Tamil nadu
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This document provides recipes for a Tamil Nadu meal including: 1. Kozhli Melaghu Rasam, Paruppu Thuvaiyal, Peerkaangai Thuvaiyal, Kuzhli Paniaram, Vellam Paniaram, and Paal Paniaram. 2. Kozhli Varutha Kozhambu, Kozhli Uppu Varuval, and Ellu Sadam. 3. Adai and Elaneer Payasam for dessert. Detailed instructions and ingredients are provided for each recipe. The document shares a traditional Tamil Nadu menu and recipes.
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Tamil nadu
- 2. THE
- 3. MENU KOZHLI MELAGHU RASAM PARUPPU THUVAIYAL & PEERKANGAI THUVAIYAL KUZHLI PANIARAM VELLAM PANIARAM PAL PANIARAM KOZHLI VARUTHA KOZHAMBU KOZHLI UPPU VARUVAL ELLU SADAM ADAI ELANEER PAYASAM
- 5. KOZHI MELAGHU RASAM • Chicken 1 kg • Mustard 5 gm • Urad dhal 10 gm • Fenugreek 3 gm • Curry leaves 2 sprigs • Turmeric powder 3 gm • Shallots 100 gm • Tomatoes 40 gm • Chili powder 10 gm • Coriander powder 20 gm • Parboiled rice 10 gm • Somph 5 gm • Cinnamon 2 gm • Pepper 3 gm • Cumin 3 gm • Tamarind 10 gm • Coriander leaves ¼ bunch • Ginger 10 gm • Garlic 15 gm • Salt to taste • Oil 10 ml
- 6. THE COOKING
- 7. THE HABITS
- 9. PARUPPU THUVAIYAL • Red gram dhal 100 gm • Dry red chili 2 nos • Salt to taste • Oil for temper • Garlic 2 flakes
- 11. THE
- 13. PEERKANGAI THUVAIYAL • Ridge gourd 250 gms • Oil 20ml • Black gram dhal 15 gm • Mustard seeds 10 gm • Asafetida powder 2 gm • Red chilies 2 nos • Coriander leaves ¼ bunch • Tamarind small piece • Fresh coconut 20 gm • Salt to taste
- 14. THE
- 15. KUZHLI PANIARAM
- 16. KUZHLI PANIARAM • Raw rice 200 gm • Parboiled rice 200 gm • Urad dhal 100 gm • Fenugreek 5 gm • Salt to taste • Coriander leaves 20 gm • Oil 20 ml • Mustard seeds 5 gm • Onions 50 gm • Coconut ¼ no • Ginger 5 gm • Green chili 2 no
- 17. THE SPOTS
- 18. VELLAM PANIARAM
- 19. VELLAM PANIARAM • Raw rice 200 gm • Parboiled rice 200 gm • Urad dhal 125 gm • Jaggery 125 gm • Coconut 50 gm • Oil to fry
- 20. THE VEGETABLES
- 21. PAAL PANIARAM • Raw rice 100 gm • Urad dhal 100 gm • Salt a pinch • Coconut grated 1 no • Sugar 20 gm • Oil to deep fry
- 23. KOZHI VARTHA KOZHAMBU • Chicken 1 kg • Coconut 1 no • Oil 30 ml • Cinnamon 2 no • Cardamom 2 no • Cloves 2 no • Fennel seeds 10 gm • Curry leaves 2 sprigs • Shallots 50 gm • Ginger garlic paste 15 gm • Whole red chili 10 no • Whole coriander seeds 50 gm • Turmeric 3 gm • Tomatoes 50 gm • Salt to taste • Onions 250 gm • Coriander leaves 30 gm
- 24. THE FOOD
- 26. KOZHI UPPU VARUVAL • Chicken 1 kg • Salt to taste • Turmeric powder ½ tsp • Oil 2 tbsp • Fennel seeds 1 tsp • Green chili 20 gm • Onions 100 gm • Tamarind 10 gm • Lemon 2 no • Ginger garlic paste 25 gm • Curry leaves 2 sprigs • Coconut 1 no
- 28. ELLU SADAM • Long grain rice 200 gm • Salt to taste • Til / white sesame seeds 100 gm • Oil 10 ml • Red chili 4 no • Sesame oil 20 ml • Peanuts shelled 20 gm • Mustard seeds 5 gm • Red chili 2 nos • Urad dhal 5 gm • Curry leaves 1 sprig
- 29. THE UTENSIL
- 30. A D A I
- 31. ADAI• Parboiled rice 500 gm • Tur dhal 25 gm • Somph 10 gm • Garlic 10 gm (7-8 small flakes • Whole red chili 10 no • Shallots 200 gm • Coconut ½ no • Curry leaves 2 sprigs • Drumstick leaves 200 gm • Salt to taste • Turmeric powder 3 gm • Gingili oil 50 ml
- 32. THE BREAKFAST
- 33. ELANEERELANEER
- 34. ELLA NEER PAYASAM • Tender coconut 4 no • Coconut milk 1 lit • Milk maid 100 ml • Sugar 50 gm • Cashew nut 20 gm
- 35. THANK