Friday, August 14, 2015

Curry Podi

Curry Podi

Multi purpose Podi.
With the help of this Podi we can make many dishes.
Easy to make.

Ingredients needed:-
1. Dhaniya  - 3 measure
2. Channa dal / Kadalai paruppu - 2 measure
3. Urad dal / uluthamparuppu - 1 measure
4. Red Chilli according to taste
5. Curry leaves -  handful
6. Hing / Perungayam.


1. Dry roast each ingredient separately .

2. Cool and make it powder and store in a airtight container.

Note :- This powder can be used to make all fry curries like Potato, Raw Banana, Brinjal, Kovaikkai.

2. This powder can also be used to in Sundal.
3. Adding little this curry powder gives good texture to Gothsu.

Wednesday, August 12, 2015

Beetroot Karamani Poriyal

Beetroot Karamani Poriyal

I made Poriyal with beetroot and Karamani, this I tasted few years ago at the Lunch at Coimbatore Krishna sweets.

Ingredients Needed:-
1. Beet root - 1
2. Karamani (Chowli) red variety - 1/4 cup
3. Oil - 2 tsp
4. Mustard seeds
5. Salt to taste
6. Curry powder - 2 tsp
7. Grated coconut.
8. Urad dal 

Method :-

1. Heat oil in a kadai and temper with Mustard seeds and Urad dal.

2. Add cubed Beetroot, Salt and little water and close with a lid and cook in a medium flame till done.

3. Now goes boiled Karamani, Curry powder, Grated coconut and Curry leaves and fry well.

5. Cook till the water evaporates.

6. Serve this Poriyal either with Sambar rice or Rasam rice. 

Iron and Protein rich poriyal/curry ready to serve.

Tuesday, August 04, 2015

Varagu Arisi Sweet Pongal (Sarkkarai Pongal) - வரகு அரிசி சக்கரை பொங்கல்

Varagu Arisi Sweet Pongal
This is a hit in my house.
Tastes out of the world.
Simple and Easy to make and delicious to eat.

Ingredients needed:-
1. Varagu Arisi - 3/4 cup
2. Moong dal - 1/4 cup
3. Milk - 1 cup
4. Water - 2 1/2 cups 
5. Pinch of salt 
6. Jaggery - 1 1/4 cup 

Ingredients for tempering 
1. Ghee - 3 tablespoons plus one teaspoon 
2. Cashew nuts chopped
3. Raisins 

Flavoring Agents:-
1. Elaichi Powder
2. Saffron 
3  Finely chopped badam 
4. Edible champor (pachai karpooram) -  optional

வரகு அரிசி சக்கரை பொங்கல்
1. Fry Dal and Varagu rice slightly and pressure cook by adding water and milk.

2. Mean time take jaggery add little water and boil, strain impurities and make a thick syrup.

3. Heat ghee in a pan fry cashews and raisins till they turn golden.

4. Mix jaggery syrup to the cooked rice and mix well.
Garnish with fried nuts, elaichi, pachai karpooram and saffron .

வரகு அரிசி சக்கரை பொங்கல்

Not :-
Adding edible champor (pachai Karpooram) gives wonderful taste like KoilPongal.
Adding grated coconut to the jaggery syrup gives good taste.