1. Akkaara Adisil
  2. Thirukannamudhu
  3. Kariamudhu
  4. Baby corn kernel Kosambari
  5. Ambalapuzha Paal Payasam
  6. Paruppu Puran Boli
  7. Appam
  8. Idly
  9. Urad Dal Vada

Akkaara Adisil-(Iyengars'favourite sweet dish)
By – Prema Muktha Srinivasan


Rice : 1/4 tumbler
Payattham Paruppu (Green Gram): 1/2 ladle
Milk : 2 ladle
Jaggery: quantity is of the size of 2 lemons
Cashew: required quantity
Saffron (if available)
Dry grapes


1. Put rice, payatham parupu, milk, water in cooker.
2. Leave it to be cooked in the cooker for more time than the usual time for making ordinary rice.
3. Powder the jaggery.
4. Mix the powdered jaggery with water, heat it &stir it continuously when heating. Do this until it turns into syrup-like state. Filter it using some filter like coffee filter (this is done because usually jaggery contains unwanted  particles that would've settled down in the syrup).
5. Mix this (filtered) jaggery syrup with the cooked rice mixture.
6. Fry cashew nut &dry grapes, &add it to the rice + jaggery mixture.
7. Add cardamom + saffron to the mixture.
And there you go!...here's your tasty Akkara adisil!

Note: Akkaravadisal should be in semi-solid state. If the end preparation is too tight (i.e. solid), then add milk to make it little loose.


Thirukannamudhu-(with Cooked Rice)
By- Maya Raghavan


Cooked Rice: 200 gm
Ghee: 3 tablespoon
Cashew: 25 grams
Raisins: 1 tablespoon
Milk: 400 ml
Coconut milk: 100 ml
Elaichi: as required
Sugar or Jaggery: 150 gm or as per taste.


1. Keep aside the cooked rice.
2. Boil milk and sugar OR jaggery. After 1 boil add the cooked rice.
3. Cook till done. Switch off.
4. Add coconut milk now and stir well.
5. Fry Cashew and raisin, elaichi in remaining ghee.
6. Add this to boiling mixture.

Note: Saffron can be added to this. Dissolve saffron threads in warm milk and soak for 10 min. before adding to kannamudhu.


By Vaidehi Gopalaswamy


Rice : 1/4 tumbler
Payattham Paruppu (Green Gram): 1/2 ladle
Milk : 2 ladle
Jaggery: quantity is of the size of 2 lemons
Cashew: required quantity
Saffron (if available)
Dry grapes


a. Soak bengal gram (3 spoons) &toor dhal (3 spoons) in water for minimum of 1 &1/2 hours (for hot weather; soaking time varies according to weather; point is that you should soak till they becomes bigger &softer).
b. Cut the vegetables.
c. Pour oil in frying pan
d. Add a pinch of asafoetida
e. Put the cut-vegetables
f. Fry for sometime till the vegetables get well cooked.
g. Add salt &turmeric powder.
h. Take the soaked mixture (don't add water; drain all the water out). Add dry chilies, turmeric powder (little), required salt (according to the amount of pulses), asafoetida to the soaked mixture &then grind it. Don't grind it very fine. It should be little coarse.
i. Put little oil in frying pan. Put the mixture from step (h) into the frying pan, stir &mix it properly; j. Wait till it becomes well-fried.
k. Add the prepared vegetable (from step (g)) in the pan along with fried paruppu &fry for 1 or 2 more minutes. (Vazhaikkai (plaintain) , kothavarai, Sanke gourd, Carrot, Cabbage, Vazhipoo, Beans –  any of these one can be used.)

Baby corn kernel Kosambari or Gosmalli Can be made with Baby corn Kernel with Pomegranate or Carrot grated.
By JeyanthI (muktha) Ravi


1/2 tablespoon of refined oil or ghee
1 small green chili, finely chopped
1 teaspoon mustard seeds
Pinch of curry leaves (~10 leaves)
Kernels from 2 ears of corn
Salt to taste
Seeds from 1 large pomegranate or Grated Carrot (pealed)
Handful of grated fresh coconut
Pinch of cilantro / coriander, finely chopped
Warm a medium-sized pan on the stove, on medium heat.Add oil to the pan. Just as the oil starts to smoke, add the onion, chili, mustard seeds and curry leaves. Warm for 2-3 minutes to release fragrance. Add the corn kernels to the pan, and cook for 5-7 minutes, until the kernels are bright yellow and soft. Add pinch of salt to taste. Empty the pan's contents into a bowl. Mix in the pomegranate seeds or grated Carrot , coconut and coriander

Mor Kuzhambu ( method 1)

Curds 1 cup.
White pumpkin cut into 1 inch cubes 1 cup.
Turmeric powder 1/4 teaspoon.
Hing powder 1/4 teaspoon.
Toor dal 1 tablespoon.(soaked)
Corriander seeds 1 and 1/2 teaspoons.
Channadal 1 and 1/2 teaspoons.
Red chilli 1 no.
Methi seeds 1/2 teaspoons.
Oil 1 teaspoon.
Grated coconut 2 tablespoons.
Salt to taste.
For garnishing 2 teaspoon sesame oil, 1/2 teaspoon mustard seeds, 1 twig curry leaves.


1. Soak the toor dal in warm water for 20 minutes.
2. Fry the coriander seeds, channa dal, methi(vendhiyam) and red chilli in 1 teaspoon oil till golden.
3. Grind the toordal, fried ingredients along with coconut in to a fine paste adding a little water.
4. Cook the pumpkin adding 1/2 cup water, hing and turmeric powder, on a medium flame, till soft.
5. Beat the curd well.Add the paste, salt and mix well. Add to the cooked pumpkin and cook for 4 minutes in a medium flame stirring in between.
6. Garnish with mustard seeds and curry leaves fried in 2 teaspoon sesame (til) oil.

Microwave method:

1. Place the pumpkin in a microwave safe container, add hing, turmeric powder and 2 tablespoons water and cook in micro high for 4 minutes.
2. Mix the curd, ground paste and salt to the pumpkin. Add 1/4 cup water and micro high for 3 minutes.
3. Garnish with mustard seeds and curry leaves fried in 2 teaspoon sesame (til) or Coconut oil. Transfer to a serving bowl. Pumpkin , okhra, (Vendai), Brinjal, Chowchow, can be used .

Morkuzhambu (simple Method)

Curds 1halfcup.
White pumpkin cut into 1 inch cubes 1 cup.
Turmeric powder 1tb spoon.
Hing powder 1teaspoon.
Gram dal (Besan)1 half tablespoon.
Rice flour -1tb spoon
Green chilli 3or 4 nos.
Pure Coconut Oil 3tb spoon.
Fenugreek : half tsp
Corriander Cut into bits.
Salt to taste.
Curryleaf- 1 sprig
Pumpkin , okhra, (Vendai), Brinjal, Chowchow, can be used .


Take Coconut oil in a frying Pan, add mustard seed a t.sp urad & chanadal, Hing fenugreek let the gram turns pink, To this add slit green chilies & curry leaf, The add the Cut Vegetable and cook till veg turns soft but firm.
Pour the curds in a vessel, stir well so that there are no lumps. You may add water1cup. to this add salt, turmeric powder, besan flour& rice flour in the above said proportion. Mix gently. Now add fried veg with all seasoning
Place the vessel on medium fire for 1-2 min , when the mixture thicken or turns frothy with bubbles turn the stove off. U may add coriander leaf for taste.
Transfer to a serving bowl.

Ambalapuzha Paal Payasam- www.nrithyanjaliSC.com
By Sunitha Raj


I ltr Milk = 2 fist full pachchai arisi (Raw Rice)
Soak rice for the time the milk boils over.
After boiling milk, pour it in a cooker
Add the rice which will need to be drained and crushed by hand.
Mix well. After 1 whistle, change the cooker to sim and let it cook for an hour! Turn off stove and let cool.
Milk would have turned pinkish.
Add two full tumblers of sugar a cook till sugar dissolves.
Apparently no elachi or nuts in this (Ambalapuzha) paal payasam.

Paruppu Puran Boli

Puran boli is a well-known sweet dish from southern India. There are many varieties of boli made with different purans. Boli which has got an irresistible taste is prepared usually during festivals or celebrations.


Ingredients: Chana dal - 2 cups Jaggery - 2 cups Maida - 2 cups Salt - 1/2 tsp Turmeric powder - 1/2 tsp Cardamom powder - 1 tsp Saffron - 1 pinch Cooking oil - 1 cup Ghee - 1/4 cup


The preparation of boli falls in three steps. The making of outside cover, the making of puran and the actual making of boli in the tava.

Preparation of outside cover:

Set 1/4 cup of maida aside for making boli.
In a broad based vessel mix the rest of maida with salt, turmeric and water.br> Make it into a firm dough.br> Add 1/4 cup of oil to this and keep on mixing with your hand so that it forms a soft dough.br> Cover the vessel and keep it aside for about 2 hours.

Preparation of Puran:

In a kadai dry roast the chana dal slightly till it becomes brownish.
Soak the roasted dal in boiled hot water for an hour.
Powder the jaggery.
Grind the soaked dal into a fine paste in a mixer.

Now add the jaggery and grind again so that they evenly form a paste.
In a kadai add 2 tsps of ghee and heat it.
Now add the ground chanadal - jaggery paste and keep on mixing.
Without taking your hands off the kadai mix for about 10 minutes.
Take care so that the mixture should not stick on to the kadai or get burnt.
Now add the powdered cardamom and saffron and mix again.
Puran is ready which will be thick so that it can be rolled into balls.
Make even sized balls and keep it aside.

Preparation of Boli:

Make equal lemon sized balls from the maida dough.
Roll them into 3 cm diameter circles.
Place the rolled puran inside this rolled out dough and close gently so that it forms a ball.
Now flatten the ball slightly and dust it in the maida flour.
Brush some oil on the surface where you are rolling the chappathi.
Gently roll the ball into a chappathi.
Heat a tava in medium flame, and place the chappathi in the tava gently.
Cook on both sides till brown spots appear by brushing oil evenly.
Puran boli is ready to serve.
Serve it hot with little ghee brushed on top.



Rice - 1 cup
Jaggery(gur) - 1/2 cup
Coconut scraping - 1/2 cup
Cardamom powder - 1 tea spoon
Oil for frying


Soak the rice along with 1 table spoon of black gram dal in water
Grind rice,jaggery and coconut scraping very well and prepare the batter
Mix smashed banana and cardamom powder with the batter
Heat oil in deep pan on fire and drop a big ladle (spoon)of batter into hot oil
Fry the Appam till it turns brown and crisp
Remove from oil and serve hot



4 cups par boiled rice
1 cup urad dhal
1 tsp fenugreek seeds

Idly preparation:

Wash and soak the rice and dhal.
Soak rice and dhal separately for 8-10 hrs.
Soak fenugreek seeds along with urad dhal.
Gring urad dhal first and then grind par boiled rice smoothly.
Add salt and mix thoroughly with your hands.
Keep closed and keep in a dark place for 10 hrs and let it ferment.
After 10 hrs mix the fluffed batter with a spatula.
Now mix a pinch of soda with little amount of water and add to the fluffed batter.
Now your idli batter is ready.
Grease the idly plates with oil and pour a laddle full of idli batter and steam cook in idly cooker for 7-10 mins.
Now remove from flame and allow to cool for 5 mins.
Then dip a spoon in cold water and run it around the mould and flip them out using a spoon.
Fluffy idlys are ready to serve.
Serve with corianderchutney, coconut chutney or sambar.

Urad Dal Vada


2 cups urad dal
1 tbsp pepper corns
Salt to taste
1 tbsp butter
Oil to fry
A few curry leaves


Wash dal nicely and drain water completely and leave for 15 minutes
Grind dal with pepper, curry leaves and salt to a coarse paste without adding water.
Add butter (softened)and mix.
Heat oil in a heavy vessel.
Take a lemon sized dough and spread into very thin discs on a thick plastic sheet or banana leaf.
Fry 3 to 4 vadas at a time in hot oil on medium heat till vadas are golden brown.
Remove, drain on a paper towel, cool and store in airtight containers.
Enjoy cooking!!!