Kumayam

Kumayam is a traditional sweet in Chettinadu. Usually this will be the sweet in weddings for the evening tiffin in Ponnai allaicha Palagaram. This sweet is very healthy and good for Uterus similar to Ulandham Kazhi, once girl child attains puberty they will serve this sweet, to reduce waist pain along with Gingelly oil and Egg. I usually prepare this sweet for Neivedhyam on special occassions.

Ingredients:

Flour Preparation:

Whole Urad dhal - 5 cups
Raw rice - 1 cup 

Moong dhal - 1 cup

Rest:

Kumayam Flour - 1/2 cup
Jaggery or Palm Jaggery - 1/2 cup
Ghee - 5 Table spoons
Cardamom Powder - 1 Tea spoon

Method:

Take the ingredients under flour preparation, dry roast it and powder it. Take a 1/2 cup of Kumayam flour, 1/2 cup of Jaggery or Palm Jaggery, make a pagu with Jaggery by adding little water, filter it. Add water to the flour make it kind of dosa batter, add jaggery pagu, cook it till u get better consistency, add Cardamom powder for flavour and add ghee as final touch, remove it from flame, serve it to the dish, hope it helps.

Tips:

Quick sweet if you have flour in stock. I usually store it in freezer as it's mom preparation to save from bugs.

My mom says before making it fry the flour in ghee to get better rich taste.

Kavuni Arisi

Kavuni Arisi is a traditional sweet in Chettinadu. Usually this will be the sweet in weddings for the breakfast. And will be served in special occasions like Son-in-law visits his Mother-in-law house. Rice used in this sweet is healthier to have it that too for breakfast. I usually prepare this sweet on my family members birthday by soaking the rice at over night. Always will be in my packing list from Devakottai to Florida.
Let’s check this sweet’s history. Our Patta Aiya's had trade to Rangoon - former capital city of Burma, Malaysia. They brought back a lot of things like black rice. It must have found its way into Chettiar households through these routes.

Now let’s look on health benefits of this rice, reduces blood Cholestral level, good fiber content helps for digestion, Can be added as a part with Idli rice while making Idli/Dosa batter with same method. Tried many times, Idli tastes good and soft, color attracts kids as Idli looks new.

Let me give you the recipe of making this sweet KAVUNI ARISI.  

Preparation time: 20 minutes
Cooking time: 15 minutes
No. of servings: 4

Ingredients:

Kavuni Arisi  - 1 cup
Water - 5 cups

Sugar - 1/2 cup

Shredded Coconut - 1/4 cup
Cardamom powder - 1 Tea spoons
Ghee - 3 Table spoons

Method:

1. Take a cup of Kavuni rice, Will get special rice in Chettinadu, we do get pure quality in Singapore and Malaysia. Soak this rice overnight for 10 hours.
2. Pressure cook this rice by adding water 1:5 ratio.
3. Leave around 5 whistles as this rice is bit tough. Pressure has to be released naturally. Now rice will be soft and mushy.

4. If rice is not cooked and u feel there is an excess water, u can cook some more time by smashing the rice by laddle.
5. Add Sugar, Shredded coconut, Cardamom powder, Ghee in the same cooker pan and mix well, u can feel good aroma while mixing it.Then serve it to the dish.

Tips:

1. Rice has to be soaked not less than 10 hours and cooked for 5 whistles, else this rice will not be cooked properly.

Kandharappam

Kandharappam is a traditional sweet in Chettinadu, this dish occupies first place under Paniaram family, recipe similar to Vellaipaniaram, only difference is adding Jaggery. Usually this will be the predominant  sweet in marriages for the breakfast. Usually this sweet is offered to Lord Muruga, name to resembles the same "Kandar + Appam" - Kandanku aana Appam.

Preparation time: 20 minutes
Cooking time: 10 minutes
No. of servings: 4

Ingredients:

Raw Rice or Paniarathu arisi - 1 cup
Urad Dal - quantity that sits on a cup top

Jaggery - 3/4 cup

Grated Coconut - 1/2 cup

Method:

1. Take a cup of raw rice, Will get special rice for this dish in chettinad called Paniarathu arisi, Kandarappam will be so good by using this rice. After taking a cup of rice just flatten the quantity. In our place they mention that "Thalaya thatti podarathu"
2. On top of the cup with rice, add Urad dal, quantity of Dal will be which sits on a cup top.
3. Soak the Rice and Dal for 2-3 hours.

4. Finely grind the batter, While started grinding add Jaggery little by little, at the end of grinding add grated Coconut, batter consistency should be similar to Dosa batter, don't add water while grinding it, as Jaggery will loose out water. 

5. Once the batter is ready, add a pinch of Elaichi powder.

6.  Take a deep Pan with round Ladle, have more concern about this, as Paniaram shape depends on the Pan & Ladle, Border of the Paniaram will be perfect if you chose correct one.

7. Mix the batter once with ladle before pouring it, repeat the same for every Paniaram, Important note is at a time u can cook only one Paniaram not more than that.
8. Pour the batter in same space, when it's get puffy, pour oil with ladle on top of the Paniaram, Serve it to the dish.

Tips:

1. Check first one whether it's cooked properly, if it's not cooked properly add bit water to the batter and try next one. Mostly Kandharappam will not goes on toss like Vellaipaniaram as it has Jaggery in it, so shape will be perfect. 

2. If the Paniaram turns size as so broader one not puffy like Pappad then u can add few spoons of Raw rice flour to the batter for consistency and try next one.