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[R]

Here are some basic kuzhambu & rasam recipes with a slight variation.


Vathal kuzhambu koozh:

Powder:

Dhania 2 tsp
thoor dal, channa dal 1 tsp each
pepper 1/2 tsp
fenugreek seed 1/2 tsp
hing
red chillies 3 to 4

Fry the above items in little amount of sesame oiland powder it nicely.

Seasoning:

Mustard 1 tsp
fenugreek seed 1/2 tsp
red chillies 1
curry leaves
any vathal.

Take thick extract of tamarind and add water with salt, haldi and allow them to boil.

Do seasoning, add vathal fry them well till the color changes. Pour this onto the tamarind koozh. Check for salt and add the powder or make it a paste with water. Boil for some time till it is thick.

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[R]

Dhal rasam:

cooked thoor dal 1 hanful
tomato 1 small
salt, tamarind
jeera 1 tsp
pepper 1 tsp

Seasoning:

mustard 1 tsp
red chillies 3 to 4
curry leaves & hing
coriander leaves to garnish

Mash tomato in tamarind water. Grind raw jeera, pepper nicely with little water.

Season the above in ghee and pour them in the tomato mixture. Pour the paste too and check for salt. When the raw smell disappears, dilute the dhal with water and pour. Boil for a couple of mts and switch off.

If you feel the dhal is more, reduce to half handful of the same.
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[R]

Tomato rasam:

Tomato 1 or 2 small
haldi & salt.

Fry & Powder:

dhania 1 tsp
thoor dal 1/2 tsp
hing
red chillies 4 to 5
fenugreek seed 1/2 tsp
pepper & jeera 1/2 tsp

Seasoning:

Mustard 1 tsp
curry leaves

Grind tomato coarsely; add water and make a liquid mixture. Put salt, haldi and let them boil.

Meanwhile, fry the above items except for pepper & jeera in ghee or oil until it is brown. Grind them with jeera & pepper. Put this powder to the tomato mixture. Add salt with enough water, boil and do seasoning separately. Mix both of them. once the raw smell is gone, switch off the fire.

Finally squeeze lime juice and garnish with coriander leaves.

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[Inimai]

Hi R,

For Kozhukattai dough, have you tried the store bought rice flour? If so, did it come successfully?

Thanks!

[R]

Hi Inimai,

Yes, of course, have tried store made rice flour for making kozhkattai in my as well as Mrs.Mano's method and both came out nicely.

Recently, I was told by my cousin that she had a minor problem with Swad brand rice flour, then, added more water than the required qty. After that, it came out ok.

Rgds.

[R]

Nutritious urundai:

Wheat flour 1 cup
thoor dal powder 1/4 cup(optl. moong dal powder)
peanut 1/4 cup
dry fruits mix 2 to 3 tbsp
crushed jaggery 1/2 to 3/4 cup
cardamom powder
dry coconut 3 tsp

Dry roast them separately till they are really hot. Mix all the flours together well and add 2 tsp of hot ghee with other ingredients. Start making balls using more hot ghee or milk.

But, if you add milk, it might not stay for a longer time.

[gvb]

Hi R
i tried out Dhal rasam and Tomato rasam the last two days and it tasted amazing.Thanks for a great recipe.

GVB

[Inimai]

Hi R,

Thank you for the reply! I am goinng to try the kozhukattai outer layer accorfing to your recipe using the store bought rice flour. Any suggestions on the brand?


Thanks!

Thanks!

[R]

A while ago, some one had asked for disintegrating of vella seedai. As far as I know, excess of adding vellam might be the reason for it to come separately or if the syrup consistency is not right, could happen.

[R]

Lots of thanks for trying, gvb.