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Sakarai Pongal (Sweet Pongal)

Ingredients:

  • Raw rice 250 grams (½ lb)
  • Paasi paruppu (Moong dal) 50 grams (½ cup)
  • Vellam (Jaggery/Brown sugar) 300 grams (¾ lb)
  • Cashews 10 no
  • Raisin (dry grapes) – 20 no
  • Cardamom 10 split
  • Coconut cut into tiny bits (1/2 cup)
  • Ghee (clarified butter) 100 grams (½ cup)

Procedure:

  1. Fry the moong dal in a pan without oil till it turns light brown
  2. Mix the rice and dal together and and press cook (3 whistles +3 m sim) with water (3 to 4 cups of water for each cup of rice+dal). When cool, open the cooker and lightly smash the rice-dhal mix. Check the consistency, if watery, heat in sim mode further with constant mixing to get desired consistency
  3. Heat ½ cup water in a pan with the brown sugar and boil till the syrup reaches the consistency where if you take a pinch of the syrup between your fingers it should be sticky and form a thread between the fingers
  4. Remove from heat and mix the boiled rice to the syrup
  5. Fry the cashews, raisins and coconut bits, each separately, in 2 tsp ghee till they brown lightly and add to the rice
  6. Add crushed cardamoms and the left over ghee and mix well

Rice Pongal-(White (Ven) Pongal)

Ingredients:

  • Raw rice 250 grams (½ lb)
  • Paasi Paruppu (Moong dal) 50 grams (½ cup)
  • Crushed black pepper 2 tsp
  • Cumin 2 tsp
  • Ginger 1 inch piece diced
  • Cashews 10 diced
  • Ghee (clarified butter) 100 grams (1 cup)
  • Curry leaves
  • Cilantro
  • Salt

Procedure:

  1. Add water (3 cups water to one cup rice+dal)
  2. Cook the rice and dal with salt in a cooker
  3. Heat 4 tsp oil in a pan in slow fire and fry the pepper and cumin till they splutter
  4. Add the cooked rice and mix well
  5. Fry the cashews ginger in ghee and add them to the rice along with the ginger
  6. Add the left over ghee, curry leaves, and cilantro

Lemon Rasam

Ingredients:

  • Tomato ½
  • Lemon juice from 1 lemon
  • Whole black pepper 1 tsp
  • Cumin 1 tsp
  • Garlic 2 cloves
  • Red chili powder
  • Asafetida 1 pinch
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Jeera 1 tsp
  • Green chili 1 (slit lengthwise)
  • Red chili 1
  • Curry leaves 4 or so
  • Cilantro

Procedure:

  1. Grind black pepper, cumin, and garlic into coarse paste and mix to 4 cups water
  2. Crush the tomato and add it to the mix along with turmeric and salt
  3. Garnish: Add oil to a pan and fry mustard seeds, urad dal, and cumin. Once it starts to splutter add asafetida and curry leaves and then immediately pour the mix from step 2 into the pan
  4. When the rasam starts to boil turn off the stove and add the lemon juice and cilantro

Notes:

  • Once you add the lemon juice taste the rasam; if the lemon taste is less then add more lemon juice
  • Do not add lemon juice to the rasam when it’s boiling. It will give the rasam a bitter taste.

Kottu Rasam

Ingredients:

  • Toor Dal 2 tsp
  • Red chilies 2
  • Whole black pepper 1 tsp
  • Cumin 1tsp
  • Garlic 2 cloves
  • Tamarind 1 inch cube
  • Mustard seeds 1tsp
  • Urad dal 1tsp
  • Asafetida 1 pinch
  • Curry leaves 4

Procedure:

  1. Fry toor dal, red chilies, black pepper, cumin, and garlic in a pan without oil until they brown. Grind them into a coarse powder. Mix the tamarind in 4 cups of water and add the ground up powder, turmeric, and salt. Place the mix on stove in medium heat
  2. Garnish: Add oil to a small pan and fry mustard seeds, urad dal, asafetida, and curry leaves and pour in to the rasam when it starts to boil and turn stove off

Tomato Rasam

Ingredients:

  • Whole Black Pepper 1tsp
  • Jeera 1 tsp
  • Garlic 2 cloves
  • Tamarind 1 inch cube
  • Turmeric 1 pinch
  • Asafetida ½ pinch
  • Salt to taste
  • Oil
  • Curry leaves
  • Red chilies 2
  • Mustard seeds 1 tbsp
  • Urad dal 1 tsp
  • Tomato 1

Procedure:

Paste:

  1. Grind the black peppers, jeera, and garlic into coarse paste.
  2. Add 1 cup water to paste
  3. Dissolve the tamarind in 3 cups of water and add to the paste
  4. Add salt and turmeric to the paste
  5. Mush the tomato and add to the paste

Rasam:

  1. Add 3 tbsp oil to pan and fry mustard seeds, urad dal, red chilies (broken in half)
  2. When the mustard seeds are spluttering add asafetida, curry leaves, and add the paste mix
  3. When the rasam starts to boil turn off the stove
  4. Garnish with cilantro

Dal Rasam

Ingredients:

  • Whole Black Pepper 1tsp
  • Jeera 1 tsp
  • Garlic 2 cloves
  • Tamarind 1 inch cube
  • Turmeric 1 pinch
  • Asafetida ½ pinch
  • Salt to taste
  • Oil
  • Curry leaves
  • Red chilies 2
  • Mustard seeds 1 tbsp
  • Urad dal 1 tsp
  • Toor dal 1cup

Procedure:

Paste:

  1. Grind the black peppers, jeera, and garlic into coarse paste.
  2. Add 1 cup water to paste
  3. Dissolve the tamarind in 3 cups of water and add to the paste
  4. Add salt and turmeric to the paste
  5. Cook the toor dal separately and add to the paste

Rasam:

  1. Add 3 tbsp oil to pan and fry mustard seeds, urad dal, red chilies (broken in half)
  2. When the mustard seeds are spluttering add asafetida, curry leaves, and add the paste mix
  3. When the rasam starts to boil turn off the stove
  4. Garnish with cilantro

Pepper Rasam

Ingredients:

  • Whole Black Pepper 1tsp
  • Jeera 1 tsp
  • Garlic 2 cloves
  • Tamarind 1 inch cube
  • Turmeric 1 pinch
  • Asafetida ½ pinch
  • Salt to taste
  • Oil
  • Curry leaves
  • Red chilies 2
  • Mustard seeds 1 tbsp
  • Urad dal 1 tsp

Procedure:

Paste:

  1. Grind the black peppers, jeera, and garlic into coarse paste.
  2. Add 1 cup water to paste
  3. Dissolve the tamarind in 3 cups of water and add to the paste
  4. Add salt and turmeric to the paste

Rasam:

  1. Add 3 tbsp oil to pan and fry mustard seeds, urad dal, red chilies (broken in half)
  2. When the mustard seeds are spluttering add asafetida, curry leaves, and add the paste
  3. When the rasam starts to boil turn off the stove

Puliyodharai

Ingredients:

  • Red chilies
  • Bengal gram
  • Fenugreek
  • Gingili seeds
  • Tamarind
  • Mustard seeds
  • Curry leaves
  • Turmeric powder

Method:

The Powder:

  1. Roast in medium heat with a little oil each of the following separately and cool
    • 10 red chilies
    • 3 tsp Bengal gram (kadalai paruppu)
    • Fenugreek (vendhiyam) 1 tsp
    • Gingili seeds (ell)
  2. Powder them and store separately

The Paste:

  1. Soak 100 grams of tamarind in water for 30 min. Squeeze out the juice and add 300 ml water to  the juice
  2. Heat 6 tsp oil in a pan and roast 2 tsp mustard, 2 tsp Bengal gram, 5 red chilies broken into two pieces, curry leaves
  3. Add tamarind juice, half tsp turmeric powder and salt to taste
  4. Simmer till it becomes a paste.
  5. Store it in a separate container in a fridge

Procedure:

  1. Cook rice without getting it sticky
  2. Mix in uniformly 3 tsp of gingili oil to the rice and then the required quantity of puliyodarai powder
  3. Heat oil and roast mustard seeds, Bengal gram and 2 red chilies and curry leaves and add to rice
  4. Add required quantity of puliyodarai paste and mix gently

Yogurt Kulambu

Serves: 4

Ingredients:

  • Vegetables: White pumpkin (poosanikai) or Eggplant or Drumsticks
  • Yogurt 4 cups
  • Toor dal 2 tsp
  • Raw rice 2 tsp
  • Jeera ½ tsp
  • Red chilies 4
  • Asafoetida a pinch
  • Chili powder ½ tsp
  • Curry leaves

Method:

  1. Fry toor dal, raw rice, jeera, red chilies and  safetida in a pan without oil separately and grind everything combined into paste. Add 2 cups water to paste and keep aside
    • If using  safetida powder then just add it to the mix in the end
  2. Cut vegetables into bite size pieces. Boil with a pinch of turmeric powder and salt till the vegetables are cooked and then strain to remove all water and keep aside
    • If using drumsticks then first fry without oil till half fried then add 1 tsp oil and a pinch of salt and fry
  3. In pan add oil and fry mustard seeds, urad dal, and jeera
  4. Add the vegetables and fry for 2 minutes
  5. Then add the paste from step 2
  6. Keep stirring without any break. The mix will start to thicken
  7. Add the yoghurt and reduce heat to medium. Keep stirring for 3 minutes
  8. When the gravy starts to heat up and vapors start to form turn off and remove from stove. Garnish with curry leaves

Garlic Kulambu

Serves: 4

Ingredients:

  • Vegatables: Drumstick or Eggplant or Ridge Gourd (peerkangai)
  • Tamarind 2 inch cube
  • Chili powder 2 tsp
  • Coriander powder 3 tsp
  • Turmeric 1 pinch
  • Pearl onions 1 handful; cut into big pieces
  • Garlic cloves 10 (whole)
  • Mustard seeds 1 tsp
  • Fenugreek seeds 1 tsp
  • Red chilies 3

Method:

  1. Mix tamarind in 5 cups of water along with the vegetable, turmeric powder, chili powder, turmeric powder, salt
  2. Hear 4 tsp oil in a pan. Add mustard seeds, fenugreek seeds, and red chilies. Then add whole garlic till brown
  3. When spluttering stops add the vegetables and fry for 2 minutes
  4. Add curry leaves and onions and fry
  5. Once onions are browned add in the mix from step 1
  6. Cover with lid and boil for 5 to 8 minutes
  7. Once vegetables are cooked boil till gravy thickens

Note 1: Use gingely oil (nallanai) for better aroma/flavor in step 2