THENGAI THUVAIYAL FOR RICE

Thengai thuvaiyal is a perfect match to hot steamed rice 

We, the kongu family love coconut much and add this coconut in each and every meal of the whole day. As you already know, the coconut is a wholesome food having some important nutrients for our health. This recipe has a nice aroma and the most delightful dish to your taste buds.

How to make Thengai Thuvaiyal for rice?

It is made with simple ingredients but rich in protein and a wonderful alternative of kuzhambu and gravy.

Ingredients:

Shredded coconut (fresh) one cup

Tender curry leaves one sprig

Garlic pods three

Fried gram one cup

Salt to taste

Red chillies two or three (optional)

Tamarind small star berry size

Procedure:

Blend all the ingredients together in a mixer.
Add  a little water to get a Thuvaiyal consistency.


In this recipe you won't need to roast, cook. No oil.
Try this...
Serve with hot steamed rice and one spoon of ghee
You can have it without ghee.

RICE UPMA

Here is another variety of upma !

Ingredients:

Raw rice half cup

Boiled rice one cup

Pepper one spoon

Toor Dal or Mysore dal half cup

Mustard seeds one spoon

Moong dal one spoon

Chana dal one spoon

Sesame oil one spoon

Cooking oil one tablespoon

Bellary onion one medium size chopped
Shredded ginger one spoon

Red Chillies three split

Curry leaves one sprig

Coriander leaves chopped half cup

Cashew four(dry roasted )

Procedure:

Dry roast rice into puffed rice.

Dry roast dal.

Dry roast pepper

Mix them together and keep aside to cool.

Blend them together into a coarse powder.

Keep aside.

Boil two cups of water with sesame oil and salt.

Pour little by little into the dal and rice mix.

mix well.

Steam the mixture in an idli pot.

Crumble the cooked rice-dal mix.

Heat the wok with cooking oil Over a medium flame.

Add mustard seeds.

Wait until it crackles and add onion, curry leaves and red chillies and shredded ginger

Saute them.

Add moong dal, chana dal.

Transfer the crumbled rice-dal mix into the wok.

Saute to blend all the ingredients together.

Add cashew(dry roasted and broken) bits.

Garnish with coriander leaves.

Serve hot with side dish. We love to eat with bitter gourd gravy

Quick method..

A Perfect evening snack

Nutritional.

Simple. 

DELICIOUS IDLI UPMA

Try out this variation of Idlies..!

Sometimes we get bored of idlies with side dishes. At that time we think over to make Idlies in different variation named idli upma. It is an interesting alternative for usual Idlies. We can make 

idli upma with special blend of spices using fresh idlies. 

How to make Idli upma?

Ingredients:

Fresh idlies  Four

Sesame oil one spoon

Bellary onion one

Red chillies three

Curry leaves one sprig

Cilantro leaves chopped half cup

Mustard seeds on spoon

Chana dal one tablespoon

Turmeric half spoon

Asafoetida half pinch

Cashews 8 nos

Cooking oil one tablespoon

Procedure:

Pour one spoon of sesame oil and little salt is added since the Idlies already have salt.

Cut the onions. 

Split the red chillies

Heat the wok with cooking oil over a medium flame.

Add mustard seeds and wait to crackle

Add onions, red chillies, curry leaves and chana dal and turmeric.

Saute them in a low flame.

Then transfer the idli crumbles into the tempering wok.

Stir well until all the ingredients mix together.

Stir under low flame for one second.

Add coriander/cilantro leaves .

Add the dry roasted cashew bits to enrich the taste.

Note: Since the idlies have a nice tanginess, the idli upma is so yummy with the unique blend of spices and crunchy cashew bits and chana dals. You can observe the nice flavor of cilantro leaves.

Enjoy this delicious upma as quick time breakfast or tea time tiffin. No doubt, kids and adults will love this fantabulous dish..

FLAVORFUL PULI AVAL/TAMARIND BEATEN RICE

Puli Aval is a very simple meal. It is an offering to Hindu deities as naivethyam and served to the devotees as prasadham. In our homes, this puli aval is a comfort breakfast for us often. 

Ingredients:

Beaten rice 250 gms

Chana dal one tablespoon

Mustard seeds one spoon

Cooking oil two teaspoons

Gooseberry size tamarind 

Red chillies three or four (optional)

Salt to taste

Hing one pinch

Turmeric half spoon

Cilantro leaves chopped

Procedure:

Soak tamarind in a cup of water for 15 minutes.

and take the extract .

Bring to boil four cups of water with salt and three drops of sesame oil.

Add the cleaned beaten rice into the boiled water and allow to soak for 6 minutes.

Drain the water with the help of siever and set aside.

Heat the wok with cooking oil over the medium flame.

Add mustard seeds and wait to crackle.

Let the c flame in low level to avoid burning,

followed by red chillies, curry leaves and chana dal and turmeric.

Saute a while until the chana dals turn golden brown.

Add the tamarind extract.

Bring to boil until the extract gets thickened to two spoons 

Switch off the flame.

Stir well to incorporate all the ingredients blend together.

Finally add cilantro chops.

Serve hot. 

The Cashew nuts can be fried with pepper and salt and can be mixed with tamarind beaten rice. to enhance the taste. It enrich the tamarind beaten rice excellently.

KATHTIRIKKAI SAATHAM/BRINJAL RICE

Kathirikkai Saatham is today's recipe. 

This is one of the one-pot meals having full of nutrients loved by all of the family members.

The boiled rice cooked with  an unique blend of spices..! So simple.. easy way..whole meal..

An instant idea..in a kongu traditional touch.. Dig it..!

We pass on to make the kathirikkai saatham/Brinjal rice now..

Ingredients: 

Succulent brinjals medium size seven or eight

Boiled rice 200 gms

Chopped shallots one cup

Split red chillies  two nos (optional)

Curry leaves one sprig

Tamarind goose berry size

Sambar powder one spoon (I use Sakthi Sambar Powder here)

Coriander powder one spoon

Cumin and pepper powder half spoon each

Mustard seeds one spoon

Any cooking oil one tablespoon

Fenugreek powder half pinch

Asafoetida (Hing) one pinch

Cilantro leaves chopped half cup

Procedure:

Wash the brinjals three times and cut them longitudinally and keep them in water to avoid turning black

Soak tamarind in water for half an hour and take two cups of  tamarind extract

Heat the pressure pan with cooking oil over the flame.

Add mustard seeds to crackle and add shallots, red chillies, curry leaves, turmeric, fenugreek powder, hing/asafoetida and sambar powder.

Add moong dal and saute for a while on low flame.

Followed by brinjals and tomato dices

Fry for a couple of minutes

Pour the tamarind extract.

Add Salt to taste.

Allow to boil and get thckened. 

Transfer the rice with seven cups of water.

Mix them well to get combined together.

Close with lid and place the weight.

Cook with one whistle and simmer the flame.

Allow the pressure pan in simmer position for five minutes.

Turn off the flame.

Keep aside to cool and all the pressure released.

Garnish with coriander chops.

Pour one tablespoon of sesame oil (optional)

Serve hot with the curd pachadi, potato chips or banana chips. as accompaniments.

You can have a pleasure of eating this delicious rice during quick hours.

Do Try this out..

 

VAAZAIKKARI KUZHAMBU/RAW BANANA CURRY GRAVY

Today's post is about the nice variation of Raw banana(plantain).
We, the kongu people are always big fans of  pure vegetarian meals served in fresh banana leaves (Thalai vazhai ilai). The hot food that served in banana leaf tastes something different. Any dish made up with plantain are our most favorite food. We love our traditional cuisine for its simplicity, quick fix method, worthiness and it supreme quality.

There are so many variations of cooking raw bananas such as banana varuval, podimass, chips, sweet, savouries and so on. Out of these versions, Raw banana curry kuzhambu is the most outstanding one we love.

Ingredients:

Raw banana two
Shredded coconut one cup
Shredded ginger and garlic pods one tablespoon
Shallots chopped one tablespoon
Red chilly two or three( optional )
Curry leaves one sprig
Mustard seeds one spoon
Cloves, Cinnamons and bay leaves three each
Ground masala coarse powder(, Roasted coriander seeds, cumin seeds, pepper, red chilly and fried gram, poppy seeds, fennel seeds)
Tomatoes two diced
Turmeric one spoon

Procedure:

Wash the bananas and remove the entire skins and cut the pulp into discs and then into half discs.
Blend the shredded coconut into a fine paste.
Heat the skillet with cooking oil and add mustard seeds to splutter.
Add shallots, red chillies, curry leaves, turmeric, and curry masal powder (home-made coarse masala powder)
followed by adding tomatoes and banana discs.
Stir well in a low flame.
Finally add the coconut paste.
Increase the flame.
Adjust the consistency by adding water and salt to taste.
Allow to boil and cook for five minutes.
Garnish with cilantro chops.

Spicy plantain curry gravy is ready.
You can have a pleasure to eat with hot steamed rice, idlies, dosais and chapathies.