Sambhar/Kozambhu Varieties
Sambhar Onion Sambhar Parupu Orundai Kozambhu Moor Kozambhu Method 1 Moor Kozambhu Method 2 Moor Kozambhu Method 3 Mulagu (Pepper) Kozambhu Vendhya (Methi) Kozambhu Karuvepalli (Curry Leaves) Kozambhu Puli Keerai Moor Keerai Okra and Eggplant Masial Rasavangi Dhall
Rasam Varieties
Ordinary Rasam Cumin & Pepper Rasam Method 1 Cumin & Pepper Rasam Method 2 Poritha Rasam Pepper Rasam Parupu Rasam Lemon Rasam Garlic Rasam Mysore Rasam Mint Rasam Vepam-poo Rasam Moor Rasam Method 1 Moor Rasam Method 2
Sambhar
Ingredients Thuvar Dhall 2 Cup Red chilles 3 Green Chilles 3 Methi 1/4 t.spoon Sambhar powder 1 t.spoon Curry leaves a few Hing a small pinch Salt 1 t.spoon (or to taste) Cooking Oil 2 t.spoons Mustard 1/2 t.spoon Turmeric 1/4 t.spoon Tamarind paste 2 t.spoons Vegetables: Drumstick/Green Pepper/Eggplant/Okra Washed and diced
Method Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside. Cook the vegetables in thuvar dhall water, and add turmeric and salt to this. After this is cooked, add tamarind paste. Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes. Add this to the boiling vegetables. Add the thuvar dhall and let it cook for a few more minutes. Go to top
Onion Sambhar
Ingredients Thuvar dhall 1 cup Coriander seeds (Dhania) 3 t.spoons Channa dhall 2 t.spoons Red chillis 6 Methi 1/4 spoon Onion 2 small chopped Tomato 1 Tamarind paste 2 t.spoons Grated coconut 3 t.spoons Green chilles 4 Turmeric 1/4 t.spoon Cilantro a small bunch washed and finely chopped Curry leaves a few Mutard 1/2 t.spoon Cooking Oil 2 t.spoons Salt 1 t.spoon (or to taste)
Method Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside. Fry channa dhall, red chillies, dhania, methi, and little onion. Grind this mixture with tomato and coconut. Fry onions and green chillis in a pan for a few minutes, and cook this in the thuvar dhall water with salt. After it is cooked, add tamarind paste and cook for a few minutes, and finally add the masala. After this is cooked add the cooked thuvar dhall. Heat little oil in a pan, splutter mustard, and add this to the sambhar. Garnish with cilantro and curry leaves.
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Parupu Orundai Kozambhu
Ingredients Thuvar dhall 1 cup Channa dhall 4 t.spoons Red chilles 12 Tamrind Paste/Tamarind water Cooking Oil 2 t.spoons Pepper 1 t.spoon Cumin seeds 1 t.spoon Methi 3/4 t. spoon Turmeric 1/4 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste)
Method Rinse and soak thuvar dhall and channa dhall for two hours in water. Soak 6 red chillies, 1 t.spoon salt, and hing in some water. Grind the above two into a thick paste. Add pepper, cumin seeds, and curry leaves to this. Fry methi, 6 red chillies, and hing in little oil, and wet grind the above mixture. Boil enough water with tamarind paste, salt and turmeric so that you can add the balls made out of thuvar dhall paste. Add the methi mixture paste and boil this until the flavour comes out. Make small balls out the thuvar dhall paste and add this to the boiling sambhar. Cook for a few minutes and garnish with curry leaves.
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Moor Kozambhu Method 1
Ingredients Channa dhall 2 t.spoons Red chilles 4 Green chilles 2 Methi 1/2 t.spoon Hing ame coconut small pinch Coconut 4 t.spoons Coconut oil 1 t.spoon (optional) Butter milk 4 cups Turmeric 1/4 t.spoon Mustard 1/4 t.spoon Salt 1 t.spoon (or to taste) Curry leaves a few Cilantro a small bunch washed and finely chopped Vegetables - White pumpkin 1-2 inches chopped length wise, or Okra washed
Method Fry channa dhall, red chilles, methi, hing and green chilles in little oil. Grind this mixture with coconut and little salt in butter milk. Heat some coconut oil, splutter mustard, then add curry leaves, little hing, salt, turmeric and the vegetables, and fry this for a few minutes. Now add the ground paste and the remaining butter milk to the above and bring this to a boil. Boil this just for a few minutes. Garnish with cilantro.
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Moor Kozambhu Method 2
Ingredients Thuvar dhall 2 t.spoon Rice 1 t.spoon Urad dhall 1 t.spoon Methi 1/2 t.spoon Red chilles 3 Green chilles 2 Coconut 4 t.spoon Coconut oil 1 t.spoon (optional) Butter milk 4 cups Turmeric 1/4 t.spoon Mustard 1/4 t.spoon Salt 1 t.spoon (or to taste) Curry leaves a few Cilantro a small bunch washed and finely chopped Vegetables - White pumpkin 1-2 inches chopped length wise, or Okra washed
Method Soak thuvar dhall and rice in little water. Fry urad dhall, methi, red chilles and green chilles in coconut oil. Grind this mixture with the soaked dhall, coconut and little salt in butter milk. Heat some coconut oil, splutter mustard, then add curry leaves, little hing, salt, turmeric and the vegetables and fry this for a few minutes. Add the ground paste and the remaining butter milk, to the above and bring this to a boil. Boil this just for a few minutes. Garnish with cilantro.
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Moor Kozambhu Method 3
Ingredients Cumin seeds 1 t.spoon Red chilles 4 Rice flour 1/2 t.spoon Coconut 4 t.spoon Coconut oil 1 t.spoon (optional) Butter milk 4 cups Turmeric 1/4 t.spoon Mustard 1/4 t.spoon Salt 1 t.spoon (or to taste) Curry leaves a few Cilantro a small bunch washed and finely chopped Vegetables - White pumpkin 1-2 inches chopped length wise, or Okra
Method Wet grind cumin seeds, red chilles, rice flour, coconut, and little salt in butter milk. Heat some coconut oil, splutter mustard, then add curry leaves, little hing, salt, turmeric, and the vegetables, and fry this for a few minutes. Now add the ground paste and the remaining butter milk to the above and bring this to a boil. Boil this just for a few minutes. Garnish with cilantro.
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Mulagu (Pepper) Kozambhu
Ingredients Pepper 3/4 t.spoon Urad dhall 3 t.spoon Thuvar dhall 1 t.spoon Red chilles 2 Tamarind paste 3 t.spoon or water extracted from 1 lemon size tamarind Curry leaves a few Hing a small pinch Salt 1 t.spoon (or to taste) Turmeric 1/4 t.spoon Mantha-kalika seeds (optional) Rice flour 1/2 t.spoon Cooking oil 2 t.spoons Ghee 1 t.spoon
Method Fry pepper, urad dhall, thuvar dhall, red chilles, hing and curry leaves in oil, and grind finely. Boil 3 cups of water and add tamarind paste, salt and turmeric to this. After boiling, add the above ground masala and cook for 10 minutes, until the flavour comes out. Mix rice flour in little water and add this to the sambhar. Heat some ghee, splutter mustard, mantha-kalika seeds, then add curry leaves, and add this to the sambhar.
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Vendhya (Methi) Kozambhu
Ingredients Thuvar dhall 2 t.spoon Channa dhall 2 t.spoon Methi 1/2 t.spoon Mustard 1/2 t.spoon Red chilles 4 Hing a small pinch Turmeric 1/4 t.spoon Sambhar powder 1/2 t.spoon Tamrarind paste 1 t.spoon Seseame oil 5 t.spoons Salt 1 t.spoon (or to taste) Vegetables - Okra/Eggplant/Onions washed and diced Curry leaves a few
Method Heat some seseame oil in a pan, splutter mustard, then add thuvar dhall, channa dhall, methi, red chilles, hing, curry leaves, and vegetables and fry this for a few minutes. Now add turmeric, salt, and sambhar powder to this. Saute for a few minutes, then add 2-4 cups of tamarind water, and bring this to a boil.
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Karuvepalli (Curry Leaves) Kozambhu
Ingredients Curry leaves 1 cup Tamarind paste 1.5 t.spoons Red chillies 6 Urad dhall 2 t.spoons Mustard 1/4 t.spoon Hing a small pinch Salt 1.5 t.spoons Cooking Oil 1 t.spoon
Method Fry urad dhall, red chillies and hing in oil. Wet grind the above mixture with curry leaves, tamarind paste, and salt. Boil the above with 2-4 cups of water. Heat some oil in a pan, splutter mustard and add this to the sambhar.
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Puli Keerai
Ingredients Spinach 1 bunch washed and finely chopped Thuvar dhall 1/2 cup Red chillies 4 Green chillies 4 Tamarind paste 1/2 t.spoon Sambhar powder 1/2 t.spoon Mustard 1/4 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste) Cooking Oil 2 t.spoon Curry leaves a few
Method Cook thuvar dhall and keep it aside. Boil spinach with little water, and some salt. Heat some oil in a pan, splutter mustard, then add hing, red chillies, green chilles, curry leaves and sambhar powder and fry for a few minutes. Now add this to the boiling spinach, and add tamarind paste and let it cook for a few minutes. Now add the cooked thuvar dhall. Let it cook until the flavour comes out.
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Moor Keerai
Ingredients Spinach 1 bunch washed and finely chopped Buttermilk 2-3 cups Cumin seeds 1/2 t.spoon Coconut 3 t.spoons Green chilles 2 Red chilli 1 Mustard 1/4 t.spoon Hing a small pinch Salt 1 t.spoon (or to taste) Cooking Oil 1/2 t.spoon
Method Boil spinach with little water, and some salt. Wet grind coconut, cumin seeds, and green chillies and mix it with the boiled spinach. Add buttermilk to above and let it boil for a few minutes. Heat some oil in a pan, splutter mustard, then add hing, and red chilli and add this to the above.
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Okra and Eggplant Masial
Ingredients Okra (Vendakai) 1 pound Eggplant 1 medium sized Thuvar dhall 1/2 cup Red chillies 4 Green chillies 4 Tamarind paste 1/2 t.spoon Sambhar powder 1/2 t.spoon Mustard 1/4 t.spoon Hing a small pinch Turmeric 1/4 t.spoon Salt 1 t.spoon (or to taste) Cooking Oil 2 t.spoon Curry leaves a few Cilantro a small bunch washed and finely chopped
Method Cook thuvar dhall with 2 cup of water and keep it aside. Chop okra and eggplant finely. Heat some oil, splutter mustard, then add hing, red chillies, green chilles, curry leaves and vegetables and fry it for a few minutes. Add tamarind paste, salt, turmeric, and 2 cups of water to this, and let it cook for sometime. Now add sambhar powder to this, and let it cook for a few more minutes. Finally add thuvar dhall and cook for a few minutes. Garnish with chopped cilantro.
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Rasavangi
Ingredients Eggplant/Brinjal 1 big washed and diced 1" Thuvar dall 1 cup Corriander seeds 4 t.spoons Red chillies 6-8 Channa dhall 2 t.spoons Hing a small pinch Coconut grated 3 t.spoons Tamarind paste/extract 1 t.spoon Turmeric 1/4 t.spoon Mustard 1/2 t.spoon Urad dhall 1/2 t.spoon Curry leaves a few Cooking oil 4 t.spoons Salt 1 t.spoon (or to taste)
Method Cook thuvar dhall in 2.5 cups of water and keep it aside. Fry corriander seeds, red chillies, channa dhall, and hing in 2 t.spoons of oil and wet gring the above mixture with coconut. Fry eggplant in 2 t.spoons of oil until the eggplant becomes soft. Now add turmeric, salt, and 2 cups of tamarind extract to this and let it cook for a few minutes. Now add the ground masala, and let it cook for 10 minutes, and then add the cooked thuvar dhall, and let it cook for another 5-10 minutes. Heat some oil, splutter mustard, then add hing, urad dhall, and curry leaves and add this to the rasavangi.
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Dhall
Ingredients Thuvar dhall or Moong dhall 1 cup Tomatoes 4 Green chillies 6 Red chilles 2 Sambhar powder 1/2 t.spoon Hing a small pinch Mustard 1/4 t. spoon Turmeric 1/4 t.spoon Lemon 1 Salt 1 t.spoon (or to taste) Cooking Oil 2 t.spoon Curry leaves a few Cilantro a small bunch washed and finely chopped
Method Cook dhall with turmeric and keep it aside. Heat some oil, splutter mustard, then add red chillies, green chillies, hing, curry leaves, and tomatoes and fry this for a few minutes. Once the tomatoes are cooked, add sambhar powder, and salt to this. Now add the cooked dhall, and let this cook until the flavour comes out. Garnish with chopped cilantro, and squeeze lemon juice.
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Ordinary Rasam
Ingredients Thuvar dhall 1/4 cup Water 2 cups Tamarind paste 1/4 t.spoon Tomatoes 2-3 Rasam powder 1 t.spoon Cilantro a small bunch washed and finely chopped Hing a small pinch Turmeric 1/4 t.spoon Cumin powder 1/4 t.spoon Pepper powder 1/4 t.spoon Lemon juice 1/2 t.spoon Ghee 1/2 t.spoon Salt 1 t.spoon (or to taste)
Method Cook thuar dhall with 2 cups of water and keep it aside. Boil tomatoes in 1-2 cups of water, then add tamarind paste, hing, salt, and turmeric. After tomatoes are cooked, add rasam powder, and let this boil for five minutes. Now add thuvar dhall and let it cook for a few more minutes. Heat some ghee, splutter mustard, then add pepper powder and cumin powder to this before mixing this with the rasam. Garnish with chopped cilantro.
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Cumin & Pepper Rasam Method 1
Ingredients Thuvar dhall 2 t.spoons Cumin seeds 1/2 + 1/4 t.spoon Pepper 1/2 t.spoon Red chilli 3 Tamarind paste 1/2 t.spoon Turmeric 1/4 t.spoon Curry leaves a few Water 3 cups Ghee 1/2 t.spoon Salt 1 t.spoon (or to taste)
Method Soak thuvar dhall, 1/2 t.spoon cumin seeds, pepper, red chilli, and curry leaves in water for 15 minutes. Wet grind the above mixture. Bring 3 cups of water to a boil, and add tamarind paste, salt, and turmeric. Let this boil for a few minutes, and then add the ground masala. Fry 1/4 t.spoon cumin seeds, and 1 red chilli in ghee and add this to the rasam.
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Cumin & Pepper Rasam Method 2
Ingredients Thuvar dhall 2 t.spoons Cumin seeds 1/2 + 1/4 t.spoon Pepper 1/2 t.spoon Red chilli 3 Tamarind paste 1/2 t.spoon Turmeric 1/4 t.spoon Curry leaves a few Water 3 cups Ghee 1/2 t.spoon Salt 1 t.spoon (or to taste)
Method Dry roast thuvar dhall and pepper without oil for 1 minute. Soak this in water along with red chilli & cumin seeds after 10 min . Wet grind this nicely. Boil Tamarind water, salt, turmeric, and add the above mixture, and let it boil for a few minutes until the flavour comes out. Fry 1/4 t.spoon cumin seeds, curry leaves and 1 red chilli in ghee and add this to the rasam.
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Poritha Rasam
Ingredients Thuvar dhall 1/2 cup Urad dhall 1 t.spoon Channa dhall 1/2 t.spoon Pepper 1/2 t.spoon Cumin seeds 1/4 t.spoon Red Chilli 1 Hing a small pinch Turmeric 1/4 t.spoon Tomatoes 2-3 washed & chopped Curry leaves a few Ghee 1/2 t.spoon Salt 3/4 t.spoon
Method Cook thuvar dhall with turmeric, with 2 cups of water. Fry urad dhall, channa dhall, pepper and red chilli in little oil. Wet grind the above with cumin seeds. Mix the masala with the cooked thuvar dhall and let it boil for sometime. Heat some ghee, splutter mustard, then add hing, and curry leaves and add this to the rasam.
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Pepper Rasam
Ingredients Thuvar dhall 2 t.spoons Cumin seeds 1/2 + 1/4 t.spoon Pepper 1/2 t.spoon Red chilli 3 Tamarind paste 1/2 t.spoon Turmeric 1/4 t.spoon Curry leaves a few Water 3 cups Ghee 1/2 t.spoon Cooking Oil 1 t.spoon Salt 1 t.spoon (or to taste)
Method Fry thuvar dhall, 1/2 t.spoon cumin seeds, pepper, red chilli, and curry leaves in oil. Wet grind the above mixture. Bring 3 cups of water to a boil, and add tamarind paste, salt, and turmeric. Let this boil for a few minutes, and then add the ground masala. Fry 1/4 t.spoon cumin seeds, and 1 red chilli in ghee and add this to the rasam.
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Parupu Rasam
Ingredients Thuvar dhall 1 cup + 1 t.spoon Red chillies 2 Corriander seeds 1.5 t.spoons Cumin seeds 1/4 t.spoon Peppercons 1/2 t.spoon Hing a small pinch Mustard 1/4 t.spoon Methi seeds a small pinch Cloves 1 Cinnamon stick a small piece Tamarind paste/extract/water 3/4 t.spoon Turmeric 1/4 t.spoon Curry leaves a few Ghee 1 t.spoon Oil 1.5 t.spoons Salt 1 t.spoon
Method Cook thuvar dhall with turmeric, with 2 cups of water. Fry red chilles, corriander seeds, cumin seeds, 1 t.spoon thuvar dhall, hing, a pinch of mustard, cloves, cinnamon stick, and methi in oil. Wet grind the above mixture and keep it aside. Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt, and let this boil for a few minutes. Now add the ground masala and let it boil for 5-10 minutes, till the flavour comes out. Add the cooked thuvar dhall, and let it boil for 5-10 minutes. Heat some ghee, splutter mustard, then add a small pinch of cumin seeds, and curry leaves and add this to the rasam.
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Lemon Rasam
Ingredients Thuvar dhall 1/2 cup Tomatoes 4 Ginger finely chopped Green chillies 6 cut length wise Hing a small pinch Cumin powder 1/2 t.spoon Cumin seeds 1/4 t.spoon Pepper powder 1/2 t.spoon Turmeric 1/4 t.spoon Mustard 1/4 t.spoon Red Chillies 2 Lemon 1 Ghee 1/2 t.spoon Curry leaves a few Cilantro a small bunch washed and finely chopped Salt 1 t.spoon (or to taste)
Method Cook thuvar dhall with turmeric, with 2 cups of water. Add chopped tomatoes, green chilles, ginger, hing, and salt, to this and let this cook for 5-10 minutes. Heat some ghee, splutter mustard, then add cumin seeds, red chillies, and curry leaves, and add cumin powder, and pepper powder before mixing this to the boiling rasam. Squeeze lemon juice and garnish with chopped cilantro.
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Garlic Rasam
Ingredients Garlic about 6-10 flakes peeled & chopped Thuvar dhall 2 t.spoons Corriander seeds 2 t.spoons Cumin seeds 1/2 t.spoon Pepper 1/2 t.spoon Red chilli 2 Methi 1/4 t.spoon Mustard 1/4 t.spoon Ginger small piece Tamarind paste 1 t.spoon Turmeric 1/4 t.spoon Curry leaves a few Salt 1 t.spoon (or to taste) Cooking Oil 2 t.spoon
Method Fry thuvar dhall, corriander seeds, cumin seeds, pepper, red chilli, methi, curry leaves, mustard, and 2 pods garlic in oil. Wet grind the above mixture. Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt, and let this boil for a few minutes. Fry 8-10 pods of garlic in little ghee and add this to the boiling tamarind water, and let it cook for a few minutes. Now add the ground mixture, and let it boil for 5-10 minutes. Heat some oil, splutter mustard, then add curry leaves and add this to the rasam.
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Mysore Rasam
Ingredients Thuvar dhall 1/2 cup + 2 t.spoons Corriander seeds 3 t.spoon Pepper 1/2 t.spoon Cumin seeds 1/2 t.spoon Red chilli 2 Clove 2 Cinnimon stick small piece Tamarind 1 t.spoon Cooking Oil 2 t.spoon Dried coconut small piece Mustard 1/4 t.spoon Hing a pich Curry leaves a few Ghee 1/2 t.spoon Salt 1 t.spoon (or to taste)
Method Cook thuvar dhall with 3 cups of water and keep it aside. Fry 2 t.spoons of thuvar dhall, corriander seeds, pepper, cumin seeds, red chilli, cloves, cinnimon stick and dried coconut in oil. Wet grind the above mixture. Bring 2 cups of water to a boil, and add tamarind paste, turmeric and salt to this. Let it boil for a few minutes. Now add the ground mixture, and cooked thuvar dhall and let it cook for 5-10 minutes. Heat some ghee, splutter mustard, then add hing, curry leaves and add this to the rasam.
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Mint Rasam
Ingredients Thuvar dhall 1/4 cup Mint 1 bunch Tomatoes 2 washed and diced Green chilles 2 Rasam powder 1 t.spoon Tamarind paste 1/2 t.spoon Cooking Oil 1 t.spoon Salt 1 t.spoon (or to taste)
Method Cook thuvar dhall with 2 cups of water and keep it aside. Fry mint, tomatoes, and green chilles in oil. Grind the above mixture. Bring 2 cups of water to a boil, add tamarind paste, turmeric and salt. Add the ground mixture, and cooked thuvar dhall and let it boil for 5-10 minutes.
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Vepam-poo Rasam
Ingredients Vepam-poo 1 t.spoon Tamarind paste 1/2 t.spoon Red chillies 4 Hing 1/4 t.spoon Mustard 1/4 t.spoon Turmeric 1/4 t.spoon Curry leaves a few Salt 1 t.spoon (or to taste) Cooking Oil 1 t.spoon Ghee 1/2 t.spoon
Method Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt to this. Heat some ghee, splutter mustard, then add vepam-poo, red chillies, hing, and curry leaves. Add this to the boiling tamarind water.
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Moor (Buttermilk) Rasam Method 1
Ingredients Rasam powder 1 t.spoon Buttermilk 2 cups Turmeric less than 1/4 t.spoon Curry leaves a few Salt 3/4 t.spoon Mustard 1/4 t.spoon Cilantro a small bunch washed and finely chopped Ghee 1/2 t.spoon
Method Bring 2 cups of water to a boil and add rasam powder, salt and turmeric to this and let it boil for 5-10 minutes. Now turn off the stove and add buttermilk. Heat some ghee, splutter mustard, then add hing and curry leaves and add this to the rasam. Garnish with chopped cilantro.
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Moor (Buttermilk) Rasam Method 2
Ingredients Buttermilk 2-3 cups Methi 1 t.spoon Hing a small pinch Red chillies 3-4 Mustard 1/4 t.spoon Salt 3/4 t.spoon Cooking oil 1/2 t.spoon
Method Heat some oil, splutter mustard, then add methi, hing, red chillies, and curry leaves, and add it to buttermilk.
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