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..

How to cook punarbagam for Pathiya Samayal - Uma Sridharan

After delivery, a woman's body and stomach is quite tender. It needs to be treated with care and so soft and easily digestive food should be given. Making of this punarbagam is one of the lost recipes or a recipe that many modern people dont know or understand. Here is the method to do it. Infact this is good for those even who have stomach upset or stomach ailments. Any one can have this during peak summer too which acts as a coolant to the body when combined with unsour buttermilk and salt. 

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

Method
Boil water and add cooked rice.
Let it boil for another 10 mts.
Drain.
Punarbagam is a good food for delivered ladies, indigestion, fever and stomach upset.
It is easily digestible.
Drained water or otherwise called as punarbaga kanji can be taken with buttermilk and salt, which is first class medicine for urinary infection and heat.

Pathiya Samayal contest entry by Uma Sridharan

Jeeraga Rasam by Uma Sridharan

Ingredients:

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

Method
Extract Tamarind. Mix with 2 cups of water. Add salt, s and boil the tamarind water for 10 to 15 mts. In a kadai, roast the Toor dal, and Jeera. Grind them in a mixer by adding few curry leaves with little water make it as a paste. Add this Jeera – toor dal paste to the boiling tamarind water and stir well. Boil for 5 more mts. Pour ghee in the kadai, add mustard seeds and while it starts spluttering, add curry leaves and roast. Pour it to the Rasam. Remove from the fire. Serve hot with punarbagam.

Pathiya Samayal contest entry by Uma Sridharan

Araikeerai by Uma Sridharan

Ingredients:
Araikeerai: 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
Cut the Araikeerai finely. Wash and drain.
In a heavy bottomed kadai, pour coconut oil, add mustard seeds and urid dal.
Let it splutter. Add araikkerai, chopped garlic pods, turmeric powder and salt.
Sauté till it till the keerai done.
Remove from fire,
Serve with rasam sadam.
You mix this keerai curry with hot rice and ghee.

Pathiya Samayal Contest Entry by Uma Sridharan

Milagoolam by Uma Sridharan

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: ½ tsp
Asafoetida: ¼ tsp
Salt: to taste
Oil: 1 tbsp

Method
Mix buttermilk, salt, rice flour and asafoetida.
In a heavy bottomed vessel, pour oil, add mustard seeds, jeera, green chilli and curry leaves.
When mustard seeds splutter, switch off the file and add buttermilk mixture.
Mix well. Add chopped coriander leaves.
Server with rice.

Pathiya Samayal Contest entry by Uma Sridharan

How to make Pathiya Rasam - Post Pregnancy Rasam

This rasam is good for lactating mothers. When it is given to Lactating mothers tomatoes should not be added. But this rasam can be had by all and when it is had by all, tomatoes can be added.

Ingredients:
Tamrind Paste - 1 tbsp
Salt - To taste
Curry Leaves - 1 sprig
Coriander Leaves - 1/4 cup
Pathiya Rasam Powder -  2 tbsp

  For tempering
    Ghee - 1 tbsp
    Mustard seeds - 1/2 tbsp
    Cumin seeds - 1 tbsp

Method:
Mix tamrind paste in 2 cups of water. Add salt, Rasam powder and rbing it to boil. When boiling add curry leaves and coriander leaves. When it bubbles, remove from flame and temper.