Brahmins Kitchen

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Brahmins Kitchen

This is a sincere attempt to write about the Meaningful traditional “Tamil Brahmin’s” (Tam-Brahm) recipes. This newsletter will contain the recipes of the food that are typically cooked in a Tamil Brahmin Mahalayapaksham community (Iyer & Iyengar or any Brahmin community). The performance of Shraddha by a son during Pitru Paksha is regarded as There is an old saying that goes like this “You are compulsory by Hindus, to ensure that the what you eat” and Brahmin Cuisine follows the soul of the ancestor goes to heaven. concept of shaping the personality, mood and mind The scriptures preach that a householder of the family members. should propitiate ancestors (Pitris), along with the gods (devas), ghosts (bhutas) and guests. The scripture Markandeya Purana https://www.facebook.com/groups/BrahminsKitchen/ says that if the ancestors are content with the shraddhas, they will bestow health, A u t h o rs : Brahmins Kitchen wealth, knowledge and longevity, and ultimately heaven and salvation (moksha) upon the performer. 9 / 2 6 / 2 0 1 5 Brahmins Kitchen

Contents TIPS AND TRICKS ...... 3

MAHALAYAPAKSHAM – BHAGAVATHI HARI ...... 3

மஹாளய பட்சம் – USHA VENKI ...... 4 BHAGAVATHI HARI ...... 5

AVARAKKAI PORUCCHA KOOTU ...... 5 PODALANGA PEPPER CURRY ...... 5 VAZAI TANDU MORE KOOTU ...... 5 VENDAKKAI PULI PACHADI ...... 6 KARNAKAZANGU MASIYAL ...... 6 CUCUMBER KOSAMBRI ...... 6 WHITE PUMPKIN PULI KOOTU ...... 7 TOORDAL GOJJU IN MANGALORE STYLE ...... 7 INSTANT BITTERGOURD PESARAL ...... 7 KARNAKAZANGU TOGAYAL ...... 7 SAYNAI, CHANA PITLAI ...... 8 ARÀBI/ SEPANKAZANGU PORICCHA SAMBAR...... 8 SUNDAKKAI AND VAZAI POO PITLAI ...... 8 CUCUMBER SIMPLE SALAD ...... 9 PLAMOOSE PITLAI ...... 9 PLAMOOSE CURRY ...... 9 SUBBALAKSHMI SANJEEVI ...... 9

KEERAI VARIETIES ...... 9 Tips ...... 9 Keerai Koottu ...... 10 Keerai Thayir Koottu ...... 10 Keerai Pasiparuppu Koottu ...... 10 Arachu Vitta Keerai ...... 12 Keerai / Ahathi Keerai Poriyal ...... 13 Keerai Menthulu Sambar(Keerai Vendhaya Sambar) ...... 14 Keerai Paruppu Poriyal ...... 15 Keerai Usili ...... 15 INJI LEMON URUGAI ...... 16 CHOW CHOW PORICHA KOOTTU...... 17 MANATHAKKALI VATHAL KUZHAMBU...... 18 SENAI KIZHANGU VARIETIES ...... 19 Tips ...... 19 Senai Kizhangu Kara Kari ...... 19 Senai Kizhangu Varuval ...... 20 Senai Kizhangu Poriyal ...... 20 Senai Kizhangu Masiyal ...... 21 USHA VENKI ...... 22

கேசரி ...... 22 www.iyerscorner.com Volume 1, Issue: 20 Page 1 of 45 Brahmins Kitchen

பால் பாயசம் ...... 23

வெள்ளரிக்ோய் கோ毁மல்லி ...... 24

வெள்ளரிக்ோய் தயிர் பச்ச羿 ...... 25

வெள்ளரிக்ோய் 埂ட்翁 ...... 26

பாேற்ோய் ேறி ...... 27

ꯁடலங்ோய் வபாறிச்ச 埂ட்翁 ...... 28

கசப்பங்ேிழங்埁 ேறி ...... 29

ொழழத்தண்翁 கமார்க்埂ட்翁 ...... 30

ொழழக்ோய் ேறி ...... 31

ꯂசணிக்ோய் சாம்பார் ...... 32

உ쿁ந்鏁 ெழட ...... 33 அெழைக்ோய்ேறி ...... 34

கதாழச இட்லிக்埁 வதாட்翁க்வோள்ள தக்ோளி வதாக்埁 ...... 35

மிள埁 சீைேைசம் ...... 36

மின்ன இழல பச்ழச கமார்க்埁ழம்ꯁ ...... 37

வெண்ழடக்ோய் ேறி ...... 38

மாங்ோய் மாங்ோய் இஞ்சி ஊ쟁ோய்...... 39 SUDHARSHANA VENKATRAMIYENGAR ...... 40

BEANS KOOTU ...... 40 PULI ITA KEERAI...... 40 PULI VAZHAKAI ...... 40 VENDHAYA KUZHAMBU ...... 40 BLACK URAD DAL ...... 41 JIFFY PARUPPU USILI ...... 41 AMLA THOGAYAL ...... 41 SMALL PAVAKAI FRY ...... 41 MORCHAR...... 42 SRIRAM UMA ...... 43

VAZHAKAI VADHAKAL ...... 43 VAZHA THANDU MOREKOOTU ...... 43 PACHA SUNDAIKAI KOOTU ...... 44 SUNDAI KAI VATHAKUZHAMBHU ...... 45

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Tips and Tricks

Mahalayapaksham – Bhagavathi hari 1.Mahalaya paksham is observed 15days before the Mahalaya ammavasya from the pournami. 2.This is also called Pitrupaksha, since these fifteen days our Pitrus are remembered, rituals are performed as a mark respect to them. 3.All theae days, outside food is prohibited, stale food/ beought fwd food is prohibited.. onion, garlic, brinjal, english vegies, greens, radish, vazai poo, sprouts and pulses are avoided. 4. Lunch and dinner is had, since food is taken only twice a day. 5. Dinner is had in the form of Tiffen only/ Palaharam. Rice is fully avoided. 6. Vadam appalm unless home made is avoided 7. The exact thithi of our elders, is noted and rituals are performed, either In HIRANYA ROOPAM or usual way with full fleged Bhojanam with Tamboolamkanikai. 8.Bramins are invited as pitrus and fed sumptuously... 9. It is also believed that they come in our pitru roopam. 10. Since this is very special fifteen days for our pitrus, all theabove can be observed to ones own practice and comfort.

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மஹாளய பட்சம் – Usha Venki ꯁைட்டாசி மாத வபௌர்ணமியிலி쏁ந்鏁 அமாொழச ெழை ேழடபி羿க்ேக்埂羿ய பித்쏁க்ே쿁க்ோன நாட்ேள். வபற்கறார் இல்லாதெர்ேள் பதிழனந்鏁 நாட்ே쿁ம் மமிேퟁம் நியம நிஷ்ழட뿁டꟁம் ஆசாைத்鏁டꟁம் ேழடபி羿க்ே கெண்翁ம். வெளியில் சாப்பி翁ெழத தெிர்ப்ப鏁埂羿யெழை நல்ல鏁. இந்த நாட்ேளில் ஸ்ொமிக்埁 வச쯁த்த கெண்羿ய ப்ைார்த்தழனேழள뿁ம் தெிர்க்ே ண்翁ம்.கெ

நாம் வசய்뿁ம் எந்த கநர்த்திக்ேடꟁம் பித்쏁க்ே쿁க்கே கபாய்கச쏁ம். மாெிளக்埁 கபா翁ெ鏁 ேன்னியாக்埁ழழந்தே쿁க்埁 சாப்பா翁 கபா翁ெ鏁ம் சிறந்த பலழனத்தைா鏁.

இந்த நாட்ேளில் 믁க்ேியமாே மஹாபைணி அஷ்டமி த்ரிதிழய த்ퟁதிழய திதிேளில் தர்ப்பணம் வோ翁ப்ப鏁 மிேퟁம் நல்ல鏁.

மஹாளய பட்சத்தில் சமமப்பதற்埁 சசர்க்க சேண்羿ய காய்கறிகள். ொழழக்ோய் ,ொழழப்ꯂ,ொழழத்தண்翁,கசப்பங்ேிழங்埁 ꯁடலங்ோய்,அெழைக்ோய்,பீன்ஸ், வசௌவசௌ, வெள்ளரிக்ோய், ꯂசணிக்ோய் பைங்ேிக்ோய், வெண்ழடக்ோய், கபான்றழெ. மின்ன இழல கசர்ப்ப鏁 மிேퟁம் சிறந்த鏁.

தேிர்க்கப்பட சேண்羿யமே 믁쏁ங்ழேக்ோய் , ேத்தரிக்ோய் 믁ட்ழடக்கோ毁, கேைட் ꏂல்கோல் , வெங்ோயம் ꯂண்翁, மசாலா சாமான்ேள்.

பாசிப்ப쏁ப்ꯁ கசர்ப்ப鏁 சிறந்த鏁. ேீழை ெழேேள் தெிர்ப்ப鏁 நல்ல鏁.

அெைெர் 埁翁ம்ப ெழக்ேத்ழத ேழடபி羿ப்ப鏁 நன்쟁.

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Bhagavathi Hari

Avarakkai poruccha kootu * Chopped avarakkai 250gms. * Cooked green dal 100gms. BOil avarakkai till soft, adding cooked dal. Grind 6tbspn of grated coconut, 4redchllies, spoon each of pepper and jeera to fine paste. Heat oil in kadai, add musturd, nce it splutters, add spoon of ud dal and one red chilli. When colour changes, add boiled veg and cooled dal, salt and ground coconut. Once kootu consistency reached put of the fire. Serve hot.

Podalanga Pepper Curry ** Cut podalangai/ snake gourd into thin slices, cook till tender.(400gms) * Add salt, grated coconut. * Heat oil in kadai, add musturd, ud dal, chana dal spoon each, red chillies and cury leaves. * when it turns goldwn brown add the cooked vegies, top it with crushed pepper and jeera one spoon. Serve hot with sambar, vettalkuzambu...

Vazai Tandu More Kootu ** chop vazai tandu into fine piecea, removing its thread and put it in buttermilk. * wash it and cook till soft.(200gms) * Grind handful of fresh coconut thats grated, with 3 green chillies, piece of ginger into fine paste. * Add the paste to the cooked tandu, mixing well, adding enough thick curd and salt. * Bring this into boil, put off the flames. * season with musturd and cury leaves, fried in spoon of coconut oil.

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Vendakkai Puli Pachadi * YUMMY WITH PARUPPU SADAM. ** 200gms Ladies finger washed, dried and cut into 1cm pieces. ** Heat gingelly oil, splutter musturd, red chilli two and one alit green chilli, with few cury leaves. * Add Ladiea finger to this, adding salt and haldi, cook in low flames. * After ten minutes add 200ml thin tamarind pulp, spoon of chilli powder, hingh. * when it gets thick, add pinch of jaggery and serve.

Karnakazangu masiyal Cook 300gms of karnakazangu, till soft, peel the skin and mash. Grind 200gms of grated coconut, 5green chillies and spoon of ginger to a fine paste and to the mashed karnakazangu. Add haldi, salt, mix and heat spoon of oil in kadai, add musturd few cury leaves, now add mix, bring ro boil. Squeeze juice of two lemons serve.

Cucumber kosambri PEEL and chop one cucumber into small pieces. Soak 50gms of green gram dal for half an hour till soft. Drain water add it to chopped cucumber. Add salt, chopped green chillie, cucumber and coconut grated 6 spoons. Add juice of half lemon before serving.

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White Pumpkin Puli Kootu ** CUT white pumpkin into small pieces(250gms), add haldi powder, one slit green chilli, salt, 100ml tamarind juice, one and half spoon of sambar powder, hingh, boil till pumpkins r cooked and raw smell goes. ** Cook till soft 75gms toordal and 50gms of any pulse( black chana, white chana, peas, mocchai, groundnuts) ** add the above to the cooked pumpkin, add paste of Dania 25gms, spoon of chana dal, 5 red chillies, hingh and 6spons of fresh grated coconut, fried in one spoon of oil. ** Bring all rhe above to boil, adding cury leaves, garnish with sizzled musturd, in cocnut oil. ** can fry Sambarvadam and top tje puli kootu.

Toordal Gojju in Mangalore style HEAT oil in kadai fry 200gms of Toor dal, 6 to 8 redchillies, til 4spoons, half spoon musturd seeds. Add 50gms of grated coconut, 5 spoons tamarind pulp, to the above after it is cooled and grind it into coarse paste. Add salt and jaggery(Half spoon) to the above and boil for ten minutes. Add sizzled Musturd, one red chilli and handful of cury leaves. Serve hot with rice/ roti.

Instant Bittergourd Pesaral ** CUT 100gms of Bittergourd into fine pieces. * Add enough salt to it, keep aside for ten minutes. * Now add chopped green chilli and juice of one big lemon. * Add fresh musturd seeds, sizzled in oil. Mix well and can hav with sambar rice as well curd rice.

Karnakazangu togayal *karna kazangu 200gms, cleaned, cookes till soft and skin peeled and mashed. * Heat oil in kadai, add two spoons each of ud dal and chana dal, small piece of tamarind, 6 to 8 red chillies or green chillies, one piece of hingh, fry in low heat, till golden brown. *Add grated coconut and handful of corinder leaves to the above fried items, grind into thick togayal consistency. * mix mashed karnakazangu into it, give liberl muaturd and ud dal taska..with a red chilli.

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Saynai, chana pitlai **chop saynai into small pieces, wash and cook till tender, in enough tamarind pulp, to which, few cury leaves, one green chili slit, spoon of sambar powder, haldi and salt is added.(200GMS OF SAYNAI) * Cook 30gms toordal till soft, with 5pgms of kabul chana. * Add dal and chana to saynai mix. * Fry two spoons of dania, two spoons of chana dal and 6 to 8 red chilies, in a spoon of oil. Grind this into paste with 4freshly grated coconut. * Add this together with mix, cook in low flame for ten minutes. * splutter spoon of musturd, methi and cury leaves in hot coconut oil, pour iver the pitlai. Serve hot...

Aràbi/ sepankazangu poriccha sambar. ** Boil 200gms of arabi/sepankazangu to killu padam in enough water, with haldi, once done, peel the skin transfer to a vessel. ** Heat oil in kadai, splutter musturd, cury leaves, add little tamarind pulp, addhalf spoon of sambar powder, boil til rawsmell goes. ** Now add the arabi, sliced, add littke salt, add ground paste of grated coconut 8spoons, spoon of jeera and 6 redchillies. ** Add hingh, bring it to boil, serve hot with rice. ** Adding toordal is optional. My sisys receipe. 

Sundakkai And Vazai Poo Pitlai ** cleaned and chopped vazai poo, 200gms. ** sundakkai washed and sliced into two. ** Heat spoon of oil in pan, add spoon of musturd, once it splutters, add one rwd chillie, half spoon methi seeds, saute, now add the vazai poo and pacca sundakkai, add haldi salt, keep sauting for five minutes. ** Add tamarind pulp about 150ml, adding two spoona of smbar powder, let it boil. ** when they turn soft, add 100gms of cooked mashed, toor dal, and ground paste of 5spoons of dania, 6spoons of chana dal and 8 red chillies, fried golden brown in a spoon of oil, with handful of grated coconut. ** add little more tamarind if required, bring it to boil. ** Fresh home made Sambarvadam can bw added.

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Cucumber simple salad Peel and cut ccuumbers into medium size pieces. Top it with half spoon of roasted pepper and jeera powder with littlw salt. Toss it, adding salt, hara dhania and few spoons of Lemon juice. Serve yummy, healthy salad.

Plamoose Pitlai Clean and CHOP plamosse(200gms) cook with haldi and salt, till tender with enough tamarind pulp to which few cury leaves, one slit green chilli and 2 spoons of sambar powder is added. Now add cooked and mashed toordal(75gms) and also ground paste of Dania -- 6spoons, chana dal 6spoons and 8 redchilliea with handful of grated coconut, fried tillgolden brown in oil. Add cooked groundnuts abt 50gms. Give coconut oil tadka with musturd and red chillie.

Plamoose Curry ** CHOP the plamoose, into fine pieces, removing the hard surface skin. ** COOK till soft, with haldi and salt (250gms) ** Heat oil in kadai, adding musturd and ud dal spoon each, in addition to two red chillies broken to small piece. ** Now add the cooked plamoose and cooked greemgram dal(50gms), mix well. ** when it gets dry, add half of coconut, grated, adding spoon of sugar too. Serve as sidedish.

Subbalakshmi Sanjeevi

Keerai Varieties

Tips 1, Keerai can be washed first and then shredded finely on a newspaper 2,Or Keerai can be also shredded first and then washed 3. While washing you should put keerai in water and remove only keerai in another vessal and pour out the left over water. This process has to be repeated 2 to 3 times to avoid sand in keerai while cooking 4. Keerai has to be cooked separately and salt to be added afterwards 5. While cooking if you add salt keerai will not get cooked

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6. If you MW oven it is better to cook Keerai in oven with little water in high temperature for 5 to 6 minutes and then start the other procedure 7. Keerai can be wrapped in newspaper to store in refrigerator or you can use kalynappai to keep in refrigerator.

Keerai Koottu INGREDIENTS Mulai Keerai Oru Kattu Shredded And Cleaned And Washed Coconut Thuruval oru Moodi Green Chillies 4 Jeeragam one tsp. Kadugu Kadalai paruppu Uluthamparuppu

PROCEDURE Cook shredded keerai with little water Smash it with “MATHTHU” and make cooked keerai soft and paste like Add salt when it is cooked Now grind coconut, green chillies and Jeeragam in mixie jar to nice paste Add this with cooked Keerai and again cook for few minutes Now heat another kadai and add little oil and splutter kadugu and kadalai paruppu and uuthamparupppu and add this on top of the keerai koottu.

TASTY KEERAI KOOTTU READY

Keerai Thayir Koottu Mix fresh curd with the above mention Keerai Koottu Thayir Koottu is ready

Keerai Pasiparuppu Koottu INGREDIENTS Pasiparuppu one cup Any Keerai variety oru kattu shredded and cleaned and washed Salt Kadugu U. Paruppu Ka. Paruppu Manjal podi one tsp Green chillies split and cut 2 Curry leaves little

PROCEDURE Cook pasiparuppu in open kadai with water When it is half cooked add the cleaned Shredded Keerai and mix well Cook till keerai is cooked well and mixed with pasi paruppu Now pasiparuppu and Keerai are cooked evenly well Add salt and cook again for a minute

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Now heat kadai and splutter kadugu in little oil and then add u and ka paruppu And fry till it becomes brown and add green chillies and curry leaves Add this with cooked keerai and mix well You can also add Half moodi thuruvina thengaipoo with this to taste more

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Arachu Vitta Keerai INGREDIENTS Any keerai variety oru kattu shredded, cleaned and washed Salt to taste TO FRY U. Paruppu 3 tsps Katti perungayam oru small piece Varamilagai 3 Fry all these in little oil and grind in mixie with Thengai thuruval oru moodi

PROCEDURE Cook Keerai till it becomes soft Add salt andcook for a minute Now add the grounded paste ( of all fried items and coconut) with Keerai Cook again for3 minutes Now heat another kadai and splutter kadugu u and ka paruppu and fry till it becomes golden brown Add curry leaves also and pour this on the keerai

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Keerai / Ahathi Keerai Poriyal INGREDIENTS Keerai of any variety oeu kattu shredded and washed Salt to taste Coconut thuruval For seasoning Kadugu U.Paruppu Ka paruppu Varamilagai 2 Curry leaves little

PROCEDURE Cook Keerai in Microwave oven for 5 minutes adding little watet or open cooking in kadai with little water In another Kadai splutter kadugu in little oil Add U paruppu and Ka paruppu and fry to golden brown colour Add varamilagai cut to pieces and fry for a minute Now add the cooked keerai and add salt Trun by and then till is fried well Now add coconut thuruval and mix gently KEERAI PORIYAL IS READY

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Keerai Menthulu Sambar(Keerai Vendhaya Sambar) INGREDIENTS: Mulaikkeerai cleaned and cut little bigger than usual. Vendhayam 1 teaspoon Red chillies split 8 to 10 OR Red chillies 8 to 10 cut into small pieces Tamarind (Puli) Turmeric powder half teaspoon Perungaya powder Salt Thuvaramparuppu boiled and thick paruppu thanni yo be ready

PROCESS: In a kadai heat little oil and season kadugu+vendhayam and perungayam. When methi turns brown add pachaimilagai or Red Chillies) and manjal podi and fry for a minute. Now add mulaikeerai ( If you have oven keep it in oven for five minutes ih high temperature without adding water) and a cup of water and cook till the keerai becomes soft. Add pulithanni and salt and cook for five minutes in mid fire and then add thick paruppu thanni and again cook for two mintues. Keerai Vendhaya sambar is ready

Notes: This will go well with rice, dosa, pongal.uppuma. Adai etc This is not vendhaya keerai kuzhambu. Good for health particularly children who don’t like Keerai We use only pachai milagai. The cooked pachaimilagai will taste nice and will go well with curd rice.

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Keerai Paruppu Poriyal INGREDIENTS Keerai oru kattu cleaned, shredded and washed Pasiparuppu oru karandi Thengai thuruval oru moodi Salt to taste

For seasoning Kadugu U.Paruppu Ka paruppu 2 Varamilagai Manjal podi oru pinch

PROCEDURE Half cook Pasiparuppu and add Keerai and cook together adding little water When both paruppu and keerai are cooked well add salt and a pinch of manjal podi. When cooked there should be no water in the poriyal Pola polannu udhiriya irukkanum Now in an another kadai season kadugu, U paruppu, Ka Paruppu and varamilagai and curry leaves and add this with the poriyal and mix gently and evenly This poriyal will be stomach filling

Keerai Usili INGREDIENTS Keerai oru kattu shredded, cleaned and washed Thuvaramparuppu or cup 2 vara milagai Salt to taste Perungayam little Kadugu Curry leaves Oil

PROCEEDURE Soak thuvaramparuppu in water for half an hour Then wash and grind with salt and varamilagai and perungayam to coarse paste Cook Keerai with little water in a kadai separately Now Heat another kadai and add oil little more than usual Splutter kadugu and add Thuvaramparuppu paste Fry till it becomes usili mix (udhiri udhiria varanum) Now add a pinch of manjalpodi and again fry for a minute Now add cooked keerai ( without water ) with this usili And gently mix and cook for 3 to 4 minutes in medium flame TASTY KEERAI USILI IS READY

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Inji Lemon Urugai INGREDIENTS Tender INJI cleaned and cut to very small pieces 100 GN Tender green chillies cut to small pieces 10 Perungaaya powder one tsp Lemon juice from 5 lemons Salt Kadugu and oil for Thaalikka

PROCEDURE mix all ingredients in a glass bowl or pregnant jdi Then kadugu mattum thalikanum NOW INJI LMON URUGAI READY

TIPS it hold be stored always in fridge It an not be stored for a long time So make little by little and finish within three days Adding curry leaves along with kadugu for one day use only Medicinal value for Digestion

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Chow Chow Poricha Koottu INGREDIENTS Chow Chow tender big size 1 cut to small cubes

TO FRY Varamilagai 4 U.Paruppu 4 tsps Perungayam little Manjal podi 1 pinch

TO GRIND Fried items and a small coconut moodi thuruval TO SEASON Kadugu 1 tsp U &Ka paruppu each one tsp Curry leaves little

PROCEDURE Cook Chow adding water till it is soaked You can cook either in MW oven or directly Now heat kadai and fry varamilagai, U.Paruppu 4 tsps and Perungayam little till the paruppu becomes golden brown Now coarse grind these items with coconut thuruval Again heat kadai and season kadugu, U &Ka paruppu and curry leaves When paruppus turned golden brown add a pinch of manjal podi Now add cooked Chow Chow and add salt Cook for 3 minutues Now add the ground paste to this and mix nicely Let it get cooked for 2 minutes Now CHOW CHOW PORICHA KOOTTU is ready

NOTE: The same PORICHA KOOTTU can be prepared with White poosanikkai, Beans, Peerkangai (pudalangai on non Mahalayapaksham days)

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Manathakkali Vathal Kuzhambu INGREDIENTS Manathakkali Vathal 5 tsps Puli thanni thickka (lemon size) Sambar podi 3 tsps Salt Kadugu one tsp Perungayam little Oil Vellam one small piece (optional) \Curry leaves (optional)

PROCEEDURE Keep all the ingredients ready before starting to cook Now Heat kadai and add oil little more than usual Season only kadugu and perungayam Add Manathakkal vathal Fry till it becomes brown (Poriyara varai) Add curry leaves Add Sambar podi and fry for a minute Quickly add pulithanni and mix it with sambar podi Add salt and allow it to get cooked for 5 minutes in medium flame You will get the oil coming out of the kuzhambu This is right time to remove the Kuzhambu from the fire MANATHAKKALI VATHAL KUZHAMBU READY

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Senai Kizhangu Varieties

Tips While buying Senai Kizhangu see that the inner portion is white in colour It denotes tenderness If it is red it will make your tongue itching. So don’t buy if it is red If it is half red you can manage with boiling it with little tamarind Senai has to be cut and kept in refrigerator when it is bought in cut pieces If it is bought whole senai then you can keep it for few days outside till you cut it After cutting Senai kizhangu it should be washed with little salt to bring clean white and bright look

Senai Kizhangu Kara Kari Senai Kizhangu one half cut into small pieces, washed Salt to taste Kara podi 1 tsp Manjal podi 0ne pinch Oil little more than usual

PROCEDURE Cook Senai kizhangu with little water No need to drain water if it is cooked with little water When there is no water stop cooking Heat Kadai and add oil Splutter only kadugu Now add cooked senai kizhangu Add salt, Kaara podi and manjal podi And fry in medium flame for 10 minutes by and then turning it without breaking Senai should become kara mura like

TASTY SENAI KIZHANGU KARA KARI

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Senai Kizhangu Varuval INGREDIENTS Senai Kizhangu cut to small slices, washed in salt water and dried on paper Salt Oil to fry Little kara podi

PROCEDURE Fry Senai kizhangu slices in oil While removing from oil add one pinch of salt in the oil itself After removing you can have it as salted senai varuval Or mix kaara podi and mix with varuval This can be stored for a week

Senai Kizhangu Poriyal INGREDIENTS Senai Kizhangu one half cut into small pieces, washed in salt water Salt to taste One pinch manjal podi Green chillies 2 finely chopped Curry leaves Coconut thuruval one half moodi For Seasoning Kadugu Ka paruppu and U paruppu Little oil

PROCEDURE Cook Senai kizhangu with soaked water with salt and manjal podi Heat kadai and add oil Splutter kadugu, U paruppu and Ka paruppu When it turns golden brown add Green Chillies and curry leaves Add cooked Senai kizhangu Gently turn to get all mixed evenly Now add Coconut thuruval and cook for a minute TASTY SENAI KIZHANGU PORIYAL

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Senai Kizhangu Masiyal INGREDIENTS Senai Kizhangu cut into big pieces Grren chillies 2 chopped finely Inji small piece chopped finely Manjal podi half a tsp Curry leaves little Coconut thuruval half moodi Lemon juice from 2 lemons Salt to taste For seasoning Kadugu Ka paruppu one tsp U paruppu one tsp

PROCEDURE Cook big pieces of Senai kizhangu in soaked water with little manjal podi When cooked well remove from fire, Then mash it to fine paste using MATHU Now heat heavy bottom Kadai and season Kadugu, U paruppu and Ka paruppu When it turns to golden brown add green chillies and curry leaves Now add coconut thuruval and fry only for a minutes Add Senai Kizhangu paste to this and add salt and manjal podi Now mix every thing to get evenly mixed You can add little water if necessary Cook for 5 minutes in low flame When cooked switch off the gas and add lemon juice VERY TASTY HEALTHY SENAI MASIYAL IS READY

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Usha Venki

சகசரி ைழெ ஒ쏁 ேப் சர்க்ேழை 믁க்ோல் ேப் தண்ண ீர் ஒன்கனோல் ேப் வநய் ோல் ேப் 믁ந்திரி ஏ.鏂ள் ைழெழய வநய்யில் சிெக்ே ெ쟁க்ேퟁம். ேேழடயில் ொங்ேிய ெ쟁த்த ைழெயாே இ쏁ந்தா쯁ம் மீண்翁ம் ெ쟁க்ேퟁம். தண்ண ீழை வோதிக்ேெிட்翁 ைழெழய கபாட்翁 தீழய வபரிதாே ழெத்鏁 ழேெிடாமல் ேிளறퟁம். வோஞ்சமாே வநய் கசர்க்ேퟁம். நன்埁 வெந்த鏁ம் சர்க்ேழை கபாட்翁 ழேெிடாமல் ேிளறி ஏ.鏂ள் கசர்க்ேퟁம். வோஞ்சம் தளை இ쏁க்埁ம்கபாகத இறக்ேி மீத믁ள்ள வநய்யில் 믁ந்திரிழய ெ쟁த்鏁 வோட்டퟁம். கேசரி ேலர் கசர்ப்பவதன்றால் தண்ண ீர் வோதிக்埁ம் கபாகத கசர்க்ேퟁம். சி쟁 埁றிப்ꯁ இந்த கேசரிழய ழெத்கத வசாஜ்ஜி அப்பம் வசய்யலாம். ழமதா மஞ்சள் வபா羿鏁ளி உப்ꯁ கசர்த்鏁 வெ鏁வெ鏁ப்பான தண்ண ீர் வதளித்鏁 வோஞ்சம் ஆயில்ெிட்翁 பிழசந்鏁 சப்பாத்தி கபால் இட்翁கேசரிழய ழெத்鏁 믂羿 மீண்翁ம் இட்翁 தொெில் கபாட்翁 இைண்翁 பக்ே믁ம் வநய் தடெி வபான்னிறமாே எ翁க்ேலாம் அல்ல鏁 வபாறித்鏁ம் எ翁க்ேலாம்.

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பால் பாயசம் பச்சரிசி ஒ쏁 கடபிள் ஸ்ꯂன் பால் 믁க்ோல் லிட்டர் சர்க்ேழை ோல் ேப் வநய் ஒ쏁 ஸ்ꯂன் ஏ.鏂ள் வநய்யில் அரிசிழய சிெக்ே ெ쟁க்ேퟁம். பாழல ெிட்翁 நன்埁 கெேெிடퟁம். வெந்த鏁ம் நன்埁 மசித்鏁 சர்க்ேழை கசர்த்鏁 வோதிக்ேெிட்翁 ஏ.鏂ள் கசர்க்ேퟁம். பண்羿ழே நாளாே இ쏁ந்தால் 믁ந்திரி ெ쟁த்鏁 வோட்羿埁ங்埁மப்ꯂ கசர்க்ேலாம். இகத 믁ழறயில் அரிசிக்埁 பதிலாே அெழல ெ쟁த்鏁 வபா羿 வசய்鏁ம் பாயசம் வசய்யலாம்.

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வேள்ளரிக்காய் சகா毁மல்லி வெள்ளரிக்ோய் கதால் சீெி 鏁쟁ெி பிழிந்鏁 வோள்ளퟁம். ஒ쏁 ஸ்ꯂன் கதங்ோய் பச்ழசமிளோய் ொய்ேீறிய鏁 பாசிப்ப쏁ப்ꯁ ஊறழெத்鏁 பிழிந்த鏁. உப்ꯁ எ.சா쟁 அழனத்ழத뿁ம் ஒன்றாே ேலந்鏁 ே翁埁 உ.ப쏁ப்ꯁ ே.கெப்பிழல வப.鏂ள் தாளித்鏁 வோட்羿 வோ.ம.தழழ 鏂ெퟁம்.

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வேள்ளரிக்காய் தயிர் பச்ச羿 வெ.ோழய கதால் சீெி 鏁쟁ெퟁம் அல்ல鏁 வபா羿யாே ந쟁க்ேퟁம். கதங்ோய் பச்ழச மிளோய் வோ.ம.தழழ கசர்த்鏁 அழைத்鏁 ꯁளிக்ோத தயிரில் ேலந்鏁 வெ.ோழய பிழிந்鏁 கபாட்翁 உப்ꯁ கபாட்翁ேலந்鏁 ே翁埁 உ.ப쏁ப்ꯁ வப.鏂ள் தாளித்鏁 வோட்டퟁம்.

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வேள்ளரிக்காய் 埂ட்翁 வெ.ோய் ஒன்쟁. கதால் சீெி சி쟁 鏁ண்翁ேளாே ந쟁க்ேퟁம். பாசிப்ப쏁ப்ꯁ கெேழெக்ேퟁம். ோய் உப்ꯁ ம.鏂ள் வப.鏂ள் கபாட்翁 சாம்பார் வபா羿 கசர்த்鏁 கெேெிடퟁம். கதங்ோய் சீைேம் கதழெப்பட்டால் பச்ழச மிளோய் ழெத்鏁 வோைவோைப்பாே அழைத்鏁 வோட்羿 ே翁埁 உ.ப쏁ப்ꯁ ே.கெப்பிழல தாளித்鏁 வோட்டퟁம்.

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பாகற்காய் கறி பாேற்ோழய வமலிதாே ந쟁க்ேퟁம். தயிரில் மி.鏂ள் உப்ꯁ ம.鏂ள் கசர்த்鏁 பாேற்ோய் கசர்த்鏁 ஊறெிட்翁 ேடாயில் ஆயில்ெிட்翁 ே翁埁 உ.ப쏁ப்ꯁ தாளித்鏁 ோழய பிழிந்鏁 கபாட்翁 கைாஸ்ட் வசய்யퟁம். வோஞ்சம் வெல்லம் கசர்த்鏁 ெதக்ேி எ翁க்ேퟁம். ெ쟁த்த கெர்க்ேடழல கபாட்翁ம் வசய்யலாம்.

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ꯁடலங்காய் வபாறிச்ச 埂ட்翁 பாசிப்ப쏁ப்ழப கெேழெக்ேퟁம். ꯁடலங்ோழய வமலிதாே ந쟁க்ேி வோஞ்சம் சீைேம் மிள埁த்鏂ள் வப쏁ங்ோயத்鏂ள் உப்ꯁ கசர்த்鏁 கெேெிடퟁம். கதங்ோய் சீைேம் மிள埁 மிளோய் ெற்றல் கசர்த்鏁 அழைத்鏁 கசர்த்鏁 வோதிக்ே ெிடퟁம். வநய்யில் ே翁埁 உ.ப쏁ப்ꯁ தாளித்鏁 வோட்羿 ே.கெப்பிழல கபாடퟁம்.

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சசப்பங்கிழங்埁 கறி கசப்பங்ேிழங்埁 கெேழெத்鏁 கதால் உரித்鏁 இைண்டாே ந쟁க்ேퟁம். மி.鏂ள் ம.鏂ள் உப்ꯁ வப.鏂ள் அரிசி மாퟁ 鏂ெி பிசிறி ழெத்鏁 ஆயில் நிழறயெிட்翁 ே翁埁 உ.ப쏁ப்ꯁ தாளித்鏁 ேிழங்ழே கபாட்翁 தீழய சிறிதாே ழெத்鏁 கைாஸ்ட் வசய்鏁 இறக்ேி ே.கெப்பிழல 鏂ெퟁம்.

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ோமழத்தண்翁 சமார்க்埂ட்翁 ொழழத்தண்翁 நார் எ翁த்鏁 வபா羿யாே ந쟁க்ேி கமாரில் கபாடퟁம். பாத்திைத்தில் வோஞ்சம் தண்ண ீர் ஒ쏁 ேைண்羿 பால் ெிட்翁 ோழய கபாட்翁 நன்埁 கெேெிடퟁம். ெி쏁ப்பப்பட்டால் ேடழல ப쏁ப்ꯁ கசர்த்鏁 கெேெிடퟁம். கதங்ோய் பச்ழசமிளோய் சீைேம் ஒ쏁 ஸ்ꯂன் உழடத்தேடழல இஞ்சிகசர்த்鏁 ழநசாே அழைத்鏁 கசர்த்鏁 ஒ쏁 வோதிெிட்翁 இறக்ேி 鏁ளி சர்க்ேழை 鏂ெퟁம். கதங்ோய் எண்வணயில் ே翁埁 ே.கெப்பிழல தாளித்鏁 வோட்டퟁம். பரிமா쟁ம் கநைத்தில் ꯁளிக்ோத தயிர் ேலக்ேퟁம்.

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ோமழக்காய் கறி ொழழக்ோழய கதால் சீெி சி쟁 鏁ண்翁ேளாே ந쟁க்ேퟁம். ஆயிலில் ே翁埁 உ.ப쏁ப்ꯁ வப쏁ங்ோயத்鏂ள் தாளித்鏁 ம.鏂ள் கசர்த்鏁 தாளித்鏁 ோழய கபாட்翁 ஒ쏁 ேைண்羿 தயிர் ெிட்翁 ேிளறி தீழய 埁ழறத்鏁 믂羿 ழெத்鏁 கெேெிடퟁம். பாதி வெந்த鏁ம் உப்ꯁ மி.鏂ள் மிள埁த்鏂ள் கசர்த்鏁 பிைட்டퟁம். ெ쟁த்鏁 அழைத்த தணியா ே.ப쏁ப்ꯁ மிளோய் கசர்த்த வபா羿鏂ெி கலசாே சசர்க்ேழை 鏂ெퟁம். ெி쏁ப்பப்பட்டால் 鏁쟁ெிய கதங்ோய் 鏂ெி இறக்ேퟁம்.

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ꯂசணிக்காய் சாம்பார் ꯂசணிக்ோய் சி쟁 鏁ண்翁ேளாே ந쟁க்ேퟁம். 鏁ெைம் ப쏁ப்ழப 埁ழழய கெேழெக்ேퟁம். ꯁளிழய ேழைத்鏁 வோள்ளퟁம். ஆயிலில் ே翁埁 வெந்தயம் தாளித்鏁 மிளோய் ெற்றல் ே.கெப்பிழல வப쏁ங்ோயம் தாளித்鏁 ꯁளிக்ேழைசழல ெிட்翁 சாம்பார் வபா羿 உப்ꯁ கசர்த்鏁 ந쟁க்ேிய ோழய뿁ம் கபாட்翁 நன்埁 வோதிக்ே ெிடퟁம். பின்ꯁ ப쏁ப்ழப நன்埁 மசித்鏁 ேழைத்鏁 சாம்பாரில் வோட்டퟁம். 鏁ளி வெல்லம் கசர்த்鏁 ெ쟁த்鏁 அழைத்த தணியா வபா羿 ஒ쏁 ஸ்ꯂன் கபாட்翁 ஒ쏁 வோதிெிட்翁 இறக்ேி ஒ쏁 ஸ்ꯂன் வநய் ெிடퟁம்.

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உ쿁ந்鏁 ேமட உ쿁த்தம் ப쏁ப்ழப ஊறழெத்鏁தண்ண ீர் ெிடாமல் வேட்羿யாே அழைக்ேퟁம். மிக்சியில் பச்ழச மிளோய் ே.கெப்பிழல உப்ꯁ இஞ்சி ஒ쏁 鏁ண்翁 கசர்த்鏁 ழநசாே அழைத்鏁 மாெில் ேலந்鏁毂டான ஆயிலில் ெழடயாே தட்羿 வபான்னிறமாே ெ쟁த்鏁 எ翁க்ேퟁம். மிள埁 ப.மிளோய் கதங்ோய் ஆேியெற்ழற வபா羿யாே ந쟁க்ேி கபாட்翁ம் ெழட தட்டலாம். இகத ெழடழய வெண்ண ீரில் கபாட்翁 எ翁த்鏁 கமார்க்埁ழம்ꯁ வசய்鏁 அதி쯁ம் கபாடலாம்.

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அேமைக்காய்கறி அெழைக்ோழய வபா羿யாே ந쟁க்ேퟁம். ேடாயில் ஆயில் ெிட்翁 ே翁埁 உ.ப쏁ப்ꯁ ோய்ந்த மிளோய் தாளித்鏁 வப쏁ங்ோயத்鏂ள் ே.கெப்பிழல கபாட்翁鏁쟁ெிய கதங்ோய் கசர்த்鏁 ெ쟁த்鏁 எ翁த்鏁 வோள்ளퟁம். பின்ꯁ வோஞ்சமாே தண்ண ீர் ெிட்翁 ந쟁க்ேிய அெழைக்ோழய கபாட்翁 ம.鏂ள் உப்ꯁ கபாட்翁 믂羿 கலசாே கெேழெத்鏁 தாளித்த வபா쏁ட்ேழள கபாட்翁 ெதக்ேி எ翁க்ேퟁம்.

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சதாமச இட்லிக்埁 வதாட்翁க்வகாள்ள தக்காளி வதாக்埁 தக்ோளி அழை ேிகலா. அலம்பி வபா羿யாே ந쟁க்ேி மிக்சியில் ழநசாே அழைத்鏁 வோள்ளퟁம். வெந்தயத்ழத வெ쟁ம் ொணலியில் ெ쟁த்鏁 வபா羿 வசய்யퟁம். ேடாயில் நல்வலண்வணய் ெிட்翁 ே翁埁 வப쏁ங்ோயம் தாளித்鏁 அழை ஸ்ꯂன் ம.வபா羿 கபாட்翁 அழைத்த ெி폁ழத கபாட்翁 நன்埁 ெதக்ேퟁம். ெதங்ேி வேட்羿யா埁ம் கபா鏁 மிளோய் 鏂ள் உப்ꯁ கசர்த்鏁 ெதக்ேி வோஞ்சமாே வெல்லத்ழத கபாட்翁 நன்埁 ேிளறி வெந்தயப்வபா羿ழய கசர்த்鏁 இறக்ேퟁம். இந்த தக்ோளி வதாக்埁 கதாழச சப்பாத்தி இட்லி ஆேியெற்쟁டன் வதாட்翁க்வோள்ள அ쏁ழமயாே இ쏁க்埁ம்.

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மிள埁 சீைகைசம் வெ쟁ம் ொணலியில் 鏁ெைம் ப쏁ப்ꯁ மிள埁 சீைேம் ே.கெப்பிழல ஆேியெற்ழற ெ쟁த்鏁 வபா羿 வசய்鏁 வோள்ளퟁம். ꯁளிழயக் ேழைத்鏁 உப்ꯁ வப쏁ங்ோயம் தக்ோளி கசர்த்鏁 ஒ쏁 வோதி ெந்த鏁ம் அழைத்த வபா羿ழய கசர்த்鏁 வோதிக்ே ெிடퟁம். பின்ꯁ தண்ண ீர் ெிட்翁 ெிளாெி வோ.ம.தழழ 鏂ெퟁம். வநய்யில் ே翁埁 சீைேம் ே.கெப்பிழல ோய்ந்த மிளோய் தாளித்鏁 வோட்டퟁம்.

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மின்ன இமல பச்மச சமார்க்埁ழம்ꯁ ꯁளிக்ோத தயிழை ேழடந்鏁 வோள்ளퟁம். மிக்சியில் கதங்ோய் சீைேம் இஞ்சி பச்ழசமிளோய் ே翁埁 கசர்த்鏁 ழநசாே அழைத்鏁 கமாரில் ேலந்鏁 உப்ꯁ கபாட்翁 நன்埁 ேலக்ேퟁம். ஆயிலில் ே翁埁 வெந்தயம் ே.கெப்பிழல வப쏁ங்ோயத்鏂ள் கசர்த்鏁 தாளித்鏁 மின்ன இழலழய அலம்பி கபாட்翁毁쏁ள ெதக்ேி கமார்க்埁ழம்பில் வோட்டퟁம். ே.கெப்பிழல 鏁ழேயல் அல்ல鏁 கதங்ோய் 鏁ழேய쯁டன் கசர்த்鏁 சாப்பிட மிேퟁம் அ쏁ழமயாே இ쏁க்埁ம்.

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வேண்மடக்காய் கறி வெண்ழடக்ோழய நன்埁 அலம்பி 鏁ணியால் 鏁ழடத்鏁 நீளமாே ந쟁க்ேி வோள்ளퟁம். ேடாயில் ஆயில்ெிட்翁 ே翁埁 உ.ப쏁ப்ꯁ வப쏁ங்ோயத்鏂ள் தாளிக்ேퟁம். ம.鏂ள் கபாட்翁 ந쟁க்ேிய ோழய கபாட்翁 தீழயக்埁ழறத்鏁 믂羿 ெதக்ேퟁம். நன்埁 ெதங்ேிய鏁ம் மிளோய் 鏂ள் உப்ꯁ கபாட்翁 ெதக்ேி எ翁க்ேퟁம். 믁ன்கப உப்ꯁ கபாட்翁 ெதக்ேக் 埂டா鏁. வோழவோழப்பாேி ெி翁ம். ெி쏁ப்பப்பட்டால் கெர்க்ேடழல வபா羿鏂ெலாம்.

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மாங்காய் மாங்காய் இஞ்சி ஊ쟁காய் மாங்ோய். வபா羿யாே ந쟁க்ேிய鏁. மாங்ோய் இஞ்சி. கதால் சீெி வபா羿யாோ ந쟁க்ேிய鏁. பச்ழச மிளோய். ொய்ேீறிய鏁. உப்ꯁ எ쯁மிச்ழச சா쟁 அழனத்ழத뿁ம் ஒன்றாே ேலந்鏁 எ.சா쟁 பிழிந்鏁 ே翁埁 தாளித்鏁 வோட்டퟁம்.

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Sudharshana Venkatramiyengar

Beans Kootu In a pressure cooker add one tsp of oil n temper with mustard,jeera,urae,channa dal n when it splutters add 400 ml of water,1/2 cup of moong dal,salt,hing,chopped beans n cook for one whistle at high heat n simmer for 5 mins..once cooled add ground coconut 2 tbsp,jeera1 tsp n redchillies 3 ,rice flour 1/4 tsp n boil for few mins.Add curry leaves n cilantro.serve with rice ,rotis.

Puli ita keerai Pick clean wash n chop mulai keerai 1 bunch n keep aside.In a cooker add 1 tsp of oil n temper mustard,jeera,urad,channa dal n once it splutters add keerai,turdal 1/2 cup,crushed tomato 2, green chillies chooped 4 ,tamarind paste 2 tsp,water 600 ml,salt,hing n mix well n cook for one whislte at high heat n simmer for 10 mins at low heat.Cool open mash well n serve with rice or rotis.If u find the gravy is thin add little rice flour paste n make it thick by boiling for few mins.

Puli vazhakai In a pressure pan add 3tsp of oil n temper mustard,jera,urad dal n when it splutters add three chopped vazhakai,salt n a mixture of tamarind paste3 tsp,turmeric powder1/2 tsp,redchilli powder 1 tsp,hing water1tsp,whisk well in 60 ml of water n add it to vazhakai mix well n close the pan n cook for 4 whistles over high heat.Cool open n add curry leaves mix. Well n serve.

Vendhaya kuzhambu In a pan add sesame oil 4 tsp n temper with mustard,urad dal n channa dal 2 tbsp n methi 1 tsp .broken redchillies 8 to 10 once it splutters add handfull of curry leaves n once it is crisp add 400 ml of water,tamarind paste 2 tsp,salt,hing,turmeric powder,boil for 10 to 12 mins..if the kuzhambu is thin add rice flour paste n boil for few more mins n thicken it.Serve it with rice or tiffin items.This will taste like pulikaichal kuzhambu

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Black urad dal Wash n soak splitted balck urad dal 1cup over night.In a pressure cooker add 3 tsp of oil n add mustard,jeera,methi n allow it to splutter..then add crushed tomato 2 ,crushed ginger green chilli paste1tsp,sambar powder1tsp,turmeric powder1/2 tsp,hing 1/2 tsp,grated ginger 1 inch pce,salt water as per need n soaked black urad dal.cook in high heat for one whistle n simmer for 25 mins.Cool open n mash well the dal n simmer for few mins n add cilantro .

Serve.Can add butter after adding cilantro.can be served with rice n rotis n bread.

Jiffy Paruppu Usili In a kadai add 2 tsp of oil n temper with mustard,jeera,urad,channa dal n once it splutters add washed n chopped pudalangai 500 gms,chilli powder,hing,turmeric1/4 tsp,salt n 40 ml of water.Cover n cook at low heat for 67 mins.Open n add 4 tbsp of pottukadalai powder n mix well n saute for few mins with few curry leaves.Serve with rice or rotis.Can be made with any vegetables . Very good for people who have gastric problem. And for busy bee who runs out of time n people who are unable to soak grind n do all process.I tried it yesterday n it was a great hitat my home.

Amla thogayal Wash de seed n chop into wedges 10 amlas, in a kadai add 1/2 tsp of oil n add mutard 1 tsp,urad dal 2 tsp,redchillies4, green chillies2, hing to golden brown n fry hand full of curry leaves till they are crisp.Saute amla seperately well in lil oil n cool.Grind together with salt.Healthy amla thogayal is ready.Can be served with rice,rotis,bread etc. Vitamin C rich .Can steam amlas instead of sautéed.

Small Pavakai fry Wash n chop finely 300 gms of small pavakai .In a kadai heat 3 tsp of oil n temper with mustard,jeera,urad,channa dal n once its splutters add chopped pavakai,tamrind paste1/2 tsp,salt,turmeric powder1/4 tsp,redchilli powder 1 tsp mix well n cover n cook at low heat till it turns crispy n golden brown. I find making by this way there is no bitterness at all.So kids too can be given ths healthy veggie as they wont deny.If u prefer less oil reduce it to 2 tsp.Do not know the tamil name of this pavakai.Can be tried with big karela or pavakai too.

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Morchar Grind redchilli 2 ,black pepper corns 1 tsp,jeera1 tsp,coconut 2 tbsp,rice flour 1 tsp to a smooth paste.Add it to a medium thick butter milk with salt,turmeric powder n boil it till it becomes frothy in low heat.Temper with mustard,methi n curry leaves.Serve wirh rice or sevai. This can be done in jiffy.No need to boil the morchar if you prefer.

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Sriram Uma

Vazhakai Vadhakal thevaiyana vazhakai podiya narruki konjam thanni la uppu pottu vegavaikanum thanniRai vadithu vaanaliyil yennai vittu kadughu ulutham parruppu thalithu vendha vazhakai pottu vadhaki verum milagai podi serthu vadhakavum. varations vazhakai vadhakum podhu siridhu vendha payathamparruppu thengha pottu varamilagai killi pottu thalichu serkalam. malayabatcha samayalil naangal perungayam serpadhillai

Vazha Thandu Morekootu vazhathabdai podiya narukki konjama thannivaichu uppu pottu vegavaikanum thengha pachamilagai konjam pottukadalai jeeragham vaichu araichu vazhathandula serkanum Kizha yeraki vaichu kadughu uluthamparruppu thalikanum saapidum podhu thayir kalandha podhum Munadiye kalandha pulichupoidum.

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Pacha Sundaikai Kootu Cook 100"grm moongdall in cooker for two whistles then add thatiya pachasundaikai add salt . After well cooked add grinded paste of( 1/2 Cup grated coconut 3 Green chillies1 Tsp jeeragham ) Heat coconut oil in kadai add kadughu ulutham parruppu curryleaves pour over to kootu pachadundaikai vayatru punnai aatrum. pachasundaikai thatti neeril nandragha alasavum.vedhai poghumvarai.

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Sundai kai vathakuzhambhu sundai vathal 5 Tsp karaithu vadikattina pulli thani 2 1/2 Cup uppu thevaikerpa nallayennai 100 Grm vendayam 1 Tsp manjapodi 1/2 Tsp sambhar podi 3 Tsp killina varamilagai 4 oru vanaliyil nallayennai vittu kadughu vendayam thalikavum. killina varamilagai pottu varuthu sundaikai vathal pottu varuthu puli thanni sambhar podi manjapodi thevaiyana uppu pottu yennai piriyum varai kodhikavaikum. malayabatcha elladha natkalil kuzhambhu ku perungayam serkalam. Malaya batcha samayalil naangal perungayam serpadhillai.