Indian Tamil Food and recipes are traditional, easy to learn and cook. Many verity of tasty in Tamil Food recipes make your own style. All vegetarian, non-vegetarian recipes are with images. Like sweets, snacks, Chicken, Meat, Porial, fish, crab, prawns and etc

Ingredients of Cauliflower Kurma
Chopped and boiled Cauliflower, Carrot,
Beans, Potato, Green peas
Chopped onion - 1 medium size
Chopped tomato - 2 medium size
Chopped Garlic - 1 tspoon
Chopped ginger - 1 tspoon
Coconut paste - 5 tspoon
green chilies - 2
Pudhina - few
Aniseed - ½ tspoon
Cinnamon - few
Clove - two
Karam masala powder - 1 tspoon
Chily powder - 1 tspoon
Coriander powder - 2 tspoon
Coriander leaves - for garnishing
Curry leaves - few
Oil - as required
Salt - add to taste

Methods of Cauliflower Kurma

• Well mashed all the boiled vegetable together.

• Heat pan with oil, add aniseed, clove, cinnamon, pudina and curry leaves.

• Add chopped ginger, garlic, onion in it, well sauté then add tomato and mix well.

• Add mashed vegetables mix well and add karam masala powder, chilly powder and coriander powder sauté well.

• Add water to proper consistency.

• Add salt and cook till it becomes thick kuruma consistence.

• Then add coconut paste and stir well.

• Garnish the Cauliflower Kurma with coriander leaves.

Serve Cauliflower Kurma for the Idli, Dosa, chapatti, parata and nan.

Ingredients of Curry leaves powder (KariveppilaiPodi)

Curry leaves - 5 cups
Dry Red Chilli - 15
Urad dal - 2 cups
Jeera (cumin seed) - 1/4 cup
Asafoetida - 1 tsp
Salt to taste
Oil as required

Methods of Curry leaves powder (KariveppilaiPodi)

Heat pan with the required oil, add and roast curry leaves until slightly crispy.
Add red chilly and fry untill the change color.
Then add and roast urad dal and cumin seed untill the change color.
Until they each given off a strong aroma and till golden brown color.
Add salt and asafoetida.
Grind all the ingredients in to a coarsly(not a fine powder).
Store it in an airtight container when it cool.
Serve Curry leaves powder (KariveppilaiPodi) with hot idli, dosa and hot steam rice.

Urad dal - 2 cups
Bengal gram(kadala paruppu) - 1 cup
Garlic - 20 pods
Curry leaves - 1 cup
Dry red chilly - 20 or 25 optional
Asafoetida - 1 tbsp
Salt to taste

Methods of Idli Powder (Idli Podi)

Heat pan with 1 tbsp of oil, fry all the ingredients separately.
Until they each given off a strong aroma and till golden brown color.
Grind all the ingredients in to a coarsly(not a fine powder).
Store it in an airtight container when it cool.
Serve delicious Idli Powder (Idli Podi) with hot idli and doas.

Ingrdients of Rasam Podi (Powder)

Coriander Seed - 2 cups
Dry red chilly - 1/4 cup
Jeera(cumin seed) - 1/4 cup
Pepper - 1/4 cup
Fenugreek seed - 1/2 tsp
Toor dal - 1/4 cup
Mustard seed - 1/2 tsp
Turmeric powder - 4 tsp

Methods of Rasam Podi (Powder)

Heat pan, dry roast all above the ingredients seperatly.
Grind all the ingredients in to a fine powder.
Store it in an airtight container when it cool.
Rasam podi is ready to make all variety of rasam like, paruppu rasam, milagu rasam, kalayana rasam extra.

Ingredients of Paruppu Rasam

Boiled Toor dal - 1 cup
Tamarind paste - 1 tsp
Chopped Tomato - 2 medium
Dry red chilly - 2
Garlic - 4 pods minced
Crushed Cumin seed - 1/2 tsp
Crushed Pepper - 1/2 tsp
Rasam Powder - 1 tbsp
Turmeric powder - 1/4 tsp
Curry leaves - few
Chopped Coriander leaves - a handful
Asafoetida - 2 pinch
Mustard seed - 1 tbsp
Urad dal - 1 tbsp
Salt to taste
Ghee - 2 tbsp

Methods of Paruppu Rasam

Mix the tamarind in 2 cup of water and add the tomatoes, mash well together.
Add turmeric powder, salt and asafoetida then mix well with the dal.
Heat the pan with the ghee add mustard seed and urad dal.
After spluttering, add curry leaves, minced garlic, crushed cumin, pepper, rasam powder and saute for some time till the raw smell goes.
Now we add the mixture dal extract, then adjust the water in watery consistency.
Cook the paruppu rasam for 5- 10 minutes without over boiling.
Finally we add the fresh coriander for garnishing.
Serve hot paruppu rasam with hot steam rice.

Ingredients of Peas kurma

Fresh Green peas - 1 cup
Cinnamon stick- 4
Cardamom - 4
Clove - 2
Ginger garlic paste - 1 tbsp
Chopped onion - 1 big
Chopped tomato - 1 big
Green chilly - 5 slited
Cashew nut paste - 1/4 cup
Fresh curd - 6 tbsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1 tbsp
Cumin pwder - 1/2 tsp
Coriander powder - 1/2 tsp
Red chilly powder - 3/4 tsp
Chopped Coriander leaves - few
Oil - as required
Salt to taste

Methods of Peas kurma

Heat pan with oil, add cardamom, cinnamon and clove after spluttering add all the masala powder to the oil and cook it for one minute on a simmer.
Then add onion, tomato, chilly, ginger garlic paste and cook for some time till the raw smell goes.
Then add the curd and cashew nut paste stir well and cook for one minute.
Finally add the green peas, to the masala add little water and cook the green peas till they are tender.
Garnish the hot peas kurma with fresh coriander leaves.
Serve hot peas kurma with chapati, dosa, idli, steam rice and toasted bread.