Pasi Paruppu (soaked yellow moong dal)
Ingredients: Yellow moong dal – 50 grams Water – just enough to cover the moong dal while soaking (2 inches above moong dal level) Method: Soak yellow moong dal in water for at least 30 minutes. The way to test is when you take the moong dal. It should be soft to consume. Strain the water. Add tender cucumber and lemon juice to the softened moong dal
Neer Moru (Buttermilk)
Ingredients:
Cow milk curd – 1 cup
Water – 5 cups
Method: Beat curd with water, making it a thin liquid. Neer Moru (Buttermilk) is ready.
Panakam
Ingredients:
Jaggery – 150 gms
Water – 600 ml (three glasses)
Juice of three lemons (medium size)
A little cardamom (optional)
Method:
Soak jaggery in the water (use drinking water only) till it melts completely. Filter the water to remove any particles. Add the lemon juice.
While paanakam is refreshing at room temperature, it tastes even better when chilled.
THULLU MAAVU (GROUNDRICE WITH JAGGERY POWDER)
Ingredients:
Jaggery powder – ½ measure (or Kalkandu (unprocessed rock candy sugar) powder)
Raw Rice – 1 measure (see how to make below)
Cardamom – a pinch
Cow ghee – very little
Making the Rice Flour – Method: Soak raw rice in water for 30 – 45 minutes. Strain the water completely. Use a dry cotton cloth to drain the excess water completely. Grind into a fine powder. Do not sieve after grinding. Take one measure of this ground rice flour. Add ½ measure of jaggery powder Add a pinch of cardamom. Add a little cow ghee. Mix all these ingredients together.
Tullu maavu is now ready.