200. Plantain Flower Curry🔗

Cucumber, shredded coconut and banana mixed curd kosambari

Another Variety of Channa Daal Kosambari

Ingredients:

Plantain Flower - 24 palam Water - ¾ padi Pigeon Pea - ⅛ padi Tamarind - ¼ palam Powdered Salt - ½ palam Roasted Chilly Powder - ¼ palam Dried Coconut Kernel - 2 palam Coriander Leaves - ¼ palam Ghee or Gingely Oil - 1 palam Mustard Seed - ⅛ palam Black Gram - ¼ palam Turmeric Powder - veesam 1/16 palam Asafoetida - 2 ku.a Karima Powder - ½ palam

• 1. Take the plantain flower and remove the outer red skin . Now inside the flower there will be a thick stem like thing,remove that also. Cut the remaining flower into small pieces and soak it in either butter milk or water used for washing rice for half an hour.
• 2. Then squeeze the water with both the hands. Take the water and toor dal along with cut plantain flower in a lead coated vessel and heat it.

In another small lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue.

• 3. Then add it to the plantain flower which is cooking with the dal. After the flower gets cooked ,take it out from the fire ,cool it and squeeze it and keep it in a separate vessel. Add salt,roasted chilly powder,dried coconut kernel to the plantain flower and mix it.
• 4. Cut the fresh coriander leaves into small pieces and add it to the flower mixture. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed and black gram,turmeric powder and asafoetida as described in the 22 recipe.
• 5. Remove the asafoetida after it has tempered. Now take the plantain flower mixture and add it to the tempered mixture and give a nice stir. Finally add the karima powder,mix it and serve.

201. Plantain Stem

First take out thread like nerves from the stem and cut the remaining stem into pieces. Then hold 4 or 5 pieces at a time and cut into small pieces. Mix the moong dal with the plantain stem and keep it for 2 hrs. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it. Then temper with mustard seed,urad dal,bengal gram and chilly as described in the 22nd recipe. Put the plantain stem and dal mixture to this,mix it with a spoon and sprinkle some water and close with a lid. When the dal has been completely cooked add the red chilly powder,karima powder and salt and give it a mix. After 3 or 4 minutes add the grated coconut and serve.

202. Type of Bitter Gourd curry

Remove the edges and stem of the bitter gourd and cut into pieces. Keep it in a lead coated vessel. Take the juice from 2 lemons . Add the juice and salt to the bitter gourd and keep it for 1 hour. After a hour gently squeeze out the water and discard it. By doing this we can get rid of the bitterness of the gourd. Heat the water in a lead coated vessel and when it is boiled add the bitter gourd. When it gets cooked discard the water. Take the ghee in a vessel which has not become sticky by frequent cooking and heat it. Then put the bitter gourd and fry gently without burning it. Separately fry chilly,pepper,coriander seed,cumin seed and methi seed in 1 palam ghee and grind it into a fine powder along with grated coconut,mustard seed,turmeric powder,asafoetida into a smooth paste(like butter) by adding water. No need to fry coconut,mustard seed,turmeric powder and asafoetida. Add the smooth paste to the bitter gourd and mix it well. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed ,chilly and urad dal as described in the 22nd recipe. Then add the spice mixed bitter gourd into it and stir with spoon.In a lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue and add the salt,jaggery to it. Add this tamarind water to the bitter gourd which is cooking and close with a lid. When the tamarind water is fully absorbed add the karima powder and mix it nicely and serve.

1. Potato curry

Cook the potato with water and peel the skin. Wash it once with water and cut into pieces. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it. Then temper with mustard seed,urad dal,bengal gram,cumin seed and chilly as described in the 22nd recipe. Then put the cooked potato into the tempering and mix it. After 5 minutes add the salt,roasted chilly powder,karima powder and mix it . Then take it out from the fire and add the grated coconut and serve.

204. Onion curry

Remove the odour from the onion by the same method as described in the recipe 193(onion and dal sambar). Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed ,bengal gram,chilly and urad dal as described in the 22nd recipe. Then add the onion to this temper and mix it. Add the salt,chilly powder and karima powder to the onion,mix it and after 5 minutes take it out from fire. Lastly add the grated coconut and serve. Even we can add 2 spoon full of cooked toor dal and juice from 1 lemon before adding coconut and serve.

205. Elephant yam curry

Boil the water(3 padi) in a vessel and cut the amanikilai into pieces and put them in the hot water. Remove the skin of the yam and cut into pieces and add this also into the boiling water. After it gets cooked strain the water and wash the yam once again in a clean water. Take gingely oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed, bengal gram,chilly and urad dal as described in the 22nd recipe. In a lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue . Add salt and chilly powder to the tamarind water and add it to the yam curry and cook with closed lid. When the tamarind water is completely absorbed and the yam is cooked add the karima powder,mix it and take it out from fire. Then add grated coconut and serve.

206. Gooseberry curry

Boil the water in a vessel. Mix the rice bran and slaked lime water(sunnambu) and put in the boiling water. Cut the gooseberry into half and remove the seed. Put it in the boiling water and cook . When it has been cooked strain the water and wash the gooseberry in clear water. By doing this we can remove the sour and bitter taste from the gooseberry. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed ,chilly and urad dal as described in the 22nd recipe. Then add the cooked gooseberry to the tempering,mix it and close with a lid. After 3 minutes add salt,karima powder and cooked toor dal one by one to the curry and mix it. Add the grated coconut after taking it from fire and serve.

208. Dal Powder

Using toor dal,salt,coriander leaves,green chilly,ginger,asafoetida,lemon,grated coconut prepare the dal balls as we did in the recipe 125. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed ,chilly and urad dal as described in the 22nd recipe. Then add the steamed dal balls to the tempering and fry it and serve. We can also use moong dal instead of toor dal in this recipe. Also we can powder the balls after steaming it instead of cutting it into pieces.

208. Cabbage curry

Boil the water in a vessel. Remove the stem of the cabbage and cut into 4 pieces and put it in the boiling water. Take the outer skin of the onion and cut into two and put them into the water along with the cabbage. Close with a lid. When the cabbage has completely cooked strain the water and collect the cabbage and onion separately and cut into pieces. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,bengal gram,chilly and urad dal as described in the 22nd recipe. Then add the onion first and add the cabbage and stir it. When we put the vegetables and fry a unique sound will come. After the sound stops add the salt,karima powder,roasted gram flour and lastly add grated coconut and mix it and serve.

209. Cauliflower curry

Boil the water in a vessel and put the cauliflower into it and close with a lid. When it is fully cooked drain the water and cool it. Then cut it into halves. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,bengal gram,chilly and urad dal as described in the 22nd recipe. Now put the cooked cauliflower and stir it. After few minutes again stir it. When the sound has stopped add the salt,karima powder,roasted gram flour and grated coconut to the curry and serve.

210. Brinjal curry mixed with gram flour Ingredients

Remove the stem(kaambu) and cut into pieces and put them in water. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Add the brinjal to the tempering,mix it and close with a lid. After some time when it is cooked completely add the salt,karima powder,roasted gram flour and grated coconut and mix it and serve.

211. Turnip curry

Boil the water in a vessel. Remove the stem and cut into 4 pieces and put them in hot water. After it gets cooked completely drain the water and cool it. Then remove the skin and cut into fine pieces (like grating). Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,bengal gram,chilly and urad dal as described in the 22nd recipe. Add the cooked turnip to the tempering and fry. After frying for sometime add the salt,karima powder,roasted gram flour and grated coconut and mix it well for 2 minutes. Then take it out from fire and serve.

212. Kohlrabi grated curry(red radish curry)

Boil the water in a vessel. Remove the stem of the kohlrabi and cut into 4 pieces and put them in hot water. After it gets cooked completely drain the water and cool it. Then remove the skin and cut into fine pieces (like grating). Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,bengal gram,chilly and urad dal as described in the 22nd recipe. Then add the cooked kohlrabi and fry it. Then add salt,karima powder,roasted gram flour and grated coconut and mix it for 2 minutes and serve.

213. Purslane greens Curry (Paruppu keerai curry)

Remove the roots of the purslane and wash it nicely and cut into pieces. Take the moong dal and clean it without sand and dirt and mix it with the purslane . Keep it for 2 minutes. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Then fill the vessel with water in which we have done the tempering. Add the moong dal mixed with purslane to the boiling water and give a stir. Keep closed with a lid. When the purslane gets cooked add the salt,karima powder ,mix it and keep it on the fire for 5 minutes. Then remove from fire and add grated coconut,mix it and serve.

214. Foxtail Amaranth with tamarind curry (thandu keerai )

Take the greens and cut into fine pieces and wash it with water. Then drain the water. Take the oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Before starting to cut soak the groundnut in little water. Now add the soaked groundnut to the tempering and fry it for a minute. Then add the chopped amaranth greens to it and sprinkle some water. Close it with a lid. When it is partially cooked add the cooked toor dal and mix it. Again close it with a lid. In a lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue . Add the tamarind extract to the greens and again close it with a lid. When the greens has completely cooked add the salt,karima powder and mix it. If the water has been completely absorbed take it out from the fire otherwise keep cooking by stirring occasionally. Care should be taken not to burn it. Then take it out from fire and add the grated coconut. Mix it and serve.

215. Arakeerai with tamarind curry

Take the greens and cut into fine pieces and wash it with water. Then drain the water. Take the oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Before starting to cut soak the groundnut in little water. Now add the soaked groundnut to the tempering and fry it for a minute. Then add the chopped arakeerai greens to it and sprinkle some water. Close it with a lid. When it is partially cooked add the cooked toor dal and mix it. Again close it with a lid. In a lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue.Add the tamarind extract to the greens and again close it with a lid. When the greens has completely cooked add the salt,karima powder and mix it. If the water has been completely absorbed take it out from the fire otherwise keep cooking by stirring occasionally. Care should be taken not to burn it. Then take it out from fire and add the grated coconut. Mix it and serve.

216. Bladder dock greens with tamarind curry

Take a vessel and soak bengal gram till it becomes soft. Then drain the water. Then take the greens and wash it with water and chop it finely. Then add it to the soaked dal. Take a lead coated vessel and cook the greens with water by closing it with a lid. When it is fully cooked add salt and mix it with spoon. In a lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue. Mix the roasted gram flour to the tamarind water and add it to the greens dal mixture and give a stir. Then add karima powder and stir once again. Take the ghee in a big iron spoon and temper with mustard seed,chilly and urad dal as described in the 22nd recipe and add it to the curry. Lastly add the grated coconut to the curry and mix it. In the same way we can cook purslane greens curry with tamarind.

217. Colocasia curry

Remove the tingling taste of the colocasia as we did in the 122 recipe (colocasia dhal sambar) . Then remove the skin and cut into pieces. Take the oil in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Then add the colocasia into the tempering and cook with a closed lid. In a lead coated vessel take the tamarind and some water and squeeze the tamarind without any seed or residue and add the roasted chilly powder and salt . Mix this tamarind mixture to the colocasia which is cooking. Cook until all the tamarind water gets absorbed. When it is completely done add the karima powder and grated coconut and mix it and serve.

218. Carrot curry

Boil the water in a vessel and add the carrot and cook till it is properly cooked. Then remove the skin and keep it in a lead coated vessel. Mix the curd with kiyarettu and grind the mustard seed,chilly,grated coconut and salt into a fine paste. Add this paste to the carrot curd mixture and mix it well. Take the ghee in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Add veesam rubai edai turmeric powder and the carrot to the tempered mixture and cook it till it becomes thick. Mix the asafoetida with water and add it to the curry. When the curry has become dry take it out from the fire and serve.

219. Methi leaves curry

Remove the roots of the methi leaves and finely chop and wash them. Boil the water and add the chopped methi leaves and cook it till soft. Then remove from the water and squeeze it. Take the ghee in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Add the cooked methi leaves and sprinkle some water and stir it. After it gets cooked add the toor dal and mix it. Lastly add the salt,karima powder and grated coconut and mix it and serve.

220. August tree leaves curry (agathi keerai)

Remove the roots of the august tree leaves and finely chop and wash them. Boil the water and add the chopped leaves and cook it till soft. Then remove from the water and squeeze it. Take the ghee in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Add the cooked leaves and sprinkle some water and stir it. After it gets cooked add the toor dal and mix it. Lastly add the salt,karima powder and grated coconut and mix it and serve.

221. Drumstick leaves curry

Remove the thick stem of the drumstick leaves and finely chop and wash them. Boil the water and add the chopped leaves and cook it till soft. Then remove from the water and squeeze it. Take the ghee in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Add the cooked leaves and sprinkle some water and stir it. After it gets cooked add the toor dal and mix it. Lastly add the salt,karima powder and grated coconut and mix it and serve.

222. Soyikeerai curry

Remove the roots of the leaves and finely chop and wash them. Boil the water and add the chopped leaves and cook it till soft. Then remove from the water and squeeze it. Take the ghee in a vessel which has not become sticky by frequent cooking and temper with mustard seed,chilly and urad dal as described in the 22nd recipe. Add the cooked leaves and sprinkle some water and stir it. After it gets cooked add the toor dal and mix it. Lastly add the salt,karima powder and grated coconut and mix it and serve.

1. Baby bitter gourd curry

Select those bitter gourd which is more or less like turkey berry in size. Remove the top and bottom part of the gourd. Take tamarind and some water and squeeze the tamarind without any seed or residue and add the salt,turmeric powder. Boil the tamarind water and add the bitter gourd and cook till it gets cooked properly. Then discard the water. Take the ghee in a vessel and heat it and then add the cooked bitter gourd and stir. Again take the tamarind and water with salt and squeeze it without any seed or residue. Now add the tamarind extract to the gourd which is frying. It should reduce in size like grapes. Lastly add the jaggery or natural unrefined cane sugar to the curry and stir it. When the sugar or jaggery has melted and become dry take it out from the fire and serve.

1. Raw Banana upperi(fry)

Remove the edges and stem of the raw banana and peel the skin. Cut into pieces. Add the salt,sour curd and chilly powder to the sliced banana and soak for 1 hour. Take the ghee or gingely oil in a vessel and heat it. Then add the spice mixed raw banana in 3 rounds and fry it. In the same manner we can prepare potato, kara karunai(a type of yam) upperi.

225.Bitter gourd upperi(fry)

Ghee or gingely oil - 8 palam

Remove the edges of the bitter gourd and cut into pieces. Powder the salt and sprinkle on the bitter gourd. Squeeze the juice from lemon and add this also to the bitter gourd and keep it for sometime. Then squeeze the gourd so that all its bitterness is removed. Add the salt,sour curd and chilly powder to the sliced bitter gourd and soak for 1 hour. Take the ghee or gingely oil in a vessel and heat it. Then add the spice mixed bitter gourd in 3 rounds and fry it.

1. Colocasia upperi(fry)

Remove the edges of the colocasia and peel the skin. Cut into pieces. Add the salt,sour curd and chilly powder to the sliced colocasia and soak for 1 hour. Take the ghee or gingely oil in a vessel and heat it. Then add the spice mixed colocasia in 3 rounds and fry it.

1. Ripe Plantains with sugar upperi (fry)

Remove the top and bottom part of the plantain and peel the skin. Cut into two halves. Then cut it into pieces with 1 inch thickness. Heat the coconut oil and put the plantain pieces and fry it till it becomes golden colour. It will have some sound when it is frying. Mix the water and salt and add it to the frying plantain. Fry it till the sound is heard. Then mix the jaggery and water and heat it till it becomes like a string. When it has become like a string add the plantain to it and mix it and cook it till it becomes dry. Then first add the dry ginger powder and cumin powder and mix it. Lastly add the sugar and ela arisi powder and mix and serve.

RICE PAYASAM

Ingredients

• Pure water 1 and ½ padi Rice - veesam 3/16 padi Chana dal/Bengal gram - veesam 1/16 padi
• Milk ½ padi
• Jaggery 15 palam
• Cardamon powder ¼ palam

Pour pure water one and ½ padi in two and ½ padi water holding capacity pot and boil it. Put rice, chana dal. Put rice and dal in the boiling water and close the lid.

When it is cooked well, add milk in the cooked rice and dal.

Add jaggery and mash it well in a brass ladle and remove from fire. Powder elaichi and add to the payasam. Instead of milk, coconut milk of 6 palam grated coconut can be added. Dissolve ground coconut in ½ padi water and remove the remnants.

229 CHANA DAL/BENGAL GRAM PAYASAM

Ingredients

Chana dal/Bengal gram 1/8 padi

Milk ½ padi

| 230 | MOONG DAL PAYASAM | | Ingredients | | | Moong dal/yellow and green gram | | | Milk | | | Brown sugar | | | Cardamom | |

Pour ¾ padi water in a 2 padi water holding capacity pot and boil it. Fry and boil moong dal in a closed vessel. Pour milk, brown sugar in the dal/lentil. Mash well and add powdered cardamom and mix well.

Fry and boil dal in a closed vessel. Pour milk and brown sugar in the dal. Mash well and add powdered cardamom.

231 BROKEN WHEAT PAYASAM (SEMOLINA)(RAVAI)

Ingredients

Ghee - 1 palam

Semolina - 6 palam

Pour water into a 2 padi water holding capacity pot and boil well. Boil ghee in a pot. Fry semolina in ghee by stirring it with a ladle. Mix it with boiling water and close with a lid. Stir it continuously to avoid forming lumps. Instead of pouring the whole semolina into the water, add it in smaller quantities and stir it often. After the semolina is half cooked, add milk to it. Add brown sugar before removing from fire and mix well. Add powdered cardamom to the payasam. Almonds have to be soaked in hot water. The skin has to be removed. Cut them into pieces, fry the almonds in ghee and add it to the payasam. The same procedure can be done for cashewnuts also.

232 PAL PAYASAM

Pour milk in a 3 padi water holding capacity pot and boil it. Heat ghee in an iron laddle and fry rice. Mix it with the milk and keep it until well done. Add brown sugar to the milk.

Soak almonds in hot water, remove the skin and slice it with a knife. Fry them in ghee and add to the payasam. Add cardamom powder, nutmeg powder, mace (jathipathiri podi). Mix these powders one by one into the payasam.

233 APPEE PAYASAM Ingredients Semolina/broken wheat 6 palam Milk 4 palam Ghee 10 palam Milk 2 padi Brown sugar 18 palam Almonds 1 palam Khus khus/poppy seeds ½ palam Cardamom powder 1/8 palam Mace powder 1/8 palam Nutmeg powder 1/8 palam

Take a tray and put semolina into it and set aside. Add milk ( 4 palam) to the semolina and knead well. After an hour, pound it in the pounder to soften it. Sprinkle some milk while pounding the flour. Take gooseberry sized balls from it and make it into a pappad. While the pappad is wet, refer to

Boil ghee in an iron pot and fry the pappad one by one and smash it into smaller pieces. Keep it in a vessel. Boil milk in a 3 padi water capacity holding pot. Stir it continuously with an iron ladle. Otherwise the milk may burn from the bottom and over boil or leak away.

When the milk thickens, add sugar along with the smashed and powdered pappads. Soak almonds in hot water, remove the skin and cut them into slices. Fry the almonds in ghee and add it along with the fried poppy seeds. Add powdered cardamom, nutmeg powder and mace to the payasam.

FRIED SEMIGAI PAYASAM

Keep semolina in a tray and add water three ¾ palam. Knead it well in circular motion and set aside for an hour. Pound it in a pounder until it becomes soft. Add little water if necessary and pound again. Add salt, hardened ghee. Grind this both and add it to the kneaded semolina. Pound again until well mixed. Stretch it lengthwise like a long thin wire and put it to dry on a stick. After it dries set it aside without breaking it much. This is called semigai.

Pour milk into a three padi water holding capacity pot, keep it on the stone and stir it often with a brass ladle. When the milk condenses to half, take ghee. Heat the ghee in the iron pot. Fry the semigai and put it in the thickened milk. Stir it with the ladle and when it becomes thick, add sugar to the semigai kheer. Soak almonds in hot water, remove the skin. Fry almonds in ghee and add it to the payasam. Also add nutmeg powdered, mace, cardamom separately and put it in the payasam. Fry raisins in ghee and add to the payasam. Saffron can be dissolved in little milk and added to the kheer.

SEMIGAI (VERMICILLI) PAYASAM Ingredients Semigai/vermicelli - 5 palam Milk - 1 padi Brown sugar - 15 palam Cardamom powder - ¼ palam

Pour 1 padi pure water into a wide mouthed vessel and boil it. Semigai 5 palam. Refer to 234 recipe and fry the semigai and boil it in the water. Remove from stove and pour 1 and ½ padi water in it. Pour milk 1 padi in 2 padi water capacity pot and boil it. When the milk condenses, add brown sugar 15 palam and stir it. Then drain the water from the semigai and mix it with the sugar and milk. Put cardamon powder ¼ palam in the payasam.

ONION PAYASAM (NOT DONE IN THE ASHRAM)

GOOSEBERRY PAYASAM

Ingredients

Pour 1 padi water in the vessel and boil rice husk in that water. After it boils, add gooseberry and soak it for half an hour. Remove the water and pour fresh water in it. Cut the gooseberries and remove the seeds from it. Boil the milk until it thickens. Put the gooseberries in it and after 2 minutes, add sugar. Stir it for 5 minutes.

Soak almonds in hot water, remove the skin and cut them into slices. Grind the almonds with milk and pour this in the payasam. Add cardamom powder, nutmeg, mace and raisins. Clean the raisins and remove the stem. Wash it with water, dry it in a thin cloth, fry it in the ghee and add it to the kheer. You may also add saffron dissolved in milk.

RED BANANA KERALA FRUIT PRATHAMAN

Ingredients

Pour ghee in a 3 padi capacity water holding pot and smear ghee on all sides of the pot. Peel red and ripe bananas and place it in the ghee smeared pot. Pour two feet pure water and keep it on fire and mash it. Stir well so that it does not stick to the bottom of the pot. After all the water is evaporated and the banana thickens,

Extract milk from big coconuts. Grate 6 big coconuts and pour water to extract 1 padi milk out of it. Out of the remnants of the extract, pour water to extract 1 and ½ padi milk more. Out of these left overs, add water to extract 2 padi milk.

Keep these extracted milk separately.

Pour the third time extracted milk into the bananas. Put sugar into this. Boil well and when it has thickened, add the second time extracted milk and keep stirring it on fire until it has thickened. Lastly pour the first time extracted milk. Grate the copra thinly and fry it in ghee and put this into the prathaman. Pour ghee after heating it. Jaggery can be used instead of sugar and cow's milk instead of coconut milk.

Part 3 –

VEGETABLES AND TUBER CHUTNEY

Asafetida - 3 pinches (gundalavu) These are called Thogayal or Thuvayal or Chutneys. This should be ground coarsely. Heat sesame oil in an iron pan. Remove the stem of red chillies and fry it in the oil. Take one of the following dals like Urad dal (black gram), Chana dal (bengal gram), Toor dal (pigeon pea), Moong dal (yellow or green gram) and fry with the half fried red chillies. Fry grated coconut along with the red chillies and dal. After it is fried to golden brown, add salt and tamarind (after removing the seeds). Add asafetida and sprinkle water and grind all the ingredients coarsely.

This chutney can be done with brinjal, snake gourd, raw banana, citrus medica (narthankai), vilankai (limonia acidissima), ginger, and veldt grape (cissus quadrangularis) (pirandai) Take any one of the vegetables, scrape the skin and cut it into smaller pieces. Refer to the 22nd method for seasoning and add ghee or sesame oil, red chillies, mustard, urad dal to season. Add grated coconut and mix it with the vegetables. Fry it for 2 or 3 minutes. Put salt, tamarind, asafetida. Grind it in the grinder.

Raw banana, brinjal, vilankai (elephant apple) can be directly burnt in the fire, de-skinned and used for chutney. Veldt grape (pirandai) and Citrus medica or Narthankai should be shallow fried in oil or ghee before seasoning. Ginger can be used directly after scraping the skin.

Refer to 22nd seasoning method and use sesame oil, red chillies, mustard, urad dal. Fry grated coconut (stir twice in a ladle). Put it in the grinder along with other ingredients. Fry asafetida until crisp and add it to the coconut. Add salt and tamarind after removing the seeds from it. Sprinkle some water and grind it coarsely.

If this item is powdered without water, it can be kept for 10 to 15 days. If water is added, it spoils the next day itself.

FRESH CORIANDER LEAVES CHUTNEY

Cut the roots of fresh coriander leaves and cut it into smaller pieces. Fry separately red chillies, mustard, urad dal, cumin seeds. Put sesame oil in a pan and fry all these items separately. Fry the cleaned coriander leaves for some time and transfer all these into a pounder. Keep asafetida 5 pinches, in the fire until crisp and add it to the mixture.

Pound these ingredients for some time and add salt and de-seeded tamarind and pound it well again. Salt and tamarind has to be added after pounding the other ingredients first. Otherwise the chillies and lentils will not be powdered well enough.

MANGO CHUTNEY

Scrape out the skin of mangoes, cut it into small pieces and throw the seeds away. Heat sesame oil in a pan and add fenugreek or methi seeds and mustard. Put the fenugreek first in the heated oil and when it becomes brown, add the mustard. When the mustard stops spluttering remove from fire and set aside.

Fry red chillies in sesame oil and put it in the grinder. Put salt in the chillies and the cut mangoes in it. Pound it well until all the ingredients are powdered. Then add the fenugreek and mustard in the pan and pound it again. This chutney will last for one week or so.

GREEN CHILLIES AND FRESH CORIANDER LEAVES CHUTNEY

Coriander leaves – ¾ palam

Pour sesame oil in a pan and heat it. Fry asafetida in the fire until it is crispy and set aside. Then add mustard in the same oil and when it stops spluttering, remove from fire. Add grated copra in the mustard and fry well. Remove seeds from the tamarind. Grind tamarind along with the other ingredients in the grinder.

Add salt, green chillies, fresh coriander leaves along with the ground tamarind and grind it. When it is almost done, add the fried asafetida and grind again. After that add the mustard and coconut to grind again.

SUKKANKAI THUVAYAL (CHUTNEY)

Remove the skin and de-seed the sukkankai. Cut it into smaller pieces. Fry red chillies in sesame oil. Add tamarind after removing the seeds and grind it. Add salt and grind again with the sukkankai. Add turmeric powder, and fried asafetida to the ingredients. Pour sesame oil to a pan and heat it. Once heated, add fenugreek seeds and fry it brown.

Then add the mustard seeds and mix well with the ingredients above. Grind it again to use. Fresh coriander leaves and green chillies can be used instead of red chillies.

TENDER SOUR LEAVES CHUTNEY

Sour leaves, gongura, and roots of vetiver (mariamkozhundu) can be used for this chutney. Take one type of green leaves and fry it in the pan and set aside. Fry red chillies in little oil. Heat til oil in a pan, and add asafetida until it is crispy and remove from the fire.

Fry fenugreek, turmeric, and mustard in the same oil in which asafetida is fried. When the mustard stops spluttering, remove and set aside. Grind the fried green leaves, salt, along with the red chillies. After it is coarsely ground add the mustard, fenugreek, turmeric and grind again.

VEPPILAI KATTI

Ingredients

Red chillies - ¾ palam

Asafetida - 1/8-rupee coin size

Ajwain - ¼ palam

Sour leaves (mixed) - 6 palam

Remove the stem of red chillies and add salt and pound it thin.

Mix tender leaves of narthankai (citrus medica), lemon leaves, kozhinji leaves, gongura leaves, vilankai leaves, sour pomegranate leaves. Remove the middle veins of these leaves and pound it in a pounder. Add the red chillies and pound again.

Put asafetida in fire and fry it until crisp. Add this to the veppilai katti and stir this well before use.

This is a very tasty and healthy dish. Some may add ajwain to this dish.

PARUPPU PODI

Fry separately chana dal, toor dal, urad dal until golden brown.

Fry separately salt, red chillies and mix it to the dal. Put this in a grinder little by little and grind it to a flour. Pour ghee to the rice and sprinkle the powder on top of it to eat the dish. You can even squeeze one lemon to this before using.

PULIYANKAI THOKKU (SOUR THOKKU)

The tamarind fruit has to be raw or about to ripe. Take 5 veesai of this fruit. Add salt to the tamarind fruit and pound well. Add turmeric powder to the pounded tamarind, mix well and grind it again. Put this in a mud pot or a coated vessel and after two days remove the seeds and veins. Then pound it again and set aside. This pound item can be kept for a year. One week's portion of this item can be removed separately in a smaller mud pot for use. This portion can be further improved as follows:

Heat sesame oil in a pan. Put red chillies in the oil and fry until brown and remove the chillies and set aside. Refer to the 22nd seasoning method and use fenugreek, mustard, urad dal to season this dish.

Crush asafetida and put this in the seasoning. Pound the chillies and the asafetida. Take ½ veesai of the tamarind thokku and put the asafetida and chillies in it. Mix well and pound it again and add the seasoning to it.

Green chillies can be used instead of red chillies. This is done during the season of the tamarind fruit.

250. GOOSEBERRY THOKKU

Pound gooseberry with a rust-free iron pounder. Remove the seeds, clean and set aside. Pound it again and mix well. Set aside in a rust-free pot or a stone vessel. Add salt and turmeric powder. Add this to the gooseberry and pound it again. Remove it in a pot. This is done for a whole year.

One week's consumption for your family can be kept aside and the following method has to be used. Pour til or sesame oil in a pan and add red chillies to it. Remove the stem of the chillies and fry this in oil until brown. Remove the red chillies from it. Refer to the 22nd seasoning method and add fenugreek, urad dal, mustard to the oil in which red chillies are fried. Crush asafetida and add it to the seasoning. Then add the fried red chillies and crushed asafetida to the pounder and pound it again.

Take 20 palam out of the gooseberry and mix the red chillies and asafetida and pound it again. During the gooseberry season, a certain amount of the berries to be consumed per day, can be plucked to make thokku out of it.

1. KADUKAI THOKKU (YELLOW MYROBALAN)

Ingredients

Turmeric - ¼ palam

Pick tender Yellow Myrobalan. Pound it in a rust-free iron rod into pounder. Add salt 10 palam and turmeric powder into it. Pound it again. Transfer it into a coated vessel. After 15 days remove and refer to the 250 recipe procedure for seasoning method. This is a very healthy dish. Use it wisely.

1. PULI INJI

Select tamarind which is about to ripe. Break it into two and remove the seeds. Pound it in the pounder, remove the hard skin and powder it. Remove the skin of ginger and cut it into small rice like pieces. Fry red chillies, asafetida and turmeric in sesame oil separately, powder it and set it aside. Mix powdered salt in the chillie powder and further add to the powdered tamarind. Heat sesame oil in a pan and add mustard to it. After the mustard stops fluttering, add this to the tamarind mixture. Transfer this mixture to a mud pot and close it tightly with a lid. 10 palam red chillies can be added if you need to make this dish more spicer. This item is in a powdered form. One (alaku) measurement hot water can be sprinkled to make it like a paste. This can be stored for a year. But if the tamarind is not so sour, 4 or 5 lemons can be squeezed into it instead of the hot water. Then one week's requirement can be taken out from this and used. This item is very tasty and healthy also.

Urgayum Vatralgalum

This comes as complementary or side-dish when you mix rice with thogayal or curd. This is mostly done once in year and used for the rest of time in that year. The pickle is stable for long time because of the ingredients added such as chilli, salt, Vendhayam (Fenugreek seeds), turmeric, nalla ennai (oil), karayam, and in this salt, nalla ennai, turmeric can be added more always. If you done add more of these ingredients, the pickle won't be soft and will become black. Take out the seeds of chilli from the chilli powder and these seeds are the reason for the insects to come. The Jadi is the best option to keep the pickles. Also, pickles are kept in sand vessels and stone vessel. If you are putting the pickles in sand-vessel, you have to apply kungaliyam in the inner walls of the vessel for using and the insects won't come. The process to make the sand or rock-vessel ready for pickle is,

1. Keep a new sand vessel on stove and heat. After it is heated, pour 5 palam nalla ennai on the hot vessel (some people use candle instead of nalla ennai) . After it is boiled nicely, powder 1 palam kungaliyam and put it in the hot oil . Immediately wrap a cloth on a stick and stir the stick such a way it touches the inner walls of the vessel. Later you can use the same cloth for covering the mouth of the vessel.

1. Pachai podi sertha vendhaya Mangai

Mango – (100 pieces)

Salt – 2.5 Padi

Pepper – 40 Palam

Turmeric powder – 8 palam

Vendhayam – 7.5 palam

Kayam – 2.5 palam

Ginely oil – 20 palam

Mango – (100 pieces) Each piece is cut into 8 portions with the seed and, clean and soak in some water.

Filter the water and place all mango pieces in a plate.

Salt – 2.5 Padi measurement

Pepper – 40 Palam

Turmeric powder – 8 palam. Dry all these above three things, grind them and make powder like kungumam Senthur.

Vendhayam – 7.5 palam – Use 1 plam of Ginely oil with the Vendhayam and fry it till it becomes reddish.

Kayam – 2.5 palam. Mix this kayam with the vendayam fried above and grind it to powder, Take this mixture and add it to the above three things/powder and spread it in a new moram or plate that is plated by Eeeam.

Ginely oil – 20 palam – pour the gingely oil in the above mixture which is in Moram or plate and mix gently. Keep some part of this mixture in another moram/plate and rest of mixture is mixed with the mango that is cut above. Mix the mango with spice and place it in either stone vessel satti or Jadi or sand pot, and slowly miss the rest of mixture and mango and put it in the vessel. If you don't follow the said process step by step and if you are trying to put all mango pieces and powder at once, in some parts it will be mixed and in some places it won't be mixed properly. After placing all the complete mixture in a container said before, cover the mouth of the container with a cloth and place a wood board or a vessel. After 2 or 3 days, With agapai or with any fork that is coated with Eeam stir the mixture and shake up and down the whole mixture. After 8 days, you can start using this pickle and as days passes this pickle will be more tastier.

1. Pachai Podi Serndha Kadumangai

Mango – (100 pieces)

Salt – 2.5 padi,

Chilli powder – 1 padi,

Mustard powder – 0.5 padi,

Turmeric powder – 0.25 padi.

Kayam – 2 Palam

Gingely oil – 20 palam

Raw groundnut – 0.25 padi

Raw fenugreek seed

Mango – (100 pieces) Each piece is cut into 8 portions with the seed and, clean and soak in some water.

Filter the water and place all mango pieces in a plate.

Salt – 2.5 padi, Chilli powder – 1 padi, Mustard powder – 0.5 padi, Turmeric powder – 0.25 padi. In this, take salt, chilli, mustard, turmeric dry it separately and grind to powder like Kunkumam and keep separately.

Kayam – 2 Palam. Grind kayam into powder and mix it with the things in the previous paragraph, and keep it in a moram. After that, Gingely oil – 20 palam . Mix the gingley oil with the mixture prepared above in moram. After that take a handful of powder in moram and spread it in the vessel and then take a handful of mango pieces and spread on it, continue with next handful of mixture and followed by handful of mango pieces and complete it.

Raw groundnut – 0.25 padi – Raw fenugreek seed - Mix both groundnut and fenugreek seed and spread over on the mango in vessel. Do the same steps for the rest of mango and mixture, one handful each time mango and then mixture. After that, Gingely oil – 40 palam. Pour the gingley oil in the mango and cover the vessel with a cloth. After 3 days shake the vessel / pot upside down. Like this for a month, take the vessel shake up and down and This mango pickle is very tasty and very nutritious and it won't decay from the day it is made to the day it is used completely. This is highly prepared by people living in telugu areas such as Vishakapatinam and Kanjam.

1. Varuthapodi serntha Vendhayamangai

Mango – 100 pieces

Salt – 2.5 padi,

Chilli – 30 palam,

Turmeric – 7.5 palam,

Fenugreek seed – 10 palam

Ginely oil – 20 palam

Kayam – 2 palam

Mango – (100 pieces) Each piece is cut into 8 portions with the seed and, clean and soak in some water.

Filter the water and place all mango pieces in a plate.

Salt – 2.5 padi, Chilli – 30 palam, Turmeric – 7.5 palam, Fenugreek seed – 10 palam. Take all the said ingredients except salt, fry them individually with little gingely oil and grind them to powder like Kunkumam. Grind the salt to powder and mix salt and all powder we prepared to get a mixture.

Ginely oil – 20 palam – Pour it in a frying pane and heat it on the stove.

Kayam – 2 palam – Put the kayam in the heat oil we prepared above, once it becomes reddish, take the pane from stove. Take the Kayam from the pane and grind it to powder. Mix the kayam powder with chilli powder. Pour and mix oil with this and chilli powder. As we saw in the previous pickle chapter, Mix it with the mango pieces we have cut and place it in a vessel as we seen before.

1. Lemon Pickle

Lemon – 100 lemons

Ginely oil – 15 palam

Kayam – 1.5 palam.

Chilli – 15 palam,

Turmeric – 3 palam,

Fenugreek seed – 5 palam, salt – 1.5 padi

This pickle is very tasty and very nutritious.

Chilli – 15 palam, Turmeric – 3 palam, Fenugreek seed – 5 palam, salt – 1.5 padi. Except salt, for all the other things take each ingredient little by little fry it with oil and grind them separately to become like Kukumam . Powder the salt and mix salt and other things we prepared into one mixture.

Ginely oil – 15 palam. Heat it in pane and after the oil is heated,

Kayam – 1.5 palam. Fry this kayam powder with the gingely oil and powder it. Mix this powder with the other mixture we given in the 1st paragraph, then mix this powder gently with oil in the pane.

Lemon – 100 lemons. Each lemon has to be 1.5 palam complete and they have to be matured riped well.

Each lemon is pierced into 4 parts without going apart. The mixture is put above and in the lemons and they are placed in the vessel and rest mixture is put into it. Cover the vessel and keep a heavy vessel on it. The after 2 or 3 days, open the cover and shake the vessel upside down, and do this process for next 20 days, and you can use it.

When you use the pickle, take the pickle only by wooden stick or (kalimberadha fork). After the rasam got one with pickle, take a soft skin-peeled ginger and make it into pieces or take green chillies remove its kambu and cut into 4 pieces and you can put it into the pickle. Apart from this, you can also use magalikalangu with its skin removed and been cut into small small pieces. Even the powders said in the pickle are used without frying, but Fenugreek seed is always heated fried before using.

1. Another method Lemon pickle

Ginely oil – ¾ vesai

Lemon – 100

Chilli – 30 palam,

Turmeric – 3 palam,

Fenugreek – 5 palam,

Salt – 1.24 padi,

Gingely oil – 10 palam,

Kayam – 1 palam

Ginely oil – ¾ Veesai. Pour this gingely oil in a clay vessel or rock vessel and heat it.

Lemon – 100. Put all the lemons in the hot oil and shake them well up and above. Then cover this with a vessel or plate that is full of water. By this, the water will be evaporated by the heat and it will become drops and heat the lemon. In an interval of 2 to 3 minutes, shake the vessel and lemons up and down, and when the lemon becomes reddish and soft, remove the vessel from stove and keep it down.

After that,

Chilli – 30 palam, Turmeric – 3 palam, Fenugreek – 5 palam, Salt – 1.24 padi, Gingely oil – 10 palam,

Kayam – 1 palam – Use all this ingredients and prepare the hot powder as given in 256th pickle preparation process. Now on the plate the lemons are cut into 4 parts without getting separated and it is filled with the hot powder we prepared, put all the powder in the lemon. Shake all the lemons up and down, and you can use this after 3 or 4 days.

If you want to use this pickle on the first day itself, Before frying the lemon, cut into 4 halves, fill it with powder, and then fry it and use it. By doing this, the salt and hot powder will get well mixed with the pickle.

1. Narthangai Pickle (White lemon pickle)

Narthangai (White lemon) – 100 fruits

Chilli – 1 Veesai,

Fenugreek – 5 palam,

Salt – 2.5 padi,

Turmeric – 10 palam,

Kayam – 3 palam,

Ginely oil – 1 veesai

Fruits Such as Kinchilakai or Kadarangai (white lemon) that has souring juice inside can be used to make this pickle.

Chilli – 1 Veesai, Fenugreek – 5 palam, Salt – 2.5 padi, Turmeric – 10 palam, Kayam – 3 palam, Ginely oil

– 1 veesai – Using all this ingredients make the pickle powder as we did in the 256th pickle preparasion process.

Narthangai – 100 – put this in water for about or less than 4 or 5 hours, and then take dry it with a cloth.

It is put in water to remove some solution from the fruit. Likewise take the fruit that has the solution removed, cut it like a coil without it getting separated. Then remove the (pilaipu) and seeds with a stick only. Now take a handful of pickle powder made for each fruit and fill it, and pour the powder on the fruit also. Then for a month, every 2 or 3 days, the whole thing is shaken up and down, and later used.

This pickle instead of cutting the fruit like a coil, it can also be cut into 2 halves, and then each half into four, then each piece is cut into 4 parts and used to make the pickle.

1. Another way of Narthangai Pickle

Narthangai – 100 fruits

Salt – Half (1/2) Padi,

Gingely oil – (1/4 visai)

Mustard – 1 palam

Chilli powder

Narthangai – 100 fruits. As said in the last 258, soak the narthangai in water to remove the acidity

(thailam ) from it. As said in the last para of last 258, cut the lemon into 4 equal parts and place them in a plate that is coated with lead (eeam) or clay vessel and then,

Salt – Half (1/2) Padi, grind it and mix with the narthangai and close it for 4 days. After 4 days it is closed,

5th day dry the clear water inside and dry the fruits. Before the fruit becoming hard, in the tender stage

Gingely oil – (1/4 visai). Place this in a vessel and on a stove and heat it. After it is heated,

Mustard – 1 palam. Put it in the heat oil and heat it till the 'sada pada' sound stops. After that put the tender lemons and stir it, half or quarter padi water is sprinkled on it. After closing this for 2 minutes,

Chilli powder – After preparing the chilli powder as said in the last chapter, the powder is mixed well with the fruits above and stir it nicely, then take the vessel out of stove and close the mouth of the vessel by a cloth.

The salt that is added here, not like previous pickle, should be added a half padi extra and complete. The salt is the one that adjusts the bitter (kaipurashathai) taste of this fruit.

Fasting Narthangai (white lemon) Pickle

Narthangai – 100 fruits

Salt – 2.5 padi

Narthangai 100 fruits as said in the previous chapter, soak it in water till the acidity (thailathai) is gone. Cut the fruit as coils and remove the seeds from it,

Salt – 2.5 padi. Grind it into powder and mix and fill this the same manner to all the fruits, and keep it like that for 4 or 5 days. After that dry the water inside and dry the fruit till and can be used. This is good for fasting for diseased people.

Mangai thihipu vurgai (Mango sweet pickle)

Mango - 40 palam

Sugar – 3 visai

Kunguma flower – ¼ palam

Elarisi podi – quarter (1/4) plam

Kalimberadh plate

Mango – 40 palam – The fruit skin is removed gently and the fruit is cut as (villai villayai). 2 padi water is boiled and after it is nicely boiled, pour the mango pieces in it and boil till it is 2 times boiled, then pour the water out. The fruit now is spread on a cloth that is folded twice, and also put another cloth on the mango pieces. Press it gently till the heat goes and is kept as said above.

Sugar – 3 visai - boil it with 2.25 padi of water and then remove the dust.

Kunguma flower – ¼ palam. After removing the dust from kungma flower, add the kunguma poo in the above cleaned sugar , as said in that page 113 this mixture is made as young paagu, then adding all the mangoe pieces. After doing this, the paagu in liquid state is boiled (for 2 kothis) till it becomes like a solid metal.

Elarisi podi – quarter (1/4) plam. Mix this with the mango with paagu, mix this softly and take it away from stove and cool. After that pour it in a (kalimberadha) plate and close the mouth of the vessel. For every 4 or 5 days this is kept in the sun light. Like this three or four times when it is new and after kept in hot, this can be used.

This pickle is not done by this country people, but this is done easily by people in Bobay, Calcutta and rajasthan. This is a side dish for roti, adai, puri. This is extensively used by diseased people. This pickle will not become bad for 1 or 2 years and as time pass on this will be more tasty and good for health.

Some people also put beacon, nutmeg, mace of nutpeg, cubeb, Elysium, lavanga with each one with

(1/2) Ru. Aa podi before taking it out from stove.

Alumbichangai thithipu vurgai (Sweet lemon pickle)

Lemon – 100 fruits

Rock candy – 53 palam

Elarisi podi – ½ palam

Hard laundry waserman cloth (keti chalavai thuni) – 5 muzham

Lemon – 100 fruits. Remove the skin of the fruit and in the outer part, small small holes are created.

Kalkandu (Rock candy) – 53 plam. Grind this into powder like noyi rice (broken rice).

Elarisi podi – ½ palam – grind this and mix this with the rock candy grinded above.

Hard laundry waserman cloth (keti chalavai thuni) – 5 muzham. Two people have to hole the 4 corners of the cloth in the sunlight, put the lemon prepared above, and elarisi podi and rock candy powder, and shake it as you do a (saldai), do this for 1 samam time. By doing this rock candy powder get into the holes pierced in lemon. Now cover this in a cloth and hang it from top for a day, keep a lead coated plate down. Next day also this same process is repeated.

Rock candy – 53 palam – Grind this rock candy into powder and this is shaken as said before, then the lemon fruit and the juice from it are put in a kalimberadha vessel and the mouth is covered. Also this is shown in sunlight often. After this is nicely mixed, this can be started to use. This stops the pitha (heat) disease. Also this is very tasty.

Vilangai thithipu vurgai (Sweet Monkey fruit pickle)

Matured Vilangai

Sugar – 3 parts

Matured Vilangai is broken, the flesh inside is peeled out, then boiled little, then spread in a cloth and the pickle is prepared as said in the 261 pickle preparation. If Vilangai is 1 part, sugar for pagu is 3 parts.

This sweet pickle condems the heat disease and (oshathathai othairukum). Also it is very tasty.

Sotrukarazhai thithipu Vurgai (Hindu aloe sweet pickle)

Hindu aloe

Matured Hindu aloe's madalgal is cut, the rice inside is taken, nicely washed in good water and rinsed in the water and taken again and washed, dried by a cloth without wet remaining, boiled little and water is filtered and again put in cloth to dry the wet and as said in 268 Vilangai pickle the same sugar level is used here also and made paagu and the pickle is made in the same way. This pickle condemns the heat related disease and (Nabiranathaium kandikum). Also it is very tasty.

Nellikai thithipu vurgai (Amla sweet fruit)

Amla fruit – 40

Limstone (Sunambu)

Amla – 40 fruits. This fruit has to be good and big, holes are made on the outer skin by sharp brass stick or some other sharp stick. Little lime stone is mixed with water, and that water is taken and put in the holes of fruit and kept for sometime. Then it is boiled in water, it is taken after a single boil, then dried using a cloth. As in 261 sweet mango pickle, the same sugar is used and pagu is prepared in the same way and fruits are put in it and sweet pickle is made.

This pickle quality is like sweet mango pickle, but it is used in fasting. (Arosagam) will be cured.

VaduMangai (Bonsai Mango pickle)

Bonsai mangoe – 10 Padi

Salt – 2 ½ padi

This also as previous pickle can be as one thing for one year stock.

Bonsai mangoe – 10 Padi – very souring and picked from the tree with stem (kambu) , very small in size like (mullika), those bonsai mangoes are washed nicely and their Kaambu is little cut, and kept without

Salt – 2 ½ padi – this salt is grinded to powder, and take a vessel or container that can hold the above all cleaned mangoes and the powdered salt, first salt is spread and little mangoes are put, then salt is spread over it, followed by mangoes and then salt over it, and the vessel is covered by a cloth to prevent air from going in and out, then taken at times and shaken up and down for the salt to get well mixed with mangoe, and this can be used after 10 to 15 days.

Maroru vagai vadu managai (Another way of Bonsai Mangoe)

Bonsai Mangoe (Mavadu) – 10 padi

Salt – 3 Padi

Chilli – 2 visai

Vendhayam (Fenugreek) – ¼ padi

Turmeric – 2 palam

Kayam (Asofoteida)– 2 palam

Oil – ½ padi

Mustard – ¼ plam

This is also like other pickles prepared as yearly stock.

Bonsai Mangoe (Mavadu) – 10 padi – These mangoes are choosen and cleaned as said in the previous pickle preparation 266.

Salt – 3 Padi

Chilli – 2 visai

Vendhayam (Fenugreek) – ¼ padi

Turmeric – 2 palam

Kayam (Asofoteida)– 2 palam

In this the salt is grinded to powder, salt, chilli, Fenugreek are individually fried in little oil and powdered like Kunkum powder, and kayam also fried and powdered, and all are mixed, then they are mixed in 3 padi of good water. A big vessel that can hold this chilli water, chilli and mangoes is taken and everything is put in it,

Oil – ½ padi

Mustard – ¼ plam

Using oil and mustard, they are fired and thaligm is prepared and poured in the vessel that has vadu mangai and the chilli water, and mixed very well. This vessel's mouth is tied by a cloth, and kept minimum 15 days, and shaken up and down for a kg.

Green chilli vatral (Pachai milagai vatral)

Green chilli – 40 palam.

This chilli has to be young and long and big, kambu is stripped little, from the tip it is cut a little parallel to the axis of the chilli, this is dried for 2 days by putting in a moram and then,

Curd – 1/8 padi

Salt – 4 palam

Kayam Asofetida – 1/8 palam

All the three can be put in a lead coated plate, then the dried chillies are also put in this and mixed for 2 days and then 3rd day morning this is dried in sun light. After it is dried for 2 or 3 days, as said above again this is mixed with 3 above ingredients soaked, and then dried. This dried vatral whenever needed can be taken and fried by oil or ghee, and used.

Without even cutting the chili, even 2 or 3 small holes can be put in the chilli and used.

Vegetable vatral

Ladys finger, Sundaikai (turkey berry), Bitter guard, Kothavarangai (cluster beans), manathakalikai (sun berry), kurumathangai, kathirikai (brinjal), avaraikai (English bean) are the vegetables.

In this vegetable, the tender one is choosen, in this lady's finger's both tip ends are cut into small pieces of ½ inch; same bitter guard fruits's both tip ends are cut and cut as vilvai vilayayi; turkey berry is crushed, Brinjal is cut according to the length axis, Kurumathangai is cut as vilvai vilayayi; For sun berry, English bean and cluster beans nothing is done, they are dried as vathal and in any one of item is fried with needed ghee or oil, and powdered salt is spread on it and can be used as Vatral. This can also be added in Kulambu as vegetables. As it can be used as two ways, like the above chilli vatral this is not added to salt.

Yellowmoong daal Kosambari

This kosambari is a mix of the below ingredients,

Yellowmoong – 200 grams (soak in water for some time, filter without and keep it aside)

Lemon – 1

Salt – 10 grams

Cucumber – 37.5 grams (should be cut like small rice grains), can also use green mango instead of cucumber and lemon

Green chilly – 5 grams (To be sautéed and added)

Grated coconut – 75 grams

Ghee and oil mix – 37.5 grams

Hing – 1 veesam ( I think it's a pinch)

Seasoning: (Thadukka)

Mustard – 10 grams, urud dhal – 10 grams, red chilly – 5 grams

(Keep everything ready, to be mixed and just before eating)

Channa daal Kosambari

Same like the above, instead of yellowmoong use channa daal

Another variety of channa daal kosambari

(Channa daal – 200 grams (soak for 10 minutes, and then spread in a white cloth and allow it to dry for 10 minutes, and then keep it in one pathram)

Kalkandu – 90 grams, elachi – little may be 2 grams,

Mix all the above and serve, if u want u can also add 60 grams of grated dry coconut.

Banana stem curd kosambari

Water – 750 ml, Butter milk – 200 ml, salt – 2.5 grams (Mix all the three and set it aside

Banana stem – 375 grams (take the tender part, not the root part) cut this like uniform small rice grains and soak in the above buttermilk water mix. Then squeeze and take it out and keep it aside.

Curd – 500 ml (soak the above banana stem in the curd)

Salt – 10 grams ( add salt)

Green chilly – 4.6 grams, ginger – 4.6 grams (chop like small rice grains and mix with the above.

Final seasoning

Oil ghee mix – 37.5 grams, hing – 1 veesam (may be a pinch), mustard, urud dhal – 14 grams, chilli – 4.6 grams

Another type of Banana stem kosambari

Water – 750 ml, butter milk – 200 ml, salt – 2.5 grams (Mix all the three and set it aside)

Banana stem – 375 grams (take the tender part, not the root part) cut this like uniform small rice grains and soak in the above buttermilk water mix. Then squeeze and take it out and keep it aside.

Lemon – 2 nos, squeeze it on top of the above banana stem.

Salt – 10 grams (add salt)

Green chilly - 4.6 grams (chop like small rice grains and mix with the above.

Turmeric – little

Final seasoning

Oil – 37.5 grams, hing – 1 veesam (may be a pinch), mustard, urud dhal – 14 grams, chilli – 4.6 grams

Cucumber jaggery tamarind kosambari

Cucumber – 370 grams, (remove the skin and inside seeds and cut into small uniform pieces and keep it in a vessel.

Tamarind – 37.5 grams( take 3 times of water and mix with tamarind) (remove the seed and skin of tamarind and take only the essence and keep it aside)

Add the below

Salt – 9.3 grams, jaggery – 37.5 grams, turmeric little, cardamom little.

Seasoning – Gingelly oil – 18.75 gram, mustard – 4.6 gram, red chilly – 4.6 gram, urud daal – 4.6 gram, hing – required

Mango kosambari

Mango – 370 grams, (Choose mango in such a way it is sour and does not have fibre) cut into small pieces like rice grains.

Jaggery – 93.5 grams, elachi – 4.6 grams, salt – 14 grams (mix all these three with the above cut mango)

Seasoning: gingelly oil – 18.75 grams, mustard – 4.6 grams, red chilly – 4.6 grams, urud daal – 9.3 grams, hing