Milagu-jeeraga-Tomato Rasam Recipe

Milagu-jeeraga-Tomato Rasam

Ingredients:



Tomato - 1 no

Red chilli - 1 no

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Fenugreek seeds - 1 tspn

Coriander leaves needed

Curry leaves needed

Gingelly oil needed

Tamarind -  lemon sized ball

For grinding:



Tomato - 1 no

Green chillies - 2 nos

Garlic pod (with skin) - 10 -12 pods

Pepper - 10 - 15 pieces

Turmeric powder - 1/2 tspn

Coriander stem - few

Cumin seeds - 1 1/2 tbspn

Tomato - 1 no

Red chilli - 1 no

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Fenugreek seeds - 1 tspn

Coriander leaves needed

Curry leaves needed

Gingelly oil needed

Tamarind -  lemon sized ball

Tomato - 1 no

Green chillies - 2 nos

Garlic pod (with skin) - 10 -12 pods

Pepper - 10 - 15 pieces

Turmeric powder - 1/2 tspn

Coriander stem - few

Cumin seeds - 1 1/2 tbspn

• Grind all the ingredients listed into coarse paste.

• Add 2 cups of water and 1 cup of tamarind liquid . Mix well.

• Saute mustard seeds, urud dhal, fenugreek, curry leaves and red chilli .Add 1 sliced tomato and few coriander leaves and saute well.

• Add the mixed liquid and heat it .

• Switch off the flame when it begins to boil.

• Milagu jeeraga rasam is ready.

Milagu-jeeraga-Tomato Rasam

Milagu-jeeraga-Tomato Rasam

Milagu-jeeraga-Tomato Rasam

  Ingredients:

Tomato - 1 no

Red chilli - 1 no

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Fenugreek seeds - 1 tspn

Coriander leaves needed

Curry leaves needed

Gingelly oil needed

Tamarind -  lemon sized ball

For grinding :

Tomato - 1 no

Green chillies - 2 nos

Garlic pod (with skin) - 10 -12 pods

Pepper - 10 - 15 pieces

Turmeric powder - 1/2 tspn

Coriander stem - few

Cumin seeds - 1 1/2 tbspn

Method :

• Grind all the ingredients listed into coarse paste.

• Add 2 cups of water and 1 cup of tamarind liquid . Mix well.

• Saute mustard seeds, urud dhal, fenugreek, curry leaves and red chilli.Add 1 sliced tomato and few coriander leaves and saute well.

• Add the mixed liquid and heat it .

• Switch off the flame when it begins to boil.

• Milagu jeeraga rasam is ready.

• Serve with rice.

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Pulikari Recipe / Verunkari (Nagercoil Special)

Pulikari Recipe / Verunkari ( Nagercoil Special )

Ingredients :

***********

Grated coconut - 1/2 cup

Turmeric powder - 1/2 tspn

Chilli powder - 1/2 tspn

Small onion - 6 nos

Cumin seeds - 1/2 tspn

Raw mango -10 cut pieces

Drumstick -1 cut into small pieces

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Fenugreek - 1/4 tspn

Red chilli - 1 nos

Curry leaves needed

Tamarind water 1/4 cup

Salt to taste

Coconut oil needed

Grated coconut - 1/2 cup

Turmeric powder - 1/2 tspn

Chilli powder - 1/2 tspn

Small onion - 6 nos

Cumin seeds - 1/2 tspn

Raw mango -10 cut pieces

Drumstick -1 cut into small pieces

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Fenugreek - 1/4 tspn

Red chilli - 1 nos

Curry leaves needed

Tamarind water 1/4 cup

Salt to taste

Coconut oil needed

Prepare masala by grinding the listed ingredients for grinding. Grind the masala to medium fine paste.

• Boil raw cut mango and drumstick pieces for few minits.

• On boiling add salt and tamarind water and boil it well.

• Add the masala to boiling gravy and mix well.

• Add salt and tamarind water so that the mixture is slightly high in sour taste. That the speciality of this kuzhambu.

Temper the kuzhambu with the ingredients listed in the tempering.(Heat a pan with little coconut oil saute with chopped small onion, fry it to golden brown. Add fenugreek,mustard,urud,red chilli and curry leaves and saute well. Temper the kuzhambu with the above and close the lid and serve after 5 mints.

Temper the kuzhambu with the above and close the lid and serve after 5 mints.

• Pulikari kuzhambu is ready to serve.  

Pulikari Recipe / Verunkari ( Nagercoil Special )

Pulikari Recipe / Verunkari ( Nagercoil Special )

Pulikari Recipe / Verunkari ( Nagercoil Special )

Pulikari Recipe / Verunkari With Vala Puttu And Rice ( Nagercoil Special )

Ingredients :

***********

Grated coconut - 1/2 cup

Turmeric powder - 1/2 tspn

Chilli powder - 1/2 tspn

Small onion - 6 nos

Cumin seeds - 1/2 tspn

Raw mango -10 cut pieces

Drumstick -1 cut into small pieces

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Fenugreek - 1/4 tspn

Red chilli - 1 nos

Curry leaves needed

Tamarind water 1/4 cup

Salt to taste

Coconut oil needed

For grinding :

***********

Grated coconut - 1/2 cup

Turmeric powder - 1/2 tspn

Chilli powder - 1/2 tspn

Small onion - 4 nos

Curry leaves -needed

Cumin seeds - 1/2 tspn

For tempering:

************

Mustard seeds -1/4 tspn

Urud dhal - 1/4 tspn

Fenugreek - 1/4 tspn

Small onion - 2 nos finely chopped

Red chilli - 1 nos

Curry leaves needed

Coconut oil needed

Method :

********

• Boil raw cut mango and drumstick pieces for few minits.

• On boiling add salt and tamarind water and boil it well.

• Meanwhile prepare masala by grinding the listed ingredients for grinding. Grind the masala to medium fine paste.

• Add the masala to boiling gravy and mix well.

• Add salt and tamarind water so that the mixture is slightly high in sour taste. That the speciality of this kuzhambu.

• Switch off the stove before the kuzhambu get too much boiled ( It need not to boil for long time, just bring it to boil and frothy)

• Temper the kuzhambu with the ingredients listed in the tempering.(Heat a pan with little coconut oil saute with chopped small onion, fry it to golden brown. Add fenugreek,mustard,urud,red chilli and curry leaves and saute well. Temper the kuzhambu with the above and close the lid and serve after 5 mints.

• Pulikari kuzhambu is ready to serve.  

  

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Paruppu Urundai Kuzhambu

 Paruppu urundai kuzhambu is a traditional recipe of South India.It is a wonderful dish for rice and chapatti.Its seems to be a lengthy process,but this is very easy to make and the taste is yummy.

Preparation for lentil balls :

**********************

Ingredients :

**********

Thoor dhal -1/2 cup

Channa dhal -1/4 cup

Cumin seeds -1/2 tspn

Turmeric powder -1/2 tspn

Red chilli -1

Asafoetida - a pinch

Salt to taste

Method :

********

Soak thoor dhal,channa dhal with red chilli for 2 hours.

 

Drain the water. Add cumin, turmeric powder, asafoetida and little salt. 

Grind them to coarse paste.

Prepare lemon size balls and cook it in a idly cooker for 10 mints.

 

Lentil balls are ready.

Grind coconut with turmeric powder and small piece of tomato to paste.

 

Preparation of kuzhambu :

************************

Ingredients :

***********

Chopped small onion -50 gm

 

Tomato -1 no

 

Tamarind water -1 cup

 

Grated coconut -1/4 cup

 

Turmeric powder -1/4 tspn

 

Sambar powder -1 tspn

 

Mustard seeds -1/4 tspn

 

Urud dhal - 1/4 tspn

 

Asafoetida - 1/4 tspn

 

Curry leaves needed

Gingelly oil - 2 tspn

 

 

 

Method :

********

Heat a pan with oil and saute with mustard,urud dhal,asafoetida and curry leaves.

 

Add chopped onion and saute well.

 

Add chopped tomato and saute well .

Add tamarind water, salt and boil it till oil separates.

 

Grind coconut with turmeric powder and small piece of tomato to paste.

 

Add the coconut paste and stir well.

Add steamed lentil balls to the gravy and boil for 5 mints in a low flame.

A tasty, spongy Parrupu urundai kulambu is ready.

Serve hot with rice or chapatti.

Notes :

*******

Lentil balls can be used without steaming and proper care should be taken while dropping the balls

directly to the gravy. Drop the balls one by one carefully with proper spoon, so that the balls won't

  get broken.

Muttai Kuzhambu / Egg Curry

Muttai Kuzhambu / Egg Curry

Muttai Kuzhambu / Egg Curry

Muttai Kuzhambu / Egg Curry

Ingredients:

 

Boiled eggs -4

Small Onion -10

Potato - 1

Red chillies -3 (for grinding)

Cumin seeds - 1/2 tspn (for grinding)

Grated coconut - 5 tspn

Turmeric powder - 1/2 tsp

Salt to taste.

Curry leaves - few

Coriander Leaves chopped for garnishing

Gingelly Oil - 2 tbsp

Method:

 

• Boil the eggs,remove the skin from the boiled egg. Make a small split in the middle.

• cut onion and potato into thin lengthwise pieces.

• Grind the coconut and take coconut milk

• Now Grind cumin and red chillies into a fine paste.

• In a pan heat 1 tbsp of oil add onion and little salt (adding salt will make onions cook faster ),and curry leaves and saute till brown

• Add potatoes , cook till half done

• Now add grinded things(cumin and red chilli) salt,turmeric powder with coconut milk and stir it well.

• Then pour coconut milk mixture to the pan .

• And allow it to boil and add salt  to taste.

• Simmer it for few mints until the oil floats on the top.

• Now add the eggs one by one and let it boil for another 3 mins and switch off the flame.

• Sprinkle chopped coriander leaves on top

• Enjoy it with chapati or rice

  

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