Thiruvaadarai Kali & Kuzhambu

Thiruvaadarai Kali:

Ingredients (Serves 3)
Rice – 1 cup
Jaggery powdered– 2.5 cups
Elaichi powdered – 5
Grated coconut – 1 cup
Ghee – 4 tsp
Cashews

Method:
Dry roast rice on a tava till light brown. Cool and powder to semi-fine rava consistency.
Add twice the quantity of water to the powdered rice, 2 tsp ghee. Cook in pressure cooker for 5 mins. Cool the cooked mixture.
Clean the jaggery if required by allowing it to melt in same quantity of hot water and filtering out the impurities. If jaggery is clean, heat ghee in tava and add cooked mixture, jaggery, coconut gratings and sauté well. The consistency should be semi dry (not soggy). Add fried cashews and elaichi to this and remove from fire. Serve with Thiruvaadarai Kuzhambu.

Thiruvaadarai Kuzhambu:
Ingredients:
It is a custom to use 7 different vegetables. Choose from: White pumpkin (pooshani), Yellow pumpkin (Parangikkai), Flat beans (avaraikkai), Mochai/kaalu, Chowchow, carrot, Beans, cucumber. – Total of 2 cups diced.
Toor dal – 1 cup
Tamarind extract – 1 lemon size
Sambar powder – 1 tsp

To Grind:
Red chilli – 4
Hing
Methi seeds – 1 tsp
Channa dal/Kadalai paruppu – 1 ½ tbsp
Dhaniya – 1 tbsp
Grated coconut – 2 tbsp

Method:
Roast in oil and grind masala ingredients. Cook tur dal in pressure cooker.

Add sambar powder,tamarind extract and vegetables to 3 cups water and let boil for 10 mins. Simmer, and add ground mixture and cooked mashed tur dal. Bring to a boil.
Garnish with mustard seeds and curry leaves.

Pesarattu

Ingredients:
Green gram (green mung dal) – ¾ cup.
Rice ¼ cup
Green chillies 3-4
Salt to taste

Method:
Soak gram and rice in separate utensils overnight. You can alternatively let the gram sprout and then use it. Drain excess water and grind gram along with green chillies and salt. Then grind the rice till smooth and add to the ground gram paste. Consistency should be like that of dosa batter. Prepare just before serving. Serve with coconut chutney or Idly milagai podi

Idly Milagai Podi

Ingredients (makes 250 gm)
Urad dal – 100 gm
Channa dal – 50 gm
Pottu kadalai – 50 gm
Ellu (black or white) – 50 gm
Hing – ½ tsp
Byadige red chilli – 6 or 7
Long red chilli – 6 or 7
Salt – 2 tsp
Sugar – ½ tsp
Gingelly oil for roasting
Groundnuts – handful (optional)

Method:
Roast each ingredient separately in gingelly oil. Mix all roasted ingredients and grind with sugar and salt. Store in an airtight container.

Ellu Podi

Ingredients (makes 250 gm)
Urad dal – 50 gm
Channa dal – 50 gm
Ellu (black or white) – 100 gm
Hing – ½ tsp
Byadige red chilli – 4 -5
Long red chilli – 4 -5
Salt – 2 tsp
Sugar – ½ tsp
Gingelly oil for roasting
Groundnuts – handful (optional)


Method:
Roast each ingredient separately in gingelly oil. Mix all roasted ingredients and grind with sugar and salt. Store in an airtight container.

Paruppu Podi

Paruppu podi, aka Dal powder can be mixed with rice and eaten.

Ingredients (makes 250 gm)
Toor dal – 200 gm
Urad dal - 4 tsp
Pepper – 2 tsp
Red chilli – 5 -6
Hing – ½ tsp
Salt – 1.5 tsp

Method:
Roast each ingredient separately in gingelly oil. Mix all roasted ingredients and grind with salt.Store in an airtight container.