Showing posts with label quick easy healthy meals. Show all posts
Showing posts with label quick easy healthy meals. Show all posts

Sunday, September 28, 2014

Mangalore Cucumber Sambar/Bannada Sauthekayi Huli

Oh Mind, Relax please!!! Stop Setting Yourself On Fire..Put an end to all the waves which Rises in you and Stop Chasing the Aimless Thoughts which Wanders like a Dog around you..

Where does the stress come from? Does it come from our boss, kids, traffic jams, bad relationships? The answer is 'No'....It doesn't come from any of these, it comes only from our thoughts about these circumstances...We are what our Thoughts have made us, they can make us feel Pleased and Pained and can Create Hell and Heaven Inside Us....

What exactly these thoughts are? These are some thing which shapes us, which follows us like a shadow and some times even haunts us like a freaking ghost...Most of the time we try to identify our self with these flickering thoughts,We Erratically take actions based on our Herky-Jerky Thoughts

One realization  which startled me is that we are the creator of these thoughts...we have the remote to choose and play the good thoughts on our mind...Hence the happiness depends on the quality of our it is time to take care of what we think remember words are secondary,Thoughts Travel Far....Lets guard them, nourish them and  produce the most beautiful thoughts......

Keeping the train of good thoughts flowing Today I prepared  My Most Favorite Recipe..Mangalore Cucumber Sambar(Mangaluru sauthekayi huli)

Mangalore Cucumber Sambar( Bannada Sauthekayi Huli)

Its a very Traditional recipe which is quite  popular in south canara,,its a must recipe in all the occasions...Big chunks of cucumber accompanied with aromatic spices and a bit of tamarind makes a perfect combo with  steaming hot white rice or boiled rice .

1)2 Tbsp  toor/channa dal
2)1 Tbsp  urad dal
3)2 tsp white rice
4)2 to 3Tbsp coriander seeds
5)1 Tbsp cumin seeds
6) pinch of hing and asafoetida
7)1/2 cup freshly grated coconut
8)4to 5 dry red chillies
9)3 Tbsp tamarind pulp
10)1 to 2 tsp vegetable oil(preferably coconut oil)
11)salt as per the taste
12)2 Tbsp jaggery
13)1 cup diced cucumber(skin can be retained if desired)
14)Curry leaves

1)Roast all the ingredient except coconut  and tamarind using little oil.
2)Blend all the ingredients using coconut, tamarind extract and little water into a fine paste.
3)Slightly cook the diced cucumber, until it turns into translucent (do not over cook) using little water,add a pinch of turmeric while boiling.
4)Mix the blended masala and cucumber and bring to a boil
5)Add salt, jaggery,hing and curry leaves and boil for 2 to 5 minutes
6)Tadka can be given if desired

Mangalore Cucumber Sambar/Mangaluru sauthekayi huli  is ready ,relish it with steaming hot rice.

Friday, August 22, 2014

Butter fruit Sandwich/ Gaucamole spread/Avocado spread

Kids are god's most Deviceful Creation...Without them Tomorrow wouldn't be worth waiting and Yesterday wouldn't be worth remembering .They are the Corner Stone of our Futuristic Future.. These Kids without being aware they practise 'Zen' meaning they live and dwell completely in the present, they know the value of Now and take complete liberty to enjoy each and every moment of life...

Life Indeed Seems Beautiful and Beaming with these tiny tots who are full of Joy .Their Innocence is a Mirror to see god, their honesty is a way to reach god and their ever smiling face is a path to one's heart...We as adults and so called Self-Regulators need to Perceive life through their eyes ,embrace life with a child-like attitude and  should learn to accept the 'Present' with Grace...

To keep these smart kids going we need to provide them enough nutrients and vitamins. My today's post is dedicated to the kids out there who are the hope for our better nation....

Butter Fruit:

1)Avocados like olives are high in mono- unsaturated fatty acids and calories. This helps in lowering LDL or bad cholesterol and increases good cholesterol and also reduces coronary heart diseases as well as stroke.
2)Butter fruit is rich in iron, calcium, magnesium and potassium.
3)Contains high amount of dietary fibres and vitamins such as A,K and E.

Avocado spread/Guacamole spread

1)1 fully ripe avocado
2)1tsp freshly grated garlic
3)1tsp extra virgin olive oil
4)salt as per the taste
5)1tsp red chilly flakes
6)oregano and Basil 1tsp each
7)3Tsps finely chopped onion, tomato and capsicum
8) 1/2 lemon
9) 2Tpsn  black olives(optional)
10)Brown Bread slices 4 to 5
11)1tsp coriander leaves

1)Scoop out the pulp(discard the seed),add all the above ingredient and give it a nice mix
2)Add salt and herbs and mix well
3)finally add dash of lime and keep aside. Avocado spread is ready.
4)Heat the tava ,place brown bread by adding little butter or olive oil.
5)switch off the flame when bread is nicely toasted on both sides.
6)Make a sandwich by spreading the avocado mixture in the middle and enjoy with a cup of piping hot masala chai as snack as well as breakfast....

Enjoy this delicious sandwich for breakfast or as an evening snack... This will also serve as delicious Dip for corn tositos...

Tuesday, December 24, 2013

Soya Chunks and Poha Cutlet

Silence is Golden,try telling this to an Orator a Public Speaker who loves to Deliver Speech and gabbles a lot will give one Hard stare at you.Similarly try to Explain a Diet Plan to an Epicure who loves to Experiment Different Cuisines and always at the Quest to Satisfy his Palate will throw a Nasty look.. Many of us are dubious about the different professions but These Veterans love their job In spite of all the odds likewise an House wife who loves her Job though her role is considered as one the least praiseworthy Jobs..... This post is a tribute all the Housewives out there who work Round-The-Clock in order to please their family... 

My Today's pick is very Unique, Delicious and Healthy to the core... 

The star Ingredient of my recipe is Soya Chunks..The Word Soya itself is capable of making many heads turn because of its exceptional nutritional quality..It is also called as 'Vegetarian Meat'...It is prepared from Defatted Soya Flour by extrusion cooking. At the time of preparation it undergoes structural changes and forms a fiber like network..It is widely used in many curries and in Manchurians because it absorbs all the flavors as the soya chunks has got no taste of its own....Rich source of Protien and Fiber....

Soya Chunks and Poha Cutlet

1)1 cup soya chunks 
2)1 cup thin poha(Paper poha)
3)2 Tbsp vegetable oil or any cooking oil 
4)2 small boiled potatoes 
5)1tsp kasoori methi (dried methi leaves)
6)1 Tbsp green chillies cut into small pieces 
7)1 tsp sugar 
8)1/2 cup onion cut into small pieces 
9)1 Tbsp cornflour 
10)1 tsp Cumin seeds 
11)1 Tbsp ginger garlic paste 
12) coriander leaves for garnishing
13)1 tsp garam masala
14) 1 tsp coriander and cumin powder 

1)Take a wok and add 1 Tbsp of oil,add cumin seeds,ginger garlic paste and green chillies when the oil gets warm.
 2)fry till the raw smell of ginger garlic vanishes,add onion and fry the color of the onion changes.
 3)Keep water boiling in a small container and add the soya chunks,keep it for 2 to 3 minutes the soya chunks absorbs the water...Squeeze the excess water and keep aside.
 4)Add boiled and mashed potatoes,soya chunks and all the dry ingredients including poha and sautee for 5 minutes.Finally add coriander leaves and a spoonful of cornflour powder and make patties of desired shape..
5)Shallow fry these patties until both the sides turns to golden yellow color and serve hot with and of the favorite sauces..

Friday, June 29, 2012

Chiroti Rava/Sajjige/ Semolina Rotti

 An Exquisite Euphony of Melodious Song Wafted Through the  Wind and Wrapped my Ears, the Soft Twitter of a Bird seemed so Musical and  felt  like the Rain Drops danced Rhythmically to the tune..The leaves and the  Branches Banged with each other in order to  create a Musical Ambiance.... In This  Elated and Excited Atmosphere,I got carried away and kept my Mind Afloat in a Magical Music World  ,came to my senses only when my husband said " I am Running late,Is Breakfast Ready"??

I wanted something which gets done in a Winking Time and Tastes like an Idyllic Dish...The recipe which came to my Rescue was 'Rava Roti or Sooji Roti' -The one which I watched in one of the Cookery Shows......

Rava/Semolina/Sajjige Rotti

1)1 Cup  Semolina/chiroti Rava/Fine Rava 
2) 3/4th cup water
3)salt to taste

1)Take a pan,add semolina and dry roast for about 1 minute.
2)Add water and stir until lump like mixture forms(takes 1 minute)

3)Take the mixture in a vessel knead well and form a dough (like a chapathi/roti dough) using little water.The mixture should be made into dough immediately before its gets cooled.
                                        4)Make  small balls and roll them like a chapathi 

5)Keep Roti tava on a meduim heat, with a small piece of cloth(or paper towel) dab on either side and bake them   (no oil is required)
6)It should Puff like a Phulka or chapathi..Cut the flame when all the Rotti's are done.....Serve hot with any of your favorite sabji...

Chiroti Rava/Sajjige/Semolina Roti is Ready..

Badnekay Ennegayi makes an  Ideal side dish for this roti...

Refer my Badnekayi Ennegayi  Palya (Stuffed Brinjal) recipe here:

Thursday, June 14, 2012

Menasina Saaru

On One Gloomy day,  when the  drops of the Rain kisses and the smell of the Mud  gives such Pleasure and Brings so much joy to the Soul,Our Car wafted through the Wind in search of the Golden Sunshine which was Hiding behind the Vast Dark Clouds and seemed as if the Sun has gone on a vacation.....

Looking Out through the Rain Smeared Window sensing the Chill-wave I Thought It was a Day for Hunkering Down and Keeping Cozy....My Today's recipe Perfectly Accords with the Weather.....

pepper Rasam

Pepper Rassam is one of My Mom's Signature Recipes which has always Swayed Me to Attempt  this Spicy-Tangy Rassam   again and again...

1)1 small  cup Green Gram dal
2)1 Tomato cut into small pieces
3)2 tsp Ghee or Vegetable oil
4)salt as per the taste
5)1 tsp Turmeric/Haldi powder 
6)1 tsp Ginger Chopped
7)Few Curry Leaves
8)Few Garlic pods(optional) Grated
9)1 Lemon

 Rassam Powder Ingredients:
1)3 Tbsp Coriander seeds or Dania seeds
2)2 Tbsp Cumin/Jeera Seeds
3)1 Tbsp  Whole Black Pepper

 Tadka Ingredients:
1)2 tsp Ghee or Vegetable oil
2)1 tsp Cumin/Jeera 
3)Hing or Asafoetida 

1)Pressure cook Green Gram dal by adding a tsp of Ghee and Haldi.
2) After the dal is cooked,add diced tomato,haldi,ginger,grated garlic,curry leaves and enough water and get the mixture to a boil..For about 5 minutes until tomato gets cooked.
3)Add salt,jaggery and the 2 Tbsp rassam powder(add more powder to make spicy rassam)
4)Allow it boil for few minutes and check the seasoning and cut the flame to off...
5)Before serving squeeze out 1 lemon and add the Jeera and ghee tadka..

                Pepper Rassam is Ready,Serve Hot with White Rice  

Monday, June 11, 2012

Halasina Hannina gatti/Kadubu

Altercation Went On Uninterrupted for Some Moment and Finally My Husband Conceded With the Fact That Mangaloreans Love Jack Fruit more  than Americans Love their Pizzasss.....Me being an Hard-Core Fan of Jack Fruits loved this Declaration and it was  more than enough for me to try this Wonderful Recipe.........

Jack-fruit Kadubu/Dumpling

 Jack fruit is the most Common sight through out Asia and more  popular in Western ghats of karnataka..I think this is probably the Largest Edible Tree-Grown fruit utilized to its fullest starting with the leaves to the seeds...

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti

This is a very Traditional yet classic recipe ...Just the Aroma of this recipe has an Aptitude to Bring Water in Anybodies Mouth...Such a Drool-worthy  Recipe It is....Simple and Tasty....

1)2 cups jack fruit cut into pieces(Without seeds)
2)1 cup Freshly Grated Coconut
3)1 cup jaggery
4)1 cup Semolina/Bombay Rava/Medium Rava
5)Pinch of Salt
6)Ghee or vegetable oil to grease the Idly Molds

1)Blend all the ingredients except rava into a  paste using little water(mixture should not be very fine)
2Dry roast the semolina/rava on a medium flame for about 5 minutes 
3)Add this roasted semolina to the blended mixture
 4)Add a pinch of salt and make the batter ready,it should not be too thin...
5) Keep the water to boil in an Idly stand and Grease the Idly molds with Ghee and pour this batter.
6)Cover the lid and allow it to get cooked in a steam..
7)This can also be done using plantain Leaf, jack-fruit leaf or Turmeric Leaf..This adds an extra flavor to the Jack fruit Kadubu.....  

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti is ready,serve with Ghee  or Pure Honey on top .......

Try Out My Other Jack Fruit Recipe:

Saturday, June 9, 2012

Sauthekayi Palya

Mangaloreans Went on For a Junket when The Most Prerequisite Monsoon Arrived and the Rains have started lashing the Coastal Districts, which almost got Baked when the Mercury Soared....We Heaved a sigh of Relief as the Rainy Season is a season of Joy.....

Gazing through my Window hoping to catch a Glimpse of this Easy-Breezy Weather I Concentrated on my Today's Recipe... 

Cucumber Stir Fry

Mangalore Cucumber, Field Marrow or  Madras Cucumber is a Very tasty Vegetable Which is Present in almost all the Traditional Mangalorean Curries...
Cucumber Stir Fry is probably One of The Simplest recipe I have ever attempted in my kitchen..Like The saying 'Simple Things are Sometimes the Best'.......
                          Cucumber Stir Fry( sauthekayi Palya)

1)1 Medium Sized Field Marrow(MangaloreCucumber,Madras Cucumber) diced into small cubes
2)2 Tbsp Vegetable Oil Preferably Coconut Oil
3)4 to 5 Green Chilies slit into half
4)1 tsp Mustard seeds
5)1 tsp Turmeric powder/Haldi
6)Curry leaves
7)Salt as per the taste
8)2 tsp Sugar(optional)
9)1 tsp Urad dal
10)2 Tbsp  grated coconut(Optional)

1) Take a big Wok and  add the vegetable oil and wait until it turns warm
2)Add Mustard Seeds,after the spluttering stops add urad dal,green chilies,curry leaves and fry for few seconds
3)Add diced cucumber ,turmeric powder,sugar,salt,sprinkle some water and cover the lid
4)Turn of the heat when all the water is evaporated and  cucumber becomes tender..

Add Grated coconut and serve Hot with white Rice and ghee or Coconut oil on top....

Tuesday, June 5, 2012

Sweet Paddu or Sihi Guliappa

Time was  when Time was on My Side and I thought Blogging was Just a Matter Of Time...Now Time has Veered So much that the Thought of Blogging Seems like a  Million Miles Away,coz  My Little One takes up Waaaaay too much of my time ....

So Time is the Thing that all of us Strive to Find and No body gets their "Mee-Time" so easily...You gotta dig your own Time in order to Pursuit your Dream Hobby...

Until Sometimes The image of my  Baby slumbering on the clouds seemed so unreal ...
Believe me folks not Blogging was not easy for me, Immobility was killing me, but my Journey of wading through all the  sleepless chaos and the huzzle  for this tiny little precious thing was so worth it......

Now lets focus on Today's Recipe...Sihi Paddu or Sweet Guliappa

Paddu or Guliappa is a very popular Staple  South Indian Breakfast... Whenever you Crib about having 'Dosa Again' you can make Dosa in a Different Shape with a different Taste and Texture...... It comes in many Flavors - Sweet,Spicy,Masala or the Regular one which is prepared using the Dosa Batter......It is Cooked in a Special Vessel Which has a Depression to pour the Batter in.....Paddu are best Savored hot and crisp  right out of the pan with some Spicy Chutney...A Whole Bunch of Thanks to My  Mother-In-Law for Imparting such a Tasty Recipe  to me.......

1)3 cups white rice soaked atleast for 4 to 5 hours
2)1 cup poha soaked along with rice
3)1 cup grated coconut
4)2 Tbsp Fenugreek/Menthi  Seeds soaked along with rice
5)1 1/2 cup Jaggery(Adjust according to your preference)
6)Salt as per the taste
7)Pinch of Cardamom powder
8)2 Tbsp Ghee or Vegetable oil

1)Blend all the above Ingredients into a fine paste(batter should not be too thin) and keep aside at least for 3 to 4 hours..Consistency of the batter should be of dosa batter.
2)keep paddu tava on a medium flame and grease the well shaped tava with some ghee or vegetable oil..Pour the batter until 3/4 th of the well and cover the lid..Flip it on the other side and add little ghee or oil all over it...Cook until it becomes Crisp and Brown...

     Serve immediately with ghee and chutney powder or Chutney

Friday, February 17, 2012

Ghee rice

A Peck on the Cheek is what My Mother Deserves when ever I see this dish Simmering on the stove with a  Beautiful Spicy Fragrance which Engrosses the whole Kitchen.....

 When ever my mother strives this recipe,I remember laying the ground work for her..Even after having the Elementary skills I must Affirm here that I haven't Mastered this Recipe to the Perfection,it always lacks My Mother's  one Stir... 

Ghee rice is rice fried in ghee along with some aromatic spices and cooked to the perfection using coconut milk,the mildness from the spices and  the sweetness from the coconut  makes it as one of the most delectable rice dishes

1)1 cup Basumathi rice(soaked in water for about 1/2 an hour)
2)1/2 cup peas
3)1 big sized onion(chopped length wise)
4)2 small capsicum(chopped length wise)
5)1/2 inch ginger
6)6 to 7 garlic pods
7)2 to 3 cloves
8)1/2 inch Cinnamon
9)2 cups coconut milk
10)salt as per the taste
11)4 Tbsp Ghee( or vegetable oil)
12)1 tsp mustard seeds
13)Coriander leaves for garnishing
14)5 to 6 green chillies split into half(Tune according to the taste)
15) 10 to 12 Black pepper

1)Take ghee in a kadai,add mustard seeds,when the spluttering stops add green chillies and fry for a while.
2)In the mean while gently mash the ginger, garlic and the whole spices like cinnamon,pepper,clove using a type of stone grinder..
3)Add chopped onion,capsicum and the gently mashed spices.Fry until the raw smell vanishes and the onion turns into translucent..(adding little salt makes the process fast)
4)Add soaked rice(drain the water) and fry for a minute
5)Finally add coconut milk and salt ,get the milk to a boil and cover the lid and allow it cook..(after the coconut milk is boiled one whistle is enough) 
6)Serve hot with any favorite raita of your choice..For the raita recipe refer my


1)Coconut milk can be replaced with milk.There will be very slight difference in the taste...

Friday, February 10, 2012

Onion Chutney

Once there was an Affray between  some of the Spices and the Vegetables as  who Effectually rules the Kitchen Kingdom and also Efficient in creating  Signature Recipes..
All the spices said we are In-Charge of giving the Finest Aroma to the recipes,hence we should be Openly Avowed as a Winner..
All the Vegetables said we are Faithful in Delivering the Essential Vitamins and Nutrients to the Body and also Accountable for creating the Perfect Texture and the Consistency,hence we should be stated as a Victory Ingredient.

After watching this Argumentation,I requested all the Ingredients to take part in my Cooking Venture where the Companionship of the all the Ingredients Yields the Master Piece Recipe.....

My Today's recipe is one such Master Piece  Recipe created by  My Mother which when Savored  Infuses the Perfect Flavor and the Taste....

Onion Chutney 
This is one among the favorite South Indian Chutney's which goes well with almost anything starting from the white rice to the Dosas ,Idly,chapathi's and also with the Bread as a spread...... 

1)1 big sized onion chopped
2)5 to 6 Dry Red Chillies
3)3 Tbsp Vegetable oil
3)1 tsp Mustard seeds
4)1 cup grated coconut
5)Half lemon sized tamarind soaked in water
7)3 Tbsp coriander seeds
8)2 tsp Cumin Seeds
9)Pinch of Asafoetida/ Hing
10)Salt as per the taste
11)Few strands of Curry leaves for garnishing

1)Blend coconut,coriander seeds,cumin seeds,red chillies,tamarind along with water,jaggery,half the amount of  onion chopped ,salt and water into a coarse paste.
2)Add the remaining chopped onion to this and give it a nice mix(This helps in giving the nice crunchiness to the chutney)
3)Take vegetable oil in a small kadai,add mustard seeds and curry leaves. After the spluttering stops add this tadka to the blended mixture...

 Onion Chutney is ready,enjoy with hot white rice along with some Ghee

Tuesday, June 29, 2010

Pudina Vermicelli Pulav(Shavige Pulav)

Today If you have already made up your mind to spend less time in the kitchen and yet promise to have a Delectable Breakfast then you are at the right place..The Recipe which I am Blogging about is very unique Hailing from the Western Ghats of Karnataka(Malnadu)  and Swears to Please the Palate as well as the Guest...I received this recipe from one of my  Aunt in Shimoga who is a Genius in creating such Unique and Tasty dishes....Try out this simple dish and make your day special......

1)1 whole bunch Fresh Pudina/Mint leaves
2)1/2 bunch cilantro /Coriander leaves
3)1 cup vermicelli/Shavige
4)4 to 5 green chillies(according to your taste)
5)1 tsp cinnamon powder 
6)4 to 5 garlic cloves
7)1 cardamom
8)1/2 inch Ginger
9)1/2 cup freshly grated coconut(optional)
10)1 1/2 cup water(to cook vermicelli)
11)salt and sugar(jaggery) as per the taste

For Tadka:
1)2 Tbsp vegetable oil
2)1tsp mustard seeds
3)1tsp urad daal
4)1 tsp channa daal
5)curry leaves
6)10 to 12 cashews

1)Blend whole bunch of cleaned pudina/Mint ,cilantro/coriander leaves,ginger,garlic,green chillies,cinnamon and Cardamom using little water.(make a fine paste)
2)Roast vermicelli by adding a tsp of oil until it turns to light brown color and keep it aside.
3)Take a kadai and add the remaining oil,when it is warm add,mustard seeds.
4)After it splitters add urad daal,channa daal,cashews and roast until it turns light brown.
5)Add curry leaves and the blended masala and fry until the raw smell vanishes
6)Add one and a half cup water and allow it to  boil.( maximum flame)
7)After it starts boiling add roasted vermicelli and cover the lid and allow it to cook by reducing the flame to medium.
8) when the vermicelli is almost cooked ,add salt and sugar according to the taste(if salt and sugar are added initially then vermicelli may not cook properly)
9)Cut the flame to off when it is done fully and serve after 5 minutes by adding freshly grated coconut on top.

                        Pudina Vermicelli Pulav(Shavige Pulav)

Monday, February 8, 2010

Spicy Pongal(Kara Pongal)

Like any other Staunch Follower of the Festivals or Rituals I too Aimed at Celebrating and making some Traditional Dishes which Befits the Occasion...One such dish was Pongal which I prepared on Pongal or Sankranthi and some how failed to Snag my Attention to Post..Well like a saying Better late than Never this dish finally got Posted with all its Freshness and Spicy Flavors Intact...

Pongal is a dish made Exclusively  on special occasions taking equal share of Rice and Dal together...Sweet and spicy are two different varieties which are widely popular in south India..

Ingredients For Pongal:
1)1 Cup Rice
2)1 Cup Green Gram Dal(Hesaru Bele)
3)2 Tbsp Ghee
4)1/2 cup  Freshly Coconut
5)1 Tbsp Jeera/Cumin
6)1 Tbsp Black pepper
7)3 to 4 green chillies
8)1 tsp mustard seeds
9)curry leaves
10)salt as per taste
11)Pinch of Hing/Asafoetida and Haldi/Turmeric
12)8 to 10 Cashews

Ingredients for Tamarind Rasam(Gojju)
 1)1/2 lemon size tamarind soaked in a Luke warm water
2)2 to 3 tsp red chilly powder
4)1 tsp mustard seeds
5)2 to 3 Split red chillies/Curry leaves
6)Jaggery/Brown sugar
7)2 tsp vegetable oil
8)Salt as per taste

1)Wash Rice and Dal properly and pressure cook until it gets crumbled by adding a teaspoon  of oil and Haldi (Turmeric)
2)Grind Jeera and Pepper and keep it aside
3) Take ghee in a kadai,add mustard seeds when the ghee gets little warm, add  cashews  split green chillies,curry leaves,
4)When mustard starts to splutter add freshly grounded jeera and pepper,haldi and hing
5)Roast until it oozes a fine aroma and Cashews turns light golden brown in color. 
6)Add rice and dal(pressure cooked) and give it  a nice mix(until the masala gets mixed with the spices)
7)Add salt according to the taste,freshly grated coconut,give it a nice mix and switch off the flame.

                                      Spicy Pongal!!!

Method :Tamarind Rasam(Gojju) 
1) Squeeze the tamarind juice and dilute it according to the required consistency
2)Get this tamarind juice to a boil,add red chilly powder,hing,salt and jaggery/brown sugar(Check the seasoning)
3)Take oil in a small kadai,add mustard seeds,split red chillies and curry leaves
4)When mustard starts to splutter switch off the flame and add this tadka to the tamarind Rasam.
5)Serve hot with Spicy Pongal..
                                Tamarind Rasam!!

                    Spicy Pongal Served with Tamarind Rasam!!!