Athai's samaiyal

Seeraga Sambhar Rice 1 kg (4 tumblers) Mutton 1 kg Oil Elaichi 5 Fennel seeds 1/2 tsp Green chillies 10 whole Patta 3 Star 1 Cloves 4  MaraTti mOkku 2 Fry for a min Malli thalai 2 handful only leaves Pudina 1 hand  After fry nicely Pour more oil  ​onion 3 half fry Brinji leaves 2 split Kalpasi 4 Rose petals 7 Grind  Ginger  4 index finger size  Garlic 7 pod  always garlic more than ginger Grind and until oil separates and does not stick to the bottom Small onion  30 grind and put on fry nicely Tomato 2 big fry we’ll chilly powder optional only 1/2 tsp Patria elaichi powder ( 1 tsp) (10 elaichi, 4 patTa) Mutton -1 kg fry for 4 min along w curd Salt as required  Curd 250 g 1 small tumbler Pour 2 inches of water in mutton Put in cooker for 5 whistles Measure water  Rice 1 :1.75 water  Rice soak for 30 minutes Mix rice and water soaked and leave for one boil Ghee 2 tsp Simmer and let it dry and 3/4 cooked medium open flame Simmer and 15...

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

It must be tender Raw plantain thandu (plantain stem) salt and mash in hand well before adding below ingredients  green chilies  Curry leaves coconut 1 karandi curd 

Coconut 1 moodi ginger 1 inch, green chilly 3  Pottu kadalai 3 tablespoons  curry leaves 3 springs Grind and serve variation if you put red chilly then put garlic just 1 pallu)  ginger and green chilly is one variation  garlic and red chilly is another variation