Kitchen Champions

1. Potato poriyal: In a pan add oil, cumin seeds, hing and wait till the cumin seeds splutter. Then add the peeled and chopped potatoes and cook it well. After few minutes add sambar powder, salt and cook it well. Close the pan for 8-10mins so the potato cooks well. Lastly add coriander leaves and serve. 2. Murungakaari Kaarakolambu: In a kadai add 1tblsp of sesame oil, cumin seeds and 4-5nos of shallots/small onion. Fry till the onion gets transparent. Now add finely chopped tomato and mix well till it shrinks. Add 1tblsp of kaarakolambu powder and mix well. Add little bit of tamarind puree and water. Allow it to boil. In a mixie add coconut, shallot 1no., garlic and grind it to a paste. Add the paste and mix well. Lastly add boiled murungakaai and serve it hot. 3. Kalyana Rasam: KALYANA RASAM POWDER: Firstly, in a pan dry roast 1 tbsp toor dal, 1 tbsp coriander seeds, ½ tbsp cumin, 1 tsp pepper, 2 dried red chilli and few curry leaves. Roast on low flame until the spices turn aromatic. cool completely and blend to a fine powder. Keep aside. RASAM PREPERATION: Firstly, in a large kadai, take 1 tomato, few curry leaves, 3 clove garlic, ½ tsp turmeric, ½ tsp jaggery, 1 tsp salt, 1 cup tamarind extract and 3 cup water. Cover and boil for 15 minutes or until the tamarind extract is cooked well. Add in 1 cup toor dal and 3 cup water. Mix well and adjust consistency. Boil for 2 minutes or until it turns frothy. Further add in prepared kalyana rasam powder, ½ tsp salt and mix well. Boil for 2 minutes or until flavours are absorbed. Prepare tempering by heating 1 tsp ghee and splutter 1 tsp mustard, pinch hing, 1 dried red chilli and few curry leaves. Pour the tempering over rasam and add 2 tbsp coriander. Mix well. Finally, enjoy kalyana rasam with hot steamed rice.