Kolam by Sudha Balaji

Mint coconut fried gram dhal chutney for dosa Take half a kernel coconut and  cut into pieces called badhai in Tamil .  I do not grate.  I grate coconut only for burfi. Add fried gram dhal .  We can increase or decrease the quantity depending upon whether we want  the coconut flavour to me  more or gram dhal flavour more. If you are looking for different type of mint chutney , mint coconut chutney , coconut chutney different chutney,  this post may be helpful.                                                           Two green chillies again the quantity depends upon how hot you want the dish to be A handful of washed mint leaves Four small cloves of garlic Instead of tamarind ,  I squeeze half a lemon Since the coconut is not grated ,  dry grind  first so that t...

Rasa podi - traditional method of mine Usually I prepare fresh rasam powder for festivals like Navratri , Varalakshmi Vratham  Rasam powder can be prepared in many ways.  How I prepare following the traditional method of our family .  With the use of curry leaves, cumin seeds , pepper etc. we are assured of the benefits of these spices. Dhania - 1 measure Red chillies - 1 measure  Pepper - 1/4 measure Cumin seeds 1/8 measure Gram dhal - 1 table spoon Toor dhal - 1 table spoon Asafoetida - one pinch Curry leaves - few. All the ingredients should be dry roasted separately .  Red chillies are roasted with little oil.  After dry roasting transfer them to a plate or vessel.  Allow the mixture to cool and then dry grind in a mixer. Rasa podi is ready.   Store in an air tight container. Another simpler method of preparing rasam powder is shown below Rasam powder or rasa podi Rasam podi can be prepared in many methods ...