1

Vathal Kuzhambu

Ingredients
Fresh Turkey berry (Sundakai) - 1 Cup [Main Ingredient]
Fenugreek - 2 tsp *
Urad dhal - 2tbsp
Thoor dhal - 2tbsp
Coriander seed - 2tbsp
Pepper seed -1tbsp
Asafoetida -1tsp
Turmeric powder -1tsp
Red Chilli - 4
Tamarind - 75 g
Onion (small) - 10 (whole)
Jaggery -Lemon Size
Rice - 1tbsp
Curry leave few
Salt to taste
Gingelly OilFor seasoning
Mustard -1tsp
Urad dhal - 2tsp
Bengal gram -2tbsp* dry roast (dont add oil for frying) fenugreek and grind to fine powder.
Preparation
Slit Turkey berry and remove all the seeds out then put in water.
Dry roast and grind the following ingredients: Dry Chilli, pepper, Rice,
Coriander seed,Thoor dhal, Urad Dal one by one. Keep it aside.
In pan heat the oil then add seasoning.
Add small onions (whole) and fry until the raw smell vanishes.
Then add the Fresh Turkey berry (Sundakai)
Sprinkle fenugreek powder over the mixture.
Add the tamarind paste and mix well.
Add the ground ingredients in the following order. Dry Chilli, pepper, Rice,
Coriander seed,Thoor dhal, Urad Dal.
Then add turmeric, Asafoetida, Jaggery, Curry leave, salt.
If its cooked well then pour Gingelly Oil.
Serve with boiled rice.
NoteTo make Vatha Kuzhambu thick add ground rice before cooking. Roasted Pappadam is
the best combination for Vatha Kuzhambu. Its a common dish in Srirangam.
TipsThe alternative vegetables are drumstick, Brinjal, ladies finger. This spicy gravy can be
made with either dried vathal or fresh vegetables.
2

Milagu Kuzhambu

Ingredients
Peppercorns - 2 tbsp
Fenugreek - 2 tsp *
Red Chillies - 3
Asafoetida tbsp
Tamarind 75 gm
Bengal gram Dal - 1 tbsp
Mustard seeds - 1 tsp
Coriander seeds - 1 tbsp
Jaggery -Lemon Size
Oil
Salt - To taste
A few Curry leaves
* dry roast (dont add oil for frying) fenugreek and grind to fine powder.
Preparation
Soak tamarind for 45 minutes.
Dry roast and grind the following ingredients Peppercorns, Red Chillies, Bengal gram
Dal, Coriander seeds, with little water.
Heat oil in a Pan and add the mustard seeds and allow it to splutter then sprinkle
Asafoetida.
Sprinkle fenugreek powder over the mixture.
Add the tamarind paste and salt. Cover, simmer and cook till the raw smell of
tamarind goes off.
Then add Jaggery, the ground paste, and little water and allow it to boil.
Simmer it for 5 minutes and finally add 2 tbsp of oil and chopped Curry leaves.
Serve with boiled rice.




3

Goungra

Ingredients
Gongura leaves - 1 Bunch
Onion Small - 10 nos
Bengal gram - 1 tsp
Urad Dall - 1 tsp
Dry Red Chilies - 6
Fenugreek - 2 tbs
Gingelly Oil - 25 ml
Salt to taste
Preparation
Peel off small onion. (Dont cut into pieces, keep it whole)
Cut and clean Gongura leaves. Boil(4 minutes approximately) and drain the
remaining water (Dont worry minerals will not be washed away. If you dont
drain it would sour more that you cant eat anyway.) And keep aside.
Dry roast fenugreek and grind to powder.
In a heavy pan pour Gingelly oil and put mustard seed, Urad Dall, Bengal
gram and allow it for spluttering.
Put Red chilies and onions. Fry for 5 minutes.
Sprinkle half of fenugreek powder then add boiled Gongura.
Mix well and add the remaining fenugreek powder (This way we retain the
flavor of fenugreek).
Remove from flame and smash altogether.
Pour some more Gingelly oil.
Serve with steamed rice or chapatti.





4

Pesarattu

Ingredients
Moong Dal-2 Cups
Raw Rice - 1/4 Cup
Onion - 4 nos
Ginger - 1 piece (1 inch peeled)
Coriander leaves
Cumin Seeds - 1 tbs
Pepper powder (Coarse ground) - 1tsp
Green Chilies -4 Nos
Salt to taste
Oil
Preparation
Soak Moong Dal and raw rice over night.
Coarse grind the following: Moong Dal, Raw rice, green chilies, cumin
seeds and ginger and keep it for 2 to 3 hours.
Chop Onion and keep it aside.
Heat a griddle and grease it by oil.
Then pour ladle full of Pesarattu batter over the griddle.
Spread the batter like a dosa (Round shape thin or thick).
Put chopped onions over it and cook for 3 minutes (medium flame).
Sprinkle oil over the edges.
Flip it and cook for 2 to 3 minutes.
Serve with coconut chutney.




5

Mukkala Pulusu


Ingredients
Mixed Vegetables (Carrot, Brinjal, and Drumstick) cut into 1 inch cubes-1 cup
Onion (big)-2
Tomato-2
Coriander seed-1 tbs
Tamarind extract-from lemon size
Red Chili -4
Green chilli-2
Raw Rice- 2tbs
Turmeric powder-1 tsp
Mustard seed-1 tsp
Urad dall-1 tbs
Bengal Gram-1 tbs
Asafoetida a pinch
Curry leaves
Coriander leaves
Salt
Sugar-1 tbs
Oil
Preparation
Boil the vegetables and drain the water. (Keep the drained water).
Dry roast red chili, coriander seed, Urad dal, Bengal gram and raw rice and grind to
fine paste.
Chop onions, Tomatoes and slit green chili.
In a pan heat oil put mustard seed, urad dal, Asafoetida and let it splutter.
Put chopped onions, Green chili, curry leaves and fry till the onion turns to
transparent.
Add tomatoes and fry for 5 minutes.
Put vegetables and fry for 2 minutes.
Mix ground paste and stir well and add sugar.
Add salt and remove from the flame.
Garnish with coriander leaves.
Serve hot with steamed rice.

6

Vangi Bhath

Ingredients
Rice (uncooked)-2 cups
Brinjals smal and elongated-7
Urad dal- 2 tsp
Bengal gram- 2 tsp
Mustard seed- 2tsp
Tamarind-Lemon size
Vangi bath powder*-3 tbs
Curry leaves
Salt
Vangi bath powder
Channa dal- 2 tbs
Udar Dal - 2 tbs
Copra -2 tbs graated
Coriander Seeds - 2 tbs
Fenugreek Seeds -2 tbsp
Red Chillies -5
Cloves - 1 Nos
Elachi - 1 Nos
Turmeric Powder- a pinch
Cinnamon -1/2 Stick
Oil -1/4 Tsp
Dry roast Vangi bath ingredients and grind to fine paste.
Preparation
Cut brinjals into cubical shape.
Heat oil in a pan and put mustard seed, urad dal and bengal gram.
Put brinjals and fry for some time and add tamarind extract and simmer for 5
minutes.
Make sure brinjals boiled completely and no water remaining in the pan.
Put Vangi bath powder and for 2 minutes.
Mix cooked rice.
Serve hot.

7

Dhal Curry
Ingredients :
100 grams Tur dhal (processed red gram)
5 Small Onions (shallots)
2 Dry red chilly
1 Clove garlic
Teaspoon Cumin seeds (jeera)
Teaspoon Turmeric Powder
A pinch of Asafetida
Teaspoon Mustard seeds
1 Sprig Curry leaves
1 Tablespoon Oil
Teaspoon Salt
Method: Wash and cook the dhal in a pressure cooker with turmeric powder, garlic and
cumin seeds. Dhal should be cooked well. In a pan, pour oil and when it is hot, add the
mustard seeds. When they splutter, add the chopped onion, red chilly, asafetida and curry
leaves. After frying for a couple of minutes, add the mashed dhal with salt and let this curry
to simmer for a couple of minutes.
Tips: Always soak the dhal at least half an hour prior to cooking as it will help in reducing
the cooking time. Only if the dhal is cooked thoroughly, we can get the right taste for this
item.



Veg Biryani :

8

Ingredients:

Basmathi rice 2 cups
Potatoes(you can even add cauliflower,carrot, beans along with potato) 3-4 Onions 2
Coriander leaves 15-20 strands
Mint(pudina) leaves 10
Green chillis 5-6
Ginger-garlic paste 2 tea spn
Curd 2 tbl spns
Food color(orange or yellow) a pinch
Biryani masala 1 tea spn
Salt
Oil 2 tbl spns
Ghee 2 tbl spns
Method:

Cook the rice with 2 drops of oil and salt (Oil doesnt allow the grains to stick together) in around 1:3
water for 10min. (Rice should be only half cooked). Drain the water.
Grind coriander leaves, green chilies, mint leaves, ginger-garlic paste, 1/2 onion to a fine paste.
Add this paste, salt and curd to vegetables and keep it aside to marinade(optional - need not be
marinated).
Cut the onions into thin long pieces. Heat oil & fry them till they turn brownish. Separate out the oil
from onions.
Heat the oil(left out from frying the onions) in a heavy bottomed pan. Add the marinated mixture
along with vegetable, salt (add less salt because it is already added to rice), 1/4th of the garam
masala.
Spread a thick layer of rice. Then spread a layer of onions, biryani masala, color(mixed in water).
Again add a layer of rice & repeat the procedure given in this paragraph till all rice, onions, biryani
masala, color is added. From above add ghee. Add 1/2 cup water. Close the lid & cook on low flame
for about 10-15minutes. Then remove the flame & let it cook on the heated stove(without flame).
Serve hot.
Note: If Biryani masala is not available or if you wish to use fresh masala, then dry roast the following
and make powder.
Cloves 6-7
Cinnamon 2 piece
Cardamom 2
Poppy seeds 2 tea spns
Nut meg(Jayphal) 1