Tamarind (Pulisadam) rice

Tamarind rice - preparation time 25 minutes
My favourite recipe while traveling. When we travelled to granny's place for summer holidays in train, mom used to make pulisadam, curd rice, idli and thengai thogayal. We really enjoyed the train journey with yummy food and other snacks which will come in train (like guava, jack fruit, cucumber,etc). We had a very good practise in our home i.e. not to take any outside cooked snack or food.

After several years when I travelled to onsite trip mom several time packed tamarind rice and gave. When I land and settle down first thing is to share this with friends, colleague and enjoying the yummy pulisadam in onsite. Even if we go to any level our taste for food don't go. We can find happiness and peace in each and every small thing. Be happy and healthy.

Ingredients:-
Tamarind juice - mix 2 table spoon of tamarind paste in water or extract juice from tamarind and keep (goose berry size)
Red chili - 4 or 6 (split each into 2 piece. you can increase chilies if you want)
Urad dhal - 2 tsp
Mustard seed - ½ tsp
Sesame oil - 2 tbsp
Fenugreek (Venthayam) seed - ¼ tsp
Split Channa dhal - 2 tsp
Salt - to taste
Oil - 3 tbsp
Ground nut - 1 tbsp
Turmeric powder - ¼ tsp
Sambar powder - ½ tsp (optional to give additional flavour)
Jaggery/Sugar - 1 tbsp
Curry leaves - 10 to 15 leaves finely chopped
Cooked rice - 2 cup/200gms of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed / broken.

To roast and ground:-
Dhania - 2 tsp
Red chili- 1 (remove the seeds if you don't want the rice to be spicy)
Channa dhal - 1/2 tsp
Pepper - 4 or 5
Fenu greek seed - 1/4 tsp and even less if you are going to garnish with fenugreek seed.

Dry roast the above roast and ground ingredients till nice aroma comes. In a mixer, grind the puliyodarai powder ingredients coarsely.

Preparation method:-
Heat the tawa/kadai in low flame with oil & mustard seed. Once mustard splutters add the dhal and roast till dhal becomes light brown.
Add fenugreek seed, chili, curry leaves, turmeric, tamarind juice (optional sambar powder), jaggery and salt. Boil till it becomes thick (oil will come over the gravy if the gravy is cooked well).
Take the rice and add gravy according to your taste. The gravy might be more so, add required amount. You can keep the gravy and use for 2 days
You mix using fork or your clean hand (only after washing your hand) along with the pulisadam powder.
To get the texture of pulisadam you have to garnish the rice with 1 tbsp of hot sesame oil.
In a tawa add 1/2 tsp of oil, mustard seed, bengal gram, urad dhal and ground nut.
Add one after another for roasting when mustard seed splutter. Roast to golden brown and mix with pulisadam.
You can add few more chopped fresh curry leaves to bring added flavour.

Mixed chutney

Mixed chutney - preparation time 15 to 20 mins

Ingredients:-
Tomato - 1 (chopped)
Onion - 1 (chopped)
Green/Red Chili - 2 (Add to your spice level)
Ginger - 1 inch
Garlic - 4 pods
Curry leaves - 5
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste
Water - required amount

Preparation method:-
In a pan fry tomato, onion, chili, ginger and curry leaves till the onion and tomato is cooked.
Cool this grind it with salt and water.
In a tawa add 1 tsp oil, mustard and urad dhal. Once dhal is golden brown add this to chutney.
You can serve this with idli/dosa.

Chow chow (Bangalore kathirikai) kootu

Chow chow (Bangalore kathirikai) kootu - Preparation time 15 mins
Mom used to make kootu or sambhar using this vegetable. When we were kids I along with my brothers fight for the seed of the chow chow. It will be tasty and mom used to serve in turn for us because of the fight. If the seed is broken we all will get a piece. You know how I will brain wash and bribe them to get it. Childhood is always memorable and happiest part in the life when we are gifted with good parents.



Health Tips: Chow chow will cool the body so, for mouth ulcer you can take this kootu (with less spice) along with rice.


Ingredients:-
Chowchow - 2 cup (chopped small cubes)
Turmeric - ¼ tsp
Green chili - 1
Salt - to taste
Water - 1 or 1 ½ cup water (till the vegetables get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Mung dhal (Pasi paruppu) - ½ cup (cooked and little mashed)
Grated coconut - 3 tbsp
Cumin seed & Pepper - ½ tsp each (optional)
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)

Preparation method:-
In a vessel add water, turmeric, salt and heat. Once water starts boiling add chopped vegetable.Cook till tender/cooked.
Add dhal to vegetable and boil in low flame.
In a tawa add mustard seed, urad dhal, cumin seed (jeera will splutter or If you have thalikkum vadagam (which is made of jeera, urad dhal, onion, mustard, etc) roast it and add to kootu.
Grind coconut, cumin, pepper & chili to paste.Add coconut paste, curry leaves to kootu. Take with rice/roti.

Drumstick gravy (Murungakai kootu)

Drumstick kootu - Preparation time 15 mins
Most of the time drumstick is available in market. Use drumstick atleast once a week.
Health tips: Drumstick contains high nutrition. Research say leaves contain beta-carotene, vitamin C, protien, potasium, iron ,etc.

Ingredients:-
Drumstick - 2 (cut each drumstick to small pieces i.e one 2 inch or 1 ½ inch).
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Small onion - 5 (chop each onion into 4 pieces)
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)

Preparation method:-
Boil water with turmeric, salt & sambar powder. When water starts boiling add drumstick, chopped onion and boil till it cooks.

Now mash the cooked dhal and add. Let this boil.

 
In a tawa add mustard seed (till splutters), urad dhal (turns to golden brown), cumin seed (jeera will splutter) or if you have thalikkum vadagam (which is made of jeera, urad dhal, onion, mustard, etc) it can be used.
Add this and curry leaves to boiling kootu and serve with hot with rice.

Brinjal & Broad bean gravy (Kathirikai & Avarakkai kootu)

Brinjal & Broad bean gravy(Katharikai & Avarakkai or Avarakai kootu) - Preparation time 15 mins
Different types of broad beans are available each will taste uniquely. The best one is the broadbean which mom cooked when I went to village she told me the name as attukombu avvarai it will be long, twisted a lot and finger thickness. During school days we used to visit our aunts home in which they used to maintain a small garden in front which contains vegetable plants like vendai, pulichakeerai. avvarai etc. You will enjoy when you pluck the vegetable by yourself and take home for cooking.

Health tips: Brinjal is heat vegetable you can avoid during ulcer.

Ingredients:-
Brinjal - 1 cup (chopped small cubes)
Avarakkai - 1 cup (chopped to small pieces)
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp (optional)
Cumin seed - ½ tsp (optional) {Grind this with coconut and make a paste}
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)

Preparation method:-
Boil water with turmeric, salt & sambar powder. When water boils add avarakkai and cook. If avarakkai is half boiled add the brinjal and cook till tender/cooked.
Add cooked dhal to vegetable and boil.
In a tawa add mustard seed (splutters), urad dhal (turns golden brown), cumin seed (jeera will splutter or If you have thalikkum vadagam (which is made of jeera, urad dhal, onion, mustard, etc) it can be used.
Add this, coconut paste (optional) and curry leaves to boiling kootu and serve with rice/chapati/roti.

Note: You can prepare with carrot & avarakkai.

Mullai Keerai kootu (Amaranth greens gravy)

Mullai Keerai kootu preparation time 20 to 25 mins
When the mullai keerai is tender it will be very soft and tasty when cooked. While cleaning the greens for cooking remove the leave which contains white spot on the back of the leaf or yello leaves. When more hole exist in the leaf don't use that leaf also. While buying check the green bundle well specifically on the leaves. Remove the root and damaged leaves. Take water in a large bowl wash well and immerse the greens for few mins so the sand and dust will settle in the bottom. Remove the greena and wash in water two more times before chopping.


Health Tips : Green contains more iron, low fat, high protein,calcium, fibre and other vitamins so, include more greens. If possible you can make dishes using greens daily.

Ingredients:-
Greens - 2 cups (washed and chopped well) of mullai keerai
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp (optional)
Cumin seed - ½ tsp (optional) {Grind this with coconut and make a paste}
Sesame oil - 1 tsp

Preparation method:-
Boil water with turmeric, sambar powder and salt. When water boils add greens and cook till the greens are tender/cooked.
Add cooked dhal to greens and boil.
In a tawa add mustard seed (it splutters), urad dhal (turns golden brown), cumin seed (jeera will splutter) or if you have thalikkum vadagam (which contains jeera, urad dhal, onion, mustard, etc) it can be used. Add to kootu
Add coconut paste to kootu and serve.
Keerai kootu which is healthy with low fat, high protein, iron calcium and fibre is ready to eat. Keerai kootu can be taken with rice/chapati/roti.

Note: While cooking greens dont cover the vessel with lid because greens color will become dark.

Avarakkai (Broad beans) poriyal

Avarakkai (Broad beans) poriyal - preparation time 20 to 25 mins.
We will consume this poriyal when it is made bit spicy. This poriyal when mixed with sesame oil in white rice it will taste very good. During school days mom used to pack lunch using this poriyal. Similarly she used to pack other dry curry rice also. If you don't have fresh coconut you can avoid adding that to poriyal because it might spoil the rice when consumed on late afternoon.



Health Tips: Broad bean is good to increase haemoglobin count. Take this vegetable regularly in your food. Another important thing is not to sortae the vegetable after adding coconut so that the freshness of coconut will be retained

Ingredients:-
Broad beans (Avarakkai) - 2 cup/200gms (chopped to small pieces)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dal - 1 tbsp
Turmeric - ¼ tsp
Grated coconut - 2 tbsp
Sambar powder - ¾ tbsp (you can add according to your spice level)
Salt to taste
Water - ¾ or ½ cup (make sure the beans is immersed. Don’t add too much water it won’t taste good and if you drain excess water you will miss the nutrients)
Red chili - 1 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)
Rice flour - ½ tsp

Preparation method:-
Boil the water with turmeric, sambar powder and salt.
When water boils add the broad beans (avarakkai) and boil till it becomes tender (if not cooked and water is not sufficient add few water and boil it). If water is left drain and use in sambar/rasam/kootu.

In a tawa/kadai add oil, mustard once it splutters add the urad dal, chili and roast it.

Add little chopped curry leaves, boiled avarakkai, rice flour and leave till the water dries.

 Now add coconut, remaining curry leaves and coriander leaves.

Healthy avvarakkai poriyal can be served with sambar/rasam/curd/white rice.

Karunai kizhangu poriyal (Yam)

Karunai kizhangu poriyal (Yam) - preparation time 25 mins
My very favourite poriyal is this I used to scold mom why she made in a less quantity. I love to consume as a main dish because it will be tasty spicy and hmm no words to explain. It goes well with any rice but will be a good combination for garlic rasam rice.You can experience only when you cook and taste it.

Health tips:- It is good to avoid constipation problem. It will also increase level of sperm count in males.

Ingredients:-
Yam (Senai) - 2 cup or 200 gms (chopped to small cubes)
Mustard seed - ¼ tsp
Sesame oil - 2 tbsp
Urad dhal - 1 tbsp
Tamarind paste - ¼ tsp
Turmeric - ¼ tsp
Salt to taste
Chili powder - ½ tsp
Water - 2 cup
Besan flour (kadalai mavu) - 1 tbsp

Preparation method:-
Boil the yam in water with tamarind paste, turmeric and salt.Cook till it is little soft (don’t cook too soft it will become like paste). You can cook in pressure cooker but careful because it will become paste if cooked for more mins.
In a Kadai add oil, mustard seed, urad dhal, curry leaves (if required) and fry. Add the cooked yam, chili powder, besan flour and fry for few minutes.

Fry till it become little crispy.

Pachai karamani (Thin beans) poriyal

Pachai karamani (Thin beans) poriyal - preparation time 20 to 25 mins
Poriyal will be tasty and good for health. You can also make karamani usili. I will put that recipe also.

Ingredients:-
Thin beans - 2 cup/200gms (chopped to small pieces/cylinders)
Mung split dal - 1 tbsp
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dal - 1 tbsp
Turmeric - ¼ tsp
Grated coconut - 2 tbsp
Salt to taste
Water - ¾ or ½ cup (make sure the beans is immersed. Don’t add too much water)
Red chili - 3 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)

Preparation method:-
Boil the water with turmeric. When water boils add mung dal and keep in low flame.
When mung dal is half boiled, add the thin beans and boil till beans becomes tender (if not cooked and water is not sufficient add few water and boil it).

Finally add salt and mix well and close it. If water is left drain and use in sambar/rasam/ kootu.
In a tawa/kadai add oil and mustard. Once mustard splutters add the urad dal, chili and roast it.

Add little chopped curry leaves, boiled beans and leave till the water dries. Now add coconut, remaining curry leaves and coriander leaves.

 

Plantain poriyal (vazhakkai)

Plantain poriyal (vazhakkai) preparation time 20 mins

Plantain - 2 cup/200gms (chopped to small thin cubes)
Mustard seed - ¼ tsp
Sesame oil -2 tsp
Urad dhal - 1 tbspn
Grated coconut - 2 tbspn (optional)
Small onion - 3 tbspn (finely chopped)
Salt to taste
Turmeric - ¼ tsp
Water - To sprinkle
Green chili - 1 or 2 (If you want spicy add as you required)
Curry leaves - 10 (finely chopped)

Preparation method:-
Add 1 tsp of oil, plantain in a tawa and roast. Sprinkle little water, salt, turmeric and close to cook the plantain (or) You can boil plantain in water with turmeric and salt. Drain the water once cooked.
In a tawa/kadai add oil and mustard. Once it splutters add the urad dhal, chili, onion and roast.
Add little chopped curry leaves, cooked plantain and cook for few minutes.
Add coconut, remaining curry leaves fry for few minutes.

Plantain thandu poriyal (vazhai thandu)

Plantain thandu poriyal (vazhai thandu) - preparation time 20 to 25 mins

Ingredients:-
Plantain thandu - 2 cup/250gms (chopped to small thin strips.)
Mustard seed - ¼ tsp
Sesame oil -2 tsp
Urad dhal - 1 tbspn
Chili - 2 (split into 2 pieces)
Grated coconut - 2 tbspn (optional)
Chili powder - ¼ tsp
Salt to taste
Turmeric - ¼ tsp
Water - ¾ or 1/2 cup (make sure the cabbage is immersed. Don’t add too much water and end up draining the water)
Curry leaves - 10 (finely chopped)
Coriander leaves - 4 (finely chopped)

Preparation method:-
Boil thandu along with turmeric, salt and little chili powder.

Once it is cooked (it will be soft when you press the pieces) use required amount of water and avoid drainning of excess water.
In a tawa/kadai add oil and mustard. When mustard splutters add the urad dhal, chili and roast it.
Add little chopped curry leaves, cooked plantain thandu, coconut, remaining curry leaves & coriander leaves fry for few minutes.

Do you know how to chop plantain thandu?
No!  means don't worry here is the procedure :-)
Plantain thandu will be cylindrical. First chop the thandu to small thin circles and immerse in water (mix 1/2 tsp of curd to water so that thandu won’t become black).

While making slices remove the thread strings coming out (naar). After that cut the circle into 3 pieces and chop to thin strips and keep.

Cabbage dry curry (muttaikose poriyal)

Cabbage dry curry (muttaikose poriyal) - preparation time 15 to 20 mins
Soft cabbage is preferable to make this dry curry because it can be boiled easily and will be soft. You can also add split mung dal instead of channa dhal. Both will taste differently. I used to add mung dal more often as it is a best coolant for the body,


Health tips: Cabbage is good to bring down ulcer problem. While you boil cabbage for this you can extract the juice and drink (dont add salt)



Ingredients:-
Cabbage - 2 cup/200gms (chopped to small strips)
Channa split dhal (kadalai paruppu) - 1 tbspn (pressure cook with little water and keep)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dhal - 1 tbspn.
Grated coconut - 2 tbspn
Salt to taste
Water - ¾ or 1/2 cup (make sure the cabbage is immersed. Don’t add too much water and end up draining the water)
Green/ Red chili - 2 (finely chopped/split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)



Preparation method:-
Boil the water. Once it boils add the cabbage and boil till it becomes tender. If excess water, drain and use for sambar/rasam/kootu
In a tawa/kadai add oil and mustard. Once mustard splutters add the urad dhal, chili and roast it.
Add little chopped curry leaves, boiled cabbage and cooked dhal, coconut, remaining curry leaves and coriander leaves.

Beetroot poriyal

Beetroot poriyal -  preparation time 20 mins
Usually people won't like beetroot in the form of poriyal they used to make sweet pachadi. My mom will make this poriyal slightly spicy so that we wont avoid this vegetable in our dish. Try it out.


Health tips: Beetroot can prevent constipation & digestion realted problem and juice to reduce blood pressure. Improve the production of hormones. It is rich in betaine also contains high folate, vitamin A, dietary fibre and antioxidants.



Ingredients:-
Beetroot - 2 cup/200gms (finely grated)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dhal - 1 tbspn
Grated coconut - 2 tbspn
Salt to taste
Red chili - 2 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)



Preparation method:-
In a tawa/kadai add oil and mustard. Once mustard splutters, add the urad dhal, chili and roast it.
Add little chopped curry leaves, grated beetroot, sprinkle some water, salt and close it. Keep in low flame and cook.
If beetroot is not sticking the tawa (if so sprinkle some more water). If cooked the color of beetroot becomes dark.
Once cooked add coconut and remaining curry leaves and serve hot.

Beans poriyal

Beans poriyal - preparation time 20 mins
This vegetable is mostly included in our weekly schedule in the form of poriyal. Beans poriyal will go with all types of rice and also tasty when compared to other green vegetables used for making dry curry.

Health tips: Beans contains vitamin A and vitamin C.

Ingredients:-
Beans - 2 cup/200gms (chopped to small pieces/cubes)
Mung split dhal - 1 tbspn (optional)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dhal - 1 tbspn.
Turmeric - ¼ tsp
Grated coconut - 2 tbspn (optional)
Salt to taste
Water - ¾ or 1/2 cup (make sure the beans is immersed. Don’t add too much water)
Red chili - 2 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)

Preparation method:-
Boil the water with turmeric. When water boils add mung dhal and keep in low flame.
When mung dhal is half boiled, add the beans and boil till it becomes tender. Add salt, mix well and switch off the flame and close it. Excess water is left then drain and use in sambar/rasam.
In a tawa/kadai add oil and mustard. When mustard splutters add the urad dhal, chili and roast it. Add little chopped curry leaves, boiled beans and leave till the water dries.
Now add coconut and remaining curry leaves and coriander leaves.

Vendakai poriyal (lady’s finger/okra)

Vendakai Poriyal - preparation time 25 mins
I hate lady's finger dry curry. I prefer only lady's finger fry so when I return from school/college mom used to sit in dinning table and chat with me and serve this curry which I don't like at all.  She will ensure that I complete the curry. This is her way of serving the dishes which I don't like much.


Another procedure is serving those dished when I am damn hungry. During festivals she used to make vadai, payasam, etc. Me and my brother don't like sweet and we wont even taste it. When we used to sit for dinner or lunch she used to tell that she is re-heating so slowly she used to keep the payasam cup before me and continue with her work. I will be very hungry she will tell few mins, take that payasam and I am preparing the food. When I finish the sweet she will bring everything to dining table. She will make me eat but not by forcing. Now a days things are very different.


Health tips: Lady's finger contains folate, protein, vitamin C, calcium and improve

Ingredients:-
Lady’s finger (vendakai) - 1 cup (finely chopped)
Mustard seed - ¼ tsp
Sesame oil - 2 tblsp
Urad dhal - 1 tbspn
Turmeric - ¼ tsp
Grated coconut - 2 tbspn
Salt to taste
Chili powder or Sambar powder - ½ tsp
Curry leaves - 10 (finely chopped)

Preparation method 1
In a Kadai add lady’s finger(okra/vendakai) , 1 ½ tblsp oil, turmeric and fry it once it become tender/cooked add salt, chili powder and cook till the raw taste of turmeric goes.
In a tawa add remaining oil, mustard seed, urad dhal, curry leaves and fry. Add the cooked lady’s finger and fry for few minutes.

Preparation method 2
In microwave pan add lady's finger, 1 ½ tblsp oil, turmeric and micro wave for 4 mins. Add salt chili powder and microwave for 1 min.
In another pan add little oil, mustard seed, urad dhal, curry leaves and fry for 1/2 mins (till the urad dhal is slight brown).
Add the cooked lady’s finger and keep for 1 minute.




Note: Don’t add salt in initial stage because, it will observe the water from lady’s finger and will be sticky. If it is too stick add some(1/2 tsp) rava or rice flour.

Coriander leaf rice (Kothamali sadam)

Coriander leaf rice preparation time 20 to 25 mins
Coriander is good for digestion and skin. Try to consume fresh. When you add coriander to the dish finally it will give very nice good look to the dish.

Health tips: - Coriander leaf is good for skin. You can add in most of the food items you cook. Chop finely and add so while eating they cannot throw it.


Ingredients:-
Corainder leaf - 1 bunch (clean and chop it)
Red chili - 2/3 roasted in oil
Urad dhal - 3 tbsp roasted to light brown
Mustard seed - ½ tsp
Tamarind paste - ½ tsp
Split Channa dhal - 2 tsp
Salt - to taste
Sesame Oil - 2 table spoon
Cashew nuts - 6 (finely chopped)
Curry leaves - 10 to 15 leaves finely chopped.
Cooked rice - 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not broken.

Preparation method:-
Heat tawa/kadai in slow flame with oil, red chill, urad dhal and grind coarsely.
Add coriander leaf, tamarind paste and little water to above powder and grind in a mixer (add little water while grinding). Make to coarse paste and keep in a bowl.
Add oil mustard seed once it splutters add the dhal, cashew and roast till light brown.
Garnish this to grind paste and mix with rice.4. If it is not mixed well; use your clean hand.

Pepper & Cumin rice (Milagu Jeeragam sadam)

Pepper Jeera rice - preparation time 15 to 20 mins
No vegetables in home? don't worry surely you will have cumin and pepper seed in your spice box (anjarai petti). With the spice you can make this delicious and healthy dish. It is good for digestion and cold

Ingredients:-
Jeera - 2 tbsp
Pepper - 1 & 1/2 tsp
Ghee - 2 or 3 tsp
Salt - to taste
Cooked rice - 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed/broken.

Preparation method:-
In a tawa/kadai add ghee, jeera seed, pepper seed and roast till light brown. Cool the roasted ingredients and grind coarsely.
Add above powder and salt to rice and mix well. This can be taken with roasted papad.

Cumin rice (Jeeraga sadam)

Jeera rice preparation time 15 to 20 mins
Very very simple and easy to make rice. Only thing to take care is to boil the rice correctly.
Health tips : Cumin is good for digestion, brings out the gas and cleans stomach. It is very good for health. You can chew cumin seed and take one glass hot water for digestion. While garnishing you can roast and add cumin seed


Ingredients:-
Jeera(cumin) - 2 tbsp
Sesame Oil or (Ghee if you are preparing for kids) - 1 tsp
Salt - to taste
Cooked rice - 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not broken.


Preparation method:-
In a tawa/kadai add oil & jeera seed, roast till light brown.
Switch of the flame and add rice, salt. Mix well and serve hot. If it is not mixed well use your hand (only after washing your hand).

Garlic(poondu) rasam

Garlic(poondu) rasam - preparation time 15 to 20 mins
Health tips: Garlic removes gas, clears worms in stomach, simulates hunger and it is a very good sources to remove cholestrol from our body, can avoid heart attack and blood pressure. You can boil few garlic pods in milk and take.

Ingredients:-
Coriander seed - ½ tsp
Garlic pods - 12 (5 pods - remove skin; 7 pods smash with skin)
Cumin(Jeera) - ½ tsp
Mustard - 1/4 tsp
Pepper powder - 1/2 tsp
Red chili - 3 (split into 2)
Tamarind paste - ¾ tsp
Toor dhal - 4 table spoon (Boil/pressure cook to soft and keep)
Turmeric powder - ¼ teaspn
Salt - To taste

Preparation method: -
Roast coriander, jeera, chili to slight brown color (you will feel nice aroma). Cool it and grind to powder.
Boil 1 tumbler of water to that add the powder, turmeric, salt, tamarind paste and peeled garlic. Once it boils add cooked dhal with 1 tumbler of water. Once it boils switch of the flame.
Add the smashed garlic and close the rasam (to keep the aroma).
To one teaspoon of oil add mustard, jeera, pepper powder roast it and add to rasam.

Lemon rice (Elumichai sadam)

Lemon rice - preparation time 15 to 20 mins
Some day you feel very exhausted and tired. If lemon and green chili is available you can prepare this rice and serve along with some chips or fried papad.

Ingredients:-
Lemon juice - 3 tbsp
Green/Red chili - 2/3 finely chopped
Urad dhal - 2 tsp
Mustard seed - ½ tsp
Split Channa dhal - 2 tsp
Salt - to taste
Oil - 2 tbsp
Turmeric powder - ½ tsp
Cashew nuts - 6 (finely chopped)
Curry leaves - 10 to 15 leaves finely chopped.
Cooked rice - 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed/broken.

Preparation method:
Heat tawa/kadai in slow flame. Add oil & mustard seed. Once it splutters add the dhal, cashew and roast till light brown. Add the chili and curry leaves. Switch of the flame and add turmeric, lime juice and salt.
Take the rice and mix in this. If it is not mixed well use your hand(only after washing your hand). You can add few more chopped curry leaves to bring added flavor.

Note: If you are taking juice from lime. Once lime is cut into 2 wash in water so that the bitter taste from skin wont come. Don't press the lime too much to get juice because the bitter taste from the skin will come to lime juice.

Coconut rice (Thenkkai sadam)

Coconut rice  - preparation time 20 to 25 mins
Use fresh coconut (ilam thengai) because in enriches the taste of rice. Coconut is cholesterol free when consumed raw but occasionally it is ok to fry. Only in you fry the fresh coconut this dish will be aromatic and tasty.

Ingredients:-
Grated coconut - 1 cup
Green/Red chili - 2/3 finely chopped
Urad dhal - 2 tsp
Mustard seed - ½ tsp
Split channa dhal - 2 tsp
Salt - to taste
Oil - 2 tbsp
Cashew nuts - 6 (finely chopped)
Curry leaves - 10 leaves finely chopped.
Cooked rice - 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed/broken.

Preparation method:-
Heat tawa/kadai in slow flame. Add oil & mustard seed.

Once mustard splutters, add the dhals, cashew and roast till light brown.

Add the chili roast slightly, add coconut fry till coconut smell comes (colour changes )& add curry leaves and salt.

Take the rice and mix in this. If it is not mixed well use your hand (only after washing your hand).

You can add few more chopped curry leaves to bring added flavour.

Cowpea (Karamani) Sundal

Cowpea (Karamani) Sundal - preparation time 20 mins

Ingredients:-
Cowpea - 2 cup
Oil - 1 tsp
Mustard seed - ½ tsp
Urad dhal - 1 tsp
Curry leaves - 4 or 5 (finely chopped)
Coriander leaves - few (finely chopped)
Green or red chili - 2 (cut into 2 or 3 pieces each)
Salt to taste or ½ tsp
Asafoetida - ¼ tsp

Preparation method 1 :
Wash and soak cowpea overnight. Drain the soaked water and add water till it slightly cover the cowpea.
Keep in pressure pan and cook for 2 whistle and switch off. If you want karamani to be more soft pressure cook for few more mins. Drain the water (if any) and cool it.
In a frying pan add oil, mustard (it has to splutter), urad dhal, chili, curry leaves if roasted add asafoetida , boiled cowpea, salt and coriander leaves and mix carefully (or it will become paste). Serve it hot.

Preparation method 2 :
Ingredients:-
Finely chopped small onions - 3 tbs
Besan flour (kadalai mavu) - 1 tbs
Chili powder - 3/4 tsp
Wash and soak cowpea overnight. Drain the soaked water and add water till it slightly cover the cowpea.
Keep in pressure pan and cook for 2 or 3 whistle and switch off. Drain the water (if any) and cool it.
In a frying pan add oil, mustard (it has to splutter), urad dhal, onion and curry leaves if roasted add asafetida , boiled cowpea, salt and coriander leaves, besan flour, chili powder and mix carefully (or it will become paste). Serve it hot.

Small Brown Channa (Karrupu Kondaikadalai) Sundal

Small brown channa (Kondaikadalai) Sundal - preparation time 25 mins
Channa dal is rich source of protein like other dal. You can make sundal and consume

Ingredients:-
Channa - 2 cup
Oil - 1 tsp
Mustard seed - ½ tsp
Urad dhal - 1 tsp
Curry leaves - 4 or 5 (finely chopped)
Coconut -½ cup (finely chopped)
Red chili - 2 (cut into 2 or 3 pieces each)
Salt to taste or ½ tsp
Asafoetida - ¼ tsp

Preparation method:-
Wash and soak channa overnight. Drain the soaked water and add water till it slightly cover the channa.
Keep in pressure pan and cook for 4 to 5 whistle and switch off. Drain the water (if any) and cool it.
In a frying pan add oil, mustard (it has to splutter), urad dhal, chili, curry leaves once chili is roasted add asafetida, boiled channa, salt and mix well. Serve it hot.

Sprouted Mung bean (Mulaikattiya Pachai payaru) Sundal

Sprouted Mung bean/green gram Sundal - preparation time 20 mins
Instead of taking the sprouts raw atleast you have to blanch and take. This method will avoid gas formation in stomach. In below recipe i boiled the sprout to soft because this will taste bit more delicious and children love to eat.

Ingredients:-
Mung dhal - 2 cup
Oil - 1 tsp
Mustard seed - ½ tsp
Urad dhal - 1 tsp
Curry leaves - 4 or 5 (finely chopped)
Coriander leaves - few (finely chopped)
Green or red chili - 2 (cut into 2 or 3 pieces each)
Coconut -½ cup (finely chopped. this is optional)
Salt to taste or ½ tsp
Asafoetida - ¼ tsp

Preparation method:-
Wash and soak mung dhal in morning. In evening drain the water fully and put the mung dhal in a container and close it. In morning when you open the container you will see sprouts.
In a container add water till it slightly cover the mung dhal and start boiling (Don't cook in pressure pan it will become like a paste).

Take few cooked dhal and see whether it is cooked well by pressing in fingers( it will be soft when cooked).
If cooked drain the water (if any) and cool it.
In a frying pan add oil, mustard (it has to splutter), urad dhal, chili, curry leaves if roasted add asafetida , boiled mung dhal, salt and coriander leaves and mix carefully (or it will become paste).

Serve it hot. It is very healthy

Tomato (Thakkali) Rasam

Tomato Rasam - preparation time 10 to 15 mins
Health tips: - Tomato is good to bring down cold, ulcer ,tiredness, etc. Articles say it can even prevent from cancer.

Ingredients:-
Coriander seeds - ½ tsp
Tomato - 1 or 2
Cumin seeds - ½ tsp
Red chili/ Green chili - 3 (split into 2)
Tamarind paste - ¾ tsp or lemon juice - 1 tsp
Toor dhal - 4 table spoon (Boil/pressure cook to soft and keep)
Turmeric powder - ¼ teaspn
Salt - to taste

Preparation method:-
Roast coriander, jeera, chili to slight brown color (you will feel nice aroma). Cool it and grind to powder.

To 1 tumbler of water to that add the powder, turmeric, salt, tamarind paste (if lemon juice add finally when coriander is added), tomato, chili and boil.

Once tomato is cooked mix the cooked dhal with 1 tumbler of water and add this to boiling rasam.

Once it starts boiling switch of the flame.

To one teaspoon of oil add jeera, asafetida roast it and add to rasam.

Add finely chopped curry and coriander leaves to rasam.

Thakkali Thokku (Tomato pickle)

Thakkali thokku (Tomato pickle) - preparation time 15 mins to 20 mins

Ingredients:-
3 - Tomatoes
Mustard oil - 4 to 5 tsp
Asafetida to taste
Mustard - 1 tsp
Fenugreek seed - ½ tsp
Salt - to taste
Chili powder -1 tbsp  (or more according to your taste)

Preparation method:
Heat oil in a pan add mustard. After it splutters add fenugreek seed and asfoetida, tomato and fry well.
When oil separates add chili powder, salt and fry till the raw smell of chili goes off. If you want pickle to be more spicy you can add little chili powder

Ulunthu Vadai (Urad dhal deep fry or indian doughnut)

Urad Vada (Ulunthu vadai) - preparation time 30 to 35 mins
This vadai can be made easily. You have to take care while grinding the flour because you have to use very less water (just sprinkle) while grinding. When we add salt in the end it will be even more watery and difficult to make the vadai. Best method is soak the dhal, remove all the water content add rock salt as required for the flour and grind and just sprinkle water to make a soft dough. When you grind the bubbles will come. The flour will not be heavy it will be light.

Ingredients:-
Urad Dhal - 1 cup (cleaned and soaked for 30 mins. Full and new dhal is preferred)
Onion - 1/2 cup (chopped into small squares)
Green/red chili - 2
Ginger - 1 inch (chopped)
Curry leaves - 2 strings (remove the leaves and chop well)
Coriander leaves - 3 strings (chop well)Salt to taste or (1/2 tsp)

Preparation Method:-
Stain the water from urad dhal fully and put in mixy. Add salt, chili, ginger, little(1 tbsp or 2 tbsp) water to urad dhal and grind to fine paste. Don't add more water then it will be difficult to do vada.
Put the batter in a bowl and add onion, curry leaves, coriander leaves and mix well. Make small ball from the batter and flatten (you can use plastic sheet or make in hand).
Heat the oil and drop the vada very slowly (if you drop fast the oil will split out so be very careful).
After few mins turn the vada repeat this till the vada is golden brown in color.
Remove and place this in tissue to remove excess oil. Tasty vada is ready for you.