Smashed spinach/ keerai kadasal

Spinach is a healthy green rich in iron content we often refuse to take because of the raw  flavor try this recipe for a enhanced spinach flavor with garlic kick.Try and enjoy...

Serving for 4 

Ingredients

Spinach -- 1 bunch

Red chili -- 4 nos
Garlic -- 4 nos

Asafoetida.

Method      

• In a dry pan fry spinach first until color changes slightly.(if u over fry its nutrition's will be lost)
• Fry red chili and keep aside .
• Slightly fry the garlic for few secs until raw smell disappear.( it should be crunchy)
• Grind it with salt and asafoetida for a paste texture .
• Take along with Puli kulambhu.

Cliantro uradal thuvayal

Cliantro is a medical and a flavorful herb. It is rich in antioxidant and  its aroma is inviting and appetizing. This dish is simple, healthy and can be taken along with anything and every When roasted  urad dal flavour combines with cilantro its gives a divine taste.

Serving for 4 

Ingredients

Urad dal -- 6 tsp

Red chili -- 4 nos
Cliantro -- 1 bunch (chopped along with some thin steam)
Tamarind juice -- 1tsp

Asafoetida.

Method      

• In a dry pan fry dal first until color changes slightly and roasted flavor comes out.
• Fry red chili and keep aside .
• Slightly Fry the corrinder for feww secs until raw smell disappear
• Grind it with salt and asafoetida for either dry or a paste texture .
• Take along with Puli kulambhu.

Poondu Milagai sauce/ Chili garlic sauce

Poondu milagai  sauce is a spicy side dish for dosa , appam  chapathi. it can be made as a dry podi or a sauce.when made as podi it last longer.

 Serving for  8

Ingredients

Garlic  -- 12 nos
Red chli -- 5 nos

Salt  --   1/4 tsp

Oil --    3 tsp

Asafoetida.

For  Frying and Grinding 

Garlic

 Red chili

Method      

Fry and grind all the ingredients and here u are ready to eat..

Corrinder chutney

Corrinder chutney is an easy and flavourful  dish can can be used as a sause or side dish for all roti and dosa variety.

Ingredients

Corrinder --1 bunch

Green chili --3 nos
Lime juice -- 1 tsp
Salt -- 1 pinch

Grind all the ingredients into a smooth paste for a flavourful recipe.

Toordal Thuvayal/Paruppu thuvayal & Moocha kulambhu

Paruppu thuvayal is a good distraction from daily foods. its delicious and tempting . there are so many combo for thuvayal but best combo is Paruppu thuvayal and Puli kulambhu. , Paruppu thuvayal and vendaya rasam.. lets enjoy one such combo..

 Serving for 4 

Ingredients

Toordal -- 5 tsp

Red chili -- 2 nos

Garlic -- 3 nos
Pepper -- 1tsp

Asafoetida.

Method      

• In a dry pan fry toordal first until color changes slightly and roasted flavor comes out.
• Fry garlic and red chili and then pepper until garlic drys and pepper cracks.
• Grind it with salt and asafoetida for either dry or a paste texture .
• Take along with Puli kulambhu. 

Mocha kulambhu

Serving for 4

Ingredients

Tamarind -- lemon size( use pulp not paste)

Moocha -- 1 cup

Small onion  --  8 nos

Garlic -- 10 no 

Turmeric -- A pinch

Sambhar powder-- 2 tsp

Jeera  -- 1 tsp

Methi--    1/2 tsp

Curry leaves            few

Vengaya vadagam     2 no

Jaggery                    small piece

Salt                           1 1/2 tsp

Oil                             3 tsp

Seseme oil                3 tsp

Asafoetida.

 

Method      

• In a hot pan  heat the oil add methi seeds, jeera , onion and garlic saute  till onion turns golden brown.
• Add  Veg  and curry leaves  and saute for few min. 
• Add tamarind juice  with salt allow it to boil for few min.
• Add Jagery for combining  all the taste.
• Add the paste, When the gravy thickens stop the stove and season with vangaya vadagam and Corrinder  leaves.(it takes nearly 30 min to thicken).
• Serve hot with Rice. 

 Tips

•   For tamarind juice  microwave tamarind  with little water for 2 min.
•   Substitutefor sambhar= 1 tsp of chili powder+Dhaniya poeder+cumin powder) 

Tomato Chutney

Tomato chutney is a wonderful side dish for Dosa and idly.

 Serving for 4

Ingredients

Tomatoes                2nos  

Onion                      1 nos

Garlic                       5 nos

Mustard                  1 tsp

Urad dal                  1 tsp

Curry leaves           few

Red chili                 4  nos

Salt                          1 1/2 tsp

Split dal                   3 tsp

Oil                            3 tsp

Water                      

Asafoetida.

For Seasoning 

urad dal

Mustard

Curry leaves 

      

 

Method      

• Heat the pan with  little oil , add tomato, onion  and chilli and saute until   onion is translucent ,grind the mixture along with Chick peas.
• Add the seasoning and serve with dosa.