Sarkaraipongal (Chakkarai / Sakkarai Pongal)

Ingredients


Raw rice - 1 tumbler
Moong dhal (Payatham paruppu) - 50 grams
Jaggery - 350 grams
Cardamon (Elakkai) - 4 (powdered)
Cashew (mundhiri) - 10
Edible camphor (Pachchai Karpooram) - 1 pinch
Ghee - 5 teaspoon


Quantity of water to cook rice : 

Approximately 3 times the amount of (Rice + Moong dhal)


Preparation - 1 [using Vengalam Paanai (bronze vessel)]


  1. Heat water in vengalam paanai in high flame
  2. Add 1/4 tumbler of milk
  3. When the water and milk starts to boil, add rice, moong dhal
  4. Let this boil in the vengalam paanai
  5. Frequently stir the contents in the vengalam paanai
  6. When milk tries to spill over, reduce the stove to medium flame
  7. Until the rice cooks (might take 20 to 30 minutes), prepare the following simultaneously
    1. In a separate pan, heat jaggery along with 1 tumbler of water
    2. Heat this for 10 to 15 minutes till raw smell of jaggery goes away
    3. Filter this jaggery water and keep this ready
  8. When the rice is fully cooked, add the jaggery water in vengalam paanai
  9. Let this boil for 10 minutes
  10. Frequently stir till the sakkarai pongal becomes thick
  11. Add 2 teaspoon of ghee and stir continuously for 2 minutes
  12. Turn off the stove
  13. Add cardamon powder and pachchai karpooram
  14. Roast cashew & dried grapes with 1 teaspoon of ghee
  15. Mix this to the sarkaraipongal

Preparation - 2 [using pressure cooker]


  1. Heat 1 teaspoon of ghee in a pan.
  2. Add rice and moong dhal and roast them for 2 minutes
  3. In a pressure cooker, cook the rice and moong dhal with 3 tumblers of water. Wait for 4 sounds
  4. Keep this cooked rice ready
  5. Mash the jaggery
  6. Take a heavy bottomed vessel
  7. Add 1 teaspoon ghee and heat it
  8. Add the mashed jaggery
  9. Heat for 5 minutes. Jaggery will turn to liquid. Stir continuously
  10. Add the cooked rice to this and mix thoroughly
  11. Add 2 teaspoon of ghee and stir continuously for 2 minutes
  12. Turn off the stove
  13. Add cardamon powder and pachchai karpooram
  14. Roast cashew & dried grapes with 1 teaspoon of ghee
  15. Mix this to the sarkaraipongal

Semiya Thirukkannamudhu (Vermicelli Paayasam)

Ingredients


Semiya - 200 grams
Sugar - 250 grams
Cardamon (Elakkai) - 4 (powdered)
Dried grapes - 10
Cashew (mundhiri) - 10
Milk - 500 ml


Preparation


  1. Break semiya into small pieces
  2. Heat 1 teaspoon of ghee in heavy bottomed vessel. Add semiya to this and roast
  3. Add 2 tumblers of water
  4. Heat for around 10 minutes till the semiya is cooked
  5. Add Sugar and mix
  6. Add milk and mix
  7. Heat for 15 minutes. Stir continuously (Milk will try to boil over if you use a small vessel. So use a large vessel)
  8. Turn off the stove
  9. Add cardamon powder
  10. In a separate pan, heat 1 tablespoon of ghee and roast dried grapes and cashew
  11. Add this to paayasam
Note : When using some brands of semiya, it forms a thick paste. We tried with Anil semiya and the paayasam comes fine.

Arisi Thirukkannamudhu (Rice paayasam)

Ingredients


Cooked Rice - 1 cup
Bengal gram (Kadalai paruppu) - 2 tablespoon
Jaggery - 3/4 cup
Cardamon (Elakkai) - 4 (powdered)
Cashew (mundhiri) - 10
Dried grapes - 10
Grated coconut (thuruviya thengaai) - 1 tablespoon
Boiled, cooled milk - 1/2 tumbler


Preparation

  1. Cook bengal gram. (Put it in a cup of water and cook in a pressure cooker for 2 sounds)
  2. Heat a heavy bottomed vessel in a stove, in low flame
  3. Add mashed jaggery
  4. Add 1 tumbler of water
  5. Heat for 10 minutes
  6. Take the cooked rice. Mash it and put it in the vessel
  7. Add cooked bengal gram
  8. Add grated coconut
  9. Heat for 10 minutes
  10. Turn off the stove
  11. In a separate pan, add 1 tablespoon of ghee and heat it. Add cashew and dried grapes. Roast it.
  12. Mix this with the paayasam
  13. Add the milk and mix thoroughly

Thengaai thirukkannamudhu (Coconut paayasam)

Ingredients


Grated Coconut (Thuruviya Thengaai) - 1 tumbler
Mashed Jaggery (Vellam) - 3/4 tumbler
Cardamon (Elakkai) - 4 (powdered)
Milk - 1/2 tumbler
Poppy seeds (kasa kasa) - 1 tablespoon
Rice - 1 teaspoon


Preparation

  1. Soak rice and poppy seeds in a small cup of water for half an hour
  2. Boil milk and keep this ready. ( Milk will be added in the final step. So boil it and allow the milk to cool down )
  3. Put grated coconut in a mixer grinder container
  4. Add the soaked poppy seeds & rice along with water in the container
  5. Add 1 tumbler of water in the container
  6. Grind these nicely
  7. Heat a heavy bottomed vessel in a stove, in medium flame
  8. Add the grinded ingredients
  9. Add mashed jaggery
  10. Heat for 10 minutes
  11. Turn off the stove. 
  12. Add cardamom powder
  13. Add milk and mix thoroughly

Archi Kalaral (Paruppu Usili)

Ingredients


Thoor dhal (thuvaram paruppu) - 1 cup
Bengal gram (Kadalai paruppu) - 1/4 cup
Red chilly - 5
Salt - 1 teaspoon
Gingely Oil (Nallennai) - 50 ml
Sunflower Oil - 50 ml
Mustard (kadugu) - 1 teaspoon
Urid dhal (Ulutham paruppu) - 1 teaspoon
Asafoetida (perungaayam) - 1/4 teaspoon
Curry leaves

Choice of vegetables : 

200 grams of :

Beans [or] 
Cluster Beans (Kothavarangaai) [or]
Capsicum (Kodamilagaai) [or]
Banana Flower


Preparation


  1. Soak the thoor dhal, bengal gram and red chilly in water for 2 hours
  2. Chop the vegetable of your choice and keep this ready
  3. Drain the water and thoroughly wash the ingredients with fresh water
  4. Take mixer grinder container
  5. Add the red chilly at bottom
  6. Add salt
  7. Add the thoor dhal and bengral gram
  8. Grind it coarsely. It should not form a paste.
  9. Boil the chopped vegetable in a separate vessel. [ To boil, add the chopped vegetable in a vessel with little quantity of water for 5 minutes]
  10. Add required salt for the vegetable during boiling
  11. Heat sunflower and gingely oil in a pan
  12. Add mustard
  13. Allow mustard to burst
  14. Turn stove to low flame
  15. Add asafoetida & ulutham paruppu
  16. Saute till they turn golden brown
  17. Add curry leaves and mix
  18. Add the grinded ingredients and mix thoroughly
  19. Keep stirring the pan once in 2 minutes
  20. Continue for 10 minutes until the consistency/color changes and the dhal items get cooked
  21. Add boiled vegetable and mix thoroughly
  22. Heat for 2 to 3 minutes and turn off the stove










Upma Kozhukattai (Pidi Kozhukattai)

Ingredients


Raw rice (Pachcharisi) - 1 and 1/2 cup (300 grams)

Bengal gram (Kadalai Paruppu) - 1 teaspoon
Urid dhal (Ulutham paruppu) - 1 teaspoon
Thoor dhal (Thuvaram paruppu) - 1 teaspoon
Jeera - 1 teaspoon
Asafoetida - 1/4 teaspoon
Red chilly - 2
Mustard (Kadugu) - 1 teaspoon
Gingely oil (Nallennai) - 4 teaspoon
Grated coconut - Half a shell, grated
Salt - 1 and 1/2 teaspoon


Preparation


  1. Grind rice in a mixer grinder. (Consistency of the rice must be like big rava after grinding)
  2. Heat gingely oil in a pan in medium flame
  3. Add mustard & asafoetida
  4. Allow mustard to burst
  5. Add ulutham paruppu, kadalai paruppu & red chilly
  6. Saute till they turn golden brown
  7. Add 2 and 1/2 tumblers of water to this. [Water quantity must be less than double the quantity of rice]
  8. Mix thoroughly
  9. Add salt, jeera & thuvaram paruppu
  10. Add grated coconut
  11. Let this boil for 2 minutes
  12. Add the grinded rice
  13. Mix thoroughly
  14. Turn off the stove once the water is completely absorbed. Might take around 10 minutes
  15. Take a vadi kinni (drain vessel)
  16. Slightly heat banana leaf and place it over the drain vessel
  17. Prepare kuzhakattai balls and place it over the banana leaf
  18. Add 1 tumbler of water in pressure cooker
  19. Add half a tumbler of water in a vessel. Place this inside cooker
  20. Place the drain vessel along with kuzhakattai on top of the vessel in cooker
  21. Cook kozhukattai till 4 sounds in pressure cooker








Kathrikkai Gotsu (Brinjal/Kathirikai Puli godsu)

Ingredients


Tamarind (Puli) - size of a small lemon
Brinjal (Kathrikkai) - 4
Tomato - 2
Green chilly - 4
Ginger - small portion
Curry leaves
Coriander leaves
Mustard (Kadugu) - 1 teaspoon
Bengal gram (Kadalai Paruppu) - 1 and 1/2 tablespoon
Urid dhal (Ulutham paruppu) - 1 and 1/2 tablespoon
Asafoetida (Perungaayam) - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Kuzhambu Podi - 1 and 1/2 teaspoon
Jaggery (Vellam) - size of a small gooseberry
Rice flour - 1/2 teaspoon
Gingely oil (Nallennai) - 2 teaspoon
Salt - 1 tablespoon


Preparation


  1. Prepare 3 tumblers of tamarind water by thoroughly squeezing tamarind
  2. Heat gingely oil in pan in medium flame
  3. Add mustard & asafoetida in the pan
  4. Allow mustard to burst
  5. Add kadalai paruppu & ulutham paruppu and roast till golden brown
  6. Add chopped green chilly & ginger
  7. Add chopped tomato
  8. Saute for 3 minutes
  9. Add chopped brinjal and saute for 2 to 3 minutes
  10. Add turmeric powder & kuzhambu podi
  11. Add tamarind water to this
  12. Add salt and allow it boil for 8 to 10 minutes
  13. Add curry leaves while boiling
  14. After boiling, mash the jaggery and add it
  15. Add little water to rice flour to form a paste
  16. Add this to gotsu
  17. Let it boil for 2 minutes
  18. Add coriander leaves and turn off the stove
Optional

50 grams of moong dhal (Payatham paruppu) & 50 grams of thoor dhal (thuvaram paruppu) can be pressure cooked and can be added to the gotsu.
This can be added during boiling of tamarind water, say after 5 minutes.





Ribbon ( Saraai pakoda )

Ingredients

  1. Raw rice flour (Pachcharisi maavu) - 4 cup
  2. Gram flour(Kadalai maavu) - 1 cup
  3. Sunflower oil - 150 ml
  4. Salt - 2 tablespoon
  5. Asafoetida - 1/2 teaspoon
  6. Red chilly powder - 1 teaspoon
  7. Sunflower oil - for frying



Preparation


  1. Mix rice flour, gram flour, salt, asafoetida and red chilly powder
  2. Heat 2 tablespoon of sunflower oil in a pan for 2 minutes
  3. Mix the oil with flour thoroughly
  4. Split the flour quantity into 2 parts. 
  5. Take the first part & mix water to form a paste. (1 tumbler of water might be required)
  6. Fill ribbon achchu with this paste
  7. Heat sunflower oil in a pan
  8. Press the achchu over hot oil to form ribbon
  9. Once the first part of the flour is over, mix water with the second part and prepare ribbon. [Ribbon color will turn dark brown/red if water is added early. Hence splitting it into 2 parts]





Tomato Pachadi (Thakkali pachadi / Tomato Raita)

Ingredients


Tomato - 1 (big size)
Asafoetida - 1/4 teaspoon
Mustard (kadugu) - 1/2 teaspoon
Urid dhal (Ulutham paruppu) - 1 teaspoon
Bengal gram (Kadalai paruppu) - 1 teaspoon
Red chilly powder - 1/2 teaspoon
Salt - 1 teaspoon
Curd - 1 cup [200 ml]
Gingely oil (Nallennai) - 1 teaspoon


Preparation


  1. Chop tomato into small pieces
  2. Heat gingely oil in a pan, in medium flame
  3. Add asafoetida
  4. Add mustard and allow it to burst
  5. Add urid dhal & bengal gram
  6. Saute them till they turn brownish red
  7. Add the chopped tomato
  8. Add salt and red chilly powder
  9. Saute it till the tomato gets cooked [Might take around 5 minutes]
  10. Turn off the stove
  11. Add the sauted items to Curd
  12. Mix thoroughly

Vaazhai Thandu Pachadi (Banana Stem Raita)

Ingredients


Banana Stem - 1/2 feet [Half feet]
Salt - 3/4 teaspoon
Curd - 1 cup [200 ml]
Green chilly - 3
Grated Coconut - 1 tablespoon


Preparation


  1. Chop banana stem into medium size pieces
  2. Put this in mixer grinder container
  3. Add coconut, salt and green chilly
  4. Grind this nicely
  5. Mix this with curd

Vendaikkai Pachadi (Ladies finger Raita)

Ingredients

Ladies finger (Vendaikkai) - 5 numbers
Salt - 3/4 teaspoon (Three fourths of a teaspoon)
Asafoetida - 1/2 teaspoon
Mustard - 1/2 teaspoon
Gingely oil (Nallennai) - 1 tablespoon
Curd - 1 cup [200 ml]
Red chilly powder - 1/2 teaspoon

Preparation

  1. Chop vendaikkai into medium sized pieces
  2. Heat gingely oil in a pan, in low flame
  3. Add asafoetida & mustard
  4. Add the chopped vendaikkai
  5. Add salt
  6. Add red chilly powder
  7. Saute it till vendaikkai turns roasted / crisp
  8. Mix this with curd

Kudaimilagaai pachadi (Capsicum Raita)

Ingredients


Kudai Milagaai (Capsicum) - 1

Salt - 3/4 teaspoon (Three fourths of a teaspoon)
Asafoetida - 1/2 teaspoon
Mustard - 1/2 teaspoon
Gingely oil (Nallennai) - 1 tablespoon
Curd - 1 cup [200 ml]
Red chilly powder - 1/2 teaspoon


Preparation


  1. Chop capsicum into small pieces
  2. Heat gingely oil in a pan, in low flame
  3. Add asafoetida & mustard
  4. Add the chopped capsicum
  5. Add salt
  6. Add red chilly powder
  7. Saute it till capsicum cooks [Might take 5 to 10 minutes]
  8. Mix this with curd

Vellarikkai pachadi (Cucumber Raita)

Ingredients


Grated cucumber - 1 cup
Salt - 3/4 teaspoon [Three Fourths of a teaspoon]
Curd - 1 cup [200 ml]


Preparation


  1. Grate the cucumber
  2. Drain the cucumber water that comes during grating
  3. Add salt to cucumber
  4. Mix this with curd
  5. Optional : Saute 1/2 teaspoon of mustard & ulutham paruppu (urid dhal) in half teaspoon of gingely oil. Mix this with curd

Coconut Pachadi (Thengaai pachadi / Coconut Raita)

Ingredients


Grated Coconut - 1 cup [1/2 shell]

Green chilly - 3
Salt - 1 teaspoon
Curd - 1 cup [200 ml]
Mustard (kadugu) - 1/2 teaspoon
Gingely oil (nallennai) - 1 teaspoon


Preparation


  1. Put grated coconut, green chilly & salt in a mixer grinder container
  2. Grind it nicely
  3. Add this to curd
  4. Heat gingey oil in a pan
  5. Add mustard and allow this to burst
  6. Add this to curd
  7. Mix thoroughly

Thattai

Ingredients


Rice flour - 2 and 1/2 tumblers [400 grams] 
Urid dhal flour (Ulutham paruppu flour) - 1 and 1/4 tablespoon
Butter (Vennai) - 50 grams
Salt - 1 and 1/2 teaspoon
Red chilly powder - 1 teaspoon
Asafoetida - 1/4 teaspoon
White Sesame (Ellu) - 1/2 teaspoon
Sunflower oil - For frying

Peparation of Urid dhal flour

  1. Heat 50 grams of urid dhal in a dry pan
  2. Roast till it turns brownish red
  3. Put this in a mixer grinder container and grind it nicely
  4. Use this urid dhal flour as per the above quantity

Preparation


  1. Grind raw rice - pachcharisi - in nearby flour mill
  2. Take the above quantity of rice flour
  3. Heat rice flour in a dry pan for 2 minutes
  4. Put the rice flour in a basin
  5. Add the urid dhal flour
  6. Add salt
  7. Add sesame, asafoetida
  8. Mix thoroughly
  9. Add butter
  10. Mix thoroughly
  11. Add water in small quantities and mix. Do this until dough is formed
  12. Take a small ball from the dough
  13. Touch hand with sunflower oil and spread the ball to form a round shaped thattai
  14. Put the thattai in hot oil for frying













Kathrikkai Pulippu Koottu (Brinjal pulippu kootu)

Ingredients


Brinjal (kathrikkai) - 1/2 kg [violet colored]
Jackfruit seed (Palaa pazham kottai) - 10
Bengal gram (kadalai paruppu) - 1/2 cup (100 gm)
Thoor dhal (thuvaram paruppu) - 1/2 cup (100 gm)
Asafoetida - 1/4 teaspoon
Tamarind (puli) - size of lemon
Salt  - 1 and 1/2 tablespoon


Ingredients for grinding

Coriander seeds (Dhaniya) - 2 tablespoon
Bengal gram (Kadalai paruppu) - 2 tablespoon
Asafoetida - a small pinch
Dry Red chilly - 6
Grated Coconut - 1/4 cup
Sunflower oil - 1 tablespoon
  1. Heat oil in a pan and add dhaniya, bengal gram, chilly, asafoetida
  2. Roast them till they turn brownish red
  3. Put them in a mixer grinder container
  4. Add the coconut, half a tumbler of water and grind nicely

Preparation

  1. Cook thoor dhal and keep it ready
  2. Prepare 2 tumblers of tamarind water by thoroughly squeezing tamarind
  3. Chop brinjal in to medium size pieces
  4. Remove the top skin of jackfruit seed
  5. Cut each jackfruit seed into 2 pieces
  6. Heat 2 tumblers of water in a vessel along with chopped brinjal, bengal gram and jackfruit seed
  7. Wait till the brinjal is half boiled
  8. Add tamarind water
  9. Add salt
  10. Heat for 10 minutes
  11. Add the grinded ingredients
  12. Heat for 5 minutes
  13. Add the cooked thoor dhal
  14. Heat for 5 to 10 minutes
  15. Turn off the stove
  16. In a sepatrate pan heat mustard and curry leaves with a teaspoon of sunflower oil
  17. Allow mustard to burst
  18. Add the mustard and curry leaves in the koottu

Chow Chow Pulippu Kootu

Ingredients


Chow Chow - 2 (big size)
Groundnut (verkadalai) - 100 gms
Bengal gram (kadalai paruppi) - 1/2 cup (100 gm)
Thoor dhal (thuvaram paruppu) - 1/2 cup (100 gm)
Asafoetida - 1/4 teaspoon
Tamarind (puli) - size of lemon
Salt  - 1 and 1/2 tablespoon


Ingredients for grinding

Coriander seeds (Dhaniya) - 2 tablespoon
Bengal gram (Kadalai paruppu) - 2 tablespoon
Asafoetida - a small pinch
Dry Red chilly - 6
Grated Coconut - 1/4 cup
Sunflower oil - 1 tablespoon
  1. Heat oil in a pan and add dhaniya, bengal gram, chilly, asafoetida
  2. Roast them till they turn brownish red
  3. Put them In a mixer grinder container
  4. Add the coconut, half a tumbler of water and grind nicely
  5. Keep this ready

Preparation

  1. Cook thoor dhal and keep it ready
  2. Prepare 2 tumblers of tamarind water by thoroughly squeezing tamarind
  3. Chop chow chow in to small pieces
  4. Heat 2 tumblers of water in a vessel along with chopped chow chow, bengal gram and groudnut
  5. Wait till the chow chow is half boiled
  6. Add tamarind water
  7. Add salt
  8. Heat for 10 minutes
  9. Add the grinded ingredients
  10. Heat for 5 minutes
  11. Add the cooked thoor dhal
  12. Heat for 5 to 10 minutes
  13. Turn off the stove
  14. In a sepatrate pan heat mustard and curry leaves with a teaspoon of sunflower oil
  15. Allow mustard to burst
  16. Add the mustard and curry leaves in the koottu

Maangaai pisaral (Mango oorugai / pickle)

Ingredients


Raw mango (Bangalore / Kilimookku maangaai) - 2
Salt - 1 teaspoon
Red chilly powder - 1 teaspoon
Gingely oil - 1 tablespoon
Asafoetida - 1 pinch
Mustard (kadugu) - 1 teaspoon


Preparation


  1. Cut mango in small pieces
  2. Add salt
  3. Add red chilly powder
  4. Heat gingely oil in a pan
  5. Add mustard & asafoetida
  6. Allow mustard to burst
  7. Mix this with mango pieces
  8. You can store this in fridge for 4 days
This is an excellent side dish for curd rice