MEDICAL TREATMENT IN TAMIL NADU South Indian Vegetarian Receipes  Rasam                                                             Tamarind             -       One small ball           Tomato            -           One   Milagai podi        -       Half a teaspoon         Rasam podi      -           Two teaspoons   Dhania podi         -       Half a teaspoon        Asafoetida        -            Half a teaspoon   Tuvar dhal water   -      50 ml                       Curry leaves     -            Two or three leaves   Coriander leaves  -       A little                      Salt                  -            To taste Method Soak a small ball of tamarind in a bowl of water. After some time, take out the extract. Cut a tomato into small pieces, and put the pieces in the bowl containing the tamarind water. Add required salt, asafoetida, the milagai podi and the dhania podi. Bring the mixture to a slow boil. After it has reached boiling point, lower the flame still further and add the tuvar dhal water and the rasam podi. And bring it to a very slow boil. As it starts frothing, switch off the flame, add some curry leaves and cut coriander leaves. Garnish with mustard, and asafoetida. Serve with rice.  Rasam Podi Pepper Corns   -              100 grams          Seragam or Jeera   - 100 grams Tuvar dhal       -               100 grams          Dhania                    - 100 grams Method Fry each ingredient separately in a frying pan without adding any oil. Leave it to completely cool on a newspaper. Grind the tuvar dhal first .Remove from the mixie jar. Cool. Grind the pepper second. Leave it to cool. Grind the jeera and dhania together. Now add the tuvar dhal and the pepper and grind together till all the four ingredients are nicely powdered and mixed together. Transfer to a dry jar.

After getting treated in Tamil Nadu, do not fail to visit the famous Navagragha Temples which are found in a close cluster around Kumbakonam in South Tamil Nadu. Nowhere in India do you find all the Navagragha Temples in such close proximity from each other, so that it is very easy to visit all the temples in about three days!   Surya  Chandra  Mangal Budha      Guru        Shukra  Shani     Rahu     Ketu

The all time favourite�Potato Fry ( serves four)

Potatoes                                          -     Half a kilo                           Mustard              -         Half  a teaspoon

Urad Dhal (Ullatham Paruppu)     -         One Teaspoon                    Tumeric (Haldi)   -          Quarter teaspoon

Milagai (Chilly) podi                     -         One and half teaspoon        Curry Leaves     -           A handful

Cooking Oil                                   -       Two Tablespoons                Salt                     -         To taste

Method Peel and wash   the potatoes. Dice into small pieces. Add oil to the kadai (frying pan). After it is heated, put in the mustard seeds. After the mustard splutters, put in the urad dhal. Fry till golden brown. Quickly toss in the cut potatoes along with the curry leaves. Keep turning the potato in the frying pan and do not allow it to stick to the pan. After it is 50% cooked, add the tumeric, salt to taste, milagai podi. Lower the flame and fry till completely cooked. Serve with rice as a side dish.

Variations  

• Before adding the potatoes, add a onion, cut into fine pieces into the frying pan. Fry till brown and then add the potatoes.

• After the onion is fried, you can also add cut tomatoes, and then add the potatoes.

Quick and Easy Sambar

Vegetables like drumstick, radish, pumpkin          -        200 grams 

 Tuvar dhal                                                          -       100 grams 

Chilly Podi                                                          -        One and Half Teaspoon

Dhania (coriander seeds)Podi                              -        Half a teaspoon

Mustard seeds                                                    -         Half a teaspoon

Fenugreek Seeds ( Venthiam)                             -         Quarter teaspoon

Tamarind Paste                                                   -         One teaspoon

Cooking oil                                                         -         One teaspoon

Salt                                                                     -         To taste

Asafoetida                                                       -             A pinch

Method Add water to the tuvar dhal and pressure cook till it is very well cooked. Mash it well. Boil the vegetable in a pan using very little water. After the vegetables are cooked, add the cooked dhal. Add salt to taste. Add the tamarind paste, milagai and dhania podi and boil the mixture till you get a nice aroma. More water may be added if the sambar is too thick. Add the mustard seeds, asafoetida, and fenugreek to the heated oil and garnish the sambar. Serve the sambar with rice.

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