South Indian Rasam Recipes PDF

By Subbalakshmi Renganathan
30 Basic
South Indian
Recipes
30 Basic South Indian Recipes for a family with clear
measurements and simple instructions.
Daily Cooking Recipes
Dear Readers…
You’ve probably your way to this eBook from my blog, or may be a friend passed it
along to you. Either way, I’m happy you’re here!
Though there are thousands of dishes and variations are available to cook, only few
dishes that we cook on our day to day life in our family. For example in Tamil
Brahmin Families usually the Sambar, Vatha kuzhambu, Mor kuzhambu are
predominant and cooked regularly. I have selected 30 such recipes – 5 from each
variety and given here for your ready reference. Obviously this e-book is for a
beginners and I believe this will help them to manage the complete basic cooking for
a family. This e-book will help them to gain a control over the basic cooking and
inspire them to explore more on cooking.
If at any point while you’re reading this book you have any questions, please don’t
hesitate to contact me. You can best reach me on subbalakshmi@subbuskitchen.com
or on my facebook page http://www.facebook.com/subbuskitchen.
©www.subbuskitchen.com 2
Contents
1. Kuzhambu .............................................................................................................5
a) Vengaya Sambar .............................................................................................5
b) Vathakuzhambu .............................................................................................7
c) Moor kuzhambu .............................................................................................8
d) Aviyal Kuzhambu ............................................................................................9
e) Poritha Kuzhambu ........................................................................................10
2. Poriyal .................................................................................................................11
a) Cabbage Kadhamba Curry ............................................................................11
b) Potato Kara Curry .........................................................................................12
c) Vazhaikaai Podimas (Raw Banana Podimas) .................................................14
d) Keerai Thuvaran ...........................................................................................15
e) Vazhaipoo Usili (Banana flower Usili)............................................................16
3. Kootu/Stew .........................................................................................................18
a) Cucumber kootu/stew ..................................................................................18
b) Mullangi kootu/Radish Stew .........................................................................19
c) Eriseri ...........................................................................................................21
d) Oolan ............................................................................................................22
e) Vazhakkai Puliyita Kootu...............................................................................23
4. Breakfast .............................................................................................................24
a) Rawa Kichadi ................................................................................................24
b) Poori Masala .................................................................................................26
c) Venn Pongal .................................................................................................28
d) Adai Aviyal ....................................................................................................29
e) Aapam ..........................................................................................................31
5. Rasam .................................................................................................................32
a) Lemon Rasam ...............................................................................................32
b) Milagu Rasam ...............................................................................................33
c) Mysore Rasam ..............................................................................................34
d) Paruppu Rasam ............................................................................................35
e) Garlic Rasam .................................................................................................36
6. Sweets ................................................................................................................37
a) Kesari ...........................................................................................................37
b) Semiya (Vermicilli) Payasam .........................................................................38
c) Sakarai Pongal (Sweet Pongal) ......................................................................39
d) Appam ..........................................................................................................40
e) Purana Poli ...................................................................................................41
1. Kuzhambu
a) Vengaya Sambar 4
25 mins
Vengaya Sambar (Onion Sambar) is a wonderful main course for rice. Baby onions in
tangy gravy are delicious. A traditional Sambar in every family especially when we
have guests in our home. Vengaya Sambar with Potato Kara curry is one of the best
combinations.
Ingredients
Baby Onion(Small Onion) - ¼ Kg
Thur Dal - 1 Cup
Tamarind - 1 lemon size
Salt - To taste
Turmeric - a pinch
Asafoetida - ¼ teaspoon
Coriander leaves -few
For Grinding:
Red Chillies - 10
Coriander Seeds - 4 teaspoon
For Seasoning:
Channa dal(Bengal gram) - 3
Oil – 1 teaspoon
teaspoon
Mustard seeds – 1 teaspoon
Grated Coconut - 2 tablespoon
Curry Leaves – Few
Skin peeled onion small sized - 6-8
Oil - 2 teaspoon
Fenugreek seeds - ¼ teaspoon
Directions
1. Soak the tamarind in water for 10 minutes
2. Cook the dhal in a pressure cooker till it is soft and smash it nicely and keep it
aside.
3. Peel the onion skin and keep it aside.
4. Extract the tamarind juice and keep it aside
5. In the pan, pour the oil and add the red chillies, channa dhal, fenugeek seeds
and coriander seeds and fry it until the dhal becomes golden color and take
this aside for grinding.
6. Take few baby onions and coconut for grinding along with the fried
ingredients in the above step.
7. Grind all these ingredients to a paste
8. In the pan pour the oil and add the mustard seeds and when it starts to
sputter, add the curry leaves and a pinch of Hing
9. Add the peeled Onions and fry it for a minute and then add water to cook the
onions. When they are half-cooked add the tamarind extract and salt
10. Let the mixture boil for about 5 minutes in the medium flame till the raw smell
of the tamarind goes off
11. Add the smashed dhal and stir well to avoid lumps.
12. Now add the ground paste and allow it to cook in the medium flame.
13. When the Sambar starts to boil, add the coriander leaves.
14. Remove from flame.
15. Now the onion Sambar/ Vengaya Sambar is ready to serve.
http://www.subbuskitchen.com/2009/01/onion-sambar.html
b) Vathakuzhambu 4
20 mins
This is a very traditional and common dish in every Brahmin’s house as well as in any
Brahmin marriages.
Ingredients
Sundakai vathal/Manathalai
vathal - 1 teaspoon
Grated Jaggery - 1 teaspoon
Tamarind - 1 lemon size
Salt - To taste
For Grinding:
Red Chillies - 6
Whole black pepper - 1
teaspoon
Urid dal - 2 teaspoon
Curry leaves - few For Seasoning:
Hing - ¼ teaspoon Ghee - 1 teaspoon
Ghee - 2 teaspoon Mustard seeds - 1 teaspoon
Channa dal(Bengal gram) - 1 teaspoon
Directions
1. Soak the tamarind in water and extract the juice
2. Pour the ghee in the pan and fry the pepper, red chillies, urdhal, curry leaves
and hing and grind it into a paste in a mixer and set aside
3. Pour the ghee in the pan and add the mustard seeds. When the mustard
seeds begins to sputter, add the channa dhal and fry till it becomes light
brown color.
4. Add the sundakaivathal and the fry for a minute and then add the tamarind
extract and salt and ground paste and allow it to boil
5. When the pepper smell goes off, switch off the flame
6. Add the grated Jaggery and stir well
7. Now the delicious vathakuzhambu is ready to serve with hot rice.
http://www.subbuskitchen.com/2009/01/vathakuzhambu-method-i.html
c) Moor kuzhambu 4
20 mins
Moorkuzhambu (Puliseri) is a special dish in Nagercoil district. We can have this by

mixing with Rice as well as with Sevai.
Ingredients
Sour butter milk - 1 Cup
Salt - To taste
For Grinding:
Red Chillies - 2
Grated Coconut - ½ Cup
Green Chillies - 4
For Seasoning:
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/4
teaspoon
Directions
1. Soak the raw rice for some time.

2. Grind the coconut, chillies and raw rice to a fine paste
3. Add the ground paste to the sour butter milk in a heavy bottomed pan and
add salt. If the mixture starts to boil switch off the flame.
4. In a separate pan add the oil and when the oil is hot add the mustard seeds.
When the mustard sees begins to sputter add the fenugreek seeds and fry it
until it becomes red color and then add curry leaves. Add these to the
Moorkuzhambu.
5. Now the Moorkuzhambu is ready to serve.
http://www.subbuskitchen.com/2009/01/moorkuzhambu-puliseri.html
d) Aviyal Kuzhambu 4
40 mins
Aviyal kuzhambu, rich tangy gravy with lots of vegetables.
Ingredients
Raw Banana(Vazhaikaai) - 1/2
Salt - To taste
Potato - 1
Carrot - 1
Snake gourd(Pudalangaai) - 1/2
Brinjal - 4
Cucumber/Ash gourd - 1 small
piece
Tamarind - 1 gooseberry size
Turmeric - a pinch
For Grinding:
Red Chillies - 3 For Seasoning:
Grated Coconut - 1 Cup Coconut Oil - 3 teaspoon
Green Chillies - 5 Curry leaves - few
Raw Rice - 1 teaspoon
Cumin seeds - ½ teaspoon
Directions
1. Cut all the vegetables length wise and keep it aside
3. Soak the raw rice in water for some time.
4. Grind the coconut with soaked rice, red chillies and green chillies and cumin
seeds into a fine paste.
5. Cook the vegetables in a heavy bottomed vessel by adding water and
turmeric.
6. When the vegetables are half cooked add the tamarind extract and salt and let
the mixture boils till all the vegetables are fully cooked.
7. Then add the ground paste and when the mixture starts boiling then switch
off the flame.
8. Add the coconut oil and curry leaves and now Aviyal Kuzhambu is ready to
serve with plain rice.
http://www.subbuskitchen.com/2009/01/aviyal-kuzhambu.html
e) Poritha Kuzhambu 4
30 mins
Tired of cooking kuzhambu using tamarind. This is a different variety of kuzhambu
without using tamarind.
Ingredients:
Drumstick - 1
Salt - To taste
Potato - 2
Carrot - 1
Snake gourd(Pudalangaai) - 1/2
Brinjal - 2
Thur dal - ¾ Cup
Turmeric - a pinch
For Grinding:
Red Chillies - 4
Grated Coconut - 1/2 Cup
For Seasoning:
Green Chillies - 5
Oil - 1 teaspoon
Raw Rice - 1 teaspoon
Curry leaves - few
Cumin seeds - ½ teaspoon
Pepper - ¼ teaspoon
Directions
1. Cook the Thurdal in the pressure cooker till soft and mash the dal.
2. Chop all the vegetables as we do for kootu.
3. Soak the raw rice in water for some time.
4. Cook all these vegetables in a heavy bottomed pan by adding water along with
a pinch of turmeric and salt
5. In a separate pan pour the oil and add the red chillies and pepper and fry for a
minute and grind these along with coconut, Jeeragam and raw rice soaked in
water to a fine paste
6. Add these ground paste and mashed dal to the vegetables once they are
cooked. Switch off the flame once the kuzhambu starts to boil.
7. In a separate pan, pour the oil and add mustard seeds. When the mustard
seeds begin to sputter add the Urid dal and fry it until it becomes red color
and then add curry leaves. Add these ingredients to the kuzhambu
8. Now the Poritha Kuzhambu is ready to serve with plain Rice.
http://www.subbuskitchen.com/2009/01/poritha-kuzhambu.html
2. Poriyal
a) Cabbage Kadhamba Curry 4
20 mins
Kadhamba curry is nothing but a mix of many vegetables. Here I have mixed beans,
cabbage, carrot and peas. This is all time favourite for my husband and I believe
many of us like this too as it is rich in combination of vegetables. This is again simple
to make and Kadhamba curry would be helpful with respect to the quantity if we
have guests at our home.
Ingredients
Cabbage – ¼ kg
Beans – 20 nos.
Red Chilli – 1
Carrots – 3
Curry Leaves – few
Salt – To Taste
Moong Dal – 4 Teaspoon
Grated Coconut – 2 teaspoon
For Seasoning:
Oil – 1 teaspoon
Urid dal – 1 teaspoon
Directions
1. Clean the beans and carrots and peel the carrot skin
2. Finely chop the cabbage, beans and carrots
3. To this add Moong dal and peas and keep it ready. Heat oil in a heavy
bottomed pan, add mustard seeds. When the mustard seeds starts to sputter,
add Urid dal and broken red chilli and fry it till the dals turn golden brown
color.
4. Add the vegetables and mix it well in the oil.
5. Sprinkle little amount of water for the vegetables to cook and add salt
6. When the water evaporates, add little oil and allow the vegetables to cook
completely
7. Finally add grated coconut and mix well and remove from flame
The yummy Kadhamba curry is ready to serve with any kuzhambu or Rasam
http://www.subbuskitchen.com/2012/10/cabbage-kadhamba-curry.html
b) Potato Kara Curry 4
20 mins
Urulai Kizhangu Kara curry (Potato curry) is one of my favourite curry. Everyone loves
Potato - there is no doubt about it and potato is one of largest consumed vegetable
across world. Fried potato with spices is something which automatically brings water
in your mouth. Urulai Kizhangu curry, Vengaya Sambar and white rice are my all time
favourite.
Ingredients
Potato - 1/2 kg
Turmeric powder - 1/4
teaspoon
Red Chilli powder - 1 teaspoon
Corn powder/Gram flour/ Rice
flour - 1 teaspoon
Salt - To Taste
For Seasoning:
Oil - 1 teaspoon
Asafoetida - 1/2 teaspoon
Directions
1. Peel the potato and chop the potato and soak it in water and keep it aside
2. Heat the oil in pan and add mustard seeds. When the mustard seeds begins to
sputter add uraddhal and fry until it becomes golden brown color
3. Now add a pinch of hing and turmeric powder and add the chopped potato
4. Add 1 cup of water along with salt and chilli powder and allow it to cook
completely. Add necessary water to cook
5. Once the potato is cooked properly add some oil and keep the flame low to
fry the potatos.
6. Finally sprinkle corn powder or gram powder for the potatos to fry nicely
7. Remove from flame after the potatoes are fried nicely.
Notes:
The delicious Urulai Kizhangu Kara curry (potato curry) is ready to serve. By
adding little more oil, the potatos can be roasted to a golden brown color and
this will add a lot of taste to it but my advice is not to do that. Once a while a
fried potato may be very good, but not for regular consumption. Don’t use
more than a tbsp of oil for regular cooking.
8. The variation to this recipe is to add onion. You can fry the sliced onion
in the oil before adding the potato.
9. If you have micro wave oven, then put the potato directly in the
microwave and cook it for 3 mins. Check the potato and if require cook for 1-2
more mins. Then remove the potato from the microwave, peel the skin and
cut the potato into cubes and fry it in the oil as per the steps mentioned
above.
10. Try to consume less oil as possible... Enjoy Urulai Kizhangu Kara curry!
http://www.subbuskitchen.com/2009/09/urulai-kizhangu-kara-curry-potato-
curry.html
c) Vazhaikaai Podimas (Raw Banana Podimas) 4
20 mins
Raw banana (Vazhaikaai) is a common vegetable in south India, especially in the
Brahmin families. I cook different recipes using Vazhaikaai. Vazhaikaai Podimas is one
of the famous recipe in my family made using Vazhaikaai. The reason behind is the
fact that we are grating the Vazhaikaai for this recipe and when you fry and cook the
grated Vazhaikaai it adds a lot of taste to the poriyal. The recipe for - Vazhakkai
Podimas(raw banana Podimas/poriyal) is given below.
Ingredients
Raw Banana(Vazhaikaai) - 2
Green Chillies - 2
Chopped Ginger - 1 teaspoon
Curry leaves - Few
Salt - To Taste
Grated Coconut - 2 teaspoon
For Seasoning:
Oil - 1 teaspoon
Directions
1. Cut the raw bananas(Vazhaikaai) in half and put it in a pan and add water to
cook it
2. When one side of raw banana(Vazhaikaai) turns black color, turn it to other
side and cook
3. Wet your hand and try to pierce/peel the skin. When the skin is peeled, then
this is the correct stage to remove the raw banana(Vazhaikaai) from flame
4. Remove the raw banana(Vazhaikaai) from flame and allow it to cool
5. Peel the skin of the cooked raw banana(Vazhaikaai) and grate it
6. Add the chopped green chilli, salt, ginger, coconut and mix it well without
smashing it
7. Heat the oil in the pan, add mustard seeds and when the mustard seeds
begins to sputter add urdhal and fry till it becomes golden brown color
8. Add the grated raw banana (Vazhaikaai) along with other ingredients and mix
it well and keep it in flame for 2 mins. Remove from flame.
9. The delicious raw banana Podimas/ Vazhakai Podimas is ready to serve
http://www.subbuskitchen.com/2009/09/vazhaikai-podimasraw-banana-
podimas.html
d) Keerai Thuvaran 4
20 mins
Keerai (Spinach) is one of the healthiest food which is available in abundant in the
cheaper price. Spinach is an excellent source of vitamins C and A, and iron, and
contains about 40 percent potassium. It has high calcium content, but also contains
oxalic acid. This acid combines with calcium to form a compound that the body
cannot absorb. For this reason, the calcium in spinach is considered unavailable as a
nutrient. It is essential to consume Keerai (Spinach) at least twice a week. Keerai can
be cooked in many different ways and one such recipe is given below .
Ingredients
Spinach(Any greens) - 1 bunch
Red Chilli - 1
Cumin Seeds - 1/2 teaspoon
Baking soda - 1/4 teaspoon
Salt - To Taste
For Seasoning:
Oil - 1 teaspoon
Directions
1. Finely chop the spinach and clean it thoroughly
2. Strain in a strainer to avoid excess water
3. Heat the pan, add oil and once the oil becomes hot, add the mustard seeds
and when the mustard seeds start to sputter add urdhal and fry it till the dhal
becomes golden brown color.
4. Add the strained spinach and add baking salt and salt cook it till it becomes
soft
5. Grind the grated coconut along with cumin seeds and red chilli in a mixer and
then add it to the cooked spinach and mix well
6. Keep the Keerai Thuvaran in medium flame for 2 minutes and then remove
from flame
7. The yummy Keerai Poriyal(Spinach Poriyal)/Keerai Thuvaran is ready to Serve
http://www.subbuskitchen.com/2009/09/keerai-thuvarankeerai-masiyal.html
e) Vazhaipoo Usili (Banana flower Usili) 4
40 mins
Vazhaipoo (Banana flower/Banana blossom) is one of the commonly used flower in

Tamil nadu for cooking. It has lot of medicinal properties and a very healthy flower
and tasty too. But, to prepare Vazhaipoo for cooking is very much time consuming
and people do not cook it very often even though it is very cheap, healthy and tastier
flower for cooking. Here we are going to make Vazhaipoo Paruppu Usili. Paruppu
Usili is a traditional Brahmin's recipe. It is dhal crumbles on the vegetable/flower.
This dhal crumbles gives a wonderful flavour to this curry.
Ingredients
Vazhaipoo (Banana flower) - 1
medium size
Salt - To Taste
For Grinding:
Thurdal - 3/4 Cup
channa Dal - 1/4 Cup
Hing - A Pinch
Salt - To Taste
Red Chilli - 2
For Seasoning:
Oil - 1 teaspoon
Directions
1. Soak the Dal's in water over night or for at least 2 hours in hot water
2. Rinse the Dal's and strain the water and grind it in mixer once along with red
chilli, hing and salt without adding water
3. The ground mixture should not be so smooth.
4. Heat the oil in the pan, and add the ground paste and keep the flame in low
5. Allow the ground paste to cook in oil and it will break down into smaller
pieces.
6. In a separate pan, heat some oil and add mustard seeds when the oil is hot.
7. When the mustard seeds starts to sputter, add the urdhal and fry till it turns
into golden brown color.
8. To this add chopped Vazhaipoo (Banana Flower) along with salt and sprinkle
some water to cook the Vazhaipoo (Banana Flower)
9. When the Vazhaipoo Poo(Banana Flower) is cooked completely, add the
broken Dal mixture and mix it well
10. The mouth-watering Vazhaipoo Poo (Banana Flower) Paruppu Usili is ready to
serve.
11. You can also directly mix the Vazhaipoo Poo Paruppu Usili with the white rice
and a spoon of ghee and serve.
http://www.subbuskitchen.com/2009/10/vazhai-poo-usuli-banana-flower-
banana.html
3. Kootu/Stew
a) Cucumber kootu/stew 4
20 mins
Cucumber Kootu is a kootu variety which I make quite often in my kitchen. It’s a very
tasty kootu and can be cooked quickly and easily. Cucumber is a healthy vegetable.
Ingredients
Cucumber - 250 g
Channa dal - 1/2 cup
Turmeric Powder - A pinch
Salt - To Taste
For Seasoning:
Oil – 1 teaspoon
For Grinding:
Coconut Gratings - 2
tablespoons
Red Chilli - 1
Jeera - 1 Teaspoon
Rice - 1 Teaspoon
Directions
1. Cook channa dhal in pressure cooker till soft.
2. Cut the cucumber into medium bite size pieces and put that in a heavy
bottomed vessel.
3. Add salt and turmeric powder and enough water to cover the cucumber.
4. Cook on medium flame till soft. Then add cooked dhal.
5. Meanwhile grind the coconut gratings along with red chilles, jeera and Rice to
a paste.
6. Add this to the cooked cucumber and mix well. Season it with mustard seeds,
channa dal and curry leaves.
7. The mouth-watering cucumber kootu is ready to serve. This goes well with
Sambar/vathakuzhambu/plain rice
http://www.subbuskitchen.com/2010/04/cucumber-kootu.html
b) Mullangi kootu/Radish Stew 4
20 mins
Mullangi is very good for health. Especially it cures cold. This is one variety of
preparing radish kootu (mullangi kootu). I usually like to have this with plain white
rice.
Ingredients
Radish(Mullangi) - 2
Moong dal - 1/4 cup
Salt - To Taste
Peanuts - 2 teaspoon
For Seasoning:
Oil – 1 teaspoon
For Grinding:
Coconut Gratings - 2
tablespoons
Red Chilli - 2
Coriander seeds - 2 Teaspoon
Channa dal(Bengal gram) - 2
Teaspoon
Directions
1. Peel the radish (Mullangi) skin and wash the same in the water. Then chop it
to smaller pieces and keep it aside
2. Pressure cook Moong dal, groundnut and radish with turmeric powder and
salt.
3. Smash the cooked dal and keep it aside
4. Heat some oil in pan, add red chilli, gram dal, coriander seeds and fry till the
gram dal changes to golden brown color. Remove from flame and add it to
mixer
5. Add grated coconut to the mixer and grind it to a nice paste.
6. Heat some oil in a pan, add mustard seeds, when the mustard seeds starts to
sputter, add urdal and fry till it turns golden brown color
7. To this add broken curry leaves and cooked chopped radish and cooked
groundnut and mix well
8. Add the smashed dal and ground coconut paste and allow the mixture to boil
9. Add water if necessary to make it to a kootu consistency
10. When the kootu starts to boil, remove from flame.
11. The yummy radish kootu is ready to serve with Sambar
http://www.subbuskitchen.com/2011/09/radish-kootu-mullangi-kootu-
method-2.html
c) Eriseri 4
20 mins
Eriseri is a famous stew/kootu in Kerala and southern regions of Tamilnadu. Delicious

stew and great side dish for any tangy gravy.
Ingredients
Senaikizhangu(Yam) - 1/2 Kg
Salt - To Taste
For Seasoning:
Oil - 1 teaspoon
For Grinding:
Coconut Gratings - 1/2 Cup
Red Chilli - 1
Pepper - 1/2 Teaspoon
Cumin Seeds(Jeeragam) - 1/4
Teaspoon
Oil - 1 teaspoon
Directions
1. Chop the Senaikizhangu and keep it aside
2. Pour the oil in the pan and add the red chilli and pepper and fry for some time
and then grind it to a powder in a mixer
3. Add the ground paste to the senai and add salt and turmeric powder and cook
it till soft in pressure cooker
4. Grind separately the cumin seeds and grated coconut and grind it to fine paste
5. Add the ground paste to the cooked senai and allow the mixture to boil
6. In a separate pan pour the oil and add the mustard seeds and when the
mustard seeds begin to sputter add the grated coconut and fry it till it
becomes red color.
7. Add the senai mixture to this above seasoned ingredients.
8. The delicious Eriseri is ready to serve.
http://www.subbuskitchen.com/2009/02/eriseri.html
d) Oolan 4
20 mins
Oolan is a traditional Kerala food. Also famous in kanyakumari district. Oolan is a

kootu made of Pumpkin which is very very tasty.
Ingredients
Pumpkin - 1 big piece
Salt - To Taste
Green chillies - 5
Cowpea or black eyed
pea/karamani - 3 tablespoon
For Seasoning:
Coconut Oil - 2 teaspoon
Curry leaves - few
For Grinding:
Coconut Gratings - 1 Cup
Directions
1. Cook the Karamani till soft.
2. Chop the green chillies lengthwise
3. Chop the pumpkin into big pieces and cook it along with salt and turmeric and
chopped green chillies
4. Grind the coconut with water and squeeze the coconut milk and keep it aside
5. Add the coconut milk to the cooked pumpkin and let the kootu boils.
6. Then add the coconut oil along with curry leaves
7. The delicious Oolan is ready to serve.
http://www.subbuskitchen.com/2009/01/oolan.html
e) Vazhakkai Puliyita Kootu 4
20 mins
A delicious kootu using Raw banana
Ingredients
Raw Banana - 2
Salt - To Taste
Tamarind - 1 gooseberry size
Thur dal - 2 tablespoon
Sambar powder - 2 teaspoon
Rice flour - 1 teaspoon
Asafoetida - 1/4 teaspoon
For Seasoning:
Oil - 2 teaspoon
Channa dal - 1 teaspoon
Directions
1. Pressure Cook the dhal with a pinch of turmeric powder and keep it aside
3. Peel the skin and chop finely the raw banana and cook it in water.
4. When the raw banana are half cooked add the tamarind extract, salt, turmeric
and Sambar powder
5. When the mixture starts to boil add the smashed dhal.
6. Mix the rice flour in little water and add to the kootu to make it a thick
consistency and let it boil for sometime
7. In a separate pan add the oil and add mustard seeds and when the mustard
seeds begin to sputter add the channa dhal and urdhal and fry till the dhal
changes its color to red. Now add the grated coconut and fry till it becomes
red color. Add a pinch of Hing.
8. Add these seasoned dhal to the kootu.
9. Now the delicious Puliyita kootu is ready to serve
http://www.subbuskitchen.com/2009/10/vazhakkai-raw-banana-puliitta-
koottu.html
4. Breakfast
a) Rawa Kichadi 4
25 mins
Are you getting bored of the upma? Does your kids and family doesn't want to see
the upma for their breakfast?? Are they telling some excuses and skipping the
breakfast when they see upma as the breakfast dish??? Try Rawa Kichadi which is
nothing but the same upma with vegetables but it is much tastier and your family
love this. Since it has more vegetables than the conventional upma it is good for
health too...
Ingredients
Rawa - 1 cup
Water - 3.5 cups
Beans, Carrot (chopped) - 1 cup
Onion - 1
Tomato - 1
Green Peas - 1/4 cup
Green Chilli (small) - 2
Salt - 1 teaspoon (for your
taste)
Curry leaves - few
Coriander leaves - few
Turmeric powder - a pinch
For Seasoning:
Oil – 1 teaspoon
Channa dal – 1 teaspoon
Directions
1. Finely chop the vegetables and keep it aside
2. Heat the pan and add the Rawa and fry it till the raw smell goes off and take it
separately. If you get the fried Rawa in the market then you can skip this step.
3. In the pan, pour the oil and add the mustard seeds. When the mustard seeds
begin to sputter add the channa dhal and green chillies and fry it till it
becomes light brown color. Add curry leaves as well.
4. Now add the chopped onions and tomatoes and fry them till onions becomes
transparent
5. Add all the chopped vegetables and fry for a minute. You can also optionally
add 1 teaspoon of Ghee for better taste.
6. Also add the salt and turmeric powder and mix them well. Keep in a medium
flame for 5 minutes so that the vegetables are half-cooked
7. Now add the roasted Rawa/semolina and mix well with the vegetables
8. In a separate pan, add 3.5 cups of water(1 : 3.5 ratio) and heat it till the water
starts to boil
9. Keep the flame in low and add the boiled water to the Rawa and vegetables
and stir well to avoid lumps
10. Keep in low flame till the Rawa and vegetables are cooked completely
11. After 5 minutes, when the Rawa and vegetables are cooked completely,
switch off the flame.
12. Add the coriander leaves. The delicious Rawa Kichadi is ready to serve hot
with Sambar/Chutney.
http://www.subbuskitchen.com/2009/09/rawa-kichadi-vegetable-upma.html
b) Poori Masala 4
40 mins
No introduction is required for Poori Masala. Its most of our favourite dish. It’s my
granddaughter's favourite breakfast. A very nice yummy dish. This is having much
less calories compared to the breakfast prepared with raw rice since it is made with
atta.
Ingredients for Poori

Wheat Flour(Atta) - 2 Cups
Rawa(Semolina) - 3 tablespoon
All purpose flour(Maida) - 1/2
Cup
Salt - To Taste
Hot Milk/Water - 1 Ladle
Water - As needed
Oil - 1/4 Litre
Ingredients for Masala:

Potato - 4 big size
Onion - 1
Tomato - 1
Salt - To Taste
Mustard Seeds - 1 teaspoon
Green Chilli - 2
Channa dal - 1 teaspoon
Coriander Leaves - few
Turmeric Powder - 1/4
teaspoon
Gingelly Oil - 1 tablespoon
Directions
Method to prepare Masala:
1. Pressure cook the potatoes and once cooked, remove the skin and break it
into small pieces
2. Finely chop the onion and tomato and green chilli and keep it aside
3. In a heavy bottomed pan, add Gingelly oil and add mustard seeds when the oil
is hot
4. When the mustard seeds starts to sputter, add channa dal and fry until it
becomes golden red color
5. Now add turmeric powder, along with chopped green chillies, tomato and
onion
6. Fry it till tomato and onion are cooked completely
7. Now add cooked potato pieces and mix it well along with salt
8. Add required water and make the consistency little thin so that it will be like
gravy.
9. Finely garnish with chopped coriander leaves.
10. The delicious Potato Masala is ready to serve with Poori
Method to make Poori:

1. Take the Rawa in a pan, add hot milk/water and leave it for 5 mins
2. To this add wheat flour(Atta) along with Maida, salt and water and knead it to
a tight dough
3. Make small balls of the wheat flour. Take one ball of wheat flour and roll it to
4-5 inch Poori using a rolling pin. The same way make other balls of wheat
flour
4. In a heavy bottomed pan, pour the oil and when the oil is hot, gently put the
rolled dough
5. Immediately start flickering hot oil over the top of it with a spatula so that it
will swell up like a ball.
6. This should take only a few seconds. Flip the Poori over and cook the other
side until golden brown.
7. Yummy Poori is ready to serve with Masala.
http://www.subbuskitchen.com/2011/02/poori-with-masala.html
c) Venn Pongal 4
30 mins
Yet another yummy and simple breakfast. Venn Pongal with kotsu a great breakfast
combo.
Ingredients
Raw Rice - 2 Cups
Moong Dal - 1/2 Cup
Whole black pepper - 1/2
teaspoon
Salt - To Taste
Pepper powder - 1/4 teaspoon
Cumin Seeds - 1 teaspoon
Ghee - 1/2 Cup
Broken cashew nuts - 1
tablespoon
Directions
1. Roast the moong dhal in the dry pan and add with the raw rice for rinsing.
2. Cook the raw rice along with the moong dhal in the pressure cooker by adding
1/2 up extra water than normal rice cooking and for 2 extra whistles in the
cooker than normal. This will make the rice smashed.
3. Heat the pan, add 1 teaspoon of ghee and add the broken cashews and fry till
they turn golden brown color. Take this out and keep it aside in a plate.
4. In the pan, pour the remaining ghee and add the cumin seeds. Once the cumin
seeds begin to sputter add the whole black pepper and pepper powder. Fry
for some seconds.
5. Add the smashed cooked rice with dhal and add the salt. Stir the rice evenly to
spread the pepper and salt and switch off the flame.
6. Now the Venn Pongal is ready to serve hot. You can serve this with coconut
chutney/Sambar/Kotsu
http://www.subbuskitchen.com/2009/01/venn-pongal.html
d) Adai Aviyal 4
60 mins
Adai Aviyal is one of the famous Tamil Brahmin traditional breakfast dish. Aviyal goes
very well with Adai. This Aviyal is little different from the Aviyal I make for the lunch.
I add curd instead of tamarind here. Next time when you have any guest for the
breakfast, try Adai Aviyal instead of conventional idly/dosa and I am sure they will
appreciate this dish. You can also try this for an evening snack though it’s heavy.
Ingredients for Adai

Raw Rice - 1 Cup
Parboiled Rice - 1 Cup
Red Chilli - 10
Channa Dal - 1/2 Cup
Thur dal - 1/4 Cup
Urdal - 2 handful
Salt - to Taste
Onion - 1 big size
Ingredients for Aviyal

Carrot - 1
Potato - 1
Peas - 1/4 Cup For Grinding:
Cucumber - 1/2 Grated Coconut - 1/4 Cup
Snake Gourd - 1/4 Green Chilli - 2
Brinjal - 2 Cumin Seeds - 1 teaspoon
Raw Banana - 1
Salt - to taste For Seasoning:
turmeric powder - 1 teaspoon Coconut Oil - 1 teaspoon
Sour curd - 1/2 Cup Curry Leaves - few
Directions
Method for Adai:
1. Soak the raw rice and parboiled rice together in water for 30 minutes
2. Soak the dals in water for 30 minutes
3. After 30 minutes, strain water from rice and grind it in a mixer along with red
chillies and grind it to a nice paste.
4. Take this into a vessel and keep it aside
5. Now strain water from dals and grind it twice or thrice and the ground dhal
should not be smooth
6. Mix the grounded dhal mixture along with rice flour and stir it well along with
required salt
7. Now the Adai flour is ready to make delicious Adai
8. Heat the thawa and pour 1 ladle of Adai flour. Spread it evenly and pour 1
teaspoon of oil and keep the flame in low to make the Adai cooked properly in
one side
9. Gently turn it to other side and allow it to cook completely.
10. Now the delicious Adai is ready to serve with Avial. We can also serve with
Jaggery
Method for Aviyal:
1. Chop the vegetables length wise and soak it in water
2. Add the chopped vegetables in a pan and add some water and turmeric
powder
3. Allow the vegetables to cook completely and salt
4. In a grinder, add coconut, green chilli, cumin seeds and grind it to a fine paste
5. When the vegetables are cooked completely, add the ground paste and mix it
ell
6. Now add the sour curd and mix it properly
7. Finally add coconut oil and chopped curry leaves and mix the avial thoroughly.
8. The delicious Aviyal is ready to serve with Adai and hot rice
http://www.subbuskitchen.com/2010/02/adai-aviyal.html
e) Aapam 4
30 mins
Aapam is very delicious dish made frequently in southern part of Tamilnadu and also
in Kerala. This is a very healthy recipe as it does not involve usage of any oil. Aapam
is steam cooked and hence good for the children too.
Ingredients
Raw Rice - 3 Cups
Baking Soda - 1/4 teaspoon
Salt - to Taste
Directions
1. Soak the rice in water for 30 mins
2. Drain the rice and grind it in mixer and take the batter in a vessel
3. Clean the mixer with some water and along with this add 4 ladle of ground
batter and pour this into a pan and keep stirring it till this mixture becomes
thick consistency and then switch off the flame
4. Add this to the ground batter and add salt
5. Keep this batter aside for at least 12 hours for fermentation
6. The next day add the soda salt and the aapam batter is now ready for use
7. Heat the pan and pour 1 ladle of batter and rotate the pan to spread the
batter evenly and close the pan with the lid
8. Let the aapam cook for some time, then remove from flame. We don’t need
to cook the other side of aapam.
9. Serve the delicious Aapam with coconut milk, Sambar and chutney
http://www.subbuskitchen.com/2009/02/aapam.html
5. Rasam
a) Lemon Rasam 4
20 mins
Lemon Rasam is one of the most liked Rasam varieties in our home. It is bit different
from our conventional Rasam where in we add tomato and Thurdal. Here we add
lemon for the sour and the Thurdal is replaced by the Moong dhal. For a change why
don’t you try lemon Rasam and let me know your feedback
Ingredients
Moong dal - 1/4 Cup
Tomato(Optional) - 1
Salt - To Taste
Green Chillies - 5
Ginger - a small piece
Asafoetida - a pinch
Water - 2 Cups
Lemon - 1 For Seasoning:
Coriander leaves - few Oil – 1 teaspoon
Channa dal – 1 teaspoon
Directions
1. Cook the dhal in a heavy bottomed pan. When the dhal is half cooked, add the
green chillies and ginger.
2. Add turmeric powder, salt and hing to the dhal and let the dhal is fully cooked.
3. Add water to the cooked dhal and let the dhal mixture cook for about 5
minutes in the medium flame.
4. In a separate pan, pour the ghee and add the mustard seeds, when the
mustard seeds finished sputtering adds that to the Rasam.
5. Allow the Rasam to cool off and then add the lemon juice extract. Adjust the
lemon juice for your taste. Garnish with coriander leaves.
6. Delicious Lemon Rasam is ready to serve with plain rice.
http://www.subbuskitchen.com/2009/01/lemon-rasam.html
b) Milagu Rasam 4
10 mins
Milagu Rasam is good for health, especially when we are down with severe cold.
Even in the normal days we can make Milagu Rasam just to have a different variety
instead of traditional Paruppu Rasam
Ingredients
Tamarind - 1 small gooseberry
size
Water - 1 Cup
Hing - A pinch
Salt - To Taste
For Seasoning:
Oil – 1 teaspoon
Curry Leaves – Few
Directions
2. Grind the pepper and cumin seeds to a nice powder in a mixer and keep it
aside
3. In the pan, pour the ghee and add the mustard seeds. When the mustard
seeds begin to sputter add the curry leaves and add the ground powder and
fry for a minute.
4. Now add the tamarind extract and add the salt and let the mixture boils till
the tamarind raw smell goes off.
5. Now add 1 cup of water and when the Rasam starts to boil switch off the
flame.
6. Milagu Rasam is ready to serve with plain rice.
http://www.subbuskitchen.com/2009/01/milagu-rasam.html
c) Mysore Rasam 4
20 mins
Mysore Rasam, a scrumptious Rasam variety rich in odour and taste.
Ingredients
size
Thur dal - 1/3 cup
Hing - A pinch
Salt - To Taste
For Grinding:
Ghee - 1 teaspoon
Red Chillies - 3
Bengal gram(Channa dal) - 1
teaspoon
Pepper - 1/2 teaspoon For Seasoning:
Coriander seeds - 2 teaspoon Oil – 1 teaspoon
Grated coconut - 1 Mustard seeds – 1 teaspoon
tablespoon(Optional) Curry Leaves – Few
Directions
1. Cook the Thurdal in the pressure cooker till soft.
2. Soak the tamarind in water and extract the juice.
3. Pour oil in the pan; add the red chillies, pepper, coriander seeds and fry for
some time. Grind this along with coconut to a fine paste
4. Add the tamarind extract in the heavy bottomed vessel along with salt and a
pinch of hing and let the mixture boils for some time till the raw smell goes
off.
5. Now add the ground paste and smashed thur dhal and make the flame to
medium low till the Rasam starts to boil.
6. In a separate pan, pour the ghee and add the mustard seeds. When the
mustard seeds begin to sputter, add these to the Rasam.
7. The delicious Mysore Rasam is ready to serve with plain rice.
http://www.subbuskitchen.com/2009/01/mysore-rasam.html
d) Paruppu Rasam 4
20 mins
Paruppu Rasam is our traditional and easy Rasam. Rich in tomato and dal flavour. A
wonderful delight for plain rice.
Ingredients
size
Thurdal - 1 tablespoon
Hing - A pinch
Salt - To Taste
Tomato - 2
Rasam powder - 2 teaspoon
For Seasoning:
Ghee - 1 teaspoon
Curry leaves - few
Cumin Seeds - 1/2 teaspoon
Directions
2. Cook the Thurdal in pressure cooker and smash it nicely
3. Chop the tomatoes and add these with the extracted tamarind juice and add
the salt, hing and Rasam powder and let the Rasam boils till the raw smell of
tamarind and Rasam powder goes off.
4. Add the smashed dhal and then switch off the flame once the mixture starts
to boil.
5. In a separate pan, add the ghee and add mustard seeds. When the mustard
seeds begins to sputter add the cumin seeds, curry leaves and add these to
Rasam powder
6. Garnish the Rasam with coriander leaves.
7. Delicious Rasam is ready for serving
http://www.subbuskitchen.com/2009/01/paruppu-rasam.html
e) Garlic Rasam 4
20 mins
Garlic Rasam is good for health and is very delicious. Some orthodox families still
don’t take garlic and onion. But garlic is very healthy in many aspects. But only the
aroma is too high that it is suitable only on holidays.
Ingredients
size
Water - 2 Cups
Garlic pods - 15
Salt - To Taste
Pepper - 1/2 teaspoon
Red Chillies - 2
Cumin seeds - 1/2 teaspoon
Ghee - 2 teaspoon
Kandanthipili - 1 small stick
Arisithithipili - 1 small stick
For Seasoning:
Ghee - 1 teaspoon
Curry leaves - few
Directions
1. Pour the ghee in the pan and add the red chillies, coriander seeds, garlic pods,
Kandanthipili and arisithipili and fry for sometime
2. Grid all the above ingredients along with pepper and cumin seeds and
tamarind into a fine paste in a mixer
3. Pour the remaining ghee in the pan and add the mustard seeds. When the
mustard seeds finished sputtering, add the curry leaves and ground paste
along with salt and water. Keep the flame in medium low.
4. When the mixture starts to boil, add required water to adjust the consistency.
5. Now the delicious Poondu Rasam (Garlic Rasam) is ready to serve with plain
rice.
http://www.subbuskitchen.com/2009/01/poondu-rasamgarlic-rasam.html
6. Sweets
a) Kesari 4
30 mins
Kesari a simple, yet mouth-watering sweet dish that we can do easily. For guests, for
neivedhyam what more...
Ingredients
Rawa/Semolina - 1 Cup
Sugar - 2 cups
Water - 3 cups
Cardamom powder - 1/2
teaspoon
Cashew nuts - 10
Ghee - 3 tablespoon
Kesari powder - a pinch
Directions
1. Pour little ghee and fry the cashew nuts and keep it aside
2. Add the Rawa and fry for sometime in the ghee till it becomes red color and
then add the water
3. When the Rawa is cooked, add the sugar, cardamom powder and Kesari
powder and stir it finely
4. Finally add ghee and stir it evenly and add the cashew nuts and switch off the
flame
5. The yummy Kesari is ready to serve.
http://www.subbuskitchen.com/2009/02/kesari.html
b) Semiya (Vermicilli) Payasam 4
30 mins
Semiya Payasam is one of the oldest and traditional recipes. I read in one of the
website that Semiya Payasam has more than 500+ years of history and they quoted
that Purandaradasa has mentioned Semiya Payasam in one of his spiritual keerthana
"Rama Nama Payasakke". Whatever it is, believe me, it’s one of the simplest and
tastier Payasam which can be cooked quickly.
Ingredients
Vermicilli(Semiya) - 1/2 Cup

Sugar - 3/4 cup
teaspoon
Cashew nuts - 10
Ghee - 3 tablespoon
Milk - 2 Cups
Directions
1. Boil the milk in the pan and cook the vermicelli in the milk
2. Once the vermicelli is half cooked add the sugar and cardamom powder and
cook the mixture till the vermicelli is fully cooked
3. Heat the ghee in the pan and add cashew nuts and fry it until they become
golden color.
4. Add this to the cooked vermicelli.
5. Serve Vermicilli (Semiya) Payasam warm in bowl.
http://www.subbuskitchen.com/2009/01/vermicilisemiya-payasam.html
c) Sakarai Pongal (Sweet Pongal) 4
30 mins
Sakarai Pongal, a delicious sweet using rice and jaggery. A neivedhyam we do for
Pongal festival.
Ingredients
Raw Rice - 3/4 Cup
Moong dal - 1/2 cup
teaspoon
Cashew nuts - 10
Ghee - 5 tablespoon
Jaggery Grated - 1 Cup
Raisins(Optional) - 5
Milk - 1 Cup
Directions
1. Heat the dry pan/cooker and roast the moong dhal and add with the raw rice
for rinsing.
2. Cook the raw rice along with the moongdhal in the pressure cooker by adding
1 cup of milk along with water for rice cooking and for 2 extra whistles in the
cooker than normal. This will make the rice smashed.
3. In the pan, pour little water and add the Jaggery.
4. When the Jaggery gets dissolved add the smashed cooked rice with dhal.
5. Stir the rice evenly to spread the Jaggery by keeping the flame low.
6. Add the ghee slowly and keep on stirring the Pongal for at least 4-5 mins (you
can notice the Pongal leaves the side of the vessel).
7. Finally add the fried cashews, powdered elachi, Karpooram powder and dried
grapes.
8. Now the sweet Rice Pongal is ready to serve hot as well as for neivedhyam.
http://www.subbuskitchen.com/2009/01/sweet-rice-pongalsarkarai-pongal.html
d) Appam 4
1 hour
Appam, a quick and easy sweet.
Ingredients
Raw Rice - 1 Cup
Grated Jaggery - 1 Cup
Banana small size - 1 or 2
teaspoon
Directions
1. Soak the raw rice in water for 30 mins
2. Grind it in mixer to a fine paste without adding water
3. Now add grated Jaggery, banana, cardamom powder and grind it to a fine
paste
4. Heat oil in a heavy bottomed pan.
5. When the oil is hot, take a small ladle and take 1 ladle of ground Appam flour,
pour it directly in the hot oil.
6. Let the Appam fry for a while and then when it turns golden brown color,
remove the Appam from the oil, and place it in a paper towel to drain excess
oil
7. Repeat the above steps for the rest of the flour
8. The yummy Appam is ready for neivedhyam and for serving
Note: If the Appam starts to break in the oil, add 2 teaspoon of wheat flour or rice
flour to the ground Appam flour and then try again
http://www.subbuskitchen.com/2010/09/appam-method-ii.html
e) Purana Poli 4
1 hour
Appam, a scrumptious sweet we do normally during festivals.
Ingredients
Maida flour(All purpose flour) -
1 Cup
Turmeric - a pinch
Gingelly oil - 1 teaspoon
Ingredients for Puranam

Channa dal - 1/2 Cup
Grated Coconut - 2 tablespoon
teaspoon
Jaggery - 1/2 Cup
Directions
1. Cook the channa dhal in pressure cooker till it is soft.
2. Grind the channa dhal along with grated coconut and cardamom without
adding water to fine paste
3. Then add the Jaggery and mix it with the ground paste
4. Puranam is ready
5. Mix the Maida with oil and turmeric and add little water. The dough should be
like chapatti dough. Keep it aside for at least 30 mins.
6. Make small balls from the dough. Roll each ball like Poori and stuff the
Puranam inside the balls and then roll again.
7. Then put each Poli in the pan and add little and fry one side. Turn other side
and add some ghee and fry it.
8. The delicious Purana Poli is ready to serve hot.
http://www.subbuskitchen.com/2009/01/purana-poli.html

South Indian Rasam Recipes PDF

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By Subbalakshmi Renganathan

Moorkuzhambu (Puliseri) is a special dish in Nagercoil district. We can have this by

1. Soak the raw rice for some time.

Aviyal kuzhambu, rich tangy gravy with lots of vegetables.

b) Potato Kara Curry 4

c) Vazhaikaai Podimas (Raw Banana Podimas) 4

e) Vazhaipoo Usili (Banana flower Usili) 4

Vazhaipoo (Banana flower/Banana blossom) is one of the commonly used flower in

b) Mullangi kootu/Radish Stew 4

Eriseri is a famous stew/kootu in Kerala and southern regions of Tamilnadu. Delicious

Oolan is a traditional Kerala food. Also famous in kanyakumari district. Oolan is a

e) Vazhakkai Puliyita Kootu 4

A delicious kootu using Raw banana

Ingredients for Poori

Ingredients for Masala:

Method to make Poori:

Ingredients for Adai

Ingredients for Aviyal

Mysore Rasam, a scrumptious Rasam variety rich in odour and taste.

b) Semiya (Vermicilli) Payasam 4

Vermicilli(Semiya) - 1/2 Cup

c) Sakarai Pongal (Sweet Pongal) 4

Appam, a quick and easy sweet.

Appam, a scrumptious sweet we do normally during festivals.

Ingredients for Puranam

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