MANUKUPPU MA
Ingredients
- Moong dal/yellow or green gram - ¼ padi
- Chana dal/Bengal gram - ¼ padi
- Rice - ¾ padi
Soak Yellow gram in water for half an hour. Remove the water and dry it well.
Put this in a pan and fry it in smaller quantities. Fry Bengal gram without soaking it in water. Clean rice in water and dry it in the shade and fry it in smaller quantities until it becomes hot. Grind the dal and rice. This is called Manukuppu Ma or flour.
| ORDINARY THENKUZHAL (MAVU MURUKKU) | |||
|---|---|---|---|
| Ingredients | |||
| Thenkuzhal ma | -<br>½ padi | ||
| Jeera | -<br>¼ palam | ||
| Salt | -<br>½ palam | ||
| Water | -<br>3/16 padi | ||
| Thenkuzhal Ma ½ padi. Set aside in a vessel. Add jeera ¼ palam and powdered salt in the Thenkuzhal flour. Add water 3/16 padi to the flour and knead it tight. | |||
| Refer to 67th page 40th diagram for the machine to prepare the thenkuzhal. Use the machine and squeeze lemon sized flour in the ghee or oil and cook until red. | |||
| Repeat this procedure for the rest of the flour. | |||
| ANOTHER TYPE OF PLAIN THENKUZHAl | |||
| Ingredients | |||
| Rice | -<br>¼ padi | ||
| Urad dal/black gram | -<br>¼ padi | ||
| Salt | -<br>½ palam | ||
| Butter | -<br>3 palam | ||
| Soak both rice and black gram in water for half an hour and grind it. Set aside in a vessel. Add salt, butter in the flour. Refer to 67th page 40th diagram for the |
machine to prepare the thenkuzhal. Use the machine and squeeze lemon sized flour in the ghee or oil and cook until red. Repeat this procedure for the rest of the flour.
| SPICY THENKUZHAL | |
|---|---|
| Ingredients | |
| Urad dal/black gram | -<br>¼ padi |
| Rice flour | -<br>4 palam |
| Salt | -<br>½ palam |
| Green chillies | -<br>1 and ½ palam |
| Coriander leaves | -<br>½ palam |
| Ginger | -<br>¼ palam |
| Asafetida | -<br>2 pinches (gundalavu) |
| Butter | -<br>1 and ½ palam |
Soak black gram in water overnight. The next day, remove the water and grind the flour smoothly. Add rice flour and powdered salt into the flour. Grind green chillies, coriander leaves, ginger in the grinder. Squeeze the juice out of this into the ground flour by placing it in a white cloth. Dissolve asafetida in one- rupee coin size water and add it to the flour.
Add butter in the flour and knead it. Refer to 67th page 40th diagram for the machine to prepare the thenkuzhal. Use the machine and squeeze lemon sized flour in the ghee or oil and cook until red. Repeat this procedure for the rest of the flour.