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SAMAYAL KURIPUGAL

Monday, July 13, 2009. KUNDU MILAGAI VATTHAL - 750 gms. DHANIA - 500 gms. VARALI MANJAL - 50 gms. TOOR DHAL - 3/4 TUMBLER. MILAGU - 3/4 TUMBLER. KADALAI PARUPPU - 3/4 TUMBLER. JEERAGAM - 3/4 TUMBLER. VENDHAYAM - 1/2 TUMBLER. ULUNDU - 1/2 TUMBLER. Measure in a normal sized tumbler. Dry all the above ingredients in hot sun. Grind them finely in a flour mill. Store it in a dry place. This powder can also be used to prepare kuzhambu. Subscribe to: Posts (Atom). View my complete profile.

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SAMAYAL KURIPUGAL | anandhirecipes.blogspot.com Reviews

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Monday, July 13, 2009. KUNDU MILAGAI VATTHAL - 750 gms. DHANIA - 500 gms. VARALI MANJAL - 50 gms. TOOR DHAL - 3/4 TUMBLER. MILAGU - 3/4 TUMBLER. KADALAI PARUPPU - 3/4 TUMBLER. JEERAGAM - 3/4 TUMBLER. VENDHAYAM - 1/2 TUMBLER. ULUNDU - 1/2 TUMBLER. Measure in a normal sized tumbler. Dry all the above ingredients in hot sun. Grind them finely in a flour mill. Store it in a dry place. This powder can also be used to prepare kuzhambu. Subscribe to: Posts (Atom). View my complete profile.

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SAMAYAL KURIPUGAL | anandhirecipes.blogspot.com Reviews

https://anandhirecipes.blogspot.com

Monday, July 13, 2009. KUNDU MILAGAI VATTHAL - 750 gms. DHANIA - 500 gms. VARALI MANJAL - 50 gms. TOOR DHAL - 3/4 TUMBLER. MILAGU - 3/4 TUMBLER. KADALAI PARUPPU - 3/4 TUMBLER. JEERAGAM - 3/4 TUMBLER. VENDHAYAM - 1/2 TUMBLER. ULUNDU - 1/2 TUMBLER. Measure in a normal sized tumbler. Dry all the above ingredients in hot sun. Grind them finely in a flour mill. Store it in a dry place. This powder can also be used to prepare kuzhambu. Subscribe to: Posts (Atom). View my complete profile.

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anandhirecipes.blogspot.com

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SAMAYAL KURIPUGAL: July 2009

http://anandhirecipes.blogspot.com/2009_07_01_archive.html

Monday, July 13, 2009. KUNDU MILAGAI VATTHAL - 750 gms. DHANIA - 500 gms. VARALI MANJAL - 50 gms. TOOR DHAL - 3/4 TUMBLER. MILAGU - 3/4 TUMBLER. KADALAI PARUPPU - 3/4 TUMBLER. JEERAGAM - 3/4 TUMBLER. VENDHAYAM - 1/2 TUMBLER. ULUNDU - 1/2 TUMBLER. Measure in a normal sized tumbler. Dry all the above ingredients in hot sun. Grind them finely in a flour mill. Store it in a dry place. This powder can also be used to prepare kuzhambu. Subscribe to: Posts (Atom). View my complete profile.

2

SAMAYAL KURIPUGAL: RASAM POWDER

http://anandhirecipes.blogspot.com/2009/07/stuffed-capsicum.html

Monday, July 13, 2009. KUNDU MILAGAI VATTHAL - 750 gms. DHANIA - 500 gms. VARALI MANJAL - 50 gms. TOOR DHAL - 3/4 TUMBLER. MILAGU - 3/4 TUMBLER. KADALAI PARUPPU - 3/4 TUMBLER. JEERAGAM - 3/4 TUMBLER. VENDHAYAM - 1/2 TUMBLER. ULUNDU - 1/2 TUMBLER. Measure in a normal sized tumbler. Dry all the above ingredients in hot sun. Grind them finely in a flour mill. Store it in a dry place. This powder can also be used to prepare kuzhambu. Subscribe to: Post Comments (Atom). View my complete profile.

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Monday, July 13, 2009. KUNDU MILAGAI VATTHAL - 750 gms. DHANIA - 500 gms. VARALI MANJAL - 50 gms. TOOR DHAL - 3/4 TUMBLER. MILAGU - 3/4 TUMBLER. KADALAI PARUPPU - 3/4 TUMBLER. JEERAGAM - 3/4 TUMBLER. VENDHAYAM - 1/2 TUMBLER. ULUNDU - 1/2 TUMBLER. Measure in a normal sized tumbler. Dry all the above ingredients in hot sun. Grind them finely in a flour mill. Store it in a dry place. This powder can also be used to prepare kuzhambu. Subscribe to: Posts (Atom). View my complete profile.

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