Sambar
half steamed thovaram paruppu (veesampadi) – oru whistle + 3 minutes
murungakkai, kathirikkai, carrot, potato – chop big
green chilli (8 small), small onion (10) , thakaali
In paruppu cooker – add all the above with the paruppu + water till all are submerged + uppu + manjal thool + thani molaga thool a little
after one whistle – sim – keep for two more whistles and off the cooker.
little puli karachu oothi – kothikka vittu
thaalippu – kaduggu, ulunthu, seeragam, curry leaves, perungayam
kothamalli final shot!
PARUPPU CUBES
Paruppu munukki chutney
thuvaram paruppu veesampadi – empty iruppusatti la – 4 vara molagai, sombu and paruppu – ponnerama varukanum. aara vachu mixie la adikanum – fine powder ( CAN BE STORED AS POWDER)
vengayam (1), thakkali (1) all finely chopped – oil in pan – kaduggu, ulunthu curry leaves – then saute vengayam, then thakkali
mix the powder in 2 tumblers of water and pour it on sauteed stuff and keep in high flame. Kothicha odanae sim la vachu 2 mins la erakanum. aaruna thick aagum so, konjam liquid consistency la erkanum.
Paruppu munukki sambar
thuvaram paruppu dry roasted with only red chilli – then grind to powder
vengayam, thhakali 1:1 ratio, and 5 green chilli slit – saute all these with oil, kaduggu, curry leaves, ulunthu
in puli water mix the powder – 3 tumblers of water alavu – pour it in the sauteed stuff – kothicha aprom erakkanum. Thovaram paruppu has the tendency to thicken really fast and adi pidikurathu, be careful 🙂
kochi
Paasi paruppu (ondra veesampadi) – steam – NEVER keep in cooker – kolambu chatti la let water boil, then add the paruppu with uppu, add two drops of oil – half cook aana aprom – add all the veggies below into the kolambu chatti + manjal thool
urulai, carrot, beans, brinjal – all finely chopped + green chilli vertically sliced (8), thakkali (1 medium size), chinna vengayam vertically sliced (10)
ellam cook aana aprom – thaalichu kottavum – ulunthu, kaduggu, curry leaves, perungayam, seeragam. Koththamalli atlast.
Therakkal
kathirikai, carrot, urulai, murungai – all chopped medium.
In cooker – oil – Pattai,kaduggu, ulunthu, curry, put kai , konjam neram therakanum, then add
sombu thool , seeragam thool, thani molaga thool, sambar thool, uppu, manjal thool. Add water till veggies submerge and high flame whitsle vaikanum. Then in sim wait for second whistle, then switch off. Venumna rendu urulai kilanga masikalam for thickness.
same process goes for thakkali vengaya therakkal. Potato can also be added.
Muutakos therakal – instead of other veggies put muttakos alone.
to keep coconut version – things, sombu, seeragam, pottukadalai – itha pachaiya arachittu, thanni kothigum pothu podavum
KURUMA
Carrot, urulai, pattani, beans
In cooker – oil, pattai, kirambu, elai, annasi poo -periya vengayam chopped, thakkali vathaki, (thenga 1/4 coconut, sombu, siragam, kasa, green chilli (7) , cashew ) grind these and pour it in. Saute for 2 mins. Add the veggies, manjal thool – few mins saute. Thanni oothi uppu pottu cooker moodi vaikavum. After on whistle korachu vaikanum, after the next whistle switch off the flame. Corriander garnishing.
KOSMALLI
periya kathrikkai (2) with seeds – make 6 slit cuts in the back of the kathirikkai – check for poochis – keep in cooker for 3 whistles (1H, 2S). Take put it in cold water and peel the skin and smash it. Add 2 varamolaga while smashing.
medium size puli oru tumbler thanni la karaikavum. Karacha aprom smashed brinjal ah tamaring thanni la kalanthu vaichukanum.
Iruppu chatti – oil,kadugu, ulunthu, chinna vengayam (10) and periya vengayam(1), green chilli (7 slit), tomato small, manjal thool, uppu, karacha kathrikkai thanni oothi, morai kootiya udan irkavanum. Brinjal ah suttu kooda kosamalli vaikalam.
ADAI AVIYAL
Carrot, beans, murungai, urulai, kothavarangai,senai kelangu (arikuthanu check pannikanum) ,poosani, vaazhakai, all chopped vertical like fingers
kolambu chatti – put all veggies – keep water till the veggies are submerged and turmeric and let it boil till they are half cooked.
thenga ( 4 long chillu) , green chilli (4 long ones) , seeragam – araikavum – valu valu nu araikavum. After the veggies are half cooked , pour the ground paste, uppu – boil till the veggies are fully cooked.
one cup getti thayir kedaiyavum, pour in the boil veggie mix. Add 2 spoons of coconut oil. Be careful, with water as curd, the ground mixture will all leave water.
thaalagam – oil, kaduggu,perungayam,oru vara molagai killi pottu, karuvepilai, aviyal la kottavum. Orappu kammi ah iruntha rendu vara molagai podalam.
Thenga chutney
- 1/2 moodi thengai , 4 pacha molaga,uppu grind once – then add 4 chinna vengayam – quick grind
- 1/4 coconut, 4 green chilli, pottu kadalai, uppu – grind – evlo thanni ah venumo avlo thanni ah arachukalam – thalippu – kadugu, uluntu, karuvepillai, perungayam, oru vara molagai. Venumna ginger can be added as one variation. Garlic can be added in another variation. Depending on the colour needed green or red chilli can be kept.
- Pan la oil – 1/2 moodi thengai, 4 vara molagai, uppu, puli – vathakanum – aara vachu, thovaiyal ah araikavum – easy ah kettu pogathu.
thakkali chutney
oil – handful chinna vengayam, 4 thakkali cut big, 2 green chilli, 2 red chilli, uppu, kutti puli – nalla vathakavum thanni surulra varaikum. Aara vachu, nalla getti ah araikavum.
Thakkalai thovaiyal
8-10 chinna vengayam, iruppu chatti, ennai, kaduggu, uluntu, perungayam – porichu thattula allanum, same oil la vengayam podavum, rendu vara molaga, 2 pacha molaga, karuveppilai, vathakavum. Add thakkali to it. thakkali ah vathakavum, konjam kothamalli pottu vathakavum. nalla sunda paste mari vathakavum. Aaara vittu, mixie la uppu pottu adikavum. Rendu suthu suthittu, aprom perugayam poruchatha podavum, pottu oru adi mattum.
Uppupuli
oru chatti la 3 tumbler thanni, uppu, puli chinna nellikai alavu, ooravaikavum. Nalla karaikavum. Oru chinna thakkali add panni kai yaala karaikavum. Athulaiye 4-5 varamolagai killi podavum.
Chinna vengayam uruchi, nice ah vettikanum, athaiyum thannila pottu pesaiyanum. Add karuveppilai and kothamalli and serve.
Chicken kolambu/ mutton kolambu
chicken – 300g
Cooker- ennai oothi, pattai, ellai, kirambu, kal paasi, annasi poo, sombu – ellam pottu sada sada nu vedicha odanae, chinna vengayam 10-12 urichu rendu rendu narakavum, rendu thakkali perisa, elathaiyum vathakanum. Inji pondu paste – 1 Tb spoon, manjal thool. Nalla vathakavum for 5 mins. Thani molaga thool around 2 spoons, 3 spoons malli thool, chicken pulinju alli podanum, elathaiyum therakanum kothikura varai. 4 tumbler thanni oothi moodi vaikavum. high la 3 whistle, korachu vachu 5 mins la off.
Uppu kari
Mutton – 300g
chinna vengayam, poondu, 15-20 vara molagai. In a pan add sombu, add vengayam, poondu and molaga – 5 mins vathakavum. Aprom add the mutton. Keep uppu and water in a cup. tholichu tholichu, mutton ah kindi moodi vaikanum. Uppu direct ah poda koodathu.
Pepper chicken
chicken 300g
sombu, patta, kirambu, thakkali, vengayam, manjal thool pottu vegavum. chkn pottu, inji poondu paste, Add uppu. thani molaga thool ( kammi ya podavum), 3 mins therakavum. Alava thanni vachu, 3 periya whistle cooker la vachu amathavum. Aprom erakittu, milagu thool podavum. orappu kooda iruntha konjam thenga paal oothalam.same tip for kolambu also.
Same recipe – instead of pepper if malli thool is added, becomes masala chicken.