Ingredients:

• 3 cups of cooked rice (each grain should be separate, add a tsp of ghee to the rice and combine)
• 1 1/2 tbsp ghee/oil
• 1 tsp mustard seeds
• 10-12 fresh curry leaves
• 2 big capsicums (bell peppers – thinly sliced)
• salt to taste 1 tbsp
• grated fresh coconut (optional)
• 1 tbsp roasted peanuts (garnish)

To be roasted in ghee and ground to a fine powder:

• 3-4 dry red chillis (adjust to your spice level)
• 1 tbsp coriander seeds
• ½ tsp cumin seeds
• 1 tsp black gram dal
• 1” cinnamon stick
• 2 tbsp roasted peanuts
• 1 tsp ghee

Method :

• Heat ghee in a cooking vessel on medium heat and add cumin seeds and black gram and fry till the cumin splutters and the dal turns light brown.
• Add the coriander seeds, cinnamon stick, curry leaves and dry red chillis and fry further for another minute till the rawness disappears and the flavors come out.
• Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat. Once cool, grind to a make a fine powder.
• In the same vessel, add oil/ghee and once its hot, add mustard seeds and let them splutter.
• Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp.
• Add the sliced capsicums and fry them for approx 3 minutes. Don’t over cook them, let the capsicums retain their crunchy texture. Add salt to taste and combine well.
• Reduce heat and add the cooked rice and combine with the spice mixture.
• Add the grated coconut,roasted peanuts and ground masala powder and combine with the rice till its well mixed. Serve hot

Ingredients:

• A bunch of Mudakkathan – Cardiospermum Sp.
• ½ bunch Fresh Coriander Leaves
• ¼ tsp Pepper
• A sprig of Curry Leaves2
• tsp Urad Dhal
• 6 nos Red Chillies – Dru
• ¼ tsp Asafoetida
• 4 flakes Garlic
• Salt to taste
• 1 tsp Ghee

Method:

• Heat a pan and roast all ingredients except Mudakkathan in a little oil.
  Fry the leaves of Mudakkathan in Ghee.Mix altogether and grind to a smooth paste.
• This goes well with Rice and idli / Dosai.

Uses:

• Improves joint function.Overcomes arthritis.
• Tones up the blood circulation.

Ingredients:

• A bunch of Musumuskkai
• ½ bunch Fresh Coriander Leaves
• ¼ tsp Pepper
• A sprig of Curry Leaves
• 2 tsp Urad Dhal
• 6 nos Red Chillies – Dru
• 4 flakes Garlic
• Salt to taste
• 1 tsp Ghee

Method:

• Heat a pan and roast all ingredients except musumuskkai in a little oil.
  Fry the leaves of Musumusukkai in Ghee.
• Mix altogether and grind to a smooth paste.This goes well with Rice and idli / Dosai.

Uses:

• Improves circulation and respiration.
• Overcomes cough, allergy and asthma.

தேவையான பொருட்கள்:

• நண்டு – 1 கிலோ
• வெங்காயம் – 3 (பொடியாக வெட்டவும்)
• நாட்டுத் தக்காளி – 4 (பொடியாக வெட்டவும்)
• மிளகு – 1 டீஸ்பூன் (அரைக்கவும்)
• சீரகம் – 2 டீஸ்பூன் (அரைக்கவும்)
• சோம்பு – 2 டீஸ்பூன் (அரைக்கவும்)
• பூண்டு – 5 பல்
• புளி – 1 எலுமிச்சம்பழம் அளவு
• மிளகாய்த்தூள் – 2 டீஸ்பூன்
• மல்லித்தூள் – 3 டீஸ்பூன்
• மஞ்சள் தூள் – கால் டீஸ்பூன்
• உப்பு, எண்ணெய் – தேவையான அளவு

செய்முறை:

• கடாயில் எண்ணெய் விட்டு வெங்காயம், தக்காளி வதக்கி அரைத்த மசாலாவை வதக்கி, மஞ்சள் தூள், மிளகாய் தூள், மல்லித்தூள் போட்டு நன்றாக வதக்கி புளியை கரைத்து ஊற்றி, தண்ணீர் ஊற்றி உப்பு போட்டு நன்றாக கொதித்த பிறகு நண்டை போட்டு மூடிவிடவும்.
• நண்டு நன்றாக வெந்த பிறகு கொத்தமல்லி, கறிவேப்பிலை போட்டு இறக்கி மூடி வைக்கவும்.

Ingredients:

• Rava – 3/4 cup
• Vermicelli(semiya) – 1cup
• Carrot – few bits(optional)
• Peas – 10 (optional)
• Yoghurt – 2cup ( if you wish,you can use 1½ cup curd,1/2 water)
• Baking soda – a pinch(optional)
• Cashew – 5-6(break into two bits)

For Seasoning:

• MustardCurry leaves
• Jeera
• ginger -few bits
• Green chilly -1 big
• Peppercorns – 5-6

Method:

• First season the things given in seasoning list and add chopped carrot and peas.(tip:Use more oil)
• Fry the whole things, then add Rava and then lastly Vermicelli.
• When you feel the aroma, off the stove, once it get cool mix all the ingredients with yoghurt.
• Mix nicely now add a pinch of baking soda,cashew,salt.
• Pour in the Idly mould and stream it,Serve hot with any chutney.
• Rava idly is good to have while it is hot,adding vegetable will increase our interest on the recipe than having plain one.

• Karaikudi is the biggest City in Sivaganga district. Known as the capital of Chettinad, because of the predominance of the “Nattu Kottai Chettiars” who have from here have ventured far and wide to set up their businesses even at the turn of the 20th century. Karaikudi is also home of two famous Institutions, Alagappa University and CECRI (Central Electro Chemical Research Institute).
• Karaikudi is known as an ancestral home of Chettiyars. It is 80 kilometers away from Madurai. It is famous for its Chettinad Mansion, CECRI (Central Electro Chemical Research Institute), Temples, Old buildings, Gopura karai saris and Chettinad delicious tasty dishes. Nowadays it is termed as a shooting spot for Tamil and Telugu film industries and as well as a tourist center. Tourists come in large numbers to have to have a view on history of Chettinad buildings. One of the well known country’s magazine recently came out with surprising news wherein it was mentioned that Chettinad was one among the top 5 fast growing vacation spots in India. Hence, Karaikudi will provide relaxing and enjoyable time to tourists who will cherish the memories for long.
• Karaikudi and 74 other villages comprise Chettinad, the homeland of the Nattukottai Chettiars. The Chettiars were a prosperous banking community who ventured overseas to do business in South and Southeast Asia in the 19th and early 20th centuries.