MANJAL KARISALANGANNY CHUTNY

Manjal karisalanganni is a amazing herb for the best treatment for jaundice, eye defects and skin problesms.

Kongu folks use each and every medicinal herb periodically in cooking and insert in the regular diet smartly
to obtain its benefits directly and prevent the diseases at the earliest.
In deed, they build the stamina and strong health in the beloved members of the family.

Manjal karisalanganni is termed as Wedelia chinnensis scientifically. It is called as Bringaraj in sanskrit.

When the leaves of manjal karisalanganni made as chutny, the medicinal ingredient is more effective in the body directly, I feel.

Let us move to our kitchen to make fresh manjal karisalanganni chutny.

Ingredients:

Manjal karisalanganni leaves two cups
Coconut grates half cup
Garlic pod one.
Fried gram one tablespoon
Tamarind one marble size
Salt to taste
Jaggery piece
Asafoetida a generous pinch
Red chillies three or two ( your option)
Shallots four
Sesame oil one tablespoon

Procedure:

Heat the wok with sesame oilocer a medium flame.

Add red chillies, chopped shallots and saute for a while.
Add manjal karisalanganni leaves and saute for few minutes until the leaves swirl.
Add tamarind, fried gram, coconut grates, jaggery and salt and asafoetida.

Keep aside to cool.

Blend all the ingredients with  adequate water to get thick paste.

Transfer the chutny into a serving bowl.

Manjal karisalanganni chutny is ready. It tastes great when the one spoon of cow ghee with hot steamed rice and chutny. It goes very well with rava idlies, soft idlies and any south indian breakfasts.

SCRUMPTIOUS KOOTU

The chenna dal with bottle gourd cubes tempered and combined with certain specific spices give us delicious side dish to the hot meal.

Ingredients:

Chenna dal 125 gm
Bottlegourd medium size one
Green chillies three
Coconut grates half cup
Cumin seeds one spoon
Turmeric one spoon
Mustard seeds one spoon
Sesame oil one tablespoon
Shallots few chopped
Curryleaves seven

Procedure:

Wash the bottle gourd and peel off.
Cut into tiny cubes.
Pressure cook the dal with half spoon of turmeric.
Heat the wok with oil.
Add mustard seeds to splutter.
Add shallots, curry leaves and half spoon of turmeric.
Add cubes of bottle gourd and saute for few minutes.
Add cooked dal and add salt.
Allow to cook for ten minutes.  
Blend coconut grates, green chillies and cumin seeds together with little water.
Transfer the blended paste into the wok.
Combine them together.
Cook for another three minutes.
Check the salt.

Kootu is ready to have. It is an yummy accompanient to the hot steamed rice.

THIDAKKANJI/NUTRITIONAL PORRIDGE

This semi solid porridge is prepared with the equal proportions of the broken boiled rice, dry roasted whole green dal, dry roasted deskinned urad dal, any vegetable like carrot, beans, green peas, bottle gourd and ridge gourd cubes. Addition of one spoon of cuminseeds gives the mild flavour to the porridge.

Pressure cook the rice and dals with two whistles. Keep aside to cool. Cook the veggies with turmeric, salt and cumin seeds.
Mash the cooked vegetables or blend in mixer.
Add the veggies and mix with the porridge.
Add half spoon of pepper.
Check the salt. Add if needed.
Serve in cups.

It is good for the sick members of the family. It nourishes and it is easily digestable and serves as a complete diet for them. Quick and simple breakfast.. any side fish like thuvayal or spicy pickles pair up with this yummy food.

MANJAL MASAL MILK/TURMERIC MILK

This hot drink is recommended to their beloved ones who suffered from common cold, continuous Cough with phlegm, sore throat or respiratory problems by elders of every home in Tamilnadu.

Medical treatment with tablets and injections might be a temporary cure, but the allopathy treatment does not eradicate the chances of sicking again. Thatswhy our elders always advise us to consume the turmeric milk to treat ourselves during the onset of winter.

This milk boosts our immunity; relieves us from common cold and cough; detoxifies our body; It cures joint and muscle pain due to the cold climate.; Cures sinus congestion. 

  

Turmeric is a miraculous rhizome for curing the ulcers, respiratory problems. It is dried in sunlight and powdered. This turmeric powder is restored and used for cooking, bathing and in home remedies.

Ingredients:

Cow milk 200 ml
Turmeric powder one spoon
Cane-sugar or jaggery powder one tablespoon
Cinnamon sticks two
Coarse pepper powder one spoon
Cardamom pods four-crushed seeds

Procedure:

Bring to boil the milk.
Add all the ingredients and blend well.
Serve hot

This milk is so delicious and all of our beloved peoples love to have. We can add almond milk extract from soaked almonds (25 gms). Almonds enhance the taste and nutrition. This yellow milk serves as the best care taker and nurse the sick people of cold and cough related diseases.

Miraculous, in deed...!

MURUNGAI KEERAI ADAI

This is an authentic main dish , tasting amazingly with butter, karumbucharkarai or cane sugar and cauliflower curry. It is highly nutritious because of its ingredients of high protein and minerals.

Ingredients:

Drumstick tender leaves two cups
Idli rice 200 gm
Toor dal (traditionally treated with red soil)
Bellari onion chopped one cup
Curry leaves ten
Red chillies four
Salt to taste
Asafoetida one pinch
Cumin seeds one spoon
Fenugreek seeds one spoon

Procedure:

Wash and soak rice, toor dal, red chillies and fenugreek seeds for one hour.
Grind all the ingredients i.e., rice,toor dal, onions, curry leaves, asafoetida, red chillies, drumstick leaves, cumin seeds, fenugreek seeds and salt into a coarse batter.

Keep aside for three to for four hours.
Heat the tawa and pour the batter on the tawa to a thick circle.
Sprinkle oil all around the adai.
Flip over and wait for golden brown colour and crispy on both sides.
Remove from tawa.
Collect in a dry plate.

Ready to serve.

Murungai keerai adai can be have with butter and cane sugar.
Coconut chutny or any kuruma may be the wonderful combinations.

RIDGEGOURD CURD PACHADI

Ridge gourd curd pachadi is a coolant and refreshment side dish. It is going very well with steamed rice.

We never miss ridge gourd in our vegetable basket. We always maintain the availabilty of this soft vegetable.

There are so many versions of cooking this vegetable. This is very delicious to eat with rice.

Lets move to make this quick fix veg pachadi.

Ingredients:

Ridge gourd one.
Curd one cup
Mustard seeds one spoon
Cumin seeds one spoon
Ginger grates one spoon
Cilantro leaves half cup
Curry leaves few
Shallots finely chopped half cup
Green chillies two
Turmeric half spoon
Asafoetida half pinch
Two spoons of sesame oil.
Salt to taste.

Procedure:

Peel the ridges and cut the ridgegourd into cubes.

Heat the pan with oil over a medium flame.
Add mustard seeds to splutter.
Add shallots, green chillies, curry leaves.
Add turmeric.
Tranfer the vegetable cubes and add salt.
Sprinkle one tablespoon of water.
Allow to cook in low flame for five minutes.
Switch off the flame and set asideto cool.
Mix the asafoetida, ginger grates coriander leaves and little salt.
Combine the cooked ridge gourd ground paste with curd.

Green ridge gourd curd pachadi is readi to serve.

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..