Wednesday, February 18, 2015

Vallarai-Paruppu-Thuvaiyal

#VallaraiParuppuThuvaiyal : Is there anyone who doesn't like #ParuppuThuvaiyal #Pulichchaaru combo or #ParuppuThuvaiyal #Vathakuzhambu with Sutta appalam combo??!! The method of preparing this thuvaiyal is just the same as Paruppu thuvaiyal but along with other ingredients vallarai leaves have been included.
#Vallarai is a herb that grows abundantly near water bodies. #Vallarai [ வல்லாரை ] is commonly known as #centella or gotu kola.
The scientific name is Centella asiatica. It is also known as Asiatic pennywort or Indian pennywort.
It is a creeper and grows over the damp soil near water bodies. It has bunch of leaves connected to another bunch of leaves through a long stem. The creeper is interconnected with one another and runs along the soil. Each leaf has a long stem.
The leaves are said to be good for improving memory and how far this is true we don't know!! Whether its really helpful or not, there is nothing harm in including #vallarai in our diet regularly.
Tasty chutney can be prepared using these leaves.
We have already seen recipe to prepare Vallarai Thaengai chutney and Vallarai Chutney .

Here let me present a nutritious paruppu thuvaiyal where in vallarai leaves have been added.

Vallarai Paruppu Thuvaiyal


Ingredients :
20 - 25Vallarai leaves
3 TbspCoconut scrapings
3 TbspThuvar dhal
2 or 3Red chilly
5 - 6 clovesGarlic
1 TspGingelly oil [ Til/sesame oil ]
3/4 TspSalt [ adjust ]


Method :
Heat a kadai on a stove over medium heat.
Add 1/2 Tsp of oil and fry red chilly until it turns dark red in color.
Transfer on to a clean and dry plate.
Then roast thuvar dhal in the same kadai until it changes to dark golden color.
Transfer on to the same plate.
Now turn off the stove and saute washed vallarai leaves for half a minute.
Then transfer on to the same plate.
Allow them to cool down to room temperature.

Take all the other given ingredients along with fried ones in a mixer grinder jar.
Grind with out adding water.
Then add little water and coarsely grind into a paste.
Adjust salt and lemon juice.
Transfer into a serving bowl.
Vallarai Paruppu Thuvaiyal
Take hot white rice in a plate.
Add 2 Tsp of Vallarai paruppu thuvaiyal and add a tsp of gingelly oil.
Mix well with hands and enjoy with Pulichchaaru or Vathakuzhambu

Other related recipes you may like to try
Paruppu Thuvaiyal Pulichchaaru [ Puli saaru ] Manathakkali Vathakuzhambu

Monday, February 16, 2015

Vadai-Morekuzhambu

#VadaiMorekuzhambu : Commonly morekuzhambu is prepared with select vegetables only. But on some special occasion it can be prepared with ulundhu vadaimasaal vadai or vazhaipoo vadai. Vadai is prepared separately and then transferred into prepared morekuzhambu. Vadai has to be shaped like a small ball instead of flat shape and fried in oil.
Here I am going to present the method of preparing morekuzhambu with ulundhu vadai .

Vadai Morekuzhambu

This morekuzhambu has to be prepared in three steps.
  1. Preparing vadai
  2. Preparing morekuzhambu
  3. Soaking prepared vadai in morekuzhambu and tempering

It has to be planned well in advance as lentils for vadai has to be soaked in water for 2 hours.

1. Preparing Vadai :

Ingredients :
1/3 cupBlack gram [ Urad dhal ]
1 small sizeOnion, chop nicely
1 or 2Green chilly, finely chop
8 - 10Curry leaves, chop nicely
1 TspCoriander leaves chopped nicely
1/2 TspSalt [ Adjust ]

Soak black gram in water after washing well for 2 hours or scoop out some black gram batter while grinding for idli as explained @ ulundhu vadai
Drain the soaked water completely from the black gram.
Grind the soaked black gram without adding water.
Add few drops of water at regular interval and grind into a fluffy batter.
If batter becomes little watery add 1 Tsp of rawa and 1 Tsp of rice flour.
Now transfer into a bowl and add other given ingredients.
Shape like a small pakoda and fry them in oil.
Transfer on to a plate lined with tissue paper.
Keep the prepared vadai aside .

Here comes the method of preparing morekuzhambu.

2 . Preparing Morekuzhambu :
Ingredients :
1 cupCurd
small pieceGinger
1/4 TspTurmeric powder
1 TspSalt [ Adjust ]
For masala :
3 TspGrated Coconut
1 TspGram dhal
1/2 TspRaw Rice
1 TspCumin seeds
1/2 TspCoriander seeds
4 or 5Black pepper
2 ClovesGarlic
4 or 5small Onion or
1 small sizeOnion
1 or 2Green chilly
1 or 2Red chilly
small pieceGinger
1/4 TspSalt [ adjust ]
To Temper :
1/2 TspMustard seeds
1/2 TspCumin seeds
1 TspUrad dhal
1/4 Tspasafoetida powder
1Red chilly, break into pieces
10Curry leaves
Coriander leaves to garnish.

Method :
Soak gram dhal and raw rice half an hour before starting to prepare morekuzhambu.

Beat curd with a ladle or spoon to make it smooth.
Add smashed ginger piece and keep aside.

Take all the ingredients for masala in a mixer grinder jar and grind without adding water.
Then add water and grind into a fine paste.
Transfer the prepared paste into a vessel.
Wash the mixer grinder jar with 1/2 cup of water and transfer into the same vessel.
Add 3/4 - 1 cup of water into the same vessel.
Add turmeric powder and salt.
Heat over a medium flame and allow to simmer for 5 minutes or until its raw smell goes off.
Now completely reduce the flame and then add beaten curd.
Allow to simmer for 5 minutes or until masala and curd blend together.
Adjust salt and add some chopped coriander leaves.


3. Soaking and tempering :
Turn off the stove and add prepared vadai into the hot morekuzhambu.
Transfer into a serving bowl.

Keep a kadai with oil on a slow flame.
When the oil becomes hot crakle mustard seeds.
Then add cumin and then chilly pieces.
Now add urad dhal.
Add curry leaves and asafotida after urad dhal turns golden color.
Pour tempered ingredients over more kuzhambu.
Garnish with chopped coriander leaves.

Allow to rest for 5 to 10 minutes.
Tasty tasty vadai morekuzhambu is ready to taste.

Vadai Morekuzhambu
Mix dhal [ paruppu ] with hot rice adding 1/2 tsp of ghee and enjoy it with vadai morekuzhambu.
Vadai morekuzhambu can also be mixed with rice and eaten with any dry curry or  vegetable stir fry of your choice.


Other recipe you might like to try
  • Hover cursor over the picture to know the name of the recipe
  • Click once on the picture to go to the post
Suraikkai Morekuzhambu { Bottlegourd Morekuzhambu } Vendakkai Morekuzhambu Aviyal kadappa vazhaipoo kuzhambu




Thursday, February 5, 2015

Vallarai-Chutney 1

#VallaraiChutney 1 #CentellaChutney 1 : #Vallarai is a herb that grows abundantly near water bodies. #Vallarai [ வல்லாரை ] is commonly known as #centella or gotu kola.
The scientific name is Centella asiatica. It is also known as Asiatic pennywort or Indian pennywort.
It is a creeper and grows over the damp soil near water bodies. It has bunch of leaves connected to another bunch of leaves through a long stem. The creeper is interconnected with one another and runs along the soil. Each leaf has a long stem.
The leaves are said to be good for improving memory and how far this is true we don't know!! Whether its really helpful or not, there is nothing harm in including #vallarai in our diet regularly.
Tasty chutney can be prepared using these leaves.
We have already seen a recipe to prepare chutney with vallarai leaves - Vallarai Thaengai chutney. Here we are going to see another chutney with vallarai where large amount of vallarai leaves are used.

Vallarai Chutney [ Centella Chutney ]


Ingredients :
50 - 60Vallarai leaves
1 TbspCoconut scrapings
2 TspBlack gram dhal with skin
1/2 TspBlack pepper
1/2 TspCoriander seeds
2 or 3Red chilly
1 TspLemon juice [ adjust ]
1/2 TspGingelly oil [ Til/sesame oil ]
3/4 TspSalt [ adjust ]
To Temper :
1/2 TspMustard seeds
7 - 8Curry leaves
1 TspGingelly oil [ Til/sesame oil ]

Method :
Heat a kadai on a stove over medium heat.
Add 1/2 Tsp of oil and fry red chilly until it turns dark red in color.
Transfer on to a clean and dry plate.
Then roast black gram in the same kadai until it changes to golden color.
Transfer on to the same plate.
In the same kadai roast coriander seeds adding few drops of oil.
Keep stirring until it gives out aroma and changes darker in shade.
Then transfer roasted coriander seeds also to the same plate.
Finally roast black pepper until it splutters.
Take out and keep on the plate.
Now turn off the stove and saute washed vallarai leaves for half a minute.
Then transfer on to the same plate.
Allow them to cool down to room temperature.

Take all the other given ingredients along with fried ones in a mixer grinder jar.
Grind with out adding water.
Then add little water and grind into a smooth paste.
Adjust salt and lemon juice.
Transfer into a serving bowl.
Temper mustard seeds and split black gram in a tsp of hot oil and pour over the prepared chutney.

Vallarai chutney goes well with idli and dosai.
It can also be relished with pongal, upma and kuzhi paniyaram.
This chutney can also be mixed with hot rice adding a tea spoon of gingelly oil and enjoyed with sambar.
Vallarai Chutney [ Centella Chutney ]



You might also like to try
Vallarai coconut Chutney
Vallarai coconut Chutney
Bhringaraj Chutney [ Karisalangkanni Thuvaiyal ]
Bhringaraj Chutney
Vallarai Paruppu Thuvaiyal
Vallarai Paruppu Thuvaiyal

Wednesday, February 4, 2015

Vallarai-Thaengai-Chutney

#VallaraiThaengaiChutney  #CentellaCoconutChutney : #Vallarai [ வல்லாரை ] is commonly known as #centella or gotu kola.
The scientific name is Centella asiatica. It is also known as Asiatic pennywort or Indian pennywort.
It is a creeper and grows on the land near water bodies. It has bunch of leaves connected to another bunch of leaves. The creeper is interconnected with one another and runs along the soil. Each leaf has long stem.
The leaves are said to be good for improving memory and how far this is true we don't know!! Whether its really helpful or not, there is nothing harm in including #vallarai in our diet regularly.
Tasty chutney can be prepared using these leaves.
Here is a method of preparing #chutney using vallarai with coconut.

Vallarai Thaengai Chutney [ Centella Coconut Chutney ]


Ingredients :
20Vallarai leaves
1/3 CupCoconut scrapings
2 TspBlack gram dhal with skin
2 or 3Red chilly
1 TspLemon juice [ adjust ]
1/2 TspGingelly oil [ Til/sesame oil ]
3/4 TspSalt [ adjust ]
To Temper :
1/2 TspMustard seeds
1 TspBlack gram split
1 TspGingelly oil [ Til/sesame oil ]
Method :
Heat a kadai on a stove over medium heat.
Add 1/2 Tsp of oil and fry red chilly until it turns dark red in color.
Transfer on to a clean and dry plate.
Then fry black gram until it changes to golden color.
Transfer on to the same plate.
Now turn off the stove and saute washed vallarai leaves for half a minute.
Then transfer on to the same plate.
Allow them to cool down to room temperature.

Take all the other given ingredients along with fried ones in a mixer grinder jar.
Grind with out adding water.
Then add little water and grind into a smooth paste.
Adjust salt and lemon juice.
Transfer into a serving bowl.
Temper mustard seeds and split black gram in a tsp of hot oil and pour over the prepared chutney.

Vallarai [ centella or gotu kola ]
Vallarai Thaengai Chutney [ Centella Coconut Chutney ]
Vallarai Thaengai Chutney [ Centella Coconut Chutney ] Vallarai Thaengai Chutney [ Centella Coconut Chutney ]
Vallarai thaengai chutney goes well with dosai.
It can also be relished with pongal, upma and kuzhi paniyaram.
This chutney can also be mixed with hot rice adding a tea spoon of gingelly oil and enjoyed with sambar.

You might like to try
Vallarai Chutney
Vallarai Chutney
Vallarai Paruppu Thuvaiyal
Vallarai Paruppu Thuvaiyal

Tuesday, February 3, 2015

Lemon Pickle - Lemon in Salt

#LemonPickle - Lemon in Salt : Lemon is widely used through out the world for its juice which is rich in citric acid. The presence of this acid gives sour taste to the juice. The juice is used in recipes and the oily aromatic rind [ skin ] is usually discarded. The freshly grated rinds are sometimes used in some special dishes.
Generally pickles are made from lemon during its season. Preserving lemon with salt is a common practice followed by our grand mothers and mothers.
These preserved lemons are also a great remedy for stomach disorder and nausea. If you take a pinch of pickled lemon during nausea, it relieves you from any discomfort. When you are affected by fever, your tongue becomes tasteless and you may feel bitterness while consuming food.
During fever if you try to consume porridge or rasam rice along with lemon pickle, it gives a soothing effect to your tongue and allows you to consume more food.
So it is always advisable to prepare and save salted lemon at home.
Now let me explain here the way to pickle lemon in salt.

Lemon Pickle [ Lemon in salt ]

Ingredients :
Lemon
Sea Salt

Method :
Clean and dry a bottle just enough to keep the lemon inside.
Keep aside.

Wash lemons thoroughly and pat dry with a clean cloth.
Then slit the lemon vertically from top to bottom till 3/4 th of its height.
In the same way cut diagonally also.
Cut all the lemons in this way into four quarters.

quartered lemon

After cutting all the lemons keep them on a plate.
If the lemon is slightly big in size then make one more slit.
Now fill the slits with  sea salt as much as possible.

After stuffing with salt arrange lemons upright inside the bottle. Close with a lid. Allow to stand in this way for 3 to 4 days.

After a day or two juice oozes out of lemon dissolving the salt.


This water collects at the bottom of the bottle.
After third or fourth day onward, every day shake the bottle once or twice and keep aside.
Day by day the lemon looses its color and become dark in color.
After a month the lemon skin becomes tender.
The salty water collected at the bottom of the bottle becomes viscous and gooey.

Lemon pickle after 6 months

The salted lemon or lemon pickle is ready to consume after a month.
Have it while consuming porridge and also with curd rice.

Note :
After fifteen days take out the salted lemons from the bottle and dry in the Sun. Then in the evening again place the lemon into the same bottle in its own salt water. Keep doing this until the water has been completely used up and lemon completely dries up. The salt crystallizes on the lemon and becomes pale in color.
Then it can be stored in a clean dry bottle for years together.

But I always allow it to cure in its own salt water without drying them in the Sun.




Other pickle recipes you might like to try

Avakkai Urugai - My style
avakkai - mystyle
Kothamalli Thokku [ Coriander Leaves Pickle ]
kothamalli thokku
Nellikkai Thokku [ Goose berry ( Amla ) Pickle ]
nellikkai urugai
Thakkali Thokku [ Tomato Pickle ]
thakkali thokku
Maangai Thokku [ Mango Pickle ]
mangaai thokku