muru koyambu

2 cups sour curd,
soak handful raw rice, 1 tsp jeera, green chilly, 1 tsp mustard, 1 tsp kadala parupu, ginger, coconut.
grid the above to paste, add to curd and boil.
season - karuvapula and mustard in coconut oil.

nallika pickle

take a heavy kadai, use enough oil. Once the oil is hot, put the nallika into the hot oil add turmeric, rock salt, chilly powerd (or bedekar pickle mix) mix well and cover. Keep covered for a few minutes and turn off the heat.

pidi koyakata

take 1 cup raw rice, wet it thoroughly, then dry it on a thin towel or news paper. Let it almost be dry, after which grind it in a mixer. If it is too wet, it will become a paste, we want it to turn out like rava after grinding it. prepare seasoning of - karuvapula, grated ginger, coconut, red and/or green chilly, mustard, urad dal and add the rava powder to it. Boil 2 cups of water in a kadai, add salt to taste, LG. when water boils add the rava powder and stir till it becomes a paste like consistency. Turn off the heat, once it cools enough to hold, make oval, elongated koyakatas using your hands and keep it aside. Prepare a steamer like a iddli steamer, place the koyakata in the steamer till it cooks. Once it cooks it puffs up and can be cut easily (that is indication it is cooked).

moure (curr) kali

puyungal (boiled) rice 1 cup - soak for at least 4 hrs, grind it to idli maku consistency, some grain bit is good, add rock salt for taste. Let it sit outside and ferment - 1/2 days (depends on the weather outside).
When ready to prepare, add 1 cup sour curd, consistency should be like dosa maku add water if required.  Season - use coconut oil, muru molaga, LG powder - add salt as required.
Put the mixture in a heavy pan/kadai , use low flame and keep stirring. It is ready when the mixture does not stick to the sides any more, put a lid and close - so it cooks and sweats till it becomes semi-transparent. Turn off heat, prepare a plate by buttering it, pour this mixture and let it thicken. Then cut it into diamonds shapes.