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