ONION VETTAL KOZHAMBU AND POONDU RASAM

INGREDIENTS:-
150gms Small onion(Chopped)
2-3 Green Chillies
1-1/2tbsp Chana dal(kadalai parupu) 1tsp Mustard seeds
A pinch Asafoetida
A small ball of Tamarind(soaked in water)
Salt to Taste
1tbs Dhania
1/2tsp Vendiyam
4-5 Dried round red Chillies
1/2tsp Turmeric
1-1/2tbspOil

PROCEDURE:-
Make a paste of the soaked tamarind and keep aside.Heat oil in a kadhai and then put the dhania,1/2 tbsp chana dal,vendiyam and5 red chillies.Fry till it gets light brown in colour.
Careful not to burn it.Now grind this into fine powder in a mixer and keep aside.
Now in that same kadhai add little more oil .When the oil gets heated up add mustard seeds and let it splutter.Put the chana dal and fry till it turns brown.Slit the green chillies from the middle and add it to the chana dal.Now add the chopped onions to it and fry.Now put the ground masala to it and fry till the raw smell of the masala disappears.Now add the tamarind paste to it.Put salt and also add turmeric.Boil till this kozhambu thickens (For atleast 15 mins )
Vettal kozhambu is ready.

Vettal kozhambu can also be prepared with different vettals.Marathangallikkai and sundakkai are the most used vettals for preparing this kozhambu.These are used mostly after soaking it in buttermilk(salt added to it)and then being dried in sun.This kozhambu can be prepared using vegetables such as Drumstick,Carrot ,onion etc.

Dal badis can also be used to prepere this kozhambu.

POONDU RASAM:-

INGREDIENTS:-

A small ball of tamarind soaked in water

1tsp Black pepper

1tsp Toor dal

1/2tsp jeera

12 Cloves of poondu(Garlic)(soaked in water for 5min and the outer skin peeled)

A small bunch of Coriander

Salt to taste

A pinch of Asafoetida

1/2tsp Turmeric

1tsp Dhania

1/2tsp Chana dal

2 Dried red chillies

PROCEDURE:-

Make a paste of the soaked tamarind,keep it aside.Heat a kadhai and roast the dhania, chana dal and red chillies and grind it into powder.Keep this also aside.Now in a bowl take the tamarind paste,add the ground masala,salt,turmeric,asafoetida and6-8 cloves of garlic.Let this boil for 15mins in a low flame.Now in a mixer, grind the Pepper,Toor dal,Jeera,a little coriander and the remaining Garlic.

Add this paste to the rasam boiling.When this rasam comes to a boil,remove it from gas.Place a kadhai in the gas,add oil to it.When it gets heated up,put mustard and let it splutter,then add 1/2tsp Jeera, fry it for a second and then add this to the rasam.

Finally garnish it with coriander leaves.