Lemon Pickle

Cut the lemons into small pieces. Soak in fresh lemon juice + salt + turmeric. Should be salty. Keep for a week. Will become paste.

Mustard + methi - dry roast and grind. Add red chilly powder. Add this to the lemon paste.

Heat sesame oil + hing to the above

Allam Pachadi

Dice ginger + channa dal + methi + red chillies. Fry in oil. Cool and grind. Add some bellam (lemon sized).

Cook liquid tamarind paste separately for about 3 minutes (not till pulikachal consistency)

Add the tamarind to the ground paste. Grind again. This can be frozen and add hot water whenever need.

Add mustard + urad dal as garnish.

Spinach Pachadi

Spinach leaves wash and dry. Fry in oil with closed cover till it becomes dark green. Should lose the water completely.

Add lemon sized tamarind so it soaks up.

Oil Fry red chillies + mustard + urad dal + hing.

Grind red chillies + spinach + tamarind. Add the poppu.

Heat oil + hing to preserve the pachadi

Kuruve Karam

Wash and dry Red Chilles (the mexican variety). Fry in oil and make it soft. Put a cover. Add a lemon sized tarmarind to this. After it cools add salt.

Mustard + Vendhayam - Dry roast and grind. Should be 1 tsp for a handful of chillies. Small amount of vendhayam.

Grind the powder with the chillies.

Heat oil and when hot add Hing to it. Add this to the ground red chillies paste. Is a preservative.