PALKOVA/THIRATTUPAL/MILK SWEET VIDEO TUTORIALS

Do watch the video tutorials on youtube channel!

BUTTERMILK GRAVY/MORE KUZHAMBU -Video Tutorials

Do find the video tutorials of More Kuzhambu/Buttermilk gravy posted today!

KONGU SPECIAL HERBAL RASAM/SOUP

What is this Kongu special Herbal soup, you ask?

Dear Friends!

It is our Lifestyle. This is the gem of our Kongu cuisine. It is a like to enjoy healthy rasam. Yes, it is a perfect fit for our tummy.

This is termed as Thazhai Rasam by our Village people.

This Rasam/Soup has the following medicinal herbs and spices in our kitchen:

Climbing Brinjal/ Thuthvalai greens
White Gulmohar/Perungonrai/Vadhanarayanan tree leaves
Neem /Vaeppilai
Basil leaves/Thulasi 
Pointed gourd/Musumusukkai greens+
Kedrostis /Appakkovai greens one cup
Ballon wine young leaves/mudakkathan greens 
Turmeric
Coriander seeds,
Cumin seeds
Pepper
Tomato
Tamarind
Horsegram
Curry leaves
Shallots
Garlic
Asafoetida
Red chillies
Salt
Jaggery optional
Sesame oil two tablespoons

and hence it has the potency to 

reduce fever
boost antioxidants
make tummy comfort
reduce joint pains due to fever.
relief to cold,
treat a sore throat

It takes about half an hour to make and it tastes like the most wonderful soup for the winter.

Preparation Time:  10 minutes

Cook Time 20 minutes

yields 6 servings

Ingredients:

Sesame oil two tablespoons
Shallots 20 pcs
Red chillies two
10 cloves garlic
tamarind  small pcs
Jaggery three pcs
Coriander leaves few finely chopped
Cumin seeds 1 tsp
Coriander seeds one tablespoon (optional)
Pepper one tablespoon
Asafoetida one pinch
young leaves of neem 10 nos
young leaves of vadha narayana tree 10 nos
young leaves of climbing brinjal a fistful
young leaves of musumusukkai+
young leaves of appakkovai creeper
young leaves of basil a fistful
Balloon wine/mudakkathaan  young leaves 10 nos
Ginger one pc grated (Optional)
Turmeric one spoon
Horsegram one tablespoon
Toor Dal one cup cooked
Curry leaves a fistful
Salt to taste


Procedure:

Wash and rinse the green leaves

Heat one tablespoon oil and saute all the greens to subside

Blend the coriander seeds, cumin seeds, ginger, half red chilly, pepper, garlic, tamarind, tomato with half a cup of water  into a coarse paste

Blend the greens with half a cup of water to a fine paste.

Pressure cook dal with turmeric and castor oil two drops.

Pound the shallots in a mortar and pestle.

Heat the skillet with another tablespoon of oil

Add mustard seeds to splutter

Add red chillies. crushed shallots, curry leaves and saute until the shallots turn translucent.

Add turmeric and asafoetida.

simmer

In a soup pot, mix the blended pastes, pressure cooked dal and five cups of water. Mix everything well. Now transfer all the contents to the skillet.If you want to thin it out, add another cup of water.

Add salt and jaggery.

Allow boiling for five minutes.

Garnish with coriander.

Now this fantastic fragrant Rasam is ready.

You can have this rasam as soup or with hot steamed rice. It tastes great and soothing. This rasam is very familiar with our villages.







Heat the skillet wwith one tablespoon 

KONGU COCONUT CHUTNEY VIDEO TUTORIALS

This chutney is one of the delicious variations using the fresh coconut gratings and flavoured with coriander greens added.

Do watch this video and welcome your feedback!

VENDAIKKAI PULI KUZHAMBU VIDEO TUTORIALS

Visit my youtube channel to watch this video!

Do subscribe my youtube channel.

IDLI SAMBAR

This is a simple variation of sambar to pair with idlis.
This is a Kids' friendly recipe.

Ingredients:

Masoor dal 100 g
Peanut oil one tablespoon
Mustard seeds 1 tsp
Onion one tsp chopped
Curry leaves 10
Red chillies 2
Cilantro leaves optional
Turmeric 1 tsp
Shredded coconut 4 tsp
4 cups water
Castor oil 2 drops
Salt one tsp
Hing one pinch
Tomatoes diced 2

Procedure:

Wash and rinse the masoor dal and add three cups of water and allow boiling on medium heat.
Add turmeric and castor oil.
It takes 20 minutes to cook.
Keep aside.
Heat the skillet with oil.
add mustard seeds to splutter.
Once they start to splutter, add onion, curry leaves and red chillies.
Add asafoetida and tomatoes.
Saute for few seconds until the tomato dices mashed.
Add cooked dal contents and salt.
Add another one cup of water to adjust the consistency.
Garnish with cilantro leaves.
Allow boiling for another two seconds.

Remove from the heat and transfer the sambar to the serving bowl.

Serve with idlis! Enjoy!

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TURKEY BERRY TAMARIND GRAVY/VATHAL KUZHAMBU

Vathal kuzhambu is a traditional and loved by all. Try it out. It is very easy to prepare and quick fix.
Moreover the Turkey berry is good for health.

SNAKEGOURD CRISPY RINGS

Snake gourd crispy rings are different variation of making Bajji. Try out!

Refer my youtube video for further details and visual tutorials.

DRUMSTIC GREENS DAL MIX (STEW)

This is one of the century-old kongu meals.  

Ingredients:

Pressure cooked dal with turmeric and castor oil two drops) Three cups
Drumstick leaves three cups
Mustard seeds one spoon
Tomato two diced
One cup water
Salt half spoon 
Cumin seeds
Onion chopped one tablespoon
Green chillies two
Curry leaves  10
Cold-pressed peanut oil one tablespoon

Procedure:

Wash the greens and chop the leaves using scissors.
Pressure cook the Toor dal 75 gms (adding turmeric and two drops castor oil)
Heat the pan with oil.
Add mustard seeds to splutter
Once it starts to splutter add onion, green chillies and curry leaves.
Saute for two seconds
Add tomato greens
Saute until fine aroma smells
Add one cup water and salt
Transfer the Toordal contents
Give a good stir.
Allow boiling for 8 minutes on medium heat.
Now add cumin seeds and mix well.

Drumstick greens Dal Mix (stew) is ready to enjoy with hot steamed rice and one spoon of ghee!

SNAKE GOURD SEEDS CHUTNEY/PUDALAI VITHAI CHUTNEY

Posted for your reference!
Snakegourd seeds chutney+ idlies!
Yummy combination!💐

SNAKEGOURD STIR FRY VIDEO TUTORIALS

Here it is!
Traditional porial:

SNAKE GOURD PORIAL/ STIR FRY!