Vegetarian

1. Vegetarian Beriyani

2. Kootukari

3. Sambar for Idly/Thosai/other Palagarangal

4. Freshly cooked Vegetables

5. Ketti Kulambu

6. Sambar

7. Rasam

8. Soupi

9. Pachadi

10. Kurma

11. Mandy

12. Puri Kilanggu (Potato for Puri)

13. Carrot Custard Slice

14. Tomato Rice

 

1. Vegetarian Beriyani
Add Pattai, Elakai, Kirambu, Annasi poo (Pineapple flower) and fry
Add Onion, Tomato, paste mixture and fry

Paste mixture  : Cashew, Almond (soaked and peeled), Ginger, Garlic, Green Chili or riped Red Chili, Kasa-Kasa, White Pepper, small amounts of Sombu and Siream 

Melt Ghee or Butter
Add vegetables like carrot, cauliflower, corn, green peas, etc. and fry
Add briyani rice and mix well under low fire for a minute
Add salt to taste and colouring powder.
Add coconut water (or milk ) - 2 cups for each cup of beriyani rice
Cook in an automatic rice cooker

Do not open the rice cooker lid immediately after cooking, leave it for a couple of minutes for the heat to cook the rice fully.

recipe by RM. Palaniappan Senthi

 

2. Kootukari

               INGREDIENTS
vegetables - beans, pudalangai, cabbage
mung dahl
onion and green chillies
talikum porutkal - Ulutham Parupu,Cumin Seeds,1 dried Chili,Curry Leaves

                 PROCEDURE
Boil the mung dahl in water.
then mix with cut vegetable
after vegetables are cooked add a little ‘sambar powder’ .
after it thickens, add salt.
in another pot add oil and fry the talikum porutkal.
then mix this with the vegetables.
Note : for eggplant (bringal) and valzhkai (green banana) instead of mung dahl thor dahl

recipe by Annamundi

 

3. Sambar for Idly/Thosai/other Palagarangal

                INGREDIENTS
vegetables - eggplant (bringal) (optional- carrot, potato murungakai (drumstick), avarakai)
tomato and green chilli,
thor dahl
talikum porutkal - Ulutham Parupu,Cumin Seeds,1 dried Chili,Curry Leaves, Asafoetida (Perunggaiyam), Mustard Seeds (Kadduku)

PROCEDURE

Boil the thor dahl in water.
then add vegetables (wash and cut), green chilli and onion.
let vegetables cook and come to a boil.
in another pot add oil and fry the talikum porutkal
then mix this with the vegetables and add salt.

recipe by Annamundi

 

4. Freshly cooked Vegetables

                INGREDIENTS
vegetables - carrot or cabbage -together or separate (optional - beans, cauliflower, lady’s finger, pudalanggai, broccoli
1 green chilli and onion
talikum porutkal - Ulutham Parupu,Cumin Seeds (Large – Perum Seeragam), Curry Leaves, Mustard Seeds (Kadduku)

                PROCEDURE
add oil and fry the talikum porutkal, onion and green chilli.
add vegetables and fry. Let it cook and add salt.
add a little water.
optional - for texture add ground coconut.

recipe by Annamundi

 

5. Ketti Kulambu

                INGREDIENTS
vegetables - lady’s finger, eggplant (bringal), Karunak kilanggu
Garlic and small onion (if not large) and tomato
talikum porutkal - Ulutham Parupu,Cumin Seeds (Seerum Seeragam), Cumin Seeds (Perum Seeragam), Curry Leaves, Asafoetida (Perunggaiyam), Mustard Seeds (Kadduku), Fenugreek (Wenthayam)

                PROCEDURE
add oil and fry the talikum porutkal.
then add the chopped garlic, onion, tomato and fry.
add appropriate vegetables.
after it’s cooked add the chilli powder dissolved in water.
let it come to a boil.
lastly add dissolved salt and pulli and also a little boiled thor dahl.

recipe by Annamundi

 

6. Sambar

                INGREDIENTS
vegetables - eggplant (bringal), beans, Murunggakai, Mulehingki, Avaraikai, carrot and lady’s finger (can be used separately or altogether with potato
Thor dahl, onion, tomato and unskinned (smashed) garlic
talikum porutkal - Ulutham Parupu,Cumin Seeds,1 dried Chili,Curry Leaves, Asafoetida (Perunggaiyam), Mustard Seeds (Kadduku)

                PROCEDURE
Boil the thor dahl in water.
then add cut vegetables.
after it’s cooked add dissolved puli and salt.
then add ‘sambar powder’.
when sambar is boiling add fried talikum porutkal.
lastly add 2 pressed unskinned & smashed garlic.
Note : for lady’s finger must fry it well first before adding to sambar.

recipe by Annamundi

 

7. Rasam

                INGREDIENTS
Thor Dahl or Mung Dahl
tomato
talikum porutkal - Ulutham Parupu, Cumin Seeds, 1 dried Chili, Curry Leaves, Asafoetida (Perunggaiyam), Mustard Seeds (Kadduku), Pepper (Milagu)

               PROCEDURE
add oil and fry the talikum porutkal.
add tomato and fry further.
add dissolved cooked thor or mung dahl and water.
add dissolved salt and puli and puli karaicha thaneer.
add powdered pepper and cumin seeds
add ‘smashed garlic’ with skin
Note: after 1 boil must remove rasam from stove.

recipe by Annamundi

 

8. Soupi

                INGREDIENTS
vegetables - beetroot, cauliflower (must place in hot water first), lady’s finger or tomato
green chilli and tomato
talikum porutkal - Ulutham Parupu, Curry Leaves, Pepper (Milagu), Cinnamon (Pattai)

                PROCEDURE
add a little oil and fry the talikum porutkal
then add onion and green chilli and fry.
then add `cooked thor dahl and water and let it come to a boil.
then add appropriate vegetables (beetroot and cauliflower can go together)
then add more water and once boiled, add salt and remove immediately.
Note : If using lady’s finger add this before parupu and fry well.

recipe by Annamundi

 

9. Pachadi

                INGREDIENTS
vegetables - lady’s finger, eggplant (bringal), murunggakai and tomato
onion, tomato and green chilli
thor dahl or mung dahl
talikum porutkal - Ulutham Parupu, Cumin Seeds, 1 dried Chili, Curry Leaves, Asafoetida (Perunggaiyam), Mustard Seeds (Kadduku)

PROCEDURE

boil parupu in a pot
firstly add the water from parupu in to a pot and let it come to boil.
then add appropriate vegetables, tomato, onion and green chilli.
when boiled add parupu<.
add dissolved salt and puli.
add ‘sambar powder’
when it’s thick add fried talikum porutkal.
Note : Add unskinned & smashed garlic, only when using eggplant (bringal) and Murunggaikai . For lady’s finger, it must be fried first before adding parupu

recipe by Annamundi

 

10. Kurma

 

11. Mandy

                INGREDIENTS
vegetables - 2 eggplant (bringal), 2 Murunggakai, 1 potato, 1 valazhkai (green banana)
small onion, garlic, tomato and 5 green chilli
talikum porutkal - Ulutham Parupu, 3 dried chili, Curry Leaves, Asafoetida (Perunggaiyam), Mustard Seeds (Kadduku), Fenugreek (Wenthayam)

PROCEDURE

add oil to pot and fry the talikum porutkal.
add and fry small onion, garlic, tomato and green chilli.
add cut vegetables (do not add murunggakai yet).
then add ‘`water used to wash & rinse the rice" - add the bottom half of the volume which is thicker (use the top half of the volume to dissolve the salt and puli).
when it is cooked add Murunggakai.
then add dissolved salt and puli.
lastly when about to remove add coconut milk and let it thicken.

recipe by Annamundi

 

12. Puri Kilanggu (Potato for Puri)

                INGREDIENTS
vegetables - potatoes
big onion, green chilli and tomato (optional)
talikum porutkal - Ulutham Parupu, Cinnamon (Pattai), Curry Leaves, Asafoetida (Perunggaiyam), Mustard Seeds (Kadduku)

                PROCEDURE
wash potato well and then boil.
then unskin potato and mesh it.
add oil and fry talikum porutkal
add onion,green chilli and tomato.
add meshed potato and ‘tumeric powder’ (manja thool).
then add salt and water.

let it thicken and remove

recipe by Annamundi

 

13. Carrot Custard Slice

        INGREDIENTS

           A. Base:

2 cups plain flour
cup butter
salt to taste

            B. Topping:

3 tbsp custard powder
2 cups coconut milk
1 cup sugar (or according to taste)

            C. Decoration:

Carrots, chopped finely

       PROCEDURE

Put all the ingredients A in to a mixing bowl.
Mix it like ‘puttu ma’ and fill it to the tray. Make sure it is equally press.
Bake until the pastry turn’s golden brown.
When the pastry is pre-baked, mix ingredient B, cook in a slow fire until it be comes thick.
Once the pastry is ready pour the custard on it.
Sprinkle with carrot on top of the custard.
Serve cold.

recipe by Vellachi Subramaniam

 

14. Tomato Rice

   INGREDIENTS

2 cups beriyani rice
1 cup coconut milk
teaspoon colouring powder
4 tablespoon ghee
6 red tomato
2 big onion
5 green chilli
Ginger, Garlic
Pattai, Elakai, Kirambu, Annasi poo
talikum parutkal – Kadduku , Ulutham Parupu, Perum Seeragam, Milagu Curry Leaves

        PROCEDURE

Melt ghee and fry all the ingredients escape for the rice, colouring powder and milk.
Add salt to taste.
Add coconut milk, colouring powder and the fried ingredients to the beriyani rice.
Cook in an automatic rice cooker.
Serve with kirai tairu pachadi or onion tairu pachadi.

Note : Do not open the rice cooker lid immediately after cooking.

Recipe by Vellachi Subramaniam

 

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                INGREDIENTS
vegetables - carrot, potato, cauliflower, beans, peas, butter beans
small onion and tomato
ground ingredients - green chilli, ground coconut, cashew nuts,small onion, garlic,kasa kasaa, cumin seeds – large
talikum porutkal - Ulutham Parupu, Curry Leaves, Cumin Seeds (Large – Perum Seeragam), Cinnamon (Pattai), Mustard Seeds (kaduku)

(for vegetable mix, instead of green chilli use dried chili in the ground ingredients and less water).

                PROCEDURE
Add ghee and oil and fry talikum porutkal.
Then add vegetables (except cauliflower which is softened in hot water first).
add ‘ground chilli’.
add water and salt and let it come to a boil.

recipe by Annamundi