Turmeric powder one spoon
Cane-sugar or jaggery powder one tablespoon
Cinnamon sticks two
Coarse pepper powder one spoon
Cardamom pods four-crushed seeds
Add all the ingredients and blend well.
Serve hot
Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
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.
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.
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..
Ingredients:
Banana stem
Shallots half cup
Green chillies two
Curry leaves more than eight leaves
Ginger grates one spoon
Cumin seeds coarse powder
Asafoetida one pinch
Curd two cups
Salt to taste
Sesame oil one tablespoon
Mustard seeds one spoon
Cilantro leaves chopped half cup
Procedure:
Cut the stem and peel off.
Cut into discs and soaked in water mixed with half spoon of buttermilk.
Heat the pan with oil.
Add mustard seeds to splutter.
Add shallots, green chillies, ginger grates and curry leaves.
Saute for few minutes until the shallots turn translucent.
Add drained stem pieces.
Saute on a medium flame.
Sprinkle salt needed.
Saute for a couple of minutes.
Add coriander/ cilantro leaves.
Allow to cool down.
Add Asafoetida and litle salt in the curd and mix softly.
Transfer the cooked stem contents into the curd.
Sprinkle coarse powder of roasted cumin powder.
Note: Divide the salt for both stem porial and curd and add into them limited level.
Yummy probiotic curd pachadi with banana stem cuts is ready to serve.
Preparation: 10 minutes Cooking time: 6 minutes Serves: 2 Ingredients: Carrots 8nos Peanut oil one tablespoon Mustard ...