Kuzhambu & Sambar
15 Sambar சாம்பார்
Ingredients
- 3/4 tumbler thuvaram paruppu (toor dal)
- vegetables of your choice (whatever you want to add)
- 1 large lemon-sized tamarind
- 1 spoon salt
- 1 1/2 spoon sambar powder
- 1 spoon rice flour
- ghee
- 1 spoon coriander seeds (kothamalli)
- small piece of asafoetida (perungayam)
- 1/4 spoon mustard seeds
- 2 dry red chillies (varamilagai)
- curry leaves (karuveppilai)
- vendhayam (fenugreek), a little
Method
- First cook 3/4 tumbler thuvaram paruppu (toor dal) soft.
- Cut whatever vegetables you want to add and keep them ready.
- Dissolve a large lemon-sized tamarind in water and keep the extract ready.
- In the vessel in which you are making the sambar, put the tamarind water, add 1 spoon salt and 1 1/2 spoon sambar powder, bring to a boil; as it just begins to boil, add the vegetables.
- Add the vegetables that take longer to cook (such as drumstick) first into the boiling sambar.
- Once the sambar has boiled a little and the vegetables are cooked, add 1 spoon rice flour mixed in a little water and boil so it thickens.
- Temper in gingelly oil (nallennai): add 1/4 spoon mustard seeds and 2 dried red chillies (varamilagai), and when they splutter add this tempering at the very end into the sambar.
- Garnish the boiling sambar with curry leaves and remove from the heat.
- Note for tender/soft vegetables: if you add tender drumstick or such soft vegetables, add them right at the start.
- Heat the asafoetida, crush it and add it at the start; for vegetables like brinjal, chop the brinjal small first, sauté it in a little oil and only then add it to the sambar.
✎ For vegetables that take long to cook (like drumstick), add them into the boiling sambar first. For tender vegetables add them at the very start. Brinjal should be chopped small and sauteed in a little oil before adding. For vegetables, no separate oil for brinjal is needed [unclear: வெங்காய சாம்பாருக்கு தாளிக்க வெங்காயம் அரிசியில்லை — for onion sambar, no rice/tempering is needed].
18 Thiruvathirai Sambar திருவாதிரை சாம்பார்
Ingredients
- 7 vegetables (must be added): 1. suzhaikkai (snake gourd), 2. paraikkai, 3. sweet potato (sarkkarai vallikizhangu), 4. vazhaikkai (raw banana), 5. avaraikkai (broad beans), 6. seppankizhangu (taro/colocasia), 7. mochai (field beans), 8. kathirikkai (brinjal), 9. urulaikkizhangu (potato), 10. pattani (peas)
- 1 azhakku thuvaram paruppu (toor dal)
- 2 lemon-sized balls of tamarind (2 எலுமிச்சம்பழ அளவு புளி)
- 3 spoons sambar powder
- 2 1/2 spoons salt
- mustard seeds (kadugu)
- 2 dry red chillies (varamilagai)
- 1 fresh green chilli (pachai milagai)
- 5 spoons grated coconut (thengai thuruval)
Method
- For this sambar 7 vegetables must definitely be added; you may add more than that, but do not add too many.
- Do not add lady's finger (vendaikkai) or carrot.
- First cook 1 azhakku thuvaram paruppu (toor dal) soft.
- Dissolve the tamarind (2 lemon-sized) in water and set aside.
- In a thick vessel put a little water, add the cut vegetables and let them cook for a short while.
- Then add 3 spoons sambar powder and 2 1/2 spoons salt mixed in water and let it boil.
- Grind the sambar coconut separately into a paste, add it, garnish, and let it boil with the tempering and the rest.
- Temper mustard seeds, 2 dry red chillies and 1 fresh green chilli and add.
- Grind 5 spoons grated coconut, roast/heat it in oil and add it to the sambar.
✎ Seven vegetables are compulsory; you may add more but not too many. Do not add lady's finger or carrot. [Recipe runs onto page 13; remaining tempering/garnish steps continue there.]
20 Vathal Idumbu வற்றல் இடிம்பு
Ingredients
- tamarind, the size of 2 lemons
- 1 ladle oil (gingelly/nallennai is good for idumbu)
- mustard seeds, 1/4 spoon
- ulutham paruppu (urad dal), 1 spoon
- kadalai paruppu (chana dal), 1/2 spoon
- milagai vathal (dried chillies), 2
- vendhayam (fenugreek), 1/4 spoon
- asafoetida, a little
- sambar powder, 1 spoon
- salt, 1 1/2 spoons
- rice flour, 1 spoon
- vegetables of choice (manathakkali vathal, sundaikkai vathal, vendaikkai, etc.)
Method
- Only certain vegetables can be used to make this as idumbu. The vegetables that can be added are: ilavaikkai, kathirikkai (brinjal), vendaikkai (okra), murungaikkai (drumstick), vengayam (onion), vendhaya keerai, ponnaganni kathiri, avaraikkai, paharkkai (bitter gourd), seppankizhangu (taro), pachai sundaikkai, manathakkali vathal, sundaikkai vathal. You can make it as a vathal idumbu, or with cooked dal as an appam-style dish.
- Dissolve tamarind the size of 2 lemons and keep it ready as a thick extract.
- Put 1 ladle oil in the kadai, then temper mustard seeds (1/4 spoon), 1 spoon urad dal, 1/2 spoon chana dal, 2 dried chillies, and 1/4 spoon fenugreek separately; roast 1 spoon asafoetida [unclear] in the same oil.
- Roast the vegetables in the oil, then pour in the prepared tamarind water, add 1 1/2 spoons salt, and let it boil.
- Once the vegetables are cooked and the idumbu reaches the right [unclear: stage], dissolve 1 spoon rice flour in a little water, pour it in, and stir.
- If you are using manathakkali vathal, sundaikkai vathal, vengayam, [unclear: sepa], or pachai sundaikkai, temper them while adding, then add the tempering; while adding sambar powder, dissolve it in a little water, pour it in, and stir.
✎ You can keep this in the fridge for 2 or 3 days and use it. [unclear: several lines of this dense recipe are difficult to read and the readings are best-guesses]
21 Poritha Idumbu Allathu Katti பொரித்த இடிம்பு அல்லது கட்டி
Ingredients
- varieties of vegetables (avarai, podalangai, kothavarangai, etc.) as needed
- sambar powder, a little
- thuvaram paruppu (toor dal), 1/2 ladle
- 200 grams [unclear: of vegetable]
- ulutham paruppu (urad dal), 1 spoon
- milagai vathal (dried red chillies), 2
- 1/4 spoon [unclear]
- 8 peppercorns (8 மிளகு)
- 2 spoons grated coconut
- asafoetida, a little
- salt, 1/2 spoon
Method
- Idangi (yam), avarai, podalangai, kothavarangai — whichever are needed.
- Whichever vegetable it is, put it in water with a little turmeric and sambar powder and cook it; cook 1/2 ladle toor dal as well.
- For 200 grams of vegetable, this is the right amount.
- Along with the cooked vegetable, put it into a suitable vessel.
- Roast 1 spoon urad dal, 2 dried red chillies, 1/4 spoon [unclear], 8 peppercorns, 2 spoons grated coconut, and a little asafoetida; grind them fine in the mixie and keep ready.
- Add the cooked vegetable, put in 1/2 spoon salt, combine everything and boil; add the cooked dal and let one boil come up, then stir.
- Keep watching so the idumbu does not stick to the bottom of the pan.
- If needed, you can dissolve 1 spoon rice flour in a little water and add it.
- Once the katti is at the right thick stage, in a separate tempering pan put 1 spoon oil, mustard seeds and asafoetida, temper them, and pour over.
- Then remove from the heat.
✎ [unclear: a few quantities and ingredient words in this recipe are hard to read]
22 Payatham Paruppu Potta Katti பயத்தம் பருப்பு போட்ட கட்டி
Ingredients
- vengaya kathiri (small brinjal), idangi (yam), seppankizhangu (taro), pattani (peas), beans — all together
- payatham paruppu (moong dal), 1 ladle
- 2 dried red chillies (2 மிளகாய் வற்றல்)
- 1 spoon seeragam (cumin)
- 1/2 spoon grated coconut
- 1/2 spoon salt
- rice flour, 1/4 spoon
- asafoetida, a little
Method
- Cut together vengaya kathiri, idangi, seppankizhangu, pattani and beans, then chop them.
- Put a ladle of moong dal into a vessel, wash it, and add the vegetables to it; cook it in plenty of water and stir.
- Grind together 2 dried red chillies, 1 spoon cumin and 1/2 spoon grated coconut in the mixie; add to the cooked katti.
- Add 1/2 spoon salt, let the katti boil, and stir.
- Dissolve 1/4 spoon rice flour in a little water in a [unclear: kadai], add a little asafoetida, temper, and pour over.
- For 1/2 kilo of mixed vegetables, this is the right amount.
- You can make this dish with only vengaya kathiri, or with only mixed vegetables, then remove from the heat.
23 Ilavaikkai Poritha Idumbu இலவைக்காய் பொரித்த இடிம்பு
Ingredients
- ilavaikkai (cluster beans/[unclear]), 1 measure
- sambar powder, 1 spoon
- salt, 1 spoon
- asafoetida, a little
- grated coconut, 1 spoon
- thuvaram paruppu (toor dal), 1 ladle (ஒரு கரண்டியளவு)
Method
- Chop the ilavaikkai into one measure, put it into a vessel.
- Add sambar powder and 1 spoon salt; put a little water and let it boil and cook.
- Roast the ilavaikkai; add sambar powder and let the raw smell go, then add 1 spoon grated coconut and 1 spoon asafoetida, grind the mixture [unclear] immediately with a little water, and add to the cooked idumbu.
- Temper with onion (வெங்காயம்), mustard seeds, and urad dal, and pour over.
- Remove from the heat. Dissolve toor dal separately, cook it, and add it to the idumbu and combine.
✎ [unclear: ilavaikkai identification and several quantities are difficult to read]
24 Pushanikkai Katti பூசணிக்காய் கட்டி
Ingredients
- pushanikkai (pumpkin), 1 measure
- sambar powder, 1 spoon
- salt, 1 spoon
- thuvaram paruppu (toor dal), 1 1/2 ladles
- grated coconut
- 1 spoon soaked rice (ஊறவைத்த ஒரு ஸ்பூன் அரிசி)
- vengayam (onion)
- asafoetida
- rice flour
Method
- Chop the pushanikkai into one measure and put it into a vessel.
- Add sambar powder and 1 spoon salt; put a little water and let it boil and cook.
- Cook 1 1/2 ladles toor dal and stir.
- Roast 1 spoon grated coconut [unclear: with chillies] and 1 spoon soaked rice, grind them; add immediately, along with cooked toor dal, to the cooked pushanikkai and combine in the pan.
- Add vengayam, grated coconut; dissolve rice flour, temper, and pour over.
- Stir.
- Add the roasted and ground tempering, pour over, and remove from the heat.
✎ [unclear: several quantities and a few ingredient words are hard to read]
25 Kothavarangai Katti கொத்தவரங்காய் கட்டி
Ingredients
- rice, 1 spoon
- thuvaram paruppu (toor dal), 1/2 ladle
- kothavarangai (cluster beans), 200 grams
- sambar powder, 1 spoon
- salt, 1 spoon
- grated coconut, 1/2 spoon
- vengayam (onion)
- asafoetida
- rice flour, 1/2 spoon
Method
- First soak 1 spoon rice in water.
- Cook 1/2 ladle toor dal and stir.
- Chop 200 grams kothavarangai, put it into a vessel, add sambar powder and 1 spoon salt; put a little water and let it boil and cook.
- [unclear] the vegetable, add sambar powder, and once the raw smell goes, add 1/2 spoon grated coconut and the soaked rice; grind it and add to the pan.
- Add the cooked toor dal, put in vengayam, oil; temper asafoetida and dissolve rice flour, pour over, and stir; remove from the heat.
- When the katti is thick you can add 1/2 spoon oil.
✎ [unclear: a few quantities and one or two ingredient words are hard to read]
43 Kaya Rasam காயரசம்
Ingredients
- naarathangai (citron / narthangai)
- salt
- rasapodi (rasam powder)
- asafoetida
- naarathangai thol (citron peel)
- tamarind
Method
- Wash the naarathangai (citron) thoroughly, peel off the skin, and squeeze out its juice.
- Put the naarathangai (citron) in salted water, add salt, then add rasam powder mixed with a little water, and a little asafoetida; mash and put in.
- Place the kadai on the stove, add oil, temper, and add the squeezed naarathangai (citron) juice.
- Add the rasam ingredients, the soaked tamarind, salt and asafoetida; let it heat and just before it comes to a boil remove from the heat — do not let it boil hard.
✎ Add the squeezed naarathangai (citron) skin too; remove from the heat just before it boils, do not let it boil down.
45 Puli Kichadi (with Pachai Milagai) புளி கிச்சடி பச்சைமிளகாய்
Ingredients
- oil, 4 spoons
- pachai milagai (green chillies)
- tamarind
- 2 whole dried chillies (2 மொட்டை மிளகாய்)
- mustard seeds
- ulutham paruppu (urad dal)
- kadalai paruppu (chana dal)
- vengayam (onion)
- salt
- 4 spoons jaggery (வெல்லம்)
Method
- Add a little oil and roast the green chillies to the right stage; soak the tamarind, then crush the 2 whole dried chillies and add them.
- Place the kadai on the stove, add 4 spoons oil, mustard seeds, ulutham paruppu (urad dal), kadalai paruppu (chana dal), and vengayam (onion); temper, then add the slit green chillies and grind to the right stage.
- Add the soaked tamarind to the right stage; add salt and the boiled crushed mixture, and cook to the right stage.
- Once it has thickened, add 4 spoons jaggery and remove from the heat.
Tiffin
14 Appam அப்பம்
Ingredients
- 1 tumbler raw rice
- 1 tumbler jaggery
- 1 ripe banana
- cardamom powder
- oil (for frying)
Method
- Soak 1 tumbler raw rice in water.
- Once it is well soaked, add 1 tumbler jaggery (powdered) to it and keep it ready.
- Grind the rice fine in the mixie first, then add the jaggery and grind together, and add cardamom powder.
- You can also add 1 ripe banana and grind it in.
- Heat oil in the kadai; when the oil is hot, drop in the batter and turn each appam with a ladle on both sides.
- Keep turning so they cook to the right stage and remove.
- Depending on the vessel you fry the appams in, pour the batter and add more oil as needed.
- Fry the appams to a nice golden and serve.
✎ Depending on which vessel you use, pour the batter and add more oil into it as needed.
34 Vella Adai வெல்ல அடை
Ingredients
- 2 cups rice (arisi)
- jaggery, as needed
- [unclear: dal]
- dry ginger powder, a little
Method
- Soak the rice in water for 1 hour, then drain it, dry it in the sun, and when it is fully dry grind it into flour in the mill.
- Spread that flour out in the sun, dry it well (without it getting damp), and store it in a tin.
- If, by the mill's measure, the flour is a little less wet, the resulting items will not be lumpy and the flour stays good.
- For the vella adai, to that flour add water as needed, and to make it set, take dry ginger that has been dried in the sun a little and ground fine, soak it in water, and add the water of that soaked dry ginger into the flour.
- Mix in water as you do in the mill, place it on the stove and stir.
- When it is cooking, add the jaggery, the dry ginger, and a little salt.
- Take the flour aside little by little, soak the well-ground dry ginger that has been dried in the sun in water, and use that water.
- Take the strained jaggery liquid, mix it gradually into the flour, and when cooking each batch add jaggery, dry ginger and a little salt.
- Mix the flour a little, take the soaked, ground dry ginger water and add only as much water as needed, then cook and remove from the heat.
- If you add too much jaggery the adai will not bind; jaggery's heat keeps the adai from setting properly, so add it carefully.
- From the dried flour 40 adais will come.
✎ If too much jaggery is added the adai will not bind, because jaggery's heat prevents it from setting properly; add it carefully. About 40 adais come from the dried flour quantity.
35 Uppu Adai உப்பு அடை
Ingredients
- rice flour, the same flour used for vella adai, prepared (made) fresh
- 1/2 padi flour per 1 1/2 [unclear: vellam/measure]
- 1 [unclear: red chilli] per 1 padi flour
- salt, as needed
- thengai (coconut), grated, a little
- asafoetida, a little
- ghee, for frying
- curry leaves, a few
Method
- For the uppu adai prepare the same flour as the vella adai; you may make the flour grinding it like the kova/coarse flour, and adding water to that flour is enough.
- If you grind the flour itself it will set well; if not, the flour by the mill measure can be used and the flour will still be fine.
- When the flour is fresh, add asafoetida and a little grated coconut and keep it ready.
- Grind the dry chillies fine, or cut them into pieces.
- Put the kadai on the stove and in it add a little oil, a little dry chilli, asafoetida, and the required flour with grated coconut, mix in and saute it.
- To that, for 1 1/2 measures of flour add 1/2 padi water and mix; for 1 padi flour add 1 dry chilli.
- Add salt as needed to the flour, mix; the flour should not have too much salt.
- When the water boils add the dry chilli and mix in a little flour.
- Mix it with the flour, add curry leaves, mix, and take it aside as a ball; let it cool a little in the tin below and remove.
- From 1 padi of flour 32 adais will come.
✎ From 1 padi of flour about 32 adais come. Do not let the flour have too much salt.
46 Arisi Upma அரிசி உப்புமா
Ingredients
- 1 tumbler pachai arisi (raw rice)
- 6 milagai (chillies)
- thuvaram paruppu (toor dal), as needed
- oil
- mustard seeds
- vengayam (onion)
- ulutham paruppu (urad dal)
- kadalai paruppu (chana dal)
- 2 milagai (chillies) vatral (dried red chillies)
- 1/2 pachai milagai (green chilli)
- 1 ladle thengai (coconut)
- salt, as needed
- water
Method
- Break up the pachai arisi (raw rice) in the mixie like rava (semolina) — coarse.
- First take 1 tumbler pachai arisi (raw rice), add 6 chillies, break it like rava (semolina), then add the rice and break.
- If needed you can add 8 chillies and break it; this can be done.
- Place the kadai on the stove, add oil, mustard seeds, vengayam (onion), ulutham paruppu (urad dal), kadalai paruppu (chana dal), 2 milagai (chillies) vatral, and 1/2 pachai milagai (green chilli); temper, then add the salt to the broken-up arisi (rice) mixture and add water.
- Add 1 ladle thengai (coconut) of grated coconut; when the water boils, add the broken arisi (rice), stir well; then add the rice, cover and cook, leave 5 minutes, then remove from the heat.
47 Pidi Kozhukattai பிடி கொளுக்கட்டை
Ingredients
- arisi (raw rice)
- 2 tumblers water
- oil
- thengai (coconut)
- mustard seeds
- milagai (chillies)
- ulutham paruppu (urad dal)
- kadalai paruppu (chana dal)
- pachai milagai (green chilli)
- vatral milagai (dried red chilli), 1/2
- salt, as needed
- asafoetida
Method
- As with the arisi upma, break up the arisi (rice).
- Add 2 tumblers water to the kadai, place on the stove; when it boils add the broken arisi (rice), add a little thengai (coconut), salt, and a little asafoetida; add 1 ladle oil, stir, and remove from the heat.
- Break up the arisi (rice) to the right stage; you can grind it medium-coarse.
- Add oil, ulutham paruppu (urad dal), kadalai paruppu (chana dal), pachai milagai (green chilli) ground, vatral milagai 1/2; temper, add the vegetables and stir to the right stage.
- Pour in 2 tumblers water, add the coconut, add salt to taste, and add the broken arisi (rice); shape into pidi kozhukattai (hand-pressed dumplings) and steam to the right stage.
✎ Make sure the dough is held together well when shaping the kozhukattai by hand.
48 Thavadu Adai & Ravai Adai தவடு அடை & ரவை அடை
Ingredients
- raw rice (pacharisi), broken/cracked coarsely like arisi upma rava
- a fistful (pidi) of kadalai paruppu (chana dal)
- thengai thuruval (grated coconut)
- milagu (pepper), roasted
- 1 spoon coconut oil
- kadugu (mustard seeds), for tempering
- about 4 spoons oil (added around the adai while it cooks)
- salt
Method
- Break the raw rice coarsely, like arisi upma rava, and soak a fistful of kadalai paruppu (chana dal) along with it.
- Drain it and let it dry.
- Roast the milagu (pepper); add the thengai thuruval (grated coconut), 1 spoon coconut oil, and a kadugu (mustard seed) tempering, and mix it all in well so it does not gather into a lump.
- Mix it like a thick batter.
- Spread it onto the dosa griddle into thick, even rounds, adding about 4 spoons of oil around the adai while it cooks.
- Once it browns nicely, flip it over and cook the other side until it browns, then remove it.
- Once cooked it should come away crisp and not stick; the inside should be soft.
- Ravai Adai variant: make the same adai with rava and roasted milagu (pepper) only, without adding thengai thuruval (grated coconut).
✎ The page heading's first word is hard to read (தவடு/தவலை); the notebook's index lists this as தவடு அடை & ரவை அடை. Several phrases on this page are faint, so some readings are approximate.
49 Adai அடை
Ingredients
- 1 padi puzhungalarisi (parboiled rice)
- 1 padi pacharisi (raw rice)
- 3/4 padi thuvaram paruppu (toor dal)
- 1/4 padi kadalai maavu (gram flour)
- 1 tablespoon ulutham paruppu (urad dal)
- 3 dried red chillies
- 1 green chilli
- a pinch of asafoetida
- salt to taste
- onion or banana stem or greens (keerai), chopped fine
- ghee
Method
- Soak together 1 padi puzhungalarisi (parboiled rice), 1 padi pacharisi (raw rice), 3/4 padi thuvaram paruppu (toor dal) and 1/4 padi kadalai maavu (gram flour), and separately soak 1 tablespoon ulutham paruppu (urad dal).
- After everything has soaked for about 1 hour, put the soaked mixture into the mixie along with 3 dried red chillies, 1 green chilli, a pinch of asafoetida and salt to taste, add it to the soaked rice and grind it coarse like rava.
- This batter can be ground in 3 batches, adding the ingredients into the mixie each time.
- The ground batter should not be too loose; chop onion or banana stem or greens fine and add to the batter.
- Pour it onto the dosa griddle, drizzle ghee around the edges and into a hole made in the centre, add a little extra ghee on it, and cook it until crisp.
✎ Onion, banana stem (kol), or greens — whichever you like — can be added, chopped fine.
50 Dosai தோசை
Ingredients
- 3/4 padi puzhungalarisi (parboiled rice)
- 3/4 padi pacharisi (raw rice)
- 3/4 padi ulutham paruppu (urad dal)
- salt to taste
Method
- Soak 3/4 padi puzhungalarisi (parboiled rice) and 3/4 padi pacharisi (raw rice) together, and soak 3/4 padi ulutham paruppu (urad dal) separately.
- First grind the ulutham paruppu smooth and fluffy for 20 minutes without adding too much water, and take it out into a vessel.
- Then grind the rice, adding enough water, until it is smooth.
- Combine the two together, add salt to taste, and mix into a proper dosa batter consistency.
- Keep this ground batter in the fridge.
- If you grind the batter in the morning, you can keep it in the fridge by evening.
- Take the batter out of the fridge about 1/2 hour before making dosas, and then the dosas will come out well.
✎ If you keep the urad dal portion and grind it again later [unclear: with the rest], it also comes out well.
51 Idli இட்லி
Ingredients
- 3 azhakku puzhungalarisi (parboiled rice)
- 1 azhakku ulutham paruppu (urad dal)
- salt to taste
- gingelly oil (for the idli plates)
Method
- Soak 3 azhakku puzhungalarisi (parboiled rice) and set it aside, and soak 1 azhakku ulutham paruppu (urad dal) separately.
- An hour of soaking is enough.
- Grind the urad dal well for 20 minutes separately, then grind the rice and combine the two together.
- Mix them into one, add salt to taste, and mix into a batter thicker than dosa batter consistency.
- Keep the ground batter in the fridge.
- Grease the idli plates well with gingelly oil, pour the batter in to the right level for the idlis, and steam in the cooker without putting the weight on for 10 minutes, then remove.
Pickles, Thuvaiyal & Urugai
36 Thengai Thuvaiyal தேங்காய் துவையல்
Ingredients
- thengai (coconut), grated, a little
- 4 milagai vatral (dry red chillies)
- a little asafoetida
- 1 spoon ulutham paruppu (urad dal)
- salt, as needed
- a little tamarind
Method
- Grate the coconut and roast it a little.
- Roast 4 dry red chillies, a little asafoetida, and 1 spoon urad dal in the kadai dry (without oil) and remove.
- Add the dry red chillies, salt and a little tamarind, grate and grind in the mixie.
- Then add the coconut and grind.
- After everything is mashed well, add the urad dal and grind coarsely to one or two turns, then take it out.
✎ Written as no. 35 in the notebook; the index lists it as 36 (the notebook reuses number 33 earlier).
36a Masiyal Thuvaiyal மசியல் துவையல்
Ingredients
- oil, as needed
- 1 vatha milagai (dried red chilli)
- 10 milagai (chillies) [unclear: kothamalli/dhania quantity]
- asafoetida, to the right stage
- 1 lump tamarind, the size of a gooseberry
- vatral (sun-dried vegetable), as written
- salt, to taste
- asafoetida
Method
- Place the kadai on the stove, add oil, asafoetida, and roast to the right stage; roast 1 vatha milagai and 10 chillies until they reddish, then remove from the heat.
- Soak a gooseberry-sized lump of tamarind in water; when softened, the thuvaiyal will grind smoothly.
- In the mixie grind together the vatral, chillies, asafoetida, salt, and the soaked tamarind, grinding coarsely (kattaiyaaga).
✎ Grind to a coarse texture, not too fine. [unclear: several ingredient names on this page are faint] Written as no. 36 in the notebook but not listed in the notebook's index (the index's no. 36 is Thengai Thuvaiyal, which the notebook wrote as no. 35); shown as 36a.
37 Kothamalli, Kothi Thuvaiyal கொத்தமல்லி, கொத்தி துவையல்
Ingredients
- oil, as needed
- milagai (chillies)
- vatral (sun-dried vegetable)
- asafoetida, to the right stage
- kothamalli (coriander leaves)
- vatral
- salt
- tamarind
- asafoetida
Method
- Place the kadai on the stove, add oil, the chillies and vatral, and roast the asafoetida to the right stage; remove from the heat.
- Wash and add the kothamalli (coriander), the vatral, salt, tamarind, and asafoetida; grind everything, then add the kothi (coriander) into the ground mixture.
- Grind the coriander thuvaiyal coarsely (kattaiyaaga).
✎ The kothamalli thuvaiyal can be ground coarse.
38 Peerkangai, Vengayam, Sukki, Broccoli Thuvaiyal பீர்க்கங்காய், வெங்காயம், சுக்கி, ப்ரோக்கலி துவையல்
Ingredients
- any thuvaiyal vegetable (peerkangai / vengayam / sukki / broccoli)
- salt
- milagai (chillies)
Method
- For all the thuvaiyal vegetables, grind them the same way as said before.
- Whichever vegetable it is, grind that vegetable adding salt and chillies, then grind.
39 Kathari Thuvaiyal கத்தரி துவையல்
Ingredients
- kathari (brinjal)
- tamarind
Method
- Grind the thuvaiyal ingredients; add the kathari (brinjal) and grind to the right stage.
- When it is cooked down, grind it; afterwards add the soaked tamarind along with the cooked kathari (brinjal) and grind together.
40 Vazhaithandu Thuvaiyal வாழைத்தண்டு துவையல்
Ingredients
- vazhaithandu (banana stem), as written
- ulutham paruppu podi (urad dal powder), as needed
- oil, as needed
- vengayam (onion)
- 3 vatral milagai (dried red chillies)
- 1/2 ladle tamarind
- milagai (chillies)
- asafoetida
- salt
Method
- Place the kadai on the stove, add oil, vengayam (onion), and 3 vatral milagai (dried red chillies); add 1/2 ladle tamarind and roast, then remove from the heat.
- If making it as a powder thuvaiyal, add oil to the kadai and roast it with onion; for a powder version add the powder.
- In the mixie grind together the chillies, vatral, asafoetida, salt and make a powder; add the soaked tamarind and grind without water, grinding coarsely.
✎ If making it as a powder thuvaiyal, do it dry; otherwise grind with the soaked tamarind.
44 Thakkali Urugai தக்காளி ஊறுகாய்
Ingredients
- 5 thakkali (tomatoes), small
- water
- asafoetida
- salt
- oil
- one small dried red chilli
- vengayam (onion)
- ulutham paruppu (urad dal)
- kadalai paruppu (chana dal)
- vatral milagai (dried red chillies)
Method
- Boil 5 small thakkali (tomatoes) in water; add asafoetida and let it cook well.
- Mash the thakkali (tomatoes) with the dal, add salt, and let it sit on the stove; let it heat until it comes to the right stage, then remove from the heat.
- Place the kadai on the stove, add a little oil, mustard seeds, vengayam (onion), ulutham paruppu (urad dal), kadalai paruppu (chana dal), and a little vatral milagai (dried red chilli); temper and pour over the thakkali (tomato) mixture.
- Pour in the rasam stock, stir, and remove from the heat just before it boils.
✎ Alternatively, you can make it more simply: temper the thakkali (tomatoes) in the kadai with the tempering ingredients, add the rasam stock, and pour in.