Food ( Tiffin ) Masala Siyum Ingredients: Items Qnty Comments Raw Rice 1 cup (tamil:pachai arisi) Urad dhal 3/4 cup (tamil:ooluntham paruppu) Onion 1 small onion (tamil:vengayam) Green Chillies 5 (tamil:pachamilagai) Green Curry Leaves 10 leaves (tamil:karuvepilai) Mustard ¾ teaspoon (tamil:kaduku) Shredded Coconut 1 tablespoon (tamil:theyngai) Salt ¾ teaspoon Or as required Oil 3 teaspoons 3 cups For sautéing For Frying Method 1. Wash and soak the raw rice and urad dhal together in water for an hour. 2. Finely grind the mixture by adding about ½ cup of water now and then in the grinder. 3. Don’t add too much water while grinding otherwise it will loose it’s consistency. 4. In about 15 minutes it will be finely grinded. 5. Transfer the batter to a bowl. 6. Finely cut the onions and chillies. 7. Heat the oil in a tawa(wok) and add mustard seeds and curry leaves. 8. When it splutters add the chillies and onions and sauté for about 2 minutes. 9. Off the stove. 10. Add the sautéed mixture,shredded coconut and salt to the batter and mix well. 11. Heat the oil in a big tawa. 12. Take a small ball of batter in your hands like a small scoop of icecream and put it in the oil.About 5 can be made at the same time. 13. Turn the balls once and then so that they are fried golden brown evenly on all sides. 14. Once they are done remove from the oil and transfer to a plate lined with a paper towel.It helps to absorb the excess oil if any. 15. Transfer to a serving plate. Tips • The above mentioned ratio will give about 25 medium sized masala siyums. • This is an excellent snack during evenings and can be served as a starter too. • If excess amount of water is used while grinding then the masala siyum starts absorbing lots of oil while frying.So make sure the batter is thick. • In case if the batter looses its consistency then try adding rice flour to make the batter thick. • Serve hot with coconut chutney,tomatoe chutney or sambhar.   Vellai Paniyaram Ingredients: Items Qnty Comments Raw Rice 1 cup (tamil:pachai arisi) Urad Dhal A little less then ¼ cup (tamil:ooluntham paruppu) Salt ¾ teaspoon Or as required Oil 3 cups For frying Method 1. Wash and soak the raw rice and urad dhal in water for about an hour. 2. Drain the water and finely grind by adding ½ cup of water now and then. 3. After about 10-15 minutes it will be grinded well. 4. Transfer the batter to a vessel. 5. Add salt and mix well. 6. Heat the oil in a tawa(wok). 7. Pour the batter with a small ladle like spoon.After a minute it will raise like pooris and the ends will be like the petals of a flower. 8. Now turn to the other side and allow to fry for a minute. 9. Drain the oil and keep it on a plate that is lined with a paper towel. 10. Transfer to a serving plate. Tips • This is a very popular dish in Chettinad and is usually served along with tiffin for guests and during marriages. • The ratio of rice to urad dhal should be exact otherwise it would get hard. • After it is prepared it is really white in colour and soft. • Serve hot with tomatoe chutney..   Kalkand Vadai Ingredients: Items Qnty Comments Raw Rice ¼ cup (tamil:pachai arisi) Skinless Black Gram(Urad Dhal) 1 cup (tamil:ooluntham paruppu) Sugar 1 ¼ cup   Oil 3 cups For frying Method 1. Wash and soak the raw rice and urad dhal together in water for an hour. 2. Use a strainer to drain the water.(It should be strained well). 3. Grind the urad dhal and rice in a grinder by adding sugar little by little 4. The sugar will itself melt and act as a medium for grinding.So there isn’t any need to add water while grinding. 5. In about 20 minutes the contents will be grinded well. 6. Transfer the batter to a vessel. 7. Take a small vessel that has a flat surface and turn it upside down.Wet the surface with water and keep a Ziploc bag or plastic sheet on top of it. 8. Wet your hands with water and take a small scoop of batter and keep it on the plastic sheet and flatten it.Make a hole in the center and carefully remove from the plastic sheet and put it in oil.(You can touch water in between to flatten the batter as it is sticky) 9. Let it fry in medium flame. 10. When both sides turn golden brown drain the oil well and keep it on a plate that is lined with a paper towel. It helps to absorb the excess oil if any. 11. Transfer to a serving plate. Tips • The above mentioned ratio will give about 20 medium sized kalkand vadais. • This dish is traditionally prepared with kalkand.For the above recipe 1 cup of kalkand can be used. • This is a very traditional dish of chettinad. • While draining the oil use another big spoon and press on top of the kalkand vadai so that all the oil is drained well. • Usually it tastes good the next day.   Aapam Ingredients: Items Qnty Comments Par Boiled Rice 1 cup (tamil:pulungal arisi) Raw Rice 1 cup (tamil:pachai arisi) Black Gram(Skinless) or Urad Dhal 1/4 cup (tamil:ooluntham paruppu) Fenugreek 1 teaspoon (tamil:vendayam) Coconut Milk 4 cups (tamil:theyngai pal) Sugar 1 cup (tamil:sarkarai) Oil ½ cup For Making Aapams Salt ½ teaspoon Or as required Method 1. Wash and soak both the rice,urad dhal and fenugreek seeds together in water for 4 hours. 2. Drain the water and finely grind in the grinder by adding water now and then(About 1 1/2 cup of water). 3. After about 30 minutes the rice and dhal is well grinded into a fine paste. 4. Transfer the batter to a vessel. 5. Put 1/2 teaspoon of salt and mix the batter well with you hand for about 5 minutes. 6. Allow the batter to ferment overnight. 7. The next day morning you would see the batter raises well. 8. To make the coconut milk grind 2 cups of shredded coconut along with 2 cups of water in a blender and grind for 2 minutes. 9. Pour the milk onto a strainer and strain well.Throw away the coconut flakes. 10. Keep the coconut milk in a separate vessel and add 1 cup of sugar and mix well so that the sugar dissolves. 11. Heat a tawa or frying pan with a curved base and pour a ladle full of batter in the center.Rotate the tawa with you hands clockwise so that you spread the dough to make a circle. 12. It would be thick in the center and thin on the corners.Spoon out little oil on all sides and close with a lid. 13. In about a minute remove from the tawa and place on a plate. 14. Spread 1 teaspoon of sugar on the aapam and pour ¼ cup of coconut milk on top of it and serve. Tips • You can keep the batter in the oven overnight for fermenting.This helps a lot during the winter season. • Adding fenugreek seeds will give good flavour and will soften the aapams. • Storing the coconut milk in the fridge slightly changes it’s taste so try to serve the aapams with fresh coconut milk. • Using aapa chatti would give best results.But it can be substituted with a frying pan or tawa in case you don’t have one. • For those who don’t like coconut milk or sweet aapam can be served with vegetable kurma   Adai Ingredients: Items Qnty Comments Raw Rice ½ cup (tamil:pulungal arisi) Toor Dhal ½ cup (tamil:thuvaram paruppu) Split Chick Peas ½ cup (tamil:kadalai paruppu) Skinless Black Gram ¼ cup (tamil:ooluntham paruppu) Onion 1 medium size (tamil:venagayam) Red Chillies 10 (tamil:pachai milagai) Fennel seeds 1 teaspoon (tamil:sombu) Curry Leaves 5 (tamil:karuvepillai) Corriander 1 sprig (tamil:kothamalli) Grated Coconut 1 tablespoon (tamil:theyngai) Asafoetida ½ teaspoon (tamil:perungayam) Oil 1 ½ teaspoon For making adai Salt 1 cup Or as required Method 1. Wash and soak the raw rice and all dhals together in water for about 3 hours. 2. Drain the water and leave it aside. 3. First grind the fennel seeds and red chillies in the blender or grinder. 4. Then add the soaked rice and dhal mixture and coarsely grind into a paste by adding little amount of water(1 cup). 5. Transfer the batter to a vessel. 6. Finely cut the onions and coriander leaves. 7. Add asafoetida,salt,cut onions,grated coconut,curry leaves and corriander to the batter and mix well. 8. Heat an iron skillet or a frying pan. 9. Pour one ladle full of batter at the center and spread on the pan to a thick circle. 10. Spoon out oil around the adai. 11. After a minute turn over to the other side. 12. When both sides are crisp and golden remove from the pan and transfer to a serving plate. Tips • Don’t add too much water while grinding otherwise the batter will loose it’s consistency.It should be thick. • This item is very good for kids since it has a lot of proteins. • Coconut can be avoided if needed. • Serve hot with coconut chutney,tomatoe chutney sambhar or aviyal.   Arisi Upma Ingredients: Items Qnty Comments Raw Rice 1 cup (tamil:pachai Arisi) Onion 1 medium size (tamil:thuvaram paruppu) Red Chillies 3 (tamil:pachai milagai) Mustard Seeds ½ teaspoon (tamil:kaduku) Cummin Seeds ½ teaspoon (tamil:seeragam) Curry Leaves 5 (tamil:perungayam) Asafoetida 1/4 teaspoon (tamil:sombu) Oil 6 teaspoons Or as required Salt 1 teaspoons Or as required Method 1. Wash and soak the raw rice in water for 10 minutes. 2. Drain the water and spread the rice on a paper or paper towel to absorb the remaining water. 3. Allow it to dry overnight.Another alternative is to keep it in the sun for 4 hours or you can keep it in the oven for 20 minutes at 250 ° C. 4. Coarsely grind the rice in a dry blender little by little.It should be grinded in such a way that each rice granule is broken into 4 pieces 5. Heat the oil in a tawa and add mustard seeds,cummin seeds,red chillies,asafoetida and curry leaves in that order. 6. When it splutters add the onions and sauté well until the onions start changing colour. 7. Add the coarsely ground rice and sauté for a minute. 8. Pour 3 cups of water and add salt and stir well. 9. When the water starts boiling off the stove. 10. Transfer the contents to a vessel that can be kept in the pressure cooker. 11. Pressure cook for 4 whistles.Off the stove and allow it to cool. 12. After about 20 minutes remove the vessel from the pressure cooker and stir the contents well with a spatula. 13. Transfer to a serving plate. Tips • Serve hot with pachadi or sambhar.   Kuli Paniyaram Ingredients: Items Qnty Comments Par Boiled Rice 1 cup (tamil:pulungal arisi) Raw Rice ¼ cup (tamil:pachai arisi) Urad dhal ¼ cup (tamil:ooluntham paruppu) Fenugreek seeds ¼ teaspoon (tamil:vendayam) Onion 1 medium onion (tamil:vengayam) Green Chillies 4 (tamil:pachamilagai) Green Curry Leaves 10 leaves (tamil:karuvepilai) Mustard ¾ teaspoon (tamil:kaduku) Salt 1 teaspoon Or as required Oil 3 teaspoons For sautéing Method 1. Wash and soak both the rice,urad dhal and fenugreek seeds together in water for an hour. 2. Finely grind the mixture by adding about 3/4 cup of water now and then in the grinder. 3. Don’t add too much water while grinding otherwise it will loose it’s consistency 4. In about 20 minutes it will be finely grinded.The batter should not be too thick or too thin.It should be like pancake batter in a pouring consistency. 5. Transfer the batter to a bowl. 6. Finely cut the onions and chillies. 7. Heat the oil in a tawa(wok) and add mustard seeds and curry leaves. 8. When it splutters add the chillies and onions and sauté for about 2 minutes. 9. Off the stove. 10. Add the sautéed mixture and salt to the batter and mix well. 11. Heat the Kuli Paniyara Chatti(A special tawa that has small holes). 12. Pour 2 drops of oil in each hole and pour 1 spoon of batter in each hole. 13. When one side is done(about a minute) turn to the other side with a wooden stick(or the back of a teaspoon) and keep it for 1 more minute. 14. Transfer to a serving plate. Tips • The above mentioned ratio will give about 25 medium sized kuli paniyarams. • This can be served either for tiffin in the morning or as a snack in the evening. • If excess amount of water is used while grinding then the batter looses its consistency. • In case if the batter looses its consistency then try adding rice flour to make the batter thick. • Fenugreek helps to soften the kuli paniyarams. • Serve hot with coconut chutney,tomatoe chutney or sambhar.   Ooluntha Vadai Ingredients: Items Qnty Comments Urad dhal 1 cup (tamil:Ooluntham paruppu) Onion 1 small onion (tamil:vengayam) Green Chillies 5 (tamil:pachamilagai) Green Curry Leaves 10 leaves (tamil:karuvepilai) Salt 1 teaspoon Or as required Oil 3 teaspoons For sautéing Method 1. Wash and soak the urad dhal in water for half an hour. 2. Drain the water from the urad dhal and keep it aside. 3. You can either use a blender,grinder or food processor for grinding. 4. First of all add the green chillies in the food processor and grind for a minute. 5. Then add the urad dhal and grind well.1/4 cup of water can be added while grinding. 6. After 10 minutes it will be grinded well.It should be a little coarse. 7. Transfer the batter to a vessel. 8. Finely cut the onions. 9. Add salt,onions and curry leaves to the batter and mix well. 10. Heat the oil in a tawa(wok). 11. Take a small vessel that has a flat surface and turn it upside down.Wet the surface with water and keep a Ziploc bag or plastic sheet on top of it. 12. Take a small ball of batter and keep it on the plastic sheet and flatten it.Make a hole in the center and carefully remove from the plastic sheet and put it in oil.(You can touch water in between to flatten the batter as it is sticky) 13. When both sides turn golden brown drain the oil and keep it on a plate that is lined with a paper towel. 14. Transfer to a serving plate. Tips • 1 cup of dhal would give about 12 medium size vadas. • This is an excellent snack during evenings and can be served as a starter too. • Food processor is the best to grind since you can use very less water for grinding. • In case you grind the batter very finely then the vadas will start absorbing oil while frying.The same applies when you use a lot of water for grinding too. • If you add 1 tablespoon of rice flour to the batter it will make the vadas more crispier. • Crushed pepper and salt can be used instead of chillies and onions.It is called milagu vadai. • Serve hot with coconut chutney or sambhar.   Rava Upma Ingredients: Items Qnty Comments Fine Rava or Sooji 1 cup (tamil:ravai) Onion 1 medium size (tamil:venagayam) Green Chillies 5 (tamil:pachai milagai) Ginger ½ an inch piece (tamil:ingi) Mustard Seeds 1 teaspoon (tamil:kaduku) Black Gram(Skinless) ½ teaspoon (tamil:ooluntham paruppu) Curry Leaves 5 (tamil:Karuvepillai) Asafoetida ¼ teaspoon (tamil:perungayam) Salt 1 teaspoon Or as required Oil 3 teaspoons For Frying Method 1. Heat the tawa(wok) and fry the rava(without oil) for about 5 minutes in a low flame until it gives a good smell. 2. Off the stove and transfer the rava to a plate. 3. Finely cut the onion and slit the chillies. 4. Scrape of the skin from the ginger and cut it into small pieces. 5. Heat the oil in a tawa and add mustard seeds,urad dhal,asafoetida powder and curry leaves in that order. 6. When it splutters add the onions and chillies and sauté well until the onions start changing colour. 7. Pour 2 cups of water and add salt and stir well. 8. When the water starts boiling add the fried rava and stir well. 9. Keep on stirring once and then to avoid the formation of lumps. 10. In about 10 minutes it gets well cooked.Off the stove. 11. Transfer to a serving plate. Tips • Gothumai rava(Wheat Sooji) can be used instead of white rava for the above recipe but the ratio is 1 cup of rava : 3 cups of water. • Serve hot with pachadi or sambhar.   Ven Pongal Ingredients: Items Qnty Comments Raw Rice 1 cup (tamil:pachai arisi) Split Bengal Gram(Skinless) or Moong Dhal 1/4 cup (tamil:pasi paruppu) Ginger 1 inch piece (tamil:ingi) Green Chillies 3 (tamil:pachai milagai) Cummin seeds 1 teaspoon (tamil:seeragam) Black Pepper ½ teaspoon (tamil:milagu) Green Curry Leaves 5 (tamil:karuvepilai) Cashew Nuts 5 (tamil:munthiri paruppu) Pepper-Cummin Powder 1 teaspoon (tamil:milagu-seeraga thool) Asafoetida ¼ teaspoon (tamil:perungayam) Turmeric powder ¼ teaspoon (tamil:manchal thool) Salt 1 teaspoon Or as required Ghee 2 tablespoons (tamil:kaachuna nai) Method 1. Scrape the skin off the ginger and finely cut into small pieces. 2. Slit the chillies. 3. Split the cashews into two halves. 4. Grind 1 teaspoon of black pepper and 1 teaspoon of cummin powder in a dry blender to make the pepper-cummin powder. 5. Heat the ghee in a sauce pan and add black pepper,cummin seeds,asafoetida,curry leaves,ginger,chillies,cashews and sauté well for about 2 minutes.. 6. Wash the rice and moong dhal together and drain the water. 7. Add the rice and moong dhal to the sautéed mixture and saute for a minute. 8. Pour 3 1/2 cups of water and allow to boil. 9. Add turmeric powder,salt and pepper-cummin powder and stir well. 10. Allow the contents to boil for 5 minutes. 11. Off the stove and transfer the contents to a vessel that fits in the pressure cooker. 12. Pressure cook for about 5-6 whistles. 13. Off the stove and wait for about 20 minutes for the pressure to settle down. 14. Take out the vessel and mix the contents well with a spatula. 15. Transfer to a serving dish. Tips • Ghee can be substituted with oil if needed or a mixture of both. • Chillies and pepper-cummin powder can be reduced according to taste. • This item is very good for kids. • Serve hot with coconut chutney or sambhar.   Food ( Tiffin Side Dish ) Kallaveettu Aviyal Ingredients: Items Qnty Comments Onion 1 small (tamil:vengayam) Tomato 1 small (tamil:thakkali) Brinjal 2 medium size (tamil:kathirikkai) Potatoe 1 medium size (tamil:urulaikillangu) Red chillies 5 (tamil:varamilagai) Green Curry Leaves 5 leaves (tamil:karuvepilai) Fennel seeds 1 tablespoon (tamil:sombu) Roasted Gram 1 teaspoon (tamil:pottukadalai) Poppy seeds ½ teaspoon (tamil:kasa kasa) Coconut 1 cup (tamil:theyngai) Turmeric powder ¼ teaspoon (tamil:manjal thool) Chilly powder ½ teaspoon (tamil:milagai thool) Salt 1 teaspoon Or as required Oil 4 teaspoons For frying Method 1. Wash and cut the brinjal into cube like pieces.Soak them in water so that it doesn’t change color. 2. Scrape off the skin from the potatoe and cut it in the same way as you did with brinjal. 3. Cut the onion and tomato into small pieces. 4. Grind the fennel seeds(1/2 teaspoon),poppy seeds,roasted gram,red chillies and coconut into a paste in the blender.Add 1 cup of water for grinding. 5. Heat the oil in a saucepan.Add the fennel seeds(1/4 teaspoon) and curry leaves. 6. After it splutters add the onion and sauté well. 7. Half way thru add the tomatoes and sauté. 8. Now add the brinjal and potatoe pieces. 9. Add a pinch of turmeric powder,1/2 cup water and sauté well. 10. Close with a lid and lower the flame. 11. After 5 minutes you will see the pieces get soft. 12. Add ½ a spoon of chilly powder and stir well. 13. Allow to boil for 2 minutes and pour the grinded coconut paste into it. 14. Boil for another 10 minutes in medium flame.It gets into a thick consistency. 15. Transfer to a serving dish. Tips • Adjust the salt and chilly powder according to taste. • Coconut can be reduced if needed. • Serve hot with idly,dosai or chappathi.   Kathirrikkai Kosmalli Ingredients: Items Qnty Comments Brinjal(Indian egg plant) 6 medium size (tamil:kathirrikkai) Onion 1 small (tamil:vengayam) Tomatoe 1 small   Green Chillies 10 (tamil:pachai milagai) Tamarind 1 lemon size (tamil:Puli) Green Curry Leaves 5 (tamil:Karuvepilai) Mustard seeds ½ teaspoon (tamil:kadugu) Urad dhal ¼ teaspoon (tamil:ulluntham paruppu) Asafoetida ¼ teaspoon (tamil:perungayam) Salt ¾ teaspoon Or as required Oil 4 teaspoons For frying Method 1. Wash and cut the ends of the brinjal.Pressure cook in the cooker for 2 whistles by adding ½ cup of water. 2. When it cools down slowly peel off the skin from the brinjal and mash it up.Keep it aside. 3. Finely cut the onion,tomatoe and slit the chillies. 4. Soak the tamarind in water and keep it aside.After some time make it into a thick paste and strain it.Add 1/2 cup of water to it. 5. Heat the oil in a tawa and add mustard seeds,urad dhal,asafoetida and curry leaves 6. When it splutters add the chillies,onion,tomatoe in that order and sauté well. 7. Mix the tamarind juice and salt to the mashed up brinjal and pour it into the tawa. 8. Allow the mixture to boil for 10 minutes in medium flame. 9. When it gets to a thick consistency off the stove. 10. Transfer to a serving dish. Tips • If you have a few brinjals you can add potatoes too to increase the quantity. • Potatoes can be boiled along with brinjal. • Chayote(chow chow) can be used instead of brinjals for the same recipe. • This is a very easy recipe to make and tastes good too. • Serve hot with idly and dosai.   Kothamalli Thuviyal Ingredients: Items Qnty Comments Onion 1 medium (tamil:vengayam) Tomato 1 small (tamil:thakkali) Green chillies 5 (tamil:pachaimilagai) Corriander 15 sprigs or 1/2 bunch (tamil:kothamalli) Tamarind About the size of a small marble or 2 teaspoons paste. (tamil:puli) Coconut 1 cup (tamil:theyngai) Mustard seeds ½ teaspoon (tamil:kaduku) Urad dhal ½ teaspoon (tamil:ulluntham paruppu) Salt ½ teaspoon Or as required Oil 3 teaspoon For frying Method 1. Cut the onion and tomato into big pieces.Slit the chillies. 2. Wash the corriander in water and pat dry.Remove the leaves from it. 3. Heat the oil in a tawa(wok) and add mustard seeds and urad dhal. 4. After it splutters add the onion and sauté well. 5. When the onion gets fried well add the tomatoes and sauté. 6. After 2 minutes add the tamarind and coconut and saute for 2 more minutes. 7. Finally add the corriander and turn over. 8. Off the stove and allow it to cool down. 9. Grind all the ingredients into a smooth paste along with salt in a blender. 10. Transfer to a serving dish. Tips • Salt and chillies can be varied according to taste. • Coconut can be avoided if needed. • Instead of green chillies red chillies can be added as well. • After adding the corriander don’t saute otherwise the leaves will be cooked. • Serve hot with idly or dosai.   Pachadi Ingredients: Items Qnty Comments Potato 1 medium size (tamil:urulaikilangu) Brinjal 1 medium size (tamil:kathirrikkai) Onion 1 whole onion small size (tamil:vengayam) Green Chillies 3 (tamil:pachai milagai) Green Gram (or) Moong dhal 1/3 cup (tamil:pasi paruppu) Turmeric powder ¼ teaspoon (tamil:manjal thul) Tamarind 1 lemon size (tamil:Puli) Green Curry Leaves 10 leaves (tamil:Karuvepilai) Mustard seeds ½ teaspoon (tamil:kadugu) Urad dhal ¼ teaspoon (tamil:ulluntham paruppu) Asafoetida ¼ teaspoon (tamil:perungayam) Salt 3/4 teaspoon or as required Oil 2 teaspoons For frying Method 1. Scrape off the skin from potato and cut it into thin rectangular pieces. 2. Cut the brinjal in the same way and put the cut pieces in water so that it doesn’t change color. 3. Finely cut the onions and slit the chillies. 4. Pressure cook the moong dhal by adding little amount of water and turmeric powder.Keep it for 3 whistles or 5-10 minutes. 5. Soak the tamarind in water and keep it aside.After some time make it into a thick paste and strain it.Add 1/2 cup of water to it. 6. Take a sauce pan and add the cut onions,chillies,potatoes,brinjal and pour 1 cup of water over it.Bring to a boil. 7. When the potato and brinjal pieces are quiet soft add turmeric powder and salt and stir well. 8. Now add the cooked dhal and tamarind juice and stir well. 9. Allow the mixture to boil for 10 minutes in medium flame. 10. When it gets to a thick consistency off the stove. 11. Now heat 2 teaspoons of oil in small tawa . 12. Add the mustard seeds,urad dhal,asafoetida and curry leaves in that order and allow to splutter. 13. Pour this into the already cooked dhal mixture and stir well.Allow to boil for 2 minutes. 14. Transfer to a serving dish. Tips • Serve hot with idly or idiyappam. • This is a very easy recipe to cook and tastes good too.   Poori Kilangu Ingredients: Items Qnty Comments Onion 1 big onion (tamil:vengayam) Tomatoe 1 small (tamil:thakkali) Potatoe 3 medium size (tamil:urulaikilangu) Green Chillies 5 (tamil:pachamilagai) Green Curry Leaves 5 leaves (tamil:karuvepilai) Corriander leaves 1 sprig (tamil:kothamalli) Fennel seeds ¼ teaspoon (tamil:sombu) Mustard Seeds ¼ teaspoon (tamil:kaduku) Turmeric powder ¼ teaspoon (tamil:manjal thool) Chilly powder ¼ teaspoon (tamil:milagai thool) Salt ¾ teaspoon Or as required Oil 4 teaspoons For frying Method 1. Finely cut the onions so that they are about an inch long and thin. 2. Dice the tomatoe and slit the chillies. 3. Pressure cook the potatoes in the cooker for 2 whistles. 4. After it cools down peel the skin from the potato and mash it into big pieces about ½ x ½ inch big.Some of them can be mashed as well. 5. Heat the oil in a tawa(wok) and add mustard seeds,fennel seeds,curry leaves in that order. 6. After it splutters add the chillies,onion and sauté well. 7. Half way thru add the tomatoes and sauté. 8. When the tomatoes get mashed well add the mashed potatoes,turmeric powder,chilly powder and sauté. 9. Pour 1 cup of water and add salt. 10. Close with a lid and allow the contents to boil for 5 minutes. 11. After 10 minutes you will see it gets into a thick consistency.Off the stove. 12. Transfer to a serving dish and garnish with corriander leaves. Tips • Adjust the salt and chilly powder according to taste. • Boiled peas and carrot can also be added if needed. • Serve hot with poori or chappathi.   Sambhar Ingredients: Items Qnty Comments Drumsticks 10 piece (tamil:murungakkai) Potatoe 1 medium size (tamil:Urulaikilangu) Onion 1 whole onion small size (tamil:vengayam) Tomato 1 small   Green Chillies 10 (tamil:pachai milagai) Curry LeavesToor Dhal ½ cup (tamil:thuvaram paruppu) Turmeric powder 1/4 teaspoon (tamil:manjal thul) Tamarind 1 lemon size (tamil:Puli) Green Curry Leaves 10 leaves (tamil:Karuvepilai) Mustard seeds ½ teaspoon (tamil:kadugu) Urad dhal ¼ teaspoon (tamil:ulluntham paruppu) Asafoetida ¼ teaspoon (tamil:perungayam) Red Chilly 1 (tamil:varamilagai) Corriander 2 Sprigs (tamil:kothamalli) Salt 3/4 teaspoon Or as required Oil 2 teaspoons For frying Method 1. Scrape off the skin from potato and cut it into thin rectangular pieces about 2 inches long. 2. Divide each Drumstick into 5 pieces lengthwise so that each piece is 2 inches long.If you have frozen drumsticks then that’s fine too. 3. Dice the onion and tomatoe.Slit the green chillies. 4. Pressure cook the toor dhal by adding 1 cup of water and turmeric powder.Keep it for 4 whistles or 5-10 minutes. 5. Soak the tamarind in water and keep it aside.After some time make it into a thick paste and strain it.Add 1/2 cup of water to it. 6. Take a sauce pan and add the cut onions,tomatoes,chillies,potatoes,drumstick and pour 1 cup of water over it.Bring to a boil. 7. When the potato and drumstick pieces are quiet soft add turmeric powder and salt and stir well. 8. Now add the cooked dhal and tamarind juice and stir well. 9. Allow the mixture to boil for 10 minutes in medium flame. 10. When it gets to a thick consistency off the stove. 11. Now heat 2 teaspoons of oil in small tawa. 12. Add the mustard seeds,urad dhal,red chilly(split into two),asafoetida and curry leaves in that order and allow to splutter. 13. Pour this into the already cooked dhal mixture and stir well.Allow to boil for 2 minutes. 14. Transfer to a serving dish and garnish with coriander leaves. Tips • Serve hot with idly,dosai or idiyappam. • Brinjal and carrots can be added too. • The difference between the regular sambhar and idly sambhar is that we use green chillies instead of sambhar powder.   Thakkali Therakkal Ingredients: Items Qnty Comments Tomatoes 1 small (tamil:vengayam) Green Chillies 3 (tamil:pachai milagai) Green Curry Leaves 5 leaves (tamil:karuvepilai) Corriander 1 sprig (tamil:kothamalli) Chilly Powder 1 teaspoon (tamil:milagai thool) Turmeric Powder ¼ teaspoon (tamil:manjal thool) Mustard Seeds ¼ teaspoon (tamil:kaduku) Fennel Seeds ½ teaspoon (tamil:sombu) Salt ¾ teaspoon Or as required Oil 3 teaspoons For frying Method 1. Finely cut the onions into ½ an inch long pieces. 2. Dice the tomatoes and slit the chillies. 3. Heat the oil in a tawa(wok) and add mustard seeds,fennel seeds and curry leaves. 4. When it splutters add the chillies and onion and sauté well. 5. Half way thru add the tomatoes and turmeric powder sauté. 6. In 5 minutes the tomatoes get mashed up. 7. Now add the chilly powder,salt and sauté that too. 8. After 2 minutes add 1 ½ cup of water and allow to boil. 9. When it gets to a thick consistency(In 5-10 minutes) off the stove. 10. Transfer to a serving dish and garnish with corriander leaves. Tips • Salt and chilly powder can be varied according to taste. • This is a very easy recipe to make and tastes good too. • Serve hot with idly,dosai or chappathi.   Thakkali thokku Ingredients: Items Qnty Comments Onion 1 whole onion Medium size (tamil:vengayam) Tomato 6 medium size (tamil:thakkali) Green Chillies 8 (tamil:pachai milagai) Green Curry Leaves 5 flakes (tamil:vellai poondu) Green Curry Leaves 5 leaves (tamil:karuvepilai) Mustard seeds ½ teaspoon (tamil:kadugu) Fennel Seeds ¼ teaspoon (tamil:sombu) Corriander 2 sprigs (tamil:kothamalli) Chilly powder ½ teaspoon (tamil:milagai thool) Turmeric powder ¼ teaspoon (tamil:manjal thool) Salt 3/4 teaspoon Or as required Oil 3 teaspoons For frying Method 1. Cut the onion and tomatoe into small pieces. 2. Divide the garlic flakes into two and slit the chillies. 3. Heat the oil in a tawa(wok) and add mustard seeds,fennel seeds and curry leaves in that order. 4. When they splutter add the cut garlic,chilly and onion pieces and sauté well. 5. When the onion gets fried well add the tomatoes and a pinch of turmeric powder and saute. 6. After about 10 minutes the tomatoes get mashed up. 7. Add the chilly powder and salt and mix well. 8. Cook for another 10 minutes in low flame.Keep on sautéing once and then.You will see it changing to a dark reddish brown colour. 9. When oil floats on top off the stove. 10. Transfer to a serving dish and garnish with corriander leaves. Tips • Wash all the vegetables before using. • Methi leaves can be added to the above recipe along with tomatoes. • Salt and chillies can be varied according to taste. • Serve hot with idly,dosai,and chappati. • Goes along well with lemon rice,curd rice and white rice too. • This is an excellent dish for travel since it stays good for along time. • This is a very easy recipe to make and stays good for a long time in the refrigerator.   Thengai Chutney Ingredients: Items Qnty Comments Coconut Shredded 1 cup (tamil:theyngai) Green Chillies 5 (tamil:pachai milagai) Roasted Gram 1 tablespoon (tamil:pottukadalai) Mustard seeds ½ teaspoon (tamil:kaduku) Urad dhal ½ teaspoon (tamil:ulluntham paruppu) Green Curry Leaves 5 (tamil:Karuvepillai) Asafoetida ¼ teaspoon (tamil:perungayam) Salt ½ teaspoon Or as required Oil 2 teaspoons For Frying Method 1. Grind the chillies,roasted gram and coconut into a fine paste in the blender. 2. Transfer the grinded mixture into a vessel.Add salt and mix well. 3. Heat the oil in a tawa(wok) and add mustard seeds,urad dhal,red chilly,asafoetida and curry leaves in that order. 4. After it splutters pour this into the grinded paste. 5. Mix well and transfer to a serving dish. Tips • Salt and chillies can be varied according to taste. • Red chillies can be used instead of green chillies. • A small piece of ginger and 2 pearl onions (chinna vengayam) can be added while grinding.It will enhance the flavor. • Serve with idly,dosai,adai,bajji,vadai and masala siyum.   Varamilagai Thuviyal Ingredients: Items Qnty Comments Onion 1 whole onion Medium size (tamil:vengayam) Tomato 2 medium size (tamil:thakkali) Red Chillies 8 (tamil:vara milagai) Tamarind Very little in the size of a marble or 2 teaspoons paste (tamil:puli) Green Curry Leaves 10 leaves (tamil:Karuvepilai) Mustard seeds ½ teaspoon (tamil:kadugu) Urad dhal ¼ teaspoon (tamil:ulluntham paruppu) Split chick peas 1 teaspoon (tamil:kadalai paruppu) Pepper-Cummin Powder 1 teaspoon (tamil:milagu-seeraga thool) Salt 3/4 teaspoon Or as required Oil 3 teaspoons For frying Method 1. Cut the onion and tomato into big pieces. 2. Heat the oil in a tawa(wok) and add mustard seeds,split chick peas,curry leaves and red chillies. 3. When they splutter add the onions and sauté well. 4. After 2 minutes add the cut tomato pieces and sauté that too.Don’t overcook the tomatoes otherwise they would get soft and mashed up. 5. Put the tamarind ball and turn over. 6. Off the stove and allow the mixture to cool down. 7. Finely grind all the ingredients and salt in the blender.Try not to pour water for grinding otherwise it will lose it’s consistency. 8. Now heat 2 teaspoons of oil in small tawa . 9. Add the mustard seeds,urad dhal in that order and allow to splutter. 10. Pour this on top of the chutney(thoviyal) and mix well. 11. Transfer to a serving dish. Tips • This is a very traditional recipe of chettinad and we have it as an essential side dish for our tiffin items both at home and any auspicious function. • Serve hot with idly,dosai,wheat dosai,raagi dosai,vellai paniyaram and kulipaniyaram. • Salt and chillies can be varied according to taste. • 2 tablespoons of coconut along with onion and tomato it will give a slightly different taste and consistency. • This is a very easy recipe to make and stays good for a long time in the refrigerator.   Vegetable Kuruma Ingredients: Items Qnty Comments Potato 2 medium size (tamil:urulaikilangu) Carrots 2 medium size (tamil:carrot) Beans 10 (tamil:beans) Peas ½ cup (tamil:pattani) Onion 1 whole onion medium size (tamil:vengayam) Tomato 1 small (tamil:thakkali) Shredded Coconut ½ cup (tamil:theyngai) Green chillies 5 (tamil:pachamilagai) Ginger ½ an inch piece (tamil:ingi) Garlic 3 flakes (tamil:vellai poondu) Green Curry Leaves 5 leaves (tamil:karuvepilai) Fennel seeds 1 teaspoon (tamil:sombu) Bay leaf 1 (tamil:brinchi ilai) Cinnamon stick ½ an inch (tamil:pattai) cloves 3 (tamil:krambu) Cardamom 2 (tamil:yellakai) Whole Cashews 5 (tamil:munthiri paruppu) Turmeric powder ¼ teaspoon (tamil:manjal thool) Salt 3/4 teaspoon Or as required Oil 5 teaspoons For frying Method 1. Cut the ginger and garlic into small pieces.Slit the chillies. 2. Scrape off the skin from the potatoes and carrots.Cut both ends of beans. 3. Cut all the vegetables and onion into small cubical pieces about ½ an inch. 4. Boil the vegetables separately for 10 minutes first adding the carrots then beans and finally potatoes.(Since carrot and beans take a little more time to boil than the potatoes.) 5. Pour it into a strainer and drain all the water. 6. Heat 2 spoons of oil in a tawa.Add the fennel seeds,cinnamon stick,cloves cardomom seeds and cashews.Fry till they give a good flavor. 7. Now add the chillies,garlic and ginger and fry for a minute.Finally add the shredded coconut and turn over. 8. After it cools down grind all the fried ingredients into a paste in the blender.1/2 cup of water can be added while grinding. 9. Heat 3 teaspoons of oil in a saucepan.Add the bay leaf ,¼ teaspoon of fennel seeds and green curry leaves. 10. When they splutter add the onions and tomato and sauté well.Add the fresh green peas and sauté that too. 11. Now add the boiled vegetables and turn over. 12. Add turmeric powder and salt.Turn over well. 13. Pour the grinded coconut paste into the sauce pan and add 1 cup of water if it is too thick. 14. Close the lid and allow the contents to boil. 15. After 10 minutes you will see the oil floats on the top.Off the stove. 16. Transfer to a serving dish. Tips • Make sure all the vegetables are washed before cooking. • Vegetables like Beetroot and cauliflower can be added too. • The same kuruma can be done with green jack fruit(Plakkai) and potatoe. • When you boil the vegetables make sure they don’t get too soft.Otherwise they would be mashed up. • In case you don’t have green chillies substitute with ½ teaspoon of chilly powder. • Goes along very well with pulav,chappatis and white rice.   Vengaya kose Ingredients: Items Qnty Comments Onion 1 big onion (tamil:vengayam) Tomato 1 small (tamil:thakkali) Shredded Coconut 1 cup (tamil:theyngai) Red chillies 5 (tamil:pachamilagai) Green Curry Leaves 5 leaves (tamil:karuvepilai) Fennel seeds 1 teaspoon (tamil:sombu) Roasted Gram 1 tablespoon (tamil:pottukadalai) Turmeric powder ¼ teaspoon (tamil:manjal thool) Chilly powder ½ teaspoon (tamil:milagai thool) Salt 3/4 teaspoon Or as required Oil 4 teaspoons For frying Method 1. Finely cut the onions so that they are about an inch long and thin. 2. Dice the tomato. 3. Grind the fennel seeds,roasted gram,red chillies and coconut into a paste in the blender.Add ½ cup of water for grinding. 4. Heat the oil in a saucepan.Add the fennel seeds and curry leaves. 5. After it splutters add the onion and sauté well. 6. Half way thru add the tomatoes and sauté. 7. When the tomatoes are sauteed well pour 1 cup of water and add chilly powder and salt. 8. Allow it to boil for 2 minutes. 9. Now add the grinded coconut paste. 10. Close the lid and allow the contents to boil. 11. After 10 minutes you will see the oil floats on the top.Off the stove. 12. Transfer to a serving dish. Tips • Adjust the salt and chilly powder according to taste. • Little of boiled potatoes(cut in rectangle shapes) can be added to this dish along with the onions.It will give good consistency. • Serve hot with idly or chappathi.