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    A day before the annual ceremony, wash and clean the grinder, mixie, iron pestle, sieve, vegetable cutter/ Aruvaamanai ,winnow, planks for the sastrigals, gas stove etc.wash the kitchen room floor. Keep ready a few pieces of cow dung cakes, fire wood chips; some sand, rice husk, 6 bricks, or homa kundam. Wash and clean the house well. Vegetables can be cut into pieces , either in the previous day evening or in the early hours of the ceremony day.

    Keep ready , four or five brass cups ready.for performing "homam" From the raw rice kept soaked for preparing the cooked rice , keep three teaspoons separately in a brass cup. Keep also 2 teaspoon ful of gingilly seeds (black) in another brass cup. Keep a handful of thulasi in another brass cup. another one for sandal paste and another one for water.Keep ready the sandal wood piece and morter. 100 grams of ghee is required for homam . which may be kept separately.

    Keep ready in 2 cups gingilly oil and in 2 cups soapnut powder (seekaai thool) for the 2 sastrigals to take oil bath. supply them hot water to take oil bath, bucket, mug etc. In some families ellnurundai and thaamboolam wil be given to the sastrigals. Before oilbath they will take it. Keep in a plate about 25 tender betel leaves and 20 betel nuts., 2 cloves and 2 cardamam. Wash and clean the fruits purchased for the ceremony. Wash the plantain leaves.

    Keep 3 sets of these fruits in a tray ready to serve.keep the honey bottle ready. prepare hot water for them to drink and keep it ready.You may powder cardamam and mix this with the drinking hot water. keep a bucket of water and a brass sombu in the place where you are going to wash the legs of sastrigals. If such things are kept ready well in advance , no item will be missed. Keep ready some camphor for homam, match box, and visiri.

    Melt one cup of pure ghee and keep it ready with a spoon. On the morning of the ceremony, wash the clothes and squeeze water out of it.After bath, again soak it in water and dry in the sun. On rainy days wash and dry the clothes of the persons who will be performing the ceremony the previous night itself. For the clothes which you are going to give to sastrigals wash and squeeze the clothes in the morning of the ceremony day.

    When the sastrigals are taking the meals, after serving curd, take a small coconut sized ball of cooked rice for ""Vaayasa Pindam"" ( to be offered to the crows) roll it into a ball and keep it on a brass plate along with some loose cooked rice. ( See that the balls do not crumble while handling . To prevent such crumbling while rolling into a ball dip the fingers in the payasam and prepare the ball.

    Keep also in another bras plate, six small lime sized balls of cooked rice while rolling into a ball after dipping the fingers in curd and prepare the balls.also place one vadai and one athirasam ,2 betel leaves and 2 betel nuts for neivedhyam This is for "pinda Pradhanam|" to be continued

  • #2

    Keep 200 grams of raw rice and 50 grams of green gram dhall and plantain ( monthan) kai. in a carry bag to give this to sastrigals for vischiaagni hothra praayaschitham.

    Provisions that can be included for this sratham ceremony: Raw rice., wheat; black gram, black ellu, green gram dhall.jagary,honey, ghee, salt, pepper. milk, curd.

    Vegetables that can be included: unripe jack fruit,vitis(pirandai) cucumber, bitter gourd, plantain, plantain stem, bitter citron ( naarthangai), curry leaves, ginger, minna leaves, unriped mango, lemon, Avarai kai, karunai kilangu, seppan kilangu, senai kilangu, jeerakam.snake gourd.gingilly oil, cocoanut oil.

    In Some families they are including coconut, valli kilangu, wood apple, amarnath leaves, pumpkin, chillies. do as per your aathu palakam.


    ONE CURD PACHADI, ONE SOUR PACHADI, PLANTAIN CURRY, UNRIPE JACK FRUIT CURRY, ginger mango pisiral, Avarai kai poritha kulambu and sepan kilangu more kulambu and bitter gourd fried curry. and also if possible more varieties . curry leaves thuvayal, lemon rasam, payasam, green gram dhall cooked ( for mixing with cooked rice). If the sastrigals says i am not taking snake gourd after having the visit to Gaya there is no use of including snake gourd. So kindly request the sastrigals about adding snake gourd in samayal.

    IMPORTANT SWEETS AND SAVOURIES FOR THE CEREMONY. Vadai, Athirasam, gingilly seeds-jagarry balls (black ellu urundai). wheat alva, bajji, sukiyan and thengulal some families they will add .in some families no thenkulal and sukiyan. do as per your house palakam. If bitter gourd fried curry is prepared there is no need to prepare chips. for chips plantain or senai kilangu can be used.

    If so desired , roll into balls, the vadai flour prepared for this occassion, fry in oil 12 or 15 balls and you may add this in poritha kulambu or in curd pachadi instead of plantain stem or cucumber if not available at that time.

    METHOD OF PREPARATION OF CURRYMA PODI OR CURRY FLOUR PODI; Broil (without oil) two teaspoon of pepper, two teasponnfull of cumin seeds and two teaspoonfull of black gram dhall; two easpoonfull of raw rice . Remove from fire and powder it. Fry separately, one teaspooon of pepper and keep 8 aside, for preparing curry leaf thuvayal. Powder the rest with enough salt and keep it aside for adding to chips.

    Break two teaspoons of pepper and two teaspoons of cummin seeds for use with rasam, vadai and 'vellai appam' (without frying). For fried curries green gram dhall is not necessary . for other curries use the green gram cooked dhall.For this function it is not necessary to fry the ingredients separately for each curry. After the vegetables are cooked , drained and squeezed out, keep them separate in a big galvanized plate. Take the boiled green gram dhall, and add it to the vegetables evenly and add curry ma powder in the end.

    Soak and dain, gingilly seeds. Spread it on a clean floor and rub it well till it becomes white, remove stones from gingilly seeds. winnow and keep. In some families they are using as black ellu for doing ellurundai..Heat an iron Pan, Fry green gram dhall lightly,to reddish brown. Remove from the fire and keep separate. Fry gingilly seeds also. Splutter 2 teaspoons of mustard in 6 teaspoons of oil and keep separate in a cup to be used for pachadies, rasam, thuvayal pisaral etc.

    Heat in the same pan, 4 teaspoons of ghee and half cup of oil, and fry in it, 4 teaspoons of mustard,and quarter cup of black gram dhal and keep separate for use , in the preparation of curry,, masiyal, poritha kootu,thuvayal etc;

    Method of cooking: PAYASAM: Broil green gram dhall lightly in a pan. wash well. Remove stones, and take a hand full of this and keep separate for the preparation of sukiyan, Heat water in an uruli and allow it to boil. Add soaked dhall and one teasspoon of oil and cover it with a lid. When it boils well rigorously to the proper consistency, , take out quarter of this dhall paste. Pour this in a vessal containing a little water and squeeze out the water and use it for curry.

    The squeezed out water can be kept separate for the preparation of Rasam . Allow the remaining dhaal to boil for some more time and remove two parts of it for use with cooked rice,and for preparing poritha kulambu. Add a little water to the remaining dhal in the vessal. Boil till the pastte is dissolved in water completely. Add half a cup of jaggaery and heat,when the jaggery also dissolves completely , remove from the fire. Add one cup of milk. Mix well. Add a little cardomam powder if allowed in your family customs.

    To be continued


    • #3

      CURD PACHADIS: CUCUMBER: Scrape, cut the cucumber into tiny bits.Add half teaspoon of salt. Mix well and squeeze out water from it.take three fourth cup of curd add crumbled cucumber mix.add fried mustard.

      PLANTAIN STEM: Scrape the skin, remove fibre cut into slices, and then cut into pieces. Add half teasapoon of salt. mix. squeeze water.Add the squeezed out plantain stem in curd and garnish with fried mustard.

      SNAKE GOURD: cut the snake gourd into small pieces.For three fourth cup of cut bits add quarter teaspoon of salt and boil for some time.Squeeze out water, add curd. Alternatively, heat 2 teaspoon of oil and scaled the vegetable with required salt, when scalded well add curd and garnish it with fried mustard.

      SOUR PACHADI VARIETIES: MANGO PACHADI: cut the mango with the skin into pieces. Boil half cup of water and the bits add salt. When properly boiled add half cup of jaggery. Allow the jaggery to dissolve. Add two teaspoons of rice flour mixed with a little water.Allow it to boil for sometime and remove from fire. garnish with fried mustard.

      WOOD APPLE PACHADI: vilampalam pachadi: Break a big sized wood apple.take out the pulp inside. add salt and jaggery and mix well.Add half cup of water and knead well.Season with mustard.fried. If the seeds are big dissolve the pulp in water and remove the seeds to the extent possible.Add salt and jaggery and mix, Season with fried mustard.

      NAARTHANKAI- KOLUMICHAN KAI-BITTER CITRON PACHADI: Cut into small bits with the skin and the sections of a small narthankai. Heat a vessel or uruli. aDD FOur teaspoonful of oil . Burst half teaspoon of mustard in it. Add the cutbits and scald.a liitle. Add salt allow it to boil well Add jaggery and 2 teaspoon of rice flour mixed with water allow it to boil for some time and remove it from fire.If your family customs permits you may add some tamirand water or lemon juice.

      SPINACH SOUR PACHADI: Cut into pieces (amarnath leaves or amarnath stems) Heat water in a uruli.add washed spinach and add salt.close the lid.When boiled vigorously, turn it to the other side and allow it to boil again for some more time,.Mash it a little with a churnur or ladle.Add tamirand water if your house customs permits and allow it to boil.Add quater cup of jaggery and allow it to dissolve.Add one teaspoon of rice flour and allow them to boil. Garnish it with fried mustard.

      MINNA LEAVES PACHADI: Remove stalk from minna leaves. Heat a uruli. Add four teaspoon of oil, Burst half teaspoon of mustard. Wash the minna leaves, squeeze out water,and remove stalk,and cut it into bits. and scald for a while.Add tamirand water and one teaspoon of salt add water allow it to boil for sometime.Add quarer cup of jaggery and allow it to dissolve,Add rice flour mixed with water and allow it to boil.garnish with fried mustard.

      CURRY VARIETIES. Plantain: Remove the outer skin and cut it into pieces.. Take an uruli. fill it with half cup of water and heat it. After some time, wash the bits add the bits in the boiling water add one teaspoon of salt. and allow it to boil. Drain out the water and keep. To avoid scorching add a hand ful of sour buttermilk while boiling..

      SABRE BEANS: to be continued


      • #4

        Dear Sri Gopalan,

        It is great that so many different Pachidi Recipes were posted under "Srartha Preparations".


        • #5

          SABRE BEANS: to be continued.

          Select a good variety of sabre beans( lab lab/ avaraikai) without any insects inside.Remove stem and fibre.cut into tiny bits. Boil half cup of water in uruli.Add the washed cut vegetable bits with salt and close with lid. When boiled vigorously , turn once and cook well again. remove from fire. drain and squeeze out the water and keep.

          CLUSTER BEANSKothavarankai) Pinch the stem of cluster beans and cut it into small pieces.. Heat an uruli Pour one teaspoon of oil in it.wash the vegetable pieces and add.scald lightly with adding salt.cover the vegetable fully with water. close the lid and cook. When cooked well , turn and boil again.Remove from fire, drain and squeeze out water and keep.

          SNAKE GOURD: Cut the vegetable into thin and round pieces and take 3 cups of such pieces.Heat a one quarter of cup of water in an uruli.When boiled wash the vegetable pieces and add. Add one teaspoon of salt. cover with a lid. Turn once. When cooked well , turn and boil again lightly( without allowing the vegetable to become pulpy) Remove from fire. Drain and squeeze out water and keep.

          PLANTAIN STEM: Scrape the outer skin from the tender stem. Cut it into round pieces and remove the fibre. Again cut into tiny bits,and put it in a vessel containing buttermilk and water. The cut bits will measure about two cups. Keep an uruli with one quarter cup of water . When the water boils well, wash and clean the vegetable bits twice before adding it in the boiling water.Add salt and a handful of buttermilk over it. close the lid and boil. turn the cut bits and boil it again till the vegetable is cooked to a soft consistency.

          PALA MUSU= TENDER JACK FRUIT UN RIPED: =pala pinju: Remove the outer skin completely. Remove the fibre inside,and cut it into small pieces. After boiling and crumbling one cup of cut bits will measure about 2 cups.Heat an uruli or a vessel with one cup of water. Allow the water to boil. Wash the vegetable bits and put it in the uruli or vessel.and close the lid. As some varities of this vegetable will not cook easily , if salt is added while boiling ,allow the vegetable to boil for some time,then add one teaspoon of salt and turn it again.and cook well. Remove from fire. drain and squeeze out water and keep.

          This tender jack kai is equivalent to 700 curry. and vitris(Pirandai) is equivalent to 300 curry. There is a story that saint Durvasa was fed with 1008 curry as requested by him with in one hour. only by preparing tender unripe jack fruit, pirandai and eight other vegetables which made 1008 curry which satisfied him.

          Even if the vegetables are used after cutting into pieces, add salt only after boiling the vegetables for some time. . Remove when well cooked. Drain out the water and crumble it well by hand or by placing it on a plank and lightly rolling the roller over it till the vegetables crumbles.

          Now a days as pressure cooker is there keep all the vegetables after cutting into pieces, add required water and salt. close the lid put the weight, Turn on gas stove after 2 sounds from cooker turn off the gas stove.

          BITTER GOURD (ordinary variety). If the bitter gourd belongs to the horn variety , break it into four and then cut it into tiny pieces. If it belongs to the small variety ( mithi pavakai) cut it into four and keep 2 cups of bits. (Remove seeds while cutting itself). Heat a uruli Add 2 teaspoon of oil. wash the vegetables bits and add with salt and scalled a little. Dissolve a small sized tamarind in half cup of water. Add and close with lid. When boiled turn the vegetable. Allow it to boil well. Add a little jagery piece. Turn again and boil in a slow fire. When the water is fully evaporated remove from the fire and keep.

          BITTER GOURD (FRIED). For this small variety can be cut into two. If big, cut it lengthwise and cut it into about one quarter inch thick slices. Or cut it into four and again cut it into half a finger length pieces. Keep about 3 cups of such pieces.. Heat an uruli. For the normal variety, add 2 teaspoons of oil and the washed vegetable and add two teaspoon salt.Dissolve tamarand in water and add.cover with a lid allow it to boil. put jaggery piece allow it to boil .,turn well and remove from fire and keep.

          SWEET POTATO CRUMBLED CURRY: ( sakarai valli kilangu) Cut into round slices about quarter of an inch thickness .( use only white colour variety. never use red skin colour variety for sratham samayal. Do not use amarnath leaves and stem with red colour variety, use green colour variety. Do not use red skin plantain fruit (sevvaalai palam) ) if the sweet potato size is thin. If the sweet potato are of thick big size variety , cut it into two or four and slice it into bits.

          For two cups of bits heat an uruli with a little less than one cup of water. Wash the vegetable bits add it into boiling water with one teaspoon salt and close the lid. Turn the sweet potato and boil it for some time this will cook soon and see that it does not become pulp. remove from fire and keep it aside.

          SWEET POTATO CRUMBLED CURRY: Take a thick variety of the vegetable. Cut it into big slices after cutting it into 4 parts. Boil in water, remove the skin, Crumble and prepare the curry.adding table salt.

          COLOCASIA oRDINARY CURRY: Take 250 grams of colocasia wash and clean it. Heat a vessel with enough water to cover the vegetable. when boiled add colocasia and close it with lid. Turn the vegetable, when it is half cooked.when fully cooked remove from fire, drain water, remove the outer skin and now cut this into 2 or 3 and keep.

          COLOCASIA FRIED CURRY: For this cook 350 grams as stated above. remove from fire, scrap remove the skin.and cut into small pieces.

          SMALL YAM ( KARUNAI KILANGU) ORDINARY CURRY: Take 175 grams of yam. scrap the skin and cut it into pieces. wash well about 5 times with enough water., Rub and again wash with water and boil. Aftern boiling , prepare this with tamirand water as above in colocassia ordinary curry. As it will give itching in tounge and sides of mouth we are not using it.

          To be continued


          • #6

            Final stage of curry preparation using boiled vegetables.

            PLANTAIN: Heat an uruli and add cooked and drained plantains with 2 teaspoons of fried mustard black gram dhall and 4 teaspoons of oil.Add half handfull of cooked green gramm dhall and fry in slow fire. Garnish with pinched curry leaves, adding one teaspoon of curry ma powder and mix well. remove from fire.

            SABRE BEANS: Fry in slow fire, boiled sabre beans with 2 teaspoons of oil, one and half teaspoon of mustard black gram dhal and half hand ful of cooked green gram dhal and half teaspoon of curry ma powder.Garnish with pinched curry leaves. fry a little. crumble and remove from fire.

            CLUSTER BEANS AND SNAKE GOURD: prepare as above for sabre beans. FOR PLANTAIN STEM CURRY PREPARE AS ABOVE AND ALSO ADD one teaspoon of powdered jaggery and fry, crumble and remove from fire. PALA MUSU=JACK FRUIT UNRIPED. prepare into curry, as per plantain stem curry by adding jaggery powder.

            BITTER GOURD ORDINARY CURRY: heat an uruli add the bitter gourd in slow fire add 2 teaspoon s of fried mustard blackgram dhal and 4 teaspoons of oil,Add one teaspoon cooked green gram dhal, and one teaspoon of curry ma powder, garnish with curry leaves and fry a little, crumble and remove from fire.

            BITTER GOURD FRIED CURRY: Heat 8 teaspoons of oil in a pan.Burst half teaspoon of mustard in it. Add the cooked vegetable. Fry into a crisp curry, turning often and remove it from fire. Fry in slow fire.

            SWEET POTATO SLICED CURRY: Place the boiled sakra valli kilangu in an uruli. Add one and half spoon of fried mustard blackgram dhal and 4 teaspoon of oil. Add a small size of jaggery and scald well. garnishing with pinched curry leaves.and a little cooked green gram dhal.

            SWEET POTATO CRUMBLED CURRY: Heat in an uruli , cooked and crumbled sweet potato with 2 teaspoon of fried mustard blackgram dhall,and 4 teaspoons of oil. Add half handful full of cooked green gram dhal and half teaspoon of curry ma powder. Scald lightly, garnish with pinched curry leaves, crumble and remove from fire.

            COLOCASIA TAMARIND ORDINARY CURRY: Heat the uruli Add 2 teaspoon of fried mustard black gram dhal with 4 teaspoons of oil. Add the cooked sliced colocasia bits. Add one and half spoon of powdered salt and scald turniing it often. When scalded a little,add tamarind juice,and oil for some time till the smell of tamarind goes. Add half hand ful of cooked green gram dhal and sprinkle one teaspoon of curry ma powder add curry leaves, sprinkle one teaspoon of rice flour over it.Mix well and scald till the curry turns into a mass.

            COLOCASIA FRIED CURRY: Season half teaspoon of mustard in 6 teaspoons of oil.Add the colocasia bits, with one and half spoon of powdered salt. Scald in a slow fire, turning the vegetable often.When three fourth scalded sprinkle two teaspoons of curry ma powder and fry lightly into a crisp curry, you may add pepper powder slightly.

            (YAM) KARUNAI KILANGU TAMARIND CURRY: Same as colocasia tamirand curry.

            (YAM) KARUNAI KILANGU MASIYAL: Scrap the skin from 175 grams of yam, and cut into tiny bits.wash and rub 5 times.Boil water and add the washed vegetables, and cook well.When cooked remove from fire. Drain out the water and knead it to a pulp with the hand. HeAT A N URULI WITH 4 TEASPOONS OF OIL. bURST HALF TEASPOON OF MUSTARD, AND ONE TEASPOON OF BLACK GRAM DHALL.

            CUT A SMALL PIECE OF GINGER,into tiny pieces,and scald a little.add tamarind water and one teaspoon of salt. and allow it to boil. Add the yam pulp Add cooked green gram dhall and one teaspoon of curry ma powder and pinched curry leaves Mix well and allow it to boil together for some time. If the masiyal is not properly cooked dissolve one teaspoon of rice flour in water and add and allow to boil till everything mixes well. remove from fire and keep.

            PORITHA KULAMBU: You may use Sabre beans or snake gourd or amarnath stem (any one or all mixed) Cut into small bits and keep about one and half cup of bits. Heat about one cup of water in an uruli, Add the cut vegetable bits and one and a half spoon of salt and allow it to boil well.Add one hand full of cooked green gram dhal and 2 teaspoons of curry ma powder and pinched curry leaves and allow it to boil for some time.Dissolve 2 teaspoons of rice flour add. When boiled together for sometime , remove from fire. Add 2 teaspoons of seasoned mustard blackgram dhal and 3 teaspoon of oil.

            RASAM: Prepare tamarind juice with a big lemon sized tamarind dissolved in 2 cups of water. pour the juice into a vessel. add 2 teaspoons of salt. curry leaves, and one and half teaspoons of raw pepper, cummin seeds powder grounded in mixie, Boil till the raw tamirand smell goes. Add half hand ful of cooked green gram dhal and cook for some time. Add dhall water (prepared and kept ready) and alloow it to steam. remove from fire. Burst one teaspoon of mustard in 2 teaspoons of ghee , adding curry leaves,

            CURRY LEAVES THUVAYAL: TAMARIND TRHUVAYAL: Grind in a ammi or in a mixie, tamirand a small lemon sized tamirand, one and half teaspoon of salt, fried pepper 12 nos, stalk removed curry leaves, about a hand ful of gingily seeds, and jaggery powder, , sprinkle enough water make into a nice paste. Mix one and half teaspoon of fried mustard blackgram dhal and 2 teaspoons of oil, cut pirandai (vitrus) into half finger length bits after peeling off its skin, scald in oil.add to the thuvayal.

            COOKED DHAL FOR KNEADING WITH COOKED RICE. Take about one cup of well cooked green gram dhal for kneading with cooked rice. Add required salt, mash well and keep aside.

            GINGER -MANGO PISARAL: Cut into bits not too sour mango or tender mango (mavadu) For about quarter cup of bits, scrap the skin and cut into bits . Finger length of tender ginger and add. add one teaspoon of salt. Burst half teaspoon of mustard in one teaspoon of oil . mix and use.

            To be continued: vadai, athirasam, bajji, halva, ellurundai etc.


            • #7

              Very exhaustive, very informative. Excellent, in one word. Thank you, ji. What is the preparation of 'Hiranya Sratham" where we don't perform Homams but give Plantain, Payaththam Paruppu, Arisi etc to the Sastrigal?

              SA Narayanan
              5 Sept 2012


              • #8
                VADAI For this 3 cups of black gram (white) is required. wash the white blackgram 3 times.Keep soaked in water for about 2 hours. Add 3 teaspoons of salt. and grind into a very smooth thick paste Add 3 teaspoonful of broken pepper cummins seed and pinched curry leaves and ginger cut into tiny pieces. Perpare one vadai and if it is very hard add some 1/2 ladle of thick sour butter milk, mix well and prepare vadai.

                First fry 6 big size vadai and the rest in small vadais making a hole in the reddish brown colour.

                SUKHIYAN: powder cardomam if allowed in your house. Squeeze out completely, the water from the dhall ( already fried and washed and kept separate while preparing for payasam). Slightly grind it. Add a lemon sized jaggary and mix well. Grind again and role it into big lemon sized 15 balls. Keep seperate, 1 ladle of well ground red gram dhal paste (already kept separate), for preparing "thenkulal".

                Add about half the quantity of rice flour with the remaining nicely ground red gram flour and mix well. Add the green gram dhal paste and rolled into balls, one by one, and smear it with the flour on all sides and deep fry to a reddish brown colour.

                VELLAI APPAM: Add to the remaining rice flour mixed with water prepared for the sukiyan, some more rice flour and salt. add 1 ladle=1/5 cup of sour firm curd, add ginger cutbits, add broken pepper cummins seeds and pinched curry leaves,. fry in oil turn well and fry into reddish brown colour.

                ATHIRASAM: Soak 3 cups of rice for one hour and wash twice. Remove stones if any. Drain out water. Pound and sieve. Take 2 parts of this rice powder for making athirasam. Keep the remaining one cup of rice flour for preparing "vellai appam, sukiyan, thenkulal and for cooking purposes. After sieving the coarse rice powder on the sieve can be used for preparing payasam.grind this with water and jaggery add this to the payasam while boiling.

                Heat a vessel and prepare a syrup with 3 cups of jaggery with 1/2 ladle of water. When the syrup boils and comes to the required consistency as that for making athirasam . Pour a liitle syrup in water and test the consistency. The syrup should sag in water. Mix rice flour in water little by little and mix well. . Mean while the syrup because of the heat in vessel will slightly harden. keep aside the required rice flour for preparing 'jaggery thenkulal" mix cardomam powder in the athirasam rice flour and prepare 6 big and others in small size.

                Add to the remaining syrup the gingilly seeds ( already fried and winnowed and kept separate) and mix well, add cardomam powder. and roll into 6 average sized balls. and others in small size.

                BAJJI: Prepare either bajji or vellai appam. Prepare the rice flour mixed with salt, 1/2 teaspoon of pepper powder, Cut into thin round slices of plantain, snake gourd, etc; Dip it in the flour paste and fry to a reddish brown colour.

                THENKULAL: Preparation of jaggery then kulal is optional. In some houses there will be no thenkulal. Mix with 1/5 cup of the nicely grounded gram dhal paste, with 1/2 cup of rice flour, 1/2 teaspoon of salt mixed in a little water, 1/2teaspoon of cummin seeds, 2 teaspoon of firm ghee.knead well and prepare thenkulal usuing then kulal press. Crush this then kulal and mix it in jaggery syrup for jaggery thenkulal.

                CHIPS: Plantain; Scrap the skin from the plantains. cut it into slices. wash and drain. add one teaspoon of salt and mix well. Fry and add 1/2 teaspoon of fried pepper powder and mix.
                Sweet potato: cut into slices of , 400 grams of sakkarai valli kilangu. wash and drain. Add one teaspoon of salt. mix and fry in oil. mix 1/2 teaspoon of pepper powder and mix.

                ELEPHANT YAM: ( senai kilangu): Scrap 500 grams of yam. cut it into thin bits. wash 5 times and drain. add 1.25 teapoon of powdered salt.mix well fry, add one teaspoon of fried pepper powder and mix.

                HALWA: Soak in the early morning , one cup of samba wheat in water. , After 4 hours, remove stones, wash,grind with water, and squeeze out the wheat milk. Similarly , extract wheat milk by adding a little water 3 times. Drain water through a sieve. Discard the clean water and take out the thick wheat milk and pour it in a wide mouthed vessel.

                Heat till the wheat milk thickens by turning it often with a ladle.Add 1.5 cup of powdered jaggery.Allow the jaggery to first become watery and then become thick. Add 3/4 cup of Ghee. Remove from the fire when the halva mix rolles on the sides. mix cardomam powder. Spread it on a plate evenly and cut it into required shapes and allow it to cool.

                You can do this also in another method. heat jaggery with water and prepare a syrup ( to the consistency of Athirasam). Add the thick wheat milk.Heat again and allow it to mix together and thicken. Add ghee, cardamom powder mix and cut into desired slices. In some houses sugar is being used. They can use sugar instead of jaggery.

                To be continued:
                Last edited by bmbcAdmin; 22-09-12, 21:34.