Ginger garlic rasam by Suvasini

Ingredients:

Toor Dal - 1 tsp
Ginger - few pieces chopped
Curry leaf - few
Pepper Corn/ Black Whole Pepper/Milagu - 4-5
Garlic - 4-5 chopped
Red Pepper/Red Chilli - 1

Soak the above ingredients for a while and grind it to a smooth paste with very lil water.

Meanwhile Soak some tamarind and extract the juice from it as we do it for regular rasam. Now in a Pot, add the tamarind water, Turmeric Powder, lil rasam powder, half tsp Sambhar Powder & Salt and bring it to boil. Once the smell of tamarind subsides down switch turn of the gas. For tempering, take 2tbsp of Ghee/Clarified Butter, Mustard seeds, Cumin/Jeera Seeds, Pinch of Asafoetida Powder. Once this splutters, add few curry leaves & just pour this in the rasam. Finally add some freshly chopped coriander leaves. You also may want to add some fried garlic to this rasam then you can add, I often do it...

Enjoy warm rasam in this cold weather...

Kathrikai kara kuzhambu by Selvi

small teeny tiny brinjals---6 nos
small onions--15 nos(slice some and leave it as whole rest)
garlic pods -8
mustard seeds
jeera
curry leaves
sambar powder -2 tablespoons
tamarind paste -2 1/2 table spoons
water 2 cups
salt
sesame oil-2 1/2 table spoons
small piece of jaggery..like nellikkai alavu.

list 2

1/4 cup dry roasted unsalted peanuts
1 teaspoon roasted sesame seeds

List 3

(I always have this powder handy)

1/4 cup channa dhal

1/3 cup dhania

1 teaspoon jeera

1/4 teaspoon methi seeds

1/4 cup dry coconut powder

(dry roast each separately and powder)


Method:

Pour oil.Add mustard seeds,jeera curry leaves,onion,garlic,then the brinjals(slit into 4 without cutting all the way through).Fry for a few mins and then add sambar powder.Fry again for a min or so and now add water ,tamarind paste and salt and jaggery.Let it boil for 4 or 5 mins.Now add the list 2 powder..1 tablespoon is fine.after a min add the list 3 powder.11/2 tablespoon.Simmer it down and when oil leaves the sides you can switch off.(if u think its still not thick add list 2 powder to adjust the consistency).

okra pulikulambu by Bindhu

okra pulikulambu

okra - 25 nos, cut into 1 inch pieces
Onion - 1 cup, chopped
Garlic - 10
Tomato - 1 cup, finely chopped
Curry leaves - 1 sprig
Green Chilies - 2 nos, chopped
Red chili powder - 1 tsp
Tamarind paste - 1 tbsp
Sugar - 1/4 tsp (preferably Brown sugar)
Salt - 1/2 tsp
Oil - 1 tbsp
Gingelly oil - 2 tbsp
Fenugreek seeds - 1/2 tsp
Hing - a pinch

Method:
1) Heat oil in a pan, first shallow fry the okra till it becomes little crispy. Then keep it aside.
2) To the same pan with left over oil (or add more oil if you need) splutter fenugreek seeds followed by curry leaves, hing, onion, garlic & green chilies. Fry for 5 mins, then add tomatoes & masala powders, salt. Saute till oil oozes.
3) Then add tamarind paste & sugar. Add 1/2 cup water, cook on low flame & bring it to a boil. Then add fried okras. Cook for 2 more mins & done :)

Same for bitter gourd kulambu.

Tiffin sambhar and sambhar podi by Kousalya

Tiffin Sāmbhar

Yellow split moong dhal-3/4th cup
(I won’t use toor dhal for tiffin Sāmbhar If u r not big fan of moong dhal use toor and moon in 1:1 ratio)
Onion-quarter (thick sliced)
Tomato -1 big (cut in to cubes)
Green chilli-2 nos
Green bell pepper- quarter (optional)
Vegetable of ur choice (I won’t add any vegetable in tiffin sambhar other than onion and tomato, pepper)
Put all above said ingredients in to cooker and keep 3 to 4 whistle.
Pearl onions-6-10 nos
sambhar powder-1/2 tsp
Tamarind- Nellikai size
Jaggery – small piece(optional)
Gingili oil
Salt

Tiffin Sambhar Podi

Chili -2-3 nos
Coriander seeds-2 spoon
Channa Dhal or urad dhal -1 spoon (I like channa dhal better than urad)
Methi seeds – 6nos
Pepper and Jeera-1/4th teaspoon (optional)
Fennel seeds-1/4 th teaspoon (optional)
Coconut-2spoon (optional)

If u add coconut and fennel seeds u will get a different taste and it will be very Yummy hotel sambhar.

In less oil fry all the ingredients separately and grind them together with pinch of hing. Don’t powdered it, grind it coarsely . If u r using coconut, fry them too.

Procedure
In a kadai pour some gingili oil add mustard seeds, curry leaves when it starts spluttering add peal onion or thinly sliced onion when its cooked add tamarind water(extract from nelli size tamarind) with sambhar powder bring to boil let them cook till the raw smell goes off (takes 5-10 mins) .Now smash the cooked dhal if u have added any veggies take them out before smashing the dhal the onion, tomatoes which added won’t be visible now add this dhal mixture to the boiling tamarind water add the tiffin sambhar podi,salt and add 1 cup of water let them boil together for 5- 10 mins. Add Jaggery. Sambhar will get thicken soon as we have coriander,channa in our podi so add water accordingly this sambhar has to be little thin compare to our lunch sambhar.Garnish with curry leaves and coriander powder. Serve with hot idlly or dosa.We like to have even with Chapathi’s and poori’s yum O yum Simple Way from LO:

If u have any left over lunch sambhar add that sambahr to the cooker along with dhal and tomato,onion,chilli let them cook for 3 whistle when its done add the tiffin sambhar podi and add some water and salt bring to boil then do the tempering using mustard seeds and curry leaves that’s it easy sambhar will be ready and this one taste very great

Chidambaram Kathirika gosthu by Kousalya

Chidambaram Kathirika gosthu

Ingredients :
Brinjal small -6 nos
Pearl onions-20nos
Red chili powder-1 tsp
Tamarind- ping pong ball size
Vellam – small piece
Gingili oil
Salt
For tempering
Whole pepper -8 nos
Curry leaves
Gosthu Podi
Chili – 1cup
Coriander seeds-1cup
Channa Dhal -1/3 cup
Methi seeds – 1 spn
Hing-1/2 spoon

In less oil fry all the ingredients separately and grind them together with hing . Don’t powdered it, grind it coarsely .
I have given large proportion .I use this podi for tiffin sambhar and for some sabji’s too.And even add some salt with this and eat with rice.

In a heavy bottom kadai pour some gingili oil and add the brinjal (just remove the stem and make slit on top and wash it) and cover it, let the brinjal cooks when it is half done turn the brinjal add the onions. Allow them to cook well (if u smashes it using spoon it should smash completely) . Take the brinjal and onion in a bowl.
In that remaining oil add the chili powder and tamarind juice let them boil till the raw smell goes off. (If you haven’t added the onions with brinjal u can add the finely chopped onion in the oil first and fry for few mins and add chili pwd and tamarind juice)
Now smash the brinjal and onion using spoon (if u use big eggplant remove that skin as it will be very thick) and add this to boiling tamarind juice along with 3 spoon of gosthu podi . Check for water consistency, add jaggery. Cover it and let them cook together for few mins the oil will start separating switch off the stove and do the tempering in oil add the pepper and curry leaves when it start spluttering pour it in gosthu . Now ur Gosthu is ready.

In Chidambaram temple they offer this as neivathiyam to lord Natarajar along with Sambha sadham. Ofcourse they won’t add onions. Even u can make this without onion It will be very tasty too.

kathirikkai kara kuzhambu by Chitra

1 big onion
1 kutti tomato
1 big nellikai size puli
konjam garlic
1 sppon vendhayam
kathrikai
1 cup BEP soaked

vanal la ennai vittu kadugu zeera poraiyatum nu add vendhyam and then karuveppilai ..add onion n garlic once it light brown add toamto nalla smash ana piragu add BEP konjam neram (like 2 minutes ) kazhichu add masala chilli powder turmeric ellam aprom kathrikai add panni fulla cook pannunga

my mom used to add coconut paste in the last it ll taste good but adhu add pannamayum vidalam

edho enku therinja recipe pottu iruken ... correct me if im wrong

oru chinna suggestion if u have any doubt abt BEP getting cooked in the vanal it self oru 2 whistle vechu cooker la cook pannitu kathrikai add paninadhuku aprom kooda BEP add panitu konjam neram kothika vidalam (idhu konjam time micham pannalam)

Mampazham/Mango Pulissery/More Kootan/kozhambu by Suvasini

Mampazham/Mango Pulissery/More Kootan/kozhambu by Suvasini

Ingredients:

Mango 1-2 (chopped well with its skin)

(optional Veggies:)

Pooshanikai - few peeled chunks chopped

Parangikai - few peeled chunks chopped

Drumsticks - few

Fenugreek seeds - (total) 1/2 tsp

Red chilli - 2-4

Green chilli - 2-3

Grated Coconut - 1 cup

Yoghurt - 1 cup

Turmeric Powder - 1/2 tsp

Salt to taste

Tempering/Seasoning:

Mustard Seeds - 1tsp

Curry leaves - 1 sprig

rest fenugreek seeds

Red chilli - 1

Method:

Dry roast red chilli & 1/4th tsp of fenugreek seeds and when it cools down grind it with coconut, green chilli & yoghurt. Pressure cook the veggies with turmeric powder, you can also cook mango seed in the cooker with 1-2 whistles. When cooked now add this ground paste to it and also add salt.

Now season the rest ingredients and add it to the cooked veggies. Serve it hot steamed rice.

Pondu Kolambhu by kousalya

Pondu Kolambhu by kousalya

Tamarind thick juice

Garlic peeled -30 nos

Nalla yennai(gingely oil)

sambhar podi

sundaikai vathal(if u have any)

curry leaves

salt as needed

mustard and vendhuyam for tempering

In a kadai add the gingely oil (fasta heat agidum),the oil should be enough to soak the garlic do the tempering -mustard once it splutters add vendhayam and sundaika vathal (if any) then add garlic ...cover the kadai let the garlic cook in tht oil .....add the salt and sambhar powder in tamarind juice ,when the garlic is cooked add this juice and cover it ....let the juice reduce to 1/3rd nalla idilly batter consistency ku varatum ... when it comes to room temperature store it in bottle.

Rasam by Ramya Praveen

Rasam by Ramya Praveen

Tomato -1 (medium)

Tamarind - Nellikai size (soak in water and take the juice)/ 2 spoon tamarind paste

Water - 2cups

Toor dhal - less than 1/4 cup cooked

Pressure cook the toor dhal and once done take it and mash it nicely.....

I usually microwave the chopped tomato for 1 min..

Soak the tamarind and take the juice...

Now add the tamarind juice in a vessel, add the tomato along with 1 cup water and add a pinch of turmeric.. and bring it to boil.. When it is boiling add 2 tbsp of rasam podi and let it boil for some more time... finally mix the toor dhal and add the 1 more cup of water... Add required amount of salt... chk for spices if u want more karam add lil more rasam podi... finally do the tempering with ghee, mustard, jeera, curry leaves, asafoetida.... garnish with coriander leaves....

V8 / Tomato juice rasam by Anusha

V8 / Tomato juice rasam by Anusha

8 tomato juice - 1 cup

Sambar powder - 1 spoon

Poondu podi - 1 spoon (This is a homemade podi I make- 1 karandi jeera+1/2 karandi milagu+ 10 cloves raw garlic - just powder it well and store in fridge for upto a month- add it to rasam for great flavor and everytime rasam pannum bothu garlic urika vendam - time saver!!)

Green chillies - 2

Salt, ghee, mustard, kothamalli

If you take 1 cup v8 tomato juice you may have to dilute with 1/2 cup water ( tangy a vendam na even upto a cup of water). Heat ghee, add mustard seeds, green chillies and add the V8 + water. add both powders and let it simmer for 5 mins. (mela and sides la norai varum) then add kothamalli ( konjam nerayave) and switch off. YUmmy insant rasam ready!!

Thengai Thayir pachadi by Anusha

1/2 cup grated coconut (fresh only)

3 green chillies

Jeera - 1/2 spoon

Curry leaves - 4 or 5

Grind everything to smooth paste. Mix with a cup of thick yogurt and add salt. Heat oil and do the thalipu with kadugu, ulundu, perungayam!

Side dish for all kootu varieties !!

Kadamba Sambar by Vidhya Jaiganesh

Kadamba Sambar

Veggies(Need to cut into medium size)
Drumstick-6 or 8
1 carrot
1 potato(optional)
1/2 chow chow or white pumpkin/radish
lima beans or soy beans
3 or 4 beans cut into 1/2 inch pieces
1 tomato(I used roma so used tamarind less)
1/4 finely chopped onion(i used red)

Turmeric powder-1/4 tsp
Sambar powder-2 tbsp
Hing-as reqd
tamarind-small lemon size
1 cup dal cooked n mashed(toor dal or half n half moong/toor dal)
Oil-2tbsp
salt as reqd


1.In a kadai add a tbsp oil and fry the onions till raw smell goes.
2.To this add the other veggies and fry for a min
3.Add water to cover the veggies,turmeric,hing, and wait till it gets 3/4th cooked
4.Take thick pulp of tamarind and add to almost cooked veggies
5.After one boil add sambar powder and salt
6.Once done add the mashed dal
7.Season with mustard,methi seeds(3 or 4) and curry leaves.

Yummy Kadamba sambar ready to eat with ghee and appalam!:-)

ps-vary tamarind acc to tomato
can add capsicum,betroot(does give a bright color off),brinjal

Cabbage Poricha Kolambhu by Kousalya

Cabbage Poricha Kolambhu (easy way as we use sambhar pwd) by Kousalya

Cabbage chopped -2 cups

Yellow moong dhal-1/2 cup

Channa dhal -2 to 3 spoon

Tomato chopped-1 medium sized

green chilli -1 optional

Sambhar pwd -1 spoon

water- 1 to 1.5 cup

Put above said ingredients in pressure cooker and cook for 2 whistle .Channa dhal won't be cooked fully so it will have nice texture while eating.

For tempering

oil-1 spoon

Ghee-1 spoon

Mustrad seeds -1/2 tsp

Jeera seed-1/2 tsp

urad dhal-1 tsp

red chilli -1 optional(if u added green chilli no need to fry this)

very finely chopped onion -2 spoon'

very finely chopped garlic-1 spoon

chopped curry leaves

In oil fry the above said mustrad, jeera,urad dhal then add onion ,garlic and curry leaves fry till they become brown ,add this to pressure cooked cabbage ,add salt and allow it boil for a minute or according to ur consistency

this will go very well with rice ,chapathi even u can use as side dish for curd rice...

Usuala panra Kathrikai Kichadi(Gothsu type) by Meena

Usuala panra Kathrikai Kichadi(Gothsu type) by Meena

Brinjal - 5 nos

Tomato - 2 nos

salt to taste

Tamarind - 1/4 lemon size or even smaller(I add sundaikai size dhaan)

Green chillies - 5 nos(or to taste)

Turmeric powder - 1/4 tspn

Pressure cook the above & let it cool completely. Puree it in a blender.

Onion - 1/2 finely chopped

urad dal - 1/2 tspn

mustard - 1/2 tspn

Asafoetida - 2 big pinch

curry leaves - abt 8 nos

Gingely oil - 1 tspn

-Heat oil in a kadai & urad dal, mustard, asafoetida, curry leaves & cut onions & let the onions brown slightly & then add the puree & let it to one gud boil.

-Garnish with few coriander leaves.

Note:

U can do the same way with Peerkangai(Ridge guord), chow-chow or a mix of everything

-Tomatoes r a must in any type u do.

-Peerkangai tastes the yummiest.

-Few add abt 1/2 tspn sambar powder, but it actually tastes better without it.

Morekuzhambu by Meena

Morekuzhambu by Meena

I make all morekuzhambu in the same way, jus tht I add different veggies in different ways. Watery veggies like chow-chow, velai poosani, I pressure cooke & add.

Veggies like Yam(Senaikizhangu), Chepankizhangu(Arbi), I pressure cook & fry slightly in oil(like u do for poriyal) & the add to the Kozhambu.

Veggies like vendaikai or Kathrikai, I fry slightly in oil & add to the Kozhambu.

This is how I make Kozhambu:

Toor dal - 1/4 tspn

Channa dal - 1/2 tspn

raw rice - 1/4 tspn

dhania - 1/4 tspn

jeera - 1 tspn

Grind the above in a dry mixie & to it add:

chinna vengayam - 1

garlic - 1/2 pod

ginger - 1 small piece

green chillies - 5 nos(according to the sourness of the curd)

coconut (grated) - abt 1/2 cup

& grind again with little water

Method:

-Add the ground mixture & 1 tspn salt & 1/4 tspn turmeric powder & the veggies & heat it in aheavy kadai & keep stirring for abt 2 min &

-To it add 1 1/2 to 1 3/4 cups curd & give it one boil(like u boil milk) & bring it down.

Make seasoning with:

urad dal - 1/2 tspn

mustard - 1/2 tspn

Asafoetida - 1 good big pinch

Fenugreek - 1/4 tspn

Fresh curry leaves - abt 10 leaves (torn apart)

coconut oil - 1 tspn

cooking oil

-Make the tempering in regular cooking oil with all the above (& only 1/2 the curry leaves) & add coconut oil when kozhambu is still hot & add the remaining curry leaves on top.

Important: Donot add salt to the curds, when its boiling, as it might curdle.

HOTEL SAMBAR for IDLI and DOSA by Dhana

HOTEL SAMBAR for IDLI and DOSA

Ingredients:

Turdhall 1 cup
Pearl Onion 1 cup
Tomato 1 Medium size
Green Chilli 3 or 4
Turmeric 1/4 tsp
Salt As needed
Sugar/Jaggary 1 tsp

To Grind:

Corriander seeds 2 tbsp
Black pepper 1 tsp
Jeera 1 tsp
Dry Red Chilli 4 or 5
Fenugreek 1/2 tsp

To Seasoning:

Mustard 1 tsp
Jeera 1/2 tsp
Asafoetida A pinch
Dry Red Chilli 3 whole

METHOD:

1. Pressure cook the Turdhall in 2 cups of water with little turmeric. Once it cooled down grind it in blender/mixie.

2. Cut the tomatos and green chillies (I used serrino pepper) and pressure cook it seperatly and smash (dont grind) it.

3. Peel the pearl inoins and keep aside. If you are using normal onion then chop it finely and pressure cook it with tomato and green chilli.

4. Without burning dry roast all the items under "To Grind" list and make it as a fine powder.

5. Do seasoning with the items given under the "To Seasoing" list then put the pearl inions and fry it well till it becomes soft. App. it will take 10 mins to cook.

6. Then add tomato and green chilli fry for some 2 mins and pour the dhall mixture. Add enough water and salt and bring it to boil. When it starts to boil mix the powdered masala powder in little amount of water and pour it in dhall. Mix well and make it to boil again. Check the salt and spice, if you want you can add more grinded powder/kulambhu milagai powder.

7. Finally add sugar/jaggary and mix well.

Enjoy with hot hot idly and Dosa...

TIPS:

(i). Make the sambar little watery, since it will become thick once cooled down.

(ii). Peeling pearl onion: Cut the edges and put it in water for some 10 to 15 mins. Then peel it.

Mangai-murungakai-verkadalai kozhambu by Sandhya

Mangai-murungakai-verkadalai kozhambu

Mango(with skin),Drumstick - 5-6 pieces
pressure cooked verkadalai(with less salt) - 3 tblspn
garlic - 1 pod
Tomato - 1
onion - optional
sambhar powder - 1 spoon
coconut(scrapped) - 1 spoon
channa dhal,toor dhal,uradh dhal - 1 tspn each
dhania - 1/2 tspn
Tamarind water - make it as a thick paste(for kozhambu consistency)
mustard,thoor dhal,sigapu milaga,curry leaves - For tempering

To grind:
fry all the dhals and dhania in oil and grind them with sambhar powder,Turmeric,coconut and garlic

Heat oil in pan,add mustard,thoor dhal,red chilli,curry leaves.Add tomato and fry for few mnts.Now add murungakai pieces and fry.Add tamarind juice,Mango pieces and salt.After 10 mnts add ground paste and groundnut.Allow it to boil for few more mnts.
Switch of when raw smell vanishes from mango.

Vendaikai Pulikozhambu by Meena

Vendaikai Pulikozhambu

This is like any other pulikozhambu & easy.
In 1 tbspn gingely(sesame) oil, fry 1/2 tspn urad dal, 1/2 tspn mustard, 1/4 tspn vendhayam, 1 pinch asafoetida, a few curry leaves, 1 tspn manathakali vathal(optional).
Add 2 chopped chinna vengayam, 2 sliced garlic, abt 6 okra cut pieces & fry in oil till okra turns slightly brown, Add salt & abt 1/4 tspn jaggery/brown sugar.
Add 2 1/2 tspn heap Pulikozhambu / vathal kozhambu podi / sambar podi & fry for a min(don't let it burn!)
Add tamarind extrct(frm abt 1 lemon size tamarind ball) & 1 cup water & let it boil for abt 1/2 hour in high heat.
Serve hot with rice!

Mor keerai by Sandhya

Mor keerai by Sandhya

Spinach - chopped-1 cup
Moong dhal - 3 tblspn
Onion - finely chopped(1 small one)
Grated coconut - 2 tblspn
Green chilllies - 2 medium
Butter milk - 6 tblspn
Turmeic- 1 pinch
corriander powder,cumin powder - 1 tspn
Salt

Tempering:
mustard,uadh dhal,red chillies(1),pepper powder- 1 pinch,LG,grated ginger-1/2 spn(Dont use garlic as its flavor dominates),curry leaves

1.Cook spinach along with moong dhal in MW(closed container)for 10-12 mnts
2.Do tempering.Add onion and saute till raw smell vanishes(tomato puree is optional).
3.Add cooked content to the pan,add salt,corriander powder,salt.Sprinkle some water and cook for 10 mnts.Switch off the stove.
4.Grind coconut,green chillies,cumin powder and buttermilk together.Add with cooked keerai.If you add some more butter milk and mix well.

Vendaikai Pulikozhambu by Meena

Vendaikai Pulikozhambu by Meena

This is like any other pulikozhambu & easy.
In 1 tbspn gingely(sesame) oil, fry 1/2 tspn urad dal, 1/2 tspn mustard, 1/4 tspn vendhayam, 1 pinch asafoetida, a few curry leaves, 1 tspn manathakali vathal(optional).
Add 2 chopped chinna vengayam, 2 sliced garlic, abt 6 okra cut pieces & fry in oil till okra turns slightly brown, Add salt & abt 1/4 tspn jaggery/brown sugar.
Add 2 1/2 tspn heap Pulikozhambu / vathal kozhambu podi / sambar podi & fry for a min(don't let it burn!)
Add tamarind extrct(frm abt 1 lemon size tamarind ball) & 1 cup water & let it boil for abt 1/2 hour in high heat.
Serve hot with rice!

Kerala style Mor-kozhambu by Anusha

Kerala style Mor-kozhambu by Anusha

To grind :

fresh coconut - at least 4 heaping tablespoons (more if you like

jeera

green chillies

heat oil and add mustard,urad dal, curry leaves, hing. Add okra in the oil and fry well till skin turns color. Keep in medium flame and cook well. mean while mix the ground coconut mixture with thick sour curd. Add turmeric and salt. once okra is done add the curd mixture and simmer. do not let it boil for long time as curd will separate. drizzle coconut oil on top for added flavor.

variations - I add onion and tomatoes for a different taste. I fry onions with the okra. sometimes I just do the same procedure with just onions.