Varagu Arisi Ven Pongal - வரகு அரிசி வெண் பொங்கல்

Nowadays Siru Dhaniyam (சிறு தானியம்) like Varagu, Samai, Kuthirai vali is very easily available in stores.

It's very good alternative for rice.

With  any of the above grains tasty Pongal can be made.

Ingredients Needed :- 

1. Varagu Arisi - 3/4 cup

2. Moong dal - 1/4 cup

3. Water - 4 cups 

4. Milk very little

5. Salt to taste

6. Hing.

7. Ginger chopped finely - 1 tsp

8. Green Chilli - 1 slit 

Ingredients for tempering :-

1.  Ghee - 2 tablespoons

2. Cooking oil - 2 tablespoons

3. Cumin seeds - 1 1/4 tsp

4. Black pepper - 1 tsp

5. Curry leaves 

6. Cashew nuts (optional)

வரகு அரிசி வெண் பொங்கல்

Cooking Method :-
 

1. Fry dal and Varagu slightly and wash several times  and  pressure cook by adding water, Milk, Cumin seeds, grated ginger and slit green Chilli. 

Pressure cook till 3 whistles.

 

2. Heat oil and ghee fry the ingredients which are cumin seeds, pepper, curry leaves and cashew nuts.

3. Pour over cooked Pongal, add salt and mix well.


வரகு அரிசி வெண் பொங்கல்

Serve this with choice of sambar and chutney.

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

Method:-

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...

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

Method:-
 

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



Note:-

This Koottu go well with Thuvayal Sadam, Variety rice or even with plain rice.

Adding pinch of sugar enhance the taste of this Koottu.

Kollu Dosai - கொள்ளூ தோசை

Dosai made with Kollu (Horse Gram)
No need to ferment the batter for long hours so you can grind and make dosa on the same day itself.
Very tasty dosa made with Kollu (horse gram ) 

Ingredients Needed:-

1. Raw rice - 1 cup

2. Kolłu - 1/2 cup

3. Salt to taste

4. Hing.

5. Oil to cook dosa



Kollu Dosai - கொள்ளூ தோசை

Method:-

1. Soak Rice and Kollu separately for 3 hours .

2. Grind it separately and add salt and keep for few hours .

3. Before making dosa add hing mix well and make dosa.

 

4. Cook Both sides and serve with Chutney and Podi.

Note:-

1. Kollu is very good for people who are dieting.

2. This can be soon prepared after grinding.

3. Nutty flavour of Kollu will be liked by all.



Kollu Dosai - கொள்ளூ தோசை

Avarakkai Poriyal - அவரைக்காய் பொரியல்

Avarakkai Poriyal

Avarakkai (Broad Beans) is a country vegetable (நாட்டு காய் ).
Rich in vegetable protein and fibre.

This Vegetable has many medicinal and weight loss properties. 

Ingredients Needed:-

1.  Avarakkai washed thoroughly and cut into small pieces (I used 250 grms)

2.  Salt to taste

3.  Turmeric Powder

4.  Hing.

Ingredients for Tempering:-

1.  Oil  1 tsp

2.  Mustard Seeds

3.  Urad dal 

4.  Curry leaves 

Ingredients to pound:-

1.  Grated Coconut 1-1/2 table spoon

2.  Dry Red Chilli -2

3.  Cumin Seeds -1/4 tsp

Method:-

1.  Heat Oil in a Kadai , temper with Mustard Seeds, Urad  dal and Curry leaves .

2.  Add cut Vegetables, Turmeric powder, Hing and Salt.
Mix thoroughly, sprinkle some water, cover and cook till vegetables become soft.

3.  Mean time pound the ingredients. (grated Coconut, Red Chilli and Cumin seeds)

4.  Add the pounded Mixture to the cooked vegetable mix nicely .

அவரைக்காய் பொரியல்

5. When the moisture dries switch off.

Different  type of Avarakkai Poriyal is ready to enjoy with Sambar and Rasam .

VENDAIKKAI VARUVAL - LADY'S FINGER FRY - வெண்டைக்காய் வறுவல்

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

Method:-

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....

SENAI KIZHANGU MASIAL - சேனைக்கிழங்கு மசியல்

Senai Masial

SENAI KIZHANGU is used widely in india.
In hindi it is called as SURAN.

Senai / Suran is rich in calories and has Carbohydrate, Protein, Vitamins, Antioxidants, Minerals, Dietary fibers and Calorie rich vegetable. 
 
Some popular dishes made out of Suran are Suran Chips, Suran Sambar, Suran Fry etc,.

Suran Masial is a widely made dish of Tanjore district.
This can either be the main dish or a side dish in your menu.

Ingredients Needed:-

1.  SENAI (skin removed wash nicely and cut into big pieces 1 cup) - Yam or Elephant Yam

2.  Cooked Toor dal / Thuvaram Paruppu  - 1/4 cup 

3.  Salt to taste

4.  Lime/ lemon juice - 2 tsp (according to taste) 

5.  Turmeric Powder

6.  Hing 

7.  Grated Coconut - 2 tsp (optional) 

Ingredients for tempering:-

1.  Oil - 1 1/2 tsp

2.  Mustard seeds - 1/4 tsp

3.  Urad dal - 1/4 tsp

4.  Channa dal - 1/4 tsp

5.  Curry leaves 

6.  Green Chilli finely chopped - 2

7.  Ginger finely chopped - 1 small piece

8.  Dry red chilli - 2 broken into pieces 

Method:-

1.  Boil or pressure cook the Senai and Mash it and keep aside.

2.  Pressure cook Toor dal / Thuvaram Paruppu and keep aside.

3.  Heat Oil in a Kadai, temper all the ingredients and when the dals turn golden, add  the mashed Senai, Cooked dal, Salt, Turmeric powder, Hing and 1/2 cup of water.

4.  Cook till boiling stage and now add grated Coconut and allow it to cook for few more minutes before switching off the stove.

5.  Add lime / lemon juice  and garnish with coriander leaves.

சேனைக்கிழங்கு மசியல்

Serve this Masial with Vatha kuzhambu or Kara Kuzhambu or Milagu Kuzhambu
Masial can also be had with hot white Rice with Ghee.

ONION TOMATO KURUMA

ONION TOMATO KURUMA

This is a Side dish for Tiffin varieties (Idli/Dosa) 

Ingredients Needed:-

1.  Onion  - 2 Nos

2.  Tomato  - 2 Nos

3.  Garlic Pod  - 4 Nos 

4.  Turmeric Powder

5.  Salt - to Taste 

Ingredients for Grinding:-

1.  Pottukadalal  - 1-1/2 tbls

2.  Red Dry Chilli  - 4 nos ( according to your Taste)

3.  Sombu/Saunf  - 3/4 tsp

4.  Cumin / Jeera 1/2 tsp 

     (Dry Roast the above till nice Aroma comes )

5.  Grated Coconut  - 2 tablespoon 

6.  Few Cashew or Badam  - I used Cashew

    (Curry leaves - Instead of Tempering this I had grinded)

Onion Tomato Kurma

Ingredients for Tempering:-

1. Oil  - 3 tsp

2. Mustard Seeds

3. Curry leaves

Method: -

1.  Chop the Onions, Tomato and Garlic length wise.

2.  Heat Oil in a Kadai, temper the ingredients and fry Garlic and Onions first and then  add Tomato.

3.  Add Salt and Turmeric Powder, sauté nicely, till it becomes pulpy.

4.  Now goes Grinded Masala and stir for few minutes before adding 1-1/2 cups to 2 cups of water.

5.  Cook till the oil floats on top.

Onion Tomato Kurma is a Rich, Spicy and delicious side dish for Idli/Dosa.

CHOW-CHOW PORIYAL

Chow-Chow Poriyal

Chayote Squash is also known as Vegetable Pear.
In India it is called as chow-chow, Bangalore Kathirikkai, Merakka etc.,

This squash is very rich in Vitamin C and amino acids.
Usually chow chow is used for Koottu or Mor kuzhambu.

This Curry- Poriyal is easy to make and taste great... Here goes the procedure...

Ingredients Needed:-

1. Chow-chow  (skin removed and cut into small cubes).
Medium size Chow Chow when cut into pieces can give 1-1/4 cups.

2. Salt to Taste

3. Hing.

Chow Chow Poriyal

Ingredients to Temper:-

1.  Oil - 1 tsp

2.  Mustard seeds

3.  Urad dal - 1/4 tsp

4.  Curry leaves 

5.  Dry red Chilli 1 broken into pieces

Ingredients to Pound:-

1. Grated Coconut 1-1/4 tablespoon

2. Green Chilli - 1 ( according to taste ) 

Pound these and keep it aside 

Method:-

1.  Heat oil in a Kadai / frying pan and temper the ingredients, given above.

2.  Add cut Chow-Chow, salt, and hing and fry for a minute .

3. Sprinkle some water, cover and cook till vegetables are done.

4.  Now add the pounded ingredients and mix well till moisture evoprates .

Poriyal is ready to serve and this is best had with Vathakuzambu Kuzhambu or Milagu Kuzhambu.

Note:-  Adding pinch of sugar to enhance the taste of this Poriyal .

Veppampoo Rice - வேப்பம்பூ சாதம்

Veppam Poo - Neem Flower.

My mom used to collect it during the summer season, when these flowers fall from the tree on its own.

These days this can be bought from stores that are also cleaned well of dirt.

Such store bought can be kept for a year when kept in air tight containers.

South Indian dishes made out of Neem Flower - Rasam, Thuvayal - துவையல், Pachadi - பச்சடி, Angaya Podi - அங்காய பொடி and Rice - சாதம்.

Neem Flower Rice - வேப்பம்பூ சாதம்

Neem flower has medicinal propertie and is considered to cure for stomach upset, bile - பித்தம் etc  and this is usually taken with this rice and ghee in small quantities.

Ingredients Needed:-
1.  Cooked Rice - 1 cup
2.  Salt - to taste
3.  Veppam Poo - Dried Neem flowers
Note:- For 1 cup of cooked rice - 2 tblsp of veppam poo.

Ingredients for Seasoning:-
1.  Mustard Seeds
2.  Dry Red chillies  or Curd chillies 2 nos broken into pieces
3.  Curry leaves
4.  Hing
5.  Ghee - 1 tablespoon to fry Veppampoo
 

Method :-
1. Heat oil in a Kadai season Mustard Seeds, Red/Curd chillies, Curry leaves and Hing.
2. Add cooked Rice and Salt.  
3. Now Heat ghee in another vessel fry Veppampoo in slow flame till dark and crispy.
4. Add fried Veppampoo to the hot Rice and mix well.

Crunchy Veppampoo Rice is Ready.

Kids can also enjoy this as the bitterness goes away when its fried well in ghee.

Note: -
To be eaten hot or immediately after mixing.