tomato thokku

15 tomatoes grated with skin or pulsed in mixer . Don't overground in mixer 

 Use pulse mode.

In illuppachatti with 3tbsps nallennai, crackle 11/2 tsp kadugu. Add the tomato pulp.

3 tsps chilli powder,1 tsp manjalpodi, 1 tsp hing & cook till the moisture reduces to half.

After most of the liquid evoporates, Add abt 1 tbsp salt . Add 1 tbsp oil.cook till oil separates . keep it partially close while cooking as it might splash.

 

After oil separates,, Add 1 tbsp jaggery & cook again for 5 to 8 mins. 

Note: Add salt only when nearly half done as cooking time is shortened this way.

Poruvilanga powder

1:1:1:1 Measure of boiled rice,  pasi paruppu, kadala paruppu or (pottu kadalai), Godumbu...'dry roast each item separately...rice nd wheat should pop upwhile roasting. Flame keep medium.after cooling make it powder..seive nd repeat grinding....

1 cup powder : 1 cup powdered jaggery.

Coconut pieces...1/2cup roast the same in the ghee

Elaichi powder...1 tsp

Chukku podi...1 tbsp.

Mix the ingredients together...

Melt the jaggery in 1/4cup water. Filter the same nd reheat again till jaggery gets thick.  Take little syrup put into the water nd see if rolling  consistency put off the stove.... Add the syrup little by little into the powder nd mix it nd make urundai.  Roll the same on the flour (same poruvilanga powder)...

Parupu podi

Usual without garlic:

2 cups toor dhal

8 to 10 red chillies

1 tbsp pepper

Roast the dhal & pepper corns for abt 10 mins & then add the chillies towards the end so that it doesn't burn. 

Dry Roast all on a medium flame till. Golden brown. 

Roast salt and Hing (1 tsp) in the end. 

Add salt to taste say abt 2 tsps .Can taste & add after grinding.

grind to a fine powder.Grind when still a little warm & still crisp

Andhra parupu podi from Rakesh raghunathan (with pottu kadalai and garlic): he fried everything in 1 tsp oil and made half the quantity.

Hing - 1 tsp

R chilli - 10 to 12

Garlic- 16 pods with skin

Curry leaves- 2 sprig

Cumin seeds - 2 tsp

Pepper - 2 tsp

1 cup toor dal

1 cup pottu kadalai - no need to fry this.

Oil - 1 tsp

Fry hing and red chilli first, take it out. Then add garlic snd Curry leaves fry it. Take and keep it separate. Add rest except pottu kadalai. Fry everything. 

While grinding Add garlic and Curry leaves in the end after the lentils and other spices are ground.

Krithis version:

1 cup toor dhal

1 cup pottu kadalai (grind without roasting) OR 0.5 sup pottu kadalai and 0.5 cup Horsegram (kollu)

8 to 10 red chillies

2 tsp pepper

2 tsp jeera

Roast toor dhal & pepper corns for abt 10 mins & then add the chillies, jeera towards the end so that it doesn't burn. 

Dry Roast all on a medium flame till. Golden brown. 

Roast salt (about 2 tsps) and Hing (1 tsp) in the end. 

Can taste & add after grinding.

Add pottu kadala.

grind to a fine powder.Grind when still a little warm & still crisp

uppu kozhakattai

Uppu kozhakattai filling

Ingredients:

Whole uridh dhal 1 cup

Green chilli 1

Red chilli. 1/2

Salt to taste(1/2 tsp)

Hing 1/4 tsp

A handful of chopped cilantro

Curry leaves

Juice of half lime

Nallennai 1 tbsp

Mustard seeds 1/4 tsp

Method:

Soak the uridh dhal for 2 hrs. Drain the water. 

Grind To A coarse mix as you would for paruppu usili adding chillies ,little curry leaves ,cilantro,salt & hing with very little water.

Steam in idli plates as you would for usili without weight till a knife comes out clean. Cool the usili cakes & crumble it .

In a kadai do a tadka of mustard & nallennai . Add curry leaves & the crumbled ulundhu. Stir for 5 to 10 mins . Cool.Add chopped cilantro & lime juice.

Seedai

salt seedai:

First heat the pan. once the pan is hot.. add flour

slightly dry roast rice flour - jus to the extent of rice flour being hot.. do not turn color to red or brown..

rice flour: urad flour = 1 cup: 1 tbsp

dry roast urad dal.. powder and sieve.

Jeera

white sesame

salt

hing.

mix above..

little butter. add water and lightly mix and make a dough.. dont press too hard like chappathi maavu.

just rest dough only for 5 mins.. make balls.

Fry in medium or med to high flame. do not fry in low flame.

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sweet seedai:

between 1/2 to 3/4 jaggery

roasted rice flour add to jaggery syrp. mix.

after it cools down, add urad flour, sesame, cardamom.

aadi month paayasam

For Payasam :

For eg:  1 tea spoon rice = 3 teaspoon coconut = 2 spoon Jaggery –(do according to requirement). 

So, For example, 0.5 cup rice, 1.5 cup coconut and 1 cup jaggery. if you want dhaaralam.

0.25 cup rice, 0.75 cup coconut, 0.5 cup jaggery - if you want for just one velai.

Rice to be soaked in water for 15 mins.

Then Rice and coconut to be grinded smooth in Mixie (we can add water) like rava upma consistency.

Water added to the ground item for consistency like appam maavu and cook for 10 minutes.

Add Jaggery water and cook for 5 minutes.

Add water for consistency.

Add cardamom powder and if you want for children cashew fried, you may add.

Instead of rice, we can also use idli rava then soak it only for 10 mins..

idicha podi

Heaped 0.5 cup channa dal

1 cup coriander seeds

R chilli 12 or 15 pieces

Roast in the order above separately..

Grind chilli first.. Then add channa dal and coriander seeds to it.

kollu podi

Roast horse gram in the end

1st Method : (modified)

Horse Gram 1 cup,

Channa Dal 1.5 tablespoon, 

Urud Dal 3 Tablespoons,

Red Chilly - 8, 

Asafoetida 

salt 0.5 tablespoon

2nd Method : (original)

Horse Gram 1/2 cup,

Urud dal 3 teaspoons,

Jeera 1 1/2 teaspoons,

Pepper 1 1/4 teaspoons, 

Asafoetida & salt as per taste.

3rd method (Subbus kitchen website)

• 1 Cup Kollu (Horsegram) 1 Cup - 250ml
• 1 tbsp Peppercorns
• 2 tsp Cumin Seeds
• 1 tsp Salt Adjust as Needed
• 4 Garlic Cloves
• ¼ Cup Curry leaves
• ¼ tsp Asafoetida (Asafetida / Hing)

INSTRUCTIONS 

• Heat a pan, add horsegram and dry roast it till it starts to sputter. Then add peppercorns and cumin seeds and dry roast them.
• Finally add curry leaves to the pan and fry for few seconds. Then switch off the flame. Cool the roasted ingredients. Take all the cooled roasted ingredients to the mixer jar and add garlic cloves 
• Add salt and grind all of these to a nice powder. Store it in an air-tight container 
• Serve the delicious and healthy Kollu Podi with hot steaming rice and enjoy the dish!