South Indian Curry Families This cookbook lists common to the four south Indian states – Andhra, Tamilnadu, Kerala & Karnataka
1.: Raw Yogurt Curry (Thayir Pachadi /Perugu Pachadi) (Raw / cooked vegetables mixed in yogurt). Basic Recipe : Take a handful of raw / cooked and chopped vegetables. Mix in a cup of yogurt and two pinches of salt. See 1001 Thayir Pachadi / 1001 Tambli for variations.	South Indian cuisine building blocks :Rice, Millets, Vegetables, Spinach, Tuvar dal, urad dal, Coconut, Tamarind & Yogurt. Key Starches : Rice, Millets (Ragi & Bajra in rural areas). Typical Urban breakfast:: A batter of soaked and ground rice and urad dal is fermented & steamed into small cakes (Idli), or large, thin and crispy crepes ( Dosa),or pancakes (Uttappam). Poori ( deep fried unleavened, wheat flatbread) / Pongal ( Rice & lentil porridge) / Upma (Cereal grits porridge) are also common- All these areserved with a variety of chutneys./ sambar. Typical Rural breakfast : Rice soaked in water overnight or a porridge made from ragi / bajra flour is mixed with a pinch of salt and some buttermilk. It is drunk accompanied by a pickle. Lunch : Rice is served with a one or two curries listed here. Rice is also eaten mixed with a Spiced lentil powder ( Podi) at the beginning of a meal and and with yogurt at the end. Key Flavourings: Mustard, asafetida, red chilies, curry leaves, turmeric, coriander seeds, cumin. Universal South Indian Flavouring : Heat a spoon of oil. Add a pinch of mustard seeds, a red chili and a few curry leaves. Mix in with any curry and serve. Curry Bases : Tamarind, yogurt, tuvar dal & coconut. Preferred fats : Sesame oil ( Tamilnadu), Peanut oil( Andhra) , Ghee, Coconut oil ( Kerala). Protein Source: Lentils (Masoor dal, Mung dal, Channa Dal, Tuvar dal), Fish and seafood), Chicken, Mutton & eggs. Beef is common in Kerala due to the Syrian Christian / Arab influence & Pork was popularized by the Portuguese along the west coast. Common Vegetables: Eggplant, String beans, broad beans, French beans, Cauliflower, Radish, Potato, Squash, Ridge gourd, Drumstick, Spinach, raw banana, yam, colocasia Pumpkin, Squash, Bitter gourd. Souring agents : Tamarind, Kokkum, Green mangoes, yogurt, tomatoes . Shopping List for making basic Curries Coconut, yogurt, tamarind paste , Tuvar dal – 500 gms, Oil – 100ml, Mustard, coriander seeds, turmeric powder, pepper, Red chili, Green chili, – 50 gms. Vegetables, Salt, Sugar – as needed. Curry leaves, asafetida, cumin, – 50 gms. Download Posters : Tamil cuisine 1, Tamil Cuisine 2, Basic Indian curries , Basic South Indian Curies, North Indian Curries poster 1, poster 2 www.ramkicooks.blogspot.com
2.: Dry Vegetable Curry (Poriyal / Kura / Paalya / Kari) (Stir fried and flavoured vegetables) Basic Recipe : Take a handful of boiled vegetables. Mix in two pinches of salt, universal flavouring (fried mustard, curry leaves and red chili – see side bar) and stir fry for a few minutes. See 1001 Dry vegetable curries.
3.: Cooked Yogurt Curry (More Kulambu / Mosaru Baaji/ Pulissery)(Vegetables simmered in flavoured yogurt) Basic Recipe : Take a handful of raw / cooked and chopped vegetables. Blend a cup of yogurt with a green chili,two pinches of grated coconut, salt and a pinch of turmeric powder. Mix in universal flavouring. Stir and cook on gentle flame for 5 minutes, stirring often. See 1001 More Kulambu for variations.
4.: Tamarind curry (Kulambu / Pulusu / Pulingari) (Vegetables / meat/ sea food simmered in flavoured tamarind water) Basic Recipe : Take a spoon of tamarind paste dissolved in a cup of water. Mix in two pinches of salt, coriander powder, chili powder, a pinch of turmeric powder, sugar / jaggery. Add half a handful of chopped and boiled vegetables. Cook on gentle heat for 10 minutes. Mix in universal flavouring. See 1001 Kulambu, 1001 Pulusu for variations.
5.: Lentil Curry . (Paruppu/ Pappu / Thove/ Parippu) ( Boiled and flavoured lentils). Basic Recipe : To a cup of lentils ( tuvar dal / Mung dal) add two cups of water, a pinch of turmeric and two pinches of salt. Add to a pressure cooker and pressure cook for three whistles. See 1001 Paruppu Masiyal, 10 Pappu
6.: Coconut Curries (Aviyal / Kaalan/ Erissery) (Vegetables simmered coconut – chili- cumin paste) Basic Recipe : Aviyal : Take a handful of chopped coconut. Blend to a paste with a green chili, two pinches of cumin and salt. Mix in a cup of yogurt. Mix in a handful of chopped and boiled vegetables and a spoon of coconut oil. See 10 Simple Aviyals, 1001 Aviyal for variations.
7.: Tamarind – lentil Curry (Sambar) (Vegetables simmered in flavoured tamarind water and boiled lentils) Basic Recipe : Take a spoon of tamarind paste dissolved in a cup of water. Mix in two pinches of salt, coriander powder, chili powder, a pinch of turmeric powder. Mix in a handful of boiled tuvar dal. Add half a handful of chopped and boiled vegetables. Cook on gentle heat for 10 minutes. Mix in universal flavouring. See 1001 Sambar for variations.
8.: Tamarind / lentil thin curry (Rasam/ Chaaru / Saaru):(Flavoured tamarind water and lentil stock ) Basic Recipe : Take half a spoon oftamarind paste. Mix in a cup of water / lentil stock ( the water in which lentils has been boiled). Mix in a pinch of coriander powder, cumin powder, pepper powder and two pinches of salt. Bring to a simmer and add universal flavouring. See1001 Rasam for variations.
9.: Coconut - Lentil Curry (Kootu/ Kootu kari) (Vegetables andboiled lentils simmered in coconut – chili- cumin paste) Basic Recipe : Take a handful of chopped coconut. Blend to a paste with a green chili, two pinches each of cumin and salt. Mix in a handful of cooked lentils ( tuvar dal / chana dal / Mung dal). Mix in a handful of chopped and boiled vegetable and half a cup of water. Simmer for five minutes. Add universal flavouring. See 1001 Kootu for variations.
10.: Blended Curries (Thogayal / Pachadi / Chutney) (Goodies blended to a paste with tamarind, salt and chilies) Basic Recipe : Take a handful of coconut ( or salad vegetables / cooked vegetables / roasted dal). Blend to a paste with a bit of tamarind paste, a chili ( dry / fresh) and two pinches of salt. Add universal flavouring and serve. See 1001 Thogayal, 1001 Paruppu Thogayal, 1001 Coconut Chutney for variations.

One Page CookbooksNorth Indian Curry Families – A Primer
This cookbook details curry families common to the eight north Indian states – Kashmir, Punjab, Haryana, Himachal Pradesh, Uttar Pradesh Uttaranchal, Madhya Pradesh & Chhattisgarh. Treat this as a primer. Learning the nuances takes a lifetime! All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Raita Fry eggplant fingers. Mix in yogurt with a pinch of pepper, salt and two pinches of sugar. Serve with mustard red chili tadka.	North Indian cuisine building blocks : Wheat, Vegetables, Spinach, Dals, Milk, Onion, tomato & Yogurt. Key Starches : Wheat, Millets (Ragi, Jowar, & Bajra in rural areas). Typical breakfast:: Roti, Poori / Paratha, with potato curry / dal / pickles, Khichidi ( rice – lentil porridge). Typical Lunch : Leavened / Unleavened flatbreads is served with one or two curries and dal. A meat curry might also be served. Onions / green chili / a simple salad and a lemon wedge accompany the meal. Key Flavourings: Cumin, Ginger, garlic, chilies, mint, coriander seeds, garam masala. Universal North Indian Flavouring : Heat a spoon of oil. Add a pinch of cumin, Mix in with any curry and serve. Curry Bases : Onion - tomato, yogurt, dal & coconut, dairy products Preferred fats : Butter, Ghee, Mustard oil, Peanut oil. Protein Source: Lentils (Masoor dal, Mung dal, Channa Dal, Tuvar dal), Chicken, Mutton & eggs. Beef / Pork are uncommon. Common Vegetables: Eggplant, String beans, French beans, Cauliflower, Radish, Potato, Ridge gourd, Spinach, Pumpkin, Squash, okra Souring agents : Dried mango powder, Green mangoes, yogurt, tomatoes, dried pomegranate seeds. Desserts : Sweets from cooked down milk (Kheer), Sweets from milk solids (Thrittipal/ Palgova), Sugar syrup based sweets ( Mysorepak, Laddoo) are common. Shopping List for making basic Curries Coconut, yogurt, tamarind paste , Tuvar dal – 500 gms, Oil – 100ml Mustard, coriander seeds, turmeric powder, pepper, Red chili, Green chili, – 50 gms Vegetables, Salt, Sugar – as needed Curry leaves, asafetida, cumin, – 50 gms www.ramkicooks.blogspot.com Download Posters : Tamil cuisine 1, Tamil Cuisine 2, Basic Indian curries , Basic South Indian Curies, North Indian Curries poster 1, poster 2 Kitchen Virgin Survival Manual
2.: Sukhi Sabji (Lentil Curry) or curries( Muga dali, Koltha Dali)
3.: Kadi (Cooked yogurt curries ).Take a handful of boiled potatoes. Mix in a pinch of chopped ginger, green chilies, a dash of mustard oil, half a handful of finely chopped onion and a pinch each of salt, cumin powder and chili powder. Used fried/ grilled and mashed veggies and chakata becomes bharta.
4.: Saag (stir-fried dry curries). Heat four spoons of oil. Add two handful of okra cut into thick slices. Stir and cook for 5 minutes. Mix in a bit of ginger garlic paste, two pinches of salt, chili powder and a pinch of turmeric powder. Stir and cook till dry.
5.: Dopyaza . (Sweet & Sour curries) Heat a spoon of oil. Add two pinches of punch phutan and fry. Add a half a handful of chopped onion. Stir and cook for 2 minutes. Add a chopped green chilli. Add a handful of chopped tomato, a pinch of turmeric powder, two pinches of sugar and three pinches of salt. Stir and cook for five minutes. Mix in some water if needed.
6.: Masala (Spinach based curries) Heat a spoon of oil. Add two pinches of punch phutana and fry. Add two dry red chilies and a half a handful of chopped onion. Stir and cook for two minutes. Add half a handful each of chopped potato and eggplant. Sprinkle a handful of water and cook for 3-5 minutes. Add two handfuls of chopped spinach and three pinches of salt. Stir and cook till vegetables are done.
7.: Korma (Mixed vegetable curry) Take a handful each of maida (refined flour), besan( gram flour) & rava( cream of wheat). Mix in a handful of finely chopped onion, two green chilies, a few pinches of chopped cilantro and three pinches of salt. Mix in water to make a thick, soupy batter. Pour on a hot, non stick skillet and spread into a thin round. Pour some oil around it. Cook both sides.
8.:. Sour Korma (Besara : Mustard paste based curries) Heat a spoon of mustard oil. Add two pinches of punch phutan and fry. Add a handful of chopped and boiled vegetables, a pinch of turmeric powder and two pinches of salt. Stir and cook for a minute. Blend / crush three pinches of mustard, a dry red chili and two garlic cloves to a paste. Mix in a cup of water. Add to pan. . Cook for 5-10 minutes.Can add fried badis, chopped fish, prawns, spinach in place of vegetables). Saru Besara ( colocasia), Badi Besara , Lau Besara , Sajana Chhuin(MUNGA) Besara , Chhatu Besara (Oyster Mushrooms), Bhendi Besara, Machha Besara
9.: Dal (Mildly spiced vegetables )Heat half a spoon of oil. Add a pinch of panch phutana. Add half a handful of chopped onions. Stir for a minute. Add a bit of ginger garlic paste, a chopped green chili, half a cup of water / milk, two pinches of salt and a handful of chopped and boiled mixed vegetables ( (banana, eggplant, potato, ridge gourd, raw papaya etc). (Optionally mix in half a spoon of oil). Omit the water / milk, cook it into a dry curry and it becomes Bhaja Santula.
10.: Bhartha (Dal – Vegetable curry) In a pressure cooker with the lid open, heat a spoon of ghee. Add two pinches of cumin, two dry red chilies, a pinch of chopped ginger and a handful of chopped mixed vegetables (papaya, radish, banana, yam). Add a handful of dal, , a pinch each of turmeric powder, two pinches each of cumin powder, chili powder & 3 pinches of salt. Close and pressure cook for two whistles. (Can use tuvar dal, chana dal, horse gram or a mix of dals)

One Page Cookbooks North Indian Curry Families – A Primer
This cookbook details curry families common to the eight north Indian states – Kashmir, Punjab, Haryana, Himachal Pradesh, Uttar Pradesh Uttaranchal, Madhya Pradesh & Chhattisgarh. Treat this as a primer. Learning the nuances takes a lifetime! All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Raita Fry eggplant fingers. Mix in yogurt with a pinch of pepper, salt and two pinches of sugar. Serve with mustard red chili tadka.	North Indian cuisine building blocks : Wheat, Vegetables, Spinach, Dals, Milk, Onion, tomato & Yogurt. Key Starches : Wheat, Millets (Ragi, Jowar, & Bajra in rural areas). Typical breakfast:: Roti, Poori / Paratha, with potato curry / dal / pickles, Khichidi ( rice – lentil porridge). Typical Lunch : Leavened / Unleavened flatbreads is served with one or two curries and dal. A meat curry might also be served. Onions / green chili / a simple salad and a lemon wedge accompany the meal. Key Flavourings: Cumin, Ginger, garlic, chilies, mint, coriander seeds, garam masala. Universal North Indian Flavouring : Heat a spoon of oil. Add a pinch of cumin, Mix in with any curry and serve. Curry Bases : Onion - tomato, yogurt, dal & coconut, dairy products Preferred fats : Butter, Ghee, Mustard oil, Peanut oil. Protein Source: Lentils (Masoor dal, Mung dal, Channa Dal, Tuvar dal), Chicken, Mutton & eggs. Beef / Pork are uncommon. Common Vegetables: Eggplant, String beans, French beans, Cauliflower, Radish, Potato, Ridge gourd, Spinach, Pumpkin, Squash, okra Souring agents : Dried mango powder, Green mangoes, yogurt, tomatoes, dried pomegranate seeds. Desserts : Sweets from cooked down milk (Kheer), Sweets from milk solids (Thrittipal/ Palgova), Sugar syrup based sweets ( Mysorepak, Laddoo) are common. Shopping List for making basic Curries Coconut, yogurt, tamarind paste , Tuvar dal – 500 gms, Oil – 100ml Mustard, coriander seeds, turmeric powder, pepper, Red chili, Green chili, – 50 gms Vegetables, Salt, Sugar – as needed Curry leaves, asafetida, cumin, – 50 gms www.ramkicooks.blogspot.com Download Posters : Tamil cuisine 1, Tamil Cuisine 2, Basic Indian curries , Basic South Indian Curies, North Indian Curries poster 1, poster 2 Kitchen Virgin Survival Manual
2.: Sukhi Sabji (Lentil Curry) or curries( Muga dali, Koltha Dali)
3.: Kadi (Cooked yogurt curries ).Take a handful of boiled potatoes. Mix in a pinch of chopped ginger, green chilies, a dash of mustard oil, half a handful of finely chopped onion and a pinch each of salt, cumin powder and chili powder. Used fried/ grilled and mashed veggies and chakata becomes bharta.
4.: Saag (stir-fried dry curries). Heat four spoons of oil. Add two handful of okra cut into thick slices. Stir and cook for 5 minutes. Mix in a bit of ginger garlic paste, two pinches of salt, chili powder and a pinch of turmeric powder. Stir and cook till dry.
5.: Dopyaza . (Sweet & Sour curries) Heat a spoon of oil. Add two pinches of punch phutan and fry. Add a half a handful of chopped onion. Stir and cook for 2 minutes. Add a chopped green chilli. Add a handful of chopped tomato, a pinch of turmeric powder, two pinches of sugar and three pinches of salt. Stir and cook for five minutes. Mix in some water if needed.
6.: Masala (Spinach based curries) Heat a spoon of oil. Add two pinches of punch phutana and fry. Add two dry red chilies and a half a handful of chopped onion. Stir and cook for two minutes. Add half a handful each of chopped potato and eggplant. Sprinkle a handful of water and cook for 3-5 minutes. Add two handfuls of chopped spinach and three pinches of salt. Stir and cook till vegetables are done.
7.: Korma (Mixed vegetable curry) Take a handful each of maida (refined flour), besan( gram flour) & rava( cream of wheat). Mix in a handful of finely chopped onion, two green chilies, a few pinches of chopped cilantro and three pinches of salt. Mix in water to make a thick, soupy batter. Pour on a hot, non stick skillet and spread into a thin round. Pour some oil around it. Cook both sides.
8.:. Sour Korma (Besara : Mustard paste based curries) Heat a spoon of mustard oil. Add two pinches of punch phutan and fry. Add a handful of chopped and boiled vegetables, a pinch of turmeric powder and two pinches of salt. Stir and cook for a minute. Blend / crush three pinches of mustard, a dry red chili and two garlic cloves to a paste. Mix in a cup of water. Add to pan. . Cook for 5-10 minutes.Can add fried badis, chopped fish, prawns, spinach in place of vegetables). Saru Besara ( colocasia), Badi Besara , Lau Besara , Sajana Chhuin(MUNGA) Besara , Chhatu Besara (Oyster Mushrooms), Bhendi Besara, Machha Besara
9.: Dal (Mildly spiced vegetables )Heat half a spoon of oil. Add a pinch of panch phutana. Add half a handful of chopped onions. Stir for a minute. Add a bit of ginger garlic paste, a chopped green chili, half a cup of water / milk, two pinches of salt and a handful of chopped and boiled mixed vegetables ( (banana, eggplant, potato, ridge gourd, raw papaya etc). (Optionally mix in half a spoon of oil). Omit the water / milk, cook it into a dry curry and it becomes Bhaja Santula.
10.: Bhartha (Dal – Vegetable curry) In a pressure cooker with the lid open, heat a spoon of ghee. Add two pinches of cumin, two dry red chilies, a pinch of chopped ginger and a handful of chopped mixed vegetables (papaya, radish, banana, yam). Add a handful of dal, , a pinch each of turmeric powder, two pinches each of cumin powder, chili powder & 3 pinches of salt. Close and pressure cook for two whistles. (Can use tuvar dal, chana dal, horse gram or a mix of dals)

One Page Cookbooks South Indian Curry Families – A Primer
This cookbook details curry families common to the four south Indian states – Andhra, Tamilnadu, Kerala & Karnataka. Treat this as a primer. Learning the nuances takes a lifetime! All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Raw Yogurt Curry (Thayir Pachadi /Perugu Pachadi) (Raw / cooked vegetables mixed in yogurt). Basic Recipe : Take a handful of raw / cooked and chopped vegetables. Mix in a cup of yogurt and two pinches of salt. See 1001 Thayir Pachadi / 1001 Tambli for variations.	South Indian cuisine building blocks : Rice, Millets, Vegetables, Spinach, Tuvar dal, urad dal, Coconut, Tamarind & Yogurt. Key Starches : Rice, Millets (Ragi & Bajra in rural areas). Typical Urban breakfast:: A batter of soaked and ground rice and urad dal is left to ferment overnight and is steamed into small cakes (Idli), or large, thin and crispy crepes ( Dosa), or pancakes (Uttappam). Poori ( deep fried unleavened, wheat flatbread) / Pongal ( Rice & lentil porridge) / Upma (Cereal grits porridge) are also common- All these are served with a variety of chutneys./ sambar. Typical Rural breakfast : Rice soaked in water overnight or a porridge made from ragi / bajra flour is mixed with a pinch of salt and some buttermilk. It is drunk accompanied by a pickle. Lunch : Rice is served with a one or two curries listed here. Rice is also eaten mixed with a Spiced lentil powder ( Podi) at the beginning of a meal and and with yogurt at the end. ( See 1001 Podi for variations) Key Flavourings: Mustard, asafetida, red chilies, curry leaves, turmeric, coriander seeds, cumin. Universal South Indian Flavouring : Heat a spoon of oil. Add a pinch of mustard seeds, a red chili and a few curry leaves. Mix in with any curry and serve. Curry Bases : Tamarind, yogurt, tuvar dal & coconut Preferred fats : Sesame oil, Peanut oil, Ghee, Protein Source: Lentils (Masoor dal, Mung dal, Channa Dal, Tuvar dal), Fish and seafood), Chicken, Mutton & eggs. Beef is common in Kerala due to the Syrian Christian / Arab influence & Pork was popularized by the Portuguese along the west coast. Common Vegetables: Eggplant, String beans, broad beans, French beans, Cauliflower, Radish, Potato, Squash, Ridge gourd, Drumstick, Spinach, raw banana, yam, colocasia Pumpkin, Squash, Bitter gourd. Souring agents : Tamarind, Kokkum, Green mangoes, yogurt, tomatoes . Desserts : Sweets from cooked down milk (Payasam), Sweets from milk solids (Thrittipal/ Palgova), Sugar syrup based sweets ( Mysorepak, Laddoo) are common. Shopping List for making basic Curries Coconut, yogurt, tamarind paste , Tuvar dal – 500 gms, Oil – 100ml Mustard, coriander seeds, turmeric powder, pepper, Red chili, Green chili, – 50 gms Vegetables, Salt, Sugar – as needed Curry leaves, asafetida, cumin, – 50 gms www.ramkicooks.blogspot.com Download Posters : Tamil cuisine 1, Tamil Cuisine 2, Basic Indian curries , Basic South Indian Curies, North Indian Curries poster 1, poster 2
2.: Dry Vegetable Curry (Poriyal / Kura / Paalya / Kari) (Stir fried and flavoured vegetables) Basic Recipe : Take a handful of boiled vegetables. Mix in two pinches of salt, universal flavouring (fried mustard, curry leaves and red chili – see side bar) and stir fry for a few minutes. See 1001 Dry vegetable curries for variations.
3.: Cooked Yogurt Curry (More Kulambu / Mosaru Baaji/ Pulissery)( Vegetables simmered in flavoured yogurt) Basic Recipe : Take a handful of raw / cooked and chopped vegetables. Blend a cup of yogurt with a green chili, two pinches of grated coconut, salt and a pinch of turmeric powder. Mix in universal flavouring. Stir and cook on gentle flame for 5 minutes, stirring often. See 1001 More Kulambu for variations.
4.: Tamarind curry (Kulambu / Pulusu / Pulingari) (Vegetables / meat/ sea food simmered in flavoured tamarind water) Basic Recipe : Take a spoon of tamarind paste dissolved in a cup of water. Mix in two pinches of salt, coriander powder, chili powder, a pinch of turmeric powder, sugar / jaggery. Add half a handful of chopped and boiled vegetables. Cook on gentle heat for 10 minutes. Mix in universal flavouring. See 1001 Kulambu, 1001 Pulusu for variations.
5.: Lentil Curry . (Paruppu/ Pappu / Thove/ Parippu) ( Boiled and flavoured lentils). Basic Recipe : To a cup of lentils ( tuvar dal / Mung dal) add two cups of water, a pinch of turmeric and two pinches of salt. Add to a pressure cooker and pressure cook for three whistles. See 1001 Paruppu Masiyal, 10 Pappu for variations.
6.: Coconut Curries (Aviyal / Kaalan/ Erissery) (Vegetables simmered coconut – chili- cumin paste) Basic Recipe : Aviyal : Take a handful of chopped coconut. Blend to a paste with a green chili, two pinches of cumin and salt. Mix in a cup of yogurt. Mix in a handful of chopped and boiled vegetables and a spoon of coconut oil. See 10 Simple Aviyals, 1001 Aviyal for variations.
7.: Tamarind – lentil Curry (Sambar) (Vegetables simmered in flavoured tamarind water and boiled lentils) Basic Recipe : Take a spoon of tamarind paste dissolved in a cup of water. Mix in two pinches of salt, coriander powder, chili powder, a pinch of turmeric powder. Mix in a handful of boiled tuvar dal. Add half a handful of chopped and boiled vegetables. Cook on gentle heat for 10 minutes. Mix in universal flavouring. See 1001 Sambar for variations.
8.:. Tamarind / lentil thin curry (Rasam/ Chaaru / Saaru):(Flavoured tamarind water and lentil stock ) Basic Recipe : Take half a spoon oftamarind paste. Mix in a cup of water / lentil stock ( the water in which lentils has been boiled). Mix in a pinch of coriander powder, cumin powder, pepper powder and two pinches of salt. Bring to a simmer and add universal flavouring. See 1001 Rasamfor variations.
9.: Coconut - Lentil Curry (Kootu/ Kootu kari) (Vegetables andboiled lentils simmered in coconut – chili- cumin paste) Basic Recipe : Take a handful of chopped coconut. Blend to a paste with a green chili, two pinches each of cumin and salt. Mix in a handful of cooked lentils ( tuvar dal / chana dal / Mung dal). Mix in a handful of chopped and boiled vegetable and half a cup of water. Simmer for five minutes. Add universal flavouring. See 1001 Kootu for variations.
10.: Blended Curries (Thogayal / Pachadi / Chutney) (Goodies blended to a paste with tamarind, salt and chilies) Basic Recipe : Take a handful of coconut ( or salad vegetables / cooked vegetables / roasted dal). Blend to a paste with a bit of tamarind paste, a chili ( dry / fresh) and two pinches of salt. Add universal flavouring and serve. See 1001 Thogayal, 1001 Paruppu Thogayal, 1001 Coconut Chutney for variations.