Rice Uppuma

Rice Uppuma


Rice One Cup ( 50 Grams)
Tuvar Dhal One Tablespoon
Peppercorn Quarter Teaspoon
Jeera Quarter Teaspoon

Grind the above into a coarse mixture like sooji.

Oil One Tablespoon
Mustard Seeds Half a Teaspoon
Urad Dhal Half a Teaspoon
Dry Red Chillies Two
Curry Leaves A Little
Grated Coconut One Tablespoon
Method
Get all the ingredients broken in a mixie. It should be slightly bigger than sooji. Take the oil in a pan and garnish with mustard seeds, urad dhal, and two dry red chillies (broken into half) and some curry leaves.Add three cups of water and salt to taste. Add the grated coconut. After the water is heated,add the broken rice mixture.After some time,lower the flame and keep stirring till all the water is absorbed.Cook on low heat for some more time. Remove from fire and serve.This will be about two medium helpings.

Thengai (Coconut) Podi

Thengai (Coconut) Podi

Urad Dhal 100 grams or one cup

Dry Red Chillies Five

Asafoetida Quarter teaspoon

Grated Coconut 50 grams or half a cup

Oil One Teaspoon

Salt To Taste

Method

Fry the urad dhal along with red chillies in oil the frying pan till it becomes golden brown.Transfer the contents to a newspaper to drain out the excess oil. Add the asafoetida to the hot dhal while it is cooling on the paper.Take the grated coconut and fry in the same pan till it becomes light brown in colour. Transfer it to another paper and let it cool completely.Add the salt to the pan and fry it lightly in the same pan.Transfer it to paper with the fried coconut.

Take the chillies in the mixie jar and powder them very finely.Next,add the fried dhal and powder them taking care not to use mixie for more than ten seconds.It should be powdered coarsely.Only then the podi will be nice and crunchy.You can powder them in the mixie about three times,only taking care not to use the mixie, at any time, for more than ten seconds. Transfer the contents to the paper.Next powder the grated coconut,again taking care not to use the mixie for too long.If you grind the coconut for too long a time,the oil will start oozing out and the podi will not be tasty.The coconut may be ground for five seconds once.Now,add the powdered dhal to the coconut in the jar,and again grind for another five seconds till the ingredients are all mixed together.Add the podi to a dry jar.

VENGAYA SAMBAR WITH GROUND INGREDIENTS

Vengaya Sambar with Ground Ingredients

Sambar (small) onion (peeled) A handful
Tuvar dhal One Cup ( 100 gm)
Tamarind Paste Two Teaspoon
Oil One teaspoon
Mustard Seeds Quarter Teaspoon
Asafoetida A pinch

Paste

Dry red chillies four
Urad Dhal One teaspoon
Bengal gram One teaspoon
Dhania Two teaspoons
Grated coconut Two tablespoon

Method

Fry the four dried chillies,one teaspoon of urad dhal (Ullatham paruppu), one teaspoon of Bengal Gram (kadalai Paruppu),two teaspoon of dhania (coriander seeds) together to till the dhals reach a golden brown colour. Leave it to cool.Wet grind the fried ingredients with two tablespoons of grated coconut into a very smooth paste,adding a little water.

Pressure cook the tuvar dhal till it is very soft. Add the peeled onions in a pan with little water. Boil the onions. After the onions are cooked,add the cooked tuvar dhal. Add salt to taste.Add the tamarind paste.Let it cook for about five minutes. Finally,add the ground paste, and let it cook for a further five minutes on a slow flame.

Now,garnish the sambar with mustard and asafoetida.

Variation

Other vegetables like drumsticks, pumpkin, radish, brinjals may be used instead of onion.

MOTHER'S RECEIPES

For those people ,both men and women,who have never stepped into a kitchen before,and now have to do it,because they are living alone,look no further!!!!!!

South Indian Vegetarian Receipes
The all time favourite—Potato Fry ( serves four)

Ingredients
Potatoes Half a kilo
Mustard Half a teaspoon
Urad Dhal (Ullatham Paruppu) One Teaspoon
Tumeric powder Quarter teaspoon
Chilly powder One and half teaspoon
Curry Leaves A handful
Cooking Oil Two Tablespoons
Salt To taste

Method
Peel and wash the potatoes. Dice into small pieces. Add oil to the kadai (frying pan).After it is heated, put in the mustard seeds. After the mustard splutters, put in the urad dhal. Fry till golden brown. Quickly toss in the cut potatoes along with the curry leaves. Keep turning the potato in the frying pan and do not allow it to stick to the pan. After it is 50% cooked, add the tumeric, salt to taste, chilly powder. Lower the flame and fry till completely cooked. Serve with rice as a side dish.

Variations

Before adding the potatoes, add a onion, cut into fine pieces into the frying pan. Fry till brown and then add the potatoes.
After the onion is fried, you can also add cut tomatoes, and then add the potatoes.



Quick and Easy Sambar

Ingredients

Vegetable like drumstick, radish,pumpkin 200 grams
Toor dhal 100 grams
Chilly Powder One and Half Teaspoon
Dhania Powder Half a teaspoon
Mustard seeds Half a teaspoon
Fenugreek Seeds ( Venthiam) Quarter teaspoon
Tamarind Paste One teaspoon
Cooking oil One teaspoon
Salt To taste
Asafoetida A pinch

Method

Add water to the toor dhal and pressure cook till it is very well cooked. Mash it well. Boil the vegetable in a pan using very little water. After the vegetables are cooked, add the cooked dhal. Add salt to taste. Add the tamarind paste, chilly and dhania powder and boil the mixture till you get a nice aroma. More water may be added if the sambar is too thick. Add the mustard seeds, asafoetida, and fenugreek to the heated oil and garnish the sambar. Serve the sambar with rice.


If you are interested to cook more of my receipes visit my site
South Indian Vegetarian Receipes