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

March 21, 2014


This is my Tirunelveli Aachi’s recipe which I got from my mom.Its a great side dish for idli,dosa.It has a nice flavour of black sesame seeds and garlic.I guess this recipe may be new to most of u.Its very easy to prepare compared to Idli milagai podi.Just 3 ingredients are needed.Usually my Mil makes Ellu podi for rice and its completely a different recipe.Soon i’ll post that one.But this podi goes well only for idli,dosa and not with rice.If u are a sesame seeds lover,u must try this recipe.U’ll love its flavour.Over to the recipe with a picture Smile.

Ellu podi for idli,dosa

Ellu podi for idli,dosa Ellu podi/Sesame seeds powder recipe for idli,dosa
Cuisine: Indian
Category: Sidedishes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


  • Black sesame seeds - 3 tbsp
  • Cooking oil – 1/2 tsp
  • Red chillies - 5 nos (use 7-8 if u want more spicy)
  • Garlic cloves - 5 nos
  • Salt - as redq

  • Dry roast sesame seeds in a kadai in medium flame till it splutters with a nice aroma..Do not burn it.Please be careful else it will spoil the entire recipe.
  • Now add oil in the kadai and roast the pinched red chillies.
ellu podi recipe step 1
  • After it cools down,grind the chillies along with salt to a powder.Then add roasted sesame seeds and chopped garlic cloves.Grind to a powder.
ellu podi recipe step 2
Serve with hot idlies adding sesame oil ! Tastes yum !!


  • If this podi tastes bitter,u need to add more chillies.Do not burn the sesame seeds while u roast.
  • Chop the garlic cloves and then grind with sesame seeds else it won’t grind properly.Do not add whole garlic cloves .
  • Tastes good only for idli,dosa..
Serve with hot idli adding gingely oil/Sesame oil.It tastes yum !
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March 9, 2014

Sambar Powder - Homemade Sambar Powder Recipe / Tamil nadu Style Sambar Podi ( 2 versions)


Tamil nadu style sambar powder recipe (sambar podi) in 2 versions with bulk and small quantity. In this post, I have discussed “How to prepare Sambar powder at home”. Every South Indian family has their own version of  homemade sambar powder. It stays fresh and flavourful equal to store bought ones. Here, I have shared two versions of Tamilnadu style Kuzhambu milagai thool recipe. One from my MIL and one from my Mom(Tirunelveli style). My MIL's Sambar masala powder is an all rounder podi for me. I add in Poriyal, KootuSambar , Vathakuzhambu and even paruppu rasam. I don’t need red chilli powder (Milagai thool) at all when I have my MIL's sambar podi in hand. At the same time, my mom’s Nellai sambar powder can be freshly prepared in small quantity and use whenever we need. I use the same for idli sambar too. So both the versions has its own taste and flavour. I have given the sambar powder ingredients in bulk as well as smaller quantity. Bulk quantity comes for 3 months and small quantity is for 2 to 3 days. If you like its taste, you can grind in more quantity and store it for a week.  I hope small quantity would help you all to grind in mixie, if  you don’t have mill option near your house. Ok, Lets see how to make sambar powder at home in 2 versions.


sambar powder ingredients

Homemade Sambar powder (MIL's Version)

Homemade Sambar powder (MIL's Version) My MIL's Tamilnadu style homemade sambar powder recipe - Multipurpose powder recipe to use in sambar, vathakuzhambu, kootu, poriyal and even rasam.
Cuisine: Indian
Category: Homemades
Serves: 3 months
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
For bulk quantity ( for 3 months use)
  • Dhania / Coriander seeds – 1/4 kg ( 250gms/1.25cups )
  • Red chillies – 1/4 kg ( 250gms)
  • Methi seeds - 50 gms(1/4 cup)
  • Toor dal – 50 gms(1/4 cup)
  • Chana dal – 50 gms(1/4 cup)
  • Turmeric powder – 50 gms (1/4 cup)
  • Pepper corns – 50 gms (1/4 cup)
  • Cumin seeds / jeera – 2 tbsp
For small quantity(for 3-4 days)
  1. Red chillies - 12 nos
  2. Dhania - 2 tbsp
  3. Methi seeds - 1 tsp
  4. Toor dal - 1 tsp
  5. Chana dal - 1 tsp
  6. Pepper corns - 1 tsp
  7. Jeera - 1/2 tsp
  8. Turmeric powder - 2 tsp

For bulk quantity
  • Sun dry all the ingredients for 4-5 hours till it becomes crispy.Grind in a mill.
  • Spread in a news paper,cool down completely,mix turmeric powder and store in a box.Use a clean plastic spoon every time.Stays good for 6 months.(If u want this powder to be more flavourful,dry roast methi seeds alone  for 2-3 minutes and grind with other sundried ingredients.Do not dry roast for long time till it turns brown.It may lend a burnt taste.)
For small quantity
  • Heat a kadai in high flame for few minutes.Switch off the flame and add the pinched red chillies.Roast for a minute and immediately add all the other ingredients,stir them for few minutes till it gets heated.Leave in the kadai for sometime.All the ingredients will be cooled &crispy.Now grind them in mixie,sieve and store.

HOMEMADE SAMBAR POWDER ( My mom’s version)

Homemade Sambar Powder Recipe (mom's version)

Homemade Sambar Powder Recipe (mom's version) Homemade sambar powder -Mom's Tirunelveli style recipe
Cuisine: Indian
Category: Homemades
Serves: 6 months
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes

1 cup - 250ml
For bulk quantity
  • Dhania - 1/2 kg
  • Red chillies - 1/2 kg
  • Chana dal/kadalai paruppu - 1/4 kg
  • Urad dal - 1/4 kg
  • Methi seeds - 100 gms
For small quantity ( for 2 days use)
  • Oil – 2 drops
  • Dry coriander seeds – 1.5 tsp
  • Chana dal – 2 tsp
  • Fenugreek seeds/Methi seeds – 1/2 tsp
  • Red chilli – 4-6 nos

For bulk quantity
  • Sun dry or dry roast all the ingredients one by one in a hot kadai, cool and grind in a mill. Actually roasting the ingredients is optional. We sun dry them if the ingredients are moist. Spread in a news paper till it cools down and store in a box.Use a clean spoon every time.Keep this sambar powder in freezer in an air tight box.Take small quantity and store in another box for daily use.
For small quantity
  • Roast all the ingredients in 2 drops of oil, cool and grind to a powder.U can use for making sambar twice or thrice.
U can  also use this powder for making idli sambar ! Check out my mom's Tirunelveli style sambar for rice.

Store in an air tight bottle and use a clean spoon always !

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February 22, 2014

Urad dal rice,Ellu thuvaiyal,Avial recipe -TIRUNELVELI LUNCH MENU

உளுந்து சாதம் , எள்ளு துவையல் ,அவியல் - This is a famous lunch combo in my native place, Tirunelveli.We usually prepare this lunch menu for teen aged girls during their puberty.On those 5-7 days,these dishes will be in their menu for sure.Ulundhu paruppu sadam/Ulundu sadam is for strengthening the bones,Ellu thuvaiyal is to flush out the toxins from Ovaries and Avial/Aviyal to include the goodness of all vegetables.We never make this rice without this thogayal and avial.Its a very tasty and flavourful meal.My mom makes it at least twice in a month when we were teens.Mom usually makes this with split white urad dal.But i used black ones with skin as it is considered to be more healthy.I tried this menu last weekend for the first time.Sendhil loved it a lot.People from South( Madurai,Tirunelveli) must have known about this lunch menu very well.
Nellai girls, do try this authentic lunch menu for your family.Everybody will love it Smile.
Ellu thogayal

Urad dal rice & Sesame seeds thuvaiyal

Urad dal rice & Sesame seeds thuvaiyal Urad dal rice/Ulundu sadam & Sesame seeds/Ellu thuvaiyal recipe
Cuisine: Indian
Category: Lunch menu
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

  • Rice - 1 cup
  • Black or white urad dal - 1/2 cup
  • Grated coconut - 1/4 cup
  • Garlic cloves - 20 nos
  • Salt - as needed
  • Water – 4 cups
  • Black or white sesame seeds - 3 tbsp
  • Red chillies - 5-6 nos
  • Tamarind - Small gooseberry size
  • Salt & water - as needed
  • Oil - 2 drops

  • In a kadai or cooker base,add a tsp of oil and roast the urad dal for 3-4 minutes till u get a nice aroma.Add this to the rice and wash them.
Urad-dal-rice-step 1
  • In a pressure cooker,take the washed rice and dal.To this,add garlic cloves,grated coconut,salt & the required water.
  • Pressure cook for one whistle in low flame.It looks mushy initially but it turns fluffy as it cools down.So this water quantity would  should be added else urad dal won’t be cooked well.
Urad-dal-rice-step 2
  • In a kadai,dry roast the sesame seeds till it splutters.Do in medium low flame.Make sure it don’t burn because thuvaiyal will taste bitter if u burnt them.It takes nearly 3-4 minutes.Do it patiently.Remove in a plate.Wash the seeds through a sieve.Muds will settle down.(washing is optional)
  • To the hot kadai,heat a tsp of oil and roast the chillies.Soak tamarind in very little water.
  • In a mixie jar,take the sesame seeds,tamarind,red chillies & salt.Grind it to a smooth,thick paste adding the soaked tamarind water.Remove and serve with rice.
Please click this link for Tirunelveli style Avial recipe.


  • Use white urad dal in place of black dal.Broken or whole variety,anything would be fine.
  • Ellu thuvaiyal can be made using different methods.I’ll soon post the version with coconut & garlic which we make for idli,dosa.
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November 13, 2013


Karthigai deepam kozhukattai
Thirukarthigai/Karthigai deepam falls every year on full moon day of Karthigai, tamil month.Karthigai deepam 2017, ie this year it is on 2nd(Saturday), December.Generally, kozhukattai is prepared for Ganesh chaturthi.U may wonder why am i posting this kozhukattai recipe for karthigai. In my native  place(Tirunelveli ), people used to make this kozhukattai without salt on karthigai. They make plates and lamps (agal vilakku) using this kozhukattai dough and light it along with the other lamps. The number of plates n lamps should be equal to the number of family members.Usually our people says, it is very auspicious to make this lamp on karthigai deepam for the well-being of family members.My friend’s mom told that they keep this lamp by praying God to bless their family with health, wealth and peace.My mom also used to do this every year.Not only this lamp,mom makes finger shaped kozhukattai with the remaining dough and offer to God along with pori urundai , appam and maavilakku.As it is salt-less,we used to have this kozhukattai adding lots of grated coconut.We call this as “Neer kozhukattai,uppilla kozhukattai etc.My MIL also makes this kozhukattai for avvaiyar viratham/Chevvai pillayar viratham.This kozhukattai recipe is known to all of u.But keeping this dough lamp may be new to some of u.So i wanted to share with u all :)..This year, i am going to make this dough deepam/diya for the well-being of my family. Friends, do make this for ur family too and get the blessings of God :).Use ghee for lighting the lamp.After the lamp goes off,eat it as prasadam
Karthigai deepam using dough
The dough making method i have shared here is not the authentic one. Usually my mom used to make this kozhukattai dough adding plain,cold water to the rice flour and she cooks the kozhukattai in an open pan in boiling water for few minutes.By doing this way,kozhukattai comes out little hard and chewy.Sometimes kozhukattai may dissolve in water if the dough consistency is not correct.So my mom suggested me to follow our usual kozhukattai dough(with video) method. Thanks to my sister’s sil, Mrs.Thangam for telling this recipe with correct water measurement. Kozhukattai came out very well and soft.Thumbs-up. Please adjust the water quantity by keeping this as reference.Do not add all the water at once.Keep adding slowly to make a perfect non sticky dough.

kozhukattai-karthigai deepam recipes

kozhukattai Recipe

kozhukattai Recipe Kozhukattai recipe for karthigai deepam.
Cuisine: Indian Category: Festival recipes Yields: Serves 3
Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Minutes

1 cup - 200ml
To make kozhukattai dough
  • Rice flour - 1 cup
  • Water - 1.25 to 1.5 cups (Water quantity varies based on rice flour )
  • Gingely oil - 1 tsp

  • In a wide bowl , take the rice flour. In a vessel , take the required quantity of water and add a tsp of gingely oil.
neer kozhukattai step by step
  • Let the water boil for 2-3 minutes.Add this water to the rice flour by mixing with a ladle. Rice flour gets half cooked by the heat of this water and increases in quantity. After the dough becomes slightly warm , knead it to make a soft , non-sticky dough.
neer kozhukattai step by step
  • Make plates an lamps as per the number of family members.For making plate , take a big lemon sized ball, pat it on a sheet.Seal the cracks if any. For lamp , take a small lemon sized ball.Press it in the center and make a dent to pour ghee/oil. Narrow one edge of the ball and make like a lamp.Hope this picture helps u..
neer kozhukattai step by step 4
  • Arrange them in a greased idli plate. Keep the plate after the water starts to roll boil. Steam it for 7-8 minutes.Deepam is ready. Remove the lamps from the plate after it becomes warm , else it may break.
  • Make finger shaped kozhukattai or small balls using the remaining dough,steam it for 6-8 minutes.Remove.
karthigai kozhukattai step by step 3

While lighting the lamps,put ghee for this rice flour lamp and light it,Once its turned off,u can have it with grated or chopped coconut pieces.As it is without salt,u should have this rice flour lamp with either grated coconut or grated jaggery.
  • Do not add all the boiling water to the rice flour at once.Please add little by little by mixing with the ladle simultaneously. By this way , u can find the rice flour getting cooked and make a non-sticky dough.
  • Knead the dough well for few minutes to make a crack free lamps and plates.Grease ur hands with oil whenever necessary..
  • Do not steam for long time. Keep the idli plate only after the water in the idli pot starts boiling..

Serve this kozhukattai adding lots of grated coconut ..As it is salt-less , u have to eat it this way :)


This is my first attempt in clicking a lamp at night,is it looking good or at least ok ? ;)

Karthigai deepam

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November 7, 2013

Mango Drumstick Sambar Recipe - Tirunelveli / Nellai Sambar Recipe

Tirunelveli Sambar recipe for rice

I love to taste and try varieties of sambar recipes be it idli sambar or lunch sambar and particularly this is my most favourite among all the sambar recipes. U know why, this is my mom’s Tirunelveli style sambar for rice :) We love to have it with idli, dosa as well. My mom calls this as "Idi sambar". Its a very tasty and flavorful sambar with freshly ground sambar powder. I can have a plateful of rice anytime with this Nellai sambar. We ( me and my sis) fondly call this as "Amma sambar". After marriage,when I started cooking, I couldn’t make this sambar often in my kitchen as Sendhil is very much fond of his mom’s Tanjore/Kumbakonam style sambar. So whenever I go to my mom’s house(Salem), she prepares this specially for me. This sambar needs very less dal than the usual quantity. We can add any vegetables like lady’s finger, drumstick, brinjal and raw mango. But our favorite combo is drumstick and raw mango. In my family, everybody loves my mom’s cooking very much. She makes authentic Nellai Saiva pillai (Tirunelveli) samayal very nicely. My amma never used store bought sambar powder in her cooking so far. Her recipes are mostly with freshly ground powder be it sambar, puli kulambu or rasam. So preparation /cooking time takes little more than my (mil’s)usual method of cooking. So I make my mil’s and mom’s lunch recipes in alternate days and enjoy eating varieties of kuzhambu.

My mom makes Carrot puttu or avial as side dish for this sambar recipe. To me, just a papad/ appalam is enough.

If you are looking to find Tirunelveli style Sambar powder, check THIS LINK

 Nellai Sambar for lunch

Basic Tirunelveli style Sambar Recipe For Rice

Sambar recipeBasic Nellai style sambar recipe for rice using freshly ground sambar powder.U can use any vegetables like brinjal , lady’s finger , drumstick or simply onion.
Cuisine: South Indian Category: Lunch recipesServes: 2-3 persons 
Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes 

1 cup - 200ml
To pressure cook
  • Toor dal – 1/3 cup
  • Turmeric powder – 1/4 tsp
  • Cooking oil – a drop
To roast and grind for sambar powder ( use 1 tsp of this powder, store the excess powder for future use. My mom use this powder for idli sambar too.)
  • Oil – 1/4 tsp
  • Methi seeds - `1/2 tsp
  • Chana dal – 1 tsp
  • Coriander seeds – 1/2 tsp
  • Red chillies – 3 nos
To grind
  • Grated coconut – 1.5 tbsp
  • Small onions – 3 nos
  • Jeera/cumin seeds – 1/4 tsp
To saute
  • Cooking oil – 1 tbsp
  • Big onion – 1 no (slice cut)
  • Curry leaves – few
  • Tamarind – A big gooseberry size
  • Drumstick – 1 no (cut into finger size pieces)
  • Small Raw mango – 1/2no ( 5-6 cubes)
  • Red chilli powder – 2 tsp
  • Salt & water – as needed
To temper
  • Cooking oil – 1 tsp
  • Mustard seeds – 1/2 tsp
Coriander leaves – 2tbsp (to garnish)
  • Pressure cook toor dal adding turmeric powder ,salt and a drop of oil for 2 whistles.Mash the cooked dal and set aside.In a mixie jar , grind the coconut , small onions and jeera to a smooth paste adding the required water.
Nellai sambar recipe
  • In a pan , heat 1/4 tsp of oil and roast the ingredients given under “ To roast n grind”. Powder it nicely.U don’t have to use all the powder. Use only 1 tsp. Store the remaining for making idli sambar..
Nellai sambar recipe

  • Take the tamarind extract in a bowl. To this add red chilli powder ,salt ,turmeric powder and drumstick.Check for taste.Set apart
  • In a pan , heat 1 tbsp of oil and saute the sliced onions. To this add the tamarind extract mixture. Cover and cook till drumstick is done. After the drumstick is 3/4th cooked , add raw mango pieces. Again cover and cook for sometime. Mango takes less time to cook.So keep checking otherwise it will cook soft & dissolve in sambar.
Nellai sambar recipe
Nellai sambar recipe
  • After the vegetables get cooked , add the mashed dal.Allow it to roll boil. Lastly add the ground coconut , mix well.Let it boil for a minute. Now add a tsp of roasted n ground sambar powder.Allow it to boil till u get a nice aroma. Switch off the stove and garnish with coriander leaves.Give a standing time of minimum 30 minutes for all the flavors to induce well..
Nellai sambar recipe
Nellai sambar recipe
  • Temper with the ingredients given under “to temper”..Mix well.
Enjoy mixing with hot rice !!


  • Adding raw mango is optional. U can add only drumstick and make this sambar. But increase the tamarind to a small lemon size.
  • Garnishing with coriander leaves gives a superb flavor for this sambar. Please don’t skip..
  • Do not use all the powder to this sambar. Use only a tsp . U can make sambar 2-3 times using this powder. As mixie doesn’t grind very small quantity , amma use this measure..She use this powder for making idli sambar too.So store the remaining powder in a  box and use whenever needed.
  • Less dal is needed for sambar as we add ground coconut and channa dal which helps for thickening.
Tirunelveli style sambar

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June 12, 2013


puli - kulambu copy
Hello friends , sorry for disappearing these days from blogging. My sis & mom were with me So I was bit busy..We had a good time together. Time went on by chatting ,roaming n shopping. We enjoyed our mom’s Tirunelveli recipes after a long time. I learnt all my mom’s special recipes and clicked them. So next few recipes will be from my mom’s hand. Coming to this post,
This is my mom’s Tiruneliveli style puli kulambu recipe she learnt from her mom ( my aachi).This kulambu is made with freshly ground masala. So it smells great. U can also use vegetables like brinjal , drumstick & small onions. I used garlic here. We love to have it with kootu and papad as accompaniment. Its a very nice combo. For curd rice, we mix dal/paruppu & this kulambu and have it as a side dish. It tastes yummy. We also make sunda curry with this left over kuzhambu by mixing it with keerai kadayal. It’s one of the best side dishes for curd rice. This kulambu stays good for a week when refrigerated. This version is very different from our usual kara kuzhambu and vathakulambu. Try this, u’ll love for its fresh masala flavour.

Tirunelveli puli kulambu

  • Tamarind – A big gooseberry size
  • Salt & water  - as needed
To roast & grind
  • Cooking oil – 1 tsp
  • Dhania/coriander seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Chana dal – 1/2 tsp
  • Red chilli – 6 nos ( add 4 if u want less spicy taste)
  • Pepper corns – 1/2 tsp
  • Jeera – 1/4 tsp
Small onions – 3 nos
Curry leaves – few (5 nos)

To temper & saute
  • Cooking oil - 2 tsp
  • Mustard seeds – 1/2 tsp
  • Methi seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Garlic – 20 cloves
  • Curry leaves – few

  • Soak tamarind in warm water and take the extract using 1.5 cups of water.set aside. Peel the garlic cloves and crush it slightly using the bottom of tumbler or rolling pin ( crushing the garlic slightly helps in getting a nice flavour of garlic while u saute)..Keep it aside.  Roast all the above said ingredients using a tsp of oil ..
puli kulambu tile3
puli kulambu tile1
  • Grind to make a smooth paste. Then add small onions and curry leaves and grind them again to make a very nice paste. Make sure the paste is very smooth , add water accordingly..
puli kulambu tile2
  • In a kadai , heat a tbsp of oil and temper mustard , urad dal , methi seeds. Let it splutter. Now add the crushed garlic and saute till u get a nice smell.
puli kulambu tile4
  • Finally add 1.5 cups of tamarind extract , turmeric powder , salt and the ground masala paste. Let it boil very well for 10mins. It thickens. This kulambu will be slightly watery and not very thick like vatha kuzhambu. 
puli kulambu tile5
  • Switch off the flame & transfer to a vessel.Enjoy mixing with plain rice topped with gingely oil (optional) !
puli kulambu tile6

garlic puli kulambu recipe

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