Milagu jeeraga rasam (pepper and cumin rasam)

This rasam is hot and spicy . My mom makes this when i've cold and it is good for digestion also.

Ingredients:

Tamarind 1 big lemon size
Pepper- 1/2 tbsp
Cumin seeds- 1 tbsp
Red chilli- 2
Curry leaves
Dhaniya seeds- 1 tbsp
Toor dhal- 1/2 tbsp
Asafoetida powder, turmeric powder
Coriander leaves.
Oil, salt and mustard seed

Prepeartion:

Dry roast Pepper, cumin seeds, red chilli, dhania ,curry leaves and asafoetida powder.
Grind it into coarse powder.
Mix this powder with tamarind extract and let it boil.
Add turmeric powder and salt.
Once the raw smell is gone, add some water and boil for some more time.
The right time to stop boiling the rasam is once a foamy layer is formed over it.
If it is over boiled, the rasam's flavour will be lost.
Now temper it with mustard seed.

Rasam should not boil after tempering.

This can be taken as a soup also when u've cold. Or can be used with rice.

Poricha koottu

This is again a simple one to make and can eat with rice and ghee. Can also be used as a sideish for vatral kuzhambu and thuvaiyal. It's good for kids as it is less spicy and healthy.

Ingredients:

Carrot-3 in number( u can also use cabbage, chow chow or beans instead of carrot)
Moong dhal(paiyatham paruppu)- 1 cup)
Grated coconut- 1/2 cup
Green chilli- 1/2 number
Cumin seeds- 1 tbsp
Green peas(optional)
Turmeric powder, salt.
Coconut oil, mustard seed, curry leaves, Asafoetida powder.

Preparation:

Dice carrot in a bit medium size. Don't cut it too small or too big.
Pressure cook dhal and diced carrot along with pinch of turmeric powder and salt for 3 whistles.
Boil green peas and add it to carrot. If it is frozen peas u can add directly.
Grind coconut, cumin seed and green chilli and keep the paste separately.
Now boil the above paste with the carrot and dhal.
Add necessary salt and boil till it becomes semi gravy.
Temper mustard seed, asafoetida powder and curry leaves in coconut oil.

Poricha koottu is ready!!!

Thengai (coconut) thuvaiyal

This can be prepared in 10 mins time. This can be used with rice , or a side dish for dosa also.
Arisi upma and and thenga thuvaiyal is a great combo.

Ingredients:

Grated coconut- 1 cup
Urad dhal- 1tbsp
Red chilli- 3
Tamarind- Small Gooseberry size(1 small arai nellikai alavu)
Salt
Asafoetida powder
Oil.

Preparation:

Take a kadai, pour 1 tbsp oil and fry urad dhal , red chilli and asafoetida powder.
Fry till urad dhal turns light brown. Let this cool for some time.
Then grind the above mixture with the grated coconut, tamarind and salt.
Add little water and grind till the thuvaiyal is thick in consistency.
Don't make it watery.

Thengai thuvaiyal is ready!!!

Paruppu rasam

This rasam is very yummy and kids like this a lot . Rice, ghee and paruppu rasam is a great combination. Very healthy and easy to prepare.

Ingredients:

Tamarind - small size lemon
Tomato - 1 big
Toor dhal- 2 tbsp
Rasam powder- 2 tbsp
turmeric powder
salt
Mustard seed
Asafoetida powder
Coriander leaves

Preparation

Cook dhal and keep it aside.
Take tamarind extract in a cup and smash tomato in it.
Add rasam powder, turmeric powder, asafoetida powder, salt.
Boil the rasam till the raw smell of the powder is gone.
Now add the cooked dhal and add water.
Let the rasam boil but pls be cautious the rasam should not overboil.
Temper it with mustard seeds and coriander leaves.
Rasam is ready.

Poosanikkai(ash gourd) sambar

This sambar is simple one to cook and delicious to taste. Can be cooked in 15 mins time.

Ingredients:

Poosani (ash gourd ) cut into medium size pieces- 1 cup
Toor dhal - 1/2 cup
Tomato-1
Tamranid lemon size
Sambar podi- 3tbsp
Turmeric powder
Salt
Oil
Curry leaves
Asafoetida powder
Mustard seeds

Preparation:

Boil poosani pieces in water till it is cooked. The pieces will turn transparent, that's the sign to look for while cooking.

Soak tamarind in water and extract it .

Pressure cook toor dhal(add pinch of salt) for 10 mins and keep it aside.

Cut tomato pieces and add to the tamrind extract, also add poosani pieces and dhal to it.

Add sambar podi, turmeric powder and required salt to it.

Add asafoetida powder along with the mixture.

Let the sambar boil till the raw smell of sambar podi is gone.

The sambar will reach the desired consistency.

Temper it with mustard seeds and curry leaves .

Sambar is ready!!!
Note: Poosanikkai can be replaced with Parangikkai, drumstick, avaraikkai also.

Vatral kuzhambu

This is my favourite dish and I love my mom's style of preparation. Especially during winter season or after a marriage feast u can have this simple recipe which gives a hype to ur taste buds.


Ingredients:


Any vatral(dried vegetable) or vegetable like brinjal, Okra, Drumstick, etc
Fengreek seeds- 1/2 tbsp
Gram dhal- 2 tbsp
Groundnut- 2 tbsp(Optional)
Red chilli- 3-4
Sambar podi- 3 tbsp
Turmeric powder- pinch
Mustard seeds
Tamranind big Lemon size
Salt, Oil, Asafoetida powder, Curry leaves
Rice flour for thickening.

Preparation:

Soak tamarind in water and extract it.

Heat oil in a kadai. Pour excess oil for better taste. Add mustard seed to it and let it splutter.
Add fenugreek, Redchilli, gram dhal to it and fry for a minute.
Now add the vatral or the desired vegetable and let ir fry for a minute.
Now add sambar podi and fry it till nice aroma comes.
Pour the tamarind extract in the kadai, Add salt  and turmeric powder.
Let it boil till the vegetables get cooked and the raw smell of tamarind leaves.

Pls note more the kuzhambu boils, better the taste. If it is watery add rice flour to it as a thickening agent.

When it has completely boiled add curry leaves to it and transfer to the vessel.

Eat it with rice and ghee.