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.

Milagu Kuzhambu

Ingredients:
Gingelly oil 2-3 tbsp
Tamarind paste - 2 tsp (vary based on preference
Red chillies 2-3
Curry leaves for garnishing

Masala to grind:
Hing - a pinch
Dhaniya 2 tsp
Kadalai paruppu 1 tsp
Methi ½ tsp
Pepper 1.5 tsp
Jeera 1 tsp


Method:
Roast all masala, in 1 tsp oil.

Heat 2 tbsp Gingelly oil in a pan. Splutter mustard seeds. Add tamarind paste, and 1-2 glasses water. Add ground mixture, mix well and boil for 5-10 mins. Optionally add powdered jaggery.
Garnish with curry leaves and red chillies. Serve mixed with hot rice. You can store this for several days in the fridge if you let most water evaporate and make a thick paste.

Omam Kuzhambu

Omam aka Ajwain/Caraway is an excellent carminative.

Method to prepare:
In the Karuveppilai kuzhambu recipe, simply substitute curry leaves with 1 tsp of Omam. You can garnish with curry leaves.

Karuveppilai Kuzhambu

Ingredients:
Gingelly oil 2-3 tbsp
Tamarind paste - 2 tsp (vary based on preference

Masala to grind:
Hing - a pinch
Dhaniya 2 tsp
Kadalai paruppu 1 tsp
Methi ½ tsp
Pepper ¾ tsp
Red chillies 2-3 (or Byadige chillies 4-5)
Handful of curry leaves washed and dried


Method:
Roast all masala including curry leaves, in 1 tsp oil. Optionally add about 1.5 tsp sambar powder and roast.

Heat 2 tbsp Gingelly oil in a pan. Splutter mustard seeds. Add tamarind paste, and 1-2 glasses water. Add ground mixture, mix well and boil for 5-10 mins. Optionally add powdered jaggery. Serve mixed with hot rice. You can store this for several days in the fridge if you let most water evaporate and make a thick paste.