Capsicum/Bell Pepper is used in many dishes from sambar to salad and is available in many colours. Here is Kudamilagai Puli Pachadi (Capsicum/Bell Pepper in Sweet and Sour Sauce). I used green colour bell pepper to make this pachadi, but any colour can be used. This sweet and sour pachadi, goes well as a side dish.

Ingredients

Kudai Milagaai (Capsicum) - 1
Salt - 3/4 teaspoon (Three-fourths of a teaspoon)
Asafoetida - 1/2 teaspoon
Mustard - 1/2 teaspoon
Gingelly oil (Nallennai) - 1 tablespoon
Curd - 1 cup [200 ml]
Red chilly powder - 1/2 teaspoon

Preparation

1. Chop capsicum into small pieces
2. Heat gingelly oil in a pan, in low flame
3. Add asafoetida & mustard
4. Add the chopped capsicum
5. Add salt
6. Add red chilly powder
7. Saute it till capsicum cooks [Might take 5 to 10 minutes]
8. Mix this with curd

Vendakka Pachadi is more of a lady’s finger raita that has a blend of coconut and tempering as well. Here is a traditional recipe to make Vendakka Pachadi.

Vazhaithandu Pachadi Recipe is tasty raita made with a banana stem. A quick and easy recipe that can be made quickly. Serve along with Rice and dal for a comforting meal.

Ingredients

Banana Stem - 1/2 feet [Half feet]
Salt - 3/4 teaspoon
Curd - 1 cup [200 ml]
Green chilly - 3
Grated Coconut - 1 tablespoon

Preparation

1. Chop banana stem into medium size pieces
2. Put this in mixer grinder container
3. Add coconut, salt and green chilly
4. Grind this nicely
5. Mix this with curd

Thakkali Pachadi, an easy & delicious accompaniment for rice with sambar or with any south Indian one-pot meal. Thakkali pachadi is the must accompaniment for paruppu soru in our home and it's my favorite pachadi. 

Ingredients

Tomato - 1 (big size)
Asafoetida - 1/4 teaspoon
Mustard (kadugu) - 1/2 teaspoon
Urid dhal (Ulutham paruppu) - 1 teaspoon
Bengal gram (Kadalai paruppu) - 1 teaspoon
Red chilly powder - 1/2 teaspoon
Salt - 1 teaspoon
Curd - 1 cup [200 ml]
Gingelly oil (Nallennai) - 1 teaspoon

Preparation

1. Chop the tomato into small pieces
2. Heat gingely oil in a pan, in medium flame
3. Add asafoetida
4. Add mustard and allow it to burst
5. Add urid dhal & Bengal gram
6. Saute them till they turn brownish red
7. Add the chopped tomato
8. Add salt and red chilly powder
9. Saute it till the tomato gets cooked [Might take around 5 minutes]
10. Turn off the stove
11. Add the sauted items to Curd
12. Mix thoroughly

Ingredients:

25 Mangoes (raw)
250 g Mustard Powder
250 g Salt
5 Garlic Pods
250 g Chili Powder
1 tbsp Turmeric Powder
500 ml Oil

Methods 

1. Without removing the skin, chop the mangoes into big pieces.
2. Spread out the pieces on a piece of cloth and let them dry overnight.
3. Mix mustard powder, chili powder, garlic pods and turmeric powder with oil, to make a thick masala.
4. In a dry, clean glass jar, spread a layer of mangoes followed by a layer of masala
5. Repeat the same for the remaining mangoes.
6. Close the jar tightly and keep aside for 4 to 5 days.
7. After five days, open the jar and mix the pickle with a dry spoon. Close the lid.

Avakai is ready!

Ingredients

Rice flour - 2 and 1/2 tumblers [400 grams]
Urid dhal flour (Ulutham paruppu flour) - 1 and 1/4 tablespoon
Butter (Vennai) - 50 grams
Salt - 1 and 1/2 teaspoon
Red chilly powder - 1 teaspoon
Asafoetida - 1/4 teaspoon
White Sesame (Ellu) - 1/2 teaspoon
Sunflower oil - For frying

Preparation of Urid dhal flour

1. Heat 50 grams of urid dhal in a dry pan
2. Roast till it turns brownish red
3. Put this in a mixer grinder container and grind it nicely
4. Use this urid dhal flour as per the above quantity




Preparation

1. Grind raw rice - pachcharisi - in nearby flour mill
2. Take the above quantity of rice flour
3. Heat rice flour in a dry pan for 2 minutes
4. Put the rice flour in a basin
5. Add the urid dhal flour
6. Add salt
7. Add sesame, asafoetida
8. Mix thoroughly
9. Add butter
10.Mix thoroughly
11.Add water in small quantities and mix. Do this until dough is formed
12.Take a small ball from the dough
13.Touch hand with sunflower oil and spread the ball to form a round shaped thattai
14.Put the thattai in hot oil for frying

Ingredients

Wheat flour - 200 gm
Red Chilly powder - 1 teaspoon
Ghee - 2 teaspoon
Sunflower oil - 2 tablespoon
Salt - 1 teaspoon
Sunflower oil - 250 ml (for frying)


Preparation

1. Mix wheat flour, chilly powder and salt in a vessel
2. Add ghee to this vessel
3. Heat sunflower oil in a pan and add this in the vessel
4. Mix the items in the vessel thoroughly
5. Prepare a dough, adding required quantity of water
6. Let this dough remain for half-an-hour
7. Make balls from the dough
8. Take a ball and just touch it with wheat flour
9. Using roti stone, spread the ball
10.Make small pieces from this
11.Fry the pieces in oil

Vella Seedai Recipes

Uppu Seedai Recipes

Ingredients

Tamarind (puli) - size of lemon
Mustard - 1 teaspoon
Bengal gram (kadalai paruppu) - 1 tablespoon
Urid dhal (ulutham paruppu) - 1 tablespoon
Thoor dhal (thuvaram paruppu) - 1 tablespoon
Vendhayam (fenu greek) - 1/2 teaspoon
Red chilly - 6
Kuzhambu podi - 2 tablespoon
Gingely oil (nallennai) - 6 tablespoon
Asafoetida powder
Salt - 2 teaspoon





Preparation

1. Prepare 2 tumblers of tamarind water by thoroughly sqeezing tamarind in water
2. Heat gingely oil in a pan
3. Add asafoetida and mustard. Allow mustard to burst
4. Add bengal gram, urid dhal, thoor dhal, chilly, vendhayam and fry till they turn red
5. Add kozhambu podi in the pan
6. Add the tamarind water
7. Boil for 10 minutes
8. Add curry leaves and turn off the stove

Drumstick Vathakuzhambu : Add chopped drumstick and boil along with tamarind (Step 6 above)

Sundakkai (or) Manathakkaali Vatha Kuzhambu : Fry any one of these in a separate pan, with a teaspoon of gingely oil. Add this along with curry leaves as a final step.

Brinjal (or) Ladies Finger Vatha Kuzhambu :  Add any one of this in step 4 above and fry along with them.

Ingredients

Tamarind  - size of lemon
Red chilly - 4
Asafoetida  - 1/4 teaspoon
Salt - For taste
Neem flower - 2 teaspoon
Sunflower oil - 2 spoon



Preparation

1. Prepare tamarind water by squeezing and mixing the tamarind in 2 tumblers of water

2. Add salt, asafoetida to the tamarind water and heat it in a vessel for 10 minutes.

3. Turn off the stove

4. Heat sunflower oil in a separate pan and add neem flower, mustard and red chilly. Fry it till they turn black. Add 1/2 tumbler water in this pan and stir. Transfer this to the above vessel and mix.

Ingredients

Thoor dhal (Thuvaram Paruppu) - 2 tablespoon
Dhaniya (Coriander Seed) - 2 tablespoon
Jeera - 1 teaspoon
Rice - 1 tablespoon
Fenugreek (Vendhayam) - 1 teaspoon
Green chilly - 5
Dried Red chilly - 3
Mustard (Kadugu) - 1 teaspoon
Turmeric powder (Manjal powder) - 1 pinch
Grated coconut (Thuruviya thengaai) - 4 tablespoon
Fresh Curd (without sour)  - 250 ml
Gingely oil (Nallennai) - 1 teaspoon
Salt - 1 tablespoon


Preparation

1. Soak thoor dhal, dhaniya, rice in water for half-an-hour
2. In a pan, roast the vendhayam, green & red chilly with a teaspoon of gingely oil, in medium flame for 2 minutes
3. In a mixer grinder container, add coconut. Add the roasted vendhayam, green chilly & red chilly. Grind well with water
4. Add Jeera to this and grind well
5. Add thoordhal, dhaniya, rice and turmeric powder. Grind this well with water
6. Put the grinded ingredients in a heavy bottomed vessel
7. Add required amount of water and mix thoroughly till the consistency is like dosa batter
8. Boil this for 5 minutes in medium flame
9. Add curd and salt and mix thoroughly
10 .Turn the stove to low flame
11. Heat for 2 minutes and turn off the stove. (Do not wait till this boils)
12. In a pan, heat 1 teaspoon of gingely (or) coconut oil. Add mustard & curry leaves. Allow mustard to burst. Add this to kuzhambu

Ingredients 

Bengal gram - 100 gram
Thoor dhal - 100 gram
Red chilly - 4
Coriander
Salt
Asafoetida
Rice flour - 1 tablespoon
Gingely oil- 1 tablespoon


Preparation

1.Soak bengal gram, thoor dhal and chilly in water for 1 hour
2.Drain the water and put them in a mixie container
3.Add salt, coriander, asafoetida powder and grind them coarsely
4.Mix rice flour and gingely oil
5.Keep this ready for preparing balls
6.Ingredients for Kuzhambu





Bengal gram  - 1 tablespoon
Urid dhal ) - 1 tablespoon
Mustard
Asafoetida powder
Kuzhambu podi - 2 tablespoon
Gingely oil- 4 tablespoon
Red chilly - 4
Tamarind (Puli) - size of lemon
Salt


Preparation

1.Prepare 4 tumbers of tamarind water by thoroughly sqeezing tamarind in water
2.Add gingely oil in a pan and heat it
3.Add asafoetida
4.Add mustard and allow it to burst
5.Add bengal gram, urid dhal, chilly and fry till they become red
6.Add tamarind water and salt
7.Add kozhambu podi
8.Allow to boil for 5 minutes
9.Prepare balls from the grinded ingredients and add the balls in the pan one by one, with few seconds time gap
10.Balls will start to float on boiling
11.After all the balls start floating, add curry leaves and turn off the stove