Traditional Items:

1.                                            Kali & Thalagam                           

Kali

Ingredients :

Rice atta -  1 glass

Jaggery - 1 glass

Water - 1  1/2 glass.

Method :

Take 1 glass  of raw rice (Ponni Rice). Wash it n keep it for 5 mins. After draining full water , put it in a kadai & roast it till rice will become light brown ( roast till it becomes light brown). And grain flour nicely.

Keep a thick vessel and pour water along with jaggery and mix  well. When water starts boiling, add the Rice Atta and add a spoon of cardamom powder, 2 spoons of grated coconuts and mix well. Add a spoon of ghee ( with small pieces of fried cashew nuts). Ready to eat.

   

 Thalagam:

     

 Masala Powder:

     

Take little mustard , 1 spoon broken black gram, 1 spoon sesame seeds, 1 spoon raw rice,  little curry leaves together n fry without oil, till it becomes light brown. Remove from the gas & keep it aside.Then pour little coconut oil & fry 1 cup of measured coconut along with red chillies ( 6-7 ) till it becomes red n grain it to make smooth paste.  After that take some tamarind ( small lemon size) n take the juice from that. In that add salt, turmeric powder, jaggery and vegetables.

( Red Pumpkin, Brinjal, Raw Banana, Potato, Sweet Potato, Chempankazhangu, Kurkankazhangu, Kavath)

Dice it into big pieces.  When vegetables gets boiled, add the grainded masala, add 1 glass of water n mix well. When the kozhambu gets ready switch off the gas. Thalagam is ready.
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2.                                                                  Aviyal

Ingredients :

White pumpkin - 1/4 kg
Raw Red pumpkin - 1/4 kg
Snake Gourd (Podalangai) - 1/4 kg
Brinjal - 2
Raw banana - 1
Elephant yam (Senai) - 1/4 kg
Drum stick - 2
Carrot - 1
Curd - 1/2 cup
Coconut oil - 2 tbl sp
Curry leaves (Fresh One) - Little.

For Grinding :

Fresh grated coconut - 1
Green chillie - 2
Dry red chille - 1
Raw mango - 1 small
Jeera - 1/4 sp.

Method :

First of all cut all these vegetables uniformly 1/2 inch. Keep one big vessel & put all these vegetables along with salt, turmeric, & water. Let them boil. In the meantime grind coconut, both the chillies, raw mango, & jeera in the mixer. Mix curd to the masala. Once the vegetables are cooked well, add the grained masala to that & mix well. Before removing from the gas, add fresh coconut oil to that. Garnish with curry leaves.