South_Indian_Iyengar_Cooking (1)

South Indian Iyengar Cooking
Recipes By Saroja Raman
PART- 1
Bhatchanams
A-SWEETS
1.Carrot Halwa:
1)Pressure cook 1/2 kg of washed and grated

carrot in 1/2 cup of milk.
2)Mash the cooked carrot with a ladle.
3)In a kadai heat 1/2 cup of water and sugar
equivalent to 2 1/2 times the volume of
mashed carrot.
4)Heat till you get two 'string consistency'.
5)Add the mashed carrot and continue heating and stirring till the
moisture is completely absorbed.
6)Add small quantity of ghee.
7)Add fried cashews and raisins.
8)Add cardamom powder.
Another Method:
In a kadai heat mashed carrot, sugar and milk together and stir till
the moisture is completely absorbed. Then add ghee and other items can be
added.
2. Ash gourd Halwa ( Pooshanikkai Halwa )
1) Take a hard ash gourd (muthina pooshanikkai)

2) Cut out 5 or 6 pieces.
3) Peel off the skin and grate.
4) Pressure cook without the addition of water.
5) Drain the water by filtering through a 'tea
filter' or a soft cloth. Ensure that the
entire water is drained out.
6) In a kadai heat 1/2 cup of water and
sugar equivalent to 2 1/2times the
volume of cooked ash gourd.
7) Boil till you get 'two string consistency'.
8) Add cooked ash gourd and boil till the
9) Add 4 or 5 spoons of ghee.
10) Add saffron. If not available add colour
powder.
11) Add cardamom powder.
12) Add fried cashews and raisins.
3. Badam Halwa
1) Soak 100 grams of almonds in warm water for

30 minutes. Peel off the skin.
2) Grind nicely in a mixie with 1/2 cup of milk.
3) Transfer to a heavy kadai, add 2 cups of
sugar and heat. Stir continuously till it
thickens. Add 4 spoons of ghee, mix and
stop heating. Pour on a large plate. Spread
uniformly with a ladle. Once it is cooled
cut into pieces with a knife.
4. Wheat Milk Halwa
1) Soak 1/2 cup of full wheat in adequate (not too much and not too
less) water overnight.
2) Drain the water and grind well in a mixie.
3) Transfer to a vessel and allow to settle for 30 minutes. A layer of
water will surface at the top. Drain this water carefully without disturbing the
bottom viscous layer of wheat paste.
4) Transfer to a kadai. Add sugar 2 times the quantum of wheat paste.(
If sugar is slightly in excess or less it does not matter) Start heating. Stir
continuously. It will take a long time for the wheat paste to become thick.
Continue stirring patiently. The halwa should reach such a thick consistency
that if you touch it with a finger it should not stick to the finger.
5) At the end add 4 spoons of ghee, stir and pour in a plate. Spread
the halwa uniformly on the plate.
6) Once the halwa cools down cut it into pieces using a knife.
7) Preparing this halwa takes lot of time, but it is not only very
tasty but also is very good for health.
5. Poppy seed(Kasakasa),Coconut Payasam
1) Cook 1/2 cup of poppy seeds in 1 1/2 cups of

water.
2) Grate 1/2 coconut and grind in a mixie.
3) If almonds are available, 10 pieces may be
taken and after peeling off the skin may be
added in the mixie for grinding along with
grated coconut.
4) Add the contents of the mixie to the cooked
poppy seeds.
7) Add1/2 cup of milk.
6. Green gram,broken rice( Arisi ravai),coconut

Payasam

2) Wash in water 1/2 cup of green gram and
1/4 cup of broken rice.
3) Pressure cook the green gram and broken
rice in 1 1/2 cup of water.
4) Transfer to a kadai and heat after adding
1 1/2 cups of jaggery.
5) Once the jaggery is completely molten and
starts boiling add the coconut from the
mixie.
6) 1/2 cup of milk may also be added.
7) After adding everything and thorough boiling
stop heating.
7. Vermicelli Payasam
1) Break vermicelli into pieces.

2) Fry one cup of vermicelli in 4 spoons of
ghee till it turns red in colour. Ensure
that it is not burnt out.
3) Add the fried vermicelli to 2 1/2
cups of boiling water.
4) After the vermicelli is well cooked add
1 1/2 cups of sugar and continue
heating.
5) Once the sugar is dissolved add one cup of
milk.
6) After thorough boiling stop heating.
Alternately instead of full vermicelli a

mixture of 50:50 of vermicelli and rava can
also be used.
8. Sago Payasam
1) Boil 1/2 cup of sago in 2 1/2

cups of water. After the sago is fully
cooked if water is inadequate some more
quantity of water may be added.
2) Add one cup of sugar and continue heating.
3) Once the sugar gets completely dissolved
add one or one and a half cups of milk.
5) Add saffron and cardamom powder.
9. Milk Payasam
1) Grind 1/2 cup of rice in such a way that

the rice is broken into two pieces.
2) Boil 2 litres of milk. On boiling add one
big fistful of broken rice after washing in
water.
3) Boil till the 2 litres milk is reduced to
1 1/2 litres. The rice should get
completely melted. Rice should not be
visible separately in the milk.
4) Stop heating once the milk and rice get
thoroughly blended.
5) Add cardamom powder and nutmeg.
10. Akkara Vadisal
1) Grind one cup of rice in such a way that the

the rice is broken into two pieces. It
should not get powdery.
2) Fry the broken rice in a small quantity of
ghee.
3) Add 1/4 cup of green gram.
4) Pressure cook the rice/green gram mixture
in 4 cups of water.
5) Add 1/2 cup of water and 3 cups of
powdered jaggery and heat.
6) Once the jaggery melts completely add 2
cups of milk.
8) It should have free flowing consistency. It
should be possible to transfer it from the
kadai to a plate using a ladle.
9) If it is very thick some more quantity of
milk or hot water may be added.
11) If nutmeg is available take a small piece,
fry in ghee, grind to powder and add. It will
give a pleasant aroma.
Alternately Akkara Vadisal may be prepared

with full rice also. But the cooked rice
should be very soft. Full rice should not be
visible.
11. Sheera Annam
1) Thoroughly wash one cup of rice in water.

2) Drain the water completely.
3) Fry the rice lightly in 4 spoons of ghee.
4) Add 1/4 cup of green gram, 4 cups of
water and 3 cups of milk to the fried
rice and pressure cook. Cooking time should
be 10 minutes more than the normal cooking
of rice.
5) Mash the cooked material.
6) Add 2 1/2 cups of sugar, stir and boil.
12. Sugar Pongal

3) Fry the rice in a kadai lightly in 4
spoons of ghee.
4) Pressure cook the fried rice with 1/4
cup of green gram and one cup of milk. The
quantity of water that is added in the
cooker should be one cup more than the
quantity that will be added for regular
rice cooking.
5) Pressure cook 10 minutes more than the
regular rice cooking.
6) Mash the cooked material with a ladle.
7) In another kadai boil 3 1/2
cups of jaggery in 1/2 cup of water.
8) Once the jaggery gets completely molten,
transfer the contents into another vessel
carefully in such a way that the top
portion gets transferred and the bottom
muck of jaggery water is left behind and
discarded.
10) Heat and boil again the jaggery water
till you get the aroma of jaggery syrup.
11) Add the mashed rice/green gram mixture
and stir vigorously.
14) Add ghee to taste.
13. Rava Laddu
1) Dry roast one cup of rava till it turns red

in colour.
2) Grind it to powder in a mixie.
3) Grind 1/2 cup of sugar separately in a
mixie.
4) Mix the powdered rava and sugar.
6) Add fried cashew cut in small pieces.
7) Add 1/2 cup of molten ghee.
8) Make laddus in the form of small balls.
9) If you find it difficult to form the balls,
add some milk or some more quantity of ghee.
In a similar way green gram laddus can be made

using green gram instead of rava.
14. Milk Poli
1) Mix 1/2 cup of chiroti rava, 1/2 cup

of maida and 1/2 spoon of salt.
2) Add a small quantity of water and knead to
form dough.
3) Prepare small balls from the dough and roll
them out into very thin appalams.
4) Boil 1 1/2 litres of milk with 1/2
cup of sugar till the sugar dissolves
completely. If you stir using a ladle the
milk will not boil and over flow.
6) Heat oil in a kadai. Once heated turn the
flame into 'sim' position.
7) Now deep fry the appalams in heated oil.
8) Spray sugar on the fried appalams. These
appalams can be kept and consumed
'as it is' for 4 to 5 days.
9) Dip the crisp appalams one by one in hot
milk. They will get soaked in milk.
10) Using a 'boondhi ladle' keep them on a broad
plate after folding once.
15. Rava Kesari
1) Fry 2 cups of rava in 1/2 cup of ghee

to red colour.
2) Add the fried rava to 3 cups of water and
stir. ( the quantity of water to be used
depends on the quality of rava )
3) Once rava is fully cooked add 2 1/2
cups of sugar and continue stirring.
4) Add 1/2 cup of ghee.
5) On getting the right consistency stop
heating.
16. Laddu
1) Mix 5 cups of basan with water and ensure

free flowing consistency. Heat oil in a kadai
and pass the basan water mixture through
Boondhi sieve into boiling oil. Once deep
fried take out 'boondhi'.
2) Boil 2 cups of water with 6 or 6 1/2
cups of sugar till it reaches ' small
string' consistency.
3) Add Boondhis to the sugar syrup and make a
dough.
4) Add nutmeg and cardamom powder.
6) Make balls of laddu. If there is difficulty
in forming the balls add some more quantity
of water and heat the dough lightly.
17. Jangiri
1) Soak 1/2 cup of rice and 2 cups of

black gram in water for 25 to 30 minutes.
2) Grind it into a coarse paste.
3) Grind the coarse paste once again in
batches of small quantities till you get a
composite fine (butter like) and hard paste
4) Heat 5 cups of sugar in one cup of water
till you get 'one string consistency'.
5) Add kesari powder/ saffron/ rose essence.
6) Take little dough in jangiri cloth or a
plastic bag with a hole in centre.
7) Heat oil in a flat pan.
8) With gentle pressure put two circles in
clockwise direction in hot oil and
complete by forming small chains in the
anti-clock direction ending at the point
where you started.
9) Turn over and fry till both sides are
cooked to golden colour.
10) Put the cooked jangiri into the hot sugar
syrup and allow it to soak by turning it
once. If the sugar syrup becomes thick and
hard add one ladle of water and heat again
till it starts boiling.
11) Once well soaked remove the jangiri from
the sugar syrup and arrange on a broad
plate.
18. Mysore Pak
1) Boil 2 1/2 cups of sugar in one cup

of water in a heavy kadai ( Vengala Uruli )
till ' one string consistency' is reached.
2) Spray one cup of bengal gram flour into the
sugar syrup while continuing heating and
vigorous stirring.
3) Heat one to two cups of ghee till it starts
fuming.
4) Add the molten ghee little by little into
the bengal gram and sugar syrup mixture and
continue stirring.
5) When the mixture looses it's moisture and
starts frothing with a pleasant aroma add
one ladle of curd.
6) Stir and pour the entire mixture onto a
large plate. Do not tap the mysore pak on
the plate with the ladle. Hold the plate on
both sides and shake the plate. Mysore pak
will spread uniformly on the plate.
19. Coconut Mysore Pak
1) Grate one coconut into soft pieces.

2) Boil 3 cups of sugar in one cup of water
till the sugar syrup gets thick.
3) Add grated coconut and continue stirring.
4) Add one cup of bengal gram powder gradually
with constant stirring.
5) Once an uniform mixture is obtained add
3/4 to one cup of ghee in 2 or 3 stages.
6) When the moisture is removed and the

contents reach the proper consistency with
a pleasant flavour pour onto a large plate.
7) Level the Coconut mysore pak and cut it
into pieces.
20. Pillayar Kolukkattai ( Sweet )
Step-1
Coconut Pooranam:
2) Boil jaggery equivalent to a big
sweet lime in one ladle of water.
3) Add grated coconut when jaggery gets
molten.
4) Stir till moisture is removed. If you
take it in hand it should be sticky.
Step-2
1) Soak rice in water for 4 minutes.
Drain the water. Dry the rice on a cloth.
Grind the rice in a mixie to a fine powder.
Pass it through a fine sieve.
2) Heat one cup of water with one tea spoon
of salt. When it starts boiling add one
cup of rice powder slowly with constant
stirring.
3) Once the mass gets hard add one ladle of
oil and stir.
4) Stop heating.
5) Pour on to a tray and knead well to form a
smooth dough without lumps. If the dough is
very hard small quantity of water may be
sprinkled on the dough and kneaded.
6) The dough may be covered in a wet cloth.
7) Make small balls
Step-3
1) Stuff coconut pooranam into rice dough
balls.
2) Steam cook the stuffed balls.
21. Maida Flour Cake
1) Heat one cup of ghee till it fumes.

2) Add one cup of maida and stir vigorously.
3) In a kadai boil 2 cups of sugar in one cup
of water till 'two string consistency' is
reached.
4) Add maida/ghee mixture and stir till proper
consistency is obtained.
5) Add butter equivalent to a large lemon.
6) Pour on to a plate and cut into pieces.
7) If cakes are not properly formed heat and
stir the contents once again.
22. Sweet Seedai ( Vella Seedai )
Step-1: Rice flour

2) Drain the water and dry the rice on a cloth
till the moisture gets evaporated.
3) Grind the dried rice nicely in a 'Flour Mill'
4) Pass it through a fine sieve.
5) Dry roast the sieved rice flour very lightly.
Step-2: Black gram flour

1) Dry roast black gram.
2) Grind in a mixie to fine powder.
3) Pass through a fine sieve.
Step-3
1) Heat one cup of jaggery in one cup of water.
2) Add either grated coconut or small cut
pieces.
3) Boil the mixture.
4) Add 7 cups of rice flour and 3/4 cup of
black gram flour.
5) The ratio of 7:0.75 may be altered as per our

requirement.
6) Mix till a thick dough is formed.
7) If the dough is too hard more water may be
added and further kneaded.
8) Make balls and keep them on a cloth.
9) Too much of pressure should not be applied
when preparing the balls. A gentle squeeze
is adequate.
23. Appam
1) Dissolve 1 1/4 cups of jaggery

in hot water. Add one cup of wheat flour
and 1/4cup of rice flour. Ensure
that the paste is free flowing.
2) Make appams with a low flame.
24. Adhirasam
1) Soak rice in water for half an hour. Drain

the water. Dry the rice by spreading it on
a cloth. Grind the dried rice to powder.
2) Boil 3/4 cup of jaggery in 3/4
cup of water and once the jaggery
syrup gets right consistency stop heating
3) Add rice flour and knead. The dough should
not be too thick.
4) Soak for sometime.
5) Make balls from the dough. Flatten them
with hands on a plantain leaf.
6) Heat oil and deep fry adhirasams till they
turn golden red in colour.
7) If the dough is kept overnight in
refrigerator and adhirasams are made next
day they will taste still better.
8) Instead of grinding the rice you can use
rice flour straight away. But to check the
suitability of rice flour sprinkle little
milk on rice flour and try to make balls.
If unable to form the balls, the rice
flour is not suitable.
25. Gulab Jamun
1) Boil 2 litres of milk and continue

heating till it forms 'koa'
2) Cool it.
3) Add 3/4 cup of maida and one tea
spoon of cooking soda. Knead and make a
thick dough.
4) Keep the dough in water for 30 minutes.
5) Make small balls from the dough.
6) Dissolve 5 cups of sugar in 6 cups of
water.
7) Deep fry the balls in hot oil (keep low
flame)to golden colour.
8) Drop the fried balls into sugar syrup.
9) Rose essence may be added.
26. Porivilangai Undai
1) Dry roast the following to red colour.

Boiled Rice - one cup
Wheat Flour - one cup
Green gram - 1/2 cup
Bengal gram - 1/2 cup
2) Grind into powder.
3) Make a thick jaggery syrup by using 3
cups of jaggery. Small cut pieces of
coconut may be added to the jaggery.
4) Mix the powder with jaggery syrup and make
balls.
27. Bengal gram Poli

Step-1 Pooranam
1) Cook 2 cups of bengal gram in water to
75%. ( Do not cook to 100% )
3) Add 2 cups of jaggery and heat.
4) Once the jaggery has completely melted add
grated coconut( half)
5) Stir till the mixture becomes hard and dry.
6) Transfer to a mixie and grind to a smooth
paste(Pooranam). Add cardamom powder.
8) If the Pooranam is soft transfer back into
a kadai and heat till the paste gets hard.
Step-2
1) Mix one cup of wheat flour with 1/2 cup
of chiroti rava and a pinch of salt. Knead
till the dough becomes like rubber.
2) At the fag end of kneading add 2 to 3
spoons of oil.
4) Make into balls of lemon size.
5) Roll out each ball into small circle. Keep
one ball of 'Pooranam' (lemon size) on top.
Close and seal.
6) Roll out like appalam.
7) Roast on a tawa with one spoon of oil till
top side gets cooked and turns red in colour
28. Coconut Poli
Step-1 Pooranam
1) Grate one large coconut.
2) Boil 1 1/2cups of jaggery in 1/2
cup of water. When the jaggery gets melted
completely add grated coconut. Ensure that
the jaggery syrup/coconut mixture is thick
and hard.
3) Dry roast 1/2 cup of bengal gram and grind
it into powder.
3) Transfer the jaggery syrup/coconut
mixture and the bengal gram powder to a
mixie and grind the entire mixture to a
hard paste (Pooranam). Add cardamom powder
4) If the Pooranam is soft transfer back to
a kadai and heat till it gets hardened.
Step-2
of chiroti rava and a pinch of salt.
Knead till the dough becomes like rubber.
spoons of oil.
5) Roll out each ball into small circle.
Keep one ball of 'Pooranam' (lemon size)
on top. Close and seal.
7) Roast on a tawa with one spoon of oil
till top side gets cooked and turns red
in colour.
29. Puttu
1) Soak 2 cups of rice in water for 3 to 4

minutes. Drain the water completely. Dry
the rice on a cloth. Grind the dried rice
into fine rice flour. Pass it through a
fine sieve.
2) Add one tea spoon of salt to 1/2 cup
of water.
3) Add the salt water gradually in small
quantities to rice flour and mix.
4) Mixing is to be done carefully. If
excess water is added the consistency
will make it suitable to make balls.
This should be avoided.
5) Steam cook the salt water mixed rice
powder.( Keep it on a cloth or leaf in
the cooker )
6) Transfer the cooked powder on a plate
and spread it. Ensure that there are
no lumps.
7) Boil 1 1/2 cups of jaggery in one cup
of water and make a thick syrup.
8) Add the steam cooked rice powder and
stir thoroughly till the mixture becomes
completely loose powder. Ensure that
there are no lumps.
9) 2 ladles of well cooked bengal gram can
be added.
11) The final mixture should be completely
free from lumps and should be soft like
flower. Utmost caution is needed to
prepare this dish.
30. Sojji Appam
Step-1 Pooranam
1) Roast one cup of rava in 1/2 cup of
ghee to to red colour.
2) Heat 1 1/2 cups of water in a kadai.
When the water starts boiling add the
ghee roasted rava. When the mass hardens
add one cup of jaggery. 100% cooking of
rava is not necessary.
3) Heat till the mass gets hard that can be
made into balls.(Pooranam)
Step-2
1) Mix one cup of wheat flour with 1/2 cup of
chiroti rava and a pinch of salt. Knead
spoons of oil.
6) Keep one ball of 'Pooranam'(lemon size)
8) Deep fry in hot oil. Rava need not get
fully fried. The top and bottom layers of
wheat flour and chiroti rava should
cover the 'Pooranam' completely.
31. Coconut Sojji Appam ( Kirikkipattu)
Step-1 'Pooranam'
1) Dry roast 2 cups of bengal gram and grind
it to powder in a mixie.
2) Grate one big coconut. Add jaggery
equivalent to grated coconut.
3) Grind the coconut jaggery mixture in a
mixie to a smooth paste.
4) Add bengal gram powder and mix to form a
smooth paste. ('Pooranam')
Step-2
spoons of oil.
6) Keep one ball ( lemon size ) of 'Pooranam'
8) Deep fry in hot oil.
32. Three Diamond Cake
1) Heat 1/2 cup of ghee. Divide it into 3

parts.
2) Roast one cup each of bengal gram, maida
and wheat flour separately in hot ghee.
3) Boil 4 cups of sugar in 2 cups of water
till 'two string consistency' is reached.
4) Add ghee roasted bengal gram. Stir
vigorously.
5) Add ghee roasted maida and wheat flour.
Continue stirring. Add one cup of milk.
6) Add 1/2 cup of ghee and stir further.
7) When required consistency is reached pour
on to a plate.
33. Karadayan Nonbu Adai

minutes.
2) Drain the water and dry the rice on a
cloth.
3) Grind the dried rice in a mixie to a nice
powder.
4) Pass the powder through a fine filter.
5) Take 2 cups and dry roast the rice flour
to light red colour.
6) Heat 2 cups of water in a kadai.
7) Add one spoon of salt and 2 1/2 cups of
jaggery. Once the jaggery melts add
grated coconut( 1/2 small coconut).
Instead of grating small cut pieces of
coconut may also be added.
8) Add boiled 'Karamani' equivalent to 1/4th
of the dough.
9) Heat and stir till the mass becomes thick
and hard. Stop heating.
10) Make small balls and roll them like
'adais'.
11) Steam cook.
B. Savouries:
1. Nonbu Salt Adai.

minutes.
cloth.
powder.
5) Take 2 cups and dry roast the rice flour to
light red colour.
6) In a kadai fry mustard seeds, one spoon
black gram and 2 red chillies in 3
spoons of oil.
7) Add grated coconut(1/2) and boiled
'Karamani'.
8) Add the rice flour.
9) Heat and stir till the dough becomes
thick and hard. Stop heating.
'adais'.
11) Steam cook.
2. Pillayar Kolukkattai ( Ulutham Pooranam )
Step-1
Ulutham Pooranam
1) Soak 1/2 cup each of black gram and
bengal gram in water.
2) Add salt, chili powder and coriander
leaves.
3) Grind in a mixie.
4) Steam cook the paste.
5) Heat one ladle of oil in a kadai. Add
mustard seeds and the steam cooked
paste.
6) Heat and stir till the paste becomes
loose and powdery.
Step-2
Drain water. Dry the rice on a cloth.
Grind the rice in a mixie to a fine
powder. Pass it through a fine sieve.
cup of rice flour slowly with constant
stirring.
oil and stir.
4) Stop heating.
5) Transfer to a tray and knead well to form
a smooth dough without lumps. If the
dough is very hard small quantity of
water may be sprinkled on the dough and
kneaded.
6) The dough may be covered with a wet
cloth.
7) Make small balls.
Step-3
1) Stuff the 'Ulutham Pooranam' into rice
dough balls.
3. Kai Murukku
1) Soak rice in water for 30 minutes. Drain
the water. Dry the rice on a cloth.
Grind the dried rice in a 'Flour Mill'
to a fine powder. Pass it through a fine
sieve.
2) Dry roast the rice flower lightly.
3) Dry roast black gram and grind it to
powder in a mixie. Pass it through a
fine sieve.
4) Mix rice flour and black gram flour in
the ratio of 7:1. Add butter equivalent
to two lemons, required salt asafoetida
and water. Knead and make the dough.
5) Take a big lemon sized dough. Use first
three fingers and form twisted spirals
to form 'murukku' shape. Keep on a wet
cloth.
6) Take it carefully and put it in hot oil
and deep fry.
4. Salt Seedai

sieve. Dry roast to red colour.
fine sieve.
to two lemons, grated coconut
(half/small), salt, asafoetida, one ladle
of hot oil and water.
Knead and make the dough.
Avoid excess coconut to ensure crisp
seedai.
4) Make balls and keep on cloth.
5) Deep fry in oil and take it out when
they are crisp.
5.Mullu Murukku ( Manangombu)
1) Mix and grind 3 1/2

cups of rice, 1 cup of
green gram and 1/2 cup
of bengal gram. If
needed the quantity of
bengal gram may be
increased by 1/8 part.
Grind in a 'Flour Mill'.
2) Add butter(2 lemon size),
salt and one ladle of hot oil. Knead into
a dough.
3) Using a disc (Acchu) with a couple of
holes, squeeze the dough in hot oil and
deep fry.
6. Thenkulal/Thenkuzhal
1) Mix and grind in a 'Flour Mill' 3 1/2

cups of rice and 1 1/2 cups of black
gram. Add cumin seeds.
2) Add butter(2 lemon size), salt and one
ladle of hot oil. Knead it into a dough.
deep fry.
Part-II
TIFFINS
1. Thavalai Adai
1) Grind 1 cup of rice, 1/2 cup of bengal gram,1/2 cup of red gram, 2 red
chillies and one spoon of cumin seeds in a mixie to a course powder.
2) Transfer the powder to a kadai. Add 4 cups of water and grated coconut
(1/2-small). Heat and stir till the mass becomes thick and hard.
3) Two spoons of sugar may be added. Knead well to make dough.
4) Make small balls, flatten them to the form of small 'vadas' and
roast on a tawa with one spoon of oil. Roast on both sides. When the vadai
turns red on both sides remove from tawa.
2. Rice Uppuma
1) Grind 1 cup of rice, 1/4 cup of bengal gram and 1/4 cup of red gram
uniformly in a mixie to a course powder resembling 'big rava'.
2) In a kadai fry 2 red chillies,1 spoon mustard seeds, asafoetida and curry
leaves in 5 spoons of oil.
3) Add water equivalent to twice the volume of the powder.
4) Add 1 spoon of cumin seeds and 2 spoons of salt.
5) Add the powder when water starts boiling. Stir vigorously to avoid lump
formation.
6) When the mass becomes thick and hard transfer to another vessel and steam
cook for 10 minutes.
3. Venn Pongal
1)Mix 1 cup of rice, 1/2 cup of green gram, 2 spoons of black pepper, 2
spoons of cumin seeds and asafoetida. Water is to be added. Water quantity
should be 1 to 1 1/4 cups more than the quantity that you will normally use for
cooking 1 cup of rice.
2) Pressure cook. Cooking time should be 10 minutes more than the normal
rice cooking time.
3) Add 3 table spoons of salt.
4) Adding ghee depends on individual wish.
5) Add fried cashews.
4. Aappam
1) Soak the following in water.

a) 1 cup of raw rice
b) 1 cup of boiled rice
c) 1/2 cup of black gram
d) 1 fistful of fenugreek.
Transfer the above after thorough soaking to a mixie. Add salt.
Grind to a nice paste.
2) Add 2 spoons of sugar and allow to ferment for a few hours.
3) Add 1 cup of coconut water.
4) Add 2 ladles of coconut milk. ( Coconut milk may be made by grinding
grated coconut and extracting the milk by squeezing and filtering )
5) Mix and form 'dosa' like batter.
6) Take a deep curved 'aappam pan'( small kadai ) with a tight lid.
Heat it and spread 1 spoon of oil uniformly inside the kadai.
7) Pour 1 ladle of batter. Tilt the pan in circular motion so that the
batter spreads uniformly and aappam is formed.
8) Keep the heating in 'medium flame'. Do not add any oil. Cook on
one side only. Close with lid tightly.
9) After sometime lift the lid. If the periphery of the aappam has turned to
light red colour remove.
5. Adai
1) Soak 1 cup of raw rice, 1/4 cup of red gram and 1/4 cup cup of bengal
gram in water for 30 minutes.
2) Transfer to a mixie. Add 3 red chillies, grated coconut(1/2),salt and
coriander leaves. Grind to a course thick batter.
3) Spread the batter with a ladle on a heated tawa and add one spoon of oil
around the periphery. Fry on both sides.
6. Thavalai Dosai
1) Soak 2 cups of rice, 1/2 cup of black gram, 1/2 cup of bengal gram and
1/2 cup of red gram in water for 2 hours.
2) Transfer to a mixie. Add salt and grind to a course batter.
3) Add asafoetida and curry leaves.

4) Allow to ferment for 1 hour.
5) If you want to make Thavalai dosai immediately add 2 ladles of curd.
6) If you want to make Thavalai dosai only the next day do not add curd.
Otherwise the dosai will become sour.
7) Heat 1/2 ladle of oil in a heavy kadai. Pour 2 ladles of batter and
spread it thick like 'oothappam.
Keep a medium flame. Close it with a lid. After sometime when one side turns
red in colour turn the dosai to the other side. Both the sides should be crisp.
7. Kovil Idly
1) Soak together 1/2 cup if raw rice and 1/2 cup of boiled rice in water for
2 hours.
2) Wash the rice mixture thoroughly. Drain the water completely.
3) Transfer to a mixie and grind into a course powder. It should not be very
nice powder.
4) Add adequate salt, 2 spoons of cumin seeds, 2 spoons of pepper, small cut
pieces of curry leaves, 1/2 cup of oil and 1/4 cup of ghee. Mix thoroughly and
allow to ferment overnight.
5) Next morning make idlys in idly cooker. If the paste is too thick some
water may be added.
8. Puliyodarai
1) Dissolve tamarind (one big sweet lime size) and matching salt in 3 cups
of water. Initially dissolve in little water. Gradually add the entire water.
2) Heat two large ladles of oil in a heavy kadai. Add 10 red chillies cut
into two. Add mustard seeds and asafoetida. Do not add curry leaves.
3) Add 1/8 cup of bengal gram and 1/4 cup of red gram.
4) Continue heating but ensure that bengal gram and red gram are not
charred. Add tamarind water. Boil till 3 cups of water gets reduced to 1 cup.
Keep a medium flame. During half way of boiling add jaggery (one lemon size).
5) Dry fry separately 1 spoon of coriander seeds and 2 spoons of bengal gram
and grind to powder in a mixie.
6) Add the powder to 'Pulikachal' and stop heating. On cooling add 2
spoons of powdered fenugreek and turmeric powder and mix and stir thoroughly.
7) Mix the 'pulikachal' in required quantity with cooked rice to
make 'Puliyodarai'.
9. Coconut rice.
1) Grate 1 coconut and fry it lightly.

2) Fry 1/4 cup of bengal gram, 1/4 cup of black gram and 2 red chillies in
oil.
3) Transfer to a mixie. Add the fried coconut. Add required salt. Grind to a
course powder.
4) Cook 1 cup of rice and mix the coconut powder.
5) If 2 spoons of ghee are added it will give out a very good aroma.
10. Brinjal Vangi bath
1) Cut 1/2 kg of brinjal into thin pieces.

oil. Further add 4 spoons of grated coconut and fry again.
3) Transfer to a mixie. Grind to powder.
4) Heat 4 spoons of oil in a kadai. Add 1 spoon of mustard seeds. Once it
splatters add cut brinjal pieces. Add 1 spoon of salt and and 1 spoon of chilli
powder. Fry thoroughly.
5) Cook 1/2 cup of rice. Add fried brinjal and powder from mixie. Add 1 more
spoon of salt. Mix everything thoroughly. It will be better if roasted ground
nuts are added. 4 spoons of ghee may be added but it is not a 'must'.
PART-III
Sambar/ Kulambu varieties
1. Paruppu Kulambu ( Sambar )
1) Cook 1/2 cup of red gram Mash it thoroughly.

2) If brinjal or Ladies' finger is to be added fry it in a kadai with 1
spoon of oil. Add little salt.
3) If ash gourd or carrot or chow chow or cluster beans or fresh beans is to
be added steam cook it. Add little salt.
4) Dissolve tamarind(lemon size) in water. Add required salt.
5) Heat the tamarind water. Once it starts boiling add the vegetable.
6) On further boiling add 2 spoons of 'sambar podi'.
7) Add the mashed red gram.
8) Sambar should be neither very thick nor very thin. If it is thin add 1
spoon of rice powder dissolved in water.
9) Fry 1 spoon of mustard seeds, 1 spoon of fenugreek, curry leaves and
asafoetida in oil. Add to sambar. Add coriander leaves. Add 1 spoon turmeric
powder.
2. Mor (Buttermilk) Kulambu
1) Make 4 cups of medium viscous buttermilk. Add salt.

2) Steam cook the vegetable you want to add. Add little salt.
3) If brinjal or ladies' finger is used fry it with one spoon of oil.
Add little salt.
4) Soak one fistful of bengal gram in water.
5) Fry 1 spoon of coriander seeds, 2 spoons of bengal gram, 1 spoon of
fenugreek, little asafoetida, 4 red chillies and 2 green chillies in oil.
6) Transfer to a mixie. Add soaked bengal gram, grated coconut(1/2) and 1
spoon of cumin seeds. Grind to a paste.
7) Dissolve the paste in buttermilk and heat. Add the vegetable. Do not
allow vigorous boiling. Stop heating once the initial boiling starts.
8) Add 1 spoon of turmeric powder.
3. Mendiya Kulambu
1) Dissolve tamarind ( one large lemon size ) in 4 cups of water. Add salt.
2) Fry 3 spoons of red gram, 3 spoons of bengal gram, 1 spoon of fenugreek,
little asafoetida, curry leaves and 3 red chillies in 1 ladle of oil. At the
fag end of frying add 'Manathakkali vathal'.
3) Add 1 spoon of 'sambar powder'.
4) Add tamarind water and boil.
5) After thorough boiling add 1 spoon of bengal gram flour and 1 spoon of
rice flour dissolved in water.
4. Mendiya Masiyal
1) Dissolve tamarind ( one large lemon size ) in water. Add salt.

little asafoetida, curry leaves, 1 red chilli and 2 green chillies in 1 ladle
of oil. Stop heating when the frying is 75% complete.
3) Add 'raw sundaikkai', small cut pieces of elephant yam and one
fist of green gram.
4) Pressure cook.
5) Mash the cooked material as much as possible with a heavy ladle.
6) Add tamarind water and boil thoroughly.
6. Sundaikai Vathal Kulambu
1) Dissolve tamarind ( one large lemon size ) in 4 cups of water. Add

required salt.
2) Fry 4 spoons of black gram, 1 spoon of bengal gram and 2 red chillies in
oil.
3) Transfer to a mixie. Add 2 spoons of black pepper, 1 spoon of cumin seeds
and one small fist of curry leaves. Grind nicely. Dissolve the paste in 2 ladles
of water.
4) Boil the tamarind water. After thorough boiling add the diluted paste.
Add little asafoetida.
5) Adding oil fried 'sundaikkai vathal' or ' manathakkali
vathal' is another option.
7. Araithu Vitta Kulambu
1) Dissolve tamarind ( one lemon size ) in 4 cups of water. Add required

salt.
2) Fry 3 spoons of coriander seeds, 3 spoons of bengal gram, 2 spoons of red
gram, 1 spoon of fenugreek, little asafoetida and 4 red chillies in oil.
4) Transfer to a mixie. Add one fistful of grated coconut. Add water and
grind nicely to a paste.
5) Boil the tamarind water. Either brinjal or ladies finger or ash gourd may
be added when the boiling starts.
6) Once the vegetable is cooked well add the paste from the mixie.
7) Add oil fried mustard seeds and curry leaves.
8. Paruppu Undai Kulambu

1) Dissolve tamarind ( lemon size ) in water. Add required water. Filter.
2) Soak 1/2 cup of red gram in water for 15 minutes. Drain the water.
3) Transfer to a mixie. Add 3 red chillies and required salt. Grind.
4) Transfer to a mixie. Add 4 spoons of oil and fry. Once the red gram is
half cooked stop frying.
5) On cooling make small balls.
6) Boil tamarind water. On boiling add 1 spoon 'sambar powder'. Add
one ball. Once it is cooked it will float on top. Take it out by a 'boondhi
ladle' and keep in another vessel. Cook all the balls similarly.
7) If the ball starts crumbling in tamrind water roll the balls on rice
flour spread on a plate before dropping them in tamarind water.
8) At the fag end add 1 ladle of curd.
9. Payatham Paruppu Masiyal
1) Cook 1/2 cup of green gram and mash it.

2) Dissolve tamarind (lemon size) in 1/2 cup of water. Add salt.
3) Boil tamarind water. On boiling add 1 spoon of 'sambar powder'
and the mashed green gram. Add 2 tomatoes cut into pieces.
4) Fry in oil in a kadai 2 green chillies, 2 red chillies, mustard seeds,
asafoetida and curry leaves.
5) Add this fried mixture in the boiling 'masiyal'.
The 'Masiyal' can also be made using lemon instead of

tamarind. But lemon juice from 2 lemons should be added at the fag end only.
10. Rasavangi Kulambu
1) Dissolve tamarind (lemon size) in 3/4 cup of water. Add required salt.
2) Fry 4 red chillies, 4 spoons of coriander seeds, 3 spoons of bengal gram
and 2 spoons of red gram. Grind in a mixie. Add salt and keep the powder ready.
3) Take small sized brinjals. Cut vertically in 4 or 5 pieces. But do not
cut fully to the bottom. Cut to 80%. Dip the cut brinjal in water. Stuff the
brinjal with the powder in the cut gaps. Close the brinjal.
4) Boil the tamrind water. Add the powder stuffed brinjals.
5) Once the brinjal is cooked completely add the remaining powder in the
'kulambu'.
6) If small size brinjals are not available cut the brinjal into pieces.
7) Fry mustard seeds in oil and add the cut brinjal pieces. Fry lightly.
8) Add to the boiling tamarind water. Once the brinjal is cooked add the
powder to the 'kulambu' gradually.
9) Rasavangi Kulambu must be thick and not thin and dilute. Add powder to
make 'Kulambu' thick.
10) Use only 'Boondhi ladle'. Only then the brinjal will not break
and disintegrate.
PART IV
Avial/Keerai/Koottu varieties
1. Avial
1) Different vegetables are to be cut uniformly to one size. Avoid colocasia

and pumpkin. Potato is not needed. If required add small quantities.
2) Transfer all the cut vegetables into one vessel. Add 2 ladles of water.
Add required salt and 1 spoon of chilli powder. Shake the vessel vigorously to
ensure through mixing of vegetables, salt and chilli powder.
3) Pressure cook
4) Grate 1/2 coconut. Transfer to a mixie. Add 2 spoons of cumin seeds, 2
green chillies and 1 red chilli. Grind.
5) Transfer to the cooked vegetables and boil for sometime.
6) After cooling add 2 ladles of curd and stir.
7) 2 spoons of coconut oil may be added if you like it or if you need it.
2. Pulippu Keerai
1) If it is 'mulai keerai' take one bundle. If it ia 'arai

keerai' take equialent quantity of 'mulai keerai'. Cut the '
keerai' into small pieces and cook it. Mash the cooked 'keerai'
thoroughly.
2) Dissolve tamarind (lemon size) in 4 cups of water. Add salt. Add the
mashed 'keerai'. Boil.
3) Fry in oil 2 red chillies, 2 green chillies and mustard seeds and add to
the cooked 'keerai'. Boil.
4) If 'keerai' is watery add 1 spoon of rice flour dissolved in
water.
3. Pulippu Koottu
1) Ash gourd, Brinjal, elephant yam, carrot,

'keerai thandu', banana flower are the vegetables that may be used.
Only ash gourd and brinjal can be cooked along with tamarind water. Other
vegetables are to be cooked separately and then added to the boiling tamarind
water.
2) Let us use ash gourd.
3) Cut ash gourd into small pieces.
4) Dissolve tamarind(large lemon size) in water. Add salt.
5) Fry in oil 3 red chillies, 2 spoons of coriander seeds, 2 spoons of
bengal gram, 2 spoons of black gram and little asafoetida.
6) Transfer to a mixie. Add grated coconut(1/4) and 2 spoons of black
pepper. Grind nicely.
7) Add the cut pieces of ash gourd to tamarind water. One fistful of bengal
gram can also be added. Boil.
8) Once the ash gourd is well cooked add the grinded material.
9) If you have not added bengal gram you may add cooked red gram at the end.
10) Cooked green beans or 'kothu kadalai' or peas can be added.
Adding any one is adequate.
11) Add mustard seeds fried in oil.
4. Poricha Koottu
1) All green vegetables like beans, fresh beans, brijal, ashgourd etc can be
used. Carrot cannot be used.
2) Cut 1/2 kg of vegetable.
3) Cook the vegetable with 1/2 cup of green gram and salt.
4) Fry in oil 2 red chillies, 2 cups of black gram, 1 spoon of bengal gram
and little asafoetida.
5) Transfer to a mixie. Add grated coconut(1/4) and 1 spoon of black pepper.
Grind.
6) Transfer to the cooked vegetable and green gram. Boil for some more time.
7) Add oil fried mustard seeds.
PART V
Rasam Varieties
1. Paruppu Rasam
Quantity- 4 Cups
1) Pressure cook 1/2 cup of red gram. Mash the cooked red gram.
2) Dissolve tamarind( lemon size ) in 2 cups of water. Add reqyired salt.
Add 2 tomatoes cut into pieces. Boil.
3) After thorough boiling add 2 tea spoons of 'rasam powder'. Boil
further.
4) Add the mashed red gram. Add water to make up for 4 cups of '
rasam'.
5) If Rasam becomes very thick add less red gram.
6) Fry in a kadai 1 spoon of mustard seeds, little asafoetida and curry
leaves in 1 spoon of oil.
7) Add the fried material to 'Rasam'.
8) Add cut coriander leaves.
2. Milagu Rasam
Quantity- 4 Cups
1) Boil 2 cups of water with tamarind (Lemon size) and required salt.
2) Fry in a kadai 2 red chillies, 2 spoons of red gram, 2 spoons of bengal
gram and curry leaves in 1 spoon of oil.
and curry leaves. Add 1/2 cup of water. Grind well.
4) After boiling tamarind water thoroughly add the material from the mixie.
Boil for 1 minute.
5) Water is to be added to make the total quantity of 'Rasam' is 4
cups. Pour out the balance water.
6) When foaming starts stop heating.
3. Seeraga Rasam
Quantity-4 cups
1) Heat 2 cups of water with tamarind (lemon size) and required salt. Do not
dissolve tamarind. Separate it to small parts. Add 1 1/2 spoons of 'Rasam
Powder'.
2) Fry in a vanali 3 spoons of red gram.
3) Transfer to a mixie. Add 1 spoon of cumin seeds. Add water. Grind nicely.
4) After thoroughly boiling tamarind water add the contents from mixie. Add
water to make the total quantity of rasam to 4 cups.
5) Stop heating when foaming starts.
6) Add curry leaves and oil fried mustard seeds.
4. Mysore Rasam
Quantity- 4 cups
1) Cook 1/2 cup of red gram and mash it thoroughly.

2) Dissolve tamarind ( 'more than lemon size-extra will be sundaikai
size ) in 2 cups of water. Add salt. Boil.
3) Fry in a kadai 4 red chillies, 3 spoons of coriander seeds and 2 spoons
of bengal gram in 2 spoons of oil.
4) Transfer to a mixie. Add 2 spoons of black pepper and 1 spoon of cumin
seeds. Grind nicely.
5) After thorough boiling of tamarind water add the mashed red gram and
contents of the mixie and boil for some more time.
6) If the total quantity of rasam is not equivalent to 4 cups add water to
make up.
7) After stopping the heating add oil fried mustard seeds, curry leaves and
little asafoetida.
9) Rasam powder is not required for 'Mysore Rasam'.
5. Veppanboo Rasam
Quantity- 4 Cups
1) Boil 1 cup of water with tamarind (lemon size), required salt and 1 red
chilli.
2) Large quantity of red gram is not required for this rasam. Add only 4
spoons of cooked red gram dissolved in water.
3) Add water to make up the total quantity of rasam to 4 cups. After
thorough boiling stop heating.
4) Fry in a kadai 4 spoons of dry 'Veppanboo' in 4 spoons of oil
till the 'veppanboo' turns black.
5) Add the oil fried 'veppanboo' to rasam after stopping the
heating. Do not add mustard seeds.
6. Poricha Rasam
Quantity- 4 Cups

2) Fry 3 spoons of coriander seeds, 2 spoons of red gram, 2 spoons of bengal
gram and 4 red chillies in oil.
3) Transfer to a mixie. Add 2 spoons of black pepper, 2 spoons of cumin
seeds and some curry leaves. Add little water. Grind nicely.
4) Take 3 cups of water. Add mashed red gram and the contents from mixie.
Boil. Add water to make the total quantity of rasam to 4 cups. Stop heating
after boiling for sometime.
5) Tamarind is not required. Add salt only.
6) Add fried mustard and asafoetida.
8) Do not add rasam powder.
9) For those persons who need sour taste squeezed lemon juice may be added
directly to rasam rice in the plate when eating.
7. Lemon Rasam
Quantity- 4 Cups
1) Cook 1/2 cup of red gram. Mash it thoroughly.

2) Take 2 cups of water. Add 3 tomatoes after cutting into pieces. Add 2
spoons of salt. Boil for sometime.
3) Add the mashed red gram. Add 2 spoons of rasam powder. Add water to make
up the quantity of rasam to 4 cups.
4) Boil for some more time and stop heating.
5) Squeeze the juice from 1 large size lemon or 2 small size lemons in the
rasam.
6) Add oil fried mustard seeds,and curry leaves.
PART VI
Karamadu varieties
1. Paruppu Usili Karamadu
1) All green vegetables like beans, fresh beans, cluster beans, banana
flower etc can be used. Ladies finger is not suitable.
2) Soak 1/2 cup of red gram in water for 15 minutes.
3) Cook the vegetable separately with salt.
4) Transfer the soaked red gram to a mixie. Add 3 red chillies and salt to
match the red gram. Grind.
5) Heat 5 spoons of oil in a kadai. Add mustard and once it splatters add
the contents from mixie.
6) Heat and stir till red gram becomes loose and powdery.
7) Add the cooked vegetable. Mix for sometime before stopping heating.
2. Surul Keerai Paruppu Usili Karamadu
1) Take 10 leaves of colocasia. Wash and spread them on a clean tray.

2) Soak 3/4 cup of red gram in water. Transfer to a mixie. Add 3 red
chillies, asafoetida and required salt. Grind nicely.
3) Remove the contents of mixie. Take a small quantity (lemon size) and
spread it the back side of one leaf spread on tray. Roll the leaf. Repeat this
till all 10 leaves are rolled.
4) Steam cook the rolled leaves. Then cut each leaf roll to a length of
about half finger.
5) Heat 4 spoons of oil in a kadai. Add mustard seeds . After they splatter
add the cut leaf rolls and fry till they start shrinking. Use 'Boondhi
Ladle' to ensure that leaf rolls are not broken.
3. Puli Sertha Karamadu
1) Raw banana, Brinjal, Ladies finger, Ashgourd etc can be used.

2) Cut the vegetable into small pieces and drop into a vessel.
3) Dissolve tamarind(small lemon size) inwater. Add salt.
4) Add tamarind water in the vessel. Ensure that the vegetable is completely
immersed. Add 1 spoon of 'sambar powder'. Add little turmeric powder.
5) Cook the vegetable. Stir regularly.
6) Once the vegetable is completely cooked stop heating. Drain out the
tamarind water using a filter. In other words water should be removed from the
vegetable.
7) Fry in a kadai mustard seeds, 1 spoon black gram, little asafoetida and
curry leaves(if available) in 4 spoons of oil. Add the vegetable free from
water.
8) Fry for some more time. Durind frying 1 spoon of 'Rasam powder'
may be added.
PART VII
Podimas Varieties
1. Potato Podimas
1) Boil 1 kg of potato partially. Peel off the skin. Mash it to loose
condition. There should be no lumps.
2) Heat 4 to 5 spoons of oil in a kadai. Add 1 spoon of mustard seeds, 1
spoon of bengal gram and 1 spoon of black gram and fry. Further add 1 spoon of
chilli powder, 2 green chillies cut into pieces and curry leaves. Continue
frying.
3) Add msahed potato and salt. Mix well using a 'Boondhi Ladle'.
After thorough mixing add grated coconut. 1 ladle of of cooked red gram may
also be added. Squeeze juice from 1 large lemon.
4) At the fag end cut coriander leaves may be added.
5) Podimas will be tasty only if salt and spice are added in right
quantities.
6) If guests are expected fried cashew cut pieces may be added.
2. Raw Banana Podimas
1) Cut the raw banana in 3 pieces (if it is big in size) or in 2 pieces (if
it is small in size). Do not peel off the skin.
2) Steam cook. Peel off the skin. Mash it to a loose condition. There should
be no lumps.
frying.
4) Add mashed raw banana and salt. Mix well using a 'Boondhi Ladle'.
After thorough mixing add grated coconut. One ladle of cooked red gram may also
be added. Squeeze juice from 1 large lemon.
5) At the end cut coriander leaves may be added.
3. Elephant Yam Podimas
1) Peel of the skin of elephant yam. Was thoroughly. Cut into large pieces.
Steam cook. Mash it to a loose condition. There should be no lumps.
frying.
3) Add mashed elephant yam and salt. Mix well using a 'Boondhi
Ladle'. After thorough mixing add grated coconut.One ladle of cooked red
gram may also be added. Squeeze juice from one large lemon.
PART VIII
Gotsu/Pitley
1. Brinjal Gotsu
1) Apply and spread 1 spoon of oil on the outer skin of a large brinjal.
Heat it on a direct fire slowly. Rotate the brinjal on all sides and grill
uniformly. The sin will turn black. Dip it in water. Peel off the skin. Mash
the brinjal. ( Alternatively brinjal can be cut into small pieces- nonecessary
to grill or fry)
2) Dissolve tamarind( one large lemon size) in 1 large cup of water. Add
salt.
3) Fry 2 red chillies, 1 green chilli, mustard seeds and little asafoetida.
Add to tamarind water.
4) Boil thoroughly till the tamarind aroma disappears.Stop heating.
5) Add the mashed brinjal and mix well.
6) Add coriander leaves cut into pieces.
7) Brinjal gotsu can be a side dish for 'pongal' or ' rice
upma'. Brinjal gotsu can be mixed with cooked rice and eaten.
2. Ladies finger Gotsu
1) Cut ladies finger into small pieces and fry in little oil.
2) Dissolve tamarind(one large lemon size) in one large cup of water. Add
salt.
4) Boil thoroughly till the tamarind aroma disappears. Stop heating.
5) Add the fried ladies finger and mix well.
7) Little quantity of jaggery can be added.
3. Brinjal and Ladies finger Gotsu.
1) This gotsu can be made using both the vegetables and follwing the same
receipie as mentioned in brijal/ladies finger gotsu
4. Bitter gourd Pitley
1) Cut bitter gourd into small pieces.

2) Cook the bitter gourd in 4 times the volume of bitter gourd adding 1
spoon of salt. Drain the water by filtering.
3) Dissolve tamarind(lemon size) in water. Add 1 spoon of salt. Add the
cooked bitter gourd. Add water to ensure that bitter gourd is completely
immersed in tamarind water. Boil.
and 2 spoons of black gram. Transfer to a mixie. Add grated coconut(1/2) and 1
spoon of black pepper. Grind nicely.
5) Transfer the contents of mixie to the cooked bitter gourd.
6) Jaggery(betel nut size) can be added depending on the taste of the
individual.
7) Boil thoroughly and stop heating.
8) Add fried mustard seeds.
9) Add 1/4 cup of cooked bengal gram or 2 ladles of cooked red gram.
PART IX
Chutney ( Thogayal ) Varieties
1. Brinjal Thogayal
1) Apply and spread i spoon of oil on the outer skin of a large brinjal.
uniformly. The skin will turn black. Dip it in water and peel off the skin.
Mash the brinjal.
2) Soak tamarind ( small lemon size ) in 1 ladle of water. Add salt. Squeeze
out the tamarind extract. Strain well.
3) Fry 1/e cup of black gram, 2 red chillies 1 green chilli and little
asafoetida.
4) Transfer to a mixie. Add tamarind extract. Add coriander leaves. Grind
into a course paste.
5) Add mashed brinjal and mix thoroughly.
2. Coconut Thogayal
1) Grate 1 coconut.
2) Soak tamarind( lemon size ) in 1/2 cup of water. Add salt. Squeeze out
the tamarind extract. Strain well.
3) Fry 1/2 cup of black gram, 3 red chillies and little asafoetida.
4) Transfer to a mixie. Add the grated coconut and tamarind extract. Grind
nicely.
3. Coriander leaves Thogayal
1) Pluck out the coriander leaves and discard the stems. Wash thoroughly.
Drain the water completely.
4) Transfer to a mixie. Add tamarind extract and coriander leaves. Grind
5) Small quantity of grated coconut can be added but the 'thogayal'
is to be consumed the same day.
PART X
Pachadi Varieties
1. Mango Pachadi
1) Cut a large mango into thin pieces after peeling off the skin.
2) Heat 1 cup of water. Add 1 spoon of salt. Add mango pieces. Once mango is
well cooked mash it with a ladle.
3) Add powdered jaggery (large sweet lemon size).
4) Once the jaggery gets completely dissolved, boil thoroughly and stop
heating.
5) Add fried mustard seeds and 1 chilli.
2. Coconut Pachadi
1) Grate either 1 coconut or half.(depending upon the quantity you require).

2) Add required salt.
3) Transfer to a mixie. Grind nicely.
4) Transfer the contents of the mixie into a vessel. Add required curd.
6) If required add more salt.
3. Coriander leaves Pachadi
1) Wash required quantity of coriander leaves thoroughly. Drain the water

completely.
2) Transfer to a mixie. Add required salt, 1 green chilli and small quantity
of grated coconut. Grind nicely.
3) Transfer to a vessel. Add curd and mix well.
4. Cucumber Pachadi
1) Cut cucumber into small pieces. Add curd and required salt.
Altenatively, cucumber may be fried in oil before adding curd.
5. Ladies finger Pachadi
1) Cut ladies finger into small pieces.

2) Fry mustard seeds in oil in a kadai. Add the cut pieces of ladies finger.
Continue frying. The stiskyness of ladies finger should be completely removed.
add salt and stop frying when it turns light red in colour.
3) After cooling add curd. If required add more salt.
6. Pumpkin (parangikai) Sweet Pachadi.

1) Cut pumpkin into thin squre pieces.
2) Cook in required water with little salt.
3) Once the pumpkin is cooked add required jaggery.
4) After cooling add 2 ladles of curd.
7. Pumpkin (parangikai) Mustard Pachadi
1) Cut pumpkin into thin square pieces.

3) Grind in a mixie 2 spoons of mustard seeds, grated coconut(little) and 2
chillies.
4) Transfer the contents from mixie to the cooked pumpkin. Boil throughly.
Add mustard seeds.
5) On cooling add 2 ladles of curd. Do not add jaggery.
PART XI
Podi Varieties
1. Sambar Podi
1) Fry 1 1/4 cups of coriander seeds, 1/4 cup of red gram and 1/4 cup of
bengal gram without oil.
2) Fry 1/4 cup of fenugreek.
3) Transfer both to a mixie and grind.
4) Fry 1/4 kg oh red chillies in 1 spoon of oil and grind in a mixie.
5) Mix the powder of coriander seeds/red gram/gengal gram/fenugreek and
chilli powder in the ratio of 3:1
6) Add salt and turmeric powder.
2. Rasam Powder
1) Fry 1 cup of coriander seeds, 1/2 cup of redgram, 2 spoons of bengal gram
and 10 red chillies without oil.
2) Fry 1/4 cup of cumin seeds.
3) Transfer both to a mixie. Add 1/2 cup of black pepper. Grind.
4) Add 1 table spoon of turmeric powder.
3. Karamadu Podi
1) Fry 1 cup of coriander seeds, 1/2 cup of bengal gram and 1/2 cup of black
gram and 10 red chillies. Add 1 fist of dry curry leaves.
2) Transfer to a mixie and grind.
4. Paruppu Podi
1) Fry in a kadai 1 cup of red gram and 4 red chillies in 3 spoons of oil
till it turns into golden colour.
2) Transfer to a mixie. Add 2 spoons of black pepper. Add 2 spoons of salt.
If common salt is not available use table salt. Grind into a course powder but
not too course. It should not stick to your tongue.
3) Taste the powder to adjust the quantum of salt.
5. Idli Chilli Powder
1) Fry in a kadai 1 cup of black gram, 10 or 12 red chillies and asafoetida(

equivalent to 2 black gram size) in 4 spoons of oil.
2) Transfer to a mixie. Add 3 spoons of salt. grind into a course powder.
3) Taste the powder and adjust the quantum of chilli if it is to be more or
less spicy.
4) Frying 2 spoons of 'ellu' without oil and adding during grinding
will be liked by those who prefer the aroma of 'ellu'.
Reply Forward
Satya Sarada Kandula to bhama230765

show details Jul 24 Reply
Thank you
sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo
much!
Very nice of you.!!!!
- Show quoted text -

On 7/24/08, Bhama Sridharan <bhama230765@yahoo.com> wrote:
Dear Sarada
I am forwarding my granny's recipes
Bhama
--- On Wed, 6/11/08, R Kannan <kannan130@yahoo.com> wrote:
From: R Kannan <kannan130@yahoo.com>

Subject: South Indian Iyengar Cooking
To: "Bhama Sridharan" <bhama230765@yahoo.com>
Date: Wednesday, June 11, 2008, 5:37 AM
South Indian Iyengar Cooking
Recipes By Saroja Raman
PART- 1
Bhatchanams
A-SWEETS
1.Carrot Halwa:
1)Pressure cook 1/2 kg of washed and grated

carrot in 1/2 cup of milk.
2)Mash the cooked carrot with a ladle.
3)In a kadai heat 1/2 cup of water and sugar
equivalent to 2 1/2 times the volume of
mashed carrot.
4)Heat till you get two 'string consistency'.
5)Add the mashed carrot and continue heating and stirring till the
6)Add small quantity of ghee.
7)Add fried cashews and raisins.
8)Add cardamom powder.
Another Method:
In a kadai heat mashed carrot, sugar and milk together and stir till
the moisture is completely absorbed. Then add ghee and other items can be
added.
2. Ash gourd Halwa ( Pooshanikkai Halwa )
1) Take a hard ash gourd (muthina pooshanikkai)

2) Cut out 5 or 6 pieces.
3) Peel off the skin and grate.
4) Pressure cook without the addition of water.
5) Drain the water by filtering through a 'tea
filter' or a soft cloth. Ensure that the
entire water is drained out.
6) In a kadai heat 1/2 cup of water and
sugar equivalent to 2 1/2times the
volume of cooked ash gourd.
7) Boil till you get 'two string consistency'.
8) Add cooked ash gourd and boil till the
9) Add 4 or 5 spoons of ghee.
10) Add saffron. If not available add colour
powder.
3. Badam Halwa
1) Soak 100 grams of almonds in warm water for

30 minutes. Peel off the skin.
2) Grind nicely in a mixie with 1/2 cup of milk.
3) Transfer to a heavy kadai, add 2 cups of
sugar and heat. Stir continuously till it
thickens. Add 4 spoons of ghee, mix and
stop heating. Pour on a large plate. Spread
uniformly with a ladle. Once it is cooled
cut into pieces with a knife.
4. Wheat Milk Halwa
1) Soak 1/2 cup of full wheat in adequate (not too much and not too
less) water overnight.
2) Drain the water and grind well in a mixie.
3) Transfer to a vessel and allow to settle for 30 minutes. A layer of
water will surface at the top. Drain this water carefully without disturbing the
bottom viscous layer of wheat paste.
4) Transfer to a kadai. Add sugar 2 times the quantum of wheat paste.(
If sugar is slightly in excess or less it does not matter) Start heating. Stir
continuously. It will take a long time for the wheat paste to become thick.
Continue stirring patiently. The halwa should reach such a thick consistency
that if you touch it with a finger it should not stick to the finger.
5) At the end add 4 spoons of ghee, stir and pour in a plate. Spread
the halwa uniformly on the plate.
6) Once the halwa cools down cut it into pieces using a knife.
7) Preparing this halwa takes lot of time, but it is not only very
tasty but also is very good for health.
5. Poppy seed(Kasakasa),Coconut Payasam
1) Cook 1/2 cup of poppy seeds in 1 1/2 cups of

water.
3) If almonds are available, 10 pieces may be
taken and after peeling off the skin may be
added in the mixie for grinding along with
grated coconut.
4) Add the contents of the mixie to the cooked
poppy seeds.
7) Add1/2 cup of milk.
6. Green gram,broken rice( Arisi ravai),coconut

Payasam

2) Wash in water 1/2 cup of green gram and
1/4 cup of broken rice.
3) Pressure cook the green gram and broken
rice in 1 1/2 cup of water.
4) Transfer to a kadai and heat after adding
1 1/2 cups of jaggery.
5) Once the jaggery is completely molten and
starts boiling add the coconut from the
mixie.
6) 1/2 cup of milk may also be added.
7) After adding everything and thorough boiling
stop heating.
7. Vermicelli Payasam
1) Break vermicelli into pieces.

2) Fry one cup of vermicelli in 4 spoons of
ghee till it turns red in colour. Ensure
that it is not burnt out.
3) Add the fried vermicelli to 2 1/2
cups of boiling water.
4) After the vermicelli is well cooked add
1 1/2 cups of sugar and continue
heating.
5) Once the sugar is dissolved add one cup of
milk.
Alternately instead of full vermicelli a

mixture of 50:50 of vermicelli and rava can
also be used.
8. Sago Payasam
1) Boil 1/2 cup of sago in 2 1/2

cups of water. After the sago is fully
cooked if water is inadequate some more
quantity of water may be added.
2) Add one cup of sugar and continue heating.
3) Once the sugar gets completely dissolved
add one or one and a half cups of milk.
9. Milk Payasam
1) Grind 1/2 cup of rice in such a way that

the rice is broken into two pieces.
2) Boil 2 litres of milk. On boiling add one
big fistful of broken rice after washing in
water.
3) Boil till the 2 litres milk is reduced to
1 1/2 litres. The rice should get
completely melted. Rice should not be
visible separately in the milk.
4) Stop heating once the milk and rice get
thoroughly blended.
10. Akkara Vadisal
1) Grind one cup of rice in such a way that the

the rice is broken into two pieces. It
should not get powdery.
2) Fry the broken rice in a small quantity of
ghee.
3) Add 1/4 cup of green gram.
4) Pressure cook the rice/green gram mixture
in 4 cups of water.
5) Add 1/2 cup of water and 3 cups of
powdered jaggery and heat.
6) Once the jaggery melts completely add 2
cups of milk.
8) It should have free flowing consistency. It
should be possible to transfer it from the
kadai to a plate using a ladle.
9) If it is very thick some more quantity of
milk or hot water may be added.
11) If nutmeg is available take a small piece,
fry in ghee, grind to powder and add. It will
give a pleasant aroma.
Alternately Akkara Vadisal may be prepared

with full rice also. But the cooked rice
should be very soft. Full rice should not be
visible.
11. Sheera Annam

3) Fry the rice lightly in 4 spoons of ghee.
4) Add 1/4 cup of green gram, 4 cups of
water and 3 cups of milk to the fried
rice and pressure cook. Cooking time should
be 10 minutes more than the normal cooking
of rice.
5) Mash the cooked material.
6) Add 2 1/2 cups of sugar, stir and boil.
12. Sugar Pongal

3) Fry the rice in a kadai lightly in 4
spoons of ghee.
4) Pressure cook the fried rice with 1/4
cup of green gram and one cup of milk. The
quantity of water that is added in the
cooker should be one cup more than the
quantity that will be added for regular
rice cooking.
5) Pressure cook 10 minutes more than the
regular rice cooking.
6) Mash the cooked material with a ladle.
7) In another kadai boil 3 1/2
cups of jaggery in 1/2 cup of water.
8) Once the jaggery gets completely molten,
transfer the contents into another vessel
carefully in such a way that the top
portion gets transferred and the bottom
muck of jaggery water is left behind and
discarded.
10) Heat and boil again the jaggery water
till you get the aroma of jaggery syrup.
11) Add the mashed rice/green gram mixture
and stir vigorously.
14) Add ghee to taste.
13. Rava Laddu
1) Dry roast one cup of rava till it turns red

in colour.
2) Grind it to powder in a mixie.
3) Grind 1/2 cup of sugar separately in a
mixie.
4) Mix the powdered rava and sugar.
6) Add fried cashew cut in small pieces.
7) Add 1/2 cup of molten ghee.
8) Make laddus in the form of small balls.
9) If you find it difficult to form the balls,
add some milk or some more quantity of ghee.
In a similar way green gram laddus can be made

using green gram instead of rava.
14. Milk Poli
1) Mix 1/2 cup of chiroti rava, 1/2 cup

of maida and 1/2 spoon of salt.
2) Add a small quantity of water and knead to
form dough.
3) Prepare small balls from the dough and roll
them out into very thin appalams.
4) Boil 1 1/2 litres of milk with 1/2
cup of sugar till the sugar dissolves
completely. If you stir using a ladle the
milk will not boil and over flow.
6) Heat oil in a kadai. Once heated turn the
flame into 'sim' position.
7) Now deep fry the appalams in heated oil.
8) Spray sugar on the fried appalams. These
appalams can be kept and consumed
'as it is' for 4 to 5 days.
9) Dip the crisp appalams one by one in hot
milk. They will get soaked in milk.
10) Using a 'boondhi ladle' keep them on a broad
plate after folding once.
15. Rava Kesari
1) Fry 2 cups of rava in 1/2 cup of ghee

to red colour.
2) Add the fried rava to 3 cups of water and
stir. ( the quantity of water to be used
depends on the quality of rava )
3) Once rava is fully cooked add 2 1/2
cups of sugar and continue stirring.
4) Add 1/2 cup of ghee.
5) On getting the right consistency stop
heating.
16. Laddu
1) Mix 5 cups of basan with water and ensure

free flowing consistency. Heat oil in a kadai
and pass the basan water mixture through
Boondhi sieve into boiling oil. Once deep
fried take out 'boondhi'.
2) Boil 2 cups of water with 6 or 6 1/2
cups of sugar till it reaches ' small
string' consistency.
3) Add Boondhis to the sugar syrup and make a
dough.
4) Add nutmeg and cardamom powder.
6) Make balls of laddu. If there is difficulty
in forming the balls add some more quantity
of water and heat the dough lightly.
17. Jangiri
1) Soak 1/2 cup of rice and 2 cups of

black gram in water for 25 to 30 minutes.
2) Grind it into a coarse paste.
3) Grind the coarse paste once again in
batches of small quantities till you get a
composite fine (butter like) and hard paste
4) Heat 5 cups of sugar in one cup of water
till you get 'one string consistency'.
5) Add kesari powder/ saffron/ rose essence.
6) Take little dough in jangiri cloth or a
plastic bag with a hole in centre.
7) Heat oil in a flat pan.
8) With gentle pressure put two circles in
clockwise direction in hot oil and
complete by forming small chains in the
anti-clock direction ending at the point
where you started.
9) Turn over and fry till both sides are
cooked to golden colour.
10) Put the cooked jangiri into the hot sugar
syrup and allow it to soak by turning it
once. If the sugar syrup becomes thick and
hard add one ladle of water and heat again
till it starts boiling.
11) Once well soaked remove the jangiri from
the sugar syrup and arrange on a broad
plate.
18. Mysore Pak
1) Boil 2 1/2 cups of sugar in one cup

of water in a heavy kadai ( Vengala Uruli )
till ' one string consistency' is reached.
2) Spray one cup of bengal gram flour into the
sugar syrup while continuing heating and
vigorous stirring.
3) Heat one to two cups of ghee till it starts
fuming.
4) Add the molten ghee little by little into
the bengal gram and sugar syrup mixture and
continue stirring.
5) When the mixture looses it's moisture and
starts frothing with a pleasant aroma add
one ladle of curd.
6) Stir and pour the entire mixture onto a
large plate. Do not tap the mysore pak on
the plate with the ladle. Hold the plate on
both sides and shake the plate. Mysore pak
will spread uniformly on the plate.
19. Coconut Mysore Pak

2) Boil 3 cups of sugar in one cup of water
till the sugar syrup gets thick.
3) Add grated coconut and continue stirring.
4) Add one cup of bengal gram powder gradually
with constant stirring.
5) Once an uniform mixture is obtained add
3/4 to one cup of ghee in 2 or 3 stages.
6) When the moisture is removed and the

contents reach the proper consistency with
a pleasant flavour pour onto a large plate.
7) Level the Coconut mysore pak and cut it
into pieces.
20. Pillayar Kolukkattai ( Sweet )
Step-1
Coconut Pooranam:
2) Boil jaggery equivalent to a big
sweet lime in one ladle of water.
3) Add grated coconut when jaggery gets
molten.
4) Stir till moisture is removed. If you
take it in hand it should be sticky.
Step-2
Drain the water. Dry the rice on a cloth.
Grind the rice in a mixie to a fine powder.
Pass it through a fine sieve.
cup of rice powder slowly with constant
stirring.
oil and stir.
4) Stop heating.
5) Pour on to a tray and knead well to form a
smooth dough without lumps. If the dough is
very hard small quantity of water may be
sprinkled on the dough and kneaded.
6) The dough may be covered in a wet cloth.
7) Make small balls
Step-3
1) Stuff coconut pooranam into rice dough
balls.
21. Maida Flour Cake
1) Heat one cup of ghee till it fumes.

2) Add one cup of maida and stir vigorously.
3) In a kadai boil 2 cups of sugar in one cup
of water till 'two string consistency' is
reached.
4) Add maida/ghee mixture and stir till proper
consistency is obtained.
5) Add butter equivalent to a large lemon.
6) Pour on to a plate and cut into pieces.
7) If cakes are not properly formed heat and
stir the contents once again.
22. Sweet Seedai ( Vella Seedai )
Step-1: Rice flour

2) Drain the water and dry the rice on a cloth
till the moisture gets evaporated.
3) Grind the dried rice nicely in a 'Flour Mill'
4) Pass it through a fine sieve.
5) Dry roast the sieved rice flour very lightly.
Step-2: Black gram flour

1) Dry roast black gram.
2) Grind in a mixie to fine powder.
3) Pass through a fine sieve.
Step-3
1) Heat one cup of jaggery in one cup of water.
2) Add either grated coconut or small cut
pieces.
3) Boil the mixture.
4) Add 7 cups of rice flour and 3/4 cup of
black gram flour.
5) The ratio of 7:0.75 may be altered as per our

requirement.
6) Mix till a thick dough is formed.
7) If the dough is too hard more water may be
added and further kneaded.
8) Make balls and keep them on a cloth.
9) Too much of pressure should not be applied
when preparing the balls. A gentle squeeze
is adequate.
23. Appam
1) Dissolve 1 1/4 cups of jaggery

in hot water. Add one cup of wheat flour
and 1/4cup of rice flour. Ensure
that the paste is free flowing.
2) Make appams with a low flame.
24. Adhirasam
1) Soak rice in water for half an hour. Drain

the water. Dry the rice by spreading it on
a cloth. Grind the dried rice to powder.
2) Boil 3/4 cup of jaggery in 3/4
cup of water and once the jaggery
syrup gets right consistency stop heating
3) Add rice flour and knead. The dough should
not be too thick.
5) Make balls from the dough. Flatten them
with hands on a plantain leaf.
6) Heat oil and deep fry adhirasams till they
turn golden red in colour.
7) If the dough is kept overnight in
refrigerator and adhirasams are made next
day they will taste still better.
8) Instead of grinding the rice you can use
rice flour straight away. But to check the
suitability of rice flour sprinkle little
milk on rice flour and try to make balls.
If unable to form the balls, the rice
flour is not suitable.
25. Gulab Jamun
1) Boil 2 litres of milk and continue

heating till it forms 'koa'
2) Cool it.
3) Add 3/4 cup of maida and one tea
spoon of cooking soda. Knead and make a
thick dough.
4) Keep the dough in water for 30 minutes.
5) Make small balls from the dough.
6) Dissolve 5 cups of sugar in 6 cups of
water.
7) Deep fry the balls in hot oil (keep low
flame)to golden colour.
8) Drop the fried balls into sugar syrup.
9) Rose essence may be added.
26. Porivilangai Undai
1) Dry roast the following to red colour.

Boiled Rice - one cup
Wheat Flour - one cup
Green gram - 1/2 cup
Bengal gram - 1/2 cup
2) Grind into powder.
3) Make a thick jaggery syrup by using 3
cups of jaggery. Small cut pieces of
coconut may be added to the jaggery.
4) Mix the powder with jaggery syrup and make
balls.
27. Bengal gram Poli

Step-1 Pooranam
1) Cook 2 cups of bengal gram in water to
75%. ( Do not cook to 100% )
3) Add 2 cups of jaggery and heat.
4) Once the jaggery has completely melted add
grated coconut( half)
5) Stir till the mixture becomes hard and dry.
6) Transfer to a mixie and grind to a smooth
paste(Pooranam). Add cardamom powder.
8) If the Pooranam is soft transfer back into
a kadai and heat till the paste gets hard.
Step-2
of chiroti rava and a pinch of salt. Knead
spoons of oil.
5) Roll out each ball into small circle. Keep
one ball of 'Pooranam' (lemon size) on top.
Close and seal.
7) Roast on a tawa with one spoon of oil till
top side gets cooked and turns red in colour
28. Coconut Poli
Step-1 Pooranam
1) Grate one large coconut.
2) Boil 1 1/2cups of jaggery in 1/2
cup of water. When the jaggery gets melted
completely add grated coconut. Ensure that
the jaggery syrup/coconut mixture is thick
and hard.
3) Dry roast 1/2 cup of bengal gram and grind
it into powder.
3) Transfer the jaggery syrup/coconut
mixture and the bengal gram powder to a
mixie and grind the entire mixture to a
hard paste (Pooranam). Add cardamom powder
4) If the Pooranam is soft transfer back to
a kadai and heat till it gets hardened.
Step-2
of chiroti rava and a pinch of salt.
Knead till the dough becomes like rubber.
spoons of oil.
Keep one ball of 'Pooranam' (lemon size)
7) Roast on a tawa with one spoon of oil
till top side gets cooked and turns red
in colour.
29. Puttu

minutes. Drain the water completely. Dry
the rice on a cloth. Grind the dried rice
into fine rice flour. Pass it through a
fine sieve.
2) Add one tea spoon of salt to 1/2 cup
of water.
3) Add the salt water gradually in small
quantities to rice flour and mix.
4) Mixing is to be done carefully. If
excess water is added the consistency
will make it suitable to make balls.
This should be avoided.
5) Steam cook the salt water mixed rice
powder.( Keep it on a cloth or leaf in
the cooker )
6) Transfer the cooked powder on a plate
and spread it. Ensure that there are
no lumps.
7) Boil 1 1/2 cups of jaggery in one cup
of water and make a thick syrup.
8) Add the steam cooked rice powder and
stir thoroughly till the mixture becomes
completely loose powder. Ensure that
there are no lumps.
9) 2 ladles of well cooked bengal gram can
be added.
11) The final mixture should be completely
free from lumps and should be soft like
flower. Utmost caution is needed to
prepare this dish.
30. Sojji Appam
Step-1 Pooranam
1) Roast one cup of rava in 1/2 cup of
ghee to to red colour.
2) Heat 1 1/2 cups of water in a kadai.
When the water starts boiling add the
ghee roasted rava. When the mass hardens
add one cup of jaggery. 100% cooking of
rava is not necessary.
3) Heat till the mass gets hard that can be
made into balls.(Pooranam)
Step-2
spoons of oil.
6) Keep one ball of 'Pooranam'(lemon size)
8) Deep fry in hot oil. Rava need not get
fully fried. The top and bottom layers of
wheat flour and chiroti rava should
cover the 'Pooranam' completely.
31. Coconut Sojji Appam ( Kirikkipattu)
Step-1 'Pooranam'
1) Dry roast 2 cups of bengal gram and grind
it to powder in a mixie.
2) Grate one big coconut. Add jaggery
equivalent to grated coconut.
3) Grind the coconut jaggery mixture in a
mixie to a smooth paste.
4) Add bengal gram powder and mix to form a
smooth paste. ('Pooranam')
Step-2
spoons of oil.
6) Keep one ball ( lemon size ) of 'Pooranam'
8) Deep fry in hot oil.
32. Three Diamond Cake
1) Heat 1/2 cup of ghee. Divide it into 3

parts.
2) Roast one cup each of bengal gram, maida
and wheat flour separately in hot ghee.
3) Boil 4 cups of sugar in 2 cups of water
till 'two string consistency' is reached.
4) Add ghee roasted bengal gram. Stir
vigorously.
5) Add ghee roasted maida and wheat flour.
Continue stirring. Add one cup of milk.
6) Add 1/2 cup of ghee and stir further.
7) When required consistency is reached pour
on to a plate.
33. Karadayan Nonbu Adai

minutes.
cloth.
powder.
5) Take 2 cups and dry roast the rice flour
to light red colour.
6) Heat 2 cups of water in a kadai.
7) Add one spoon of salt and 2 1/2 cups of
jaggery. Once the jaggery melts add
grated coconut( 1/2 small coconut).
Instead of grating small cut pieces of
coconut may also be added.
8) Add boiled 'Karamani' equivalent to 1/4th
of the dough.
9) Heat and stir till the mass becomes thick
and hard. Stop heating.
'adais'.
11) Steam cook.
B. Savouries:
1. Nonbu Salt Adai.

minutes.
cloth.
powder.
5) Take 2 cups and dry roast the rice flour to
light red colour.
6) In a kadai fry mustard seeds, one spoon
black gram and 2 red chillies in 3
spoons of oil.
7) Add grated coconut(1/2) and boiled
'Karamani'.
8) Add the rice flour.
9) Heat and stir till the dough becomes
thick and hard. Stop heating.
'adais'.
11) Steam cook.
2. Pillayar Kolukkattai ( Ulutham Pooranam )
Step-1
Ulutham Pooranam
1) Soak 1/2 cup each of black gram and
bengal gram in water.
2) Add salt, chili powder and coriander
leaves.
3) Grind in a mixie.
4) Steam cook the paste.
5) Heat one ladle of oil in a kadai. Add
mustard seeds and the steam cooked
paste.
6) Heat and stir till the paste becomes
loose and powdery.
Step-2
Drain water. Dry the rice on a cloth.
Grind the rice in a mixie to a fine
powder. Pass it through a fine sieve.
cup of rice flour slowly with constant
stirring.
oil and stir.
4) Stop heating.
5) Transfer to a tray and knead well to form
a smooth dough without lumps. If the
dough is very hard small quantity of
water may be sprinkled on the dough and
kneaded.
6) The dough may be covered with a wet
cloth.
7) Make small balls.
Step-3
1) Stuff the 'Ulutham Pooranam' into rice
dough balls.
3. Kai Murukku
sieve.
2) Dry roast the rice flower lightly.
fine sieve.
to two lemons, required salt asafoetida
and water. Knead and make the dough.
5) Take a big lemon sized dough. Use first
three fingers and form twisted spirals
to form 'murukku' shape. Keep on a wet
cloth.
6) Take it carefully and put it in hot oil
and deep fry.
4. Salt Seedai

sieve. Dry roast to red colour.
fine sieve.
to two lemons, grated coconut
(half/small), salt, asafoetida, one ladle
of hot oil and water.
Knead and make the dough.
Avoid excess coconut to ensure crisp
seedai.
4) Make balls and keep on cloth.
5) Deep fry in oil and take it out when
they are crisp.
5.Mullu Murukku ( Manangombu)
1) Mix and grind 3 1/2

cups of rice, 1 cup of
green gram and 1/2 cup
of bengal gram. If
needed the quantity of
bengal gram may be
increased by 1/8 part.
Grind in a 'Flour Mill'.
2) Add butter(2 lemon size),
salt and one ladle of hot oil. Knead into
a dough.
deep fry.
6. Thenkulal/Thenkuzhal
1) Mix and grind in a 'Flour Mill' 3 1/2

cups of rice and 1 1/2 cups of black
gram. Add cumin seeds.
2) Add butter(2 lemon size), salt and one
ladle of hot oil. Knead it into a dough.
deep fry.
Part-II
TIFFINS
1. Thavalai Adai
1) Grind 1 cup of rice, 1/2 cup of bengal gram,1/2 cup of red gram, 2 red
chillies and one spoon of cumin seeds in a mixie to a course powder.
2) Transfer the powder to a kadai. Add 4 cups of water and grated coconut
(1/2-small). Heat and stir till the mass becomes thick and hard.
3) Two spoons of sugar may be added. Knead well to make dough.
4) Make small balls, flatten them to the form of small 'vadas' and
roast on a tawa with one spoon of oil. Roast on both sides. When the vadai
turns red on both sides remove from tawa.
2. Rice Uppuma
1) Grind 1 cup of rice, 1/4 cup of bengal gram and 1/4 cup of red gram
uniformly in a mixie to a course powder resembling 'big rava'.
2) In a kadai fry 2 red chillies,1 spoon mustard seeds, asafoetida and curry
leaves in 5 spoons of oil.
3) Add water equivalent to twice the volume of the powder.
4) Add 1 spoon of cumin seeds and 2 spoons of salt.
5) Add the powder when water starts boiling. Stir vigorously to avoid lump
formation.
6) When the mass becomes thick and hard transfer to another vessel and steam
cook for 10 minutes.
3. Venn Pongal
1)Mix 1 cup of rice, 1/2 cup of green gram, 2 spoons of black pepper, 2
spoons of cumin seeds and asafoetida. Water is to be added. Water quantity
should be 1 to 1 1/4 cups more than the quantity that you will normally use for
cooking 1 cup of rice.
2) Pressure cook. Cooking time should be 10 minutes more than the normal
rice cooking time.
3) Add 3 table spoons of salt.
4) Adding ghee depends on individual wish.
4. Aappam
1) Soak the following in water.

a) 1 cup of raw rice
b) 1 cup of boiled rice
c) 1/2 cup of black gram
d) 1 fistful of fenugreek.
Transfer the above after thorough soaking to a mixie. Add salt.
Grind to a nice paste.
2) Add 2 spoons of sugar and allow to ferment for a few hours.
3) Add 1 cup of coconut water.
4) Add 2 ladles of coconut milk. ( Coconut milk may be made by grinding
grated coconut and extracting the milk by squeezing and filtering )
5) Mix and form 'dosa' like batter.
6) Take a deep curved 'aappam pan'( small kadai ) with a tight lid.
Heat it and spread 1 spoon of oil uniformly inside the kadai.
7) Pour 1 ladle of batter. Tilt the pan in circular motion so that the
batter spreads uniformly and aappam is formed.
8) Keep the heating in 'medium flame'. Do not add any oil. Cook on
one side only. Close with lid tightly.
9) After sometime lift the lid. If the periphery of the aappam has turned to
light red colour remove.
5. Adai
1) Soak 1 cup of raw rice, 1/4 cup of red gram and 1/4 cup cup of bengal
gram in water for 30 minutes.
2) Transfer to a mixie. Add 3 red chillies, grated coconut(1/2),salt and
coriander leaves. Grind to a course thick batter.
3) Spread the batter with a ladle on a heated tawa and add one spoon of oil
around the periphery. Fry on both sides.
6. Thavalai Dosai
1) Soak 2 cups of rice, 1/2 cup of black gram, 1/2 cup of bengal gram and
1/2 cup of red gram in water for 2 hours.
2) Transfer to a mixie. Add salt and grind to a course batter.
3) Add asafoetida and curry leaves.

4) Allow to ferment for 1 hour.
5) If you want to make Thavalai dosai immediately add 2 ladles of curd.
6) If you want to make Thavalai dosai only the next day do not add curd.
Otherwise the dosai will become sour.
7) Heat 1/2 ladle of oil in a heavy kadai. Pour 2 ladles of batter and
spread it thick like 'oothappam.
Keep a medium flame. Close it with a lid. After sometime when one side turns
red in colour turn the dosai to the other side. Both the sides should be crisp.
7. Kovil Idly
1) Soak together 1/2 cup if raw rice and 1/2 cup of boiled rice in water for
2 hours.
2) Wash the rice mixture thoroughly. Drain the water completely.
3) Transfer to a mixie and grind into a course powder. It should not be very
nice powder.
4) Add adequate salt, 2 spoons of cumin seeds, 2 spoons of pepper, small cut
pieces of curry leaves, 1/2 cup of oil and 1/4 cup of ghee. Mix thoroughly and
allow to ferment overnight.
5) Next morning make idlys in idly cooker. If the paste is too thick some
water may be added.
8. Puliyodarai
1) Dissolve tamarind (one big sweet lime size) and matching salt in 3 cups
of water. Initially dissolve in little water. Gradually add the entire water.
2) Heat two large ladles of oil in a heavy kadai. Add 10 red chillies cut
into two. Add mustard seeds and asafoetida. Do not add curry leaves.
3) Add 1/8 cup of bengal gram and 1/4 cup of red gram.
4) Continue heating but ensure that bengal gram and red gram are not
charred. Add tamarind water. Boil till 3 cups of water gets reduced to 1 cup.
Keep a medium flame. During half way of boiling add jaggery (one lemon size).
5) Dry fry separately 1 spoon of coriander seeds and 2 spoons of bengal gram
and grind to powder in a mixie.
6) Add the powder to 'Pulikachal' and stop heating. On cooling add 2
spoons of powdered fenugreek and turmeric powder and mix and stir thoroughly.
7) Mix the 'pulikachal' in required quantity with cooked rice to
make 'Puliyodarai'.
9. Coconut rice.
1) Grate 1 coconut and fry it lightly.

oil.
3) Transfer to a mixie. Add the fried coconut. Add required salt. Grind to a
course powder.
4) Cook 1 cup of rice and mix the coconut powder.
5) If 2 spoons of ghee are added it will give out a very good aroma.
10. Brinjal Vangi bath
1) Cut 1/2 kg of brinjal into thin pieces.

oil. Further add 4 spoons of grated coconut and fry again.
3) Transfer to a mixie. Grind to powder.
4) Heat 4 spoons of oil in a kadai. Add 1 spoon of mustard seeds. Once it
splatters add cut brinjal pieces. Add 1 spoon of salt and and 1 spoon of chilli
powder. Fry thoroughly.
5) Cook 1/2 cup of rice. Add fried brinjal and powder from mixie. Add 1 more
spoon of salt. Mix everything thoroughly. It will be better if roasted ground
nuts are added. 4 spoons of ghee may be added but it is not a 'must'.
PART-III
Sambar/ Kulambu varieties
1. Paruppu Kulambu ( Sambar )
1) Cook 1/2 cup of red gram Mash it thoroughly.

2) If brinjal or Ladies' finger is to be added fry it in a kadai with 1
spoon of oil. Add little salt.
3) If ash gourd or carrot or chow chow or cluster beans or fresh beans is to
be added steam cook it. Add little salt.
4) Dissolve tamarind(lemon size) in water. Add required salt.
5) Heat the tamarind water. Once it starts boiling add the vegetable.
6) On further boiling add 2 spoons of 'sambar podi'.
7) Add the mashed red gram.
8) Sambar should be neither very thick nor very thin. If it is thin add 1
spoon of rice powder dissolved in water.
9) Fry 1 spoon of mustard seeds, 1 spoon of fenugreek, curry leaves and
asafoetida in oil. Add to sambar. Add coriander leaves. Add 1 spoon turmeric
powder.
2. Mor (Buttermilk) Kulambu
1) Make 4 cups of medium viscous buttermilk. Add salt.

2) Steam cook the vegetable you want to add. Add little salt.
3) If brinjal or ladies' finger is used fry it with one spoon of oil.
Add little salt.
4) Soak one fistful of bengal gram in water.
5) Fry 1 spoon of coriander seeds, 2 spoons of bengal gram, 1 spoon of
fenugreek, little asafoetida, 4 red chillies and 2 green chillies in oil.
6) Transfer to a mixie. Add soaked bengal gram, grated coconut(1/2) and 1
spoon of cumin seeds. Grind to a paste.
7) Dissolve the paste in buttermilk and heat. Add the vegetable. Do not
allow vigorous boiling. Stop heating once the initial boiling starts.
8) Add 1 spoon of turmeric powder.
3. Mendiya Kulambu
1) Dissolve tamarind ( one large lemon size ) in 4 cups of water. Add salt.
little asafoetida, curry leaves and 3 red chillies in 1 ladle of oil. At the
fag end of frying add 'Manathakkali vathal'.
3) Add 1 spoon of 'sambar powder'.
4) Add tamarind water and boil.
5) After thorough boiling add 1 spoon of bengal gram flour and 1 spoon of
rice flour dissolved in water.
4. Mendiya Masiyal
1) Dissolve tamarind ( one large lemon size ) in water. Add salt.

little asafoetida, curry leaves, 1 red chilli and 2 green chillies in 1 ladle
of oil. Stop heating when the frying is 75% complete.
3) Add 'raw sundaikkai', small cut pieces of elephant yam and one
fist of green gram.
4) Pressure cook.
5) Mash the cooked material as much as possible with a heavy ladle.
6) Add tamarind water and boil thoroughly.
6. Sundaikai Vathal Kulambu
1) Dissolve tamarind ( one large lemon size ) in 4 cups of water. Add

required salt.
2) Fry 4 spoons of black gram, 1 spoon of bengal gram and 2 red chillies in
oil.
and one small fist of curry leaves. Grind nicely. Dissolve the paste in 2 ladles
of water.
4) Boil the tamarind water. After thorough boiling add the diluted paste.
Add little asafoetida.
5) Adding oil fried 'sundaikkai vathal' or ' manathakkali
vathal' is another option.
7. Araithu Vitta Kulambu
1) Dissolve tamarind ( one lemon size ) in 4 cups of water. Add required

salt.
2) Fry 3 spoons of coriander seeds, 3 spoons of bengal gram, 2 spoons of red
gram, 1 spoon of fenugreek, little asafoetida and 4 red chillies in oil.
4) Transfer to a mixie. Add one fistful of grated coconut. Add water and
grind nicely to a paste.
5) Boil the tamarind water. Either brinjal or ladies finger or ash gourd may
be added when the boiling starts.
6) Once the vegetable is cooked well add the paste from the mixie.
7) Add oil fried mustard seeds and curry leaves.
8. Paruppu Undai Kulambu

1) Dissolve tamarind ( lemon size ) in water. Add required water. Filter.
2) Soak 1/2 cup of red gram in water for 15 minutes. Drain the water.
3) Transfer to a mixie. Add 3 red chillies and required salt. Grind.
4) Transfer to a mixie. Add 4 spoons of oil and fry. Once the red gram is
half cooked stop frying.
5) On cooling make small balls.
6) Boil tamarind water. On boiling add 1 spoon 'sambar powder'. Add
one ball. Once it is cooked it will float on top. Take it out by a 'boondhi
ladle' and keep in another vessel. Cook all the balls similarly.
7) If the ball starts crumbling in tamrind water roll the balls on rice
flour spread on a plate before dropping them in tamarind water.
8) At the fag end add 1 ladle of curd.
9. Payatham Paruppu Masiyal
1) Cook 1/2 cup of green gram and mash it.

2) Dissolve tamarind (lemon size) in 1/2 cup of water. Add salt.
3) Boil tamarind water. On boiling add 1 spoon of 'sambar powder'
and the mashed green gram. Add 2 tomatoes cut into pieces.
4) Fry in oil in a kadai 2 green chillies, 2 red chillies, mustard seeds,
asafoetida and curry leaves.
5) Add this fried mixture in the boiling 'masiyal'.
The 'Masiyal' can also be made using lemon instead of

tamarind. But lemon juice from 2 lemons should be added at the fag end only.
10. Rasavangi Kulambu
1) Dissolve tamarind (lemon size) in 3/4 cup of water. Add required salt.
and 2 spoons of red gram. Grind in a mixie. Add salt and keep the powder ready.
3) Take small sized brinjals. Cut vertically in 4 or 5 pieces. But do not
cut fully to the bottom. Cut to 80%. Dip the cut brinjal in water. Stuff the
brinjal with the powder in the cut gaps. Close the brinjal.
4) Boil the tamrind water. Add the powder stuffed brinjals.
5) Once the brinjal is cooked completely add the remaining powder in the
'kulambu'.
6) If small size brinjals are not available cut the brinjal into pieces.
7) Fry mustard seeds in oil and add the cut brinjal pieces. Fry lightly.
8) Add to the boiling tamarind water. Once the brinjal is cooked add the
powder to the 'kulambu' gradually.
9) Rasavangi Kulambu must be thick and not thin and dilute. Add powder to
make 'Kulambu' thick.
10) Use only 'Boondhi ladle'. Only then the brinjal will not break
and disintegrate.
PART IV
Avial/Keerai/Koottu varieties
1. Avial
1) Different vegetables are to be cut uniformly to one size. Avoid colocasia

and pumpkin. Potato is not needed. If required add small quantities.
2) Transfer all the cut vegetables into one vessel. Add 2 ladles of water.
Add required salt and 1 spoon of chilli powder. Shake the vessel vigorously to
ensure through mixing of vegetables, salt and chilli powder.
3) Pressure cook
4) Grate 1/2 coconut. Transfer to a mixie. Add 2 spoons of cumin seeds, 2
green chillies and 1 red chilli. Grind.
5) Transfer to the cooked vegetables and boil for sometime.
6) After cooling add 2 ladles of curd and stir.
7) 2 spoons of coconut oil may be added if you like it or if you need it.
2. Pulippu Keerai
1) If it is 'mulai keerai' take one bundle. If it ia 'arai

keerai' take equialent quantity of 'mulai keerai'. Cut the '
keerai' into small pieces and cook it. Mash the cooked 'keerai'
thoroughly.
2) Dissolve tamarind (lemon size) in 4 cups of water. Add salt. Add the
mashed 'keerai'. Boil.
3) Fry in oil 2 red chillies, 2 green chillies and mustard seeds and add to
the cooked 'keerai'. Boil.
4) If 'keerai' is watery add 1 spoon of rice flour dissolved in
water.
3. Pulippu Koottu
1) Ash gourd, Brinjal, elephant yam, carrot,

'keerai thandu', banana flower are the vegetables that may be used.
Only ash gourd and brinjal can be cooked along with tamarind water. Other
vegetables are to be cooked separately and then added to the boiling tamarind
water.
2) Let us use ash gourd.
3) Cut ash gourd into small pieces.
4) Dissolve tamarind(large lemon size) in water. Add salt.
5) Fry in oil 3 red chillies, 2 spoons of coriander seeds, 2 spoons of
bengal gram, 2 spoons of black gram and little asafoetida.
6) Transfer to a mixie. Add grated coconut(1/4) and 2 spoons of black
pepper. Grind nicely.
7) Add the cut pieces of ash gourd to tamarind water. One fistful of bengal
gram can also be added. Boil.
8) Once the ash gourd is well cooked add the grinded material.
9) If you have not added bengal gram you may add cooked red gram at the end.
10) Cooked green beans or 'kothu kadalai' or peas can be added.
Adding any one is adequate.
11) Add mustard seeds fried in oil.
4. Poricha Koottu
1) All green vegetables like beans, fresh beans, brijal, ashgourd etc can be
used. Carrot cannot be used.
2) Cut 1/2 kg of vegetable.
3) Cook the vegetable with 1/2 cup of green gram and salt.
4) Fry in oil 2 red chillies, 2 cups of black gram, 1 spoon of bengal gram
and little asafoetida.
5) Transfer to a mixie. Add grated coconut(1/4) and 1 spoon of black pepper.
Grind.
6) Transfer to the cooked vegetable and green gram. Boil for some more time.
PART V
Rasam Varieties
1. Paruppu Rasam
Quantity- 4 Cups
1) Pressure cook 1/2 cup of red gram. Mash the cooked red gram.
2) Dissolve tamarind( lemon size ) in 2 cups of water. Add reqyired salt.
Add 2 tomatoes cut into pieces. Boil.
3) After thorough boiling add 2 tea spoons of 'rasam powder'. Boil
further.
4) Add the mashed red gram. Add water to make up for 4 cups of '
rasam'.
5) If Rasam becomes very thick add less red gram.
6) Fry in a kadai 1 spoon of mustard seeds, little asafoetida and curry
leaves in 1 spoon of oil.
7) Add the fried material to 'Rasam'.
2. Milagu Rasam
Quantity- 4 Cups
1) Boil 2 cups of water with tamarind (Lemon size) and required salt.
2) Fry in a kadai 2 red chillies, 2 spoons of red gram, 2 spoons of bengal
gram and curry leaves in 1 spoon of oil.
and curry leaves. Add 1/2 cup of water. Grind well.
4) After boiling tamarind water thoroughly add the material from the mixie.
Boil for 1 minute.
5) Water is to be added to make the total quantity of 'Rasam' is 4
cups. Pour out the balance water.
6) When foaming starts stop heating.
3. Seeraga Rasam
Quantity-4 cups
1) Heat 2 cups of water with tamarind (lemon size) and required salt. Do not
dissolve tamarind. Separate it to small parts. Add 1 1/2 spoons of 'Rasam
Powder'.
2) Fry in a vanali 3 spoons of red gram.
3) Transfer to a mixie. Add 1 spoon of cumin seeds. Add water. Grind nicely.
4) After thoroughly boiling tamarind water add the contents from mixie. Add
water to make the total quantity of rasam to 4 cups.
5) Stop heating when foaming starts.
6) Add curry leaves and oil fried mustard seeds.
4. Mysore Rasam
Quantity- 4 cups

2) Dissolve tamarind ( 'more than lemon size-extra will be sundaikai
size ) in 2 cups of water. Add salt. Boil.
3) Fry in a kadai 4 red chillies, 3 spoons of coriander seeds and 2 spoons
of bengal gram in 2 spoons of oil.
4) Transfer to a mixie. Add 2 spoons of black pepper and 1 spoon of cumin
seeds. Grind nicely.
5) After thorough boiling of tamarind water add the mashed red gram and
contents of the mixie and boil for some more time.
6) If the total quantity of rasam is not equivalent to 4 cups add water to
make up.
7) After stopping the heating add oil fried mustard seeds, curry leaves and
little asafoetida.
9) Rasam powder is not required for 'Mysore Rasam'.
5. Veppanboo Rasam
Quantity- 4 Cups
1) Boil 1 cup of water with tamarind (lemon size), required salt and 1 red
chilli.
2) Large quantity of red gram is not required for this rasam. Add only 4
spoons of cooked red gram dissolved in water.
3) Add water to make up the total quantity of rasam to 4 cups. After
thorough boiling stop heating.
4) Fry in a kadai 4 spoons of dry 'Veppanboo' in 4 spoons of oil
till the 'veppanboo' turns black.
5) Add the oil fried 'veppanboo' to rasam after stopping the
heating. Do not add mustard seeds.
6. Poricha Rasam
Quantity- 4 Cups

2) Fry 3 spoons of coriander seeds, 2 spoons of red gram, 2 spoons of bengal
gram and 4 red chillies in oil.
3) Transfer to a mixie. Add 2 spoons of black pepper, 2 spoons of cumin
seeds and some curry leaves. Add little water. Grind nicely.
4) Take 3 cups of water. Add mashed red gram and the contents from mixie.
Boil. Add water to make the total quantity of rasam to 4 cups. Stop heating
after boiling for sometime.
5) Tamarind is not required. Add salt only.
6) Add fried mustard and asafoetida.
8) Do not add rasam powder.
9) For those persons who need sour taste squeezed lemon juice may be added
directly to rasam rice in the plate when eating.
7. Lemon Rasam
Quantity- 4 Cups
1) Cook 1/2 cup of red gram. Mash it thoroughly.

2) Take 2 cups of water. Add 3 tomatoes after cutting into pieces. Add 2
spoons of salt. Boil for sometime.
3) Add the mashed red gram. Add 2 spoons of rasam powder. Add water to make
up the quantity of rasam to 4 cups.
4) Boil for some more time and stop heating.
5) Squeeze the juice from 1 large size lemon or 2 small size lemons in the
rasam.
6) Add oil fried mustard seeds,and curry leaves.
PART VI
Karamadu varieties
1. Paruppu Usili Karamadu
1) All green vegetables like beans, fresh beans, cluster beans, banana
flower etc can be used. Ladies finger is not suitable.
2) Soak 1/2 cup of red gram in water for 15 minutes.
3) Cook the vegetable separately with salt.
4) Transfer the soaked red gram to a mixie. Add 3 red chillies and salt to
match the red gram. Grind.
5) Heat 5 spoons of oil in a kadai. Add mustard and once it splatters add
the contents from mixie.
6) Heat and stir till red gram becomes loose and powdery.
7) Add the cooked vegetable. Mix for sometime before stopping heating.
2. Surul Keerai Paruppu Usili Karamadu
1) Take 10 leaves of colocasia. Wash and spread them on a clean tray.

2) Soak 3/4 cup of red gram in water. Transfer to a mixie. Add 3 red
chillies, asafoetida and required salt. Grind nicely.
3) Remove the contents of mixie. Take a small quantity (lemon size) and
spread it the back side of one leaf spread on tray. Roll the leaf. Repeat this
till all 10 leaves are rolled.
4) Steam cook the rolled leaves. Then cut each leaf roll to a length of
about half finger.
5) Heat 4 spoons of oil in a kadai. Add mustard seeds . After they splatter
add the cut leaf rolls and fry till they start shrinking. Use 'Boondhi
Ladle' to ensure that leaf rolls are not broken.
3. Puli Sertha Karamadu
1) Raw banana, Brinjal, Ladies finger, Ashgourd etc can be used.

2) Cut the vegetable into small pieces and drop into a vessel.
3) Dissolve tamarind(small lemon size) inwater. Add salt.
4) Add tamarind water in the vessel. Ensure that the vegetable is completely
immersed. Add 1 spoon of 'sambar powder'. Add little turmeric powder.
5) Cook the vegetable. Stir regularly.
6) Once the vegetable is completely cooked stop heating. Drain out the
tamarind water using a filter. In other words water should be removed from the
vegetable.
7) Fry in a kadai mustard seeds, 1 spoon black gram, little asafoetida and
curry leaves(if available) in 4 spoons of oil. Add the vegetable free from
water.
8) Fry for some more time. Durind frying 1 spoon of 'Rasam powder'
may be added.
PART VII
Podimas Varieties
1. Potato Podimas
1) Boil 1 kg of potato partially. Peel off the skin. Mash it to loose
condition. There should be no lumps.
frying.
3) Add msahed potato and salt. Mix well using a 'Boondhi Ladle'.
After thorough mixing add grated coconut. 1 ladle of of cooked red gram may
also be added. Squeeze juice from 1 large lemon.
4) At the fag end cut coriander leaves may be added.
5) Podimas will be tasty only if salt and spice are added in right
quantities.
6) If guests are expected fried cashew cut pieces may be added.
2. Raw Banana Podimas
1) Cut the raw banana in 3 pieces (if it is big in size) or in 2 pieces (if
it is small in size). Do not peel off the skin.
2) Steam cook. Peel off the skin. Mash it to a loose condition. There should
be no lumps.
frying.
4) Add mashed raw banana and salt. Mix well using a 'Boondhi Ladle'.
After thorough mixing add grated coconut. One ladle of cooked red gram may also
be added. Squeeze juice from 1 large lemon.
3. Elephant Yam Podimas
1) Peel of the skin of elephant yam. Was thoroughly. Cut into large pieces.
Steam cook. Mash it to a loose condition. There should be no lumps.
frying.
3) Add mashed elephant yam and salt. Mix well using a 'Boondhi
Ladle'. After thorough mixing add grated coconut.One ladle of cooked red
gram may also be added. Squeeze juice from one large lemon.
PART VIII
Gotsu/Pitley
1. Brinjal Gotsu
1) Apply and spread 1 spoon of oil on the outer skin of a large brinjal.
uniformly. The sin will turn black. Dip it in water. Peel off the skin. Mash
the brinjal. ( Alternatively brinjal can be cut into small pieces- nonecessary
to grill or fry)
2) Dissolve tamarind( one large lemon size) in 1 large cup of water. Add
salt.
4) Boil thoroughly till the tamarind aroma disappears.Stop heating.
5) Add the mashed brinjal and mix well.
7) Brinjal gotsu can be a side dish for 'pongal' or ' rice
upma'. Brinjal gotsu can be mixed with cooked rice and eaten.
2. Ladies finger Gotsu
1) Cut ladies finger into small pieces and fry in little oil.
2) Dissolve tamarind(one large lemon size) in one large cup of water. Add
salt.
4) Boil thoroughly till the tamarind aroma disappears. Stop heating.
5) Add the fried ladies finger and mix well.
7) Little quantity of jaggery can be added.
3. Brinjal and Ladies finger Gotsu.
1) This gotsu can be made using both the vegetables and follwing the same
receipie as mentioned in brijal/ladies finger gotsu
4. Bitter gourd Pitley
1) Cut bitter gourd into small pieces.

2) Cook the bitter gourd in 4 times the volume of bitter gourd adding 1
spoon of salt. Drain the water by filtering.
3) Dissolve tamarind(lemon size) in water. Add 1 spoon of salt. Add the
cooked bitter gourd. Add water to ensure that bitter gourd is completely
immersed in tamarind water. Boil.
and 2 spoons of black gram. Transfer to a mixie. Add grated coconut(1/2) and 1
spoon of black pepper. Grind nicely.
5) Transfer the contents of mixie to the cooked bitter gourd.
6) Jaggery(betel nut size) can be added depending on the taste of the
individual.
7) Boil thoroughly and stop heating.
9) Add 1/4 cup of cooked bengal gram or 2 ladles of cooked red gram.
PART IX
Chutney ( Thogayal ) Varieties
1. Brinjal Thogayal
1) Apply and spread i spoon of oil on the outer skin of a large brinjal.
uniformly. The skin will turn black. Dip it in water and peel off the skin.
Mash the brinjal.
2) Soak tamarind ( small lemon size ) in 1 ladle of water. Add salt. Squeeze
out the tamarind extract. Strain well.
3) Fry 1/e cup of black gram, 2 red chillies 1 green chilli and little
asafoetida.
4) Transfer to a mixie. Add tamarind extract. Add coriander leaves. Grind
into a course paste.
5) Add mashed brinjal and mix thoroughly.
2. Coconut Thogayal
1) Grate 1 coconut.
4) Transfer to a mixie. Add the grated coconut and tamarind extract. Grind
nicely.
3. Coriander leaves Thogayal
1) Pluck out the coriander leaves and discard the stems. Wash thoroughly.
Drain the water completely.
4) Transfer to a mixie. Add tamarind extract and coriander leaves. Grind
5) Small quantity of grated coconut can be added but the 'thogayal'
is to be consumed the same day.
PART X
Pachadi Varieties
1. Mango Pachadi
1) Cut a large mango into thin pieces after peeling off the skin.
2) Heat 1 cup of water. Add 1 spoon of salt. Add mango pieces. Once mango is
well cooked mash it with a ladle.
3) Add powdered jaggery (large sweet lemon size).
4) Once the jaggery gets completely dissolved, boil thoroughly and stop
heating.
2. Coconut Pachadi
1) Grate either 1 coconut or half.(depending upon the quantity you require).

2) Add required salt.
3) Transfer to a mixie. Grind nicely.
4) Transfer the contents of the mixie into a vessel. Add required curd.
6) If required add more salt.
3. Coriander leaves Pachadi
1) Wash required quantity of coriander leaves thoroughly. Drain the water

completely.
2) Transfer to a mixie. Add required salt, 1 green chilli and small quantity
of grated coconut. Grind nicely.
3) Transfer to a vessel. Add curd and mix well.
4. Cucumber Pachadi
1) Cut cucumber into small pieces. Add curd and required salt.
Altenatively, cucumber may be fried in oil before adding curd.
5. Ladies finger Pachadi
1) Cut ladies finger into small pieces.

2) Fry mustard seeds in oil in a kadai. Add the cut pieces of ladies finger.
Continue frying. The stiskyness of ladies finger should be completely removed.
add salt and stop frying when it turns light red in colour.
3) After cooling add curd. If required add more salt.
6. Pumpkin (parangikai) Sweet Pachadi.

1) Cut pumpkin into thin squre pieces.
3) Once the pumpkin is cooked add required jaggery.
4) After cooling add 2 ladles of curd.
7. Pumpkin (parangikai) Mustard Pachadi
1) Cut pumpkin into thin square pieces.

3) Grind in a mixie 2 spoons of mustard seeds, grated coconut(little) and 2
chillies.
4) Transfer the contents from mixie to the cooked pumpkin. Boil throughly.
Add mustard seeds.
5) On cooling add 2 ladles of curd. Do not add jaggery.
PART XI
Podi Varieties
1. Sambar Podi
1) Fry 1 1/4 cups of coriander seeds, 1/4 cup of red gram and 1/4 cup of
bengal gram without oil.
2) Fry 1/4 cup of fenugreek.
3) Transfer both to a mixie and grind.
4) Fry 1/4 kg oh red chillies in 1 spoon of oil and grind in a mixie.
5) Mix the powder of coriander seeds/red gram/gengal gram/fenugreek and
chilli powder in the ratio of 3:1
6) Add salt and turmeric powder.
2. Rasam Powder
1) Fry 1 cup of coriander seeds, 1/2 cup of redgram, 2 spoons of bengal gram
and 10 red chillies without oil.
2) Fry 1/4 cup of cumin seeds.
3) Transfer both to a mixie. Add 1/2 cup of black pepper. Grind.
4) Add 1 table spoon of turmeric powder.
3. Karamadu Podi
1) Fry 1 cup of coriander seeds, 1/2 cup of bengal gram and 1/2 cup of black
gram and 10 red chillies. Add 1 fist of dry curry leaves.
2) Transfer to a mixie and grind.
4. Paruppu Podi
1) Fry in a kadai 1 cup of red gram and 4 red chillies in 3 spoons of oil
till it turns into golden colour.
2) Transfer to a mixie. Add 2 spoons of black pepper. Add 2 spoons of salt.
If common salt is not available use table salt. Grind into a course powder but
not too course. It should not stick to your tongue.
3) Taste the powder to adjust the quantum of salt.
5. Idli Chilli Powder
1) Fry in a kadai 1 cup of black gram, 10 or 12 red chillies and asafoetida(

equivalent to 2 black gram size) in 4 spoons of oil.
2) Transfer to a mixie. Add 3 spoons of salt. grind into a course powder.
3) Taste the powder and adjust the quantum of chilli if it is to be more or
less spicy.
4) Frying 2 spoons of 'ellu' without oil and adding during grinding
will be liked by those who prefer the aroma of 'ellu'.
Reply Forward
Bhama Sridharan to me
Try something and if it comes out well, then thank not me but my granny!
Bhama
--- On Thu, 7/24/08, Satya Sarada Kandula <satyask@gmail.com> wrote:
> From: Satya Sarada Kandula <satyask@gmail.com>

> Subject: Re: Fw: South Indian Iyengar Cooking
> To: bhama230765@yahoo.com
> Date: Thursday, July 24, 2008, 11:04 AM

> Thank you
> sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo
> much!
>
> Very nice of you.!!!!
>
>
> On 7/24/08, Bhama Sridharan <bhama230765@yahoo.com>
> wrote:
>>
>>
>>
>>
> > Dear Sarada
>>
> > I am forwarding my granny's recipes
>>
> > Bhama
>>
>>
> > --- On *Wed, 6/11/08, R Kannan
> <kannan130@yahoo.com>* wrote:
>>
> > From: R Kannan <kannan130@yahoo.com>
> > Subject: South Indian Iyengar Cooking
> > To: "Bhama Sridharan"
> <bhama230765@yahoo.com>
> > Date: Wednesday, June 11, 2008, 5:37 AM
>>
>> South Indian Iyengar Cooking
>>
>> Recipes By Saroja Raman
>>
>> PART- 1
>> Bhatchanams
>>
>> A-SWEETS
>>
> > 1.Carrot Halwa:
>>
>> 1)Pressure cook 1/2 kg of washed and grated
>> carrot in 1/2 cup of milk.
>> 2)Mash the cooked carrot with a ladle.
>> 3)In a kadai heat 1/2 cup of water and sugar
>> equivalent to 2 1/2 times the volume of
>> mashed carrot.
>> 4)Heat till you get two 'string
> consistency'.
>> 5)Add the mashed carrot and continue heating and
> stirring till the
> > moisture is completely absorbed.
>> 6)Add small quantity of ghee.
>> 7)Add fried cashews and raisins.
>> 8)Add cardamom powder.
>>
> > Another Method:
>>
>> In a kadai heat mashed carrot, sugar and milk
> together and stir till
> > the moisture is completely absorbed. Then add ghee and
> other items can be
> > added.
>>
>>
> > 2. Ash gourd Halwa ( Pooshanikkai Halwa )
>>
>> 1) Take a hard ash gourd (muthina pooshanikkai)
>> 2) Cut out 5 or 6 pieces.
>> 3) Peel off the skin and grate.
>> 4) Pressure cook without the addition of water.
>> 5) Drain the water by filtering through a
> 'tea
>> filter' or a soft cloth. Ensure that the
>> entire water is drained out.
>> 6) In a kadai heat 1/2 cup of water and
>> sugar equivalent to 2 1/2times the
>> volume of cooked ash gourd.
>> 7) Boil till you get 'two string
> consistency'.
>> 8) Add cooked ash gourd and boil till the
>> moisture is completely absorbed.
>> 9) Add 4 or 5 spoons of ghee.
> > 10) Add saffron. If not available add colour
>> powder.
> > 11) Add cardamom powder.
> > 12) Add fried cashews and raisins.
>>
> > 3. Badam Halwa
>>
>> 1) Soak 100 grams of almonds in warm water for
>> 30 minutes. Peel off the skin.
>> 2) Grind nicely in a mixie with 1/2 cup of milk.
>> 3) Transfer to a heavy kadai, add 2 cups of
>> sugar and heat. Stir continuously till it
>> thickens. Add 4 spoons of ghee, mix and
>> stop heating. Pour on a large plate. Spread
>> uniformly with a ladle. Once it is cooled
>> cut into pieces with a knife.
>>
> > 4. Wheat Milk Halwa
>>
>> 1) Soak 1/2 cup of full wheat in adequate (not
> too much and not too
> > less) water overnight.
>> 2) Drain the water and grind well in a mixie.
>> 3) Transfer to a vessel and allow to settle for
> 30 minutes. A layer of
> > water will surface at the top. Drain this water
> carefully without disturbing the
> > bottom viscous layer of wheat paste.
>> 4) Transfer to a kadai. Add sugar 2 times the
> quantum of wheat paste.(
> > If sugar is slightly in excess or less it does not
> matter) Start heating. Stir
> > continuously. It will take a long time for the wheat
> paste to become thick.
> > Continue stirring patiently. The halwa should reach
> such a thick consistency
> > that if you touch it with a finger it should not stick
> to the finger.
>> 5) At the end add 4 spoons of ghee, stir and
> pour in a plate. Spread
> > the halwa uniformly on the plate.
>> 6) Once the halwa cools down cut it into pieces
> using a knife.
>> 7) Preparing this halwa takes lot of time, but
> it is not only very
> > tasty but also is very good for health.
>>
>>
> > 5. Poppy seed(Kasakasa),Coconut Payasam
>>
>> 1) Cook 1/2 cup of poppy seeds in 1 1/2 cups of
>> water.
>> 2) Grate 1/2 coconut and grind in a mixie.
>> 3) If almonds are available, 10 pieces may be
>> taken and after peeling off the skin may be
>> added in the mixie for grinding along with
>> grated coconut.
>> 4) Add the contents of the mixie to the cooked
>> poppy seeds.
>> 5) Add cardamom powder.
>> 6) Add fried cashews and raisins.
>> 7) Add1/2 cup of milk.
>>
> > 6. Green gram,broken rice( Arisi ravai),coconut
>> Payasam
>>
>> 2) Wash in water 1/2 cup of green gram and
>> 1/4 cup of broken rice.
>> 3) Pressure cook the green gram and broken
>> rice in 1 1/2 cup of water.
>> 4) Transfer to a kadai and heat after adding
>> 1 1/2 cups of jaggery.
>> 5) Once the jaggery is completely molten and
>> starts boiling add the coconut from the
>> mixie.
>> 6) 1/2 cup of milk may also be added.
>> 7) After adding everything and thorough boiling
>> stop heating.
>>
> > 7. Vermicelli Payasam
>>
>> 1) Break vermicelli into pieces.
>> 2) Fry one cup of vermicelli in 4 spoons of
>> ghee till it turns red in colour. Ensure
>> that it is not burnt out.
>> 3) Add the fried vermicelli to 2 1/2
>> cups of boiling water.
>> 4) After the vermicelli is well cooked add
>> 1 1/2 cups of sugar and continue
>> heating.
>> 5) Once the sugar is dissolved add one cup of
>> milk.
>> 6) After thorough boiling stop heating.
>>
>> Alternately instead of full vermicelli a
>> mixture of 50:50 of vermicelli and rava can
>> also be used.
>>
> > 8. Sago Payasam
>>
>> 1) Boil 1/2 cup of sago in 2 1/2
>> cups of water. After the sago is fully
>> cooked if water is inadequate some more
>> quantity of water may be added.
>> 2) Add one cup of sugar and continue heating.
>> 3) Once the sugar gets completely dissolved
>> add one or one and a half cups of milk.
>> 5) Add saffron and cardamom powder.
>>
>>
> > 9. Milk Payasam
>>
>> 1) Grind 1/2 cup of rice in such a way that
>> the rice is broken into two pieces.
>> 2) Boil 2 litres of milk. On boiling add one
>> big fistful of broken rice after washing in
>> water.
>> 3) Boil till the 2 litres milk is reduced to
>> 1 1/2 litres. The rice should get
>> completely melted. Rice should not be
>> visible separately in the milk.
>> 4) Stop heating once the milk and rice get
>> thoroughly blended.
>> 5) Add cardamom powder and nutmeg.
>>
> > 10. Akkara Vadisal
>>
>> 1) Grind one cup of rice in such a way that the
>> the rice is broken into two pieces. It
>> should not get powdery.
>> 2) Fry the broken rice in a small quantity of
>> ghee.
>> 3) Add 1/4 cup of green gram.
>> 4) Pressure cook the rice/green gram mixture
>> in 4 cups of water.
>> 5) Add 1/2 cup of water and 3 cups of
>> powdered jaggery and heat.
>> 6) Once the jaggery melts completely add 2
>> cups of milk.
>> 8) It should have free flowing consistency. It
>> should be possible to transfer it from the
>> kadai to a plate using a ladle.
>> 9) If it is very thick some more quantity of
>> milk or hot water may be added.
> > 11) If nutmeg is available take a small piece,
>> fry in ghee, grind to powder and add. It will
>> give a pleasant aroma.
>>
>> Alternately Akkara Vadisal may be prepared
>> with full rice also. But the cooked rice
>> should be very soft. Full rice should not be
>> visible.
>>
> > 11. Sheera Annam
>>
>> 1) Thoroughly wash one cup of rice in water.
>> 2) Drain the water completely.
>> 3) Fry the rice lightly in 4 spoons of ghee.
>> 4) Add 1/4 cup of green gram, 4 cups of
>> water and 3 cups of milk to the fried
>> rice and pressure cook. Cooking time should
>> be 10 minutes more than the normal cooking
>> of rice.
>> 5) Mash the cooked material.
>> 6) Add 2 1/2 cups of sugar, stir and boil.
>>
> > 12. Sugar Pongal
>>
>> 3) Fry the rice in a kadai lightly in 4
>> spoons of ghee.
>> 4) Pressure cook the fried rice with 1/4
>> cup of green gram and one cup of milk. The
>> quantity of water that is added in the
>> cooker should be one cup more than the
>> quantity that will be added for regular
>> rice cooking.
>> 5) Pressure cook 10 minutes more than the
>> regular rice cooking.
>> 6) Mash the cooked material with a ladle.
>> 7) In another kadai boil 3 1/2
>> cups of jaggery in 1/2 cup of water.
>> 8) Once the jaggery gets completely molten,
>> transfer the contents into another vessel
>> carefully in such a way that the top
>> portion gets transferred and the bottom
>> muck of jaggery water is left behind and
>> discarded.
> > 10) Heat and boil again the jaggery water
>> till you get the aroma of jaggery syrup.
> > 11) Add the mashed rice/green gram mixture
>> and stir vigorously.
> > 14) Add ghee to taste.
>>
> > 13. Rava Laddu
>>
>> 1) Dry roast one cup of rava till it turns red
>> in colour.
>> 2) Grind it to powder in a mixie.
>> 3) Grind 1/2 cup of sugar separately in a
>> mixie.
>> 4) Mix the powdered rava and sugar.
>> 6) Add fried cashew cut in small pieces.
>> 7) Add 1/2 cup of molten ghee.
>> 8) Make laddus in the form of small balls.
>> 9) If you find it difficult to form the balls,
>> add some milk or some more quantity of ghee.
>>
>>
> > In a similar way green gram laddus can be made
> > using green gram instead of rava.
>>
> > 14. Milk Poli
>>
>> 1) Mix 1/2 cup of chiroti rava, 1/2 cup
>> of maida and 1/2 spoon of salt.
>> 2) Add a small quantity of water and knead to
>> form dough.
>> 3) Prepare small balls from the dough and roll
>> them out into very thin appalams.
>> 4) Boil 1 1/2 litres of milk with 1/2
>> cup of sugar till the sugar dissolves
>> completely. If you stir using a ladle the
>> milk will not boil and over flow.
>> 6) Heat oil in a kadai. Once heated turn the
>> flame into 'sim' position.
>> 7) Now deep fry the appalams in heated oil.
>> 8) Spray sugar on the fried appalams. These
>> appalams can be kept and consumed
>> 'as it is' for 4 to 5 days.
>> 9) Dip the crisp appalams one by one in hot
>> milk. They will get soaked in milk.
> > 10) Using a 'boondhi ladle' keep them on a
> broad
>> plate after folding once.
>>
> > 15. Rava Kesari
>>
>> 1) Fry 2 cups of rava in 1/2 cup of ghee
>> to red colour.
>> 2) Add the fried rava to 3 cups of water and
>> stir. ( the quantity of water to be used
>> depends on the quality of rava )
>> 3) Once rava is fully cooked add 2 1/2
>> cups of sugar and continue stirring.
>> 4) Add 1/2 cup of ghee.
>> 5) On getting the right consistency stop
>> heating.
>>
> > 16. Laddu
>>
>> 1) Mix 5 cups of basan with water and ensure
>> free flowing consistency. Heat oil in a kadai
>> and pass the basan water mixture through
>> Boondhi sieve into boiling oil. Once deep
>> fried take out 'boondhi'.
>> 2) Boil 2 cups of water with 6 or 6 1/2
>> cups of sugar till it reaches ' small
>> string' consistency.
>> 3) Add Boondhis to the sugar syrup and make a
>> dough.
>> 4) Add nutmeg and cardamom powder.
>> 6) Make balls of laddu. If there is difficulty
>> in forming the balls add some more quantity
>> of water and heat the dough lightly.
>>
> > 17. Jangiri
>>
>> 1) Soak 1/2 cup of rice and 2 cups of
>> black gram in water for 25 to 30 minutes.
>> 2) Grind it into a coarse paste.
>> 3) Grind the coarse paste once again in
>> batches of small quantities till you get a
>> composite fine (butter like) and hard paste
>> 4) Heat 5 cups of sugar in one cup of water
>> till you get 'one string consistency'.
>> 5) Add kesari powder/ saffron/ rose essence.
>> 6) Take little dough in jangiri cloth or a
>> plastic bag with a hole in centre.
>> 7) Heat oil in a flat pan.
>> 8) With gentle pressure put two circles in
>> clockwise direction in hot oil and
>> complete by forming small chains in the
>> anti-clock direction ending at the point
>> where you started.
>> 9) Turn over and fry till both sides are
>> cooked to golden colour.
> > 10) Put the cooked jangiri into the hot sugar
>> syrup and allow it to soak by turning it
>> once. If the sugar syrup becomes thick and
>> hard add one ladle of water and heat again
>> till it starts boiling.
> > 11) Once well soaked remove the jangiri from
>> the sugar syrup and arrange on a broad
>> plate.
>>
> > 18. Mysore Pak
>>
>> 1) Boil 2 1/2 cups of sugar in one cup
>> of water in a heavy kadai ( Vengala Uruli )
>> till ' one string consistency' is
> reached.
>> 2) Spray one cup of bengal gram flour into the
>> sugar syrup while continuing heating and
>> vigorous stirring.
>> 3) Heat one to two cups of ghee till it starts
>> fuming.
>> 4) Add the molten ghee little by little into
>> the bengal gram and sugar syrup mixture and
>> continue stirring.
>> 5) When the mixture looses it's moisture and
>> starts frothing with a pleasant aroma add
>> one ladle of curd.
>> 6) Stir and pour the entire mixture onto a
>> large plate. Do not tap the mysore pak on
>> the plate with the ladle. Hold the plate on
>> both sides and shake the plate. Mysore pak
>> will spread uniformly on the plate.
>>
> > 19. Coconut Mysore Pak
>>
>> 1) Grate one coconut into soft pieces.
>> 2) Boil 3 cups of sugar in one cup of water
>> till the sugar syrup gets thick.
>> 3) Add grated coconut and continue stirring.
>> 4) Add one cup of bengal gram powder gradually
>> with constant stirring.
>> 5) Once an uniform mixture is obtained add
>> 3/4 to one cup of ghee in 2 or 3 stages.
>>
>> 6) When the moisture is removed and the
>> contents reach the proper consistency with
>> a pleasant flavour pour onto a large plate.
>> 7) Level the Coconut mysore pak and cut it
>> into pieces.
>>
> > 20. Pillayar Kolukkattai ( Sweet )
>>
>> Step-1
>> Coconut Pooranam:
>> 2) Boil jaggery equivalent to a big
>> sweet lime in one ladle of water.
>> 3) Add grated coconut when jaggery gets
>> molten.
>> 4) Stir till moisture is removed. If you
>> take it in hand it should be sticky.
>>
>> Step-2
>> 1) Soak rice in water for 4 minutes.
>> Drain the water. Dry the rice on a cloth.
>> Grind the rice in a mixie to a fine powder.
>> Pass it through a fine sieve.
>> 2) Heat one cup of water with one tea spoon
>> of salt. When it starts boiling add one
>> cup of rice powder slowly with constant
>> stirring.
>> 3) Once the mass gets hard add one ladle of
>> oil and stir.
>> 4) Stop heating.
>> 5) Pour on to a tray and knead well to form a
>> smooth dough without lumps. If the dough is
>> very hard small quantity of water may be
>> sprinkled on the dough and kneaded.
>> 6) The dough may be covered in a wet cloth.
>> 7) Make small balls
>>
>> Step-3
>> 1) Stuff coconut pooranam into rice dough
>> balls.
>> 2) Steam cook the stuffed balls.
>>
> > 21. Maida Flour Cake
>>
>> 1) Heat one cup of ghee till it fumes.
>> 2) Add one cup of maida and stir vigorously.
>> 3) In a kadai boil 2 cups of sugar in one cup
>> of water till 'two string consistency'
> is
>> reached.
>> 4) Add maida/ghee mixture and stir till proper
>> consistency is obtained.
>> 5) Add butter equivalent to a large lemon.
>> 6) Pour on to a plate and cut into pieces.
>> 7) If cakes are not properly formed heat and
>> stir the contents once again.
>>
> > 22. Sweet Seedai ( Vella Seedai )
>>
>> Step-1: Rice flour
>> 2) Drain the water and dry the rice on a cloth
>> till the moisture gets evaporated.
>> 3) Grind the dried rice nicely in a 'Flour
> Mill'
>> 4) Pass it through a fine sieve.
>> 5) Dry roast the sieved rice flour very lightly.
>>
>> Step-2: Black gram flour
>> 1) Dry roast black gram.
>> 2) Grind in a mixie to fine powder.
>> 3) Pass through a fine sieve.
>>
>> Step-3
>> 1) Heat one cup of jaggery in one cup of water.
>> 2) Add either grated coconut or small cut
>> pieces.
>> 3) Boil the mixture.
>> 4) Add 7 cups of rice flour and 3/4 cup of
>> black gram flour.
>>
>> 5) The ratio of 7:0.75 may be altered as per our
>> requirement.
>> 6) Mix till a thick dough is formed.
>> 7) If the dough is too hard more water may be
>> added and further kneaded.
>> 8) Make balls and keep them on a cloth.
>> 9) Too much of pressure should not be applied
>> when preparing the balls. A gentle squeeze
>> is adequate.
>>
> > 23. Appam
>>
>> 1) Dissolve 1 1/4 cups of jaggery
>> in hot water. Add one cup of wheat flour
>> and 1/4cup of rice flour. Ensure
>> that the paste is free flowing.
>> 2) Make appams with a low flame.
>>
> > 24. Adhirasam
>>
>> 1) Soak rice in water for half an hour. Drain
>> the water. Dry the rice by spreading it on
>> a cloth. Grind the dried rice to powder.
>> 2) Boil 3/4 cup of jaggery in 3/4
>> cup of water and once the jaggery
>> syrup gets right consistency stop heating
>> 3) Add rice flour and knead. The dough should
>> not be too thick.
>> 4) Soak for sometime.
>> 5) Make balls from the dough. Flatten them
>> with hands on a plantain leaf.
>> 6) Heat oil and deep fry adhirasams till they
>> turn golden red in colour.
>> 7) If the dough is kept overnight in
>> refrigerator and adhirasams are made next
>> day they will taste still better.
>> 8) Instead of grinding the rice you can use
>> rice flour straight away. But to check the
>> suitability of rice flour sprinkle little
>> milk on rice flour and try to make balls.
>> If unable to form the balls, the rice
>> flour is not suitable.
>>
> > 25. Gulab Jamun
>>
>> 1) Boil 2 litres of milk and continue
>> heating till it forms 'koa'
>> 2) Cool it.
>> 3) Add 3/4 cup of maida and one tea
>> spoon of cooking soda. Knead and make a
>> thick dough.
>> 4) Keep the dough in water for 30 minutes.
>> 5) Make small balls from the dough.
>> 6) Dissolve 5 cups of sugar in 6 cups of
>> water.
>> 7) Deep fry the balls in hot oil (keep low
>> flame)to golden colour.
>> 8) Drop the fried balls into sugar syrup.
>> 9) Rose essence may be added.
>>
> > 26. Porivilangai Undai
>>
>> 1) Dry roast the following to red colour.
>> Boiled Rice - one cup
>> Wheat Flour - one cup
>> Green gram - 1/2 cup
>> Bengal gram - 1/2 cup
>> 2) Grind into powder.
>> 3) Make a thick jaggery syrup by using 3
>> cups of jaggery. Small cut pieces of
>> coconut may be added to the jaggery.
>> 4) Mix the powder with jaggery syrup and make
>> balls.
>>
> > 27. Bengal gram Poli
>> Step-1 Pooranam
>> 1) Cook 2 cups of bengal gram in water to
>> 75%. ( Do not cook to 100% )
>> 3) Add 2 cups of jaggery and heat.
>> 4) Once the jaggery has completely melted add
>> grated coconut( half)
>> 5) Stir till the mixture becomes hard and dry.
>> 6) Transfer to a mixie and grind to a smooth
>> paste(Pooranam). Add cardamom powder.
>> 8) If the Pooranam is soft transfer back into
>> a kadai and heat till the paste gets hard.
>>
>> Step-2
>> 1) Mix one cup of wheat flour with 1/2 cup
>> of chiroti rava and a pinch of salt. Knead
>> till the dough becomes like rubber.
>> 2) At the fag end of kneading add 2 to 3
>> spoons of oil.
>> 4) Make into balls of lemon size.
>> 5) Roll out each ball into small circle. Keep
>> one ball of 'Pooranam' (lemon size)
> on top.
>> Close and seal.
>> 6) Roll out like appalam.
>> 7) Roast on a tawa with one spoon of oil till
>> top side gets cooked and turns red in colour
>>
> > 28. Coconut Poli
>>
>> Step-1 Pooranam
>> 1) Grate one large coconut.
>> 2) Boil 1 1/2cups of jaggery in 1/2
>> cup of water. When the jaggery gets melted
>> completely add grated coconut. Ensure that
>> the jaggery syrup/coconut mixture is thick
>> and hard.
>> 3) Dry roast 1/2 cup of bengal gram and grind
>> it into powder.
>> 3) Transfer the jaggery syrup/coconut
>> mixture and the bengal gram powder to a
>> mixie and grind the entire mixture to a
>> hard paste (Pooranam). Add cardamom powder
>> 4) If the Pooranam is soft transfer back to
>> a kadai and heat till it gets hardened.
>>
>> Step-2
>> of chiroti rava and a pinch of salt.
>> Knead till the dough becomes like rubber.
>> spoons of oil.
>> 5) Roll out each ball into small circle.
>> Keep one ball of 'Pooranam' (lemon
> size)
>> on top. Close and seal.
>> 7) Roast on a tawa with one spoon of oil
>> till top side gets cooked and turns red
>> in colour.
>>
> > 29. Puttu
>>
>> 1) Soak 2 cups of rice in water for 3 to 4
>> minutes. Drain the water completely. Dry
>> the rice on a cloth. Grind the dried rice
>> into fine rice flour. Pass it through a
>> fine sieve.
>> 2) Add one tea spoon of salt to 1/2 cup
>> of water.
>> 3) Add the salt water gradually in small
>> quantities to rice flour and mix.
>> 4) Mixing is to be done carefully. If
>> excess water is added the consistency
>> will make it suitable to make balls.
>> This should be avoided.
>> 5) Steam cook the salt water mixed rice
>> powder.( Keep it on a cloth or leaf in
>> the cooker )
>> 6) Transfer the cooked powder on a plate
>> and spread it. Ensure that there are
>> no lumps.
>> 7) Boil 1 1/2 cups of jaggery in one cup
>> of water and make a thick syrup.
>> 8) Add the steam cooked rice powder and
>> stir thoroughly till the mixture becomes
>> completely loose powder. Ensure that
>> there are no lumps.
>> 9) 2 ladles of well cooked bengal gram can
>> be added.
>> 11) The final mixture should be completely
>> free from lumps and should be soft like
>> flower. Utmost caution is needed to
>> prepare this dish.
>>
> > 30. Sojji Appam
>>
>> Step-1 Pooranam
>> 1) Roast one cup of rava in 1/2 cup of
>> ghee to to red colour.
>> 2) Heat 1 1/2 cups of water in a kadai.
>> When the water starts boiling add the
>> ghee roasted rava. When the mass hardens
>> add one cup of jaggery. 100% cooking of
>> rava is not necessary.
>> 3) Heat till the mass gets hard that can be
>> made into balls.(Pooranam)
>> Step-2
>> 1) Mix one cup of wheat flour with 1/2 cup of
>> chiroti rava and a pinch of salt. Knead
>> spoons of oil.
>> 6) Keep one ball of 'Pooranam'(lemon
> size)
>> 8) Deep fry in hot oil. Rava need not get
>> fully fried. The top and bottom layers of
>> wheat flour and chiroti rava should
>> cover the 'Pooranam' completely.
>>
> > 31. Coconut Sojji Appam ( Kirikkipattu)
>>
>> Step-1 'Pooranam'
>> 1) Dry roast 2 cups of bengal gram and grind
>> it to powder in a mixie.
>> 2) Grate one big coconut. Add jaggery
>> equivalent to grated coconut.
>> 3) Grind the coconut jaggery mixture in a
>> mixie to a smooth paste.
>> 4) Add bengal gram powder and mix to form a
>> smooth paste. ('Pooranam')
>>
>> Step-2
>> spoons of oil.
>> 6) Keep one ball ( lemon size ) of
> 'Pooranam'
>> 8) Deep fry in hot oil.
>>
> > 32. Three Diamond Cake
>>
>> 1) Heat 1/2 cup of ghee. Divide it into 3
>> parts.
>> 2) Roast one cup each of bengal gram, maida
>> and wheat flour separately in hot ghee.
>> 3) Boil 4 cups of sugar in 2 cups of water
>> till 'two string consistency' is
> reached.
>> 4) Add ghee roasted bengal gram. Stir
>> vigorously.
>> 5) Add ghee roasted maida and wheat flour.
>> Continue stirring. Add one cup of milk.
>> 6) Add 1/2 cup of ghee and stir further.
>> 7) When required consistency is reached pour
>> on to a plate.
>>
> > 33. Karadayan Nonbu Adai
>>
>> minutes.
>> 2) Drain the water and dry the rice on a
>> cloth.
>> 3) Grind the dried rice in a mixie to a nice
>> powder.
>> 4) Pass the powder through a fine filter.
>> 5) Take 2 cups and dry roast the rice flour
>> to light red colour.
>> 6) Heat 2 cups of water in a kadai.
>> 7) Add one spoon of salt and 2 1/2 cups of
>> jaggery. Once the jaggery melts add
>> grated coconut( 1/2 small coconut).
>> Instead of grating small cut pieces of
>> coconut may also be added.
>> 8) Add boiled 'Karamani' equivalent to
> 1/4th
>> of the dough.
>> 9) Heat and stir till the mass becomes thick
>> and hard. Stop heating.
>> 10) Make small balls and roll them like
>> 'adais'.
>> 11) Steam cook.
>>
>> B. Savouries:
>>
> > 1. Nonbu Salt Adai.
>>
>> minutes.
>> cloth.
>> powder.
>> 5) Take 2 cups and dry roast the rice flour to
>> light red colour.
>> 6) In a kadai fry mustard seeds, one spoon
>> black gram and 2 red chillies in 3
>> spoons of oil.
>> 7) Add grated coconut(1/2) and boiled
>> 'Karamani'.
>> 8) Add the rice flour.
>> 9) Heat and stir till the dough becomes
>> thick and hard. Stop heating.
>> 'adais'.
>> 11) Steam cook.
>>
> > 2. Pillayar Kolukkattai ( Ulutham Pooranam )
>>
>> Step-1
>> Ulutham Pooranam
>> 1) Soak 1/2 cup each of black gram and
>> bengal gram in water.
>> 2) Add salt, chili powder and coriander
>> leaves.
>> 3) Grind in a mixie.
>> 4) Steam cook the paste.
>> 5) Heat one ladle of oil in a kadai. Add
>> mustard seeds and the steam cooked
>> paste.
>> 6) Heat and stir till the paste becomes
>> loose and powdery.
>>
>> Step-2
>> Drain water. Dry the rice on a cloth.
>> Grind the rice in a mixie to a fine
>> powder. Pass it through a fine sieve.
>> cup of rice flour slowly with constant
>> stirring.
>> oil and stir.
>> 4) Stop heating.
>> 5) Transfer to a tray and knead well to form
>> a smooth dough without lumps. If the
>> dough is very hard small quantity of
>> water may be sprinkled on the dough and
>> kneaded.
>> 6) The dough may be covered with a wet
>> cloth.
>> 7) Make small balls.
>>
>> Step-3
>> 1) Stuff the 'Ulutham Pooranam' into
> rice
>> dough balls.
>>
> > 3. Kai Murukku
>> 1) Soak rice in water for 30 minutes. Drain
>> the water. Dry the rice on a cloth.
>> Grind the dried rice in a 'Flour
> Mill'
>> to a fine powder. Pass it through a fine
>> sieve.
>> 2) Dry roast the rice flower lightly.
>> 3) Dry roast black gram and grind it to
>> powder in a mixie. Pass it through a
>> fine sieve.
>> 4) Mix rice flour and black gram flour in
>> the ratio of 7:1. Add butter equivalent
>> to two lemons, required salt asafoetida
>> and water. Knead and make the dough.
>> 5) Take a big lemon sized dough. Use first
>> three fingers and form twisted spirals
>> to form 'murukku' shape. Keep on a
> wet
>> cloth.
>> 6) Take it carefully and put it in hot oil
>> and deep fry.
>>
> > 4. Salt Seedai
>>
> Mill'
>> sieve. Dry roast to red colour.
>> fine sieve.
>> to two lemons, grated coconut
>> (half/small), salt, asafoetida, one ladle
>> of hot oil and water.
>> Knead and make the dough.
>> Avoid excess coconut to ensure crisp
>> seedai.
>> 4) Make balls and keep on cloth.
>> 5) Deep fry in oil and take it out when
>> they are crisp.
>>
> > 5.Mullu Murukku ( Manangombu)
>>
>> 1) Mix and grind 3 1/2
>> cups of rice, 1 cup of
>> green gram and 1/2 cup
>> of bengal gram. If
>> needed the quantity of
>> bengal gram may be
>> increased by 1/8 part.
>> Grind in a 'Flour Mill'.
>> 2) Add butter(2 lemon size),
>> salt and one ladle of hot oil. Knead into
>> a dough.
>> 3) Using a disc (Acchu) with a couple of
>> holes, squeeze the dough in hot oil and
>> deep fry.
>>
> > 6. Thenkulal/Thenkuzhal
>>
>> 1) Mix and grind in a 'Flour Mill' 3
> 1/2
>> cups of rice and 1 1/2 cups of black
>> gram. Add cumin seeds.
>> 2) Add butter(2 lemon size), salt and one
>> ladle of hot oil. Knead it into a dough.
>> deep fry.
>>
>>
>> Part-II
>> TIFFINS
>>
> > 1. Thavalai Adai
>>
> > 1) Grind 1 cup of rice, 1/2 cup of bengal gram,1/2
> cup of red gram, 2 red
> > chillies and one spoon of cumin seeds in a mixie to a
> course powder.
> > 2) Transfer the powder to a kadai. Add 4 cups of
> water and grated coconut
> > (1/2-small). Heat and stir till the mass becomes thick
> and hard.
> > 3) Two spoons of sugar may be added. Knead well to
> make dough.
> > 4) Make small balls, flatten them to the form of
> small 'vadas' and
> > roast on a tawa with one spoon of oil. Roast on both
> sides. When the vadai
> > turns red on both sides remove from tawa.
>>
> > 2. Rice Uppuma
>>
> > 1) Grind 1 cup of rice, 1/4 cup of bengal gram and
> 1/4 cup of red gram
> > uniformly in a mixie to a course powder resembling
> 'big rava'.
> > 2) In a kadai fry 2 red chillies,1 spoon mustard
> seeds, asafoetida and curry
> > leaves in 5 spoons of oil.
> > 3) Add water equivalent to twice the volume of the
> powder.
> > 4) Add 1 spoon of cumin seeds and 2 spoons of salt.
> > 5) Add the powder when water starts boiling. Stir
> vigorously to avoid lump
> > formation.
> > 6) When the mass becomes thick and hard transfer to
> another vessel and steam
> > cook for 10 minutes.
>>
> > 3. Venn Pongal
>>
> > 1)Mix 1 cup of rice, 1/2 cup of green gram, 2 spoons
> of black pepper, 2
> > spoons of cumin seeds and asafoetida. Water is to be
> added. Water quantity
> > should be 1 to 1 1/4 cups more than the quantity that
> you will normally use for
> > cooking 1 cup of rice.
> > 2) Pressure cook. Cooking time should be 10 minutes
> more than the normal
> > rice cooking time.
> > 3) Add 3 table spoons of salt.
> > 4) Adding ghee depends on individual wish.
> > 5) Add fried cashews.
>>
> > 4. Aappam
>>
> > 1) Soak the following in water.
>> a) 1 cup of raw rice
>> b) 1 cup of boiled rice
>> c) 1/2 cup of black gram
>> d) 1 fistful of fenugreek.
>> Transfer the above after thorough soaking to a
> mixie. Add salt.
> > Grind to a nice paste.
> > 2) Add 2 spoons of sugar and allow to ferment for a
> few hours.
> > 3) Add 1 cup of coconut water.
> > 4) Add 2 ladles of coconut milk. ( Coconut milk may
> be made by grinding
> > grated coconut and extracting the milk by squeezing
> and filtering )
> > 5) Mix and form 'dosa' like batter.
> > 6) Take a deep curved 'aappam pan'( small
> kadai ) with a tight lid.
> > Heat it and spread 1 spoon of oil uniformly inside the
> kadai.
> > 7) Pour 1 ladle of batter. Tilt the pan in circular
> motion so that the
> > batter spreads uniformly and aappam is formed.
> > 8) Keep the heating in 'medium flame'. Do
> not add any oil. Cook on
> > one side only. Close with lid tightly.
> > 9) After sometime lift the lid. If the periphery of
> the aappam has turned to
> > light red colour remove.
>>
> > 5. Adai
>>
> > 1) Soak 1 cup of raw rice, 1/4 cup of red gram and
> 1/4 cup cup of bengal
> > gram in water for 30 minutes.
> > 2) Transfer to a mixie. Add 3 red chillies, grated
> coconut(1/2),salt and
> > coriander leaves. Grind to a course thick batter.
> > 3) Spread the batter with a ladle on a heated tawa
> and add one spoon of oil
> > around the periphery. Fry on both sides.
>>
> > 6. Thavalai Dosai
>>
> > 1) Soak 2 cups of rice, 1/2 cup of black gram, 1/2
> cup of bengal gram and
> > 1/2 cup of red gram in water for 2 hours.
> > 2) Transfer to a mixie. Add salt and grind to a
> course batter.
>>
> > 3) Add asafoetida and curry leaves.
> > 4) Allow to ferment for 1 hour.
> > 5) If you want to make Thavalai dosai immediately
> add 2 ladles of curd.
> > 6) If you want to make Thavalai dosai only the next
> day do not add curd.
> > Otherwise the dosai will become sour.
> > 7) Heat 1/2 ladle of oil in a heavy kadai. Pour 2
> ladles of batter and
> > spread it thick like 'oothappam.
> > Keep a medium flame. Close it with a lid. After
> sometime when one side turns
> > red in colour turn the dosai to the other side. Both
> the sides should be crisp.
>>
> > 7. Kovil Idly
>>
> > 1) Soak together 1/2 cup if raw rice and 1/2 cup of
> boiled rice in water for
> > 2 hours.
> > 2) Wash the rice mixture thoroughly. Drain the water
> completely.
> > 3) Transfer to a mixie and grind into a course
> powder. It should not be very
> > nice powder.
> > 4) Add adequate salt, 2 spoons of cumin seeds, 2
> spoons of pepper, small cut
> > pieces of curry leaves, 1/2 cup of oil and 1/4 cup of
> ghee. Mix thoroughly and
> > allow to ferment overnight.
> > 5) Next morning make idlys in idly cooker. If the
> paste is too thick some
> > water may be added.
>>
> > 8. Puliyodarai
>>
> > 1) Dissolve tamarind (one big sweet lime size) and
> matching salt in 3 cups
> > of water. Initially dissolve in little water.
> Gradually add the entire water.
> > 2) Heat two large ladles of oil in a heavy kadai.
> Add 10 red chillies cut
> > into two. Add mustard seeds and asafoetida. Do not add
> curry leaves.
> > 3) Add 1/8 cup of bengal gram and 1/4 cup of red
> gram.
> > 4) Continue heating but ensure that bengal gram and
> red gram are not
> > charred. Add tamarind water. Boil till 3 cups of water
> gets reduced to 1 cup.
> > Keep a medium flame. During half way of boiling add
> jaggery (one lemon size).
> > 5) Dry fry separately 1 spoon of coriander seeds and
> 2 spoons of bengal gram
> > and grind to powder in a mixie.
> > 6) Add the powder to 'Pulikachal' and stop
> heating. On cooling add 2
> > spoons of powdered fenugreek and turmeric powder and
> mix and stir thoroughly.
> > 7) Mix the 'pulikachal' in required quantity
> with cooked rice to
> > make 'Puliyodarai'.
>>
> > 9. Coconut rice.
>>
> > 1) Grate 1 coconut and fry it lightly.
> > 2) Fry 1/4 cup of bengal gram, 1/4 cup of black gram
> and 2 red chillies in
> > oil.
> > 3) Transfer to a mixie. Add the fried coconut. Add
> required salt. Grind to a
> > course powder.
> > 4) Cook 1 cup of rice and mix the coconut powder.
> > 5) If 2 spoons of ghee are added it will give out a
> very good aroma.
>>
> > 10. Brinjal Vangi bath
>>
> > 1) Cut 1/2 kg of brinjal into thin pieces.
> > oil. Further add 4 spoons of grated coconut and fry
> again.
> > 3) Transfer to a mixie. Grind to powder.
> > 4) Heat 4 spoons of oil in a kadai. Add 1 spoon of
> mustard seeds. Once it
> > splatters add cut brinjal pieces. Add 1 spoon of salt
> and and 1 spoon of chilli
> > powder. Fry thoroughly.
> > 5) Cook 1/2 cup of rice. Add fried brinjal and
> powder from mixie. Add 1 more
> > spoon of salt. Mix everything thoroughly. It will be
> better if roasted ground
> > nuts are added. 4 spoons of ghee may be added but it
> is not a 'must'.
>>
>>
> > PART-III
>>
> > Sambar/ Kulambu varieties
>>
> > 1. Paruppu Kulambu ( Sambar )
>>
> > 1) Cook 1/2 cup of red gram Mash it thoroughly.
> > 2) If brinjal or Ladies' finger is to be added
> fry it in a kadai with 1
> > spoon of oil. Add little salt.
> > 3) If ash gourd or carrot or chow chow or cluster
> beans or fresh beans is to
> > be added steam cook it. Add little salt.
> > 4) Dissolve tamarind(lemon size) in water. Add
> required salt.
> > 5) Heat the tamarind water. Once it starts boiling
> add the vegetable.
> > 6) On further boiling add 2 spoons of 'sambar
> podi'.
> > 7) Add the mashed red gram.
> > 8) Sambar should be neither very thick nor very
> thin. If it is thin add 1
> > spoon of rice powder dissolved in water.
> > 9) Fry 1 spoon of mustard seeds, 1 spoon of
> fenugreek, curry leaves and
> > asafoetida in oil. Add to sambar. Add coriander
> leaves. Add 1 spoon turmeric
> > powder.
>>
> > 2. Mor (Buttermilk) Kulambu
>>
> > 1) Make 4 cups of medium viscous buttermilk. Add
> salt.
> > 2) Steam cook the vegetable you want to add. Add
> little salt.
> > 3) If brinjal or ladies' finger is used fry it
> with one spoon of oil.
> > Add little salt.
> > 4) Soak one fistful of bengal gram in water.
> > 5) Fry 1 spoon of coriander seeds, 2 spoons of
> bengal gram, 1 spoon of
> > fenugreek, little asafoetida, 4 red chillies and 2
> green chillies in oil.
> > 6) Transfer to a mixie. Add soaked bengal gram,
> grated coconut(1/2) and 1
> > spoon of cumin seeds. Grind to a paste.
> > 7) Dissolve the paste in buttermilk and heat. Add
> the vegetable. Do not
> > allow vigorous boiling. Stop heating once the initial
> boiling starts.
> > 8) Add 1 spoon of turmeric powder.
>>
> > 3. Mendiya Kulambu
>>
> > 1) Dissolve tamarind ( one large lemon size ) in 4
> cups of water. Add salt.
> > 2) Fry 3 spoons of red gram, 3 spoons of bengal
> gram, 1 spoon of fenugreek,
> > little asafoetida, curry leaves and 3 red chillies in
> 1 ladle of oil. At the
> > fag end of frying add 'Manathakkali vathal'.
> > 3) Add 1 spoon of 'sambar powder'.
> > 4) Add tamarind water and boil.
> > 5) After thorough boiling add 1 spoon of bengal gram
> flour and 1 spoon of
> > rice flour dissolved in water.
>>
> > 4. Mendiya Masiyal
>>
> > 1) Dissolve tamarind ( one large lemon size ) in
> water. Add salt.
> > little asafoetida, curry leaves, 1 red chilli and 2
> green chillies in 1 ladle
> > of oil. Stop heating when the frying is 75% complete.
> > 3) Add 'raw sundaikkai', small cut pieces of
> elephant yam and one
> > fist of green gram.
> > 4) Pressure cook.
> > 5) Mash the cooked material as much as possible with
> a heavy ladle.
> > 6) Add tamarind water and boil thoroughly.
>>
> > 6. Sundaikai Vathal Kulambu
>>
> cups of water. Add
> > required salt.
> > 2) Fry 4 spoons of black gram, 1 spoon of bengal
> gram and 2 red chillies in
> > oil.
> > 3) Transfer to a mixie. Add 2 spoons of black
> pepper, 1 spoon of cumin seeds
> > and one small fist of curry leaves. Grind nicely.
> Dissolve the paste in 2 ladles
> > of water.
> > 4) Boil the tamarind water. After thorough boiling
> add the diluted paste.
> > Add little asafoetida.
> > 5) Adding oil fried 'sundaikkai vathal' or
> ' manathakkali
> > vathal' is another option.
>>
> > 7. Araithu Vitta Kulambu
>>
> > 1) Dissolve tamarind ( one lemon size ) in 4 cups of
> water. Add required
> > salt.
> > 2) Fry 3 spoons of coriander seeds, 3 spoons of
> bengal gram, 2 spoons of red
> > gram, 1 spoon of fenugreek, little asafoetida and 4
> red chillies in oil.
> > 4) Transfer to a mixie. Add one fistful of grated
> coconut. Add water and
> > grind nicely to a paste.
> > 5) Boil the tamarind water. Either brinjal or ladies
> finger or ash gourd may
> > be added when the boiling starts.
> > 6) Once the vegetable is cooked well add the paste
> from the mixie.
> > 7) Add oil fried mustard seeds and curry leaves.
>>
> > 8. Paruppu Undai Kulambu
>>
> > 1) Dissolve tamarind ( lemon size ) in water. Add
> required water. Filter.
> > 2) Soak 1/2 cup of red gram in water for 15 minutes.
> Drain the water.
> > 3) Transfer to a mixie. Add 3 red chillies and
> required salt. Grind.
> > 4) Transfer to a mixie. Add 4 spoons of oil and fry.
> Once the red gram is
> > half cooked stop frying.
> > 5) On cooling make small balls.
> > 6) Boil tamarind water. On boiling add 1 spoon
> 'sambar powder'. Add
> > one ball. Once it is cooked it will float on top. Take
> it out by a 'boondhi
> > ladle' and keep in another vessel. Cook all the
> balls similarly.
> > 7) If the ball starts crumbling in tamrind water
> roll the balls on rice
> > flour spread on a plate before dropping them in
> tamarind water.
> > 8) At the fag end add 1 ladle of curd.
>>
> > 9. Payatham Paruppu Masiyal
>>
> > 1) Cook 1/2 cup of green gram and mash it.
> > 2) Dissolve tamarind (lemon size) in 1/2 cup of
> water. Add salt.
> > 3) Boil tamarind water. On boiling add 1 spoon of
> 'sambar powder'
> > and the mashed green gram. Add 2 tomatoes cut into
> pieces.
> > 4) Fry in oil in a kadai 2 green chillies, 2 red
> chillies, mustard seeds,
> > asafoetida and curry leaves.
> > 5) Add this fried mixture in the boiling
> 'masiyal'.
>>
>> The 'Masiyal' can also be made using
> lemon instead of
> > tamarind. But lemon juice from 2 lemons should be
> added at the fag end only.
>>
> > 10. Rasavangi Kulambu
>>
> water. Add required salt.
> > 2) Fry 4 red chillies, 4 spoons of coriander seeds,
> > and 2 spoons of red gram. Grind in a mixie. Add salt
> and keep the powder ready.
> > 3) Take small sized brinjals. Cut vertically in 4 or
> 5 pieces. But do not
> > cut fully to the bottom. Cut to 80%. Dip the cut
> brinjal in water. Stuff the
> > brinjal with the powder in the cut gaps. Close the
> brinjal.
> > 4) Boil the tamrind water. Add the powder stuffed
> brinjals.
> > 5) Once the brinjal is cooked completely add the
> remaining powder in the
> > 'kulambu'.
> > 6) If small size brinjals are not available cut the
> brinjal into pieces.
> > 7) Fry mustard seeds in oil and add the cut brinjal
> pieces. Fry lightly.
> > 8) Add to the boiling tamarind water. Once the
> brinjal is cooked add the
> > powder to the 'kulambu' gradually.
> > 9) Rasavangi Kulambu must be thick and not thin and
> dilute. Add powder to
> > make 'Kulambu' thick.
> > 10) Use only 'Boondhi ladle'. Only then the
> brinjal will not break
> > and disintegrate.
>>
> > PART IV
> > Avial/Keerai/Koottu varieties
>>
> > 1. Avial
>>
> > 1) Different vegetables are to be cut uniformly to
> one size. Avoid colocasia
> > and pumpkin. Potato is not needed. If required add
> small quantities.
> > 2) Transfer all the cut vegetables into one vessel.
> Add 2 ladles of water.
> > Add required salt and 1 spoon of chilli powder. Shake
> the vessel vigorously to
> > ensure through mixing of vegetables, salt and chilli
> powder.
> > 3) Pressure cook
> > 4) Grate 1/2 coconut. Transfer to a mixie. Add 2
> spoons of cumin seeds, 2
> > green chillies and 1 red chilli. Grind.
> > 5) Transfer to the cooked vegetables and boil for
> sometime.
> > 6) After cooling add 2 ladles of curd and stir.
> > 7) 2 spoons of coconut oil may be added if you like
> it or if you need it.
>>
> > 2. Pulippu Keerai
>>
> > 1) If it is 'mulai keerai' take one bundle.
> If it ia 'arai
> > keerai' take equialent quantity of 'mulai
> keerai'. Cut the '
> > keerai' into small pieces and cook it. Mash the
> cooked 'keerai'
> > thoroughly.
> > 2) Dissolve tamarind (lemon size) in 4 cups of
> water. Add salt. Add the
> > mashed 'keerai'. Boil.
> > 3) Fry in oil 2 red chillies, 2 green chillies and
> mustard seeds and add to
> > the cooked 'keerai'. Boil.
> > 4) If 'keerai' is watery add 1 spoon of rice
> flour dissolved in
> > water.
>>
> > 3. Pulippu Koottu
>>
> > 1) Ash gourd, Brinjal, elephant yam, carrot,
> > 'keerai thandu', banana flower are the
> vegetables that may be used.
> > Only ash gourd and brinjal can be cooked along with
> tamarind water. Other
> > vegetables are to be cooked separately and then added
> to the boiling tamarind
> > water.
> > 2) Let us use ash gourd.
> > 3) Cut ash gourd into small pieces.
> > 4) Dissolve tamarind(large lemon size) in water. Add
> salt.
> > 5) Fry in oil 3 red chillies, 2 spoons of coriander
> seeds, 2 spoons of
> > bengal gram, 2 spoons of black gram and little
> asafoetida.
> > 6) Transfer to a mixie. Add grated coconut(1/4) and
> 2 spoons of black
> > pepper. Grind nicely.
> > 7) Add the cut pieces of ash gourd to tamarind
> water. One fistful of bengal
> > gram can also be added. Boil.
> > 8) Once the ash gourd is well cooked add the grinded
> material.
> > 9) If you have not added bengal gram you may add
> cooked red gram at the end.
> > 10) Cooked green beans or 'kothu kadalai' or
> peas can be added.
> > Adding any one is adequate.
> > 11) Add mustard seeds fried in oil.
>>
> > 4. Poricha Koottu
>>
> > 1) All green vegetables like beans, fresh beans,
> brijal, ashgourd etc can be
> > used. Carrot cannot be used.
> > 2) Cut 1/2 kg of vegetable.
> > 3) Cook the vegetable with 1/2 cup of green gram and
> salt.
> > 4) Fry in oil 2 red chillies, 2 cups of black gram,
> 1 spoon of bengal gram
> > and little asafoetida.
> 1 spoon of black pepper.
> > Grind.
> > 6) Transfer to the cooked vegetable and green gram.
> Boil for some more time.
> > 7) Add oil fried mustard seeds.
>>
> > PART V
> > Rasam Varieties
>>
> > 1. Paruppu Rasam
> > Quantity- 4 Cups
>>
> > 1) Pressure cook 1/2 cup of red gram. Mash the
> cooked red gram.
> > 2) Dissolve tamarind( lemon size ) in 2 cups of
> water. Add reqyired salt.
> > Add 2 tomatoes cut into pieces. Boil.
> > 3) After thorough boiling add 2 tea spoons of
> 'rasam powder'. Boil
> > further.
> > 4) Add the mashed red gram. Add water to make up for
> 4 cups of '
> > rasam'.
> > 5) If Rasam becomes very thick add less red gram.
> > 6) Fry in a kadai 1 spoon of mustard seeds, little
> asafoetida and curry
> > leaves in 1 spoon of oil.
> > 7) Add the fried material to 'Rasam'.
> > 8) Add cut coriander leaves.
>>
> > 2. Milagu Rasam
>> Quantity- 4 Cups
>>
> > 1) Boil 2 cups of water with tamarind (Lemon size)
> and required salt.
> > 2) Fry in a kadai 2 red chillies, 2 spoons of red
> gram, 2 spoons of bengal
> > gram and curry leaves in 1 spoon of oil.
> > and curry leaves. Add 1/2 cup of water. Grind well.
> > 4) After boiling tamarind water thoroughly add the
> material from the mixie.
> > Boil for 1 minute.
> > 5) Water is to be added to make the total quantity
> of 'Rasam' is 4
> > cups. Pour out the balance water.
> > 6) When foaming starts stop heating.
>>
> > 3. Seeraga Rasam
>> Quantity-4 cups
>>
> > 1) Heat 2 cups of water with tamarind (lemon size)
> and required salt. Do not
> > dissolve tamarind. Separate it to small parts. Add 1
> 1/2 spoons of 'Rasam
> > Powder'.
> > 2) Fry in a vanali 3 spoons of red gram.
> > 3) Transfer to a mixie. Add 1 spoon of cumin seeds.
> Add water. Grind nicely.
> > 4) After thoroughly boiling tamarind water add the
> contents from mixie. Add
> > water to make the total quantity of rasam to 4 cups.
> > 5) Stop heating when foaming starts.
> > 6) Add curry leaves and oil fried mustard seeds.
>>
> > 4. Mysore Rasam
> > Quantity- 4 cups
>>
> > 1) Cook 1/2 cup of red gram and mash it thoroughly.
> > 2) Dissolve tamarind ( 'more than lemon
> size-extra will be sundaikai
> > size ) in 2 cups of water. Add salt. Boil.
> > 3) Fry in a kadai 4 red chillies, 3 spoons of
> coriander seeds and 2 spoons
> > of bengal gram in 2 spoons of oil.
> > 4) Transfer to a mixie. Add 2 spoons of black pepper
> and 1 spoon of cumin
> > seeds. Grind nicely.
> > 5) After thorough boiling of tamarind water add the
> mashed red gram and
> > contents of the mixie and boil for some more time.
> > 6) If the total quantity of rasam is not equivalent
> to 4 cups add water to
> > make up.
> > 7) After stopping the heating add oil fried mustard
> seeds, curry leaves and
> > little asafoetida.
> > 9) Rasam powder is not required for 'Mysore
> Rasam'.
>>
> > 5. Veppanboo Rasam
>> Quantity- 4 Cups
>>
> > 1) Boil 1 cup of water with tamarind (lemon size),
> required salt and 1 red
> > chilli.
> > 2) Large quantity of red gram is not required for
> this rasam. Add only 4
> > spoons of cooked red gram dissolved in water.
> > 3) Add water to make up the total quantity of rasam
> to 4 cups. After
> > thorough boiling stop heating.
> > 4) Fry in a kadai 4 spoons of dry
> 'Veppanboo' in 4 spoons of oil
> > till the 'veppanboo' turns black.
> > 5) Add the oil fried 'veppanboo' to rasam
> after stopping the
> > heating. Do not add mustard seeds.
>>
> > 6. Poricha Rasam
>>
> > 2) Fry 3 spoons of coriander seeds, 2 spoons of red
> > gram and 4 red chillies in oil.
> pepper, 2 spoons of cumin
> > seeds and some curry leaves. Add little water. Grind
> nicely.
> > 4) Take 3 cups of water. Add mashed red gram and the
> contents from mixie.
> > Boil. Add water to make the total quantity of rasam to
> 4 cups. Stop heating
> > after boiling for sometime.
> > 5) Tamarind is not required. Add salt only.
> > 6) Add fried mustard and asafoetida.
> > 8) Do not add rasam powder.
> > 9) For those persons who need sour taste squeezed
> lemon juice may be added
> > directly to rasam rice in the plate when eating.
>>
> > 7. Lemon Rasam
>>
> > 1) Cook 1/2 cup of red gram. Mash it thoroughly.
> > 2) Take 2 cups of water. Add 3 tomatoes after
> cutting into pieces. Add 2
> > spoons of salt. Boil for sometime.
> > 3) Add the mashed red gram. Add 2 spoons of rasam
> powder. Add water to make
> > up the quantity of rasam to 4 cups.
> > 4) Boil for some more time and stop heating.
> > 5) Squeeze the juice from 1 large size lemon or 2
> small size lemons in the
> > rasam.
> > 6) Add oil fried mustard seeds,and curry leaves.
>>
>>
> > PART VI
>> Karamadu varieties
>>
> > 1. Paruppu Usili Karamadu
>>
> cluster beans, banana
> > flower etc can be used. Ladies finger is not suitable.
> > 3) Cook the vegetable separately with salt.
> > 4) Transfer the soaked red gram to a mixie. Add 3
> red chillies and salt to
> > match the red gram. Grind.
> > 5) Heat 5 spoons of oil in a kadai. Add mustard and
> once it splatters add
> > the contents from mixie.
> > 6) Heat and stir till red gram becomes loose and
> powdery.
> > 7) Add the cooked vegetable. Mix for sometime before
> stopping heating.
>>
> > 2. Surul Keerai Paruppu Usili Karamadu
>>
> > 1) Take 10 leaves of colocasia. Wash and spread them
> on a clean tray.
> > 2) Soak 3/4 cup of red gram in water. Transfer to a
> mixie. Add 3 red
> > chillies, asafoetida and required salt. Grind nicely.
> > 3) Remove the contents of mixie. Take a small
> quantity (lemon size) and
> > spread it the back side of one leaf spread on tray.
> Roll the leaf. Repeat this
> > till all 10 leaves are rolled.
> > 4) Steam cook the rolled leaves. Then cut each leaf
> roll to a length of
> > about half finger.
> > 5) Heat 4 spoons of oil in a kadai. Add mustard
> seeds . After they splatter
> > add the cut leaf rolls and fry till they start
> shrinking. Use 'Boondhi
> > Ladle' to ensure that leaf rolls are not broken.
>>
> > 3. Puli Sertha Karamadu
>>
> > 1) Raw banana, Brinjal, Ladies finger, Ashgourd etc
> can be used.
> > 2) Cut the vegetable into small pieces and drop into
> a vessel.
> > 3) Dissolve tamarind(small lemon size) inwater. Add
> salt.
> > 4) Add tamarind water in the vessel. Ensure that the
> vegetable is completely
> > immersed. Add 1 spoon of 'sambar powder'. Add
> little turmeric powder.
> > 5) Cook the vegetable. Stir regularly.
> > 6) Once the vegetable is completely cooked stop
> heating. Drain out the
> > tamarind water using a filter. In other words water
> should be removed from the
> > vegetable.
> > 7) Fry in a kadai mustard seeds, 1 spoon black gram,
> little asafoetida and
> > curry leaves(if available) in 4 spoons of oil. Add the
> vegetable free from
> > water.
> > 8) Fry for some more time. Durind frying 1 spoon of
> 'Rasam powder'
> > may be added.
>>
>>
> > PART VII
>> Podimas Varieties
>>
> > 1. Potato Podimas
>>
> > 1) Boil 1 kg of potato partially. Peel off the skin.
> Mash it to loose
> > condition. There should be no lumps.
> > 2) Heat 4 to 5 spoons of oil in a kadai. Add 1 spoon
> of mustard seeds, 1
> > spoon of bengal gram and 1 spoon of black gram and
> fry. Further add 1 spoon of
> > chilli powder, 2 green chillies cut into pieces and
> curry leaves. Continue
> > frying.
> > 3) Add msahed potato and salt. Mix well using a
> 'Boondhi Ladle'.
> > After thorough mixing add grated coconut. 1 ladle of
> of cooked red gram may
> > also be added. Squeeze juice from 1 large lemon.
> > 4) At the fag end cut coriander leaves may be added.
> > 5) Podimas will be tasty only if salt and spice are
> added in right
> > quantities.
> > 6) If guests are expected fried cashew cut pieces
> may be added.
>>
> > 2. Raw Banana Podimas
>>
> > 1) Cut the raw banana in 3 pieces (if it is big in
> size) or in 2 pieces (if
> > it is small in size). Do not peel off the skin.
> > 2) Steam cook. Peel off the skin. Mash it to a loose
> condition. There should
> > be no lumps.
> > frying.
> > 4) Add mashed raw banana and salt. Mix well using a
> 'Boondhi Ladle'.
> > After thorough mixing add grated coconut. One ladle of
> cooked red gram may also
> > be added. Squeeze juice from 1 large lemon.
> > 5) At the end cut coriander leaves may be added.
>>
> > 3. Elephant Yam Podimas
>>
> > 1) Peel of the skin of elephant yam. Was thoroughly.
> Cut into large pieces.
> > Steam cook. Mash it to a loose condition. There should
> be no lumps.
> > frying.
> > 3) Add mashed elephant yam and salt. Mix well using
> a 'Boondhi
> > Ladle'. After thorough mixing add grated
> coconut.One ladle of cooked red
> > gram may also be added. Squeeze juice from one large
> lemon.
> > 4) At the end cut coriander leaves may be added.
>>
>>
> > PART VIII
> > Gotsu/Pitley
>>
> > 1. Brinjal Gotsu
>>
> > 1) Apply and spread 1 spoon of oil on the outer skin
> of a large brinjal.
> > Heat it on a direct fire slowly. Rotate the brinjal on
> all sides and grill
> > uniformly. The sin will turn black. Dip it in water.
> Peel off the skin. Mash
> > the brinjal. ( Alternatively brinjal can be cut into
> small pieces- nonecessary
> > to grill or fry)
> > 2) Dissolve tamarind( one large lemon size) in 1
> large cup of water. Add
> > salt.
> > 3) Fry 2 red chillies, 1 green chilli, mustard seeds
> and little asafoetida.
> > Add to tamarind water.
> > 4) Boil thoroughly till the tamarind aroma
> disappears.Stop heating.
> > 5) Add the mashed brinjal and mix well.
> > 6) Add coriander leaves cut into pieces.
> > 7) Brinjal gotsu can be a side dish for
> 'pongal' or ' rice
> > upma'. Brinjal gotsu can be mixed with cooked rice
> and eaten.
>>
> > 2. Ladies finger Gotsu
>>
> > 1) Cut ladies finger into small pieces and fry in
> little oil.
> > 2) Dissolve tamarind(one large lemon size) in one
> large cup of water. Add
> > salt.
> > 3) Fry 2 red chillies, 1 green chilli, mustard seeds
> and little asafoetida.
> > Add to tamarind water.
> > 4) Boil thoroughly till the tamarind aroma
> disappears. Stop heating.
> > 5) Add the fried ladies finger and mix well.
> > 6) Add coriander leaves cut into pieces.
> > 7) Little quantity of jaggery can be added.
>>
> > 3. Brinjal and Ladies finger Gotsu.
>>
> > 1) This gotsu can be made using both the vegetables
> and follwing the same
> > receipie as mentioned in brijal/ladies finger gotsu
>>
> > 4. Bitter gourd Pitley
>>
> > 1) Cut bitter gourd into small pieces.
> > 2) Cook the bitter gourd in 4 times the volume of
> bitter gourd adding 1
> > spoon of salt. Drain the water by filtering.
> > 3) Dissolve tamarind(lemon size) in water. Add 1
> spoon of salt. Add the
> > cooked bitter gourd. Add water to ensure that bitter
> gourd is completely
> > immersed in tamarind water. Boil.
> > and 2 spoons of black gram. Transfer to a mixie. Add
> > spoon of black pepper. Grind nicely.
> > 5) Transfer the contents of mixie to the cooked
> bitter gourd.
> > 6) Jaggery(betel nut size) can be added depending on
> the taste of the
> > individual.
> > 7) Boil thoroughly and stop heating.
> > 8) Add fried mustard seeds.
> > 9) Add 1/4 cup of cooked bengal gram or 2 ladles of
> cooked red gram.
>>
>>
> > PART IX
> > Chutney ( Thogayal ) Varieties
>>
> > 1. Brinjal Thogayal
>>
> > 1) Apply and spread i spoon of oil on the outer skin
> of a large brinjal.
> > Heat it on a direct fire slowly. Rotate the brinjal on
> all sides and grill
> > uniformly. The skin will turn black. Dip it in water
> and peel off the skin.
> > Mash the brinjal.
> > 2) Soak tamarind ( small lemon size ) in 1 ladle of
> water. Add salt. Squeeze
> > out the tamarind extract. Strain well.
> > 3) Fry 1/e cup of black gram, 2 red chillies 1
> green chilli and little
> > asafoetida.
> > 4) Transfer to a mixie. Add tamarind extract. Add
> coriander leaves. Grind
> > into a course paste.
> > 5) Add mashed brinjal and mix thoroughly.
>>
> > 2. Coconut Thogayal
>>
> > 1) Grate 1 coconut.
> > 2) Soak tamarind( lemon size ) in 1/2 cup of water.
> Add salt. Squeeze out
> > the tamarind extract. Strain well.
> > 3) Fry 1/2 cup of black gram, 3 red chillies and
> little asafoetida.
> > 4) Transfer to a mixie. Add the grated coconut and
> tamarind extract. Grind
> > nicely.
>>
> > 3. Coriander leaves Thogayal
>>
> > 1) Pluck out the coriander leaves and discard the
> stems. Wash thoroughly.
> > Drain the water completely.
> > 2) Soak tamarind( lemon size ) in 1/2 cup of water.
> Add salt. Squeeze out
> > the tamarind extract. Strain well.
> > 3) Fry 1/2 cup of black gram, 3 red chillies and
> little asafoetida.
> > 4) Transfer to a mixie. Add tamarind extract and
> coriander leaves. Grind
> > 5) Small quantity of grated coconut can be added but
> the 'thogayal'
> > is to be consumed the same day.
>>
>>
> > PART X
>> Pachadi Varieties
>>
> > 1. Mango Pachadi
>>
> > 1) Cut a large mango into thin pieces after peeling
> off the skin.
> > 2) Heat 1 cup of water. Add 1 spoon of salt. Add
> mango pieces. Once mango is
> > well cooked mash it with a ladle.
> > 3) Add powdered jaggery (large sweet lemon size).
> > 4) Once the jaggery gets completely dissolved, boil
> thoroughly and stop
> > heating.
> > 5) Add fried mustard seeds and 1 chilli.
>>
> > 2. Coconut Pachadi
>>
> > 1) Grate either 1 coconut or half.(depending upon
> the quantity you require).
> > 2) Add required salt.
> > 3) Transfer to a mixie. Grind nicely.
> > 4) Transfer the contents of the mixie into a vessel.
> Add required curd.
> > 5) Add fried mustard seeds and 1 chilli.
> > 6) If required add more salt.
>>
> > 3. Coriander leaves Pachadi
>>
> > 1) Wash required quantity of coriander leaves
> thoroughly. Drain the water
> > completely.
> > 2) Transfer to a mixie. Add required salt, 1 green
> chilli and small quantity
> > of grated coconut. Grind nicely.
> > 3) Transfer to a vessel. Add curd and mix well.
> > 4) Add fried mustard seeds.
>>
> > 4. Cucumber Pachadi
>>
> > 1) Cut cucumber into small pieces. Add curd and
> required salt.
>> Altenatively, cucumber may be fried in oil
> before adding curd.
>>
> > 5. Ladies finger Pachadi
>>
> > 1) Cut ladies finger into small pieces.
> > 2) Fry mustard seeds in oil in a kadai. Add the cut
> pieces of ladies finger.
> > Continue frying. The stiskyness of ladies finger
> should be completely removed.
> > add salt and stop frying when it turns light red in
> colour.
> > 3) After cooling add curd. If required add more
> salt.
>>
> > 6. Pumpkin (parangikai) Sweet Pachadi.
>>
> > 1) Cut pumpkin into thin squre pieces.
> > 2) Cook in required water with little salt.
> > 3) Once the pumpkin is cooked add required jaggery.
> > 4) After cooling add 2 ladles of curd.
>>
> > 7. Pumpkin (parangikai) Mustard Pachadi
>>
> > 1) Cut pumpkin into thin square pieces.
> > 2) Cook in required water with little salt.
> > 3) Grind in a mixie 2 spoons of mustard seeds,
> grated coconut(little) and 2
> > chillies.
> > 4) Transfer the contents from mixie to the cooked
> pumpkin. Boil throughly.
> > Add mustard seeds.
> > 5) On cooling add 2 ladles of curd. Do not add
> jaggery.
>>
>>
> > PART XI
> > Podi Varieties
>>
> > 1. Sambar Podi
>>
> > 1) Fry 1 1/4 cups of coriander seeds, 1/4 cup of red
> gram and 1/4 cup of
> > bengal gram without oil.
> > 2) Fry 1/4 cup of fenugreek.
> > 3) Transfer both to a mixie and grind.
> > 4) Fry 1/4 kg oh red chillies in 1 spoon of oil and
> grind in a mixie.
> > 5) Mix the powder of coriander seeds/red gram/gengal
> gram/fenugreek and
> > chilli powder in the ratio of 3:1
> > 6) Add salt and turmeric powder.
>>
> > 2. Rasam Powder
>>
> > 1) Fry 1 cup of coriander seeds, 1/2 cup of redgram,
> > and 10 red chillies without oil.
> > 2) Fry 1/4 cup of cumin seeds.
> > 3) Transfer both to a mixie. Add 1/2 cup of black
> pepper. Grind.
> > 4) Add 1 table spoon of turmeric powder.
>>
> > 3. Karamadu Podi
>>
> > 1) Fry 1 cup of coriander seeds, 1/2 cup of bengal
> gram and 1/2 cup of black
> > gram and 10 red chillies. Add 1 fist of dry curry
> leaves.
> > 2) Transfer to a mixie and grind.
>>
> > 4. Paruppu Podi
>>
> > 1) Fry in a kadai 1 cup of red gram and 4 red
> chillies in 3 spoons of oil
> > till it turns into golden colour.
> pepper. Add 2 spoons of salt.
> > If common salt is not available use table salt. Grind
> into a course powder but
> > not too course. It should not stick to your tongue.
> > 3) Taste the powder to adjust the quantum of salt.
>>
> > 5. Idli Chilli Powder
>>
> > 1) Fry in a kadai 1 cup of black gram, 10 or 12 red
> chillies and asafoetida(
> > equivalent to 2 black gram size) in 4 spoons of oil.
> > 2) Transfer to a mixie. Add 3 spoons of salt. grind
> into a course powder.
> > 3) Taste the powder and adjust the quantum of chilli
> if it is to be more or
> > less spicy.
> > 4) Frying 2 spoons of 'ellu' without oil and
> adding during grinding
> > will be liked by those who prefer the aroma of
> 'ellu'.
>>
>>
>>
Reply Forward
Satya Sarada Kandula to Padma

---------- Forwarded message ----------
From: Bhama Sridharan <bhama230765@yahoo.com>

Date: Jul 25, 2008 9:30 AM
Subject: Re: Fw: South Indian Iyengar Cooking

To: Satya Sarada Kandula <satyask@gmail.com>

Try something and if it comes out well, then thank not me but my granny!
Bhama
--- On Thu, 7/24/08, Satya Sarada Kandula <satyask@gmail.com> wrote:
> From: Satya Sarada Kandula <satyask@gmail.com>

> Subject: Re: Fw: South Indian Iyengar Cooking
> To: bhama230765@yahoo.com
> Date: Thursday, July 24, 2008, 11:04 AM
> Thank you
> sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo
> much!
>
> Very nice of you.!!!!
>
>
> On 7/24/08, Bhama Sridharan <bhama230765@yahoo.com>
> wrote:
>>
>>
>>
>>
> > Dear Sarada
>>
> > I am forwarding my granny's recipes
>>
> > Bhama
>>
>>
> > --- On *Wed, 6/11/08, R Kannan
> <kannan130@yahoo.com>* wrote:
>>
> > From: R Kannan <kannan130@yahoo.com>
> > Subject: South Indian Iyengar Cooking
> > To: "Bhama Sridharan"
> <bhama230765@yahoo.com>
> > Date: Wednesday, June 11, 2008, 5:37 AM
>>
>> South Indian Iyengar Cooking
>>
>> Recipes By Saroja Raman
>>
>> PART- 1
>> Bhatchanams
>>
>> A-SWEETS
>>
> > 1.Carrot Halwa:
>>
>> 1)Pressure cook 1/2 kg of washed and grated
>> carrot in 1/2 cup of milk.
>> 2)Mash the cooked carrot with a ladle.
>> 3)In a kadai heat 1/2 cup of water and sugar
>> equivalent to 2 1/2 times the volume of
>> mashed carrot.
>> 4)Heat till you get two 'string
> consistency'.
>> 5)Add the mashed carrot and continue heating and
> stirring till the
> > moisture is completely absorbed.
>> 6)Add small quantity of ghee.
>> 7)Add fried cashews and raisins.
>> 8)Add cardamom powder.
>>
> > Another Method:
>>
>> In a kadai heat mashed carrot, sugar and milk
> together and stir till
> > the moisture is completely absorbed. Then add ghee and
> other items can be
> > added.
>>
>>
> > 2. Ash gourd Halwa ( Pooshanikkai Halwa )
>>
>> 1) Take a hard ash gourd (muthina pooshanikkai)
>> 2) Cut out 5 or 6 pieces.
>> 3) Peel off the skin and grate.
>> 4) Pressure cook without the addition of water.
>> 5) Drain the water by filtering through a
> 'tea
>> filter' or a soft cloth. Ensure that the
>> entire water is drained out.
>> 6) In a kadai heat 1/2 cup of water and
>> sugar equivalent to 2 1/2times the
>> volume of cooked ash gourd.
>> 7) Boil till you get 'two string
> consistency'.
>> 8) Add cooked ash gourd and boil till the
>> moisture is completely absorbed.
>> 9) Add 4 or 5 spoons of ghee.
> > 10) Add saffron. If not available add colour
>> powder.
>>
> > 3. Badam Halwa
>>
>> 1) Soak 100 grams of almonds in warm water for
>> 30 minutes. Peel off the skin.
>> 2) Grind nicely in a mixie with 1/2 cup of milk.
>> 3) Transfer to a heavy kadai, add 2 cups of
>> sugar and heat. Stir continuously till it
>> thickens. Add 4 spoons of ghee, mix and
>> stop heating. Pour on a large plate. Spread
>> uniformly with a ladle. Once it is cooled
>> cut into pieces with a knife.
>>
> > 4. Wheat Milk Halwa
>>
>> 1) Soak 1/2 cup of full wheat in adequate (not
> too much and not too
> > less) water overnight.
>> 2) Drain the water and grind well in a mixie.
>> 3) Transfer to a vessel and allow to settle for
> 30 minutes. A layer of
> > water will surface at the top. Drain this water
> carefully without disturbing the
> > bottom viscous layer of wheat paste.
>> 4) Transfer to a kadai. Add sugar 2 times the
> quantum of wheat paste.(
> > If sugar is slightly in excess or less it does not
> matter) Start heating. Stir
> > continuously. It will take a long time for the wheat
> paste to become thick.
> > Continue stirring patiently. The halwa should reach
> such a thick consistency
> > that if you touch it with a finger it should not stick
> to the finger.
>> 5) At the end add 4 spoons of ghee, stir and
> pour in a plate. Spread
> > the halwa uniformly on the plate.
>> 6) Once the halwa cools down cut it into pieces
> using a knife.
>> 7) Preparing this halwa takes lot of time, but
> it is not only very
> > tasty but also is very good for health.
>>
>>
> > 5. Poppy seed(Kasakasa),Coconut Payasam
>>
>> 1) Cook 1/2 cup of poppy seeds in 1 1/2 cups of
>> water.
>> 3) If almonds are available, 10 pieces may be
>> taken and after peeling off the skin may be
>> added in the mixie for grinding along with
>> grated coconut.
>> 4) Add the contents of the mixie to the cooked
>> poppy seeds.
>> 7) Add1/2 cup of milk.
>>
> > 6. Green gram,broken rice( Arisi ravai),coconut
>> Payasam
>>
>> 2) Wash in water 1/2 cup of green gram and
>> 1/4 cup of broken rice.
>> 3) Pressure cook the green gram and broken
>> rice in 1 1/2 cup of water.
>> 4) Transfer to a kadai and heat after adding
>> 1 1/2 cups of jaggery.
>> 5) Once the jaggery is completely molten and
>> starts boiling add the coconut from the
>> mixie.
>> 6) 1/2 cup of milk may also be added.
>> 7) After adding everything and thorough boiling
>> stop heating.
>>
> > 7. Vermicelli Payasam
>>
>> 1) Break vermicelli into pieces.
>> 2) Fry one cup of vermicelli in 4 spoons of
>> ghee till it turns red in colour. Ensure
>> that it is not burnt out.
>> 3) Add the fried vermicelli to 2 1/2
>> cups of boiling water.
>> 4) After the vermicelli is well cooked add
>> 1 1/2 cups of sugar and continue
>> heating.
>> 5) Once the sugar is dissolved add one cup of
>> milk.
>>
>> Alternately instead of full vermicelli a
>> mixture of 50:50 of vermicelli and rava can
>> also be used.
>>
> > 8. Sago Payasam
>>
>> 1) Boil 1/2 cup of sago in 2 1/2
>> cups of water. After the sago is fully
>> cooked if water is inadequate some more
>> quantity of water may be added.
>> 2) Add one cup of sugar and continue heating.
>> 3) Once the sugar gets completely dissolved
>> add one or one and a half cups of milk.
>>
>>
> > 9. Milk Payasam
>>
>> 1) Grind 1/2 cup of rice in such a way that
>> the rice is broken into two pieces.
>> 2) Boil 2 litres of milk. On boiling add one
>> big fistful of broken rice after washing in
>> water.
>> 3) Boil till the 2 litres milk is reduced to
>> 1 1/2 litres. The rice should get
>> completely melted. Rice should not be
>> visible separately in the milk.
>> 4) Stop heating once the milk and rice get
>> thoroughly blended.
>>
> > 10. Akkara Vadisal
>>
>> 1) Grind one cup of rice in such a way that the
>> the rice is broken into two pieces. It
>> should not get powdery.
>> 2) Fry the broken rice in a small quantity of
>> ghee.
>> 3) Add 1/4 cup of green gram.
>> 4) Pressure cook the rice/green gram mixture
>> in 4 cups of water.
>> 5) Add 1/2 cup of water and 3 cups of
>> powdered jaggery and heat.
>> 6) Once the jaggery melts completely add 2
>> cups of milk.
>> 8) It should have free flowing consistency. It
>> should be possible to transfer it from the
>> kadai to a plate using a ladle.
>> 9) If it is very thick some more quantity of
>> milk or hot water may be added.
> > 11) If nutmeg is available take a small piece,
>> fry in ghee, grind to powder and add. It will
>> give a pleasant aroma.
>>
>> Alternately Akkara Vadisal may be prepared
>> with full rice also. But the cooked rice
>> should be very soft. Full rice should not be
>> visible.
>>
> > 11. Sheera Annam
>>
>> 3) Fry the rice lightly in 4 spoons of ghee.
>> 4) Add 1/4 cup of green gram, 4 cups of
>> water and 3 cups of milk to the fried
>> rice and pressure cook. Cooking time should
>> be 10 minutes more than the normal cooking
>> of rice.
>> 5) Mash the cooked material.
>> 6) Add 2 1/2 cups of sugar, stir and boil.
>>
> > 12. Sugar Pongal
>>
>> 3) Fry the rice in a kadai lightly in 4
>> spoons of ghee.
>> 4) Pressure cook the fried rice with 1/4
>> cup of green gram and one cup of milk. The
>> quantity of water that is added in the
>> cooker should be one cup more than the
>> quantity that will be added for regular
>> rice cooking.
>> 5) Pressure cook 10 minutes more than the
>> regular rice cooking.
>> 6) Mash the cooked material with a ladle.
>> 7) In another kadai boil 3 1/2
>> cups of jaggery in 1/2 cup of water.
>> 8) Once the jaggery gets completely molten,
>> transfer the contents into another vessel
>> carefully in such a way that the top
>> portion gets transferred and the bottom
>> muck of jaggery water is left behind and
>> discarded.
> > 10) Heat and boil again the jaggery water
>> till you get the aroma of jaggery syrup.
> > 11) Add the mashed rice/green gram mixture
>> and stir vigorously.
> > 14) Add ghee to taste.
>>
> > 13. Rava Laddu
>>
>> 1) Dry roast one cup of rava till it turns red
>> in colour.
>> 2) Grind it to powder in a mixie.
>> 3) Grind 1/2 cup of sugar separately in a
>> mixie.
>> 4) Mix the powdered rava and sugar.
>> 6) Add fried cashew cut in small pieces.
>> 7) Add 1/2 cup of molten ghee.
>> 8) Make laddus in the form of small balls.
>> 9) If you find it difficult to form the balls,
>> add some milk or some more quantity of ghee.
>>
>>
> > In a similar way green gram laddus can be made
> > using green gram instead of rava.
>>
> > 14. Milk Poli
>>
>> 1) Mix 1/2 cup of chiroti rava, 1/2 cup
>> of maida and 1/2 spoon of salt.
>> 2) Add a small quantity of water and knead to
>> form dough.
>> 3) Prepare small balls from the dough and roll
>> them out into very thin appalams.
>> 4) Boil 1 1/2 litres of milk with 1/2
>> cup of sugar till the sugar dissolves
>> completely. If you stir using a ladle the
>> milk will not boil and over flow.
>> 6) Heat oil in a kadai. Once heated turn the
>> flame into 'sim' position.
>> 7) Now deep fry the appalams in heated oil.
>> 8) Spray sugar on the fried appalams. These
>> appalams can be kept and consumed
>> 'as it is' for 4 to 5 days.
>> 9) Dip the crisp appalams one by one in hot
>> milk. They will get soaked in milk.
> > 10) Using a 'boondhi ladle' keep them on a
> broad
>> plate after folding once.
>>
> > 15. Rava Kesari
>>
>> 1) Fry 2 cups of rava in 1/2 cup of ghee
>> to red colour.
>> 2) Add the fried rava to 3 cups of water and
>> stir. ( the quantity of water to be used
>> depends on the quality of rava )
>> 3) Once rava is fully cooked add 2 1/2
>> cups of sugar and continue stirring.
>> 4) Add 1/2 cup of ghee.
>> 5) On getting the right consistency stop
>> heating.
>>
> > 16. Laddu
>>
>> 1) Mix 5 cups of basan with water and ensure
>> free flowing consistency. Heat oil in a kadai
>> and pass the basan water mixture through
>> Boondhi sieve into boiling oil. Once deep
>> fried take out 'boondhi'.
>> 2) Boil 2 cups of water with 6 or 6 1/2
>> cups of sugar till it reaches ' small
>> string' consistency.
>> 3) Add Boondhis to the sugar syrup and make a
>> dough.
>> 4) Add nutmeg and cardamom powder.
>> 6) Make balls of laddu. If there is difficulty
>> in forming the balls add some more quantity
>> of water and heat the dough lightly.
>>
> > 17. Jangiri
>>
>> 1) Soak 1/2 cup of rice and 2 cups of
>> black gram in water for 25 to 30 minutes.
>> 2) Grind it into a coarse paste.
>> 3) Grind the coarse paste once again in
>> batches of small quantities till you get a
>> composite fine (butter like) and hard paste
>> 4) Heat 5 cups of sugar in one cup of water
>> till you get 'one string consistency'.
>> 5) Add kesari powder/ saffron/ rose essence.
>> 6) Take little dough in jangiri cloth or a
>> plastic bag with a hole in centre.
>> 7) Heat oil in a flat pan.
>> 8) With gentle pressure put two circles in
>> clockwise direction in hot oil and
>> complete by forming small chains in the
>> anti-clock direction ending at the point
>> where you started.
>> 9) Turn over and fry till both sides are
>> cooked to golden colour.
> > 10) Put the cooked jangiri into the hot sugar
>> syrup and allow it to soak by turning it
>> once. If the sugar syrup becomes thick and
>> hard add one ladle of water and heat again
>> till it starts boiling.
> > 11) Once well soaked remove the jangiri from
>> the sugar syrup and arrange on a broad
>> plate.
>>
> > 18. Mysore Pak
>>
>> 1) Boil 2 1/2 cups of sugar in one cup
>> of water in a heavy kadai ( Vengala Uruli )
>> till ' one string consistency' is
> reached.
>> 2) Spray one cup of bengal gram flour into the
>> sugar syrup while continuing heating and
>> vigorous stirring.
>> 3) Heat one to two cups of ghee till it starts
>> fuming.
>> 4) Add the molten ghee little by little into
>> the bengal gram and sugar syrup mixture and
>> continue stirring.
>> 5) When the mixture looses it's moisture and
>> starts frothing with a pleasant aroma add
>> one ladle of curd.
>> 6) Stir and pour the entire mixture onto a
>> large plate. Do not tap the mysore pak on
>> the plate with the ladle. Hold the plate on
>> both sides and shake the plate. Mysore pak
>> will spread uniformly on the plate.
>>
> > 19. Coconut Mysore Pak
>>
>> 2) Boil 3 cups of sugar in one cup of water
>> till the sugar syrup gets thick.
>> 3) Add grated coconut and continue stirring.
>> 4) Add one cup of bengal gram powder gradually
>> with constant stirring.
>> 5) Once an uniform mixture is obtained add
>> 3/4 to one cup of ghee in 2 or 3 stages.
>>
>> 6) When the moisture is removed and the
>> contents reach the proper consistency with
>> a pleasant flavour pour onto a large plate.
>> 7) Level the Coconut mysore pak and cut it
>> into pieces.
>>
> > 20. Pillayar Kolukkattai ( Sweet )
>>
>> Step-1
>> Coconut Pooranam:
>> 2) Boil jaggery equivalent to a big
>> sweet lime in one ladle of water.
>> 3) Add grated coconut when jaggery gets
>> molten.
>> 4) Stir till moisture is removed. If you
>> take it in hand it should be sticky.
>>
>> Step-2
>> Drain the water. Dry the rice on a cloth.
>> Grind the rice in a mixie to a fine powder.
>> Pass it through a fine sieve.
>> cup of rice powder slowly with constant
>> stirring.
>> oil and stir.
>> 4) Stop heating.
>> 5) Pour on to a tray and knead well to form a
>> smooth dough without lumps. If the dough is
>> very hard small quantity of water may be
>> sprinkled on the dough and kneaded.
>> 6) The dough may be covered in a wet cloth.
>> 7) Make small balls
>>
>> Step-3
>> 1) Stuff coconut pooranam into rice dough
>> balls.
>>
> > 21. Maida Flour Cake
>>
>> 1) Heat one cup of ghee till it fumes.
>> 2) Add one cup of maida and stir vigorously.
>> 3) In a kadai boil 2 cups of sugar in one cup
>> of water till 'two string consistency'
> is
>> reached.
>> 4) Add maida/ghee mixture and stir till proper
>> consistency is obtained.
>> 5) Add butter equivalent to a large lemon.
>> 6) Pour on to a plate and cut into pieces.
>> 7) If cakes are not properly formed heat and
>> stir the contents once again.
>>
> > 22. Sweet Seedai ( Vella Seedai )
>>
>> Step-1: Rice flour
>> 2) Drain the water and dry the rice on a cloth
>> till the moisture gets evaporated.
>> 3) Grind the dried rice nicely in a 'Flour
> Mill'
>> 4) Pass it through a fine sieve.
>> 5) Dry roast the sieved rice flour very lightly.
>>
>> Step-2: Black gram flour
>> 1) Dry roast black gram.
>> 2) Grind in a mixie to fine powder.
>> 3) Pass through a fine sieve.
>>
>> Step-3
>> 1) Heat one cup of jaggery in one cup of water.
>> 2) Add either grated coconut or small cut
>> pieces.
>> 3) Boil the mixture.
>> 4) Add 7 cups of rice flour and 3/4 cup of
>> black gram flour.
>>
>> 5) The ratio of 7:0.75 may be altered as per our
>> requirement.
>> 6) Mix till a thick dough is formed.
>> 7) If the dough is too hard more water may be
>> added and further kneaded.
>> 8) Make balls and keep them on a cloth.
>> 9) Too much of pressure should not be applied
>> when preparing the balls. A gentle squeeze
>> is adequate.
>>
> > 23. Appam
>>
>> 1) Dissolve 1 1/4 cups of jaggery
>> in hot water. Add one cup of wheat flour
>> and 1/4cup of rice flour. Ensure
>> that the paste is free flowing.
>> 2) Make appams with a low flame.
>>
> > 24. Adhirasam
>>
>> 1) Soak rice in water for half an hour. Drain
>> the water. Dry the rice by spreading it on
>> a cloth. Grind the dried rice to powder.
>> 2) Boil 3/4 cup of jaggery in 3/4
>> cup of water and once the jaggery
>> syrup gets right consistency stop heating
>> 3) Add rice flour and knead. The dough should
>> not be too thick.
>> 5) Make balls from the dough. Flatten them
>> with hands on a plantain leaf.
>> 6) Heat oil and deep fry adhirasams till they
>> turn golden red in colour.
>> 7) If the dough is kept overnight in
>> refrigerator and adhirasams are made next
>> day they will taste still better.
>> 8) Instead of grinding the rice you can use
>> rice flour straight away. But to check the
>> suitability of rice flour sprinkle little
>> milk on rice flour and try to make balls.
>> If unable to form the balls, the rice
>> flour is not suitable.
>>
> > 25. Gulab Jamun
>>
>> 1) Boil 2 litres of milk and continue
>> heating till it forms 'koa'
>> 2) Cool it.
>> 3) Add 3/4 cup of maida and one tea
>> spoon of cooking soda. Knead and make a
>> thick dough.
>> 4) Keep the dough in water for 30 minutes.
>> 5) Make small balls from the dough.
>> 6) Dissolve 5 cups of sugar in 6 cups of
>> water.
>> 7) Deep fry the balls in hot oil (keep low
>> flame)to golden colour.
>> 8) Drop the fried balls into sugar syrup.
>> 9) Rose essence may be added.
>>
> > 26. Porivilangai Undai
>>
>> 1) Dry roast the following to red colour.
>> Boiled Rice - one cup
>> Wheat Flour - one cup
>> Green gram - 1/2 cup
>> Bengal gram - 1/2 cup
>> 2) Grind into powder.
>> 3) Make a thick jaggery syrup by using 3
>> cups of jaggery. Small cut pieces of
>> coconut may be added to the jaggery.
>> 4) Mix the powder with jaggery syrup and make
>> balls.
>>
> > 27. Bengal gram Poli
>> Step-1 Pooranam
>> 1) Cook 2 cups of bengal gram in water to
>> 75%. ( Do not cook to 100% )
>> 3) Add 2 cups of jaggery and heat.
>> 4) Once the jaggery has completely melted add
>> grated coconut( half)
>> 5) Stir till the mixture becomes hard and dry.
>> 6) Transfer to a mixie and grind to a smooth
>> paste(Pooranam). Add cardamom powder.
>> 8) If the Pooranam is soft transfer back into
>> a kadai and heat till the paste gets hard.
>>
>> Step-2
>> of chiroti rava and a pinch of salt. Knead
>> spoons of oil.
>> 5) Roll out each ball into small circle. Keep
>> one ball of 'Pooranam' (lemon size)
> on top.
>> Close and seal.
>> 7) Roast on a tawa with one spoon of oil till
>> top side gets cooked and turns red in colour
>>
> > 28. Coconut Poli
>>
>> Step-1 Pooranam
>> 1) Grate one large coconut.
>> 2) Boil 1 1/2cups of jaggery in 1/2
>> cup of water. When the jaggery gets melted
>> completely add grated coconut. Ensure that
>> the jaggery syrup/coconut mixture is thick
>> and hard.
>> 3) Dry roast 1/2 cup of bengal gram and grind
>> it into powder.
>> 3) Transfer the jaggery syrup/coconut
>> mixture and the bengal gram powder to a
>> mixie and grind the entire mixture to a
>> hard paste (Pooranam). Add cardamom powder
>> 4) If the Pooranam is soft transfer back to
>> a kadai and heat till it gets hardened.
>>
>> Step-2
>> of chiroti rava and a pinch of salt.
>> Knead till the dough becomes like rubber.
>> spoons of oil.
>> Keep one ball of 'Pooranam' (lemon
> size)
>> 7) Roast on a tawa with one spoon of oil
>> till top side gets cooked and turns red
>> in colour.
>>
> > 29. Puttu
>>
>> minutes. Drain the water completely. Dry
>> the rice on a cloth. Grind the dried rice
>> into fine rice flour. Pass it through a
>> fine sieve.
>> 2) Add one tea spoon of salt to 1/2 cup
>> of water.
>> 3) Add the salt water gradually in small
>> quantities to rice flour and mix.
>> 4) Mixing is to be done carefully. If
>> excess water is added the consistency
>> will make it suitable to make balls.
>> This should be avoided.
>> 5) Steam cook the salt water mixed rice
>> powder.( Keep it on a cloth or leaf in
>> the cooker )
>> 6) Transfer the cooked powder on a plate
>> and spread it. Ensure that there are
>> no lumps.
>> 7) Boil 1 1/2 cups of jaggery in one cup
>> of water and make a thick syrup.
>> 8) Add the steam cooked rice powder and
>> stir thoroughly till the mixture becomes
>> completely loose powder. Ensure that
>> there are no lumps.
>> 9) 2 ladles of well cooked bengal gram can
>> be added.
>> 11) The final mixture should be completely
>> free from lumps and should be soft like
>> flower. Utmost caution is needed to
>> prepare this dish.
>>
> > 30. Sojji Appam
>>
>> Step-1 Pooranam
>> 1) Roast one cup of rava in 1/2 cup of
>> ghee to to red colour.
>> 2) Heat 1 1/2 cups of water in a kadai.
>> When the water starts boiling add the
>> ghee roasted rava. When the mass hardens
>> add one cup of jaggery. 100% cooking of
>> rava is not necessary.
>> 3) Heat till the mass gets hard that can be
>> made into balls.(Pooranam)
>> Step-2
>> spoons of oil.
>> 6) Keep one ball of 'Pooranam'(lemon
> size)
>> 8) Deep fry in hot oil. Rava need not get
>> fully fried. The top and bottom layers of
>> wheat flour and chiroti rava should
>> cover the 'Pooranam' completely.
>>
> > 31. Coconut Sojji Appam ( Kirikkipattu)
>>
>> Step-1 'Pooranam'
>> 1) Dry roast 2 cups of bengal gram and grind
>> it to powder in a mixie.
>> 2) Grate one big coconut. Add jaggery
>> equivalent to grated coconut.
>> 3) Grind the coconut jaggery mixture in a
>> mixie to a smooth paste.
>> 4) Add bengal gram powder and mix to form a
>> smooth paste. ('Pooranam')
>>
>> Step-2
>> spoons of oil.
>> 6) Keep one ball ( lemon size ) of
> 'Pooranam'
>> 8) Deep fry in hot oil.
>>
> > 32. Three Diamond Cake
>>
>> 1) Heat 1/2 cup of ghee. Divide it into 3
>> parts.
>> 2) Roast one cup each of bengal gram, maida
>> and wheat flour separately in hot ghee.
>> 3) Boil 4 cups of sugar in 2 cups of water
>> till 'two string consistency' is
> reached.
>> 4) Add ghee roasted bengal gram. Stir
>> vigorously.
>> 5) Add ghee roasted maida and wheat flour.
>> Continue stirring. Add one cup of milk.
>> 6) Add 1/2 cup of ghee and stir further.
>> 7) When required consistency is reached pour
>> on to a plate.
>>
> > 33. Karadayan Nonbu Adai
>>
>> minutes.
>> cloth.
>> powder.
>> 5) Take 2 cups and dry roast the rice flour
>> to light red colour.
>> 6) Heat 2 cups of water in a kadai.
>> 7) Add one spoon of salt and 2 1/2 cups of
>> jaggery. Once the jaggery melts add
>> grated coconut( 1/2 small coconut).
>> Instead of grating small cut pieces of
>> coconut may also be added.
>> 8) Add boiled 'Karamani' equivalent to
> 1/4th
>> of the dough.
>> 9) Heat and stir till the mass becomes thick
>> and hard. Stop heating.
>> 'adais'.
>> 11) Steam cook.
>>
>> B. Savouries:
>>
> > 1. Nonbu Salt Adai.
>>
>> minutes.
>> cloth.
>> powder.
>> 5) Take 2 cups and dry roast the rice flour to
>> light red colour.
>> 6) In a kadai fry mustard seeds, one spoon
>> black gram and 2 red chillies in 3
>> spoons of oil.
>> 7) Add grated coconut(1/2) and boiled
>> 'Karamani'.
>> 8) Add the rice flour.
>> 9) Heat and stir till the dough becomes
>> thick and hard. Stop heating.
>> 'adais'.
>> 11) Steam cook.
>>
> > 2. Pillayar Kolukkattai ( Ulutham Pooranam )
>>
>> Step-1
>> Ulutham Pooranam
>> 1) Soak 1/2 cup each of black gram and
>> bengal gram in water.
>> 2) Add salt, chili powder and coriander
>> leaves.
>> 3) Grind in a mixie.
>> 4) Steam cook the paste.
>> 5) Heat one ladle of oil in a kadai. Add
>> mustard seeds and the steam cooked
>> paste.
>> 6) Heat and stir till the paste becomes
>> loose and powdery.
>>
>> Step-2
>> Drain water. Dry the rice on a cloth.
>> Grind the rice in a mixie to a fine
>> powder. Pass it through a fine sieve.
>> cup of rice flour slowly with constant
>> stirring.
>> oil and stir.
>> 4) Stop heating.
>> 5) Transfer to a tray and knead well to form
>> a smooth dough without lumps. If the
>> dough is very hard small quantity of
>> water may be sprinkled on the dough and
>> kneaded.
>> 6) The dough may be covered with a wet
>> cloth.
>> 7) Make small balls.
>>
>> Step-3
>> 1) Stuff the 'Ulutham Pooranam' into
> rice
>> dough balls.
>>
> > 3. Kai Murukku
> Mill'
>> sieve.
>> 2) Dry roast the rice flower lightly.
>> fine sieve.
>> to two lemons, required salt asafoetida
>> and water. Knead and make the dough.
>> 5) Take a big lemon sized dough. Use first
>> three fingers and form twisted spirals
>> to form 'murukku' shape. Keep on a
> wet
>> cloth.
>> 6) Take it carefully and put it in hot oil
>> and deep fry.
>>
> > 4. Salt Seedai
>>
> Mill'
>> sieve. Dry roast to red colour.
>> fine sieve.
>> to two lemons, grated coconut
>> (half/small), salt, asafoetida, one ladle
>> of hot oil and water.
>> Knead and make the dough.
>> Avoid excess coconut to ensure crisp
>> seedai.
>> 4) Make balls and keep on cloth.
>> 5) Deep fry in oil and take it out when
>> they are crisp.
>>
> > 5.Mullu Murukku ( Manangombu)
>>
>> 1) Mix and grind 3 1/2
>> cups of rice, 1 cup of
>> green gram and 1/2 cup
>> of bengal gram. If
>> needed the quantity of
>> bengal gram may be
>> increased by 1/8 part.
>> Grind in a 'Flour Mill'.
>> 2) Add butter(2 lemon size),
>> salt and one ladle of hot oil. Knead into
>> a dough.
>> deep fry.
>>
> > 6. Thenkulal/Thenkuzhal
>>
>> 1) Mix and grind in a 'Flour Mill' 3
> 1/2
>> cups of rice and 1 1/2 cups of black
>> gram. Add cumin seeds.
>> 2) Add butter(2 lemon size), salt and one
>> ladle of hot oil. Knead it into a dough.
>> deep fry.
>>
>>
>> Part-II
>> TIFFINS
>>
> > 1. Thavalai Adai
>>
> > 1) Grind 1 cup of rice, 1/2 cup of bengal gram,1/2
> cup of red gram, 2 red
> > chillies and one spoon of cumin seeds in a mixie to a
> course powder.
> > 2) Transfer the powder to a kadai. Add 4 cups of
> water and grated coconut
> > (1/2-small). Heat and stir till the mass becomes thick
> and hard.
> > 3) Two spoons of sugar may be added. Knead well to
> make dough.
> > 4) Make small balls, flatten them to the form of
> small 'vadas' and
> > roast on a tawa with one spoon of oil. Roast on both
> sides. When the vadai
> > turns red on both sides remove from tawa.
>>
> > 2. Rice Uppuma
>>
> > 1) Grind 1 cup of rice, 1/4 cup of bengal gram and
> 1/4 cup of red gram
> > uniformly in a mixie to a course powder resembling
> 'big rava'.
> > 2) In a kadai fry 2 red chillies,1 spoon mustard
> seeds, asafoetida and curry
> > leaves in 5 spoons of oil.
> > 3) Add water equivalent to twice the volume of the
> powder.
> > 4) Add 1 spoon of cumin seeds and 2 spoons of salt.
> > 5) Add the powder when water starts boiling. Stir
> vigorously to avoid lump
> > formation.
> > 6) When the mass becomes thick and hard transfer to
> another vessel and steam
> > cook for 10 minutes.
>>
> > 3. Venn Pongal
>>
> > 1)Mix 1 cup of rice, 1/2 cup of green gram, 2 spoons
> of black pepper, 2
> > spoons of cumin seeds and asafoetida. Water is to be
> added. Water quantity
> > should be 1 to 1 1/4 cups more than the quantity that
> you will normally use for
> > cooking 1 cup of rice.
> > 2) Pressure cook. Cooking time should be 10 minutes
> more than the normal
> > rice cooking time.
> > 3) Add 3 table spoons of salt.
> > 4) Adding ghee depends on individual wish.
>>
> > 4. Aappam
>>
> > 1) Soak the following in water.
>> a) 1 cup of raw rice
>> b) 1 cup of boiled rice
>> c) 1/2 cup of black gram
>> d) 1 fistful of fenugreek.
>> Transfer the above after thorough soaking to a
> mixie. Add salt.
> > Grind to a nice paste.
> > 2) Add 2 spoons of sugar and allow to ferment for a
> few hours.
> > 3) Add 1 cup of coconut water.
> > 4) Add 2 ladles of coconut milk. ( Coconut milk may
> be made by grinding
> > grated coconut and extracting the milk by squeezing
> and filtering )
> > 5) Mix and form 'dosa' like batter.
> > 6) Take a deep curved 'aappam pan'( small
> kadai ) with a tight lid.
> > Heat it and spread 1 spoon of oil uniformly inside the
> kadai.
> > 7) Pour 1 ladle of batter. Tilt the pan in circular
> motion so that the
> > batter spreads uniformly and aappam is formed.
> > 8) Keep the heating in 'medium flame'. Do
> not add any oil. Cook on
> > one side only. Close with lid tightly.
> > 9) After sometime lift the lid. If the periphery of
> the aappam has turned to
> > light red colour remove.
>>
> > 5. Adai
>>
> > 1) Soak 1 cup of raw rice, 1/4 cup of red gram and
> 1/4 cup cup of bengal
> > gram in water for 30 minutes.
> > 2) Transfer to a mixie. Add 3 red chillies, grated
> coconut(1/2),salt and
> > coriander leaves. Grind to a course thick batter.
> > 3) Spread the batter with a ladle on a heated tawa
> and add one spoon of oil
> > around the periphery. Fry on both sides.
>>
> > 6. Thavalai Dosai
>>
> > 1) Soak 2 cups of rice, 1/2 cup of black gram, 1/2
> cup of bengal gram and
> > 1/2 cup of red gram in water for 2 hours.
> > 2) Transfer to a mixie. Add salt and grind to a
> course batter.
>>
> > 3) Add asafoetida and curry leaves.
> > 4) Allow to ferment for 1 hour.
> > 5) If you want to make Thavalai dosai immediately
> add 2 ladles of curd.
> > 6) If you want to make Thavalai dosai only the next
> day do not add curd.
> > Otherwise the dosai will become sour.
> > 7) Heat 1/2 ladle of oil in a heavy kadai. Pour 2
> ladles of batter and
> > spread it thick like 'oothappam.
> > Keep a medium flame. Close it with a lid. After
> sometime when one side turns
> > red in colour turn the dosai to the other side. Both
> the sides should be crisp.
>>
> > 7. Kovil Idly
>>
> > 1) Soak together 1/2 cup if raw rice and 1/2 cup of
> boiled rice in water for
> > 2 hours.
> > 2) Wash the rice mixture thoroughly. Drain the water
> completely.
> > 3) Transfer to a mixie and grind into a course
> powder. It should not be very
> > nice powder.
> > 4) Add adequate salt, 2 spoons of cumin seeds, 2
> spoons of pepper, small cut
> > pieces of curry leaves, 1/2 cup of oil and 1/4 cup of
> ghee. Mix thoroughly and
> > allow to ferment overnight.
> > 5) Next morning make idlys in idly cooker. If the
> paste is too thick some
> > water may be added.
>>
> > 8. Puliyodarai
>>
> > 1) Dissolve tamarind (one big sweet lime size) and
> matching salt in 3 cups
> > of water. Initially dissolve in little water.
> Gradually add the entire water.
> > 2) Heat two large ladles of oil in a heavy kadai.
> Add 10 red chillies cut
> > into two. Add mustard seeds and asafoetida. Do not add
> curry leaves.
> > 3) Add 1/8 cup of bengal gram and 1/4 cup of red
> gram.
> > 4) Continue heating but ensure that bengal gram and
> red gram are not
> > charred. Add tamarind water. Boil till 3 cups of water
> gets reduced to 1 cup.
> > Keep a medium flame. During half way of boiling add
> jaggery (one lemon size).
> > 5) Dry fry separately 1 spoon of coriander seeds and
> > and grind to powder in a mixie.
> > 6) Add the powder to 'Pulikachal' and stop
> heating. On cooling add 2
> > spoons of powdered fenugreek and turmeric powder and
> mix and stir thoroughly.
> > 7) Mix the 'pulikachal' in required quantity
> with cooked rice to
> > make 'Puliyodarai'.
>>
> > 9. Coconut rice.
>>
> > 1) Grate 1 coconut and fry it lightly.
> > oil.
> > 3) Transfer to a mixie. Add the fried coconut. Add
> required salt. Grind to a
> > course powder.
> > 4) Cook 1 cup of rice and mix the coconut powder.
> > 5) If 2 spoons of ghee are added it will give out a
> very good aroma.
>>
> > 10. Brinjal Vangi bath
>>
> > 1) Cut 1/2 kg of brinjal into thin pieces.
> > oil. Further add 4 spoons of grated coconut and fry
> again.
> > 3) Transfer to a mixie. Grind to powder.
> > 4) Heat 4 spoons of oil in a kadai. Add 1 spoon of
> mustard seeds. Once it
> > splatters add cut brinjal pieces. Add 1 spoon of salt
> and and 1 spoon of chilli
> > powder. Fry thoroughly.
> > 5) Cook 1/2 cup of rice. Add fried brinjal and
> powder from mixie. Add 1 more
> > spoon of salt. Mix everything thoroughly. It will be
> better if roasted ground
> > nuts are added. 4 spoons of ghee may be added but it
> is not a 'must'.
>>
>>
> > PART-III
>>
> > Sambar/ Kulambu varieties
>>
> > 1. Paruppu Kulambu ( Sambar )
>>
> > 1) Cook 1/2 cup of red gram Mash it thoroughly.
> > 2) If brinjal or Ladies' finger is to be added
> fry it in a kadai with 1
> > spoon of oil. Add little salt.
> > 3) If ash gourd or carrot or chow chow or cluster
> beans or fresh beans is to
> > be added steam cook it. Add little salt.
> > 4) Dissolve tamarind(lemon size) in water. Add
> required salt.
> > 5) Heat the tamarind water. Once it starts boiling
> add the vegetable.
> > 6) On further boiling add 2 spoons of 'sambar
> podi'.
> > 7) Add the mashed red gram.
> > 8) Sambar should be neither very thick nor very
> thin. If it is thin add 1
> > spoon of rice powder dissolved in water.
> > 9) Fry 1 spoon of mustard seeds, 1 spoon of
> fenugreek, curry leaves and
> > asafoetida in oil. Add to sambar. Add coriander
> leaves. Add 1 spoon turmeric
> > powder.
>>
> > 2. Mor (Buttermilk) Kulambu
>>
> > 1) Make 4 cups of medium viscous buttermilk. Add
> salt.
> > 2) Steam cook the vegetable you want to add. Add
> little salt.
> > 3) If brinjal or ladies' finger is used fry it
> with one spoon of oil.
> > Add little salt.
> > 4) Soak one fistful of bengal gram in water.
> > 5) Fry 1 spoon of coriander seeds, 2 spoons of
> bengal gram, 1 spoon of
> > fenugreek, little asafoetida, 4 red chillies and 2
> green chillies in oil.
> > 6) Transfer to a mixie. Add soaked bengal gram,
> > spoon of cumin seeds. Grind to a paste.
> > 7) Dissolve the paste in buttermilk and heat. Add
> the vegetable. Do not
> > allow vigorous boiling. Stop heating once the initial
> boiling starts.
> > 8) Add 1 spoon of turmeric powder.
>>
> > 3. Mendiya Kulambu
>>
> cups of water. Add salt.
> > little asafoetida, curry leaves and 3 red chillies in
> 1 ladle of oil. At the
> > fag end of frying add 'Manathakkali vathal'.
> > 3) Add 1 spoon of 'sambar powder'.
> > 4) Add tamarind water and boil.
> > 5) After thorough boiling add 1 spoon of bengal gram
> flour and 1 spoon of
> > rice flour dissolved in water.
>>
> > 4. Mendiya Masiyal
>>
> > 1) Dissolve tamarind ( one large lemon size ) in
> water. Add salt.
> > little asafoetida, curry leaves, 1 red chilli and 2
> green chillies in 1 ladle
> > of oil. Stop heating when the frying is 75% complete.
> > 3) Add 'raw sundaikkai', small cut pieces of
> elephant yam and one
> > fist of green gram.
> > 4) Pressure cook.
> > 5) Mash the cooked material as much as possible with
> a heavy ladle.
> > 6) Add tamarind water and boil thoroughly.
>>
> > 6. Sundaikai Vathal Kulambu
>>
> cups of water. Add
> > required salt.
> > 2) Fry 4 spoons of black gram, 1 spoon of bengal
> gram and 2 red chillies in
> > oil.
> > and one small fist of curry leaves. Grind nicely.
> Dissolve the paste in 2 ladles
> > of water.
> > 4) Boil the tamarind water. After thorough boiling
> add the diluted paste.
> > Add little asafoetida.
> > 5) Adding oil fried 'sundaikkai vathal' or
> ' manathakkali
> > vathal' is another option.
>>
> > 7. Araithu Vitta Kulambu
>>
> > 1) Dissolve tamarind ( one lemon size ) in 4 cups of
> water. Add required
> > salt.
> > 2) Fry 3 spoons of coriander seeds, 3 spoons of
> bengal gram, 2 spoons of red
> > gram, 1 spoon of fenugreek, little asafoetida and 4
> red chillies in oil.
> > 4) Transfer to a mixie. Add one fistful of grated
> coconut. Add water and
> > grind nicely to a paste.
> > 5) Boil the tamarind water. Either brinjal or ladies
> finger or ash gourd may
> > be added when the boiling starts.
> > 6) Once the vegetable is cooked well add the paste
> from the mixie.
> > 7) Add oil fried mustard seeds and curry leaves.
>>
> > 8. Paruppu Undai Kulambu
>>
> > 1) Dissolve tamarind ( lemon size ) in water. Add
> required water. Filter.
> Drain the water.
> > 3) Transfer to a mixie. Add 3 red chillies and
> required salt. Grind.
> > 4) Transfer to a mixie. Add 4 spoons of oil and fry.
> Once the red gram is
> > half cooked stop frying.
> > 5) On cooling make small balls.
> > 6) Boil tamarind water. On boiling add 1 spoon
> 'sambar powder'. Add
> > one ball. Once it is cooked it will float on top. Take
> it out by a 'boondhi
> > ladle' and keep in another vessel. Cook all the
> balls similarly.
> > 7) If the ball starts crumbling in tamrind water
> roll the balls on rice
> > flour spread on a plate before dropping them in
> tamarind water.
> > 8) At the fag end add 1 ladle of curd.
>>
> > 9. Payatham Paruppu Masiyal
>>
> > 1) Cook 1/2 cup of green gram and mash it.
> water. Add salt.
> > 3) Boil tamarind water. On boiling add 1 spoon of
> 'sambar powder'
> > and the mashed green gram. Add 2 tomatoes cut into
> pieces.
> > 4) Fry in oil in a kadai 2 green chillies, 2 red
> chillies, mustard seeds,
> > asafoetida and curry leaves.
> > 5) Add this fried mixture in the boiling
> 'masiyal'.
>>
>> The 'Masiyal' can also be made using
> lemon instead of
> > tamarind. But lemon juice from 2 lemons should be
> added at the fag end only.
>>
> > 10. Rasavangi Kulambu
>>
> water. Add required salt.
> > and 2 spoons of red gram. Grind in a mixie. Add salt
> and keep the powder ready.
> > 3) Take small sized brinjals. Cut vertically in 4 or
> 5 pieces. But do not
> > cut fully to the bottom. Cut to 80%. Dip the cut
> brinjal in water. Stuff the
> > brinjal with the powder in the cut gaps. Close the
> brinjal.
> > 4) Boil the tamrind water. Add the powder stuffed
> brinjals.
> > 5) Once the brinjal is cooked completely add the
> remaining powder in the
> > 'kulambu'.
> > 6) If small size brinjals are not available cut the
> brinjal into pieces.
> > 7) Fry mustard seeds in oil and add the cut brinjal
> pieces. Fry lightly.
> > 8) Add to the boiling tamarind water. Once the
> brinjal is cooked add the
> > powder to the 'kulambu' gradually.
> > 9) Rasavangi Kulambu must be thick and not thin and
> dilute. Add powder to
> > make 'Kulambu' thick.
> > 10) Use only 'Boondhi ladle'. Only then the
> brinjal will not break
> > and disintegrate.
>>
> > PART IV
> > Avial/Keerai/Koottu varieties
>>
> > 1. Avial
>>
> > 1) Different vegetables are to be cut uniformly to
> one size. Avoid colocasia
> > and pumpkin. Potato is not needed. If required add
> small quantities.
> > 2) Transfer all the cut vegetables into one vessel.
> Add 2 ladles of water.
> > Add required salt and 1 spoon of chilli powder. Shake
> the vessel vigorously to
> > ensure through mixing of vegetables, salt and chilli
> powder.
> > 3) Pressure cook
> > 4) Grate 1/2 coconut. Transfer to a mixie. Add 2
> spoons of cumin seeds, 2
> > green chillies and 1 red chilli. Grind.
> > 5) Transfer to the cooked vegetables and boil for
> sometime.
> > 6) After cooling add 2 ladles of curd and stir.
> > 7) 2 spoons of coconut oil may be added if you like
> it or if you need it.
>>
> > 2. Pulippu Keerai
>>
> > 1) If it is 'mulai keerai' take one bundle.
> If it ia 'arai
> > keerai' take equialent quantity of 'mulai
> keerai'. Cut the '
> > keerai' into small pieces and cook it. Mash the
> cooked 'keerai'
> > thoroughly.
> > 2) Dissolve tamarind (lemon size) in 4 cups of
> water. Add salt. Add the
> > mashed 'keerai'. Boil.
> > 3) Fry in oil 2 red chillies, 2 green chillies and
> mustard seeds and add to
> > the cooked 'keerai'. Boil.
> > 4) If 'keerai' is watery add 1 spoon of rice
> flour dissolved in
> > water.
>>
> > 3. Pulippu Koottu
>>
> > 1) Ash gourd, Brinjal, elephant yam, carrot,
> > 'keerai thandu', banana flower are the
> vegetables that may be used.
> > Only ash gourd and brinjal can be cooked along with
> tamarind water. Other
> > vegetables are to be cooked separately and then added
> to the boiling tamarind
> > water.
> > 2) Let us use ash gourd.
> > 3) Cut ash gourd into small pieces.
> > 4) Dissolve tamarind(large lemon size) in water. Add
> salt.
> > 5) Fry in oil 3 red chillies, 2 spoons of coriander
> seeds, 2 spoons of
> > bengal gram, 2 spoons of black gram and little
> asafoetida.
> 2 spoons of black
> > pepper. Grind nicely.
> > 7) Add the cut pieces of ash gourd to tamarind
> water. One fistful of bengal
> > gram can also be added. Boil.
> > 8) Once the ash gourd is well cooked add the grinded
> material.
> > 9) If you have not added bengal gram you may add
> cooked red gram at the end.
> > 10) Cooked green beans or 'kothu kadalai' or
> peas can be added.
> > Adding any one is adequate.
> > 11) Add mustard seeds fried in oil.
>>
> > 4. Poricha Koottu
>>
> brijal, ashgourd etc can be
> > used. Carrot cannot be used.
> > 2) Cut 1/2 kg of vegetable.
> > 3) Cook the vegetable with 1/2 cup of green gram and
> salt.
> > 4) Fry in oil 2 red chillies, 2 cups of black gram,
> 1 spoon of bengal gram
> > and little asafoetida.
> 1 spoon of black pepper.
> > Grind.
> > 6) Transfer to the cooked vegetable and green gram.
> Boil for some more time.
>>
> > PART V
> > Rasam Varieties
>>
> > 1. Paruppu Rasam
>>
> > 1) Pressure cook 1/2 cup of red gram. Mash the
> cooked red gram.
> > 2) Dissolve tamarind( lemon size ) in 2 cups of
> water. Add reqyired salt.
> > Add 2 tomatoes cut into pieces. Boil.
> > 3) After thorough boiling add 2 tea spoons of
> 'rasam powder'. Boil
> > further.
> > 4) Add the mashed red gram. Add water to make up for
> 4 cups of '
> > rasam'.
> > 5) If Rasam becomes very thick add less red gram.
> > 6) Fry in a kadai 1 spoon of mustard seeds, little
> asafoetida and curry
> > leaves in 1 spoon of oil.
> > 7) Add the fried material to 'Rasam'.
>>
> > 2. Milagu Rasam
>> Quantity- 4 Cups
>>
> > 1) Boil 2 cups of water with tamarind (Lemon size)
> and required salt.
> > 2) Fry in a kadai 2 red chillies, 2 spoons of red
> > gram and curry leaves in 1 spoon of oil.
> > and curry leaves. Add 1/2 cup of water. Grind well.
> > 4) After boiling tamarind water thoroughly add the
> material from the mixie.
> > Boil for 1 minute.
> > 5) Water is to be added to make the total quantity
> of 'Rasam' is 4
> > cups. Pour out the balance water.
> > 6) When foaming starts stop heating.
>>
> > 3. Seeraga Rasam
>> Quantity-4 cups
>>
> > 1) Heat 2 cups of water with tamarind (lemon size)
> and required salt. Do not
> > dissolve tamarind. Separate it to small parts. Add 1
> 1/2 spoons of 'Rasam
> > Powder'.
> > 2) Fry in a vanali 3 spoons of red gram.
> > 3) Transfer to a mixie. Add 1 spoon of cumin seeds.
> Add water. Grind nicely.
> > 4) After thoroughly boiling tamarind water add the
> contents from mixie. Add
> > water to make the total quantity of rasam to 4 cups.
> > 5) Stop heating when foaming starts.
> > 6) Add curry leaves and oil fried mustard seeds.
>>
> > 4. Mysore Rasam
> > Quantity- 4 cups
>>
> > 2) Dissolve tamarind ( 'more than lemon
> size-extra will be sundaikai
> > size ) in 2 cups of water. Add salt. Boil.
> > 3) Fry in a kadai 4 red chillies, 3 spoons of
> coriander seeds and 2 spoons
> > of bengal gram in 2 spoons of oil.
> > 4) Transfer to a mixie. Add 2 spoons of black pepper
> and 1 spoon of cumin
> > seeds. Grind nicely.
> > 5) After thorough boiling of tamarind water add the
> mashed red gram and
> > contents of the mixie and boil for some more time.
> > 6) If the total quantity of rasam is not equivalent
> to 4 cups add water to
> > make up.
> > 7) After stopping the heating add oil fried mustard
> seeds, curry leaves and
> > little asafoetida.
> > 9) Rasam powder is not required for 'Mysore
> Rasam'.
>>
> > 5. Veppanboo Rasam
>> Quantity- 4 Cups
>>
> > 1) Boil 1 cup of water with tamarind (lemon size),
> required salt and 1 red
> > chilli.
> > 2) Large quantity of red gram is not required for
> this rasam. Add only 4
> > spoons of cooked red gram dissolved in water.
> > 3) Add water to make up the total quantity of rasam
> to 4 cups. After
> > thorough boiling stop heating.
> > 4) Fry in a kadai 4 spoons of dry
> 'Veppanboo' in 4 spoons of oil
> > till the 'veppanboo' turns black.
> > 5) Add the oil fried 'veppanboo' to rasam

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South Indian Iyengar Cooking

Recipes By Saroja Raman

1)Pressure cook 1/2 kg of washed and grated

2. Ash gourd Halwa ( Pooshanikkai Halwa )

1) Take a hard ash gourd (muthina pooshanikkai)

1) Soak 100 grams of almonds in warm water for

4. Wheat Milk Halwa

5. Poppy seed(Kasakasa),Coconut Payasam

1) Cook 1/2 cup of poppy seeds in 1 1/2 cups of

6. Green gram,broken rice( Arisi ravai),coconut

1) Grate 1/2 coconut and grind in a mixie.

1) Break vermicelli into pieces.

Alternately instead of full vermicelli a

1) Boil 1/2 cup of sago in 2 1/2

1) Grind 1/2 cup of rice in such a way that

10. Akkara Vadisal

1) Grind one cup of rice in such a way that the

Alternately Akkara Vadisal may be prepared

11. Sheera Annam

1) Thoroughly wash one cup of rice in water.

12. Sugar Pongal

1) Thoroughly wash one cup of rice in water.

13. Rava Laddu

1) Dry roast one cup of rava till it turns red

In a similar way green gram laddus can be made

14. Milk Poli

1) Mix 1/2 cup of chiroti rava, 1/2 cup

15. Rava Kesari

1) Fry 2 cups of rava in 1/2 cup of ghee

1) Mix 5 cups of basan with water and ensure

1) Soak 1/2 cup of rice and 2 cups of

18. Mysore Pak

1) Boil 2 1/2 cups of sugar in one cup

19. Coconut Mysore Pak

1) Grate one coconut into soft pieces.

6) When the moisture is removed and the

20. Pillayar Kolukkattai ( Sweet )

21. Maida Flour Cake

1) Heat one cup of ghee till it fumes.

22. Sweet Seedai ( Vella Seedai )

Step-1: Rice flour

Step-2: Black gram flour

5) The ratio of 7:0.75 may be altered as per our

1) Dissolve 1 1/4 cups of jaggery

1) Soak rice in water for half an hour. Drain

25. Gulab Jamun

1) Boil 2 litres of milk and continue

26. Porivilangai Undai

1) Dry roast the following to red colour.

27. Bengal gram Poli

28. Coconut Poli

1) Soak 2 cups of rice in water for 3 to 4

30. Sojji Appam

31. Coconut Sojji Appam ( Kirikkipattu)

32. Three Diamond Cake

1) Heat 1/2 cup of ghee. Divide it into 3

33. Karadayan Nonbu Adai

1) Soak 2 cups of rice in water for 4 to 5

1) Soak 2 cups of rice in water for 4 to 5

2. Pillayar Kolukkattai ( Ulutham Pooranam )

1) Soak rice in water for 30 minutes. Drain

5.Mullu Murukku ( Manangombu)

1) Mix and grind 3 1/2

1) Mix and grind in a 'Flour Mill' 3 1/2