South indian Recipes

APPAM
(A type of pancake made from rice
our)
1 c. rice 1/2 c. water.
1/4 tsp. fenugreek 1/8 tsp. baking soda
1 c. cooked rice 1/4 c. vegetable oil
3/4 tsp. salt 1/3 c. coconut milk
Batter has to be ready a day ahead of making this dish . Mix rice and fenugreek
together in water for 3 hours. Grind it in a blender very nely with cooked rice and
salt, adding about 1/2 cup of water. Leave the batter on the top of the refrigerator
or inside the oven for 24 hours to be fermented. An hour before making Appam add
coconut milk and baking soda and make sure that the batter is of pouring consistency.
Over medium heat, spray oil in a fry pan which has a round bottom. When hot, add
1 tablespoon of dough in the middle of the pan. Holding the side handles of the shake
it in such a way that the batter will spread allover the bottom of the pan and make
a circle. Close pan with a lid. In 2 minutes open lid to see if there is any uncooked
dough. If not, Appam is ready. Makes 8 Appams. Eat with sugar and coconut milk.
Brown or white sugar can be added with the batter if you prefer it to be sweet. Reduce
salt to 1/4 teaspoon if adding sugar.


ADAI
(A type of pancake made from dhals)
1 c. rice 2 hot green chilies
1/4 c. chana dhal 3/4 cup water
1/4 c. urad dhal 1/8 tsp. asafoetida
1/4 c. toor dhal salt to taste
2 red chilies 1/4 cup vegetable oil
Mix rice and dhals together and soak in water for 3 hours. In a blender, grind
the mixture of rice and dhals with the green and red chilies, adding about 3/4 cup of
water. The mixture should not be ground nely. It should be of a coarse nature and a
thicker consistency. Mix asafoetida and salt with it. The batter should not need to be
fermented. Adai can be made as soon as the batter is ready. Over medium heat, brush
the griddle with oil. Pour 1/3 cup of batter over the griddle and spread it around.
It should be thicker than Dosai. When golden brown, turn it over to cook the other
side. Take it out of the griddle and serve hot. Makes about 8 Adais. Goes well with
coconut chutney.

PLAIN DOSAI (Rice pancakes)
1 c. rice 7 Tbsp. water
1/4 c. urad dhal 1 tsp. salt
1/4 tsp. fenugreek 12 tsp. melted butter
1 Tbsp. cooked rice
The batter for Dosai has to be ready a day ahead during the summer and two
days ahead during winter before preparation. Soak rice and urad dhal separately for
3 hours. Fenugreek can be soaked with urad dhal. In a blender, grind soaked rice
with 1 tablespoon of cooked rice and 3 tablespoons of water. Urad dhal and fenugreek
have be ground with 4 tablespoons of water. Mix ground dough together well adding
salt. Keep the batter outside on top of the refrigerator for 24 hours to be fermented.
Grease a fry pan or griddle with butter over medium heat. Pour 1/2 cup of batter
over griddle and spread it into a thin round pastry. Pour 1 teaspoon of melted butter
around it and another teaspoon of melted butter on top. When bubbles appear on
top of the batter, about 2 minutes after being poured, turn it over. When both sides
become golden brown, remove from griddle and serve hot. Makes 6 Dosai. Good to
eat with coconut chutney and sambar.

EGG DOSAI
1 egg per dosai 2 tsp. vegetable oil
per dosai
Make batter ready as for plain dosai .Beat an egg in a cup with a fork. Grease
hot griddle with 1 teaspoon of oil over medium heat. Pour 1/2 cup of batter over the
griddle and spread it with a spoon into a round pastry. Pour the 1 beaten egg over
the dosai. Add 1 teaspoon of oil around dosai. In about 3 minutes you'll see bubbles
on the top of the dosai. Turn dosai over for the other side to be cooked. Remove from
skillet when golden brown. Serve hot.

ONION DOSAI
1 Tbsp. butter (melted) per 1/2 c. onion cut long
dosai per dosai
Make the batter as described for plain dosai. Pour 1/2 cup of batter from pitcher
into greased. skillet. O.n top of the pancakes, spread 1/2 cup long thin cut onions and
sprinkle 1 tablespoon of melted butter over it. Turn pancakes when bubbles appear.
When it becomes golden brown, remove from skillet.

MASALA DOSAI
Ingredients for Filling:
3 medium sized potatoes 1/2 tsp. ginger chopped
1/2 c. carrots and peas (frozen) 2 Tbsp. hot green chilies chopped
3 Tbsp. oil 1 Tbsp. coriander leaves chopped
1/2 tsp. mustard seeds 1/8 tsp. turmeric
1/2 tsp. urad dhal 1 tsp. salt
1/2 tsp. chana dhal 1/4 tsp. lime juice
2 c. onions (chopped lengthwise) 1 c. water
Boil potatoes and peel the skin o
. Cut potatoes into small squares. Boil carrots
and peas with 1/4 cup of water. When cooked, strain any extra water. . In a frying
pan over medium heat, heat the oil. Add mustard seeds, urad dhal, chana dhal and
saute. When the dhals turn into golden colors add the onion, ginger, chilies, coriander
leaves and turmeric. Cook over slow re. Add prepared vegetables and salt and saute.
Add lime juice and 1 cup of water. Let the mixture come to a full boil. When half
of the water evaporates, remove from heat and the lling is ready. Make plain dosai
on griddle. When both sides of dosai become golden brown, put 1/2 cup of the above
described potato lling in the middle and fold it in half circle shape. Each dosai takes
1/2 cup of the potato filling.

AVAL DOSAI
(A type of pancake made from rice
akes
called aval which can be obtained only in the Indian stores.)
2 c. rice 1/1 c. yogurt
3/4 c. aval (thick) or 1 c. salt to taste
aval (thin) 1/4 c. vegetable oil
Soak rice in water for 3 hours. Wash aval and soak it in yogurt or buttermilk. Grind
aval with yogurt and rice. Use enough water to make the batter a pouring consistency.
The batter should neither be too thick nor too thin. If to be used immediately, more
yogurt may be added as per taste. Grease the skillet over medium heat. Pour 1/3 cup
of batter and spread it into a thin round pancake. When golden brown, turn it over.
Makes about 15. Tastes good with chutney or sambar

ALL PURPOSE FLOUR DOSAI
1 c. all purpose flour 1 1/2 tsp. salt
1/2 c. buttermilk pancake mix 3 c. water

1 1/2 Tbsp. whole wheat flour 2 tsp. cumin seed
1 1/2 Tbsp. rice flour 1 tsp. mustard seed
1 1/2 Tbsp. cream of wheat 1 tsp. green pepper chopped
1 1/2 Tbsp. cream of rice 1/2 c. oil
1/4 c. buttermilk
Mix ingredients (1 through 8) in water and make the batter. Leave the batter
out for3 hours. After 3 hours, fry cumin seeds, mustard seeds, green pepper with 2
tablespoons of oil in a skillet over medium heat until they pop up. As soon as you hear
the cracking noise, pour this mixture into the already prepared batter and mix it well.
Over medium re, grease the skillet. Pour 1/2 cup of batter over skillet and spread
It around Into a thin pastry with a spoon. Spread 1 teaspoon of oil around pancake.
When the
our on top of the pancake seems to be cooked, turn it over. When golden
brown, remove from skillet. Serve hot. Makes 10 dosai. Eat with coconut chutney
and sambar.

IDLI (Steamed rice patties)
The dough for idli has to be ready a day ahead of preparation. Soak rice and urad
dhal separately for 3 hours. Blend soaked rice with 1 tablespoon of water, cooked rice
with 1 tablespoon of water and urad dhal with 1/3 cup of water. All three items have
to be ground nely. Mix all three batters together adding the needed salt also. Keep
the batter outside on top of the refrigerator for 24 hours to be fermented . If using idli
plates that go inside the pressure cooker, grease the plates with oil and ll the holes
with batter. Steam cook inside the pressure cooker far 7 minutes . If using idli plates
that have its own steamer (idlipan) spread damp white cloth on the top of the holes
and ll the holes with batter and steam cook . Makes about 10 idlis. Eat with coconut
chutney, sambar and idlipodi. (Note: Idlipodi is a powder made from sauteing 1 cup
of red chilies, 1/2 cup of urad dhal, 1/4 cup of chana dhal and 1/4 cup of sesame seeds
in a drop of oil until golden brown and then grinding them into a coarse powder.)

PUTTU (Steam cooked rice
our)
1 c. rice flour 1/2 c. sugar
1/8 tsp. salt 1/2 c. coconut
1/2 c. water 7 pods cardamom
Mix rice
our, salt and water and steam cook in a pressure cooker for 5 minutes.
Add sugar, coconut and powdered cardamom. Mix well. Can be served as a snack
also. Makes into 2 cups.

VENPONGAL
(A rice preparation with moong dhal)
3 c. water 1 stick butter
1/3 c. moong dhal 1 tsp. whole black pepper
1 c. rice 20 cashew nuts
1 tsp. salt 1 tsp. cumin seeds
Add 3 cups of water with moong dhal, rice and salt and cook it on the stove over
medium heat. When the mixture becomes soft and the water is gone, take it out of
the stove. If you cook it in a pressure cooker it will be cooked in 5 minutes. Over
medium heat, melt the butter in a frying pan. Add the pepper to it and saute. Add
the cashew nuts. A minute later add the cumin seeds. As soon as the pepper and
cumin seeds start to pop and the cashews turn golden brown, remove the pan from
the stove and pour the golden mixture into the cooked rice and moong dhal. Serve it
hot. Eat venpongal with Sambar. Serves enough for 4 people.

UPPUMA
A cream of wheat preparation more or less
like the Southern grits but is mixed with Indian spices

1 c. cream of wheat 1/2 tsp. ginger pieces
1/2 tsp. mustard seeds 2 Tbsp. onions {chopped)
20 cashew nuts 1 hot green pepper, chopped
2 tsp. split urad dhal 2 c. water
4 Tbsp. vegetable oil 3/4 tsp. salt
Slightly brown cream of wheat for 4 minutes i.n a skillet over medium heat and
set it aside. In another pan, saute mustard seeds, cashew nuts, urad dhal in oil over
medium heat until golden brown. Add ginger, onion, chopped green pepper and let it
simmer uncovered for three minutes. Add 2 cups of water and salt with the boiling
ingredients. Let the water come to a full boil. Add the browned cream of wheat while
stirring. Keep on stirring for 5-7 minutes and by that time cream of wheat will be
well cooked. It is good when served hot. Cooked uppuma comes up to 3 cups. Eat
uppuma with chutney or yogurt and pickles

COCONUT RICE
Ingredients for 4 to 6 servings
1 c. rice 11 cashew nuts (split into 2)
2 Tbsp. melted butter 1/2 tsp. mustard seeds
3 or 4 whole green chilies or red
2 tsp. urad dhal peppers (cut into pieces)
2 tsp. chana dhal 1/2 fresh Coconut, shredded
1/2 tsp. cumin seeds 2 tsp. salt
Cook rice separately and let it cool for a while. In a sauce-pan, add melted butter
or ghee and mustard s eds and fry in low heat until the seeds start popping. Then
add urad dhal, chana dhal cumin seed, cashew nuts, chili or pepper and fry until the
dhals are light brown. Add Coconut shreds and fry on low heat until the coconut is
slightly brown. Always stir constantly while frying. Add salt and rice and mix well.
Note: Depending on your taste you can vary the proportions of the above ingredients

EGGPLANT RICE
(Vangi Bath)
Ingredients for 4 servings.
1 c.rice 1 lb.eggplant
2 c. water 1/8 tsp. turmeric powder
1 1/2 tsp. mustard seeds 1/8 tsp. asafoetida
10 curry leaves salt to taste
10 tsp. oil 4 cashews
2 onions (medium), chopped
Masala Ingredients:
1 tsp. chana dhal 4 red chilies
1 tsp. coriander seeds 1 tsp. urad dhal1
Fry masala ingredients in 1 tsp. oil until golden brown in a fry pan over medium
heat. Dry blend mixture into a powder. Cook 1 cup of rice with 2 cups of water
and cook in pressure cooker for 5 minutes. In a fry pan, saute mustard seeds, and
curry leaves in oil. When mustard seeds start popping, add chopped onion, eggplants,
turmeric powder, asafoetida, salt and ground masala powder. When eggplant is fried
well, remove the skillet from heat and pour the eggplant mixture into rice. Mix the
rice with eggplant. Top it with roasted cashews.
2.7 LEMON

LEMON RICE
Ingredients for 4 to 6 servings.
1 c. rice 12 cashew nuts (raw) split
2 Tbsp. melted butter or ghee into 2 or 4 pieces)
1/2 tsp. mustard seeds 5 green or red chilies
2 tsp. urad dhal (cut them into pieces)
2 tsp. chana dhal 1 or 2 carrots, shredded
2 tsp. cumin seeds 2 tsp. salt
juice from 1 whole lemon
Cook rice separately and let it cool for a while. In a saucepan add ghee a d mustard
seeds and fry it on low heat, until1 the seeds start popping. Then add urad dhal, chana
dhal, cumin seeds, cashew nuts, chilies or red pepper and fry them until they are light
brown. Add shredded carrots and fry for 5 minutes. Always stir constantly while
frying. Add salt, rice and lemon juice and mix well. Note: Depending on your taste
you can vary the proportions of the above ingredients .

TAMARIND RICE
(Rice mixed with a tartar flavored sauce)
Ingredients for 4 to 6 servings.
1 c. rice 2 tsp. split urad dhal
2 c. water 1 Tbsp. chana dhal
3 Tbsp. vegetable oil 2 tsp. curry leaves
1 tsp. mustard seed 2 red peppers (whole)
1/8 tsp. asafoetida (powder) 1/2 tsp. coriander seeds
salt to taste 1/2 tsp. fenugreek
1 tsp. tamarind paste
(dissolved in 1 Tbsp. water)
Cook 1 cup of rice with 2 cups of water as explained in the directions for making
plain rice. In a fry pan, heat oil1 and saute mustard seeds, urad dhal, chana
dhal, (which should have been soaked in water for an hour) curry leaves, pepper and
14 2 KINDS OF RICES
asafoetida. When the whole mixture turns into golden colors remove from heat and
add the salt and tamarind in the hot mixture and mix it well. Pour the whole mixture
into the cooked plain rice and mix it well. Dry fry coriander seeds and fenugreek
and powder it in the blender and mix it also with the rice . In the type of tamarind
rice which is prepared in Andra Pradesh, instead of mixing dry fried coriander and
fenugreek, they dry fry 2 tablespoons of sesame seeds and powder it in the blender
and mix it with the rice . For trips, travels and also for outdoor camping, you can
take tamarind rice since it does not spoil easily.

TOMATO RICE (Type I)
Ingredients for 3 to 4 servings.
1 c. rice 1 Tbsp. oil
2 c. water. 1 onion
1/2 tsp. cumin seeds 3 large tomatoes(cut)
1/2 tsp. mustard seeds 2 or 3 green chilies (diced)
1 tsp. chana dhal
Cook the rice with 2 cups of water as explained in plain rice. Fry cumin seeds,
mustard seeds and chana dhal in a tablespoon of oil, until the mustard seeds pop and
the dhal is golden brown. Saute the onions. Add the tomatoes and green chilies and
cook for 10 minutes. Mix the rice with the paste well and garnish with coriander
leaves.

TOMATO RICE (Type II)
1 c. basmati rice Masala ingredients:
3 medium size well ripened 2 or 3 cloves garlic
tomatoes 1 tsp. .poppy seeds
1 medium size onion 1/2 tsp. coriander powder
l or 2 hot green hot peppers 1/4 tsp. black pepper, powdered
1 red chili
1/2 x 1/2 inch cinnamon
2 Tbsp. oil salt to taste
2 Tbsp. butter
Clean the rice. Blanch the tomatoes, cut into moderately small pieces and keep
separately. Thinly slice the onion and slit the green hot pepper lengthwise. Grind
the masala ingredients, adding enough water to make it into a smooth paste. Heat
2 tablespoons of oil in a heavy bottomed saucepan and saute onion and chilies until
lightly brown. Then add the masala paste and fry until the raw
avor is lost and
oil separates. Add the tomato pieces and keep stirring for about 5 minutes. Add 1
1/2 cups of water and let it boil. When water boils, add rice and salt. When rice is
three-fourth cooked, add the butter, cover it and let it cook in the oven preheated at
350 degrees F. for 15 minutes. Coriander leaves may be added before leaving it in the
oven.

YOGURT RICE
(Rice mixed with yogurt)
Ingredients for 4 to 6 servings.
1 c. rice 1 Tbsp. oil
2 1/2 c. water 10 curry leaves
1 c. yogurt 1 hot green pepper (cut
1 c. Sour cream into 2 or 3 pieces)
salt as per taste 1/8 tsp. asafoetida powder
1/2 tsp. mustard seeds 1 red pepper (break into
1/2 tsp. urad dhal 2 or 3 pieces)
10 sliced pieces cucumber 1/4 x 1/4 inch fresh ginger
10 sliced pieces tomato 1 tsp. coriander leaves
(chopped)
Cook 1 cup of rice with 2 1/2 cups of water as explained in the directions for plain
rice. Mix the rice with yogurt, sour cream and salt well. If you make yogurt rice in the
morning to eat in the evening, you may use 1 cup of warm milk in the place of Sour
cream. In a fry pan, saute mustard seeds and urad dhal in oil. When mustard seeds
pop, add curry leaves, asafoetida, chopped green and red pepper, ginger and coriander
leaves. When the whole mixture turns into golden color, remove from heat and pour it
into the yogurt mixed rice. Mix well and garnish it with tomato and cucumber pieces.
In the course of the day, if the yogurt rice gets solidi
ed, add warm water to bring it
to the semi-solid consistency. Good to serve this at picnics. Since it does not spoil
fast, can be carried to be used as a lunch during short trips, specially in hot summer
season.

GHEE RICE
2 c. Basmati rice 4 cloves
3 1/2 c. water (hot ) 4 pods cardamom
1 big onion cut lengthwise 1 tsp. garlic powder
1/4 c. ghee (melted butter) 1/2 tsp. ginger powder
1/2 inch cinnamon stick 1 tsp. salt
Wash and soak the rice in warm water for 1 hour. In a 2 1/2 quart saucepan, heat
the ghee. Add cinnamon, cardamommom, cloves and onions. Fry till onions become
slightly brown. Add garlic and ginger powder, rice and 3 1/2 cups of hot water. When
the water comes to full boil, add the salt, lower the heat and cover. Stir it once after
10 minutes. Then cover it and cook for another 15 minutes. Remove from heat when
the water is gone and rice is soft. Serve rice with any kurma (a type of vegetable or
meat curry.

BUTTERMILK KULAMBU
3 tsp. oil 1 medium sized hot green
1 tsp. cumin seeds pepper (chopped)
1 tsp. toor dhal or chana dhal 1 cucumber, 1 bell pepper and
1 Tbsp. rice 1/4 eggplant (vegetables)
1 Tbsp. coconut (scraped) 1/2 tsp. mustard seeds
1 Tbsp. curry leaves 1/2 tsp. urad dhal
1 c. buttermilk salt to taste
Fry in a teaspoon of oil, cumin seeds, toor or chana dhal and rice for 3 minutes
and blend them in the grinder with coconut and green chilies, adding 1/8 cup of water
into a smooth paste. Cut vegetables into small pieces and wash them in water. Heat
2 teaspoons of oil 1 in a heavy bottomed saucepan and saute mustard seeds, urad
dhal and curry leaves. When urad dhal becomes golden brown, add all the vegetables
and salt. When vegetables cook halfway, add the masala paste and keep stirring. If
it sticks to the bottom, add 1/2 cup of water. When the vegetable mixture comes to
a full boil, add the buttermilk. When the buttermilk mixture is about to boil remove
from heat. Serve it hot with rice. (Do not boll buttermilk.)

PARUPPU CURRY (Dhal Curry)
1 c. toor dhal 2 Tbsp. oil 1/2 tsp.
1/4 tsp. turmeric 1/2 tsp. mustard
1/4 tsp. asafoetida powder 1/2 tsp. urad dhal
3 c.water 1 hot green pepper
1/2 tsp. salt 2 Tbsp. onion (chopped)
In a pressure cooker, cook toor dhal with turmeric and asafoetida in 4 cups of
water. When toor dhal becomes soft, remove from heat. Add salt. Keep this aside.
In a fry pan, heat oil. Add mustard seeds and urad dhal. When mustard seeds crack
and urad dhal becomes golden brown, add chopped green pepper and onion. When
onion turns into golden colors, pour toor dhal, mixture into it. Remove from heat and
serve it with rice. 8 servings.

PARUPPU URUNDAI KULAMBU (Lentil Ball Stew)
1 c. toor dhal 1/2 tsp. mustard seeds
2 red chilies 1/2 tsp. split urad dhal
2 tsp. salt 1 tsp. curry leaves
3 Tbsp. vegetable oil 1 1/2 tsp. sambar powder or
1 small ball tamarind {size of lime)
Masala ingredients to be blended:
3 red chilies, 1 Tbsp. coriander
1 tsp. cumin seed, 6 black peppers (whole)
1 tsp. urad dhal 1 tsp. chana dhal and
1/4 tsp. asafoetida
Soak toor dhal for 2 hours and then wash it and grind it with chilies and 1 teaspoon
salt adding 1 tablespoon water. In a fry pan add 2 tablespoons of oil1 and heat it over
medium heat. Add the ground paste and saute for 10 minutes. Remove from heat and
let it cool. Make the paste into small balls of about lime size. Soak tamarind in warm
water for 1 hour and make a juice of about 2 cups. In a skillet, add 1 tablespoon of oil
and saute mustard seeds, urad dhal and curry leaves. When mustard seeds crack and
urad dhal becomes golden brown, add tamarind, water, sambar powder (which can be
bought in the Indian stores or it con be made by the grinding of Masala ingredients
in a blender) and 1 teaspoon salt. Let the mixture come to 0 full boil. Then add
the balls made of toor dhal. After 15 minutes, remove the curry from the stove. This
curry goes well with rice.


EGGPLANT PULIKULAMBU
4 red chilies 1/4 c. water
2 tsp. coriander seeds 1 boll tamarind (size of lime)
8 Tbsp. oil 1/2 tsp. urad dhal
2 tsp. cumin seeds 1/2 tsp. mustard seeds
1/8 tsp. turmeric 1 onion, chopped
3 Tbsp. coconut (shredded) 1 eggplant
or 2 Tbsp. sambar powder 1 tomato
instead of above 1 1/2 tsp. salt
Fry red chilies and coriander seed in 1 teaspoon of oil until golden brown and grind
them with cumin seeds, turmeric and coconut, adding 1/4 cup of water into a smooth
paste. (In place of this paste you con also use ready-made sambar powder. If using
sambar powder, use 2 tablespoons of it and also the ground paste of shredded coconut)
.Soak tamarind in 2 1/2 cups of warm water for 1/2 hour and make a juice by pressing
the pulp. Remove pulp by a strainer. In a saucepan with the heavy bottom, heat the
rest of the oil. Add urad dhal and mustard seeds. When mustard seeds crack, add 2
onions. When onion turns into golden color, add the vegetables which should be cut
in cubes. Keep stirring the vegetables for 5 minutes and then add the masala paste
or powder, tamarind juice and salt (cooked black eye peas of 10 oz. or cooked kidney
beans or any other type of cooked beans of about 10 oz. can be added also at this
point if one prefers.) When vegetables become cooked, pulikulombu will get thicker.
Remove from heat and serve it hot with rice. 7 servings. In place of eggplant you can
use potato, okra or any other type of vegetable you may wish.

TOMATO RASAM
1 small ball tamarind (size of 2 Tbsp. coriander leaves chopped
lime) 1 tomato
1 Tbsp. toor dhal 2 tsp. oil
1/2 tsp. black Pepper (powder) 1/2 tsp. mustard seeds
1 tsp. cumin seeds (crushed) 1/2 tsp. fenugreek
6 cloves garlic (crushed) 1 tsp. curry leaves
(or use 1 tsp. Rasam powder 1 red chili
instead of above 3 items)
Soak tamarind in 1 cup of warm water. Then press the pulp and get the essence
out. Add 2 more cups of water and make tamarind juice of 3 cups. Remove the pulp
by a strainer. Wash and cook toor dhal with 2 cups of water. When dhal is well
cooked, remove from heat and mix tamarind water, block pepper, crushed cumin seed,
garlic and pieces of coriander leaves. Cut tomato into small pieces and crush them
into tamarind water. In a fry pan heat 2 tsp. oil over medium heat. Add mustard
seeds. When they crack, add fenugreek, curry leaves and broken red chilies. When
this mixture turns golden brown, pour tamarind water into it. In about 5-7 minutes
small bubbles will pile on top. Remove from heat immediately (do not let it boil).
Goes well with rice.

LEMON RASAM
juice from 1 lemon 1/4 tsp. turmeric powder
1x1 inch ginger chopped 1 tsp. mustard seeds
2 green chillies chopped 1/2 tsp. salt
2 tomatoes 1/2 tsp. salt
1/4 c. toor dhal 1 Tbsp. coriander leaves
Cook toor dhal with 2 cups water and 1/8 teaspoon turmeric powder until it
becomes soft. Heat oil and add mustard seeds. When thy pop add ginger and chillies
and fry for a minute. Add tomato pieces, 1 cup water and 1/8 tsp. turmeric paste
and boil for 5 minutes. Add salt. To the cooked toor dhal add 2 cups water and mash
well. Add this to the rasam and boil for 2 minutes. Remove from heat and add lemon
juice and coriander leaves. Mix well.

SAMBAR

3 Tbsp. oil 2 red peppers broken
2 tsp. mustard seeds 4 green peppers slit
1 tsp. fenugreek 5 curry leaves
1 tsp. cumin seeds 1/4 tsp. asafoetida (optional)
1 ball tamarind (lime sized) 2 cups water
1 c. toor dhal 4 c. water
1 tsp. salt 1 Tbsp. Sambar powder
2 cups vegetables cut into 1x1 cm
pieces (eggplant, turnips, okra, etc.)
Soak tamarind in 2 c. warm water for 15 minutes. Mix and sieve squeezing out
the juices. Save. Cook toor dhal in 4 cups of water (easily done in a pressure cooker).
Set aside. Heat oil in large frying pan, and add mustard seeds, fenugreek, cumin seeds
28 5 VEGETABLE CURRIES
and dried red chili. When mustard seeds start popping add green-chillies and curry
leaves and stir for a minute. Add vegetables and saute over high heat for 5 minutes.
Add tamarind juice, sambar powder, and salt, reduce
ame to a simmer; cover and
cook until vegetables are done. Add cooked toor dhal, mix, bring to a simmer and
serve hot.

PLAIN SAMBAR

1 ball of tamarind (size of lemon) 2 cups hot water
3 Tbsp. oil 2 tsp. mustard seeds
1 tsp. cumin 1 tsp. fenugreek
1/2 tsp. asafoetida(optional) 2 dry red chillies
4 green chilies slit 5 curry leaves (optional)
1 cup toor dhal 4 cups water
1/8 tsp. turmeric
2 cups vegetables cut into 1 cm cubes 2 Tbsp. sambar powder
(eggplant, turnip, potatoes, okra) 1 tsp. salt
Soak tamarind in 2 cups of hot water for 15 minutes. Mix and sieve, pushing out as
much of the tamarind juice as possible. Set aside. Cook toor dhal in 4 cups of water
and turmeric (quick with a pressure cooker). Set aside. Heat oil, add mustard seeds,
cumin, fenugreek, asafoetida, split red chillies. When mustard seeds pop, add curry
leaves and green chillies. Stir a few times. Add cut vegetables, and saute for a few
minutes. Add tamarind juice, salt, samba powder, bring to a boil cover and simmer
until vegetables are cooked. Add to cooked toor dhal, mix thoroughly and serve hot.


COCONUT SAMBAR
Masala Ingredients:
1 c. coconut (shredded) 1 tsp. chana dhal
1 tsp. fenugreek 2 red chilies
3 tsp. coriander seeds 1/8 x 1/8 inch asafoetida
3/4 c. toor dhal 1 potato
1 small ball tamarind (size of lime)
2 carrots 1/8 tsp. turmeric
1 bell pepper 1 1/2 tsp. salt
1 tomato 3 Tbsp. oil
1 onion 1/2 tsp. mustard seeds
1/4 eggplant
Fry a11 masala ingredients in 1 tablespoon of oil in a fry pan over medium heat
until golden brown and grind them in a blender adding 1 cup of water into a ne
paste. (In place of this you can also use sambar powder. If using sambar powder, use
1/2 tablespoons of it and also the ground paste of 1 cup shredded coconut sauteed in
1 tablespoon of oil.) In a pressure cooker, cook toor dhal with 4 cups of water for 5
minutes and keep it aside. Soak tamarind in 1 1/2 cups of warm water for 1/2 hour
and take the essence out of it. Remove the pulp by pouring it through a strainer.
Cut all vegetables (potato, carrots, bell pepper, tomato, .onion and eggplant) in small
sizes. In a heavy-bottomed saucepan, cook vegetables in 1 1/2 cups of tamarind water
mixed with turmeric and salt. When vegetables are cooked, add the ground masala
paste (or masala powder and coconut paste) and cooked toor dhal. When the whole
mixture comes to a full boil, remove from heat. In a fry pan, saute mustard seeds in
oil. When mustard seeds crack, remove the fry pan and add into the mixture of toor
dhal and vegetables. Serve it hot with rice.

TOMATO AND CARROT SAMBAR
1 cup toor dhal 1/2 tsp. urad dhal
1 small ball tamarind (size) 1/2 tsp. fenugreek
lime) 1/4 tsp. asafoetida
3 tomatoes 2 tsp. salt
1 carrot 2 tsp. sambar powder
1 onion (large) 2 Tbsp. coriander leaves chopped
3 Tbsp. oil
1/2 tsp. mustard
In 4 cups water cook 1 cup toor dhal in a pressure cooker for 5 minutes and keep
it in the cooker. Soak tamarind in 1 cup of water for 1 hour and make a juice of 2
cups. Wash and cut vegetables (tomato, carrot, onion) into medium sized pieces. Ina
a fry pan, heat oil over medium heat and saute mustard seed urad dhal, fenugreek
and asafoetida until they become golden brown. Add curry leaves also if you have
them. Add the vegetables into it. Stir for 5 minutes. Then add salt, sambar powder,
tamarind juice, and coriander leaves. Remove the fry pan from heat and add to the
cooked toor dhal and cook for 3 minutes.

VATHAL KULAMBU
(Curry with dried vegetables)
Note: Any kind of dried vegetables can be used. But sundaikai and molathakkalikai
are the 2 main dried vegetables can be bought in the Indian stores. You can also dry
vegetables during summer in the sun.
2 Tbsp. oil 2 red chilies
1/3 c. dried vegetables 1/2 tsp. fenugreek
1/2 tsp. mustard seeds 2 tsp. sambar powder
1 tsp. chick peas 1/4 tsp. turmeric powder
1 tsp. curry leaves 1/2 tamarind, size of lime
1/2 tsp. asafoetida salt to taste
1 tsp. rice flour

Soak tamarind in 1 cup of warm water for an hour and make 1 cup of concentrated
tamarind juice by loosening the pulp. In a medium saucepan, over low heat, saute in
2 tbsp. oil the next 7 ingredients. When the mixture turns into a golden brown color,
add tamarind juice, salt and sambar powder. Let it boil for 15-20 minutes. Mix 1 tsp.
rice
our in 2 tbsp. cold water and pour it into the curry. When the mixture comes
to a full boil, remove from the heat and serve it hot with rice. 3 or 4 servings.

SPINACH MASIAL
1 lb. spinach 3/4 c. water
1 tomato 1/4 tsp. tamarind extract
4 cloves garlic 1 Tbsp. oil
2 Tbsp. onion (chopped) 1/2 tsp. urad dhal
2 hot green peppers 1/2 tsp. mustard seeds
3/4 tsp. salt
In a saucepan, cook spinach, tomato, crushed garlic, onion, pepper and salt in 3/4
cup of water. When spinach becomes very soft (cooked well) remove saucepan from
heat. Let it cool for about 1/2 hour. Pour the spinach mix and tamarind into the
blender and grind it into a smooth paste. Heat oil in a frying pan and saute mustard
seeds and urad dhal. When mustard seeds crack, add the spin(]ch mixture into it. Stir
the mixture well and remove from heat. Goes well with plain rice.

CUCUMBER KOSUMALLI
2 cucumbers 1 lemon
1/2 c. moong dhal 2 tsp. oil
1 tsp. mustard 2 Tbsp. coriander leaves
1/8 tsp. asafoetida 1 tsp. salt
Peel the skin o
the cucumbers and shred them Soak moong dhal in a cup of water
for 15 minutes. Remove the water and spread the dhal on a paper towel for 2 minutes.
Add the dhal and salt to the cucumber. Soak asafoetida in 2 teaspoons of water for
10 minutes and mix this asafoetida water with the cucumber. In a fry pan heat 2
teaspoons of oil and add mustard seeds. When mustard seeds crack, remove pan from
heat and pour the cracked mustard seeds into the cucumber. Take juice out from 1
lemon and add it to the cucumber mixture. Garnish it with coriander leaves.

PARUPPU
(Dhal) THUVIYAL
1/2 c. toor dhal 1/4 coconut
2-3 red chilies 1/4 tsp. salt
1 tsp. oil 1/2 c. water
Saute toor dhal and chilies in oil until golden brown. Grind coconut, dhal, chilies
and salt in a blender with 1/2 cup of water, into a ne paste. Goes well with rice.
May add a clove of garlic when grinding.

TOMATO PACHADI
3 tomatoes 1 tsp. rice flour
1 onion 1/2 tsp. mustard seeds
1/2 c. frozen peas 1/2 tsp. urad dhal
salt to taste 2 Tbsp. oil
1/8 tsp. turmeric 2 Tbsp. bell pepper (chopped)
1/2 tsp. sambar powder 2 Tbsp. coriander leaves
1/2 c. water
Cut tomatoes and onion into small pieces. Cook tomatoes and peas with salt,
turmeric and sambar powder in 1/2 cup of water. ]When vegetables become soft,
mix 1 teaspoon of rice
our with teaspoon of water and pour it into the tomato-pea
mixture. Stir the mixture, let it come to a boil and remove from heat. In a fry pan,
over medium heat, saute mustard seeds and urad dhal in oil. When mustard.seeds pop,
add onion and pepper. When onion becomes golden brown, pour this into vegetable
mixture. Garnish with coriander leaves and stir well. 6 to 8 servings.

VADAHAM (Dried Rice Sticks)
3 green hot peppers ] to 1 tsp. tapioca
1 pinch asafoetida ] be 1 c. rice flour
salt to taste ] ground 2 tsp. lime juice
Needed utensils: Murukku shooter.
In the mini-blender, grind green pepper, asafoetida and salt with 1/4 cup of water
into a ne paste. Well cook tapioca in a saucepan with 1/4 cup of water until it
disintegrates with the water. When the mixture becomes glue-like
uid, add 1 1/2
cups water and the above ground paste into it. Let the whole mixture come to full
boil. Add rice,
our, stir the mixture. Close it with a lid and remove from heat.
After an hour add the lime juice and mix it well. Preheat oven to 450 degrees. In a
Murukku shooter attach any kind of plate you may prefer. Fill the Murukku shooter
with the dough. Press it to make any round design you would want on the top of the
aluminum foil spread on a tray. Dry it in the oven. Heat the oven and leave the tray
inside. After awhile turn the oven o
. When the heat wears o
, turn the oven on
again. Repeat this process until they all dry well. Then store these pieces in airtight
cans. Looks like macaroni. Keeps for months. Deep fry few pieces in oil at a time
whenever you wish.

Crunchy curd ric
(taken from khana khazana)

Ingredients
For rice:
1-cup rice
2 ½ cups milk
½ cup curd.
for tadka:
2 tsp oil
½ tsp mustard seeds
1 tsp split black gram dal
2 red chillies
1 tsp jeera
1 tbsp cashewnuts
10-15 fresh curry leaves
for dressing:
1 tbsp finely chopped cucumber
1 tbsp finely chopped carrot
1 tbsp finely chopped apple
1 tbsp finely chopped coriander
10-12 black grapes
salt as per taste
Directions
Wash and soak rice in sufficient water for 10 mins.
Now drain the water and add milk and pressure-cook for an extra 5 mins than regular rice
Lightly mash the rice when still hot. Cool and add salt and curd.
Heat oil and fry all the ingredients for tadka and pour into the rice and mix well.
Add all the ingredients for dressing and mix very well.
Adjust salt as per taste. Cover and keep aside for 1hour.

Tomato Bhath
Tomato flavored rice - quick n easy

(taken from Khana Khazana)
Ingredients

4 cups cooked rice (any leftover rice is also great)
½ tsp mustard seeds
4 medium tomatoes (chopped)
1/4 tsp haldi
½ tsp chilli powder
Pinch of hing
1 sprig curry leaves
3 green chillies, slit
2 tbsps chopped coriander
Salt to taste
1 tbsp oil
Directions
Heat oil in a non stick wok
Temper the mustard seeds, hing and green chillies
When they splutter, add the tomatoes and cook till the tomatoes lose their shape and become soft and pulpy
Add salt, haldi, chilli powder and curry leaves and saute 5 minutes more
Add the cooked, left over rice and saute for another 5 minutes
Garnish with coriander leaves
Serve hot with plain curd or pickle and papad.