Lemon Rasam

Lemon Rasam is another type of rasam Instead of tamarind we use lemon juice You can use fresh lemon or lemon juice.If you are going to use fresh lemon then put in water for 1/2 an hr there by we can get more juice.

Ingredients:

Lemon juice - 3 table spoons

Tomato - 1 medium sized

Garlic - 2 pieces

Turmeric powder - 1/4 teaspoon

Sugar - 1 pinch

Salt - as needed

For powdering:

Pepper - 2 teaspoon

Jeera - 1 teaspoon

Coriander seeds - 1/2 teaspoon

Asafoetida - 2 pinches

Thoor dhal (thuvaram parupu) - 1/4 teaspoon

For seasoning:

Oil - 2 tablespoons

Mustard seeds - 1/4 teaspoon

Uradh dhal(ulundham parupu) - 1/4 teaspoon

Jeera - 2 pinches

Asafoetida - 1/4 teaspoon

Methi seeds - 1 pinch

Curry leaves - 5 nos

Coriander(chopped) - 1 table spoon

Method:

1.In a kadai fry the things that we are going to powder just for few seconds so that they will become crispy and will be easy to powder .Powder them and put them in lemon juice.

2.Now chop the tomato and crush the garlic and add them to lemon juice .Also add the turmeric powder.

3.In a kadai pour his mixture of powder,lime juice and tomato ,garlic and allow them to boil when they start bubbling really well turn off the flame.

4.In another kadai pour the oil when it gets hot add mustard when it splatters add urad,jeera,asafoetida, when urad dhal turns golden brown add the curry leaves and off the flame pour this in the rasam,add coriander leaves and sugar mix them well.Lemon Rasam ready......

Raw tomato pachadi,thakali kai pachadi

Usually we use tomato when it is riped .This recipe is using raw tomato.Raw tomato is as sour as lemon .Bu it was different.To make it colorful I added riped tomato too...

Ingredients

Raw tomato - 4 medium sized

Riped tomato - 1/2 the medium sized

Onion - 1/4 the medium sized

Thoor dhal (thuvaram parupu) - 3 table spoons

Coriander powder - 1/2 teaspoon

chilly powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil- 1 table spoon

Mustard seeds - 1/4 teaspoon

Urad dhal(ulndham parupu)- 1/4 teaspoon

Asafoetida - 2 pinches

Jeera - 1/4 teaspoon

Coriander leaves - 1 table spoon

Method:

1.In pressure cooker boil the dhal for 2 whistles.

2.Wash and chop the tomato and onion.In a kadai pour the oil when it gets hot add the asafoetida,mustard seeds when the mustard seeds platters add urad,and jeera when urad turns brown add the onion when it turns transparent add the tomato,fry it for 2 mins.

3.Now add the boiled dhal , turmeric powder, coriander powder and chilly powder cover it with lid.

4.Allow it to boil for 5 mins.Then garnish it with coriander leaves.

Raw tomato pachadi ready

Summa Kuzhambu chettinadu special

This is Chettinadu special Kuzhambu.As its name indicates it is plain kuzhambu without any vegetables.This kulambu is mainly given to mothers who breast feed .They say his will help in secreting more milk.

Ingredients:

Small onion (pearl onion)- 5 nos

Garlic - 3 no

Tamarind - 1/2 the lemon size(1/2 teaspoon if it is tamarind paste)

Sambar powder - 3/4 table spoon

Turmeric powder - 1/4 teaspoon

Salt - as needed

For garnishing:

Oil - 2 table spoon

Mustard seeds - 1/4 teaspoon

Uradh dhal - 1/4 teaspoon

Asafoetida - 3 pinches

Curry leaves - 3 no

Coriander leaves - 1 tablespoon(chopped)

Method :

1.Soak tamarind along with salt in 2 cups of water for 10 mins then take juice from it.Chop the onion,tomato and garlic.

2.In a kadai add oil when it gets hot add asafoetida,mustard seeds when mustard seeds splatters add urad wait until it turns brown.

3.Add onion and garlic and fry it until onion gets transparent then add tomato fry it until tomato gets soft.

4.Now add turmeric powder and sambar powder and fry it for 2 mins,then pour the tamarind juice,allow this is to boil for 5 mins .

5.Finally garnish it with coriander leaves.

Melagu rasam pepper rasam

Melagu rasam is good for digestion In melagu rasam I don't use chilly instead i use melagu/pepper more.

Ingredients:

Tomato - 1 medium sized

Garlic - 1 piece

Tamarind - 1/2 the medium sized lemon(if you are using tamarind paste then take 1/2 teaspoon)

Turmeric powder - 1/4 teaspoon

Sugar - 1 pinch

Salt - as needed

For powdering:

Pepper - 2 teaspoon

Jeera - 1 teaspoon

Coriander seeds - 1/4 teaspoon

Asafoetida - 2 pinches

Thoor dhal (thuvaram parupu) - 1/4 teaspoon

For seasoning:

Oil - 2 tablespoons

Mustard seeds - 1/4 teaspoon

Uradh dhal(ulundham parupu) - 1/4 teaspoon

Jeera - 2 pinches

Asafoetida - 1/4 teaspoon

Methi seeds - 1 pinch

Curry leaves - 5 nos

Coriander(chopped) - 1 table spoon

Method:

1.Soak tamarind and salt in 1 cup of water for 15 mins and take juice out of it.

2.In a kadai fry the things that we are going to powder just for few seconds so that they will become crispy and will be easy to powder .Powder them and put them in tamarind juice.

3.Now chop the tomato and crush the garlic and add them to tamarind juice .Also add the turmeric powder.

4.In a kadai pour his mixture of powder,tamarind juice and tomato ,garlic and allow them to boil when they start bubbling really well turn off the flame.This is rasam still one more step to complete it.

5.In another kadai pour the oil when it gets hot add mustard when it splatters add urad,jeera,asafoetida, when urad dhal turns golden brown add the curry leaves and off the flame pour this in the rasam,add coriander leaves and sugar mix them well.Melagu Rasam ready......

Paava kai sambar Bitter guard /Karela sambar

Bitter guard has bitter taste so many people don't like even I hated bitter guard until I ate it in sambar.Bitter guard sambar will less its bitter taste because we increase the amount of chilly powder and tamarind .Try this sure you will like it.

Ingredients:

Toor dhal(thuvaram parupu) - 1/2 cup

Bitter guard - 1 medium size

Tomato - 1/2 the medium sized one

Onion - 1/4 the medium sized one

Tamarind - 3/4 the lemon size

Sambar powder - 1 1/4 table spoon

Turmeric powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil - 2 table spoon

Asafoetida- 2 pinches

Mustard seeds - 1/4 teaspoon

Urad dhal (ulundham parupu) - 1/4 teaspoon

Jeera - 1/4 teaspoon

Curry leaves - 5 nos

Red chilly - 1 no

Coriander leaves - few (optional)

Method:

1. Soak the toor dhal for 1/2 hr and boil it in pressure cooker for three whistle.Soak the tamarind and salt with water and take juice out of it.Chop bitter guard in circles and remove the seeds inside it .
2. In a kadai add 1 table spoon of oil when it gets hot add the bitter guard and fry it until it turns slightly brown then add onion and tomato and fry until tomato gets soft.Now pour the toor dhal and Cover it with the lid and cook it in the medium fire until the Bitter guard gets soft.
3. When the bitter guard gets soft add the sambar powder and tamarind juice,allow it to boil until the raw smell of the sambar powder goes(it will take some 5 -7 minutes).
4. In a small kadai add the oil when it gets hot add asafoetida and mustard seeds when it splatters add urad dhal(ulundham parupu),jeera,red chilly and curry leaves,when urad dhal turns brown pour it in the samabar.You can garnish i will chopped coriander leaves.'

Bitter guard sambar is ready...

South indian special Rasam

Rasam is very famous south Indian dish,it has lots of medicinal properties .If you are having digestion problem then eat rasam with rice it clears the digestion problem.There are many types of rasam like Garlic rasam,Pepper rasam ,Lemon rasam and Tomato rasam.This recipe is about simple rasam.

Ingredients:

Tomato - 1 medium sized

Garlic - 1 piece

Tamarind - 1/2 the medium sized lemon

Red chilly - 1 no

Turmeric powder - 1/4 teaspoon

Sugar - 1 pinch

Salt - as needed

For powdering:

Pepper - 1 teaspoon

Jeera - 1 teaspoon

Coriander seeds - 1/4 teaspoon

Thoor dhal (thuvaram parupu) - 1/4 teaspoon

For seasoning:

Oil - 2 tablespoons

Mustard seeds - 1/4 teaspoon

Uradh dhal(ulundham parupu) - 1/4 teaspoon

Jeera - 2 pinches

Asafoetida - 1/4 teaspoon

Methi seeds - 1 pinch

Curry leaves - 5 nos

Coriander(chopped) - 1 table spoon

Method:

1.Soak tamarind and salt in 1 cup of water for 15 mins and take juice out of it.

2.In a kadai fry the things that we are going to powder just for few seconds so that they will become crispy and will easy to powder .Powder them and put them in tamarind juice.

3.Now chop the tomato and crush the garlic and add them to tamarind juice .Also add the turmeric powder.

4.In a kadai pour his mixture of powder,tamarind juice and tomato ,garlic and allow them to boil when they start bubbling really well turn off the flame.This is rasam still one more step to complete it.

5.In another kadai pour the oil when it gets hot add mustard when it splatters add urad ,jeera,asafoetida,red chilly when urad dhal turns golden brown add the curry leaves and off the flame pour this in the rasam,add coriander leaves and sugar mix them well.Rasam ready......

Winter melon sambar Pusanikai or vellai panrangekai sambar

I believe when ever we learn cooking the first thing we try will be sambar it is easy to cook still it is important ,because at least weekly once we make sambar for rice.We can use vegetables like Drumstick,Beans,Capsicum,carrot, potato,brinjal,radish,mango,bitter guard(paavakai),chow chow,green squash(zucchini),ladies finger.

If you making sambar with brinjal,ladies finger ,capsicum,radish,green squash,bitterguard(paavakai) your have to fry them in oil before boiling them.OK let us go to the method.

Ingredients:

Toor dhal(thuvaram parupu) - 1/2 cup

Winter melon /pusanikai/vellai parange kai - 3/4 cup of chopped(chop them to inch cubic pieces)

Tomato - 1/2 the medium sized one

Onion - 1/4 the medium sized one

Tamarind - 1/2 the lemon size

Sambar powder - 1 table spoon

Turmeric powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil - 2 table spoon

Asafoetida- 2 pinches

Mustard seeds - 1/4 teaspoon

Urad dhal (ulundham parupu) - 1/4 teaspoon

Jeera - 1/4 teaspoon

Curry leaves - 5 nos

Red chilly - 1 no

Coriander leaves - few (optional)

Method:

1. Soak the toor dhal for 1/2 hr and boil it in pressure cooker for three whistle.Soak the tamarind and salt with water and take juice out of it.In a kadai add the cooked toor dhal(thuvaram parupu),turmeric powder, winter melon(pusanikai) ,onion and tomato. Cover it with the lid and cook it in the medium fire until the winter melon gets soft.
2. When the beans gets soft add the sambar powder and tamarind juice,allow it to boil until the raw smell of the sambar powder goes(it will take some 5 -7 minutes).
3. In a small kadai add the oil when it gets hot add asafoetida and mustard seeds when it splatters add urad dhal(ulundham parupu),jeera,red chilly and curry leaves,when uraddhal turns brown pour it in the samabar.You can garnish i will chopped coriander leaves.'

Sambar is ready to be served with rice now..

Note:

If you are going to make sambar with vegetables like brinjal,capsicum,bittergaurd(paavakai),green squash(zucchini),radish,ladies finger then fry them in oil before adding them to cooked toordhal because these vegetables will taste better when they are fried in oil before cooking...

Ennai vazhakai kulambu,Plantain gravy

When we can do ennai kulambu with brinjal i thought why not with vazhakai so here is what i tried ,it came out well here is he recipe..

Ingredients:

Vazhakai - 1 no

Onion - 1/2 medium sized

Tomato - 1 medium sized

Garlic - 3 nos

Tamarind - 3/4 lemon size

Chilly powder - 3 teaspoons

Turmeric powder - 1/4 teaspoon

Oil - 4 table spoons

Mustard seeds - 1/2 teaspoon

Urad dhal - 1/2 teaspoon

curry leaves - 5 nos

Salt - As required

Method:

1.Cut vazhakail and add turmeric powder 1 1/2 teaspoons of chilly powder and allow them to set for 20 mins.Soak tamarind and salt for 15 mins and take juice out of it.

2.In a tawa add oil when it gets hot add this marinated vazhakai, garlic piece and 1 curry leaf and deep fry them and keep it aside.

3.In the same tawa add mustard seeds when it splatters andd urad dhal when it turns golden brown,then add the onion and curry leaves.

4.When onion turns golden brown add the garlic and fry for 2 mins then add tomato and fry until it gets soft,then add the red chilly powder and fry for 3 mins then add the juice take from tamarind.

5.Allow this to boil for 10 mins then add this fried vazhakai and allow it to boil for 3 mins.

ennai vazhakai kulambu ready.....

Beans sambar

I believe when ever we learn cooking the first thing we try will be sambar it is easy to cook still it is important ,because at least weekly once we make sambar for rice.We can use vegetables like Drumstick,winter melon(white pumpkin)Capsicum,carrot, potato,brinjal,radish,mango,bitter guard(paavakai),chow chow,green squash(zucchini),ladies finger.

If you making sambar with brinjal,ladies finger ,capsicum,radish,green squash,bitter gaurd(paavakai) your have to fry them in oil before boiling them.OK let us go to the method.

Ingredients:

Toor dhal(thuvaram parupu) - 1/2 cup

Beans - 10 nos

Tomato - 1/2 the medium sized one

Onion - 1/4 the medium sized one

Tamarind - 1/2 the lemon size

Sambar powder - 1 table spoon

Turmeric powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil - 2 table spoon

Asafoetida- 2 pinches

Mustard seeds - 1/4 teaspoon

Urad dhal (ulundham parupu) - 1/4 teaspoon

Jeera - 1/4 teaspoon

Curry leaves - 5 nos

Red chilly - 1 no

Coriander leaves - few (optional)

Method:

1. Soak the toor dhal for 1/2 hr and boil it in pressure cooker for three whistle.Soak the tamarind and salt with water and take juice out of it.Chop beans in to 1 inch pieces.In a kadai add the cooked toor dhal(thuvaram parupu),turmeric powder, beans ,onion and tomato. Cover it with the lid and cook it in the medium fire until the beans gets soft.
2. When the beans gets soft add the sambar powder and tamarind juice,allow it to boil until the raw smell of the sambar powder goes(it will take some 5 -7 minutes).
3. In a small kadai add the oil when it gets hot add asafoetida and mustard seeds when it splatters add urad dhal(ulundham parupu),jeera,red chilly and curry leaves,when urad dhal turns brown pour it in the samabar.You can garnish i will chopped coriander leaves.'

Sambar is ready o be served with rice now..

Note:

If you are going to make sambar with vegetables like brinjal,capsicum,bitter gaurd(paavakai),green squash(zucchini),radish,ladies finger then fry them in oil before adding them to cooked toordhal because these vegetables will taste better when they are fried in oil before cooking...

Vendai kai moorkuzhambu Ladies finger moor kulambu

This is my favourite gravy I like to have it with all he food,this dish helps you to make use of sour curd.It is very different from all our normal gravy's or kuzhmabu for rice.

Ingredients:

Butter milk or curd - 1 cup

Coconut oil - 3 table spoon

Ladies finger or vendaikai - 4 nos

Red chilly - 1 no

Mustard seeds - 1/2 teaspoon

Curry leaves - 5 nos

Salt - as needed

Things for grinding:

Channa dal (Kadalai parupu) - 1 table spoon

Ginger - 1/4 inch

Jeera - 1 teaspoon

Coconut - 1 table spoon

Green chilly - 3 nos

Coriander seeds - 3/4 tablespoon

Method:

1.Wash and cut the Vendaikai or ladies finger as 1/2 inch pieces ,in a kadai add 1 table spoon of coconut oil when it is hot add the vendaikai or ladies finger,fry it until its slimy thing goes off.Once its slimy goes off add some water and allow the ladies finger or vendaikai to get cooked.

2.Now grind the things that are given for grinding .When the vegetable is cooked pour the grind mixture and when it boils off the stove and pour the butter milk,mix i well and add salt.

3.In a small kadai pour the2 table spoon of oil when it gets hot add the mustard and red chilly,when the mustard splatters add the curry leaves and pour it on the moor kuzhmabu.

Moor kuzhambu ready.

Note:

If you are using curd beat it up so that it becomes butter milk

• You can do moor kuzhambu without any vegetable or you can do it with vegetables like drumstick,Winter melon (pusanikai or white pumpkin) .
• Vadai moor kuzhambu is almost the same except adding vegetables you add cooked masal vadai which we do with channa dhal(kadalai parupu).

Parupu orundai kuzhambu

This is a very spicy and protein rich side dish which goes well rice,idly,dosa and chappty.

Ingredients:

Thoor dhal - 3/4 cup
Onion - 1 big
Tomato - 3 medium sized
Tamarind - 3/4 lemon size
Coconut(desigated) - 4 table spoons
Jeera - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Chilly powder - 4 teaspoons
Corriander powder - 2 teaspoons
Asafoedita- 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teapoon
Oil - 1 1/2 table spoon
Corriander leaves - 2 table spoons
Salt -As required

Recipe

1. Soak thoor dhal for 2 hrs and grind it (not to fine),then add 1 1/2 teaspoons of chilly powder,1/4 teaspoon turmeric, half of the chopped onions,corriander leaves,asafodeta,coconut 1 tale spoon and finally salt mix this well.Make small balls and place it in idly pot and steam it for 5 minutes or in microwave oven keep it for 2 minutes.

2.Soak tamarind and take juice out of it,then grind 2 tomatos and coconut.

3.In a tawa add oil when it is hot add mustard seeds when it splatters add uradh dhal and then jeera then add onion when it turns to golden brown add turmeric powder and 1 chopped tomoto stir it for 10 minutes when it is done add 2 teaspoons of chilly powder and corriander powder just stir it twice then pour the tamarind juice now let the mixture to boil for 10 minutes then add the ground mixture of tomato and coconut allow it to oil for 3 minutes then add the cooked dhal balls into it allow it to boil for 10 minutes garnush it with corriander .

mmmmmm..................urundai kuzhamu ready

Kathrikai kara kulambu

This is also called as pulikulambu.This dish is very important in chettinadu functions,this is cooked in all auspicious events.

Ingredients

Brinjal - 3 medium sized
Onion - 1/2 medium sized
Tomato - 1 medium sized
Garlic - 4 to 5 pieces
Tamarind - 3/4 lemon size
Chilly powder - 2 teaspoons
Turmeric powder - 1 pinch
Vendhayam - 1 pinch
Mustard seeds - 1/2 teaspoon
Urad dhal - 1/2 teaspoon
Raw rice flour - 1 table spoon
Sesame oil - 2 table spoons
Salt- As required

Recipe

1.Chop onions,tomato and cut brinjal into four pieces.

2.In a tawa add 1 table spoon of oil when it is hot add onion fry untill it turns to golden brown,then add tomato stir for 3 minutes then add brinal and fry it till its skin color turns.

3.Now add the turmeric powder and red chilly powder stir it for 1 minute then add the tamarind water and then add salt.

4.It will take 15 mins for brinal to get cooked now in 1/2 cup water disolve the raw rice flour and pour into the kulambu.

5.Now in a tawa add rest of the oil and when it is hot add mustard seeds urad dhal and bvendhyam when it splatters pour this into the kulambu


Puli kulambu is ready .This dish goes well with almost all dishes