Wednesday, January 14, 2015


Vendaikkai  Varuval  (வெண்டைக்காய் வறுவல்) is a deep fried dish which we can serve with any Rice.
A regular item in South Indian wedding lunch or dinner menus.

Ingredients Needed:-
1. Vendaikkai  - 2 cups. (Cut into long pieces as shown in pic )
2. Oil to deep fry (I usually fry this in batches so frying is done in less oil)

Ingredients for coating:-
1.   Gram flour (Kadalai Mavu) - 2 tablespoon
2.   Rice flour ( Arisi Mavu) - 2 tablespoon
3.   Hing / Perungayam
4.   Salt to taste
5.   Tamarind water (here I used tamarind paste)
6.   Ellu /Sesame seeds  - 1/2 tsp
7.   Omam / Ajwain  - 1/2 tsp
8.   Turmeric Powder 
9.   Dhania powder - 1/2 tsp
10. Jeera powder  - 1/4 tsp
11. Red Chilli powder  1-1/4 tsp (according to taste ) 
12. Water as needed

1. Wash, wipe out the water and cut Lady's finger into big pieces.

2. In a bowl mix all the ingredients with little water to coat the vegetable.
This mix should be thicker than Bajji batter.

3. Add in Lady's finger and mix well.

4. Heat oil in a Kadai, fry in batches till golden and crisp.
வெண்டைக்காய் வறுவல்

Easy to prepare.
This Crispy is enjoyed by all ages....

Friday, January 09, 2015

SAMBAR PODI RASAM - சாம்பார் பொடி ரசம்

Rasam made with Sambar Podi... 
If you run out of Rasam powder, Rasam can still be made with Sambar powder.
This Rasam is easy to make, heavenly in taste with the flavour of Green Chilli .

Ingredients Needed:-
1.  Tomato - 1
2.  Thick tamarind water - 2 1/2 tablespoon  (1 tsp of tamarind paste )
3.  Green chillies - 2
4.  Sambar powder  - 1 tsp
5.  Cooked Tur dhal / Thuvaram Paruppu  - 2 tablespoon
6.  Salt to taste
7.  Hing / Perungayam 
8.  Turmeric powder

Ingredients for tempering:-
1.  Ghee - 1 tsp
2.  Mustard seeds  - 1/4 tsp
3.  Cumin seeds / Jeera  - 1/4 tsp
4.  Dry Red Chilli 1 (optional)
5.  Curry leaves

1.  In a vessel, take 3/4 cup water in that add cubed Tomatoes, Salt, Turmeric, Hing, Tamarind water paste, cooked Dhal, slit or diced Green Chilli  and Sambar powder.

2.  Crush the above nicely with fingers, (this gives us good taste) and bring this to boil in a medium flame.

3.  When the volume reduces and the raw small of tamarind goes add 1 cup of water. (at this stage adjust the water and also check for salt) 

4.  In a slow flame cook till foamy on top. No need to boil.

சாம்பார் பொடி ரசம்

5.  Season the ingredients in Ghee and pour over Rasam.
Rasam with green Chilli flavour and  sambar podi flavour is ready.

Tuesday, January 06, 2015

Vegetable Puli Curry

In Chettinad (செட்டி நாடு) cuisine Mandi  (மண்டி) is a special dish.

Mandi  is usually made with the rice washed water (this is supposed to contains lots of minerals).
Idli is in their daily menu and whenever they grind for Idli, they reserve the washed water for this.(Water of the first wash should be discarded as it can contain impurities and chemicals and the water of the second wash can be stored.)
This rice washed water makes the curry thick. 
Alternatively rice flour can be used in place of washed water.

The Chettinad Mandi can be made with Ladysfinger, Capsicum etc.,

We can also make this by adding mix vegetables, Mochai - Cowpea/field beans (மொச்சை) etc.,
My version is with mixed vegetables.

Ingredients needed:-
1.  Mixed vegetables cut into cubes (2-1/2 cups )  I used Carrot, Potato, Lady's finger, Brinjal, Drumstick, Avarakkai (Broad beans), Capsicum and Tomato .
2.  Shallots / Chinna Vengayam peeled - 1/2 cup
3.  Garlic pods - 15 nos
4.  Green chilli - 6 (according to taste)
5.  Thick tamarind water 1-1/2 cup
6.  Rice flour - 1 tsp mixed with 3 tablespoon of water.
7.  Salt to taste
8.  Hing / Perungayam 
9.  Turmeric Powder - To obtain rich color.

Ingredients for Tempering:-
1.  Oil - 3 tablespoon
2.  Mustard seeds - 1/4 tsp
3.  Methi seeds / Vendhayam  - little
4.  Cumin seeds / Jeera -  little 
5.  Curry leaves 
6.  Dry red chillies -  3

செட்டி நாட்டு மண்டி

1.  Wash and Cut the vegetables into cubes.
2.  Peel the onion/shallots and garlic .
3.  Slit the Green chillies, Extract the tamarind juice (usually they soak tamarind in rice washed water).
4.  Heat Oil in a thick bottom pan or kadai, temper the ingredients and fry Oinion, Green chilli and Garlic till its colour changes.
5.  Now  add all the vegetables and sauté for few minutes by adding Salt, Turmeric and Hing.
6.  Now goes the Tamarind water (here I used plain tamarind water) and bring it to boil and till the vegetables are done and the raw smell of the tamarind goes. (before adding Tamarind water boiled Channa / Mochai can be added .
7.  Add rice flour diluted with water and bring it to boil ... This helps the curry to become thick.

Best enjoyed with Dal Rice, Curd Rice etc., 
Tangy and Spicy and can be stored for a couple of days.

Sunday, January 04, 2015

Thiruvathirai Thalagam - திருவாதிரை தாளகம்

Thiruvathirai Thalagam - திருவாதிரை தாளகம்
திருவாதிரை தாளகம்
THALAGAM:-1. Toordhal : 1 cup2. Tamarind : Big size lemon3. Turmeric : 1 tsp4. Hing (Perungayam): 1/2 tsp5. Salt : to taste.6. Mixed veg :Like both pumpkin, carrot, broad beans, :raw banana, potato, carrot, beans and soaked channa, dried beans etc.7. Jaggery

FOR PASTE:-1. 3tbl spoon dhania seeds2. 3tbl spoon channa dal(Kadalai Paruppu)3. 1/4 tsp pepper corns,4. 1/2 tsp rice6. 8 to 10 dried red chilli.7. Coconut fresh 1/2 cup.
Method:-First boil toor dhal adding little turmeric powder till soft.Fry the ingredients (Paste) in little oil after cooling make a paste.Extract the tamarind juice and keep.
First boil veg adding salt, hing, turmeric till half cooked thenadd tamarind water add little jaggery for taste ( Optional)after cooking the veg and then add paste .Let it boil for few min.Nice smell will come now then add boiled smashed toor dal boil for5 min.

Seasoning:-1 tsp mustard seeds.2.1/4 tsp methi seeds(Vendhayam)3.2 string curry leaves.4.2 tsp coriander leaves.
Season the Thalagam with the above ingredients.

Serve the Thiruvathirai Kali with Thalagam.
Enjoy the feast. :-)

Saturday, January 03, 2015

Thiruvathirai Kali - திருவாதிரை களி

~ ~ Thiruvathirai Kali ~ ~
திருவாதிரை களி
Ingredients for Kali:-
1. Raw Rice Or Basmati Rice : 1 cup
2. Jaggery Powder : 1 cup
3. Coconut(fresh) Grated : 4 Table spoon
4. Elaichi Powder : 1/2 tsp
5. Cashew nuts(garnishing) : 10 numbers
6. Ghee : 4 tsp
7. Toor dhal : 2 table spoons.
8. Water : 2 1/4 cups.

Method:-Wash rice and keep it for 30 minutes and then dry the rice.
Fry rice in empty tawa without adding oil till red color
and powder it like small rawa.(fine Rawa).
In a cooker first add 2 table spoon toor dhal and let it boil till
it breaks then add water and jaggery when it starts boiling then add grated coconut and rice rawa .

Close the cooker, put lid and keep it on slow fire for 10 min.
Switch off the stove.

After few minutes open the cooker with the help of long ladle stir it

In a tawa add ghee fry cashew nuts and pour over kali.
Sprinkle elaichi powder and serve hot with thalagam or butter.