Showing posts with label Pathiya Samayal Contest Entry. Show all posts
Showing posts with label Pathiya Samayal Contest Entry. Show all posts

Marunthu Kuzhambu by Sowpernica

Pathiya Samayal Contest entry by Sowpernica

Small onions – 1 cup
Garlic cloves – 10 to 15
Salt – 2 ½ teaspoons
Sesame oil – 1 tablespoon
Tamarind – lemon sized ball
Mustard seeds – ½ teaspoon
Turmeric powder – ¼ teaspoon

Dry roast & grind to powder:
Omam – 2 teaspoon
Pepper – 1 teaspoon
Cumin seeds – 2 teaspoons
Sitharathai, Arisi thipilli, Sukku, Athimathuram –small quantities of each of these
Red chillies – 3 to 4

Prepare tamarind extract soaking tamarind in 1 ½ glasses of water.
Heat oil in a pan, add, mustard seeds & allow spluttering.
Add garlic cloves & sauté for a minute.
Add small onions & sauté till they look transparent.
Add tamarind extract, salt, turmeric powder & allow boiling until raw smell vanishes.
Add the ground powder & allow boiling until the kuzambu thickens & oil separates .
Serve hot with rice.
Could be refrigerated & used for a week to 10 days.

A perfect kuzambu when you are having a cold & for the winter season.

Manathakkali Keerai Poricha Koottu by Vijaya Venkatesh

Pathiya Samayal contest entry by Vijaya Venkatesh

Manathakkaali keerai - a small bunch
coconunt - a small piece
red chilli - 1
pepper - 4 or 5
jeera - 1 tsp
salt to taste
boiled moong dal - 1 small cup

wash the leaves thoroughly and chop them. Add little water, salt and hing and cook. Grind coconut, chilli, pepper, jeera into fine paste and add. Finally add the cooked moong dal and mix well. Season this with mutard seeds, urid dal and curry leaves.
This dish can be mixed with rice and tastes wonderful.

Manathakkali keerai helps in healing the MOUTH ULCER (vaai punn) easily.

Modakkathan Keerai Dosai by Vijaya Venkatesh

Pathiya Samayal contest entry by Vijaya Venkatesh

A small bunch of modakathan keerai
Soaked parboiled rice and Urid dal as u do normally for dosas

While grinding, add the leaves also. It gives a light green colour to the batter. Allow it to ferment and make dosas as u normally do.
This Modakathaan keerai is very useful in preventing Arthritis/Rhuematism

Podalanga poricha kozhambu by Geeta Sami

Pathiya Samayal contest entry by Geeta Sami

Pudalangai- 2 medium
Moong dal- 1/4 cup
Pepper -1 tbsp
Jeera -1 1/2 tsp
Curry leaves- few sprigs
Asafoetida- little
Turmeric- little
Salt- 1 tsp or to taste

Dry roast pepper and jeer and keep aside. cook moong dhal in pressure cooker or directly in a pan.
Wash the vegetable and cut to small pieces. steam them in microwave steamer and keep aside.
In a pan add water, then add the pepper and jeera powder and bring it to boil. Add the cooked vegetable and add salt to taste. let it cook for few minutes till you get the right consistency. then add hing and dried and roasted curry leaves.

Milagu Kuzhambu by Geeta Sami

Pathiya Samayal contest entry by Geeta Sami

Urad dhal -2 tbsp
Black pepper- 2tsp
Red chillies -3 nos
Asafoetida -small katti
Curry leaves - handful washed and rinsed
Tamarind - small lemon size (seedless)
Turmeric powder- 1/4tsp
Salt - 1 tsp or as req,
vegetables- Brinjals/ladies'finger /drumstick

In a pan, add little gingelly oil and fry the asafoetida. Then add urad dal and pepper. when the dhal turns brown add red chillies, tamarind and curry leaves. Let it cool. Then grind them to fine paste. Add turmeric powder and salt.

In a pan, boil water and add any veges like drumstick or ladies'finger or brinjals -cut into medium sized pieces and add little turmeric and a pinch of salt. When done, add the ground paste and add water and let it boil for about 5 min or so till you get the desired consistency. Adjust salt according to taste

Poosani Vithai Thogayal

Pathiya Samahyal Contest Entry by Malini

Pumpkin seeds - 2 cups(Use only the seeds & fibre portion of the pumpkin wedge)
Tamarind - 1/2 the size of a lemon
Coconut scraped - 1/2 cup
Dry red chillies - 3 or 4
Urad dhal - 2 tablespoons 
Perungayam,S alt - as per taste
Oil - 2 tsp.

Take out the tender seeds alongwith the small fibres (only the seeds and soft portion) from the pumpkinThe seeds should be very tender , else the thogayal will not taste good.
Fry chillies, perungayam and seeds in oil, till it shrinks well & the raw smell goes away.
Fry urad dhal till golden brown.
Allow it to cool. In a mixie, grind scraped coconut, chillies, e urad dhal, tamarind and salt. Then add the seeds and grind it till soft.

Poricha Rasam by Malini

Pathiya Samayal contest entry by Malini

Tomato – 2
Toor dall – ½ cup
Turmeric powder , Salt,perungayam – to taste
coriander & karivepilai for garnishing
Ghee – 1 tsp
Mustard seeds – 1 tsp

To be ground to a paste
Dhaniya– 1 tbsp
Channa dall - ½ tbsp
Milagu– 8 nos.
Jeera 1 tspRed chillies – 2
Oil (எண்ணெய்) – 2 tsp to roast above

Cut tomatoes put in the vessel, add water, salt and manjapodiand let it boil till the tomato pieces are cooked.Pressure cook the toor dall and keep it aside.

Add oil to a kadai. Add daniya, channa dal, milagu, jeera one after the other and roast well, Finally add the red chilles and switch off the stove. Let this cool and then grind it in a mixie adding little water to make a paste.Add this paste to the boiled tomato water, let it boil once and then add the cooked toor dall. Add water to bring it to the consistency of rasam. After adding water, just let the rasam boil once.

In a kadai, pour a teaspoon on ghee and when hot, add mustard seeds. When the mustard seeds crackle, add it to the rasam. Garnish with Corriander and Karivepilai

Leghiyam by Malini

Pathiya Samayal Contest Entry by Malini Mk

This is also called as Prasava Leghiyam

Arisi Thippili) - 10 sticks.
Sukku - small Piece
Basil - 100 g
Pepper - a table spoon
Jeera – Half table spoon
Dhaniya - Half table spoon
Elakai - 2 or 3
Vellam - 100 gm
Ghee - 1 tsp

Sun dry all the ingredients for two days except vellam.
After two days, dry grind the ingredients in a mixie .
Filter the grounded powder two to three times to get the fine quality.
Add half glass of water with the vellam and filter it to remove the solid .
Take a thick bottomed vessel and pour the vellam water.
Keep in medoum flame.When it starts boiling, add the powdered ground powder stir continuously.Keep the flame in low and stir for another ten minutes.
When the consistency becomes semisolid then add the ghee and stir for another five minutes.
Store in airtight jar once the legiyam cools down

Paruppu Thogayal by Malini

Pathiya Samayal Contest entry by Malini Mk

1 cup of toor dal / thuvar dal
1/4 to 1/3 cup of grated coconut (optional, usually they don’t use coconut for pathiya samayal I guess)
3-4 of dry red chillies
A pinch of perungaayam
2 tbsp of oil

Heat oil in a pan add Perungayam and add the toor dal. Fry until reddish golden brown - about 3-4 mins. add the coconut Next, add the red chillies Mix well with salt. Set aside to cool completely. Grind to a coarse paste with enough water.

Kandanthippili Rasam by Malini

Pathiya Samayal Contest recipe by Malini Mk

Kandathippili – 5-6 sticks
Arisithippili – 4-5 grains
Sukku – 1 tsp powdered
Milagu – 1 tsp
Jeera – 1 tsp
Red chillies – 2 nos
Perungayam – a small pinch
Few curry leaves
Turmeric – a pinch
Tamarind – paste from 1 lemon sized ball
Ghee, curry leaves, Jeera and mustard for tempering

Heat up a small pan and roast the kandathippili and arisithippili till they brown Add sukku, Milagu jeera, hing, curry leaves and red chillies and roast for a few more minutes. Dry grind. (you can be make and store it in advance to be used when requiredBoil 3 cups of water with tamarind paste, turmeric and salt for 10 minutes or until the raw smell of the tamarind goes. Add the ground powder. Temper with mustard, jeera and curry leaves in ghee.

Paruppu Thogayal by Rajeshwari Ganesh

Pathiya Samayal Contest entry by Rajeshwari Ganesh

Thuvar dal - 2 teaspoon
Pepper - 1/2 teaspoon
Salt - To Taste
Gingelly oil - 1 teaspoon
Curry leaves - few

Heat oil in pan and thurdal, pepper and salt and fry till the dal turns golden brown color.
Grind this in a mixer along with curry leaves and serve with hot rice

Sukku Thippili Marunthu

Pathiya Samayal Contest entry by Rajeshwari Ganesh

Sukku Powder - 1/2 spoon
Kandathipili - 5 gms
Omam - 1 spoon
Milagu - 2 spoon
Jeera - 2 spoon
Virali manjal - 1 spoon
Dhania - 4 spoon
Jaggery - 1/4 cup
Ghee or Sesame Oil - 8 spoons

Dry fry and grind them. Dissolve jaggery in water and add the syrup to the above mixture. Now, add ginger juice and when the mixture got solidifies, add sufficient ghee or sesame oil.

Manathakkali Vathal Sadham

Pathiya Samayal Contest entry by Rajeshwari Ganesh

Gingelly oil - 1 teaspoon
Manathakkali vathal - 2 teaspoon
Ghee - 2 teaspoon

Heat oil in pan, and fry the manathakkali vathal and take cooked rice and add fried manathakkali vathal along with ghee and mix well and eat

Manathakkali Vathal Pathiya Kuzhambu

Pathiya Samayal Contest entry by Rajeshwari Ganesh


Gingelly oil - 2 tablespoon
Tamarind - 1 gooseberry size
Mustard seeds - 1 teaspoon
Urdal - 1 teaspoon
Red Chilli - 2
Thur dal - 1 teaspoon
Manathakkali vathal - 1 teaspoon
Salt - To Taste
Ghee - 1 teaspoon
Curry leaves - few

Heat the tamarind in flame and soak in water and extract the tamarind juice and keep it aside
Heat ghee in a pan and fry the manathakkali vathal till it turns crisp. Take it in a plate and keep it aside
Heat oil in pan, add mustard seeds, when the mustard seeds starts to sputter, add urdal, broken red chilli, thur dal and fry till the dals turns golden brown color
To this add tamarind extract and salt and allow the vathakuzhambu to boil
When the raw smell of tamarind goes off, add the fried manathakkali vathal and curry leaves and remove from flame
Serve vathakuzhambu with hot rice and sutta appalam

Aingaya Podi by Rajeshwari Ganesh

Pathiya Samayal Contest Entry by Rajeshwari Ganesh

Ingredients :
Dhaniya (coriander seeds) - 2 tablespoon
Neem Flower - 2 teaspoon
Sundaikkai vathal - 2 teaspoon
Pepper - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Salt - To taste

Method :
Heat a heavy bottomed pan, and add all ingredients and dry fry the ingredients
Grind all the ingredients in a mixer to a nice powder
Serve the angaya podi with hot rice and ghee. This powder is good for stomach.

Rasam Using Kalathu Podi

Pathiya Samayal contest entry by Rajeshwari Ganesh


Tamarind - 1 gooseberry size
Kalathu powder - 2 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon
Ghee - 1 teaspoon

Heat tamarind in flame and soak in water and extract the juice in a vessel.
Along with the tamarind juice add the kalathu powder, salt and allow the rasam to boil
Heat ghee in a pan and when the ghee is hot, add mustard seeds and cumin seeds and allow it to sputter and then add this seasoned ingredient to the boiling rasam and remove the rasam from flame.
Serve the rasam with hot rice.

Kalathu Podi

Pathiya Samayal contest entry by Rajeshwari Ganesh

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

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

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

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 
Oil – 2 tbsp, approx. 
Coriander and Curry Leaves 

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,

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. 

Cooked raw rice (sadam) 1 cup
Water 3 cups

Boil water and add cooked rice.
Let it boil for another 10 mts.
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

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

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