Fish Kolambu (Type 2)

Ingredients:

Fish – ½ kg (cut into cubes)
Coriander Powder – 1 tbsp
Red Chilly Powder – 2 tbsp
Tamarind – lemon size (soak it in water and extract the juice)
Small / Baby Onion – 50 gms
Tomato – 2 (finely chopped)
Coconut – 1 piece
Aniseed – 1tbsp
Pepper – 1 tbsp
Garlic – 5 pods
Cumin Seeds – 2 tsp
Fenugreek Seeds – 2 tsp
Salt – to taste
Cooking Oil

Service For: 3 People
Cooking Time: 20 minutes

Cooking Instructions:

Heat a tbsp of oil in a pan and sauté it with baby onion, aniseed, pepper and garlic pods. Now transfer this to a mixie jar along with tomatoes and coconut piece and grind it to a fine paste.

Heat oil in a deep pan and sauté it with cumin and fenugreek seeds. Add the grinded paste to this and fry it for a while. Now add tamarind juice, chilly powder, coriander power and required salt and water to it and bring it to boil. When the gravy starts to thicken, add fish pieces to it and bring it to boil. Switch off the stove when the fish is well cooked. Fish will be cooked within 5 minutes.

You can serve this dish with hot rice and chapattis.

Fish Kolambu (Type 1)

Ingredients:

Fish – ¼ kg (clean it and cut into small pieces)
Tomato – 3 (finely chopped)
Onion – 1 (finely chopped)
Green Chilly – 6 (cut it lengthwise)
Tamarind – 50 gms (soak it in water and extract the juice from it)
Garlic – 10 pieces
Coriander Powder – 5 tbsp
Red chilly Powder – 3 tbsp (if u need more, you can add it)
Cumin Powder – 1 tsp
Turmeric Powder – 1 tsp
Mustard Seeds – 1 tsp
Fenugreek Seeds – 1 tsp
Salt – to taste
Cooking Oil

Service For: 3 People
Cooking Time: 15 minutes

Cooking Instructions:


Heat oil in a pan and add mustard seeds and fenugreek seeds and when it starts to splutter, add onions to it and fry it till it turns golden brown. Now add tomatoes to and green chilly to it and fry it till it is well mashed.

Add turmeric powder, coriander powder, cumin powder and red chilly powder to it and mix it well. Add tamarind water to it and bring it to boil. Now add salt and required water and let it to cook well. When the kolambu is cooked well and when it attains to a little thick consistency, add fish pieces and let it to cook until the fish is well cooked.

Serve this dish with hot rice and chapattis.

Egg Fried Rice

Ingredients:

Basmati Rice - 1/4 kg
Onion – 1 should be big in size (finely chopped)
Beans – 100 gms (finely chopped)
Carrot – 100 gms (finely chopped)
Cabbage – 100 gms (finely chopped)
Spring Onion – ½ bunch (finely chopped)
Egg – 4 (beat the eggs well in a cup)
Pepper Powder – 1 to 2 tbsp (according to your taste)
Salt – to taste
Cooking Oil

Service For: 2 People
Cooking Time: 20 minutes

Cooking Instructions:


Measure the rice in a cup. For 1 cup of rice, take 1 ¾ cups of water. Wash the rice well and drain the excess water. Soak the rice in measured cup of water for 15 minutes. If the rice is soaked like this, it will look little lengthier when cooked which gives a good look for basmati rice.

After 15 minutes of soaking, add the rice along with soaked water in a pressure cooker and bring them to boil. When it starts to boil, add required salt and close the lid of the cooker and wait for about 9 minutes. Open the cooker after pressure is released. Let the rice to cool for about 5 minutes. Instead of using a pressure cooker, if you use an electric cooker, the dish can be prepared easily and it looks great.

In the meantime, you chop all the vegetables finely into small pieces. It should be chopped as finely as possible.

Heat about 50ml (or as you require) of oil in a deep pan and add chopped onion, beans, carrot and cabbage and keep frying it in simmer flame. Meanwhile add one teaspoon (just 2 or 3 pinch) of salt and pepper powder to vegetables. Keep frying it until the vegetables are well cooked. It takes about 10 minutes in simmer flame. Now add spring onion to it and keep frying for 1 minute. Add the eggs now and mix it thoroughly and break the cooked egg into small pieces with a help of spatula and when the eggs are semi cooked (do not wait until the egg is well cooked), add cooked rice to the pan and mix the rice well with cooked vegetables and egg. Slowly stir it with a wooden spatula or any other blunt spatulas for 4 to 5 minutes. Do not use any sharp spatulas since the rice will be broken to pieces. Transfer the dish to a serving bowl.

Egg fried rice can be served with tomato sauce, green chilly sauce, and chicken fry.

Theyngai Tirattipal

Ingredients:

Grated Coconut – 2 cups
Jaggery – 2 cups
Water – 1 cup

Cooking Instructions:

Add water and powdered jaggery in a deep pan and let it cook until it starts to boil. Now add grated coconut slowly to the dish and keep stirring continuously until the syrup is thickened well and the water content is completely reduced.

Mysore Pak

Ingredients:

Gram Flour / Kadalai Maavu – 1 cup
Sugar – 2 cups
Ghee – 3 cups
Water – 1 cup

Cooking Instructions:

Fry the gram flour in a tablespoon of ghee until it smells well.

Add sugar and water in a deep pan and keep stirring it continuously and let it cook until a string consistency is formed. Now add the gram flour slowly in regular intervals and keep stirring it until the flour is cooked well.

Meanwhile, add ghee in regular intervals and keep stirring continuously. When the ghee starts to form bubbles and come on the top of the dish in the pan, switch off the stove and immediately transfer it to the plate greased by ghee. Cut it into equal number of rectangle shape and let it cool down for a while.

Gram / Paruppu Payasam

Ingredients:

Peeled Broken Green Gram – 1 cup
Bengal Gram – 1 cup
Red Rice – ½ cup
Grated Coconut – 1 cup
Jaggery – 300 gms
Cardamom Powder – ¼ tsp
Cashews – few ( fry it in ghee)

Cooking Instructions:

Do not wash the rice. Coarsely grind the rice and grated coconut together with a little water.

Add both the gram in a cooker with required amount of water and wait for 3 whistles in high flame. Add the grinded powder to this and keep stirring continuously. Now add powdered jaggery, cardamom powder and cashews and keep stirring it. When the dish attains thick consistency, switch off the stove and serve it.

Sesame Rice / Ellu Sadham

Ingredients:

Red Rice / Pacharisi – ½ kg
Sesame / Ellu – 100 gms
Mustard Seeds – 1 tbsp
Broken Black Gram – 1 tbsp
Bengal Gram / Kadalai Paruppu – 2 tbsp
Dry Red Chilly – 8
Curry Leaves – few
Asafoetodia – 1 tsp
Salt – to taste
Cooking Oil

Service For: 3 People
Cooking Time: 20 minutes

Cooking Instructions:


Measure the rice in a cup. For 1 cup of rice, take 2 cups of water. Clean the ice with water. Add the rice in a pressure cooker with measured amount of water and required salt. Close the lid of the cooker and let it to cook for 10 minutes in a simmer flame. When the pressure is completely reduced, open the cooker and let the rice to cool for 5 minutes in a large size plate.

Soak the sesame seeds in water for 5 minutes and drain the water. Fry this soaked sesame seeds in a pan and let it splutter and switch off the flame. Grind this to a fine powder.

Heat oil in a pan and sauté it with mustard seeds, broken black gram, Bengal gram, curry leaves, red chilly, and asafoetodia. Add the powdered sesame to it and fry for 3 minutes and let this to cool for 5 minutes and now transfer this to the cooked rice and mix it well.

Coconut Rice / Theyngai Sadham

Ingredients:

Red Rice / Pacharisi – ½ kg
Coconut – 1 ( grate the full coconut )
Cashews – 10
Mustard Seeds – 1 tsp
Broken Black Gram – 3 tsp
Dry Red Chilly – 8 ( broke it into two pieces )
Curry Leaves – few
Asafoetodia – 2 tsp
Cooking Oil – 200 ml
Salt – to taste

Service For: 3 People
Cooking time: 20 minutes

Cooking Instructions:


Measure the rice in a cup. For 1 cup of rice, take 2 cups of water. Clean the ice with water. Add the rice in a pressure cooker with measured amount of water and required salt. Close the lid of the cooker and let it to cook for 10 minutes in a simmer flame. When the pressure is completely reduced, open the cooker and let the rice to cool for 5 minutes in a large size plate.

Heat oil in a pan and sauté it with mustard seeds, broken gram, curry leaves, red chilly, and asafoetodia. Add the grated coconut to it and fry for a while and let this to cool for 5 minutes and now transfer this to the cooked rice and mix it well.

Sugar Candy Rice / Kalkandu Sadham

Ingredients:

Red Rice / Pacharisi – ¼ kg
Kalkandu – ¾ kg (grind it coarsely)
Peeled Broken Green Gram / Paasi Paruppu – 50 gms
Ghee – 300 gms
Milk – 600 ml
Cashews – few (fry it in ghee)
Cardamom Powder – ¼ tsp

Service For: 4 People
Cooking Time: 25 minutes


Cooking Instructions:

Fry the peeled broken gram in a pan for 3 minutes in a high flame and was it off well with water. Wash the rice with water and drain the water.

Add kalkandu with a little amount of water and bring it boil and let it to cook until the syrup gets a string consistency.

Heat milk in a thick bottomed vessel with required amount of water. When the milk starts to boil, add rice and green gram to it. When the rice and green gram is cooked well, add kalkandu syrup and fried cashews and cardamom powder to it and keep stirring it. Add ghee in regular intervals , so that the dish would not stick to the vessel. When the rice is well cooked and when the water and milk content is reduced, switch off the stove and transfer the dish to a serving bowl.

Thirattipal

Ingredients:

Milk – 2 litres
Curd – 1 tbsp
Sugar – ¼ kg
Cardamom Powder – ¼ tsp

Cooking Instructions:

Add milk in a thick bottomed vessel and bring the milk to boil in a high flame. Add curd to it and the milk starts to curdle slowly. Keep stirring the milk continuously and now add sugar and cardamom powder to it and keep stirring until the milk is thickened well and all its water content is reduced well. Now the thirattipal will be well solidified and looks like coarse sand consistency. It is now ready to eat.

Adirasam

Ingredients:

Red Rice / Pacharisi – ½ kg
Jaggery / Vellam – ½ kg
Cardamom Powder – 2 tsp
Cooking Oil

Cooking Instructions:

Soak the rice in water for about 2 hours and wash the rice well and drain the excess water. Spread the washed rice over a cloth and let it to dry well in the sunlight. Rice should not have any moisture content. After rice is dried well, grind it to fine powder and store it in an airtight container. You can use it whenever you require.

Grind the jaggery to a fine powder. Add ½ litre of water in a deep pan and powdered jaggery and place it in the stove. Keep stirring it until it forms a string consistency. To find out whether the jaggery syrup ( Vellam Paagu) has attain the correct consistency, take a spoon of jaggery syrup and leave it in a glass of water. Instead of getting diluted, the jaggery syrup will form as a small ball and if you touch that ball, it should be soft as well. This is the right consistency of jaggery syrup to make adirasam.

When the jaggery syrup has attain the right consistency, switch off the stove. Immediately add the rice flour and cardamom powder to it and stir it well and keep stirring the flour constantly until it forms like a chapatti dough. Now store this dough in an airtight container for a whole night.

The other day morning, take the dough and roll it into small lemon sized balls. Apply ghee on a plastic paper and flatten the dough balls. Don’t flatten it too thin or too thick.

Heat oil in a deep pan and deep fry the flattened dough one by one. Let it to cook on both sides until it turns golden brown. Adirasam is ready to eat. Adirasam can be prepared as soon as you prepare he adirasam dough also but it will not be much soft as prepared on the other day.

Rice Flakes / Aval Payasam

Ingredients:

Rice Flakes / Aval – 1 cup
Sugar – ¾ cup
Milk – ½ cup
Ghee – 10 tbsp
Cashews – few
Cardamom Powder – ½ tsp

Service For: 2 People
Cooking Time: 20 minutes

Cooking Instructions:


Heat ghee in a pan and add cashews and aval and fry a while until aval turns golden brown. Add a cup of water to it and let the aval to boil for a while. When aval is cooked well, add milk, sugar and cardamom powder to it and cook for 5 minutes in a simmer flame. Aval Payasam is ready to serve now.

Spinach / Keerai Kootu (Type 2)

Ingredients:

Spinach / MilaguThakkali keerai – 1 bunch (you can use any type of spinach)
Onion – 1 (finely chopped)
Tomato – 1 (finely chopped)
Red Gram Dal / Thuvaram Paruppu – 10 to 15 tbsp
Peeled Broken Green Gram / Paasi Paruppu - 10 to 15 tbsp
Cumin Powder – ¼ tsp
Cumin Seeds – 2 tsp
Salt – to taste

Service For: 2 People
Cooking Time: 10 minutes

Cooking Instructions:


Add red gram dal and peeled broken gram in a pressure cooker with required amount of water and let it to cook for 5 whistles.

Heat oil in a pan and add cumin seeds and fry a while. Now add onions and tomatoes to it and fry a while until tomato is mashed well. Add cumin powder, spinach, cooked dhals and required salt and a little amount of water and close the pan with a plate for a while until the spinach is cooked well.

Jaggery Rice / Sakkarai Pongal

Ingredients:

Red Rice / Pacharisi – 100 gms
Jaggery / Mandai Vellam – 200 gms (grind it to fine powder)
Cardamom – 5
Cashews – 10
Raisins / ular thiratchai – few
Ghee – 6 tbsp

Service For: 2 People
Cooking Time: 15 minutes

Cooking Instructions
:

Measure the rice in a cup. For 1 cup of rice, take 3 cups of water. Wash and clean the rice well.

Heat a tbsp of ghee in a pan and fry cashews, cardamom and raisins.

Add measured water, rice, fried cashews, raisins, cardamom and jaggery and remainon ghee in a pressure cooker and close the lid of the cooker. Let it to cook for 15 minutes in a simmer flame. Open the cooker after pressure is completely reduced and transfer the dish to a serving bowl.

Semolina Kesari

Ingredients:

Semolina / Ravai – 50 gms
Sugar – 100 gms or to taste
Ghee – 100 gms
Cardamom – 5
Cashews – 15
Orange Color – 1 pinch

Service For: 2 People
Cooking Time: 20 minutes

Cooking Instructions:


Fry the semolina in a pan until it turns to golden brown color. Measure the semolina in a cup. For 1 cup of semolina, take 2 1/2 cups of water or as you require.

In a deep pan, add measured water, cardamom and semolina and keep on stirring constantly. Add ghee in regular interval to it and keep stirring. When ghee starts to come on the top of the dish, add sugar and a pinch of orange food color and keep stirring for a while and switch of the stove when semolina is cooked well and become soft.

Fry the cashews in a tablespoon of ghee and transfer it to the cooked dish. Kesari is now ready to serve.

Milk / Pal Payasam

Ingredients:

Milk – 300 ml
Red Rice / Pacharisi – 5 tbsp
Cardamom – 5 pieces
Cashews – 25 gms
Sugar – 5 tbsp or to taste

Service For: 2 People
Cooking Time: 30 minutes

Cooking Instructions:


Fry the rice in an empty pan in a simmer flame until it starts to change color.

Grind the fried rice, cashews and cardamom to a fine powder.

Bring the milk to boil in a pan. When it starts boiling, add the grounded powder and required amount of sugar and keep stirring it constantly for about 15 minutes or until it gets to a thick consistency.

Nookal Kolambu

Ingredients:

Nookal – 2 (slice it into thin round pieces)
Kolambu Podi – 4 tbsp
Tamarind – small ball size (soak it in water and take juice of about 10 tbsp or as u need)
Tomato – 2 (finely chop it)
Onion – 1 (chop it lengthwise)
Curry leaves – few
Salt - to taste
Mustard Seeds – 2 tsp
Cooking Oil

Service For: 3 People
Cooking Time: 15 minutes




Cooking Instructions:




Heat oil in a pressure cooker and add mustard seeds and let it splutter. Add onions to it and fry it till it turns golden brown. Add tomatoes and curry leaves to it and fry until tomato is cooked well. Now add tamarind water, required salt and Kolambu podi to it and stir it well without forming any lumps. Add nookal pieces to it and close the lid of the cooker. Let it cook until nookal boils well or wait for 6 whistles in a high flame.

Open the cooker after pressure is completely released and serve it with hot rice.

Potato / Kilangu Varuval

Ingredients:

Potato - 300 gms
Onion - 1 (finely chopped)
Ginger Garlic Paste – 1 tbsp
Tamarind Juice – 10 tbsp
Coriander Powder – 3 tbsp
Red Chilly Powder – 2 tbsp
Turmeric Powder – 1 tsp
Curry Leaves – few
Aniseed – 2 tsp
Salt – to taste
Cooking Oil – 5 tbsp

Service For: 3 People
Cooking Time: 15 minutes

Cooking Instructions:




Cut the potatoes into two halves and put it in the pressure cooker with required water and cook it for 4 or 5 whistles in high flame. Peel off the skin of potatoes and cut it into cubes.

Heat oil in a pan and add aniseeds, onion and curry leaves and ginger garlic paste and fry for a while until it raw smell leaves off. Add turmeric powder, coriander powder, chilly powder and tamarind juice for a while. Do not add water. Just sprinkle a little water if you need. Add the cooked potatoes now to this and stir fry it without adding water until the masala coats well on the dish.

Spinach / Keerai Kootu (Type 1)

Ingredients:

Spinach / ManaThakkali keerai – 1 bunch
Red Gram Dhal (thuvaram Paruppu)– 50 gms or half hand full
Onion -1 (finely chopped)
Turmeric Powder – a pinch
Salt – 1 tsp or as per your requirement
Mustard Seeds – 1 tsp
Cooking Oil – 1 tbsp

Service For: 2 People
Cooking Time: 10 minutes

Cooking Instructions:




I have used manathakkali keerai here but we can use any type of spinach / keerai to try out this recipe. Clean the keerai and chop it to small piesces.

Add red gram dhal to the cooker with required amount of water and pressure cook it for 4 whistles. Open the cooker and mash the dhal well. Now add chopped keerai, onions, turmeric powder and salt along with the cooked dhal and close the lid of cooker. Let it whistle for 2 times. Transfer this dish to a serving bowl.

Heat oil in a pan and add mustard seeds to it and let it to splutter. Add this seasoning to the cooked keerai kootu.

Fresh Green Peas / Pachai Pattani Curry

Ingredients:

Fresh Green Peas / Pachai Pattani – ¼ kg
Kolambu Powder – 1 tbsp
Turmeric Powder – 1 tsp
Asafoetodia – 1 tsp
Small Tomatoes – 2 (finely chopped)
Onion – 1 (finely chopped)
Green chilly – 2 (finely chopped)
Curry Leaves – few
Mustard Seeds – 1 tsp
Salt – to taste
Cooking Oil




Service For: 2 People
Cooking Time: 10 minutes

Cooking Instructions:




Heat oil in a pressure cooker and add mustard seeds to it and let it to splutter. Add onions to it and let it to turn golden brown and now add tomatoes, green chilly and curry leaves to it and let it cook well. Now add Kolambu powder, turmeric powder and asafoetodia and stir it well. Add green peas and required salt to it and close the lid of the cooker.

Let it cook until the peas is cooked or wait for 2 whistles in a high flame in the stove. Serve this curry with chapatis and hot rice.

Radish / Mullangi Kolambu

Ingredients:

Radish – 2 (slice it into thin round pieces)
Kolambu Podi – 4 tbsp
Tamarind – small ball size (soak it in water and take juice of about 10 tbsp or as u need)
Tomato – 2 (finely chop it)
Onion – 1 (chop it lengthwise)
Curry leaves – few
Salt - to taste
Mustard Seeds – 2 tsp
Cooking Oil





Service For: 3 People
Cooking Time: 10 minutes

Cooking Instructions:




Heat oil in a pressure cooker and add mustard seeds and let it splutter. Add onions to it and fry it till it turns golden brown. Add tomatoes and curry leaves to it and fry until tomato is cooked well. Now add tamarind water, required salt and Kolambu podi to it and stir it well without forming any lumps. Add radish pieces to it and close the lid of the cooker. Let it cook until radish boils well or wait for 3 whistles in a high flame.

Open the cooker after pressure is completely released and serve it with hot rice.

Whole Black Gram & Coconut Kolambu / Ulundhu Theyngai Kolambu

Ingredients:

Black Gram / Karuppu Ulundhu – 50 gms
Theyngai – ¼ (5 to 6 pieces)
Kolambu Powder – 4 tbsp
Tomato - 2 (finely chopped)
Onion – 1 (cut it lengthwise)
Tamarind – a small ball size (soak it in water and take juice from it)
Curry Leaves – few
Salt – to taste
Mustard Seeds – 2 tsp
Cooking Oil






Service For: 3 People
Cooking Time: 15 minutes

Cooking Instructions:




Soak black gram in water for about 5 hours and drain the water. Cut the coconut pieces into small thin slices. Slice the coconut as thin as possible in order to cook it soon.

Heat oil in a pressure cooker and sauté it with mustard seeds. Add onions and curry leaves to it and wait until the onion turns to golden brown. Add tomatoes to it and wait until it is mashed well. Add about 10 tbsp of tamarind water (or as u require). Now add Kolambu powder and salt and stir it well without forming lumps. Now add soaked black gram and sliced coconut pieces and close the lid of the cooker. Wait until the black gram cooks well or else wait for 4 whistles in a high flame.

Open the cooker after the pressure is released and serve it with hot rice.

Bengal Gram / Channa Dal / Paruppu Urundai Kolambu

Ingredients:

For Gravy:
Onion – 1 (chop it lengthwise)
Tomato – 2 (finely chopped)
Red Chilly Powder – 2 tsp
Coriander Powder – 1 ½ tsp
Turmeric Powder – 1 tsp
Tamarind – a small ball size (soak in water and extract juice from it)
Garlic – 15 pods
Curry Leaves – few
Salt – to taste
Aniseed / Sombu – 1 tsp
Cooking Oil

For Paruppu Urundai:
Bengal gram / Kadalai Paruppu – 100 gms
Red Gram Dal / Thuvaram Paruppu – 1 tbsp
Dry Red Chilly – 3
Aniseed / Sombu – ½ tsp
Onion (finely chopped) – 2 tbsp




Service For: 2 people
Cooking Time: 20 minutes

Cooking Instructions:







Soak the Bengal Gram, red gram dal in a cup of water for about one hour and drain the excess water. Add soaked Bengal gram, red gram dal, red chilly, aniseed, onions in a mixie jar and grind it little coarsely.

Take this grinded mixture in a bowl and roll them into small balls. Steam these balls in an idly cooker and keep it aside.

Heat oil in a pan and add aniseeds and sauté it. Add chopped onions and fry them till it turns golden brown. Add tomatoes to it and stir fry until oil separates from it. Add curry leaves, turmeric powder, chilly power, coriander powder, garlic pods and salt and required water and stir it without forming lumps. Add required amount of tamarind water and bring it to boil.

While the gravy starts to boil well, add the Paruppu balls to it and simmer the flame. Wait until the gravy attains to the Kolambu consistency.

Serve this dish with hot rice. It requires no side dish.

Broad Beans / Avarakai Kolambu

Ingredients:

Broad Beans / Avarakai – 150 gms (cut into small pieces)
Onion – 1 (chop it lengthwise)
Tomato – 2 (finely chopped)
Kolambu Podi – 4 tsp
Tamarind Water – 10 tsp or as u need
Curry Leaves – few
Asafoetodia – 1 tsp
Mustard Seeds – 2 tsp
Salt – to taste
Cooking Oil





Service For: 3 People
Cooking Time: 10 minutes

Cooking Instructions:





Heat Oil in a pressure cooker and add mustard seeds and allow it to splutter. Add chopped onions in it and stir fry it till it turns golden brown. Now add chopped tomatoes and curry leaves to it and stir fry it for a while until the tomato is crushed well.

Now add Kolambu podi and asafoetodia with required amount of water and stir it well without forming any lumps. Add tamarind water and chopped broad beans and salt to it and close the lid of the cooker. Let it cook for a while until the broad beans boil or else wait for 3 whistles.

Open the cooker after pressure is completely reduced and serve it with hot rice.

Glossary / Dictionary

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ENGLISHTAMIL
ALMONDSBADAM PARUPU
ARROW ROOTKOOVAK KILANGU
ANISEEDSSOMBU
ASAFOETIDAPERUNGAYAM
ASH GOURD KALYANA POOSANIKKAI
BAY LEAFPUNNAI/BRIYANI ILAI
BLACK PEPPERMILAGU
BRINJAL KATHIRIKKAI
BROAD BEANS AVARAKKAI
BASILTHULASI
BROKEN BLACK GRAMULUTHAMPARUPPU
BENGAL GRAMKADALAI PARUPPU
BITTER GOURDPAVAKKAI
CARDAMOMYELAKAI
CAPSICUMKOODA MILAGAI
CABBAGEMUTTAIKOS
CASHEWSMUNDHIRI PARUPU
CELERYOMAM ILAI
CINNAMONPATTAI
CLOVESLAVANGAM
CORIANDER SEEDSVARA KOTHAMALLI
CLUSTER BEANSKOTHAVARANGAI
COCLOCASIASEPPAKILANGU
CORIANDER LEAVESKOTHAMALLI ILAI
COCONUTTHENGAI
CORNMAKKACHOLAM
CORN FLOUT MAKKA CHOLA MAAVU
COWGRAMKARAMANI / THATTAIPAYARU
CHOW CHOWSEEMAI KATHIRIKAI
CUCUMBERVELLARIKAI
CUMIN SEEDSJEERAGAM
CURRY LEAVESKARUVEPILAI
DRUMSTICKMURUNGAIKAI
DRY GINGERSUKKU
DRY RED BEANS SIGAPPU RED BEANS / RAJMA
EGGPLANTKATHIRIKAI
ELEPHANT YAMSENAI KILANGU
FENUGREEK LEAVESVENDHAYA ILAI
FENUGREEKVENDHAYAM
FRESH BEANSAVARAIKKAI
GARLICPOONDU
GINGERINJI
GRAM FLOUR KADALAI MAAVU
GREEN PEASPACHAI PATTANI
GREEN BEANS / FIELD BEANS MOCHAI PAYARU
GOGUPULICHA KEERAI
HORSE GRAM KLLU
JAGGERYVELLAM
JOWAR / MAIZE CHOLAM
LADIES FINGERVENDAKKAI
LARGE WHITE GRAM VELLAI MOOKU KADALAI / CHANNA
LEMONYELUMICHAI
LENTIL MYSORE PARUPPU
MACEJADHIPATRI
MANGO POWDERMANGAI PODI
MILLET FLOUR KAMBU MAAVU
MINT LEAVESPUDHINA ILAI
MUSHROOMKALAN
MUSTARD SEEDSKADUGU
NUTMEGJADHIKAI
ONIONVENGAYAM
PEANUTSVERKDALAI
PEELED BROKEN GREEN GRAM PASIPARUPPU / PAYATHAMPARUPPU
PLAIN FLOUR / ALL PURPOSE FLOUR/ SELF RAISING FLOUR MAIDA MAAVU
PLANTAIN STEMVALAI THANDU
PLANTAIN FLOWERVALAI POO
POTATOURULAI KILANGU
POPPY SEEDSKASA KASA
PUMPKINPOOSANIKKAI
RADISHMULLANGI
RAGI KELVARAGU / KEPPAI
RAISINSULAR DIRAKSHAI/KISMISH
RAW BANANAVALAIKKAI
RAW RICE / BOILED RICEPULUNGAL ARISI / SAAPADU ARISI
RED CHILLIESVARA MILAGAI/MILAGAI VATHAL
RED GRAM DHAP THUVARAM PARUPPU
RED RICE / PAR BOLED RICE PACHARISI
RICE FLAKESARISI AVAL
RICE FLOUR PACHARISI MAAVU
RIDGE GOURDPEERKANGAI
ROASTED GRAMPORIKADALAI/POTTU KADALAI
SAGOJAVVARISI
SAFFRONKUNGUMAPOO
SEMOLINA RAWAI
SESAMEELLU
SNAKE GOURDPUDALANGAI
SPINACHKEERAI
SPRING ONIONVENGAYA THAL
SUGAR CANDYKALKANDU
SUNDAIKAI DRYSUNDAKAI VATTHAL
SWEET POTATOSAKKARAVALLI KILANGU
TAMARINDPULI
TAPIOCAMARAVALLI KILANGU
TOMATOTHAKKALI
TURMERIC POWDERMANJAL PODI
TYMOL SEEDSOMAM
VERMICELLI SEMIYA
WHITE KIDNEY BEANS VELLAI KARAMANI / THATTAM PAYARU
WHOLE BLACK GRAM KARUPU ULUNDHU
YAMSENAI KILANGU

Sambar Powder


Ingredients:

Coriander Seeds – 100 gms
Fenugreek Seeds – 20 gms
Dry Red Chilly – 100 gms
Bengal Gram – 100 gms
Cumin Seeds – 25 gms
Solid Asafoetodia / Katti Perungayam – 50 gms




Cooking Instructions:



Fry coriander seeds in a deep pan in a simmer flame until it smells well and keep it aside. Fry the fenugreek seeds in a pan in a simmer flame until it turns a little brown and keep it aside. Fry dry red chilly for a while in a simmer flame until it turns a little brown and keep it aside. Fry Bengal gram in simmer flame in a pan until it turns brown and smells well. Similarly fry asafoetodia and cumin seeds in pan in simmer flame until it smells well and keep it aside. Now let all the fried ingredients to cool for a while.



Add all the fried ingredients in a mixie and grind it to fine powder. Let it cool for a while and store it in an airtight container and use whenever it require.

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Lemon / Elumichai Rasam

Ingredients:

Red Gram Dal / Thuar Dal – 10 tbsp
Rasam Powder – 2 tbsp
Tomato – 1 (finely chop it and crush it with hands)
Lemon (medium size) – 1 (extract juice from lemon)
Garlic Pods / Poondu – 5
Coriander Leaves – few
Curry Leaves – a few
Asafoetodia – 2 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Cooking Oil – 1 tbsp

Service For: 3 People
Cooking Time: 10 minutes

Cooking Instructions:


Put the dhal in the pressure cooker with required amount of water and let it cook well so that the dhal should be well mashed.

Heat oil in a deep pan and sauté it with cumin seeds and add cooked dhal, rasam powder, crushed tomato, garlic pods, curry leaves, coriander leaves, asafoetodia, salt, and a cup of water in it and bring it to boil. Now switch off the cooker and let it cool for about 5 minutes. Now add lemon juice to it. Note that you should not add lemon juice while rasam is boiling or while rasam is hot or as soon as you switch off the stove.