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Tomato Chutney

Ingredients:

  • Tomatoes 5 – diced
  • Onions 2 – sliced
  • Coconut 3 inch piece
  • Whole red or green chilies 6
  • Garlic 5 cloves
  • Ginger 1 inch
  • Fennel 1 tsp
  • Cinnamon 1 inch
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp

Procedure:

  1. Prep:
    • Grind the coconut and fennel into paste
  2. Heat 2 tsp oil in a pan and fry tomatoes for a few minutes and then add onions and chilies
  3. When the onions have turned light brown add the coconut+fennel paste
  4. In separate pan heat 2 tsp of oil and fry cinnamon, mustard seeds, and ural dal till they splutter and add it to the chutney in step 3. Add salt and cook for 5 minutes

Brinjal Chutney

Ingredients:

  • Eggplant 500 grams (1 lb)
  • Onions 2; diced
  • Garlic 10 cloves
  • Ginger 1 inch piece – grated
  • Cinnamon 1 inch piece
  • Green chillies 2 – split lengthwise
  • Red chili powder 1/2 tsp
  • Coriander powder 3/4 tsp
  • Turmeric powder 1/4 tsp
  • Mustard seeds
  • Urad dal 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Coat the eggplants in oil and saute them over direct flame. Remove the charred areas, if any, and wash the eggplant with water. Grind the eggplant coarsely
  2. Heat oil in a pan and fry mustard seeds, cinnamon stick, urad dal till they start to splutter
  3. Add the green chilies and onions and fry for a few minutes
  4. Add 1 cup of water, red chili powder, corriander powder, turmeric powder, and cook for 5 minutes
  5. Add the eggplant paste, salt, curry leaves, cilantro, and cook for 5 minutes or till the consistency is right

Toor Dal Karuvadagam Kulambu

Ingredients:

  • Toor dal 1 cup
  • Tamarind paste 1 tbsp
  • Eggplant or Drumstick or Beans or Sword beans
  • Red chili powder 2 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 1/2 tsp
  • Asafoetida 1 pinch

Procedure:

  1. Cook the toor dal and keep aside
  2. Dissolve the tamarind paste in 4 cups of water
  3. Add the vegetables to the tamarind water and red chili powder, coriander powder, turmeric powder, asafoetida, and salt and let the mix boil
  4. When the vegetables are cooked add the toor dal
  5. In a separate pan add a few spoons of oil and fry karuvadagam and pour it into the kulambu
  6. Garnish with curry leaves and cook for 2 minutes

Channa Dal Kulambu

Ingredients:

  • Bengal gram half cup
  • Cabbage or Egg plant or Drumstick 100g
  • Coconut 3 tsp paste
  • Fennel 1 tsp crushed
  • Fennel 1 tsp paste
  • Onion 1
  • Tomato 1
  • Ginger 1 inch
  • Garlic 10 cloves
  • Red chili powder 2 tsp
  • Corriander powder 3 tsp
  • Turmeric powder 1/2 tsp
  • Curry leaves
  • Cinnamon stick 1
  • Cloves 4
  • Cardamoms 4

Procedure:

  1. Boil channa dal in a covered pan
  2. When the dal is half cooked add pieces of cabbage/brinjal/drumstick, red chili powder, coriander powder, turmeric powder, and salt
  3. Cook for 15 min
  4. In a separate pan:
    1. Put a few spoons of oil and fry the crushed sombu, cinnamon, cloves, cardamom, and ginger-garlic paste
    2. After 2 min add the onion, tomato, curry leaves
    3. When the onion turns brown add this mixture to kulumbu that is in step 3
  5. Add coconut paste and fennel paste
  6. Cook for 5 minutes

Vegetable Korma

Ingredients:

  • Vegetables (Potatoes, Beans, Carrots, Green peas)
  • Coconut 1½ cup
  • Green chilies 8
  • Khas Khas (Poppy seeds) 2 tsp
  • Onions 2 cups; cut into thin 1 inch pieces
  • Tomatoes 1 cup; thin slices
  • Ginger 1 inch
  • Garlic cloves 8
  • Fennel seeds 1 tsp; ground into powder
  • Cinnamon 1 inch
  • Cloves 3
  • Cardamom 2
  • Curry leaves to garnish
  • Cilantro to garnish
  • Turmeric powder 2 pinches
  • Red chili powder ½ tsp
  • Coriander powder 1 tsp

Procedure:

  1. Prep:
    • Add salt, a pinch of turmeric powder and cook the vegetables
    • Grind the ginger and garlic into paste
    • Soak the khas khas in hot water
  2. Fry green chilies in oil till it has white spots and the grind into paste along with coconut, fennel, and khas khas
  3. Put some oil in pan and add the crushed fennel, cinnamon, cloves, and cardamom and let it splutter
  4. Add the ginger and garlic paste, stir and immediately add the onions
  5. Fry till the onions are light brown and then add the tomatoes
  6. Fry till the onions and tomatoes have browned and then add turmeric powder, red chili powder, and coriander powder and fry for a few minutes
  7. Add the curry leaves and salt and continue to fry for few more minutes
  8. Add the coconut-etc paste from step 2 and required amount of water, and the vegetables
  9. Let the kurma boil till the raw coconut smell is gone
  10. Turn off the stove and garnish the kurma with 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

Alavanthipuram Special Rasam

Ingredients:

  • Toor dal 1 cup
  • Red chili powder ¼ tsp
  • Corriander powder ¼ tsp
  • Tumeric powder 1 pinch
  • Asafetida ½ pinch
  • Whole Black Pepper 1 tsp
  • Jeera 1tsp
  • Garlic 2 cloves
  • Tamarind 1 inch cube
  • Tomato 1
  • Oil 2 tsp
  • Mustard seeds 1 tbsp
  • Salt to taste
  • Curry leaves
  • Cilantro
  • Red chilies 2

Procedure:

  1. Grind black pepper, jeera, and garlic into coarse paste and keep aside
  2. Cook the toor dal. To the cooked toor dal add crushed tomatoes, red chili powder, turmeric powder, coriander powder, salt, asafetida, and 5 cups of water. Heat on medium fire for 5 6 minutes to a boil.
  3. Add the paste from step 1 and immediately add 1 cup of tamarind water
  4. Garnish: Heat 2 tsp oil in pan and fry mustard seeds, urad dal, jeera, red chilies (broken in half), asafetida, curry leaves, and add to the rasam before it starts to boil
  5. Once the rasam is boiling turn off the stove and garnish with cilantro

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