tag:blogger.com,1999:blog-46187655280467104652024-03-18T08:33:40.032+05:30VIRUNDHOMBAL Virundhombal means serving food with hospitality surcharged with true devotion and love. Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.comBlogger468125tag:blogger.com,1999:blog-4618765528046710465.post-63314058647459771392024-03-13T09:20:00.000+05:302024-03-13T09:20:03.087+05:30Sweet Corn Fried Rice - Fried rice recipe without any sauce - Kid's lunch box recipes<p>Sweet corn fried rice - another fried rice recipe without any sauce, vinegar and mono sodium glutamate. This fried rice tastes exactly like the heaping fried rice you order at the restaurant. It's fluffy, full of flavour with crunchy capsicum pieces and impossible to stop with one plate. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHTgKJQSknJgE4FrFB1rjwQLDDVy_s5W9aPtTUdL9832BmoQa0J0B1u7W2upYZQV3EZk_TGdaxMFxbpXJ2PhE0gT83Z2E-9SOAbB9VJZOiYZ35TFTvi5B7H5zKM1k7_IWgXfz07ATUSNNu8o2TOrE_IPsXvuI0IJBRfSQseehVqtxnDie2UkT57IHL1Up/s1280/20240310_180528_0000.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHTgKJQSknJgE4FrFB1rjwQLDDVy_s5W9aPtTUdL9832BmoQa0J0B1u7W2upYZQV3EZk_TGdaxMFxbpXJ2PhE0gT83Z2E-9SOAbB9VJZOiYZ35TFTvi5B7H5zKM1k7_IWgXfz07ATUSNNu8o2TOrE_IPsXvuI0IJBRfSQseehVqtxnDie2UkT57IHL1Up/w640-h360/20240310_180528_0000.png" width="640" /></a></div><br /><p><br /></p><p>So, what makes Sweet corn fried rice special? It's all about that beautiful yellow colour and mild sweet taste from the fresh sweet corn kernels. The rice is flavoured with black pepper powder, green chillies and cloves. I also added a handful of fresh green capsicum in my sweet corn fried rice. Just dice the capsicum and do not saute it for more than 30 seconds. This sweet corn fried rice takes about 10 minutes of preparation to get the veggies diced, another 5 minutes to remove the sweet corn kernels, then 10 minutes to cook the rice. I hope you like this Sweet corn fried rice recipe and kindly watch the video for step by step instructions. I have been experiencing severe shoulder pain for the past few months and have been recovering slowly. So back on track with interesting recipes. </p><p>Similar Rice Dishes<br /></p><ul><li><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script><ins class="adsbygoogle" data-ad-client="ca-pub-5909081121959677" data-ad-format="fluid" data-ad-layout="in-article" data-ad-slot="2929286999" style="display: block; text-align: center;"></ins><script>
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</script><a href="https://www.virundhombal.com/2018/05/coriander-leaves-and-tomato-pulav.html">Coriander leaves and Tomato Pulav </a></li><li><a href="https://www.virundhombal.com/2019/02/paneer-kofta-biryani.html">Paneer Kofta Biryani </a></li><li><a href="https://www.virundhombal.com/2018/02/tomato-rice-thakkali-sadham.html">Tomato Rice </a></li><li><a href="https://www.virundhombal.com/2017/01/carrotrice.html">Carrot Rice</a> </li><li><a href="https://www.virundhombal.com/2017/11/kuska-plain-biryani.html">Kuska (Plain Biryani)</a></li><li><a href="https://www.virundhombal.com/2018/04/beetroot-biryani.html">Beetroot Biryani</a></li><li><a href="https://www.virundhombal.com/2017/11/baby-corn-pulav.html">Baby corn Pulav </a> </li><li><a href="https://www.virundhombal.com/2018/03/coconut-milk-rice-thengaipal-sadham.html">Coconut Milk Rice</a></li><li><a href="http://www.virundhombal.com/2017/02/baby-corn-and-capsicum-pulav.html">Baby corn and Capsicum Pulav</a></li><li><a href="http://www.virundhombal.com/2018/01/vegetable-pulav.html">Vegetable Pulav </a></li><li><a href="https://www.virundhombal.com/2017/12/vegetable-fried-rice.html">Vegetable Fried Rice</a></li><li><a href="https://www.virundhombal.com/2018/01/mushroom-biryani.html">Mushroom Biryani </a> </li><li><a href="https://www.virundhombal.com/2018/07/sweet-corn-and-paneer-pulav.html">Sweet Corn and Paneer Pulav</a></li><li><a href="https://www.virundhombal.com/2017/01/vegetable-biriyani.html">Easy Vegetable Biryani</a></li><li><a href="https://www.virundhombal.com/2019/12/spicy-tomato-rice-easy-lunchbox-dish.html">Spicy Tomato Rice</a></li><li><a href="https://www.virundhombal.com/2020/12/vegetable-brinji-rice-brinji-rice-recipe.html">Vegetable Brinji </a></li><li><a href="https://www.virundhombal.com/2023/11/street-style-vegetable-fried-rice-quick.html">Street Style Vegetable Fried Rice</a></li></ul><div><span style="font-size: large;"><b>Here is the video link for Sweet corn fried rice</b></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/_XoOy3neOTg" width="320" youtube-src-id="_XoOy3neOTg"></iframe></div><br /><div><br /></div><p><span style="font-size: large;"><b>Sweet Corn Fried Rice Recipe Details</b></span></p><p style="text-align: left;">Prep time : 15 minutes<br />Cook time : 10 minutes<br />Serves : 3<br />Category : rice varieties</p><p><br /></p><p><b><span style="color: #660000;">Ingredients </span></b></p><ul style="text-align: left;"><li>1 cup basmati rice </li><li>1 cup sweet corn kernels </li><li>4 cup water</li><li>1/4 cup spring onion white</li><li>1/4 cup chopped green capsicum </li><li>1 green chilly</li><li>2 cloves</li><li>1 tsp black pepper powder </li><li>1/4 cup chopped spring onion green parts </li><li>2 cloves</li><li>2 tsp coconut oil </li><li>salt to taste </li></ul><p></p><p><br /></p><p><b><span style="color: #660000;">Cooking Directions </span></b></p><p><br /></p><p></p><ol style="text-align: left;"><li>Rinse the basmati rice gently 2 times and let them soak for 10 minutes in 1 cup of water. After 10 min, drain the water. </li><li>Take a wide vessel and add 4 cups of water. Allow them to boil. When it starts boiling, add the soaked rice and sweet corn kernels. Mix well. </li><li>Cook the rice on medium heat. Stir occasionally. When the rice and sweet corn kernels are just cooked,turn off the heat. Then drain the water completely using a colander. </li><li>Transfer the cooked rice to a wide plate and gently fluff the rice. Allow the rice to cool down completely. </li><li>Heat 2 tsp coconut oil in a kadai and add 2 cloves. Allow them to splutter and add 1/4 cup spring onion whites. Stir fry for a minute and add chopped green chilly. </li><li>Then, add 1/4 cup chopped green capsicum. Stir fry for 30 seconds without changing its beautiful green colour and the crunchy texture. </li><li>Now reduce the heat to low and add the cooked rice. Add black pepper powder and required salt. Gently stir until it's evenly combined.</li><li>Increase the heat back to high and toss the rice well for 5 minutes. Finally add chopping spring onion green parts and give a good mix. Turn off the heat and transfer the rice to the serving dish. Serve it hot. </li></ol><p></p><div><br /></div>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-23793352343537223432024-01-26T22:35:00.005+05:302024-01-26T22:41:45.757+05:30Kadalai Curry - Kerala Style Kadala Curry For Puttu, Idiyappam and Aapam - Black Chickpeas Curry<p>Here is the recipe for delicious curry with black chick peas popularly known as kadala curry in Kerala. One of my favourite side dishes for aapam and puttu. I learnt the base recipe from my friend Reshmi from Kollam but I tweaked it a bit. This kadala curry is prepared with simple ingredients like onions, tomato, freshly ground masala powder and coconut milk. The coconut milk gives this dish a bit of sweetness and the curry powder brings the flavour. If you like curries with lots of flavor without using a long list of ingredients and cooking methods, this is definitely one for you. We add just four spices, fresh ginger, pepper powder, chilly powder, coriander powder plus the coconut milk. The curry powder makes it more interesting for this Kadala curry. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdgoUtLbdLR8bYqghRHuVs3MO1CB_2wEQfVPWEo02R2BDJCA70yATpD0q-e5B-DEDwxGj_Hupy6pf2V2QjCx8U-xRUytOudzb4oru3GNmFTaIx42833GF99a1mONA9LmHz1YT6pZUgFpHxtcjiC2bKdniQPXslytw0REMrhk1EB2h6BsU-eaXEndNxBYU/s4096/InShot_20240126_190412243.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3277" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdgoUtLbdLR8bYqghRHuVs3MO1CB_2wEQfVPWEo02R2BDJCA70yATpD0q-e5B-DEDwxGj_Hupy6pf2V2QjCx8U-xRUytOudzb4oru3GNmFTaIx42833GF99a1mONA9LmHz1YT6pZUgFpHxtcjiC2bKdniQPXslytw0REMrhk1EB2h6BsU-eaXEndNxBYU/w512-h640/InShot_20240126_190412243.jpg" width="512" /></a></div><div><br /></div>Similar recipes<br /><ul><li><b><a href="https://www.virundhombal.com/2019/09/kadala-curry-curry-with-black-chickpeas.html">Kadala Curry </a></b></li><li><b><a href="https://www.virundhombal.com/2018/11/white-vegetable-kurma-vellai-kurma.html">White Vegetable Kurma</a></b></li><li><b><a href="https://www.virundhombal.com/2018/06/kumbakonam-kadappa.html">Kumbakonam Kadappa</a></b></li><li><b><a href="https://www.virundhombal.com/2019/02/mochai-and-potato-sagu-lima-beans-and.html">Mochai and Potato Sagu</a></b></li><li><b><a href="https://www.virundhombal.com/2019/12/green-peas-coconut-milk-curry-side-dish.html">Green Peas Coconut Milk Curry </a></b></li></ul><h2 style="text-align: left;">Here is the video link for Kadalai Curry</h2><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/nxklf2PSmbg" width="320" youtube-src-id="nxklf2PSmbg"></iframe></div><br /><div><br /></div><h2 style="text-align: left;">Kadalai Curry - Kerala Style Kadala Curry Recipe Details</h2><p style="text-align: left;">Prep time : 20 minutes<br />Cook time : 40 minutes<br />Serves : 4 <br />Category : side dish </p><p><b><span style="color: #660000;">Ingredients </span></b></p><p></p><ul style="text-align: left;"><li>1 cup black chickpeas</li><li>1/2 cup finely chopped small onions</li><li>1 tsp finely chopped ginger</li><li>1 tomato </li><li>1/2 cup coconut </li><li>1/2 cup coconut milk </li><li>1/2 tsp mustard and urid dal </li><li>1/4 tsp turmeric powder </li><li>1/2 tsp red chilli powder </li><li>1/2 tsp coriander powder</li><li> 1/4 tsp black pepper powder</li><li> few curry leaves </li><li>2 tbsp coconut oil</li><li>Salt to taste </li></ul><p></p><p><b><span style="color: #660000;">For the masala powder </span></b></p><p></p><ul style="text-align: left;"><li>1/2 tsp fennel </li><li>1 inch cinnamon</li><li> 4 cloves</li><li>few strands mace</li></ul><h3 style="text-align: left;"><b>How to make Kadala Curry</b></h3><p><b>Soak the black chickpeas</b></p><p>Rinse and soak the black chickpeas in a generous amount of water overnight. A long soaked chickpeas makes it easier to cook in a pressure cooker, so plan accordingly. Just before cooking, drain the water and rinse them well under running water. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5W6QHz0mekNefPovDnc2JvmFiv95X_crbrYcOjn059ZCvRsV967yEreqQBCdI5xANsL5vwkVd328EYa50SHylXuatrSqZb3vSSl2xKo1fhclXbWZm5g2yZuDPFhjf8xhF-AkQcWSZffOCgMG5zLpoahIdWDD-Vo5JIacyIDUkIGl-POpPYaR8FhopxJ3z/s839/Screenshot_2024-01-26-19-32-56-56_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="607" data-original-width="839" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5W6QHz0mekNefPovDnc2JvmFiv95X_crbrYcOjn059ZCvRsV967yEreqQBCdI5xANsL5vwkVd328EYa50SHylXuatrSqZb3vSSl2xKo1fhclXbWZm5g2yZuDPFhjf8xhF-AkQcWSZffOCgMG5zLpoahIdWDD-Vo5JIacyIDUkIGl-POpPYaR8FhopxJ3z/w400-h290/Screenshot_2024-01-26-19-32-56-56_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>Cook the black chickpeas </b></p><p>Add the drained chickpeas in a pressure cooker or pan with 1 cup of water and 1/2 tsp salt. Pressure cook for 7 to 9 whistles and allow the steam to release naturally. The perfect texture is that you can easily mash chickpeas between your fingers. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ91Frf4x2gIU4S1b5cx0UJ45FQelbPaR7Yx54yl7UQHC0aZEP8RNOjv0KqbbBfcGrDMRSxtk7SYAHhW0IoQ83j4DYZHLauZYN5lDnZjI1UvgX14XdlS-t5JLk4q83Lt6AQMRph_XhrzoyglykPUZJyANPJnOTk4ANckBChzyJFYyMsuqk8DOzi1Bytl7x/s848/Screenshot_2024-01-26-19-33-05-92_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="848" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ91Frf4x2gIU4S1b5cx0UJ45FQelbPaR7Yx54yl7UQHC0aZEP8RNOjv0KqbbBfcGrDMRSxtk7SYAHhW0IoQ83j4DYZHLauZYN5lDnZjI1UvgX14XdlS-t5JLk4q83Lt6AQMRph_XhrzoyglykPUZJyANPJnOTk4ANckBChzyJFYyMsuqk8DOzi1Bytl7x/w400-h283/Screenshot_2024-01-26-19-33-05-92_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL98jtXypT4g-L5KlHS1dAAVnx4k69bGe_kUFzx7t74hLFEegoNJg9HHGXScjzxt6GGFgGKLg-CE9GZZFLQ7lkMCDs2FnbeervyvYdjEYBQPFwJVJVEWKSiSq37uqISUHR_VEvdwIlOFUdLSbbMmInZhbQq_1Md02iPt1MXbJVDrL7n7H57s-CUpkxc4uR/s937/Screenshot_2024-01-26-19-33-28-90_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="937" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL98jtXypT4g-L5KlHS1dAAVnx4k69bGe_kUFzx7t74hLFEegoNJg9HHGXScjzxt6GGFgGKLg-CE9GZZFLQ7lkMCDs2FnbeervyvYdjEYBQPFwJVJVEWKSiSq37uqISUHR_VEvdwIlOFUdLSbbMmInZhbQq_1Md02iPt1MXbJVDrL7n7H57s-CUpkxc4uR/w400-h255/Screenshot_2024-01-26-19-33-28-90_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><br /><p><br /></p><p><b>How to make masala powder</b></p><p>This takes less than a few minutes to make and you can powder them in a mortar and pestle. Gather all the spices and keep it ready. Using the freshly prepared curry powder rather than store bought masala powder makes it more flavorful. You will need fennel, cinnamon, cloves and mace. Heat the kadai on medium heat and add all the spices. Just toss them all in the kadai and stir them constantly. After 1 minute, you will smell the cloves and fennel. That's the right time to turn off the heat. Transfer the spices to a mortar pestle and crush them finely. Our masala powder is ready. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg925Um90OfCk8XrYMZiDSEeW2eW6FeURFPotJFbB9tHDPUFYGgxFcP1-iw_TjYLTcgb7bD640UAvcsxrqdnfazMl1BDGB-MunSOWa1wXk3FJsYacYCRTig6PuSUhNHZZBBu1WhPdv1dvH84eeFyuxvXvxeHl8PGOx9YoMGXmTYfrwhLfdnvwGSves-RcTd/s900/Spices.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="610" data-original-width="900" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg925Um90OfCk8XrYMZiDSEeW2eW6FeURFPotJFbB9tHDPUFYGgxFcP1-iw_TjYLTcgb7bD640UAvcsxrqdnfazMl1BDGB-MunSOWa1wXk3FJsYacYCRTig6PuSUhNHZZBBu1WhPdv1dvH84eeFyuxvXvxeHl8PGOx9YoMGXmTYfrwhLfdnvwGSves-RcTd/w400-h271/Spices.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rA7scq0nFxPq4d-eeC5erOV5KBDdQGzm0dqL_Jtmgh1ocPy1FvIR17wngDorYdfOD0A5JtCVcxtL_DLq0pUvFbRnMFFJQYwZMwdqNpHM0Dpx8_tncmtCMEDu4XxDkBBPIk2CiD2dv9JdN2vsyj274Tiqp_BIlW7bvyVSWwxsTRJmhz8CW6Bjn5b1OC2u/s931/Screenshot_2024-01-26-19-33-16-69_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="603" data-original-width="931" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rA7scq0nFxPq4d-eeC5erOV5KBDdQGzm0dqL_Jtmgh1ocPy1FvIR17wngDorYdfOD0A5JtCVcxtL_DLq0pUvFbRnMFFJQYwZMwdqNpHM0Dpx8_tncmtCMEDu4XxDkBBPIk2CiD2dv9JdN2vsyj274Tiqp_BIlW7bvyVSWwxsTRJmhz8CW6Bjn5b1OC2u/w400-h259/Screenshot_2024-01-26-19-33-16-69_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1lNIwcF3t7YnZoEu4T2MNFoh0L_r-gGAOiox9uMvUR0_lMAXbp0fZj2lI3MpcL0rrVZLkQ_4eoKr_FVBqcgbKHUE1Kpl49dqa1oLrQ6V5UCpBY04csQ8Wt5aZPbJpA71D_2h3F2I25Exw5VfcKmtz6_VdSnl7kzynXlnNeA248-8FKqBTo-fYVJbdOpN/s896/Screenshot_2024-01-26-19-33-37-96_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="611" data-original-width="896" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1lNIwcF3t7YnZoEu4T2MNFoh0L_r-gGAOiox9uMvUR0_lMAXbp0fZj2lI3MpcL0rrVZLkQ_4eoKr_FVBqcgbKHUE1Kpl49dqa1oLrQ6V5UCpBY04csQ8Wt5aZPbJpA71D_2h3F2I25Exw5VfcKmtz6_VdSnl7kzynXlnNeA248-8FKqBTo-fYVJbdOpN/w400-h272/Screenshot_2024-01-26-19-33-37-96_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></b></div><b><br /></b><p></p><p><b>How to make the curry</b></p><p>I like to use small onions in this curry, but you also use big onions instead. Fresh ginger is always best for coconut based gravies. Grind 1/2 cup coconut to a fine paste and extract 1/2 cup coconut milk with another 1 cup coconut. The coconut milk makes the curry creamy and it also balances the flavours. If you skip the coconut milk,the curry won't be that creamy. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fl7kLWLEXgFLgo7cS8_IIXXZU-ua1lYm9W2zywQ_vptcolV0ZyvfwMS910xGwL-sFyLvF530w7Cf2ujo_V9UOBOKGApVXawlde3YaNpALOEXcCELdojoujDLhqj4E1pYFcFawATUmlCCuIRV213mWAAK-0BUt2gjhTGAZCC6eYxvKu7Lz7K2uWlYowXF/s921/Coconutpaste.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="603" data-original-width="921" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fl7kLWLEXgFLgo7cS8_IIXXZU-ua1lYm9W2zywQ_vptcolV0ZyvfwMS910xGwL-sFyLvF530w7Cf2ujo_V9UOBOKGApVXawlde3YaNpALOEXcCELdojoujDLhqj4E1pYFcFawATUmlCCuIRV213mWAAK-0BUt2gjhTGAZCC6eYxvKu7Lz7K2uWlYowXF/w400-h263/Coconutpaste.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFy_49hSM1smoQirO-nUMnNIMhel5hbPTxhMVFoCTWpFr7HSQv_PoGDPLJ9-Uc_1crQ9jV2BqsYmXDhpeF5w3m82M_ah54Kxrgpb7Q1KPatES5hLTrclXunI9zUhY75KV8UIFkb2icXcUgVtxsK9MMRuvnfRzwP5-doAVSbg3THgsp5QyV8XttLb5PrPi/s937/Screenshot_2024-01-26-19-33-32-56_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="937" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFy_49hSM1smoQirO-nUMnNIMhel5hbPTxhMVFoCTWpFr7HSQv_PoGDPLJ9-Uc_1crQ9jV2BqsYmXDhpeF5w3m82M_ah54Kxrgpb7Q1KPatES5hLTrclXunI9zUhY75KV8UIFkb2icXcUgVtxsK9MMRuvnfRzwP5-doAVSbg3THgsp5QyV8XttLb5PrPi/w400-h251/Screenshot_2024-01-26-19-33-32-56_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><div><br /></div><p>Heat coconut oil in a kadai and add mustard and urid dal. Allow them to crackle and add 1 tsp finely chopped ginger. Next add the chopped small onions along with curry leaves. Saute until the onions turn golden brown. </p><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNWIxfc_NymNzZcY7vom8npRC6mV0-a5PVE8AMJgAbkdl7peGbo_pMluwurTyOZdP19M9tiqS4sKePV65_2cKhrLMSRrUVtnQR4a0wdHJUU5xH313btOMiFGDilpTaT2unKRCC6tc4jFZ6bwwScDmKqMcF6YOe2fGfMfExCHgyzGPQCCEI_TicyB50Y0Z/s906/Screenshot_2024-01-26-20-08-23-34_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="906" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNWIxfc_NymNzZcY7vom8npRC6mV0-a5PVE8AMJgAbkdl7peGbo_pMluwurTyOZdP19M9tiqS4sKePV65_2cKhrLMSRrUVtnQR4a0wdHJUU5xH313btOMiFGDilpTaT2unKRCC6tc4jFZ6bwwScDmKqMcF6YOe2fGfMfExCHgyzGPQCCEI_TicyB50Y0Z/w400-h264/Screenshot_2024-01-26-20-08-23-34_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJQxOOxqC1KR24LBOPK808wuT5q6KQpt90IdQRu63_rhk_3K0zb8BGuB5XGRgdclnKu_blScyN9_7SmMTl7Z5f55UxEIDPKg4b5eeL3OncNz5FKpG68yStFAxK-3wLQ7jkTY1zzXedo-B8Cq0L6VSHCt-wDYtuYekHTP94sbXmtInQVUHQ-Y9qJuTxhgl/s922/Onion.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="590" data-original-width="922" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJQxOOxqC1KR24LBOPK808wuT5q6KQpt90IdQRu63_rhk_3K0zb8BGuB5XGRgdclnKu_blScyN9_7SmMTl7Z5f55UxEIDPKg4b5eeL3OncNz5FKpG68yStFAxK-3wLQ7jkTY1zzXedo-B8Cq0L6VSHCt-wDYtuYekHTP94sbXmtInQVUHQ-Y9qJuTxhgl/w400-h256/Onion.jpg" width="400" /></a></div><br /><p>Now add tomatoes and stir well. Saute well on medium heat and add 1/4 tsp turmeric powder,1/2 tsp red chilli powder, 1/2 tsp coriander powder and 1/4 tsp black pepper powder. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmdqtkc1XcwtSi1fmg6jSOHeK5zKsw-vYIagYFTJkjciPq3oWR_4LwW1ralerVEN0fTT8Nb6EBCPHWQ8skdF4noewDVZedl6-51UaPuV6tmvuXD-KJ_wbXs88MNJ6b7g3B2QEGtvKDVZullpi5LeV55dHjpBXJJAP5t1Opi5rRVxKTneKGhkPWHUCfN6H/s927/Screenshot_2024-01-26-20-08-37-40_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="597" data-original-width="927" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmdqtkc1XcwtSi1fmg6jSOHeK5zKsw-vYIagYFTJkjciPq3oWR_4LwW1ralerVEN0fTT8Nb6EBCPHWQ8skdF4noewDVZedl6-51UaPuV6tmvuXD-KJ_wbXs88MNJ6b7g3B2QEGtvKDVZullpi5LeV55dHjpBXJJAP5t1Opi5rRVxKTneKGhkPWHUCfN6H/w400-h258/Screenshot_2024-01-26-20-08-37-40_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXaD-5UMRq7D33uALynKOsw2WyxtO5MlR6aWySlUJhiuH4_O-uEvTZfD92o6izTneEwjx8HG1JgED4SB6mf3bk_Pes6u2gYnh2ZUKMkRmE71WZOBaIZMber0XyK0Z8xwtl3lhx5ikGB9Lm0e-V6uerdTnxYqxIT6fVmX43p10yR6l3GU6DQP9Uuc07qZd/s916/Screenshot_2024-01-26-20-09-00-49_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="916" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXaD-5UMRq7D33uALynKOsw2WyxtO5MlR6aWySlUJhiuH4_O-uEvTZfD92o6izTneEwjx8HG1JgED4SB6mf3bk_Pes6u2gYnh2ZUKMkRmE71WZOBaIZMber0XyK0Z8xwtl3lhx5ikGB9Lm0e-V6uerdTnxYqxIT6fVmX43p10yR6l3GU6DQP9Uuc07qZd/w400-h255/Screenshot_2024-01-26-20-09-00-49_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><br /><p>Stir the masalas very well on low heat and saute for a minute. Add the freshly ground masala powder and mix well. Add the cooked black chickpeas and the ground coconut paste. Mix well. Add required salt and the cooked chickpeas water. Close it with a lid and cook the curry on low heat for 10 minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNhh60QFwc4LGZ0yeZUbK6NpEpMBQ9s-YCgjbfl74iVV9wkgiLTIoVs4P_1JUV2nJtjFctaIFeDMhsmR_5yiSYmh1Mytd7oXnSQWoFaYsj0pMdgf8oFtiEWOzK-sJEWvgCBZNAP2c83rCLrW2dlEyl1JdLi5ZsHNZflFbBVyQQPeJJPdvTSryf4EbNuzV/s908/Screenshot_2024-01-26-20-09-19-31_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="908" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNhh60QFwc4LGZ0yeZUbK6NpEpMBQ9s-YCgjbfl74iVV9wkgiLTIoVs4P_1JUV2nJtjFctaIFeDMhsmR_5yiSYmh1Mytd7oXnSQWoFaYsj0pMdgf8oFtiEWOzK-sJEWvgCBZNAP2c83rCLrW2dlEyl1JdLi5ZsHNZflFbBVyQQPeJJPdvTSryf4EbNuzV/w400-h265/Screenshot_2024-01-26-20-09-19-31_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKhNFielu99MbIdSDQHCD1NXIlGJRmM3dtxUawFEecMCECHlKywPfxY3enzPLNT5uOPyeAVw9dLxVtly7bKFP2tjbA0f60EwQhUiM95hO1g9S4CwvjIjtg1KwLXF24nO5UFe4O9SQ5B4rxrWVlJ8SLAEvPAp9wcM9gSwpMdJGLmS49sC-nu5T43A9v5ug/s898/Screenshot_2024-01-26-20-09-44-85_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="602" data-original-width="898" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKhNFielu99MbIdSDQHCD1NXIlGJRmM3dtxUawFEecMCECHlKywPfxY3enzPLNT5uOPyeAVw9dLxVtly7bKFP2tjbA0f60EwQhUiM95hO1g9S4CwvjIjtg1KwLXF24nO5UFe4O9SQ5B4rxrWVlJ8SLAEvPAp9wcM9gSwpMdJGLmS49sC-nu5T43A9v5ug/w400-h269/Screenshot_2024-01-26-20-09-44-85_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bPeI4AmPMrO7FWbOKhlVY61EqFHo_u5TWAaTnvpBPBzCnk1p4FDuZ9sGC19YQlJvB9c2cB1R4N0ZnqylzJHOE-wvAb9fAt9GjmcRO_ZWXyW1G6wIDUOY_vLuAXGggsM6OiedsZ1B5d9CocBJaVeW2wGONd-vlo1FBlq8a2DNVayD6afJYf5Ua80zNwnk/s936/Screenshot_2024-01-26-20-09-50-78_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="936" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bPeI4AmPMrO7FWbOKhlVY61EqFHo_u5TWAaTnvpBPBzCnk1p4FDuZ9sGC19YQlJvB9c2cB1R4N0ZnqylzJHOE-wvAb9fAt9GjmcRO_ZWXyW1G6wIDUOY_vLuAXGggsM6OiedsZ1B5d9CocBJaVeW2wGONd-vlo1FBlq8a2DNVayD6afJYf5Ua80zNwnk/w400-h256/Screenshot_2024-01-26-20-09-50-78_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><p>Finally add 1/2 cup thick coconut milk and allow the curry to boil for 2 minutes and turn off the heat. You will see some oil floating on top of the curry. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Q7dsFpyjYYC1mJEWJRmx7wo6LlFZdaB7YBxsos6GH47H3ASq4BtTN40naLAo0dgOXBGMnJVHCSHTWHMYdzwGbhyphenhyphenJ-FcykXXezlItqD2_0Bf3l-qiHZfH8cBp8nWuPwQ4ifhVtzaWE2mdMd97fjezTY-9sSmd64Y4U-yxakUKbcjRV2zWGwz_lb137m-P/s938/Screenshot_2024-01-26-20-09-55-26_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="607" data-original-width="938" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Q7dsFpyjYYC1mJEWJRmx7wo6LlFZdaB7YBxsos6GH47H3ASq4BtTN40naLAo0dgOXBGMnJVHCSHTWHMYdzwGbhyphenhyphenJ-FcykXXezlItqD2_0Bf3l-qiHZfH8cBp8nWuPwQ4ifhVtzaWE2mdMd97fjezTY-9sSmd64Y4U-yxakUKbcjRV2zWGwz_lb137m-P/w400-h259/Screenshot_2024-01-26-20-09-55-26_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><br /><p>Serve kadala curry hot or warm with puttu or aapam. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoEw1q7FAF5CZZGHUCKk5pBkWOBr4JPb0Fku3-jJ-Rbq0laXOleLCVMke30z8RlXkGxK__UK1MX_X-vHtMTdU5NoLkOLXhy4vaJlESgGoryg37FXYC-F6BBnATZlO4KoBbBijwQROeFrH5_4YzpXr89ghdrqNb7v41WabaJkrYbVePawzSAeVimUOJjZQ/s940/20240126_185959_0000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="940" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoEw1q7FAF5CZZGHUCKk5pBkWOBr4JPb0Fku3-jJ-Rbq0laXOleLCVMke30z8RlXkGxK__UK1MX_X-vHtMTdU5NoLkOLXhy4vaJlESgGoryg37FXYC-F6BBnATZlO4KoBbBijwQROeFrH5_4YzpXr89ghdrqNb7v41WabaJkrYbVePawzSAeVimUOJjZQ/w640-h536/20240126_185959_0000.jpg" width="640" /></a></div><br /><div><br /></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-5830142260062347312024-01-17T21:01:00.004+05:302024-01-17T21:01:37.370+05:30Chow Chow Poricha Kootu - Chayote Kootu - Kootu Recipes <p>A healthy and easy kootu recipe for this winter season. During my college days, I learnt this recipe from Aval Vikatan supplement book. After so many years, I made this kootu for lunch. Today's kootu recipe is different with pepper flavour. It tastes good with sambar, rasam, coconut rice, jeera rice and also for roti. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwCJtgz2Zk-yqL3nXKfK2cf5jMQQSuxzdQzzj1vp5B0x6wP1OOmHy14d8ZLxfU-dPFXo4azhcTflgSIhCDtaGmM3f9NdWxT4bcn5xJG0nNeS7c3WUxbYAH0SchIxj7dmEgL2BVOgqRJxoisYtGhYxYt65rmJzg84IHkgh9TyX7uZ569LB27bXSJHAmdB8/s4096/InShot_20240117_183136417.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwCJtgz2Zk-yqL3nXKfK2cf5jMQQSuxzdQzzj1vp5B0x6wP1OOmHy14d8ZLxfU-dPFXo4azhcTflgSIhCDtaGmM3f9NdWxT4bcn5xJG0nNeS7c3WUxbYAH0SchIxj7dmEgL2BVOgqRJxoisYtGhYxYt65rmJzg84IHkgh9TyX7uZ569LB27bXSJHAmdB8/w640-h480/InShot_20240117_183136417.jpg" width="640" /></a></div><p><br /></p><p>When buying chow chow, choose the ones which have even green on the outside. Also slightly press them with your nail and if it is dry then it is not a very fresh chow chow. The skin on the sides and bottom of the chow chow will be difficult to peel, so try to use a sharp knife or a potato peeler to remove the skin completely. </p><p>Moong dal adds an excellent consistency to the chow chow kootu. You can also replace it with toor dal or the combination of moong dal and toor dal. As I told you before, do not pressure cook chow chow because you will lose the beautiful colour and texture in the kootu. </p><p>Black pepper, cumin, red chilli, urid dal, curry leaves and fresh coconut make the base for the kootu. Use prescribed pepper and red chilli for medium spicy kootu and add more if you want kootu spicier. I have added urid dal for thickening the kootu. You can also skip urid dal and replace it with little raw rice or rice flour. </p><p><span style="font-size: large;"><span style="font-size: medium;">Similar Kootu Recipes</span></span></p><ul style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: none; -webkit-text-stroke-width: 0px; text-size-adjust: none;"><li style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"><b><a href="https://www.virundhombal.com/2019/07/bottle-gourd-kootu-suraikkai-kootu.html">Bottle Gourd Kootu - Suraikkai Kootu</a> </b></li><li style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"><b><a href="https://www.virundhombal.com/2018/11/snake-gourd-kootu-pudalangai-kootu.html">Snake Gourd Kootu - Pudalangai Kootu </a></b></li><li style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"><b><a href="https://www.virundhombal.com/2018/08/cabbage-potato-kootu.html">Cabbage Potato Kootu</a></b></li><li style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"><b><a href="https://www.virundhombal.com/2018/01/white-pumpkin-ash-gourd-kootu-vellai.html">White Pumpkin (Ash gourd) Kootu</a></b></li><li style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"><a href="http://www.virundhombal.com/2017/10/raw-papaya-kootu.html"><b>Raw Papaya Kootu</b></a></li><li style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"><a href="http://www.virundhombal.com/2017/11/yellow-pumpkin-kootu.html"><b>Yellow Pumpkin Kootu</b></a></li><li style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"><a href="http://www.virundhombal.com/2017/03/chow-chow-chayote-kootu.html"><b>Chayote - Chow Chow Kootu</b></a></li><li style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"><a href="http://www.virundhombal.com/2017/06/paruppu-keerai-common-purslane-greens.html"><b>Paruppu Keerai kootu</b></a></li><li style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"><b><a href="http://www.virundhombal.com/2017/08/manathakkali-keerai-kootublack-night.html">Manathakkali Keerai kootu</a></b></li><li style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"><b><a href="https://www.virundhombal.com/2020/04/ridge-gourd-kootu-peerkangai-kootu.html">Ridge Gourd Kootu - Peerkangai Kootu </a></b></li><li style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard;"><b><a href="https://www.virundhombal.com/2020/10/beetroot-kootu-beetroot-with-moong-dal.html">Beetroot Kootu </a></b></li><li><span style="font-family: -webkit-standard;"><a href="https://www.virundhombal.com/2021/03/bajji-milagai-kootu-bajji-milagai.html">Bajji Milagai Kootu </a></span></li></ul><div><span style="font-size: large;"><b>Here is the video link for Chow Chow Poricha Kootu</b></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/pDpM3V0_-VQ" width="320" youtube-src-id="pDpM3V0_-VQ"></iframe></div><br /><div><br /></div><p><span style="font-size: large;">Chow Chow Poricha Kootu - Chayote Kootu Recipe Details</span></p><p><b><span style="color: #660000;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>2 medium chow chow (chayote)</li><li>1 cup cooked moong dal</li><li>1/4 tsp turmeric powder</li><li>1/4 cup coconut</li><li>1/2 tsp split urid dal</li><li>1 tsp pepper</li><li>1/2 tsp cumin</li><li>1 red chilly</li><li>few curry leaves</li><li>1 tsp mustard and urid dal</li><li>2 tbsp coconut oil</li><li>salt to taste</li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions</span></b></p><p>Wash and peel the outer skin of the chow chow with a peeler. Remove the seeds. Cut into small cubes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawioTAyhSbAdf50DfNU2RNVJ7GYAY_55J80NrTSvVSpgYHKW8-LPHdOkxXACF1PH-VZOejJNFUqZD7TkJ2khlCccrWv1vtRTZEFO35uS98raPrcGE6PLFbqY79SYBdyyPhLotC63ChsHWz2pjhgDfEvxsZCvSzqmQf2fj80Pc2rzteAwBJrAIGeb8OoF0/s3072/InShot_20231218_145457057.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2313" data-original-width="3072" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawioTAyhSbAdf50DfNU2RNVJ7GYAY_55J80NrTSvVSpgYHKW8-LPHdOkxXACF1PH-VZOejJNFUqZD7TkJ2khlCccrWv1vtRTZEFO35uS98raPrcGE6PLFbqY79SYBdyyPhLotC63ChsHWz2pjhgDfEvxsZCvSzqmQf2fj80Pc2rzteAwBJrAIGeb8OoF0/w400-h301/InShot_20231218_145457057.jpg" width="400" /></a></div><p>In a small fry pan add 1/2 tsp coconut oil. Add urid dal, black pepper and cumin. Roast till they turn golden and add red chilly and few curry leaves. Add the coconut mix well. Turn off the heat and roast the coconut in the pan heat.Allow the roasted ingredients to cool down and grind it to a semi fine paste. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxeiihHt-N5qhLuk-qUpbYnDUYWxIf5mcvNCMjVweNlR0e8v0TbdDiwr33r1XLeVfsyuqi4W90Df7mALvZjMY1WerurvvuaR9aaY2aK6NUHvNKf-yvpnbFYANNxxspjQS8DfpwQD7hPxpx6OsRdi9wH9LQniMRTb_3x5-B0LxlDs2ol3so1fsrypna0HJ/s1080/Screenshot_2024-01-17-18-20-25-32_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxeiihHt-N5qhLuk-qUpbYnDUYWxIf5mcvNCMjVweNlR0e8v0TbdDiwr33r1XLeVfsyuqi4W90Df7mALvZjMY1WerurvvuaR9aaY2aK6NUHvNKf-yvpnbFYANNxxspjQS8DfpwQD7hPxpx6OsRdi9wH9LQniMRTb_3x5-B0LxlDs2ol3so1fsrypna0HJ/w400-h300/Screenshot_2024-01-17-18-20-25-32_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><p>Take a heavy bottomed vessel or kadai and add the chopped chow chow along with turmeric powder. Add 1/2 cup water and close it with a lid. Cook the vegetable on medium heat. Stir in between for even cooking. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4Xxz8Hbmc_iuDsoXOyiW8ukMAQuBDCdvGe-5gPIAUHRfM8VawaBC7myn6KRLypdiCZhh0xZB2CUBzG_jMh0G7RZS-CebebD9NnV3hF6NVRv3l5I64iLwuVmbRPhNQR6Ivfv5h_gbrorwO_7t-uxq4Y9U7xFZ-Cl7L8N6c2Dr-XC7TOrdN2TiELkB71Ya/s3072/InShot_20231218_145853075.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2301" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4Xxz8Hbmc_iuDsoXOyiW8ukMAQuBDCdvGe-5gPIAUHRfM8VawaBC7myn6KRLypdiCZhh0xZB2CUBzG_jMh0G7RZS-CebebD9NnV3hF6NVRv3l5I64iLwuVmbRPhNQR6Ivfv5h_gbrorwO_7t-uxq4Y9U7xFZ-Cl7L8N6c2Dr-XC7TOrdN2TiELkB71Ya/w400-h300/InShot_20231218_145853075.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDdbIc5qsRcR0GaB9E3GjLFJK7lQOnpLvMXhb_t3iebD6r8w8NWy9jWxPaNRM0gYJTmHrXcARdCqt4GTDAJ7gSYsx9N0BgfBRJABFeq3Fj9iX0Z-M5RxqSsFO52LYSOSTvyCPU77AlzXLeb0OKjsQdSRigbGqo7wTKv1UVGrBgvKtwc2267A5wvZ-NMvO/s3072/InShot_20231218_145918518.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2284" data-original-width="3072" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDdbIc5qsRcR0GaB9E3GjLFJK7lQOnpLvMXhb_t3iebD6r8w8NWy9jWxPaNRM0gYJTmHrXcARdCqt4GTDAJ7gSYsx9N0BgfBRJABFeq3Fj9iX0Z-M5RxqSsFO52LYSOSTvyCPU77AlzXLeb0OKjsQdSRigbGqo7wTKv1UVGrBgvKtwc2267A5wvZ-NMvO/w400-h297/InShot_20231218_145918518.jpg" width="400" /></a></div><p>Once the chow chow turns soft, add required salt, cooked moong dal and ground coconut mixture. Rinse the mixer jar with 1/2 cup water and add it to the kootu. Adjust the water according to your consistency. Simmer the kootu until the raw smell goes off and the kootu gets a thick consistency. Turn off the heat. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0GeZ-wiZwehn0-ZJY-yt03-Y5LtsRW-B8nUTdYdvLNghsHRODtX16zvsCP29kJPbx5ZtMbklzscIHF8xavqmH6f8fwNTzsMTAo_gys9dBnADvrgHPKY0aIudyKok8fKBH2vcZGeI5VxUbU5HQ6nJcdUh1_2J3deuWjOvTLgLfD_XEAYBcgVaMDDYtIjRm/s3072/InShot_20231218_145940155.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2298" data-original-width="3072" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0GeZ-wiZwehn0-ZJY-yt03-Y5LtsRW-B8nUTdYdvLNghsHRODtX16zvsCP29kJPbx5ZtMbklzscIHF8xavqmH6f8fwNTzsMTAo_gys9dBnADvrgHPKY0aIudyKok8fKBH2vcZGeI5VxUbU5HQ6nJcdUh1_2J3deuWjOvTLgLfD_XEAYBcgVaMDDYtIjRm/w400-h299/InShot_20231218_145940155.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAlclj6vnH1um68UrWU-EKuh2A6Kv0aIx9NdhwtyQwOWfFzkxeJZPLQAxfkYxqRGiNp1g3cKMpbuBJOrP7-MmBiVjl3qz6midPshr22NDuRnH_0T4b4S6YorUkV6FVU9Ewlpj-k7ktIYMgcTWB0_oF3u0D6lvQAKVTOQr7GLnzlbdZQvkVNUujypAD3DQ/s3072/InShot_20231218_150032586.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2281" data-original-width="3072" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAlclj6vnH1um68UrWU-EKuh2A6Kv0aIx9NdhwtyQwOWfFzkxeJZPLQAxfkYxqRGiNp1g3cKMpbuBJOrP7-MmBiVjl3qz6midPshr22NDuRnH_0T4b4S6YorUkV6FVU9Ewlpj-k7ktIYMgcTWB0_oF3u0D6lvQAKVTOQr7GLnzlbdZQvkVNUujypAD3DQ/w400-h297/InShot_20231218_150032586.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkQ31B-RT5r9KEu8IRfRBDmqfsi7DlQQcY4Emlp5g3g5t7M0N2wGg-FFqoFQMLhY_CwTUuJMFj_Xyse_x22GCOrZwJXSzDkKh8gBBTWHtOUjseugQ0-7D_T38JNZL3tj2Ctj8WepHYbz5ruHX2snzXwefQRzAbpB7TgeyPDOEpMux4U0bVawsNnFiGMXG/s3072/InShot_20231218_150258464.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2315" data-original-width="3072" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkQ31B-RT5r9KEu8IRfRBDmqfsi7DlQQcY4Emlp5g3g5t7M0N2wGg-FFqoFQMLhY_CwTUuJMFj_Xyse_x22GCOrZwJXSzDkKh8gBBTWHtOUjseugQ0-7D_T38JNZL3tj2Ctj8WepHYbz5ruHX2snzXwefQRzAbpB7TgeyPDOEpMux4U0bVawsNnFiGMXG/w400-h301/InShot_20231218_150258464.jpg" width="400" /></a></div><p><br /></p><p>Heat coconut oil in a pan and add mustard,urid dal and few fresh curry leaves. Once the mustard seeds pop and the urid dal turns golden brown add it to the hot kootu. Mix well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGTGl6znvUBlFsICzjupUO6j6iOVz3p33Wp5YBg3BxhbU6tUNX3Sif08sNK7Fskc78fJiy5Ta34ViC0QIm_65dbl9B47yDxfctLVyPaUmqlGVqx1Xt-CHwobFdi9bul97ZsMm25er7ghhH9SpI0Y8PFtIUS3lkndeWDvpUsI-nmnavcA49XjERiRMsjGe/s3072/InShot_20231218_150332446.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2258" data-original-width="3072" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGTGl6znvUBlFsICzjupUO6j6iOVz3p33Wp5YBg3BxhbU6tUNX3Sif08sNK7Fskc78fJiy5Ta34ViC0QIm_65dbl9B47yDxfctLVyPaUmqlGVqx1Xt-CHwobFdi9bul97ZsMm25er7ghhH9SpI0Y8PFtIUS3lkndeWDvpUsI-nmnavcA49XjERiRMsjGe/w400-h294/InShot_20231218_150332446.jpg" width="400" /></a></div><br /><p> Enjoy the kootu with warm rice and kuzhambu of your choice.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-57007440393184118002023-12-27T11:52:00.005+05:302023-12-27T19:15:17.313+05:30Pachai Sundaikkai Theeyal - Turkey Berry Theeyal - Kuzhambu Recipes<p>Whenever I think of Kerala food, I personally like theeyal kuzhambu which is similar to our vathakuzhambu. There are many varieties of theeyal kuzhambu. Today we are going to see an interesting theeyal recipe with turkey berry (sundaikkai). It includes authentic ingredients which combine all the flavours in perfect balance. </p><p>Nowadays you can find Turkey berries everywhere in the vegetable market and also in departmental stores. Often, we prepare dried vathal during summertime but there are many interesting recipes with this healthy vegetable. Making a good Turkey berry dish requires some patience and time. You have to remove the berries from their stem and then we have to crush them slightly with a stone. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTyQzSg6QFnncLF9JGwG-3ycuhSjVkI7vdMrKu1zgUYTNrh4qY9LlTgsxLGpnI5zQ5yZ8fq-kuNOKd2kQ-Hl3JEilaWQwyE1fGxtJDzDAWtjyfv4KXC14PmgJs6bOSjKxS_3YKOZhklUC4PxQ_TR8Manl5PBIM6eVg7skJOuHQCaOGpKsofpBs1P8iOW1/s4096/InShot_20231226_201407088.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2731" data-original-width="4096" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTyQzSg6QFnncLF9JGwG-3ycuhSjVkI7vdMrKu1zgUYTNrh4qY9LlTgsxLGpnI5zQ5yZ8fq-kuNOKd2kQ-Hl3JEilaWQwyE1fGxtJDzDAWtjyfv4KXC14PmgJs6bOSjKxS_3YKOZhklUC4PxQ_TR8Manl5PBIM6eVg7skJOuHQCaOGpKsofpBs1P8iOW1/w640-h426/InShot_20231226_201407088.jpg" width="640" /></a></div><p>Turkey berries are highly nutritious due to their various nutritional components. They are a good source of proteins, carbohydrates, fats and minerals like potassium, sodium, iron, magnesium and copper. It protects against cancer. It is considered as one of the healthy fruits and we must try to include it in our diet monthly twice or thrice. </p><p>This healthy kuzhambu is an easy way to include Turkey berries in our diet. I learnt this recipe from Regina Amma who is a famous cook in our area. She is an expert in aapam, vadai curry, theeyal, vada and bonda dishes. I love her fast way of service in their shop. She gave me a bottle of ginger theeyal, sundaikkai theeyal and sundaikkai thuvaiyal. All tasted so good and yummy. A few months back, during our visit to Megamalai we plucked lots of fresh sundaikkai. After coming to Chennai, I asked for the sundaikkai theeyal recipe from her. She clearly explained each and every step with exact measurements and it tasted awesome. </p><p>Like vathakuzhambu, there are different varieties, and today we are going to see the exact theeyal recipe from Regina amma without any modifications or changes. As mentioned before, for theeyal kuzhambu we prepare fresh coconut paste. We need to dry roast the coconut gratings well until golden brown. The freshly roasted and ground coconut add all the magic to this theeyal. The recipe might sound lengthy, but it is easy when compared to sambar and kara kuzhambu. Let's see how to make it. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICuGXSYmPuwnrhD8Y0BrJxNwJLpcD95jN2BjKOXPSlKoLiX4ReS-ys1464awIGf8-n_r8ubOgsalv7LGFxIB84iZPsITetfBMEmZCE_yrwCxM2e_HSQ4k4L8OerLy1K52A_k-xE3Qcbb-66F4uIjxDDFfGnXcka-mBt3Pp2C_9W15nhwDwb57O-vlu6-z/s4096/InShot_20231226_201706804.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2731" data-original-width="4096" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICuGXSYmPuwnrhD8Y0BrJxNwJLpcD95jN2BjKOXPSlKoLiX4ReS-ys1464awIGf8-n_r8ubOgsalv7LGFxIB84iZPsITetfBMEmZCE_yrwCxM2e_HSQ4k4L8OerLy1K52A_k-xE3Qcbb-66F4uIjxDDFfGnXcka-mBt3Pp2C_9W15nhwDwb57O-vlu6-z/w640-h426/InShot_20231226_201706804.jpg" width="640" /></a></div><br /><p><b>Check out my other Kuzhambu recipes</b></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"></span></p><ul><li><a href="https://www.virundhombal.com/2017/10/vellai-curry-sambar-without-dal.html">Vellai curry (Sambar without dal)</a></li><li><a href="https://www.virundhombal.com/2017/10/pepper-pulikuzhambu.html">Pepper Pulikuzhambu</a></li><li><a href="https://www.virundhombal.com/2021/07/keerai-chaaru-arai-keerai-kuzhambu-arai.html">Keerai Chaaru </a></li><li><a href="https://www.virundhombal.com/2017/05/mint-leaves-pudhina-pulikuzhambu.html">Mint leaves (Pudhina) Pulikuzhambu </a></li><li><a href="https://www.virundhombal.com/2017/05/brinjal-kothsu.html">Brinjal Kothsu(Brinjal puree in tamarind sauce)</a></li><li><a href="https://www.virundhombal.com/2017/04/curry-leaves-karakuzhambu.html">Curry Leaves Karakuzhambu</a></li><li><a href="https://www.virundhombal.com/2017/02/puli-illa-kuzhambu-drumstick-leaves.html">Puli illa kuzhambu (Drumstick leaves pepper kuzhambu)</a></li><li><a href="https://www.virundhombal.com/2017/01/tirunelveli-pulikuzhambu.html">Tirunelveli Pulikuzhambu</a></li><li><a href="https://www.virundhombal.com/2018/07/kara-kuzhambu-kara-kuzhambu-with.html">Kara Kuzhambu</a></li><li><a href="https://www.virundhombal.com/2017/12/mor-kuzhambu.html">Mor Kuzhambu with Paruppu Vada</a></li><li><a href="https://www.virundhombal.com/2018/10/pavakkai-bitter-gourd-pitlai.html">Pavakkai Pitlai </a></li><li><a href="https://www.virundhombal.com/2019/06/puli-thanni-tamarind-sauce-with-onions.html">Tirunelveli Puli Thanni </a></li><li><a href="https://www.virundhombal.com/2018/02/sundakkai-turkey-berry-karakuzhambu.html">Sundakkai (Turkey Berry) Karakuzhambu </a></li><li><a href="https://www.virundhombal.com/2020/03/mochai-kara-kuzhambu-kuzhambu-with.html">Mochai Kara Kuzhambu </a></li><li><a href="https://www.virundhombal.com/2020/10/brinjal-kara-kuzhambu-kathirikai-kara.html">Brinjal Kara Kuzhambu - Kathirikai Kara Kuzhambu</a></li><li><a href="https://www.virundhombal.com/2021/07/kadayam-vathakuzhambu-kadayam-chettiyar.html">Kadayam Vathakuzhambu</a></li><li><a href="https://www.virundhombal.com/2021/09/black-chickpeas-theeyal-karuppu.html">Black Chickpeas Theeyal - Karuppu Kondaikadalai (Kadalai) Theeyal</a></li><li><a href="https://www.virundhombal.com/2022/03/karamani-puli-kuzhambu-thatta-payir.html">Karamani Puli Kuzhambu - Thatta Payir Puli Kuzhambu</a></li><li><a href="https://www.virundhombal.com/2022/04/yellow-pumpkin-puli-kuzhambu-parangikai.html">Yellow Pumpkin Puli Kuzhambu - Parangikai Puli kuzhambu</a></li><li><a href="https://www.virundhombal.com/2023/04/puli-curry-kuzhambu-nagercoil-puli.html">Puli Curry Kuzhambu - Nagercoil Puli Curry</a></li><li><a href="https://www.virundhombal.com/2023/08/radish-kara-kuzhambu-mullangi-kara.html">Radish Kara Kuzhambu - Mullangi Kara Kuzhambu </a></li></ul><div><span style="font-size: large;"><b>Here is the video link for Pachai Sundaikkai Theeyal</b></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/nJekOAJr_BU" width="320" youtube-src-id="nJekOAJr_BU"></iframe></div><br /><div><br /></div><p><span style="font-size: large;"><b>How to make the Pachai Sundakkai Theeyal Kuzhambu </b></span></p><p style="text-align: left;">Prep time : 20 minutes<br />Cook time : 20 minutes<br />Serves : 4<br />Category : kuzhambu</p><p><b>Ingredients for Theeyal </b></p><p>For this recipe, we need small onions, garlic cloves, fresh turkey berries, tamarind, coconut, chilly powder, coriander powder, cumin, curry leaves, jaggery, tempering ingredients and coconut oil. If you are finishing the kuzhambu within a day, you can add 1 tomato and reduce the tamarind according to your taste.</p><p></p><ul style="text-align: left;"><li>1 cup fresh turkey berry</li><li>20 small onions</li><li>15 garlic cloves</li><li>medium lemon sized tamarind</li><li>1/8 tsp fenugreek</li><li>1 tsp mustard and urid dal</li><li>1/4 tsp cumin</li><li>few curry leaves</li><li>3 tsp red chilly powder</li><li>2 tsp coriander powder</li><li>1/2 tsp jaggery</li><li>1/2 cup fresh coconut pieces</li><li>1 cup fresh grated coconut</li><li>1/4 cup coconut oil</li><li>salt to taste</li></ul><p></p><p><b>Preparations</b></p><p>Before starting the dish, we have to crush the turkey berries. Place the turkey berries in a plate or sheet and crush them slightly with a mortar pestle. Soak tamarind in hot water and extract juice with 1.5 cups of water. Peel the skins of garlic cloves and small onions.Slice the onions and garlic lengthwise. Cut some coconut into small pieces for tempering. Grate coconut without any brown parts for the masala. Keep all the ingredients ready. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3xGiSOjrUYsZmwo5rbTXVz7-V94YrfN0RHQNhu27s1YNRsNJ_4M25FWCCC55mfGAxWlf-XJ3GeJSGwS-XFOzxEo6oC6NXgfyc6sOXnSa3QjFiJ42GkdSaZYmtaSD6FVhxaQtsVbC-IhI57c_djpoEgGdhhwL7zpVKj5HZ0b6LugFaFMhZ66GNh2IiyzC/s3840/IMG_20231219_101629.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3xGiSOjrUYsZmwo5rbTXVz7-V94YrfN0RHQNhu27s1YNRsNJ_4M25FWCCC55mfGAxWlf-XJ3GeJSGwS-XFOzxEo6oC6NXgfyc6sOXnSa3QjFiJ42GkdSaZYmtaSD6FVhxaQtsVbC-IhI57c_djpoEgGdhhwL7zpVKj5HZ0b6LugFaFMhZ66GNh2IiyzC/w400-h225/IMG_20231219_101629.jpg" width="400" /></a></div><p><br /></p><p><b>Prepare the theeyal kuzhambu masala paste</b></p><p>Heat a pan or kadai and add 1 tsp coconut oil. When it is heated enough, add cumin, few curry leaves and grated coconut. Roast, roast, roast......until it gets dry and deep golden brown. Do not let the coconut turn black because it will make the kuzhambu bitter. Turn off the heat and add the chilly powder and coriander powder. Stir well immediately. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYcBvkLGDudfOVj8OXPA67Tj6kakVF_pgOXe2OFe28DCsAZ4qZ4tih6CVlNwPyQABJwTmeZa2VLFD97L5c8K01OrS6_C1UMn8sZwDkuDxp-A8sW_jddp8S_K4K25Uh2QfhUBUqha8m8ZzSls3yuyuNGaLXU23Pho8aTPgNQ9DomN4GjVH70PjqbMMuQcS/s4624/IMG_20231219_103344.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3472" data-original-width="4624" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYcBvkLGDudfOVj8OXPA67Tj6kakVF_pgOXe2OFe28DCsAZ4qZ4tih6CVlNwPyQABJwTmeZa2VLFD97L5c8K01OrS6_C1UMn8sZwDkuDxp-A8sW_jddp8S_K4K25Uh2QfhUBUqha8m8ZzSls3yuyuNGaLXU23Pho8aTPgNQ9DomN4GjVH70PjqbMMuQcS/w400-h300/IMG_20231219_103344.jpg" width="400" /></a></div><p><br /></p><p>Allow it to cool and grind it to a thick paste with a few drops of water. Do not add more water while grinding. Instead of red chilly powder and coriander powder, you can also add fresh coriander seeds and red chillies. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3v1Vy6rAeyDrVJ3GkFKZHAn8DMb0xddh2I8QttywFEXKxQeKyQhdb4rg87nxU_sqYZh0ZTt6lRFfoeVaQGy-38D6I9zZLhabaM1JHDLQLMPl9WMiZkGUBDLhqmlNWwAWTfJ31ctFfoed4TQZzIz2fjA2LjFIdqGe0RxUoTWa_wgBCSfEhy-Opgqe3Gz5/s3840/IMG_20231219_105801.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3v1Vy6rAeyDrVJ3GkFKZHAn8DMb0xddh2I8QttywFEXKxQeKyQhdb4rg87nxU_sqYZh0ZTt6lRFfoeVaQGy-38D6I9zZLhabaM1JHDLQLMPl9WMiZkGUBDLhqmlNWwAWTfJ31ctFfoed4TQZzIz2fjA2LjFIdqGe0RxUoTWa_wgBCSfEhy-Opgqe3Gz5/w400-h225/IMG_20231219_105801.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfHvTQtR-6ETI1Ec4prx4BTM2w982ehFXpoEQTmVm9ab7Bg4zzsPaS7NsVyf67M5gi4FCfgbynm4SAPhYlFiyqntarIXZXJ3ux05MK9O_2QG8WDtUlDd4rZw05ESHgpe2WRZQEifzEbvIOKbThmc2pkKbe8pgaesPaLa24G3DDhcy0O2FIDnU7Kf6UtJI/s3840/IMG_20231219_110303.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfHvTQtR-6ETI1Ec4prx4BTM2w982ehFXpoEQTmVm9ab7Bg4zzsPaS7NsVyf67M5gi4FCfgbynm4SAPhYlFiyqntarIXZXJ3ux05MK9O_2QG8WDtUlDd4rZw05ESHgpe2WRZQEifzEbvIOKbThmc2pkKbe8pgaesPaLa24G3DDhcy0O2FIDnU7Kf6UtJI/w400-h225/IMG_20231219_110303.jpg" width="400" /></a></div><p><br /></p><p><b>Prepare the kuzhambu</b></p><p>Heat coconut oil in a clay pot or kalchatti. When the oil is heated enough add fenugreek followed by mustard and urid dal. Allow them to splutter and add the onions, garlic cloves, crushed sundaikkai and the coconut pieces. Now we have to saute well continuously until it turns crisp. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQebFdVdKyXpK2ue2JqLMoJ9-y9XBHSBugyA7zJXv504Vtk_qN2xO3ae_6rqvAebACv9rehkKWiS5TCsQwrKY-F6a7NrWs24FtycitgTtqxOpOdFd3Oy-uqxbDCy1821O9kXo95xBFZ4dG3NijziALS8HqpHE2UuHdXYuQmiBTA4xOduUT6c4B-aVusSQ/s4624/IMG_20231219_104623.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3472" data-original-width="4624" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQebFdVdKyXpK2ue2JqLMoJ9-y9XBHSBugyA7zJXv504Vtk_qN2xO3ae_6rqvAebACv9rehkKWiS5TCsQwrKY-F6a7NrWs24FtycitgTtqxOpOdFd3Oy-uqxbDCy1821O9kXo95xBFZ4dG3NijziALS8HqpHE2UuHdXYuQmiBTA4xOduUT6c4B-aVusSQ/w400-h300/IMG_20231219_104623.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvPegctieQ6i8eEMTpMl3zpiGjOWzX_ZVxjA3SZ4gu9eyoM_Moa8bh9MCDbozYpbM7dpx2StyN-fuV8N0gap2me8o3rp0dfsaY7OsoX6Ty7h8SXO-YEP3PP1U9ubnV_lzdmxflYcxq0HTqYoZGqRbmXqWsyAfvcYi3QaKdRMlhIH0wEpRyU18xF_dP1GJ/s3840/IMG_20231219_105524.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvPegctieQ6i8eEMTpMl3zpiGjOWzX_ZVxjA3SZ4gu9eyoM_Moa8bh9MCDbozYpbM7dpx2StyN-fuV8N0gap2me8o3rp0dfsaY7OsoX6Ty7h8SXO-YEP3PP1U9ubnV_lzdmxflYcxq0HTqYoZGqRbmXqWsyAfvcYi3QaKdRMlhIH0wEpRyU18xF_dP1GJ/w400-h225/IMG_20231219_105524.jpg" width="400" /></a></div><p><br /></p><p>Now add the tamarind extract and the required salt. Allow it to boil for 5 minutes and add the ground roasted coconut paste. Add 1/4 cup water. Mix well and adjust the seasonings if required. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZFzcoTKtd9ajSlPUwRatAi68LWUOOsB4ZZ0_WQUDAJluIn4QL28U2xwGH3QAPYUMXWL_miwYPam1onVLSoiZLeK-rCqof8L0kQ6E29HqwPefxvvFrkEI6PtSNm0VXxYIqhuy5W4_bIWLzTWtCbAtmE4lFweLoNS4NBVcl8urCxQzGBzWHnQHzf_zfsGTL/s1080/Screenshot_2023-12-26-16-11-45-58_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="1080" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZFzcoTKtd9ajSlPUwRatAi68LWUOOsB4ZZ0_WQUDAJluIn4QL28U2xwGH3QAPYUMXWL_miwYPam1onVLSoiZLeK-rCqof8L0kQ6E29HqwPefxvvFrkEI6PtSNm0VXxYIqhuy5W4_bIWLzTWtCbAtmE4lFweLoNS4NBVcl8urCxQzGBzWHnQHzf_zfsGTL/w400-h228/Screenshot_2023-12-26-16-11-45-58_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFF3o_BnxPVji__VHLHuhZrW0p4_1UYkWHD4Oss_XQEIh7_GiRiuIlJ9T-_lZ9gbhsHm0WCr_Y2ZgDV0oGITwti2BPGEkY68Hu99Xgq4nf2qAtx1uyfpqn-trjYAVXu8Mrl2fkSs0H871FhLRPCeuvIiKJk8IQzjR8HP4HAmKqcTLQZ2GB7M4fyrWvaVMj/s1080/Screenshot_2023-12-26-16-11-54-08_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="1080" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFF3o_BnxPVji__VHLHuhZrW0p4_1UYkWHD4Oss_XQEIh7_GiRiuIlJ9T-_lZ9gbhsHm0WCr_Y2ZgDV0oGITwti2BPGEkY68Hu99Xgq4nf2qAtx1uyfpqn-trjYAVXu8Mrl2fkSs0H871FhLRPCeuvIiKJk8IQzjR8HP4HAmKqcTLQZ2GB7M4fyrWvaVMj/w400-h223/Screenshot_2023-12-26-16-11-54-08_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIQX8ymAlNcLZuwFYdVDg3iqisOcgERlhB3FHVQLm-8intOMn5lAtWOdOJfaCtHKaNoYwZ7r_JyZvM_oP_oFA3mlWjQlVsz9M_e-TIrZjRyL4BDussezcFxfD2sb7mlj3Ocs4Ol8r6LlczoLX1k8ypHIlkelhEluwCqG4mKzg-2yrZyiu-Q6Ia4l2Ax7K/s1080/Screenshot_2023-12-26-16-12-23-89_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="1080" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIQX8ymAlNcLZuwFYdVDg3iqisOcgERlhB3FHVQLm-8intOMn5lAtWOdOJfaCtHKaNoYwZ7r_JyZvM_oP_oFA3mlWjQlVsz9M_e-TIrZjRyL4BDussezcFxfD2sb7mlj3Ocs4Ol8r6LlczoLX1k8ypHIlkelhEluwCqG4mKzg-2yrZyiu-Q6Ia4l2Ax7K/w400-h220/Screenshot_2023-12-26-16-12-23-89_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><p><br /></p><p>Now add 1/2 tsp jaggery and mix again. Simmer the theeyal for 7 minutes. Then turn off the heat. Close it with a lid and allow the kuzhambu to rest in the heat for another 30 minutes to infuse the flavours. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUazT66VjYlrucytPm5VMLTW_6cFJ59xnYf9ad8ppBFJJQsFg3Wm-BAVJgAuHC_P33iJA2QcOJ0tn5iG_Kgd6i-FgU7wiRS-T2utXYhMnHsaupIaqvsgBSh0448_XSjkax-l_SOLFBQGGnrqM-oxUx3gGhyphenhyphenxKnYW0aBq1i2Kw0bMKWNCvF5UAt1JAZbwx/s1080/Screenshot_2023-12-26-16-12-09-12_e5d3893ac03954c6bb675ef2555b879b~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="609" data-original-width="1080" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUazT66VjYlrucytPm5VMLTW_6cFJ59xnYf9ad8ppBFJJQsFg3Wm-BAVJgAuHC_P33iJA2QcOJ0tn5iG_Kgd6i-FgU7wiRS-T2utXYhMnHsaupIaqvsgBSh0448_XSjkax-l_SOLFBQGGnrqM-oxUx3gGhyphenhyphenxKnYW0aBq1i2Kw0bMKWNCvF5UAt1JAZbwx/w400-h225/Screenshot_2023-12-26-16-12-09-12_e5d3893ac03954c6bb675ef2555b879b~2.jpg" width="400" /></a></div><br /><p><br /></p><p><b>Notes </b></p><p></p><ol style="text-align: left;"><li>I highly recommend coconut oil for this theeyal as it adds a nice flavour. Do the roasting procedures on medium heat until deep golden brown and do not burn the ingredients as it makes the theeyal bitter. </li><li>To balance the spice level and to reduce the bitterness, I have added 1/2 tsp jaggery here. Do not add more jaggery because it will change the taste.</li><li>This theeyal stays good for 15 days when refrigerated. You can serve this theeyal with plain steamed rice, kootu and any poriyal. </li></ol><p></p><p><br /></p>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-58838927224588451642023-12-18T12:05:00.002+05:302023-12-19T14:12:29.165+05:30Vegetable Salna - Veg Salna for Parotta and Chapathi - Side Dishes for Parotta, Chapathi and Ghee Rice<p>Vegetable Salna - another interesting gravy recipe with mixed vegetables. Salna can be made with any combination of vegetables. The common choices are carrots, beans, potatoes, cauliflower and green peas etc. You can also skip any one of the mentioned vegetables to make the salna. For kurma or salna I believe that using the right techniques and fresh ingredients can bring the ultimate taste. Enjoy this vegetable salna with parotta, chapathi, dosa and brinji. If you like a thin gravy with masalas, then you will surely enjoy this vegetable salna. It is definitely easy to make but you have to plan ahead for the chopping and grinding works. Now let us see how to prepare this vegetable salna. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15OKQXKRjARzndzlujoepLULpGsNi9iV52tja0qPelPM1lAENV7c5O7mcYH0YX_BpxUImiB-5r12FaXQM9yX6SYKyIxDwRVINlKVx9a8HONVRR06EbEO-iy8Lh-wXvT-FHbV1k3o1b31caRlw82h8GceIPrJn_6QQYK42Bs0MHqO3t_HuVFKG2Uil8WV2/s4096/InShot_20231216_203217100.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2101" data-original-width="4096" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15OKQXKRjARzndzlujoepLULpGsNi9iV52tja0qPelPM1lAENV7c5O7mcYH0YX_BpxUImiB-5r12FaXQM9yX6SYKyIxDwRVINlKVx9a8HONVRR06EbEO-iy8Lh-wXvT-FHbV1k3o1b31caRlw82h8GceIPrJn_6QQYK42Bs0MHqO3t_HuVFKG2Uil8WV2/w640-h328/InShot_20231216_203217100.jpg" width="640" /></a></div><br /><p><b>Check out my other Gravy Recipes</b></p><ul><li><b><a href="https://www.virundhombal.com/2022/01/matar-paneer-green-peas-and-paneer.html">Green Peas and Paneer Gravy </a></b></li><li><b><a href="https://www.virundhombal.com/2017/09/paneer-butter-masala.html">Paneer Butter Masala </a></b></li><li><b><a href="https://www.virundhombal.com/2017/05/paneer-methi-masala.html">Paneer Methi Masala</a></b></li><li><b><a href="https://www.virundhombal.com/2018/01/shahi-gobi-masala.html">Shahi Gobi Masala</a></b></li><li><b><a href="http://www.virundhombal.com/2017/02/broccoli-masala.html">Broccoli Masala</a></b></li><li><b><b><a href="http://www.virundhombal.com/2017/01/rajma-masala.html">Rajma Masala</a></b></b><b> </b></li><li><b><a href="https://www.virundhombal.com/2019/07/mushroom-butter-masala-side-dish-for.html">Mushroom Butter Masala</a></b></li><li><b><a href="https://www.virundhombal.com/2017/11/easy-chenna-masala.html">Easy Chana Masala </a></b></li><li><b><a href="https://www.virundhombal.com/2017/09/easy-moth-dal-sabji.html">Easy Moth Dal Sabji </a></b></li><li><b><a href="https://www.virundhombal.com/2017/01/dried-green-peas-masala-cook-easily-in.html">Green Peas Masala</a></b></li><li><a href="https://www.virundhombal.com/2021/05/quick-paneer-masala-15-minute-paneer.html"><b>Quick Paneer Masala</b></a></li><li><b><a href="https://www.virundhombal.com/2021/11/malai-methi-paneer-gravy-paneer-recipes.html">Malai Methi Paneer Grav</a>y</b></li><li><a href="http://www.virundhombal.com/2018/02/paneer-kurma.html"><b>Paneer Kurma</b></a></li><li><a href="http://www.virundhombal.com/2017/02/hotel-vegetable-kurma.html"><b>Hotel Vegetable Kurma</b></a></li><li><a href="http://www.virundhombal.com/2017/09/cauliflower-kurma.html"><b>Cauliflower Kurma</b></a></li><li><a href="http://www.virundhombal.com/2017/11/mushroom-kurma_30.html"><b>Mushroom Kurma</b></a></li><li><a href="http://www.virundhombal.com/2017/05/carrot-and-green-peas-kurma.html"><b>Carrot and Green peas Kurma</b></a></li><li><a href="https://www.virundhombal.com/2018/03/beetroot-kurma.html"><b>Beetroot Kurma</b></a></li><li><a href="https://www.virundhombal.com/2018/05/turnip-and-chick-peas-kurma-noolkol.html"><b>Turnip and Chickpeas Kurma</b></a></li><li><a href="https://www.virundhombal.com/2018/09/tomato-kurma.html"><b>Tomato Kurma </b></a></li><li><a href="https://www.virundhombal.com/2018/11/white-vegetable-kurma-vellai-kurma.html"><b>White Vegetable Kurma</b></a></li><li><a href="https://www.virundhombal.com/2019/12/chickpeas-and-potato-kurma-channa-and.html"><b>Chick peas and Potato Kurma</b></a></li><li><a href="https://www.virundhombal.com/2021/03/mushroom-salna-side-dish-for-parotta.html"><b>Mushroom Salna </b></a></li><li><a href="https://www.virundhombal.com/2021/05/butter-beans-potato-gravy-butter-beans.html"><b>Butter Beans Potato Gravy </b></a></li><li><a href="https://www.virundhombal.com/2021/03/chana-kurma-south-indian-style-chana.html"><b>Chana Kurma </b></a></li><li><b><a href="https://www.virundhombal.com/2021/06/tirunelveli-salna-for-parotta-empty.html">Tirunelveli Salna</a></b></li><li><a href="https://www.virundhombal.com/2022/08/chana-masala-homestyle-chana-masala.html"><b>Chana Masala - Homestyle Chana Masala</b></a></li><li><b><a href="https://www.virundhombal.com/2023/08/easy-vegetable-kurma-vegetable-kurma-in.html">Easy Vegetable Kurma - Vegetable Kurma in Pressure Cooker</a></b></li></ul><p><span style="font-size: large;"><b>Here is the video link for Vegetable Salna</b></span></p><p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/K5m_oTzvZAw" width="320" youtube-src-id="K5m_oTzvZAw"></iframe></span></div><span style="font-size: large;"><br /><b><br /></b></span><p></p><p><b style="font-size: x-large;"
>Vegetable Salna Recipe Details </b></p><p style="text-align: left;">Prep time: 20 minutes<br />Cook time: 30 minutes<br />Serves: 4<br />Category: side dish</p><p><br /></p><p><b><span style="color: #660000;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>2 cups mixed vegetables (1 carrot, 1 potato, 5 beans, 100g cauliflower)</li><li>1/4 cup soaked green peas</li><li>1 onion</li><li>1 green chilly</li><li>2 tomato</li><li>1/4 tsp turmeric powder</li><li>2 tsp red chilli powder</li><li>2 tsp coriander powder</li><li>1/2 tsp curry masala powder</li><li>1 tbsp thick curd</li><li>few curry leaves </li><li>1/4 cup finely chopped mint leaves and coriander leaves</li><li>small piece black stone flower (kalpasi)</li><li>2 cinnamon</li><li>3 cloves</li><li>1 bay leaf </li><li>4 tbsp oil</li><li>salt to taste</li></ul><p></p><p><b><span style="color: #660000;">For the masala paste</span></b></p><p></p><ul style="text-align: left;"><li>8 small onions</li><li>2 green chilly </li><li>10 garlic cloves</li><li>1 inch ginger</li><li>1 tbsp cashew nuts</li><li>1 tsp poppy seeds</li><li>1/2 tsp fennel</li><li>1/4 tsp pepper</li><li>1/8 tsp cumin</li><li>3 cardamom</li><li>small piece black stone flower (kalpasi)</li><li>4 cloves</li><li>3 cinnamon</li><li>1 star aniseed</li><li>1/2 cup fresh coconut</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSsmf71oGC39gFsHxFmQhHVj-waZwydRd04H2uaDS0ogs7br9bVmAS9ib3dCHD6r1knAIkWf4Ol6pfacQlp3KmkazuchNuxhPLqW86YGRvq2SMe6V5d4cwhHXpB2LkLcQm8VviBBwUOavlBTIpvZUabXl0hdkAM6mG0ELpD1ShE9qNh8D09RfU0dIs-S3/s4096/InShot_20231216_202835402.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="4096" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSsmf71oGC39gFsHxFmQhHVj-waZwydRd04H2uaDS0ogs7br9bVmAS9ib3dCHD6r1knAIkWf4Ol6pfacQlp3KmkazuchNuxhPLqW86YGRvq2SMe6V5d4cwhHXpB2LkLcQm8VviBBwUOavlBTIpvZUabXl0hdkAM6mG0ELpD1ShE9qNh8D09RfU0dIs-S3/w400-h400/InShot_20231216_202835402.jpg" width="400" /></a></div><br /><p><br /></p><p><b><span style="color: #660000;">Cooking Directions</span></b></p><p>Pressure cook the vegetables along with required water and soaked green peas for 2 whistles. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3bt11mXLZeaZ2gJ9ndZ5pgop-fWBB3sTqEAbPHHcEh-Zwsyq7mCXTY58jDx5n_5qV18U-II9dgxmSlmap6bwpyDYUCcrQNv3St78k4NCnyWf9dBtajz_MOuXuDcYjhzK30Z14J1hcax6yDbTJenb6qunRhP9ya1tL4JovI1rH9p6UwOVs2un0d9g2mrV/s1920/InShot_20231216_202725425.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3bt11mXLZeaZ2gJ9ndZ5pgop-fWBB3sTqEAbPHHcEh-Zwsyq7mCXTY58jDx5n_5qV18U-II9dgxmSlmap6bwpyDYUCcrQNv3St78k4NCnyWf9dBtajz_MOuXuDcYjhzK30Z14J1hcax6yDbTJenb6qunRhP9ya1tL4JovI1rH9p6UwOVs2un0d9g2mrV/w400-h400/InShot_20231216_202725425.jpg" width="400" /></a></div><br /><p>Heat oil in a kadai and add in the dry spices one by one (fennel, cinnamon, cloves, star aniseed, black stone flower, cardamom, cumin and pepper). Roast until fragrant. Next add the small onions, ginger, garlic and green chilly. Saute till slightly softened. Next add the cashew nuts, poppy seeds and coconut. Roast it for a minute and turn off the heat. Set aside to cool. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbpcE1j4LI2uYWlBf3mrckNCP3rAPmgaZGnehygMyNoX2nN8zD0sHw1bLad2U8zRW5oJnj_2axW6ER4arf5BCfEMdekBCmY5bgci5eNjXNgWjm1An_Lhbb8f2qNdYWCoDM51scHEhAIv-AcQRMF8pxEp4h72EHC0eIokaPlOSCyVAzUn-QzKQiN7qGEMw/s1920/InShot_20231216_202330615.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbpcE1j4LI2uYWlBf3mrckNCP3rAPmgaZGnehygMyNoX2nN8zD0sHw1bLad2U8zRW5oJnj_2axW6ER4arf5BCfEMdekBCmY5bgci5eNjXNgWjm1An_Lhbb8f2qNdYWCoDM51scHEhAIv-AcQRMF8pxEp4h72EHC0eIokaPlOSCyVAzUn-QzKQiN7qGEMw/w400-h400/InShot_20231216_202330615.jpg" width="400" /></a></div><br /><p>Once the roasted ingredients are cool, add in little water and grind it to a semi fine paste. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQtEqW5TkLwvjMhh4xj8vaat9iV6j20WqRJyb0yyUDvoXRpj_8Llx71DlNwX9Cno56cJQkGLjJmKcxIf1_hwK3t2FE8aWfqL4anYfjkrqaZHw7Fqp1CbgsTqAAPp9IGCmqrNPT83MQ7wGOMXD2j7G4P1qkkIKFietW6Jnn1N7j0UuI2lro1I7BDv1uRQs/s852/Screenshot_2023-12-13-19-09-34-90_e5d3893ac03954c6bb675ef2555b879b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="611" data-original-width="852" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQtEqW5TkLwvjMhh4xj8vaat9iV6j20WqRJyb0yyUDvoXRpj_8Llx71DlNwX9Cno56cJQkGLjJmKcxIf1_hwK3t2FE8aWfqL4anYfjkrqaZHw7Fqp1CbgsTqAAPp9IGCmqrNPT83MQ7wGOMXD2j7G4P1qkkIKFietW6Jnn1N7j0UuI2lro1I7BDv1uRQs/w400-h286/Screenshot_2023-12-13-19-09-34-90_e5d3893ac03954c6bb675ef2555b879b.jpg" width="400" /></a></div><br /><p><br /></p><p>Heat oil in a kadai and add the spices (bay leaf, stone flower, fennel, cinnamon and cloves). When you get a nice aroma, add the chopped onions, green chilli and curry leaves. When the onions turn soft, add the tomatoes. (At this stage, you can also add 1 tsp ginger garlic paste).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_Is_mJFaKtGvbr-jgw_3AEEZoeOyNiYDDYAcBEel2vJxtuF9FVxvpXXOZV3qdnIt0SqfTjYw7fDlf3AYUoSeYebrf8TUNQrQmR2UnNbnVn2zc-VZ-BTsMJcELDFj0WiGhsg-JuSR0WXvTUd77uiDyEbqSmWOcktCHVxE126PxY9p1Gr3-RHWmyqGVa82/s1920/InShot_20231216_202554232.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_Is_mJFaKtGvbr-jgw_3AEEZoeOyNiYDDYAcBEel2vJxtuF9FVxvpXXOZV3qdnIt0SqfTjYw7fDlf3AYUoSeYebrf8TUNQrQmR2UnNbnVn2zc-VZ-BTsMJcELDFj0WiGhsg-JuSR0WXvTUd77uiDyEbqSmWOcktCHVxE126PxY9p1Gr3-RHWmyqGVa82/s320/InShot_20231216_202554232.jpg" width="320" /></a></div><br /><p>Saute well for a few minutes and add turmeric powder, red chilli powder and coriander powder. Do not brown them. Next add thick curd and stir well with the onion tomato mixture. Add the ground coconut masala paste and stir well. Now you can see a light orange colour thick gravy. Add required salt. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD40z-NHrOGZR3AqFe2lZqhRdsOEDpCvEOyZtk3y2wZIoYqjgyFjJ9VOfpZ2lWwuXsfkIvc6hO9NXK1Y75brju5nk8CJ8kSwKaQBprn-aLeGg-B_oN3yWVX6Bd8E6PHbRWs4aYJ0E7swdPy6U_uWzbFcUdxf42-izaQTUzX3UXh7RfM3S4ruHBa2KsNUEZ/s1920/InShot_20231216_202640263.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD40z-NHrOGZR3AqFe2lZqhRdsOEDpCvEOyZtk3y2wZIoYqjgyFjJ9VOfpZ2lWwuXsfkIvc6hO9NXK1Y75brju5nk8CJ8kSwKaQBprn-aLeGg-B_oN3yWVX6Bd8E6PHbRWs4aYJ0E7swdPy6U_uWzbFcUdxf42-izaQTUzX3UXh7RfM3S4ruHBa2KsNUEZ/w400-h400/InShot_20231216_202640263.jpg" width="400" /></a></div><br /><p>Stir well for a few seconds and add the cooked vegetables. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5N3bwtz-qQv6nfL0RtCeXJEFv-KyZxFrMIlG_rknPZsfdWE0Ram9MmJXz-RKI2EStuzHjI8reXWAehZVOtksmQk-1Mx8aCcg-_fdgMjEve9d0UhCUxmPPfCzMJpU56yxEry2IEhQeZ6Mj5RIx8__wIddA-kE4CBg4A8ovpc3WWLS3BVqMNrUp4MSKuOfe/s1920/InShot_20231216_202758906.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5N3bwtz-qQv6nfL0RtCeXJEFv-KyZxFrMIlG_rknPZsfdWE0Ram9MmJXz-RKI2EStuzHjI8reXWAehZVOtksmQk-1Mx8aCcg-_fdgMjEve9d0UhCUxmPPfCzMJpU56yxEry2IEhQeZ6Mj5RIx8__wIddA-kE4CBg4A8ovpc3WWLS3BVqMNrUp4MSKuOfe/w400-h400/InShot_20231216_202758906.jpg" width="400" /></a></div><br /><p>Now the gravy gets thick. Rinse the mixer jar with 2 cups of water and add it to the gravy. Mix well.Add curry masala powder and mix well. Taste and adjust the seasonings. Now reduce the heat to medium and close it with the lid. Cook the salna for 12 minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCKelry9Z4A8Cnw_yvgVYygFK87_A4FZ8u39xCHnJeK2ICaR7WMHgIjd25pbLR2-lVZm7hKbRF4PSNbQuW4K6i5sznFnALZXGtds3TqqhK1r9o1sIMeOVqvslTUdDd20AER-LWwGrgsAiHZTypL0KIScuWwrYZ3EvxhJNwBxd2XQQR14W9YxyJcgxsMbo/s1920/InShot_20231216_202706948.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCKelry9Z4A8Cnw_yvgVYygFK87_A4FZ8u39xCHnJeK2ICaR7WMHgIjd25pbLR2-lVZm7hKbRF4PSNbQuW4K6i5sznFnALZXGtds3TqqhK1r9o1sIMeOVqvslTUdDd20AER-LWwGrgsAiHZTypL0KIScuWwrYZ3EvxhJNwBxd2XQQR14W9YxyJcgxsMbo/w400-h400/InShot_20231216_202706948.jpg" width="400" /></a></div><br /><p>When the oil floats on the top of the salna, add finely chopped mint leaves and coriander leaves. Mix well and turn off the heat. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciE7k5m8y3msdY7QEk7XeXP_t6CFiS5LUbWC_X5amMP5jguFTkf_Ws-0yb-CJdHyJStSKy8UV5Hhd9wYKDc5r90bQyRLA0aN8BaW6IbdH_QQKRZPtHqK8jm_xNju1q38OdEgXeB_f9gBpaMCKtRRMr8BhMmzSvfOrPbZC9HDVhH3Wlnfq8Pwd7yyeN9B1/s1920/InShot_20231216_202742489.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciE7k5m8y3msdY7QEk7XeXP_t6CFiS5LUbWC_X5amMP5jguFTkf_Ws-0yb-CJdHyJStSKy8UV5Hhd9wYKDc5r90bQyRLA0aN8BaW6IbdH_QQKRZPtHqK8jm_xNju1q38OdEgXeB_f9gBpaMCKtRRMr8BhMmzSvfOrPbZC9HDVhH3Wlnfq8Pwd7yyeN9B1/w400-h400/InShot_20231216_202742489.jpg" width="400" /></a></div><br /><p><b><span style="color: #660000;">Notes</span></b></p><p></p><ol style="text-align: left;"><li>If the gravy appears thick, add little warm water or milk and simmer for a few minutes. </li><li>To get that street style flavour, please do not skip the mint leaves, fennel and kalpasi. </li><li>Do not increase or decrease the spices, because it will change the taste. </li></ol><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxGIRHGMT0m7qfOd_dfXRKnvf-iArts7gfIkP_uGsX8OIGNbnDtmrLkQW_uB_sBXSriijNUw5IROYFLs-zNGjxUs_JEMsdTQlSK6Wcy5gQo7ID-pIdevVbdz7SVOMsgM5lPL8BmboVsw5fkvWhBZvQk8grlLhRy4GAFDq1YwWYK_6DyiAeU5RGisFrvsF/s940/20231218_190003_0000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="940" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxGIRHGMT0m7qfOd_dfXRKnvf-iArts7gfIkP_uGsX8OIGNbnDtmrLkQW_uB_sBXSriijNUw5IROYFLs-zNGjxUs_JEMsdTQlSK6Wcy5gQo7ID-pIdevVbdz7SVOMsgM5lPL8BmboVsw5fkvWhBZvQk8grlLhRy4GAFDq1YwWYK_6DyiAeU5RGisFrvsF/w640-h536/20231218_190003_0000.jpg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> </p>
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</script>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-61101941224284251282023-11-22T14:36:00.007+05:302023-11-22T18:41:15.554+05:30Lemon rice with Masala Powder - Elumichai Sadham with Puliyodarai Flavour<p>Make this delicious lemon rice with fresh lemon and freshly ground masala powder for your lunch box this week. Lemon rice is one of the favourite lunch box dishes for my husband and I tried this new recipe with puliyodarai flavour. Here comes the lemon rice recipe with the flavours of puliyodarai but without any tamarind. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdecgf3PC1S8Q3TmsyeUy2KWdJMPQxgaeWnYosx8DZATWK_Wh0UWyZ5YtWMUgLYbXwubA7U7Jrikxx2oMrA5ntdas3xQ6VKHL3n-MvmAyJFR95p2b2S5AcOOs5_JyVc0VZhoQC18a6kEMR33DX-18XP4HcpU85T2aPqClnijbvpKr7eN6JyI_lqjLx1ci/s4096/InShot_20231120_175132801.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2731" data-original-width="4096" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdecgf3PC1S8Q3TmsyeUy2KWdJMPQxgaeWnYosx8DZATWK_Wh0UWyZ5YtWMUgLYbXwubA7U7Jrikxx2oMrA5ntdas3xQ6VKHL3n-MvmAyJFR95p2b2S5AcOOs5_JyVc0VZhoQC18a6kEMR33DX-18XP4HcpU85T2aPqClnijbvpKr7eN6JyI_lqjLx1ci/w640-h426/InShot_20231120_175132801.jpg" width="640" /></a></div><p>All you need for this rice - lemons, rice, chana dal, coriander seeds, red chillies, white sesame seeds, peanuts and the regular tempering ingredients. I learned this recipe from my Grandmother and this is one of my favourite rice varieties these days. </p><h3 style="text-align: left;"><b>How to prepare the masala powder</b></h3><p>You can prepare the masala powder well ahead of time. Just roast fenugreek, chana dal, coriander seeds, red chillies and white sesame seeds without any oil. Grind it to a fine powder. That's it. Your masala powder is ready. When needed, do the tempering procedures and add the lemon juice. Then mix the cooked rice and the masala powder. I have used white sesame seeds in this recipe, you can also use black sesame seeds. </p><h3 style="text-align: left;">How to prepare the rice</h3><p>We usually prepare these kind of rice with ponni raw rice or regular ponni boiled rice. Recently I have been trying all the rice varieties with ponni broken boiled rice and it gives a perfect texture. For 1 cup ponni broken boiled rice add 2.75 cups water and pressure cook for 2 whistles. After cooking the rice please don't forget to cool the rice. Mixing hot rice makes it all mushy. </p><p><br /></p><h3 style="text-align: left;">Here is the video link Lemon rice with Masala Powder</h3><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/_PvNwAmJoHo" width="320" youtube-src-id="_PvNwAmJoHo"></iframe></div><br /><p><br /></p><h3 style="text-align: left;">How to prepare Lemon rice with puliyodarai flavour</h3><div>Prep time : 10 minutes</div><div>Cook time : 20 minutes</div><div>Serves : 3 </div><div>Category : rice varieties</div><p><b><span style="color: #660000;">Ingredients </span></b></p><p></p><ul style="text-align: left;"><li>1 cup broken ponni boiled rice</li><li>2.75 cups water</li><li>1.5 lemon</li><li>1/2 tsp mustard and urid dal </li><li>1 tsp chana dal1 red chilly</li><li>1/2 tsp asafoetida powder</li><li> 1/4 tsp jaggery few curry leaves</li><li>1/2 tsp turmeric powder </li><li>1 tbsp peanuts</li><li>4 tbsp gingely oil</li><li>salt to taste</li></ul><p></p><p><b><span style="color: #660000;">To roast and powder</span></b></p><p></p><ul style="text-align: left;"><li>1/2 tbsp chana dal</li><li>1/2 tbsp coriander seeds</li><li> 1/4 tsp fenugreek </li><li>1/2 tsp white sesame seeds</li><li> 4 red chilly </li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions</span></b></p><p>1. Measure and add the rice in a bowl. Rinse the rice well and add it to a pressure cooker. Add 2.75 cups water and pressure cook for 2 whistles on medium heat. Allow the pressure to settle down naturally. Then open the pressure cooker and transfer the rice to a wide plate. Swril 2 tsp oil over the rice. Allow the rice to cool down for 30 minutes. </p><p>2. In the meantime, heat a pan and add fenugreek. Then add chana dal coriander seeds, red chillies and white sesame seeds. Dry roast well on medium heat until you get a nice aroma. Turn off the heat and allow the roasted ingredients to cool down. Add it to a mixer jar and powder it nicely. </p><p>3. Squeeze the lemon juice in a bowl and keep it ready. Heat gingely oil in a kadai and add mustard and urid dal. Add chana dal and red chilli. When they turn golden brown add peanuts and curry leaves. </p><p>4. Add turmeric powder and asafoetida powder. Stir well immediately. Now reduce the heat and add the lemon juice. Give a quick stir and add 1/4 cup water. </p><p>5. Add the cooled rice. Add required salt and mix gently. Add the ground masala powder. Now mix well until the rice is incorporated well with the masala. Taste and adjust salt and lemon juice if required. </p><h3 style="text-align: left;"><b>How to get that puliyodarai flavour</b></h3><p>The secret ingredient is the jaggery. The flavor is greatly enhanced by the addition of just a small amount of jaggery. My husband Madhav told me this secret ingredient idea and it tasted awesome. </p><p>Finally, add just 1/4 tsp jaggery and mix well. Don't add any more than that as it will alter the taste. Turn off the heat. Delicious Lemon rice with puliyodarai flavour is ready. Enjoy with potato fry, vazhaikkai fry and appalam.</p><p><span style="font-size: x-large;"><br /></span></p><p><span style="font-size: x-large;">Checkout my other Rice varieties</span></p><p><b>Rice Varieties</b><br /></p><p><span style="font-size: large;"></span></p><ul><li><b><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script></b><ins class="adsbygoogle" data-ad-client="ca-pub-5909081121959677" data-ad-format="fluid" data-ad-layout="in-article" data-ad-slot="2929286999" style="display: block; text-align: center;"></ins><b><script>
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</script><a href="https://www.virundhombal.com/2018/05/coriander-leaves-and-tomato-pulav.html">Coriander leaves and Tomato Pulav </a></b></li><li><a href="https://www.virundhombal.com/2019/02/paneer-kofta-biryani.html"><b>Paneer Kofta Biryani </b></a></li><li><b><a href="https://www.virundhombal.com/2017/01/carrotrice.html">Carrot Rice</a> </b></li><li><a href="https://www.virundhombal.com/2017/11/kuska-plain-biryani.html"><b>Kuska (Plain Biryani)</b></a></li><li><a href="https://www.virundhombal.com/2018/04/beetroot-biryani.html"><b>Beetroot Biryani</b></a></li><li><b><a href="https://www.virundhombal.com/2017/11/baby-corn-pulav.html">Baby corn Pulav </a> </b></li><li><a href="https://www.virundhombal.com/2018/03/coconut-milk-rice-thengaipal-sadham.html"><b>Coconut Milk Rice</b></a></li><li><a href="http://www.virundhombal.com/2017/02/baby-corn-and-capsicum-pulav.html"><b>Baby corn and Capsicum Pulav</b></a></li><li><a href="http://www.virundhombal.com/2018/01/vegetable-pulav.html"><b>Vegetable Pulav </b></a></li><li><a href="https://www.virundhombal.com/2017/12/vegetable-fried-rice.html"><b>Vegetable Fried Rice</b></a></li><li><b><a href="https://www.virundhombal.com/2018/01/mushroom-biryani.html">Mushroom Biryani </a> </b></li><li><a href="https://www.virundhombal.com/2018/07/sweet-corn-and-paneer-pulav.html"><b>Sweet Corn and Paneer Pulav</b></a></li><li><a href="https://www.virundhombal.com/2017/01/vegetable-biriyani.html"><b>Easy Vegetable Biryani</b></a></li><li><a href="https://www.virundhombal.com/2019/12/spicy-tomato-rice-easy-lunchbox-dish.html"><b>Spicy Tomato Rice</b></a></li><li><a href="https://www.virundhombal.com/2020/12/vegetable-brinji-rice-brinji-rice-recipe.html"><b>Vegetable Brinji </b></a></li><li><a href="https://www.virundhombal.com/2021/09/mixed-vegetable-rice-with-dal-one-pot.html"><b>Mixed Vegetable Rice with Dal</b></a></li><li><a href="https://www.virundhombal.com/2017/11/coconut-rice-thengai-sadham.html"><b>Coconut rice</b></a></li><li><a href="https://www.virundhombal.com/2018/01/puliyodaraitamarind-rice.html"><b>Tamarind rice</b></a></li><li><a href="https://www.virundhombal.com/2018/02/lemon-rice-elumichai-sadham.html"><b>Lemon rice</b></a></li><li><a href="https://www.virundhombal.com/2018/02/tomato-rice-thakkali-sadham.htm"><b>Tomato rice</b></a></li><li><a href="https://www.virundhombal.com/2018/03/raw-mango-rice-mangai-sadham.html"><b>Raw Mango rice </b></a></li><li><a href="https://www.virundhombal.com/2018/08/brinjal-eggplant-rice-kathirikkai-sadham.html"><b>Brinjal rice</b></a></li><li><a href="https://www.virundhombal.com/2018/09/amla-gooseberry-rice-nellikai-sadham.html"><b>Amla rice </b></a></li><li><a href="https://www.virundhombal.com/2021/10/pepper-cumin-rice-milagu-jeeraga-sadham.html"><b>Pepper Cumin Rice</b></a></li><li><a href="https://www.virundhombal.com/2022/06/fenugreek-rice-venthaya-choru-coconut.html"><b>Fenugreek Rice - Venthaya Choru & Coconut Thuvaiyal </b></a></li></ul>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-78472219924458113632023-11-19T10:12:00.002+05:302023-11-19T10:24:48.585+05:30Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style <p>Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqh-CjRK73mlM7FxkDL5Th6XVQ_LsUtv2g-aRW9oMHP9WqiVW6e8jqaO5yj0eQsYX9fbl6fhSRJM8Ua0pi0zcOJtPdFWCJk7XWCeGRTpig3CVsDcIlf2dOS2Di_f-vh4YQ6Vnjbw8GaWo-bU3l5rwSe5g6O5LffmCaDJ59h08q7-qdxYSq-P4w3U7PC5S6/s4096/InShot_20231119_082437697.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2731" data-original-width="4096" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqh-CjRK73mlM7FxkDL5Th6XVQ_LsUtv2g-aRW9oMHP9WqiVW6e8jqaO5yj0eQsYX9fbl6fhSRJM8Ua0pi0zcOJtPdFWCJk7XWCeGRTpig3CVsDcIlf2dOS2Di_f-vh4YQ6Vnjbw8GaWo-bU3l5rwSe5g6O5LffmCaDJ59h08q7-qdxYSq-P4w3U7PC5S6/w640-h426/InShot_20231119_082437697.jpg" width="640" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">How to make street style vegetable fried rice in your home kitchen </span></b></p><p>You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. </p><p>You can use sunflower oil or any vegetable oil. </p><p>A tablespoon of finely chopped garlic and ginger add plenty of aroma to the rice. So please do not omit these two ingredients. </p><p>You don't need to add a lot of vegetables for fried rice. Just a small will do good. The carrot adds a little sweetness, capsicum and spring onions add colour and crunch, shredded cabbage gives a mild flavour and chewy texture. You can either use regular onion or spring onion white parts. </p><p>Soy sauce and white vinegar for its umami flavour. I added both these ingredients mildly. A little of each to add finishing touch to the rice. Add according to your taste buds.</p><p>To season the fried rice, use a combination of salt, black or white pepper, chilli powder and garamasala powder. A dash of chili powder and garamasala powder add both colour and flavour to this street style fried rice. </p><p>There are almost different variations for fried rice. You can make it by changing the vegetables, seasonings and proteins like paneer or scrambled egg. The most important thing about making fried rice is that the cooked rice should be cold without any moisture. Now let's see how to prepare this Street style vegetable fried rice with step-by-step instructions. </p><p>Similar Rice Dishes<br /></p><ul><li><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script><ins class="adsbygoogle" data-ad-client="ca-pub-5909081121959677" data-ad-format="fluid" data-ad-layout="in-article" data-ad-slot="2929286999" style="display: block; text-align: center;"></ins><script>
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</script><a href="https://www.virundhombal.com/2018/05/coriander-leaves-and-tomato-pulav.html">Coriander leaves and Tomato Pulav </a></li><li><a href="https://www.virundhombal.com/2019/02/paneer-kofta-biryani.html">Paneer Kofta Biryani </a></li><li><a href="https://www.virundhombal.com/2018/02/tomato-rice-thakkali-sadham.html">Tomato Rice </a></li><li><a href="https://www.virundhombal.com/2017/01/carrotrice.html">Carrot Rice</a> </li><li><a href="https://www.virundhombal.com/2017/11/kuska-plain-biryani.html">Kuska (Plain Biryani)</a></li><li><a href="https://www.virundhombal.com/2018/04/beetroot-biryani.html">Beetroot Biryani</a></li><li><a href="https://www.virundhombal.com/2017/11/baby-corn-pulav.html">Baby corn Pulav </a> </li><li><a href="https://www.virundhombal.com/2018/03/coconut-milk-rice-thengaipal-sadham.html">Coconut Milk Rice</a></li><li><a href="http://www.virundhombal.com/2017/02/baby-corn-and-capsicum-pulav.html">Baby corn and Capsicum Pulav</a></li><li><a href="http://www.virundhombal.com/2018/01/vegetable-pulav.html">Vegetable Pulav </a></li><li><a href="https://www.virundhombal.com/2017/12/vegetable-fried-rice.html">Vegetable Fried Rice</a></li><li><a href="https://www.virundhombal.com/2018/01/mushroom-biryani.html">Mushroom Biryani </a> </li><li><a href="https://www.virundhombal.com/2018/07/sweet-corn-and-paneer-pulav.html">Sweet Corn and Paneer Pulav</a></li><li><a href="https://www.virundhombal.com/2017/01/vegetable-biriyani.html">Easy Vegetable Biryani</a></li><li><a href="https://www.virundhombal.com/2019/12/spicy-tomato-rice-easy-lunchbox-dish.html">Spicy Tomato Rice</a></li><li><a href="https://www.virundhombal.com/2020/12/vegetable-brinji-rice-brinji-rice-recipe.html">Vegetable Brinji </a></li></ul><h2 style="text-align: left;"><span style="font-size: medium;">Here is the video link for Street Style Vegetable Fried Rice</span></h2><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/OAXUXUI0iFs" width="320" youtube-src-id="OAXUXUI0iFs"></iframe></div><br /><div><br /></div><p><span style="font-size: large;">Street Style Vegetable Fried Rice Recipe Details</span></p><p style="text-align: left;">Prep time : 20 minutes<br />Cook time : 10 minutes<br />Serves : 3<br />Category : rice varieties</p><p><b><span style="color: #660000;">Ingredients </span></b></p><p></p><ul style="text-align: left;"><li>1 cup basmati rice or long grain rice</li><li>5 cup water</li><li>1/8 cup sliced onion</li><li>1/8 cup thinly sliced carrot</li><li>1/8 cup thinly sliced capsicum </li><li>1/8 cup thinly sliced cabbage</li><li>1 tbsp spring onion white parts</li><li>1/4 cup spring onion leaves</li><li>1 tbsp finely chopped garlic </li><li>1 tbsp finely chopped ginger</li><li>1 tsp soya sauce </li><li>1 tsp white vinegar </li><li>1/2 tsp pepper powder </li><li>1/2 tsp chilly powder </li><li>1/2 tsp garamasala powder salt to taste</li><li>3 tbsp oil</li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions </span></b></p><p></p><ol style="text-align: left;"><li>Measure and take the rice in a vessel. Rinse it well for 3 times. Boil 5 cups of water in a wide vessel. Add the rice. Add required salt and cook the rice uncovered on medium heat. Keep checking the rice while cooking. Cook rice for 9 to 11 minutes. When they are done, immediately drain the rice to a colander. </li><li>Then transfer the rice to a wide plate and cool down for 1 to 2 hours. Don't skip this resting period. If you skip it, your fried rice will be sticky. </li><li>Heat a kadai or wok on medium heat with 3 tablespoons of oil. Once hot, add chopped garlic and ginger. After a few seconds, add the spring onion white parts and sliced onion. Saute well and add the carrot, capsicum and cabbage. Add salt and stir. Do not cook for more than a minute because you will lose the crispy texture of the veggies in the fried rice. </li><li>Now reduce the heat to low and add the cooled rice. Add pepper powder, soya sauce, vinegar, chilly powder and garamasala powder. Add some chopped spring onion greens and now increase the heat to high. Toss the rice well for a few minutes on high heat and until the seasonings are mixed well with the rice. Turn off the heat and add the remaining spring onions. Street style vegetable fried rice is ready to serve. </li></ol><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-36645379692310531522023-10-26T14:27:00.003+05:302023-11-19T21:14:51.306+05:30Papaya Poriyal - Pappalikkai Poriyal - Green Papaya Recipes<p><span style="-webkit-text-size-adjust: auto; font-family: inherit; text-size-adjust: auto;">It's a simple and healthy poriyal made with green papaya.Green papaya is unripened papaya, with a crunchy texture and neutral flavour. Green papaya poriyal is traditionally prepared in a heavy-bottomed mud pot, which is ideal for cooking to get the soft texture. For everyday busy people, I've modified the steps in this recipe a bit.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJsYm4rCRfnGB9C07TWJfOJxqEQByhJW9oLtPTOzDZNjvW9s37DMirWmwJEQp_i2KLy0q0zc1LAhe_0AaiWDeE4YHcwJ3GWOzOFU8tsy3OJW5lCjNpLBLcOLFlbrlNwRL1Xnd-Qxvl5BAsYggkE_v43KyzVfcM-7Js4gCVBCw1CIqfG8jFEijlDpb6lLi/s1920/46FE05EE-7DF5-48DF-8380-B55E1E88542C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJsYm4rCRfnGB9C07TWJfOJxqEQByhJW9oLtPTOzDZNjvW9s37DMirWmwJEQp_i2KLy0q0zc1LAhe_0AaiWDeE4YHcwJ3GWOzOFU8tsy3OJW5lCjNpLBLcOLFlbrlNwRL1Xnd-Qxvl5BAsYggkE_v43KyzVfcM-7Js4gCVBCw1CIqfG8jFEijlDpb6lLi/w640-h360/46FE05EE-7DF5-48DF-8380-B55E1E88542C.jpeg" width="640" /></a></div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17.41px; text-size-adjust: auto;"><br /></span><p></p><p><span style="-webkit-text-size-adjust: auto; font-family: inherit; text-size-adjust: auto;">The following recipe has simple ingredients with a quick preparation, so that you can enjoy a healthy side dish for your lunch without much effort. For the best poriyal, be sure to select the green papaya that are fresh and firm with dark green colour without any yellow spots and should be heavy in size. Peel the skin completely and then discard the white seeds. Cut them into small medium sized cubes. Once the chopping work is done, the rest of the process is very easy to make. I start by cooking the chopped papaya in my small pressure cooker just for 1 whistle. This method saves a lot of time and it also gives the perfect texture. Take care not to overcook the green papaya because it will lose its crisp texture. Then we have to grind the coconut masala paste for the poriyal. The coconut paste should be coarse with a light green colour. Then finally the cooked papaya is tempered in coconut oil and the coconut mixture is mixed with it. This poriyal tastes good with sambar, pulikuzhambu and kara kuzhambu. </span></p><p><span style="-webkit-text-size-adjust: auto; font-family: inherit; font-size: medium; text-size-adjust: auto;"><b>Here is the video link for </b></span><span style="font-size: medium;"><b>Papaya (Pappalikkai) Poriyal </b></span></p><p><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17.41px; text-size-adjust: auto;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/3u1P4qu1KLY" width="320" youtube-src-id="3u1P4qu1KLY"></iframe></div><br /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17.41px; text-size-adjust: auto;"><br /></span><p></p><p><br /></p><p>Similar Recipes</p><p><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17.41px; text-size-adjust: auto;"></span></p><ul><li><b><a href="https://www.virundhombal.com/2018/04/carrot-puttu-carrots-with-onions-and.html">Carrot Puttu - Carrot Stir Fry </a></b></li><li><b><a href="https://www.virundhombal.com/2017/12/beetroot-stir-fryputtu.html">Beetroot Puttu - Beetroot Stir Fry </a></b></li><li><b><a href="https://www.virundhombal.com/2017/07/vazhaikkai-raw-bananaplantain.html">Vazhaikkai (Raw banana/Plantain) Puttu/Podimas </a></b></li><li><b><a href="https://www.virundhombal.com/2017/09/potato-puttupodimas.html">Potato puttu podimas - Urulaikizhangu Puttu </a></b></li><li><b><a href="https://www.virundhombal.com/2021/03/carrot-capsicum-stir-fry-low-calorie.html">Carrot Capsicum Stir Fry </a> </b></li><li><b><a href="https://www.virundhombal.com/2018/07/brinjal-egg-plant-stir-fry-kathirikkai.html">Brinjal (Egg Plant) Stir Fry </a> </b></li><li><b><a href="https://www.virundhombal.com/2018/06/yellow-pumpkin-stir-fry-poosanikai.html">Yellow Pumpkin Stir Fry </a> </b></li><li><b><a href="https://www.virundhombal.com/2018/04/cabbage-poriyal.htm">Cabbage Poriyal - Cabbage Stir Fry</a> </b></li><li><b><a href="https://www.virundhombal.com/2021/05/semi-ripe-papaya-stir-fry-pappalikkai.html">Semi Ripe Papaya Stir Fry</a></b></li><li><b><a href="https://www.virundhombal.com/2019/12/vazhaikkai-thuvattal-nagercoil-raw.html">Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry </a></b></li><li><a href="https://www.virundhombal.com/2019/06/mithi-paavakai-poriyal-baby-bitter.html"><b>Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry </b></a></li><li><a href="https://www.virundhombal.com/2018/09/vazhaikkai-poriyal-raw-banana-plantain.html"><b>Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal </b></a></li></ul><p><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><span style="font-family: inherit; font-size: large;"><b>Papaya Poriyal Recipe Details </b></span></span></p><p style="text-align: left;"><span style="-webkit-text-size-adjust: auto; font-family: inherit; text-size-adjust: auto;">Prep time : 10 minutes </span><br /><span style="font-family: inherit;">Cook time : 15 minutes </span><br /><span style="font-family: inherit;">Serves : 4</span><br /><span style="font-family: inherit;">Category: side dish </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="color: #660000; font-family: inherit;"><b>Ingredients</b></span></p><ul style="text-align: left;"><li><span style="font-family: inherit;">1/2 papaya (unripe)</span></li><li><span style="font-family: inherit;">2 tsp moong dal</span></li><li><span style="font-family: inherit;">1/2 tsp mustard and urid dal</span></li><li><span style="font-family: inherit;"> few curry leaves</span></li><li><span style="font-family: inherit;">2 tsp coconut oil</span></li><li><span style="font-family: inherit;">salt to taste</span></li></ul><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: inherit;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="color: #660000; font-family: inherit;"><b>To grind</b></span></p><ul style="text-align: left;"><li><span style="font-family: inherit;">4 tbsp coconut</span></li><li><span style="font-family: inherit;">2 garlic cloves</span></li><li><span style="font-family: inherit;">1/4 tsp cumin</span></li><li><span style="font-family: inherit;">4 pepper corns</span></li><li><span style="font-family: inherit;">1/4 tsp turmeric powder</span></li><li><span style="font-family: inherit;">1 green chilly</span></li></ul><p></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 25.4px; text-size-adjust: auto;"><b style="color: #660000; font-family: inherit;">Cooking Directions</b></p><ol style="text-align: left;"><li><span style="font-family: inherit;">Cut papaya into two and discard the seeds. Peel the skin completely and then chop into cubes. </span></li><li><span style="font-family: inherit;">Add it to a small pressure cooker along with moong dal. Add 1/2 cup water and pressure cook for 2 whistles. </span></li><li><span style="font-family: inherit;">Grind coconut, garlic cloves, cumin, pepper corns, turmeric powder and green chilly coarsely. </span></li><li><span style="font-family: inherit;">Open the pressure cooker and strain the remaining water. (You can add it to the kuzhambu). </span></li><li><span style="font-family: inherit;">Heat coconut oil in a kadai and splutter mustard and urid dal followed by curry leaves. </span></li><li><span style="font-family: inherit;">Add the cooked papaya and add required salt. Add the ground coconut mixture and mix gently. Healthy green papaya poriyal is ready to serve. </span></li></ol><p></p>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com1tag:blogger.com,1999:blog-4618765528046710465.post-43098912752136195882023-09-11T16:25:00.002+05:302023-09-11T16:25:40.448+05:30Drumstick Leaves Adai - Murungai Keerai Adai - Healthy Tiffin Recipes <p>Drumstick Leaves Adai - packed with everything you need to start your day with healthy ingredients. This healthy tiffin will give you the energy for the full day. This adai is a balanced meal with a good portion of carbohydrate and protein. I would recommend trying this healthy adai for your weekend breakfast to enjoy it leisurely. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYxgoAdePG6CR05C1fPfy5dIPcOUsgoFeJ_PnDuEQQgv9E_eY0Xlz1bgKVQ_KXa28n2alJWe2ATV9-b0wzQtfyftZ2i9rPd0pkaXsVqXIZgywPgAwzW_NJex9T2-WwiONeeksLTAr2AKzEEWXiKQS3U1gbV0EKFMeRh4KT46Rc7TAqeL_sAsOt5RzVDQx/s4624/1000063094-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3472" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYxgoAdePG6CR05C1fPfy5dIPcOUsgoFeJ_PnDuEQQgv9E_eY0Xlz1bgKVQ_KXa28n2alJWe2ATV9-b0wzQtfyftZ2i9rPd0pkaXsVqXIZgywPgAwzW_NJex9T2-WwiONeeksLTAr2AKzEEWXiKQS3U1gbV0EKFMeRh4KT46Rc7TAqeL_sAsOt5RzVDQx/w480-h640/1000063094-01.jpeg" width="480" /></a></div><br /><p><b><span style="font-size: large;">Drumstick Leaves Adai Recipe Details </span></b></p><p style="text-align: left;">Prep time : 15 minutes<br />Soaking time : 2 hours<br />Cooking time : 20 minutes<br />Yields : 10 medium adai<br />Category : tiffin</p><p><b><span style="color: #660000;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1 cup idli rice</li><li>1/2 cup chana dal</li><li>1/4 cup urid dal</li><li>2 green chilly</li><li>10 red chilly</li><li>1 cup drumstick leaves</li><li>1/2 tsp asafoetida powder</li><li>few curry leaves</li><li>1 onion, finely chopped</li><li>coconut oil</li><li>salt to taste</li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions </span></b></p><p></p><ol style="text-align: left;"><li>Take a wide bowl or vessel and add the rice, chana dal and urid dal. Wash them well and pour 2 cups of water. Soak them well for 2 hours. After 2 hours drain the water completely.</li><li>Add the soaked dals, dried red chillies, green chillies to a big mixer jar. </li><li>Grind them nicely. Add water in between and grind it. </li><li>Transfer the batter to the bowl and rinse the mixer jar with 1 cup of water and add it to the batter. Add the asafoetdia powder required salt and mix them well.</li><li>Add the chopped onions, drumstick leaves and curry leaves to the ground batter. </li><li>If the batter appears thick add some more water and mix them well.</li><li>Heat the dosa pan on medium heat. Take 2 ladles of batter for each adai and spread them in the circular motion. Swirl 2 tablespoon coconut oil over the adai and cook them well until the underside is dark brown. Flip the adai and cook on the other side for 2 minutes. After 2 minutes, transfer the adai to the serving plate. Wipe the dosa pan with a white cloth and repeat the same process for the next adai. Cooking the adai on medium heat will give you uniform results. </li></ol><div><p><b>Check out my other tiffin recipes here</b><br /></p><ul><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/03/idli-batter-for-idli-and-dosa.html">Idli</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/11/black-urid-dal-dosa-mulu-ulundhu-dosa.html">Black urid dal Dosa</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2023/02/pearl-milet-dosa-kambu-dosa-bajra-dosa.html">Pearl Milet Dosa - Kambu Dosa</a></b></li><li><a href="https://www.virundhombal.com/2019/09/aapam-aapam-without-yeast.html"><b>Aapam - Aapam without yeast </b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/02/ragi-upma-using-ragi-flour.html">Ragi flour Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/02/arisi-upma-upma-with-rice-and-toor-dal.html">Arisi Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/11/poori.html">Poori</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/03/suraikai-adai-bottle-gourd-dosa.html">Bottlegourd Adai</a></b></li><li><a href="https://www.virundhombal.com/2017/09/pepper-dosa.html"><b>Pepper dosa - Milagu Adai</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/05/rava-upma.html">Rava Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/07/semiya-upma-upma-with-vermicelli.html">Semiya Upma </a></b></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2023/08/tomato-rava-upma-thakkali-rava-bath.html"><b>Tomato Rava Upma - Thakkali Rava Bath</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/06/rava-dosa.html">Rava Dosa</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/11/ven-pongal.html">Ven Pongal </a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/01/saamai-rice-pongal-start-your-weekend.html">Saamai Ven Pongal</a></b></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2020/01/foxtail-millet-pongal-thinai-arisi-ven.html"><b>Foxtail millet Ven Pongal</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2021/10/kaikuthal-arisi-ven-pongal-hand-pound.html">Kaikuthal Arisi Ven Pongal</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2023/02/idli-upma-upma-with-leftover-idli-quick.html">Idli Upma - Upma with leftover Idli</a></b></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2022/11/vermicelli-vegetable-kichadi-semiya.html"><b>Vermicelli Vegetable Kichadi</b></a></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2023/02/wheat-rava-kichadi-with-vegetables.html"><b>Wheat Rava Kichadi With Vegetables</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2023/03/millet-veg-noodles-vegetable-ragi.html">Millet Veg Noodles - Vegetable Ragi Millet Noodles</a></b></li></ul><p><br /></p></div><p></p>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-63071272275876861772023-09-04T22:01:00.002+05:302023-09-04T22:09:13.484+05:30Kaju Katli with Palm Jaggery - Karupatti Kaju Katli - Palm Jaggery Recipes<p>This palm jaggery kaju katli is the best, quick and easy sweet prepared with just three ingredients. After starting my <a href="https://goo.gl/maps/igbfCY8Z5ntKa1An6">Virundhombal Foods</a>, I make kaju katli with sugar regularly for my customers' orders. So, while doing it regularly, I learnt many tips and tricks in Kaju katli. If you are planning for small family occasions or parties, try this kaju katli. This is also perfect for kids' birthday gifts. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgPwHc1gUfiXjpDbpG43tlHZECcJkgGjHZ1lCQym5doKXeFyeHSHQNQutpqdk7_8yJUAd7rnvYVNIqX5QHIQEnwaCArVDlbOh7Txm03PzFaimV7rdlkDjkXZbQ-aGxCAmIRdvHQrz1zlxt20eYBxcUN4v8ZRXBG39YdOdtaeIK7RhV2I2Jd20jGr3V5hy/s1689/Picture1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1126" data-original-width="1689" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgPwHc1gUfiXjpDbpG43tlHZECcJkgGjHZ1lCQym5doKXeFyeHSHQNQutpqdk7_8yJUAd7rnvYVNIqX5QHIQEnwaCArVDlbOh7Txm03PzFaimV7rdlkDjkXZbQ-aGxCAmIRdvHQrz1zlxt20eYBxcUN4v8ZRXBG39YdOdtaeIK7RhV2I2Jd20jGr3V5hy/w640-h426/Picture1.jpg" width="640" /></a></div><p><br /></p><p>This kaju katli stays good for more than a week without refrigeration. You will come across several different ways in which you can prepare katlis. But I follow the same method every time, using my favourite hard anodised kadai. All you need to make kaju katli are three basic ingredients. Cashew nuts, palm jaggery and ghee. Make sure you use fresh whole cashew nuts. Add enough cashew nuts that the blade of your mixer jar is well covered. Because if you don't add enough, then it won't grind properly. Using the big mixer jar for 1 cup cashew nuts will grind perfectly. Grind the cashew nuts with regular intervals. First, you'll get something like chopped cashew nuts. After a few more grinds, you will get crumbly cashew nuts. Use a spoon to loosen the sides of the mixer jar. Take care not to over grinding the cashew nuts and because it will make the cashews oily. Next main ingredient for this sweet is palm jaggery. So many types of palm jaggery are available in stores and you might wonder which is best. Traditional palm jaggery are called karupatti and panai vellam. It is prepared from the palm juice or padani. The palm juice is filtered and boiled in a big kadai for more than 2 hours. Then the syrup is poured in the coconut shells to set. My Grandma told me all these stories during our last visit to their hometown. My Grandma told me some important tips to buy the orginal palm jaggery. She told me not to buy the darker palm jaggery because they are prepared with additives like sugar and brown colour. She also told me that if the palm jaggery tastes slightly bitter with a burnt smell then it is not the orginal palm jaggery. I always buy organic palm jaggery from the Panai Porul Angadi (Government Palm Products Store) in Murugankuruchi Palyamkottai, Tirunleveli . Their products are good without any artificial colours and preservatives. Now let's see how to prepare Kaju katli with palm jaggery. </p><p><br /></p><div class="separator" style="clear: both;"><b>Check out my other sweet recipes </b></div><div><ul><li><b><a href="https://www.virundhombal.com/2017/01/thiribagam-three-in-one-delight.html">Thiribagam (Three in one delight)</a></b></li><li><b><a href="https://www.virundhombal.com/2017/08/rava-ladoo.html">Rava ladoo</a></b></li><li><b><a href="https://www.virundhombal.com/2018/01/kaju-katli-cashew-nut-fudge.html">Kaju Katli</a> </b></li><li><a href="https://www.virundhombal.com/2022/09/rava-ladoo-easy-rava-ladoo-recipe-easy.html"><b>Rava Ladoo - Easy Rava Ladoo Recipe</b></a></li><li><b><a href="http://www.virundhombal.com/2017/12/kesar-peda.html">Kesar peda</a></b></li><li><b><a href="https://www.virundhombal.com/2019/10/easy-milk-sweet-instant-milk-sweet-with.html">Easy Milk Sweet</a></b><br /><a href="http://www.virundhombal.com/2017/02/chocolate-burfi.html" style="font-weight: bold;">Chocolate Burfi</a></li><li><b><a href="https://www.virundhombal.com/2018/06/mango-and-coconut-burfi.html">Mango and Coconut Burfi</a></b></li><li><b><a href="https://www.virundhombal.com/2018/04/moong-dal-flour-ladoo-pasiparuppu-maavu.html">Moong dal flour Ladoo</a></b></li><li><b><a href="https://www.virundhombal.com/2019/10/coconut-burfi-thengai-mittai.html">Coconut Burfi</a></b></li><li><a href="https://www.virundhombal.com/2017/08/milk-halwa.html"><b>Paal Kova with milk powder </b></a></li><li><b><a href="https://www.virundhombal.com/2020/10/milk-kova-with-unrefined-jaggery-naatu.html">Paal Kova with Naatu Sarkkarai</a></b></li><li><p style="display: inline;"><a href="https://www.virundhombal.com/2017/09/rava-kesari.html"><b>Kesari</b></a></p></li><li><p style="display: inline;"><a href="https://www.virundhombal.com/2018/08/pineapple-kesari.html"><b>Pineapple Kesari</b></a></p></li><li><a href="https://www.virundhombal.com/2021/10/milk-kesari-paal-kesari-easy-dessert.html"><b>Milk Kesari</b></a></li><li><a href="https://www.virundhombal.com/2021/07/mango-kesari-mambazham-kesari-kesari.html"><b>Mango Kesari</b></a></li><li><b><a href="https://www.virundhombal.com/2019/09/badam-katli-almond-fudge.html">Badam Katli - Almond Fudge</a></b></li><li><b><a href="https://www.virundhombal.com/2019/10/carrot-burfi-burfi-with-carrotscoconut.html">Carrot Burfi</a></b></li><li><a href="https://www.virundhombal.com/2020/11/dry-gulab-jamun-dry-gulab-jamun-with.html"><b>Dry Gulab Jamun</b></a></li><li><b><a href="https://www.virundhombal.com/2019/10/easy-milk-sweet-instant-milk-sweet-with.html">Easy Milk Sweet</a></b></li><li><a href="https://www.virundhombal.com/2021/04/badam-coconut-burfi-badam-coconut-burfi.html"><b>Badam Coconut Burfi</b></a></li><li><b><a href="https://www.virundhombal.com/2019/12/badam-burfi-almond-burfi.html">Badam Burfi </a></b></li><li><b><a href="https://www.virundhombal.com/2020/07/badusha-sweet-with-maida-all-purpose.html">Badusha</a></b></li><li><a href="https://www.virundhombal.com/2017/10/potato-halwa.html"><b>Potato Halwa</b></a></li><li><a href="https://www.virundhombal.com/2017/07/carrot-halwa.html"><b>Carrtot Halwa</b></a></li><li><a href="https://www.virundhombal.com/2018/03/nenthram-pazham-halwa-banana-halwa.html"><b>Banana Halwa</b></a></li><li><b><a href="https://www.virundhombal.com/2017/10/thirattupal.html">Thirattupal</a></b></li><li><a href="https://www.virundhombal.com/2018/08/badam-halwa.html"><b>Badam Halwa </b></a></li><li><a href="https://www.virundhombal.com/2020/08/dates-halwa-dates-halwa-with-dates.html"><b>Dates Halwa</b></a></li><li><a href="https://www.virundhombal.com/2021/10/ashoka-halwa-moong-dal-halwa.html"><b>Ashoka Halwa</b></a></li><li><a href="https://www.virundhombal.com/2021/10/adhirasam-diwali-special-adhirasam.html"><b>Adhirasam</b></a></li><li><b><a href="https://www.virundhombal.com/2022/07/coconut-jaggery-ladoo-easy-sweet.html">Susiyam - Suzhiyam</a></b></li><li><b><a href="https://www.virundhombal.com/2022/07/coconut-jaggery-ladoo-easy-sweet.html">Coconut Jaggery Ladoo </a></b></li><li><b><a href="https://www.virundhombal.com/2022/08/milk-halwa-paal-halwa-easy-dessert.html">Milk Halwa - Paal Halwa</a></b></li><li><b><a href="https://www.virundhombal.com/2022/12/carrot-halwa-gajar-ka-halwa-carrot.html">Carrot Halwa - Gajar Ka Halwa</a></b></li></ul><div><span style="font-size: large;"><b>Here is the video link for Karupatti Kaju Katli</b></span></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/IhmZXgnBaPo" width="320" youtube-src-id="IhmZXgnBaPo"></iframe></div><br /><div><br /></div><p><b><span style="font-size: large;">Kaju Katli with Palm Jaggery - Karupatti Kaju Katli Recipe Details</span></b></p><p style="text-align: left;">Prep time : 10 minutes<br />Cook time : 15 minutes<br />Yields - 20 pieces<br />Category : sweet</p><p><b><span style="color: #660000;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1 cup whole cashew nuts</li><li>1/2 cup palm jaggery</li><li>1 cup water</li><li>2 tsp ghee</li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions</span></b></p><p>Place the raw cashew nuts in the mixer jar. Pulse it for a few seconds and then grind it. Scrape the sides and grind it. Don't over grind it because it could turn oily. It should form a fine powder. If needed, you can sieve it to get a smooth powder. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQj8G-ITRKDqq4Ee2S0BnCgdv2bCp7S5SvdJqRaaq322wa8St_BiCVSlRPMjOceQYLI_yuTFsZqQ2JtyLyKwkglzZ2K8SiZM4tnuaPywg94a2Qxwa1XbRLe3cAhBRhoomYrhRMP536WGqxXqvhkxO2jASIcjeY6-o2WUWj8mUJo2xri383t7z5fN_IUZJ_/s1197/IMG_6612.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="847" data-original-width="1197" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQj8G-ITRKDqq4Ee2S0BnCgdv2bCp7S5SvdJqRaaq322wa8St_BiCVSlRPMjOceQYLI_yuTFsZqQ2JtyLyKwkglzZ2K8SiZM4tnuaPywg94a2Qxwa1XbRLe3cAhBRhoomYrhRMP536WGqxXqvhkxO2jASIcjeY6-o2WUWj8mUJo2xri383t7z5fN_IUZJ_/w400-h283/IMG_6612.jpg" width="400" /></a></div><p><br /></p><p>Take a small vessel and add the palm jaggery and water. On low heat allow the palm jaggery to melt completely. Stir in between till the palm jaggery gets dissolved. Once the palm jaggery gets dissolved, strain it with a strainer directly in a wide kadai to remove the impurities. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpPEFHPaNwQj28uDp-3a_-XxGcrwzWFDwXeZ3NlUUDuy5uS4KvrbDJIdvsdfih8KaLIrwZLQnC0Dwj1xU5d_5YuaQ8o3UpBnhdX_WtoFWLr3lByajkKRdUoFMqHuZXYxTpv0byPrPFP0yHObTtlBCHPC9PVFkyXKadzgmb9ohc9Ti6-Vn49N3y76Tr-yp/s1372/IMG_6616.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="865" data-original-width="1372" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpPEFHPaNwQj28uDp-3a_-XxGcrwzWFDwXeZ3NlUUDuy5uS4KvrbDJIdvsdfih8KaLIrwZLQnC0Dwj1xU5d_5YuaQ8o3UpBnhdX_WtoFWLr3lByajkKRdUoFMqHuZXYxTpv0byPrPFP0yHObTtlBCHPC9PVFkyXKadzgmb9ohc9Ti6-Vn49N3y76Tr-yp/w400-h253/IMG_6616.jpg" width="400" /></a></div><br /><p>Now keep the kadai on low heat and boil the palm jaggery syrup till you get one string consistency. When you get one string consistency, add the cashew powder and stir well immediately. This step is very important.Add 1 tsp ghee and mix well. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjU4ZOU3ii0EMpjHHj0Xt-drkcsz-qrVcsE1vnR-4dk_-GNNbE-r5K7vlGcP0GHp9j7Lt9VKd-aiP1Sa-1FZCILpW3pooISRChxXBdzQy4fogmVJwlVCukST-Z3ZjqphOovKFJf9cfA8p8TZGzaDFUDRvn5RhrAhxeO57cQYFHxgtW-0KEYVcAN7-I_Cs/s1446/IMG_6617.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="862" data-original-width="1446" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjU4ZOU3ii0EMpjHHj0Xt-drkcsz-qrVcsE1vnR-4dk_-GNNbE-r5K7vlGcP0GHp9j7Lt9VKd-aiP1Sa-1FZCILpW3pooISRChxXBdzQy4fogmVJwlVCukST-Z3ZjqphOovKFJf9cfA8p8TZGzaDFUDRvn5RhrAhxeO57cQYFHxgtW-0KEYVcAN7-I_Cs/w400-h239/IMG_6617.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvRAUiTNnk09aXNodyr2izRjQW8DnwA9OFcGdmTg3LCUTR1iTqwtoHhGsEo2Dkr5qli0nHcTV3-5Csie38TBMGb0ZtO5hyoANi1lP5ThBDeY62_TfslJVkt_STkTM_16Ch1xnAxgB_3WFbNu2Ca6WDmQBQAdjiBiFCjAUDnOZyB2nb65x7XgtfJKAxV9-/s1423/IMG_6619.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="862" data-original-width="1423" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvRAUiTNnk09aXNodyr2izRjQW8DnwA9OFcGdmTg3LCUTR1iTqwtoHhGsEo2Dkr5qli0nHcTV3-5Csie38TBMGb0ZtO5hyoANi1lP5ThBDeY62_TfslJVkt_STkTM_16Ch1xnAxgB_3WFbNu2Ca6WDmQBQAdjiBiFCjAUDnOZyB2nb65x7XgtfJKAxV9-/w400-h243/IMG_6619.jpg" width="400" /></a></div><br /><p>Stir it continuously until it reaches a softball. The process is done once it starts to leave the edges. Turn off the heat immediately and stir well for another few minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyoC_7faGtMZ9bx5jhZ6nj_YYCByxIunKn1ZP5iHU8OoHDhP03vEBlRb_9qCsRXyxDy8uQH7I0QxyOPPC3IimhSomQ_d_ZG0s3mawWRGAXcRi_3zAfHuAzC3J8SvMrILlO6ZiG-SY5U5iICNqr4ZA5PXK3rib9nAw2jPtyYtYN1k9B2pW2HqF7nGIog3u/s1455/IMG_6621.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="1455" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyoC_7faGtMZ9bx5jhZ6nj_YYCByxIunKn1ZP5iHU8OoHDhP03vEBlRb_9qCsRXyxDy8uQH7I0QxyOPPC3IimhSomQ_d_ZG0s3mawWRGAXcRi_3zAfHuAzC3J8SvMrILlO6ZiG-SY5U5iICNqr4ZA5PXK3rib9nAw2jPtyYtYN1k9B2pW2HqF7nGIog3u/w400-h235/IMG_6621.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQz7lmCf0FxJJLfyQC9qJkZ_O9uq_cLcFKGTQ3MtYe0XhRSBIc_0WmOkaN7qPSKDwUXxY8kHOqEglBbQ0hvDKEguuBgB1HHtFhZNnWi4BiHfaQqZOmHLUnA5mB8fZr6FEc6tTBcjTalfHZKMe8nGvpiJAXC_kXkPb_lSt5dPEFkEV34Cc0bY553jI_k1Oe/s1343/IMG_6620.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="860" data-original-width="1343" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQz7lmCf0FxJJLfyQC9qJkZ_O9uq_cLcFKGTQ3MtYe0XhRSBIc_0WmOkaN7qPSKDwUXxY8kHOqEglBbQ0hvDKEguuBgB1HHtFhZNnWi4BiHfaQqZOmHLUnA5mB8fZr6FEc6tTBcjTalfHZKMe8nGvpiJAXC_kXkPb_lSt5dPEFkEV34Cc0bY553jI_k1Oe/w400-h256/IMG_6620.jpg" width="400" /></a></div><br /><p>Grease a butter paper with little ghee. Now pour the mixture into the butter paper and spread it evenly. Using a rolling pin, roll the dough into medium thin. Allow the dough to set completely for 3 to 4 hours. After 4 hours, use a knife to slice it into diamond shapes. Gently transfer the katlis to an airtight container. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAjexOR-3Za24QXv3bxJXxc6iF4C0h2l2ny6_8nad-4FFoVRHnYXU0mdar-aYHy_yRCsFVdRWFjA3FRR9u3-CviTvtHHkuuWHgo-Ikio9hiHkjy7FDF0nkOfc7e8ObdjMnSXeSFwdX01X8pB0dGnqEtiFnzhrOJF0n1h02zsPL3JgVAub0ioQ87StL1qA/s1382/IMG_6622.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="860" data-original-width="1382" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAjexOR-3Za24QXv3bxJXxc6iF4C0h2l2ny6_8nad-4FFoVRHnYXU0mdar-aYHy_yRCsFVdRWFjA3FRR9u3-CviTvtHHkuuWHgo-Ikio9hiHkjy7FDF0nkOfc7e8ObdjMnSXeSFwdX01X8pB0dGnqEtiFnzhrOJF0n1h02zsPL3JgVAub0ioQ87StL1qA/w400-h249/IMG_6622.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-uUqJCoia91Rc98gPwzGfwbZS04jwIlktaQm0_88ksT3481poSTJA1lCExFzempNJT6w8A_RAZci4FIxmdMWXi9BYlxhQNnZmreuy_Bm4_dlEZLN0Sm4K8cweJhguKfZqjGl5ovZZHfSYDS5pVjbollZQhWM3_rhyg0qcBo9V0XAXf2-CFVgB2_g7P0O/s1280/20230904_201132_0000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-uUqJCoia91Rc98gPwzGfwbZS04jwIlktaQm0_88ksT3481poSTJA1lCExFzempNJT6w8A_RAZci4FIxmdMWXi9BYlxhQNnZmreuy_Bm4_dlEZLN0Sm4K8cweJhguKfZqjGl5ovZZHfSYDS5pVjbollZQhWM3_rhyg0qcBo9V0XAXf2-CFVgB2_g7P0O/w640-h360/20230904_201132_0000.jpg" width="640" /></a></div><br /><p><br /></p>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-72109260714588695952023-08-24T21:03:00.001+05:302023-08-25T14:26:20.637+05:30Nenthram Pazham Halwa With Jaggery - Dishes with two or three ingredients - Quick Dessert Recipes<p>Try this easy and quick nenthram pazham halwa for your kids. When I think about easy yet delicious, sweet dishes, Nanjil recipes come to my kitchen. There are many delicacies in Nanjil cuisine which are healthy and easy. From payasam to halwa, we like traditional dishes. And this nenthram pazham halwa is one among them. Pagu vellam (dark brown jaggery) gives a nice lingering taste to the halwa. The best part is that it can be made within 20 minutes. Now let's see how to prepare this Nenthram pazham halwa. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixIN1NaAXK6Z9da0qCRtjn_A2wqlLOAxIf5tFVC5w-Iy-pIfG_ahVqq13g-gI0OjldEn9AIS7rfw8fkNl4sHKXc0Tcsg8rMVT5J8dP9hNW92kV2SYIefecKRjgGF8IV8X8pOQPG9Q95T72IZxNtXxtXtH7eV0b3Zuhk1MbSpBhdMseweJ_q1TPBUn3x4Or/s1694/NenthramPazhamHalwa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1694" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixIN1NaAXK6Z9da0qCRtjn_A2wqlLOAxIf5tFVC5w-Iy-pIfG_ahVqq13g-gI0OjldEn9AIS7rfw8fkNl4sHKXc0Tcsg8rMVT5J8dP9hNW92kV2SYIefecKRjgGF8IV8X8pOQPG9Q95T72IZxNtXxtXtH7eV0b3Zuhk1MbSpBhdMseweJ_q1TPBUn3x4Or/w640-h426/NenthramPazhamHalwa.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both;"><b>Check out my other sweet recipes </b></div><div><ul><li><b><a href="https://www.virundhombal.com/2017/01/thiribagam-three-in-one-delight.html">Thiribagam (Three in one delight)</a></b></li><li><b><a href="https://www.virundhombal.com/2017/08/rava-ladoo.html">Rava ladoo</a></b></li><li><b><a href="https://www.virundhombal.com/2018/01/kaju-katli-cashew-nut-fudge.html">Kaju Katli</a> </b></li><li><a href="https://www.virundhombal.com/2022/09/rava-ladoo-easy-rava-ladoo-recipe-easy.html"><b>Rava Ladoo - Easy Rava Ladoo Recipe</b></a></li><li><b><a href="http://www.virundhombal.com/2017/12/kesar-peda.html">Kesar peda</a></b></li><li><b><a href="https://www.virundhombal.com/2019/10/easy-milk-sweet-instant-milk-sweet-with.html">Easy Milk Sweet</a></b><br /><a href="http://www.virundhombal.com/2017/02/chocolate-burfi.html" style="font-weight: bold;">Chocolate Burfi</a></li><li><b><a href="https://www.virundhombal.com/2018/06/mango-and-coconut-burfi.html">Mango and Coconut Burfi</a></b></li><li><b><a href="https://www.virundhombal.com/2018/04/moong-dal-flour-ladoo-pasiparuppu-maavu.html">Moong dal flour Ladoo</a></b></li><li><b><a href="https://www.virundhombal.com/2019/10/coconut-burfi-thengai-mittai.html">Coconut Burfi</a></b></li><li><a href="https://www.virundhombal.com/2017/08/milk-halwa.html"><b>Paal Kova with milk powder </b></a></li><li><b><a href="https://www.virundhombal.com/2020/10/milk-kova-with-unrefined-jaggery-naatu.html">Paal Kova with Naatu Sarkkarai</a></b></li><li><p style="display: inline;"><a href="https://www.virundhombal.com/2017/09/rava-kesari.html"><b>Kesari</b></a></p></li><li><p style="display: inline;"><a href="https://www.virundhombal.com/2018/08/pineapple-kesari.html"><b>Pineapple Kesari</b></a></p></li><li><a href="https://www.virundhombal.com/2021/10/milk-kesari-paal-kesari-easy-dessert.html"><b>Milk Kesari</b></a></li><li><a href="https://www.virundhombal.com/2021/07/mango-kesari-mambazham-kesari-kesari.html"><b>Mango Kesari</b></a></li><li><b><a href="https://www.virundhombal.com/2019/09/badam-katli-almond-fudge.html">Badam Katli - Almond Fudge</a></b></li><li><b><a href="https://www.virundhombal.com/2019/10/carrot-burfi-burfi-with-carrotscoconut.html">Carrot Burfi</a></b></li><li><a href="https://www.virundhombal.com/2020/11/dry-gulab-jamun-dry-gulab-jamun-with.html"><b>Dry Gulab Jamun</b></a></li><li><b><a href="https://www.virundhombal.com/2019/10/easy-milk-sweet-instant-milk-sweet-with.html">Easy Milk Sweet</a></b></li><li><a href="https://www.virundhombal.com/2021/04/badam-coconut-burfi-badam-coconut-burfi.html"><b>Badam Coconut Burfi</b></a></li><li><b><a href="https://www.virundhombal.com/2019/12/badam-burfi-almond-burfi.html">Badam Burfi </a></b></li><li><b><a href="https://www.virundhombal.com/2020/07/badusha-sweet-with-maida-all-purpose.html">Badusha</a></b></li><li><a href="https://www.virundhombal.com/2017/10/potato-halwa.html"><b>Potato Halwa</b></a></li><li><a href="https://www.virundhombal.com/2017/07/carrot-halwa.html"><b>Carrtot Halwa</b></a></li><li><a href="https://www.virundhombal.com/2018/03/nenthram-pazham-halwa-banana-halwa.html"><b>Banana Halwa</b></a></li><li><b><a href="https://www.virundhombal.com/2017/10/thirattupal.html">Thirattupal</a></b></li><li><a href="https://www.virundhombal.com/2018/08/badam-halwa.html"><b>Badam Halwa </b></a></li><li><a href="https://www.virundhombal.com/2020/08/dates-halwa-dates-halwa-with-dates.html"><b>Dates Halwa</b></a></li><li><a href="https://www.virundhombal.com/2021/10/ashoka-halwa-moong-dal-halwa.html"><b>Ashoka Halwa</b></a></li><li><a href="https://www.virundhombal.com/2021/10/adhirasam-diwali-special-adhirasam.html"><b>Adhirasam</b></a></li><li><b><a href="https://www.virundhombal.com/2022/07/coconut-jaggery-ladoo-easy-sweet.html">Susiyam - Suzhiyam</a></b></li><li><b><a href="https://www.virundhombal.com/2022/07/coconut-jaggery-ladoo-easy-sweet.html">Coconut Jaggery Ladoo </a></b></li><li><b><a href="https://www.virundhombal.com/2022/08/milk-halwa-paal-halwa-easy-dessert.html">Milk Halwa - Paal Halwa</a></b></li><li><b><a href="https://www.virundhombal.com/2022/12/carrot-halwa-gajar-ka-halwa-carrot.html">Carrot Halwa - Gajar Ka Halwa</a></b></li></ul></div><p><b style="font-size: x-large;">Nenthram pazham halwa Recipe Details</b></p><p style="text-align: left;">Prep time : 10 minutes<br />Cook time : 10 minutes<br />Serves : 3</p><p><b><span style="color: #660000;">Ingredients </span></b></p><p></p><ul style="text-align: left;"><li>3 nenthram pazham</li><li>200 grams jaggery</li><li>4 tbsp ghee</li><li>few cashew nuts (optional)</li><li>cardamom powder (optional)</li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions</span></b></p><p style="text-align: left;"></p><ol style="text-align: left;"><li>Remove the outer skin of the bananas and chop them finely. Grate the jaggery finely, using a knife. </li><li>Heat 1 tbsp of ghee in a heavy bottomed kadai and add the chopped bananas. Stir the bananas on medium heat for a few minutes. Continue to stir until all the pieces are cooked well in the ghee or turn like a glue.</li><li>Next, add the powdered jaggery and some more ghee and stir it well. </li><li>When the jaggery is incorporated well with the bananas and the ghee starts to leave from the sides of the kadai, turn off the heat. Keep it in the heat for a few more minutes and transfer it to a greased container. </li></ol><div><b><span style="font-size: large;">Here is the video link for Nenthram Pazham Halwa With Jaggery <br /><br /></span></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/AGNvvirhMVk" width="320" youtube-src-id="AGNvvirhMVk"></iframe></div><br /><span style="font-size: large;"><br /></span></b></div><p></p>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-76363291265995511102023-08-20T22:05:00.003+05:302024-02-15T15:22:14.070+05:30Rajma Masala - Simple Homestyle Rajma Masala - Side Dish for Chapathi, Nann and Jeera Rice <p>Rajma masala - simple and filling home style gravy with rajma. Most gravy recipes would include cashew or fresh cream, but I always like side dishes with simple ingredients which are easy to digest without any burning sensation in the stomach. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvvEZD8GahfZEeKgdEOBxpnE27GDiSWV94_LkrBX19ivDQBSu47GhV0ks1afClR0mTrCt_a_RkeGjyN3L08kfrT32uiPylzm-P09thRsGcgYMIou2chaWOqCxdTMVi7rKoS6nj_hsAOgj7pCuS0C1F204Q5XJ8jVZDYSOBS0zs7H9LXUnyMf4QbAAP_C1/s2048/20230818_224857_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1573" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvvEZD8GahfZEeKgdEOBxpnE27GDiSWV94_LkrBX19ivDQBSu47GhV0ks1afClR0mTrCt_a_RkeGjyN3L08kfrT32uiPylzm-P09thRsGcgYMIou2chaWOqCxdTMVi7rKoS6nj_hsAOgj7pCuS0C1F204Q5XJ8jVZDYSOBS0zs7H9LXUnyMf4QbAAP_C1/w492-h640/20230818_224857_0000.png" width="492" /></a></div><br /><p>Compared with many gravies, this rajma masala does seem like the healthy option with minimal fat and masalas. By preparing favourite curries at home, you can easily reduce calories, fat and artificial flavours. The base gravy made with onion and tomato paste won't be as creamy as the restaurant style gravies, but it will have more delicate flavour and it is much healthier. To make the base masala paste, just grind the onions and tomatoes separately in a mixer jar. As I mentioned earlier in my previous gravy posts, try to use fresh ginger garlic paste. This fresh paste made with onions, tomatoes make a fantastic base to gravies with a bit of sweetness. I have used chana masala powder in this recipe instead of garamasala powder in this recipe and you can add whatever you like. Soak the rajma beans for a minimum of 8 to 10 hours. The quick hot soaking method won't work for rajma beans because it makes the rajma a little harder in the centre. To cook the rajma beans after soaking, drain the water and place them in a pressure cooker along with required salt and water. Pressure cook the rajma beans for 10 to 15 whistles on medium heat. In this recipe, I have used small light brown coloured kidney beans with dark lines. You can also use dark maroon red kidney beans. Make sure to cook the rajma perfectly, as the cooking time will vary with the kind of bean you use and depending on their quality. This rajma masala tastes good with chapathi, nann and jeera rice. </p><p><b>Check out my other Gravy Recipes</b></p><ul><li><b><a href="https://www.virundhombal.com/2022/01/matar-paneer-green-peas-and-paneer.html">Green Peas and Paneer Gravy </a></b></li><li><b><a href="https://www.virundhombal.com/2017/09/paneer-butter-masala.html">Paneer Butter Masala </a></b></li><li><b><a href="https://www.virundhombal.com/2017/05/paneer-methi-masala.html">Paneer Methi Masala</a></b></li><li><b><a href="https://www.virundhombal.com/2018/01/shahi-gobi-masala.html">Shahi Gobi Masala</a></b></li><li><b><a href="http://www.virundhombal.com/2017/02/broccoli-masala.html">Broccoli Masala</a></b></li><li><b><b><a href="http://www.virundhombal.com/2017/01/rajma-masala.html">Rajma Masala</a></b></b><b> </b></li><li><b><a href="https://www.virundhombal.com/2019/07/mushroom-butter-masala-side-dish-for.html">Mushroom Butter Masala</a></b></li><li><b><a href="https://www.virundhombal.com/2017/11/easy-chenna-masala.html">Easy Chana Masala </a></b></li><li><b><a href="https://www.virundhombal.com/2017/09/easy-moth-dal-sabji.html">Easy Moth Dal Sabji </a></b></li><li><b><a href="https://www.virundhombal.com/2017/01/dried-green-peas-masala-cook-easily-in.html">Green Peas Masala</a></b></li><li><a href="https://www.virundhombal.com/2021/05/quick-paneer-masala-15-minute-paneer.html"><b>Quick Paneer Masala</b></a></li><li><b><a href="https://www.virundhombal.com/2021/11/malai-methi-paneer-gravy-paneer-recipes.html">Malai Methi Paneer Grav</a>y</b></li><li><a href="http://www.virundhombal.com/2018/02/paneer-kurma.html"><b>Paneer Kurma</b></a></li><li><a href="http://www.virundhombal.com/2017/02/hotel-vegetable-kurma.html"><b>Hotel Vegetable Kurma</b></a></li><li><a href="http://www.virundhombal.com/2017/09/cauliflower-kurma.html"><b>Cauliflower Kurma</b></a></li><li><a href="http://www.virundhombal.com/2017/11/mushroom-kurma_30.html"><b>Mushroom Kurma</b></a></li><li><a href="http://www.virundhombal.com/2017/05/carrot-and-green-peas-kurma.html"><b>Carrot and Green peas Kurma</b></a></li><li><a href="https://www.virundhombal.com/2018/03/beetroot-kurma.html"><b>Beetroot Kurma</b></a></li><li><a href="https://www.virundhombal.com/2018/05/turnip-and-chick-peas-kurma-noolkol.html"><b>Turnip and Chickpeas Kurma</b></a></li><li><a href="https://www.virundhombal.com/2018/09/tomato-kurma.html"><b>Tomato Kurma </b></a></li><li><a href="https://www.virundhombal.com/2018/11/white-vegetable-kurma-vellai-kurma.html"><b>White Vegetable Kurma</b></a></li><li><a href="https://www.virundhombal.com/2019/12/chickpeas-and-potato-kurma-channa-and.html"><b>Chick peas and Potato Kurma</b></a></li><li><a href="https://www.virundhombal.com/2021/03/mushroom-salna-side-dish-for-parotta.html"><b>Mushroom Salna </b></a></li><li><a href="https://www.virundhombal.com/2021/05/butter-beans-potato-gravy-butter-beans.html"><b>Butter Beans Potato Gravy </b></a></li><li><a href="https://www.virundhombal.com/2021/03/chana-kurma-south-indian-style-chana.html"><b>Chana Kurma </b></a></li><li><b><a href="https://www.virundhombal.com/2021/06/tirunelveli-salna-for-parotta-empty.html">Tirunelveli Salna</a></b></li><li><a href="https://www.virundhombal.com/2022/08/chana-masala-homestyle-chana-masala.html"><b>Chana Masala - Homestyle Chana Masala</b></a></li></ul><p><span style="font-size: large;"><b>Here is the video link for Rajma Masala </b></span></p><p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/b5T0AUPjK0g" width="320" youtube-src-id="b5T0AUPjK0g"></iframe></span></div><span style="font-size: large;"><b><br /></b></span><p></p><p><span style="font-size: large;"><b><a href="https://virundhombal.wordpress.com/2023/12/31/%e0%ae%b0%e0%ae%be%e0%ae%9c%e0%af%8d%e0%ae%ae%e0%ae%be-%e0%ae%ae%e0%ae%9a%e0%ae%be%e0%ae%b2%e0%ae%be/">ராஜ்மா மசாலா செய்முறை தமிழில் </a></b></span></p><p><br /></p><p><span style="font-size: large;"><b>Rajma masala recipe details </b></span></p><p style="text-align: left;">Prep time : 20 minutes<br />Soaking time : 8 - 10 hours<br />Cook time : 25 minutes<br />Serves : 3<br />Category : side dish</p><p><br /></p><p><b><span style="color: #660000;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1/2 cup chitra rajma/kidney beans</li><li>2 onion</li><li>2 tomato</li><li>1 green chilli</li><li>12 garlic cloves</li><li>1/2 inch ginger</li><li>1/4 tsp turmeric powder</li><li>1.5 tsp chilly powder</li><li>1.5 tsp coriander powder</li><li>2 tsp chana masala powder</li><li>1 tbsp jaggery</li><li>few coriander leaves</li><li>1/2 tsp cumin</li><li>2 tsp butter</li><li>2 tbsp oil</li><li>salt to taste</li></ul><p></p><p><br /></p><p><b><span style="color: #660000;">Cooking Directions </span></b></p><p><b>How to cook the rajma </b></p><p>In a wide bowl add the rajma and rinse well in cold water. Soak the rajma in enough water for 8 to 10 hours. After 8 hours, drain the soaked water and place them in a pressure cooker. Add 2 cups of water and 1/2 tsp salt. Pressure cook for 10 to 15 whistles. Let the pressure settle down by itself and then open the lid. If the rajma is not easy to mash, add a little more water and pressure coook for another 5 whistles. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1Z4XFo3pSv7hqM0Fygf5q8HS9JsTS7v1TkQK9L03g71WDvM5i1IyegWWA7C5yE4Z-GWqGSKFUKzN2g3ykZHYfXniEz-f2T0Dy0om1e7hyp4ezDUGlCzQFupQ-mb1lqmxwikWTTRts52Rkb05E90LkNOnjkeC8e4HJTnPsW9vY1Sgx1-RdTw1NxlAD8S2/s833/RajmaMasala%20(5).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="833" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1Z4XFo3pSv7hqM0Fygf5q8HS9JsTS7v1TkQK9L03g71WDvM5i1IyegWWA7C5yE4Z-GWqGSKFUKzN2g3ykZHYfXniEz-f2T0Dy0om1e7hyp4ezDUGlCzQFupQ-mb1lqmxwikWTTRts52Rkb05E90LkNOnjkeC8e4HJTnPsW9vY1Sgx1-RdTw1NxlAD8S2/w400-h293/RajmaMasala%20(5).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8QxzzXpYmGPUkCdMPtHfaZnfdoBzaINvO4ISG3OU5Y7iR1-AjTDlJmuu_LUKVoPk-LYn-9ev_PGT0LTYEFs0CUZn183CxPVM1wOdchQ5Sr02zQ3YqUsvXowHbWUyZlE-vvY0FYIanSp2JfA9Br9NEufT_FFemn2fMEHWvDY6M5T7Az0p6b20Br6JiNby/s843/RajmaMasala%20(10).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="604" data-original-width="843" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8QxzzXpYmGPUkCdMPtHfaZnfdoBzaINvO4ISG3OU5Y7iR1-AjTDlJmuu_LUKVoPk-LYn-9ev_PGT0LTYEFs0CUZn183CxPVM1wOdchQ5Sr02zQ3YqUsvXowHbWUyZlE-vvY0FYIanSp2JfA9Br9NEufT_FFemn2fMEHWvDY6M5T7Az0p6b20Br6JiNby/w400-h286/RajmaMasala%20(10).jpg" width="400" /></a></div><br /><p><br /></p><p><b>Preparing the paste for the base gravy</b></p><p>Take a small mixer jar and add the garlic cloves and ginger. Grind it coarsely. Do not add any water for grinding. Transfer it to a bowl and add the onions. Grind the onions. Transfer it to a bowl and grind the tomatoes. Keep all the ground paste ready. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJ3a5ogIHuvPxrULdaQMuJQhri466kwXCCSkC8bGUnh8AOgR0Ml4GKrpNVnwyyxY1PLaxFBWeDxNik7WYid94ICON3H_MZpeqGvYGJiMEIVtWlBGy1RhZdoMC-NCexSk8T-sNjxEbHGfnDpXokG-Am-LYGj4uVe1Ma4tRpLEY-hC8HkLpIHiZ3SAhzLzw/s3840/RajmaMasala%20(4).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3840" data-original-width="2160" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJ3a5ogIHuvPxrULdaQMuJQhri466kwXCCSkC8bGUnh8AOgR0Ml4GKrpNVnwyyxY1PLaxFBWeDxNik7WYid94ICON3H_MZpeqGvYGJiMEIVtWlBGy1RhZdoMC-NCexSk8T-sNjxEbHGfnDpXokG-Am-LYGj4uVe1Ma4tRpLEY-hC8HkLpIHiZ3SAhzLzw/w225-h400/RajmaMasala%20(4).jpg" width="225" /></a></div><br /><p><b>Making rajma masala</b></p><p>Heat butter and oil in a pan. Once hot add cumin and let them sizzle. Add the onion paste and stir well immediately. After a few minutes, add the ginger garlic paste. Stir continuously to make sure that it is not sticking to the bottom of the pan. Sauté until the raw smell of the ginger garlic goes away. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fXZGgSftu4Q5IFK0RwZrFew20340KFni77ntuRcQe4qDPL5xLtNyNUe-d4jy_A3wsDvUnFCyozagn6lflhfnF1tIipVW0mPLIfeJtdEbtBIhpQriiJBSQ7mCUefXBrMLycq8DI9O6n5eMhth84bqQdWPEj3xzp-HAkTa3fRLmQlrfmkKa2I3QF604pPK/s817/RajmaMasala%20(11).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="817" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fXZGgSftu4Q5IFK0RwZrFew20340KFni77ntuRcQe4qDPL5xLtNyNUe-d4jy_A3wsDvUnFCyozagn6lflhfnF1tIipVW0mPLIfeJtdEbtBIhpQriiJBSQ7mCUefXBrMLycq8DI9O6n5eMhth84bqQdWPEj3xzp-HAkTa3fRLmQlrfmkKa2I3QF604pPK/w400-h293/RajmaMasala%20(11).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXs2fR1JdXKe6-AmCfDHjMQtR-m0ZBnWSe1zYf0YX90eCjcdyMehWJ3IIAbo5pLCfKLgMvH1jL1nR87d6mgD0IuAHKH4XE8x7ly7YKTXclYSeDsG1u4Slrkol54Z6-CCI8fJRThSj-yvzyukBqCMEsZnTjqvTxE3Gq4MsS_pDRYFGjCjIKYSF-kG0Xgrk/s808/RajmaMasala%20(12).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="808" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXs2fR1JdXKe6-AmCfDHjMQtR-m0ZBnWSe1zYf0YX90eCjcdyMehWJ3IIAbo5pLCfKLgMvH1jL1nR87d6mgD0IuAHKH4XE8x7ly7YKTXclYSeDsG1u4Slrkol54Z6-CCI8fJRThSj-yvzyukBqCMEsZnTjqvTxE3Gq4MsS_pDRYFGjCjIKYSF-kG0Xgrk/w400-h301/RajmaMasala%20(12).jpg" width="400" /></a></div><br /><p>When the onion ginger garlic mixture is cooked well, add the tomato paste. Now add the green chilly. Immediately add the chilly powder, coriander powder and turmeric powder. Add required salt and mix well.</p><p>Cook the masala until all the moisture has evaporated and it looks like a thokku. This method is very important as it gives an unique flavour for the gravy. Add the cooked rajma along with the 1 cup water. Mix well. Add chana masala powder and small piece jaggery. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3byBJG7-r18G0QCasogcq5ibg7wRlAuOFMtye_plv-2N7GDRo6Wm6sd0fBxs8aomJ4ZqLZxo_xXs1Nwm02CjlEt2Ji4S1TSmE0pyJdGCmTGCYdnn1Nb-axaReoBwD8tsbFbOq8weom79KvExNsqihPTexP29n16TJjOIHbDsi70Ktwt1K4ZsZGIqXDn4z/s752/RajmaMasala%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="752" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3byBJG7-r18G0QCasogcq5ibg7wRlAuOFMtye_plv-2N7GDRo6Wm6sd0fBxs8aomJ4ZqLZxo_xXs1Nwm02CjlEt2Ji4S1TSmE0pyJdGCmTGCYdnn1Nb-axaReoBwD8tsbFbOq8weom79KvExNsqihPTexP29n16TJjOIHbDsi70Ktwt1K4ZsZGIqXDn4z/w400-h314/RajmaMasala%20(1).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPp74wW55IcoxLLayQjcXeaE_2_6l7O4fEhzWlzwbxrJbkEfPGHnns9ifKtGnGSelDFIxMVHAy_YTBt3i34b7l1VrKxyVfbJA5lJeHTetetcobuPMyOHz4naKWQM1ZTMyogx-r0fWxvwPsNXUv5XE9bdrvbShWqYUOzwC-v3k-gBrf8ZPjW1VrRqQBEGpD/s790/RajmaMasala%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="595" data-original-width="790" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPp74wW55IcoxLLayQjcXeaE_2_6l7O4fEhzWlzwbxrJbkEfPGHnns9ifKtGnGSelDFIxMVHAy_YTBt3i34b7l1VrKxyVfbJA5lJeHTetetcobuPMyOHz4naKWQM1ZTMyogx-r0fWxvwPsNXUv5XE9bdrvbShWqYUOzwC-v3k-gBrf8ZPjW1VrRqQBEGpD/w400-h301/RajmaMasala%20(2).jpg" width="400" /></a></div><br /><p>Now reduce the heat to low and close it with a lid. Cook the gravy for 10 minutes. Stir occasionally to avoid burning. After 10 minutes, you can see oil specks on the top of the gravy. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_J3P3_eRtBa7oNyOLLL09_pKoUpOGVUOk0P5m5TH1Rlj29cRU6BmSuH2FlA_yhiUsBM425rHfgIZFHrzW7tBUN0HIwj3YZZshUGF3m95MzOEpyARLiSQ9EwyrFOAgqnoFTVpAUpr1ezp5qW-mU0tx08SLSOFU0I2yjbFnEWH1tcAqM3RCjO0LMvprrK-l/s820/RajmaMasala%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="590" data-original-width="820" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_J3P3_eRtBa7oNyOLLL09_pKoUpOGVUOk0P5m5TH1Rlj29cRU6BmSuH2FlA_yhiUsBM425rHfgIZFHrzW7tBUN0HIwj3YZZshUGF3m95MzOEpyARLiSQ9EwyrFOAgqnoFTVpAUpr1ezp5qW-mU0tx08SLSOFU0I2yjbFnEWH1tcAqM3RCjO0LMvprrK-l/w400-h288/RajmaMasala%20(3).jpg" width="400" /></a></div><br /><p>Finally, add chopped coriander leaves and turn off the heat. Close it with the lid for another 20 minutes to bring out the flavor in the gravy. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDYG2V6v8v53_VoUd985TES3DZF_eOKtxkO4C6Rg5eQl5wxiJ4aVSthniVV1KMXm0RY_2lR5irLcFUgPJprnasBu8SPaDODeP39G7HKJZSMBRx_WYjXuSaVdrnkhIeAH6o8NvmZ9oxvDr4uOmP2yMrBzpvtu9ziuOEM4RnKJRFCP3cpwlDDg-ZEBVMQpB/s1601/RajmaMasala_Pic1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="978" data-original-width="1601" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDYG2V6v8v53_VoUd985TES3DZF_eOKtxkO4C6Rg5eQl5wxiJ4aVSthniVV1KMXm0RY_2lR5irLcFUgPJprnasBu8SPaDODeP39G7HKJZSMBRx_WYjXuSaVdrnkhIeAH6o8NvmZ9oxvDr4uOmP2yMrBzpvtu9ziuOEM4RnKJRFCP3cpwlDDg-ZEBVMQpB/w640-h390/RajmaMasala_Pic1.jpg" width="640" /></a></div><br /><p>ராஜ்மா மசாலா தமிழில் </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> </p>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-26405323233529950222023-08-18T22:17:00.000+05:302023-08-18T22:17:37.132+05:30Easy Vegetable Kurma - Vegetable Kurma in Pressure Cooker - Side dish for Chapathi, Poori, Idiyappam and Ghee Rice<p>Easy Vegetable Kurma - an easy one pot kurma that's ready in 30 minutes and tastes good for chapathi, poori, parotta, idiyappam, aapam and ghee rice. I have been making this easy vegetable Kurma for many years and it is a favourite of mine. If you like vegetable kurma with mild flavours, give this a try. Personally, I like to experiment with vegetable kurma recipes a lot because they are our evergreen side dish for chapathi and poori. Nothing can beat vegetable kurma for chapathi. This easy vegetable kurma is also incredible, similar to my hotel vegetable kurma with little variations in the method. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Kd4bWZXm1MGVm4ibX6CtSv_bS6C9yQLwhT9CK6TC7pS5ZGYoMQRGJ2y-HAfpyjYnJzXgj6iT0Sd5IOaMuQTOYfHeVyddJzrYGq3h_JsUBFdwqMc7hShE9FOjnW3uzO9Ug8DC-j-MWRulY96sq2RGCIA18jccRiaK1SEYfi3dfICIA1N-ilzbWwdMid6T/s1793/Easy%20Vegetable%20Kurma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1112" data-original-width="1793" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Kd4bWZXm1MGVm4ibX6CtSv_bS6C9yQLwhT9CK6TC7pS5ZGYoMQRGJ2y-HAfpyjYnJzXgj6iT0Sd5IOaMuQTOYfHeVyddJzrYGq3h_JsUBFdwqMc7hShE9FOjnW3uzO9Ug8DC-j-MWRulY96sq2RGCIA18jccRiaK1SEYfi3dfICIA1N-ilzbWwdMid6T/w640-h396/Easy%20Vegetable%20Kurma.jpg" width="640" /></a></div><br /><p><b>How to make Easy Vegetable Kurma</b></p><p></p><ul style="text-align: left;"><li>Before you start making this kurma make sure you have all the ingredients prepared and ready to go. Dice all the vegetables and chop the onions and tomatoes. Prepare fresh ginger garlic paste, grate fresh coconut. Soak the dry green peas for 6 hours. </li><li>To make the process easy, I suggest preparing the kurma in a pressure cooker or pressure pan. It reduces the cooking time, and it also helps to cook perfectly which gives the correct consistency. </li><li>Depending on how strong or mild you like your kurma, adjust to your taste. If your kurma became too thick, just add warm water or milk in the final stage. </li><li>Finally, one of my favourite tip for this vegetable kurma is to pressure cook the kurma two times. First, we have to saute the onions and tomatoes along with the spices and ginger garlic paste. Then we have to add the mixed vegetables along with the required water and pressure cook for 2 to 4 whistles. Then the secret coconut masala is added and once again pressure cook for 2 whistles. It creates a smooth and creamy kurma with perfect taste and texture. </li></ul><p></p><p>Now let's see how to prepare this Easy Vegetable Kurma.</p><p><b><span style="font-size: large;">Here is the video link for Easy Vegetable Kurma</span></b></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/x1iW9xOH1ms" width="320" youtube-src-id="x1iW9xOH1ms"></iframe></div><br /><p><br /></p><p><b>Check out my other Gravy Recipes</b></p><ul><li><b><a href="https://www.virundhombal.com/2022/01/matar-paneer-green-peas-and-paneer.html">Green Peas and Paneer Gravy </a></b></li><li><b><a href="https://www.virundhombal.com/2017/09/paneer-butter-masala.html">Paneer Butter Masala </a></b></li><li><b><a href="https://www.virundhombal.com/2017/05/paneer-methi-masala.html">Paneer Methi Masala</a></b></li><li><b><a href="https://www.virundhombal.com/2018/01/shahi-gobi-masala.html">Shahi Gobi Masala</a></b></li><li><b><a href="http://www.virundhombal.com/2017/02/broccoli-masala.html">Broccoli Masala</a></b></li><li><b><b><a href="http://www.virundhombal.com/2017/01/rajma-masala.html">Rajma Masala</a></b></b><b> </b></li><li><b><a href="https://www.virundhombal.com/2019/07/mushroom-butter-masala-side-dish-for.html">Mushroom Butter Masala</a></b></li><li><b><a href="https://www.virundhombal.com/2017/11/easy-chenna-masala.html">Easy Chana Masala </a></b></li><li><b><a href="https://www.virundhombal.com/2017/09/easy-moth-dal-sabji.html">Easy Moth Dal Sabji </a></b></li><li><b><a href="https://www.virundhombal.com/2017/01/dried-green-peas-masala-cook-easily-in.html">Green Peas Masala</a></b></li><li><a href="https://www.virundhombal.com/2021/05/quick-paneer-masala-15-minute-paneer.html"><b>Quick Paneer Masala</b></a></li><li><b><a href="https://www.virundhombal.com/2021/11/malai-methi-paneer-gravy-paneer-recipes.html">Malai Methi Paneer Grav</a>y</b></li><li><a href="http://www.virundhombal.com/2018/02/paneer-kurma.html"><b>Paneer Kurma</b></a></li><li><a href="http://www.virundhombal.com/2017/02/hotel-vegetable-kurma.html"><b>Hotel Vegetable Kurma</b></a></li><li><a href="http://www.virundhombal.com/2017/09/cauliflower-kurma.html"><b>Cauliflower Kurma</b></a></li><li><a href="http://www.virundhombal.com/2017/11/mushroom-kurma_30.html"><b>Mushroom Kurma</b></a></li><li><a href="http://www.virundhombal.com/2017/05/carrot-and-green-peas-kurma.html"><b>Carrot and Green peas Kurma</b></a></li><li><a href="https://www.virundhombal.com/2018/03/beetroot-kurma.html"><b>Beetroot Kurma</b></a></li><li><a href="https://www.virundhombal.com/2018/05/turnip-and-chick-peas-kurma-noolkol.html"><b>Turnip and Chickpeas Kurma</b></a></li><li><a href="https://www.virundhombal.com/2018/09/tomato-kurma.html"><b>Tomato Kurma </b></a></li><li><a href="https://www.virundhombal.com/2018/11/white-vegetable-kurma-vellai-kurma.html"><b>White Vegetable Kurma</b></a></li><li><a href="https://www.virundhombal.com/2019/12/chickpeas-and-potato-kurma-channa-and.html"><b>Chick peas and Potato Kurma</b></a></li><li><b><a href="https://www.virundhombal.com/2022/08/chana-masala-homestyle-chana-masala.html">Chana Masala - Homestyle Chana Masala</a></b></li><li><a href="https://www.virundhombal.com/2021/03/mushroom-salna-side-dish-for-parotta.html"><b>Mushroom Salna </b></a></li><li><a href="https://www.virundhombal.com/2021/05/butter-beans-potato-gravy-butter-beans.html"><b>Butter Beans Potato Gravy </b></a></li><li><a href="https://www.virundhombal.com/2021/03/chana-kurma-south-indian-style-chana.html"><b>Chana Kurma </b></a></li><li><b><a href="https://www.virundhombal.com/2021/06/tirunelveli-salna-for-parotta-empty.html">Tirunelveli Salna</a></b></li></ul><p><b><span style="color: #660000;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1 onion, finely chopped</li><li>1 big tomato or 2 small tomato, finely chopped</li><li>1 inch ginger</li><li>12 garlic cloves</li><li>2 slit green chilli</li><li>1/4 tsp turmeric powder</li><li>1/2 tsp chilly powder</li><li>1 tsp coriander powder</li><li>1.5 tsp garam masala powder</li><li>1 bay leaf</li><li>4 cinnamon</li><li>4 cloves</li><li>few kalpasi</li><li>few curry leaves</li><li>few coriander leaves</li><li>4 tbsp oil</li><li>salt to taste</li></ul><b><span style="color: #660000;">For coconut masala</span></b><br /><ul style="text-align: left;"><li>1/2 cup coconut</li><li>1 tsp fennel</li><li>6 cashew nuts</li><li>1/2 tsp poppy seeds</li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions</span></b></p><p></p><ol style="text-align: left;"><li>Wash and peel the carrots and potatoes and cut them into small pieces. Cut the beans and soak the dried green peas for 6 hours. Combine all the vegetables in a vessel and keep it ready. Chop the onions and tomatoes. Grind the ginger and garlic cloves without water. Grind the grated coconut, fennel, cashew nuts and poppy seeds nicely. You can add few tbsp of water for grinding. </li><li>Heat oil in a pressure cooker and add the cinnamon, cloves, bay leaf, kalpasi and curry leaves. Next, add the onions and green chillies. Saute well.Add the ground ginger garlic paste and stir it well to avoid from sticking to the bottom.Add the tomatoes. Saute well for a few minutes add the turmeric powder, chilly powder and coriander powder. </li><li>After a few minutes, add the vegetables and mix it well with the masala. Add 1 cup of water and required salt. Add 1.5 to 2 cups water. Add salt and mix well. </li><li>Pressure cook for 2 whistles. Allow the pressure to settle down.Open the pressure cooker and mix them gently. </li><li>Add the ground coconut paste. Mix well with the vegetables and add required water. Taste and add if anything required. Add garamasala powder and mix well without any lumps. </li><li>Close it with the lid and once again pressure cook for 2 whistles on medium heat.Open the pressure cooker and you can see the oil specks on the top of the gravy. </li><li>Add chopped coriander leaves and transfer it to the serving dish. </li></ol><p></p><p><br /></p>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-30480346732813240652023-08-17T13:06:00.000+05:302023-08-17T13:06:01.540+05:30Tomato Rava Upma - Thakkali Rava Bath - Easy Tiffin Recipes<p>A simple tiffin that is both delicious and rich and comes together in just 15 minutes with rava. When I have a lot of tomatoes, I always keep preparing chutney or dosa varieties with tomatoes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaeE7QM3bW41QaaU9Zaaq1rTPucoPgSaSQ7d1w4txclHfA2U2ulETigmOZq0gYBiz-JtlguxPbzyQ6vc-wL5fohtryrCpv6fpwB40ISvN8akkoJVzPr5iwdE03O6ioklKJR6-06LNiox-nFAL8A-MDgkm5FdOg05lhvnWjDrsne4BNl26P01X4YfH82HS/s940/20230817_123106_0000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="940" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaeE7QM3bW41QaaU9Zaaq1rTPucoPgSaSQ7d1w4txclHfA2U2ulETigmOZq0gYBiz-JtlguxPbzyQ6vc-wL5fohtryrCpv6fpwB40ISvN8akkoJVzPr5iwdE03O6ioklKJR6-06LNiox-nFAL8A-MDgkm5FdOg05lhvnWjDrsne4BNl26P01X4YfH82HS/w640-h536/20230817_123106_0000.jpg" width="640" /></a></div><br /><p>Most of us add the roasted rava in the hot water that generates uniform heat which produces excellent results. After tasting rava kichadi in a restaurant, I did a few experiments to bring the glossy texture which will be perfect for 3 to 5 hours. In this method the rava is roasted along with traditional tempering made with onions and tomatoes and then hot water is added. This method prevents the formation of lumps and tastes good even after 3 hours. Now let's see how to prepare this Delicious Tomato Rava Bath.</p><p><br /></p><p><span style="font-size: large;"><b>Here is the video for Tomato Rava Bath</b></span></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/8uXVr3heKug" width="320" youtube-src-id="8uXVr3heKug"></iframe></div><p>Check out my other tiffin recipes here<br /></p><ul><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/03/idli-batter-for-idli-and-dosa.html">Idli</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/11/black-urid-dal-dosa-mulu-ulundhu-dosa.html">Black urid dal Dosa</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2023/02/pearl-milet-dosa-kambu-dosa-bajra-dosa.html">Pearl Milet Dosa - Kambu Dosa</a></b></li><li><a href="https://www.virundhombal.com/2019/09/aapam-aapam-without-yeast.html"><b>Aapam - Aapam without yeast </b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/02/ragi-upma-using-ragi-flour.html">Ragi flour Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/02/arisi-upma-upma-with-rice-and-toor-dal.html">Arisi Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/11/poori.html">Poori</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/03/suraikai-adai-bottle-gourd-dosa.html">Bottlegourd Adai</a></b></li><li><a href="https://www.virundhombal.com/2017/09/pepper-dosa.html"><b>Pepper dosa - Milagu Adai</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/05/rava-upma.html">Rava Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/07/semiya-upma-upma-with-vermicelli.html">Semiya Upma </a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/06/rava-dosa.html">Rava Dosa</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/11/ven-pongal.html">Ven Pongal </a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/01/saamai-rice-pongal-start-your-weekend.html">Saamai Ven Pongal</a></b></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2020/01/foxtail-millet-pongal-thinai-arisi-ven.html"><b>Foxtail millet Ven Pongal</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2021/10/kaikuthal-arisi-ven-pongal-hand-pound.html">Kaikuthal Arisi Ven Pongal</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2023/02/idli-upma-upma-with-leftover-idli-quick.html">Idli Upma - Upma with leftover Idli</a></b></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2022/11/vermicelli-vegetable-kichadi-semiya.html"><b>Vermicelli Vegetable Kichadi</b></a></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2023/02/wheat-rava-kichadi-with-vegetables.html"><b>Wheat Rava Kichadi With Vegetables</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2023/03/millet-veg-noodles-vegetable-ragi.html">Millet Veg Noodles - Vegetable Ragi Millet Noodles</a></b></li></ul><p><br /></p><p><span style="font-size: large;"><b>Tomato Rava Upma - Thakkali Rava Bath Recipe Details</b></span></p><p style="text-align: left;">Prep time : 10 minutes<br />Cook time : 15 minutes<br />Serves : 3<br />Category : tiffin</p><p><br /></p><p><b><span style="color: #660000;">Ingredients </span></b></p><p></p><ul style="text-align: left;"><li>1 cup rava</li><li>3 to 3.5 cups water</li><li>1 medium sized onion, finely chopped </li><li>2 tomato </li><li>2 green chilly</li><li>2 tsp chopped ginger </li><li>1/2 tsp red chilly powder</li><li>1/2 tsp garamasala powder</li><li> 1 tbsp broken cashew nuts</li><li>1 tsp mustard and urid dal </li><li>1 tsp chana dal</li><li>few curry leaves</li><li>few coriander leaves </li><li>2 tbsp ghee</li><li>1 tbsp oil</li><li>Salt to taste</li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions </span></b></p><p></p><ol style="text-align: left;"><li>Heat ghee and oil in a deep kadai and add the mustard and urid dal. Allow them to crackle and add the chana dal.</li><li>Next, add the cashew nuts, green chilly and chopped ginger. Saute on medium heat for 30 seconds. In the meantime, measure and boil 3.5 cups of water in a vessel. </li><li>Add the onions and curry leaves and saute well for 2 minutes.Add the tomatoes and saute well on medium heat for 3 minutes. Add chilly powder and garamasala powder. </li><li>Now add the rava along with the required salt and roast well for 3 to 5 minutes on medium heat. Once the rava gets roasted well, reduce the heat to low and pour the hot water. Add water little by little. Close and cook for 2 to 3 minutes. Add chopped coriander leaves and stir well. </li><li>Tomato rava bhath is ready to serve. </li></ol><p></p>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-21312303622935904122023-08-01T21:01:00.004+05:302023-08-02T05:30:15.915+05:30Radish Kara Kuzhambu - Mullangi Kara Kuzhambu - Kuzhambu Recipes<p><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17.41px; text-size-adjust: auto;">A tasty and satisfying kuzhambu using radish. There are many recipes for karakuzhambu, but it's basically prepared with onions, garlic and tamarind. We tasted this radish kara kuzhambu in Udupi hotel for meals. The kuzhambu is mildly hot with a hint of sweetness and the consistency was very thin when compared to other kara kuzhambu dishes. It was very tasty with hot rice along with potato kara curry. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0o-QX0YYaUK_OtV_H7EWeKN7n1f8755BO369N_jjkHji__pcO4TszApgmp6VIOBsL0rXEvkK4XOTxTJ4DwaOSQEGVub5g31Nulr8idflWJta7EEQU4Ra5327K6IG_MIX68HwLm384IqnLmCpkrAu_p3qHxgPmFKa8U8vRjEQhE9VXsAvZFVjV2lJV6H2/s2523/502C1DB9-7462-45DD-AD1A-9F666A28331F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1311" data-original-width="2523" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0o-QX0YYaUK_OtV_H7EWeKN7n1f8755BO369N_jjkHji__pcO4TszApgmp6VIOBsL0rXEvkK4XOTxTJ4DwaOSQEGVub5g31Nulr8idflWJta7EEQU4Ra5327K6IG_MIX68HwLm384IqnLmCpkrAu_p3qHxgPmFKa8U8vRjEQhE9VXsAvZFVjV2lJV6H2/w640-h332/502C1DB9-7462-45DD-AD1A-9F666A28331F.jpeg" width="640" /></a></div><br /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 17.41px; text-size-adjust: auto;"><br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">Yesterday I tried this kuzhambu for lunch and it was delicious. You can make this kara kuzhambu in different ways and today this is the method I have tried by assuming the flavours and taste.. Now let's see what ingredients are needed to prepare this radish kara kuzhambu. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><b>Radish</b> - use fresh tender radish for this kara kuzhambu. We have to saute the radish in the oil and then cook it nicely in the tamarind extract. As some radish requires more time to cook, I recommend using tender radish. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><b>Manathakali Vathal (Sun dried berries) </b>- you can use any dried vathals like sundakkai vathal, cluster beans vathal for this kara kuzhambu. In that restaurant they added manathakali vathal which gives a nice flavour and the crunchy texture tasted so good while eating. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><b>Onions and Garlic </b>- small onions and garlic add a nice flavour to this kuzhambu, but if you do not get small onions in your place you can make them with regular onions. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><b>Spice powders </b>- I used sakthi brand sambar powder and kuzhambu chilly powder. You can use a mix of red chilly powder, coriander powder. Saute the spice powders along with the onions and radish for a few minutes to avoid lumps. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><b>Coconut milk </b>- the secret ingredient for this kara kuzhambu. We have to add coconut milk in a very less quantity. Depending upon the consistency preference, adjust the coconut milk measure. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><b>Tamarind</b> - if you are using old tamarind adjust the quanity of the spice powders. Fresh new tamarind gives a light coloured extract, while old tamarind gives a dark coloured extract. Soak tamarind water in hot water for atleast 15 minutes. If the tamarind is sweet, taste and increase the sambar powder to 3 tsp. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">We also need fenugreek, mustard and urid dal, red chillies, curry leaves and coconut oil or gingely oil. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/H0cLSNuXZtw" width="320" youtube-src-id="H0cLSNuXZtw"></iframe></div><br /><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span><p></p><p><br /></p><p><b>Check out my other Kuzhambu recipes</b></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"></span></p><ul><li><a href="https://www.virundhombal.com/2017/10/vellai-curry-sambar-without-dal.html">Vellai curry (Sambar without dal)</a></li><li><a href="https://www.virundhombal.com/2017/10/pepper-pulikuzhambu.html">Pepper Pulikuzhambu</a></li><li><a href="https://www.virundhombal.com/2021/07/keerai-chaaru-arai-keerai-kuzhambu-arai.html">Keerai Chaaru </a></li><li><a href="https://www.virundhombal.com/2017/05/mint-leaves-pudhina-pulikuzhambu.html">Mint leaves (Pudhina) Pulikuzhambu </a></li><li><a href="https://www.virundhombal.com/2017/05/brinjal-kothsu.html">Brinjal Kothsu(Brinjal puree in tamarind sauce)</a></li><li><a href="https://www.virundhombal.com/2017/04/curry-leaves-karakuzhambu.html">Curry Leaves Karakuzhambu</a></li><li><a href="https://www.virundhombal.com/2017/02/puli-illa-kuzhambu-drumstick-leaves.html">Puli illa kuzhambu (Drumstick leaves pepper kuzhambu)</a></li><li><a href="https://www.virundhombal.com/2017/01/tirunelveli-pulikuzhambu.html">Tirunelveli Pulikuzhambu</a></li><li><a href="https://www.virundhombal.com/2018/07/kara-kuzhambu-kara-kuzhambu-with.html">Kara Kuzhambu</a></li><li><a href="https://www.virundhombal.com/2017/12/mor-kuzhambu.html">Mor Kuzhambu with Paruppu Vada</a></li><li><a href="https://www.virundhombal.com/2018/10/pavakkai-bitter-gourd-pitlai.html">Pavakkai Pitlai </a></li><li><a href="https://www.virundhombal.com/2019/06/puli-thanni-tamarind-sauce-with-onions.html">Tirunelveli Puli Thanni </a></li><li><a href="https://www.virundhombal.com/2018/02/sundakkai-turkey-berry-karakuzhambu.html">Sundakkai (Turkey Berry) Karakuzhambu </a></li><li><a href="https://www.virundhombal.com/2020/03/mochai-kara-kuzhambu-kuzhambu-with.html">Mochai Kara Kuzhambu </a></li><li><a href="https://www.virundhombal.com/2020/10/brinjal-kara-kuzhambu-kathirikai-kara.html">Brinjal Kara Kuzhambu - Kathirikai Kara Kuzhambu</a></li><li><a href="https://www.virundhombal.com/2021/07/kadayam-vathakuzhambu-kadayam-chettiyar.html">Kadayam Vathakuzhambu</a></li><li><a href="https://www.virundhombal.com/2021/09/black-chickpeas-theeyal-karuppu.html">Black Chickpeas Theeyal - Karuppu Kondaikadalai (Kadalai) Theeyal</a></li><li><a href="https://www.virundhombal.com/2022/03/karamani-puli-kuzhambu-thatta-payir.html">Karamani Puli Kuzhambu - Thatta Payir Puli Kuzhambu</a></li><li><a href="https://www.virundhombal.com/2022/04/yellow-pumpkin-puli-kuzhambu-parangikai.html">Yellow Pumpkin Puli Kuzhambu - Parangikai Puli kuzhambu</a></li><li><a href="https://www.virundhombal.com/2023/04/puli-curry-kuzhambu-nagercoil-puli.html">Puli Curry Kuzhambu - Nagercoil Puli Curry</a></li></ul><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: large;">Radish Kara Kuzhambu Recipe Details </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: large;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: medium;">Prep time : 15 minutes </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: medium;">Cook time : 20 minutes </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: medium;">Serves : 4</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: medium;">Category : kuzhambu </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 25.4px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="color: #660000; font-family: UICTFontTextStyleBody; font-size: 17.41px;"><b>Ingredients</b></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="color: #660000; font-family: UICTFontTextStyleBody; font-size: 17.41px;"><b><br /></b></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"></p><ul style="text-align: left;"><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">15 small onions</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">15 garlic cloves</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">1 medium radish</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">1 tbsp sun dried berries</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">1/4 tsp turmeric powder</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">2 tsp sambar powder</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">1 tsp kuzhambu chilly powder</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">1 tbsp tamarind</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">1/2 cup thin coconut milk</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">few curry leaves</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">1/4 tsp fenugreek</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"> 1tsp mustard and urid dal</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">2 dried red chillies </span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">salt to taste</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">4 tbsp coconut oil</span></li></ul><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="color: #660000; font-family: UICTFontTextStyleBody; font-size: 17.41px;"><b>Cooking Directions</b></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="color: #660000; font-family: UICTFontTextStyleBody; font-size: 17.41px;"><b><br /></b></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">Peel the onions and garlic cloves. Peel the radish and cut them into thin slices. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">Soak the tamarind in hot water for 15 minutes and extract the juice with 2 cups of water. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcwTBBKytQ4aSAuHGXcgiNroVHjQcwusjo2gjQB8kdxZCqKncFpqlj4ZrjQqXCx8IzZFSSfNxMMPyxEFlxQIhqUsPuy8nq9s__gsblvnCme_uk-0bFd_444pmzR8BjrXCBkb1K9Gy2b3mAxReUwsXg8Fh9gOrdwXV4vCjq9NWUtS0_nY4ZwrMAs9-aRJY/s809/Screenshot_2023-08-01-16-11-20-42_965bbf4d18d205f782c6b8409c5773a4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="572" data-original-width="809" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcwTBBKytQ4aSAuHGXcgiNroVHjQcwusjo2gjQB8kdxZCqKncFpqlj4ZrjQqXCx8IzZFSSfNxMMPyxEFlxQIhqUsPuy8nq9s__gsblvnCme_uk-0bFd_444pmzR8BjrXCBkb1K9Gy2b3mAxReUwsXg8Fh9gOrdwXV4vCjq9NWUtS0_nY4ZwrMAs9-aRJY/w400-h283/Screenshot_2023-08-01-16-11-20-42_965bbf4d18d205f782c6b8409c5773a4.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1ZuF14PN4GfbRSRJIIcuY8LviRLKuwkWkV9Bv9gWuXr-6u9ncpXwkruXL7FV6hL0P3wWfNnWgZvUF370uU632FKc5dTpKy2Q7WMsPIPiDnegXxM2wonf3va1j8YVJxXAfAMzLv1nLyviWe0KDsFZqjR0r_PLGgl3dTqjk-V3IOwtFR4V5h9ofAbIXFr9/s821/Screenshot_2023-08-01-16-11-55-57_965bbf4d18d205f782c6b8409c5773a4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="541" data-original-width="821" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1ZuF14PN4GfbRSRJIIcuY8LviRLKuwkWkV9Bv9gWuXr-6u9ncpXwkruXL7FV6hL0P3wWfNnWgZvUF370uU632FKc5dTpKy2Q7WMsPIPiDnegXxM2wonf3va1j8YVJxXAfAMzLv1nLyviWe0KDsFZqjR0r_PLGgl3dTqjk-V3IOwtFR4V5h9ofAbIXFr9/w400-h264/Screenshot_2023-08-01-16-11-55-57_965bbf4d18d205f782c6b8409c5773a4.jpg" width="400" /></a></div><br /><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">Heat oil in a kadai on medium heat and add fenugreek, mustard and urid dal. Allow the mustard seeds to splutter and add dried red chilli. Then add the onions, garlic cloves and sun dried berries. Saute well on medium heat. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGR0hnRFiQR7JSWTJwM2isBj5YLM4wTA9jC5H6K_jcKpMQgeoAL-w9rZ9vb1a_X8TACUCITO6uQOtMeCgmgFi01mVDNRA2_JIo8km1jUnZAjwBLAUvD1P9jl-AERXBwdnzD5XCVayKj9ibB06tU8UY_9RN65yKPK3yJ18KnirxhRQb9lghliSsVdBAhZm/s886/Screenshot_2023-08-01-16-12-48-16_965bbf4d18d205f782c6b8409c5773a4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="886" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGR0hnRFiQR7JSWTJwM2isBj5YLM4wTA9jC5H6K_jcKpMQgeoAL-w9rZ9vb1a_X8TACUCITO6uQOtMeCgmgFi01mVDNRA2_JIo8km1jUnZAjwBLAUvD1P9jl-AERXBwdnzD5XCVayKj9ibB06tU8UY_9RN65yKPK3yJ18KnirxhRQb9lghliSsVdBAhZm/w400-h270/Screenshot_2023-08-01-16-12-48-16_965bbf4d18d205f782c6b8409c5773a4.jpg" width="400" /></a></div><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">When the vathal is crisp, add the radish slices and curry leaves. Stir continuously for a few minutes on medium heat. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlDpzUiUMKjpjbRO_a_vP9BtEWWzwDx2Daufk5Ri_xA8OlIf8pReKEYm8SMUomOc2RtKh9MyroLfPadBiJAgtQP4d1GEkFKp93G-iADiJExkj-kS4-tTuL3pufUchgHlaMdECnPLbLvGc_z2O3LmyxGzitkbKtxIdo9taT0D4YdZZxKx7SrBi2rKHBCcK/s856/Screenshot_2023-08-01-16-13-02-32_965bbf4d18d205f782c6b8409c5773a4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="856" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlDpzUiUMKjpjbRO_a_vP9BtEWWzwDx2Daufk5Ri_xA8OlIf8pReKEYm8SMUomOc2RtKh9MyroLfPadBiJAgtQP4d1GEkFKp93G-iADiJExkj-kS4-tTuL3pufUchgHlaMdECnPLbLvGc_z2O3LmyxGzitkbKtxIdo9taT0D4YdZZxKx7SrBi2rKHBCcK/w400-h278/Screenshot_2023-08-01-16-13-02-32_965bbf4d18d205f782c6b8409c5773a4.jpg" width="400" /></a></div><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">At this stage, add the sambar powder and kuzhambu chilly powder. Stir it quickly for a few seconds. Now add the tamarind extract followed by salt and turmeric powder. Mix well. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcGM13mbZO0uRwaxJQNYEWCexHgWAVTN0K2Mjdfe7uZq3fh31u3C5YXvNUBcXmHnxcYMc6qZYYfKIDMpRJ9bj6i48JJwL8viLdsy1o_fbprBXxdhnkVS-sku2-0T0oCJLEjmM-3wb8HqcsuGad49R7rzyjDR896wiX2dTWfhUptdZT4Z4EbapxJqNiTH_/s829/Screenshot_2023-08-01-16-13-20-66_965bbf4d18d205f782c6b8409c5773a4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="611" data-original-width="829" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcGM13mbZO0uRwaxJQNYEWCexHgWAVTN0K2Mjdfe7uZq3fh31u3C5YXvNUBcXmHnxcYMc6qZYYfKIDMpRJ9bj6i48JJwL8viLdsy1o_fbprBXxdhnkVS-sku2-0T0oCJLEjmM-3wb8HqcsuGad49R7rzyjDR896wiX2dTWfhUptdZT4Z4EbapxJqNiTH_/w400-h295/Screenshot_2023-08-01-16-13-20-66_965bbf4d18d205f782c6b8409c5773a4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYw75KgK_T5wkThvBdZc8umlKVxR7-JrNONrYk0e8H2QEvO65kYbM3spSxa6u2oot7NyzL0HKL3BbrQcxnN86Q92vbxX7GSnD8UYnM5tzVHoy69m3s9hWa1g7H02QOtvFayVX1-k2IGUlEB3c-SI1fY3mmGgkqT7nEK5fAeefX6HxwVUjLS7K-bcehNYZ/s850/Screenshot_2023-08-01-16-13-32-43_965bbf4d18d205f782c6b8409c5773a4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="606" data-original-width="850" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYw75KgK_T5wkThvBdZc8umlKVxR7-JrNONrYk0e8H2QEvO65kYbM3spSxa6u2oot7NyzL0HKL3BbrQcxnN86Q92vbxX7GSnD8UYnM5tzVHoy69m3s9hWa1g7H02QOtvFayVX1-k2IGUlEB3c-SI1fY3mmGgkqT7nEK5fAeefX6HxwVUjLS7K-bcehNYZ/w400-h285/Screenshot_2023-08-01-16-13-32-43_965bbf4d18d205f782c6b8409c5773a4.jpg" width="400" /></a></div><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">Close it with a lid and cook for 10 minutes or until the radish slices turn soft. Finally, add the coconut milk along with 1/4 cup water. After a gentle boil, turn off the heat. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7z9kmp6RUzP_j8CK14xFxHe34YvLG59noP2XHJnuABkt2AW22GkmrZmebNcNobO4mqmipXc1KABbLC07DCU6_zu3KnqvW5d0wpXxBgmGNwN-6GjH7oRmejWr3IR2ivosTeHTNmAlHoRKibXaOjai_ewFfTZffN0XTrk8UHnBgDM48tuhzZu4wlht5Ew29/s848/Screenshot_2023-08-01-16-13-59-66_965bbf4d18d205f782c6b8409c5773a4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="588" data-original-width="848" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7z9kmp6RUzP_j8CK14xFxHe34YvLG59noP2XHJnuABkt2AW22GkmrZmebNcNobO4mqmipXc1KABbLC07DCU6_zu3KnqvW5d0wpXxBgmGNwN-6GjH7oRmejWr3IR2ivosTeHTNmAlHoRKibXaOjai_ewFfTZffN0XTrk8UHnBgDM48tuhzZu4wlht5Ew29/w400-h278/Screenshot_2023-08-01-16-13-59-66_965bbf4d18d205f782c6b8409c5773a4.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOObgBKn-96Ja7Q1VZ-D6W9Q6zdy5cWHEOzN080VU6yE3mchyJiXNOJvtbGJ53bWJ3700bNHgBXe3i1qH3m7uXyCMIjehzlGb45Mxsh5gNletlLFkTwbDN7Sutgf1pt2IynwORmUqy-JjGWB-lkPpzZKNoQR_JgXVT4Hlar_zHHVfu3140phXbx-QRRXSy/s834/Screenshot_2023-08-01-16-14-15-82_965bbf4d18d205f782c6b8409c5773a4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="834" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOObgBKn-96Ja7Q1VZ-D6W9Q6zdy5cWHEOzN080VU6yE3mchyJiXNOJvtbGJ53bWJ3700bNHgBXe3i1qH3m7uXyCMIjehzlGb45Mxsh5gNletlLFkTwbDN7Sutgf1pt2IynwORmUqy-JjGWB-lkPpzZKNoQR_JgXVT4Hlar_zHHVfu3140phXbx-QRRXSy/w400-h286/Screenshot_2023-08-01-16-14-15-82_965bbf4d18d205f782c6b8409c5773a4.jpg" width="400" /></a></div><br /><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;">Serve it hot with potato poriyal and appalam.<br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 25.4px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 25.4px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 17.41px;"> </span></p>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-88465296326817692742023-07-04T17:39:00.002+05:302023-07-04T17:41:23.918+05:30Raw Banana (Plantain) Pepper Curry - Vazhaikkai Milagu Curry<p><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">When I want to prepare quick side dishes for our lunch, mostly it is plantain poriyal or roast with some spices. Anything made with plantains is easy to cook within 10 minutes. All you need is a handful of easily available ingredients in our kitchen. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhS8iq-mShPfaB2Mrj160K8Jd45yAtYRmKC5V-l8muNSX33IiIGwTODqRETXQKtqxe0MgoDhhOrxZFeYQ95geKuJ3ZttBWkoti5kn20g2YTXomQAtVzEIMbfaFhsH9-vsu_MWjPJ4XMo1OpFXk3GWNLGCzki-jHyFU2zKmKEcfjMaanF3ECdkEPeRXjec-/s2424/462D81FC-614C-4EED-B893-C34EDC3E58AB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2424" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhS8iq-mShPfaB2Mrj160K8Jd45yAtYRmKC5V-l8muNSX33IiIGwTODqRETXQKtqxe0MgoDhhOrxZFeYQ95geKuJ3ZttBWkoti5kn20g2YTXomQAtVzEIMbfaFhsH9-vsu_MWjPJ4XMo1OpFXk3GWNLGCzki-jHyFU2zKmKEcfjMaanF3ECdkEPeRXjec-/w640-h360/462D81FC-614C-4EED-B893-C34EDC3E58AB.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">The first step while making any plantain dishes (except plantain puttu) is to put the plantain pieces in water to avoid discoloration. </div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">For most of the plantain dishes, the pieces should not be too thick or too thin. Don't overcook the plantains because the dishes will turn musshy. </div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">In this recipe black pepper adds a nice flavour, so do not reduce the quantity. I have added two garlic cloves and if you are preparing this dish during the fasting period you can skip it. A handful of fresh coconut adds a mild sweetness to this curry. Stir fry the dish until the plantain is coated well with the coconut pepper mixture and small brown spots start appearing in the plantains. </div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">Here is the link for Insta Reels for Raw Banana Pepper Curry </div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><a href="https://www.instagram.com/reel/CuOJ1epNTKY/?igshid=MmU2YjMzNjRlOQ==">Raw Banana Pepper Fry Insta Reel</a></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><p>Similar recipes</p><ul><li><b><a href="https://www.virundhombal.com/2019/12/vazhaikkai-thuvattal-nagercoil-raw.html">Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry </a></b></li><li><a href="https://www.virundhombal.com/2019/06/mithi-paavakai-poriyal-baby-bitter.html"><b>Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry </b></a></li><li><a href="https://www.virundhombal.com/2018/09/vazhaikkai-poriyal-raw-banana-plantain.html"><b>Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal </b></a></li><li><a href="https://www.virundhombal.com/2018/07/brinjal-egg-plant-stir-fry-kathirikkai.html"><b>Brinjal (Egg Plant) Stir Fry - Kathirikkai Poriyal </b></a></li><li><a href="https://www.virundhombal.com/2018/04/elephant-foot-yam-fry-senaikizhangu.html"><b>Elephant Foot Yam Stir Fry - Senaikizhangu Poriyal </b></a></li><li><a href="https://www.virundhombal.com/2018/03/potato-fry-urulaikizhangu-poriyal.html"><b>Potato Fry - Urulaikizhangu Poriyal </b></a><b> </b></li><li><b><a href="https://www.virundhombal.com/2018/04/carrot-puttu-carrots-with-onions-and.html">Carrot Puttu - Carrot Stir Fry </a></b></li><li><b><a href="https://www.virundhombal.com/2017/12/beetroot-stir-fryputtu.html">Beetroot Puttu - Beetroot Stir Fry </a></b></li><li><b><a href="https://www.virundhombal.com/2017/07/vazhaikkai-raw-bananaplantain.html">Vazhaikkai (Raw banana/Plantain) Puttu/Podimas </a></b></li><li><b><a href="https://www.virundhombal.com/2017/09/potato-puttupodimas.html">Potato puttu podimas - Urulaikizhangu Puttu </a></b></li><li><b><a href="https://www.virundhombal.com/2021/03/carrot-capsicum-stir-fry-low-calorie.html">Carrot Capsicum Stir Fry </a> </b></li><li><b><a href="https://www.virundhombal.com/2018/07/brinjal-egg-plant-stir-fry-kathirikkai.html">Brinjal (Egg Plant) Stir Fry </a> </b></li><li><b><a href="https://www.virundhombal.com/2018/06/yellow-pumpkin-stir-fry-poosanikai.html">Yellow Pumpkin Stir Fry </a> </b></li><li><b><a href="https://www.virundhombal.com/2018/04/cabbage-poriyal.htm">Cabbage Poriyal - Cabbage Stir Fry</a> </b></li></ul></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><b><span style="color: #660000;">Raw Banana (Plantain) Pepper Curry Recipe Details </span></b></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">Prep time : 5 minutes </div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">Cook time : 10 minutes </div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">Serves : 3</div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">Category: side dish </div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><b><span style="color: #660000;">Ingredients</span></b></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><ul style="text-align: left;"><li>1 plantain</li><li>1/4 tsp turmeric powder</li><li>1/2 tsp mustard and urid dal</li><li>few curry leaves</li><li>2 tbsp coconut oil</li><li>Salt to taste</li></ul></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><span style="color: #660000;"><b>For coconut masala</b></span></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><ul style="text-align: left;"><li>2 tbsp coconut</li><li>1 tsp peppercorns</li><li>1/2 tsp cumin</li><li>few curry leaves</li><li>2 garlic cloves</li></ul></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><b><span style="color: #660000;">Cooking Directions</span></b></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><ol style="text-align: left;"><li>Wash the plantain and cut both the ends. Peel the skin gently and cut them into cubes with medium thickness. </li><li>The plantain will quickly turn black so add it immediately to a vessel filled with water and salt. Add turmeric powder and cook the plantain on medium heat until soft. </li><li>Take a small chutney jar and grind the coconut, pepper, cumin, curry leaves and garlic cloves coarsely without any water.</li><li>When the plantains are cooked well, drain the water completely and transfer it to a bowl. Allow it to cool down for a few minutes.</li><li>Heat 2 tbsp coconut oil in a hard kadai and add the mustard, urid dal and curry leaves. Allow them to crackle and add the ground coconut paste and a few curry leaves. </li><li>Mix it well and fry them for a few minutes and add the cooked plantain. Gently mix the plantains with the coconut masala and cook on medium heat until crisp. Tasty Vazhaikkai milagu curry or thoran is ready now and transfer it to the serving dish.</li></ol></div>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-24913181447007720322023-07-02T18:31:00.008+05:302023-08-17T18:28:04.577+05:30Potato Kichadi (Kothsu) - Side Dish for Idli, Dosa and Ven Pongal <p>This is a simple home style kichadi or kothsu made with onions, tomatoes, potatoes and other basic ingredients. The recipe of this potato kichadi is an easy one pot dish and yet tastes so good. Nowadays, kichadis are excellent comfort food for the busy weekdays with different types of vegetables. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9AN2nD--bnP5km6bGdHJeRKrkiq1u6NooEKG0JVGQoHUlh-iVU1L3hvN3rLW1lhERgoTdmuaC5Iq_3guCaBpMI1es2qlXRMkZzmAREx-6fJ-LMUpuF9ICSxiOe45w6re1fmmUKI4kIkT3N3ZQQOBkCQylFBhZXwtDoYMTO1k-gAP8VBMFXEpW3-iuQ3q/s2363/D40F3658-299F-4AA3-9F17-DC993609825D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1399" data-original-width="2363" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9AN2nD--bnP5km6bGdHJeRKrkiq1u6NooEKG0JVGQoHUlh-iVU1L3hvN3rLW1lhERgoTdmuaC5Iq_3guCaBpMI1es2qlXRMkZzmAREx-6fJ-LMUpuF9ICSxiOe45w6re1fmmUKI4kIkT3N3ZQQOBkCQylFBhZXwtDoYMTO1k-gAP8VBMFXEpW3-iuQ3q/w640-h378/D40F3658-299F-4AA3-9F17-DC993609825D.jpeg" width="640" /></a></div><p>There are some most important tips to make the delicious kichadi to your taste. First of all, the kichadi needs to have the perfect texture. Usually for kichadi dishes we mash the cooked vegetables halfway leaving half of the vegetables in small chunks. This will give a perfect texture which is suitable for idli and dosa. But if you prefer a smooth consistency, you can blend it in a mixer jar or adding dals is an easy way to thicken the kichadi. In this recipe, we are using potato as it gives a creamy texture there is no need to add dals. For this kichadi a tablespoon of idli batter is added to make it thicker. Please do not add more than one tablespoon and also do not boil the kichadi long because it will entirely spoil the taste. In case if you are using more potatoes, you can omit it. Since kichadi dishes are prepared mildly with less spices, I advise to consume it fresh within 2 hours. All the kichadi dishes are easy to prepare when compared to chutney dishes. Thanks to Amudha Perimma once again for the wonderful recipe. Now let’s see how to prepare this Potato kichadi in detail. </p><p>Check out my other side dishes for idli and dosa</p><ul><li><a href="https://www.virundhombal.com/2020/06/brinjal-kichadi-side-dish-for-idli-dosa.html"><b>Brinjal Kichadi </b></a></li><li><a href="https://www.virundhombal.com/2017/12/brinjaleggplantkathirikkai-kichadi.html"><b>Brinjal Kichadi with Dal</b></a></li><li><a href="https://www.virundhombal.com/2017/04/puli-milagai-green-chilly-in-tamarind.html"><b>Puli Milagai</b></a></li><li><b><a href="https://www.virundhombal.com/2017/12/tomato-chutney.html">Tomato chutney</a><br /></b></li><li><a href="https://www.virundhombal.com/2017/01/tomatoonionthokku.html"><b>Tomato Onion Thokku</b></a></li><li><a href="https://www.virundhombal.com/2017/09/tomato-green-chilly-chutney.htm"><b>Tomato Chutney with green chillies</b></a></li><li><a href="https://www.virundhombal.com/2018/05/ridge-gourd-sambar-for-idly-and-dosa.html"><b>Ridge gourd Sambar</b></a></li><li><b><a href="https://www.virundhombal.com/2023/01/raw-papaya-kichadi-for-idli-and-dosa.html">Raw Papaya Kichadi </a></b></li><li><a href="https://www.virundhombal.com/2018/04/tiffin-sambar-sambar-for-idly-and-dosa.html"><b>Tiffin Sambar</b></a></li><li><b><a href="https://www.virundhombal.com/2023/03/easy-pumpkin-sambar-for-idli-and-dosa.html">Easy Pumpkin Sambar</a></b></li><li><a href="https://www.virundhombal.com/2020/11/puli-milagai-with-coconut-milk-side.html"><b>Puli Milagai with coconut milk </b></a></li><li><a href="https://www.virundhombal.com/2020/07/brinjal-chutney-with-black-urid-dal.html"><b>Brinjal chutney with black urid dal </b></a></li><li><a href="https://www.virundhombal.com/2020/03/ridge-gourd-chutney-peerkangai-chutney.html"><b>Ridge Gourd Chutney - Peerkangai Chutney </b></a></li><li><a href="https://www.virundhombal.com/2018/03/small-onion-chutney-with-black-urid-dal.html"><b>Small onion chutney with black urid dal</b></a></li><li><a href="https://www.virundhombal.com/2018/01/coconut-chutney-with-red-chillies.html"><b>Coconut chutney with red chillies</b></a></li><li><a href="https://www.virundhombal.com/2018/01/coconut-chutney-with-green-chillies.html"><b>Coconut chutney with green chillies</b></a></li><li><a href="https://www.virundhombal.com/2018/04/brinjal-eggplant-chutney-with-red.html"><b>Brinjal chutney with red chillies</b></a></li><li><a href="https://www.virundhombal.com/2021/05/instant-tiffin-sambar-tiffin-sambar.html"><b>Instant Tiffin Sambar</b></a></li><li><b><a href="https://www.virundhombal.com/2021/11/easy-tiffin-sambar-quick-hotel-style.html">Easy Tiffin Sambar </a></b></li><li><b><a href="https://www.virundhombal.com/2021/10/onion-tomato-chutney-chettinad-onion.html">Chettinad Onion Tomato Chutney </a></b></li></ul><div>Here is the video link </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/AhUEyoRgy8U" width="320" youtube-src-id="AhUEyoRgy8U"></iframe></div><br /><div><br /></div><p><span style="font-size: large;">Potato Kichadi (Kothsu) Recipe Details</span></p><p style="text-align: left;">Prep time : 10 minutes<br />Cook time : 20 minutes<br />Serves : 3<br />Category : side dish </p><p><b><span style="color: #660000;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1 onion</li><li>2 green chilli</li><li>1 tomato</li><li>1 potato</li><li>1 tbsp grated coconut </li><li>1/4 tsp turmeric powder</li><li>1/2 tsp red chilli powder</li><li>1/2 tsp asafoetida powder</li><li>1/2 tsp mustard and urid dal</li><li>2 broken red chilli</li><li>1 tbsp idly batter </li><li>few curry leaves</li><li>few coriander leaves </li><li>salt to taste</li><li>2 tbsp oil </li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions </span></b></p><p>Wash and peel the potatoes. Cut them into cubes and keep it in the water to avoid discoloration. Chop onion, tomato and slit the green chilly.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrgm7wmRzHmc3pHAaLz1jAwFfwmjNlOOMuXmI6_74q9l_4K7P8-b14eYwcOffMHV0QgTGdNgLzZf9RfrFy8oO0ahmUOe2fXL2BvJve7favikrfOAdNjreF159rNCwqH-txQQA0o5ombZ7MAaoWVvuFXfaoqyRnrg2soBdxLumHdv9qLHqhivpJmZVlVRW/s3150/IMG_20230701_070654.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2080" data-original-width="3150" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrgm7wmRzHmc3pHAaLz1jAwFfwmjNlOOMuXmI6_74q9l_4K7P8-b14eYwcOffMHV0QgTGdNgLzZf9RfrFy8oO0ahmUOe2fXL2BvJve7favikrfOAdNjreF159rNCwqH-txQQA0o5ombZ7MAaoWVvuFXfaoqyRnrg2soBdxLumHdv9qLHqhivpJmZVlVRW/w400-h264/IMG_20230701_070654.jpg" width="400" /></a></div><p><br /></p><p> Take a pressure cooker or pan and add oil. Add mustard, urid dal and broken red chillies. Allow them to splutter and add the onions and green chillies. Saute well. When the onions turn soft add the tomato and curry leaves. Saute well for a few minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrTmdiabz88tU7S1IOFdPk-IReRj-XjcgYP96UfL_WvfTbydLVImx5qBPzqjsUlIABC1pLeaZCCtS-oWFVP5Bg8sT6rJTSFG7adn97va6Y5347TOVCopV1fjS1il8xFJgeCCixl1yED-W4aXukKa1B0zYnMMJ2pl1zOLmqyEle_uE41yZWw8eMEwIjeYS/s863/Screenshot_2023-07-02-18-20-05-25_965bbf4d18d205f782c6b8409c5773a4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="596" data-original-width="863" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrTmdiabz88tU7S1IOFdPk-IReRj-XjcgYP96UfL_WvfTbydLVImx5qBPzqjsUlIABC1pLeaZCCtS-oWFVP5Bg8sT6rJTSFG7adn97va6Y5347TOVCopV1fjS1il8xFJgeCCixl1yED-W4aXukKa1B0zYnMMJ2pl1zOLmqyEle_uE41yZWw8eMEwIjeYS/w400-h276/Screenshot_2023-07-02-18-20-05-25_965bbf4d18d205f782c6b8409c5773a4.jpg" width="400" /></a></div><p><br /></p><p>Next, add the potatoes and stir well with the onions. Add turmeric powder and red chilli powder. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8L51P1ptNQZQSUrfWJK-Up_l8oUH1cWbR697qxWX5kzftDTPvAD1iIzDuiCLlMYBgPWB_0owOxPjOaWEuVuXf4yEgcganfoG8zXuMy_QFoN6kv2WxJC_VcHKFxQwYNiDSozHtUHe5HwCk8RKKZgcjzLcEaoyZFObzi3NTImG1UKX8tEAjVWsp0_6yioPA/s878/Screenshot_2023-07-02-18-20-58-17_965bbf4d18d205f782c6b8409c5773a4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="610" data-original-width="878" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8L51P1ptNQZQSUrfWJK-Up_l8oUH1cWbR697qxWX5kzftDTPvAD1iIzDuiCLlMYBgPWB_0owOxPjOaWEuVuXf4yEgcganfoG8zXuMy_QFoN6kv2WxJC_VcHKFxQwYNiDSozHtUHe5HwCk8RKKZgcjzLcEaoyZFObzi3NTImG1UKX8tEAjVWsp0_6yioPA/w400-h278/Screenshot_2023-07-02-18-20-58-17_965bbf4d18d205f782c6b8409c5773a4.jpg" width="400" /></a></div><p>Pour 2 cups of water and mix well. Add required salt and pressure cook for 3 to 4 whistles. </p><p>Allow the pressure to settle down naturally and open the pressure cooker. Mash the cooked mixture slightly and turn on the gas.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfySEoZgKJcpCw3BVNzMeyL7abUk5MJEa51W8WjxBmL-qrvP-t5oVqQkHn7erHRbph5N9beLfAKh3k64TIgL6TSI-vCbglkHU3zB8DJ_YN3hdSPaMH5zldmVrJyS4wVX2SWGbUZsCzZFPULibp18QYqlofE5WN8CmC0ZSNwLUlcLgWHV1Ug0yUcIVp6ekC/s857/Screenshot_2023-07-02-18-21-23-11_965bbf4d18d205f782c6b8409c5773a4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="857" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfySEoZgKJcpCw3BVNzMeyL7abUk5MJEa51W8WjxBmL-qrvP-t5oVqQkHn7erHRbph5N9beLfAKh3k64TIgL6TSI-vCbglkHU3zB8DJ_YN3hdSPaMH5zldmVrJyS4wVX2SWGbUZsCzZFPULibp18QYqlofE5WN8CmC0ZSNwLUlcLgWHV1Ug0yUcIVp6ekC/s320/Screenshot_2023-07-02-18-21-23-11_965bbf4d18d205f782c6b8409c5773a4.jpg" width="320" /></a></div><p><br /></p><p>Add asafoetida powder, grated coconut and 1 tbsp idly batter. The kichadi should be thin, so add some more water and mix well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7fhma0UwCJOEcRVZ2k1_kZe6aVf6S9xBS89062Gxi11mW8fa20lkUeFGvwoNK7W5FDzajVHpom46HIazf3THsmSD3JUBjP9IrNrD708zgKbXED1J6QuBWcjqlP1VVtvuHDSwldKruoX_OA-vA_gO1sBAd6RxRR-XPQpOpWKxq5RPEXqCefDx-sCX62Jo/s877/Screenshot_2023-07-02-18-22-36-50_965bbf4d18d205f782c6b8409c5773a4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="603" data-original-width="877" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7fhma0UwCJOEcRVZ2k1_kZe6aVf6S9xBS89062Gxi11mW8fa20lkUeFGvwoNK7W5FDzajVHpom46HIazf3THsmSD3JUBjP9IrNrD708zgKbXED1J6QuBWcjqlP1VVtvuHDSwldKruoX_OA-vA_gO1sBAd6RxRR-XPQpOpWKxq5RPEXqCefDx-sCX62Jo/w400-h275/Screenshot_2023-07-02-18-22-36-50_965bbf4d18d205f782c6b8409c5773a4.jpg" width="400" /></a></div><p><br /></p><p>Boil the kichadi on low heat for 3 minutes and add finely chopped coriander leaves. Turn off the heat. Serve it hot with idli, dosa or ven pongal. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUT0zw1xP9gPO_h17E-OAIlMW0yjvn2PSyj4oTHV9k_48IKFpNF4x23u5L5FQmghrrDzKeiRUz8CoKOUSFQEZ6NA1zDYPYRMV9Rbfzu_Kn8RlQS_MHTnaWQgcTD6-par7OSY7gm-HDvqj5z9-6v5GD51WE28t9moB3g7Y6q4x673fpY9aAXg8wr0ELtM3/s838/Screenshot_2023-07-02-18-22-53-54_965bbf4d18d205f782c6b8409c5773a4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="838" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUT0zw1xP9gPO_h17E-OAIlMW0yjvn2PSyj4oTHV9k_48IKFpNF4x23u5L5FQmghrrDzKeiRUz8CoKOUSFQEZ6NA1zDYPYRMV9Rbfzu_Kn8RlQS_MHTnaWQgcTD6-par7OSY7gm-HDvqj5z9-6v5GD51WE28t9moB3g7Y6q4x673fpY9aAXg8wr0ELtM3/w400-h286/Screenshot_2023-07-02-18-22-53-54_965bbf4d18d205f782c6b8409c5773a4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Quick, easy and delicious potato kichadi. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1jOyItQ7N0ZoPjfTX9ZAIxGnI6T694Gw16-8EVrM1GxMiaKU77nkk9pp0Cbj-UgXmCokqtJCv380RY2EcW1xqa2eCclLdQZgFI19aYJ99v7SyE9kaBhjpyKZVfP8F_st0DztHxKN8yo52BvK1uY0OVBAEw1XskFGstdBmtlE824aZGXc5Mje3hu3yWxz/s2248/00D2A4CF-F7A9-4CAA-8B9A-E5744F016962.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1471" data-original-width="2248" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1jOyItQ7N0ZoPjfTX9ZAIxGnI6T694Gw16-8EVrM1GxMiaKU77nkk9pp0Cbj-UgXmCokqtJCv380RY2EcW1xqa2eCclLdQZgFI19aYJ99v7SyE9kaBhjpyKZVfP8F_st0DztHxKN8yo52BvK1uY0OVBAEw1XskFGstdBmtlE824aZGXc5Mje3hu3yWxz/w640-h418/00D2A4CF-F7A9-4CAA-8B9A-E5744F016962.jpeg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-18632299509730671282023-06-12T21:16:00.001+05:302023-06-12T21:19:00.225+05:30Crispy Capsicum Onion Pakoda - Quick Evening Snack Recipes <p><span style="-webkit-text-size-adjust: auto;">Capsicum onion pakoda is an easy tea time snack made using onions, capsicum, besan flour, rice flour, chilli powder and garlic. When we were in the US, I frequently prepared these pakodas with tri-colored capsicums as a starter for potluck parties. This pakoda tastes yum with our meals also. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2XQ4qsCp-LDpovm-b-8XMa7JtmB1dce07hQi0EP8wjpmWcoK3mF1Ii3fbaQWfJaXoV-go9jgF6rkRz9PDBN61e__cfk1qIGcZ359UVkVDYeoDxurLzHevD9WL_eK579y_w9slN-huG29_M-e7m8CY8oBVnma2ThgcFzwxTtQbtArkUtBdc2o88Cz9w/s2227/51DB65FA-88D7-4583-90B7-7540D1687D99.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1485" data-original-width="2227" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2XQ4qsCp-LDpovm-b-8XMa7JtmB1dce07hQi0EP8wjpmWcoK3mF1Ii3fbaQWfJaXoV-go9jgF6rkRz9PDBN61e__cfk1qIGcZ359UVkVDYeoDxurLzHevD9WL_eK579y_w9slN-huG29_M-e7m8CY8oBVnma2ThgcFzwxTtQbtArkUtBdc2o88Cz9w/w640-h426/51DB65FA-88D7-4583-90B7-7540D1687D99.jpeg" width="640" /></a></div><br /><span style="-webkit-text-size-adjust: auto;"><br /></span><p></p><div dir="auto" style="-webkit-text-size-adjust: auto;">To make onion capsicum pakoda, you need to cut them uniformly. You need to cut the onions and capsicums into slightly thicker pieces. Discard all the seeds and the thin white layer in the capsicums and then slice them equally. After slicing the onions and capsicums you are left with just mixing the flour, chilly powder, crushed garlic and frying it until crispy and golden. Now let's see how to make this onion capsicum pakoda with step by step pictures. </div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><p>Check out my other Evening Snacks Recipes</p><ul><li><a href="https://www.virundhombal.com/2018/04/plantain-bajji-vazhaikkai-bajji.html">Vazhaikkai (Plantain) Bajji </a></li><li><a href="https://www.virundhombal.com/2018/11/cauliflower-fry.html">Cauliflower Fry </a> </li><li><a href="https://www.virundhombal.com/2017/08/nullikai-urundaiurid-dal-balls.html">Nullikai urundai - Urid dal balls</a></li><li><a href="https://www.virundhombal.com/2018/08/kara-vadai-pattani-paruppu-yellow-split.html">Kara Vadai - Pattani Paruppu (Yellow Split Peas) Bonda</a></li><li><a href="https://www.virundhombal.com/2018/07/sabudana-vada-javarisi-vadai.html">Sabudana Vada - Javarisi Vadai</a></li><li><a href="https://www.virundhombal.com/2017/10/ulundha-vadai.html">Ulundha Vada </a></li><li><a href="https://www.virundhombal.com/2019/08/tapioca-bonda-maravalli-kizhangu-bonda.html">Tapioca Bonda </a></li><li><a href="https://www.virundhombal.com/2019/10/bonda-urad-dal-bonda.html">Urad dal Bonda</a></li><li><a href="https://www.virundhombal.com/2020/03/onion-pakoda-crispy-tea-kadai-onion.html">Onion Pakoda</a></li><li><a href="https://www.virundhombal.com/2020/05/potato-bonda-aloo-bonda-quick-evening_13.html">Potato Bonda - Aloo Bonda</a></li><li><a href="https://www.virundhombal.com/2021/10/potato-65-aloo-65-potato-snacks-recipes.html">Potato 65 - Aloo 65</a></li><li><a href="https://www.virundhombal.com/2022/03/pazham-pori-nenthram-pazham-pori-quick.html">Pazham Pori - Nenthram Pazham Pori</a></li><li><a href="https://www.virundhombal.com/2022/04/onion-thool-bajji-vengaya-thool-bajji.html">Onion Thool Bajji</a></li></ul></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/FU57a0EHlrw" width="320" youtube-src-id="FU57a0EHlrw"></iframe></div><br /><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><b><span style="font-size: large;">Capsicum Onion Pakoda Recipe Details </span></b></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><b>Ingredients</b></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><ul style="text-align: left;"><li>2 capsicum</li><li>2 onion </li><li>5 garlic pods (crushed)</li><li>3/4 tsp chilly powder</li><li>1/4 tsp turmeric powder</li><li>1 cup besan flour</li><li>1 tbsp rice flour</li><li>few coriander leaves</li><li>few curry leaves</li><li>Salt to taste </li><li>Oil for frying</li></ul></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><b><br /></b></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><b>Cooking Directions </b></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;">Wash the capsicum and remove the stem. Cut in half and remove the seeds completely. Slice them lengthwise with medium thickness because I enjoy a crunch in the capsicum slices. Peel the onion and slice into strips. </div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuqMKW-MIe1eAr9ohyL5z_EHlqM3n8iqEX06LZF78wYvzApdi8yBrk7ZiS4lIFIjasXatkezc6gSiKjbYC7vb1nUC9tFihj3v_-iHaOrACFv-4h6bdJT8xNVOmum-7ySJnM5NHmir8aaCLQuP5OfRs-nAqn_Jot-6gA9J3q57bWRQBjxFl8nygJRCjQ/s1536/82E00F43-B8AB-4DC6-BAB5-75E702728BBE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="866" data-original-width="1536" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuqMKW-MIe1eAr9ohyL5z_EHlqM3n8iqEX06LZF78wYvzApdi8yBrk7ZiS4lIFIjasXatkezc6gSiKjbYC7vb1nUC9tFihj3v_-iHaOrACFv-4h6bdJT8xNVOmum-7ySJnM5NHmir8aaCLQuP5OfRs-nAqn_Jot-6gA9J3q57bWRQBjxFl8nygJRCjQ/w400-h225/82E00F43-B8AB-4DC6-BAB5-75E702728BBE.jpeg" width="400" /></a></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;">Take a mixing bowl and add capsicum, onions, besan flour, rice flour, chilly powder, turmeric powder, crushed garlic, chopped coriander leaves, curry leaves and salt. </div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimH9aMU8a90A9xu8_qeGzTlmvH-J5bx2Y02wZc6Pdnrcrn5cqNtHJqzDeLfuJAGpS3DxIEaMxfj7vG4WeRlBhCNaP-MGl3LPxVC7sYbBRZ1M39l4HvThO9VyEAeBgSLYxbyyvWrd6-YqljhOlT16ZdXL3EWvlZuaSXVht3JFK1Wil7X7yP8VJ9n-zf2Q/s1536/05B61D85-C01F-4E14-8F7D-B0FF523FB734.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="868" data-original-width="1536" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimH9aMU8a90A9xu8_qeGzTlmvH-J5bx2Y02wZc6Pdnrcrn5cqNtHJqzDeLfuJAGpS3DxIEaMxfj7vG4WeRlBhCNaP-MGl3LPxVC7sYbBRZ1M39l4HvThO9VyEAeBgSLYxbyyvWrd6-YqljhOlT16ZdXL3EWvlZuaSXVht3JFK1Wil7X7yP8VJ9n-zf2Q/w400-h226/05B61D85-C01F-4E14-8F7D-B0FF523FB734.jpeg" width="400" /></a></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;">Combine all the ingredients well until the besan flour sticks to the capsicum and onion. </div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzTEefuhPKR4Gwgc72mLE3GpH8FEEMw56picONgAvLGRBtsOHE3wOd541VFcXE8lQqy2LT0RMCOcnsXvIiqRIIpdZxl_CBBPidI9DN5Vak1N5tiRLDoswEPMjN8-VjZB2c40bi3oWcOOBrr5kaMXgrA6if7PRMsNEVDBLtK8pB9zGr-UZH_fSllHt_A/s1536/CA8D0F8A-F3AE-43A2-869B-9B4A8EADEA85.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="850" data-original-width="1536" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzTEefuhPKR4Gwgc72mLE3GpH8FEEMw56picONgAvLGRBtsOHE3wOd541VFcXE8lQqy2LT0RMCOcnsXvIiqRIIpdZxl_CBBPidI9DN5Vak1N5tiRLDoswEPMjN8-VjZB2c40bi3oWcOOBrr5kaMXgrA6if7PRMsNEVDBLtK8pB9zGr-UZH_fSllHt_A/w400-h221/CA8D0F8A-F3AE-43A2-869B-9B4A8EADEA85.jpeg" width="400" /></a></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;">Now add water little by little and mix everything well. Make sure not to pour a lot of water. </div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbylLZa3h3UklhaItZwpxI2ymPZEGQxi-_ey1n58jBUtgPPv0V4zTvF8UpbX3MhojUHHPdbr3sHCDGK-zM3gjITbXMIGZLwxCsGa2wJgZ5BiygJ-LTfoby9_syIjQg-qNfXzAbAXmSveWbSwujRFjUFGg7q3TV7d9gGZyhKpvf9qyKHRYZyEtSv1kCQ/s1536/DC990FE0-E2F5-4D57-B94E-1D7C55264A75.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="871" data-original-width="1536" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbylLZa3h3UklhaItZwpxI2ymPZEGQxi-_ey1n58jBUtgPPv0V4zTvF8UpbX3MhojUHHPdbr3sHCDGK-zM3gjITbXMIGZLwxCsGa2wJgZ5BiygJ-LTfoby9_syIjQg-qNfXzAbAXmSveWbSwujRFjUFGg7q3TV7d9gGZyhKpvf9qyKHRYZyEtSv1kCQ/w400-h226/DC990FE0-E2F5-4D57-B94E-1D7C55264A75.jpeg" width="400" /></a></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;">Heat oil in a kadai on medium heat. Take a small portion of the dough with your fingers and drop the mixture in batches. After a few minutes, turn the pakodas to fry evenly on all sides. Deep fry the pakodas till golden brown. Strain oil and serve hot with a cup of hot tea. </div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocH-ZDaYBTa2K0bEmhF_Fnrg73daTLpNItrgTnOS5zMtNqutetLihPloxlMPuDC3PIGO4rkKZRalwXKmZhLPuapOif-qOQA7BdpMc2tDw21z3Ei35ixqAir04OhOcOn0p4mgBNymTlTCwlEoruWfSyqRV89apYeLDoXdCKRksz74Q4iARYRTZmj4puw/s1536/402E3BEB-6117-4BE4-87D7-DAAA28C9E77F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="863" data-original-width="1536" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocH-ZDaYBTa2K0bEmhF_Fnrg73daTLpNItrgTnOS5zMtNqutetLihPloxlMPuDC3PIGO4rkKZRalwXKmZhLPuapOif-qOQA7BdpMc2tDw21z3Ei35ixqAir04OhOcOn0p4mgBNymTlTCwlEoruWfSyqRV89apYeLDoXdCKRksz74Q4iARYRTZmj4puw/w400-h225/402E3BEB-6117-4BE4-87D7-DAAA28C9E77F.jpeg" width="400" /></a></div><br /><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div><div dir="auto" style="-webkit-text-size-adjust: auto;"><br /></div>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-26696236833860431622023-06-07T18:27:00.005+05:302023-08-24T20:58:50.555+05:30Little Millet Payasam - Saamai Rice Payasam - Millet Recipes - Desserts with Jaggery<p><span style="font-size: medium;"><span face="Arial, Helvetica, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Little millet payasam - Generally for millet dishes you don't need to spend hours and hours in your kitchen. From sweets to one pot dishes, millets require very less time when compared to other dishes. Today we are going to see a simple payasam with little millets which exactly takes just 30 minutes. It's made with little millet, jaggery, milk, cashew nuts and ghee. </span></span></p><p><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQF7VYvArrn938kh8kp2trPXGa5OaF7cpSOmHCDPN-akgnX3qFEqUhq-_A0w9mXwB89qp5MPcsQTMV3W-Avw3xQCHc9gbB3y7FGTyiRMbYdoiYOK66Dh41RfLVCQvpOg2Ie-MbGai-9LWQN7d1C7YSGRpSjQYNFmzhJCApb6Y1bSoupsMx0lJTMxlbA/s6000/SaamaiPayasam_1-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQF7VYvArrn938kh8kp2trPXGa5OaF7cpSOmHCDPN-akgnX3qFEqUhq-_A0w9mXwB89qp5MPcsQTMV3W-Avw3xQCHc9gbB3y7FGTyiRMbYdoiYOK66Dh41RfLVCQvpOg2Ie-MbGai-9LWQN7d1C7YSGRpSjQYNFmzhJCApb6Y1bSoupsMx0lJTMxlbA/w640-h426/SaamaiPayasam_1-01.jpeg" width="640" /></a></span></div><span><br /><span face="Arial, Helvetica, sans-serif" style="background-color: white;"><div style="color: #222222; font-size: large;">There are two ways you can cook the millets. First one is pressure cooking the millets and the second one is cooking the millets directly in the vessel. To keep it simple, I have cooked the millets in the pressure cooker. Millet payasams could be made with any variety of milk as you like. I made it with full cream milk. You can also use skimmed milk, coconut milk or toned milk. All of these options result in creamy payasam. As this is a healthy dish, I prefer jaggery for this payasam. The plain white sugar also will taste good for this payasam. The final dish had a texture of thick payasam. If you want the payasam in thinner consistency just increase the quantity of the milk. Now let's see how to prepare healthy Little millet payasam with step by step instructions.</div><div style="color: #222222; font-size: large;"><br /></div><div><div class="separator" style="clear: both; color: black; font-size: medium;">Check out my other Prasadham Recipes</div><div class="separator" style="clear: both; color: black; font-size: medium;"><br /></div><div dir="auto"><ul><li style="color: black; font-size: medium;"><a href="https://www.virundhombal.com/2018/07/maa-vilakku.html"><b>Maa Vilakku</b></a></li><li style="color: black; font-size: medium;"><a href="https://www.virundhombal.com/2018/04/aval-payasam-rice-flakes-kheer-with.html"><b>Aval Payasam</b></a></li><li style="color: black; font-size: medium;"><a href="https://www.virundhombal.com/2018/03/arisi-paruppu-payasam-moong-dal-and.html"><b>Rice Payasam</b></a></li><li style="color: black; font-size: medium;"><a href="https://www.virundhombal.com/2017/08/moong-dal-payasam.html"><b>Moong dal Payasam</b></a></li><li style="color: black; font-size: medium;"><a href="https://www.virundhombal.com/2017/01/kaikuthal-arisi-brown-rice-sweet-pongal.html"><b>Brown rice Sweet Pongal</b></a></li><li style="color: black; font-size: medium;"><a href="https://www.virundhombal.com/2017/09/moong-dalgreen-gram-sweet-sundal.html"><b>Green gram Sweet Sundal</b></a></li><li style="color: black; font-size: medium;"><a href="https://www.virundhombal.com/2018/08/sarkkarai-pongal-sweet-pongal.html"><b>Sarkkarai Pongal - Sweet Pongal</b></a></li><li style="color: black; font-size: medium;"><b><a href="https://www.virundhombal.com/2019/07/paal-payasam-milk-kheer.html">Paal Payasam - Milk Kheer </a></b></li><li style="color: black; font-size: medium;"><a href="https://www.virundhombal.com/2021/08/samba-aval-sarkkarai-pongal-red-rice.html"><b>Samba Aval Sarkkarai Pongal</b></a></li><li><b><a href="https://www.virundhombal.com/2022/02/kalkandu-pongal-kalkandu-sadham-rock.html">Kalkandu Pongal - Kalkandu Sadham</a></b></li><li><a href="https://www.virundhombal.com/2018/03/arisi-paruppu-payasam-moong-dal-and.htm"><b>Arisi Paruppu (Rice and Dal) Payasam </b></a></li><li><a href="https://www.virundhombal.com/2018/04/aval-payasam-rice-flakes-kheer-with.html"><b>Aval Payasam</b></a></li><li><a href="https://www.virundhombal.com/2019/03/adai-pradaman-adai-payasam-kerala-style.html"><b>Adai Pradaman</b></a></li><li><a href="https://www.virundhombal.com/2017/12/semiya-javarisi-payasam.html"><b>Semiya javarisi Payasam</b></a></li><li><a href="https://www.virundhombal.com/2018/08/kadalai-paruppu-payasam-chana-dal-kheer.html"><b>Kadalai Paruppu Payasam </b></a></li><li><a href="https://www.virundhombal.com/2020/02/nenthram-pazham-payasam-kerala-style.html"><b>Nenthram Pazham Payasam</b></a></li></ul></div></div><div style="color: #222222;"><b><span style="font-size: large;">Here is the video link for Little Millet Payasam </span></b></div><div style="color: #222222; font-size: large;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/wW-VjBL4-Ng" width="320" youtube-src-id="wW-VjBL4-Ng"></iframe></div><br /><div style="color: #222222; font-size: large;"><br /></div><div style="color: #222222;"><span style="font-size: large;"><b><br /></b></span></div><div style="color: #222222;"><span style="font-size: large;"><b>Little Millet Payasam - Saamai Rice Payasam Recipe Details</b></span></div><div style="color: #222222; font-size: large;"><br /></div><div style="color: #222222; font-size: large;">Prep time : 10 minutes</div><div style="color: #222222; font-size: large;">Cook time : 20 minutes</div><div style="color: #222222; font-size: large;">Serves : 4</div><div style="color: #222222; font-size: large;">Category : dessert</div><div style="color: #222222; font-size: large;"><br /></div><div style="color: #222222; font-size: large;"><br /></div><div style="font-size: large;"><b><span style="color: #660000;">Ingredients</span></b></div><div style="color: #222222; font-size: large;"><br /></div><div style="color: #222222; font-size: large;"><ul style="text-align: left;"><li>1 cup little millet</li><li>1.5 to 2 cup unrefined cane sugar or powdered jaggery</li><li>1 cup milk</li><li>2.5 cups water</li><li>2 tsp ghee</li><li>7 cashew nuts</li></ul></div><div style="color: #222222; font-size: large;"><br /></div><div style="font-size: large;"><b><span style="color: #660000;">Cooking Directions</span></b></div><div style="color: #222222; font-size: large;"><br /></div><div style="color: #222222; font-size: large;">1. The first step in making little millet payasam is roasting the millets. My Grandma told me to pre-wash the millets 2 to 3 times in cold water and then we have to spread them in a white cloth to dry for 5 hours. When the millets are completely dry, store them in an airtight container. This process is very helpful for me to cook easily plus it tastes good. Because if the millets are not rinsed thoroughly, your cooked millets will taste slightly bitter. </div><div style="color: #222222; font-size: large;"><br /></div><div style="color: #222222; font-size: large;"><br /></div><div style="color: #222222; font-size: large;">2. Heat a heavy bottomed kadai and add the little millets. Dry roast the millets on medium heat for 5 minutes. Turn off the heat and allow them to cool down. </div><div style="color: #222222; font-size: large;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKf1rnrWYZ8DSVuO-R1PqhIahLTNVL8ki9qc6ryt5b95XR2thn1E7IsrZVzicW1-wjqcvfv2PEPySX4125Zhul7wpj9V_b4GCBPJszFPxb__pm2bVua5WxCjYCscHuTU_iVySXAChLbLud_1Kv7DmgUxUpsvmh7WMlICvT5nECpAFuodAA7X_kyUmiQ/s1459/IMG_6507.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="861" data-original-width="1459" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKf1rnrWYZ8DSVuO-R1PqhIahLTNVL8ki9qc6ryt5b95XR2thn1E7IsrZVzicW1-wjqcvfv2PEPySX4125Zhul7wpj9V_b4GCBPJszFPxb__pm2bVua5WxCjYCscHuTU_iVySXAChLbLud_1Kv7DmgUxUpsvmh7WMlICvT5nECpAFuodAA7X_kyUmiQ/w400-h236/IMG_6507.jpg" width="400" /></a></div><br /><div style="color: #222222; font-size: large;">3. I have used pre washed millets, so directly adding it to the pressure cooker. (After roasting the millets, rinse it for 2 to 3 times and add it to the pressure cooker). Pour 2.5 cups water and pressure cook for 3 whistles on medium heat. Allow the pressure to settle down naturally.</div><div style="color: #222222; font-size: large;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0BiEESSgcuJtRI8fdWOB6-A0yTWuAmPNX8EnSJyj8yrJigzZ-06yzMeOavxzQ-xPI7wwz4AfB7lb-J71J10EZePNK49mmB5IraCWT-0rubJ8N2gMHUPP7rn_qZ6-jq0KE7RAXLTnsLdGMNrt9PqPs15Ub4k0CXWTtC8rmGlo1sR7p4xBc4XVPRoHIg/s1365/IMG_6508.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="1365" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0BiEESSgcuJtRI8fdWOB6-A0yTWuAmPNX8EnSJyj8yrJigzZ-06yzMeOavxzQ-xPI7wwz4AfB7lb-J71J10EZePNK49mmB5IraCWT-0rubJ8N2gMHUPP7rn_qZ6-jq0KE7RAXLTnsLdGMNrt9PqPs15Ub4k0CXWTtC8rmGlo1sR7p4xBc4XVPRoHIg/w400-h250/IMG_6508.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8D_T37UduuZ6so-VSVGl1Yu0tU_tjC1CiKA9_tJW4yPuZM02knsNWTFsp5T3CmmMhNsogk7M8LFAOVM65X49fZBeLD31CLGwxDp8RcAAWC-emoe0pekP-dhlPTDjt8jW-UCwIQd1ZgqQ6_Gdy7lKLL3hbR9JvE9gCAPzj_x88AnbEbu8nr07Lk-3qQ/s1299/IMG_6511.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="1299" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8D_T37UduuZ6so-VSVGl1Yu0tU_tjC1CiKA9_tJW4yPuZM02knsNWTFsp5T3CmmMhNsogk7M8LFAOVM65X49fZBeLD31CLGwxDp8RcAAWC-emoe0pekP-dhlPTDjt8jW-UCwIQd1ZgqQ6_Gdy7lKLL3hbR9JvE9gCAPzj_x88AnbEbu8nr07Lk-3qQ/w400-h263/IMG_6511.jpg" width="400" /></a></div><br /><div style="color: #222222; font-size: large;"><br /></div><div style="color: #222222; font-size: large;">4. Now add unrefined cane sugar or powdered jaggery. Add 1/4 cup water. I used 2 cups of unrefined cane sugar. However, you can adjust the amount of sweetener based on your preference. When the jaggery melts, reduce the heat to low and add the cooked little millets along with cardamom powder(optional). Mix well. </div><div style="color: #222222; font-size: large;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1EfbxEN3E8jAFCruOeToyqB7pKX612rFMRKSqBnUMmREBXqDx8-WPcqd3yv8HO0DdRmJ8wXEEuEQp1ktG99fAH5vNig2yuXGBPKq_KPAeYYx4UPAJ5fLGSsaBkOZij8yGlhEzpFc1AqO_2Y6If2SeR17T_y716W400TSBa2pJKrGxp10bAhAbTsU5g/s1297/IMG_6510.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="859" data-original-width="1297" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1EfbxEN3E8jAFCruOeToyqB7pKX612rFMRKSqBnUMmREBXqDx8-WPcqd3yv8HO0DdRmJ8wXEEuEQp1ktG99fAH5vNig2yuXGBPKq_KPAeYYx4UPAJ5fLGSsaBkOZij8yGlhEzpFc1AqO_2Y6If2SeR17T_y716W400TSBa2pJKrGxp10bAhAbTsU5g/w400-h265/IMG_6510.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZlo9NvXjPhas7L9SuCt93-lbu5AeA1YSN7PbSwesPYEcJS9LNRqgWLHtyewn-BsEs3CHGChRKbahshcSEXw7YAKqo0NVXG7k3SshUU63ogjmGQN-lzu9ynto-X9NJ4uL7MuYpPConaBxACRtO3sJF856fvvqqgn5xzkLkycuESjz4GeX8wbokpx1Dg/s1375/IMG_6514.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="855" data-original-width="1375" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZlo9NvXjPhas7L9SuCt93-lbu5AeA1YSN7PbSwesPYEcJS9LNRqgWLHtyewn-BsEs3CHGChRKbahshcSEXw7YAKqo0NVXG7k3SshUU63ogjmGQN-lzu9ynto-X9NJ4uL7MuYpPConaBxACRtO3sJF856fvvqqgn5xzkLkycuESjz4GeX8wbokpx1Dg/w400-h249/IMG_6514.jpg" width="400" /></a></div><br /><div style="color: #222222; font-size: large;"><br /></div><div style="color: #222222; font-size: large;">5. Add 1 cup milk and allow it to boil for 3 minutes. Heat ghee in a pan and fry the cashew nuts. Once the cashew nuts turn golden brown add it to the hot payasam. </div><div style="color: #222222; font-size: large;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpgIMOeuW6qaGGYlAMXmn_rHgpGof2Niekp2FPDPePOhYe43gH1loA4EzyWrloiKnf3N1KW1gkjMAdG8oP_ervujsgoVUhu3FvQ06QrxbXznRXQzj7rljwETgFUQ1n3YcNWoVdim1oRih3CxDxFCi_4iQWmefiYOWcDKalpbMoh_dgqzGL3_xvWIEmg/s1351/IMG_6513.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="871" data-original-width="1351" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpgIMOeuW6qaGGYlAMXmn_rHgpGof2Niekp2FPDPePOhYe43gH1loA4EzyWrloiKnf3N1KW1gkjMAdG8oP_ervujsgoVUhu3FvQ06QrxbXznRXQzj7rljwETgFUQ1n3YcNWoVdim1oRih3CxDxFCi_4iQWmefiYOWcDKalpbMoh_dgqzGL3_xvWIEmg/w400-h258/IMG_6513.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtZBra7WDWlfztOZ1ZM42bz6-zSPtyZqLhIZc_nJJgiq_NuUjDPX5VUdOQ4KzmVcnBELevlu7ULBmVS3yEcKn3R-7iFXbAZvykEP-N2LhfyehUjy7E53BgsAYji2i1sznW8GTlGuxqiGTfJW9PsATAzjdXnzwZJHLJbDov_mxZ7CUxdTy0Xy5513bIQ/s1391/IMG_6515.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="860" data-original-width="1391" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtZBra7WDWlfztOZ1ZM42bz6-zSPtyZqLhIZc_nJJgiq_NuUjDPX5VUdOQ4KzmVcnBELevlu7ULBmVS3yEcKn3R-7iFXbAZvykEP-N2LhfyehUjy7E53BgsAYji2i1sznW8GTlGuxqiGTfJW9PsATAzjdXnzwZJHLJbDov_mxZ7CUxdTy0Xy5513bIQ/w400-h248/IMG_6515.jpg" width="400" /></a></div><br /><div style="caret-color: rgb(34, 34, 34); color: #222222; font-size: large;">Healthy little millet payasam is ready to serve. </div></span></span><p></p><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMDk7OJNH6v3qfi5EsSj625wsj_07rErPPrkyUFYeEpqNeaSqXsAFs9OfadmsxmEkXcn9suoohxOgfCcS6wmo-ow62SaX6uJ4LGSAiVLrbgVfl8PUoVIVpPht11vcqohJZ8R76XsWpryzWMU5QCHlk7d-4j0sFU64AFsy8PsE8noedC5N3IrPVEiP8A/s1280/20230607_093122_0000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMDk7OJNH6v3qfi5EsSj625wsj_07rErPPrkyUFYeEpqNeaSqXsAFs9OfadmsxmEkXcn9suoohxOgfCcS6wmo-ow62SaX6uJ4LGSAiVLrbgVfl8PUoVIVpPht11vcqohJZ8R76XsWpryzWMU5QCHlk7d-4j0sFU64AFsy8PsE8noedC5N3IrPVEiP8A/w640-h360/20230607_093122_0000.jpg" width="640" /></a></div><br /><div style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif;"><br /></div>
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</script>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-85492701383893723642023-04-22T09:44:00.002+05:302024-01-08T14:06:31.498+05:30 Puli Curry Kuzhambu - Nagercoil Puli Curry - Kuzhambu Recipes - Nanjil Recipes<p>Puli curry is a popular Nanjil kuzhambu recipe made with coconut red chilly small onion paste cooked in tamarind extract with the vegetables. After my 30 varieties of Nanjil articles in Aval vikatan, I love Nanjil foods very much. When I want to try new Nanjil dishes, I usually whatsapp with Raji Tamilselvi athai from Nagercoil. She taught me Yellow pumpkin eriseri, Nanjil sambar, Kadala theeyal, Vendakka pachadi and many Nanjil dishes. The way of expressing the recipe details inspired me to try more Nanjil recipes. For every recipe, she teaches me with the exact ingredients, measurements, final dish appearance and the cooking time also. This recipe is also from her. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWEMAmUetk9cZha8dTffzJNa924ak7PA6OlOGmsHzZGbFZ7u-Vy4__ru8hgY5Day-arXL6NKVxePTgq4l0zy7SBMp2Q3_F0bNgXtEL4cZsirKmS_54NhgbTmjYtXeppQZv8FD0KRh31WFzQuyKMs7-vyhB8KYFXghCG8D3kUZfhSdfK2V7vH_gk9KUg/s4624/image-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3472" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWEMAmUetk9cZha8dTffzJNa924ak7PA6OlOGmsHzZGbFZ7u-Vy4__ru8hgY5Day-arXL6NKVxePTgq4l0zy7SBMp2Q3_F0bNgXtEL4cZsirKmS_54NhgbTmjYtXeppQZv8FD0KRh31WFzQuyKMs7-vyhB8KYFXghCG8D3kUZfhSdfK2V7vH_gk9KUg/w480-h640/image-01.jpeg" width="480" /></a></div><br /><p>Today I am sharing how to make an authentic Nanjil Puli curry recipe made with drumstick and brinjal. </p><p>These are the main ingredients needed for this Puli curry. </p><p><b>Vegetables</b> - you can use a mix of vegetables like drumstick, brinjal, lady's finger, yam, yellow pumpkin, seppankizhangu (Colocasia) for this kuzhambu. I particularly like fast cooking vegetables like drumstick and brinjal for this curry. If you are adding seppankizhangu or yam, cook them in a pressure cooker. </p><p><b>Coconut</b> - Fresh grated coconut tastes best as it gives the creamiest texture for the kuzhambu. </p><p><b>Puli curry paste</b> - small onions, red chillies, cumin, coconut and turmeric powder are ground to a smooth paste. This coconut paste gives a much richer flavour to the kuzhambu. So do not skip any ingredients. Some red chillies can be hot, so taste and add a pinch of red chilly powder in the final stage. </p><p><b>Tamarind</b> - is the key ingredient in this kuzhambu. This kuzhambu tastes sour with the sharpness of tamarind extract. </p><p><b>Final Tempering</b></p><p>Our puli curry's final flavors are added at the end by its tempering. Fenugreek, mustard, urid dal and chopped small onions are tempered in coconut oil and added to the curry gives the finishing touch to the puli curry. </p><p><br /></p><p>Check out my other Kuzhambu recipes</p><ul><li><a href="https://www.virundhombal.com/2017/10/vellai-curry-sambar-without-dal.html">Vellai curry (Sambar without dal)</a></li><li><a href="https://www.virundhombal.com/2017/10/pepper-pulikuzhambu.html">Pepper Pulikuzhambu</a></li><li><a href="https://www.virundhombal.com/2021/07/keerai-chaaru-arai-keerai-kuzhambu-arai.html">Keerai Chaaru </a></li><li><a href="https://www.virundhombal.com/2017/05/mint-leaves-pudhina-pulikuzhambu.html">Mint leaves (Pudhina) Pulikuzhambu </a></li><li><a href="https://www.virundhombal.com/2017/05/brinjal-kothsu.html">Brinjal Kothsu(Brinjal puree in tamarind sauce)</a></li><li><a href="https://www.virundhombal.com/2017/04/curry-leaves-karakuzhambu.html">Curry Leaves Karakuzhambu</a></li><li><a href="https://www.virundhombal.com/2017/02/puli-illa-kuzhambu-drumstick-leaves.html">Puli illa kuzhambu (Drumstick leaves pepper kuzhambu)</a></li><li><a href="https://www.virundhombal.com/2017/01/tirunelveli-pulikuzhambu.html">Tirunelveli Pulikuzhambu</a></li><li><a href="https://www.virundhombal.com/2018/07/kara-kuzhambu-kara-kuzhambu-with.html">Kara Kuzhambu</a></li><li><a href="https://www.virundhombal.com/2017/12/mor-kuzhambu.html">Mor Kuzhambu with Paruppu Vada</a></li><li><a href="https://www.virundhombal.com/2018/10/pavakkai-bitter-gourd-pitlai.html">Pavakkai Pitlai </a></li><li><a href="https://www.virundhombal.com/2019/06/puli-thanni-tamarind-sauce-with-onions.html">Tirunelveli Puli Thanni </a></li><li><a href="https://www.virundhombal.com/2018/02/sundakkai-turkey-berry-karakuzhambu.html">Sundakkai (Turkey Berry) Karakuzhambu </a></li><li><a href="https://www.virundhombal.com/2020/03/mochai-kara-kuzhambu-kuzhambu-with.html">Mochai Kara Kuzhambu </a></li><li><a href="https://www.virundhombal.com/2020/10/brinjal-kara-kuzhambu-kathirikai-kara.html">Brinjal Kara Kuzhambu - Kathirikai Kara Kuzhambu</a></li><li><a href="https://www.virundhombal.com/2021/07/kadayam-vathakuzhambu-kadayam-chettiyar.html">Kadayam Vathakuzhambu</a></li><li><a href="https://www.virundhombal.com/2021/09/black-chickpeas-theeyal-karuppu.html">Black Chickpeas Theeyal - Karuppu Kondaikadalai (Kadalai) Theeyal</a></li><li><a href="https://www.virundhombal.com/2022/03/karamani-puli-kuzhambu-thatta-payir.html">Karamani Puli Kuzhambu - Thatta Payir Puli Kuzhambu</a></li><li><a href="https://www.virundhombal.com/2022/04/yellow-pumpkin-puli-kuzhambu-parangikai.html">Yellow Pumpkin Puli Kuzhambu - Parangikai Puli kuzhambu</a></li></ul><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/MBXIau8xVAk" width="320" youtube-src-id="MBXIau8xVAk"></iframe></div><br /><p><br /></p><p><span style="font-size: large;"><b>Nanjil Puli Curry Kuzhambu Recipe Details </b></span></p><p><b><span style="color: #660000;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>medium lemon sized tamarind</li><li>5 piece drumstick</li><li>2 brinjal</li><li>1/4 tsp red chilly powder (optional)</li><li>salt to taste </li></ul><b><span style="color: #660000;">For coconut masala paste</span></b><br /><ul style="text-align: left;"><li>1/2 cup fresh grated coconut</li><li> 5 red chilly7 small onions</li><li>1/4 tsp turmeric powder</li><li>1/4 tsp cumin</li></ul><p></p><p><b><span style="color: #660000;">For tempering</span></b></p><p></p><ul style="text-align: left;"><li>1/4 tsp fenugreek </li><li>1/2 tsp mustard and urid dal</li><li>2 tbsp chopped small onions</li><li>few curry leaves</li><li>1 tbsp coconut oil </li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions</span></b></p><p>Soak tamarind in hot water and extract juice with 1/2 cup water.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZhWd-Wki1RebcweXxYvXX1kyrkzlxls70-HGEl_a3c-mRzFsJdqM4W3Mdw0HqUvCPErmeO9iqZp8-_BDM8L-Jz2VRtDNQpdn5Ydblmstu5waeIMH_FK-vuIypLygMCrbqbh19baLO6amylfMH6Ldxgjp2_vcxvfW77pmv__1oOtRbIOEeIQPqAKtLg/s1536/EF44C0A2-CD6E-4631-81D7-B56D471D0F6B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="868" data-original-width="1536" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZhWd-Wki1RebcweXxYvXX1kyrkzlxls70-HGEl_a3c-mRzFsJdqM4W3Mdw0HqUvCPErmeO9iqZp8-_BDM8L-Jz2VRtDNQpdn5Ydblmstu5waeIMH_FK-vuIypLygMCrbqbh19baLO6amylfMH6Ldxgjp2_vcxvfW77pmv__1oOtRbIOEeIQPqAKtLg/w400-h226/EF44C0A2-CD6E-4631-81D7-B56D471D0F6B.jpeg" width="400" /></a></div><p>Grind coconut, red chilly, small onions, turmeric powder and cumin by adding 1/4 cup water little by little. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NQdCJO8s26oNyJKO5SQj3DNbLWZ1lzsvpPV4JM1iZIrllPO2TQHu8oViso4OIbHGvTRqGm8izxqk2dEeADZDGdi3A9B-LMdWTdztUvb0wRcpGD48u18ikf7tpPyOx3x6Zl74ZgZmdCC-ZGe_KrvGxQXtpGRqu0QFrKAWYPzmxGBk_O1JAFIyvquojw/s3840/2B1580B8-63ED-47FA-8F57-53449F68EEF8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NQdCJO8s26oNyJKO5SQj3DNbLWZ1lzsvpPV4JM1iZIrllPO2TQHu8oViso4OIbHGvTRqGm8izxqk2dEeADZDGdi3A9B-LMdWTdztUvb0wRcpGD48u18ikf7tpPyOx3x6Zl74ZgZmdCC-ZGe_KrvGxQXtpGRqu0QFrKAWYPzmxGBk_O1JAFIyvquojw/w400-h225/2B1580B8-63ED-47FA-8F57-53449F68EEF8.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagba3I7qciMOCmu0h6Ws0Zwa3F0KPT_oUntIGhNglPkO4k9VF1xDHpuHtpNN9ybMGM6te6ete2Ejr9EowLiEX01QhgMHFPTUAkigypdM5MgazwFBhnP2pq2wFH-4JE2NQdYityr9f0HAwFkBaW4RcNaS0U6Q9_8cZyMg8vfipsFac6Qe3eebUxFx6Ag/s3840/B269A0EA-BD84-4E3E-8874-46D5EE1C8E8A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagba3I7qciMOCmu0h6Ws0Zwa3F0KPT_oUntIGhNglPkO4k9VF1xDHpuHtpNN9ybMGM6te6ete2Ejr9EowLiEX01QhgMHFPTUAkigypdM5MgazwFBhnP2pq2wFH-4JE2NQdYityr9f0HAwFkBaW4RcNaS0U6Q9_8cZyMg8vfipsFac6Qe3eebUxFx6Ag/w400-h225/B269A0EA-BD84-4E3E-8874-46D5EE1C8E8A.jpeg" width="400" /></a></div><p><br /></p><p>Take a heavy bottomed kadai or vessel and add the drumstick and brinjal. Pour 3/4 cup water. Cook the vegetables on medium heat till it becomes soft.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMBNuOuZXB2cvX-UefbvLwZYLDvk5Rhvf7sNSi25JWnOZ-bBkH0PnfF4c3DkeRUHWO6dMblAKQHEVrfbucrrqqpnbcOhbwzG0yzmNRTfBrjyDur6Fd02GZ3LwsMHDHyUEbu6LULR-08kEST2fLiHegBjAUkd1B9e7-V7fUtyeQWVggogV4rpZzUcoWA/s1536/72BD7809-CE7D-4052-9C8A-BA087B63C464.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="860" data-original-width="1536" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMBNuOuZXB2cvX-UefbvLwZYLDvk5Rhvf7sNSi25JWnOZ-bBkH0PnfF4c3DkeRUHWO6dMblAKQHEVrfbucrrqqpnbcOhbwzG0yzmNRTfBrjyDur6Fd02GZ3LwsMHDHyUEbu6LULR-08kEST2fLiHegBjAUkd1B9e7-V7fUtyeQWVggogV4rpZzUcoWA/w400-h224/72BD7809-CE7D-4052-9C8A-BA087B63C464.jpeg" width="400" /></a></div><p>To this add tamarind extract and required salt. Mix well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cY49MX-8mlLCTdct-msJ-mogtWBT2SkHJ4Il5c3J8aDEmab0aaJAyLy53rZc-33DCEfzsU5hqNvJMkfWXBWrbrnxK3Ixja5LWaXqI8Swa0rKB1UNNzkPj_UMuAKqmra610v3kIFWbJAZhLT0Nwtdum3NZrbCXL8SjevknNz0s8LMZSQHY9TJVQ-fMw/s3840/BE5C458D-3740-416B-A031-C2C3D242D2BD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cY49MX-8mlLCTdct-msJ-mogtWBT2SkHJ4Il5c3J8aDEmab0aaJAyLy53rZc-33DCEfzsU5hqNvJMkfWXBWrbrnxK3Ixja5LWaXqI8Swa0rKB1UNNzkPj_UMuAKqmra610v3kIFWbJAZhLT0Nwtdum3NZrbCXL8SjevknNz0s8LMZSQHY9TJVQ-fMw/w400-h225/BE5C458D-3740-416B-A031-C2C3D242D2BD.jpeg" width="400" /></a></div><p><br /></p><p>Once it starts boiling add the ground coconut paste and 1/4 cup water.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsP6iLTwO6WiOShbvcaO9D6rxAWpnu-tDveqB7hfMXbQwBqU2UasIo5iSqtXPVe2MyOjAQI5WoSV6hPu4jjQwuMmfjxB0jXnz8wtVuf80kynlZm1Yhr1AqKnfK0E_cgSmcullSJI5dWimaMLbL7_TpLInQ5a87TQWJtcuRQa8ZbLPliq0XgScLsWPdhw/s3840/93500633-5B08-4791-8B1A-0067A8531C56.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsP6iLTwO6WiOShbvcaO9D6rxAWpnu-tDveqB7hfMXbQwBqU2UasIo5iSqtXPVe2MyOjAQI5WoSV6hPu4jjQwuMmfjxB0jXnz8wtVuf80kynlZm1Yhr1AqKnfK0E_cgSmcullSJI5dWimaMLbL7_TpLInQ5a87TQWJtcuRQa8ZbLPliq0XgScLsWPdhw/w400-h225/93500633-5B08-4791-8B1A-0067A8531C56.jpeg" width="400" /></a></div><p>Let it boil on medium heat for 5 to 7 minutes. At this stage, taste and sprinkle red chilly powder. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35npjN118uUfCuXTktID-bCqpeLVGxx8ARGgyeetruZvH0Nw5-UjsQ2V4f1x5tXruhowQbQscZP3czI5W3IPMbksw2OkYT_Rq7W-BRpruXzfI61JIFCWUgh9frcww1lXDzGOVXoTzzxcfh3z23TnyQ43vWhyIaCa6XAaAc45IKL6pEXiWOvlUYMHtVw/s1536/A9E80A67-87FB-41AD-B843-7903B85C155A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="856" data-original-width="1536" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35npjN118uUfCuXTktID-bCqpeLVGxx8ARGgyeetruZvH0Nw5-UjsQ2V4f1x5tXruhowQbQscZP3czI5W3IPMbksw2OkYT_Rq7W-BRpruXzfI61JIFCWUgh9frcww1lXDzGOVXoTzzxcfh3z23TnyQ43vWhyIaCa6XAaAc45IKL6pEXiWOvlUYMHtVw/w400-h223/A9E80A67-87FB-41AD-B843-7903B85C155A.jpeg" width="400" /></a></div><p>Heat coconut oil in a kadai and add fenugreek, mustard and urid dal. Allow them to crackle and add chopped onions and curry leaves. When the small onions turn brown turn off the heat and add it to the hot puli curry. Mix well and close it with a lid for 10 minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfe-H_J6MJNdL38MjtAO-fzfOEWPwjXA2iu36ttLyR09Wbe2uCFlasONTSwalhfRRiVW09VRyXaDdqhYXJIL_rrlepsXJLlYWfzcLRVnJ-jDmugRu-6fhkP4MW6tNtqtBu2x6wCrCnyANywmn9ho2Bs6Nm8GyR2bBKsjhsywzgYh0psxafISX-qrG9Pg/s3840/C2B0D970-A61C-4309-82A0-D0CD91855E2D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfe-H_J6MJNdL38MjtAO-fzfOEWPwjXA2iu36ttLyR09Wbe2uCFlasONTSwalhfRRiVW09VRyXaDdqhYXJIL_rrlepsXJLlYWfzcLRVnJ-jDmugRu-6fhkP4MW6tNtqtBu2x6wCrCnyANywmn9ho2Bs6Nm8GyR2bBKsjhsywzgYh0psxafISX-qrG9Pg/w400-h225/C2B0D970-A61C-4309-82A0-D0CD91855E2D.jpeg" width="400" /></a></div><br /><p><br /></p><div><br /></div>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-39382764365486052542023-03-12T21:27:00.003+05:302023-03-12T21:29:45.183+05:30Ash Gourd Mor Kuzhambu - Vellai Poosanikai Mor Kuzhambu - Kuzhambu Varieties<p>Ash Gourd Mor Kuzhambu - an easy kuzhambu that's ready in 20 minutes. Different types of mor kuzhambu are a significant part of the Tamil Nadu and Kerala food culture. This ash gourd mor kuzhambu is one of the popular dishes in mor kuzhambu varieties. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikSDEXYKvamSll3wMguv_ObjmsslpZpKrTY0gkS4uKEbw-alKULJ_YMA17KL_Bi2IgfOe3pCq5jNKZMfZz-rXRSr6RqPOwnMwFfoPbXxSRdpdAEF_cJOjIcRczHoRjSas2T8OrZxn8wrfX2PYdr4dEcwBqGtE9QO-ybW_65CEqGMoSPW-GULiN8dK1yw/s1688/AshGourdMorKuzhambu_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikSDEXYKvamSll3wMguv_ObjmsslpZpKrTY0gkS4uKEbw-alKULJ_YMA17KL_Bi2IgfOe3pCq5jNKZMfZz-rXRSr6RqPOwnMwFfoPbXxSRdpdAEF_cJOjIcRczHoRjSas2T8OrZxn8wrfX2PYdr4dEcwBqGtE9QO-ybW_65CEqGMoSPW-GULiN8dK1yw/w640-h426/AshGourdMorKuzhambu_1.jpg" width="640" /></a></div><br /><p><b><span style="font-size: large;">How to make it</span></b></p><p><b>1. Cooking the ash gourd</b></p><p>Start with cutting the ash gourd into cubes. We need to exert some energy to peel and slice if you are using a whole ash gourd. If you are using precut slices, just remove the seeds and slowly peel the outer skin and cut them into small cubes. Add some water and cook the ash gourds until soft.</p><p><b>2. How to prepare coconut paste </b></p><p>In the meantime, prepare the base mixture for the mor kuzhambu. This coconut paste is what is responsible for giving the particular colour and flavour to this kuzhambu. I will always suggest grinding it with fresh grated coconut. For this magic coconut paste you would require small onions, garlic cloves, ginger, green chilly, cumin, turmeric powder and soaked toor dal. Instead of soaked toor dal you can use roasted gram dal too. You just have to grind all the above ingredients smoothly. Some prefer to add coriander seeds in the coconut paste. You can add it if you like it but do not add more than half a teaspoon. </p><p><b>3. How to make buttermilk </b></p><p>Whenever you make mor kuzhambu, make sure to use slightly tangy homemade buttermilk to get the authentic taste. Do not use low fat milk for preparing curd. I typically use full cream milk because it gives a good consistency for mor kuzhambu. For 500ml boiled full cream milk add 25ml curd. Stir the mixture well, then set aside for 6 to 8 hours. After 8 hours the final texture should appear with little water separated at the top with light curdling. Stir the curd with the wooden churner or gently beat the curd in a mixer jar 5 minutes before preparing the kuzhambu. No need to add any water while beating the curd because it makes the kuzhambu watery. </p><p>As I said above, you should make the coconut paste without skipping any ingredients. The typical taste of the mor kuzhambu is the addition of this paste. For the buttermilk too, if using store bought curd, beat the curd thickly without adding any water and not thinly. Now let's see how to prepare Ash Gourd mor kuzhambu with step-by-step instructions. </p><p>Follow these easy steps to make the best mor kuzhambu in just 20 minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZwVitiiKHZlUt7SRA4VKhNwLuYvNmzEiavSkIo-m--J9oiQhCwrBWtax_GLol9qew6NpEfU76tzDn8_Unk5uW9-YzuAm3C69uSI1a_vu5qmTB-HVjvY-W1CRDEDA72sw2-3WAE2LYYXuYNZaA3gVpBEhFZG56JSuUu6eXlLrwFC0oy-nsrnwYMTUnQ/s1849/AshGourdMorKuzhambu_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1120" data-original-width="1849" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZwVitiiKHZlUt7SRA4VKhNwLuYvNmzEiavSkIo-m--J9oiQhCwrBWtax_GLol9qew6NpEfU76tzDn8_Unk5uW9-YzuAm3C69uSI1a_vu5qmTB-HVjvY-W1CRDEDA72sw2-3WAE2LYYXuYNZaA3gVpBEhFZG56JSuUu6eXlLrwFC0oy-nsrnwYMTUnQ/w640-h388/AshGourdMorKuzhambu_2.jpg" width="640" /></a></div><br /><p>Check out my other Kuzhambu recipes</p><ul><li><a href="https://www.virundhombal.com/2017/10/vellai-curry-sambar-without-dal.html">Vellai curry (Sambar without dal)</a></li><li><a href="https://www.virundhombal.com/2017/10/pepper-pulikuzhambu.html">Pepper Pulikuzhambu</a></li><li><a href="https://www.virundhombal.com/2021/07/keerai-chaaru-arai-keerai-kuzhambu-arai.html">Keerai Chaaru </a></li><li><a href="https://www.virundhombal.com/2017/05/mint-leaves-pudhina-pulikuzhambu.html">Mint leaves (Pudhina) Pulikuzhambu </a></li><li><a href="https://www.virundhombal.com/2017/05/brinjal-kothsu.html">Brinjal Kothsu(Brinjal puree in tamarind sauce)</a></li><li><a href="https://www.virundhombal.com/2017/04/curry-leaves-karakuzhambu.html">Curry Leaves Karakuzhambu</a></li><li><a href="https://www.virundhombal.com/2017/02/puli-illa-kuzhambu-drumstick-leaves.html">Puli illa kuzhambu (Drumstick leaves pepper kuzhambu)</a></li><li><a href="https://www.virundhombal.com/2017/01/tirunelveli-pulikuzhambu.html">Tirunelveli Pulikuzhambu</a></li><li><a href="https://www.virundhombal.com/2018/07/kara-kuzhambu-kara-kuzhambu-with.html">Kara Kuzhambu</a></li><li><a href="https://www.virundhombal.com/2017/12/mor-kuzhambu.html">Mor Kuzhambu with Paruppu Vada</a></li><li><a href="https://www.virundhombal.com/2018/10/pavakkai-bitter-gourd-pitlai.html">Pavakkai Pitlai </a></li><li><a href="https://www.virundhombal.com/2019/06/puli-thanni-tamarind-sauce-with-onions.html">Tirunelveli Puli Thanni </a></li><li><a href="https://www.virundhombal.com/2018/02/sundakkai-turkey-berry-karakuzhambu.html">Sundakkai (Turkey Berry) Karakuzhambu </a></li><li><a href="https://www.virundhombal.com/2020/03/mochai-kara-kuzhambu-kuzhambu-with.html">Mochai Kara Kuzhambu </a></li><li><a href="https://www.virundhombal.com/2020/10/brinjal-kara-kuzhambu-kathirikai-kara.html">Brinjal Kara Kuzhambu - Kathirikai Kara Kuzhambu</a></li><li><a href="https://www.virundhombal.com/2021/07/kadayam-vathakuzhambu-kadayam-chettiyar.html">Kadayam Vathakuzhambu</a></li><li><a href="https://www.virundhombal.com/2021/09/black-chickpeas-theeyal-karuppu.html">Black Chickpeas Theeyal - Karuppu Kondaikadalai (Kadalai) Theeyal</a></li><li><a href="https://www.virundhombal.com/2022/03/karamani-puli-kuzhambu-thatta-payir.html">Karamani Puli Kuzhambu - Thatta Payir Puli Kuzhambu</a></li><li><a href="https://www.virundhombal.com/2022/04/yellow-pumpkin-puli-kuzhambu-parangikai.html">Yellow Pumpkin Puli Kuzhambu - Parangikai Puli kuzhambu</a></li></ul><div><span style="font-size: large;"><b>Here is the video link for Ash Gourd Mor Kuzhambu</b></span></div><div><span style="font-size: large;"><b><br /></b></span></div><div><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/YrQ3VGbrkZo" width="320" youtube-src-id="YrQ3VGbrkZo"></iframe></div><br /><b><br /></b></span></div><p><span style="font-size: large;"><b>Ash Gourd Mor Kuzhambu - Vellai Poosanikai Mor Kuzhambu Recipe Details</b></span></p><p style="text-align: left;"><span style="font-size: medium;">Prep time : 15 minutes<br />Cook time : 10 minutes<br />Serves : 3<br />Category : kuzhambu</span></p><p><br /></p><p><b><span style="color: #660000;">Ingredients </span></b></p><p></p><ul style="text-align: left;"><li>1 cup ash gourd cubes</li><li>1 cup thick curd</li><li>1/4 cup fresh grated coconut </li><li>4 small onions</li><li> 3 garlic cloves </li><li>1 inch ginger</li><li>2 green chilli </li><li>1/2 tsp cumin</li><li>1/2 tbsp soaked toor dal</li><li>1/4 tsp turmeric </li><li>1/2 tsp asafoetida water</li><li>1/4 tsp fenugreek </li><li>1 dry red chilly</li><li>1/2 tsp mustard and urid dal</li><li>1 tbsp chopped small onions</li><li>few curry leaves </li><li>Salt to taste</li><li>1 tbsp coconut oil </li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions </span></b></p><p>1. Take a wide vessel and add the ash gourd cubes. Add 1 cup water close and cook the ash gourds on low medium heat. Check in between and keep turning the ash gourd cubes so it cooks evenly on all sides. Once they are cooked (the ash gourd cubes still have a bit of crunch) turn off the heat and keep aside. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNrJdf_rBzQ-qNKTf2DM53doqHFvxv2iLPL_KFRdcTvEYsYpMWAphvQa0o0tMpCEhun0IAH-qNMVD7am_7COYCf7rFZjn-92KSTclfnn8uYivHdjNDG_fpItur74kUHiy3tMSo5RFjMuGxUO3tSu078N3Qr85XOuCrJG1MZaF8WTBX3MAC4wkx6GCvg/s1384/IMG_6345.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="856" data-original-width="1384" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNrJdf_rBzQ-qNKTf2DM53doqHFvxv2iLPL_KFRdcTvEYsYpMWAphvQa0o0tMpCEhun0IAH-qNMVD7am_7COYCf7rFZjn-92KSTclfnn8uYivHdjNDG_fpItur74kUHiy3tMSo5RFjMuGxUO3tSu078N3Qr85XOuCrJG1MZaF8WTBX3MAC4wkx6GCvg/w400-h248/IMG_6345.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcQhTx1hdsWP_jW4ZPOrozOXsmtCJpzpZnc7tBiHxsifxfq1j8ASKdK0KKy-cORBcllxsOLkYk25WqXrsvXuFD8P984yKY1UvqfcXaZuYgtW6y5PUm2cFNQDpCbV0RD3EQCd6uteaOMRuLSu70R4UcqnKPzvAnIf9xljACnXfCUqOvGXoBlhHpL0mwA/s1315/IMG_6351.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="846" data-original-width="1315" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcQhTx1hdsWP_jW4ZPOrozOXsmtCJpzpZnc7tBiHxsifxfq1j8ASKdK0KKy-cORBcllxsOLkYk25WqXrsvXuFD8P984yKY1UvqfcXaZuYgtW6y5PUm2cFNQDpCbV0RD3EQCd6uteaOMRuLSu70R4UcqnKPzvAnIf9xljACnXfCUqOvGXoBlhHpL0mwA/w400-h258/IMG_6351.jpg" width="400" /></a></div><br /><p>2. Take a small mixer jar and add 1/4 cup coconut, 4 small onions, 3 garlic cloves, 2 green chilli, ginger, 1/2 tsp cumin, 1/2 tbsp soaked toor dal and 1/4 tsp turmeric powder. Add 3 tbsp water and grind it to a smooth paste.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoSk2OxeYaSmNy8XtTkGLrT-wTCgf_p4zImRfdklCmoggh_UnmvTCX5GMdGPGddwLkf4lOpTpnB1ZKnjus9b7KNG9WT9TGXINXrIjCPLdJ0KUD2zl9ZlKa94F2wyU_7S_Y9wwvkHsaqEtnvYRtLDj5mJV41tOiGggNaAmfYF3MQfw_BqyklWVe5beNg/s1315/IMG_6347.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="830" data-original-width="1315" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoSk2OxeYaSmNy8XtTkGLrT-wTCgf_p4zImRfdklCmoggh_UnmvTCX5GMdGPGddwLkf4lOpTpnB1ZKnjus9b7KNG9WT9TGXINXrIjCPLdJ0KUD2zl9ZlKa94F2wyU_7S_Y9wwvkHsaqEtnvYRtLDj5mJV41tOiGggNaAmfYF3MQfw_BqyklWVe5beNg/w400-h253/IMG_6347.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-nUg4ISNTTIhQ4axuQg7dCyJjrGWUbMiCzjXTZDXi-vIeSuBWPOXoZG_lwzvIskRPJ8Usy7IcZLV2tzhZ_xBHyo5gOhAtr4E9VAWr7KU8EkCKnLLYLhg4DpPTpCYvf21Iu-1RaW5x62m9tikunf_9pX965UHgoeBl0_aWnSHm57-fHOYrrOotKeqUA/s1400/IMG_6348.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="855" data-original-width="1400" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-nUg4ISNTTIhQ4axuQg7dCyJjrGWUbMiCzjXTZDXi-vIeSuBWPOXoZG_lwzvIskRPJ8Usy7IcZLV2tzhZ_xBHyo5gOhAtr4E9VAWr7KU8EkCKnLLYLhg4DpPTpCYvf21Iu-1RaW5x62m9tikunf_9pX965UHgoeBl0_aWnSHm57-fHOYrrOotKeqUA/w400-h244/IMG_6348.jpg" width="400" /></a></div><p>3. Take 1 cup thick curd and beat it until smooth. Do not add any water now. Pour the buttermilk into the thick bottomed vessel or kadai. Then add the prepared coconut paste along with 1/4 cup water. Add required salt for the kuzhambu. Add asafoetida powder or water and mix thoroughly. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTEFixYHiLmumFVJo6zy9AZPZoXc_dcY4wlaYhL9QBKlsON0iFg8W3TLnr7hh-fLCYVe8BHma5hC6aCUxtr3VtmubevX6SYHKOWwy_Cp0dHFsSyCxY0Jdo0XRpykKdlF3sHZpC1AR_5QBnkSuhq_FWR_fdN9tLiNmmsMvxqRvcB_E2d2-kEl318MAcA/s1381/IMG_6346.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="860" data-original-width="1381" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTEFixYHiLmumFVJo6zy9AZPZoXc_dcY4wlaYhL9QBKlsON0iFg8W3TLnr7hh-fLCYVe8BHma5hC6aCUxtr3VtmubevX6SYHKOWwy_Cp0dHFsSyCxY0Jdo0XRpykKdlF3sHZpC1AR_5QBnkSuhq_FWR_fdN9tLiNmmsMvxqRvcB_E2d2-kEl318MAcA/w400-h249/IMG_6346.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzq08pp4X67lK9k2Mg1Ep3KAqcByM4CEg1SEMYq11RsCbPQiuc3bom5KdF3cEIU_9yxk77OStMdaUrF8wBxBs5eE7iERAn5G30S0CCAfM16C-Y6PNqZKKZlqKNMpGPZaj7_FfEMa7TnuOUYiu8he4X3tMYMFhp9_RPCRMEW0QjjBJGz348nYuPXne_g/s1403/IMG_6349.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="855" data-original-width="1403" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzq08pp4X67lK9k2Mg1Ep3KAqcByM4CEg1SEMYq11RsCbPQiuc3bom5KdF3cEIU_9yxk77OStMdaUrF8wBxBs5eE7iERAn5G30S0CCAfM16C-Y6PNqZKKZlqKNMpGPZaj7_FfEMa7TnuOUYiu8he4X3tMYMFhp9_RPCRMEW0QjjBJGz348nYuPXne_g/w400-h244/IMG_6349.jpg" width="400" /></a></div><br /><p>4. Heat 1/4 tsp oil in a pan and temper with 1/4 tsp fenugreek and 1 dry red chilly. When the fenugreek turns golden brown, quickly add broken red chilly and add it to the prepared buttermilk mixture.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBwDHIQ9ec-9LSGrMJ_J1Q5KSah2sUdskF_8PYgt5UcH04-4QzSK3TKBUDn57QVCMwfimyG0qKz9E9dZuab97ZTlL1evAHLNxfqVnCAj_WL73ZWq-DRHdWb23aC6GRtvikqzd7AfVfWvo_KDQmjo0uy67qaKeXlcXFiHMZIMpFmOsP9CwbI1jepzW9g/s1387/IMG_6352.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="836" data-original-width="1387" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBwDHIQ9ec-9LSGrMJ_J1Q5KSah2sUdskF_8PYgt5UcH04-4QzSK3TKBUDn57QVCMwfimyG0qKz9E9dZuab97ZTlL1evAHLNxfqVnCAj_WL73ZWq-DRHdWb23aC6GRtvikqzd7AfVfWvo_KDQmjo0uy67qaKeXlcXFiHMZIMpFmOsP9CwbI1jepzW9g/w400-h241/IMG_6352.jpg" width="400" /></a></div><br /><p>5. Now keep the kadai on low heat and cook the kuzhambu for 4 minutes. You can see a creamy froth layer starting from the sides of the kadai to its centre. At this stage, immediately turn off the heat. Do not over boil because the kuzhambu might curdle and it turns watery. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHIP7KgIhYHmUUab7Sw0WBGSwQvPs4xLgwXD26CFuDc60nPjOZ4PG5catqzCjuqFaVn_IF3QbbXxFBHGtqWxPPe_i12lxFJCZeAd_NO0gkXOW1oO8NkjW7hSZbWAQIDUgr_TfZzTmfMO4NLsxj4nn5FUBoe2v4p6yh_VNE2q0CBdDwKuUEUyQAoJOJA/s1343/IMG_6353.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="1343" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHIP7KgIhYHmUUab7Sw0WBGSwQvPs4xLgwXD26CFuDc60nPjOZ4PG5catqzCjuqFaVn_IF3QbbXxFBHGtqWxPPe_i12lxFJCZeAd_NO0gkXOW1oO8NkjW7hSZbWAQIDUgr_TfZzTmfMO4NLsxj4nn5FUBoe2v4p6yh_VNE2q0CBdDwKuUEUyQAoJOJA/w400-h254/IMG_6353.jpg" width="400" /></a></div><div><br /></div>6. Heat coconut oil in a pan and add 1/2 tsp mustard and urid dal. Allow them to crackle and add curry leaves and 1 tbsp chopped small onions. Fry the onions, until soft and then add it to the kuzhambu.<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08c7SY1XTd21RIzwAQple_-_ndBuP1e1e5simDV9Jl9ommG0fwVKR-IaTajsyM5BYdjlewX4XwYsdSke5ESXHPYykm05G0OFiGFLGvBANHCvGZO1tSkfAmkeYEQ2uT7VfDgq5zHp_c-RehXokPoL9fMa-DV2W7lt-KXxFdWYT5WfoLe-wIFBz7VtAHw/s1335/IMG_6354.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="858" data-original-width="1335" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08c7SY1XTd21RIzwAQple_-_ndBuP1e1e5simDV9Jl9ommG0fwVKR-IaTajsyM5BYdjlewX4XwYsdSke5ESXHPYykm05G0OFiGFLGvBANHCvGZO1tSkfAmkeYEQ2uT7VfDgq5zHp_c-RehXokPoL9fMa-DV2W7lt-KXxFdWYT5WfoLe-wIFBz7VtAHw/w400-h258/IMG_6354.jpg" width="400" /></a></div><p>7. Add the cooked ash gourd cubes and mix gently. Transfer the kuzhambu to the serving dish. Do not close it with a lid for 5 to 10 minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZPG7hMp4XAfPgVcPc8I-I5cAAtavgAwAWHEbROKNPAF3Yoc1A1_42a_28TcajuYK4EOEcJu71g5TESmpxpk-AB4Isz3f0coSAmA1Ru1DAG8rneXhQfNtE9iUbE97UnDtHsaCp7jd7dbTG9ilMUqbUJPjjFw3j8ZbomabozyXqRHGc9owYbyBYOfMCA/s1389/IMG_6355.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="845" data-original-width="1389" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZPG7hMp4XAfPgVcPc8I-I5cAAtavgAwAWHEbROKNPAF3Yoc1A1_42a_28TcajuYK4EOEcJu71g5TESmpxpk-AB4Isz3f0coSAmA1Ru1DAG8rneXhQfNtE9iUbE97UnDtHsaCp7jd7dbTG9ilMUqbUJPjjFw3j8ZbomabozyXqRHGc9owYbyBYOfMCA/w400-h244/IMG_6355.jpg" width="400" /></a></div><br /><p><br /></p></div>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-87460637488668601952023-03-09T10:58:00.008+05:302023-03-09T11:13:15.166+05:30Millet Veg Noodles - Vegetable Ragi Millet Noodles - Siruthaniyam Noodles<p>Vegetable ragi millet noodles recipe with step-by-step instructions. Recently I bought this ragi millet noodles from mothers millets brand in a supermarket. They have a wide range of millet noodles, red rice noodles and many more. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYar4m09WMV_Q1TLVfIYwdL_e0n4eALHBykdBXNYlF8UJ3kfVL0jTCpZqX_b8m6JasOi8VSFsIgxVRN_Rtrtr6hHpQVueUE7udhnWYxhCIhLHqICqm7dwBFKbHb9mYBCdzILny2uPRCp1BfLtS2qUuJQsf4q1nRflB-alIdhFW4MXuYb0WY1HDWgm2KA/s1500/Picture1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1037" data-original-width="1500" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYar4m09WMV_Q1TLVfIYwdL_e0n4eALHBykdBXNYlF8UJ3kfVL0jTCpZqX_b8m6JasOi8VSFsIgxVRN_Rtrtr6hHpQVueUE7udhnWYxhCIhLHqICqm7dwBFKbHb9mYBCdzILny2uPRCp1BfLtS2qUuJQsf4q1nRflB-alIdhFW4MXuYb0WY1HDWgm2KA/w640-h442/Picture1.jpg" width="640" /></a></div><br /><p>I haven't tried any millet noodles and this year is the international year of millets and I wanted to take this as a chance to cook and post different millet recipes to share with you all. I tried this ragi vegetable noodles with the colourful vegetables as we add it for our regular vegetable noodles. As it's my first time, I have added their tastemaker maker given in their pack. I haven't added any other sauces and masala powders. It came out really good and it can be prepared easily within 20 minutes. </p><p>Check out my other tiffin recipes here<br /></p><ul><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/03/idli-batter-for-idli-and-dosa.html">Idli</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/11/black-urid-dal-dosa-mulu-ulundhu-dosa.html">Black urid dal Dosa</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2023/02/pearl-milet-dosa-kambu-dosa-bajra-dosa.html">Pearl Milet Dosa - Kambu Dosa</a></b></li><li><a href="https://www.virundhombal.com/2019/09/aapam-aapam-without-yeast.html"><b>Aapam - Aapam without yeast </b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/02/ragi-upma-using-ragi-flour.html">Ragi flour Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/02/arisi-upma-upma-with-rice-and-toor-dal.html">Arisi Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/11/poori.html">Poori</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/03/suraikai-adai-bottle-gourd-dosa.html">Bottlegourd Adai</a></b></li><li><a href="https://www.virundhombal.com/2017/09/pepper-dosa.html"><b>Pepper dosa - Milagu Adai</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/05/rava-upma.html">Rava Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/07/semiya-upma-upma-with-vermicelli.html">Semiya Upma </a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/06/rava-dosa.html">Rava Dosa</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/11/ven-pongal.html">Ven Pongal </a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/01/saamai-rice-pongal-start-your-weekend.html">Saamai Ven Pongal</a></b></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2020/01/foxtail-millet-pongal-thinai-arisi-ven.html"><b>Foxtail millet Ven Pongal</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2021/10/kaikuthal-arisi-ven-pongal-hand-pound.html">Kaikuthal Arisi Ven Pongal</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2023/02/idli-upma-upma-with-leftover-idli-quick.html">Idli Upma - Upma with leftover Idli</a></b></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2022/11/vermicelli-vegetable-kichadi-semiya.html"><b>Vermicelli Vegetable Kichadi</b></a></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2023/02/wheat-rava-kichadi-with-vegetables.html"><b>Wheat Rava Kichadi With Vegetables</b></a></li></ul><p><span style="font-size: large;"><b>Here is my Insta Reel link for Ragi Vegetable Noodles</b></span></p><p><span style="font-size: large;"><b><a href="https://www.instagram.com/reel/CpNhsozuN_o/?igshid=YmMyMTA2M2Y=">https://www.instagram.com/reel/CpNhsozuN_o/?igshid=YmMyMTA2M2Y=</a></b></span></p><p><span style="font-size: large;"><b>Millet Veg Noodles - Vegetable Ragi Millet Noodles Recipe Details</b></span></p><p style="text-align: left;">Prep time : 10 minutes<br />Cook time : 15 minutes<br />Serves : 3<br />Category: tiffin</p><p><b><span style="color: #660000;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1 packet ragi millet noodles</li><li>1/4 cup spring onion whites + thinly sliced onions </li><li>1/2 cup mixed vegetables (shredded cabbage, carrot and capsicum)</li><li>1 slit green chilly</li><li>few spring onion greens </li><li>2 tsp tastemaker masala</li><li>salt to taste</li><li>2 tbsp oil</li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions</span></b></p><p></p><ol style="text-align: left;"><li>Take a wide vessel and add 500 ml water. Add little salt. When the water starts to boil well, add ragi noodles and cook for 10 minutes. After 10 minutes, the noodles will turn soft. Turn off the heat and drain the noodles in a colander. </li><li>Pour 1 cup water over the noodles to avoid excessive cooking. Heat 2 tbsp oil in a kadai on high heat and add sliced onions and spring onion whites. Saute well.</li><li>After a few minutes, add the green chillies and remaining vegetables. Saute the vegetables on high heat for a few minutes. Add required salt.</li><li>Now add the tastemaker masala powder and stir well. Add the cooked noodles and toss it well with the vegetables. Taste and add more salt if needed. Finally add the spring onion greens and turn off the heat. Serve it immediately. </li></ol><p></p>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com1tag:blogger.com,1999:blog-4618765528046710465.post-91748853025289815272023-03-05T18:04:00.003+05:302023-03-05T20:52:23.166+05:30Easy Pumpkin Sambar for Idli and Dosa - Poosanikai Sambar - Easy Tiffin Sambar Recipes<p>Easy pumpkin sambar - this tiffin sambar is one of those nostalgic dishes prepared by my Kamatchi athai during our vacation visit to their house. During our summer vacation to Tirunelveli, she prepared this delicious and quick sambar within 20 minutes for idli. This was a few decades ago, and still I remember that beautiful yellow colour and the authentic taste. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JVLxbiP5uOmn0qLejyK2JMla717bMA1HlwHFUMem9M4vwrML9YtRXmGBTky7wpKjTdZa8dcrGe2NCh78rQEu_a_eOwXqNqeGSF_RXClVxCoGjOew9j4OzzDcYCPVliK9hIFBkLOfNoTfZk1QU05lmt57z_SZqQpHxJB3DONhT-Q8YgnAKEZ0fYU4aQ/s2304/86E30F06-20E3-459A-B46F-4DEC5457FFBC.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JVLxbiP5uOmn0qLejyK2JMla717bMA1HlwHFUMem9M4vwrML9YtRXmGBTky7wpKjTdZa8dcrGe2NCh78rQEu_a_eOwXqNqeGSF_RXClVxCoGjOew9j4OzzDcYCPVliK9hIFBkLOfNoTfZk1QU05lmt57z_SZqQpHxJB3DONhT-Q8YgnAKEZ0fYU4aQ/w426-h640/86E30F06-20E3-459A-B46F-4DEC5457FFBC.jpeg" width="426" /></a></div><p><br /></p><p>My athai still follows this method for pumpkin sambar due to its ease of preparation with rich flavours. A few days ago I asked my athai to share the recipe details and immediately she messaged me with the recipe instructions.</p><p>Apart from the taste of the vegetables or dals or spices, there is one more magic ingredient we want to add in every dish is always love. Cooking with love always makes delicious meals. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1QojbLG4Gt-Ai1vPGxhAoZaFBbSfB75pJSvEFlsXiNMFQptT3eri6UR0ORwI5YIKP3exOFtF7S3xIXOgL6dN3qQufmulRuX6X5_9w_xg2qhs-KaNZolhcx12fW-2Ai0eA609qKIrNyteblXZVqAiRdZAGh9IS68mdAPmpD3y7g1pcslu4WpYMR9zUVg/s1280/167CA274-7EDA-499F-9EE3-A41CFEAA9006.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1QojbLG4Gt-Ai1vPGxhAoZaFBbSfB75pJSvEFlsXiNMFQptT3eri6UR0ORwI5YIKP3exOFtF7S3xIXOgL6dN3qQufmulRuX6X5_9w_xg2qhs-KaNZolhcx12fW-2Ai0eA609qKIrNyteblXZVqAiRdZAGh9IS68mdAPmpD3y7g1pcslu4WpYMR9zUVg/w640-h360/167CA274-7EDA-499F-9EE3-A41CFEAA9006.jpeg" width="640" /></a></div><p>Now coming to today's sambar recipe, it's a simple tiffin sambar made with yellow pumpkin, toor dal and sambar powder. The addition of fresh sambar powder makes this sambar so unique and gives the restaurant taste. On busy weekdays, you can make the sambar powder the day before. Generally for tiffin sambar many of us prefer to add moong dal or a combination of moong dal and toor dal. But for pumpkin sambar, my athai strongly recommended adding toor dal for the best consistency. Make sure to cook the dal soft and mushy, so it blends well with the pumpkin. For this tiffin sambar no need to add green chillies and tomatoes. Also I wanted the fresh sambar powder flavours to shine here, so I skipped adding the jaggery and ghee. Now let's see how to make this Easy Pumpkin Sambar.</p><p><br /></p><p>Check out my other side dishes for idli and dosa</p><ul><li><a href="https://www.virundhombal.com/2020/06/brinjal-kichadi-side-dish-for-idli-dosa.html"><b>Brinjal Kichadi </b></a></li><li><a href="https://www.virundhombal.com/2017/12/brinjaleggplantkathirikkai-kichadi.html"><b>Brinjal Kichadi with Dal</b></a></li><li><a href="https://www.virundhombal.com/2017/04/puli-milagai-green-chilly-in-tamarind.html"><b>Puli Milagai</b></a></li><li><b><a href="https://www.virundhombal.com/2017/12/tomato-chutney.html">Tomato chutney</a><br /></b></li><li><a href="https://www.virundhombal.com/2017/01/tomatoonionthokku.html"><b>Tomato Onion Thokku</b></a></li><li><a href="https://www.virundhombal.com/2017/09/tomato-green-chilly-chutney.htm"><b>Tomato Chutney with green chillies</b></a></li><li><a href="https://www.virundhombal.com/2018/05/ridge-gourd-sambar-for-idly-and-dosa.html"><b>Ridge gourd Sambar</b></a></li><li><a href="https://www.virundhombal.com/2018/04/tiffin-sambar-sambar-for-idly-and-dosa.html"><b>Tiffin Sambar</b></a></li><li><a href="https://www.virundhombal.com/2020/11/puli-milagai-with-coconut-milk-side.html"><b>Puli Milagai with coconut milk </b></a></li><li><a href="https://www.virundhombal.com/2020/07/brinjal-chutney-with-black-urid-dal.html"><b>Brinjal chutney with black urid dal </b></a></li><li><a href="https://www.virundhombal.com/2020/03/ridge-gourd-chutney-peerkangai-chutney.html"><b>Ridge Gourd Chutney - Peerkangai Chutney </b></a></li><li><a href="https://www.virundhombal.com/2018/03/small-onion-chutney-with-black-urid-dal.html"><b>Small onion chutney with black urid dal</b></a></li><li><a href="https://www.virundhombal.com/2018/01/coconut-chutney-with-red-chillies.html"><b>Coconut chutney with red chillies</b></a></li><li><a href="https://www.virundhombal.com/2018/01/coconut-chutney-with-green-chillies.html"><b>Coconut chutney with green chillies</b></a></li><li><a href="https://www.virundhombal.com/2018/04/brinjal-eggplant-chutney-with-red.html"><b>Brinjal chutney with red chillies</b></a></li><li><a href="https://www.virundhombal.com/2021/05/instant-tiffin-sambar-tiffin-sambar.html"><b>Instant Tiffin Sambar</b></a></li><li><b><a href="https://www.virundhombal.com/2021/11/easy-tiffin-sambar-quick-hotel-style.html">Easy Tiffin Sambar </a></b></li><li><b><a href="https://www.virundhombal.com/2021/10/onion-tomato-chutney-chettinad-onion.html">Chettinad Onion Tomato Chutney </a></b></li></ul><div>Here is the video link for Easy Pumpkin Sambar </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/o7J2XD-kXd4" width="320" youtube-src-id="o7J2XD-kXd4"></iframe></div><br /><div><br /></div><b><br /></b><b><span style="color: #660000; font-size: large;">Easy Pumpkin Sambar Recipe Details </span></b><br /><p style="text-align: left;">Prep time : 10 minutes <br />Cook time : 20 minutes <br />Serves : 4<br />Category : side dish </p><p><span style="color: #660000;"><b>Ingredients</b></span></p><p></p><ul style="text-align: left;"><li>1/4 cup toor dal</li><li>1 cup chopped pumpkin</li><li>15 small onions</li><li>1/2 tsp turmeric powder</li><li>small gooseberry sized tamarind</li><li>1 tsp asafoetida water</li><li>1/2 tsp mustard and urid dal</li><li>few curry leaves</li><li>few coriander leaves</li><li>2 tsp oilsalt to taste</li><li>For sambar powder</li><li>1 tbsp coriander seeds</li><li>1 tbsp chana dal</li><li>6 dried red chillies</li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions</span></b></p><p>1. Take a pressure cooker and add 1/4 cup rinsed toor dal. Add 1/2 cup water and pressure cook for 5 to 7 whistles on medium heat. Allow the pressure to settle down naturally. The dal should be soft and completely cooked. Mash the dal with a ladle. In a small bowl soak tamarind in hot water for 20 minutes and extract juice with 1 cup water.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPRNa_qWX09YgKCpTjdxGOMm4lpEU9ynDDbl3bJKJxgnJJBIETuibZq8bJ0CNk2TKZ0KjTeDdxhDRyyh-ZQkxpzZAEmg8POw92C5S1eP_39ZXATPim3cuf2IZZaUApsCMya052az5YVSb_4t5LEuJhRCaa3dBXjtkWjNHQFF4v1v9gOD6R2p1igQ-bw/s1141/D2654557-A36C-4642-9A27-A3C095141AFF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="1141" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPRNa_qWX09YgKCpTjdxGOMm4lpEU9ynDDbl3bJKJxgnJJBIETuibZq8bJ0CNk2TKZ0KjTeDdxhDRyyh-ZQkxpzZAEmg8POw92C5S1eP_39ZXATPim3cuf2IZZaUApsCMya052az5YVSb_4t5LEuJhRCaa3dBXjtkWjNHQFF4v1v9gOD6R2p1igQ-bw/w400-h303/D2654557-A36C-4642-9A27-A3C095141AFF.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdtBlJdRtjeUmAti5B83cCnAtWMEplLfW5oisOTBH50K0qYXYakWF5foEQ3esQudCGDbfZHen46rGVvLUVXxnMgytNXXribhOOs_DyH-gMoNhKu4R_wy4rR6_tS9BoZbdRQ17Mdt12F6CA7nOgWfb8H-tleJZE_9eYYaxI1vsARbueZhcj_U7O4rUSA/s1362/F00B0CD4-0020-4E9E-8156-655863E6F4BF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="871" data-original-width="1362" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdtBlJdRtjeUmAti5B83cCnAtWMEplLfW5oisOTBH50K0qYXYakWF5foEQ3esQudCGDbfZHen46rGVvLUVXxnMgytNXXribhOOs_DyH-gMoNhKu4R_wy4rR6_tS9BoZbdRQ17Mdt12F6CA7nOgWfb8H-tleJZE_9eYYaxI1vsARbueZhcj_U7O4rUSA/w400-h256/F00B0CD4-0020-4E9E-8156-655863E6F4BF.jpeg" width="400" /></a></div><p><br /></p><p> 2. In the meantime, prepare the fresh sambar powder. Heat a kadai on medium heat and add the chana dal, coriander seeds and red chillies. Roast well on medium heat until you get a nice aroma. Ensure that you don’t brown the dal and coriander seeds. When you get a nice aroma, turn off the heat and allow them to cool down. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBO0NKIAit9u5MQy1Va3aGgiKlTRDGdDPJVmjIKLsmlqQUn_O4AD-i5Xe5XIrgsgCyB0DV7e8eXY9-EZCML7D7N3vt9DgGNIA3z3Zg3mS8evQzDYONwQbzcPsguYLfXuO2USo3k_WrHlGBVw_z7QwbzAFE-uDiO6BWPSHjne4Fd3mZocPiM627vCPiRA/s1375/D15948D3-FA4B-4B1F-AC0E-D4D7EA3E8D91.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="865" data-original-width="1375" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBO0NKIAit9u5MQy1Va3aGgiKlTRDGdDPJVmjIKLsmlqQUn_O4AD-i5Xe5XIrgsgCyB0DV7e8eXY9-EZCML7D7N3vt9DgGNIA3z3Zg3mS8evQzDYONwQbzcPsguYLfXuO2USo3k_WrHlGBVw_z7QwbzAFE-uDiO6BWPSHjne4Fd3mZocPiM627vCPiRA/w400-h251/D15948D3-FA4B-4B1F-AC0E-D4D7EA3E8D91.jpeg" width="400" /></a></div><div><br /></div>3. Grind the roasted ingredients in a small chutney jar and keep it ready. <div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYSdbducW_9spirg2aoT9O--9cgU71XBRl6WDOwmsT2UncZz84BjVSTHzGnBLHqR31Qb004sZ0O881CYytO9XwATZXoTM39HMf2rWti9YBtFG0p72zUgKP5yH4XKhhqcklYUtdZltiZIu_JIJ96ZAQOGiFN23w-ssP-C0fgOC-ym8rYvniwnp4XnemA/s1378/10854D10-CC33-4592-AE09-86DF3C19AAB1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="863" data-original-width="1378" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYSdbducW_9spirg2aoT9O--9cgU71XBRl6WDOwmsT2UncZz84BjVSTHzGnBLHqR31Qb004sZ0O881CYytO9XwATZXoTM39HMf2rWti9YBtFG0p72zUgKP5yH4XKhhqcklYUtdZltiZIu_JIJ96ZAQOGiFN23w-ssP-C0fgOC-ym8rYvniwnp4XnemA/w400-h250/10854D10-CC33-4592-AE09-86DF3C19AAB1.jpeg" width="400" /></a></div><p>4. Heat 1 tsp oil in a kadai and add small onions. Saute for a few minutes and add the chopped pumpkin cubes. Saute for a second and add 1 cup water. Add turmeric powder and cook the pumpkin on medium heat till it's tender. Open and check the pumpkin while cooking. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeGiRiPagxZHC-qYQhHjoz7MQ20W9nqWXYXUWSRMjuzJZJBrplVC3pd0LVLj4YhgbNcCO2VV1V0fd7ulpzXckiJj0DT6raO8fO3oumCc-WM-equ70GBuP0Mc1_rQrYQTX7LFU1Tclenw1Jj1gLfBJPYaGIw3mKsNXLjIP2P7m90onUVzbnKWkURr2riA/s1373/03E9B270-07EE-4DCE-9238-A2BD501B3CBA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="855" data-original-width="1373" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeGiRiPagxZHC-qYQhHjoz7MQ20W9nqWXYXUWSRMjuzJZJBrplVC3pd0LVLj4YhgbNcCO2VV1V0fd7ulpzXckiJj0DT6raO8fO3oumCc-WM-equ70GBuP0Mc1_rQrYQTX7LFU1Tclenw1Jj1gLfBJPYaGIw3mKsNXLjIP2P7m90onUVzbnKWkURr2riA/w400-h249/03E9B270-07EE-4DCE-9238-A2BD501B3CBA.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnLByg8hZWlK4bSdSIFdxxFCvP7XuVRIqByLh0l00kUKriYcLQP4j5g2f4CKM40nFaiR91FLjopLqfiiHkdv3BxvwbEIwvKJuofkBR5UM4t4MGjdysxDlh2zkBVdWIV0-ukfxCH4UdljP7hmO22POCTrm12kwZU29FmzpJrQcsIFRfCuv0AmEiALmhQ/s1417/17995FCD-FE3E-4DB6-ABE1-C79FAA4FB461.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="850" data-original-width="1417" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnLByg8hZWlK4bSdSIFdxxFCvP7XuVRIqByLh0l00kUKriYcLQP4j5g2f4CKM40nFaiR91FLjopLqfiiHkdv3BxvwbEIwvKJuofkBR5UM4t4MGjdysxDlh2zkBVdWIV0-ukfxCH4UdljP7hmO22POCTrm12kwZU29FmzpJrQcsIFRfCuv0AmEiALmhQ/w400-h240/17995FCD-FE3E-4DB6-ABE1-C79FAA4FB461.jpeg" width="400" /></a></div><p><br /></p><p>5. The pumpkin should be cooked well. Do not make them mushy. Now add the cooked toor dal. Mix well with the pumpkin and onions.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcImrF6cy7X9Tsluk2fkhndQ4RNjn7UhzXJ8dBcHTItmFOStBFlYoIINcg7wnoRmlHPMSi8L95uVMq5_0p-GNL1QnnVzzRcjxN705AOTU1S45V2EyzEstMrP90v9OCKkVyHKM941NGwDR75gM4pZO-6fwdEKLcA50lUrlM-Snqq3ewaLl2G92jWpG2BQ/s1323/6F89268B-E848-4A24-95BC-ED8B68A9CE08.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="858" data-original-width="1323" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcImrF6cy7X9Tsluk2fkhndQ4RNjn7UhzXJ8dBcHTItmFOStBFlYoIINcg7wnoRmlHPMSi8L95uVMq5_0p-GNL1QnnVzzRcjxN705AOTU1S45V2EyzEstMrP90v9OCKkVyHKM941NGwDR75gM4pZO-6fwdEKLcA50lUrlM-Snqq3ewaLl2G92jWpG2BQ/w400-h260/6F89268B-E848-4A24-95BC-ED8B68A9CE08.jpeg" width="400" /></a></div><p>6. Add the tamarind extract and required salt. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmQ1nwZkHd0i4cyi59JcY0XOgFrn91Kwc3ldSo1ii6K3vDYaDHSF1G8z9NQVN6XJlrgqs8DmL0Iaa6KIayj-T9tXjFU7Nv0kJE9wO7Uo1NJXvqm0GDtahSUR3U3cE3I7ZnDWMFY-_xybm9gkgUCL1dKYVEH1z-eymUmznO9NSZNHMEDArQ9Qxkw9yXw/s1391/AE224ED4-F242-4AE1-9AE6-4E9883E33E4C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="1391" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmQ1nwZkHd0i4cyi59JcY0XOgFrn91Kwc3ldSo1ii6K3vDYaDHSF1G8z9NQVN6XJlrgqs8DmL0Iaa6KIayj-T9tXjFU7Nv0kJE9wO7Uo1NJXvqm0GDtahSUR3U3cE3I7ZnDWMFY-_xybm9gkgUCL1dKYVEH1z-eymUmznO9NSZNHMEDArQ9Qxkw9yXw/w400-h246/AE224ED4-F242-4AE1-9AE6-4E9883E33E4C.jpeg" width="400" /></a></div><p><br /></p><p>7. Add the freshly ground sambar powder. Stir and mix very well. Then add 1/2 cup water or adjust according to your consistency.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSk9UoMI4M2dg1mkekPSVUHq8d1jCZJ-1-069WuNtuSniolB273tgZ7qSO10JFu0Ce156OjlkGkSuzRrVCrf-uFyG4KorgUTyrkL_pFEOm4ZD7vFKkz41qFLiipWsb-D1MGa-Zg3kK36PWaMJ1rGFzO8Mh4u4daia9TpTKWzw4hKszeiiO7V_VDhq0g/s1394/D4CCE536-D1DA-4448-8645-6B9CF0A3AE81.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="847" data-original-width="1394" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSk9UoMI4M2dg1mkekPSVUHq8d1jCZJ-1-069WuNtuSniolB273tgZ7qSO10JFu0Ce156OjlkGkSuzRrVCrf-uFyG4KorgUTyrkL_pFEOm4ZD7vFKkz41qFLiipWsb-D1MGa-Zg3kK36PWaMJ1rGFzO8Mh4u4daia9TpTKWzw4hKszeiiO7V_VDhq0g/w400-h243/D4CCE536-D1DA-4448-8645-6B9CF0A3AE81.jpeg" width="400" /></a></div><p><br /></p><p>8. Add 1 tsp asafoetida water. Stir and mix again. Allow the sambar to boil for 7 minutes on medium heat. Add finely chopped coriander leaves and turn off the heat. Heat 2 tsp oil in a kadai and add mustard and urid dal. When the mustard seeds crackle, add curry leaves and immediately add the tempering in the hot pumpkin sambar. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPqaS-ZGyd0PZHnji5rUAPmFpz3sW6es2pOoWwYT-O_nFyMBb_fCIJGuRYGDvehFtv8QOQ89C6zR3GoS2fFeqpjYI8TXOg1fa3weQ9ekbFITGHR1q0J-hbauW-8XuzF7BNt98fAlzeAoyGfXSfiOSL0P_Yie2qNAmQMTYsw8FZpQlOYyRakYE5AArDg/s1400/4F2542BF-98D2-4EE1-B530-3A3D0E951866.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="845" data-original-width="1400" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPqaS-ZGyd0PZHnji5rUAPmFpz3sW6es2pOoWwYT-O_nFyMBb_fCIJGuRYGDvehFtv8QOQ89C6zR3GoS2fFeqpjYI8TXOg1fa3weQ9ekbFITGHR1q0J-hbauW-8XuzF7BNt98fAlzeAoyGfXSfiOSL0P_Yie2qNAmQMTYsw8FZpQlOYyRakYE5AArDg/w400-h241/4F2542BF-98D2-4EE1-B530-3A3D0E951866.jpeg" width="400" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p></div>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-4111008042216352012023-02-26T14:07:00.004+05:302023-08-21T08:52:11.171+05:30Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast <p>A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7shaBO-3G97gdJw1iekXxQGo5fr0pWb6LXS1i7Cx-Ve0c81Y2om2ECvDC7hMIuM-A4_xCyOuIcVai1HmNdE1H5cGf64oMTnd_i7oIkiLL3aavyEkNl7aKMxM3On21oWEVHSrHBVFpbkDTQ6Gy_3OUVnjHdzNOVYVg82zJ3V3oGu-gJGHmZp_VGGxg3A/s1667/WheatRavaKichadi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1119" data-original-width="1667" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7shaBO-3G97gdJw1iekXxQGo5fr0pWb6LXS1i7Cx-Ve0c81Y2om2ECvDC7hMIuM-A4_xCyOuIcVai1HmNdE1H5cGf64oMTnd_i7oIkiLL3aavyEkNl7aKMxM3On21oWEVHSrHBVFpbkDTQ6Gy_3OUVnjHdzNOVYVg82zJ3V3oGu-gJGHmZp_VGGxg3A/w640-h430/WheatRavaKichadi.jpg" width="640" /></a></div><br /><p>There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. </p><p>Check out my other tiffin recipes here<br /></p><ul><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/03/idli-batter-for-idli-and-dosa.html">Idli</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/11/black-urid-dal-dosa-mulu-ulundhu-dosa.html">Black urid dal Dosa</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2023/02/pearl-milet-dosa-kambu-dosa-bajra-dosa.html">Pearl Milet Dosa - Kambu Dosa</a></b></li><li><a href="https://www.virundhombal.com/2019/09/aapam-aapam-without-yeast.html"><b>Aapam - Aapam without yeast </b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/02/ragi-upma-using-ragi-flour.html">Ragi flour Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/02/arisi-upma-upma-with-rice-and-toor-dal.html">Arisi Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/11/poori.html">Poori</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/03/suraikai-adai-bottle-gourd-dosa.html">Bottlegourd Adai</a></b></li><li><a href="https://www.virundhombal.com/2017/09/pepper-dosa.html"><b>Pepper dosa - Milagu Adai</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/05/rava-upma.html">Rava Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/07/semiya-upma-upma-with-vermicelli.html">Semiya Upma </a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/06/rava-dosa.html">Rava Dosa</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/11/ven-pongal.html">Ven Pongal </a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/01/saamai-rice-pongal-start-your-weekend.html">Saamai Ven Pongal</a></b></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2020/01/foxtail-millet-pongal-thinai-arisi-ven.html"><b>Foxtail millet Ven Pongal</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2021/10/kaikuthal-arisi-ven-pongal-hand-pound.html">Kaikuthal Arisi Ven Pongal</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2023/02/idli-upma-upma-with-leftover-idli-quick.html">Idli Upma - Upma with leftover Idli</a></b></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2022/11/vermicelli-vegetable-kichadi-semiya.html"><b>Vermicelli Vegetable Kichadi</b></a></li></ul><p><span style="font-size: large;"><b>Wheat Rava Kichadi With Vegetables Recipe Details</b></span></p><p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/-Q2lBp2M7Mo" width="320" youtube-src-id="-Q2lBp2M7Mo"></iframe></span></div><span style="font-size: large;"><br /><b><br /></b></span><p></p><p style="text-align: left;">Prep time : 10 minutes<br />Cook time : 15 minutes<br />Serves : 3<br />Category : tiffin </p><p><b><span style="color: #660000;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1 cup fine samba wheat rava</li><li>1 onion, finely chopped</li><li> 4 green chillies, finely chopped </li><li>1 tomato </li><li>1 carrot, finely chopped </li><li>4 beans, finely chopped</li><li>1/4 cup green peas</li><li>few curry leaves </li><li>3 cup water</li><li>1 tsp mustard and urid dal</li><li>1 tsp chana dal</li><li>3 tbsp oil</li><li>1 tsp ghee</li><li>salt to taste</li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions </span></b></p><p></p><ol style="text-align: left;"><li>Heat the kadai with oil and temper with mustard, urid dal and chana dal. Allow them to splutter and let the dal turn crisp. </li><li>Next, add the onions and green chillies. Saute well until the onions turn transparent. Now add the tomatoes and saute well on medium heat until the tomatoes turn soft. </li><li>Add the fresh green peas followed by chopped vegetables and saute well for 2 minutes. Add 3 cups of water and bring to a boil. Add the required salt and mix well. </li><li>After it boils well, add the wheat rava little by little. Stir well. Now reduce the heat to medium and close it with a lid. Cook for 5 minutes. </li><li>After 5 minutes, stir the kichadi well and add 1 tsp ghee. Now reduce the heat to low and stir well for another 2 minutes. The wheat rava should be tender and there should be no liquid left. Remove from heat and let it stand for another 10 minutes. Healthy wheat rava upma is ready to serve. </li></ol><p></p><div><br /></div>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0tag:blogger.com,1999:blog-4618765528046710465.post-52186991963688852202023-02-21T15:59:00.006+05:302024-01-26T22:51:10.567+05:30Pearl Milet Dosa - Kambu Dosa - Bajra Dosa - Millet Recipes - Healthy Tiffin with Millets<p>Pearl millet is a perfect tiffin for relaxed weekends at home. It is a better way to introduce millet-based dishes for your kids for weekend breakfast. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvTCQT2WtLtSXdMH5zdKlZ13t8LVbJFrzoGpgQ-Te3mf4sryLza54ByC_L7tBK5eaxudQIPxDtPB4pVO_41S3F42ujUHRVoWMRkiCCkTb_D1a1z4pf511JfV-gSSWMNgXoVpadJv-iZdESUw7Ysx9R9EQIp7a8gLbWtCPDJy0rfq66xcryk4IIDfTtA/s1625/Picture1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1074" data-original-width="1625" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvTCQT2WtLtSXdMH5zdKlZ13t8LVbJFrzoGpgQ-Te3mf4sryLza54ByC_L7tBK5eaxudQIPxDtPB4pVO_41S3F42ujUHRVoWMRkiCCkTb_D1a1z4pf511JfV-gSSWMNgXoVpadJv-iZdESUw7Ysx9R9EQIp7a8gLbWtCPDJy0rfq66xcryk4IIDfTtA/w640-h422/Picture1.jpg" width="640" /></a></div><br /><p>I like the mild flavour in the pearl millet especially in the dosas. You can smell the mild flavour while cooking the dosas. Pearl millet is called kambu in Tamil and bajra in Hindi is a gluten free whole grain. Due to its numerous health benefits, we have to include in our diet monthly twice or thrice. Kambu flour is mostly used for making instant dosas, and roti. This is a fermented dosa batter recipe and I have used whole pearl millets, rice, black urid dal and fenugreek. I soak the pearl millets along with the rice for 4 hours. Soaking the pearl millets for a longer time helps to blend them better and have perfect soft fluffy texture. You can replace black urid dal with white urid dal. This pearl millet dosa is similar to our mulu ulundhu dosa. This dosa tastes good with small onions chutney, onion garlic onion chutney and ellu podi. Now let's see how to make Pearl millet dosa.</p><p><b><span style="font-size: large;">Here is the video link for Kambu Dosa</span></b></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/p8sVowblanA" width="320" youtube-src-id="p8sVowblanA"></iframe></div><br /><p><br /></p><p>
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Check out my other tiffin recipes here<br /></p><ul><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/03/idli-batter-for-idli-and-dosa.html">Idli</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/11/black-urid-dal-dosa-mulu-ulundhu-dosa.html">Black urid dal Dosa</a></b></li><li><a href="https://www.virundhombal.com/2019/09/aapam-aapam-without-yeast.html"><b>Aapam - Aapam without yeast </b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/02/ragi-upma-using-ragi-flour.html">Ragi flour Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/02/arisi-upma-upma-with-rice-and-toor-dal.html">Arisi Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/11/poori.html">Poori</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/03/suraikai-adai-bottle-gourd-dosa.html">Bottlegourd Adai</a></b></li><li><a href="https://www.virundhombal.com/2017/09/pepper-dosa.html"><b>Pepper dosa - Milagu Adai</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/05/rava-upma.html">Rava Upma</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/07/semiya-upma-upma-with-vermicelli.html">Semiya Upma </a></b></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2022/11/vermicelli-vegetable-kichadi-semiya.html"><b>Vermicelli Vegetable Kichadi</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/06/rava-dosa.html">Rava Dosa</a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2018/11/ven-pongal.html">Ven Pongal </a></b></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2017/01/saamai-rice-pongal-start-your-weekend.html">Saamai Ven Pongal</a></b></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2020/01/foxtail-millet-pongal-thinai-arisi-ven.html"><b>Foxtail millet Ven Pongal</b></a></li><li style="-webkit-text-stroke-width: 0px;"><b><a href="https://www.virundhombal.com/2021/10/kaikuthal-arisi-ven-pongal-hand-pound.html">Kaikuthal Arisi Ven Pongal</a></b></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2022/11/yellow-split-peas-dal-adai-pattani.html"><b>Yellow Split Peas Dal Adai - Pattani Paruppu Adai</b></a></li><li style="-webkit-text-stroke-width: 0px;"><a href="https://www.virundhombal.com/2023/02/idli-upma-upma-with-leftover-idli-quick.html"><b>Idli Upma - Upma with leftover Idli</b></a></li></ul><p><span style="font-size: large;"><b>Pearl Milet Dosa - Kambu Dosa - Bajra Dosa Recipe Details</b></span></p><p style="text-align: left;">Prep time : 45 minutes<br />Cook time : 20 minutes<br />Soaking time : 4 hours<br />Fermentation : 8 hours<br />Serves : 6 to 8</p><p><br /></p><p><b><span style="color: #660000;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>1 cup idly rice</li><li>1/2 cup raw rice</li><li>1 cup pearl millet</li><li>1/2 cup black urid dal</li><li>1 tsp fenugreek</li><li>salt</li><li>gingely oil</li></ul><p></p><p><b><span style="color: #660000;">Cooking Directions</span></b></p><p></p>Measure and add the idly rice and raw rice and pearl millet in a big vessel. Rinse well and soak it for 4 hours. <div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0iB-of74xp7ApRCV0YwNtAMNP3T8CMOnooJjHD66LPmI2HAU8-ybyPh3cByi9GTMvohxY4xdx1vIJBzd0cdDaTLNJ19Sj0hYkR7pSMLl8hjpz2M7RpWZqUxmPip3Hh0kS7J4gjzmL_C8F6Brgu9ubz1PZBrgtf2ZtEQ3iR7h95QfF_kg5lxJNnceaA/s1496/IMG_6251.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="855" data-original-width="1496" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0iB-of74xp7ApRCV0YwNtAMNP3T8CMOnooJjHD66LPmI2HAU8-ybyPh3cByi9GTMvohxY4xdx1vIJBzd0cdDaTLNJ19Sj0hYkR7pSMLl8hjpz2M7RpWZqUxmPip3Hh0kS7J4gjzmL_C8F6Brgu9ubz1PZBrgtf2ZtEQ3iR7h95QfF_kg5lxJNnceaA/w400-h229/IMG_6251.jpg" width="400" /></a></div><br /><div><br />Take black urid dal and fenugreek in a separate bowl and soak it for 1 hour. After 1 hour, rinse them 3 times. While rinsing some skins from black urid dal will be seperated. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2EVCA4L8THrK5DQLvek938OsidRnLZIjTljZBLeSr4gyuoVFQCCoemnojqsObD1wIZOb9J7X1Z2_FSqjNE7nPjZ0gKspGEDfGb2o7PyAGkN2viGIre7hAuH7DJgLvmskmN_9Sl6K4m4usi_zWEJ6zlK1nqMTiTY0DKJHXIAjHemNHdBZndBsLnbJ-w/s1471/IMG_6252.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="1471" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2EVCA4L8THrK5DQLvek938OsidRnLZIjTljZBLeSr4gyuoVFQCCoemnojqsObD1wIZOb9J7X1Z2_FSqjNE7nPjZ0gKspGEDfGb2o7PyAGkN2viGIre7hAuH7DJgLvmskmN_9Sl6K4m4usi_zWEJ6zlK1nqMTiTY0DKJHXIAjHemNHdBZndBsLnbJ-w/w400-h233/IMG_6252.jpg" width="400" /></a></div><br /><div><br />Start by grinding the urid dal first. Add it to the grinder and sprinkle water. Grind it for 12 to 15 minutes. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYNxHRTCpAgef73CCjrSMpxWelxdTvqDhIEoN5H8csMhawQvc3Me_Lsm9R3C00Rbny6_8iL8X1zTLQTEEzykFka4pFHgujlD3kp0QcY95trwDvnH9Q7aWqMuE-o9qIbjpLsTTChtUxKXboBCv4uFUkFWFtYAfPlyYbL0C6k6IFucZIm4pjwC5CTFcHw/s1528/IMG_6253.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="860" data-original-width="1528" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYNxHRTCpAgef73CCjrSMpxWelxdTvqDhIEoN5H8csMhawQvc3Me_Lsm9R3C00Rbny6_8iL8X1zTLQTEEzykFka4pFHgujlD3kp0QcY95trwDvnH9Q7aWqMuE-o9qIbjpLsTTChtUxKXboBCv4uFUkFWFtYAfPlyYbL0C6k6IFucZIm4pjwC5CTFcHw/w400-h225/IMG_6253.jpg" width="400" /></a></div><br /><div><br />Next, add the rice and grind it smoothly. Add water in regular intervals and then grind it. Scrape the sides and grind it.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEf9DTpNwT37bPQpDh6qI0QN7eXgSMxDiYcGXlFXxvooMc7M4gw6PE_yQXMp2VSUWKF-lj-OP4SExeYdxw79M6er7RbunAWm21bWzXh1RlrYwig_R1yTZkwVJ5NeDFZfo5FUmexm9oT3mvK2n7vTB1FstzD9nw79ItFppdaigRqFrtz353lV3E-AWRQ/s1536/IMG_6254.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="855" data-original-width="1536" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEf9DTpNwT37bPQpDh6qI0QN7eXgSMxDiYcGXlFXxvooMc7M4gw6PE_yQXMp2VSUWKF-lj-OP4SExeYdxw79M6er7RbunAWm21bWzXh1RlrYwig_R1yTZkwVJ5NeDFZfo5FUmexm9oT3mvK2n7vTB1FstzD9nw79ItFppdaigRqFrtz353lV3E-AWRQ/w400-h223/IMG_6254.jpg" width="400" /></a></div><br /><div><br />Now transfer the ground batter to a wide vessel. Add some water to the grinder and rinse them and add it to the batter. Add the required salt and mix them well with your palm. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TuEkBjNxMhoKELAev2XsbjWyjBhokpYaKbeTMTTXfx_8SQ3yyxUBLe_J3x4WWFakiDU_2eJ0NVpaAlcmhOsZFN0uKsHaP0Cu-aYBPDXRgsXeVvyQLQqZFhI5KlFe5_b2U5bb2sG6dvgYhC4eq3S3MRvBi1Uv2WwuRikjeFXAxcUC86esKWN_OUn66g/s1474/IMG_6255.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="867" data-original-width="1474" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TuEkBjNxMhoKELAev2XsbjWyjBhokpYaKbeTMTTXfx_8SQ3yyxUBLe_J3x4WWFakiDU_2eJ0NVpaAlcmhOsZFN0uKsHaP0Cu-aYBPDXRgsXeVvyQLQqZFhI5KlFe5_b2U5bb2sG6dvgYhC4eq3S3MRvBi1Uv2WwuRikjeFXAxcUC86esKWN_OUn66g/w400-h235/IMG_6255.jpg" width="400" /></a></div><br /><div>Close it with the lid and allow them to ferment for 8 hours. After 8 hours, mix the batter well with the ladle. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXpq0OLWmknrXVRLZeET-xvy-42xTngTnqwuUNwYZjt18f033lGHLaqDSfs_3HFS-53OR51ngber-26G8q9NVhzNwIbtuy75k01_HeJE5-tZjEej0dxXCxXCU8n8vKxTUMyEB6cD_lCmC9JI3G7WHvU-A1A8ISU1MN_HFF7ZjbRF5Ray3dvXXYI70Ug/s1536/IMG_6256.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="850" data-original-width="1536" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXpq0OLWmknrXVRLZeET-xvy-42xTngTnqwuUNwYZjt18f033lGHLaqDSfs_3HFS-53OR51ngber-26G8q9NVhzNwIbtuy75k01_HeJE5-tZjEej0dxXCxXCU8n8vKxTUMyEB6cD_lCmC9JI3G7WHvU-A1A8ISU1MN_HFF7ZjbRF5Ray3dvXXYI70Ug/w400-h221/IMG_6256.jpg" width="400" /></a></div><br /><div>Heat the dosa pan on medium heat. Now take a ladle full of batter and start from the centre and gently spread it in a circular motion. Add 2 tsp gingely oil around the dosa.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQSW8Gt5fagQDK-hvv-hj6M9rQ73J78xT77KpvAsyDPYI-kceHqRtskZCpaTd-CcAvC_hr-MOPRppX-aYFcpzNk75m9dpoUyVQRerGfUaFXtU2UBkUhGdjU0XIzUqM0078_aLHe6_9g2qhgL_BlgwgFCsifVnaq_9CI4cdj0tkykhmyM7ypt5vWfXNQ/s1536/IMG_6257.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="1536" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQSW8Gt5fagQDK-hvv-hj6M9rQ73J78xT77KpvAsyDPYI-kceHqRtskZCpaTd-CcAvC_hr-MOPRppX-aYFcpzNk75m9dpoUyVQRerGfUaFXtU2UBkUhGdjU0XIzUqM0078_aLHe6_9g2qhgL_BlgwgFCsifVnaq_9CI4cdj0tkykhmyM7ypt5vWfXNQ/w400-h248/IMG_6257.jpg" width="400" /></a></div><br /><div><br />Use the spatula under the dosa and gently flip the dosa. Cook for 1 more minute and remove from the pan. <p></p></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsGJ7Isqr1saCHdGo_1qC3zybvVu66RxuPeYuo1OIdV2iChb84PMsUqNJ8-egHeCprTd3fwBfUbn95qmnTi-VpryKfJw07oSg9VPQ0aalqvy63s7zTzZKCwEEEov3SFElBqxuBmqegJbe0QmbXJZmYAJD_hqUnXmD5ZUwOsgbg4Uu2WW6v8RT3cJNMw/s1496/IMG_6258.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1496" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsGJ7Isqr1saCHdGo_1qC3zybvVu66RxuPeYuo1OIdV2iChb84PMsUqNJ8-egHeCprTd3fwBfUbn95qmnTi-VpryKfJw07oSg9VPQ0aalqvy63s7zTzZKCwEEEov3SFElBqxuBmqegJbe0QmbXJZmYAJD_hqUnXmD5ZUwOsgbg4Uu2WW6v8RT3cJNMw/w400-h233/IMG_6258.jpg" width="400" /></a></div><br /><div><br /></div>
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</script>Muthulakshmi Madhavakrishnanhttp://www.blogger.com/profile/09046598161541451001noreply@blogger.com0