Posts Tagged ‘Turmeric Powder’

This is a very tasty and nutritious kuzhambu.

Ingredients

Tamarind – lemon size

Vegetables – 1 cup ( diced)

The vegetables usually used for this kuzhambu are chow-chow,  ash gourd (pooshanikai), parangikai or chakarai pooshinikai, or brinhal cut into small pieces.

Soaked Chenna dhal or peanuts – 1 cup

Salt – 1 tsp

Turmeric pdr – 1/4 tsp

To fry and grind

Urud dhal – 1 tsp

Chenna dhal – 1 tsp

Grated coconut – 1 table spoon

Red chillies – 7-8

Black pepper – 1/4 tsp

Asafoetida(hing or perungayam) – 1/2 tsp

Fry all the above ingredients except coconut and asafoetida  in a pan with 1 tsp of oil, till they are golden brown.

Allow it to cool and make it into  a paste ( neither too coarse nor too smooth) and set aside.

Procedure

-Pressure cook the soaked chenna or peanuts by adding salt.

-Strain the tamarind by adding 2 cup of water.

-Now add the diced vegetable, salt and turmeric powder and cook the vegetables untill they are soft.

-Add the cooked chenna or peanuts , the prepared paste and allow it to froth.

-Season it with mustard and fresh curry leaves. Garnish it with coriander leaves.

It can be served with dosa, idili, pongal as well as hot white rice.

Hotel Sambar

Ingredients

Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp

To fry and grind

Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon

Sambar procedure

-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time stain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.

A very tasty hotel sambar is ready to be served with hot hot dosas.

Here I am giving another sundal  made out of green peas ( both dry and fresh)

If you are going to use dry peas then soak the peas for 7 to 8 hours.  If fresh peas is used then it can be directly cooked.

INGREDIENTS

Fresh Green Peas / Dry Green Peas / Pachai Pattani – 1 cup (If dry soaked overnight)

Grated coconut – 1 table spoon

Oil – 1 table spoon

Green chillies – 3-4 nos (To taste)

Grated ginger – 1 tsp

Salt – 1/2 tsp

Fresh curry leaves – 10-15 nos

Asafoetida – 1/2 tsp (perungayam / hing)

PROCEDURE

- Soak the peas for about 7 to 8 hours.

- Pressure cook ( just leave 1 whistle and switch off the stove) adding enough salt and water .  As I already mentioned in kondaikadalai sundal for cooking any pulses and legumes it should be fully immersed in water.  Drain the excess water. Now the cooked peas  is ready.

For Neivedyam purpose

- Add 1 table spoon of oil to the pan.  Allow the mustard seeds to splutter.  Add the green chillies, grated ginger  and curry leaves and 1/2 tsp of  hing.

-Then add the cooked peas and season it for 5 minutes then add the freshly grated coconut.  Season it for 2 more minutes.

Neivedyam sundal is ready.

If the sundal has to be stored for more than 5 hours,  then  after the mustard seeds splutter,  add the coconut along with green chillies and curry leaves.  Season it for 2 to 3 minutes so that water in the coconut dries up , then add the cookded peas.

Thengai Mangai Pattai Sundal

As I mentioned above cook the green peas and strain the excess water

Cooked  green peas – 1 cup

Onion – 1 (finely chopped)

Mustard seeds 1 tsp

Finely chopped green chillies – 1 tsp

Finely chopped green mango – 2 table spoon.

Finely chopped corainder – 1table spoon

Grated ginger – 1 tsp

Grated coconut – 2 tbsp (optional)

Turmeric Powder – 1 tsp

Red Chilly Powder – 1/2 tsp (optional)

Salt – 1/2 tsp

Fresh curry leaves – 10-15 nos

Cooking Oil – 1 table spoon

Procedure

-Add the cooking oil to the pan and allow the mustard seeds to splutter.

- Add the finely chopped chillies, onion, ginger and the curry leaves and cook till the onion is soft.   Add the turmeric powder, chilly powder and the cooked peas and season it for 2 to 3 minutes.

- At last add the coconut,  season it for a minute.  Switch off the stove and then add the chopped mangoes. Garnish it with finely chopped coriander.

Delicious tengai , mangai pattani sundal is ready. This again is a mini snack

If you want to make it little more spicy then add a pinch of garam masala or a pinch of chat masala.

Why go to restaurant to have punjabi chole ? Give a try at home.

Ingredients

Boiled chick peas – 1 cup( 250 gms appx)

Onion – 1 no (large in size)

Tomatoes – 4 nos (large in size)

Bay leaves – 2 nos

Green chilies – 2-nos

Ginger garlic paste – 1 tsp

Coriander powder – 1 tsp

Jeera powder – 1/2 tsp

Turmeric powder -1 tsp

Red chilly powder – 1 tsp

Sugar -1 tsp

Aamchur ( Mango powder) – 1/2 tsp

Chenna masala powder  – 1 tbl spoon

Lemon and chopped coriander -  for garnishing purpose

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Procedure

-Soak the channa over night for about 8 hours. Pressure cook it by adding salt and Tea bags. Once it is cooked the colour of the channa would have changed to little bit brown.

-Chop the onion into small pieces. Talk half of the minced onion and grind with half of the boiled channa and 2 green chillies. Make this paste before putting the pan on the stove.

- Now take a wide thick bottomed pan. Add 3 tbl spoons of oil. Saute the bay leaves, add the remaining minced onion, ginger garlic paste and fry till the onion is golden brown. Add little salt for the onion to get cooked faster. Once the onion is cooked add the channa paste and fry it for 5 to 7 minutes. Be little careful so that it doesn’t get burned at the bottom.

-In the mean time grind the tomatoes into fine paste.

-Now add coriander powder – 1 tsp, jeera powder – 1/2 tsp, turmeric powder -1 tsp, red chilly powder – 1 tsp, sugar -1 tsp, aam chur – 1/2 tsp and channa masala powder – 1 tbl spoon. Cook for 5 minutes. Now add the tomato paste and cook for about 5- 7 minutes or till the raw flavor of tomato vanishes.

-Add the remaining chole and required amount of salt and allow the mix to boil for about 5 minutes. Switch off the stove. Garnish it with chopped coriander leaves.

-Serve it with a piece of lime and chopped raw onion.

This is an excellent side dish for roti, naan and kulcha.

It is a famous kanidika preparation. I tasted this gojju in one of my friends house Mrs. Swarna who hails from Bangalore , but settled at Delhi. The taste was so good. I got the method of preparation from her which I am going to present it to you now. This brinjal – capsicum gojju.

Ingredients

Required Vegetables

Tender Brinjal – 100 gms

Capsicum -100 gms

Tomato – 100 gms

Chop all the vegetables into small square pieces.

To prepare the Gravy

Tamarind – small lemon size

Chutney Dhal (pottukadalai) – 1 teaspoon

Mustard – 1 tsp

Turmeric powder – 1/2 tsp

Grated coconut – 1 handful

Red chillies – 2-3 nos ( accoring to taste)

For seasoning

Oil -1 table spoon

Mustard -1 tsp

Methi – 1/2 tsp ( you can season it with whole  methi or if you use methi powder then make it to 1/4 spoon )

Red Chillies – 1 nos

Curry leaves – 10-15 nos

Asafoetida(Hing or perumkayam)  – 1/2 tsp

Procedure

– Strain the tamarind with 1 1/2 cup of water and add the chopped vegetables, one pinch of turmeric powder , salt  and cook them.

-In a dry pan allow the mustard to splutter.  Set asside.  Add one tsp of oil to the pan fry the chutney dhal ,red chillies  and coconut just for 2 minutes.  Allow it to cool and grind it along with mustard and turmeric powder into a fine paste.

- Add this paste to the tamarind – veg gravy and just allow it froth. If you prefer add one small bit  of jagarrey to enhance the taste.

- Season it with mustars , methi, red chillies, curry leaves and hing.

Mouth watering gojju is ready.  It can be served along with raw rice, venpongal, idli , dosa and chapathi.

BOMBAY CHUTNEY

Ingredients

Besan – 3 tsp
(Kadalai mavu)
Onion – 1 Nos
(finely chopped)
Tomato – 2 nos
Green chilies – 4 Nos (slit it length wise)
Oil – 2 tsp
Turmeric powder – 1/2 tsp

For seasoning
mustard seeds – 1/2 tsp
curry leaves – 10 to 15 nos
oil – 2 tsp

Procedure

-Mix the besan with 1 tumbler of water. Make it into a dilute batter.

-Apply oil in the pan and allow mustard & cumin’s seeds to splutter . Add finely chopped onion, tomato, curry leaves and the green chilies.along with turmeric powder. if needed add 1 ladle of water to cook the onion.

- Cook till the onion is soft and now add the besan batter and cook it for 5 minutes.

- The gravy will start thickening and will not stick to the pan . This is the consistency. Garnish it with finely chopped coriander.

You can also add 1/2 tsp lemon juice to increase the flavour and taste. This chutney goes well with chapati & poori . It is very easy to prepare. It will hardly take 10 minutes to prepare.

Hotel Sambar

Ingredients

Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp

To fry and grind

Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon

Sambar procedure

-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time strain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.

A very tasty hotel sambar is ready to be served. It can be had with raw rice, idli, dosa etc.

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VARUTHU ARACHA KUZHAMBU is one of the delights of Nellai or Thirunelveli.

It can be taken along with raw rice and it is also one of the best side dishes for Ven Pongal.

Ingredients

Tamarind – 1 big lemon size

vegetables – 2 cups

In general we don’t use onion for this kuzhambu. The other vegetables used for this preparation are ash gourd (pooshanikai), parangikai or chakarai pooshinikai, carrot, plantain, ladies finger , colocasia (Sepan Kizhangu) etc.. Sepan Kizhangu has to be pressure cooked. The remaining vegetables can be precooked by adding salt.

To Fry and grind

Thoor Dhal, Chenna Dhal, Urud Dhal – 1 tsp each,Grated Coconut – 4 table spoon

Sesame or ellu – 1 table spoon,Raw rice -1 tsp, Red Chillies – 10 -12 Nos

For seasoning

mustard seeds – 1/2 tsp
Curry leaves – 10-15 nos
oil – 1 table spoon ( coconut oil is optional)

Procedure

-Stain the tamarind with 2 cups of water.

-Pre- cook the vegetables by adding salt and turmeric powder and when it is half cooked add the tamarind water to it and let it cook.

- In the mean time in a dry kadai first fry the sesame and rice till the fried flavour of sesame comes. Apply 1/2 tbl spoon oil to the pan and fry all the three dhals till they are golden brown along with the red chillies. Also fry the coconut in the same kadai without applying oil till it is golden brown.

-Allow the ingredients to cool and grind them into a smooth paste by adding required amount of water.

- Once all the vegetables are cooked add the paste and a small bit of jaggery. Mix them well and once the mixture starts to froth at sides turn the stove off.

-Season it with mustard seeds and fresh curry leaves with the remaining oil.

A very tasty varuthu aracha kuzhambu is ready. It is wholesome kuzhambu. Its preparation involves dhal and lots of vegetables.

Adding jaggery to any tamarind preparation will enhance its taste.

Bajji is one of the celebrity preparations on all occasions both normal and festive. It is adeep fried snacks and very tasty. The preparation is very simple and can be done within half an hour. You can call it a beginner’s delight.

Ingredients

Let me first tell you about the basic ingredients of preparing the bajji batter.

Besan – 1 cup

Rice powder – 1/2 cup

(If you want the bajji to be less oily we can even add 1 : 1 ratio of besan and rice powder)

Chile Powder – 1 tsp

Salt – 3/4 tsp

Baking Soda or baking powder – 1 pinch ( Optional)

Turmeric powder – 1/4 trsp

Asafoetida – 1/2 tsp

The above mentioned are the base for any variety of bajji.

Vegetables of your choice

Cooking oil – for deep frying

Procedure

-Mix all the ingredients together and add the required amount of water and make it into a smooth batter of dosa consistency. Allow it to stay for 5 minutes.

-Usually the vegetables used for bajji are Plantain, Onion, Potato, Brinjal, Bangalore Brinjal (Chow-chow), Bread, Paneer, Chillies, Cauli flower.

-Chop the onions ,bangalore brinjal ,brinjal ,potato into circular slices .

Plantain can be either chopped into circular slices or longitudinally.

Try to get fresh paneer fairly large piece. Bread and Paneer can be cut into triangular shapes.

If you don’t want the chili bajji to be very hot, just slit the chili longitudinally, remove the seeds and apply little salt on the inner part of the chili.

Cut the whole cauliflower into 1-inch-thick slices cauliflower florets.

-Heat oil in a frying pan (kadai).

-Take each vegetable piece and dip each of them one by one in the above prepared batter mixture and drop into the oil pan and deep fry until it turns brown.

Delicious bajjis are ready to taste. Serve it with coconut chutney or tomato ketchup.

Rasam is a famous south Indian soup. It is prepared with tamarind, tomatoes , coriander seeds, pepper etc and it is a good digester. It is simple and very fast made dish and goes well with hot rice and a spoon of ghee. There are umpteen varieties of Rasam. I will start elaborating with rasapodi.

1. Rasam powder without dhal

Ingredients

Coriander seeds (Dhaniya)-2 cups
Red chilies – 3 cups
Black pepper – 3/4 cup
Cumin’s seeds – 1 cup
Methi seeds -1 tsp
Turmeric powder -1 tsp (optional)
( You can add turmeric powder while preparing rasam)

Dry the above ingredients in the sun (or preheat it in oven) and when it is hot grind it into a little bit coarse powder. Store it in an air tight bottle. Since we don’t add dhal to it there will be less sediments while preparing rasam.

2 Rasam powder with dhal

Ingredients

Coriander seeds (Dhaniya)-2 cups
Red chilies – 3 cups
Black pepper – 3/4 cup
Cumin’s seeds – 1 cup
Thoor Dhal – 1 cup
Methi seeds -1 tsp
Turmeric powder -1 tsp (optional)
( You can add turmeric powder while preparing rasam)
You can make this powder in two ways.

I method
Dry the above ingredients in the sun and when it is hot grind it little bit coarse. Store it in an air tight bottle.
II method
Dry fry all the ingredients one by one and then grind the into a coarse powder. If you want you can add asafoetide even while grinding the powder. But it is always better to add it while doing the rasam so that the flavour is not lost.

3 Millagu – Jeera ( Pepper ) rasam powder

This rasam is done without coriander seeds and no asafioetida is required.

Ingredients

Black pepper – 1/2 cup
Jeera – 1/2 cup
Thoor Dhal – 1 cup
Red Chillies – 1/2 cup

Dry the above ingredients in the sun ( or preheat it in oven ) and when it is hot grind it into a little bit coarse powder.

4 Udupi Rasam Powder

I read this preparation form Mangayar malar. It was excellent to taste Udupi rasam. To prepare this powder I bought all the necessary ingredients measured form the shop itself.

Ingredients

Coriander seeds – 110gms
kashmiri chilies – 100 gms
Red Chilies -75gms
(one which is little bit hot)
Black pepper – 50 gms
Methi
n> seeds – 25 gms
Chenna Dhal – 25 gms
Cumin’s seeds (Jeera) – 30 grams
Mustard seeds – 1 tsp
Asafoetida _ 1 small piece.

Procedure

- Dry all the chilies in hot sun or preheat it in oven.
- Same way dry the remaining ingredients separately.
-Dry fry methi seeds and mustard seeds in a pan. Let the mustard seeds pop up.
- Apply 1 tsp oil in the pan and fry the chilies till all them are polished with oil.
- Apply 1/4 oil and fry the coriander seeds till the raw flavour vanishes.
-Again apply 1/4 oil in the pan and fry chenna dhal till it is golden brown and add the jeera to it and fry it for few seconds.
- Now mix all the fried ingredients in the hot kadai in which you fried the dhal .
- Even while it is little bit hot grind it into fine powder. Allow it to cool and store it in an air tight container.

If I try anything else innovative in this variety I will add on to this post.

Tips : What ever be the type of rasam, if you add this magic powder to it before you bring it to boil, then it will become a super – duper rasam and gives out a fine flavour.

Magic powder ingredients

Make this powder in small quantities to retain the fresh flavour

-coriander seeds – 1 TB spoon
- cumin’s seeds-1 TB spoon
- black pepper – 1/2 tsp
Heat them in the sun or oven and grind them into a fine powder.