Puliyodharai

This is my mother's famous Puliyodharai recipe. It tastes so similar to the puliyodharai prasadam you get at the temples. She always makes the Pulikaaichal her own random way with no specific spoon measurement but only eye measurement (kann alavu as she says) ;-) So I asked her to note down the measurements of how much she has used with the proper measuring spoons, the next time she made and she immediately did this the next day and gave me the recipe. Now I am revealing her secret :-)

Pulikaaichal
This is the Tamarind spice mixture needed to make the Puliyodharai. It is like a pickle or thokku that can be made and stored for later use.

Ingredients

• 200 gm Tamarind paste
• 10 long Red chillies
• 1 tsp Methi seeds
• 1 tsp Asafoetida
• 1/2 cup Oil
• 2 tsp Urad dal
• 2 tsp Channa dal
• 1/4 cup Peanuts
• 2 springs Curry leaves
• 1 tsp Mustard seeds
• 5 Red chillies split into 2
• 1 cup water
• 1 tsp Turmeric powder
• 1 (heaped) tsp Salt (Adjust to taste)

Method

1. Heat 1 tsp oil in a pan/ wok and fry the methi seeds and the 10 long red chillies. Fry them on medium heat till they turn brown. Switch off and allow it to cool and grind these in a mixer to a fine powder and keep aside.
2. Heat the remaining oil in the pan and add the mustard seeds. When the mustard starts crackling add the asafoetida, urad dal, channa dal, 5 split red chillies and the peanuts and fry them till they turn a light brown.
3. Now add the curry leaves and the water. Stand back while adding water as it will splatter. Then add the Tamarind paste, turmeric powder and salt. Bring the mixture to a boil and then simmer it till the mixture thickens slightly (like a halwa).
4. Now add the ground powder and mix well. Switch off the stove.
5. Follow the recipe below to make the Puliyodharai and store the remaining Pulikaaichal in an airtight container once it is cooled.

Suggestions/ Notes

1. The Pulikaaichal keeps good at room temperature for a week and it definitely keeps good for more than 6 months in the refrigerator but be sure to use a clean dry spoon every time.

Puliyodharai
This is also known asTamarind rice and is made by mixing the Pulikaaichal with cooked rice.

Ingredients

• 1 tsp Pulikaaichal (Adjust to taste)
• 1 cup cooked Sona Masoori Rice

Method

1. Add the Pulikaaichal to the hot Rice and mix well with a fork.
2. Puliyodharai is ready to serve hot or cold!

Suggestions/ Notes

1. Once you make the Pulikaaichal, you can almost instantly make the Puliyodharai and this Puliyodharai tastes good even if it is cold. Hence it can serve as a nice picnic food or travel food. Also it keeps good for a day or two when kept at room temperature itself.
2. My Mom heats a little oil and fry more peanuts and add it to the rice along with a pinch of turmeric and mix the Pulikaaichal to make the Puliyodharai. But I am a little lazy and want to make the Puliyodharai instantly so added more turmeric powder and peanuts in the Pulikaaichal itself :-)

Coconut Sambar

This is another variety of making sambar and is popularly known as Varuthu Araicha Sambar (meaning roast and ground sambar). It is also popular among Malayalis and is a must for any Sadhya.

Ingredients

• 1/2 cup Parippu/Toor Dal
• 1/2 tsp turmeric
• 2 cups Mixed vegetables (I have used drumsticks, carrot, potato, brinjal, okra, ash guard, tomatoes)
• 2 tsp Tamarind
• 1/2 tsp Salt (Adjust to taste)
• 2 stalks coriander leaves (chopped)
• 2 tsp Coconut oil
• 1 tsp Mustard seeds
• 1 spring Curry leaves

For Masala (to roast and ground)

• 2 tsp Channa dal
• 4 tsp Coriander
• 1/2 tsp Methi
• 8 Red chillies
• 1/2 tsp Asafoetida
• 1/2 cup Grated coconut

Method

1. Cook the dal along with turmeric with enough water in a Pressure Cooker for 3 whistles and keep aside.
2. Dry roast the ingredients given for the masala till golden brown and grind to a smooth paste.
3. Cook the vegetables(excluding okra, ash guard or any other veggies that get cooked easily) in a microwave or Pressure cooker for 1 whistle or till they are just cooked but not over cooked.
4. Heat a deep pan and add oil. Add the mustard seeds and when they splutter add the curry leaves. Add the other veggies (okra, ash guard) and stir for a few minutes.
5. Now add the ground masala, dal, cooked vegetables, salt, tamarind paste and enough water and bring it to a boil. Then simmer for a few minutes till all the tastes get blended and switch off.
6. Garnish with freshly chopped coriander leaves and serve hot.

Spinach Sambar

I like to add Spinach to my Sambar to make it more nutritious. This is one way I can get the whole family to eat Spinach!

Ingredients

• A bunch of Spinach (Washed and chopped)
• 1 Tomato cut into halves
• 1 tsp Tamarind paste
• 1 tsp Sambar powder
• 1/2 tsp Salt (Adjust to taste)
• A pinch of Asofoetida
• 1/4 cup Toor dal
• 1/4 tsp Turmeric powder
• 1/2 tsp oil
• Mustard seeds
• Fenugreek seeds

Method

1. Cook the toor dal with tomato and turmeric in pressure cooker.
2. Heat a saucepan with oil and add asafoetida, mustard and fenugreek seeds.
3. When the mustard starts to splutter, add the spinach and sambar powder and fry the mixture for a minute.
4. Add 2 cups of water, tamarind paste and salt. Allow it to boil till it becomes slightly thick.
5. Mash the cooked dal and add it to the sambar and simmer. Taste and adjust for salt/ spice/ sourness.Add more water if the sambar is too thick
6. Serve hot with Rice.

Sambhar Powder

Ingredients

• 2 1/2 cup dry Red chillies
• 8 cups Coriander seeds
• 1/2 cup Channa dal
• 1/2 cup Toor dal
• 1/2 cup Urad dal
• 1/2 cup Fenugreek seeds
• 4 tsp Turmeric powder

Method

1. Dry roast all the ingredients in the same order on medium heat till they turn golden brown.
2. Allow them to cool and grind in a mixer to a fine powder.
3. Cool it and store it in an airtight container. No need to refrigerate the powder. It will last for more than 6 months.

Aloo Paratha

This Aloo Paratha is everybody's favourite in my house. I learnt this recipe from a caretaker of the hotel where I stayed when I was in UK. It is such an easy recipe that will never fail you.

Ingredients
For the Paratha:

• 1 1/2 cups whole-wheat flour
• Water as needed
• Pinch of salt  
• oil to cook the paratha
• 1/4 cup whole-wheat flour for rolling

For the Potato filling

• 2 medium potatoes
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds
• 1 chopped green chili
• 2 tablespoons chopped cilantro
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchoor powder
• 1 teaspoon chat masala
• 1 teaspoon coriander powder
• 1/4 teaspoon ajwain

Method

1) Mix flour, salt and water together to make a soft dough. Cover it and allow it to stand for 30 min.

2) In the meantime, boil and peel the potatoes and add them to a bowl.

3) Add all the ingredients for the potato filling to the bowl and nicely mash the potatoes with the spice mixtures.

4) Divide the dough into 8 small balls (approx) and divide the potato filling into 4 small balls (approx).

5) Take 2 dough balls and roll into two 3" circles as show below.

6) Take a portion of the potato mixture and spread it on one of the rolled dough.

7) Cover this dough with the second rolled dough.

8) Press and seal the edges of both the rolled dough firmly.

9) Apply some dry flour on both sides and slowly roll into a disc of about 8 inches or till the sealing and the filling stays intact. Add more flour while rolling and keep flipping and roll on the edges first before doing the center.

10) Now put the rolled aloo paratha on a hot griddle.

11) After a few seconds add oil to the paratha and flip it over.

12) Again, flip the paratha and lightly press the puffed areas with a spatula. Add more oil and flip again and press with the spatula making sure the paratha is golden-brown on both sides.

13) Serve hot with a blob of butter on top and pickle or curd.

Suggestions/ Notes

• The Spices/ herbs add to the potato filling can be varied according to your taste. You could even add coriander seeds, pomogranate seeds, kasuri methi or just any spice of your choice.

Bisibele Bath Powder

Mostly I use the store bought Bisibele Bath powders but occasionally I make it at home too. This powder can be made in advance and stored in an airtight container and refrigerated or frozen.

Ingredients

• 8 dry Red chillies (Adjust according to your spice requirements)
• 2 tbsp Coriander seeds
• 2 tsp channa dal
• 1 tsp urad dal
• 3 kapok buds (marati moggu)
• 2 cloves
• 1″ piece cinnamon
• 2 cardamom
• 1/2 ” piece mace
• 1/4 tsp fenugreek seeds
• 1/4 tsp white poppy seeds
• 2 tbsp grated dry coconut (copra) /desiccated coconut

Method

1. Dry roast all the ingredients in the same order on medium heat till they turn golden brown.
2. Allow them to cool and grind in a mixer to a fine powder and store it in an airtight container.
3. Keep it refrigerated or frozen so that it doesn't lose its aroma.

Bisibele Bath

Bisibele Bath is famous in Karnataka and is an easy single dish meal. It is very healthy and filling and can be made in a jiffy especially if you have guests visiting your place. This recipe serves 4.

Ingredients

• 1/2 cup Rice (Sona Masoori or any short grain rice)
• 1/2 cup Toor Dal
• 1/4 tsp turmeric
• 2 cups diced Vegetables (Carrots, Potatoes, Beans)
• 1/4 cups Peas
• 1/4 cup Lima beans
• 1 small tomato, diced
• 1 tsp Tamarind paste (adjust as per taste)
• 1 tsp Rasam powder
• 2 tbsp Bisibele Bath powder
• 2 tsp Ghee
• 1 tbsp Salt (Adjust to taste)
• 1/4 tsp Mustard
• A pinch of asafoetida 
• 1 spring Curry Leaves
• 1/4 cup Cashews/ Peanuts

Method

1. Wash and soak the rice and toor dal for 15 min
2. In a pressure cooker, drain and add the soaked rice and toor dal, vegetables, peas, Lima beans, tomato and turmeric. Mix well.
3. Add 5 cups of water, tamarind paste, rasam powder, bisibele bath powder and salt. Mix everything well and pressure cook for 4 whistles.
4. Taste and adjust for salt/ spice/ sourness.
5. Heat ghee in a small pan and add the mustard. When it crackles add the cashews/ peanuts and fry them till golden brown. Then add the asafoetida and curry leaves.
6. Add the seasoning to the bisibele bath and serve it hot!

Suggestions/ Notes

• The Rasam Powder and Bisibele Bath Powders can be either homemade or store bought.
• The vegetables added to the Bisibele bath can be anything of your choice. But if you are adding, capsicum/ cauliflower/ broccoli/ any veggie that gets cooked fast, cook them separately and add it in step 4 and stir well. Cover and simmer for 5 min so that the veggies soak in the flavour.

Rasam

This is an easy and delicious Rasam recipe from my mother. It is very nice to mix it with hot rice and have.

Ingredients

• 1 tsp Rasam Powder
• 1 tsp Tamarind Paste
• 3 cups Water
• 1 big ripe Tomato
• 1/2 tsp Salt (Adjust to Taste)
• A pinch of asafoetida
• 1/4 tsp mustard
• 1/4 tsp jeera (cumin seeds)
• 2 tbsp chopped coriander leaves
• 1 tsp ghee

Method

1. Cut the tomato into half and microwave it on high for 2 min or till it is completely cooked. Cool it and squeeze it with your hand to extract only the juice after discarding the skin.
2. Heat water in a vessel and add the rasam powder, tamarind paste, salt and the tomato juice and bring it to a boil.
3. Taste and adjust for salt/ spice/ sourness.
4. Heat ghee in a small pan and add the mustard. When it crackles add the jeera and when that crackles add the asofetida and pour it into the rasam.
5. garnish it with the coriander leaves and serve hot.

Suggestions/ Notes

1. If you are using Tamarind, then add it to the tomato with 2 tbsp water and microwave it as in step 1. It will then be easy to extract the tamarind juice.
2. If you would like to add the cooked Toor Dal or the Dal water, add it after step 2 and simmer for 2 min and proceed with step 3.
3. You have to cover the Rasam immediately after adding the seasonings and the coriander leaves to trap the nice aroma.

Rasam Powder

This recipe is from my mother. She is an expert in Rasam and you can find her Rasam recipe here. So do check it out.

Ingredients

• 3 cups Coriander seeds
• 1 cup Whole Black Pepper
• 1 cup Cumin seeds
• 1 cup Toor Dal
• 1 cup Dry Red chilly
• 1 1/2 tsp Turmeric Powder

Method

1. Take all the ingredients in a microwave safe bowl and microwave it on high for 1 min to just warm it up.
2. Grind it to a fine powder in a mixer.
3. Allow it to cool completely and transfer it to an airtight container.  

Suggestions/ Notes

1. In the olden days the ingredients are kept in the sun to warm it before grinding but since all the modern kitchens are now equipped with a microwave, we can use that instead, as given in step 1.
2. This powder does not need refrigeration and can be kept in an airtight container for even 6 months.