Athai's samaiyal

Rice 1 T and make maavu per Kara kozhukattsi. podi jaggery 1/4 tumbler mix and steam pooranam kadalai paruppu 3/4 tumbler for 1 tumbler rice, cook, mash and then add mandai vellum 1/4 tumbler powdered do not filter and drain elaichi 2 grind and mix make discs w maavu and stuff Inside and steam

Idli or sapotta Rice 2 tumbler soak 3 hours or overnight Drain and grind in mixie dry then add 1/2 tumbler water (1:0.25 water) oil 1/2 karandi medium heat mix thicker than idli batter (murukku padham) add salt and mix it must not be thicker too much pasiparuppu 1/2 tumbler oil, mustard, onion, green chillies, coconut, curry leaves, pasiparuppu mix and steam for 7 minutes in idli that I

Rice 3 Tumbler toor dhal 1 tumbler water 6 tumbler onion 2 garlic 10 pal vara multi 4 jeera 2 tsp tomato 1 water fry and whistle for 3 and sprinkle coconut

​kadalai paruppu 1 tsp Coriander seeds 1 tsp Vara Milagai 10 Fry  in oil and add 1 onion to same pan after it gets fir 5 min Keep aside Another pan  Tomato 10 Sauté Add pudina Curry leaves  Cook for 10 minutes  Grind separately and mix w above

​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.