REMAS CAFE RECIPES : January 2015

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Friday, January 23, 2015

Green Gram Dhal (split) Accompaniment/Moong Dhal Kootu

Hi Friends!!!

Today also I am going to give a recipe for people suffering from acid reflux problem.
 
You will get bored by having dry powders daily for lunch and want to have sambhar or rasam. But, they contain tamarind which is a traitor for this problem. So, you can go on with this dish that contains only dal, cumin powder and salt.

Ok let's move on to the recipe....

Ingredients:
  • Green Gram Dal (split) -  2  cups
  • Cumin powder -  1 or 2 tsp
  • Turmeric powder -  1 tsp
  • Asafoetida - 1 tsp
  • Salt - To taste
  • Water - As required
  • Coriander Leaves - Few to decorate 
Procedure:
  • Wash the dal and keep it ready for cooking.
  • Place a cooker bottom on the stove.
  • Switch on the stove and then add water.
  • When the water starts boiling slightly, add the washed dal along with turmeric powder and close the cooker with its lid.
  • Then, place the weight and wait for 3 or 4 whistles.
  • Switch off the stove and allow the cooker to cool.
  • Remove the weight and switch on the stove.
  • When the contents starts boiling, add salt and cumin powder.
  • Mix it and allow it to boil for 2 mins.
  • Then, add asafetida and stop the stove.
  • Pour it in a bowl and decorate it with coriander leaves.
             
Serve it with rice and horsegram powder/gram dal powder.


 
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Thursday, January 22, 2015

Split Pigeon peas powder/Tuvar Dal Podi (W/O Red chillies)

Hi friends,

Today I am going to give the recipe for Tuvar dal powder for the people who are suffering from acid reflux.

Ingredients:
  • Split Pigeon Peas/Tuvar Dal  - 2 cups
  • Cumin seeds - 50 gms
  • Asafoetida - 8 pieces
  • Curry leaves - 1 cup
Procedure:
  1. Place an empty kadai on the stove.
  2. Switch on the stove.
  3. Add the peas/dal to the kadai and dry fry it till it turns light red.
  4. Remove it from heat and allow it to cool in a plate.
  5. Again, place the kadai on the stove and cumin seeds.
  6. Dry fry it for 2 minutes.
  7. Add it to the dal in the plate.
  8. Next, add the asafoetida pieces and dry fry it till it turns white.
  9. Switch off the stove and add curry leaves to the kadai with asafoetida.
  10. Add all the ingredients to the mixie jar and run it till it becomes a nice powder.
  11. Cool it in a plate and store it in a tight lid jar.
TIPS!!! TIPS!!! TIPS!!!:
 
  • Mix a spoonful of the powder with hot rice and ghee.
  • While having idlies or dosas, this can be mixed with gingelly oil and taken as a side dish.
  • Since, people with acid reflux cannot eat foods containing tamarind/tomatoes/lime etc, this powder can be a good substitute for using peas/dal.
Ok friends!!! enjoy the delicious powder and don't forget to drop in your feedbacks so that others can also use the above recipe...
 
             Bye for now!!!
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Tuesday, January 20, 2015

Gollu/Kollu Podi or Horsegram Powder

Hi friends!!!!

Now I am going to write the recipe for kollu podi which can be commonly used by acid reflux patients who can't eat sambhar/rasam/vegetable side dishes. This is would reduce the burning sensation and obese nature of the patients.

Kollu/ Gollu/ Horsegram Powder:
 
Ingredients:
  • Horse gram/Gollu/Kollu        - 250 gm
  • Cumin seeds                           - 50 gm
  • Hing (small cubes)                 - 10 pieces
  • Salt                                         - to taste
Procedure:
  1. Place a heavy kadai on the stove.
  2. Switch on the stove.
  3. Add the horse gram and hing to the kadai and dry fry it horse gram turns little red and hing turns white.
  4. Remove from heat and spread it in a plate to cool.
  5. Next, dry fry the cumin seeds and mix it with the fried horse gram.
  6. After the mixture cools down, add required amount of salt and powder it in a mixie jar.
  7. Pour the powder into a plate and allow it to cool.
  8. Store it in a tight lid bottle.
Tips!!!Tips!!!
 
  • Mix a spoon or two with piping hot rice mixed with ghee and have it.
  • Mix a spoonful in butter milk and drink as a liquid.



 
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Acid Reflux

What is Acid Reflux???

When the acid from the stomach leaks up into the gullet (oesophagus), the condition is known as acid reflux.

Symptoms:
      
Common symptoms may include:
  • Heartburn
  • Pain in the upper abdomen and chest
  • Feeling sick
  • An acid taste in the mouth
  • Bloating
  • Belching
  • Indiges
  • A burning pain when swallowing hot drinks
Uncommon symptoms may include: 
  • Asthma symptoms of cough and wheeze can sometimes be due to the acid reflux.
  • Sore throat, Gum problems, Bad breath, Hoarseness and a feeling of a lump in the throat.
  • Severe chest pains develops in some cases (which can be mistaken to be heart attack).

Whom does it affect??? 
  • It is common for most people to have heartburn after a heavy meal, but, 1 out 3 will have heartburn every few days and 1 out of 10 will have atleast once a day.
  • It is more common among smokers, pregnant ladies, heavy drinkers, obese people and those aged between 35 to 64 years.
What tests to be done???
  • Endoscopy
  • A test to check acidity inside the oesophagus
  • Other tests like heart tracings, chest x-ray etc may be done to rule out if the symptoms are not typical.
What are the treatments for acid reflux???
  • Antacids
  • Acid suppressing medicines
  • Prokinetic medicines
  • Surgery
    
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Rasam with Rasam Powder

RASAM:

Ingredients:
  • Tomata    - 1 (Big) Finely Chopped
  • Tamarind  - 1 Small Ball (Soak it in small quantity for 10 minutes and after straining it add some more water in small quantities till one cup of juice is extracted.)
  • Turmeric powder   - 1 tsp
  • Asafoetida              - 1 tsp
  • Rasam Powder       - 1 to 2 tsp (Store bought)
  • Cooked Toor Dhal - 1/4 cup
  • Salt                        - As per requirement
  • Water                     - 1 cup ( to dilute the tamarind)
  • Coriander leaves    - a small quantity
For Seasoning:
  • Ghee/Gingelly Oil - 1 tsp
  • Mustard Seeds       - 1 tsp
  • Curry Leaves         - a small quantity
Procedure:
  1. Pour the extracted tamarind juice in a bowl and dilute it with an extra cup of water.
  2. Add the chopped tomato along with turmeric powder.
  3. Place the bowl on the stove and swich it on.
  4. Boil the contents for 2 mins and then add the rasam powder along with the asafoetida.
  5. Boil the content for 2 more minutes and then add mashed toor daal followed by salt.
  6. Boil it for another 1 minute.
  7. Remove the bowl from the heat and place a kadai on the flame.
  8. Add ghee or oil and mustard seeds.
  9. Wait till the mustard seeds splutter and then add curry leaves for frying.
  10. Pour the contents into the prepared rasam and garnish it more with green coriander leaves.
  11. Cover the bowl with a lid and open it before you serve it with rice and kootu or curry.
HATS OFF!!!!!!!!!!!!!!!! SECOND DISH IS LEARNT SUCCESSFULLY.





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Simple Vegetable Kootu

KOOTU:

Ingredients:
  • Any 1 Vegetable or mix of 2 or 3 Vegetables given in the bracket - 1 cup (Brinjal/Carrot/Tomato/Big Onion/Beans/Cabbage/Pumpkin...)
  • Moong Dhal                                                                                     -  2 handfuls
  • Water                                                                                                - 2 to 3 cups
  • Coriander leaves                                                                               - little to garnish
For Seasoning:
  • Jeera                                                                                                 - 1 tsp
  • Mustard                                                                                            - 1 tsp
  • Urad Dhal                                                                                         - 1 tsp
  • Red Chilly                                                                                         - 1 or 2 (as per taste)
  • Salt                                                                                                    - as per taste
  • Oil/Ghee                                                                                            - 1 tsp
  • Asafoetida                                                                                         - 1 tsp

Procedure:
  1. Place the pressure pan/pressure cooker on the stove and switch it on.
  2. Add oil/ghee, jeera and mustard seeds.
  3. After the mustard seeds completes spluttering, add urad daal along with red chilly and fry it till urad daal turns golden brown.
  4. Next add the vegetables along with the daal and add 2 to 3 cups of water.
  5. Add salt, asafoetida and close the lid of the pan/cooker.
  6. Cook for 3 to 4 whistles and switch of the stove.
  7. After sometime open the lid and transfer the contents into the serving bowl.
  8. Garnish it with Coriander leaves and serve it with rice + rasam.
MOUTH WATERING COMBINATION!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

GREAT A SIMPLE DINNER IS LEARNT COMPLETELY..........................................


 
NOW LET'S START TO COOK FOR LUNCH!!!!!!!!!
GET SET GOOOOOOOOOOOO
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Multi purpose Simple Sambhar

SAMBAR:
 
Ingredients:
  • Vegetable - 1 cup Chopped (Any 1 of Chow Chow/Brinjal/Carrot/Ladies finger/Tomato/Capsicum/Small Onions/Pumpkin.... or Combination 2 or more vegetables)
  • Toor Dhal - 2 cups
  • Tamarind  - 2 x 1 lemon size (Soak it for 20 minutes and by adding small quantities of water many times, extract the juice of 2 cups)
  • Sambar Powder - 2 spoonfuls ( Store bought)
  • Turmeric Powder - 1 tsp
  • Asafoetida           - 1 tsp
For Seasoning:
  • Oil/Ghee - 1 tsp
  • Mustard seeds - 1 tsp
  • Curry Leaves  - small quantity
Procedure:
  1. Take a Pressure Cooker/Pressure Pan and place it on the stove.
  2. Switch on the stove and add oil/ghee along with mustard seeds.
  3. After the mustard seeds stops spluttering, add vegetables and toor dhal into the vessel.
  4. Add 2 or 3 cups of water and close the lid.
  5. Cook the contents for 7 to 8 whistles.
  6. Switch off the stove and allow the pressure to release fully.
  7. After the pressure is released fully, remove the whistle and open the lid.
  8. Again place the vessel with the contents on the flame.
  9. Next add the tamarind juice and wait till it starts boiling.
  10. Now add turmeric powder, sambhar powder and asafoetida.
  11. Cook till the dhaal, vegetables mixes well with the sambar powder.
  12. Add curry leaves and switch off the stove.
  13. Transfer the contents to a serving bowl and garnish it with coriander leaves.
  14. Serve it hot with rice.

GOOD NUTRITION RICH IN PROTEINS.......
 
ALSO GOES WELL IDLI, DOSA, UPMA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 
AMAZING SAMBAR IS READY FOR SERVING......................
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Vegetable Curry

VEGETABLE CURRY:
 
Ingredients:
  •  Vegetable     -  500 gms ( Any one of Beans/Carrot/Brinjal/Cabbage)
  •  Red Chilly    -  2 nos
  •   Salt              -  as per taste 
  •  Asafoetida    - 1 tsp
For Seasoning:
  •  Oil/Ghee           - 1 tsp
  •  Mustard Seeds  - 1 tsp
  •  Urad Dhaal       - 1 tsp
Procedure:
  1. Take a clean kadai and place it on the stove.
  2. Switch on the stove and add oil/ghee.
  3. When it is heated well, add mustard seeds.
  4. As soon as the spluttering of the mustard seeds stops, add urad dhal and red chillies.
  5. Fry the contents till urad dhaal turns golden brown.
  6. Add the chopped vegetables and sprinkle some water on it.
  7. Cover the contents with a lid and cook till the vegetables turn soft. ( Occassionally open the lid for to stir and add water if necessary)
  8. Once the vegetable becomes soft, remove the lid.
  9. Add salt to taste and sprinkle asafoetida.
  10. Serve it hot with rice+sambhar.
GREAT JOB!!!!!!!!!!!!!!!!!!!!!!!!!

SUCCESSFULLY COMPLETED LEARNING TO PREPARE A WHOLESOME LUNCH OF RICE+SAMBAR+RASAM+KOOTU+VEGETABLE CURRY.........

CALL FOR A PARTY TO SHOW OFF YOUR COOKING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

If decided to call for a party, it's really necessary to prepare a dessert.....

Dessert means let's learn to make paal payasam. OKAY GUYS!!!!!!!!!!!!!!!!!1
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Paal Payasam

PAAL PAYASAM:

Ingredients:
  • Milk       -   500 ml
  • Sugar     -    15 spoons
  • Cooked Rice - 1 handful.
For Garnishing:
  • Cashews - 10
  • Ghee       - 1 tsp
  • Cardamom - To Increase the Flavour
Procedure:
  1. Take the milk in a bowl and place it on a stove.
  2. Switch on the stove and boil the milk.
  3. When the milk starts boiling add the sugar.
  4. Start stirring the milk with a ladle till it becomes little thicker.
  5. Add the cooked rice and stir it again for a few minutes.
  6. Remove the bowl from the flame.
  7. Place a kadai on the flame and add ghee.
  8. Add the cashews and fry it till it becomes golden brown.
  9. Pour it into the boiled milk.
  10. Add cardamom powder and mix well
  11. Splendid payasam is ready to serve.
                                     
THAT'S IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

YOU HAVE BECOME A SPLENDID COOK TO CALL FOR A PARTY.......

HATS OFF!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

NOW LET'S MOVE ON TO NORTH INDIAN RECIPES AND MASTER IT!!!!!

OK GUYS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Sambhar Powder - Version 2

SAMBAR POWDER:(Version 2):

Ingredients:
  • Coriander seeds     -  1 cup
       
  • Red Chillies           - 1 cup

  • Fennel seeds          - 1 tsp

  • Asafoetida (Bricklet Or Powder) - 2 or 3 numbers or little powder            
Procedure:
  1. Place a Kadai on the stove.
  2. Switch on the stove.
  3. When the Kadai becomes hot, add fennel seeds and dry roast it till it becomes red.
  4. Collect the roasted fennel seeds in a plate.
  5. Next add coriander seeds to the Kadai and dry roast till it becomes crispy.
  6. Now remove the coriander seeds and add the fennel seeds.
  7. Again to the Kadai, add the red chillies and dry roast for 2 minutes and add to the fennel seeds plate.
  8. Next add asafoetida bricklets to the Kadai and dry roast till it becomes white.
  9. Add the asafoetida to the fennel seeds plate.
  10. Mix all the ingredients and cool it for sometime.
  11. Then, in a mixie jar add the ingredients and grind it till it becomes a fine powder.


WOW!!!!!! ENJOY THE GOOD TASTE OF SAMBAR AND GIVE COMMENTS IN MY PAGE.
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Rasam Powder

RASAM POWDER:

Ingredients:

·         Toor Dhal              - 200 gm

·         Pepper                   - 100 gm

·         Cumin seeds         - 50 gm

·         Asafoetida            - 25 gm

·         Red Chillies            - 120 gm

·         Coriander seeds     300gm

·         Turmeric Powder  – 10 gm

·         Curry Leaves          - I handful

Procedure:

1.       Place a kadai on the stove.

2.       Switch on the stove.

3.       When the kadai is heated, slightly dry roast the pepper.

4.       Then, to the pepper add toor dhal and after slightly dry roasting it, add red chillies and coriander seeds.

5.       Then, add curry leaves and cumin seeds in the last and dry roast everything for another 1 or 2 mins.

6.       Remove the mixture from the flame and allow it to cool.

7.       Transfer the contents into a mixer jar and add asafoetida powder to it.

8.       Powder the contents.

9.       After cooling the contents, mix the turmeric powder to the mixture.

10.   Store it in a tight lid container and use it whenever needed.

 WOW!!! SUPER RASAM POWDER IS READY AT OUR DISPOSAL!!!!
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Simple Dhaal

DHAAL:
 
Ingredients:
  • Moong Dhaal - 2 cups
  • Onion - 1 (large sized) Chopped into small pieces.
  • Tomato - 1 (large sized) Chopped into small pieces.
  • Salt  - As required.
  • Coriander Leaves - For Garnishing
For Seasoning:
  • Green Chillies - 2
  • Ginger - 1 small piece ( shredded)
  • Mustard - 1 tsp
  • Oil - 1 tsp
Preparation:
  1. Place a pressure cooker/pressure pan on the stove.
  2. Switch on the stove.
  3. Add 1 tsp of oil to it.
  4. Next add mustard seeds and wait till it splutters.
  5. When the mustard seeds stops spluttering, split green chillies along with shredded ginger.
  6. After 1 minute, add the chopped onion and fry till it becomes golden brown.
  7. Next add moon dhaal along with 3 cups of water to cook.
  8. Then, add salt and close the lid.
  9. Cook it for 3 to 4 whistles.
  10. After cooking it, switch off the stove and allow it to cool.
  11. Pour the contents into the serving bowl.
  12. Garnish it with coriander leaves and serve it with rotis.


 GREAT!!!!!!!!!!! PREPARED TASTY AND SIMPLE DHAAL FOR ROTI OR RICE!!!!!!!!!!!!!!!!!
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Aloo Subji

NOW LET'S PREPARE THE MOUTH WATERING ALOO SUBJI!!!!!!!!!!!!!!!

 A TASTY AND POPULAR ACCOMPANIMENT FOR ROTIS.......

Ingredients:
  • Potatoes (ordinary one or baby potatoes) - 1/2 kg
  • Red Chilly Powder - 2 tsps
  • Coriander powder - 2 tsps
  • Salt - As required
  • Coriander Leaves - To Garnish
  • Tumeric Powder - 1 tsp
  • Oil - 1/2 tsp
For Seasoning:
  • Oil - 2 tbsps
  • Mustard Seeds - 1 tsp
  • Urad Dhaal - 1 tsp
Preparation:
  1. Boil the potatoes in a pressure cooker/pressure pan  with little oil,turmeric powder along with salt.
  2. After cooling peel the skin.
  3. Cut the potatoes into pieces (regular ones or else if it is baby potatoes, u can just peel the skin and keep ready for deep frying)
  4. Place a kadai on the stove and switch on the flame.
  5. Pour 2 tbsps of oil into the kadai and add mustard seeds.
  6. When the mustard stops spluttering, add the urad dhal and fry till it becomes golden brown.
  7. Next add salt to taste and after sprinkling little water mix the vegetables in the kadai with a ladle.(By doing this, salt would spread evenly on the vegetable)
  8. Again add red chilly powder along with coriander powder.
  9. Fry the potatoes till it becomes golden brown and the powder sprinkled on it becomes crispy and dark brown in colour.
  10. Sprinkle some asafoetida powder and remove it from the flame.
  11. After transferring it to the serving bowl, serve with moong dhaal as an accompaniment to roti.


AWESOME!!!!!!!!!!!!!!!!!!! YOU CAN NOW HOST A BIG PARTY WITH SOUTH INDIAN    AND NORTH INDIAN SIMPLE BUT ELEGANT THALI!!!!!!!!!!!!!!!!!!!

HATS OFF KUDOS!!!!!!!!!!!!!!!!!!!!!

NEXT LET ME TEACH YOU TO MAKE BREAKFAST ITEMS THAT CAN GO WELL WITH THE ACCOMPANIMENTS PREPARED ABOVE........
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Broken Wheat Upma

BROKEN WHEAT UPMA:

                                            You can prepare this using pressure cooker or electric rice cooker.
I am going to give the recipe using electric rice cooker.

Ingredients:

    1. Broken Wheat - 1 cup
    2. Moong Dhal    - 1/2 cup
    3. Water              - 2 to 3 cups
    4. Salt                 - As per taste

 To Temper:

     1. Oil                 - 2 tsp
     2. Mustard seeds - 1 tsp
     3. Urad Dhal       - 1 tsp
     4. Curry Leaves  - 3 sprigs
     5. Green/Red chillies - 3

  Method:

      Step - 1 :
                   Switch on the electric rice cooker and add oil.

      Step - 2:
                  When the oil starts to bubble, add the mustard seeds along with the chillies

      Step - 3:
                  As soon as the mustard seeds completes spluttering, add the urad dhal and fry till it turns golden brown.

      Step - 4:
                  Add the curry leaves also.

      Step - 5:
                 Next step, add the moong dhal along with water.

      Step - 6:
                  Close the cooker with the lid and wait for 5 minutes/ till the water starts boiling.

      Step - 7:
                  Remove the lid and add the broken wheat and mix it with a ladle.

      Step - 8:
                  Add salt to taste and close the cooker with the lid.

      Step - 9:
                  The contents in the cooker will cook within 15 minutes.

      Step - 10:
                   Remove the contents from the cooker and garnish it with coriander leaves.

      Step - 11:
                    Serve it piping hot with sambhar/coconut chutney/curd.
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Ezhukai Kootu

EZHU KAI KOOTU:

INGREDIENTS:
  • Vegetables          -       2 cups or
                Broad Beans, Carrot, Pumpkin, Sweet potatoes, Beans or Cluster beans, Yam, Banana, Red pumpkin, Colocaesia, Tomato, Red Kidney beans and Potatoes - Each 50 gms (Boil Sweet potatoes, yam, colocaesia and potatoes seperately  and keep it ready before starting the kootu preparation)
  • Green Chillies     - 2 or 3 ( or as per required)
  • Tamarind water   - Little
  • Turmeric powder - Little
  • Sambar powder    - Little
To Make a Paste:
  •    Bengal gram      - 2 tsps
  •    Coriander seeds - 3 tsps
  •    Red chillies        - 3 or 4
  •    Pepper                - 1 tsp
  •    Urad Dhal          - 2 tsps
    Fry all the above ingredients in a little oil and grind with a cup of unfried scrapped coconut. Keep this paste ready before starting the kootu preparation.

PROCEDURE:
  1. Keep a kadai on the stove.
  2. Switch on the stove and add tamarind juice extracted from a lemon sized tamarind.
  3. Add turmeric powder, sambhar powder and boil it for 5 minutes.
  4. Add the sliced tomatoes to the tamarind juice.
  5. Boil it for another 5 minutes.
  6. Next, add all the unboiled vegetables (including green chillies) and cook it for another 5 minutes.
  7. Now, add the boiled vegetables and cook it till all the vegetables becomes soft.
  8. Then, add the grinded paste to the cooked vegetables.
  9. Cook it for 5 minutes and remove the contents from stove.
  10. Transfer it to serving bowl and serve it with the "Thiruvadirai Kali"
Have a Happy and Stomach filled Thiruvadirai..........

Bye for now guys!!!!!!!!!!!!!!
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Vendhayakuzhambu

VENDHAYA KUZHAMBU:

      Ingredients:

         1.  Vendhayam (Fenugreek seeds/Methi seeds)  - 1 tsp

         2.  Red Chillies    -  3 or 4 or as per taste

         3.  Tamarind   - a lemon sized soaked in water

         4.  Cumin seeds    -1/2 tsp

         5.   Black Pepper  - 1/2 tsp

         6.  Curry Leaves   - 1 sprig

         7.   Mustard seeds  - 1 tsp

      Procedure:

        1.  Place a kadai on the stove. 
 
        2.  Switch on the stove.

        3.  Add little gingelly oil and after it's heated, add mustard seeds.

        4.  After the mustard seeds splutter, add red chillies along with cumin seeds, black pepper and curry leaves.

        5. Fry it for a few seconds and then add the tamarind juice and turmeric powder.

        6. When the mixture becomes thicker, add salt along with asafetida powder.

        7. After a few seconds, switch off the stove.

        8. Tasty vendhaya kuzhambu is ready.  Serve it with rice.

TIPS!!! TIPS!!!:

       1. Shallots can be added to enhance the taste of the kuzhambu.

       2. Jaggery can be added to enhance the taste.

       3. By adding one tomato to the mixture, we can reduce the tamarind juice to half of its quantity.
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Vathakuzhambu

VATHA KUZHAMBU:  

     Ingredients:

        1.  Mustard    -   1 tsp

        2.  Chana dhal  - 1 tsp

        3. Urid   Dhal   - 1 tsp

        4. Tuvar dhal    - 1 tsp

        5. Vendhayam (Methi seeds) - 1/2 tsp

        6.  Red chilly   - 4 or 5

        7. Gingelly oil   - 1 tbsp.

        8. Asafoetida powder  - 1 tsp

        9. Salt - To taste

     Procedure:

       1. Place a kadai on a stove.

       2. Switch on the stove.

       3. Add the gingelly oil and after 2 minutes, add the mustard seeds and wait till it splutters.

       4. Next, add chana dal along with urid dhal, tuvar dhal,vendhayam and red chillies and fry till dhal turns golden brown.

      5. After the dhal turns golden brown, add 2 cups of tamarind juice and boil till the tamarind's raw smell turns into aroma.

      6. After 3 minutes boil, add asafoetida powder and salt and switch off the stove.

      7. Decorate it with curry leaves and serve it with rice and sutta appalam.

TIPS!!!TIPS!!!:

      1. To enhance the taste of the vatha kuzhambu, we can add fried manathakali vathal/brinjal vathal/sundakkai vathal.
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Morkuzhambu

MORKUZHAMBU:

     Ingredients:

        1.  Butter Milk (Freshly prepared)   - 2 cups
   
        2.  Any one vegetable ( Chow Chow, Ladies finger etc)

        3.  Turmeric   - 1/2 tsp

        4.  Salt - As per taste
  
        To Grind:

         1.  Grated Coconut   -  1/2 of a coconut

         2.  Green Chillies     - 2

         3.  Cumin Seeds       - 1 tsp

        To Temper:

         1.  Coconut Oil        - 1 tsp

         2.  Curry leaves       - 1 sprig

      Procedure:

        1.   Switch on the stove and keep an utensil on it.

        2.   Add the cut vegetables along with water and cook till it is soft.

        3.   In a mixie add grated coconut along with green chillies, cumin seeds and make it into a paste.

        4.   Add the paste into the mixture in the stove and after the raw smell leaves, add the buttermilk.

        5.  Next add the salt and after 1 minute boiling, remove it from heat.

        6.  In a ladle, add the coconut oil and after 1 minute, add mustard seeds.

        7.  When it starts spluttering, add the curry leaves and after frying add it to the mixture.

        8.  Tasty Morkuzhambu is ready to serve....
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Arachuvitta Sambhar

ARACHUVITTA SAMBHAR:

                                                  This is a popular sambhar in South India Cooking. It is a good side dish for idlis and dosas. Ok!!!! Ok!!!! Let me give you the recipe.

        Ingredients:

          1. Any Vegetable ( I usually prefer Sambhar Venghayam/Shallots)
         
          2. Tomato - 1

          3. Tamarind - Lemon sized soaked in water

          4. Toor dhal - 1 cup (boiled and mashed)

          5. Turmeric Powder - 1 pinch

          6. Salt - As per taste

         To Grind:

            1. Grated Coconut - 1/2 cup

            2. Chana Dhal / Bengal Gram - 2 tsp

            3. Coriander Seeds  - 4 tsp

            4. Red Chillies  - 5 or 6 or as per taste.

         To Temper:

            1. Gingelly oil - 2 tsp

            2. Mustard Seeds - 1 tsp

            3. Fenugreek seeds - 1/4 tsp

             (If you are not using onion, then you can add a pinch of asafetida or else no need)

            4. Curry Leaves  - 2 or 3 sprigs.

    PROCEDURE:

               Step - 1:  Grind the ingredients under "to grind" and place it aside.

               Step - 2:  Place a kadai on the stove and switch it on.

               Step - 3:  Add gingelly oil along with mustard seeds.

               Step - 4: When the mustard seeds splutters completely, add fenugreek seeds along with curry leaves and fry till the fenugreek turns red.

               Step - 5: Add the small onions and fry till it becomes transparent along with tomato.

               Step - 6: Next, add a little water and cook the ingredients for sometime.

               Step - 7: When the onions are cooked, add the tamarind water and cook for another 2 minutes or till the raw smell of the tamarind vanishes.

               Step - 8: Next, add the mashed dhal and cook for another 2 minutes or till the ingredients in the kadai mixes well.

               Step - 9: Then add the grind mixture and mix it well.

               Step - 10: Add the required amount of salt and boil for 2 minutes.

               Step - 11: The sambar will be in a thick state.

               Step - 12: Remove the heat and garnish it with coriander leaves.

               Step - 13: Araichuvitta sambar is ready to serve.