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Kadalai urundai (Ground nut & Jaggery balls) is a delicious snack which is liked by both elderly as well as younger generations. Kids like this very much and we can prepare this for neivedhyam for Thirukarthigai. For some of the auspicious virathams, we used to prepare this recipe for thaanam.

Kadalai urundai (Ground nut & Jaggery balls)Servings: 20


Peanuts2 Cups
Jaggery3/4 Cup
Water(For dissolving jaggery)1 ladle
Cardamom Powder1 pinch

  • Take jaggery and fried peanut to prepare for kadalai urundai. Remove the skin of the fried peanut and keep it ready.

  • In a pan, add jaggery and water and allow the jaggery to dissolve. When the jaggery gets dissolved, strain the jaggery juice to remove sand particles.
  • Again add the strained jaggery juice in the pan and allow it to boil in low flame. Keep stirring. The jaggery syrup will start bubbling up. Add cardamom powder and stir it. 

  • When Jaggery syrup started thickening, drop a piece of jaggery juice in a water. It should not dissolve, rather we should be able to rotate it to a  ball.  This is called stone consistency
  • When the jaggery juice reaches the correct consistency, remove from flame and add it to the peanuts and mix well

  • Allow it to call off for about a minute. Wet the hands and take small quantity of the peanut-jaggery mixture and start making equal size balls. If you are not able to make the last few balls,  you may want to heat the mixture again, so that it start melting and you can form the balls again. 

  • The yummy mouth-watering kadalai urundai(ground nut- jaggery balls) is ready for neivedhyam as well as for servings.

Carrot groundnut cashew masala is a wonderful side dish for chapati/roti. If we do not have enough cashews, we can compensate with groundnut itself.

Carrot Groundnut Cashew Masala
SaltTo Taste
Coriander Leavesfew
Dry Methi leaves1 tablespoon
Oil1 tablespoon
Coriander Powder1 teaspoon
Garam Masala Powder1 teaspoon

For Grinding:
Grated Coconut1/4 Cup
Cashew nuts10
Grated Carrot1/2 Cup
Red Chilli2
Ground nut1/2 Cup

  • Finely chop the onions and keep it aside
  • Chop the tomatoes and grind it and take the tomato paste in a separate bowl
  • Heat oil in a pan, add chopped onions and fry till it becomes transparent
  • To this add masala powder, coriander powder, tomato paste and mix well
  • Heat another pan separately, add grated carrot and ghee and fry for a while
  • Grind the fried grated carrot, cashew nuts, ground nuts, red chilli and grated coconut in a mixer and keep it aside
  • Add the ground mixture to the boiling masala in the pan and mix well along with salt
  • To this add grated carrot and necessary water
  • Once the carrot is cooked well, garnish the masala with coriander leaves and methi leaves.
Carrot Groundnut Cashew Masala

Mango Ginger is neither related to a Mango nor a Ginger but to a turmeric (!?). Yes, check the wiki page for the same. When it crushed it gives the smell of a unripe mango. The flavour is more of ginger but it tastes more like a mango. It does not have that strong spice of a Ginger. I also read that its good for digestion and helpful in the treatment of Asthma and cough.

Recently i got a chance to taste the Mango Ginger (Ma-Inji) and i was amazed by its taste. It doesn't have a spice and smell of a Ginger instead a wonderful aroma and taste of Mango. I often make Puli-Inji (Ginger with Tamarind Paste) in my home, but as soon as i tasted Mango Ginger, i thought of making Puli-Ma Inji in the same way. It came out very well and I liked it very much. Puli-Inji with an aroma of Mango.. its Tongue Tickling !. You can make it littler watery, in that case you can mix it with white rice and consume it. Alternatively, you can choose to use it as a pickle. Needless to say, its for a spice lovers ! Try this and post me your comments.

Babycorn alu masala is a yet another good side dish for chapati/roti. We can alternate potato with carrot which is more healthier.

Babycorn - Alu Masala
Baby corn15
SaltTo Taste
Small onions1/2 Cup
Cumin Seeds1/2 teaspoon
Oil1 tablespoon

For Grinding:
Garlic Pods2
Pudhina leaves1 tablespoon
Coriander Leaves1 tablespoon
Red Chilli powder1 /4 teaspoon
Green Chilli1
Oil1 tablespoon
Coriander Powder1/2 teaspoon
Garam Masala Powder1 tablespoon
Cashew nuts10
SaltTo Taste

  • Chop the onions and keep it aside
  • Soak the tomatoes in boiling water for some time and remove the skin. Grind the tomatoes and keep it aside.
  • Pressure cook the potatoes and baby corn. Remove the potato skin and smash the potatoes
  • Heat oil in a pan, add cumin seeds, when the cumin seeds starts to sputter, add onions and fry it till it becomes transparent.
  • Grind the ingredients and add it to the frying onions and allow it to fry till we get good aroma of the ground masala ingredients
  • To this add tomoato paste and mix well and allow it to fry
  • Finally add cooked corn and smashed potatoes and salt and mix well
  • Add necessary water and allow the masala to boil and becomes thick
  • Serve with Chapti/Roti

Sumangali Prarthanai
Sumangali Prarthanai
Sumangali Prarthanai
The tradition in any brahmin family in olden days is that whenever an elderly women passed away as sumangali, the family used to conduct Sumangali Prarthanai every year in remembrance of the elderly women. Nowadays, whenever an important function is planned in any brahmin house, we used to remember our ancestors and celebrate Sumangali Prarthanai.

Pendugal are nothing but Sumangali's. Based on the family's financial status and willingness, we can have 5 pendugal or 7 or 9 pendugal. One Kanya girl should be part of the Pendugal. Other than pendugal we should have 2 pudavaigalam(2 leaves in remembrance of ancestors). The belif is that the ancestors are also participating in the Sumangali Prarthanai.The family women should be part of the pendugal.

The day before the Sumangali Prarthanai...
The day before the Sumangali Prarthanai, we need to take 1 small bowl of gingelly oil along with seekai powder, turmeric powder, kumkum and give it to each pendugal and invite them for sumangali prarthanai. We have to buy 9 yards saree in any color without a mix of black color along with 2.25 meters of pavadai(sithadai) material for Pudavaikalam . We need to wash the 9 yards saree (except the new sarees) which the pendugal(from our home) is going to wear on sumangali prarthanai and dry it in advance.

On the day of Sumangali Prarthanai
The new 9 yards saree and pavadai material should be rinsed in water and dried before being kept in the wooden plank. If there is no place for drying the new wet clothes or if you feel that the time is not enough for drying, its better to keep as new in the wooden plank instead of wet clothes. While keeping saree in the wooden plank, remember to keep its pallu north facing.

Clean the wodden plank and put ezhai kolam and allow it to dry. The place where we need to keep the wooden plank and the place where we are going to place the banana leaves should be cleaned and neatly wiped and put ezhai kolam and allow it to dry.Elderly women in the house should take 2 wooden plank(palagai) and keep the 9 yards saree and pavadai material along with gingelly oil, seeyakai powder(herbal hair wash powder), turmeric powder, kumkum. She has to dip her ring finger and take small quantity of oil and rub it in the corner of the 9 yards saree and pavadai material and then she can apply the oil in head of the other women in the house. The women should get blessings of the elderly women and go for the shower.The banana leaf should be kept east facing in the wooden plank. Banana leaves for pendugal can be kept either east or west facing. Keep the 9 yards saree in the wooden plank having ezhai kolam and on top of it place a mirror, jewel, and flower garland. The same has to be done on pavadai material.

Keep a kuthuvilaku in the center of the 2 holy leaves and light the lamp. Take comb, mirror, turmeric, kumkum, beetle leaves, paaku(areca-nut), mehindhi, nalangu manjal and keep it on top of 9 yards saree and pavadai material. Take dry ginger powder and make it like a ball and keep on top of the saree and pavadai. Keep butter milk, panagam(jaggery juice),1 glass of milk(unboiled), flower, common to both the holy leaves. Keep 5 rupee coins for each of the pendugal on top of the saree.

Keep some loose petals(uthiri pushpam) aside. Take 1 handfull of raw rice and mix it with turmeric powder and make it as akshadhai and keep it aside. Give flowers to all the pendugal. Keep some more flowers to give to pendugal after they eat. Take santhanam, kumkum, beetle leaves, paaku, turmeric and other things ready to offer to the pendugal after they finish their eating.

After we prepare the food, depending upon the raghu kalam, ask the pendugal to put turmeric on their foot and clean their foot. Give flowers to the pendugal. First serve dishes for the holy leaves in front of the saree and pavadai leaves. Serve all the side dishes and finally serve rice. Take little ghee and serve around each banana leaves, we call this as anna sudhi and then ask the pendugal to stand in east facing. Sprinkle sandhanam(sandalwood powder mixed with water) on top of 9 yards saree and pavadai material and do neivedhyam. Then we need to show karpoora arathi and this has to be done by either elderly women in the home or by first daughter-in-law.

Then we need to request all the pendugal to put akshadhai, loose petals on top of the saree and pavadai and do namaskaram. Then ask the pendugal to get ready for food. If we have pregnant women in home, they should not sit as pendugal after 5 months of their pregnancy. Initially we need to take little water and rotate around the holy leaves and then give water to each pendugal uniformly and ask them to rotate around the leaves and start eating.

After all the pendugal finished their food, again take little water and rotate around the holy leaves and then give water to each pendugal and ask them to drink and then they can get up. the banana leaf near the 9 yards saree should be move north side. After the pendugal wash their hands ask them to sit on top of plastic plank and we need to serve butter milk, panagam, dry ginger urundai. Then we need to give kumkum, turmeric, nalangu manjal, mehindhi, beetle leaves and paaku.

Recipes for Sumangali prarthanai:

Please refer to srartham samayal to prepare food for sumangali prarthanai.

Vegetable Kurma is a perfect accompaniment for many dishes like idiappam, Parotta, Roti/Naan and even for Dosa/ Idli. Even for Poori sometimes, this vegetable Kurma is served as accompaniment. A multi purpose dish, if done with right ingredients, we could get the same taste as served in restaurants. This version is a perfect restaurant style Kurma, I have tried and tested many times and my family loves it so much. Adding Curd and milk brings out a divine flavor to the dish. Try this version of Vegetable Kurma and share your comments!

Sweet Puttu is one of the sweet recipes made during Navrathri. This is one of my favourite sweet dish which is made of rice flour. It will take relatively more time to cook compared to other recipies but a very tasty recipe.

Preparation Time : 1 hour, Cooking Time - 1 hour, Serving - for 12-15 people

Navarathri Special | Sweet Puttu (Rice Flour)
Rice - 2 cups
Grated Jaggery - 1.5 Cups
Finely chopped coconut - 3 tablespoon
Cardamom - 1/2 teaspoon
Cashews - few
  • Soak the rice in water for 30mins and rinse it in water and then spread the rice in a towel till it becomes dry

  • Now grind the rice in a mixer to a nice powder
  • Heat the pan and add the ground rice flour and fry it till the flour turns light brown color
  • Heat 1 cup of water along with pinch of turmeric powder and a pinch of salt and boil the water and allow it to cool
  • Add the water little by little in the fried rice flour and mix the flour so that the flour should be wet and not like a dough. We need to steam the rice and it requires little humid. So, please be careful by not adding more water.
  • Sift the rise flour using the strainer. The idea of sifting is to avaid the lumps. Steam cook the rise flour in a pressure cooker for 10 mins
  • Take the cooked flour and with the help of a ladle broke the flour so that it becomes like Rawa/sooji
  • In a separate pan, add little ghee and fry the cashews and the chopped coconuts till it turns golden brown color and take it separately in a plate

  • Add the grated jaggery to the pan and add water and stir it well till the jaggery juice becomes thicker
  • Now add cardamom powder and grated cocunut and remove from flame
  • Add the broken flour and mix it well with the jaggery juice
  • Add the fried cashews and mix it well.
  • The Delicious Sweet Puttu is ready for Neivedhyam for Navrathri as well as for serving.
Another method  for making Puttu - Please click here

In Navarathri we make Sundal every day for Neyvedhyam and for distribution to friends and relatives. You can make sweet sundal for few days instead of making the sundal with salt & spice. You can make Pachaipayiru(Green Moong dhal) sundal with spice. This recipe is a sweeter version of pachai payiru sundal - Pachai payiru sweet sundal.

Navarathri Sundal Recipes | Green Moong Dhal Sweet Sundal


PachaiPayiru(Green Moong dhal) - 1/2 Cup
Cardamom powder - a pinch
Grated cocunut - 2 teaspoon
Grated Jaggery - 1/4 cup
Ghee - 2 teaspoon


  1. Dry fry the PachaiPayiru(Green Moong dhal) in a pan till its raw smell goes off and clean it in water and cook it by adding water to the pan
  2. If the cooked PachaiPayiru(Green Moong dhal) have more water strain it and keep it aside
  3. Heat the pan and add grated jaggery and pour little water for the jaggery to dissolve
  4. When the jaggery dissolves, add the cooked PachaiPayiru(Green Moong dhal) and mix it well till the mixture does not stick on to the pan
  5. Add ghee,cardamom powder and grated cocunut and mix it well
The mouth-watering PachaiPayiru(Green Moong dhal) sweet sundal is ready for neivedhyam and for serving.
You can click here for other sundal varities

Navarathri Sundal Recipes | Green Moong Dhal Sweet Sundal

Lemon Dhal is another variety of dal which goes well with Chapti/Roti/Rice.

Lemon Dhal

Moong dal1/2 Cup
Chopped Ginger1 teaspoon
Turmeric powder1/4 teaspoon
Green chilli2
Cumin Seeds1/2 teaspoon
Curry Leavesfew
SaltTo Taste
Sambar powder1/2 teaspoon
Corainder leavesfew
Oil1 1/2 tablespoon

For Grinding:
Grated Coconut1 1/2 tablespoon
Poppy seeds(Kasa kasa)1/2 teaspoon
Fennel(Sombu)1/4 teaspoon
Cinnamon1/2 inch piece

  • Squeeze the lemon and extract the juice and keep it aside.
  • Clean the dal and pressure cook it with ginger and turmeric powder. Smash the dal to a nice paste after it is cooked in cooker.
  • Pressure cook Potato and peel the skin and slice it to smaller pieces after it is cooked
  • Finely chop the onions and keep it aside
  • Finely chop the tomatoes and keep it aside
  • Heat oil in a heavy bottomed pan, add poppy seeds, fennel, cinnamon, cloves and fry for a minute and add it to a mixer along with grated coconut
  • Finely grind the ingredients in the mixer to a nice paste
  • add when the oil is hot, add cumin seeds, when the cumin seeds starts to sputter, add chopped green chilli, curry leaves and onion and fry till the onion becomes transparent
  • When the onion is cooked, add chopped tomatoes and when the tomatoes are cooked completely, add potatoes, smashed dal, ground masala paste, salt, sambar powder and mix well
  • Add necessary water to make it to dal consistency
  • When the dal starts to boil, remove from flame and add coriander leaves and lemon juice and stir well
  • The delicious lemon dal is ready to serve with Chapti/Roti/Veg pulo.

Rawa Appam as its name suggest is made using Rawa. We are adding sugar in the Rawa appam instead of Jaggery as we add in the conventional appam. You just need to soak the rawa in water for about 1 hour and make the doguh by grinding it. Once the dough is ready, you can finish making the appam in 15-20 mins. Instead of the conventional appam, you can try making this once, and i am sure, this is also liked by all.

Preparation Time : 1 hour Cooking Time : 20 mins Servings : 25

Rawa Appam (Sooji Appam)

Rawa1 Cup and 1 handfull
Sugar1 Cup
Grated Coconut(Optional)2 tablespoon
Kesari powdera pinch
OilFor Frying
Cardamom Powder1/4 teaspoon

  • Soak the rawa in water for 1 hour. After 1 hour drain the water and add the rawa in a mixer.
  • Add banana, sugar and grated coconut in the mixer along with rawa and grind it to a nice paste. Do not add more water. The ground appam flour should be like dosa flour consistency.
  • Add cardamom powder, kesar powder to the ground flour and mix well
  • Heat oil in a heavy bottomed pan or in a paniyaram/appam pan.
  • When the oil is hot, take 1 small ladle of ground appam flour, pour it directly in the hot oil.
  • Let the appam fry for a while and then when it turns golden brown color, remove the appam from the oil, and place it in a paper towel to drain excess oil
  • Repeat the above steps for the rest of the flour
The yummy Appam is ready for neivedhyam and for serving

Rawa Appam (Sooji Appam)

Dal fry is one of the delicious side dish for chapati. It is a good side dish even for veg pulo/fried rice. A best choice for any partys where even the children like to have this.

Dhal Fry

Moong dal1 Cup
Red Chili Powder1 teaspoon
SaltTo Taste
Garam Masala1 teaspoon
Cumin seeds1 teaspoon
Cumin Powder1 Teaspoon
Corainder Powder1 teaspoon
Oil2 teaspoon
Chopped Ginger2 teaspoon
Coriander Leavesfew

  • Soak the moong dal in water for 4 hours. Drain the water after 4 hours and add chopped ginger and pressure cook the dal with a pinch of turmeric and allow for 3 whistles.
  • After the dal is cooked, take it in a bowl and smash the dal finely and keep it aside
  • Extract the lemon juice and keep it aside
  • Finely chop the onion and keep it aside
  • Chop the tomatoes to square size pieces and keep it aside
  • Heat the oil in the pan, add cumin seeds, when the cumin seeds starts to sputter, add chopped onion
  • Fry for a while till the onion turns transparent
  • Now add the chopped tomatoes and fry for sometime till it is cooked
  • Now add garam masala, cumin powder, coriander powder, red chili powder and salt and mix well
  • To this add smashed dal and add water to make a proper consistency
  • When the dal starts to boil, remove from flame and add the lemon juice
  • Garnish with coriander leaves. The yummy dal fry is ready for serving with Roti/Chapati/rice.
Dhal Fry

Vazhaipoo (Banana flower/Banana blossom) is one of the commonly used flower in tamil nadu for cooking. It has lot of medicinal properties and a very healthy flower and tasty too. But, to prepare Vazhaipoo for cooking is very much time consuming and people do not cook it very often even though it is very cheap, healthy and tastier flower for cooking.
Banana Flower (Vazhai Poo)Banana Flower Florets

The tricky part is to remove the stamen which is nothing but a hard pink layer found in each florets. This stamen never gets cooked and hence we need to remove the same from the florets. You can easily remove the stamen from the top layers of the florets as the stamen is visible. But once you approach the inner layers, the florets are covered and hence removal of the stamen is little bit difficult. Here is the tip.. you can hold the bunch of florets on your left hand and rub the face of the florets on your right hand. This will open up the florets and you can remove the stamen easily. You might notice that the color of the bract was in dark pink color when you start the removal of the stamen and once you approach the inner portion the color of the bract changes from dark pink color to the yellow and finally end up with small white bulb. You can stop removing the stamen at this point as the florets in the inner portion will be more tender. You can cut the flower directly without removing the bracts or stamen. Chop the florets and put them in the butter milk mixed with water as this will keep the color of the florets as white. Otherwise, this become black in color.

Vazhai Poo Usuli (Banana Flower /Banana Blossom) UsuliVazhai Poo Usuli (Banana Flower /Banana Blossom) Usuli

Vazhaipoo(Banana Flower)1
Red Chili6
SaltTo Taste
HingA Pinch
Mustard seeds1/2 teaspoon
Urdal2 Teaspoon
Tamarinda pinch
Oil2 Teaspoon
Grated Coconut(Optional)2 Teaspoon

  • In a heavy bottomed pan, add some oil and when the oil is hot add mustard seeds
  • When the mustard seeds starts to sputter, add the urdhal, chilli and grated coconut and fry till the urdhal turns golden brown color. Take this in a mixer
  • Now add remaining oil, and add the chopped vazhapoo(Banana flower) and fry until it is cooked completely
  • Add the cooked Banana Flower (Vazhapoo) to the mixer along with salt and tamarind and grind it to a fine paste
  • The delicious Banana Flower (Vazhapoo) Thugayal is ready to serve with hot rice

Cooking Tips:

Here are few cooking tips which would benefit you all.
  1. Any type of cooking, we need todo with full dedication and interest then only the food we prepare will betasty and delicious with good fragrance.
  2. Do not cook any vegetables morethan it is required
  3. It is always good to cook Sambar,rasam or any kuzhambu varieties keeping in low or medium low flame. In oldendays people used to cook rasam in kummuti adupu
  4. Think and finalize on the foodthat you need to prepare for tomorrow before hand that will help us to proceedwithout waste of time
  5. While seasoning, do not put allthe ingredients at the same time. Do not put urdal, red chilli and mustardseeds at once. Always, first, put mustard seeds in hot oil and when the mustardseeds start to sputter, add urdal and broken chilli. This way the otheringredients do not become black as mustard seeds need some time to startsputter
  6. Fry broken red chilli andfenugreek seeds(Vendhayam) always to golden brown color and not black color andalso do not put more fenugreek seeds as it will make the taste bitter
  7. Dishes for which tamarind isused, its always good to add little jaggery which will bring down the sournessof tamarind. Some people do not like to add jaggery. Some days tamarind sourwill be more in some dishes and we will become tensed. In such situations, noneed to panic, add some jaggery and the sourness will come down and dishbecomes tasty
  8. Do not add Salt, Tamarind andspicy more this will spoil the taste and it will not be healthy also
  9. For any fried vegetable recipeslike potato fry etc, it is not necessary to add more oil. Add little oil andsprinkle water and cook the vegetables in low flame
  10. For Thengai(Coconut) araithuvitakootu, it always good to reduce thengai and add raw rice or rice flour whilegrinding
  11. In olden days, we used to chopthe vegetables and soak it water, and again we will keep the vegetables inflame and pour water again to cook the vegetables. Because of this all thevitamins and minerals in the vegetables will go off. So it is always better tosoak only chopped raw banana(Vazhakaai), Brinjal, Senai in water as these willtend to become black color
  12. For other vegetables, it isbetter to clean them in water and then chop them
  13. For many vegetables curries, weused to pour more water for cooking and then drain the water once thevegetables are cooked completely. All the vitamins and minerals will go off. Sowithout wasting the drained water, we can pour those water in kuzhambu, sambaror rasam
  14. Always try to keep potato andonion in house. Whenever we have sudden visitors we can easily make some dishesout of these.
  15. For taking coconut milk, its goodto use warm water instead of cold water as warm water will extract all the milkfrom coconut while grinding
  16. For usili or paruppu urundai kuzhambu,it is good to soak the dals in warm or hot water instead of cold water as warmwater will make the dals to soak quickly. Otherwise it is better that we soakthe dals overnight
  17. If we need to grind or smashginger, It is not needed to peel the ginger skin as the smell and richness ofginger will go off. Just wash the ginger properly to clean the sand. But if weneed to chop the ginger, it is always better to peel the skin before chopping
  18. Always dry fry sesame seeds(Ellu)for any recipes which include this without adding oil
  19. Better to fry grated coconut tillit turns golden brown color for the recipes which needs fried coconut to getgood aroma
  20. For preparing rasam, if we arerunning out of rasam powder, nothing to worry. We can always use sambar powderand make rasam. While seasoning, add mustard seeds, cumin seeds, hing and alittle pepper powder to make it more yummy
  21. For cooking any greens(Keerai),it is good to add a pinch of soda salt. This will make the keerai to look greenwithout losing its original color and also its taste
  22. Always chopped soak plantainstem(Vazhathandu) in butter milk to retain its color
  23. Same way, soak the choppedplantain flower(Vazhaipoo) in butter milk. We can use the water we used toclean the rice to soak this as it will lessen then bitter taste
  24. Many of us do not like the bittertaste of bitter gourd. Such people can cook the bittergourd in tamarind extractalong with salt and then drain the water and fry it in oil
  25. If we do not have stock ofginger, we can use sukku. We can powder the sukku and soak it in hot water andthen we can use this as a replacement for ginger
  26. If the cooked and smashed dal isnot enough for sambar, we can take 1 tablespoon of gram flour and ½ teaspoon ofsugar and dissolve this in little water and add this to sambar and allow thesambar to boil. This will make the sambar to a thick consistency. The other wayis to add 1 tablespoon of rice flour to the smashed dal and add this to sambarto make it thick
  27. We can always use corn powder asa replacement for rice flour
  28. While cooking cabbage, most of usdo not like smell of cabbage, so it is better to use ginger to avoid this smell
  29. For karaitha dosai like godhumaidosa, maida dosa, it is always better to mix the flour and keep it for an houror 2 before we prepare dosa
  30. We need to keep the idly flouratleast for 8 hours to get fermentation. Then only the idlis will be soft andtasty. If the idlis are not soft and flat, add 2-3 tablespoons of rice flourand then pressure cook the idli
  31. If Senai /elephant foot is notcooked completely, it is good to add soda salt to make it cook fully. But ifturmeric powder is already added, adding of soda salt will not be good for thecolor of the senai

Thengaai paal cake(Coconut milk cake) is a delicious sweet recipe. Its a bit time consuming recipe but very tasty and everyone in the family will surely like this.
Coconut Milk CakeIngredients:

Gram Flour1 cup
sugar3.5 Cup
Ghee3/4 Cup
Wheat flour1 cup
Cashew nuts20
kesari powder1 teaspoon

  • Take a flat plate and grease it with ghee and keep it aside
  • Grate the coconut and take 1/3rd part to fry and grind the remaining in a mixer to extract thick coconut milk.
  • Again grind the coconut by adding little water and take the 2nd milk separately
  • Again grind the coconut with water and take 3rd milk separately.
  • Heat a heavy bottomed pan, add 4 teaspoon of ghee and add gram flour and fry for a while till a good aroma comes. The flour should not become red color. Take the fried flour separately
  • Now the same way, add 4 teaspoon of ghee in the pan, and fry the wheat flour and take it aside
  • Add another 4 teaspoon of ghee and add broken cashews and grated coconut and fry it till the coconut becomes golden brown color
  • Heat another heavy bottomed pan and add the 2nd and 3rd coconut milk along with sugar and stir continuously with a ladle
  • When the sugar syrup reaches thick string consistency, add the fried flours and fried coconut, cashew nuts and mix it well
  • When the mixture starts to boil, add the first coconut milk, and stir well. When the mixture starts to become thick, add ghee and stir well
  • Add kesari powder and cardamom stir well. When the mixture starts to leave the sides of the pan remove the mixture from flame and pour it in the greasy plate
  • Allow the coconut milk cake to cool off
  • Now cut the cake mixture into square/diamond/rectangle shapes using knife
  • When the cake is dried off completely, remove each piece carefully and store it in a airtight container.
  • Now the delicious mouth-watering coconut milk cake is ready to serve
Note: If the mixture is removed from flame well before the actual time, then no need to worry, serve the sweet as coconut milk halwa.

Thalitha Sambar
Yet another variety of sambar. Simple and easy to make. Sambar powder not required, instead, all we need is red chilli and green chilli.

Thur dal3/4 cup
Curry Leaves1 handfull
Tamarind1 small lemon size
Red Chilli4
Green Chilli4
Tamarind1/2 teaspoon
SaltTo Taste
Coriander Leaves1 tablespoon
Rice flour1 teaspoon
Ladys finger4

For Seasoning:
Oil1 tablespoon
Mustard Seeds1 teaspoon
Hing1/4 teaspoon
Fenugreek seeds(Vendhayam)1/4 teaspoon

  • Soak the tamarind in warm water and extract the juice and keep it aside
  • Peel the vegetables skin and chop them to medium size pieces
  • Pressure cook thur dal and smash it well and keep it aside
  • Chop the green chillies vertically
  • Heat the oil in a heavy bottomed pan, and add mustard seeds. When the mustard seeds starts to sputter, add hing, vendhayam(fenugeek seeds), broken red chillies and green chillies and also the chopped vegetables and curry leaves and fry for a while and then add 1 cup of water to cook the vegetables.
  • When the vegetables are half-cooked, add tamarind juice and salt and allow the sambar to boil for sometime till the raw smell of the tamarind goes off
  • Once the vegetables are fully cooked and tamarind raw smell goes off, add smashed dal and stir well
  • Take a teaspoon of rice flour and add little water and dissolve the rice flour and add this water to the boiling sambar
  • Season the sambar with curry leaves. When the sambar starts to boil, remove from flame
  • The delicious thalitha sambar is ready to serve with hot rice

Another method of Coriander(Kothamalli) chutney. This is very delicious side dish for dosa and idly.
Coriander chutney/Kothamalli chutney
Chopped Coriander Leaves1 cup
Curry Leaves1 handfull
Grated Ginger1 teaspoon
Pepper1/2 teaspoon
Tamarind1 sundakaai size
Green Chilli1
SaltTo Taste
Oil1 teaspoon

  • Heat the oil in pan, add grated ginger, chopped green chilli and fry for a while
  • To this add chopped coriander and curry leaves and fry for a while
  • Add all these to the mixer and add salt, pepper and tamarind and grind it to a nice paste. Finally season with mustard seeds and serve.
  • The delicious coriander(Kothamalli) chutney is ready to serve with dosa and idly.

This is one another variety of coconut chutney.

Coconut Chutney
Grated Coconut1 Cup
Salta pinch
Red Chilli2 small
Hing1 teaspoon
Mustard Seeds1 teaspoon
Oil1 teaspoon

  • Grind the grated coconut, red chilli and salt to a nice paste with water
  • Heat a heavy bottomed pan, add some oil and when the oil is hot, add mustard seeds and when the mustard seeds starts to sputter, add hing and mix well
  • Now add the ground coconut chutney and stir well for a minute
  • Remove from flame and serve with thanni kozhukattai, idly, dosa.


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