Okra Pachadi

This is another pachadi which is a wonderful combination for Molagootal (see receipe). The main ingredients are as follow...

Ingredients:-

1. Okra - one Medium cup (cut it into an inch sized)
2. Tamarind - a small marble sized (Goligundu alavu) or 1 tbsp paste
3. Mustard - 1 tsp
4. Fresh coconut - 2 tsp
5. Red chillies - 1 or 2 (acc to taste)
6. Salt to taste
7. Turmeric powder - 1/4 tsp
   
8. Jaggery - 2 tsp

For seasoning:-

1. Oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Red chillies - 1
4. Asafoetida powder - a pinch

There are two ways of making this pachadi, one is, take a small pan, pour a drop of oil, heat it and add 1 tsp mustard seeds + Coconut + red chillies (said in ingredients), fry it till golden brown and grind it into a paste. Second method is, just fry the red chillies only in a small pan to golden brown, add it with raw mustard seeds + coconut and grind it into a fine paste. You choose either one.

Now take a pan, pre heat the oil, add mustard seeds for seasoning, when it splutters add red chillies, asafoetida powder and Cut okra to it. Saute for a minute. Now add tamarind paste to it. Add a small cup of water, salt and turmeric powder and let the okra cook for 7 mts. Now add the mustard +coconut+red chillies paste to it and again let it boil for another 7 mts. By then, everything will be mixed. Now add the jaggery to it. If necessary add some more water(not much). If you need thicker consistency, take 1 tsp rice flour mix it with 3 tbsp water and pour it on top of the ingredients (this is optional). When you add jaggery, the pachadi will automatically become thicker. Turn off the stove when you get the required consistency. This pachadi can be used as a side dish for chapathi also.

Ginger Pachadi

This is another receipe most common in Kerala Iyer house. Ginger is good for digestion. The main ingredients are as follow...

Ingredients:-

1. Ginger - 2 tsp
2. Green chillies - 1 or 2 according to taste
3. Fresh Coconut - 2 tbsp
4. Sour curd - one medium cup
5. Salt to taste
6. Oil - 1/2 tsp
7. Mustard seeds - 1/4 tsp
8. Asafoetida powder - a pinch

This pachadi is very simple and easy to make. First take ginger + Green chillies + Fresh coconut + salt and grind it into a fine paste. Add a little bit of water while grinding. Now add the sour curd (or thick Buttermilk) to the paste and mix it well. This is ginger pachadi. Take a small pan, pre heat the oil, add mustard seeds and asafoetida powder, when it splutters pour it into the pachadi. Mix it well and serve it with Sambar Rice or any variety rice.

Spinach - curry

We even call this "Keera sundal". As I said earlier, I use frozen spinach. This is I do this curry. The main ingredients are as follow...

Ingredients :-

1. Spinach - 1 box
2. Onion - 1 finely chopped
3. Salt to taste
4. Curry Powder - 1/2 tsp
5. Green chillies - 1 (can also be avoided if we use more curry powder)
6. Fresh coconut - 1 1/2 tbsp

For seasoning:-

1. Mustard seeds - 1/2 tsp
2. Oil - 2 tsp
3. Urid dal - 1/2 tsp
4. Asafoetida powder - a pinch
5. Red chillies - 1 (can be avoided if we use both curry powder and green chillies)

First thaw the frozen spinach and cook it in the microwave using a microwave safe vessel, for 6 mts. Take a wide pan, pre heat the oil, add mustard seeds, when it splutters add, urid dal, asafoetida powder, Red chillies(optional), green chillies, and fry it till it turns golden brown. Now add the chopped onion to it and cook it for another 2 mts. till the onion turns golden brown. Now add the spinach to it and mix it thoroughly. Now add salt and curry powder and cook it for another one minute. The ingredients should not be wet or watery. It should be dry, Now turn off the stove and sprinkle the coconut on top of it.

Note:-We can also avoid using onion in this receipe. Can also use coconut oil instead of canola or olive oil. This curry will be a good side side for rice and this itself can be mixed with rice and we can have it as spinach rice. It will be really good and healthy. Try this and lemme know your comments.

Beetroot - Onion curry

Beetroot - A good source of fibre, no fat vegetable with few calories. This is how I do this curry and my kids love to eat this. The main ingredients are as follow..
Ingredients:

1. Beetroot - 21/2 cups (chop it into cubes)
2. Onion - 1 cup ( finely chop it)
3. Salt to taste
4. Turmeric Powder - 1/4 tsp (may not visible, I add this)
5. Curry Powder - 3/4 tsp
6. Garam Masala Powder - 1/4 tsp (optional)
7. Fresh coconut - 1 tbsp

For seasoning:

1. Oil - 1 1/2 tsp
2. Mustard seeds - 1/2 tsp
3. Cumin seeds - 1/4 tsp
4. Urid dal - 1/2 tsp
5. Red chillies - 1
6. Asafoetida powder - a pinch
7. curry leaves - 10 nos.
   

First wash and cut the beetroot into cubes and pressure cook upto 2 whistles. Now take a wide pan, preheat the oil, add mustard seeds, when it splutters add, cumin seeds, urid dal, red chillies, asafoetida powder and fry it for a minute. Now add the chopped onion and fry it till it turns transperant. Add the cooked beetroot to it. Add salt, turmeric powder, Curry powder and garam masala powder to it and mix it well. Turn off the stove when everything get mixed thoroughly. Sprinkle the fresh coconut and garnish it with curry leaves. Beetroot curry is ready to serve

Broccoli - peas curry

Brocoli is a vegetable rich in fibre and vitamin C. I use frozen chopped broccoli to make curry. You can use the fresh broccoli too. This is how I do this curry. The main ingredients are follows..

Ingredients:-

1. Broccoli - 1 box (frozen)
2. Peas - 1 small cup (can use frozen)
3. Salt to taste.
4. Coconut - 1 tbsp

For seasoning:-

1. oil - 1 tsp
2. mustard seeds - 1/2 tsp
3. Urid dal - 1/2 tsp
4. Asafoetida - a pinch
5. Red chillies - 1 or 2
   
6. curry leaves - 10 nos.

First open the frozen broccoli box and put it in a microwave safe vessel. Also put the frozen peas on top of it and cook it for 6 to 8 mts.(accordingly) in microwave. Take it out and drain it. Take a wide pan, pre heat the oil, add mustard seeds when it splutters add urid dal, and asafoetida powder and fry it till everything turns into golden brown. Do not burn the ingredients. Now add the broccoli & peas to it. Add salt and saute for 2 mts. Sprinkle coconut on top of it and mix it well. Now broccoli - peas curry is ready to serve.

Raddish-Potato curry

In my mom's place we raddish only in Sambar. This is something which I tried myself (sondha saagithyam!) but it came out really well. The main ingredients are as follows:
Ingredients:-

1. Raddish - 1 (if its big; 2 if its small)
2. Potato - 2
3. Onion - 1 (finely chopped)
4. Garlic - 1 clove (finely chopped - can also be avoided)
5. Ginger - a small piece
6. Curry powder - 1/2 tsp
7. Garam masala powder - 1/4 tsp
8. Green chillies - 1(acc to taste)
9. Oil - 2 tsp
10. Mustard seeds - 1/2 tsp
11. urid dal - 1/2 tsp
12. cumin seeds - 1/4 tsp
13. Asafoetida powder - a pinch
14. Turmeric powder - 1/4 tsp
15. Coriander leaves - 1 tbsp

First, pressure cook the raddish and potato upto 2 whistles. Remove the skin and mash it. Keep it aside. Now take a wide pan, pre heat the oil, add mustard seeds, when it splutters add urid dal, cumin seeds, asafoetida powder, green chillies and stir it for a minute. Add the finely chopped onion to it and stir it. Now add turmeric powder, salt and curry powder (See Receipe) to it and stir it for 2 mts. Now add the mashed raddish and potato to it and mix everything well. Finally add the garam masala powder to it and let it cook for another 2 mts. Make sure the onion mixes with the raddish-potato. Now Raddish-potato curry is ready to serve. Garnish it with Coriander leaves.

Potato Curry

Potato - which is a favourite vegetable for all of us. Here are the main ingredients for the receipe...

Ingredints:-

1. Potato - 3-5 (washed)
2. Onion - 1 (if its big or 2 if its small)
3. Oil - 1 tbsp
4. Turmeric powder - 1/4 tsp
5. Curry powder - 1 tsp
6. Salt to taste
7. Mustard seeds - 1/4 tsp
8. Cumin seeds - 1/4 tsp
9. Asafoetida powder - a pinch
   
10. Curry leaves - 10 nos.

First pressure cook the potato and cut them into pieces. If you want you can remove the skin. Take a wide pan, pre heat the oil add mustard seeds, when it splutters add cumin seeds, curry leaves and asafoetida powder. Now add the finely chopped onion. Stir it till the onion turns golden brown. Add the turmeric powder, salt and curry powder (see Receipe) and mix it thoroughly till the onion absorbs the flavour. Now add the cooked potato pieces to it and mix it carefully. Do not mash the potato while mixing. Make sure everything mixes well properly. Now potato curry is ready to serve. Garnish it with coriander leaves

Idly

One of the most healthiest receipe. Its easy to make (ofcourse we need to prepare the batter!!) This is the most popular breakfast receipe. In my in laws place, we will have this for breakfast atleast thrice a week... I learned this receipe from my MIL and this is she do this everytime. The main ingredients are as follow...

Ingredients:-

1. Idly Rice or Boiled rice - 3 cups
2. Urid dal - 1 cup
3. Fenugreek seeds - 1 tsp
4. Salt - 11/4 tsp (or acc to taste)

Soak the rice for minimum 6 hours in water. Also soak urid dal and fenugreek seeds in the same container for 4 hours. can even soak it for 6 hours cos some people may forget to do that (ME!!). First grind the urid dal and fenugreek seeds in a wet grinder (or some kind of blender), adding water until it becomes thicker. It may take 25 to 30 mts. Urid dal needs more water than rice. When it is ready, pour it in a vessel. Now grind the idly rice in the same manner. This may take 30 to 35 mts. Now pour this batter into the urid dal batter. Add salt and mix it thoroughly with your hand(this is very important). Do not use spoon or spatula for mixing. Keep it aside, to ferment. Do not keep the batter in refrigerator before fermentation. I usually make this batter in the night around 8 pm and keep it aside. It will ready for next day evening tiffin.


To make idly, mix the batter well. Take the idly mould, spread some oil in it (preferably sesame oil) and pour the batter in the moulds and steam cook it for 15 to 18 mts. In order to see whether it is ready or not, use the back side of a spoon or knife or toothpick or match stick and insert it into the idly. It should come out clean when you take it, without any batter. This means the idly is ready to serve. Serve it with chutney or sambar(see receipe) or Idly molagapodi.

Tindora curry

"Kovakkai" - This is how we call this Tindora. Its good for diabetic patients to eat this Tindora atleast once a week. The main ingredients are as follows..

Ingredients:-

1. Tindora (Kovakkai) - 3 cups (chop it lengthwise)
2. Turmeric powder - 1/2 tsp
3. Salt to taste
4. Curry powder - 1/2 tsp
5. Oil - 1 1/2 tsp
6. Mustard seeds - 1/2 tsp
7. Urid dal - 1/2 tsp
8. Cumin seeds - 1/4 tsp
9. Onion - 1 (finely chopped (1/2 if its big))
10. Tomato - 1 (finely chopped)
11. Red chillies - 1 or 2.
12. Coriander leaves - 1 tbsp
13. Curry leaves - 5 nos.
    

First pressure cook Tindora upto 2 whistles. Do not over cook. Take a wide pan, pre heat the oil, add mustard seeds when it splutters, add urid dal, red chillies and cumin seeds. Fry it for a minute. Now add onion and fry it till it turns into golden brown. Now add tomatoes to it and saute for a minute. Now add tindora with the onion-tomato mix and add salt, curry powder (see receipe) and turmeric powder to the vegetables and mix everything well for 2 to 3 minutes. While using a spoon or spatula, do not mash the vegetables. Garnish it with Coriander leaves and curry leaves.

Mango pachadi

This is one of the yummiest receipe and its easy to make. The main ingredients are as follow.
Ingredients:-

1. Raw mango - 1/2 (chop it into cubes)
2. Turmeric powder - 1/2 tsp
3. salt to taste
4. Jaggery - 1 tbsp

For Seasoning:-

1. oil - 1 tsp
2. mustard seeds - 1/2 tsp
3. Urid dal - 1/4 tsp
4. Red chillies - 1
5. Curry leaves - 5 or 6 nos.

Take a wide pan, put the mangoes in it and add a cup of water, turmeric powder and salt to it. Let it cook for 10 mts. The mango should be tender. Now add the jaggery to it and let it boil for another 2 mts. The consistency should be kind of thick and watery. You should be able to pour it. If its more watery, mix a teaspoon of rice flour with 3 or 4 tbsp water and pour it on top of it and let it boil for another 2 mts. Pachadi is ready now. Now pre heat the oil in a seasoning pan, add mustard seeds, when it splutters add urid dal, red chillies and asafoetida powder. Fry it till golden brown. Pour it on top of the Pachadi and put the curry leaves on top of it. Mix it well. Now pachadi is ready to serve. It will have sour taste from mango, sweet taste from jaggery and spicy taste from red chillies.

Mango kozhambu

"Manga kootan" - this is how we call it in my mom's place. This is more like more kozhambu. This is how I do mango kootan. The main ingredients are as follow..

Ingredients:-

1. Raw mango - 1/2 (chop it into cubes)
   
2. Turmeric powder - 1/2 tsp
3. Salt to taste
4. Fenugreek seeds - 1 tsp
5. Red chillies - 3 or 4
6. Coconut - 2 tbsp
7. Curd(or thick butter milk) - 1 cup

For seasoning:-

1. oil - 1 1/2 tsp
2. mustard seeds - 1/2 tsp
3. curry leaves - 5-6 nos
4. red chillies - 1
5. asafoetida powder - a pinch

Take a small pan, pre heat 1/2 tsp oil and fry fenugreek seeds and red chillies, to golden brown. Turn off the stove and add coconut to it and stir it. Let it cool and grind it in to a fine paste.

Take a wide pan, put the mango pieces in it with a cup of water and add turmeric powder and salt to it and let it cook for 7 mts. The mango should be tender. Now add the coconut paste to it and let it boil for another 5 mts. When everything is mixed, turn off the stove and add the curd(or butter milk) to it and stir it thoroughly so that the mango mix with the curd thoroughly.

Take a small pan, pre heat the remaining oil, add mustard seeds, when it splutters add red chillies, asafoetida powder and curry leaves to it and pour it on top of the mango sambar. We can use this sambar with rice. This is a good side dish for chapathis(i like to eat it with chapathi). Try this and lemme know your comments

Olan 2 - kerala receipe

This is another kind of olan. In this kind we also use turmeric powder also. The main ingredients are as follws:
Ingredients:-

1. Black eyed beans (white kaaramani) - 1/2 cup
2. Winter melon - 1/2(chop it into and inch size)
   
3. Pumpkin - 1/2 (chop it into one size)
4. Green cillies - 2 or 3
5. Curry leaves - 10 leaves
6. Coconut oil - 11/2 tbsp
7. salt to taste
   

Soak the beans overnight(or atleast 5 hours). Pressure cook it till 3/4th done. Now add the chopped pumpkin, winter melon and green chilles. Cook it with a little water and salt. When the veggies are cooked, turn off the stove. Do not mash the veggies. Now pour the coconut oil of top of it and add the fresh curry leaves to it. Some people even add coconut milk to it. If you want to add coconut milk, add it when everything is cooked and don't forget to turn off the stove while adding the coconut milk.

Kootu - Kerala receipe

This is also my favourite receipe. This kootu has different namakaranam "vellamum Thengayum arachu vitta kootu", "kadukum thengayum arachu kottina kootu", "chenayum elavanum(winter melon) pottu kootu"(sounds funny but tastes yummy). This also a simple receipe. The main ingredients are as follow.
Ingredients:-

1. Suran(chenai) - 1 cup (chopped into small cubes)
2. Winter Melon (Poosanikai or Elavan) - 1 cup (chopped into small cubes
3. Channa dal - 1/2 cup
4. Jaggery - 3 tbsp
5. Coconut - 4 tbsp
6. Turmeric powder - 1/2 tsp
7. Salt to taste
8. Red chillies - 2 or 3
9. Mustard seeds - 1/2 tsp

For seasoning:-

1. Oil - 2 tsp
2. mustard seeds - 1/2 tsp
3. Urid dal - 1/2 tsp
4. Red chillies - 1 or 2
5. Asafoetida powder
6. curry leaves - 5 nos.
   

Take a wide pan and cook channa dal till 1/2 cooked (can also be pressure cooked) make sure its not fully cooked. Now add suran and winter melon to it. Add a little water, turmeric powder and salt to it and let it cook for another 5 to 7 mts. The veggies should be tender and the dal should be 3/4th cooked. Now take a small pan preheat 1 tsp of oil, add mustard seeds when it splutters add red chillies and 3 tbsp of coconut to it and fry it till golden brown. Do not burn the coconut or chillies. Let it it cool and grind it into a fine paste. When the veggies and dal are 3/4th cooked add this paste and jaggery to it and let it cook for another 5 to 7 mts till the paste get mixed with the veggies and dal. The consistency should be thick not watery. Take a small seasoning pan, pre heat the remaining oil add mustard seeds, urid dal, red chillies, asafoetida powder and curry leaves to it and stir it for a minute and pour it on top of the kootu. At last, sprinkle the remaining 1 tbsp coconut on top of the kootu. Now the kootu is ready to serve. This can be a good side dish for sambar rice, more kozhambu, Mango kootan.

Olan 1- Kerala receipe

When my patti taught me this receipe, I was wondering how can a receipe tastes good without any masala or any garnishing. But this one tastes really good and its very easy to make. The main ingredients are as follows..
Ingredients:-

1. Winter melon - 1/4 (chop it in an inch size)
2. Pumpkin - 1/2 (chop it in an inch size)
3. Coconut oil - 1 1/2 tbsp
4. Salt to taste
5. Green chillies - 1 or 2 (according to taste)

Take a pan, cook the winter melon and pumpkin adding salt and green chillies to it. Try to avoid, lot of water cos, both the vegetables are watery veggies. Do not over cook or mash the veggies. When it is done, turn off the stove and add the coconut oil to it. Thats it. This is a traditional dish in kerala.

Karuvepilai thogayal

This is how my patti make this thogayal. Whenever she makes molagootal, this thogayal will be the side dish (for sure). The main ingredients are as follows:

Ingredients:-

1. Curry leaves(karuvepillai) - 3 strings
2. Tamarind - a small piece
3. oil - 1 tsp
4. mustard seeds - 1 tsp
   
5. urid dal - 2 tsp
6. red chillies - 2 or 3 (acc to taste)
7. Jaggery - 1 tsp
8. salt to taste
9. fresh coconut - 2 tbsp

Method is really simple. Take a pan, pre heat the oil add mustard seeds, when it splutters add urid dal, red chillies and curry leaves and fry it till golden brown. Turn off the stove and add the coconut to it. Stir it for a mintue. Do not burn the ingredients. Let it cool and grind the ingredients adding tamarind, salt and jaggery to it. The consistency should be thick and not watery like chutey.

Mint Thogayal

This is another kind of thogayal which is good for stomach ache and chest. Most of us don't like the smell of mint. So we can add coriander leaves with mint leaves. The main ingredients are as follows:
Ingredients:-

1. Mint Leaves - 1 bunch
2. Coriander leaves - 1/2 bunch
3. Tomato - 1 (cut it into cubes)
   
4. Onion - 1/2 (cut it)
   
5. Channa dal - 2 tsp
6. Urid dal - 1 1/2 tsp
7. Red chillies - 2 or 3
8. Coconut - 2 tsp
9. Asafoetida - a pinch
10. Oil - 1 tsp
11. Mustard seeds
    

First wash the mint leaves and coriander leaves. Cut those leaves and keep it aside. Now take a small pan, preheat the oil and fry mustard seeds, channa dal, urid dal, red chillies, coconut, asafoetida, into golden brown. Take out the ingredients from the pan and let it cool. Now in the same pan fry the mint leaves and coriander leaves till the leaves shrink and the water evaporates and let the leaves cool. Now grind everything nicely adding a little bit of water(if necessary) and salt to it. If we want we can add a little bit of tamarind to the ingredients before grinding.

Paruppu Thogayal

This is a simple receipe and also a side dish for Idly, Dosai etc. We can also make Thogayal rice (thogayal saadam) with this. The main ingredients are as follow:

Ingredients:-

1. Toor dal - 3 tbsp
2. Channa dal - 2 tbsp
3. Urid dal - 1 tbsp
4. Fresh coconut - 1 tbsp
5. Black pepper - 2 tsp
6. salt to taste
7. Red chillies - 1 (optional, if we increase the quantity of pepper)
8. Asafoetida
9. Mustard seeds - 1/4 tsp
10. Oil - 1 tsp

Take a pan, pre heat the oil and fry all the above said ingredients (except salt) one by one, to golden brown. Do not burn the ingredients. Let it cool and grind the ingredients adding a little bit of water and salt to it. The consistency should be thick. We can mix this with rice and don't forget to add a teaspoon of sesame oil while mixing this thogayal with rice.

Any vegetable kootu can be a good side dish for this rice. Kootu should not be watery. It should be in a semi-solid consistency. Also any curd pachadi can be a good dish dish.

Omam Kozhambu (Kalonji Kozhambu)

This Omam has medicinal value which everybody knows. Its good for digestion. Its good to prepare and eat this kozhambu every other week or atleast once a month. The main ingredients are as follows..

Ingredients:-

1. Tamarind - 1 small lemon sized or 4 tbsp
2. Turmeric powder - 1/2 tsp
3. Salt to taste
4. Sesame oil - 2 tbsp
5. Asafoetida powder - a pinch
6. curry leaves - 4 leaves
7. mustard seeds - 1 tsp
8. urid dal - 1/2 tsp
9. channa dal - 1/4 tsp
10. Fenugreek seeds - 1/4 tsp
11. Jaggery - 1 tbsp
    

To Grind:-

1. Coriander seeds - 3 tbsp
2. Channa dal - 2 tbsp
3. Urid dal - 1 tsp
4. Black Pepper - 1 tbsp
5. Cumin seeds - 1/2 tbsp
6. Fenugreek seeds - 1/4 tsp
   
7. Red chillies - 1 (can also be avoided if we increase the quantity of pepper)
8. Asafoetida powder - a pinch
9. Omam - 2 tsp.

First take a small pan, pour a drop of oil and preheat it. Fry coriander seeds, urid dal, channa dal, fenugreekseeds, black pepper, cumin seeds, red chillies and omam, to golden brown. Let it cool and grind it into a fine powder. This is the omam kozhambu powder.

Now take a wide pan, pre heat the remaining oil, add mustard seeds, when it splutters add urid dal, channa dal fenugreek seeds asafoetida powder and fry it till golden brown. Now mix the tamarind paste with 1 1/2 cup of water and pour it into the pan. Add salt and turmeric powder to it. Let it boil for 2 mts. Now add the omam kozhambu powder to it and stir it thoroughly and let it boil for 15 mts in medium heat. Now add the jaggery to it and let it cook until the oil starts to leave the side of the pan. The consistency should be semi-solid. Do not the burn the ingredients. If we want we can add a little more water while cooking. This kozhambu should be served with rice. Don't forget to use atleast 1 tsp sesame oil while mixing this kozhambu with rice.

Lemon Rice

This rice also comes under the category of Variety Rice. Its easy to make. The main ingredients are as follows...
Ingredients:-

1. Rice - 1 cup (measuring cup)
2. Lemon - 1 Medium sized lemon
3. Seasame oil - 2 tbsp
4. mustard seeds - 1 tsp
5. Urid dal - 1/2 tsp
6. channa dal - 1/2 tsp
7. Ground nuts(peanuts) - 1 tbsp
8. Cashew nuts - 5
9. Curry leaves - 10 -12 leaves
10. Turmeric powder - 1/2 tsp
11. Asafoetida powder - a pinch
12. Green chillies - 2
13. Fenugreek seeds - 1/4 tsp
14. Ginger - a small piece
15. Salt to taste.
16. Coriander leaves - 2 tbsp
    

First wash the rice and cook it upto 2 whistles and let it cool.Do not over cook or mash the rice. Take a wide pan, preheat the sesame oil and add mustard seeds, when it splutters, add urid dal, channa dal, fenugreek seeds, green chillies, ginger, groundnuts, cashew nuts, asafoetida powder and curry leaves and fry these ingredients in a medium flame, to golden brown. Do not burn these ingredients. Turn off the stove and pour these ingredients on top of the rice. Add salt and stir it well till these ingredients get mixed with the rice. Now pour the lemon juice on top of the rice and stir it carefully. You can use 1/2 or 1 lemon (according to its size) juice. Garnish it with fresh coriander leaves. Now lemon rice is ready to serve.

Note: Its always better to mix the rice later and not on the stove top. Also do not add the lemon juice with hot ingredients like mustard seeds, sesame oil etc. It will spoil the taste of the lemon rice.

Spinach Sambar

According to me, this is the easiest sambar. For those who use frozen spinach, it will take less time to finish it. I use frozen spinach most of the time. Do not try this sambar with Methi leaves (mendhiya keerai). This is how I do spinach sambar. The main ingredients are as follows:

Ingredients:-

1. Frozen Spinach - 1/2 box (enough for 4 people)
2. Toor dal - 3/4 cup
   
3. Tamarind paste - 1 1/2 tbsp
4. Coriander seeds - 3 tbsp
5. Channa dal - 3/4 tbsp
6. Urid dal - 1/2 tbsp
7. Fenugreek seeds - 1/4 tsp
8. Red chillies - 3
   
9. Asafoetida powder - a pinch
10. Fresh coconut - 2 tbsp
    
11. Salt to taste
12. Turmeric powder - 1/2 tsp
13. Sambar powder - 3/4 tsp

For seasoning:-

1. Oil - 1 tbsp
2. Mustard seeds - 1 tsp
3. Fenugreek seeds - 1/4 tsp
4. curry leaves - 10 - 12
5. Asafoetida powder - a pinch

Pressure cook the toor dal with a pinch of turmeric powder. In the mean time, thaw the spinach from freezer and cook it in the microwave according to the quantity you take. If you want to make 1/2 box of spinach then keep it 4 mts in the microwave. In a small pan, pour a drop of oil and pre heat it. Fry coriander seeds, channa dal, urid dal, red chillies, pepper and asafoetida powder to golden brown. Now add the coconut to it and stir it once and turn off the stove. Let it cool and grind it into a paste.

Now in a wide pan, mix the tamarind paste with a cup of water add turmeric and sambar powder and salt to it. Also add the spinach to it and let it cook for 5 mts. Since the spinach is already cooked, we just have to boil it for 5 mts. Now add the coconut paste to it and let it boil for another 3 mts. Finally add the toor dal to it and boil it for another 3 mts.

In a small pan, pre heat the remaining oil, add mustard seeds to it when it splutters add curry leaves, fenugreek seeds and asafoetida powder to it. Do not burn it. Pour it into the sambar. Now the sambar is ready to serve. Above said quantity is enough for 4 people.

Bitter Guard Pitlai - Kerala style

This is how my patti make pitlai with bitter guard. The main ingredients are as follow:
Ingredients

1. Bitter guard - 3 (wash and cut it evenly)
2. Toor dal - 3/4 cup
   
3. Tamarind paste - 1 1/2 tbsp
4. Coriander seeds - 3 tbsp
5. Channa dal - 3/4 tbsp
6. Urid dal - 1/2 tbsp
7. Fenugreek seeds - 1/4 tsp
8. Red chillies - 2
9. Pepper - 1 tbsp
   
10. Asafoetida powder - a pinch
11. Fresh coconut - 4 tbsp (Kerala iyers use lot of coconut)
12. Salt to taste
13. Turmeric powder - 1/2 tsp
14. Sambar powder - 3/4 tsp

For seasoning:-

1. Oil - 1 tbsp
2. Mustard seeds - 1 tsp
3. Fenugreek seeds - 1/4 tsp
4. curry leaves - 10 - 12
5. Asafoetida powder - a pinch

Pressure cook the toor dal with a pinch of turmeric powder. In a small pan, pour a drop of oil and pre heat it. Fry coriander seeds, channa dal, urid dal, red chillies, pepper and asafoetida powder to golden brown. Now add the coconut to it and stir it once and turn off the stove. Let it cool and grind it into a paste.

In a wide pan, mix the tamarind paste with a cup of water and add the bitterguard to it. Also add turmeric powder, sambar powder and salt and let it boil for 7 mts. When the bitter guard becomes tender add the coconut paste to it and let it again boil for another 3 mts. Finally add toor dal to it and let it cook for another 2 or 3 mts. Turn off the stove, when the aroma comes out from the sambar.

In a small pan, pre heat the remaining oil, add mustard seeds to it when it splutters add curry leaves, fenugreek seeds and asafoetida powder to it. Do not burn it. Pour it into the sambar. Now the sambar is ready to serve. Above said quantity is enough for 4 people.

Godhsu

This is a wonderful side dish for Pongal. I don't follow any strict receipe while making godhsu. This is how I make godhsu. The main ingredients are as follow..

Ingredients

1. Tomato - 2
2. Onion - 1
3. Tamarind - 1 tsp
4. Turmeric powder - 1/2 tsp
5. Rasam Powder - 3/4 tsp
6. Salt to taste
7. Oil - 2 tsp
8. Mustard seeds - 1 tsp
9. Urid dal - 1/2 tsp
10. channa dal - 1/2 tsp
11. Fenugreek seeds - 1/4 tsp
12. Asafoetida powder - a pinch
13. Green chillies - 2 (can replace red chillies)
14. Besan flour - 1 tsp
15. coriander leaves - 2 tbsp

First finely cut the tomatoes and onion. Take a wide pan, preheat the oil add mustard seeds, when it splutters, add urid dal, channa dal, fenugreek seeds, asafoetida powder and green(or red) chillies to it and saute for a minute. Do not burn the lentils. Now add onion and tomatoes and a little bit of water to cover the vegetables. Add turmeric powder, Rasam powder(receipe already given) and salt to it and let it boil for 6 to 7 minutes. Now godhsu is ready. In order to get a reasonable consistency we add besan flour to it. Now in a small cup, mix the besan flour with 4 or 5 tbsp water and add it to the godhsu. Garnish it with fresh coriander leaves.

We can replace tomatoes with brinjal to make Brinjal godhsu. The method is same as tomato godhsu.

Sambar - Arachuvitta sambar

This is another sambar which needs some kind of garnishing This one also a simple one. The main ingredients are as follow..
Ingredients:-

1. Toor Dal - 1 cup
2. Tamarind Paste - 1 1/2 tsp
3. Turmeric powder - 1/2 tsp
4. Sambar powder - 1 1/2 tsp
5. Salt to taste.
6. Vegetables -Drumstick 2 (cut it into one inch size)
7. Onion - 1/2
8. Fresh coconut - 3 tbsp
9. Coriander - 3 tbsp
10. Channa dal - 1 1/2 tbsp
11. urid dal - 1 tsp
12. Fenugreek seeds - 1/4 tsp
13. Red chillies - 3
14. Asafoetida powdr - a pinch

For seasoning:

1. oil - 2 tsp
2. Mustrd seeds - 1 tsp
3. fenugreek seeds - 1/4 tsp
4. curry leaves - 10-15 leaves

First pressure cook the Toor dal with a pinch of Turmeric powder in it. Keep it aside. In a small pan, pour a drop of oil and fry, coriander seeds, channa dal, urid dal, fenugreek seeds, red chillies with a pinch of asafoetida powder, to golden brown. Turn off the stove and now add the coconut to the above said ingredients. Grind it into a fine paste and keep it aside.

Take a pan, mix the tamarind paste with a cup of water, add turmeric powder + sambar powder + salt + vegetables and let it boil for 7 to 8 minutes till the vegetables become tender. Now add the coconut paste to it and let it boil for another 3 mts. Now add toor dal, again let it boil for another 3 mts.

Take a small seasoning pan, preheat oil, add mustard seeds when it splutters add fenugreek seeds, curry leaves and Asafoetida and pour it in the sambar. Now sambar is ready to serve. We can also make this sambar with Okra, Eggplant, Winter melon, Pumpkin, instead of Drumstick.

Sambar

This is a simple sambar for normal days. In case of occasion or function, we make araichuvittu sambar. But this one is a simple one. The main ingredients are as follow..
Ingredients:-

1. Toor Dal - 1 cup
   
2. Tamarind Paste - 1 1/2 tsp
3. Turmeric powder - 1/2 tsp
4. Sambar powder - 1 1/2 tsp
5. Salt to taste.
6. Vegetables - Carrot, Brinjal, Tomato (wash and cut the vegetables evenly)
7. Besan flour - 1 tsp
8. Fresh coconut - 1 tbsp

For seasoning:

1. oil - 2 tsp
2. Mustrd seeds - 1 tsp
3. fenugreek seeds - 1/4 tsp
4. curry leaves - 10-15 leaves
   

First pressure cook the Toor dal with a pinch of Turmeric powder in it. Keep it aside. Take a pan, mix the tamarind paste with a cup of water, add turmeric powder + sambar powder + salt + vegetables and let it boil for 7 to 8 mts till the vegetables become tender. Now add the toor dal and again let it boil for another 3 mts. Now mix the besan flour with 4 or 5 tbsp water and pour it in the sambar and sprinkle the coconut on top of it and let it cook for 3 mts. Take a small seasoning pan, preheat oil, add mustard seeds when it splutters add fenugreek seeds, curry leaves and Asafoetida and pour it in the sambar.