Preethi's online cookbook

Recipe of 'Thirumaalai Chamba' - a bhoga offering made with rice, tamarind, black pepper, vada and vegetables, every night before putting the deities to rest at the 'Thirukoshtiyur' Soumya Narayana temple.

A small note about the temple:
Thirukoshtiyur was the meeting place of Brahma, Siva and other devatas to discuss the atrocities of Hiranyaksha. They then approached Narayana and implored Him to take the form of Varaha and finish him. This temple is closely linked with the life of Sri Ramanuja who established the Visishtadvaida philosophy. Sitting in the third tier of the tower Sri Ramanuja preached the 8 lettered Om Namo Narayanaya Mantra to the common people.  The temple is built in 3 levels.  In the Ground floor as Krishna in dancing posture, in the next level He is in sayana thirukolam, a sleeping posture resting on Adisesha. At the top most level He is in standing posture as Sri Sowmya Narayana Perumal.

Ref: Wikipedia


Recipe of 'Thirumalai Chamba' (Vaguely translates to the sacred evening rice offering)- It is a kind of 'molagu kuzhambu saadam'(pepper flavored tamarind rice, but less spices)

1/2 cup raw rice
1 lemon sized ball of fresh tamarind
2-3 tbsp pepper (you can adjust depending on the spice level you can take)
1 tsp mustard seeds
1 sprig curry leaves
2 tsp oil for cooking +1 tsp ghee
¼ tsp turmeric
4-5 dashes of hing
Salt to taste
1 small bitter gourd, thinly sliced
1 Raw banana-plantain, small
4 small Indian eggplants (brinjal)
4-5 little urad vadas
To make the urad vada:
Soak a handful of urad dal in water for about 3 hours. Grind it to a smooth batter. Add salt and then deep fry little balls of the batter in medium flame till golden brown. Generally no other spice or seasoning is added to it. You should be able to get about 4-5 vadas. Keep them aside.
To cook rice:
For ½ cup rice you can pressure cook it with 1 ¼ cups water (This is for small grain rice like Ponni, Sona Masoori etc). If using Basmati, cook the rice in a rice cooker. Very slightly mash it with a spoon. It should not be too mashed up however.
Slice the bitter gourd into thin slices and chop the eggplants and raw plantain into 1 inch chunks
Add oil and ghee in the pan, add mustard seeds and curry leaves and wait for it to crackle.
Add the veggies and sauté them for a while till soft
Next extract the juice of the tamarind and add it to the pan. Let it boil well. At this stage you could add turmeric, hing and salt. Let it continue to boil and wait till the raw smell of tamarind fades off.
Add the fried vadas next.
Dry roast the black pepper in another pan for a few minutes and then grind it to a powder in a mixie/blender.
Add the fresh pepper powder to the mixture in the pan and allow it to blend well and boil for another minute. Do not let it over boil as the pepper could render a strong after taste if over-boiled with tamarind.
Add the cooked rice and mix well. You could add more salt if required.
Thirumalai Chamba is now ready to be offered :)
Recipe Courtesy: Smt. Bhumalaxmi
Thanks to my uncle Sriram and his parents Shantha, Chellu.
I got this recipe from a couple whose parents served the deities at the Thirukoshtiyur temple. I tried it today and it turned out great!

This is a simple dish, provided you have the pulikachal + puliyodharai podi (Puliyodharai paste) ready at home. It is all about seasoning rice and adding the paste to it.. Lets have a look at it from the scratch... (thnx olly) This is the famous Iyengar Puliyodharai recipe.

Pulikaichal (the tamarind extract) :

Soak 1 hanful sized tamarind in water and extract the juice.. Pour lots of gingely oil (say about one ladleful). Add 3-4 tsp mustard seeds, 2-3 tsp channa dal, 5-6 red chillies, hing (3-4 dashes). Add the tamarind juice, salt. Allow it to boil. When most of the water has evaporated and it is almost thick, add 1/4 tsp methi powder. Continue to simmer till it is a thick paste. Keep refrigerated.

Puliyodharai podi (the powder):

1 cup dhaniya seeds
1/4 cup channa dal
1 sp toor dal
1 tsp til seeds (Ellu)
1 tsp methi
4 red chillies

Saute the above ingredients with 1 tsp oil and grind to a coarse powder. Keep in an air tight container. You can either mix equal proportions of podi and pulikachal to make the pulikachal paste or just store them separately for longer shelf life.

To make Puliyodharai:

1/2 cup rice
1 tsp mustard seeds, 1/2 tsp channa dal
1/2 tsp cashews
1 tsp peanuts/ groundnuts
1/4 tsp turmeric
salt
1 sprig curry leaves

Cook rice with enough salt and 1/4 tsp turmeric. Make sure that the rice is grainy. I prefer the use of raw rice with water in the ratio 1:2. Add oil in a kadai. Splutter mustard seeds, channa dal, curry leaves, peanuts, cashews. Add this seasoning to the cooked rice. Add 1 tbsp of pulikachal paste (podi + pulikachal). Mix evenly. check if the rice requires more paste and add accordingly to suit your taste.

Tip: Adding a pinch of jaggery powder while mixing enhances the puliyodharai taste (ofcourse it is optional).

Serve puliyodharai with Avial or cucumber pachadi/raita and vathal/vadam...






This recipe goes to Rice Feast hosted by Chaitra of Aathidhyam

Recipe and Photo Courtesy: Padmini, Srinivasan (My Parents )

My sister makes the perect 'thengapal pulav'. the first time I tried it, I think it came out pretty well...I made raita and kadai paneer with it..

Photo Courtesy: Aarthi (my sister)

(reposted for Padmaja's evnt)
2 cup basamati rice
1/2 cup coconut milk
2 1/2 cups water
1 tbsp sour curds
2 tsp ghee, 2 tsp oil
1 small onion cut long
2 cups assorted veggies cut long (carrot, beans, peas)
1 big elachi
1 inch cinnamon
3 cloves
1 tiny bit of anise star
1/2 tsp jeera
chopped coriander leaves for garnishing
salt to taste
1 green chilli, slit long
To Grind: 1 tsp dhaniya seeds, 1 green chilli, 1/2 inch ginger

If the rice is starchy soak for 1/2 hour prior to cooking.
Add ghee and oil in a kadai, splutter jeera. Grind dhaniya, ginger and green chilly to a fine paste. Add cinnamon, cloves, cardamom, anise star. Roast till the aroma unlocks. Add the ginger-dhaniya paste and roast. Add onions and roast till golden. Add the veggies, sufficient salt and roast till crisp. Boil water in a separate pan. Add the hot water, coconut milk and curds together. Add more salt if required. Stir once. Allow it to come to a boil.
Close and cook till done(the last step can also be done in a rice cooker ). Garnish with chopped coriander leaves.
The curd may separate in the hot water. Don't worry about it. It gives a lot of flavour to the dish.
This recipe goes to Lets go nuts event hosted by Padmaja Suresh of Sduc your Tastebuds

Recipe and photo Courtesy: Padmini, Srinivasan (my parents)

This recipe is very different from the authentic Karnataka style Vangi bath. It is an instant recipe and can be made in a few minutes if you have the Karamathu Podi (curry powder) at home.

Ingredients:

2 cups brinjal chopped long and thin
3/4 cup rice (Basmati preferred)-you can use any rice of your choice
Salt to taste
Turmeric 1/2 tsp
Mustard seeds 1 tsp
Channa dal 1 tsp
Urad dal 1/2 tsp
Peanuts/Groundnuts-1 tbsp
1 sprig curry leaves
Oil-3 tsp
Chilli powder 1 tsp
Karamathu Podi (S.Indian curry powder)- 1 1/2 tbsp

Cook rice such that it is grainy.
Add oil in a kadai. Splutter mustard seeds
Add channa dal, urad dal, ground nuts, curry leaves and roast till golden.
Add chopped brinjal. Add sufficient salt, turmeric and chilli powder.
Saute till soft.
Add the karamathu podi and mix well.
Stir in the rice, mix evenly and simmer for a few more minutes.
Check for salt.
Serve with pappad/vadams/chips

Photo and Recipe courtesy: Priya (my friend)

It is really strange that we come up with the most unique dishes when we don't have the regular vegetables/ groceries at home! This is exactly what happened with my friend Priya.. She came up with a dish with garlic and some methi! It was just perfect to satisfy her garlic craving:)

Ingredients:

Basmati Rice- 11/2 cup (soaked in water for ½ an hour)
Water -2 1/4 cups
Fresh Garlic – 6 cloves (minced)
Onion – ½ (fine chopped)
Methi leaves- 10 leaves (fine chopped)
Ghee-1 Tbsp
Oil -3 Tbsp
Pepper powder-2 tsp
Jeera/Cumin powder -11/2 tsp
Cinnamon -1 inch stick
Cloves -2
Bay leaf -1
Salt to taste

Cooking Directions:

-In a pan heat oil and ghee. When hot, add cinnamon stick, cloves, bay leaf and garlic. Let the garlic infuse its flavor in the oil without turning brown.
-Then add chopped onions and sauté till golden brown.
-Add pepper powder and jeera powder and sauté.
-Add methi leaves and mix well. Cook for about 3-4 minutes. Keep aside.
-In a rice cooker, add water, rice, salt and the mixture made above.
-Turn the cooker on and let it cook.
-Serve hot with raita.

This is a tiny twist in the regular peas pulav recipe... All paneer lovers (like me) are sure to enjoy this dish with a creamy North Indian gravy and Potato chips!!

Ingredients:
1/2 cup frozen green peas
1 onion cut long and thin


Makes us feel great!
I would love to share it with all the other bloggers. Do accept :)

Recipe Courtesy: Subhasini (my friend)

Tomato rice has always been the simplest and tastiest variety rice I have known.
Just add mustard, urad dal, channa dal, chopped onions, tomatoes, salt, chili powder, garam masala, cooked rice and it is done! Well, this is what I have known..
My friend Subha cooks awesome Chettinadu and Coimbatore style dishes. She gave this 'all new' Chettinadu style tomato rice recipe. It was so tempting and I made it the very next day!

Ingredients:
2 juicy round tomatoes
1 onion, 1 sprig curry leaves
1/2 tsp saunf/fennel seeds
3 red chillies
1/2 inch cinnamon
2 cloves
1 clove garlic(optional)
3 tsp oil
salt to taste, 1/4 tsp turmeric
1 cup Basmati rice
1 1/3 cups water

If the rice is starchy, soak rice for 1/2 hr. Drain completely.
Add some oil in a kadai, roast rice for a few minutes. and keep aside.
First chop onion finely and one tomato finely.
Grind together the other tomato, saunf, red chillies, garlic, cinnamon and cloves to a paste.
Add oil in a kadai. Add the chopped onions, curry leaves and saute till transparent.
Now add the chopped tomatoes and saute till soft.
Add the paste next.
Top it off with water and allow it to come to a boil.
Add sufficient salt and turmeric.
Add the rice into boiling mixture and keep in medium flame. Close and cook till done.

Note: You can also use the regular raw rice and cook the dish in a pressure cooker. Be careful to add the right amount of water so that the tomato rice is grainy.
This dish has no seasoning at all. That is the highlight :)

Curd Rice

Recipe and photo courtesy: Priya (my friend)

This is my favourite dish!! I cannot live without thayir sadham... I need to eat it at least twice a day! The all in one healthy tasty dish!! My dad makes the best creamy pomegranate thayir sadham in the family... He is also known to make the best filter coffee including the thick coffee decoction :)

My friend Priya made creamy creamy thayir sadham last week! She sent me the picture with her recipe.. It looks so divine! Here is the recipe...

Ingredients:

Cooked rice -1 cup
Thick Curds -11/2 cups (or to taste)
Milk -1/4 cup (or less)
Salt ( to taste)
Oil – 2 tsp
Ginger -2 inches (minced)
Green chilies- 2 (fine chopped)
Curry leaves- 1 sprig
Urad dal-1/2 tsp
Channa dal-1/2 tsp
Hing -2 dashes
Coriander leaves- to garnish
Extra ingredient- Carrot (chopped fine)/ cucumber (chopped fine)/ raw mango pieces(fine chopped)/grapes/Raisins/ Fresh Pomegranate seeds (optional)
[Only one of these added .I haven’t added them in the picture shown]

Cooking Directions:

-In a big bowl, mash well together rice at room temperature, curds and milk with salt. Using your hand to mix generally works the best!
-In a small pan, add oil. When hot mustard seeds, channa dal, urad dal, hing, ginger, green chilies and curry leaves. Sauté.
-Once the mustard seeds begin to splutter and the dals turn slightly brown, add this to the curd rice mixture. Add the extra ingredient (if you choose to) and mix well. Garnish with coriander leaves.
-Serve with pickles or mor molaga (chilly soaked in butter milk, dried and fried)
-Divine!

Calorie Count: 250 cal per serving approx

I call this the Tamil Nadu Bisi Bele Bath. It does not involve the use of many spices. Kadambam means a mixture. This has rice, lentils and vegetables in a single dish. My mother and sister love Kadamba Sadham, this is their favourite Sunday meal! Mom sent me her recipe and picture (re-posted)

Kadamba Sadham powder:
2 tsp channa dal
2 tsp urad dal
4 tsp dhaniya
4 red chillies
1/8 tsp methi seeds
4 tsp coconut gratings
2-3 peppercorns
6-8 jeera seeds,
1 tsp oil

Fry the above ingredients and make to a fine dry powder.

For the Kadamba sadham:

1/2 cup rice
1/4 cup toor dal
2 tsp channa dal
1 lemon sized ball of tamarind extract
1 tsp mustard seeds
1 sprig curry leaves
1 tomato - finely chopped
1/8 tsp jaggery
1 handful chopped coriander leaves
1/4 tsp turmeric,
hing- 4 dashes
1 or 1 1/2 cup assorted veggies (beans, peas, carrots, red pumpkin, white pumpkin, raw banana)

Cut veggies long. Pre-cook the veggies (in microwave) with water and dash of salt till almost cooked.
Pressure cook rice and dals with water. Mash partly and keep aside.
In a kadai, add oil, mustard seeds, curry leaves, tomato, saute well.
Add tamarind extract. Add hing, turmeric powder, salt. Let it boil well.
Add the cooked veggies. Add the masala and allow it to boil and thicken.
Add the rice dal mixture and mix well. Add more water if necessary.
Add jaggery. Garnish with coriander leaves and fried cashews.
Serve with potato curry.

Note: If the vegetables are fresh and tender, you can add the veggies just after adding the tomatoes.








This recipe goes to Shama Nagarajan's Mom's Favourite Recipe Event

Recipe and Photo Courtesy: Rathi (my cousin)

Ingredients:
1 cup Rice ( Depends on what rice you like, Basmati is best)
½ cup Moong Dhal with skin
1 tsp cumin seeds
2 tsp cumin Powder
1 tsp turmeric
salt, to taste
1 tbsp ghee
Asafoetida

Procedure:Soak rice and moong dhal in water 1:1 ratio( 1 portion of rice and moong dhal ,1 portion water) for 20 minutes.
Add cumin powder , 2 dashes of asafoetida, turmeric and salt to the soaked dhal and rice and pressure cook for 4 sounds.
The rice and dhal should be so cooked that they are mashable.
Heat a pan ,add the ghee , cumin seeds and 2 dashes of asafoetida.
When cumin seeds splutter add the cooked rice and dhal and mix well.
Serve hot.
This can be served with lijjad pappad and pickles \ thogayal \ chutney.
Calorie per serving: 177 cal approx.

Photo Courtesy: Priya (my friend)

Recipe and Photo Courtesy: Priya (my friend)

A Fantastic recipe from Priya. I love her Jeera Pulav!

Ingredients

Basmati rice – 2cups (soaked in water for 15 min)
Water- 3 cups
(The rice to water quantity may vary depending on the type of rice)
Cumin seeds/ Jeera – 3 tsp
Big Cardamom /Elaichi-1
Cloves- 4
Cinnamon -1 inch stick (broken in half)
Butter -2 tbsp
Bay Leaves – 1big/ 2 small
Salt (to taste)

-In a hot pan, add butter and the spices. Sauté till the aroma is unlocked.
-Put this in an electric rice cooker along with the rice and water.
(Alternatively, rice can be cooked separately and added. Keep checking the rice grains from time to time to make sure they are cooked but still a little grainy.).
-Jeera rice goes really well with rajma, dal or any north Indian sabzi.

(For Jeera pulav/ Zeera pulav, sauté one large onion-cut in thin slices along with the other spices and follow the same procedure)

Ingredients:

Raw mango gratings 1 cup
oil -2 tsp
1 tsp mustard seeds, 1 sprig curry leaves
1 tsp urad dal, 1/2 tsp channa dal
1/8 tsp methi powder (venthiya podi)
salt to taste
1/2 tsp chilli powder
1/2 cup rice
chopped coriander for seasoning.

Cook rice with salt and keep aside. In a kadai, add oil. Splutter mustard seeds, now add channa dal, urad dal, curry leaves. Add mango gratings and cook till it weeps out the moisture. Add salt, methi powder, chilli powder. Saute and mix well. Stir in rice and mix evenly. Garnish with chopped coriander

Another all time favourite... You can make it in a hundred ways.. This is the simplest recipe.

Ingredients:

2 tomatoes (pureed)
1 onion finely chopped or 1/2 American sized onion
2-3 green chillies slit long
1 sprig curry leaves
1/4 cup chopped coriander leaves (for garnishing)
chilli powder, salt, to taste
3 dashes hing, 1/4 tsp turmeric
1 tsp mustard seeds, 1/2 tsp urad dal, 1/2 tsp channa dal
2 tsp oil

Cook rice with salt. Add oil in a kadai, splutter mustard seeds, then add channa dal, urad dal. Add curry leaves, hing. Add chopped onions, sprinkle some salt. Cook till glassy. Add tomato puree. cook well. Add chilli powder, turmeric, more salt if required. Saute till almost dry. Stir in the rice and mix evenly. Garnish with coriander leaves. Serve with cucumber raita, chips and a sauteed veggie or kootu...

Variation: You can add a handful of peas with the onions. If you wish you can add whole garam masala and jeera instead of the South Indian seasoning and make tomato rice with basmati rice- call it Tomato Pulav!!

This is my chinna paati Nimmi's signature recipe. It is a healthy dish loaded with goodness.

Ingredients:

1 cup rice
1/8 cup green gram sprouts
1/8 cup coconut gratings
1/8 cup chopped coriander leaves
1 cup assorted veggies (carrot, beans, green onions/spring onions)
1 tsp jeera, 2 tsp ghee
2 cloves, 1 inch cinnamon
1/2 tsp coriander powder (dhaniya podi)
salt, 1 tsp chilli powder
2 cups water

Add some ghee in kadai/ pressure cooker, add jeera, spices. Next, add the veggies and rice. Roast all the ingredients. Add coriander powder, salt, chilli powder. Roast for another minute. Add water, close and cook till done. Garnish with green onion shoots. Serve with onion raita.

Ingredients:

1/2 cup rice
1 sprig curry leaves
1-2 green chillies chopped
juice of 1/2 lemon
turmeric 1/4 tsp
peanuts 1/2 tsp
cashews broken 1/2 tsp
1 tsp mustard seeds
1/2 tsp channa dal
1 tsp urad dal
Hing -2 dashes
salt to taste
1 lemon
2 pinches methi powder (venthiya podi)

Cook rice with salt and turmeric. Make sure that the rice is grainy. Add oil in a kadai, splutter mustard seeds, channa dal , urad dal, cashews and peanuts. Add green chillies, curry leaves, hing. Add rice and mix well. Add methi powder. Check salt. Allow it to cool for a few minutes and then squeeze out lemon juice. Mix well.

Remember to add lemon at the end. If you add lemon juice while the tawa/kadai is on heat, the lemon may make the dish bitter.

Photo Courtesy: Aarthi (my sister)