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:
Tomato - 2
Onion - 1
Paruppu water (toor dal) - 1tblr
Salt - to taste
Turmeric powder - a pinch
Soup powder - 1 1/2sp
Cinnamon - a small piece (optional)
Clove - 1 (optional)
Water - 1tblr
METHOD:
- Chop tomatoes finely or blend it once in a mixer.
- Slice onions and keep aside.
- In a cooker add oil and when heated add cinnamon, clove and onion.
- When it is light brown add tomatoes and when it is soft add paruppu water, salt, turmeric powder.
- Close cooker and cook it for 2 whistles.
- Open and now add 1 1/2sp of soup powder and transfer to a bowl.
- Serve it hot.
NOTE:
- We can also add soup powder when cooking itself. That also gives a good taste.
- It is not necessary to add paruppu water but it gives a good taste.
- Vegetable soup is also similar to this but add just 1/2 tomato and the vegetables and cook it by simmering to 10 mins after putting on the cooker weight.
INGREDIENTS:
Chicken - 100g
Onion - 1/2
Tomato - 1
Water - 21/2tblr
Salt - to taste
Turmeric powder - a pinch
Soup podi - 2sp
METHOD:
- Cut chicken to small pieces.
- Slice onion and tomatoes lengthwise.
- In a cooker add oil and when heated add onion and cook till it is light brown.
- Now add tomatoes and when it is soft add all the remaining ingredients and close the cooker.
- Pressure cook it for 2 whistles.
- Hot peppery chicken soup is ready to serve.
NOTE:
With mutton leg pieces it will be really good and tasty.
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.
INGREDIENTS:
Broken green gram dal - 1/2tblr
Jaggery - 3/4tblr
Milk - 3tblr
Cardamom powder - 1/2sp
Cashew - 1/2sp
METHOD:
- Wash the dal and pressure cook it for 1 whistle with 1tblr water.
- Open and add jaggery, milk and boil for 5mins.
- Finally add cardamom and fried cashews.
- Serve hot or chilled.
NOTE:
- Jaggery gives a better taste then adding white sugar.
- When it gets solid add milk when serving.
INGREDIENTS:
Raw rice or biriyani rice - 1/4tblr
Sugar - 3/4tblr
Ghee - 2sp
Milk - 3/4 litre
Water - 1tblr
Cardamom powder - 1/2sp
Camphor - a pinch (single mustard seed size)
Cashew - 1sp
METHOD:
- Wash the rice and drain all the water.
- In a vessel add ghee and fry rice little and add water.
- Let it boil for few mins and when cooked slightly smash the rice.
- Now add milk and sugar and boil till it is little thick.
- Finally add cardamom powder, camphor and fried cashews.
- Boil for 5mins and off the flame.
- Serve hot or chilled.
NOTE:
Camphor is added only to this payasam as it gives a good aroma when mixed to the rice.
