Thakkali Saaru

Ingredients:

Tomato – 5 (medium size) ( finely chop it or grind it coarsely)
Small / Baby Onion – 50 gms (finely chopped)
Sambar Podi – 2 tbsp (check out ready mix powder link)
Tamarind – gooseberry (nellikai) size (soak it in water and extract the juice)
Turmeric Powder – ¼ tsp
Dry Red Chilly – 3 (broke it into pieces)
Mustard Seed – 1tsp
Bengal Gram – 1 tsp
Fenugreek Seed - 1 tsp
Garlic Pods – 10 (peel of the skin and finely chop it)
Curry Leaves- few
Coriander Leaves - few
Salt – to taste
Cooking Oil

Service For: 2 People
Cooking Time: 15 minutes

Cooking Instructions:


Heat oil in a deep pan and sauté it with mustard seeds. Now add Bengal gram, fenugreek seeds, red chilly and curly leaves to it and fry for a while. Add onions, garlic pods and tomatoes to it and stir fry until the ingredients in it are mashed well and oil separates from it. Now add sambar podi, turmeric powder and tamarind juice to it. Add required salt and water to it and bring it to boil. Let it to cook until it comes to rasam consistency. Switch off the stove and garnish it with chopped coriander leaves. Serve this dish with hot rice.

Morkolambu

Curd has 10 gms of proteins in it. So its a good dish having protein.

Ingredients:

Onion – 1/2 (finely chopped)
Tomato – 1 (finely chopped)
Bengal Gram – 1 tbsp
Red Rice (Pacharisi) – 1 tbsp
Grated Coconut – 8 tbsp
Garam Masala – ½ tbsp
Ginger Garlic Paste – 1 tbsp
Fresh Curd – 50 ml (beat it with a spoon well)
Mustard Seeds – 1 tbsp
Dry Red Chilly – 4
Turmeric powder – ½ tsp
Coriander Leaves – few
Salt – to taste
Cooking Oil

Service For: 2 People
Cooking Time: 15 minutes

Cooking Instructions:




Soak red rice and bengal gram in water for 15 minutes. Add grated coconut, soaked gram and rice, ginger garlic paste, and turmeric powder and garam masala to a mixie jar and grind it to a fine paste by adding enough water.

Heat oil in a deep pan and sauté it with mustard seeds and red chilly. Add chopped onions and tomatoes to it and fry it till it is crushed well. Now add the grinded paste to it and keep frying until the raw small leaves off. Now add enough water and bring it to boil and let it to cook for 5 minutes in a simmer flame. When the kolambu has thicken well, add beaten curd and chopped coriander leaves to it and let it cook for 5 minutes in simmer flame and switch off the stove.

You can serve this along with hot rice and ulundhu vadai. While you serve morkolambu with rice, you can soak the ulundhu vadai in morkolambu for 5 minutes and you can serve that as side dish for rice. This vadai tastes great.

Green Beans / Mochai Kolambu

Ingredients:

Dry Green Beans / Kaanja Mochai – 100 gms
Onion – 1 (finely chopped)
Tomato – 2 (finely chopped or grind it coarsely)
Tamarind – small lemon size (soak it in water and extract the juice)
Garlic – 15 pods (peel off the skin and finely chop it)
Coriander Powder – 3 tbsp
Red Chilly Powder – 2 tbsp
Cumin Powder – ½ tbsp
Turmeric Powder – 1 tsp
Mustard Seeds – 2 tsp
Curry Leaves – few
Salt – to taste
Cooking Oil

Service For: 2 People
Cooking Time: 20 minutes

Cooking Instructions:


You can use either fresh green beans (pachai mochai) or dry beans (kaanja mochai) for this dish. If you are going to use dry beans, soak it in the previous night itself. If you forget to do so, here is an easy quick tip for you. Take a cup of boiling water and soak the dry beans in it and keep that bowl in a hot pack for about 2 hours. Otherwise, fill the vacuum flask with boiling water and soak the dry beans in it and close the lid and let it be for 2 hours.

Add the soaked dry beans in a pressure cooker and add required salt and close the lid of the cooker and let it to cook for about 5 whistles or until the beans is well cooked.

Heat oil in a pan and sauté it with mustard seeds. Add onions, tomatoes, garlic pods and curry leaves to it and stir fry it for a while. Add tamarind juice, chilly powder, coriander powder, turmeric powder and cumin powder to it and mix it well. Now add cooked beans, required salt and water and let it cook until the kolambu is thicken well.

Curry Leaves / Karivepillai Kolambu

Ingredients:

Curry Leaves – 2 cup
Tamarind – small lemon size (soak it in water and extract the juice)
Bengal Gram – 2 tsp
Red Gram – 2 tsp
Split Black Gram – 2 tsp
Red Chilly – 10
Cumin Seeds – 1 tsp
Asafoetodia – 1 tsp
Turmeric Powder – ¼ tsp
Mustard Seeds – 1 tsp
Fenugreek Seeds – 1 tsp
Salt – to taste
Cooking Oil


Service For: 3 People
Cooking Time: 20 minutes

Cooking Instructions:


Fry the curry leaves in a pan without adding oil till it becomes crispy.

Heat 1 tbsp of oil in a pan and add red gram, Bengal gram, split black gram, cumin seeds, asafoetodia and red chilly to it and fry it for a while until all the grams become red in color. Grind all these items along with curry leaves to a fine powder.

Heat oil in a pan and sauté it with mustard and fenugreek seeds. Add tamarind juice, grinded powder, turmeric powder and required salt and water to it and bring it to boil. Let it cook until it thickens well.

Serve this dish with rice, dosa and idly.

Egg Poriyal

Ingredients:

Egg – 5
Onion – 1 (finely chopped)
Pepper Powder – 1 tbsp
Curry Leaves – few
Salt – to taste
Cooking oil – 10 tbsp

Service For: 2 People
Cooking Time: 5 minutes

Cooking Instructions:


Break all the eggs and add it in a bowl. Ad pepper power and required salt to it and beat it well.

Heat oil in a deep pan and add onions and curry leaves and stir fry it until the onion is cooked well. Now add the egg mixture slowly to it and keep frying it with a ladle. When the egg is semi cooked, chop the semi cooked eggs into small pieces with the ladle. When the egg is well cooked, switch off the stove and serve it as a side dish with hot white rice and lemon rice.