Kara Kulambu Podi Recipe / Instant Puli Kulambu Podi Recipe / Vathal Kuzhambu Podi Recipe / Kara Kuzhambu Powder Recipe

Kara Kulambu Podi

Ingredients
Dry red chillies - 6
Coriander seeds/Dhania - 4tsp
Whole pepper - 1 tsp
Cumin seeds/Jeera - 1tsp
Thoor dal - 2tsp
Urad dal - 1/4 tsp
Rice - 1tsp
Methi/ Fenugreek seeds - 1/4 tsp
Mustard -less than 1/8 tsp
Hing - 1/4 tsp
Turmeric powder - 1/4 tsp
Curry leaves 5
Method
Add above mentioned ingredients except hing & turmeric powder in a pan.
In low flame dry roast till colour changes & you get a nice smell.
Do not over fry and burn them.
Switch off the stove add the hing & turmeric powder.Let this mixture cool completely.
Grind this to a very fine powder in a coffee grinder or mixi.
Cool & store it in a clean dry jar.
Note:
a) Add 1 or 2 tsp of the powder while making Kara Kuzhambu.

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Ellu Thogayal Recipe / Ellu Thuvaiya Recipe / Sesame Seeds Chutney Recipe / Til Chutney Recipe

Ellu Thogayal

Ingredients
Sesame seeds / Ellu - 2 tbsp
( Usually black sesame seeds are used in this recipe )
Red chillies - 3

Garlic - 1
Salt to taste
Oil - 1 drop
Tamarind - a very small piece
Method
Add oil in a pan add all the above ingredients.
In low flame fry till sesame seeds starts to splutter.
Switch off the flame cool & grind to a very thick paste.Add very little water if needed.
Best served with Ulunthu Sadam.

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Semiya Payasam Recipe / Seviyan Kheer / Vermicille Kheer Recipe

Semiya Payasam

Ingredients
Semiya/Vermicille -1/2 cup
(I used the big variety)
Sugar-1/4 +1tbsp
Milk-3 cups
Water-1/2 cup
Chopped cashew nuts or almonds -10
Raisins-1tsp
Cardamom powder-1/2 tsp
Ghee-2tsp
Method
Heat 1tsp of ghee fry the dry fruits till light brown & keep it aside.
In the same pan add 1tsp ghee & fry the semiya in low flame roasted till its  light brown.
Pour the milk & water into the roasted semiya, in low flame cook the semiya till its cooked & the milk is slightly thickened.
Now add the sugar & give a boil,switch off the flame mix in the fried nuts & cardamom powder.Serve it hot.
Note:
a) You can serve this payasam/kheer hot or cold.
b) Once cooled sometime the payasam may thicken,so before serving dilute with little hot milk,mix & serve.
c) For extra richness you can add condensed milk.
d) Roasting semiya till light brown is a must,otherwise your payasam will turn out to a sticky porridge.

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Undrallu Recipe / Kudumulu Recipe - Vinayaka Chaturthi Prasadam

Undrallu

Yields: 11 balls
Ingredients
Sona masoori rice / Raw Rice - 1/2 cup
Water - 1 cup
Salt - 1/4 tsp
Channa dal - 2 tsp
( soak in little water for 30 minutes,drain out the water)
Ghee - 1/4 tsp
Jeera / Cumin Seeds- 1/2 tsp
Method
Wash and soak rice in water for 1 hour.
Drain the water out and spread the rice on a clean cloth.Dry for 30 minutes.
While still wet dry grind the rice to a semi coarse powder.Keep it aside.
Heat a pan add ghee temper it with jeera.
Add the channa dal,salt & water.
Let the water boil reduce the flame add the rice rava.
Stir it well make sure there are no lumps.Cover it with a lid & cook till the water has completely absorbed.
Switch off the flame,wait for the mixture to slightly cool down.
Now knead the dough slightly,grease your palm with little oil & make small balls.
Steam these undrallu for 5 minutes or till cooked.Switch off the stove
Serve this prasadam to Lord Ganesha!
Note:
a) You can try this recipe even with store bought rice rava or rice flour.

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Urad Dal Chutney Recipe / Ulunthu Chutney Recipe / Ulutham Paruppu Chutney Recipe / Minapa Pappu Pachadi

Urad Dal Chutney

Ingredients
Grated coconut-1/4 cup
Urad dal / black gram split dehusked -2 tbsp
Tamarind -a very small piece
Salt to taste
Red chillies-2
Hing-1/4tsp
Tempering
Oil-1tsp
Mustard,Urad dal,Channa dal - 1/2tsp together
Curry leaves- few leaves
Red chillies-1
Method
Heat 1tsp of oil add red chillies,tamarind,urad dal & hind.Fry till its light brown in colour.Keep it aside.
In the same pan fry coconut for 1 or 2 minutes.Switch off the flame.
Add needed water & grind all the fried ingredients along with salt to a very smooth chutney.
Heat oil in a pan & temper it with above ingredients.
Pour this into the chutney,mix & best served with Dosa/Idly/Ven pongal.

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Curry Masala Powder Recipe / Poriyal Masala Powder Recipe - Used for Poriyal / Sabzi / Palya

Curry Masala Powder

Ingredients
Dhania / Coriander seeds - 1/2 cup
Cumin/Jeera - 2 tbsp
Whole pepper - 1 tsp
Red chillies - 15
Methi / Fenugreek seeds - 1/2 tsp
Fresh curry leaves - 1/2 cup
Turmeric powder - 1tsp
Channa dal - 1/2 cup
Urad dal - 1/4 cup
Hing - 1 tsp
Salt -1 tsp
Oil - 1tsp
Method
Heat oil in a pan,add all the above mentioned ingredients.
In low flame roast it till light brown.Do not over fry & burn them.
Cool the mixture completely.Dry grind to a fine powder.
Store it in a clean dry jar.
Sprinkle 1 or 2 tsps while making any daily poriyal,south indian sabzi or palya.

Courtesy:youreverydaycookradha

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Sukku Vellam Recipe For Krishna Jayanthi / Dry Ginger And Jaggery Mix

Sukku Vellam

Ingredients
Dry ginger powder / Sukku - 1/4 cup
Grated jaggery / Vellam- 1/4 cup
Honey - 1 tsp
Ghee - 2 tsp
Method
Mix all above ingredients together in a bowl.
Make small balls & store it in an airtight container.
A best medicine for digestion.

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