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Showing posts from June 19, 2013

Pilchar bhurko/Rasam Powder

This is the rasam powder of sourashtrains household.

Milagu / pepper-- 1 veesam or use cup Milagai/red chillies - 2 veesam or use cup Perungaayam -- 1/4 th of brick type Jeeragam -  25 gms 

Dry roast each of the ingredients separately and powder it in mixer. Store air tight.

Aounty Bhurko

This is the base for all the aounties prepared at sourashtrains household. Basically kozhambu powder.

Dry roast:
Kothamalli ---1 kg Milagai vathal--1/4 kg Manjal--100 gm Uzhundu--1/2 kg karuppu Arisi--3veesam puzhungal Vendayam --25 gm

We usually grind this in mills to a fie powder. This has a shelf for more than two years and after that the flavor and aroma is less.

Plaintain Poriyal Stir Fry- Kachi Kezha poriyal

Raw Banana/Plaintain - 2
To Temper:
Mustard- 1 tsp
U.Dal- 1 tsp
Channa dal- 1 tsp
Hing- a pinch
Grated coconut- 1 tbsp
Shallots- 2
salt to taste
curry leaves - 1 sprig
Coriander leaves to garnish

Trim Raw Banana on both ends and remove the edges. Boil or pressure cook for 1 whistle. It should neither be too soft or too hard, just the right stiff consistency. This takes a couple of practice sessions. 
Grate the boiled raw banana and add the tempering. This can be served with rice.

Ragi Dosa with Raw Onion Chutney- Ragi dhido gin Kacha kanda chutney

Ingredients for Dosa-Dhida

Sprouted Ragi Powder - 1 cup
Regular Idli-dosa Batter - 1 cup
Rolled oats powdered - 1/2 cup
Sooji or rava - 1/8 of a cup

Mix together and let it rest for 15 to 30 mts. Now it is ready to make dosa/dhida.

Dhido handuvo.

Kacha kanda chutney/ Raw Onion Chutney

Shallots - 5
Tomato- 2
Red Chillies - 8
salt to taste
water to grind.

Grind to a fine paste. Temper it with mustard, U dal and let it boil for a while and simmer.