Tag Archives: vegan

Raw MangoSweet Pachadi

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Among pacadi varieties raw mango sweet Pachadi is one of our favorite recipes. This is a Tamil NewYears recipe.This is because on the new year we have sweet, salt spice,bitter,sourand astringent.Significance is that our life is a combination of mixed emotions like good,bad,sorrow,happy,victory, defeat and we should face them equally.
This is an easy  to cook.
INGREDIENTS:
Raw mango____11/2 cup
Jaggery Powdered___1/3 to 1/2 cup
Salt a pinch
Turmeric powder a pinch
Chilli Powder a pinch

Remove skin from mangoand slice it into thin slices.
Method
*Take a thick bottom  vessel.Cook mangoes with little water with a pinch of salt and turmeric.
*When it is cooked add jaggery to itallow it to boil till it dissolves.Now add a pinch of chilly powder.Cook in medium flame to avoid burning.
*When it blends well and gets thickened it is ready.

Some fry mustard seeds and res chillies add to the dish lastly.

Some add been flowers too.It can be fried and add to the CURRY.Neem flower 1tsp can be fried and add it to the CURRY.Only if it is for New Year otherwise needn’t
Another option is to prepare jaggery syrup and then to the CURRY.Melt it by adding1/4 cup water and filter it.Add jaggery syrup to the cooked  mango.

OKRA MANGO PACHADI/VENDAKAI MANGAI PACHADI

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Mango season reminded me to share a recipe with mango and ladies finger.This is a traditional Tirunelveli recipe.We have this dish served for marriages also we prepare this in special occasions where we need oru vaga curry. It’s simple and very tasty recipe.This goes well with sambar,rasam also for blackgram rice.

INGREDIENTS
Ladies finger/Okra_________500gms
RawMango. _______________1(medium)
Toor dhal__________________1/3rd cup
Onion______________________2
Turmeric Powder___________1/2 to1 TSP
Curry leaves________________a few
Oil
Mustard seeds_____________1/2 TSP
Urad dhal___________________1tsp
Salt as required.
Coriander leaves

Masala For Grinding
Coconut scrapings __________1/3rd cup
Cumin seeds_________________1/2 TSP
Red chillies___________________2or 3
Garlic pods___________________3or4

METHOD

*Cut ladies into small pieces.
*Grind all the  masala ingredients and keep it aside.
*Cook dhal and keep it separately.
*Chop onions.
1.Heat 3tbs. Of oil add mustard seeds when it splutters add urad dhal then add curry leaves.
2.Now add onions,ladies finger,cut diced mango and saute.After sauting add enough water to cook it.
3.Add turmeric powder and required salt
4.When it is cooked add cooked dhal mix well finally addthe grinded paste to it.Now add chopped coriander leaves.

Options
*If u don’t have raw mango can use tomotoes.
*Other option is to add tamarind extract instead of water.

PARUPU URUNDAI KULAMBU

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As the name suggests parupu urundai kulambu is a traditional recipe.This is prepared with lentils.It is different in taste.
INGREDIENTS:

for the parupu urundai

Toor dhal or Channa dhal 200 gms
Or
Toor dhal alone 200 gms.
Onion2
Curry leaves a few
Oil 2 tbs
Green chillies or red chillies accdg to taste.
Salt
Coconut scrapings 2 tbs.
Method
1.soak dhal in water for 2 hrs.Grind red chillies with the soaked dhal.
2.Heat oil in a kadai.Add chopped onions,curry leaves and grinded dhal to it.Add required amount of salt to it.Mix well.
3.If needed add a dash of oil so that it doesn’t stick to the kadai.
4.Now add coconut scrapings too to it.
5. Remove from fire and when cool make as balls.
6.Keep in a steamer and steam for few minutes till it gets cooked.
Now the parupu urundai or balls are ready.

Now we can see the gràvy part.
INGREDIENTS
Tamarind a lime size.soak in water and extract pulp from it.keep aside.
*oil 2tbs
*mustard seeds 1/4tsp
*urad dhal 1/2tsp
*Curry leaves a few
*Tomato 2
*coconut scrapings 2 tbs
*Sambar powder 2 tbs
*Onion 2
Coriander leaves  chopped
Method:
1.In a  kadai heat oil add mustard seeds  after it splutters add urad dhal.
2.Now add onion,curry leaves and tomato ea.
3. Now add tamarind water to it then sambar powder and salt.
When it is done can add the coconut scrapings grinded to it.
4. Finally add parupu urundai sdeways one by one slowly.
5. When it gets cooked finally add chopped coriander leaves.
Serve with rice.

RIDGE GUORD /PEERKANGAI GOSTHU

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We have many accompaniment forIdlis and Dosas.Coconut chutney and sambar are common side dishes.Ridge GUORD gosthu is an easy one. Those who are allergic to brinjal can have this side dish.
Peerkangai has many health benefits. This is rich in dietary fibre and vitamins.It aifs in good digestive system.
INGREDIENTS:
Peerkangai/Ridge guord chopped_ 2cups
Shallots_10 to 15Nos or
Onion_ 2Nos.
Green Chillies 2 or 3 accdg. to taste
For frying:
Oil_ 1 to 2 tbs
Urad dhal_1/2 TSP
Mustard seeds 1/4 TSP
Curry leaves a few
Coriander leaves finely chopped 1 to 2 tbs.
Hing 2 pinches
Salt as required.

METHOD
1.Wash ridge guord and peel it’s skin and chop it.
2.Keep a wok or idli container  to cook it.This will cook quickly.
3.When cooked remove from fire and when it cools put in mixer with green chillies and make it a paste.
4.Heat a pan drizzle oil to it.Temper with mustard seeds,urad dhal to it add curry leaves and then add onions fry till it turns pinkish.
5.Now add the grounded ridge  guord with little water with required salt and asafoetida powder.Allow it to boil.Add coriander leaves.
6.When it is ready serve with idlis.

Optional:
Can add tomatoes or tamarind  pulp to it

KEERAI CHARU/KEERAI THANI CHARU

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We can prepare different dishes with greens.This is an easy recipe also very healthy one.
INGREDIENTS:
Arai keerai chopped- 1cup
Onion_1 chopped
Garlic_4 to 5pods chopped
Red Chillies_3 or 4
Tamarind_a goose berry size
Oil for frying
Salt as required

METHOD
1.Clean the keerai by removing the roots.Wash to remove soil from it.Chop it finely.
2.Heat oil in a kadai add mustard seeds when it splutters add urad dhal and fry.
3.Now add red chillies after a while add chopped onions and garlic saute for few seconds.
4.Now add chopped greens it.
5.Now add tamarind water extracted from tamarind appr.1 to 2 cups.
6.Add salt.
7.Allow it to boil for few minutes. It is ready to serve.
Serve with pottukadadalai chutney for rice.

Pottukadalai chutney:
INGREDIENTS:
Pottukadalai : 1 cup
Red chillies :2 or 3.
Salt as required
METHOD
Grind all these ingredients in a mixi..
This is in powder form can store for a longer period.
Before serving take little powder mix with water so that it is in  chutney form.
Another variation is that you can add two pods garlic with little coconut scrapings and grind in a jar.chutney is ready.

CHOW CHOW KOOTU/CHAYOTO KOOTU

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CHOW CHOW KOOTU/CHAYOTO KOOTU

Another South Indian style kootu to share with you all.This is a best  side dish for rice and it goes well with chappathi too.

Ingredients:

chow chow:2 cups chopped

Moong dhal: 1/4 cup

Turmeric Powder:1/4 tsp

curry leaves: a few

Milk: 3 tbs.

For seasoning:

Oil :1tbs

Mustard seeds and urad dhal

For grinding:

Coconut grated 3 to 4 tbs

cumin seeds:1tsp

garlic pods:3t0 4 pods

Redchillies:1 to 2.as desired

Method:

 

1.Peel the skin of chow chow and cut into small cubes.Keep aside

2.Grind all the ingredients

3.Cook dhal seperately and mash it well

4.Cook chow chow with turmeric powder when done add required salt add the cooked dhal  also  to it

5.add the grinded mixture to it and blend well.

6.heat oil add mustard seeds,urad and curry leaves fry and add to it.

7.Lastly add milk to it. Its ready for serving with rice or chappathi

This is a very traditional syle of kootu.Goes well with vathal kuzhambu/puli kulambu also for sambar rice.

 

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TOMATO ONION CHUTNEY

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TOMATO ONION CHUTNEY

We have many chutney varieties for dosai and idli. This is an easy recipie without coconut.According to ones taste you can alter the quantity of onion and tomato.

INGREDIENTS :

Big onion -2

Tomato-2

Capsicum:1

Red chillies: 2 or 3

Garlic few pods

coriander and mint and curry  leaves

Oil for frying

Method:

To a kadai  pour little oil.To it add red chillies, tomato,onion,garlic and coriander and curry leaves.If adding mint leaves add it also.

When cool put in a jar and grind it.

Can be kept in fridge ad can use for 2 to 3 days.towhatsapp-image-2016-12-18-at-6-14-56-pmwhatsapp-image-2016-12-18-at-6-14-49-pm

PUDALANGAI PORIYAL/SNAKE GOURD STIR FRY

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PUDALANGAI PORIYAL/SNAKE GOURD STIR FRY

whatsapp-image-2016-12-18-at-6-14-57-pmINGREDIENTS:

Pudalanga:2 cups

Onion:1(optional)

Turmeric powder1/4tsp

chilli powder as desired

curry leaves

oil

a few salt as needed

Method

1.Wash and cut the snake gourd length wise .Remove seeds also soft white portion.cut into thin slices.

2. Take pudalanga  in a colander add little chilly powder and salt to it.water will come out.

3.In a kadai add oil add mustard seeds and urad dhal when it fries add curry leaves then add the vegetable to it.

4.According to your taste add more chilly powder and salt.

keep on frying.When done remove from fire.

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Best side dish for sambar rice and curd rice.

POTATO KOOTU

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POTATO KOOTU

Potato fry is a common recipie.But today I thought of sharing with you all a very traditional recipie which I learnt from my mother. Simple and easy one.

INGREDIENTS:

Potato cut into pieces :1 t0 2 cups

Peas:1/3rd cup

Coconut scrapings: 3 to 4 Tbs

Green chillies:2 or 3 accdg to taste

Mustard seeds :urad dhal for seasoning

cumin seeds :1/2 tsp

garlic:2 to 3 pods

Curry leaves a few

Salt as desired

oil :1 tbs

Method

  1. Cook and Peel potatoes then cut into cubes.
  2. Boil peas  seperately.
  3. Grind coconut scrapings, cumin seeds ,green chillies and garlic pod into a fine paste.
  4. In a kadai put oil add mustard seeds urad dhal then curry leaves.
  5. Add potatoes and peas with required salt and little water.
  6. Then add the grinded masala to it.
  7. when it gets thickened remove from fire.

 

Side dish for rice.

 

 

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BLACK GRAM DOSAI/KURUNAI DOSA

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BLACK GRAM DOSAI/KURUNAI DOSA

Among the dosa varieties this black gram dhal dosa is famous in Thoothukudi and Tirunelveli districts in TamilNadu India.Some call it mulu uzhundu dosa.

For ordinary dosa we use dehusked urad dhal. But for this dosa we use blackgram dhal that is with its skin.

Urad dhal itself is very good for women and this with skin is rich in proteins especially for teenage girls.

only three ingredients are needed for this batter.

Ingredients:

  • Rawrice/Parboiled rice-4cups
  • Blackgram dhal- 1 1/4cup
  • Fenugreek seeds 1 to 2 tbsp
  • salt as required.We can prepare batter both with raw rice and parboiled that is with idli rice.My mom prepares with raw rice and I too follow the same.If we use parboiled rice we should soak it for 2 hrs.If it is raw rice can grind it after washing no need of soaking.Same for black gram dhal no need for soaking because if we soak the skin will bcome off. we need the skin too so can wash and grind with fenugreek seeds.

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Method:

1.Grind rice into smooth fine paste.

2.While grinding black gram dhal add fenugreekalso and grind it to a soft batter.

3.Add salt and mix well

Allow the batter to ferment for 12 hrs.Next day when prearing mix well the batter. Keep dosa tawa and when it is ready take batter in a ladle por it in a tawa  in a circular motion.Sprinkle oil  when cooked flip it.Tastes good with sesame/gingelly oil.

Points to remember:

1.The batter will be black in color.

2.One can make crispy or thick dosa as per the taste.

3.Batter must be frothy and foamy.

4. Serve hot with onion chutney (kara chutney) and red chilli coconut chutney with a dash of sesame oil.

Onion Chutney (Kara chutney)

Ingredients:

1.Sambar onion (Shallot)-15 Nos remove skin.Easysoak for 10 mts in water it will be easy to remove skin.

2.Redchillies -4or5 accdg to taste.

3.Tamarind alittle

4. Garlic 5-pods.

5.Salt as reqd.

Put everything together in a blender and grind it for few seconds.If one does’nt like the raw smell of 0nion can saute the onion for few minutes and then grind it.

Red chillies coconut chutney

Ingredients:

1.Coconut scrapings -1/2 to 3/4 cup

2.Red chillies-3to5

3.Tamarind – a little

4.Salt as required

5.Garlic- 3 pod

6.Onion (shallot)-3

Grind  ingredients 1 to 4 first.when almost ready add garlic and small onion lastly and run for few seconds.

You may have a doubt that whether we can grind rice and dhal without soaking.yes we can.I do this way only.My husband and children likes to eat with dosa podi (Milagai podi,idli podi) with gingelly oil.This dosa is flavourful,soft and tasty.

Do try it and let me know.

 

 

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