Ingredients:
- Chicken 1/2kg
- Turmeric 1/4tsp
- Salt 2tsp
- Ginger, garlic paste 1tbsp
- Tomato 5 big chopped
- Cinnamon 1"
- Cloves 6 nos
- Cardamom 4 nos
- Cashewnut 5 pieces
- Raisin 10 nos
- Saffron a pinch
- Coriander leaves handful chopped
- Mint leaves few chopped
- Onion 2 chopped
- Curry leaves few
- Sugar 1 tsp
- Oil 3 tbsp
- Bay leaf 1 small
- Chilly powder 2 tsp
- Daniya powder 1 tbsp
- Water 1 cup
Method:
- Wash chicken and apply turmeric and salt.
- Heat oil add bay leaf, cinnamon, cloves, cardamom. Add onion and fry till dark brown.
- Add chicken, tomatoes, ginger-garlic paste, and fry for 2 or 3 minutes.
- Now add chilly powder, raisin, cashew nut, daniya powder, curry leaves, and sugar.
- Close the lid for 2 minutes. Open and add water. Again close the lid.
- Cook on a low flame for 1/2 an hour. Add Saffron and mint leaves while cooking.
- Garnish with coriander leaves.
- Serve with parathas, naan, chapatis.
- This gravy is very delicious.
Ingredients:
- Chicken 1kg[large pieces]
- Tomato 1 large
- Onion 2
- Coriander leaves for garnishing
- Chilly powder 1 1/2tsp
- Salt 1tsp
- Water 1cup
- Turmeric 1/2tsp
- Curry masala 1tsp
For Grinding:
- Coconut 1/2 grated
- Patta 2"
- Lavang 5
- Khus-Khus 1 tsp
- Pepper 1/2tsp
- Ginger 1"
- Garlic 6pods
- Sombu 1 1/2tsp
- Coriander,Mint leaves little
For Seasoning:
- Oil 1/2cup
- Mustard seeds 1/4tsp
- Urad Dal 1/2tsp
- Curry leaves handful
Method:
- Wash chicken and apply salt, chilly powder,turmeric.
- Cut onion,tomato,coriander leaves.
- Grind masala to a smooth paste.
- Heat oil in a kadai,add seasoning and fry onion,curry leaves.
- Add tomato and chicken,fry for 2 or 3 minutes adding salt.
- Now add grounded masala,water. Close a lid and cook for 30 minutes on a low flame.
- Add curry masala powder and cook untill the gravy thickens . Garnish with coriander leaves.
- Serve with rice or chapatis.
Ingredients:
- Chicken 1 kg[cut into 12 pieces]
- Garam masala 1 tsp heaped
- Chilly powder 3 tsp
- Turmeric 1/2 tsp
- Ginger-Garlic paste 1 tbsp
- Salt 1 1/2tsp
- Ajinomoto 1/4 tsp
- Oil 1/2 cup
For Sauce:
- Honey 3/4cup
- Soya sauce 1/4cup
Method:
- Mix garam masala, chilly powder, turmeric,ginger-garlic paste, salt, Ajinomoto to a smooth paste without adding water.
- Add chicken and apply masala to the pieces evenly.
- Heat oil in a pressure pan and arrange the pieces, close the lid[don't use cooker lid]
- And cook on low flame for 45 minutes roasting and turning in between cooking.
- Mix thoroughly Honey and Soya sauce.
- Pour 1/2 sauce on cooked chicken. Cook on one side of the chicken for 2 or 3 minutes and again turn on another side and add remaining sauce and cook for another 2 or 3 minutes.
- Remove from fire. Arrange in a plate.
- Add a tsp of chicken sauce over the chicken while serving.
- This chicken is very tasty. Everybody likes it.
Ingredients:
- Green gram Dal - 1 cup
- Onion - 1 chopped
- Tomato - 1 chopped
- Badaga - little
- Salt - 11/2tsp
- Turmeric - 1/
- Chilly powder - 1 tsp
- Curry leaves - few
- Coriander leaves - little
- Coconut - 1tbsp
- Oil - 11/2+11/2spns
- Water - 6 cups
Method:
- Dry roast gram till light brown, cool down, clean, and wash with cold water.
- Boil water add Dal and bring to boil.
- Add onion, tomato, coconut, 11/2tsp oil, salt, turmeric, chilly powder, badaga, curry leaves one or two.Mix well and close the lid.
- Cook for 1/2 an hour on a low heat.
- Don't over cook. This gravy should be little thick.
- Heat remaining oil and season with badaga or with mustard seeds, urad dal, curry leaves.
- Garnish with coriander leaves. Check salt.
- Serve with rice and ghee, chapattis or mudde means Ragi balls.
Ingredients: for dry style
- Chicken 1/2kg boneless
- Oil 3 tbsp
- Turmeric 1/4 tsp
- Small onion 1/4 kg
- Curry leaves Few
- Coriander leaves handful
- Red chilies 20 nos
- Roasted gram powder 1 tsp
- Water 1/2 cup
- Salt 2 tsp
For seasoning:
- Mustard seeds 1/4tsp
- Urad Dal 1/4tsp
- Bengal gram Dal 1 tsp
Method:
- Wash and cut the chicken into small pieces.
- Cut small onion into round shape.
- Chop coriander leaves.
- Break red chilies into small pieces and take out the seeds neatly.
- Heat oil add seasoning. Add red chilies and fry till the oil becomes red in color.
- Then add onion and curry leaves, fry till crisp.
- Add chicken, roasted gram powder, and fry for 1 minute.
- Close the lid and cook on a low flame for 20 minutes.
- Cook until the gravy is thick.
- Garnish with coriander leaves.
- Serve with hot rice and sesame oil.
For gravy:
- Coconut 1/2 grated
- Ginger 1"
- Garlic 6 pods
- Patta 1"
- Lavang 6nos
- Fennel seeds 1tsp
- Grind to a smooth paste and this to the chicken while frying adding roasted gram powder also.
- Garnish with coriander leaves
- Serve hot with rice. It will be very tasty.
Ingredients:
- Green Tur Dal - 1 cup
- Small onion - 1/4 cup[chopped]
- Tomato - 1[chopped]
- Coriander powder - 1tbsp
- Chilly powder - 1tsp
- Turmeric - 1/4tsp
- Salt - 1tsp
- Roasted gram powder - 1tbsp
- Curry masala powder - 1tsp
- Coconut - 1/2 grated
- Coriander leaves - a handful
- Oil - 3tbsp
- Ginger - 1/4"
- Garlic - 4 pods
- Water - 3 cups
- Mustard seeds - 1/4tsp
- Urad Dal - 1/4tsp
- Bengal gram Dal - 1/4tsp
- Patta - 1"
- Lavang - 5
- Ghusa-Ghusa - 1tsp
For Grinding:
- Coconut
- Ginger, Garlic
- Patta
- Lavang
- Ghusa-Ghusa
- Roasted Gram
Method:
- Heat oil in a pressure pan, add Mustard seeds, Urad Dal, Bengal gram Dal and
- Add onion, tomato, Tur Dal, curry leaves, and fry.
- Now add the grounded masala paste to it and fry.
- Add Chilly powder, Turmeric, Coriander powder, salt.
- Mix well with a ladle add water and cook for 3 whistles.
- Open the lid and add curry powder coriander leaves.
- Check salt and serve with Rice, Puri, and chapatis.
Ingredients:
- Chicken 1 kg
- Small onion 1 cup
- Tomato 1
- Roasted gram powder 1tbsp
- Chilly powder 2 tsp
- Turmeric 1/4tsp
- Salt 2 tsp
- Water 6 cups
- Castor oil 1 tsp
- Coriander leaves handful
For Grinding:
- Coconut 1/2 grated
- Coriander seeds 1 tbsp
- Sombu[fennel seeds] 1 tbsp
- Cinnamon 2"
- Lavang 10
- Ginger 1"
- Garlic 10 pods
- Khus-Khus 1 tsp
For seasoning:
- Oil 3 tbsp
- Mustard seeds 1/4 tsp
- Urad Dal 1/2 tsp
- Bengal gram Dal 1 tsp
- Curry leaves few
Method:
- Wash chicken. Cut onion, tomato.
- Grind masala ingredients to a smooth paste.
- Heat oil in a pressure cooker or in a Kadai.
- Add onion, curry leaves and tomato, fry well.
- Now add chicken, turmeric, chilly powder, castor oil.
- Fry chicken adding with masala, salt.
- Add water, stir well and close the lid.
- Cook for 1 whistle and keep it aside till pressure comes down.
- Open the lid, check salt and garnish with coriander leaves.
- Serve with rice and chapatis.
Ingredients:
- Rog or kelithi Fish 1 kg
- Tomato 2 chopped
- Small onion handful chopped
- Tamarind big lemon size[soak in a cup of water]
- Turmeric 1/4 tsp
- Salt 2 tsp or to taste
- Coriander leaves handful
- Water 6 or 8 cups
- Sugar 2 tsp
For Grinding:
- Coconut 1/2 grated
- Cinnamon 1"
- Rice 1 tsp
- Jeera 1 tsp
- Bengal gram Dal 1 tsp
- Urad Dal 1/2tsp
- Curry leaves 4 leaves
- Oil 1 tsp
- Red chilies 15
- Small onion 4
- Pepper 5 corns
- Methi seeds 8
- Ginger 1/4"
- Garlic 4 flakes
- Coriander seeds 1 tbsp
For seasoning:
- Mustard seeds 1/2tsp
- Urad Dal 1/2tsp
- Curry leaves few
- Oil 4 or 5 tbsp
Method:
- Heat oil, add seasoning, and splutter mustard seeds.
- Add curry leaves and onion fry until crisp.
- Now add turmeric and tomatoes, close the lid for 3 minutes.
- Open the lid and mash tomatoes, add masala paste and fry.
- Add tamarind water, sugar, and water.
- Stir well and boil for 20 minutes.
- Now add salt and boil for another 5 minutes.
- Add fish, cook on a low flame for 10 minutes.
- Garnish with coriander leaves.
- Serve with rice.
Ingredients:
- Thur Dal - 1 cup
- Tomatoes - 2 big
- Turmeric - 1/4tsp
- Castor oil - 1tsp
- Water - 6cups
- Small Onion - 10
- Drumstick - 2
- Raddish - 1
- Salt - 11/2tsp
- Tamarind - lemon size
- Curry leaves - few
- Coriander leaves - for garnishing
- Sugar - 1tsp[optional]
- Badaga - little
- Oil - 1tbsp
Method
- Wash Dal and cook in a pressure pan adding 6 cups of water, turmeric, castor oil, tomatoes.
- Drain Dal water in another container and mash dal.
- Cut onion and sliced radish, cut drumstick to 2" in length.
- Add vegetables, chilly powder, salt to Dal and water, and cook for 15 minutes.
- Close the lid while cooking.[without whistle]
- Add tamarind water, sugar, and check salt.
- Heat oil in another container add Badaga, curry leaves and hing and pour Dal and close the lid immediately.
- Simmer on a low flame till orange bubbles form a layer on top of the sambar.
- Garnish with coriander leaves.
- Serve with rice, appalam and porial or palya.
Ingredients:
- Bun 3 nos
- Tomato 1 chopped
- Onion 1 chopped
- Coriander leaves handful
- Ginger, Garlic paste 1 tsp
- Turmeric 1/4tsp
- Chilly powder 1 tsp
- Salt 1/2tsp
- Oil 1 tbsp
- Eggs 3
- Garam masala 1/2tsp
- Tomato sauce 2 tsp
- Water 1/4 cup or 1 tbsp
Method
- Heat oil in a Kadai. Add onion and fry for a minute.
- Add tomato, ginger-garlic paste, and turmeric.
- Fry well till mashed. Now add chilly powder.
- Add eggs fry till crumbled.
- Mix well and add cut Buns. Sprinkle water.
- And now add garam masala, tomato sauce, and well.
- Fry on a low heat for 2 or 3 minutes.
- Garnish with coriander leaves.
- Serve hot.
Ingredients:
- Raw Tur Da1 1 cup
- Small onion 1/4 cup[chopped]
- Tomato 1[chopped]
- Coriander powder 1tbsp
- Chilly powder 1tsp
- Turmeric 1/4tsp
- Salt 1 tsp
- Roasted gram powder 1tbsp
- Curry masal powder 1tsp
- Coconut 1/2 grated
- Coriander leaves handful
- Oil 3 tbsp
- Ginger 1/4"
- Garlic 4 pods
- Water 3 cups
- Mustard seeds 1/4tsp
- Urad Dal 1/4tsp
- Bengal gram Dal 1/4tsp
- Patta 1"
- Lavang 5
- kus-kus 1tsp
For Grinding:
- Coconut
- Ginger,Garlic
- Patta
- Lavang
- Ghusa-Ghusa
- Roasted Gram
Method:
- Heat oil in pressure pan,add Mustard seeds,Urad Dal,Bengal gram Dal and
- Add onion, tomato ,Tur Dal ,curry leaves and fry.
- Now add grounded masala paste to it and fry.
- Add Chilly powder,Turmeric,Coriander powder,salt.
- Mix well with a ladle add water and cook for 3 whistle.
- Open the lid and add curry powder coriander leaves.
- Check salt and serve with Rice ,Puri and chapatis.
Ingredients
- Black beans 1 cup
- Small onion 10 nos
- Tomato 3 medium
- Brinjal 300 gms
- Pumpkin 100 gms
- Ginger 1/4"
- Garlic 6
- Coriander leaves Handful
- Kootu masala 4 tbsp
- Tamarind lemon size
- Jaggery 1 tbsp
- Chilly powder 1 1/2tsp
- Turmeric 1/4tsp
- Salt 2tsp
- Oil 1 tbsp
- Badaga little
- Curry leaves few
- Hing a pinch
- Red chilies 2 or 3
- Water 6 cups
Method:
- Soak black beans overnight. Soak tamarind in little water.
- Cut onion and tomatoes. Crush ginger and garlic.
- Cut brinjal to lengthwise and put it in a bowl of saltwater and keep aside.
- Cut pumpkin to 1" big pieces.
- Boil water in a pressure cooker add beans, turmeric, castor oil.
- Cook for 1 whistle. Open after 10 minutes.
- Add brinjal, ginger-garlic,onion,tomatoes,pumpkin ,chilly,turmeric powder,salt.
- Close the lid and cook for another 2 whistles.
- Mix kootu masala powder in tamarind water.
- Add it to the gravy with jaggery. Stir well. Check salt. Add if necessary.
- Simmer on low heat for 15 minutes.
- Heat oil add Badaga, hing, curry leaves, chilies to the gravy.
- Garnish with coriander leaves.
- Serve with rice, ghee, appallam.
Ingredients
- Dosa batter -5 cups
For Uppama
- Rawa - 1 cup
- Green chilies - 5
- Onion - 2
- Curry leaves - few
- Coriander leaves - little
- Ginger - 1/4"
- Cashew nuts - 6
- Coconut - 1tsp
- Lemon juice - 1tsp
- Water - 21/2 cups
- Ghee - 1tsp
- Salt - 1tsp
Potato masala
- Boiled potatoes - 2 bi
- Onion - 1 chopped
- Green chilies - 1 chopped
- Curry leaves - few
- Coriander leaves - little
- Salt - 1/2tsp
- Turmeric - a pinch
- Oil - 1tbsp
- Bengal gram flour - 1tsp heaped
For seasoning:
- Mustard seeds - 1/4+1/4tsp
- Urad dhal - 1/4+1/4tsp
- Channa dhal - 1tsp
- Curry leaves - few
- Hing - a pinch
For chutney
- Green chilies - 3
- Coconut 1 cup
- Coriander leaves - handful
- Ginger - 1/4"
- Curry leaves - few
- Roasted gram - 2tbsp
- Salt - 1/2tsp
Preparation for Uppama
- Fry rawa adding 1tsp of oil. Keep aside.
- Heat oil add onion, chilies, cashew nuts, curry leaves and ginger.
- Fry well. Add water and salt. Bring to a boil.
- Add raw, stir well, close the lid and cook on low heat for 5 minutes.
- Open the lid mix well add ghee and 1tsp of oil.
- Garnish with coriander leaves.
For chutney
- Grind the chutney ingredients adding 1 cup of water.
- Add little seasoning with curry leaves.
- You can add puli chutney[tamarind] or onion chutney with coconut.
For Potato Masala
- Mash potatoes.
- Heat oil add seasoning[1/4tsp mustard, urad, Bengal gram]
- Fry onion, chilies,hing, curry leaves, Bengal gram and fry for few minutes.
- Add 1 cup of water, salt, turmeric, and bring to a boil.
- Now add mashed potatoes, stir well until it thickens.
- Garnish with coriander leaves
Method
- Heat Tawa pour dosa batter and spread[like paper dosa]
- Add ghee and roast well.
- Meanwhile take 1 laddle full upma in a bowl.
- Add chutney and potato masala each 1tbsp and mix well.
- After roasting dosa put 1 or 2 tbsp of this masala in the middle of the dosa.
- Fold dosa like Mysore masala dosa.
- Serve with sambar and chutney.
Ingredients
- Paneer 1 pack
- Onion 1 medium
- Tomato 3 medium
- Ginger 1/4"
- Garlic 6 pods
- Coriander powder 2tsp
- Ga ram masala 1tsp
- Fresh cream 1tsp
- Fresh curd 1/4 cup
- Chilly powder 1 tsp
- Turmeric powder 1/4tsp
- Sugar 1tsp
- Salt 1tsp
- Cinnamon 1"
- Cloves 5
- Cardamom 2
- Oil 1 tsp+2 tbsp
- Coconut 1 tbsp
Method :
- Fry onion, tomatoes, coconut, cinnamon, cloves and grind wit
- Whip fresh cream and curd and keep aside.
- Heat oil add the grounded paste and fry for 3 or 4 minutes.
- Add salt, chilly powder, turmeric and sugar.
- Mix well and add wiped cream and curd.
- Close the lid and simmer for 20 minutes.
- Deep fry paneer and add to the gravy.
- Stir well and add coriander and mint leaves.
- Simmer for 5 more minutes.
- Serve with chapatis
Ingredients
- Carrot - 2 nos
- Potato - 2 medium
- Peas - handful
- Brinjal - 2 nos
- Onion - 2 nos
- Mint leaves - little
- coriander leaves - little
- Ginger - 1/2"
- Garlic - 6 pods
- Tomato - 1
- Lemon juice - 1 tsp
- Coconut -1 tbsp
- Patta - 1"
- Lavanga - 6
- Sombu - 1 tsp[fennel]
- Cashew nuts -10 nos
- Bay leaf - 1
- Green chilies - 4 nos
- Dry rose petals - 1tsp
- Chilly powder - 1tsp
- Turmeric - 1/4tsp
- Salt - 2 tsp
- Water - 3 cups
For grinding 1 masala
- Coconut
- Ginger
- Garlic
- Sombu
- Patta
- Lavanga
- Cashew nuts
For grinding 2
- Mint leaves
- Dry rose petals
- Lemon juice
- Green chilies
- Coriander leaves
For seasoning
- Bay leaf -1
- Patta - small piece
- Lavanga - 2
- Oil - 3tbsp
- Curry leaves - few
- Coriander leaves - little
- Mint leaves - little
Method
- Chop onion, tomato, and vegetables to a medium size.
- Grind 2 masalas to a smooth paste.
- Heat oil, add seasoning and fry.
- After that add onion and fry for 2 or 3 minutes.
- Add vegetables, peas, tomato and fry well.
- Now add 1 masala, mix and add chilly powder,fry well.
- Add salt, turmeric,2 masala and water.
- Bring to a boil and simmer on low heat till vegetables are tender.
- simmer till oil comes up.
- Garnish with coriander leaves and 1tsp ghee.
- Serve rice or chappatis.
Ingredients
- Potatoes - 1/4kg
- Coconut - 1 whole
- Red chilies - 10
- Badaga - little
- Rice - 1tsp
- Bengal gram - 1tbsp
- Curry leaves - few
- Oil - 2tbsp
- Turmeric - 1/4tsp
- Salt - to taste
METHOD :
- Boil potatoes and mash well.
- Extract milk from coconut adding 4cups of water.
- Fry rice, bengal gram, Badaga, few curry leaves adding 1tsp of oil and grind.
- Mix potatoes, coconut milk, and ground masala.
- Add 1 cup of water and turmeric to it.
- Heat oil in a Kadai add mustard and splutter it.
- Now add curry leaves and fry.
- Pour coconut to it.
- Add salt mix well.
- Bring to a boil on slow heat.[boil for 2 or 3 minutes]
- Remove from fire and add lemon juice.
- Serve with idly and ghee dosa.
- This sambar tastes good. Children love it.
Ingredients
- Tomato - 2 or 3
- Onion - 2 chopped
- Water - 6 cups
- Turmeric - 1/4tsp
- Curry leaves - few
- Coriander leaves - little
- Oil - 3tbsps
- Chilly powder - 11/2tsps
- Salt - 2tsps or to taste
For Grinding
- Coconut - 1/2
- Roasted gram - 11/2tbsps
- Sombu - 1tsp
- Cinnamon - 1"
- Cloves - 5
- Garlic - 6 pods
For Seasoning
- Mustard seeds - 1/4tsp
- Urad dhal - 1/4tsp
- Channa dhal - 1/4tsp
- Curry leaves - little
- Hing - pinch
Method
- Grind the above ingredients to a smooth paste.
- Grind tomatoes separately.
- Chop onion and coriander leaves.
- Heat oil add seasoning. Wait until mustard seeds splutter.
- Add onion and curry leaves and fry for three or four minutes.
- Add masala, tomato paste, water, chilly powder, turmeric, and salt.
- Mix well. Bring to boil and simmer for 15 minutes.
- Garnish with coriander leaves.
- Serve with idly,dosa,paniyaram.
Ingredients
-
Idly rice- 5 cups heaped
-
Urad dhal 3/4 cup
-
Methi seeds 2 tsp
-
Rock salt 4 tsp
Method
- Wash and soak rice separately.soak together methi seeds and urad dhal for 3 hours.
- Grind rice and dhal separately for 45 minutes in grinder,15 minutes in ultra grinder.
- Collect batter in a large vessel add salt and mix by hand or laddle thoroughly.
- Ferment for eight hours.
- Pour batter in idly plates steam for 10 minutes in a idly cooker
- Serve with tomato sambar and chutney.
Ingredients
- Onion -1 kg
- Garlic -100 gm
- Ginger -50 gm
- Curry leaves -handful
- Urad dhal -50 gm
- Mustard -25 gm
- Castor oil -25 ml
- Groundnut oil -25 ml
- Hing -15 gm
- Crystal salt -handful
- Turmeric -1 tsp heaped
Method
- Clean onion, remove skin, and cut head and tail. Crush garlic.
- Pound or crush onion in a mixie and put in the grinder
- Grind for 5 or 6 minutes
- Put grounded onion in a plastic container
- Dry roast and powder jeera and pepper
- Add salt, turmeric, hing, jeera and pepper, urad dhal, mustard seeds, and garlic.
- Wash ginger, curry leaves, dry on a towel
- Cut ginger and curry leaves to small pieces
- Heat groundnut oil and pour over onion, mix well
- Take a big tray, put a plastic cover on it
- Make a big ball of onion mixture and arrange one by one
- Keep in sunlight. after one or two days turn over. keep on doing this for 15 or 20 days until dry
- For the last 2 or 3 days brush castor oil nicely on each ball and dry again for another two days
- Preserve it in a plastic, pot or glass container.
Ingredients
- Ragi flour 1 cup
- Fermented idly batter 5 cups
- Onion 1 chopped
- Carrot 1 cut
- Green chilies 3 chopped
- Curry leaves 2 chopped
- Coriander leaves handful
- Salt 1 tsp
- Water 1 cup
Method
- Mix flour and batter together adding salt and little water.
- Add chopped onion, carrot, chilies, curry leaves and coriander leaves.
- Mix well. Keep it aside for 15 minutes.
- Pour dosa on a hot tava
- Roast on both sides adding oil.
- Serve with coconut chutney and onion chutney.
Ingredients
- Rawa 1cup
- Idly batter 5 cups
- Rice flour 2 tsp
- Maida flour 2tsp
- Onion 1 chopped
- Green chilies 3 chopped
- Curry leaves little
- Cumin seeds 1/2 tsp
- Pepper seeds 1/2 tsp
- Ginger 1/4"
- Carrot 1/2 grated
- Coconut 1 tbsp
- Water 2cups
- Salt little
Method
- Combine all the ingredients adding water and salt.
- Pour on a hot Tawa close the lid, roast on both the sides and fold.
- Serve with coconut and onion chutney.
Ingredients
- Tomatoes - 1/2 kg
- Small onions - 15 nos
- Ginger - 1/4"
- Garlic - 6 pods
- Coconut - 1/2 cup
- Cinnamon - 1"
- Cloves - 6
- Fennel[sombu]seeds- 1tsp
- Khus-khus - 1tsp
- Roasted gram - 1tsp
- Coriander seeds - 1tsp
- Curry leaves - few
- Coriander leaves - little
- Oil - 1/4cup
- Turmeric - 1/4tsp
- Chilly powder - 1tsp
- Water - 1cup
For grinding
- Cinnamon
- Sombu[fennel seeds]
- Khus-khus
- Roasted gram
- Coriander seeds
- Cloves
- Ginger
- Garlic
- Coconut
METHOD
- Chop onions, tomatoes into small pieces.
- Heat oil add seasoning, add curry leaves after spluttering mustard seeds.
- Fry onions till it turns to golden brown and then add tomatoes to it.
- Add little salt, turmeric close the lid and for 10 minutes or till tomatoes are cooked.
- Open the lid mash well, then add masala, chilly powder, salt, water.
- Cook on a low flame with closed lid for 20 minutes and stir in between.
- Cook until oil comes up.
- Garnish with coriander leaves.
- Serve with rice or chappatis.
Ingredients:
- Tamarind - lemon size[soak and extract]
- Dhal water and water- 1 liter [mixed]
- Garlic - 6 pods[pound]
- Green chilies - 2 slit
- Curry leaves - few
- Coriander leaves - little
- Badaga - little
- Hing - a pinch
- Jeera[cumin] - 1 tsp
- Coriander seeds - 1tsp
- Pepper seeds - 1/4 tsp
- Salt - to taste
- Sugar - 1tsp
- Oil - 2 tsp
- Tomato - 1 mashed
Method
- Mix dhal water, water, salt, sugar with tamarind water.
- Powdered jeera, coriander, pepper seeds, and mix to this water.
- Heat oil, add Badaga fry for a minute, then add curry leaves, hing, chilies.
- Fry for a while and add dhal water, garlic
- Bring to boil till a layer on rasam looks frothy.
- Garnish with coriander leaves.
Ingredients
- Turdhal - 1 cup
- Castor oil - 1 tsp
- Turmeric - 1/4 tsp
- Water - 6 cups
- Garlic - 9 pods
- Ginger - 1/4"
- Jeera - 1/4 tsp
- Curry leaves - few
- Coriander leaves - little
- Salt to taste - 3/4tsp
- Badaga - little
- Oil - 1tsp
Method
- Pressure cook tur dhal by adding castor oil, water for whistles or till soft.
- Separate water from dhal.
- Mash dhal, add pounded ginger, garlic
- Add curry leaves, coriander leaves, jeers, salt, Badaga, oil and 1 cup dhal water.
- Mix well and bring to boil and simmer for 10 or 15 minutes on low heat.
- This gravy should be a little thick.
- Serve with rice and ghee.