Keerai Thandu Sambar / Spinach Stem Sambar

Ingredients 

Toor dal                 : 1 cup 
Spinach stem       : 2 cups chopped into 1 inch length
Tamarind             : 1 small lemon size
Sambar Powder   : 2 tbsp
Asafoetida
Mustard seeds
Curry leaves
Salt
Oil 

Method

Pressure cook toor  dal.
Soak tamarind for 10 minutes and extract juice.
Heat 1 tbsp oil in a kadai,add mustard seeds,curry leaves.
Add 1 green chilly,choped spinach stems and fry.
Add tamarind water,sambar powder, salt,asafoetida and bring it to boil till the raw smell of tamarind goes off.
Add cooked and mashed dal to it and mix well and let it boil for few more minutes.
Finally garnish with curry leaves and serve hot with plain rice .. 

Homemade Tomato Jam

Ingredients

Ripe Tomatoes    :  1/2 kg
Sugar                   :  1/4 kg + 3 tbsps

Method

Wash & roughly chop the tomatoes ,grind into puree and add it to the heavy bottomed pan.
Add sugar and mix well.
Bring mixture to boil on medium flame.
Let it thicken for about 20  minutes.
Drop some jam on a plate,if the jam is running then you will have to cook it a bit more.
When it becomes thick,remove the pan from heat and let it cool.
Store in an air tight container.

Pulikachal Recipe / புளிகாச்சல்

Ingredients

Tamarind                 : 1 orange size 
Turmeric powder     :  1 tsp
Red chilly                :  10 + 3 
Grated jaggery         : 1 tsp
Coriander seeds       ; 2 tsp
Chana dal                 : 1 1/2 tsp + 1 tsp 
Sesame seeds         : 1 tsp
Fenugreek seeds       : 1/2 tsp
Gingelly oil              : 2 tbsps 
Mustard seeds          : 1tsp
Urad dal                   : 1 tsp
Peanuts                     : 2 tbsps
Curry leaves             : 2 tbsps
Asafoetida                : 1/4 tsp 
Salt

Method

Soak tamarind in little hot water and extract 2 cups of thick juice from it and strain.
Dry roast coriander seeds,fenugreek seeds, 10 red chillies,1 1/2 tsp channa dal,sesame seeds on low flame and powder it.
Heat 2 tbsps oil,add mustards seeds .
When the mustard starts to sputter add urad dal,chana dal,peanuts,remaining 3 red chillies and fry till the dal turns golden brown.

Add curry leaves,fry and add the tamarind juice,salt,turmeric powder ,asafoetida and mix everything well.

Add the grated jagger and let it boil on low flame till the raw smell of the tamarind goes off.

Now add the spice powder ,mix well and  cook till it becomes thick.

Pulikachal is now ready to mix with the rice. 

Enjoy....:)

    

Arisi Thengai Payasam / அரிசி தேங்காய் பாயசம்

Ingredients

Raw rice              : 1 tsp
Grated Coconut   : 5 tbsps
Grated Jaggery     : 6 Tbsps
Cardamom            : 3
Milk                      : 1/4 cup
Ghee                      : 1 tsp
Cashewnuts           : 1 tbsp

Method

Soak the rice & cardamom in water for 15 minutes.

Grind the rice ,cardamom & coconut to a fine paste.

Add 1 cup water to the paste,mix and cook on low flame.

Cook until the mixture becomes thick

Soak the jaggery in little water

Filter the jaggery water and add it to the coconut mixture.

Mix well and let it boil for few minutes and remove from flame.

Heat ghee in a pan, add broken cashews and fry it till it turns golden brown color

add it to the payasam and mix

Before serving, add boiled and cooled milk to the payasam and Enjoy...