SAADA RASAM
Items required:-
1.Thuvarapparippu——1 1/2 table spoon
2.Red chilly -2 nos
3.Pepper ——–1 tea spoon
4.Kothamalli vidai ——1 table spoon
Procedure:-
Put all the above items into dry mixie bowl and grind into a fine powder form.Take 2cups of water in a Vanali,put one small spoon of manjappodi,of nellikkai size seedless tamarind and one tea spoon of table salt,powdered perunkayam 2or 3 gms ,and close it with a lid and heat it on high flame for 10 or 12 mts. Also chop one tomato and cut it into very small cubes,and grind 50% of tomato in a mixie by adding some water, and pour this as well as the cubes into the vanali ; add 2or 3 cups of water along with it and taste for salt add if necessary. Add 1/2 tea spoon of jaggery( 5gms) to it and boil it for just 5mts.Now transfer the contents to a vessel and close it with a lid.Take one table spoon of oil and heat it and put 1/2 tea spoon of mustrad (KADUGU) ,1/2 tea spoon of Jeerakam,and 1 no: chopped green chilly in fine form and put it into the vanali and heat it till u hear the cracking sound,and then put it into the container with a lid,and
now it is ready for serving.U must have fried pappadams ,when u take the meals.
U can grind 6 flakes of garlic and add to it before boiling. Now, it is
Poondu Rasam. U have got 2 varieties of rasams now.
Prepare and enjoy .
EQUIVALENTS OF ITEMS USED:-

1. KADUGU '"MUSTRAD SEED
2 JEERAGAM '"CUMIN SEEDS '"JEERA
3 MANJAPPODI '"TURMERIC POWDER '"HALDI
4 PERUNKAYA POWDER '"ASAFOETIDA POWDER
5 NELLIKKAI SIZE '" GLASS PEBBLE SIZE
6 VAANALI'"SEMI CIRCULAR SHAPED FRYING PAN
7 THUVARAPPARIPPU '" TOOR DHAL
8. KOTHAMALLI VIDHAI'"COARIANDER SEEDS'"SBOOT DHANIA
9 KARUVEPPILAI'"CURRY LEAVES'"KARI PATTA
10 KOTHAMALLI LEAVES'"COARIANDER FRESH'"HARA DHANIA

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SARADAI KUZHAMBU

PROCEDURE:-

Take a half cut piece of Yam and cut it into rectangular pieces of size 1 inch by ¾inch. YAM– -IS CHENAI in Malayalam.Take 2 big pieces onion and cut them into thin semicircular pieces ( vala-vala aayittu ). Take a semicircular frying pan (cheena chatti ) and pour one tea spoon of oil and heat it. Add small qty of manjal podi and kayappodi along with chopped onions and mix well. After 2 mts transfer it into a plate. Wash the chopped yam pieces.Take 2 tea spoons of oil in the pan and heat it. Put the chopped yam along with little kayappodi and manjappodi turn it well. Pour 2 or 3 cups of water and 1 ½ table spoons of table salt.Close the pan with its lid and heat it on high flame for 10 mts and then on low flame. Take 1green chilly and 1 red chilly, 12 pcs of garlick pallus from one bunch of garlicks. Also take 1 cup of grated cocoanut,3 pcs of fried onions. Add water in the mixie bowl put all the above things into it and grind them well.Transfer this semi paste into the pan along with the fried onions and add one or two cups of water and stir it with a karandi.Now add 2 karandies of butter milk.Taste it and add salt if required.Pour the contents into a vessel and close the vessel.Add kariveppilai& kothamalli after chopping them into small pcs.Take table spoon of gingiley oil and get mustard & vendhayam friedand pour it on to the kozhambu.

Sarada Kozhambu is ready.