South Indian Recipes
Mangalore Rasam Powder Recipe
Ingredients
Red chilies (1 cup, broken into small pieces and tightly packed), cumin seeds (1tsp), hing powder (1tsp), oil (1tbsp), fenugreek or methi seeds (1/2tsp), gram dal (2tbsp), dry coriander seeds (1c) and curry leaves (3 sprays).
Method of preparation:-
Take the chilies; break them up with the stalks into small pieces. It make easy to powder them. Take a kadai, place it over heat. Heat the oil in it and then fry the hing and fenugreek in it on slow heat until they turn light brown in color. Now add gram dal, cumin seeds, red chilies, coriander seeds and curry leaves and fry them for about 5 minutes on low heat. When all these get roasted then there arises a lovely aroma. Now take off the kadai from the heat and keep it to cool. Put this roasted masala mixture in the mixie and then powered it finely. Put this powdered masala in a bottle to store it. This powder cab be used for 2 to 3 months. You can use the chilies with the stalk as the stalks also provide the fibre for the body.
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Venn Pongal Recipe
Ingredients
Rice (2c), ghee (3tsp), coarsely crushed peppercorns (2tsp), cashew nuts (5), toor dal (3/4c), ginger cut into tiny bits (1 ½ inch), cumin seeds (1 1/2tsp).
Method of preparation:-
Take rice and the toor dal; cook them together in a vessel r in the pressure cooker. Cook the rice and dal until they get soft. Take cashew nuts and chop them into small pieces. Take a Kadai, place it over heat. Put the ghee in it to heat, when the ghee get hot then fry the cashew nuts pieces in the Kadai. When the cashew nuts get brown then add the cumin seeds and the peppercorn in the Kadai. When they starts splutter then add the tiny bits of ginger and fry them. Now add the cooked mixture of dal and rice to it. Add salt according to taste and then mix them well. When the dish gets ready then add about 1 teaspoon of ghee before serving the dish. Serve the dish with onion chutney or the coconut chutney.
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Dal Payasam Recipe
Ingredients
Moong dal (1c), raisins (1/4c), coconut (1/2), cashew nuts (1/4c), grated jaggery (2c), cardamom (1tsp) and ghee.
Method of preparation:-
Take dal, wash it and drain it. Fry the dal in the hot ghee for about 2-3 minutes and then keep it aside. Fry the raisins and the cashew nuts in the ghee and then keep them aside. Take the 5-6 coconut rings, Chop them in small pieces and then fry it in ghee and then keep it aside. Take the reaming coconut and grate it and then grind it with 1 cup of water. Drain the coconut and reserve the milk of coconut. This will be thicker. Again add 1 cup of water to the drained coconut and grind it. Now squeeze out the milk and reserve it in separate bowl. Add this squeezed milk in the dal and then pressure cooks it. In the same time, boil 1 ½ cup of water and then add jaggery in it. Keep on boiling until the liquid gets thick consistency. Pour this into the dal mixture and stir it well. Cook it for few minutes. Add the fried coconut, cashews, raisins and the cardamom powder. Stir the mixture all the time while cooking. Now add the thick coconut milk and mix it well. Take off the pan from heat and serve hot. It tastes better if it serves too cold.
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Medu Vada Recipe
Ingredients
White urad dal (1c), oil (for deep frying), crushed black peppercorn (1tsp), curry leaves (8-10), asafoetida (1/4c), salt (to taste), cumin seeds (1tsp).
Method of preparation:-
Take urad dal, wash it and drain it. Soak it in a bowl for 6 hours or for overnight. Grind the soaked dal in a grinder to a fine paste. Add curry leaves, crushed peppercorn, cumin seeds, asafoetida and salt to the batter and mix them well. Take a Kadai, place it over heat. Heat the oil in it. Take some batter in your palm and make a ball of it and then make a hole in the center of the ball of batter to give the shape of a doughnut. Now this is called a vada. Now put these vadas in hot oil in the Kadai and then deep fry them over medium heat until the vadas get golden brown and crispy. After frying serve them hot with coconut chutney or sambhar.
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Pitla Recipe
Ingredients
Bengal gram flour or besan (3tbsp), lemon juice or tamarind juice (1tbsp), asafoetida or hing (1/2tsp), roasted cumin- coriander powder (1tsp), finely chopped tomato (1med.), finely chopped onion (1small), chopped coriander leaves (1tbsp), mustard seeds (1/2tsp), red chilly powder (1tsp), turmeric powder (1/2tsp) and salt (to taste).
Method of preparation:-
Take a pan, place it over heat. Heat a little oil in it.Fry the besan in it until it turns light brown. Keep it aside. Heat some oil and then add the curry leaves and mustard seeds in it. When the mustard seeds gets crackle then add the onion and fry them for a minute fry them until they turn brown. Add the dhania- cumin, turmeric and red chilly and them for a minute. Now add the besan and then fry for 2 minutes. Add the coriander and the tomatoes and some water to get a liquid consistency. Add salt according to taste. Now add the lime or tamarind juice and heat it until it gets boil and then add hing and serve it hot with plain rice or chapattis.
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Vaangi Baath Recipe
Ingredients
Long Purple brinjal (eggplant), cut into large pieces (1), raw rice (1 1/2c), cloves (4), ghee (4tbsp), peppercorns (6), turmeric (1/2tsp), red chillies (5), urad dal (1tsp), lemon juice (2tsp) or sour buttermilk (1/2c), cinnamon (1”), cumin seeds (1/2tsp), oil (1tsp for frying the maida), channa dal (1tsp), coriander leaves (1 1/2tsp), mustard seeds (1/2tsp), green chillies (2) and salt to taste.
Method of preparation:-
Take a pan, place it over heat. Heat 1teaspoon of oil in it then fry cloves, turmeric and 4 red chillies, cumin, coriander, cinnamon and peppercorns in it. Then make the powder of this mixture by grinding them in the coffee grinder. Heat ghee in a pan then add green chillies, red chilli, channa dal and urad dal. After mixing all the seasoning then add the pieces of brinjal until they are cooked. Now add the buttermilk and mix it well then add the powdered masala and mix it. Add salt to taste. Keep it for boiling and then take off the pan from heat. Now mix this in the cooked rice and then heat it on low heat or in the microwave. Serve it hot in a serving dish.
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Puli Injis Recipe
Ingredients
Piece of ginger (2”), a small piece of jaggery, balls of tamarind (2large), cumin seeds (1tsp), garlic (12cloves), mustard seeds for seasoning (1tsp), red chillies (3), finely roasted methi seeds (1/2tsp), green chillies (3) and salt (to taste).
Method of preparation:-
Make a fine paste of lightly roasted cumin seeds with red chillies and half of the fenugreek and garlic. Now chop the ginger, green chillies and the remaining garlic. Take a bowl, soak the tamarind in some hot water in the bowl and then extract the juice of the tamarind. Put the chopped ingredients in the tamarind juice. Put this mixture in the pan and keep on boiling. Take a pan, place it over heat. Heat 3 teaspoon of oil in it and add remaining fenugreek and mustard seeds in the pan. When the mustard seeds get crackles then add the ground masala and fry it until the masala turns its color. Now put the chopped ingredients, tamarind juice, jaggery and salt to taste. Keep it for boiling and boil it until the juice gets thicken. When it gets ready then takes it off from the heat and keeps it to cool. Then put it in the bottle and should keep it for a week.
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Bhindi Gojju Recipe
Ingredients
Bhindi cut into thin rounds (1lb), finely crushed small pieces of ginger (optional), buttermilk or diluted yogurt (3c), finely chopped green chillies (3-4), mustard seeds (1tsp), curry leaves (1sprig), salt (to taste) and hing (a pinch).
Method of preparation:-
Take a pan, place it over heat. Heat the oil in it. Apply the salt to the bhindi and put it in the pan for deep frying. Fry it until gets brown and keep it aside. Heat 2 tsp of oil in a sauce pan. Add mustard seeds, curry leaves, green chillies, ginger and the hing in the pan. Fry them until the mustard seeds start crackling. Now add the fried bhindi and stir for 2 minutes. Take off the pan from the heat and then add the buttermilk and little bit of salt as the bhindi is already salted. Mix it well and then add the water if the gojju is too thick. When it gets ready then serve it with plain rice and dal.
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Bitter Gourd Gojju Recipe
Ingredients
Bitter gourds (2med.), melted jaggery (2tbsp) or sugar (2tsp), mustard seeds (1tsp), roasted and powdered, white sesame seeds (2tsps), curry leave (1sprig), minced onion ((1), shredded coconut (2tsp), dhania powder (1tsp), sambar powder (2tsp), minced garlic cloves (3-4), turmeric powder (1/2tsp), cumin powder (1tsp), roasted and powdered methi seeds (1tsp), juice of small ball of tamarind and a pinch of hing.
Method of preparation:-
Take bitter gourds, scrap the skin of them and then wash them. Give a cut lengthwise and remove the seeds and then cut them into large half- rounds. Sprinkle the salt on them and place a heavy weight on them. This is all done to reduce the bitterness of gourds. Keep them aside for ½ an hour. Take a pan, place it over heat. Heat 3 tsp of oil in it and fry the gourds in it until get brown. Drain them and keep them aside. Now heat 3 tsp of oil and add mustard seeds and curry leaves. When the mustard seeds get crackles then add minced onion and garlic and fry them. Now add all raw dry powders and fry them for 2 minutes. Add the shredded coconut and again fry for 2 minutes. Add fenugreek and sesame powder and mix them well. Now add fried gourd, jiggery and tamarind. Add salt to taste and enough water to cover the vegetables. Keep them to boil and reduce the heat. Cook them until the gravy gets thickens. Then remove the pan from the heat and add the hing. Mix it well. When it gets ready serve it as chutney with chapatti, dosa or plain rice.
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Katirikka Rasavangi Recipe
Ingredients
One Bhima eggplant (brinjal), mustard seeds (1/3tsp), tamarind paste (1/2tbsp), cooked toovar dal (1/2c), coriander seeds (1 1/2tsp), fresh coconut (4tbsp), channa dal (1tsp), curry leaves, asafoetida (a pinch), a little oil for roasting and seasoning and salt (to taste).
Method of preparation:-
Cut the eggplant into cube slices. Dissolve the tamcon paste in a cup of water. Place it on heat, add eggplant to tamarind water and add salt and a little turmeric. Cook it until eggplant is done but not lost its shape. Take a pan, place it over heat. Heat very little oil in it and then roast red chillies, asafoetida, coriander seeds and channa dal in it. When the red chillies get turn to dark red then take off the pan from the heat and keep it to cool. Put it into the blender with coconut and 3 tablespoon of water and then grind it to paste. Now mash the cooked dal with a spoon until gets blended and adds it to the cooked eggplant. Add the coconut paste and then keep it on low heat until it starts to simmer a little. Now take it off from the heat. Seasoning it with curry leaves and spluttering mustard seeds.
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