WITH PONGAL SPECIAL GREETINGS

HAPPY AND PROSPEROUS PONGAL TO ALL OF 

YOU, DEARS!

BUTTERMILK, THAT YOU CAN'T RESIST!

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Advance Happy Pongal greetings from Kongu Traditional Recipes!
New video of BUTTERMILK, THAT YOU CAN'T RESIST  is now online @ youtube channel@Kongu Traditional Recipes

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ALL-TIME FAVOURITE POTATO STIR FRY/PORIAL

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TEMPTING SEMOLINA/RAVA LADDU WITH MILK

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CUTE EGG DUMPLINGS/ROUNDELS

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CRISPY MASAL VADAIS

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COWPEAS=BOTTLEGOURD KOOTU/THATTAIPAYIRU SURAIKKAI KOOTU

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SPECTACULAR THULASI RASAM

TULSI herb is a revered and holy plant in India. It is not only a holy herb, it is an integral medicine in Siddha, Naturopathy and Ayurveda Sciences. 

Ocimum tenuiflorum or Ocimum Sanctum is the botanical name of Holy basil.

It is easy to grow and widely found in India. It can also be grown in tropical places of Southeast Asian countries.
This humble herb is packed with a host of medicinal and nutritional benefits. 
This herb is of two varieties-the green coloured  LAKSHMI TUSI and the purple-hued KRISHNA TULSI.

There are so many conventional methods of consumption of this basil. Apart from it, we can experiment with it in our cookery and acquire an incredible, earthy aromatic flavour in our dishes.

Let us begin to use this holy and humble Tulsi in our traditional Rasam to ward off chest congestion, cold and cough.

It is experimented by me yesterday and got rid of running nose and sore throat.This is the first time I used this herb and amazed its reactions. 

I want to share this rasam here.

Cooking Time: 20 minutes
Yield: two liberal servings.

Ingredients to assemble:

50 gms Toor Dal (pressure cooked with required water (Three whistles)
Tamarind a marble size to be soaked in 100 ml water.
Sesame oil 1 tbsp
Mustard seeds 1 tsp
Dried red chillies 2 broken
Curry leaves 15 pcs
Asafoetida 1/8 tsp
Turmeric 1 tsp
Castor oil 2 drops
Tulsi leaves with flower bunch 50gms( Krishna Tusi )
Coriander leaves 1 g chopped
Tomato half
Jaggery 1 g
Roasted cumin powder 1 tsp
Pepper powder 1/2 tsp
Garlic cloves 2 grated
salt 1 tsp.

Procedure:

Pressure cook the dal with turmeric and castor oil allowing three whistles.
Set aside to cool.
Soak Tamarind in water for 10 minutes
Cook the tomato until the skin shrivels.
Take the extract of tamarind and tomato.
Keep ready.
Heat the pan with oil. 
Add mustard seeds to crackle.
Once it starts crackling, add red chillies and curry leaves on low heat.
Add asafoetida.
Saute for a second.
Add the tamarind-tomato extract.
 Add salt and jaggery.
Allow boiling for 3 minutes.
Add cumin powder, garlic grates and pepper powder, two cups of water and mix well.
Transfer the dal contents to the boiling tamarind tomato extract.
Turn off the heat when the ingredients start to boil.
Now, blend the tulsi leaves with 20 ml water for 2 seconds to get a smooth paste.
Strain the tulsi juice directly to the cooked rasam.
Stir for a while. 
Garnish with coriander greens chopped.

A very fine aromatic rasam is ready for your palate.
Just test it!
You can't miss this rasam hereafter!

VALLARAI/BRAHMI GREENS CHUTNEY

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Indian Pennywort/Vallarai/Brahmi greens is very familiar in India. It is known for its amazing medicinal properties. Memory booster! Strengthens Nervous system! Packed with nutrients and minerals!

Its scientific name is Centella Asiatica. 

MOONG DAL PAYASAM THIRUVATHIRAI NAIVEDYAM

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Moongdal Payasam is the special offering to the Presiding Deities " Shiva Shakthi" during this Thiruvathirai festival/Mangalya Noanbu/Aruthra Dharshana on 01/01/2018.

Easy to make!
Quick mode
Delicious!
Highly nutritional!
Traditional!

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THIRUVATHIRAI SPECIAL ENNUKARI KOOTU

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Thiruvathirai Pooja Special Kongu Dish with light vegetables to lighten up your hot steamed rice!

This is very common in every household in South India. This pooja staple in our household incorporates the flavours that result from the eight creepers-vegetables and the time-tested combination of cumin seeds and curry leaves. 

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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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Regards,

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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Pongal festival is around three weeks away!
Our tempting sweet!

GLOSSY BEET GRAVY

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