Kothamalli, karvapulla,pudina thokku.
(coriander, curry and mint leaves pickle)

Ingredients:-
coriander leaves 2-cups, curry leaves -1cup,mint leaves-1cup,
ginger-50gms
Red chilles-9 nos
Tamarind- lemon size ball
Mustard seeds- 2 teaspoons
Fenugreek seeds-1 teaspoon
Sesame oil- 4 tablespoons
Turmeric pwd- 1/2 teaspoon.
Salt-1 1/2 teaspoon.

Method
Wash all the 3 leaves separately and spread it in a towel to remove excess .Remove skin, wash and cut ginger into small pieces.
Dry roast 1 teaspoon of mustard and fenugreek seeds separately, cool it and powder it.
Take a pan pour 1 tablespoon oil ,fry 7 red chillies, remove. In the same oil add ginger, coriander leaves and mint leaves fry for about 2-3 mnts, then add the curry leaves and fry for a mnt.
After it cools grind together, fried red chilli, all 3 leaves with ginger, tamarind, turmeric pwd and salt adding little water.
Heat the remaining oil in the pan and add the paste slowly and cook on the medium heat stirring continuously. when it thickness add the powder and stir for 2 mnts. your thokku is ready.
Enjoy with steaming idli, dosai ,chappathi ,curd rice or just add it to steaming rice with few drops of sesame oil along with a papad.

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Ingredients –

Raw rice –         1 cup

Jaggery –           1 cup

Cardamom powder –   1/4 tsp

Ghee –                           1tbsp

Oil

Method –

Soak rice in water for 2 hours. Grind the rice first and then add the jaggery to the rice paste and grind together. The batter should be thicker than a dosa batter. Add cardamom and ghee. Heat the appam pan / paniyaram pan. Add ghee / oil in each hole. When the ghee /oil is warm pour a full spoon of batter. When its cooked on one side turn it and cook the other side. Remove appam and enjoy sweet appam. Use a wooden skewer to turn and remove the appam.( If you are using jaggery that has impurities, first mix together jaggery and water, heat it, strain the impurities and then grind rice with this jaggery water.)

An instant and quick snack. Ingredients: – Poha-1 cup, dhaniya seeds—1 teaspoon, sauf –1 teaspoon, ajwain—1/4 teaspoon, curd—2 tablespoons, fresh dhaniya and salt. Method Wash and soak the poha for 2 mnts, drain the water. Coarsely powder dhaniya seeds, sauf and ajwain, mix these powder to the poha. Add the coriander leaves, salt and curd and mix well. Heat oil in a kadai , make small balls of the mixture and deep fry the balls. Poha Kunik is ready.

Ingredients Rajam — 1cup Coconut pieces — 2 tbsp Sesame oil —- 1 tbsp Curry pwd — 1 tsp Salt — 1/2 tsp Mustard seeds — 1/2 tsp Dry red chilli —- 2

Method Soak rajam for 5-6 hrs. Pressure cook the rajam. Heat the oil, add the mustard seeds when they crackle add the red chillies pieces. Add this to the cooked rajam. Add salt ,coconut pieces and curry pwd. Stir everything together. Cook the the water is observed. Rajam Sundal ready.

CAPSICUM PULINJI
https://sujatasrecipes.blog/2020/01/05/watch-capsicum-puliinji-on-youtube/

CARROT THOGAYAL
https://sujatasrecipes.blog/2020/07/19/carrot-thogayal/

BEETROOT PACHADI
https://sujatasrecipes.blog/2020/08/27/beetroot-pachadi/

VENDAKKAI – KATHIRIKAI PACHADI
https://sujatasrecipes.blog/2020/02/24/vendakkai-kathirika-pachadi/

MATHAN ERISSERY
https://sujatasrecipes.blog/2020/07/09/mathan-erissery/

PACHA PAYARU PORIYAL /PODUTHUVAL
https://sujatasrecipes.blog/2022/09/05/pachai-payaru-poriyal-poduthuval/


CHENAI-VAZHAKKAI MENKKUPURATTI
https://sujatasrecipes.blog/2022/09/05/chena-vazhakkai-mezhukkupuratti/

MYSORE-RASAM
https://sujatasrecipes.blog/2022/09/06/mysore-rasam/

SAMBAR
https://sujatasrecipes.blog/2022/09/05/sambar/

RASAKALAN
https://sujatasrecipes.blog/2020/02/15/rasakalan/

ELANEER PAYASAM
https://sujatasrecipes.blog/2021/10/01/elaneer-payasam-tender-coconut-payasam/

AVAL PAYASAM
https://sujatasrecipes.blog/2020/11/23/aval-payasam/

Adding one more rasam recipe to the blog. Here, the main difference is the Rasam Powder.

Ingredients
Dry fry the below ingredients and powder it.
Dhaniya  — 1 cup
Dry chili  — 1/2 cup
Jeera —-     1 tbsp
Pepper—-   1 tbsp
Tuvar dal  —- 2 tbsp
Methi —-       1/2 tsp
Mustard  —-  1/2 tsp

Toor Dal — 1/4 cup Tamarind —- Lemon size Tomatoes —– 2 Turmeric pwd —- 1/4 tsp Salt —– 1 tsp Asafetida —- 1/4 tsp Jaggery —– 1 tsp Mustard seeds —- 1 tsp Cummin seeds —- 1/2 tsp Ghee —- 1 tsp Few curry leaves

METHOD Pressure cook the toor dal. Soak the tamarind in water. Cook 2 medium size tomatoes in tamarind water adding salt, turmeric powder, asafoetida,jaggery and rasam powder.  Add the cooked toor dal after 5mnts . Heat ghee in a pan ,add the mustard seeds, when they start cracking add the cumin seeds and curry leaves. Pour this over the rasam .

Ingredients Capsicum, brinjal, Red pumpkin — 1 cup Toor Dal —- 3/4 cup Tamarind —- Lemon size Coconut —- 1/2 cup Channa dal —- 2 tbsp Coriander seeds —- 1 tbsp Fenugreek seeds —- 1/4 tbsp Dry red chilli —- 4 Mustard seeds —- 1/4 tbsp Turmeric pwd —– 1/4 tsp Salt —– 1 1/2 tsp Asafetida —– 1/4 tsp Oil —– 4 tbsp Few curry leaves. Optional Jaggery —– 1/2 tbsp.

Method Wash and cook the toor dal in a pressure cooker. Soak tamarind in water. Cook the cut vegetables in tamarind water along with turmeric,salt,asafoetida and jaggery. Heat 3 tbsp oil and fry channa dal, coriander seeds ,fenugreek seeds and red chillies. Grind the fried ingredients with coconut into a paste. Once the vegetables are cooked add the cooked dal and coconut paste, add extra water to get correct consistency. Boil the sambar for 2-3 minutes and put off the heat. Heat the remaining oil,add the mustard seeds, when they crackle add the curry leaves and add this to the Sambar. Enjoy hot sambar with rice, idli, dosai or any other tiffin.