Wednesday 7 October 2015

MANATHAKKALI VATHAL PULIKUZHAMBU/SUNBERRY RAW FRUIT ( DRIED) TAMARIND GRAVY

Today we are going to try Manathakkali pulikuzhambu or Dried sunberry fruit tamarind gravy. It is so yummy and tempting side dish matching with hot rice.
very easy to make.. can be prepared fast..
healthy too since its ingredients are of medicinal values such as cumin seeds, coriander seeds, fenugreek seeds, garlic, coconut, poppy seeds, pepper seeds etc.
Ingredients :
Sunberry fruits dried 50 gms
You can buy these fruits as readymade pack in grocery or any departmental stores.
Coriander seeds roasted and powdered one spoon
Cumin seeds roasted 3/4 th spoon
Turmeric one spoon
Red chilly powder one small spoon
Shallots peeled off one cup
Red chilly one split
Curry leaves one cup
Coriander leaves finely chopped half cup
Tamarind one goozberry size
Coconut grates one cup
Garlic pulses three
Asafoetida half pinch
Fenugreek dry roasted powder half pinch
Gingelly oil one tablespoon
Cooking oil one tablespoon
Procedure:
Blend the coconut grates, tamarind and garlic pulse into a smooth paste.
Heat the dry pan with the cooking oil.
Add mustard seeds. Allow to pop up.
Then add onions, red chilly, curry leaves,
Asafoetida, turmeric powder.
Let the flame in low level.
Add the ground coconut paste.
Add one cup of water and required salt.
Allow to boil until gravy consistency obtained.
Heat the small tempering pan with one spoon of oil
Fry the dried sunberry into crunchy fruits.
Transfer the fried fruits into the boiling gravy.
Allow to boil for a while with. adding one tablespoon of gingelly oil.
Garnish with coriander leaves.
Yummy Manathakkali vathal pulikuzhambu is ready to serve with hot rice....
:)


Saturday 3 October 2015

SPICY KOLUKATTAI

This is a naivedhyam offered to God Ganesh during Shri Vinayakar Sathurthi.
loved by all devotees; a very easy,  quick recipe that everyone make.

Let us learn about the preparation of the yummy kolukkattai within ten minutes.

Ingredients:

Raw rice flour ( I used Nala Brand raw rice flour here.)
urad dal one spoon
channa dal one spoon
curry leaves finely chopped
onion finely chopped one cup
coriander leaves finely chopped
mustard seeds one spoon
ginger finely chopped one spoon
asafoetida one pinch
green chilly one finely chopped
red chilly one broken
salt as required
water required
cooking oil one tablespoon
gingelly oil one spoon

Procedure:

Allow to boil the water with required salt and one spoon gingelly oil.

Heat the cooking oil in a separate pan and add mustard seeds, urad dal, channa dal, onion, curry leaves, red chilly, green chilly,ginger, coriander leaves.

Saute a while and add asafoetida.

Allow to fry the onions turned into golden brown.

Add boiled water into the dry raw flour and mix well in order to get a non sticky and soft dough.

Transfer the fried items into the dough and incorporate them mixed well into the dough.

Make them into round balls and flat tgem with fingers to elongated shape.

Spread the wet white towel on the idli mould.

Keep all the elongated finger printed shapes on the cloth as shown in the image.

Steam them for ten minutes and collect them in a dry plate.

Yummy kolukkattais are ready to enjoy.

This is a suitable dish to be served in the evening of monsoon or rainy days along with tea.

:)

BARNYARD MILLET PONGAL/KUTHIRAIVAALI MILLET PONGAL

Barnyard millets are of high nutritional contents and high fibre contents. It is also packed with vitamins and minerals. It is a full potential millet to combat with mal nutrition.
It has been becoming very familiar with kongu folks since this millet is six times more nutritious than wheat rich in protein, fiber, minerals like calcium, phosphorous and iron compared to other grains.
It is called as kuthiraivaali millet in tamil, odalu in telugu and Jhangora in hindi. It is a fastest growing millet of all the millets and harvested in sixth week. It is cultivated when paddy crop fails. It is cultivated in India, Japan, and China.
Barnyard millet or kuthiraivaali has low glycemic index and thus helps in treatment with type 2 diabetes, heart related problems, anaemic, mensural disorders.
How to cook kuthiraivaali pongal with coconut chutny?

Ingredients:

Barnyard millet one cup
moong dal half cup
Cashews sliced one tablespoon
Cumin seeds one spoon
Pepper one spoon
Salt as required
Curry leaves one spig
green chilly one or two
ginger grates one spoon

Procedure:

Clean and wash the barnyard millet and moong dal.
Add three cups of water.
Heat the pressure pan with cooking oil and little ghee.
Add cumin seeds, pepper, green chilly,  ginger grates,  curry leaves and finally cashews.
Transfer the millet and moong dal mix with measured water.
Add required salt and allow to boil
Check the taste of salt and close the lid and put the whistle.
Allow one whistle and simmer it.
Switch off the flame and keep aside to cool.
After seven minutes,  open the lid and pour ghee and mix well.
Yummy kuthirauvali pongal is ready to serve with coconut chutny.






Thursday 1 October 2015

THATTAI PAYARU KUZHAMBU/COW PEA GRAVY

Cow pea beans are, as you already know, enriched with high protein contents and very familiar and frequently consumed by kongu people because of its enormous health benefits.
A very easy,  instant and yummy Thattai payaru gravy or cow pea gravy is for your ready reference here..













Ingredients :

Clay cow pea one cup
Tomato medium size two
Cumin seeds one teaspoon
Coriander seeds one teaspoon
Cooking oil one tablespoon
Bellary onion one finely chopped
Mustard seeds one spoon
Curry leaves one sprig
Coriander leaves finely chopped optional

Procedure :

Wash the cow pea or thattai payaru three times.
Pressure cook cow pea beans with sufficient water, one spoon turmeric and few drops of castor oil.
Allow to cook with four whistles.
Keep aside to cool.
Transfer the cooked cow pea(Thattai payaru) into a pan and allow to cook still more.
Add tomato pieces.
Let the cow pea cook for some more time.
Mash them well.
Heat the frying pan with cooking oil
Allow mustard seeds to splutter.
Add onions, red chillies split, curry leaves, cumin seeds, coriander seeds.
Let them fry until onions turn transparent.
Tranfer the fried ingredients into the cow pea mashed.
Add salt to taste
Garnish with coriander leaves finely chopped. ( optional)
Thattai payaru kuzhambu or Cow pea beans gravy is ready to serve with hot rice.
Adding one spoon of ghee gives yummy taste to this gravy.  You may also have it with one spoon of gingelly oil.
:)

Friday 28 August 2015

THAYIR VADAI/ CURD VADAI

INGREDIENTS:


Urad dal three cups

Cooking oil to deepfry
Bellari onion finely chopped lengthwise half cup
Green chillies three finely chopped
Curry leaves finely chopped one cup 
Coriander leaves finely chopped one cup
Pepper one tablespoon
Asafoetida half pinch
Fresh curd one lit.


TEMPERING INGREDIENTS OF CURD:



Onions green chillies, curry leaves, coriander leaves, asafoetida, ginger grates (carrot grates optional)



PROCEDURE:



Wash the urad dal several times to remove preservatives by the sellers.

Soak the urad dal for one hour.
Time limit for soaking urad dal is a must for getting softness and puffiness of vadai.
Drain the water completely.
Grind the urad dal by adding water little by little. I mean very little.
Care should be taken in adding water to the grinding urd dal throughout the course, After 15 minutes, the urad dal becomes a thick and smooth and soft batter.
Add salt required to taste
Wait for another ten minutes by adding few drops of water and allow to grind further.
Collect the batter in a bowl.
Add pepper, onions, green chillies, curry leaves, coriander leaves, ginger grates and coconut bits(optional).
Mix well gently.
Heat the dry pan with cooking oil
Dip the fingers in the water and take out little batter and roll out like a ball and make flat and a hole in the center as you in the image uploaded.
Slip the batter in your fingers gently into the hot oil carefully.
Make five or six flat rounds with hole in the middle and slip one by one.
All the vadais are deep-frying. Turn them both sides and allow to fry golden brown

with a slotted ladle. All the vadais are deep-frying. Turn them both sides and allow to fry golden brown with a slotted ladle.

After the frying sound getting very low, remove from the pan with a ladle.
Fry the vadai batter in several batches .
Collect them in a dry bowl.
Keep aside to cool.

Tempering curd:


Heat the tempering pan with cooking oil.

Add mustard seeds to pop up
Add cumin seeds, ginger grates, onions, green chillies finely chopped, curry leaves and coriander leaves. 
Saute well until the onions get transparent and keep aside to cool.
Mix the curd with salt to taste. Curd should be fresh and unsour.
add little salt.
Add a pinch of asafoetida.
Transfer the fried ingredients to curd.
Incorporate all the ingredients softly into the curd.
Immerse the vadais into the curd and keep aside for half an hour.
Medu vadais absorb the yummy curd and become soft and juicy with curd.


Serve Curd vadais as starter or side dish for any rice, or for any special meals.






Wednesday 26 August 2015

MEDU VADAI

Ingredients:

Urad dal three cups
cooking oil
bellari onion finely chopped half cup
green chillies three
curry leaves finely chopped one cup
coriander leaves finely chopped one cup
pepper one tablespoon
asafoetida half pinch
  
Procedure:

Wash the urad dal several times to remove preservatives by the sellers.
Soak the urad dal for one hour.
time limit is important and must for getting softness and puffiness of vadais.
Drain the water completely.
Grind the urad dal by adding water little by little.
Care should be taken in adding water to the grinding urad dal throughout the course.
After 15 minutes, the urad dal becomes a thick and smooth and soft batter.
Add salt required to taste.
Wait for another ten minutes by adding few drops of water and allow to grind further.
Collect the batter in a bowl.
Add pepper, onions, green chillies, curry leaves, coriander leaves, ginger grates and coconut bits(optional).
Mix well gently.
Heat the dry pan with cooking oil
Dip the fingers in the water and take out little batter and roll out like a ball and make flat and a hole in the center as you in the image uploaded.
Slip the batter in your fingers gently into the hot oil carefully.
Make five or six flat rounds with hole in the middle and slip one by one.
All the vadais are deep-frying. Turn them both sides and allow to fry golden brown with a slotted ladle.
After the frying sound getting very low, remove from the pan with a ladle.
Fry the vadai batter in several batches .
Collect them in a dry bowl.

yummy medu vadais are ready to serve with hot sambar.


Monday 17 August 2015

PARUPPU CHARU/DAL SOUP

This is a very simple,  easy and instant side dish combines very well with hot rice with ghee. It suits perfectly with hot idlies and other south indian main dishes.

Ingredients :

mysore dal 150gms

tomato dices one cup

mustard seeds

cooking oil one tablespoon

cumin seeds one teaspoon

garlic pulses crushed three

coriander leaves finely chopped

curry leaves chopped half cup

shallots finely chopped half
cup

red chilly split one

green chilly one cut into two halves

Procedure

Pressure cook the dal with required water with one whistle.

Keep aside to release pressure.

Heat the tempering pan with one  spoon of oil.

Add mustard seeds to pop up

Further , shallots, curry leaves, red chilly, green chilly , garlic pulses and tomato dices to be added.

Allow the tomatos mashed in the heat.

Transfer the fried stuff into the cooked dal .

Add two cups of hot water and salt and allow to boil.

Garnish with coriander leaves.

paruppu charu/ Dal soup is ready to serve.

You can enjoy as a hot plain soup with sprinkled pepper and butter grates.

So yummy ..! I am sure that you will admire its taste..!

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