South Indian Vegetarian Recipes
Topic started by N/A (@ d198-53-218-93.abhsia.telus.net) on Fri Sep 24 15:51:22 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 recipes which everyone will benifit from.
Thank you
Responses:
- From: Pearl Subramanian (@ 195.94.1.203)
on: Mon Oct 4 09:16:50 EDT 2004
Potato Podimas
Ingredients
Potatoes med.size about 8-10 no’s.
Oil - 2 t.spns.
Mustard 1/4 t.spoon
Curry leaves
Green Chillies 4
Red Dry Chillies – deseeded & broken up
Ginger – 2” pc. Finely minced/grated
Urad dhall 1/2 t.spoon
Channa dhal 1 t.spoon
Paal Perughayam - a small pinch
Salt to taste
For Garnish -Coriander leaves finely chopped for garnish – 1 tbspn.
Lime Juice – 1-2 tbspns
Method
Boil potatoes, peel skin, mash and keep it aside.
Heat some oil in a pan/wok, splutter mustard, then add urad dhal, channa dhal, hing, turmeric, curry leaves, red chillies, finely chopped ginger, salt –pour the seasoning over the mashed potatoes & mix well for the seasoning to blend in with the potato mash. Remove from fire – sprinkle the lime juice & mix once more – garnish with chopped coriander leaves.
- From: Suju (@ ppp-219.65.162.79.hyd.vsnl.net.in)
on: Tue Oct 5 02:20:40 EDT 2004
Hi N/A,
I have collected some recipes from various websites..See if they help you.
Pitla
Ingredients
Thuar dhall 1 cup
Urad dhall 2 t.spoon
Corriander seeds (dhania) 2 t.spoons
Pepper 1/4 t.spoon
Coconut 1/4 cut
Mustard 1/4 t.spoon
Turmeric 1/4 t.spoon
Jaggery 1. t.spoon
Tamarind paste 2 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Vegetable - Bittergourd 4 chopped
Garbanzo beans (channa) 1/2 cup
Curry leaves a few
Method
Soak garbanzo beans over night and keep them aside.
Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside.
Fry urad dhall, corriander seeds, red chilles, and pepper. Wetgrind this mixture with coconut.
Fry bittergourd, green chilles, curry leaves, turmeric, and salt in little oil. Add garbanzo beans, jaggery, tamarind paste,and thuvar dhall water to this and let it cook. Now add the ground mixture, thuvar dhall and cook
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- From: Suju (@ ppp-219.65.162.79.hyd.vsnl.net.in)
on: Tue Oct 5 02:21:22 EDT 2004
Spinach Kootu
Ingredients
Spinach 1 bunch washed and finely chopped
Thuvar dhall 1 t.spoon
Cumin seeds 1/2 t.spoon
Red Chilles 3
Coconut 3 t.spoons
Curry leaves a few
Mustard seeds 1/2 t.spoon
Urad dhall 1 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Method
Boil spinach and salt in 1 cup water.
Soak thuvar dhall, cumin seeds, and, 2 red chilles for 30
minutes. Grind this with coconut. Add this paste to spinach
and cook until the flavour comes out.
Heat some coconut oil in a pan, splutter mustard, then add urad
dhall, 1 red chille, curry leaves, little hing, and add this to
the kootu.
- From: Suju (@ ppp-219.65.162.79.hyd.vsnl.net.in)
on: Tue Oct 5 02:22:12 EDT 2004
Eggplant Gotsu
Ingredients
Eggplant 1 large
Tamarind 1/2 t.spoon
Red chillies 3
Green chillies 2
Hing a small pinch
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil 2 t.spoon
Salt
Method
Coat eggplant with little oil, and either bake it in an oven, or
grill it on the stove. Peel the skin, mash the eggplant and keep
it aside.
Heat some oil in a pan, splutter mustard, then add hing, urad
dhall, red chillies, green chillies, and curry leaves and keep it
aside. Bring 1 cup of water to a boil, and add tamarind paste and
salt to this. Mix mashed eggplant, fried ingredients to the
tamarind water. Garnish with finely chopped cilantro.
- From: Suju (@ ppp-219.65.162.79.hyd.vsnl.net.in)
on: Tue Oct 5 02:22:39 EDT 2004
Parupu Usili
Ingredients
Thuvar dhall 1/4 cup
Channa dhall 1/4 cup
Red chillies 4
Hing a small pinch
Urad dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves a few
Salt 1 t.spoon (or to taste)
Cooking Oil 5 t.spoons
Vegetables - Beans, cabbage, etc., washed and chopped
Method
Dry grind thuvar dhall, channa dhall, and red chillies coarsley.
Chop vegetable finely and boil this with little salt.
Bring 1/2 cup of water to a boil, add salt, and mix the dhall
mixture with this water. Cook this either in a pressure cooker
or a microwave oven.
Heat some oil in a pan/wok, splutter mustard, then add urad
dhall, hing, and curry leaves in oil, and add the dhall mixture
to this. Keep stiring until the dhall becomes slightly dry. Now
add the cooked vegetable, and keep stiring until everything mixes well
- From: Suju (@ ppp-219.65.162.79.hyd.vsnl.net.in)
on: Tue Oct 5 02:23:17 EDT 2004
Pulipu Kootu
Ingredients
Corriander seeds (dhania) 3 t.spoon
Red chillies 3
Methi 1/4 t.spoon
Channa dhall 1/4 t.spoon
Urad dhall 1/4 t.spoon
Coconut 1/4 cup
Thuvar dhall cooked 1 cups
Channa dhall 1/2 cup
Tamrind Paste/Tamarind water
Hing a small pinch
Turmeric 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Vegetable - White Pumpkin chopped 1-2 inches length wise, or Egg plant
Method: Cook Thuvar dhall, channa dhall, turmeric with extra water and separate the two, and keep them aside. Fry corriander seeds, red chillies, methi, channa dhall, urad
dhall, and hing in little oil. Add the coconut and wet grind this mixture.
Cook the vegetable in thuvar dhall water. Add some tamarind paste or tamarind water, turmeric and salt to this. After this is cooked add the ground paste and boil until the flavour comes out.
- From: Suju (@ ppp-219.65.162.79.hyd.vsnl.net.in)
on: Tue Oct 5 02:24:15 EDT 2004
Poondu Rasam
Ingredients:
Red chilli - 3
Toor dal - 2 tsp.
Coriander seeds (dhania) - 2 tsp.
Black Pepper - 1 tsp
Cumin seeds (Jeera) - 2 tsp
Garlic - 3 to 4 pieces crushed well
Toor Dhal - 1/4 cup cooked and diluted
Tomatoes - 2 medium sized ones which are cut
Tamarind (imli) - Lime size
Turmeric powder - 1/2 tsp
Salt - According to your taste
Method:
Fry the red chilli, toor dal, coriander seeds, pepper and cumin seeds without adding oil in a Kadai and then grind it well to a fine powder. Soak the tamarind in warm water for 10 minutes and extract the juice from it. In a copper bottom sauce pan, pour the tamarind juice in it and add salt and turmeric powder to it. Bring it to boil. Then add the tomatoes. After the tomatoes become soft, add the ground powder. Then add the crushed garlic. After some time add the toor dhal. Add a few coriander leaves before removingfrom fire.
- From: Pearl Subramanian (@ 195.94.1.203)
on: Tue Oct 5 04:56:35 EDT 2004
Vatral Kuzhambu
It's a spicy tambarind based curry which goes well with steamed rice & roasted pappads.
Ingredients
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 (@ 195.94.1.202)
on: Tue Oct 5 04:57:30 EDT 2004
Vatral Kuzhambu contd.........
Method
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 tbspns of rice & powder the same mix in a little water & add to the Vatral Kuzhambu to thicken faster.
- From: Pearl Subramanian (@ 195.94.1.202)
on: Tue Oct 5 04:58:20 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 (@ 195.94.1.202)
on: Tue Oct 5 04:59:38 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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