Omapodi / Sev

Soak 1 spoon of omam in 1/4 cup water overnight. Filter this and keep aside. Take required quantity of gram flour (kadali maavu) and little rice flour together and add salt, hot oil and the omam water extract and mix well. Then carefully add water to form a sticky dough. Now stuff the dough in a presser (Naazhi-நாழி kuzhal) with bottom plate with small holes for omapodi.Take a kadaai, heat refined oil. Now press the dough in a circular rotation. Fry it for yellow or golden brown. Keep aside, press into pieces and store in a container. This can either be taken alone or can be added to karaboondhi as a mixture. The flavour of ஓமம் (Oregano) is a major player.

Mango Pachchadi

மாங்காய் பச்சடி

Raw mango மாங்காய் -2 ; Mustard கடுகு - 2 spoon; Fenugreek powder வெந்தய பொடி -1 spoon; Chilli powder மிளகாய் பொடி - 2 or 3 spoons; Oil கடலை எண்ணெய் - 4 or 5 spoon; Asafoetida powder பெருங்காயப் பொடி- 1/2 spoon; Sesame powder எள்ளுப் பொடி - 1 spoon; Method:- Peel the raw mango, cut into big pieces. Steam it for 1 whistle in cooker. Either you press with a masher or mash in a mixie, add salt as required. Place a kadaai on the stove, put mustard, fenugreek powder, chilli powder, pour oil, mix it well till mustard cracks. Now pour the mashed mango into it and keep stirring for at least 10 minutes. Now before finishing, add roasted sesame powder, mix it and switch off. Store it in a container. Some people add a piece of jaggery also while mixing it.