Athai's samaiyal

​oil Red chilly Coriander seeds Kadalai paruppu  Ginger slices  Sauté Grind w jaggery  Oil mustard, and vendhayam, put ground ginger stuff and saute taste w rice

​Oil Coconut 1 tsp Garlic Onion Vegetables (carrot, beans, potatoes, peas) Ginger and green chillies grind and add  Sauté  With little water cover and cook 5 minutes. Take coconut milk think milk (second paal) and put in sim for 5 minutes w veggies Along w 1/2cup roasted and cooked moong dhal, cook for 5 minutes First paal pour and simmer switch off After it cools add Peter powder otherwise it will separate Also only in sim in two paals. Do not cook after final paal. It will separate. 

​ponnankanni Kerri 1 kattu Paruppu thuvaram 1 cup Onion 1 Tomato 3 Garlic 10 Curry leaves Jeera 1 tsp Boil Kerri’s in water in separate pan and save water Boil Thurman paruppu in open flame and get is cooked 3/4 th save the water Oil, saute one onion, three tomatoes, 1 tsp coriander powder and 1 tsp Sambhar thool Grind, and add raw garlic 10, jeera, some raw Kerri, paruppu 2 tsp and grind. Oil, kadugu, Urad dhal and ground ingredients, salt and remaining water from Kerri and dhal, boil and ready Oil, onion, Kerri and paruppu 23/4 cooked, mix and add coconut serve as poriyal.

​urad dhal 1 cup  Pasiparuppu 2 tsp Red rice 2 tsp Sombu  Pepper Chilles Curry leaves Grind and fry as small balls No onion

​rice: 300 grams 1 big tumbler Pottukadalai 3 tsp powder to be mixed only at final stage Butter one small amla size or 1 tsp Chilly powder 2 tsp Omam Perungayam 1/2 tsp Ellie soaked in water otherwise it will separate in oil 1 smal ladle of hot oil Too much pottukadalai will break murukku Too much butter will break and bubble up or dissolve murukku If dough is too thick it will be hard Only use butter not ghee for flavor Mix butter well otherwise it will bubble up and dissolve in oil

​ puli  Small onions Garlic Coriander seeds Jeera Inji Garlic Curry leaves Fry in oil well and grind