IDLI / DOSAI MILAGAI PODI

THINGS REQUIRED :
 Red chillies - 1 cupful, salt - required qty, asafoetida (katti perungayam) - 3 katti, kadugu - 1 spn., uluthamparupu (urad dhal) - little less than half cup, bengalgram dhal (kadala paruppu) - little less than half cup, gingelly oil - 1 1/2 spn,


PREPARATION :
1.  In a spoon of gingelly oil roast 3 katti of perungayam , 1 cup of red chillies (long chilli is good for this) after tearing each chilly into 2 pieces along with the required salt (kal uppu is preferred).  Always roast chillies in small flame for good colour. Transfer this separately into a tray.
2.  In the same kadai, pour half spoon of gingelly oil splutter 1 spn. of kadugu and then add urad dhal and bengalgram dhal and roast it to red colour. See to it that you  do not roast it to black or nearly black.  
3.  First powder roasted chillies, asafoetida and salt.  Transfer it separately.
4.  Coarsely powder the roasted dhal mix and add it to the powdered chilly.  Mix well.
5.  Store in a closed container after sometime.

VARIETY PICKLES : GINGER THOKU

GINGER THOKU :


Things required :  Ginger 1 cup, tamarind - 1 medium lemon sized tamarind (soaked in hot water - less than 1/4 tumbler), salt, red chillies - 3 nos., jaggery (vellam) - 2 tablespoonful, oil - 4 tablespnful, turmeric powder - little.


PREPARATION :


1. Remove the skin of ginger and finely chop it.
2.  Grind the chopped ginger with soaked tamarind along with its water, salt, 3 nos., jaggery,  red chillies and make it into a fine paste.
3.  Heat oil in a thick bottomed kadai and transfer the paste and add 1/4 tspn turmeric powder.  Mix well till the excess water is absorbed and oil starts to come out.
4.  Taste  and add salt or some more jaggery if required.
This tastes really good.  Can be used as a pickle or eaten with  chapathi or any other south indian tiffin.

VARIETY RASAM : 6. JEERAGA RASAM

JEERAGA RASAM : METHOD :1


Ingredients :  Tamarind - 1 medium lemon size, salt, curry leaves, sambhar powder - 2 tspn, katti perungayam - 1 katti, jeeragam - 1 tablespoon, tur dhal (thuvaram paruppu) - 1 spoon, ghee little to splutter kadugu and curry leaves.


Preparation :


1.  Soak tamarind in hot water and take the puree.  Or use tamarind as it is.  
2.  Add salt, 1 katti perungayam, 2 tspn of sambhar powder and curry leaves and mix well.  For this rasam, we dont add tomato.
3.  Boil it for 5 to 7 mins.
4.  Make a paste of 1 tbspn of jeeragam and 1 tspn tur dhal in little water and add it to the boiling rasam.  Add more water to the required level. Altogether 4 tumblers of rasam can be made for this measurement.  So check when adding water to avoid it becoming more watery and less tasty.
5.  Switch off when yellow froth appears on top.  Do not boil it.
6.  Splutter 1/2 spn of kadugu and little curry leaves in 1 spn of ghee and garnish rasam.  No need to add coriander leaves or cooked tur dhal water for this rasam.


METHOD :2.


Upto point 3 said above is the same.
4.  Add 1 tspn of tur dhal to the rasam in the beginning itself when boiling.
5.  After it boils for 6.7 mins, add the required amt of water and allow the yellow froth to appear on top and do not boil.
6.  Coarsely powder jeeragam and 5 nos. of pepper and splutter it along with kadugu and curryleaves in 1 tspn of ghee and transfer it to the prepared rasam