Kondaikadalai Theeyal -Nagercoil style

I first tasted this delicious dish when I was residing in nagercoil. My mom learned it first, later I learnt it from her. This is more or less similar to puli kuzhambu but the major difference is that lots of roasted coconut is ground and added to this curry giving a distinct flavour. Theeyal is also made with garlic-shallots or other vegetables combination, but this is our favourite.

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Kondaikadalai Theeyal

Ingredients :

1 cup white chick peas/garbanzo beans/kabuli channa (soak for 8 hours)

A small lemon size ball of tamarind

2 tsp of gingelly oil

1/2 tsp fenugreek seeds

salt as required

To roast and grind into paste:

5-6 red chillies (adjust according to taste)

2 tsp coriander seeds

1 tsp gram dhal

few sprigs curry leaves

1/2 tsp raw rice (optional)

1 cup shredded coconut

For tempering :

1 tsp gingelly oil

1 tsp mustard seeds

1 tsp urad dhal

2 sprigs curry leaves

Method:

  1. Cook the soaked chick peas in pressure cooker for 3 to 4 whistles. Add required salt to chick peas after it is being cooked.
  2. Extract the juice from tamarind and keep aside.
  3. In a pan dry roast all the ingredients given under roast and grind, one by one separately. Roast the shredded coconut in a tsp of oil till golden brown in colour.
  4. Grind all the roasted ingredients into a smooth paste.
  5. In a pan heat a tsp of oil and add fenugreek seeds. After they sizzle add tamarind juice, ground paste with required salt. Bring to a boil.
  6. Now add the cooked chick peas and allow to simmer for 7-10 minutes. Do the tempering. Serve with rice, any vegetable kootu and appalam.

 

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May 13, 2015. Tags: , , , . Curry/Gravy, Sidedish, Sprouts/Legumes, Vattara samaiyal. Leave a comment.

Green sprouts and pineapple salad

This is one of my favorite raw food recipe and very easy to make. The pineapple gives it a sweet and tangy taste and fibre in the salad makes it a very filling snack. This can be had as a light dinner or breakfast too. This will help in weight loss also.

Green sprouts and pineapple salad
Ingredients : (for 1 person, adjust accordingly)
1 handful or half cup raw green gram sprouts
1/2 onion chopped finely
1 tomato chopped finely
2 pineapple slices diced
1 capsicum chopped finely (optional)
A pinch of salt
1/4 tsp pepper

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Method:
1.Mix all ingredients in a large bowl with salt and pepper.
2. Make few hours in advance so that the sprouts get soaked and taste better. You can also make it a day in advance and refrigerate it.
p.s. instead of tomatoes lime juice can be added.
You can also add chopped carrots or cucumber too.

February 22, 2015. Tags: , , , , . Breakfast recipe, Cooking without fire, Healthy Recipe, Raw food recipe, Salad, Sprouts/Legumes, weight loss recipe. Leave a comment.

Varagu Ulundhu Saadham / Barnyard Millet Urad Dhal Rice

Varagu-ulundhu Saadham

I tried replacing normal rice with varagu in this recipe. It was tastier than the regular uluntham paruppu saadham.

I used 2 cups varagu and 1 cup black urad dhal . All the other ingredients and method are same as in my recipe of uluntham paruppu saadham. It is served with aviyal / vendakkai pachadi and ellu thuvaiyal.

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August 26, 2014. Tags: , , , , , , . Antidiabetic recipe, Healthy Recipe, Millet recipe, Nellai Samaiyal, Rice/Pulav/Biriyani, Saiva pillai samaiyal, Sprouts/Legumes. Leave a comment.

Karunai kizhangu thayir masiyal

Siddha medicine says that of all vegetables growing below the soil , sweet potato ( sarkarai valli kizhangu ) and yams ( karunai kizhangu ) are the best.
Yam is supposed to be very good for people with piles. Some people get an itchy sensation in their throat and tongue after eating yam. This can be avoided by using days old yams instead of fresh ones or by using a sour ingredient in the recipe such as curd or tamarind extract. Now the recipe for  Karunai kizhangu thayir masiyal.

Karunai kizhangu thayir masiyal

Ingredients:

3 medium no yams

10 no small onions finely chopped

1 green chilly finely chopped

1/2 inch Ginger finely chopped

A handful of fresh field beans (mochai payiru)

1 cup curd

1/4 tsp turmeric powder

1/2 tsp mustard

1/2 tsp urad dhal

Few sprigs curry leaves

1 tbsp oil

Salt as required

Method:

  1. Pressure cook the yams and field beans for 3 whistles.
  2. Mash the yams and add turmeric and salt to it. Add curd to the mashed yams and mix well.
  3. Heat oil in a pan. Add mustard, urad dhal and curry leaves. Add the chopped onions and green chilly and sauté.
  4. Now add the mashed yam mix to the pan and allow it to simmer for 2-3 minutes. Yam masiyal is ready. This can be had with white rice as such or can be served with rasam rice.

December 31, 2010. Tags: , . Curry/Gravy, Sidedish, Sprouts/Legumes. 3 comments.

Puli Illa Kuzhambu – Poruthanni

Chetti households make a lot of ‘pathiya samaiyal’.There are varieties of curries made without tamarind or dhal, which are ideal for convalescing people.When you are just out of some illness your appetite is lost and you donot have the  urge to eat well. This type of ‘pathiya samaiyal’ rejuvenates your taste buds and brings back the appetite.Poruthanni is a type of ‘puli illa kuzhambu’ which does not have tamarind and contains lot of jeera,pepper and garlic.It is supposed to be very good for women after their delivery time.You can use drumstick,broadbeans and any other fresh beans in this kuzhambu.We donot make any poriyal/vegetable sidedish when we make this kuzhambu.Since the kuzhambu lacks tamarind the ideal sidedish is some thuvaiyal with tamarind such as varuthu araitha thengai thuvaiyal, pachai kothumalli thuvaiyal, inji thuvaiyal etc.

Reposting this recipe for ‘Herbs and flowers – garlic’ event started by PJ of Seduce your taste buds and hosted by Vardhini of Zesty Palette.

Puli Illa Kuzhambu – Poruthanni

Ingredients:

1 cup cut broadbeans

1 drumstick cut into pieces

1 cup mochai payiru/broken beans

20-25 garlic flakes

1/4 tsp turmeric powder

salt as required

To grind:

5-6 red chillies (dry roasted)

3-4 sprigs curry leaves

2 tsp jeera

10-12 black peppercorns

2 tsp mustard

10-12 garlic flakes

2 tsp oil

For tempering:

2 tsp oil

1 tsp jeera

1 tsp mustard

Method:

  1. Boil broad beans, drumstick and broken beans in water with salt.
  2. Grind all the ingredients for grinding into a smooth paste.(Only the redchilies should be dryroasted.Other ingredients  should be used raw only.)
  3. Mix the ground paste in 2 cups of water.Add the boiled vegetables.Add turmeric powder and salt as required.
  4. Heat 2 tsp oil in a pan.Saute the garlic flakes well and add to the kuzhambu.
  5. Allow the kuzhambu to boil till the raw smell disappears.Allow to simmer for 5 more minutes.
  6. Do the tempering with jeera and mustard.Serve hot with white rice and thuvaiyal.

September 4, 2010. Tags: , , , , . chetti veetu samaiyal, Curry/Gravy, Pathiya samaiyal, Puli Illa Kuzhambu, Sprouts/Legumes. 6 comments.

Mixed Vegetable Pirattal

This is a chetti veetu recipe I learnt from my MIL.She says that it is usually made on weekends, when you have small quantities of many vegetables remaining (kind of similar to aviyal).You can say that it is a spicy version of aviyal.This goes very well with rasam.You can also serve it as curry along with white rice,idly or dosa.

I am sending this recipe as an entry to ‘Show me your curry‘ event hosted by Divya of divya-dilse.blogspot.com

Mixed Vegetable Pirattal:

Ingredients:

3-4 cups mixed vegetables cut into cubes
(carrot,beans,pumpkin,beans,plantain,potato,cluster beans,brinjal,drumstick)

1 cup fresh butter beans ( you can use other type of beans also)

1/4 tsp turmeric powder

A small lemon sized ball tamarind

For powder:

1 tbsp urad dhal

For grinding:

3-4 red chillies

1+1 tsp mustard

1 tsp fenugreek seeds

1 tsp cumin seeds

1/2 tsp pepper

For tempering:

1/2 tsp mustard

1/2 tsp cumin seeds

2-3 sprigs curry leaves

1 tsp oil

Method:

  1. Boil the chopped vegetables with turmeric and required salt. Do not overcook.The vegetables must be firm.Alternatively you can pressure cook them for 1-2 whistles.In case you are using ladies finger in the recipe, sauté it in oil and keep aside.
  2. Extract 1 cup of juice from the tamarind.
  3. Dry roast the urad dhal and grind it into powder.
  4. Dry roast fenugreek,cumin,1 tsp mustard together.Next roast the red chillies with little bit of oil. Grind the redchillies,roasted spices along with 1 tsp mustard and 1/2 tsp pepper to a smooth paste.
  5. In a pan add all the boiled vegetables,sauteed ladies finger ,tamarind extract and the ground paste. Add 1/2 a cup of water and required salt and allow it to boil.Reduce the flame and let it simmer for 5-10 minutes.
  6. Finally add the urad dhal powder and mix well.The consistency should be like that of a thick gravy.
  7. Do the tempering with mustard,urad dhal and curry leaves.
  8. Serve hot with white rice and rasam.

September 4, 2010. Tags: , . chetti veetu samaiyal, Curry/Gravy, Sidedish, Sprouts/Legumes. 1 comment.

Moong Sprouts Stir-fry

Sprouts are considered to be superfood and they contain largest amount of nutrients compared to any other food.They are packed with nutrients like iron,vitamin C,proteins and enzymes.The sprouting process increases the enzyme concentration, so they are easy to digest.Sprouts are considered to be living foods,they continue to grow slowly even after you keep them in the fridge and their vitamin content increases.They are inexpensive and easy to make at home.

When I harvest sprouts once,I store them in the fridge for upto a week.You can use them in a variety of recipes.Just throw a handful in your salad, soup,curry or rice.They never bore you.

Here is a very simple recipe of Moong sprouts stir-fry.I am sending this as an entry to My Legume Love Affair 26 started by Susan of ‘The well seasoned cook’ and hosted by Simona of Briciole.

I am also sending this to sidedishes other than dals/subzis hosted by Suma of Veggieplatter.

Moong Sprouts Stir-fry

Ingredients:

1 cup moong sprouts/green gram sprouts

1 medium size onion finely chopped

1 medium size tomatoe finely chopped

1 green chilly finely chopped

1 red chilly broken into pieces

1 tsp mustard

1 tsp oil

Method:

  1. Heat 1 tsp of oil in a pan.Add 1 tsp of mustard.
  2. After it splutters add green and red chillies.
  3. Then add onion and saute for a minute.Now add tomatoes and saute.
  4. Add the sprouts  and required salt and let them cook in the tomato juice for 2-3 minutes.Moong sprouts stir-fry is ready.

You can eat this as a salad or have it as a side-dish.You can also use this as a filling to make sandwiches and wraps.My favourite way to have this dish is wrapping it in chappathies to make rolls.

August 29, 2010. Tags: , , , . Sidedish, Sprouts/Legumes. 6 comments.