Curd kulambu(குழம்பு)

Ingredients:

• Curd-1 cup
• Raw rice-1/2 teaspoon
• Toor dhal-1/2 teaspoon
• Coconut scrape-1/2 teaspoon
• Curry leaves, garlic pals-3 no’s
• Asafoetida powder-1 pinch
• Turmeric powder
• Ginger-small pieces
• Green chili-2 no’s
•  Cumin seeds-1/4 teaspoon

Preparation:

1. Soak raw rice and toor dhal in water for ½ an hour.
2. Put soaked rice and dhal in amixture jar.
3. Add coconut scrape,curry leaves,garlic, ginger, turmeric,cumin seeds ,green chili, in the mixer jar
4. Grind it nice paste.
5. Put a hot pan on stove.
6. Pour 1 teaspoon coconut oil in it and heat it.
7. Add mustard seeds in it.
8. Pour the grinded paste in the pan.
9. Add 2 glass of water and boil it for 10 minutes.
10. Then add curd.
11. Don’t heat after adding curd.

Brinjal kosthu

Ingredients:

• Brinjal -1/4 kilo
• Green chili-3 no’s
• Tomato-2 no’s
• Chopped onion-1/2 cup
• Gram dhal powder-1 tab spoon
• Turmeric powder
• Salt

Preparation:

1. Take a pressure pan.
2. Put chopped onion, chopped tomato, chopped brinjal, and chopped chili in it.
3. Boil it for 10 minutes.
4. Put a hot pan on stove.
5. Pour 1 tab spoon gingili oil in it.
6. Pour boiled mixture in it.
7. Then take gram dhal flour and blend it with ½ cup of water.
8. Then pour it in to that mixture.
9. Boil it for another 5 minutes.
10. Add coriander leaves. 

PULIYODARAI

INGREDIENTS:

• Boiled rice-1 cup
• Ground nut -100 grams
• Gram dhal-1 spoon
• Red chili-10 no’s
• Curry leaves
• Fenugreek-1/4 tea spoon
• Asafoetida-1/4 teaspoon
• Tamarind juice-1 cup
• Salt
• Turmeric powder ¼ teaspoon
• Jagger powder-1/4 teaspoon

Preparation:

1. Put a hot pan on stove and put red chili, fenugreek , asafoetida.
2. fry it until it turns in to brownish color.
3. Grind it in a mixer jar up to nice powder.
4. Keep it separately.
5. Then put a hot pan on stove.
6. Pour 100 ml gingili oil.
7. Put mustard seeds and curry leaves.
8. Put groundnut,and gram dhal.
9. Add tamarind juice.
10. Add red chili fenugreek powder in it.
11. Add Jagger powder in it.
12. Add salt and boil it for 10 minutes up to it gets thick paste.
13. And blend the paste with the cooked rice.

Paruppu urundai kulambu

Ingredients:

• Gram dhal-100 gram
• Toor dhal-100 gram
• Zinger-small piece
• Garlic pals-5 no’s
• Coconut scrape-1/2 cup
• Small onion-100 gram
• Red chili-7 no’s
• Chopped onion-1/2 cup
• Tamarind juice-1/2 cup
• Salt
• Coriander leaves, curry leaves
• Sombu-1/4 teaspoon

Preparation:

1. Soak gram dhal and toor dhal in water for 2 hours.
2. Put soaked dhal in a mixer jar, add anise, 2 red chili, ginger, garlic and grind it crispy like vadai flour.
3. Add salt in the mixture.
4. Transfer the mixture in a plate.
5. Add chopped onion and make the mixture in to round balls to the size of lemon.
6. Then put it In a vessel and boil it like idly preparation for s minutes.
7. Then keep the balls separately.
8. Then put a hot pan and pour one teaspoon oil.
9.  Pour coconut scrape, small onion,
10. Red chili in the pan.
11. Roast it until it turns up to brownish color.
12. Then put the roasted masala in a mixture jar and grind it nice paste.
13. Put a hot pan and pour 1table spoon gingili oil.
14. Put some curry leaves and coriander leaves, and pour the onion, coconut masala in it.
15. Add tamarind juice in it
16. Then put the dhal balls in the masala.
17. Boil it for another 10 minutes.

TAMARIND GREEN CHILLI

INGREDIENTS: 

• GREEN CHILLI-100 GRAM
• TAMARIND JUICE-1/2 CUP
• SALT

PREPARATION:

1. TAKE GREEN CHIILI IN A PLATE AND MAKE SMALL HOLES IN IT.
2. PUT HOT PAN ON STOVE.
3. POUR TAMARIND JUICE& SALT IN IT.
4. ADD GREEN CHILI IN IT.BOIL IT FOR 5 MINUTES UNTIL TAMARIND JUICE GETS DRIED.
5. THEN PUT THE CHILIES IN A PLATE.
6. THEN PLACE THE PLATE UNDER SUNLIGHT FOR ATLEAST FIVE DAYS.
7. PRESERVE CHIILIS IN A WET GLASS JAR.
8. FRY THE CHILIS AS YOU NEED.

MIXED BONDA

INGREDIENTS:

• ORID DHALL-100 GRAM
• RAW RICE FLOUR-1 TAB SPOON
• GRAM DHALL-1 TAB SPOON
• BOMBAY RAWA-1 TAB SPOON
• CORN FLOUR-1 TAB SPOON
• GREEN CHIILI-3 NOS
• ONION PIECES-1 CUP
• SALT ,OIL

PREPARATION:

1. SOAK ORID DHAL IN WATER FOR 2 HOURS.
2. GRIND IT THOROUGHLY WITH GREEN CHILI.
3. MIX RICE FLOUR,GRAM FLOUR, RAWA(ரவை), CORNFLOUR IN IT.
4. MIX ONION PIECES IN THE MIXTURE.
5. ADD SALT.MIX ONE PINCH COOKING SODA SALT.
6. PUT THE BONDA FLOUR IN THE OIL.FRY IT TILL IT GETS BROWNISH COLOR.

MASALA BRINJAL KULAMBU

INGREDIENTS: 

• BRINJAL-SMALL ¼ KILO
• SMALL ONION-100GRAM
• COCONUT THURUVAL-2 TABLE SPOON
• CORRINDER POWDER- 1 TEA SPOON
• RED CHILI-5 NOS
• TURMERIC POWDER-1/4 TES SPOON
• GARLIC PALS-5 NOS
• TAMARIND JUICE-1/2 CUP
• SALT

PREPARATION:

1. PUT A PAN ON STOVE.ADD SMALL ONION, COCONUT, RED CHILI  TURMERIC POWDER, CORIANDER POWDER, IN IT .
2. POUR 1 TEASPOON OIL AND ROAST UNTIL IT GETS BROWNISH COLOUR. GRIND IT VERY NICE PASTE.
3. TAKE 1 TABLE SPOON MASALA AND ADD 5 DROPS CASTOR OIL &SALT.
4. TAKE THE BRINJALS AND SPILIT IT IN TO FOUR PIECES WITH OUT REMOVE THE STEM.
5. PUT THE MASALA IN TO THE SPLITED BRINJALS.
6. PUT A HOT PAN ON STOVE.
7. POUR ONE TABLESPOON GINGELI OIL IN IT.
8. ADD SPILITED MASALA BRINJALS IN IT.
9. ROAST IT THOROUGHLY.
10. ADD MASALA AND TAMARIND JUICE IN IT.
11. BOIL IT FOR 15 MINUTES.
12. SPREAD FENUGREEK(வெந்தய) ¼ TEASPOON POWDER IN BRINJAL KULAMBU.

BEETROOT CHUTNEY

INGREDIENTS:

• BEETROOT SCRAPE-1 CUP
• COCONUT SCRAPE-1/2 CUP
• RED CHIILI-5
• TAMARIND JUICE-1 TAB SPOON
• SALT
• ORID DHAL - 1 TAB SPOON

PREPARATION:

1. PUT A HOT PAN ON STOVE.
2. POUR ORID DHAL IN IT AND FRY IT UNTIL IT TURNS IN TO BROWNISH COLOUR.
3. THEN FRY BEETROOT SCRAPE UNTIL IT GETS CRISPY.
4. GRIND ALL THE INGREDIENTS IN AMIXER JAR WITH RED CHIILI,TAMARIND JUICE &SALT.