Monday, 19 September 2016


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:


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


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 seeds to crackle.
Followed by onions, green chillies and curry leaves.
Saute for a while.
Add ginger gratings and Saute for a second till the nice aroma of ginger come out.
Now the cooked broken wheat is to be added.
Mix the broken wheat and fried ingredients to infuse well.
Switch off the flame.
Mix the salt needed with curd well.
Let the cooked wheat be cool down for fifteen minutes.
Now transfer the curd and incorporate all the ingredients together.
Check the salt. 
Chop the coriander leaves with a scissor and add to the meal.

Now soft Thayir kodhi is ready to have with any side dish of your option.
You can have it with tamarind veg curry or pickle.


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?


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


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 pan with sesame oil.
Add mustard seeds to pop up.
Add shallots, curry leaves, red chilly split, and pirandai bits.
Fry the ingredients until the pirandai bits turn pale and crispy.
Add turmeric (half spoon)
Saute a while.
Transfer the paste to the frying pan and saute for few minutes over low flame.
Add  adequate water and blend to infuse all the ingredients together.
Add salt required.
Allow to boil for ten minutes until the gravy texture attained.
Add chopped coriander leaves and one tablespoon of sesame oil.
Note: Using fried gram is for the thickness of gravy and enhance the taste.

A fantastic combination with hot steamed rice.. enjoy..!

Do give a try..!

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