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Vegetable Poriyal

Ingredients:

  • One of the following vegetables – 500 grams (1 lb)
    • Cabbage
    • Cluster Beans (Avarakkai)
    • Green Beans
    • Black Eyed Beans (Karamani)
  • Onions – 2 tsp, finely chopped
  • Green Chilies – 1, finely chopped
  • Red chilies – 1, cut in two
  • Oil
  • Salt
  • Curry leaves
  • Coconut – 2 tsp, grated
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp

Method:

  1. Cook the vegetable with salt and a pinch of turmeric and keep aside
  2. In a pan add 2 tsp of oil and add mustard seeds, urad dal, curry leaves, and fry them
  3. Add the green chilies, red chilies, onions and fry till they start to brown
  4. Add the cooked vegetables and fry for two minutes
  5. Add the grated coconut, stir and turn off the stove.

Note:

  • If cooking cabbage then add 2 tsp finely chopped ginger stir just before turning off the stove
  • Add a handful of  Moong Dhal (Pasi Paruppu)  to the vegetables & cook

Beans/Cabbage Porial

Ingredients:

  • Pasiparuppu (broken green-gram dhal)-2 tsp
  • beans/cabbage-250g-finely chopped
  • Green chilli 2 no – finely chopped
  • Coconut powder/scrapping – half cup
  • mustard 1 tsp
  • urad (blackgram) dhall –1tsp
  • curry leaves 10
  • turmeric powder half tsp
  • salt to taste

Method:

  1. Heat 150 ml water in a kadai. Wash pasiparuppu and add to boiling water and cook for 3 minutes. Add beans/cabbage, turmeric powder and salt to taste. Allow the water to boil off and remove from heat.
  2. Heat 2 tsp oil and roast mustard and urdu dhall till they splutter. Add green chilli and curry leaves. Add cooked vegetables and mix coconut powder. Througly mix and cook for a minute and remove from fire.

Adai-Alavanthipuram Special

Ingredients:

  • Boiled rice 1.5 cup
  • raw rice 0.5 cup
  • tuar dhal (red gram) 1 cup
  • channa dhal (Bengal gram) 0.25 cup
  • red chili 6
  • red chili powder 1 tsp
  • sombu (aniseed) 3 tsp
  • hing (asafetida) 1 pinch
  • small onion 2 cup-thinly sliced
  • ginger 1”-finely sliced
  • curry leaves 20 -broken
  • oil
  • salt to taste

Procedure:

  1. Wash both rices and soak in water for 2-3 hr. Wash both dhals and soak in water for 2-3 hr.
  2. Grind red chilies, sombu, asafetida, salt into coarse paste. Add soaked rice and grind coarsely. Add soaked dhal and grind again coarsely with adequate water to make a thick batter.
  3. Add sliced red chili powder, small onion, ginger, curry leaves, mix well and keep aside for 1 hr.
  4. Heat a shallow pan; pour the batter into a thick, round layer, a little loosely by spreading it with a ladle. Add drops of oil and turn it when bottom side turns golden brown. When this side also turns golden brown, remove the adai and serve with jaggery/ sambar/coconut chutney.

Chettinadu Milk Paniyaram

Chettinadu Milk Paniyaram

  • Raw rice (1 cup)
  • Urad (black gram)
  • dhal (1cup)
  • sugar (1cup)
  • coconut milk 3 cups
  • cardamom 2

1. Clean 1 cup of raw rice and 1 cup of Urad (black gram) dhal with water and soak in water for 30m. Grind them into thick batter.
2. Heat oil in a pan. Drop small goblets of batter into oil and fry till turn light brown. Remove from oil and drop them into warm water for a while and collect them in a bowl.
3. Add sugar and crushed cardamom to coconut milk. Soak the paniyaram for 5m and serve

Ennai Kathrikai (Oily Eggplant)

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

Sakarai Pongal (Sweet Pongal)

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 no
  • Raisin (dry grapes) – 20 no
  • Cardamom 10 split
  • Coconut cut into tiny bits (1/2 cup)
  • 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 and press cook (3 whistles +3 m sim) with water (3 to 4 cups of water for each cup of rice+dal). When cool, open the cooker and lightly smash the rice-dhal mix. Check the consistency, if watery, heat in sim mode further with constant mixing to get desired consistency
  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. Remove from heat and mix the boiled rice to the syrup
  5. Fry the cashews, raisins and coconut bits, each separately, in 2 tsp ghee till they brown lightly and add to the rice
  6. Add crushed cardamoms and the left over ghee and mix well

Rice Pongal-(White (Ven) Pongal)

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

Plantain Curry (Fry model)

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

Plantain Curry (Gravy model)

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

Beans Usili

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