Adirasam - Rice flour and jaggery fritters


1/2 kg Raw rice
1/4 kg Jaggery
5 green cardamom- remove skin and powder
3 T ghee
1/2 L refined oil for deep frying


Soak the rice in water for half an hour. Wash it thoroughly and drain. While still damp, grind it in a mixer to a powder. Sift this powder and keep aside.

While the powder is still damp, place half a cup of water in a pan and keep to boil.

Add the grated / powdered jaggery to this water. Once this comes to a boil, keep the flame at sim and wait for the jaggery 'paag' to come to a peart consistency.

Take half a cup of water in a vati (small bowl). If a drop of the paag is put in the water, after a minute, you should be able to roll it into a soft ball. (Not a hard one). This is pearl consistency.

Once the paag has come to required consistency, put the rice flour in it gradually and mix together to make a dough.

Add the cardamom powder into this.

The dough shouldn't be too thick.

Coat a bowl with ghee and knead the dough into a ball. Keep this in the bowl with a lid overnight.

You can use it to make adirasam the next day.

Place the refined oil in a frying pan on medium heat.

Take small lemon sized balls of the dough, flatten a bit and deep fry in oil till golden brown on both sides.

Original recipe in Tamil here.

Tomato Lentil Pacchadi


1/4 kg tomatoes- finely chopped
100 g tur dal
2 onions - thinly sliced
6 green chillies - split
2 T oil
1 T mustard seeds and udad dal
2 dried red chillies
1/4 tsp fennel seeds
2 sprigs curry leaves
2 T chopped coriander leaves
1 1/2 tsp salt

To grind to a paste:
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 clove garlic


Wash the tur dal in plenty of water and pressure cook in 200 ml water.

Heat 1 T oil in a kadai. Temper 1/4 tsp fennel seeds and green chillies.

Add the tomatoes and salt and fry till the oil separates out.

Put in the cooked lentils and ground masala paste; cook on a low flame for 10 minutes.

Remove from flame. In a small kadai, take the remaining 1 T oil. Put in the dried red chillies, udad dal, mustard seeds and curry leaves. Once they splutter, transfer them on top of the lentils. Sprinkle chopped coriander on the top and close it with a lid until served.


This thick pacchadi can be had both with chapatis and rice.

Recipe translated from the tamil version available here.

Green Moong Pirattal


150 g whole green gram
2 Onions - thinly sliced
2 Tomatoes - cut into 6 pieces each
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
1 T salt
2 T Oil
2 sprigs Curry leaves
Cinnamon, Bay leaf for tempering

To grind to a paste:

3 T Grated coconut
3 red chillies
1 T dalia
1 tsp fennel seeds
1 tsp khuskhus
2 cloves garlic


Sprouting the green gram: Soak in water overnight. Drain the water in morning and store in hot-pack. They will sprout by the next day.

Place the sprouts in 200 ml water, and boil them till almost cooked.

Drain the sprouts and use the water to grind the masalas into a fine paste.

Heat the oil in a pan. Flavour oil with cinnamon and bay leaf. After a few seconds add the curry leaves and onions.

After sauteeing for 3 minutes, add red chilli powder and turmeric powder.

Once the raw smells of the powders is gone, add tomatoes, stir for 3 minutes and add the sprouts in.

After 5 minutes, mix in the ground masala paste and boil.

Keep the flame on sim, stir the curry off and on. It is ready to be taken off flame in 10 minutes.

Original recipe in Tamil at

Instant Adai


1/4 kg Flour for Adai
50 g Madras Onions
3 green chillies
3 T oil
2 T ghee
1 tsp salt
1/4 tsp asafoetida
2 sprigs curry leaves
2 T grated coconut


Finely chop the onions, curry leaves and green chillies.

Add the salt to the flour. Soak the flour for an hour in 250 ml water.

Mix in the oil and ghee into the soaked flour.

After one hour, mix the asafoetida and chopped curry leaves, onions, chillies into the flour.

Heat a dosa tava / flat pan. Grease with oil and pour one ladle of flour and spread into a dosa.

Cook one side well and then flip over. Cook until other side is golden brown.

Serve hot with coconut chutney.


You can make thick dosas with this batter too.

Flour for Adai Uppuma and Instant Adai

1/2 kg chana dal
1/2 kg udad dal
1/2 kg moong dal
1/2 kg tur dal
1/2 kg rice
1/2 kg parboiled rice

Wash all of the above in plenty of water.

Dry them out in the sun.

Grind it to the consistency of a fine rava.

This flour can be used to make Adai Upma and Instant Adai.

Onion Puli Mandi


100 g Madras Onions
1 big lemon sized tamarind
1 tsp turmeric powder
3 red chillies
3 green chillies
1/2 tsp asafoetida powder
1 tsp salt
2 T oil
1 tsp mustard seeds
1 tsp udad dal
1/2 tsp fenugreek seeds
1/2 tsp fennel seeds
2 sprigs curry leaves
300 ml thick water from washing rice ( I'll substitute water I guess)


Soak the tamarind in rice water for a while. Squeeze out the pulp from tamarind and filter out the water.

Slit the Madras onions and green chillis vertically.

Break the red chilli into pieces.

Heat the oil in a vessel. Temper with red chillies, mustard seeds, udad dal, fenugreek and fennel seeds. Once they splutter, add the asafoetida powder.

After a minute, add the onions, green chillies, turmeric and salt.

Wait till the onions are cooked to add the tamarind-rice water. Let it simmer for 10 minutes. Remove from flame.

Recipe source: Ms.Chitra Selvaraj for Arusuvai

Recipe in Tamil here.

Vegetable Pirattal


2 small carrots - Peel skin, cut into thick pieces
2 small potatoes - Peel skin, cut into thick pieces
100 g cauliflower - separate into florets, cover with warm salt water
50 g green peas
1 onion - thinly sliced
2 tomatoes - each made into 6 pieces
3 T oil

1 T red chilli powder
1/2 tsp turmeric powder
1 T salt
Bay leaf, cinnamon- for tempering
2 sprigs curry leaves

To grind:
3 T grated coconut
1 tsp dalia
1 tsp fennel seeds
1 tsp khuskhus
2 cloves garlic


Make a paste with the ingredients to be ground.

Heat the oil in a kadai. Flavour the oil with bay leaf and cinnamon.

Put in the curry leaves and onions. Saute.

Put in the remaining vegetables except peas. Once they are half cooked, add the red chilli powder, turmeric powder and saute well.

Once the raw smells of the chilli and turmeric are gone, put in the tomatoes and saute for 2 minutes.

Add 1/2 cup of water and let the vegetables cook. After 5 minutes, add the peas and the ground masala paste. Stir well off and on for 10 minutes. Remove from flame.

If using frozen peas, then you may add towards the end because they will thaw and cook in no time.

(Source: Ms. Chitra Selvaraj, Kuwait for Arusuvai)

Recipe in Tamil here.