Thursday, January 12, 2012



Boiled rice(Pulungalarisi) - 1 cup
Urad Dal - 1/4 cup
Fenugreek / Vendhayam - 1/4 cup
Jaggery / karuppatti / panai vellam - as needed
Gingely oil / Nallenney - as needed
Salt - as needed

  • Soak rice, dal and fenugreek for almost 4 hours.
  • Grind to a nice dough.

  • Shift the dough to a non-stick vessel / heavy based vessel, add alt and 3 cups of water and keep stirring.
  • Take care and stir non-stop, to avoid formation of small solid balls.

  • Kali will be ready by 15 minutes.

How to eat?
  • Take some hot kai ina plate and make it to a thick round shape and dig out little in the centre.
  • Add powdered jaggery and gingely oil.
  • As per your need, add more and more jaggery and oil.

  • Those who go for spicy flavour, can take kali with coconut chutney.

  • Mochai pulikulabu is another good choice for vegetarians.
  • Mochai + Dry fish curry could be non-vegetarians' choice.
  • This is good for pregnant women as it redcues back and hip pain, and regulates body heat and it helps easy, normal delivery.
  • It is good for all to take kali weekly once to regulate body heat.
  • Diabetic persons can reduce the quantity of rice and increase the measure of fenukgreek.
Learnt from: Mrs. Padma, my mother

Tuesday, January 10, 2012

Tindora paste / Kovaikkaai Chutney


Tindora - 150 gm
Onion - 1 small size
Tomato - 2 small
Tamarind - small lemon size
Red chilli - 8
Green chilli - 4
Corriander seeds - 3 tablespoon
Mustard seeds - for seasoing
Salt - as needed
Oil - as needed
  • Cut the tindora to round pieces.
  • Add oil to the frying pan and season with mustard seeds.
  • Add tindora and fry until it turns golden brown.
  • Add corriander seeds, red chilli and lengthwise slit green chilli and saute well.
  • Add sliced onion and tomatoes and saute.
  • When it gets fried well, let it cool; add salt and soaked tamarind, little water and grind to a paste.

  • It is a good combination to mix with white rice and for Idli and Dosa.
  • If needed, scraped coconut can be added.
Learnt from: Mrs. Shakunthala Krishnamurthy, Friend