Tuesday, August 21, 2012

Mysore rasam

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

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:

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.

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


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

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)
Tur dal
Red chillies – broken
Curry leaves.

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 

    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


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.

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
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

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
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

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.


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


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

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

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:
Sweet potatoes      : 2

Jaggery                  : 2-3 tbsps.
Salt                        : a pinch
Ghee                      : 1 tsp.
Grated Coconut     : a little
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.

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.

inji Thuvayal


Ginger                            :  1/2 cup grated
Tamarind                        :  size of small marble
Urad dal                         :  1 tsp
Green chilli                    :   2
Coconut                         :   3 tblsp
Curry leaves                  :   20
Oil                                  : 1 tblsp


In a little oil fry urad dal and curry leaves. Drain set aside.
Add rest of the oil and saute ginger and green chillies/
Add coconut, tamarind, green chillies and salt. Grind to a smooth paste.
You can add a little jaggery to this while grinding.

This is usually made along with feast food to aid digestion.

A variation of this can be made as accompaniment to idli/ dosa or hot rice. Here the ginger is less and coconut is more.

Urad dal                    2 Tablespoons
Fried Gram                2 Tablespoons (Pottu kadalai)
Red chillies               3 or 4 (or more if you like it spicier)
Curry leaves             15
asafoetida                 a pinch
Grated Coconut        half a coconut
Ginger                       1 " piece
Jaggery                     a little
Tamarind                   a sliver


In a little oil fry  urad dal,  fried gram, red chillies , curry leaves and asafetida. Cool.
Add  grated coconut,  ginger, tamarind, salt and jaggery.
Grind together to a smooth paste.

Sunday, August 19, 2012

Vazhakkai podi

Big raw plantains                       2
Tur dal                                       2 Tablespoons
Urad dal                                    1 Tablespoon
Red chillies                                5
Oil                                              1 Tsp
Asafoetida                                  /4 tsp
Salt                                            To taste

Mature, firm, raw plantains work best for this recipe.
Roast the raw plantains on direct flame ( Gas, coal) till their skin is completely black. Let it cool, remove skin and in a vessel crumble the flesh inside.
Fry tur dal, urad dal and red chillies in oil, Add hing and salt and grind into a coarse powder in a mixer.
Add crumbled plantains and pulse for a few more seconds till they mix well with the spice powder.
Vazakkai Podi is ready.
Serve with hot rice and ghee or gingelly(Sesame) oil. Vathal kuzambu or Milagu kuzambu is a great accompaniment along with fried appalam/pappadam.

Vella Dosai

Wheat flour                  2 Cups
Rice flour                     1/4 Cup
Powdered Jaggery      1 Cup
Cardamom                   4 pods powdered
Shredded coconut       1/4 Cup
Oil                                1 tsp per dosa

Add 1/4 cup warm water to the Jaggery powder and mix well till it dissolves.
Add the other ingredients and add enough water to bring it to a dosa batter consistency.
Pour batter on a hot tawa and make dosas adding a little oil.

Vaththal kuzambu / veththa kuzambu


Tamarind                                   : The size of a small lemon
Sambar podi                              : 3 tsp
OIl                                              : 3 tblsp
Mustard seeds                           : 1 tsp
Methi seeds                               : 1/2 tsp
Urad dal                                     : 1 tsp
Channa dal                                : 1 tsp
Broken Red chillies                    : 3 or 4
Asafoetida                                  : a small piece or a pinch
Curry leaves                               : 15
vaththal or diced fresh vegetable: 1/4 cup
Jaggery (optional)                       : small piece

This can be made with Drumstick/brinjal/Okra or onions. Sundaikkai vaththal and Manthakkali vaththal are good in this kuzambu.
Soak tamarind the size of a medium sized Lemon and extract thick pulp.
Heat a thick bottomed pan and add three tablespoons of oil (preferably gingelly/sesame)
When the oil is hot add mustard seeds. Once they splutter, add half a spoon methi seeds,  a spoon each of urad dal and channa dal, three or four red chillies, curry leaves  and a pinch of hing.
Add the vegetable pieces and saute for 2 minutes.
Add a tablespoon of sambar powder (recipe here) . Then add the tamarind pulp and salt as required.
Add a small piece of jaggery ( one spoon if using powdered jaggery).
Let the mixture boil for 6 minutes on medium flame.
If the kuzambu is too runny dissolve 1/2 tsp rice flour in water and pour it into the kuzambu. Switch off when it thickens.
THis is how it is traditionally made.

I learnt a secret  technique from a lady who always gets the right consistency and taste. Here goes:

Dry fry 11/2 tsp each of Urad dal and Tur dal, a few pepper corns and curry leaves. Powder. Dissolve required quantity in a little water and add to the kuzambu. It will  thicken to perfect consistency. If you are  doing this avoid using rice flour in the recipe above.

Kanyakumari vathal kuzambu.

It is important that you use gingelly oil for the taste.

Gingelly oil                           4 tblsp
Mustard                                1 tsp
Tamarind water                     from a lemon size ball
Sundaikkai vaththal              a fistful
Urad dal                                1 tsp
channa dal                            1 tsp
Curry leaves

To fry and powder:
Channa dal                           1 tbsp
Urad dal                                1 tbsp
Red Chillies                           as per spice requirement 5 or more
dhaniya seeds                       1/2 tsp

Method :
Heat gingelly oil. Splutter mustard seeds. add urad dal and cahnna dal. When they turn golden, add tamarind water, salt  and the powder.
When it has boiled well and reduced to kuzambu consistecy take off fire.
Fru sundaikkai vaththal and add.

Kootu with sambar podi

This can be made with Chowchow, snake gourd, ash gourd, cucumber.

Tur dal                          : 1/4 cup pressure cooked

Vegetable                      : 500 gms
Channa dal                   : 2 tblsp
Turmeric powder           : 1 Tsp
Sambar podi                  : 1 tsp
For seasoning:

Urad dal                        : 2 tsp
Red chillies                   : 2 or 3
Jeera                            : 1/2 tsp
Grated Coconut            : 2 tblsp
Mustard seeds
Curry leaves

Preparation Method:

Cut vegetable into small squares. Add turmeric powder, 2 tblsp channa dal and enough water.
When the vegetables are almost cooked , add sambar podi and salt and boil till they are fully done.
Now add the mashed dal and mix well. Boil together for 2 minutes.
Heat oil in a pan. Splutter mustard seeds. Then add Jeera, urad dal and red chillies. Switch off and add grated coconut and aasafoetida and curry leaves.
Pour over the vegetable- dal mix. Let the mix cook together for a minute and take off the stove.

Saturday, August 18, 2012

Rasam (without using Rasam Powder)

This is one of Arusuvai Natarajan's recipes:

Tur dal                               : 1/4 cup pressure cooked and mashed
Tamarind                           : a large marble sized ball
Ripe tomatoes                    : 2
Dried chillies                      : 2
Green chillies                     : 2
Turmeric powder                : 1 tsp
Pepper powder                  : 1 tsp
Jeera powder                     : 1 tsp
Jaggery powder                 : 1 tsp
Salt                                    : to taste
Ghee                                  : 1/2 tsp
Mustard                             : 1 tsp
Whole pepper  crushed     : 1tsp
Jeera                                 : 1/2 tsp
Curry leaves
Coriander leaves


Soak tamarind in warm water and extract pulp adding 2 glasses of water.
Cut the tomatoes and add them to the tamarind water. Add salt, turmeric powder, slit green chillies and split red chillies and boil till the raw smell of tamarind evaporates.(about 5 minutes on slow flame)
Now add  the cooked dal, pepper powder, jeera powder and jaggery and 2 cups of water.
Bring it to a boil and switch off immediately. Do not boil for long.
Heat ghee, splutter mustard seeds, add coarsely ground pepper and jeera and pour over the rasam.
Add Coriander leaves and curry leaves.

Note: If you have a lot of paruppu  from left over rasam (Rasa vandal) you can use the same and follow this method to increase the quantity of rasam.There is no need for adding more paruppu.
Peel a few garlic pods, crush them along with a 2 inch piece of ginger. Add these also in step 2 and boil well. This gives a wondefully delicious Poondu rasam that is yummy to your palate and very kind to your digestive system.

Race Kuzambu

channa dhal,moong dhal,
urad dhal,thuvar dhal       1 tsp each
asafetida                          a small piece
dhaniya seeds                  2 tsp
tamarind                           size of a small lemon
pepper                              6-8
methi seeds                     1/ 2 tsp
raw rice                            1/2 tsp
dry red chillies                  6
green chillies                    4 - 6 vertically slit
gingelly oil                       10 tsp

Vegetables                       brinjal or ladies finger. Drumstick-last choice

Dry fry methi seeds and rice separately and the dhals,dhaniya,pepper,red chillies with oil till golden brown.Make a fine powder of the above.
Saute the veg and green chillies well in oil.
In a kadai heat oil season mustard,curry leaves.
Pour the tamarind extract,add salt.Add the powder slowly stirring continously to avoid lumps.
Once it begins to boil Add the vegetable and mix well.Once the vegetable is completly cooked remove from fire.

Note:Raw Rice is optional if you are preparing the kuzhambu in small quantities.

Poricha kootu


This kootu can be made with many vegetables like snake gourd, ridge gourd, keerai, chow chow, drumstick or ash gourd. For this recipe I will use  Ridge gourd.
Ridge gourd              :  2
Mung dal                   : 1/3 cup
Coconut                    : 3 tbsp
Urad dal                    : 1 tsp
Red chillies               :  2
Pepper corns            : 1/2 tsp
Jeera/ Cumin seeds  : 1/2 tsp
Turmeric                    : a pinch
Salt                            : as required
Curry leaves              : 10
Oil                              : 1 tblsp

Dry fry the Mung dal lightly and pressure cook it with sufficient water.
Peel off the skin and cut the ridgegourd into bite sized bits, add little water and turmeric powder and boil it for about 3- 5 minutes making sure it is tender but not mashed.
In a little oil, fry urad dal, red chillies and curry leaves.
Add this to cocnut and jeera and grind to a fine paste.
Add the paste and salt as required to the vegetable. Boil for 3 minutes.
Add the cooked dal, mix well, add some more water if the kootu is too thick and bring the mixture to a boil.
Remove from fire.
Temper with mustard seeds spluttered in hot oil.

Thogayal/ thuvayal

Coconut ThuvayaL


Grated fresh coconut               : 1 cup
Urad dal                                   : 1 tblsp
Red Chillies                             : 4
Asafoetida                               : a samll piece or a pinch powder
Tamarind                                 : the size of a small marble
Oil                                            : 1 tsp


Heat oil in a pan and fry urad dal till it turns dark pink. Add the red chillies taking care they dont brown. add asafoetida and take off heat.
Grind  grated coconut , tamarind and salt adding sufficient water to a thick paste. Thuvayal is usually not of pouring consistency but thicker.

You can make Coriander thuvayal using the same recipe. Substitute 1cup  fresh coriander leaves for coconut. ( no need to fry the leaves).

For mint (Pudina) Thuvayal, same recipe can be used. Mint leaves  should also be sauteed in oil.

For thuvayal with vegetables like PeerkangkAi (ridge gourd) and chowchow
omit coconuts and use the respective vegetable after sauteing in oil. You can add  1 tblsp tur dal also.
The same recipe can be used for making thuvayal with the skin of tender ridge gourds.

Podi potta kari

Kovaikai / thondekayi/ Tindora   : 1/4 kg
Dhaniya (Coriander seeds)        :  2 tblsp
Channa Dal (Kadalaiparuppu)    : 2 tblsp
Urad dal                                      :  2 tsp for the powder and 1 tsp for tempering
Guntur Rad chillies                     :  4

Cumin seeds                               : 1 tsp
Oil                                               :  2 tblsp
Salt                                             :  to taste
Turmeric Powder                        : 1 tsp

Cut the vegetable into small rounds or lengthwise into thin wedges.
In sufficient water boil the pieces till they are cooked.
In a pan fry the coriander seeds, channa dal, tsp urad dal and red chillies in a little oil and grind them to a coarse powder.
Pour the remaining oil in a pan.Add cumin seeds and urad dal and when the dal is light brown, add the boiled vegetable, salt and a spoon of turmeric powder.
Saute in oil for about 5 minutes.
Add the powder and mix well.
Turn off heat.
Goes well with Rotis as well as  Sambar/ Rasam rice. Personally I love it with Curd Rice.

You can make this powder and store it and use it while making kari /poriyal with brinjals, potatoes,okra etc.


Thanjavur version
Channa dal                : 1tbsp
Dania                        : 1 tbsp
Jeera                         : 1 tbsp
Green chillies             : 6/7 (if small; adjust according to taste)
Red chilli                    : 3
Ginger                        : a one inchl piece
Coconut                     :grated from half a coconut
Turmeric powder       : 1 tsp
Thick butter milk        : 2 cups
Mustard seeds           : 1 tsp
Curry leaves              : a few
Preferred vegetable for Morkozambu is White Pumpkin. Alternatively Brinjals or ladies finger (Okra) can be fried and added.
No vegetable is needed if you are making it with dal urundai ( paruppu urundai - recipe below)

Cut pumpkins to large pieces and boil them with turmeric and salt.
Soak Channa dal, dhania, jeera and red chilies for a about 5 minutes. Add coconut and green chillies and grind to a smooth paste.
Add this paste to the vegetable and bring it to a boil.
Add  thick butter milk and boil for about 3 minutes.
Heat oil. Add mustard and curry leaves and pour it over the kuzambu,.
Alternatively you can skip step one and mix the paste to the thick butter milk and boil it for about 3 -4 minutes.
Cut ladies finger into 2 inch pieces and fry them in oil and pour over the kuzhambu.
Tirunelveli version:
Methi                : 1 tsp
Red chilli           : 6/8
Urad dal            : 2 tsp
Fry the above till you get  a nice aroma.. Add coconut and grind to a paste.
Heat oil. Add Mustard , Curry leaves, 1 tsp haldi powder and vegetable. Add thick butter milk and the ground paste. bring to a boil.
Use drumstick or brinjal for this.
(if butermilk is not sour, you can add a little tamarind)

Parupurundai Morkuzambu
Soak 1 cup tur dal. Add salt, 4 red chillies and grind to a thick paste. make into balls and steam llike idlis. Add these balls when morkozhambu boils.

Palakkad version
Thick sour  butter milk : 3 cups
Coconut                        : 1/ 3cup
Red chillies                   : 3
Green Chilli                   : 1
Channa dal                    : 1 tsp
Dhaniya                         : 1tsp
Methi seeds                   : 1/4 tsp
Raw rice                        : 1/2 tsp
Salt                                : to taste
Curry leaves                  :  a few
Mustard seeds               : 1/2 tsp
Oil                                 : 2 tsp

Add a cup of water, salt and turmeric to the buttermilk and mix it well.
In a little oil, fry dhaniya, channa dal, red chillies , methi seeds and rice.
Grind this together with the coconut, jeera and green chilli to a smooth paste.
Add to the buttermilk and boil the mixture for about 5 minutes on low flame.
Heat a little oil and splutter mustard seeds and pour it over the mixture.
Vegetables like ash gourd can be boiled and added to the mixture before putting it to boil.
Or you can fry okra pieces or brinjal pieces and add them in the end.
Thick buttermilk            – 4 cups
Besan (kadalaimavu)     – 1 cup
Chilli powder                – 4 tsp
garam masala               – 2 tsp
Daniya powder            – 2 tsp
Mix all ingredients together.
heat oil. fry jeera, add the mixture and cook till besan is cooked

Murungai ilai poricheri / poricha kari

Drumstick leaves                      : 1 cup (cleaned)
Thuvaram paruppu/ Tur Dal     : 1/2 cup (pressure cooked)
Grated Coconut                        : from half a coconut
Dried Red Chillies                     : To taste (3 for medium spice)
Jeeragam/ Cumin                      : 1 tsp
Kadugu/ Mustard seeds            : 1 tsp
Ulutham paruppu/ Urad dal       : 1 tsp
Curry leaves                              : a few
Turmeric Powder                       : 1 Tsp
Salt                                            : To Taste
Oil                                              : 1 Tbsp (use coconut oil for added taste)


In a little oil fry 2 tbsp grated coconut till it turns light brown. Keep aside for garnish.
Grind the rest of the coconut with jeera and red chillies to a fine paste.
Add this paste to the boiled leaves.
Add the boiled and mashed dal.
Boil together for about 5 minutes on  low flame.
Heat oil and add mustard seedsn. Once they splutter add urad dal and curry leaves. Pour over the mixture. Finally add the fried coconut.
Serve with rice.

In place of drumstick leaves, mixed vegetables can be used : raw banana - 1/2; White pumpkin-  a small wedge; brinjals - 1 or 2; beans - a few; elephant yam (chenai)- a small piece; green peas - a fistful; drumstick - 1
Cut all vegetables into small squares.
Rest of the procedure is same as above. In this avatar, it is called Poricha kuzambu.
Method 2:
Split green gram                        a fistful
Elephant yam                            150gms
Raw plantain                               or 2

Snake gourd                              1 small
White brinjal                               100 gms
Turmeric powder                        1 tsp
Salt                                             as required

to be ground to a smooth paste:
Shredded Coconut                     1/2 cup
Red chillies                                 3 or 4  (depending on tolerance)
Cumin seeds                               1 tsp

For tempering:
Coconut oil                                 1 Tsp
Mustard seeds                           1/2 tsp
Cumin                                         1/2 tsp 

Boil the dal separately in sufficient water mash it and keep aside. Can be pressure cooked.
Cut vegetables, add a spoon of turmeric powder and salt and cook in sufficient water.
Once the vegetables are cooked add the ground paste and dal and boil together for a few minutes.
Finally heat coconut oil, splutter mustard seeds , add cumin seeds and pour over the poricha kari.



Vegetables: Any vegetable except onion and drumstick (raw banana is a must). Usually it is done with a mix of several vegetables.
Tamarind                                :  a lemon sized ball
Manjapodi/Turmeric Powder  :  1 spoon
Vellam/ Jaggery                      :  a small piece
Salt                                         :  to taste
Grated Coconut                      :  4-5 tblsp
Red chillies                             :  3-4 for a cup of vegetables (for medium spice)
Urad dal                                  :  1 tsp
Raw rice                                  :  1/2 Tsp
Curry Leaves                           :   a few
Oil                                            :  for frying and tempering.
Mustard                                    :  1 tsp

Cut vegetables in big sizes as for sambar. 
Extract  tamarind pulp. To this add  haldi + salt + lil jaggery and cook the vegetables.
Fry coconut very well.
Separately fry red chillis + urad dal + little rice + curry leaves.
Grind the red chillis and coconut to fine paste.
Add this paste to cooked vegetables and boil it once. Add curry leaves to this.
Season this with mustard + 1 red chilli.
This goes well with Thiruvadhirai Kali as well as hot rice.

Arachu Kalakki


Grated Coconut                       4 tbsp

Jeera                                       1/2 tsp
Asafoetida                                a pinch

Beaten Curd                            1 cup
3 or 4 Vadu manga pieces or a couple of pickeld nellikkais. If not using any pickle, add 1 or 2 red chillies and salt.

For seasoning:
Oil                                           2 tsp
Mustard                                  1/2 tsp

Preparation Method:

Grind together all the ingredients. If pickles are not available, include red chillies and salt while grinding

Friday, August 17, 2012

Pidi kozhukkattai - salt and sweet


Raw rice             : 2 cups
Tur dal                : 1/2 cup
pepper corns      : a few

Jeera                  : 1 spoon
In a dry pan, fry the above till you get a nice aroma and grind it to rawa consistency.

Oil                      : 3 tsp
Mustard seeds   : 1 tsp
Red chillies        : 3 (broken to pieces)
Urad dal             : 1 tsp
Coconut             : 1/2 (grated)
Curry leaves      : a few
Asafoetida         : a pinch


Heat oil in a pan. Splutter Mustard seeds. Then add urad dal, broken red chillies, asafoetida and curry leaves.
Add 4 cups water and salt.
When it boild add coconut and the powdered rice mix.
Mix well ensuring there are no lumps. You can keep it in a pressure cooker now.
After 2 whistles turn off heat.
If not using a pressure cooker,  keep turning it every now and then until the rice is cooked well and  gets upma consistency before  turning off heat.
Cool it  a bit. Make balls from the dough.
Steam in idli cooker or steamer for 8 to 10 minutes.

Pidi kozhukkattai - Sweet

Rice flour                     1 cup
Cardamom                   2 ( remove pod and powder)
Jaggery                       1/2 cup
Coconut                       two tblsp cut into thin bits.


In a dry pan fry the rice flour for a few minutes. This is to get rid of any moisture. it should not turn colour.
Take 2 cups water in a vessel and add the jaggery.
When the jaggery is completely dissolved, add the flour and coconut pieces and keep stirring till it comes out as a nice lumpless mass. The flour should be cooked well.
Remove from heat. Add cardomom powder.
Cool it  a bit.
Make lemon size balls out of the dough.
Steam for 8 to 10 minutes.

idli kozhukkattai


Idli Rice                 : 2 cups(Soaked for 4 hours)
Grated coconut     : 1/2 cup
Salt                       : to taste

For garnishing:
Urad dal - 1 tsp
Mustard seeds - 1 tsp
red chilli - 2 nos
Curry leaves (chopped) - a few
Oil - 2 tsps


1. Soak the idli rice in water for 4 hours.
2. Grind the soaked rice coarsely adding a little water. At the end, add the grated coconut to the mixture as well.
3. Heat oil in a kadai and when hot, add mustard seeds, urad seeds, red chillies and currly leaves.
4. Allow them to splutter.
5. Add the rice mixture and mix with salt till cooked and thick.
6. Make it into oblong kozhukattais or balls and steam it in the cooker.
7. Serve hot with chutney or arachu kalakki

Recipe courtesy: Bangaloremom (Via dailysamayal)

Podimaas kari


Potatoes                               : 1/2 Kg
Plantain (thick, mature ones): 2

Green chillies                       : 2 (finely chopped)
Urad dal                               : 2 tsp
Mustard seeds                     : 1 tsp
Curry leaves
Turmeric powder                  : 1 tsp
Lemon Juice                         : 1 Tblsp

Preparation Method:
Boil potatoes or cut plantain into two and boil. Remove the skin and crumble the vegetable nicely.

In a pan, heat oil and splutter mustard seeds. Add urad dal, green chilli pieces and curry leaves. Once the dal turns pinkish add the crumbled vegetable, turmeric powder and salt. Mix well and switch off.

Optionally, Lemon juice can be added before serving.

Chatni pudi


  • Urad dal                   :1 cup
  • Chana dal                : 1 cup
  • Red chillies pieces (kashmiri or byadagi) :1 cup (if using other chillies take 3/4 cup)
  • Grated copra (dry coconut): 1 cup (If u don’t get copra use desiccated coconut)
  • Curry leaves             : a few leaves
  • Tamarind                  :  2 inches
  • Jaggery                    :  1 large piece
  • Oil
  • Asafoetida
  • Salt
  • Mustard seeds for seasoning
 Preparation Method:
  1. Keep a large dry bowl available
  2. In a frying pan roast urad dal with a spoon of oil till nice and brown and pour into the bowl.
  3. In the same frying pan roast chana dal with a spoon of oil till nice and brown, when done add tamarind and fry. Then add red chillies and fry for 1 minute. Pour everything into the bowl.
  4. Dry roast Curry leaves, add grated copra and roast for 1 minute
  5. Put jaggery and salt and Asafoetida into the hot mix in the bowl
  6. Allow the whole thing to cool properly. The red chillies become crisp
  7. Grind in batches to an almost smooth powder. Mix thoroughly.
  8. Season with mustard. Cool and transfer into air tight bottle.

If you like it softer, you may use fried graml (huragadale) instead of chana dal.
If you do not like it sweet you may reduce the jaggery. 
REcipe Courtesy: Ratna Rao (Via Dailysamayal

Method 2:

You need  lot of curry leaves for this. Fry them in a little oil.
Take ½ pav channa dal and ½ pav urad dal and fry them separately in a little oil.
Take enough dry chillies ( Caution : not too much) depending on the quantity of curry leaves and fry it well in a little oil. Add a small piece of asafetida.
Take two handfuls of coriander and fry it well.
Dry coconut                              a handful
Salt                                            to taste
Jaggery                                     a little
Tamarind                                   a small sliver
Powder the dals into a fine powder like flour.
Grind the curry leaves, coriander leaves, tamarind, salt, Asafoetida and jiggery together and pour over the dal powder.
Next powder the dried coconut.
Now mix them all together and grind till they are nicely mixed.
Cool and store.