Celery Theeyal

Recipe for Celery Theeyal

Posted by Hema Anand, USA on 29/04/2020 

Chop celery and keep it aside.  In coconut oil fry 5-6 red chillies,1/4 spoon black pepper, 1/4 spoon methi seeds, 2 tablespoon dhania, 3/4 cup coconut, a handful of curry leaves and make it fine paste.  Sqeeze Tamarind water from a small lemon size has to be ready

In coconut oil add curryleaves, mustard,hing saute the celery,turmeric powder, tamrind water and salt let it boil for some time.  Add the ground paste and jaggery to be added to compensate the taste.

Mongore - மொங்கோரே

Recipe for Mongore - மொங்கோரே 

Posted by Chef. Swaminatha Sharma on 10/04/2020

A traditional village food from Madhya Pradesh usually served with Buggulu Masala topped over with green chutney and raitha.  This is unique and traditional unlike other recipes of Moong dal Pakodi.  Please do try at home and let us know your feed back in our facebook group.

Soak 250 gms of Moong dal for 4 hours.  Coarse grind with Ginger 1 piece, green chilly 1 no and required salt.  In a pan add fresh coriander seeds and saute to brown colour.  Allow to cool and grind to powder.  Add this powder to the grinded moong dal along with Finely chopped fresh coriander leaves and spinach and mix well.  Make the batter to vadai batter consistency.  Deep fry in Oil and drain excess oil in a tissue paper.

Place the Pakodi in a plate, sprinkle Buggulu Masala.  Top up with Green Chutney and Beaten Curd over it and serve hot.  Your MONGORE is ready.  

Serve with Pride | Serve with Joy.

Green chutney recipe : Coriander leaves, fresh mint leaves each 1 cup, ginger 1 piece, green chilly 1 no, salt.. Grind to fine paste.  Add beaten curd and 1/2 lemon squeezed to it.. Green chutney is ready.

Nellikkai Kathamba Rasam -நெல்லிக்காய் கதம்ப ரசம்

நெல்லிக்காய் கதம்ப ரசம் - Nellikkai Kathamba Rasam

Posted by Chef.Swaminatha Sharma on 01/04/2018

A typical / traditional rasam with a touch of Tangy / spicy and rich aroma made in villages with all the ingredients in hand with Nellikkai.... How many of you have tasted this ????

Recipe for Nellikkai Kathamba Rasam : De-seed 5 Gooseberry (Big Nellikkai / Ara-Nellikkai).  Dry saute 1 tsp Coriander seeds, 1/2 tsp Jeera, 1/4 tsp pepper and add to the Mixer.  Add the nellikai too, add the following : 1 green chilly, 1 ripened tomato, 1 arc curry leaves, 1/2 tsp Aaharam Asafoetida, 10 leaves of fresh Mint, 2 tsp of grated coconut, 1/4 inch ginger, sea salt to taste, and grind well to a paste.  In a vessel, add the grinded paste, add 500ml water and bring to boil.  Once it start to froth, switch off temper with mustard seed on coconut oil and add finely chopped coriander leaves and serve hot with steamed rice.  Coconut Thogayal and Sutta appalam goes yummy as side dish.

Traditional Nellikkal Kathamba Rasam is ready to serve.

Serve with Pride | Serve with Joy.

Vella Surulappam

Video recipe on Vella Surulappam
A traditional Tanjore Cusine served in many houses made with Raw Rice, Milk, Jaggery and Coconut.  Please share this video to those who loves Tanjore / Traditional Cuisines.

Sweet & Sour Jujube

Sweet & Sour Jujube

Recipe posted by Shanthi Nilkar on 04/02/2018

Jujube-250gms

Dry red chilli - 2 to 3

Coriander seeds(dhania)-1 tspn

Fennel seeds(saunf)-1/2 tspn

Fenugreek seeds(methi)-1/2 tspn

Cumin seed(jeera)1/2tspn

Jaggery-100gms

Salt to taste

Turmeric powder-1/2 tspn

Method:  First wash and dry it in sunshine for 2 days.  Take a kadai..dry roast coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, dry red chillies. Grind it coarsely.  Add 200ml of water..bring it to a boil...add jaggery,turmeric powder,salt to taste...add jujube's in it...let it boil for 15 to 20mts in low flame...cover the lid...till it becomes sticky.  Now add the grinded masala as per ur spiciness....just keep for 5 mts in low flame only....and switch off the flame.  After it is cooled,u can transfer it to a dry glass jar.  This can be kept for a long time...u can keep in sunshine and stir it occasionally.... It goes well with roti,paratha... You can even njoy eating this after lunch also...

Village Karakuzhambu - கிராமத்து காரக்குழம்பு.

Posted by Swaminatha Sharma

Posted on 27/01/2018

A Typical karakuzhambu among the interior villages around Trich, Karur, Vaathalai, area, is made of special method with Brinjal. Are you aware of this members ?.. The flavor is arrived with the mixing of right proportion of the home-made powders and then its brought to cooking with Brinjal..  Here goes the typical recipe of Village Kara-Kuzhambu. கிராமத்து காரக்குழம்பு.

Soak lemon size tamarind in Warm water for 20 mins, extract juice and filter it. To this add 1/2 tsp Turmeric Powder, 1 tsp Red Chilly Powder and 1 tsp Coriander Powder, mix well and keep ready. In a Iron Satti (Vaanali), add 1/2 tsp of oil, temper mustard Seeds, Jeera, Curry leaves, Methi seeds, a pinch of Asafoetida and saute well. To this add Chopped Brinjal (2 inch size) and saute well. Add now 5 tsp of Gingelly oil and mix well. Once brinjal is cooked, add the Tamarind Juice and bring to boil in medium flame for about 10 to 20 mins. After 5 mins of boiling, add Kal-Uppu and mix well and cover with a lid until all are cooked. Remove the lid and mix well. You can see, oil starts oozing out on the top. Switch off flame and your Typical / Authentic Village style No-Onion / No-Garlic Village Kaara-Kuzhambu is ready.

Note : In villages, Cooked mochai seeds are added along with Brinjal. Some people add Kaaramani Payaru too. Some people make with Muthina Paagarkai + Mochai Kaarakuzhambu. It all depends on the vegetable available and the taste one requires to make this Village Karakuzhambu.

Village Karakuzhambu - கிராமத்து காரக்குழம்பு.
Posted by Swaminatha Sharma on 27/01/2018

A Typical karakuzhambu among the interior villages around Trich, Karur, Vaathalai, area, is made of special method with Brinjal. Are you aware of this members ?.. The flavor is arrived with the mixing of right proportion of the home-made powders and then its brought to cooking with Brinjal..  Here goes the typical recipe of Village Kara-Kuzhambu. கிராமத்து காரக்குழம்பு.

Soak lemon size tamarind in Warm water for 20 mins, extract juice and filter it. To this add 1/2 tsp Turmeric Powder, 1 tsp Red Chilly Powder and 1 tsp Coriander Powder, mix well and keep ready. In a Iron Satti (Vaanali), add 1/2 tsp of oil, temper mustard Seeds, Jeera, Curry leaves, Methi seeds, a pinch of Asafoetida and saute well. To this add Chopped Brinjal (2 inch size) and saute well. Add now 5 tsp of Gingelly oil and mix well. Once brinjal is cooked, add the Tamarind Juice and bring to boil in medium flame for about 10 to 20 mins. After 5 mins of boiling, add Kal-Uppu and mix well and cover with a lid until all are cooked. Remove the lid and mix well. You can see, oil starts oozing out on the top. Switch off flame and your Typical / Authentic Village style No-Onion / No-Garlic Village Kaara-Kuzhambu is ready.


Note : In villages, Cooked mochai seeds are added along with Brinjal. Some people add Kaaramani Payaru too. Some people make with Muthina Paagarkai + Mochai Kaarakuzhambu. It all depends on the vegetable available and the taste one requires to make this Village Karakuzhambu.

Thirukarthigai Vadai - திருக்கார்த்திகை வடை

Anent to my post on Thirukarthigai Vadai - திருக்கார்த்திகை வடை 

As the name itself reveals, that this special vadai is made only on  Karthigai deepam and is famous between Vaathimals, in  Thiruvannamalai, North Arcot and Kanchipuram districts.  This Karthigai vadai is made of Urud Dal with Skin and hence it has its own  taste and aroma.  Since this Vadai takes more than normal time in prepration, the practise of making this Special Vadai has slowly come down and instead, people started making of Adai with some changes in the ingredients and method.  This change has been seen for the past 20 to 30 years only.. Previously, this Vadai was made in Banana leaves and served in banana leaves, very hot.  The chemical reaction when hot food is placed in banana leaves, makes a good change in our health system.  Once can see that this recipe does not contain Pepper or Jeera.  Only Ginger, Green chilly and Asafoetida is used and offered as Neivedhyam to God.  Today let us see how to make this Special / Authentic / Traditional Thirukarthigak Adai.  I got this recipe from a Maami from Tanjore who hails from TVmalai Dist and setted in Tanjore for more than 5 decades who is 80+ now.

Ingredients required : Whole Urud dhal 200 gms, Channa Dal 50 gms, and Paasi Paruppu 50 gms.  Ginger a big size.  Green chilly 5 to 7 nos or extra according to your spicy level.  (Normally 5 to 6 would be good enough for spicy level.  Else the taste of the ginger would be lowered, and one would find difficult to eat with much spicy level)  Curry leaves, Chopped corianders leaves, 2 tsp of Aaharam Asafoetida, Salt as required Oil for deep fry.

Preparation Method as given by Granny :  Soak Urud dal for 4 hours with skin.  Drain water, so that half the skin are removed and other half skins are retained.  Grind this after 8 hours with 3 green chillies, and 1/2 ginger asafoetida, salt without adding water to a coarse paste.  Keep ready.  Just 2 hours before grinding... Soak Channa dal and Paasi paruppu for 1 and half hours, drain water, spread on a white cloth and drain excess water.  Now add this dals to the grinded batter, add remaining chilly finely chopped, remaining ginger, again finly chopped, add salt if required, chopped curry leaves and chopped coriander leaves and mix well with hand only.  

In a wok, add Oil and bring to heat.  Take a ball size batter, make it into vadai shape in Banana leaf, make a hole in the middle and dip in the oil.  Let the flame be in medium.  Turn around in constant intervals so that Vadai's are cooked well.  If you want, you can poke the vadai with a skewer so that all the interiors are well cooked.  Normally it takes 15 to 20 mins for cooking in medium flame, so that the vadai turns very crispy outer and inner batter is well cooked.  Remove from flame and serve in Banana leaves only.

Your special / authentic / traditional Thiru-Karthigai Vadai is ready.

Serve with Joy / Serve with Pride.

Nellai's Salna

Today's 30/11/2017 Recipe : Nellai's Salna

(A typical Road Side watery Gravy for Chappathi / parota / Dosa)

Some of the best Road Side Hotels in Tamilnadu serves a typical Watery gravy (Salna) for Parota / Chappathi.  Whenever one goes on tour, would sure have Parota / Salna, which tingles the taste buds.  Salna, the road side gravy sometimes goes yummy with Big dosa and soft / sponge Idlis too... Its nothing but a plain, watery spicy gravy packed with awesome flavour.  You cant find any vegetables except onions and skin of tomatoes and a layer of Oil floating on the top of the Salna.  In today's recipe, we shall try to make out this Road Side Salna.

In a Kadai, add 2 tsp of oil, add Elachi 2 os, cinnamon 1 stick, cloves 2/3 nos, Fennel seeds (Sombu) 3/4 tsp, then chopped onion, tomatoes and cook until meshy.  Add aaharam's Red Chilly powder 1 tsp, Coriander, Jeera and Turmeric powders 1/2 tsp each and mix well.  Remove and allow to cool.  Add to this 3 tsp of grated coconut, Poppy seeds 1/2 tsp and 5 nos of cashews and grind with water to a smooth paste and keep ready.  (By the aroma itself, one can find the real taste of salna)

In a flat bottom cooker base, add 2 tsp of oiladd chopped onions, fry till transulent, add hand full of mint leaves, add GG paste and tomatoes one by one until all turns mushy.  Now add the grinded masala paste, add required salt, little turmeric powder if needed for perfect colour.  Add required water and pressure cook for 1 whistle.  Once you open the cooker, you can see layer of oil floating on top and you get the perfect aroma of Salna.  If you feel its more water, allow to open cook for another few minutes in medium flame until you get the required consistency.  Remove from flame and garnish with finely chopped Coriander leaves.  Your yummy, special road side hotel's, water gravy @ Salna is ready to serve.

Please try at home and you will never ever go for these recipe again to hotels... Please let us know your feedback with your posts. Thank you

(Shall upload picture later once finished)

IBCD - International Brahmins Cuisine Day

International Brahmins Cuisine Day IBCD Lunch 01/11/2017

South Indian Traditional lunch served in North Indian Style (Like Thaali Meals)... <3 Kids choice.<3

Menu : Annam, Kalathu Paruppu, aajyam, Vazhaithandu Thayir Pachadi, Pumpkin Sambar, Authentic Mysore / Udupi Rasam, Traditional Bitter Gourd pachchadi, Paruppu Payasam, Cabbage Thengai potta Curry, Organic Home-grown Seppankizhangu Fry, Appalam, Vadai & Sambaaram (NIP) 

Pasanga Happy.. Parents also happy.... (y) (y) 

Pidi Kozhukattai - பிடி கொழுக்கட்டை

Pidi Kozhukattai - பிடி கொழுக்கட்டை

Breakfast Recipe | No-Onion No-Garlic | Traditional South Indian

Soai 250 gms Boiled rice for 3 hours.  Strain water and grind to fine and thick paste along with required salt.  In a Kadai add oil, temper mustard seeds, curry leaves, Urud Dal and Channa dal, add 3 nos of cut Red chilly, 1 tsp of Aaharam Asafoetida saute well.  Add grated coconut 2 handful and add the grinded flour and saute well continuously until water evaporates and becomes like Rice Upma.  Remove from flame and make it to balls of your choice and steam boil for 10 mins in Idly Cooker.

Your special / traditional / tasty Boiled Rice Pidi Kozhukattai is ready

Serve with Joy | Serve with Pride

Pidi Kozhukattai

Special Fatafat Pidi Kozhukattai

Very simple.... Just take Boiled Rice and saute in high flame until aroma arises. Grind to fine powder in Flour Mill and keep in stock. Take 1 cup of Boiled Rice Flour, add chopped coconut, green chilly, finely chopped curry leaves and coriander leaves, and salt. In a kadai temper mustard seed, urud dal, channa dal, and asafoetida and add to the flour. Mix well with sprinkle of water and make it to Kozhukukatti and steam boil.... Your yummy Boiled Rice Pidi Kozhukattai is ready. Can make fatafat in 10-15 mins time, which is good for health too.. Kids like the aroma of the boiled rice and will sustain energy also for them.. This can be either morning tiffin or evening snacks also....

Kaakarakaya Ulli Kaaram (Bitter-Gourd Spicy Onion Gravy)

Rayalaseeema Special - Kaakaraya Ulli Kaaram
காகரகாய உள்ளி காரம்

This recipe is again from Rayalaseema village recipe being made with Bitter-Gourd especially with Onion and Chilly Powder with no major other ingredients except for tempering.  This would go good with Plain Rice and other Major dishes.  Please try and get us your feedback in the group.

Bitter Gourd - 3 nos (medium long size)
Pyaaz (Onion) - 4 nos (Big size - finely chopped)
Green chilly - 3 to 4 nos
Curry leaves - 2 arcs
Turmeric powder - 1/2 tsp
Red Spicy Chilly powder - 1 & half tsp
For tempering - Mustard seeds, urud dal and channa dhal
Salt as required
Oil - 100 to 150 ml
(Oil is more required for this special dish)

Finely chop onions, add salt, turmeric and chilly powder, mix well.  Meanwhile peel outer skin of bitergourd, cut into 3 pieces and remove seeds.  Stuff this onion mixture inside and keep the remaining.

In a non-stick  kadai add more oil 100-150ml, temper mustard seeds, urd and channa dal, add slitted green chillies, add curry leaves and place the stuffed karela in the pan.  Once half cooked, add the remaining onion mixture, add little water, mix well and cover with lid for 10-15 mins until cooked.  Remove lid and mix well and sprinkle water if necessary.  Check salt for taste.  Cover again and cook for 5 mins until Bittergourd is fully cooked.  Your spicy Rayalaseema Special Kaakarakaya Ulli-Karam is ready to serve with any main courses.

Serve with Pride...!! Serve with Joy...!!

Kaakarakaya Pulusu

Ananthapur Special Kaakarakaaya Pulusu
அனந்தப்பூர் ஸ்பெஷல் காகரக்காயா புலுசு

This is a special dish from Ananthapur of Rayalaseema, Andrapradesh. Kaakarakaaya is nothing but our Pagarkkai (Bitter-Gourd), which is a semi gravy recipe. Normally Pulusu would be watery. But the speciality of this Kaakarakaya Pulusu of Ananthapur would be Semi-Gravy, which goes very yummy with boiled rice or as a side dish too. Since this contains Garlic, Ginger and Onion as main ingredients, those who dont like can stay away. I got this recipe from one of my friend from Andhra Pradesh on phone today and just posting it. Will make video and post in due course of time. Meanwhile, please try this special recipe and let us have your feedback.

Ingredients : Cut 4 bitter-gourd into slices, boil in water along with little turmeric and salt, drain it and have a shallow fry in oil and keep ready.

Other ingredients are :- Salt, 2 green chillies, 2 dried red chillies, Oil as required, Ginger-Garlic Paste, Jeera, Chopped coriander leaves, Curry leaves, Turmeric powder and Chily powder 1 tsp each, 1-Tomato, finely chopped, 1/2 inch size Jaggery, Thick tamarind Juice, 4 nos sliced onions (Round shaped) and Masala Paste.

Masala Paste : 1-Onion, 1-Tomato, Cinnamon, Cloves each 2 or 3 pieces, Coriander Powder 2 tsp, Grated Coconut 1/4 cup. Grind all the above with water to a paste and keep ready.

In a kadai, add oil, splutter mustard seeds, jeera, curry leaves, add green chilly, red chilly, Onion and cook well. Once cooked now add Cooked Bitter-gourd and saute well. Add Chilly powder, turmeric powder and mix well and allow to cook. Then add the Masala paste, ginger-garlic paste and saute well, until raw smell goes. Now add the thick squeezed tamarind juice, add required salt and allow to cook for 5 mins in medium flame. Add jaggery, mix well and serve hot.

your Special Ananthapur Kaakarakaya Pulusu is ready...!!!!
Serve with Pride... Serve with Joy...!!!

Special Potato Masala

Special Urulaikizhangu Masala.

Boil 2 big potatoes, peel skin, add pinch of turmeric powder, chilly powder to taste, chopped coriander leaves, 1/2 tsp of Garam masala Powder mash with hand and keep ready.

In a heavy bottom kadai, add oil, splutter mustard seed, add urud dal, channa dal, finely chopped onion, green chilly and chopped curry leaves and saute will until golden brown in medium flame. Now add seasame seeds and Saunf (Sombu) and mix well. Now add the mased & mixed potatoes to it. No water to be added. Saute well until cooked. and serve hot in the Leaves. 

This Special Urulukizhangu Masala served in Nagappattinam Mittai Kadai in South mada Street, Madurai.

Goli Bajje

Gole Bajje

Posted by Swaminatha Sharma

Posted on 21/03/2017

Take 1 cup of All purpose flour / Maida, add a handful of cut pieces of coconut, finely chopped greenchilly and finely chopped curry leaves, 1/2 cup of sour curd mix well and make it like dough and keep aside for minimum 2 hours.  After 2 or 3 hours, add a pinch of Baking soda (if you wish), mix well and adjust the consistancy of the batter to Vada batter.  Take in hand and drop in oil and deep fry.  Deep fry in medium flame and serve hot with Spicy / Coconut / Green chutney of your choice.  Your Goli Bajje is ready... !!!!

Puli Pongal

Recipe : Puli Pongal
Posted by Anu Radha
Posted on 04/03/2017

Puli pongal or puli uppuma..
Made out of noi arisi...

1 cup noi arisi or 1 cup rice broken bigger size, Thick tamarind juice one tumbler
For seasoning u require mustard seeds, channa dhal, urad dhal, chillies broken half, curry leaves, ground nut, perungayam, Required salt

Method : Take a heavy bottomed kadai...or directly in cooker...pour 4 or 5 spoons oil...when hot do seasoning... Add noi arisi or broken arisi...fry a minute...add tamarind juice n 2 tumblers of water...add salt...( u can add one spoon sambar powder or rasam powder... It is only optional)...let it boil...once water thickens close cooker with lid and put whistle... Keep 5 minutes n switch off...enjoy puli pongal with pickle... Vadam.

Angaya Podi

A special Note on Angaya Podi (Powder) Angayapodi. The name is very popular among Brahmin Community especially in interior parts of Tamilnadu. Even though it is used as part of normal diet, it has its own medicinal value, which releives stomach upset, cures indgestion, loss of appetite, vomiting etc. Especially this is served to women after delivery of baby so that it would act as a Pathiya Samayal and she becomes hale and healthy after delivery. Medicinal Value : Angayapodi has its own Medicinal value for the ingredients used in it. Kandanthippili (Long Pepper) : cures Cold and Infestion. Chukku @ Dry Ginger : Good for digestion Pepper & Jeera : Again for perfect digestion and health Dry Neem Flower (Veppampoo) : Removal of impureties Dry Manathakkali : Cleanses and refreshes our Digestive system. Dry Sundakkai Vathal (Dry Turkey Berry) : Which is the main ingredient, controls - diabetes, strengthens the bones, prevents gas trouble, teeth diseases, etc. And so on.... Our Aaharam has the speciality of making this Angaya Podi, for we have these ingredients selected from appropriate areas, sun dried on particular temperature and dry fried according to granny's method and served in fine packed pouches. Even though lot of varieties are available.. Our speciality is the ingredients and its proportions, which acts as a pure medicine, and prepared with love and care for our people to have a sustained health at all times. If you dont have right now, grab your part now... before stock lasts.....

Karnini Herbal Powder

KARNINI HERBAL POWDER
(Only cure for women with PCOD/PCOS)

1. No side Effects
2. Contain high amount of Lecithin which is good for nervous system.
3. High in Phosphorous, an important constituent of Nucleic Acids.
4. Helps women in combat gallstones, reduces asthma for kids.
5. Reduces High blood pressure & Cholesterol levels
6. Optimizes Body fertility level
7. Keeps Reproductive Hormones in Check.
8. Reduces Type-II Diabetes Mellitus.
9. Phytonutrient Lignans acts against breast cancer& reduces risk of heart ailments.
10. Magnesium in millets reduce frequency of Migrane attacks.

Try our pure home made KARNINI herbal Powder, and stay FREE from your ailments. 
Try it... you will feel the real difference...
1. Can be taken as Porridge with salt and buttermilk
2. Can be taken with Jaggery as round balls
3. Can be made as dosa with Urud dal
4. Can be made as Pulka / Roti

Paruppu Satham (Dhal-Rice)

Today's (27/11/2016) Recipe : பருப்பு சாதம் 

Typical Coimbatore "PARUPPU-SAATHAM"

This recipe is almost a regular food in Coimbatore district, which is easy to prepare and good for digestion also. You can add vegetables if you wish, but the real taste of the rice would totally differ. As such, making of this Paruppu Saatham is typical and can have with any Pickles, along with Aajyam. Try this get me feed back please.

பாசி பருப்பு - 1 கப் அரிசி - 2 கப் வெங்காயம் - 2 தக்காளி - 2 வர மிளகாய் - 4 சீரகம் - 1 டீஸ்பூன் கடுகு - 1/2 டீஸ்பூன் உளுத்தம் பருப்பு - 1/2 டீஸ்பூன் பெருங்காயத் தூள் - 1/2 டீஸ்பூன் குழம்பு மிளகாய் தூள் - 1 டீஸ்பூன் மஞ்சள் தூள் - 1/2 டீஸ்பூன் கொத்தமல்லி - 1/2 கப் (நறுக்கியது) தண்ணீர் - 4 கப் உப்பு - தேவையான அளவு எண்ணெய் - தேவையான அளவு

Preparation method : முதலில் அரிசி மற்றும் பாசிப்பருப்பை தண்ணீரில் போட்டு அரை மணிநேரம் ஊற வைத்துக் கொள்ளவும். பின் வெங்காயம் மற்றும் தக்காளியை நறுக்கி கொள்ளவும். பிறகு ஒரு குக்கரை அடுப்பில் வைத்து சூடானதும், அதில் எண்ணெயை ஊற்றி காய்ந்ததும், கடுகு, உளுத்தம் பருப்பு, பெருங்காயத் தூள், சீரகம், வர மிளகாய் சேர்த்து தாளிக்கவும். பின்பு அதில் நறுக்கிய வெங்காயம் மற்றும் தக்காளியை போட்டு வதக்கவும். நன்கு வதங்கியதும், அதில் தண்ணீரை விட்டு, மஞ்சள் தூள், குழம்பு மிளகாய் தூள் மற்றும் உப்பு சேர்த்து கொதிக்கவிடவும். தண்ணீர் நன்கு கொதித்ததும், அதில் ஊற வைத்த அரிசி மற்றும் பருப்பை கழுவி குக்கரில் போட்டு, உப்பை சரி பார்த்து மூடி போட்டு, 3 or 4 விசில் வந்ததும் இறக்கி விடவும். பின் அதன் மேல் கொத்தமல்லியைத் தூவி பரிமாறலாம். இப்போது அருமையான பருப்பு சாதம் ரெடி!!! இதனை நெய் விட்டு, ஊறுகாயுடன் தொட்டு சாப்பிட்டால் மிகவும் சுவையாக இருக்கும்.

Swaminatha sharma.

Porul Vilanga Urundai

Porul Vilanga Urundai