Eggplant Gotsu

Ingredients
Eggplant 1 large
Tamarind 1/2 t.spoon
Red chillies 3
Green chillies 2
Hing a small pinch
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil 2 t.spoon
Salt


Method
Coat eggplant with little oil, and either bake it in an oven, or
grill it on the stove.  Peel the skin, mash the eggplant and keep
it aside.
Heat some oil in a pan, splutter mustard, then add hing, urad
dhall, red chillies, green chillies, and curry leaves and keep it
aside. Bring 1 cup of water to a boil, and add tamarind paste and
salt to this.  Mix mashed eggplant, fried ingredients to the
tamarind water.  Garnish with finely chopped cilantro.

Podalangai (Snake-gourd) Paal Kootu

Ingredients
Podalangai (snake-gourd) washed and chopped
Thuval dhall 1/2 cup
Turmeric powder a small pinch
Cumin seeds 1 t.spoon
Red chillies 2
Green chillies 2
Milk 1/2 cup
Grated Coconut 1/4 cup
Mustard 1/4 t.spoon
Urad dhall 1/4 t.spoon
Salt 1 t.spoon
Ghee 1 t.spoons


Method
Cook thuval dhall with 2 cups of water and keep it aside.
Cook vegetable and add the cooked dhall, turmeric powder, and
salt and let it boil for a few minutes.
Wet grind coconut, red chillies, green chillies and cumin seeds
with milk.  Add this to the boiling vegetable and let it cook for
10 more minutes. 
Heat some ghee in a pan, splutter mustard, then add urad dhall,
and hing, and add it to the above.

Vegetable Kootu

Ingredients
Coconut 2-3 t.spoons
Cumin seeds 1 t.spoon
Red chillies 5
Turmeric 1/2 t.spoon
Urad dhall 1 t.spoon
Coconut oil 1 t.spoon
Salt 1 t.spoon (or to taste)
Curry leaves a few
Mixed Vegetables: carrot, cabbage, peas, potatoes, etc., washed
and diced


Method
Chop the vegetables evenly and cook them with a little salt and
turmeric.
Wet grind coconut, cumin seeds, and red chillies and add this
masala to the boiling vegetables. Cook until the flavour comes
out. 
Heat some coconut oil in a pan, splutter mustard, then add urad
dhall, 1 red chille, and, curry leaves, and add this to the above.

Beans and Potato Kootu

Ingredients
Thuvar dhall 1 cup
Poppy seeds 1/2 t.spoon
Mustard 1 t.spoon
Coconut grated 2 t.spoons
Red chillies 4
Curry leaves a few
Turmeric 1/2 .spoon
Salt 1 t.spoon (or to taste)
Vegetables: Beans, and Potatoes washed and chopped evenly


Method
Cook thuvar dhall and keep it aside.
Boil beans and potatoes, add a little salt and turmeric to this.
Wet grind coconut, poppy seeds, mustard, and red chillies.
Add this masala to the boiling vegetables, and cook until the
flavour comes out. 
Add the cooked thuvar dhall and let it boil for a few minutes.
Heat some oil in a pan, splutter little mustard, then add curry
leaves, little hing, and add this to the above.

Eriseri

Ingredients
Pepper 1 t.spoon
Red chillies 4
Coconut grated 2 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Urad dhall 1 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Coconut oil 1 t.spoon
Vegetables - Plantain, Chenai Kazanku washed, peeled and diced


Method
Boil the vegetables, add a little salt to this. 
Fry red chillies and pepper and wet grind this mixture with
coconut and a few curry leaves.
Mix the masala with the boiling vegetables and Cook until the
flavor comes out.
Heat some coconut oil in a pan, splutter mustard, then add urad
dhall, 1 red chille, curry leaves, little hing, and add this to
the above.

Spinach Kootu

Ingredients
Spinach 1 bunch washed and finely chopped
Thuvar dhall 1 t.spoon
Cumin seeds 1/2 t.spoon
Red Chillies 3
Coconut 3 t.spoons
Curry leaves a few
Mustard seeds 1/2 t.spoon
Urad dhall 1 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)


Method
Boil spinach and salt in 1 cup water.
Soak thuvar dhall, cumin seeds, and, 2 red chillies for 30
minutes. Grind this with coconut.  Add this paste to spinach
and cook until the flavor comes out.
Heat some coconut oil in a pan, splutter mustard, then add urad
dhall, 1 red  chille, curry leaves, little hing, and add this to
the kootu.

Bitter-Gourd Pitla

Ingredients
Thuar dhall 1 cup
Urad dhall 2 t.spoon
Coriander seeds (dhania) 2 t.spoons
Pepper 1/4 t.spoon
Coconut 1/4 cut
Mustard 1/4 t.spoon
Turmeric 1/4 t.spoon
Jaggery 1. t.spoon
Tamarind paste 2 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Vegetable - Bitter-gourd 4 chopped
Garbanzo beans (channa) 1/2 cup
Curry leaves a few


Method
Soak garbanzo beans over night and keep them aside.
Cook Thuvar dhall and turmeric with extra water and separate the
two, and keep them aside.
Fry urad dhall, coriander seeds, red chillies, and pepper. Wet
grind this mixture with coconut.
Fry bitter-gourd, green chillies, curry leaves, turmeric, and
salt in little oil.  Add garbanzo beans, jaggery, tamarind paste,
and thuvar dhall water to this and let it cook.  Now add the
ground mixture, thuvar dhall and cook until the flavor comes
out.

Pulipu Kootu

Ingredients
Coriander seeds (dhania) 3 t.spoon
Red chillies 3
Methi 1/4 t.spoon
Channa dhall 1/4 t.spoon
Urad dhall 1/4 t.spoon
Coconut 1/4 cup
Thuvar dhall cooked 1 cups
Channa dhall 1/2 cup
Tamarind Paste/Tamarind water
Hing a small pinch
Turmeric 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Vegetable - White Pumpkin chopped 1-2 inches length wise, or
            Egg plant


Method
Cook Thuvar dhall, channa dhall, turmeric with extra water and
separate the two, and keep them aside.
Fry coriander seeds, red chillies, methi, channa dhall, urad
dhall, and hing in little oil. Add the coconut and wet grind this
mixture. 
Cook the vegetable in thuvar dhall water. Add some tamarind paste
or tamarind water, turmeric and salt to this.  After this is
cooked add the ground paste and boil until the flavor comes out.

Avial

Ingredients
Vegetables - Carrots, Potatoes, Beans, White Pumpkin, Peas,
             Eggplant .,
Coconut 1 cup
Green chillies 8
Red chillies 2
Cumin seeds 1 t.spoon
Tamarind paste 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Coconut oil 2 t.spoon
Yogurt 1/2 cup
Curry leaves a few


Method
Chop all the vegetables evenly, and cook it with little water. 
Add turmeric and salt to this.
Grind coconut, green chillies, red chillies, cumin seeds, and
tamarind paste finely in yogurt.
Add the ground masala to the cooked vegetables, and let it cook
until the flavor comes out.
Garnish with curry leaves and coconut oil.

Parupu Usili

Ingredients
Thuvar dhall 1/4 cup
Channa dhall 1/4 cup
Red chillies 4
Hing a small pinch
Urad dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves a few
Salt 1 t.spoon (or to taste)
Cooking Oil 5 t.spoons
Vegetables - Beans, cabbage, etc., washed and chopped


Method
Dry grind thuvar dhall, channa dhall, and red chillies coarsley.
Chop vegetable finely and boil this with little salt.
Bring 1/2 cup of water to a boil, add salt, and mix the dhall
mixture with this water.  Cook this either in a pressure cooker
or a microwave oven.
Heat some oil in a pan/wok, splutter mustard, then add urad
dhall, hing, and curry leaves in oil, and add the dhall mixture
to this.  Keep stiring until the dhall becomes slightly dry.  Now
add the cooked vegetable, and keep stiring until everything mixes well.

Bittergourd Curry

Ingredients
Bittergourd washed and chopped in cubes/lenthwise
Red chillies 2
Hing a small pinch
Turmeric powder a small pinch
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Curry leaves a few
Tamarind powder 1/4 t.spoon or Tamarind paste less than 1/4 t.spoon
Cooking oil 2-3 t.spoons
Salt 1.tspoon


Method
Heat oil in a pan, splutter mustard, then add red chillies, urad
dhall, hing, turmeric, curry leaves, and the chopped bittergourd.
Sprinkle some water, and let it cook for 15-20 minutes.  Now
sprinkle taramrind powder or tamarind water, and salt. Simmer the
stove and let it fry for a few more minutes until the oil seperates.

Cabbage Curry

Ingredients
Cabbage finely chopped
Green chillies 4 cut length wise
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Curry leaves a few
Cooking Oil 2 t.spoons
Salt 1 t.spoon (or to taste)


Method
Heat some oil in a pan/wok, splutter mustard, channa dhall, urad
dhall, hing, and curry leaves.  Add chopped cabbage and green
chilles, sprinkle some water and let it cook until the cabbage
becomes soft.

Potato Curry

Ingredients
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Chilli powder 1 t.spoon
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Cooking Oil 3 t.spoon
Salt 1 t.spoon (or to taste)


Method
Dice potatoes with skin.
Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add
urad dhall, hing, turmeric and the diced potatoes.
Simmer the stove and add salt, let it cook until the potatoes turn light brown.

Potato Podimas

Ingredients
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)


Method
Boil potatoes with turmeric and salt.
Peel skin and mash them and keep it aside.
Heat some oil in a pan/wok, splutter mustard, then add urad
dhall, channa dhall, hing, turmeric, curry leaves, red chillies,
finely chopped ginger, lemon juice, salt and the mashed potatoes.
Let this cook for a few minutes and then garnish with cilantro.

Potato Roast

Ingredients
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Chilli powder 1 t.spoon
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Curry leaves a few
Cooking Oil 5 t.spoon
Salt 1 t.spoon (or to taste)


Method
Boil potatoes with turmeric and salt.
Peel skin and dice them and keep it aside.
Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add
urad dhall, hing, chilli powder, turmeric, salt and the diced
potatoes. Simmer the stove and let it cook until the potatoes
turn light brown.

Okra (Vendakai) Curry

Ingredients
Okra (Vendakai) 250 grams, washed, diced and dried
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric a small pinch
Chill powder 1/2 t.spoon
Yogurt 1 t.spoon
Cooking oil 3 t.spoon
Salt 1/2 t.spoon


Method
Heat some oil, splutter mustard, then add urad dhall, hing,
turmeric, and add the diced okra.  Add salt and mix it well, and
let it cook for 10-15 minutes.  Now add chilli powder, and 1
t.spoon yogurt and keep frying for 5-10 minutes.

Vazai Thandu Curry

Ingredients
Vazai Thndu Washed and finely chopped
Moong dhall 2 t.spoon
Urad dhall 1/4 t.spoon
Red chilli 2
Mustard 1/4 t.spoon
Hing a small pinch
Ginger a small pinch
Green chilli 1
Grated coconut 2 t.spoons
Butter milk 1/4 cup
Cooking oil 2 t.spoon
Salt 1/2 t.spoon


Method
Soak vazai thandu, moong dhall, butter milk and salt together
for 15 minutes.
Heat some oil in a pan/wok, splutter mustard, then add urad
dhall, red chilli, hing, green chilli, and ginger.Squeeze the
butter milk out the soaked vazai thandu, and add the vazai thundu
to the above pan.  Let it cook for 10 minutes, and then add the
grated coconut to the above.

Plantain Curry

Ingredients
Plantain 2-3 washed, peeled and diced
Cumin seeds 1/2 t.spoon
Grated Coconut 1/4 cup
Red chillies 2-3
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Curry leaves a few
Cooking oil 3 t.spoon
Salt 1/2 t.spoon


Method
Boil plantains with turmeric and salt.
Wet grind cumin seeds, coconut and red chilles and keep it aside.
Heat 3 t.spoons of oil in a pan/wok, splutter mustard, then
add hing, urad dhall, curry leaves, turmeric, and the diced
plantain. Sprinkle water and let it cook for 5 minutes, and now
add the ground masala, and let it cook for another 5-10 minutes.

Plantain Podimas

Ingredients
Plantain 2-3
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)


Method
Boil plantains with turmeric and salt.
Peel skin and grate them and keep it aside.
Heat 2 t.spoons oil in a pan/wok, splutter mustard, then add urad
dhall, channa dhall, hing, turmeric, curry leaves, red chillies,
finely chopped ginger, lemon juice and salt and then add the
grated plantains. Let this cook for a few minutes and then
garnish with cilantro.

Plantain Puli Curry

Ingredients
Plantain 2-3 washed, peeled, and diced
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Tamarind paste/extract 1/4 t.spoon
Red chilli 2
Curry powder 1 t.spoon
Curry leaves a few
Oil 3-4 t.spoons
Salt 1 t.spoon


Method
Heat 1 t.spoon of oil in a pan/wok, splutter mustard, then add
hing, urad dhall, curry leaves, turmeric, red chilli and diced
plantain.  Sprinkle water and let it cook for 10 minutes.  Now
add salt, curry powder and mix it well. Add little water to
tamarind paste, and sprinkle this on the plantain curry, and let
it cook for a few more minutes.

Eggplant Podi Curry

Ingredients
Eggplant 250 grams, washed & cut 1" lenght wise
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Corriander seeds 1.5 t.spoon
Red chilli 4-5
Mustard 1/4 t.spoon
Cooking oil 4 t.spoons
Hing a small pinch
Turmeric 1/4 t.spoon
Tamarind paste 1/4 t.spoon
Salt 3/4 t.spoon


Method
Dry roast urad dhall, channa dhall, corriander seeds, red
chillies and hing.  Dry grind the above with 1/4 t.spoon salt.
Heat some oil in a pan, splutter mustard, then add turmeric, hing
and the chopped eggplant to this. Sprinkle little water, and
cover it slightly until the eggplant gets cooked. Now add the
remaining salt, tamamrind paste, and the ground masala powder.
Mix it well and add a few t.spoons of cooking oil.

Tamarind and Chilli Pickle

Ingredients
Green chillies 20-25 slit length wise
Tamarind small lemon size
Salt 1/4 cup
Cooking oil 4-5 t.spoons
Turmeric powder 1/4 t.spoon
Hing 1/4 t.spoon


Method
Extract concentrated tamarind juice or mix tamarind paste and
water and keep it aside.
Heat oil in a pan, and fry musturd, hing, turmeric, and green
chillies, and keep frying for 5-10 minutes.
Now add the extracted tamarind juice and let it boil for 5-10
minutes, then add salt and keep stirring for another 5-10 minutes.

Mango Pickle

Ingredients
Mango 1 large or 2-4 small
Red chilli powder 1/2 cup
Turmeric powder 1/4 t.spoon
Methi seeds 1/2 t.spoon
Mustard 1/4 t.spoon
Hing 1/4 t.spoon
Salt 1/4 cup
Cooking oil 1/4 cup


Method
Cut mango into small dices, removing the pitt, add salt,
turmeric, and keep it aside for 4-5 days. Add red chilli powder
to this mango and mix it well.
Roast methi seeds and dry grind it and keep it aside.
Heat oil in a pan, and add mustard, and hing and let it cool.
When the above oil becomes room temperature, mix it with the
mango, and add the roased methi powder.

Mango Thokku

Ingredients
Mango 1 large or 2-3 small
Chilli powder 1/2 cup
Turmeric powder 1/2 t.spoon
Roasted Methi powder 1/2 t.spoon
Mustard 1/2 t.spoon
Hing 1/2 t.spoon
Cooking oil 1/2 cup
Salt 4 t.spoons (or) approx 1/4 cup


Method
Peel mango and grate it and keep it aside.
Heat oil in a pan and add mustard, hing, turmeric powder, and
when the mustard splatters, add the grated mango, and keep
stirring for 20-25 minutes till the oil seperates out.  Now add
chilli powder, and roasted methi powder and stir for just 5 minutes.

Tomato Thokku

Ingredients
Tomato 1 pound
Chilli powder 1 t.spoon
Methi powder 1/4 t.spoon
Salt 1.5 t.spoon
Mustard 1/4 t.spoon
Hing 1/4 t.spoon
Tamarind paste 1/2 t.spoon
Oil 6 t.spoons


Method
Blend tomatoes and let it boil until it becomes a thick paste.
Fry mustard, hing, chilli powder, and roasted methi powder in
6 t.spoons of oil, and add this to the boiling tomato paste.
Add salt and tamarind paste and let it cook for a few minutes.

Lemon Pickle Method 2

Ingredients
Lemon 6 small or 4 large
Ginger big piece peeled and finely chopped
Green chillies 15 chopped
Turmeric powder 1/4 t.spoon
Methi seeds 1/4 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Salt 2 t.spoon
Cooking oil 2 t.spoon


Method
Cut lemon into small dices, add salt, turmeric, and keep it aside
for 4-5 days. Add red chilli powder to this lemon and mix
it well.
Roast methi seeds and dry grind it and keep it aside.
Bring 2 cups of water to a boil and add this to the soaked lemon.
Fry mustard, hing, green chillies, and ginger in oil and add this
to the lemon.
Add the roasted methi powder when the above is cool (ie) room temperature.

Lemon Pickle Method 1

Ingredients
Lemon 6 small or 4 large
Red chilli powder 1/2 cup
Turmeric powder 1/4 t.spoon
Methi seeds 1/2 t.spoon
Mustard 1/4 t.spoon
Hing 1/4 t.spoon
Salt 1/4 cup
Cooking oil 1/4 cup


Method
Cut lemon into small dices, add salt, turmeric, and keep it aside
for 4-5 days. Add red chilli powder to this lemon and mix
it well.
Roast methi seeds and dry grind it and keep it aside.
Heat oil in a pan, and add mustard, and hing and let it cool.
When the above oil becomes room temperature, mix it with the
lemon, and add the roased methi powder.

Coconut Powder

Ingredients
Red chillies 6-8
Coconut grated 2 cups
Mustard 1/4 t.spoon
Urad dhall 1/4 cup
Channa dhall 1/4 cup
Hing a small pinch
Tamarind paste 1/2 t.spoon
Cooking oil 2 t.spoon
Salt 3/4 t.spoon


Method
Dry roast grated coconut with 1 t.spoon of oil, until it turns brown.
Fry mustard, red chillies, urad dhall, channa dhall, and hing
with 1 t.spoon of oil until the flavor comes oil.
Dry grind everything coarsely.

Parupu Powder

Ingredients
Red chillies 2
Thuvar dhall 1.5 cups
Channa dhall 1/2 cup
Pepper 2 t.spoons
Cumin seeds 1/2 t.spoon
Coriander seeds 1 t.spoons
Hing 1/4 t.spoon
Salt 1 t.spoon


Method
Dry roast every ingredient separately except hing and salt
without oil until the flavor comes out.
Grind the above with hing and salt into a nice powder.

Idli Mulagaipodi Method 2

Ingredients
Channa dhall 1 cup
Urad dhall 1/2 cup
Red chillies 20
Sesame seeds 1/4 cup
Hing 1.5 t.spoon
Jaggery 1/2 t.spoon
Tamarind a small piece
Salt 2 t.spoons
Cooking oil 2.t spoons


Method
Roast sesame seeds separately until the flavor comes out and keep it aside.
Fry urad dhall, channa dhall and red chillies in little oil, each
separately until the flavor comes out (light brown), and add
salt, hing, jaggery, and tamarind and keep it aside.
Grind everything coarsely.

Idli Mulagaipodi Method 1

Ingredients
Red chillies 1 cup (about 15-20)
Urad dhall 1/2 cup
Channa dhall 1/2 cup
Poppy seeds 2 t.spoons
Sesame seeds (black or white) 1/4 cup
Hing 1 t.spoon
Salt 1.5 t.spoons
Cooking oil


Method
Roast poppy seeds, and sesame seeds separately until the flavor
comes out and keep it aside.
Fry urad dhall, channa dhall and red chillies in little oil, each
separately until the flavor comes out (light brown), and add
salt and hing, and keep it aside.
Grind everything coarsely.

Kootu Powder

Ingredients
Red chillies 6-8
Urad dhall 1/2 cup
Pepper 2 t.spoons
Hing 1/2 t.spoon
Curry leaves a few


Method
Dry roast every ingredient separately except hing and curry
leaves without oil until the flavor comes out.
Grind the above with curry leaves, and hing coarsely.
While making vegetable kootu, mix 1 t.spoon of kootu podi with
2 t.spoons of coconut and grind this, and add it to the boiling
vegetables.

Curry Powder

Ingredients
Red chillies 8-10
Channa dhall 1/2 cup
Coriander seeds 1/4 cup
Hing 1/2 t.spoon
Curry leaves 1/4 cup


Method
Dry roast every ingredient separately except hing and curry
leaves without oil until the flavor comes out.
Grind the above with curry leaves, and hing coarsely.

Cumin and Pepper Rasam Powder

Ingredients
Red chillies 6
Thuvar dhall 1 cup
Pepper 1/4 cup
Cumin seeds 1/4 cup
Curry leaves 1/4 cup


Method
Dry roast every ingredient separately except curry leaves without
oil until the flavor comes out.
Grind the above with curry leaves coarsely.

Rasam Powder

Ingredients
Red chillies 1/4 cup (about 5-8 chillies)
Coriander seeds 1 cup
Thuvar dhall 1/4 cup
Methi 1/2 t.spoon
Pepper 1/4 cup
Cumin seeds 1/4 cup
Mustard 1/2 t.spoon
Turmeric 1/2 t.spoon


Method
Dry roast every ingredient except cumin seeds and turmeric until
the flavor comes out. Fry methi until it turns dark brown.
Grind the above with cumin seeds, and turmeric coarsely.

Sambhar Powder

Ingredients
Red chillies 1 cup (about 15-20 chillies)
Coriander seeds 1.5 cups
Channa dhall 1/4 cup
Thuvar dhall 1/4 cup
Methi 1 t.spoon
Mustard 1 t.spoon
Curry leaves 1/4 cup
Turmeric 1/2 t.spoon


Method
Dry roast every ingredient separately without oil till the
flavor comes out.  Fry methi until it turns dark brown.
Grind the above with curry leaves, and turmeric into nice powder.

Moor (Buttermilk) Rasam Method 2

Ingredients
Buttermilk 2-3 cups
Methi 1 t.spoon
Hing a small pinch
Red chillies 3-4
Mustard 1/4 t.spoon
Salt 3/4 t.spoon
Cooking oil 1/2 t.spoon


Method
Heat some oil, splutter mustard, then add methi, hing, red 
chillies, and curry leaves, and add it to buttermilk.
 

Moor (Buttermilk) Rasam Method 1

Ingredients
Rasam powder 1 t.spoon
Buttermilk 2 cups
Turmeric less than 1/4 t.spoon
Curry leaves a few
Salt 3/4 t.spoon
Mustard 1/4 t.spoon
Cilantro a small bunch washed and finely chopped
Ghee 1/2 t.spoon


Method
Bring 2 cups of water to a boil and add rasam powder, salt and
turmeric to this and let it boil for 5-10 minutes.  Now turn off
the stove and add buttermilk.
Heat some ghee, splutter mustard, then add hing and curry leaves 
and add this to the rasam.  Garnish with chopped cilantro.
 

Vepam-poo Rasam

Ingredients
Vepam-poo 1 t.spoon
Tamarind paste 1/2 t.spoon
Red chillies 4
Hing 1/4 t.spoon
Mustard 1/4 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Salt 1 t.spoon (or to taste)
Cooking Oil 1 t.spoon
Ghee 1/2 t.spoon


Method
Bring 3 cups of water to a boil, add tamarind paste, turmeric,
and salt to this.
Heat some ghee, splutter mustard, then add vepam-poo, red 
chillies, hing, and curry leaves.  Add this to the boiling 
tamarind water.
 

Mint Rasam

Ingredients
Thuvar dhall 1/4 cup
Mint 1 bunch
Tomatoes 2 washed and diced
Green chilles 2
Rasam powder 1 t.spoon
Tamarind paste 1/2 t.spoon
Cooking Oil 1 t.spoon
Salt 1 t.spoon (or to taste)


Method
Cook thuvar dhall with 2 cups of water and keep it aside.
Fry mint, tomatoes, and green chillies in oil.  Grind the above
mixture.
Bring 2 cups of water to a boil, add tamarind paste, turmeric and 
salt.  Add the ground mixture, and cooked thuvar dhall and let it
boil for 5-10 minutes.
 

Mysore Rasam

Ingredients
Thuvar dhall 1/2 cup + 2 t.spoons
Coriander seeds 3 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Red chilli 2
Clove 2
Cinnimon stick small piece
Tamarind 1 t.spoon
Cooking Oil 2 t.spoon
Dried coconut small piece
Mustard 1/4 t.spoon
Hing a pich
Curry leaves a few
Ghee 1/2 t.spoon
Salt 1 t.spoon (or to taste)


Method
Cook thuvar dhall with 3 cups of water and keep it aside.
Fry 2 t.spoons of thuvar dhall, coriander seeds, pepper, cumin
seeds, red chilli, cloves, cinnamon stick and dried coconut in
oil.  Wet grind the above mixture.
Bring 2 cups of water to a boil, and add tamarind paste, turmeric
and salt to this.  Let it boil for a few minutes.  Now add the
ground mixture, and cooked thuvar dhall and let it cook for 5-10 
minutes.
Heat some ghee, splutter mustard, then add hing, curry leaves 
and add this to the rasam.
 

Garlic Rasam

Ingredients
Garlic about 6-10 flakes peeled & chopped
Thuvar dhall 2 t.spoons
Coriander seeds 2 t.spoons
Cumin seeds 1/2 t.spoon
Pepper 1/2 t.spoon
Red chilli 2
Methi 1/4 t.spoon
Mustard 1/4 t.spoon
Ginger small piece
Tamarind paste 1 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few 
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoon


Method
Fry thuvar dhall, coriander seeds, cumin seeds, pepper, red
chilli, methi, curry leaves, mustard, and 2 pods garlic in oil.  
Wet grind the above mixture. 
Bring 3 cups of water to a boil, add tamarind paste, turmeric,
and salt, and let this boil for a few minutes.  Fry 8-10 pods of 
garlic in little ghee and add this to the boiling tamarind water, 
and let it cook for a few minutes. Now add the ground mixture, 
and let it boil for 5-10 minutes. Heat some oil, splutter mustard, 
then add curry leaves and add this to the rasam.
 

Lemon Rasam

Ingredients
Thuvar dhall 1/2 cup
Tomatoes 4
Ginger finely chopped
Green chillies 6 cut length wise
Hing a small pinch
Cumin powder 1/2 t.spoon
Cumin seeds 1/4 t.spoon
Pepper powder 1/2 t.spoon
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Red Chillies 2
Lemon 1
Ghee 1/2 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Salt 1 t.spoon (or to taste)


Method
Cook thuvar dhall with turmeric, with 2 cups of water. 
Add chopped tomatoes, green chillies, ginger, hing, and salt, to
this and let this cook for 5-10 minutes.
Heat some ghee, splutter mustard, then add cumin seeds, red 
chillies, and curry leaves, and add cumin powder, and pepper 
powder before mixing this to the boiling rasam. Squeeze lemon
juice and garnish with chopped cilantro.

Parupu Rasam

Ingredients
Thuvar dhall 1 cup + 1 t.spoon
Red chillies 2
Coriander seeds 1.5 t.spoons
Cumin seeds 1/4 t.spoon
Peppercorns 1/2 t.spoon
Hing a small pinch
Mustard 1/4 t.spoon
Methi seeds a small pinch
Cloves 1
Cinnamon stick a small piece
Tamarind paste/extract/water 3/4 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Ghee 1 t.spoon
Oil 1.5 t.spoons 
Salt 1 t.spoon


Method
Cook thuvar dhall with turmeric, with 2 cups of water. 
Fry red chillies, coriander seeds, cumin seeds, 1 t.spoon thuvar
dhall, hing, a pinch of mustard, cloves, cinnamon stick, and 
methi in oil.  Wet grind the above mixture and keep it aside.
Bring 3 cups of water to a boil, add tamarind paste, turmeric,
and salt, and let this boil for a few minutes.  Now add the
ground masala and let it boil for 5-10 minutes, till the flavour
comes out.  Add the cooked thuvar dhall, and let it boil for 5-10
minutes. 
Heat some ghee, splutter mustard, then add a small pinch of cumin 
seeds, and curry leaves and add this to the rasam.
 

Pepper Rasam

Ingredients
Thuvar dhall 2 t.spoons
Cumin seeds 1/2 + 1/4 t.spoon
Pepper 1/2 t.spoon
Red chilli 3
Tamarind paste 1/2 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Water 3 cups
Ghee 1/2 t.spoon
Cooking Oil 1 t.spoon
Salt 1 t.spoon (or to taste)


Method
Fry thuvar dhall, 1/2 t.spoon cumin seeds, pepper, red chilli, 
and curry leaves in oil.
Wet grind the above mixture.
Bring 3 cups of water to a boil, and add tamarind paste, salt, 
and turmeric.  Let this boil for a few minutes, and then add the
ground masala. Fry 1/4 t.spoon cumin seeds, and 1 red chilli in
ghee and add this to the rasam.

Poritha Rasam

Ingredients
Thuvar dhall 1/2 cup
Urad dhall 1 t.spoon
Channa dhall 1/2 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/4 t.spoon
Red Chilli 1
Hing a small pinch
Turmeric 1/4 t.spoon
Tomatoes 2-3 washed & chopped
Curry leaves a few
Ghee 1/2 t.spoon
Salt 3/4 t.spoon


Method
Cook thuvar dhall with turmeric, with 2 cups of water. 
Fry urad dhall, channa dhall, pepper and red chilli in little
oil. Wet grind the above with cumin seeds.
Mix the masala with the cooked thuvar dhall and let it boil for
sometime.
Heat some ghee, splutter mustard, then add hing, and curry leaves 
and add this to the rasam.

Cumin & Pepper Rasam Method 2

Ingredients
Thuvar dhall 2 t.spoons
Cumin seeds 1/2 + 1/4 t.spoon
Pepper 1/2 t.spoon
Red chilli 3
Tamarind paste 1/2 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Water 3 cups
Ghee 1/2 t.spoon
Salt 1 t.spoon (or to taste)


Method
Dry roast thuvar dhall and pepper without oil for 1 minute.
Soak this in water along with red chilli & cumin seeds after 10 min .
Wet grind this nicely.
Boil Tamarind water, salt, turmeric, and add the above mixture, and
let it boil for a few minutes until the flavor comes out.
Fry 1/4 t.spoon cumin seeds, curry leaves and 1 red chilli in
ghee and add this to the rasam.

Cumin & Pepper Rasam Method 1

Ingredients
Thuvar dhall 2 t.spoons
Cumin seeds 1/2 + 1/4 t.spoon
Pepper 1/2 t.spoon
Red chilli 3
Tamarind paste 1/2 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Water 3 cups
Ghee 1/2 t.spoon
Salt 1 t.spoon (or to taste)


Method
Soak thuvar dhall, 1/2 t.spoon cumin seeds, pepper, red chilli, 
and curry leaves in water for 15 minutes.
Wet grind the above mixture.
Bring 3 cups of water to a boil, and add tamarind paste, salt, 
and turmeric.  Let this boil for a few minutes, and then add the
ground masala. Fry 1/4 t.spoon cumin seeds, and 1 red chilli in
ghee and add this to the rasam.
 

Ordinary Rasam

Ingredients
Thuvar dhall 1/4 cup
Water 2 cups
Tamarind paste 1/4 t.spoon
Tomatoes 2-3
Rasam powder 1 t.spoon
Cilantro a small bunch washed and finely chopped
Hing a small pinch
Turmeric 1/4 t.spoon
Cumin powder 1/4 t.spoon
Pepper powder 1/4 t.spoon
Lemon juice 1/2 t.spoon
Ghee 1/2 t.spoon
Salt 1 t.spoon (or to taste)


Method
Cook thuar dhall with 2 cups of water and keep it aside.
Boil tomatoes in 1-2 cups of water, then add tamarind paste, hing, 
salt, and turmeric. After tomatoes are cooked, add rasam powder,
and let this boil for five minutes.  Now add thuvar dhall and
let it cook for a few more minutes.  
Heat some ghee, splutter mustard, then add pepper powder and 
cumin powder to this before mixing this with the rasam. Garnish 
with chopped cilantro.

Dhall

Ingredients
Thuvar dhall or Moong dhall 1 cup
Tomatoes 4
Green chillies 6
Red chillies 2
Sambhar powder 1/2 t.spoon
Hing a small pinch
Mustard 1/4 t. spoon
Turmeric 1/4 t.spoon
Lemon 1 
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped


Method
Cook dhall with turmeric and keep it aside.
Heat some oil, splutter mustard, then add red chillies, green
chillies, hing, curry leaves, and tomatoes and fry this for a
few minutes.  Once the tomatoes are cooked, add sambhar powder, 
and salt to this.  Now add the cooked dhall, and let this cook 
until the flavor comes out.  Garnish with chopped cilantro, and 
squeeze lemon juice.
 

Rasavangi

Ingredients
Eggplant/Brinjal 1 big washed and diced 1"
Thuvar dall 1 cup
Coriander seeds 4 t.spoons
Red chillies 6-8
Channa dhall 2 t.spoons
Hing a small pinch
Coconut grated 3 t.spoons
Tamarind paste/extract 1 t.spoon
Turmeric 1/4 t.spoon
Mustard 1/2 t.spoon
Urad dhall 1/2 t.spoon
Curry leaves a few
Cooking oil 4 t.spoons
Salt 1 t.spoon (or to taste)


Method
Cook thuvar dhall in 2.5 cups of water and keep it aside.
Fry coriander seeds, red chillies, channa dhall, and hing in 2 
t.spoons of oil and wet grind the above mixture with coconut.
Fry eggplant in 2 t.spoons of oil until the eggplant becomes 
soft. Now add turmeric, salt, and 2 cups of tamarind extract to
this and  let it cook for a few minutes.  Now add the ground masala,
and let it cook for 10 minutes, and then add the cooked thuvar dhall,
and let it cook for another 5-10 minutes.
Heat some oil, splutter mustard, then add hing, urad dhall, and 
curry leaves and add this to the rasavangi.

Okra and Eggplant Masial

Ingredients
Okra (Vendakai) 1 pound
Eggplant 1 medium sized
Thuvar dhall 1/2 cup
Red chillies 4
Green chillies 4
Tamarind paste 1/2 t.spoon
Sambhar powder 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped


Method
Cook thuvar dhall with 2 cup of water and keep it aside.
Chop okra and eggplant finely.
Heat some oil, splutter mustard, then add hing, red chillies, 
green chillies, curry leaves and vegetables and fry it for a few 
minutes.  Add tamarind paste, salt, turmeric, and 2 cups of water 
to this, and let it cook for sometime.  Now add sambhar powder to 
this, and let it cook for a few more minutes. Finally add thuvar 
dhall and cook for a few minutes.  Garnish with chopped cilantro.

Moor Keerai

Ingredients
Spinach 1 bunch washed and finely chopped
Buttermilk 2-3 cups
Cumin seeds 1/2 t.spoon
Coconut 3 t.spoons
Green chillies 2
Red chilli 1
Mustard 1/4 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Cooking Oil 1/2 t.spoon


Method
Boil spinach with little water, and some salt.
Wet grind coconut, cumin seeds, and green chillies and mix it
with the boiled spinach.  Add buttermilk to above and let it
boil for a few minutes.
Heat some oil in a pan, splutter mustard, then add hing, and red 
chilli and add this to the above.

Puli Keerai

Ingredients
Spinach 1 bunch washed and finely chopped
Thuvar dhall 1/2 cup
Red chillies 4
Green chillies 4
Tamarind paste 1/2 t.spoon
Sambhar powder 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoon
Curry leaves a few


Method
Cook thuvar dhall and keep it aside.
Boil spinach with little water, and some salt.
Heat some oil in a pan, splutter mustard, then add hing, red 
chillies, green chillies, curry leaves and sambhar powder and fry 
for a few minutes. Now add this to the boiling spinach, and add 
tamarind paste and let it cook for a few minutes. Now add the 
cooked thuvar dhall. Let it cook until the flavor comes out.

Karuvepalli (Curry Leaves) Kozambhu

Ingredients
Curry leaves 1 cup
Tamarind paste 1.5 t.spoons
Red chillies 6
Urad dhall 2 t.spoons
Mustard 1/4 t.spoon
Hing a small pinch
Salt 1.5 t.spoons
Cooking Oil 1 t.spoon


Method
Fry urad dhall, red chillies and hing in oil. Wet grind the
above mixture with curry leaves, tamarind paste, and salt.
Boil the above with 2-4 cups of water. 
Heat some oil in a pan, splutter mustard and add this to the sambhar.
 

Vendhya (Methi) Kozambhu

Ingredients
Thuvar dhall 2 t.spoon
Channa dhall 2 t.spoon
Methi 1/2 t.spoon
Mustard 1/2 t.spoon
Red chillies 4
Hing a small pinch
Turmeric 1/4 t.spoon
Sambhar powder 1/2 t.spoon
Tamarind paste 1 t.spoon
Seseame oil 5 t.spoons
Salt 1 t.spoon (or to taste)
Vegetables - Okra/Eggplant/Onions washed and diced
Curry leaves a few


Method
Heat some seseame oil in a pan, splutter mustard, then add thuvar 
dhall, channa dhall, methi, red chillies, hing, curry leaves, and 
vegetables and fry this for a few minutes. Now add turmeric, 
salt,  and sambhar powder to this. Saute for a few minutes, then 
add 2-4 cups of tamarind water, and bring this to a boil.

Milagu (Pepper) Kozambhu

Ingredients
Pepper 3/4 t.spoon
Urad dhall 3 t.spoon
Thuvar dhall 1 t.spoon
Red chillies 2
Tamarind paste 3 t.spoon  or water extracted from 1
        lemon size tamarind
Curry leaves a few
Hing a small pinch
Salt 1 t.spoon (or to taste)
Turmeric 1/4 t.spoon
Mantha-kalika seeds (optional)
Rice flour 1/2 t.spoon
Cooking oil 2 t.spoons
Ghee 1 t.spoon


Method
Fry pepper, urad dhall, thuvar dhall, red chillies, hing and curry
leaves in oil, and grind finely.  
Boil 3 cups of water and add tamarind paste, salt and turmeric to 
this. After boiling, add the above ground masala and cook for 10 
minutes, until the flavor comes out.
Mix rice flour in little water and add this to the sambhar. Heat
some ghee, splutter mustard, mantha-kalika seeds, then add curry 
leaves, and add this to the sambhar.
 

Moor Kozambhu Method 3

Ingredients
Cumin seeds 1 t.spoon
Red chillies 4
Rice flour 1/2 t.spoon
Coconut 4 t.spoon
Coconut oil 1 t.spoon (optional)
Butter milk 4 cups
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Vegetables - White pumpkin 1-2 inches chopped length wise, or
             Okra 


Method
Wet grind cumin seeds, red chillies, rice flour, coconut, and 
little salt in butter milk.
Heat some coconut oil, splutter mustard, then add curry leaves, 
little hing, salt, turmeric, and the vegetables, and fry this for 
a few minutes. Now add the ground paste and the remaining butter 
milk to the above and bring this to a boil.  
Boil this just for a few minutes. Garnish with cilantro.
 

Moor Kozambhu Method 2

Ingredients
Thuvar dhall 2 t.spoon
Rice 1 t.spoon
Urad dhall 1 t.spoon
Methi 1/2 t.spoon
Red chillies 3
Green chillies 2
Coconut 4 t.spoon
Coconut oil 1 t.spoon (optional)
Butter milk 4 cups
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Curry leaves a few 
Cilantro a small bunch washed and finely chopped
Vegetables - White pumpkin 1-2 inches chopped length wise, or
             Okra washed


Method
Soak thuvar dhall and rice in little water.
Fry urad dhall, methi, red chilles and green chillies in coconut
oil. Grind this mixture with the soaked dhall, coconut and little 
salt in butter milk. 
Heat some coconut oil, splutter mustard, then add curry leaves, 
little hing, salt, turmeric and the vegetables and fry this for a 
few minutes. Add the ground paste and the remaining butter milk, 
to the above and bring this to a boil.  Boil this just for a few 
minutes. Garnish with cilantro.

Moor Kozambhu Method 1

Ingredients
Channa dhall 2 t.spoons
Red chillies 4
Green chilles 2
Methi 1/2 t.spoon
Hing small pinch
Coconut 4 t.spoons
Coconut oil 1 t.spoon (optional)
Butter milk 4 cups
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Curry leaves a few 
Cilantro a small bunch washed and finely chopped
Vegetables - White pumpkin 1-2 inches chopped length wise, or
             Okra washed 


Method
Fry channa dhall, red chillies, methi, hing and green chillies in 
little oil.  Grind this mixture with coconut and little salt in
butter milk. 
Heat some coconut oil, splutter mustard, then add curry leaves, 
little hing, salt, turmeric and the vegetables, and fry 
this for a few minutes. Now add the ground paste and the 
remaining butter milk to the above and bring this to a boil.  
Boil this just for a few minutes. Garnish with cilantro.

Onion Sambhar

Ingredients
Thuvar dhall 1 cup
Coriander seeds (Dhania) 3 t.spoons
Channa dhall 2 t.spoons
Red chillies 6
Methi 1/4 spoon
Onion 2 small chopped
Tomato 1
Tamarind paste 2 t.spoons
Grated coconut 3 t.spoons
Green chillies 4
Turmeric 1/4 t.spoon
Cilantro a small bunch washed and finely chopped
Curry leaves a few 
Mustard 1/2 t.spoon
Cooking Oil 2 t.spoons
Salt 1 t.spoon (or to taste)


Method
Cook Thuvar dhall and turmeric with extra water and separate the 
two, and keep them aside. 
Fry channa dhall, red  chillies, dhania, methi, and little onion.
Grind this mixture with tomato and coconut.  
Fry onions and green chillies in a pan for a few minutes, and cook 
this in the thuvar dhall water with salt. After it is cooked, 
add tamarind paste and cook for a few minutes, and finally add 
the masala.  After this is cooked add the cooked thuvar dhall.
Heat little oil in a pan, splutter mustard, and add this to the
sambhar. Garnish with cilantro and curry leaves.

Simple Sambhar

Ingredients
Thuvar Dhall 2 Cup
Red chillies 3
Green Chillies 3
Methi 1/4 t.spoon
Sambhar powder 1 t.spoon
Curry leaves a few 
Hing a small pinch
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoons
Mustard 1/2 t.spoon
Turmeric 1/4 t.spoon
Tamarind paste 2 t.spoons
Vegetables: Drumstick/Green Pepper/Eggplant/Okra Washed and diced


Method
Cook Thuvar dhall and turmeric with extra water and separate the 
two, and keep them aside. 
Cook the vegetables in thuvar dhall water, and add turmeric and
salt to this. After this is cooked, add tamarind paste.
Heat some oil in a pan, splutter mustard, then add methi, red
chillies, green chillies, curry leaves, hing, turmeric, and
sambhar powder and keep frying for a few minutes.  Add this to 
the boiling vegetables. Add the thuvar dhall and let it cook for 
a few more minutes.

Onion Pachadi

Ingredients
Onion washed, peeled & finely chopped
Yogurt 2 cups
Cilantro washed and finely chopped
Green chillies 2 finely chopped
Salt 1/2 t.spoon
Mustard less than 1/4 t.spoon
Cooking Oil 1/2 t.spoon


Method
Mix onion, green chillies, salt, cilantro and yogurt together.
Fry mustard in little oil and add it to above.

Tomato Raita Method 2

Ingredients
Tomato 1 big a a few small ones washed and chopped
Yogurt 2 cups
Curry leaves a few
Mustard 1/4 t.spoon
Hing a small pinch
Green chillies chopped 2-3
Cooking Oil 1.5 t.spoon
Cilantro a small bunch washed and finely chopped
Salt 1/2 t.spoon


Method
Fry mustard, hing, curry leaves, green chillies, and tomato in
oil for 5-10 minutes.
Add salt, green chillies and mix this with yogurt.
Garnish with chopped cilantro.

Tomato Raita Method 1

Ingredients
Tomato 1 big
Yogurt 2 cups
Curry leaves a few
Mustard 1/4 t.spoon
Hing a small pinch
Green chillies chopped 2-3
Cooking Oil 1.5 t.spoon
Cilantro a small bunch washed and finely chopped
Salt 1/2 t.spoon


Method
Submerge entire tomato in water, and boil for 10-15 minutes, till
it gets cooked. Peel the skin and mash it well and keep it aside.
Fry mustard, hing, and curry leaves in oil, and add this to the
mashed tomato.
Add yogurt, green chillies, salt to the mashed tomato and mix it well.
Garnish with chopped cilantro.

Snake-gourd/Podalangai Raita

Ingredients
Snake-gourd (Podalangai) about 1 cup washed and finely chopped
Curry powder 3/4 t.spoon
Yogurt 2 cups
Curry leaves a few
Mustard 1/4 t.spoon
Hing a small pinch
Cooking Oil 1.5 t.spoon
Salt 1/2 t.spoon


Method
Fry mustard, hing, curry leaves, and snake-gourd in oil, till
the it turns slightly brown. Now add the curry powder and keep
stirring for a few minutes. Add yogurt, salt and mix it well.

Okra Raita

Ingredients
Okra (vendakai) washed and finely chopped
Yogurt 2 cups
Curry leaves a few
Mustard 1/4 t.spoon
Hing a small pinch
Cooking Oil 1.5 t.spoon
Salt 1/2 t.spoon


Method
Fry mustard, hing, curry leaves, and okra in oil, until okra
turns brown.
Add salt and mix this with yogurt.

Mango Pachadi

Ingredients
Mango 1 washed, skin peeled, and finely grated
Green chillies 2 slit length wise
Red chilli 1
Jaggery 1/2 cup
Mustard 1/4 t.spoon
Curry leaves a few
Salt a small pinch
Cooking Oil 1/2 t.spoon


Method
Cook the grated mango and green chilles in water. Once this is
cooked add jaggery and cook till jaggery melts, and then add
salt.
Fry mustard, red chilli and curry leaves in little oil and add
it to the pachadi.

Eggplant Raita

Ingredients
Eggplant 1 (big) washed
Yogurt 1 cup
Green chillies 2 chopped
Red chillies 1
Hing a small pinch
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Curry leaves a few
Cilantro chopped washed and finely chopped
Salt 1/2 t.spoon
Cooking Oil 1 t.spoon


Method
Coat oil over eggplant, and grill or bake it in an oven or gas
stove. Peel and mash eggplant and keep it aside.
Fry mustard, urad dhall, red chilli, green chillies, curry leaves
and hing in oil.  Mix this with mashed eggplant. Add yogurt and
salt to the above, and mix everything together.  Garnish with
chopped cilantro.

Bitter-gourd Raita

Ingredients
Bitter-gourd (Pavakai) 4 washed and cut 2" each length wise
Green chillies 8
Red chilli 1
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Jaggery 3 t.spoon
Hing a small pinch
Tamarind paste/extract 1/2 t.spoon
Cooking Oil 2 t.spoon
Salt 1/2 t.spoon


Method
Fry mustard, hing, urad dhall, channa dhall, red chilli, green chilli,
and bitter-gourd in oil, until the bitter-gourd becomes brown.  Now add salt,
tamarind paste and 1 cup of water, and let it cook for few minutes.  Now
add jaggery and cook for 5 minutes.

Coconut Raita

Ingredients
Coconut 1/4 cup
Green chillies 2
Coriander leaves washed and finely chopped
Ginger a small piece
Mustard seeds 1/4 t.spoon
Hing a small pinch
Yogurt 1 cup
Salt 1/4 t.spoon


Method
Wet grind coconut, green chillies, ginger, coriander leaves, and
salt.  Mix this with yogurt.
Fry mustard and hing in little ghee/oil and add it to the above.

Cucumber Raita Method 2

Ingredients
Cucumber washed, peeled & finely chopped
Yogurt 2 cups
Cilantro washed and finely chopped
Green chillies 1-2 finely chopped
Coconut grated 1 t.spoon
Salt 1/2 t.spoon
Mustard less than 1/4 t.spoon
Hing a small pinch
Cooking Oil 1/2 t.spoon


Method
Wet grind green chillies, salt, coconut and little cilantro in
little yogurt.
Mix the above with cucumber, and the remaining yogurt.
Fry mustard and hing in little oil and add it to above.

Cucumber Raita Method 1

Ingredients
Cucumber washed, peeled & finely chopped
Yogurt 2 cups
Cilantro washed and finely chopped
Green chillies 2 finely chopped
Salt 1/2 t.spoon
Mustard less than 1/4 t.spoon
Hing a small pinch
Cooking Oil 1/2 t.spoon


Method
Mix cucumber, green chillies, salt, cilantro and yogurt together.
Fry mustard and hing in little oil and add it to above.

Fruit Salad Method 2

Ingredients
Fruits - Apples, bananas, honeydew melons, cantaloupes, grapes,
         pears, mangoes, etc.,
Walnuts chopped
Cashews chopped
Raisins
Pitted Dates chopped
Honey 3-4 t.spoons
Orange juice 1 cups
Mango juice 1 cup
Sugar


Method
Wash and dice fruits, and mix everything well.

Go to Top

Fruit Salad Method 1

Ingredients
Fruits - Apples, bananas, honeydew melons, cantaloupes, grapes,
         pears, mangoes, etc.,
Walnuts chopped
Cashews chopped
Raisins
Pitted Dates chopped
Sweetened condensed milk 1 can
Evaporated milk 1 can
Rose water essence a small pinch
Cardamon 1-2 peeled and pounded


Method
Wash and dice fruits, and mix everything well.

Poli

Ingredients
All purpose flour (Maida) 2 cups
Cooking oil 1/4 cup
Turmeric powder a small pinch
Jaggery 3/4 cup
Channa dhall 1 cup
Thuvar dhall 4 t.spoons
Ghee (melted butter) for shallow frying polis
Salt a small pinch
Cardamons 2-4 skin peeled and pounded


Method
Knead maida, cooking oil, and turmeric into a nice dough and keep
it aside for 2 hours.
Pressure cook channa dhall, thuvar dhall and a pinch of salt.
Melt jaggery in a pan, and add the cooked dhall mixture to this,
and mix it well.  Add the pounded cardamons to this and let it
cool.  Make small balls and keep them aside.
Make them similar to stuffed chappatis with the kneaded dough and
the jaggery balls and shallow fry them using ghee.

Paal Poori (Sweet Poori)

Ingredients
Almonds 1/4 cup
Sweetened condensed milk 1 can
Evaporated milk 1 can
Cream of wheat (Rava) 2 t.spoons
All purpose flour (Maida) 2 cups
Sugar 4 t.spoons
Saffron 1/4 t.spoon
Edible camphor (Pacha kalpooram) optional
Kesar color a small pinch
Cooking oil for frying


Method
Soak saffron in little cold milk, and keep it aside.
Soak rava in little water for 10 minutes.
Soak almonds in hot water for 1 hour.  Peel skin and grind the
almond into a fine paste with 1 cup of milk instead of water.
Boil evaporated milk, condensed milk, and almond paste for 10-15
minutes.  Add saffron, and kesar color to above and let it cool.
Knead maida, soked rava, and sugar into a nice dough, using some
cold after.  Make small puris (roll small balls and flatten them
with a rolling pin and deep fry in oil) and soak the puries in
the boiled milk mixture. Serve it cold/hot.

Rava Laddu

Ingredients
Fine Cream of Wheat (Rava) 1 cup
Powdered Sugar 1 cup
Ghee 1/4 cup
Cashews less than 1/4 cup
Raisins less than 1/4 cup
Cardamom 1-2


Method
Dry roast rava for a few minutes till the flavour comes out.
Mix this rava with powdered sugar.
Fry cashews in ghee and mix it with the above. Peel cardamom
skin, and pound it well and add it to the above mixture and
make small balls.

Moong Dhall Payasam

Ingredients
Moong Dhall 1 cup
Jaggery 1/2 cup
Sugar 2 t.spoons
Milk 3 cup
Water 2 cups
Cardamon 2
Edible Camphor (Paccha Kalpooram) a small Pinch
Cashews 2-3 t.spoons
Ghee 2 t.spoon


Method
Roast moong dhall with ghee.  Boil this with water, till the
moong dhall gets cooked.
Add jaggery and sugar to the above and let it cook for till the
jaggery melts.
Now add milk and let it cook until everything mixes well.
Fry cashews in little ghee and add this to the boiling payasam.
Pound cardamoms, and edible camphor, and add this to the payasam.

Rice and Coconut Payasam

Ingredients
Rice 1 cup
Grated Coconut 1 cup
Jaggery 1/2 cup
Sugar 1/4 cup
Milk 2 cups
Cashews 1/4 cup
Golden raisins 2-3 t.spoons
Cardamom 2
Edible camphor (Pacha kalpooram) a small pinch optional


Method
Soak rice for 15 minutes in little water.  Grind this with grated
coconut and boil this till rice gets cooked.  Add jaggery, sugar,
and milk to this and cook till jaggery melts. 
Fry cashews and raisins in little ghee and add this to the
boiling payasam. Pound cardamoms,and edible camphor, and add this
to the payasam.

Rice Payasam

Ingredients
Sweetened condensed milk 1 can
Evaporated milk 1 can
Rice cooked 1/2 cup
Cashews 1/4 cup
Golden raisins 2-3 t.spoons
Cardamom 2
Edible camphor (Pacha kalpooram) optional


Method
Mash the cooked rice. Mix condensed milk, and evaporated milk,
and boil this with the mashed rice. 
Fry cashews and raisins in little ghee and add this to the
boiling payasam. Pound cardamoms, and edible camphor, and add
this to the payasam.

Kesari

Ingredients
Cream of Rice (Rava) 1 cup
Sugar 1 cup
Ghee (Melted butter) 1/2 cup
Cashews less than 1/4 cup
Golden Raisins less than 1/4 cup
Cardamom 2
Edible camphor (Pacha kalpooram) optional


Method
Roast rava with 1/4 cup of ghee in a pan for 5 minutes.
Add 1.5 cups of water to the above, and keep stirring until the
rava is cooked. Now add sugar, and mix everything well.  Finally
add the remaining ghee and simmer the stove and keep stirring
until everything mixes well.
Fry cashews, raisins and cloves in little ghee and add this to
above. Pound cardamoms, and edible camphor, and add this to above.

Coconut Burfi

Ingredients
Coconut 1 cup grated
Milk 1 cup
Cashews 1/2 cup
Sugar same amount as coconut
Ghee 1/4 cup
Cashews less than 1/4 cup
Cardamoms 2 peeled and pounded
Butter for spreading


Method
Soak cashews in hot water for 1/2 an hour.
Grind grated coconut and soaked cashews coarsely with milk, and
measure the same amount of sugar and keep it aside.
Cook the ground mixture in a pan, and keep stiring it.  Add
sugar, and ghee and keep stiring until it becomes a fine paste.
Fry cashews in ghee and add it to the above.  Pound cardamoms and
mix it with the above.
Now pour it on a buttered plate and spread it evenly.  Let it
cool for sometime, and cut it into small burfi's.

Chakara Pongal

Ingredients
Rice 1 cup
Moong dhall 1/4 cup
Jaggery 1/2 cup
Milk 2 cups
Ghee 1 cup
Cloves 4
Nutmeg powder 1 t.spoon
Cashews 1/4 cup
Golden raisins 1/4 cup
Cardamom 2
Edible camphor (Pacha kalpooram) optional


Method
Roast moong dhall in a pan for 5-10 minutes.
Cook rice, moong dhall, milk and 3 cups of water till the rice
gets cooked. 
Melt jaggery, by boiling it little water, and mix this with the
cooked rice.  Add ghee and keep stirring until everything blends
well. 
Fry cashews, raisins and cloves in little ghee and add this to
the above. Pound cardamoms, and edible camphor, nutmeg, and add
this to the payasam.

Carrot Payasam

Ingredients
Carrot 4 washed, peeled and grated
Milk 2 cups
Sugar same amount as carrot paste
Almonds 1/4 cup
Condensed milk 1 can
Evaporated milk 1 can
Saffron 1 t.spoon
Cashews 1/4 cup
Golden raisins 2-3 t.spoons
Cardamom 2
Edible camphor (Pacha kalpooram) optional


Method
Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour.  Peel skin and grind it
with grated carrot and milk.
Measure the amount of carrot/almond paste, and keep the same
amount of sugar aside.
Cook the carrot/almond mixture in a pan for 5-10 minutes till the
flavor comes out.  Add the measured sugar, and let it cook for a
few minutes.  Add one can of evaporated milk, and condensed milk
(or) regular milk and bring it a boil. 
Fry cashews, raisins and cloves in little ghee and add this to
the above. Pound cardamoms, and edible camphor, and add this to
the payasam.

Badam Kheer

Ingredients
Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron 1/2 t.spoon
Kesari powder (color) a small pinch (optional)


Method
Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour.  Peel skin and grind the
almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of almond paste, and keep the same amount of
sugar aside.
Cook the almond paste for 5-10 while stirring it constantly, till
the flavour comes out.  Now add sugar and keep stirring. 
Add the remaining milk, and boil for 10-15 minutes. Add the
soaked saffron and serve it cold.

Appam

Ingredients
Cream of Wheat (Rava)1 cup
All purpose flour (Maida) 1/2 cup
Wheat flour 3/4 cup
Jaggery 11/2 cup
Milk 1/4 cup
Oil for frying
Cardamom 2
Edible camphor (Pacha kalpooram) optional


Method
Soak rava in little water and milk for 30 minutes.
Mix maida, wheat flour and soaked rava together.
Melt jaggery in boiling water and mix this with the flour
mixture. Pound cardamom and add it to this mixture. Add edible
camphor.
Make small balls and deep fry in oil.