South Indian vegetarian cuisine is subtly

flavoured, yet rich in variety. The spices

are so delicately and judiciously blended
together that the best South Indian food
always retains the basic essence of its
flavour. Therein lies its speciality. From
the nutritional point of view, the food is
perfectly balanced, low in cholesterol and
fat, and not necessarily hot.
This introduction to basic South
Indian vegetarian cooking contains one
hundred and forty-two recipes along
with ten complete menus. Thirty-three
pages are devoted to snacks or ‘tiffins’ as
they are called in the South. You will find
recipes for the delightful dosai, idli, and
vadai and... much more. Most of the
recipes are quick and easy to prepare,
with the average cooking time ranging
from five to thirty minutes.
Dakshin is the best of South Indian
cooking, simphified.

aes

eins
fibus
An imprint of HarperCollins Publishers India
 Digitized by the Internet Archive
In 2022 with funding from
Kahle/Austin Foundation

httos://archive.org/details/dakshinvegetariaOD000padm
DAKSHIN
OTHER COOKERY BOOKS
IN INDUS

NIRU GUPTA
Cook, My Dear
MICHAEL PANDYA
Vegetarian Wonders From India
 KSHIN
DAVegetarian
Delicacies
from South India

CHANDRA PADMANABHAN

as
aed
INDUS
An imprint of HarperCollins Publishers India
 INDUS
An imprint of HarperCollins Publishers India Pvt Ltd
7/16 Ansari Road, Daryaganj, New Delhi 110 002

Published by Indus 1992

Third impression 1993

© Chandra Padmanabhan 1992

The author asserts the mora! right to be identified

as the author of this work

ISBN 81-7223-032-X

Typeset in 11/13 Baskerville by

Megatechnics,
19A Ansari Road
New Delhi 110 002

Cover transparencies by N. Prabhakar

Cover design by Bipul Guha

Printed in India by
Gopsons Paper Pvt Ltd
A-28 Sector IX
Noida 201 301
To my family and friends, who are too numerous
to be named

To those who taught me the rudiments of cooking

— though they are no longer with me today,
their traditions live on
ACKNOWLEDGEMENTS

Beena Mathews
Mythili Varadarajan
Nalini Ramakrishna
Neela Srinivasamurthy
Padma Nagarajan
P Raghupathi
Sarayu Ramaswamy
Shanthi Krishnamurthy
Sharada Rajamani
S Shobana
Sreela Kowsik
Subashree Krishnaswamy
Uma Narayanan
Viyayalakshmi Kamat
P Vasumathi
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 CONTENTS

INTRODUCTION 1

WEIGHTS AND MEASURES 3

SAMBARS
ue Ordinary Sambar (Kuzhambu) 5
2 Small Onion Sambar (Vengaya Sambar) 6
3: Mixed Vegetable Coconut Sambar
(Araitha Sambar) 7
Buttermilk Sambar 1 (Moru Kuzhambu 1) 8
Buttermilk Sambar 2 (Moru Kuzhambu 2) 8
Pepper Sambar (Milagu Kuzhambu) 9
Curry Leaves Sambar (Karivepilaa Kuzhambu) 10
Spicy Tamarind Sambar (Vatral Kuzhambu) 10
Dumpling Sambar (Parupu Urundai Kuzhambu) 11
Mysore Sambar (Mysore Kuzhambu) 12
a
—et
SOE
a
abhi
ectedCauliflower Sambar (Cauliflower Poritha
Kuzhambu) 12
12. Bitter Gourd Pitlay (Paavakkai Pitlay) 13

RASAMS
Ordinary Rasam (Rasam) 15
Tomato Rasam (Thakkali Rasam) 16
Lemon Rasam (Elwmichampazha Rasam) 16
Ginger Rasam (/nji Rasam) 17
Cummin Seed Pepper Rasam
(Jeera-Milagu Rasam) 17
Garlic Rasam (Poondu Rasam) 18
Buttermilk Rasam (Moru Rasam) 18
Drumstick Rasam (Murungatkkai Rasam) 19
Spicy Lentil Rasam (Porittha Rasam) 20
ayRe
ed Mysore
pest Rasam 20
 CONTENTS

VEGETABLE DISHES
Beans Poriyal 22
Capsicum Poriyal (Kudamilagai Poriyal) 23
Yam Poriyal (Chenarkizhangu Portal) 23
. Cabbage Poriyal (Muttakos Portyal) 24
. Plantain Stem Poriyal (Vazhaithandu Poriyal) 24
NO
09
yd
DOTMashed Potato Poriyal (Urulaikizhangu
Podimas) 25
Beans Dhal Poriyal (Beans Parupu Usili) 25
Stuffed Brinjal Poriyal (Enna: Kathirikkai) 26
. Masala Beans Poriyal 27
. Colocasia Roast (Chepangkizhangu Roast) 27
. Plantain Poriyal (Vazhakkai Portyal) 28
. Potato Masala (Potato Paltya) 28
. Lhal Kootu (Poritha Kootu) 29
. Tamarind Kootii (Pulippu Kootu) 30
. Buttermilk Kootu (Moru Kootu) 30
. Brinjal Rasavangy (Kathirikkat Rasavangy) 31
. Mixed Vegetable Kootu (Avial) 32
. Coconut Yam Kootu (Erisherrt) 32
Snake Gourd Kootu (Pudalanga
Milagu Kootal) 33
Mashed Amaranth (Keerai Masial) 34
. Mashed Green Gram Dhal
(Payatham Paruppu Masial) 34
. Potato Song 34
. Vegetable Korma 35
. Mixed Vegetable Sagu (Sagu) 36

SA Lc ADS
1 Fresh Cucumber Salad (Vellertkkai Kosumalli) 37
2s Vegetable Medley
(Thakkali-Vellarikrat-Carrot Kosumalli) 37
3. Mixed Vegetable Curd Salad
(Vellartkkat-Tiiakkali-Vengaya Pachadt) 38
4, Coconut Curd Salad (Thengat Thair Pachadit) 38
Mango Curd Salad (Mangai Pachadi) 39
sth Ladies’ Fingers Curd Salad
(Vendakkai Thair Pachadi) 39
 CONTENTS

RICE DISHES & POWDERS

Coconut Rice (Thengai Sadam) 41
Lemon Rice (Elumichampazha Sadam) 42
Tomato Rice (Thakkali Sadam) 42
Tamarind Rice (Pulliodarai) 43
Mango Rice (Mangai Sadam) 44
Green Peas Rice (Pattani Sadam) 45
Black Gram Dhal Rice (Ulundu Sadam) 45
Mustard Seeds Rice (Kadugu Sadam) 46
Spicy Sambar Rice (Bissi Bele Hulli Anna) 46
Rice Pongal (Ven Pongal) 47
. Curd Rice (Thair Sadam) 48
12. Dhal Powder (Parupu Podi) 49
13. Sesame Seeds Powder (Ellu Podi) 49
14. Peanut Powder (Verkadalai Podi) 49
15. Coconut Powder (Thengat Podi) 50
16. Curry Leaves Powder (Karivepilai Podi) 50
17. Chutney Powder (Chutney Podi) 51
18. Green Plantain Crumble (Vazhakkai Podi) 51

SNACKS
1. Ordinary Dosai (Dosat) 52
2. Masala Dosai 53
. Oothappam 53
Semolina Dosai (Rava Dosai) 54
Wheat Flour Dosai (Godumai Dosat) 54
Ragi Dosai 55
. Jaggery Dosai (Vella Dosa) 55
. Potato Dosai (Urulaikizhangu Dosat) 56
. Dhal Dosai (Adaz) 56
. Green Gram Dosai (Passhirattu) 56
. Spicy Dosai (Kara Dosai) 57
. Semolina Adai (Rava Adai) 57
. Rice Idli ([dlt) 58
. Semolina Idi (Rava Idli) 58
. Kancheepuram Idli 59
. Ordinary Vadai (Medu Vadai) 59
. Cabbage Vadai 60

XI
 CONTENTS

Curd Vadai (Thair Vadai) 60

Masala Vadai_ 61
Mysore Vadai_ 61
. Potato Vadai (Urulatkizhangu Vadai) 61
. Sago Vadai (Javvarist Vadat) 62
. Potato Bonda (Urulatkizhangu Bonda) 62
Mysore Bonda_ 63
. Vegetable Bonda 63
Colocasia Bonda (Chepangkizhangu Bonda) 64
. Vegetable Bajji 64
. Onion Pakoda (Vengaya Pakoda) 65
. Vegetable Rava Uppuma_ 65
Beaten Rice Uppuma (Aval Uppuma) 66
. Sundal 66
. Colocasia Chips (Chepangkizhangu Varuval) 67
. Yam Chips (Chenatkizhangu Varuval) 67

SWEET DISHES
ie. Milk Payasam (Paal Payasam) 68
. Vermicelli Payasam (Semiya Payasam) 68
NO. Carrot-Cashew
©9 Payasam
(Carrot-Mundriparupu Payasam) 69
. Almond Payasam (Badam Payasam) 69
. Creamy Milk Pudding (Basundi) 69
. Sweet Pongal (Chakara Pongal) 70
. Semolina Pudding (Rava Kesari) 70
. Jaggery Pancake (Polli) 71
. Semolina Laddu (Rava Laddu) 71
. Sesame Toffee (Ellu Urundai) 72
. Laddu (Kunyaladu) 72
. Milk Delight (Paal Mithai) 72
. Peanut Burfi (Verkadalai Burfi) 73
. Gram Flour Burfi (Mysore Pak) 73
. Coconut Burfi (Thengai Burfi) 74

CHUOTNEYS & PICKLES

Ie Coconut Chutney 1 (Thengat Chutney 1) 75
Jag Coconut Chutney 2 (Thengat Chutney 2) 76
<

Xll
 CONTENTS

3. Mint Chutney (Pudina Thuvatyal) 76

4. Brown Coconut Chutney (Thengai Thuvatyal) 77
5. Ridge Gourd Peel Chutney
(Peerkangai Tholi Thuvaiyal) 77
6. Onion Chutney (Vengaya Thuvatyal) 77
7. Lentil Chutney (Parupu Thuvaiyal) 78
8. Brinjal Chutney (Kathirtkkat Thuvaiyal) 78
9. Chow Chow Chutney (Chow Chow Thuvatyal) 79
10. Instant Mango Pickle (Uppu Pisiri Mangai) 79
11. Gooseberry Pickle (Av Nellikkai Urugai) 79
12. Grated Mango Pickle (Mangai Thokku) 80
13. Hot Lemon Pickle (Elumichar Urugai) 80
14. Mango Pickle (Avakkai) 81
15. Green Chilli Pickle (Milagat Thokku) 81
16. Dried Chilli (Moru Milagat) 81

BASIC RECIPES
Coconut Milk (Thengai Paal) 83
Tamarind Juice (Pullt Thaneer) 83
Sambar Powder 1 (Sambar Podi 1) 83
Sambar Powder 2 (Sambar Podi 2) 84
Rasam Powder (Rasam Podi) 84
Mysore Rasam Powder (Mysore Rasam Podi) 84
Curry Powder (Curry Podi) 85
Dosai Chilli Powder (Dosai Milagai Podi) 85

SUGGESTED MENUS 86

GLOSSARY 89

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 INTRODUCTION

When I started cooking over twenty-five years ago, I never really thought
that I would enjoy it so much. Over the years, my recipes, written down
hastily on odd scraps of paper, found their way into the kitchens of my
relatives and friends, most of whom were young girls on the threshold of
marriage. For some time now, they have been insisting that I get my recipes
together. The result is this book, a simple introduction to basic South Indian
vegetarian cooking.
Cooking, as we all know, varies significantly from region to region. South
Indian vegetarian cuisine is subtly flavoured yet rich in variety. It is simple,
wholesome, nutritious, and above all, the food, when prepared, retains the
basic essence of its flavour. It is never subordinated to palatability by merely
plastering it with a whole lot of rich condiments, spices and additives.
The South Indian is a rice eater. A typical meal consists of three courses
— rice with sambar, rasam and curd. As accgmpaniments there is a variety
of vegetable dishes, pickles and salads to choose from. Appalams and
papadams, either fried or roasted, are always served on the side. A meal is
always carefully planned, blending and balancing colours, textures, flavours
and nutritional contents. If, for example, the sambar is hot and rich, a bland
vegetable is served by way of contrast.
Our snacks, called tiffins, occupy a special place in our cooking. More
often than not, they are a complete meal by themselves — crunchy, spicy,
sweet, or fiery hot.
Most of our sweets, so delicious yet so simple to make, can be stored for
days in airtight containers. For festive occasions, of course, payasams are
obligatory.
Coconut, grown all over South India, is an important ingredient. We use
it in many imaginative ways. Depending on one’s taste, it can be used
abundantly or sparingly.
A word on the tempering, which gives a crunchy, nutty flavour. It is
typical of all South Indian cooking. At first glance, it may seem as if it is
nothing more than a few mustard seeds spluttering and a couple of dhals
turning golden. But it is this delicate blending of spices which imparts the
distinct aroma. The spices are roasted, ground, or popped whoie into hot
oil. Mastery over seasonings can make all the difference.
 Our cooking never makes use of exact weights and measurements. We
are taught to cultivate a sense of smell and colour and achieve perfection
through experimenting. Almost every ingredient is measured only by hand.
I have standardised the weights and measurements to make it easy for use.
As in most other families, my recipes are my family’s own, handed down
over generations. A few, of course, are special gifts given to me by friends.
Though traditional and authentic, these recipes have been simplified and
shortened to suit our modern needs, keeping in mind that electric liquidisers
and grinders (mixie) have replaced the mortar and pestle in the modern
kitchen.
From the health and nutritional point of view, South Indian cooking is
perfectly balanced, low both in fat and cholesterol. Most of the vegetables
are pressure cooked or cooked on low heat. Oil is used sparingly and a
variety of protein-rich dhals form a part of the daily menu. A meal is always
finished off with wholesome, soothing curd.
I have tried as far as possible to give English equivalents for South Indian
names. Since I am most familiar with Tamil, the South Indian names I have
used are predominantly Tamilian. But most recipes are common to all South
Indians, with minor variations, of course.
Most of the recipes serve exactly four members of my family. But the
quantity may serve six people in your family. The quantities of spices used
in the recipes suit my family and friends. Feel free to add more or to
decrease the amounts, particularly that of the chillies. A word of advice: If
you decrease the quantity of chillies, make sure you decrease accordingly
the quantity of salt and the souring agent. Even the methods need not be
scrupulously followed. The joy of cooking lies in experimenting. I do,
however, recommend you to go through the little introductory notes before
trying out any recipe.
I invite you to share with me my favourite recipes.

Madras CHANDRA PADMANABHAN

August 1992

iP)
 WEIGHTS AND MEASURES

Experienced cooks measure almost all A word of caution: while trying

ingredients by hand. They know out a recipe, make sure you use the
instinctively the right amount re- same measure for all the ingredients.
quired. To make it easy for the For example, if a recipe requires three
beginner I have measured most different types of flours, make sure
ingredients by volume rather than by you use the same cup to measure all
weight. I have used only ordinary the three flours.
cups, tablespoons and _ teaspoons Approximate liquid ~—smeasure
found in any modern kitchen today. equivalent to a standard cup is 250
ml Metric, and 8 ft. oz. Imperial.

Metric Imperial
1 cup 250 ml 8 fl oz
12 cup 125 ml 4 fl oz
14 cup 60 ml Qt OZ

Weights and Measures

Metric Imperial
125 gm 4 02 (14 Ib)
250 gm (14 kg) 8 02, (12 |b)
500 gm (12 kg) 16 oz (1 Ib)
1000 gm(1 kg) 32-07 (2 2lbs)
1500 gm (1.5 kg) 48 oz (3 lbs)
 SAMBARS
‘Thick and fiery, sambars are the first teaspoon turmeric powder
course in any South Indian meal. cups water
Serve them steaming hot with plain tablespoon rice flour (optional)
cooked rice, vegetable accompani- lemon-sized tamarind
ments and appalams, either fried or salt to taste
roasted. A dollop of bubbling ghee small bunch chopped coriander
adds a flavour of its own. Sambars leaves for garnishing
can have any one of the three bases:
tamarind, tamarind and dhal, or For tempering
buttermilk. Almost any vegetable can
be used in a sambar. The tart 1-112 tablespoons oil
tamarind juice, besides having a 1 teaspoon mustard. seeds
cooling effect, has the unique proper- 1g teaspoon asafoetida powder
ty of preserving the vitamins of the 1g teaspoon fenugreek seeds
vegetables cooked in it. 1g teaspoon cummin seeds
Sambar powders: .are an essential ] red chilli, halved
item on the spice shelf of any South
a few curry leaves
Indian home. If you cannot make
your own, buy any good _ quality
Method
readymade sambar powder available
in the market. I, Cook the red gram dhal in a
pressure cooker and set aside.
2. Soak the tamarind in 1 cup of
ORDINARY SAMBAR
water and extract the juice.
Kuzhambu 3. Heat 112 tablespoons oil and
add all the ingredients for
Preparation Time: 20 min. tempering. When the mustard
Cooking Time: 30 min. seeds splutter, add the slit green
Serves 4-6 chillies and the chopped vege-
] cup mixed vegetables (radish, tables and fry for a couple of
onion, potato, ladies’ fingers, minutes (drumsticks need not
brinjal, capsicum), cut into 1- be fried).
inch pieces 4. Add the tamarind juice, the
z green chillies, slit sideways remaining one cup water, salt,
12 cup red gram dhal turmeric, and sambar powder.
3 teaspoons sambar powder (see Close with a lid and simmer on
sambar powder 2, page 84.) a low heat tll the vegetables are
 tender. 6 red chillies
Dd. Add the cooked red gram dhal 12 teaspoon asafoetida powder
and simmer for five more 1 teaspoon cummin seeds
minutes till everything blends. tablespoons coriander seeds
6. If the sambar needs to be | tablespoons bengal gram dhal
thickened, make a smooth paste teaspoons poppy seeds
of the rice flour in 2 tablespoons
of water and add to the sambar For tempering
and cook for another two to
three minutes, till the raw smell 2 tablespoons oil
disappears. l teaspoon mustard seeds
7. Garnish with chopped coriander ] teaspoon cummin seeds
leaves. Serve hot with rice. 14 teaspoon fenugreek seeds
1 red chilli, halved
For a distinct flavour make the sambar with a few curry leaves
just one vegetable: drumsticks, ladies’
fingers, onions, etc. But when two or three Method
vegetables are used, there is a_ subtle
blending of different flavours. Drumsticks —" Skin the onions and set aside.
alone should be cut into 2-3-inch-long 2. Soak the tamarind in 112 cups
pieces. of water and extract the juice
While tempering, reduce the amount of and set aside.
oil if potatoes and drumsticks are used. 3. Pressure cook the dhal and set
Vegetables like ladies’ fingers, onion, cap- aside.
sicum, brinjal, etc., require a little more a To make the paste: Fry in 2
oul. teaspoons oil the fenugreek
seeds, red chillies, asafoetida,
cummin seeds, coriander seeds,
SMALL ONION SAMBAR bengal gram dhal and poppy
Vengaya Sambar seeds. Grind to a fine paste,
adding the coconut and 4-6 of
Preparation Time: 45 min. the small sambar onions. Use
Cooking Time: 30 min. very little water. Set aside.
Serves 4-6 5. Heat 2 tablespoons oil and add
all the ingredients for temper-
4 kg small sambar onions ing. When the mustard seeds
1g cup red gram dhal splutter, add the sambar onions
1g teaspoon turmeric powder and fry on a low heat for about
lemon-sized tamarind five minutes.
a bunch of coriander leaves, 6. Add the tamarind juice,
chopped fine for garnishing turmeric powder and salt. Cover
salt to taste and simmer for five to seven
minutes till the raw smell of the
Paste tamarind disappears.
Ws Add the cooked dhal and the
2 teaspoons oil ground masala paste and cook
3-4 tablespoons grated coconut for another five minutes till
12 teaspoon fenugreek seeds everything blends well If the
 sambar is too thick, add 14 cup 6 red chillies
water and bring to the boil. 12 teaspoon fenugreek seeds
8. Garnish with the chopped 1g teaspoon asafoetida powder
coriander leaves. 3 tablespoons coriander seeds
9. Serve hot with rice. 112 tablespoons bengal gram dhal
1 teaspoon cummin seeds
Small onions, grown only in South India,
are generally referred to as sambar onions. For tempering
They are available in all well-known South
Indian provision stores in most major cities. 2 tablespoons oil
If sambar onions are not available use 1 teaspoon mustard seeds
fresh spring onions. 1 teaspoon cummin seeds
Add a couple of brinjals and drumsticks BS teaspoon fenugreek seeds
to the sambar onions. It adds flavour to 1 red chilli, halved
the sambar. a few curry leaves
This sambar is an excellent accompani-
Method
ment to dosais and idlies. It goes particular-
ly well with Masala Dosat.
1 Pressure cook the red gram
dhal. Set aside.
MIXED VEGETABLE: 2. Soak the tamarind in 112 cups
COCONUT SAMBAR of water and extract the juice.
Set aside.
Araitha Sambar
3: To make the paste: Fry in the 2
Preparation Time: 30 min. teaspoons oil the fenugreek
Cooking Time: 30 min. seeds, red chillies, asafoetida
Serves 4-6 powder, cummin seeds,
coriander seeds and_ bengal
12 cup red gram dhal gram dhal. Add the coconut and
12 cup. small sambar onions, grind to a fine paste, adding a
skinned little water. Set aside.
1 small brinjal, chopped to 12-inch 4. Heat the 2 tablespoons oil and
SIZe add all the ingredients for
1 drumstick, chopped long (2 tempering. When the mustard
inches) seeds splutter, add the onions
1 small potato, quartered and fry for a minute. Add all
1 capsicum, chopped to 12-inch the other vegetables, tamarind
size
Juice, salt and turmeric powder.
12 teaspoon turmeric powder D. Cover and simmer for ten
lemon-sized tamarind minutes till the vegetables are
] small bunch coriander leaves, done and the raw smell of the
chopped fine for garnishing tamarind disappears.
salt to taste 6. Add the cooked dhal and the
ground paste and cook for
another five minutes till every-
thing blends well. If the sambar
2 teaspoons oil is too thick, add 14 cup water
3-4 tablespoons grated coconut and bring to the boil.
wi Garnish with chopped coriander 4. Heat 2 teaspoons oil and add
leaves. all the ingredients for temper-
8. Serve hot with rice. ing. When the mustard seeds
splutter, add the chopped ash
gourd. Pour enough water to
BUTTERMILK SAMBAR 1
cover the vegetable. Cover with
Moru Kuzhambu 1 a lid and simmer on a low heat
till done.
Preparation Time: 60 min. 5, Add the curd mixture to the
Cooking Time: 30 min. vegetable and heat through.
Serves 4-6_ Take care to prevent curdling.
6. Serve hot with rice.
] cup ash gourd, chopped to
14-inch size. You can also make this sambar with any
l teaspoon red gram dhal
other vegetable of your choice: ladies’
] teaspoon bengal gram dhal fingers, brinjal, capsicum, green peas, or
] lg-inch piece ginger, shredded boiled, skinned, and cubed colocasia or
fine
potato.
”s teaspoons cummin seeds Lentil dumplings can also be used instead
l tablespoon coriander seeds
of vegetables. For preparation of dump-
6 green chillies lings, see page 11.
3 tablespoons grated coconut For a slightly different flavour use
2 teaspoon turmeric powder coconut milk instead of grated coconut.
2 cups well-mixed curds Grind the paste without the coconut. Make
salt to taste the sambar the same way. Just before
serving add the coconut milk and stir to
For tempering
mix.
2 teaspoons oil
teaspoon mustard seeds BUTTERMILK SAMBAR 2.
l teaspoon fenugreek seeds Moru Kuzhambu 2
] red chilli, halved
12 teaspoon asafoetida powder Preparation Time: 20 min.
a few curry leaves Cooking Time: 20 min.
Serves 4-6
Method
34 cup ash gourd, chopped to
He Soak in 12 cup water the red lg-inch size
gram dhal and bengal gram 2 cups well-mixed curds
dhal for one hour. 14 teaspoon turmeric powder
ie Grind to a fine paste the soaked salt to taste
dhals, ginger, cummin seeds,
coriander seeds, green chillies Paste
and grated coconut, using very
little water. 2 teaspoons oil
3. Add the ground paste to the 114 teaspoons fenugreek seeds
curds. Add the salt and turmeric 114 teaspoons black gram dhal
powder. Mix well and set aside. ] teaspoon coriander seeds
11g tablespoons red gram dhal ladies’ fingers, brinjal, capsicum, green
6 red chillies peas or boiled, skinned and cubed colocasia
12 teaspoon asafoetida powder or potatoes.
3 tablespoons grated coconut
l lg-inch piece ginger
‘PEPPERS SANLBAR
For tempering Milagu Kuzhambu

2 teaspoons oil Preparation Time: 20 min.

1 teaspoon mustard seeds Cooking Time: 20 min.
12 teaspoon fenugreek seeds Serves 4-6
1 teaspoon cummin seeds
1 red chilli, halved — big lemon-sized tamarind
a few curry leaves 2 tablespoons gingelly oil
a few curry leaves
Method salt to taste

ie To make the paste: Fry in 2 Masala

teaspoons oil the fenugreek
seeds, black gram dhal, 114 tablespoons peppercorns
coriander seeds, red gram dhal, 114 tablespoons bengal gram dhal
red chillies and asafoetida pow- 1 teaspoon coriander seeds
der. Grind to a fine paste, 2 red chillies
adding the coconut and ginger, 12 teaspoon asafoetida powder
using very little water
2. To the ground paste add the For. tempering
well-mixed curds, turmeric pow-
der and salt. Beat till the a teaspoons gingelly oil
mixture is smooth. ] teaspoon mustard seeds
O: Heat 2 teaspoons oil and add Method
all the ingredients for temper-
ing. When the mustard seeds 1 Soak the tamarind in 2 cups
splutter, add the chopped water and extract the juice. Set
vegetable and fry for a minute. aside.
Add enough water to cover the re Dry roast the ingredients for
vegetable, cover with a lid and the masala and powder fine.
simmer on a low heat til the Add a little water and make a
vegetable is tender. paste. Set aside.
4. Add the prepared curd mixture ra Heat 2 teaspoons oil and add
to the vegetable and _ heat the mustard seeds. When they
through on a low heat. Remove splutter, add the tamarind juice
from the heat when the saribar and salt.
just begins to boil. Take care to 4, Close with a lid and simmer on
prevent curdling. a. low. «heat efomeat vleast” ten
op Serve hot with rice. minutes till the raw smell of the
tamarind disappears.
This sambar tastes delicious even when a Add the masala paste and bring
made with other vegetables. Try it with to the boil.
6. Just before turning off the heat, splutter, add the dissolved paste
add 2 tablespoons oil and and simmer till the sambar
chopped curry leaves. thickens.
7. Serve hot with rice. 4. Serve hot with rice and roasted
papads.
This is a frery sambar. Mix it with a greater
quantity of rice and 14 - 12 teaspoon ghee This spicy, thick sambar must be eaten with
aa al
on
a greater quantity of rice than is usual with
other sambars. 14 teaspoon ghee or oil mixed
with the rice brings out the flavour.
CURRY LEAVYBS SAMBAR
Karivepilai Kuzhambu
SPICY —TAMARIND
Preparation Time: 15 min. SAMBAR
Cooking time: 15 min. Vatral Kuzhambu
Serves 4-6
Preparation Time: 30 min.
Paste Cooking Time: 30 min.
Serves 4-6
5-6 red chillies
1 teaspoon peppercorns lemon-sized tamarind
1 teaspoon asafoetida powder gms small sambar onions,
2 teaspoons black gram dhal skinned
112 teaspoons raw rice teaspoons sambar powder (see
lemon-sized tamarind sambar powder 1, page 83.)
about 30 curry leaves tablespoons jaggery, powdered
salt to taste tablespoons bengal gram flour
salt to taste
For tempering
For tempering
2 tablespoons gingelly oil
1 teaspoon mustard seeds 3 tablespoons gingelly oil
14 teaspoon fenugreek seeds 2 red chillies, halved
] red chilli, halved ] teaspoon mustard seeds
Method 1 teaspoon red gram dhal
1 teaspoon bengal gram dhal
1; Roast. dry «the red) chillies, 1 teaspoon black gram dhal
peppercorns, asafoetida pow- 12 teaspoon fenugreek seeds
der, black gram dhal and rice. 1g teaspoon asafoetida powder
Add the curry leaves and a few curry leaves
tamarind, grind to a fine paste.
Use very little water. Method
25 Dissolve the ground paste in 2
cups of water, add salt and set Il. Soak the tamarind in 2 cups
aside. water and extract the juice. Set
a Heat 2 tablespoons gingelly oil. aside.
Add the ingredients for temper- ee Heat 3 tablespoons oil and add
ing. When the mustard seeds the mustard seeds, red chillies,
 asafoetida powder, and 4-6 red chillies
fenugreek seeds. When _ the 12 teaspoon asafoetida powder
mustard seeds splutter, add the salt to taste
red gram dhal, bengal gram
dhal, black gram dhal and the For tempering
curry leaves. Fry till the dhals
turn golden. tablespoons gingelly oil
3. Add the onions and fry for a teaspoon mustard seeds
couple of minutes. teaspoon fenugreek seeds
4. Add the sambar powder. Fry red chillies, halved
for a minute. teaspoon asafoetida powder
5. Add the tamarind juice, salt and teaspoon black gram dhal
jaggery. Close with a lid and teaspoon bengal gram dhal
simmer on a low heat for about teaspoon red gram dhal
ten minutes till the raw smell a few curry leaves
of the tamarind disappears.
6. Meanwhile make a batter. of Method
medium consistency with the
bengal gram flour in half a cup i Soak the tamarind in 2 cups
of water. Add to the sambar. water and extract the juice. Set
Boil for a couple of minutes. aside.
fe Serve hot with rice. To make the dumplings: Soak the
red gram dhal and red chillies
If you cannot get small sambar onions, use in water for a couple of hours
spring onions. Brinjal, capsicum, radish or and grind to a thick paste,
drumstick can also be used. adding the asafoetida powder
Eat this tart, spicy sambar with a greater and salt...
quantity of rice and a few drops of hot, Heat 1 tablespoon oil, add a few
melted ghee or gingelly oil. Serve it also curry leaves and the ground
with Ven Pongal (see page 47.) paste. Fry for a couple of
minutes. Turn off the heat and
shape into small balls.
~DUMPLING SAMBAR Place the balls on an idli stand
Parupu Urundai Kuzhambu and steam in a pressure cooker
(without the weight) for about
Preparation Time: 2 hrs 30 min. ten minutes. Set aside and cool.
Cooking Time: 30 min. In the meantime, heat 2
Serves 4-6 tablespoons oil and add_ the
mustard seeds, red_ chillies,
lemon-sized tamarind fenugreek seeds, curry leaves
3 teaspoons sambar powder, (see and asafoetida powder. When
sambar powder 1, page 83.) the mustard seeds splutter, add
tablespoons jaggery, powdered the black gram dhal, bengal
] tablespoon oil gram dhal, red gram dhal and
salt to taste fry ull golden.
For the dumplings Add the sambar powder and fry
for a minute.
1 cup red gram dhal Add the tamarind juice, salt and

11
 jaggery. Close with a lid and Method
simmer for ten minutes till the
raw smell of the tamarind He Pressure cook the red gram dhal
disappears. and set aside.
8. Add the steamed dhal dump- ae Grind fine all the ingredients
lings and simmer for another for the paste, using very little
ten minutes. water. Set aside.
9. Serve hot with rice. Add enough water to cover the
vegetables and cook till done.
This is a rich, spicy sambar. Mix tt Add the dhal, salt, turmeric
judiciously with the rice. powder, and the paste. Simmer
For variety, add 12 cup grated coconut on a low heat till everything
and chopped uncooked green gram sprouts blends.
to the dumplings and shape into balls. Heat oil in a pan and add all
the ingredients for tempering.
MYSORE SAMBAR When the mustard seeds splut-
ter, add to the sambar.
Mysore Kuzhambu 6. Serve hot with rice.
/

Preparation Time: 40 min.

Cooking Time: 20 min. CAULIFLOWER SAMBAR
Serves 4-6 Cauliflower Poritha Kuzhambu
4 kg beans, chopped to 12-inch Preparation Time: 25 min.
pieces Cooking Time: 30 min
2 tablespoons shelled peas Serves 4-6
potato, chopped to 12-inch
pieces 1g cup red gram dhal
34 cup red gram dhal Z cups cauliflower (1 medium-
12 teaspoon turmeric powder size), Chopped into flowerets
salt to taste 2 tomatoes, quartered
11g. teaspoons sambar powder (see
Paste sambar powder 2, page 84.)
iy coconut, grated
] tablespoon coriander seeds 2 teaspoons rice flour
YQ coconut, grated 1g teaspoon turmeric powder
1 teaspoon mustard seeds salt to taste
] tablespoon raw rice
6 red chillies Paste
12 teaspoon asafoetida powder
] teaspoon oil
For tenipering ] teaspoon coriander seeds
12 teaspoon peppercorns
teaspoons oil ] teaspoon black gram dhal
teaspoon mustard seeds 1g teaspoon asafoetida powder
teaspoon cummin seeds For tempering
NO
ee
—
— red chilli, halved
a few curry leaves 2 teaspoons ghee

IZ
1 teaspoon mustard seeds BITEER “GOURD PITLAY
1 teaspoon black gram dhal
Paavakkai_ Pitlay
1 red chilli, halved
a few curry leaves Preparation Time: 40 min.
Cooking Time: 25 min.
Method
Serves 4-6
i Pressure cook the red gram dhal medium-sized _ bitter gourds
and set aside. (125 gm), chopped fine
2. Fry in the 1 teaspoon oil all the tomato, chopped fine
ingredients for the paste. Add cup red gram dhal
2 tablespoons of the grated tablespoon powdered jaggery
coconut and grind to a paste, teaspoons sambar powder, (see
adding very little water. sambar powder 2, page 84.)
o From the remaining grated teaspoon turmeric powder
coconut, extract the milk. Set coconut, grated
aside. lemon-sized tamarind
4. Dissolve the 2 teaspoons rice salt to taste
flour in 12 cup water. Set aside. cups water
5. Cook the chopped cauliflower cashewnuts, halved (optional)
in sufficient water, adding the tablespoon. ghee
tomatoes, sambar powder,
turmeric powder and salt. Sim-
mer till the vegetables
tender. teaspoons oil
6. Add the ground paste, red chillies
dissolved rice flour and tablespoon coriander seeds
cooked dhal. Simmer till every- teaspoon peppercorns
thing blends well. teaspoon bengal gram dhal
7. Heat 2 teaspoons ghee and add teaspoon black gram dhal
all the ingredients for temper- teaspoon asafoetida powder
ing. When the mustard seeds
splutter, add to the sambar. For tempering
8. Just before serving add
coconut milk. 2 teaspoons oil”
9. Serve hot with rice. l teaspoon mustard seeds
a few curry leaves
For a traditional flavour, make this sambar
with ridge gourd or snake gourd. Meth od

For a more bland, light sambar use green li Pressure cook the red gram
gram dhal instead of red gram dhal. dhal. Set aside.
ee Soak the tamarind in 1 cup
water and extract the juice. Set
aside.
Fry in the 2 teaspoons oil the
ingredients for the paste. Grind
tO ja fine: paste; adding 2 done.
tablespoons of the grated Add the chopped tomato and
coconut. Set aside. the ground paste and simmer
Fry the cashewnuts in the 1 for a couple of minutes. Add
tablespoon ghee. Set aside for the cooked dhal and simmer till
garnishing. well blended.
Extract the milk from the Heat the 2 teaspoons oil and
remaining grated coconut. Set add the mustard seeds and
aside. curry leaves. When the mustard
Heat the tamarind juice and add seeds splutter, add to the pitlay.
the chopped bitter gourd, salt, Just before serving add_ the
sambar powder, turmeric pow- coconut milk. Garnish with fried
der, and jaggery. Simmer on a cashewnuts.
low heat till the vegetable is 10. Serve hot with rice.

14
1. Dumpling Sambar, Page 11
2. Ladies Fingers Poriyal,
Page 32, 40 (footnote )
3. Colocasia Roast, Page 27
 Se
ae
So
Pele
%

1. Tomato Rasam, Page 35

2. Raw Green Plantain Chips,
Page 67 (footnote )
3. Beans Poriyal, Page 22
 RASAMS
The second course is the versatile, lemon-sized tamarind
thin, watery rasam, quick and easy to salt to taste
prepare. Tamarind, tomatoes, and chopped coriander leaves for
lime give it the piquant tangy taste. garnishing
Use the tamarind and_ tomatoes
judiciously. If you use more tomatoes, For tempering
reduce accordingly the quantity of
tamarind and vice versa. Wet the rice teaspoons ghee
with the rasam or drink it straight. ] teaspoon mustard seeds
Health-conscious South Indians often teaspoon cummin seeds
make a light meal of the easily ] red chilli, halved
digestible rasam and chutney during a few curry leaves
dinner time, preferring it to the
heavier sambar. Of course rich, spicy Method
rasams like Mysore Rasam and Spicy
Lentil Rasam only require soothing 1. Pressure cook the red gram dhal
curd rice to. complete the meal. and set aside.
There’s nothing like making your In a pan add the tomatoes,
own rasam powder, but if you are tamarind, asafoetida powder,
hard pressed for time, use any one
rasam powder, and salt. Add
of the good readymade brands avail- 1 cup water. Crush everything
able in the market today. together, and simmer for about
15 minutes.
ORDINARY RASAM Add the cooked dhal and the
Rasam remaining 112 cups water to the
rasam and bring to the boil.
Preparation Time: 10 min. Heat 2 teaspoons ghee and add
Cooking Time: 20 min. all the ingredients for temper-
Serves 4-6 ing. When the mustard seeds
splutter, add to the rasam.
Z tomatoes, cubed Garnish with chopped coriander
1g teaspoon asafoetida powder leaves. Serve hot.
2 teaspoons rasam powder, (see
page 84.)
3 tablespoons red gram dhal
212 cups water

ies)
 TOMATO RASAM tomatoes for a tangier taste. The strarned
rasam makes an excellent appetiser.
Thakkali Rasam

Preparation Time: 10 min. LEMON RASAM

Cooking Time: 20 min. Elumichampazha Rasam
Serves 4-6
Preparation Time: 20 min.
large tomatoes, chopped fine Cooking Time: 20 min.
tablespoons red gram dhal Serves 4-6
green chillies, slit sideways
09
69
m l-inch piece ginger, chopped juice of 1 lemon
fine cup red gram dhal
Vp) teaspoon turmeric powder tomatoes, quartered
212 cups water green chillies
salt to taste l-inch piece ginger, scraped and
chopped coriander leaves for shredded
garnishing teaspoon peppercorns
teaspoon cummin seeds
For tempering teaspoon turmeric powder
cups water
2 teaspoons ghee small bunch coriander leaves,
1 teaspoon mustard seeds chopped fine for garnishing
] teaspoon cummin seeds salt to taste
] red chilli, halved
] teaspoon powdered pepper For tempering
1g teaspoon asafoetida powder
a few curry leaves 2 teaspoons ghee
1 teaspoon mustard seeds
Method 1g teaspoon asafoetida powder
] red chilli, halved
ie Pressure cook the red gram dhal a few curry leaves
and set aside.
2. Heat 2 teaspoons ghee and add Method
all the ingredients for temper-
ing. When the mustard seeds i Pressure cook the red gram
splutter, add the green chillies, dhal. Set aside.
ginger and tomatoes. 2. Grind together the ginger and
os Add 1 cup of water, salt and
green chillies. Set aside.
turmeric powder. Allow to sim- 3. Powder the cummin seeds and
mer for five minutes. peppercorns. Set aside.
4. Add the cooked dhal and the 4. Add to the cooked dhal 112 cups
remaining 112 cups water and water, salt, turmeric powder,
bring to the boil. ginger-chilli paste, and bring to
5. | Garnish with chopped coriander the boil on a low heat.
leaves. Serve hot. 5, Heat the ghee and add all the
This 1s a mild, gentle rasam without ingredients for tempering. Add
tamarind and rasam powder. Add more also the pepper-cummin seed

16
 powder. When the mustard couple of minutes. Add some
seeds splutter, add to the rasam. more water if the rasam is too
Turn off the heat. thick.
Add the lemon juice. Garnish Heat 2 teaspoons ghee and fry
with chopped coriander leaves. all the ingredients for temper-
Serve hot with rice. ing. When the mustard seeds
splutter, add to the rasam.
GINGER RASAM Garnish with chopped coriander
Inji Rasam
leaves. Serve hot.

Preparation Time: 30 min. CUMMIN SEED-PEPPER

Cooking Time: 20 min. RASAM
Serves 4-6
Jeera-Milagu Rasam
tablespoons red gram dhal
Preparation Time: 15 min.
teaspoons cummin seeds
Cooking Time: 20 min.
teaspoon peppercorns
Serves 4-6
green chillies
pieces ginger (l-inch pieces)
teaspoon ghee
OO
FR
09
NO
69 teaspoons copra (dried coconut),
teaspoons peppercorns
grated teaspoon cummin seeds
tablespoon jaggery, powdered
teaspoon red gram dhal
chopped coriander leaves for
red chilli
garnishing teaspoon asafoetida powder
salt to taste lemon-sized tamarind
salt to taste
For tempering
For tempering
teaspoons ghee
teaspoon mustard seeds 2 teaspoons ghee
NO
m4
— teaspoon, cummin seeds ] teaspoon mustard seeds
teaspoon asafoetida powder
1g teaspoon cummin seeds
red chilli, halved
1 red chilli, halved
a few curry leaves
a few curry leaves
Method
Method
i Soak the red gram dhal in 1
cup of water for 12 hour. 1. Soak the tamarind in 1 cup of
rae Grind the cummin seeds, pep- water and extract the juice.
percorns, green chillies, ginger, 2. Fry in 1 teaspoon ghee the
grated copra and jaggery to a peppercorns, cummin seeds, red
fine paste, adding the soaked gram dhal, red _ chilli and
dhal. asafoetida powder, and grind
Add 112 cups of water and salt fine. Set aside.
to the ground paste and bring 3. | Heat 2 teaspoons ghee and add
to the boil. all the ingredients for temper-
Simmer on a low heat for a ing. When the mustard seeds

1g?
 splutter, add the tamarind juice Grind into a fine paste, adding
and salt. Simmer for a few the raw cummin seeds and curry
minutes till the raw smell of the leaves. Set aside.
tamarind disappears. 2. Soak the tamarind in 2 cups of
4, Add the ground powder and water and extract the juice. Add
simmer for a couple of minutes. the salt, curry leaves and sim-
5. Serve hot with rice. mer on a low heat till the raw
smell of the tamarind disap-
Boil the rasam only for a couple of minutes pears.
after the ground powder has been added. a: In the meantime fry the garlic
The taste of the rasam gets spoiled ifpepper cloves in oil and add to the
is boiled for too long. boiling tamarind juice.
4. Add the ground paste. Simmer
till everything blends well. Add
GARLIC RASAM
more water if the rasam is too
Poondu Rasam thick.
5. Heat 2 teaspoons ghee and add
Preparation Time: 20 min.
all the ingredients for temper-
Cooking Time: 20 min.
ing. When the mustard seeds
Serves 4-6
splutter, add to the rasam.
6. Serve hot.
20-25 garlic cloves
2 teaspoons oil for frying garlic
lemon-sized tamarind BUTTERMILK RASAM
salt to taste Moru Rasam

Preparation Time: 20 min.

Cooking Time: 20 min.
2 teaspoons oil Serves 4-6
34 teaspoon peppercorns
4 red _chillies 1 cup sour buttermilk
ie teaspoons coriander seeds 14 cup red gram dhal
1 teaspoon bengal gram dhal 1 tomato, quartered
1 teaspoon cummin seeds ] cup water
a few curry leaves salt to taste

For tempering

4 teaspoons ghee Z teaspoons ghee

l teaspoon mustard seeds 4 red chillies
2 red chillies, halved 1] teaspoon coriander seeds
] teaspoon red gram dhal
Method 14 teaspoon fenugreek seeds
4 teaspoon peppercorns
1. To make the paste: Heat the 2 lg teaspoon asafoetida powder
teaspoons oil, fry the red chil-
lies, peppercorns, coriander
seeds, and bengal gram dhal.
For tempering Paste

4 teaspoons ghee teaspoons oil

l teaspoon mustard seeds red chillies
1 teaspoon cummin seeds teaspoon asafoetida powder
1 red chilli, halved teaspoon coriander seeds
a few curry leaves teaspoon peppercorns
liz teaspoons bengal gram dhal
Method
For tempering
1;- Fryim .2 teaspoons ghee all
the ingredients for the paste. teaspoons ghee
Grind to a fine paste, adding teaspoon mustard seeds
very little water. Set aside. teaspoon cummin seeds
Pressure cook the dhal. Add 1 NO
ee
e+
— red chilli, halved
cup water, tomato, salt and a few curry leaves
simmer till the tomatoes are
done. Method
Add the ground pasté and
simmer for a couple of minutes. I To make the paste: In 2 teaspoons
Heat 2 teaspoons ghee and add oil fry all the ingredients for
all the ingredients for temper- the paste. Grind to a fine paste,
ing. When the mustard seeds adding the grated coconut and
splutter, add to the rasam. Turn a little water. Set aside.
off the heat. Soak the tamarind in 1 cup of
Add the sour buttermilk. Mix water and extract the juice. Add
well. the salt and turmeric powder.
Serve hot with rice. Add the scraped drumstick
kernel and simmer till the raw
smell of the tamarind complete-
DRUMSTICK RASAM ly disappears.
Murungatkkai Rasam Add the ground paste and the
cooked dhal. Add more water
Preparation Time: 25 min. if the rasam is too thick. Simmer
Cooking Time: 25 min. till everything blends well.
Serves 4-6 Heat the ghee and add all the
ingredients for tempering.
lemon-sized tamarind When thé mustard seeds splut-
drumsticks, boiled and_ the ter, add to the rasam.
kernel scraped Garnish with chopped coriander
iy cup red gram dhal leaves and serve hot with rice.
tablespoons grated coconut
2 teaspoon turmeric powder Do not throw away the water in which you
small bunch coriander leaves, have boiled the drumsticks. Boil it along
chopped fine with the tamarind juice.
salt to taste

19
 SPIGYo EEN TS RASAM Heat 2 teaspoons ghee in a pan.
and add all the ingredients for
Poritha Rasam
tempering. When the mustard
seeds splutter, add the cooked
Preparation Time: 25 min.
Cooking Time: 20 min. dhals, chopped tomato,
turmeric powder, water, and
Serves 4-6
salt. Simmer for a few minutes.
Add the ground paste and
cup red gram dhal
simmer again for five minutes
14 cup green gram dhal
till well blended.
tomato
juice of 1 lemon Add the lemon juice and gar-
a pinch of turmeric powder nish with chopped coriander
a bunch of coriander leaves, leaves.
chopped fine Serve hot with rice.
cups water
salt to taste MYSORE RASAM
Preparation Time: 20 min.
Cooking Time: 45 min.
Serves 4-6
teaspoons oil
tablespoon coriander seeds cup red gram dhal
teaspoon peppercorns small tomatoes, chopped into
teaspoon cummin seeds large cubes (quartered)
red chilli teaspoons Mysore Rasam Pow-
teaspoons black gram dhal der (page 84)
teaspoon asafoetida powder tablespoons jaggery, powdered
tablespoons grated coconut teaspoon turmeric powder
a few curry leaves tablespoons fresh coconut for
extracting coconut milk
For tempering small bunch chopped coriander
leaves
2 teaspoons ghee marble-sized tamarind
] teaspoon mustard seeds salt to taste
] teaspoon cummin seeds
] red chilli, halved For tempering
a few curry leaves
Method tablespoon ghee
teaspoon mustard seeds
1. Pressure cook the dhals and set teaspoon cummin seeds
aside. ae
ee red chilli, halved
2. To make the paste: Fry in 2 12 teaspoon asafoetida powder
teaspoons oil the coriander a tew curry leaves
seeds, cummin seeds, pepper-
corns, red chilli, black gram Method
dhal and asafoetida. Add the
grated coconut and grind to a 1. Soak the tamarind in 1 cup of
fine paste using very little water. water and extract the juice.
Pressure cook the red gram dhal Simmer on a low heat for fifteen
and set aside. to twenty minutes till the raw
Add hot water to the scraped smell of the tamarind totally
coconut and extract the milk disappears. -
and set aside. Add the cooked dhal and
Heat the ghee. Add all the simmer for another five minutes
ingredients for tempering. till everything blends.
When the mustard seeds splut- Just before serving add _ the
ter, add the chopped tomatoes, coconut milk and chopped
tamarind juice, Mysore Rasam coriander leaves.
powder, salt, turmeric powder Serve with hot rice and
and jaggery. papadams.

pian
 VEGETABLE
DISHES
Poriyals, also called curries, are dry, For tempering
unsauced, perfect accompaniments to
any course. Beautifully balanced with Z teaspoons oil
a subtle blending of flavours they add 1 teaspoon mustard seeds
freshness and a wholesome goodness l teaspoon cummin seeds
to any meal. The vegetables are 1 teaspoon black gram dhal
stir-fried gently on a_ low heat, ] teaspoon bengal gram dhal
pressure cooked or boiled lightly in ] red chilli, halved
their natural juices so that they retain IQ teaspoon asafoetida powder
the colour and the basic aroma of the a few curry leaves
fresh vegetable. A few are deep fried
and are delightfully crisp and spicy. Method
Not quite poriyal, not quite sambar,
the versatile kootus are neither too
1. Heat 2 teaspoons oil and add
wet nor too dry. Just right, in fact,
all the ingredients for temper- °
to be mixed with rice or eaten as a
ing. When the mustard seeds
side dish. In most homes they make
splutter, add the chopped
do without a sambar if kootu is part
beans, salt, and 2 tablespoons
of the meal. Some South Indians eat
kootus with chapatis. Try them if you of water.
like for a less spicy, more bland Close with a lid and cook on a
variation. low heat till the vegetable is
tender.
Add the grated coconut. Mix
BEANS PORIYAL well.
Preparation Time: 15 min. 4. Serve hot.
Cooking Time: 10 min.
Serves 4-6 Cluster beans and fresh shelled peas made
the same way-also taste delicious. Or try
1g kg beans, chopped fine this recipe with whatever fresh bean is in
2 tablespoons grated coconut season.
salt to. taste

pO!
 CAPSICUM PORIYAL YAM PORIYAL
Kudamilagai Poriyal Chenathizhangu Portyal

Preparation Time: 20 min. Preparation Time: 30 min.

Cooking Time: 15 min. Cooking Time: 20 min.
Serves 4-6 Serves 4-6

kg capsicum, chopped into 1,- kg yam

inch pieces teaspoon turmeric powder
tablespoons sour curds tablespoons grated coconut
teaspoons curry powder (page SIS teaspoons curry powder (page
85), optional 85)
salt to taste green chillies, slit sideways
salt to taste
For tempering
For tempering
3 teaspoons oil
1 teaspoon mustard seeds teaspoons oil
1 teaspoon cummin seeds teaspoon mustard seeds
1g teaspoon asafoetida powder teaspoon black gram dhal
a few curry leaves teaspoon bengal gram dhal
NO)
es
ae
setred chilli, halved
Method teaspoon asafoetida powder
a few curry leaves
if Smear the 2 tablespoons curd
on the chopped capsicum. Set Method
aside for ten minutes.
Pe Heat the 3 teaspoons oil, add l. Peel the yam and chop fine.
all the ingredients for temper- Wash well.
ing. When the mustard seeds a Add the. salt and turmeric
splutter, add the chopped cap- powder and_ pressure cook
sicum, salt and 2 tablespoons without adding water to the
water. Simmer covered tll done. vegetable.
3: Sprinkle the curry powder. Fry Drain in a colander and allow
for a few minutes. to cool completely.
Ae Serve hot. Heat the oil and add all the
ingredients for tempering.
Toss a few preces of chopped potato to the When the mustard seeds splut-
capsicum to add variety. ter, add the slit green chillies
If gherkins are available, cook them the and the cooked vegetable. Stir
same way. But do not smear sour curs. well.
Add the grated coconut and
curry powder. Mix well.
n Serve hot.

2
 CABBAGE PORIYAL beetroot, cauliflower, etc.
For Cauliflower Poriyal follow the same
Muttakos Poriyal
method but do not garnish with grated
coconut.
Preparation Time: 20 min.
Cooking Time: 10 min.
Serves 4-6 PLANTAIN STEM
PORIYAL
1g kg cabbage, chopped fine Vazhaithandu Portyal
1g cup shelled peas (optional)
2 green chillies, slit sideways Preparation Time: 1 hour
2 tablespoons grated coconut Cooking Time: 20 min.
salt to taste Serves 4-6

For tempering 1 1-foot long plantain stem

14 cup green gram dhal
2 teaspoons oil 3 tablespoons grated coconut
1 teaspoon mustard seeds 2 green chillies, slit sideways
1 teaspoon cummin seeds 9 teaspoons sugar
1 teaspoon black gram dhal 3 cups thin buttermilk
1 teaspoon bengal gram dhal salt to taste.
ih red chilli, halved
In teaspoon asafoetida powder For tempering
a few curry leaves
v4 teaspoons oil
Method l teaspoon mustard seeds
; l teaspoon cummin seeds
i. Heat 2 teaspoons oil. Add all 1 teaspoon black gram dhal
the ingredients for tempering. ] teaspoon bengal gram dhal
ie When the mustard seeds splut- 1 red chilli, halved
ter, add the chopped green ip teaspoon asafoetida powder
chillies. Stir for a few seconds. a few curry leaves
3. Add the chopped _ cabbage,
green peas, salt and 2 Method
tablespoons water. Close with a | 1 Soak the green gram dhal in a
lid and cook on a low heat till cup of water for an hour. Drain
the vegetables are tender. and set aside.
4. Add the grated coconut. Mix 9.
Chop. the plantain stem fine and
well. soak in the buttermilk.
5: Serve hot. 3 Heat 2 teaspoons oil and add
all the ingredients for temper-
For a spicy cabbage poriyal make a paste ing. When the mustard seeds
of green chillies, coconut, one teaspoon splutter, add the green chillies,
cummin seeds and a small onion. Instead soaked green gram _ dhal,
of the grated coconut, add this paste to the chopped plantain stem, salt,
cooked cabbage. sugar, and 1] cup water.
This basic recipe can be used for almost | 4. Cover and simmer on a low heat
any vegetable — carrot, chow chow, ull the vegetable is dene and

24
 the water is completely ab- When the mustard seeds splut-
sorbed. ter, add the slit green chillies
5. Add the grated coconut. Mix and ginger, fry for a_ few
well. seconds.
6. Serve hot. Add the mashed potatoes, salt,
turmeric powder and_ grated
The buttermilk is used to prevent dis- coconut. Mix well. Cook for a
colouration. Drain the buttermilk before minute till everything blends
cooking the plantain stem. well. Turn off the heat.
4. Add the lemon juice. Garnish
MASHED: POTATO with chopped coriander leaves.
a Serve hot.
PORE AD
Urulatkizhangu Podimas Sweet potatoes made this way have an
unusual hot and sweet taste.
Preparation Time: 40 min.
Cooking Time: 15 min.
Serves 4-6 BEANS DHAL PORIYAL
Beans Parupu Usili
1g kg potato
2 green chillies, slit sideways Preparation Time: 1] hr. 15 min.
] l-inch piece ginger, chopped Cooking Time: 30 min.
fine Serves 6-%
re tablespoons grated coconut
] bunch coriander leaves, ] cup red gram dhal
chopped fine 4-5 red chillies
1g teaspoon turmeric powder 4 teaspoon asafoetida powder
juice of one lemon 12 kg beans, chopped fine
salt to taste salt to taste

For tempering For tempering

teaspoons oil 4 tablespoons oil

teaspoon mustard seeds ] teaspoon mustard seeds
teaspoon cummin seeds 1 teaspoon bengal gram dhal
teaspoon black gram dhal 1 teaspoon black gram dhal
teaspoon bengal gram dhal l red chilli, halved
ee
2D
et red chilli, halved 12 teaspoon cummin seeds
teaspoon asafoetida powder a few curry leaves
some curry leaves
Method
Method
L. Soak the red gram dhal and the
]. Pressure cook the potatoes with red chillies in water for an hour
their jackets, peel, mash and set and grind to a smooth paste,
aside. adding salt and asafoetida pow-
Heat 2 teaspoons oil, add _ all der. Set aside.
the ingredients for tempering. In a heavy frying pan, cook the
 beans till tender, adding very For tempering
little water. Set aside.
In the ‘same’ ‘pan “heat; 2 a tablespoons oil
tablespoons of oil and add all 1 teaspoon mustard seeds
the ingredients for tempering. 1 teaspoon cummin seeds
When the mustard seeds splut- ] teaspoon black gram dhal
ter, add the red gram dhal paste 1 teaspoon bengal gram dhal
and fry on a low heat stirring 1 red chilli, halved
once in a while, till the mixture a few curry leaves
is well cooked and crisp (resem-
bling bread crumbs, but not Method
hard).
Add the cooked beans and fry ie To make the stuffing: Roast dry
for a couple of minutes till the grated coconut till golden
everything blends. brown in colour.
6G; Serve hot. 2. Fry in the 1 teaspoon oil all the
ingredients for the stuffing.
Cook cluster beans, chopped cabbage, 3: Add the roasted coconut and
cauliflower or fenugreek leaves the same the lemon-sized tamarind and
way. If you are health-conscious, steam the grind to a thick paste, adding
paste, crumble and add to the cooked very little water.
vegetable. ab; To make the portyal: Quarter the
brinjals without cutting them
through.
STUFFED BRINJAL
PORTYaAL 5. Fill the quartered brinjals with
the stuffing and set aside.
Ennai Kathirikkat 6. Heat the 3 tablespoons oil and
add all the ingredients for
Preparation Time: 30 min.
tempering. When the mustard
Cooking Time: 30 min. seeds splutter, add the stuffed
Serves 4-6 brinjals, salt and a little water.
Sprinkle the leftover stuffing, if
12 kg small-sized _brinjal any, over the vegetable. Cover
1g coconut, grated and simmer on a low heat till
lemon-sized tamarind the brinjals are tender.
7. Remove the lid and fry for a
Stuffing few more minutes without stir-
ring too much. Take care not
] teaspoon oil to break the brinjals.
] tablespoon coriander seeds 8. Serve hot with rice.
34 tablespoon black gram dhal
3/4 tablespoon bengal gram dhal
] teaspoon cummin seeds Quarter the brinjals only after the stuffing
1g teaspoon asafoetida powder is ready. Otherwise the brinjals will get
8 red chillies discoloured.
salt to taste Stuffed Brinjal Porwyal tastes delicious
even with plain hot rice.
Try the same stuffing with small cap-

20
Le Beans Dhal Portyal, Page 25
es Stuffed Bri njal Poriyal, Page 26
ane

1. Snake Gourd Kootu, Page 33

2. Mixed Vegetable Kootu, Page 32
stcums if they are in season. thick paste. Use very little water.
A paste made of roasted peanuts, challi Add the salt. Set aside.
powder, turmeric powder and salt 1s equally 2 ine a Ainyine pan, -add ‘the
delicious. Stuff the brinjals as usual and chopped beans, salt, a little
cook tll done. Add a few chopped tomatoes, water and cook on a low heat
blend for a couple of minutes. till the beans are tender. Set
aside.
MASALA BEANS PORIYAL 3. In the same pan heat the oil
and add all the ingredients for
Preparation Time: 30 min. tempering. When the mustard
Cooking Time: 30 min. seeds splutter, add the ground
Serves 4-6 masala paste. Cook on a low
heat for five to seven minutes
12 kg beans, chopped fine till the mixture is dry and crisp.
12 tablespoon Oil 4, Add the cooked beans to the
salt to taste masala and cook for another
two or three minutes till the
Masala masala blends well with the
beans.
teaspoons oil 5. Serve hot with rice.
tablespoons bengal gram dhal
tablespoon black gram dhal Use very little water, just enough to cook
tablespoons coriander seeds the beans. Otherwise the beans may get
red chillies overcooked and lose the green colour.
teaspoon asafoetida powder Try the same recipe with cluster beans
mm
DO
CO
Me
Oe tablespoons coconut, grated or capsicum. This portyal goes particularly
marble-sized tamarind well with Buttermilk Sambar and Mysore
salt to taste Rasam. It also tastes delicious when mixed
with plain cooked rice.
For tempering

tablespoon oil COLOCASIA «ROAST

teaspoon mustard seeds Chepanghizhangu Roast
teaspoon bengal gram dhal
teaspoon black gram dhal Preparation Time: 40 min.
ee
a red chilli, halved . Cooking Time: 40 min.
1g teaspoon asafoetida powder Serves 4-6
] teaspoon cummin seeds
a few curry leaves kg colocasia
1 tablespoon curry powder (page
Method 85)
1g teaspoon turmeric powder
ae To make the masala paste: Fry in salt to taste
2 teaspoons oil the bengal gram
dhal, black gram dhal, coriander For tempering
seeds, red chillies and
asafoetida. Add the coconut and 2 tablespoons oil
tamarind, grind everything to a l teaspoon mustard seeds

27
 teaspoon cummin seeds For tempering
teaspoon bengal gram dhal
teaspoon black gram dhal teaspoons oil
red chilli, halved teaspoon mustard seeds
12 teaspoon asafoetida powder teaspoon cummin seeds
a few curry leaves teaspoon black gram dhal
teaspoon bengal gram dhal
Method _—
ONO
et
et red chilli halved
teaspoon asafoetida powder
1. Pressure cook the colocasia with a few curry leaves
the jacket, peel and chop to
1g-inch size. Method
2. Heat the 2 tablespoons oil. Add
all the ingredients for temper- ie Peel and chop the green plan-
ing. When the mustard seeds tain to 12-inch size.
splutter, add the chopped Ze Soak the tamarind in 34 cup of
colocasia, salt and turmeric pow- water and extract the juice.
der. In a pan add the chopped
3. Cook on a low heat for at least plantain, the tamarind juice,
half an hour, turning the turmeric powder and salt and
vegetable every five minutes. cook covered on a low heat tll
Wake scare, not to “break “the the vegetable is tender and dry.
pieces. Set aside.
4. Roast tll golden and sprinkle Heat 2 teaspoons oil and add
the curry powder. Mix well. all the ingredients for temper-
5. Serve immediately. ing. When the mustard seeds
splutter, add the slit green
Make crunchy Potato Roast the same way. chillies and the cooked plantain.
Use boiled, peeled and cubed potatoes. Add the curry powder and the
grated coconut and cook for
another minute ull everything
PLANTAIN PORIYAL
blends well.
Vazhakkai Portyal Serve hot with rice.
Preparation Time: 15 min.
Cooking Time: 25 min. POTATO MASALA
Serves 4-6 Potato Paliya

green raw plantains Preparation Time: 40 min.

teaspoon turmeric powder Cooking Time: 20 min.
green chillies, slit sideways Serves 4-6
tablespoons coconut, grated
Nl
SEE tablespoon curry powder (see kg potato
page 85.) cup boiled peas (optional)
lemon-sized tamarind medium-sized onions, chopped
salt to taste fine
green chillies, chopped fine
l-inch piece ginger, scraped and
 chopped fine DHAL KOOTU
teaspoon turmeric powder
Poritha Kootu
tomatoes, chopped fine (option-
al) Preparation Time: 25 min.
salt to taste Cooking Time: 20 min.
a small bunch coriander leaves,
Serves 4-6
chopped fine
l cup water cup green gram dhal
cup beans, chopped fine
For tempering carrot, chopped fine
potato, peeled and cubed
tablespoon oil cup shelled peas
teaspoon mustard seeds teaspoon turmeric powder
teaspoon cummin seeds salt to taste
teaspoon black gram dhal
teaspoon bengal gram dhal
a
ee
a red chilli, halved
teaspoon asafoetida powder teaspoon oil
a few curry leaves teaspoon cummin seeds
teaspoon peppercorns
Method red chillies.
teaspoon asafoetida powder
Ls Pressure cook the potatoes in tablespoons grated coconut
their jackets, peel, mash, and
set aside. For tempering
Heat 1 tablespoon oil. Add all
the ingredients for tempering. 2 teaspoons ghee
When the mustard seeds splut- 1 teaspoon mustard seeds
ter, add the green chillies, 12 teaspoon cummin seeds
ginger, onions and tomatoes. 1 teaspoon black gram dhal
Fry for a minute or two. 1 red chilli, halved
Add the salt, turmeric powder a few curry leaves
and 1 cup water. Close with a
lid. Simmer for about five Method
minutes till the onions are well
cooked. 1 Pressure cook the green gram
Add the mashed potatoes and dhal. Set aside.
boiled peas. Cook for two more a To make the paste: Fry in 1
minutes till everything blends teaspoon oil the cummin seeds,
well. peppercorns, red chillies and
Garnish with chopped coriander asafoetida powder. Add_ the
leaves. coconut, grind to a fine paste,
Serve hot with Masala Dosai adding very little water.
(page 53) or puris.
Oe Boil the vegetables with the salt
and turmeric powder.
a, Add the cooked dhal to the
vegetables and simmer for a

Zo
 couple of minutes. ] red chilli, halved
De Add the ground paste and a few curry leaves
simmer till everything blends.
6. Heat the ghee, add all the Method
ingredients for tempering.
When the mustard seeds splut- 1. Soak the tamarind in 1 cup
ter, add to the kootu. water and extract the juice. Set
7. Serve hot garnished with curry aside.
leaves. 2. Pressure cook together the red
gram dhal and the bengal gram
Alternatively, grind fresh cummin seeds, dhal. Set aside.
peppercorns, green chillies and coconut. 3. Fry in the 2 teaspoons oil all
This paste is especially delicious with the ingredients for the paste.
spinach and snake gourd. Grind to a fine paste adding
the grated coconut and a little
water.
TAMARIND KOOTU 4. Heat the 3 teaspoons ghee and
Pulippu Kootu add all the ingredients for
tempering. When the mustard
Preparation Time: 30 min. seeds splutter and the peanuts
Cooking Time: 30 min. are fried, add the vegetable, salt,
Serves 4-6 turmeric powder, and_ the
tamarind juice.
12 kg ash gourd, peeled and 5. Simmer till the vegetable is
chopped fine tender.
marble-sized tamarind 6. Add the cooked dhals and
14 cup red gram dhal simmer till well blended.
4 cup bengal gram dhal 7. Add the ground paste and cook
1g teaspoon turmeric powder for a few more minutes.
e: tablespoons grated coconut 8. Serve hot with rice.
salt to taste
Make this kootu with any vegetable of your
Paste choice. But do not use ladies’ fingers, bitter
gourd and colocasia.
2 teaspoons oil
112 teaspoons peppercorns
teaspoons black gram dhal BUTTERMILK KOOTU
1 tablespoon bengal gram dhal Moru Kootu
1g teaspoon asafoetida powder
l tablespoon coriander seeds Preparation Time: 25 min.
] red chilli Cooking Time: 20 min.
Serves 4-6
For tempering 2 medium-sized raw green plan-
tains, skinned and chopped fine
teaspoons ghee 2 small -brinjals, chopped fine
teaspoon mustard seeds 1 chow chow, skinned’ and
teaspoon black gram dhal chopped fine or 100 grams
No
09
ee tablespoons raw peanuts snake gourd "
 ripe tomato, quartered BRINJAL RASAVANGY
coconut, grated
Kathirikkat Rasavangy
green chillies
cup fresh curd Preparation Time: 20 min.
teaspoon turmeric powder Cooking Time: 20 min.
salt to taste Serves 4-6

150 gm tender brinjals, quartered

2 cup red gram dhal
teaspoons oil 1 small tomato
red chillies 2 green chillies, slit sideways
teaspoons coriander seeds 3 teaspoon sambar powder (Sam-
teaspoon bengal gram dhal bar Powder 1, page 83)
teaspoon fenugreek seeds tablespoon jaggery, powdered
marble-sized tamarind
For tempering
salt to taste
2 teaspoons ghee
] teaspoon mustard seeds
a few curry leaves teaspoon oil
tablespoons coriander seeds
Method red chillies
teaspoon asafoetida powder
Ls To make the paste: Fry in the 2 tablespoons grated coconut
teaspoons oil all the ingredients
for the paste’ Add the grated For tempering
coconut, green chillies and a
little water, grind to a fine paste.
2 teaspoons ghee
Add the curd, mix well. Set l teaspoon mustard seeds
aside. l red chilli, halved
Heat 2 teaspoons ghee and add a few curry leaves
the ingredients for tempering.
When the mustard seeds splut- Method
ter, add the chopped vegetables.
Add the salt, turmeric powder 1. Pressure cook the red gram dhal
and sufficient water and cook and set aside.
covered on a low heat till the 2. Soak the tamarind in 1 cup
vegetables are done. water and extract the juice.
Add the _ paste and _ heat 3. To make the paste: Fry in 1
through, taking care to prevent
teaspoon oil the coriander seeds,
curdling.
red_ chillies and _ asafoetida.
ap Serve hot with rice.
Grind to a fine paste, adding
the coconut. Use very little
You can make this kootu with any squash water.
vegetable of your choice: bottle gourd, Heat 2 teaspoons ghee and add
pumpkin, ash gourd, etc.
the ingredients for tempering.
When the mustard seeds splut-
 ter, add the green chillies, cummin seeds into a fine paste,
chopped tomato and brinjals. adding very little water. Mix the
5, Add the salt, turmeric powder, curd to the ground paste. Set
sambar powder, tamarind juice aside.
and jaggery and cook on a low 2. Peel and chop all the vegetables
heat till the vegetables are done. into 3-inch lengths.
6. Add the cooked dhal and the 3. Cook the vegetables separately
paste. Simmer for a couple of in a heavy-bottomed vessel, ad-
minutes tll everything blends ding very little water.
well. 4. Mix all the cooked vegetables
7. Garnish with chopped coriander together. Add the salt and
leaves. \ turmeric powder.
8. Serve hot with hot rice. Do: Add the paste and _ heat
through, taking care to prevent
Chow chow and kohl rabi also make tasty curdling.
rasavangies. 6. Add the 14 cup coconut oil and
curry leaves. Mix well. Do not
MIXED VEGETABLE heat.
Serve hot with rice.
ROOGTU
Avial To this fantastic medley you can add almost
any vegetables. Carrots, beans and cluster
Preparation Time: 30 min. beans go very well. But never use vegetables
Cooking Time: 30 min. like colocasia and ladies’ fingers which tend
Serves 4-6 to become squashy when cooked with other
vegetables.
150 gms yam
150 gms ash gourd
2 raw plantains COCONUT YAM KOOTU
2 drumsticks Erisherri
] potato
12 cup shelled peas Preparation Time: 20 min.
1 cup sour curds Cooking Time: 20 min.
1g teaspoon turmeric powder Serves 6
14 cup coconut oil
salt to taste 12 kg yam, peeled and chopped to
a few curry leaves lg-inch size
8) green plantains, peeled and
chopped to 14-inch size
z teaspoons chilli powder
12 coconut, grated ] teaspoon pepper powder
6-7 green chillies 12 coconut, grated
] teaspoon cummin seeds ] teaspoon cummin seeds
2 tablespoons coconut oil
Method 14 teaspoon turmeric powder
salt to taste
1. To make the paste: Grind together
the coconut, green chillies and

a2
For tempering teaspoon turmeric powder
cups water
l tablespoon coconut oil salt to taste
1 teaspoon mustard seeds
1 red chilli, halved
a few curry leaves
teaspoons. coconut oil
Method tablespoons black gram dhal
red chillies
1. Fry the grated coconut in the teaspoons cummin seeds
2 tablespoons oil till golden teaspoon raw rice
brown and set aside. coconut, grated
2. Cook the vegetables in sufficient
water, adding the chilli powder, For tempering
pepper powder, salt and the
turmeric powder. Close with a 2 teaspoons coconut oil
lid and simmer on a low heat ] teaspoon mustard seeds
tll the vegetables are tender. ] red chilli, halved
Mash the vegetables and set a few curry leaves
aside.
oF In the meantime take half the Method
fried coconut and grind to a
paste with the cummin seeds. l. To make the paste: Fry in 2
Add the ground paste to the teaspoons oil the black gram
cooked vegetables and simmer dhal and red chillies. Grind to
for a couple of minutes. a fine paste along with the
4, Heat 1 tablespoon oil, add the grated coconut, cummin seeds
and rice, adding a little water.
mustard seeds, red chilli and
Pressure cook the dhal and set
curry leaves. When the mustard
seeds splutter add to the aside.
vegetables. In a closed pan cook the snake
5. Just before turning off the heat, gourd in sufficient water with
add the remaining fried the salt and turmeric powder.
coconut. When the vegetable is tender
add the dhal. Simmer tll every-
6. Serve hot with rice and
thing blends.
papadams.
Add the paste, and cook for a
couple of minutes. Remove
SNA wc OWRD SKOOL from the heat.
Pudalangai Milagu Kootal Heat the 2 teaspoons coconut
oil and add the ingredients for
Preparation Time: 20 min. tempering. When the mustard
Cooking Time: 20 min. seeds splutter, add to the milagu
Serves 4 kootal.
ifs Serve hot with rice.
] medium-sized snake gourd (12
kg), chopped fine For an interesting variation use cabbage,
V2 cup red gram dhal Rohl, rabi or amaranth leaves.

30
 MASHED AMARANTH green chillies, slit sideways
teaspoon turmeric powder
Keerai Mashal lemon-sized tamarind
small bunch coriander leaves,
Preparation time: 30 min.
chopped fine
Cooking Time: 20 min.
salt to taste
Serves 4

For tempering
2 bunches amaranth leaves
4 cup green gram dhal
salt to taste
2 teaspoons ghee
] teaspoon mustard seeds
For tempering ] red chilli, halved
1g teaspoon asafoetida powder
a few curry leaves
2 teaspoons ghee
1 teaspoon mustard seeds
Method
1 teaspoon cummin seeds
1 teaspoon black gram dhal
1. Pressure cook the green gram
l red chilli, halved
dhal. Set aside.
1g teaspoon asafoetida powder
2. Soak the tamarind in 1 cup of
water and extract the juice. Set
Method
aside.
1. Pressure cook the green gram 3. Heat 2 teaspoons ghee, add all
the ingredients for tempering.
dhal and set aside.
When the mustard seeds splut-
2. Wash the amaranth leaves and
ter, add the green chillies,
chop fine. Cook the leaves,
tamarind juice, turmeric powder
taking care not to lose the green
and salt. Simmer till the raw
colour. Blend in a_liquidiser
smell of the tamarind disap-
(mixie).
pears.
oe Mix the green gram dhal, salt
4. Add the cooked dhal. Simmer
and reheat.
till everything blends well.
4. Heat the ghee and add all the
5. Garnish with chopped coriander
ingredients for tempering.
leaves.
When the mustard seeds splut-
6. Serve hot with rice or chapatis.
ter, add to the mashed
amaranth.
5. Serve hot with rice. POTATO SONG
MASHED GREEN GRAM Preparation Time: 30 min.
Cooking Time: 15 min.
DHAL Serves 4-6
Payatham Paruppu Masial
12 kg large potatoes
Preparation Time: 10 min. 4 large onions, diced fine
Cooking Time: 40 min. 3 teaspoons chilli powder
Serves 4 112 teaspoons coriander seeds pow-
der
] cup green gram dhal bunch coriander ™. leaves,
chopped fine
34
 chopped fine cup carrots
lemon-sized tamarind potatoes
lemon-sized jaggery big tomato
‘salt to taste 12 cup shelled peas
1 tablespoon ghee
For tempering 1g bunch coriander leaves for gar-
nishing
S tablespoons coconut oil a few bay leaves
1 teaspoon mustard seeds salt to taste
a few curry leaves
Paste
Method
12 coconut, grated
ie Pressure cook the potatoes with 6-8 green chillies
their jackets, peel and cut into 1 small onion
12-inch cubes. ] 1g-inch piece ginger
Soak the tamarind in 1 cup of 1g teaspoon turmeric powder
water and extract the juice and 1 small bunch coriander leaves
set aside.
Heat 3 tablespoons oil, add the Masala
mustard seeds and the curry
leaves. When the mustard seeds 1 tablespoon aniseeds
splutter, add the chopped ] small piece cinnamon
onions and fry till golden 6 cloves.
brown. 2 cardamoms
Add the diced potatoes and fry 1 tablespoon poppy seeds
for two or three minutes.
Add the tamarind juice, salt, Method
chilli powder and jaggery and
simmer for a couple of minutes. Ls To make the paste: Grind fine the
Add the coriander seeds powder ingredients for the paste, ad-
and simmer again till the ding a little water.
vegetable is well blended. Turn 2. To make the masala: Roast dry the
off the heat. ingredients for the masala till
Garnish with the chopped they give off a strong aroma,
coriander leaves. Serve hot with Powder fine.
puris or chapatis. 3. Chop the vegetables fine. Add
Make this vegetable a day earlier. The sufficient water and cook
potatoes. soak up the tart tamarind gravy covered. When the vegetables
and become mouth-wateringly crumbly. are tender add the chopped
tomato, salt, and simmer for:-a
minute or two.
VEGETABLE KORMA 4. Add the paste. Stir well.
Preparation Time: 20 min. 5. Sprinkle the masala. Mix well.
Cooking Time: 20 min. 6. Heat the 1 tablespoon ghee, fry
Serves 4-6 the bay leaves and add to the
korma.
l cup beans 7. Serve hot with phulkas, puris

Sy)
or parathas. It is also an 4-5 tablespoons coconut, grated
excellent accompaniment to idlis
and dosais. For tempering

es tablespoons ghee
MIXED VEGETABLE 1 teaspoon mustard seeds
SAGU l red chilli, halved
Sagu | teaspoon black gram dhal
1g teaspoon asafoetida powder
Preparation Time: 30 min. a few curry leaves
Cooking Time: 30 min.
Serves 4-6
Method
cup mixed vegetables (chow
chow, cabbage and beans) 1. Chop the mixed _ vegetables,
carrots carrots and potato to 12-inch
potato SIZé:
kg shelled peas 2. Grind all the ingredients for the
onion, chopped fine paste in a raw state and set
teaspoon turmeric powder aside. Use very little water.
bunch coriander leaves for gar- 3. Heat 2 tablespoons ghee and
nishing add all the ingredients for
tablespoons fried cashewnuts tempering. When the mustard
for garnishing seeds splutter, add the chopped
salt to taste onion and saute for a couple of
minutes.
4. Add the chopped vegetables,
peas, salt, turmeric powder and
green chillies sufficient water. Simmer till the
tablespoon fried gram dhal vegetables are tender.
teaspoon peppercorns iy Add the ground paste and
teaspoons coriander seed pow- simmer for a couple of minutes.
der 6. Garnish with chopped coriander
teaspoon cummin seeds leaves and fried cashewnuts.
small stick cinnamon 7. Serve hot with puris * or
cloves parathas.
Yam
Drumstick
Plantain Stem
Small Sambar Onion
Brinjal
Coconut
Chow Chow
1. Fresh Cucumber Salad, Page 37
2. Mixed Vegetable Curd Salad, Page 38
3. Vegetable Medley, Page 37
 SALADS
Fresh and crisp, and made _ with teaspoon bengal gram dhal
different types of vegetables, salads 4 teaspoon asafoetida powder
can be served with any course. Most ] red chilli, halved
vegetables are chopped raw and a few curry leaves
seasoned lightly or mixed with curds.
Others are boiled or sauted lightly. Method
Highly nutritious, they are terrific
coolers. Neither a vegetable dish nor i Soak the green gram dhal ina
a relish they nevertheless lend variety cup of water for an hour.
and zest to the meal. z: Mix the chopped cucumber,
coconut, green chilli, coriander
Pero CUCUMBER leaves, salt, and lemon juice.
SALAD Add the soaked green gram
dhal and mix well.
Vellarikkaa Kosumalli Heat the oil and add all the
ingredients for tempering.
Preparation Time: 60 min.
When the mustard seeds splut-
Cooking Time: 3 min.
ter, add to the salad. Mix well.
Serves 4
Serve chilled or at room
temperature.
tablespoons green gram dhal
large cucumber, skinned and
chopped fine VEGE CABLE MEDLEY
tablespoons grated coconut Thakkali-Vellarikkat-Carrot
green chilli, chopped fine Kosumalli
NO
—
— small bunch coriander leaves,
chopped fine Preparation Time: 15 min.
tablespoon lemon juice Cooking Time: 3 min.
salt to taste Serves 4

For tempering carrot, peeled and chopped fine

cucumber, peeled and chopped
teaspoons oil fine
teaspoon mustard seeds tomato, chopped fine
teaspoon cummin seeds green chilli, chopped fine
NO
—
— teaspoon black gram dhal small bunch coriander leaves,
chopped fine
a)
2 tablespoons lemon juice I small bunch of coriander leaves,
salt to taste chopped fine
2 cups fresh curds
salt to taste
For tempering
For tempering
2 teaspoons oil
1 teaspoon mustard seeds teaspoons oil
1 teaspoon cummin seeds teaspoon mustard seeds
1 teaspoon black gram dhal teaspoon cummin seeds
| red chilli, halved teaspoon black gram dhal
1g teaspoon asafoetida powder teaspoon bengal gram dhal
a few curry leaves teaspoon asafoetida powder
red chilli, halved
Method a few curry leaves

ie Mix all the vegetables. Add the Method

salt.
2. Heat 2 teaspoons oil. Add all Ibe In a bowl mix the cucumber,
the ingredients for tempering. tomato, onions, green chillies,
3. When the mustard seeds splut- coriander leaves, and salt with
ter, add to the vegetables. the curds.
4. Add the lemon juice and mix Heat the oil and add all the
well. ingredients for tempering.
We Serve cold or at room tempera- When the mustard seeds splut-
ture. ter, add to the salad.
Mix well. Garnish with chopped
Make your own exciting medley of coriander leaves.
vegetables. Mix and match and use Serve cold or at room tempera-
whatever you like. Or make a salad only ture. ;
of your favourite vegetable.
For a distinct flavour make a salad with
any one of the vegetables you are particular-
MIXED VEGETABLE
ly fond of.
GCURDUSARAD
Vellarikkai-Thakkah-Vengaya
Pachadi - COCONUT CURDS SALAD
Thengar Thair Pachadi
Preparation Time: 15 min.
Cooking Time: 3 min. Preparation Time: 10 min.
Serves 4 Cooking Time: 10 min.
Serves 4
l medium-sized cucumber, peeled ss) tablespoons grated coconut
and chopped fine a green chillies
] ripe tomato, chopped fine 1 lg-inch piece ginger, chopped
] medium-sized onion, chopped fine
fine ] bunch coriander leaves,
1-2. green chillies, chopped fine chopped fine

38
 cup well-mixed curds a bunch of coriander leaves
salt to taste salt to taste

For tempering
For tempering
i teaspoon oil
112 teaspoons oil ] teaspoon mustard seeds
1. teaspoon mustard seeds 1 teaspoon cummin seeds
] teaspoon bengal gram dhal 4 teaspoon asafoetida powder
1g teaspoon black gram dhal ] red chilli, halved
14 teaspoon cummin seeds a few curry leaves
1 red chilli, halved
14 teaspoon asafoetida powder Method
a few curry leaves
ie Grind the mango, — grated
Method coconut, green chillies, and
cummin seeds into a fine paste
1. Grind the coconut, green chil- in a liquidiser, using a_ little
lies, ginger, and part of the water.
coriander leaves to a fine paste. a In a serving dish mix the curd
2s Add to the curds and mix well. with the ground paste. Add salt.
Add salt. a: Heat the oil and add all the
3. Heat the oil. Add all the ingredients for tempering.
ingredients for tempering. When the mustard seeds splut-
4: When the mustard seeds splut- ter, add to the salad.
ter and the dhals turn golden, 4; Garnish with coriander leaves
add to the salad. and serve cold or at room
Ds Garnish with the rest of the temperature.
chopped coriander leaves.
LADIES’ FINGERS CURD
Gooseberry Salad is equally tasty. Substitute
SALAD
grated coconut with I cup deseeded
gooseberry (small variety). Vendakkai Thair Pachadi

Preparation Time: 15 min.

MANGO CURD SALAD Cooking Time: 10 min.
Mangai Pachadi Serves 4

Preparation Time: 20 min. 14 kg ladies’ fingers

Cooking Time: 3 min. 1 12 cups well mixed fresh curds
Serves 4 salt to taste

small raw mango, skinned and For tempering

chopped fine
tablespoons grated coconut 2 teaspoons oil
green chillies ] teaspoon mustard seeds
teaspoon cummin seeds l teaspoon cummin seeds
NO
PO
#&
— cups fresh curds l teaspoon black gram dhal

39
 teaspoon bengal gram dhal minute. Allow the vegetable to
red chilli, halved cool.
teaspoon asafoetida powder 5. Add the well-mixed curds and
a few curry leaves blend well.
6. Serve cold or at room tempera-
Method ture.

‘ Stem and chop fine the ladies’ If you would like to serve ladtes’ fingers as
fingers. a portyal, do not add the curds. Always
ae Heat the 2 teaspoons oil. Add add the salt in the end while cooking ladies’
all the ingredients for temper- fingers. This prevents the vegetable from
ing. becoming soggy.
When the mustard seeds splut- Instead of ladies’ fingers you can also use
ter, add the ladies’ fingers. Cook snake gourd, white pumpkin, tomato or
on a low heat till the vegetable capsicum. If you are using potatoes, boil
is tender. and cube them and then use the same
Add the salt and cook for a seasoning. -

40
 RICE DISHES
& POWDERS
You can serve a prepared rice dish 3 tablespoons ghee
for any meal. The rich, heavy rices 3 tablespoons cashewnuts, halved
like Spicy Sambar Rice and Tamarind 2 green chillies, chopped fine
Rice are a meal by themselves. But salt to taste
the lighter rice dishes can be served
as any course. Take them on train For tempering
journeys, picnics and outings. Non-
messy, easy to pack and simple to teaspoons oil
make, they make tasty packed lunches. teaspoon mustard seeds
At any given time the kitchen teaspoon cummin seeds
Shelves of any South Indian home teaspoon black gram dhal
have at least two or three instant teaspoon bengal gram dhal
powders called podis. Made from a OD
ee red chilli, halved
variety of dhals and seasonings, they 1g teaspoon asafoetida powder
make a quick, instant meal, especially a few curry leaves
on days when you are too tired or
rushed for time. Mix with rice and Method
ghee and just roast an appalam —
and your food is ready! Round off up Pressure cook the rice and set
with just a helping of curd. aside.
2 Roast dry the sesame _ seeds,
powder fine, and set aside.
COCOMUD RIGE SE Heat 2 tablespoons ghee, fry the
Thengai Sadam cashewnuts till golden and set
aside.
Preparation Time: 40 min. A. Heat the remaining 1 table-
Cooking Time: 10 min. spoon ghee and fry the grated
Serves 4 coconut till reddish brown. Set
aside.
1 cup long-grained rice a Heat 2 teaspoons oil, and add
12 coconut, grated all the ingredients for temper-
Za tablespoons sesame seeds (op- ing. When the mustard seeds
tional) splutter, add the green chillies,

41
 rice, salt and the fried coconut. lemon juice.
Mix well. Sprinkle the sesame ap Garnish with chopped coriander
seeds powder. leaves and serve hot.
Garnish with the fried
cashewnuts and serve hot. To perk up the ordinary lemon rice, roast
| and powder aniseeds, cardamom, cloves,
cinnamon and poppy seeds. Sprinkle this
LEMON RICE
masala just before turning off the heat.
Elumichampazha Sadam
Preparation Time: 40 min. TOMATO RICE
Cooking Time: 15 min. Thakkali Sadam
Serves 4
Preparation Time: 20 min.
cup long-grained rice Cooking Time: 30 min.
Juice of 2 lemons Serves 4
teaspoon turmeric powder
tablespoons peanuts 1 cup long-grained rice
green chillies, chopped fine a large tomatoes
OO
KO
m= l-inch piece ginger, chopped 2-3 medium onions, chopped fine
fine 2 green chillies, chopped fine
salt to taste 12 teaspoon turmeric powder
chopped coriander leaves for salt to taste
garnishing
Masala
For tempering
3 teaspoons oil
2 teaspoons oil 6 red chillies
1 teaspoon mustard seeds 4 teaspoons coriander seeds
] teaspoon cummin seeds o teaspoons bengal gram dhal
] teaspoon black gram dhal 1 teaspoon black gram dhal
] teaspoon bengal gram dhal 14 teaspoon fenugreek seeds
] red chilli, halved 12 teaspoon asafoetida powder
2 . teaspoon asafoetida powder 2 tablespoons grated copra
a few curry leaves
For tempering
Method
tablespoons oil
1, Cook the rice and set aside. teaspoons ghee
Heat the oil. Add all the teaspoon mustard seeds
ingredients for tempering. NO
= tablespoons peanuts
When the mustard seeds splut- a few curry leaves
ter, add the green chillies,
ginger and peanuts, fry for a Method
couple of minutes.
Add the rice, turmeric powder 1 Chop the tomatoes and blend
and salt. Mix well. in a liquidiser (mixie). Strain the
Turn off the heat and add the juice. Set aside.

42
1 .Tomato Rice, Page 42
1. Green Peas R IC e, Page 45
 In 2 teaspoons oil fry all the l tablespoon bengal gram dhal
ingredients for the masala. Pow- tablespoon black gram dhal
der fine. Set aside. a few curry leaves
Pressure cook the rice and
spread on a platter to cool. Garnshing Powder
In a pan add the tomato juice,
salt and turmeric powder and 12 cup white sesame seeds
simmer till it thickens. Add the 4 copra, grated
ground masala powder and mix
well. Set aside. For tempering
Heat 2 tablespoons oil and 2
teaspoons ghee, add all the a tablespoons gingelly oil
ingredients for tempering. teaspoons mustard seeds
When the mustard seeds splut- 10 red chillies
ter, add chopped green chillies, 1 tablespoon bengal gram dhal
onions and fry for a_ few a few curry leaves
minutes till golden. Add the rice
and the cooked tomato con- Method
centrate. Mix well.
Serve hot with fried appalams 1. Soak the tamarind in 3 cups.
or wafers. water and extract the juice. Set
aside.
TAMARIND RICE 2. Fry in 2 tablespoons oil all the
ingredients for the masala and
Pulliodaraa powder fine. Set aside.
De Roast dry the sesame seeds and
To Make the Tamarind Chutney the grated copra. Powder fine
(Pullikaichal)
and set aside the garnishing
powder.
Preparation Time: 30 min. 4. Heat 2 tablespoons gingelly oil,
Cooking Time: 30 min.
add the red chillies and fry tll
Makes 200 gm approximately dark brown.
De Add the remaining ingredients
1 big lump tamarind (size of an for tempering. When the mus-
orange) tard seeds splutter, add _ the
2 teaspoon turmeric powder tamarind juice, salt, turmeric
2 tablespoons jaggery, powdered powder and Jjaggery.
salt to taste 6. Simmer on a low heat till
Masala everything thickens to almost a
jam consistency.
2 tablespoons oil che Add the powdered masala. Mix
12 cup coriander seeds well.
8 red chillies 8. Add 2 tablespoons of the gar-
12 teaspoon asafoetida powder nishing powder. Blend well. Set
] teaspoon peppercorns
aside the remaining powder for
] teaspoon cummin seeds
garnishing the rice.
] teaspoon fenugreek seeds
12 teaspoon mustard seeds

43
To Make the Tamarind Rice MANGO RICE
Mangai Sadam
Preparation Time: 10 min.
Cooking Time: 30 min. Preparation Time: 30 min.
Serves 4 Cooking Time: 20 min.
Serves 4
| cup long-grained rice
3-4 tablespoons tamarind chutney cup long-grained rice
2 tablespoons garnishing powder 112 cups grated raw mango
1 teaspoon turmeric powder 4 tablespoons peanuts
Zz tablespoons gingelly oil salt to taste
100 grams peanuts, roasted
salt to taste Masala
For tempering 112 teaspoons mustard seeds
1g teaspoon asafoetida powder
tablespoon gingelly oil 6 red chillies
teaspoons mustard seeds 1g teaspoon turmeric powder
tablespoon bengal gram dhal 4 tablespoons grated coconut
tablespoon black gram dhal
NO
—
—
— teaspoon asafoetida powder For tempering
a few curry leaves
tablespoons oil
Method teaspoon mustard seeds
tablespoon bengal gram dhal
1. | Pressure cook the rice. Spread EO
Ps
Sy
eh red chilli, halved
on a platter to cool. a few curry leaves
2. Pour the 2 tablespoons gingelly
oil. Add the turmeric powder Method
and salt. Mix well.
os Heat the 1 tablespoon gingelly L Cook the rice and set aside.
oil and add all the ingredients 2 Grind the ingredients for the,
for tempering. When the mus- masala to a fine paste, adding —
tard seeds splutter, add the 12 the grated mango.
peanuts. Add to the rice. Heat 3 tablespoons oil, add all
4. Add the tamarind chutney. Mix the ingredients for tempering.
well. When the mustard seeds splut-
5. Sprinkle the remaining garnish- ter, add the peanuts.
ing powder. Stir well. When the bengal gram dhal
6. Serve with fried appalams or turns golden, add the remaining
potato wafers. grated mango. Cook for a few
minutes on a medium heat till
The Tamarind Chutney will keep for the mango is done.
months in a refrigerator. Use whenever Add the ground masala and
required. Perk up the rice by making only cook tll the raw smell disap-
the garnishing powder fresh every time. pears. Remove from the heat:
and set aside.
In the meantime, cool the rice

44
 on a platter by spreading it. 2. To make the masala: Heat 2
te Add the salt, curry leaves, and teaspoons oil and fry all the
stir in the cooked masala little ingredients for the masala. Pow-
by little, till the masala blends der fine, adding the tamarind.
completely with the rice. 3. Heat the 3 tablespoons oil and
8. Serve hot with fried papadams add all the ingredients for
or potato wafers. tempering. When the mustard
seeds splutter, add the peas,
potatoes, brinjals and capsicum.
GREEN PEAS RICE Cook on a low heat till the
Pattant Sadam vegetables are done, adding
water if necessary.
Preparation Time: 30 min. 4. Add the powdered masala,
Cooking Time: 30 min. turmeric powder and salt. Fry
Serves 4 for a minute or two.
5. Add the rice and mix well tll
] cup long-grained rice everything blends.
] cup shelled green peas 6. Serve hot with fried appalams —
] small potato, peeled and or potato wafers.
chopped fine
2 small brinjals, chopped fine
1 capsicum, chopped fine
BLACK GRAM DHAL
] teaspoon turmeric powder RICE
marble-sized tamarind Ulundu Sadam
salt to taste
Preparation Time: 30 min.
Masala Cooking Time: 20 min.
: Serves 4
teaspoons oil
tablespoons coriander seeds l cup raw rice
tablespoons black gram dhal 2 tablespoons cashewnuts, halved
tablespoons bengal gram dhal ] tablespoon ghee
teaspoon asafoetida powder salt to taste
DO
nO
09
Ors red chillies
Dry Masala
For tempering
2 tablespoons black gram dhal
tablespoons oil 112 teaspoons peppercorns
teaspoons mustard seeds y tablespoons sesame seeds (op-
teaspoon black gram dhal tional)
teaspoon bengal gram dhal Z tablespoons grated copra
O09
DOD
mee red chilli, halved
a few curry leaves For tempering

Method tablespoons ghee

teaspoon mustard seeds
l. Pressure cook the rice and set teaspoon black gram dhal
aside to cool. NO
et
—
— teaspoon bengal gram dhal

45
] red chilli, halved For tempering
12 teaspoon asafoetida powder
2 green chillies, chopped fine 1 tablespoon ghee
a few curry leaves ] teaspoon mustard seeds
112 teaspoons black gram dhal
Method 112 teaspoons bengal gram dhal
1 red chilli, halved
1. Cook the rice and set aside. a few curry leaves
2. Roast dry the ingredients for
the dry masala. Powder fine and Method
set aside.
oF Heat 1 tablespoon ghee and fry 1 Pressure cook the rice and set
the cashewnuts till golden. Set aside.
aside. 2. Grind fine all the ingredients
4. Heat 2 tablespoons ghee, add for the paste, using a little
the mustard seeds, bengal gram water.
dhal, black gram dhal, slit red 2. Heat the ghee, add all the
chilli, asafoetida powder and ingredients for tempering.
curry leaves. When the mustard When the mustard seeds splut-
seeds splutter, add the chopped ter, add the peanuts and fry for.
green chillies. a coupleof minutes.
5. Add the cooked rice. Sprinkle 4. Add the paste and fry till the
the dry masala powder and salt. raw smell disappears.
6. Garnish with the fried 5. Add the rice, salt and stir to
cashewnuts. mix.
7. Serve hot with papadams or a Serve hot.
potato wafers.
SPICY SAMBAR RICE
MUSTARD SEEDS RICE Bisst Bele Hulli Anna
Kadugu Sadam
Preparation Time: 30 min.
Preparation Time: 45 min. Cooking Time: 45 min.
Cooking Time: 20 min. Serves 6-8
Servés 4
cup rice
cup long-grained rice cup red gram dhal
ool tablespoons peanuts cup small sambar onions, peeled
salt to taste capsicum, diced fine
small brinjal, diced fine
Paste as
nee
Se
Bere
RS tablespoons fresh peas (option-
al) ‘
tablespoon mustard seeds potato, diced fine
coconut, grated tablespoons ghee
red chillies teaspoon turmeric powder
teaspoon turmeric powder lime-sized tamarind
teaspoon asafoetida powder small bunch coriander leaves >

marble-sized tamarind chopped for garnishing

salt to taste
46
 heavy-bottomed vessel and add
all the ingredients for temper-
Paste ing.
When the mustard seeds splut-
teaspoons oil ter, add the onions and fry for
10 red chillies a couple of minutes. Add the
3 tablespoons coriander seeds rest of the vegetables and fry
3 teaspoons bengal gram dhal till the vegetables are partly
] l-mch piece cinnamon cooked.
112 teaspoons poppy seeds Add the tamarind juice, salt,
4 cloves turmeric powder and cook till
Ve) teaspoon fenugreek seeds the vegetables are tender.
2 coconut, grated Add the paste to the vegetables
] teaspoon asafoetida powder and cook for a couple of
minutes. Set aside the sambar.
Dry masala In a heavy frying pan or
pressure cooker add the rice
tablespoons fried gram dhal and dhal mixture gradually to
112 teaspoons poppy seeds the cooked sambar. Take care
3 teaspoons rice that no lumps are formed.
2-3. tablespoons grated coconut Simmer on a low heat. Add 6
tablespoons ghee and cook till
For tempering the mixture blends.
1 Add the dry masala and remove
tablespoons oil from the heat.
teaspoon mustard seeds 12s Garnish with chopped coriander
teaspoon cummin seeds leaves and serve hot with fried
tablespoon split black gram dhal papadams.
tablespoon bengal gram dhal
NO
|
i— red chilli, halved This rich, spicy rice is a complete meal by
a few curry leaves itself. Serve something light on the side.
Hot bubbling ghee with fried cashewnuts
Method and curry leaves added just before serving
gives a special flavour.
lL. Pressure cook the rice and dhal
in 412 cups of water.and set
aside in the pressure cooker RICE PONGAL
itself so that the heat is not lost. Ven Pongul
Fry all the ingredients for the
paste in 4 teaspoons oil and Preparation Time: 10 min.
grind into a fine paste using Cooking Time: 40 min.
very little water. Serves 4-6
Roast dry all the ingredients for
the dry masala and powder fine. cup raw rice
Soak the tamarind in 2 cups cup green gram dhal
water, extract the juice and set teaspoon cummin seeds
aside. teaspoon peppercorns
Heat 2 tablespoons oil in a ae)
ee teaspoon asafoetida powder

47
1g teaspoon turmeric powder CURD RICE
Z tablespoons grated coconut (op- Thair Sadam
tional)
4 tablespoons ghee Preparation Time: 30 min.
ve tablespoons oil Cooking Time: 20 min.
412 cups water Serves 4
1 l-inch piece ginger, grated
2 tablespoons cashewnuts, halved cup raw rice
Z tablespoons ghee for frying the small raw mango, skinned and
cashewnuts chopped fine (optional)
a few curry leaves cucumber, skinned and
salt to taste
chopped fine
green chillies, chopped fine
Method l-inch piece ginger, chopped
fine
1. Powder coarsely the cummin cups fresh curds
seeds’ and peppercorns. Set cup fresh milk
aside. bunch coriander leaves,
2. Roast dry the rice and green chopped fine
gram dhal_ separately. Wash carrot, skinned and grated for
well. Mix together, add _ the
garnishing
turmeric powder and 412 cups salt to taste
water. Pressure cook and _ set
aside. For tempering
D2 Heat the ghee and oil in a frying
pan. Add the cummin seeds, teaspoons oil
peppercorns, asafoetida pow- teaspoon mustard seeds
der, grated ginger and curry teaspoons black gram dhal
leaves. teaspoons bengal gram dhal
4, Add the cooked rice and dhal NO
DO
=m red chilli, halved
and mix well. Add salt. teaspoon asafoetida powder
5: Add the grated coconut. If a few curry leaves
, necessary add 12 cup water.
6. Garnish ~— with the fried
Method
cashewnuts.
7. Serve hot with any coconut
1 Pressure cook the rice.
chutney or Spicy Tamarind
Mash the rice. Add the chopped
Sambar (page 10) mango, cucumber and salt.
Heat 2 teaspoons oil and add
If you wish to cut down on fat, use only
all the ingredients for temper-
312 cups water. Add 1 cup milk and
pressure cook as usual. It makes a very soft
ing. When the mustard seeds
splutter, add to the rice.
pongal. In which case you need use only
l2 the quantity of ghee. Add the chopped green chillies,
ginger and part of the chopped
coriander leaves. Mix well. Add
the curds and milk. Mix
thoroughly.

48
5. Transfer to a_ serving bowl. SESAME SEEDS POWDER
Garnish with the grated carrot Ellu. Pod
and coriander leaves.
6. Serve at room temperature or Preparation Time: 15 min.
chill slightly in a refrigerator. Cooking Time: 5 min.
Makes 200 gm
DHAL POWDER
] cup white sesame seeds
Parupu Podi 12 cup copra, grated
10-12 red chillies
Preparation Time: 10 min.
1 teaspoon asafoetida powder
Cooking Time: 10 min.
4 teaspoons oil
Makes 200 gm
salt to taste
l cup red gram dhal
Method
1 tablespoon bengal gram dhal
l tablespoon black gram dhal 1. Fry all the ingredients in the 4
34 tablespoon peppercorns teaspoons oil and powder coarse
l teaspoon cummin seeds in a grinder. Add salt.
5 red chillies 2. Serve with plain hot rice and
1g teaspoon asafoetida powder ghee.
] tablespoon ghee Store in an airtight container
salt to taste and use when required.
Method
PEANUT POWDER
k Roast dry the red gram dhal, Verkadalat Podi
bengal gram dhal and_ black
gram dhal for four to five Preparation Time: 15 min.
minutes on a low heat. Cooking Time: 5 min.
2. Fry in the 1 tablespoon ghee Makes 200 gm
the peppercorns, cummin seeds,
red chillies and asafoetida pow- 2 cups peanuts, roasted
der. 12 cup sesame seeds
3. Powder everything in a dry 1d red “chillies
grinder, adding salt as required. 1 teaspoon asafoetida powder
2s Serve with hot rice and ghee. 2 teaspoons oil
salt to taste
Store in an airtight container.
Method

1. Roast dry the sesame seeds.

Fry the red_ chillies and
asafoetida powder in. 2
teaspoons oil.
Oe Powdex fine the red chillies and
the asafoetida powder.

49
4. Add the sesame seeds and grind CURRY |: EEA VES#POW DER.
fine. Karivepilat Pod
5. Finally add the peanuts. Powder
coarse. Add salt. Preparation Time: 20 min.
6. Serve with hot rice and ghee. Cooking Time: 5 min.
Store in an airtight container Makes 200 gms
and use whenever required.
big bunch curry leaves
This 1s a nutty, crunchy powder. Do not (30-35 leaves)
powder the peanuts fine. teaspoons oil
Sprinkle the powder on buttered bread cup coriander seeds
slices. It makes an excellent sandwich tablespoon peppercorns
spread. tablespoon cummin seeds
tablespoon fenugreek seeds
COCONUT POWDER tablespoon mustard seeds
tablespoon black gram dhal
Thengar Pod tablespoon bengal gram dhal
teaspoon asafoetida powder
Preparation Time: 15 min.
tablespoons jaggery, powdered
Cooking Time: 5 min.
marble-sized tamarind
Makes 200 gm salt to taste
12 coconut, grated Method
2 tablespoons red gram dhal
2 tablespoons bengal gram dhal Ls Roast dry the curry leaves for
1g teaspoon asafoetida powder a couple of minutes. Set aside.
8 red chillies 2. Roast in the 2 teaspoons oil the
1 teaspoon oil coriander seeds, peppercorns,
salt to taste cummin seeds, fenugreek seeds,
mustard seeds, black gram dhal,
Method
bengal gram dhal and asafoetida
powder till the dhals_ turn
1. Roast dry the grated coconut golden.
till golden in colour. Powder fine everything in a
2. Roast dry the red gram dhal grinder adding the jaggery,
and bengal gram dhal. tamarind and salt.
3. Fry in the 1 teaspoon oil the Serve with hot rice and ghee.
red chillies and asafoetida pow- “Store in an airtight container
der.
and use when required.
4, Powder all the ingredients coar-
sely in a grinder. Add the salt.
5. Serve with hot rice and ghee.
Store in an airtight container.
It will keep for three to four
days.

50
 CHUTNEY POWDER GREEN PLANTAIN
Chutney Pod CRUMBLE
Vazhakka Podi
Preparation Time: 15 min.
Cooking Time: 5 min. Preparation Time: 20 min.
Makes 200 gms Cooking Time: 20 min.
Serves 4
2 teaspoons oil
12 cup bengal gram dhal green raw plantains
1g cup black gram dhal tablespoon oil
12 cup copra, grated tablespoons bengal gram dhal
10-12 red chillies tablespoons black gram dhal
12 teaspoon. asafoetida powder tablespoon red gram dhal
u tablespoon jaggery, powdered MH
NO
OO
=— red chillies
marble-sized tamarind teaspoon asafoetida powder
a few curry leaves salt to taste
salt to taste
Method
Method
ts Smear oil on the skin of the
be Roast dry the bengal gram dhal, plantains and roast directly on
black gram dhal and the grated a naked flame till cooked (the
copra. skin will turn black). Cool.
Ze weLy ce, ced schilliesand the Skin the plantains, grate, add
asafoetida powder in the 2 salt and set aside.
teaspoons oil. Heat the 1 tablespoon oil and
3. Mix all the ingredients together fry the bengal gram dhal, black
and powder fine. Add salt. gram dhal, red gram _ dhal,
4, Serve with hot rice and ghee. asafoetida powder and red chil-
Store in an airtight container lies. Powder fine in a grinder.
and use when required. Mix the grated plantain with the
powder on a low heat till
everything is well blended.
Eat with rice or serve it on the
side.

Ifyou don’t much care for the roasted smoky

flavour, boil the plantain with the skin.
Peel, grate and cook as above.
For Potato Crumble boil, peel and mash
the potatoes. Stir in the powder and fry tall
well blended. It is equally delicious. —

aa
 SNACKS
Snacks called tiffins occupy a very hours till the mixture ferments.
special place in our cooking. Crunchy, Use a large container since the
soft, spicy, sweet, and fiery hot, they batter is likely to increase in
are steamed, shallow-fried, or deep- volume when fermented. The
fried. Serve them as teatime treats or batter should become a mass of
along with a meal. For nibblers they tiny bubbles. Do not stir too
are utterly irresistible. More often much.
than aiot, of “course; they are a 4. To prepare the tawa (griddle): Heat
complete meal by themselves. In fact, the tawa. Sprinkle a few drops
in South India any time is tiffin time. of water. If it sizzles, the tawa
is ready for use.
ORDINARY DOSAI 5; Smear a little oil on the tawa
(Do not use too much oil, as,
Dosat the batter will not spread even-
ly). When the oil smokes, lower
Preparation Time: 24 hrs.
the heat.
Cooking Time: 45 min.
6. To make the dosais: Pour a ladleful
Makes 20 dosais
of batter over the tawa and
spread quickly using a _ con-
3 cups parboiled rice
tinuous spiral motion, spreading
l cup black gram dhal
it outwards till the dosai
2 teaspoons fenugreek seeds
measures about 6 inches. Pour
oil for making dosais
a teaspoon of oil all round the
salt to taste
edges.
ie Increase the heat and cook for
Method
a couple of minutes till golden
B Soak the parboiled rice in water brown in colour.
for at least six hours. Make a 8. Turn the dosai, carefully lifting
smooth batter in a_ liquidiser the edges. Fry for another
(mixie). couple of minutes till done.
2. Soak together the black gram 9. Serve hot with coconut chutney.
dhal and fenugreek seeds, also
for six hours. Make a smooth Keep sprinkling water in between making
batter. dosais to prevent the tawa from getting’
a Mix the batters together, adding overheated. If dosais repeatedly stick to the
salt and set aside for at least 12 tawa, rub the tawa with a halved potato,

Og
1. Masala Dosai, Page 53
2h Dosat Chilli Powder, Page 85
3; Coconut Chutney, Page 75
4, Small Onion Sambar, Page 6
1. Rasam Vadai, Page 59, 60 (footnote )
2. Coconut Chutney, Page 75
3. Potato Bonda, Page 62
4. Ordinary Vadai, Page 59
5. Sambar Vadai, Page 59, 60 (footnote)
 io Mango Pickle, Page &1
oss

Zz Brown Coconut Chutney, Page 77

Aa,

ore

Soewe
sea

Vez
ASSet
Oe

Fs
g oe)S
vy &
8:gi

8
Ga s
LS
2~
5) eo
Sco wows©~
NPRN EES
»eek)
Tat in t Chutney, Page 76
Step by step
ordinary Dosai
making

1. Pour a ladleful of batter over

the prepared tawa.

2. Spread the batter outwards

quickly using a continous spiral
motion till the dosai measures
about 6 inches. Pour a teaspoon
of otl all round the edges. In-
crease the heat and shallow fry
till golden.

3. Turn the dosai, carefully

lifting the edges. Fry the other
side till golden and fold over.
Step by step
Masala Dosai
making

Follow methods
1 and 2 of Ordinary Dosai .

1. Spread a tablespoon of the

Coconut Chutney on only one
half of the dosai.

2. Spread 11/2 tablespoons of the

Potato Masala over the Coconut
Chutney.

3. Fold the dosai over. Sprinkle

the cooking butter on top of the
dosai and shallow fry both sides
till golden.
Step by step
ordinary Vadai
making

1. Take a ladleful of batter and

place it on the moistened
polythene sheet in your left
hand.

2. Flatten the batter with the wet

right hand and make a hole in
the centre.

3. Slip gently into the oil and fry

till golden brown and crisp.
brinjal or onion dipped in orl. This will | few sprigs of mint leaves to the Potato
prevent the dosais from sticking. Masala.
The leftover batter can be stored in a
refrigerator for a couple of days. OOTHAPPAM
Keep a separate tawa for making dosais.
Preparation Time: 20 min.
Do not use the tawa in which chapatis are
Cooking Time: 30 min.
made. After cleaning the tawa smear a little
oil, and store.
Makes 6-8
You can also use a non-stick tawa for
making dosais. 2 cups leftover sour dosai batter
(see page 5
onion, chopped fine
MASALA DOSAI tomato, chopped fine
Preparation Time: 20 hrs. ee
ae -2 green chillies, chopped fine
Cooking Time: 1 hr. a small bunch coriander leaves,
Makes 20-25 chopped fine
oil for shallow frying
Dosai batter (page5 2)
Potato Masala (page?2 8) Method
Coconut Chutney (Coconut
Chutney 1, page 75) 1. Mix the chopped _ onions,
200 gm cooking butter tomatoes, green chillies and
oil for shallow frying coriander leaves. Set aside.
2. To prepare the tawa, see Ordi-
Method nary Dosai (page 52)
3: To make the oothappam: Pour a
1. To prepare the tawa, see Ordi- ladleful of batter to make a thick
nary Dosai (page 52) dosai (14 inch). Do not spread
yi To make the dosais: Pour a ladleful out the batter thin. Pour a
of batter on the tawa and spread’ teaspoon of oil all round the
quickly using a continuous spiral edges.
motion. Pour a teaspoon of oil 4. Sprinkle evenly a tablespoon of
all round the edges. the vegetable mixture over the
3. Spread a tablespoon of the dosai. Fry till golden.
Coconut Chutney on only one Ds Turn the dosai carefully and fry
half of the dosai. till done. |
4. Spread 11 tablespoons of the 6. Serve hot with chutney.
Potato Masala over the coconut
chutney. Fluffy oothappams are normally made from
5. Fold the dosai over. Sprinkle leftover sour dosai batter. If freshly fer-
cooking butter on top of the mented batter 1s used, add sour curds and
dosai and shallow fry both sides then make the oothappams.
till golden. A sprinkling of grated coconut, cheese
6. Serve hot with Coconut Chut- and finely chopped capsicum makes a
ney, and Small Onion Sambar delicious variation. Large spongy oothap-
(page 6) pams smeared generously with vegetables
are as delicious as pizzas.
If you like a fresh, minty flavour add a

a
 SEMOLINA DOSAI holes over its surface.
7. Serve hot with coconut chutney.
Rava Dosai If you find it difficult to pour the batter
inwards, make like Ordinary Dosat (page
Preparation Time: 2 hrs.
52). But make sure the batter is slightly
Cooking Time: 30 min.
thicker.
Serves 15-20
Entiven the ordinary Rava Dosai with
chopped onions. Add to the batter and make
] cup refined flour Onion Rava Dosa.
] cup semolina
Though thinner and lighter than the
1 cup rice flour
Rice Masala Dosait, Rava Masala Dosa
2 teaspoons cummin seeds
as equally tempting.
3-4 green chillies, chopped fine
1 cup sour curds
salt to taste WHEAT FLOUR DOSAI
a small bunch coriander leaves, Godumai Dosai
chopped fine
a few curry leaves Preparation Time: 10 min.
water for mixing Cooking Time: 40 min.
oil for shallow frying Makes 12 dosais

Method 2 cups wheat flour

] cup rice flour
1: Mix all-the three flours. Add 12. cup sour buttermilk
the salt, cummin seeds, green 2 green chillies, chopped fine
chillies, sour curds, coriander 1 small bunch coriander leaves,
and curry leaves, and enough chopped fine
water to form a stiff dough. salt to taste
2. Set aside for at least two hours. sufficient water to make a batter
De Add some more water to make of pouring consistency
a dosai batter of thin pouring
consistency. (It should’ be thin- For tempering
ner than the ordinary dosai
batter.) 112 teaspoons oil
4. To prepare the tawa, see Ordi- 1g teaspoon mustard seeds
nary Dosai (page 52) 1g teaspoon cummin seeds
5. To make the dosais: Pour a ladleful 14 teaspoon asafoetida powder
of batter on the outer edges of a few curry leaves
the tawa. Continue to pour
inwards, using a circular motion Method
to make a dosai which measures
5-6 inches. Smoothen gently 1. Mix the wheat flour and rice
with the back of the ladle to flour with the sour buttermilk
remove lumps if any. Pour a and add-= sufficient water to
teaspoon of oil all round the make a batter of pouring con-
edges. sistency. Add the chopped chil-
6. | Cook both sides till golden. The lies and coriander leaves.
cooked dosai will have small 2. Heat 112 teaspoons oil and add

54
 all the ingredients for temper- 3. To prepare the tawa, see Ordi-
ing. When the mustard seeds nary Dosai (page 52)
splutter, add the seasoning to 4. To make the dosais, see
the dosai batter. Add salt and Semolina Dosai (page 54)
mix well. D. Serve hot with chutney.
3. To prepare the tawa, see Ordi-
nary Dosai (page 52) JAGGERY ._DOSAI
4, To make the _ dosais, see
Semolina Dosai (page 54) Vella Dosat
5. Serve hot with coconut chutney.
Preparation Time: 30 min.
Cooking Time: 30 min.
RAGI DOSAI Makes 15-20
Preparation Time: 2 hrs.
Cooking Time: 30 min. 2 cups wheat flour
Makes 15-20 1 cup rice flour
] cup jaggery, powdered
1 cup water
r4 cups ragi flour
4g cup rice flour
i cup sour curds Method
3-4 green chillies, chopped fine
] bunch coriander leaves, chop- ie In a heavy-bottomed vessel heat
ped fine the jaggery and water. Simmer
l onion, chopped fine (optional) on a low heat till well blended.
Remove from the heat, strain,
salt to taste
oil for shallow frying and cool.
2. Add the jaggery syrup to the
For tempering wheat flour and the rice flour
to make a batter of thin pouring
consistency. Add water if neces-
teaspoons oil
teaspoon mustard seeds sary.
NO
me
— teaspoon cummin seeds 3. To prepare the tawa and to
lg teaspoon asafoetida powder make the dosais see Ordinary
a few curry leaves Dosai (page 52).
4. Serve hot with a dollop of
butter. For those who like the
Method
sweet and sour taste, serve with
I. Mix the ragi flour, rice flour,
Instant Mango Pickle (page 79)
salt, chopped coriander leaves,
green chillies and onion. Add This crisp dosai will be brown in colour
sufficient water to form a bati 2r and not golden since jaggery 1s used.
of thin pouring consistency. Set
aside for two hours.
a Heat the oil and add all the
ingredients for .tempering
When the mustard seeds splut
ter, add to the batter.

os)
 POTATO DOSAI Method

Urulaikizhangu Dosar 1. Soak the black gram dhal, red

gram dhal, bengal gram dhal,
Preparation Time: 30 min.
raw rice and red chillies in 2
Cooking Time: 30 min.
cups of water for 2 hours.
Makes 10-15
2. Grind. coarsely.
3. Add the salt, grated coconut,
1 cup rice flour
chopped onion, coriander leaves
2 large potatoes
and asafoetida powder.
2 cup sour curds
4. To prepare the tawa, see Ordi-
2 green chillies, chopped fine
nary Dosai (page 52).
] small bunch coriander leaves
5. To make the dhal dosat:; Pour a
salt to taste
ladleful of batter and spread
like a dosai, as thin as possible.
Method
Make a hole in the centre. Pour
a teaspoon of oil in the centre
1. Boil the potatoes in their jackets,
and around the edges. Cook till
peel and mash well.
golden brown in colour.
7s In a mixing bowl blend the
6. Turn the other side and fry tll
mashed potatoes, flour, curds,
golden and crisp.
green chillies, coriander leaves
7. Serve hot with coconut chutney.
and salt. Add sufficient water
to form a batter of pouring
For those with a hot palate, serve with
consistency.
Dosai chillt powder (see page 85). It tastes
3. To prepare the tawa and to
make the dosais, see Ordinary
scrumptious with powdered jaggery and a
dollop of butter.
Dosai (page 52).
4. Serve hot with chutney.
Deep fry the leftover batter like pakodas
to make Kunukkus. Drop spoonsful of batter
DHAL DOSAI into the oil and fry till golden.
Adai
GREEN GRAM DOSAITI
Preparation Time: 2 hrs. 30 min. Passhirattu
Cooking Time: 45 min.
Makes 12 Preparation Time: 1. hour
Cooking Time: 30 min.
1g cup black gram dhal Makes 10 dosais
12 cup red gram dhal
1g cup bengal gram dhal 2 cups green gram dhal
] cup raw rice -1Q cup ordinary raw rice
4-6 red chillies 5 green chillies
4 tablespoons grated coconut 1 big onion, chopped fine
] large onion, chopped fine 2 tablespoons grated coconut (op-
1g teaspoon asafoetida powder tional)
1 bunch chopped coriander leaves 1 potato, boiled and mashed (op-
salt to taste tional)
] bunch coriander leaves, chop-
ped fine :
56
 ped fine Method
14 teaspoon asafoetida powder
salt to taste 1. | Soak the rice and dhal in 3 cups
oil to shallow fry the dosais of water for two hours.
Grind the soaked rice and dhal.
Method to a fine batter, adding the
coconut, red chillies, asafoetida
ae Soak the green gram dhal and powder and salt. Add enough
rice in water for 45 minutes and water if necessary.
grind coarsely in a _ liquidiser 3. To prepare the tawa, see Ordi-
(mixie) along with the. green nary Dosai (page 52).
chillies. 4. To make the dosais, see Dhal
To the ground batter add the Dosai (page 56).
salt, asafoetida powder, chop- 5. Serve hot with chutney.
ped onions, grated coconut,
mashed potato and coriander SEMOLINA ADAI
leaves and mix well to make a
batter of thick dropping consis- Rava Ada
tency.
To prepare the tawa, see Ordi- Preparation Time: 20 min.
nary Dosai (page 52). Cooking Time: 30 min.
4. To make the dosais, see Dhal
Makes 10
Dosai (page 56).
5. Serve hot with coconut chutney.
12 coconut, grated
1 34 cups semolina, roasted
4 green chillies, chopped fine
Use whole green gram (with the husk) to
1 lg-inch piece ginger, grated fine
make wholesome, nutritious Green Gram
3 teaspoon sugar
Dosa. But soak for 3-4 hours along with
1 teaspoon cummin seeds
the rice. It is equally tasty and adds to the
] tablespoon well mixed curds
fibre content.
salt to taste
oil to shallow fry the adais
SPIGY DOsAI
Kara Dosa Method

Preparation Time: 2 hrs. 30 min. 18 In a mixing bowl add all the

Cooking Time: 30 min. ingredients except the semolina.
Makes 10-15 Add sufficient water and mix
well. Finally add the semolina
cup ordinary raw rice and mix well to make a batter
cup red gram dhal of thick dropping consistency.
2 coconut, grated Add more water if necessary.
red chillies 2. ‘To prepare the tawa, see Ordi-
12 teaspoon asafoetida powder nary Dosai (page 52).
salt to taste ae To make the adais, see Dhal
oil for shallow frying Dosai (page 56).
4, Serve hot with coconut chutney.

ae)
 RICE wD Ee any friling.
Quarter and deep fry them tll golden.
Idh Cold idlis smeared generously with Dosat
Chilli Powder and oil make a delicious
Preparation Time: 16 hrs snack for a train journey or a picnic.
Cooking Time: 15 min.
Makes 25
SEMOLINA IDLI
cups parboiled rice Rava Idli
1 cup black gram dhal
salt to taste Preparation Time: 15 min.
Cooking Time: 10 min.
Method Makes 15

1. Soak the parboiled rice and 1 cup fine semolina

black gram dhal separately for 1 l-inch piece ginger, skinned and.
four to five hours. grated
2. Grind the soaked dhal to a very v4 green chillies, chopped fine
fine batter. 2 tablespoons cashewnuts, halved
a Grind the rice into a batter, a and chopped
litle more coarse than the dhal. 3-4 tablespoons ghee
4. Mix the dhal and rice batter, ] small bunch coriander leaves,
add .the salt and set aside to chopped fine
ferment for at least eight hours. 12 cup sour curds
5. Steam in oiled idli moulds in a salt to taste
pressure cooker for fifteen water as required
minutes (without weight). Do
not stir the batter before filling ‘For tempering
the moulds. It is the trapped
air that makes fluffy, soft idlies. 2 teaspoons ghee
6. Serve hot with Coconut Chutney 1 teaspoon mustard seeds
(see page 75) and Small Onion 1 teaspoon cummin seeds
Sambar (page 6) a few curry leaves
To make quick, easy idlies use rice rava, Method
available in most South Indian provision
stores. Soak the rice rava instead of the 1. Heat the 2 tablespoons ghee and
parboiled rice. Add the soaked rice rava to fry the semolina till golden. Set
the ground black gram dhal to make the aside.
batter. The rice rava need not be ground. 2. Heat the remaining ghee, fry
To make Idli Uppuma, crumble leftover the cashewnuts till golden. Set
idlies and season with mustard seeds, black aside.
gram dhal, halved red chilli, chopped green 3. Mix the semolina, ginger, chil-
chillt and curry leaves. Dosai Chilli powder lies, coriander leaves, sour curds
can also be sprinkled. and salt; using very little water.
Leftover idlis can be used in other The batter should be a thick
imaginative ways as well: pouring consistency.
Toast them in a sandwich toaster with 4. Heat 2 teaspoons ghee and add

58
 all the ingredients for temper- 5. Cut into triangles. Serve hot
ing. When the mustard seeds with coconut chutney.
splutter, add to the batter. Mix
well. Do not use the usual perforated idl mould
5. Add the fried cashewnuts. Pres- to make this spicy idli. The batter 1s steamed
sure cook in an idli mould like whole in a pan and then cut into triangles.
Rice Idli. (Page 58)
6. Serve hot with coconut chutney.
ORDINARY VADAI
Medu Vada
KANCHEEPURAM _IDLII
Preparation Time: 24 hrs. Preparation Time: 2 hrs 30 min.
Cooking Time: 20 min. Cooking Time: 30 min.
Serves 4 Makes 15-20

11g cups parboiled rice cup black gram dhal

] cup black gram dhal green chillies
12 teaspoon asafoetida powder teaspoon asafoetida powder
] teaspoon crushed peppercorns of
ee bunch coriander leaves, chop-
11g teaspoons crushed dry ginger ped fine
] teaspoon cummin seeds salt to taste
14 cup gingelly or any oil oil for deep frying
14 cup ghee
a few curry leaves Method
salt to taste
1s Soak the black gram dhal in 2
Method cups of water for two hours.
Add the green chillies, salt and
ie Soak the parboiled rice and asafoetida powder, grind to a
black gram dhal in water for a smooth batter, using very little
couple of hours. water.
2. Grind the rice and black gram a: Add the chopped coriander
dhal to a coarse batter. Add the leaves to the batter. Mix well.
asafoetida powder, crushed pep- Os To make the vadais: Heat oil. Take
percorns, ginger, cummin seeds a ladleful of batter and place it
and salt and allow to ferment on the palm of the left hand.
for 24 hours. The batter should Flatten the batter with the wet
become sour. right hand. Make a hole in the
3. Just before making the idlies, centre. Slip gently into the oil.
heat the oil and ghee in a pan ah Fry ull golden brown and crisp.
and add the curry leaves. 5 Drain on. a sheet. of brown
Remove from the heat, mix well paper.
with the idli batter. 6. Serve hot with chutney.
4. Smear oil in a pan. Pour the
If it is difficult to make the vadais by hand,
batter and pressure cook
use a Sheet of morstened polythene. Place.
without the weight for twenty
it either on your hand or on the kitchen
minutes till done.
counter. Take a ladleful of batter, flatten

Do
it on the sheet, make a hole and slip gently CURD VADAI
into the oil.
Thar Vadai
Spongy vadais soaked in rasam or
sambar are so juicy that they just melt in Preparation Time: 2 hrs 30 min.
the mouth. Cooking Time: 30 min.
Makes 15-20
CABBAGE VADAI
cup black gram dhal
Preparation Time: 2 hrs 30 min. green chillies
Cooking Time: 30 min. litre fresh curds
Makes 15-20 tablespoons grated coconut
—=
69
Ore
— teaspoon cummin seeds
12 cup cabbage, chopped fine oil for frying
2 tablespoons shelled peas (op- chopped coriander leaves for
tional) garnishing
cup black gram dhal salt to taste
big onion, chopped fine
green chillies For tempering
teaspoon asafoetida powder
— bunch coriander leaves, chop- zs teaspoons oil
ped fine 1 teaspoon mustard seeds
salt to taste 1 teaspoon cummin seeds
oil for frying 1 red chilli, halved
] teaspoon black gram dhal
Method lg teaspoon asafoetida powder
a few curry leaves
Le Soak the black gram dhal in 2
cups of water for two hours. Method
2s Grind the black gram dhal to a
smooth batter, adding the green 1G: Soak the black gram dhal in 2
chillies, salt and asafoetida pow- cups of water for two hours.
der. 2 Grind the black gram dhal to a
3. Add the chopped onions, cab- fine batter, adding 4 green
bage, coriander leaves and peas chillies and salt to taste.
to the batter. Mix well. 3. Grind the coconut with the
4, To make the vadais, see Ordi- remaining green chillies and
nary Vadai (page 59) cummin seeds to a fine paste.
5. Serve hot with chutney. Add the paste to the well-mixed
curds. Add the salt.
Use chopped spinach to make crisp, colour- 4. Heat the 2 teaspoons oil and
ful Spinach Vadai (Keerai Vadat). add all the ingredients for
tempering. When the mustard
seeds splutter, add to the curd
mixture and set aside.
5. To make the vadais, see Ordi-
nary Vadai (page 59)
6. Arrange the vadais in a bowl

60
 and pour the curd mixture. For a less spicy yet equally crunchy vadai,
Garnish with chopped coriander do not use onion and ginger. This vadat
leaves and serve. goes by the quaint name of Amar Vadai.

If the vadais seem hard, plunge them in

warm water. Remove after a minute and
MYSORE VADAI
squeeze dry. Arrange in a bowl and pour
the curd mixture. Preparation Time: 20 min.
Cooking Time: 20 min.
Makes 15
MASALA VADAI
Preparation Time: 1 hr 30 min. 12 cup rice flour
Cooking Time: 30 min. 12 cup fine semolina
Makes 15-20 12 cup refined flour
14 cup melted fat (ghee)
12 cup red gram dhal 4-5 green chillies, chopped fine
12 cup black gram dhal 2 medium-sized onions, chopped
12 cup bengal gram dhal fine
6 red chillies 1 small bunch coriander leaves,
4 green chillies, chopped fine chopped fine
12 teaspoon asafoetida powder 1g teaspoon asafoetida powder
12 cup onions, chopped fine salt to taste
1 l-inch piece ginger, chopped water as required
fine
] bunch coriander leaves, chop- Method
ped fine
a few curry leaves 1. Mix all the ingredients together.
salt to taste Add sufficient water to make a
oil for frying stiff batter.
a To make the vadais, see Ordi-
Method nary Vadai (page 59). Do not
make a hole in the centre of
1. Soak the red gram dhal, black the vadai.
gram dhal and bengal gram Ou Serve hot with mint chutney.
dhal in water for an hour.
POTATO VADAI
2. Grind the soaked dhals along
with the red chillies to a coarse Urulatkizhangu Vadai
batter.
3. Add the salt, chopped onions, Preparation Time: 30 min.
curry leaves, coriander leaves, Cooking Time: 30 min.
green chillies, asafoetida powder Makes 10-15
and ginger to the batter.
4. To make the vadais, see Ordi- 350 gm potatoes (about 4 medium-
nary Vadai (page 59). It is not sized potatoes)
necessary to make a hole in the 12 cup bengal gram flour
centre of the vadai. ys tablespoons rice flour
5. Serve hot with coconut chutney. 7-8 green chillies, chopped fine
] lg-inch piece ginger, scraped
and chopped fine
61
 green chillies, chopped fine
teaspoon asafoetida powder a small bunch coriander leaves,
a few curry leaves chopped fine
a small bunch coriander leaves, teaspoon ghee
chopped fine salt to, taste
salt to taste oil for frying

For tempering Method

2 teaspoons oil Soak the sago in the buttermilk

1 teaspoon mustard seeds for half an hour.
a few curry leaves Add the bengal gram flour or
rice flour, salt, red chilli pow-
Méthod der, ghee, green chillies and
asafoetida powder to make a
1. Boil the potatoes in their jackets. stiff batter. Add water if neces-
Peel and mash. sary.
ae Add the bengal gram flour, rice To make the vadais, see Ordi-
flour, shredded ginger, green nary Vadai (page 59). Do not
chillies, coriander leaves, make a hole in the centre of
asafoetida powder and curry the vadai.
leaves. Serve hot with chutney.
ot Heat 2 teaspoons oil and add POTATO BONDA
the mustard seeds. When they
splutter, add to the _ potato Urulatkizhangu Bonda
mixture. Mix well.
4. To make the vadais, see Ordi- Preparation Time: 45 min.
nary Vadai (page 59). Do not Cooking Time: 30 min.
make a hole in the centre of ; Makes 10-15
the vadai.
5. Serve hot with chutney. big potatoes
big onions, diced fine
Eat this vadav hot. It becomes soggy when
cold. l-inch piece ginger, chopped
fine
green chillies, chopped fine
SAGO VADAI bunch coriander leaves,
Javvarist Vadaa chopped fine
teaspoon turmeric powder
Preparation Time: 30 min. salt to taste
Cooking Time: 20 min. oil for frying
Makes 10-15
Batier
2 cup sago
12 cup sour buttermilk 2 cups bengal gram flour
12 cup bengal gram flour or rice 2 teaspoons red chilli powder
flour 1/4 teaspoon asafoetida powder
i teaspoon red chilli powder salt to taste
12 teaspoon asafoetida powder

62
For tempering MYSORE BONDA
Preparation Time: 2 hrs 30 min.
teaspoons ghee
Cooking Time: 30 min.
teaspoon mustard seeds
Makes 15-20
teaspoon black gram dhal
et
9— red chilli, halved
cup black gram dhal
a few curry leaves
teaspoon whole peppercorns
Method
cup chopped coconut pieces
teaspoon asafoetida powder
ie salt to taste
Boil the potatoes in their jackets.
a few curry leaves
Peel, mash, and set aside.
2s oil for frying
Heat the 3 teaspoons ghee and
add all the ingredients for
Method
tempering. When the mustard
seeds splutter, add the chopped
1 Soak the black gram dhal in 2
green chillies, ginger, and
cups of water for two hours.
onions and fry for a couple of
minutes. 2: Grind the black gram dhal to a
Add the mashed potatoes, salt, smooth batter. Add the salt,
turmeric powder and chopped peppercorns, asafoetida pow-
coriander leaves. Cook for a der, curry leaves and coconut
couple of minutes till well pleces.
blended. Remove from the heat Heat oil in a frying pan. Shape
and cool. the batter into small balls, the
Shape the potato mixture into size of a lemon, and drop gently
lemon-sized rounds. Set aside. into the oil. Fry tll golden.
To make the batter: Mix all the Drain on a sheet of brown
ingredients for the batter. Add paper.
sufficient water to make a Serve hot with coconut chutney.
smooth batter of dropping con-
sistency. VEGETABLE BONDA
Heat oil for frying. Dip each Preparation Time: | hr 30 min.
round into the batter and fry Cooking Time: 30 min.
till golden brown.
Makes 15-20
4 Serve hot with chutney.
cup bengal gram dhal
For a tangy taste squeeze lime into the red chillies
potato mixture. teaspoon asafoetida powder
For variety, put a little green chutney cup cauliflower flowerets
in the centre of the potato rounds. Dip into cup green peas
the batter and fry as usual. onion, chopped fine
oil for frying
a few curry leaves
salt to taste

63
Method into a fine paste.
Zn Pressure cook the colocasia,
1. Soak the bengal gram dhal in peel, and chop fine.
2 cups water for one hour. 3. Add the paste, salt, asafoetida
ae Grind the soaked dhal to a fine powder and curds. Mix well. Set
batter, adding. the red chillies, aside.
asafoetida powder, and salt. 4. Make a batter of thick pouring
3. Mix the chopped vegetables and consistency with the bengal
curry leaves to the batter. gram flour, refined flour, rice
4, Heat oil. Shape the batter into flour, salt, a pinch of soda-
small balls and fry till golden. bi-carb and sufficient water.
5. Drain the excess oil in brown 5. Heat oil. Shape the colocasia
paper. mixture into small balls. Dip
6. Serve hot with chutney. into the batter and fry till
golden.
The fine batter should be thick so that it 6. Serve hot with chutney.
can be shaped easily into balls and slipped
into the oil. VEGETABLE BAJjI
Preparation Time: 20 min.
COLOCASIA BONDA Cooking Time: 20 min.
Chepangkizhangu Bonda Makes 15-20

Preparation Time: 45 min. Batter

Cooking Time: 30 min.
Makes 10-15 1 cup bengal gram flour
1 teaspoon red chilli powder
1g kg colocasia 1g teaspoon cummin seeds
6 green chillies 1g teaspoon coriander seeds pow-
1 lg-inch piece ginger, scraped der
] tablespoon sour curds 1g teaspoon asafoetida powder
1g teaspoon asafoetida powder teaspoon ghee.
a small bunch coriander leaves, tablespoons rice flour
chopped fine salt to taste
salt to taste oil for frying
oil for deep frying Any of the following vegetables
can be used:
Batter 1 green raw plantain, peeled and
cut into thin slices
l cup refined flour potato, peeled and sliced
12 cup bengal gram flour onion, peeled and sliced
12 cup rice flour chow chow, peeled and sliced
a pinch of soda-bi-carb tt
— ridge gourd, peeled and sliced
salt to taste cauliflower cut into flowerets
Method
Method
1. Grind together the green chil-
lies, ginger and coriander leaves 1. Mix all the ingredients for the

64
 batter. Add sufficient water and spoonsful of the batter into the
beat until smooth to make a oil and fry till golden in colour.
thick batter of pouring consis- 3. Drain the excess oil in absorbent
tency. paper.
2. Wash the vegetable slices and 4. Serve hot with tomato ketchup
pat dry. or chutney.
3. Heat oil in a frying pan. Dip
the vegetable slices in the batter
and deep fry til golden.
VEGETABLE RAVA
4. Drain and serve hot with tomato UPPUMA
ketchup or chutney. Preparation Time: 15 min.
Cooking Time: 20 min.
2 tablespoons leftover sour dosai batter Serves 4
added to the bajjt batter makes very crisp,
tangy bajyis. 1 cup semolina
rs onions, chopped fine
1 potato, chopped fine
ONION PAKODA 1 capsicum, chopped fine
Vengaya Pakoda 1 small carrot, chopped fine
3 beans, chopped fine
Preparation Time: 25 min. 14 cup shelled peas (optional)
Cooking Time: 20 min. l Ig-inch piece ginger, scraped
Makes 15-20 and chopped fine
2-3 green chillies, chopped fine
] cup bengal gram flour 12 teaspoon turmeric powder
12. cup rice flour. ] small bunch coriander leaves,
2 tablespoons ghee chopped fine
3 onions, chopped fine a cups water
] potato, chopped fine (optional) juice of 1 lemon
1 l-inch piece ginger, scraped and salt to taste
chopped fine
4 green chillies, chopped fine For tempering
1 teaspoon red chilli powder
] bunch coriander leaves, chop- cs) tablespoons ghee or oil
ped fine 1 teaspoon mustard seeds
Z teaspoons ghee ] teaspoon cummin seeds
a pinch of soda-bi-carb 1 teaspoon black gram dhal
salt to taste 1 teaspoon bengal gram dhal
oil for deep frying 1g teaspoon asafoetida powder
] red chilli, halved
Method a few curry leaves
Ly In a mixing bowl rub the soda Method
with the ghee till frothy. Add
all the ingredients and make a 1. Dry roast the semolina lightly
suff batter, using — sufficient and set aside.
water. 2 Heat 3 tablespoons ghee and
2: Heat oil in a frying pan. Drop add all the ingredients for

65
 tempering. When the mustard For tempering
seeds splutter, add the chopped
onions, ginger, green chillies tablespoons oil
and saute for a minute or two. teaspoon mustard seeds
Add the chopped vegetables, teaspoon cummin seeds
salt, and turmeric powder and teaspoon asafoetida powder
fry for another minute. red chilli, halved
Add the 3 cups of water, a few curry leaves
simmer covered on a low heat
till the vegetables are tender. Method
Add the semolina gradually.
Take care to prevent lumps. Wash the beaten rice thorough-
Cook until the water is com- ly. Drain and set aside.
pletely absorbed. Turn off the Heat the oil and add all the
heat. ingredients for tempering.
6. Add the lemon juice. Garnish When the mustard seeds splut-
with coriander leaves. ter, add the chopped onion,
7, Serve hot. green chillies and saute for a
minute or two.
For parties and special occasions garnish Add the chopped potatoes,
the uppuma with croutons. Cut bread slices turmeric powder and - salt.
into 12-inch squares, fry in ghee till crisp Sprinkle some water and cook
and golden. till the vegetable is tender.
There are different types of rava found Add the beaten rice, stir well,
in the market today. Finer grained rava and cook till all the water is
requires very little water. Cook coarser absorbed and the mixture is
grained rava with more water. If you find completely dry.
the rava uncooked, add a little more water. Add the grated coconut.
Turn off the heat. Add the
BEATEN RICE ~UPPUMA lemon juice and garnish with
chopped coriander leaves.
Aval Uppuma Serve hot.
Preparation Time: 20 min.
Cooking Time: 20 min. SUNDAL
Serves 4 Preparation Time: 10 hrs.
Cooking Time: 10 min.
kg beaten rice Serves 4
potatoes, peeled and chopped
fine cup chick peas
onions, diced fine tablespoons grated coconut
green chillies, chopped fine raw mango, peeled and chop-
tablespoons grated coconut ped fine
teaspoon turmeric powder green chilli, chopped fine
salt to taste juice of 1 lemon
a small bunch coriander leaves salt to taste
for garnishing
juice of 1 lemon (optional)

66
For tempering 1g-inch pieces.
De Grind to a fine paste the
2 teaspoons oil turmeric powder, red _ chillies,
1 teaspoon mustard seeds asafoetida powder, salt, and
1 teaspoon black gram dhal tamarind, adding very little
1 red chilli, halved water.
1g teaspoon asafoetida powder 3. Smear the paste evenly over the
cooked colocasia. pieces.
Method 4. Heat oil and fry ull golden.
a Serve hot.
1. Soak the chick peas for seven Do not fry too many pieces together. Fry
to eight hours. Pressure cook,
little by little in a small quantity of oil.
drain and set aside.
Otherwise the oil will boil over.
2. Heat the oil and add all the
Raw ladies’ fingers can also be made
ingredients for tempering. into chips the same way.
When the mustard seeds splut-
ter, add'the boiled chick peas.
YAM CHIPS
3. Add the chopped mango, green
chilli, grated coconut and salt. Chenaikizhangu Varuval
Mix well. Turn off the heat.
Add the lemon juice. Preparation Time: 45 min.
4, Serve hot or cold. Cooking Time: 30 min.
Serves 4
Sundal is both a delicious snack and a
salad. kg yam
Make equally savoury sundals with teaspoons chilli powder
boiled peanuts, dried green peas or any teaspoons turmeric powder
other bean. m—
NON teaspoon asafoetida powder
salt to taste
4 cups water
COLOCASIA CHIPS oil for frying
Chepanghizhangu Varuval Method
‘1. | Add the turmeric powder to the
Preparation Time: 30 min.
4 cups of water and set aside.
Cooking Time: 30 min.
2. Peel the yam and slice thinly.
Serves 4
Immerse in the turmeric solu-
tion for thirty minutes.
] kg colocasia
3. Drain, pat dry and spread on.
salt to taste a thin cloth.
10 red chillies
a Heat oil and fry the chips.
7) teaspoon turmeric powder
] teaspoon asafoetida powder 5. Mix the salt, chilli powder and
marble-sized tamarind asafoetida powder. Sprinkle on
the chips.
oil for frying
6. Store in an airtight container.
Method
You can also -make crisp, crunchy chips
l. Pressure cook the colocasia with from sweet potatoes, potatoes, raw green
the jacket. Peel and chop into plantains and tapioca.

67
 SWEET DISHES
Serve sweet dishes at any time of the payasam.
day — to round off a meal, as a |5. Serve hot or chilled.
teatime snack or simply offer them
to visiting guests. Most of the burfis VERMICELLI PAYASAM
and laddoos can be stored in airtight
containers. For special, auspicious Sema Payasam
occasions payasams are indispensable.
Preparation Time: 10 min.
More often than not, jaggery is the
Cooking Time: 40 min.
sweetening agent. Earthy, less sweet
Serves 6
and lightly flavoured, the taste of
jaggery is something different. 2 litres milk
12 cup sugar
MILK PAYASAM 1 cup vermicelli
Paal Payasam 14 cup ghee
cardamoms, crushed
Preparation Time: 10 min. 1 tablespoon raisins
Cooking Time: 1 hi 30 min. tablespoons cashewnuts, halved
Serves 4 12 teaspoon saffron j

3 litres milk Method

4 cup long-grained rice
2 cup sugar Ts Boil the milk in a_ heavy-
6-8 cardamoms, crushed bottomed vessel till it is reduced
1 teaspoon saffron to 34 the quantity.
2. In the meantime heat the ghee,
Method fry the cashewnuts and raisins.
Remove and set aside.
iE Boil the milk with the rice in a 5. a dinetheisamese ghee try ithe
heavy-bottomed vessel. vermicelli till it turns reddish.
ae Keep stirring till the milk Add to the milk which is bemg
reduces to half the quantity. boiled.-
3. Add the sugar and crushed 4. Cook till the vermicelli is well
cardamoms. done.
4. Dissolve the saffron in half a 5. Add the sugar, crushed car-
cup warm milk and add to the damoms and saffron.

68
6. Garnish with the fried ALMOND PAYASAM
cashewnuts and raisins. Badam Payasam
ib Serve hot or chilled.
Preparation Time: 2 hrs.
CARROT-CASHEW Cooking Time: 30 min.
Serves 6
PAYASAM
Carrot Mundriparupu Payasam 1 cup almonds
2 litres milk
Preparation Time: 30 min. 2 cup sugar
Cooking Time: 40 min. 4 cardamoms, crushed
Serves 4
1 teaspoon saffron
1 teaspoon nutmeg powder
112 cups carrot, grated
112 litres milk
Method
12 cup cashewnuts
1 cup warm milk for soaking the
1. Soak the almonds in hot water
cashewnuts
for two hours. Skin and grind
12 cup sugar to a fine paste in a liquidiser.
6 cardamoms, crushed
(mixie).
2 tablespoons ghee 2. Heat the milk and allow it to
thicken to 34 the quantity.
Method
3. Add the almond paste, sugar,
crushed cardamoms, nutmeg
1. Soak the cashewnuts in 1 cup powder and saffron. Simmer on
warm milk for half an hour. a low heat for five minutes.
od Boil 114 litres milk in a heavy- 4. Serve chilled.
bottomed vessel. Keep stirring
till the milk reduces to half the
quantity | CREAMY MILK PUDDING
3. Fry the grated carrot in the 2 Basund
tablespoons ghee for five
minutes. x) litres milk
4, Grind to a coarse paste the 1g cup sugar
soaked cashewnuts and the fried 6-8 cardamoms, crushed
carrot. ] teaspoon saffron
5. Add to the milk. Add the sugar Zs tablespoons chopped pistachios
and simmer till everything for garnishing
blends well.
6. Add the crushed cardamoms. Method
Ts Serve chilled.
1, Bring the milk to the boil in a
heavy-bottomed vessel. Simmer
till it thickens and gets reduced
to 1/3 the quantity.
2. Add the sugar and simmer for
5 more minutes.

69
 Add the crushed cardamoms 6. Serve hot.
and saffron. Garnish with the
chopped pistachios. While pressure cooking take care not to use
Serve chilled. the weight. Otherwise the milk will boil
over.

SWEET PONGAL
Chakra Pongal SEMOLINA PUDDING
Rava Kesar
Preparation Time: 20 min.
Cooking Time: 45 min. Preparation Time: 10 min.
Serves 4 Cooking Time: 20 min.
Serves 4
cup raw rice
eee cup green gram dhal 1 cup semolina
cup milk 4 cup ghee
cups water 114 cups sugar
cups jaggery, powdered 112 cups hot, boiling water
tablespoons ghee 6 cardamoms, crushed
tablespoons cashewnuts ] tablespoon raisins
tablespoons raisins za tablespoons ghee to fry cashew-
cardamoms, powdered nuts and raisins
cloves, powdered a few strands saffron
rn
NOON
OLN
— small piece nutmeg, grated about 20 cashewnuts, halved
a pinch of saffron
Method
Method
1. Heat the 14 cup ghee and fry
i; Roast dry the green gram dhal the semolina till almost golden
for a couple of minutes. in colour.
2 Pressure cook (without the a In the meantime keep the hot
weight) the rice and green gram water ready and add to the
dhal with 212 cups of water and semolina. Allow to cook for a
1 cup milk. Set aside. couple of minutes.
Dissolve the jaggery in 34 cup 3. Add the sugar, crushed car-
water and cook on a low heat damoms and saffron and cook
till the jaggery melts. Strain the ull everything blends.
jJaggery to remove the dirt. Put a In another pan heat the remain-
the syrup once more on the ing 2 tablespoons ghee and fry
heat and stir till it becomes the cashewnuts and raisins and
slightly sticky. Add the cooked add to the pudding.
rice and dhal. 5. Serve hot.
Heat the 4 tablespoons ghee.
Fry the cashewnuts and raisins You can also transfer the pudding on to a
and add to the pongal. greased plate. Cut it neatly into diamonds
Add the powdered cardamoms, and garnish with fried cashewnuts and
cloves, nutmeg and saffron. raisins. Serve hot or cold.

70
1. Vermicelli Payasam, Page 08
1. Sesame Toffee, Page 72
2. Jaggery Pancake, Page 71
3. Laddu, Page 72
4. Coconut Burfi, Page 74
5. Semolina Laddu, Page 71
6. Gram Flour Burfi, Page 73
 JAGGERY PANCAKE powdered cardamoms.
7 Mix together the gingelly oil and
Polli the dough. Take a small ball of
the dough and place it on an
Preparation Time: 1 hr.
oiled plantain leaf and flatten
Cooking Time: lLhr.
with the hand like a chapati.
Makes 20-25
Take a small lump of the filling
214 cups refined flour and place it in the centre. Fold
1 cup gingelly oil the dough over the filling and
4-6 cardamoms, powdered. flatten once again with the hand
1g teaspoon salt (as you would a stuffed potato
1g teaspoon turmeric powder paratha).
a few plantain leaves Heat a tawa and fry both sides
till done, adding very little
Filling gingelly oil.
Serve hot or cold with ghee.
112 cups Bengal gram dhal
12 cup red gram dhal These scrumptious pollis can be stored in
1 coconut, grated an airtight container for a couple of days.
112 kg jaggery, powdered They can also be refrigerated.

Method SEMOLINA LADDU

1. Make a dough with the refined Rava Laddu
flour, salt, turmeric powder,
Preparation Time: 20 min.
4 cup of the gingelly oil and
Cooking Time: 10 min.
sufficient water (it should Makes 15 laddus
resemble a chapati dough).
2. Pour the remaining 12 cup of 112 cups semolina, roasted
the gingelly oil on the dough. 11g cups sugar
Set aside. Ve cup ghee
3. To make the filling: Pressure cook
4-5 cardamoms, skinned and pow-
the bengal gram dhal and the
dered
red gram dhal. Drain and set
aside. Make sure that the dhals
Z tablespoons cashewnuts, broken
into small pieces
are not overcooked.
2 tablespoons raisins
4. Roast the grated coconut for a
couple of minutes. Add _ the Method
powdered jaggery and simmer
on a low heat till the jaggery ie Roast the semolina in the 2
completely melts. tablespoons ghee till light gold-
Di Add the cooked dhals and en in colour.
continue to simmer til the 2 Mix the sugar, roasted semolina
mixture blends and thickens. Set and cardamom and powder fine
aside the filling to cool. in a dry grinder.
6. In a liquidiser grind into a fine o. Heat the remaining ghee, fry
paste the filling, adding the the cashewnuts and raisins. Add

TA
 to the semolina-sugar mixture. pieces
Shape into tight laddus. raisins
The laddus can be stored in an cardamoms, powdered
airtight container for a few days. nN tablespoons diamond shaped
sugar candy (optional)
These laddus break easily. Store them very a few strands saffron
carefully. tablespoons ghee for frying
cashewnuts and raisins
112 cups water
SESAME ‘TOFFEE oil for deep frying
Ellu. Urundai
Method
Preparation Time: 20 min.
Cooking Time: 30 min. Ile Add i114 cups water to the sugar
Makes 20-25 and bring to the boil. Remove
the scum. Boil till it becomes a
4 cups white sesame seeds syrup of one-string consistency.
4 coconut, cut into very small Remove from the heat and add
pieces the saffron and powdered car-
11g cups powdered jaggery damoms. Set aside.
2 cup water Add enough water to the bengal
gram flour to make a thick
Method batter of dropping consistency.
Heat oil. Drop a ladleful of the
ie Roast dry the sesame seeds tll batter through a draining spoon
light brown in colour. with pea-sized holes. Fry till
2. Prepare syrup by adding 12 cup uniformly golden and crisp.
water to the jaggery. Add the Fry all the boondis and add to
chopped coconut pieces. Sim- the sugar syrup.
mer on a low heat till the syrup Fry the cashewnuts and raisins
becomes thick and sticky. in the two tablespoons ghee and |
3. Add the sesame seeds. Mix well. add to the laddu mixture. Add
Turn off the heat. the sugar candy, mix well and
4. Quickly shape into small balls cool.
with the fingers. Shape into small balls.
D; Store in an airtight container.
MILK DELIGHT
LADDU Paal Mitha
Kunyjaladu
Preparation Time: 10 min.
Preparation Time: 20 min. Cooking Time: 1 hour
Cooking Time: 1 hr. Makes 20
Makes 15-20
cups milk
212 cups bengal gram flour 09
NO cups sugar
a cups sugar V2 cup ghee
10 cashewnuts, chopped into small 14 cup semolina, raw

G08:
2 tablespoons ghee for smearing GRAM FLOUR BURFI
on the plate
Mysore Pak
Method
Preparation Time: 5 min.
Cooking Time: 40 min.
i In a heavy-bottomed pan, add Makes 15-20
all the ingredients and cook on
a low heat. Keep stirring con- cup bengal gram flour
stantly tll it reaches a_ thick cups. sugar
halwa consistency. Nn
no cups ghee
=)», in. the meantime prepare. a, sufficient water to cover the
serving plate by rubbing ghee sugar
evenly on all sides.
3. Pour the thick mixture on to Method
the buttered plate. While still
hot cut into squares. Grease a plate evenly with ghee:
A. a@ool and serve: Set aside.
Heat 1 cup ghee, add the bengal
PEANUT. BURFI gram flour. Stir well and set
aside. A
Verkadalaa Burfi Heat the sugar on a low heat,
adding sufficient water to cover
Preparation Time: 10 min. the sugar and make a syrup of
Cooking Time: 20 min. one string consistency. Strain
Makes 15 pieces the syrup to remove the scum.
Meanwhile heat the remaining
] cup peanuts, partly broken and one cup ghee.
roasted Add the bengal gram flour-ghee
3/4 cup sugar mixture to the sugar syrup.
3 tablespoons ghee Keep stirring on a low heat and
remove lumps if any.
Method Gradually add the remaining
heated ghee. Keep stirring till
1. Melt the sugar in a_heavy- the ghee separates and floats on
bottomed pan. top.
rap In the meantime butter a plate, When the mixture froths up,
preferably a flat plate. pour quickly on to the greased
3. As soon as the sugar melts to plate. Shake the plate gently to
a one-string consistency add the spread the Mysore Pak.
peanuts, mix quickly and pour When it is partly cooled, cut
on to the buttered plate. into pieces with a sharp greased
4. Roll out flat with a buttered knife.
rolling pin. Do this fast before Store in an airtight container.
the mixture cools.
5. Cut into squares while still hot.
Allow to cool and serve.

73
 COCONUT BURFI low heat to make a thick syrup.
Thengar Burfi Remove the scum from the
syrup.
Preparation Time: 15 min. Add the grated coconut and
Cooking Time: 20 min. crushed cardamoms: Mix well.
Makes 15 Turn off the heat while it is
still a thick pouring consistency.
] cup: grated coconut Add the chopped cashewnuts.
] cup sugar Mix well.
14 cup cashewnuts, chopped Pour the coconut mixture on
6 cardamoms, crushed the greased plate and quickly
2 teaspoons ghee spread with a spatula.
] cup water After a few minutes cut into
diamond shaped pieces with a
Method sharp knife.
fi Store in an airtight container.
1. Grease a plate with ghee and
set aside. The syrup should be very thick. Otherwise
Be Heat the sugar and water on a the burft will not set.

74
 CHUTNEYS
i PICKLES
There are chutneys and chutneys. 6 green chillies
Almost all the South Indian snacks ] small bunch coriander leaves
are served with a chutney on the side. ] lg-inch piece ginger, shredded
Choose your favourite. fine
Though classified under chutneys, marble-sized tamarind
thuvaiyals are eaten with rice. Simply salt to taste
mix them with plain hot rice and a
few drops of melted ghee. Easy and For tempering
quick to prepare, they make delicious
light meals. Serve them in the night teaspoons oil
as they do in most South Indian teaspoon mustard seeds
homes since they are easily digestible. teaspoon cummin seeds
If you have made a rich spicy sambar teaspoon black gram dhal
or rasam, eat thuvayal as your other NO
ie
— red chilli, halved
course 1g teaspoon asafoetida powder
You will find neatly arranged jars a few curry leaves
of pickles in any South Indian home.
Of course they are hot and spicy, but Method
they are aromatic and add bite as
well. Perk up any ordinary dish with lL Grind | tousa~ fines pastes the
a pickle. Most are easy to make and coconut, fried gram dhal, green
some last for months. chillies, coriander leaves, shre-
dded ginger, tamarind and salt.
COCONUT CHUTNEY 1 Add sufficient water.
2. Heat 2 teaspoons oil and add
Thengar Chutney all the ingredients for temper-
ing. When the mustard seeds
Preparation Time: 20 min.
splutter, add to the ground
Cooking Time: 3 min.
chutney. Mix well.
Serves 4
3. Serve with dosais, idlis and
vadais.
6 tablespoons grated coconut
4 tablespoons fried gram dhal

ihe
Vary the consistency of the chutney accord- coriander leaves and serve with
ing to your taste and requirements. But dosais, idlies or vadais.
while making Masala Dosai make sure that
the chutney 1s thick. Otherwise it will be. MINT CRINEy
difficult to spread it inside the dosat.
Pudina Thuvatyal
COCONET -GHuo INE 2 Preparation Time: 20 min.
Thengar Chutney Cooking Time: 3 min.
Serves 4
Preparation Time: 20 min.
Cooking Time: 3 min. big bunch mint leaves
Serves 4 teaspoons mustard seeds
green chillies
2 teaspoons oil red chillies
6 tablespoons grated coconut teaspoon asafoetida powder
3 tablespoons bengal gram dhal teaspoons black gram dhal
4-5 red chillies Ee
OS tablespoon oil
12 teaspoon asafoetida powder marble-sized tamarind
1 small bunch coriander leaves, salt to taste
chopped fine
salt to taste Method

For tempering Stem the mint leaves and roast

dry.
teaspoons oil Fry in the 1 tablespoon oil the.
teaspoon mustard seeds green chillies, red chillies,
teaspoon cummin seeds asafoetida powder, black gram
teaspoon black gram dhal dhal and mustard seeds till the
ND
et
eet
pt red chilli, halved black gram dhal turns golden.
a few curry leaves Grind to a fine paste adding
the roasted mint leaves,
Method tamarind, salt, and sufficient
water.
1. Heat 2 teaspoons oil and fry Serve with hot rice, dosais and
the bengal gram dhal, red vadais.
chillies and asafoetida powder
ull the dhal turns golden. Make Coriander Chutney the same way.
Blend in a liquidiser to a fine
paste, adding the coconut and
salt. Use very little water. Set
aside.
Heat 2 teaspoons oil and add
all the ingredients for temper-
ing. When the mustard seeds
splutter, add to the ground
chutney.
Garnish with the chopped

LO
 BROWN COCONUT 112 tablespoons black gram dhal
CRUG DINGY. 1 tablespoon bengal gram dhal
a teaspoons mustard seeds
Thengar Thuvaryal 12 teaspoon asafoetida powder
3 green chillies
Preparation Time: 20 min.
Cooking Time: 3 min.
2 red chillies
Serves 4
marble-sized tamarind
a small bunch coriander leaves
tablespoons grated coconut salt to taste |
112 tablespoons oil
tablespoon black gram dhal
teaspoons mustard seeds
teaspoons bengal gram dhal Method
red chillies
1. Peel the ridge gourd. Chop the
green chillies
teaspoon asafoetida powder peel fine. Set aside.
2. Fry in the 2 teaspoons oil the
small bunch coriander leaves
black gram dhal, bengal gram
tablespoon oil
dhal, mustard seeds, asafoetida
marble-sized tamarind
powder, red chillies and green
salt to taste
chillies. Set aside.
3. Fry in the remaining oil the
Method
chopped ridge gourd peel for
3 to 4 minutes.
1. Heat 1 tablespoon oil and fry
4. Blend everything to a paste in
the bengal gram dhal, black
a liquidiser (mixie), adding the
gram dhal, red chillies, green
coriander leaves, tamarind, salt
chillies, asafoetida powder and
mustard seeds till the dhals turn
and a little water.
golden. 5. Serve with hot rice and ghee.
Mix the fried ingredients with
This chutney is nothing short of inspired.
the grated coconut, tamarind,
It 1s made with the peel of the ridge gourd
coriander leaves, and salt. Grind
to a fine paste adding sufficient
which would normally be thrown away after
water. a kootu is made with the vegetable marrow.
Serve with hot rice and ghee or Don’t throw away the seeds of the snake
dosais. gourd. Make a chutney the same way.

RIDGES GOURD. PEEL ONION CHUTNEY

Crie UNE Y Vengaya Thuvatyal
Peerkangat Tholi Thuvatyal
Preparation Time: 20 min.
Preparation Time: 25 min. Cooking Time: 5 min.
Cooking Time: 5 min. Serves 4
Serves 4
onions, chopped fine
14 kg ridge gourd red chillies
2 tablespoons grated coconut NO
©9
OO green chillies

Tel
2 teaspoons mustard seeds BRINJALZCHDOINEY
4 teaspoons black gram dhal
Kathirikkat Thuvatyal
12 teaspoon asafoetida powder
1 small bunch coriander leaves Preparation Time: 10 min.
Z tablespoons oil Cooking Time: 10 min.
marble-sized tamarind Serves 4
salt. to taste |
big, round, purple brinjal
Method teaspoons oil
teaspoons mustard seeds
1. ‘Fry in 1 tablespoon oil the red teaspoon asafoetida powder
chillies, green chillies, mustard tablespoons black gram dhal
seeds, black gram dhal and -7 green chillies
asafoetida powder. Set aside. small lemon-sized tamarind
Pde Heat the remaining oil and fry De
HN
OD
me bunch coriander leaves
the chopped onions evenly till salt to taste
light golden in colour.
3. Grind everything to a fine paste Method
in a liquidiser, adding coriander
leaves, tamarind and salt. 1. Smear oil and roast the brinjal
4. Serve with hot rice and ghee. on a naked flame till the skin
is completely charred and the
LENTIL CHUTNEY vegetable is soft. Skin, mash well
and set aside.
Parupu Thuvaryal
2. + Ery in’2) teaspoons cof; the ~oil
Preparation Time: 20 min. the mustard seeds and
Cooking Time: 3 min. asafoetida powder.
Serves 4 iE Fry the black gram _ dhal
separately in the remaining oil
1g cup red gram dhal and set aside.
4. Grind in a liquidiser the salt,
2 red chillies
tamarind, green chillies, mus-
12 teaspoon asafoetida powder
4 tablespoons grated coconut tard seeds, asafoetida and
coriander leaves. Add _ the
Zz tablespoons ghee
mashed brinjal and blend for a
salt to taste
minute or two.
5. Add the fried black gram dhal
Method
and grind for a minute.
1. Heat the ghee in a pan. Fry the 6. Serve with rice.
red gram dhal, red chillies and
asafoetida powder till the red It is the black gram dhal which gives a
gram dhal turns golden. crunchy, nutty flavour. Do not grind it
7a Add the grated coconut, salt fine. <
and grind everything to a fine
paste in a liquidiser (mixie).
a Serve with hot rice and ghee.

78
CHOW CHOW; GHUINEY INSTANT MANGO
Chow Chow Thuvaryal PIGIEE
Uppu Pisirt Mangat
Preparation Time: 20 min.
Cooking Time: 3 min. Preparation Time: 15 min.
Serves 4 Cooking Time: 5 min.
Serves 4
112 tablespoons oil
1] medium-sized chow chow ] raw mango
1 medium-sized tomato teaspoons chilli powder
3 red chillies 1g teaspoon turmeric powder
1 green chilli ] teaspoon asafoetida powder
a tablespoons red gram dhal salt to taste
1 tablespoon black gram dhal
12 teaspoon asafoetida powder For tempering
a small bunch coriander leaves
salt to taste Zz tablespoons oil
Method iB teaspoons mustard seeds
Ae Peel and grate the chow chow.
2 Chop the tomato fine. Method
3. Fry in 1 tablespoon oil the
grated chow chow, chopped 1. Peel and chop the mango to
tomato and green chilli. Add 12-inch pieces.
the coriander leaves. es Mix the mango, salt, chilli
4. Grind to a fine paste without powder, turmeric powder and
adding water. Set aside. asafoetida powder.
5. Fry in the 2 teaspoons oil the 3. Heat the oil, add the mustard
red gram dhal, black gram dhal, seeds. When they splutter, add
red chillies and asafoetida pow- to the mango. Mix well.
der till the dhal turns golden. 4. Serve with rice and curds.
Powder fine.
be Blend with the vegetable paste This pickle will keep for a couple of days
in a liquidiser (mixie), adding if refrigerated.
salt.
7. Serve with hot rice.
GOOSEBERRY PICKLE
Use this basic recipe t6 make the chutney Art Nellikkar Uruga
of any of your favourite vegetables. You
can use almost any vegetable — carrot, Preparation Time: 20 min.
cabbage, kohl rabi, mint, brinjal, ridge Cooking Time: 20 min.
gourd or snake gourd. Makes 1 small bottle

L cup gooseberry (small variety)

teaspoons chilli powder
14 cup salt
lg teaspoon turmeric powder
112 teaspoons mustard seeds

79
1 teaspoon fenugreek seeds seeds. When they splutter, add
2 teaspoon asafoetida powder the chilli powder, turmeric pow-
12 cup gingelly oil der and saute for a minute.
4. Add the grated mango, salt and
Method fenugreek-asafoetida powder.
5. Cook till the oil floats on top.
ile Remove the seeds from ‘the 6. Cool.completely and store in a
gooseberry. Set aside. bottle.
2. Roast dry the asafoetida powder This pickle will last for a month when stored
and fenugreek seeds. Powder
im a refrigerator.
and set aside.
3. Heat the oil, add the mustard
seeds, turmeric powder, and HOT LEMON PICKLE
chili powder. Saute for a Elumichat Urugai
minute or two.
4. Add the chopped gooseberry, Preparation Time: 10 min.
salt and the fenugreek- Cooking Time: 40 min.
asafoetida powder. Mix well. Makes 1 small bottle
Remove from the heat. Do not
overcook. 6 lemons
5. Cool completely. Store in an 8 tablespoons salt
airtight bottle. 4 teaspoons red chilli powder
6 green -chillies, chopped to 12-
GRATED MANGO PICKLE inch size
1 1 1g-inch piece ginger, scraped
Manga Thokku and chopped fine
] teaspoon fenugreek seeds
Preparation Time: 30 min.
1g teaspoon asafoetida powder
Cooking Time: 15 min.
lg teaspoon turmeric powder
Makes 1 medium bottle
1 teaspoon mustard seeds
4 green mangoes (large variety) 34 cup gingelly oil
34 cup salt water
1 cup chilli powder Method
l teaspoon fenugreek seeds
] teaspoon asafoetida powder 1. Roast dry the fenugreek seeds
4 teaspoons mustard seeds and asafoetida powder. Powder
1g teaspoon turmeric powder fine and set aside.
12 cup gingelly oil 2. Boil the lemons whole, adding
sufficient water to cover them.
Method 3. Cool the lemons, quarter and
set aside. Set aside also the
le Peel and grate the mango. Set cooked water
aside. 4. Heat the oil, add the mustard
2 Roast dry the fenugreek seeds seeds. When they splutter, add
and asafoetida powder. Powder the chilli powder, green chillies,
fine and set aside. ginger and turmeric powder.
3. Heat the oil, add the mustard Fry for a minute or two.

80
 Add the quartered lemons and Store in an airtight jar. On
the cooked water. alternate days turn the pickle
6. Add the salt and the fenugreek- well. The pickle will be ready
asafoetida powder. Cook for a for use in a week’s time. —
few minutes till everything
blends well. GREEN “CHILE” PICKLE
7. Store in an airtight bottle and
refrigerate. Milagat Thokku

Preparation Time: 10 min.

MANGO PICKLE Cooking Time: 20 min.
Avakkat Makes 200 gm approximately

Preparation Time: 1 hr. tablespoons oil

Makes 1 big jar cups green chillies
large lemon-sized tamarind
25 medium-sized green mangoes tablespoons jaggery, powdered
112 cups salt teaspoons mustard seeds
112 cups red chilli powder KO
NO
me big bunch coriander leaves
1 cup mustard seeds salt to taste
2 teaspoons fenugreek seeds
1 tablespoon asafoetida powder Method
] tablespoon turmeric powder
] tablespoon cummin seeds 1p Heat the 2 tablespoons oil, add
5 cups gingelly oil the mustard seeds. When they
splutter, add the green chillies.
Method Fry well.
Add the tamarind, powdered.
1. Cut the mangoes including the jaggery, coriander leaves, and
hard seed and make at least 16 salt.
pieces per mango. Grind to a coarse paste in a
2. Wash and spread the mango liquidiser (mixie). Do not use
pieces on a cloth to dry for water.
about an hour, preferably in the Store in an airtight container.
sun. his This pickle will keep for a week
3. Roast dry the cummin seeds and in a refrigerator.
powder fine. Serve with dosais and curd rice.
4. Mix the salt, chilli powder and
mustard seeds in a large vessel.
5. Heat the oil and cool complete- DRIED CHILLI
ly. Add the salt-chilli-powder- Moru Milaga
mustard seeds mixture, taking
care that there are no lumps. Preparation Time: approx. 1 week
6. Add the cut mangoes gradually. Makes 250 gm
7. . Add the fenugreek seeds, cum-
min seeds, asafoetida, and 4 cups green chillies, slit sideways
turmeric powder. Mix well with without removing the stalk
a ladle. 6 cups curd

8|
4 cups salt green chillies in the curd mix-
2 tablespoons fenugreek seeds ture.
The following day remove the
Method chillies and dry in the sun once
again. Resoak them in_ the
1. Soak the fenugreek seeds in evening. Continue this process
12 cup water and grind to a every day till all the curd
fine paste. mixture is completely absorbed.
2. Mix the curd with the salt and Dry the green chillies in the sun
the fenugreek paste. till they turn cream in colour.
3. Soak the slit green chillies in Store in an airtight container
the curd mixture for 3-4 days. and use when required. Fry in
4. Shake the vessel every day. oil till black in colour.
5. On the fourth day remove the a Serve with curd rice.
green chillies and dry in the
sun for the whole day. In the, The perky dried chillies will keep for a
evening resoak the partly dried whole year.

82
 BASIC
RECIPES
These recipes are fundamental to TAMARIND JUICE
South Indian cooking. No doubt you
Pullt Thanneer
can buy Sambar Powder or Rasam
Powder off the shelf today but there’s Preparation Time: 10 min.
nothing like making your own. For Makes 1 cup
those who like the flavour of coconut
I have given an unusual Sambar lemon-sized tamarind
Powder with copra. Curry powder is 1 cup warm water
yet another special recipe of mine.
Just a sprinkling of it enlivens any Method
ordinary vegetable dish.
L: Soak the tamarind in warm
COCONUT MILK water for about 10 minutes.
2 Squeeze and extract the maxi-
Thengar Paal mum juice from the pulp. Keep
adding water, if necessary.
Preparation Time: 20 min.
Makes about 1 cup
SaMBAR SPO WIDER af
4 tablespoons grated coconut Sambar Podi 1
] cup hot water
Preparation Time: 30 min.
Method Makes 200 gm
eG Soak the grated coconut in hot
water for about 15 minutes. 1 tablespoon oil
2. Squeeze out the milk. 134 cups coriander seeds
7 cups red chillies
Quick Method 14 cup cummin seeds
112 tablespoons fenugreek seeds
1. Blend the grated coconut with 112 tablespoons peppercorns
1 cup warm water in a liquidiser 11g tablespoons mustard seeds
for a minute. 2 teaspoons turmeric powder
re Strain and squeeze out the milk. 2 teaspoons bengal gram dhal

83
 teaspoons red gram dhal RASAM POWDER
NO teaspoons poppy seeds Rasam Podi
v4 large sticks cinnamon
a few curry leaves Preparation Time: 30 min.
Makes 450 gm
Method
cups coriander seeds
i biy ~ the. ted chillies in 1 cups red chillies
tablespoon oil. 2 cup peppercorns
ee Roast dry all the other in- 34 cup red gram dhal
gredients separately till they give 4 cup bengal gram dhal
off a strong aroma. (Do not 12 tablespoon cummin seeds
roast the turmeric powder). 1 teaspoon turmeric powder
=), Powder fine all the ingredients ] small bunch curry leaves
together.
4. Store in an airtight container Method
and use when required.
1. Roast dry all the ingredients
separately except the turmeric
SAMBAR POWDER 2 powder.
_ Sambar Pod 2 2. Mix all the ingredients, powder
fine in a_ liquidiser (muxie),
Preparation Time: 30 min. adding the turmeric powder.
Makes 400 gm 3. Store in an airtight container
and use when required.
2 cups coriander seeds
2 cups red chillies
4 cup peppercorns MYSORE RASAM
14 cup cummin seeds POWDER
2 teaspoons fenugreek seeds Mysore Rasam Pod
2 teaspoons mustard seeds
12 cup bengal gram dhal Preparation Time: 20 min.
2 teaspoons poppy seeds Makes 200 gm
1 copra, grated
1 large stick cinnamon cups coriander seeds
2 teaspoons turmeric powder cup peppercorns
] big bunch curry leaves =~ cup cummin seeds
teaspoons fenugreek seeds
ethod bunch curry leaves
pe Roast dry all the ingredients cups red chillies
separately on a low heat till they teaspoons oil
give off a strong aroma. (Do teaspoons turmeric powder,
not roast the turmeric powder),
2. Grind together all the in- Method
gredients to a fine powder.
3. Store in an airtight jar and use 1. Roast dry the coriander seeds,
when required. peppercorns, cummin = seeds,

84
 fenugreek seeds and curry Mix all the ingredients together
leaves till they give off a strong and powder almost fine. This
aroma. Set aside. powder is used for poriyals like
2. Fry ther red chillies in the 3 Colocasia Roast etc.
teaspoons oil. Store the powder in an airtight
3. Powder fine the above _ in- container and use when re-
gredients together, adding the quired.
turmeric powder.
4, Store in an airtight container
and use when required. DOSAI CHILLI POWDER
Dosat Milagai Pod
CURRY POWDER
Curry Podi 2 teaspoons oil
114 cups red chillies
Preparation Time: 10 min. 12 cup black gram dhal
Cooking Time: 5 min. 12 cup bengal gram dhal
Makes 200 gm 14 cup sesame seeds
1 teaspoon asafoetida powder
3 teaspoons oil Z tablespoons jaggery, powdered
114 cups coriander seeds imarble-sized tamarind (optional)
3/4 cup bengal gram dhal salt to taste
12 cup black gram dhal
3/4 cup red chillies Method
2 teaspoons asafoetida powder
marble-sized tamarind 1. Fry the red chillies in the 2
salt to taste teaspoons oil. :
Method 2. Roast dry the black gram dhal, |
bengal gram dhal, asafoetida
Ae Roast dry the coriander seeds, powder and sesame seeds.
bengal gram dhal and _ black 3. Mix all the ingredients and
gram dhal. powder coarse. Add the salt. It
Ze Fry the red chillies in the 3 makes an excellent accompani-
teaspoons oil. ment to dosais and idlies.
 SUGGESTED MENUS
A typical well-planned South Indian Menu II
meal is a three-course one — rice Rice
with sambar, rasam and curd. Accom- Buttermilk Sambar (page 8)
paniments such as vegetables, salads, Mysore Rasam (page 20)
pickles, wafers and appalams are Yam Poriyal (page .23)
served on the side. Although there Cabbage Poriyal (page 24)
are no hard and fast rules, there are Carrot Salad (page 37)
certain traditional combinations which Mashed Amaranth (page 34)
so astutely complement each other Curd
that they are a perfect blend even in Grated Mango Pickle (page 80)
terms of nutritional content. No Fried Papadams
wonder the traditionalists are so picky Milk Payasam (page 68)
when it comes to mixing and match-
ing the dishes. For them a particular Menu III
vegetable dish alone can be served Spicy Sambar Rice (page 46)
with a particular sambar and none Lemon Rasam (page 16)
other. Potato Roast (page 27)
Cabbage Poriyal (page 24)
I have given a few elaborate menus. Ladies’ Fingers Curd Salad °
For those who love to entertain, there (page 39)
are two sumptuous buffet spreads. I Curd Rice (page 48)
have also given a few light menus — Colocasia Chips (page 67)
nothing fancy, nothing elaborate, just Gooseberry Pickle (page 79)
plain honest everyday fare. Almond Payasam (page 69)

Menu I Menu IV
Rice Rice
Small Onion Sambar (page 6) Dumpling Sambar (page 11)
Tomato Rasam (page 16) Drumstick Rasam (page 19)
Colocasia Roast (page 27) Plantain Stem Poriyal (page 24)
Beans Poriyal (page 22) Mashed Potato Poriyal (page 25)
Cucumber Curd Salad (page 38) Mixed Vegetable Curd Salad
Curd (page 38)
Instant Mango Pickle (page 79) Curd
Fried Papadams Fried Papadams
Vermicelli payasam (page 68) Hot Lemon Pickle (page 80)
Creamy Milk Pudding (page 69)

86
 For Buffet Spreads Simple Menus
Menu V Ik Rice
Coconut Rice (page 41) Mysore Rasam (page 20)
Mango Rice (page 44) Onion Chutney (page 77)
Parathas Capsicum Poriyal (page 23)
Mixed Vegetable Sagu (page 36) Fresh Cucumber Salad
Potato Masala (page 28) (page 37)
Cabbage Vadai (page 60) Curd
Small Onion Sambar (page 6) Roasted Appalams
Stuffed Brinjal Poriyal (page 26)
Masala Beans Poriyal (page 27) I.
—_— Rice
Garlic Rasam (page 18). Brown Coconut Chutney
Mixed Vegetable Curd Salad (page 77)
(page 38) Spicy Lentil Rasam (page 20)
Curd Plantain Stem Poriyal (page 24)
Colocasia Chips (page 67) Vegetable Medley (page 37)
Mango Pickle (page 81) Curd
Milk Payasam (page 68) Fried Appalams

Menu VI 1Gfe. Rice

Green Peas Rice (page 45) Curry Leaves Sambar (page 10)
Lemon Rice (page 42) Beans Dhal Poriyal (page 25)
Puris Ordinary Rasam (page 15)
Potato Song (page 34) Mango Curd Salad (page 39)
Vegetable Korma (page 35) Curd
Masala Dosai (page 53) Roasted Appalams
Small Onion Sambar (page 6)
Coconut Chutney 2 (page 76) IV. Rice
Beans Poriyal (page 22) Tamarind Kootu (page 30)
Vegetable Medley (page 37) Tomato Rasam (page 16)
Curd Vadai (page 60) Ladies’ Fingers Curd Salad
Curd Rice (page 48) (page 39)
Fried Papadams Mashed Potato Poriyal (page 25)
Instant Mango Pickle (page 79) Curd
Carrot-Cashew Payasam Fried Papadams
(page 69)

87
Y a Te 7 7 . 3 is

rr >o42°° ye) ax

= a a ae

ed gee
 GLOSSARY

ENGLISH HINDI TAMIL

almond badam baadam

amaranth leaves chholai-ka-sag mulaikeerai
aniseed saunf sombu
asafoetida hing perungayam
ash gourd petha poosanikal
banana (raw) kela vazhaikkai
bay leaves tejpatta brinji ilai
beans seem 4 beans
beans, cluster gwar ki phalli kothavarangai
beaten rice chiwada aval
beetroot chukandar beetroot
bengal gram dhal channa dhal kadalai parupu
bengal gram flour besan kadalai mavu
bitter gourd karela pagarkai
black gram dhal urad dhal ulutham parupu
brinjal /aubergine baingan kathirikkai
butter makhan vennal
buttermilk chhas/lassi/matha moru
cabbage bund gobhi muttaikos
capsicum/pepper simla mirch kudamilagai
cardamom elaichi elakkai
carrot gajjar carrot
cashewnuts kaju mundiri parupu
cauliflower phool gobhi kovippu,
cauliflower
chick peas kabuli channa kothukadalai
chilli (green) hara mirch pachai milagai
chilli (red) lal mirch vattral milagai
chow chow chow chow seemai kathirikkai,
chow chow
cinnamon dalchini lavanga pattal
cloves lavang krambu
coconut nartyal thengai
colocasia arvi chepangkizhangu
copra copra coparai
coriander leaves hara dhania kothamalli
coriander seeds dhania : kothamalliverai
cucumber kheera vellarikkai

89
cummin seeds jeera jeeragam
curds dahi thayir
curry leaves kadi atha karivepilai
dry ginger saunt chukku
drumsticks sajjan murungakkal
fenugreek seeds methi vendayam
fried gram dhal bhuna chana pottu kadalai
garlic lasoon oondu
gherkins kundru ovakkai
gingelly til ellu
inger adrak inji
Breen gram dhal moong dhal payatham parupu
groundnut moongphali verkadalai
agger ur vellam
ieee tabi nol khol knol khol
ladies’ fingers/okra bhindi vendaikkai
lime/lemon nimbu elumichampazham
mango (green) aam mangai
mango (ripe) aam mampazham
milk doodh paal
mint pudina udina
mustard seeds ral adugu
nutmeg jaiphal jhadhikkai
onion pyaz vengayam
onion, small pyaz chinna vengayam,
(shallot) sambar vengayam
omum ajwain omum
parboiled rice usna chaval puzhungal arisi
peas muttar pattani
peanut moongphali verkadalai
pistachio aoe pista
pepper, black ali mirch milagu
peppercorns kali mirch milagu
poppy seeds khas khas posta khasa khasa
potato alu urulaikizhangu
radish mooli mullangi
ragi
raisins
madua
kismis
kezhvaragu
dhratchai
red gram dhal arhar tuvaram parupu
refined flour maida maida
rice chaval arisi
ridge gourd toral peerkangai
saffron kesar kungumappu
Ba sabudana javvarisi
Salt namak uppu
semolina rava/sooji raval
snake gourd chachinda pudalangai
sugar cheeni chakkarai
sugar syrup sheera chakkarai pagu
tamarind imli puli
tapioca simla alu mara valli kizhangu
tomato tamatar thakkali
turmeric haldi manjal
vermicelli sewlan semlya
gehun
s
wheat godumai
whole wheat flour atta godumai mavu
yam jimikand/sooran chenai kizhangu

90
 SHOPPING INFORMATION
FOR “THE Um & USA.
BINA Dokal Bombay Bazar
241 Golders Green Rd. The Broadway, Southall 548 Valencia St.
London NW11 9PN Ealing, U.K. San Francisco, California 94710
Tel: 081-458 2366 Tel: (415) 621-1717
Dadu’s
BINA Upper Tooling Road Patel Brothers
1261-1265 Greenford Rd, Tooling, London,,
UK“ 2542 West Devon Ave.
Sudbury Hill, Middx Chicago, Illinois
Tel: 081-864 1985 Dadu’s Tel: (312) 764-1857
High Street
SIRA (CASH & CARRY) Wembly, U.K. Joys Foods & Gifts Shop
SUPER STORE (Siragro) 9186 Golf Rd.
13-15 King St, Southall, For Indian Vegetables: DesPlains, Illinois 60060
Middx UB2 4DG : Tel: (708) 296-6869
Tel: 081-843 9094, 081-571 1365 Fine Fresh Fare
Broadway, Southall House of Spices
T R SUTERWALA & SONS LTD F#ling, U.K. 7617 Broadway
Southbridge Way, The Green, Jackson Heights,
Fruits of Paradise New York 11373
Southall, Middx UB2 4BY
Broadway, Southall
Tel: 081-571 3252 V.S.V. Subzimandi
Ealing, U.K.
42-65 Main St.
V B & SONS Sakoni Flushing, New York 11355
V B House, Woodside End, Upper Tooling Road, Tel: (718) 359-6922
Alperton, Middx Tooling, London, U.K. . J
Tel: 081-900 1355 (4 lines) V.S.V. Subzimandi
Indian Ingredients’ 1538 Oaktree Rd.
V B & SONS available in U.S.A. Iselin, New Jersey 08830
218 Ealing Rd, Tel: (201) 603-0588
House of Spices
Wembley, Middx 5600, Harlsdale
Tel: 081-902 8579 ‘Houston, Texas 77036

VEERASWAMY’S Los Angeles

(FOOD PRODUCTS) LTD New India Sweet & Spices
20 Swallow St (off Regent St) 30-45, Diamond Bar Blvd.
London WIR 7HE No. E, Diamond Bar
Tel: 071-437 1414 California 91765
Tel: (716)860-3968

Gifto Cash & Carry India Sweet 8& Spices

The Broadway, Southall 18191, South Pioneer Blvd.
‘Ealing, UK. Artesia, California 91701
Tel: (310) 809-3191
 INDEX-I
Adai (Dhal Dosai) 56 Ellu Podi (Sesame Seeds Powder)
Araitha Sambar (Mixed Vegetable 49
Coconut Sambar) 7 Ellu Urundai (Sesame Toffee) 72
Ari Nellikkai Urugai (Gooseberry Elumichai Urugai (Hot Lemon
Pickle) 79 Pickle) 80
Avakkai (Mango Pickle) 81 Elumichampazha Rasam (Lemon
Aval Uppuma (Beaten Rice Rasam) 16
Uppuma) 66 Elumichampazha Sadam (Lemon
Avial (Mixed Vegetable Kootu) 32 Rice) 42
Ennai Kathirikkai (Stuffed Brinjal
Badam Payasam (Almond Poriyal) 26
Payasam) 69 Erisherri (Coconut Yam Kootu) 32
Basundi (Creamy Milk Pudding) 69
Beans Parupu Usili (Beans Dhal Godumai Dosai (Wheat Flour
Poriyal) 25 Dosai) 54
Beans Poriyal 22
Bissi Bele Hulli Anna (Spicy Idli (Rice Idli) 58
Sambar Rice) 46 Inji Rasam (Ginger Rasam) 17

Cabbage Vadai 60 Javvarisi Vadai (Sago Vadai) 62

Carrot-Mundriparupu Payasam Jeera-Milagu Rasam (Cummin
(Carrot-Cashew Payasam) 69 Seed Pepper Rasam) 17
Cauliflower Poritha Kuzhambu
(Cauliflower Sambar) 12 Kadugu Sadam (Mustard Seeds
Chakara Pongal (Sweet Pongal) 70 Rice) 46
Chapankizhangu Roast (Colocasia Kancheepuram Idli 59
Roast) 27 Kara Dosai (Spicy Dosai) 57
Chenatkizhangu Poriyal (Yam Karivepilat Kuzhambu (Curry
Poriyal) 23 Leaves Sambar) 10
Chenaikizhangu Varuval (Yam Karivepilai Podi (Curry Leaves
Chips) 67 Powder) 50
Chepangkizhangu Bonda Kathirikkai Rasavangy (Brinjal
(Colocasia Bonda) 64 Rasavangy) 31
Chepangkizhangu Varuval Kathirikkai Thuvaiyal (Brinjal
(Colocasia Chips) 67 Chutney) 78
Chow Chow Thuvatyal (Chow Keerai Masial (Mashed Amaranth)
Chow Chutney) 79 34
Chutney Podi (Chutney Powder) Kudamilagai Poriyal (Capsicum
51 Poriyal 23
Curry Podi (Curry Powder) 85 Kunjaladu (Laddu) 72
Kuzhambu (Ordinary Sambar) 5
Dosai (Ordinary Dosai) 52
Dosai Milagai Podi (Dosai Chilh Mangai Pachadi (Mango Curd
Powder) 85 Salad) 39
Mangai Sadam (Mango Rice) 44
93
Mangai Thokku (Grated Mango Pudina Thuvaiyal (Mint Chutney)
Pickle) 80 76
Masala Beans Poriyal 27 Pulippu Kootu (Tamarind Kootu)
Masala Dosai 53 30
Masala Vadai 61 Pulli Thaneer (Tamarind Juice) 83
Medu Vadai (Ordinary Vadai) 59 Pulliodarai (Tamarind Rice) 43
Milagai Thokku (Green Chilli
Pickle) 81 Ragi Dosai 55
Milagu Kuzhambu (Pepper Rasam (Ordinary Rasam) 15
Sambar) 9 Rasam Podi (Rasam Powder) 84
Moru Kootu (Buttermilk Kootu) 30 Rava Adai (Semolina Adai) 57
Moru Kuzhambu | (Buttermilk Rava Dosai (Semolina Dosai) 54
Rava Idli (Semolina Idli) 58
Sambar 1) 8
Moru Kuzhambu 2 (Buttermilk Rava Kesari (Semolina Pudding) 70
Rava Laddu (Semolina Laddu) 71
Sambar 2) 8
Moru Milagai (Dried Chilli) 81
Sagu (Mixed Vegetable Sagu) 36
Moru Rasam (Buttermilk Rasam)
Sambar Podi 1 (Sambar Powder 1)
18
83
Murungaikkai Rasam (Drumstick
Sambar Podi 2 (Sambar Powder 2)
Rasam) 19
84
Muttakos Poriyal (Cabbage Semiya Payasam (Vermicelli
Poriyal) 24 Payasam) 68
Mysore Bonda 63 Sundal 66
Mysore Kuzhambu (Mysore Thair Sadam (Curd Rice) 48
Sambar) 12 : Thair Vadai (Curd Vadai) 60
Mysore Pak (Gram Flour Burfi) 73 Thakkali Rasam (Tomato Rasam)
Mysore Rasam 20 16
Mysore Rasam Podi (Mysore Thakkali Sadam (Tomato Rice) 42
Rasam Powder) 84 Thakkali-Vellarikkai-Carrot
Mysore Vadai 61 Kosumalli (Vegetable Medley) 37
Thengai Burfi (Coconut Burfi) 74
Oothappam 53 Thengai Chutney 1 (Coconut
Chutney 1) 75
Paal Mithai (Milk Delight) 72 Thengai Chutney 2 (Coconut
Paal Payasam (Milk Payasam) 68 Chutney 2) 76
Paavakkai Pitlay (Bitter Gourd Thengai Paal (Coconut Milk) 83
Pitlay) 13 Thengai Podi (Coconut Powder) 50
Parupu Podi (Dhal Powder) 49 Thengai Sadam (Coconut Rice) 41
Parupu Thuvaiyal (Lentil Thengai Thair Pachadi (Coconut
Chutney) 78 Curd Salad) 38
Parupu Urundai Kuzhambu Thengai Thuvaiyal (Brown
(Dumpling Sambar) 11 Coconut Chutney) 77
Passhirattu (Green Gram Dosai) 56
Pattani Sadam (Green Peas Rice) Ulundu Sadam (Black Gram Dhal
45 Rice) 45
Payatham Parupu Masial (Mashed Uppu Pisiri Mangai (Instant
Green Gram Dhal) 34 Mango Pickle) 79
Peerkangai Tholi Thuvaiyal (Ridge Urulaikizhangu Bonda (Potato
Gourd Peel Chutney) 77 Bonda) 62 .
Polli (Jaggery Pancake) 71 Urulaikizhangu Dosai (Potato
Poondu Rasam (Garlic Rasam) 18 Dosai) 56
Poritha Kootu (Dhal Kootu) 29 Urulaikizhangu Podimas (Mashed
Poritha Rasam (Spicy Lentil Potato Poriyal) 25 -
Rasam) 20 Urulaikizhangu Vadai (Potato
Potato Paliya (Potato Masala) 28 Vadai) 61
Potato Song 34
Pudalangai Milagu Kootal (Snake Vatral Kuzhambu (Spicy Tamarind
Gourd Kootu) 33 Sambar) 10
94
Vazhaithandu Poriyal (Plantain Vellerikkai Kosumalli (Fresh
Stem Poriyal) 24 Cucumber Salad) 37
Vazhakkai Podi (Green Plantain Ven Pongal (Rice Pongal) 47
Crumble) 51 ' Vendakkai Thair Pachadi (Ladies’
Vazhakkai Poriyal (Plantain Fingers Curd Salad) 39
Poriyal) 28 Vengaya Pakoda (Onion Pakoda)
Vegetable Bajji 64 65
Vegetable Bonda 63 Vengaya Sambar (Small Onion
Vegetable Korma 35 Sambar) 6
Vegetable Rava Uppuma 65 Vengaya Thuvaiyal (Onion
Vella Dosai (Jaggery Dosai) 55 Chutney) 77
Vellarikkai-Thakkali-Vengaya Verkadalai Burfi (Peanut Burfi) 73
Pachadi (Mixed Vegetable Curd Verkadalai Podi (Peanut Powder)
Salad) 38 49

95
 INDEX-II
Almond Payasam (Badam Coconut Curd Salad (Thengai
Payasam) 69 Thair Pachadi) 38
Coconut Milk (Thengai Paal) 83
Beans Dhal Poriyal (Beans Parupu Coconut Powder (Thengai Podi) 50
Usili) 25 Coconut Rice (Thengai Sadam) 41
Beans Poriyal 22 Coconut Yam Kootu (Erisherri) 32
Beaten Rice Uppuma (Aval Colocasia Bonda
Uppuma) 66 (Chepangkizhangu Bonda) 64
Bitter Gourd Pitlay (Paavakkai Colocasia Chips (Chepangkizhangu
Pitlay) 13 Varuval) 67
Black Gram Dhal Rice (Ulundu Colocasia Roast (Chepangkizhangu
Sadam) 45 Roast) 27
Brinjal Chutney (Kathirikkai Creamy Milk Pudding (Basundi) 69
Thuvaiyal) 78 Cummin Seed Pepper Rasam
Brinjal Rasavangy (Kathirikkai (Jeera-Milagu Rasam) 17
Rasavangy) 31 Curd Rice (Thair Sadam) 48
Brown Coconut Chutney (Thengai Curd Vadai (Thair Vadai) 60
Curry Leaves Powder (Karivepilai
Thuvaiyal) 77
Buttermilk Kootu (Moru Kootu) 30
Podi) 50
Buttermilk Rasam (Moru Rasam) Curry Leaves Sambar (Karivepilai
Kuzhambu) 10
18
Curry Powder (Curry Podi) 85
Buttermilk Sambar 1 (Moru
Kuzhambu 1) 8
Dhal Dosai (Adai) 56
Buttermilk Sambar 2 (Moru
Dhal Kootu (Poritha Kootu) 29
Kuzhambu 2) 8
Dhal Powder (Parupu Podi) 49
Dosai Chilli Powder (Dosai Milagai
Cabbage Poriyal (Muttakos
Podi) 85
Poriyal) 24
Dried Chilli (Moru Milagai) 81
Cabbage Vadai 60 Drumstick Rasam (Murungaikkai
Capsicum Poriyal (Kudamilagai
Rasam) 19
Poriyal) 23 Dumpling Sambar (Parupu
Carrot-Cashew Payasam
Urundai Kuzhambu) 11
(Carrot-Mundriparupu Payasam)
69 Fresh Cucumber Salad (Vellerikkai
Cauliflower Sambar (Cauliflower Kosumalli) 37
Poritha Kuzhambu) 12
Chow Chow Chutney (Chow Chow Garlic Rasam (Poondu Rasam) 18
Thuvaiyal) 79 Ginger Rasam (Inji Rasam) 17
Chutney Powder (Chutney Podi) Gooseberry Pickle (Ari Nellikkai
51 Urugai) 79 :
Coconut Burfi (Thengai Burfi) 74 Gram Flour Burfi (Mysore Pak) 73
Coconut Chutney 1 (Thengai Grated Mango Pickle (Mangai
Chutney 1) 75 Thokku) 80
Coconut Chutney 2 (Thengai Green Chilli Pickle (Milagai
Chutney 2) 76 Thokku) 81
Green Gram Dosai (Passhirattu) 56 Mysore Vadai 61
Green Peas Rice (Pattani Sadam)
45 Onion Chutney (Vengaya
Green Plantain Crumble Thuvaiyal) 77
(Vazhakkai Podi) 51 Onion Pakoda (Vengaya Pokoda)
65
Hot Lemon Pickle (Elumichai Oothappam 53
Urugai) 80 Ordinary Dosai (Dosai) 52
Ordinary Rasam (Rasam) 15
Instant Mango Pickle (Uppu Pisiri Ordinary Sambar (Kuzhambu) 5
Mangai) 79 Ordinary Vadai (Medu Vadai) 59

Jaggery Dosai (Vella Dosai) 55 Peanut Burfi (Verkadalai Burfi) 73

Jaggery Pancake (Polli) 71 Peanut Powder (Verkadalai Podi)
49
Kancheepuram Idhi 59 Pepper Sambar (Milagu
Kuzhambu) 9
Laddu (Kunjaladu) 72 Plantain Poriyal (Vazhakkai
Ladies’ Fingers Curd Salad Poriyal) 28
(Vendakkai Thair Pachadi) 39 Plantain Stem Portyal
Lemon Rasam (Elumichampazha (Vazhaithandu Portyal) 24
Rasam) 16 Potato Bonda (Urulaikizhangu
Lemon Rice (Elumichampazha Bonda) 62
Sadam) 42 Potato Dosai (Urulaikizhangu
Lentil Chutney (Parupu Dosai) 56
Thuvaiyal) 78 Potato Masala (Potato Paliya) 28
Potato Song 34
Mango Curd Salad (Mangai Potato Vadai (Urulaikizhangu
Pachadi) 39 Vadai) 61
Mango Pickle (Avakkai) 81
Mango Rice (Mangai Sadam) 44 Ragi Dosai 55
Masala Beans Poriyal 27 Rasam Powder (Rasam Podi) 84
Masala Dosai 53 Rice Idli (Idli) 58
Masala Vadai 61 Rice Pongal (Ven Pongal) 47
Mashed Amaranth (Keerai Masial) Ridge Gourd Peel Chutney
34 (Peerkangai Tholi Thuvaiyal) 77
Mashed Green Gram Dhal
(Payatham Parupu Masial) 34 Sago Vadai (Javvarisi Vadai) 62
Mashed Potato Poriyal Sambar Powder 1 (Sambar Podi
(Urulaikizhangu Podimas) 25 1) 83
Milk Delight (Paal Mithai) 72 Sambar Powder 2 (Sambar Podi
Milk Payasam (Paal Payasam) 68 2) 84
Mint Chutney (Pudina Thuvaiyal) Semolina Adai (Rava Adai) 57
76 Semolina Dosai (Rava Dosai) 54
Mixed Vegetable Coconut Sambar Semolina Idli (Rava Idli) 58
(Araitha Sambar) 7 Semolina Laddu (Rava Laddu) 71
Mixed Vegetable Curd Salad Semolina Pudding (Rava Kesari) 70
(Vellarikkai-Thakkali-Vengaya Sesame Seeds Powder (Ellu Podi)
Pachadi) 38 49
Mixed Vegetable Kootu (Avial) 32 Sesame Toffee (Ellu Urundai) 72
Mixed Vegetable Sagu (Sagu) 36 Small Onion Sambar (Vengaya
Mustard Seeds Rice (Kadugu Sambar) 6
Sadam) 46 Snake Gourd Kootu (Pudalangai
Mysore Bonda 63 Milagu Kootal) 33
Mysore Rasam 20 Spicy Dosai (Kara Dosai) 57
Mysore Rasam Powder (Mysore Spicy Lentil Rasam (Poritha
Rasam Podi) 84 Rasam) 20
Mysore Sambar (Mysore Spicy Sambar Rice (Bissi Bele
Kuzhambu) 12 Hulli Anna) 46
G7
Spicy Tamarind Sambar (Vatral Vegetable Korma 35
Kuzhambu) 10 Vegetable Medley
Stuffed Brinjal Poriyal (Ennai (Thakkali-Vellarikkai-Carrot
Kathirikkai) 26 Kosumalli) 37
Sundal 66 Vegetable Rava Uppuma 65
Sweet Pongal (Chakara Pongal) 70 Vermicelli Payasam (Semiya
Tamarind Juice (Pulli Thaneer) 83 Payasam) 68
Tamarind Kootu (Pulippu Kootu)
30 Wheat Flour Dosai (Godumai
Tamarind Rice (Pulliodarai) 43 Dosai) 54
Tomato Rice (Thakkali Sadam) 42
Tomato Rasam (Thakkali Rasam) Yam Chips (Chenaikizhangu
16 Varuval) 67
Yam Poriyal (Chenaikizhangu
Vegetable Bajji 64 Poriyal) 23
Vegetable Bonda 63

98
Chandra Padmanabhan, an expert cook,
has been turning out delicious meals for
her family and friends for the past
twenty-five years. Over the years, she has
constantly experimented with various
styles of cooking and_ ingeniously
adapted them to suit the vegetarian
palate. She is the cookery columnist of
Madras Musings, a fortnightly published
from Madras. She works in a publishing
house.

ISBN 81-7223-032-X

Rs 145 COOKERY