Ingredients:

• Raw rice-2 cups
• Boiled rice -3/4 cup
• Grated coconut-3/4 cup

For grinding:

• Soak both the rice for 2 hours.
• After soaking grind it in the mixie or grinder.
• Do not add too much water while grinding. If you are using fresh coconut then that coconuts water can be used for grinding. Add the grated coconut after 5 minutes of grinding. This itself will make the dough little loose. Grind it to a fine paste. After taking out the dough from the grinder or mixie wash it with 1 cup of good water and keep aside.

Method :

• Take 3 spoons of grinded dough and mix it in the water kept aside. Add 2 more cups of water into it. Now keep this mixture in the stove and go on stirring it. It will start to become thick.
• When it becomes little thicker (consistency of corn flour added soups) remove it from stove. Allow the Kanji to cool.
• Add little salt and the kanji to the dough and mix well. Make it to the consistency of idly batter.
• Allow the batter to ferment for 6 hours. After fermenting, if little thick, coconut milk can be added or water can also be added to bring it to the correct consistency.
• It should be in the consistency of dosa batter.In medium fire make appams.
• It can be made with ease in non stick appa tawa.
• If it is going to be served along with coconut milk soak them in the coconut milk a few minutes before serving.

Ingredients:

• Garlic-20 to 30 pods
• Pearl onion (small onion)-20
• Tomato-1
• Curry leaves-little
• Coriander powder-2 teaspoon
• Sambar powder (kuzhambu milagai podi)-2 teaspoon
• Turmeric powder-1/2 teaspoon
• Tamarind-gooseberry size
• Gingelly oil-1 table spoon

For seasoning

• Mustard seed-1 teaspoon
• Fennel seed-1 teaspoon
• Fenugreek seed-1/2 teaspoon
• Curry leaf-little

Method:

• Soak the tamarind with the salt needed in three cups of water. Add the coriander powder,sambar powder and turmeric powder to this water itself.
• Cut the onions and garlic into length wise pieces. If the garlic is not very big, no need to cut it. Cut the tomatoes also into small pieces. Many don’t use tomatoes for this kuzhambu. To reduce the use of tamarind, use tomatoes it is good for health.
• Keep the kadai in the stove. Season the gravy with the items given in ‘to season’ in one to 1 ½ table spoon of gingerly oil or cooking oil. Add the onions, garlic and tomatoes and sauté nicely. Now add the tamarind dissolved water.
• Wait for the gravy to boil nicely for 3 minutes. Now reduce the flame to minimum and allow the gravy to cook till it becomes thick. I usually wait till the oil separates.
• For the new ones they can switch off the stove when it becomes 1/3 rd in quantity. In between you can check for the taste and add chili powder or salt if needed.

Note: (While sautéing if you add some vathal like sundakkai or manathakkali this kuzhambu can be called vathal kuzhambu)

Ingredients:

• 10 nos Amla cut lengthwise and de stined.
• 4 nos Green Chilies finely chopped
• ½ ltr Curd
• A pinch asafetida
• A pinch of Turmeric Powder
• Oil to season.
• Salt to taste
• A few Curry Leaves,
• ¼ tsp Mustard and Urad dhal.

Method:

• Heat a little oil in a pan add maustard, urad dhal, asafetida, goose berries, green chillies and curry leaves and sauté for a few minutes until the moisture evaporates.
• Add turmeric powder, salt and Curd and mix well.

Uses:

• Useful for the diabetics.
• Useful in constipation and to reduce body heat.
• Improves digestion.

Ingerdients:

• Amla 10 Nos.
• Sugar 5 tsp.

Method:

• Destone the amla and grind well in a mixie with one or two glasses of water.Filter and take the juice.
• Add sugar and mix well. Instead of Sugar, salt or honey can be added.

Uses:

• Ideal as a health tonic with out sugar in Diabetes.
• Improves digestion and eliminates constipation.
• Reduces body heat and cools the body.

Ingredients:

• 6 inches vazhai Thandu ( Plantain Stem)
• 3 tbsp Grated coconut
• ½ tsp cumin powder

Method:

• Grind the plantain stem in a mixie along with the grated coconut.Add water 400 ml.Filter and mix cumin powder.Add salt or sugar to taste.

Uses:

• Improves kidney function.Useful in ulcer and ibesity.

Ingredients:

• 1 Cup Cynodon dactylon – Arugampul5 nos
• Pepper¼ tsp
• Cumin seeds
• Salt or Sugar to taste

Method:

• Wash the grass and mix pepper and cumin seeds and grind in a mixie.Add two glass of water and filter.Take in the early morning in empty stomach.

Uses:

• Useful in Hyper tension, Skin diseases and diabetes