Ulundu (Black Gram) Rice
Ulundu (Black Gram) rice is normally prepared with parboiled (Puzhungal Arisi) Rice and whole black gram (Karuppu Ulundu) with skin. Garlic, cumin, coconut, fenugreek seeds are added to… Read More »
Sundal Podi
Method: In a kadai put the bengal gram dhal and urad dhal and dry fry till it become light brown. Remove and then add coriander seeds and dry… Read More »
Mysore Bonda
Method: Soak urad dhal in water for two to three hours. Wash well and grind it to a soft paste using very little water. If you take little… Read More »
Milagu (Black Pepper) Adai
Method: Soak rice and dhals for about 4 hours. Wash and drain the water. Put it in a mixie along with pepper, jeera and salt. Grind it to… Read More »
Pepper Jeera Medhu Vadai
Method: Soak urad dhal in water for one to two hours. Wash well and grind to a soft paste along with salt and ginger. The dough should float… Read More »
Thenkuzhal
Method: Wash rice and spread it on a clean cloth and dry in the shade. In a dry kadai put the urad dhal and fry slightly. Cool it…. Read More »
Mint Vadai
Method: Soak urad dhal for 1 to 2 hours. Wash well and drain the water completely. Grind it to a coarse paste without adding any water. Crush or… Read More »
Keerai Vadai
Soak the dhals in water for about 2 to 3 hours. Drain the water completely. Grind it along with pepper, red chillies and salt to a coarse paste…. Read More »
Appam
Method: Soak raw rice, boiled rice, urad dhal, fenugreek seeds, in water for about 6 hours. Grind all the above along witn cooked rice (if you are using… Read More »
Vellai Paniyaram
Soak both rice and dhal for at least one hour. Grind to a fine paste along with salt. The batter should be slightly thinner than dosa batter. If… Read More »
Stuffed Brinjal Curry
Apple Halwa
Mor Kuzhambu
Brinjal Fry
Potato Pakoda
Wheat Rawa Adai
Tomato Upma
Pachai Payaru (Green Gram) Kuzhambu
Brinjal Kara Kuzhambu
Wheat Rawa Sweet Pongal