Then Indhiya Samayam Iravu -An evening of South Indian Cooking

Anita SubramaniamAnita Subramaniam

Then Indhiya Samayal IravuThen Indhiya Samayal Iravu-An Evening of South Indian -An Evening of South Indian

CookingCookingAnita Subramaniam, Anita Subramaniam,

Ph.D.Ph.D.


Tradition, Tradition, Tradition!Tradition, Tradition, Tradition!"India is, the cradle of the human "India is, the cradle of the human

race, the birthplace of human race, the birthplace of human speech, the mother of history, the speech, the mother of history, the grandmother of legend, and the grandmother of legend, and the great grandmother of tradition."great grandmother of tradition."-Mark Twain-Mark Twain



Differences within ethnicityDifferences within ethnicity Rice eaters Rice eaters

Spices- red chilies, Spices- red chilies, green chilies, cumin, green chilies, cumin, coriander seeds, coriander seeds, asafetida, turmeric, asafetida, turmeric, pepper, fenugreek pepper, fenugreek seeds. seeds.

Jaggery instead of sugarJaggery instead of sugar

Coconut and tamarind Coconut and tamarind used for gravyused for gravy

Steaming, pressure Steaming, pressure cooking, fermenting, cooking, fermenting, boiling, roastingboiling, roasting

North Indians eat North Indians eat whole wheat whole wheat (chapattis and rotis), (chapattis and rotis), Maida (refined Maida (refined wheat) (naans, wheat) (naans, parathas)parathas)

Cardamoms, cloves, Cardamoms, cloves, cinnamon, nutmeg, cinnamon, nutmeg, pomegranate seeds pomegranate seeds (ajmer)(ajmer)

Sugar more than Sugar more than jaggeryjaggery

Tomatoes and onions Tomatoes and onions for making the gravyfor making the gravy

Frying, roasting, Frying, roasting, baking, marinatingbaking, marinating


Differences in South Indian Differences in South Indian CookingCooking

Kannadigas – jaggery, has Kannadigas – jaggery, has sweet and sour tastesweet and sour taste

Telugus – extra hot foodsTelugus – extra hot foods Keralites – a lot of coconut, Keralites – a lot of coconut,

coconut milk, use coconut oil coconut milk, use coconut oil for fryingfor frying

Tamils – tamarind, coconutTamils – tamarind, coconut Madurai/Kancheepuram (idlis)Madurai/Kancheepuram (idlis) Chettinad (mainly non-Chettinad (mainly non-

vegetarian, extra spicy)vegetarian, extra spicy) Thanjavore/Trichi (Rice Bowl Thanjavore/Trichi (Rice Bowl

of India)of India) Tirunelvelli (Halwa)Tirunelvelli (Halwa) Palghat (coconut milk, elliseri, Palghat (coconut milk, elliseri,

jackfruit payasam) jackfruit payasam) Indo French cooking Indo French cooking

(Pondicherry, Cheeses)(Pondicherry, Cheeses) Anglo Indian cooking (soups Anglo Indian cooking (soups

(mulagitawny soup), breads, (mulagitawny soup), breads, chips) chips)


Tamil Society – Clothing & Tamil Society – Clothing & FoodFood

Tamils live all over the world. There are Tamils in Singapore, Thailand, Madagascar, Malaysia, Sri Lanka, Canada, Australia, UK, and US.


Introduction to Tamil CookingIntroduction to Tamil Cooking Today’s menu consists of home recipesToday’s menu consists of home recipes A few of the innumerous items using A few of the innumerous items using

traditional Indian vegetables and recipestraditional Indian vegetables and recipes Variety of items prepared for one Variety of items prepared for one

wholesome mealwholesome meal Vary from laborious and very simpleVary from laborious and very simple Vary from spicy hot to very sweetVary from spicy hot to very sweet Healthy and unhealthy foodsHealthy and unhealthy foods Combination of several ingredients to Combination of several ingredients to

prepare one dishprepare one dish Many of these items are prepared in more Many of these items are prepared in more

than one way.. there is no single way of than one way.. there is no single way of preparationpreparation


Tamil NaduTamil Nadu Food CropsFood Crops

RiceRice RagiRagi BajraBajra Masoor DalMasoor Dal Moong DalMoong Dal

Cash CropsCash Crops CottonCotton Sugar caneSugar cane JuteJute TeaTea CoffeeCoffee RubberRubber PlaintainPlaintain MangoMango TamarindTamarind SpicesSpices


History of AgricultureHistory of Agriculture Early Humans were good gatherers Early Humans were good gatherers

not producersnot producers In India, food production is evident In India, food production is evident

from Indus Valley period. from Indus Valley period. Intensive excavations at Intensive excavations at

Kalibangan, one of the important Kalibangan, one of the important pre-Harappan sites in Bikaner pre-Harappan sites in Bikaner division of Rajasthan have laid bare division of Rajasthan have laid bare a furrowed field showing in the third a furrowed field showing in the third Millennium B.C., farming was well Millennium B.C., farming was well developed.developed.

Ploughing using oxen and bullsPloughing using oxen and bulls Six, eight & repeated ploughing was Six, eight & repeated ploughing was

done to acquire desired quality of done to acquire desired quality of the soil. the soil.

Cow dung was used as manure. Cow dung was used as manure. Earthworms grown to till the soilEarthworms grown to till the soil

The Vedic farmers knew the The Vedic farmers knew the method of improving the fertility of method of improving the fertility of the soil by crop rotation method.the soil by crop rotation method.

Agricultural Traditions are Agricultural Traditions are Maintained!Maintained!


Rice - the main food cropRice - the main food crop India one of the largest exporters of India one of the largest exporters of

rice, ranking second in the world rice, ranking second in the world next to Thailand (Money Matters, next to Thailand (Money Matters, 2004)2004)

India produces about 78 million India produces about 78 million tonnes of rice (rice consumption of tonnes of rice (rice consumption of the world is around 408 million the world is around 408 million tonnes) (Business Standard, 2003)tonnes) (Business Standard, 2003)

Profile of a Rice Producing Factory : Profile of a Rice Producing Factory : http://www.nazricenfoods.com/prof_http://www.nazricenfoods.com/prof_nen.htmlnen.html

Rice production for this year is going Rice production for this year is going to be affected both in India and to be affected both in India and China due to poor monsoon seasonChina due to poor monsoon season

Rice grown in India is of different Rice grown in India is of different varietiesvarieties Kuttharisi (parboiled)Kuttharisi (parboiled) PonniPonni SambaSamba IdlyIdly Jasmine flavored riceJasmine flavored rice Rose flavored riceRose flavored rice Red riceRed rice

Parboiled rice Parboiled rice Rice steamed with the outer husk before Rice steamed with the outer husk before dehuskingdehusking This enables the rice grain to retain B-This enables the rice grain to retain B-Vitamins that are usually lost during the Vitamins that are usually lost during the dehusking process.dehusking process.converted rice = parboiled rice converted rice = parboiled rice • Fast-cooking white rice Fast-cooking white rice • When cooked, the grains are more When cooked, the grains are more nutritious, firmer, and less clingy than white nutritious, firmer, and less clingy than white rice grains. rice grains. Uncle Ben'sUncle Ben's is a well-known is a well-known brand. brand. Parboiled rice is now available in other Parboiled rice is now available in other cities in India and in the US and UKcities in India and in the US and UK

http://www.nazricenfoods.com/prof_nen.html

http://www.nazricenfoods.com/prof_nen.html


Pulses – Main Protein SourcePulses – Main Protein Source• Peas, beans and lentils are Peas, beans and lentils are known as pulses. known as pulses. • They are the seeds of plants They are the seeds of plants belonging to the family belonging to the family LeguminosaeLeguminosae• Rich in Protein, Carbohydrate, Rich in Protein, Carbohydrate, Fiber, Vitamins (C)Fiber, Vitamins (C)• Low in Fat; contains Low in Fat; contains unsaturated fatsunsaturated fats• Some are high in iron and Some are high in iron and calciumcalcium


Indian Vegetables and FruitsIndian Vegetables and FruitsThe common South Indian The common South Indian

vegetables are: vegetables are: Snake gourdSnake gourd Bitter gourd Bitter gourd Avaraikai (broad beans)Avaraikai (broad beans) ThondakaiThondakai DrumstickDrumstick Raw plantainsRaw plantains Banana flower (Vazha poo)Banana flower (Vazha poo) Banana stem (Vazha thandu)Banana stem (Vazha thandu) Taro root (Shepangazhangu)Taro root (Shepangazhangu) Karamani (long beans)Karamani (long beans) Small brinjalsSmall brinjals White pumpkinWhite pumpkin Different varieties of greensDifferent varieties of greens Yams (Karnakazhangu)Yams (Karnakazhangu) Kothavanrangai (cluster beans).Kothavanrangai (cluster beans).

Fruits that we use are: Fruits that we use are: PapayaPapaya Jack fruitJack fruit Different varieties of Different varieties of

mangoesmangoes SapotaSapota GuavasGuavas Different varieties of Different varieties of

bananasbananas PerichampazhamPerichampazham PomegranatePomegranate Nagapazham.Nagapazham.


Spices and CondimentsSpices and Condiments Coriander seedsCoriander seeds Curry leavesCurry leaves MustardMustard CilantroCilantro Red chiliesRed chilies Green chiliesGreen chilies Cumin seedsCumin seeds Fenugreek seeds Fenugreek seeds

(Vit. E)(Vit. E) AsafotidaAsafotida TamarindTamarind Til (Gingili seeds)Til (Gingili seeds) GingerGinger TurmericTurmeric CardamomCardamom Black pepperBlack pepper VanillaVanilla Rose essenceRose essence SaffronSaffron

India is known as the 'The home of spices'. There is no other country in the world that produces as many kinds of spices as India. The climate of the country is suitable for almost all spices.

According to the International Organization For Standardization (ISO); The term 'spices and condiments' applies to such natural plant or vegetable products or mixtures thereof, in whole or ground form, as are used for imparting flavor, aroma and piquancy to and for seasoning of foods".

There are over 80 spices grown in different parts of the world and around 50 spices are grown in India.

ROLE OF SPICES They add tang and flavor to otherwise insipid foods. Some of them also possess antioxidant properties, while others are

used as preservatives in some foods like pickles and chutneys, etc. For good breath ..Chewing certain spices like cardamom, cumin,

clove; improves digestion and acts as a mouth freshener. Some spices also possess strong anti-microbial and antibiotic

activities. Many of them possess medicinal properties and have a profound

effect on human health, since they effect many functional processes.

Spices act as a stimulates to the digestive system and help digestion in many ways. Spices possibly activate the adreno-cortical function and fortify resistance and physical capacity. Stroke frequency , and blood pressure can be diminished or augmented by means of spices. (WebIndia123.com)


Cooking MethodsCooking Methods


Traditional ToolsTraditional Tools AruvamanaiAruvamanai

Ammi, AttukkalAmmi, Attukkal


Traditions in Meal PreparationTraditions in Meal Preparation Always cooked the same dayAlways cooked the same day Cooks get to work very early Cooks get to work very early

in the morning – 5 a.m.in the morning – 5 a.m. Cooking only after showerCooking only after shower Must wear proper clothingMust wear proper clothing No footwearNo footwear Usually cooking done by Usually cooking done by

womenwomen Although some households Although some households

have male cookshave male cooks Male cooks (only) for Male cooks (only) for

wedding and festive wedding and festive occasionsoccasions

Male and females do not Male and females do not usually cook togetherusually cook together

Feet always washed before Feet always washed before entering the house (guests) entering the house (guests) (WHY?)(WHY?)

Vegetables are washed Vegetables are washed before cuttingbefore cutting

Hands washed after each Hands washed after each activityactivity

Must not touch old food (if Must not touch old food (if any) while cooking; if done, any) while cooking; if done, wash hands wash hands

Utensils washed before use Utensils washed before use (even if washed before)(even if washed before)

Cooking area cleansed Cooking area cleansed after every meal after every meal preparationpreparation

Cooking area is decorated Cooking area is decorated with kolams in the nightwith kolams in the night


Pressure CookingPressure Cooking• Healthy, no fat• Several items cooked at the same time• Conserves time and fuel• Cooks food well• No loss of nutrients as water is not drained

• Can be dangerous if not properly installed

• Pressure can cause food burst and to be thrown out

• Makes noise

• May undercook/overcook food


Wet GrindingWet Grinding• Indian wet grinders use the same concept as used in hand grinding

• Wet grinders are quicker than hand grinding

• Wet grinders grind food for idlis and dosas better than food processors

• Not useful for small quantities


SteamingSteaming• Idlis and many items used are cooked by steaming

• Healthy

• No fat used

• Quick


FryingFrying Less frequent than pressure cooking, steaming or Less frequent than pressure cooking, steaming or

roastingroasting Frying limited to side items such as chips like Frying limited to side items such as chips like

varuvalsvaruvals, , appalamsappalams, and , and pappadamspappadams These are usually made once a week and savedThese are usually made once a week and saved Frying also for Tiffin – afternoon snacksFrying also for Tiffin – afternoon snacks Shallow frying more common than deep fat frying Shallow frying more common than deep fat frying

(dosa, adai, appams)(dosa, adai, appams) Limited to festive occasions and social get togetherLimited to festive occasions and social get together Only vegetable oil used- sunflower oil most common Only vegetable oil used- sunflower oil most common

in India; gingili oil and coconut oil used a few in India; gingili oil and coconut oil used a few decades agodecades ago

Ghee used for seasoning and dessertsGhee used for seasoning and desserts


Food Eating PatternsFood Eating Patterns


Food Eating PatternsFood Eating Patterns One of the main influences on Indian cuisine is the Hindu religionOne of the main influences on Indian cuisine is the Hindu religion Many Hindus are vegetariansMany Hindus are vegetarians In addition, most of the Hindu people, as far as I know, don’t eat beef. In addition, most of the Hindu people, as far as I know, don’t eat beef.

Cows are considered sacred in India and are worshiped by Hindus Pork Cows are considered sacred in India and are worshiped by Hindus Pork is also not common (is also not common (http://www.bhc.edu/International/esl2/news/FALL%202003/Articles/indihttp://www.bhc.edu/International/esl2/news/FALL%202003/Articles/indianeating.htmaneating.htm))

Mutton and Chicken are the most common types of meat consumedMutton and Chicken are the most common types of meat consumed Region and religion affect Indian eating patternsRegion and religion affect Indian eating patterns Muslims are forbidden to eat pork and pork products. All Jains and Muslims are forbidden to eat pork and pork products. All Jains and

some Hindus are strict vegetarians, though they do consume dairy some Hindus are strict vegetarians, though they do consume dairy productsproducts

In addition, Indians follow restricted diets for pregnancy and mourning. In addition, Indians follow restricted diets for pregnancy and mourning. There is also a selected system of fasting related to religious practicesThere is also a selected system of fasting related to religious practices

At home, Indians often eat meals sitting cross-legged on a floor mat. At home, Indians often eat meals sitting cross-legged on a floor mat. Instead of cutlery, the right hand is used for eating and a piece of fresh Instead of cutlery, the right hand is used for eating and a piece of fresh

banana leaf or stainless steel plate (banana leaf or stainless steel plate (thalithali) serves as a plate. ) serves as a plate. While the rest of the household eats, women serve the meals and wait While the rest of the household eats, women serve the meals and wait

until everyone has finished dining before sitting down themselves. until everyone has finished dining before sitting down themselves. (http://www.settlement.org/cp/english/india/eating.html)(http://www.settlement.org/cp/english/india/eating.html)

http://www.bhc.edu/International/esl2/news/FALL%202003/Articles/indianeating.htm

http://www.bhc.edu/International/esl2/news/FALL%202003/Articles/indianeating.htm


Traditions in Serving FoodTraditions in Serving Food Food generally served on banana Food generally served on banana

leavesleaves Leaf is placed before the guestLeaf is placed before the guest The corner of the leaf faces right of The corner of the leaf faces right of

the personthe person Water is served first, no other Water is served first, no other

beverage is servedbeverage is served Leaf is cleaned by sprinkling water Leaf is cleaned by sprinkling water

and brushing the water with fingers and brushing the water with fingers (left to right)(left to right)

Food eaten with hands –using only Food eaten with hands –using only fingers not the palmfingers not the palm

Only right hand is used for eatingOnly right hand is used for eating Food eaten sitting on the floor on the Food eaten sitting on the floor on the

full lotus position with erect backfull lotus position with erect back Seating is from left to right – no gapsSeating is from left to right – no gaps The most important person served The most important person served

firstfirst Sometimes the first leaf is for Sometimes the first leaf is for

“puthras” (ancestors)“puthras” (ancestors) Usually in most Hindu homes, the Usually in most Hindu homes, the

crow is served rice, dal and ghee crow is served rice, dal and ghee first outside the housefirst outside the house

Food served clockwiseFood served clockwise Food served from top right corner of Food served from top right corner of

the leaf to leftthe leaf to left


Order of Serving/Eating FoodOrder of Serving/Eating FoodFoods served first:Foods served first: Serving starts with a spoon of Serving starts with a spoon of

“payasam”“payasam” DhalDhal Followed by salads – vegetable Followed by salads – vegetable

and fruitand fruit Vegetable dishesVegetable dishes Chutneys and pickleChutneys and pickle Vadas, laddoos and other itemsVadas, laddoos and other itemsFirst Serving of Rice:First Serving of Rice: RiceRice GheeGhee SambharSambhar AppalamAppalamSecond Serving of RiceSecond Serving of Rice:: MorekozhambuMorekozhambu Second serving of all dishes that Second serving of all dishes that

has been consumedhas been consumed

Third Serving of Rice:Third Serving of Rice: RasamRasam AppalamAppalamMain Dessert:Main Dessert: Full cup of payasamFull cup of payasamFourth Serving of Rice:Fourth Serving of Rice: YogurtYogurt

Wash Hands and chew betel leavesWash Hands and chew betel leavesDigestive:Digestive: Betel leaves with betel nut and Betel leaves with betel nut and

Calcium Carbonate (lime)Calcium Carbonate (lime) Some men and women combine Some men and women combine

chewing tobacco with betel leaveschewing tobacco with betel leaves


Traditions After the MealTraditions After the Meal All food served must be consumedAll food served must be consumed Unconsumed food generally set in one side of the Unconsumed food generally set in one side of the

leafleaf Leaf must not be foldedLeaf must not be folded Guest gets up and washes handsGuest gets up and washes hands Hostess always takes away the leaf after ALL the Hostess always takes away the leaf after ALL the

guests get upguests get up Concept of Dharma- serving food to guests is Concept of Dharma- serving food to guests is

considered dharma (a generous act)considered dharma (a generous act) Hostess cleans the place with her handsHostess cleans the place with her hands Burping is sign of contentment of foodBurping is sign of contentment of food Guest must sit for sometime before leavingGuest must sit for sometime before leaving Betel leaf with lime and betel nuts served when the Betel leaf with lime and betel nuts served when the

guest is seated with washed handsguest is seated with washed hands


Festive OccasionsFestive Occasions Are many and celebrated Are many and celebrated

with a lot of sincerity and with a lot of sincerity and regularityregularity

All members participateAll members participate Certain festivals all extended Certain festivals all extended

family members attendfamily members attend Several gods and each god is Several gods and each god is

reveredrevered Flowers, betel Leaves, betel Flowers, betel Leaves, betel

nut, fruits, and, coconut are nut, fruits, and, coconut are sacred offerings for all the sacred offerings for all the festivalsfestivals

Special items of food are Special items of food are prepared specific to each prepared specific to each festivalfestival


4 Meals a Day!!4 Meals a Day!! Common Breakfast itemsCommon Breakfast items

CoffeeCoffee IdlisIdlis DosasDosas UppumaUppuma PooriPoori PongalPongalAccompanied by sambhar, Accompanied by sambhar,

chutney, podischutney, podis Common Tiffin items: Common Tiffin items:

VadasVadas BondasBondas PakodasPakodas SavaiSavai AdaisAdais

Lunch/Dinner itemsLunch/Dinner items RiceRice RasamRasam SambharSambhar KootuKootu CurryCurry AppalamAppalam YogurtYogurt PicklePickle ThokayalThokayal PodisPodis

In some households, In some households, tiffin items are served tiffin items are served for dinner.for dinner.


A Typical MealA Typical MealRiceRiceRasamRasamSambharSambharKootuKootuPoriyal/CurryPoriyal/CurryYogurtYogurtGheeGheePlain cooked DhalPlain cooked Dhal

One or two of the One or two of the below:below:

ChutneyChutneyPicklePicklePachadiPachadiAppalamAppalamSaladSalad

Sweets on occasions only


Snacks & SweetsSnacks & Sweets Ribbon pakodaRibbon pakoda MuthsaraiMuthsarai MixtureMixture Chips – banana, Chips – banana,

nenthranganenthranga OmapodiOmapodi MurukkuMurukku ThattaiThattai

Mysore pakkuMysore pakku Cashew Cashew

nut/Almond cakenut/Almond cake AthirasamAthirasam KesariKesari HalwaHalwa JamunJamun PayasamPayasam

Usually prepared on festive occasions


Some Traditional RecipesSome Traditional Recipes


Traditional JuiceTraditional JuicePanagam (PAAnagam)Panagam (PAAnagam) JaggeryJaggeryLimeLimeGingerGingerCardamomCardamomServed before foodServed before foodOnly beverage served with food is Only beverage served with food is

water.water.


Traditional BeverageTraditional Beverage CoffeeCoffee Made from fresh decoctionMade from fresh decoction Decoction made through filtrationDecoction made through filtration Freshly ground coffee powder (powdering Freshly ground coffee powder (powdering

usually done in coffee mills – shops usually done in coffee mills – shops specifically that powder coffee)specifically that powder coffee)

Add coffee powder to the top Add coffee powder to the top compartment of the filtercompartment of the filter

Add boiling hot water over a spoonAdd boiling hot water over a spoon Consumed with milk and sugarConsumed with milk and sugar


YogurtYogurt One of the most One of the most

important sources of important sources of CalciumCalcium

Yogurt is consumed Yogurt is consumed more than milk in more than milk in some householdssome households

Yogurt used in cooking Yogurt used in cooking preparationspreparations

Always the last item to Always the last item to be consumed in a be consumed in a mealmeal

If one does not wish to If one does not wish to eat rice and yogurt, eat rice and yogurt, s/he usually consumes s/he usually consumes buttermilkbuttermilk

Yogurt consumed at Yogurt consumed at least two times a dayleast two times a day

2 cups2 cups Thick formThick form Made from whole fat Made from whole fat

milkmilk Sometimes from cow’s Sometimes from cow’s

milk (yellowish in color)milk (yellowish in color) Buffalo milk – whitish in Buffalo milk – whitish in

colorcolor The cream of the The cream of the

yogurt is collected to yogurt is collected to make buttermake butter

Butter prepared by Butter prepared by churning with handchurning with hand

Churner tied to a ropeChurner tied to a rope


GheeGheePrepared from butterPrepared from butterGhee is prepared by boiling butter Ghee is prepared by boiling butter

until it turns transparent and dark until it turns transparent and dark brown sediments begin to formbrown sediments begin to form

Ghee is served with rice except when Ghee is served with rice except when rice is served with yogurtrice is served with yogurt

Ghee reduces the spiciness of foodGhee reduces the spiciness of food


Ghee and YogurtGhee and YogurtGheeGhee Melt unsalted Melt unsalted

butter and let it boil butter and let it boil until a light brown until a light brown sediment is formedsediment is formed

Store ghee in a Store ghee in a cool placecool place

No refrigeration No refrigeration requiredrequired

YogurtYogurt Boil milkBoil milk Let it coolLet it cool Add some old yogurt Add some old yogurt

(about 2 tsps.)(about 2 tsps.) Let it set in room Let it set in room

temperature temperature Once set, Once set,

refrigerate.refrigerate.


pakodaspakodasIngredients Ingredients Channa flour (besan) 2 cups Channa flour (besan) 2 cups Rice flour 1 cup Rice flour 1 cup Onions 2 chopped length wise Onions 2 chopped length wise Ginger a small piece grated Ginger a small piece grated Green chilies 4 chopped Green chilies 4 chopped Red chili powder Red chili powder Cashews 1/4 cup Cashews 1/4 cup Curry leaves a few Curry leaves a few Ghee (melted butter) 2-3 tsp Ghee (melted butter) 2-3 tsp Cooking Oil 4 tsp Cooking Oil 4 tsp Cilantro a small bunch Cilantro a small bunch

washed and finely chopped washed and finely chopped Salt 1 tspSalt 1 tsp Cooking Oil for frying Cooking Oil for frying

Method Method Mix channa flour, rice flour, Mix channa flour, rice flour,

chili powder, cilantro and saltchili powder, cilantro and salt Heat 4 tsp of oil, and 3 tsp of Heat 4 tsp of oil, and 3 tsp of

ghee in a pan and add it to ghee in a pan and add it to the abovethe above

Now add chopped onions, Now add chopped onions, green chilies and mix green chilies and mix everything welleverything well

Make small irregular balls and Make small irregular balls and deep fry in oil. deep fry in oil.


idlisidlisIngredients Ingredients Par boiled rice 3 cupsPar boiled rice 3 cups Urad dhal (Black Urad dhal (Black

gram- deskinned) 1 gram- deskinned) 1 cup cup

Salt 2 tsp Salt 2 tsp

Method Method Rinse and soak rice and Rinse and soak rice and

urad dhal separately in urad dhal separately in water for 2 hourswater for 2 hours

Grind the two separately, Grind the two separately, and mix them together and mix them together with saltwith salt

Let it ferment overnightLet it ferment overnight Make idlis using idli traysMake idlis using idli trays Steam (no pressure). Steam (no pressure).


ricerice Jasmine or Raw Jasmine or Raw

RiceRice 1 cup1 cup 3 cups of water3 cups of water

Pressure cook Pressure cook using pressure using pressure cookercooker

Or use rice cookerOr use rice cooker Or cook in an Or cook in an

utensil using utensil using excess water and excess water and drain the waterdrain the water


onion sambharonion sambharIngredients Ingredients Tur dhal 1 cup Tur dhal 1 cup Coriander seeds (Dhania) 3 tspCoriander seeds (Dhania) 3 tsp Channa dhal 2 tsp Channa dhal 2 tsp Red chilies 6 Red chilies 6 Fenugreek seeds (Methi) 1/4 Fenugreek seeds (Methi) 1/4

spoon spoon Pearl Onion (1 frozen pack)Pearl Onion (1 frozen pack) Tomato 1 (optional)Tomato 1 (optional) Tamarind paste 2 tspTamarind paste 2 tsp Grated coconut 3 tspGrated coconut 3 tsp Green chilies 4 Green chilies 4 Turmeric 1/4 tspTurmeric 1/4 tsp Cilantro a small bunch washed Cilantro a small bunch washed

and finely chopped and finely chopped Curry leaves a few Curry leaves a few Mustard 1/2 tspMustard 1/2 tsp Cooking Oil 2 tspCooking Oil 2 tsp Salt 1 tsp (or to taste) Salt 1 tsp (or to taste)

Method Method Cook Tur dhal and turmeric with Cook Tur dhal and turmeric with

extra water. Drain water and save in extra water. Drain water and save in a separate containera separate container

Scrap coconutScrap coconut Fry channa dhal, red chilies, dhania, Fry channa dhal, red chilies, dhania,

methi, and little onion. Grind this methi, and little onion. Grind this mixture with tomato and coconutmixture with tomato and coconut

Peel onions (if fresh raw onions are Peel onions (if fresh raw onions are used)used)

Fry onions and green chilies in a Fry onions and green chilies in a pan for a few minutes, and cook this pan for a few minutes, and cook this in the tur dhal water with saltin the tur dhal water with salt

After it is cooked, add tamarind After it is cooked, add tamarind paste and cook for a few minutes, paste and cook for a few minutes, and finally add the ground pasteand finally add the ground paste

After this is cooked add the cooked After this is cooked add the cooked tur dhal tur dhal

Heat little oil in a pan, splutter Heat little oil in a pan, splutter mustard, and add this to the mustard, and add this to the sambhar sambhar

Garnish with cilantro and curry Garnish with cilantro and curry leaves. leaves.


cumin and pepper rasamcumin and pepper rasamIngredients Ingredients Tur dhal 2 tspTur dhal 2 tsp Cumin seeds 1/2 + 1/4 tspCumin seeds 1/2 + 1/4 tsp Pepper 1/2 tspPepper 1/2 tsp Red chili 3 Red chili 3 Tamarind paste 1/2 tspTamarind paste 1/2 tsp Turmeric 1/4 tspTurmeric 1/4 tsp Curry leaves a few Curry leaves a few Water 3 cups Water 3 cups Ghee 1/2 tspGhee 1/2 tsp Salt 1 tsp (or to taste) Salt 1 tsp (or to taste)

Method Method Dry roast tur dhal and Dry roast tur dhal and

pepper without oil for 1 pepper without oil for 1 minuteminute

Soak this in water along with Soak this in water along with red chili & cumin seeds for red chili & cumin seeds for 10 minutes10 minutes

Wet grind to a smooth pasteWet grind to a smooth paste Boil tamarind in water, add Boil tamarind in water, add

salt, turmeric, and add the salt, turmeric, and add the above mixture until the above mixture until the flavor comes outflavor comes out

Fry 1/4 tsp cumin seeds, Fry 1/4 tsp cumin seeds, curry leaves and 1 red chili curry leaves and 1 red chili in ghee and add this to the in ghee and add this to the rasam. rasam.


moor kozhambumoor kozhambuIngredients Ingredients Cumin seeds 1 tspCumin seeds 1 tsp Red chilies 4 Red chilies 4 Green chilies 2 Green chilies 2 Rice flour 1/2 tspRice flour 1/2 tsp Asafetida (hing) a small pinch Asafetida (hing) a small pinch Coconut 4 tsp Coconut 4 tsp Coconut oil 1 tsp (optional) Coconut oil 1 tsp (optional) Sour cream or butter milk 4 Sour cream or butter milk 4

cups cups Turmeric 1/4 tspTurmeric 1/4 tsp Mustard 1/4 tspMustard 1/4 tsp Salt 1 tsp (or to taste) Salt 1 tsp (or to taste) Curry leaves a few Curry leaves a few Cilantro a small bunch washed Cilantro a small bunch washed

and finely chopped and finely chopped Vegetables - White pumpkin or Vegetables - White pumpkin or

okra, or zucchini or squashokra, or zucchini or squash

MethodMethod Cut vegetable into big pieces Cut vegetable into big pieces

and cook in water. If using okra, and cook in water. If using okra, need not cook but have to fry a need not cook but have to fry a little little

Grind cumin, rice flour, red Grind cumin, rice flour, red chilies, with coconut and little chilies, with coconut and little salt and butter milksalt and butter milk

Heat some coconut/vegetable Heat some coconut/vegetable oil, splutter mustard seedsoil, splutter mustard seeds

Add curry leaves, little hing, Add curry leaves, little hing, salt, turmeric and the salt, turmeric and the vegetables, and fry this for a vegetables, and fry this for a few minutesfew minutes

Now add the ground paste and Now add the ground paste and the remaining butter milk to the the remaining butter milk to the above and bring this to a boil on above and bring this to a boil on a low flamea low flame

Simmer for a few minutesSimmer for a few minutes Garnish with cilantro. Garnish with cilantro.


potato roastpotato roastIngredients Ingredients Potatoes 1 pound Potatoes 1 pound Turmeric 1/4 tspTurmeric 1/4 tsp Asafetida (Hing) a Asafetida (Hing) a

small pinch small pinch Chili powder 1 tspChili powder 1 tsp Urad dhal 1/2 tspUrad dhal 1/2 tsp Mustard 1/4 tspMustard 1/4 tsp Curry leaves a few Curry leaves a few Cooking Oil 5 tspCooking Oil 5 tsp Salt 1 tsp (or to taste) Salt 1 tsp (or to taste)

MethodMethod Boil or microwave peeled Boil or microwave peeled

potatoes with turmeric and potatoes with turmeric and salt. salt.

Peel skin and dice them Peel skin and dice them and keep asideand keep aside

Heat 5 tsp of oil in a Heat 5 tsp of oil in a kadai/wok, splutter kadai/wok, splutter mustard and urad dalmustard and urad dal

Add curry leavesAdd curry leaves Add hing, chili powder, Add hing, chili powder,

turmeric, salt and diced turmeric, salt and diced potatoespotatoes

Simmer the stove and let it Simmer the stove and let it cook until the potatoes cook until the potatoes turn light brown. turn light brown.


Taro root roastTaro root roast Taro rootTaro root Chili powderChili powder Curry leavesCurry leaves SaltSalt Turmeric powderTurmeric powder AsafetidaAsafetida BesanBesan Rice flourRice flour

Boil taro root in a Boil taro root in a pressure cookerpressure cooker

Peel skinPeel skin Dice cross sectionallyDice cross sectionally Mix chili powder,besan, Mix chili powder,besan,

rice four, salt, turmeric rice four, salt, turmeric powder, asafetida powder, asafetida powder and curry powder and curry leaves (finely chopped). leaves (finely chopped).

Dip or sprinkle on the Dip or sprinkle on the diced taro rootdiced taro root

Deep fry in oil.Deep fry in oil.


kootukootuIngredients Ingredients Coconut 1-2 tspCoconut 1-2 tsp Cumin seeds 1 tspCumin seeds 1 tsp Red chilies 5 Red chilies 5 Turmeric 1/2 tspTurmeric 1/2 tsp Urad dhal 1 tspUrad dhal 1 tsp Coconut oil 1 tspCoconut oil 1 tsp Salt 1 tsp (or to taste) Salt 1 tsp (or to taste) Curry leaves a few Curry leaves a few Vegetables: Vegetables: Carrot, cabbage, peas, potatoes, Carrot, cabbage, peas, potatoes,

etc., ORetc., OR Chow chow ORChow chow OR Spinach ORSpinach OR Snake gourd, ORSnake gourd, OR Squash ORSquash OR Nool Kohl ORNool Kohl OR ZucchiniZucchini

MethodMethod Wash and dice vegetables into Wash and dice vegetables into

uniform piecesuniform pieces Cook them with a little salt and Cook them with a little salt and

turmericturmeric Wet grind coconut, cumin seeds, Wet grind coconut, cumin seeds,

and red chilies and add this paste and red chilies and add this paste to the boiling vegetablesto the boiling vegetables

Cook until the flavor comes outCook until the flavor comes out Heat some coconut oil in a pan, Heat some coconut oil in a pan,

splutter mustard and urad dhal, 1 splutter mustard and urad dhal, 1 red chili, curry leaves, and add red chili, curry leaves, and add this to the kootu. this to the kootu.


ChutneyChutneyCoconut chutneyCoconut chutneyIngredientsIngredients Coconut 1/2 cup gratedCoconut 1/2 cup grated Roasted channa dal (Pottu Roasted channa dal (Pottu

Kadalai) 3 tspKadalai) 3 tsp Green chilies 2 Green chilies 2 Salt 1/2 tspSalt 1/2 tspMethod Method Grind all the above ingredients.Grind all the above ingredients.

Cilantro chutneyCilantro chutneyIngredients Ingredients Urad dhal 4 tspUrad dhal 4 tsp Channa dhal 2 tspChanna dhal 2 tsp Red chilies 2 Red chilies 2 Green chilies 2 Green chilies 2 Cilantro 1 bunch Cilantro 1 bunch Hing 1/4 tspHing 1/4 tsp Tamarind paste 1/4 tspTamarind paste 1/4 tsp Salt 1/2 tspSalt 1/2 tsp Oil 2 tspOil 2 tsp

Method Method Fry urad dhal, channa dhal, red Fry urad dhal, channa dhal, red

chilies, green chilies, and hing in chilies, green chilies, and hing in oil. oil.

Wet grind the above with chopped Wet grind the above with chopped cilantro, salt, and tamarind paste. cilantro, salt, and tamarind paste.


mango picklemango pickleIngredients Ingredients Mango 1 large or 2-4 small Mango 1 large or 2-4 small Red chili powder 1/2 cup Red chili powder 1/2 cup Turmeric powder 1/4 tspTurmeric powder 1/4 tsp Fenugreek seeds (Methi Fenugreek seeds (Methi

seeds) 1/2 tspseeds) 1/2 tsp Mustard 1/4 tspMustard 1/4 tsp Hing 1/4 tspHing 1/4 tsp Salt 1/4 cup Salt 1/4 cup Cooking oil 1/4 cup Cooking oil 1/4 cup

Method Method Cut mango into small dices, Cut mango into small dices,

removing the pitt, add salt, removing the pitt, add salt, turmeric, and keep it aside turmeric, and keep it aside for 4-5 days. for 4-5 days.

Add red chili powder to this Add red chili powder to this mango and mix it well. mango and mix it well.

Roast methi seeds and dry Roast methi seeds and dry grind it and keep it aside. grind it and keep it aside.

Heat oil in a pan, and add Heat oil in a pan, and add mustard, and hing and let mustard, and hing and let it cool. it cool.

When the above oil becomes When the above oil becomes room temperature, mix it room temperature, mix it with the mango, and add with the mango, and add the roasted methi powder. the roasted methi powder.


tomato pachaditomato pachadiIngredients Ingredients Tomato 1 big and a few Tomato 1 big and a few

small ones washed and small ones washed and chopped chopped

Yogurt 2 cups Yogurt 2 cups Curry leaves a few Curry leaves a few Mustard 1/4 tspMustard 1/4 tsp Asafetida (hing) a small Asafetida (hing) a small

pinch pinch Green chilies chopped 2-3 Green chilies chopped 2-3 Cooking Oil 1.5 tspCooking Oil 1.5 tsp Cilantro a small bunch Cilantro a small bunch

washed and finely chopped washed and finely chopped Salt 1/2 tsp (or to taste) Salt 1/2 tsp (or to taste)

Method Method Splutter mustard, and add Splutter mustard, and add

hing, curry leaves, green hing, curry leaves, green chilieschilies

Add tomato in oil and fry Add tomato in oil and fry for 5-10 minutesfor 5-10 minutes

Add salt, and mix this with Add salt, and mix this with yogurtyogurt

Garnish with chopped Garnish with chopped cilantro.cilantro.


mysore pakkumysore pakkuIngredientsIngredients Besan flour - 1 cupBesan flour - 1 cup Sugar - 2 1/2 cupsSugar - 2 1/2 cups Water - 1 cupWater - 1 cup Ghee - 2 1/2 cupsGhee - 2 1/2 cups Cardamom (optional)Cardamom (optional)Method 1Method 1 Dry roast the gram flour to a golden Dry roast the gram flour to a golden

color. Keep aside. color. Keep aside. Make a syrup with sugar and water Make a syrup with sugar and water

to one string consistency. to one string consistency. While stirring, slowly add the gram While stirring, slowly add the gram

flour. Continue stirring flour. Continue stirring Add melted ghee simultaneously. Add melted ghee simultaneously. Add all the ghee in this manner. Add all the ghee in this manner. Cook till the mixture leaves the Cook till the mixture leaves the

sides of the pan. sides of the pan. Add cardamom powder. Add cardamom powder. Smear a plate with the ghee. Pour Smear a plate with the ghee. Pour

in the mixture ,spread and level.in the mixture ,spread and level. Leave it to cool.Leave it to cool. While still warm cut into diamond While still warm cut into diamond

shapes.shapes. Mysore pak should be porous, light Mysore pak should be porous, light

and crisp. and crisp.

Method 2Method 2 Mix gram flour, sugar and water Mix gram flour, sugar and water

smoothly. smoothly. Pour this into a pan and cook in Pour this into a pan and cook in

low heat. low heat. Keep ghee in another vessel in Keep ghee in another vessel in

low heat and add this ghee to the low heat and add this ghee to the gram flour mixture in steps and gram flour mixture in steps and with constant stirring. with constant stirring.

Do this until the mixture turns into Do this until the mixture turns into a non-sticky paste. a non-sticky paste.

Grease the inside of a large bowl Grease the inside of a large bowl with ghee and pour the cooked with ghee and pour the cooked mixture on this large bowl. mixture on this large bowl.

When it is still hot, cut into cubical When it is still hot, cut into cubical pieces by drawing parallel lines on pieces by drawing parallel lines on its surface.its surface.


Web sites with interesting Web sites with interesting recipesrecipes

Thamizhar PakkamThamizhar Pakkam URL: URL:

http://www.sysindia.com/kitchen/kitchen.htmlhttp://www.sysindia.com/kitchen/kitchen.html http://www.geocities.com/NapaValley/8826http://www.geocities.com/NapaValley/8826

/list.htm/list.htm India tastes.comIndia tastes.com

URL: URL: http://www.indiatastes.com/http://www.indiatastes.com/ Saroj’s cookbookSaroj’s cookbook

URL: URL: http://www.bawarchi.com/cookbook/south.htmlhttp://www.bawarchi.com/cookbook/south.html

http://www.sysindia.com/kitchen/kitchen.html

http://www.geocities.com/NapaValley/8826/list.htm

http://www.geocities.com/NapaValley/8826/list.htm

http://www.indiatastes.com/


Websites…Websites…Dhinakarn RecipesDhinakarn Recipes

URL: URL: http://www.dinakaran.com/cook/cookeryhttp://www.dinakaran.com/cook/cookery.htm.htm

http://www.dinakaran.com/cook/cookery.htm

http://www.dinakaran.com/cook/cookery.htm

Documents

Then Indhiya Samayam Iravu -An evening of South Indian Cooking