Thursday, September 6, 2012

before you throw it away..

 Peerkangkai thol thuvayal (Chutney from Ridge gourd peels)


Ingredients:
Peerkangai peels  - from 2 gourds
urad dal                - 2 tsp
Tur dal                  - 2 tblsp
Red chillies           - 3
Tamarind               - the size of a marble
Oil                         - 1 tblsp
Asafoetida             - a pinch
Salt                        - to taste

Method:
In a pan, heat 1 tblsp oil and add the dals. Once they turn light brown add the red chilles and tamarind and hing. fry for a minute, drain and keep aside.
In the same pan , add a  little more oil and saute the ridge gourd peels till they become soft.
Turn off the flame and add to the fried ingredients and grind to a soft paste with enough salt and water.
Note 1: You can eliminate tur dal and add some coconut if you prefer it.
Note 2: you can make a chutney with the gourd's pulp in the same way. You can actually mix both and make the chutney. saute them separately as the pulp cooks much faster.
Note 3: If the peel is bitter, do not use it for the chutney.

Snake gourd seeds chutney ( pudalankAi vithai thuvayal)

Take out the seeds of snake gourd. Make sure that they are not hard or red. Tender ones are best for this.
In a little oil fry the seeds till  you get rid of their raw smell. drain and keep aside.
For half a cup seeds, fry 2 tsp urad dal till  golden brown. Fry 2 or 3 red chillies. Add asafoetida and take off heat. Cool
Add 2 tbsp freshly grated coconut, a small marble size of tamarind and salt  to the fried ingredients and grind to  a paste.



Nenthirangkai peel Thoran:
Your neighborhood chips shop guy will happily give these to you.
Cut the peels into bite sized pieces. Keep them soaked in water to prevent them from turning brown.
Pressure cook 1/4 cup moong dal. let it not get mashed.
In a pan heat oil . Add mustard seeds and urad dal.
Add the  peels, a little turmeric powder and salt.
using a pestle roughly pound together 3 tablespoon grated coconut, two green chilles and 1 tsp cumin seeds . you can pulse it in a mixie too.
When the peels are cooked, add the dal and pounded spice to the peels. Mix well and take off the stove.

Thoran can also be made using Raw papaya:
Cut raw papaya to bite size bits.
Heat 2 tsps oil. Splutter mustard seeds and Urad dal. Add raw papaya pieces, turmeric powder and salt. close and cook till the papaya is cooked.
Pound 3 tbsp freshly grated coconut along with green chillies, a small piece of ginger and a tsp cumin seeds. Add 1/2 tsp sugar (optional).
Add to the cooked papaya, mix well and take off heat.

Keeraithandu Sambar:

Save the tender stems of amaranthus greens (thandu keerai) after using the greens. Cut them to 2 inch pieces.

Keerai stems                     1/ 2 cup
Tur dal                               1/2 cup
Tamarind                            size of a marble
Sambar powder                  2 spoons ( recipe here)
Salt                                     to taste
OIl                                       1 tsp
Mustard seeds                    1/2 tsp
Asafoetida                           a pinch
Curry leaves                        a sprig

soak tamarind in 2 cups water and extract juice.
Pressure cook the dal, mash it and keep aside.
Heat oil in a pan. Add mustard seeds. Once they splutter. Add the keerai stems and saute for a minute. Add asafoetida and curry leaves.
Add sambar powder, mix well and add the tamarind juice and salt
Boil on slow flame for about 5 minutes.
Once the smell of tamarind evaporates , add the mashed dal .
Boil again for about 3 minutes.
Take off heat.

Keerai stems can also be used in Morkuzambu ( recipe here) and in moilaguttal or keerai masiyal ( recipe here)


 Parangkikkai thuvayal ( chutney from the fiber of red pumpkin)

Usually we throw away the tender fibrous part that is found  along with seeds right in the center of red pumpkin. These can be made into a tangy chutney.
Remove seeds and  take only the fiber.

Pumpkin fiber                    1 cup
Urad dal                             2 tsp
Tamarind                            size of a small marble
Red chilies                         3
asafoetida                          a pinch
Salt
Oil                                      1 tsp


Method:
Heat oil. Add Urad dal and fry it till they turn golden brown. add red chillies and fry just so that they become crisp. Add asafoetida and turn off heat. Drain.
In a little oil saute pumpkin fiber to get rid of raw smell.
Add the fried ingredients to tamarind and salt and grind to a chutney.

Mullangi keerai (Raddish leaves) in dal:
Ask your neighborhood green grocer to give you radishes with their leaves intact. Use them in your dal or sambar. They are a very good source of magnesium.





Inputs from 220 members:
Sheela DMello one more - peel only the outer tough skin from watermelon shells, and cook the fleshy white part like you do with bottle gourd.
Nicoleta Alina: My mother used to do a yummy jam from watermelon rind:)

Chandan Dev: not just ridge gourd,we even use the mangalore cucumber,chow chow peels as well to make chutneys.delish!

Asha Shenoy:Tender stems of Cauliflower can be used in Sambar.
( My note: They can also be used in stuffed Paranthas.)
Ridge gourd peel and potato cut fine, season with red chillies,mustard makes a tasty poriyal.
Devika Ramaratnam reminded me of Orange peel puli pachadi. Here goes the recipe: 
Peels of orange cut to small pieces : 1 cup
OIl                                                    : 2 tbsp
Tamarind                                          : size of a small lemon 
jaggery                                             : size of a small lemon
sambar powder                                : 2 tsp
Salt                                                  : to taste
Mustard seeds                                 : 1/2 tsp
Urad dal                                           : 1 tsp
Heat oil. Splutter mustard seeds. Add Urad dal. When it turns golden add the orange peels  and saute till they become tender.
Add thick juice of tamarind, salt, sambar powder and jaggery and let it boil on slow flame till it thickens. ( about 8 - 10 mins on slow flame)
Instead of sambar podi you can also use mensina podi/ gojju podi. (recipe here)
Or you can fry 2 tsp dhaniya seeds,1 tsp channa dal, 4 red chillies in a little oil. dry fry 1 tsp til. Add  1/2 tsp jeera and powder them together. If using this, there is no need to boil it in tamarind water. This can be added in the end before turning off heat.
 

Tuesday, September 4, 2012

Inji pachadi and Puli Inji

Ingredients
Ginger                        the size of a finger

Red chillies                 3-4

Coriander seeds         1tsp

Tamarind                    the size of a large marble

Grated Coconut         3  to 4 tblsp

Salt                            To taste

Mustard                     1 Tsp

Urad dal                    1 tsp

Oil                             2 tblsp

Jaggery                      a small piece or 2 tsp powdered.



Method:

Peel the skin and saute the ginger in a little oil till it turns brown
Fry the red chilly, Coriander seeds and grated coconut  separately
Grind the ginger along with these and tamarind. Add salt.
In a pan heat the rest of the oil, temper mustard seeds and urad dal.
Finally add the ginger paste and  saute them together till it thickens.
Switch off and add the jaggery.



A variation of this is 
Puli Inji

Ingredients:
Tamarind                     Size of a lemon
Green Chillies             1Cup (Chopped Fine)
Ginger                         ½ Cup (Chopped Fine)
Oil                               2 tbsp
Mustard Seeds           1 Tsp
Asafoetida                   ½ tsp
Turmeric powder         ½ Tsp
Salt
Jaggery                        a small piece

Method:
Soak Tamarind for a few minutes and extract thick pulp.
Heat oil in a pan. Add Mustard seeds. Once they splutter, add the ginger and Green chillies and turmeric powder. Saute for 2 minutes.
Add the tamarind extract and salt.
After it has boiled well add Jaggery.  When it is thick like a pickle remove from fire.




Kosumalli

Ingredients:
Split Moong                                1/4 cup
Green Chillies                             2 or 3
Cucumber(cut  into tiny pieces)  1/2
Raw mango (Chopped Finely)   1/4 cup
Asafoetida Powder                    1 pinch
Oil                                              1 tsp
Mustard                                     1 tsp
Curry Leaves                             A few
Salt                                           To taste

Method:
Wash and Soak the Dal for half an hour. Drain
Add chopped mango and Cucumber.
Heat oil. Add Mustard seeds and let them splutter. Add  the green chillies, asafoetida  and Curry leaves and pour over the Dal- vegetable Mixture. Add salt.

Chenai Kadi

Ingredients:
Chenai (elephant Yam)            : 1/2 Kg
Ginger                                      : 1 " piece
Green Chillies                          :  2
Tur dal                                      : 1/2 cup
Grated Coconut                       :  3 tbsp
Coconut oil                               : 1 tsp
Salt                                           : to taste
Curry Leaves                            : a few
Mustard seeds                          : 1/2 tsp
Method:
Clean , peel and cut about ½ kg elephant yam. The pieces don’t have to be of the same size. They can have a minced look.
Cut a few green chillies and a piece of ginger Add to the minced Yam pieces and pressure cook. Take out , add tamarind juice and cook together for a few more minutes till the raw smell disappears.
Pressure cook tur dal ( about half cup) separately.
Grind a handful of grated coconut.
Add the dal and coconut to the yam mix and cook together for a few more minutes.
Heat coconut oil. Splutter mustard seeds and curry leaves and pour over the kadi.

Ellu kuzmbu

Ingredients:
Vegetables                         : 1/2 cup
Sesame seeds / Ellu/Til      : a fistful
Dried Red chillies                : 3
Urad dal                              :1 tsp
Shredded coconut               : 1/4 cup
Tamarind                             : size of a small lemon
Salt                                      : To taste


Method:
Suitable vegetables for the dish: elephant yam, brinjal, ladies finger, drumstick.
Take a  fistful of black til. Dry fry it .
In a little oil fry dried red chillies, urad dal,  and shredded coconut.
Add the fried til to the above ingredients and grind to a paste.
Boil vegetables in tamarind water along with turmeric powder and salt. Once the vegetables are cooked add the ground paste and cook till the mixture thickens.

Jeeraga rasam / seeraka rasam

Ingredients:

Tamarind                   : size of a large marble
Cumin / jeera            : 1 tsp
Tur dal                      : 1 tsp
Red chillies               : 2
Curry leaves
Mustard seeds          : 1 tsp
Ghee                         : for seasoning
Asafoetida                 : a pinch
Salt                            : to taste

Method:

Soak tamarind in 2 cups of water and extract juice.

Soak cumin seeds, tur dal and red chillies in a little water for about 15 mins and then grind them to a smooth paste.

Boil tamarind water and salt till the raw smell of tamarind evaporates.
Add the ground paste and boil till the top gets frothy.
Take off stove.
Heat a spoon of ghee . Add mustard seeds and asafoetida and pour over the rasam.

Note: Optionally one chilli can be reduced and you can add 4 or 5 pepper corns.

Omam kuzambu

Ingredients:

Omam (ajwain)                     : 1 Tsp
Red chillies                           : 4
Tamarind                              :  large marble size
Sambar podi                         :  1/2 tsp
Turmeric powder                  :  1/2 tsp
Mustard seeds                     :  1/2 tsp
Curry leaves
OIl                                        :   2 tsp
Salt                                      :   to taste
Rice flour                             :  1/2 tsp

Method:

Heat oil in a pan. Add mustard seeds. split chillies into small bits and add them to then oil. Add omam seeds.
Extract juice of tamarind to make a cup and half. Add this to seasoning.
Add sambar podi, turmeric powder, salt and curry leaves and boil it on a slow flame for about 5 minutes.
Mix rice flour in a little water and add it to the kuzambu and bring it to a boil.
Remove from fire.

paruppu thogayal

Ingredients:

Tur dal                  : 1/2 cup
Whole pepper       : 1 tbsp
OIl                         : 1 tbsp
Salt                       : to taste

Method:

heat oil and fry the tur dal till it turns golden brown. Remove.
In the same oil, fry whole pepper corns.
Cool the fried ingredients, add salt and a little water and grind to a thick paste.


Method 2:

Use equal measure of Tur dal and Channa dal.Fry in a little oil.
Fry 3 or 4 chillies in oil.
Add half cup grated coconut and salt and grind to a smooth thick paste.


Travancore/ Palakkad parupputhogayal
 Ingredients:
Split green gram dal (payaru)
Coconut
Cumin seeds
Salt
One red chilli or a few pepper corns.
Method:

Clean and dry fry split green gram and grind to a coarse powder. Soak in water for an hour. Add coconut, chillies/ pepper, Cumin seeds and salt and grind to a paste.
 

Ventha saar

Ingredients:
Tamarind  extract                from lemon sized ball
green chillies                       6 - 8
jaggery                                a small piece
Asafoetida                           a pinch
Turmeric powder                 1 tsp    
salt
gingely oil                             2 tbs
rice flour                               2 tsp
mustard seeds                     1/2 tsp
fenugreek                             1/2 tsp
Curry leaves


Method:
Heat oil in a pan. Add mustard seeds. After they splutter add the chilli pieces,fenugreek,curry leaves  and asafoetida. Add turmeric powder, tamarind water, jaggery and salt. Boil till the raw smell of tamarind evaporates.
Dissolve rice flour in some water and add it to the saar and boil for a couple of more minutes.

Monday, September 3, 2012

Kadappa

This is a speciality in Kumbakonam hotels. It is sometimes even called Kumbakonam Kadappa.
This is served with dosa and idli and is a great combination for chapatis.


Kadappa:
Garlic                                  : 100 g
Cinnamon/ lavanga Pattai     : 10 g
Clove                                  : 3
Onions                                :  300 gm
Potato                                 :  300 g
Moong Dal                          :  200 g
Fried Gram/Pottukadalai      : 50 g ( abt 4 table spoons)
Green chillies                       : 10/ 12
Corainder leaves
Coconut                              :half cup
poppy seeds/ gasagasa        : 20 gm ( 4 tsp) soak the gasagasa for a few minutes before grinding.
Turmeric powder                : 1/2 tsp

Method:
Cook the dal in sufficient water.
Boil potatoes and crumble them.
Grind fried gram, coconut, 4 cloves garlic, 20 g gasgasa and green chillies.
Heat oil and fry 4 cloves garlic. Add cinnamon and cloves.
Add onions and fry. Now add the water in which the dal  was cooked.. Add salt, turmeric powder, crumbled alu and the ground paste.
Bring to boil and remove from stove.
Add juice of a lemon.


This recipe is from the famous Madras cook Arusuvai Natarajan.

Vendaya kuzambu

Ingredients:
Vegetables                          1/2 cup
Tamarind                             large marble size
Turmeric Powder                1/2 tsp
Methi seeds                        1/2 tsp
Dried red chillies                 4 0r 5
Urad dal                              1 tsp
Coconut                               2 tblsp
Curry leaves

Method:

cut desired vegetables ( veggies traditionally used in sambar like brinjal, drumstick etc) and boil in tamarind water along with a pinch of turmeric powder and salt.
In a little oil fry fenugreek seeds, dried red chillies, urad dal, coconut and curry leaves and add it to the boiled vegetable when the vegetable is cooked in tamarind water.
Boil till it reaches required consistency.

paruppurundai Kuzambu

Paruppu Urundai Kuzambu

I mentioned paruppurundai in the earlier recipe for Morkuzambu.
These urundais can be added in Plain kuzambu with tamarind as well which gives them a different taste.
Ingredients:
For Paruppu Urundai:
Tur dal                     1 cup
Red chillies              5
Green Chillies          2
Chopped Onion       1/2 cup
Grated Coconut       1/2 cup (optional)
Asafoetida (hing)      a pinch
Rice flour                 1 tsp
Oil                            2 tbsp
Mustard seeds         1teaspoon
Method
Clean and Soak the dal for 2 hours
Drain and grind along with red chillies , asafoetida and salt to a firm, coarse paste.
Heat pan add oil . Add muster seeds and allow them to splutter. add green chillies and onions and saute.Add the ground dal paste; stir till it changes colour. When cooked, remove from fire add grated coconut and rice flour. Mix well and prepare small balls.
For the Kuzambu
Ingredients
Tamarind               the size of a large marble
Red chillies            4
Tur Dal                  1 Tsp
Channa dal           1 Tsp 
Methi seeds          1/2 tsp
Mustard seeds      1/2 tsp
Sambar Powder    3 tsp  (Recipe here)
Curry leaves          a few
Asafoetida             a pinch
Oil                         2 tsp
Salt                       To taste

Method


Heat oil in a pan. Add mustard seeds and allow them to splutter. Add the dals, asafoetida, red chillies and curry leaves.
Add tamarind water and the Sambar powder and salt. Add enough water to make about 4 cups. Let it simmer for about 10 minutes until  it thickens to Sambar consistency.
Add the balls two at a time. When the balls are cooked they will float to the top. then add two more till all of them are cooked.
In case the kuzambu is prepared in advance do not drop the balls into it.as they will dissolve if kept for long in the kuzambu. So boil the kuzambu about half an hour before serving and then drop the balls.

Tuesday, August 21, 2012

Mysore rasam

Ingredients:
4 tablespoons Tur dal
Turmeric - 1/4 teaspoon
Tamarind - 1 lemon sized ball ( soaked in a cup of warm water)
Tomatoes - 3 medium, pureed
Hing - 2-3 generous pinches
Sambhar powder - 1 teaspoon
Powdered Jaggery - 1 tsp

For the powder
1/4 cup coconut ( grated )
dhania seeds - 1 teaspoon
tur dal - 1 teaspoon
chana dal - 1 teaspoon
red chillies -  2 ( to taste)
pepper - 1/2 teaspoon
jeera - 1/2 teaspoon

For the tempering
Ghee - 1.5 teaspoons
mustard - 1/2 spoon
hing - a pinch
curry leaves -a few
red chilly - 1
coriander leaves for garnishing

Method
Cook the tur dal in 2 cups of water with turmeric until completely soft. churn and set aside.
While the dal is cooking, roast the ingredients for the powder ( except coconut and jeera) until fragrant
Turn off the stove and add coconut and jeera - cool and grind to a powder - not too coarse, not too fine
While the roasted spices are cooling, extract 1.5 cups of juice from the tamarind and boil it with the tomato puree, hing and salt until the raw smell disappears
Add sambhar powder and prepared rasam powder and powdered jaggery and boil for 5 minutes more
Add the dal ( it should be watery/soupy ) and heat until a yellow foam appears on the surface. do not allow the rasam to bubble/boil.

For the tempering 
Heat the ghee in a small kadhai
Sputter the mustard and add the chilly
When the chilly turns bright red, add the hing and curry leaves
Sizzle this over the ready rasam
Garnish with finely chopped coriander leaves




Recipe Courtesy: Shalini via Dailysamayal

Monday, August 20, 2012

Puli kachal / puliyodharai / puliyogare gojju

Basic puli kachal:

Ingredients:
Tamarind                          : Size of large lemon
Red chillies                      : 10 - 12 (broken to bits)
Curry leaves                    : one or two sprigs
Gingelly oil                       : 1/2 cup
Urad dal                           : 2 tsp
Channa dal                      : 2 tsp
Jaggery                            : a small piece
Methi seeds                     : 1 tsp dry fried and powdered.
Salt                                     


Preparation method:

Heat oil in a pan. Add urad dal and channa dal. When they turn dark pink, add red chillies and curry leaves.
Extract thick pulp from tamarind soaked in water and pour it over the seasoning.
Add salt and jaggery and let the mixture reduce to a thick pulp and the oil float on top.
This should take about 12- 15 minutes on a medium low flame.
Add the methi powder and switch off.
This can be preserved and used as and when needed.

When you need to make tamarind rice,
cook rice . The grains should be separate and not stick to the fingers.
Spread it on a plate and add enough puli kachal to the rice and mix well.
Heat oil in a pan. Add channa dal , and pea nuts and fry till they turn red.
Add curry leaves and pour over the rice.
Mix well.


Method 2:
Basic puli kachal recipe is the same.

Additionally you make a powder with the following ingredients:
dhaniya seeds                                  : 1/2 cup
urad dal                                            :  2 tblsp
Channa dal                                       :  2 tblsp
Sesame seeds / Til                           :  2 tblsp

Dry fry the sesame seeds till they pop well. Set aside.
In a little oil fry t dhaniya seeds till it lets out  agood aroma.
Fry the dalls till they turn golden.
Powder all the ingredients together .

While mixing the rice, add a few spoons of this powder along with the pulki kachal and then season as above.
You can also fry 1/4 cup dry coconut and garnish.

Method 3:
Recipe courtesy ICANCOOK via dailysamayal

Ingredients:

Raw Tamarind (Puli) - One Cup (exact measure - Oru Saathukudi Alavu - size of one Musambi)
Gingelly Oil (Nallennai) - One cup
Jaggery (Vellam) - 0.25 Cup
Mustard Seeds (Kadugu) - 1 tsp + 1 Tbsp
Bengal Gram Dal (Kadalai Paruppu) - 1 Tbsp
Curry Leaves (Kariveppilai) - One bunch
Turmeric Powder (Manjal Podi) - 1 tsp
Salt (Uppu) - To Taste

The following ingredients are to be dry roasted and ground into a coarse powder:
Black gram dal (Ulutham Paruppu) - 1 Tbsp
Raw deskinned peanuts (Kadalai) - 1 Tbsp
Fenugreek seeds (Vendhayam) - 1 Tbsp
Whole Black Pepper (Milagu) - 2 Tbsp
Coriander Seeds (Kothamallivirai) - 4 Tbsp
Dry Red Chillies (Milagai Vatral) - about 10 (more if a spicier version is desired)
Asafoetida (Perungayam) - 1 Tbsp

Method:
Prepare the masala powder using the ingredients listed above
Soak the Tamarind in a small quantity of warm water and extract thick juice
Place a heavy bottomed Wok on medium heat and add a ladleful (about 5 Tbsp) of Gingelly Oil
Add one Tsp. of mustard seeds and ten red chillies. Wait for the chillies to fry and crackle
Add the tamarind juice to the pan and allow to cook until the raw smell goes away
Add the jaggery and mix well
Add the prepared powder, salt to taste and turn off the heat

In a tempering pan, heat the remaining Gingelly Oil
Add 1 Tbsp of Mustard Seeds, 1 Tbsp of Bengal Gram Dal and the Curry Leaves. Allow the mixture to crackle
Pour this over the tamarind mixture, mix well and return the mixture to medium heat until it comes to a rolling boil. Turn off the heat

Optional: One Tbsp of Sesame Seeds (Ellu) can be dry roasted and ground into a powder separately and added to the Tamarind mixture along with the tempering

To Prepare Puliyodharai (Tamarind Rice):
Cook the required quantity of rice
Add one Tbsp of Gingelly Oil and allow the rice to cool to slightly above room temperature level
Add one Tsp of Turmeric Powder, the required quantity of Puli Kaaichal and salt to taste (if needed)
Mix well, taking care to allow the rice grains to stay separate without forming a lumpy mass

Serve with Appalam/Vadam/Chips

Rasam powder / Rasappodi



Rasam Powder

Red Chillies (Guntur)                        : 250 gms
Dhaniya seeds                                  : 500 gms
Tur Dal                                              : 150 gms

Pepper                                              : 30 gms
Jeera                                                 : 50 gms
Turmeric                                            : 5 to 6 pieces ( or you can use 4 tbsp powder)

Dry in Hot Sun for a few hours and grind to a coarse powder.

Arusuvai Natarajan's recipe for rasam powder:
Dideer rasam
(you can make it in smaller quantity. Keep the proportion)
Tur dal – 500 g
pepper – 250 g
jeera – 200 g
hing 100 g
chillies – 300 g
Daniya – 750 g
Turmeric Powder – 50 g
Curry leaves – a fistful

Order of frying ( light fry)
Pepper
Tur dal
Red chillies – broken
Curry leaves.
Jeera

Prior to all this fry hing in oil and add while grinding. Grind to a coarse powder.

For 4 cups rasam:
Add 3 cups water to  a handful of boiled dal. 
Extract pulp of tamarind and add enough water to make it into one cup of liquid.
Add this to the dal.
add 2 ½ tsp rasam powder, enough salt.
Bring to boil.
Heat Ghee and add mustard seeds. Pour it over the rasam once the seeds splutter.
Garnish with Coriander leaves.
Do try. You will love it.

Another Method:
Shimoga Shantamma's recipe

Rasam Powder 

Ingredients:        
    Dried Chillies (byadege) broken into small bits – 3 pavs. This is a tricky measure to describe if you have never seen a pav in life . and the accuracy of measurement makes all the difference to taste. 
 Dhaniya seeds                                 1 ¼ to 1 ½ pav
Curry leaves                                     enough to fill both palms held together in a cup shape.In a little oil fry these together till all the ingredients are crisp. You should be able to break the curry leaves and the chillies. Keep aside.  
Take a piece of dried turmeric and fry it in a little oil. Keep aside. 

Jeera                                              1 tbs
Pepper                                           1 tbsp  
 Mustard                                         1 tbsp
Methi seeds                                    1 tbsp
Fry the above in very little oil.
  
 Channa dal                                    2 tbsp
 Urad dal                                         2 tbsp.
Fry the above in a little oil till golden brown. Powder , cool and store in an airtight container.

Gothsu Varieties

Ingredients

Moong dal /Payaththam paruppu            1 cup
Tamarind                    the size of a large marble
Chilli powder                                           1 tsp
Turmeric powder                                     1/2 tsp
Blue Brinjal (cut into small pieces)           4
Onion    (cut into small pieces)                2
Green chillies (slit lengthwise)                 5
Tomato (cut into small pieces)                 2
Curry leaves                                            a few sprigs
Coriander leaves (Chopped)                   1/2 cup
Salt                                                          to taste
Mustard seeds                                        1 tsp
Asafoetida (powdered)                           1/2 tsp
Oil                                                           2 tbsp
Jaggery                                                  a small piece.

Method:
Boil the dal.
In a pan, heat oil. Add mustard seeds and asafoetoda.. Then add the onions and chillies. Saute till onion is tender.
Add tomato and saute for a few more minutes.
Add the brinjal and saute for 2 more minutes.
Add tamarind water and bring it to a boil.
Then add the curry leaves, turmeric powder, chilli powder, jaggery and salt.
Add the boiled dal and mash together.
Cook till the mix comes together to a thick consistency
Switch off and garnish with Coriander leaves.

Great combination for Hot soft idlis and Pongal.

For special occasions you can fry a few cashew nut bits and add to the gothsu.

Chidambaram Gothsu
Ingredients:
Brijals (tender blue ones)           1/4 kg
Sambar Onion                           100 gm                  
Tamarind                                    Size of a lemon
Turmeric Powder                       1 Tsp
Salt                                            To taste
Cooking Oil                               4 Tsp
Gingelly (sesame) Oil                  2 Tsp
Curry leaves                               a few
Mustard seeds                           1 tsp
For the powder:
Coriander seeds                         2 Tsp
Channa dal                                11/2 Tsp
Urad dal                                    1/2 tsp
Asafotoda powder                     a pinch
Dried chillies                              4 or 5
Method


In a little oil, fry the ingredients for the powder and powder them.
Soak tamarind and get a extract thick pulp.
Cut brinjal to fine pieces.
Peel Sambar onions.
Heat oil, add mustard seeds.Fry sambar onions.Once they are tender add brinjal pieces and turmeric powder.
Add salt.
When the brinjals are cooked, add the ground powder. Saute for 2 minutes.
Add tamarind extract. Simmer till the raw smell disappears.
Add curry leaves.
If it is too watery, dissolve a spoon of rice flour in a little water and add it. This will thicken the gothsu.
Add sesame / gingelly oil. Boil for 2 more minutes and remove from heat.

This is a good side dish for idli and dosa and also tastes good with hot rice and ghee.


                               Mannarkudi Gothsu
Ingredients
Potato                              2
Onion                               2
Tomato                             5
Green Chilli                      3
Gingelly/ Sesame Oil        2 Tsp
Mustard                          1 tsp
Channa dal                      1 tsp
Urad dal                         1 tsp
Asafoetida                       a pinch
Turmeric powder            1/2 tsp
Sambar powder              2 tsp
idli batter                        one serving spoonful
Salt                                 To taste
Coriander leaves             a fistful
Curry leaves                    a fistful


Method:
Cut potatoes, onion and tomato to small pieces.
Slit green chillies lengthwise.
Heat gingely oil in a pan and splutter mustard seeds. Then add channa dal and urad dal.
Add green chillies and onions. Saute for a few minutes.
Then add the potatoes and saute for two minutes. Finally add the tomatoes.
When all the vegetables have cooked add 4 cups water and boil together for 3 minutes.
Add asafoetida, turmeric powder, sambar powder and salt and boil .
Once all the ingredients have mixed well and  the gothsu lets out a nice aroma, add a seving spoonful of idli batter and turn off the stove.
Garnish with coriander leaves and curry leaves.

                                    Sutta kathirikkai Gothsu

It is a bit like Baingan bharta but its Tamil cousin, I suppose.You don't need the big brinjal for this but can use the normal blue brinjals.

Ingredients:

Brinjal                          3
Onion                           2
Tomato                         2
Green Chilli                  4
Ginger                          a small piece
Tamarind                      size of a large marble.

Method:

Smear oil on the brinjals, roast them on the stove and remove the skin. 

Heat oil in a  pan, add mustard and asafoetida. Add onions and saute well. Then add the tomatoes and saute till they get mashed. 

Mash the brinjals well and add to the mix.

Add turmeric powder and thick pulp extracted from tamarind. Add salt.

Boil till the ingredients come together in the mix, add curry leaves and switch off.

This is quick and easy and goes well with venpongal and arisi upma.

 

Note: Sambar onion is needed only for the Chidambaram gothsu. You can use normal red onions for the others.

Payatham thootham

Paruppu Thootham/ Payatham Thootham


Ingredients:
Mung Dal               : 1/2 Cup
Milk                        : 1 Cup
Powdered Jaggery  : 1/2 cup
Cardamom              : 1/4 tsp (powdered)

Method:
Pressure cook the dal after adding 2 cups of water.
In a pan heat 1 cup water and add jaggery. When the jaggery dissolves, mash the cooked dal and add it to the jaggery water and bring it to a boil.
Add  boiled milk and cardamom powder.
Consume warm or cold.

Note: This is not thick like Payasam but more diluted  and is drunk throughout the day by people who fast on puja days. Hence the name thootham (thirtham = water)

Sweet potato


Sweet potatoes with Jaggery:
Ingredients:
Sweet potatoes      : 2

Jaggery                  : 2-3 tbsps.
Salt                        : a pinch
Ghee                      : 1 tsp.
Grated Coconut     : a little
Method:
Wash, peel and cut the sweet potato into circles.
In a pan, heat ghee and add the sweet potato pieces. Stir fry for a couple of minutes and then  add one cup of water, jaggery, and a pinch of salt.
Simmer and cook until done.
Remove from fire and garnish with grated coconut.
You can add a pinch of cardamom powder for flavor.
 
Note: If it is for consumption on a day of fast, simply cut and boil the sweet potatoes. When they are half done add the jaggery and cook till done.