Monday, August 20, 2012

Pathiya Samayal


Can be made with Vazhai, Chenai, White pumpkin, Beans or a combination of these 
Vegetables (cut into small cubes) : 2 cups
Moong dal                                     : 1/2 cup (lightly fried and pressure cooked)
Turmeric powder                           : 1/2 spoon
Pepper powder                             : 1 tsp ( adjust according to karam required)
Salt                                               : to taste
Curry leaves                                 : 2 sprigs
Coconut oil                                   : 2 tsps

Dry fry pepper corns and powder them.
Boil vegetables. Add salt,turmeric powder and pepper powder.
When it comes to a boil add the cooked dal and gently mash it together with the boiled vegetables. Add enough water for the required consistency. Boil together for a few minutes.
Add curry leaves and coconut oil  after turning off the flame.
Serve with hot rice.

                                      Rasam (without Puli) 
Ripe Tomato (diced)         : 1
Pepper powder                 : 1 tsp
Salt                                   : To taste
Garlic flakes crushed        : 2/3
Ghee                                : 1/2 tsp
Mustard seeds                  : 1/2 tsp
Powdered Cumin              : 1 tsp
Cut tomatoes, add pepper and salt and enough water and bring it to boil.
Once it has boiled well , add crushed garlic. Boil for 2 more minutes.
Heat ghee. Splutter mustard seeds. Add jeeraga podi.(Cumin powder)
Pour it over the rasam.
Serve hot.
Can be drunk as soup. Great for throat related problems, cold, flatulence etc.
Can be mixed with hot rice.
                                           Digestive Thogayal /Thuvayal

Freshly Grated Coconut        : 1/2 cup
Ginger                                  : a small piece about  an inch
Tamarind                              : a marble size ball
Urad dal                               : 1 tsp
Hing                                     : a pinch
Red Chilli                             : 1 or 2
Sesame seeds                      : 1 tsp.
Oil                                       : 1 tsp
Curry leaves                        : a handful
Toast the sesame seeds in a hot pan. Set aside.
In a tsp oil, fry urad dall till it turns red. Add red chilli and hing.
To the above add coconut, tamarind, ginger, curry leaves and salt and grind to a smooth paste.
Can be served on any  festive occasion to lighten the burden on the digestive system.
                                             Kariveppilai Podi (for upset stomach)
Curry leaves                    : 1 cup
Moong dal                      : a fistful
Red chillies                      : 1 or 2
Hing ( asafoetida)            : a pinch

Dry fry curry leaves in a hot pan. Set aside.
Dry fry the chilly/ies moong dal and asafoetida.
Grind together to a coarse powder.
Serve with hot rice and sesame oil ( nallennai/ gingelly oil).
Works like miracle to cure upset stomach.

You can dry fry curry leaves, pepper corn and jeera (cumin) and make a powder. This has similar effect.

Veppampoo-Vengayam vadhakkal for stomach pain

Peel 5 or 6 sambar onions.
Heat a spoon of oil. Splutter mustard seeds and saute the onions. 
After 2/3 minutes add a palmful of  dried neem flowers to the onions and saute for 2 more minutes.
Add salt.
Serve with hot rice and ghee.

No comments:

Post a Comment