Pappadam
Appalam flour : same as in Ulundhu appalam. But add pappad soda with pirandai.Make two small pappads. Then place one pappad over another and roll again into big pappad.
Continue reading →Monthly Archives: February 2012
dhaniya podi
coriander seeds 1 cup, urad dall 1/4cup, gram dall 1/4 cup, red chillies 5, salt 1/2 tsp.,tamarind 1 inch Fry without oil all items except salt. In the same kadai fry salt and tamarind for a minute. When it cools … Continue reading →
Ulundhu appalam
Appalam flour:urud flour(available in shops) – 1/4 kg, rice flour – 1/2 cup, cumin seeds – 1/2 tsp, salt – 1/2 tsp, asafoetida – 1/4 tsp, baking soda – a pinch, pirandai – 10 bits, castor oil – 1 tsp, … Continue reading →
Kuzhambu Vadam
Toor Dal – 1 cup , Gram dal – 1 cup , Urud dal – 1/2 cup, red chillies – 6 , salt – 1/2 tsp , pumpkin – 1/4kg , asafoetida – 1/4 tsp Soak the dal for 1 … Continue reading →
Aval Vadam
Aval – 1kg (Thick variety), Green Chillies – 2 , salt – 1/2 tsp , Asafoetida – 1/4 tsp , pumpkin – 1/4 kg, Cut pumpkin into very fine pieces . Soak Aval for 1/2 hour. Squeeze out the water … Continue reading →
Rice-onion vadam
Heat 2 cups of water and when it boils add 1 cup rice flour and heat for 2-3 minutes with constant stirring. Grind 5-6 green hot chillies, 1 large onion(cut into pieces before grinding), 2 limes , 1/2 tsp asafoetida … Continue reading →
Ulundhu vadam
Soak urud dal for 1 hour and grind it to a fine, thick paste. Add salt. Add chopped onions or chopped pumpkins.Spread a large sheet of plastic paper on a sunny place and place small balls of this mix until … Continue reading →
Onion vadam
Rice flour – 2 cups, green chillies – 4, asafoetida – 1/2 tsp, salt – 1/2 tsp, lemon – 1, onions – 2 cups Heat some water and when it boils add rice flour and heat for 2-3 minutes with … Continue reading →
Gooseberry vathal
Remove the seeds from the gooseberries. Spread them on a large plate and dry in the sun for two days or until it turns crisp. Store in air tight containers.
Continue reading →Brinjal Vathal
cut brinjal into semicircular pieces. Spread on a large plate and dry it on the sun for two days or until it becomes crisp. This can be used vathal kuzhambu and morkuzhambu
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