mmmm...Parupusily...

Parupusilly, by the name suggests it is a lentil based sidedish. Though it takes a little bit of our time, the end result is yummy and delicious. What makes it different than any other vegetable. Its just a mixture of Dal ( lentils) and Vegetables. Normally , for parupusily we use Beans. Other than that, you can substitute with snake guard , spinach , Carrot, or add onions with those vegetables. Sounds silly but you won't believe the taste... Wonderful.



The recipe goes like this:

Ingredients :

• Beans ( chopped medium/ small pieces)
• Chana dal(kalla parupu) - 3/4 cup
• Toor dal (tuvaram parupu) - 1/2 cup
• Long red chillies - 5 to 6 according to the spice you like
  
• Ural dal (1-2 tsp)
  
• Mustard seeds
• Curry leaves
• Turmeric ( 1/2 spn)
  

1 . First, soak Chana dal and Toor dal for 1- 2 hours before hand. Coarsely grind the dal in mixie wiith red chillies.

2. Steam in the cooker , by either placing dal in idly cooker or normal pressure cooker for about 10- 12 mts. Along with that add chopped beans so that it takes less of our time.

3. Once thats over, take a kadai , add oil , mustard seeds. Once it sputters , add urad dal, turmeric powder and fry beans nicely.

4. Side by Side, Take a big plate where you can get all the dal down from the pressure cooker. Let it cool for a 5- 10 mts.

5. Once it cooled, add oil in another kadai, and fry the grinded dal nicely. It should fry nicely so you can see the brown crust on that dal. After that mix Beans and Dal.

Hmmmm...Lovely...Delicious...Fried...Parupusily is ready.

P.S : You can substitute with Snake Guard, Spinach, Carrot or add onions to those vegetables. Get a wonderful taste!!!!

Simple Coriander Rasam ( Kothamali Rasam)

There are different types of Rasam. You may be familiar with Pepper rasam, Tomatoes rasam, Garlic rasam. etc., What's so special about this Coriander Rasam? All rasam include coriander leaves at last for fragrance, but what makes this so different from other rasams. You believe it or not, its so yummy and tastes wonderful.



The recipe as follows:

Tamarind(small round size) : Extract juice from this
Tomatoes - 2 (medium sized or 1 big one)
LG asafoetida : one small piece ( If you don't have one, Just add LG asafoetida atlast)
Rasam powder : 1 tsp
Salt

To Grind :

Soak 1 tsp : Dania (coriander powder )
2 tsp : Toor Dal


Once you extract the juice from tamarind , add tomatoes, asafoetida, rasam powder , salt and let it boil for 10 -15 mts . After that, add the grinded one.
Atlast , Talikavum. Don't forget to add coriander leaves and curry leaves.

P.S : Talikavum: ( In a small kadai, pour ghee then add Mustard seeds).Normally, for rasams, Ghee is always better because of its divine smell.

18 Aadi peruku

The 18th day in the Aadi month falls on 3 rd of august in the English calender.

This festival is associated with agriculture.After germination and transplantation, lot of water is required to irrigate the rice crop which is the staple food.

The tamizh culture developed in the fertile plains of the cauvery river. As the rains increased the volume of water in the river increased day by day and overflowed on Padhinettaam perukku.

The gift of nature padhinettaam perukku is the festival.During this festival, my mother does mixed rice. So am presenting you , pulinsadam, thengai sadam, elumicha sadam, thayir sadam with delicious avial...

Yummy Garlic Rasam (poondu Rasam)

Garlic Rasam

Ingredients

• (small)Lemon Sized Tamarind
• 10-11 garlic flakes
• 2-3 long Red Chillies
• 1 spn Turmeric powder
• 1-2 tomatoes
• few Curry Leaves
• 1 Spn Mustard seeds
• a pinch of Asafotedia
• 2-3 spoons of Oil
  

1. Take a pulp of Tamarind and make a juice out of it.

2. Take a Kadai, pour Oil and mustard seeds. Wait till it pops out.

3. Put flakes of Garlic, Red chillies, and tomatoes - Fry for 1 minutes

4. Put haldi and pour tamarind pulp with salt and Let it boil for 15-20 mts.

5. Put curry leavs and bring boil to off.

Yummy Garlic Rasam is ready.