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Peanut Sundal recipe

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Peanut Sundal recipe. This can be prepared for pooja in Navarathri days. Also suited for poriyal & tea-time snack.

Ingredients :

Raw peanut- 200g; oil;salt;mustard seeds; curry , coriander leaves; coconut; asafoetida;
To Powder:
Channa Dhal -1 tsp : coriander seeds -1 tsp : red chillies -4 : jeera _1/2 tsp
Dry roast and make it to a fine powder.

Steps :

Soak peanut for 6 hours. Cook for 3 whistles. Add salt & cook in open lid for 2 minutes. In 1 spoon oil, fry mustard seeds, asafoetida, curry leaves. Add peanuts, powder & cook in slow flame for 2 mins. Add coconut, coriander leaves.

Karamani Masiyal | Thatapayar

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Karamani Masiyal is a traditional dish also known as thataipayar masiyal is a healthy dish with less oil. During lack of vegetables, this is a good choice for rice and chappathi.

Ingredients:

Karamani 1/4 cup, small onion – 6, garlic cloves – 6, tomato- 1/2 piece, tamarind- 2 inch, oil – 1spoon, jeera, mustard seeds, asfoetida, red chilly – 5, salt, onion vadakam, curry and coriander leaves.

Steps:

Soak karamani lentils over night in 1 glass of water and cook it for 3 whistles. In 1/4 spoon of oil, fry the jeera, red chilly, onion, garlic. Add tomato, tamarind and mix well. Add this to cooked karamani and add 1/2 cup of water. Allow it to boil for 3 minutes. Add curry, coriander leaves and salt. once it cools down, grind it coarsely. In a spoon of oil fry mustard seeds, jeera, onion vadakam, 1red chilly, asafoetida, curry leaves. Add this to gravy and add some water, coriander leaves. Allow it to one boil.

Onion Sambar | வெங்காய சாம்பார்

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Sambar is a famous South Indian dish suits for Idly, dosa, Rice.
This Sambar made out of Small Onion which gives excellent taste, aroma & Healthy too.

Ingredients

Thuvar dal – 150 gms, small onions -20,tomato -1,
tamarind -amla size( if u make this for tiffen, 2 ‘inch tamarind is enough ),turmeric powder- 1/4 spoon, sambar powder -2 tea spoons, rasam powder -1/2 spoon, salt,asafotida, mustard seeds,oil – 2 spoons, jaggery 1/2 spoon, curry, coriander leaves.

Steps

Cook thuvar dal along with turmeric powder & mash it, in 1 spoon of oil fry onion for 2 minutes, add tomato & fry for a minute, add sambar powder mix well & add a cup of dal water & allow to boil for 2 minutes, add tamarind pulp, salt & boil for 3 minutes, add mashed dal,rasam powder & allow for 1 boil, add jaggery, in 1 spoon oil fry mustard seeds, asafoetida,curry leaves & add it to the sambar,add coriander leaves.

Mango Ginger Pickle | மா இஞ்சி ஊறுகாய்

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Pickle made with mango ginger. Can be stored in fridge for 1 month. Since it has ginger, it is good for digestion & also avoids vomiting & morning sickness for pregnant woman.

Ingredients

mango ginger- 250 g; gingelly oil- 6 spoons; chilly powder- 2 tea spoons; rock salt; asafoetida; mustard seeds; jaggery- 2 table spoons; tamarind pulp- from 1 lemon size piece; turmeric powder; dry roasted & powdered methi seeds- 1/8 th spoon.

Steps

Peel & grate the mango ginger as shown. In 4 spoons oil, fry mustard seeds, asafoetida, add mango ginger& fry in low flame for 2 mins. Add a pinch of turmeric powder, chilly powder & fry. Add tamarind pulp & salt. Cook in high flame for 5 mins & in low flame for 4 mins. Check for spice & salt. Add jaggery. Once it melts, add 3 pinches of methi powder. Mix well & turn off. Heat 2 spoon of gingerly oil & add it to the pickle. Once it cools down, store in a dry container

Mushroom Gravy | காளான் குழம்பு

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Spicy South Indian style mushroom gravy suits for idly,dosai,chapathi,poori,rice,biriyani.­..

Ingredients :

Button mushroom- 100 g; Big onion- 1/2; Small onion-8; Tomato- 1;Ginger garlic paste- 1 teaspoon; Oil; salt; turmeric powder; non-veg kulambu powder- 6 tea spoons (or use chilly powder- 2 spoons; coriander powder- 5 spoons); coconut – 6 table spoon; Roasted gram- 2 spoons; Curry,coriander leaves.

Steps :

In 3 spoons of oil, fry onions,tomatoes,ginger garlic paste,mushroom. Add all powders,water,salt.Close & cook for 3 mins. Grind coconut & roasted gram into a fine paste& add to the gravy. Add curry leave & water. Allow it to boil for 3 mins. Add coriander leaves.

Broad beans Sambar |அவரைக்காய் சாம்பார்

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Dhal sambar made by avraikaai .This suits for rice and also for idly, dosai.

Ingredients:
thour dhal-1/2 cup.dhal water- 1 cup, small onion- 8,tomato-1 small, tamarind pulp- amla size, avraikaai-200 gms,sambar powder -3 spoons, rasam powder- 1/2 spoon, salt, oil, assfotida, mustard seeds, jaggery -1/2 spoon, curry, coriander leaves.

Steps:
Cook dhal along turmeric powder for 4 whistle.mash it . In a spoon of oil fry onion,tomato, avaraikaai,add sambar powder,dhal water .once it boils add tamarind pulp, salt ,cook for 1 whistle. Add mashed dhal, rasam powder,jaggery.alow it to boil. In a spoon of oil fry mustard seeds,asfotida, curry leaves ,add this to sambar.add coriander leaf.
Refer gowri samayalarai to know how to cook dhal, sambar powder,rasam powder,
Check sambar play list for more sambar recipes

Potato Masal

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A Traditional potato masal given with poori.this masal can be used to make masal dosai also.
Ingredients:
Big onion -3 to 4,cooked potato- 4 to 5, tomato -1/2,ginger garlic paste -1 spoon,green chilly -4,red chilly- 1,oil, salt, mustard seeds,ulund,gram dhals,cinnamon,cloves,turmeric powder -1/4 spoon, curry,coriander leaves.
Steps:
In 4 spoon of oil fry mustard seeds,ulund ,gram dhals,cinnamon,cloves.Add chilly,onion,curry leaves.Fry for 4 minutes.Add tomato,ginger garlic paste,turmeric powder,fry for a minute.Mash potato into small pieces,add to gravy.add salt.Mash 1/2 potato into a paste adding some water. Add this paste to gravy.Add 1/2 glass water. Allow to boil. Add coriander leaves.

Spicy Chutney | கார சட்னி

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Famous south Indian Kaara (spicy) chutney. Perfect side dish for all tiffen items (idly,dosa,pongal,etc,.) & snacks items like bajji, bonda ,etc,. can stored in fridge for a week.

Ingredients :
Big onion-1; Red chilly-2; Tamarind-1 inch; Garlic-6 cloves; Salt; Gingerly oil; Jaggery; Mustard seed; Ulund & gram dal; Asafoetida.

Steps:
Grind onion, red chilly, tamarind,garlic,salt,in to a fine paste.In 2 spoons of oil, fry mustard seed, ulund , gram dal, asafoetida. Add the grinded paste, required amount of water, jaggery. Cook for a minute.

Coconut Chutney | Various Tastes

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Chef Gowri shows how to prepare Coconut Chutney suits for all South Indian Tiffins. Here is the recipe for 4 various type of Chutneys. Subscribe to Gowri Samayalarai for more Indian Recipes.

1st chutney

Coconut 5 table spoons, Roasted gram -3 spoons,
green chilly, salt. Add require amount of water and grind it.

2nd Chutney

Coconut -5 spoons, roasted gram -3 spoons, green chilly, salt, smallpieces of ginger, garlic, small onion. Little curry & coriander leaves and Grind it .

3rd Chutney

Coconut -5 spoons, roasted gram -3 spoons, red chilly, salt and Grind it.

4th chutney

Coconut – 5 spoons, cashew nuts – 5 nos, green chilly, salt and Grind it.

To Garnish

In oil fry mustard seed, ulundu, gram dal, asafoetida & curry leaves add this to the chutney.