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| Some Sweet and Savouries Items for thiruvidhyanam are in the Pandige section. 1. Tenkol 2. Sajappa 3. YeriAppam ****************************************************************************************************************** Bendekai/Okra/Lady's Fingers Gojju 
Bendekai/Okra/Lady's Finger | 
Bendekai Gojju |
Ingredients: 1/2 Lbs of Tender Small Bendekai
1 Table Spoon MTR Vangibath Powder
1/2 Cup of Olive Oil
1 Big Tomato
1 Teaspoon of Mustard Seeds
Salt to Taste
| Method:
Wash and Cut Bendekai, discard head and tail.
(After Bendekai is washed with water, dry it thoroughly)
Heat Olive Oil in a Pan and add Mustard Seeds.
Wait until Mustard Seeds splutters
Fry the cut Bendekai in Olive Oil, add Vangibath Powder
and salt.
Add finely chopped tomato and cook further on a low flame
until all the tomato blends into the Bendekai.
Gojju without Bella/Sugar is good for Daibetics and ready to serve. |
______________________________________________________________________________________ ChittUnde(Chitt Unde)  | Ingredients: 1. Filling: 1/2 Cup Semolina (Fine Rava/Cream of Wheat/Khus Khus)
1/2 Cup Jaggerry Pieces ( 5 to 6 Small Blocks)
1 Tea Spoon Cardamom Powder
1/4 Cup Coconut Powder
1 Tablespoon Black Sesame Seed
1/2 Cup Water (This makes 8 Chittunde) 2. Cover Dough: 1/2 Cup Urad Flour 3. Frying: 1 Cup of Olive Oil / Ghee (Clarified Butter) Method: 1. Filling: Heat Water in a Pan on the Stove.
Add Jaggery Pieces and stir well until all the Jaggery Melts.
Add Fine Rava, Coconut Powder, Black Sesame Seeds and
Cardamom Powder and stir well.
Switch off the Stove and let the filling cool.
Add a little more water if required only. 2. Cover Dough: Make the Urad Flour Batter with Water in a Mixing Bowl.
Make sure there are no Lumps
Add a Pinch of Salt Preparation Before Frying: Make Small Balls of the filling with your hand and set aside.
Dip the Balls in the Urad Batter.
Make sure batter covers the entire Chittunde. 3. Frying: Preheat the Olive Oil in frying pan on a medium flame.
Deep Fry each such Chittunde until they become golden brown.
Place the Chittunde on the Paper Towel to get rid of excess oil. Chittunde is Normally Prepared for Thirvidhyanam.
(Remembrance of the Departed soul) |
____________________________________________________________________________________________________________________________ Genasu Palya (Sweet Potato) - Microwaved  Sweet Potato from Farmer's market | 
Genasu palya | Ingredients: 4 Small sweet potato (Genasu)
2 Tea spoon Chutney Pudi
1 Tea Spoon Vangibath pudi
2 Table spoon Olive Oil
2 Twigs Cilantro
Salt to taste | Method: Peel and Cut the genasu into small pieces.
Wash in a microwavable Dish, Drain out the Water
In the Same Dish add Chutney pudi, Olive Oil, Vangibath Pudi
and mix well.
Microwave for 6 minutes
Take it out and stir well.
Add salt, stir and Microwave for 4 more minutes.
(If it is not cooked yet, cook for 2 more minutes)
Take it out and add Cilantro and cook for 30 seconds more.
Genasu Palya is ready. |
____________________________________________________________________________________________________________________________ Hagalkai Gojju (Pagalkai/Karela) 
Pagalkai/Hagalkai/Karela | Ingredients: 1/2 Lbs of Tender Dark Green Hagalkai
1/2 Teaspoon MTR Vangibath Powder
1/2 Cup of Olive Oil
1 Teaspoon Chatnipudi
1 Teaspoon dry Tamarind Powder
1 Teaspoon MTR Puliyogare Pudi
1 Teaspoon Mustard Seeds
Pinch Tumeric Powder
Pinch Asafoetida
Salt to Taste Method: Wash and Cut Hagalkai, discard seeds.
Heat Olive Oil in a Pan and add Mustard Seeds.
Wait until Mustard Seeds splutters
Fry the cut Hagalkai in Olive Oil, add Vangibath Powder
Chatni pudi Powder, Tamarind Powder, Puliyogare Pudi, Turmeric
and salt.
Cook further on a low flame all the Ingredients blends into Hagalkai. Gojju without Bella/Sugar is good for Daibetics and ready to serve. |
_________________________________________________________________________________________________________________ Kothavalanga Karimnd (Gorikai Palyu)
 Kothavlanga Karimnd/Gorikai Palya | Ingredients: 1/2 Lbs fresh Green kothavalanga (Gavar/Gorikai/Bitter Beans)
1 Table Spoon Olive Oil
1 Table Spoon Gram Dal (Kadale Parapp)
1 Tea Spoon Black Gram Dal (Ulithu Parapp)
1/2 Tea Spoon Mustard Seeds
1 Tablespoon Dry Copra grated
1 Tea Spoon Vangibath pudi
1 Tea Spoon Chutney Pudi
Pinch Turmeric Powder
Pinch Asafoetida
Salt to taste
1/2 Cup Water Method:
Wash and de-string, cut Gorikai into small pieces. (Discard the Ends)
Add Olive Oil in dry nonstick pan on medium flame
Add Mustard Seeds and wait till it splutters.
Add Kadle parpp, ulithuparpp, Turmeric, Asafoetida
and wait until it becomes brown.
Add cut gorikai, Vangibath Pudi, Chutney pudi, salt and little water.
Stir well, allow it to coook on low flame for about
10-15 minutes by closing a Lid.
After 10 to 15 minutes remove the Lid, stir the vegetables.
Garnish with Copra, .
Kothavalanga karimbd is ready. |
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Malagu Chatmnd 
Malagu Chatamnd | Ingredients: 1/2 Cup Toor Dal (split pegion peas)
1/2 Tea Spoon Malagu (Black Pepper)
1/2 Tea Spoom Jeera (Cumin Seeds)
1 Table Spoon Urad Dal
2 Small Seeme Badnekai (Chayote Sqaush)
1 Table Spoon Copra Powder(dessicated Coconut)
1 Tea Spoon Mustard seeds
1 Tea Spoon Olive Oil
Pinch Asofoetida
Pinch Turmeric Powder
2 Twigs Curry leaves
3 Cups Water
salt to Taste
1/2 Lemon. Method:
Cook Toor Dal with 1 cup of water
in a pressure cooker until it is very soft.
Toast Lightly Urad Dal, Malagu and Jeera.
Dry Grind Urad Dal, Malagu, Jeera and Copra.
Wash and Cut the Seeme Badnekai and Cook in a Pot and add 1 Cup Water.
Add Salt and then heat on a Medium Flame till it Cooks for 10 Minutes.
Mix all the Ground Ingredients in a Cup of Water and add to the Pot
and keep Boiling.
After the pressure cooker cools add Toor Dal to the Pot and stir well.
Add 1 Cup of water and boil further.
(Water can be adjusted for requirements)
In a Seasoning Spoon heat oil, add mustard seeds, asofoetida.
After the mustard splutters add the mix to the chatamnd.
Add curry leaves and Squeeze Lemon Juice.
It is ready to serve with hot rice and a Teaspoon of ghee. |
_________________________________________________________________________________________________________________________ Paithumparp Kanamnd  | Ingredients: 1/2 Cup Moong Dal (Paithum Parp)
1/2 Cup Broken Pieces Jaggery
1 Table Spoon Copra (Dessicated Cocunut)
1 Table Spoon Broken Pieces Cashews
1 Table Spoon Golden Raisins
1 Tea Spoon Cardamom Powder
1/2 Cup Milk
1 Cup Water
1 Dollop/Slice Unsalted Butter Method: Pressure Cook Paithum Parp (Moong Dal) with Water
Melt Jaggery in a Pot with Little Water on Medium Flame.
Add Copra, Cardamom Powder and Cooked Paithum Parp to the Pot.
Boil the Ingredients for 10 Minutes, switch off the Stove.
Roast cashews with Butter and Raisins Seaparately.
Boil the Milk Separately.
Add Heated Milk and the roasted Cashews, Raisins to the Pot Paithum Parp Kanamnd is ready. |
__________________________________________________________________________________________________________________________ Sakare Pushnakai Kolumb (Sweet/Yellow Pumpkin)  Yellow pumpkin | 
Sakare Pushnakai kolumb |
Ingredients: 1/2 Cup Toor Dal (split pegion peas)
1 Table Spoon Dhanya Powder(Corainder Seed Powder)
1 Tea Spoon salt (Per Taste)
1 Tea Spoon Gasagase (Poppy Seeds)
1 Teaspoon Mustard seeds
1 Table Spoon Rice Flour
1/2 Cup Grated Coconut or 3 Shelled Pieces of Coconut
1 Table Spoon Olive Oil
Pinch Compounded Asofoetida powdered
water good amount
1 Lbs Sakare Pushnakai (Yellow Asian Pumpkin Slices)
5 Medium Dry Red Chillies
2 Twigs of Curry Leaves
A Pinch of Turmeric Powder. | Method: Cook dal with 1 and half cups of water in a pressure cooker
until it is very soft and set aside.
Cut Sakare Pushnakai into Small pieces, while removing seeds.
Wash and cook the Cut Pumpkin in a Pot with 1 1/2 Cups of Water and salt for 10 Minutes.
Grind Chillies, Dhanya Powder, Rice Flour, Coconut and Mustard Seeds in a Blender alnog with a Little Water, to a smooth paste.
Add the Ground Paste to the Pot. Stir Well.
Add the Cooked Toor Dal and some water if required to the Pot.
Keep Stirring until the whole Mixture comes to a Boil.
In a seasoning pan heat oil (preferably low heat) add mustard seeds,
asofoetida. After the mustard seeds splutters add the mix to the Kolumb.
Add washed curry leaves. Stir Well.
It is ready to serve with hot rice and a teaspoon of ghee. |
Taro_Root-Colocasia-SeppeKalang Karimnd(palya) 
Colocasia/Taro Root/Seppe Kalang | 
Pressure Cooked, Peeled, Cut |  Colocasia/Taro Root/Seppe Kalang Karimnd | Ingredient: 10 Medium Sized Colocasia
2 Table Spoon Olive Oil
1/2 Tea Spoon Mustard Seeds
1 Tea Spoon Kadale parp
1 Tea Spoon Uluthu Parp
Pinch of Turmeric (Optional)
Pinch of Asafoetida
1/2 Cup Grated Coconut
4-6 Chpped Thai/Green Chillies
2 Twigs Cilantro
Salt to Taste
Water Method: Wash and pressure cook Taro Roots with Water.
Remove after it cools down, peel and cut into small pieces, set aside.
In a Kadai/Saute Pan add Olive oil, mustard seeds, kadale parp, uluthu parp
Chopped Green Chillies and Cut Taro Roots on a Medium Flame.
Stir well and add Turmeric, Asafoetida, Grated Coconut, Cilantro, Lemon Juice
and salt, stir well.
Switch off the stove and it is ready to Serve. |
__________________________________________________________________________________________________________________________ Uddina_Vade 
Uddina vade | Ingredients: 1 Cup Ulithu Parp/Urad Dal(Black Gram Hulled)
2 Cups Olive Oil for Frying (Make Sure it is 1/3 rd of frying Pan)
2 Twigs of Curry Leaves
4 Twigs of Cilantro
1 Inch Slice of Ginger Root
2 Long Chilli
10 Black Pepper
Pinch Asafoetida
Salt to Taste. Method: Soak Ulithu Parp/Urad Dal with Water for about 1 hour.
Grind Soaked Urad Dal with Little Water, Chillies, Curry Leaves and Ginger.
Add Chopped Cilantro.
Add little Salt and Cracked Pepper, Asafoetida and Mix Well.
Heat Oil on Medium High in a Dry Pan.
Make small Uddina Vada by putting I Teaspoon Dough at a time,
directly into the frying pan.
You can add 5-6 Teaspoons in a batch maintaing space in between.
Fry Until Golden Brown and place them on Paper Towels to get rid of Excess Oil. |
__________________________________________________________________________________________________________________________ Valekai Karimnd (Balekai Palya) - Hebbar Style 
Balekai from Farmer's Market | 
Balekai Palya |
Ingredients: 2 Regular Balekai (Green Vegetable Banana)
1 Twig Curry Leaves
1 TableSpoon Dry Copra (Dessicated Coconut)
1 Table Spoon Yengai Pudi/Vangibath Powder
1/2 Cup Olive Oil
1 Teaspoon Mustard Seeds
Pinch of Asafoetida
Pinch of Turmeric Powder
Salt to Taste
1 Cup Water | Method: (Use little Oil on your Hands before cutting Balekai to avoid Blackening) Wash Peel and Cut the Balekai and Put it in a Bowl of Water.
In a Saute Pan put Olive Oil and heat on Medium flame.
Add Mustard, Asafoetida and Turmeric.
After Mustard Splutters, Drain and Add slowly Balekai
Stir and fry for a Little while (5 Minutes)
Add Copra, Salt and Yengai Pudi and water, stir well.
Bring the Flame on Low, close the Lid and Steam Cook for 15 Minutes
Untill all the Balekai is properly cooked.
Add Curry Leaves, Stir well and the Balekai Palya is Ready to Eat. |
__________________________________________________________________________________________________ Yengai-Kathrikai (Badnekai Palya) 
Yengai | Ingredients: 6 Small Brinjals/ 1 Big Asian Eggplant
(kathrekai/Badnekai/Baingan)
6 Small Campari Tomotoes
2 Medium Yellow Potatoes
1 Twig Curry Leaves
1 TableSpoon Dry Copra (Dessicated Coconut)
1 Table Spoon Yengai Pudi/Vangibath Powder
1/2 Cup Olive Oil
1 Teaspoon Mustard Seeds
Pinch of Asafoetida
Pinch of Turmeric Powder
Salt to Taste
Method: Wash and Cut the Brinjals and Put it in a Bowl of Water.(Avoid Bitterness)
Wash and Cut Potatoes.
Cut Tomatoes and Set everything aside
In a Saute Pan put Olive Oil and heat on Medium flame.
Add Mustard, Asafoetida and Turmeric.
After Mustard Splutters, Drain and Add slowly Potatoes.
Stir and fry for a Little while (5 Minutes)
Drain and add Cut Brinjals and stir fry for 5 minutes more.
Add Tomatoes, Copra, Salt and Yengai Pudi and stir well.
Bring the Falme on Low, close the Lid and Steam Cook for 15 Minutes
Untill all the vegetables are properly cooked.
Add Curry Leaves, Stir well and the Yengai is Ready to Eat.
It goes well with Chappati, Hot rice with a dollop of Ghee |
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