KARUPATTY ULUNTHANGALI

This is an authentic and traditional dessert known by everyone in Tamilnadu. This wonderful sweet is made up with urad dal and palm jaggery. You can enjoy this delicious kali or halwa cool or hot or warm. It tastes excellent.

How to make?

Ingredients:

Palm jaggery 1 and
3/4 cups
Split urad dal one cup
Sesame oil half cup
Cow ghee half cup
Cashews one tablespoon
Cardamom seven pods (seeds crushed)
Milk one cup

Procedure:

Dry roast urad dal and set aside to cool.
Grind into coarse powder.
Heat the wok with two cups of water with one spoon of oil/ghee
Bring water to boil.
Mix the urad dal coarse powder with boiling water rapidly.
Don't bother about the crumps.
It will settle soon.
Allow to cook for a minute.
Add palm jaggery and mix well.
Observe the melting of palm jaggery and incorporate with cooking urad dal.
Mix well using a spatula.
Add ghee fried cashews.
Pour sesame oil and ghee.
When the urad dal kali or halwa ooze out oil/ghee on all sides, you switch off the flame.
Sprinkle cardamom seed powder and mix softly.

Glossy ulunthangali is now ready to serve. It is highly nutritious and medicinal especially good for women,  adults and children.
High protein dessert, loved by all.
Do try...and enjoy..

SUNDAL GRAVY/Garbanzo gravy

Sundal gravy is a fantastic side dish for hot steamed rice, chapathies and roties. It is a perfect blend of spices with garbanzos which come out with a delicious gravy for any main dish. as far as health concerned, it is of high protein value. 

Here is the recipe you want..!

Ingredients:

Sundal/Garbanzo 200 gm

grated coconut one cup

cinnamon five sticks

cloves five to six

Fennel seeds one spoon

mustard seeds one spoon

fried grams one tablespoon

salt to taste

Ginger and garlic paste one tablespoon

green chillies two

tomato chopped

shallots chopped half cup

Curry leaves seven to eight

Cilantro leaves chopped half cup

Coriander powder two spoon

Turmeric one spoon

Red chilly powder one spoon

Curry masal powder one tablespoon

Sesame oil two tablespoons

Procedure:

Soak the sundal/garbanzos for overnight or more than 12 hours.

Blend ginger garlic pods into a paste.

keep aside.

Blend coconut, fried gram into a fine paste.

Heat the pressure pan or small pressure cooker with sesame oil over a medium flame.

Add mustard seeds to splutter.

Add cinnamon, cloves, shallots, green chillies and curry leaves.

Saute well until the onions turn translucent.

Add the coriander powder, chilli powder and turmeric.

Add tomato chops, and curry masal powder.

Saute again to mash the cooked tomato dices.

Then add sundal/garbanzos and saute well to cmbine all the ingredients together.

Add the coconut paste with an adequate water.

Add salt.

Close the cooker with its lid and place weight on the top.

Cook with three whistles.

Wait till the entire pressure releases out.

Open the lid and add chopped coriander leaves.

Yummy Sundal gravy is pairing up with the hot steamed rice very well. Enjoy with any main dishes like chapathies, idlies, dosais, poories, or any variety rice and so on. It goes very well with roties also. Enjoy..!

VAZHAITHANDU THAYIR PACHADI/BANANA STEM CURD PACHADI

Ingredients:

Banana stem
Shallots half cup
Green chillies two
Curry leaves more than eight leaves
Ginger grates one spoon
Cumin seeds coarse powder
Asafoetida one pinch
Curd two cups
Salt to taste
Sesame oil one tablespoon
Mustard seeds one spoon
Cilantro leaves chopped half cup

Procedure:

Cut the stem and peel off.
Cut into discs and soaked in water mixed with half spoon of buttermilk.
Heat the pan with oil.
Add mustard seeds to splutter.
Add shallots, green chillies, ginger grates and curry leaves.
Saute for few minutes until the shallots turn translucent.
Add drained stem pieces.
Saute on a medium flame.
Sprinkle salt needed.
Saute for a couple of minutes.
Add coriander/ cilantro leaves.
Allow to cool down.
Add Asafoetida and litle salt in the curd and mix softly.
Transfer the cooked stem contents into the curd.
Sprinkle coarse powder of roasted cumin powder.
Note: Divide the salt for both stem porial and curd and add into them limited level.

Yummy probiotic curd pachadi with banana stem cuts is ready to serve.

RAGI VERMICILLE UPMA

Millet ragi is a highly nutritious, loaded with calcium, proteins, iron and minerals.  Rich in fiber content with very less unsaturated fat, thereby makes it as a perfect meal for weight loss.

It is a powerhouse of health for the treatment for diseases like aneamia, osteoporosis and diabetes. Dietary fiber in ragi aids in digestion. Proven to work wonders in bringing down the blood cholesterol level for heart health.  The vital amino acids in Ragi help in anti ageing and relaxation. A great resource of nutrition for lactating mothers.

Now we move to make delicious ragi vermicelli upma quickly..

Ingredients:

Ragi vermicelli 300 gm

One tablespoon sesame oil

Shallots or bellari onions chopped half cup

Green chillies three

Ginger grates one spoon

Mustard seeds half spoon

Urad dal one spoon

Curry leaves seven leaves

Cilantro leaves finely chopped

Procedure:

Soak ragi vermicelli for one minute and drain the water completely.

Spread the soaked vermicelli in idli mould and steam for five minutes.

Meanwhile, heat the oil in a wok, add mustard seeds. Allow to splutter the seeds.

Add urad da, shallots, green chillies, curry leaves and grated ginger.

Saute for a couple of minutes.

Add steamed vermicelli and sprinkle salt to taste.

Mix well.

Add cilantro leaves and mix again.

Hot ragi vermicelli upma is ready to serve.

RELISH MOONGDAL/PASIPARUPPU HALWA..!!

Do you relish this delicious sweet ever before?

We, the traditional kongu folks make pasiparuppu payasam, pasiparuppu sweet pongal and pasiparuppu halwa using cow ghee as a special ingredient during family occasions and festivals.

I posted pasiparuppu payasam before. Today's special posting is Pasiparuppu halwa. Such a scrumptious dish..!

How to make?

Ingredients:

Moong dal 100 gms
Sugar 200 gms
Cow milk 50 ml
Cow ghee 100 ml
Cardamom six pods crushed
Cashews and raisins each one spoon

Procedure:

Dry roast moong dal till aroma coming out
Allow to cool and blend into a coarse powder.
Heat a wok with one tablespoon of ghee over a medium flame.
Transfer the moong dal coarse powder.
Fry for a couple of minutes on a medium flame.
Add sugar and allow to melt.
Add one cup of water.
Add another tablespoon of ghee.
Saute again.
Allow to cook on a low flame.
Add milk and mix well.
Saute softly till the milk absorbed.
Add the ghee-roasted cashews and raisins.
Pour the remaining ghee and mix well.
Observe the dal mass is well cooked and nonsticky and also ghee is oozing out all over the sides.
Switch off the flame.
Sprinkle the crushed cardamom seeds over the halwa.

Yummy and lip-smacking moondal halwa is ready to serve..!

Unforgettable taste..! Royal appealing sweet..! Hope you enjoy it..!!!!!!!