HORSEGRAM/KOLLU PARUPPU VIDEO TUTORIAL

PACHAI PARUPPU

Description:

This recipe is a familiar among Kongu Folks. They enjoy this pachai paruppu very much. They prefer naatu pachai paruppu (Country green lentils) They dry roast the green lentil until the lentils turn brown and a fine aroma from this lentil is being loved by all.

The ingredients involved in this recipe are

1. mustard seeds one spoon
2. cumin seeds one spoon
3. Shallots seven chopped
4. curry leaves 20
5. Red chilly two or one
6. Cilantro leaves few
7.Tomato one chopped
8. Cooked whole green lentil
9. Peanut oil one tablespoon

Refer the video for more detailed procedure

AMLA RASAM VIDEO

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CARROT-BEANS GRAVY FOR CHAPPATHIS

LEMON RASAM VIDEO

Lemon rasam 

How to make it?

View the video in youtube channel😊

BROAD BEANS STIR FRY/AVARAIKKAI PORIAL

Find my video of Broad Beans Stir fry in youtube channel

PEPPER RASAM

Do find my video in youtube channel!

PEPPER RASAM

UPPU PARUPPU

Sharing the video IN my youtube channel

UPPU PARUPPU (SPECIAL)

BITTERGOURD TAMARIND CURRY VIDEO

Do view the video

Bittergourd tamarind curry

MINT CHUTNEY VIDEO

MINT CHUTNEY  is all time favourite in our home.

CHICK PEA CURRY/SUNDAL CURRY KUZHAMBU

THUTHUVLAI RASAM VIDEO:

CORIANDER SEEDS CHUTNEY

This is the HD version of coriander Seeds Chutney. As per the request of the so many viewers of our blogger and YouTube channel, I repost the hd hersion and bit longer video. This is for your kind information.

Ingredients:

Coriander Seeds 1 Tablespoon
Shallots 15 pcs peeled and chopped
Garlic Cloves 5 pcs (Peeled)
Curry leaves 15-20 pcs
Tamarind a little amla size
Jaggery a small bit
Dry red chilly powder 1/2 tsp
Rock Salt 3/4 tsp
Tomatoes 3 medium size diced
Asafoetida 2 pinches
Groundnut Oil 2 tbsps

Procedure

Heat the oil on medium heat. Add Coriander seeds first.
Add shallots, curry leaves, Garlic 
Saute until the shallots turn transparent.
Add Tomato dices and saute until mushy.
Add tamarind, coriander greens and jaggery.
Saute for 5 seconds until the tomatoes well cooked and turn mushy.
Add salt and allow cooling.
Grind to a fine consistency.

Serve with Idlies and Dosas. 

                    

TOMATO CURRY FOR IDLIS AND DOSAS

GOLDEN MILK (HOME REMEDY FOR COMMON COLD, CONJESTION

KONGU SPECIAL SAMBAR POWDER

Sambar powder is prepared in every home of kongu folks in bulk for sharing the powder to their married daughters, sisters and other relatives.The process is passed generation to generation to sustain the traditional method. 

This sambar powder enhances the taste of sambar, kootu, Porials, pulikuzhambu of south Indian recipes. This flavourful and fine aromatic powder helps to every house wife to make sambar in a jiffy. The perfect blend of aromatic spices is the staple component of every kongu cuisine. when the harvesting season starts, all the spices are being sold in every grocery store in cheap rate. We usually purchase all the spices well in advance in bulk. We sundry the spices such as dry chilies. curry leaves, coriander seeds (country), cumin seeds, pepper seeds, raw rice, fenugreek, seeds, chana dal, urad dal, asafoetida, Toor dal. Then, we clean them and collect them in a plate. Then dry roast every ingredient except curry leaves and red chilly. Then pour castor oil one spoon in a pan and roast the red chillies and curry leaves.in the right proportion and blend them into the powder in fine texture in a mill. 

After blending, the powder is being mixed with one spoon of castor oil and stored in an air tight container.

Now how to make perfect kongu sambar powder here.

Ingredients :

Red chilies  1 kg

Coriander seeds 1 kg

Cumin seeds 1/4 kg

Pepper corns 1/4 kg

Fenugreek seeds 100 gms

Asafoetida 50 mg

Curry leaves sun-dried 100 gms

Mustard seeds 50 gms

Chana dal 100 gms

Urad dal 100 gms
Crystal salt 25 gms

Turmeric powder  100 gms

Toor dal 100 gms

Rice 50 gms

Castor oil 250 ml

Procedure:

Heat one table spoon of castor oil in a dry pan and roast the red chilies.

Then curry leaves to be roasted.

Care should be taken to avoid burning.

Fry the asafoetida block and break into pieces to white texture.

Dry roast all the ingredients to a golden brown colour.one by one.

Dry roast the ingredients until the aroma emanates

Set aside to cool.

Now the dry roasted ad roasted ingredients are ready to be ground in a mill.

Heat the castor oil and mix with the sambar powder.

Castor oil is acting as a preservative and supports aroma.

The sambar powder should be stored in an air tight container.

MOONGDAL SAMBAR

This is one of the most superior accompaniment to Idlis and Oothappams.

Ingredients:

Moong dal 100 gm
Shallots 10 nos/Bellary onion half
Red chilly 2
Turmeric one spoon
Tomatoes 4 nos finely chopped
Sesame oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
Coriander leaves finely chopped
Salt to taste

Procedure:

Bring to boil the moong dal, water, turmeric and castor oil till cooked.
Heat a frying pan with oil.
Add mustard seeds to splutter.
Add onion, red chillies, curry leaves.
Saute for while until the onion turns transparent.
Now, add tomato and saute againfor few seconds till the tomato cooked soft.
Tranafer the cioked dal contents with water.
Add salt.
Bring to boil for one minute over a medium flame.
Garnish with codiander leaves.
Moong dal sambar is ready to be served with idlies.

This is a very simple recipe!!!

RAW GROUNDNUTS CURRY KUZHAMBU/GRAVY

Here is the nostalgic accompaniment for hot steamed rice and chappatis, idlis and dosas and other south Indian dishes!

This is an all time favorite for kongu folks. They love to eat field fresh, raw groundnuts with jaggery. They enjoy the raw peanuts cooked with shells. They sundry the ground nuts and they roast the peanuts with shells with sand in a mud pan. The kids and adults enjoy the nutty nuts by breaking open the shells. These peanuts are the wholesome snack. 

Nutritional information of these raw nuts:

One cup of raw peanuts contains 828 calories. They are enriched with the high profile of protein. They are rich in fiber 10% and saturated fat 12%They are the good source of copper, vitamin E Vitamin B1 and folate. 

It supports tissue health and good for the cardio vascular system.

                                                                                                                               Source google.

Kongu folks, hailing from the agrarian family enjoy as staple snack. They cook the groundnuts in various versions and serve.

This recipe is one of their smart versions named as vaerkadalai curry kuzhabu.

How to make?

Preparation 10 minutes

Cooking    10 minutes

Serving: Three

Ingredients:

Raw peanuts half cup 

Curry masal powder one tablespoon

Sesame oil one tablespoon

Mustard seeds one spoon

Cloves three

Cinnamon sticks three

Curry leaves 10 nos

Shallots or Bellary onion pieces one spoon

Red chilly [powder half spoon

Turmeric one spoon

Tomato medium size chopped

Coconut gratings half cup

Ginger garlic gratins one tablespoon

Coriander leaves optional

Fennel seeds powder one spoon

Pepper powder one spoon

Fried gran one tablespoon for making this gravy or kuzhambu thick and delicious.

Salt to taste

Brinji leaves one

Procedure:

Break the shells and collect the groundnuts.

Grind the coconut gratings, ginger garlic gratings, half tomato, fried Bengal gram with water to a fine paste.

Heat the frying pan with oil over a medium flame.

Add mustard seeds to splutter. add cinnamon sticks, cloves.

Add onion and curry leaves and saute for a while. add turmeric, curry masal powder, red chilly powder, fennel powder and pepper powder.

Let the flame be in the low level.

Add tomato and saute for a while till the tomato mashed and well cooked. Then add peanuts and ground masala paste.

Adjust the ingredients with one cup of water.

Add salt.

Allow boiling until the gravy texture with oil along the sides.

Garnish coriander leaves if available.

Now the raw groundnuts curry kuzhambu is ready to be served with hot steamed rice or chappathis, idlis and other South Indian main dishes.

Ajwain leaves rasam

WHEAT DOSAS

Here is the scrumptious breakfast recipe! This is the instant and easy dosas made up with wheat flour.

This dosa is highly recommended for weight loss. These wheat dosas are wonderfully gone well with tomato kuzhmbu.

Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 2

Ingredients:

Samba wheat flour 250 gms

Water as required

Salt to taste

Procedure:

Mix the wheat flour, salt and four cups of water.

Take care that the batter should be dilute little more than Rice dosa batter.

Heat the iron dosa skillet )rubbed with Bellary onion piece. ( to make the dosa non-sticky and delicious)

Pour one ladle of batter in the centre of the skillet and spread the batter as a thin and circular motion.

Let the flame be in the medium.

Wait for a while until the dosa cooked with air holes around.

Drizzle half a spoon of pea nut oil around the sides of the dosa.

Take the dosa using a spatula and flip over the other side.

Take out the dosa and collect in a dry plate.

Now the crispy and thin wheat dosas are ready to have. 

Enjoy with tomato chutney/coconut chutney/tomato kuzhambu!

We like to have with tomato kuzhambu.