In Tamilnadu, we use rice, urad dhal and fenugreek ground mixture for making dosa, Idili and paneeyaram.
The softness depends on the ratio of these items mixed together for grinding.
Dosa, Idli are a common tiffins in South India homes. At any house these two will be a meal course either for breakfast or dinner. This is a Chettinadu special gravy and different from the usual one prepared. Have fun !!
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.
Channa masala is a very tasty Punjabi side dish for roti varieties from North India. It’s severed mostly with the breakfast items. Makes a very tasty combo with roti’s, adding few raw finely chopped red onion enhances the taste.
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.
A simple version of kongunadu bottle gourd fry which matches well with white rice. I remember plucking fresh vegetable from our form and cooked. Those tasted really good.
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: Sashi
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.
