Red Chilies- Little more than Dhaniya Seeds in weight
Hing - To taste
Method:
Fry all the ingredients separately in a dry pan. Use a
little oil while frying Red Chilies. Cool these things and then make
a fine Rasam Powder. (Rasamai)
1.Sambar Powder
Ingredients:
Chana dal - 1 Table Spoon
Urad dal - 1 Table Spoon
Coriander Seeds - 11/2 Table Spoon
Methi - 2 or 3 Seeds
Black Pepper - 2 Seeds
Red Chilies - 3 or 4
Method:
Fry all ingredients and powder it. You can grind powder
with coconut before putting into Sambar. (Rasamai)
Sambar Powder:II
Ingredients:
Methi Seeds - 1Tea Spoon
Dhania Seeds - 2 Table Spoons
Chana Dal - 2 Table Spoons
Urad Dal - 2 Table Spoons
Red Chilies - 8 in No.
Dry Coconut - 2 Inch Peace
Till - 1 Tea Spoon
All these ingredients fry in a pan with 1 tea spoon of oil
and make a fine Powder. Before adding to Sambar add a little water
and make as a paste and mix in Sambar. (Vani)
Sambar Powder:
(Simple)
Ingredients:
Methi Seeds - 1 Tea Spoon
Dhania Seeds - 2 Table Spoons
Red Chilies - 4-5 in No;
Method:
Fry all these and make it a powder.
(Note: This Sambar Powder is suggested while making Sambar
with the following vegetables:
Lady Finger, Raw Plantain. Drumsticks) (Vani)
Vaangibaat Powder:
Ingredients:
Chana dal - 2 Table Spoons
Urad Dal - 2 Table Spoons
Dhania Seeds - 2 Table Spoons
Till - 2 Table Spoons
Cinnamon Stick - 2 Inch peace
Lavang - 2 to 3 in No.
Small ilaichi - 1 or 2 in No.
Dry Coconut - Half Part
Red Chilies - 6 to 8 in No.
Method:
Fry all the ingredients separately in a dry pan. Grind
Coconut and Till separately. This powder can be used for making 3
types of baths ( Recipes follows). (Vani)
Coconut Powder:
Ingredients:
Dry Coconut - 2
Red Chilies - 12 - 13 in No.
Tamarind - 1 Lemon Size Ball
Ghee - 2 table spoons
Method:
First grate the dry coconuts. Grind tamarind and Red
Chills together. Then add grated coconut and grind as a Powder. In a
pan take 2 Table Spoons Ghee and fry this powder for 2 to 3 minutes.
This powder will go well with hot Rice and Ghee. We can serve this
with Upma and Pongal also. (Vani)
Ground nut Powder:
Ingredients:
Ground nuts - 2 Cups
Red Chilies - 12 - 13 in No.
Tamarind - 1Lime size Ball
Salt - to taste
Method:
Fry all the ingredients separately in a dry pan and after
it cools down make it a powder. This also will go well with hot rice
and Ghee. We can serve this with Upma or Pongal. (Vani)
CHUTNEYS
COCONUT CHUTNEY:
Ingredients:
Grated Coconut - 1 Cup
Chana dal - 2 Tea Spoons
Green Chilies - 2 in No.
Mustard Seeds - ¼ Tea Spoon
Salt - ¼ Tea Spoon
Method:
Heat little oil and fry chana dal till it becomes slightly
brown in colour. Soak the fried dal in 2 Table Spoons of water for 10
minutes. Then grind green chilies, grated coconut, chana dal, (drain
excess water if any) and salt. Add little water if necessary while
grinding. If necessary add lime juice after grinding. To make the
chutney watery, add either little water or sour butter milk. Season
with mustard seeds and mix nicely.
It can be used with idly, dosa, vada, etc., (Anuradha)
2. Coconut Chutney:
Ingredients:
Grated Coconut - 1 Cup
Green Chilies - 3 to 4 in No.
Mustard Seeds - 2 Tea Spoons
Jeera - ¼ Tea Spoon
Methi Seeds - ¼ Tea Spoons
Urad dal - 4 Tea Spoons
Tamarind - one small lime size
Haldi Powder - ¼ Tea Spoon
Salt - to taste
Oil - 2Table Spoons
Hing - One pinch
Jaggery - One inch peace
Method:
Heat little Oil and put in 1 tea spoon of Mustard seeds,
when they splutter, add Methi seeds. After 2 seconds add 3 tea spoons
of udad dal ,,green chilies. Add in grated coconut also and fry for 2
minutes. Then grind all along with soaked tamarind, Jaggary salt.
Season in remaining oil remaining mustard seeds, jeera, remaining
udad dal, Haldi powder, and Hing. Mix with the chutney.
This will go well with hot Rice. (Vani)
TOMATO CHUTNEY:I
Ingredients:
Riped Tomatoes - 6 in No.
Ghee - 1 Table Spoon
Mustard Seeds - 1 Tea Spoon
Coriander Seeds - 1 Table Spoon
Chana Dal - 1 Tea Spoon
Udad dal - 1 Tea Spoon
Jheera - 1 Tea Spoon
Methi - ½ Tea Spoon
Salt - ½ Tea Spoon
Red Chilies - 3 to 4 in No.
Method:
Fry all the ingredients except Mustard and Tomatoes and
make it a powder. Heat Ghee and add mustard seeds and Tomato pieces
cover and cook on medium heat for 15 minutes. (till it becomes chunky
sauce). Remove and grind them with powder put back in pan and cook
for 3 minutes uncovered. Serve hot or cold. (Serves 4) (Shoba)
TOMATO CHUTNEY:II
Ingredients:
Tomatoes - 4 Big (Raw or Ripe any one)
Mustard seeds - 2 Tea Spoons
Methi Seeds - ¼ Tea Spoon
Udad Dal - 2 Table Spoons
Green Chilies - 6 in No.
Tamarind - Little (Soak)
Jaggary - 1 Inch peace
Salt - to taste
Oil - 2 Table Spoons
Method:
Heat one table spoon oil and put mustard seeds, methi and
udad dal one after the other. Add green chilies and take out all
these and keep separate. In the remaining oil put in Tomatoes as
whole and cover and cook till they are soft mixing in the middle.
After these cools down grind along with first fried
things, soaked tamarind, Jaggery and salt. Season in the
remaining oil, remaining mustard seeds, udad dal, Yellow powder, Hing
and mix well. This will go well with Rice, Idly and dosa.
TOMATO CHUTNEY:III
Ingredients:
Tomatoes - 6 Riped Big size
Mustard Seeds - 2 ½ Table Spoons
Methi Seeds - ½ Table Spoon
Jheera - ½ Tea Spoon
Hing - One Pinch
Yellow Powder - ½ Tea Spoon
Tamarind - Small Lime Size
Jaggery - One Inch Peace
Red Chili Powder - 2 Table Spoons
Salt - According to Taste
Oil - 2 Table Spoons
Method:
First fry on a dry girdle and make it powder along with 2
Table Spoons of Mustard Seeds and keep it aside. Cut the Tomatoes as
½ inch peaces. Take 2 Table Spoons of Oil in a pan and put the
remaining Mustard Seeds, when they starts spluttering add Jheera
Yellow powder, Hing and tomato peaces. Add tamarind also after a
minute. Cover it and let it cook for 10 minutes. When it has cooked
fully, add salt, chili powder and Jaggery and mix once. Lastly add in
the mustard and methi powder and take it down. This will go well with
rice. (Vani)
PUDINA CHUTNEY:
Ingredients:
Pudina Leaves - 1 bunch
Green Chili - 4 or 5 in No.
Ginger - 1 or 2 Inches in Size
Coconut - One
Coriander leaves - ½ Bunch
Method:
Grind all above ingredients and temper it (Shoba)
GINGER CHUTNEY:
Ingredients:
Tamarind - 150 Grams
Red Chili powder - 100 Grams
Jaggery - 40 Grams
Ginger - 100 Grams
Jheera - 1 Table Spoon
Coriander Seeds - 1 Table Spoon
Coriander Leaves - 1 Hand full
Salt - According to taste
Method:
Make thick tamarind juice by soaking Tamarind in little
amount of water about a ½ an hour, then add all the ingredients
and grind it to a paste and season this after removing from the
grinder. This can be kept for 2 to 3 days. (Geeta)
GREEN CORIANDER
CHUNEY:
Ingredients:
Green Coriander Leaves - ½ Kg
Red Chilies - 100 grams
Jaggery - 100 grams
Tamarind - 100 grams
Salt - 100 grams (according to taste)
Method:
Fry coriander leaves and red chilies in oil separately and
cool it then grind with all other ingredients. Season it by Jheera,
mustard seeds,, 3 red chilies and curry leaves.
This can be kept for 1 month if it is not touched with
water. (Geeta)
CABBAGE CHUTNEY:
Ingredients:
Cabbage - 1 Cup
Tamarind - One small lime size ball
Jaggery - One Inch peace
Mustard Seeds - 3 Tea Spoons
Methi Seeds - ¼ Tea Spoon
Green Chilies - 4 or 5 in No.
Urad dal - 1 ½ Table spoon
Jheera - 1 Tea Spoon
Oil - 1 ½ Table Spoons
Salt - to taste
Yellow Powder - ½ Tea Spoon
Hing - One pinch
Method:
Soak the tamarind in little water. Take ½ Table spoon
of oil in a pan and put in 2 Tea spoons of Mustard seeds. When they
splutter, add methi seeds, 1 Table spoon of Urad dal , green chilies
and cabbage one by one and fry all these for 3 to 4 minuets. When
gets cooled grind it with soaked tamarind and jaggery. Season it with
remaining mustard seeds, Jheera remaining Urad dal , yellow powder
and Hing in the one Table spoon of Oil. Add salt according to taste.
This will go well with rice. (Vani)
