The document discusses differences in cooking styles and foods between North and South Indians. It notes that North Indians commonly eat whole wheat while South Indians use rice as their primary grain. It also lists common spices used in each region, with North Indians favoring cardamom, cinnamon and cloves and South Indians using tamarind, coconut and fenugreek seeds. The cooking methods differ as well, with North Indians preferring frying, roasting and baking while South Indians engage in steaming, pressure cooking and fermenting.

1. Anita Subramaniam
Differences within ethnicityDifferences within ethnicity
 Rice eatersRice eaters
 Spices- red chilies, greenSpices- red chilies, green
chilies, cumin, corianderchilies, cumin, coriander
seeds, asafetida,seeds, asafetida,
turmeric, pepper,turmeric, pepper,
fenugreek seeds.fenugreek seeds.
 Jaggery instead of sugarJaggery instead of sugar
 Coconut and tamarindCoconut and tamarind
used for gravyused for gravy
 Steaming, pressureSteaming, pressure
cooking, fermenting,cooking, fermenting,
boiling, roastingboiling, roasting
 North Indians eatNorth Indians eat
whole wheatwhole wheat
(chapattis and rotis),(chapattis and rotis),
Maida (refined wheat)Maida (refined wheat)
(naans, parathas)(naans, parathas)
 Cardamoms, cloves,Cardamoms, cloves,
cinnamon, nutmeg,cinnamon, nutmeg,
pomegranate seedspomegranate seeds
(ajmer)(ajmer)
 Sugar more thanSugar more than
jaggeryjaggery
 Tomatoes and onionsTomatoes and onions
for making the gravyfor making the gravy
 Frying, roasting,Frying, roasting,
baking, marinatingbaking, marinating

2. Anita Subramaniam
Tamil Society – Clothing & FoodTamil Society – Clothing & Food
Tamils live all over the world.
There are Tamils in
Singapore, Thailand,
Madagascar, Malaysia, Sri
Lanka, Canada, Australia, UK,
and US.

3. Anita Subramaniam
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 traditionalA few of the innumerous items using traditional
Indian vegetables and recipesIndian vegetables and recipes
 Variety of items prepared for one wholesomeVariety of items prepared for one wholesome
mealmeal
 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 prepareCombination of several ingredients to prepare
one dishone dish
 Many of these items are prepared in more thanMany of these items are prepared in more than
one way.. there is no single way of preparationone way.. there is no single way of preparation

4. Anita Subramaniam
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

5. Anita Subramaniam
Rice - the main food cropRice - the main food crop
 India one of the largest exporters ofIndia one of the largest exporters of
rice, ranking second in the world nextrice, ranking second in the world next
to Thailand (Money Matters, 2004)to Thailand (Money Matters, 2004)
 India produces about 78 million tonnesIndia produces about 78 million tonnes
of rice (rice consumption of the worldof rice (rice consumption of the world
is around 408 million tonnes)is around 408 million tonnes)
(Business Standard, 2003)(Business Standard, 2003)
 Profile of a Rice Producing Factory :Profile of a Rice Producing Factory :
http://www.nazricenfoods.com/prof_nen.htmlhttp://www.nazricenfoods.com/prof_nen.html
 Rice production for this year is going toRice production for this year is going to
be affected both in India and Chinabe affected both in India and China
due to poor monsoon seasondue to poor monsoon season
 Rice grown in India is of differentRice 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 riceParboiled rice
 Rice steamed with the outer husk beforeRice 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 theVitamins that are usually lost during the
dehusking process.dehusking process.
converted rice = parboiled riceconverted rice = parboiled rice
• Fast-cooking white riceFast-cooking white rice
• When cooked, the grains are moreWhen cooked, the grains are more
nutritious, firmer, and less clingy than whitenutritious, firmer, and less clingy than white
rice grains.rice grains. Uncle Ben'sUncle Ben's is a well-knownis a well-known
brand.brand.
Parboiled rice is now available in otherParboiled rice is now available in other
cities in India and in the US and UKcities in India and in the US and UK

6. Anita Subramaniam
Indian Vegetables and FruitsIndian Vegetables and Fruits
The common South Indian vegetablesThe common South Indian vegetables
are:are:
 Snake gourdSnake gourd
 Bitter gourdBitter 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 mangoesDifferent varieties of mangoes
 SapotaSapota
 GuavasGuavas
 Different varieties of bananasDifferent varieties of bananas
 PerichampazhamPerichampazham
 PomegranatePomegranate
 Nagapazham.Nagapazham.

7. Anita Subramaniam
Spices and CondimentsSpices and Condiments
 Coriander seedsCoriander seeds
 Curry leavesCurry leaves
 MustardMustard
 CilantroCilantro
 Red chiliesRed chilies
 Green chiliesGreen chilies
 Cumin seedsCumin seeds
 Fenugreek seedsFenugreek 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-

8. Anita Subramaniam
Cooking MethodsCooking Methods

9. Anita Subramaniam
Traditional ToolsTraditional Tools
 AruvamanaiAruvamanai
 Ammi, AttukkalAmmi, Attukkal

10. Anita Subramaniam
Traditions in Meal PreparationTraditions in Meal Preparation
 Always cooked the same dayAlways cooked the same day
 Cooks get to work very early inCooks get to work very early in
the morning – 5 a.m.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 byUsually cooking done by
womenwomen
 Although some householdsAlthough some households
have male cookshave male cooks
 Male cooks (only) for weddingMale cooks (only) for wedding
and festive occasionsand festive occasions
 Male and females do notMale and females do not
usually cook togetherusually cook together
 Feet always washed beforeFeet always washed before
entering the house (guests)entering the house (guests)
(WHY?)(WHY?)
 Vegetables are washed beforeVegetables are washed before
cuttingcutting
 Hands washed after eachHands washed after each
activityactivity
 Must not touch old food (if any)Must not touch old food (if any)
while cooking; if done, washwhile cooking; if done, wash
handshands
 Utensils washed before useUtensils washed before use
(even if washed before)(even if washed before)
 Cooking area cleansed afterCooking area cleansed after
every meal preparationevery meal preparation
 Cooking area is decorated withCooking area is decorated with
kolams in the nightkolams in the night

11. Anita Subramaniam
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

12. Anita Subramaniam
SteamingSteaming
• Idlis and many items used are
cooked by steaming
• Healthy
• No fat used
• Quick

13. Anita Subramaniam
FryingFrying
 Less frequent than pressure cooking, steaming orLess frequent than pressure cooking, steaming or
roastingroasting
 Frying limited to side items such as chips likeFrying 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 (dosa,Shallow frying more common than deep fat frying (dosa,
adai, appams)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 inOnly vegetable oil used- sunflower oil most common in
India; gingili oil and coconut oil used a few decades agoIndia; gingili oil and coconut oil used a few decades ago
 Ghee used for seasoning and dessertsGhee used for seasoning and desserts

14. Anita Subramaniam
Food Eating PatternsFood Eating Patterns

15. Anita Subramaniam
Traditions in Serving FoodTraditions in Serving Food Food generally served on bananaFood generally served on banana
leavesleaves
 Leaf is placed before the guestLeaf is placed before the guest
 The corner of the leaf faces right of theThe corner of the leaf faces right of the
personperson
 Water is served first, no otherWater is served first, no other
beverage is servedbeverage is served
 Leaf is cleaned by sprinkling water andLeaf is cleaned by sprinkling water and
brushing the water with fingers (left tobrushing the water with fingers (left to
right)right)
 Food eaten with hands –using onlyFood 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 theFood 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 firstThe most important person served first
 Sometimes the first leaf is for “puthras”Sometimes the first leaf is for “puthras”
(ancestors)(ancestors)
 Usually in most Hindu homes, the crowUsually in most Hindu homes, the crow
is served rice, dal and ghee firstis served rice, dal and ghee first
outside the houseoutside the house
 Food served clockwiseFood served clockwise
 Food served from top right corner ofFood served from top right corner of
the leaf to leftthe leaf to left

16. Anita Subramaniam
Order of Serving/Eating FoodOrder of Serving/Eating Food
Foods served first:Foods served first:
 Serving starts with a spoon ofServing starts with a spoon of
“payasam”“payasam”
 DhalDhal
 Followed by salads – vegetable andFollowed by salads – vegetable and
fruitfruit
 Vegetable dishesVegetable dishes
 Chutneys and pickleChutneys and pickle
 Vadas, laddoos and other itemsVadas, laddoos and other items
First Serving of Rice:First Serving of Rice:
 RiceRice
 GheeGhee
 SambharSambhar
 AppalamAppalam
Second Serving of RiceSecond Serving of Rice::
 MorekozhambuMorekozhambu
 Second serving of all dishes that hasSecond serving of all dishes that has
been consumedbeen consumed
Third Serving of Rice:Third Serving of Rice:
 RasamRasam
 AppalamAppalam
Main Dessert:Main Dessert:
 Full cup of payasamFull cup of payasam
Fourth Serving of Rice:Fourth Serving of Rice:
 YogurtYogurt
Wash Hands and chew betel leavesWash Hands and chew betel leaves
Digestive:Digestive:
 Betel leaves with betel nut andBetel leaves with betel nut and
Calcium Carbonate (lime)Calcium Carbonate (lime)
 Some men and women combineSome men and women combine
chewing tobacco with betel leaveschewing tobacco with betel leaves

17. Anita Subramaniam
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 leafUnconsumed food generally set in one side of the leaf
 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 guestsHostess always takes away the leaf after ALL the guests
get upget up
 Concept of Dharma- serving food to guests is consideredConcept of Dharma- serving food to guests is considered
dharma (a generous act)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 guestBetel leaf with lime and betel nuts served when the guest
is seated with washed handsis seated with washed hands

18. Anita Subramaniam
Festive OccasionsFestive Occasions
 Are many and celebrated withAre many and celebrated with
a lot of sincerity and regularitya lot of sincerity and regularity
 All members participateAll members participate
 Certain festivals all extendedCertain festivals all extended
family members attendfamily members attend
 Several gods and each god isSeveral gods and each god is
reveredrevered
 Flowers, betel Leaves, betelFlowers, betel Leaves, betel
nut, fruits, and, coconut arenut, fruits, and, coconut are
sacred offerings for all thesacred offerings for all the
festivalsfestivals
 Special items of food areSpecial items of food are
prepared specific to eachprepared specific to each
festivalfestival

19. Anita Subramaniam
A Typical MealA Typical Meal
RiceRice
RasamRasam
SambharSambhar
KootuKootu
Poriyal/CurryPoriyal/Curry
YogurtYogurt
GheeGhee
Plain cooked DhalPlain cooked Dhal
One or two of theOne or two of the
below:below:
ChutneyChutney
PicklePickle
PachadiPachadi
AppalamAppalam
SaladSalad
Sweets on occasions only

20. Anita Subramaniam
Traditional JuiceTraditional Juice
Panagam (PAAnagam)Panagam (PAAnagam)
JaggeryJaggery
LimeLime
GingerGinger
CardamomCardamom
Served before foodServed before food
Only beverage served with food is water.Only beverage served with food is water.

21. Anita Subramaniam
Traditional BeverageTraditional Beverage
 CoffeeCoffee
 Made from fresh decoctionMade from fresh decoction
 Decoction made through filtrationDecoction made through filtration
 Freshly ground coffee powder (powderingFreshly ground coffee powder (powdering
usually done in coffee mills – shops specificallyusually done in coffee mills – shops specifically
that powder coffee)that powder coffee)
 Add coffee powder to the top compartment ofAdd coffee powder to the top compartment of
the filterthe filter
 Add boiling hot water over a spoonAdd boiling hot water over a spoon
 Consumed with milk and sugarConsumed with milk and sugar

22. Anita Subramaniam
idlisidlis
IngredientsIngredients
 Par boiled rice 3 cupsPar boiled rice 3 cups
 Urad dhal (Black gram-Urad dhal (Black gram-
deskinned) 1 cupdeskinned) 1 cup
 Salt 2 tspSalt 2 tsp
MethodMethod
 Rinse and soak rice andRinse and soak rice and
urad dhal separately inurad dhal separately in
water for 2 hourswater for 2 hours
 Grind the two separately,Grind the two separately,
and mix them togetherand 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).

23. Anita Subramaniam
onion sambharonion sambhar
IngredientsIngredients
 Tur dhal 1 cupTur dhal 1 cup
 Coriander seeds (Dhania) 3 tspCoriander seeds (Dhania) 3 tsp
 Channa dhal 2 tspChanna dhal 2 tsp
 Red chilies 6Red chilies 6
 Fenugreek seeds (Methi) 1/4 spoonFenugreek seeds (Methi) 1/4 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 4Green chilies 4
 Turmeric 1/4 tspTurmeric 1/4 tsp
 Cilantro a small bunch washed andCilantro a small bunch washed and
finely choppedfinely chopped
 Curry leaves a fewCurry 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)
MethodMethod
 Cook Tur dhal and turmeric with extraCook Tur dhal and turmeric with extra
water. Drain water and save in awater. Drain water and save in a
separate containerseparate container
 Scrap coconutScrap coconut
 Fry channa dhal, red chilies, dhania,Fry channa dhal, red chilies, dhania,
methi, and little onion. Grind thismethi, and little onion. Grind this
mixture with tomato and coconutmixture with tomato and coconut
 Peel onions (if fresh raw onions arePeel onions (if fresh raw onions are
used)used)
 Fry onions and green chilies in a panFry onions and green chilies in a pan
for a few minutes, and cook this in thefor a few minutes, and cook this in the
tur dhal water with salttur dhal water with salt
 After it is cooked, add tamarind pasteAfter it is cooked, add tamarind paste
and cook for a few minutes, and finallyand cook for a few minutes, and finally
add the ground pasteadd the ground paste
 After this is cooked add the cooked turAfter this is cooked add the cooked tur
dhaldhal
 Heat little oil in a pan, splutter mustard,Heat little oil in a pan, splutter mustard,
and add this to the sambharand add this to the sambhar
 Garnish with cilantro and curry leaves.Garnish with cilantro and curry leaves.

24. Anita Subramaniam
cumin and pepper rasamcumin and pepper rasam
IngredientsIngredients
 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 3Red chili 3
 Tamarind paste 1/2 tspTamarind paste 1/2 tsp
 Turmeric 1/4 tspTurmeric 1/4 tsp
 Curry leaves a fewCurry leaves a few
 Water 3 cupsWater 3 cups
 Ghee 1/2 tspGhee 1/2 tsp
 Salt 1 tsp (or to taste)Salt 1 tsp (or to taste)
MethodMethod
 Dry roast tur dhal and pepperDry roast tur dhal and pepper
without oil for 1 minutewithout oil for 1 minute
 Soak this in water along withSoak this in water along with
red chili & cumin seeds for 10red chili & cumin seeds for 10
minutesminutes
 Wet grind to a smooth pasteWet grind to a smooth paste
 Boil tamarind in water, addBoil tamarind in water, add
salt, turmeric, and add thesalt, turmeric, and add the
above mixture until the flavorabove mixture until the flavor
comes outcomes out
 Fry 1/4 tsp cumin seeds, curryFry 1/4 tsp cumin seeds, curry
leaves and 1 red chili in gheeleaves and 1 red chili in ghee
and add this to the rasam.and add this to the rasam.

25. Anita Subramaniam
moor kozhambumoor kozhambu
IngredientsIngredients
 Cumin seeds 1 tspCumin seeds 1 tsp
 Red chilies 4Red chilies 4
 Green chilies 2Green chilies 2
 Rice flour 1/2 tspRice flour 1/2 tsp
 Asafetida (hing) a small pinchAsafetida (hing) a small pinch
 Coconut 4 tspCoconut 4 tsp
 Coconut oil 1 tsp (optional)Coconut oil 1 tsp (optional)
 Sour cream or butter milk 4 cupsSour cream or butter milk 4 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 fewCurry leaves a few
 Cilantro a small bunch washedCilantro a small bunch washed
and finely choppedand finely chopped
 Vegetables - White pumpkin orVegetables - White pumpkin or
okra, or zucchini or squashokra, or zucchini or squash
MethodMethod
 Cut vegetable into big pieces andCut vegetable into big pieces and
cook in water. If using okra, needcook in water. If using okra, need
not cook but have to fry a littlenot cook but have to fry a little
 Grind cumin, rice flour, red chilies,Grind cumin, rice flour, red chilies,
with coconut and little salt andwith coconut and little salt and
butter milkbutter milk
 Heat some coconut/vegetable oil,Heat some coconut/vegetable oil,
splutter mustard seedssplutter mustard seeds
 Add curry leaves, little hing, salt,Add curry leaves, little hing, salt,
turmeric and the vegetables, andturmeric and the vegetables, and
fry this for a few minutesfry this for a few minutes
 Now add the ground paste and theNow add the ground paste and the
remaining butter milk to the aboveremaining butter milk to the above
and bring this to a boil on a lowand bring this to a boil on a low
flameflame
 Simmer for a few minutesSimmer for a few minutes
 Garnish with cilantro.Garnish with cilantro.

26. Anita Subramaniam
kootukootu
IngredientsIngredients
 Coconut 1-2 tspCoconut 1-2 tsp
 Cumin seeds 1 tspCumin seeds 1 tsp
 Red chilies 5Red 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 fewCurry leaves a few
 Vegetables:Vegetables:
 Carrot, cabbage, peas, potatoes, etc.,Carrot, cabbage, peas, potatoes, etc.,
OROR
 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 uniformWash and dice vegetables into uniform
piecespieces
 Cook them with a little salt andCook them with a little salt and
turmericturmeric
 Wet grind coconut, cumin seeds, andWet grind coconut, cumin seeds, and
red chilies and add this paste to thered chilies and add this paste to the
boiling vegetablesboiling 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 redsplutter mustard and urad dhal, 1 red
chili, curry leaves, and add this to thechili, curry leaves, and add this to the
kootu.kootu.

27. Anita Subramaniam
ChutneyChutney
Coconut chutneyCoconut chutney
IngredientsIngredients
 Coconut 1/2 cup gratedCoconut 1/2 cup grated
 Roasted channa dal (Pottu Kadalai) 3Roasted channa dal (Pottu Kadalai) 3
tsptsp
 Green chilies 2Green chilies 2
 Salt 1/2 tspSalt 1/2 tsp
MethodMethod
Grind all the above ingredients.Grind all the above ingredients.
Cilantro chutneyCilantro chutney
IngredientsIngredients
 Urad dhal 4 tspUrad dhal 4 tsp
 Channa dhal 2 tspChanna dhal 2 tsp
 Red chilies 2Red chilies 2
 Green chilies 2Green chilies 2
 Cilantro 1 bunchCilantro 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
MethodMethod
 Fry urad dhal, channa dhal, red chilies,Fry urad dhal, channa dhal, red chilies,
green chilies, and hing in oil.green chilies, and hing in oil.
 Wet grind the above with choppedWet grind the above with chopped
cilantro, salt, and tamarind paste.cilantro, salt, and tamarind paste.

28. Anita Subramaniam
tomato pachaditomato pachadi
IngredientsIngredients
 Tomato 1 big and a few smallTomato 1 big and a few small
ones washed and choppedones washed and chopped
 Yogurt 2 cupsYogurt 2 cups
 Curry leaves a fewCurry leaves a few
 Mustard 1/4 tspMustard 1/4 tsp
 Asafetida (hing) a small pinchAsafetida (hing) a small pinch
 Green chilies chopped 2-3Green chilies chopped 2-3
 Cooking Oil 1.5 tspCooking Oil 1.5 tsp
 Cilantro a small bunch washedCilantro a small bunch washed
and finely choppedand finely chopped
 Salt 1/2 tsp (or to taste)Salt 1/2 tsp (or to taste)
MethodMethod
 Splutter mustard, and addSplutter mustard, and add
hing, curry leaves, greenhing, curry leaves, green
chilieschilies
 Add tomato in oil and fry for 5-Add tomato in oil and fry for 5-
10 minutes10 minutes
 Add salt, and mix this withAdd salt, and mix this with
yogurtyogurt
 Garnish with chopped cilantro.Garnish with chopped cilantro.