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!!!