INGREDIENTS:
Kadalai paruppu (Chana Dal) - 1/2cup
Cabbage - 1/2cup
Onion - 1/2
Tomato - 1
Turmeric powder - a pinch
Salt - as required
Sambar powder - 1/2sp
Cinnamon - a very small stick
Clove - 1
Mustard seed - 1/4sp
Curry leaves - few
TO GRIND:
Coconut - 4 to 5 sp
Garlic - 3
METHOD:
- Soak chana dal in water for 3 to 4 hrs and pressure cook it for 2 whistles and simmer it to 7 mins.
- Make sure that the chana dal is fully cooked but not smashed.
- Open and take the water of the dal to keep rasam in it.
- Grind the above coconut and garlic to a paste.
- In a kadai add oil and when heated add chopped onion and fry till it is brown.
- Then add cabbage, tomato and cook till it is soft.
- Now add salt, turmeric powder, sambar powder, cooked chana dal and grinded paste.
- Close and let it boil for 8 to 10 mins so that all the ingredients get combined to cook well.
- Open and season it with mustard seeds, cinnamon, clove and curry leaves.
NOTE:
- We can also add ridge guard, snake guard instead of cabbage.
- But for this we have to grind 1/4sp cumin seed and 1small green chili along with coconut and garlic.
- Then we need not add cinnamon and clove to these snake guard and ridge guard veggies.
INGREDIENTS:
Kollu paruppu (Horse Gram) - 1cup/125g
Onion - 1small
Tomato - 1
Garlic - 3
Cumin seed - 1/2sp
Coriander seed - 1/2sp
Red chili - 1
Turmeric powder - a pinch
Salt - as required
Coriander leaves - few
Tamarind - a small gooseberry size
METHOD:
- Soak dal in water for 3 to 4 hrs and pressure cook it for 2 whistles and simmer it to 10 mins.
- Now open and take the water of the dal to keep rasam in it. It is good for cold.
- In a kadai add oil and when heated add cumin seed and coriander seed and fry till it is brown.
- Now add the chopped garlic, onion, red chili and fry till onion is light brown.
- Then add tomato, tamarind and fry till it is soft.
- Add turmeric powder, salt and off the flame.
- Now add these kadai ingredients to the boiled dal and grind it along with few strands of coriander leaves.
- Grind it little coarsely and not full smoothy like a paste.
- Add less water when grinding as it should be in a semi-solid state.
- Serve with hot rice.
KOLLU PARUPPU RASAM RECIPE:
INGREDIENTS:
Tomato - 1/2
Tamarind syrup - 4 to 5 sp
Salt - as required
Turmeric powder - a pinch
Mustard seed - 1/4sp
Curry leaves and coriander leaves - few
Garlic - 1
Hing - a pinch
Rasam podi - 1/2sp
METHOD:
- Take the water from the boiled dal and add 1/2 tomato to it.
- Add the tamarind syrup and add salt turmeric powder to it.
- Now crush the tomato well which is in the dal and check for the salt.
- Now on the flame and place a vessel with the above rasam water to it.
- Keep the flame in a medium head and wait till the bubble starts forming.
- Once you see the bubble starts forming on the top off the flame and add 1/2sp of rasam podi to it.
- Immediately close the vessel to let not the smell go off.
- Now season it with mustard seeds, hing, crushed garlic and curry and coriander leaves.
You can drink this rasam as a soup. It soothes your throat problems.
INGREDIENTS:
Semi solid sour curd - 1 cup
Onion - 1/2
Tomato - 1/2 (if curd is not sour)
Curry leaves - few
Coriander leaves - few
Turmeric powder - a pinch
Salt - as required
Hing - a pinch
TO GRIND:
Garlic - 3
Red chili - 1
Cumin seed - 1/4sp
Toor dal soaked for an hr - 1sp (or) Roasted Dalia Split/Pottukadalai - 1/2sp
Coconut - 2sp
METHOD:
- Chop onion and tomato and keep aside.
- Grind the above ingredients to a fine paste.
- In a kadai add oil and when heated add the chopped onion and fry till brown.
- Then add tomato and fry till it is soft.
- Now add the grinded paste and add water if it is thick.
- Add turmeric powder, salt and hing and let it boil for 6 to 7 minutes till the raw smell leaves.
- Now simmer the flame and add the curd by mixing water to it so that it is in the liquid form.
- Stir the ingredients and wait till the bubble start forming on the top.
- Now add the curry leaves and coriander leaves and off the stove.
- Serve with hot rice.
This goes well with spicy side dishes like eggplant fry and spicy mushroom peas fry.
INGREDIENTS:
Cauliflower - 1small
Peas - 1/4cup
Onion - 1/2
Green chili - 1
Tomato - 1
Garlic - 4
Ginger - 1/2 to garlic
Fennel seed - 1/4sp
Coconut - 1/2 cup
Cinnamon - 1 small stick
Clove - 2
Kulambu milagu podi - 1 1/2sp
Salt - to taste
METHOD:
- Wash cauliflower with hot water and cut into pieces.
- Chop onion and tomatoes. Grind ginger, garlic,fennenl seed and coconut.
- In a kadai add oil. Once heated add cinnamon, cloves, onion, green chili and fry till the onion becomes light brown.
- Now add tomato and fry till it is soft.
- Then add cauliflower, peas and the grinded coconut paste.
- Add kulambu milagu podi, salt, turmeric powder and close to boil.
- Once the cauliflower is cooked off the flame.
- Serve hot with chapathi, rice or idli/dosa.
NOTE:
- We can also grind the cinnamon and clove along with the ginger, garlic, coconut paste.
- We can also substitute kulambu milagu podi with 2sp of coriander powder, 1/2sp of red chili powder and 1/2sp of pepper powder
INGREDIENTS:
Karuppu sundal (black channa) - 1small cup
Brinjal - 2
Onion - 2
Tomato - 1
Tamarind - a small lemon size
Kulambu milagu podi - 2sp
Salt - to taste
Curry leaves - 1strand
Grated Coconut - 2sp
Mustard seeds - 1/2sp
Turmeric powder - a pinch
METHOD:
- Chop onions and keep aside.
- Soak channa in water overnight and pressure cook with 1/2sp salt for 3 to 4 whistles.
- Take the syrup of tamarind and keep aside.
- In a cooker add oil and when heated add the chopped onions and fry till it is light brown.
- Then add chopped tomato and cook till it is soft.
- Add coconut, curry leaves and kulambu milagu podi and fry once and off the stove.
- Let it cool and grind it.
- In an empty cooker add oil and when heated add mustard seeds.
- Now add half chopped onion and fry till it is brown.
- Now add sliced brinjal, salt, turmeric powder, 1sp tamarind syrup and cook till the brinjal absorbs the tamarind syrup.
- Now add the grinded mixture, cooked channa, remaining tamarind syrup,salt and let it boil for 5 mins till the raw smell leaves and the brinjal gets cooked.
- Serve hot with rice or idli.
INGREDIENTS:
Peerkangai - 2
Onion - 2
Tomato - 2
Mustard seeds - 1/2sp
Turmeric powder - a pinch
Sambar powder - 1sp
Salt - to taste
METHOD:
- Peel the outer skin of ridge gourd and cut it to small pieces.
- Slice onions and tomatoes finely.
- In a cooker, add oil and when heated add mustard seeds.
- When it pops add onion and fry till it is light brown.
- Now add peerkangai and fry for 5mins.
- It will leave water and then add tomatoes, turmeric powder, salt and sambar powder.
- Add little water and fry till tomatoes are soft.
- Now close cooker and cook it for 2 to 3 whistles.
- Open it when done and serve hot with white rice/ idli/ dosa.
INGREDIENTS:
Thatta paruppu (Red chori brown beans) - 1cup
Onion - 1
Tomato - 1 or 2
Brinjal - 2
Sambar powder - 1sp
Curry leaves - few
Tamarind syrup - 2sp
Mustard seeds - 1/2sp
Turmeric powder - a pinch
Salt - to taste
METHOD:
- Soak thatta paruppu in water over night and pressure cook it for 3 whistles.
- In an empty kadai, add oil and when heated add sliced mustard seeds, curry leaves, onion, brinjal, 1sp tamarind syrup, salt little and turmeric powder.
- Leave it till brinjal absorbs the tamarind syrup.
- Now add tomato and cook till it is soft.
- Now add the kadai materials to the boiled paruppu and add sambar powder, salt, remaining 1sp tamarind syrup, little water if it is too thick and close it to boil for 5 to 10 mins till the brinjal gets cooked and the raw smell of sambar powder goes off.
- Open and serve hot with white rice.
NOTE:
- The water of the boiled paruppu can be used to make rasam as like we make paruppu rasam from paruppu water.
- It gives a good taste.
- We can also add bottle guard and chayote vegetable to this sambar.
INGREDIENTS:
Coconut - 1cup grated
Red chili - 3
Tomato - 2
Garlic - 2
Toor dal - 1sp
Chana dal - 1sp
Curry leaves - few
Hing - a pinch
Tamarind - a small gooseberry size
METHOD:
- Heat kadai and add toor dal, chana dal, curry leaves and when lightly brown add red chili.
- Then add chopped tomato, hing, salt, tamarind and fry till tomatoes are soft.
- Now add garlic and coconut and fry lightly.
- Let the mixture cool and grind it bit coarsely.
- It goes well with tamarind rice.
- Serve also with white rice, idli, dosa.
INGREDIENTS:
Toor dal - 1cup / 1small tblr
Tamarind - a big lemon size
Onion - 1
Any vegetable (drumstick, carrot, brinjal, radish, beetroot, bottle guard, chayote) - as required
Tomato - 2
Green chili - 2
Turmeric powder - 1/4sp
Salt - to taste
Sambar powder - 1 1/2sp
FOR SEASONING:
Mustard seed - 1/2sp
Oil - as required
Curry leaves - few
Coriander leaves - few
Hing - a pinch
Red chili - 1
METHOD:
- Wash toor dal, soak in water for one hr and pressure cook it for 2 to 3 whistle. (Add little extra water so that we can use it for making paruppu rasam)
- Open and smash the dal with the smashing tool.
- Soak tamarind in water and take the tamarind syrup.
- In a kadai add oil and when heated add sliced onion, green chili and fry till the onions are light brown.
- Now add the vegetable, little salt to the vegetable, turmeric powder and 1 to 2sp of tamarind syrup.
- Fry till the vegetable is half cooked with the tamarind water so that it gets more tasty.
- Now add tomatoes and cook till it is soft.
- Then take these ingredients and add into the smashed dal in cooker.
- Add the remaining tamarind syrup, sambar powder, salt and water if it is still thick.
- Now close cooker and let it boil for 1 whistle.
- Open and season it with the above given seasoning ingredients.
- Delicious sambar is ready.
- Serve hot with idli/ rice/ dosa.
