Subbus Kitchen

• Pressure cook the channa dal and smash it well and keep it aside
• Soak 1 teaspoon of rice in water
• Finely chop all the vegetables and put it in a bowl
• Heat a heavy bottomed pan and add the chopped vegetables and add required water for the vegetables to cook completely
• To this add turmeric and salt and mix it well
• Grind the coconut, red chilli, cumin seeds and soaked rice and grind it to a fine paste
• When the vegetables are cooked, drain the excess water and add the ground paste and stir well
• Add the cooked channa dal and mix it well. Add required water to manage the consistency
• In a separate pan, add oil and when the oil is hot, add mustard seeds and when the mustard seeds begins to sputter add the curry leaves
• Add the seasoned ingredients to the boiling kootu and switch off the flame
• The delicious All India Kootu is ready to serve with Sambar Rice
  

• Heat a pan, and dry fry the curry leaves for sometime and take this aside
• Pour some oil in the pan and add the Dals, red chillies and tamarind and fry till the Dals becomes golden brown color
• Take this in a mixer and to this add the dry fried curry leaves
• Add salt and tamarind and grind into to a nice powder
• The mouth-watering curry leaves powder is ready to serve
• Serve with hot rice with one spoon of gingelly oil

For Seasoning:

• Peel the carrot skin, grate it and keep it aside
• Heat the oil in pan, add red chilli and coriander seeds and and fry it and keep it aside. Keep an eye on the red chilli. Switch off the flame when the color changes to light brown.
• Heat some more oil in pan and add grated carrot and fry it till it is cooked completely.
• When the heat of the fried ingredients begins to cool add these to the mixer along with the peanuts, grated coconut, salt and grind it to a nice paste
• Heat oil in pan, add mustard seeds and when mustard seeds begins to sputter remove from flame and add this to the ground carrot chutney
• The delicious carrot chutney is ready to serve with idly, dosa, chapati

• Grind the grated cocunut with 1/4 cup of water and squeeze the milk from it and keep it aside - This is the squeezed milk number 1 which would be little thick.
• Again add 1/4 cup of water to cocunut and grind it and squeeze the milk from it and keep it aside in a separate vessel. - This is squeezed milk number 2. Do not mix up the first and second squeezed milks together.
• Finely chop the mangoes after peeling the skin and grind the chopped mangoes in a mixer.
• Dry fry the moongdhal till it becomes red colour
• Mix the fried moong dhal and rice and add required water and pressure cook it.
• Melt jaggery in water and remove scum. Add the cooked rice, and dhal mixture with jaggery. Add 1 cup of water.
• Let the jaggery boils well till its raw smell goes off.
• To this add the mango pulp and allow the mixture to boil.
• When the rawsmell of jaggery goes away, add the squeezed cocunut milk number 2 to the rice mixture and let it boil for a minute. When the mixture starts to bubble, add the squeezed cocunut milk number 1 and cardamom powder and switch off the flame.
• Heat a pan, add little ghee and add coconut bits and fry till it turns golden brown color. Add the fried coconut bits to Mambazha payasam (Mango Gheer).
• Now the Delicious Mambazha payasam (Mango Gheer)is ready for serving

Method

• Chop the mango into pieces and cook the mango in water with a pinch of turmeric powder. Once the water start boiling switch off the flame and allow the mango to cool off. Remove the skin of the mango and get the pulp and keep it aside.
• Soak the raw rice for about 10-15 mins
• Heat the little oil in the kadai and fry fenugeek seeds, red chilli till the fenugreek seeds turns red color. Take this in a mixer
• Add the soaked rice to the mixer and grind this into a fine paste by adding little water.
• Add the butter milk,mango pulp and salt to the ground paste.
• Heat this mixture in a flame. Switch off the flame when the mixture starts to boil.
• In a separate pan add the oil and when the oil is hot add the mustard seeds. When the mustard sees begins to sputter add curry leaves and switch off the flame. Add these to the moorkuzhambu.
• Mango Moorkuzhambu is ready. Serve this with hot rice.

Ingredients(Servings: 5)

Method

• Soak 1 teaspoon of raw rice in water for about 10-15 mins.
• Soak the tamarind in water and extract the juice and keep it aside
• Chop the vegetables in bigger sizes, wash it and keep it aside
• Heat the oil in the pan and add red chilli and fenugeek seeds and fry till the fenugeek seeds becomes red color
• Remove from flame and add it to mixer along with grated cocunut and soaked rice and grind all these to a fine paste
• In the pan add the vegetables and add some water and allow the vegetables to cook
• When the vegetables are half-cooked, add the tamarind extract and salt and allow the mixture to boil to to avoid raw smell of tamarind
• Finally add the ground paste, butter milk and mix it well and when the mixture starts to boil remove from flame
• Heat oil in separate pan and add mustard seeds. When the mustard seeds begins to sputter add curry leaves and fry for a while and add these to the Iru puli Kuzhambu

The mouth-watering iru puli kuzhambu is ready to serve

Thuvayal is an easy dish which can be prepared qickly. Whenever i feel like lazy i opt for making thuvayal. Thuvayal sadham with fried applam is very tastier. Some people use the thuvayal for a side dish to Rasam sadham. I make different thuvayals based on the availability of vegetables at that time. The recipe for all thuvayals are same. Recently i made Mullangi (Radish) Thuvayal. The recipe for the same is given below.

Ingredients:

• Wash the radish (Mullangi) and chop it finely
• Heat the pan, add oil. When the oil is hot, add red chilli and urdal
• Fry the dal till it turns golden brown color
• To this add hing and fry for a second
• Take this in a mixer
• Now add the remaining oil and add the chopped mullangi (radish)
• Fry the mullangi till it is cooked completely. Add this to to the mixer
• Along with this add salt, and a pinch of tamarind.
• Grind it to a fine paste without adding water.
• Take this out in a bowl. Now the delicious mullangi thugayal is ready to serve with hot rice.

• Soak the whole green gram dal and rice together in the water overnight about 8-10 hours.
• Wash the green gram dal , drain the water and grind the dal along with green chilies, ginger and onion into a fine paste of medium consistency. Don’t ferment the batter. If the batter is too tight add water and mix it thoroughly.It should not be too tight, not too watery. Shift the batter to a bowl and add the salt and mix well.
• Heat oil in a pan and add the cumin seeds, finely chopped green chili and onion and fry for 2 mins and keep it separately. This is to garnish the Pesarattu.
• Heat a tawa/griddle on a medium heat and grease it with oil. The pan must be hot for Peserattu to come out in a good shape. If you sprinkle the water on the pan, it should sizzle.
• Take a ladle full of batter and pour it on the pan and spread it into a thin round layer. Wait for few seconds and drizzle little oil around the edges of Pesarattu and on top of the Peserattu.
• Cook until the edges become golden brown. Then flip the Pesarattu over and cook the other side for few seconds.
• Sprinkle the fried onion+green chilli+cummin seed mixture on the top and fold it in half.
• Remove from the pan and serve with ginger chutney.

You may not be succeeding in the first few attempts, but don’t get discouraged. It’s exactly like Dosa and easy to make.

Click here for Ginger Chutney Recipe

Ginger is a wonderful spice which helps in digestion. Ginger chutney is a perfect combination for Pesarrattu (The recipe for pesarrattu will be published soon). This goes also well with Dosa/Idly.

• Finely chop ginger and green chilli and keep it aside
• Heat some oil in pan, add chopped ginger and green chilli and fry for sometime and take this in a mixer
• Add grated coconut, salt, jaggery in the mixer and grind to a fine paste
• Heat oil in a pan, add mustard seeds and when the mustard seeds starts to sputter, add tamarind juice along with the ground ginger paste and stir well
• Allow the chutney to cook for a minute and remove from flame
• The delicious ginger chutney is ready to serve with Dosa