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OUR COMMUNITY FAVOURITE RECIPES COMMUNITY DISHES GENERAL :- A) STANDARD MEASUREMENTS Since it will be difficult to weigh each and every input while cooking, we have adopted Volume rather than weight as standard measurement in respect all of Ingredients/inputs, whether they are liquid, solid, heavy or light. We have used the following Standard measurements, uniformly, for all preparations :- 1) Standard Cup :- We have taken a Cup which can hold any Inputs equal to 1/4th of standard Liter. Therefore, it is suggested that our members select a Cup which will hold 1/4th of a liter, in volume, and keep this Cup only for measuring purpose. 2) We have used standard Table Spoon and Tea spoon ( 3 tea spoons = 1 table spoon) measurement for ingredients like spices, salt, sugar etc. However where such inputs are less than a tea-spoon, we have used "Pinch" (Cittikai) as a reference of measurement and given in terms of number of pinches of each input. B. INGREDIENTS :- We have given Tamil Names for all ingredients. While Tamil names are enough for people living within Tamilnadu, for members living outside the State whether within India or abroad, it will be difficult to procure these items, using Tamil names. Hence we have given their equivalent names both in English and Hindi as it is seen that in most of the European countries and also in United States, the Provision Stores selling Indian Goods are mostly owned by Hindi-speaking people only. Please click on this link to view the Table containing equivalent English/Hindi names:- 1.1 MUNTHIRI-KOTHTHU. 1.2 OMAPPODI INGREDIENTS :- 1. KADALAI MAAVU - 2 Cups. 2. RED CHILLY POWDER - 1 1/2 tea spoon 3. OMAM POWDER - 1 teaspoon 4. PERUNGAYAM (LG) POWDER - 1 pinch. 5. SALT - As required. 6. OIL - As required for deep frying PREPARATION METHODS :- 1. Mix items No.1 to 5 adding water little by little to make batter of slightly thicker than Idli Maavu consistancy. 2. Pour oil in a Kadai and heat it, in medium flame. 3. Use Murukku Press with Omap-pode plate, having number of very small holes in it. Fill up the batter and directly press it and deep fry, till it becomes crisp.
1.3 KARA-CHEVU INGREDIENTS :- 1. KADALAI MAAVU - 2 Cups. 2. RED CHILLY POWDER - 1 1/2 tea spoon 3. PEPPER POWDER - 1 teaspoon 4. PERUNGAYAM (LG) POWDER - 1 pinch. 5. GARLIC PASTE - 1/2 teaspoon 6. SALT - As required. 7. OIL - As required for deep frying PREPARATION METHODS :- 1. Heat 2 tablespoon of oil in a frying pan and add to the Kadalai maavu in a vessel. Then mix items No.2 to 6 adding water little by little to make batter of slightly thicker than Idli Maavu consistancy. 2. Pour oil in a Kadai and heat it, in medium flame. 3. Use Murukku Press with Thenkuzhal plate. Fill up the batter and directly press it and deep fry, till it becomes crisp. 4. After removing from the frying pan, break into about 3 inches pieces and store in a air tight container.
1.4 AVARAI PANIYARAM (RIBBON PAKODA) INGREDIENTS :- 1. KADALAI MAAVU - 2 Cups. 2. RED CHILLY POWDER - 1 1/2 tea spoon 3. PERUNGAYAM (LG) POWDER - 1 pinch. 4. SALT - As required. 5 OIL - As required for deep frying PREPARATION METHODS :- 1. Heat 2 tablespoon of oil in a frying pan and add to the Kadalai maavu in a vessel. Then mix items No.2 to 4 adding water little by little to make batter of slightly thicker than Idli Maavu consistancy. 2. Pour oil in a Kadai and heat it, in medium flame. 3. Use Murukku Press with RIBBON-NADA plate (Plate with 2 slits in it). Fill up the batter and directly press it and deep fry, till it becomes crisp. 4. After removing from the frying pan, break into about 4 inches pieces and store in a air tight container.
1. PORIVILANGAI. 1. BOONDHI (KARA BOONDHI/SWEET BOONDHI). 1. LADDU. 1. KARCHIKAI/SOMASI. 1. BURFI (COCONUT/MAIDA). 2. THENGAI (COCONUT) KOZHUKKATTAI. 2. MILAGU (PEPPER) KOZHUKKATTAI. 2. PAL (MILK) KOZHUKKATTAI. 2. AAPPAM WITH THENGAIPAL (COCONUT MILK). 2. KULI-PANIYARAM. 2. KESARI. 2. THAVAL-VADAI. 2. VEGETABLE PONDA. 2. ONION PAKODA. 3.1 IDLI. 3.2 DOSAI. 3.3 RAVA IDLI. 3.4 RAVA DOSAI INCREDIENTS 1. FINE RAVAI - 1 Cup. 2. MAIDA - 1 ½ Cup. 3. GINGER PASTE - 1 Tea spoon 4. CHOPPED ONION - 1 Cup 5. CHOPPED KUTHUMALLI THALAI - 1 Table spoon 6. KADUGU/ULUNDAMPARUPPU - For seasoning. 7. SALT - As required. 8. OIL - As required. PREPARATION METHOD:- 1. Soak the Ravai in 3/4th Cup of water for 10 minutes. 2. Add maida to this by adding required amount of water little by little to get the consistency of Dosai Batter. 3. Add required salt, ginger paste and kothumalli thalai and mix well. 4. Fry kadugu/ulundamparuppu and chopped onion in 1 table spoon of oil in a frying pan and mix with above batter. 5. Make Rava Dosai on a tawa by applying little oil on both sides till it becomes crispy. 6. This can be eaten with either Coconut Chutney or Coriander chutney. 3.5 GODHUMAI (WHEAT FLOUR) DOSAI INCREDIENTS 1. GODHUMAI MAAVU (ATTA) - 2 CupS. 2. RAW RICE FLOUR - ½ Cup. 3. GINGER PASTE - 1 ½ Tea spoon 4. CHOPPED ONION - 1 Cup 5. CHOPPED KUTHUMALLI THALAI - 1 Table spoon 6. KADUGU/ULUNDAMPARUPPU - For seasoning. 7. SALT - As required. 8. OIL - As required. PREPARATION METHOD:- 1. Mix Godhumai maavu, arisi maavu, and salt with required water to get the consistency of Dosai Batter and keep for 10 minutes. 2. Add ginger paste and kothumalli thalai and mix well. 3. Fry kadugu/ulundamparuppu and chopped onion in 1 table spoon of oil in a frying pan and mix with above batter. 4. Make Godhumai Dosai on a tawa by applying little oil on both sides till it is cooked to become crispy. 5. This can be eaten with either Coconut Chutney or Coriander chutney. 3.6 POORI – KILANGU INCREDIENTS 1. Wheat Flour - 2 Cups. 2.Potatos - 3 Nos. (Medium size) 3. Pachchai Pattani (peas) - 1/4 cup. 4. Onion - 1 No. 5. Pachchai Milagai - 2 or 3 Nos. 6. Kothumalli thalai (Chopped) - 2 Table spoon 7. Cooking media (Oil) - As required for deep frying 8. Vegetable Curry Powder - 1 tea spoon 9. Salt - As required 10. Turmeric powder - 2 Pinch. 11. Kadugu/Ulundamparuppu - 1 tea spoon for seasoning
3.7 CHAPPATHI INCREDIENTS 1. Wheat Flour - 2 Cups. 2. Cooking media (Oil) - As required 3. Salt - As required
PREPARATION METHOD:- 1. Knead the flour with 1 Table spoon of oil, and desired amount of water and make soft chappathi dough. 2. Add required salt and mix well . 3. Make small balls out of the dough and pat it with hand to make little bigger. 4. Roll out the Chappathi to about 6 inches dia, smear ghee/oil both the sides and put it on the tawa. 5. Cook till both sides get golden brown. 6. You can also make chappathi without oil which is called “Chukka-Roti” . If you like the taste, you can add 2 table spoons of finely chopped Kuthummalli Thalai/ Venthayak-keerai (mendhi) to the dough.
3. 8 RAVAI UPPUMA. 3. 9 SEMIA UPPUMA. 3.10 STUFFED PAROTHA INCREDIENTS 1. Wheat Flour - 2 Cups. 2. Cooking media (Oil) - As required 3. Potatos - 3 Nos. (medium size) 4. Salt - As required 5. Chilly Powder - 1 Tea spoon PREPARATION METHOD:- 1. Knead the flour with 1 Table spoon of oil, and desired amount of water (just like chapthi dough). Keep it aside. 2. Cook all Potatos with little water. Then mash the potato. Mix salt and chilli powder with mashed potato . Now the stuffing is ready. 3. Make small balls out of the dough and pat it with hand to make little bigger. 4. In the middle place lemon size stuffing and close it. 5 Roll out the paratha to about 6 inches dia, smear ghee/oil both the sides and put it on the tawa. 6. Cook till both sides get golden brown. If you like the taste, you can add 2 table spoons of finely chopped Kuthummalli Thalai to the Stuffing.
3.11 MANGO RICE (BATH) INCREDIENTS 1. RAW OR STEAMED RICE - 1 Cup. 2. RAW MANGO - 1 No. 3. Pachchai Milagai - 2 Nos. 4. Milagai Podi - ½ tea spoon 6. KARUVEPPILAI - 1 Table Spoon 7. MUNTHIRI PARUPPU - 10 Nos. 8. SALT - As required 9. MANJAL PODI - 2 Pinch 10. L.G. Perunkayam Powder - 1 Pinch 11. OIL - As required. 12. THENGAI (GRATED) - 1 Table spoon 13. KADUGU/ULUNDAM PARUPPU - FOR SEASONING ONLY. 14. VEGETABLE CURRY POWDER - 1 Tea spoon PREPARATION METHOD:- 1. Wash the rice, drain the water, add 3 Cups of water, 1 teaspoon of oil and 1 pinch of salt and pressure cook. 2. After Cooking, spread the Rice on a large Plate and spray 2 Tea spoons of oil, uniformly. 3. Grate the mango and keep ¼ Cup of grated mango. 4. Fry kadugu, ulundamparuppu, pachchai milagai, duly cut in small pieces, Perunkayam powder, munthiri paruppu(broken in small pieces), and karuveppilai in 1 tea spoon of oil. Add the grated mango, thengai, Vegetable curry powder and fry for few minutes till mango becomes soft. 5. Put rice in a Frying-pan (low flame) and add the above ( 4 ) contents. 6. Add 2 table spoon of oil, Milagai podi, Manjal Podi and salt and mix using stem of the ladle 3.12 THENGAI (COCONUT) RICE INCREDIENTS 1. RAW OR STEAMED RICE - 1 Cup. 2. THENKAI (GRATED) - 1 Cup 3. Pepper Powder - 1 Tea Spoon. 4. Milagai Podi - ½ tea spoon 5. CLOVE - 2 Nos. 6. KARUVEPPILAI - 1 Table Spoon 7. MUNTHIRI PARUPPU - 10 Nos. 8. SALT - As required 9. L.G. Perunkayam Powder - 1 Pinch 10. OIL - As required. 11. KADUGU/ULUNDAM PARUPPU - 1 Tea spoon 12. GHEE - 2 Table Spoon PREPARATION METHOD:- 1. Wash the rice, drain the water, add 3 Cups of water, 1 teaspoon of oil and 1 pinch of salt and pressure cook. 2. After Cooking, spread the Rice on a large Plate and spray 2 Tea spoons of oil, uniformly. 3. Fry munthiri paruppu(broken in small pieces), in Ghee 4. Fry kadugu, ulundamparuppu, Clove, Perunkayam powder, and karuveppilai in 1 tea spoon of oil and powder them. 5. Add the grated thengai and fry for few minutes in ghee till coconut gets sweet smelling flavour. 6. Put rice in a Frying-pan (low flame) and add the above (3, 4 & 5 ) contents. 7. Add 2 table spoon of oil, Milagai podi, pepper powder and salt and mix using stem of the ladle 3.13 LEMON RICE INCREDIENTS 1. RAW OR STEAMED RICE - 1 Cup. 2. LEMON - 1 No. 3. Pachchai Milagai - 2 Nos. 4. Milagai Podi - ½ tea spoon 4. KARUVEPPILAI - 1 Table Spoon 5. KOTHUMALLI THALAI - 1 Table spoon 6. MUNTHIRI PARUPPU - 10 Nos. 7. SALT - As required 8. L.G. Perunkayam Powder - 1 Pinch 9. OIL - As required. 10. MANJAL PODI - 2 pINCH 11. KADUGU/ULUNDAM PARUPPU - FOR SEASONING ONLY. PREPARATION METHOD:- 8. Wash the rice, drain the water, add 3 Cups of water, 1 teaspoon of oil and 1 pinch of salt and pressure cook. 9. After Cooking, spread the Rice on a large Plate and spray 2 Tea spoons of oil, uniformly. 10. Fry kadugu, ulundamparuppu, pachchai milagai, duly cut in small pieces, Perunkayam powder, munthiri paruppu(broken in small pieces), and karuveppilai in 1 tea spoon of oil. 11. Put rice in a Frying-pan (low flame) and add the above ( 3 ) contents. 12. Add 2 table spoon of oil, Milagai podi, Manjal Podi, chopped Kothumalli Thalai and salt and mix using stem of the ladle. 13. Squeeze in the lemon juice on the rice and mix well. 3.14 PULIYODARAI INCREDIENTS 1. RAW OR STEAMED RICE - 2 CupS. 2. PULI (TAMARIND) - 1 LEMON SIZE. 3. RED CHILLY - 5 Nos. 4. VEGETABLE CURRY PODI - 1½ tea spoon 4. KARUVEPPILAI - 1 Table Spoon 5. PEA-NUTS - 2 Table spoon 6. MUNTHIRI PARUPPU - 10 Nos. 7. SALT - As required 8. L.G. Perunkayam Powder - 1 Pinch 9. OIL - As required. 10. MANJAL PODI - 2 PINCH 11. KADUGU - FOR SEASONING ONLY. PREPARATION METHOD:- 1. Soak puli in hot water. 2. Wash the rice, drain the water, add 6 Cups of water, 1 teaspoon of oil and 1 pinch of salt and pressure cook. 3. After Cooking, spread the Rice on a large Plate and spray 2 Table spoons of oil, uniformly. 4. Extract Thick juice out of soaked tamarind and filter it. 5. Fry kadugu, patta- milagai, duly cut in small pieces, Perunkayam powder, munthiri paruppu(broken in small pieces), pea-nuts and karuveppilai in 1 table spoon of oil. 6. Add 2 table spoon of oil, vegetable curry powder, Manjal Podi and salt and mix. 7. Pour the Tamarind juice and boil it till it becomes thick like honey. 8. Put rice in a Frying-pan (low flame) and add the above ( 5,6&7 ) contents and mix it Nowadays, “PULIYODARAI” readymix particularly from MTR is available. This can be mixed with rice and oil, then and there. This will give a little different taste. This can be used as alternative.
3.15 TOMATO RICE INCREDIENTS 1. RAW OR STEAMED RICE - 1 Cup. 2. TOMOTTO PULP (PUREE) - 1 Cup 3. Pachchai Milagai - 1 No. 4. Milagai Podi - ½ tea spoon 6. KARUVEPPILAI - 1 Table Spoon 7. MUNTHIRI PARUPPU - 10 Nos. 8. SALT - As required 9. MANJAL PODI - 2 Pinch 10. L.G. Perunkayam Powder - 1 Pinch 11. OIL /GHEE - As required. 12. THENGAI (GRATED) - 1 Table spoon 13. KADUGU/ULUNDAM PARUPPU - FOR SEASONING ONLY. 14. VEGETABLE CURRY POWDER - 1 Tea spoon 15. FRESH PATTANI (PEAS) - ¼ Cup 16. FINELY CHOPPED ONION - ¼ Cup 17. GARLIC PASTE - ½ Tea spoon 18. GINGER PASTE - ½ Tea spoon PREPARATION METHOD:- 1. Wash the rice, drain the water, add 3 Cups of water and , green peas and pressure cook. 2. Fry kadugu, ulundamparuppu, Ginger & Garlic pastes,pachchai milagai, duly cut in small pieces, Perunkayam powder, munthiri paruppu(broken in small pieces), and karuveppilai in 1 tea spoon of oil. 3. Add the grated Tomato pulp, thengai, Vegetable curry powder and fry for few minutes till raw tomato smell goes off 4. Put rice in a Frying-pan (low flame) and add the above ( 2 &3 ) contents. 5. Add 2 table spoon of Ghee, Manjal Podi and salt and mix using stem of the ladle. 3.16 AKKARA-ADISIL (KALKANDU RICE). 3.17 KOOTTAM-CHORU (VEGETABLE BRIYANI). 4.1 MOR-KUZHAMBU (BUTTER-MILK) INCREDIENTS 1. Mor (Butter-milk) - 2 Cup 2. Green Chilly - 3 Nos. 3. Ginger (peeled) - ½ inch 4. Pearl Onion (sambar) - 2 Nos. 5. Garlic (peeled) - 1 Flake 6. Jeeragam - ¼ tea spoon 7. Coconut (Grated) - 1 Table spoon 8. Roasted channa - 2 teaspoon 9. Kadugu & Karuveppilai - For seasoning 10. Vendaikai or Cheppankilangu Or Bringal or White pumpkin Or bottle guard (or any 2 of these) - 1 cup (cut pieces). 11. Turmeric powder - 2 pinch 12. Salt - As required. 13. Perungayam Powder (LG) - 1 Pinch 14. Sugar - ½ teaspoon PREPARATION METHOD:- · Grind items 2 to 8 to fine paste and keep aside. · Cook the selected vegetable and keep aside. · Dissolve the above paste in the butter-milk. · Add required salt, ½ teaspoon sugar and 2 pinch of turmeric powder. · Add the cooked vegetables. · Boil the Kozhambu and season it with kadugu, 1 pinch of asafoetida powder and kuruveppilai. 4.2 VENDHAYA CHARU / PULI CHARU INCREDIENTS 1. Tamarind - 1 Lemon size. 2. Red Chilly - 2 Nos. 3. Ginger Paste - ½ teaspoon 4. Pearl Onion (sambar) - 2 Nos. 5. Jaggery - ½ teaspoon 6. Vendhayam Powder - ½ teaspoon 7. Kadugu & Karuveppilai - For seasoning 8. Spinach/ arai-keerai (chopped) - 3 table spoon (optional) 9. Salt - As required. 10. Perungayam Powder (LG) - 1 Pinch 1 1. Turmeric Powder - 2 pinches 12. Sambar podi - 1 Teaspoon PREPARATION METHOD:- · Soak tamarind in 2 cups hot water for 30 minutes. · Extract tamarind juice and filter it. · Cook the chopped onion and keerai and keep aside. · Fry Kadugu, Red Chilly (broken into pieces), perungayam, vendhayam powder , Ginger paste and karuveppilai in 1 table spoon of oil. · Add tamarind juice to this. · Add cooked onion,Sambar Podi, keerai, jaggery, required salt and turmeric powder and boil it till it becomes thick.
4.3 PULI (KARA) KUZHAMBU INCREDIENTS 1. Tamarind - 1 Lemon size. 2. Pearl Onion (sambar) - 2 Nos. 3. Jaggery - ½ teaspoon 4. Garlic - 15 flakes 5. Sundai Vaththal - 1 Teaspoon 6. Kadugu & Karuveppilai - For seasoning 7. Vendaikai/Kaththrikai (chopped) - 1 Cup 8. Salt - As required. 9. Perungayam Powder (LG) - 1 Pinch 10. Turmeric Powder - 2 pinches 11. Sambar podi - 2 Teaspoon 12. Onion Vadagam - 4 Nos. PREPARATION METHOD:- · Soak tamarind in 3 cups of hot water for 30 minutes. · Extract tamarind juice and filter it. · Cook the chopped onion, Vegetables and Garlic and keep aside. · Fry Kadugu, perungayam, and karuveppilai in 1 table spoon of oil. · Deep fry sundai vathal and Vadagam in 1 table spoon of oil. · Add tamarind juice to this. · Add cooked onion, Sambar Podi, vegetables, Garlic, jaggery, required salt and turmeric powder and boil it till it becomes thick. 4.4 PORICHA KUZHAMBU / PULI-ILLA KUZHAMBU. 4. 5 THENGAI-PAL KUZHAMBU. 4.6 SAMBAR INCREDIENTS 1. Tamarind - 1 Lemon size. 2. Pearl Onion (sambar) - 10 Nos. 3. Jaggery - ½ teaspoon 4. Potato - 1 No. 5. Brinjal / White Pumpkin/ Sambar-cucumber/Bottle Guard/ Radish/Carrot (any Two Chopped) - 1 ½ cups. 6. Tomato - 1 No. (small size) 7. Thengai (grated) - 2 Table spoon 8. Thuvaram Paruppu - 3 Table spoons 6. Kadugu & Karuveppilai - For seasoning 7. Jeeragam - ½ teaspoon 8. Salt - As required. 9. Perungayam Powder (LG) - 1 Pinch 10. Turmeric Powder - 2 pinches 11. Sambar podi - 2 Teaspoon
PREPARATION METHOD:- · Soak tamarind in 3 cups of hot water for 30 minutes. · Extract tamarind juice and filter it. · Cook the sambar onion, Potato,Vegetables, tomato and Thuvaram paruppu and keep aside. Grind Jeeragam and coconut into a smooth paste. Cut Potato in small pieces. Mash thvaram-paruppu. · Fry Kadugu, perungayam, and karuveppilai in 1 table spoon of oil. · Add all above items to tamarind juice and mix it. · Add Sambar Podi, jaggery, required salt and turmeric powder and boil it till it becomes thick. 4.7 MILAGU RASAM (PEPPER RASAM). 4. 8 TOMATO RASAM. INCREDIENTS 1. Tamarind Juice - 2 teaspoon 2. Tomato Pulp (Poori) - 1 Cup. 3. Jaggery - ½ teaspoon 8. Thuvaram Paruppu - 2 Table spoons 6. Kadugu & Karuveppilai - For seasoning 8. Salt - As required. 9. Perungayam Powder (LG) - 1 Pinch 10. Turmeric Powder - 2 pinches 11. Rasam podi - 2 Teaspoon 12. Kothumalli thalai (chopped) - 2 Table spoon PREPARATION METHOD:- · Cook the Thuvaram paruppu and keep aside. · Mash thvaram-paruppu. · Fry Kadugu, perungayam, and karuveppilai in 1 table spoon of oil. · Add all above items to Tomato poori and tamarind juice. · Add Rasappodi, jaggery, required salt and turmeric powder, Kothumalli thalai and boil it till it becomes thick. 4. 9 PARUPPU-RASAM. 4. 10 KEERAI-CHARU (GREENS WITH FENU GREEK). 4. 11 MOR-CHARU (BUTTER-MILK ). 4.12 KOTHTHU-KEERAI (GREENS). 4. 13 KEERAI KOOTU (GREENS). 4. 14 KADAITHA KEERAI (GREENS). 3.14 PULI-KAAICHAL (for making puliodarai) INCREDIENTS 1. PULI (TAMARIND) - 1 LEMON SIZE. 2. RED CHILLY - 5 Nos. 3. VEGETABLE CURRY PODI - 1½ tea spoon 4. KARUVEPPILAI - 1 Table Spoon 5. PEA-NUTS - 2 Table spoon 6. MUNTHIRI PARUPPU - 10 Nos. 7. SALT - As required 8. L.G. Perunkayam Powder - 1 Pinch 9. OIL - As required. 10. MANJAL PODI - 2 PINCH 11. KADUGU - FOR SEASONING ONLY. PREPARATION METHOD:- 1. Soak puli in hot water. 2. Extract Thick juice out of soaked tamarind and filter it. 3. Fry kadugu, patta- milagai, duly cut in small pieces, Perunkayam powder, munthiri paruppu(broken in small pieces), pea-nuts and karuveppilai in 1 table spoon of oil. 4. Add 2 table spoon of oil, vegetable curry powder, Manjal Podi and salt and mix. 5. Pour the Tamarind juice and boil it till it becomes thick like honey. 6. After it cools down, keep it in a bottle and store it in the fridge. It can be used with curd rice or for making instant puliodarai. Can be easily kept for 2,3 weeks. 4.15 PORICHA KUZHAMBU (PULI-ILLA KUZHAMBU) INCREDIENTS : 1. RICE USED FOR COOKING - 1 TABLE SPOON 2. CORIANDER POWDER - 2 TEASPOON 3. JEERA POWDER - 1 TEASPOON 4. PEPPER POWDER - 3/4 TEASPOON 5. ASAFOETIDA - 1 PINCH 6. SALT - AS REQUIRED 7. TURMERIC POWDER - 1 PINCH 8. CHOPPER BRINJAL OR BOTTLE GUARD - 2 CUPS 9. PEELED GARLIC - 9 FLAKES 10. MUSTARD SEED/CURRY LEAVES - FOR SEASONING 11. CORIANDER
LEAVES
- FOR GARNISHING 12. TOOR DAL -
2 TABLE SPOON PREPARATION METHOD 1. FRY THE RICE IN LITTLE OIL TILL IT BECOMES GOLDEN BROWN. 2. GRIND THE RICE WITH ITEMS AT 2 TO 4 ABOVE,WITH LITTLE WATER INTO A FINE SMOOTH PASTE. 3. COOK THE TOOR DAL,VEGETABLE AND GARLIC. 4. DISSOLVE THE ABOVE PASTE IN 3 CUPS OF WATER, IN A FRYING PAN AND ADD COOKED MASHED TOOR-DAL, VEGETABLE AND TURMERIC POWDER. 5. BOIL IT TILL IT BECOMES THICK. 6. SEASON IT WITH MUSTARD, ASAFOETIDA AND CURRY LEAVES. 7. ADD CHOPPED CORIANDER LEAVES.
5.1 THENGAI (COCONUT) CHUTNEY INCREDIENTS 1. GRATED COCONUT - 1 Cup. 2. GREEN CHIILY - 4 or 5 Nos. 3. TAMARIND PASTE - 1 Tea spoon 4. SALT - As required. 5. KADUGU/ULUNDAMPARUPPU - 1 Teaspoon 6. PERUNGAYAM (LG) POWDER - 1 Pinch 7. OIL - As required. 8. CURRY LEAVES - 1 Teaspoon. PREPARATION METHOD:- 1. Grind nicely, in a mixie, Coconut gratings, green chilies with tamarind paste and required salt. 2. Fry Kadugu/ulundamparuppu, Curry leaves and Perungayam powder in 1 Table spoon of oil in frying pan and pour it on the chutney and mix well. 3. To have variation in taste, add 1 teaspoon of ginger paste and bringdown no of chilies while grinding 5.2 PULI (TAMARIND) THOVAIAL. 5.3 ONION CHUTNEY INCREDIENTS 1. CHOPPED ONION - 1 Cup. 2. RED CHIILY - 4 or 5 Nos. 3. TAMARIND PASTE - 1 Tea spoon 4. SALT - As required. 5. KADUGU/ULUNDAMPARUPPU - 1 Teaspoon 6. PERUNGAYAM (LG) POWDER - 1 Pinch 7. OIL - As required. PREPARATION METHOD:- 4. Fry Kadugu/ulundamparuppu, Red Chilly, Chopped onion and perungayam in 1 Table spoon of oil in frying pan. 5. Grind nicely, in a mixie, the above with tamarind paste and required salt. 5.4 PORI-KADALAI CHUTNEY (ROASTED CHANNA) INCREDIENTS 1. PORI/POTTU KADALAI - ½ Cup 1. GRATED COCONUT - ½ 1 Cup. 2. GREEN CHIILY - 4 or 5 Nos. 3. TAMARIND PASTE - 1 Tea spoon 4. SALT - As required. 5. KADUGU/ULUNDAMPARUPPU - 1 Teaspoon 6. PERUNGAYAM (LG) POWDER - 1 Pinch 7. OIL - As required. 8. CURRY LEAVES - 1 Teaspoon. PREPARATION METHOD:- 6. Grind nicely, in a mixie, Pottukadalai, Coconut gratings, green chilies with tamarind paste and required salt. 7. Fry Kadugu/ulundamparuppu, Curry leaves and Perungayam powder in 1 Table spoon of oil in frying pan and pour it on the chutney and mix well. 8. To have variation in taste, add 1 teaspoon of ginger paste and bringdown no of chilies while grinding. 5.5 TOMATO CHUTNEY INCREDIENTS 1. CHOPPED TOMATO - 1 Cup. 1. CHOPPED ONION - ½ Cup. 2. RED CHIILY - 4 or 5 Nos. 3. TAMARIND PASTE - ½ Tea spoon 4. SALT - As required. 5. KADUGU/ULUNDAMPARUPPU - 1 Teaspoon 6. PERUNGAYAM (LG) POWDER - 1 Pinch 7. OIL - As required. PREPARATION METHOD:- 1. Fry Kadugu/ulundamparuppu, Red Chilly, Chopped tomato, Chopped onion and perungayam in 1 Table spoon of oil in frying pan. 2. Grind nicely, in a mixie, the above with tamarind paste and required salt. 5.6 GARLIC CHUTNEY (one method) INCREDIENTS 1. GARLIC - 3 flakes. 2. GRATED COCONUT - 1 Cup 3. RED CHIILY - 4 or 5 Nos. 4. TAMARIND PASTE - 1 Tea spoon 5. SALT - As required. 6. KADUGU/ULUNDAMPARUPPU - 1 Teaspoon 7. PERUNGAYAM (LG) POWDER - 1 Pinch 8. OIL - As required. 9. KARUVEPPILAI - 1 TEASPOON PREPARATION METHOD:- 1. Fry Kadugu/ulundamparuppu, Red Chilly, Karuveppilai and perungayam in 1 Table spoon of oil in frying pan. Grind nicely, in a mixie, the above with Garlic, grated coconut, tamarind paste and required salt. 5.7 GARLIC CHUTNEY (Another method) INCREDIENTS 1. GARLIC - 6 flakes. 2. CURRY LEAVES - 1 Table spoon 3. RED CHIILY - 4 or 5 Nos. 4. TAMARIND PASTE - 1 Tea spoon 5. SALT - As required. 6. KADUGU/ULUNDAMPARUPPU - 1 Teaspoon 7. PERUNGAYAM (LG) POWDER - 1 Pinch 8. OIL - As required. PREPARATION METHOD:- 1. Fry Kadugu/ulundamparuppu, Red Chilly, Karuveppilai and perungayam in 1 Table spoon of oil in frying pan. 2. Grind nicely, in a mixie, the above with Garlic, tamarind paste and required salt. 5.8 MILAKAI (GREEN CHILLY) KICHCHADI INCREDIENTS 1. GREEN CHILLY - 3 Nos. 2. GRATED BELLARY ONION - 1 Cup 3. TAMARIND PASTE - 1 Teaspoon 4. JAGGERY (POWDERED) - 1 Teaspoon 5. SALT - As required. 6. KADUGU/KARUVEPPILAI - For seasoning 7. PERUNGAYAM POWDER (LG) - 1 Pinch 8. OIL - As required 9. MANJAL PODI - 1 Pinch PREPARATION METHOD:- · Fry Chilly, duly cut into small pieces, in 1 teaspoon of oil and grind with little salt and tamarind paste and keep aside. · Fry Kadugu/karuveppilai and Perungayam, in 1 table spoon of oil. · Add Grated onion to this and fry till it becomes golden brown. · Add 2 cups of water, above chilly paste, turmeric powder and jaggery and allow it to boil, till is cooked. This Kichadi can be taken with Idli or Dosai. Add little Nallannai for taste while taking. 5. 9 KATHTHIRIKAI (BRINJAL) KICHCHADI. INCREDIENTS 1. KATHARIKAI (SMALL) - 4 Nos. 2. GREEN CHILLY - 4 Nos. 3. CHOPPED ONION - 1 Cup 4. TAMARIND PASTE - 1 Teaspoon 5. SALT - As required. 6. KADUGU/KARUVEPPILAI - For seasoning 7. PERUNGAYAM POWDER (LG) - 1 Pinch 8. OIL - As required 9. MANJAL PODI - 1 Pinch 10. GINGER PASTE - 1 Teaspoon PREPARATION METHOD:- · Cut the brinjal into small pieces like for Kootu. · Fry Kadugu/karuveppilai and Perungayam, in 1 table spoon of oil. · Add Chilly, duly cut into small pieces, ginger paste, Chopped onion and fry till it becomes golden brown. · Cook brinjal, with above fried items, in a pressure cooker . Remove the cooker from the stove after 1 whistle. · In a frying pan put the above cooked items, mash it well and add 2 cups of water, required salt and manjalpodi and allow it to boil, for few minutes. This Kichadi can be taken with Idli or Dosai.
5.10 THAKKALIKKAI (RAW TOMATO) KICHCHADI. INCREDIENTS 1. THAKKALIKAI (RAW TOMATO) - 4 Nos. 2. GREEN CHILLY - 4 Nos. 3. CHOPPED ONION - 1 Cup 4. SALT - As required. 5. KADUGU/KARUVEPPILAI - For seasoning 6. PERUNGAYAM POWDER (LG) - 1 Pinch 7. OIL - As required 8. MANJAL PODI - 1 Pinch 9. GINGER PASTE - 1 Teaspoon PREPARATION METHOD:- · Cut the Thakkalikai into small pieces like for Kootu. · Fry Kadugu/karuveppilai and Perungayam, in 1 table spoon of oil. · Add Chilly, duly cut into small pieces, ginger paste, Chopped onion and fry till it becomes golden brown. · Cook Thakkalikai, with above fried items, in a pressure cooker . Remove the cooker from the stove after 2 whistles. · In a frying pan put the above cooked items and 2 cups of water, required salt and manjalpodi and allow it to boil, for few minutes. This kichadi can be take with Idli or Dosai.
5.11 TOMATO KICHCHADI INCREDIENTS:- 1. TOMATO - 3 Nos. 2. GREEN CHILLY - 4 Nos. 3. CHOPPED ONION - 1 Cup 4. SALT - As required. 5. KADUGU/KARUVEPPILAI - For seasoning 6. PERUNGAYAM POWDER (LG) - 1 Pinch 7. OIL - As required 8. MANJAL PODI - 1 Pinch 9. GINGER PASTE - 1 Teaspoon PREPARATION METHOD:- · Cut the Tomato into small pieces like for Kootu. · Fry Kadugu/karuveppilai and Perungayam, in 1 table spoon of oil. · Add Chilly, duly cut into small pieces, ginger paste, Chopped onion and fry till it becomes golden brown. · Cook Tomato, with above fried items, in a pressure cooker . Remove the cooker from the stove after 2 whistles. · In a frying pan put the above cooked items and 2 cups of water, required salt and manjalpodi and allow it to boil, for few minutes. This kichadi can be take with Idli or Dosai.
5.12 KOTHUMALLI THOVAIAL( CORIANDER LEAVES). INCREDIENTS 1. KOTHUMALLI THALAI (CHOPPED) - 1 Cup 2. GREEN CHILLY - 3 Nos. 3. GRATED COCONUT - 1 Table spoon 4. ULUNDAMPARUPPU - 1 Tablespoon 5. KADUGU/KARUVEPPILAI - FOR SEASONING 6. PERUNGAYAM POWDER (LG) - 1 Pinch 7. TAMARIND PASTE - ¾ Teaspoon 8. SALT - As required. 9. OIL - 1 Tablespoon PREPARATION METHOD:- Fry 1 to 6 in 1 tablespoon of oil. Add Tamarind paste and required salt and grind well in a mixie. This Thovial can be taken with rice & Ghee or oil, Curd-rice, Uppuma,Rava-idli etc. 5.13 PORI-KADALAI (PARUPPU) THOVIAL (ROASTED CHANNA) INCREDIENTS 1. POTTU KADALAI - 1 Cup. 2. GRATED THENKAI - 1 Tablespoon 3. GARLIC - 2 Flakes 4. SALT - As required PREPARATION METHOD:- Grind all above items with required water and make thovial. This can be taken when taking rice with Puli-Charu/ Keerai Charu. Also can be taken with rice-kangi (porridge) & curd-rice for people who cannot take chilly. 5.14 THOVARAM-PARUPPU THOVIAL (TOOR DAL). INCREDIENTS:- 1. THOVARAMPARUPPU - 1 Cup. 2. GRATED THENKAI - 1 Tablespoon 3. RED CHILLI - 2 No.s 4. SALT - As required 5. OIL - As required PREPARATION METHOD:- · Fry thovaramparuppu in 1 teaspoon of oil to become golden brown. · Fry red chilly also in little oil. · Grind all above items with required salt and water and make thovial. This can be taken when taking rice+Ghee and curd-rice. Also can be taken with rice-kangi (porridge) & curd-rice for people who cannot take chilly. For different taste, we can use Pasipparuppu or Kollu instead of thovaramparuppu for this thovial.
5.15 PUDHINA THOVAIAL. (MINT) INCREDIENTS 1. PUDHINA (CHOPPED) - 1 Cup 2. GREEN CHILLY - 3 Nos. 3. GRATED COCONUT - 1 Table spoon 4. ULUNDAMPARUPPU - 1 Tablespoon 5. KADUGU/KARUVEPPILAI - FOR SEASONING 6. PERUNGAYAM POWDER (LG) - 1 Pinch 7. TAMARIND PASTE - ¾ Teaspoon 8. SALT - As required. 9. OIL - 1 Tablespoon PREPARATION METHOD:- Fry 1 to 6 in 1 tablespoon of oil. Add Tamarind paste and required salt and grind well in a mixie. This thovial can be taken with rice+ghee, curd-rice, uppuma etc. 5.16 PULI THOVAIAL (TAMARIND CHUTNEY) INCREDIDENTS : 1. TAMARIND (PULI) - 2 LEMON SIZE. 2. MUSTARD SEED - 2 TEASPOON 3. URAD DAL - 4 TABLE SPOON 4. RED CHILLY - 4 NOS. 5. ASAFOETIDA - 1 PINCH 6. SALT - AS REQUIRED. PREPARATION METHOD : 1. SOAK TAMARIND IN LITTLE WATER AND KEEP IT FOR 15 MTS. 2. FRY ITEMS 2 TO 4 IN 2 TABLE SPOONS OF OIL TILL URAD DAL BECOMES GOLDEN BROWN. 3. ADD ASAFOETIDA AND GRIND ALL THE INGREDIENTS IN A MIXIE INTO A SMOOTH PASTE.
5.17 IDICHCHA PODI FOR DOSAI/IDLI INGREDIENTS :- 1. RED CHIILY - 2 Cups. 2. ULUNDAM PARUPPU - 1 Cup 3. POTTU KADALAI - 1 Cup 4. KARUVEPPILAI - 1 Table spoon 5. TAMARIND PASTE - 1 Tea spoon 6. GARLIC - 5 Flakes 7. SALT - As required. 8. PERUNGAYAM (LG)POWDER - 1 Pinch 9. OIL - As required. PREPARATION METHOD:- · Fry urad dal without oil till it is golden brown. · Fry Red Chilly with 1 teaspoon of oil. · Fry Curry leaves and perungayam and tamarind paste, in little oil. · Powder Red chilly first. Add urad dal, fried Curry leaves, perungayam , tamarind paste, Garlic and Fried Channa (Pori-kadalai) and powder it coarsely. · Add required salt to this and mix well. 5.18 PARUPPU-PODI FOR RICE INGREDIENTS :- 1. RED CHILLY - 5 to 6 2. PASIPPARUPPU - ½ Cup 3. ULUNDAMPARUPPU - ½ Cup 4. THOVARAM PARUPPU - ½ Cup 5. POTTU KADALAI - ½ Cup 6. MILAGU - ½ Teaspoon 7. GARLIC - 3 Flakes. 8. SALT - As required 9. OIL - As required
PREPARATION METHOD:- · Fry all above dals separately except Pottu kadalai, with out oil till it becomes golden brown. · Fry red chilly with 1 teaspoon of oil. · Fry pepper without oil. · Grind all above including pottukadalai and garlic in a mixie, to a fine powder. · Add required salt and mix well. Keep this in a air-tight container and use with spoon. This powder can be kept for about 3 months. This is used alongwith cooked rice and also for small children mixed with ghee or oil for Dosa/Idli. 6.1 KOOTTU WITH DIFFERENT VEGETABLES. 6. 2 PORIAL WITH DIFFERENT VEGETABLES. 7. 1 THAYIR PACHCHADI (CURD) INGREDIENTS :- 1. CURD - 1 Cup 2. GREEN CHILLY - 1 No. 3. GINGER PASTE - ½ Tea spoon 4. GRATED ONION - ½ Cup 5. SALT - As required 6.. CORIANDER LEAVES CHOPPED : 2 Teaspoon 7. KADUGU/ULUNDAMPARUPPU : For seasoning 8. OIL : 1 teaspoon PREPARATION METHOD:- · Fry kadugu/ulundamparuppu, chilly, gingerpaste and onion in a low flame with1 teaspoon of oil, till the onion raw small goes off. · Cool it and add curd and required salt. · Garnish with chopped coriander leaves and serve.
7.2 TOMATO PACHCHADI INGREDIENTS :- 1. CURD - 1 Cup 2. TOMATO - 2 Nos. 3. GREEN CHILLY - 1 No. 4. GINGER PASTE - 1 Tea spoon 5. GRATED ONION - ½ Cup 6. SALT - As required 6.. CORIANDER LEAVES CHOPPED : 2 Teaspoon 7. KADUGU/ULUNDAMPARUPPU : For seasoning 8. OIL : 1 teaspoon PREPARATION METHOD:- · Cut the Tomatos into small pieces. · Fry kadugu/ulundamparuppu, chilly, gingerpaste and onion in a low flame with1 teaspoon of oil, till the onion raw small goes off. · Cool it and add tomato, curd and required salt. · Garnish with chopped coriander leaves and serve. 7. 3 CUCUMBER PACHCHADI INGREDIENTS :- 1. CURD - 1 Cup 2. CUCUMBER (grated) - 1 Cup. 3. GREEN CHILLY - 1 No. 4. GINGER PASTE - ½ Tea spoon 5. GRATED ONION - ½ Cup 6. SALT - As required 6.. CORIANDER LEAVES CHOPPED : 2 Teaspoon 7. KADUGU/ULUNDAMPARUPPU : For seasoning 8. OIL : 1 teaspoon PREPARATION METHOD:- · Fry kadugu/ulundamparuppu, chilly, gingerpaste and onion in a low flame with1 teaspoon of oil, till the onion raw small goes off. · Cool it and add cucumber, curd and required salt. · Garnish with chopped coriander leaves and serve. 7.4 CARROT PACHADI INGREDIENTS :- 1. CURD - 1 Cup 2. CARROT (Grated) - 1 Cup 3. GREEN CHILLY - 1 No. 4. GINGER PASTE - 1 Tea spoon 5. GRATED ONION - ½ Cup 6. SALT - As required 6.. CORIANDER LEAVES CHOPPED : 2 Teaspoon 7. KADUGU/ULUNDAMPARUPPU : For seasoning 8. OIL : 1 teaspoon PREPARATION METHOD:- · Fry kadugu/ulundamparuppu, chilly, gingerpaste, carot and onion in a low flame with1 teaspoon of oil, till the onion raw small goes off. · Cool it and add curd and required salt. · Garnish with chopped coriander leaves and serve. 8. 1 ULUNDANG-KALI. 8.2 VENTHAYAK-KALI (FENU-GREEK). 8. 3 NEI-KALI INGREDIENTS :- 1. PASIPPARUPPU - 1 Cup 2. SUGAR - 1 Cup 3. GHEE - ½ Cup 4. MILK - 1 Cup 5. ELAKKAI POWDER - ½ Teaspoon 6. RAISIN - 2 Teaspoon PREPARATION METHOD:- · Fry passiparuppu without oil till it becomes golden brown and grind it finely, in a mixie . · Take 1 Cup of flour for making nei-kali. · Fry raisins in 1 tablespoon of Ghee and keep aside. · Mix the flour with required water to become Dosai batter consistency. · Pour milk to this batter. Add sugar and mix well. · Keep a non-stick frying on stove and pour this batter. · Continue to Stir in a medium flame adding Ghee in instalments, till is cooked. · Remove from the stove, add items 5 and 6 and mix well.
9.1 MANGAI THOKKU INGREDIENTS :- 1. RAW MANGO (Grated) - 1 Cup. 2. TABLE SALT - As required 3. OORUKAI (PICKLE) PODI - 1 ½ Table spoon 4. COOKING MEDIA (OIL) - 4 Table Spoons. PREPARATION METHOD:- 1. Grate 1 Raw Mango and take 1 cup and put in preferably in a ceramic bowl. 2. Add Salt, about 1 table spoons, and mix well with a spoon. Leave this for 2 to 3 days. 3. In a frying Pan, put oil and when oil is hot put Oorukai podi and fry for a minute or so in low flame. 4. Add the above mango thokku and fry for about 5 minutes when oil will start oozing out. Taste a little and if required add required salt. Take out and keep in a air-tight bottle. This can be used for more a month. Use only spoon for taking the pickle. 9.2 LEMON PICKLE INGREDIENTS :- 1. LEMON (ripe) - 6 Nos. 2. TABLE SALT - As required 3. OORUKAI (PICKLE) PODI - 1 Table spoon 4. COOKING MEDIA (OIL) - 3 Table Spoons. PREPARATION METHOD:- 1. Cut Lemons into small pieces and put in preferably in a ceramic bowl. 2. Add Salt, about 1 table spoon, and mix well with a spoon. Leave this for a 10 days. 3. In a frying Pan, put oil and when oil is hot put Oorukai podi and fry for a minute or so in low flame. Put off the stove. 4. Add the above salt-soaked lemon pieces and mix well . Taste a little and if required add required salt. Take out and keep in a air-tight bottle. This can be used for more than a month. Use only spoon for taking the pickle. 9.3 NELLIKAI (GOOSEBERRY) PICKLE. 9.4 MANGAINCHI PICKLE (MANGO-GINGER). INGREDIENTS :- 1. RAW MANGO-INCHI (Grated) - 1 Cup. 2. FRESH LEMON JUICE - 1 Table spoon 2. TABLE SALT - As required 3. OORUKAI (PICKLE) PODI - 1 ½ Table spoon 4. COOKING MEDIA (OIL) - 4 Table Spoons. PREPARATION METHOD:- 1. Grate Mangoinchi and take 1 cup and put in preferably in a ceramic bowl. 2. Add Lemon juice & Salt, about 1 table spoon, and mix well with a spoon. Leave this for a week. 3. In a frying Pan, put oil and when oil is hot put Oorukai podi and fry for a minute or so in low flame. Put off the stove. 4. Add the above mankainchi thokku and mix well. Taste a little and if required add required salt. 5. Take out and keep in a air-tight bottle. This can be used for more than a month. Use only spoon for taking the pickle.
9.5 GINGER PICKLE INGREDIENTS :- 1. GRATED INCHI - 1 Cup. 2. TABLE SALT - As required 3. OORUKAI (PICKLE) PODI - 2 Tea spoon 4. COOKING MEDIA (OIL) - 3 Table Spoons. 5. LEMON JUICE - 1 Table spoon PREPARATION METHOD:- 1. Grate peeled inchi and take 1 cup and put in preferably in a ceramic bowl. 2. Add lemon juice, Salt, about 1 table spoon, and mix well with a spoon. Leave this for 10 days. 3. In a frying Pan, put oil and when oil is hot put Oorukai podi and fry for a minute or so in low flame. Put off the stove. 4. Add the above inchi thokku and mix well. 5. Taste a little and if required add required salt. Take out and keep in a air-tight bottle. This can be used for more than a month. Use only spoon for taking the pickle. 9.6 BITTER-GUARD PICKLE. 10.1 SAMBAR-PODI INCREDIENTS 1. Kadugu
: 4 Table Spoons 8. Perungayam Powder : 2 Tea Spoons 9. Manjal podi : 5 Table Spoons PREPARATION METHOD:- 1. Fry each of above ingredients separately, without oil, regulating the flame except the red chillies and curry leaves. 2. Add Two teaspoon full of oil and fry Red Chilli and Karuveppilai, seperately. 3. Powder (fine quality ) them separately and mix them all together with 5 tablespoons of turmeric powder. 4. Add 2 Teaspoon of L.G. perungayam powder, duly fried in 1 teaspoon of oil. You
can keep this Sambar Powder for making Sambar, in an Air-tight container and use them for even 6
months. INCREDIENTS 1. Jeeragam
: 1 Cup 4. Kadugu : 1 Table spoon 5. Karuveppilai : 2 Table Spoons 6. Manjal Podi : 2 Table Spoon 7. Perungayam Podi : 1 Tea Spoon PREPARATION METHOD :- 1. Fry each of above ingredients separately, without oil, regulating the flame except the red chillies and curry leaves. 2. Add One teaspoon full of oil and fry Red Chilli and Karuveppilai, separately. 3. Powder (fine quality ) them and mix them together with turmeric powder. 4. Add 1 Teaspoon of L.G. perungayam powder, duly fried in 1 teaspoon of oil. You can keep this Vegetable Curry Powder, in an Air-tight container and use them for 3 months. This can be used for All Vegetable preparations like Porial and Kootu etc,
10.3 PICKLE (OORUGAI) PODI INCREDIENTS 1. Kadugu
: 1/4 CUP 4. Perungayam Powder : 1 Tea Spoon 5. Manjal podi : 2 Table Spoons PREPARATION METHOD :- 1. Fry each of above ingredients separately, without oil, regulating the flame except the red chillies . 2. Add 1/2 teaspoon oil and fry Red Chilli . 3. Powder (fine quality ) them and mix together with turmeric powder. 4. Add 1 Teaspoon of L.G. perungayam powder, duly fried in 1/2 teaspoon of oil. You can keep this Oorugai (Pickle) Powder in an Air-tight container and use them for even 3 months. This Powder can be used readily for making Mangai, Lemon, Vegetable and Nellikai Pickles. 10.4 RASA PODI 11.1 CURD- MAKING (IN COLD COUNTRIES ONLY) INGREDIENTS : 1. MILK - As required (in No. of Cups) 2. CURD - 1 Table spoon for every cup of milk. METHOD :- 1. Boil the Milk and allow it to cool till it is slightly more than warm. 2. Pour the Milk in small containers, preferably in ceramic cups( micro-oven safe), just required for use for one meal-time. (You can pour into more number of cups for each memberof the family (big cup for father,mother, & small cup for children etc) ). 3. Add 1 tablespoon of curd in each cup (if the cup is big, may be 1 ½ spoon) and stir well. 4. Pre-heat your Oven & switch off, keeping the lid closed. After about 5 minutes keep the cups inside the oven, close the door and leave it for about 8 hours. 5. Your Thick, ice-cream like curd is ready! 6. Keep it in Fridge and use as and when required. Those who do not have a Oven, can keep these cups in Casseroles and close the lids.
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