Akkara Adisal

Ingredients

Raw rice (Pachcharisi) - 1/2 cup (100 grams)
Moong dhal (Payatham paruppu) - One handfull
Thoor dhal (Thuvaram paruppu) - 1 tablespoon
Jaggery - 200 grams
Milk - 500 ml (boiled)
Pachchai Karpooram - 1 pinch
Ghee - 4 tablespoon
Cardamom, Cashew nuts, Dried grapes.

Water quantity

For cooking rice, water quantity must be three times the quantity of rice and moong dhal. 

For the above quantity of Rice and Moong dhal, around 300 ml is needed.

For boiling jaggery, half cup of water is needed.

Preparation

1. Thoroughly wash the rice, moong dhal and thoor dhal
2. Pressure cook the rice and dhal with above mentioned quantity of water. 6 or 7 whistle sounds can be allowed
3. Mash the cooked rice with a laddle and keep this ready
4. In a separate pan, add water and jaggery
5. Thoroughly mix the jaggery and allow it to boil till raw smell of jaggery goes away. Might take 5 minutes.
6. Turn off the stove
7. Filter the jaggery water and add this to cooked rice
8. Thoroughly mix the jaggery water and cooked rice
9. Keep this vessel on stove in medium flame and add around 300 ml of milk
10. Mix thoroughly
11. Add 3 tablespoon ghee and mix and cook for 5 to 8 minutes
12. If the consistency is too thick, add more milk and mix thoroughly and heat for few minutes
13. Add pachchai karpooram and cardamom powder
14. Turn off the stove
15. In a separate pan, add 1 tablespoon of ghee and heat it
16. Add and roast cashew nuts and dried grapes
17. Add this to akkara adisal

Rice, Moong & Thoor dhal

Cooked rice & dhal

Mor kali (More kali)

Ingredients

Rice flour - 100 grams
Sour Curd (Pulippu thayir) - 100 grams
Mustard (kadugu) - 1 teaspoon
Bengal gram (kadalai paruppu) - 1 teaspoon
Urid dhal (Ulutham paruppu) - 1 teaspoon
Asafoetida powder (perungaayam podi) - 1/2 (Half) teaspoon
Mor milagaai - 3
Salt - 3/4 (Three-Fourths of a teaspoon)
Gingely oil (Nallennai) - 4 tablespoon
Sunflower oil - 2 tablespoon
Curry leaves (karuveppilai)

The above ingredients can be used to serve 2 people.  You can increase or decrease the proportions as per number of people.

Preparation

1. Blend sour curd with 1/2 (half) tumbler of water. (If needed add more water. The mix must not be thick and must be like butter milk.)
2. Take a vessel and mix rice flour, blended curd, asafoetida powder & salt and mix thoroughly
3. Place a pan/kadaai on a stove in medium flame
4. Add 2 teaspoon of gingely oil and add mustard
5. Allow mustard to burst
6. Chop the add mor milagaai and saute for few seconds
7. Add bengal gram, urid dhal and saute till they turn brownish red
8. Add curry leaves and saute for few seconds
9. Turn stove to low flame
10. Add the rice flour mix to the pan
11. Thoroughly mix and stir
12. Once in 2 minutes, add oil and stir the mix. Do this till the remaining oil is added.
13. Mor kali is ready when the mix do not stick to the stirring laddle (karandi). (Might take 10 to 15 minutes)

Note : 

1) If Sour curd is not available, you can use tamarind water instead of curd. Take small gooseberry sized tamarind and prepare a tumbler of tamarind water. You can use this instead of curd.

2) Instead of mor milagaai, you can also use red chilly.

Vella Cheedai (Jaggery Seedai)

Ingredients

Rice flour - 1 aahakku (200 grams)
Urid dhal flour (Ulutham paruppu maavu)- 1 tablespoon
White Sesame - 1/2 teaspoon
Chopped or Grated Coconut - 1 teaspoon
Jaggery (Vellam) - 3/4 aahakku (150 grams)
Cardamom powder - 1 pinch

Preparation

1. Heat urid dhal in a dry pan
2. Roast till it turns red
3. Grind this in a mixer grinder
4. Filter the urid dhal flour using sieve and keep this ready
5. Filter rice flour using a sieve and keep this ready
6. In a dry pan, heat rice flour till it turns red
7. Allow it to cool down
8. Add sesame to this
9. In a pan, add jaggery and water. Water quantity is one-and-half the amount of rice flour.
10. Heat till the jaggery melts. Might take 5 minutes
11. Filter the jaggery water to remove any sand and other impurities
12. In a pan, heat this jaggery water for 5 to 7 minutes
13. Add the chopped or grated coconut
14. Add rice flour and immediately turn off the stove
15. Thoroughly mix the rice flour with jaggery water and prepare a dough. (Add cardamom powder during mixing.)
16. Prepare balls from the dough
17. Heat oil in a pan for frying, in medium flame
18. Fry the balls to prepare vella cheedai

Uppu cheedai (Salt Seedai)

Ingredients

Rice flour - 1 aahakku (200 grams)
Urid dhal flour (Ulutham paruppu maavu)- 1 tablespoon
White Sesame - 1/2 teaspoon
Salt - 1/2 teaspoon
Butter - 50 grams

Use the above ratio for preparing larger quantities.

Preparation

1. Heat urid dhal in a dry pan
2. Roast till it turns red
3. Grind this in a mixer grinder
4. Filter the urid dhal flour using sieve and keep this ready
5. Filter rice flour using the sieve and keep this ready
6. In a dry pan, slightly heat rice flour and add this to a basin
7. Add urid dhal flour, sesame, salt and butter to rice flour in the basin and mix thoroughly
8. Add water and mix and prepare a dough. The consistency of the dough can be like chappathi dough or even harder than chappathi dough
9. Prepare small balls from the dough
10. Heat oil in a pan for frying, in medium flame
11. Fry the balls to prepare cheedai

Avakkai Oorugaai (Mango Pickle)

Ingredients

Avakkai Mango - 6 (Medium size)
Red chilly powder - 200 grams
Mustard (kadugu) powder - 200 grams
Salt - 130 grams
Gingely oil (Nallennai) - 3/4 (three fourths of a litre)
Fenugreek (vendhayam) - 1 tablespoon

Preparation

1. Cut the mangoes. ( Make sure the seed shell is present. Do not remove it )
2. Dry mustard in hot sun and powder it in a mixer grinder
3. Mix mustard powder, salt and red chilly powder thoroughly
4. Use a ladle (karandi) and take one ladle of cut mangoes (Do not use your hand)
5. Put this in a container
6. Using the same ladle, take one ladle of powdered mustard+salt+chilly powder
7. Put this in the container
8. Use the above same procedure and put mangoes and powder, layer by layer. i.e., one layer of mangoes followed by one layer of powder till all the items are over
9. Add fenugreek
10. Pour the gingely oil till the mangoes and powder are submerged
11. Close the container tightly
12. Once in 2 days, use a wooden karandi and stir
13. Pickle will be ready to use in 10 days
14. Add gingely oil whenever you want in future, if the oil level becomes low.