DRUMSTICK SAMBAR

Drumstick Sambar

Drumstick Sambar is made in our homes often.We can also use other vegetables like raddish,beans, brinjal, winter melon(Pooshnikai) to make sambar. It goes well with potato fry,pappad etc.

Ingredients:

Toor dal-1 cup

Turmeric Powder-1/2 tsp

Tamarind-1 small lemon size

Asafoetida Powder-1 pinch

Drumstick-1

Small onion -6 nos (peeled)

Sambar Powder-1 tbsp

Salt to taste

Curry leaves little.

To temper:

Oil-2tsp

Mustard-1/2 tsp

Cumin seed-1/2 tsp

Fenugreek-1/2 tsp
Method:
1) Boil the Split gram (Toor dal) with turmeric and asafoetida powder in a cooker.

2)Extract the juice from tamarind and keep aside.

3)Cut the drumstick into equal size.

4)Pour oil in a kadai and temper the mustard,cumin seeds and fenugreek. Then fry onion and drumstick lightly.

5)Smash the boiled Toor dal well and add some water, sambar powder and salt.

6)Pour this in the kadai and let it boil for 10 to 15 min till the drumstick well cooked.

7)Add the tamarand juice and boil until the tamarind smell goes off.

8)Finally add the curry leaves.

9)Now the drumstick sambar is ready.

VEEPAMPOO RASAM

Veepampoo Rasam
This week lets see the healthy tradional rasam which is made especialy on Tamil Poothandu.It can be made once in a month as its a healthy dish.It suits with cooriander leaves thuvayal. Ingredients :
Tamarind-1 lemon size
Boiled thoor dal-2 tsp
Chopped Tomato-1
Ghee-2 tsp
Mustard-1/2 tsp
Asofetida-1 pinch
Veepampoo-1/2tsp (Dried or fresh )
Corriander&curry leaves-little Salt to taste
To grind
Pepper-1/2 tsp
Cumin seed-1/2 tsp
Green chilly -1
Garlic-2 piece

Grind this all in mixie lightly.
Method :
1)Soak tamarind in water and extract  the juice.
2)Add the grinded mixture, tomato and salt to the tamarind juice and mix it.
3) Boil it for few mins.
4) Add a glass of water to the  boiled thoor Dhal and mix it well.
5)Pour this into the boiling juice and boil for 3 min
6)Pour the ghee in a kadai and add asofetida,mustard and veppampoo.
7)Put this to the boiling rasam.
8)Turn off the gas and garnsih with corrander and curry leaves.
9)Now we can get the aroma of  veepempoo rasam which will  stimulate to eat.
10)Serve hot.

MANGO SWEET PACHADI

Mango Sweet Pachadi :
Lets check out all our favourite Thamizh Puthandu recipes this month. These traditional recipes indirectly mean the aspects of our life.
Raw Mango Pachadi, Neem Rasam, Sambar, Vada and Payasam. These recipes are a mixture of sour, bitter, spicy, hot and sweet.

Ingredients:
Big Raw Mango -1 (Grated)
Jaggery - 1 cup (Powdered)
Coconut - 1/2 cup (Grated)
Red Chilli - 3
Mustard - 1/2 Tsp
Black Gram - 1/2 Tsp
Oil - 2 Tsp
Little Curry Leaves.
Salt to taste.

Method:

1) Grate the raw mango.
2) Pour oil in kadai and temper  Mustard, Blackgram and Red Chilli.
3) Boil the grated mango with salt in a half glass of water for 5 to 10 mins .
4) Then add the jaggery and stir well until it becomes semi-solid.
5) Add the coconut and curry leaves.
6) Keep in low flame for 2 minutes.
Now the yummy Mango Pachadi is ready.