Ingredients:

• Rice flour 4 cup
• Payatham paruppu (Moong dal) 1 cup
• Urad dal 1 cup
• Butter 2 tsp
• Salt
• Omam (carom seeds) 1 tsp
• Crushed red chilies 4 tsp
• Jeera (Cumin) 1 tsp
• Ellu (Gingelly/Sesame seeds) 1tsp
• Coconut milk – enough to make the dough

Procedure:

1. Prep:
   • Roast the moong dal and urad dal separately in pan without oil till it turns light brown.
   • Let both the dal’s cool and then grind them separately into a fine powder
2. Mix the rice flour, moong dal powder, and urad dal powder together. Add salt and butter and mix well
3. Add the omam (carom), jeera (cumin), ellu (gingelly/sesame), red chilies to the flour and mix well
4. Add the coconut milk to the flour to make dough
5. Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into oil to fry it till its golden brown. Use the star patternin the muruku press (extruder) so that the muruku has a ridges

Ingredients:

• Rice flour 4 cup
• Payatham paruppu (Moong dal) 1 cup
• Butter 2 tsp
• Salt
• Omam (carom seeds) 1 tsp
• Jeera (Cumin) 1 tsp
• Ellu (Gingelly/Sesame seeds) 1tsp
• Coconut milk – enough to make the dough

Procedure:

1. Prep:
   • Roast the moong dal in pan without oil till it turns light brown.
   • Let the moong dal cool and then grind it into a fine powder
2. Mix the rice flour and the moong dal powder together. Add salt and butter and mix well
3. Add the omam (carom), jeera (cumin), ellu (gingelly/sesame) to the flour and mix well
4. Add the coconut milk to the flour to make dough
5. Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into oil to fry it till its golden brown. Use the star pattern in the muruku press (extruder) so that the muruku has a ridges

Ingredients:

• Rice flour 4 cup
• Ural dal 1 cup
• Butter 2 tsp
• Salt
• Omam (carom seeds) 1 tsp
• Jeera (Cumin) 1 tsp
• Ellu (Gingelly/Sesame seeds) 1tsp
• Perungayam (Asafoetida) 2 pinch

Procedure:

1. Prep:
   • Roast the ural dal in pan without oil till it turns light brown.
   • Let the urad dal cool and then grind it into a fine powder
2. Mix the rice flour and the urad dal powder together. Add salt and butter and mix well
3. Add the omam (carom), jeera (cumin), ellu (gingelly/sesame) to the flour and mix well
4. Add perungayam (asafoetida) powder to water and mix with the flour to make dough
5. Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into oil to fry it till its golden brown. Use plain round pattern in the muruku press (extruder).

Ingredients:

• Tamarind paste 2 tsp
• Eggplant 5
• Onion 1 thinly sliced
• Tomato 1 thinly sliced
• Green chili 1 thinly sliced
• Fenugreek 1 tsp
• Mustard seeds ¼ tsp
• Sesame seeds 1 tsp
• Pepper powder 1 tsp
• Red chili powder 2 tsp
• Turmeric powder 1 pinch
• Salt

Procedure:

1. Mix the tamarind in 4 cups of water
2. Slice the eggplant from the end till ¾ so that its connected near the stem and soak in water
3. Roast the sesame seeds, fenugreek seeds, and mustard seeds each separately and grind them to a powder and mix it to the tamarind juice
4. Add the pepper powder, chili powder, turmeric powder, and salt to the tamarind juice
5. Heat 6 tsp oil in a pan and fry the onions, tomatoes, and green chilies for 2 minutes
6. Add the eggplant and and cook them completely
7. Add the tamarind juice mix and cook till till the gravy thickens

Ingredients:

• Fish 500 grams (1 lb)
• Onion 2 cut into thick pieces
• Tomato 1 thinly sliced
• Tamarind paste 2 tsp
• Red chili powder 3 tsp
• Coriander powder 4 tsp
• Turmeric powder ½ tsp
• Coconut ¼ cup
• Fennel 1 tsp
• Fenugreek or Karuvadagam 1 tsp
• Curry leaves
• Salt

Procedure:

1. Grind the coconut and fennel into fine paste
2. Soak the tamarind in water and extract the juice. If you are using tamarind paste just dissolve it in water
3. Add the coconut/fennel paste, chili powder, coriander powder, turmeric powder, and salt to the tamarind water and add more water if needed to get the desired quantity of kulambu
4. Heat 4 tsp of oil in pan and fry the fenugreek (or karuvadagam) till it splutters and then add the onion
5. After frying the onion for a minute add the tomato and fry till golden brown
6. Add the tamarind water from step 3 and let boil for 7 minutes or till the raw chili powder smell is gone
7. Add the fish slices, curry leaves and boil for another 3 minutes

Ingredients:

• Chicken legs 6
• Cinnamon 1 inch
• Cloves 3
• Cardamoms 2
• Fennel 1 tsp
• Cumin 1 tsp
• Black pepper 1 tsp
• Onion 3
• Tomato 3
• Garlic 10 cloves
• Ginger 1 inch piece
• Chili powder 2 tsp
• Coriander powder 1 tsp
• Turmeric powder ½ tsp
• Curry leaves
• Cilantro finely chopped
• Corn powder 2 tsp
• Salt

Procedure:

1. Grind the cinnamon, cloves, cardamons, fennel, cumin, and pepper into a fine powder
2. Grind the onions, tomato, garlic, and ginger into fine paste
3. Mix the paste and powder with the chicken paste
4. Add the chili powder, coriander powder, turmeric powder, salt, and curry leaves to the chicken and marinate for 30 minutes
5. Add half a cup water to the marinated chicken and pressure cook for five minutes
6. Heat 2 tsp oil in a non-stick pan and add the cooked chicken with the gravy and cook in low heat till the gravy thickens
7. Add the cilantro and remove from fire

Ingredients:

• Chicken legs 6
• Cinnamon 1 inch
• Cloves 3
• Cardamoms 2
• Fennel 1 tsp
• Cumin 1 tsp
• Black pepper 1 tsp
• Onion 1
• Tomato 1
• Garlic 10 cloves
• Ginger 1 inch piece
• Chili powder 2 tsp
• Coriander powder 1 tsp
• Turmeric powder ½ tsp
• Curry leaves
• Cilantro finely chopped
• Corn powder 2 tsp
• Salt

Procedure:

1. Grind the cinnamon, cloves, cardamons, fennel, cumin, and pepper into a fine powder
2. Grind the onions, tomato, garlic, and ginger into fine paste
3. Mix the paste and powder with the chicken paste
4. Add the chili powder, coriander powder, turmeric powder, salt, and curry leaves to the chicken and marinate for 30 minutes
5. Add half a cup water to the marinated chicken and pressure cook for five minutes
6. Heat 2 tsp oil in a non-stick pan and add the cooked chicken with the gravy and cook in low heat till the gravy thickens and starts to stick to the chicken pieces
7. Add the cilantro and remove from fire
8. Sprinkle the corn powder on the chicken pieces and fry in oil for a minute

Ingredients:

• Milk 1 liter (¼ gallons)
• Raw rice 50 grams (2 ounces)
• Cashews 6 finely sliced
• Cardamoms 3 powdered
• Sugar (depends on how sweetness you want)
• Pachai Karpooram (Raw Camphor) size of a whole black pepper
• Ghee (clarified butter) 2 tsp

Procedure:

1. Prep:
   1. Fry the rice in 1 tsp ghee on low heat till it becomes golden brown.
   2. Let the rice cool
   3. Grind it coarsely and boil it in water and cook it
2. Heat the milk in low heat until it reduces to half its volume
3. Add the cooked rice and cook for 5 minutes and remove from heat
4. While its still hot add sugar, cashews, cardamoms, pachai karpooram, and the left over ghee and stir till the sugar dissolves

Ingredients:

• Raw rice 250 grams (½ lb)
• Paasi paruppu (Moong dal) 50 grams (½ cup)
• Vellam (Jaggery/Brown sugar) 300 grams (¾ lb)
• Cashews 10
• Cardamom 10 split
• Ghee (clarified butter) 100 grams (½ cup)

Procedure:

1. Fry the moong dal in a pan without oil till it turns light brown
2. Mix the rice and dal together and cook with water (3 cups rice for each cup of rice+dal)
3. Heat ½ cup water in a pan with the brown sugar and boil till the syrup reaches the consistency where if you take a pinch of the syrup between your fingers it should be sticky and form a thread between the fingers
4. Mix the rice paste to the syrup and remove from the heat
5. Fry the cashews in 2 tsp ghee till the brown lightly and add to the rice
6. Add crushed cardamoms and the left over ghee and mix well

Ingredients:

• Raw rice 250 grams (½ lb)
• Paasi Paruppu (Moong dal) 50 grams (½ cup)
• Crushed black pepper 2 tsp
• Cumin 2 tsp
• Ginger 1 inch piece diced
• Cashews 10 diced
• Ghee (clarified butter) 100 grams (1 cup)
• Curry leaves
• Cilantro
• Salt

Procedure:

1. Add water (3 cups water to one cup rice+dal)
2. Cook the rice and dal with salt in a cooker
3. Heat 4 tsp oil in a pan in slow fire and fry the pepper and cumin till they splutter
4. Add the cooked rice and mix well
5. Fry the cashews ginger in ghee and add them to the rice along with the ginger
6. Add the left over ghee, curry leaves, and cilantro