#INGREDIENTS
#IDICHA_SAMBAR
(Powder Preparation)
Toor Dal – 2 tsp
Gram dal – 1 tsp
Urad Dal – 1 tsp
Coriander Seeds – 2 spoon
Cumin Seeds – 1/2 tsp
Raw Rice – 2 tsp
Fenugreek – 1/4 tsp
Pepper Seeds – 1/2 tsp
Dry Chilli – 6 nos
Oil – 2 spoon
Mustard – 1/2 tsp
Dry Chilli – 1 nos
Fenugreek – 1/4 tsp
Asafoetida Powder – 1 tsp
Curry Leaves
Carrot – 1 (Sliced)
Drumstick – 1 (12 pieces)
Radish – 1 (Sliced)
Capsicum – 4 pieces
Tamarind Water 2 to 3 glass
Turmeric Powder – 1/4 tsp
Salt to taste
Jaggery small pieces
Coriander Leaves
Ghee – 1/2 tsp
#VENDHAYA_RASAM
(Powder Preparation)
Toor Dal – 2 tsp
Dry Chilli – 2 nos
Fenugreek – 1 & tsp
Tamarind Water – 1 & 1/2 glass
Turmeric Powder – 1/4 tsp
Salt to taste
Curry Leaves
Asafoetida Powdr – 1/2 tsp
Tomato – 1 (Chopped)
Homemade Sambar Powder – 1/2 tsp
Coriander Leaves
Ghee – 1 tsp
Mustard – 1/4 spoon
Dry Chilli – 1 nos
Asafoetida Powder a pinch
#VAZHAITHANDU_KARI
Banana Stem (Chopped)
Coconut Oil – 2 spoon
Mustard – 1/2 tsp
Urad Dal – 1 & 1/2 spoon
Green Chilli – 1 (6 pieces)
Curry Leaves
Asafoetida Powder – 1/2 tsp
Soaked Moong Dal – 3 tbsp
Water as required
Salt to taste
Turmeric powder – 1/4 tsp
Grated Coconut – 3 spoon
#CHOW_CHOW_KOOTU
Chayote – 4 (Chopped)
Water as required
Salt to taste
Grated Coconut – 5 to 6 spoon
Green Chilli – 1 nos
Cumin Seeds – 1/2 tsp
Curry Leaves
Green peas
Coconut Oil – 1 spoon
Mustard – 1/4 tsp
Urad dal – 1/2 spoon
Dry Chilli – 1 nos
#INSTANT_MANGO_PICKLE
Raw Mango – 2 (Chopped)
Fenugreek – 2 tsp
Salt to taste
Sesame Oil – 5 to 6 tbsp
Mustard – 1 tsp
Turmeric powder – 1/2 tsp
Chilli Powder – 2 & 1/2 spoon
Asafoetida Powder 1 & 1/2 tsp