tag:blogger.com,1999:blog-86589701057058547312024-03-14T07:50:03.187-07:00Traditional recipesUshahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-8658970105705854731.post-50846599182392897262012-09-06T03:08:00.001-07:002012-09-07T07:41:24.361-07:00before you throw it away..<div dir="ltr" style="text-align: left;" trbidi="on">
<u> <b>Peerkangkai thol thuvayal (Chutney from Ridge gourd peels)</b></u><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcV-o2y5vYflmKptvCnHcDPvyUqbfzrWxU7eipY7SjmoLHBSnyCe2xWDWL3rET-qr_cERFiTiiXikWGwz2y6EL5E1h8pkqIkVBdi-_7CuoXlMSL6HSLhp0yMkgI-x6CEIXTZDBmKhQ9h0/s1600/denappadi+samayal+08Oct11+005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcV-o2y5vYflmKptvCnHcDPvyUqbfzrWxU7eipY7SjmoLHBSnyCe2xWDWL3rET-qr_cERFiTiiXikWGwz2y6EL5E1h8pkqIkVBdi-_7CuoXlMSL6HSLhp0yMkgI-x6CEIXTZDBmKhQ9h0/s320/denappadi+samayal+08Oct11+005.JPG" width="320" /></a><br />
<b>Ingredients:</b><br />
Peerkangai peels - from 2 gourds<br />
urad dal - 2 tsp<br />
Tur dal - 2 tblsp<br />
Red chillies - 3<br />
Tamarind - the size of a marble<br />
Oil - 1 tblsp<br />
Asafoetida - a pinch<br />
Salt - to taste <br />
<br />
<b>Method:</b><br />
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.<br />
In the same pan , add a little more oil and saute the ridge gourd peels till they become soft.<br />
Turn off the flame and add to the fried ingredients and grind to a soft paste with enough salt and water.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1qJKI_RsPzmE2jKyge0NRZ2uo4bZ6nfNLO7mJ3H6LqqziiFoQ5qjrt13TPuG_DYdFqpdtK8I3I0liXEPbLM73zHo78uPxj8jPzAzYFXBZiytwyYExeJRcsVxFDbbyJ7lbCtGpy8Z66I/s1600/denappadi+samayal+08Oct11+008.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1qJKI_RsPzmE2jKyge0NRZ2uo4bZ6nfNLO7mJ3H6LqqziiFoQ5qjrt13TPuG_DYdFqpdtK8I3I0liXEPbLM73zHo78uPxj8jPzAzYFXBZiytwyYExeJRcsVxFDbbyJ7lbCtGpy8Z66I/s320/denappadi+samayal+08Oct11+008.JPG" width="320" /></a></div>
<b>Note 1:</b> You can eliminate tur dal and add some coconut if you prefer it.<br />
<b>Note 2</b>: 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.<br />
<b>Note 3</b>: If the peel is bitter, do not use it for the chutney.<br />
<br />
<u><b>Snake gourd seeds chutney ( pudalankAi vithai thuvayal)</b></u><br />
<br />
Take out the seeds of snake gourd. Make sure that they are not hard or red. Tender ones are best for this.<br />
In a little oil fry the seeds till you get rid of their raw smell. drain and keep aside.<br />
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<br />
Add 2 tbsp freshly grated coconut, a small marble size of tamarind and salt to the fried ingredients and grind to a paste.<br />
<br />
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<br />
<u><b>Nenthirangkai peel Thoran:</b></u><br />
Your neighborhood chips shop guy will happily give these to you.<br />
Cut the peels into bite sized pieces. Keep them soaked in water to prevent them from turning brown.<br />
Pressure cook 1/4 cup moong dal. let it not get mashed. <br />
In a pan heat oil . Add mustard seeds and urad dal.<br />
Add the peels, a little turmeric powder and salt.<br />
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.<br />
When the peels are cooked, add the dal and pounded spice to the peels. Mix well and take off the stove.<br />
<br />
<b>Thoran can also be made using Raw papaya:</b><br />
Cut raw papaya to bite size bits.<br />
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.<br />
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).<br />
Add to the cooked papaya, mix well and take off heat. <br />
<br />
<u><b>Keeraithandu Sambar:</b></u><br />
<br />
Save the tender stems of amaranthus greens (thandu keerai) after using the greens. Cut them to 2 inch pieces.<br />
<br />
Keerai stems 1/ 2 cup<br />
Tur dal 1/2 cup <br />
Tamarind size of a marble<br />
Sambar powder 2 spoons ( <a href="http://anubhavasamayal.blogspot.in/2012/08/sambar-podi.html">recipe here)</a><br />
Salt to taste<br />
OIl 1 tsp<br />
Mustard seeds 1/2 tsp<br />
Asafoetida a pinch<br />
Curry leaves a sprig<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNJG25GCbhDbnLiXFLxvQkLL_6YvS5U8lphY7jG9bEcZpQJ6Bf4YN9SQ4UDA6wddU6oBWg6Hn2lQGbMuUz6SxwFVrsvMXMivjooHVTb6r-1PY0E4jdD3X86ZksyHhA3kA7x7e6yhauoY/s1600/P1010143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNJG25GCbhDbnLiXFLxvQkLL_6YvS5U8lphY7jG9bEcZpQJ6Bf4YN9SQ4UDA6wddU6oBWg6Hn2lQGbMuUz6SxwFVrsvMXMivjooHVTb6r-1PY0E4jdD3X86ZksyHhA3kA7x7e6yhauoY/s320/P1010143.JPG" width="320" /></a></div>
<br />
soak tamarind in 2 cups water and extract juice.<br />
Pressure cook the dal, mash it and keep aside. <br />
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.<br />
Add sambar powder, mix well and add the tamarind juice and salt<br />
Boil on slow flame for about 5 minutes.<br />
Once the smell of tamarind evaporates , add the mashed dal .<br />
Boil again for about 3 minutes.<br />
Take off heat.<br />
<br />
Keerai stems can also be used in Morkuzambu (<a href="http://anubhavasamayal.blogspot.in/2012/08/morkuzambu.html"> recipe here</a>) and in moilaguttal or keerai masiyal (<a href="http://anubhavasamayal.blogspot.in/2012/08/keerai-recipes.html"> recipe here</a>)<br />
<br />
<br />
<u><b> Parangkikkai thuvayal ( chutney from the fiber of red pumpkin)</b></u><br />
<br />
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.<br />
Remove seeds and take only the fiber.<br />
<br />
Pumpkin fiber 1 cup<br />
Urad dal 2 tsp<br />
Tamarind size of a small marble<br />
Red chilies 3<br />
asafoetida a pinch<br />
Salt<br />
Oil 1 tsp<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1sAC4X-2rD38etHPu_FsddSHCA9eXEybkEbgWVlZ_KZ8SK8fayHcFCdC4uN9Mk5vjVuTXOXREv-_x28vsISgGMhinmFvL6PcObNtH2-pv60Q2F81MI77-fc9RgetELMuCGPl6dCp_eo/s1600/P1010022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1sAC4X-2rD38etHPu_FsddSHCA9eXEybkEbgWVlZ_KZ8SK8fayHcFCdC4uN9Mk5vjVuTXOXREv-_x28vsISgGMhinmFvL6PcObNtH2-pv60Q2F81MI77-fc9RgetELMuCGPl6dCp_eo/s320/P1010022.JPG" width="320" /></a></div>
<br />
<b>Method:</b><br />
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.<br />
In a little oil saute pumpkin fiber to get rid of raw smell.<br />
Add the fried ingredients to tamarind and salt and grind to a chutney.<br />
<br />
<u><b>Mullangi keerai (Raddish leaves) in dal:</b></u><br />
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.<br />
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<u><b>Inputs from <a href="http://www.facebook.com/groups/secondnone/">220</a> members: </b></u><br />
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<b>Sheela DMello</b><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[1]"><b>: </b> </span><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]">one more - peel only the outer tough skin from watermelon shells, and cook the fleshy white part like you do with bottle gourd.</span></span></span></div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
</div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]"><b>Nicoleta Alina</b>: My mother used to do a yummy jam from watermelon rind:)</span></span></span></span></span></span></div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<br />
<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]"><b>Chandan Dev:</b> <span data-ft="{"tn":"K"}" id=".reactRoot[53].[1][2][1]{comment414969478564192_415323611862112}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[53].[1][2][1]{comment414969478564192_415323611862112}..[1]..[1]..[0].[2]."><span id=".reactRoot[53].[1][2][1]{comment414969478564192_415323611862112}..[1]..[1]..[0].[2]..[1]">not just ridge gourd,we even use the mangalore cucumber,chow chow peels as well to make chutneys.delish!</span></span></span></span></span></span></span></span></span><br />
<br />
<b>Asha Shenoy</b>:Tender stems of Cauliflower can be used in Sambar.<br />
( My note: They can also be used in stuffed Paranthas.)<br />
<span id=".reactRoot[406].[1][2][1]{comment414969478564192_415357978525342}..[1]..[1]..[0].[1]"></span><span data-ft="{"tn":"K"}" id=".reactRoot[406].[1][2][1]{comment414969478564192_415357978525342}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[406].[1][2][1]{comment414969478564192_415357978525342}..[1]..[1]..[0].[2]."><span id=".reactRoot[406].[1][2][1]{comment414969478564192_415357978525342}..[1]..[1]..[0].[2]..[0]">Ridge gourd peel and potato cut fine, season with red chillies,mustard makes a tasty poriyal.</span></span></span><br />
</div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]"><b>Devika Ramaratnam</b> reminded me of <b>Orange peel puli pachadi. </b>Here goes the recipe: </span></span></span></span></span></span></div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
</div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]">Peels of orange cut to small pieces : 1 cup </span></span></span></span></span></span></div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]">OIl : 2 tbsp</span></span></span></span></span></span></div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]">Tamarind : size of a small lemon </span></span></span></span></span></span></div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]">jaggery : size of a small lemon</span></span></span></span></span></span></div>
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<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]"><a href="http://anubhavasamayal.blogspot.in/2012/08/sambar-podi.html">sambar powder </a> : 2 tsp</span></span></span></span></span></span></div>
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<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]">Salt : to taste</span></span></span></span></span></span></div>
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<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]">Mustard seeds : 1/2 tsp</span></span></span></span></span></span></div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]">Urad dal : 1 tsp</span></span></span></span></span></span></div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
</div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]">Heat oil. Splutter mustard seeds. Add Urad dal. When it turns golden add the orange peels and saute till they become tender.</span></span></span></span></span></span></div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]">Add thick juice of tamarind, salt, sambar powder and jaggery and let it boil on slow flame till it thickens.</span></span></span></span></span></span><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]"> ( about 8 - 10 mins on slow flame)</span></span></span></span></span></span></div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
</div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]">Instead of sambar podi you can also use mensina podi/ gojju podi. (<a href="http://anubhavasamayal.blogspot.in/2012/08/saarina-podi-mensina-podi.html">recipe here)</a></span></span></span></span></span></span></div>
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</div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]">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.</span></span></span></span></span></span></div>
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</div>
<div class="UFICommentContent" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0]">
<span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415031588557981}..[1]..[1]..[0].[2]..[0]"><span data-ft="{"tn":"K"}" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]."><span id=".reactRoot[249].[1][2][1]{comment414969478564192_415160848545055}..[1]..[1]..[0].[2]..[0]"> </span></span></span> </span></span></span></div>
<br /></div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-42257110174456836812012-09-04T02:10:00.000-07:002012-09-04T02:41:58.646-07:00Inji pachadi and Puli Inji<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: times new roman;"><b><u> </u></b></span><span style="font-family: inherit;"><u><b>Ingredients</b></u><br />Ginger the size of a finger</span>
<span style="font-family: inherit;"><br />Red chillies 3-4</span>
<span style="font-family: inherit;"><br />Coriander seeds 1tsp</span>
<span style="font-family: inherit;"><br />Tamarind the size of a large marble</span>
<span style="font-family: inherit;"><br />Grated Coconut 3 to 4 tblsp</span>
<span style="font-family: inherit;"><br />Salt To taste</span>
<span style="font-family: inherit;"><br />Mustard 1 Tsp</span>
<span style="font-family: inherit;"><br />Urad dal 1 tsp</span>
<span style="font-family: inherit;"><br />Oil 2 tblsp</span>
<span style="font-family: inherit;"><br />Jaggery a small piece or 2 tsp powdered.</span>
<span style="font-family: inherit;"><br /><br /><br /><u><b>Method:</b></u></span>
<span style="font-family: inherit;"><br />
Peel the skin and saute the ginger in a little oil till it turns brown <br />
Fry the red chilly, Coriander seeds and grated coconut separately <br />
Grind the ginger along with these and tamarind. Add salt.<br />
In a pan heat the rest of the oil, temper mustard seeds and urad dal.<br />
Finally add the ginger paste and saute them together till it thickens. <br />
Switch off and add the jaggery.</span><br />
<br />
<br />
<span style="font-family: inherit;">A variation of this is </span><br />
<span style="font-family: inherit;"><b> <u>Puli Inji</u></b></span><br />
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span>
</div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Ingredients: </b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Tamarind Size of a lemon</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Green Chillies 1Cup (Chopped Fine)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Ginger ½ Cup (Chopped Fine)</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Oil 2 tbsp</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Mustard Seeds 1 Tsp</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Asafoetida ½ tsp</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Turmeric powder ½ Tsp</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Salt</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Jaggery a small piece</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span>
</div>
<div class="MsoNormal">
<span style="font-family: inherit;"><u><b>Method:</b></u></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Soak Tamarind for a few minutes and extract thick pulp.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Heat
oil in a pan. Add Mustard seeds. Once they splutter, add the ginger and
Green chillies and turmeric powder. Saute for 2 minutes.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Add the tamarind extract and salt. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">After it has boiled well add Jaggery. When it is thick like a pickle remove from fire.</span></div>
<br />
<span style="font-family: times new roman;"><br />
</span><br />
<span style="font-family: times new roman;"><br />
</span></div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com2tag:blogger.com,1999:blog-8658970105705854731.post-60092430812976809082012-09-04T02:08:00.003-07:002012-09-04T02:08:31.576-07:00Kosumalli<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<u><b><span style="font-family: "Times New Roman","serif";">Ingredients:</span></b></u></div>
<div class="MsoNormal">
<u><b><span style="font-family: "Times New Roman","serif";"></span></b></u></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Split Moong 1/4 cup</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Green Chillies 2 or 3</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Cucumber(cut into tiny pieces) 1/2</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Raw mango (Chopped Finely) 1/4 cup</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Asafoetida Powder 1 pinch</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Oil 1 tsp</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Mustard 1 tsp</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Curry Leaves A few</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Salt To taste</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span>
</div>
<div class="MsoNormal">
<span style="font-family: inherit;"><u><b>Method: </b></u></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Wash and Soak the Dal for half an hour. Drain</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Add chopped mango and Cucumber.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">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.</span></div>
</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-1678531342186413702012-09-04T01:32:00.003-07:002012-09-04T01:33:00.070-07:00Chenai Kadi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<u><b><span lang="EN-US" style="mso-ansi-language: EN-US;">Ingredients:</span></b></u></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Chenai (elephant Yam) : 1/2 Kg</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Ginger : 1 " piece</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Green Chillies : 2</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Tur dal : 1/2 cup</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Grated Coconut : 3 tbsp</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Coconut oil : 1 tsp</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Salt : to taste</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Curry Leaves : a few</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Mustard seeds : 1/2 tsp</span><b><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></b></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b><span lang="EN-US" style="mso-ansi-language: EN-US;">Method:</span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">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.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">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.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Pressure
cook tur dal ( about half cup) separately.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Grind a
handful of grated coconut.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Add the dal
and coconut to the yam mix and cook together for a few more minutes.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Heat
coconut oil. Splutter mustard seeds and curry leaves and pour over the kadi.</span></div>
</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-81356592592790732692012-09-04T01:27:00.003-07:002012-09-04T01:27:54.157-07:00Ellu kuzmbu<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Ingredients:</span></div>
<div class="MsoNormal">
<b><span lang="EN-US" style="mso-ansi-language: EN-US;">V</span></b><span lang="EN-US" style="mso-ansi-language: EN-US;">egetables : 1/2 cup</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Sesame seeds / Ellu/Til : a fistful</span><b><span lang="EN-US" style="mso-ansi-language: EN-US;"></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Dried Red chillies : 3</span><span lang="EN-US" style="mso-ansi-language: EN-US;"></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Urad dal :1 tsp</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Shredded coconut</span><b><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></b><span lang="EN-US" style="mso-ansi-language: EN-US;"> : </span><span lang="EN-US" style="mso-ansi-language: EN-US;">1/4 cup</span><b><span lang="EN-US" style="mso-ansi-language: EN-US;"></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Tamarind : size of a small lemon</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Salt : To taste</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"></span><b><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US" style="mso-ansi-language: EN-US;"><u>Method:</u></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Suitable
vegetables for the dish: elephant yam, brinjal, ladies finger, drumstick.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Take a<span style="mso-spacerun: yes;"> </span>fistful of black til. Dry fry it .</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">In a little
oil fry dried red chillies, urad dal, and shredded coconut.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Add the
fried til to the above ingredients and grind to a paste.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">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.</span></div>
</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-76469487859589665012012-09-04T01:22:00.000-07:002012-09-04T01:22:51.737-07:00Jeeraga rasam / seeraka rasam<div dir="ltr" style="text-align: left;" trbidi="on">
<u><b>Ingredients:</b></u><br />
<br />
Tamarind : size of a large marble<br />
Cumin / jeera : 1 tsp<br />
Tur dal : 1 tsp<br />
Red chillies : 2<br />
Curry leaves<br />
Mustard seeds : 1 tsp<br />
Ghee : for seasoning<br />
Asafoetida : a pinch <br />
Salt : to taste<br />
<br />
<u><b>Method:</b></u><br />
<br />
Soak tamarind in 2 cups of water and extract juice.<br />
<br />
Soak cumin seeds, tur dal and red chillies in a little water for about 15 mins and then grind them to a smooth paste.<br />
<br />
Boil tamarind water and salt till the raw smell of tamarind evaporates.<br />
Add the ground paste and boil till the top gets frothy.<br />
Take off stove.<br />
Heat a spoon of ghee . Add mustard seeds and asafoetida and pour over the rasam.<br />
<br />
Note: Optionally one chilli can be reduced and you can add 4 or 5 pepper corns.</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-72995307063672824832012-09-04T01:14:00.001-07:002012-09-04T01:14:40.532-07:00Omam kuzambu<div dir="ltr" style="text-align: left;" trbidi="on">
<u><b>Ingredients:</b></u><br />
<br />
Omam (ajwain) : 1 Tsp<br />
Red chillies : 4<br />
Tamarind : large marble size<br />
<a href="http://anubhavasamayal.blogspot.in/2012/08/sambar-podi.html">Sambar podi </a> : 1/2 tsp<br />
Turmeric powder : 1/2 tsp<br />
Mustard seeds : 1/2 tsp<br />
Curry leaves<br />
OIl : 2 tsp<br />
Salt : to taste<br />
Rice flour : 1/2 tsp<br />
<br />
Method:<br />
<br />
Heat oil in a pan. Add mustard seeds. split chillies into small bits and add them to then oil. Add omam seeds.<br />
Extract juice of tamarind to make a cup and half. Add this to seasoning.<br />
Add sambar podi, turmeric powder, salt and curry leaves and boil it on a slow flame for about 5 minutes.<br />
Mix rice flour in a little water and add it to the kuzambu and bring it to a boil.<br />
Remove from fire.<br />
<br /></div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-4758214122297406312012-09-04T01:03:00.000-07:002012-09-04T01:03:06.542-07:00paruppu thogayal<div dir="ltr" style="text-align: left;" trbidi="on">
<u><b>Ingredients:</b></u><br />
<br />
Tur dal : 1/2 cup<br />
Whole pepper : 1 tbsp<br />
OIl : 1 tbsp<br />
Salt : to taste<br />
<br />
<b>Method:</b><br />
<br />
heat oil and fry the tur dal till it turns golden brown. Remove.<br />
In the same oil, fry whole pepper corns.<br />
Cool the fried ingredients, add salt and a little water and grind to a thick paste.<br />
<br />
<br />
<u><b>Method 2:</b></u><br />
<br />
Use equal measure of Tur dal and Channa dal.Fry in a little oil.<br />
Fry 3 or 4 chillies in oil.<br />
Add half cup grated coconut and salt and grind to a smooth thick paste.<br />
<br />
<br />
<u><b>Travancore/ Palakkad parupputhogayal </b></u><br />
<u><b> <u><b>Ingredients:</b></u><br />
</b></u>Split green gram dal (payaru)<br />
Coconut<br />
Cumin seeds<br />
Salt<br />
One red chilli or a few pepper corns.<u><b><br />
<u><b>Method:</b></u><br />
<br />
</b></u>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.<u><b><br />
</b></u></div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com1tag:blogger.com,1999:blog-8658970105705854731.post-38320517378753218042012-09-04T00:43:00.000-07:002012-09-04T02:12:04.473-07:00Ventha saar<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<b><u>Ingredients</u>:</b><br />
Tamarind extract from lemon sized ball<br />
green chillies 6 - 8 <br />
jaggery a small piece <br />
Asafoetida a pinch<br />
Turmeric powder 1 tsp <br />
salt<br />
gingely oil 2 tbs<br />
rice flour 2 tsp<br />
mustard seeds 1/2 tsp<br />
fenugreek 1/2 tsp<br />
Curry leaves<br />
<br />
<br />
<u><b>Method:</b></u><br />
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. <br />
Dissolve rice flour in some water and add it to the saar and boil for a couple of more minutes.<br />
<br />
</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com2tag:blogger.com,1999:blog-8658970105705854731.post-71255377507344820972012-09-03T23:14:00.003-07:002012-09-03T23:14:35.903-07:00Kadappa<div dir="ltr" style="text-align: left;" trbidi="on">
This is a speciality in Kumbakonam hotels. It is sometimes even called Kumbakonam Kadappa.<br />
This is served with dosa and idli and is a great combination for chapatis.<br />
<br />
<br />
<div class="MsoNormal">
<b>Kadappa:</b></div>
<div class="MsoNormal">
Garlic : 100 g</div>
<div class="MsoNormal">
Cinnamon/ lavanga Pattai : 10 g<br />
Clove : 3 </div>
<div class="MsoNormal">
Onions : 300 gm</div>
<div class="MsoNormal">
Potato : 300 g</div>
<div class="MsoNormal">
Moong Dal : 200 g</div>
<div class="MsoNormal">
Fried Gram/Pottukadalai : 50 g ( abt 4 table spoons)</div>
<div class="MsoNormal">
Green chillies : 10/ 12</div>
<div class="MsoNormal">
Corainder leaves</div>
<div class="MsoNormal">
Coconut :half cup</div>
<div class="MsoNormal">
poppy seeds/ gasagasa : 20 gm ( 4 tsp) soak the gasagasa for a few minutes before grinding.</div>
<div class="MsoNormal">
Turmeric powder : 1/2 tsp<br />
<br />
</div>
<div class="MsoNormal">
<b>Method: </b></div>
<div class="MsoNormal">
Cook the dal in sufficient water.<br />
Boil potatoes and crumble them. <br />
Grind fried gram, coconut, 4 cloves garlic, 20 g gasgasa and green chillies.</div>
<div class="MsoNormal">
Heat oil and fry 4 cloves garlic. Add cinnamon and cloves.<br />
Add onions and fry. Now add the water in which the dal was cooked.. Add
salt, turmeric powder, crumbled alu and the ground paste.<br />
Bring to boil and remove from stove.<br />
Add juice of a lemon.</div>
<br />
<br />
This recipe is from the famous Madras cook <b>Arusuvai Natarajan.</b><br /><br />
</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-61750975017497479882012-09-03T23:10:00.003-07:002012-09-03T23:10:35.932-07:00Vendaya kuzambu<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<b><span lang="EN-US" style="mso-ansi-language: EN-US;">Ingredients:</span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Vegetables 1/2 cup</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Tamarind large marble size</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Turmeric Powder 1/2 tsp</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Methi seeds 1/2 tsp</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Dried red chillies 4 0r 5</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Urad dal 1 tsp</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Coconut 2 tblsp</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Curry leaves</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<b><span lang="EN-US" style="mso-ansi-language: EN-US;">Method:</span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">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. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-ansi-language: EN-US;">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.</span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US;">Boil till it reaches required consistency.</span></div>
</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-23964448245462588682012-09-03T23:04:00.002-07:002012-09-03T23:12:32.403-07:00paruppurundai Kuzambu<div dir="ltr" style="text-align: left;" trbidi="on">
<u><b>Paruppu Urundai Kuzambu </b></u><br />
<br />
I mentioned paruppurundai in the <a href="http://anubhavasamayal.blogspot.in/2012/08/morkuzambu.html">earlier recipe for Morkuzambu.</a><br />
These urundais can be added in Plain kuzambu with tamarind as well which gives them a different taste.<br />
<b>Ingredients:</b><br />
<b>For Paruppu Urundai:</b><br />
Tur dal 1 cup<br />
Red chillies 5<br />
Green Chillies 2<br />
Chopped Onion 1/2 cup<br />
Grated Coconut 1/2 cup (optional)<br />
Asafoetida (hing) a pinch<br />
Rice flour 1 tsp<br />
Oil 2 tbsp<br />
Mustard seeds 1teaspoon<br />
<b>Method</b><br />
Clean and Soak the dal for 2 hours<br />
Drain and grind along with red chillies , asafoetida and salt to a firm, coarse paste.<br />
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.<br />
<b>For the Kuzambu</b><br />
<b>Ingredients </b><br />
Tamarind the size of a large marble<br />
Red chillies 4<br />
Tur Dal 1 Tsp<br />
Channa dal 1 Tsp <br />
Methi seeds 1/2 tsp<br />
Mustard seeds 1/2 tsp<br />
Sambar Powder 3 tsp (<a href="http://anubhavasamayal.blogspot.in/2012/08/sambar-podi.html">Recipe here)</a><br />
Curry leaves a few<br />
Asafoetida a pinch <br />
Oil 2 tsp<br />
Salt To taste<br />
<br />
<b>Method</b><br />
<br />
<span style="font-size: xx-small;"></span><br />
Heat oil in a pan. Add mustard seeds and allow them to splutter. Add the dals, asafoetida, red chillies and curry leaves.<br />
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.<br />
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.<br />
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.<br />
<span style="font-size: xx-small;"><br />
</span></div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-76426613496386000582012-08-21T07:53:00.001-07:002012-08-21T07:53:25.842-07:00Mysore rasam<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
4 tablespoons Tur dal<br />
Turmeric - 1/4 teaspoon<br />
Tamarind - 1 lemon sized ball ( soaked in a cup of warm water)<br />
Tomatoes - 3 medium, pureed<br />
Hing - 2-3 generous pinches<br />
Sambhar powder - 1 teaspoon<br />
Powdered Jaggery - 1 tsp <br />
<br />
<b>For the powder </b><br />
1/4 cup coconut ( grated )<br />
dhania seeds - 1 teaspoon<br />
tur dal - 1 teaspoon<br />
chana dal - 1 teaspoon<br />
red chillies - 2 ( to taste)<br />
pepper - 1/2 teaspoon<br />
jeera - 1/2 teaspoon<br />
<br />
<b>For the tempering</b><br />
Ghee - 1.5 teaspoons<br />
mustard - 1/2 spoon<br />
hing - a pinch<br />
curry leaves -a few<br />
red chilly - 1<br />
coriander leaves for garnishing<br />
<br />
<b>Method</b><br />
Cook the tur dal in 2 cups of water with turmeric until completely soft. churn and set aside.<br />
While the dal is cooking, roast the ingredients for the powder ( except coconut and jeera) until fragrant<br />
Turn off the stove and add coconut and jeera - cool and grind to a powder - not too coarse, not too fine<br />
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<br />
Add sambhar powder and prepared rasam powder and powdered jaggery and boil for 5 minutes more<br />
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.<br />
<br />
<b>For the tempering </b><br />
Heat the ghee in a small kadhai<br />
Sputter the mustard and add the chilly<br />
When the chilly turns bright red, add the hing and curry leaves<br />
Sizzle this over the ready rasam<br />
Garnish with finely chopped coriander leaves<br />
<br />
<br />
<br />
<br />
Recipe Courtesy: Shalini via <a href="http://fromourmomskitchen.blogspot.in/2011/07/mysore-sathamadu-rasam.html">Dailysamayal</a><br />
</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-81038389996554461172012-08-20T20:18:00.000-07:002012-08-20T20:18:01.036-07:00Puli kachal / puliyodharai / puliyogare gojju<div dir="ltr" style="text-align: left;" trbidi="on">
<u><b>Basic puli kachal:</b></u><br />
<br />
Ingredients:<br />
Tamarind : Size of large lemon<br />
Red chillies : 10 - 12 (broken to bits)<br />
Curry leaves : one or two sprigs<br />
Gingelly oil : 1/2 cup<br />
Urad dal : 2 tsp<br />
Channa dal : 2 tsp<br />
Jaggery : a small piece<br />
Methi seeds : 1 tsp dry fried and powdered.<br />
Salt <br />
<br />
<br />
<u>Preparation method:</u><br />
<br />
Heat oil in a pan. Add urad dal and channa dal. When they turn dark pink, add red chillies and curry leaves.<br />
Extract thick pulp from tamarind soaked in water and pour it over the seasoning.<br />
Add salt and jaggery and let the mixture reduce to a thick pulp and the oil float on top.<br />
This should take about 12- 15 minutes on a medium low flame.<br />
Add the methi powder and switch off. <br />
This can be preserved and used as and when needed.<br />
<br />
When you need to make tamarind rice,<br />
cook rice . The grains should be separate and not stick to the fingers.<br />
Spread it on a plate and add enough puli kachal to the rice and mix well.<br />
Heat oil in a pan. Add channa dal , and pea nuts and fry till they turn red.<br />
Add curry leaves and pour over the rice. <br />
Mix well.<br />
<br />
<br />
<u><b>Method 2:</b></u><br />
Basic puli kachal recipe is the same.<br />
<br />
Additionally you make a powder with the following ingredients:<br />
dhaniya seeds : 1/2 cup<br />
urad dal : 2 tblsp<br />
Channa dal : 2 tblsp<br />
Sesame seeds / Til : 2 tblsp<br />
<br />
Dry fry the sesame seeds till they pop well. Set aside.<br />
In a little oil fry t dhaniya seeds till it lets out agood aroma.<br />
Fry the dalls till they turn golden.<br />
Powder all the ingredients together .<br />
<br />
While mixing the rice, add a few spoons of this powder along with the pulki kachal and then season as above.<br />
You can also fry <b>1/4 cup dry coconut</b> and garnish.<br />
<br />
Method 3:<br />
<a href="http://fromourmomskitchen.blogspot.in/2011/01/puli-kaaichal-paste-for-tamarind-rice.html">Recipe courtesy ICANCOOK via dailysamayal</a><br />
<br />
<strong>Ingredients:</strong><br /><br />Raw Tamarind (<span class="blsp-spelling-error" id="SPELLING_ERROR_6">Puli</span>) - One Cup (exact measure - <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Oru</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Saathukudi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Alavu</span> - size of one <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Musambi</span>)<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Gingelly</span> Oil (Nallennai) - One cup<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Jaggery</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_13">Vellam</span>) - 0.25 Cup<br />Mustard Seeds (Kadugu) - 1 tsp + 1 Tbsp<br />Bengal Gram Dal (<span class="blsp-spelling-error" id="SPELLING_ERROR_16">Kadalai</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Paruppu</span>) - 1 Tbsp<br />Curry Leaves (Kariveppilai) - One bunch<br />Turmeric Powder (Manjal Podi) - 1 tsp<br />Salt (<span class="blsp-spelling-error" id="SPELLING_ERROR_18">Uppu</span>) - To Taste<br /><br />The following ingredients are to be dry roasted and ground into a coarse powder:<br />Black gram <span class="blsp-spelling-error" id="SPELLING_ERROR_19">dal</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_20">Ulutham</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Paruppu</span>) - 1 Tbsp<br />Raw <span class="blsp-spelling-error" id="SPELLING_ERROR_22">deskinned</span> peanuts (<span class="blsp-spelling-error" id="SPELLING_ERROR_23">Kadalai</span>) - 1 Tbsp<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_24">Fenugreek</span> seeds (<span class="blsp-spelling-error" id="SPELLING_ERROR_25">Vendhayam</span>) - 1 Tbsp<br />Whole Black Pepper (<span class="blsp-spelling-error" id="SPELLING_ERROR_26">Milagu</span>) - 2 Tbsp<br />Coriander Seeds (<span class="blsp-spelling-error" id="SPELLING_ERROR_27">Kothamallivirai</span>) - 4 Tbsp<br />Dry Red Chillies (<span class="blsp-spelling-error" id="SPELLING_ERROR_28">Milagai</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Vatral</span>) - about 10 (more if a spicier version is desired)<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_30">Asafoetida</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_31">Perungayam</span>) - 1 Tbsp<br /><br /><strong>Method:</strong><br />Prepare the <span class="blsp-spelling-error" id="SPELLING_ERROR_35">masala</span> powder using the ingredients listed above<br />Soak the Tamarind in a small quantity of warm water and extract thick juice<br />Place a heavy bottomed Wok on medium heat and add a <span class="blsp-spelling-error" id="SPELLING_ERROR_36">ladleful</span> (about 5 Tbsp) of <span class="blsp-spelling-error" id="SPELLING_ERROR_37">Gingelly</span> Oil<br />Add one Tsp. of mustard seeds and ten red chillies. Wait for the chillies to fry and crackle<br />Add the tamarind juice to the pan and allow to cook until the raw smell goes away<br />Add the <span class="blsp-spelling-error" id="SPELLING_ERROR_38">jaggery</span> and mix well<br />Add the prepared powder, salt to taste and turn off the heat<br /><br />In a tempering pan, heat the remaining <span class="blsp-spelling-error" id="SPELLING_ERROR_39">Gingelly</span> Oil<br />Add 1 Tbsp of Mustard Seeds, 1 Tbsp of Bengal Gram Dal and the Curry Leaves. Allow the mixture to crackle<br />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<br /><br /><strong>Optional:</strong>
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<br /><br /><strong>To Prepare <span class="blsp-spelling-error" id="SPELLING_ERROR_40">Puliyodharai</span> (Tamarind Rice):</strong><br />Cook the required quantity of rice<br />Add one Tbsp of <span class="blsp-spelling-error" id="SPELLING_ERROR_41">Gingelly</span> Oil and allow the rice to cool to slightly above room temperature level<br />Add one Tsp of Turmeric Powder, the required quantity of <span class="blsp-spelling-error" id="SPELLING_ERROR_42">Puli</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_43">Kaaichal</span> and salt to taste (if needed)<br />Mix well, taking care to allow the rice grains to stay separate without forming a lumpy mass<br /><br />Serve with <span class="blsp-spelling-error" id="SPELLING_ERROR_44">Appalam</span>/<span class="blsp-spelling-error" id="SPELLING_ERROR_45">Vadam</span>/Chips</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com1tag:blogger.com,1999:blog-8658970105705854731.post-31340996473095255422012-08-20T19:58:00.000-07:002012-08-20T20:21:20.456-07:00Rasam powder / Rasappodi<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
<u><b>Rasam Powder</b></u><br />
<br />
Red Chillies (Guntur) : 250 gms<br />
Dhaniya seeds : 500 gms<br />
Tur Dal : 150 gms<br />
<br />
Pepper : 30 gms<br />
Jeera : 50 gms<br />
Turmeric : 5 to 6 pieces ( or you can use 4 tbsp powder)<br />
<br />
Dry in Hot Sun for a few hours and grind to a <b>coarse </b>powder.<br />
<br />
<b>Arusuvai Natarajan's</b> recipe for rasam powder:<br />
<div class="MsoNormal">
<b><u>Dideer rasam</u></b></div>
<div class="MsoNormal">
(you can make it in smaller quantity. Keep the proportion)</div>
<div class="MsoNormal">
Tur dal – 500 g</div>
<div class="MsoNormal">
pepper – 250 g</div>
<div class="MsoNormal">
jeera – 200 g</div>
<div class="MsoNormal">
hing 100 g</div>
<div class="MsoNormal">
chillies – 300 g</div>
<div class="MsoNormal">
Daniya – 750 g</div>
<div class="MsoNormal">
Turmeric Powder – 50 g</div>
<div class="MsoNormal">
Curry leaves – a fistful</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Order of frying ( light fry)</div>
<div class="MsoNormal">
Pepper </div>
<div class="MsoNormal">
Tur dal</div>
<div class="MsoNormal">
Red chillies – broken</div>
<div class="MsoNormal">
Curry leaves.</div>
<div class="MsoNormal">
Jeera</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Prior to all this fry hing in oil and add while grinding. Grind to a coarse powder.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><b>For 4 cups rasam:</b></u></div>
<div class="MsoNormal">
Add 3 cups water to a handful of boiled dal. </div>
<div class="MsoNormal">
Extract pulp of tamarind and add enough water to make it into one cup of liquid.</div>
<div class="MsoNormal">
Add this to the dal.</div>
<div class="MsoNormal">
add 2 ½ tsp rasam powder, enough salt.</div>
<div class="MsoNormal">
Bring to boil.</div>
<div class="MsoNormal">
Heat Ghee and add mustard seeds. Pour it over the rasam once the seeds splutter.</div>
<div class="MsoNormal">
Garnish with Coriander leaves.</div>
<div class="MsoNormal">
Do try. You will love it.<br />
<br />
<u><b>Another Method:</b></u><br />
Shimoga Shantamma's recipe<br />
<div>
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="mso-ansi-language: EN-US;">Rasam Powder</span></u></b><u><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></u><br />
<br />
<u><span lang="EN-US" style="mso-ansi-language: EN-US;">Ingredients:</span></u><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> <span style="font: 7.0pt "Times New Roman";"> </span></span></span><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US;"> <span style="font-family: inherit;"> Dried Chillies (byadege) broken into
small bits – </span><b style="font-family: inherit;">3 pavs</b><span style="font-family: inherit;">. 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.</span></span><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span><br /> <span lang="EN-US" style="mso-ansi-language: EN-US;">Dhaniya seeds<span style="mso-spacerun: yes;"> </span>1 ¼ to 1 ½ pav</span></div>
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span lang="EN-US" style="mso-ansi-language: EN-US;"> Curry leaves<span style="mso-spacerun: yes;"> </span>enough to
fill both palms held together in a cup shape.</span><span lang="EN-US" style="mso-ansi-language: EN-US;">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. </span><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US;">Take a piece of dried turmeric and
fry it in a little oil. Keep aside.</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span><br />
<br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Jeera<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>1 tbs</span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Pepper<span style="mso-spacerun: yes;">
</span>1 tbsp<span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span lang="EN-US" style="mso-ansi-language: EN-US;">Mustard<span style="mso-spacerun: yes;"> </span>1
tbsp</span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US;">Methi seeds<span style="mso-spacerun: yes;"> </span>1 tbsp</span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US;">Fry the above in very little oil.</span></div>
<div>
<span lang="EN-US" style="mso-ansi-language: EN-US;"> </span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span></div>
<div>
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span lang="EN-US" style="mso-ansi-language: EN-US;">Channa dal<span style="mso-spacerun: yes;"> </span>2 tbsp</span></div>
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span><span lang="EN-US" style="mso-ansi-language: EN-US;">Urad dal<span style="mso-spacerun: yes;"> </span>2
tbsp.</span><br />
<div class="MsoListParagraphCxSpMiddle" style="font-family: inherit;">
</div>
<div class="MsoListParagraphCxSpMiddle" style="font-family: inherit;">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Fry the above in a little oil till golden brown. Powder , cool and store in an airtight container.</span></div>
</div>
</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com5tag:blogger.com,1999:blog-8658970105705854731.post-1588878384219061162012-08-20T19:52:00.001-07:002012-08-28T21:44:58.664-07:00Gothsu Varieties<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients</b><br />
<br />
Moong dal /Payaththam paruppu 1 cup<br />
Tamarind the size of a large marble<br />
Chilli powder 1 tsp<br />
Turmeric powder 1/2 tsp<br />
Blue Brinjal (cut into small pieces) 4<br />
Onion (cut into small pieces) 2<br />
Green chillies (slit lengthwise) 5<br />
Tomato (cut into small pieces) 2<br />
Curry leaves a few sprigs<br />
Coriander leaves (Chopped) 1/2 cup<br />
Salt to taste<br />
Mustard seeds 1 tsp<br />
Asafoetida (powdered) 1/2 tsp<br />
Oil 2 tbsp<br />
Jaggery a small piece.<br />
<br />
<b>Method:</b><br />
Boil the dal. <br />
In a pan, heat oil. Add mustard seeds and asafoetoda.. Then add the onions and chillies. Saute till onion is tender.<br />
Add tomato and saute for a few more minutes.<br />
Add the brinjal and saute for 2 more minutes.<br />
Add tamarind water and bring it to a boil. <br />
Then add the curry leaves, turmeric powder, chilli powder, jaggery and salt.<br />
Add the boiled dal and mash together.<br />
Cook till the mix comes together to a thick consistency <br />
Switch off and garnish with Coriander leaves.<br />
<br />
Great combination for Hot soft idlis and Pongal. <br />
<br />
For special occasions you can fry a few cashew nut bits and add to the gothsu.<br />
<br />
<b> <u>Chidambaram Gothsu</u></b><br />
<b>Ingredients:</b><br />
Brijals (tender blue ones) 1/4 kg<br />
Sambar Onion 100 gm <br />
Tamarind Size of a lemon<br />
Turmeric Powder 1 Tsp<br />
Salt To taste<br />
Cooking Oil 4 Tsp<br />
Gingelly (sesame) Oil 2 Tsp<br />
Curry leaves a few<br />
Mustard seeds 1 tsp<br />
<u>For the powder:</u><br />
Coriander seeds 2 Tsp<br />
Channa dal 11/2 Tsp<br />
Urad dal 1/2 tsp<br />
Asafotoda powder a pinch<br />
Dried chillies 4 or 5<br />
<b>Method</b><br />
<br />
<br />
In a little oil, fry the ingredients for the powder and powder them.<br />
Soak tamarind and get a extract thick pulp.<br />
Cut brinjal to fine pieces.<br />
Peel Sambar onions.<br />
Heat oil, add mustard seeds.Fry sambar onions.Once they are tender add brinjal pieces and turmeric powder.<br />
Add salt.<br />
When the brinjals are cooked, add the ground powder. Saute for 2 minutes.<br />
Add tamarind extract. Simmer till the raw smell disappears.<br />
Add curry leaves.<br />
If it is too watery, dissolve a spoon of rice flour in a little water and add it. This will thicken the gothsu.<br />
Add sesame / gingelly oil. Boil for 2 more minutes and remove from heat.<br />
<br />
This is a good side dish for idli and dosa and also tastes good with hot rice and ghee. <br />
<br />
<br />
<u><b> Mannarkudi Gothsu</b></u><br />
<b>Ingredients</b><br />
Potato 2<br />
Onion 2<br />
Tomato 5<br />
Green Chilli 3<br />
Gingelly/ Sesame Oil 2 Tsp<br />
Mustard 1 tsp<br />
Channa dal 1 tsp<br />
Urad dal 1 tsp<br />
Asafoetida a pinch<br />
Turmeric powder 1/2 tsp<br />
Sambar powder 2 tsp<br />
idli batter one serving spoonful<br />
Salt To taste<br />
Coriander leaves a fistful<br />
Curry leaves a fistful<br />
<br />
<br />
<b>Method:</b><br />
Cut potatoes, onion and tomato to small pieces.<br />
Slit green chillies lengthwise.<br />
Heat gingely oil in a pan and splutter mustard seeds. Then add channa dal and urad dal.<br />
Add green chillies and onions. Saute for a few minutes.<br />
Then add the potatoes and saute for two minutes. Finally add the tomatoes.<br />
When all the vegetables have cooked add 4 cups water and boil together for 3 minutes.<br />
Add asafoetida, turmeric powder, sambar powder and salt and boil .<br />
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.<br />
Garnish with coriander leaves and curry leaves.<br />
<br />
<u><b>Sutta kathirikkai Gothsu</b></u><br />
<br />
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. <br />
<br />
<b>Ingredients:</b><br />
<br />
Brinjal 3<br />
Onion 2<br />
Tomato 2<br />
Green Chilli 4<br />
Ginger a small piece<br />
Tamarind size of a large marble.<br />
<br />
<h4>
Method:</h4>
<h4 style="text-align: left;">
<span style="font-weight: normal;">Smear oil on the brinjals, roast them on the stove and remove the skin. </span></h4>
<h4 style="text-align: left;">
<span style="font-weight: normal;">Heat oil in a pan, add mustard and
asafoetida. Add onions and saute well. Then add the tomatoes and saute
till they get mashed. </span></h4>
<h4 style="text-align: left;">
<span style="font-weight: normal;">Mash the brinjals well and add to the mix.</span></h4>
<h4 style="text-align: left;">
<span style="font-weight: normal;">Add turmeric powder and thick pulp extracted from tamarind. Add salt.</span></h4>
<h4 style="text-align: left;">
<span style="font-weight: normal;">Boil till the ingredients come together in the mix, add curry leaves and switch off.</span></h4>
<h4 style="text-align: left;">
<span style="font-weight: normal;">This is quick and easy and goes well with venpongal and arisi upma.</span></h4>
<h4 style="text-align: left;">
<span style="font-weight: normal;"> </span></h4>
<h4 style="text-align: left;">
<span style="font-weight: normal;">Note: Sambar onion is needed only for the Chidambaram gothsu. You can use normal red onions for the others. </span></h4>
</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com1tag:blogger.com,1999:blog-8658970105705854731.post-47906783481912380122012-08-20T08:04:00.001-07:002012-08-20T08:04:10.883-07:00Payatham thootham<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Paruppu Thootham/ Payatham Thootham<br />
</b><br />
<br />
<b>Ingredients:</b><br />
Mung Dal : 1/2 Cup<br />
Milk : 1 Cup<br />
Powdered Jaggery : 1/2 cup<br />
Cardamom : 1/4 tsp (powdered)<br />
<br />
<b>Method:</b><br />
Pressure cook the dal after adding 2 cups of water. <br />
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.<br />
Add boiled milk and cardamom powder.<br />
Consume warm or cold. <br />
<br />
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)</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-80032954660432681612012-08-20T08:03:00.001-07:002012-08-20T08:03:14.539-07:00Sweet potato<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<u><b>Sweet potatoes with Jaggery:</b></u><br />
<b>Ingredients</b><u>:</u><br />
Sweet potatoes : 2 <br />
<br />
<div>
Jaggery : 2-3 tbsps. </div>
<div>
Salt : a pinch</div>
<div>
Ghee : 1 tsp.</div>
<div>
Grated Coconut : a little</div>
<b>Method:</b><u><b><span style="font-size: 130%;"></span></b></u>
<br />
<div>
Wash, peel and cut the sweet potato into circles. </div>
<div>
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. </div>
<div>
Simmer and cook until done.</div>
<div>
Remove from fire and garnish with grated coconut.</div>
<div>
You can add a pinch of cardamom powder for flavor.</div>
<div>
</div>
<div>
<u>Note:</u> 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.</div>
<br />
<br />
</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-14578203869517772542012-08-20T08:00:00.002-07:002012-08-20T08:00:51.331-07:00Pathiya Samayal<div dir="ltr" style="text-align: left;" trbidi="on">
<b> <u>Molagushyam</u></b> <br />
<br />
<div class="MsoNormal">
<br />
</div>
<div class="MsoNormal">
Can be made with Vazhai, Chenai, White pumpkin, Beans or a combination of these </div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
Vegetables (cut into small cubes) : 2 cups</div>
<div class="MsoNormal">
Moong dal : 1/2 cup (lightly fried and pressure cooked)</div>
<div class="MsoNormal">
Turmeric powder : 1/2 spoon </div>
<div class="MsoNormal">
Pepper powder : 1 tsp ( adjust according to karam required)</div>
<div class="MsoNormal">
Salt : to taste</div>
<div class="MsoNormal">
Curry leaves : 2 sprigs</div>
<div class="MsoNormal">
Coconut oil : 2 tsps</div>
<div class="MsoNormal">
<br />
</div>
<div class="MsoNormal">
<u><b>Method:</b></u></div>
<div class="MsoNormal">
Dry fry pepper corns and powder them.</div>
<div class="MsoNormal">
Boil vegetables. Add salt,turmeric powder and pepper powder.</div>
<div class="MsoNormal">
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.</div>
<div class="MsoNormal">
Add curry leaves and coconut oil after turning off the flame.</div>
<div class="MsoNormal">
Serve with hot rice.</div>
<div class="MsoNormal">
<br />
</div>
<div class="MsoNormal">
<b> <u>Rasam (without Puli)</u></b> </div>
<div class="MsoNormal">
<b>Ingredients:</b></div>
<div class="MsoNormal">
Ripe Tomato (diced) : 1</div>
<div class="MsoNormal">
Pepper powder : 1 tsp</div>
<div class="MsoNormal">
Salt : To taste</div>
<div class="MsoNormal">
Garlic flakes crushed : 2/3</div>
<div class="MsoNormal">
Ghee : 1/2 tsp</div>
<div class="MsoNormal">
Mustard seeds : 1/2 tsp</div>
<div class="MsoNormal">
Powdered Cumin : 1 tsp</div>
<div class="MsoNormal">
<b>Method:</b></div>
<div class="MsoNormal">
Cut tomatoes, add pepper and salt and enough water and bring it to boil.</div>
<div class="MsoNormal">
Once it has boiled well , add crushed garlic. Boil for 2 more minutes.</div>
<div class="MsoNormal">
Heat ghee. Splutter mustard seeds. Add jeeraga podi.(Cumin powder)</div>
<div class="MsoNormal">
Pour it over the rasam. </div>
<div class="MsoNormal">
Serve hot.</div>
<div class="MsoNormal">
Can be drunk as soup. Great for throat related problems, cold, flatulence etc.</div>
<div class="MsoNormal">
Can be mixed with hot rice. </div>
<div class="MsoNormal">
<u><b>Digestive Thogayal /Thuvayal</b></u></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
<br />
</div>
<div class="MsoNormal">
Freshly Grated Coconut : 1/2 cup</div>
<div class="MsoNormal">
Ginger : a small piece about an inch</div>
<div class="MsoNormal">
Tamarind : a marble size ball</div>
<div class="MsoNormal">
Urad dal : 1 tsp</div>
<div class="MsoNormal">
Hing : a pinch</div>
<div class="MsoNormal">
Red Chilli : 1 or 2</div>
<div class="MsoNormal">
Sesame seeds : 1 tsp.</div>
<div class="MsoNormal">
Oil : 1 tsp<br />
Curry leaves : a handful </div>
<div class="MsoNormal">
<b>Method:</b></div>
<div class="MsoNormal">
Toast the sesame seeds in a hot pan. Set aside.</div>
<div class="MsoNormal">
In a tsp oil, fry urad dall till it turns red. Add red chilli and hing. </div>
<div class="MsoNormal">
To the above add coconut, tamarind, ginger, curry leaves and salt and grind to a smooth paste.</div>
<div class="MsoNormal">
Can be served on any festive occasion to lighten the burden on the digestive system.</div>
<div class="MsoNormal">
<u><b>Kariveppilai Podi (for upset stomach)</b></u></div>
<div class="MsoNormal">
<b>Ingredients</b></div>
<div class="MsoNormal">
Curry leaves : 1 cup</div>
<div class="MsoNormal">
Moong dal : a fistful</div>
<div class="MsoNormal">
Red chillies : 1 or 2</div>
<div class="MsoNormal">
Hing ( asafoetida) : a pinch</div>
<div class="MsoNormal">
Salt</div>
<div class="MsoNormal">
<br />
</div>
<div class="MsoNormal">
<b>Method:</b></div>
<div class="MsoNormal">
Dry fry curry leaves in a hot pan. Set aside.</div>
<div class="MsoNormal">
Dry fry the chilly/ies moong dal and asafoetida.</div>
<div class="MsoNormal">
Grind together to a coarse powder.</div>
<div class="MsoNormal">
Serve with hot rice and sesame oil ( nallennai/ gingelly oil).</div>
<div class="MsoNormal">
Works like miracle to cure upset stomach.</div>
<div class="MsoNormal">
<br />
</div>
<div class="MsoNormal">
You can dry fry curry leaves, pepper corn and jeera (cumin) and make a powder. This has similar effect.</div>
<div class="MsoNormal">
<br />
</div>
<div class="MsoNormal">
<u><b>Veppampoo-Vengayam vadhakkal for stomach pain</b></u></div>
<div class="MsoNormal">
<br />
</div>
<div class="MsoNormal">
Peel 5 or 6 sambar onions.</div>
<div class="MsoNormal">
Heat a spoon of oil. Splutter mustard seeds and saute the onions. </div>
<div class="MsoNormal">
After 2/3 minutes add a palmful of dried neem flowers to the onions and saute for 2 more minutes.</div>
<div class="MsoNormal">
Add salt.</div>
<div class="MsoNormal">
Serve with hot rice and ghee. </div>
</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-6012933282900349062012-08-20T03:46:00.000-07:002012-08-20T03:46:06.167-07:00inji Thuvayal <div dir="ltr" style="text-align: left;" trbidi="on">
<u><b>Ingredients:</b></u><br />
<br />
Ginger : 1/2 cup grated<br />
Tamarind : size of small marble <br />
Urad dal : 1 tsp <br />
Green chilli : 2<br />
Coconut : 3 tblsp<br />
Curry leaves : 20<br />
Salt<br />
Oil : 1 tblsp<br />
<u><b><br /></b></u>
<u><b>Method:</b></u><br />
<br />
In a little oil fry urad dal and curry leaves. Drain set aside.<br />
Add rest of the oil and saute ginger and green chillies/<br />
Add coconut, tamarind, green chillies and salt. Grind to a smooth paste.<br />
You can add a little jaggery to this while grinding.<br />
<br />
This is usually made along with feast food to aid digestion.<br />
<br />
A variation of this can be made as accompaniment to idli/ dosa or hot rice. Here the ginger is less and coconut is more.<br />
<br />
<u>Ingredients:</u><br />
Urad dal 2 Tablespoons<br />
Fried Gram 2 Tablespoons (Pottu kadalai)<br />
Red chillies 3 or 4 (or more if you like it spicier)<br />
Curry leaves 15<br />
asafoetida a pinch <br />
Grated Coconut half a coconut<br />
Ginger 1 " piece<br />
Salt<br />
Jaggery a little<br />
Tamarind a sliver <br />
<br />
<u>Method:</u><br />
<br />
<br />
<div class="MsoListParagraphCxSpFirst">
<span lang="EN-US" style="mso-ansi-language: EN-US;">In a little oil fry urad dal, fried gram, red chillies
, curry leaves and asafetida. Cool.</span></div>
<div class="MsoListParagraphCxSpMiddle">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Add<span style="mso-spacerun: yes;"> </span>grated coconut, ginger, tamarind, salt and jaggery.</span></div>
<div class="MsoListParagraphCxSpMiddle">
<span lang="EN-US" style="mso-ansi-language: EN-US;">Grind together to a smooth paste.</span></div>
<br /></div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-11453612441653168982012-08-19T03:55:00.002-07:002012-08-28T21:48:12.286-07:00Vazhakkai podi<div dir="ltr" style="text-align: left;" trbidi="on">
<u><b>Ingredients:</b></u><br />
Big raw plantains 2<br />
Tur dal 2 Tablespoons<br />
Urad dal 1 Tablespoon<br />
Red chillies 5<br />
Oil 1 Tsp<br />
Asafoetida /4 tsp<br />
Salt To taste<br />
<br />
<u><b>Method:</b></u><br />
Mature, firm, raw plantains work best for this recipe.<br />
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. <br />
Fry tur dal, urad dal and red chillies in oil, Add hing and salt and grind into a coarse powder in a mixer.<br />
Add crumbled plantains and pulse for a few more seconds till they mix well with the spice powder.<br />
Vazakkai Podi is ready.<br />
Serve with hot rice and ghee or gingelly(Sesame) oil. Vathal kuzambu or
Milagu kuzambu is a great accompaniment along with fried
appalam/pappadam.<br />
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Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-45786182090591136112012-08-19T03:53:00.003-07:002012-08-28T21:37:13.157-07:00Vella Dosai<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<u>Ingredients:</u><br />
Wheat flour 2 Cups<br />
Rice flour 1/4 Cup<br />
Powdered Jaggery 1 Cup<br />
Cardamom 4 pods powdered<br />
Shredded coconut 1/4 Cup<br />
Oil 1 tsp per dosa<br />
<br />
<u>Method:</u><br />
Add 1/4 cup warm water to the Jaggery powder and mix well till it dissolves.<br />
Add the other ingredients and add enough water to bring it to a dosa batter consistency.<br />
Pour batter on a hot tawa and make dosas adding a little oil.<br />
</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com1tag:blogger.com,1999:blog-8658970105705854731.post-42475609424791290682012-08-19T03:51:00.000-07:002012-08-25T00:36:59.796-07:00Vaththal kuzambu / veththa kuzambu<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
<br />
Tamarind : The size of a small lemon<br />
<a href="http://anubhavasamayal.blogspot.in/2012/08/sambar-podi.html">Sambar podi</a> : 3 tsp<br />
OIl : 3 tblsp<br />
Mustard seeds : 1 tsp<br />
Methi seeds : 1/2 tsp<br />
Urad dal : 1 tsp<br />
Channa dal : 1 tsp <br />
Broken Red chillies : 3 or 4<br />
Asafoetida : a small piece or a pinch<br />
Curry leaves : 15<br />
vaththal or diced fresh vegetable: 1/4 cup <br />
Jaggery (optional) : small piece<br />
<br />
This can be made with Drumstick/brinjal/Okra or onions. Sundaikkai vaththal and Manthakkali vaththal are good in this kuzambu.<br />
Soak tamarind the size of a medium sized Lemon and extract thick pulp.<br />
Heat a thick bottomed pan and add three tablespoons of oil (preferably gingelly/sesame)<br />
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.<br />
Add the vegetable pieces and saute for 2 minutes.<br />
Add a tablespoon of sambar powder (<a href="http://anubhavasamayal.blogspot.in/2012/08/sambar-podi.html">recipe here) </a>. Then add the tamarind pulp and salt as required.<br />
Add a small piece of jaggery ( one spoon if using powdered jaggery).<br />
Let the mixture boil for 6 minutes on medium flame.<br />
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.<br />
THis is how it is traditionally made.<br />
<br />
I learnt a secret technique from a lady who always gets the right consistency and taste. Here goes:<br />
<br />
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.<br />
<br />
<u><b>Kanyakumari vathal kuzambu.</b></u><br />
<br />
It is important that you use gingelly oil for the taste.<br />
<br />
Gingelly oil 4 tblsp<br />
Mustard 1 tsp<br />
Tamarind water from a lemon size ball<br />
Sundaikkai vaththal a fistful<br />
Urad dal 1 tsp<br />
channa dal 1 tsp<br />
Salt<br />
Curry leaves<br />
<br />
<u>To fry and powder:</u><br />
Channa dal 1 tbsp<br />
Urad dal 1 tbsp<br />
Red Chillies as per spice requirement 5 or more<br />
dhaniya seeds 1/2 tsp<br />
<br />
<br />Method :<br />
Heat gingelly oil. Splutter mustard seeds. add urad dal and cahnna dal. When they turn golden, add tamarind water, salt and the powder.<br />
When it has boiled well and reduced to kuzambu consistecy take off fire.<br />
Fru sundaikkai vaththal and add.<br />
<br /></div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com1tag:blogger.com,1999:blog-8658970105705854731.post-79874579862474273452012-08-19T03:35:00.000-07:002012-08-28T21:34:57.756-07:00Kootu with sambar podi<div dir="ltr" style="text-align: left;" trbidi="on">
This can be made with Chowchow, snake gourd, ash gourd, cucumber.<br />
<br />
<b>Ingredients:</b><br />
Tur dal : 1/4 cup pressure cooked <b><br /></b><br />
Vegetable : 500 gms <br />
Channa dal : 2 tblsp<br />
Turmeric powder : 1 Tsp<br />
<a href="http://anubhavasamayal.blogspot.in/2012/08/sambar-podi.html">Sambar podi </a> : 1 tsp<br />
<b>For seasoning:</b><br />
Oil<br />
<br />
Urad dal : 2 tsp<br />
Red chillies : 2 or 3<br />
Jeera : 1/2 tsp<br />
Grated Coconut : 2 tblsp<br />
Mustard seeds<br />
Curry leaves<br />
<br />
<br />
<b>Preparation Method:</b><br />
<br />
Cut vegetable into small squares. Add turmeric powder, 2 tblsp channa dal and enough water.<br />
When the vegetables are almost cooked , add sambar podi and salt and boil till they are fully done.<br />
Now add the mashed dal and mix well. Boil together for 2 minutes.<br />
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.<br />
Pour over the vegetable- dal mix. Let the mix cook together for a minute and take off the stove.<br />
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Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0tag:blogger.com,1999:blog-8658970105705854731.post-89667814365890584272012-08-18T08:21:00.000-07:002012-08-18T08:21:27.281-07:00Rasam (without using Rasam Powder)<div dir="ltr" style="text-align: left;" trbidi="on">
This is one of Arusuvai Natarajan's recipes: <u><b><br /></b></u><br />
<br />
<u><b>Ingredients:</b></u><br />
Tur dal : 1/4 cup pressure cooked and mashed <br />
Tamarind : a large marble sized ball<br />
Ripe tomatoes : 2<br />
Dried chillies : 2<br />
Green chillies : 2<br />
Turmeric powder : 1 tsp <br />
Pepper powder : 1 tsp<br />
Jeera powder : 1 tsp<br />
Jaggery powder : 1 tsp<br />
Salt : to taste<br />
Ghee : 1/2 tsp<br />
Mustard : 1 tsp<br />
Whole pepper crushed : 1tsp<br />
Jeera : 1/2 tsp<br />
Curry leaves<br />
Coriander leaves<br />
<br />
<u><b>Method:</b></u><br />
<br />
Soak tamarind in warm water and extract pulp adding 2 glasses of water.<br />
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)<br />
Now add the cooked dal, pepper powder, jeera powder and jaggery and 2 cups of water.<br />
Bring it to a boil and switch off immediately. Do not boil for long.<br />
Heat ghee, splutter mustard seeds, add coarsely ground pepper and jeera and pour over the rasam.<br />
Add Coriander leaves and curry leaves.<br />
<br />
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.<br />
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.</div>
Ushahttp://www.blogger.com/profile/00179239922869639391noreply@blogger.com0