Note: You can add brinjals instead of drumsticks.

Ingredients:
Karamani paruppu- ¾ cup
Tamarind- a small lime size
Mustard seeds- 1 tsp
Cumin seeds- ½ tsp
Fenugreek seeds- ½ tsp
Garlic fales-5
Small onions- 1 cup
Finely chopped tomatoes- ¾ cup
Turmeric powder- ½ tsp
Chilli powder- ½ tsp
Coriander powder- 2tsp
Drumstick pieces-8
Grind to a paste: shredded coconut-4tbsp, sambar onions-3, fennel seeds- ½ tsp
Enough gingelly oil
Salt to taste
Procedure:
Soak the Karamani paruppu for 4 hours and then drain the water.
Add 1 cup of fresh water and cook the karamani in a pressure cooker for 4 whistles. Soak the tamarind in water for ½ hour and then extract its juice.
Heat a kadai and pour enough gingelly oil.
Add the mustards seeds and when they splutter add the cumin seeds, fenugreek seeds and the garlic flakes.
Then add the sambar onions with the tomatoes and cook under moderate fire until they are well mashed.
Pour the tamarind extract, with the turmeric powder, chilli powder,coriander powde, rdrumstick pieces and enough salt.
Let the kuzhambu simmer for 15 minutes.
The add the ground paste to the kuzhambu and allow it to simmer for a few minutes.

We had very great dinner with chicken chalna with parota where it comes out excellent dish from En Samayal Pakkam

Ingredients:

Marinade:
chicken-1lb
salt-required
chilli powder- 3/4 tsp
turmeric powder
lemon juice

DryRoast & Grind:
sombu- 1tsp
jeera- 1 tsp
peppercorns- 3/4 tsp
red chillies- 4
pattai- 1/2″

Masala:
roughly chop everything and roast in 2 tsp oil.
Onion- 1
garlic- 5 pods
ginger- 1/2″
tomato- 1
coconut- 1/4 to 1/2 cup

Procedure:
Heat oil in a kadai and fry coconut until color changes. set aside. roast the rest of the ingredients under masala until soft. grind this along with the coconut until smooth.
Heat oil in cooker and fry chicken for 2- 3 mins. Then add all the masalas. Add required salt. Mix well and pressure cook for 2 whistles. Finally add corriander leaves. Chicken chalna is ready.

This recipe is followed from Sumi’s Kitchen

Ingredients:

3 cups of tamarind juice by soaking and squeezing lime size tamarind in water (or) 2 tsp tamarind pulp dissolved in 4 cups of water.
2 tsp pepper powder
2 tsp jeera powder
1 tsp turmeric powder
4 cloves garlic smashed and roughly chopped
1 medium size tomato
1/cup chopped coriander/cilantro leaves
salt as needed

For tempering:

1 tsp mustard
1 tsp jeera seeds
1 red chilly
a pinch of hing
few curry leaves

Method:

Take the tamarind juice in vessel.Add all the powders, garlic and salt to it. Squeeze the tomatoes by your hand and mix with the liquid well.Check for salt and spice level.Add the coriander leaves and keep aside. Take a kadhai or sauce pot and add 2 tsp of oil. To this add the tempering ingredients one by one.When the mustard pops add the tamarind juice mixture to it.

Reduce the heat the medium and look for the bubbles.The trick for good rasam lies at the last stage.The rasam should not boil at any cost.When the first stage of boiling bubbles appear like a foam as shown in the above picture,we should switch off the stove and take the pot away from the stove and close with a lid.Allow it to rest for atleast 15 mins. At this stage your house will be filled with the wonderful aroma of the rasam.

Serve it piping hot with white rice, papad and egg curry as a side dish…hmm.. yummy

Got this delicious recipe from My Dhaba

Bringing the ingredients together…

Ingredients:
Radish – 2, medium size, grated into shreds or julienned, red ones
Yogurt/curd – 2 tablespoons with less water
Green chilly – 1, medium size, medium hot
Salt powder – 1/4 teaspoon
Ghee – 1 teaspoon
Mustard seeds – 1/4 teaspoons
Curry leaves – a sprig, fresh

Method: Heat a pan and pour in the ghee. When the ghee becomes very hot, add the mustard seeds to splutter, the chopped green chilly, and then the curry leaves taking care not to burn the mustard seeds. Add the radish shreds (both roots and leaves) and fry for 2 minutes taking care not to brown them. Remove from the heat. When cold, combine with the curds and serve. Enjoy!

This recipe is from Deepa’s Tamilnadu Cuisine. It’s picture in her blogs is absolutely different from my dish. It’s dry curry and can be used as side dish. My son loves it lotttttttt

Ingredients:

1 lb Okra(cut okra into medium size pieces)
1 tsp Mustard seeds
1 Medium size onion
1 Medium size tomato
1/2 tsp Coriander powder
1/4 tsp Chili powder
2 tbsp Yogurt
Oil
Salt for taste

Method:

1. Pre-Heat the 2-3 tbsp of oil in a kadai put the cut pieces of okra & fry the okra for about 10 mts.

2. Keep the fried okra seperate.Now,in the same kadai pre-heat 2-3 tbsps of oil & splutter the mustard seeds.

3. Add the chopped onion & fry till golden brown.Add the chopped tomato,salt & turmeric powder & cook for 5-6 mts.

4. Then,add the fried okra & cook for 5 mts.Add the coriander powder& chilli powder & yogurt.

5. Mix well keep it in low flame & close the kadai for 3-4 mts.

6. Okra curry is ready serve hot with Roti & Rice.

Got this mouth-watering recipe from Indian Potpourri-Recipes,Culture,Ethnicity with much difficulty

Ingredients:

Kerala Porota-3- cut into small pieces
Egg-1
Ginger+Garlic-25g-chopped
Onion-1 large-chopped
Shimla Mirch/Capsicum-1-chopped
Spring onion-6 stalks-chopped
Chilli powder-1/2 tsp
Turmeric powder-1/4tsp
Green chillies-3 chopped
Tomato Sauce-3 tbsp
Soya sauce-2 tsp
Red chilli sauce-2tsp
Oil-2 tbsp
Coriander leaves-a few sprigs
Salt-as required

Method

Heat oil in a wok.Saute onion,green chillies,ginger,garlic,capsicum&spring onion till they become transluscent.Now add chilli powder,turmeric powder.Saute for a minute.Add the sauces one by one.Mix well.Add the Porotta pieces.Mix together and cook for 2 or 3 minutes.Break egg into it.Mix well. Cook till the egg dries up.Finally garnish with coriander leaves and enjoy!!

I got this recipe from Anthony Kitchen and he said that it can be served with Biryani as a side dish.

Cut the 3-4 karela in circular slices, thinner the better.
Cut a large potatoes into semi- circular slices. If the potato is large, cut the slice into another half to give a semi-semi circular( or quarter of a circle).
Cut a large Onion anyway you want to.

Heat oil in a pan. Use oil generously say 4-5 Table spoons, if you are not into oily stuff, you may remove the dish onto a Tissue paper to remove exces oil.
Add a Tsp of whole jeera. Let is crackle, and then add the onions and 2 green chillis sliced in halves.
Add the potatoes and karela, and keep frying. Don’t let it burn and don’t cover. Keep stirring.
When they are almost done, sprinkle some red chill and salt to taste

Spinach – one bunch

Moongdal – 1/2 cup

Rasam powder – 2 tsp

Shredded Coconut – 4 to 5 tsp

Cumin – 1 tsp

Mustard – 1 tsp

Vegetable oil and salt to taste

Pressure cook dal and spinach with 1/4 tsp of oil and a pinch of tumeric

Blend coconut and rasam powder in a blender.

Heat some oil in a bottom vessel. Add mustard and cumin seeds.

Pour the dal and Spinach mixture and Keep it boil for 3 to 4 min.

Add coconut and rasam mixture. Add salt to taste.

Boil for few more minutes and swtich off the gas.

Tasty Keerai with Rasam podi is ready to eat!!!

Got this nutritious dish from Sailu Food

1 cup menthu akkulu/menthu kura (fenugreek,methi)washed and picked
1 cup tur dal kandi pappu,red gram)
1 medium sized onion chopped finely
4-5 green chillis slit length wise(indian variety)
1/3 tsp turmeric (pasupu)
2 whole dry red chillis(deseed and tear into pieces)
5 garlic flakes slightly crushed
1 tsp chopped ginger
10 curry leaves
1 tsp cumin seeds(jeera)
1/2 tsp mustard seeds (ria,aavaalu)
1 tsp salt
oil
chopped coriander leaves for garnish
2 cups water

Heat 1 tbsp oil in a sauce pan and add the mustard seeds and let them splutter.
Now add the cumin seeds,slightly crushed garlic,whole red chilli pieces and curry leaves and fry for a minute.This is called “Popu” or “Taalimpu”in Telugu (Andhra).The tempering adds to the dish.
Now add the chopped onions,chopped ginger and green chillis and fry for 2 minutes on medium heat.Remove from heat.
Add the “popu” and turmeric to the tur dal and add 2 cups of water in a pressure cooker.
Now add the washed and picked fenugreek leaves(menthukura)on top and pressure cook
till three to four whistles or until tur dal is soft.
Wait until the pressure is released and remove the lid.
Add salt to this cooked mixture and mash with laddle till well combined.
Garnish with coriander leaves.

Serve hot with rice and ghee….some papad and vadiyaalu and its a complete nutritious meal.You can also serve with rotis.

Absolutely nutritious and tasty dal…
Read about the nutritive and medicinal value of Methi leaves here

Got this delicious and healty rasam from Akshayapaatram

Ingredients:

for rasam:
2 nos – Ripe Tomatoes, halved
4 nos – Green Chillies
2 nos – 1 inch piece of crushed Ginger
1 no – Lime or 2 Tbsp lime juice
1 sprig – Curry Leaves
1/2 cup – Coriander leaves

1 cup – Toor dal, boiled and mashed
Salt to taste

for seasoning:

1 tsp – ghee
1 tsp – Mustard seeds
1 tsp – Jeera/Cumin seeds
Procedure:

Boil one cup of toor dal and mash it well once cooked.
In a vessel, add 3 cups of water and toss all the rasam ingredients except the dal and lime juice and curry leaves( i.e tomatoes, crushed ginger,coriander, chillies and salt)
Bring the rasam to a boil, the tomatoes would have lost shape by this time

Add in the cooked dal now and mix well to get rid of lumps and bring the rasam to a boil again. You could add a little rasam powder now if you want

In a separate pan, heat the ghee and add in the mustard seeds and jeera and a few curry leaves. Once the seeds start popping add it to the rasam.Also add in the juice of one lime or its equivalent.

Serve hot with rice or enjoy it as a soup