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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! Kongu Traditional Recipes Subscribe for more updates Check the Youtube videos for your visual reference!
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.
WATCH ON YOUTUBE! 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! More from Kongu Traditional Recipes! Don't forget tosubscribe1 Drop your valuable feedback and likes! Regards, Mrs. Sulo Sundar.
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.
Refer the video tutorials live on youtube channel "Kongu Traditional Recipes"
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.
The video tutorials of Amaranth greens Stir-fry/Thandukeerai Porial is live now on youtube channel
Kongu Traditional Recipes. Do watch for reference!
Ingredients: Amaranth greens one fresh bundle Shallots 3 g Dried red chillies 3 Curry leaves 15 Groundnut oil 1 tbsp Mustard seeds 1.2 tsp Chana dal 1 tbsp Salt 1/2 tsp Turmeric 1/2 tsp shredded coconut 3 g Procedure Wash the greens thoroughly in water. Drain the water. Chop the greens using scissors. Heat the skillet with oil. Add mustard seeds to splutter. Once it starts to splutter continuously, add shallots, red chillies, chana dal and curry leaves. Add turmeric and saute for a while until the shallots turn translucent. Add greens/ Don't add water. the water in the washed greens is enough to cook. Add salt and saute for 2 seconds. Now the greens volume is reduced due to heat. Allow cooking for 8 minutes on low heat until the entire water in the greens. Saute for a while and add shredded coconut and mix gently to combine the ingredients together. ThandukeeraiPorial/Amaranth greens stir-fry is ready to be served Greens Stir-fry and thick buttermilk with teamed rice taste great.
This is the first time I made this greens kadayal. This greens when cooked incorporates the rich flavours from the timeless tempering of mustard seeds and Curry leaves in hot oil and the inbound aromas of cumin and green chilly with its exclusive taste. We promise ourselves to add this wonderful greens in our diet plans once in a week. Ingredients: Ivy gourd greens fresh Shallots 2 g Green chilly 1 Fresh curry leaves 15 Groundnut oil 1 tbsp Mustard seeds 1/2 tsp Cumin seeds 1 tsp Salt 1/2 tsp Tumeric 1/2 tsp Water 25 ml Procedure: Wash thoroughly the green leaves in water. In a pot, add greens chopped using scissors, shallots, green chilly, curry leaves, turmeric, cumin, salt and water. Set on the heat and cover. Let them cooked on, medium heat for 5 minutes. I always prefer low heat. It should be allowed to cook on low heat for 10 minutes. Set aside for five minutes. Blend to a coarse paste. Temper mustard seeds and curry leaves in hot oil. Transfer the tempered contents to the greens paste. Mix gently using a spoon. Serve hot with fresh cow ghee and hot steamed rice. Give a try! Subscribe the youtube channel for regular updates! Do follow and drop ur feedback!
A Refreshing Stew to lighten up any meal! Cooking Time: 20 minutes Yields: two servings Ingredients: Lady's fingers 4 g chopped as chunks 2-3 cm long Shallots or onion chopped 2 g Green Chillies 2 slit longitudinally Curry leaves 20 Garlic Cloves 4 pcs Cumin seeds one tbsp Shredded coconut 3 g Fennel seeds 1 tsp Groundnut oil 1 tbsp Mustard seeds 1/2 tsp Cloves 3-4 optional Turmeric 1/2 tsp Salt 1 tsp Coriander leaves 2 g chopped Tomatoes chopped 4 pcs Water needed 300 ml Procedure: Grind the coconut, cumin and garlic using 20 ml of water to a coarse texture. Set aside. Heat the frying pan with oil. (medium heat) Add mustard seeds Once it starts crackling, add fennel seeds and cloves to fry. Add shallots, curry leaves and green chillies. Add turmeric. Saute until the shallots turn translucent. Add Veggie chunks and saute on low flame. (for 2 minutes) Add tomatoes Saute for a few seconds. Transfer the coarsely ground contents. Add 300 ml water to adjust the consistency. Add salt. Allow bubbling until the veggies get softness. Garnish with coriander leaves chopped Ready. Turn off the heat. Serve hot with hot steamed rice! This is an authentic Kongu Cuisine All the recipes are easy to make! Quick fix methods So delicious, you crave for sure! Do follow! Do subscribe the channel!
Dear Viewers! This is an interesting twist in making fritters using lady's fingers/Okra/vendaikkai It is tested and presented here. Yield: 3 servings as an evening snack with tea or coffee. Ingredients: Raw rice flour 20 g Besan flour 100 g Oil to fry 300 ml Lady's fingers 6 nos(Fresh and young) Red chilly powder 1/2 tsp Hing or asafoetida one pinch or 1/4 Tsp Salt 1/2 Tsp Cooking Soda 1/4 Tsp Water as required 250 ml Ajwain seeds for an easy digestion and taste Procedure: Mix the raw rice flour, besan flour, salt, red chilly powder, cooking soda and hing in a dry bowl. Mix well using a spoon. Add water and make bajji batter consistency. Add ajwain and mix well. Chop the lady's fingers lengthwise into two chunks after cutting the two ends. Heat the oil to deep-frying temperature. Now dip the lady's finger chunk into the batter and drop gently in the oil. Make four fritters per batch repeating the same. Allow to deep-fry until the fritters fried evenly. Drain the excess oil from fritters. Collect them on tissue papers to absorb the excess oil, Repeat the process to exhaust the remaining batter. Now the delicious fritters/bajjies are ready to enjoy with hot tea! Do refer the video tutorials: