Virundhombal means serving food with hospitality surcharged with true devotion and love. Vegetarian food blog with step wise pictures and instructions.
Sarkkarai Pongal - this is a quick and easy dish for prasadam. And this Sarkkarai Pongal has also been an absolute favourite prasadam for many of us. The taste of this Sarkkarai Pongal, depend on the quality of the jaggery we use. I usually prefer pagu vellam for pongal and payasam dishes. The colour and taste of this jaggery vary from place to place. Some jaggery are dark brown while others are yellow or orange coloured jaggery. In this recipe, I have used the dark brown jaggery and it tastes so good. My husband bought me this dark brown jaggery (Kottayam Vellam) from Nanguneri. Now let's see some important tips for perfect Sarkkarai Pongal.
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Pepper dosa - Milagu Adai - Easy & Healthy Tiffin
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Pepper dosa - easy and healthy breakfast dish. In South India major types of dosa are prepared using rice and urid dal. This pepper dosa is also prepared with rice and urid dal but instead of white urid dal i have used black split urid dal.The dosa is flavoured with black pepper powder and to add some extra taste I have added finely chopped onions, fresh grated coconuts, curry leaves and cooked with coconut oil. The consistency of the batter should be thin like rava dosa batter. After grinding the batter you can immediately prepare the dosa and no need to ferment it. The black urid dal and black pepper powder are the main ingredients which give a unique taste for this dosa. The perfect accompaniment for this dosa are coconut chutney or curry leaves chutney.
Video link for Pepper Dosa
Prep time : 10 minutes Soaking time : 2 hours Cook time : 15 minutes Serves : 4 Category : Breakfast Author : Muthulakshmi Madhavakrishnan Ingredients
1 cup idly rice
1/2 cup raw rice
1/4 cup split black urid dal
3 tsp black pepper powder
1 cup finely chopped onions
1/4 cup curry leaves
1/2 cup fresh grated coconuts
coconut oil
salt to taste
Cooking Directions 1. Measure and add the idly rice, raw rice and black urid dal in a wide bowl. Wash them well and add 4 cups of water. Soak it for 2 hours 2. Take a big mixer jar and add the soaked rice and dal. Add 1/2 cup water and grind it coarsely. 3. Transfer the batter to the bowl and add 1 cup of water. You can add some more water if the batter appears thick. Add the required salt. 4. Add all the remaining ingredients one by one - black pepper powder, chopped onions, chopped curry leaves and coconut. 5. Heat the dosa pan on medium heat and apply some oil with a small piece of white cloth over the pan. Now pour the batter in a circular motion.( you can also pour like you prepare for rava dosa). Stat from edge to the centre. Fill it with the batter if there is a gap. 6. Add coconut oil around the edges of the dosa and cook them on medium flame. Then slowly flip the dosa and cook until crisp.
Pepper dosa with step by step photos
1. Measure and add the idly rice, raw rice and black urid dal in a wide bowl. Wash them well and add 4 cups of water. Soak it for 2 hours.After 2 hours, drain the water completely.
2. Take a big mixer jar and add the soaked rice and dal. Add 1/2 cup water and grind it coarsely.
3. Transfer the batter to the bowl and rinse the jar with 1 cup of water and add it to the batter. You can add some more water if the batter appears thick. Add the required salt.
4. Add all the remaining ingredients one by one - black pepper powder, chopped onions, chopped curry leaves and coconut.
5. Mix them well and check for the salt and the pepper powder.
6. Heat the dosa pan on medium heat and apply some oil with a small piece of white cloth over the pan. Now pour the batter in a circular motion.( you can also pour like you prepare for rava dosa). Stat from edge to the centre. Fill it with the batter if there is a gap.
7. Add coconut oil around the edges of the dosa and cook them on medium flame. Then slowly flip the dosa and cook until crisp.
Kootanchoru
is a popular lunch dish from Tirunelveli. This is our family favourite
rice and it is rich in nutrients as it contains lots of vegetables and
dals. We prepare this rice frequently for special events and family get
togethers. In most of Tirunelveli dishes we use small onions, garlic,
coconut and generous amount of jeera. In this dish also we have used
coconut small onion paste and good amount of fresh vegetables. We add
commonly used vegetables such as raw banana, brinjals, drumsticks,
carrots, beans and potatoes. I have learned this recipe from my grandma.
She taught me with her some useful tips and techniques about how to
cook, when to add the ingredients and how to choose the correct
vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos.
Spicy Tomato Rice - rice prepared with onions, tomatoes, whole garam masala and coconut milk. Easy one pot rice dish within 30 minutes.
During my school days I saw this dish in a TV cookery show prepared by the Chef. Shanthi Balram madam. We prepare this rice frequently and it is one of our favourite rice for lunch box. It is such a flavourful rice with a few basic ingredients in your kitchen. In this recipe I used jeera samba rice, but you can use basmati rice or ponni raw rice. The first thing we need to do is to extract fresh coconut milk because we are going to cook the rice in coconut milk. Then proceed with the chopping works and the grinding works. Cooking the rice is not more than 20 minutes. For flavours I have added cinnamon, cloves, bay leaf, mint leaves and sprinkled a half teaspoon of garamasala powder. I have added green chillies with ginger garlic paste and also while sauteing the onions. You can add as you prefer. I have not added any other additional ingredients lik…
Green Peas masala - Side dish for roti, nann, phulka and pulav. Easy and tasty gravy. Cook easily in 30 minutes or less with this superfast, easy masala. Delicious and tasty green peas masala made lighter than other gravies with few ingredients.This is one of my all time favourite masala. My favourite Green peas masala requires some onion paste, tomato paste and simple ingredients you likely have in your kitchen.
This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder. The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.
Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal
I always like to work any greens into our diet because they are just good for you and I happen to know these types of kootu are really delicious with any South Indian meals and also for rotis & parathas. I like paruppu keerai greens very much because it's flavorful and quite healthy. I added some chopped tomatoes for taste and soaked moong dal for thickness and as usual, small onions coconut paste for the flavours. You can eat them as a side dish or you can mix it in a bowl of plain rice and eat it as a meal. I kept the ingredients pretty simple, but if you want to make it rich you could add some chopped garlics, green chillies or even some chopped big onions. The amount of kootu that this recipe makes will vary a quite bit depending on the size of the keerai(greens) bunch. My kootu yielded about 2 cups, but you could even add another bunch if you want more.
Vazhaipoo vadai is a popular evening snack in Tamil Nadu. They are made with ground chana dal, chopped vazhaipoo, onions, curry leaves and asafoetida. These vadas are packed with fiber from vazhaipoo and protein from chana dal. You won't feel hungry for a few hours after eating these vadas.
This vazhaipoo vadai is very easy to make but you have to follow the steps carefully to get the authentic taste. The first step is to soak the chana dal in a plenty of water for 3 to 4 hours. After 3 hours, drain the water completely using a colander. Take a big mixer jar and grind the fennel seeds, green chillies and red chillies and then add the drained chana dal to it. Grind the chana dal mixture coarsely without any water and transfer it to the mixing bowl. If it is difficult to grind it without water, just sprinkle a few drops of water and grind it.Do not add more water because it will not hold up and will separate in the oil while frying. For best results grind the chana dal mixture wit…
Pidi karunai kuzhambu (Yam) provides all the important nourishment to the body which not only improves the immunity system, but also brings a glow in the body. It is used as an Ayurvedic medicine to cure piles. It is high in Vitamin B6, and contains Vitamin C and A, potassium, phosphorous and magnesium. This pidi karunai masiyal is easy to make and tamarind juice is added to remove itchiness. A healthy and low calorie dish which goes well with rice. I learnt this recipe from my mom. For pulikuzhambu we prepare this masiyal as a side dish. Try this easy and healthy masiyal for your family.
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