RAGI MURUKKU BITS

Raagi murukku bits are crunchy, delicious and nutritional snack. The method is so easy and instant. It is a kongu traditional way to incorporate the Finger millet into our regular diet in any form.

Finger millet is loaded with calcium and iron, as you already know. 

Let us move to prepare Raagi murukku/Fingermillet murukku bits:

Ingredients:

Finger millet flour 200 gm/two cups

Fried gram 100 gm

Ajwain seeds one spoon

Asafoetida very little

Red chilly powder one spoon

Salt required

water to knead required

Sesame seeds( optional)

Procedure:

Blend the fried gram, ajwain seeds, asafoetida, red chilly powder together.

Let the mixture be very fine powder.

Mix the finger millet flour and the blended fried gram powder mix and salt well.

Then add water little by little to knead into a soft dough.

Fill a portion of the dough into murukku mould.

Heat the cooking oil to frying temperature and squeeze the murukku directly into oil.

Allow to fry until the oil bubbles cease to minimum.

Transfer the bits into a paper towel placed in a plate.

Repeat the process until the entire dough over.

Serve with hot tea.

Very scrumptious, indeed..!

Such a simple idea but so tasty. 

You see, simple ingredients, well executed and put together delicously. The final result is with an addictive taste..!

Do let me know if you try the recipe...

Till next post..!

Sulo Sundar

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..!

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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..!!