Ingredients:
4 Ripe tomatoes, cut into large pieces
15 Green chillies
2 tbsp tamarind
1/4 cup finely cabbage pieces for garnishing
1/4 tbsp cumin seeds
2 tbsp oil
2 garlic pods
Salt as per taste
For Seasoning:
1 tbsp oil
1 tbsp mustard seeds
Few curry leaves
3 red chillies
1tbsp urad dal
Method:
In a pan add oil and when it is hot, add green chillies and fry them till they start spluttering
Now add tomatoes and fry till the tomatoes are soft.
Add tamarind and fry till tomatoes are soft and turn off the heat
Keep it aside to cool.
In a mixie jar, add garlic pods, cumin seeds and salt
And grind coarsely
To this, add tomotoes mixture
Grind coarsely like three pulses and add chopped cabbage
And pulse just once and take it out into a bowl
For seasoning, heat a pan and add oil. When the oil is hot, add mustard, red chillies, urad dal and curry leaves and fry till mustard seeds splutter. Add this to the chutney
Very yummy chutney is ready to be served. Cabbage pieces provide a crunchy taste to the chutney. Goes well with Idly, Dosa, Poori, Uthappam, Roti or plain white rice
Ingredients:
1/4 cup Lentil/Toor Dal
1 cup water
1cup Gangabaila (Purslane) Leaves, wash thoroughly
4 Raw tomatoes
5-10 Green chillies (as per your spice level)
1/4 cup chopped onions
2 tbsp tamarind paste
Salt as per taste
1/4 tbsp turmeric
For Seasoning:
1 tbsp oil
1/4 tbsp mustard seeds
1/4 tbsp cumin seeds
4-5 Red chillies
Few curry leaves
2 Garlic pods
Method:
In a pressure cooker, add washed toor dal
To it, Add green chillies and purslane leaves
Add chopped tomatoes
Add onion pieces
And finally add 1 cup of water and pressure cook for 5 visils and set it aside to cool. Open the lid of the pressure cooker and the dal is completely cooked as below
To this, add salt and turmeric
Add tamarind paste
Mix and mash well and cook for 5 min till the raw smell of tamarind disappears and switch off the heat and transfer the dal into a bowl
In a pan, add oil and when it is hot, add mustard seeds, cumin, red chillies, crushed garlic,curry leaves and fry for two min.
Garnish the dal with the seasoning.Dal is ready to be served!
Goes well with white rice and ghee combo, chapathi, roti and all kinds of breads
Ingredients:
2 tbsp cooking oil
4-5 red chillies
1/2 tbsp black pepper
1 tbsp coriander seeds
5 fresh curry leaves
1/4 tbsp cumin seeds
1/4 tbsp mustard seeds
1/4 tbsp fenugreek seeds
2 pinches turmeric
3 medium-sized cups of water
1 small lemon sized tamarind
salt to taste
1 tbsp chopped fresh cilantro
For Rasam Powder:
2 garlic pods
1 tbsp black pepper
2 tbsp Coriander seeds
1tbsp cumin seeds
Method:
In a pan, add oil and when it is hot, add fenugreek, red chillies, cumin, mustard, black pepper, mustard and curry leaves and fry till mustard seeds splutter
Add 3 cups of water to the seasoning
Wash tamarind and add it to the pan
Now add salt and turmeric
And let it boil for 10 min
In a blender jar or coffee grinder, add garlic pods, black pepper, coriander and cumin seeds. No need to peel off skin of garlic as it is very healthy when added to the food. It darkens your hair and you will not have gray hair :-)
And grind coarsely. It takes 4 pulses
Add this rasam powder to the pan and immediately switch off the heat
Garnish with coriander and cover the pan with a lid
Very tasty rasam is ready to be served
In South India, this dish is prepared in many households daily. Increases digestion and cools the body. Goes well with white rice or can be taken as a soup.
Ingredients:
1 medium size cup silk squash/nethi beerakaya pieces
cumin seeds - 1 tbsp
15 green chillies or as per your taste
small lemon sized tamarind, soak in little water to make it soft
1/4bunch coriander
salt as per taste
garlic pods - 4
2 tbsp oil
For Garnishing:
2 tbsp finely chopped onions
Method:
In a pan, add 1 tbsp oil and when it is hot, add silk squash or nethi beerakaya pieces and fry for 2min
Now add green chillies to the pan and fry them till both green chillies and silk squash pieces are soft
Now add chopped coriander to the pan and fry till coriander gets cooked
Now add soaked tamarind to the pan
Mix well and fry for 5 more min. Switch off the heat and set it aside to cool
In a Mixie jar, add garlic pods, salt and cumin seeds
Grind it coarsely (it takes 2 pulses)
Now add squash mixture to the mixie jar
Grind coarsely. It takes 3 rounds in a mixie/blender. Transfer the chutney into a bowl
Garnish with finely chopped onion. No need to add seasoning to this chutney
Goes very well with hot rice and ghee combo, as dip for chips, vada, gaarelu, bajji, dosa and Idli. The taste is simply out of this world!
