Ingredients:

• Plantain 1
• Fennel ½ tsp powdered
• Red chili powder 2 tsp
• Coriander powder 2 tsp
• Turmeric powder ½ tsp
• Curry leaves
• Salt

Procedure:

1. Slice the plantain into think chips and soak in water
2. Drain the water and mix in the fennel powder, chili powder, coriander powder, turmeric powder, curry leaves, and salt
3. Hear 4 tsp oil in a pan and fry mustard seeds
4. Add the mix from step 2
5. Cover the pan with a lid and cook in slow fire till the mix gets dry
6. Add 2 tsp oil and continue frying by turning  the plantain pieces till they get golden brown

Ingredients:

• Plantain 1
• Onion 1
• Tomato ½
• Coconut 50 grams (0.1 lb)
• Fennel 1 tsp powdered
• Red chili powder 2 tsp
• Coriander powder 3 tsp
• Turmeric powder ½ tsp
• Mustard seeds 1 tsp
• Cinnamin stick 1 stick
• Salt

Procedure:

1. Slice the plantain into think chips and soak in water
2. Slice the onion and tomato into small pieces
3. Grind the coconut and fennel into a fine paste and to this paste add the chili powder, coriander powder, turmeric powder, and salt
4. Hear 4 tsp oil in a pan and fry mustard seeds and cinnamon sticks
5. Add the onions and tomatoes and fry till the onions turn light brown
6. Add the coconut paste mix, plantain pieces, and curry leaves and cook in medium fire till the gravy thickens

Ingredients:

• Toor dal 1 cup
• Channa dal 1 cup
• Red chilies 8
• Cumin 1 tsp
• Green beans 250 grams (½ lb) finely chopped
• Grated coconut 1 cup
• Mustard seeds 1 tsp
• Urad dal 2 tsp
• Curry leaves

Procedure:

1. Soak both the dal’s in water for 2 hours and drain the water
2. Grind the red chilies, cumin, salt, and the soaked dal’s into a coarse mix
3. Shape the mix into thick pancake shapes and steam cook them
4. When it’s cooled down knead it lightly to make it powdery again
5. Cook the green beans with a little salt and keep aside
6. Heat 4 tsp oil in a pan and fry mustard seeds and ural dal. When the splutter add the cooked dal mix and cook for a minutes
7. Add the cooked beans and curry leaves and cook for a minutes
8. Add the grated coconut and mix well and remove from heat

Ingredients:

• Vegetables: Drumstick 1, Plantain 1, Potato 1, Pumpkin 500 grams (1 lb), Poosanikai (White Pumpkin) 500 grams (1 lb), Sakkarai valli kilangu (Sweet potatoes)
• Coconut 100 grams (¼ lb)
• Cumin 1 tsp
• Green chilies 4
• Coconut oil 2 tsp
• Yogurt 2 cups
• Mustard seeds 1 tsp
• Curry leaves

Procedure:

1. Cut the vegetables and cook with salt, turmeric powder, and some water
2. Grind the coconut, cumin, and green chilies into fine paste and mix with the cooked vegetables
3. Add the coconut oil, yogurt, and salt
4. Head 2 tsp oil in a pan and fry the mustard seeds. When they start spluttering add the curry leaves and the vegetables and cook for a minute

Ingredients:

• Vegetables: Green Beans, Kothavarakai (Cluster beans), Vazhaipoo (Plaintain flower) – 0.25 Kg (0.5 pound) finely chopped
• Channa dal 1 cup
• Toor dal ¾ cup
• Cumin 2 tsp
• Red chilies 10
• Mustard seeds 1 tsp
• Turmeric powder 1 pinch
• Curry leaves

Procedure:

1. Prep:
   • Add a pinch of turmeric powder to the finely chopped vegetables and cook with enough water and cook the vegetables until the water is gone
2. Soak the channa dal and toor dal in water for 2 hours and drain the water
3. Add the red chilies, cumin, and salt and grind coarsely without adding water
4. Steam cook the mix for 7 minutes and allow it to cool
5. Grind the mix again for around 30 seconds to make a coarse mix
6. In a pan head 6 tsp oil and fry the mustard seeds and when they start to splutter add the coarse ground mix and fry for a minutes
7. Add the cooked vegetables and fry for a minute
8. Add the curry leaves and turn off the stove

Ingredients:

• Raw rice flour 4 cups
• Salt

Procedure:

1. Add 1 tsp salt and 1 tsp oil to the rice flour
2. Add adequate water to the rice flour and mix till it reaches the consistency of idli batter or pancake mix
3. Pour the batter into a pan and heat in medium fire while consistently stirring till it hardens into a thick paste suitable for making into flat thin sheets
4. Make the batter into small round balls and press them into flat round sheet the thickness of a roti/tortilla
5. Take the pooranam (stuffing) and stuff it like a dumpling and steam it

Pooranam (stuffing) recipes:

Kolukkattai Pooranam

Kolukkattai Channa Dal Pooranam

Kolukkattai Coconut Chutney Pooranam

Ingredients:

• Coconut 1/2
• Red chilies 5
• Asafoetida 1 pinch
• Mustard seeds 1 tsp
• Urad dal 1 tsp
• Curry leaves

Procedure:

1. Grind the coconut, red chilies, salt, and asafoetida with minimum water into chutney
2. Heat 2 tsp oil in a pan and fry mustard seeds, urad dal, and curry leaves till it splutters and then add it to the chutney and mix

Ingredients:

• Channa dal 2 cups
• Cardamoms 2 powdered
• Brown sugar 1 cup

Procedure:

1. Boil 8 cups of water and add the channa dal and cook it fully. Drain the water and allow it to cool
2. Add the cardamoms and the cooked channa dal and grind it coarsely
3. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
4. Add the ground channa dal mix to the brown sugar syrup

Ingredients:

• Coconut 2 cups – grated
• Brown sugar 1 cup
• Cardamoms 2 powdered

Procedure:

1. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
2. Add the grated coconut and the powdered cardamoms
3. Keep stirring till the mix hardens to the required consistency (consistency of bread pudding)

Ingredients:

• Parboiled rice 4 cups
• Raw rice 2 cups
• Urad dal 1 cup
• Fenugreek 2 tsp
• Channa dal 1tsp

Procedure:

1. Soak both the rice and fenugreek together in water for 4 to 6 hours
2. Soak the urad dal, and channa dal separately in water for 4 to 6 hours
3. Grind urad dal into smooth paste and keep aside
4. Grind the rice, fenugreek, and channa dal together until it’s a nice paste and mix it with the urad dal paste
5. Add salt, required amount of water and mix the batter by hand until the consistency is even
6. Allow the batter to ferment overnight at room temperature