SAMBAR:

Vegetable Korma:

Ingredients:
100g paneer
400g boiled carrots, beans, potatoes & peas
100g oil
10g coriander leaves
100g cream
5g garam masala
10g ginger-garlic
200g milk
2 onions
5g chili powder
Salt to taste
3 tomatoes
3g turmeric
Method:
1. Heat oil in a wide pan, fry the paneer pieces and keep aside. Fry the onions and ginger-garlic paste until
golden color.
2. Now add turmeric, chopped tomatoes, chili powder, cilantro, garam masala, salt and fry for 5 minutes.
3. Then add chopped potatoes, carrots, beans, peas, fried paneer pieces, milk, cream and cook for 5-6
minutes or until done.
4. Serve hot with naans or plain rice.

Poricha Kozhambu

Ingredients
Chana Dhal 1/4 cup
Yam (Chenai)
Tamarind a small lemon size (syrup made out of it)
For Dry Grinding:
Urad dhal 2 tsp
Chana Dhal 1 tsp
Red Chillies 4
Asafoetida 1/4 tsp
Coconut (grated) 1 cup
For Frying:
Coconut Oil 1 tbsp
Coconut (cut to small pieces) 2 tbsp
Mustard seeds 1/4 tsp
Urad dhal 1/2 tsp
Curry leaves
Method:
Cook the Chana Dhal (1/4 cup) and keep it aside.
Cook the Yam and to it add the tamarind syrup. Add salt and turmeric to it. Let it get condensed to half
the quantity.
Meanwhile, fry the ingredients urad dhal, chana dhal, red chillies, asafoetida and coconut (till golden
brown) and dry grind them.
Once the yam and tamarind syrup get condensed, add the above dry ground powder and the cooked chana
dhal to it. Stir well till mixed well. Heat it.
Heat coconut oil and add mustard seeds. After it splutter, add the urad dhal and curry leaves. Pour it to the
above mixture.
Fry cut coconut pieces in coconut oil and put them too in the mixture.
Serve hot with rice. It smells great and tastes even great!

Cabbage Poricha Kozhambu

Ingredients
Cabbage - 1 cup finely cut
Tuvar Dal - half a cup
Coconut - half a cup grated
Jeera - 1 tsp
Red Chillies - 6 - 8
Haldi - 1/2 tsp
Oil - 1 tsp
Mustard seeds- 1 tsp
Urad Dal - 1 tsp
Curry Leaves
Salt to taste

Method
Cook tuvar dal separately in pressure cooker.
Boil cabbage with 1 cup water, salt and haldi.
Grind coconut, jeera, and red chillies to fine paste.
Add cooked dal, and ground coconut mixture and curry leaves to cooked cabbage and cook for 10 mins
on low flame.
Heat 1 tsp of oil, add mustard seeds and urad dal. When urad dal browns add baghar to cabbage poricha
kozhambhu.
Serve hot with Rice and Vadams.

PEPPER RASAM
Ingredients:
Black pepper corns - 2 tsp
Cumin Seeds - 2 tsp
Lentils - 1 tbsp
Red Chillies - 1 or 2
Asafoetida - 1 pinch
Tamarind - size of a lemon
Mustard Seeds - 1 tsp
Curry Leaves - 4 or 5 leaves
Cooking oil - 1 tbsp
Method of Preparation:
Toast the pepper, lentil, chillies, together in a pan till they become golden brown. Add cumin seeds and
grind them together to a powder.
In a separate bowl, soak the tamarind in 4 cups of warm water for 15 minutes and draw the pulp and
strain. Add salt and Asafoetida, boil the water for a few minutes. Add powdered spices and boil for about
5 minutes.
Season mustard seeds in little oil and add curry leaves. Transfer this to the rasam. Serve hot with steamed
rice or as a soup.
Ingredients
Pepper - 4 or 5
Toor dhall - 11/2 Tbsp
Cumin seeds - 1 Tbsp
Curry Leaves - Vendiya alavu
Tamarind - Lemon size
Sambhar podi - 1/2 Tbsp

Soak Toor dhal, Cumin seeds, Pepper and Curry leaves in Water. Soak Tamarind in
Water.

Boil the tamarind water and add salt, turmeric, sambhar podi. By the time it boils,
Grind the ingreients soaked in water and add it to the boiling tamarind water. Add
some ghee and season it with mustard and cumin seeds and add to the rasam.