Thenkuzhal

Ingredients

1. Idli Roce - 4 cups
2. Urad dhal - 1.5 cups
3. Asafoetida - 0.5 teaspoon
4. Salt - to taste
5. Cumin seed or Sesame seed - 1 teaspoon
6. ghee or butter - 2 teaspoons
7. Oil for frying
8. Water - sufficient to make dough consistency

Procedure

• Do not wash but wipe dhal and rice with a clean napkin three times
• Dry grind them to a very fine powder
• Sieve and add salt, asafoetida, cumin or seasme seed, butter or ghee with required water to make a soft dough.
• Knead the dough well to make it uniformly mixed
• Now heat the oil in a pan
• Take one orange size ball of the dough and press it to a thenkuzhal in a ladle or small plate and drop them one by one in the hot oil
• Allow them to fry. You can fry 4 pieces at one time
• Turn both sides to get uniform crispy texture.
• Store it in an airtight container when they become warm.

Keerai charu

கீரை சாறு

Ingredients:

• Fresh Greens(Spinach)-1 bundle
• Fenugreek-1/2 teaspoon
• Chopped onion-1 cup
• Asafoeditta-1/2 teaspoon
• Red chilli (broken)-15 nos
• Turmeric powder-1/2 teaspoon
• Tamarind-1 lime size ball
• Uraddhall--2teaspoon
• Oil-for seasoning
• Mustard-1 teaspoon
• Jaggery-1/2 teaspoon

Procedure:

1. Wash and cut the greens to fine pieces and keep aside.
2. Heat one table spoon of oil and add broken chilli ,fenugreek and asafoeditta.
3. When roasted add the chopped onion and saute for 5 minutes.
4. When onion is glossy add the washed greens and salt.
5. Take the extract from the tamarind for about 3 to 4 cups.
6. Add to the sauted onion mixture
7. Allow it to boil by adding very little  jaggery till the greens are cooked thoroughly.
8. Remove from the stove
9. Season with mustard and urad dhall by heating oil in a pan
10. Add this to the gravy 

Application:
This will go well with rice and puri

Cutlet ( Easy method with left over vegetables)

Ingredients:

1. Left over cabbage, carrot poriyal cooked for lunch or dinner
2. Boied potato-2nos
3. Chopped onion-1 cup
4. Green chilli- 4
5. Garlic pod-4
6. Ginger- one bit
7. Garam masala powder-1/2 teaspoon
8. Turmeric powder-1/2 teaspoon
9. Leftover Bread( any variety)-3slice 
10. Channadhal powder-1 tablespoon
11. Rice or corn flour-2 tablespoon
12. Coriander leaves-For garnishing
13. Salt-to taste
14. Oil- for shallow frying

Procedure:

• Grind chiili,Garlic pod,ginger,garam masala powder together.
• Saute onion with little oil
• Add the ground mixture ,boile potato,salt,turmeric powder,left over vegetables.
• Mix well 
• Add bread,channadhal powder.rice or corn flour and mix well to form solidness.
• Take one lime size mass and press it to 3/4 " thickness and shallow fry in apan
• urn both sides to get a uniform golden color
•  Garnish with coriander leaves and serve with chilli orTomato sauce

Bajji

Ingredients

• Potato - 1 Big
• Onion - 1 medium
• Bell pepper / Capsicum - 1 
• Green banana / Vazhakai - 1 
• Channa powder - 3 cups
• Rice powder - 3/4 cup
• Maida powder - 1/2 cup
• Ginger - 1 inch bit
• Green chilli - 4 to 5 nos
• Salt - to taste
• Asafoetida - 3/4 teaspoon
• Oil for frying
• Chopped coriander leaves - 1 cup
• Turmeric powder - 1.5 teaspoons

Procedure:

1. Grind chilli, ginger to a fine paste 
2. Add salt,chennadhal powder,rice flour ,asafoeditta and turmeric powder.
3. Add water to make to Idly batter consistancy.
4. Add coriander leaves and keep aside.
5. Peel and slice all vegetables to 1/4" thickness.
6. Heat oil in apan.
7. When it is hot dip the vegetable slices in the mixed batter and drop them into the oil.
8. Fry them till it becomes golden colour.
9. Drop 6 to 7 pieces at a time.
10. Remove and spread over paper napkin before serving.

Application:

This is a snack and can be served at any time. Also go well with even Lunch and Dinner.

Multi-nutrient Kanji powder

Ingredients:

• Sago -20 gms
• Fried grams - 200 gms
• Almonds - 50 gms
• Pista - 50 gms
• Ragi - 100 gms
• Saffron - 1 teaspoon
• Roasted Peanut - 1 Tablespoon

Procedure:

1. Heat a pan, add sago and roast till it become puffy.
2. Now add ragi and dry roast till it becomes crunchy
3. Switch off the flame and add all the other nuts to the warm pan for 5 minutes.
4. Now grind this mixture to a fine powder with saffron.
5. Store it in an air tight container 
6. Take 1 tablespoon and mix it in one cup of water and boil this in a low flame till it gets cooked
7. This procedure may take 5 to 10 minutes - keep stirring to avoid lump formations. 
8. Remove from the stove and add the required sugar and milk and serve.

Dahi Vada

Ingredients:

• Urad dhal washed and soaked for 2 hours - 2 cups
• Green chillies - 3 nos
• Ginger - 1/2 "bit
• Asafoetida - 1/2 teaspoon
• Coconut Scrapings - 1 tablespoon
• Curryleaves-10 nos
• Mustard-1/2 teaspoon
• Yogurt(curd)-4 cups
• Sugar-1pinch
• Cumin seeds-1 teaspoon
• Broken pepper-1/2 teaspoon
• coriander leaves-for garnishing
• Oil-2 cups

Procedure:

1.  Grind the given dhall to a puffy mass in the grinder by adding water in small quantity with 5 minutes interval.
2. Grind urad dhall for 25 minutes.
3. Add salt,broken pepperand cumin seed and mix well.
4. Heat oil in a pan.
5. Take Dhal mass of big lime size and press it on a greased plastic sheet or Bananaleaf to 1/2 " thick pieces.
6. Slowly drop one by one and allow it to fry for one minute.
7. When the vada becomes golden brown turn to the next side till it becomes golden color. 
8. Now remove from the fire and place it on a tissue paper on a plate to remove excess oil.
9. Now grind ginger, chilli, sugar, coconut and salt to taste coarsely.
10. Beat the curd and add the ground mixture and mix well.
11. Heat 1 teaspoon of oil in a pan and season with mustard, curry leaves, asafoetida and transfer it into the curd mixture.
12. Now boil 3 cups of water in a vessel and drop all the vadas in the water. Switch off the stove.
13. After one minute remove the vadas and slowly drop in the curd mixture and keep them in the bowl.
14. Pour the rest of the mixture over the vadas. Garnish with chopped coriander leaves.

Rice Upma, Arisi Upma

Ingridients:

• Parboiled rice (washed and for 3 hours) - 2 cups
• Toor dhal - 2 tablespoon
• Chopped onion - 1 cup
• Red chilli (broken to small pieces) - 6 nos
• Curry leaves - 12 nos
• Channa dhal - 2 tablespoon
• Mustard - 1 teaspoon
• Urad dhal - 2 teaspoon
• Coconut scrapins - 3 cups
• Salt to taste
• Oil - 1/2 cup

Procedure

1. Grind rice and dhal to rava consistency (you can use arisi upma mix - available in some indian stores or from India)
2. Keep aside. Heat oil in a pan and add mustard along with other seasonings.
3. When mustard splutters add broken red chilly, cut onion and curry leaves. 
4. Stir well. When onion becomes transparent add the ground rava mix with salt and stir well
5. Allow it to cook for 30 minutes in low flame by covering the pan with a lid. 
6. Add 1 cup of boiling water if you want the upma to become soft
7. Finally add the coconut scrapings, mix well and serve.

Vermicilli Upma

Ingridients:

• Roasted vermicilli - 2 cups
• Chopped onion - 1.5 cups
• Green chillies cut into small pieces - 4 nos
• Chopped ginger - 1/2 teaspoon
• Mustard - 1 teaspoon
• Channa Dhal - 1.5 tablespoon
• Asafoetida - 1/2 teaspoon
• Oil - 3 tablespoon

Procedure: 

1. Heat oil and add the seasonings. When the mustard starts spluterring add asafoetida. 
2. Then add chopped onion, ginger, curry leaves and cut chillies. Stir well till the onion becomes glossy.
3. Now add the vermicilli and roast it till vermicilli becomes golden color.
4. Meanwhile boil 4 cups of water with required salt. 
5. Add all the cut vegetables to the boiling water.
6. When the vegetable is cooked, add it with the water to the roasted vermicilli and stir well.
7. Cook the mixture at a low flame for ten minutes
8. Garnish with chopped coriander leaves
9. Add lime juice if desired

Rava Vegetable Upma

Ingridients

• Bombay Rava - 2 cups
• Chopped onion - 1.5 cups
• Green chilly - 4 nos (cut into small pieces)
• Chopped ginger - 1 teaspoon
• Carrot - 1 big
• Green peas - 2 Tablespoons
• Potato - 1 big (cut into small pieces)
• Curry leaves - 10 nos
• Mustard - 1 teaspoon
• Urad dhal - 2 teaspoon
• Asaefoetida - 1/2 teaspoon
• Oil - 3 tablespoon
• Salt to taste
• Corriander Leaves (chopped) - 3 tablespoons
• Lime juice - 1/2 teaspoon (optional)

Procedure:

1. Heat oil and add the seasonings. When the mustard starts spluterring add asafoetida. 
2. Then add chopped onion, ginger, curry leaves and cut chillies. Stir well till the onion becomes glossy.
3. Now add the rava and roast it till rava becomes golden color.
4. Meanwhile boil 4 cups of water with required salt. 
5. Add all the cut vegetables to the boiling water.
6. When the vegetable is cooked, add it with the water to the roasted rava and stir well.
7. Cook the mixture at a low flame for ten minutes
8. Garnish with chopped coriander leaves
9. Add lime juice if desired

Nellikai pickle - Amla Pickle

Ingridients

• Big Amla or nellikai (cut and scoop the seed out) - 2 cups
• Salt - 2 tablespoons
• Turmeric - 1/2 tea spoon
• Red chilly powder - 4 teaspoons
• Asaefoetida - 3/4 teaspoon
• Fenugreek powder - 1/4 teaspoon
• Mustard - 1 teaspoon
• Gingelly oil - 1/2 cup

Procedure

1. Wash, wipe and cut the amla. Scoop the seeds out
2. Heat the oil in a pan and drop in the mustard seeds
3. When the mustard seeds splutter, add the cut amlas, salt, turmeric powder and stir well
4. Allow it to cook in low flame while covered with a lid for 15 minutes.
5. Keep stirring periodically
6. When amla is cooked soft, add asaefoetida, chilly powder, fenugreek powder and mix well. Keep the low flame going for 5 minutes and store it in an air tight container.

Natural baby food - 6 months + (Banana Powder Porridge)

Ingridients:

• 3/4 ripened banans - 4 nos (Nendaram kai)
• Sugar to taste
• Peeled cardamom - 4 nos

Procedure:

1. Peel the bananas and slice into very thin pieces
2. Dry in the sunlight till all the moisture evaporates well. If there is no sunlight, keep it in the oven at low temperature until the moisture evaporates
3. Now powder it in the mixer with sugar and cardamom
4. Store it in an airtight container
5. For breakfast, take a table spoon of this powder and boil with half cup of water till it is cooked (nearly about 10 minutes) with low flame
6. When it is cooked, add quarter cup of milk (if desired)
7. This is a heavy breakfast for the baby from 6 months +.
8. You can increase the powder level as the baby grows older. This is a good supplement with natural vitamins and minerals.

POHA UPPUMA

Ingredients:

• Thick variety Poha                              2cups
• Chopped Onion                                   1 cup
• Ginger(Finely chopped)                      3 nos
• Oil                                                       3 Tablespoon
• Mustard                                              1 Teaspoon
• Uraddhal                                             1Teaspoon
• Tamarind Extract                                ½ cup
• Salt                                                      To taste
• Turmeric Powder                                ½ Teaspoon

Procedure:

1. For AromaPowder
2. Dry roast 3nos of Red chlli ,I Tablespoon of Channadhal with ½ Teaspoon of Asafetida,5leaves of curry leaves.
3. Powder this and keep aside
4. Wash Poha and drain the water.
5. Mix in the Tamarind extract, salt and Turmeric Powder. Keep aside
6. Heat 3 tablespoon of oil and add Uraddhal Mustard.
7. When Mustard seeds start crushing add the cut onion ,chilli and ginger.
8. Sauté this mixture till onion become glassy.
9. Add the Tamarind juice mixed Poha and mix well.
10. Cover this with a lid and  keep it on a stove at slow fire for 10 minutes.
11. Remove this from stove and add ground Aroma powder and mix well.
12. Garnish with finely chopped coriander leaves before serving.

Natural baby food -3 months+

HEALTHY SUPPLEMENT FOR KIDS(3MONTHS+)

Ingredients:

Ragi                                                        4cups

Saffron                                                 ½ Teaspoon

Peeled Almond                                 15 nos

Procedure:

Wash and soak the ragi for 8hours.

Grind with 2 cups of water very fine.

Strain the extract and get the ragi milk ,keep it aside.

Add 2cups of water to the filtered sediment and grind for 15 minutes.

Strain the ground ragi and extract the milk and add it to the previous collection.

Allow it to settle for 4 hours.

After 4 hours you will find transparent water at the top

Slowly drain the water alone in the sink.

Transfer the fine paste seen in the bottom to a thick cloth-1meter length

Hang the cloth in a hook to enable any water content drained completely.

Spread the paste in the cloth and dry in the Sunlight till moisture is completely dried.

In case Sunlight is not available put the paste in a tray and keep it in the oven at   minimum heat.

Put the dried Ragi in the mixie with saffron and almond and grind well to avoid small lumps.

Store in a airtight container.

Application:

For Babies 3 months and  older. This can be used as Breakfast

Add 1 Table spoon of Ragi powder with ½ cup of water and boil for 5 minutes. Keep stirring to avoid lump formation.

Add Sugar and ¼ cup of Milk and feed as Porridge.

If the baby like thin consistency add ¾ cup of   little more sugar. Feed it through feeding bottle.

Increase  the Ragi powder as the child grow older.

Vegetable Bonda

Ingredients:

FOR FILLING

A.      Beans                                20 nos

B.      Carrot                                1 Big

C.      Greenpeas                        1 cup

D.     Cabbage(shredded)          2cup

E.      Potato                                2 medium size

F.       Greenchili                         3 nos

G.     Ginger                               1”bit

H.     Curryleaves                       15 nos

I.        Onion chpped                    2cups

J.        Salt                                    Totaste

K.      Turmeric powder             ½ teasppon

L.       Dhania powder                1 teaspoon

M.   Chillipowder                      1 teaspoon(only if you need spicy)

N.     Garam masalapowder      1/2 teaspoon

O.     Oil                                       1table spoon

         Item  F&g Grind to paste

For dipping

1.      Channa dhal                2 cups

2.      Maida Flour                3/4 cup

3.      Rice flour                    1/2 cup

4.      Turmeric powderOr

5.      yellow coloringKesari Powder            1 teaspoon

6.      Asafoedita                   ½ teaspoon

7.      Geeen chili                  2 nos

8.      Ginger Bit                    1”

9.      Garlicpod                    2 nos

10.  Salt                              Totaste

11.  Oil                               For frying

12.  Coriander chopped     1 cup

Item 7,8 &9 Grind together

Procedure:

·         Cut all the Vegetables to fine pieces

·         Steam for 15 minutes

·         Heat oil and add cut onions with ground ginger chili paste

·         Add curry leaves

·         Add steamed vegetables with salt,chillipowder,garam masalapowder and

·         Dhaniapowder.

·         Saute for 15 minutes at low flame

·         Remove from fire and allow it to cool

·         Mix well and make lime size balls

·         Keep aside

·         For Dipping:

·         Mix channapowder,Riceflour,maida,salt,chillipaste

·         Colour powder should be mixed with enough water to get idly batter consistency

·         Add chopped coriander and mix well.

·         Heat oil for frying

·         Dip Vegetable ball in the batter one by one and fry at a moderate temperature till it becomes golden colour

·         Serve with coconut chutney or tomato sauce

Application:

Good for  snack and can go with a full meal or  for High Tea.

Drumstick Poriyal

Ingredients:

1. 3” length Drumstick                              15 pcs
2. Water                                                   3 cups
3. Turmeric Powder                                  ½ Teaspoon
4. Salt                                                      To taste
5. Red chilli Powder                                 1 Teaspoon
6. Sugar                                                   ½ Tea spoon
7. Finely chopped Onion                           2 Table soon
8. Mustard                                               ½ Teaspoon
9. Oil                                                        2 Teaspoon
10. Curry Leaf                                            10 nos
11. Milk                                                     ½ to 1 cup
12. Coconut substitute Powder                   1 Tablespoon

(See coconut substite powder under Remedies)

 13     Urad dhall                                        1 Teaspoon

Procedure:

• Boil the waterwith salt,Turmeric Powder,chillipowderand sugar.
• Drop in the cut Drumsick and allow it to cook.
• When cooked well, Remove from stove.
• Heat a pan with the oil
• Seas it with mustard,Uraddhall,curryleaves.
• Add the cut onion
• Saute to glossy texture.
• Add cooked drumstick and 1Table spoon of Coconut substitute powder.
• Mix well and add Milk.
• Allow it to simmer for 3-5 minutes.
• Serve hot.

Application

Good as a side dish to all rice  varieties.

The gravy is tasteful for curd rice.

Dhokla

Ingredients:

Bengal gram Dhal/Channa Dhal                    1cup

Raw Rice                                                         ½ cup

Yogurt                                                             1cup

Ginger                                                             ½”Bit

Salt                                                                  To Taste

Greenchilli                                                      2nos

Procedure:

Wash and Soak Dhall and Rice separately for 4 hours.

Grind Rice first and then add channadhall

Grind it to a fine paste

Add yogurt and allow it to ferment for 8 hours.

Add salt,grond ginger and chilli

Add ¾  Teaspoon of cooking soda before steaming.

Mix welland transfer the  batter to a greased plate.

Cook for 15 minutes in a iddli cooker.

Cut into desired shapeto pieces.

Season with ½ Teaspoon cumin and curry leaves.

Decorate with coriander chopping and coconut scrapings if desired.

Applicaton:

Nice evening snacks for  all. Nutrious and Filling.

Can be served with other Meals too

Oil Bath (for babies)

INGREDIENTS:

1.      Coconut or Seasame oil          2Table spoon

2.      Pepper                                     11 nos

3.      Cumin seed                             1Tea spoon

4.      Turmeric Powder                    ½ Teaspoon

5.      Garlic                                      1 Pod

6.      Beetle Leaf                              1

PROCEDURE:

·         Heat the oil in a pan.

·         Drop all the ingredients and allow it to fry for 2 minutes.

·         Switch off the stoveand allow the oil to become warm.

·         Squeeze the fried ingredients by hand,

·         Remove the sediments .

APPLICATION:

A.      Apply the oil from head to toe and Massage well for 10 minutes.

B.      Apply the Bath powder and scrub well.

C.      Rinse well with warm water.

D.     Baby will get relieved from cold.

Onion vadagam

INGREDIENTS:

1.      Red Chilli                                 2 cup

2.      Cumin seed                             ½ cup

3.      Mustard seed                          ½ cup

4.      Garlic                                      5 Pods

5.      Small onion                             6 cups(cut into very small pieces)

6.      Urad Dhal                                2 cups

7.      Fenugreek                               1 Tea spoon

PROCEDURE:

·         Soak Fenu greek, urad Dhal for 2 hours.

·         Wash well and Grind it well with less water till it becomes puffy

·         Grind separately Red chilli  with salt to a fine paste.

·         Add mustard, cumin seed and Garlic and grind coarsely

·         Add Turmeric powder, finely cut onion ,curry leaves and mix well with ground urad dhal paste

·         Make a small gooseberry size balls and place on aplastic sheet.

·         Dry them in a sunlight till it becomes light weight

·         Store them in airtight container

Application:

A.      Heat enough oil and fry the balls as required

B.      Alternatively this can be done in Micro oven,

C.      This will go well with yogurt rice .

Cabbage carrot thuvaran / Curry

Ingredients:

1. Cabbage - 1/4 kg
2. Carrot - 1 nos
3. Green peas - 2 tablespoons
4. Salt to taste
5. Turmeric powder - 1/2 teaspoon
6. Red chilly - 3 nos
7. Mustard - 1 teaspoon
8. Urad dhal - 1.5 teaspoons
9. Oil - 1 tablespoon
10. Curry leaves - 10 leaves
11. Moong dhal - 1 handful
12. Coconut scrapings - 3 tablespoon (Substitute coconut powder can be used - see the substitute recipe)

Procedure:

• Soak moong dhal for 1/2 hour and boil lightly so that the moong dhal pieces stand separately
• Heat oil in a pan and roast urad dhal, mustard, red chilly and curry leaves
• Then add all the finely cut vegetables with salt and turmeric
• Keep the flame low and cover it with a lid
• Allow it to simmer for 15 minutes 
• When the vegetables are cooked, add the boiled coarse dhal
• Add coconut scrapings (3 tablespoons) to the vegetables
• Stir well and remove from fire

Corn Flakes Mixture (Low fat mixture)

Note: This picture has some om podi and tukda biscuits (which are optional for low fat version)

Ingredients:

1. Plain Corn flakes (Kellogg or local brand) - 4 cups
2. Rice Puffs - 5 cups
3. Rice or Corn Chex - 4 cups
4. Raisins - 3 tablespoons
5. Cashewnuts - 2 tablespoons
6. Roasted groundnut / peanuts- 3 to 4 tablespoons
7. Olive oil - 1 tablespoon
8. Red chilly powder - 2 teaspoons
9. Salt - 1.5 teaspoons
10. Asafoetida - 1.5 teaspoons
11. Curry leaves - 20 leaves

Procedure:

• Microwave the curry leaves. Crush and keep it aside
• Heat the olive oil. Add chilly powder, asafoetida, cashewnut and salt. Switch off the flame and add roasted groundnut and crushed curry leaves
• Mix all the corn flakes, chex and rice puffs in the olive oil with the spices. Stir well so that the spices are evenly mixed
• Transfer this mixture to an airtight container

Milk Payasam / Paal Payasam

Ingredients:

1. Basmati rice - 2 tablespoons
2. Milk - 750 ml
3. Sugar - 1 cup
4. Sliced Badams / Almonds - 1 tablespoon
5. Sliced Pista - 1 tablespoon
6. Saffron - 1/4 teaspoon
7. Cardamom powder - 1/2 teaspoon
8. Ghee - 2 teaspoon

Procedure:

• Wash the rice and cook it with 400 ml of milk in the pressure cooker to make it very soft
• Remove it and mash well
• Add sugar, saffron and peeled nuts
• Allow it to boil for 10 minutes by adding the remaining milk (350 ml)
• Remove and add cardamom powder

Bonda recipe

Ingredients:

1. Urad dhal - 1 cup
2. Rava - 2 teaspoons
3. Green chilly - 1 nos
4. Ginger - 1/2 inch bit
5. Pepper - 1 teaspoon
6. Jeera - 1/2 teaspoon
7. Salt to taste
8. Curry leaves - few
9. Coriander leaves - few
10. Coconut bits (optional) - 1 tablespoon

Procedure:

• Soak urad dhal for 2 hours
• Wash and grind with ginger and chilly but without adding much water 
• Grind it to a soft ball consistency
• Add salt, pepper and Jeera at the end and grind for another 2 minutes
• After removing the batter, add rava, curry and coriander leaves (1 tablespoon coconut bits optional)
• Let the rava soak in the urad dhal batter for 15 minutes inside the refrigerator
• Heat 1 cup of oil 
• When the oil is hot, take some batter and roll into small lemon sized balls
• Fry the balls in the hot oil till it becomes golden color

Eriseri

Ingredients:

1. Yam - 1/2 Kg
2. Pepper- 1 tablespoon 
3. Coconut Scrapings - 3 tablespoons
4. Green chilly - 1 nos
5. Curry leaves - 10 nos
6. Coconut oil - 1 tablespoon
7. Mustard - 1/2 teaspoon
8. Urad dhal - 1 teaspoon
9. Salt to taste
10. Turmeric powder - 1/2 teaspoon
11. Ghee - 1/2 teaspoon

Procedure:

• Peel and cut the yam into 1 inch cubes
• Wash and cook in a cooker adding salt and turmeric powder with 1/2 glass of water
• Keep a pan with 1/2 teaspoon of ghee and roast the green chilly, pepper and coconut to golden color 
• Grind the roasted ingredients to a fine paste 
• Add it to the cooked vegetable
• Allow it to simmer for 5 to 7 minutes
• After removing from the heat, add curry leaves and fresh coconut oil
• Season with the given spices (mustard, urad dhal and curry leaves)

Instant Vattal Kuzhambu podi (For the vathal kuzhambu recipe)

Ingredients:

1. Red Chillies - 6 nos
2. Toor Dhal - 2 teaspoons
3. Pepper - 1 tablespoon
4. Coriander Seeds - 1 tablespoon
5. Jeera - 2 teaspoons
6. Rice - 1 teaspoon
7. Urad dhal - 1 teaspoon
8. Oil - 1/2 teaspoon
9. Onion cut - 1 handful
10. Curry Leaves - 1 handful

Procedure:

• Fry all the ingredients in the given oil to golden color
• Grind it to a very fine paste with 1 handful cut onion and 1 handful curry leaves
• Use this for the Vathal Kuzhambu recipe