Rasam

INGREDIENTS

Tomato  1 full
Tamarind as required
Garlic 1
Curry leaves
Rasam powder 1 spoon
Turmeric powder
Corriander leaves
Salt
Red chillies dried
Water
Mustard seeds
Urad dhal

METHOD

• In a bowl take some water and add the tamarind as required and squeeze it.
• No add tomato and squeeze it into the water.
• Add crushed garlic to the tamarind water mixture
• Now add rasam powder , curry leaves, corriander leaves and a pinch of turmeric powder.
• Take a pan add two spoon of oil and allow it to get hot.
• Add mustard seeds, urad dhall and dried red chillies.
• As it gets splitter and the tamarind water mixture.
• Allow it  to boil for 5 mins. add required amount of salt.
• Serve hot with rice.

(Rasam Powder :  Corriander seeds, jeera seeds, black pepper, red chillis, tur dhal. Dry roast all the above mentioned ingredients and grind it to a mixture and store it in a tight jar)

Pudalangai Curry

INGREDIENTS

Snake Guard   chopped
Onion              1/2 big onion
Tomato            2
Channa dhal
Green chillies  2
Coconut paste
Curry Leaves
Corriander
Chilli powder 1 spoon
Corriander powder 1 spoon
Jeera powder 1/2 spoon
Mustard Seeds
Urad dhal
Oil
Salt

METHOD

• Heat oil in a pan and add mustard seeds urad dhal wait until it splitter.
• Saute the finely chopped onion along with curry leaves and green chillies.
• Add channa dhal as required, fry for a while. 
• Add chopped snake guard and fry then add finely chopped tomato.
• Now add chilli powder corriander powder and jeera powder in the above mentioned quantity. 
• Make finely grinded coconut paste and add to the pan. 
• Saute everything for a while and add required amount of salt and water.
• Allow it cook well and finally garnish the curry with corriander leaves.

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