Sarkarai Pongal

English:

Ingredients:

Channa Dal – 1/4 cups
White rice – 1 cup
Green Dal – 1/4 cups
Jaggery – 3.5 cups
Milk – 1 cup
Water – 1 cup
Cashew nuts – 1 cup
Sultanas – 0.5 cup
Green Camphfor – 4 pieces
Cardamom powder – 4 pinches
Ghee – 1.5 cups

Method:

1. Mix the milk and water and boil till bubbles appear
2. Mix the rice and the Dals together
3. When the milk and water mix has boiled, add the rice and Dals to it
4. Cook the rice mix in a pressure cooker for 3 sounds (whistles)
5. Add the ghee to a pan and fry off the cashews and sultanas in it till golden brown
6. Add the camphfor and cardomom powder to this mix and set aside
7.

THAVAYANA SAMONKAL                                     SAKKARAI PONGAL

1, RAICE   1cup

kadala parruppu 1/4 cup

payantah parruppu 1/4 cup

velalm 3 1/2 cup

milk 1cup

watter  4 cup

cashunet, theratchi pacha  karporam

ellaka powder

geey1 1/2 cup

1st milk , watter  mixe panni gas la vythu athu kothikkum pothu raice parruppu mixe panni vythundu athu kothikkum pothu ponkalo ponkal nu sollind podanum elalrrum (nambathula nan pannuven illa athu madri)2, atha ella thaum pottu cokkarla 3 sound varrum vary vythukkanum

4 athu arathukkulla 1ru vana la 1st konjam geey vittu monthri , theratchy brown na varuthu eduthu vythukkanum ( athulaya pacha karporam , elakka ellom podalom )

vellam pottu konjam  watter 1/2 cup vittu athu karyetahthum vadi kattindu athu nanna thick varrum pagu kku monnadi stage la varrum cooker la atha eduthu nanna mixe pannikaknum (kozaya) apporam vana la pagu al pottu nanna mixe pannanum next vrruthu vythurukkum porrulla athula pottu balnse geyy um athula vettu nalal mixe panni kkanum

umamcikku pannittu sapidalom ya

Elumichangai Oorugai – Lemon Pickle

lemon pickle thavayana samon (raise cooker cup)

1, lemon                  1big
2,lemon juice            1/2 cup
3,salt                         2 spoon
4red.chilli powder        2 spoon
5.venthayam               1/2 spoon
6.oil                               2 cup
7. perrugayam                2 pinch
8.karrri leaves                 4
9.green chilli                  4
10.manjal podi      1/2 spoon
11.mustered                   1spoon
                                                            Method

 1step dry vanala  vernthayam prown na varruthu (mixe laventhayam powder ) pannikanum 
 2step vanala oil vettu mustered pottukanum 
3.gas off pannittu red chilli powder,manjal podi,perrukayam,salt,karri leaves,venthayam podi,green chilli9 stright ta cut pannikanum) lemon juice 
4,(big lemon skin na remove pannittu small piece sa cut pannikanum ) lemon piece athula pottu nalla mixe panni air tight  modi vykkanum daily kilarrivedanum 3rd day nall ooorri irruikkum thayer sathathukku supper ra irrukkum 

 

Milagu Kozhambu (Pepper Kozhambu)

English:

Ingredients:

Tamrind water – 4 cup

salt – 1 tsp

Black pepper – 4 tsp

Curry  leaves – 10

Toor Dal – 1/2 spoon

Asefotida – 1 pinch

Mustard seeds – 2 tsp

Fenugreek seeds – 1/4 tsp (Will go sour if too much)

Dried red chilli – 1 piece broken

Method:

1. Heat oil in a pan, add pepper, toor dal, red chilli, fenugreek seeds and fry till brown. Add curry leaves and fry off again.

2. Mix the contents into a fine powder in a mixie

3. Heat oil in a pan, add mustard seeds and asefotida

4. Add the tamarind water and salt

5. Boil till you can not smell the tamarind (about 5 minutes)

6. Add the powder and reduce by heating and stirring

7. Wait till it goes thick. Add some cornflour in water and mix in for a thicker consistency

Thamizh:

Thevayana Portukal:

puli water – 4 cup

salt – 1 tsp

milagu – 4 tsp

karri leaves – 10

thuvaram paruppu – 1/2 spoon

perrukayam

kadugu

venthayam – 1/4 tsp ( josthy potta kasakkum )

red chilli 1

Sey Murai:

1. vanala 1spoon oil vettu milagu, doordoll,red chilli, ventahyam ya brown na varruthukaknum antha hotla ya karri leaves pottu 2min kku apporam gas off pannidanum

2. etha powder pannikaknum

3. vana la oil vettu kadgu, [perrukayam thalichukkanum

4. puli watter ra vedanum salt add pannanum

5. puli smel ponathom( 5min kothicha pothom )

6. entha powder pottudanum kittiya agum gas off pannidanum

7. thick ka varala na cornflower 1sponn karrethu vedanum (ethu  ella kozambukkum pananlom )

Onion Vetha Kozhambu

Ingredients:
Mustard seeds – 1 tsp
Dried red chilli – 2
Fenugreek seeds – 4 tsp
Curry leaves – 20 leaves
Turmeric – 4 tsp
Asefotida – 2 tsp
Tamarind water – 4 cups
Onion/Shallots (sliced rings) – 1 cup
Urid Dal – 1 tsp
Channa Dal – 1 tsp
Sambar Powder – 4 tsp

Method:
Fry the mustard seeds, asefotida and fenugreek seeds and dried red chilli (broken) with the onion till golden brown.
Add turmeric, Sambar Powder and salt as required.
Pour the tamarind water into the mix.
Boil till you can not taste the tamarind anymore.

Arisi Upma (Rice Upma)

Ingredients:
Group #1:
Rice – broken roughly 1 cup
Channa Dal – 0.25 cup
Toor Dal – 0.5 cup
Pepper – little
Cumin Seeds – little

Group #2:
Urid Dal – little
Channa Dal – little
Mustard seeds
Peanuts
Ginger
Curry Leaves
Assafotida
Salt
2 red chillies
2 cups of water

Method:
Crush ingredients in Group #1 roughly in a mixie
In oil, fry off Group #2
Add mixture above and mix without lumps
Cook the mixture in a microwave for 5 minutes in Fresh Vegetable or Rice  mode.

Araithu Vitta Sathumudhu (Mysore Sathumudhu)

Thevyana Porutkal:

Thuvaram parruppu – 1 Spoon
Thaniya – ¾ Spoon
Milagu – ¼ Spoon
Sirakam – ½ Spoon
Karrivappli
Cocanut – 1 Spoon (Arykkum pothu pottukkanum)
Puli  water – 4 Cups
Tomatto juice – 1 cup
Salt – 2 Spoon
Perrukayam – 1 pinch
Manjapodi – ¼ Spoon
gey – 1 Spoon
Mastard – ½ Spoon

Sey Murai:

1. entha samon lom oil 1 Spoon vitu Brown na varruthukkanum
2. Puli water, tomato juice la salt, perrukayam, manjapoei lom pottu 5 min kothikkanum
3. Aryetha mixes a athula podanum
4. Gey la kadugu,karrivappli, siragam pottu athula vedanum

English Translation:

Ingredients:

Toor Dal – 1 tsp
Coriander Seeds – ¾ tsp
Black Pepper – ¼ tsp
Cumin Seeds – ½ tsp
Curry leaves – 10
Coconut – 1 Spoon (Arykkum pothu pottukkanum)
Tamarind water – 4 Cups
Tomatto juice – 1 cup
Salt – 2 tsp
Asefotida – 1 pinch
Turmeric – ¼ tsp
Ghee (clarified butter) – 1 Spoon
Mastard seeds – ½ tsp

Method:

1. Add all the items except the tamarind water and tomato juice to hot oil and fry till light borwn
2. Grind to a fine powder in a mixie
3. Boil the tamarind water, tomato juice, with salt, asefotida and turmeric for 5 minutes
4. Add the powder to the boiling tamarind water
5. In a separate pan, fry off the ghee, mustard seeds, curry leaves and cumin seeds and add boil till you can not taste the tamarind anymore. Add some coriander laves for flavour in the end.

Lemon Sathumudhu

Thevayana Porutkal:
Melagu – 1 spoon
Thuvaram paruppu – 2 spoon
Seeragam – 1 spoon
Dried red chilli – 2
Oil – 3 spoon
Tomato Pulp – 1 cup
Sliced green chilli – 1 piece
Kadugu
Perungayam
Curry leaves
Salt
Desiccated coconut – 2 spoon
Manjal podi – 1 tea spoon
Lemon juice – 3 spoon

Sei Murai:
1. Melagu, thuvaram paruppu, dried red chilli oil vittu varuthu eduthukanam
2. Adhula seeragam and desiccated coconut pottu mixi la araikanam
3. Paatharathula manjal podi, perungayam, green chilli, salt, curry leaves pottu, adhula tomato pulpa kodhika vekkanam
4. Kodhicha apparam arahu vitadha adhula mix pannanam
5. Stove off pannitu lemon juice add pannanam
6. Kaaram jasthia irundha thengai arachu vidalam