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Thulasi Rasam

Ingredients

  • Tulsi paste – 1 tsp
  • Tomato juice – ½ cup
  • Turmeric – ¼ tsp
  • Tamarind water – ¼ cup
  • Jaggery – marble size
  • Salt – as needed

To Grind

  • Peppercorns – 1 tsp
  • Cumin – 1 tsp
  • Garlic (crushed) – 1 tsp

Tempering

  • Mustard seeds – ½ tsp
  • Red chilies – 2
  • Urad dal – ½ tsp
  • Curry leaves – 1 sprig
  • Oil – 1 tsp

Method

  1. Boil tomato juice with half salt, add tamarind water until foaming.
  2. Stir in tulsi paste, ground spices, jaggery and adjust salt.
  3. Temper ingredients in oil, pour over rasam, cover and switch off.

Vetilai Charu

Ingredients

  • Betel leaves – 30
  • Gulkand – 2 tsp
  • Sugar – 2 cups
  • Water – 2 L
  • Ginger – 1-inch piece
  • Salt – pinch

Method

  1. Grind betel leaves, ginger, salt & gulkand into paste.
  2. Dissolve sugar in water, stir in paste, rest 15 mins.
  3. Strain and chill before serving.

Trikatugu Choornam

Ingredients

  • Dry ginger – 50 g
  • Black pepper – 50 g
  • Long pepper – 50 g
  • Palm jaggery – 50 g
  • Honey – 1 tsp

Method

  1. Dry roast spices separately, grind into powder.
  2. Mix ¼ tsp powder with honey each morning.
  3. Alternatively grind with jaggery into small balls.

Milagu Pal

Ingredients

  • Milk – 2 tumblers
  • Water – 1 tumbler
  • Sugar – 2 tsp
  • Clove – 1
  • Peppercorns – 1 tsp
  • Turmeric – pinch

Method

  1. Roast pepper & clove, pound coarsely.
  2. Boil milk & water, add spice mix, reduce by one-third.
  3. Stir in sugar & turmeric, strain and serve hot.

Inji Pirandai Thuvayal

Ingredients

  • Cissus stalks – handful
  • Ginger – small piece
  • Tamarind – gooseberry size
  • Urad dal – 4 tbsp
  • Red chilies – 2
  • Curry leaves – handful
  • Gingelly oil – 2 tsp
  • Salt – as needed

Method

  1. Sauté cissus, ginger & curry leaves until soft.
  2. Roast dal & chilies, grind with salt then add sautéed mixture & tamarind into thick chutney.

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