Wednesday, 7 October 2009

Arachu Vitta Sambar


Thur dal (cooked and mashed) – 1½ cups
Drumsticks (cut) – ½ cup
Onion (chopped) – 2
Tomatoes (chopped) – 2
Tamarind extract – ½ cup(lemon size tamarind pulp)
Oil - 4 tbsp
curry leaves

Bengal gram dal (channa dal) – 2 tbsp
Urid dal - 1 tsp
Coriander seeds (dhania) – 2 tbsp
Red chillies – 6
Fenugreek seeds (methi) – 1 tsp
Coconut (shredded) – 3 tbsp
asafoetida powder - one pinch


Pressure cook the Toor dal with a pinch of Turmeric powder in it. Keep it aside.
In a small pan, pour a drop of oil and fry, coriander seeds, channa dal, urid dal, fenugreek seeds, red chillies with a pinch of asafoetida powder, to golden brown. Turn off the stove and now add the coconut to the above said ingredients. Grind it into a fine paste and keep it aside.

Heat oil in a pan and add chopped onions. Fry till the onions turn brown and then add tomatoes and drumstick. Once the tomatoes turn mushy add dal and the ground paste. mix well for 3 min.
Add the tamarind extract and two cups of water and let it cook for 15-20 min on medium heat. Heat oil in another pan, add mustard, curry leaves and once the mustard starts to splutter add to the sambar mixture. Turn off the heat and serve with rice.

Sunday, 2 August 2009

Lemon Rasam

Special about this rasam is , we dont need tamarind or any rasam powder to prepare this.


Boiled Toor dal - 4 tablespoons.
Tomato - 1 Small - Big cut pieces.
Green Chillies 3 cut length wise.
Ginger - finely cut one small piece (optional)
Salt to taste
Hing - Little
Turmeric Powder ¼ tsp
2 ½ to 3 table spoons of Lime juice.
Water - 2 glasses.


Curry leaves.
Coriander leaves.


Mustard seeds : ¼ tsp.
Cumin seeds: ¼ tsp.


In a vessel put Cooked dal, Slit green chillies, Chopped ginger,Salt, Hing , Turmeric powder and 1 glass of water, mix well.
Bring to a boil, when it starts boiling add cut tomato and boil till the green chillies cooked (colour of green chillies will change.)
Now, add remaining water and boil till foamy.
Switch off, squeeze lemon juice.
Garnish with Curry and Coriander leaves.
Season the ingredients with oil.
Serve with hot rice.

Wednesday, 15 July 2009

Sundal kuzhambu or kadalai kuzhambu


Channa(chick peas)- ¾ cup
Onions- 2 (if large or 3 if medium) chopped finely
Tomatoes- 1 ½ chopped finely
Green chilli-1 slit into two
Oil- 4 tsp
Tamarind- small lemon size
Mustard seeds- ¼ tsp
Curry leaves- a few
Fenugreek- ¼ tsp
Chilli powder- ½ tsp
Coriander powder- 1 tsp

To grind

Coconut- 4 tsp
Pearl onions- 5
Jeera- ½ tsp
Pepper- ¼ tsp
Tomato – ½
Sambar powder- ½ tsp

Grind all this to a very fine paste.


Soak the channa for 2 hrs. Pressure cook and keep it aside. soak the tamarind in water and squeeze the juice out of it. Keep aside.

Heat oil in a pan and add mustard seeds. When it splutters add curry leaves,fenugreek seeds, onions and green chilli. Saute for some time till the onions become and then add the cut tomatoes. Saute for some time till the tomatoes become mushy.Add the channa , chilli powder and coriander powder and saute for 1 min. Then add tamarind water and salt to tastea nd saute it. Then add the ground paste and Add 1 cup of water to it. Cover it partly with a lid and keep in a medium flame. After 5 min, Remove from fire when oil floats on top. Then garnish will coriander leaves.
Serve hot with rice .

Monday, 13 July 2009

Appala Kuzhambu or Pappad Curry

Good recipe for both Chapathi's and Rice.

Appalams - 6
Onion - 1 big onion
Tomato - 1 big
Garlic - 3 to 4 big flakes
Ginger - 1 inch piece
Channa dal - 3 fistfuls
Mustard seeds - 1 Teaspoon
Urad Dal - 1 Teaspoon
Chilli Powder - 2 Teaspoons
Dhaniya Powder - 2 Teaspoons
Turmeric - A pinch

Oil - 1 Tablespoon


Soak channa dal in water for some time and pressure cook till soft. Fry appalams and keep aside. Chop onion and tomatoes.

Little amount of onions you have chopped + tomatoes + 1 fistful of cooked Channa dal + Pinch of Jeera and Turmeric Powder + Ginger and garlic. Grind everything and make it as paste.

Heat oil in a pan and add mustard seeds, urad dal and curry leaves. Fry till light brown. Add tomato, chilli powder, turmeric, dhaniya powder and salt. Fry till the tomato is almost cooked. Add the channa dal and ground paste and cook on a medium heat till a semi liquid consistency is reached. Add litte water and boil for 5 min.
Break each appalam into 3 or 4 pieces and add to the curry. Simmer on a low heat for 3 or 4 minutes. Remove from heat and garnish with coriander leaves.

Friday, 26 June 2009

Kara Kuzhambu

1. Small Onion 6 to 7 sliced.
2. One Tomato chopped
3. Garlic pods 4 to 5
4. Any One vegetable (lady’s finger, brinjal, bitter guard or drumstick)
5. Tamarind Paste 3 tsp or One lemon size. (To dilute in ¾ cup).
6. Hing little.
7. Red Chilli Powder 1 ½ tsp to 2 tsp
8. Coriander Powder 1 ½ tsp to 2 tsp.
9. Sambar Powder ½ tsp.
10.Turmeric powder little

For grinding:
1. Coconut 1 table spoon or coconut milk 1 table spoon. This takes out the extra hot and extra sour out of the dish.
2. ½ tsp Poppy seeds.

For seasoning:
1. Oil 2 table spoons.
2. Mustard seeds ½ tsp
3. Cumin seeds ¼ tsp
4. Fenugreek seeds ¼ tsp
5. Fennel seeds ¼ tsp
6. Urad dal and Channa dal ½ tsp.
7. Curry leaves one string

Heat oil in a pan or kadai and season with the above and fry onion and garlic till Golden brown.
Now add chopped tomato and fry till it becomes pulp and next goes the vegetables for few minutes (4-5 mins) of frying.
Add all powders, mix well and pour tamarind diluted water.
Bring it to a boil, till Oil floats on top.
Add the grinded Coconut or Coconut Milk and bring it to a boil for few minutes.

Ready -> Tasty and Spicy Kulambu is ready.

Friday, 29 May 2009

Vendakkai Puli Kuzhambu


vendakkai - 1 lb
Small onion - 10 nos or large onion - 1 ( chopped ) Tomato - 1
Red chilli -2
Mustard seeds - 1/ 2 tsp
Fenugreek seed ( methi ) - 1/2 tsp
Corriander powder - 2 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Seasame oil - 2 tbsp
Curry leaves - few
Tamarind - 1/2 lemon size and soak in water. Squeeze and extract the pulp. Remove the seeds
Grated coconut- 1/4 cup.
Salt to taste.

Wash and thoroughly dry the vendakkai with a kitchen towel. Cut the tops and the ends of the vendakkai, and chop into 1 " pieces.Heat oil in a kadai, add mustard and when it pops,add methi seeds,curry leaves . put onion, red chillies and garlic and saute them 5 minutes.Now add tomato and cook it 3 minutes.
Then add corriander powder,chilli powder,turmeric powder, salt and vendakkai pieces.mix well and cook them 5 minutes.
Grind the coconut to paste.
Now add tamarind water and coconut paste, bring to boil, reduce the flame and simmer covered for about 10-15 minutes till the raw smell of tamarind goes away

Thursday, 28 May 2009

Sundakai Vatral Kuzhambu

This is very tastsy recepie, easy to prepare.


  • Sundakkai Vatral - 15-20 numbers

  • Chilli powder - 1 tsp

  • Coriander powder 2tsp

  • Asafoetida - a big pinch;

  • Cumin seeds - 1 tsp

  • mustard seeds

  • Tamarind - use one small lemon size and soak in water. Squeeze and extract the pulp. Remove the seeds

  • 1 big Onion or 10 pearl onions

  • 1 tomato

  • Garlic- 6-8 cloves

  • Oil - 4 to 5 tsp

  • Coconut grated-little, approx 2 tsp

  • Curry leaves- 1 sprig

  • Salt - as needed


Peal and cut the pearl onions to chunks. Soak the tamarind in water and get the juice. Keep aside.

Heat 1 tsp of oil in a pan and fry the sundakai vatral till it reaches brown color and keep aside.
Heat 1 tsp of oil in a pan and add cumin seeds, asafoetida and the pearl onions and fry till it turns transparent and add coconut and fry until it reaches golden brown color. Remove from fire. When cooled grind this into a fine paste. (Note: Grind sundakai vatral with this if anyone dont like to eat it as it is, it is good for health)

Heat the remaining oil in the same pan and when it is hot add the onions , tomato and curryleaves fry for sometime and then add the tamarind juice. When it boils add the ground paste.(Add the roasted sundakai vatral now if you didnt grind it). Add ½ cup of water and salt , simmer the flame and partly close it with a lid. Cook for 15 to 20 minutes till the oil separates on top.

Your sundakai vatral kulambu is ready, Have it with pappadam's or with any paruppu kootu.