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