Ingredients:

Jeera – 1 cup

Black pepper – 1 cup

Red chilli – 1 ½ cup

Corriander seeds- 2cup

Curry leaves – 1 cup

Toor dhal -1/2 cup

Asafeotida – 1 tsp

Method:

1. Take a tawa and roast each one of the ingredients separately.

2. Allow the roasted ingredients to dry in a plate.

3. Add little oil and fry the red chillies separetely.

4. If you take asafoetida powder you need not fry it. It can be added while making the rasam powder.

5. After few mins, when it comes to room temperature, add all the things together to the mixie jar along with asafoetida and make it into a fine powder.

Fried Ingredients for Rasam Podi

6. Your home made rasam powder is ready. Add few tsps of this powder while making rasam.

Home-made Rasam Podi

Ingredients:

channa dhal – 1 cup

corriander seeds – 1 1/2 cup

Red chilli – 1 cup

asafoetida – 1 tsp

fenugreek – 1 tsp

Black pepper – 1 tsp

curry leaves – 1/2 cup

Method:

1. Take a tawa and roast each one of the ingredients separately.

2. Allow the roasted ingredients to dry in a plate.

3. Add little oil and fry the red chillies separetely.

4. If you take asafoetida powder you need not fry it. It can be added while making the sambar powder.

5. After few mins, when it comes to room temperature, add all the things together to the mixie jar along with asafoetida and make it into a fine powder.

6. Sweet smelling sambar podi is ready. You can use this podi when you want to make instant sambar in few mins.

Note: This powder can be stored in an air tight container.

Rava Kesari

Ingredients:

Rava (sooji) – 1 cup

Water- 1 1/2 cup

Sugar – 1 cup

Ghee – 3 tsp

Kesari colour – a pinch

Cashews, cardamom, badam – to garnish

Method:

1. Heat the tawa and add rava(sooji) and roast it.

2. Remove the rava from tawa on to a plate.

3. Take the tawa, add water and allow it to boil.

4. Add rava to the boiling water and keep stirring.

5. Mix the kesari color to little water and add it along with sugar.

6. Allow the rava to get cooked. It will take 3-5 mins to absorb the water.

7. Now take another pan, add ghee, cashew, cardamon and badam and roast it to golden brown.

8. Garnish the Kesari with the roasted cashews.

Delicious rava kesari is ready to taste..

Ingredients:

Tamarind -Big lemon size

fenugreek – 1 tsp

Chilli powder -2 tsp

turmeric powder – a pinch

Urad dhal -1 tsp

Toor dhal – 1 tsp

mustard – 1 tsp

Gingely oil – 5 tsp

salt – to taste

asafoetida – a pinch

curry leaves- to garnish

Onion – 1 big (small – 10)

vendaikay – 5 nos. (either onion alone or with lady’s finger or can use the dried vetral that is traditionally used like sundaikai or manathakkali vetral)

Method:

1.  Soak the tamarind and extract the juice adding water.

2. Take a tawa and add 5 tsp oil and add mustard, toor  and urad dhal to it.

3. Now add fenugreek and chopped onions and lady’s finger.

4. Let the Onion and ladysfinger get cooked

for few mins.

5. Now add the tamarind juice to the tawa and add turmeric powder, asafoetida, chilli powder and salt.

6. Let them boil till the raw flavour of tamarind fades and oil suspends on the top.

7. Add curry leaves to garnish and serve with rice.

Manathakkali Vetral Kuzhambu

Note: If you want, you can add a bit of jaggery(after step 6) to enhance the taste.

Ingredients:

Basmati-2 cup(soak for 1/2 an hour)
Chopped onion-1 1/2
ginger-garlic paste-1tbsp
cloves-2
cinnamon-1 small stick
oil-1 tbsp
ghee-1 tbsp
salt – to taste
corriander leaves

paste:
——-
pudina -2 bunch
green chilli-3-4
grated coconut- 3 tbsp

Method:
1. Pour 1 tsp of ghee and fry the soaked raw rice for 5 mins in medium flame
2. Remove the rice and keep it aside.
3. Now add rest of the oil and ghee to the pan.
4. Add cloves,cardamon and cinnamon to it.
5. Add onion and ginger garlic paste to it.
6. Add the grinded paste to it and stir it for 5-10 mins and then add 3 cups of water to it.
7. Once the water begins to boil, add salt and rice to it.
8. Pressure cook for 2 whistle and switch off the flame.
9. You can garnish with corriander leaves and roasted cashews.