Recepies - Krishnagiri District.

TEMPLE - BRAHMA TEMPLE
PLACE - KRISHNAGIRI DISTRICT (HOSUR)
DISH NAME - VALLARAI KEERAI CHUTNEY
INGREDIENTS
ITEMS QUANTITY (In grams)
Vallarai/Brahmi Leaves 300g
Coriander Leaves 75g
Curry Leaves 5g
Dried Red Chillies 4g
Urad Dal/Split Black Gram 4g
Mustard Seeds 4g
Asafoetida Powder 2g
Onions 75g
Tomatoes 75g
Salt 6g
Refined Vegetable Oil 15ml
METHOD:
● Heat oil in a pan/kadai, add mustard seeds, when it splutters, add urad dal and red chillies.
● When urad dal turns golden brown, remove the dal and chillies from the kadai and keep it aside.
● In the same kadai, add the onions and tomatoes and saute them for a few minutes.
● Then add the Vallarai/Brahmi leaves and coriander leaves and saute on low heat until it wilts and
the raw flavor goes.
● Now add the dal and red chillies back to the kadai and switch off the heat. Once it cools, grind it a
little coarse with needed salt adding very little water.
● Once the ingredients are ground into a fine paste you can season the chutney. To do so heat some
oil in a pan, add mustard seeds, curry leaves, black gram and asafoetida to the hot oil, then pour
this oil onto the chutney and serve.
NUTRITIONAL VALUE:
Vallarai Keerai has many medicinal properties. It is rich in Iron, Calcium, Vitamin A, Vitamin C, minerals, and also
contains all the ingredients needed for a healthy blood quality in the right proportions. Further, it benefits from
nutrients necessary for a better brain function.
This green is an ideal medicine for ulcerous mouth. Patients suffering from this condition can chew 3 or 5 vallarai
keerai leaves raw in the mornings and evenings. They can see its amazing curing effects within a few days. It also
enhances memory power, and is an ideal treatment for several complaints like throat-block, fever, cold, and fatigue.
It cures constipation and clears the dimness in the eyes as well
TEMPLE - DAKSHINA TIRUPATI TEMPLE
DISH NAME - DRY FRUIT LADDU
INGREDIENTS
Black dates (de-seeded) 200g
Dried Figs 100g
Almonds/Badam 50g
Cashew 50g
Dried Raisins 50g
Dried Coconut (optional) 30g
Dried Melon Seeds 10g
Cardamom (optional) 1.5g
Ghee 15ml
METHOD:
● Firstly begin to roast the almonds in a pan until they get browned.
● Keep stirring the almonds at intervals. You can also lightly roast the almonds. Set aside.
● First lightly crush the cardamom pods in a mortar-pestle. Then remove the peels and crush the seeds
coarsely. Set aside.
● Roughly chop the dates and figs.
● In a spice grinder, blender or mixer-grinder add the chopped dates, figs, cashews, raisins, almonds,
desiccated coconut and the coarsely powdered cardamom powder and grind them until slightly coarse.
● Add the roasted almonds and dried melon seeds to the coarsely ground mixture.
● Make small balls from your hands and the dry fruits laddu are ready.
NUTRITIONAL INFORMATION:
● Dryfruit Laddu has had a lot of advantages and purposes in adding it to regular diet since ancient times. One
will be surprised to know the health benefits of Dryfruit Laddu.
● Dates are loaded with various kinds of antioxidants which help in removing free radicals and prevent cell
damage. It also helps in promoting heart and eye health.
● Figs are loaded with fiber that helps in many digestive-related issues and acts as prebiotic and promotes gut
health.
● Almonds are loaded with fiber, protein and healthy fats hence can be included in a healthy diet for weight
loss.
● Cashews contain healthy fats, protein and calcium which improves brain and bone health.
● Raisins are loaded with antioxidants that help fight cancer cells. The iron content is good for cardiovascular
health.
TEMPLE - BRAHMA TEMPLE
DISH NAME - PAAL ANNAM/PAAL PAYASAM
INGREDIENTS
Rice 50g
Milk 1 liter
Jaggery 85g
Cardamom 1g
Raisins 10g
Almonds 10g
Cashews 10g
Ghee 20ml
METHOD:
1. Wash the rice thoroughly.

2. To a large, heavy-bottomed vessel, add rice and milk.
3. Over medium flame, steam the mix for 15 minutes in a pressure cooker till the rice is well-cooked or
cook in a heavy-bottomed vessel till the rice is mashable and all the milk has been absorbed.
4. Next, mash the rice lightly with a heavy ladle.
5. Let this cooked and mashed rice cool till it is just warm to touch or to room temperature. This step is
important as the milk in the mix will curdle if it is hot when the jaggery syrup is added.
6. In a heavy bottomed vessel, heat the ghee.
7. Add the cashew,almond and raisin to the ghee.
8. Fry the cashews,raisins and almonds till light brown.
9. Add 1/4 Cup water to the ghee and fried cashews,raisins and almonds. Use less water if you want your
paramannam to be thick.
10. Bring to a boil.
11. Add the grated jaggery.
12. Over medium heat, stir the jaggery continuously till it thickens a bit.
13. Turn off the heat and let the jaggery syrup cool till it's lukewarm or at room temperature.
14. Add the cardamom powder and edible camphor, and mix well.
15. When both the syrup and the rice are lukewarm, mix them together and serve.
NUTRITIONAL INFORMATION:
Generally the main ingredients added in payasam is milk and cardamom. Milk has so many health benefits.
It strengthens the bones, gives glowing skin,gives immunity powers, prevents tooth cavities and prevents
some types of cancer. Cow's milk is best for people of all age groups.
Cardamom contains many nutrients like Calcium,Vitamin c, Vitamin B 6, Iron and Magnesium. If we chew a
few cardamoms it cures bad breath, prevents heart problems, controls cholesterol,cures kidney problems
and regulates blood flow. Cashews and dry grapes added in payasam also has many health benefits like milk
and cardamom.

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TEMPLE - BRAHMA TEMPLE

PLACE - KRISHNAGIRI DISTRICT (HOSUR)

DISH NAME - VALLARAI KEERAI CHUTNEY

PLACE - KRISHNAGIRI DISTRICT (HOSUR)

DISH NAME - DRY FRUIT LADDU

PLACE - KRISHNAGIRI DISTRICT (HOSUR)

DISH NAME - PAAL ANNAM/PAAL PAYASAM

1. Wash the rice thoroughly.

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