Tamil

Steamed Rice (Saadham) 

Ingredients 

1. 1½ cups raw rice 

2. Water for cooking 

Method 

1. Wash rice 2–3 times. 

2. Cook with 3 cups water until soft and fluffy. 

Keep covered until serving. 

Arachuvitta Drumstick & Red Pumpkin Sambar 

Ingredients 

1. For Dal 

   1. ¾ cup toor dal 

   2. ¼ tsp turmeric 

   3. 3 cups water 

2. Vegetables 

   1. 1 drumstick, cut into 2-inch pieces 

   2. 250 g red pumpkin, cubed 

3. Tamarind 

   1. Small lemon-sized ball tamarind 

   2. 1½ cups warm water 

4. To Grind 

   1. 2 tbsp fresh coconut 

   2. 1 tsp coriander seeds 

   3. 2 dried red chillies 

   4. ¼ tsp fenugreek seeds 

5. Tempering 

   1. 1 tbsp ghee 

   2. ½ tsp mustard seeds 

   3. Few curry leaves 

   4. Pinch asafoetida 

   5. Salt to taste 

Method 

1. Pressure-cook dal with turmeric until soft; mash. 

2. Soak tamarind and extract juice. 

3. Dry-roast coriander, chillies and fenugreek; grind with coconut and a little water. 

4. Boil drumstick and pumpkin in tamarind extract until tender. 

5. Add salt and ground paste; simmer 5 minutes. 

6. Stir in mashed dal and bring to a gentle boil. 

7. Temper mustard, curry leaves and asafoetida in ghee; pour over sambar. 

Serve hot with rice. 

Beans-Paruppu Usili 

Ingredients 

1. For Usili 

   1. ¼ cup chana dal 

   2. 1 dried red chilli 

   3. Pinch asafoetida 

   4. Salt 

2. Vegetable 

   1. 250 g French beans, finely chopped 

3. Tempering 

   1. 1 tbsp sesame oil 

   2. ½ tsp mustard seeds 

   3. Few curry leaves 

Method 

1. Soak chana dal for 1 hour. 

2. Drain and grind coarsely with chilli, asafoetida and salt. 

3. Steam the mixture for 10 minutes. 

4. Cool and crumble by hand. 

5. Steam or boil beans until just tender. 

6. Heat oil and crackle mustard seeds. 

7. Add curry leaves. 

8. Add crumbled dal mixture and sauté 2–3 minutes. 

9. Add beans and toss together. 

Serve dry. 

Cucumber & Fresh Coconut Pachadi 

Ingredients 

1. 1 medium cucumber, finely chopped 

2. ½ cup thick curd 

3. 2 tbsp grated fresh coconut 

4. Salt 

5. Tempering 

   1. 1 tsp coconut oil 

   2. ½ tsp mustard seeds 

   3. Few curry leaves 

Method 

1. Mix cucumber, coconut, curd and salt. 

2. Heat coconut oil and splutter mustard seeds. 

3. Add curry leaves. 

4. Pour over pachadi and mix. 

5. Chill until serving. 

Milagu Jeera Rasam 

Ingredients 

1. Small lemon-sized tamarind 

2. 3 cups water 

3. 1 medium tomato, crushed 

4. Salt 

5. Coarsely Crush 

   1. 1 tsp black peppercorns 

   2. 1 tsp cumin seeds 

6. Tempering 

   1. 1 tsp ghee 

   2. ½ tsp mustard seeds 

   3. Few curry leaves 

   4. Pinch asafoetida 

Method 

1. Extract tamarind juice. 

2. Add tomato, salt, pepper and cumin. 

3. Simmer until the raw smell disappears. 

4. Add another cup of water if required. 

5. When the rasam begins to froth, remove from heat. Do not boil vigorously. 

6. Temper mustard seeds, curry leaves and asafoetida in ghee. 

7. Pour over rasam and serve hot. 

Homemade Curd (Thayir) 

Ingredients 

1. 500 ml whole milk 

2. 1 tsp starter curd 

Method 

1. Boil milk and cool until warm. 

2. Stir in starter curd. 

3. Cover and leave 6–8 hours until set. 

4. Refrigerate until serving. 

Roasted Appalam 

Ingredients 

1. 4–8 appalams 

Method 

1. Roast directly over a low flame or in a microwave. 

2. Turn frequently until crisp. 

3. Serve immediately.