Wash and cut kovakkai length wise, slit into two pieces. Heat oil in a pan/kadai, splutter mustard
seeds, black gram dal (Split), curry leaves, hing, then add onions, tomatoes, fry for some time. Then
add kovakkai, red chilly powder, coriander powder, turmeric powder, little salt and fry for some 10
minutes till the vegetable is cooked well. Serve hot with any rice items. This can be served for 4
persons. Requires hardly 20 minutes to cook.

Note: Vegetable oil is good for health. Split urad dal can be used for tempering. Salt is not good for
health, hence add only for taste.

Optional: Ingredients can be added or removed.
Bread Upma

Ingredients:

Bread Slices (Whole wheat/Plain bread)
Vegetables - Carrot, potato, green peas, cauliflower, green bell peppers/Capsicum - Mixture - 1 cup
Chilli powder - Milagai podi - 1 tea spoon
Garam masala powder - 1 tea spoon
Yoghurt/Curd/Butter milk - Thayir/Mor.
Peanuts - Verkadalai - small quantity
Shredded/grated coconut - Thuriviya thengai - small quantity

For tempering:
Oil/Butter - Ennai/Vennai - small quantity
Fennel seeds - Sombu - 1/2 tea spoon
Curry leaves - Karuvepilai - little quantity
Urad dhal - Ulutham paruppu - 1 tea spoon
Bengal gram dhal - Kadalai paruppu - 1 tea spoon
Ginger-Garlic paste - Inji Poondu paste

Other items:
Coriander leaves/cilantro - for garnishing
Sugar
Salt
Lemon juice

Method:

Heat oil/butter in a pan/kadai, splutter mustard seeds, cumin seeds, fennel seeds, urad dhal, bengal
gram dhal, curry leaves, hing, then add onions, tomatoes, ginger-garlic paste, red chilly powder,
turmeric powder, garam masala powder, peanuts, green chillies/red chillies, then add vegetables
boiled then bread slices, little salt, sugar. Fry for some time. Finally add curd, shredded/grated
coconut, coriander leaves and squeeze some lemon juice.
Bread upma is ready to be served. This can be served for 4 people. It takes hardly 30 minutes to
cook.

Note: Bread can be whole wheat or plain bread. Use either curd/lemon juice, don't use both.

Optional: Ingredients can be added/removed.
Mint/Mentha rice - Pudina rice

Ingredients:

Raw Rice - Pacharisi - 1 Cup
Mint leaves - Pudina - 1 Bunch or 1/2 Bunch (Optional)
Curry leaves - Kaaruvepilai - small quantity
Red chillies - Kaintha milagai - 3
Ginger Garlic paste - Inji Poondu paste - 1 table spoon
Cinnamon, Cloves - Pattai, Lavangam - small quantity
Butter/Ghee/Oil - Vennai/Nei/Ennai - For frying

Method:
1.Wash and soak rice in rice cooker adding a pinch of salt/drop of oil for some half an hour. Soaking
will make rice softer and adding salt or oil is for not getting smashed. Rice will remain separated and
this is most important for variety rice.
2. Wash pudina leaves, coriander leaves, curry leaves twice and grind them along with red chillies in
a mixer and make paste. Keep other ingredients ready.

3. Heat oil/ghee/butter in a pan/kadai, add cloves, cinnamon, onions, ginger-garlic paste, some salt
(not fully) and fry for some time. Then add pudina paste to it. Now add required salt and let it boil for
some time till nice aroma comes and raw smell disappears. Then add this mixture to the rice. Serve
hot with chips, appalam, vathal, pickle as desired. This can be served for 4 people. It requires half
and hour to prepare.

Note: Always use fresh pudina leaves.

Optional: We can also use basmati rice for variety rice. Tomatoes, coconut gratings, cashew nuts
can be added.
Colacasia smash - Sepankizhangu masiyal

Ingredients:

Colacasia - Sepankizhangu - 1/4 kg
Asafoetida - Perungayam - a pinch
Oil for frying
Salt to taste

Method:

Wash and boil colacasia in pressure cooker, remove the skin and smash it. Heat oil in a pan/kadai,
add asafoetida, splutter mustard seeds, add black gram dal, bengal gram dal, add ginger-green
chilly paste, then vegetable and little salt. Mix well. Cook for some 5 minutes.

Colacasia smash is delicious and ready to be served. It can be served for 3 persons. It requires
hardly 15 minutes to prepare.

Note: Always use fresh vegetables. If it has some green colour or if it is too hard don't buy.

Broad bean curry - Avarakkai kootu

Ingredients:

Broad beans - Avarakkai - 200 gms
Green gram dal - Pachai paruppu - 1/2 cup
Cumin seeds - Jeeragam - 1/2 tea spoon
Red chillies - Kaintha milagai - 2 nos.
Grated/Shredded coconut - Thuriviya thengai - 2 table spoons
Oil for frying
Salt to taste

Method:

Wash and cook the dal adding required water and a pinch of salt and keep it aside. Wash and cut
vegetable and boil it. Chopp onions and keep other ingredients ready. Heat oil in a pan/kadai, add a
pinch of asafoetida, splutter mustard seeds, cumin seeds, curry leaves, red chillies (broken into two
pieces), black gram dal, chopped onions, little salt and fry for some time. Then add boiled dal and
vegetable and mix well. Finally add grated coconut and garnish with finely chopped coriander
leaves.

Broad bean curry is delicious and ready to be served. It can be served along with any rice item. It
can be served for 3 persons. It requires hardly 20 minutes to prepare.

Note: Always use fresh vegetables. Dal may contain small stone or dust particles. Clean and then
use it.


Ginger Soup - Inji rasam

Ingredients:

Rasam powder - Rasam podi - 1 table spoon
Salt - Uppu - 1 table spoon
Oil for frying

Method:

Wash and squeeze tomatoes. Peel off the skin from ginger and smash coarsely. Keep other
ingredients ready. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, add tomatoe,
ginger, green chilly (slit into two pieces). Add little turmeric powder, rasam powder and salt. Mix well.
Add water if required. Finally add chopped coriander leaves.

Ginger rasam is delicious and ready to be served. It can be had like soup or along with white rice. It
can be served for 3 persons. It takes some 15 minutes to prepare.

Note: Since green chilly and ginger are added rasam powder can be reduced a little.

Colacasia Yoghurt gravy - Sepankizhangu morkuzhambu

Ingredients:

Colacasia - Sepankizhangu - 200 gms
Yoghurt/Curd - Thayir - 1 cup
Green chillies - Pachai milagai - 2 nos
Grated/Shredded coconut - Thuriviya thengai - 1 table spoon
Red gram - Thuvaram paruppu - 1 table spoon
Rice - Arisi - 1 table spoon
Turmeric powder - manjal thul - a pinch
Cumin seeds - Jeeragam - 1/2 tea spoon
Fenugreek seeds - Vendayam - 1/4 tea spoon
Salt to taste
Oil for frying

Method:

Prepare yoghurt gravy as I have mentioned in yoghurt gravy items, wash and boil the vegetable in
pressure cooker without closing the lid fully. Dont put whistle, as it become too much boiled and
smashed. Then remove the skin and cut into small pieces. Add this to the gravy.
Sepankizhangu morkuzhambu is delicious and ready to be served. It can be served with white rice.
Curd can be sour. It will suit this receipe.

Note: Always add a pinch of salt while cooking/boiling vegetables.

Optional: Red chilly can be added instead of green chilly

Beans Dal fry - Beans paruppu usili

Ingredients:

Beans - Beans - small quantity
Salt to taste
Oil for frying

Method:

For usili and seasoning please refer usili varieties. Wash and cut beans and boil it. Add to the usili.

Beans paruppu usili is delicious and ready to be served. It can be served with any of the rice items. It
takes hardly 20 minutes to cook. It can be served for 3 persons.

Note: Cut beans into 1/4 inch size.

Optional: Ingredients can be added/removed
Sago soup - Javarisi payasam

Ingredients:

Sago - J avarisi - 1 cup
Sugar - Sarkarai/Cheeni - 1 cup
Cardamom - Elakkai - 1 no.
Cashew nuts - Munthiri paruppu - handful
Raisins - Dratchai - half of cashew nuts
Ghee - Nei for frying
Saffron - Kunguma poo - 1 tea spoon
Milk - Pal - 1 cup
Water - Thaneer - 2 cups

Method:
1. Cook sago in a vessel till it becomes transparent. Some soak for 1 hour. It depends on the quality.
Once it is cooked in water, add sugar and keep stirring till it resolves.
2. Then add cardamom powder. In the mean while fry cashew nuts and raisins in ghee and add this to
payasam. Soak saffron in milk and add this to the payasam. Add milk and keep stirring.
Sago payasam is delicious and ready to be served. It requires some 20 minutes to cook. It can be
served for 4 persons. It can be served hot or cold. It is especially prepared during special occasions
like Navarathiri, Pongal, Deepavali, etc., It is also served in functions like engagement and wedding
and even for party.

Note: Sago must be transparent, it indicates it is cooked. It can be soaked in water for some time or
it must be allowed to cook till it is boiled. Milk and saffron must be added in the end.

Tomatillos (Raw) curry - Thakkali kai kootu

Ingredients:

Tomatillos (Raw tomatoe) - Thakkali kai - 3 nos.
Red gram - Thuvaram paruppu - 1 cup
Grated/shredded coconut - Thuriviya thengai - 2 table spoons
Salt to taste
Oil for frying

Method:
1. Wash and cook the dal and keep it aside. Cut tomatillos into small pieces.
2. Heat oil in a pan/kadai, fry bengal gram dal, asafoetida, red chillies and coconut gratings and grind
them to a paste.
3. Cut tomatilloes and heat oil in a pan/kadai, splutter mustard seeds, black gram dal, curry leaves, add
asafoetida and add tomatilloes and little salt. Fry for some 5 minutes. Now add cooked dal and the
paste and mix them well.
Tomatillos curry is delicious and ready to be served. It can be served with any rice item. It requires
some 20 minutes to cook. It can be served for 3 persons.

Note: Always use fresh vegetables.


Curry leaves kuzhambu - Karuvepilai kuzhambu

Ingredients:

Curry leaves - Karuvepilai - 1 bunch
Black pepper - Karuppu milagu - 1 table spoon
Fenugreek seeds - Vendayam - 1 tea spoon
Turmeric powder - Manjal thul - a pinch
Grated/Shredded coconut - Thuriviya thengai - 2 table spoons
Oil for frying
Salt to taste

Method:
1. Soak tamarind in hot water and make a paste out of it. Dust particles has to be removed using filter.
Keep other ingredients ready.
2. Heat oil in a pan/kadai, fry asafoetida, fenugreek seeds, red gram, bengal gram dal, curry leaves
and grind them to a powder once it is cooled. Grind coconut to a paste. Care must be taken not to fry
fenugreek for long since it will taste bitter.
3. Heat oil in a pan/kadai, splutter mustard seeds, add asafoetida, curry leaves, red chilly and add
tamarind paste and required water and salt. Mix them well, add turmeric powder and the grinded
powder. Finally add grinded coconut.
Hot curry leaves kuzhambu is delicious and ready to be served. It can be served with white rice. It
can be served for 3 persons. It requires some 20 minutes to cook.

Note: Remove dust particles from tamarind. Wash curry leaves before using.

Optional: Ingredients can be added/removed. Pearl onions and garlic can be added while frying.
Beetroot curry - Senkizhangu/Akkarakizhangu poriyal

Ingredients:

Beetroot - Senkizhangu/Akkarakizhangu - 1/2 kg
Red chilly powder - Kaintha milagai - 2 nos.
Salt to taste
Oil for frying

Method:
1. Wash and peel the vegetable using peeler. First wash and remove the skin then slit as shown
above. No need to boil separately.
2. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, black gram dal, curry leaves, red
chilly broken into 2 pieces and finally vegetable with little salt. Mix them well. Fry for some time.
Hot beetroot curry is delicious and ready to be served. It can be served along with any rice item. It
requires some 20 minutes to cook. It can be served for 3 persons.

Note: Since beetroot has its own water, no need to add too much water. Just sprinkle some water,
thats enough. Beetroot is very good for health especially for blood circulation.

Gherkins/Gentlemen's Toes/Tindal curry - Kovakkai varuval

Ingredients:

Gherkins/Gentleman's Toes/Tindla - Kovakkai - 1/2 kg
Red chilly powder - Kaintha milagai thul - 1/2 table spoon
Coriander powder - Dhania thul - 1 table spoon
Oil for deep frying
Salt to taste

Method:
1. Wash and cut the vegetables into round shape as shown in the picture.
2. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, then add vegetables, add red chilly
powder, coriander powder, turmeric powder, little salt and mix well. Fry till it turns brown.
Hot kovakkai curry is delicious and ready to be served. It can be served with any rice items. It
requires some 20 minutes to cook. It can be served for 3 persons.

Ash guord sambar - Poosanikkai sambar

Ingredients:

Red gram - Thuvaram paruppu - 1 cup
Ash guord - Poosanikkai - 1/4 kg
Pearl onion - sambar vengayam - 10 nos.
Onion - Vengayam - 1 no. (Small)
Tomato - Thakkali - 1 no. (Medium)
Red chilly - Kaintha milagai - 1 no.
Sambar powder - Sambar thul - 1 table spoon
Grated/Shredded coconut - Thuriviya thengai - 1 table spoon
Salt to taste
Oil for frying

Method:
1. Wash and keep dal in pressure cooker adding little asafoetida, required water, turmeric powder and
a drop of oil. Wash and boil ash guord and keep it separately.
2. Soak tamarind in hot water and make paste out of it. Remove dust particles. Chopp onions,
tomatoes, green chillies and keep other required ingredients ready.
3. Heat oil in a pan or kadai, splutter mustard seeds, black gram dal, add asafoetida, red chillies, green
chillies, onions, curry leaves and fry for some time. Then add tomatoes and add red chilly powder,
coriander powder and sambar powder, garlic and little salt and mix well. Sprinkle water if necessary.
4. Then add tamarind paste followed by vegetable. Let it boil for some time. In the meanwhile dal would
be ready, add the fried contents to dal or dal to fried contents and mix them well. Finally add
chopped coriander leaves and grated coconut. Coconut can be grinded along with some pearl
onions, garlic and curry leaves. It will add to flavour.
Hot sambar is ready and delicious to be served. It can be served with white rice, chappathi, idly,
dosa, pongal, vada, etc., It can be served for 4 persons. It requires hardly 30 minutes to cook.

Note: Always use fresh vegetables. Remove dust particles from tamarind using filter. Sambar
powder I have mentioned in Podi varieties.

Optional: Capsicum can be added to sambar. However care must be taken so that it doesn't make
the sambar too spicy. Ingredients can be added/removed.
Mango rice - Mangai satham

Ingredients:

Mango (Raw) - Pachai Mangai - 1no.
Red chillies - Kaintha milagai - 1 no.
Coriander leaves - Kothamali
Peanuts - Verkadalai - small quantity
Cashew nuts - Munthiri paruppu - small quantity
Grated/shredded coconut - Thuriviya thengai - 1 table spoon
Oil for frying
Salt to taste

Method:
1. Wash and peel mango and slice it using chopper/slicer. Slit green chillies and keep other ingredients
ready.
2. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, cumin seeds, red chilly, green
chillies, curry leaves, black gram dal, bengal gram dal, fry for some time, then add peanuts and
cashew nuts and fry for some time.
3. Finally add mango slices with little turmeric powder and salt and mix for some time. Add grated
coconut. Meanwhile keep rice in pressure cooker or rice cooker or microwave, add only 2 cups of
water for 1 cup of rice and add a drop of oil and a pinch of salt so that it wont stick to each other.
Once it is cooked spread over and allow it to cool. Then add the fried contents, add salt and mix
well.
Mango rice is delicious and ready to be served. It can be served for 3 persons. It requires hardly 20
minutes to cook. Serve with potato chips, or any curry of your choice.

Note: Masala items like mustard seeds, cumin seeds, bengal gram dal, black gram dal, red chilly,
green chillies can be fried and grinded and added to this.

Optional: Grated coconut can be removed. Ingredients can be added/removed
Lemon soup - Elumichai rasam

Ingredients:

Lemon (Ripe) - Elumicham Pazham - 1 no.
Tomatoes - Thakkali - 2 nos. (Small)
Turmeric powder - Manjal thul - a pinch
Rasam powder - Rasa podi - 1 table spoon
Oil for frying
Salt to taste

Method:
1. Wash and squeeze the lemon and extract juice. Chopp tomatoes and squeeze with hand. Keep
other ingredients ready.
2. Heat oil in a pan/kadai, add asafoetida, red chillies, mustard seeds, curry leaves, garlic, squeezed
tomatoes, turmeric powder and little salt and mix it well. Let boil for some time. Now add rasam
powder and mix, then add chopped coriander leaves and finally add lemon juice and serve hot.
Hot rasam is ready. It can be had as a soup or served along with white rice. It can be served for 3
persons. It takes hardly 10 minutes to cook.
Note: After adding lemon juice it should not be boiled too long. Keep it for some 2 minutes and
immediately serve hot. We are adding lemon instead of tamarind. Rasam powder I have else where
mentioned in podi varieties.

Cluster Beans curry - Kothavarangai usili

Ingredients:

Cluster Beans - Kothavarangai - 1/4 kg
Red gram dal - Thuvaram paruppu - 1 spoon
Onion - Vengayam - 1 no. (Small)
Red chilly powder - Milagai thul - 1/4 tea spoon
Turmeric powder - Manjal thul - 1/4 tea spoon
Oil for frying
Salt to taste

Method:
1. Wash and soak bengal gram dal and red gram dal in water for some 2 hours. Grind it to a paste
adding very little water along with cumin seeds and red chillies. Red chillies - 2 nos. and cumin
seeds should be soaked along with dal.
2. Next we have to clean and cut the vegetable into 1/2 inch size. Pressure cook or microwave adding
little salt.
3. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, cumin seeds, red chillies, curry
leaves, black gram dal and fry for some time. Then add chopped onions add very little salt and fry for
some time.
4. Mean while the grinded dal should be kept in idly cooker or in an ordinary cooker keeping piramanai
or a stand and keeping a plate over which the grinded dal should be spread over. Once it is boiled
split it over hand and add to the kadai. Add the boiled vegetables and fry for some time.
Kothavarangai paruppu usili is delicious and ready to be served. It can be served for 3 persons. It
requires hardly 20 minutes to cook. It can be served for lunch. It is a special item prepared during
special occasions like wedding, party etc.,

Note: If we use only red gram dal it will become too watery, thickess will not come. Hence only 1
spoon can be added along with red gram dal.

Ash guord/White pumpkin yoghurt gravy - Poosanikkai morkuzhambu

Ingredients:

Ash guord/White pumpkin - Vellai poosanikkai - small quantity
Curd/Yoghurt - Thayir - 1 cup
Red gram dal - Thuvaram paruppu - 1 table spoon
Rice - Arisi - 1 table spoon
Grated/shredded coconut - Thuriviya thengai - small quantity
Turmeric powder - Manjal podi - a pinch
Green chilly - Pachai milagai - 2 nos.
Oil for frying
Salt to taste

Method:
1. Wash and soak red gram dal, bengal gram dal and rice in water for 1 hour. Grind it to paste. Grind
coconut, cumin seeds and green chillies to a paste.
2. Make ginger paste, wash and cut white pumpkin into small cubes. Keep other ingredients ready.
Make yoghurt.
3. Heat oil in a pan/kadai, add asafoetida, cumin seeds, ginger, black gram dal, curry leaves and then
add the dal paste and add little turmeric powder and salt.
4. Now add grinded coconut paste. Keep stirring. Finally add yoghurt. After adding yoghurt it should not
be allowed to boil for more than 5 minutes. Finally add chopped coriander leaves.
Delicious morkuzhambu is ready to be served. It can be served for 3 persons. It requires hardly 20
minutes to cook. It can be served along with white rice.

Note: Always use fresh vegetables and curd can be little sour. It will taste good for this receipe.

Optional: Red chilly can be added instead of green chilly. We can mix yoghurt with asafoetida and
turmeric powder. Ingredients can be added/removed.
Ladies finger/Okra/Bindi kuzhambu - Vendakkai kuzhambu

Ingredients:

Ladies finger/Okra/Bindi - Vendakkai - 1/4 kg
Thakkali - Tomato - 2 nos. (Medium size)
Garlic - Poondu - 5 nos.
Grated/shredded coconut - Thuriviya thengai - small quantity
Oil for frying
Salt to taste

Method:
1. Chopp onions and tomatoes. Make tamarind paste. Peel off the skin from garlic, grind coconut to a
paste and keep other ingredients ready.
2. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, add cumin seeds, black gram dal,
bengal gram dal, curry leaves and red chilly and fry for some time. Then add chopped onions and
garlic (whole), then add tomatoes (Squeezed), allow it to boil for some time.
3. Now add red chilly powder, coriander powder, turmeric powder, little salt, then tamarind paste and
add water so that it becomes like a soup. Wash and cut ladies finger and keep in oven for some 4
minutes, add this to the boiling kuzhambu. Let it boil so that thickness comes to more than a little
half. Finally add coconut paste.
Mirchi/Spicy okra kuzhambu is ready to be served. This can be served for 4 people. This requires
hardly 20 minutes to cook. This can be served along with white rice.

Note: Remove dust particles from tamarind using filter. Always use fresh vegetables.

Palak Panneer - Pasalai keerai Paladai katti

Ingredients:
Spinach/Palak - Pasalai keerai - 1 bunch
Panneer - Paladai katti - 1 packet (Cubed)
Tomato puree - Thakkali saru - 1 cup
Red chilly powder - Kaintha milagai thul - 1/2 tea spoon
Turmeric powder - Manjal podi - 1/4 tea spoon
Salt - Uppu - 1 tea spoon
Fresh cream - Eddu - 1/2 cup
Rice flour - Arisi mavu - 1 tea spoon

Method:
1. Wash and boil spinach in a vessel uncovered, if it is closed we cannot get fresh green colour. Grind
it in a mixie. Fry panneer in a kadai in hot oil. We also get readymade fried panneer in shops. Some
add without frying.
2. Make tomato puree and make ginger paste and keep other required ingredients ready. Heat oil in a
pan/kadai, add asafoetida, cumin seeds, black gram dal, turmeric powder, ginger paste, red chilly,
red chilly powder, little salt and then tomato puree, allow it to boil for some five to ten minutes so that
it is more than a little half.
3. Then add spinach to it. Then mix rice flour with water and make it to a paste form and add to this so
that green leaves won't look more sticky. Finally add fresh cream and let the mixture boil for some 7
minutes.
Palak panneer is delicious and ready to be served. It can be served for 4 people. It requires
hardly 30 miuntes to cook. Garnish with sliced tomatoes. This can be served with roti, white rice.
Though this dish is familiar in north side I have added because it is tasty and delicious.

Note: Spinach leaves has its own salt and hence care must be taken to add only little salt.

Optional: Garam masala, garlic along with ginger, chopped onions, cumin powder can be added
instead of cumin seeds. Fresh cream can be ignored. Milk can be added instead.

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Varagarisi sadham / Varagu sadham / Kodo millet rice
Today I want to share a nutrition packed millet. There are several millets and it become very hard for
me to find its right name in Tamil and English. Millets such as Jowar (Cholam in Tamil), Pearl millet
(kambu), Finger millet (kezhvaragu), Kodo millet (varagu), Foxtail millet (Tinai), Proso millet
(panivaragu), Barnyard millet (kudraivali) and Little millet (samai). All these millets are having great
nutritional values. These are forgotten over the years and finding them in even in rural areas is very
difficult these days. During my recent visit I saw my mom was preserving varagu (Kodo millet) at
home. When I saw it I asked her to pack a small quantity for me to give a try. Thanks to THE HINDU
daily for the millet names.
I am using Quinoa since last few years but I was little confused with Quinoa and these millets. There
are several blogs referring Quinoa and Varagu(Kodo millet) are same. So I took a pack of Quinoa to
India during my trip to compare and confirm with people at my place that these two are different. You
can too see the difference in the picture.
We can simply replace rice with these millets if they are available easy in the market. You dont find
any significant taste difference with regular rice. I bet you will fall in love if you get a chance to taste
this Varagu. We can prepare many variety rice using this varagu. Soon I will post few recipes using
this varagu. Here is the recipe which helps you to cook simple white rice using varagu with perfect
texture.
Ingredients:
1 cup Varagarisi / Varagu / Kodo millet
2 cups Water
Salt as needed
Preparation method:
1. Wash and pressure cook varagu rice with 2 cups of water and required salt for upto 3
whistles. Keep flame over medium flame because varagu rice takes very less time to cook.
2. Tasty and healthy varagu arisi sadham is ready. Serve with dhal, rasam and vadagam.

Notes:
Varagu arisi takes very less time to cook. So strictly follow 3 whistles.
Though varagu rice has lots of nutritional values but it also induce body heat. So take it in
less frequency especially during summer.
We had varagarisi with dhal and ghee. The combo was perfect and tasted awesome.

Sesame rice/ Ellu sadham
Sesame seeds are believed to possess magical powers because of its amazing health benefits.They
are good in anti-oxidants, dietary fiber, vitamins, and minerals etc. Sesame is one of the oldest
products cultivated since the olden times, and is said to be one of the oldest seasonings used.
Ingredients:
1 cup Boiled rice
1 1/2 tbsp - White Sesame seeds
1 tbsp - Whole Urad dal
1 tsp - Cumin seeds
1/2 tsp - Whole black pepper
2 or 3 nos - Red chilies
2 tsp Ghee
Salt as needed
Seasonings:
1 tbsp Sesame oil
1 tsp - Mustard seeds
1 tsp Split black gram (ulunthu)
1 tbsp Bengal gram (kadalai paruppu)
2 nos Dry red chilies
5 or 6 nos - Curry leaves
Preparation method:
1. Wash and cook rice. Spread cooked rice on a wide bowl and let it cool completely.
2. Heat a pan, dry roast sesame seeds and keep it aside. In the same pan,dry roast urad dal,
red chilies, cumin seeds and pepper each separately.Grind it coarsely with required salt.
Keep it aside.
3. Heat oil in a pan, splutter mustard seeds, split black gram, bengal gram, dry red chili and
curry leaves. Then add cooked rice and required sesame seed powder, mix everything well
together along with 2 tsp of ghee. Serve hot with appalam.

Nellikkai sadham
Nellikkai sadham or Gooseberry rice is a healthy rice that tastes good as any variety rice. Since
gooseberry has lots of nutrition, it is better to add it in our regular diet in some form like rice or juice.
Here comes the Nellikkai rice recipe
Ingredients:
3 cup Cooked rice
3 nos Gooseberry / nellikkaai / Amla (chopped finely)
1 no Onion (chopped finely)
2 or 3 nos Green chillies (as needed)
1 tbsp Split black gram powder / Ulunthu podi (dry roast split black gram
and powder it )
1/4 tsp Turmeric powder
1/4 tsp Cumin seeds
1 tbsp Sesame oil
Salt as needed
Preparation method:
1. Heat sesame oil in a pan, season it with cumin seeds, let it splutter. Add chopped
gooseberry and saute for 4 or 5 mins or until nicely fried.
2. Add onion, green chillies along with salt, turmeric powder and saute until slightly golden
brown.
3. Now add cooked rice and split black gram powder, mix everything well. Sprinkle little water
and cover with lid, cook until well cooked.
4. Gooseberry rice is ready to serve. Serve hot with raita and papad.
5.
Kadamba sadham
Kadamba sadham is prepared with red gram / thuvaram paruppu and country vegetables like brinjal,
drumstick, raw banana, avaraikai, pumpkin etc. Best healthy lunch box item for both adults and kids.
ngredients:
1 cup Raw rice
1/2 cup Red gram / Thuvaram paruppu / Toor dhal
1 no Onion (chopped)
1 no Tomato (chopped finely)
2 or 3 nos Garlic (chopped)
3 or 4 nos Green chillies
1 cup Vegetables like brinjal, pumpkin, potato, avaraikai, raw banana
1 tbsp Arachuvitta sambar powder
1 no Tamarind (blueberry size)
Salt as needed
3 1/2 cup Water
Seasonings:
1 tbsp Oil
1/4 tsp Mustard seeds
1/4 tsp Split black gram / Ulunthu
2 pinches Asafoetida / Perungayam
Few curry leaves and coriander leaves
Preparation method:
1. Wash and soak rice and red gram in a same bowl for upto 2 hrs. Soak tamarind in warm
water and squeeze out the pulp.
2. Heat oil in a pressure cooker, season with items given for seasoning. Add garlic and green
chillies, saute for few seconds. Then add onion and saute until slightly golden brown.
3. Add tomato and coriander leaves, saute until mushy. Then add turmeric powder, arachuvitta
sambar powder along with required salt and saute until raw smell goes.
4. Add all vegetables one by one and saute for 2 mins. Now add rice and red gram, saute for
few seconds. Then add required water and check for salt. Close with lid and pressure cook
for upto 2 or 3 whistles or until well cooked. Allow them to cool.
5. Finally add tamarind juice and cook for another 5 mins in medium flame. Now kadamba
sadham is ready and serve hot with raita and pickle or even with vadagam.
Arisi paruppu sadham
Arisi paruppu sadham is a simple and delicious rice with less ingredients that can be prepared in no
time. I learned this recipe from my friend who is from Coimbatore and it seems a popular kongunadu
dish. I loved it very much when I prepared for the very first time and it became one of my favorites
now. Its easy to prepare and everyone in the family will like for sure.
Ingredients:
1 cup Raw rice
1/2 cup Red gram / Toor dhal / Thuvaram paruppu
1 no Onion (chopped lengthwise)
5 nos Garlic
3 or 4 nos Green chilli
1 handful Coriander leaves
Salt as needed
3 1/2 cup Water (increase or decrease according to desired consistency)
Seasonings:
1 tbsp Oil and ghee
1/4 tsp Split black gram/Ulunthu
1/4 tsp Cumin seeds
1 pinch Fenugreek seeds/Venthayam
1 pinch Asafoetida
4 or 5 nos Curry leaves
Preparation method:
Wash and soak rice and red gram/toor dhal for at least 30 mins. Set aside.
Heat oil and ghee in a pressure cooker, season with items given for seasoning. Add garlic
and green chillies, saute for few seconds. Then add onion and saute until slightly golden
brown.
Add tomato and coriander leaves, saute until mushy. Then add turmeric powder along with
required salt and saute until raw smell goes.
Now add rice and red gram, saute for few seconds. Then add required water (1:2 ratio) and
check for salt. Close with lid and pressure cook for upto 4 or 5 whistles or until well cooked.
Arisi paruppu sadham is ready. Serve hot with pickle and papad.
Kadamba sadham
Kadamba sadham is prepared with red gram / thuvaram paruppu and country vegetables like brinjal,
drumstick, raw banana, avaraikai, pumpkin etc. Best healthy lunch box item for both adults and kids.
Ingredients:
1 cup Raw rice
1/2 cup Red gram / Thuvaram paruppu / Toor dhal
1 no Onion (chopped)
2 or 3 nos Garlic (chopped)
3 or 4 nos Green chillies
1 cup Vegetables like brinjal, pumpkin, potato, avaraikai, raw banana
1 tbsp Arachuvitta sambar powder
1 no Tamarind (blueberry size)
Salt as needed
3 1/2 cup Water
Seasonings:
1 tbsp Oil
1/4 tsp Split black gram / Ulunthu
2 pinches Asafoetida / Perungayam
Few curry leaves and coriander leaves
Preparation method:
1. Wash and soak rice and red gram in a same bowl for upto 2 hrs. Soak tamarind in warm
water and squeeze out the pulp.
2. Heat oil in a pressure cooker, season with items given for seasoning. Add garlic and green
chillies, saute for few seconds. Then add onion and saute until slightly golden brown.
3. Add tomato and coriander leaves, saute until mushy. Then add turmeric powder, arachuvitta
sambar powder along with required salt and saute until raw smell goes.
4. Add all vegetables one by one and saute for 2 mins. Now add rice and red gram, saute for
few seconds. Then add required water and check for salt. Close with lid and pressure cook
for upto 2 or 3 whistles or until well cooked. Allow them to cool.
5. Finally add tamarind juice and cook for another 5 mins in medium flame. Now kadamba
sadham is ready and serve hot with raita and pickle or even with vadagam.

Have we ever noticed our grandparents take so many
medications???

So what is their secret... simple healthy eating...

There is no processed foods, sugar laden cereals, ready
made meals, polished rice or excessive white sugars / flour
/ salt and they have immense loads of physical work.

Millets are the key ingredients in village cooking along
with country vegetables cooked in a mild sauce. Nobody
skipped a meal but they had specific dishes for certain
times of the day taking into account the current season and
availability of ingredients.

Millets are known as "Small Grains" or "Siru
Thaaniyangal" in Tamil. Millets have been important
food staples in human history particularly in arid regions
of Asia and Africa.They are small seeded grasses and
thrive well in dry arid climatic conditions. Evolutionary
origin points towards West Africa and has been
cultivated for more than 10,000 years in East Asia.

India is one of the largest producers of millets but mostly
they are used as bird seed in the west. In India, millets
form the staple source of nutrition for the common man
who form the major section of Indian population.

The advantages of cultivation of millets holds the key to
successful farming without harming the water content of
the land or the financial capacity of the farmer. Millet
varieties can withstand dry and arid climatic conditions
without a losing its nutrients. The storage life span of
these grains are triple than rice and wheat as they are not
easily attacked by insects or pests.

So for a country like India where the population is
growing by the second , it would be a wise decision to
switch back to traditional farming methods and varieties
which would help is sustained growth of the farmer. This
would help keep agriculture as an occupation for nearly
75% of the population and prevent immigration of the
rural population to the cities in search of jobs.

This would ultimately help in increasing the growth
sector helping the economy of India. Also the deep
rooted traditional and cultural connections between these
grains, their consumption and cultivation to our
ancestoral history can be preserved and handed over
safely to the future generations.

There are quite a few varieties of millets which are quite
popular and has been around for centuries....

Pearl millet : Kambu in Tamil / Bajra in Hindi / Gantilu
in Telugu.
Finger millet: Kelveragu in Tamil / Mandua in Hindi /
Ragulu in Telugu.
Foxtail millet: Thenai in Tamil / Kangni in Hindi / Korra
in Telugu.
Kodo millet: Varagu in Tamil / Kodra in Hindi / Arikelu
in Telugu.
Little millet: Samai in Tamil / Kutki in Hindi / Sama in
Telugu.
Proso millet: Panivaragu in Tamil / Barri in Hindi /
Varigulu in Telugu.
Barnyard millet: Kuthiraivaali in Tamil / Jhangora in
Hindi / Odalu in Telugu.
Sorghum: Cholam in Tamil / Jowar in Hindi / Jonna in
Telugu.

Teff also falls under the millet family when it comes to
commercial distribution and consumption of the grain.

The varieties range from rotis to sweet porridge to
steamed dumplings to semisolid mash which is usually
eaten along with lentil curry. Do not under estimate the
millet grains just because it does not have the grandiose
of the present counterparts [rice and wheat ].

They are bursting with nutrition , vitamins and minerals
far more superior to rice and wheat.

Ragi koozh is nothing but "plain simple porridge". It is
very easy to prepare and makes a wholesome meal. My
gran used to sprout ragi grains, dry it in the sun, powder the
dried sprouts and store the flour in air tight containers. I
made this porridge with store brought ragi flour which
served the purpose.

For the basic porridge:

Ragi flour : 4-5 tbsp.
Water: 200ml.
Salt: 1 pinch.

In a pan mix the ragi flour with water and salt. Keep the
pan on medium flame and stir continuously until the mix
starts to bubble. Reduce the flame to low and keep stirring.
The mix will thicken and turn dark brown in colour. After
5 mins a wonderful aroma emanates. That is the indication
that the porridge is done.

For the sour version:

Cooked ragi koozh/porridge : 1 cup
Sour buttermilk : 100 ml.
Mor millagaai : 2-3.
Salt: to taste
Fresh coconut scrapings: 1 tbsp [optional].

Mix the porridge with the sour buttermilk, coconut
scrapings and salt. Fry the mor millagaai in a teaspoon of
oil. Have a bite of the chilli, take a sip of the porridge and
enjoy..

For the sweet version:

Cooked ragi koozh/porridge: 1 cup.
Milk: 100ml.
Karupatti /palm jaggery: 2-3 cubes [powdered]
Cardamom powder: 1 pinch.
Fresh coconut scrapings : 1 tbsp [optional]

Mix the porridge with the milk, powdered karupatti,
cardamom powder and coconut scrapings. Enjoy every sip.

Note : Karupatti gives a completely different flavour to the
porridge. It can be substituted with normal sugar and
coconut milk for milk.
his recipe is "Nellikaai Rasam" but can be easily
converted into "Nellikaai Soup" just by blending all the
ingredients and serving it in individual soup bowls. The
taste of the ginger hits you first followed by the sour taste
and after you swallow,there is a wonderful lingering
sweetness in your mouth.

For the rassam:
Large gooseberries: 10.
Toor dhal: 100gms.
Tumeric powder: 1/2 tsp.
Coarse pepper powder: 1 tbsp.
Ginger powder [sukku podi]: 1 tsp.
Black sesame seeds: 1 tsp.
Curry leaves: 1 sprig.
Gingelly oil: 1 tbsp.
Salt: to taste.
Water: 500ml [1/2 litre].
Coriander leaves: to garnish.

1.Remove the seeds form the gooseberries and chop them
into small pieces. Cook the toor dhal until mushy.
2. Heat oil in a kadai. Splutter the black sesame seeds and
curry leaves.
3.Add the chopped gooseberry flesh, ginger powder, pepper
powder, tumeric and salt and saute in low flame for 5 mins.

4.Add the dhal and water. Simmer in medium flame for
20 mins.
5. Garnish with coriander leaves and serve.

Note: I have used the large gooseberries as they easier to
handle. You can substitute the smaller ones if you like.
Do not cook the gooseberries before as the rasam will not
have any flavor it the cooked flesh is used.

To chop the gooseberries, just cut it as you would cut an
apple on all sides leaving the core intact.

Medicinal Properties:
As we all know the gooseberry is very rich in
Vitamin C more than orange. It has antiviral and
antimicrobial properties - meaning it can fight against
inflammation, cancer, fever, reduce cholesterol and
blood glucose levels.

now since you mentioned my name i have to share my method.

i think i already mentioned. i always cook just 1.5 tblsp of a grains for my lunch. most of
these i use them in my lunch menu. i cook in small boxes. 1 box of barley, 1 box of
thinai, 1 of varagu, 1 of kudravali, 1 of samai apart from 1 box of jowar or ragi or brown
rice or wheat broken. it is always 4 of these for the week. pressure cook and stock in the
fridge. i make tomato barley/kudravali. sambar daliya/broken wheat. any combo.
puliyodharai, lemon rice, milagu kuzhambu ...i like tomato rasam piping hot with some
vegetable curry and one kootu the best..filling and comfort food..

as per thinai processed one or thinai arisi is easy to cook. not the ones got from
provision stores. that has to be cleaned well and if you are not adept you will spoil your
tummy. it is said that there are more layers that have to be removed. have seen my
grandma clean and comment 7 kadal,7 janma maadiri sona indha thinai..and make
thinai maavu for murugan...

A diabetic friend - two different idlis.. - Blogs - IndusLadies

Stir Fried Vegetables with Barley..or should I say Vegetable Barley.. - Blogs - IndusLadies

Ragi Chappathis - Blogs - IndusLadies

A Friend, her food craving and my dilemma.. - Blogs - IndusLadies

you can make adai with all these grains. you can make biriyani/sambar rice or pongal
with all. only barley is not so palatable as pongal/sambar rice but if you are used to
matta rice then it is not a great issue.

you can also make idli with any of these cereals . i soak them say 1/2 cup for 2 hours.
then when i grind for the regular ildi, i remove a little urad batter nad mix it. this gives
me around 6 idlis. if it is dosa, i just run the same at the last with a little urad batter
that i remove from the regular.

We had a hands on experience of trying out a few varieties since i had the batter ready..I am sure it
will help many friends out here. here i go..

The first one : broken wheat idli

1 cup broken wheat..
1/4 cup urad dal
1tsp methi seeds.

wash the broken wheat and soak it for 2 hours.
wash the urad and methi and soak it for 3 hours.

grind the urad and methi nicely as for idli. if the broken wheat is not too big, just mix the wheat
mixture to the urad dal mixture..allow it to ferment. if grinding in the morning, you can make idlis in
the evening. pour into moulds, and steam for 8 to 10 minutes..

Coming to next one..cornmeal. Corn is high in nutrients, which are extremely beneficial for you. Rich in
Vitamin B1, which is used in the metabolism of carbohydrates, Vitamin B5, which helps with
physiological functions, folate, that helps generating new cells and Vitamin C, helps in immunity
buiding..(makes you say wow, and grab that corn on cob right )

1.Cornmeal idli
Replace the broken wheat with cornmeal in the above recipe.

2.Cornmeal instant idli similar to rava idli.

Cornmeal (rava consistency) 1 cup
Curd cup
Salt to taste.
Eno -1/2tsp
Coriander chopped 2 tsp.
Ingredients To temper
Mustard seeds -1tsp
Urad dhal tsp
Chana dal -1/2 tsp.
Curry leaves-4 leaves pinched into pieces.
Finely cut green chillies - 2
Oil 2 tsp.

In a pan, heat the oil, add the mustart, when it starts to splutter, add the urad and chana dal and allow
it turn golden, then add the curry leaves., then the chilies now add the cornmeal..allow it to slowly
roast..ensure it does not burn or turn brown..
Cool the mixture.

Now in a bowl, pour the curd, add the cooled mix, salt and coriander and allow it to rest for 10
minutes.. then mix it again, add the eno and mix , once it is incorporated, check the consistency for
pouring..if it is too thick add a little water..and spoon it into the moulds.

steam for 10 minutes (or more depending on the quality of the cornmeal).. serve with spicy chutney of
your choice..

TIps.. 1. I usually soak a 1/2 cup of urad dal extra on the day i soak for the regular idlis..and take out
the 1/2 cup urad batter and mix and match with any of the ravas, or flours instead of rice..

2.the wheat i have used, is not samba rava. this is the regular wheat, that has been milled to the rava
consistency..you get broken wheat in the market..and it is a little bigger in size.you can run the same
in the grinder along with urad batter, in last stage.

3. the cornmeal we get in the local market (SVS brand) is too big and takes a longer time to cook. so i
mill my cornmeal. if not possible, run the cornmeal in the mixie..for a a less coarser texture for the
instant idlis..

4. if you do not have Eno substitute with baking soda or avoid the whole thing..but the softness will be
lesser..

Moong Dal Dosa
Moong dal dosa with coriander
chutney
Moong Dal Dosa

Moong dal (pasi parupu) is very nutritious, needs less soaking and is easy to digest. I have used the yellow
split moong dal for preparing this dosa. Moong dal dosa can be done in a few minutes, it is filling, saves a
lot of cooking time without compromising on nutrition.

Ingredients needed

Split Moong dal -1 cup

Ginger -1/2 inch piece

Green chillies -2

Jeera/cumin seeds - 1 tsp

Asafoetida/hing - a pinch

Coriander leaves - 1 tbsp finely chopped

Onion -1 finely chopped (optional)

Oil for making dosa

Salt to taste.

Method

Clean and soak moong dal for 3 - 4 hours.

Grind it to a smooth paste with ginger, green chillies and salt.

The consistency of the batter should neither be thick nor thin.

Add cumin seeds, asafoetida and finely chopped coriander leaves. You can add onions if needed.

Heat a nonstick tawa/Cast-iron tawa. Pour a ladle of the batter in the centre of the tawa and spread it out
from the centre making round shapes.

Drizzle a tsp of oil around the dosa.

After it is cooked, flip it over to the other side. Wait for a few seconds till the other side is cooked, remove
the dosa from tawa and serve hot.

This dosa should be served hot. Have it with coriander chutney, tomato chutney or any chutney of your
choice or with sambar. You get 6 dosas for this measurement.

Steamed Rice Balls with Brinjal Gosthu
Steamed Rice balls also known as Upma kozhukattai is one of our family's favourite. It can be taken
with sambar or chutney but is delicious with Brinjal gotsu. Upma kozhukattai and Brinjal/eggplant gothsu
are made for each other. I have given the recipe for brinjal gothsu also. For preparing Upma kozhukattai,
you need rice rava. I have given 3 methods for preparing rice rava. Now to the recipe

Upma kozhukattai with
Gothsu

Preparing the rice rava- There are 3 methods to prepare this

1.Grind rice coarsely like rava/semolina and sieve it. Use the rice rava for making this dish.

2.Soak rice for 20 minutes. Spread it in a cloth to dry and grind it coarsely like rava. Sieve it

3.If you have a rice mill near your place, you can get it grounded coarsely like rava. Sieve it and store it.

Ingredients needed

Rice Rava - 1 cup
Toor dal -2 tbsp
Red Chillies -3
Coconut - 1/4 cup (grated)
Oil - 3 tbsp
Salt to taste

For the seasoning

Mustard -1/2 tsp
Asafoetida - a pinch
Curry leaves - little

Method

Soak toor dal for 30 minutes in hot water. After that, drain the water, grind it coarsely and keep it aside.

Heat oil in a pan and add mustard, when it splutters, add asafoetida, curry leaves and red chillies.

Then add grounded toor dal and saut for a few minutes.

Add grated coconut and saut for 3-4 minutes .

Add 2 cups of boiling water, needed salt and add the rice rava slowly, stirring continuously.

Cook till it becomes thick and leaves the side of the pan. Cool it.

Make balls out of it and steam cook for 15- 20 minutes. (You can use idli cooker or pressure pan for
steaming. Do not use weight/whistle for pressure pan while steaming)

Now we will go to the Brinjal Gothsu/Kathirikkai Gotsu

Ingredients needed

Brinjal -1/4 kg ( cut it into small pieces/cubes)
Tomato - 1 cup finely chopped
Onion - 4 (medium size) finely chopped
Green chillies - 3
Tamarind - small lemon sized ball
Sambar powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 5 tsp

For the seasoning

Mustard - 1/2 tsp
Curry leaves - little

Method

Soak tamarind in 1 1/4 cup of warm water and keep aside.

Heat oil and add the ingredients for seasoning.

Add onions and saut till it turns transparent.

Add green chillies, brinjals, turmeric powder, salt and sambar powder.

Simmer and cook brinjals till they are three fourth done. Add chopped tomatoes and cook for some more
time.

Then add tamarind extract and boil till the raw flavour goes.

You can add 1/2 tsp of rice flour mixed with a little water in the end to thicken if needed but not
necessary. Garnish with coriander leaves.
Serve Upma kozhukattai with hot
Brinjal Gotsu.

By dn
First Published : 30 November 2013 04:07 PM IST

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, 13 2014 (16:56 IST)

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