Monday, October 12, 2015

MCC Thuvayal (Mint, Coriander and Curry leaves) - புதினா கொத்தமல்லி கறிவேப்பிலை துவையல்

Mint, Coriander and Curry leaves (MCC) thuvayal.
I had plenty of Mint, Coriander and Curry leaves and with that I made this thuvayal.
Very refreshing and appetizing thuvayal.
It enhance the taste buds and a feel good side dish.
Ingredients Needed:-
1.    Mint leaves 1 cup (washed and tightly pressed)
2.    Coriander leaves - 1 cup
3.    Curry leaves - 1/2 cup 
4.    Oil 2 tsp
5.    Urad dal  - 1-1/2 tablespoons
6.    Pepper corns  - 1/4 tsp
7.    Dry red Chilli - 6 ( according to taste )
8.    Green Chilli - 1 
9.    Hing 
10. Tamarind small gooseberry size. (here I used tamarind paste 3/4 tsp)


புதினா கொத்தமல்லி கறிவேப்பிலை துவையல்
1. Heat 2 tsps of Oil in a Kadai, fry Urad dal, Red Chilli, Green Chilli (slit) and peppercorns to golden brown and keep it aside.

2. Fry curry leaves and mint leaves till it shrinks and add coriander leaves and switch off the stove.

3. When it cools completely grind it . First grind leaves salt , chilies, tamarind to paste without adding water.
4. Add fried Urad dal lastly and grind it . 
5. Mix it with hot rice  and enjoy with Morkoottu (மோர் கூட்டு).

புதினா கொத்தமல்லி கறிவேப்பிலை துவையல்
Small piece of ginger can be added to get good flavor.
Very little water may be added to make this thuvayal
This can be refrigerated even for a week. 

Thursday, October 08, 2015

Kathirikkai Kadalai Puli Kootu - கத்திரிக்காய் கடலை புளி கூட்டு

Kathirikkai Kadalai Koottu  - Brinjal and Karuppu Konda Kadalai (black channa).
Taste very good with nutty flavour.
Ingredients Needed:-
1. Brinjal (Kathirikkai) cubed - 1 cup
2. Black channa  - 1/4 cup (soaked in water) cook separately 
3. Salt to taste
4. Turmeric Powder - 1/4 tsp
5. Hing / Perungayam
6. Sambar powder  - 1 tsp
7. Cooked moong Dal  - 1/2 cup 
8. Green chillies  - 2 slit length wise 
9. Thin Tamarind extract  - 1/4 cup
10. Sambar Powder - 1 tsp 

கத்திரிக்காய் கடலை புளி கூட்டு

Ingredients for Grinding:-
1.  Coconut -  2 table spoon
2. Cumin Seeds  - 1/4 tsp
Grind this to a coarse paste.
Ingredients for Seasoning:-
1. Mustard seeds -  1/4 tsp
2. Curry leaves 
3. Oil  - 1 tablespoon 


1. Wash and cut Brinjal into cubes.
2. Heat oil  in a kadai or pan add mustard seeds to splutter.
3. Add Brinjal cubes and sauté for a while.
4. Add salt, turmeric Powder, slit green chillies and fry for few minutes.
5. Now goes sambar powder - 1 tsp and tamarind extract and cook well.
6. Meantime grind grated coconut and jeera into coarse paste.
7. Now goes cooked dal, cooked channa and grinded paste.
8. Cook well till it reaches desired consistency.
9. Koottu is ready and it can be had with plain rice or any variety rice.
கத்திரிக்காய் கடலை புளி கூட்டு
I had it with lemon rice. :-)

Monday, October 05, 2015

Varagu Arisi Thavala Dosai ( Kado Millet Thavala Dosai) - வரகு அரிசி தவள தோசை

Varagu Arisi (Kado Millet) Thavala Dosai - வரகு அரிசி தவள தோசை

My mom used to make this with raw rice.
Usually she makes this dosa in a Iron Kadai .
It will be thick, crispier outside and soft inside.
Some what similar to temple dosa.

Ingredients Needed:-
1. Varagu Arisi (Kado Millet) - 1 cup
2. Tuar Dal -  2 1/2 tablespoon
3. Channa Dal - 2 1/2 tablespoon 
4. Urad Dal - 2 tablespoon
5. Grated coconut - 3 tablespoon
6. Salt to taste
7. Hing / Perungayam
8. Oil 
9. Curry leaves one handful
10. Pepper - 1 tsp
11. Cumin / Jeera - 1 1/2 tsp 
12. Curd / buttermilk (to soak Varagu rice)

வரகு அரிசி தவள தோசை
1. Wash few times Varagu Arisi and drain water, add curd/ buttermilk mix well and soak this for 3 to 4 hours.
2. Use a separate bowl take Tuar dal, Channa Dal, Urad dal and clean well and soak separately.
3. Grind everything - Varagu Arisi,  soaked Dal, grated Coconut, Jeera, Pepper and Curry leaves to a semi fine paste, add Salt and Hing  and mix well.
4. Heat kadai or iron tawa pour this  batter and spread  thick dosa and sprinkle Oil on the sides.
Cover and cook in medium flame till golden.

5. Flip the other side and cook well.

6. Nice spicy pepper flavour Thavala Dosai ready to enjoy.
7. Serve this dosa with Coconut chutney or Milaga Podi.
வரகு அரிசி தவள தோசை

Wednesday, September 30, 2015

Poosanikai Channa Koottu - பூசணிக்காய் சன்னா கூட்டு

Poosanikkai (White pumpkin / Winter melon) Koottu with  Kabuli channa.
In South Indian wedding lunch this Koottu will usually find its way.
In my house we make during Pooja days or for family get together.
Ingredients needed:-
1. Poosanikkai (white pumpkin)  diced - 2 cups
2. Kabuli channa (soaked overnight and cooked) - 1/4 cup
3. Moong dal - 1/4 cup
4. Turmeric powder
5. Hing
6. Salt to taste.

Ingredients for tempering:-
1. Oil - 1 tsp
2. Mustard seeds - 1/4 tsp
3. Urad dal - 1/4 tsp 
4. Curry leaves

Ingredients for Grinding:-
1. Grated Coconut 2 table spoons
2. Cumin seeds 1/2 tsp
3 dry red Chilli according to taste (here I used one big Chilli) 
4. Rice flour 1/2 tsp 

பூசணிக்காய் சன்னா கூட்டு

1. Wash and boil moong dal.
2. Mean time wash and cube poosanikkai.

3. Add this poosanikkai to boiled moong dal.
4. Now goes boiled channa, hing and Turmeric powder.
5. Grind coconut, chillies, rice flour and jeera to a coarse paste.
6. Pour this grinded paste to the Koottu  and boil for few minutes. 
7. Temper with mustard seeds, urad dal and curry leaves.

பூசணிக்காய் சன்னா கூட்டு

This Koottu go well with Thuvayal Sadam, Variety rice or even with plain rice.
Adding pinch of sugar enhance the taste of this Koottu.

Monday, September 28, 2015

Samai Arisi Sambar Sadam (Bisebela bath) - சாமை அரிசி பிசிபேளா பாத்

Samai Arisi Sambar Sadam(Bisbela bath) - சாமை அரிசி பிசிபேளா பாத்

This time Sambar Rice with Samai Rice. 
It's creamy in texture and tastes delicious.
Easy to make dish.
Ingredients needed:-
1. Samai rice -  1/2 cup
2. Tuar dal / thuvaram Paruppu  - 1/2 cup
3. Salt to taste
4. Bisebela bath powder  - 2 tsp ( I used MTR Powder )
5. Sambar powder  - 1 tsp
6. Turmeric Powder -  1/4 tsp
7. Tamarind Small gooseberry size soak in 1 1/2 cups of water
8. Water  - 3 3/4 cups
9. Vegetables cubed (drumstick, beans, carrot, capsicum, chow-chow) 
10. Mustard seeds
11. Oil - 2 tablespoons
12. Ghee - 1 table spoon 
13. Hing / Perungayam
14. Jaggery little optional 
15. Tomato 1 (make into purée) 

சாமை அரிசி பிசிபேளா பாத்
1. Wash and cut vegetables and keep it aside.
2. Soak tamarind in warm water and extract the juice.

3. Heat oil in a pan season with mustard seeds.

4. Add cubed vegetables, salt, turmeric powder and hing and sauté for a while.

5. Now goes tamarind water, sambar powder and tomato purée.
Cook till the raw smell of the Tamarind and sambar Podi goes.

5. Side by side was and pressure cook Samai Arisi and dal with 4 cups of water.

6. When the vegetables get cooked add in MTR Bisebela bath powder and mix well.

7. Pour this Sambar mixture in cooked rice and mix well.

8. Add remaining oil and ghee season curry leaves and pour over rice.
Pressure cook in slow flame for 10 mins.
சாமை அரிசி பிசிபேளா பாத்
My Sambar Sadam is ready to enjoy with Potato Fry and Papad.

1. Small onions can be added.
2. Cook drumstick separately and take out the pulp and add to the cooked rice.
3. Jaggery is added when the tamarind water is about to boil.

Wednesday, September 16, 2015

Nei Kozhukkattai - நெய் கொழுக்கட்டை

Nei Kozhukkattai or Fried Modak.

We used to make this Modak for Ganapathy Homam.
In our house we make this for our Kuladeivam visit. 

This is can be stored for a week.

Ingredients Needed for Poornam (பூரணம்):-
1. Grated Coconut - 1 cup
2. Powdered Jaggery - 3/4 cup
3. Elaichi powder
4. Ghee - 1'tsp

Ingredients for Mel Maavu (மேல் மாவு):-
1. Maida 1 cup
2. Rawa -  1 1/2 tablespoon
3. Melted ghee  - 2 tsp
4. Salt 
5. Water to knead 
6. Oil plus 1 tablespoon ghee for frying

நெய் கொழுக்கட்டை

Method :-
1. Mix jaggery and Grated coconut and cook in a medium flame.

2. Till it becomes non sticky.
3. Soak Rawa in water (I used enough water to immerse Rawa) for 30 mins.
4. Add maida, melted ghee  and salt mix well.
5. Using very little water knead a soft dough.
6. Take small ball out of kneaded atta and roll into chappathis.
7. Cut into circles with any lid.
8. Coat / apply water to the edges, keep the filling inside and make Modak.
9. Deep fry it in oil till golden. 
10. Drain excess oil and keep it in a air tight container when it is cool.
நெய் கொழுக்கட்டை
Rawa gives the crispness to the Modak.
Apply water to the edges to stick finely.
It is important to dry for few minutes before frying.
If we fry immediately after sticking the stuffing will come out and spoil the colour of the modaks.