Thursday, October 18, 2012

Coconut Thuvaiyal - Pongal Thuvaiyal

#PongalThuvaiyal #CoconutThuvaiyal : Generally #pongal is served with coconut chutney and onion sambar.
But in our family we used to make a coconut thuvaiyal as side dish for Pongal.
It is a must whenever Pongal is prepared for breakfast or dinner
We all love to have pongal only to relish this #thuvaiyal.


Pongal Thuvaiyal [ Pongal Chutney ]

Ingredients :
Mustard seeds                   : 1 1/2 Tsp
Asafoetida                         : 1 small piece or 1/2 tsp
Urad dhal                           : 2 Tsp
Red chilly                          : 2 or 3
Coconut grated                  : 1/3 cup( can add more also )
Tamarind                            : a small round of marble size.
Salt to taste                         : approx 1/4 Tsp

Method :
Keep a kadai on slow flame and add a tsp of any cooking oil.
After oil becomes hot add mustard seeds, red chilly and asafoetida.
When all the mustard seeds spluttered transfer into mixie jar.
Now add the urad dhal and keep stirring till it turns to golden color.  
Transfer it into the mixer jar.

Grind all the ingredients without water in a mixie jar.
Once its coarsely ground add enough water and grind into a thick paste.

This chutney shouldn't be watery.

Take hot hot Pongal in a plate. put ghee liberally on it and have along with this thuvaiyal.

wow! sure you will ask for one more serving!!! & never go back to usual white coconut chutney

Note : The chutney tastes good when done with split urad dhal with black skin intact.



You might like to try

Kadalai Chutney [ Peanut chutney ]
Peanut
chutney
Paruppu Thuvaiyal [ Lentil chutney for rice ]
Paruppu
Thuvaiyal
Peerkangai Thakkali Chutney [ Ridge gourd tomato chutney ]
Peerkangai Thakkali Chutney
Thakkali Karuvaeppilai Chutney [ Tomato Curry leaf Chutney ]
Thakkali Karuvaeppilai Chutney
Poduthalai Thuvaiyal [ Frog fruit chutney ]
Poduthalai
Thuvaiyal

Monday, October 8, 2012

Appam - Appam Maavu - Dough For Appam

#Appam ( #ஆப்பம் ) is a tiffin just like #Dosai  prepared from rice, fenugreek (venthayam) & dals and made over a hot Aappakkal [ dosai tawa ] or Aappachatty ( A shallow Kadai with a lid ).

Ingredients for Appam My style

Appam (ஆப்பம் ) is a famous breakfast in Indian states like Tamil Nadu and Kerala. 
In Kerala, they used to prepare batter with raw rice and coconut.
But in our family it is prepared using different combination of rice and fenugreek which is very tasty and healthy too.
The batter should be fermented overnight to get delicious soft appams.
My grand mother used to add Kall or Kadi to ferment it well.

Ingredients :
Raw Rice                   : 2 cups
Idly Rice                    : 2 cups
Fenugreek (Methy)      : 1 Tblsp [ approx. 1/8 cup ]
(venthayam)
Black gram dhal          : 1 Tblsp [ approx. 1/8 cup ]
Thuvar Dhal                 : 1 Tblsp [ approx. 1/8 cup ]
Salt                               : 4 Tsp

Method :
Soak Fenugreek the night before ( or 24 hours before ) you are going to grind the appam maavu.

fenugreek sprouts
soaked fenugreek the previous day and allowed to sprout today 
Next day morning drain the water into another vessel. 
Save this water which can be added to the grinder when we grind dhals.
Now close the vessel containing fenugreek with a lid.
(This is done to allow fenugreek to sprout thereby increasing its nutritional value)


Soaked Fenugreek Sprouted Fenugreek

Now take rice in a separate vessel, wash 2 or 3 times and soak it for 3 hours.

Soak black gram dhal(urad) & Thuvar dhal together in a separate container.

Thuvar dal and Urad dalSoak Thuvar dal and Urad dal
After 3 hours first grind the rice very nicely in a grinder.

It takes around 1/2 hour to 1 hour to grind the rice depending on the type of the grinder and the quantity of rice taken.

After grinding the rice into a smooth batter add 4 tsp of salt finally and then transfer the dough into a big vessel.

Now add soaked  fenugreek, Black gram dal and thuvar dhal into the grinder and also that saved soaked water of fenugreek.

Keep sprinkling water while grinding the dals to make it fluffy.
Once the dals are ground transfer to the container having the ground rice batter.


Wash the grinder with 1/2 cup of water and pour into the batter.
Mix well with your hands and allow it to ferment for at least 8 to 12 hours.
Then you can make appam in a tawa [ dosai kal ] or appa chatty covering with lid.

Appam goes well with coconut chutney or spicy wet red garlic chutney.
But appam has to be enjoyed with jaggery mixed sweet coconut milk only.

other appam varieties to try
Appam Mystyle
Appam Mystyle
Appam Kerala Style 1
Appam Kerala Style 1
Appam Kerala Style 2
Appam Kerala Style 2
Sorghum Appam [ Chola appam ]
Chola appam


Neer Kozhukattai

#NeerKozhukattai #Dumpling : The dough for this dumpling is prepared from boiled rice and coconut. The rice has to be soaked in water and then grind into a thick batter with coconut. Then balls are rolled from the batter. Then these balls are cooked in boiling water. 

Neer Kozhukattai [ Dumpling cooked in water ]

This is an instant method which I tried today.
Yesterday I was grinding batter for APPAM in a wet grinder.
From that I took 1/3 cup of rice dough & kept in the fridge.
Now follow the steps given below to make neer kozhukattai.

Ingredients :
Rice batter           :  1/3 cup


Rice flour                      :  1/3 cup
Coconut grated             :  1/3 cup
Salt                               :  1/4 Tsp(adjust to taste)

Method :
Mix all the ingredients well in a wide mouthed vessel.
If needed add lukewarm water to make a thick dough.
It should be like chappathy dough consistency.
Make small balls out of the prepared dough.
Now boil two cups of water on a stove over high flame in a vessel.
When the water starts boiling add the rolled balls into the water one by one slowly.
Wait for 2 seconds.
Now stir the boiling kozhukattais with a long handled laddle.
Reduce the flame & keep the burner knob at SIM position.
Allow it to cook well for 10 minutes.
Check whether its cooked well.
Once done transfer all kozhukattais from the water into a bowl.
Neer Kozhukattai [ Dumpling cooked in water ]
Now keep a kadai on a stove over medium flame with a Tsp of oil.
Temper 1/4 Tsp of mustard. Once the mustard seeds splutters add broken red chilly, cumin seeds and curry leaves.


Then add asafoetida and then the kozhukattais and 1/4 Tsp of crushed pepper corns.
Stir well for a second. Transfer into a serving bowl.
Now its ready to eat.

The water that is used for cooking these dumplings would have turned into a porridge.
This tastes good with either jaggary or salt.



Note : 1/3 cup of oats can also be added along with the ingredients given to make the dough.

Neer Kozhukattai [ Dumpling cooked in water ]
oats is added to make dough and garnished with sprouted green gram dhal

Enjoy neerkozhukattai with or without chutney or sauce.






You might also like to try

amaranth neer kozhukattai amaranth & corn neer kozhukattai rice dumpling - arisi kozhukattai thinai [ foxtail millet ] neer kozhukattai tiffin [ breakfast/dinner ] recipes

Thursday, October 4, 2012

Cabbage Chutney - Muttaikos Chutney

#CabbageChutney #MuttaikosChutney : For a change tried a chutney using cabbage.
Here comes the recipe

cabbage chutney [ muttakos chutney ]


Ingredients :
1/2 cupCabbage thinly chopped
1/4 cupPudhina leaves [ mint ]
3 TspCoconut scrapping
1 TspBlack gram split
1/4 TspCoriander seeds
6 - 8Black pepper
2Red chilly [ adjust ]
1/2 inch pieceGinger chopped
2 Tsplemon juice [ adjust ]
3/4 Tspsalt [ adjust ]
2 TspOil
1/2 TspMustard seeds
6 - 8Curry leaves


Method :
Heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Roast red chilly until it becomes crisp and pungent aroma comes out.
Transfer into mixie bowl or plate.
Now in the same kadai roast black gram till it becomes golden color.
Transfer into the same bowl or plate.
Then roast coriander seeds and black pepper till aroma comes out.
Transfer into the bowl or plate.
Saute chopped ginger till its raw smell goes off and take out.
Now add 1/2 tsp of oil and saute chopped cabbage until it becomes soft.
Transfer into the bowl or plate.
Finally add pudhina [ mint ] leaves and turn off the stove.
Keep stirring for a minute and take out.
Allow all roasted & sauteed ingredients to come down to room temperature.

Take all the ingredients in a blender and coarsely grind into a chutney adding little water..
Transfer into a serving bowl.
Then again heat kadai with a tsp of oil and crackle mustard seeds & curry leaves and pour over the prepared chutney.
Tasty N spicy cabbage chutney with strong flavor of mint.

An excellent side dish for Idli and dosai.
It goes well with pongal and upma also.
It can also be mixed with white rice adding a dash of gingelly oil [ till oil ] and relished with sambar.
Once you try this chutney and everybody in your home will ask for this chutney again & again .. !!!!!

cabbage chutney [ muttakos chutney ] cabbage chutney [ muttakos chutney ]
Note : A small marble sized ball of soaked tamarind can be used in place of lemon juice.

Other recipes of cabbage 

Muttaikos Poriyal [ Cabbage Stir fry ] Muttaikos Koottu [ Cabbage Lentil ] Muttaikos Milagu Poriyal [ Cabbage Pepper Stir Fry ]


For other chutney recipes

Chutney varieties