1.

Ingridients: - 2 cups - 10 peices

Method: Fry the seseme seeds on low flame nicey for around 10- 15 mins. Fry red chillies Grind together after adding salt to taste. Store in air tight container. 2. Ingrediants - 50 gms

Method: Heat ghee in pan amd roast black gram to light brown. Then add vaam and chilies to it and fry them for few minutes on a low flame. Allow them to cool. Then add salt to it and powder in a dry blender. Goes well with hot rice and Ghee. 3. Ingredients: - 100 gms - 10 pieces -2 spoons - 2 spoons - a handful. Method: Heat a frying pan and fry asafoetida, urid dal, channa dal in dry pan. When this turns light brown add red chilli, dhaniya, curry leaves. Fry all these and leave it in that pan itself (even after switching off from heat) for a while so that all will become crispy. Add salt and grind this and allow it to cool. keep it in air tight jar and use this whenever needed.

4. Ingredients - 100 gms - 10 peices Method Heat a frying pan. Add ell Poppy seeds and fry. Heat oil in a frying pan. chilli, salt and fry till red. Grind all the items coarsely.

5. Ingredients: - 75 gm 2 - 10 peices

Method: In a pan, dry roast the ginger and break into pieces. Heat ghee in a pan and roast. the grams until turns to golden brown. Allow to cool the grams for 5-10 minutes. Grind the ginger,gram and salt into fine powder. Serve with ghee and rice. 6. Ingredients - 3 handfuls - 50 gm - a small piece - a small ball - spoon - 1 spoon - 10 peices

- 25 ml Method

Dry the curry leaves in shade. Heat 2 spoon of oil in a frying pan. Add ulutham paruppu, asafoetida, mustard, cumin, peppercorn, chilli, fry and set aside. Heat 2 spoon of oil in a frying pan. Add curry leaves, fry and set aside. Powder the fried items with tamarind and salt. 7. Ingredients: - 11/2 cups - 1/2 cup - 1/2 cup - 10 peices - size of a marble - 1/4 tsp Method Wash the coriander leaves and also the stems, if they are tender, and allow it to dry on a thin muslin cloth , preferably overnight. Put the dry leaves in a pan and stir, on medium heat, for a minute or two till they wilt and start giving off an aroma. Remove from stove and keep it aside. In the same pan, roast the urad and chana dals till golden brown. Now add the chillies and asafetida powder. Remove from heat and cool.Put all the ingredients in the blender/ grinder jar and powder till the the coriander leaves are well ground. The powder will be a little coarse in texture. Bottle and refrigerate.This chutney powder goes well with idlis, dosas or rice and yogurt. If it is served with idlis or dosas, you may add a bit of oil as for milagaipodi. 8. Ingredients - kilo - 2 spoon - 50 gm 10 peices - a little Method

Dry the nellikai ( gooseberry ) in the sun. Grind nellikai ( gooseberry ), cumin, asafoetida, sukku, peppercorns and salt in a mixie.Nellikai podi can be eaten with rice and ghee.