Tag Archives: tamarind paste

Til Chutney (Ellu)

Til Chutney (Ellu)

Til seeds with spices makes an exciting dip!
Til chutney goes well with dosa and idly. It is a very popular chutney.


Til seeds – 2 tablespoons

Grated coconut – 1/2 cup

Red chillies – 2 to 3 nos.

Tamarind paste – gooseberry size

Curry leaves – 3 to 4 nos.

Mustard seeds – 1/4 teaspoon

Oil – 1 teaspoon

Salt – as desired


Til Chutney

Til Chutney Served With Dosa



1. Fry til seeds in a dry pan until it turns light golden color and cool it. Make sure you do not burn it because it will change the taste completely.

2. In the same pan, heat 1 teasoon oil, add mustard seeds and curry leaves. Let it sizzle. Switch off the stove.

2. Grind til seeds, tamarind paste, coconut, red chillies, and salt to a fine paste.

3. Garnish the chutney using the mustard seeds and curry leaves.

Now, Til Chutney is ready!!!

ServeDosas & Idlis and Snacks & Starters

Peerkankai Thoel Thogayal (Ridgegourd Skin Chutney)

Peerkangai Thoel Thuvayal

Ridgegourd Skin Chutney

Turning a Waste Into a Healthy Chutney!


Ridge Gourd (Peerkankai)- 1

Red Chillies – 2

Urad Dal – 2 tablespoons

Tamarind – Gooseberry Size

Asafoetida – a Pinch

Mustard Seeds – 1/2 teaspoon

Curry Leaves – 1 Sprig

Oil – 1-2 teaspoons



1. Remove the skin of the ridgegourd and cut it into medium pieces.

2. In a pan, heat 1 teaspoon of oil. Add asafoetida, Urad Dal, red chillies, and ridgegourd skin pieces. Fry till the ridgegourd skins turns light brown. Then, add tamarind paste and fry for two-three minutes. Cool it down.

3. First put the Urad Dal, red chilli, asafoetida, tamarind paste, and salt in the mixie and grind it to a powder. Then, add ridgegourd pieces and grind it again in pulse mode for few seconds.

4. In the same pan, heat 1 teaspoon of oil and splutter the mustard seeds and curry leaves. Add these to the thuvaiyal.

Now, Peerkangai Thoel Thogayal (Ridgegourd Skin Chutney) is ready!

Serve. Rice with little ghee, Idli, and Dosa.

Pineapple Rasam | Easy Pineapple Rasam Recipe

Pineapple Rasam

A very easy and tasty rasam!

Preparation Time. 5 minutes
Cook Time. 20 minutes
Recipe Category. Main
Recipe Cuisine. Indian
Serves. 3


Pineapple – 2 big pieces (Peel the skin off)
Toor dal (thuvaram paruppu) – 1/2 cup (to pressure cook)
Toor dal (thuvaram paruppu) – 1 teaspoon (for seasoning)
Channa dal (kadalai paruppu) – 1/2 teaspoon
Tamarind – 1 small lemon size
Red chillies (kanja molaga) – 2 nos.
Coriander seeds (daniya vidhai) – 1/2 teaspoon
Cumin seeds (jeeragam) – 1/2 teaspoon
Curry leaves (karuvepillai) – 1 sprig
Peppercorns (milagu) – 1/2 teaspoon
Asafoetida (perungayam) – 1 pinch
Salt – as desired
Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.


1.  Pressure cook 1/2 cup of toor dal using 2 cups of water. Meantime, extract tamarind paste by adding 1 cup of water to the tamarind.
2. Keep the tamarind paste aside. Grind Pineapple coarsely to form a puree.  Reserve 3 tablespoon of some tiny Pineapple pieces to add it to the final stage of rasam. Filter the puree and keep it aside.

3. In a small pan, heat 1 teaspoon oil. Add coriander seeds, red chillies, peppercorns, Channa dal (kadalai paruppu), Toor dal (thuvaram paruppu), and cumin seeds. Fry until the dals turn golden color. In a mixie/blender, add the fried ingredients along with cumin seeds. Without adding water, grind it to form a coarse powder.

4. In a large pan, heat 2 teaspoons of oil. Add mustard seeds and when it splutters, add curry leaves followed by tamarind paste. Add salt and asafoetida. Boil the tamarind paste well, and then add ground coarse powder. Boil for two more minutes.

5. Now add boiled and mashed Toor dal (thuvaram paruppu). Boil well. Add the ground Pineapple puree and tiny bits of Pineapple to the boiling rasam, and boil for one more minute. You will see bubbles and foam forming on the corners of the pan. At this time, switch off the stove

Now, Pineapple Rasam is ready!

Serve. With Rice, Turnip Poriyal, Potato Podimass, Potato and Egg Poriyal, Potato Broccoli Fry, Plantain Fry, Kovakkai Urulai Poriyal, Chettinadu Cauliflower Fry, Brussels Sprouts Stir Fry, Broccoli Usili, Brinjal Rajma Masala, Brinjal Pirattal, Brinjal Pepper Masala, Avarakkai Verkadalai Poriyal, Beans and Carrot Poriyal, Plantain Poriyal  

Poondu Rasam (Garlic Rasam)

Garlic Rasam


Garlic Cloves (Poondu) – 4 nos.

Tamarind paste – lemon size

Asafoetida (Perungayam) – 1/4 teaspoon

Pepper powder (Milagu thool) – 1/2 teaspoon

Red chillies – 4 nos.

Salt – as desired

Water – 2 cups

To Season

Oil – 1/4 teaspoon

Curry leaves (Karuvepillai) – 1 sprig (kothu)

Mustard seeds (Kadugu) – 1/2 teaspoon


Nutritional Facts of Poondu Rasam


1. Boil the tamarind paste using 2 cups of water and salt. Add asafoetida.

Note. You can also add 3-4 garlic cloves while boiling the tamarind paste.

Garlic Rasam


2. Grind red chillies, pepper powder, and garlic cloves into a fine paste.

Garlic Rasam


3. Add the ground redchilli-pepper powder-garlic paste to the boiling rasam. Once the rasam has boiled enough (has bubbles on the sides of the pan – refer the below picture), stop boiling further more.

Garlic Rasam


4. In a pan, heat 1/4 teaspoon of oil. Add mustard seeds, and let it splutter. Now, add curry leaves and then finally, add this seasoning to the rasam.

Garlic Rasam


Now, Poondu Rasam (Garlic Rasam) is ready!


Garlic Rasam


Serve. With Rice and Poriyal & Varuval

Bisi Bele Bath/Sambar Rice


Raw rice – 2 cups

Toor dal (Thuvaram paruppu) – 1/2 cup

Vegetables – carrot,potato,cabbage,peas,drumstick etc. (You can add any vegetable)

Chopped big onion – 1 cup

Chopped tomatoes – 4 nos.

Tamarind – 1 lemon size (need 2 cups of tamarind paste)

Turmeric powder (Manjal tool) – 1/2 to 1 teaspoon

Oil – 3 tablespoons

Salt – as desired

Mustard seeds (Kadugu) – 1 teaspoon

Urad dal (Ulutham paruppu) – 1 teaspoon

Curry leaves (Karuvepillai) – little

Coriander leaves (Kothamalli) – little

Ghee – 1 teaspoon

Fry and Grind 

Red chillies – 6 to 8 nos.

Coriander seeds (Kothamalli vidhai) – 1 tablespoon

Channa dal (Kadalai paruppu) – 1 tablespoon

Coconut gratings – 1 tablespoon

Fenugreek seeds (Vendhayam) – 1 teaspoon

Asafoetida (Perungayam) – little

Cumin seeds (Jeeragam) – 1 teaspoon

Poppy seeds (Kasa kasa) – 1 tablespoon

Cloves – 2 nos.

Urad dal (Ulutham paruppu) – 1 tablespoon

Oil – 1 teaspoon


1. Fry the ingredients listed under “Fry and Grind” with 1 teaspoon of oil. When ingredients turn light brown, switch off the stove.

2. Let the fried ingredients come to a room temperature then grind the ingredients coarsely without adding water.


3. In a cooker, add raw rice, toor dal, 6 cups of water, salt, and turmeric powder. Cook till the rice and dal are done.

  • Amount of water to cook both the dal and rice depends on the quality of the rice and dal. Make sure you add atleast  6 cups of water (4 cups for rice and 2 cups for dal).


4. Heat oil in a wide bottomed pan. Add mustard seeds and let it splutter. Then add urad dal followed by onions. Fry onions till they turn transparent.


5. Add the vegetables and saute for few minutes until they become little tender. Once vegetables become little soft, add tomatoes and salt and fry for few minutes.


6. Add tamarind paste (2 cups) and boil for few minutes. Then, add curry leaves and the ground paste.

  • Make sure you add tamarind paste only after the vegetables are cooked.


7. Add the boiled tamarind mixture to the dal and rice mixture present in the cooker. Mix well and then add 1 teaspoon Ghee to the Bisi Bele Bath and mix well once again.


Now, Bisi Bele Bath is ready!

Serve. Poriyal & Varuval

Vendekka Sadham/Lady’s Finger Rice/Bhindi Rice

Recipe Reference: Mrs. Bhanumathi Ramesh


Lady’s finger (Vendekka) – 10 nos.
Boiled rice – 1 cup
Thick tamarind paste – 1 tablespoon
Turmeric powder (Manjal thool) – 1/2 teaspoon
Chilli powder (Milaga thool) – 1 teaspoon
Red chillies (Kanja molaga) – 4 nos.
Channa dal (Kadalai paruppu) – 1 teaspoon
Cinnamon (Pattai) – 2 nos.
Cashews (Mundhiri paruppu) – 10 nos.
Mustard seeds (Kadugu) – 1 teaspoon
Curry leaves – 10 leaves
Oil – 1 tablespoon
Salt – as desired


1. Slit the center of the lady’s finger (vendekka) using a small knife. Do not break or cut it into two. In a pan, heat oil and add all the split ladies’ finger and fry them for 2 minutes.

2. While frying ladies’ finger, add turmeric powder and fry well. Then add salt, thick tamarind paste, and chilli powder. Fry for few minutes till the tamarind paste and chilli powder are well absorbed by the ladies’ finger. Keep the fried ladies’ finger separately.

3. In a pan, heat oil and add mustard seeds, red chillies, channa dal, cinnamon, cashews, and turmeric powder (very little).

4. Then add boiled rice, salt, and curry leaves. Finally, add the fried ladies’ finger to the boiled rice and mix well.

Now, Vendekka Sadham (Ladies’ finger rice) is ready! 

Serve. With spicy sidedish – Poriyal & Varuval

Sending this to

Cooking Healthy In Hurry by Archana’s Kitchen

Chennai Fish Kuzhambu


Fish simmered in tamarind juice! Nothing less than fantastic!
I learned this recipe from a friend. Chennai Fish Kuzhambu needs only basic ingredients such as ghee, tamarind paste, and poppy seeds. I believe the key ingredient is the ghee. A hint of ghee gives this kuzhambu its tangy and subtle flavor. I boiled this kuzhambu for about 5 minutes and then thought whether I had made a serious mistake of trying this recipe. I was also wondering how can my friend be wrong…why would she even tell me if it had not come out well for her?
While all this was going on in my head, my husband was eagerly waiting for this delicious kuzhambu. The name Chennai Fish Kuzhambu itself created a huge expectation in him. He was very hungry too. I seriously thought I made a mistake.
Believe it or not, as time passed by, say after 10 minutes, the smell of the ghee together with the tamarind paste gave away good aroma as well as the desired taste. The kuzhambu, at the end, tasted fantastic. We had the kuzhambu for the next day as a sidedish for idly. Fish Kuzhambu usually tastes well the next day. I thank my friend for sharing this fantastic Chennai Fish Kuzhambu. Even now, when I think of this kuzhambu, my taste buds go high.

Fish – 5

Chopped Onion – 1

Tamarind Water- 1 Cup

Garlic Pods – 6

Cumin Seeds – 1 Teaspoon

Mustard Seeds – 1 Teaspoon

Poppy Seeds (Kus Kus) – 3/4th of a Teaspoon

Turmeric Powder – Nearly 2 Teaspoons

Chilli Powder – 1 Teaspoon

ghee – 2 Tablespoons (Do not substitute oil for ghee)

Salt – as desired


1. In a mixing bowl, put fish, onion, and tamarind water.

2. Grind cumin seeds, garlic pods, poppy seeds, mustard seeds, chilli powder, and turmeric powder into a fine paste. Add this paste to the mixing bowl. Stir once. Transfer the content to the frying pan and add salt. Stir once.

3. Heat the frying pan. Add ghee and little water and boil well until the kuzhambu thickens.

Once the kuzhambu thickens, the taste would be very nice.

Now, Chennai Fish Kuzhambu is ready!

Serve: Hot Rice, Dosa, and Idly.


Apply 2 teaspoons of vinegar or 2 teaspoons of thick tamarind juice or even juice of half lemon on both the sides of the fish for few minutes. Then, wash the fish. This will help to clean the fish and remove the odor from the fish to a certain extent.

Meen Kuzhambu