Kathirikkai Rasa Vangi

Now this is quite an interesting dish..
The main dish is done Sambhaar style (baby eggplants dropped in whole with just a quarterway slit), left to settle for a bit and then the thin surface liquid is removed and used as Rasam. 
Basically a 2 in 1 dish! Amazing isnt it?!

KATHIRIKKAI RASAM VANGI

Ingredients:
Eggplants (preferably baby ones) - 5 to 6
Toor dal - 3/4 cup
Tamarind - small lemon size (juice extracted)
Curry leaves
Salt to taste
Sesame oil - 1/4 tsp

Spice powder:
Dry red chilies - 6
Coriander seeds - 2 tsps
Bengal gram (chana dal) 1 1/2 tsps
Grated coconut- 1/2 cup
Sesame oil - 1/2 tsp

Tempering:
Sesame oil - 2 tsps
Mustard seeds - 1/2 tsp
Dry red chili - 1 small
Hing pwd - 1/4 tsp
Coriander leaves for garnish

Method:
1. Heat 1/ 2 tsp oil in a small pan and roast the spices listed under spice mix till golden brown. Take care not to let them darken.
Let cool, then dry grind to a coarse powder and keep aside.

2. Wash and remove stem from the eggplants. If using the baby ones, simple make a cross quarter way through. If using the normal size ones, cut them into quarters.

3. Pressure cook toor dal with little turmeric powder till done.

4. Heat 1/4 tsp sesame oil in a saucepan and give the eggplants a quick toss.

5. Add the tamarind extract, salt and let simmer on medium till the raw aroma of tamarind leaves and eggplants are half-cooked.

6. Reduce flame, add the cooked dal and simmer for 5 mins more.

7. Now add the ground spice powder as per taste and check for salt. Add torn curry leaves as well.
Let simmer for just 2 -3 mins more.

8. Remove from flame and add chopped coriander leaves.

9. For the tempering, heat 2 tsps sesame oil in a pan, add mustard seeds, red chilli and hing. Pour over the sambhar.

10. Stir and let settle for a bit till the thinner 'rasam' is left on top and dal settles at the bottom.
Gently transfer the rasam to another vessel and voila, 2 dishes from one!
Serve hot.

Moong Dal Idli

Idli is one of the traditional Indian breakfasts that is guaranteed to give you that instant energy boost, thanks to its carbs content. While we have many options around for Idlis, using Idli rice, raw rice, Millets, let's try one with Green gram. I have used whole Green gram in this for added goodness.

The batter needs to ferment, as with any Idli batter. If you are going to make this at nite, then grind the batter in the morning itself. Best for use within a day.
Serve with this Carrot-Cabbage Chutney

MOONG DAL (GREEN GRAM) IDLI

Soaking time: 6-8 hours

Fermentation time - 6 -8 hours

Serves - 20 idlis approx

Ingredients:

Whole Green gram (Sabut Moong dal) - 1 cup

Whole Black gram, without husk (Dhuli sabut Urad dal) - ¼ cup

Green Chili -1, medium

Ginger - ½ inch piece

Salt to taste

Fenugreek (Methi) seeds - ¼ tsp

Method:

1. Soak the moong dal overnight. Soak the urad dal along with methi seeds for 2 hours before grinding the batter. 

2. In a mixer jar, add the moong dal with a little water, green chili and ginger and grind till you get a frothy batter. Remove to a bowl.

3. Now add the urad dal + methi seeds to the mixer and grind to a smooth and frothy batter, as for idli. Add this to the ground moong dal, add salt to taste, mix well and leave to ferment for 6-8 hours.

4. Apply oil to idli plates, pour ladle-ful batter into each pocket and steam cook for 15 mins or till done. If you wish to add veggies to this, add it just before making idlis.

Serve hot with red chutney or Carrot-cabbage chutney

Pointed Gourd Kuzhambu

         There are several varieties of stews in our country, closest relative in Tamil Nadu being Kuzhambu. Sambaar, Vettral Kuzhambu, Ara puli, Iru puli, they all come under this category. Basic concept being the simmering of Tamarind extract with spices and in some cases, lentils too and vegetables of choice.
Today mom made this Aracha vitta kuzhambu, which literally translates to Stew with ground spices/paste. While it can be made with almost any vegetable - white pumpkin, capsicum, Okra and many more, she made it with Pointed gourd (Kovakkai / Kundru / Thondekkayi)

ARACHA VITTA KOVAKKAI KUZHAMBU

Ingredients:
Pointed gourd / Kovakkai/Kundru - 1/2 cup, thin round slices
Dry red chilies - 4, medium
Bengal gram /Chana dal - 1 tsp
Pigeon peas, Arahar dal - 1 tsp
Fenugreek / Methi seeds - 1/2 tsp
Tamarind - cherry sized piece
Coconut oil - 1/2 tsp + 1 tsp
Fresh Coconut, grated - 1/4 cup
Salt to taste
Turmeric powder - 1/4 tsp
For Tempering:
Coconut oil - 1 tsp
Curry leaves
Split black gram / Urad dal - 1 tsp
Mustard seeds - 1/2 tsp
Method:
1. Pressure cook the kovakkai / pointed gourd using very little water.
2. Heat 1/2 tsp coconut oil in a kadhai, roast red chilies and lentils till aroma is released.
3. Now add the grated coconut and roast till golden brown. Finally add methi seeds and roast, taking care not to let it brown too much. Let cool and grind to a fine paste using little water.
4. In a saucepan, add tamarind extract to the cooked kovakkai along with salt to taste & turmeric powder. Let simmer till the raw aroma leaves the tamarind. Bring to a boil, then reduce heat.
5. Now add a little water to the ground paste, mix well to remove lumps and add it to the simmering mix.
6. Pour 1 tsp coconut oil over the simmering stew. Let simmer for 2 more minutes, then remove.
7. For tempering, heat coconut oil, add mustard seeds, curry leaves and urad dal. Add to the stew.
Serve hot with rice, rotis or Dosas.

Kara Adai

          Our culture is as deep rooted and connected with God and festivals as with food. This rich heritage is a must treasure.
        Karadaiyan Nombu or Savitri Nombu is an important festival in Tamil Nadu, akin to the Karva Chauth in the North, w.r.t its significance and purpose - married women praying for the longevity of their hubbies and family welfare in general. and of course the prospective young girls praying for a good one too!
          The festival falls on the day when the Tamil month of Maasi is about to progress into Panguni. Though the exact time of performing the ritual varies year to year, it is roughly before the month transition actually happens.
Kara Adai, after which the Nombu is aptly named are steamed rice vadas, made in both savoury and sweet versions and served, for some reason, with butter!
Here are the recipes for both versions...

KARA ADAI (SWEET & SAVOURY)

Ingredients: (Jaggery version) Makes about 30
Rice powder - 1 ½ cups
Coconut, cut into small bits - ½ cup
Black eyed pea / Lobia / Karamani(cooked) - ½ cup
Jaggery - 2 cups
Water - 4 cups
Cardamom powder (dissolved in little water) - ½ tsp
Method:
1. Heat water in a large wok along with jaggery and bring to a boil till jaggery dissolves.
2. Add the coconut bits and reduce heat. Gradually add the rice powder stirring simultaneously, leaving no lumps.
3. Now add the lobia and cardamom powder(dissolved in water) and stir again till it all comes together. Remove from flame and let cool.
4. Knead the dough well with lightly oiled hands. Divide into equal portions and shape them into vadas.
5. Arrange them on the steamer plate and steam cook for about 15 minutes. Remove, let cool a little before transferring to the serving plate.
Serve with butter.

Ingredients: (Savoury version) Makes about 20

Rice powder - 1 ½ cups

Oil - 5 tbsps

Green chilies, chopped - 2

Coconut bits - ½ cup

Black eyed pea / Lobia / Karamani(cooked) - ½ cup
Curry leaves, roughly chopped - ½ cup
Mustard seeds (Sarson) - 1 tsp
Hing - a pinch
Salt to taste
Method:
1. Heat oil in a wok. Add the green chilies, mustard seeds and hing and fry a bit.
2. Now add 3 cups water, salt, coconut bits and curry leaves and bring to a boil.
3. Add the lobia and then gradually add the rice powder while stirring simultaneously. Stir till thick, remove and let cool.
4. Knead a bit with oiled hands. Divide into equal portions and shape them into vadas.
5. Arrange on the steamer plate and steam cook for about 15 minutes. Remove, let cool a little before transferring to the serving plate.
Serve with butter.

Bisi Bele Baath

A classic example of a one-pot meal in South Indian cuisine is Bisi Bele Baath. I call it a mash between a khichdi and sambar rice! There are many recipes for this, but for me, my mom's style is close to my heart. So here goes...

BISI BELE BAATH

Ingredients:
Rice - 1 cup
Toor Dal (split pigeon peas) - ½ cup
Tamarind – a small lemon size (soaked)
Sesame oil – 3 tbsps + ¼ tsp
Mustard seeds – 2 tsps
Hing powder – ¼ tsp
Cashews – ¼ cup
Ghee – 2 tbsps
Vegetables – 2 cups ( Mix of Drumsticks, Potato, Knol kohl, Carrot, French beans, Peas, Shallots (optional))
Coriander leaves
Curry leaves

Spice mix:
Dry red chilies – 6 med.
Coriander seeds – 1 tbsp
Methi seeds – 1 tsp
Poppy seeds – 1 tsp
Fennel seeds – ½ tsp
Cloves – 4
Green Cardamom – 4
Cinnamon – ½ inch stick
Grated coconut – 1 small cup

Method:
1. Heat ¼ tsp oil in a small pan and add red chilies and dhaniya seeds. Roast for ½ a minute. Now add the other ingredients except coconut. Roast for 1-2 minutes till light golden. Finally add the coconut and let roast till golden brown. Remove and keep aside to cool. Dry grind to a coarse powder.
2. Pressure cook rice and dal together with 6 cups water upto 4-5 whistles or till well cooked.
3. Boil the vegetables in minimal water till cooked. If using shallots, fry them for 1-2 minutes in very little oil and then add to vegetables for cooking. Drain but preserve the stock.
4. Use the stock for extracting tamarind pulp, make up to 1 cup.
5. Heat 3 tbsps oil in a large wok, add rai and let splutter.
6. Add the cooked vegetables along with hing and sauté for a few minutes.
7. Add the tamarind juice, salt to taste and curry leaves. Stir well and let simmer on medium heat till the raw aroma leaves. Lower flame.
8. Lightly mash the cooked rice+ dal and add gradually to the above mix, stirring continuously. Mix well and check for salt.
9. Once the excess water evaporates and the rice mix thickens, add half the spice mix powder and mix well. Check for taste and add more if needed.
10. Heat ghee and roast split cashews till golden brown. Add both ghee and cashews to the baath. Garnish with chopped coriander leaves and serve hot with raita.

Pumpkin stew

A simple pumpkin stew for the days when you want to ..well, just keep it simple!

PUMPKIN STEW

Ingredients :
White Pumpkin/Petha - 250 gms
Red Pumpkin/Kaddu - 250 gms
Coconut bits - 1/2 cup
Green chili - 1 large or 2 medium
Cumin seeds/Jeera - 1 tsp
Salt to taste
Turmeric powder - 1/4 tsp

For tempering :
Coconut oil - 2 tsps
Mustard seeds - 1/2 tsp
Curry leaves - a few
Black gram/ Urad dal - 1/2 tsp

Method :
1. Wash and dice the pumpkins separately.
2. Add the white pumpkin to a saucepan with 1-2 cups water and turmeric powder and let cook till 3/4th tender.
3. Meanwhile grind the coconut bits, green chili(s) and cumin seeds to a fine paste.
4. Now add the red pumpkin to the saucepan and let cook till it's done as well.
5. Stir in the ground paste and add salt to taste. Let simmer for about 7-8 minutes. Remove.
6. Prepare tempering by heating coconut oil, adding mustard seeds, urad dal and curry leaves. Add to the stew and stir once.
Serve with rice, rotis or even Aappams.

Angaya Podi

        An age-old rice mix powder, Angaya powder (literally meaning '5 berries' powder) is most often a hand-me down recipe that grandmothers, and their mothers used to make!! This powder is actually a boon for lactating mothers, but that isn't just it. Angaya Podi is excellent for digestion, and also common colds, especially helps improve the taste in one's mouth, and resultantly, the appetite during such times. Recommended dosage, 1 tsp to a cup of rice with at least 1 spoon ghee..
The ingredients of this powder are quite unique, such as dried neem flower and the Turkey berry, what in Tamil is commonly called 'Sundakkai'. 
In fact, in our home, weekend lunch is usually a detox one, comprising neem flower roasted in ghee or Til oil, and fried Sundakkai. Crushed and mixed with rice with ample ghee, it's a lunch made in heaven!!!
Here's the recipe for.....

ANGAYA PODI

Ingredients : (Makes about 250gms of powder)
Coriander seeds - 1/2 cup (100 ml)
Toor Dal / Pigeon peas - 1/2 cup (100 ml)
Chana Dal / Bengal gram - 2 tbsps
Kali mirch / Peppercorns - 2 tbsps
Jeera / cumin seeds - 2 tbsps
Dry red chili - 3
Saunth / Dry ginger powder - 1 tsp
Hing powder - 1/4 tsp
Dry roasted curry leaves - a few
Dried Neem flower - 1 tbsp
Sundakkai Vathal / Dried Turkey berry - about 10 dried berries 
Rock salt - 2 tsps

Method : 
1. Almost all ingredients need to be seperately dry-roasted. First the coriander seeds, dry roast till you get the aroma, remove and keep aside.
2. Now in the same pan, add the lentils and dry roast till golden brown. Remove and keep aside.
3. Next up, pepper corns and jeera. Dry roast till aroma arises. Remove and keep aside.
4.  Next roast the red chili, dry roast till golden brown. Remove and keep aside.
5. Dry roast the neem flower, take care not to over-roast, just about a 2 min saute should do. Remove and keep aside.
6. Dry roast the Sundakkai till crispy, again, do not over-roast. Sample one and if it crushes quite easily, it is done. Remove and keep aside. 
7. Now turn off flame, and in the residual heat, quickly roast the saunth, hing and rock salt. Remove and let all ingredients cool down to room temperature.
8. Dry grind all the above roasted ingredients along with dried curry leaves to a fine powder. Transfer to a clean glass jar and store in a dry, cool place.

Paruppu Podi

          Paruppu Podi or Dhall powder is a common occurence in most Andhra and Tamil Nadu households and is an excellent rice mix. I have come across several variations of this powder, some with horse gram, with Garlic, some using whole green gram and so on. As with most hand-me down recipe books, my mother follows the one that her mother used to go by...
          A yummy caveat though, the more ghee you add, the tastier it will be. Yes, I hear that "Calories!!!!!" Yep. But the simple concept behind our traditional eating combos is Balance. So here, ghee helps balance out the spice, since the powder is dry, it helps it mix better with the rice and makes it easier to consume. And of course, eaten in moderation Ghee is known to aid digestion!!
So here's the recipe...very simple and makes about 200gms of powder.

PARUPPU PODI (DHALL POWDER)

Ingredients :
Toor dal / Pigeon peas - 1 cup
Dry red chili - 1
Pepper - 1/2 tsp
Rock salt - 1/2 tsp

Method : 
1. Heat a pan on medium heat and add the toor dal, dry roast for about 2 minutes.
2. Add the red chili and pepper and continue to roast till the dal is golden brown.
3. Switch off flame and add the rock salt. Give it a quick mix in the residual heat. Remove and let cool to room temperature.
4. Dry grind in a mixer till you get a fine powder. Transfer to a dry glass jar and store in a cool place.

Banana Flower Usuli (Paruppu Usuli/Usili)

        BANANA FLOWER is filled with innumerable goodness factors. In fact words aren't enough to describe the uses and benefits of the Banana Tree as a whole!!
The flower is rich in proteins, vitamins and flavanoids. They are also said to have anti-oxidant properties. In one of my earlier recipes in this blog I used French Beans with lentils in a dish called 'Usuli'. Here the base recipe is the same, except we use Banana flower instead of the beans. 

One of my mum's specialities, here's an attempt to recreate it as a Mother's Day special :)       BANANA FLOWER (VAAZHAIPOO) USULI

Ingredients :

Banana Flower - 1 medium
Buttermilk - enough to soak the banana flower
Toor Dal (split pigeon peas) - 1 cup
Chana Dal (Bengal gram) - 1 tbsp
Dry red chilies - 2
Hing (Asafoetida) powder - 1/2 tsp
Salt to taste
Oil - 4 to 5 tbsps
Rai (Mustard seeds) - 1 tsp
Urad dal (split black gram)  - 1 tsp

Method : 
1. Separate the florets from the main banana flower and remove the stem from the middle. Chop the florets and soak them overnight in buttermilk.

2. Wash the chopped florets in clean water and drain. Cook using a pinch haldi and little salt till soft.
3. Wash and soak the Toor dal and Chana dal for about 30 minutes. Drain and leave in a colander or sieve.
4. In a mixer, blend the drained dals, red chilies, salt and hing. Use very little water, say about 1-2 tbsps and grind to a coarse paste (fine semolina/rawa consistency)
5. Spread this mixture on a steamer/Idli plate, make little gaps in between to allow even cooking and steam cook for about 15-20 minutes.

6. Remove the cooked dal, spread it on to a wide plate and let cool. Once down to room temperature, lightly crumble using hands to prevent any lump formation. A neat trick is to give it a very quick run in the mixer, just 2 quick turns, which will help break down the dal clusters formed during the steaming.

7. Heat oil in a pan and add the urad dal, followed by rai. Once rai splutters, add the cooked dal and mix well to let the oil coat the lentils all through and cook evenly, for 5 to 7 minutes. Again, make sure no lumps are visible.

8. Now add the cooked banana flowers and mix well. Check for salt, and let cook for about 4 to 5 minutes more. Remove and serve hot.

Quick fix Sambhar

          Sambhar, the perfect accompaniment for Idlis and dosas. But if you are in a rush and need to put together a sambhar for your family or guests, give this quick recipe a go!! 

SHORTCUT SAMBHAR

Ingredients :
Split Pigeon peas (Arahar dal) or Masoor Dal - 1/4 cup
Turmeric powder - a pinch
Tomatoes - 2 (medium)
Sambhar Onion - 2
Coriander seeds = 1 tsp
Dry Red Chili - 1 medium or Readymade Sambhar powder
Salt to taste
Fresh coriander leaves
Curry leaves
Sesame oil - 1 tbsp
Mustard seeds - 1/2 tsp
Fenugreek (Methi) seeds - 1 tsp
Asafoetida (Hing) powder - 1/4 tsp, optional

Method : 
1. Grind tomatoes, onions, dry red chili (avoid if using sambhar powder) and coriander seeds to a paste using sufficient water.
2. Pressure cook arahar dal with turmeric powder till done. 
3. Add 1 cup water to a saucepan along with the ground paste (and sambhar powder if using it) and salt to taste. Let simmer on medium heat till it leaves the raw aroma.
4. Mash the cooked dal with a little water and add it to the simmering mix with coriander and curry leaves.
5. Prepare tempering by heating sesame oil, add mustard seeds, let splutter. Add the methi seeds taking care not to let it become too brown. Use a pinch hing powder as well if you need some extra aroma. Add to the sambhar and check for salt. Remove and serve hot.

Multi grain Uthappam

         More I move away from the refined fare, more I am drawn towards millets and whole grains. Our Bloghop theme being regional breakfast, I was oscillating between khichdi, upma or the usual idlis and dosas. Then the thought of wheat dosa struck me..... what more could I do with it. After some brainstorming beween me and my guru, i.e, my mother(!!), we decided upon a multi-grain batter that we could use for a Uthappam. This one has the goodness of Flax seeds too, it's amazing what adding these seeds(or meal) does to any batter!!
One can use any topping for this, being a cheese lover, I had to use both paneer and grated cheese !!
This batter is best prepared 6-8 hours in advance, or left overnite to ferment. If you are running short by couple hours, you can add sour buttermilk to the batter (to adjust consistency).

MULTI-GRAIN UTHAPPAM

Ingredients :
Black gram / Urad dal - 1/4 cup (*See notes)
Whole wheat flour - 1 cup
Ragi flour - 1/2 cup
Bajra flour - 1/2 cup
Flax seeds meal - 1 tbsp (*See notes)
Salt to taste

Topping (optional)
Finely chopped capsicum
Chopped onions
Chopped tomatoes
Diced paneer
Dried oregano
Grated cheese
Method :
1. Wash and soak the urad dal for about half an hour.

2. In a mixer, add together the soaked urad dal, wheat flour, ragi flour, bajra flour and flax seeds meal and grind to a fine batter using just enough water (We can add more water or buttermilk later, before preparing). Add salt to taste and give it another quick whisk. Transfer to a bowl and let rest for about 6-8 hours or overnight.

3. Heat a dosa tawa on medium heat. Grease it with a little oil. Pour a ladle-ful of batter and spread to form a thick pancake / uthappam. Quickly add the desired vegetables and paneer on top (Except cheese), sprinkle some dried oregano or any spice of your choice. Pour little oil around the pancake and over the toppings. Cover and let cook for about 2-3 minutes. Keep the flame on medium heat. Now remove the cover and flip the uthappam to let cook on the other side.

4. To make it interesting for kids, we can add some cheese as well. If adding cheese, flip the pancake back to the right side, i.e toppings side up, add grated cheese and cover-cook on low heat for 1-2 minutes more or till cheese melts. 
Serve hot with desired accompaniments. 

Notes : 
1. The whole urad dal, not the 'sabut' brown one, but the unbroken white urad dal specially used for idli batter is best for this, if available.
2. If you have whole flax seeds instead of the meal, soak the seeds along with the urad dal.

Sambhar (Type I)

Sambhar, the ultimate accompaniment for Dosas and Idlis. Sambhar, a lentil preparation that's prepared in so many forms across South India. Some use tamarind, some use only tomatoes, Udupi style, made with ground spices or just ready-made Sambhar powder, the list is almost endless and delicious.

Following are 2 variations that we usually make at home, one by grinding fresh spices and the other slightly simpler as it uses Sambhar powder.

SAMBHAR

TYPE I (Using Ground spices)
[Type II using Sambhar powder can be found here]

Ingredients :
Oil - 1/2 tsp
Coriander seeds (Sabut Dhaniya) - 2 tsps
Dry Red Chilies - 3
Asafoetida powder (Hing) - 1/4 tsp
Fenugreek (Methi) seeds - 1/4 tsp
Grated coconut - 2 tbsps
Tomato - 1 small
Split Bengal gram (Chana dal) - 1 1/2 tsps
Split Pigeon peas (Arahar dal) - 1/2 cup
Boiled/Blanched vegetables of your choice - typically drumsticks, capsicum, white radish or Knol Khol(Kohl Rabi). If using capsicum, you can directly cook it in tamarind water, no need to pre-cook.
Tamarind - lemon size portion
Salt to taste

Tempering :
Mustard seeds (Rai) - 1/2 tsp
Fenugreek (Methi)seeds - 1/2 tsp
Sesame (Til) Oil - 1 tsp
Asafoetida powder (Hing) - pinch
Curry leaves - as required

Method :
1. Pressure cook arahar dal with a little turmeric powder. Extract tamarind juice using water as required, we need about 1 1/2 cups.

2. Heat 1/2 tsp oil in a small pan and roast coriander seeds, dry red chilies, fenugreek seeds and chana dal till golden brown. Take care not to over-roast.

3. Now add hing and coconut bits. Stir once and remove. Let cool. Grind in a mixer along with 1 small tomato. Keep aside.

4. Use a thick-bottomed saucepan and add the tamarind extract to it. Add salt to taste, curry leaves and if using capsicum, add it as well. Let simmer on low flame till raw aroma leaves the tamarind extract. (roughly 7-10 minutes). If using other cooked vegetables(minus capsicum) add them at this point.

5. Add the ground spices paste and stir. Check salt. Now add the cooked pigeon peas/Arahar dal and stir well so it becomes a homogeneous mixture.
Note : If consistency is slightly runny, dissolve 1 tsp rice flour in 2 tsps water and add to the sambhar. Let simmer for 5-6 minutes more and switch off the gas flame.

6. For tempering, heat 1 tsp oil and add mustard seeds, let crackle. Add methi seeds and give it a very quick stir taking care not to let the methi become too brown else it will spoil the overall taste. Add hing and curry leaves. Remove and pour over the sambhar.

Transfer Sambhar to the serving bowl and garnish with dhaniya leaves. Serve as desired.

Sambhar (Type II)

Picking up from the earlier recipe for Sambhar using fresh ground spices, the second method is using ready made Sambhar powder. Since we are using a dry powder this variation needs little extra portion of lentils (Arahar dal) to add to the texture, consistency and quantity, but cooking time is reduced.

SAMBHAR

TYPE II (Using Sambhar powder)
[Type I using ground spices can be found here ]

Ingredients :

Tamarind - lemon size
Boiled/Blanched vegetables of your choice - typically drumsticks, capsicum, white radish or Knol Khol(Kohl Rabi). If using capsicum, you can directly cook it in tamarind water, no need to pre-cook.
Salt to taste
Sambhar Powder - 2 tsps
Split pigeon peas (Arahar dal) - 3/4 cup (Pressure cooked)
Curry leaves for garnishing

Tempering :
Mustard seeds (Rai) - 1 tsp
Hing - 1.4 tsp
Fenugreek (Methi) seeds - 1/2 tsp
Oil - 1 tsp

Method :

1. Extract about 1 1/2 cups of tamarind juice. Add it to a thick-bottomed sauce pan.

2. Add salt to taste, curry leaves and sambhar powder at this stage itself. If using capsicum, add it in as well. Let simmer on low flame till raw aroma leaves the tamarind juice. (roughly 7-10 minutes). If using other cooked vegetables(minus capsicum) add them at this point.

3. Add the cooked arahar dal and stir till the dal is well mixed with the tamarind extract. Let simmer for 10 more minutes and remove from the fire.

4. Prepare tempering by heating 1 tsp oil, add mustard seeds and let crackle. Now add hing and finally methi seeds taking care not to let the seeds become too brown. Pour over the sambhar and transfer to a serving bowl.
Garnish with chopped fresh dhaniya and serve.

Crisp Dosas

Crisp dosas aren't exactly rocket science !! All it takes is the correct ratio of ingredients and right amount of resting time..

DOSA

(Makes roughly 15 standard-size dosas)
Ingredients :

Raw rice - 2 cups
Whole, white urad dal - 1/4 cup
Flattened Rice - 1/2 cup

Methi (Fenugreek) seeds - 1/4 tsp

Sabudana (Sago) - 1/4 cup

Grated coconut - 1/4 cup (optional)

Salt to taste

Usually we tend to use the leftover idli batter for dosas as well, after adding a little water for a thinner consistency. However, if you wish to have real soft yet crispy dosas, then making a little extra effort to use the above ingredients and the following method will pay off wonderfully!!!

Method : 

1. Wash and soak rice and urad dal. Soak along with methi seeds for 1 hour.

2. Wash the flattened rice very lightly, just enough to remove impurities and in another bowl, soak along with sabudana for 1 hour. 

3. Grind this to a fine batter using the water used for soaking. A mixer works well for this batter. 

4. Transfer to a bowl or vessel, add salt to taste and mix well. Leave aside for 6 to 8 hours to ferment. 

5. Prepare dosas as desired.

Banana Stem Specials

        The Banana tree is a wonder in itself. Not only are its different parts edible and used in different culinary preparations, they also have amazing healing properties.
The banana(plantain) leaf is rich in chlorophyll and it has been an age old tradition in many parts of the world to serve food on Banana leaves. The leaf is also used as a wrap in many steamed dishes which lends a unique and extremely healthy flavour and quality to the preparation.
The use of the banana flower and stem have amazing healing properties where the overall digestive system is concerned. The stem especially is known to be so effective that it is believed to help clear Kidney stones!!!
Recently I had a completely detoxifying meal at Sanjeevanam, the Kerala Veg restaurant, where none of the curries are cooked in oil. One of them was steamed banana stem curry which was simply too good.
I list here few simple recipes using the banana stem that can only do good, and taste excellent as well.

Tip : Ask the vegetable vendor to help you select as tender a stem as possible. The best method to cut it right for any dish is :
- Peel the outer layers till you are left with a slender pearl white tube that looks like it cannot be peeled further
- Cut into discs, you might encounter thick fibre on the surface, simply wrap them around your index finger and continue slicing
- Once you have sliced the stem tube, stack them a few at a time and chop them into 1 cm long pieces. For salads, use the discs as a whole.
- Soak them in diluted sour buttermilk till ready to be used in the preparation. This prevents them from changing colour, i,e, darkening.
                                                             BANANA STEM SALAD
Ingredients :
Tender Banana Stem - 1 (sliced into discs)
Green chili - 1 long
Juice of 1 lemon
Salt to taste
Method :
1. Add the sliced banana stem into a salad bowl.
2. Add the lemon juice, sliced green chili and salt to taste. Mix well. Let rest for 10-12 minutes.
3. Serve.
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                                                               BANANA STEM CURRY
Ingredients :
Banana stem - 1 (Sliced and chopped)
Salt to taste
Dessicated coconut - 2 tbsps
Curry leaves
Tempering :
Oil - 1 tbsp
Rai - 1 tsp
Urad dal - 1 tsp
Dry Red Chili - 1
1. Soak the chopped stem in sour buttermilk till ready to use. Strain and cook with water and salt to taste till well done. Strain the water and keep the stem aside.
2. Heat oil in a pan and add the mustard seeds, let crackle. Add the Urad dal and red chili and saute for a bit.
3. Add the cooked banana stem pieces and stir well. Check for salt and adjust accordingly if needed. Add the dessicated coconut and curry leaves and mix well. Cook for 2 minutes and remove.
Serve hot.
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                                             BANANA STEM STEW (MOR KOOTTU)

Ingredients :
Tender Banana Stem - 1 (Sliced and chopped)
Slightly sour whisked curds - 1 cup
Haldi - 1 tsp
Salt to taste
Curry leaves - a few
To grind to a paste :
Jeera - 1 tsp
Grated coconut - 3 tbsps
Dry Red Chilies - 2
Tempering :
Oil - 1 tsp
Rai - 1 tsp
Method :
1. As mentioned above, soak the chopped banana stem in buttermilk till ready to use. Strain and cook in water along with haldi and salt till well done. Drain the water and keep the cooked stem aside.
2. Soak the jeera, red chilies and coconut in a little water to soften. Grind them to a paste in a mixer.
3. In a saucepan, add the whisked sour curds and add the ground paste. Stir and cook on a low flame to avoid curdling.
4. Add the cooked stem and curry leaves as well and cook for 2-3 minutes more. Check for salt and adjust if required. If the stew is a bit runny, mix 1 tsp rice flour in 1 tbsp water and add to the pan.
5. For the tempering, heat oil and add the rai. Once it splutters add to the stew. Serve hot.

Beans with Dal curry (Paruppu Usuli/Usili)

Paruppu (Dal/Lentils) Usuli or Paruppu Puttu as it's commonly known in South India is a curry that is made with lentils blended with spices and cooked along with vegetables of choice.
This is one of my many favourites from the repertoire of my mother's cooking and when served along with South Indian kadhi and Pepper rasam, the deliciousness (and balancing factor) of the dish simply sky-rockets!!!
I have mentioned here the recipe for using French beans with the dal, however this curry can be prepared using any vegetable imaginable - carrots, banana flower, cauliflower, raw banana, cluster beans...or even Broccoli !!

BEANS PARUPPU USULI

 Ingredients :
French Beans - 250 gms (chopped)
Toor Dal (split pigeon peas) - 1 cup
Chana Dal (Bengal gram) - 1 tbsp
Dry red chilies - 2
Hing (Asafoetida) powder - 1/2 tsp
Salt to taste
Oil - 4 to 5 tbsps
Rai (Mustard seeds) - 1 tsp
Urad dal (split black gram)  - 1 tsp

Method : 
1. Wash and soak the Toor dal and Chana dal for about 30 minutes. Drain and leave in a colander or sieve.

2. In a mixer, blend the drained dals, red chilies, salt and hing. Use very little water, say about 1-2 tbsps and grind to a coarse paste (fine semolina/rawa consistency)

3. Spread this mixture on a steamer/Idli plate and steam cook for about 15-20 minutes

4. Meanwhile, cook the chopped beans (or vegetable of your choice) with a pinch of turmeric till tender. Drain and keep aside.

5. Remove the cooked dal and spread it on to a wide plate and let cool. Once down to room temperature, lightly crumble using hands to prevent any lump formation. A neat trick is to give it a very quick run in the mixer, just 2 quick turns, which will help break down the dal clusters formed during the steaming.

6. Heat oil in a pan and add the urad dal, followed by rai. Once rai splutters, add the cooked dal and mix well to let the oil coat the lentils all through and cook evenly, for 5 to 7 minutes. Again, make sure no lumps are visible.

7. Now add the cooked vegetables and mix well. Check for salt, and let cook for about 4 to 5 minutes more. Optional to garnish with curry leaves.
Remove and serve hot.

Pepper Rasam

Pepper rasam is a perfect home-made medicine for any weather. It is a natural decongestant, aids digestion and improves appetite. It is an excellent accompaniment for rice, and can even be had as a soup.
When I was in school, I 'inaugurated' my very first recipe diary with this recipe. After all, good things need to go in first isnt't it !!!
Humble though it may be, the taste and resulting benefits of this simple rasam are almost incomparable.

                                                                PEPPER RASAM

Ingredients :

Sabut Kali Mirch (Black peppercorns) - 1 1/2 tsps
Jeera (cumin seeds) - 1/2 tsp
Dry Red chili - 1
Curry leaves - a few
Toor dal - 1 tsp
Tamarind - a lemon sized portion
Salt to taste
Tempering :
Ghee - 1 tsp
Rai - 1 tsp
Curry leaves - a few

Method :

1. Soak tamarind in warm water for about 10 minutes and extract as much juice from it as possible using enough water to make 2 cups.

2. Soak jeera and toor dal in a little water for about 5 minutes. This will make them tender and easy to grind.Then blend in a mixer along with the pepper corns and curry leaves using a little water to make a fine paste.

3. Cook the tamarind extract on a low flame and add salt to taste. Once the raw aroma leaves the juice (roughly after 10 minutes), add the ground paste and stir well.

4. Now add water to adjust consistency and the spiciness as desired. Take care not to add too much water so as to take away the natural spiciness factor. Remember, we need this rasam to be a decongestant and not a bland soup!!!  Let cook for 5 more minutes. Check for salt and remove from the fire.

5. Prepare tempering by heating the ghee. Add rai and once it splutters toss in the curry leaves. Fry for a bit and pour over the rasam.
Serve as desired.

South Indian Patra

Stuffed, rolled and fried colocasia leaves are a delicacy popular in most parts of India, especially the Western belt, ranging from Gujarat, Maharastra, as also in Tamil Nadu. Different cuisines make use of different stuffings for the leaves, but the end result is always the same - uniquely delicious!!!
The plants are pretty easy to grow at home and quite maintenance free. Every time we get arbi, we plant a couple in a vacant flower pot. That gives us an almost continuous supply of good quality leaves round the year !!!
The South Indian variation makes use of toor dal (Yellow pigeon peas) ground along with spices and applied to the leaves. Let's take a look.....

SOUTH INDIAN PATRA 

(STUFFED & FRIED ARBI LEAVES)

Ingredients :

Arbi (Colocasia) leaves - 8 medium (or 4 large)
Toor Dal (Split yellow pigeon peas) - 1 1/2 cups
Urad Dal (split black gram) - 1 tsp
Hing - 1/4 tsp
Salt to taste
Dry Red Chilies - 2 to 3
Method : 
1. Wash and soak the toor dal and urad dal for an hour. Drain the water.

2. Gently wash the arbi leaves and place face down on a counter. Carefully slice off the thick spine without tearing the leaf, so as to make the it less stiff and easily fold-able.

3. Add the dals, hing, red chilies and salt to a blender. Grind to a fine paste using very little water.

4. Now spread an arbi leaf face down and apply a generous ladle-ful of the paste over it. Cover with another leaf and repeat the process. If the leaves are quite large, 2 should suffice, else 4 medium. Once the leaves are stacked and well-smeared with the stuffing, roll them into a tight cylindrical shape.

5. Prepare a steamer bowl and place the rolled leaves on a steamer plate. Let cook for about 30 minutes.
Remove and let cool.

6. Cut the rolled leaves into 1/2 inch thick slices and shallow fry till crisp, just before serving.

In most South Indian house-holds, this is served typically with spicy Pepper rasam and South Indian kadhi

Spongy Dosas and Idlis

Idlis and dosas are staple foods of South India, with not just the states but even districts having their own version and variation for the same.
Getting the batter right is crucial for both, which involves - correct proportioning of the ingredients, soaking them for just the right amount of time, grinding them to the correct texture, and then letting the batter rest to ferment.

I list below the typical ingredients and methods we follow for spongy dosas and soft idlis. Drool away!!! [ Click here for Dosa recipe...]

                                                                           IDLI

(Makes roughly 15-20 idlis)
Ingredients :

Idli or boiled rice - 2 cups
Whole, washed Urad dal - 1/2 cup (Mum finds Tata I-shakti dal best for this purpose)
Flat poha or flattened rice - 2 tbsps
Sabudana (Sago) - 2 tbsps
Methi (Fenugreek) seeds - 1 tsp
Salt to taste

Method : 

1. Wash and soak the rice separately for 2 hours

2. Fifteen minutes before you wish to begin grinding the batter, wash the urad dal only once, and soak in 1 1/2 cups of water, along with lightly washed and cleaned flattened rice, methi seeds and sago.

Note : The traditional wet grinder works best for preparing batter in bigger proportions, also because urad dal needs to be ground to a fine paste and can heat up a standard mixer if run for long. But of course, one can make do with a mixer if grinder isn't available.

3. Grind the ural dal, flattened rice, sago and methi seeds first, gradually adding the entire 1 1/2 cups water used for soaking them. The batter should have a spongy consistency and should increase in volume as you keep up the grinding process.
Once done, transfer the batter to a large mixing bowl or vessel.

4. Now grind the rice, this batter can be slightly grainy, only up to a fine semolina texture. Once this is done too, add to the urad dal batter. Mix the two well together. Leave aside till the dough rises, then refrigerate.
It's recommended not to add salt right away, instead add it just before preparing the idlis. This will prevent the batter from becoming sour soon.
To prepare idlis, grease the idli plates lightly with oil, pour a ladle-ful of the batter in each slot and steam cook for about 15 minutes on a medium flame. Then reduce the flame and cook for 5 minutes more. Remove the idli plates, let cool a bit, then sprinkle water around the idlis to help remove them easily. Serve hot with chutney :)


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South Indian Kadhi

South Indian Kadhi or "Mor Kuzhambu"  as we call it in Tamil Nadu, literally translates into 'buttermilk stew'. It is an interesting preparation made with lightly cooked beaten curds or buttermilk, and tempered with spices and vegetables or urad dal vadis.
Here are two methods we generally follow, the ingredients bit different for both, and the resultant tastes, just as interesting!!

                                                SOUTH INDIAN KADHI (MORKUZHAMBU)

Type A
Ingredients :

Beaten sour curds - 1 cup
Green chilies - 1 long
Grated or chopped coconut - 1 tbsp
Jeera - 1 tsp
Arahar dal - 1/2 tbsp
Chana dal - 1/2 tbsp
Curry Leaves - a few
Salt to taste
Haldi - a pinch
For Tempering :
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek (Methi) seeds - 1/2 tsp

Method :

1. Soak coconut, the dals and jeera in a little water to make grinding them a bit easier.

2. Blend them well, along with the green chili in a mixer.

3. Meanwhile add the curds to a thick-bottomed saucepan, add a pinch of haldi, curry leaves and salt to taste and mix well.

4. Add the ground mix to the curds and mix again. Cook on a low flame for about 5 mins, take care not to let the mixture curdle. Remove from fire.

5. Prepare a tempering by heating 1 tsp oil, preferably sesame, add mustard seeds and let crackle. Add the methi seeds and fry for just a few seconds. Do not let the methi seeds become too brown else they'll lend a dour taste to the kadhi. Pour over the kadhi mixture, and serve.
If available, you can add the urad dal vadis to the tempering before adding methi seeds, let them roast well and then add to the kadhi.
If using vegetables, such as Knol Khol, carrots, pre-cook the vegetables and add to the curd mix and cook along with the ground coconut mixture. Ladies finger or Okra tastes excellent with this kadhi as well, you will need to fry this in a little oil and a pinch of salt and add it to the kadhi along with the ground mixture.

Note  : If using buttermilk and you find the consistency a bit thin, make a paste of 1 tbsp rice flour and water and add to the kadhi, this will thicken it up.
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Type B
Ingredients :

Beaten curds - 1 cup
Oil - 1 tsp
Dry Red chilies - 1 long
Urad dal (Split black gram) - 1 tsp
Fenugreek seeds - 1/2 tsp
Grated or chopped coconut - 1 tbsp
Curry leaves - a few
Salt to taste
Haldi - a pinch
For Tempering :
Oil - 1 tsp
Mustard seeds - 1/2 tsp

Method :

1. Heat 1 tsp oil in a pan. Add the red chili and urad dal and roast till the dals become golden brown. Add the methi seeds and fry for just a few seconds. Do not let the methi seeds become too brown.
Let cool, then grind them along with the grated/chopped coconut to a smooth paste.

2. Mix together curds, salt, haldi and curry leaves (plus vegetables as mentioned above - optional) in a saucepan. Cook on a low flame.

3. Add the ground masalas and mix well. Continue stirring on a slow flame for about 5-7 minutes. Remove from fire. Prepare tempering by heating 1 tsp oil, add mustard seeds and let crackle. Pour over the kadhi and serve warm.