Fundamental Concepts and Principles
Tamarind -1½ palam
Green Chillies -1½ palam
Sukkankai -8 palam
Cooked Pigeon Pea -1½ palam
Black Gram – ½ palam
Cleaned Sesame Seeds – ½ palam
Green Chillies -1½ palam
Red Chillies – ? palam
Grated Coconut – ¼ palam
Method
1. Add tamarind to pure water ½ padi in a coated vessel. Fry separately in ghee or oil black gram, cleaned sesame seeds, pepper, chillies, grated coconut. Mix this with the tamarind pulp and keep it on fire and boil it.
2. Add pepper to the mixture. Cut green chillies into small pieces and fry it in the ghee and put it in the curry.
3. Add cooked toor dal to the curry. Instead of vathal, add sukkankai after removing the skin.
Hindu Compliance Body
The Hindu compliance body was established under the executive order of The Supreme Pontiff of Hinduism, dated August 14, 2020, order number 10010, under the title Reviving the Hindu Compliance System and Body
to create, promote, spread and teach the standard procedures for all products and services that are in compliance Hindu Shastras.
Copyright
HCS has the copyright of all its publications. No part of these publications may be reproduced in any form without the prior permission in writing to HCS. This does not preclude the free use, in the course of implementing standard, of necessary details mentioned above. Enquiries related to copyrights to be addressed to KAILASA.