manam kamazhum rasam

Manam kamazhum rasam (no rasam powder rasam recipe):

In a vessel, add puli thanni, tomatoes, half green chilli, 1 red chilli, turmeric powder, salt, hing. let it boil.

Add parupu thanni. Let it froth and form a layer on top. Turn off the stove.

Add lots of chopped coriander leaves.

In a mortar, add 2 tsp jeera and 2 tsp pepper. Crush it with pestel.

In a mortar, add 5 garlic pieces. Crush it with pestel.

In ghee, add mustard seeds, crushed jeera and pepper powder, curry leaves. Add this to the rasam. In the same vessel add some more ghee and add crushed garlic and add it to rasam.

idiyaapam and thenga paal

For 4 of us, use 2.5 cups idiyappam maavu for dinner.

Idiyaapam maavu: water = 1:1.25

Dry roast idiyaapam maavu. Add little salt to maavu. Mix water. Whisk it. Add coconut oil.  Cook in a heavy bottomed vessel. Keep stirring continuously until it rolls into a ball. 

Puzhunga Vai. Keep stove in low, sprinkle water. Cover with a lid. After 5 minutes. Repeat it one more time.

Wet cloth and squeeze water. Wrap the maav with a wet towel on a plate. Pesanjify the maavu while it is wrapped in a cloth.

Maavu shouldn't stick. U can dip your hand in cold water if maavu is hot.

 After it is warm to touch. Remove the towel. Spread some coconut oil in ur hands. Knead the dough well. Wrap in a wet cloth and keep aside.

Oil and grease the twisting achu. Use the smallest hole plate. Oil and grease idli plate. 

Steam cook after the water comes to a boil for 6 to 7 mins. 

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Thenga paal:

Grind coconut, elachi and water. Take paal 2 times. 

Add jaggery to thenga paal and simmer.