Ingredients:
- Buttermilk – 2 cups
- Sugar – 6 tbsps
Method:
Blend in the buttermilk and sugar in a blender and then whisk through with a whisker and serve chilled.
Ingredients:
- Curry Leaves – 3 cups
- Urad Dal – 1 cup
- Gram Dal – 1 cup
- Tamarind – a small lemon sized ball
- Red Chillies – 1 cup
- Sesame seeds (Black) – 1/2 cup
- Salt – 1/2 cup
- Asafoetida – 2 tbsp
- Oil – 4 tbsp
Method:
Fry curry leaves till they are roasted and dry without any moisture.? Fry the urad, gram dal, tamarind and sesame seeds in oil and set aside. Fry the red chillies in a dry pan. Powder all the ingredients and mix well. Sieve and store the fine powder in bottles. Can be stored upto 2 months. Can be taken with rice. Goes well with idlis/dosas too.
Ingredients:
- Toor Dal – 1 cup (or can use Pottu kadalai)
- Gram Dal – 1/2 cup
- Pepper – 3 tbsp
- Red Chillies – 5
- Salt – to taste
- Oil/Ghee – 4 tbsp
Method:
Fry all the ingredients separately with ghee/oil. Allow to cool and then powder them and mix well. Goes well with rice and ghee.
Ingredients:
- Dry Red Chillies – 1 handful
- Urad dal – 1/2 cup
- Gram Dal – 1 handful
- Salt – 1tsp
- Sesame seeds (Black) – 2 tsp
- Perungayam (Asafoetida) – 1 tsp
Method:
In a pan, fry all the ingredients (chillies and the rest separately). Grind the chillies first and then the others. Mix well.
Ingredients:
- Coriander seeds – 3 cups
- Dry Red Chillies – 3 cups
- Toor Dal – 1 cup
- Gram Dal – 1/2 cup
Method:
In a dry pan, fry all the ingredients one by one. Allow to cool for a while and then grind them to a fine powder.? Store in dry bottles.
Ingredients:
- Coriander seeds – 3 cups
- Dry Red Chillies – 3 cups
- Black Pepper – 1/2 cup
- Toor Dal – 1 cup
- Gram Dal – 1/2 cup
- Cumin Seeds – 1/4 cup
- Turmeric powder – 1/2 tsp
Method:
In a dry pan, fry all the ingredients one by one. Allow to cool for a while and then powder them in batches. Sieve to remove very coarse particles. Make sure you dont grind to a very fine powder, let it be a slightly coarse powder, only then the rasam flavor would be mild and nice. Store in dry bottles. Note: Optionally, can add 1/2 cup of curry leaves – fried and powdered to the mix.
Ingredients:
- Coriander seeds – 1/2 cup
- Dry Red Chillies – 10
- Fenugreek seeds – 1 tbsp
- Gram Dal – 2 tbsp
- Perungayam (Asafoetida)- 1 tbsp
Method:
In a pan, fry all the ingredients (chillies and coriander seeds separately and the rest separately). Grind the fried ingredients into a coarse to fine powder.
Ingredients:
- Onions – 2 medium finely chopped
- Vinegar (light) – 1-2 tbsp
- Red Coloring – a pinch
- Chilli sauce – 1 tbsp
- Salt
Method:
Mix in all the ingredients thoroughly.? Goes well as a side dish for appetizers/starters like samosas etc.
Ingredients:
- Curd/Yoghurt – 3/4 cup
- Onions – 1 medium thinly sliced or finely chopped
- Green chillies – 1 finely chopped (or chilli powder a pinch)
- Cucumber – 1 peeled and chopped finely
- Tomatoes – 1 finely chopped
- Coriander leaves – a few
- Salt
Method:
Mix in all the ingredients with a little bit of water. Garnish with coriander leaves. Goes well with biryanis, pulaos. Can be had as a salad/starter too.
Ingredients:
- Curd/Yoghurt – 3/4 cup
- Onions – 2 medium thinly sliced
- Green chillies – 1 finely chopped
- Coriander leaves (garnish)
- Salt
Method:
Mix in all the ingredients. Top with coriander leaves for garnish. Goes well with biryanis and pulaos. Note: Can make plain cucumber raita similarly substituting the onions and green chillies for finely chopped cucumber. You can also make this with grated carrots instead of cucumber.
