10 Simply Divine Recipes

1. Udupi Kosambari (Soaked lentil salad) Take half a handful of split mung South Indian Temple Cuisine:
dal. Soak in water for an hour. Drain water. Add a handful of chopped
Temple towns in India act as th
cucumber. Mix in two pinches of salt. Eaten as a salad or served as a side
of culinary innovation. Palani i
dish to rice and curry. (Consistency: Dry). No Cook Recipe.
Panchamirtham and Rasagulas
in the Puri Jagannath temple. U
2. Palani Panchamirtham (No-cook Jam) Take four virupachi bananas (
mountain banana, from the town of Virupachi, near Palani). Peel and mash abode of Lord Krishna has give
well. Mix in half a handful sugar, one chopped dates, a bit kalkandu, raisins, huge hotel industry, spawning
hotels across the country. The T
a pinch cardamom powder and a spoon ghee. Mix well.
3. Lemon rice Heat a spoon of oil. Add two pinches each of mustard, curry Laddoo, Sabarimala Aravana p
Ambalapuzha Paal payasam ar
leaves, urad dal, Bengal gram, a chopped green chili and half a handful of
popular that over 30 tonnes of
chopped cashew nuts. Cook for two minutes. Add two pinches each of
payasam and over 150,000 ladd
turmeric powder and salt. Remove from fire and add the juice of half a
distributed to devotees every da
lemon. Mix with two handfuls of cooked rice. Garnish with cilantro and
days. Food cooked in temples d
serve.
4. Thenga Sadham (Coconut rice) Heat a spoon of oil. Add two pinches each onions / garlic as they are belie
stimulate baser emotions. Asaf
of mustard, curry leaves,urad dal, a red chili, a slit green chili, a pinch of
asafetida, a handful of grated coconut and two pinches of salt. Stir and cook a substitute. English vegetabl
for two minutes. Mix in two handfuls of cooked rice . Garnish with cilantro introduced to India in the last f
years) like potatoes, tomato, ca
and serve.
5. Sundal ( Spiced Chickpeas) Soak a cup of chickpeas in three cups of water beans, cabbage etc are not usua
overnight. Drain. Add two cups of water, three pinches of salt and pressure orthodox temples still use pepp
India) and not chili (introduced
cook for three whistles. Let cool and drain water. Heat a spoon of oil. Add
two pinches of mustard, two chopped green chilies, two curry leaves, cooked Portuguese). Many temples use
vegetables grown in or around
chickpeas and a handful of grated coconut. Mix well and serve.
So, though a variety of rice is s
6. Muniyodharan Pongal (Rice whole gram porridge). Add one cup of rice,
Prasad, tomato rice is conspicu
half a handful of whole green gram, 3 cups of water, two pinches of salt to a
absence.
pressure cooker and Pressurecook for three whistles. Let cool and mash
coarsely. Heat half a cup of ghee. Add a pinch of asafetida, cumin, and two
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pinches of coarsely crushed peppercorns. Mix in with rice.
Split Mung dal - 50 gms
7. Dadhiyojanam (Yogurt Rice ) Mix a cup of cooked rice (rice should not be Cucumber, lemon - 1 no
hot) with a cup of milk, half a cup of yogurt and two pinches of salt. Heat a Salt, Sugar As needed
spoon of oil. Add two pinches each of mustard, urad dal, coarsely crushed
Mountain bananas - 4 nos
peppercorns, half a handful of chopped cashew, a small bit of chopped
Dates, Kalkandu, raisins, almo
ginger, two curry leaves and a chopped green chili. Mix with rice. Mix in two 1/2 handful each
pinces of salt.
Ghee - 200 ml
8. Pulihora (Tamarind Rice) Take a spoon of tamarind paste. Mix in half a
Cardamom powder, Asafetida,
cup of water (100 ml). Mix in a pinch of turmeric powder, two pinches of salt powder
and simmer for around 5 minutes till it becomes a thick paste. Spread a cup Mustard, cumin , Bengal gram,
of cooked rice on a plate. Mix in the cooked tamarind paste. Heat a spoon of chilies, Green chilies, pepperco
oil. Add a pinch of mustard seeds, a dry red chili, a pinch of cumin, bengal Coconut - 1 no
gram, asafetida and a pinch of turmeric powder. Mix in half a handful of
curry leaves, Cilantro ( Kotham
roasted groundnuts. Stir and fry. Mix with rice.
bunch
9. Kesari (Semolina pudding) Heat a spoon of ghee. Add half a cup (100 ml) Chickpeas - 50 gms
of rava. Stir and roast on medium flame for around three minutes till it
Whole green gram - 50 gms
browns. Keep aside. Heat two spoons of ghee. Add a handful of a mix of
Rice - 500 gms
raisins, dates and chopped cashew. Add two cups (400 ml) of water and bring Yogurt - 200 ml
to a boil. Add half a handful of sugar. a pinch of cardamom powder and a
Rava ( semolina) - 100 gms
tiny bit of yellow / orange / red food colour. Gradually mix in the roasted

rava, breaking up the lumps. Stir and cook for around two minutes till it
Jaggery- 250 gms
becomes a semi solid. Will thicken considerably on cooling.
10. Sakkara Pongal (Jaggery rice) In a pressure cooker, add 1/2 cup rice, 1/2 Courtesy:
cup split mung dal and 2 cups water. Pressure cook for two whistles. Heat 1/2
cup ghee. Add a handful of raisins - chopped cashew - almond mixture. Add
1 cup jaggery and let melt. Mix in a pinch of cardamom power and the
cooked rice - dal mixture. Add 1/2 a cup of fresh grated coconut and 1/2 cup
of dry grated coconut (copra). Stir and cook for 5 minutes.