Athai's samaiyal

Egg plant 10 tomato 4 dry red chilles put above in cooker w water and let it for a whistle temper with oils, mousy add seeds, urad dhal and asafoetida 

Idli podi urad dhal 1 ciup channa dhal 1 cup Rice 1/2 cup  asafoetida curry leaves (optional)

Pappai Athai Garlic chutney China onion 15, tomato 2, coriander seeds, 4 tsps, pepper, 1 tsp, jeers, 1 tsp, fenugreek 1/4 tsp, garlic, 1 build one for grinding. Coconut 1/2 moodi, curry leaves grind 3 bulbs for frying Oil, mustar, curry, onion onion 6, tomatoes 1, fry well, sesame oil, garlic, gravy from Mixie, one boil, puli, one small amla, size, 10 minutes boil slow, 10 min, oil floats on top.

Thinai rice 2 cup, wash 5 times and soak 2 hour Raw rice 2 cup  Drain and powder w 5 elaichis for in mixie.  Jaggery loose 3 cup Pour 1/2 tumbler water and add jaggery and if you put the paagu in water it must stay on without dissolving,  Mix the jaggery and maavu in to a dough until you get a consistency that you can flatten it.  Keep for 1 or 2 days to ferment outside and then fry If you put 1 kg riceand thinai together then 3/4 kg jaggery by weight if you measure by weight