Thursday, October 22, 2015

Samai Puli Pongal - சாமை புளி பொங்கல்

Samai Puli Pongal. 

My mom used to make Rice Kurunai (குருணை) puli Pongal.
And serve it with Javvarisi vadam.
It taste similar like puli Sadam (tamarind rice) in mushy form.
I bought small Vengala Panai (வெங்கல பானை) recently in that I wanted to make this puli Pongal.
This came out very well.

Ingredients Needed:-
1. Samai Rice - 1 cup
2. Tamarind small lemon size ball soaked in 3 1/4 cup water
3. Salt to taste
4. Turmeric powder
5. Hing / Perungayam
6. Jaggery little ( optional)

Ingredients for tempering:-
1. Oil - 3 tablespoon (use only gingelly oil) 
2. Mustard seeds - 1 tsp
3. Urad dal - 1 tsp
4. Channa dal - 1 1/2 tsp
5. Ground nuts - 2 tablespoon
6. Curry leaves
7. Red Chilli - 2 broken into pieces
8. Green chili - 1 

Samai Puli Pongal - சாமை புளி பொங்கல்


1. Wash Samai rice and keep aside. Squeeze the tamarind pulp filter and keep aside.

2. Take all the ingredients for tempering for ready to use.

3. Heat oil in a pressure cooker / pan. (It is Vengala panai for me this time)

4. Temper the ingredients.

5. Pour the tamarind extract, turmeric powder, hing / Perungayam, salt and jaggery. Bring it to boil.

6. When tamarind water starts boiling add in washed Samai rice and stir well.
Cook in small flame.
Put weight and sim the flame for about 12 mins.

7. Open the cooker and stir well and serve this Pongal hot or cold.
Samai Puli Pongal - சாமை புளி பொங்கல்

I served this with Arisi Appalam.
It can be enjoyed hot or cold in both temperatures it tastes good...

Friday, October 16, 2015

Varagu Arisi Pidi Kozhukkattai (Sweet) - வரகு அரிசி பிடி கொழுக்கட்டை - இனிப்பு

Pidi Kozhukkattai made with Varagu Arisi.
Easy to make and taste very nice.

Varagu Arisi comes with lots of health benefits.

Ingredient Needed:-
1. Varagu Arisi - 1/2 cup
2. Moong dal - 2 tsp
3. Jaggery - 1/2 cup
4. Water-  1 cup
5. Elaichi Powder
6. Grated coconut - 2 tsp
7. Ghee - 1/2 tsp 

 வரகு அரிசி பிடி கொழுக்கட்டை - இனிப்பு

1. Clean, remove the impurities in Varagu rice and  sauté till golden brown.

2. Dry roast moong dal till golden brown .

3. Mix both the ingredients cool and grind into coarse powder. (like rawa)

4. In a vessel add water, jaggery and heat it, when jaggery dissolves in water filter out the impurities.
Boil the filtered  jaggery water by adding grated coconut and elaichi powder.
When the water starts boiling add in the pounded rice and dal mixture.

5.Cook in medium flame, till water evaporates  add 1/2 tsp ghee and mix well.

6.Cool the mixture and make Pidi Kozhukkattai and steam it for 12 mins in medium flame.

7. Delicious sweet Pidi Kozhukkattai with full of taste and rich in iron is ready to enjoy.
 வரகு அரிசி பிடி கொழுக்கட்டை - இனிப்பு
The above measurement makes 10 Kozhukkattai.

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.