Karuni Kalingu(Yam)

INGREDIENTS:

•  Small onion - 100 grams.
• Coconut scraper - 4 table spoon.
• Red chili - 5 nos.
• Tamarind juice - 1/2 cup.
• Garlic paste - 1 table spoon.
• Boiled & Peeled Karuni Kalingu(Yam) - 100 grams.
• Oil & salt - As required.

PREPARATION:

1. Put a hot pan on stove.
2. Pour 1 teaspoon oil and add small onion, coconut scraper and red chili  in it.
3. Fry it thoroughly and put the ingredients in a mixer jar. Grind it thoroughly.
4. Put a hot pan on stove. Pour 1 tea spoon gingerly oil.
5. Add curry leaves and number seeds.
6. Pour tamarind juice in it. Then add onion, coconut masala in it.
7. Add salt, boiled yam and cook it for 10 minutes.

Final Prepared image of Karuni Kalingu(Yam) kulambu:

Vembu Rasam

INGREDIENTS:

• Neem flower – 1 table spoon
• Tomato – 1
• Tamarind Juice – 1 table spoon
• Salt, pepper powder – 1 tea spoon
• Cumin powder – 1 tea spoon
• Smashed Garlic pals – 5
• Jaggery piece – small
• Coriander leaves, Curry leaves

PREPARATION:

1. Take a bowl.
2. Add Tamarind juice, Tomato, Salt, Asafoetida powder, Garlic pals, Cumin powder, Pepper powder, Coriander leaves, and Curry leaves in it.
3. Smash it thoroughly with your hand.
4. Put a hot pan & pour 1 tea spoon oil.
5. Add mustard seeds & neem flower.
6. Fry it until it get brownish colour.
7. Add tamarind, tomato solution in it.
8. Boil it & add a small piece Jaggery in it.

Elladai

INGREDIENTS:

• Rice Flour - 250 grams
• Fried Gram Powder - 100 gram
• Soaked Gram Dhal - 1 Table spoon
• Groundnut – 1 Table spoon
• Black Gingili – ¼ Tea spoon
• Asafetida Powder – ¼ Tea spoon
• Butter – 1 Table spoon
• Salt & Oil – as per required

PREPARATION:

1. Take a bowl
2. Pour Rice flour, fried gram powder, soaked gram dhal, groundnut, Black gingili, asafetida powder in it.
3. Add Butter, Salt and water and then smash it like chapatti flour.
4. Take lemon size flour and then spread it in a plastic sheet.
5. Then deep fry the flour.

Itz ready to eat...

Athirasam

INGREDIENTS:

• Rice Flour - 250 gram
• Jaggery (வெல்லம்) – 200 gram
• Cardamom – powder – 1 tea spoon

PREPARATION:

1. Take a hot pan then put Jaggery & a table spoon of water in it.
2. Allow it to boil until jaggery turns to thick (like Jeera ) solution.
3. Filter Jaggery juice & remove the dust.
4. Pour the Jeera in a bowl & add Rice flour, cardamom powder in it.
5. Mix it with a wooden ladle until it turns like chapatti flour.
6. Take lemon size flour & spread it.
7. Deep fry the Athirasam. 

Black Night Shade Plant (மணத்தக்காளி) Curd

INGREDIENTS:

• Black Night Shade Plant (மணத்தக்காளி) Curd - 1 Cup
• Green Chili - 1 No
• Curd - 2 Cup
• Salt, Asafoetida, mustard Seed - As Required

PREPARATION:

1. Place a hot pan on a stove.
2. Pour 1 tea spoon oil in it.
3. Add Asafoetida powder, Green chilli, Black Night Shade Plant and fry it thoroughly.
4. Put the fried items & a cup of curd in a mixer jar.
5. Add salt & Grind it for a minute.

TIPS :

    Its is good for the Mouth & Stomach ULCER Patients 

GINGER CHUTNEY

INGREDIENTS:

• Scraped ginger – ¼ cup
• Scraped Coconut – ¼ cup
• Red Chili – 5
• Tamarind Juice – 1 table spoon
• Garlic – 5 pieces
• Salt – as per required

PREPARATION:

1. Place a hot pan and fry ginger, red chili, Coconut, Garlic and put inside the mixer jar.
2. Add tamarind juice and salt.
3. Grind it thoroughly.
4. Transfer Chutney into a bowl.

GROUNDNUT CHUTNEY

INGREDIENTS:

• Ground nut – ½ cup
• Coconut Scrape – ½ cup
• Red Chili – 5
• Tamarind Juice – 1 table spoon
• Garlic – 5 pieces
• Salt – as per required

PREPARATION:

1. Place a hot pan.
2. Fry Coconut Scrape, red chili, Garlic and put it into a mixer jar.
3. Then add tamarind juice, salt and ground nut.
4. Mix it thoroughly.