Tamil Recipes

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Rajma Vermicelli

Tuesday, March 9th, 2010

Irked with the regular vermicelli upma dishes, why not try this, combined with nourishing, wholesome red kidney beans or rajma. Combine with variety of vegetables and dig on.

Spicy Sundal

Tuesday, March 9th, 2010

Sundal in basically Tamil recipe, made with chickpeas. It is prepared in various occasions, festivals and as prasadams. Here is a masaledaar twist to the regular sundal. Enjoy spicy sundal.

When you wanna rustle up something easy and light, which is equally tasty and fuss free and simple then bhindi masala is the perfect answer. It’s one of the favorite comfort food to most of the people and goes well with phulkas.

Lemon Rasam

Friday, February 26th, 2010

Rasam a sour and tangy delicacy from the Tamil south Indian platter can be consumed with rice or like soup as such. Aromatic, spicy and hot, get pleasure from the juicy lemon flavor.

Tomato Rasam

Wednesday, January 20th, 2010

Ingredients
Tomato 3-4 large
Sambar powder 1 tsp
Pepper (kali mirch) 1 tsp
Cumin seeds (jeera) 1 tsp
Turmeric powder (haldi) ½ tsp
Asafetida (heeng) 2 pinches
Green chillies 3-4, slit
Curry leaves 2 sprigs
Coriander leaves (dhania leaves) 2 tbsp, finely chopped
Mustard seeds (rai) ½ tsp
Cumin seeds (jeera) ½ tsp
Salt to taste
Oil/ghee for tempering
Water for cooking
Pigeon pea (tuar dal/ toor dal) 3 tbsp, [...]

Poriyal / French Beans Coconut Curry

Wednesday, January 20th, 2010

Ingredients
French beans 250 gms, finely chopped
Bengal gram (chana dal) ½ cup, soaked overnight
Turmeric powder (haldi) ½ tsp
Green chillies 3-4, finely chopped
Red chilles 3-4
Mustard seeds (rai) 1 tsp
Asafetida (heeng) 2 pinches
Desiccated fresh coconut ½ cup
Curry leaves 2 sprigs
Salt to taste
Oil for cooking

Idli Upma

Tuesday, January 19th, 2010

Ingredients
Left over idlis 9-10, cut into small pieces
Bengal gram (chana dal) 1 tbsp
Black gram (urad dal) 1 tbsp
Mustard seeds (rai) ½ tsp
Cumin seeds (jeera) ½ tsp
Asafetida (heeng) 2 pinches
Green chilles 4-5, finely chopped
Red chilles 2-3
Carrot grated ½ cup
Onion 2 large, finely chopped
Peas ½ cup, boiled
Turmeric powder (haldi) ½ tsp
Salt to taste
Oil for cooking
Curry leaves 2 [...]

Parppusli/ Cluster Beans with Bengal Gram Curry

Friday, December 11th, 2009

Ingredients
Bengal gram (chana dal) 1 cup
Cluster Beans (gwarphalli) 1 cup, chopped
Oil for cooking
Green chillies 4
Red chilli powder (lal mirch powder) 1 tsp
Salt to taste
Curry leaves 2 sprigs
Coriander powder (dhania powder) ½ tsp
Cumin seeds (jeera) ½ tsp
Mustard (rai) ½ tsp
Asafetida (hing) 1 pinch
Turmeric powder (haldi) ¼ tsp
Oil for cooking
Grated coconut ½ (optional)

Masala Vadai

Friday, December 11th, 2009

Ingredients
Bengal gram (chana dal) 1 cup, washed and soaked for 1 hr
Pigeon pea (toor dal) ½ cup, split
Green chillies 4, finely chopped
Onion 1, finely chopped
Ginger 1” long, finely chopped
Curry leaves 2 sprigs
Whole Red chillies 5-6
Salt to taste
Asafetida (hing) 1 pinch
Oil for frying