KAMBU ARISI FLOUR PUTTU/PEARLMILLET FLOUR PUTTU/

We, the Kongu folks  consume the pearl millet in various versions of cooking since ancient times.As we are basically farmers, we follow the regular intake of this wonderful millet in our diet.The pearl millet is the major nutritional sources of dietary energy and nutritional security. Apart from offering an excellent taste, these millets contain an essential mineral and nutrients which provide variety of advantages to our body.

Pearl millet is a rich source of phosphorous which plays an important role in the structure of body cells. It contains a good source of magnesium. Magnesium is essential for maintaining good heart health, as it lowers blood pressure and reduces the risk of heart attacks.

Pearl millet is a high energy food and an excellent source and fiber.

Google source.

Ingredients:

Pearl millet flour 250 gm

Shallots one cup

Green chillies three and four

Salt required

Half cup of water

Curry leaves half cup

Cooking oil one table spoon

Mustard seeds one spoon

Urad dal one spoon
Coriander leaves chopped one cup

Procedure:

Boil one cup of water.

Add salt desired

Add boiled water to the pearl millet flour little by little so as to  obtain bread crumbs consistency.

Fill the Idli mould with Pearl millet flour

Steam the flour.

Cook for five minutes.

Allow to cool and take out the steamed flour.

Add the cooking oil in a dry pan.

Add mustard seeds to splutter.

Followed by split urad dal, chopped shallots, green chillies and curry leaves.

Transfer the puttu into the fried ingredients and mix well finally with coriander leaves garnished.

Spicy Puttu is done..

Serve with veg kurma, chick peas kurma or whole green gram curry.

GREEN TOMATO PICKLE/PACHAITHAKKALI URUGAI

Ingredients:

Green raw tomatoes 250 gms plucked from my garden chopped
Roasted and powdered dals i.e., Split urad dal one spoon+moongdal one spoon+Bengal gram one spoon and fennel seeds one spoon and mustard seeds one spoon
Thick mixture of a pinch of asafoetida+ a half pinch of fenugreek powder and red chilly powder two tablespoons with required water.
Mustard seeds one spoon
Split urad dal one spoon
Curry leaves one cup
Turmeric one spoon
Sesame oil one cup
Salt one tablespoon

Procedure:

Heat the sesame oil in a dry pan.
Add mustard seeds to start crackle.
Add split urad dal and curry leaves.
Switch off the flame.
Add turmeric and raw tomato chops.
Now switch on the flame.
Add salt required.
Allow to cook until tender.
Then transfer the coarse powder of dals
Saute a while and add the thick mixture of chilly powder+asafoetida and fenugreek powder.
Make sure that it doesn't catch on the bottom.
Check the salt.
Bring to boil and cook until the oil pools around the sides.
Set aside to cool down.
Transfer the pickle into an airtight container to restore in a refrigerator.

Very simple ingredients...!well executed and put together deliciously
Our Green Raw tomato pickle is ready to serve..!

Never forget to feed back..
I'd like to hear from you..! 

This is a versatile dish pairing with chappathies, poories, idlies, dosais, paniyarams, idiyappams even with bread toasts.. It will work great..!

Do try    :)

CHICK PEAS AND POTATO GRAVY

This is an upscale version of kurma, pairing chick peas with potatoes. This dish is loaded with rich nutrients. We, the Kongu folks are not really heavy eaters, so we never do the eggs, chicken or mutton often rather we use veggies and high proteinous peas or dals .

This side dish will give a fantastic treat with hot steamed rice/Idli/Dosai/idiyappam/any plan Puttu/Chapathy/ poori.

How to make potato-chick peas kurma?

Ingredients:

Chick peas 100 gm.
Potatoes five
Shredded coconut one cup tightly packed
Garlic pods four
Ginger grates one tablespoon
Fried gram one spoon for thickening gravy and super taste
Shallots half cup
Curry leaves half cup. 
Tomato one medium size
Chopped coriander leaves one cup.
Coriander seeds powder one spoon
Curry masal powder one tablespoonful
Red chilly powder one spoon
Salt required
Cloves five
Cinnamon two or three sticks
Turmeric powder one spoon
Mustard seeds one spoon


Procedure:

Soak the chick peas for three hours.
Pressure cook the chick peas and set aside to cool.
Blend the coconut grates, garlic pods with fried gram into a fine paste.
Wash the potatoes and cut into halves and pressure cooker.
Allow to cool and peel off the potatoes.
Heat the dry pan with cooking oil.
Add mustard seeds to crackle.
followed  by cloves , cinnamon bits and bay leaf (optional)
Add shallots, curry leaves, 
Then tomato chopped, turmeric, curry masal powder, coriander powder and chilly powder.
Let the flame be low level.
Then ginger grates.
Followed by cooked chickpeas and potatoes.
Saute for a while and add coconut paste.
Add salt.
Pour two cups of water.
Bring to boil and cook for six to eight minutes until the gravy thickens.
Garnish with coriander leaves.

Chick peas with potatoes gravy is ready to serve.

Very delightful, indeed..!

Just sayin' Enjoy :)

Thanks for stopping by..
I'd love to hear from you, Dears..!!

THUTHUVALAI RASAM

This is an authentic herbal soup or rasam
of kongu people during winter and rainy seasons. It treats cold and cough very well.

Ler us know how to prepare this cold special soup/rasam.

Ingredients:

Thuthuvalai leaves 20 (thorns removed)
Coriander seeds two spoons
Cumin seeds two spoons
pepper seeds two spoons
Garlic pulses two or three
Horse gram two spoons
Asafoetida one pinch
Turmeric one spoon
Long pepper one spoon
Sesame oil one spoon
Red chilies split one or two ( choice)
Curry leaves half cup
Crushed shallots four
Cilantro leaves chopped one cup
Salt required
Tamarind extract three cups

Procedure:

Dry roast corianderseeds, cumin seeds, pepper, horse gram, long peppper in a pan for two minutes and set aside to cool.

Soak tamarind in three cups of water for half an hour and strain.

Remove the little thorns from the leaves
and wash them and saute for a while in a half spoon of gingelly oil.

Keep aside.

Grind the seeds into a coarse powder.

Add thutthuvalai leaves and little waterm

Grind them again for a minute.

Heat the dry pan with one spoon of sesame oil.

Add mustard seeds to splutter.

Followed by curry leaves, crushed shallots and red chillies.

Add turmeric and tamarind extract.

Add Salt required

Allow to boil.

Finally transfer the ground ingredients.

Mix well and let the rasam get boiled.

Finally enrich with  finely chopped coriander leaves and grated garlic pods.

Thuthuvalai Rasam is perfectly made and ready to intake.