Topic started by Tisya D'Souza (@ hse-quebec-city-ppp129988.qc.sympatico.ca) on Tue Sep 21 21:06:23 EDT 2004.
All times in EST +10:30 for IST.

Hi all,

I am newly married and just started cooking. Almost starving in canada. Though i am a mangalorean i had Tamil friends and have shared their lunch boxes, have lost contact with them now else would have asked them for the recipes. I want to know how to make

1. Puliyogara mix so that i can store it and use whenever i wish.
2. Some kind of dry powder i dont know the name , which you can eat with rice
3. Sambhar
4. Any simple veg recipes

Responses:

• Old responses
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Sun Oct 3 09:39:32 EDT 2004
  
  
  Erasari contd--------
  Boil Dhal with Turmeric Pwd & keep aside - The Dhal water could be strained & used for making Rasam. Take a vessel, put your cut vegetables, add salt to taste & sufficient of water for the vegetables to cook with 2 tbspns of Sambar Powder & cook the Vegetables, when done - Keep aside. Grind the cooked Dhal with half of the Coconut scrapings & Keep aside. Now take a vessel put 3 tbspns of Coconut Oil when hot add the urud dhal, dry chillies, when the dhal is light brown add the curry leaves & mustard seeds, when the Mustard seeds crackle add the cooked vegetable mixture, dhal & coconut mixtrue & mix well, (add water if the mixture is too thick), the consistency should be like Sambar, check for Salt, when done remove from fire. Take another 2 tbspns of coconut oil in a kadai let it get hot fry the remaining of the coconut scraping till golden brown pour over the Erasari & serve with Plain white Rce, (or Puri or Chapatti) & Pulikatchal or Pachadi's
  
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Sun Oct 3 09:42:11 EDT 2004
  
  SAMBAR PODI
  
  Ingredients: 1/2 kg Red Chillies, 1/2 kg Corriander Seed's, 2 tbspns Whole Black Pepper, 1 1/2 Cups Tur Dhal, 3/4 cup Channa Dhal, 1 tspn. Vendium Seeds, 1/2 cup whole Turmeric.
  
  Method: Broil all the above ingredients thoroughly & grind to a powder. When cool, store in airtight container.
  
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Sun Oct 3 09:44:35 EDT 2004
  
  Parappu Podi
  
  Ingredients needed:
  
  1 Cup Tur Dhal, 1 Tbspn each of Channa & Urud Dhal, Salt to taste, Asafetida a big pinch, Dry Chillies 12-15.
  
  Method: Broil the above Dhal's, Chillies & Asafetida nicely till the Dhals are golden brown & crisp. Dry grind this mixture to a fine Rava texture & keep aside add salt to taste. This can be used for Rice along with oil.
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Sun Oct 3 09:47:04 EDT 2004
  
  
  RASAM PODI:
  
  Ingredients.
  3/4 Kg Corriander Seeds, 1/2 Kg Red Chillies, 2Tbspn. Jeera Seeds, 1/4 cup Channa Dhal, 1/4 cup Tur Dhal 1/2 cup whole Turmeric, 1 cup of Pepper Corns.
  
  
  METHOD
  Clean all the ingredients & broil thoroughly - Grind in a dry grinder (mixie jar) to a coarse powder, let it cool then store in an air tight container.
  
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Sun Oct 3 09:48:53 EDT 2004
  
  Iddly Mulagai Podi
  
  Ingredients
  
  2 cups Urud Dhal;
  1 cup Channa Dhal;
  20-25 Dry Chillies - or to yr. taste
  Salt to taste;
  Asafotedia a nice big pinch.
  
  Method:
  
  
  Broil the Dhals, Chillies, & Asafotedia.
  Dry grind roughly (Iddly Mulagai Podi texture), let it cool then put it in an air tight container
  Keep for use with Iddly's Dosa's, Adai's, Appams etc.
  
  
  
• From: Pearl Subramanian (@ 195.94.2.21) on: Sun Oct 3 10:03:39 EDT 2004
  
  Pullikatchal Mix:
  
  1/2 cup’s thick Tamarind extract- Orange size ball of tamarind; 1/2 cup Veg. Oil; 1/4 tspn Asafetida Pwd; 1 level tspn Turmeric Pwd; 2 level tspns Red Chilli Pwd; Salt to Taste; 2 Tspns Grated Ginger; 6-8 Green Chillies slit in two;; 3-4 dry Chillies, Curry Leaves few, Channa Dhal 3 tablespoons, Cashewnuts 5 tbspn (broken up & kept- Optional).
  
  
  Method
  Heat the 1/2 Cup Veg Oil when hot add the Channa Dhal Dry Chillies, Curry Leaves, Green Chillies,Asafoetida pwd or a small pc. of solid Asafoetida, fry until the Dhal is golden brown, add the Salt, Turmeric Pwd, Chillie Pwd, grated Ginger, broken cashewnuts & stir for a few mins on low flame (don't let the Turmeric &
  
  
• From: Pearl Subramanian (@ 195.94.2.21) on: Sun Oct 3 10:06:10 EDT 2004
  
  Dried Gooseberry/Mango/Naarthangai Pachadi
  
  Ingredients
  Dried Gooseberry/Mango/Naarthangai Pachadi Ingredients: Sour Curds 1 –2 cups; Scraped Coconut 2 tablespoons; Green Chillies-2 nos. Salt to taste; Dried Gooseberry powder or pieces 2 tspns. Or few pcs. For Seasoning: Oil 1 tspn; A few Curry Leaves; ½ tspn Mustard Seeds; 1 Red Dry Chilly deseeded & broken up into pcs; ½ tspn Urud Dhal.
  
  
  
• From: Pearl Subramanian (@ 195.94.2.21) on: Sun Oct 3 10:08:32 EDT 2004
  
  Dried Gooseberry/Mango/Naarthangai Pachadi contd..
  
  Method
  Put the Gooseberry powder in a cup pour ¼ cup hot water over it & leave to soak for ½ an hour when the powder becomes soft to touch put it into a mixie jar add green chillies, coconut scrapings & ½ cup curd & grind to a smooth paste – remove – pour the mixture into a bowl add remaining curds, salt to taste mix well – Season with the seasoning ingredients & serve with Erasarai/Molagootal/Pitla.
  
  *You could use dried Mango/Naarthangai Pieces – use 7-8 pcs of dried mango/naarthangai - let it soak in hot water - throw away the water in which the mango was soaking – cut mango into small pieces & proceed as above.
  
  
  
  
• From: Pearl Subramanian (@ 195.94.2.21) on: Sun Oct 3 10:15:39 EDT 2004
  
  Greens and Dhal
  
  Ingredients Fresh greens - 2 bunches - Palak or Paruppu keerai [any kind preferably not sour in taste] tur dhal - 1/2 cup; moong dhal- lesser than 1/4 cup{dhals to be pressure cooked] Garlic- 6 nos. pods [optional] Green chillies - 2 nos Tomatoes - 2 big ones Turmeric powder - ½ tspn For seasoning 2 med Onions finely sliced 2-3 Green chillies - de seeded & cut lengthwise red chillies - 2 de seeded & broken up Fresh ginger shredded - 1" pc mustard - 1/2 tspn Cumin-1tspn hing - a little curry leaves - little Oil 3 tbsps. Salt to taste For Garnish: 1- 1 1/2 tbspn Lime Juice
  
  
• From: Pearl Subramanian (@ 195.94.2.21) on: Sun Oct 3 10:16:51 EDT 2004
  
  Greens and Dhal - contd..........
  
  Method Pluck greens, wash, cut finely and keep aside. Wash & pressure-cook (both tur dhal and moong dhal) Dhals with saffron powder, green chillies, tomatoes & garlic pods (for 2 whistles remove & keep aside to cool) once the cooker has cooled down open & mash the dhal & keep. In a vessel add when hot add onions & fry till golden brown now add the remaining seasoning ingredients & fry. Once the mustard seeds crackle add the greens (Keerai) & fry till the colour changes, now add the cooked dhal & mix well, add water if too thick bring to a boil - remove & garnish with chopped Corriander leaves & a lime Juice, serve with Rice,Chappattis, Puris etc.,
  
  
  
• From: Pearl Subramanian (@ 195.94.2.21) on: Sun Oct 3 10:21:34 EDT 2004
  
  Dhal Rasam
  
  Ingredients
  Dhal Rasam (ordinary Rasam). Ingredients Needed: Tur Dhal – ½ Cup (Pressure Cook till soft & keep aside- Open Cooker when it has cooled down & strain away the Dhal Water & keep for the Rasam – You could use the Dhal for Sambar or for any other Preparation of your’s). Tamarind as big as a lime size ball –(soak in 2 cups warm water & extract the pulp & keep aside); Salt to Taste; Tomatoes 2 no’s (medium size) – chopped & kept; Asafotedia Powder - ¼ tspn; Rasam Powder 1 Tbspn. Seasoning Ingredients required: 2 tspns. Oil; 2 Red Chillies; Mustard Seeds ½ tspn; Curry Leaves few; Jeera Seeds ¼ tspn. For Garnishing: Chopped Corriander leaves – 1 tbspn.
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Sun Oct 3 10:26:23 EDT 2004
  
  Dhal Rasam cont.............
  Method
  In a vessel add the Tamarind Water (extract), Chopped Tomatoes, Asafotedia Pwd., Salt, Rasam Pwd. & 1 – 2 Glasses of water, mix well & place on fire, let it bubble nicely till the raw tamarind smell goes – now add the Dhal Water & if necessary another 2 glasses of water & bring to a boil, it will froth up – remove from fire & keep aside. Fry your seasoning ingredients & pour over the Rasam. Garnish with chopped Corriander leaves. Serve Hot with Plain Rice, Pappads, Kootu, & Poriyal. PN: When using Tomatoes too for the Rasam check on the quantity of tamarind you are using.
  
  PN: Tsp Means teaspoon. Tbsp. Means Tablespoon. Pwd. Means powder.
  
  

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