Showing posts with label After delivery recipe. Show all posts
Showing posts with label After delivery recipe. Show all posts

Marunthu Kuzhambu by Sowpernica

Pathiya Samayal Contest entry by Sowpernica

Small onions – 1 cup
Garlic cloves – 10 to 15
Salt – 2 ½ teaspoons
Sesame oil – 1 tablespoon
Tamarind – lemon sized ball
Mustard seeds – ½ teaspoon
Turmeric powder – ¼ teaspoon

Dry roast & grind to powder:
Omam – 2 teaspoon
Pepper – 1 teaspoon
Cumin seeds – 2 teaspoons
Sitharathai, Arisi thipilli, Sukku, Athimathuram –small quantities of each of these
Red chillies – 3 to 4

Prepare tamarind extract soaking tamarind in 1 ½ glasses of water.
Heat oil in a pan, add, mustard seeds & allow spluttering.
Add garlic cloves & sauté for a minute.
Add small onions & sauté till they look transparent.
Add tamarind extract, salt, turmeric powder & allow boiling until raw smell vanishes.
Add the ground powder & allow boiling until the kuzambu thickens & oil separates .
Serve hot with rice.
Could be refrigerated & used for a week to 10 days.

A perfect kuzambu when you are having a cold & for the winter season.

Brinjal Thogayal by Shripriya

Pathiya Samayal Contest Entry by Shripriya Ramakrishnan

Brinjal is one of the non-gassy vegetables that can be had without any restrictions during the postpartum period. It is one of my favorite vegetables so I prefered having it a lot of times during both of my after-delivery periods. The following is my favorite even now.

1. Brinjal - 3-4
2. Black pepper - half teaspoon or Red chillies 1 or 2 based on your preference.
3. Tamarind - gooseberry sized.
4. Oil - One-two tablespoon
5. For seasoning - Mustard, urad, asafoetida, jeera, and curry leaves.
6. Salt - as needed.

1. Fry whole brinjal in a kadai with little oil. Alternatively you can microwave the brinjal and avoid too much of oil consumption.
2. Fry the black pepper/red chillies in just 1/4 teaspoon of oil.
3. Peel the brinjal skin. 
4. Grind the peeled brinjal and the black pepper/red chillies with tamarind and salt.
5. In a kadai, pour little bit of oil and season with all the items mentioned for seasoning.
6. Add the ground brinjal-black pepper/red chillies paste.
7. Fry for sometime until it thickens to desired consistency.
8. Have it with hot rice and ghee or with chappathi.

1. You can add garlic also in the seasoning or fry it separately and grind it with brinjal and black pepper/red chillies.
2. If you want to make it for non-pathiya samayal and want it to be little spicy, omit black pepper and add red chillies and green chillies. And after seasoning, add finely chopped onion and fry them until cooked and then add the ground paste. This will be very good with chappathis.
3. You can just fry the whole brinjals, remove the skin, mash it with a maththu, then season it with mustard, red chillies, hing, urad, and curry leaves and mix it with rice and eat. Curd also can be added to the mashed brinjal.

Manathakkali Keerai Poricha Koottu by Vijaya Venkatesh

Pathiya Samayal contest entry by Vijaya Venkatesh

Manathakkaali keerai - a small bunch
coconunt - a small piece
red chilli - 1
pepper - 4 or 5
jeera - 1 tsp
salt to taste
boiled moong dal - 1 small cup

wash the leaves thoroughly and chop them. Add little water, salt and hing and cook. Grind coconut, chilli, pepper, jeera into fine paste and add. Finally add the cooked moong dal and mix well. Season this with mutard seeds, urid dal and curry leaves.
This dish can be mixed with rice and tastes wonderful.

Manathakkali keerai helps in healing the MOUTH ULCER (vaai punn) easily.

Modakkathan Keerai Dosai by Vijaya Venkatesh

Pathiya Samayal contest entry by Vijaya Venkatesh

A small bunch of modakathan keerai
Soaked parboiled rice and Urid dal as u do normally for dosas

While grinding, add the leaves also. It gives a light green colour to the batter. Allow it to ferment and make dosas as u normally do.
This Modakathaan keerai is very useful in preventing Arthritis/Rhuematism

Podalanga poricha kozhambu by Geeta Sami

Pathiya Samayal contest entry by Geeta Sami

Pudalangai- 2 medium
Moong dal- 1/4 cup
Pepper -1 tbsp
Jeera -1 1/2 tsp
Curry leaves- few sprigs
Asafoetida- little
Turmeric- little
Salt- 1 tsp or to taste

Dry roast pepper and jeer and keep aside. cook moong dhal in pressure cooker or directly in a pan.
Wash the vegetable and cut to small pieces. steam them in microwave steamer and keep aside.
In a pan add water, then add the pepper and jeera powder and bring it to boil. Add the cooked vegetable and add salt to taste. let it cook for few minutes till you get the right consistency. then add hing and dried and roasted curry leaves.

Milagu Kuzhambu by Geeta Sami

Pathiya Samayal contest entry by Geeta Sami

Urad dhal -2 tbsp
Black pepper- 2tsp
Red chillies -3 nos
Asafoetida -small katti
Curry leaves - handful washed and rinsed
Tamarind - small lemon size (seedless)
Turmeric powder- 1/4tsp
Salt - 1 tsp or as req,
vegetables- Brinjals/ladies'finger /drumstick

In a pan, add little gingelly oil and fry the asafoetida. Then add urad dal and pepper. when the dhal turns brown add red chillies, tamarind and curry leaves. Let it cool. Then grind them to fine paste. Add turmeric powder and salt.

In a pan, boil water and add any veges like drumstick or ladies'finger or brinjals -cut into medium sized pieces and add little turmeric and a pinch of salt. When done, add the ground paste and add water and let it boil for about 5 min or so till you get the desired consistency. Adjust salt according to taste

Veppam Poo Thogayal by Shripriya

Pathiya Samayal Contest Entry by Shripriya Ramakrishnan

1. Veppambu - 6-7 tblspns
2. Red chillies - 4-5
3. Asafoetida - 2 pinches
4. Tamarind - one medium lemon sized
5. Salt - as needed
6. Oil - 2 tblspns

1. Fry veppambu, chillies, and asafoetida.
2. Grind it along with tamarind and salt.
3. Thogaiyal is ready. Mix it with rice and ghee/nallennai and enjoy.

Manathakkali Keerai Thogayal by Shripriya

Pathiya Samayal Contest Entry by Shripriya Ramakrishnan

1. Manathakkali Keerai (peeled and washed) - About 3 cups
2. Urad Dhal - about 2 tablespoons
3. Black Pepper - About 3/4 table spoon
4. Red Chillies - 3-4 (optional - depending upon the spice preference)
5. Tamarind - one small lemon sized
6. Oil - About 2 tablespoons.
6. Salt as needed.

1. In a kadai, pour one tablespoon of oil and fry manathakkali keerai until cooked. Remove from kadai and let it cool.
2. In the same kadai pour one table spoon of oil and fry the ingredients mentioned from 2 through 4 until urad dhal turns brown. Let it cool.
3. Grind everything together into a paste with tamarind and salt.
4. Mix it with hot white rice and nallennai, and relish with ilai vadam/appalam.

Kariveppilai Kuzhambu by Shripriya

Pathiya Samayal contest entry by Shripriya Ramakrishnan

1. Toor Dhal - 1 tblspn
2. Urad Dhal - 1/2 tblspn
3. Bengal gram dhal - 1 tblspn
4. Black pepper - 3/4 tblspn
5. Cumin seeds - 1 tblspn
6. Red chillies - 2-4 (optional)
7. Curry leaves - 15-20 strings
8. Asafoetida - 1-2 pinch
9. Methi seeds - 1 teaspoon
10. Grated coconut - 1 tblspn (optional)
11. Tamarind - medium lemon sized
12. Gingelly oil - for seasoning.
13. Mustard seeds and turmeric powder for seasoning.
14. Salt - as needed.

1. Fry the ingredients mentioned from 1 through 9 and grind it into a paste along with coconut, tamarind, and salt.
2. In a kadai pour gingelly oil and season with mustard seeds and turmeric powder.
3. Add the ground paste along with water according to your desired consistency.
4. Let it boil well until it thickens according to your desired consistency.
5. Yummy karuveppilai kuzhambu ready.

You can add about 15-20 cloves of garlic while frying all the other ingredients and grind and make it as "Poondu-karuveppilai kuzhambu"

Poosani Vithai Thogayal

Pathiya Samahyal Contest Entry by Malini

Pumpkin seeds - 2 cups(Use only the seeds & fibre portion of the pumpkin wedge)
Tamarind - 1/2 the size of a lemon
Coconut scraped - 1/2 cup
Dry red chillies - 3 or 4
Urad dhal - 2 tablespoons 
Perungayam,S alt - as per taste
Oil - 2 tsp.

Take out the tender seeds alongwith the small fibres (only the seeds and soft portion) from the pumpkinThe seeds should be very tender , else the thogayal will not taste good.
Fry chillies, perungayam and seeds in oil, till it shrinks well & the raw smell goes away.
Fry urad dhal till golden brown.
Allow it to cool. In a mixie, grind scraped coconut, chillies, e urad dhal, tamarind and salt. Then add the seeds and grind it till soft.

Poricha Rasam by Malini

Pathiya Samayal contest entry by Malini

Tomato – 2
Toor dall – ½ cup
Turmeric powder , Salt,perungayam – to taste
coriander & karivepilai for garnishing
Ghee – 1 tsp
Mustard seeds – 1 tsp

To be ground to a paste
Dhaniya– 1 tbsp
Channa dall - ½ tbsp
Milagu– 8 nos.
Jeera 1 tspRed chillies – 2
Oil (எண்ணெய்) – 2 tsp to roast above

Cut tomatoes put in the vessel, add water, salt and manjapodiand let it boil till the tomato pieces are cooked.Pressure cook the toor dall and keep it aside.

Add oil to a kadai. Add daniya, channa dal, milagu, jeera one after the other and roast well, Finally add the red chilles and switch off the stove. Let this cool and then grind it in a mixie adding little water to make a paste.Add this paste to the boiled tomato water, let it boil once and then add the cooked toor dall. Add water to bring it to the consistency of rasam. After adding water, just let the rasam boil once.

In a kadai, pour a teaspoon on ghee and when hot, add mustard seeds. When the mustard seeds crackle, add it to the rasam. Garnish with Corriander and Karivepilai

Leghiyam by Malini

Pathiya Samayal Contest Entry by Malini Mk

This is also called as Prasava Leghiyam

Arisi Thippili) - 10 sticks.
Sukku - small Piece
Basil - 100 g
Pepper - a table spoon
Jeera – Half table spoon
Dhaniya - Half table spoon
Elakai - 2 or 3
Vellam - 100 gm
Ghee - 1 tsp

Sun dry all the ingredients for two days except vellam.
After two days, dry grind the ingredients in a mixie .
Filter the grounded powder two to three times to get the fine quality.
Add half glass of water with the vellam and filter it to remove the solid .
Take a thick bottomed vessel and pour the vellam water.
Keep in medoum flame.When it starts boiling, add the powdered ground powder stir continuously.Keep the flame in low and stir for another ten minutes.
When the consistency becomes semisolid then add the ghee and stir for another five minutes.
Store in airtight jar once the legiyam cools down

Paruppu Thogayal by Malini

Pathiya Samayal Contest entry by Malini Mk

1 cup of toor dal / thuvar dal
1/4 to 1/3 cup of grated coconut (optional, usually they don’t use coconut for pathiya samayal I guess)
3-4 of dry red chillies
A pinch of perungaayam
2 tbsp of oil

Heat oil in a pan add Perungayam and add the toor dal. Fry until reddish golden brown - about 3-4 mins. add the coconut Next, add the red chillies Mix well with salt. Set aside to cool completely. Grind to a coarse paste with enough water.

Kandanthippili Rasam by Malini

Pathiya Samayal Contest recipe by Malini Mk

Kandathippili – 5-6 sticks
Arisithippili – 4-5 grains
Sukku – 1 tsp powdered
Milagu – 1 tsp
Jeera – 1 tsp
Red chillies – 2 nos
Perungayam – a small pinch
Few curry leaves
Turmeric – a pinch
Tamarind – paste from 1 lemon sized ball
Ghee, curry leaves, Jeera and mustard for tempering

Heat up a small pan and roast the kandathippili and arisithippili till they brown Add sukku, Milagu jeera, hing, curry leaves and red chillies and roast for a few more minutes. Dry grind. (you can be make and store it in advance to be used when requiredBoil 3 cups of water with tamarind paste, turmeric and salt for 10 minutes or until the raw smell of the tamarind goes. Add the ground powder. Temper with mustard, jeera and curry leaves in ghee.

Paruppu Thogayal by Rajeshwari Ganesh

Pathiya Samayal Contest entry by Rajeshwari Ganesh

Thuvar dal - 2 teaspoon
Pepper - 1/2 teaspoon
Salt - To Taste
Gingelly oil - 1 teaspoon
Curry leaves - few

Heat oil in pan and thurdal, pepper and salt and fry till the dal turns golden brown color.
Grind this in a mixer along with curry leaves and serve with hot rice

Sukku Thippili Marunthu

Pathiya Samayal Contest entry by Rajeshwari Ganesh

Sukku Powder - 1/2 spoon
Kandathipili - 5 gms
Omam - 1 spoon
Milagu - 2 spoon
Jeera - 2 spoon
Virali manjal - 1 spoon
Dhania - 4 spoon
Jaggery - 1/4 cup
Ghee or Sesame Oil - 8 spoons

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.

Manathakkali Vathal Sadham

Pathiya Samayal Contest entry by Rajeshwari Ganesh

Gingelly oil - 1 teaspoon
Manathakkali vathal - 2 teaspoon
Ghee - 2 teaspoon

Heat oil in pan, and fry the manathakkali vathal and take cooked rice and add fried manathakkali vathal along with ghee and mix well and eat

Manathakkali Vathal Pathiya Kuzhambu

Pathiya Samayal Contest entry by Rajeshwari Ganesh


Gingelly oil - 2 tablespoon
Tamarind - 1 gooseberry size
Mustard seeds - 1 teaspoon
Urdal - 1 teaspoon
Red Chilli - 2
Thur dal - 1 teaspoon
Manathakkali vathal - 1 teaspoon
Salt - To Taste
Ghee - 1 teaspoon
Curry leaves - few

Heat the tamarind in flame and soak in water and extract the tamarind juice and keep it aside
Heat ghee in a pan and fry the manathakkali vathal till it turns crisp. Take it in a plate and keep it aside
Heat oil in pan, add mustard seeds, when the mustard seeds starts to sputter, add urdal, broken red chilli, thur dal and fry till the dals turns golden brown color
To this add tamarind extract and salt and allow the vathakuzhambu to boil
When the raw smell of tamarind goes off, add the fried manathakkali vathal and curry leaves and remove from flame
Serve vathakuzhambu with hot rice and sutta appalam

Aingaya Podi by Rajeshwari Ganesh

Pathiya Samayal Contest Entry by Rajeshwari Ganesh

Ingredients :
Dhaniya (coriander seeds) - 2 tablespoon
Neem Flower - 2 teaspoon
Sundaikkai vathal - 2 teaspoon
Pepper - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Salt - To taste

Method :
Heat a heavy bottomed pan, and add all ingredients and dry fry the ingredients
Grind all the ingredients in a mixer to a nice powder
Serve the angaya podi with hot rice and ghee. This powder is good for stomach.

Rasam Using Kalathu Podi

Pathiya Samayal contest entry by Rajeshwari Ganesh


Tamarind - 1 gooseberry size
Kalathu powder - 2 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon
Ghee - 1 teaspoon

Heat tamarind in flame and soak in water and extract the juice in a vessel.
Along with the tamarind juice add the kalathu powder, salt and allow the rasam to boil
Heat ghee in a pan and when the ghee is hot, add mustard seeds and cumin seeds and allow it to sputter and then add this seasoned ingredient to the boiling rasam and remove the rasam from flame.
Serve the rasam with hot rice.