Recipes by Jyotsna

 Karuveppilai Podi

Daal Baati

Poondu Rasam

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..

Daal Baati

Contest recipe posted by Jyotsna Balasubramaniam.

(a) for the daal - 

toor dal, kadalai paruppu and payatham paruppu - one cup each

1 medium onion - finely chopped

1 tomato - finely chopped

Green chillies - 4 slit lengthwise

Salt - to taste

Garam masala - 1/2 teaspoon

Dhania powder - 1 tablespoon

turmeric powderRed chilli powder - to taste

tadka - jeera and hing and required oil

Pressure cook the daals adding the turmeric powder for about 4-5 whistles. 

Add oil to a kadai and give the tadka with cumin seeds and a little bit of perungaayam.Fry the onions tomatoes and green chillies..Add the cooked daals and other spices mentioned above (except turmeric powder) and simmer for 5 mins. Remove and garnish with coriander leaves.

(b) baati

atta - 2 cups

rawa - 1/2 a cup

ghee - generously

water

knead the atta and other ingredients into a dough (with little water) to make slightly harder than for rotis...

make small balls out of them and flatten them by hand..

Bake in the oven or grill for 10 mins each side..until it evenly turns brown.

Serve either baatis soaked in dal, or broken baatis immersed in dal or hot baatis and dal separately..

Note : 1. the baked baatis can also be immersed in a bowl of ghee to soften them..2. milk/yogurt can also be added to make the baati dough

Poondu Rasam by Jyotsna

Pathiya Samayal Contest Entry by Jyotsna

Ingredients :
2 full garlic bulbs Peeled
One lemon sized tamarind
a pinch of asafoetida
salt to taste.

For grinding
1 handful of kadalaiparuppu and tuvaram paruppu
4 red chillies
few black peppercorns
jeera - 1 tbsp

For seasoning :
mustard seeds
2-3 karuveppilai

Method:
a) roast and grind all items mentioned in 2 above and keep aside.

b) Soak tamarind in water and extract pulp..Add salt and hing to this pulp and add peeled garlic pods and boil till the raw tamarind smell vanishes
c) add the ground mixture to the boiling rasam and dilute as necessary
d) season with kadugu and karuveppilai preferably in ghee..

Variations :
If this is for delivery paththiyam, we generally do not use kadalai paruppu..more of thuvaram paruppu is used.. The same can be made without garlic and more of milagu to make it to the taste of milagu rasam.

Serving suggestion - To serve with hot rice with LOTS of ghee..:))