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Showing posts from November, 2018

Snake Gourd Kootu | Pudalangai Kootu

Snake gourd kootu is a healthy side dish for your lunch. We have a wide variety of high water content vegetables like bottle gourd, ash gourd, snake gourd, ridge gourd etc. All these vegetables contain eighty percent water and keep you hydrated the whole day. These water content vegetables are a popular choice for kootu, sambar and thayir pachadi. Try to include any one of these vegetables weekly, twice in your regular diet.


Snake gourd kootu is a wonderful side dish for pulikuzhambu. Kootu is often prepared with moong dal or toor dal. But for this snake gourd kootu we add chana dal. I like the crunchy dals in the kootu which adds a beautiful colour also. Most of our kootu or poriyal dishes we add the ground coconut paste, which adds flavour, colour and taste also.

Check out my other kootu recipes here
White Pumpkin (Ash gourd) kootuYellow Pumpkin kootuChow Chow(chayote) kootuRaw Papaya kootuParuppu Keerai kootuManathakkali Keerai kootuCabbage Potato kootu

Ven Pongal

Ven pongal - many of our favourite weekend breakfast dishes. Ven pongals are easy to prepare, but they must be prepared with proper measurements to get perfect results.


Start your ven pongal by  roasting the dals in a pan. There are two ways to roast the dals, but my favourite is dry roasting the dals well until you can smell a nice aroma from the moong dal that produces a nice flavour to the entire dish. It won't take longer than a minute to roast the dals, so do not omit the step. After roasting the dals we have to add it to the raw rice and cook them in a pressure cooker. Like many of my pressure cooker recipes, I recommend to soak the rice and dal for 20 minutes for perfect results. Next, we will see the water level for venpongal. Usually for venpongal, use 3 to 3.5 cups of water for 1 cup of raw rice, but you may need to practice the amount your pressure cooker requires for the particular dishes. If you add more water for venpongal, it gives you stickier rice, which may take…

Coconut curry leaves chutney | Thengai Kariveppilai Thuvaiyal

Coconut curry leaves chutney (thuvaiyal) easy and healthy thuvaiyal for your lunch with a plate of warm rice. We prepare different types of kuzhambu everyday for lunch. But sometimes it will be boring to cook or  you feel tired when you do not have energy in your body. In that situation, this quick thuvaiyal is the best one for your lunch. The thuvaiyal is mixed with the hot rice and served with appalam and sundakkai vathal. We prepare this thuvaiyal during fasting days like shasthi, kiruthikai and sathurthi. After the fasting is over, we mix the cooked rice (pacharisi sadham) with a tbsp of this curry leaves chutney  swirled with a few tablespoons of gingely oil.


This coconut curry leaves thuvaiyal includes ingredients like grated coconuts, curry leaves, asafoetida, tamarind and red chillies. All the ingredients are handy and you can grind it within 5 minutes. For this chutney, the only work you have to do is grating the coconut. There are many frozen grated coconuts or coconut powd…

White Vegetable Kurma | Vellai Kurma

White vegetable kurma - one of my favourite side dishes for idiyappam. For idiyappam or aapam i prefer kurmas which are flavoured mildly. This white vegetable is one among those categories and also it is pretty easy to make. This kurma is also good for parotta and chapathi.


To prepare restaurant quality kurma at home, you should follow some basic instructions.
The first thing for these coconut based gravies is the good quality coconut. Because it not only adds taste to kurma, but also helps to bring the correct consistency. In this white vegetable kurma, I have added both coconut paste and coconut milk. The coconut milk brightens the gravy and the coconut paste grounded along with green chillies and other spices adds flavour to the dish.
The second thing is using the spices in correct measures. After experimenting many kurma, I found this technique. If you add any one of the spices in excess, then the kurma will taste bad with the particular flavour. For example, if you add more cl…

Sweet Somas | Somasi

Sweet Somasi is my favourite Diwali sweet. During my childhood days, my mom prepares this Somasi for Diwali and I helped her to make the pooris and the stuffing method. I enjoyed each and every part of this dish. All the hard work goes in stuffing and brushing the pooris with maida paste and it requires little patience. After preparing the somasis, the deep frying method requires very few minutes.


To make sweet somasi you will need these main ingredients : maida flour, fried gram, coconut, sugar and oil. The fried grams are powdered finely along with sugar and then we have to add the coconuts fried in ghee. In addition to that cardamom powder, black sesame seeds and poppy seeds are added for flavours. The stuffing for the somasi is ready. For the outer covering we have prepare the dough with maida flour and we have to prepare small pooris. We have to place a tbsp of fried gram mixture in each pooris and then sealed it with the maida paste. That's it the somasi. Then we have to de…