10. Puli sertha poricha kuzhambu

Puli sertha poricha kuzhambu

We can use any vegetable or mixed vegetables. only with ash guard or only with brinjal and lady's finger will also be good. On dwadasi day, brinjal and lady's finger puli sertha kzuhambu will be the main dish but pasi parupu will be used. Other vegetables like chow, ash guard, avaraikai, vazhakai, drumstick can be used.

Ingredients:
thur dhal/ moong dhal - 1 cup
tamarind - 1lemon size
salt -1 tbs
hinge - a pinch
turmeric powder
curry leaves
chopped vegetable - 1cup

For grinding:
oil - 1tsp
Urid dal - 1 1/2tbs
pepper -1/2tsp
red chilli - 5
daniya -1tsp
methi seeds- 1/2tsp
hinge - a pinch

For seasoning:
Mustard seeds - 1/2 tsp
hinge - a pinch
curry leaves
grated coconut -1tsp
oil - 1tsp

Method:

1. Pressure cook the dhal with hinge and turmeric powder and smash well and keep it aside.
2. Extract the tamrind juice to 1 1/2 cups and cook the vegetables adding curry leaves, turmeric powder, salt and hinge.
3. Roast the ingredients for grinding and grind it to fine paste.
4. Add the paste to the smashed dhal mix well and then add to the boiling tamarind juice with the vegetables. Boil for two minutes.
5. Season with the ingredients given.

4. Onion sambar

Onion Sambar
Hot rice, ghee, onion sambar with fried potatoes or deep fried appalams are the best combo.
Best side dish for dosa, idli and upma.
Along with onions other vegetables used for sambar can also be used for a different taste.
Ingredients:
Sambar onion - 1/4kg
Toor dal - 1cup
Tamarind - Lemon size
Hinge - a pinch
Turmeric powder - a pinch
Salt - 2tbs
Grated coconut -2tbs
For roasting:
Channa dall -2tbs
Daniya - 2tbs
Methi seeds - 1/2tsp
Red chilli - 8
Hinge - a pinch
Curry leaves
Oil - 2 tsp
Ghee - 1tsp
For tempering:
Gingely oil - 1tsp
Mustard seeds -1/2 tsp
Hinge - a pinch
Red chilli - 1
Curry leaves

Method:

1.       Peel off the skin of onion. (If you soak it in water and peel, your eyes may not water while peeling). Trim out the top and bottom portion of onions.

2.       Soak toor dal in hot water and pressure cook for 3 whistles.

3.       Roast all the items given under for roasting till channa dal turns brown. Keep it aside.

4.       Fry onions in ghee till the aroma come and onions turn transparent.

5.       Grind the toasted items with grated coconut and 2 or 3 fried onions into fine paste.

6.       Soak tamrind in hot water and get 2 cups of extract. Add turmeric powder, salt, hinge and onions. Allow it to boil till the raw smell of tamarind goes off and onions are cooked well.

7.       Add ground paste and cooked and smashed toor dal to the tamrind extract. Allow it to boil for 2 minutes.

8.       Temper all the items given under tempering in gigngely oil.

2. Sambar

2.       Sambar (Freshly roasted araithuvitta sambar)

Vegetables that can be used
Drumstick, raddish, capsicum, carrot, ashguard, brinjal and lady's finger.

Ingredients:
Toor dal - 1cup
any vegetable -200gm
Tamarind -1 lemon size ball
Salt - 2tbs
Hinge - a pinch
Oil - 1tbs
Turmeric powder - a pinch
For grinding:
Grated coconut - 3tbs
Daniya/coriander seeds - 2tbs
Channa dal - 2tbs
Methi seeds - 1/2 tsp
Hinge - a pinch
Redchilli - 8
Curry leaves few
For tempering:
Gingely oil/ ghee - 1tbs
Mustard seeds - 1tsp
Red chilli - 2
Methi seeds - few
Hinge - a pinch
Curry leaves
Preparation: 1. Soak toor dal for 20 minutes in hot water and pressure cook for 3 whistles.
2. Roast all the ingredients (till the dal turns brown) given under grinding except coconut  and grind with grated coconut into a coarse paste.
3. Chop the vegetables (1 inch size).
4. Soak tamarind in hot water and extract 2cups of syrup.
Method:
1. Cook the vegetable in tamarind extract along with salt, hinge and turmeric powder.
2. Add the the ground past, cooked and smashed toor dal to the tamrind extract.
3. Mix well and boil it for 2 seconds.
4. Temper with the ingredients given under tempering.

3. Puli vitta kootu

3.       Puli vita kootu
Vegetables like senai, brinjal, keerai thandu and poosanikai can be used for this gravy cum side dish.
Ingredients
Any one of the above vegetable -250gm
Toor dal/Channa dal or Both in 3:1 proprtion - 1/2 cup
Tamarind - small lemon size
Coconut - 1/4 cup
Turmeric powder - a pinch
Asafoetida - a pinch
Salt -1 1/2tsp

     Ground nut (raw) -2tbs  
To roast
Channa dal - 1 1/2 tbs
daniya - 1tbs
Red chili - 4
Methi seeds - 1/4 tsp
Asafoetida -a pinch
Oil - 1tsp
Seasoning
Oil - 1tsp
Mustard - 1tsp
Redchili-1
Asafoetida - apinch
Curry leaves
Method:

1.       Pressure cook dal adding a pinch of turmeric powder and asafoetida.Cook groundnut also in seperate container along with dal.

2.       Wash and cut the vegetables into small pieces.

3.       Cook the vegetable in 1 1/2 cup of extracted tamarind water, salt and asafoetida.

4.       Roast all the ingredients given under roast till they turn brown and a nice aroma comes out.

5.       Grind coconut and the roasted items into caorse paste.

6.       Mix the paste with cooked peanut,  cooked and smashed dal and cooked vegetable. Boil it for 2 seconds.

7.       If the consistency is very thin add rice flour paste and mix thoroughly and allow it to just boil.

8.       Season with all the ingredients mentioned under seasoning.

Tips: Adding a handful of cooked groundnut or channa  will increase the quantity and crunchy groundnut will increase the taste.
This can be used as side dish with morkuzhambu. This can be used as gravy with roasted/deep oil fried papad/appalam.vathal.
Instead of roasting we can add 1tsp of fried sambar powder to the grated coconut and grind. This may minimize the time but of course freshly roasted ingredients will give added taste and aroma.