Toor dal – 1 cup
Tomatoes – 2
Onion – 1 medium size
Tamarind extract from 1 lime size ball
Grind to paste:
Fry the following items in a dry pan till you get a nice aroma and grind to paste with little amount of water.
Coriander seeds – 2 tbs
Cumin seeds – 1/2 tbs
Peppercorns – 4-6
Fenugreek/Methi seeds – 1/2 tbs
Red chilies – 4
1) Heat oil/ghee in a pan, add mustard seeds, curry leaves and red chilies.
2) Make julienne cut on the onion (thick pieces).
3) Add onion and saute for a while.Next add chopped tomatoes.
4) Now add the ground paste and tamarind extract.Let it cook for few minutes. Big chunks of onion cooked in this mixture brings a special taste.
5) Add cooked dhal, salt and a pinch of sugar.
6) Garnish with cilantro.
Arachu vitta sambar is ready.
Mint leaves – 10 -15 leaves
Coconut (grated or dessicated) – 1 cup
Urid dal – 2 tbs
Channa dal – 1 tbs
Green chilies – 2-3
Tamarind – small nutmeg size ball
1) Take a pan with a tablespoon of oil.Roast urid dal and channa dal till you get the nice flavour.
2) Turn off the heat and add coconut, mint leaves, green chilies and tamarind.Fry these items with pan’s heat.
3) Grind the above all with required amout of water.Add salt.
Mint chutney is ready.This goes well with rice , dosa and idli.
Horse gram, rarely known legume is rich in iron and also a good source of protein.It is commonly used in Kongu Nadu cuisine. Horse gram is known to generate too much heat in body, so care should be taken while consuming during summer and during pregnancy.
This recipe was taught to me by my mother-in-law and this dish goes well with dosa and idli.
Horse gram (Kollu paruppu) – 1/2 cup
Onion – 1 medium size
Cumin seeds (Jeera) – 1 tsp
Coriander seeds – 1 tsp
red chilies – 3
tamarind raw – nutmeg size ball
1) Fry horse gram till it turns brown in 1 spoon oil and keep it aside. You can find nice aroma by now.
2) Saute finely chopped onion till it becomes translucent. Turn off the heat and add cumin seeds, coriander seeds, red chilies and tamarind. Saute these items using pan’s heat.
3) Cool all the above ingredients and grind with salt and a pinch of sugar. Add little water if necessary.
Kollu chutney is ready to be served with idli and dosa.