Vendaikai Thalar. (Bendi/ Okra Masala)

Vendaikai Thalar

Ingredients

Okra - 1/2 kg

Mustard Seeds

Toor Dal 1 1/2 cup

Channa Dal

Urad Dal

Peanuts

Red Chillies

Green Chillies

Ginger

Asafoetida

Turmeric Powder

Tamarind

Oil

Preparation

Pressure cook 1 cups of Toor dal. Keep it aside.

Take the tamarind, prepare the extract & keep it aside.

Cut Okra into small rounds.

Take little oil, when it's hot, add Mustard, when it spurts add Channa Dal, Urad Dal, Peanuts,

Red Chillies, Green Chillies, Ginger, Asafoetida.

Then add the cut okra, when its half cooked, add the tamarind extract. Allow it to cook fully, then add the cooked toor dal.

The peanuts add a special flavor to this dish. So do make sure to experience that.

That is all. A yummy dish is ready

Idli Sambar Recipe

Ingredients

Toor Dal - 1 cup

Green Gram less than 1/4 cup

Tomato - 2 chopped

Small Onions/Shallots - - cut into half

Ginger 1 chopped

Green chilli

Turmeric - 1/2 spoon

Chilli Powder 1/4 spoon

Sambar powder

Salt

Seasoning

Cumin Seeds (Jeera) = 1spoon

Asafoetida

Mustard

Curry leaves

Oil

Preparation

Soak the toor dal & green gram in hot water for half an hour.

In a cooker, add onions, tomato, green chillies, ginger, the dal, add little water, salt, chilli powder, sambar powder, turmeric powder. Pressure cook well upto 5 whistles.

When done. In a kadai, take oil, when its hot, add mustard seeds, when it spurts, add cumin seeds, asafotida & curry leaves.

Sambar is done. Its awesome with idli, dosa, vada. Yummy

Tomato Rasam, How to make Fresh Masala

This Rasam is called Arachu vitta rasam.

Ingredients

Toor Dal - 1 1/2 cup

Tomato - 2 chopped

Tamarind - a small lemon sized

Turmeric - 1/2 spoon

Corriander seeds (Dhania) - 2 spoons

Pepper corns - 15

Cumin Seeds (Jeera) = 1spoon

Asafoetida

Corriander leaves

Ghee - 1 spoon

Mustard

Curry leaves

Green chilli

Salt

Oil

Preparation

Cook 1 cup of toor dal in pressure cooker.

In a kadai, toor dal (2 spoons), corriander seed (2 spoons), pepper corns (15), asafoetida and fry in 2-spoon oil. When it is almost done, add Jeera and transfer it to a plate to cool. Then grind it adding water sparsely.(Consistency - not too coarse not to fine).

The Rasam fresh masala is ready.

Soak tamarind and obtain the extract and dilute it to 1½ cups. Add salt, cut-tomato, turmeric powder and bring it to boil.

Add paste to boiling tamarind water, boil further (10 minutes), add pre-cooked toor dhall, add water if needed, reduce heat, wait till it froths completely, then add coriander leaves and karuveppilai and remove from oven.

Add fried mustard. [If some special flavour is needed fry mustard, cumin seed (1 spoon) and 2 split green chilli in ghee plus oil and add to the rasam.

Voila...delicious rasam to go.