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Showing posts from September 19, 2016

BROKEN WHEAT CURD MEAL/ THAYIR KODHI

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It is believed that the wheat is the best alternative for rice in diabetic people. It is stated in many medical / health articles that the whole wheat in any form is one of the healthiest foods in the world. 
We consume this meal often in our tradition as it has high fibre , good protein(quality) and low fat Hence it is recommended for losing weight and to control diabetes and over all health.

The kongu way of making this healthy yet tasty meal is as follows:

Ingredients:
Cow curd fresh four cups Broken Sambha wheat 250 gms Shallots or Bellary onions of your choice half cup  Green chillies one or two Curry leaves two sprigs Cilantro leaves chopped half cup Asafoetida half pinch (optional) Sesame oil one tablespoon  Mustard seeds one spoon ginger grating one spoon
Procedure:
Wash the broken wheat several times and pressure-cook with four cups of water. Allow one whistle and simmer the flame for five minutes. Switch off the flame and set aside for ten minutes Heat a frying pan with sesame oil. Add mustard…

PIRANDAI PULI KUZHAMBU/ADAMENT CREEPER TAMARIND GRAVY

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This is one of the important traditional recipes of Kongu mothers which is passed on from generation to generation. Whenever we feel uncomfortable/indigestion or any discomfort in our tummy, pirandai comes in hand to treat our illness.
How to make pirandai tamarind gravy?

Ingredients:

Pirandai/adamant creeper  tender bits one cup (baby succulent stems)
Coconut gratings one cup
Coriander powder one tablespoon
Red chilly powder one spoon
Cumin seeds roasted powder one spoon
Pepper powder one spoon
Roasted fenugreek powder half pinch
Asafoetida one pinch
Fried Bengal gram one tablespoon
Tamarind one marble size ball
Jaggery one small piece
Shallots (whole) 10 nos
Red chilly one
Curry leaves 12 nos
Garlic pods 3 nos
Turmeric powder one spoon
Salt to taste

Procedure:

Blend the coconut gratings, coriander Powder, cumin seeds powder, garlic pods, tamarind, turmeric powder, red chilly powder, fried Bengal gram one tablespoon, fenugreek powder, Asafoetida with half a cup of water into a fine paste. Heat the frying …