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SAMBAR (Ordinary)
 VEGETABLES  ANYTHING
 TAMARIND   SMALL LIME SIZE
 SAMBAR POWDER  1 Teaspoon
 SALT  TO TASTE
 TOOR DAL  1 Cup
SOAK  TAMARIND  IN  HOT  WATER  FOR HALF-AN-HOUR.
  MAKE A TAMARIND SYRUP
  STEAM TOOR DAL WITH A PINCH OF TURMERIC  POWDER
  ADD VEGETABLE,SAMBAR POWDER,SALT AND A PINCH OF
     ASAFOETIDA
  ALLOW IT TO BOIL UNTIL THE RAW SMELL OF TAMARIND
     GOES OFF
  ADD TOOR DAL AND ALLOW IT TO BOIL FOR 10 MINUTES.
  IN A SEPERATE SPOON TAKE A LITTLE AMOUNT OF OIL AND
     PUT MUSTARD SEEDS
  AFTER IT POPPED,ADD THIS TO SAMBAR AND ADD CURRY
     LEAVES.


                            NOTE :  IF THE SAMBAR IS SLIGHTLY WATERY, THEN TAKE A SPOON OF
                                          RICE  FLOUR,MIX IT WITH  LITTLE  WATER AND POUR IT IN SAMBAR
                                          AND ALLOW IT TO BOIL FOR 5 MIN.

SAMBAR (Varuthu,Araithathu)
 VEGETABLE  ANYTHING
 GRAM DAL  2 Teaspoon
 CORIANDER SEEDS  1 Teaspoon
 FENUGREEK SEEDS  1/2 Teaspoon
 VARAMILLAGAI  3 OR 4
 COCONUT  1/2 CUP
 TOOR DAL  1 CUP
 SALT  TO TASTE
  IN A FRYING PAN,TAKE A LITTLE AMOUNT OF OIL
     AND FRY  GRAM DAL,CORIANDER SEEDS, FENUGREEK
     SEEDS,VARAMILLAGAI,COCONUT AND GRIND IT     .
  SOAK  TAMARIND  IN  HOT  WATER  FOR HALF-AN-HOUR.
  STEAM TOOR DAL WITH A PINCH OF TURMERIC  POWDER
  MAKE A TAMARIND SYRUP
  PUT VEGETABLE,SALT AND A PINCH OF ASAFOETIDA
  ALLOW IT TO BOIL UNTIL THE RAW SMELL OF TAMARIND
     GOES OFF
  ADD GRINDED PASTE TO IT
  ADD TOOR DAL AND ALLOW IT TO BOIL FOR 10 MINUTES.
  IN A SEPERATE SPOON TAKE A LITTLE AMOUNT OF OIL
     AND PUT MUSTARD SEEDS
  AFTER IT POPPED,ADD THIS TO SAMBAR AND ADD CURRY
     LEAVES.
SAMBAR (TIFFINS)
 VEGETABLES  ANYTHING
 TAMARIND   SMALL LIME SIZE
 KASAKASA  1 Tsp
 VARAMILLAGAI  5 OR 6
 GARLIC  2 PIECE
 COCONUT  1/4 CUP
 CORIANDER SEEDS  1 Tsp
 GINGER  LITTLE
 SALT  TO TASTE
 TOOR DAL  1 Cup
  GRIND  KASAKASA,VARAMILLAGAI,GARLIC,COCONUT,
    CORIANDER SEEDS,GINGER
  SOAK  TAMARIND  IN  HOT  WATER  FOR HALF-AN-HOUR.
  STEAM TOOR DAL WITH A PINCH OF TURMERIC  POWDER
  MAKE A TAMARIND SYRUP
  ALLOW IT TO BOIL UNTIL THE RAW SMELL OF TAMARIND
    GOES OFF
  PUT VEGETABLE,SALT AND A PINCH OF ASAFOETIDA
  ADD GRINDED PASTE
  ALLOW IT TO BOIL UNTIL THE RAW SMELL OF PASTE  GOES
     OFF
  ADD TOOR DAL AND ALLOW IT TO BOIL FOR 10 MINUTES.
  IN A SEPERATE SPOON TAKE A LITTLE AMOUNT OF OIL AND
     PUT  MUSTARD SEEDS
  AFTER IT POPPED,ADD THIS TO SAMBAR AND ADD CURRY
     LEAVES.
VATRAL KUZHAMBU
 TAMARIND  BIG SIZE
 MILLAGAI POWDER  2 Tsp
 FENUGREEK SEEDS  1 Tsp
 ASAFOETIDA  PINCH
 VEGETABLES OR VATRALS  LADIES GINGER,
ONION OR VATRAL
  SOAK  TAMARIND  IN  HOT  WATER  FOR HALF-AN-HOUR.
  MAKE A TAMARIND SYRUP
  IN A PAN, POUR 3 Tsp OF OIL,ADD MUSTARD SEEDS
  AFTER IT POPPED UP,ADD FENUGREEK SEEDS AND
     ASAFOETIDA
  WHEN THE COLOR OF FENUGREEK SEEDS TURNS TO SLIGHT
     BROWN,ADD VEGETABLE OR VATRAL FRY IT
  THEN IMMEDIATELY ADD MILLAGAI POWDER AND
     SLIGHTLY FRY IT
  POUR TAMARIND SYRUP ADD CURRY LEAVES AND A PINCH
     OF TURMERIC POWDER
  ALLOW IT TO BOIL UNTIL OIL STARTS TO FLOAT
       NOTE : IF THE SAMBAR IS SLIGHTLY WATERY, THEN TAKE A SPOON
                     OF RICE FLOUR,MIX IT WITH  LITTLE  WATER AND POUR IT IN
                     SAMBAR AND ALLOW IT TO BOIL FOR 5 MIN.
MILAGU KUZHAMBU
 
 
 TAMARIND  BIG  SIZE
 CURRY LEAVES  AS NECESSARY
 MILAGU  1 Tsp
 JEERAGUM  1 Tsp
 GARLIC  2 Pieces
 GINGER  LITTLE
 VARAMILLAGAI  5 OR 6
 SALT  TO TASTE


  GRIND CURRY LEAVES,MILAGU,SEERAGUM,VARAMILLAGAI,
     GINGER,GARLIC
  SOAK  TAMARIND  IN  HOT  WATER  FOR HALF-AN-HOUR.
  MAKE A TAMARIND SYRUP
  IN A PAN, POUR 3 Tsp OF OIL,ADD MUSTARD SEEDS
  AFTER IT POPPED UP,ADD FENUGREEK SEEDS AND
     ASAFOETIDA
  POUR TAMARIND SYRUP,SALT AND GRINDED PASTE
  ALLOW IT TO BOIL UNTIL OIL STARTS TO FLOAT

MORKKUZHAMBU
 
 GRAM DAL  2 Tsp
 CORIANDER SEEDS  1 Tsp
 JEERAGUM  1 Tsp
 COCONUT  1/4 Cup
 GREEN CHILLIES  5 0R 6
 VEGETABLES  ANYTHING SUITABLE
 BUTTERMILK  2 Cups
 SALT  TO TASTE
  SOAK GRAM DAL,CORIANDER SEEDS,SEERAGUM AND RICE
     FOR 1/2 AN HOUR.
  GRIND IT ALONG WITH COCONUT AND GREEN CHILLIES
  IN A FRYING PAN,TAKE A LITTLE BIT OF OIL AND PUT MUSTARD
     SEEDS AFTER IT POPPED UP,ADD SUITABLE VEGETABLE, CURRY
     LEAVES AND FRY IT
  ADD PASTE ,BUTTERMILK,SALT AND TURMERIC POWDER
  ALLOW THEM TO BOIL FOR 15 MINUTES

  NOTE :    INSTEAD OF PUTTING VEGETABLES YOU CAN PUT
                PARUPPU KOZHUKKATAI.
 

 
 GRAM DAL  1 Cup
 VARRAMILAGAI  5
 ASAFOETIDA  PINCH


  SOAK GRAM DAL
  GRIND GRAM DAL,VARRAMILAGAI AND ASAFOETIDA
  MAKE BALLS AND STEAM THEM IN COOKER

         FINALLY ADD THIS AND KEEP IT ASIDE

RASAM (Ordinary)
 
 TAMARIND  LIME SIZE
 TOMATO  2
 RASAM POWDER  2 Tsp
 SALT  TO TASTE
 DHANIYA  1 Tsp
SOAK  TAMARIND  IN  HOT  WATER  FOR HALF-AN-HOUR.
  MAKE A TAMARIND SYRUP
  STEAM TOOR DAL WITH A PINCH OF TURMERIC  POWDER
  TAKE A LITTLE AMOUNT OF OIL AND PUT MUSTARD SEEDS
  AFTER IT POPPED,ADD TAMARIND SYRUP AND TOMATOES
  ADD RASAM POWDER,SALT,DHANIYA AND A PINCH OF
    ASAFOETIDA
  ALLOW IT TO BOIL UNTIL THE RAW SMELL OF TAMARIND
    GOES OFF
  ADD TOOR DAL AND ALLOW IT TO BOIL FOR 10 MINUTES.
  FINALLY ADD A SPOONFULL OF GHEE AND ADD
     CORIANDER LEAVES

 
RASAM (Varuthu,Araithathu)
 
 TOMATOES  2
 GRAM DAL  2 Teaspoon
 CORIANDER SEEDS  1 Teaspoon
 BLACK PEPPER  1/2 Teaspoon
 JEERAGAM  1/2 Teaspoon
 VARAMILLAGAI  3 OR 4
 TOOR DAL  1 CUP
 SALT  TO TASTE
  IN A FRYING PAN,TAKE A LITTLE AMOUNT OF OIL
     AND FRY  GRAM DAL,CORIANDER SEEDS, SEERAGAM
     VARAMILLAGAI,BLACK PEPPER AND GRIND IT     .
  SOAK  TAMARIND  IN  HOT  WATER  FOR HALF-AN-HOUR.
  STEAM TOOR DAL WITH A PINCH OF TURMERIC  POWDER
  MAKE A TAMARIND SYRUP
  TAKE A LITTLE AMOUNT OF OIL AND PUT MUSTARD SEEDS
  AFTER IT POPPED,ADD TAMARIND SYRUP
  PUT TOMATOES,SALT AND A PINCH OF ASAFOETIDA
  ALLOW IT TO BOIL UNTIL THE RAW SMELL OF TAMARIND
     GOES OFF
  ADD GRINDED PASTE TO IT
  ADD TOOR DAL AND ALLOW IT TO BOIL FOR 10 MINUTES.
  FINALLY ADD A SPOONFULL OF GHEE AND ADD
     CORIANDER LEAVES

 
MILAGURASAM
 
 TAMARIND  LIME IZE
 TOMATO  2
 BLACK PEPPER  2 Tsp
 SALT  TO TASTE
SOAK  TAMARIND  IN  HOT  WATER  FOR HALF-AN-HOUR.
  MAKE A TAMARIND SYRUP
  TAKE A LITTLE AMOUNT OF OIL AND PUT MUSTARD SEEDS
  AFTER IT POPPED,ADD TAMARIND SYRUP AND TOMATOES
  ALLOW IT TO BOIL UNTIL THE RAW SMELL OF TAMARIND
    GOES OFF
  FINALLY ADD A SPOONFULL OF GHEE AND ADD
     CORIANDER LEAVES

 
JEERAGARASAM
 
 GRAM DAL  2 Tsp
 CORIANDER SEEDS  1 Tsp
 JEERAGUM  1 Tsp
 TOMATOES  2
 RASAM POWDER  2 Tsp
 SALT  TO TASTE
  SOAK GRAM DAL,CORIANDER SEEDS,SEERAGUM FOR 1/2 AN HOUR.
  GRIND IT
  IN A FRYING PAN,TAKE A LITTLE BIT OF OIL AND PUT MUSTARD
     SEEDS AFTER IT POPPED UP,ADD TOMATO AND RASAM POWDER
  ALLOW IT TO BOIL UNTIL THE RAW SMELL OF TAMARIND
     GOES OFF
  ADD GRINDED PASTE TO IT
  ALLOW THEM TO BOIL FOR 15 MINUTES