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Friday, 16 February 2018

Ginger Pachadi

Here is video making of Home made Ginger Pachadi

A Traditional no-onion no-garlic recipe...

Aratikkaya Koora - Vazhakkai Gravy

Aratikkaya Koora - Vazhakkai Gravy (Raw Banana)
Posted by Swaminatha Sharma on 16/02/2018

(This is no Garlic Recipe)
Peel skin of 1 big size Raw banana, chop to 2 inches size and bring to 3/4 boil in Water added with Turmeric and Salt, Drain and keep ready.  In a kadai add 5 tsp of oil, temper mustard seeds, 1 tsp full of Jeera and 1 big size finely chopped onion and fry till brown.  Now in a mixer, add 2 medium sized Tomates, Green Chillies (According to your spicy level), 1 inch size Ginger and grind to paste.  Add this paste to the sauted onion and mix well.  Now add the boiled Raw Banana, add turmeric powder, Coriander Powder and mix well.  Check water consistency and Salt and add if necessary.  Now in a mixer, add 1 tsp of grated Coconut, 2 tsp of peanuts and 1 tsp of Raw rice, make it to a fine paste and add to the gravy.  Mix well, cover with lid and cook in medium flame for 2 mins.  Remove lid, stir well and serve hot with Raw Rice.  The best side for Roti also.

Your Aratikaaya Koora / Vazhakkai Gravy is ready.

Monday, 12 February 2018

Kadai Chole

Posted by Meera Sriram on 11/02/2018

2 cups channa
2 table spoon chole masala
1 tea spoon red chilli powder
1 tea spoon coriander powder
1 teaspoon cumin powder
1 teaspoon dried mango powder
1/2 teaspoon garam masala 
Salt to taste
Small piece Ginger cut into thin slices 
1 green chilli slit
2 tomatoes cut into big cubes
Ajwain(Omam) 1/2 teaspoon
Oil or ghee

Cook channa, drain the water and transfer into a bowl. Then add chole masala, red chilli powder, coriander - cumin powder, dried mango powder, garam masala and salt. Mix them well. Now take a pan, add oil or ghee. Once oil or ghee is hot add ajwain to that and transfer the channa .. cook for 2 mins and then add ginger, green chilli and tomatoes to that.. cook again for 2 mins. Garnish with cilantro.

Wednesday, 7 February 2018

Vella Surulappam

Video recipe on Vella Surulappam
A traditional Tanjore Cusine served in many houses made with Raw Rice, Milk, Jaggery and Coconut.  Please share this video to those who loves Tanjore / Traditional Cuisines.

Monday, 5 February 2018

Sweet & Sour Jujube

Sweet & Sour Jujube
Recipe posted by Shanthi Nilkar on 04/02/2018

Dry red chilli - 2 to 3
Coriander seeds(dhania)-1 tspn
Fennel seeds(saunf)-1/2 tspn
Fenugreek seeds(methi)-1/2 tspn
Cumin seed(jeera)1/2tspn
Salt to taste
Turmeric powder-1/2 tspn
Method:  First wash and dry it in sunshine for 2 days.  Take a kadai..dry roast coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, dry red chillies. Grind it coarsely.  Add 200ml of water..bring it to a boil...add jaggery,turmeric powder,salt to taste...add jujube's in it...let it boil for 15 to 20mts in low flame...cover the lid...till it becomes sticky.  Now add the grinded masala as per ur spiciness....just keep for 5 mts in low flame only....and switch off the flame.  After it is cooled,u can transfer it to a dry glass jar.  This can be kept for a long time...u can keep in sunshine and stir it occasionally.... It goes well with roti,paratha... You can even njoy eating this after lunch also...

Sunday, 4 February 2018

Coconut Powder - தேங்காய் பொடி

Recipe for Coconut Powder - தேங்காய் பொடி 
Posted by Anu Radha on 04/02/2018

One cup grated coconut
One small cup urad dhal
One small cup channa dhal
10 red chillies 5 balagai chillies
Asafoetida ...a pinch
Salt to taste

Dry fry each item well...first powder dhals and then add coconut... Powder it

Here comes the variation
1. U can use dry coconut also.(kopparai)..I used store bought dry coconut powder
2. If u use normal coconut..dry fry till water evaporates in very low flame...
3. U can dry fry little tamarind also and grind with other ingredients
4. U can dry fry curry leaves also and add with other ingredients
5. U can dry fry till/ ellu also 
6. U can add coriander leaves... Dry fry n add with other ingredients
Each one will give different flavour

Wednesday, 31 January 2018

Ready Mix Vathakuzhambu

Pack of 3 x 50 gms

You can Purchase from our Online Aaharam Store from this Link below


How to Use Aaharam’s Ready Mix Vathakuzhambu :  Soak lemon sized tamarind in 500ml warm water and extract Juice.  Unpack 50 gms of Ready Mix Vathakuzhambu and mix in the Tamarind Juice.  Add required salt and mix well.  Bring to boil in medium flame and once thickened, add 4 tsp of Gingelly oil and remove from flame.  Your authentic / traditional / homemade Vathakuzhambu is ready to serve.  No tempering required.  All ingredients mixed in the pack.

Ingredients : Red Chilly, Tuvar Dal, Chenna Dal, Urud Dal, Asafoetida, Pepper, Jeera, Cumin Seeds, Coriander seeds, Fenugreek Seeds, Rock Salt, Dried sun berry @ Manathakkali Vathal, Mustard Seeds, Curry Leaves.

Sunday, 28 January 2018

Village Karakuzhambu - கிராமத்து காரக்குழம்பு.

Posted by Swaminatha Sharma
Posted on 27/01/2018

A Typical karakuzhambu among the interior villages around Trich, Karur, Vaathalai, area, is made of special method with Brinjal. Are you aware of this members ?.. The flavor is arrived with the mixing of right proportion of the home-made powders and then its brought to cooking with Brinjal..  Here goes the typical recipe of Village Kara-Kuzhambu. கிராமத்து காரக்குழம்பு.

Soak lemon size tamarind in Warm water for 20 mins, extract juice and filter it. To this add 1/2 tsp Turmeric Powder, 1 tsp Red Chilly Powder and 1 tsp Coriander Powder, mix well and keep ready. In a Iron Satti (Vaanali), add 1/2 tsp of oil, temper mustard Seeds, Jeera, Curry leaves, Methi seeds, a pinch of Asafoetida and saute well. To this add Chopped Brinjal (2 inch size) and saute well. Add now 5 tsp of Gingelly oil and mix well. Once brinjal is cooked, add the Tamarind Juice and bring to boil in medium flame for about 10 to 20 mins. After 5 mins of boiling, add Kal-Uppu and mix well and cover with a lid until all are cooked. Remove the lid and mix well. You can see, oil starts oozing out on the top. Switch off flame and your Typical / Authentic Village style No-Onion / No-Garlic Village Kaara-Kuzhambu is ready.

Note : In villages, Cooked mochai seeds are added along with Brinjal. Some people add Kaaramani Payaru too. Some people make with Muthina Paagarkai + Mochai Kaarakuzhambu. It all depends on the vegetable available and the taste one requires to make this Village Karakuzhambu.

Thursday, 25 January 2018


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Sunday, 21 January 2018

Thirukarthigai Vadai - திருக்கார்த்திகை வடை

Anent to my post on Thirukarthigai Vadai - திருக்கார்த்திகை வடை 

As the name itself reveals, that this special vadai is made only on  Karthigai deepam and is famous between Vaathimals, in  Thiruvannamalai, North Arcot and Kanchipuram districts.  This Karthigai vadai is made of Urud Dal with Skin and hence it has its own  taste and aroma.  Since this Vadai takes more than normal time in prepration, the practise of making this Special Vadai has slowly come down and instead, people started making of Adai with some changes in the ingredients and method.  This change has been seen for the past 20 to 30 years only.. Previously, this Vadai was made in Banana leaves and served in banana leaves, very hot.  The chemical reaction when hot food is placed in banana leaves, makes a good change in our health system.  Once can see that this recipe does not contain Pepper or Jeera.  Only Ginger, Green chilly and Asafoetida is used and offered as Neivedhyam to God.  Today let us see how to make this Special / Authentic / Traditional Thirukarthigak Adai.  I got this recipe from a Maami from Tanjore who hails from TVmalai Dist and setted in Tanjore for more than 5 decades who is 80+ now.

Ingredients required : Whole Urud dhal 200 gms, Channa Dal 50 gms, and Paasi Paruppu 50 gms.  Ginger a big size.  Green chilly 5 to 7 nos or extra according to your spicy level.  (Normally 5 to 6 would be good enough for spicy level.  Else the taste of the ginger would be lowered, and one would find difficult to eat with much spicy level)  Curry leaves, Chopped corianders leaves, 2 tsp of Aaharam Asafoetida, Salt as required Oil for deep fry.

Preparation Method as given by Granny :  Soak Urud dal for 4 hours with skin.  Drain water, so that half the skin are removed and other half skins are retained.  Grind this after 8 hours with 3 green chillies, and 1/2 ginger asafoetida, salt without adding water to a coarse paste.  Keep ready.  Just 2 hours before grinding... Soak Channa dal and Paasi paruppu for 1 and half hours, drain water, spread on a white cloth and drain excess water.  Now add this dals to the grinded batter, add remaining chilly finely chopped, remaining ginger, again finly chopped, add salt if required, chopped curry leaves and chopped coriander leaves and mix well with hand only.  

In a wok, add Oil and bring to heat.  Take a ball size batter, make it into vadai shape in Banana leaf, make a hole in the middle and dip in the oil.  Let the flame be in medium.  Turn around in constant intervals so that Vadai's are cooked well.  If you want, you can poke the vadai with a skewer so that all the interiors are well cooked.  Normally it takes 15 to 20 mins for cooking in medium flame, so that the vadai turns very crispy outer and inner batter is well cooked.  Remove from flame and serve in Banana leaves only.

Your special / authentic / traditional Thiru-Karthigai Vadai is ready.
Serve with Joy / Serve with Pride.