Poha Upma – Aval Upma

Ingredients:

Poha	1 cup
Onion	1 (grated)
Red chilli	1 (chopped)
Roasted peanuts	2 tbsp
Oil	1 tbsp
Coconut	¼ cup grated
Mustard Seeds	½  tea spoon

How to make Poha upma:

• Wash the poha and drain the excess water.
• Saute the onion with oil, red chilli and mustard.
• Add coconut to it along with peanuts.
• Add the poha and heat it for 2 minute. Serve with sugar and banana.

Aviyal – Traditional south indian side dish

Aviyal

Ingredients:

Vegetables	3 cups
Coconut	½ cup
Green chilli	3
Turmeric powder	½ tea spoon
Curd	2 table spoon
Curry leaves	Few
Coconut oil	2 tea spoon
Salt	As required
Jeeragam/cumin seed	½ tea spoon
Water	¼ cup
Shallot/Small Red onion	1

South indian aviyal

How to make aviyal:

• Cut the vegetables (carrot, potato, drumstick, cucumber, beans, plantain, ash gourd, raw mango) and add salt, water and curd.
• Pressure cook the vegetables.
• Grind the coconut, shallot, green chilli, turmeric powder and cumin seed without water.
• Add this with the cooked vegetables, add curry leaves and allow it in flame till water vanishes.
• At last add the coconut oil.

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Sambar using Homemade powders-Traditional south indian style

Sambar

Ingredients:

Vegetables	3 cup
Red gram/thoor dhal/Nayam dhal/Sambar parupu	1 cup
Yellow mung dal (paasi parupu)	1 handful of dal
Small red onion/shallot	15
Garlic	1 pod
Red chilli powder	2 table spoon
Coriander powder	3 table spoon
Turmeric powder	½ tea spoon
Salt	As required
Fenugreek-cumin powder	¼ tea spoon
Asafoetida	¼ tea spoon
Tamarind	Small ball size
Oil	2 table spoon
Musturd seed	½ tea spoon
Coriander leaves	Few
Curry leaves	Few

How to make sambar:

• Pressure cook the thoor dal and mung dal and keep aside.
• Cut the vegetables (carrot, potato, beans, cucumber, tomato, drumstick) along with garlic and shallot and pressure cook them.
• Add the cooked vegetables with dal and add the chilli powder, turmeric powder, coriander powder, fenugreek-cumin powder and asafoetida.
• Dissolve the tamarind and salt in water. Add this with above mixed ingredients.
• Temper the mustard, curry leaves and coriander leaves in oil. Along with this pour the above mixture and allow to boil well.
• Sambar is ready to serve along with idil, dosa, rice etc.

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Kaana podi/Kollu podi/Horse gram powder

Horse gram powder

Ingredients:

Horse gram/Kollu/Kaanam	1 cup
Red chilli	4(or more)
Salt	As required
Asafoetida	A pinch
Cumin seed/jeeragam	1 table spoon
Oil	1 tea spoon

Kollu podi

How to make kollu podi:

• Roast the horse gram till the burst sound appears.
• Roast the cumin seed also the asafoetida separately.
• Roast the red chilli in oil.
• Along with this add the salt and powder it.

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Ulunthu kali/Black gram Porridge/Ulunthangali/Urad dhal kali

ulunthu kali

This is the healthy food suggest by our grand mother for women and especially for the young girl those who entered into there adulthood.

Ingredients:

Black urad dhal(splited)	½ cup
Raw rice/pacharisi	¼ cup
Fenugreek seed	¼ tea spoon
Black jaggery/brown sugar/karupatti	1 cup (or more, grated)
Gingelly oil/ghee	4 table spoon
Water	4 cup

How to prepare ulunthu kali:

• Grind the Black urad dhal, raw rice and fenugreek seed together into fine powder.
• Dissolve the brown sugar in one cup of water and filter it. (The water may be at room temperature or warm)
• Now add the remaining 3 cups of water with this jaggery water. Add the grinded powder little by little with the water and dissolve with hand without any lumps.
• In a pan add the gingelly oil/ghee and add the above dissolved mixture and stir it continuously till it reaches the semi-solid state.

Tips:

• This will absorb the sweetness so add more karupatti according to your taste.
• You can also add the jaggery instead of karupatti, but it wont give the taste of kali as our grandma prepared for as.
  

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Aravanai/aravana payasam recipe - Nivedanam Recipe

Aravanai

Ingredients:

Raw rice	1 cup
Jaggery	1 ½ cpus
Ghee	½ cup
Dry ginger powder/sukku	½ table spoon
Cardamom/elachi	3
Cloves	3
Cashew nuts	Few
Raisins	Few
Coconut	¼ cup
Water	2 cup (or more)

How to make the aravana:

• Wash the rice and drain the excess water. Allow it to dry in a towel.
• Roast the coconut in 1 tea spoon of ghee and keep it ready.
• Roast the cashew nut and raisins  and set away.
• In a ½ cup of boiling water dissolve the jaggery and filter it.
• Roast the rice till aroma rises. Now cook it using 1 ½ cup of water when it become ½ cooked add the jaggery water.
• Also add the broken elachi, cloves, dry ginger powder, cashew nut, raisins and roasted coconut.
• Add the ghee little by little and stir it till the ghee mixes. 

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