Kummayam

It is an excellent, easy to prepare, delicious chettinadu / chettinad sweet dish or dessert.

Ingredients:

• Raw rice (pacharisi / colam rice / kachcha chawal): ¼ azhakku (approx 60 ml)
• Black gram (uluttham paruppu / urad dal): ½ azhakku (approx 125 ml)
  Split green gram (pasipparuppu / moong dal wash): 2 azhakku (approx 500 ml)
• Jaggery (vellam / gud): 500 gm
• Ghee (nei): 200 gm
  
  
  Method:
  
  
• Roast the rice, black gram and green gram separately.
• Mix them together and grind to fine flour.
• Sift with the help of a sieve and keep aside.
• Take the jaggery in a vessel.
• Add a little water.
• Heat a little till the jaggery dissolves and filter.
• Mix this with the flour.
• Make up the consistency like that of dosai batter.
• Now, heat it slowly by adding ghee gradually.
• Cook till the appearance of shiny colour.
• Serve hot or cold.
  

Suitable to prepare during festivals and special family functions.

IDLI PODI (POWDER TO TAKE WITH IDLY)

• Roast and grind 100 gm each of Black gram (ulundam paruppu,urad dal), Bengal gram (kadalai paruppu,channa dal), 50 gm each of red chilli, white sesame and a few curry leaves, separately.
• Mix all with a little asafoetida (perungayam,hing) and required amount of salt.
• Store in air tight container.