Milagannam - மிளகாணம்

"மிளகாணம்" - என்கிற கறிவேப்பிலைக் குழம்பு நாக்குக்கு ருசியைக் கூட்டும். இரும்புச்சத்து கொண்டது. இதைச் சூடான சாதத்தில் போட்டுப் பிசைந்து சாப்பிட்டால் சுவையும், மணமும் அசத்தும். இதை நல்லெண்ணெய் சேர்த்துச் சாப்பிட்டால் வயிற்றுப்புண் ஆறும். ஜீரண சக்தி பெருகும். நோய் எதிர்ப்பு சக்தி உண்டாகும். பார்வைத்திறன் அதிகரிக்கும். பித்தம் குறையும். Milagannam - the traditional Kuzhambu is good for health which tastes good and cleanses stomach, increases metabolism and eye sight, reduces Piththa and cures stomach ulcers when taken with Gingelly Oil. Taste would awesome.

RECIPE FOR MILAGAANNAM @ CURRY LEAVES KUZHAMBU

In a kadai add gingelly oil, saute pepper, jeera and 2 handful of curry leaves.  Grind this in a mixer to fine paste.  In a kadai, add gingelly oil 3 tsp, add asafoetida, mustard seeds and allow to temper.  Now add 2 red chillies to it and 2 or 3 pieces of drumstick (optional) and add Tamarind paste and bring to boil to thick consistency.  Now add the grinded paste to it and bring to boil again.  Remove from flame and serve hot with plain / steamed Rice.

BeSalaa

A signature cuisine specially from Aaharam Kitchen   A special dry dish made with green beans tossed in butter with spinach and Tulsi for a perfect flavour & aroma.... A best side dish accompaniment for any main dish. Goes yummy with toasted plain bread along with a Mint Juice...... (Onion and Garlic adds additional flavour to the dish)

Recipe for BeSalaa...  :  

Cut fresh green beans to 2 inch thick, bring to boil with salt, strain water and keep ready.  In a kadai add 2 tsp of butter, add jeera, sliced onion, sliced garlic and toss in high flame.  Add chopped spinach (Manathakkali Keerai is good), fresh Tulsi leaves, chopped coriander leaves, curry leaves and 1 no sliced green chilly.  Now add cooked beans, sprinkle little salt, saute in high flame for 2 mins, sprinkle a pinch of sugar over it and remove from flame.  Serve hot with Toasted Bread and Mojito / Mint juice..... 

Guru Peyarchi Homam 2018

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On 4th October 2018, Vilambi Varusham, Purattasi Maasam, 18th day (Thursday) at around 40.00 ghatis.. (10.00pm), planet Jupiter would be transitting from Libra (Thula rasi) Visaka 3rd Quarter to 4th Quarter to Scorpio (Vrichika rasi) and bestow its full benefic strrenth to Scopio (Vrichigam), Taurus (Rishabam), Cancer (Katakam) and Pisces (Meenam).  On this auspicious day, Aaharam would be conducting a special Homam after many years for the welfare of its members and their family members.  The homam has its own speciality as it is being conducted at Aaharam premises with Vedic Pandits who are well versed with.  

Those  interested to participate in this Special Guru Peyarchi Homam, shall mention their Gothram, Natchatram and Name with a donation of Rs. 150/-  (Per Person) directly to our Aaharam's Indian Bank Current Account given below.  All details of gothram, natchatram and rasi has to be registered in the link given,  so that the prasadam for those who cant attend in person shall be sent by post by next day.  Should you have any queries, please call on our Admin Mr. Swaminatha Sharma and Mr. Ravi Ramamurthy who would be co-ordinator on this Event.   

You can reach Sharma on 9842324598 and Ravi Ramamurthy on 9790011531 for further queries.  Registration starts on 06/08/2018 and ends on 30/09/2018..

Direct Payment to M/s. Aaharam, Indian Bank

IFSC Code : IDIB000S260  |  Account # : 6350899195

Type : Current Account

Araichu Vitta Sambar

ARAICHU VITTA SAMBAR.... 

One of the traditional recipe again from Tamil brahmins, which almost occupies in many festives / events.  I have normally heard that this araichu vitta sambar goes well with fresh green vegetables... But my favorite always only with pacha sundakkai, which tastes yumm and good for health too... A member from other group has requested to post how to make this Araichu vitta sambar, traditionally.  The traditional method lies, in making of the Grinded Paste.. especially in Ammikkal... Brahmins use fresh vegetables, while non-brahmins use Chinna vengayam aka Shallots for this Araichu Vitta sambar in villages.  Here is the proportion for grainding the paste of the ingredients...

Dhaniya 1 tsp, Channa Dal 1 tsp, Red Chilly 4 nos, Aaharam Asafoetida 1/2 tsp, Grated Coconut 5 tsp, Dry saute all the ingredients, and grind to paste, adding little water.... As usual, while making sambar, add this paste and bring to boil.  

(Hint : some people use 2 red chillies and add Sambar Powder additionally.. But this paste itself is sufficient to make Araichu vitta Sambar.)

Kitchen / Cooking Tips # 34

Kitchen / Cooking Tips # 34

1. ரசம் வைக்கும் போது தேங்காய் தண்ணீரும் சேர்த்து செய்தால் ரசம் நல்ல ருசியாக இருக்கும்.

2. சேப்பங்கிழங்கை வேக வைத்து பிரிஜ்ஜில் அரை மணி நேரம் வைத்து தோலுரித்து வெட்டினால் வழுவழுப்பு இருக்காது.

3. பூரிக்கு மாவு பிசையும் பொது மிதமான வெந்நீருடன் சிறிது பாலும் சேர்த்து பிசைந்தால் பூரி மிருதுவாகவும், நன்கு உப்பியும் வரும்.

4. வெண்டைக்காயயை பொடிதாக நறுக்கி வெயிலில் அரை மணி நேரம் வைத்து பின்னர் பொரியல் செய்தால் வெண்டைக்காயில் உள்ள வழுவழுப்பு நீங்கி விடும்.

5. ரவா தோசை மாவில் இரண்டு தேக்கரண்டி கடலைமாவு சேர்த்து செய்தால் தோசை நல்ல மொறுகலாக வரும்.

6. சப்பாத்திக்கு மாவு பிசையும் போது இரண்டு மேஜைக்கரண்டி தயிரும், வெந்நீரும் சேர்த்து பிசைந்து செய்தால் சப்பாத்தி மென்மையாக இருக்கும்.

7. தோசை ஊற்றுவதற்கு முன்பு தோசைக் கல்லில் எண்ணெய் தேய்ப்பதற்கு பதிலாக தண்ணீர் தெளித்து துடைத்து விட்டு ஊற்றினால் தோசை நன்றாக விரிந்து வரும்.

8. பூரிக்கு மாவு பிசையும் போது ஒரு மேஜைக்கரண்டி கார்ன் ப்ளோர் (சோள மாவு) சேர்த்து செய்தால் பூரி மிருதுவாக இருக்கும்.

9. அரைக் கிலோ ரவையை வாங்கி மொத்தமாக வறுத்து வைத்துக் கொண்டால் உப்புமா, கேசரி செய்வதற்கு எளிதாக இருக்கும்.

10. ஒரு கப் கோதுமை மாவுக்கு இரண்டு பிரட் துண்டுகளை தண்ணீரில் நனைத்து மாவுடன் சேர்த்து பிசைந்து பூரி செய்தால் நல்ல மொறு மொறுப்பாக இருக்கும்.

Ennai Kathirikkai - Brinjal Gravy

Ennai Katharikkai
No onion and No Garlic Recipe

Slit 10 nos of small size Brinjals and keep ready.  Soak tamarind and get thick juice around 3 tsp.  In a kadai, add oil, and saute Channa Dal, Urud Dal, Red Chilly, Asafoetida, Dhaniya, and grated coconut 3 tsp allow to cool and grind to paste and keep ready.  Also saute 2 tomatoes in kadai, allow to cool and make puree.  
In a kadai, add more Gingelly oil, add the tomato puree, add slitted brinjal and cook for 3 minutes.  Now add the grinded paste, add turmeric powder and salt and mix well.  Allow to cook again for 2 mins.  Now add the tamarind juice, curry leaves and check the consistency.  Once oil oozes out from the sides, switch off and serve hot with Steamed Ponni Rice.  
Serve with Pride | Serve with Joy.

Thavala Vadai

THAVALA VADAI

Recipe is very simple makkale : Kuzhi karandi (KK) is measurement.  

Ingredients : 

Channa Dal 1KK, 

Tur Dal 1 kk, 

Urud dal 1/2 KK, 

Payathamparuppu 1/2 KK, 

Raw rice (pacha Arisi) 1 KK.  

Method : Soak all for 2 hours.  Coarse gride with 3 red chillies or according to your spicy level with Asafoetida and Sea Salt.  Add chopped curry leaves and Deep fry in oil in vadai shape... Your crispy authentic, traditional Thavala Vadai is ready.  Serve hot with Coconut chutney...

Recipes with Green Chilly.

Recipes with Green Chilies by our Members from Aaharam group.

1. Kams Krish : Green chilli fresh grated cocunut (small amount) n salt.. Spicy MolagaThogayal..  Kadugu , perungayum thalichu, milagai ennaila vadhakitu, add puli karasal.. Nalka kodhichona thuli vellam... Suda suda milagu seeragam thalicha pongaluku sema side dish

2. Sandhiya Viswanathan : Lots of fresh kothamalli, lots of green chillies, little tamarind, salt to taste, grind them together. Add very little water for grinding.  Only kadugu thalikavum.  Tastes super with dosai, idli, upma, parathas.  This if stored in glass container, lasts for 10+ days Fresh in the fridge.

3.  Padmini Ganapathy Ramanan : Puli milaga pannungo..supara irukum...oru vanalile 3 spoon oil vittukogo.adhil perungayam,kadugu,u.parupu pottu nanna sevandhadhum indha p.milagaya pottu vadhakungo.parthu milaga sila samayam vedikum. Nanna oru plate ah pottu moodidingo.nanna aarina vudan oru orange size Puli eduthundu athudan indha varutha samana pottu thevaiyana salt pottu ungal taste tuku konjam vellam pottu mixie la nanna archudungo..marpadiyum vanaliyil konjam oil vittu indha araitha vizudhai pottu vadhaikidungo... super Puli milaga ready..it will go with curd rice,chappathi,poori.. etc etc....

4. Geetha Ramadurai : Murchi pickle. Just cut into small pieces/ or slit length wise .add kadugu podi, salt , turmeric juice of 2-3 lemons.  Store in a bottle .ready to use when colour changes a little .or say one week.  No need to saute.

5. Geetha Ramadurai  :  Another option cut into long pieces, add garlic pods, gingerpieces, lemon pieces, mix all add little vinregar, salt, tumeric. 

Will be ready to use in a week.  No chilly powder so good for stomach .  Yummy with thayir saadham.

6.  Usha Hareesh : Same like Padmini ma...but we don't grind and add jaggery...gingely oil neraiya vittu, kadugu ,u.paruppu, kariveppilai, p.milagai,grated inji...vadhakki, pull thanni vittu pacha vasana poy gettiya aara varaikkum kelaranum..goes yummy with everything....sambar sadham, rasam, idli dosai chapathi, esp curd rice...this is called vandikkaran chutney..andha kaalathula vandikkaralam dhoora prayaanathukku palayadhum. Indha chutneya sullunu senji edhuthundu povalam.

7.  Jayanthi Hariharan :  Hi u can do milagai piri,that is u addgood amount of oil in a pan and nicely fry it .(vadakkal) the karam goes off.then to this u add enough tamirand,salt and little jaggery and grind to a fine paste.now heat little more oil in kadai add mustard,haldi and hing whens mustard spatter add the ground mixture and cook well untill moisture goes.then cool it and store. This can be used for idly,dosa andcurd rice we make it quite often at home and mu children loves it.not to be consumed more.

8.  Rugmani Hariharan You can make pulymolakais take tamarind and soak it for some time. Cut the chili into two pieces . Put till oil add mustard urd dal when it is done add the chilli put little perungayam and haldi powder. Stir for two three minutes thenadd tamarind water . Add salt and jaggery. Let it boil for some time. When it becomes like pulikkacchil remove it and keep it to cool . It tastes well.

Panneer Cutlet

Recipe : Paneer Cutlet

Posted by Balapriya Venkatakrishnan on 12/06/2018

Take 1 cup crumbled paneer + 1/2 cup cooked potato and mashed + 1 tbsp chopped onion + little grated carrot + 2 grew chillies chopped + little grated ginger + little Kashmiri red chilli powder + 1 tbsp chopped corainder leaves + little amchur powder and Garam masala + 2tbsp corn flour + salt as required + 3 tbsp bread crumbs. Combine all the ingredients.

Prepare maida paste: 4 tbsp corn flour + pepper powder little + 2 tbsp maida + salt + water. Mix well to form lump free and flowing consistency batter.  Make small balls from the dough and do like cutlet shape. Now dip it in prepared maida paste and cover the batter all sides of cutlet.  Then coat with bread crumbs all sides. Now shallow fry the cutlets till it turns golden brown.

Kitchen / Cooking Tips # 33

Cooking / Samayal Tips # 33

1. சூப் செய்ய சோள மாவு தான் தேவை என்பது இல்லை. 2 ஸ்பூன் ஜவ்வரிசியை வெறும் வாணலியில் வறுத்து நன்றாக பொடி செய்து சூப்பில் சேர்த்தால் 'திக்' காகவும் இருக்கும், சத்தும் அதிகம். Its not necessarily be Corn Flour to be used for soup. Dry saute 2 tsp Javvarisi, powder it and add to the soup, which will get thickened and good for health too. (Diabetes patients please avoid this Tip)

2) பிரெட் துண்டுகளின் மேல் வெண்ணெய் தடவுவதற்கு முன்னால், வெண்ணெயில் சிறிது பால் விட்டு நன்றாகக் குழைத்துக் கொள்ளுங்கள். பிறகு வெண்ணெயை சீராகத் தடவ சுலபமாக இருக்கும் என்பதுடன், வெண்ணெயும் குறைவாகவே தேவைப்படும். Before applying butter over bread, mix butter in little milk and beat well. Applying butter would be easy and less butter can be used too. 

3) சட்னி வகைகள் (குறிப்பாக தேங்காய் சட்னி) மிகுந்துவிட்டால், அவற்றுடன் புளிக்காத தயிர், பொடியாக அரிந்த வெங்காயம் அல்லது காராபூந்தி சேர்த்துக் கலந்தால், சுவையான ராய்த்தா தயார். Fine chop onion and top up with Karaboonthi in left over coconut chutney and add curd and mix well. Adjust salt. A special Onion+chuntey Raitha is ready to serve for main dish.

4) வத்தல் குழம்பு அல்லது காரக்குழம்பில் காரம் அதிகமாகிவிட்டால் கவலையே வேண்டாம். ஒரு தேங்காய் மூடி துருவி அதில் இருந்து பால் எடுத்து, குழம்பில் விட்டு இறக்கி விடுங்கள். காரம் குறைவதுடன், சுவையும், மனமும், அபாரமாக இருக்கும். If you find excess spicyness in Karakuzmbu or vathal kuzhambu, add coconut mill and remove from gas. The spicy level would reduced, taste and aroma would be perfect.

5) To have a perfect aroma and perfect taste of Tea (which ever brand you use)... always simmer the flame afer adding the Tea powder / Tea leaves in the boiling water. Never let it boil in full temperature. Switch off the gas and wait for a minute and filter the decoction. 

6) Sometimes, we get new rice, which when cooked in pressure cooker becomes mushy. To get a non-sticky cooked rice, add 1 tsp of cooking oil in the rice and pressure cook. You will get a perfect cooked rice.

7) கிரேவி வகையறாக்கள் செய்யும்போது பிடி வேர்க்கடலையை எடுத்து தோல் நீக்கி, அரைமணி நேரம் நீரில் ஊறவைத்து நைஸாக அரைத்து சேர்த்தால் கிரேவி ரிச்சாக, டேஸ்ட் அபாரமாக இருக்கும். (Those who are lack of Cashewnuts for gravy, can substitute adding soaked peanuts to the gravy)

8) பாகற்காயை அப்படியே வைத்தால் ஒன்றிரண்டு நாட்களில் பழுத்து விடும் இதைத் தவிர்க்க காய்களை மேற்புறமும் அடிப்புறமும் வெட்டி விட்டு இரண்டாக பிளந்து வைத்து விடவும். பாகற்காய் பல நாட்கள் வரை பழுக்காமல் இருக்கும். To avoid ripening of Bittergourd, cut on both edges, slice on the middle and keep it, which will last fresh for more days.

9) கொத்தமல்லித்தழை, கறிவேப்பிலை போன்றவற்றை அலுமினியம் ஃபாயில் பேப்பரில் சுற்றி ஃப்ரிட்ஜில் வைத்தால் நீண்ட நாட்கள் அழுகாது. If we keep coriander & curry leaves in an aluminium foil and stored in fridge, it would last for longer days. 

10) எலுமிச்சை பழத்தை தீயில் காண்பித்து சூடாக்கிவிட்டு, பிழிந்தால் பிழிவதற்கு எளிதாக இருக்கும் If you slightly warm the Lemon on the gas stove, you will find easy to squeeze the lemon.

11) தயிர் நீண்ட நேரம் புளிக்காமல் இருக்க இஞ்சியின் தோலை சீவி விட்டு கொஞ்சம் தட்டி தயிரில் போட்டால் புளிக்கவே புளிக்காது. Remove skin of ginger and mash it. Add this to the Fresh curd. This will stop curd turning to sourness.

Cooking Tips for Sugar Syrup

Secret Cooking Tips for Making of Sugar Syrup 

Posted by Chef. Swaminatha sharma on 19/05/2018

Always use wooden spatula while making sugar syrup.  Dip the spatula and lift up.  Allow to cool for few seconds.  Now touch the syrup with your fore finger and touch your thumb together to check the consistency of the syrup.  Stages progress fairly quickly after a point, so check frequently.

1. Half-thread consistency is when a single thread is formed and breaks immediately when your forefinger and your thumb are pulled apart gently.

2. One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.

3. Two-thread consistency is when two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently.  This stage is also called the soft ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball.

Women Entrepreneurs

Women Entrepreneurs to work as Seller Points for Unidentified areas for our Home made Traditional Aaharam products are most welcome...Share to your near and dear.

Karuvepillai Thokku - கறிவேப்பில்லை தொக்கு

Tanjore's Special / Traditional 

Karuvepillai Thokku - கறிவேப்பில்லை தொக்கு

Posted by : Chef Swaminatha Sharma on 04/04/2018

A special thokku from Tanjore brahmins, which is good for the sunny season, removes stomach burns and makes body cool and makes digestion very easy, as it has Gingelly oil and Asafoetida too.

Out Tanjore Method : Saute, 1 tsp of Pepper, 2 tsp of Tur Dal, 3 Red Chillies, 1 tsp of Asafoetida, 1/2 inch Tamarind, 1 cup of Curry leaves one by one in oil and allow to cool. Add sea salt and turmeric powder to it and grind to fine paste. In a kadai add 4 tsp of gingelly oil and add the grinded paste and make it to a thick paste, until water is fully absorbed and oil floats.... Your traditional / authentic Curry Leaves aka Karuveppillai Thokku is ready to serve with Plain rice, Curd Rice, etc. 

(For Your information, this is available in YouTube explained by Mrs.Ganesan from Trichy)

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.

Panchangam 2018-2019

Dear Members....

Panchangam (Almanac) for the year Vilambi 2018-2019 is now available for download from our Vedic astrology Website and Sree Lalitha Trust Website... You can click the website link and proceed for download.  

This facility is made available for those who cannot get Hard Copy of our Panchangam.  Also for our people who work out of country, this would be very easy and handy too... 

www.sreelalithatrust.org

www.vedastrology.blogspot.in

Ginger Pachadi

Here is video making of Home made Ginger Pachadi

A Traditional no-onion no-garlic recipe...

Aratikkaya Koora - Vazhakkai Gravy

Aratikkaya Koora - Vazhakkai Gravy (Raw Banana)

Posted by Swaminatha Sharma on 16/02/2018

(This is no Garlic Recipe)

Peel skin of 1 big size Raw banana, chop to 2 inches size and bring to 3/4 boil in Water added with Turmeric and Salt, Drain and keep ready.  In a kadai add 5 tsp of oil, temper mustard seeds, 1 tsp full of Jeera and 1 big size finely chopped onion and fry till brown.  Now in a mixer, add 2 medium sized Tomates, Green Chillies (According to your spicy level), 1 inch size Ginger and grind to paste.  Add this paste to the sauted onion and mix well.  Now add the boiled Raw Banana, add turmeric powder, Coriander Powder and mix well.  Check water consistency and Salt and add if necessary.  Now in a mixer, add 1 tsp of grated Coconut, 2 tsp of peanuts and 1 tsp of Raw rice, make it to a fine paste and add to the gravy.  Mix well, cover with lid and cook in medium flame for 2 mins.  Remove lid, stir well and serve hot with Raw Rice.  The best side for Roti also.

Your Aratikaaya Koora / Vazhakkai Gravy is ready.

Kadai Chole

KADAI CHOLE
Posted by Meera Sriram on 11/02/2018

2 cups channa

2 table spoon chole masala

1 tea spoon red chilli powder

1 tea spoon coriander powder

1 teaspoon cumin powder

1 teaspoon dried mango powder

1/2 teaspoon garam masala 

Salt to taste

Small piece Ginger cut into thin slices 

1 green chilli slit

2 tomatoes cut into big cubes

Ajwain(Omam) 1/2 teaspoon

Oil or ghee

Cook channa, drain the water and transfer into a bowl. Then add chole masala, red chilli powder, coriander - cumin powder, dried mango powder, garam masala and salt. Mix them well. Now take a pan, add oil or ghee. Once oil or ghee is hot add ajwain to that and transfer the channa .. cook for 2 mins and then add ginger, green chilli and tomatoes to that.. cook again for 2 mins. Garnish with cilantro.

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...

Coconut Powder - தேங்காய் பொடி

Recipe for Coconut Powder - தேங்காய் பொடி 

Posted by Anu Radha on 04/02/2018

One cup grated coconut

One small cup urad dhal

One small cup channa dhal

10 red chillies 5 balagai chillies

Asafoetida ...a pinch

Salt to taste

Dry fry each item separately...cool well...first powder dhals and then add coconut... Powder it

Here comes the variation

1. U can use dry coconut also.(kopparai)..I used store bought dry coconut powder

2. If u use normal coconut..dry fry till water evaporates in very low flame...

3. U can dry fry little tamarind also and grind with other ingredients

4. U can dry fry curry leaves also and add with other ingredients

5. U can dry fry till/ ellu also 

6. U can add coriander leaves... Dry fry n add with other ingredients

Each one will give different flavour