Agraharam - Inge Brahmanan!!: Tamilnadu

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Pachai sundakkai thuvayal

Ingredients

Green sundakkai
Red chillies 3
Urud dal 7 tspn
Tamarind paste 1/2 tspn

1. Squeeze green sundakkai and wash it.
2. Pour a little oil in the pan, add red chillies, urud dal and asafetida and fry them until golden brown.
3. Grind the sundakai, the above items, tamarind paste and salt together.

Pori chathumadhu

Toor dal 50 gms

To fry:
Urud dal 3 tbsp
Red chillies 1
Pepper 1.5 tbsp

To grind along:
Jeera 1 tbsp
Coconut
Asafetida

To temper:
Ghee
Mustard seeds
Jeera

Method:

1. Fry the 'to fry' ingredients until they turn golden brown
2. Grind the above along with the 'to grind along' ingredients to a smooth texture.
3. Boil toordal in the cooker until it is mashed well.
4. Add the above in a vessel along with water, and boil the mixture. Make sure it doesn't stick to the bottom of the pan.
5. Once it has boiled, add more water so it is not very thick.
6. Add crackled mustard seeds, fried jeera and ghee at the end.

Tadaa!! Oops, do add salt!

Milagu kuzhambu

Red chillies 2
Pepper 2 tbsp
Toor dal 2 tbsp
Dhaniya 1 tbsp
Tamarind paste 1 tspn
Curry leaves
Asafetida

1. Fry the above until the ingredients turn golden brown.
2. Crackle a few mustard seeds, add curry leaves and asafetida and add the ground mixture along with a little water.
3. Boil the above until it turns a little thick and remove from stove.

Vathal aka rice fryums

Rice - 3/4 cup
Water - 1.5 cups
Salt - 1/2 tsp

Day 1: Soak rice in water

Day 2: Grind rice to a nice texture and liquid consistency. Add salt and keep it aside.

Day 3: Heat 1.5 cups of water in the cooker, and once boiled, add a handful of Javvarisi to the boiling water.

Take 12 green chillies, add 1/2 tsp salt and grind it with water. Add this mixture to the cooker. Add some asafoetida.

As the contents of the cooker boil in a high heat, add the ground rice mixture and keep stirring it until the contents turn into a thick paste. To check if it is ready, wet your hands and place your fingers on the paste. If it is ready, it will not stick to your fingers.

Idli milagai podi

Ingredients
1.	kanja milaga	15
2.	k parupu	1 handful
3.	u parupu	1 handful
4.	hing

Procedure:

1. Pour some oil in the pan and fry the above ingredients until they turn golden brown.
2. Once the above cools, add salt and grind them coarsely.

Morkali

Ingredients
1.	Arisi maavu/rice flour	1 cup
2.	Sour Yoghurt/Curd/pulippu thayir	1 cup
3.	kadugu/Mustard	1 tspn
4.	Kanja milagai/Red chillies	2-3
5.	Ulutham paruppu/Urud dal	4 tsp
6.	Kadalai Paruppu/Chana Dal	4 tsp
7.	Curry leaves

Procedure:

1. Mix rice flour and curd, and add salt. The consistency should be a little thicker than a dosa batter.
2. In a pan, add some oil, and add some mustard. Once it starts splattering, add red chillies, urud dal, chana dal, curry leaves and hing and fry them until they are golden brown.
3. To this, add the batter. As you pour the batter, keep stirring simultaneously to avoid lumps.
4. Once it has thickened a little, close the pan and reduce the stove to low flame.
5. The dish can be either heated till it thickens to mysore pak consistency, and cut into cakes. Or it can be served as a tiffin with a semi thick consistency.

Thavalai dosai

To Soak for 4-6 hrs:
1.	Pacharisi/Raw Rice	2 cups
2.	Tuvaram Paruppu/Toor Dal	Together in equal proportions in 2 cups
3.	Ulutham paruppu/Urud Dal
4.	Kadalai paruppu/Chana dal

Preparation:
1. Grind the above together coarsely without water in a mixie.
2. Add 1/2 cup yoghurt/curd, curry leaves and hing to the mixture.
3. Take a small pan, add a little oil and mustard. Once the mustard cracks, add 2 red chillies and fry.
4. Add these to the batter once fried.
5. Ferment the batter for atleast 6-8 hrs.

Procedure:
1. Take a curved pan (kuzhi vanali), add 2 spoons of oil and 2 ladles of batter.
2. Close the pan for 5 -10 mins. The stove must be in low flame.
3. After 5-10 mins, see if the underside of the dosai is done. if it is, then flip it.
4. Add oil to this side as well. Keep it again for 5-10 mins.

Side dish: Chilli powder

Kanchipuram Idly

To soak
1.	Pacharisi/Raw rice	2 cups
2.	Tuvaram paruppu/toor dal	2 cups

Soak them separately for 4-5 hours. Rinse them, and then grind them together in a grinder or a mixie. Add the required amount of salt. It should not be a smooth batter, but should be a little coarse. Note that the consistency should be thicker than that of a regular idly/dosa batter.

To grind separately
1.	Milagu/Pepper	4 tspn
2.	Seeragam/Jeera	4 tspns
3.	sukku/Dry ginger	1-2

Grind all these together coarsely without water. Add this to the above batter. Also add 2 cups of Idhayam nallennai, 1 cup of ghee, 1 cup yoghurt/curd, hing and curry leaves. Pour the batter in a wide bottomed vessel and let it ferment for atleast 8-12 hours. Stir it once in 4 hrs.

Take a tumbler, smear some oil and pour the batter into it. Similarly fill 4-5 tumblers and keep them in the Idly cooker as you would do Idlies. Heat it for 30 mins, make sure there is enough water. Once done, poke a stick in the Idly to make sure nothing sticks onto the stick. This would mean that the Idly is done.

Side dish: Chilly powder

70. Thiruccithra kootam
71. Thirukkannangudi
72. Thirunagai
73. Thiru Thanjai
74. Tirukkoilur
75. Thirukkoodaloor
76. Thiru Kavith Thalam
77. Thiru Adhanoor
78. Thirupullabhoothangudi
79. Thirukkudandhai
80. Thiruccherai
81. Thirunandipura Vinnagaram
82. ThiruNaraiyoor
83. Thiruvinnagar
84. Thiruvelliyangudi
85. Thirukkanamangai
86. Thirukkkannapuram
87. Thirukkandiyur

Agraharam - Inge Brahmanan!!

Pachai sundakkai thuvayal

Pori chathumadhu

Milagu kuzhambu

Vathal aka rice fryums

Idli milagai podi

Morkali

Thavalai dosai

Kanchipuram Idly

Divyadesams in Kanyakumari

Divyadesams in Tirunelveli

Divyadesams in Trichy

Divyadesams in Thanjavur

Divyadesams in Mayiladuthurai & Seerkazhi

Divyadesams in Chennai

Divyadesams in Kancheepuram

Divyadesams in Madurai