thiruvadhirai kali and kootu

Kali:

In 2025, K made with 1 1/3 cup idli rava in IP pip. Change proportion accordingly. 

Boiled or Raw rice Rava – 1 cup

Jaggery - 1 cup

Grated Coconut – ¼ cup

Cardamom, Cashew and Raisin.

Rice rava: hot water - 1:3

Roast the Rice rava in a Pan, transfer it in to a vessel. Boil three cups of water pour it in to the rice rava adding a spoon Ghee.  Mix it well.  

Cook it in a cooker pip with 3 whistle sound (OR) Cook in IP pip method low pressure 6 mins.

After the steam is released, transfer it into a Pan.  Add melted Jaggery and cook.  Add Ghee.  While mixing put some ghee in a pan.  Roast the cashew, raisins and grated coconut and finally the cardamom powder.

Kootu :

Mixed vegetable (5 or 7 or 9) - poosanika,parangika, avarakai, mochai, vaazhakai(1), brinjal,  sweet potato, potato, carrot.

Put the mixed vegetable in a vessel and add the tamarind extract, salt, turmeric powder and saambar powder (1 tsp). Cook till the vegetables are well cooked.  Cook 1/3 cup toor dal. Add the cooked thoor dhal and mix well.  In a pan add 2 spoons of coconut oil.  Roast Chana dhal (1 tbsp), Coriander seed(1 tbsp), 3 Red Chilli, Grated Coconut. Grind roasted ingredient.  Add this to the vegetable and allow it to boil for some time.  Put some coconut oil in a Pan add mustard seed, Asafoetida and curry leaves.

mangali pondugal kootu

Mangali pondugal kootu

2 cups finely chopped kothavarangai/avarakkai/ senai kizhangu

1 big lime sized puli made into pulp

1 tsp Sambhar podi

1/4tsp Manjal podI

Salt to taste

11/2 tsp vellam

1/4 tsp hing

For tempering...

1 tsp mustard 

11/2 tbsp split uridh dhal

1 tbsp Channa dhal

1/2 cup grated coconut

Curry leaves

11/2 tsp rice flour

Method:

Cook the vegetable in puli thanni adding salt, Sambhar podi& manjal, podi,hing, till done.

In a kadai ,temper the kadugu in nallennai. Add the Channa dhal ,uridh dhal & roast till lightly brown. Add the coconut & roast till it is slightly brown. Add curry leaves.

Add to the kootu.

Make a paste of rice flour with little water add this to& the vellam

Let the whole kootu cook till it boils .

vepam poo rasam

Big lime sized puli....extract ,

1 tbsp toor dhal, kadugu, 1 split red chilli,curry leaves.Do a tadka in 1 tsp ghee of all this. Add the puli thanni ,salt, manjal podi, 1 tsp rasam pwdr,hing,1/2 tsp,dhania jeera pepper powder, little vellam& boil till the raw smell of puli goes.Temper with 1 or 2 tbsp of Vepampoo roasted well in 1 tsp ghee. Close the pan after 5 or 10 mins. Closing earlier can make the rasam v bitter

Milagu kozhambu

Soak Tamarind big lemon size on hot water with rock salt.

In sesame oil, add 

kadla parupu - 1 tbsp,

Coriander seeds - 2 tbsp,

Jeera - 1.5 tbsp,

Pepper - 0.5 tbsp

Ohmam - 1 tbsp

Vandhayam - 0.5 tbsp

Red chilli -4 big or 6 small

Roast and grind the above with some tamarind water.

In a pan, add sesame oil, mustard seeds, Hing, pinch turmeric, ground mixture, remaining tamarind water and let it boil. Add little jaggery after you turn off the stove.

Mor kootu

Idli molaga Podi

1 cup uridh dhal.1/2 cup Channa dhal 1/2 cup white ellu. 10 to 12 unbroken red chillies. 0.5 small nellika sized puli. Dry roast on a low flame Add puli only when the parupu is slightly brown. Roast well. Turn off the gas.

add salt to taste. Perungayam . little vellam & grind when it is still slightly warm.

May need abt 0.75 tbsp salt . Add less taste & add more

You can roast separately too.

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x2 (double) of the same recipe above.

2 cups uradh dhal.1 cup Channa dhal, 1 cup white ellu. 20 to 24 unbroken red chillies. 1 small nellika sized puli. Dry roast on a low flame Add puli only when the parupu is slightly brown. Roast well. Turn off the gas.

add salt to taste. Perungayam . little vellam & grind when it is still slightly warm.

May need abt 1.5 tbsp salt . Add less taste & add more

You can roast separately too.

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Masala pori

1 tsp oil,1tsp ghee.Crackle little kadugu. Lower the flame.Add 2 cloves crushed garlic few curry leaves roast. Add little hing,manjalpodi,chilli powder ,one small red chilli broken. Stir on low flame till raw smell goes.Add peanuts roast.add pori . Mix well after adding salt to taste. If pori & peanuts are crisp you can make it fast

Garlic pickle without tamarind

Garlic pickle....For 1 cup garlic .....Splutter 1/2 tsp kadugu in 2 tbsp nallennai.On a low flame add 1 and half tsp chilli powder some hing,1/4 tsp manjal podi.Saute on medium till raw smell goes. Add garlic. Saute till a little soft. Add salt to taste. Cook till garlic is done Add a little vellam . cook for 5 more mins. Cool totally add the juice of a lime.

Thenkuzhal

Mullu then kuzhal from saradha ma: keep maavu and butter in room temp. 1.25 cups processed rice flour 0.25 cup Mel maavu. Sift rice and mel maavu. 1 blob of butter that is around 2 tsp butter, Salt 1/2 tsp, hing, 1 tsp jeera crushed slightly. Mix all these together. Then, add water little by little make a dough. Approx a little more than 0.75 cup of water. Dough should be easy enough to press in muruku pizhiyara thing. Press in chakli. Apply oil to the device both parts. 

Plain thenkuzhal from sarada ma. 1.25 cup rice flour 1/4 cup roasted uradh flour ,1small lime size butter , salt 1/2tsp, 1tsp jeera,  hing . Everything has to be in room temp. Sift rice flour and urad flour. knead as before & press in chakli.

Plain thenkuzhal: online blog..Five cup rice flour, one cup roasted urad Dal flour, two spoon til,and jeera, little red chilli powder one spoon hing, salt as per, and five to six spoon butter, mix all, add water, make a soft dough (not very loose), press in hot oil , heat should be above medium.  1.25 cup rice flour: 0.25 cup roasted urad flour

Maanga pickle

Mangai pickle: 1 big kilimooku or bangalura manga chopped into slightly larger pieces than for kalyana oorugai. Soak kadugu two or three tbsp and 10 or 12 red chillies in enough water for   an hour. Then drain excess water and grind to a thick paste. Add salt and mix the paste well with the mangai pieces. Need to store in fridge and use it after just a few days when it has oorified and the mustard does not taste bitter. It is heaven with curd rice. Store in fridge and don't use wet spoons. NO oil in this pickle.

sweet Kozhakatai

Quantity for 4 of us- Make with 1.5 cups rice flour and 1.5 heaped cup Grated coconut. Make extra poornam if u want some extra poornam.

Below measure of poprnam was exactly enough for the below mentioned maavu. No poornam left extra.. But overall kozhakattai count became less when made with 1 cup maavu so make more as mentioned above.

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Sweet kozhakattai

Filling:

Grated coconut 1 heaped cup

Vellam 2/3 cup

1/8 tsp Elaichi powder

Method:

Add 1tbsp water to the vellam in a thick pan .melt it & filter.

Add the coconut & cook stirring till it is non sticky to touch. Should not have moisture oozing out. Cool the filling.

Ingredients for Mel maavu:

Processed rice flour 1 cup

Water 11/4 cup

2 pinches of salt

Nallennai 1 tsp.

Method:

Sift processed rice flour.

Mix the water & processed rice flour in a thick kadai without any lumps. Add the salt & oil. Mix well . 

Cook the mixture on medium heat till it rolls into a ball stirring continuously.

Add a sprinkle of water & cover with a lid & let it cook in low flame for 5 mins. Repeat this water sprinkle & low heat cooking with lid on 2 more times. 

You can see the rice flour ball has cooked & is non sticky to touch

take a big plate and keep a wet cloth slightly squeezed (gaada thuni) and spread the wet cloth on plate. 

Transfer the maavu to the wet cloth . 

Dip your hands in cold water and pesanju the maavu while it is wrapped in the cloth. Repeat it for few times.  Pesanju well. 

After it is ok to touch you can pesanju directly and then keep it covered in wet cloth. till you make the kozhakattai.

To shape choppu, grease hands with nallennai

In cooker, steam for 10 mins. once u take kozhakatai out of the cooker. sprinkle water like how we do for idli. keep kozhakatais on colander instead of a plate/bowl so water will drip out.

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For poornam:1 heaped cup coconut..2/3 cup vellam in Chatti...add 2 tbsp water. filter the jaggery. add jaggery water to coconut. cook in low flame. it will loosen first and then it will come as a mass. cook till you get a mass that will not stick to your hands. Don't overdo this as kozhakattai will be hard. After poornam test mentioned below, add little cardamom pwdr (0.5 tsp) in the end. Do not add more cardamon powder it will be bitter. add 0.75 tsp melted ghee and mix in the end. transfer it to a bowl. Dont leave it in the cooking pan. it has ot cool down before making it into poornam balls. grease ur hand with ghee and make ball. roll using ur palms and not fingers. pick up using fingers and use palm to roll into balls. 

Poornam test:  in a cup of water. take half a tsp of poornam. Dip your fingers in water. try to make a ball. a little bit will stick in ur hands that is ok. wash ur handsand try to make the rolled pornam into a ball and check it shouldnt stick to ur hands.  

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Parangikai paal kootu

Cut parangikkai into 1 inch long pieces ....fingers. Cook in milk without salt till soft. Grind 1 green chilli & 1 red chilli with 1 cup thengai & 1 tbsp rice flour like for avial. Add to kootu. Add salt to taste . Cook till it gets a little thick . Don't over cook. Do a tadka in coconut oil..kadugu ulundu& curry leaves. This is for 1/2 k parangilkkai

Sakkarai Pongal in IP

tried below in IP in 2025. came out well

rice - 1 cup

mong dal - 1/3rd cup

wash and soak rice and mong dal for 10 mins. alternatively, you can roast together and wash

In IP, add ghee, saute cashews and raisins. take it out to a plate.

Add rice and mong dal to it. Add 5 cups of water (Rice&dal : water = 1:4)

Pressure cook -  hi pressure 10 mins

wait for pressure to release normally.

mash cooked rice and mong dal.

add 0.5 cup milk. add 2 tbsp ghee.

saute for 5 mins

add cardamom powder and fried cashew and raisin. stir it.

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old recipe tried in 2022.

Dry roast moong dal- 1 cup

Rice - 2 cups

Rice+mong dal : water = 1: 3.5

Manual 12 mins

If u want it in semi liquid state.. increase water ratio up to 4..

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Payatham Parupu Sambar

Veggies: carrot, raddish, capsicum, potato

Mong dal - 3/4 cup 

In a pan, add oil, mustard seeds, g chilli, ginger, veggies, curry leaves.

Add veggies and boil it with water.

After the veggies get cooked, add boiled mong dal.

Add cilantro and lemon juice.

Kootu with red chilli

Boil vegetable with turmeric, salt, Hing, sambar powder - 1 or 1.5 tsp, curry leaves

Moong dal-

Toor dal

Kadala parupu

To grind: saute in oil, jeera, urad dal, red chilli -1, pepper -5 pieces, Hing.

Add the ground mixture to the veggisbsn

Aapam

2 cups idli rice 1/2 cup uradh dhal. Soak all together for 4 hrs. Grind to a coarse paste with 3/ 4 cup coconut...shd feel like idli rava when u touch. Add salt. 1 /4.cup curd .let it ferment for 8 hrs. The fermented maavu Shd be diluted to rava dosa consistency. Add little sugar & make

U can grind rice & uridh dhal tog in mixer.

Add a pinch of baking soda if needed. Don't store after adding baking soda. Add to smaller portions of maavu that u will finish.

cold flu home remedies

Star anise, black pepper, turmeric, ajwain, jeera, ginger. Powder it, mix it with honey and water and drink.

Or boil the above with water, filter and drink.

Turmeric milk with pepper and honey every night.

Vendhaya dosa

Rinse and soak

Idli rice - 2 cups

Vendhayam -2 tbsp

Urad dal -1.5 tbspgrind vendhayam first for close to 25 mins and then add urad dal and rice and grind for 11 mins. 

Add salt, mix and ferment.

While making dosa, cover the first side and cook. 

Medhu Vada

Urad dal - 1 cup

Raw rice -1 tbsp

Soak together for 2 to 3 hours.

Add G chilli, Ginger and grind them together for 15 to 20 mins. Sprinkle water. Make it a thick batter. Until batter floats in water and doesn't stick to wet hand.

Add 1tsp heaped table salt, curry leaves, pepper (if you want) and Hing after grinding

Mint Rasam

Very small ball tamarind, two tomatoes, fistful mint leaves, jeera 2 tsp, pepper 2 tsp, coriander sprig, ghee, turmeric powder;  mustard and jeera for seasoning. 

Grind tamarind, pudina, one tomato into fine paste in mixie. 

Take thick kadai, add ghee, fry coarsely ground pepper and jeera and saute. Then add the paste, turmeric, water, bring to boil and simmer till raw smell subsides. Then add a finely chopped tomato. Simmer again for few min. Remove. Add fresh chopped coriander. Season it with mustard and jeera in ghee.

Masala vadai or Parupu vadai

Vadai...Soak 1cup toor dhal 1/4 cup Channa dhal.2tsp raw rice 1tsp uridh dhal 2 red chillies at least for 2 hrs. Grind to a coarse paste with 1 inch piece ginger, hing, salt to taste. Add curry leaves cilantro & fry as vadai in medium hot oil

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From perima's blog:

3 cups of chana dal
1 cup of toor dal
12 medium-sized green chilies
1/2 tsp asafoetida
3 medium-sized onions
1 tbsp curry leaves
2 tbsp cilantro chopped
Salt to taste
Oil for deep frying

Method:
First soak the dal and green chili for an hour.
Grind the dal, chili, asafoetida, and salt into a course dough.
Add cilantro, curry leaves and mix well with the dough.
Pour oil in a deep pan, keep on medium flame. Take a small portion of the dough, make it like patties and drop it in the oil. Deep fry into golden and crispy vadai.

Maa vilaku

take 3/4 cup regular tumbler rice. naatu sakarai- between 0.5 to 3/4 cup.

unboiled milk or milk and water, sprinkle on the rice, pisiri vidanum. close it with a lid.

Let it rest for some time around 20 to 30 mins.

mixie - dry grind itto a powder like arisi maavu but not so fine. so we can salichify smaller than rava.

seive it.

add the thippi, grind it, seive it again..

add the remaining thippi along with maavu it is ok..

Add all the maavu  and naatu sakarai and grind one or 2 pulses..

add elachi powder, ghee, sprinle water and make 2  balls without any crack..


make a small hole in the middle, add ghee  

Parupu urandai mor kozhambu

Soak 1/4 cup toor dal, 1/4 cup channa dal  and 2 red chilli for 2 hours and grind it coarsely with salt and Hing. Make lemon sized ball. Cover and cook in appe pan without oil on low flame. Flip both sides.

Soak 1 spoon toor dal, 1/2 spoon channa dal, 1/2 spoon Dania, 1/2 spoon jeera In water for an hour. Grind with g chilli, Ginger, coconut, water to a fine paste. Add the ground paste, beat the curd. Add salt, turmeric powder. Cool in med flame. When the froth comes, add parupu urandai and switch off. Temper on coconut oil mustard seeds and curry leaves.

Javvarisi kanji

Soak 1/3 cup javvarisi for 15 mins.

Add 1 cup water to pressure cooker and let it come to a boil.

Add soaked javvarisi to boiled water and cook for 2 sounds.

Add milk and sugar or yogurt and salt to it.

Coconut chutney

1)add small tamarind in hot water.

2)Grind - g chilli, ginger, soaked tamarind, pottu kadala- grind it and then add coconut, salt.

Grind it again. 

3) tempering - coconut oil, mustard seeds,urad dal, Hing, curry leaves, red chilli

Rava Dosa

Lesser maida recipe:

Rava (unroasted) - 1/3 cup

Maida - 1/3 cup

Rice flour -1 cup

Add salt, jeera, curry leaves, g chilli, ginger, peppercorns.

Mix with buttermilk.

Make it v dilute

Dosa pan should be very hot.

Other recipe:

1 :2:4 = Rava:Maida:rice  this works perfectly

0.25:0.5:1 cup rava:maida:rice. For this measure 1 tsp salt. 3.5 cups water and 0.5 cup buttermilk.

Kootu with g chilli

No sambar powder

Mong dal

Toor deal

Kadala parupu

To grind - jeera, g chilli and coconut

Boil vegetable with turmeric, salt, Hing, curry leaves and water.

Add the ground mixture and cooked dal.

Tempering: oil mustard seeds, urad dal, red chilli, curry leaves.

Pepper Kootu

Boil 3/4 cup yellow mong dal in instant pot for manual 5 mins

Boil Podalanga with water, turmeric, salt, curry leaves, Hing, sambar powder -1.5 tsp.

Roast with oil - 1 spoon jeera, 1 spoon urad dal, pepper - 8 pieces, 1 red chilli, 1 spoon raw rice.

After this cools down, dry grind it without adding water.

Add the ground mixture and boiled mong dal to the cooked vegetable.

Tempering:  in oil, add mustard seeds, urad dal, res chilli -1, curry leaves.

Parupu usili

Soak 1 cup Toor dhal 1/4 or 1/3 cup Channa dhal with 2 red chilli for 2 hours. Drain the water and grind to a coarse thick mix using whipper blade with hing & salt to taste & lill manjal . The dhal mix she be thick not watery. 

Vaazhapoo: wash & clean vazhaipoo. Drain so that there is not much water. Mix with the dhal. Spread on a flat plate . make 5 or six holes & steam for abt 20 mins or till done. A knife should come out clean . cool. Crumble. Make the curry.

Beans: 

Put the dhal mixture in greased idli plate or greased parupu thattu and steam for 10 mins. Once it cools down break it and pulse it 2 to 3 times in blender.

Cut beans into small pieces. In a kadai, add oil, mustard seeds, Hing, curry leaves, water, salt for beans and cut beans. Cover with lid. Once the beans is cooked add usili and saute for few minutes.

Sweet dosa/Vella dosa

sweet wheat dosa:

1) 1 cup wheat atta 

2) 1/4 cup rice flour (try with 1.5 tbsp rice flour)

3) 3/4 jaggery (break it) 

add 1 cup water and melt jaggery. Filter and add elachi powder.let it cool down.

Mix them together. Batter should be free flowing but not too thin.

Cook with ghee on low- medium flame. 

Ragi dosa

1 cup Ragi 

1/3 cup Rice

1/4 cup Rava;

1/4 cup butter milk. Add water as necessary

Green chilli, Ginger, Curry Leaf - grind without water or add as pieces

Jeera a little; salt to taste;

The pan should be very hot, reduce before adding maavu and flip it after it becomes risps. Don't cover it with lid.

another variation found online - yet to try:

0.5 cup ragi

0.25 cup rice flour

2 tbsp wheat flour

Add one like above.. can add little bit of chopped onions too.