Saturday, March 30, 2013

Vazhaipoo Koottu

#VazhaipooKoottu #BananaFlowerLentil : #Koottu prepared using vazhaipoo  ( banana flower ) and  murungai keerai ( #முருங்கைக்கீரை ) - drum stick leaves taste very good and it is one of the best combo koottu.
The inner tender bunches of vazhaipoo [ banan florets ] are good for this recipe and also take tender murungai keerai.
The astringent taste of inner part of the vazhaipoo is milder than the outer ones which is suitable for the preparation of koottu. Now let me present the recipe here.

Vazhaipoo Koottu [ Banana Flower Lentil ]

Ingredients :
vazhaipoo chopped nicely                         : 1/2 cup
Onion                                                         : 1. nicely chop
Murungai keerai ( முருங்கைக்கீரை )     : 1/2 cup
Sambar powder                                         : 1/2 tsp
Turmeric powder                                        : a pinch
Salt                                                           : 1/4 tsp ( adjust )
Green gram dhal                                         : 1 tblsp heaped

To grind :
Coconut scrap                                           : 2 tblsp
Cumin seeds                                              : 1/4 tsp
Rice flour                                                   : 2 pinches
Black pepper                                             : 3 to 4 numbers

For tempering :
Vengaya vadavam                               : a small quantity
Oil                                                      : 1/2 tsp

Method :
Take all the ingredients to grind in a mixer grinder jar and grind into a nice coconut paste adding little water.

Cook dhal in a pressure cooker adding a pinch of turmeric powder (3 whistle & 5 minutes on SIM ) .

The center stem of vazhaipoo does not have to be removed since inner tender part has been taken.
The bracts [ layer covering the florets ] of the inner most vazhaipoo can also be used as it is tender and edible.
Take 1/2 cup of water in a pressure cooker.
Add turmeric powder, Sambar powder  and salt.
Now add thinly chopped onion, vazhaipoo, murungai keerai and cooked dhal.
Mix well and close the lid with weight on.
Keep on high flame for one whistle.
Immediately pull out the weight and release the steam to avoid overcooking.
Keep the cooker on a slow flame without lid.
Add the coconut paste and mix well.
Cook for 3 minutes.
Now the koottu is ready and transfer into a serving bowl.
Temper vengaya vadagam and put on the koottu.
Murungai keerai [ Drumstick leaves ]

Vazhaipoo Koottu [ Banana Flower Lentil ]

This koottu can be relished by mixing with hot white rice.
Its a very good side dish for sambar rice and rasam rice.
The dish tastes very good when its hot.

You might like to try

Vazhaipoo Paruppu usili [ Banana blossom Masala curry ] Vazhaipoo Kuzhambu [ banana blossom kuzhambu ] Vazhaipoo kodipasalai adai [ banana blossom spinach pancake ] Vazhaipoo masaal vadai Vazhaipoo milagu kuzhambu [ banana blossom pepper kuzhambu ]

Tuesday, March 19, 2013


#Boli [ #Poli ] : Boli is commonly prepared during festivals or on special occasions.It is a sweet or savory stuffed pancake. Traditionally the the dough which covers the stuffing is prepared from maida. The dough has to be prepared well in advance to prepare boli.
Once boli maavu has been made then making boli is very easy.

Now let us see the way of preparing boli.

Carrot boli Potato boli

Ingredients :
boli maavu
stuffing can be kadalai paruppu pooranam, carrot halwa or spicy potato stuffing.
oil for making boli on a plantain leaf or a plastic sheet.
oil or ghee for cooking boli

Method :
Take a plastic sheet or a small piece of plantain leaf.
Apply oil liberally  on the sheet.
Take a ball of boli dough and spread on the sheet with your hands to make a small round.
Keep a ball stuffing at the centre and close it with dough.

Now oil your hand and spread evenly on the sheet.

Heat a tawa on a stove over medium flame.
When its hot add oil on the tawa.
Transfer the boli onto the tawa.
Add oil/ghee over and around the boli. Cook well till both the sides turn golden color.
Transfer on to a plate.
Continue doing the same way to prepare boli one by one.
Carrot Boli kadalai paruppu pooran poli
Soya pooran poli Stuffing inside boli

Serve hot or cold. No need of any side dish.

You might also like to try

dough for boli
dough for boli
carrot boli
carrot boli
Whole wheat dough for boli
Whole wheat dough
Carrot Halwa
Carrot Halwa
other boli varieties
other boli varieties

Sunday, March 17, 2013

Kadalai Paruppu Pooranam - Gram Dhal Pooranam

#Pooranam is sweet stuffing prepared using jaggary with gram dhal & coconut or only coconut or coconut & other ingredients.

Pooranam [ Sweet stuffing ]

Kadalai paruppu ( gram dhal ) pooranam is prepared with gram dhal ( channa ), coconut scrap and jaggary.
This pooranam is used as stuffing for making suzhiyan, modhagam, boli and of course can also be enjoyed as it is.

pooranam is being stuffed in boli dough to make sweet boli
Ingredients :
Gram dhal ( kadalai paruppu )                          : 1/2 cup
Coconut scrap                                                  : 1/4 cup ( can take more )
Jaggary                                                            : 1/2 to 3/4 cup ( adjust according to taste )
Cardamom powder                                          : 1/2 tsp
Salt                                                                  : a pinch

Method :
Wash gram dhal and put in a pressure cooker.
Add 1 1/2 cup water. Close and place the weight.
Keep the cooker on  a gas stove over high flame.
Allow 3 whistles and adjust the flame to SIM position  and cook for 5 minutes.
Let the steam goes off and drain the excess water.
Gram dhal must be just soft not too mushy.
Now dissolve the jaggary in a vessel with 1/4 cup of hot water.
Strain the jaggary water through a filter to remove impurities and sand.
Mash the cooked dhal with a ladle slightly.
Take jaggary water and mashed dhal in a heavy bottomed vessel.

Pooranam [ Sweet stuffing ]

Keep on slow flame and mix well with a long ladle.
Add coconut also and mix well.
Keep stirring at regular intervals till all the water dries up and pooranam leaves the surface of the vessel.

Pooranam [ Sweet stuffing ]

Finally add cardamom powder and mix well.
It takes around 1/2 hour to 40 minutes according to the amount taken.
Switch off and allow it to cool down to room temperature.

Pooranam [ Sweet stuffing ]

 Transfer into an air tight container.

Pooranam [ Sweet stuffing ]
Pooranam can be stored in refrigerator for a week.

Sunday, March 10, 2013

Tender Raw Jackfruit Curry

Tender raw jack fruit is called palaamusu - பலாமுசு in Tamil.

Skinning the hard jackfruit is a very difficult job. But in Raipur where I live now, if a palaamusu is selected, the shopkeepers immediately peel off the skin and give the cut pieces. The edible portion inside can be used for making dry curry. Here let me give the method of preparing a curry using palamusu with coconut masala.

Palaamusu Masala Curry [ Tender Raw Jackfruit Curry ]

Ingredients :

Palaamusu pieces

Palaamusu diced                               : 1 cup
Turmeric powder                               : 2 pinches
Green peas                                         : 1 tbsp ( optional )
Salt                                                  : 1/4 tsp

For Tempering:
Mustard seeds                                  : 1/2 tsp
Urad dhal                                         : 1 tsp
Oil                                                   : 2 tsp

For masala :

Ingredients to grind for masala curry

Coconut scrape                                  : 2 tblsp
Red chilly                                            : 1 ( adjust )
Cumin seeds                                       : 1 tsp
Dhaniya [ Coriander seeds]                : 1/4 tsp
Dhaniya [ Coriander ] powder            : 1/2 tsp
Sombu [ Fennel ]                                 : 1 tsp
Small onion                                          : 4 to 5 ( optional )
Garlic                                                    : 1 or 2 cloves ( optional )
Onion                                                    : 1 medium size
Coriander leaves & curry leaves             : small quantity
Salt                                                      : 1/4 tsp

Method :
Take all the ingredients for masala except onion and grind without water.
Then add small quantity of water and grind well.
Now add onion and run for few rounds only.

coarsely ground masala for curry

Transfer into a vessel/plate and keep aside.

Now take palaamusu in a cooker with 1/2 cup of water.
Add turmeric powder and salt.
Cook for one whistle.

cooked palaamusu pieces

After the cooked palaamusu is cooled to room temperature, coarsely grind using a mixer grinder.
Transfer into a container.

Keep a kadai with oil on a stove with slow flame.
Splutter mustard seeds. Add urad dhal.
When dhal turns to golden brown color add the palaamusu and green peas.

Saute for few seconds and add the masala.
Mix well and saute till all the water goes off and becomes dry.

Palaamusu Masala Curry [ Tender Raw Jackfruit Curry ]
Keep stirring it at regular intervals.
Now the curry is ready.
Transfer into a serving bowl and garnish with coriander leaves.

Palaamusu Masala Curry [ Tender Raw Jackfruit Curry ]

Goes well with sambar rice and rasam rice.

Manathakkali Keerai Paal Saru

#ManathakkalikeeraiPaalSaru - #BlacknightshadeLeavesCoconutMilk : Actually the name of this dish is #kazhaniSaru or #thanniSaru,

Manathakkali keerai Paal Saru

But we used to call paal saru since coconut milk is used for preparing this dish.
Kazhani means the washed water of rice in Tamil.
Kazhani is a rich source of Vitamin B.
But now it is not advisable to use kazhani as insecticides are sprayed over the gunny bags of rice to protect against infestation.
Whenever we get mouth ulcers we used to take manathakkali keerai paal saru and within 2 days no trace of any ulcers!!! 

Manathakkali keerai

Manathakkali is a rich source of vitamins such as vitamin A, B and C and minerals like iron, calcium, phophorous and magnesium. As I have mentioned before these leaves are more effective than any other medicine for mouth and stomach ulcers.
Coconut milk has to be added to the preparation to make it more effective against ulcers and also to subside the bitterness of the leaves. 
Now let me present the way of preparing paal saaru.

Manathakkali keerai Paal Saru

Ingredients :
Manathakkali keerai                                : 1 cup
Onion ( small is preferred )                    : 1 tblsp
Cumin ( Jeera )                                       : 1/2 tsp
Salt                                                        : 1/2 tsp ( adjust )
Oil for tempering                                     : 1/2 tsp
Coconut scrap                                        : 1/4 cup ( can take some more also )

Method :
Wash manathakkali leaves ( keerai ) well and chop nicely.

Manathakkali keerai

Take 1/2 cup of water in a vessel and keep on stove over a slow flame.
Add these cut leaves ( keerai ) into the vessel with water.
Close with a lid and cook till the leaves ( keerai ) become soft.

Manathakkali keerai boiled

Do not over cook the leaves ( keerai ).
Add salt and Keep aside.
Now keep a kadai on a slow flame with oil.
Splutter cumin seeds and add diced onions.

Saute for few seconds till the onion turns to pink color.
Pour it over the cooked keerai.

Extracting milk from coconut scrap :

Now take coconut in a mixie jar.

Run for 2 or 3 rounds only.

Add less than 1/4 cup of lukewarm water and again run 2 or 3 round.

heat water till air bubbles start coming at the bottom

extracting coconut milk

Now strain through a colander into the vessel having cooked keerai.

Manathakkali keerai Paal Saru

Follow the above method for 2 more times to take milk and add to the keerai.
Adjust salt. Ahh!!... PAAL SARU is ready.

Note : Keerai can also be cooked in a pressure pan/cooker.
Take washed & cut keerai with 1/2 cup of water in a pressure pan/cooker.
Close lid with weight on.
Keep on high flame & allow only one whistle.
Immediately remove weight to release pressure.

Manathakkali keerai cooked in pressure cooker

Manathakkali keerai cooked

Manathakkali keerai Paal Saru

Transfer into a serving bowl. Then add coconut milk and temper cumin & onion.

Take hot rice in a plate.
Mix well adding liberal amount of paal saru.
Relish with sambar or any kara curry.
Wow!! thats the taste!! no chance at all!!!....

Note : Coconut milk should be prepared and added to the cooked keerai just before start serving food.

You may also like to try

Manathakkali keerai Rice Murungai keerai paal saaru