Pathiya Samayal

Molagushyam

Can be made with Vazhai, Chenai, White pumpkin, Beans or a combination of these 

Ingredients:

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

Method:

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) 

Ingredients:

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

Method:

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

Ingredients:

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

Method:

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)

Ingredients

Curry leaves                    : 1 cup

Moong dal                      : a fistful

Red chillies                      : 1 or 2

Hing ( asafoetida)            : a pinch

Salt

Method:

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.