Athai's samaiyal

​oil Urad dhal 1 tsp Channa dhal 1 tsp Onion big 2  Garlic 5 Curry leaves Fry well Tomato 4 fry well Salt After stove is off, add 4 tsp coconut Grind and serve No kadugu, no small onions

​channa dhal 3/4 tumbler Toor dhal 3/4 tumbler Raw Rice  1/4 tumbler or 4 tsp Idli rice 2 tumbler Wash and soak in good water Soak for 3 hours and it must be flexible when you bite  Put in mixie only half and grind, big mixie  Small mixie and grind to coarse paste without water and pour in batter keep batter for 30 minutes. Idli batter consistency Jeers 4 tsp Inji 1/2 index finger ginger Curry leaves 5 bunch Dry red chillies 8 Hing 1/2tsp in maavu Salt 1 tsp  Big onion 2  Cut in fine pieces Mix in maavu and after 30 minutes pour dosa.  Coconut grated 1 cup only before dosa for better taste Taste check in mouth and make dosa Curry leaves and coriander leaves cut and sprinkle on top  Cover one cook one side for fastcaoor and beetroot sprinkle and make dosa

​ Sambhar Sambhar thool 4 tsp Puli 1 lemon, boil separately and pour only last Boil toor dhal and asafoetida, tomato 3,  Sambhar thool, coconut one tsp fry  Oil, mustard, urad dhal, onion, curry leaves, coriander leaves,  Coconut 1 tsp, Sambhar thool, tomato, mixie  Put in pan and boil for 10 minutes Mix w below Boil veggies and put arasanikkai, w all veggies. One whistle, salt Jaggery, Put cooked dhal last, puli boiled, simmer for 3 minutes  And garnished stuff in serving bowl Tips. When garnish add little hing after last garnish in oil. /4 tsp it tastes good Lastly add coconut, jeera fry and mixie one pulse Sambhar gives different taste For Okra kulambu Cut okra and fry well and add oil and fry add salt fry Lastly add okra and one boil stop.  Only for Sambhar hing, not for kulambu When using capsicum, fry and add atlast

​ Amma kulambu Boil two tomatoes plus puli and dry Keep puli separate to add last Pulse in mixie below Sambhar tool 5 spoons Coconut 1/4 mudi Pulse little bean in mixie  AnuMul boil separately w salt and water Pan, bean remanning water and sambhar thool and coconut from mixie and mixie boiled tomatoes above, boil for 10 minutes until raw smell disappears. Oil, mustard, urad dhal, onion in small 20 full onion don’t cut, when it brown, curry leaves split or mashed, put turmeric, coriander leaves cut, save. Add miram to  put bean amumul and test for salt and 5 minutes boil add puli mashed in water( don’t put more water) reduce the water and one boil, add jaggery and boil.

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)