paruppu thogayal

Ingredients:

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

Method:

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


Method 2:

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


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

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

Ventha saar

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


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

Kadappa

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

Kadappa:

Garlic                                  : 100 g

Cinnamon/ lavanga Pattai     : 10 g
Clove                                  : 3

Onions                                :  300 gm

Potato                                 :  300 g

Moong Dal                          :  200 g

Fried Gram/Pottukadalai      : 50 g ( abt 4 table spoons)

Green chillies                       : 10/ 12

Corainder leaves

Coconut                              :half cup

poppy seeds/ gasagasa        : 20 gm ( 4 tsp) soak the gasagasa for a few minutes before grinding.

Turmeric powder                : 1/2 tsp

Method:

Cook the dal in sufficient water.
Boil potatoes and crumble them.
Grind fried gram, coconut, 4 cloves garlic, 20 g gasgasa and green chillies.

Heat oil and fry 4 cloves garlic. Add cinnamon and cloves.
Add onions and fry. Now add the water in which the dal  was cooked.. Add salt, turmeric powder, crumbled alu and the ground paste.
Bring to boil and remove from stove.
Add juice of a lemon.

This recipe is from the famous Madras cook Arusuvai Natarajan.

Vendaya kuzambu

Ingredients:

Vegetables                          1/2 cup

Tamarind                             large marble size

Turmeric Powder                1/2 tsp

Methi seeds                        1/2 tsp

Dried red chillies                 4 0r 5

Urad dal                              1 tsp

Coconut                               2 tblsp

Curry leaves

Method:

cut desired vegetables ( veggies traditionally used in sambar like brinjal, drumstick etc) and boil in tamarind water along with a pinch of turmeric powder and salt.

In a little oil fry fenugreek seeds, dried red chillies, urad dal, coconut and curry leaves and add it to the boiled vegetable when the vegetable is cooked in tamarind water.
Boil till it reaches required consistency.

paruppurundai Kuzambu

Paruppu Urundai Kuzambu

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

Method


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

Mysore rasam

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

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

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

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

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




Recipe Courtesy: Shalini via Dailysamayal

Puli kachal / puliyodharai / puliyogare gojju

Basic puli kachal:

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


Preparation method:

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

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


Method 2:
Basic puli kachal recipe is the same.

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

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

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

Method 3:
Recipe courtesy ICANCOOK via dailysamayal

Ingredients:

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

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

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

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

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

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

Serve with Appalam/Vadam/Chips