Wednesday, March 23, 2016

Vazhaipoo-Beetroot-Poriyal

#VazhaipooBeetrootPoriyal : In our daily meal we should try to include six tastes of food.
They are sweet, sour, salty, pungent, astringent, and bitter. Everyone likes to take the first four tastes daily but avoids taking bitter and astringent tasting foods. Vazhaipoo is the best example for astringent taste.
When vazhaipoo poriyal is done just like any other vegetable its astringent taste used to be predominant. So in order to camouflage its taste vazhaipoo paruppu usili is prepared traditionally. Paruppu usili is done using a masala paste of coconut and soaked gram dhal. But paruppu usili requires lots of time to prepare and laborious too. Moreover it needs lots of oil also.
So I have started preparing vazhaipoo poriyal in combination with carrot, capsicum, beetroot and radish. It tastes good and particularly its taste slightly toned down in the presence of other vegetables.

vazhaipoo beetroot poriyal


Ingredients :
1/2 cupVazhaipoo chopped
3/4 cupBeetroot grated
3 TspCapsicum chopped
3 TspCoconut scraping
1/4 cupOnion chopped
2 pinchesTurmeric powder
6 or 7Curry leaves [ optional ]
1 TspSambar powder
1/2 TspMustard Seeds
1/2 TspDeskinned split Black gram
1/2 TspSalt [ adjust ]
1 TspOil

Coriander leaves to garnish

Method :
Remove the center unpalatable stem of each floret of vazhaipoo.
Chop nicely and keep them immersed in thin butter milk or water.

Heat a kadai on a stove with oil over medium flame.
Crackle mustard seeds and then add black gram split.
Roast until black gram turns golden color.
Then add turmeric powder, curry leaves and chopped onion.
Saute until onions become translucent.
Add chopped capsicum and Sambar powder, then saute for half a minute.
Add grated beetroot and chopped vazhaippo after draining the thin buttermilk.
Now add enough salt and mix well.

Close and cook until vazhaippo and beetroot are cooked soft.
Then add coconut scraping and toss well.

Transfer into a serving bowl and garnish with coriander leaves.
An excellent poriyal for lunch to have along with sambar or rasam mixed rice.



vazhaipoo beetroot poriyal

I have used Sambar powder instead of either red chilly or green chilly. Because when red chilly or green chilly is used in the preparation its color changes to that of beetroot and there is a danger of biting chilly pieces mistakenly while eating.





Other interesting recipes you might like to try

vazhaopoo poriyal [ banana blossom stirfry ] vazhaopoo carrot poriyal [ banana blossom carrot stirfry ] vazhaopoo paruppu usili [ banana blossom paruppu masala curry ] Vazhaipoo kuzhambu [ Banana blossom kuzhambu ] Vazhaipoo kodipasalai adai [ banana blossom spinach pancake ]

Monday, March 14, 2016

Katharikkai Chutney

#KatharikkaiChutney : The preparation of this chutney is just like the preparation of sambar without dhal. That's why it is called chutney, not as sambar. The consistency of chutney is thicker than sambar. This type of chutney is commonly prepared using ridge gourd [ peerkangai ], #brinjal and karunai kizhangu [ கருணை கிழங்கு ].

katharikkai chutney


Ingredients :
2 big sizeKatharikkai [ brinjal ]
Amla sizeTamarind
1Big Onion. chop nicely
10 - 12small Onion, chop nicely
2 - 3Green chilly
10 - 12Curry leaves
1/2 TspMustard seeds
1/4 TspAsafoetida
1 TspGroundnut Oil
1 1/2 TspSalt [ adjust ]
2 pinchesTurmeric powder
2 Tspsambar powder
1 TspAraithuvitta kuzhambu powder
1 TspCoriander powder [ dhaniya powder ]


Method :
Soak tamarind in lukewarm water half an hour before starting the preparations.
Dice onion and slit green chilly lengthwise.
Wash and then cut brinjal into equal sized pieces.
Cook katharikkai [ brinjal ] adding a pinch of turmeric powder and 3/4 cup of water in a pressure cooker for a whistle.
Immediately release the steam and open the cooker.
Mash the cooked vegetable with a potato masher or a ladle.

Add sambar powder , turmeric powder, Araithuvitta kuzhambu powder  and coriander powder to the mashed katharikkai.
Mix well adding 3/4 cup of water.
Heat on a stove over medium flame.

On another burner of the stove keep a kadai on slow flame with oil.
When the oil becomes hot add mustard seeds and wait till it splutters.
Then add asafoetida, curry leaves, green chillly.
Then add onion and saute for 1 minute.
Turn off the stove.

Then transfer sauteed onion & green chilly into cooker and mix well.
Now squeeze tamarind and strain into cooker and add enough salt.
Close the cooker with weight on.
Pressure cook for one whistle.
Wait till the pressure cooker runs out of steam.
Then open and transfer into a serving bowl.

Garnish with coriander leaves.
Can have spicy katharikkai chutney by mixing with hot white rice.
It is also a great accompaniment to Idli.
katharikkai chutney





You might also like to try

  • Hover cursor over the picture to know the name of the recipe
  • Click once on the picture to open the post

peerkangai chutney Idli sambar special Katharikkai [ brinjal ] chutney 1 Katharikkai thayir pachadi Katharikkai phata phat curry




Friday, March 11, 2016

Kadalai-Paruppu-Chutney

#KadalaiParuppuChutney : This is a different coconut chutney with fried red chilly and #kadalaiParuppu [ #GramDhal ]. The aroma of fried red chilly and gram dhal gives a sharp flavor to the chutney. Red chilly and kadalai paruppu are fried  in a kadai with little oil and coarsely ground into a #chutney adding coconut & 1 or 2 garlic cloves.

kadalai paruppu chutney


Ingredients :
3 - 4 TspKadalai paruppu [ gram dhal ]
2 - 3Red chilly [ adjust ]
2 - 3Garlic cloves
1/2 cupCoconut scrapings
1 - 1 1/2 TspLemon juice [ adjust ]
3/4 TspSalt [ adjust ]
To Temper :
1/2 TspMustard seeds
8 - 10Curry leaves
2 TspGingelly oil [ till / sesame oil ]

Method :
Heat a kadai on a stove over medium flame.
Once it becomes hot add 1 tsp of oil and fry red chilly and kadalai paruppu [ gram dhal ] till they become golden color.
Transfer into a blender jar.
Allow to cool down to room temperature.

Once the fried items cooled down add all the other given ingredients into the jar.
Grind coarsely adding enough water.
Transfer into a serving bowl.

Again heat a kadai with oil and splutter mustard seeds.
Turn off the stove and add curry leaves into the kadai.
Stir for half a minute and then transfer onto the chutney.

Goes well with all tiffin items.
Enjoy spicy spicy kadalai paruppu chutney!!!

kadalai paruppu chutney




You might also like to try


Bhringaraj Chutney [ Karisalangkanni Thuvaiyal ]
Bhringaraj Chutney
Brinjal Chutney [ Katharikkai Chutney ]
Brinjal Chutney
Muttaikos Chutney [ Cabbage Chutney ]
Cabbage Chutney
Coriander green chutney
Green chutney
kadalai chutney
kadalai chutney

Kothamalli-Pudhina-Sauce

#KothamalliPudhinaSauce [  #CorianderMintSauce ] : When I was in Raipur I had a bed of #Pudhina [ #Mint ] in my garden. I fell in love with its flavour and started garnishing almost all dishes with fresh mint leaves. But now I have to buy from market and store in refrigerator. It loses its sharp zing flavor and color as days passed. So I tried to prepare a sauce by grinding the mint leaves with coriander leaves adding salt, green chilly, vinegar and lemon and stored in a clean and dry bottle for some days in the fridge. I used to add this sauce in almost all dishes.
Not only the #CorianderLeaf but the stems can also be taken to make this sauce.



Ingredients :
1 cupMint [ Pudhina ] leaves
1 cupCoriander leaves [ cilantro ]
10 - 12Green chilly [ adjust ]
small pieceGinger [ optional ]
3/4 TspSalt [ adjust ]
1 - 1 1/2 TspLemon juice [ adjust ]
1/4 cupVinegar

Method :
Wash coriander and mint leaves 2 or 3 times in water.
Keep them on a cutting board  or colander to drain the water.
Now take green chilly, salt and coriander leaves and coriander stem.
Grind without adding water.
Then add pudhina [ mint ] leaves and grind for half a minute.
Now add lemon juice and vinegar and grind into a smooth paste.
Adjust salt and lemon juice.
Transfer into a serving bowl.

Store in a clean and dry bottle and save in a refrigerator for a week to 10 days.


This sauce goes well with Idli, Dosai, Pongal, Upma and Sundal.
It can also be mixed with rice adding a dash of gingelly oil [ till / sesame oil ].

It can be added to Lemon rasam to get the flavors of both pudhina and coriander.
Pani for pani puri can be prepared from this sauce.
One or two teaspoon of this sauce can be added while preparing vegetable pulav or Briyani.

It is an excellent spread to prepare a tasty sandwich.

On the whole its a versatile sauce we should have at home to prepare a tasty and flavorful dishes. 







You might also like to try

pudhina yogurt chutney
Mint yogurt chutney
nellikkai pudhina chutney
Amla Mint chutney
inji [ ginger ] chutney
Ginger chutney
maangai [ raw mango ] chutney
Raw mango chutney
vengaya vadagam thuvaiyal
Vadavath thuvaiyal


Monday, March 7, 2016

Venthayakeerai-besan-dosai

#VenthayakeeraiBesanDosai : #Venthayakeerai [ #fenugreekleaf ] is good for health just like any other green leafy vegetables. But because of its bitter taste many people hesitate to include #vendhayakeerai in their food. Whenever we think of green leafy vegetable, lentil dishes only come to our mind. Both young and old try to avoid it or take very little only. So we should innovate something new to make it more attractive and tasty too.
Keeping that in my mind I have prepared a tasty #instantdosai using vendhaya keerai and besan.

6 - 8 dosai can be prepared

venthaya keerai besan dosai


Ingredients for batter :
1/2 cupBesan [ kadalai maavu ]
1/4 cupWhole wheat flour
1/8 cupRice flour
1/4 cupCurd
3/4 TspSalt [ adjust ]
1/2 TspCumin
1/4 TspCrushed pepper
Ingredients to add :
1 small sizeOnion, chop nicely
6 - 8Curry leaves, tear nicely
1/2 cupVenthayakeerai chopped nicely [ fenugreek leaves ]
1Green chilly, chop nicely [ optional ]

Oil to make dosai

Method :
Take all the given flours, salt, crushed pepper and cumin seeds in a vessel.
Beat the curd and add into the vessel containing flours.
Mix well adding 1 to 1 1/4 cup of water.
The dosai batter should be watery but thicker than neer dosai.
Allow to stand for 10 minutes.

After ten minutes add chopped onion, curry leaves and vendhaya keerai.
Heat tawa on a stove over medium flame.
Grease tawa with oil using a clean and dry cloth.
Spread dosai batter from outer to inner just like ragi or rawa dosai.
Add drops of oil over and along the rim of dosai.
Flip the dosai using a dosai ladle once its rim turns slightly golden in color.
Transfer on to a serving plate when its done.

Enjoy tasty and healthy dosai along with coconut chutney or any other spicy chutney of your choice.



venthaya keerai besan dosai






you might like to try

spinach dosai
spinach dosai
mudakattan keerai dosai
mudakattan dosai
venthaya keerai chappathy
venthaya keerai chappathy
puli sundal
puli sundal
kodo millet fenugreek porridge
varagu venthaya kanji