Puli Kuzambu:

Vegetables like yellow pumpkin, avarakkai, mochai paruppu, brinjal, snakegourd,

carrot can be used.

Cut into slightly bigger cubes than for kootu.

Vegetables - 3 cups

Tamarind paste - 1 tbsp

Salt, haldi

Jaggery - little ( optional)

To fry in ½ tsp oil & powder:

Red chillies - 3,4 ( or to taste)

Pepper - ½ tsp

Urad dhal - 1 tsp

Gram dhal - 1 tsp

Methi seeds - ½ tsp

Peanuts - 3 tsp

Copra - 2 tsp

To temper:

Oil - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - few

Boil the vegetables with water, salt & haldi.

When they become soft, mix the powder with little water, tamarind paste mixed with 1 cup of water &
add.

Simmer to boil, stirring to prevent lump formation.

Add jaggery & remove.

Temper as given.

Note:

This pulikuzambu goes very well with venpongal also.

Pasiparuppu dosai can be served with any spicy chutney also.

Onion-garlic Chutney:

Red chillies - 7,8 ( or totaste)

Small onions - 1 cup (peel)

Garlic - 10 pcs ( peel)

Oil - 1 tsp

Tamarind paste - 1 tbsp

Salt

To temper:

Oil - 2 tbsp

Mustard seeds - 1 tsp

Hing - ½ tsp

Curry leaves - few

Dry roast red chillies separately.

Fry garlic & onion in 1 tsp oil without discolouring garlic.

Grind all the above with tamarind paste & salt.

Heat oil, temper as given & fry the paste for a few mts & remove.

In the photo, tur dhal oothappam is served with coriander chutney.

Tomato kuruma:

Tomatoes - ¼ kg – chop fine

Salt, haldi
Roast in 1 tsp oil:

Tur dhal - 1 tsp

Gram dhal - 1 tsp

Urad dhal - 1 tsp

Dhaniya - 2 tsp

Red chillies - 4,5

& grind with:

Grated coconut - 2 tbsp

Tamarind paste - 1 tsp

To fry in 2 tsp oil :

Mustard seeds - ½ tsp

Onion - 1 – chop fine

Boil tomatoes with sat & haldi.

When cooked, add the paste & simmer for a few mts.

If necessary, add little more water to get the required consistency.

Temper with mustard seeds.

Finely chopped onions, fried to brown colour can also be added at the end.

Pressure pan brinjal gotsu:

Ordinary brinjals ( not the big bartha variety) - 4

Onions - 2

Green chillies - 2, 3( or to taste)

Tomatoes - 3

Coriander leaves - 2 tbsp

Curry leaves - few

Salt

To temper:

Mustard seeds - ½ tsp

Urad dhal - 1 tsp

Red chillies - 1,2

Chop brinjals, onions, green chillies & tomatoes fine.

Cook with 1 cup of water along with curry leaves, coriander leaves & salt,

in a pressure pan for 2-3 whistles.

Cool open & strain.

Mash the pulp with a handblender adding just the necessary amount of drained water to get the
required consistency.

If there is no handblender give just one churn in the mixi. Potato masher is equally good to avoid a
mushy texture.

Temper as given.

This gotsu goes very well with pongal, idli, dosai etc also.

If sour tomatoes are available, they can be used. Otherwise 1 tsp tamarind paste ( optional) may be
added. They can be made with just plain tomatoes as well.

Vegetarian Omelette - for people like me, the non-egg eaters !

I am giving the basic recipe. You can modify it, by adding any filling like cheese etc or vegetables.

Maida - ½ cup, flat

Besan - 1 cup, slightly heaped

Tomatoes - 1 big or 2 small, finely chopped

Green chillies - 3, 4, finely chopped

Curry leaves, finely chopped - 1 tbsp

Coriander leaves, finely chopped - 2 tbsp

Butter or oil - to make

Salt & pepper

Mix all ingredients except pepper, adding water to a smooth batter.

Make omelettes the usual way in a non-stick pan, using oil or butter.

When done on the first side, spreinkle pepper powder, fold & serve.