Friday, November 25, 2016

Beetroot-Vazhaithandu-Aval-Upma

#BeetrootVazhaithanduAvalUpma : #BeatenRice [ #RiceFlakes ] is known as #Aval in Tamil. Soaked paddy is dry roasted in a kadai over high flame for few seconds and pounded immediately when it is still hot using a wooden pestle in a mortar to flatten it. Then husks are removed to get aval. 

That's why it is also called #flattenedRice. Now-a-days heavy pounding machines are used to produce aval. Rice flakes are available in different thicknesses in the market. 
It is rich in iron. It can be consumed as it is or cooking with other vegetables & condiments.
Here I have prepared aval upma with beetroot as it is packed with vital nutrients and full of fiber.



Ingredients :
1 cupThick Aval [ beaten rice ]
1 medium sizeOnion, chop nicely
1/4 cupBeetroot julians [ or grated ]
1 TbspGreen peas cooked
1/4 cupVazhaithandu julians
1 or 2Green chilly
2 pinchTurmeric powder
1/4 TspCumin powder [ jeera powder ]
1/4 TspRed chilly powder [ adjust ]
1/2 TspSalt [ adjust ]
Tempering :
1/2 Tsp cupMustard seeds
1 TspBlack gram split
2 TbspPeanuts [ ground nut ]
1/4 TspAsafoetida powder
2 TspOil
To garnish :
1 TbspCarrot grated
1 TbspCoriander leaf chopped
Method :
Take aval in a wide mouthed vessel.
Wash twice and completely drain the water.
Now add 1/4 cup of water and 1/2 Tsp of salt.
Mix well and set aside.

Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add black gram split, peanuts & asafoetida.
Keep stirring until peanuts turn golden color.
Add chopped onion, green chilly and curry leaf.
Saute till onion becomes translucent.
Then add beetroot, vazhaithandu, green peas, red chilly powder, turmeric powder, cumin powder and salt.
Mix well and close with a lid till beetroot becomes soft.
Remove the lid and add aval.
Mix well and adjust salt.
Close with a lid and allow to cook over very low flame for 3 minutes.
Turn off the stove and let it be closed for another five minutes.
Bright beetroot colored tasty spicy aval upma is ready.

Serve hot after topping with grated carrot and chopped coriander leaves.
Relish with tomato sauce or without any side dish.
I have served here with jaggery.

Beetroot vazhaithandu aval upma






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Wednesday, November 2, 2016

Modhakam-Spicy-Stuffing

#UlunduPooranam #BlackLentilSpicyStuffing : This stuffing is used in the preparation of spicy #modhakam. #BlackGramDal [ #BlackLentil ] is a rich source of protein for vegetarian people. It is also a great source of Vitamin B, iron, folic acid, magnesium, calcium and potassium. It has both soluble and insoluble fiber that helps in digestion and prevents constipation.
We commonly use black lentil to prepare our famous breakfasts like idli, vadai and dosai.
This tasty and spicy stuffing can also be a great accompaniment to rasam or sambar rice.

black lentil stuffing

Ingredients :
1/2 cupBlack gram lentil
1Green chilly [ adjust ]
1/2 inch longGinger
1/2 TspSalt [ adjust ]
2 TspGingelly oil
1/2 TspMustard seed
1/4 TspAsafoetida
10 - 12Curry leaves

Method : 
Wash black gram lentil and soak in water for one hour.
After one hour drain the water completely and put into a blender.
Add green chilly, ginger piece and salt.
Grind coarsely and transfer into a bowl.

Heat idli maker or pressure cooker with two cups of water on a stove over high flame.
Grease the pits of the idli plates with oil and place lentil paste in the pits.
Close and steam cook for 10 minutes or until the lentil paste gets cooked.
If the lentil paste is steam cooked in a pressure cooker do not put weight over nozzle of the lid.

Transfer the steam cooked lentil into a bowl and crumble with hand.
Heat a kadai with 2 Tsp of oil on a stove over medium flame.
Crackle mustard seeds and then add asafoetida powder & torn curry leaves.
Now transfer crumbled lentil into the kadai.
Adjust salt and stir well.
Keep stirring for five minutes and turn off the stove.
Transfer into a bowl and allow to cool down.

Tasty nd spicy urad dal stuffing [ balck lentil stuffing ] is ready.
Make delicious modhakam using this spicy stuffing.
This stuffing goes well with rasam or sambar rice for lunch.

black lentil stuffing






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