Pepper Rasam

Ingredients:

Tomato 2
pepper corns 2 tsp
Tamarind lime size
Jaggery 1 tsp (powdered)
cumin seeds 1 tsp
mustard seeds 1 tsp
curry leaves 1 sprig
asafoetida little
coriander leaves little (chopped)
ghee 1 tblsp
salt to taste
water 6 cups

Method:

Powder the peppercorns.
Add two cups of water in the tamarind and filter it.
Mix chopped tomato,powdered peppercorn,tamarind water,salt ,asafoetida in a kadai.
Bring it to a boil on a low flame.Add jaggery and allow to boil for a second.
Add the remaining water.
Season with mustard,curry leaves and cumin in ghee.
Garnish with chopped coriander
Eat when hot with plain rice.

Karamani Kara Kuzhambu

Ingredients:

Karamani paruppu (cow gram) 1 cup
Tamarind water 1 cup
Mustard seed,cumin seed,fenugreek seed each one tsp.
Garlic flakes 5
Small onion 1 cup
Tomatoes 3 (finely chopped)
Turmeric powder,chilli powder and coriander powder each one tsp.
Drumstick pieces 8
oil and salt as required
jaggery little
Grind to paste:

Grated coconut 1/2 cup
Small onion 3
Fennel seeds 1 tsp
Method:

Soak the karamani paruppu in water for four hours.Cook it pressure cooker and allow four whistles.
Heat a kadai and pour oil.Add mustard seeds and when they splutter add cumin seeds,fenugreek seeds and garlic flakes.Add sambar onion and tomatoes.Stir welltill it becomes soft.
Pour the tamarind extract with boiled karamani .Add turmeric powder,chilli powder,coriander powder,drumstick pieces with salt.
Let the kozhambu boil for 15 minutes.Then add the ground paste.
Reduce the heat and allow it to boil for sometime till the kozhambu thickens.
Finally add little bit jaggery.

Onion Sambar

Ingredients:
1.Pearl onion 2 cups
2.Toor dal 1 cup
3.Sambar podi 2 tblsp
4.Tamarind lemon size
5.Oil and salt as required
6.asafoetida little

Seasoning:
Mustard,fenugreek,curry leaves,bengal gram.

Method

1.Pressure cook toor dal (add two cups of water with toor dal) allow four whistles.Keep aside..
2.Take a kadai.
Add seasonings.
Add pearl onion and fry till brown. Add little asafoetida
Add cooked toor dal sambar podi and salt.
Stir well and allow it to boil for five minutes.
3.Extract one cup water from tamarind and add to it'. Boil for few minutes.
This type of sambar tastes well.

(you can also use instead of onion vegetables like drumstick,white pumpkin,capsicum ,
brinjal etc.)

Curry leaves kara kozhambu

Ingredients:
1/Small onion 10 nos
2.Garlic 10 flakes
3.Tomato 4 nos.
4.Tamarind lemon size
5.Turmeric powder and chilli powder each one tsp.
6.salt and oil as reuired

For grinding:
1.Curry leaves 2 cup
2.Onion (small) 2
3.Ginger one inch piece
4.Green chilli 4
5.Cumin seeds 1 tblsp
6.Fennel 1 tblsp
7.Cashew nuts 4 pieces

For seasoning:
Mustard,fennel, and fenugreek.

Method:

1.Take a kadai.
add little gingily oil and fry all the grinding items;
Grind it into a paste and keep aside.
2.Peel off the tomato skin and make it into a paste.
Keep aside.
3.Take a deep curved pan.
Add half cup of gingily oil.
Add seasoning.
Add small onion,garlic flakes and tomato paste.
Stir well and fry till the onion becomes brown.
4.Add turmeric powder and chilli powder.
5.Add the grinding paste with water and salt.
6.Add tamarind water;
7.Boil for ten minutes.