Punarpuli Saru / Kokum Rasam

Ingredients7-8 Kokum, Wet/Dry

1. Punarpuli / Kokum – 7 to 8(wet or dry) skin

2. Jaggery – 4 tsp

3. Mustard seeds – 1 tsp

4. Cumin seeds – 1 tsp

5. Red chilly – 2

6. Green chilly - 1

7. Curry Leaves – 5

8. Garlic flakes – 5 to 6

9. Ghee/Oil – 1 tsp

10. Salt as per taste

Method

1. Boil kokum skin with 3 cups of water for 10 minutes. Separate skin and water using strainer
2. Heat oil in a vessel, add mustard seeds. When it starts spluttering, add cumin seeds, red chillies, curry leaves, garlic and green chilly.
3. Add kokum water, salt and jaggery
4. Boil for another 10 minutes
5. Serve hot

How to Prevent Milk from Spoiling?

If the milk is outside the refrigerator for long time, there is chance that it might spoil while boiling. In such case you can add pinch of baking soda to avoid it from curdling.

How to keep onion fry crunchy?

Onions wont be crunchy most of the times even after frying them in oil. Such cases, you can soak chopped onions in milk for 5-10 minutes and then fry. It remains crunchy. You can garnish this over pulao or Biriyani which tastes really good.

Sambar Powder

Ingredients

1. Coriander seeds- 6 tsp
2. Red chilly- 5 to 6
3. Channa dhal- 2 tsp
4. Urad dhal- 2 tsp
5. Fenugreek seeds- 2 tsp
6. Jeera / Cumin seeds- 2 tsp
7. Asafoetida - 1tsp
   

Method

• Dry roast (1 till 6) ingredients
• Grind them together with asafoetida to a powder
• Store them in airtight container and use when you need. It will last for few weeks

Basale Soppu (Malabar Spinach) Sambar

Ingredients

1. Chopped Basale Soppu / Malabar Spinach – 2 cups
2. Grated coconut – 1 cup
3. Sambar powder – 2 tsp
4. Salt to taste
5. Red Chilly – 2 to 3
6. Curry leaves – 6
7. Mustard seeds – 1 tsp
8. Garlic – 1 small size
9. Ghee/oil – 1 tsp

Method

1. Wash the leaves and cook with little water and salt
2. Add sambar powder to grated coconut and grind to smooth paste with water
3. Add this paste to cocked leaves, mix well and heat for about 5 minutes
4. Heat ghee/oil is a pan, add mustard seeds and when they start spluttering, add red chillies, curry leaves and garlic
5. Pour this over sambar and mix
6. Serve hot with rice