Aviyal

Preparation Time : 40 minutes

Cooking Time : 25 minutes

Serves : 4

Ingredients

Carrot – 2 small

Beans – 100 gms

Cluster beans – 100 gms

Broad beans(Avaraikkai) – 100 gms

White pumpkin – one small piece

Brinjal – 100 gms

Yam – 100 gms

Potato – 100gms

Raw banana -100 gms

Turmeric

Salt to taste

Beaten Curd – ½ to ¾ cup

Coconut oil – 2 tbsp

Curry leaves – 2 – 3 sticks

To Grind 

Grated coconut – half a coconut

Chillies – 6- 7

Procedure

1. Cut all the vegetables into long 1.5 " pieces.

2. In a pan add carrot, beans, clusterbeans,water to soak these vegetables, turmeric and salt. 

3. Once the vegetables are half cooked add broad beans, yam, white pumpkin, potato, raw banana and brinjal.

4. Cover and cook, add approximately 1/2 cup of water if required.

5. Once all the vegetables are cooked, drain the water and keep it separately. This can be stored as vegetable stock.(Freeze them into cubes and use in soups) 

6. Grind the items given under the grinding section into a smooth paste

7. To the cooked vegetables add the ground paste and mix well.

8. Add more salt if required. Let it cool.

9. If you like the consistency of the gravy to be thick add a ladle of curd and some of the stock if you want. If you like it a little dilute you can add more curd / stock.

10. Finally add the curry leaves and coconut oil.

Vazhaikkai podimas

Raw banana is considered to be high in iron content and is very good for health. Although we avoid too much of it because it also causes bloating / flatulence, it can be enjoyed in this form with a lot of ginger to neutralize its effect.

Preparation Time : 25 minutes

Cooking Time : 15 minutes

Serves : 3

Ingredients

Raw banana – 2 large

Ginger – 2 tsp

Chillies – 2 tsp finely chopped

Curry leaves – a few

Grated Coconut- 4 tbsp

Lemon juice—2 tsp (optional)

Mustard – 1 tsp

Urad Dal – 1 tsp

Hing – ½ tsp

Oil for tadka

Salt to taste

Procedure

1. Cut the raw banana into two pieces with the skin and steam in a pressure cooker for 10 minutes.

2. Peel of the outer skin and grate the raw banana.

3. Mix salt and set aside.

4. In a kadai pour oil and add the mustard, urad dhal, hing,  ginger, chillies ,curry leaves and the raw banana.

5. Mix well, add the grated coconut and lemon juice.

Mango Pachidi

Preparation Time : 30 minutes

Cooking Time : 15 minutes

Serves : 2

Ingredients

Cut raw mango pieces – 5- 6

Jaggery – ½ cup

For seasoning

Oil – ½ tbsp

Mustard – ½ tsp

Urad dal – ½ tsp

Red Chillies – 2/3

Fresh / Dried Neem flowers – 1 tsp

Procedure

1. Cook the mango pieces with little water.

2. Meanwhile soak and dissolve the Jaggery completely.

3. Filter and add to the mango pieces once the mango pieces are cooked.

4. Once the Jaggery begins to boil add the tadka.

5. In a pan, pour oil, when hot add mustard, urad dal, split red chillies and neem flowers.

6. Turn off the flame immediately and add to the mango pachidi.

Araichuvitta Sambar

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Serves : 2

Ingredients

Toor dal – ½ cup

Tamarind – lemon size

Vegetable of your choice(radish, drumstick, small onion and yellow pumpkin are best suited for this type of sambar)

Hing and salt to taste

To grind into paste

Dhania – 1 tbsp

Chana dhal – 1/2 tbsp

Urad dhal – 1 tbsp

Peppercorns – 4/5

Red Chillies – 5/6

Fenugreek – ¼ tsp

Dry roast and grind all the ingredients with water into a coarse paste

For seasoning

Oil - 1 tsp

Curry Leaves - A few 

Mustard - 1 tsp

Procedure

1. Pressure cook the toor dhal.

2. Soak the tamarind in 1 cup water and extract pulp from it. 

3. Boil the tamarind with salt and hing till the raw smell goes.

4. Add the cooked vegetable and the  ground paste and boil for a few more minutes.

5. Add the cooked dhal and boil for two minutes.

6. Finally add the tadka.

Kosumalli

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Servings :2- 3 people

Ingredients

Carrot / Cucumber – 2 medium sized ones

Yellow Moong dhal – 3 tbsp

Salt – to taste

Chillies – 1 or two chopped

Coriander – a few sprigs

Coconut (Optional)

Juice of half a lemon

Seasoning

Oil – 1 tsp

Mustard – ½  tsp

Procedure

1. Grate the carrot / cucumber.

2. Soak moong dhal for ½ hour and add to the vegetable.

3. Add salt, green chillies, coriander and coconut.

4. Finally add the seasoning and lemon juice.

Neer Mor

Preparation Time : 10 minutes

Servings : 2 - 3 tumblers

Ingredients 

Curd – 2 cups

Water – ½ litre

Salt – to taste

Curry leaves

Lemon – to taste

Coriander

Procedure

1. Beat the curd and add water. 

2. Continue to mix till frothy.

2. Add the remaining ingredients and serve chilled.

Paanagam

Preparation Time : 15 minutes

Servings : 2 Tumblers

Ingredients 

Powdered Jaggery – one cup

Water – 2 tumblers

Cardamom – 2 pods

Dried Ginger powder – 1 pinch

Lemon – ½

Procedure

1. Put the powdered Jaggery in two tumblers of water.

2. After ½ hour use a ladle to dissolve the Jaggery completely.

Filter the solution and add cardamom powder, lemon juice and ginger powder. This drink is best when chilled.

Kaara Adai

Preparation Time : 30 minutes
Cooking Time : 30 minutes
Serving : 12 -15

Ingredients

Raw Rice – 1 ½ Cups
Lobia - 1 tablespoon
Mustard seeds - 1 teaspoon

Urad dhal - 1 teaspoon
Finely Sliced coconut - 1 Cup
Hing - a pinch
Water - 1 1/2 Cups
Oil - 1 tablespoon
Salt - To taste

Green Chilli - 1

Curry Leaves - Few

Procedure

1. Soak the raw rice in water for 30 mins and then drain it and spread it in a towel for about 10 mins

2. Grind it to a nice powder.

3. In a pan, dry roast the wet rice powder for a while till the flour changes its color to golden brownand doesn’t stick to the pan.

4. Take 1 cup of ground flour for preparing uppadai.

5. Dry roast the lobia till the raw smell goes, pour some water to cook the karamani.

6. Keep aside the cooked lobia.

7. Heat the oil in a pan, and add mustard seeds and when the mustard seeds starts to splutter add urad dal and fry it till it turns golden brown.

8. To this add hing, chopped chilli, curry leaves and fry for 10 seconds.

9. Add 1 ½ cups of water and add required salt.

10. When the water starts to boil add finely chopped/sliced coconut, lobia and then add the rice flour and stir it properly to avoid lumps.

11. Stir it well till the flour is half-cooked and tightens. Switch off the flame.

12. Now make small balls out from the flour, flatten it and make a hole in the center as done for vada and place it in the greased idli plates.

13. Cook it for 5mins in pressure cooker. Delicious Uppadai is ready for Neivedhyam and for serving.

Vella adai

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Servings : 12 -15

Ingredients

Rice – 1 ½  cup

Karamani / lobia – ½ tbsp

Jaggery powder – 1 cup

Finely sliced coconut – 2- 3 tbsp

Cardomom – a pinch

Water – 1 ¼ cup water

Ghee – ½ tbsp

Salt – a pinch

Procedure

1. Soak rice for half and hour.

2. Drain it and spread in a towel / paper for ten minutes.

3. Grind it to a fine powder.

4. Take one cup of rice powder. 

5. Dry roast this powder till the colour changes to light brown and doesn’t stick to the pan. Keep aside.

6. Dry roast the karamani/ lobia till the raw smell goes and cook it with water. Keep aside.

7. Add half cup water to the Jaggery and dissolve it well in the water.

8. Strain the Jaggery and add the remaining 1 cup water.

9. When it starts boiling, add the salt, ghee, cardamom, sliced coconut pieces, lobia and then the rice powder and stir well to avoid lumps.

10. Stir till the flour is half cooked and tightens. Switch off flame.

11. Make small balls of the mix and flatten it and make a hole in the center.

12. Place it in idli plates greased with sesame/til oil and cook for 5 mins.

13. Perform neivedyam and serve with butter.

Thandai

Preparation Time : 20 minutes

Cooking Time : 10 minutes

Servings : 3 glasses

 

Ingredients

 

1 ltr full fat milk
1/2 cup powdered sugar
10 to 12 black pepper

a few saffron strands

To be ground into a fine powder

1/4 cup almonds

2 tbsp poppy seeds
2 tbsp saunf
1/2 tsp cardamom powder

20 white pepper

Procedure

 

1. Boil the milk and allow it to cool completely. Keep aside.

2. Add the ground powder and mix well. Refrigerate the mixture for 3 to 4 hours.

3. Strain the mixture through a sieve, add the sugar, peppercorns and saffron and mix well.

4. Serve chilled.