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Showing posts with label Tirunelveli Recipes. Show all posts
Showing posts with label Tirunelveli Recipes. Show all posts

February 18, 2019

Tirunelveli style Puli Illa Kari – Puli Illa Kuzhambu Recipe – Kuzhambu Without Tamarind

Puli illa kari
This is mom’s Tirunelveli style puli illa kari ( i.e. Kuzhambu for rice without tamarind). Puli illa curry is usually prepared adding drumstick leaves (Murungai keerai). But my mom makes it with drumstick, brinjal and onion. There are two methods of making puli illa kari. 

One by roasting & grinding pepper, cumin, red chilli and coconut. Another method is by grinding coconut, cumin and onion just like poricha kuzhambu. My mom uses pepper if she adds drumstick leaves else she follows the second method. 

Today I have shared the same. Similarly this kuzhambu can be prepared with toor dal or moong dal. As this kuzhambu is without tamarind and tomato, we add some lemon juice while serving. Friends, do try this easy puli illa kuhambu for rice and share your feedback with me.

Check out my other Tirunelveli style recipes below :

Idi sambar for rice

Puli kulambu

Avial recipe

Sodhi and inji pachadi

Idli sambar

Collection of all Tirunelveli style recipes !

Puli illa kuzhambu

Puli illa kari - Kuzhambu without tamarind

Puli illa kari - Kuzhambu without tamarind

Puli illa kari - Kuzhambu without tamarind for rice

Cuisine: Tamil nadu
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Toor dal – 1/4 cup
  • Water - 1 cup for pressure cooking dal
  • Turmeric powder - 1/4 tsp
  • Cooking oil - Few drops for dal
  • Brinjal – 3 (chop vertically)
  • Drumstick – 1 (chop into small finger size)
  • Small onion – 12
  • Red chilli powder – 1 tsp
  • Water – 2 to 2.5 cups (for cooking vegetables)
  • Cooking oil – 1 tbsp
  • Salt – as needed
To Grind
  • Grated coconut - 2 tbsp
  • Cumin seeds / Jeera - 1/4 tsp
  • Small onion - 2 nos.
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  1. Wash and pressure cook toor dal adding enough water, turmeric powder and few drops of oil.
  2. Pressure cook in low flame for two whistles. Open the lid after steam is released. Mash the dal. Grind coconut, onion and cumin to smooth paste.  Set aside.
  3. Wash and chop brinjal, drumstick and onion.
  4. In a kadai, heat oil and saute onion. Add brinjal, drumstick. Saute for a minute.
  5. Add 2.5 cups of water, required salt, red chilli powder. Boil and cover cook till vegetables are cooked.
  6. Now add the cooked dal and ground coconut paste. Boil for few minutes.
  7. Temper mustard seeds and curry leaves. Add to kuzhambu and Switch off the flame.
  8. Serve hot with rice and enjoy !
  • Wash and chop onion, brinjal and drumstick. Wash and pressure cook toor dal adding turmeric powder, a drop of cooking oil. Cook in low flame for one whistle. Open the cooker after the steam is released. Mash the dal well.

  • Grind coconut, cumin seeds and small onion to a smooth paste. Keep it aside.
  • kuzhambu without tamarind
  • Heat oil in a kadai. Saute small onion till transparent. Add chopped brinjal and drumstick. Saute for a minute. Now add 2 cups of water, salt and red chilli powder.
  • kuzhambu without tamarind
  • Cover the kadai and cook in medium flame till the vegetables are cooked well. Now add the cooked dal and ground coconut paste.
  • kuzhambu without tamarind 
      kuzhambu without tamarind
  • Boil for few minutes. Temper mustard seeds and curry leaves in 2 tsp of oil. Add to the kuzhambu. Switch off the flame.
  •  kuzhambu without tamarind
  • Serve hot with rice. While serving, you can drizzle few drops of lemon juice in the kuzhambu and mix with plain rice. Enjoy !


  • Adjust the quantity of red chilli powder as per your taste.
  • For variations, you can add roasted and ground pepper, cumin, coconut and red chilli paste instead of red chilli powder.
  • If you have drumstick leaves, you can pressure cook in separately. Add to the kuzhambu along with vegetables and make it. It tastes and smells good.

Try this easy, yummy Tirunelveli style Puli illa kari and enjoy !
kuzhambu without tamarind

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October 22, 2016

Tirunelveli Manoharam Recipe – Sweet Murukku Recipe - Manoharam Recipe

Manoharam recipe - Tirunelveli
Manoharam is a traditional South Indian sweet dish kept in marriages, Seemandham and naming ceremony as seer bakshanam. It is popularly known as Paruppu thengai among Tamil Brahmins. Paruppu thengai koodu is very well decorated and kept for display in most of the occasions.Paruppu thengai koodu is basically a pair of conical shaped containers filled with a variety of nuts like ground nuts, cashew nuts or fried gram dal/ pottukadalai rolled in jaggery syrup or its filled with this Manoharam sweet. I still remember my MIL made this paruppu thengai with pottukadalai for my valaikaapu function. 

Manoharam is made with fried murukku/thenkuzhal rolled in thick jaggery syrup (Vella paagu) flavored with cardamom powder or Dry ginger powder (Sukku podi). Many people make it as manoharam balls during Karthigai deepam festival. In Tirunelveli, apart from Iruttukadai Halwa, Manoharam is also a very popular sweet dish. We call it as “Manavalam” colloquially. Last year a reader asked me to share Tirunelveli manoharam recipe during Diwali. As I had completely forgotten its taste, I couldn’t try and post it. 

Recently I told my Appa to get a pack of Manoharam from Tirunelveli. After tasting it, I got an idea about it and tried at home by watching the Youtube video by Ponna mami. It came out very well with a nice flavor of dry ginger powder. Its an addictive snack. I can much it all through the day !! I found varieties like Kerala Manoharam and Chettinad Manoharam recipes which are different in ingredients and procedure as well. Soon I must try them too. Today lets see how to make Tirunelveli Manoharam recipe with step by step photos !

Check out my other Tirunelveli special recipes HERE

Manoharam recipe

Tirunelveli Manoharam recipe

Tirunelveli Manoharam recipe How to make Tirunelveli Manoharam recipe - a most popular snack !
Cuisine: Indian
Category: Sweet
Serves: 1 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Besan flour - 1 cup
  • Rice flour - 1/2 cup
  • Hot oil - 1 tbsp
  • Ghee or soft butter - 2 tsp
  • Water & Salt - as needed
  • Cooking oil - to deep fry
For sugar syrup
  • Grated jaggery - 1 cup
  • Sugar - 2 tsp
  • Water - 1/2 cup
  • Dry ginger powder/sukku podi - 1 tsp
  • Cardamom powder - If needed

  • First lets prepare the murukku.For this, sieve besan and rice flour in a wide bowl.
  • Add salt, hot oil and ghee to the flour. Mix well. Then add water little by little and make a dough. I made the dough very sticky as shown in the original recipe. So it was very easy to squeeze.
    Manoharam recipe
    Manoharam recipe
  • Take the murukku press and use a single hole or three holed mould. Grease the press with oil. Fill the dough and set aside.
    Manoharam recipe
  • Now heat oil to deep fry and drop a pinch of dough.If it rises to the top immediately, oil is hot. Now simmer the flame and squeeze the murukku either in a circular manner or as a straight line. Don’t worry about the shape because we are going to break them into pieces. Cook both the sides till bubbles cease. Do not fry in high flame, murukku will turn dark. So fry it patiently. Remove in a paper towel. Deep fry all the batches. Let it cool down completely.
    Manoharam recipe
  • Take the powdered jaggery, sugar and water in a kadai. Mix & melt it. Strain the syrup if needed. Let the syrup roll boil and reaches soft ball consistency. To check this, take some syrup and pour it in a plate with water. Gather the syrup and try to make a soft ball. It is called soft ball consistency. Switch off the flame. Add dry ginger powder and mix well.
    Manoharam recipe
    Manoharam recipe
  • Now break the cooled murukku into pieces ( make small pieces if you are making balls,else break them roughly) and add them to the jaggery syrup. Mix well. Make sure all murukku pieces are coated with the syrup. Make balls when it becomes warm enough Or Remove in a plate and let it cool. They look cluttered, remove them carefully and keep it in a plate. Serve & enjoy !
    Manoharam recipe
    Manoharam recipe

  • The consistency of jaggery syrup is more important.It should be in soft ball consistency or even slight hard ball is fine else the syrup won’t coat well.
  • Dry ginger powder adds a nice flavor. It aids digestion too. So don’t skip it.
  • You can use soft butter instead of ghee.

Try this yummy, addictive Manoharam snack at home and enjoy !
Tirunelveli manoharam recipe
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October 19, 2016

Tirunelveli Halwa Recipe - Wheat Flour Halwa - Godhumai Halwa - Easy Version

Tirunelveli halwa recipe
Tirunelveli halwa using wheat flour / Godhumai halwa with step by step photos and video. My mom & dad are basically from Tirunelveli, Tamil nadu but settled in Salem. But all our relatives are in & around Tirunelveli. Right from my childhood, we used to travel there at least once in 6 months to my thatha aachi’s house. Most of my summer vacations are spent there. My thatha used to buy the most popular Iruttukadai Halwa and Oma podi from Shanthi sweets for teatime without fail. Having tasted this Halwa for N number of times, I have never imagined myself trying it at home. 

In 2010, I watched few video recipes and tried Tirunelveli halwa recipe for the first time. Though it tasted the same like TVL halwa, I used food color to bring its brown color. At that time, I was not aware of certain tips and tricks to make a perfect Tirunelveli halwa without adding food color. And now after seeing so many websites and video recipes, I came to know its technique. So I wanted to make it again and post it in my blog for this Diwali.

Authentic Tirunelveli halwa calls for soaking and grinding Samba Godhumai ( Whole wheat grains), extracting the milk ( Godhumai paal) and fermenting it overnight. I followed this method for my earlier recipe. But this time, I simplified its procedure by combining the methods of easy wheat flour halwa recipe in Jeyashri's blog & traditional Tirunelveli halwa recipe from Dosa to pizza youtube video recipe. I altered the quantity of ingredients and changed the procedure accordingly. I made it using instant wheat flour( Godhumai maavu), used oil + Ghee to bring its texture and added caramelized sugar to bring its color naturally. Wow, You won’t believe me, it came out very close to original Tirunelveli halwa in both color & texture. There is no compromise in taste with the authentic halwa.

 Generally Thirunelveli halwa is not made into pieces.So you don’t need to look for any sugar syrup consistency. This halwa itself will show you the correct stage to remove it. So beginners can also dare to attempt this recipe at home. But the most important thing you need is “PATIENCE”. Yes, This halwa takes around one hour for preparation & cooking time but the end result will make you forget all the pain and get credits from your family members for sure. I got tempted by the pictures of Halwa kadai online website and clicked my halwa in a leaf. I am very happy to see the ghee dripping hot halwa in the picture as I wished. So here you go, the world famous Tirunelveli halwa recipe using wheat flour in an easy way with step by step photos and a detailed video tutorial just for you all.

If you are looking to try the traditional method, do check this post !

Tirunelveli halwa recipe with wheat flour

Tirunelveli halwa / Wheat flour Halwa

Tirunelveli halwa / Wheat flour Halwa How to make Tirunelveli halwa with wheat flour/ Godhumai halwa
Cuisine: Indian
Category: Sweet
Serves: 1/4-1/2 kg
Prep time: 120 Minutes
Cook time: 60 Minutes
Total time: 180 Minutes

1 cup - 250ml
  • Wheat flour - 1 cup ( I used Pillsburry atta)
  • Water - To make dough + 5 cups for soaking
  • Sugar – 2 to 2.25 cups + 1/4 cup to caramelize 
  • Ghee – 1 cup + 1 tbsp
  • Cooking oil - 1/3 cup  ( Use odourless oil)
  • Cashews – few
** The quantity of oil & ghee mentioned is approximate. This halwa may take more or less. Don’t worry for adding more because we are going to collect all the fat at the end !

  • Take 1 cup of wheat flour, add water little by little and knead a dough like chapathi dough. Let it be thick and no need to use oil or ghee while making the dough. Place the dough in a big bowl and add 5 cups of water to it.Let it soak for 2-4 hours.
    Tirunelveli halwa recipe
    Tirunelveli halwa recipe
  • After 2 hours, take the dough with milk and mix it well with your hands. Dough dissolves in water and you will get white colored milk.Strain the milk through a cloth strainer and squeeze the fiber like part that comes from the wheat dough. Do not add more water.Use the soaked water to extract the milk. After taking all the milk, discard the residue.Set the milk aside. In a bowl, melt the required ghee and mix with oil. Set aside.
    Tirunelveli halwa recipe
    Tirunelveli halwa recipe
  • In a wide, heavy bottomed kadai ( Non-stick kadai) , heat 1 tbsp of ghee and roast the cashews. After it turns golden brown, add the wheat milk.No need to remove the roasted cashews. Start stirring. Initially the mixture looks very watery. But If you keep stirring for 15 minutes, it becomes slightly thick. Keep the flame medium and stir it well. 
  • If you want, you can keep the flame high to hasten this process. But stay nearby because it will burn at the bottom very soon. After it looks thick like porridge, add 2 cups (2.25 cups for more sweetness, I used 2.25) of sugar and keep mixing.  Keep the flame very low. Now you have to caramelize the sugar in the next step.
    Tirunelveli halwa recipe
  • Sugar Caramelization: In another gas burner, keep a small kadai and add 1 tbsp ghee. After its melted, add 1/4 cup of sugar. Mix well and caramelize it. Do the entire process in low flame because if the sugar is over caramelized, it turns bitter in taste and spoils the taste of halwa. So please be careful. Tirunelveli halwa recipe
  • Sugar will melt in ghee and its color changes to golden brown. Switch off the flame immediately and mix well in the heat. Please refer the video for clear understanding. Add the caramelized sugar to the halwa. It may splutter, so be careful while pouring it.
     Tirunelveli halwa recipe
  • Again start mixing the halwa. Keep the flame medium. After the caramelized sugar is mixed well, color of the halwa will be changed to light brown.Check the taste and add more sugar if needed at this stage itself. Then add 1tbsp of melted ghee + oil and mix well. 
  • Ghee+ oil will be absorbed by the halwa and turns glossy/shiny. Again add 1 tbsp of ghee and mix well. Continue this process at regular intervals. Color of the halwa becomes darker as it cooks. Now it resemble the original Tirunelveli halwa.
    Tirunelveli halwa recipe
  • Halwa will start to leave the sides and thickens. Do not remove at this point. Again add some ghee+Oil and keep mixing in low to medium flame. Never increase the flame because halwa may turn chewy. Halwa will become non-sticky and slide off the ladle. Keep adding ghee. It will be completely non-sticky, becomes soft & rotates with the ladle. Keep adding ghee + oil. Do not lose patience. 
  • At one stage, it will stop taking ghee and starts to ooze out the ghee+ oil in the sides first.  It happens only during the last 5 minutes. Keep mixing. Now you can find ghee oozing out all over the halwa. Collect the ghee that oozes out from the halwa in a bowl. Slide the kadai slightly and take out the ghee. Flame should be low. I collected more than 3/4 of the ghee+oil I added in the halwa. 
  • You can use this ghee for making other sweets or in your regular cooking. It won’t smell or taste sweetish. After collecting the ghee, transfer the halwa to a big bowl and allow it to become warm. Serve it hot or warm as you wish. The entire process took one hour for me.
    Tirunelveli halwa recipe
  • This halwa will release the ghee every time you reheat it.So you can reheat the halwa in microwave for 1 minute or keep it inside idli steamer till it gets heated. Remove the ghee from the halwa and serve hot. Don’t worry, the taste of this halwa will never be changed even after removing the ghee. 
  • You can store this halwa in an airtight box and keep it for more than a week and enjoy. No need to refrigerate too. This halwa will be coated with frozen ghee after its cooled down. It tastes mildly chewy just like original Tirunelveli halwa. If you wish, reheat and serve every time or enjoy as it is !!
    Tirunelveli halwa recipe

  • If you want to follow the traditional method, wash and soak 1 cup of samba wheat for 5 hours. Grind in a mixie jar adding water and grind in batches. Strain and extract the milk. Let the milk ferment over night. The next day, remove the white layer that is formed on top of the milk. Make halwa as mentioned above.
  • The sugar quantity I’ve mentioned gives the required sweetness to the halwa. It won’t taste too sweet as we are adding more ghee. If you like milk sweetness, add 2 cups of sugar.
  • If you are calorie conscious, you can use ghee & oil in equal quantity OR you can use ghee alone to make super rich halwa. But in halwa kadai, they do use some oil. But never use kadalai ennai/ groundnut oil. It will spoil the flavor of halwa.
  • You may not need to use all the ghee+ oil I’ve mentioned here. Sometimes, it may take lesser too.When the halwa starts to ooze out the ghee, stop adding it.
  • Do not remove the halwa until ghee starts to come out.
  • Do not mix in high flame at the end, halwa may become more chewy.

Wheat flour halwa
Try this simplified version of Tirunelveli halwa and do share your feedback with meHappy
Tirunelveli halwa recipe
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May 29, 2015

Jigarthanda Recipe | Madurai Jil Jil Jigarthanda Cool Drink

Jigarthanda recipe
Jil Jil Jigarthanda recipe – I still couldn’t believe I made this world famous Madurai special cool drink at home and that too from scratch. Jigarthanda is an yummy super cool drink packed with all the benefits of badam pisin, Nannari sarbath and milk.

The term Jigarthanda refers to “a drink that cools the heart”. It is very popular among Muslim settlers in South India.  I tasted this drink very recently once in Tirunelveli and twice in Salem at Madurai Vilakuthoon Hanifa’s Jigarthanda outlets. I made an instaclick and shared a picture of it in Instagram too. 

Last year when my fellow bloggers shared Jigarthanda recipe, I got tempted to try it at home. But I was not sure about the actual ingredients used in it. After tasting it once, I was able to guess the recipe and started browsing for the same. Few weeks back I got a request from a reader to try n share this recipe in my blog. So I decided to give this a shot and found this recipe from sharmi’s blog & this video very helpful to make the authentic Madurai Jigarthanda. So I followed them & made Jigarthanda from scratch except Nannari sarbath/Sarsaparilla syrup and Kadal paasi. 

Original Jigarthanda recipe may use Kadal paasi or badam pisin. But I used badam pisin as suggested in the recipe. First I bought badam pisin/almond gum(Almond resin in English) and Nannari sarbath from Salem Nattu Marundhu kadai. Then I collected all the other ingredients and made it in my own pace. It took nearly 1.5 days for me to make Bhai ice cream, for soaking Badam pisin and to make reduced milk. So I have suggested an easy method of making Bhai ice cream using store bought vanilla ice cream. Hope it would work. 

One thing I should admit here. I was not able to bring the orange color in ice cream and reduced milk following the original recipe. But somehow I wanted to recreate the shop ones. According to me, the color of milk turns orange only when we add caramelized sugar. So I added little caramelized sugar in reduced milk and a pinch of orange food color in ice cream. I am not sure whether food color is added in the authentic recipe, but I became very happy & satisfied when my Jigarthanda looked and tasted very similar to the ones I had. What do you say friends, Isn’t it looking similar to the Madurai ones ??

Jigarthanda recipe

Jigarthanda recipe
Even though jigarthanda’s base ingredients takes more time to prepare, its worthy because once you keep all of them ready in hand, you can make this drink in minutes for your family members and guests. Its after all a mixing job. I am giving a glass of this coolant almost everyday for Sendhil along with his breakfast to reduce his body heat. 

Kadal paasi & nannari sarbath used in Jigarthanda is a very healthy body coolant just like sabja seeds/falooda seeds. So its a must try coolant drink in this summer season to beat the scorching heat. Friends try this recipe and enjoy with your family. Check out my Falooda recipe if you are interested ! Ok, enough of boring stories. Let me go to the making of JIL JIL Jigarthanda with pictures.

Bhai ice cream

Picture of Badam pisin before & after soaking

Badam pisin

Badam pisin

Ingredients needed for making jigarthanda
Jigarthanda recipe

Jil Jil Jigarthanda recipe

Jil Jil Jigarthanda recipe Madurai special cool drink for summer - Jil Jil Jigarthanda recipe from scratch
Cuisine: Indian
Category: Side dish
Serves: Serves 5-6 glass 
Prep time: 1 day
Cook time: 5 Minutes
Total time: 1Day5Minutes

1 cup – 250 ml 

  • Milk - 1/2 litre
  • Almond resin/Badam pisin - 1 tbsp ( you can get in Nattu marundhu kadai/Native stores)
  • Bhai ice cream or vanilla ice cream - as needed ( procedure shared below)
  • Nannari sarbath / Sarsaparilla root extract- as needed
  • Sugar - 2 tbsp + 1/2 tbsp ( Use more if you like sweet sambar)
  • Plain boiled milk - as needed
To make ice cream
  • Milk - 1/2 ltr ( 500 ml, I used low fat milk)
  • Fresh cream - 1/3 cup ( I used Amul )
  • Unsweetened khoya - 2 tbsp ( I used milky mist khova)
  • Sugar - 1/4 cup 
  • Vanilla essence - few drops
  • Orange food color-a pinch(optional)

  • Soak badam pisin/Almond resin in large volume of water overnight. I used 4 cups of water for just a tbsp of badam pisin. It will increase in volume hugely.
Madurai Jigarthanda recipe
  • Boil 1/2 liter of milk in a wide kadai till it reduces into 1/2 the volume. Keep stirring every now & then.Collect the skin that falls on sides and mix with the milk. Milk will thicken. Add 2 tbsp of sugar and let it boil.In the mean time,caramalize 1/2 tbsp of sugar in a mini kadai and add it to the boiling milk.
  • Please click this post to know how to caramalize sugar. Mix well and switch off the flame. This is called as reduced milk which is one of the most important ingredients for making jigarthanda. Refrigerate till use.
Madurai Jigarthanda recipe
Madurai Jigarthanda recipe

  • For making ice cream,boil milk in a pan and reduce it slightly. Add sugar and mix well.Let the milk come to room temperature. Add fresh cream, unsweetened khoya, food color and vanilla essence to it. Mix well without lumps and transfer it to a bowl. Freeze it for 45 minutes and remove it. Grind it smoothly in a mixie and again freeze the mixture for another 45 minutes to 1 hour. 
  • Again remove the half set ice cream and beat it well.Repeat this procedure for 5-6 times. The more you do, the more creamy your ice cream would be. But this is really a tiresome job. I felt very bored of doing this and sometimes forgot to beat the ice cream for 4-5 hours too ;P. So develop some patience and do this activity. Don’t forget to lick the left overs in the mixie jar. It tastes yumm and you will get the interest of beating the ice cream again and again ;P.
Madurai Jigarthanda recipe
Madurai Jigarthanda recipe
  • If you don’t want to go for the above process, I will suggest u an easy way. Just go and get a box of vanilla ice cream and allow it to melt completely. Add food color and khoya to it. Beat in the mixie and mix well without lumps. Freeze it for 4-5 hours. Easy Bhai ice cream is ready. Though I have not tried this method, I am confident this would work. Please let me know if you try this way.
  • Boil some milk and let it cool. Take this milk in a bowl. Take some nannari sarbath, soaked badam pisin, reduced milk in small bowls separately. Take out the ice cream and keep aside.
  • In a glass tumbler, take 1-2 tbsp of soaked badam pisin or kadal paasi. Add 1.5 tbsp of Nannari sarbath. Add 2 tbsp of plain milk. Above this add 2 tbsp of reduced milk. Beat them well using a spoon. Lastly add a scoop of ice cream and mix well. Now the glass would be 3/4 th filled. Top with another scoop of ice cream if desired and serve chilled.

Enjoy !


  • Never replace badam pisin with china grass/Agar agar. Taste would vary. Also never skip ice cream because you won’t get the original jigarthanda taste. 
  • Adding food color to the ice cream and caramelized sugar to the reduced milk is purely my idea. Authentic recipe may not use this.
  • You can adjust the quantity of nannari sarbath and badam pisin as per your liking. If you want to make this drink even more cool and healthy, add some soaked sabja seeds.

Try this recipe & enjoy Madurai special JIL JIL JIGARTHANDA sitting at your home. Homemade is always the best, Right ??

Jil Jil Jigarthanda

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