Black Gram: Ulathamparuppu Yellow Split Lentil: Thuvaram Paruppu Red Lentil: Mysoor paruppu Whole green gram

dal: Pachai Paruppu Bengal Gram: Kadalai Paruppu Split Green Gram Dal: Payatham parruppu Gram dal: Kadalai paruppu Gram flour: Kadali maavu Curry Leaves: Kariveppalai Asafetida: Perungayam
Nuts and Condiments Aniseed Asafoetida Bay Leaf Black Pepper Cardamom Cinnamon Cloves Coriander Seeds Cumin Seeds Curry leaves Cashewnuts Fennel Fenugreek Garlic Ginger Jaggery Mustard Poppy Seeds Red Chillies Raisins Tamarind Turmeric powder Miscellaneous Yogurt Rice (Raw) Rice (Boiled) Semolina Vermicelli Thayiru Pachha risi Pulunga arisi Rawai Semia Sombu Perungayam Punnai ilai Milagu Yelakkai Patthai Lavangam/Krambu Varakothamalli Jeeragham Kariveppilai Mundhiri Perunjeeragam Vendhayam Vellai Poondu Injhi Vellam Kadugu Kasakasa Sigappu Milagai Ularndadhirakashai Puli Manjal podi

Poori Kizhangu
Ingredients
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Potato 250 g Onion 200 g Green chili 3-4 Mustard seeds 1 spoon Gram dal 1 spoon (Kadali paruppu) Turmeric powder 1 spoon Curry leaves (karivepalai) Salt to taste Gram flour 1-2 spoons (kadali maavu)

Method
Boil, peel and mash potato Chop onion, slit green chili lengthwise. Heat oil in a kadai. Add mustard seeds. When it splutters add gram dal, turmeric powder, curry leaves, green chili and fry well. Add onion and fry well until golden brown. Add a 1-2 cups of water for the consistency you desire. When it boils add mashed potato and salt to taste. Mix well. Mix gram flour in water and pour it in the kizhangu so that everything combines well. When it begin to boil and everything combines well remove from fire and serve with hot pooris.

Paruppu Usili
Paruppu Usili recipe is good combination for plain rice and variety rice and is rich in protein and makes vegetables even more tasty and healthy. Vegetables like flat beans, beans, cabbage, long beans can be done in this way.

Preparation time: 10 minutes Cooking time: 10-15 minutes Serves: 3-4 persons

Ingredients
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Beans 250 g Turmeric powder 1 spoon Toor dal 250 g (thuvaram paruppu) Red chili 3-4 Asafetida powder 2 spoons (perungayam) Salt to taste Oil to fry Mustard seeds

Method
Wash and cut beans into small pieces and cook separately with enough salt and turmeric powder. Soak dal in water for 10-15 minutes, after that grind dal along with redchilies and salt and asafetida coarsely. Heat oil in a kadai, add mustard seeds, after it splutters add the ground dal and fry until all water is absorbed and the dal is cooked and becomes like usuli (dry). Keep in low flame and add oil if necessary as needed. When usuli is ready add cooked beans and mix well. Serve with rice.

Pulikkaichal
This recipe is a variety rice mix that can be prepared and stored for weeks/months. This saves time and with little imagination can be converted to many dishes. This can be used as side dish too. It contains pulses, nuts that are rich in protein and minerals. Tasty recipe of Pulikkaichal described. Preparation time: 20 minutes Cooking time: 15 minutes Yields: 250 g of mix

Ingredients:
o o

Tamrind 100 g soaked in water and extracted to thick juice. Gram dal 50 g

o o o o o o o o

Urid dal 50 g (ulutham paruppu) Coriander seeds 25 g. (kothamali) Fenugreek seeds 1/2 spoon (vendayam) Red chili 10-15 Asafoetida powder 2 spoons Mustard seeds and curry leaves to season, turmeric powder Peanut/cashew nut fried in ghee 50 g Salt to taste, oil as necessary

Method
Roast gram dal, urid dal, coriander seeds, and red chili separately in oil. Dry roast fenugreek seeds. Powder everything together in mixer along with asafetida powder. Heat oil in a pan; add mustard seeds when it splutters add curry leaves and turmeric powder. Pour in extracted tamrind juice. Stir and boil well until the raw smell goes off. Add in ground powder, salt and mix well. Add fried nuts. Pour oil if necessary. Cook in low flame until the mixture becomes thick and water has dried up and remove from fire. After the mix cools up, store in air-tight container. This mix can be used to mix 750g to 1k of rice depending on taste.

Alumuttergobi masala
This recipe is good side dish for chapati, roti, puri etc. The vegetable give nutrition and the masala added give spicy aroma and taste to the dish making it a nutritious and delicious side dish that is liked by all. Spices added can be lessened or increases according to everyones taste especially children. Alumuttergobi masala recipe will be liked by all spicy lovers.

Ingredients:
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Potato 2 big cooked, peeled, cubed Cauliflower cut into small flowerets 1 cup Peas, fresh pods or frozen 1/2 cup, cooked until tender (If frozen follow cooking instruction appropriately) Onion 3 chopped finely Tomato 2 chopped finely

Grind together: Ginger 1-inch piece, garlic 3-4 pods, grated coconut 1 tablespoon, cinnamon 1-inch stick (pattai), cardamom 3 pods (yelakai) , clove 3 pods(krambu/lavangam), poppy seeds 1 spoon (kasakasa), aniseed 1/2 spoon (sombu), white pepper 1 spoon. Fry ginger and

garlic with little oil. Dry roast other ingredients separately except coconut and grind everything together along with 2-3 green chilies.

Method:
Heat oil in a kadai fry onion until golden brown, add tomato and fry until tomato is cooked and blends well with onion. Add turmeric powder and then add cauliflower flowerets and use water enough to cook the flowerets. When cauliflower is cooked add peas, potato add water according to desired consistency, add salt and cook for 4-5 minutes. Then add the ground paste and stir well until everything blends well and nice aroma arises. Garnish with coriander leaves and serve alugobipeas masala with chapathi, puri etc. Preparation time: 15 minutes Cooking time: 10 minutes Serves: 5 persons

Pattani Kurma Pattani Thengaippal Kurma (peas in coconut milk)

Preparation time: 20 minutes Cooking time: 20 minutes Serves: 6 serving This Pattani Kurma recipe uses peas and coconut milk and it is very tasty and goes well with chapati, nan, kulcha etc. Peas is a legume and is rich is protein, vitamin, iron and starch and rich in antioxidants. Coconut milk heals stomach ulcer. These two mixed with masala makes a spicy, tangy, yummy, delicious recipe Pattani Thengaippal kurma. Ingredients: o Shelled green peas 100 g o Medium sized potatoes 3
o o o

Onion 3, grind to paste Tomatoes 3, grind to paste Cinnamon 1 stick, cardamom 3 pods, clove 3, ginger 1 piece, green chilies 3, aniseed 1 spoon, fried gram 1 spoon, coriander seeds 1 spoon, garlic 3 pods ground to smooth paste with little/no water Small coconut 1 grind and take thick milk 200 ml Coriander leaves to garnish. Salt to taste

o o

Method: Cook peas and potatoes till done.

Heat oil in a pan and fry onions until it turns golden brown. Add tomato puree in it and fry again till they mix and become thick with loss of water. Add the ground masala paste to it and fry until raw smell of garlic goes off. Pour only little water and mix well and add salt. When everything boils leave it for 1-2 minutes. Add the coconut milk, stir and when the mixture begins to boil remove from fire and garnish with coriander leaves. Now kurma is ready to serve. Do not overcook/reheat after coconut milk is added as it will spoil the taste.

CHICKEN KURMA RECIPE

Ingredients: 1 kg chicken 1 cup onions ( pyaj) (sliced) 2 tblsp poppy seeds (khuskhus) (khuskhus) 1 tblsp coriander seeds 1 tsp cumin seeds 1/2 cup coconut (narial) (scraped) 1/2 cup yogurt 2 cloves garlic (lasan) 2 tsp ginger (adrak) paste 3-4 green cardamoms 3 tblsp oil (tel) salt (namak) to taste 6 red chillies whole 1/4 cup fresh cream (malai) How to make chicken kurma:

Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces. Soak poppy seeds in 1 cup warm water for 10 minutes. Grind soaked poppy seeds with de-seeded red chillies, coriander seeds, cumin seeds, garlic, green
cardamom and scraped coconut.

Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15
seconds.

Add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken
does not brown.

 Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add
beaten yogurt. Simmer for 5 minutes.

Finish with fresh cream.