17. Tamil recipes.docx

8/11/2019 17. Tamil recipes.docx

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Idli with coconut chutney and varuthu araicha sambar

IDLI

Ingredients:

Ponni boiled rice 4 cups (use either Laxmi Brand or Raja Brand)

Urad dal 1 cup

Methi seeds 1 tbsp (adjust according to taste)

Salt

Method:

1. Soak the rice and dal in separate bowls for about 3-4 hours.

2. Add the methi seeds either to the dal or rice while soaking.

3. Grind the dal to a smooth consistency.

4. Do not grind the rice into a very smooth paste. Make it a bit coarse. The idlis and dosas will turn out better.

5. Add salt and to the above batter and let ferment overnight or until you see the batter rise up.

6. Pour into idli moulds. Steam 10-12 minutes and serve hot with chutney and sambar.

Add water and dilute the batter to make dosas.

COCONUT CHUTNEY

Ingredients:Fresh/frozen grated coconut 1/4 cup

Chutney dal/Putana dal 1/4 cup

Green chillies a few according to taste

Asafoetida a pinch

Salt to taste

For seasoning:

Mustard seeds 1/2 tsp

Urad dal/channa dal 1/4 tsp

Curry leaves a few

Dry red chilly 1

Method:

1. Put the ingredients in a blender and make a paste.2. Season with mustard, urad dal, curry leaves and dry red chilli.

3. Add salt to taste.

4. For a thinner consistency add more water while grinding.

VARUTHU ARAICHA SAMBAR

Ingredients:

Thuvar dal 1/2 cup

Onion1 (you can use a handful of pearl onions too)

Tomato1

Tamarind extract 1/2 cup ( I use 2 tsps of Laxmi brand tamarind concentrate)

Turmeric powder 1/4 tsp

Fresh coriander for garnish

For the paste:

Coconut 2 tbps

Channa dal 1 tsp

Dhania/Coriander seeds 2 tsp

Methi seeds 1/2 tsp

Dry red chillies 5 or 6 (adjust to taste)

Asafoetida a pinch

For seasoning:

Mustard 1/2 tsp


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Curry leaves

Urad dal 14 tsp

Method:

1. Cook thuvar dal and set aside.

2. Pour oil in a pan and slightly fry the onions until they become soft. Do not burn them.

3. Add the tamarind extract, tomatoes and turmeric powder and boil until the raw smell of the tamarind

disappears. The tomatoes will get cooked in this process.

4. Fry the ingredients for the paste with very little oil. Make a paste and add to the tamarind mixture.

5. Let it come together then add the cooked and slightly mashed thuvar dal.

6. Add salt and water if required. Mix well.

7. Season with mustard seeds, urad dal and curry leaves.

8. Garnish with coriander.

Sambar can also be made with vegetables like bell peppers, bottle gourd, butternut squash, etc. For idlis onion

sambar is the best.

The next recipe is for sevai and kurma. A light snack would be served whenever a groom came to see a

prospective bride. And sevai was the most popular and a must-have item on the menu for this occasion. While

making sevai from scratch is a laborious process, everyone in the house would pitch in to make this light andfluffy delicacy. Sevai is usually served with potato masala and coconut chutney. Kurma as an accompaniment

to sevai offers an interesting twist to this traditional recipe.

Instant sevai with Vegetable kurma

INSTANT SEVAI

Ingredients:

Instant rice vermicelli

1/2 packet (I buy it from the Asian store)Mustard 1 tsp

Urad dal 1 tsp

Channa dal 1 tsp

Green chillies 1 or 2 (adjust to taste)

Cashews 2 tsp

Lemon juice 2 tsps

Turmeric powder 1/2 tsp

A pinch of asafoetida
http://cdn.sailusfood.com/wp-content/uploads/2009/02/instant-sevai-vegetable-kurma.jpg


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Salt to taste

Oil as needed

A few curry leaves

Fresh cilantro for garnish

Method:

1. Put a big pot of water to boil. Once the water boils add the instant rice vermicelli. Keep stirring and remove

as soon as it is cooked. This takes hardly 3 to 4 minutes. Do not overcook as it will become sticky and lumpy.

Drain and spread out on a plate to cool. Add 1 to 2 tsps of oil to prevent the vermicelli from sticking.

2. Pour oil in a pan and add the mustard. Once it splutters add urad dal, channa dal, green chillies and curry

leaves.

3. Add the turmeric powder and asafoetida mix well and remove from the flame.

4. Transfer the rice vermicelli to the pan with seasonings and mix well. It is easier to handle the vermicelli with

your hands. Keep loosening the vermicelli as you mix into the seasoning.

5. Add salt, lemon juice and cilantro and mix till all are incorporated.

6. Garnish with roasted cashews.

VEGETABLE KURMA

Ingredients:

Vegetables 2 cups use a combination of carrot, cauliflower, potato, green peas and beans

Onion

1 (finely chopped)

Tomato1 (finely chopped)

Tomato paste tsp

Green chillies 2 or 3

Ginger garlic paste 1 tsp

Red chilli powder 1 tsp

Kashmiri chilli powder tsp (for color)

Coriander powder 1 tsp

Garam masala powder 1 tsp

Turmeric powder a pinch

Bay leaf 1 or 2

Salt to taste

For the paste:Coconut cup

Cashewnuts a few

Poppy seeds 1 tsp

Fennel seeds/saunf 1 tsp

Green chillies 2 (optional)

Method

1. Cook/steam the vegetables and set aside. I use a microwave steamer. You can also use a pressure cooker.

2. Make a paste of the ingredients above.

3. Pour oil in a pan and add bay leaf and onions.

4. Saute until onions are soft and add green chillies and ginger garlic paste and mix well.

5. Next add the red chilli powder, Kashmiri chilli powder, coriander and garam masala powder and saut till

blended with the onions.6. Add the masala paste, tomato and tomato paste and cook till the oil leaves the sides of the pan.

7. Add water to make the gravy thinner.

8. Drain the water from the steamed vegetables and add to the gravy.

9. Add salt to taste and garnish with fresh chopped cilantro.

Thank you Sailaja for giving me an opportunity to write a guest post on your blog. I really appreciate your effort

in trying to bring to light the Indian traditional recipes and cooking ideas from home kitchens across the world. I

hope the readers will enjoy reading this write up on Traditional Tamil Tiffins.


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17. Tamil recipes.docx

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