Kitchen Khaleesi

This type is similar to that of Tomato Kothsu. A very classical accompaniment, made using charred brinjals that imparts a unique smoky flavour to this dish. I've come close to the recipe of the famous Chidambaram kathirikkai kothsu, as a variant. Ingredients: Big sized Brinjals- 3 Baby onions chopped -1/4 cup leaving skin on is an option Tamarind lemon size dissolved in 1/2 cup of water. Salt. Tempering: Oil - 1 tbsp Mustard- 1 tsp Dry red chillies - 2 Asafoetida- 1/2 tsp Curry leaves Method: Char the brinjals on stovetop flame using a papas roaster. Cook in a med flame, turning occasionally  until all the brinjals are super soft. Keep aside and cool them. Remove the skins and mash them. Heat oil in a pan. Temper mustard, chillies , curry leaves and asafoetida. Add the chopped onions and fry them well. Now add the mashed brinjals and tamarind pulp, with some water. Add salt. Bring it to a boil and simmer for 3 mins. Remove from flame. Garnish with chopped cori...

The biggest advantage in paasiparuppu is that it cooks beautifully with all the spices and salt unlike Toor Dhall which won't boil if salt is added to it ( Toordhall😤 + Salt😶= unsightly messy Dhall mixture). This is a very easy method of making sambar for tiffin varieties. One pressure cooker is all you need!! Ingredients: Baby onions peeled 1/2 cup or one med sized onion sliced lengthwise Tomatoes 2 med size chopped Carrot 1 sliced rounds Drumstick-1 cut into 1 inch pieces Paasiparuppu- 1/3 cup Turmeric powder- 1/2 tsp Sambar powder- 3 tsp Water 500 ml Tamarind - lemon size dissolved in half cup of water Salt Coriander leaves chopped for garnishing For tempering: Mustard seeds - 1tsp, Ghee- 1 tbsp, Curry leaves few, Asafoetida -1/4 tsp, Dry red chillies-2 Method In a pressure cooker add Veggies, Dhall, spices, and water. Cook for 3 whistles in a med flame. Remove the weight, open lid and add tamarind pulp, cook till the raw taste has gone. Adjust salt and wa...

Either you're residing in Chennai or Chicago, you find a way to make South Indian breakfast almost everyday. Using minimal ingredients, you can make a one pot wonder that will accompany for Breakfast and or Dinner. Doing Sambhar everyday is not our kind. I have other ideas to make breakfast neither too simple nor too complicated :)) TOMATO KOTHSU-1 This type is frequently made during my school days.. since it doesn't have coconut, it will keep well in fridge for upto 2 days. Ingredients: Baby onions, peeled - 1/2 cup Green chillies slit lengthwise-2 Tomatoes -4 Turmeric powder- 1/2 tsp Chilli powder- 1 tsp Salt as required For tempering: Oil - 2 tsp, Mustard- 1 tsp, Split urad dhal - 1/2 tsp, curry leaves, Asafoetida- a pinch Method: Blanch the tomatoes in boiling water till the skin peels off. Or there are other options to do this. The taste differs from the methods. You can simply microwave the tomatoes covered for 3 minutes approximately. Or you can grill the...