MIRACULOUS ADAMANT CREEPER CHUTNEY

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INCREDIBLE CORIANDER RICE

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How to make this coriander greens rice?

The perfect staple in our household. This rice incorporates the nice and unique aroma from the fresh organic country coriander greens plucked from our home garden and the spectacular flavours that result from the timeless combination of mustard seeds, curry leaves and asafoetida.

This presentation is especially for you, Guys!

Easy to make!
highly nutritious!
Simple yet special
quick fix mode
Precise steps to follow!

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Mrs. Sulo Sundar.

AGATHI POO PORIAL

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ABSOLUTE MAKRUT LIME RASAM

These fruits are the cheapest and rich source of vitamins and minerals for village people who cannot afford to buy an orange or an apple. They are said to be curative support to the tretment of jaundice.

We call it as Kolumichngai in Tamil.  We remember that in our school days, we were dying for this fruit. There was a hot sale of these fruits before the school front during the lunch time. We finished our lunch and ran for having this yummy fruit. The vendor sprinkled the salt and red chilly powder on the halves of this fruit. 

The fruit is used in our culinary versions as kolumichai saatham, kolumichai rasam,kolumichai pickles.

Here is the posting of Kolumichai Rasam/Makrut lime rasam.

How to make this rasam absolutely?

Ingredients:

Makrut lime fruit 1

Cumin seeds roasted powder 1 tsp

Pepper powder 1/2 tsp

Coriander leaves fresh 1 g

Pressure cooked dal with 1 tsp turmeric powder and 2 drops of castor oil.

(Allow one whistle and simmer for five minutes. turn off theheat and set aside.

Dal 50 gms. 

Water for cooking 2 cups)

Garlic grates 1 tbsp

Sesame oil 1 tbsp

Mustard seeds 1 tsp

Red chilly one

Curry leaves 20

Asafoetida 1/8 tsp

Salt 1 tsp

Procedure:

Cut the fruit cross wise.

Squeeze the juice.

Strain the juice to remove seeds.

Set aside.

Heat the pan with oil on a medium heat

Add mustard seeds to crackle.

Curry leaves and red chilly.

Turn off the heat to void burning.

Now add the asafoetida

Transfer the dal contents with 3 cups of water.

Add salt.

Turn on the heat to medium level.

Add cumin powder, pepper powder.

Stir for a while.

Allow boiling temperature to reach. 

Turn off the heat now.

Add coriander leaves and juice extract.

 Check the salt.

Enjoy it with hot steamed rice.

Beet stir-fry is a good combination for this rasam saatham.

Give a try.

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MAKRUT LIME RICE/KOLUMICHAI SAATHAM

BENEFITS OF MAKRUT LIME :

Improves oral health
Detoxifies the blood
Treats the digestive issues
Boosts immunity
Stimulates digestive system
Reduces appearance of age marks, scars and pimples
Reduces stress
Lowers inflammation
Haircare 
Skin care
Scientific name: Citrus hystrix 

Kolumichai is called as makrut lime or kaffir lime. It is being used in cooking in various versions in Kongu regions. It can be eaten raw with salt and red chilly powder. It is delicious when it is consumed in Rasam. Makrut lime rice is one of the variety rice loved by Kongu folks in village areas. One of the traditional and easy to make recipes yet delicious and flavourful!

Do refer the video tutorials of Makrut lime rice/Kolumichai saatham on youtube channel "Kongu Traditional recipes" published right now.

YUMMY BEETROOT STIR-FRY/PORIAL

Yummy Beetroot Stir Fry/Porial video tutorials for your information.

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LIP SMACKING PANIYARAM

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SCRUMPTIOUS SAKKARAI PONGAL

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GLOSSY BEET GRAVY

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AMARANTH GREENS STIR-FRY/THANDU KEERAI PORIAL

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The video tutorials of  Amaranth greens Stir-fry/Thandukeerai Porial is live now on youtube channel

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Ingredients:

Amaranth greens one fresh bundle
Shallots 3 g
Dried red chillies 3
Curry leaves 15
Groundnut oil 1 tbsp
Mustard seeds 1.2 tsp
Chana dal  1 tbsp
Salt 1/2 tsp
Turmeric 1/2 tsp
shredded coconut 3 g

Procedure

Wash the greens thoroughly in water.
Drain the water.
Chop the greens using scissors.
Heat the skillet with oil.
Add mustard seeds to splutter.
Once it starts to splutter continuously, add shallots, red chillies, chana dal and curry leaves.
Add turmeric and saute for a while until the shallots turn translucent.
Add greens/
Don't add water. the water in the washed greens is enough to cook.
Add salt and saute for 2 seconds. Now the greens volume is reduced due to heat.
Allow cooking for 8 minutes on low heat until the entire water in the greens.
Saute for a while and add shredded coconut and mix gently to combine the ingredients together.

ThandukeeraiPorial/Amaranth greens stir-fry is ready to be served

Greens Stir-fry and thick buttermilk with teamed rice taste great.