Capsicum Sambar

Capsicum Sambar

Ingredient

1. 4 Capsicums 
2. 1/2 cup Dhoor dhal
3. 1 Big onion
4. 1 Tomatoes
5. 1/2 teaspoon of asofetida
6. 1 teaspoon of  Curry powder (home-made)
7. 1/2 teaspoon Tumeric powder
8. Small ball of Tamarind
9. 2 tablespoon of Oil
10. 1 tablespoon of Mustard
11. 1 tablespoon of Fenugreek
12. 1/2 teaspoon of cumin
13. 1/2 teaspoon of Urid
14. Some Curry leaves
15. Some corriander leaves
16. 2 cups of water.
17. 1 teaspoon of salt

Method

1. Dice the Capsicums.
2. Dice the Onion & Tomatoes
3. Boil the Dhoor Dahal with turmeric,and water.(use the pressure cooker for 3 Whistles)
4. Add Water, Tamarind, Curry powder & salt in a bowl and soak for 10 minutes.
5. Then mix well and squeeze out the pits.
6. Heat the oil in a frying fan
7. Add Mustard ,Fenugreek,Cumin,Urid & Curry leaves.
8. Add diced Onion & Fry well till brown then add Capsicum pieces.
9. Later add the Tomatoes
10. Add tamarind mixture and let it boil.
11. Add  the boiled Dhoordhal mixture from the cooker
12. Heat for another 5 minutes and now the Sambar is ready.
13. Put some coorriander leaves and serve.
14. Serve as a curry to accompany rice, chappathis, dosa, idllys etc.

Uluntha Vadai (Urid Dhal Vadai)

 Uluntha Vadai (Urid Dhal Vadai)

Serves                                             Preparation
    4                                                       30min

Ingredients

1. Urid Dhal -2 cups
2. Black pepper-1 teaspoon Or 1 green chilli
3. Onion-2
4. Salt 1 teaspoon
5. Few curry leaves.
6. Oil for frying

Methods

1. Soak the Urid Dhal for 1 hour
2. Dice the Onion 
3. Put the Urid Dhal in the blender and sprinkle water 
4. Add Salt and Pepper 
5. Grind to thick and smooth
6. Take out the batter from the blender 
7. Add Onion,Curry-Leaves and (diced Chilli)
8. Mix the batter well 
9. The Batter must be thick
10. Heat the oil in deep frying pan on medium heat
11. Make it into a small ball on your palm & flatten it gently
12. Place a hole in the centre with your finger
13. Transfer this into the oil 
14. Fry the dough by turning both sides 
15. The vadai is ready when it is golden brown
16. Serve hot with your favourite chutney (coconut, chilli chutney)

Masalai Seeyam

Masalai Seeyam

Ingredient

1. 1 cup jasmine rice (pacha arsi)
2. 3/4 cup urid dal (white).
3. Soak both for one hour.
4. 1 tablespoon salt.
5. 1 big onion.
6. Some curry leaves.
7. 1 tablespoon of mustard seed.
8. Sufficient oil for frying (2 cups)
9. 1/2 teaspoon of white pepper powder.

Method

1. Wash the soaked rice & urid dhal
2. Grind them to smooth in a wet grinder 
3. Add the salt & white pepper powder.
4. Chop the onion into small pieces
5. Heat the oil 
6. Add mustard seeds & curry leaves 
7. Then add onion and cook until it is tender.
8. Cool the onion for minutes.
9. Add this onion into the dough and mix well.
10. Heat the oil in a deep frying pan 
11. Once the oil is heated, use a tablespoon to scoop the dough
12. Fry it in the oil till golden brown
13. Serve it warm with chutneys of your choice.

Kalaan Poriyal (Mushroom Fry)

Kalaan Poriyal (Mushroom Fry)

     

                                                             

Ingredients

1. Button Mushrooms -12
2. Onion-1
3. Tomatoes-1
4. 1 teaspoon of curry powder
5. 1/2 teaspoon Tumeric Powder
6. 1/2 teaspoon cumin seeds
7. 1/2 teaspoon fennel seeds
8. 2 tablespoon of oil.
9. Some curry leaves

Method

1. Cut the mushroom into thin pieces.
2. Dice the onion & tomatoes
3. Heat the oil in the frying pan
4. Add cumin & fennal seeds
5. Add curry leaves
6. Add onion and  fry well. Add the mushrooms.
7. Then add turmeric & curry powder
8. Mix we'll then add tomatoes & salt.
9. Cook until mushroom becomes tender brown
10. Ready to be served for 2-3 persons.

Thayir Pachadi (Yoghurt Salad)

 Thayir Pachadi (Yoghurt Salad)

Thayir Pachadi (Yoghurt salad dip) is  usually served along with lunch dishes like briyani or rice dish varieties. It can also served with snacks such as chips and Bhajis. Coriander leaves offer a great relief from stomach indigestion problems and the like. Yoghurt also have a healthy amount of ''good'' bacteria and made using active, good bacteria which aids in digestion.

Ingredients

1. One Pomegrande (peeled and seeds separated)
2. 1 onion finely chopped

3.1.cucumber.

4. 2 cups of yogurt

5.1/2Tea spoon salt ( add more to individual taste requirement)
6.1/2 teaspoon of oil.
7.coriander leaves.
Method

1.Wash the coriander leaves thoroughly-especially the root areas of sand, cut the roots off and  then finely chopped.
2.Heat up a thali or frying pan and add oil
3.Fry the onion till golden brown.
4.Let it cool for 10 minutes.
5.add yogurt and cucumber pome grande and fried onion and coriander and salt
Mix we'll and keep inside the-refrigerator. 
Let it cool.


   

Mullangi Sambar (White Radish Curry)

Mullangi Sambar (White Radish Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 2 pcs of  White Radish (Mullangi)
2. 1 big onion
3. 2 Tomatoes
4. 5g of Tamarind
5. 1/2 cup Thoor Dhal
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin, Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Wash and boil the thoor dhal  with tumeric powder in 2 cups of water (pressure cooker or normal stove)
2.Mix well tamarind, tumeric, curry powder and salt separately
2.Wash the white radish and cut into pieces
3. Cut the onion and tomatoes
4. Heat oil in the saucepan
5. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
6. Fry the onion and radish for five minutes
7. Add the tomatoes
8. Add the tamarind mixture and boiled dhal
9. Boil till the vegetables become tender.
10. Serve with Rice or Chappathi

Pavakkai Puli Kuzhambu (Bittergourd Tamarind Curry)

Pavakkai Puli Kuzhambu (Bittergourd Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 2 pcs of bittergourd (Pavakkai)
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin, Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 3 cups of water
2.Wash the bittergourd and cut into pieces
3. Cut the onion and tomatoes
4. Heat oil in the saucepan
5. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
6. Fry the onion and bittergourt for five minutes
7. Add the tomatoes
8. Add the tamarind mixture
9. Boil till the vegetables become tender.
10. Serve with Rice or Chappathi

Katthirrikkai Puli Kuzhambu (Eggplant Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 250 g of eggplant (Katthirrikkai)
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin, Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 2 cups of water
2.Wash the eggplants and cut into splits
3. Cut the onion and tomatoes
4. Add the tamarind mixture and the diced vegetables in a cooking pot
5. Boil till the vegetables become tender.
6. Heat oil in the saucepan
7. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
8. Fry till golden brown then add this to the thickened curry.

Parangikkai Puli Kohzhambu (Pumpkin Tamarind Curry)

Parangikkai Puli Kohzhambu (Pumpkin Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 250g of Pumpkin
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin,Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 2 cups of water
2.Wash the pumpkin and dice into cubes
3. Cut the onion and tomatoes
4. Add the tamarind mixture and the diced vegetables in a cooking pot
5. Boil till the vegetables become tender.
6.Heat oil in the saucepan
7.Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
8.Fry till golden brown then add this to the thickened curry.

KEERAI MASIYAL (Green Leaf Dish)

KEERAI MASIYAL (Green Leaf Dish)

Keerai Masiyal is a dish prepared with Moong Dhal & Spinach. It is mainly used as a side dish during lunch. Eating different varieties of  Spinach is a good source of Vitamin A and C. Spinach is rich in nutritional value such as Iron and has high amounts of antioxidants. This method of cooking is suitable for all spinach. 
Ingredients:  

1.Spinach
2.Moong Dhal-!/4 cup
3.Cumin seeds-1/2 teaspoon
4.Garlic-1 clove
5. Dry red chilli-1
6. Salt- 1/2 teaspoon.
7. Oil - 2 teaspoons 


Preparation: 

1. Boil the Moong Dhal with one cup of water in a pressure cooker. Let it set for three whistles.
2. Let it cool  approx 15 mins 
3. Cut the spinach finely and wash thoroughly  
4. Dice one onion 
5. Finely grind garlic 
6. Add the spinach , Onion & Garlic  with the Dhal in the cooker.
7. Add 1/2 teaspoon of salt to the mixture
8. Heat 2 teaspoon of Oil in the fry pan separately.
9. When the oil heats up , fry  1/2 teaspoon cumin seeds & a dry chilli 
10. After turning golden brown add to the spinach into the cooker
11. Close the cooker & cook for another three whistles. 

Ready to eat after cooling down for 10 minutes. 

Kathirikkai/Murungakai Sambar (Eggplant/DrumStick Curry)

      

Kathirikkai/Murungakkai Sambar (Eggplant/Drum Stick Curry) 

Sambar (curry) is traditionally used in South Indian meals for breakfast and lunches.It is mainly an accompanying side dish for Idlis, Dosas and Rice dishes. Sambar can be made with

Ingredients

1.Fresh Drumsticks-3 otherwise Frozen drumsticks as required
2.Brinjal-Small 4 (Eggplant)
3.Potatoes -Medium size 3
4.Tomatoes-2
5.Green Chillies-2
6.Onion-1 Big
7.Thoor Dhal-1/2 Cup
8.Tumeric Powder-1/2 teaspoon
9.Sambar Powder -1 Tablespoon (Home Made or Ready Made)
10.Tamarind- 1 pinch
11.Salt-1 teaspoon

Garnishing
1.Curry Leaf
2.Urid Dhal- 1/2 Teaspoon
3.Mustard Seed-1/2 Teaspoon
4.Fenugreek -1/4 Teaspoon
5.Asofoetida Powder (Perungayam)- Sprinkle
6.Oil -2 Tablespoon

Method

1.Wash and boil the Thoor Dhal in 2 cups of water.
2.Add tumeric powder and a bit of oil. You could use pressure cooker for time saving (4 whistles)
3.Then add the Drumsticks, Brinjals, Onion, Green chillies and Tomatoes
4.Cook for 10 minutes on normal heat
5.Mix tamarind and salt in 1 cup water.Then add Sambar powder
6.Pour this mixture to the boiling sambar.
7.Leave to boil for another 5 minutes in low heat

For garnishing-
8.Pour oil in a small frying pan (Tava)
9.Once heated put all the garnishing ingredients and fry till golden brown.
10.Then pour this into the cooked Sambar.
11. Now it is ready to be served
12.Serves at least 6 people

Kavanarisi (Black Glutinous Rice)

Kavanarisi (Black Glutinous Rice- Sweet Dessert) 

This traditional rice pudding is served in South Indian Chettinad breakfast as a side dish and in wedding receptions. It is easy to cook and serve as a delicious sweet dessert.

Ingredients

1. One cup Black Glutinous Rice (Kavanarisi)
2. Sugar-half cup
3. Cardamon - 4 pcs crushed
4. Shredded coconut-2 tablespoons

Method

1.Soak the black glutinous rice in water for at least two hour.
2.Wash 3 times and drain the water.
3.Add 3 cups of water to the washed rice
4.Use a pressure cooker to cook the rice- at least 5 whistles.
5.Let it cool for 10 minutes, release the pressure and
   open the lid.
6.If pressure cooker is not available, cook it in your traditional
   method until the rice becomes sticky and soft to touch.
7.Add more water if it is not cooked to tender as required
8.Add the sugar and stir it with a ladle/spoon
9.Then add the crushed cardamon and shredded coconut and
   stir well.
10. Now it is ready to be served
11.Serves at least 6 people