Virundhombal

Plantain (Vazhaikai) bajji with a cup of hot masala tea is an all time favourite evening snack for many of us. Among the evening snacks like vada, pakoda, bajjis are an easy snack which is much easier to master.



Before you begin, let's see some tips and tricks to make a perfect bajji.
Mixing the batterPreparing batter for bajji is actually a simple process, but we must focus carefully when adding water. Before you proceed to mix the batter, it is a good practice to sieve the besan flour. For 1 cup of besan flour 1/2 cup of water is perfect for dipping the plantains. The batter should have an idli batter like consistency. In order to puff a pinch of sodium bicarbonate is added to the batter. After combining the batter to the right consistency leave it undisturbed for 10 minutes. If you are using readymade bajji mix measure the flour using the measuring cup and then add the water. Flavours for bajiFor a flavourful bajji we add a good amount of garlic and asafoetidia powder. The ga…

Moong dal flour ladoo is made with just four ingredients. In Tirunelveli, we call this ladoo as Nei Urundai or Nei Vilanga. This ladoo is super easy to make and it is very good. To make this ladoo within 15 minutes I suggest to grind the flour when you have free time in your kitchen. This method can save your time and you can easily prepare this ladoo in minutes. You have to melt the ghee right after you mix the moong dal flour and the powdered sugar.
Keep everything ready for making ladoos, before melting the ghee. I prefer homemade ghee for this ladoo because I find it was flavorful and tasty. If you are using store bought ghee simmer the ghee for a few minutes and then reheat the ghee for preparing the ladoos. I use split moong dal for this ladoo, you can also use whole green moong dal. If you are using whole green moong dal, grind the flour in your nearest flour mills because in home mixer grinders it won't get powdered finely for ladoos.

Checkout my other ladoo recipes here
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This Cabbage poriyal is a simple and healthy side dish for your lunch. This poriyal is an easy way to use cabbage. It's best to use fresh cabbage for this poriyal because the chopped leaves become slightly tender and medium crunch when prepared in this way. Do not over cook the cabbage,  as it produces an unpleasant smell to the whole dish. If you don't have time to grind the coconut paste, just garnish with fresh coconuts. After cooking the cabbage the final process is very simple. As we have already cooked the cabbages do not keep it in the flame for a long time. You can also add a pinch of turmeric powder while stir frying. Now let's see how to prepare this Cabbage poriyal with step by step photos.

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Senaikizhangu poriyal is a simple and tasty side dish for any rice or kuzhambu dishes. These fries are crispy with garlic and cumin flavours. I like this senaikizhangu poriyal very much, but it takes some time to clean and cut them. So you can do this for your weekend lunch. The ingredients are very simple that are easily available in your kitchen. I absolutely enjoy this senaikizhangu poriyal with Puli Illa Kuzhambu  and I suggest that anyone who has not tasted this combination should definitely try this.


For any potato based poriyal dishes, I prefer to add a good amount of garlics and cumins. The ground garlic, onion and cumin paste must be mixed well with the cooked yams and roasted well until they are evenly browned. The ground paste brings you the amazing flavours in your poriyal. It is essential to add the ground garlic onion and cumin paste for potato and plantain based dishes to relieve you from gas troubles and it promotes easy digestion. So keep this in mind and don't i…