south indian dish
60 Pins
·1w
Arachuvita Sambar
Arachuvita Sambar | அரச்சுவிட்ட சாம்பார் Steps: • 1. Let’s pressure cook 1/3 cup of thuvar dal by adding pinch of turmeric and ghee or sesame oil with 4-5 whistles. Mash them well and keep it aside. • 2. Then let’s prepare soaking a lemon sized tamarind in Luke warm water for minimum 20 mins. And start the arachuvita “fry and grind” ingredients ready next. • 3. By adding 2 teaspoons of ghee to a pan, add 2 tablespoon of coriander seeds, 1&1/2 tablespoon of Chana dal, 2 Kashmiri chilies, 1/2 teaspoon pepper corns, a sprig of curry leaves, 1&1/2 tablespoon grated coconut. Sauté them well one after the other. Turn off the stove and add them to blender once they cool down. Then add small onions or a small sized regular onion and add water and grind them to a smooth paste. • 4. Now
Kalyana Rasam (Wedding style Rasam)
Kalyana Rasam | கல்யாண ரசம் • . . 🍅First pressure cook 2 tablespoon of thuvar dal in pressure cooker with 4-5 whistles and add 1 tumbler of water to it and keep it. 🍅In a vessel (any vessel) add 2&1/2 cups of Tamarind water extracted from a lemon sized tamarind. Allow it to boil for 5-7 minutes adding 1/2 teaspoon of Turmeric & required salt. Then add 1 finely chopped tomatoes. 🍅Let’s prepare the rasam powder by dry roasting a small cube of asafetida, 2&1/2 tablespoon of thuvar dal, 2&1/2 tablespoon of coriander seeds, 1/2 teaspoon peeper, 4-5 red chilies, 3/4 teaspoon cumin, 6-7 leaves curry leaves. (Thuvar dal and coriander seeds must be equal in ratio) 🍅 Grind them to a fine powder and add 1-1&1/2 tablespoon of this powder to the rasam, this is the rasam powder for this
Ginger Rasam (South Indian Soup made with healthy ingredients)
GINGER RASAM • . • . • INGREDIENTS • 🌱Tamarind- lemon size • 🌱Tomato’s-1 • 🌱Ginger root- thumb size • 🌱Garlic-3 pods • 🌱Pepper corns-1 teaspoon • 🌱Alpinia roots- 1/4 piece (Chitharathai) • 🌱Asafetida powder-1/2 teaspoon • 🌱Turmeric powder-1/2 teaspoon • 🌱Salt- as required • 🌱Ghee-1 tablespoon • 🌱Curry leaves • 🌱Coriander leaves - 4 stems. 🌱Water- 3 cups . • . • . • 1. Crush, Ginger, garlic, pepper corns and chithirathai in motor pestle and keep it aside. • 2. For a change I made rasam sautéing the ingredient first by adding ghee, followed by adding tomato’s and curry leaves. Cook them for 3 minutes. • 3. Then add 2 cups of tamarind water. • 4. Add asafetida powder, turmeric powder and salt and allow it to boil for 5-6 minutes. Then add 1/
Traditional Arisi Upma
Traditional Arisi Upma: Ingredients: • Raw rice-1&1/2 cup • Thuvar dal- hands full (1/4 cup) • Pepper corn-1/2 teaspoon (1/4 teaspoon for grinding) • Cumin-1 teaspoon • Grated coconut-1 cup (small) • Asafetida powder-1 teaspoon • Salt- as required • Warm / hot water-3 cups Ghee-2 teaspoons (optional) Tempering: • Coconut oil-1/4 cup • Mustard-3/4 teaspoon • Chana dal-1 teaspoon • Urad dal-1 teaspoon • Dry red chilies-6-7 • Curry leaves Pepper corn- the balance from above STEPS: • 1. Add the rice, thuvar dal, 1/4 teaspoon of pepper corn and cumin in blender, use pulse mode and grind them to coarse texture. • 2. Then in a brass vessel or thick bottomed vessel / pan, add oil, the tempering ingredients and add the grounded mixture. Sauté fry for 2-4 mins. M