idly Milagai podi

Idly podi  is tastiest podi which  we  relish with Idly  , dosai , Adai , Nonbu adai , pidi kozhukattai  even with curd rice ,We  have  this  stock podi  always  in shelf .
Ingredients -
Red chillies - 1 cup ( measure  in heap)
 Chana dal-  1 tbsp
Urad dal - 1 tbsp
Ellu - ( black ) - 1 tsp
 Mustard seed - 1 tsp
Hing- 1 small  katti
 Salt - to taste
Oil - 2 tsp

Method:

In a kadai  add 2 tsp  of oil , roast  chana dal , urad dal  seperately till light golden colour  comes  , aroma comes. The remove  ot  , keep aside, then in the same  kadai add kadugu , after  crackled, add the red chillies , hing fry  it, then add the ellu  fry till it get cracked ,  after cooled   , add the ingredients in the mixie along with little jaggery  , salt  grind  and  store it  a  air tight container. 

Angaya podi

This  is  a  medicinal nutritutive  value  podi which we use  when our stomach got upset/ also during  post natal period . We keep this in our  house in stock always .During our childhood  amma prepares variety of podis , our  night dinner includes  podi sadham first with dangar pachadi, sutta appalam,
Now  also  I prepare podis ,we used to consume podi with raithas, mor kuzhzmbus , thayir pachadis .
 Ingredients :
Sundai kai vaththal-  1/4  cup
veppampoo - 1/4  cup
 manathakkali vaththal -  1/4  cup
Pepper  -1/2  tsp
 red chillies - 2  to 3
 Kadugu - 1/2 tsp
 salt - to taste
 Hing -  1  katti

  Method : 
Dry  roast  one  by  one seperately  without adding oil till  little  black .,  we  dry roast  even  the salt  to remove the moisture content , After  cooled add all the ingredients  in a  mixie  and grind  it smoothly.We  can add this podi with hot   rice with a tsp of  gingely  oil and  ghee, This  podi  gives relief  to gas trouble in stomach .

Ellu milagai podi ( Thil milaga podi )

Without   milgaipodi   the  desire of  eating  Idly or  Dosai   will not  fulfill. We can eat   chutney, sambar , Gothsu , Kadapa  any   side dish  with Idly or Dosai ,  will not  complete  without  milagai podi . I used to prepare variations  in that  as  Ellu milagai podi,  Kollu milagai podi, Flax  milagai podi , plain milagai podi .....All has  their  own flavours  , aromas, and tastes.

Ingredients:

 Red chillies- 1 cup ( heap measurement)

 Chana dal -  1  tbsp

 Urad dal  - 3/4  tbsp

Ellu ( black will give flavour than white variety ) - 1  tbsp

 Hing-  2 tsp

Salt - to taste 

Gingely oil - 2 tsp

Kadugu - 1/2 tsp
Jaggery -  1 tsp( optional)

Method : In a  kadai , add  oil and  fry  the dals one  by one   ,seperately  till aromas  come,,Keep it aside  and  in the same kadai  fry the   hing ,  then add  red chillies  and  fry , then  fry ellu without oil , then fry mustard seed to crackle. Allow  them to cool  down , Then in a mixie  add the  fried  ingredients   and salt , add jaggery ( optional) , grind  smoothly .The aroma will fill  whole house . 

Raw tomato pachadi

Now  the market is flooded with raw tomato, We can prepare many dishes  with Raw tomatoes.
Today I prepared Raw tomato pachadi , which  my mom used to prepare . This reminds  me  the childhood  days , mom prepared all dishes from the veggies harvested from our farm ,
Ingredients:
  Raw tomatoes- 5 -6
 Tamarind  paste - 2 tsp( tamarind juice  extraction from  a gooseberry size tamarind soaked )
Green chillies -  3 slitted
 salt - to taste
 Tempering:
  Mustard  - 1 tsp
Urad dal - 1/2 tsp
 Curry leaves-  5 /6
Hing -  1/2 tsp

Method:
     In a   kadai  add 1 tsp of oil  add kadugu, urad dal, curry leaves , green chillies , hing fry  for   1 min , add  finely chopped raw tomato  fry  for  2 mins  , then add  tamarind  juice  & salt  cook for  5 mins  till the required consistancy   of  the pachadi reached.

Kadappa..

This is  a famous side dish  which  is served in Mayuram Kaliyakudi hotel   for  Idly, Dosa . A large  group of people   come to relish   this  alone .This  is  famous in Kumbakonam  also I heard that .In kumbakonam  too, the people will go on morning walk ??  to eat idly/dosa with kadappa .
 Ingredients:
 Potato - 2  ( cooked  , mashed)
Yellow moong dal (payatham paruppu) - 1/4 cup( cooked and mashed )
Onion - 2   finely chopped
 Green chillies- 3 (this  only  gives  spice)
Salt - to taste
Ginger- 1/2  inch
 Garlic- 3 pods( my  mil is  fond of  garlic , didnt use)
 Coconut - 1 cup( grated)
Cardamom - 1
 kasa kasa - 1 tsp
Fried gram ( pottukadalai) - 2 tsp
Saunf (sombu) - 1 tsp
Garnishing - curry leaves, fresh coriander leaves .

Method:
 First cook potato and  moong dal seperately and mash  them , keep aside.
In  the mixie put coconut , ginger, fried gram, garlic, sombu, green chillies, kasakasa , cardamom , grind nicely , smoothly  by adding little  water .
In a cooker/ kadai  take  3 tsp of cooking oil  add 1/2  tsp of  sombu ,when it started to crackle add the onion , fry till little translucent, then add the ground  mixer  and roast for 2 secs  , then add the mashed potato and  add the cooked and mashed  moongdal, add   2 cups of water mix  well  and allow to cook for 4 to 5  mins to  get  mix well.( The consistancy  should be  neither watery nor thick ).Now the tasty, flavourful kadappa is ready , Garnish with  fresh kothamalli , curry leaves . 

Mango Rice,

This  is  the  Mango season. During  this   season , I used to prepare rice, thokkus, pickles, aam panna , vathals  etc.  using raw mango . Today  I prepared Mango rice, I used  ottu manai/ kili mookku mangai ,
Ingredients:
Raw Mango - 1( grated nicely)
Green chillies- 2
 Hing - 1 pinch
Turmeric powder - 1/2 tsp
Cooked  rice - 2 cups
Salt - to taste
Tempering:
Mustard - 1/2 tsp
Chana dal,  urad dal - 1 tsp
Curry leaves- 5 to 6 leaves
Red chillies - 2

Method:
      Cook  2 cups  of rice , keep it aside.In a kadai,  pour 3 tsp of gingly oil add  mustard seed when  it starts to splutter , add urad dal, chana dal, green chillies. red chillies, hing, curry leaves ,roast  till the dal becomes golden  colour, then add the grated mango , add  turmeric  powder and cook till it shrinkes and cook  well, Then add  this mix with the cooked rice and add salt  and mix well.Garnish with coriander leaves and curry leaves . This is  tasty variety rice, You can eat with  chips, vadams.

Karuvepilai milagu kuzhambu

This  kuzhambu is  tasty, healthy and  easy to prepare too. When we are in recovery stage after some illness , we may have tasteless feeling , at that if we consume  this kuzhambu in hot rice with dallop of ghee and gingelly oil , we  will be feeling very comfortable. Also   during postnatal

 also we will be given this kuzhambu  , but we use only pepper  , not red chilly at that time. 

Ingredients for Making Karuvepilai Milagu Kuzhambu:-

Tamarind - big lemon sized
Pepper corn - 2 tbsp
Dry red chillies - 4 nos
Kothamalli virai - 2 tsp (usually some may not add this, but i add for the flav)
Thor dall - 1 tsp
Urid dal - 1/2 tsp
Curry leaves -  1- 2  cups
Turmeric powder - 1/2 tsp
Mustard - 1/2 tsp
Gingelly Oil - 3 tbsp
Hing- 1/4 tsp
Salt - to taste

Method:

Soak tamarind in warm water and extract the juice, add salt, hing powder and turmeric. In a kadai heat two tbsp of oil, add mustard and when it starts spluttering, , add the tamarind water.

Dry roast pepper corns, kothamalli varai, thor dal, u.dal, curry leaves. Grind this in a mixie smoothly adding little water.
Add this paste to the boiled tamarind water and let it boil for a few minutes till it thickens slightly. Add some gingelly oil on the top of the boiled kuzhambu with more curry leaves and switch off the stove.

This kuzhambu can be stored for 2 -3 days in room temperature and upto a week in the fridge.