South Indian Vegetarian Recepies
Topic started by N/A (@ d198-53-218-93.abhsia.telus.net) on Fri Sep 24 15:48:34 EDT 2004.
All times in EST +10:30 for IST.
Hi friends!
I am living in Canada and I would like to cook South Indian dishes like kootu, rasam, vathal kulumpoo, podimass etc. Please provide good recepies which everyone will benifit from.
Thank you
Responses:
- From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net)
on: Fri Sep 24 16:15:04 EDT 2004
Pls visit the thread called Tamilnadu Delicacies started by Mrs.Mano and she is providing lots of yummy and easy recipes to make!!
- From: preethi (@ )
on: Mon Oct 25 08:54:16
hi
- From: Pearl Subramanian (@ 195.94.1.122)
on: Tue Nov 2 04:25:59 EST 2004
Potato Podimas
Ingredients
Potatoes 1/2 kg.
Oil 2 tsp.
Mustard - 1/2 tspn
Curry leaves -a sprig
Channa Dhal - 2 tsps. - soak in warm water for 15 mins drain & keep aside.
Urad Dal- 2 tsps. soak in warm water for 15 mins. drain & keep aside
Red Chillis - 2-3 deseeded & broken up
Green Chillies 2 nos
1" pc ginger finely minced or shredded
Paal Perughayam pwd. 1/4 tspn
lime Juice 1 tspn
Salt to taste.
For Garnish
Chopped Corriander leaves
Method:
Wash, Boil,Peel, Mash the potatoes & keep aside
In a kadai add oil when hot add the dhals & fry till brown, add the mustard seeds, dry chillies/green chillies, ginger shredded, asafetida pwd, Salt to taste & fry for a second,removefrom heat- add the mashed potato, lime Juice & mix well for the potato mash to blend with the seasonings remove from heat garnish with chopped corriander leaves & serve as a side dish with Plain rice & Onion Sambar.
- From: Pearl Subramanian (@ 195.94.1.122)
on: Tue Nov 2 04:30:38 EST 2004
THAKKALI (Tomato) SAMBAR
INGREDIENTS:
Tomatoes - 4 -6 big ones
Thur dal - 1 cup
Asafetida - pinch
Turmeric powder - 1/2 tsp
Sambhar powder - 2 tbsp
For Seasoning
mustard seeds - 1/2 tsp
curry - a sprig
fenugreek seeds - 1/2 tsp
cumin seeds - 1 tsp
Dry Chillies 3-4 deseeded & broken up
Oil 4-6 tbspns
For Garnishing - coriander leaves - 3-4 tbpsns chopped
Good Ghee 3-4 tbspns
Lime Juice 2-3 tbspns
- From: Pearl Subramanian (@ 195.94.1.122)
on: Tue Nov 2 04:31:48 EST 2004
THAKKALI (Tomato) SAMBAR contd......
Steam the tomatoes peel off the skin mash well & keep
Pressure cook the thuvar dal with 2 cups of water, turmeric powder & Asafetida pwd. Tii soft (say for about 15 mins - on low flame after the first whistle. Once the Dhal is cooked remove from heat & leave to depressurize - open & mash well -keep
Take a vessel heat the oil kept for seasoning - when hot add the Mustard seeds, cumin seeds, fenugreek seeds, dry chillies,curry leaves when mustard seeds crackle add the mashed dhal, sambar powder & 2-3 cups of water mix well & let it bubble nicely till Sambar thickness is achieved - Remove from heat add lime Juice & garnish with chopped corriander leaves and 3-4 tbspns of good ghee. Serve hot.
- From: Pearl Subramanian (@ 195.94.1.122)
on: Tue Nov 2 04:34:19 EST 2004
BEAN PORIYAL
Ingredients:
½ kg green beans/string beans - karamani, finely chopped
4-6 tablespoons grated coconut or2 tablespoons flaked coconut
salt to taste
1/4 cup water
For Seasoning
2 teaspoon oil
1/2 tspn mustard seeds
a few curry leaves
1 teaspoon urud dal- soaked in warm water for 15 mins.
1 teaspoon Channa dhal - (Bengal gram) soaked in warm water for 15 mins.
2-3 Dried Red chillies - deseeded & broken up or halved
1/2 teaspoon Paal Perughayam (white milk asafoetida powder)
- From: Pearl Subramanian (@ 195.94.1.122)
on: Tue Nov 2 04:35:43 EST 2004
Beans Poriyal contd......
Method
Cut both ends of the beans, cut up the beans finely into pieces wash, drain & keep aside.
If using fresh coconut, scrape and keep aside.
Heat 2 teaspoons oil in a kadai (wok). Add the mustard seeds, urud/channa dal, halved red chilli, asafoetida powder, and curry leaves - when the mustard seeds splutter, add the chopped beans, salt to taste, and 1/4 cup of water. Cover the kadai lid and leave to cook on low heat - simmer over a low heat until the beans are done. Once dry - add the scraped coconut. Mix well.
Serve hot with plain steamed rice, Sambar etc.
- From: Pearl Subramanian (@ 195.94.1.122)
on: Tue Nov 2 04:57:15 EST 2004
Vatral Kuzhambu
Vatral Kuzhambu Sundakkai, Manathakkali or any vegetable Vatral or you could use fresh Brinjals cut into cubes; Lady’s fingers could be fried nicely & add’d to the Kuzhambu, Tomatoes could be used. Tamarind a golf size ball soaked in water & the pulp extracted & kept aside; Sambar Powder 1 1/2 - 2 tbspn. For Seasoning: Mustard Seeds 1/2 tspn; Methi Seeds-1/2 tsp.; Dry Red Chillies-4 de seeded & broken & kept; Channa Dhal 1 tspn.; Asafoetida Powder - a big pinch; Curry Leaves - few Oil 4-6 tbspns. Salt to taste
- From: Pearl Subramanian (@ 195.94.1.122)
on: Tue Nov 2 05:08:29 EST 2004
Vatral Kuzhambu contd.......
Soak the tamarind in water & extract the pulp (juice). Add salt to taste - & keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise now add the Tamarind water mix well & allow to bubble nicely till the required thickness has been reached - remove from fire & serve with ghee, roasted pappads & plain white rice.
Tips
You could roast/broil 2 tspns of rice & powder the same mix in a little water & add to the Vatral Kuzhambu to thicken faster.
- From: Pearl Subramanian (@ 195.94.1.122)
on: Tue Nov 2 05:12:41 EST 2004
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 (@ 195.94.1.122)
on: Tue Nov 2 05:12:58 EST 2004
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 (@ 195.94.1.122)
on: Tue Nov 2 05:15:41 EST 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.
- From: Pearl Subramanian (@ 195.94.1.122)
on: Tue Nov 2 05:17:13 EST 2004
Dried Gooseberry/Mango/Naarthangai Pachadi contd...
*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
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