Vazhaikkai Puttu / Podimas

This is different from the regular poriyal we make from raw bananas. It is easy to make and tastes different too.The crunchiness of onions and the softness of banana together is delicious. Its white colour makes it a favourite with the kids too. It is a good combo with rice and sambhar.

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Vazhaikkai Puttu / Podimas

Ingredients:

1 big sized raw banana

1 medium sized onion chopped finely

1 green chilly chopped finely

1 tsp mustard

1 tsp urad dhal

2 tsp oil

salt to taste

2 tsp shredded coconut to garnish

Method:

  1. Cut the raw banana two halves.
  2. In a big pan add the raw bananas and add water till it immerses.
  3. Allow it to cook for 5-7 minutes. Check with a knife whether its completely cooked.(Knife will pass through easily once cooked).
  4. Now cool the raw banana. Peel it and grate in a big size grater.
  5. Heat oil in a pan.
  6. Add mustard and urad dhal and after it splutters add the green chilly and onion and saute.
  7. Add the grated raw banana and required salt and mix well.
  8. Garnish with shredded coconut and serve.

May 10, 2013. Tags: , , , , , . Nellai Samaiyal, Saiva pillai samaiyal, Sidedish. Leave a comment.

Ellu Thuvaiyal /Sesame Chutney

This chutney is the perfect accompaniment to ulundham paruppu saadham. It is very simple to prepare.

Sending this recipe to Serve it – Blended series by Krithi of Krithi’s Kitchen & Denny of Oh taste and see.

Ellu Thuvaiyal

Ingredients:

50 mg black/brown sesame seeds

3-5 red chillies (adjust according to taste)

A big marble sizetamarind

½ tsp oil

Salt as required

serve it_blended

Method:

  1. Wash sesame seeds in water to remove any impurities and strain in a tea-strainer. Let all the water drain.
  2. In a pan dry roast the sesame seeds till they crackle.
  3. Roast the red chillies separately with ½ tsp oil.
  4. Grind together roasted red chillies, sesame, tamarind and salt into chutney.
  5. Serve hot with ulundham paruppu saadham along with a spoon of gingelly oil.

July 17, 2012. Tags: , . Chutney, Nellai Samaiyal, Saiva pillai samaiyal, Sidedish. 2 comments.

Aviyal

Aviyal is a delicious medley of vegetables in creamy coconut and yogurt sauce. I read somewhere that aviyal is usually made in Kerala during weekends, when there is a little bit of all vegetables remaining in the vegetable basket, along with old curds. But it is not necessarily so. You can make aviyal with fresh vegetables and curd also. I cant imagine any festival / auspicious day at home without aviyal.

Some times my mom adds a little bit of tamarind extract instead of curd, that tastes good too..Infact I like Puli aviyal way better than Thayir aviyal :) Aviyal is very simple to make, now over to the recipe…

Posting this recipe for The keralakitchen event conducted by Geetha of Sunmoonandpotatoes and started originally by Rose of The Kerala Kitchen.

Aviyal 

Ingredients :

1 raw banana

1 drumstick

3-4 brinjals

1 medium sized carrot

10 no beans

1 potato

A small piece of yam

½ cup green peas

A small piece of ash gourd

2-3 tbsp curd/2 tbsp tamarind juice

¼ tsp turmeric powder

Salt to taste

To grind:

2/3 cup shredded coconut

2-3 green chillies

1tsp jeera

2-3 shallots

To temper:

3 tsp coconut oil

1 tsp mustard seeds

1 tsp urad dhal

Few curry leaves

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Method:

  1. Wash, peel and cut all the vegetables lengthwise. You need not use all the vegetables, Raw banana, drumstick, brinjal,carrot are must..others you can vary according to choice.
  2. Grind all ingredients under ‘to grind’ to a coarse paste.
  3. Cook vegetables in a pan with water, turmeric and salt till they are firm. Alternatively you can pressure cook the vegetables for 2 whistles.
  4. Now add the curd/tamarind juice and the ground paste. Let it simmer in a low flame for 5-7minutes.
  5. Do the tempering in coconut oil with mustard, urad dhal and curry leaves.
  6. Aviyal can be served with sambhar, rasam,vathal kuzhambu along with steamed rice. Aviyal can also be served with adai. And aviyal is the best accompaniment for ulundham paruppu saadham.

P.S.

  1. Tempering with coconut oil adds a special flavour to aviyal.
  2. As a side dish for ulundham paruppu saadham, aviyal is made in a little thinner consistency.

July 17, 2012. Tags: , . Curry/Gravy, Foods from Kerala, Nellai Samaiyal, Saiva pillai samaiyal, Sidedish. Leave a comment.

Ulundham Paruppu Saadham/Urad Dhal Rice

This is again a recipe from the nellai saiva pillai household. Ulundham paruppu saadham is traditionally made when a girl attains puberty. The young girl is made to take oil bath and later fed this nutritious and tasty dish. I have already mentioned, in one of my older posts about the health benefits of urad dhal. Unhusked urad dhal reportedly strengthens the pelvic bones of a girl. So when a girl attains puberty, in the days following she is fed a lot of urad dhal recipes like ulundhu vadai, ulundhan kali, ulundhan kanji, ulundham paruppu saadham etc. Female relatives i.e. Athai, Chithi and Periamma of the young girl take turns to make such dishes in liberal quantities, which is then consumed by everyone and also distributed to the neighbouring households (I guess that the girl is just an excuse ). Ulundham paruppu saadham can be prepared and eaten on any occasion, but is typically made during above mentioned times and also during saturdays after taking an oil bath. It is typically served with ellu thuvaiyal and/Karuppati with gingelly oil, with aviyal and/vendakkai pachadi and appalam. The first course of the hot rice is mixed with gingelly oil and tasted with karuppati (palm jaggery). If you don’t like the sweet version you can straight away go to the second course ,which is rice mixed with ellu thuvaiyal and gingelly oil and eaten with aviyal/vendakkai pachadi and appalam. The third course is the same rice mixed with curd/buttermilk and tasted with ellu thuvaiyal. Try this recipe. It is definitely different, but worth it.

Linking this recipe to South Indian Cooking- Event #1 conducted by  Anu’s Healthy Kitchen.

 

 

 

 

 

 

 

 

 

 

 

Ulundham Paruppu Saadham

Ingredients:

4 cups boiled rice

1 to 1 ½ cup split black urad dhal

½ tsp fenugreek seeds

10 -15 no garlic flakes

1 cup shredded coconut

Salt- a little less than required

 

Method :

  1. Wash and clean urad dhal and rice separately.
  2. In a pan dry roast the urad dhal and fenugreek till you get a nice aroma. Keep aside.
  3. Now roast the shredded coconut separately.
  4. Put rice, roasted coconut, roasted urad dhal and fenugreek, garlic flakes, salt everything together along with triple the quantity of water( 15 cups) and pressure cook till the rice is well cooked. Alternatively the rice can be cooked in the traditional method of cooking in a big open pan.
  5. Taste ulundham paruppu saadham with ellu thuvaiyal, aviyal/vendakkai pachadi and appalam.

July 17, 2012. Tags: , , , , . Nellai Samaiyal, Rice/Pulav/Biriyani, Saiva pillai samaiyal, Ulundham Paruppu Saadham. 1 comment.

Puli Milagai

This is a hot and sweet pachadi, that goes well with idly, dosa  and curd rice. You can make this recipe when you are tired of the regular chutneys. This is a saiva-pillai recipe which I learnt from my mom. This recipe is typically made with young and tender green chillies -my mom calls them pinju milagai / kunju milagai. When the chilly season ends the chillies which remain in the plant do not mature and remain small in size. Such chillies are ideal for this recipe. These green chillies are not very hot and spicy and they can be eaten along with the pachadi. Green chillies and shallots are sautéed in gingelly oil and simmered in tamarind sauce to which jaggery is added to create this yummy sidedish. This stays at room temperature for 2 days and in fridge for 3-4 days.

Posting this recipe for “spotlight-curries and gravies” event conducted by Chandhrani of Cuisine delights, originally started by Indrani of Recipe Junction.

Puli Milagai

Ingredients:

1 tbsp. gingelly oil

10 12 no. young & tender greenchillies

25 no.shallots / sambar onions

¼ tsp turmeric powder

A big marble size tamarind

A small lemon size ball of jaggery

Salt to taste

For tempering:

1 tbsp.gingelly oil

½  tsp mustard

½ tsp urad dhal

A pinch of hing

Few curry leaves

Method:

  1. Wash and slit the green chillies half way through .
  2. Peel  the shallots .
  3. Extract juice from tamarind.
  4. In a pan heat 1 tbsp. gingelly oil. Add the chillies and shallots and sauté well, till they are half cooked.
  5. Now add  ½ cup of water. Let the chillies and onions get cooked thoroughly.
  6. Now add the tamarind juice, turmeric powder and salt . Allow the mixture to simmer for 10 minutes.
  7. Add jaggery  to the mix, let it simmer for few more minutes and remove from fire.
  8. The tempering is done liberally with gingelly oil. Enjoy puli milagai with hot Idli or Dosa.

June 19, 2012. Tags: , , , . Curry/Gravy, Nellai Samaiyal, Pachadi, Sidedish. Leave a comment.

Naarthangai Pachadi / Citron Pachadi

When I saw naarthangai at the local market last week, bought them on an impulse because where we live it is a rare sight to see. When I came home MIL told that we already have a big jar of naarthangai pickle. So I decided to make some other recipes using naarthangai – made pachadi and uppu naarthangai.

This naarthangai pachadi is a saiva pillai special which I learnt from my mom, but this is the first time I am trying it on my own. This sweet and sour pachadi tastes different from your regular pickle and tingles your tastebuds. This recipe is conventionally had as a side dish with idli, dosa and curd rice. I have tried them with rotis and they taste as good. This easily provides you with your daily dose of vitamin C, which in turn helps in better absorption of iron. No wonder moms and grandmothers always served a piece of citron/lemon pickle with lunch :)

This stays well in the fridge for 2-3 weeks in a sterile closed container. When needed, take the required quantity of pachadi in a separate bowl using a clean dry spoon. Reheat if you want. Outside the fridge it stays well for a week.

P.S. Use only gingelly oil, which is important for the flavour of the pachadi. It also acts as a preservative.

Naarthangai Pachadi / Citron Pachadi

Ingredients:

1 naarthangai / citron big size

1 big lemon size ball of tamarind

2 small lemon size balls of jaggery

6-8 red chillies ( adjust according to taste )

1/2 tsp fenugreek seeds

2 pinches of hing

salt as required

2 tsp + 1/2 tsp gingelly oil

For tempering:

1 tbsp gingelly oil

1 tsp mustard

1/2 tsp urad dhal

1 sprig of curry leaves (optional)

Method:

  1. Soak the tamarind in 2 cups of  hot water and extract a thick juice.
  2. Roast the red chillies, fenugreek and hing separately in 1/2 tsp oil. Cool and make it into a powder.
  3. Wash and cut the naarthangai into small bite size pieces.
  4. In a pan add 2 tsp gingelly oil and saute the cut pieces. Add 2 cups of water or water till the pieces are immersed. Cook in a medium flame for about 10 minutes till the naarthangai pieces are soft.
  5. Now drain the excess water and keep the cooked naarthangai pieces aside. This step is very important because the water in naarthangai is cooked is very bitter and should be discarded.
  6. Now add the naarthangai pieces to the tamarind juice along with the chilly powder mix and the required amount of salt. Pour this into the pan and allow it to boil.
  7.  Now add the jaggery and simmer for 5-10 minutes.
  8. Finally do the tempering in generous amounts of gingelly oil. This acts as a preservative.
  9. Store in a dry, sterile container with a tight lid in the fridge. Enjoy with idli, dosa and curd rice.

December 12, 2011. Tags: , , , . Nellai Samaiyal, Pachadi, Sidedish. Leave a comment.

Kurunai Dosai/Mulu Ulundhu Dosai/Whole Black Gram Dhal Dosa

This is a speciality from my mom’s cuisine. This is recipe is a regular in many of the pillaimar households. This recipe uses whole black gram with its skin intact instead of  the white deskinned one to make dosa. In olden days, when the reap from the fields used to come home, only the broken black gram was used for the dosa and whole ones are deskinned for regular idly/dosa. And hence the name “Kurunai Dosai”. My  grandma also calls it “Karutha Dosai” because of its greyish black hue.

The  batter preparetion is similar to regular dosa. But this Dosa tastes very different from the regular dosa and is healthy too because of the whole grams. Taste it to believe it…

Posting this recipe for ‘show me your dosa’ event hosted by Divya of Dilse.

Also sending this recipe to “Food palette series Black” hosted by Torviewtoronto.

Kurunai Dosai/Mulu Ulundhu Dosai/Whole Black Gram Dhal Dosa

Ingredients:

4 cups boiled rice

1 cup of black urad dhal

1/2 spoon fenugreek  seeds (optional)

salt as required

Method:

  1. Soak the rice and dhal for 3-4 hours separately.
  2.  First grind the dhal into smooth batter.
  3. Next grind the rice into a fine consistency.
  4. Mix both and add required salt. Allow the batter to ferment overnight.
  5. Next morning make dosas in the dosa griddle. These dosas taste good when made either soft or crispy.
  6. The ideal combination is vengaya thuvaiyal or vadaga thuvaiyal.

July 30, 2011. Tags: , , , , . Dosa Variety, Nellai Samaiyal, Saiva pillai samaiyal. 5 comments.

Inji Pachadi / Ginger Pachadi

This is a very  simple dish served as an accompaniment to sodhi. It also tastes good with curd rice. It is very good for digestion.

Reposting this recipe for DNSW-I event hosted by Akila of Akila’s Kitchen.

Inji Pachadi / Ginger Pachadi

Ingredients:

50 gms ginger-peeled and cut into small pieces

1/2 cup shredded coconut

1-2 red chillies

1/4 tsp turmeric powder

A large lemon sized ball of jaggery

Salt to taste

2+2 tsp oil

For tempering:

1 tsp oil

½ tsp mustard

½  tsp urad dhal

1-2 sprigs curry leaves

Method:

  1. Heat the pan. Add 2 tsp oil and fry the red chillies. In the same oil fry the chopped ginger till golden brown.
  2.  Add 2 more tsp of oil and fry the shredded coconut till golden brown.
  3.  Allow this to cool and grind in mixer along with salt to a fine paste.
  4. Transfer this paste along with turmeric powder to a pan and allow it to simmer. Add the jaggery and simmer till raw smell is gone.
  5.  Temper with mustard, urad dhal and curry leaves. Serve with rice and sodhi.

May 2, 2011. Tags: , , . Nellai Samaiyal, Pachadi, Saiva pillai samaiyal, Sidedish. 2 comments.

Tirunelveli Sodhi / Maapillai Sodhi

This recipe has been in my ‘to do’ list for a long long time. I mean – to post about this recipe.

Sodhi is a classic recipe from tirunelveli. Tirunelveli saiva pillai marriage is a two day affair. ‘Sodhi sappadu’ is the second day lunch , which is served on behalf of the boy’s side to the girl’s side and the guests ( a way of saying thank you ). Because of this it is also known as ‘Maapillai Sodhi’. It is a very rich dish made of coconut milk and vegetables served as a classic combo of – rice, sodhi, potato roast ( urulaikilangu varuval), inji pachadi/inji thuvaiyal along with papads and rice vadaams. The ginger pachadi is supposed to help in digestion of the heavy coconut milk.

My mom says that in olden days one coconut per person was used for getting the coconut milk- it means if you want to serve four persons you have to extract milk from four coconuts!!! Well gone are those golden days! Because of the increasing vegetable prices and the increasing calorie consciousness among people we are using less coconut now. Nowadays we use 1 coconut for 2 persons as an average…You can adjust the amount according to your taste :)

One of my non-veg colleague used to mock me – what variety do you have in veg dishes? I don’t understand what you people serve when you have guests at home….. She doesn’t realize that – Heaven! Thy name is SODHI!!!

Reposting this recipe for Walk down the memory lane event hosted by Kalyani of Sizzling tastebuds, started originally by Gayathri’s cookspot.

 

Tirunelveli Sodhi

Ingredients:

1 large sized coconut ( I used this for 3 persons)

1 drumstick

2 large potatoes

2 carrots

2 large onions

4-5 green chillies

1 tsp oil

Juice of 1 lemon

Salt as required

For tempering:

2 tsp oil

1 tsp mustard

1 tsp urad dhal

Few curry leaves

Method:

  1. The first and crucial step is to extract the coconut milk. Take 2 cups of thick milk and 2-3 cups of thin milk from the shredded coconut.
  2.  Cut the drumstick into long pieces and cube the potatoes and carrots. Cut the onions into long but thick slices.
  3.  Sauté the onion in oil and add it to the thin milk along with the chopped vegetables. Allow the vegetables to cook in the thin milk in a medium flame.
  4.  In the mean time grind the green chillies and required salt into a fine paste and add it to the thick milk.
  5.  After the vegetables are cooked well and the thin milk has reduced in quantity add the thick milk to the pan.
  6. Allow to simmer in a low flame till you see froth on top. Do not allow to boil. Switch off the stove.
  7.  Add the juice of lemon after the sodhi has cooled off a little( when warm). Otherwise it will curdle. Alternatively the lemon juice can be omitted ( some of my family members like it that way- so my mom makes two versions each time , with and with out lemon juice).
  8. Tempering is optional and can be done with mustard, urad dhal and curry leaves.
  9. Serve sodhi with rice, potato roast and ginger pachadi. Sodhi also tastes good with aappam and idiyappam.

May 1, 2011. Tags: , , . Nellai Samaiyal, Saiva pillai samaiyal. 18 comments.

Mangai Pachadi / Raw Mango Pachadi

Iniya tamil puthandu nalvazhthukal (Wishing you all a very happy tamil new year). This recipe is a staple at my home on tamil new year’s day. I don’t know what is the relationship of mango and tamil new year. I guess the month of “chithirai” marks the onset of mango season and so it is cooked on the day of tamil new year.

This is a very simple recipe. This sweet and tangy recipe tastes good with sambar, rasam and curd rice as well. From my experience I know it tastes good with rotis also.

Posting this recipe for  ‘C for colorful currries’ event hosted by Charitha of  ‘women’s era2008′.

Reposting this recipe for mango recipes hosted by Sameena of myculinarycreations.

Mangai pachadi / raw mango pachadi

Ingredients:

I medium sized raw mango (preferably kili-mooku type which is not very sour)

¼ tsp turmeric powder

½ tsp chilli powder

Salt as required

1 big lemon sized ball of jaggery

¼ cup shredded coconut

½ tsp jeera

For tempering:

1 tsp oil

½ tsp mustard

½  tsp urad dhal

1-2 sprigs curry leaves

Method:

  1. Wash and peel the mango .
  2. Now cut the mango into thin slices.
  3.  In a pan add half a cup of water and cook the mango slices with salt, chilli powder and turmeric powder till the mango pieces become very soft and mushy. Alternatively you can pressur cook the mango for two whistles.
  4. Grind the coconut and jeera into a paste. After the mango is cooked add this coconut paste and jaggery and simmer for 2-3 minutes
  5. . Temper with mustard, urad dhal and curry leaves. Tangy mango pachadi is ready to serve.

April 18, 2011. Tags: , , . Nellai Samaiyal, Pachadi, Sidedish. 4 comments.

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