SAMBAR (Ordinary)

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)

  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)

  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

  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