Ingredients:
- Manathakkali Vathal
- Oil
- Salt
Method:
- Fry 1 table spoon of the manathakkali vethal in 1 teaspoon of ghee, in low flame till the berrys bulge.
- Crush and mix the fried vethal with 1/2 cup cooked rice (Hot)and a little salt.
- This manathakkali vethal saadam is really yummy, and a good relief from the regular heavy food.
- You can also have the fried vethal as a side dish for thayir saadam(curd rice).
Notes:
- In this way you can eat fried vepampoo and fried salted sundikai also.
- Fry them in ghee before serve them. Crush them and add salt then mix with rice.
Ingredients:
- 2 hand full of lime leaves
- 2hand full of ‘Narthai leaves’
- ½ cup red chilly
- ½ sp asafetida
- a small lemon size tamarind / ½ sp tamarind paste
- Salt
Method:
- Make pieces of tamarind.
- Dry fry red chilly, salt and tamarind.
- Chop the leaves and put them all in a mixer grinder.
- Without water grind them.
- Remove from the mixer and put it in a airtight container.
- Very good for health.
- Serve with hot cooked rice and gingely oil.
Ingredients:
- 2 sp cumin seeds
- 2 sp black pepper
- ¼ sp asafetida
- salt
Method:
- Just grind them, and when ever you need you can add this in hot rice and eat.
- You can pour ghee or gingelly oil with this.
- If you want you can fry this powder in ghee and add that to rice and mix well.
Notes:
- Very good for recovering patients after fever.
Ingredients:
- Sukku dried ginger 1 big piece
- Black pepper 1 tea sp
- Cumin seeds 1 tea sp
- Veapempoo 1 tea sp
- Thur dal 1 tab sp
- Udad dal 1 tab sp
- Solid asafetida 1 smallpiece
- Curry leaves a little
- Salt
Method:
- Dry fry all the above ingredients seperatly.
- Put every thing in mixer grinder and grind soft powder.
- Serve with hot rice and ghee.
- This will digest easily for ladies who are giving milk to babies and the baby will not vomit the milk.
- This will avoid ‘gas formation’ in stomach.
Notes:
- This podi and Angaya podi is a podi which uses in regular days also and mainly for the delivery women while they have the pathiam since it has very good & easily digestible ingredients.
Ingredients:
- 1/2 cup dhania seeds
- 2 tsp pepper
- 3 tsp cumin seeds
- neem flower dried a handful
- 1 bit dried ginger
- 20 nos salted and fried sundakkai
- hing 1 big piece
- 1/2 cup curry leaves
- 1/4 cup salt
Method:
- Roast neem flowers,to a dark red colour in a pan without oil.
- keep aside.
- Roast other ingridients also to a reddish brown colour.
- Fry hing.
- Roast curry leaves to a reddish brown colour.
- Heat salt and fry,when fried lightly put all the ingridients in a dry blender and make a very smooth powder.
- Serve with hot cooked rice and ghee.
Ingredients:
- This is the ingredients for the recipe. Quantity are all app.,(kannalavu, kaialavu).
- Urad dal
- channa dal
- neem flower
- sundaikkai
- manathakkali
- sukku
- arisi thippili
- dhania
- pepper
- haldi
- hing
- salt
- Take dals, dhania in a large qty.
- 4 or 5 sukkus are fine. same with thippili.
- all vathals and neem flower ratio will be same.
- you can add lavishly haldi and one solid hing is necessary.
Method:
- Dry fry all of them and grind nicely.
- Everyday or every alternative days, one should mix this podi with rice and ghee.
- This podi is not only for adults.
- You can use this for small kids who started eating rice.
- This podi will cure vomitting caused by indigestion.
Ingredients:
- Ingredients: (kan alavu)
- sukku
- kandathipili
- omam
- milagu
- jeera
- virali manjal
- dhania
- jaggery
- ghee
Method:
- Dry fry and grind them.
- Dissolve jaggery in water and add the syrup to the above mixture.
- Now, add ginger juice and when the mixture got solidifies, add sufficient ghee or sesame oil.
Notes:
- My grand mother always makes dishes without measuring (all kannalavu).
- So, I am not sure abt the qty.
Ingredients:
Method:
- Generally we should not use Thur dal or Channa dal while giving milk to baby. It will cause gas problem. So dont use thur dal and channa dal till you feed baby. even for sambars you have to use yellow moong dal only. Make it a point.
- You have to take lots of betal leaves after each meal. After Break fast, lunch, evening and dinner. Atleast 5 to 6 times in a day.
- Take good healthy diet, like have curd with out sour, fresh ghee, fresh fruits like that.
- Take tablets and follow your doctors advice first. Next your mother and Mother in laws advice and then only others.
Ingredients:
- Avoid taking ‘Thur dal’ for atleast one year or till you are feeding to your child.
- Avoid taking too hot or too cold items.
- Avoid red chilly or green chilly use black pepper instead of them.
- Avoid fried items.
Method:
- Take greens and fruits as per your doctor’s advice or your family elder’s advice.
- Take food at correct time.
- Evening also take your dinner very early like 6.30 pm
- Take lots of ‘betal leaves’ and put ‘thambulam’
- This will help you to avoid indigestion and constipation.
- Take limited water.
- Take head bath as per your custom. Usually alternative day.
- And put ‘sambarani’ with a pinch of turmeric powder and 2 garlic skin.
- This will prevent you by getting cold after taking head bath.
- Take Sutta applam or Thalir vadam.
Ingredients:
- 1 cup garlic flakes
- 10 - 12 Red chilies
- A small lemon size tamarind
- 1/2 spoon fried and powdered fenugreek
- Salt
- Oil to fry garlic
- 1/2 sp Mustard seeds
- 1/2 sp Udad dal
Method:
- Fry garlic pieces well with red chilly.
- Soak tamarind in water.
- Grind garlic, red chilly, powdered fenugreek, tamarind and salt.
- Remove the Thuvaiyal and make seasoning with mustard seeds and udad dal.
- Mix well and serve with hot rice and ghee.
Ingredients:
- Kanda thipili 2 sp
- Red chilly 4 -5
- Black pepper 2 sp
- Thur dal 1 sp
- Dhania 1 - 2 sp
- Salt
- Tamarind paste 1 sp
- Cooked Thur dals water 1 cup
- Cooked garlic 1 cup
- Ghee 2 sp
- Mustard seeds 1 sp
- Curry leaves
Method:
- Fry kanda thipili, red chilly, black pepper, dhaniya and thur dal by pouring 1 sp ghee.
- Grind them with water like a paste.
- Keep aside.
- In a deep pan pour balance ghee and put mustard seeds and curry leaves.
- Pour 2 cups of water and tamarind paste.
- Mix well. Add salt.
- Put the masala in this and mix well.
- Allow it to boil for a while.
- Now add cooked garlic and parapu jalam / cooked thur dals water.
- It is not advicable to add thur dal for delivered women so we are adding just a little water of cooked thur dal.
- Even without adding this dal water also you can make rasam.
- Bring it to a boil and remove from the fire.
- Serve with parrapu thuvial and hot rice.Ofcourse with ghee.
Notes:
- Instead of cooking you can put some garlic in ghee and fry them while seasoning.
- Or other wise you can fry some garlic while frying the ingredients and grind along with them.
- Because some wont like to eat garlic but like the taste.
Images:
Ingredients:
- Ginger - 2 inch piece.
- Tomato - 1 - Cut into 8 pieces
- Tamarind paste 1 sp
- Rasam podi - tea spoon
- Salt to taste
- Curry leaves - 1 twig
- Mustard and cumin seeds 1 sp
- Ghee - 1 teaspoon
Method:
- In a deep pan put one sp ghee and make seasoning with mustard seeds and cumin seeds.
- Pour one cup water and add tamarind paste.
- Mix well.
- Add rasam podi, Tomato and salt and bring to boil.
- Add grated ginger and let it boil for a while.
- Add one more cup of water and bring it to a boil.
- Remove from the fire and serve with hot rice and ghee.
Ingredients:
- Ingredients: (kan alavu)
- sukku
- kandathipili
- omam
- milagu
- jeera
- virali manjal
- dhania
- jaggery
- ghee
Method:
- Dry fry and grind them.
- Dissolve jaggery in water and add the syrup to the above mixture.
- Now, add ginger juice and when the mixture got solidifies, add sufficient ghee or sesame oil.
Notes:
- My grand mother always makes dishes without measuring (all kannalavu).
- So, I am not sure abt the qty :)
Ingredients:
- Neem flowers 1 tab.sp
- ‘Thipili’ 6 ( I don’t know its English name)
- ‘Sundaikai’ vathal 1 tab sp
- ‘Mantha kali vathal’ 1 tab sp
- thur dal 1 tab sp
- Coriander 1 tea sp
- black pepper 1 tea sp
- cumin seeds 1 tea sp
- Salt
- Redchilly 4
Method:
- Dry fry all the ingredients.
- Make soft powder and put it in a air tight container.
- Serve with hot rice and ghee.
Ingredients:
- For Milagu Kuzhambu
- Tamarind - lemon sized/tamarind paste 2 sp
- Coriander seeds - 2 teaspoon
- Black pepper - 2 teaspoons
- Red chilly - 1 no
- Channa dal - 2 teaspoons
- Urad dal - 2 teaspoons
- Hing - a small piece
- Oil- 2 teaspoons
- Curry leaves 2 twigs
- 1/4 turmeric powder
Method:
- Soak tamarind in hot water.
- In a kadai heat 2 teaspoon oil and fry coriander seeds, channa dal, urad dal, pepper, redchilli and hing till golden.
- Add curry leaves and fry for a moment and transfer to a plate.
- Extract juice from tamarind adding 1 and 1/2 cup water or use tamarind paste add salt, turmeric powder and bring to boil in medium flame.
- Grind the fried items for milagu kuzhambu in to a powder and add to the boiling tamarind water and mix well.
- Let is boil for a while and remove it from the fire.
Notes:
- you can serve any green veg. or you can have Thlar Vadam or dried pappad Just keep one min. in MW.
- Dont take fried items.
Ingredients:
- There are many varities of Marandu podi, according to their custom. Here is another one.
- Sukku / fried ginger 250 gm
- ‘Thipli’ 5 gms
- Black pepper 20 gms
- Omam/ ajwan 5 gms
- ‘verali manjal’ 1 small piece
- ‘Jadi kai’ ‘Jadi pathri’ and clove small piece
- cardamom 2
- Palm jaggery 50 gm
- Ghee as per requirement
Method:
- Dry fry sukku, thipili. Omam, manjal and black pepper.separately.
- Grind them into a soft powder.
- Store it in a air tight container.
- When ever you need it pour ghee in a small pan.
- Put ‘jadi kai’ jadi pathri, clove and cardamom powder and put this powder as per requirement and mix well.
- Make ‘pagu’ out of ‘palm jagery’ / ‘panai vellam’ and pour in this.
- Make like ‘leagium’ and give for the ladies who delivered child.
- Very good for mother and child’s health and digestion.
