Phonnicha kadhi - thalicha Mor kulambu without coconut
Chinch bath or tamarind rice or puliodharai
How to prepare tamarind rice mix or puliyodhare paste
All the ingredients in the anjana petti as we say in Tamil, From the anjana petti
- Add 5 to 10 red chillies depending upon how hot you need the recipe to be.
- A lemon size tamarind , fibres removed and cleaned well.
- The main ingredient now added is half a shell of grated coconut ( Usually it is prepared without coconut )
- Wet grind all these ingredients in a mixer.
- Now, take four table spoons oil ( preferably gingelly oil ) in a vessel ( called vanali or kadai )
- Once the oil is hot , saute with mustard , urad dhal and little gram dhal ( since we are going to add peanuts , little gram dhall will suffice ) and asafoetida and half a teaspoon turmeric powder
- Then add raw peanuts or ground nuts, curry leaves.
- Add the ground mixture of dhania, urad dhall, coconut etc.
- Let is fry well in oil after which we can add salt
Optional for puliyogare paste
We can also add finely chopped green chilles if we like it hot. To a tea spoon of heated oil in a tawa add mustard seeds, asafoetida powder and one small red chilli broken into small pieces. We can also add finely chopped coriander leaves. This is optional, traditional kosimbhir is without coriander leaves. If mango is not available we can squeeze a small lemon after cutting into two pieces for the taste. This is one method of making kosimbhir. There may be other methods too.
Pitla or Pithla side dish for rice
- Add a little oil in a kadai or vanali as the vessel is called
- Add all the ingredients except curry leaves and roast till they turn golden brown
- Then add curry leaves and roast them too
- Add two to three table spoons of grated coconut to the roasted ingredients
- Wet grind them in a mixer
- Take a little oil in a kadai
- Saute with mustard , urad dhal and curry leaves
- Then add tamarind extract and water
- Then add carrot , beans and ground nuts to the boiling tamarind extract / water /
- We can also use the following vegetables- yam , potato, chick peas
- Boil till the tamarind gets cooked
- Add previously cooked toor dhal
- When the pitla starts boilding at this stage add the ground coconut and spices mixture
- Add salt according to your taste
- This dish has a fine flavour due to the presence of pepper which dominates the taste.
Ras kulambu with radish - side dish for rice and rice pongal
In the mean while soak a lemon sized tamarind in water after removing the seeds and fibre.
Now , add one teaspoon oil to a kadai , saute with mustard, urad dhal, fenugreek and one teaspoon gram dhal ( the more the gram dhal we use the better for this dish ) and curry leaves
- Squeeze the tamarind and add the extract and water at this stage and allow it to boil.
- Add previously sliced and cooked radish
- We can also use ladies finger or okra, pumpkin, carrot for this recipe instead of radish
- Dissolve the ground powder in water else it may remain as solid pieces in the kulambu.
- Add this to the radish kulambu and allow it to boil for a few minutes .
- Add salt as required
- Add jaggery as required at this stage
- When the viscosity increases and the recipe becomes thick remove from the stove
- Saute again with mustard, urad dhal, fenugreek , curry leaves and pieces of red chillies
- It has a sweet sour taste due to the presence of jaggery .