Low Fat/Low Cal. Lunch Items

Garlic Thuvaial





1 cup garlic flakes

10 - 12 Red chilies

A small lemon size tamarind

1/2 spoon fried and powdered fenugreek

Salt

Oil to fry garlic

1/2 sp Mustard seeds

1/2 sp Udad dal

Method:

Fry garlic pieces well with red chilly.

Soak tamarind in water.

Grind garlic, red chilly, powdered fenugreek, tamarind and salt.

Remove the Thuvaiyal and make seasoning with mustard seeds and udad dal.

Mix well and serve with hot rice and ghee.

 

Kari Pattha Thuvaial


Ingredients:

2 Cup Fresh Kari Pattha
1/2 spoon Mustard Seeds
2 spoon Udad Dhal
2 spoon Channa dal
2 spoons Coriander Seeds
10-15 Red Chilies
1 Pinch asafetida
1 spoon Oil
1/2 the small lemon size Tamarind
Salt to taste
Black Pepper (optional)

Method:

Fry Kari Pattha without oil. Fry it till it becomes crispy

(after frying, the Pattha should be crushable) and keep it aside.

Soak Tamarind in water.

Fry all the other ingredients except Tamarind.

Put everything in Mixer Grinder and grind with less water.

Make Thuvaiyal some what thick.

You can mix with hot or cold cooked rice and eat by adding Ghee.

 

Mint/Pudina Thuvaial




Ingredients:

2 Cup Fresh Mint leaves
1/2 spoon Mustard Seeds
2 spoon Udad Dhal
2 spoon Channa dal
2 spoons Coriander Seeds
10-15 Red Chilies
1 Pinch asafetida
1 spoon Oil
1/2 the small lemon size Tamarind
Salt to taste
Black Pepper

Method:

Wash, clean and drain water from mint leaves.

Soak Tamarind in water.

First fry pudina leaves with 1/2 sp oil and make it crushable.

Then fry all the other ingredients except Tamarind.

Put everything in Mixer Grinder and grind with water.

Make Thuvaiyal some what thick.

You can mix with hot or cold cooked rice and eat by adding Ghee.

 

Onion Thuvaial


Ingredients:

1 - 2 Onions

4 - 5 Red chilies

A small piece of Tamarind

1/2 spoon Mustard seeds

1/2 spoon Udad dal

Salt

Oil to fry onions.

Method:

Chop onions and fry them with red chilies in a pan.

Fry them well till they become golden brown.

Soak tamarind and grind all of them in a mixer grinder.

Remove and add salt.

Make seasoning with mustard seeds and udad dal.

You can use this onion Thuvaiyal with rice or side dish for chapatti

 

Onion & Tomato Thuvaial

Ingredients:

2 - 3 Onions

2 Tomatoes or 2 - 3 spoons Tomato paste

10 - 12 Red chilies

1 spoon mustard seeds

1 spoon Udad dal

Oil to fry

Salt

Cut onions. Cut tomatoes.

Make seasoning with mustard seeds, Udad dal and red chilies. Add onions and fry them well

Remove from the fire and grind with tomatoes.

Add salt and mix well

Serve with rice, chapatti or Dosa.

Note: If you want you can fry tomatoes too.

You can use Tomatoes and Tamarind both in one thuvial.

 

Perkangai Thuvaial



Ingredients:

250 gms Perkangai

A small lemon size Tamarind

10 - 12 Red chilies

1 spoon mustard seeds

1 spoon Udad dal

2 tea sp Sesame seeds

Oil to fry 1 sp only

Salt

Method

Take perkangai , Clean and make them into pieces.

Soak tamarind in water.

Make seasoning with red chilies and fry the vegetable with that.

Grind with tamarind and salt.

Dry fry some seasam seeds and grind with the thuvaiyal.

Remove from the mixer grinder and serve with hot cooked rice.

Note: You can prepare this thuvaiyal with the skin of perkangai, and use perkangai for kuttu.

Or Use the veg. with skin to make thuvaial.

 

Snake Gourd Thuvaial


Ingredients:

250 gms Snake Gourd

A small lemon size Tamarind

10 - 12 Red chilies

1 spoon mustard seeds

1 spoon Udad dal

2 tea spoon sesame seeds

Oil to fry 1 sp only

Salt

Method:

Take fresh and soft snake gourd. Clean and make them into pieces.

Soak tamarind in water.

Make seasoning with red chilies and fry the vegetable with that.

Grind with tamarind and salt.

Dry fry some seasam seeds and grind with the thuvaiyal.

Remove from the mixer grinder and serve with hot cooked rice.

 

Thuvaials with various Veg.


Cabbage, Bottle Gourd, Beet Root, Brinjal & Carrot Thuvaiyals.



Take any one of the above vegetable. Clean and make them into pieces.

Soak tamarind in water.

Make seasoning with red chilies and fry the vegetable with that.

Grind with tamarind and salt.

(Dry fry some sesame seeds and grind with the thuvaiyal.)

Remove from the mixer grinder and serve with hot cooked rice.

If you want you can add 2 - 3 garlic while frying the ingredients.

 

Santhra/ Loose Jacket Skin Thuvaial



Without wasting loose jacket fruit's skin we can make Thuvaiyal.

That is a good medicine for indigestion.

Take one cup of Loose jacket fruit's skin and fry with red chilies and grind with

soaked tamarind.

Add salt and make seasoning with mustard seeds and udad dal.

Serve with hot cooked rice and ghee.

This Thuvaiyal will have a bitter taste even then this will help us for digestion.

 

Rasam - Introduction

We South Indians prefer Rasam very much.

Let us see the varieties here.

Before that we have to prepare Rasam Powder as Sambar Powder.

We feel light when we have rasam for lunch.

Ingredients :

200 Gms. Black Pepper
800 Gms. Coriander Seeds
200 Gms. Thur Dal
2 spoon Turmeric Powder
10 - 15 Red Chilies
2 - 3 table spoon Cumin seeds


Put all the ingredients in a mixer grinder and grind them coarse. Mix it well and store it in a container. I have given this already in Ready made Powders.

Note: You can add 10 – 15 garlic while grinding rasam powder and keep the powder in the fridge. Because you are adding raw garlic. It is sure that there wont be any wet in the ‘rasam powder’ but if you keep it in the fridge it will remain fresh.