Kalathu Podi

Pathiya Samayal contest entry by Rajeshwari Ganesh

This powder is generally used for all curry varieties and also for rasam.

Ingredients:
Pepper - 1/2 teaspoon
Urdal - 1/2 teaspoon
Hing - a pinch
Ghee - 1 teaspoon

Method:
Heat the ghee in a pan and fry all the above ingredients till the urdal turns golden brown color.
Grind this in a mixer to a nice powder.
Add this to poriyal or rasam along with curry leaves and salt.

Veppam Poo Rasam by Usha Kumar

Pathiya Samayal Contest entry by Usha Kumar

Ingredients: 

veppamboo – 1/4 cup

Dal Stock – 2 cups (Pressure cook dal with lots of water and take the stock) 

Tomatoes – 4 

Tamarind – 1/2 tsp or to taste 

Rasam Powder – 1 tsp (or to taste) 

Turmeric – a pinch 

Salt 

Oil – 2 tbsp, approx. 

Coriander and Curry Leaves 

Mustard 

Asafoetida 

Method: 

Take 2 tbsp oil in a pan, when its hot, put the vepampoo in it and fry for a few minutes. (Care should be taken not to burn them. The entire vepampoo should be covered in oil, Fry until they turn a dark brown and when it starts smoking, take off heat and keep aside.) Boil together chopped tomatoes, tamarind, turmeric and salt. Add rasam powder and let boil for a few more minutes. Finally, add the fried vepampoo and curry and coriander leaves and keep for about 5 minutes on low flame. Temper with mustard and asafoetida. serve with roasted pappad,

Kariveppilai Podi by Jyotsna

Pathiya Samayal contest entry by Jyotsna

Ingredients - 

3 cups of karuveppilai

handful of urad daal

6 red chillies

1 tbsp black peppercorn

a pinch of hing

salt to taste

1 teaspoon sukku podi (optional)

Method:

a) Dry roast karuveppilai and keep aside 

b) roast urad dal/red chillies and pepper with a pinch of hingGrind all of the above dry to a coarse consistency with salt. Serve with hot rice and ghee..

Punarbagam Recipe

After delivery, a woman's body requires gentle care and easily digestible food. Punarbagam, a traditional recipe often overlooked in modern times, provides nourishment and comfort during this delicate period. Not only is it suitable for postpartum mothers, but it also offers relief for individuals experiencing stomach upset or ailments. Additionally, Punarbagam serves as a cooling remedy during hot summer days when paired with unsour buttermilk and salt.

Ingredients:

• Cooked raw rice (sadam): 1 cup
• Water: 3 cups

Method:

1. Prepare Punarbagam:

   • Boil water in a saucepan.
   • Add the cooked rice to the boiling water.
   • Let it boil for another 10 minutes.

2. Drain:

   • After boiling, drain the water from the rice.

3. Serve:

   • Punarbagam is ready to be served.
   • It is a gentle and easily digestible food recommended for postpartum mothers, individuals with indigestion, fever, or stomach upset.
   • The drained water, also known as punarbaga kanji, can be consumed with buttermilk and salt. This combination is considered effective for urinary infections and provides relief from heat during hot weather.

Pathiya Samayal Contest Entry by Uma Sridharan

Tamarind Rasam Recipe

Ingredients:

• Tamarind: Size of a lemon
• Toor Dal: 2 tbsps
• Turmeric powder: ¼ tsp
• Jeera (Cumin seeds): 1 tbsp
• Curry Leaves: handful
• Salt: to taste
• Mustard seeds: 1 tsp
• Ghee: 1 tbsp

Method:

1. Prepare Tamarind Water:

   • Extract tamarind juice by mixing it with 2 cups of water. Add salt and turmeric powder to the tamarind water.
   • Boil the tamarind water for 10 to 15 minutes.

2. Prepare Jeera-Toor Dal Paste:

   • In a kadai, dry roast the toor dal and jeera until they turn aromatic.
   • Grind the roasted toor dal and jeera along with a few curry leaves into a fine paste using a mixer grinder. Add a little water as needed to make a smooth paste.

3. Combine and Boil:

   • Add the jeera-toor dal paste to the boiling tamarind water. Stir well and let it boil for another 5 minutes.

4. Temper:

   • In a separate kadai, heat ghee. Add mustard seeds and let them splutter.
   • Add curry leaves to the spluttering mustard seeds and roast for a few seconds.
   • Pour this tempering over the rasam.

5. Finish:

   • Remove the rasam from the heat.

6. Serve:

   • Serve the hot tamarind rasam with punarbagam for a comforting and nourishing meal.

Pathiya Samayal Contest Entry by Uma Sridharan

Araikeerai Curry Recipe

Ingredients:

• Araikeerai (Greens): 1 bunch
• Garlic pods: 5
• Turmeric powder: ¼ tsp
• Mustard seeds: ¼ tsp
• Urid dal: ¼ tsp
• Asafoetida: ¼ tsp
• Salt: to taste
• Coconut oil: 1 tsp

Method:

1. Prepare the Greens:

   • Cut the Araikeerai finely. Wash and drain thoroughly.

2. Tempering:

   • In a heavy-bottomed kadai, heat coconut oil over medium heat.
   • Add mustard seeds and urid dal. Allow them to splutter.

3. Cook the Greens:

   • Add the finely chopped Araikeerai, garlic pods, turmeric powder, and salt to the kadai.
   • Sauté the mixture until the greens are cooked through.

4. Finish:

   • Remove from heat.

5. Serve:

   • Serve the Araikeerai curry with rasam and rice. Mix the curry with hot rice and a dollop of ghee for extra flavor.

Pathiya Samayal Contest Entry by Uma Sridharan

Buttermilk Gravy (Mor Kuzhambu) Recipe

Ingredients:

• Buttermilk: 3 cups
• Rice flour: 1 tsp
• Green chilli: 1 (finely chopped)
• Coriander leaves: 1 tbsp (finely chopped)
• Curry leaves: few
• Mustard seeds: 1 tsp
• Jeera (cumin seeds): ½ tsp
• Asafoetida: ¼ tsp
• Salt: to taste
• Oil: 1 tbsp

Method:

1. Prepare the Buttermilk Mixture:

   • Mix buttermilk, salt, rice flour, and asafoetida in a bowl. Set aside.

2. Tempering:

   • In a heavy-bottomed vessel, heat oil over medium heat.
   • Add mustard seeds. When they start to splutter, add jeera, green chilli, and curry leaves. Sauté for a few seconds until fragrant.

3. Combine and Cook:

   • Switch off the flame and slowly add the buttermilk mixture to the tempering, stirring continuously to avoid curdling.
   • Mix well to combine.

4. Finish:

   • Add finely chopped coriander leaves and mix well.

5. Serve:

   • Serve hot with rice.

Pathiya Samayal Contest entry by Uma Sridharan