Besan (Kadalai Mavu) Dosai

December 7, 2014, 10:02 pm

≫ Next: Grinch Fruit Kabobs

≪ Previous: Javvarisi (Sago) Kozhukattai

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Ingredients:

• Besan (Kadalai Mavu) flour - 1 cup
• Red Chilli Powder - 1/2 teaspoon
• Turmeric Power - 1/4 teaspoon
• Asafoetida Powder - 1/4 teaspoon
• Green Chilli (small size) - 1
• Coriander Leaves - few
• Onion - 1
• Tomato - 1
• Salt - 1/2 teaspoon or as per taste
• Oil - 4 teaspoons

Method: Chop onion, tomato, green chilli and coriander leaves finely. In a bowl put Besan, red chilli powder, turmeric, asafotida, salt and mix well.  Add required water and make batter like dosa batter.  Add chopped green chilli and coriander leaves to the batter and mix it well. Heat a non-stick tawa and pour a big ladle of the batter starting from the corner to the middle of the tawa (like making rawa dosai).  Lift the Tawa and tilt in a circular motion so that the batter spreads uniformly.  Sprinkle chopped onion and tomato on the top.  Pour little oil around the dosa and allow to cook for few minutes.  Flip it over and cook other side also and remove. Serve with any chutney.

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Grinch Fruit Kabobs

December 14, 2014, 11:10 pm

≫ Next: Semiya (Vermicelli) Pongal

≪ Previous: Besan (Kadalai Mavu) Dosai

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Ingredients:

• Toothpicks or any thin Sticks/bamboo skewers
• Seedless green grapes
• Bananas
• Strawberries

This is my grand-daughter's preparation for a Christmas Party. Cut the banana into small slices as shown in the pictures. Then cut the head of the strawberries and make it flat on one side. Now insert the fruits into the skewers or tooth picks and arrange it on a plate.  Decorate the plate as shown with different fruits. This can be served as a snack.

Semiya (Vermicelli) Pongal

December 17, 2014, 1:39 am

≫ Next: Suraikai (Bottle gourd) Mor Kootu

≪ Previous: Grinch Fruit Kabobs

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Ingredients:

• Semiya - One big bowl (100 grams)
• Green Gram (Moong) Dal - 1/4 cup (50 grams)
• Turmeric Powder - a pinch
• Black Pepper - 2 teaspoons
• Jeeragam (Cumin) - 1 teaspoon
• Fresh Ginger - a small piece
• Ghee - 1 tablespoon
• Asafotida Powder - 2 pinches
• Cashewnuts - few
• Green Chilli - 1
• Curry Leaves - few
• Salt - 1 teaspoon or as per taste

Method: In a kadai put a teaspoon of ghee and add semiya. Fry till it slightly turns light brown. Remove and keep it aside. Coarsely powder the pepper and cumin. Finely chop the ginger. Just give a slit to the green chilli. Wash the Green Gram (Moong) Dal and add four cups of water. Add a pinch of turmeric powder, finely chopped ginger and cook it. Once it is 3/4th cooked, add the fried semiya (vermicelli) along with salt. Stir well and close with a lid. Cook on low flame till all the water is absorbed and the semiya is cooked well. In a kadai put the ghee and when it is hot add cashew nuts, asafotida powder, pepper and cumin powder, slit green cchilli and curry leaves. Pour this seasoning to the cooked semiya and mix well. Serve with Gosthu or coconut Chutney.

Suraikai (Bottle gourd) Mor Kootu

December 21, 2014, 8:36 pm

≫ Next: Carrot Semiya (Vermicelli) Payasam

≪ Previous: Semiya (Vermicelli) Pongal

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Ingredients:

• Suraikai (Bottle gourd) - a small one
• Curd – 1 cup
• Turmeric Powder - 1/4 teaspoon
• Coconut gratings – 2 tablespoons
• Green chilllies – 2 Nos
• Jeeragam (Cumin) – 1 teaspoon
• For seasoning:
• Oil - 1 teaspoon
• Mustard seeds -1 teaspoon
• Red Chillies - 2
• Asafoetida Powder - a pinch
• Fenugreek (Vendayam) - few grains
• Curry leaves - few
• Salt – 1 teaspoon or as per taste

Method: Remove the skin, inner white portion and seeds from the bottlegourd. Cut it into small cubes. Grind coconut, green chillies and jeeram (cumin) to a fine paste. Beat the curd well and keep is aside. In a thick bottomed vessel put the suraikai pieces. Add turmeric powder, salt and sufficient water just to cover the vegetable. Cook till the vegetable is soft. Add the coconut paste and stir well. Allow to boil for few seconds. Reduce the heat to low flame and add the beaten curd. Stir well and remove. (Do not boil or keep it in the stove for long). In a small kadai, put the oil and when it is hot add mustard seeds. When it pops up, add asafoetida powder, red chillies, fenugreek seeds and curry leaves. Just give a stir and pour this seasoning over the kootu. Mix well. Serve with hot rice or an accomplishment to any Rice dishes.

Carrot Semiya (Vermicelli) Payasam

December 28, 2014, 8:01 pm

≫ Next: HAPPY NEW YEAR 2015

≪ Previous: Suraikai (Bottle gourd) Mor Kootu

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Ingredients:

• Carrot - 1
• Semiya (Vermicelli) - 1 cup
• Milk - 1/2 litre (2 big glasses)
• Sugar - 3 to 4 tablespoons
• Cashew Nuts - 15 Nos
• Raisins - few
• Cardamom Powder - 2 pinches
• Ghee - 1 or 2 teaspoons

Method: Wash and peel the skin from the carrot and cut it into medium size pieces. Cook the carrot in little water till it become soft. Allow to cool and then grind it to a paste. In a kadai put a teaspoon of ghee and fry cashew nuts and raisins. Keep it aside. Same kadai put the semiya (Vermicelli) and fry till hot to touch. Add a cup of boiling water and cook till it is soft. In a thick bottomeed vessel, pour the milk and bring to boil. When it starts boiling, reduce the heat and add the cooked semiya and stir well. Then add the carrot paste and sugar. Stir well and allow to cook for few more minutes on low flame. Finally add cardamom powder, fried cashew and raisins. Serve warm or cold.

HAPPY NEW YEAR 2015

December 30, 2014, 9:58 pm

≫ Next: Garlic Rasam

≪ Previous: Carrot Semiya (Vermicelli) Payasam

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Wishing you all a very Happy and Prosperous New Year.

 

Garlic Rasam

August 2, 2014, 8:53 pm

≫ Next: Kovakkai (Tindora) Avial

≪ Previous: HAPPY NEW YEAR 2015

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Ingredients:

• Tomato - 2 Nos
• Tamarind - A big gooseberry size
• Garlic flakes - 4 to 5 Nos (Medium size)
• Turmeric Power - 1/4 teaspoon
• Red Chillies - 2 Nos
• Coriander Seeds - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Cumin (Jeeragam) - 1/2 teaspoon
• Oil - 1 teaspoon
• Mustard - 1/2 teaspoon
• Curry Leaves - few
• Corinder Leaves - few
• Salt - 1 teaspoon or as per taste

Method: Boil two cups of water and add whole tomato and cook on medium flame for five minutes or till soft. Switch off the flame and cool it. When it is warm enough to handle, mash it and extract the juice. Strain the tomato juice and keep aside. Soak Tamarind in a cup of water and extract the juice. Grind pepper, jeera, red chillies and coriander seeds coarsely. Crush garlic flakes. In a thick bottomed vessel put the tomato puree, tamarind extract, turmeric powder, ground powder, crushed garlic flakes and salt. Bring to boil. When it starts boiling, season it with mustard and curry leaves. Add chopped coriander leaves and serve hot with rice.

Kovakkai (Tindora) Avial

January 5, 2015, 8:52 pm

≫ Next: Poha Rolls

≪ Previous: Garlic Rasam

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Ingredients:

• Kovakkai - 10 to 15 Nos
• Turmeric Powder - 1/4 teaspoon
• Coconut gratings - 3 to 4 tablespoons
• Jeeragam (Cumin) - 1 teaspoon
• Green Chillies (medium size) - 2 to 3
• Curd - 1/2 cup
• Oil (Preferably coconut oil) - 2 tablespoons
• Curry Leaves - few
• Salt - 1 teaspoon or as per taste

Method: Wash and cut the kovakkai lengthwise into 4 to 5 pieces . Add turmeric powder and salt and mix well. Keep it aside. Grind coconut, Jeeragam (Cumin) and green chillies together to a coarse paste using one or two tablespoons of curd. In a Kadai put a tablespoon of oil. When it is hot add the marinated Kovakkai pieces and stir fry for 2 to 3 minutes or till it is half cooked. Sprinkle a handful of water and mix well. Close with a lid and cook on low flame till it is 3/4th cooked. (Ensure not to overcook). Now put the coconut paste on top of the vegetable and close with the lid. Do not stir now. After one or two minutes, open the lid and stir well. Add curry leaves and remaining oil. Mix well and cook for few more seconds. Finally, beat the curd well and add it to the vegetable and give a quick stir and remove.

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Poha Rolls

January 25, 2015, 3:37 am

≫ Next: Aval (Poha) Vadai

≪ Previous: Kovakkai (Tindora) Avial

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Ingredients:

• Mother's Recipe - Poha Instant Mix - 1 packet (160 gm) - 2 cups approx
• Instant Jamun Mix - 2 cups (heaped)
• Red Chilli Powder - 1 teaspoon
• Asafoetida Powder - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Oil for deep frying

I received a Gift Hamper of "Mother's Recipe" instant products from Mother's Recipe Team for participating in the ‘Mother’s Recipe: Innovative Recipe Challenge’. I picked up the "Poha Instant Mix" and made the "Poha Rolls" with instant Jamun mix. Here is the recipe: Method: Put the Poha Instant Mix in a wide mouthed bowl. Boil 1 cup water and pour over the Poha stirring continuously. Close with a lid and keep it aside. Put the jamun instant mix in a plate. Add red chilli powder, asafoetida powder and salt. Sprinkle water little by little and make a soft dough. Make a lemon sized balls and keep it aside. This is the outer cover for the Rolls. Open the poha mix and knead it well. Take a small lemon size dough (smaller than the jamun mix balls) and make oblong size ball. This is the stuffing for the Rolls. Now, grease your fingers, take a jamun mix ball and make cup using your fingers (like making for Modak/Kozhukattai). Put one ball of poha stuffing inside the cup and bring all the edges of the jamun mix cup and close it. Keep it on a rolling board and gently roll it with your fingers and make oblong rolls. Finish all the Balls like this. Heat oil in a Kadai and when it is hot, drop three to four rolls and fry on medium heat till it become golden brown. Serve with Tomato Ketchup/Sauce or with Mint/Coriander Chutney. I served it on "Karpooravalli Leaves" also known as "Omavalli Leaves". You can also serve it with fresh cut vegetables. Please check the following links for more details on "Mother's Recipe products: http://mothersrecipe.com/ https://www.facebook.com/imissmymothersrecipe?fref=ts

Aval (Poha) Vadai

January 26, 2015, 10:54 pm

≫ Next: Carrot Puliyodharai (Tamarind Rice)

≪ Previous: Poha Rolls

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Ingredients:

• Mother's Recipe - Poha Instant Mix - 1 packet (160 gm) - 2 cups approx
• Besan (Kadalai Mavu) flour - 2 tablespoons
• Rice flour - 1 teaspoon
• Onion - 1
• Green Chillies - 2
• Fresh Ginger - a small piece
• Red Chilli Powder - 1/4 teaspoon
• Asafoetida Powder - 2 pinches
• Curry Leaves - few
• Salt - 1/4 teaspoon
• Oil for deep frying

Method: Put the Poha Instant Mix in a wide mouthed bowl. Boil 1 cup water and pour over the Poha stirring continuously. Close with a lid and keep it aside for 10 minutes. Chop onion, green chillies, ginger and curry leaves finely. To the Poha mix, add the chopped onion, green chillies, ginger, curry leaves, red chilli powder, asafotida powder along with besan flour and rice flour. Add salt and knead well and make a thick vada dough. Take a lemon size dough and make a ball. Grease or wet your palms. Keep the ball in one palm and press it with other and make vadai. Finish all the dough like this. Heat oil in a kadai. When it hot drop gently 3 to 4 vadai and fry till it become golden brown. Serve with desired chutney. This is for the ‘Mother’s Recipe: Innovative Recipe Challenge’ and for more details about Mother's Recipe please check the following links: http://mothersrecipe.com/ https://www.facebook.com/imissmymothersrecipe?fref=ts

Carrot Puliyodharai (Tamarind Rice)

February 3, 2015, 12:33 am

≫ Next: Vegetable Pakoda with Jamun Mix

≪ Previous: Aval (Poha) Vadai

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Ingredients:

• Raw Rice – 1 cup
• Carrot gratings - 1 cup
• Puli Kaichal (Tamaring paste) or Instant Pulihora Powder - 2 tablespoons
• Oil - 2 tablespoons (preferably gingelly oil)
• Mustard - 1/2 teaspoon
• Bengal gram dal - 2 teaspoons
• Red Chillies - 2
• Curry leaves – few
• Salt – 1 teaspoon or as per taste

Method: Cook rice till soft (But not mushy). Put it in a plate or broad vessel and spread it. Sprinkle one or two teaspoon oil over it and keep aside. In a kadai put the oil and when it is hot add mustard. When it pops up, add Bengal gram dhal, red chillies, curry leaves and fry till the dals turn light brown. Add Puli Kaichal or Pulihora Mix (I used MTR Pulihora Mix) and stir well. Now add carrot gratings and fry for few seconds. Add cooked rice to this along with salt and mix thoroughly. Serve with grilled papad or chips. Note: You can also add chopped beans, green peas and other vegetables along with carrot and make vegetable Puliyodharai.

Vegetable Pakoda with Jamun Mix

February 8, 2015, 9:51 pm

≫ Next: Green Gram (Moong) Adai

≪ Previous: Carrot Puliyodharai (Tamarind Rice)

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Ingredients:

• Jamun Mix - 1 cup
• Besan Flour - 2 tablespoons
• Rice Flour - 2 teaspoons
• Carrot (Medium size) - 1
• Beans - 4 to 5 Nos
• Cabbagew - a small piece
• Green Peas - a handful
• Spinach or any greens - few
• Onion - 1
• Fresh Ginger - a small piece
• Green Chilli - 1
• Sombu (Fennel seeds) - 1 teaspoon
• Red chilli Powder - 1/2 teaspoon
• Asafotida Powder - 2 pinches
• Salt - 1 teaspoon or as per taste
• Oil for deep frying

Method: Chop onion, green chilli and ginger finely. Chop all the vegetables into tiny pieces. Pound the green peas or put it in a mixie and just give one or two runs. In a broad vessel put the jamun mix, besan, rice flour, red chilli powder, asafoetida, sombu (fennel seeds) and salt. Mix it well. Then add chopped onion, green chillies, ginger and all the chopped vegetables. Once again mix it well. Heat 2 tablespoons of oil and pour over the flour. Mix it by using the spoon. Then sprinkle little water and make a hard dough. Heat oil in akadai. Take little dough and drop it into hot oil and deep fry till golden brown. Note: You can make the above veg pakoda only with besan and rice flour. In such case for 1 cup besan flour add 1/2 cup rice flour. I want to use the left over jamun mix and hence I tried with it.

Green Gram (Moong) Adai

February 15, 2015, 8:37 pm

≫ Next: Pavakaai (Bitter gourd) Puzhi Kuzhambu

≪ Previous: Vegetable Pakoda with Jamun Mix

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Ingredients:

• Green Gram (Whole Moong with skin) - 1 cup
• Wheat Flour - 2 cups
• Red Chilli Powder - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Asafoetida Powder - 1/4 teaspoon
• Jeeragam (Cumin) - 1/2 teaspoon
• Salt - 1 teaspoon or as per taste
• Oil - as required

Method: Soak whole moong in water for about 4 to 5 hours. After soaking, drain the water completely and put it in a colandar, so that there will not be any water content in the gram. Put it in a mixie and grind it coarsely. Just 1 to 2 rounds will do. Remove and put it in a broad vessel. Add wheat flour, red chilli powder, asafoetida powder, turmeric powder, cumin and salt. Mix well. If required, sprinkle little water and knead it to a soft dough. Apply oil over the dough and keep it covered for 30 to 45 minutes. Heat a Tawa. Grease it with little oil. Take an orange size dough and put it on the tawa and spread it with your fingers. (If you find it difficult to spread it with your fingers on the hot tawa, then take a banana leaf or a polythene sheet and make the adai and getly peel off from the sheet and put it in the tawa). Pour little oil around the adai. Keep the stove on medium heat and press the adai with a flat spoon so that it will spread little more and thin. Cook both sides till it become brown and crispy. For each adai, on medium heat it will take five minutes to get it crispy. Serve hot with any pickle and curd.

Pavakaai (Bitter gourd) Puzhi Kuzhambu

February 23, 2015, 12:26 am

≫ Next: Poondu (Garlic) Podi

≪ Previous: Green Gram (Moong) Adai

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Ingredients:

• Tiny bittergourds (Mithi Pavakai) - 1 cup
• Sambar Onion - 15 to 20 Nos
• Garlic flakes - 10 to 15 Nos
• Tomato - 1
• Tamarind - a small lemon size
• Sambar Powder - 1 tablespoon (heaped)
• Turmeric Powder - 1/4 teaspoon
• For seasoning:
• Gingelly Oil - 2 to 3 tablespoons
• Mustard - 1/2 teaspoon
• Bengal gram dal - 1 teaspoon
• Fenugreek (Vendayam) - 1/2 teaspoon
• Asafoetida Powder - a pinch
• Curry Leaves - few
• Salt - 1 teaspoon or as per taste

Method: For this Kuzhambu, the tiny size pavakaai (chinna pavakai) also known as "mithi pavakkai" tastes good. If you do not get this, then you can use regular bittergourd also. Cut both the ends from the tiny pavakai. Put in boiling water and allow to boil for few minutes and remove. (If you add little jaggery in the boiling water, it will reduce the bitterness from the bittergourd). Soak tamarind in water and squeeze out the juice by adding 2 cups of water little by little. Peel sambar onion and keep it as a whole - no need to cut it. Peel garlic flakes also. Chop tomato into small pieces. In a Kadai put the oil and when it is hot, add mustard. When it starts pop up add bengal gram dal and fry till it turn light brown. Add asafoetida and fenugreek (vendayam) and fry just for a second. Add whole onions and fry for few seconds. Add garlic flakes and fry again for few more seconds. Add curry leaves and chopped tomatos and fry till tomato mashed well. Add turmeric powder, sambar powder and salt. Mix everything well. Add pavakkai, tamarind water and stir it well. Close with a lid and allow to boil. When it starts boiling, reduce the heat and keep it on stove for few minutes and remove.

Poondu (Garlic) Podi

March 1, 2015, 8:17 pm

≫ Next: Brinjal Paruppu (Dal) Kuzhambu

≪ Previous: Pavakaai (Bitter gourd) Puzhi Kuzhambu

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Ingredients:

• Garlic flakes (small size) - 15 to 20 Nos
• Pea Nuts - a handful
• Pottukadalai (Chutney Dal) - a handful
• Red Chilli Powder - 1 teaspoon
• Salt - 3/4 teaspoon or as per taste

Method: Peel the garlic. In a mixie put the peanut, pottukadalai, red chilli powder and salt and grind it to a coarse powder. Before removing add the garlic flakes and grind it for 3 to 4 rounds and remove. Goes well with Idli/dosa. Can also be mixed with hot rice and have it as Garlic Rice.

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Brinjal Paruppu (Dal) Kuzhambu

March 9, 2015, 12:58 am

≫ Next: Karpooravalli Leaves Curd Pachadi

≪ Previous: Poondu (Garlic) Podi

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Ingredients:

• Brinjal - 2 Nos
• Tamarind - A small lemon size
• Turmeric Powder - Two pinches
• Sambar Powder - 1 teaspoon
• To fry and grind:
• Red Chillies - 4
• Coriander Seeds - 1 tablespoon
• Bengal Gram Dal - 1/2 teaspoon
• Thuvar Dal - 1/2 teaspoon
• Urad Dal - 1/2 teaspoon
• Rice - 1/2 teaspoon
• Black Pepper - 4 to 5
• For seasoning:
• Oil - 1 tablespoon
• Mustard - 1/2 teaspoon
• Asafoetida Powder - Two pinches
• Fenugreek (Vendayam) - 1/4 teaspoon
• Green Chillies - 2
• Curry Leaves - few
• Salt - 1 teaspoon or as per taste

This Kuzhambu is "No Onion" - "No Garlic" Kuzhambu and similar to "Race Kuzhambu" but with little modification. Method: Soak tamarind in water and extract the juice. Add sufficient water and make it to 2 cups of tamarind juice. Fry in a teaspoon of oil the red chillies, coriander seeds, all dals, pepper and rice. Cool it and grind it to a fine paste. Cut the brinjal into medium size pieces. Put it a thick bottomed vessel. Add tamarind juice, turmeric powder, sambar powder and salt. Bring it to boil and cook till the brinjal is soft. Add the ground paste and stir well. If necessary add little more water and allow to boil for few more seconds. In a small kadai put the oil and when it is hot add mustard. When it starts pop up add fenugreek, asafoetida and fry for a second. Then add the green chillies slit slightly along with curry leaves. Pour this seasoning over the Kuzhambu and remove.

Karpooravalli Leaves Curd Pachadi

March 22, 2015, 10:39 pm

≫ Next: Quick Onion Pakoda

≪ Previous: Brinjal Paruppu (Dal) Kuzhambu

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Ingredients:

• Karpooravalli Leaves – 5 to 6
• Green Chilli – 1
• Fresh Ginger – a small piece
• Black Pepper – 5 to 6
• Jeeragam (Cumin) – ¼ teaspoon
• Coconut gratings – 1 tablespoon
• Curd – 1 cup
• For seasoning:
• Oil – ½ teaspoon
• Mustard – ½ teaspoon
• Urad dal – 1 teaspoon
• Asafetida Powder – Two pinches
• Salt – ½ teaspoon or as per taste

“Karpooravalli Leaves” also known as “Oma Valli Leaves” or “Mexican Mint” is very good for health. Method: Put half teaspoon oil in a small kadai. Add pepper, cumin, green chilli and ginger. Fry for few seconds. Then add coconut gratings and fry for few more seconds. Switch off the stove and add Karpooravalli (Omavalli) leaves and stir well. Allow to cool and grind it to a paste. Beat the curd well and add the paste along with salt. Mix well. In a small kadai put the oil and when it is hot add mustard. When it pops up add asafetida powder and urad dal and fry till the dal become light brown. Add this seasoning to the curd mixture and mix well.

Quick Onion Pakoda

March 25, 2015, 9:05 pm

≫ Next: Rajma Kuzhambu

≪ Previous: Karpooravalli Leaves Curd Pachadi

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Ingredients:

• Instant Bajji/Bonda Mix - 100 gram
• Onion - 2
• Fresh ginger - a small piece
• Garlic flakes - 2
• Aniseeds/fennel - 1/2 teaspoon
• Curry leaves - few
• Oil - for deep frying

Method: Chop onion into lengthwise thin slices. Chop ginger and curry leaves finely. Crush garlic flakes. In a broad vessel put the Instant Bajji/Bonda Mix. Add the chopped onion, ginger, curry leaves and crushed garlic flakes. Add aniseeds, pinch of salt and mix well. Sprinkle little water and knead it to hard dough. Heat oil in a Kadai. Take the dough and pinch it into small pieces and put it in the hot oil. Fry till it become golden brown. Goes well with Sambar Rice / plain pulao or serve it as Evening Snack with Tea. Note: It is a quick version using Instant Bajji/Bonda Mix. For Regular Onion Pakoda, please check here

Rajma Kuzhambu

March 30, 2015, 12:48 am

≫ Next: Pea Nut (Verkadalai) Podi

≪ Previous: Quick Onion Pakoda

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Ingredients:

• Rajma – 1 cup
• Tamarind – Lemon size
• Tomato - 1 big size
• Sambar Onion - 10
• Garlic flakes - 10
• Sambar Powder – 1 heaped tablespoon
• Turmeric powder – ½ teaspoon
• Coconut gratings – 2 tablespoon
• Oil – 2 tablespoon
• Mustard – 1 teaspoon
• Curry leaves – few
• Salt - 1 teaspoon or as per taste

Method: Soak Rajma in water for about 8 to 10 hours or overnight. Wash the soaked rajma well and drain the water completely. Put it in a pressure cooker and add enough water to cover the rajma. Cook for 5 to 6 whistles. Once it is cooled down, drain the excess water. Soak tamarind and salt in one cup of water. Squeeze out the tamarind and extract the juice. Add more water and again take out the remaining juice. The tamarind juice should be of 3 cups. Peel the onion and garlic. Chop the tomato finely. In a kadai put the oil. When it is hot add mustard. When it pops up add the peeled onion and garlic (you can use it as whole) and curry leaves. Fry for few seconds. Then add tomato pieces along with a pinch of salt and fry till mashes well. Add sambar powder, turmeric and salt. Mix it well. Then add the cooked rajma and tamarind extract. Stir well and allow to boil. Meantime, grind the coconut to a fine paste and add to the Kuzhambu. Stir well and allow to boil for few more seconds and remove.

Pea Nut (Verkadalai) Podi

April 1, 2015, 9:07 pm

≫ Next: Pea Nut (Verkadalai) Rice

≪ Previous: Rajma Kuzhambu

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Ingredients:

• Peanut (Verkadalai) - 1 cup
• White Til seeds - 1/4 cup
• Red Chillies - 6 to 7
• Asafotida - A small piece
• Salt - 3/4 teaspoon or as per taste

Method: In a kadai put the peanuts (you can use it with the skin or without - I used it with the pink skin) and dry fry till it is hot to touch. Remove. Then put the til seeds and dry fry till it starts crackling. Remove. Same kadai put the asafetida and red chillies and fry just for few seconds and remove. Cool it and put everything together with salt and grind it to a coarse powder. This Podi (powder) can be mixed with hot rice and make Pea Nut Rice. This will also be taken along with idli/dosa.