Puliyodare,Pulihora or Tamarind rice is a common rice recipe in South Indian States.This is a main course dish. This is usually a neivedyam for Pooja’s both in homes and also in temples.Also this is travel friendly recipe . Best for lunch box too.
Ingredients for mix
- Channa dhal…..2tbs
- Urad dhal……….2 TBS
- Coriander seeds..1 TSP
- Pepper……..1 Tsp
- Methi seeds..1tsp
- Red chillies …4 or 5
- Asafoetida..1/4 TSP.
In a kadai first put Channa dhal then urad dhal and dry roast it for sometime.then add coriander seeds ,pepper corns,methi seeds and red chillies. Fry a little then add asafoetida.After roasting put it in mixer grinder and make it into a fine powder.Keep it aside. Can refrigerate it and use while preparing the mix.
Ingredients for the mix
- Tamarind..lime size
- Mustard seeds…1/4 TSP
- Urad dhal……1/2 TSP
- Channa dhal…1/2 TSP
- Groundnuts….4 TBS
- Curry leaves….few
- Red chillies…..3
- Jaggery a small piece.
- Gingelly oil ..4 tbs
- Turmeric powder…1/4 TSP
- Salt as required
- Asafoetida…1/4 TSP
- In a kadai add gingelly oil.
- When it gets heated add mustard seeds then urad dhal and Channa dhal.
- When it gets roasted add red chillies and curry leaves.
- Add turmeric powder
- Now add ground nuts
- Fry a little and add the grounded powder to it.
- Now let it mix well
- Add tamarind extract to it.
- Allow it to boil.
- When it starts thickening add required salt.
- Till it is like a halwa stage
- Remove from fire and store in airtight container.
- Take a cup of cooked rice and mix with it.
- Serve with papad or vathal.
A very easy snack which is tasty.This can be made with either maida or wheat flour. This recipe is with maida.Spicy cuts when made with Maida is light in texture but when wheat is used it is dense.
- Maida………..11/2 cup
- Asafoetida….1/4 TSP
- Hot oil…..1 TBS
- Chilli powder…1/4 TSP or chillies 3 or 4 and garlic 4 pods grinded into paste.
- Salt to taste.
- Oil for frying.
- Mix flour,salt, asafoetida either chilli powder or chilli paste hot oil.
- Now add water to the mixture andmake it as a dough.
- Divide into 4 balls.
- Roll it into chappathi.
- With the help of a knife or cutter begin to cut vertically with 1″ apart straight lines and then cross ways. Now we get diamond shape cuts.
- Keep aside.
- Heat oil in a kadai. When hot add few cuts.
- Fry until golden and crispy.
- Fry in batches and store air tight containers after draining oil.
Van increase or decrease the chilli powder or number of chillies according to ones taste.
Kadala parupu sundal is a variety of sundal. This can be easily prepared even without soaking the Bengal gram.
- Bengal gram …..250 gms
- Grated coconut…1/4 cup
- Salt as needed.
- Oil……2 TBS
- Mustard seeds…1/2 TSP
- Urad dhal….1 TSP
- Curry leaves..a few
- Green chillies 1 to 2
- Wash and cook Bengal gram in a pressure cooker with enough water for two whistles. If there is excess water can use for other recipes like rasam.
- In a kadai pour 2 TBS oil then mustard seeds it splutters add urad dhal when it turns brown and split chillies fry it.
- Now add cooked Bengal gram to it
- Finally add coconut scrapings.
You can decrease the amount of coconut scrapings.
Can add coriander leaves too.
A simple side dish for tiffin as well as curd rice.This is very spicy and tasty.Easy to make recipe.This traditional recipe is made with fresh green chillies.This is also travel friendly.If we store in air tight containers it will be for 3 to 5 days.If refrigerated will stay for longer period.
- Green chillies……..50 gm
- Tamarind a small lemon size
- Gingelly oil …..4 to 5 tbs
- Turmeric powder…1/4 tsp
- Mustard seeds……1/4 tsp
- Urad dhal….1/2 tsp
- Jaggery powdered……1 to 2 tbs
- Salt as required
- Chop green chillies.
- In a kadai pour gingelly oil and add seasonings to it .
- Then add chopped green chillies and fry it.
- Now add tamarind extract and allow it to boil after adding turmeric powder and asafoetida.
- Now add salt.
- When it starts thickening add powdered jaggery.
- When it gets thickened like gravy remove it.
This will taste differently.
Goes well with idli dosa. Can serve with curd rice instead of pickle.Can increase or decrease the quantity of jaggery according to the families taste.
Left over food can be converted into tasty food. Today I’m going to give you left over thengulal powder recipe. It’s very tasty and kids friendly recipe too. When we have lot of left over murku or thengulal we can try this recipe.
- Muruku or thengulal……4 to 5 nos
- Sugar……….2 to 3 TSP
- Coconut scrapings…2 or 3 Tsp
- Break thengulal into small pieces.
- In a dry jar grind it into fine powder.
- Finally add sugar and run a second or can add sugar seperately before serving.
- Can add coconut scrapings too.But it is optional.
I have used ordinary thengulal can also use muruku.It can be given both for kids and also for old people.Can powder muruku alone too and serve without adding sugar.
Carrot is a root vegetable usually orange in Color though purple,black,red,white and yellow is available.
It contains high quantities of alpha and beta carotene.It is also a good source of Vit.K and Vit.B2 and many minerals.
- Carrot chopped…..2or 3Nos.
- Onion…..1or 2
- Green chillies…2 or 3
- Grated coconut…3 or 4 TBS
- Mustard seeds…..1/4tsp
- Urad dhal………..1/2tsp
- Oil…..1or 2tbs
- Curry leaves a few
- Chop carrot into small pieces.
- Boil it with little water.
- When half done add salt to it and when it is cooked keep aside.
- In a kadai pour oil and when mustard seeds splutter add urad dhal.
- Then add curry leaves, chopped onions , green chillies and fry it.
- Add cooked carrot and finally add scraped coconut.
Serve with rasam or sambar or curd rice.
Buttermilk kuzhambu or mor kuzhambu is commonly prepared dish in South India.This is served with rice or can be served with idiappam. Vegetables like okra ash guord and colacasia can be used.But here I have used dhal vada.
- Tuvar dhal…..1 TBS
- Rice……………..2 TBS
- Cumin seeds..1/2 TSP
- Green chillies..2 to 3
- Ginger……….a small piece
- Grated coconut…1/4 cup
- Curd…..1 cup
- Urad dhal..1/2tsp
- Curry leaves…few
Coriander leaves few
- Soak tuvar dhal and rice for few minutes in hot water .
- Grind these two first a little then add coconut scrapings,green chillies,ginger,garlic and cumin seeds and then grind into a fine paste.Keep aside.
- Take curd and beat it till smooth.
- Add ground paste to it.
- Now in a kadai mix both curd and ground paste and heat it when bubbles starts coming switch it off.
- Pour half the quantity into another vessel.keep aside.
- Now to the other half add dhal vada to it and boil for few minutes.It will soak after sometime.
- To the kulambu kept aside add seasoning to it and then add chopped coriander leaves.
Serve with rice. Soaked vada will taste good.
If u are using colacasia or ash guord boil and add.If using okra fry it well and slightly cook and then add to the curd and paste mixture
Pasi parupu or moong dal is packed with protein.This dhal is the most recommended vegetarian super foods.It is extremely light and easy to digest.It has high nutrient content. It aids weight loss as it makes the body feel full after eating. It is rich in potassium,iron, magnesium and copper.It also contains folate,fiber and also rich inVit.B.some amount of vitE, C and vit. K.
Kerala style parupu is one variety where moong dal is cooked and coconut is added.This is served on special occasions for feast,onam sadya and it is the first curry served for marriages with rice,ghee and papadam.
- Moong dhal……..1/2 cup
- Turmeric powder…1/4 tsp
- Water…………3/4 to 1 cup
- Grated coconut…….. 4 tbs
- Green chilli…………….1
- Cumin seeds…………1/2 tsp
- Garlic………………….2 pods
Grind everything into a smooth paste.
- Oil ……………………2 tbs
- Mustard………….1/4 tsp
- Urad dhal………..1/2 tsp
- Curry leaves……few
After oil gets heated add mustard seeds when it splutters add urad dhal and when it turns brown add curry leaves. Keep aside.
- Cook dal with turmeric powder a pinch of asafoetida in pressure cooker for 4 to 5 whistles
- When it is ready mash it well.
- Now add salt and grinded paste and allow it to boil.
- Finally add seasoning.
Serve with rice,ghee,papad and vegetable curry or porial.
One of the traditional recipes made with rice and jaggery. Easy to prepare also a neivedyam especially when we offer Pongal for Sun god. I have used raw rice for this but can use even boiled rice.
- Rice …..1 cup
- Jaggery…1 to 11/2 cup
- Ghee….3 tbs
- Cardomom powder…1tsp
- Milk 3/4 litre.
- Cashews and kismis…1 tsp
Can cook rice separately too.
1. Powder jaggery put it in a thick bottom pan and mix well with little water.
2.Filter the syrup to remove the dirt from the syrup.
3.After removing the dirt keep again for some more time so that it becomes more syrupy that is more thicker.
4.Add cooked rice to the the syrup and cook till it blends.
5.When it blends well add milk to it.
6.Finally add fried cashews and kismis.
India is one the largest producers of drumsticks. It is used widely in cooking. The leaves,the drumsticks even the flowers can be used for cooking. It can be added in curry or can be or can be prepared as stir fry.
Cultivated in many parts across India drumstick is widely known to be therapeutic with a very high nutrition content.
Fresh pods and seeds are an excellent sources of oleic acid a health benefiting mono unsaturated fat. Rich in Vit.C., Vit.B6 and Vit.A. They are packed with valuable minerals and protein.i.e. rich in calcium, iron and others.
It also helps in digestion,protects against infections.
- Murungakkai……2 nos. Cut into 2″
- Turmeric powder….1/2 tsp
- Grated coconut…1/4 cup
- Shallots..4 or 5
- Garlic…2 or 3 cloves
- Red chillies…..2 to 3
- Cumin seeds..1/4 tsp
- Mustard seeds…1/4 tsp
- Urad dhal…….1/2 tsp
- Cook the drumsticks pieces with little salt and turmeric with 1 cup water and cook till it is half done.
- Coarse grind the ingredients.
- Heat oil in a pan add mustard seeds when it splutters add urad dhal.
- Add drumsticks and grinded paste to it. Check for salt add if needed and when tender and dry remove from fire.
- Serve as side dish for rice.