“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
Published On: 18 Jan 2011
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
for more details, click the name of the ingredient
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
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
malayalam: Puli / Valan Puli
kannada: Hunase Hannu / Huli
Bengali: Tentool / Tetul
Konkani: Chinchamb / Amptan
Oriya: Tentuli / Dalima
Kashmiri: Tamber / Tambari
Bengali: Laban / Noone
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.
Rasam powder is the ingradient for making rasam.. tosh...
Grapes, celery, apple, other ingredients are tossed together and refigerated...
Mango, pineapple, papaya, peach and other ingredients are mixed together and chilled...
It is one of my favourite Green peas curry goes well with pu...
The oyster mushroom, is a common edible mushroom. there is ...
Punjabi style pumpkin curry is very famous dish with sweet a...
Radish offers many health and nutritional benefits. Radishes...
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.
Sign up to receive email updates for New Recipes/Special Announcements