All Recipes

Podi varieties Kuzhambu varieties
Paruppu podi
Milagaai podi (Idly chilly powder)
Thengaai podi (Coconut powder)
Kuzhambu Podi
Saatramudhu podi (Rasam powder)
Kothamalli podi (Coriander powder)
Dhaniya podi (Coriander seed powder)
Kariveppilai podi (Curry leaves powder)
Ellu podi (Sesame powder)


Paruppu urundai kuzhambu
Kadhamba sambar
More kuzhambu
Maangaai paruppu
Masiyal (Tomato / thakkali masiyal)
Ennai Kathirikai kuzhambu
Vatha Kuzhambu
Vendhaya Kuzhambu




Saatramudhu (Rasam)

Thuvaiyal varieties
Poricha saatramudhu
Tomato saatramudhu
Veppam poo (Neem flower) saatramudhu
Jeera Pepper saatramudhu
Paruppu Saatramudhu


Pepper (Milagu) thuvaiyal
Perandai thuvaiyal
Inji (Ginger) thuvaiyal
Pudhina (Mint leaves) thuvaiyal
Paruppu thuvaiyal
Thengaai (coconut) thuvaiyal


Batter (Maavu)

Tiffin varieties

Thavala Adai
Kanchipuram Idly
Adai batter
Idly batter
Dosa batter
Rava Dosa batter
Arisi Upma
Rava Upma
Thavala adai (Thavala dosa)
Kanchipuram Idly
Chappathi
Upma Kozhukattai
Rava Kichadi

Koottu

Mixed Rice

Aviyal
Poosanikkai pulippu koottu
Chow Chow pulippu koottu
Kathrikkai pulippu koottu
Kadamba sambar saadham
Puliyodharai
Coconut Rice



Others

Kaarthigai
Koozh vattral
Filter Coffee

Bakshanam

Manakkombu (Manouppu)
Lakkadi (Wheat biscuit)
Thattai
Ribbon (Saraai pakoda)
Vella Cheedai
Uppu Cheedai


Peanut balls
Nel Pori Urundai (Puffed Paddy balls)
Aval Pori urundai (Puffed Flattened Rice balls)


Pachadi (Raita)

Tomato Pachadi
Banana Stem Pachadi
Ladies finger Pachadi
Capsicum Pachadi
Cucumber Pachadi
Coconut Pachadi



Thirukkannamudhu
(Paayasam)

Sarkarai Pongal
Thengaai Thirukkannamudhu
Semiya Thirukkannamudhu
Arisi Thirukkannamudhu

Pickle / Thokku

22 comments:

  1. Hello!

    Love your work. Please visit www.iyerandiyengar.com

    We are working on building a knowledge database . It would be great if you can help us.

    regards,
    the team at I & I

    ReplyDelete
    Replies
    1. you can also visit www.facebook.com/iyengharskitchen - regards Bharath

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  2. Absolutely delighted, the recipes are excellent. Made the Diwali Lehyam, Parupu urundai kozhyambu, Kanchivaram idly, Poricha satruamudhu. All came out so good. Thank you so much for your recipes. Looking forward to trying out more. Please keep on adding more.
    Thanks Again

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  3. Steps are clear for every dish.Good one..Can u able to post Devasa thaligai recipies...?

    ReplyDelete
  4. Can you post karamedhu varieties and devasa thaligai too

    ReplyDelete
  5. Madam,
    Can you give me the recipe for cooking palak keerai, please?

    Regards,

    R.Varadarajan

    ReplyDelete
  6. Do you make Sweet Items on Order on bulk quantities. (varadhan55.vc@gmail.com)

    ReplyDelete
  7. நெல்லை பக்கம் கீரைக் கரை, வெந்த சார் செய்வார்கள் 1 அது இங்கே இருக்குமா ? அப்படியே ஒரு 42 விதமான ரச வகைகள் தேவை! உ-ம் முருங்கைக்காய், கத்திரிக்காய், பீட்ரூட் ரசம்! பிறகு இந்த திருவல்லிக்கேணின் பார்த்தசாரதி கோவில் புளியோதரை டேஸ்டுக்கு ஒரு புளியோதர ரெசிபி ப்ளீஸ்! சுதாங்கன்

    ReplyDelete
    Replies
    1. Sir, புளியோதரை recipe இங்கே இருக்கிறது : http://www.iyengarthaligai.in/2012/12/puliyodharai.html

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  8. Parthasarathy temple items are brought from outside these days

    ReplyDelete
  9. In thurukkannamudhu variety, include akkaara adisil

    ReplyDelete
  10. it is really good,now a days being fast food world,we are really getting authentic foods means it is a wellcoming news for iyengar food lovers.if wish I can also give very good iyengar recipes.

    ReplyDelete
  11. can u give me the exact and correct method to make adirasam with correct proportion.

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  12. Hi One simple suggestion to include in the paruppu usili karamadu recipe. Once you grind the soaked paruppus with salt and chillies, take a half inch/one inch deep steel plate, smear it with a teaspoon of oil and put the ground dal mixture on it and spread it evenly and steam it covered for 20 mins in the pressure cooker. A toothpic inserted shd come out clean if it is cooked. Cool and crumble the cooked paste. I just cut it into four wedges and run it in the grater for an evenly crumbled usili. Add the crumble to vedakkina/ boiled vegetable and cook for just a minute or two to allow the two to blend well. This requires minimal oil, and no stirring or fear of lumping/burning.

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  13. Replies
    1. Thank you Swami for your comments.

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    2. Yes I tried the steamed variation too and stuck to it for a calorie conscious alternative

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  14. Thanks for all your comments and feedback. Will try to add more recipes

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  15. why there is no AKKARAIADISIL

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  16. Dear Andal Maami,
    Nice work.Please let me know how to get in touch thru email.I have some questions.Please write to me at iyengar.wayoflife@gmail.com.I am working on a project collecting Iyengar information.
    Regards,
    Choodamani

    ReplyDelete
  17. RAJAPPAN GOPALAN26 August 2014 01:08

    Great Job Madam,

    Keep up the good work and looking forward to more recipes.

    Rajappan Gopalan

    ReplyDelete