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Kathirikai Tuuvyal is an excellent recipe as you can use this as a side dish for a tiffen/meal or you can use this as a replacement of kuzhambu. Yes !.. Whenever i am lazy and don't want to spend much time in kitchen then i prefer to cook Kathirikai Thuvayal. For the afternoon meal this can be mixed directly with rice and can go very well with fried applam or vathal. My son loves this to have it with curd rice.

Ingredients:
Brinjal - 1 big size
Tamarind - a small gooseberry size
Mustard seeds - 1 teaspoon
Urdhal - 3 teaspoon
Red Chillies - 6
Channa dhal - 2 teaspoon
Hing - A Pinch
Salt - To Taste
Grated Cocunut - 2 teaspoon(Optional)


Method:

  • Roast the brinjal in the flame and when the skin changes its color to black, remove the skin and keep it aside. Keep the flame in low to medium while roasting. This is a tricky part. Don't burn the brinjal ;-).
  • Pour the oil in the pan and add the mustard seeds. When the mustard seeds begins to sputter add the channa dhal, urdhal, hing and red chillies. Fry all the ingredients until the dhal changes its color to red.
  • Grind the above ingredients including the roasted brinjal in a mixer to a fine paste along with salt and tamrind and grated cocunut.
  • The Kathirikai Thuvayal is ready to serve with Rice.

Servings: 3 persons

Milagu Rasam is a traditional and healthy rasam made using peppar and cumin seeds.  Since its a great remedy for cold and sore throat it's often being seen a Rasam which is being made when someone in the family is sick.  But I make this very often as I like the taste of pepper jeera mix and I love to have this with hot steaming rice and a spoon of ghee.

There are few different variations of the Milagu Rasam can be made.
1. Adding a spoon of Toor Dal and two Red chilles to the grinding ingredients.
2. Adding Garlic also to the same rasam

I am giving here the very plain basic Milagu Rasam that i make often in my home.
Milagu Rasam

Ingredients:
Tamarind1 small goosberry size
Hinga pinch
Water1 Cup
SaltTo Taste
* 1 Cup Capacity = 250ml

For Grinding :
Pepper1 teapsoon
Cumin Seeds1 teaspoon

For Seasoning :
Ghee1 teaspoon
Mustard Seeds1 teaspoon
Curry LeavesFew

Method:
  • Soak the tamarind in water and extract the juice
  • Grind the pepper and cumin seeds to a nice powder in a mixer and keep it aside
  • In the pan, pour the ghee and add the mustard seeds. When the mustard seeds begins to sputter add the curry leaves and add the ground powder and fry for a minute.
  • Now add the tamarind extract and add the salt and let the mixture boils till the tamarind raw smell goes off.
  • Now add 1 cup of water and when the rasam starts to boil switch off the flame.
  • Milagu Rasam is ready to serve with plain rice.

Servings : 4 persons
Milagu Rasam
Milagu Rasam

Jeera rasam is easy to make recipe and it is good for health. In my younger days, once a month, my mom used to give castor oil to clean the stomach. On that day, she used to make this yummy rasam which heals the stomach. Jeera helps in digestion and good for health too. Even my mom used to prepare this yummy rasam whenever she used to do Paruppu Thugayal. It is a best combo with paruppu thugayal and any stew variety. 

This mor kuzhambu (Pulissery) is so popular in Nagercoil. We don't add turmeric powder to mor kuzhambu. Also unlike the traditional morkuzhambu, where we grind dal, coriander seeds etc, here its pretty simple, we just need to grind coconut with green and red chilli and that would be the spice part of the kuzhambu. This is one of the quickest dish we can make within 10 minutes. Also we can make this little diluted and it would become a perfect accompaniment for Sevai. Try this version of Pulissery (Morkuzhambu)!

Vathakuzambu is one of the specialized recipe of any brahmin family. This recipe will always be present in any brahmin marriages.

Ingredients:
Chick peas (kondaikadalai) - 1/4 cup
Thurdhal - 3/4 cup
Tamarind - 1 small lemon size
Salt - To taste
Sundakai vathal - 1 teaspoon
Jaggery(vellam) - a pinch

For Grinding:
Ghee - 1 teaspoon
Whole black pepper - 1 teaspoon
Red chillies - 6
Urdhal - 3 teaspoon
Hing - a pinch

For Seasoning:
Ghee - 1 teaspoon
Mustard seeds - 1 teaspoon
Channa dhal - 1 teaspoon
Grated cocunut - 2 tablespoon

Method:
  • Soak the tamarind in water and extract the juice
  • Soak the chick peas over the night and pressure cook it along with the dhal.
  • Pour the ghee in the pan and fry the pepper, red chillies, urdhal and hing and grind it into a paste in a mixer.
  • Add the tamarind extract and salt to the ground paste allow it to boil. Now add the boiled chick peas and let the mixture boils for sometime.
  • Now add the smashed dhal and let it boils for sometime.
  • Pour the ghee in the pan and add the mustard seeds. When the mustard seeds begins to sputter, add the channa dhal and fry till it becomes light brown color. Add the sundakai vathal and fry for a minute.
  • To this add the grated cocunut and when fry it and add these seasoned ingredients to the kuzhambu
  • Now the delicious vathakuzambu is ready to serve with hot rice.

Servings : 5 persons

Sambar is almost an identity for the South Indians. This is an integral food for every home in Tamil Nadu. Sambar is originally prepared by the freshly ground masalas, but later many opt to do this with the readily available Sambar Powder to save time and effort. This version also equally good and tasty. In this method below i have described making sambar using Sambar Powder.

Paruppu Vadai, a traditional neivedhyam dish we prepare for any auspicious occasions or festivals. For festival neivedhyam dish, we used to add 3 types of dal like channadal, urid dal and thur dal. That is the reason we all this as Mupparuppu vadai. 

Pumpkin fruit is one of the widely grown vegetables that is incredibly rich in vital antioxidants, and vitamins. This low calorie vegetable contains vitamin A and also rich source of minerals like copper, calcium, potassium and phosphorus. Pumpkin added in vathakuzhambu, sambar brings a nice aroma and flavour to the dishes. Same with stew. Pumpkin Stew(Parangikai Kootu) are very delicious and can be served as sidedish for sambar or other kuzhambu varieties. We can also mix this yummy stew with white rice and have it.

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