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Tuar dal                          -     1/4 cup
Masoor dal                      -     1/4 cup,
Tomatoes                         -    4 large tomatoes,
Tamarind extract -        -     1/2 teaspoon,
Saunf                               -     1/2 teaspoon,
Whole red pepper(dry   -    2or 3,
Chili powder                   -    1/2 teaspoon,
Turmeric                        -    1 /2 teaspoon,
Hing powder                   -     1/2 teaspoon
Methi seeds                     -    1/2 teaspoon
Garlic cloves                  -     3 comin seeds
Mustard seeds               -     1/2 teaspoon
Coriander and curry leave a bunch salt to taste






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India is the home of various kind of spices. From time immemorial, indian spices have played a vital role in world trade








































Preparation methed
Cook the dal well with sufficient water , add the tomatoes, salt, chili powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the rasam with the black pepper. simmer for a few minutes and add the hing powder. Heat a little oil in a fry pan and pop the mustard seed.Add the methi seeds saunf and curry leaves,after removing the heat source and Add to the rasam. Garnish with coriander leaves.
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Mushroom chilly
 
Mushroom          -   500gm (cut in to mediom pieces)
Oil                        -   2tb sp
Soysauce             -   2tb sp
Tketchup -           -  1 . 1/2tb sp
Csauce hot -         -  1. 1/2 tb sp
Salt                        -   as reqd
Ginger                   -  1 med pcs
Garlic pod             -   6 no
Ccaspsicum          -  1 no
Onion                      - 2 no
Pepper powder       --1tb sp
Coriander leaves for garnishing
 
Preparation methed
1. Heat oil pan
2.Saute mushroom, till water is grained
3.Add soy, ketchep and chilly sauce to it
4.Add salt and stir well
5.Add chopped ginger. garlic, onion and capsicum
6.Add pepper powder and mix well
7.Keep the flame on medium level till the above ingredients get sauted
(make sure the water from the mushroom is complely drained)
8.Garnish with coriander leaves
Serve with fried rise
 
 
Green Chilly Chutney
Ingredients:

 

 Green Chilly - 3 nos
 Shallots (small Onion) - 3 nos
 Salt - as required
 Coconut Oil - 2 tsp

 

Method:

Crush the green chilly and shallots coarsely
 Add salt and coconut oil and mix well.
 Serve with Tapioca preparations, Idli, and Dosa.

 

 

Varutharacha Chammanthi

Ingredients:

 

 Grated Coconut - 1 cup

 Button Onions (Small onions) - 2-3 nos

 Ginger - 1 small piece

 Red chilly powder - 1 tsp

 Tamarind - a very small piece

 Curry leaves - 2-3 leaves
 Salt to taste

 

Method:

Dry roast coconut and allow it to cool.

Grind roasted coconut along with tamarind, small onions, ginger, salt, curryleaves and red chilly powder.

This chammanthi is very tasty and can be served with Rice and Kanji (Rice Soup).

 

Unakka Mulaku Chutney

Ingredients:

 

 Dry Red Chilly - 5
 Small Onion - 3 (chopped)
 Coconut Oil - 1 tbsp
 Tamarind paste - 2 tsp
 Salt - as to taste

 

 Method:

Roast the red chillies in some coconut oil.
Grind the red chillies. Chop the onions.
Mix the chopped onions, grinded red chilly, tamarind paste and salt.
Pour the coconut oil and mix well to make the chutney