1.Ginger- 100 gm (finely chopped) 
2.Curry leaves- 15 leaves( " ) 
3.Green Chilli- 10  (chopped in rounds) 
4.Tamarind Paste - 1/2 cup thick paste 
5.Mustard- 1tsp 
6.Uluva- 1/2 tsp
7.Jaggery/ Sugar- Needed 
8.Salt- Needed 
9.Oil: 2 tbsp (if possible use coconut oil ) 

Method: Heat oil. Put  5 + 6. Let it split. Then put  1 + 2. Fry till golden brown. Add 3. Fry a bit more .  Then add 4.  Allow to boil . The add 7 and 8 . Allow to boil . Pour to container with lid while hot .  This is to make the pickle stay for months together. 

Vaduka Puli  (Big Lemon Pickle)

1. Lemon - 2 big (Just fry a bit in oil and cut into triangular pieces. 
                  Remove seeds ) 
2. Sesame Oil - 1/2 cup
3. Mustard- 1 tsp. 
4. Red Chilli Pdr- 1 tsp. 
5. Asafoetida (or Kayam) Pdr-  2 pinch. 
6. Vinegar- 3 tbsp. 
7. Salt - to taste. 

Method: Heat 2. Then put 3 . let it split. Then add 4 +5+7.  Mix well. Then add 1. Add 6. Remove from heat. If sourness is less, add some Citric acid . 

Method: Heat 2. Then put 3 . let it split. Add 8. Fry till crisp.   Then add 4 +5+7.  Mix well. Then add 1. (Add 6). Remove from heat. If sourness is less, add some Citric acid . 
 

Elisserry
1. Raw-banana (Pacha Kaya)- 250 gms cut into 1 inch cubes

                                               or 
    (Elephant Yam (Chena)- 250 gms, cut into 1 inch cubes)

2. Brown channa - 100 gms (soaked and boiled)
3. Turmeric Powder- 1/4 tsp
4. Chilli Powder- 1/2 tsp
5. Pepper Powder- 1/2 tsp
6. Coconut (fresh) grated - 1/2 cup
7. Sugar- 2 tsp
8. Salt- to taste

Method: Cook 2  with 3 + 4 + 5. Cook 1 seperately with little bit of water.When cooked, add it to cooked channa. Add 7 and 8. Now for thadukka, take 2 tbsp oil and do thadukka (see the end of this page) except adding Fenugreek. When done, add grated coconut and fry it till coconut gets light brown. Then add this mixture to the cooked vegetables. Mix well. If you want, you can add also some cooked brown channa (Kadala).

(Substitute for Raw-banana and Yam could be Zucchini)

Pavakka Kichadi


1.Bitter gourd(Kerela/Pavakka) - 1/4 kg (cleaned and cut in 1 inch X 0.5 cm thickness)
2. Coconut (fresh) grated - 1 cup
3. Mustard seeds- 1 tsp
4. Green chillies- 2 big
5. Sour curd- 1 cup or to make a thick consistency
6. Salt - to taste

Method: Fry 1 in low flame till golden brown. In a mixie grind 2 + 3 + 4 + 5 . Pour into a dish. Then add the fried bitter gourd in to this paste. Add salt and mix well. Finally do Tadukka * (see the end of this page)

Aviyal

(Note all the vegetables except drumsticks and long beans should be cut into rectangular pieces of size 1 inch length X 0.5 cm breadth X 0.5 cm deapth  pieces)

1. Kumbalanga- 250 gms
2. Elephant yam (chena)- 250 gms
3. Brinjal- 100 gms
4. Drum sticks- 2, cut into 2 inch pieces
5. Raw bananas (Pacha kaya)- 1 big
6. Long beans (Achinga)- 100 gms, cut into 2 inch pieces
7. Turmeric powder- 1/4 tsp
8. Chilli powder- 1/2 tsp
9. Green chillies- 7 small ones
10. Cumin seeds (Jeerakam)- 1tsp
11. Sour curd- 3/4 cup
12. Salt- to taste
13. Curry leaves- 15 nos
14. Coconut oil- 3 tsp
15. Coconut (fresh) grated - 1 cup

Method:  Boil the vegetable according to their boiling hardness(each vegetable takes a particular boiling time. For example elephant yam, drum sticks, raw bananas boils slowly. But Kumbalanga, brinjal, long beans cooks faster). There fore cook 2 + 4 + 5 first with 1/2 cup water and 7 + 8. When half cooked, add 1 + 3 + 6. Mix well and allow to cook well. Then add salt. In a mixie,  grind 15 + 9 + 10 + 11. Grind coarsly. Then add this to the cooked vegetables soon after they are boiled. Mix well. Remove from heat. Now add 13 and 14.

Pachadi  (Note: Pachadi is very much similar to Kaalan)
1. Pumpkin or fried ladies finger- 1/4 kg, cut into 1 inch cubes(for Pumpkin) or 2 inch length(for ladies finger)
2. Turmeric powder- 1/4 tsp
3. Chilli powder - 1 tsp
4. Coconut (fresh) grated - 1 cup
5. Mustard seeds- 1 tsp
6. Sour curd- 1 1/2 cups
7. Salt - to taste
8. Sugar- 2 tsp

Method: Boil 1 + 2 + 3 with 1/2 cup water.  Add 7 + 8 and mix well. In a mixie, grind 4 + 5 + 6. Add this paste to the boiled vegetable. Don't allow to boil (other wise, because of the sourness of curd, the coconut gets precipitated, i.e seperated from water). Then finally, do Thadukka * (see the end of this page).

Oolan
1. Kumbalanga or pumpkin - 250 gms, cut into thin square pieces
2. Green chillies- 5 small, halved
3. Ginger- 1 inch piece, chopped
4. Red beans (Van-payar)- 1/2 cup, boiled (*This is optional*)
5. Salt- to taste
6. Coconut milk- 1 cup
7. Curry leaves- 10 Numbers
8. Coconut oil- 1 to 2 tsp

Method:  Boil 1 + 2 + 3 with  half portion of 6 and little bit of water. When the vegetable is boiled, add boiled 4 + 5. Allow to boil for 3 mts. Add the rest portion of 6. Don't allow to boil any further.  And finally add 7 and 8.

Kaalan
1. Elephant Yam- 1/2 kg, cut into 1 inch cubes
2. Turmeric powder- 1/4 tsp
3. Chilli powder - 2 tsp
4. Coconut (fresh) grated - 1 cup
5. Cumin seeds (Jeerakam)- 1 tsp
6. Sour curd- 1 1/2 cups
7. Salt - to taste
8. Sugar- 3 tsp

Method: Boil 1 + 2 + 3 with 1/2 cup water. And then mash the yam slightly, after boiling. If water is more, then boil and let the water evaporate. Add 7 + 8 and mix well. In a mixie, grind 4 + 5 + 6. Add this paste to the boiled yam. Don't allow to boil (other wise, because of the sourness of curd, the coconut gets precipitated, i.e seperated from water). Then finally, do Thadukka * (see the end of this page).

Thoran &Co