Lady's finger poriyal

Ingredients:

Vendaikai/ladysfinger – 250 gms

Mustard- 1/2 tsp

Oil – 2 tsp

Urad dhal – 2 tsp

Chilli powder – 1 tsp

Turmeric powder – a pinch

Grated Coconut – 3 tsp

Salt – to taste

Curry leaves – to garnish

Method:

1. Wash and dry the ladysfinger and chop it to small pieces.
2. Take a tawa, add oil, mustard and urad dhal.
3. After mustard pops out, add the chopped vendaikai.
4. Allow it to get cooked for few mins.
5. Now add turmeric powder, salt and chilli powder to it.
6. Finally add the grated coconut and garnish with curry leaves.

Tomato Rasam

Ingredients:

Tamarind – a small piece

Tomato – 2 full (either chopped or Make it into juice)

Rasam powder – 2 tsp

Curry and corriander leaves

Toor dhal -1/2 cup boiled

Asafeotida – a pinch

Turmeric powder – a pinch

Salt – to taste

Mustard – 1 tsp

Oil/ Ghee – 1 tsp

Method:

1. Soak the tamarind and extract the juice by adding water.
2. To the tamarind extract, add rasam powder, asafoetida, turmeric and salt.
3. Allow the mixture to boil.
4. Now add the tomato (either chopped or the juice)
5. When the mixture starts boiling, add the boiled toor dhal and stir well.
6. If you find the rasam to be thick, you can add water and dilute it.
7. Take a tawa, add oil or ghee and add mustard seeds. After mustard pops out, add this to the boiling rasam and turn off the stove.
8. Add corriander and curry leaves to garnish.

Your yummy rasam is ready. You can have it with rice to refresh yourself.

Ingredients:

Par boiled rice-2 ½ cups

Urad dhal-1/2 cup

Raw rice-1 cup

Fenugreek-2tsp

Salt- to taste.

Method:

1. Soak both the rice together along with fenugreek for 4-5 hours.
2. Soak the urad dhal for 1 hour.
3. Grind the soaked materials into a paste and mix well.
4. Add salt and allow it to ferment.
5. After the batter gets fermented, heat the pan and spread little oil.
6. Then spread the batter(dosa paste) and wait until it turns to golden brown and turn it to the other side.
7. Serve hot with onion, tomato, coconut or groundnut chutney or sambar.
   

Hot idlies served with Tomato chutney

Ingredients:

Par boiled rice – 3 cups

Urad dhal – ½ cup

Salt – to taste

Water

Method:

Preparation of batter

1. Soak the par boiled rice in water for 4-5 hrs.

2. Soak the urad dhal for a maximum of 1 hr.

3. First grind the urad dhal into a fine paste by adding little water.

4. Next grind the rice finely and mix it with the urad paste obtained.

5. Now add salt and mix well.

Allow it to get fermented at the room temparature.

1. Grease the idly plate with little oil and spread the fermented batter.
2. Steam cook it.
3. After 10 mins, hot idly ready.
4. The best sidedish for this is chutney, sambar and idly molaga podi.

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