Potatoes are a versatile root vegetable and a staple food in many houses. It can be served as a side dish with Sambar rice, Rasam, curd rice and with most of the South Indian variety rices. Total Preparation time: 20 minutes Ingredients Potatoes – 4 medium size Red Chili powder – 1and1/2 teaspoon Fennel seeds…
Author: Lakshmi Annadurai
Tamarind Rasam
Rasam means juice in Tamil. In South Indian cuisine rasam is thin soup made with tamarind, tomatoes and other spices. It can be served for lunch with white rice and dal. Total preparation time: 25 minutes Ingredients Tamarind – 1/4 cup(a small gooseberry size) Tomato – 1 Coriander leaves – few Salt – 1 teaspoon…
Sambar
Sambar is a lentil-based vegetable stew, cooked with a tamarind broth. It is a popular side dish in south India. It goes well with Dosa, Idly, Pongal and Vada. It can be eaten during lunch with white rice as well. Total Cooking time: 30 minutes Toor dal – 1 cup Onion – 1 (big size)…
Idli / Dosa Batter
This batter is prerequisite for making Idli, Dosa and Paniyaram. After the batter is fermented, keep it in the refrigerator to use it for 4 to 5 days. Total Preparation time: 15 hours Ingredients Urad dal – 1 cup Idly rice – 3 cups Raw rice – 1 cup Fenugreek – 1 teaspoon Salt –…