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Pachakam
“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Tuvar dal, tomato and other ingredients are cooked together
Category : Vegetarian, Curries
Published On: 18 Jan 2011
English: Turmeric Powder
tamil: Manjalpodi
malayalam: Manjalpodi
telugu: Pasupu
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Bengali: Halood
Gujarati: Hardhar / Haldi
Konkani: Haladpito
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Kashmiri: Lader
Urudu: Haladi
for more details, click the name of the ingredient
English: Tomato
tamil: Takkali
malayalam: Takkali
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
hindi: Tameta
Bengali: Toamaatar
Gujarati: Tameta
Konkani: Tomato
Marathi: Tamoto
Oriya: Bilati Baigana
Punjabi: Tamatar
Kashmiri: Ruwangum
English: Jaggery
tamil: Vellam
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
kannada: Bella
hindi: Gura / Gur
Bengali: Gur
Gujarati: Gol / Gur
Konkani: Godd
Marathi: Gul
Oriya: Guda
Punjabi: Gur
Kashmiri: Gor
English: Mustard Seeds
tamil: Kadugu
malayalam: Kadugu
telugu: Avalu
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Gujarati: Rai
Konkani: Sasaun
Marathi: Mohori
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Tulu: Sasive
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
English: Cumin Seeds
tamil: Seerakam / Jeerakam
malayalam: Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
kannada: Jeerige
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
Punjabi: Jira
Kashmiri: Zyur
English: Tamarind
tamil: Puli
malayalam: Puli / Valan Puli
telugu: Chinthapandu
kannada: Hunase Hannu / Huli
hindi: Imli
Bengali: Tentool / Tetul
Gujarati: Amli
Konkani: Chinchamb / Amptan
Marathi: Chincha
Oriya: Tentuli / Dalima
Punjabi: Imli
Kashmiri: Tamber / Tambari
English: Ghee
tamil: Neyi
malayalam: Neyi
telugu: Neyyi
kannada: Tuppa
hindi: Ghee
Bengali: Ghee
Gujarati: Ghee
Konkani: Toop
Marathi: Thup
Punjabi: Ghee
English: Salt
tamil: Uppu
malayalam: Uppu
telugu: Uppu
kannada: Uppu
hindi: Namak
Bengali: Laban / Noone
Gujarati: Meethu
Konkani: Meet
Marathi: Mith
For preparing paruppu rasam - brahmin special, first wash tuvar dal and boil it with 3 cups of water with a pinch of turmeric powder in pressure cooker.
Soak tamarind in water and squeeze it out.
Cut tomato and boil it in tamarind water by adding turmeric powder, salt, rasam powder and red chilly powder. Keep cooking for sometime so it boils well.
Take the boiled tuvar dal from the pressure cooker and add water to it so that it becomes more watery. Now add this liquified tuvar dal to the 3rd step mixture.
Add asafoetida and jaggery. Cook this till foam appears and stop cooking immediately. Care should be taken not to over boil.
Fry mustard seeds and jeerakam in ghee and add this to the mixture of step 5.
Add coriander leaves for good flavor. Paruppu rasam - brahmin special, is ready to be served.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.