Rasam

Ingredients

Tomato - 1
Tamarind - small lemon size
Salt - as per taste
Rasam powder - 3 tsp
Garlic - 3 cloves
Red chilli whole - 1
Curry leaf - 1 stem
Cilantro - as per you need
Turmeric powder - 1/4 tsp
Water - 6 cups
Asafetida  - a pinch
Oil - 1 tsp

Method

Rasam powder see the link under powders - how to make...

In a bowl take 6 cups of water and cut the tomato in to slices and the tamarind with salt put altogether and keep a side to soak after some time mash with your hand and taste it to check the salt and sourness level what you want then keep a side.

Take the garlic and mash it with the stone.

Take a pan heat and pour the oil, put the whole red chilli, rasam powder, turmeric powder, mashed garlic, asafetida and curry leaf. Once it saute pour the tamarind water in to, when you pour filter with your hand. Add the cilantro. once it come to the boil switch off the stove and move the pan. Yummy rasam ready to eat with rice.

Simple Sambar

Ingredients

Toor Dal/Moong dal - 1 cup

Garlic -3 cloves

Asafetida - a pinch

Small Onion -  5-7 or Big Onion - One slice

Tomato - 1

Green Chilli - 2 or as per your spice

Turmeric powder - 1/4 tsp

Cumin powder - 1/4 tsp

Saute

Oil - 2 tsp

Mustard seed/Urad dal - 1 tsp

Red chilli whole - 1

Cumin seed

Curry leaf - 1

small onion - 2

Method

Cook the toor dal in the pressure cooker with Garlic, Onion, Tomato, Green Chilli and Asafetida. Once it cooked let it cool and then  add some water and mash the dal little bit. Add turmeric, cumin powder and salt. Aside saute with the above ingredients and add into the sambar. Very simple and yummy sambar ready for Idly, Dosai, Chapathi or even rice too.

Paruppu Urundai Kulambu

Ingredients

Channa dal - 1/4 cup
Toor dal - 1 hand full
Red Chilli(whole) - 1
Onion
Oil
Mustard Seed
Curry leaves
Tomato - 1
Fenugreek seed - 3 or 5
Fennel seed - 5
Tamarind - small round size
Red chilli powder - 1/2 tsp
Corriander powder - 2 1/2 tsp
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp (optional)
Coconut - 10 small pieces
Salt

Method

Soak the channa dal and toor dal for 2-3 hours and grind coarsely with 1 whole red chilli and some fennel seed. Make a small ball and steam it in the idly cooker for 10 -15 minutes. Take out the small balls and keep a side.

Soak the tamarind and extract.

Grind the coconut and 3 or 4 small pieces of onion together and make a fine paste.

Heat the oil add the mustard seed, fenugreek seed, curry leaves. Then add the chopped onion fry till golden brown then add tomato. After 3 minutes add red chilli powder, corriander powder, turmeric powder (sambar powder optional) and salt add water. After 2 minutes add ground coconut paste and allow to boil and then slow cook for 10 minutes. Pour some water if necessary.  Add the small balls in to the Kulambu. After 3 minutes add the tamarind extract slow cook for 10 more minutes. Now yummy Paruppu Urundai Kulambu is ready to eat.

Spinach Dal(parupu)

Ingredients

Spinach - 1 packet
Dal(Thuvaram Parupu) - 1/4 cup
Oil
Whole Red Chilli - 1
Green Chilli - 1
Mustard seed and Urad dal
Garlic - 1 clove minced
Onion little amount minced
Tomatao - 1
Red Chilli Powder - 1/4 tsp
Corriander Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - pinch
Salt

Method

Pressure cook the dal and mash it and keep a side
Cut the Spinach into small

Heat the oil add whole red chilli into two pieces then add mustard seed and urad dal. Add onion and green chilli saute for 2 minutes then add tomato. After two minutes add red chilli, corriander and turmeric powder, asafoetida and salt. Then put the spinach and saute well for 5 minutes and then add the cooked dal pour water for your consistency and taste the salt level, pressure cook for 5 minutes. Easy and yummy Spinach dal is ready now. Good with rice and chapati.