Rasam is very famous side in South India and prepared in most of the south Indian Families. Rasam rice would be must in most the lunch meal. Rasam rice served along with vadam or pappad makes a very good combination. Most of the kids love white rice mixed up with rasam.
Tamarind / Puli
Appalam Vatha Kulambu / Appla Vatha Kulambu
Vatha Kulambu is a very famous brahmin side dish. This is a chettinadu special vatha kulambu. This is normally prepared with vathal ( sun dried vegetables ). Applam can be replaced with dry broad beans / dry ladies finger etc. Thick tamarind sauce with sun dried vegetables cooked in sesame oil tastes heavenly with steamed white rice.
Dhal Sambar / Murungakkai Sambar ( Paruppu Kulambu )
Will there be a week without dhal sambar at my house ? should be the question. I love the version of drumstick / Murungagkkai sambar. This is a common gravy served in any parties at my place. A traditional kongunadu paruppu samber.
Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam
I’ve always loved the puliyodharai served in temples and always wanted to make it at home to have it when ever I feel like. This is the closest I could getto that temple one.
The key is the masala powder and roasted peanut added to the recipe. At my home they never used to add the podi but I like it with the podi. it gives the nice aroma.
Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam
Author:
Ingredients
- Tamarind – big lemon size
- Rice – 4 cup
- Sesame oil – 4 tsp
- Mustard seed – 1/4 tsp
- Channa dhal – 1 tsp
- Asafoetida – 1 pinch
- Red chili – 7 nos
- Curry leaves – 1 strand
- Peanut – 1/2 cup
- Turmeric Powder – 1 tsp
- To fry and grid :
- Red Chili – 5 nos
- Channa dhal – 2 tsp
- Coriander seed – 2 tsp
- Fenugreek seed – 1/4 tsp
- Sesame seed – 1 tbsp
Instructions
PREP:
- Extract tamarind juice to not more than 1- 1.5 cups.
- Fry the items given in to fry in a pan with little oil until golden brown and the sesame seed starts crackling. Grind this to fine powder.
COOKING:
- Heat oil – 4 tbsp in a pan, when it’s hot, add mustard, channa dhal, asafoetida, red chili, peanut, curry leaves and fry this for a minute.
- Remove the fried peanut at this stage if you like it crunchy which is the way I do it. But it’s optional step.
- Add tamarind juice extract, turmeric and salt. Allow this to cook till oil separates in medium flame and stir often, it going to take around 20-30 mins.
- Add ground powder – 2 tsp and mix well. Keep it on the stove for about 5 minutes in low flame.
- Add the rice and mix gently. Taste for salt and add if required.
- Add the remaining ground powder if any now and allow the rice mix to stay for 30 min before serving.
TIPS:
- Use the whole batch of ground powder if needed for enhanced taste.
- Peanut enhances the taste
- Cashew nuts can also be added to enhance the taste.
- You can grind the podi in bulk and save it in refrigerator for future usage upto 2 months.
(*) Serve with Pappads, Applam, Vadam.
Wheat Flour Dosa / Peanut Chutney (Groundnut Chutney)
When I was young, I always go to my grand ma’s house for any holidays. She makes it for dinner almost every day with Tomato sambar and Coconut Chutney. She grinds the chutney in hand grinder and the taste used to be awesome, it is still in my tongue. Wheat dosa is very healthy one and a substitute for chapathi. The variations can be done with chopped onion, green chili and coriander leaves added to it. Best tastes with coconut Chutney, Peanut chutney or any of the fav Chutnies.
Onion Chutney for Idli / Vengaya Chutney
Spicy onion and red chili chutney. Tastes good with any sort of dosa or idili. Can be prepared and refrigerated for 2-4 days.
