Showing posts with label Dakshin - Sides for Rice. Show all posts
Showing posts with label Dakshin - Sides for Rice. Show all posts

Wednesday, April 3, 2013

Vetthai Kozhambhu (TamBram Style)

Hi... Today I made Vetthai Kozhambhu.. It is spicy..tangy sides for Rice... My friend Gunjan calls it "Vetthai Coimbatore" hehehe.. This recipe is my all time favourite.. I can have it even for my mid-nite hunger.. :)

Drumstick - 1 cut into 2' pieces
Shallots (Sambar onions) - 10 to 12
Gingelly Oil - 5 tbsp
Sambar powder - 2 tbsp (Store bought or home-made)
Mustard seeds - 1 tsp
Curry Leaves - 1 sprig
Dry Red Chilli - 2 broken into 4
Tamarind extract - 1/2 cup liquified
Turmeric Powder - 1 tsp
Salt to Taste
Jaggery - 1 tbsp
  1. Heat Oil in Kadai, add Mustard seeds, Curry Leaves & dry red chillies
  2. Once Mustard seeds starts spluttering, add shallots, drumstick pieces, turmeric powder,salt & sambar powder
  3. Let it fry for 2 to 3 mins in medium flame
  4. Add Tamarind water to it
  5. Let it cook for 10 mins till Oil separates (add more water if required)
  6. Add Jaggery & give it a boil.
  7. Remove from flame & serve with Hot Rice & Ghee
  • Use home made sambar powder, gives good taste
  • It can be stored for one week if kept in fridge

Tuesday, March 26, 2013

Melagu Kozhambu (Pepper Sides for Rice)

This Kozhambu reminds me of the time I delivered My daughter.. Post delivery we are supposed to have this with rice as pepper & garlic are good for digestion and heals pain. It is a very simple & easy to make dish.


Gingelly Oil - 5 tbsp & 1 tsp
Garlic - 15 to 20 pods
Salt to taste
Turmeric - 1 tsp
Curry leaves - 1 sprig
Mustard Seeds - 1 tsp
Tamarind - lemon sized soaked in water

To Roast & Grind:

Toor Dal - 2 tsp
Channa Dal - 2 tsp
Urad Dal - 2 tsp
Pepper - 3 tsp
Jeera - 2 tsp
Dhania seeds - 3 tsp
Curry leaves - 2 sprigs

  1. Heat 1 tsp of oil in Kadai & add all the ingredients in "To Roast & Grind". Add Tamarind to it. Grind it to a smooth paste
  2. Heat 5 tbsp of oil in same Kadai. Add Mustard seeds, Curry leaves, Garlic pods & stir till they are light brown in color
  3. Add Salt & pepper paste. Add Water if required.
  4. Cook with closed lid in low flame till the oil separates.
  • This can be kept for 2 days (without refridgerating) or 1 week if kept in fridge
  • This is very good for digestion & upset stomach
  • For kids, pepper quantity can be reduced.


Monday, March 25, 2013

Cabbage Koora (Andhra Style)

 Hi.. for last four years I have been trying to learn loads of Andhra recipes. However, I have tried many of them. I will post those recipes very soon. Andhra-ites generally eat lots of pickles & vegetables.. I made Cabbage Koora..My daughter loved it.


Cabbage - 3 cups (Shredded)
Oil - 1 tbsp
Mustard seeds - 1 tsp
Asafoetida -  a generous pinch
Curry Leaves - 10 to 12
Urad Dal - 1 tsp
Salt to taste

To Grind:

Coconut - 3 tbsp (grated)
Ginger - 1/2 inch
Green Chilli - 1

  1. Grind the ingrdients mentioned in "To Grind" in a mixer without adding water
  2. Heat oil in a Kadai, add mustard seeds & urad dal and let it splutter. Add Curry leaves and asafoetida
  3. Add Cabbage. Cover and let the cabbage soften & cook on low flame. (You can sprinkle water if it is too dry)
  4. Add Salt to taste and then add the coconut mixture in it.
  5. Saute for 3 to 5 mins on low flame.
  1. Do not cover after adding coconut mixture
  2. Serve hot with plain rice or sambar rice.

Wednesday, March 20, 2013

Poricha Rasam (Fried Rasam)

This is my all-time favorite.. This is one rasam which reminds me of my childhood and how my grandmother would prepare for us...

Now whenever I go to my mother's place.. this rasam will top my list of food prepared by my mother & grandmother



Toor Dal - 1/4 cup Boiled & mashed
Tamarind Water - 1/4 cup
Tomato - 1 medium sized (chopped)
Curry leaves - 10 to 12
Asafoetida - a generous pinch
Turmeric powder - 1 tsp
Sambar powder - 2 tsp (homemade or store bought)
Green Chilli - 1 cut into 4 pieces
Salt to taste

To Temper:

Oil - 2 tblsp
Mustard Seeds - 1 tsp
Jeera - 1 tsp
Dhania Seeds - 1 tsp
Dry Red Chilli - 1 cut into 4 pieces
Appalam (south indian urad papad) - 2 nos. cut into small pieces

  1. For Rasam, Take a deep dish and add tamarind water, tomato, curry leaves,  asafoetida, sambar powder, turmeric powder, green chilli, salt & bring it to boil till raw smell goes
  2. Add a cup of water to boiled & mashed toor dal to make it watery
  3. Boil it for 2 to 3 mins in low flame
  4. Heat oil in small kadai, add mustard seeds, Jeera, dhania seeds, dry chillies & appalam till appalam fries.
  5. Add this temper to prepared rasam

  • Serve hot with Steamed Rice
  • No accompliments required
  • Not very spicy & can be given to kids easily  

Ennai Katarikai (Spicy Oily Brinjal)

Hi... I made Ennai Katarikai Kozhambhu... It is my ONLY resort when I am out of Sambar Powder to make Sambar or Vettai Kozhambhu...


Small Brinjal - 8 to 9
Tamarind Water - 1/3 cup
Turmeric powder - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10 to 12
Asafoetida - a generous pinch
Salt to taste
Jaggery (grated) - 2 tsp
Gingelly Oil - 4 tblsp + 1 tsp

To roast & grind:
Urad Dal - 2 tsp
Toor Dal - 2 tsp
Channa Dall - 2 tsp
Dhania - 4 tsp
Dry Red Chillies - 5 to 6

  1. Heat 1 tsp Oil in a Kadai, add allingredients in "To roast & grind". Roast it till it changes color to light brown & grind it to powder.
  2. Cut the stem of brinjal & make a slit till half on top to stuff the roasted powder.
  3. Heat balance Oil in Kadai & shallow fry the stuff brinjals & keep them aside.
  4. In the same Oil, add Mustard seeds, curry leaves, turmeric powder, asafoetida, salt and 2 tblsp of roasted powder.
  5. Add Tamarind water and let it boil
  6. Add shallow fried brinjals to it & let it simmer for 10 mins till the oil separates
  7. Add Jaggery & just give a quick stir


  • Serve Hot with steamed rice
  • You can add water if the gravy is too thick
  • You can use the left over roasted powder for orka or potato curry