Dum Egg Gravy

This is one of the best and delicious Egg gravy recipes. Here egg is steamed instead of boiling it. Seasoned egg is steamed. Its then added to a spicy masala gravy. Very special Dum Egg Gravy recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Egg                       - 2
Tamarind               - small lemon size ball
Salt                        - As required
Curry Leaves         - few
Oil                          - 2 tbsp

To be added to Egg:

Chili Powder          - 1/4 tsp
Cumin Powder       - 1/4 tsp
Salt                         - As required

To Grind for Masala:

Small Onion            - 5
Chopped Coconut    - 3 tbsp
Green Chili              - 1
Cumin Seeds            - 1/4 tsp (Seeragam)
Fennel Seeds            - 1/4 tsp (Perunjeeragam / Sombu)
Turmeric Powder     - 1/4 tsp
Chili Powder            - 1/2 tsp
Pepper Powder         - 1/4 tsp
Coriander Powder    - 1/2 tsp (Malli Thool)

Procedure:

• Extract juice from Tamarind. Grind everything under ' To Grind for Masala' adding little water. Beat eggs. Season it with salt, chili powder and cumin powder. Grease a deep bowl with little oil. Add seasoned egg to the bowl and steam it for 10 minutes. Once its steamed cut it into cubes.
• Heat oil in a pan. Add curry leaves to it. When they splutter, add ground masala. 
• Saute till raw flavor of masala goes off and then add tamarind extract.
• Add enough water, salt and mix everything well together.
• When the gravy boils , add steamed egg cubes and switch off the flame.
• Egg cubes will be very soft and juicy when you eat it. It goes well with hot steaming rice. Enjoy your Dum Egg Gravy!!!

Must Try 35 Poriyal/Kootu Recipes!!!

Its always a poriyal or kootu which makes a South Indian lunch complete. I would recommend to try these interesting recipes to make a change to your routine menu. I am sure you would enjoy  cooking. Just click each picture to get its recipe.  Here you go!!

Kovakkai:

Kovakkai Vengayam Pirattal (Tindora -Onion Stir Fry):

Kovakkai Milagu Varuval (Tindora Pepper Stir Fry):

Kovakkai Vathakal (Tindora Stir Fry):

Potato :

Nellai Urulai Varuval: (potato Varuval)

Spicy Potato Roast:

Dry Aloo-Matar Curry: (Dry Potato - Peas Curry)

Senai Kizhangu: (Elephant Yam)

Spicy Senaikizhangu Roast: (Elephant Yam Roast)

Senaikizhangu Poondu Varuval: (Elephant Yam Garlic Stir fry)

Senaikizhangu Varuval: (Elephant Yam Shallow Fry)

Vazhai Poo: (Banana Flower)

Vazhai Poo Usili: (Banana flower usili)

Vazhai Poo Kola Urundai: (Banana flower fritters)

Kathirikkai: (Brinjal)

Kathirikkai Kootu (Brinjal Kootu):

Kathirikkai Poondu Varuval (Brinjal - Garlic stir fry):

Cauliflower:

Tandoori Cauliflower:

Gobi - 65:

Cauliflower Poriyal:

Pachai Sundakkai Poriyal (Raw Turkey Berry Poriyal)

Pagarkai: (Bitter Gourd)

Pagarkai Masala (Bitter Gourd Masala):

Pagarkai Varuval: (Bitter Gourd Stir Fry)

Vazhakkai: (Raw Plantain)

Vazhakkai Varuval (Raw Plantain Varuval):

Spicy Vazhakkai Roast (Spic Raw Plantain Roast):

Vendakkai (Ladies Finger);

Vendakkai Poriyal (Ladies Finger Poriyal):

Vendakkai  Poondu - Milagu Varuval (Ladies Finger Garlic - Pepper Fry):

Spicy Murungai Beans Poriyal (Spicy French Beans Poriyal):

Sepankizhangu Varuval: (Taro root shallow fry)

Spicy Murungakkai Poriyal:

Pachai Pattani Poriyal: (Fresh Peas Poriyal)

No Coconut Green Peas Poriyal:

Broccoli Poriyal:

Meal Maker Curry:

Mushroom pepper Fry:

Beetroot Kola Urundai:

Kadalai Parupu - Pudalangai Poriyal: (Snake Gourd - Channa Dal poriyal)

Avarakkai Poriyal: (Broad Beans Poriyal)

Kothavarangai Poriyal (Cluster Beans Poriyal):

Prawn Balchao Curry (Goa style Prawn pickle curry)

Today's recipe is very much spicy, Goa style prawn pickle curry. It has very unique masala which makes this dish outstanding. Prawns are shallow fried and then added to perfectly spiced onion-tomato gravy. Extraordinary curry which tastes amazing with hot steaming rice. Here you go!!

Recipe For : 2

Ingredients: 

For the Gravy:

Prawns                         - 200gm

Big Onion                     - 1

Ginger-Garlic Paste    - 2 tsp

Tomato                         - 1

Green Chili                   - 1

Turmeric Powder         - 1/4 tsp

Chili Powder                - 1/4 tsp

Salt                               - As required

Sugar                           - a pinch

Oil                                - As required

To Grind:

Red Chilies soaked in Vinegar    - 2

Whole Garam Masala                   - Each 1

Pepper                                            - 6 or 8

Mustard Seeds                              - 1/4 tsp

Cumin Seeds                                 - 1/4 tsp

Tamarind                                        - 1 tsp

Vinegar                                           - 1 tsp

Procedure:

• Peel and de-vein prawns.  Take enough salt,turmeric powder, chili powder for the prawns in a bowl and add little oil . Make it a paste and marinate prawns in it for an hour. After that shallow fry them in oil in a pan and take it out. Prawns cook very fast.. It will change its color when its cooked and after that take it out.
• Grind everything under 'To Grind'. Soak red chilies in vinegar for 10 minute and grind it along. Whole garam masala includes cinnamon stick, cloves, cardamom and star aniseeds.
• Chop finely Big onions and tomatoes. Slit Green chili.
• Heat oil in a pan. Add chopped onions to it. When its translucent, add Ginger- Garlic paste. 
• After the raw flavor goes off, add chopped tomatoes.
• Add enough salt and turmeric powder to the pan and cover with a lid.
• After both onions and tomatoes are cooked, add masala. 
• Add enough  water and cook the gravy. Add a pinch of sugar also. It increases taste of the curry.
• Once the gravy is done you can see oil leaving sides of the pan. Add  cooked prawns and switch off the flame.
•  Enjoy your curry with hot steaming rice.

Chicken Kolhapuri

Here is the recipe for super tempting, hot and spicy Kohlapuri Chicken gravy which tastes awesome with Rice or Chapathi or Roti. Here you go!!

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Chicken                        - 1/2 kg
Big Onion                     - 2
Ginger-Garlic paste      - 1 tbsp
Cumin Seeds                 - 1/2 tsp (Seeragam)
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Coriander Leaves          - few
Curry Leaves                 - few
Oil                                  - 2 tbsp

Dry Roast And Powder:

Dry Red Chili          - 4
Fennel Seeds            - 1/2 tsp (Sombu/Perunjeeragam)
Whole Black Pepper - 8 to 10
Poppy Seeds              - 1/2 tsp (Khasa Khasa)
Sesame Seeds            - 1/2 tsp (Ellu)
Grated Coconut         - 1/4 cup
Cloves                        - 2
Nutmeg                      - 1
Mace                          - 1
Green Cardamom      - 2

Procedure:

• Wash well chicken. Chop finely Big onion. Dry roast and powder everything under ' To Dry Roast And Powder'.
• Heat oil in  a pan. Add cumin seeds to it. When they splutter add chopped onions to it. 
• After they turn translucent, add Ginger- Garlic paste to it.
• Saute till raw flavor goes off and after that add washed chicken pieces to the pan.
• Add  enough salt and turmeric powder to the pan. Cover with a lid and cook it. 
• You will see chicken slowly oozing out water. Now add 1 cup of water. When chicken is half cooked, add ground powder.
• Cook in a medium flame, till chicken is cooked completely. Adjust the gravy consistency according to your requirement. Enjoy your chicken kolhapuri with Rice, Chapathi/Roti of your choice.

Kathirikkai Kuzhambu (Brinjal Kuzhambu)

Nothing can beat the taste of this  Kathirikkai kuzhambu (Brinjal Kuzhambu) which has perfect spices. This kuzhambu is cooked in Gingely oil to enhance the taste. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Brinjal                   - 3
Small Onion          - 8 to 10
Tamarind               - small lemon size ball
Salt                         - As required
Turmeric Powder   - 1/2 tsp
Mustard Seeds        - 1/2 tsp
Urad Dal                 - 1/2 tsp
Asafoetida               - a pinch
Curry Leaves           - few
Gingely Oil              - 2 tbsp  

For the Masala:

Dry Red Chili        - 3
Channa Dal            - 1 tsp (Kadalai Parupu)
Urad Dal                - 1/2 tsp
Coriander Seeds     - 1/2 tsp (Malli)
Grated Coconut      - 1/4 cup
Tomato                   - 1

Procedure:

• Dry roast dry red chili, coriander seeds, channa dal, urad dal and grated coconut. Take it out in a plate. Roast in gingely oil chopped tomato. After it cools down grind tomato with dry roasted items adding very little water. Your masala is ready now.
• Peel small onion. If its big, chop it also into two or use as such. Slit brinjal into four. Extract juice from tamarind.
• Heat oil in a pan. Add small onion to it. When they turn translucent add slit brinjals. Add also salt and turmeric powder. Cover with a lid and cook till brinjals are cooked 3/4 th.
• After that add ground masala. Saute till raw flavor goes off and then add tamarind extract.
• Cover with a lid and cook in medium flame till brinjals are cooked and oil leaves the sides of the pan.
• Heat oil in a pan. Add mustard seeds and Urad dal to it. When they splutter add curry leaves and add it to the cooked kuzhambu.
• Enjoy it with hot steaming rice!!

Chinna Vengaya Kuzahmbu (Small Onion Kuzhambu)

Have you ever tried this tangy and tasteful small onion kuzhambu?? One of the best dishes to help you on busy days.. You can prepare it in 20 minutes with ingredients that are easily available at home. The interesting recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Small Onion           - 10
Green Chili             - 2
Tamarind                - small lemon size ball
Salt                         - As required
Turmeric Powder    - 1/4 tsp
Mustard Seeds        - 1/2 tsp
Urad Dal                 - 1/4 tsp
Fenugreek Seeds     - 1/2 tsp
Curry Leaves           - few
Oil                            - 1 tbsp

For Masala :

Grated Coconut       - 1/4 cup
Coriander Seeds      - 1/4 tsp (Malli)
Dry Red Chili          - 3
Cumin Seeds            - 1/4 tsp (Seeragam)

Procedure:

• Peel and chop small onions.Slit Green Chili. Dry roast coriander seeds, dry red chili, cumin seeds and grind it with grated coconut adding little water. Extract juice from tamarind.
• Heat oil in a pan. When its hot, add Mustard seeds, Urad dal and fenugreek seeds to it.
• When they splutter add chopped onions, slit green chili and curry leaves.
• Add ground masala after the onions turn translucent.
• After the raw flavor of masala goes off, add tamarind extract. Add also salt and turmeric powder.
• Add enough water and cook kuzhambu in low flame till oil leaves the sides of the pan.
• Serve it with hot steaming rice and Poriyal of your choice.

Easy Egg Thokku

As the name suggests, this is one of the easiest egg gravies. You can prepare this gravy in less than 20 minutes. One of the simplest, tastiest and interesting egg gravies.. The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Hard Boiled Egg         - 2
Big Onion                   - 2
Tomato                        - 2
Green Chili                  - 1
Ginger-Garlic paste     - 2 tsp
Salt                               - As required
Turmeric Powder         - 1/4 tsp
Chili Powder                - 1 tsp
Coriander Powder        - 1 tsp
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Hard boil eggs. Finely chop onions , tomatoes and green chili.
• Heat oil in a pan. Add chopped onions and curry leaves to it.
• After the onions turn translucent, add Ginger- Garlic paste.
• Saute till raw flavor of ginger-garlic paste goes off and after that add chopped tomatoes.
• Add also salt, turmeric powder, chili powder and coriander powder.
• Cover with a lid and cook till both onions and tomatoes are cooked completely. 
• Add 1/4 cup of water. Adding water is purely optional. If you would like the gravy to be thick, skip adding water.
• Add boiled eggs and cook the gravy for some more time and serve it with hot steaming rice.

Anjarai Petti Kuzhambu

We can also call this kuzhambu as Medicinal Kuzhambu.. This is the kuzhambu, which is prepared using almost all the spices, and pulses. To give crunchiness to Kuzhambu, we can use either Ladies Finger or Brinjal. I have used Ladies Finger. It is really better if we could get the goodness of all spices and Pulses in just one kuzhambu.. Isn't it??
Here is the recipe for such kuzhambu..

Recipe For : 2

Preparation Time : 25 minutes

Ingredients:

To Roast in oil and Grind:

Toor Dal                - 1/4 tsp (Thuvaram Parupu)
Urad Dal                - 1/4 tsp (Ulundam Parupu)
Moong Dal             - 1/4 tsp (Pasi Parupu)
Channa Dal            - 1/4 tsp (Kadalai Parupu)
Red Chili               - 2
Corinader Seeds    - 1/4 tsp (Malli)
Black Pepper         - 3 to 6 (Milagu)
Fenugreek Seeds   - 1/4 tsp (Vendhayam)
Rice                       - 1/4 tsp

For Kuzhambu:

Ladies Finger          - 5 to 7
Green Chili              - 1
Tamarind                 - small lemon size ball
Mustard Seeds         - 1/4 tsp\
Salt                           - As required
Turmeric Powder     - a pinch
Asafoetida                - a pinch (Perungayam)
Curry Leaves            - few
Gingely Oil               - 2 tbsp

Procedure:

• Roast in oil and grind everything under 'To Roast in Oil and Grind'.
• Wash and chop Ladies Finger into little bigger pieces. Slit Green Chili.
• Extract Tamarind Juice from Tamarind.
• Heat oil in a pan. Add chopped Ladies Finger to the pan. Saute till it cooks well. After that take cooked vegetable in a plate.
• Add some more oil to the same pan. Add Mustard seeds and Asafoetida.
• When they splutter, add Green chili and curry leaves,
• Saute for a minute and then add Tamarind extract. Add also salt and turmeric powder.
• When the Tamarind extract boils, add cooked Ladies finger to it.
• Reduce the flame and add masala powder which we have ground.
• Cook in low flame, till the oil leaves the sides of the pan. Serve it with hot steaming rice,

Verkadalai Vatha Kuzhambu (Peanut Vatha Kuzhambu)

Want a kuzhambu, which can be prepared in minimum time and which tickles your taste buds too??..  I can tell you one interesting recipe.. Verkadalai Vatha Kuzhambu..

When ever i feel like eating some special kuzhambu, my first choice would always be Vatha Kuzahmbu. Just have this kuzahmbu with hot rice and Pappad..  Real treat it will be!!!

Here goes the recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Pachai Verkadalai        - 1/4 cup     (Raw Peanut)

Big Onion                     - 1  ( Medium Size)

Tomato                         - 1 (Medium Size)

Garlic Cloves                - 5 or 6

Curry Leaves                - few

Jaggery                         - 1 tsp

Tamarind                      - a lemon size ball.

Salt                               - As required

Turmeric Powder         - 1/4 tsp

Gingely Oil                   - As required

To Powder:

Coriander Seeds       - 1 tsp  (Malli)

Red Chilli                  - 2

Toor Dal                    - 1/2 tsp (Thuvaram Parupu)

Urad Dal                   - 1/2 tsp (Uluntham Parupu)

Cumin Seeds            - 1 tsp  (Seeragam)

Pepper                      - 1 tsp  (Milagu)

Fenu Greek Seeds   - 1/2 tsp (Vedhayam)

Mustard Seeds         - 1/2 tsp   (Kadugu)

Procedure:
     

• Roast everything under 'To Powder' in oil and grind it.
• Chop onion, garlic and tomato very fine. Extract juice from tamarind.
• Heat oil in a pan. Add chopped onions ,garlic and curry leaves.
• When the onions are translucent, add tomato.Add little water and cook both onions and tomato well.
• After the tomato is cooked, add Peanut and tamarind extract.
• Add salt and turmeric powder.
• When the kuzhambu boils, reduce the flame and add the ground paste.
• Cook in low flame until the oil separates from the kuzhambu. Switch off the flame and add Jaggery.
• Serve it with Hot Rice..

Vazhai Poo Kuzhambu (Banana Flower Kuzhambu)

Vazhai Poo Kuzhambu (Banana Flower Kuzhambu)

Here is another healthy kuzhambu... Vazhai Poo Kuzhambu... I use outer big flowers of Vazhai Poo for this kuzhambu.. And this is the tasty and healthy kuzhambu recipe..

Ingredients: (Recipe For 2)

Vazhai Poo               - a handful (Banana Flower)

Big Onion                 - 1 (small)

Tomato                     - 1

Tamarind                  -  small lemon size ball

Salt                           - As required

Turmeric Powder     - 1/4 tsp

Curry Leaves            -few

Mustard Seeds          - 1/2 tsp (Kadugu)

Fenugreek Seeds      - 1/2 tsp (Vendhayam)

Gingely Oil            - 1 tbsp

To Roast And Grind:

Small Onion           - 5 to 7

Cumin Seeds          - 1/2 tsp (Seeragam)

Fennel Seeds          - 1/2 tsp (Sombu)

Dry Red Chilli       - 2

Chopped Coconut  - 3 tbsp

Procedure:

• Peel small onions. If its big, chop them also to two. Roast in oil and Grind everything under 'To Roast And Grind'.
• Extract Juice from Tamarind.
• Chop finely Big Onions and Tomato.
• Heat oil in a cooker. Add mustard seeds and Fenugreek seeds. When They splutter add chopped big onion and curry leaves.
• After the onions are translucent, add chopped tomatoes.
• Add Masala, after both onions and tomatoes are cooked.
• Add also tamarind extract, salt, turmeric powder and enough water.
• After the kuzhambu boils, add vazhai poo and close the lid.
• Cook for a whistle.
• Your kuzhambu is ready...

Varuthu Aracha Mullangi Sambar (Radish Sambar)

Varuthu Aracha Mullangi Sambar (Radish Sambar)

Here is another healthy way of including Radish in our diet.. You can prepare Radish sambar, just like other sambars. Since all the spices are roasted and ground, this is the tastiest sambar..  The spices will overcome the radish flavor also.. So you can have this sambar, without any worries..

Here is the recipe..

Ingredients: (Recipe For 2)

Toor Dal                 - 1/2 cup

Radish                     - 1 (medium size)

Small Onions          - 5 to 8

Tamarind                - small lemon size ball

Mustard Seeds        - 1/2 tsp

Fenugreek Seeds     - 1/4 tsp

Red Chilli                - 1

Turmeric Powder    - 1/4 tsp

Gingely Oil             - 1 tsp

Asafoetida               - a pinch

Curry Leaves           - few

Oil                            - As required

To Roast And Grind:

Coriander Seeds       - 1 tsp

Red Chilli                 - 2

Channa Dal               - 1/2 tsp

Chopped Coconut     - 2 tbsp

Raw Rice                   - 1/2 tsp

Procedure:

• Roast and Grind everything under ' To Roast And Grind'.
• Cut Radish into little bigger pieces. Put chopped radish in a box, add little water and cook it along with Toor Dal.  Cook well Toor Dal with little turmeric powder and gingely oil.
• Extract tamarind juice from tamarind.
• Heat oil in a pan.  Add mustard seeds and fenugreek seeds.
• When they splutter, add hing and curry leaves.
• Add also small onions.Saute till its cooked.
• Then add cooked dal and radish.
• After two minutes, add ground masala.
• Add also tamarind extract, turmeric powder, salt and enough water.
• Cook everything well together for some more time and serve it hot.
• Enjoy with Rice or with any Breakfast Recipe of your choice.

Madras Sambar

Madras Sambar

Here is my another post for sambar.. Its Madras Sambar..  Madras sambar has a unique taste and flavor.

I have a friend who is from chennai,. She always used to say that she don't like vegetarian hotel sambars and she will also emphasize that something is missing in those sambars.. I tasted the sambar which is prepared at her home once and it did really tasted different and awesome.. Here is the authentic recipe especially for chennaities!!!   

Ingredients: (Recipe For 2)

Toor Dal                 - 1/2 cup 

Small Onion           - 6-8

Brinjal                    - 1

Carrot                     - 1

Potato                     - 1

Capsicum               - 1

Tomato                  - 1

Tamarind               - a lemon size ball

Salt                        - As required

Turmeric Powder  - 1/4 tsp

Mustard Seeds       - 1 tsp

Fenugreek Seeds   - 1 tsp

Coriander Leaves  - few

Curry Leaves         - few

Oil                          - As required

To Dry Roast And Powder:

Coriander Seeds   - 1 tsp  (Malli)

Channa Dal          - 1/2 tsp (Kadalai Parupu)

Cumin Seeds        - 1/2 tsp (Seeragam)

Red Chilli             - 2

Asafoetida            - a pinch (Perungayam)

Procedure:

• Cook well Toor Dal, with litttle turmeric powder, asafoetida and Gingelly oil.
• Chop all the vegetables.
• Extract tamarind juice from tamarind. Dry roast and powder everything under ' To Dry Roast And Powder'.
• Heat oil in a cooker. Add mustard seeds and fenugreek seeds. When they splutter add small onions and curry leaves.
• When onions are translucent. add chopped carrot, potato and capsicum.
• Saute for some time, once they are cooked little, add chopped tomato.
• Saute them well and add cooked toor dal to the cooker.
• Add tamarind extract, enough salt and turmeric powder.
• Add also the ground powder. Mix them well and cook for a whistle.
• Check for salt and garnish with coriander leaves.
• Serve it with rice or any Breakfast Recipes..
• My other sambar recipes are Hotel Sambar and Varuthu Aracha Sambar..

Pachai Sundakkai Kuzhambu

Pachai Sundakkai Kuzhambu  (Raw Turkey Berry Gravy)

We can't separate kids and Sweets.. Eating lot of chocolates and sweets, creates germs in their stomach. Give this kuzhambu at-least once in a month. It will kill all such germs.. 

Pachai Sundakkai has lot of medicinal benefits. The first and foremost benefit is that it kills germs in stomach. It also controls Diabetes. Found this Pachai Sundakkai in stores recently, was very happy and prepared this kuzhambu. prepared this kuzhambu using tamarind.. Hence its very tasty indeed..

Here is that interesting recipe..

 

Ingredients:

Pachai Sundakkai                  - 200 gm

Garlic Pods                            - 4

Tamarind                               -  a small lemon size ball

Mustard Seeds                       - 1 tsp

Fenugreek Seeds                    - 1 tsp

Salt                                         - As required

Turmeric Powder                   - 1/4 tsp

Curry Leaves                          - few

Oil                                          - As required

To Grind: 

Small Onion                 - 5

Chopped Coconut        - 3 tbsp

Tomato                         - 1

Red Chilli                     - 2

Coriander Powder        - 1 tsp

Procedure:

• Wash sundakkai, wrap them in a plastic bag, Tap it with a small stone so that sundakkai breaks.
• Grind everything under ' To Grind'.
• Extract tamarind juice from tamarind.
• Heat oil in a pan. Add mustard seeds and Fenugreek seeds.
• When they splutter add garlic pods and curry leaves.
• After some time, add ground masala.
• After  raw smell goes off from masala, add tapped sundakkai.
• Add tamarind extract, enough salt and turmeric water.
• If you wish, add little water to obtain kuzhambu consistency.
• Switch off the flame, when oil leaves the sides of Kuzhambu.
• Serve it hot with steaming rice..

Mysore Rasam

Mysore Rasam

Mysore Rasam is another authentic recipe.. The recipe is very much aromatic because of the addition of roasted spices and coconut. A must try recipe.. 

Its very easy to prepare too. Just take some boiled toor dal along with water when you are preparing sambar. Roast and grind spices. Boil everything together along with tamarind extract.  Give this rasam a try, instead of usual rasam..Recipe follows...

Ingredients: (Recipe For 2)

Toor Dal                  - 1/4 cup

Tamarind                 - a lemon size ball

Tomato                    - 1 (medium size)

Green Chilli            - 1

Salt                          - As required

Turmeric Powder    - 1/4 tsp

Jaggery                    - 1 tsp (Vellam)

Water                       - As required

Coriander Leaves    - few

To Roast And Grind:

Red Chilli                - 1

Coriander Seeds      - 1 tsp (Malli)

Pepper                     - 1 tsp (Milagu)

Cumin Seeds           - 1/2 tsp (Seeragam)

Channa Dal             - 1/2 tsp (Kadalai Parupu)

Grated Coconut       - 2 tbsp

Curry Leaves           - few

For Seasoning:

Mustard Seeds        - 1 tsp

Urad Dal                 - 1 tsp

Grated Coconut      - 1 tbsp

Asafoetida              - a pinch

Curry Leaves         - few

Procedure:

• Cook well Toor dal with turmeric powder, asafoetida and little gingely oil.
• Dry roast everything under 'To Roasst And Grind' and powder it.
• Take a sauce pan. Add chopped tomato, green chilli, coriander leaves and 1 cup of water and let it boil.
• When it starts boiling, reduce the flame and add ground powder and turmeric powder.
• After five minutes, add cooked dal along with its water.. Add another cup of water..
• Keep on stirring in between.. Switch off the flame in another ten minutes. . add enough salt.
• Do the seasoning and add it to the rasam..
• Serve it hot with rice and curry of your choice.

Hotel Sambar

Hotel Sambar

My husband was a pure Non-Vegetarian before our marriage. He started eating vegetarian dishes only after our marriage. He is very bad ,eating sambar and he will do all the tricks to escape from sambar whenever I prepare it. But when we go to vegetarian hotels like Saravanan Bhavan, Vasantha Bhavan, he would have asked for second cup, before i finish mine.   Once i tried this hotel sambar recipe, he was very excited and he liked it very much.. kumudha Happy Annachi!!! 

Here is that  scrumptious sambar..

Ingredients: (Recipe for 2)

For Sambar:

Toor Dal                  - 1/2 cup    (Thuvaram Parupu)

Brinjal (Egg Plant)  - 3

Drumstick                - 1

Small Onions           - 7 or 9

Tomato                    - 1/2 

Tamarind                 - 1 lemon size ball

Green Chilli             - 1

Salt                          - As required

Turmeric Powder    - 1/2 tsp

Coriander Leaves     - few

Oil                            - for seasoning

To Grind:

Chopped Coconut - 2 tbsp

Roasted Gram       - 2 tsp   (Pori Kadalai)

Tomato                 - 1 and a half

Sambar Powder    - 2 tsp

For seasoning:

Oil                     - As required

Mustard Seeds  - 1 tsp

Cumin Seeds     - 1 tsp

Urad Dal            - 1 tsp

Dry Chilli           - 1

Curry Leaves      - few

Procedure:

• Cook well toor dal , with little turmeric powder, asafoetida and a tsp of gingely oil.
• Chop Brinjal and Drumstick into little bigger pieces. Peel and wash small onions. Chop tomatoes.
• Grind all the things mentioned under 'To Grind'.
• Extract juice from tamarind.
• Add ground coconut-tomato paste and all vegetables to cooked toor dal. Add tamarind juice, salt and turmeric powder to it.. Add enough water and cook all together for 1 whistle.
• Do the seasoning and add it to the sambar.
• Garnish with coriander leaves and serve it!!!

Lemon Rasam

Lemon Rasam

Some may be advised by doctors. not to have Rasam because of tamarind... This Lemon rasam will help in that case.. yes!! Its a no tamarind rasam.. 

Rasam originally means soup.. This rasam means it.. Its slowly cooked with tomato ,dal and added spices... You will find this rasam tasting refreshing and extra-ordinary than that of usual  tamarind rasam.. Here goes the recipe!!

 

Ingredients: (Recipe For 2)

Lemon juice              - 2 tbsp

Toor Dal                    - 1/4 cup

Tomato                      - 1

Green Chilli               - 1

Asafoetida                  - a pinch

Rasam Powder           - 1 tsp

Turmeric Powder       - 1/4 tsp

Salt                             - As required

Coriander Leaves      - few

Curry Leaves             - few

Oil                              - As required

For Seasoning:

Mustard Seeds           - 1 tsp

Cumin Seeds              - 1 tsp  (Seeragam)

Red Chilli                   - 1

Procedure:

• Cook well Toor dal with turmeric powder, asafoetida and little gingely oil.
• Take a sauce pan. Add chopped tomato, green chilli, coriander leaves and curry leaves to it. Add 1 cup of water and let it boil.
• When it starts boiling, reduce the flame and add rasam powder and turmeric powder.
• After five minutes, add cooked dal along with its water.. Add another cup of water..
• Keep on stirring in between.. Switch off the flame in another ten minutes. . add salt and lemon juice.
• Do the seasoning and add it to the rasam..
• Serve it hot with rice and curry of your choice.
• I am serving it with dry Aloo-Gobi curry..

Quick Tips:

• You can also add another 1/2 tbsp of lemon juice if you want the rasam to be more sour..
• You can it also season it with Ghee..