HOW TO MAKE CARROT THAYIR PACHADI

INGREDIENTS :

To Temper :

METHOD :

• Finely grate the Carrot or alternatively, it can be finely chopped.
• Finely chop the Green Chillies.
• Combine grated Carrots and Green Chillies.
• Whisk the Curd and pour it to the above.
• Add Salt and a Pinch of Sugar and mix well.
• Heat Oil in a pan, splutter Mustard Seeds, Black Gram Dhal and Curry Leaves.
• Add grated Coconut to the above and give a quick stir.
• Immediately switch off the flame.
• Pour the tempering over the Carrot Pachadi and mix well.
• Serve Carrot Pachadi with rice or add it as one of the side dishes for Virundhu/Sadhya.

NOTES :

• Do not cook the Carrot Pachadi, just pour the tempering over the Pachadi. If not, Pachadi will turn out to be watery.
• Adding Fenugreek is totally optional.
• Do not reheat the dish, reheating may curdle the curd and make the Carrot Pachadi watery. 
• Can use any cooking oil for tempering.

HOW TO MAKE KEERAI VADAI

INGREDIENTS :

METHOD :

• Wash and Soak the Bengal Gram Dhal for 2 Hours.
• Drain the Bengal Gram Dhal after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
• Grind it into a coarse mixture.
• Add a few teaspoons of water, if needed.
• Clean, wash and drain the Keerai/Spinach in a colander.
• Finely chop the Keerai/Spinach and keep it aside.
• To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
• Finally, add chopped Keerai/Spinach, Curry Leaves and Coriander Leaves.
• Heat Oil in a pan.
• Take lemon sized Keerai Vadai mix and flatten them with your hands.
• Drop the shaped Keerai Vadai mix into the hot oil and deep fry until it turns into golden brown in colour.
• Drain the Keerai Vadai on paper towels.
• Serve Keerai Vadai hot with Coconut Chutney or any other chutney of your choice.
• Keerai Vadai goes well along with hot-hot Coffee or Tea. 

NOTES :

• Adjust the amount of Spiciness according to your preference.
• Soak the Dhal just for two hours.
• Soaking for a long time will make the Vadai absorb a lot of oil.
• Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
• I have used Siru Keerai in this Keerai Vadai recipe.
• Can also use Arai Keerai, Drumstick Leaves, Amaranth Leaves etc., 

JAVVARISI PAYASAM - SAGO PAYASAM

JAVVARISI PAYASAM - SAGO PAYASAM

JAVVARISI PAYASAM - SAGO PAYASAM

INGREDIENTS :

To Cook Tapioca Pearls/Sago/Javvarisi :

For Javvarisi Payasam/Sago Payasam :

METHOD :

• Heat 1 Tbspn of Ghee in a pan and roast the Cashew Nuts on a low flame until it turns into a light golden brown in colour.
• Remove it with slotted spoons and keep it aside.
• Fry the Raisins in the remaining Ghee on a low flame until it fluff-up. Remove and keep it aside.
• Heat the remaining 1 Tbspn of Ghee in a Pressure Cooker/non-stick/heavy bottomed pan.
• Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame until it Pops. (stirring and toasting it consistently).
• Add 1Cup of Water along with a pinch of Salt and pressure cook the Roasted Tapioca Pearls/Sago/Javvarisi.
• Pressure cook for 2 Whistles on a high flame, reduce the flame and cook for another 3-4 whistle.
• Switch off the flame and allow the pressure to release.
• Once the Tapioca Pearls/Sago/Javvarisi are well cooked, pour the Milk & allow it to boil, stirring frequently.
• Pour in the Condensed Milk and mix well.
• Grind the Cardamom Pods along Sugar into a fine powder and add it to the Javvarisi Payasam/Sago Payasam.
• Allow it to boil on a very low flame for about 5-10 minutes, stirring frequently.
• Switch off the flame once it reaches the desired consistency.
• Garnish it with Cashew Nuts and Raisins or any dry fruits & nuts of your choice.
• Serve Javvarisi Payasam/Sago Payasam hot or cold.

NOTES :

• Care should be taken not to burn or brown the Tapioca Pearls/Sago/Javvarisi.
• Stir continuously while roasting the Tapioca Pearls/Sago/Javvarisi until it pops. 
• Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Javvarisi Payasam/Sago Payasam frequently while cooking.  
• Can garnish the Javvarisi Payasam/Sago Payasam with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• Javvarisi Payasam/Sago Payasam tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Javvarisi Payasam/Sago Payasam and serve it chilled too.

TOMATO RASAM - THAKKALI RASAM

HOW TO MAKE TOMATO RASAM - THAKKALI RASAM

TOMATO RASAM - THAKKALI RASAM

INGREDIENTS :

For Tomato Rasam/Thakkali Rasam :

To Pound Coarsely :

For Tempering :

For Garnishing :

METHOD :

• Take a Wide Bowl, add roughly cut Tomatoes, Tamarind Paste, Turmeric Powder and a dash of Salt along with a Cup of Water.  
• Leave it aside for about 10-15 Minutes.
• Meanwhile, pound the ingredients mentioned under 'To Pound Coarsely' using a Mortar and Pestle.
• Pound the ingredients coarsely.
• Add the coarsely pound ingredients to the Tomato-Tamarind Mix.
• Squeeze & break the Tomatoes using your hand.
• Squeeze & mix all the ingredients and keep it aside. 
• Heat Ghee/Oil in a Pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Asafoetida and Curry Leaves.
• Pour in the Squeezed Tomato Rasam Mix to the tempering and allow it to boil.
• Add a small piece of Jaggery and give a quick stir.
• Boil the Tomato Rasam until it froths.
• Switch off the flame and garnish the Tomato Rasam with finely chopped Coriander Leaves.
• Immediately cover the Rasam bowl.
• Serve Tomato Rasam hot along with Steamed Rice or serve it as a Soup.

NOTES :

• I have used Tamarind Paste in the recipe.  If using Tamarind, remove the seeds and discard the threads after squeezing it along with Tomatoes.
• I have roughly chopped the Tomatoes and squeezed it with my hand for this Tomato Rasam.
• If the Tomatoes are sour adjust the amount of Tamarind to suit your taste preference.
• If you do not like Tomato pieces floating in the rasam, you can grind it in a mixer-grinder/blender.
• Pounding the ingredients in a Mortar and Pestle gives a wonderful flavour and a fresh aroma to Tomato Rasam.
• Adjust the amount of Pepper to suit your spice level.
• Tempering with Ghee gives a nice favour to the Tomato Rasam.
• Adding Jaggery is purely optional, but it helps to balance the taste notes in the Tomato Rasam.

Uppu Paruppu Recipe Overview

Time Estimate

• Preparation Time: 5 minutes
• Cook Time: 15–20 minutes

How to Cook Kongu Style Uppu Paruppu - Step-by-step Guide

Ingredients for Kongu Style Uppu Paruppu:

To Cook the Dhal:

Want to master lentils the traditional way?  Learn How to Cook Beans, Lentils & Pulses – Step-by-Step Guide

Add-ons:

Method – Step-by-Step Cooking Instructions

Rinse the Dhal

Cook the Dhal

• Stovetop: Bring to a boil, then simmer until soft (about 15–20 mins).
• Pressure Cooker: 1 whistle on high, then 2–3 whistles on low flame.

Mash to Perfection

Flavour & Finish

Pro Tips & Notes

Serving Suggestions:

Serve hot Uppu Paruppu over steaming white rice with a generous drizzle of ghee.

Pair it with: