Pachai payaru kuzhambu (Green gram)

Ingredients:

Green gram - 1 cup

turmeric - 1/4 tsp

oil

cumin - 1/2 tsp

dhaniya - 1/4 tsp

pepper - 1/4 tsp

chilli - 3-4

garlic - 2-3

onion - 1

Preparation:

Cook green gram with turmeric powder. Fry oil, dhaniya, pepper, cumin, chilli, chopped onion and garlic. Add cooked dhall and boil. Then mix and smash well. 

More kuzhambu(butter milk)

Ingredients:

oil

mustard

curry leaves

red chilli

vegetable (white pumpkin or ladies finger or onion)

butter milk (whisked curd)

Make paste:

dhaniya - 4 tsp

cumin - 1 tsp

pepper - 1/2 tsp

red chilli - 4 - 5

garlic - 2-4

asafoetida - 1/4 tsp

curry leaves - 15-20

coconut - 1 cup

dhall - 1 tblsp

turmeric - 1/4 tsp

Preparation:

Fry oil, mustard, curry leaves, red chilli and vegetable. Add the paste and boil till the vegetable cook. Then add the butter milk.

Besan laddu

This weekend I am free and I planned to prepare my daughter's favorite laddu. Here is the recipe..

Ingredients:

Gram flour - 4 cups

Sugar - 2 cups

Cardamom pdr- 1 tsp

Ghee - 1 cup

Dry fruits(cashew, raisin, badam) - 15-20

Preparation:

Heat the ghee, add gram flour and fry it on low flame stirring continuously till it become brown. Then let it cool. Add powdered cardamom, sugar and mix well. Add chopped dry fruits and shape into laddu.

Sambar (MIL)

Here I am going to share a sambar recipe  which I learned from my mother in law. We are in same city, but our  cooking styles are different.

Ingredients:

Dhall - 1 cup

turmeric - 1/4 tsp

Vegetables - 3 to 4 mixed vegetables

Tamarind to taste

oil - 

muturd - 1/4 tsp

curry leaves - 1

red chilli - 2 or 3

chopped onion- 1

tomato - 2

Fry & Grind:

Dhaniya - tblsp

cumin - 1/2 tsp

red chilly -5

curry leaves - 1 

Garlic - 2 or 3
sambar onion - 10 to 15
coconut - 4 tblsp

Preparation:

Cook dhall with turmeric. 

Fry dhaniya, cumin, redchilli, curry leaves and garlic and keep aside. Then fry onion and coconut. Put all together and make a past.

Add vegetables to the cooked dhall and continue cooking. Then add tamarind juice and the paste continue boiling.
Fry musturd, red chilli, curry leaves, onion, tomato and add them to the sambar. 

Sambar (mom)

The Sambar is the main part of our cooking. We use sambar for breakfast and lunch. Here I am going to share a sambar recipe  which I learned from my mom. Usually I will add ingredients without measuring, here i gave approx value and add according to taste

Ingredients:

Dhall - 1 cup

turmeric - 1/4 tsp

Vegetables - 3 to 4 mixed vegetables

Tamarind to taste

oil - 

muturd - 1/4 tsp

curry leaves - 1

red chilli - 2 or 3

chopped onion- 1

tomato - 2

Fry & Grind:

Gramdhall (channa) - 1 tblsp

Fenugreek - 1/4 tsp

cumin - 1/4 tsp

dhaniya - 1 tsp

red chilly -4

asafoetida - a pinch

coconut - 4 tblsp

Preparation:

Cook dhall with turmeric. 

Fry the ingrdients and make a paste

Add vegetables to the cooked dhall and continue cooking. Then add tamarind juice and the paste continue boiling. Fry musturd, red chilli, curry leaves, onion, tomato and add them to the sambar. 

Simple Dhall

This is very simple and everybody knows it. It may useful for starters.

Ingredients:

Dhall - 1 cup

Turmeric - 1/4 tsp

Oil 

Mustard

Curry leaves

Red Chilli and Green chilli (or any one)

Onion 

Salt

Preparation:

Cook dhall with turmeric and little oil. 

Fry mustard, curry leaves, chillies and onion. Add them to cooked dhall and add salt to taste.

Paruppu kuzhambu (Sambar)

Here I am going to share my favorite sambar, my grand father used to prepare when he is free. Now he is not with us, but still I can remember the day he taught me.

Ingredients:

Cook:

Dhall      - 1 cup

Turmeric - 1/4 tsp

Red Chilli - 5 nos

Cumin    - 1 tsp

Dhaniya  - 1/2 tsp

Pepper    - 1/2 tsp

Garlic     - 2

Sambar onion - 20 nos

Tamarind 

Fry:

Oil, Mustard and Chopped onion.

Preparation:

Cook all the ingredients together and add tamarind. Smash and mix well ( paruppu kadaiya vendum). Fry mustard, curry leaves,chopped onion and add to the mix. You can also add asafoetida and coriander leaves for flavor.