PEPPER RASAM

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PEPPER RASAM

UPPU PARUPPU

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UPPU PARUPPU (SPECIAL)

BITTERGOURD TAMARIND CURRY VIDEO

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Bittergourd tamarind curry

MINT CHUTNEY VIDEO

MINT CHUTNEY  is all time favourite in our home.

CHICK PEA CURRY/SUNDAL CURRY KUZHAMBU

THUTHUVLAI RASAM VIDEO:

CORIANDER SEEDS CHUTNEY

This is the HD version of coriander Seeds Chutney. As per the request of the so many viewers of our blogger and YouTube channel, I repost the hd hersion and bit longer video. This is for your kind information.

Ingredients:

Coriander Seeds 1 Tablespoon
Shallots 15 pcs peeled and chopped
Garlic Cloves 5 pcs (Peeled)
Curry leaves 15-20 pcs
Tamarind a little amla size
Jaggery a small bit
Dry red chilly powder 1/2 tsp
Rock Salt 3/4 tsp
Tomatoes 3 medium size diced
Asafoetida 2 pinches
Groundnut Oil 2 tbsps

Procedure

Heat the oil on medium heat. Add Coriander seeds first.
Add shallots, curry leaves, Garlic 
Saute until the shallots turn transparent.
Add Tomato dices and saute until mushy.
Add tamarind, coriander greens and jaggery.
Saute for 5 seconds until the tomatoes well cooked and turn mushy.
Add salt and allow cooling.
Grind to a fine consistency.

Serve with Idlies and Dosas. 

                    

TOMATO CURRY FOR IDLIS AND DOSAS

GOLDEN MILK (HOME REMEDY FOR COMMON COLD, CONJESTION

KONGU SPECIAL SAMBAR POWDER

Sambar powder is prepared in every home of kongu folks in bulk for sharing the powder to their married daughters, sisters and other relatives.The process is passed generation to generation to sustain the traditional method. 

This sambar powder enhances the taste of sambar, kootu, Porials, pulikuzhambu of south Indian recipes. This flavourful and fine aromatic powder helps to every house wife to make sambar in a jiffy. The perfect blend of aromatic spices is the staple component of every kongu cuisine. when the harvesting season starts, all the spices are being sold in every grocery store in cheap rate. We usually purchase all the spices well in advance in bulk. We sundry the spices such as dry chilies. curry leaves, coriander seeds (country), cumin seeds, pepper seeds, raw rice, fenugreek, seeds, chana dal, urad dal, asafoetida, Toor dal. Then, we clean them and collect them in a plate. Then dry roast every ingredient except curry leaves and red chilly. Then pour castor oil one spoon in a pan and roast the red chillies and curry leaves.in the right proportion and blend them into the powder in fine texture in a mill. 

After blending, the powder is being mixed with one spoon of castor oil and stored in an air tight container.

Now how to make perfect kongu sambar powder here.

Ingredients :

Red chilies  1 kg

Coriander seeds 1 kg

Cumin seeds 1/4 kg

Pepper corns 1/4 kg

Fenugreek seeds 100 gms

Asafoetida 50 mg

Curry leaves sun-dried 100 gms

Mustard seeds 50 gms

Chana dal 100 gms

Urad dal 100 gms
Crystal salt 25 gms

Turmeric powder  100 gms

Toor dal 100 gms

Rice 50 gms

Castor oil 250 ml

Procedure:

Heat one table spoon of castor oil in a dry pan and roast the red chilies.

Then curry leaves to be roasted.

Care should be taken to avoid burning.

Fry the asafoetida block and break into pieces to white texture.

Dry roast all the ingredients to a golden brown colour.one by one.

Dry roast the ingredients until the aroma emanates

Set aside to cool.

Now the dry roasted ad roasted ingredients are ready to be ground in a mill.

Heat the castor oil and mix with the sambar powder.

Castor oil is acting as a preservative and supports aroma.

The sambar powder should be stored in an air tight container.

MOONGDAL SAMBAR

This is one of the most superior accompaniment to Idlis and Oothappams.

Ingredients:

Moong dal 100 gm
Shallots 10 nos/Bellary onion half
Red chilly 2
Turmeric one spoon
Tomatoes 4 nos finely chopped
Sesame oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
Coriander leaves finely chopped
Salt to taste

Procedure:

Bring to boil the moong dal, water, turmeric and castor oil till cooked.
Heat a frying pan with oil.
Add mustard seeds to splutter.
Add onion, red chillies, curry leaves.
Saute for while until the onion turns transparent.
Now, add tomato and saute againfor few seconds till the tomato cooked soft.
Tranafer the cioked dal contents with water.
Add salt.
Bring to boil for one minute over a medium flame.
Garnish with codiander leaves.
Moong dal sambar is ready to be served with idlies.

This is a very simple recipe!!!