CURRY LEAVES POWDER

INGREDIENTS

1 Big bunch of curry leaves(clean it and pick the leaves only)

1 cup Urad dhall

1 tbs Pepper corns

1 tbs Cummin seeds

8 Red chillies

Salt to taste

PREPARATION

Wash the Curry leaves and dry the leaves in the sun till it is crisp or pat it dry and dry in a Microwave oven. Dry fry the Urad dhall ,Pepper corns Cummin seeds and Red chillies in a frying pan after all the ingredients are fried add the Curry leaves to the hot pan and fry for a few minutes.Allow the ingredients to cool then dry grind all together coarsely. Add Salt and Asfoetida powder to taste.It goes well with rice and ghee and can be had with any side dish or fried pappads.

MILAGAI PODI(IDLY PODI)

Ingredients

1/2 cup Channa dhall

1/2 cup Urad dhall

25 Red chillies

1/2 cup White Til

1 tbs Asafoetida

Salt to taste

1 tsp Til oil

Preparation

Add the oil in a frying pan and add the dhall each separately and fry it to a pink colour. Add the Red chillies to the hot fry pan and roast it till it is crisp. Dry roast the til. Grind the chillies with the salt first and then add the dhalls and grind it to a coarse powder. Now add the til and grind it along with the other ingredients. Add the asfoetida powder and mix it to the chilli powder.This tastes good with Idlis Dosas and with any evening tiffin items. It can be stored in a dry container and used for more than a month with the rich flavour.

PARRUPPU PODI

Ingredients

1 cup Tuvar dhall

1/2 cup White Til

3 Red chillies

1 tbs Asfoetida

Salt to taste

Preparation

Dry roast the Tuvar dhall White Til separately till it gives a good aroma. Roast the Red chillies along with it. First dry grind the dhall after it is made into coarse powder add til and grind it again with Red chillies Asafoetida and salt. This tastes good with cooked rice and ghee. Any side dish with this rice tastes good.

DIFFERENT TYPES OF THOKKU

Ingredients

200 gms Tamarind

10 green chillies

1 tsp Turmeric powder

2 tbs Jaggery powder

1 tbs Asfoetida

Salt to taste

Seasoning

2 tsp Mustard seeds

2 tsp Urad dhall

4 Red chillies

3 tbs Til oil


The above ingredients for the preparation and for the seasoning are the same.

Coriander Leaves Thokku

1 big bunch Coriander leaves

Clean the coriander leaves and chop it to small pieces. Squeeze the Tamarind and take the thick pulp without adding much water. Add the coriander leaves ,green chillies, turmeric powder, asfoetida, jaggery and salt. Grind it to a fine paste with all the ingredients . Season it with 3 tbs of til oil with mustard seeds ,urad dhall red chillies. Add the ground paste and allow it to simmer. Fry it in low flame till the oil separates. This can be stored in the fridge for more than a month.

The preparation for the Curry leaves thokku and Pudina thokku is the same.The same ingredients are used but instead of Coriander leaves replace it with Curry leaves or Pudina. It tastes very good.

GOODDU RASAM

Ingredients(for four persons)

Lemon size ball of Tamarind

1 tsp Turmeric powder

1 tsp Asfoetida

1 tsp Rasam powder

Salt to taste

Little Jaggery

For Seasoning

1 tsp Tuvar dhall

1 Red chilly

1 tsp Mustard

1 tsp Cummin seeds

One sprig of Curry Leaves

1 tsp Ghee

Preparation

Squeeze the pulp of tamarind. Add 2 cups of water. Add turmeric powder,asfoetida,salt and jaggery. Boil it for 5 minutes on high flame. Add rasam powder and one more cup of water and allow it simmer on low flame. Season it with tuvar dhall,mustard seeds,cumminseeds red chilly and curry leaves with ghee. Rasam can be served with pappads or any vegetable with rice.

MYSORE RASAM

Ingredients(for four persons)

1/2 cup Tuvar Dhall

Lemon Size ball of Tamarind

2 Big Tomatoes

1 tsp Turmeric powder

1 tsp Asfoetida

Little Jaggery

1 tbs Chopped Coriander leaves

Salt to taste

For Grinding

1 tsp Coriander seeds

1/2 tsp Channa dhall

1/2 tsp Pepper corns

1/2 tsp Cummin seeds

1 Red chilly

1/2 tsp Til oil

Seasoning

1 tsp Mustard

1 tsp Cummin seeds

1 tsp Ghee

Preparation

Soak the tamarind in the squeeze the pulp. Fry all the ingredients for grinding in til oil. Grind it to a fine paste. Add it to the tamarind pulp. Add the turmeric powder,asfoetida,jaggery and salt. Add 3 cups of water. Allow it to simmer in the haeat. Once the raw smell disappears and starts boiling add one more cup of water,and chopped tomatoes. Season it with mustard and cummin seeds and add chopped coriander leaves.This rasam tastes good as a soup also.

PEPPER RASAM

INGREDENTS(for four persons)

Lemon size ball of tamarind

1 tsp Pepper

1 tbs Tuvar dhall

1 tsp Turmeric powder

Salt to taste

1 tsp Asafoetida

Sprig of curry leaves

Seasoning

1 tsp Mustard seeds

1 tsp Fenugreek seeds

1 Red chilly

1 tsp Ghee

Preparation

Soak the Tamarind and squeeze the tamarind pulp and add 2 cups of water. Add Turmeric Powder,Salt and Asafoetida and simmer it on a low flame. Coarsely grind the Pepper and add to the rasam. Cook the Tuvar dhall and mash it and add it to the rasam. Allow it to simmer and season it with Mustard and Fenugreek and Curry leaves.