Namaskaram!
Enna pona vaaram podi porichhu vathha kuzhambu amakkala paduthittela? Illa aathle mama(i) ye paduthittela? Recipe ye kanna thorandhu follow pannale ammakalam dhan! Usha Chithi Recipe's ku naanga guarantee!
Indha Vaaram, aathu manusha laan kalayanathukku poi pandhikku mundhi anubavikkardhe, aathliye jamaaichudalaam. Besh Besh nu paarattum vaangidalam..
Vandhu Vittadhu Kalayana Sambar!
Serves: 4 Manusha
Ingredients:
Tamarind :1 Lemon size
Refined Oil: 3 teaspoons
Sambar ku thaan:
Capsicum- 1
Parangikkai- 200 gms
Vendakkaiyum sethukalam
To Roast & Grind:
Dhaniya- 2 spoons
Kadala Paruppu- 1 spoon
Ulutham Paruppu- Half spoon
Vendhayam- Half spoon
Red Chillies- 3 nos.
Jeeragam- Half spoon
Perungkayam
Thengai- Small bit
Preparation:
Along with Rice, Boil thuvaram paruppu in a separate vessel, in a pressure Cooker adding a pinch of turmeric.
Roast the ingredients in a kadai mentioned under "to roast and grind", except coconut bit, with very little oil until it turns golden brown. Leave it to cool down for a while.
Make a thick puli paste by adding 1 and a half tumblers of water to the soaked tamarind.
In Kadai, add 2 spoons Cooking oil, Jeeragam, Kadugu, Vendhayam , 1 Red Chilli.
Shallow fry the above mixture and add the cut Thaan to it.
Saute it, and add the extracted Puli water, Sambar powder, Salt, Perungkayam, Karuveppilai.
Allow the Thaan to boil.
After the thaan having boiled, add cooked paruppu,reduce the flame to sim and boil.
In the meanwhile, the roasted ingredients would have cooled a bit. Grind in a jar with water and add it to Sambar.
Allow the mixture to boil for sometime in flame at sim.
Finally add chopped kothamalli and karuvepilai and switch off the flame.
Serve warm with rice.
Recipe narrated by Usha Chithi.
Enna pona vaaram podi porichhu vathha kuzhambu amakkala paduthittela? Illa aathle mama(i) ye paduthittela? Recipe ye kanna thorandhu follow pannale ammakalam dhan! Usha Chithi Recipe's ku naanga guarantee!
Indha Vaaram, aathu manusha laan kalayanathukku poi pandhikku mundhi anubavikkardhe, aathliye jamaaichudalaam. Besh Besh nu paarattum vaangidalam..
Vandhu Vittadhu Kalayana Sambar!
Serves: 4 Manusha
Ingredients:
Tamarind :1 Lemon size
Refined Oil: 3 teaspoons
Thuvaram paruppu- Half cup to boil separately in a paathram in a pressure cooker
Payathham paruppu: Kaal cup
Turmeric: Half spoon
Kadugu- 1 spoon
Sambar powder: 1 and half Spoon
Salt
Kothammali
Karuveppillai
Sambar ku thaan:
Capsicum- 1
Parangikkai- 200 gms
Vendakkaiyum sethukalam
To Roast & Grind:
Dhaniya- 2 spoons
Kadala Paruppu- 1 spoon
Ulutham Paruppu- Half spoon
Vendhayam- Half spoon
Red Chillies- 3 nos.
Jeeragam- Half spoon
Perungkayam
Thengai- Small bit
Preparation:
Along with Rice, Boil thuvaram paruppu in a separate vessel, in a pressure Cooker adding a pinch of turmeric.
Roast the ingredients in a kadai mentioned under "to roast and grind", except coconut bit, with very little oil until it turns golden brown. Leave it to cool down for a while.
Make a thick puli paste by adding 1 and a half tumblers of water to the soaked tamarind.
In Kadai, add 2 spoons Cooking oil, Jeeragam, Kadugu, Vendhayam , 1 Red Chilli.
Shallow fry the above mixture and add the cut Thaan to it.
Saute it, and add the extracted Puli water, Sambar powder, Salt, Perungkayam, Karuveppilai.
Allow the Thaan to boil.
After the thaan having boiled, add cooked paruppu,reduce the flame to sim and boil.
In the meanwhile, the roasted ingredients would have cooled a bit. Grind in a jar with water and add it to Sambar.
Allow the mixture to boil for sometime in flame at sim.
Finally add chopped kothamalli and karuvepilai and switch off the flame.
Serve warm with rice.
Recipe narrated by Usha Chithi.
