Suba's Recipes

Coriander thogayal is an easy to make thogayal variety. When you have a bunch of coriander leaves which is about to get dry, you can use it to make this dish. Even the stalks of the coriander leaves can be used. I have already shared a thogayal recipe made with mint leaves. This is just another variation, but I have added coconut in this.                 

Paruppu urundai kuzhambu is a tangy and spicy traditional kuzhambu variety which is a variation to the regular sambar. This is one of the trademark recipes of my mother-in-law. In this recipe, dals are soaked and ground to a coarse paste and made as balls and cooked in tamarind based gravy. This is a perfect accompaniment for rice and does not require any side dish. There are many variations to this recipe in terms of the ingredients. The recipe given below is the simplest one with minimal ingredients and effort.

I prepare brinjal gothsu in the same way as the simple onion tomato gothsu . There are various recipes for this dish with different ingredients and methods. I have shared the recipe based on how I usually prepare at home. This goes well with idli, dosa, pongal and arisi upma.

Gothsu is a traditional south indian side dish prepared for tiffin items. It differs from sambar as the consistency and the ingredients vary. There are many variations to this gothsu recipe - we can add vegetables or make it simply with onion and tomato. Similarly we also make a version without dal. Each variation has its unique taste, yet pair well with most of the tiffin items like idli, dosa, pongal, upma etc. This onion tomato gothsu is an easy to prepare side dish which I regularly make for idli, dosa, pongal and arisi upma.

Rasavangi is an authentic tamil recipe which is similar to arachuvitta sambar . It is usually prepared with brinjal, white pumpkin and cluster beans. When made with white pumpkin or cluster beans, we call it as "puli kootu" and with brinjal it is termed as "rasavangi". This is a no onion no garlic recipe and the addition of black channa makes it more flavourful and healthy. When mixed with hot rice topped with gingelly oil, it tastes great. We can prepare a simple stir fry as a side dish for this. I am a big fan of this dish and my aunty makes it so well.

Arachuvitta Sambar is the variety of sambar made with freshly ground spices. It is more flavourful than the regular one made with sambar powder. It goes well with both rice and tiffin varieties. Even though we can use any vegetables which we use for the regular sambar, it tastes great with radish, drumstick, small onions/shallots or a combination of these vegetables. Here I have used radish and small onions to prepare this sambar. We usually make this type of sambar when we have guests at home or on sundays. It is usually paired with potato curry . Before marriage my mother and perimma make this combo at least twice a month on sundays. Since I love this combination I make it frequently too.