Avarakkai Poriyal


1/2 Kg - Avarakkai
1 chopped Onion
1 tsp - Red chili Powder
Salt to taste
Oil,Mustard seeds and curry leaves for seasoning


Cut the avarakkai into small pieces and steam them in a pressure cooker for 15 minutes. Drain the vegetable and keep aside. In a pan heat a little oil , season with mustard seeds and curry leaves. To this add the boiled avarakkai , 1 tsp red chili powder and salt for taste. Saute till the smell of red chili powder vanishes and then garnish with curry leaves.

This curry goes well with Melagu Rasam and curd rice.

Vada Kulambu

This Kulambu is one of the specialities of Patti . It tastes so yummy and we just cant stop eating it.


1/2 kg - Kadalai Paruppu soaked overnight
2 Chopped Onions
1 Coarsely cut Onion
2 Chopped Green Chillies
3 tsp - Red Chili Powder
2 tsp - Coriander Powder
1 tsp - Turmeric Powder
2 piece of coconut
1 Cup - Tamarind Paste
1 tsp - Jeera
Salt to taste
Oil for Deep Fry
Curry leaves for garnish


In a blender , mix the kadalai paruppu and green chillies. It should not be made to a paste but coarsely ground to form a mixture. Make small balls and set them aside. Heat oil in a thick bottomed kadai, and deep fry each ball in it.

To make the kulambu. Mix the tamarind paste, Red chili Powder, coriander Powder and salt. In a saucepan heat a little oil and season with mustard seeds and curry leaves. Add the mixture and bring it to boil. Make a paste out of the coconut , jeera and the coarsely cut onions in a blender.

Add this paste to the boiling mixture and simmer for a few minutes. When the kulambu is almost done , add the fried vadai balls in it and let it boil for another 5 minutes. Garnish with Curry leaves and serve hot with rice and papad.

Innipu Appam

This dish was originated from the border places of Kerala and Tamilnadu.The town of Nagercoil is supposed to have a mix culture of Tamilnadu and Kerala, this is where this dish was created.


4 Ripe Nenthram Banana
3 cups - Maida
3 cups - Jaggery Syrup
A pinch of salt to taste.
Oil for deep fry


Jaggery Syrup:
Dissolve 1 Kg of Jaggery in water. Filter the syrup to remove the dirt particles if any. Allow this syrup to boil in a thick bottomed pan till a drop of jaggery , stays undissolved in water.

Cut the nenthram banana into small slices and set aside . Mix Maida , jaggery syrup and the salt with water to make a batter out of it . Heat the oil in a thick bottomed pan, in order to deep fry the appam. Dip the banana slices in the batter and deep fry them, till its golden brown.

This dish makes an amazing evening snacks and will be relished a lot by kids .


Tomato Chutney


4 Ripe tomatoes
1 chopped onion
5 chopped green chillies
Oil and mustard for seasoning
Salt to taste


Steam the tomatoes in a pressure cooker for 15 minutes and allow it to cool . Chop onions and green chillies into small pieces. Blend the cooked tomatoes to make a pulp in the blender. In a pan , heat a little oil and add mustard seeds , followed by curry leaves for seasoning. Add the pulp to the seasoning and allow it to boil. If you have water left from the cooked tomatoes add it to the mixture along with some salt and let it boil. Garnish with coriander leaves and serve hot with idly, dosa or Chapati.

Vendakkai Pachadi

This is dish that you will find in almost all the marriages in Tirunelveli. Its a famous dish and tastes yummy with Drumstick or Raddish sambhar..


1/2 kg - Lady Finger
3 tsps - Red chilli powder
3 tsps - Coriander powder
Tamarind paste to taste
1 tsp - jeera
2 - piece of coconut
Oil for seasoning
Onions and Tomato for seasoning
Mustard and curry leaves
Salt to taste


Cut the Ladys Finger into small pieces, and set aside. Cut onions and tomato in lengthwise . Steam the ladys finger , Tomato , Tamarind Paste , Red Chilli Powder , Coriander Powder and the turmeric powder in the cooker for 15 minutes.

In a sauce pan, heat some oil . Add mustard seeds , as they begin to sputter , add the curry leaves and chopped onions . Add the boiled ladys finger to it, and let it boil. In a blender mix, Coconut and jeera to make a paste. Add this paste to the boiling ladys finger and let it boil to consistency. Add salt to taste.

Serve hot , garnished with curry leaves,along with sambhar or curd rice.

Egg Masala


4 - Hard Boiled Eggs
2 tsp - Red Chili Powder
3 tsp - Coriander Powder
1 tsp - Turmeric Powder
Oil for frying
Salt to taste.


Boil the eggs and de shell them. Set aside. Make a paste out of the Red chili powder , Coriander Powder , Turmeric Powder and Salt. Heat oil in a pan and pour the mixture in it , simmer and keep stirring till the quantity reduces to a gravy consistency. Slit the eggs into two , and place it in the gravy. Garnish with coriander leaves and serve with rice.

A Gift from your Grandchildren !!

Welcome to our Janaki Patti's Kitchen ....

This is a place where you can find the most exclusive and authentic reciepes of the south most part of Tamil Nadu .. Tirunelveli ..Cheranmagadevi

Patti is the best cook in the whole world ... we actually gain few kilos when we visit her... there is a totally different aroma in her cooking which makes us yearn for her food ..

This blog is dedicated to her and her tireless ways of making us what we are today through her children ... we are proud of you Patti

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