tag:blogger.com,1999:blog-34949389099388160332024-03-18T12:54:36.809+05:30 kalakkalsamayalnamma veettu samayal - healthy and tasty vegetarian home food
Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.comBlogger731125tag:blogger.com,1999:blog-3494938909938816033.post-64995991217549857212020-12-29T18:08:00.005+05:302021-03-12T11:38:15.980+05:30Pirandai_Milagu_Kuzhambu<p><b>PirandaiMilaguKuzhambu :</b></p>
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<p><b>#Pirandai</b> is the Thamizh name for <b>#VeldtGrape or #AdamantCreeper</b>. It is called <b>#Hadjod in Hindi</b>. It is also known as <b>#Arukani or #Vajravalli in Thamizh</b>.</p><p>The botanical name is <i style="font-size: large;"><b>Cissus quadrangularis</b></i>. Since ancient times the creeper has been in use to strengthen bones and to treat bone ailments.</p><p>In Ayurveda system of medicine Pirandai - Veldt grape has been used to heal broken bones and injured ligaments & tendons.</p>
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<p>A few days back I prepared <b><a href="https://kalakkalsamayal.blogspot.com/2020/12/pirandaikuzhambu.html" target="_blank">Pirandai kuzhambu</a></b> and </p><p>the taste happened to be better than <b><a href="https://kalakkalsamayal.blogspot.com/2016/04/pirandai-thuvaiyal.html" target="_blank">Pirandai thuvaiyal</a></b>. </p><p>Now I have tried Milagu kuzhambu using Pirandai [ Veldt grape or Vajravalli ].</p><p>Preparation Time : 10 - 15 mins</p><p>Cooking Time : 15 - 20 mins.</p><p>Quantity prepared : 1 1/2 - 2 cups approx.</p>
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<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">1/2 Cup</td><td>Pirandai pieces cleaned</td></tr>
<tr><td width="200">1/2 Cup</td><td>Pirandai leaves</td></tr>
<tr><td width="200">15 - 20</td><td>Sundaikkai - Pea eggplant [ optional ]</td></tr>
<tr><td width="200">10 - 15</td><td>Small Onion, chop nicely</td></tr>
<tr><td width="200">10 - 15</td><td>Garlic pods, chop nicely</td></tr>
<tr><td width="200">10 - 15</td><td>Curry leaves</td></tr>
<tr><td width="200">Marble size</td><td>Tamarind, soak in hot water</td></tr>
<tr><th align="left">Powders to add :</th></tr>
<tr><td width="200">1 Tsp heaped</td><td><b><a href="https://kalakkalsamayal.blogspot.com/2013/01/sambar-powder.html" target="_blank">Sambar powder</a></b></td></tr>
<tr><td width="200">1 Tsp</td><td>Coriander powder</td></tr>
<tr><td width="200">1/2 inch long</td><td>Turmeric tuber, chop finely*</td></tr>
<tr><td width="200">1 1/2 - 2 Tsp</td><td>Salt [ adjust ]</td></tr>
<tr><th align="left">To Grind :</th></tr>
<tr><td width="200">1 Tsp</td><td>Black pepper [ Milagu ]</td></tr>
<tr><td width="200">2 Tsp</td><td>Cumin seed [ Jeera ]</td></tr>
<tr><td width="200">4 Tsp</td><td>Coconut scrappings</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Khus khus [ poppy seeds ]</td></tr>
<tr><td width="200">15 - 20 Tsp</td><td>Curry leaves</td></tr>
<tr><th align="left">To Temper :</th></tr>
<tr><td width="200">1/2 Tsp</td><td>Mustard seed</td></tr>
<tr><td width="200">1 Tsp</td><td>Bengal gram [ kadala paruppu ]</td></tr>
<tr><td width="200">10 - 12</td><td>Ground nuts [ Peanuts ]</td></tr>
<tr><td width="200">Small piece</td><td>Asafoetida</td></tr>
<tr><td width="200">4 - 5 Tsp</td><td>Groundnut or Gingelly oil</td></tr>
</tbody></table>
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<p><b>Note :</b> </p><p>*If Turmeric tuber isn't available, use 2 pinches of turmeric powder.</p><p>If tender stems of Pirandai are chosen then it can be used in the preparation without removing the fiber from the edges of it. If it is a well grown stem then the fiber at the edges has to be removed before cooking. There comes a sticky liquid while cutting or removing fiber over the edges of Pirandai. When our skin comes into contact with this sticky liquid, we feel an itchy sensation. So the pieces of Pirandai have to be sauteed well in oil before consuming, otherwise it may itches our throat.</p>
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<p><b>Method :</b></p><p>Clean pirandai stem & then chop into small pieces.</p><p>Set aside.</p><p>If Sundaikkai is being taken then cut into halves and put into a vessel containing water.</p><p>Heat a kadai with half a teaspoon of oil on a stove over slow flame.</p><p>Crackle mustard seeds and then roast bengal gram, groundnuts till golden brown.</p><p>Transfer into a bowl.</p><p>Then in the same kadai add half a teaspoon of oil.</p><p>Add black pepper and stir continuously with a ladle.</p><p>When it starts crackling add cumin seeds and keep stirring.</p><p>Remove from kadai once Cumin seed splutters & changes in color.</p><p>Transfer into a mixie jar.</p><p>Then roast curry leafs with little oil till leaves turn crisp.</p>
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<p>Transfer into the mixie jar. Add khus khus & coconut scrapping into the jar. </p>
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<p>Grind into a smooth paste adding enough water. Keep aside.</p>
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<p>In the same kadai add 2 - 3 teaspoon of oil and saute pirandai pieces [ Veldt grape ].</p><p>Stir continuously till pirandai stem turns soft and changes to pale green in color.</p>
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<p>Next add chopped onion, chopped garlic, pirandai leaves, curry leaves, half of finely chopped turmeric tuber [ or turmeric powder ] & halved sundaikkai.</p><p>Saute for a minute or till onion turns pale pink in color.</p>
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<p>In the meantime heat another kadai or a heavy bottomed vessel with a cup of water on another burner over medium flame.</p><p>Turn off the stove and transfer sauteed pirandai and other ingredients into the kadai with water.</p>
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<p>Then add <b><a href="https://kalakkalsamayal.blogspot.com/2013/01/sambar-powder.html" target="_blank">Sambar powder</a></b>, coriander powder and finely chopped turmeric tuber [ or turmeric powder ].</p><p>Also add crackled mustard seeds, roasted bengal gram & groundnuts.</p>
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<p>Let it simmer for 5 minutes or till sundaikkai cooks well.</p>
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<p>Then add ground coconut - black pepper paste and salt.</p><p>Allow to simmer till its raw smell goes off.</p>
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<p>Finally squeeze out juice from soaked tamarind with half a cup of water and strain into boiling mixture.</p><p>Let it be on fire for another two minutes.</p>
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<p>Adjust salt and put some teared curry leaves.</p><p>Turn off the stove and transfer tasty Pirandai milagu kuzhambu into a serving bowl.</p>
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<p>Just like <b><a href="https://kalakkalsamayal.blogspot.com/2020/12/pirandaikuzhambu.html" target="_blank">Pirandai kuzhambu</a></b>, Pirandai milagu kuzhambu tastes superb when mixed with hot rice.</p><p>Take hot rice in a plate and pour a ladle full of Pirandai kuzhambu and a tsp of gingelly oil. </p><p>Mix well with hand and relish with any <b><a href="https://kalakkalsamayal.blogspot.com/2015/10/curry-vegetable-stir-fry-poriyal.html" target="_blank">vegetable stir fry [ poriyal ]</a></b> or any <a href="https://kalakkalsamayal.blogspot.com/2015/11/curry-dry-curry-masala-curry.html" target="_blank"><b>kara curry</b></a>.</p><p><br /></p><p>Pirandai kuzhambu is a great accompaniment to lentil & ghee mixed hot rice [ Paruppu sadham ].</p><p><br /></p><p>It may also go well with <b><a href="https://kalakkalsamayal.blogspot.com/2014/08/tiffin.html" target="_blank">tiffins</a></b> like <b><a href="https://kalakkalsamayal.blogspot.com/2015/09/idly-varieties.html" target="_blank">idli</a></b>, </p><p><br /></p><p><b><a href="https://kalakkalsamayal.blogspot.com/2015/07/dosai-varieties.html" target="_blank">dosai</a></b> and <b><a href="https://kalakkalsamayal.blogspot.com/2015/07/appam-varieties.html" target="_blank">appam</a></b>.</p>
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<br /><b><span style="font-size: large;"><a href="https://kalakkalsamayal.blogspot.com/2013/10/recipe-index.html" target="_blank">Varieties of Recipes</a></span></b><br /><br /><br /><br /><br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com15tag:blogger.com,1999:blog-3494938909938816033.post-78739719417519452132020-12-26T13:07:00.020+05:302020-12-26T16:07:45.648+05:30Pirandai_Kuzhambu<p><b>#PirandaiKuzhambu :</b></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JaqEuBXYnfd0gcmY-4N7kzTqsql1vQ6izBoHa_C_qnY-bHNoMOXi3EQb54hfmlCVKzAF-x7N0tosxsPqKFQK2u7V9Iwzpuvye_eN1LDDCfZxCoA7IEscGlWzo-jCkza_trbYW-t_Vt4/s2048/1-IMG_20201130_144929.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pirandai Kuzhambu" border="0" data-original-height="1823" data-original-width="2048" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JaqEuBXYnfd0gcmY-4N7kzTqsql1vQ6izBoHa_C_qnY-bHNoMOXi3EQb54hfmlCVKzAF-x7N0tosxsPqKFQK2u7V9Iwzpuvye_eN1LDDCfZxCoA7IEscGlWzo-jCkza_trbYW-t_Vt4/w400-h356/1-IMG_20201130_144929.jpg" title="Pirandai Kuzhambu" width="400" /></a></div>
<p><b>#Pirandai</b> is the Thamizh name for <b>#VeldtGrape or #AdamantCreeper</b>. It is called <b>#Hadjod in Hindi</b>. It is also known as <b>#Arukani or #Vajravalli in Thamizh</b>.</p><p>The botanical name is <i style="font-size: large;"><b>Cissus quadrangularis</b></i>. Since ancient times the creeper has been in use to strengthen bones and to treat bone ailments.</p><p>In Ayurveda system of medicine Pirandai - Veldt grape has been used to heal broken bones and injured ligaments & tendons.</p><p>In Siddha medicines, it is used as tonic and analgesic to cure broken bones and to strengthen bones.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViDGX_qQtQzv0wnV8fRNk6QGhcLzI3tUXsYrbrsXSvQtb3nr6_E1zdIEouI8u377GjYe1lnlD6RD3CKnG_8F3tiZdtrq4VtxTZuUDo1gUWbeK-dI9XYQy6YGtP2oG3iD2ts8jqjI3Jro/s1600/1-IMG_20191212_122727.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pirandai [ Devils' Backbone / Veldt Grape ]" border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViDGX_qQtQzv0wnV8fRNk6QGhcLzI3tUXsYrbrsXSvQtb3nr6_E1zdIEouI8u377GjYe1lnlD6RD3CKnG_8F3tiZdtrq4VtxTZuUDo1gUWbeK-dI9XYQy6YGtP2oG3iD2ts8jqjI3Jro/s640/1-IMG_20191212_122727.jpg" title="Pirandai [ Devils' Backbone / Veldt Grape ]" width="360" /></a></div>
<p>I used to prepare thuvaiyal from Pirandai whenever I get it from the market. Last year I planted some pieces of Pirandai creeper in my garden and all have grown well. It's branches entangled one over the other and have formed a web just like idiyappam.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWy99FFnBdFpWXgBxGC8dRuzJdnW4NxN_yyWClSLFtdzcLr_mdFXDyS3dpiDfhNQ1p6NHJnunuv80sBq6BQVYfSDgvkeYpLugmDNiIfYKIS4h8wh_qBWNIGl4jQnvrmhuRfe6X9nwGE8/s2048/1-IMG_20201226_084748.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pirandai - Veldt grape - Adamant creeper - Hadjod - Vajravalli" border="0" data-original-height="2048" data-original-width="1618" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWy99FFnBdFpWXgBxGC8dRuzJdnW4NxN_yyWClSLFtdzcLr_mdFXDyS3dpiDfhNQ1p6NHJnunuv80sBq6BQVYfSDgvkeYpLugmDNiIfYKIS4h8wh_qBWNIGl4jQnvrmhuRfe6X9nwGE8/w316-h400/1-IMG_20201226_084748.jpg" title="Pirandai - Veldt grape - Adamant creeper - Hadjod - Vajravalli" width="316" /></a></div>
<p>Now I am getting plenty of fresh and tender pirandai from my garden. So I tried kuzhambu using it. </p><p>If tender stems are chosen then it can be used in the preparation without removing the fiber from the edges of it. If it is a well grown stem then the fiber at the edges has to be removed before cooking. There comes a sticky liquid while cutting or removing fiber over the edges of Pirandai. When our skin comes into contact with this sticky liquid, we feel an itchy sensation. So the pieces of Pirandai have to be sauteed well in oil before consuming, otherwise it may itches our throat.</p>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZpQ8RnRfLU3Pcu-5KMKYnYo2bA9QMRm4rKLg4-ffhidMkkfl2xC30n9BEC4sjhLOAvkXMNAk8d4sI_-L2_ViPC8pG9GtmsSUGYI-iM2mC3LEqtjLwjO6782I_eZlglKw1WiEvqTld4k/s2048/1-IMG_20201130_104230.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Cleaning Pirandai" border="0" data-original-height="2004" data-original-width="2048" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZpQ8RnRfLU3Pcu-5KMKYnYo2bA9QMRm4rKLg4-ffhidMkkfl2xC30n9BEC4sjhLOAvkXMNAk8d4sI_-L2_ViPC8pG9GtmsSUGYI-iM2mC3LEqtjLwjO6782I_eZlglKw1WiEvqTld4k/w400-h391/1-IMG_20201130_104230.jpg" title="Cleaning and preparing pirandai" width="400" /></a></div>
<p>Preparation Time 10 - 15 Mins</p><p>Cooking Time 15 - 20 Mins</p><p>Quantity Prepared 1 1/2 cup - 2 cups Approx.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5Kd2px_VgVMXovWybWwAxP6GUtjDvWv71UvjAZMeEC6ewwuKaZU8t-fyaeG5bmTpeTHFZAW_yRgZtPLzRnXVEqXQWRY6Ts8pfL8ikx8hySYKdcoLEEwS2DSPWzJNSraGl-Pp7KPVdmw/s2048/1-IMG_20201130_131310.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1949" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5Kd2px_VgVMXovWybWwAxP6GUtjDvWv71UvjAZMeEC6ewwuKaZU8t-fyaeG5bmTpeTHFZAW_yRgZtPLzRnXVEqXQWRY6Ts8pfL8ikx8hySYKdcoLEEwS2DSPWzJNSraGl-Pp7KPVdmw/w381-h400/1-IMG_20201130_131310.jpg" width="381" /></a></div>
<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">1/2 Cup</td><td>Pirandai pieces cleaned</td></tr>
<tr><td width="200">1/2 Cup</td><td>Pirandai leaves</td></tr>
<tr><td width="200">15 - 20</td><td>Sundaikkai - Pea eggplant [ optional ]</td></tr>
<tr><td width="200">10 - 15</td><td>Small Onion, chop nicely</td></tr>
<tr><td width="200">10 - 15</td><td>Garlic pods, chop nicely</td></tr>
<tr><td width="200">10 - 15</td><td>Curry leaves</td></tr>
<tr><td width="200">Amla size</td><td>Tamarind, soak in hot water</td></tr>
<tr><td width="200">1 medium size</td><td>Tomato, chop nicely</td></tr>
<tr><th align="left">Powders to add :</th></tr>
<tr><td width="200">4 Tsp heaped</td><td><b><a href="https://kalakkalsamayal.blogspot.com/2013/01/sambar-powder.html" target="_blank">Sambar powder</a></b></td></tr>
<tr><td width="200">2 Tsp</td><td>Coriander powder</td></tr>
<tr><td width="200">1/2 inch long</td><td>Turmeric tuber, chop finely</td></tr>
<tr><td width="200">1 1/2 - 2 Tsp</td><td>Salt [ adjust ]</td></tr>
<tr><th align="left">To Temper :</th></tr>
<tr><td width="200">1/2 Tsp</td><td>Mustard seed</td></tr>
<tr><td width="200">1 Tsp</td><td>Bengal gram [ kadala paruppu ]</td></tr>
<tr><td width="200">10 - 12</td><td>Ground nuts [ Peanuts ]</td></tr>
<tr><td width="200">Small piece</td><td>Asafoetida</td></tr>
<tr><td width="200">4 - 5 Tsp</td><td>Groundnut or Gingelly oil</td></tr>
</tbody></table>
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<p><b>Method :</b></p><p>Clean pirandai and remove fibers from the edges of it. Then cut into 1/2 inch long pieces. Set aside.</p><p>Wash sundaikkai [ Pea eggplant ] and cut into halves. Put it in water and set aside.</p>
<p>Heat a kadai with 1 Tsp of oil and crackle mustard seeds once oil starts fuming.</p><p>Then add asafoetida piece, bengal gram [ kadala paruppu ] & groundnut, roast till golden brown.</p><p>Transfer into a bowl.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8yDz4jEf5saEBhpyExQ9OTfsFJSC295uKwFmSHKzPeVY12hX_KBnIeJuf0ETZuQMGyIDmJBuSw_nWPtgSamA-MvJILzfFi8825WzbYm38MUSRYeZXociW9nEc5XS_tH9Si3AHwTK2IE/s2048/1-IMG_20201130_135757.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1528" data-original-width="2048" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8yDz4jEf5saEBhpyExQ9OTfsFJSC295uKwFmSHKzPeVY12hX_KBnIeJuf0ETZuQMGyIDmJBuSw_nWPtgSamA-MvJILzfFi8825WzbYm38MUSRYeZXociW9nEc5XS_tH9Si3AHwTK2IE/w400-h299/1-IMG_20201130_135757.jpg" width="400" /></a></div>
<p>Now add 1 Tsp of oil in the same kadai and add pirandai pieces.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoIuUET7PJgY_ihFWvbD96-x9naV-PpcyqxSoDJDb_R6Zdu9QdxVutmpOc5aJp3v8lyXy4MuPj_mt30YYdGFi0g-s0umSZonIkNn2SGzv5rUL5kV417C_zYfUGR_I_qSiTnwZ1Pj2IAQ/s2048/1-IMG_20201130_140552.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1488" data-original-width="2048" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoIuUET7PJgY_ihFWvbD96-x9naV-PpcyqxSoDJDb_R6Zdu9QdxVutmpOc5aJp3v8lyXy4MuPj_mt30YYdGFi0g-s0umSZonIkNn2SGzv5rUL5kV417C_zYfUGR_I_qSiTnwZ1Pj2IAQ/w400-h290/1-IMG_20201130_140552.jpg" width="400" /></a></div>
<p>Saute till the pieces are well cooked and change to pale green color.</p><p>Transfer into the same bowl.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xIorxFzqLgWn6mDPWIOEO5uo6mXkDsXt1qH7w7cTY2_FLj08IGERSdbYKlUNqLILdjANP4mAI7TIx8sOVT-SLRw6TmkzIk4WcozUEFlRmUGX1uVhFxtmmtrkmJKtHfSmRd3DaVahOmo/s2048/1-IMG_20201130_140945.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1722" data-original-width="2048" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xIorxFzqLgWn6mDPWIOEO5uo6mXkDsXt1qH7w7cTY2_FLj08IGERSdbYKlUNqLILdjANP4mAI7TIx8sOVT-SLRw6TmkzIk4WcozUEFlRmUGX1uVhFxtmmtrkmJKtHfSmRd3DaVahOmo/w400-h336/1-IMG_20201130_140945.jpg" width="400" /></a></div>
<p>In the same kadai add remaining oil and saute chopped onion, garlic, finely chopped turmeric tuber [ or 1/4 Tsp of turmeric powder ] and curry leaves.</p>
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<p>Keep stirring for one minute on medium flame or till onions turn pale pink.</p>
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<p>When onion turns pale pink, add halved sundaikkai & pirandai leaves. Saute for a minute.</p>
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<p>Add chopped tomato and saute for few seconds.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-FS9BFjXyAMPAqp7Ahm-KaF4wYIWtOPp7dwlaJ84aQWfPsOw8qc1lmQuCAAEo6yuwEL3oB8fkrBFidwuZ0EL288gv15jrvwWohkn1gmT8RBAyCw-jX8JUyfDU-H2bxznSVn2p-dp-ro/s2048/1-IMG_20201130_142700.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1640" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-FS9BFjXyAMPAqp7Ahm-KaF4wYIWtOPp7dwlaJ84aQWfPsOw8qc1lmQuCAAEo6yuwEL3oB8fkrBFidwuZ0EL288gv15jrvwWohkn1gmT8RBAyCw-jX8JUyfDU-H2bxznSVn2p-dp-ro/s320/1-IMG_20201130_142700.jpg" width="320" /></a></div>
<p>Now add sauteed pirandai and roasted lentils also into the kadai.</p>
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<p>Add a cup of water, <b><a href="https://kalakkalsamayal.blogspot.com/2013/01/sambar-powder.html" target="_blank">sambar powder</a></b> & coriander powder and bring it to boil.</p>
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<p>Close with a lid and cook till sundaikkai becomes soft.</p>
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<p>Now squeeze out juice from soaked tamarind with water and strain into boiling mixture in the kadai.</p><p>Add salt and let it simmer for 4 - 5 minutes.</p>
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<p>Finally adjust salt & add teared curry leaves. </p><p>Now transfer into a serving bowl.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JaqEuBXYnfd0gcmY-4N7kzTqsql1vQ6izBoHa_C_qnY-bHNoMOXi3EQb54hfmlCVKzAF-x7N0tosxsPqKFQK2u7V9Iwzpuvye_eN1LDDCfZxCoA7IEscGlWzo-jCkza_trbYW-t_Vt4/s2048/1-IMG_20201130_144929.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pirandai Kuzhambu" border="0" data-original-height="1823" data-original-width="2048" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JaqEuBXYnfd0gcmY-4N7kzTqsql1vQ6izBoHa_C_qnY-bHNoMOXi3EQb54hfmlCVKzAF-x7N0tosxsPqKFQK2u7V9Iwzpuvye_eN1LDDCfZxCoA7IEscGlWzo-jCkza_trbYW-t_Vt4/w400-h356/1-IMG_20201130_144929.jpg" title="Pirandai Kuzhambu" width="400" /></a></div>
<p>Take hot rice in a plate and pour a ladle full of Pirandai kuzhambu and a tsp of gingelly oil. </p><p>Mix well with hand and relish with any <b><a href="https://kalakkalsamayal.blogspot.com/2015/10/curry-vegetable-stir-fry-poriyal.html" target="_blank">vegetable stir fry [ poriyal ]</a></b> or any <a href="https://kalakkalsamayal.blogspot.com/2015/11/curry-dry-curry-masala-curry.html" target="_blank"><b>kara curry</b></a>.</p><p><br /></p><p>Pirandai kuzhambu is a great accompaniment to lentil & ghee mixed hot rice [ Paruppu sadham ].</p><p><br /></p><p>It may also go well with <b><a href="https://kalakkalsamayal.blogspot.com/2014/08/tiffin.html" target="_blank">tiffins</a></b> like <b><a href="https://kalakkalsamayal.blogspot.com/2015/09/idly-varieties.html" target="_blank">idli</a></b>, </p><p><br /></p><p><b><a href="https://kalakkalsamayal.blogspot.com/2015/07/dosai-varieties.html" target="_blank">dosai</a></b> and <b><a href="https://kalakkalsamayal.blogspot.com/2015/07/appam-varieties.html" target="_blank">appam</a></b>.</p>
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<b><span style="color: #cc0000; font-size: large;">Other chutney recipes you might like to try</span></b><br />
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<tr><td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://kalakkalsamayal.blogspot.com/2014/03/bhringaraj-thuvaiyal.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Bhringaraj [ karisalangkanni ] thuvaiyal" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhsY3iSOnWhJOhClz96boVPmRjtCUH1gAegijclVu_1I993SOSK4NrzyWY5fZJ42mctUtAxWjjHWyGg6FZDUCd9CUY0PF4zniWBDeF5YNlZUHMCNqhip5APPmFuUo9RvWxfT8Qv9r2UE/s1600/1-DSCN4709.JPG" title="Bhringaraj [ karisalangkanni ] thuvaiyal" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bringaraj chutney</td></tr>
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<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2019/12/pirandaiilaithuvaiyal.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Pirandai Ilai [ Veldt grape leaf ] Thuvaiyal" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHmKis90G87B8h02R2eo_fDEGAgM9lbagnMMdAan9XpcvE8jruDB9mOkwEjrnr3IQM3rfDdho136ccG1mXfoTR3Vyiy6WAI7BTt3knm6SHci_bqtJY4_GDshLnF4MozFRX2ztykaNd7M/s640/1-IMG_20191113_095237.jpg" title="Pirandai Ilai [ Veldt grape leaf ] Thuvaiyal" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pirandai Ilai [ Veldt grape leaf ] Thuvaiyal</td></tr>
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<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://kalakkalsamayal.blogspot.com/2014/11/pudhina-yogurt-chutney.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Pudhina yoghurt chutney" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykTaR-IAJB6bjcCZT5s27aiHpAvu6mdUvkHQlAyuUeZPaKFz-4X7fwk339W7FVMB2W7SQr7mGU-HPjm0nRKMCid7uMrpJ4M18fDqRJlULNJcAq-iV8tKmHK_5YuVgTf_JhpopG3BKWzo/s1600/1-DSCN7946.JPG" title="Pudhina yoghurt chutney" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pudhina yogurt chutney</td></tr>
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<tr><td style="text-align: center;"><a href="http://kalakkalsamayal.blogspot.com/2015/02/vallarai-chutney-1.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Vallarai [ centella ] chutney" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhieCtGuCcejSPl9FN8L2QBaDeBdy4zVSwa54wC2G8XmpdOqI1uNLMxYMSiwVSTXN_uOSv7sr7XI4RtrQZEe9gr_Q7e5W3fALXkubgSW23vjK5xpJYMob8QERoFzseGJBfT_AoyIecwk/s1600/1-DSCN9008.JPG" title="Vallarai [ centella ] chutney" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vallarai [ centella ] chutney</td></tr>
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<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://kalakkalsamayal.blogspot.com/2014/04/poduthalai-thuvaiyal.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Poduthalai thuvaiyal" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmgLE9NtcJTjrxm6RWwW4I6wdudMTBR0yPRw7TI3CkP5lcMUmazTEakK3tYYN3D4XrCoBTTISiHnekaIM_SjwIkATBNWimis6MPX9S_aoC4j-c71NbGd9euTbM9KKK6YkfeOVzU41XKSL/s400/1-DSCN4703.JPG" title="Poduthalai thuvaiyal" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poduthalai thuvaiyal</td></tr>
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</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2016/04/pirandai-thuvaiyal.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Pirandai [ Veldt grape ] thuvaiyal" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCusiaNtRpHHmz5PKmZpI8p3esLPtw7IjysgbmltDV-m58AZL5c2Y-HYJTKI_ydqoh0GHeJhEaV3Rs7ChAH1UPd33PtdJJcr2vyA6bbG0DxIGqh1SUz1hyzh3Qy90KNifVXoQJm4R0Qs/s640/1-DSCN1812.JPG" title="Pirandai [ Veldt grape ] thuvaiyal" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pirandai [ Veldt grape ] thuvaiyal</td></tr>
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</td>
</tr>
</tbody></table>
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<br /><b><span style="font-size: large;"><a href="https://kalakkalsamayal.blogspot.com/2013/10/recipe-index.html" target="_blank">Varieties of Recipes</a></span></b><br /><br /><br /><br /><br /><p><br /></p>Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-5233334658034403652020-12-19T23:50:00.000+05:302020-12-19T23:50:49.279+05:30Varagu_Paneer_Rice<div class="separator"> <b>VaraguPaneerRice [ KodoMilletPaneerRice ] :</b></div><div class="separator"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftNtfCu0ZmbpXeddRu0wQMDKyK8xE_9AQkl-thX1Vts-Y7JESXQ2RXVz_LV6ZihI1xs4hbJvpaF3l1ebpoiXmy_9Be3ulttBJWzJSSi1NDYcUPqcq_ASEKtb0JaiwM24UCL-1Eu3FhSs/s2048/1-IMG_20201116_213434.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Varagu Paneer Rice [ Kodo millet Paneer Rice ]" border="0" data-original-height="1530" data-original-width="2048" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftNtfCu0ZmbpXeddRu0wQMDKyK8xE_9AQkl-thX1Vts-Y7JESXQ2RXVz_LV6ZihI1xs4hbJvpaF3l1ebpoiXmy_9Be3ulttBJWzJSSi1NDYcUPqcq_ASEKtb0JaiwM24UCL-1Eu3FhSs/w400-h299/1-IMG_20201116_213434.jpg" title="Varagu Paneer Rice [ Kodo millet Paneer Rice ]" width="400" /></a></div><p></p><p><b>Kodo millet</b> is known as <b>#Varagarisi</b> or simply <b>#Varagu</b> in Tamil and <b>#Kodon</b> or <b>#Kodri</b> in Hindi.<br />The botanical name is <b style="color: #0c343d;"><i>Paspalum scrobiculatum.</i></b></p><p>Kodo millet [ varagu ] is rich in fiber thus very good for diabetic patients.</p><p>Varagarisi [ varagu ] is rich in proteins and antioxidants.</p><p>This millet has good amount of minerals especially iron and zinc which is far far higher than that present in common cereals like rice and wheat.</p><p>Generally millet are non acid forming and gluten free in nature.</p><p><b>Nutritional value of 100 gm of Kodo millet : </b></p><p><b>8.3 g of Protein, 9.0 g of fiber, 2.6 g of minerals, 0.5 mg of Iron and 27 mg of Calcium.</b></p><p></p>
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<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">1 cup</td><td>Varagu [ Kodo millet ]</td></tr>
<tr><td width="200">1/4 cup</td><td>Paneer</td></tr>
<tr><td width="200">2 Medium size</td><td>Onion, chop nicely</td></tr>
<tr><td width="200">1 or 2</td><td>Green chilly, slit lengthwise</td></tr>
<tr><td width="200">1 </td><td>carrot, chop nicely</td></tr>
<tr><td width="200">8 - 10</td><td>Garlic pods, chop finely</td></tr>
<tr><td width="200">1 Tsp</td><td>Ginger finely chopped</td></tr>
<tr><td width="200">1/4 Cup</td><td>Fenugreek leaves [ Methi ] chopped</td></tr>
<tr><td width="200">1/4 Cup</td><td>Coriander leaves chopped</td></tr>
<tr><td width="200">2 Tsp</td><td>Cumin seeds [ Jeera ]</td></tr>
<tr><td width="200">1 Tsp</td><td>Black pepper powder</td></tr>
<tr><td width="200">1 Tsp</td><td>Salt [ Adjust ]</td></tr>
<tr><td width="200">4 - 6 Tsp</td><td>Gingelly oil [ sesame / til oil ]</td></tr>
<tr><td width="200">small piece</td><td>Cinnamon</td></tr>
</tbody></table>
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Small quantity of finely chopped coriander leaves to garnish.<br />
<p><b>Method :</b></p><p>Take 1 cup of varagu - Kodo millet in a pressure cooker and wash once.</p><p>Then add 2 cups of water and let it stand for 2 hours.</p><p>After two hours pressure cook on high flame for a whistle.</p><p>Then reduce the flame and cook for 5 minutes.</p><p>Wait till it ran out of steam.</p><p>Transfer the cooked varagu in a wide mouthed vessel and add a teaspoon of oil.</p><p>Gently mix with a spoon and allow to cool down by keeping under a fan. </p><p><br /></p><p>Heat a kadai with 2 Tsp of oil on stove over medium flame.</p><p>Add Paneer pieces & a pinch of salt once.the oil starts fuming.</p><p>Saute on slow fire till the pieces turn slightly golden brown.</p><p>Transfer on to a plate and set aside.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkS7630QO-8B3XwisckoaogW-CKOaE1kokAusf7_9xcAy58nmLRODuvRiPPoQ_rzPYCWSuWPiHMuXI0iikkW9vQY7b5i-JtJRjZbf8mUroWwbh7g9h9Vw-z0wZyp8zONNAFCyq5_Fe8Cg/s2048/1-IMG_20201116_211424.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1664" data-original-width="2048" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkS7630QO-8B3XwisckoaogW-CKOaE1kokAusf7_9xcAy58nmLRODuvRiPPoQ_rzPYCWSuWPiHMuXI0iikkW9vQY7b5i-JtJRjZbf8mUroWwbh7g9h9Vw-z0wZyp8zONNAFCyq5_Fe8Cg/w400-h325/1-IMG_20201116_211424.jpg" width="400" /></a></div>
<p><br /></p><p>In the same kadai add 3 - 4 Tsp of oil.</p><p>Crackle cumin seeds and then add cinnamon stick.</p><p>Then add green chilly, chopped garlic, ginger, carrot and onion.</p><p>Saute on medium fire adding a pinch of salt.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLN7Rm7FkkLphUHAyG_7AQ_9M4POxLKT-qCd-l6CwK5z1XxO2DvaakwbBj8ZWqlpvwl4CXG-gNTNYmJ96CIS2LDwNV42Bp2fqON8z4pXZfF5ccgZn53UGpsjc08cUobMlZvPgqftqNkc/s2048/1-IMG_20201116_212234.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1684" data-original-width="2048" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLN7Rm7FkkLphUHAyG_7AQ_9M4POxLKT-qCd-l6CwK5z1XxO2DvaakwbBj8ZWqlpvwl4CXG-gNTNYmJ96CIS2LDwNV42Bp2fqON8z4pXZfF5ccgZn53UGpsjc08cUobMlZvPgqftqNkc/w400-h329/1-IMG_20201116_212234.jpg" width="400" /></a></div>
<p>Once onion turns pale pink in color add chopped carrot and saute for 2 - 3 minutes.</p><p>Now add chopped coriander and Fenugreek leaves and mix well.</p><p>Add salt and stir well.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_DhsnfR8RJJIUWicRR0aaf_e82g5xJeS1kpuU0PZK2UJOw60smtllVjWphftQIGPLHm0OpsZjm5iYNCn1csJeqLmwlWkKB0dNPGmNe8sJVhrFX6-ZEgspYyyyuXj0dF1nf9YJaDrAoU/s2048/1-IMG_20201116_212457.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1765" data-original-width="2048" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_DhsnfR8RJJIUWicRR0aaf_e82g5xJeS1kpuU0PZK2UJOw60smtllVjWphftQIGPLHm0OpsZjm5iYNCn1csJeqLmwlWkKB0dNPGmNe8sJVhrFX6-ZEgspYyyyuXj0dF1nf9YJaDrAoU/w400-h345/1-IMG_20201116_212457.jpg" width="400" /></a></div><br />
<p>Then put the cooked varagu rice and black pepper powder and mix well.</p><p>Adjust salt.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_X5R06VtypfwIcneh7xAH0b0M_Wj092s7sOFpZKcmt2a0E-90w-jPUbpUwyTtY2yDscivOkw2hxpfan00u5cQBTeY6HbHwzF10MyK1ljB7d-m0vamLh8XOMGN1wCfLgDj1_1728iCOU/s2048/1-IMG_20201116_212604.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1767" data-original-width="2048" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_X5R06VtypfwIcneh7xAH0b0M_Wj092s7sOFpZKcmt2a0E-90w-jPUbpUwyTtY2yDscivOkw2hxpfan00u5cQBTeY6HbHwzF10MyK1ljB7d-m0vamLh8XOMGN1wCfLgDj1_1728iCOU/w400-h345/1-IMG_20201116_212604.jpg" width="400" /></a></div><br />
<p>Finally add fried paneer and gently stir.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuw9ZZudlEDKdfW_2OUpnt_LFZM8hCd0sAW1aX3O4-JK_3Jw9EnD2sbP9o3pWctDRMQM1nz8OCULQPSGSsDhE_q2_nXAJkxS8309vhsJwbJfv4Sj39EWtoAMZUr3b3e_wN63l6XfHJUI/s2048/1-IMG_20201116_212857.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1656" data-original-width="2048" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuw9ZZudlEDKdfW_2OUpnt_LFZM8hCd0sAW1aX3O4-JK_3Jw9EnD2sbP9o3pWctDRMQM1nz8OCULQPSGSsDhE_q2_nXAJkxS8309vhsJwbJfv4Sj39EWtoAMZUr3b3e_wN63l6XfHJUI/w400-h324/1-IMG_20201116_212857.jpg" width="400" /></a></div>
<p>Transfer into a serving bowl.</p><p>Garnish with coriander leaves.</p><p>Serve hot on a plate with <b><a href="https://kalakkalsamayal.blogspot.com/2014/04/vazhai-thandu-thayir-pachadi.html" target="_blank">thayir pachadi</a></b> or <b><a href="https://kalakkalsamayal.blogspot.com/2013/05/vegetable-kuruma.html" target="_blank">kuruma</a></b>.</p>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftNtfCu0ZmbpXeddRu0wQMDKyK8xE_9AQkl-thX1Vts-Y7JESXQ2RXVz_LV6ZihI1xs4hbJvpaF3l1ebpoiXmy_9Be3ulttBJWzJSSi1NDYcUPqcq_ASEKtb0JaiwM24UCL-1Eu3FhSs/s2048/1-IMG_20201116_213434.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Varagu Paneer Rice [ Kodo millet Paneer Rice ]" border="0" data-original-height="1530" data-original-width="2048" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftNtfCu0ZmbpXeddRu0wQMDKyK8xE_9AQkl-thX1Vts-Y7JESXQ2RXVz_LV6ZihI1xs4hbJvpaF3l1ebpoiXmy_9Be3ulttBJWzJSSi1NDYcUPqcq_ASEKtb0JaiwM24UCL-1Eu3FhSs/w400-h299/1-IMG_20201116_213434.jpg" title="Varagu Paneer Rice [ Kodo millet Paneer Rice ]" width="400" /></a></div><br />
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<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b>For spicy accompaniments</b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2015/05/chutney.html" target="_blank">Chutney Recipes</a></b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b>Ideas for breakfast and dinner</b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2014/08/tiffin.html" target="_blank">Tiffin Recipes</a></b></span><br />
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<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com8tag:blogger.com,1999:blog-3494938909938816033.post-70241049924838370872020-12-17T00:24:00.002+05:302020-12-17T00:27:29.172+05:30Kuthiraivaali_Sweet_Kuzhipaniyaram<p><b>#KuthiraivaaliSweet KuzhiPaniyaram [ #BarnyardMilletSweetKuzhiPaniyaram ] :</b></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuzy1Jq9_ciFEOIFks_RfFNcukeVfw-8D0wPuiImNz6AAvoCZxR0Q06B1DYjBuH3JxRBNzkKj08dqBZUar2rGvmlPx8SnphQZfkiKQXQbJqzl0cetqTeDDNVFrtiY9px4FC44-XzhdTc/s2048/1-IMG_20201208_205932.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Kuthiraivaali sweet kuzhipaniyaram" border="0" data-original-height="1711" data-original-width="2048" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuzy1Jq9_ciFEOIFks_RfFNcukeVfw-8D0wPuiImNz6AAvoCZxR0Q06B1DYjBuH3JxRBNzkKj08dqBZUar2rGvmlPx8SnphQZfkiKQXQbJqzl0cetqTeDDNVFrtiY9px4FC44-XzhdTc/w400-h334/1-IMG_20201208_205932.jpg" title="Kuthiraivaali sweet kuzhipaniyaram" width="400" /></a></div><br />
<p><b>#Kuthiraivaali is known as #BarnyardMillet in English.</b></p><p><b>The botanical name is </b><i style="font-weight: bold;">Echinochloa frumentacea - </i><b>Indian Barnyard millet</b><i> and <b>Echinochloa esculanta - </b></i><b>Japanese millet.</b></p><p>This millet belongs to the genus called Echinochloa in the grass family and tribe Paniceae. </p><p><b><span style="color: #783f04;">#Kuthiraivali is known by different names in various languages as given below :</span></b></p>
<table><tbody>
<tr><td height="30" width="200">English</td><td width="200">Barnyard millet or Japanese millet</td></tr>
<tr><td height="30" width="200">Thamizh</td><td width="200">Kuthiraivaali</td></tr>
<tr><td height="30" width="200">Kannada</td><td width="200">Oodalu</td></tr>
<tr><td height="30" width="200">Telugu</td><td width="200">Udalu or Kodi sama</td></tr>
<tr><td height="30" width="200">Marathi &chhattisgar</td><td width="200">Bhagar or Varai</td></tr>
<tr><td height="30" width="200">Punjabi</td><td width="200">swank</td></tr>
<tr><td height="30" width="200">Hindi</td><td width="200">Bhagar</td></tr>
</tbody><tbody></tbody></table>
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<p>Generally millets are non acidic food and non glutenous also.</p><p>#BarnyardMillet is low in calorie compared to other cereals.</p><p>The glycemic index of barnyard millet is low. So it is suitable for cardiovascular & Type 2 diabetes patients.</p><p>A fairly significant amount of grain protein is present in minor millets compared to rice. Especially the amount of digestible protein present in kuthiraivaali is the highest among minor millet.</p><p>The essential amino acids such as lysine and tryptophane are present in millets. Barnyard millet has higher amount of lysine than Little and Finger millet and more or less comparable amount like that of Foxtail millet and kodo millet.</p><p>Iron is the most essential mineral to combat malnutrition of human being. Barnyard millet shows highest amount of iron followed by Little millet.</p><p>The dietary fiber, both soluble and insoluble present in barnyard millet is high and thus it helps in preventing constipation, bloating and excess gas formation.</p><p><b><span style="color: #0b5394;">100 g of kuthiraivaali contains 11.2 g of Protein, 10.1 g of Fiber, 4.4 g of minerals, 15.2 mg of Iron and 11 mg of Calcium.</span></b></p><p>Millet has to be soaked for a minimum of two hours before cooking to get its full health benefit and also to cook soft.</p><p>Soaking Time : 2 Hours</p><p>Preparation Time : 15 Minutes</p><p>Cooking time : 10 - 15 minutes for each batch</p><p>Nu. of paniyaram : 10 - 12 approx.</p>
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<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">1 cup</td><td>Kuthiraivaali [ Barnyard millet ]</td></tr>
<tr><td width="200">1/3 cup</td><td>Jaggery [ Adjust ]</td></tr>
<tr><td width="200">2</td><td>Banana</td></tr>
<tr><td width="200">1 pinch</td><td>Salt</td></tr>
<tr><td width="200">1 pinch</td><td>Baking powder or cooking soda</td></tr>
<tr><td width="200">2 - 3</td><td>Cardamom</td></tr>
<tr><td width="200">small piece</td><td>Nutmeg</td></tr>
<tr><td width="200">small piece</td><td>Cinnamon stick</td></tr>
<tr><td width="200">2 Tsp</td><td>Watermelon seeds</td></tr>
<tr><td width="200">2 - 3 Tsp</td><td>Ghee</td></tr>
<tr><td width="200">2 - 3 Tsp</td><td>Gingelly oil [ Til/sesame oil ]</td></tr>
</tbody></table>
<p><b>Method :</b></p><p>Take Kuthiraivaali in a vessel. </p><p>Wash once and add 1 cup of water. Soak for two hours. </p><p>In the meantime dissolve jaggery with 2 Tbsp of hot water. Let it cool down.</p><p>After two hours, take soaked kuthiraivaali, cardamom, banana pieces, nutmeg, cinnamon stick & salt in a mixie jar and grind into a smooth batter adding jaggery water.</p><p>Batter should be of idli batter consistency.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87fpYNNQjZB6Tg_Sg99elipIWTz_hdxSSlR-SzQAm8Nd3flSwmVquuHzR8APDBQulB_Dl1_SUZXsO_CyeJRsu9RxEU32BPalav6Sqc9XQlVtsHNHwWUwyvwq9yHE9_LzQqNz3m6qdXcc/s2048/1-IMG_20201208_190503.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1846" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87fpYNNQjZB6Tg_Sg99elipIWTz_hdxSSlR-SzQAm8Nd3flSwmVquuHzR8APDBQulB_Dl1_SUZXsO_CyeJRsu9RxEU32BPalav6Sqc9XQlVtsHNHwWUwyvwq9yHE9_LzQqNz3m6qdXcc/w400-h360/1-IMG_20201208_190503.jpg" width="400" /></a></div><br /><p></p><p>Heat kuzhipaniyaarakal on a stove over medium flame.</p><p>Now add baking powder or cooking soda into the batter and mix well.</p><p>Then add watermelon seeds and mix.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhDNcX2zo6llnORuk7ENBqBbWXIs7_wOGDcODd6MngU5d8atBdCEmxWxbmgPZp2WO5SynksOzg-mO7Q0nLFDEI5nI4XfA9myPLI5KDQ9GHICGALZbCk7KrshJgLVuP_78JPQyUgL4QR0/s2048/1-IMG_20201208_202840.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1742" data-original-width="2048" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhDNcX2zo6llnORuk7ENBqBbWXIs7_wOGDcODd6MngU5d8atBdCEmxWxbmgPZp2WO5SynksOzg-mO7Q0nLFDEI5nI4XfA9myPLI5KDQ9GHICGALZbCk7KrshJgLVuP_78JPQyUgL4QR0/w400-h340/1-IMG_20201208_202840.jpg" width="400" /></a></div><p></p><p>When the kal becomes hot, add few drops of ghee and gingelly oil [ Til/sesame oil ] into each pit.</p><p>Fill each pit with kuthiraivaali batter and top each pit with few drops of ghee & gingelly oil.</p><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8835KCIOrJoDRZf20_u8BC2M6UEZC1JSD2pshelzNQmJ5bDyLNWF9QJlHVvplTec4bekC2WZo0OG2n2-kaG3DbsK62pqPODq21fxbOXSGKNZAvPKNdzSJhmSSMCmlW3qthfqd0_XvAgE/s2048/1-IMG_20201208_204400.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1597" data-original-width="2048" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8835KCIOrJoDRZf20_u8BC2M6UEZC1JSD2pshelzNQmJ5bDyLNWF9QJlHVvplTec4bekC2WZo0OG2n2-kaG3DbsK62pqPODq21fxbOXSGKNZAvPKNdzSJhmSSMCmlW3qthfqd0_XvAgE/w400-h313/1-IMG_20201208_204400.jpg" width="400" /></a></div><br /><p></p><p>cook on slow to medium flame for 2 - 3 minute and flip each paniyaram with the help of a spoon.</p><p>Allow to cook both sides till golden brown.</p><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjroHJAiz5NDGuwUusMmAsAtbeQVBa-z7B-RNIZX7V2rxzJIwtSNK4qxaCdIMzei69pdghcI3pU7yja5F3OX5Nj7qUcC3aa_sE7a5zDc5RfaXZ-7rj77OAnNXLqyrmQol6nFpim1UUo8pg/s2048/1-IMG_20201208_204837.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1597" data-original-width="2048" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjroHJAiz5NDGuwUusMmAsAtbeQVBa-z7B-RNIZX7V2rxzJIwtSNK4qxaCdIMzei69pdghcI3pU7yja5F3OX5Nj7qUcC3aa_sE7a5zDc5RfaXZ-7rj77OAnNXLqyrmQol6nFpim1UUo8pg/w400-h313/1-IMG_20201208_204837.jpg" width="400" /></a></div><br /><p></p><p>Transfer into a serving bowl.</p><p>Tasty tasty sweet kuthiraivaali kuzhipaniyaram is ready.</p><p>Enjoy when it is hot.</p><p>This sweet also tastes very good when it cools down.</p><p>Again add ghee and oil into each pit and make the next batch of kuzhipaniyaaram.</p><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuzy1Jq9_ciFEOIFks_RfFNcukeVfw-8D0wPuiImNz6AAvoCZxR0Q06B1DYjBuH3JxRBNzkKj08dqBZUar2rGvmlPx8SnphQZfkiKQXQbJqzl0cetqTeDDNVFrtiY9px4FC44-XzhdTc/s2048/1-IMG_20201208_205932.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Kuthiraivaali sweet kuzhipaniyaram" border="0" data-original-height="1711" data-original-width="2048" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuzy1Jq9_ciFEOIFks_RfFNcukeVfw-8D0wPuiImNz6AAvoCZxR0Q06B1DYjBuH3JxRBNzkKj08dqBZUar2rGvmlPx8SnphQZfkiKQXQbJqzl0cetqTeDDNVFrtiY9px4FC44-XzhdTc/w400-h334/1-IMG_20201208_205932.jpg" title="Kuthiraivaali sweet kuzhipaniyaram" width="400" /></a></div><br /><p></p>
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<span style="color: #38761d; font-size: large;"><b>For other Kuthiraivaali Recipes</b></span><br />
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<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2015/05/chutney.html" target="_blank">Chutney Recipes</a></b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b>Ideas for breakfast and dinner</b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2014/08/tiffin.html" target="_blank">Tiffin Recipes</a></b></span><br />
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<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-28001386831145825522020-12-16T00:51:00.003+05:302020-12-16T10:48:46.037+05:30Sundaikkai_Vathal_Thakkali_Chutney<p> <b>Sundaikkai Vathal Thakkali Chutney - Dried Pea Eggplant Tomato Chutney :</b></p><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAUby1m-EMWv7X0BIbCWonVl9aCi3I7LOq-ehgnmgvxTTiOyIqDeX3tDrX_1z19gHJqB5m8LyaxK_UzEf2Z90V40Sl50MFJhIEDwWTQ5CPwLWGEJ4d_aRsGIFLCDNOqJefnz-zHsbKPM/s2048/1-IMG_20201204_101946.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sundaikkai Vathal Thakkali Chutney - Pea eggplant Tomato chutney" border="0" data-original-height="2047" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAUby1m-EMWv7X0BIbCWonVl9aCi3I7LOq-ehgnmgvxTTiOyIqDeX3tDrX_1z19gHJqB5m8LyaxK_UzEf2Z90V40Sl50MFJhIEDwWTQ5CPwLWGEJ4d_aRsGIFLCDNOqJefnz-zHsbKPM/w400-h400/1-IMG_20201204_101946.jpg" title="Sundaikkai Vathal Thakkali Chutney - Pea eggplant Tomato chutney" width="400" /></a></div>
<br /><p></p>
<p><b>Sundaikkai [ Sundakkai ]</b> is called <b>Devil's fig, Prickly nightshade, Turkish berry, Wild eggplant, pea eggplant</b> in English. The scientific name is <b><i>Solanum torvum</i></b>.</p><p>Few days back I prepared a tasty <a href="https://kalakkalsamayal.blogspot.com/2020/12/sundaikkaivathalthuvaiyal.html" target="_blank"><b>thuvaiyal [ chutney ] from sundakkai vathal</b></a> along with coconut. It was very tasty to relish with hot rice.</p><p>Now I have prepared a spicy chutney as an accompaniment for Idli and dosai.</p>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoASotr6OOEEbRv9vHimYY-kZMEV4ZjYyI0Xp9Qqt3HbPgR58K1JRChck_s4LmXUMA3dx9CerQrLoglbGHhteeQTY39zgCL7BWPs9eujp2QVYBx5Ro4RXEmZ3Nt4nBYd76fTFowwq-0EY/s2048/1-IMG_20201204_102550.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sundaikkai Vathal Thakkali Chutney - Pea eggplant Tomato chutney" border="0" data-original-height="1447" data-original-width="2048" height="453" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoASotr6OOEEbRv9vHimYY-kZMEV4ZjYyI0Xp9Qqt3HbPgR58K1JRChck_s4LmXUMA3dx9CerQrLoglbGHhteeQTY39zgCL7BWPs9eujp2QVYBx5Ro4RXEmZ3Nt4nBYd76fTFowwq-0EY/w640-h453/1-IMG_20201204_102550.jpg" title="Sundaikkai Vathal Thakkali Chutney - Pea eggplant Tomato chutney" width="640" /></a></div>
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<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">2 Tbsp</td><td><b><a href="https://kalakkalsamayal.blogspot.com/2020/12/sundaikkaidriedforpreserving.html" target="_blank">Sundaikkai vathal</a></b> [ Dried Turkish berry/Pea eggplant ]</td></tr>
<tr><td width="200">6 - 8</td><td>Red chilly [ Adjust ]</td></tr>
<tr><td width="200">2</td><td>Nellikai, deseed & chop</td></tr>
<tr><td width="200">2 medium size</td><td>Tomato, cut into pieces</td></tr>
<tr><td width="200">1/2 in</td><td>Turmeric tuber, chop finely*</td></tr>
<tr><td width="200">1/ in</td><td>Ginger, chop nicely</td></tr>
<tr><td width="200">2</td><td>Garlic pods</td></tr>
<tr><td width="200">small piece</td><td>Asafoetida</td></tr>
<tr><td width="200">2 Tsp</td><td>Horse gram [ Kollu ]</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Coriander seeds</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Cumin seeds [ Jeera ]</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Black pepper</td></tr>
<tr><td width="200">1/2 cup</td><td>Mint [ Pudina ]</td></tr>
<tr><td width="200">1 Tsp</td><td>Vinegar</td></tr>
<tr><td width="200">2 Tsp</td><td>Salt [ Adjust ]</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Mustard seeds</td></tr>
<tr><td width="200">1 Tsp</td><td>Black gram split</td></tr>
<tr><td width="200">10 - 12</td><td>Curry leaf</td></tr>
<tr><td width="200">4 - 5 Tsp</td><td>Gingelly oil [ Til/sesame oil ]</td></tr>
<tr><td width="200"><br /></td><td></td></tr>
</tbody></table>
<p>*Turmeric tuber can be replaced with turmeric powder.</p><p>Nellikkai [ amla ] can be replaced with Tamarind or Lemon juice.</p><p>If sundaikkai vathal - Dried Pea eggplant is salty then reduce the amount of salt.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrSgdZBP0PiAjgSiYS2ExWYGGX8suRA0Mhr0yO_BWJv3A5uw6FMnmT-2bbgWKrX5QwbHQ_tBZLTQf_lLKwv6_ps1VeD90Kijf_1ejni_gs4vojIA2VICMoaKu_x0bhQkCW4EMauIYb5g/s2048/1-IMG_20201204_091738.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1683" data-original-width="2048" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrSgdZBP0PiAjgSiYS2ExWYGGX8suRA0Mhr0yO_BWJv3A5uw6FMnmT-2bbgWKrX5QwbHQ_tBZLTQf_lLKwv6_ps1VeD90Kijf_1ejni_gs4vojIA2VICMoaKu_x0bhQkCW4EMauIYb5g/w640-h526/1-IMG_20201204_091738.jpg" width="640" /></a></div><br />
<p><b>Method :</b></p><p>Heat a kadai with 1 Tsp of oil on a stove over slow flame.</p><p>First fry red chilly till it turns dark red in color and gives out aroma.</p><p>Remove and place it on a plate.</p><p>Add 2 Tsp of oil in the same kadai and add sundaikkai vathal.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1YJVrQTDSGUG1FJc771JKpAHFNm_u7ONt8JGIc0VyFXa87PLf2Ux1216-3on7lIWHxcfuVIpKBNy9ja6zJbARi4J9PjGSSixNpYMYpT-bDIumGnKitHWLQ9LeFMVnUAaolP3yFrzAPk/s2048/1-IMG_20201204_094038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1859" data-original-width="2048" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1YJVrQTDSGUG1FJc771JKpAHFNm_u7ONt8JGIc0VyFXa87PLf2Ux1216-3on7lIWHxcfuVIpKBNy9ja6zJbARi4J9PjGSSixNpYMYpT-bDIumGnKitHWLQ9LeFMVnUAaolP3yFrzAPk/w400-h363/1-IMG_20201204_094038.jpg" width="400" /></a></div>
<p></p><p>Fry <b><a href="https://kalakkalsamayal.blogspot.com/2020/12/sundaikkaidriedforpreserving.html" target="_blank">sundakkai vathal</a></b> till crispy and turns dark in color.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBk0RuYf913gCIN5ZYKZ7MJi6MEWsOkOTSfLEzKkyMH2TLwbyYXb_hzNKevh7covzIpr5srOMcMm8CDJKxx_xGE5KTzvkM3bLiZNIkf3JbjdGBBI3ELYPN1ikk6Q2TN7DjSYXHnoVriz0/s2048/1-IMG_20201204_094202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1636" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBk0RuYf913gCIN5ZYKZ7MJi6MEWsOkOTSfLEzKkyMH2TLwbyYXb_hzNKevh7covzIpr5srOMcMm8CDJKxx_xGE5KTzvkM3bLiZNIkf3JbjdGBBI3ELYPN1ikk6Q2TN7DjSYXHnoVriz0/w400-h320/1-IMG_20201204_094202.jpg" width="400" /></a></div>
<p>Transfer on to the same plate.</p><p></p><p>Next put horse gram and asafoetida and fry till horse gram crackles.</p><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithjJPZ63Y3M-OPewqWGe-qGpvLce5ucXGGnZUU77JVRwYJfF5rn5aPyodc7X-NhcmaUGiuisSaY89pvrICyr-fyW8zXMHbLFRw4f3N9RqXlbLbQtLWUUH63tbG45vkvFdZUlUM0vnMwo/s2048/1-IMG_20201204_094552.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1644" data-original-width="2048" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithjJPZ63Y3M-OPewqWGe-qGpvLce5ucXGGnZUU77JVRwYJfF5rn5aPyodc7X-NhcmaUGiuisSaY89pvrICyr-fyW8zXMHbLFRw4f3N9RqXlbLbQtLWUUH63tbG45vkvFdZUlUM0vnMwo/w400-h321/1-IMG_20201204_094552.jpg" width="400" /></a></div>
<p></p><p>Transfer on to the same plate.</p><p></p>
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<p></p><p>Add 1/2 Tsp of oil and fry coriander seeds till it turns darker in color and emanates flavor.</p><p>Remove and then add black pepper and cumin seeds.</p><p>Fry for a few seconds and transfer.</p><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvfMk7nNca74w4vtxqTND9m_ZrUrO9rTF_v0MGWGsSpqCIodvojly-ATZkImYBlw4ZrarMbCvW-4Ntk07Tnby64B-XEG2PE3eB28CYv3-DcQmxHhi9MY0Ey1tPU2_deqp4Q2orvymbOQ/s2048/1-IMG_20201204_094058.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1513" data-original-width="2048" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvfMk7nNca74w4vtxqTND9m_ZrUrO9rTF_v0MGWGsSpqCIodvojly-ATZkImYBlw4ZrarMbCvW-4Ntk07Tnby64B-XEG2PE3eB28CYv3-DcQmxHhi9MY0Ey1tPU2_deqp4Q2orvymbOQ/w400-h295/1-IMG_20201204_094058.jpg" width="400" /></a></div>
<p></p><p>Again in the same kadai add 1/2 Tsp of oil and add chopped turmeric tuber and ginger.</p><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfpwDCObBG3Cn4uaBRob7F_2QndSAv7_h6P4wmSkzY15Q97hcvgC4AzNuJ2OXN5ihs-ZjqxrBCopeOwMMqd8aqssrINSaKcrYUeLvPLCAAyvFW0k46r-jwYP_3klH_53zZmWoZMdpmvc/s2048/1-IMG_20201204_094800.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1783" data-original-width="2048" height="349" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfpwDCObBG3Cn4uaBRob7F_2QndSAv7_h6P4wmSkzY15Q97hcvgC4AzNuJ2OXN5ihs-ZjqxrBCopeOwMMqd8aqssrINSaKcrYUeLvPLCAAyvFW0k46r-jwYP_3klH_53zZmWoZMdpmvc/w400-h349/1-IMG_20201204_094800.jpg" width="400" /></a></div><br />
<p></p><p>Saute for few seconds and immediately add nellikkai pieces.</p><p>Saute till the nellikkai pieces turn soft.</p><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaXFOP5ImWgmWVBKCvankbTYOdZhETYsmDBDgZ83OuYrfX_dz2BMugduutDKmGyvQqMoNGYAksTTQ1X8s_M0WBuOe2VINvaItRqHOTGh9aJLqeQDoIGgKDlp8fZmk-TW_70djWq61d60/s2048/1-IMG_20201204_094814.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="2048" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaXFOP5ImWgmWVBKCvankbTYOdZhETYsmDBDgZ83OuYrfX_dz2BMugduutDKmGyvQqMoNGYAksTTQ1X8s_M0WBuOe2VINvaItRqHOTGh9aJLqeQDoIGgKDlp8fZmk-TW_70djWq61d60/w400-h373/1-IMG_20201204_094814.jpg" width="400" /></a></div>
<p>Transfer on to the same plate.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8CbICuEDvJSoFb190fB_QjzltAVD1ihds2_CD_Hr33o47Ax0NlrRnP6EY5qLMUXzZ299oLelNtLyRZrcAKJa50JsE7rNGXgFHX1CpNR5chgfmA4x_LhhyaYwnRTKbgJEieiiHaQN-JA/s2048/1-IMG_20201204_095521.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1885" data-original-width="2048" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8CbICuEDvJSoFb190fB_QjzltAVD1ihds2_CD_Hr33o47Ax0NlrRnP6EY5qLMUXzZ299oLelNtLyRZrcAKJa50JsE7rNGXgFHX1CpNR5chgfmA4x_LhhyaYwnRTKbgJEieiiHaQN-JA/w400-h369/1-IMG_20201204_095521.jpg" width="400" /></a></div>
<p>Now saute tomato pieces till it becomes soft.</p><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36qv7V5Eagwp9sVJbi7cKZhIRR63zCA6Y18P1dsQ3l3JbrdOSp5qxUgRBCnGuW4JeRp0LJuDwdIPAYAQGbb4RETzcmDNpt-T_MsKpeLFyE-9qfJmL3-tBozENmrNVkY2Buelyi7gon5E/s2048/1-IMG_20201204_095948.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1714" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36qv7V5Eagwp9sVJbi7cKZhIRR63zCA6Y18P1dsQ3l3JbrdOSp5qxUgRBCnGuW4JeRp0LJuDwdIPAYAQGbb4RETzcmDNpt-T_MsKpeLFyE-9qfJmL3-tBozENmrNVkY2Buelyi7gon5E/w400-h335/1-IMG_20201204_095948.jpg" width="400" /></a></div>
<p></p><p>Take roasted red chilly, sundaikkai vathal, horse gram, coriander seeds, black pepper, cumin seeds, asafotida and salt in a mixie jar and grind coarsely.</p><p></p><p>Then add garlic, sauteed nellikkai pieces, turmeric tuber and ginger.</p><p>Run for a few seconds.</p><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvn9ZGRblF7WvAFpajC6MUthPGaOyGJ2ObQ5GU9PKgt9ALa8cOG8ypFEI6xyqsXi8oGiSJY0uzSShmpnKgEK4WiSff7_zgD3P5C8zaZN3WAbWIN0vXypaE-lWJNgwg3mjGMlZvB1X12c/s2048/1-IMG_20201204_095859.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1998" data-original-width="2048" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvn9ZGRblF7WvAFpajC6MUthPGaOyGJ2ObQ5GU9PKgt9ALa8cOG8ypFEI6xyqsXi8oGiSJY0uzSShmpnKgEK4WiSff7_zgD3P5C8zaZN3WAbWIN0vXypaE-lWJNgwg3mjGMlZvB1X12c/w400-h390/1-IMG_20201204_095859.jpg" width="400" /></a></div>
<p>Now add sauteed tomato, mint and vinegar.</p><p></p><p>Grind into a smooth paste adding enough water.</p><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqpV58jmaR4stS7_wDL5ELjB8G7915r-ElsTXKJU84RdxOMXyi0HPJGARLAvPg1AzxZr36UZjtS5LpzcVEu1W07xBEwXKXatpFGKMtRjI34WRXbu77xSkminxuQx8M2c3SbNTvK1IxSI/s2048/1-IMG_20201204_100012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1994" data-original-width="2048" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqpV58jmaR4stS7_wDL5ELjB8G7915r-ElsTXKJU84RdxOMXyi0HPJGARLAvPg1AzxZr36UZjtS5LpzcVEu1W07xBEwXKXatpFGKMtRjI34WRXbu77xSkminxuQx8M2c3SbNTvK1IxSI/w400-h390/1-IMG_20201204_100012.jpg" width="400" /></a></div>
<p></p><p>Adjust salt and transfer into a serving bowl.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTcDLh1ujsDRzZiuy_xrR_IF3LocMM1Yb75gWfgNYMzBzUDuGROPOaXpJQ8wz_Dt5BM8fb1VOed_4Wi20RAOXT0yvz3j9m0HCVsUhe0NqrMm7gEzJjnQI5vZAkeTyXTvg94GGQ85CNko/s2048/1-IMG_20201204_101256-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sundaikkai Vathal Thakkali Chutney - Pea eggplant Tomato chutney" border="0" data-original-height="1758" data-original-width="2048" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTcDLh1ujsDRzZiuy_xrR_IF3LocMM1Yb75gWfgNYMzBzUDuGROPOaXpJQ8wz_Dt5BM8fb1VOed_4Wi20RAOXT0yvz3j9m0HCVsUhe0NqrMm7gEzJjnQI5vZAkeTyXTvg94GGQ85CNko/w400-h344/1-IMG_20201204_101256-001.jpg" title="Sundaikkai Vathal Thakkali Chutney - Pea eggplant Tomato chutney" width="400" /></a></div>
<p></p><p>Heat a kadai with a teaspoon of oil.</p><p>Crackle mustard seeds and then add black gram split.</p><p>Keep stirring till black gram turns golden brown.</p><p>Turn off the stove and add teared curry leaves.</p><p>Stir for sometime and then pour over chutney.</p><p>Tasty tasty spicy chutney is ready to relish with Hot <b><a href="https://kalakkalsamayal.blogspot.com/2015/09/idly-varieties.html" target="_blank">Idli</a></b>.</p><p><br /></p><p>It would be superb with <b><a href="https://kalakkalsamayal.blogspot.com/2015/07/dosai-varieties.html" target="_blank">Dosai</a></b> and also goes well with <b><a href="https://kalakkalsamayal.blogspot.com/2015/07/appam-varieties.html" target="_blank">Appam</a></b>.</p><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoASotr6OOEEbRv9vHimYY-kZMEV4ZjYyI0Xp9Qqt3HbPgR58K1JRChck_s4LmXUMA3dx9CerQrLoglbGHhteeQTY39zgCL7BWPs9eujp2QVYBx5Ro4RXEmZ3Nt4nBYd76fTFowwq-0EY/s2048/1-IMG_20201204_102550.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sundaikkai Vathal Thakkali Chutney - Pea eggplant Tomato chutney" border="0" data-original-height="1447" data-original-width="2048" height="453" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoASotr6OOEEbRv9vHimYY-kZMEV4ZjYyI0Xp9Qqt3HbPgR58K1JRChck_s4LmXUMA3dx9CerQrLoglbGHhteeQTY39zgCL7BWPs9eujp2QVYBx5Ro4RXEmZ3Nt4nBYd76fTFowwq-0EY/w640-h453/1-IMG_20201204_102550.jpg" title="Sundaikkai Vathal Thakkali Chutney - Pea eggplant Tomato chutney" width="640" /></a></div>
<br />
<p><b><span style="color: #38761d;"><br /></span></b></p><p><b><span style="color: #38761d;">Health benefits of Sundaikkai - Turkish Berry - Pea Eggplant :</span></b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVK8mYiEsLG36CdnORueFDmroKSoQrh7YPeZTfzIz0EvJTmKHuj__pCg_aG3y-2_znIaRZvfkXKYlXZNaCsZuBn2oHQ6lMwTo82ev-84Kp9kAf811UWoZr3Wjnqd1tQ8IOiYIrICyqoE/s2048/1-IMG_20201212_121205.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sudaikkai - Turkish Berry - Pea Eggplant" border="0" data-original-height="2048" data-original-width="1874" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVK8mYiEsLG36CdnORueFDmroKSoQrh7YPeZTfzIz0EvJTmKHuj__pCg_aG3y-2_znIaRZvfkXKYlXZNaCsZuBn2oHQ6lMwTo82ev-84Kp9kAf811UWoZr3Wjnqd1tQ8IOiYIrICyqoE/w366-h400/1-IMG_20201212_121205.jpg" title="Sudaikkai - Turkish Berry - Pea Eggplant" width="366" /></a></p><p>The size of the sundaikkai is tiny but it is packed with high quality protein, dietary fiber, vitamins, minerals and antioxidants.</p><p><b><span style="color: #2b00fe;">100 gm of Turkish berry contains 8.3 gm of Protein, 22.5 gm of Iron, 390 mg of Calcium, 180 mg of Phosphorous.</span></b></p><p>The high protein content in it, comprising essential amino acids, is good for heart health. It strengthens cardiac muscles which helps to maintain normal heartbeat and pulse.</p><p>The dietary fiber helps to tackle constipation and takes care of indigestion, diarrhoea and gastric ulcers.It is rich in Vitamin A and Vitamin B. It also has good amount of vitamin C. So it boosts the body's immunity and saves us from catching common cold, cough & the seasonal flu.</p><p>The minerals like Iron, Calcium, Sodium and Potassium are present abundantly in it.</p><p>Sundaikkai - Turkish berry is abundant in unique phytonutrients, such as sapogenin steroids, alkaloids, flavonoids,torvosides, glycosides, chlorogenins, tannins and phenols. These nutrients give it anti - inflammatory, anti microbial, anti oxidant, antidiuretic traits. It helps as a remedy to pancreatic ulcers, arthritis and gout.</p>
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<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2016/05/sundaikkai-masala-curry.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Sundaikkai [ Pea Eggplant ] Curry" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfNX1W8UpHTi2UC6jDTNdXyJOG4mKr2svpEkUSw4SG-j6jE4gSZCH7Do6LlPHXDR1XR7sVqkhVFIdobD7jNIfimJY5YcN0lqAby-nL6vXb1rXtCO1H7RFM0vzym6Jh4nvmYBrkQ59GSo/s640/1-DSCN1784.JPG" title="Sundaikkai [ Pea Eggplant ] Curry" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sundaikkai [ Pea Eggplant ] Curry</span></td></tr>
</tbody></table>
</td>
</tr>
<tr>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://kalakkalsamayal.blogspot.com/2014/06/tomato-bhindi-curry.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Tomato bhindi curry" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrz7KTyml5Po-MpnHzHS54aRAiTOOJHht3myEMBXdNd8rn5YR3Hz1aM9nJHZdUZReVIkdVG17ht5L0-27vKrmJANuRmNVgZ45pIflMWcWLTJrUk8H8uRbjkK9TnF-ahBmB0MvCEqOnqAE/s1600/1-DSCN6126.JPG" title="Tomato bhindi curry" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tomato bhindi <br />curry</span></td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/12/sundaikkaidriedforpreserving.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Sundaikkai Dried [ Pea Eggplant dried ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSs90DFXu2ZQ_oUrRqc7ypFkuMwkqGq4Jl5JxEBsc3JtxOwuRPmV-IVT9-iZY4vFTQM_awf3HAQ34fqVfKnT2EJNzWjmg-MPsA6Dp503uxPCHoSCVAVbzG2XNwdEnzuZVHBAxwxWNo1uI/w400-h305/1-IMG_20201130_115516.jpg" title="Sundaikkai Dried [ Pea Eggplant dried ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sundaikkai Dried [ PeaEggplant dried]<br /></span></td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/12/sundaikkaikoottu.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Sundaikkai koottu [ Pea Eggplant Lentil ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQVB5PyCb-V-wjsnZqA4OOn5ctIGRi4fcEuYXz1mrkqOhvHgqgY2rp-hF985cMkQpUDWEnsE04b-G5GSONEVL9-aOPwXmF6L9JnDbl_xTTWrsNsne21LcA-SK2OUKwsuUo1_fRRYn0Ts/w400-h388/1-IMG_20201208_141520.jpg" title="Sundaikkai Koottu [ Pea Eggplant Lentil ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sundaikkai Koottu [ PeaEggplant lentil]</span></td></tr>
</tbody></table>
</td>
</tr>
</tbody></table>
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<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-55195163128533040672020-12-15T12:40:00.000+05:302020-12-15T12:40:14.759+05:30Sundaikkai_Sambar<p> <b>Sundaikkai Sambar - Pea eggplant Sambar - Turkish Berry Sambar :</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVUEkPjAVCVa5tuj7x7MSajfA0zcPz3g81AafodOinHFE5vDAybGKXbf9ylqxYO-c5qaQ1_RrT9_pscZX_Ltq3bGi1fcHjWcf-IVkiRpDiztpVPrLb2gAHfpWm-k13NVPRRstkNOAjMg/s2048/1-IMG_20201205_105548.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sundaikkai [ Pea eggplant ] Sambar" border="0" data-original-height="1994" data-original-width="2048" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVUEkPjAVCVa5tuj7x7MSajfA0zcPz3g81AafodOinHFE5vDAybGKXbf9ylqxYO-c5qaQ1_RrT9_pscZX_Ltq3bGi1fcHjWcf-IVkiRpDiztpVPrLb2gAHfpWm-k13NVPRRstkNOAjMg/w400-h390/1-IMG_20201205_105548.jpg" title="Sundaikkai [ Pea eggplant ] Sambar" width="400" /></a></div><p></p><p><b>Sundaikkai [ Sundakkai ]</b> is called <b>Devil's fig, Prickly nightshade, Turkish berry, Wild eggplant, pea eggplant</b> in English. The scientific name is <b><i>Solanum torvum</i></b>.</p><p>There is no dearth of sundakkai as I have as many as fifteen plants in my garden. I am regularly including it in my cooking either in <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/sambar-kuzhambu-varieties.html" target="_blank">sambar</a></b> or <b><a href="https://kalakkalsamayal.blogspot.com/2020/12/sundaikkaikoottu.html" target="_blank">koottu</a></b> and </p><p>preparing spicy <b><a href="https://kalakkalsamayal.blogspot.com/2016/05/sundaikkai-masala-curry.html" target="_blank">masala curry</a> very often</b>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVK8mYiEsLG36CdnORueFDmroKSoQrh7YPeZTfzIz0EvJTmKHuj__pCg_aG3y-2_znIaRZvfkXKYlXZNaCsZuBn2oHQ6lMwTo82ev-84Kp9kAf811UWoZr3Wjnqd1tQ8IOiYIrICyqoE/s2048/1-IMG_20201212_121205.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sudaikkai - Turkish Berry - Pea Eggplant" border="0" data-original-height="2048" data-original-width="1874" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVK8mYiEsLG36CdnORueFDmroKSoQrh7YPeZTfzIz0EvJTmKHuj__pCg_aG3y-2_znIaRZvfkXKYlXZNaCsZuBn2oHQ6lMwTo82ev-84Kp9kAf811UWoZr3Wjnqd1tQ8IOiYIrICyqoE/w366-h400/1-IMG_20201212_121205.jpg" title="Sudaikkai - Turkish Berry - Pea Eggplant" width="366" /></a></div><p></p><p>I am making <b><a href="https://kalakkalsamayal.blogspot.com/2020/12/sundaikkaidriedforpreserving.html" target="_blank">sundaikkai [ sundakkai ] vathal</a></b> by drying the surplus sundaikkai in the hot Sun. </p><p>Tasty sundaikkai sambar can be prepared from sundaikkai in combination with other vegetables. Sundaikkai gives a distinct flavour and aroma to the sambar.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_hSbmpevSaAEl-QoU5DLRn5Wbz8tjzBvP-TDhNJbKucK43DCzE3ULZnV2MZYXE9Lc05ZwZ2UWC-bLTzQRySaS6H7ivAv1Dc7jXhPnyjXNCp4N-UabzzuSOQ1qOq4OfcdEyydN2JxzhA/s2048/1-IMG_20201205_094158.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sundakkai halved and put in water" border="0" data-original-height="1620" data-original-width="2048" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_hSbmpevSaAEl-QoU5DLRn5Wbz8tjzBvP-TDhNJbKucK43DCzE3ULZnV2MZYXE9Lc05ZwZ2UWC-bLTzQRySaS6H7ivAv1Dc7jXhPnyjXNCp4N-UabzzuSOQ1qOq4OfcdEyydN2JxzhA/w400-h316/1-IMG_20201205_094158.jpg" title="Sundakkai halved and put in water" width="400" /></a></div><p></p><p>Approximately 2 - 2 1/2 cups of sambar can be prepared from the following given ingredients.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7SFFvFTZJ9mHzbQ_VPDcgqzx8GNcv6lNg8nxwfnOZ9aNal4boSa5hN1Cvjw5N5LfWaSWPq0hJLnKWGW6swJRnl8upHzZqFOMzhAWuHAkWBOVk_CJJeqzxZjG1LimM1Mq1y3xm7kjeA4/s2048/1-IMG_20201215_095953.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1945" data-original-width="2048" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7SFFvFTZJ9mHzbQ_VPDcgqzx8GNcv6lNg8nxwfnOZ9aNal4boSa5hN1Cvjw5N5LfWaSWPq0hJLnKWGW6swJRnl8upHzZqFOMzhAWuHAkWBOVk_CJJeqzxZjG1LimM1Mq1y3xm7kjeA4/w400-h380/1-IMG_20201215_095953.jpg" width="400" /></a></div><div></div><br />
<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">25 - 30</td><td>Sundaikkai [ Pea eggplant ]</td></tr>
<tr><td width="200">1/3 cup</td><td>Toor dal [ thuvaram paruppu ]</td></tr>
<tr><td width="200">1/2 inch long</td><td>Turmeric tuber, chop finely*</td></tr>
<tr><td width="200">small piece</td><td>Asafoetida</td></tr>
<tr><td width="200">Nellikkai size</td><td>Tamarind, soak in hot water</td></tr>
<tr><td width="200">10 - 12</td><td>Small onion</td></tr>
<tr><td width="200">2 - 3</td><td>Green chilly, slit lengthwise</td></tr>
<tr><td width="200">12 - 15</td><td>Curry leaf</td></tr>
<tr><td width="200">1 - 2</td><td>Brinjal [ eggplant ]</td></tr>
<tr><td width="200">1</td><td>Bitter gourd [ optional ]</td></tr>
<tr><td width="200">1</td><td>Carrot</td></tr>
<tr><td width="200">1</td><td>Radish</td></tr>
<tr><th align="left">Powders to add :</th></tr>
<tr><td width="200">3 Tsp</td><td><b><a href="https://kalakkalsamayal.blogspot.com/2013/01/sambar-powder.html" target="_blank">Sambar powder</a></b></td></tr>
<tr><td width="200">2 Tsp</td><td>Coriander Powder</td></tr>
<tr><td width="200">1 Tsp</td><td>Salt [ adjust ]</td></tr>
<tr><th align="left">To Temper :</th></tr>
<tr><td width="200">1/2 Tsp</td><td>Mustard seeds</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Gingelly oil [ til/sesame oil ]</td></tr>
</tbody></table>
<br />
<p>* If turmeric tuber is not available, then use turmeric powder.</p>
<p><b>Method :</b></p><p>Take toor dal [ thuvaram paruppu ] in a pressure cooker and wash twice.</p><p>Add 3/4 cup of water, finely chopped turmeric tuber and asafoetida piece.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVj3sANOjYZwN3hWWi3Buf-F8h7Yu6h6P9w6fRyIKIR-TTJFw-WWjatidCpswahRcnd8noYvk0jWSoUqDiIR2nHgTL_TDI4U7M6hnNTV4EHC5PJSLJV9uV5wOusre_TPakeg7iPq43ks/s2048/1-IMG_20201215_094923.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1704" data-original-width="2048" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVj3sANOjYZwN3hWWi3Buf-F8h7Yu6h6P9w6fRyIKIR-TTJFw-WWjatidCpswahRcnd8noYvk0jWSoUqDiIR2nHgTL_TDI4U7M6hnNTV4EHC5PJSLJV9uV5wOusre_TPakeg7iPq43ks/w400-h333/1-IMG_20201215_094923.jpg" width="400" /></a></div><p></p><p>Close the cooker and place weight over the nozzle.</p>
<p>Pressure cook on HIGH flame for 5 whistles and then cook for 5 minutes on SIM.</p><p>Open the cooker only after it ran out of steam.</p><p>Mash cooked dal [ lentil ] using a ladle.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_046vXLfbMjK-Wb_fJyQfD9xvvv35udnypM8pLk_l8Wr3Tr61mTgyRU3HhUOKtBapv4Kf0uFjY3POzBF6JkW6XhJgleespS628G2wwoaT7wQaqUp-f6xKL0itX0h0OXJGGRIJhWZIrHM/s2048/1-IMG_20201215_103413.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1561" data-original-width="2048" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_046vXLfbMjK-Wb_fJyQfD9xvvv35udnypM8pLk_l8Wr3Tr61mTgyRU3HhUOKtBapv4Kf0uFjY3POzBF6JkW6XhJgleespS628G2wwoaT7wQaqUp-f6xKL0itX0h0OXJGGRIJhWZIrHM/w400-h305/1-IMG_20201215_103413.jpg" width="400" /></a></div><p></p>
<p>Add coriander powder, salt, finely chopped turmeric tuber [ turmeric powder ] and <b><a href="https://kalakkalsamayal.blogspot.com/2013/01/sambar-powder.html" target="_blank">Sambar powder</a>.</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48a7gnnRJGUlkp4Vv-82fR5PlruGHsWyGPIDPFvTrur9QFyCooPma3nlcjNWPnOZmgXjtocB08senQru5nfifAiWFKRLrQLNwvvBsspvaG4Yh_H1LlxrD4m3aWY3I5pjzfltY2oyFUBk/s2048/1-IMG_20201205_101139.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1868" data-original-width="2048" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48a7gnnRJGUlkp4Vv-82fR5PlruGHsWyGPIDPFvTrur9QFyCooPma3nlcjNWPnOZmgXjtocB08senQru5nfifAiWFKRLrQLNwvvBsspvaG4Yh_H1LlxrD4m3aWY3I5pjzfltY2oyFUBk/w400-h365/1-IMG_20201205_101139.jpg" width="400" /></a></div><p></p>
<p>Mix well and add split sudaikkai.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbII27lRgNkdGFy82CJwigxz7PnYkc0AJVESRknVse1kx-xBCYdYB1kIyveMaEGLa7TXa3YVtN2qZ07lqWf6rC9riYXdTpcaqR92c6pjV2-BEApvI4f37tghtqfowAux8D5aryTsF-EA/s2048/1-IMG_20201205_101322.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1909" data-original-width="2048" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbII27lRgNkdGFy82CJwigxz7PnYkc0AJVESRknVse1kx-xBCYdYB1kIyveMaEGLa7TXa3YVtN2qZ07lqWf6rC9riYXdTpcaqR92c6pjV2-BEApvI4f37tghtqfowAux8D5aryTsF-EA/w400-h373/1-IMG_20201205_101322.jpg" width="400" /></a></div>
<p>And other chopped vegetables, onion, green chilly and add 1 1/4 cup of water. Mix well.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhShVdarfN68c-JzTblc78n8E3HEanKoNWk1hftEuFN_yAIYccvA6txKnp68TgYrMhh2wBefoe01oh5hVYgCwZSX343CI_ngbEDwiaU6jySC_EqJEQD5SeK2jSWThDNU5FtKvod7HhlM/s2048/1-IMG_20201215_103759.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1864" data-original-width="2048" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhShVdarfN68c-JzTblc78n8E3HEanKoNWk1hftEuFN_yAIYccvA6txKnp68TgYrMhh2wBefoe01oh5hVYgCwZSX343CI_ngbEDwiaU6jySC_EqJEQD5SeK2jSWThDNU5FtKvod7HhlM/w400-h364/1-IMG_20201215_103759.jpg" width="400" /></a></div>
<p>Heat on high flame and bring it to boil. Squeeze out juice from soaked tamarind and strain into boiling sambar.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpF6bCJE7YovJWj4zsT_lEMuz6SYW8o8nF1zSXWG_FBEKiixro1LrPWp45H89w-90ANf3Ci84MPJbWAjg0MA9BqOWxkunon0hMto5zTuGo_z8AY6SbFNPWckVMfMntC75nMcCEkDSQcY/s2048/1-IMG_20201215_104208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1624" data-original-width="2048" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpF6bCJE7YovJWj4zsT_lEMuz6SYW8o8nF1zSXWG_FBEKiixro1LrPWp45H89w-90ANf3Ci84MPJbWAjg0MA9BqOWxkunon0hMto5zTuGo_z8AY6SbFNPWckVMfMntC75nMcCEkDSQcY/w400-h318/1-IMG_20201215_104208.jpg" width="400" /></a></div>
<p>Finally add brinjal pieces and close the cooker, Pressure cook on high flame for two whistles.</p>
<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevSVROI6IxVBaJY4Mgu54CqBs1dcAHIt_10uFkj1ZxKILGBqXj47Lf10BPg4IpQoNHXD3X1-13C69G964zGnh-vGZ4RuM5MUpJeTZDrYQjy1xhXHSfVYerGLwmMfZWlhxyB1bAwW2Ym4/s2048/1-IMG_20201215_104515.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sundakkai sambar - Pea eggplant sambar" border="0" data-original-height="1834" data-original-width="2048" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevSVROI6IxVBaJY4Mgu54CqBs1dcAHIt_10uFkj1ZxKILGBqXj47Lf10BPg4IpQoNHXD3X1-13C69G964zGnh-vGZ4RuM5MUpJeTZDrYQjy1xhXHSfVYerGLwmMfZWlhxyB1bAwW2Ym4/w400-h359/1-IMG_20201215_104515.jpg" title="Sundakkai sambar - Pea eggplant sambar" width="400" /></a></div><br /><p>Heat a kadai with half a teaspoon of oil and temper mustard seeds and pour over hot sambar. Tear some curry leaves and coriander leaves and put it over hot sambar. Tasty sambar is ready to relish.</p><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVUEkPjAVCVa5tuj7x7MSajfA0zcPz3g81AafodOinHFE5vDAybGKXbf9ylqxYO-c5qaQ1_RrT9_pscZX_Ltq3bGi1fcHjWcf-IVkiRpDiztpVPrLb2gAHfpWm-k13NVPRRstkNOAjMg/s2048/1-IMG_20201205_105548.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sundaikkai [ Pea eggplant ] Sambar" border="0" data-original-height="1994" data-original-width="2048" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVUEkPjAVCVa5tuj7x7MSajfA0zcPz3g81AafodOinHFE5vDAybGKXbf9ylqxYO-c5qaQ1_RrT9_pscZX_Ltq3bGi1fcHjWcf-IVkiRpDiztpVPrLb2gAHfpWm-k13NVPRRstkNOAjMg/w640-h624/1-IMG_20201205_105548.jpg" title="Sundaikkai [ Pea eggplant ] Sambar" width="640" /></a></div>
<br /><p>Take hot white rice on a plate and pour a ladle full of hot sundakkai sambar [ Pea eggplant sambar ] and mix well with hand. </p><p>Enjoy with <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/curry-dry-curry-masala-curry.html" target="_blank">spicy curry</a></b> or any <b><a href="https://kalakkalsamayal.blogspot.com/2015/10/curry-vegetable-stir-fry-poriyal.html" target="_blank">vegetable stir fry</a></b> of your choice. </p><p>Sundaikkai sambar is a great accompaniment with paruppu sadham [ rice mixed with lentil and ghee ].</p><p><br /></p><p><br /></p><p><br /></p>
<p><b><span style="color: #990000; font-size: medium;">Health benefits of Sundaikkai - Turkish Berry - Pea Eggplant :</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVK8mYiEsLG36CdnORueFDmroKSoQrh7YPeZTfzIz0EvJTmKHuj__pCg_aG3y-2_znIaRZvfkXKYlXZNaCsZuBn2oHQ6lMwTo82ev-84Kp9kAf811UWoZr3Wjnqd1tQ8IOiYIrICyqoE/s2048/1-IMG_20201212_121205.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sudaikkai - Turkish Berry - Pea Eggplant" border="0" data-original-height="2048" data-original-width="1874" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVK8mYiEsLG36CdnORueFDmroKSoQrh7YPeZTfzIz0EvJTmKHuj__pCg_aG3y-2_znIaRZvfkXKYlXZNaCsZuBn2oHQ6lMwTo82ev-84Kp9kAf811UWoZr3Wjnqd1tQ8IOiYIrICyqoE/w366-h400/1-IMG_20201212_121205.jpg" title="Sudaikkai - Turkish Berry - Pea Eggplant" width="366" /></a></div><p></p><p>The size of the sundaikkai is tiny but it is packed with high quality protein, dietary fiber, vitamins, minerals and antioxidants.</p><p><b><span style="color: #2b00fe;">100 gm of Turkish berry contains 8.3 gm of Protein, 22.5 gm of Iron, 390 mg of Calcium, 180 mg of Phosphorous.</span></b></p><p>The high protein content in it, comprising essential amino acids, is good for heart health. It strengthens cardiac muscles which helps to maintain normal heartbeat and pulse.</p><p>The dietary fiber helps to tackle constipation and takes care of indigestion, diarrhoea and gastric ulcers.It is rich in Vitamin A and Vitamin B. It also has good amount of vitamin C. So it boosts the body's immunity and saves us from catching common cold, cough & the seasonal flu.</p><p>The minerals like Iron, Calcium, Sodium and Potassium are present abundantly in it.</p><p>Sundaikkai - Turkish berry is abundant in unique phytonutrients, such as sapogenin steroids, alkaloids, flavonoids,torvosides, glycosides, chlorogenins, tannins and phenols. These nutrients give it anti - inflammatory, anti microbial, anti oxidant, antidiuretic traits. It helps as a remedy to pancreatic ulcers, arthritis and gout.</p>
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<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-36120674894425568512020-12-13T23:54:00.004+05:302020-12-14T10:43:51.415+05:30Sundaikkai_Vathal_Thuvaiyal<p><b> #SundaikkaiVathalThuvaiyal - Dried Turkish berry Thuvaiyal :</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4n72xs2Oy4RgbdrM3wSz0GqG3sFdu9PFA5QqTt1VCk_Nn1dk9mCY7g-gut6Nd8Ujzr6qBaVrgQIjQvNMEzuQ07nXjZjz7j-4bBfS1i38Nyt4ApuTijqXgW8ncGC1tBO66gg-zodIT6c/s2048/1-IMG_20201204_140605.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sundaikkai Vathal Thuvaiyal - Dried Turkish berry Thuvaiyal" border="0" data-original-height="1952" data-original-width="2048" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4n72xs2Oy4RgbdrM3wSz0GqG3sFdu9PFA5QqTt1VCk_Nn1dk9mCY7g-gut6Nd8Ujzr6qBaVrgQIjQvNMEzuQ07nXjZjz7j-4bBfS1i38Nyt4ApuTijqXgW8ncGC1tBO66gg-zodIT6c/w400-h381/1-IMG_20201204_140605.jpg" title="Sundaikkai Vathal Thuvaiyal - Dried Turkish berry Thuvaiyal" width="400" /></a></div><p></p><p><b>Sundaikkai [ Sundakkai ]</b> is called <b>Devil's fig, Prickly nightshade, Turkish berry, Wild eggplant, pea eggplant</b> in English. The scientific name is <b><i>Solanum torvum</i></b>.</p><p><b>#Sundaikkai [ #Sundakkai ]</b> tastes like brinjal but slightly bitter. It is commonly dried in the Sun to make vathal. The fried sundaikkai vathal is used in the preparation of <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/sambar-kuzhambu-varieties.html" target="_blank">vatha kuzhambu</a></b> and tastes good with <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/sambar-kuzhambu-varieties.html" target="_blank">sambar</a></b> rice.</p><p>I have dried Sundaikkai in the Sun and made a large quantity of <b><a href="https://kalakkalsamayal.blogspot.com/2020/12/sundaikkaidriedforpreserving.html" target="_blank">Sundaikkai vathal</a></b>. I have to find different ways to consume it. So I tried a thuvaiyal from sundaikkai vathal along with coconut. The taste of the sundakkai vathal thuvaiyal is really flavorful and aromatic when mixed with hot rice along with a dash of gingelly oil.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1egLudxggpJqn9RcrzFUtukDbWbSWA1SfjfrdWxypq4wAjUzblK6maljdMmrKJeD2hqL8uV6BcARXz4XXAL4XlQDnWuCuXaN4m5ZNeRpE__IbjtpPU9ZLIztiew-i6M9v4XOS02cDNA/s2048/1-IMG_20201204_125727.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1507" data-original-width="2048" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1egLudxggpJqn9RcrzFUtukDbWbSWA1SfjfrdWxypq4wAjUzblK6maljdMmrKJeD2hqL8uV6BcARXz4XXAL4XlQDnWuCuXaN4m5ZNeRpE__IbjtpPU9ZLIztiew-i6M9v4XOS02cDNA/w400-h294/1-IMG_20201204_125727.jpg" width="400" /></a></div><p></p>
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<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">2 Tbsp</td><td>Sundaikkai vathal [ Dried Turkish berry/Pea eggplant ]</td></tr>
<tr><td width="200">3 - 4</td><td>Red chilly [ Adjust ]</td></tr>
<tr><td width="200">2</td><td>Nellikai, deseed & chop</td></tr>
<tr><td width="200">1/2 in</td><td>Turmeric tuber, chop finely*</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Jaggery</td></tr>
<tr><td width="200">2 - 3 Tbsp</td><td>Coconut scrappings</td></tr>
<tr><td width="200">1 Tsp</td><td>Salt [ Adjust ]</td></tr>
<tr><td width="200">4 - 5 Tsp</td><td>Gingelly oil [ Til/sesame oil ]</td></tr>
<tr><td width="200"><br /></td><td></td></tr>
</tbody></table>
<p>*If turmeric tuber is not available then use 2 pinches of turmeric powder</p><p><b>Note :</b> If nellikkai [ amla ] is not available then tamarind or lemon juice can be used.</p><p>If salted sundaikkai vathal is being used then reduce the amount of salt accordingly.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>
<p><b>Method :</b></p><p>Heat a kadai with 3 Tsp of oil on a stove over medium flame.</p><p>When the oil attains smoking temperature, drop sundaikkai vathal into tha kadai.</p><p>Stir continuously using a ladle till sundaikkai vathal turns golden brown & crispy.</p><p>Transfer into a bowl.</p><p>In the same kadai add 1/2 Tsp of oil and fry red chilly and stir till it turns darker in color.</p><p>Remove from the kadai and transfer into the same bowl.</p><p>Now add 1 tsp of oil in the kadai and add finely chopped turmeric tuber [ turmeric powder ] followed by chopped nellikkai.</p><p>Stir continuously and saute till the pieces turn soft.</p><p>Turn off the stove.</p><p>Take fried sundaikkai vathal, fried red chilly and salt in the mixie jar.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKRG2z_TdUp9F2qG2fsxFySJopZpV5_HaXxQNIsNFuI8kpIImKzRggDvxm8-HoIw14q5yOH8Qd5TGSng967T_1LB_py7AzYM3KQR6EiI0frqAkWwFektibYppQKFKq5er4-kfZR1z584/s2048/1-IMG_20201204_132747.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1846" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKRG2z_TdUp9F2qG2fsxFySJopZpV5_HaXxQNIsNFuI8kpIImKzRggDvxm8-HoIw14q5yOH8Qd5TGSng967T_1LB_py7AzYM3KQR6EiI0frqAkWwFektibYppQKFKq5er4-kfZR1z584/w400-h360/1-IMG_20201204_132747.jpg" width="400" /></a></p><p>Run for half a minute and then add sauteed nellikkai & turmeric tuber. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YAeYUdbJKg1CeIOU2KoomkXij6RCK1J7Im3ohQXNYsS44FvMTmR-W9_v9ekwiMxW56URhzrDxIEaGBLsSS0ketd2HtELqCk-D9y-vHRGtafMRXrspgoDrxMLZx3AYnlIzstcmFVR-oA/s2048/1-IMG_20201204_133430.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1717" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YAeYUdbJKg1CeIOU2KoomkXij6RCK1J7Im3ohQXNYsS44FvMTmR-W9_v9ekwiMxW56URhzrDxIEaGBLsSS0ketd2HtELqCk-D9y-vHRGtafMRXrspgoDrxMLZx3AYnlIzstcmFVR-oA/w335-h400/1-IMG_20201204_133430.jpg" width="335" /></a></p><p>Run for a few seconds and then add coconut scrapings and jaggery.</p><p>Grind into a smooth paste adding required amount of water.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvH0xCASfoJvK7hsOKoXJJC-vYFfNiD5946Ru22fUxHKzRCYH5e4S3xGqpfM-_bNDIJZSWC6jr9iYu-mfHSK3vRF-UXeuh3wejQ75FTcMWYGkiSMjWoUeWbHZoD4jNO7K5yFKtkfvf-M/s2048/1-IMG_20201204_135321.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1932" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvH0xCASfoJvK7hsOKoXJJC-vYFfNiD5946Ru22fUxHKzRCYH5e4S3xGqpfM-_bNDIJZSWC6jr9iYu-mfHSK3vRF-UXeuh3wejQ75FTcMWYGkiSMjWoUeWbHZoD4jNO7K5yFKtkfvf-M/w378-h400/1-IMG_20201204_135321.jpg" width="378" /></a></p><p>Transfer into a serving bowl.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4n72xs2Oy4RgbdrM3wSz0GqG3sFdu9PFA5QqTt1VCk_Nn1dk9mCY7g-gut6Nd8Ujzr6qBaVrgQIjQvNMEzuQ07nXjZjz7j-4bBfS1i38Nyt4ApuTijqXgW8ncGC1tBO66gg-zodIT6c/s2048/1-IMG_20201204_140605.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sundaikkai Vathal Thuvaiyal - Dried Turkish berry Thuvaiyal" border="0" data-original-height="1952" data-original-width="2048" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4n72xs2Oy4RgbdrM3wSz0GqG3sFdu9PFA5QqTt1VCk_Nn1dk9mCY7g-gut6Nd8Ujzr6qBaVrgQIjQvNMEzuQ07nXjZjz7j-4bBfS1i38Nyt4ApuTijqXgW8ncGC1tBO66gg-zodIT6c/w400-h381/1-IMG_20201204_140605.jpg" title="Sundaikkai Vathal Thuvaiyal - Dried Turkish berry Thuvaiyal" width="400" /></a></div><p></p>
<p>A very good accompaniment for <b><a href="https://kalakkalsamayal.blogspot.com/2014/08/tiffin.html" target="_blank">tiffins</a></b> like <b><a href="https://kalakkalsamayal.blogspot.com/2016/06/upma-and-sundal-varieties.html" target="_blank">Upma</a></b>, <br /><br /><b><a href="https://kalakkalsamayal.blogspot.com/2016/01/pongal-varieties.html" target="_blank">Pongal</a></b>, <b><a href="https://kalakkalsamayal.blogspot.com/2011/12/rice-sundal.html" target="_blank">Rice Sundal</a></b>, <br /><br /><b><a href="https://kalakkalsamayal.blogspot.com/2015/09/idly-varieties.html" target="_blank">idli</a></b> and <b><a href="https://kalakkalsamayal.blogspot.com/2015/07/dosai-varieties.html" target="_blank">dosai</a></b><br /><br /></p><p>This thuvaiyal [ chutney ] can also be mixed with hot white rice along with a dash of gingelly oil [ sesame/till oil ] and relished with <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/sambar-kuzhambu-varieties.html" target="_blank">sambar</a></b> or any favorite <b><a href="https://kalakkalsamayal.blogspot.com/2013/10/curry-index.html" target="_blank">vegetable curry</a></b> of ones choice. <br /></p><p><br /></p>
<p><b><span style="color: #38761d;">Health benefits of Sundaikkai - Turkish Berry - Pea Eggplant :</span></b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVK8mYiEsLG36CdnORueFDmroKSoQrh7YPeZTfzIz0EvJTmKHuj__pCg_aG3y-2_znIaRZvfkXKYlXZNaCsZuBn2oHQ6lMwTo82ev-84Kp9kAf811UWoZr3Wjnqd1tQ8IOiYIrICyqoE/s2048/1-IMG_20201212_121205.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sudaikkai - Turkish Berry - Pea Eggplant" border="0" data-original-height="2048" data-original-width="1874" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVK8mYiEsLG36CdnORueFDmroKSoQrh7YPeZTfzIz0EvJTmKHuj__pCg_aG3y-2_znIaRZvfkXKYlXZNaCsZuBn2oHQ6lMwTo82ev-84Kp9kAf811UWoZr3Wjnqd1tQ8IOiYIrICyqoE/w366-h400/1-IMG_20201212_121205.jpg" title="Sudaikkai - Turkish Berry - Pea Eggplant" width="366" /></a></p><p>The size of the sundaikkai is tiny but it is packed with high quality protein, dietary fiber, vitamins, minerals and antioxidants.</p><p><b><span style="color: #2b00fe;">100 gm of Turkish berry contains 8.3 gm of Protein, 22.5 gm of Iron, 390 mg of Calcium, 180 mg of Phosphorous.</span></b></p><p>The high protein content in it, comprising essential amino acids, is good for heart health. It strengthens cardiac muscles which helps to maintain normal heartbeat and pulse.</p><p>The dietary fiber helps to tackle constipation and takes care of indigestion, diarrhoea and gastric ulcers.It is rich in Vitamin A and Vitamin B. It also has good amount of vitamin C. So it boosts the body's immunity and saves us from catching common cold, cough & the seasonal flu.</p><p>The minerals like Iron, Calcium, Sodium and Potassium are present abundantly in it.</p><p>Sundaikkai - Turkish berry is abundant in unique phytonutrients, such as sapogenin steroids, alkaloids, flavonoids,torvosides, glycosides, chlorogenins, tannins and phenols. These nutrients give it anti - inflammatory, anti microbial, anti oxidant, antidiuretic traits. It helps as a remedy to pancreatic ulcers, arthritis and gout.</p>
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<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-83572995597675843112020-12-12T12:31:00.005+05:302020-12-15T00:11:44.363+05:30Sundaikkai_Koottu<p><b> #SundaikkaiKoottu [ #PeaEggplant Lentil ] :</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQVB5PyCb-V-wjsnZqA4OOn5ctIGRi4fcEuYXz1mrkqOhvHgqgY2rp-hF985cMkQpUDWEnsE04b-G5GSONEVL9-aOPwXmF6L9JnDbl_xTTWrsNsne21LcA-SK2OUKwsuUo1_fRRYn0Ts/s2048/1-IMG_20201208_141520.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sundaikkai kootu - Turkish berry lentil" border="0" data-original-height="1987" data-original-width="2048" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQVB5PyCb-V-wjsnZqA4OOn5ctIGRi4fcEuYXz1mrkqOhvHgqgY2rp-hF985cMkQpUDWEnsE04b-G5GSONEVL9-aOPwXmF6L9JnDbl_xTTWrsNsne21LcA-SK2OUKwsuUo1_fRRYn0Ts/w400-h388/1-IMG_20201208_141520.jpg" title="Sundaikkai koottu - Turkish berry Lentil" width="400" /></a></div><p></p><p><b>Sundaikkai [ Sundakkai ]</b> is called <b>Devil's fig, Prickly nightshade, Turkish berry, Wild eggplant, pea eggplant</b> in English. The scientific name is <b><i>Solanum torvum</i></b>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVK8mYiEsLG36CdnORueFDmroKSoQrh7YPeZTfzIz0EvJTmKHuj__pCg_aG3y-2_znIaRZvfkXKYlXZNaCsZuBn2oHQ6lMwTo82ev-84Kp9kAf811UWoZr3Wjnqd1tQ8IOiYIrICyqoE/s2048/1-IMG_20201212_121205.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sudaikkai - Turkish Berry - Pea Eggplant" border="0" data-original-height="2048" data-original-width="1874" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVK8mYiEsLG36CdnORueFDmroKSoQrh7YPeZTfzIz0EvJTmKHuj__pCg_aG3y-2_znIaRZvfkXKYlXZNaCsZuBn2oHQ6lMwTo82ev-84Kp9kAf811UWoZr3Wjnqd1tQ8IOiYIrICyqoE/w366-h400/1-IMG_20201212_121205.jpg" title="Sudaikkai - Turkish Berry - Pea Eggplant" width="366" /></a></div><p><b>#Sundaikkai [ #Sundakkai ]</b> tastes like brinjal but slightly bitter. It is commonly dried in the Sun to make vathal. The fried sundaikkai vathal is used in the preparation of <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/sambar-kuzhambu-varieties.html" target="_blank">vatha kuzhambu</a></b> and tastes good with <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/sambar-kuzhambu-varieties.html" target="_blank">sambar</a></b> rice.</p><p>Generally people prepare vathakuzhambu using sundaikkai as it tastes slightly bitter. It is not as bitter as bitter gourd [ pavakkai ]. The taste is just like that of brinjal but slightly bitter. But the tender sundaikkai happens to be less bitter in taste and has a nice aroma. When koottu is being prepared from tender sundaikkai, the taste and aroma happens to be too good. </p><p>I always combine Sundaikkai with Avaraikkai [ Broad beans ] or Murungaikkai [ Drumstick ] or Peerkangai [ ridge gourd ] to make a tasty koottu [ lentil ]. These are great combos just like the same way these vegetables are with Katharikkai [ eggplant ]. </p><p>Here I am presenting Sundaikkai avarakkai koottu - Turkish berry Broad beans lentil.</p><p>The ingredients given in this recipe is enough to prepare approximately 1 1/2 cup of koottu [ Lentil ].</p><p><br /></p>
<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">20 - 25</td><td>Sundaikkai [ Turkish berry ]</td></tr>
<tr><td width="200">1/4 cup</td><td>Green gram split [ moong dal ]</td></tr>
<tr><td width="200">5 - 6</td><td>Avaraikkai [ Broad beans ]</td></tr>
<tr><td width="200">1 small size</td><td>Onion, chop nicely</td></tr>
<tr><td width="200">2</td><td>Garlic pods, chop nicely</td></tr>
<tr><td width="200">1/2 inch long</td><td>Turmeric tuber, chop finely*</td></tr>
<tr><td width="200">3/4 Tsp</td><td><b><a href="https://kalakkalsamayal.blogspot.com/2013/01/sambar-powder.html" target="_blank">Sambar powder</a></b></td></tr>
<tr><td width="200">1/2 Tsp</td><td>Salt [ adjust ]</td></tr>
<tr><th align="left">Grind into paste :</th></tr>
<tr><td width="200">4 Tsp</td><td>Coconut scrapping</td></tr>
<tr><td width="200">1/4 Tsp</td><td>Cumin seeds [ Jeera ]</td></tr>
<tr><td width="200">1 pinch</td><td>Rice flour</td></tr>
<tr><th align="left">Tempering :</th></tr>
<tr><td width="200">1/4 Tsp</td><td><b><a href="https://kalakkalsamayal.blogspot.com/2014/03/vengaya-vadavam.html" target="_blank">Vengaya vadavam</a></b></td></tr>
<tr><td width="200">1/2 Tsp</td><td>Groundnut oil [ or any oil ]</td></tr>
</tbody></table>
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<p>* If turmeric tuber is not available, use 2 pinches of turmeric powder.</p><p>Some coriander leaves to garnish</p><p><b>Method :</b></p><p>Take green gram in a pressure cooker. Wash once and add 3/4 cup of water. </p><p>Add half of chopped turmeric tuber. </p><p>Pressure cook on HIGH flame for a whistle & reduce the flame and cook for 5 minutes.</p><p>Open the pressure cooker only after it ran out off steam.</p><p>Transfer into a bowl and keep aside.</p><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip7Ve1Q325Okxi5tuO0W2NDxIGFDpOYJWAwkgcw372CQsnwk-XV8ybhE7ECUpgUgMvt2nLSNwJRc7W9C8LcC-p8eEkX1jqO_8KQVCMX8naqKl1EGrV-lzHvpAGSvvIlRjnnn9-NTRDizE/s2048/1-IMG_20201208_130342.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1761" data-original-width="2048" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip7Ve1Q325Okxi5tuO0W2NDxIGFDpOYJWAwkgcw372CQsnwk-XV8ybhE7ECUpgUgMvt2nLSNwJRc7W9C8LcC-p8eEkX1jqO_8KQVCMX8naqKl1EGrV-lzHvpAGSvvIlRjnnn9-NTRDizE/w400-h344/1-IMG_20201208_130342.jpg" width="400" /></a></div><p>Wash sundaikkai and avarakkai in water.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRm-o387Ot_RBFKQHaYFr0S9dsZi550Uh0V_7xAHwzEvoTPOKHvK44Cl9KBss-EhV2vcv0r0XBrAMmN415ZAij42AiGCun8S90NSDJ9ZIxI4qhvKBqy5F3avrHH_j0i-JSXfDltLeJtCo/s2048/1-IMG_20201208_130357.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1906" data-original-width="2048" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRm-o387Ot_RBFKQHaYFr0S9dsZi550Uh0V_7xAHwzEvoTPOKHvK44Cl9KBss-EhV2vcv0r0XBrAMmN415ZAij42AiGCun8S90NSDJ9ZIxI4qhvKBqy5F3avrHH_j0i-JSXfDltLeJtCo/w400-h373/1-IMG_20201208_130357.jpg" width="400" /></a></p><p>Cut each sundaikkai into halves and drop into a bowl of water. Set aside.</p><p>Snap the ends of avarakkai and remove the fiber along the edges. Chop nicely. Keep aside.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7z72ynXDapin-izxtqidZXf0jguTMIKiykiqVy6Cwy6cbsAGOyoUJTWw2_Age3LJsJiRJnGlvcJrqB36_thGU7BwARFruW6v5mfvIPYXJcE5vsL1vupQu19oXl33cGSP6NHygQvGZgg/s2048/1-IMG_20201208_132905.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1557" data-original-width="2048" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7z72ynXDapin-izxtqidZXf0jguTMIKiykiqVy6Cwy6cbsAGOyoUJTWw2_Age3LJsJiRJnGlvcJrqB36_thGU7BwARFruW6v5mfvIPYXJcE5vsL1vupQu19oXl33cGSP6NHygQvGZgg/w400-h304/1-IMG_20201208_132905.jpg" width="400" /></a></p><p>Heat a kadai or a heavy bottomed vessel with 1/2 cup of water.</p><p>Add <b><a href="https://kalakkalsamayal.blogspot.com/2013/01/sambar-powder.html" target="_blank">Sambar powder</a></b>, chopped turmeric tuber [ or turmeric powder ] and salt.</p><p>When it starts boiling, add chopped onion, garlic, halved sundaikkai and chopped avaraikkai.</p><p>Close with a lid and cook on slow fire till vegetables become soft.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBpHw6d8SxjWuxX7-sHI96kF-2L5MUCIOd5gKykCrvOMZT3VZSF7NDYVmL3SssdnAZ6W8eAfxs1voeVwts3qQa8joBbG1iPZOX7DUPWNzsJV6ItrCaLEhQTZ7M5Ioq_0REA-u4uhZJS4/s2048/1-IMG_20201208_135847.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1532" data-original-width="2048" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBpHw6d8SxjWuxX7-sHI96kF-2L5MUCIOd5gKykCrvOMZT3VZSF7NDYVmL3SssdnAZ6W8eAfxs1voeVwts3qQa8joBbG1iPZOX7DUPWNzsJV6ItrCaLEhQTZ7M5Ioq_0REA-u4uhZJS4/w400-h299/1-IMG_20201208_135847.jpg" width="400" /></a></p><p>In the meantime grind coconut scrapping, cumin seeds and rice flour into a smooth paste adding enough water in a blender.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiCaGpsPMUo2vH4uexCU-6otaMOMMC2qiVxf-Oh1eCBplsOQhr2AVuioTGuyqACyTj_lfAPC20q4XSNKTYqp_NOBdWdhj3Ddhtt-A_Q6ASHkKnnLzmOlP5Q9Azaw256XFUZmd-uxXlcc/s2048/1-IMG_20201208_140431.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1713" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiCaGpsPMUo2vH4uexCU-6otaMOMMC2qiVxf-Oh1eCBplsOQhr2AVuioTGuyqACyTj_lfAPC20q4XSNKTYqp_NOBdWdhj3Ddhtt-A_Q6ASHkKnnLzmOlP5Q9Azaw256XFUZmd-uxXlcc/w400-h335/1-IMG_20201208_140431.jpg" width="400" /></a></p><p>When vegetables turn soft, add the coconut paste and cooked lentil.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcxsmv0ZeduNpN5Alu42fwg8Uc1-h_rBcEHaPBqJQThZxq9sk8eh_K8_-vOMHI_GZEjRzcwg2N2jZWPN73I3Us0LTDJSksJ2PXKtCJ_Uy5hA2XguFDLqzx9OgycFZrG1yEeljCUrZeNI/s2048/1-IMG_20201208_140601.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1830" data-original-width="2048" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcxsmv0ZeduNpN5Alu42fwg8Uc1-h_rBcEHaPBqJQThZxq9sk8eh_K8_-vOMHI_GZEjRzcwg2N2jZWPN73I3Us0LTDJSksJ2PXKtCJ_Uy5hA2XguFDLqzx9OgycFZrG1yEeljCUrZeNI/w400-h358/1-IMG_20201208_140601.jpg" width="400" /></a></p><p>Cook on medium fire for 3 to 4 minutes.</p><p>Finally add chopped coriander leaves and turn off the stove.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBSRGgF3lyRV1X6sCcmAt1Bl-sE6OWRL1NpTGL6BwJyOq6I8jgpDl4B1InS8xPiUXy-4sK4eBxYrJzRUC1pTuxGJSjEwSGdNnENQs8jR0s2Xll4sY4tUTcU-jY5jmz36s2HLMCR_-mVV8/s2048/1-IMG_20201208_140715.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1747" data-original-width="2048" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBSRGgF3lyRV1X6sCcmAt1Bl-sE6OWRL1NpTGL6BwJyOq6I8jgpDl4B1InS8xPiUXy-4sK4eBxYrJzRUC1pTuxGJSjEwSGdNnENQs8jR0s2Xll4sY4tUTcU-jY5jmz36s2HLMCR_-mVV8/w400-h341/1-IMG_20201208_140715.jpg" width="400" /></a></p><p>Heat a kadai with oil.</p><p>Fry <b><a href="https://kalakkalsamayal.blogspot.com/2014/03/vengaya-vadavam.html" target="_blank">onion vadavam [ vengaya vadavam ]</a></b> and pour it over prepared koottu.</p><p>Tasty tasty sundaikkai koottu in combo with avarakkai is ready to relish.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQVB5PyCb-V-wjsnZqA4OOn5ctIGRi4fcEuYXz1mrkqOhvHgqgY2rp-hF985cMkQpUDWEnsE04b-G5GSONEVL9-aOPwXmF6L9JnDbl_xTTWrsNsne21LcA-SK2OUKwsuUo1_fRRYn0Ts/s2048/1-IMG_20201208_141520.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sundaikkai kootu - Turkish berry lentil" border="0" data-original-height="1987" data-original-width="2048" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQVB5PyCb-V-wjsnZqA4OOn5ctIGRi4fcEuYXz1mrkqOhvHgqgY2rp-hF985cMkQpUDWEnsE04b-G5GSONEVL9-aOPwXmF6L9JnDbl_xTTWrsNsne21LcA-SK2OUKwsuUo1_fRRYn0Ts/w400-h388/1-IMG_20201208_141520.jpg" title="Sundaikkai koottu - Turkish berry Lentil" width="400" /></a></div><br /><p></p><p>Mix with hot white rice and enjoy with spicy <b><a href="https://kalakkalsamayal.blogspot.com/2016/04/pirandai-thuvaiyal.html" target="_blank">thuvaiyal </a></b></p><p>or <b><a href="https://kalakkalsamayal.blogspot.com/2020/02/mixed-vegetable-pickle.html" target="_blank">urugai</a></b> or with all time favorite, the <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/sambar-kuzhambu-varieties.html" target="_blank">sambar</a></b>.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzls_eo4QPECk6dxIzhu5VjtMQwp6U3qAd92fTq-Cg-vLFA0woC6VD-WlMnQbTkQrzZc4HvT2bEXJbhZdDil1RtRk8-hYGBCU0FyYgSwN3YyriyYGDtJ_iA3fxUrAx3Zaz02ay0XBti2k/s2048/1-IMG_20201208_142138.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1858" data-original-width="2048" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzls_eo4QPECk6dxIzhu5VjtMQwp6U3qAd92fTq-Cg-vLFA0woC6VD-WlMnQbTkQrzZc4HvT2bEXJbhZdDil1RtRk8-hYGBCU0FyYgSwN3YyriyYGDtJ_iA3fxUrAx3Zaz02ay0XBti2k/w400-h363/1-IMG_20201208_142138.jpg" width="400" /></a></div><br /><p></p>
<div class="separator" style="clear: both; text-align: center;"><br /></div><p><b><span style="color: #990000; font-size: medium;">Health benefits of Sundaikkai - Turkish Berry - Pea Eggplant :</span></b></p><p>The size of the sundaikkai is tiny but it is packed with high quality protein, dietary fiber, vitamins, minerals and antioxidants.</p><p><b><span style="color: #2b00fe;">100 gm of Turkish berry contains 8.3 gm of Protein, 22.5 gm of Iron, 390 mg of Calcium, 180 mg of Phosphorous.</span></b></p><p>The high protein content in it, comprising essential amino acids, is good for heart health. It strengthens cardiac muscles which helps to maintain normal heartbeat and pulse.</p><p>The dietary fiber helps to tackle constipation and takes care of indigestion, diarrhoea and gastric ulcers.It is rich in Vitamin A and Vitamin B. It also has good amount of vitamin C. So it boosts the body's immunity and saves us from catching common cold, cough & the seasonal flu.</p><p>The minerals like Iron, Calcium, Sodium and Potassium are present abundantly in it.</p><p>Sundaikkai - Turkish berry is abundant in unique phytonutrients, such as sapogenin steroids, alkaloids, flavonoids,torvosides, glycosides, chlorogenins, tannins and phenols. These nutrients give it anti - inflammatory, anti microbial, anti oxidant, antidiuretic traits. It helps as a remedy to pancreatic ulcers, arthritis and gout.</p>
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<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-80041925474222264862020-12-11T00:27:00.002+05:302020-12-11T00:27:52.826+05:30Sundaikkai_Dried_for_Preserving<p> #<b>SundaikkaiDried for Preserving - #SundaikkaiVathal :</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSs90DFXu2ZQ_oUrRqc7ypFkuMwkqGq4Jl5JxEBsc3JtxOwuRPmV-IVT9-iZY4vFTQM_awf3HAQ34fqVfKnT2EJNzWjmg-MPsA6Dp503uxPCHoSCVAVbzG2XNwdEnzuZVHBAxwxWNo1uI/s2048/1-IMG_20201130_115516.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sundaikkai [ Sundakkai ] Vathal ; Dried Turkish Berry - Dried Pea Eggplant" border="0" data-original-height="1564" data-original-width="2048" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSs90DFXu2ZQ_oUrRqc7ypFkuMwkqGq4Jl5JxEBsc3JtxOwuRPmV-IVT9-iZY4vFTQM_awf3HAQ34fqVfKnT2EJNzWjmg-MPsA6Dp503uxPCHoSCVAVbzG2XNwdEnzuZVHBAxwxWNo1uI/w400-h305/1-IMG_20201130_115516.jpg" title="Sundaikkai [ Sundakkai ] Vathal ; Dried Turkish Berry - Dried Pea Eggplant" width="400" /></a></div><p></p><p><b>Sundaikkai [ Sundakkai ]</b> is called <b>Devil's fig, Prickly nightshade, Turkish berry, Wild eggplant, pea eggplant</b> in English. The scientific name is <b><i>Solanum torvum</i></b>.</p><p><br /><b>#Sundaikkai [ #Sundakkai ]</b> tastes like brinjal but slightly bitter. It is commonly dried in the Sun to make vathal. The fried sundaikkai vathal is used in the preparation of <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/sambar-kuzhambu-varieties.html" target="_blank">vatha kuzhambu</a></b> and tastes good with <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/sambar-kuzhambu-varieties.html" target="_blank">sambar</a></b> rice.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghT8HJX4ixwIVPy5ShN4C30Cf-hq0_ocmZfVRAfM2QXNQ2wsTDyJLjLauReFOsofSC5KyLsbqBo97mSCCrem862LN3elXAPh_Jll2xaOUSrkS-c1HkToCZ6MdGin3nuPQEUKmVQr8jNfA/s2048/1-IMG_20201005_082455.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sundaikkai - Pea Eggplant - Turkish berry" border="0" data-original-height="2048" data-original-width="1682" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghT8HJX4ixwIVPy5ShN4C30Cf-hq0_ocmZfVRAfM2QXNQ2wsTDyJLjLauReFOsofSC5KyLsbqBo97mSCCrem862LN3elXAPh_Jll2xaOUSrkS-c1HkToCZ6MdGin3nuPQEUKmVQr8jNfA/w329-h400/1-IMG_20201005_082455.jpg" title="Sundaikkai - Pea Eggplant - Turkish berry" width="329" /></a></div>
<p></p><p> I used to buy sundaikkai vathal from grocery shops. But I fry them in oil once in a blue moon and relish with curd rice and sambar mixed rice. But the excess amount of salt in the vathal is one of the reasons for consuming it sparingly. I always prefer to have fresh sundaikkai - Turkish berry in my cooking. But it is very difficult to get this vegetable in the regular market. Some old ladies from nearby villages of towns used to sell them outside market areas on the roadsides. Sundaikkai is not consumed by many people. Only a select few would like to buy it whenever they see it in the market. So whatever we get from the market would be consumed in a day or two. there won't be enough left to make sundaikkai vathal.</p><p>The situation has completely changed after I settled down at Chittaranjan. Beginning of this year just before the Pongal festival we made a visit to our native place in Tamil Nadu. We bought Sundaikkai in Uzhavar sandhai [ Farmers market ] and brought it to Chittaranjan. We usually split Sundaikkai by knife and put it in the water. This is being done to avoid discoloration of sundaikkai. Some seeds of the sundaikkai would come out of it and settle at the bottom of the vessel containing water. We normally transfer the split sundaikkai from the water into the kadai / cooking vessel and discard the water. I poured that water in my garden where I had planted green chilly. I saw tiny seedlings of Sundaikkai after three months. I sprinkled water regularly and allowed it to grow for a month. When we had rains in the month of April, I selected nearly fifteen sundaikkai plants from the nursery I have raised and planted it along the periphery of my garden just inside the fence.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8lVjgaNN_jMSDtpqKF3Kwa4s-bnxmEgUGqjVwn7HHBYOTT5mV0-CQbkvANqbCdlkzT4ls7U7x3QpBW-qkLzawb1RaQoGyX5w8wa16RBPGfcV9JT-vZ0C8o-lh-Ax0Ql1FM0I38KaNIw/s2048/1-IMG_20200429_171949.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1402" data-original-width="2048" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8lVjgaNN_jMSDtpqKF3Kwa4s-bnxmEgUGqjVwn7HHBYOTT5mV0-CQbkvANqbCdlkzT4ls7U7x3QpBW-qkLzawb1RaQoGyX5w8wa16RBPGfcV9JT-vZ0C8o-lh-Ax0Ql1FM0I38KaNIw/w400-h274/1-IMG_20200429_171949.jpg" width="400" /></a></div>
<p></p><p>The plants were growing well as we had rains on and off throughout this Summer. </p>
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<td height="410" width="325"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSKJfEbZqBT7MjahvFPhJZC-ZPAUDjPq1MDH-ob-1S0W8fPTlih-Zci1b2TKEMj4APAVK9yKLhDmpxlibzsRQLVG2o56dP-ZogQ3QlcS-R2hA_ADCTwz-vn_zyhSQ_ZyYkBiNjZF6IOg/s2048/1-IMG_20200802_151902.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1538" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSKJfEbZqBT7MjahvFPhJZC-ZPAUDjPq1MDH-ob-1S0W8fPTlih-Zci1b2TKEMj4APAVK9yKLhDmpxlibzsRQLVG2o56dP-ZogQ3QlcS-R2hA_ADCTwz-vn_zyhSQ_ZyYkBiNjZF6IOg/w300-h400/1-IMG_20200802_151902.jpg" width="300" /></a></td>
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<p></p><p>The flowers started appearing in some of the sundaikkai plants by the end of July. Tiny globules of Sundaikkai - Turkish berry - Pea Eggplant were seen by the first week of August.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSoLbH2rgjYKLYeM0RGQyG6o_chxkUZfDWDGZk0q4YNkEpB6nxZl4sWiIMcXiM8bUUAEDwY8gUqYDLnnOLrcJ1C0azAdo8LmByW9FQBnLtWFnjf8N3qaZcoi-HBW2oeIm28tffb96fKaI/s2048/1-IMG_20200802_151828.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1564" data-original-width="2048" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSoLbH2rgjYKLYeM0RGQyG6o_chxkUZfDWDGZk0q4YNkEpB6nxZl4sWiIMcXiM8bUUAEDwY8gUqYDLnnOLrcJ1C0azAdo8LmByW9FQBnLtWFnjf8N3qaZcoi-HBW2oeIm28tffb96fKaI/w400-h305/1-IMG_20200802_151828.jpg" width="400" /></a></div><p></p><p> We were getting a steady supply of fresh tasty sundaikkai from the plants that was just enough for our daily consumption. Along with other vegetables I started adding sundaikkai in sambar, curry and kuzhambu. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghT8HJX4ixwIVPy5ShN4C30Cf-hq0_ocmZfVRAfM2QXNQ2wsTDyJLjLauReFOsofSC5KyLsbqBo97mSCCrem862LN3elXAPh_Jll2xaOUSrkS-c1HkToCZ6MdGin3nuPQEUKmVQr8jNfA/s2048/1-IMG_20201005_082455.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sundaikkai - Pea Eggplant - Turkish berry" border="0" data-original-height="2048" data-original-width="1682" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghT8HJX4ixwIVPy5ShN4C30Cf-hq0_ocmZfVRAfM2QXNQ2wsTDyJLjLauReFOsofSC5KyLsbqBo97mSCCrem862LN3elXAPh_Jll2xaOUSrkS-c1HkToCZ6MdGin3nuPQEUKmVQr8jNfA/w329-h400/1-IMG_20201005_082455.jpg" title="Sundaikkai - Pea Eggplant - Turkish berry" width="329" /></a></div><p></p><p>I started to get a large quantity of sundaikkai from 1st week of September onwards. Then I decided to make sundaikkai vathal, that is to dry the surplus sundaikkai in the Sun to preserve it. </p><p>Normally sundaikkai vathal is prepared by soaking slit sundakkai in salted buttermilk for a day or two. Then the soaked sundaikkai is taken out from buttermilk and dried in the hot Sun during day time. Then in the evening semi dried sundaikkai is again put into the same vessel containing buttermilk and allowed to rest for whole night. Again the next day all the sundaikkai is taken out of the buttermilk and made to dry in the Sun. This process of drying and soaking goes on till all the buttermilk has been consumed. Then the sundaikkai is dried in the Sun till it is completely dehydrated and becomes brittle. It is a time consuming process and one needs patience to go through all the process to get a good quality vathal. It is also required to take extra care to keep all the things safe and secure from contamination by the insects, sand particles and dust. The vathal is being done with buttermilk and salt to equalize the bitterness.</p><p>I simply cut each sundakkai till halfway through and not split it into halves. Then put it on a plate to dry. One more reason for not adding salt is that sea salt isn't available where I am living now. The salt present in my kitchen is just enough for my regular consumption.</p><p>It takes approximately 3 to 4 days to dry split sundaikkai in the Sun on normal sunny days.</p><p><b>Ingredient :</b></p><p>Sundaikkai - Turkish Berry - Pea Eggplant</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCYDR0gz3nMvMCnFrZABx-rybpzlEKMYRqCvIt6xb48LF6QhUqMk-2Lgl0GT065qQ_qEctKW3J10hSu83OuhyUR3XBPabxVPFY5JzasIL6nHhoy9IoO7y2qc3H-X52-vfNki8TpA6Z0g/s2048/1-IMG_20200930_081407.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sundaikkai [ Sundakkai ] - Turkish Berry - Pea Eggplant" border="0" data-original-height="1627" data-original-width="2048" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCYDR0gz3nMvMCnFrZABx-rybpzlEKMYRqCvIt6xb48LF6QhUqMk-2Lgl0GT065qQ_qEctKW3J10hSu83OuhyUR3XBPabxVPFY5JzasIL6nHhoy9IoO7y2qc3H-X52-vfNki8TpA6Z0g/w400-h318/1-IMG_20200930_081407.jpg" title="Sundaikkai [ Sundakkai ] - Turkish Berry - Pea Eggplant" width="400" /></a></div><p></p><p><b>Method :</b></p><p>Wash sundaikkai in water.</p><p>Cut each sundaikkai [ Pea Eggplant ] till half way through.</p><p>Do not cut into two halves.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Xbl41dvBYsfUtFL9EdwQUW_PX5N6pcfbUZkv4tvgk4R2s12MCeRxsEZv1-GbcsGHh4Z2MiT__7WTBptDGaCc7vd9YRIeKXXmpG8U0QhsuklUZLIGpFUvGtznF_M-gOoaZC1f4XzWjgs/s2048/1-IMG_20200904_121030.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sundaikkai [ Sundakkai ] - Turkish Berry - Pea Eggplant" border="0" data-original-height="1634" data-original-width="2048" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Xbl41dvBYsfUtFL9EdwQUW_PX5N6pcfbUZkv4tvgk4R2s12MCeRxsEZv1-GbcsGHh4Z2MiT__7WTBptDGaCc7vd9YRIeKXXmpG8U0QhsuklUZLIGpFUvGtznF_M-gOoaZC1f4XzWjgs/w400-h319/1-IMG_20200904_121030.jpg" title="Sundaikkai [ Sundakkai ] - Turkish Berry - Pea Eggplant" width="400" /></a></p><p>Put it on a plate.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBpMR299gtz4rp-srconl6pJHsDdxRLlDNRbu7p3l_i_-LSYTYWv9aeF0H_vztz5WnftinX_tOh1hSHsod-gqdphZ8Yo-xi2yvpeuAeVhwiq5Nm8k_NlN-60iX5xBdSj_8d6PvA7DSVU/s2048/1-IMG_20201130_115503.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1997" data-original-width="2048" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBpMR299gtz4rp-srconl6pJHsDdxRLlDNRbu7p3l_i_-LSYTYWv9aeF0H_vztz5WnftinX_tOh1hSHsod-gqdphZ8Yo-xi2yvpeuAeVhwiq5Nm8k_NlN-60iX5xBdSj_8d6PvA7DSVU/w400-h390/1-IMG_20201130_115503.jpg" width="400" /></a></p><p>Keep it in the Sun to dry till it becomes brittle.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikNpVn9G2wOoQAAwCKQqD_j5uqFlB2KUdZmxSMdCzqd13Oss8ZCgEoIyMMh-mH6qpwhk-oDexUJKH5YWhalZDgoQ6hR_R2bYAJTVByUzBuyLjJD8p1Csw4eYWG-_yLEIJqH5gQGA0QxP0/s2048/1-IMG_20201130_115529.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1759" data-original-width="2048" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikNpVn9G2wOoQAAwCKQqD_j5uqFlB2KUdZmxSMdCzqd13Oss8ZCgEoIyMMh-mH6qpwhk-oDexUJKH5YWhalZDgoQ6hR_R2bYAJTVByUzBuyLjJD8p1Csw4eYWG-_yLEIJqH5gQGA0QxP0/w400-h344/1-IMG_20201130_115529.jpg" width="400" /></a></p><p>It takes approximately 3 to 4 days to dry completely.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSs90DFXu2ZQ_oUrRqc7ypFkuMwkqGq4Jl5JxEBsc3JtxOwuRPmV-IVT9-iZY4vFTQM_awf3HAQ34fqVfKnT2EJNzWjmg-MPsA6Dp503uxPCHoSCVAVbzG2XNwdEnzuZVHBAxwxWNo1uI/s2048/1-IMG_20201130_115516.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sundaikkai [ Sundakkai ] Vathal ; Dried Turkish Berry - Dried Pea Eggplant" border="0" data-original-height="1564" data-original-width="2048" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSs90DFXu2ZQ_oUrRqc7ypFkuMwkqGq4Jl5JxEBsc3JtxOwuRPmV-IVT9-iZY4vFTQM_awf3HAQ34fqVfKnT2EJNzWjmg-MPsA6Dp503uxPCHoSCVAVbzG2XNwdEnzuZVHBAxwxWNo1uI/w400-h305/1-IMG_20201130_115516.jpg" title="Sundaikkai [ Sundakkai ] Vathal ; Dried Turkish Berry - Dried Pea Eggplant" width="400" /></a></p><p>Store in an airtight bottle / container.</p><p>Sundaikkai vathal fried in hot fuming oil and then included in the preparation of vathakuzhambu.</p><p>Spicy and tasty chutney can be prepared from fried sundaikkai vathal. </p><p><br /></p>
<p><b><span style="color: #990000; font-size: medium;">Health benefits of Sundaikkai - Turkish Berry - Pea Eggplant :</span></b></p><p>The size of the sundaikkai is tiny but it is packed with high quality protein, dietary fiber, vitamins, minerals and antioxidants.</p><p><b><span style="color: #2b00fe;">100 gm of Turkish berry contains 8.3 gm of Protein, 22.5 gm of Iron, 390 mg of Calcium, 180 mg of Phosphorous.</span></b></p><p>The high protein content in it, comprising essential amino acids, is good for heart health. It strengthens cardiac muscles which helps to maintain normal heartbeat and pulse.</p>
<p>The dietary fiber helps to tackle constipation and takes care of indigestion, diarrhoea and gastric ulcers.It is rich in Vitamin A and Vitamin B. It also has good amount of vitamin C. So it boosts the body's immunity and saves us from catching common cold, cough & the seasonal flu.</p><p>The minerals like Iron, Calcium, Sodium and Potassium are present in it.</p><p>Sundaikkai - Turkish berry is abundant in unique phytonutrients, such as sapogenin steroids, alkaloids, flavonoids,torvosides, glycosides, chlorogenins, tannins and phenols. These nutrients give it anti - inflammatory, anti microbial, anti oxidant, antidiuretic traits. It helps as a remedy to pancreatic ulcers, arthritis and gout.</p>
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<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-31488932024579969992020-10-26T23:45:00.001+05:302020-10-26T23:51:21.268+05:30Lemon_Pickle - Vadu_maanga_style<p> <b>Lemon Pickle - Vadu maanga style [ Lemon in Brine ] :</b></p><p>I didn't know this method of preserving lemon until I made it myself just like the way <b>vadu maanga [ baby mango in brine ]</b> has been done.</p><p>We are having three lemon trees in my garden. They are giving a steady supply of lemons throughout the year. We used to get plenty of lemons during the peak season from June to August.</p><p>I have preserved lemons in different ways. I have made spicy mouth watering <b><a href="https://kalakkalsamayal.blogspot.com/2020/08/lemon-pickle.html" target="_blank">Lemon pickle</a></b>, squeezed juice from these fruits and stored in the refrigerator, after squeezing out juice, discarded the white inner skins & dried those yellow skins [ rinds ], dried lemon slices in the Sun for tea.</p><p>I got the idea of making this pickle when a local person from Chittranjan,West Bengal told me that they would pickle the whole lemon after rubbing the lemon on a rough surface to remove the outer yellow/green skin. </p><p>I washed the lemons in water and then pat dried with a clean kitchen towel. I pricked the skin with a sharp toothpick here and there. Then I arranged salt and lemon in alternate layers inside a clean and dry glass bottle. I kept the bottle on the dining table after closing it tightly with its lid. The juice oozed out from the fruits and dissolved the salt present around them. Day by day the amount of salt water [ brine ] increased. Daily the bottle was gently rotated to wet all the lemons with brine.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgMgeEBe0bIontUzJkaE8-4wSOSCQcvwbKJe07mz3sn2zftQ_eUerfeCzVErg3MUVMsq8CnVHcQN-E_MiMHjBmsPinxm6aMY_g6mAvHN-aqOLoJbl4LG9FF4nVvNnUCACTtvGxdoTWNvM/s2048/1-IMG_20200808_211137.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Gondhoraj Lemon [ Lemon ]" border="0" data-original-height="1909" data-original-width="2048" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgMgeEBe0bIontUzJkaE8-4wSOSCQcvwbKJe07mz3sn2zftQ_eUerfeCzVErg3MUVMsq8CnVHcQN-E_MiMHjBmsPinxm6aMY_g6mAvHN-aqOLoJbl4LG9FF4nVvNnUCACTtvGxdoTWNvM/w400-h373/1-IMG_20200808_211137.jpg" title="Gondhoraj Lemon [ Lemon ]" width="400" /></a></div><p></p>
<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">10 - 15</td><td>Lemon</td></tr>
<tr><td width="200">3/4 Cup</td><td>Sea Salt [ kal uppu/crstal salt ]</td></tr>
<tr><td width="200">1 or 2</td><td>Glass bottle or Porcelain jar</td></tr>
</tbody></table><br />
<p>Wash the lemons in running water. </p><p>Pat dry with a clean & dry cotton cloth/kitchen towel.</p><p>Prick holes here and there over the skin using a sharp tool or toothpick.</p><p>Spread a tablespoon full of sea salt as a first layer in the bottle.</p><p>Now arrange 4 - 5 lemons over the salt layer.</p><p>Again add a tablespoon full of salt.</p><p>Then arrange the next layer of lemons.</p><p>Follow the procedure till all the lemons are being arranged.</p><p>Put salt finally as the top layer.</p><p>Close the glass bottle/porcelain jar with a tight lid.</p><p>Save the bottle/jar in a place without disturbance.</p><p>Slowly the salt melts in the water that oozes out from lemon and thus the brine level steadily goes up as the days pass.</p><p>Daily rotate the bottle gently so that the lemons which are present above the level of brine become wet.</p>
<p>In the figure below, the bottle on the left is freshly arranged lemons and salt & the other one is one week old pickled lemon. It takes around 20 days to a month to completely dissolve the salt and get pickled lemon.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkcgEE5vO72JKsoOm_ZSowAVqVdEuhCHnZpchPWbiftTzAuzchux636ioALm-r2TBCQVNdjhQUS7DYgFLOYZLIQBcR2YlMaAE05T9o8ecD0r4-3AYkDvnOJS2xufyFS8M0c48YkEDIGFU/s2048/1-IMG_20200828_182632.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon Pickle - Vadu Maanga style" border="0" data-original-height="2048" data-original-width="1995" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkcgEE5vO72JKsoOm_ZSowAVqVdEuhCHnZpchPWbiftTzAuzchux636ioALm-r2TBCQVNdjhQUS7DYgFLOYZLIQBcR2YlMaAE05T9o8ecD0r4-3AYkDvnOJS2xufyFS8M0c48YkEDIGFU/w390-h400/1-IMG_20200828_182632.jpg" title="Lemon Pickle - Vadu Maanga style" width="390" /></a></div><p><b>We have to wait nearly 20 days to one month to taste soft pickled Lemon.</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkan7X6wlwzJA55O0Hd00bYDZvEFjnWw4lcQF2UOlD61QD4w-JoQGyUvUzhtAm5B4nnfkeC7iH3gLxrjHkmqccyUmCnIbIXnqwF-a_0nd6g_vGu4KSIYbvvk9MHB1e6pBx2zZeyx8io8/s2048/1-IMG_20201026_105210.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon Pickle - Vadu Maanga style" border="0" data-original-height="1685" data-original-width="2048" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkan7X6wlwzJA55O0Hd00bYDZvEFjnWw4lcQF2UOlD61QD4w-JoQGyUvUzhtAm5B4nnfkeC7iH3gLxrjHkmqccyUmCnIbIXnqwF-a_0nd6g_vGu4KSIYbvvk9MHB1e6pBx2zZeyx8io8/w400-h329/1-IMG_20201026_105210.jpg" title="Lemon Pickle - Vadu Maanga style" width="400" /></a></div><p>A very good accompaniment for <b><a href="https://kalakkalsamayal.blogspot.com/2018/10/kanji-porridge-gruel-varieties.html" target="_blank">Kanji</a></b>.</p><p>Spicy <b><a href="https://kalakkalsamayal.blogspot.com/2020/08/lemon-pickle.html" target="_blank">Lemon pickle</a></b> can be prepared from Lemon-in-brine. But we don't have to add salt at all as it is already salted and also we don't have to steam cook lemons.</p><p>Finely chopped pieces of these soft lemons can be added in salads.</p><p>Here I have presented a crunchy Mixed vegetable pickle using these soft salty lemons.</p><p>A few days back I shared a mixed vegetable pickle where fresh lemons were used. The pickle has to be allowed to stand for 3 - 4 days as lemon rinds take some days to get cured.</p><p>But here pickled lemon has been used and the crunchy mixed vegetable pickle can be relished as soon as it is made.</p><p><b><span style="color: #660000;">Mixed Vegetable Lemon Pickle :</span></b></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnACcVsl4kku3P6VVZlAZVvl8e3zCAHKw_6ivxbZ6ip99GitItwlbHKtjNCVadv6Z1sz7Lb-EWkAScfo8bEI09FqvFPLu5gEfioYYFRX4NTgnvG-Pw9VDXMyqKefM2ZobnwvllwlHyks/s2048/1-IMG_20201018_134943.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Mixed Vegetable Lemon Pickle" border="0" data-original-height="1827" data-original-width="2048" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnACcVsl4kku3P6VVZlAZVvl8e3zCAHKw_6ivxbZ6ip99GitItwlbHKtjNCVadv6Z1sz7Lb-EWkAScfo8bEI09FqvFPLu5gEfioYYFRX4NTgnvG-Pw9VDXMyqKefM2ZobnwvllwlHyks/w400-h356/1-IMG_20201018_134943.jpg" title="Mixed Vegetable Lemon Pickle" width="400" /></a></div><div></div><br />
<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">2</td><td>Pickled Lemon</td></tr>
<tr><td width="200">1/4 Cup</td><td>Carrot finely chopped</td></tr>
<tr><td width="200">1/4 Cup</td><td>Radish finely chopped</td></tr>
<tr><td width="200">1 Tsp</td><td>Ginger finely chopped</td></tr>
<tr><td width="200">1 Tsp</td><td>Turmeric tuber finely chopped</td></tr>
<tr><td width="200">4 - 5</td><td>Green chilly finely chopped</td></tr>
<tr><td width="200">1 Tsp</td><td>Mustard seeds</td></tr>
<tr><td width="200">1/4 Tsp</td><td>Asafoetida powder</td></tr>
<tr><td width="200">1 Tsp</td><td>Mustard powder</td></tr>
<tr><td width="200">1/4 Tsp</td><td>Fenugreek powder</td></tr>
<tr><td width="200">4 - 5 Tsp</td><td>Gingelly oil [ sesame/til oil ]</td></tr>
</tbody></table><br />
<p><b>Method :</b></p><p>Chop carrot, radish, ginger, turmeric tuber and green chilly.</p><p>Transfer all the chopped items into a porcelain or glass bowl.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIeTJN7alLAXQoDplffGAb5FoyjBNCHVCVcDRDrGpOT9ONgw66fqY7sExy2bJdymg6Fms4HouzL5gtjoxFmxAHtSoPS0-MdZTmKKcsx5IYhyWZYEMu0X6t89jR6fSg-sqwOO49W56asg/s2048/1-IMG_20201018_125549.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1185" data-original-width="2048" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIeTJN7alLAXQoDplffGAb5FoyjBNCHVCVcDRDrGpOT9ONgw66fqY7sExy2bJdymg6Fms4HouzL5gtjoxFmxAHtSoPS0-MdZTmKKcsx5IYhyWZYEMu0X6t89jR6fSg-sqwOO49W56asg/w400-h231/1-IMG_20201018_125549.jpg" width="400" /></a></div><p></p><p>Take two pickled lemons from the bottle and chop nicely.</p>
<table><tbody>
<tr><td height="400" width="325"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5REE89JOwUA6HHZ9hL_o_3AU4Cyb5ONjNKSKZ1bsXviaFfN5uEI1IudbhL-CyVVp5OG4dM6WDT6J_K1wycZ0wih2Y__DYLjrG6Drv3j3URn9Dx0j8j3ddMAs84pzGq2SlUC_88u9FKSA/s2048/1-IMG_20201018_125716.jpg"><img alt="Lemon Pickle - Vadu Maanga style" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5REE89JOwUA6HHZ9hL_o_3AU4Cyb5ONjNKSKZ1bsXviaFfN5uEI1IudbhL-CyVVp5OG4dM6WDT6J_K1wycZ0wih2Y__DYLjrG6Drv3j3URn9Dx0j8j3ddMAs84pzGq2SlUC_88u9FKSA/w304-h400/1-IMG_20201018_125716.jpg" title="Lemon Pickle - Vadu Maanga style" width="304" /></a></td>
<td height="400" width="325"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMf9d41pWq_ek9wn4OPhGxuuLXRBd7ILUzkOlMjeNycytxqeS41EFnWlPEhDoyvLD54HwTuxgE-dA0VSgiuKyz7gXwxwoyNBQuaGXAxJnLWujAUQOZHvjBmQi7LNwIEEnPPMKC_C2-elc/s2048/1-IMG_20201018_130126.jpg"><img height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMf9d41pWq_ek9wn4OPhGxuuLXRBd7ILUzkOlMjeNycytxqeS41EFnWlPEhDoyvLD54HwTuxgE-dA0VSgiuKyz7gXwxwoyNBQuaGXAxJnLWujAUQOZHvjBmQi7LNwIEEnPPMKC_C2-elc/s320/1-IMG_20201018_130126.jpg" width="300" /></a></td>
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<p>Transfer finely chopped pieces of pickled lemon into the bowl containing other ingredients. </p><p>Add mustard powder and fenugreek powder.</p><p>Now heat a kadai with oil on a stove over medium heat.</p><p>Crackle mustard seeds once oil starts fuming and then add asafoetida powder.</p><p>Turn off the stove immediately.</p><p>Cool down to room temperature.</p><p>Then pour the tempered mustard seeds with oil over the chopped ingredients in the bowl.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSAG9BtdCS46GDAsFwRWl-L71tKjmnLBDFS-6FUhI3piJ45Zdr0LmFVfepyQNP3GXwk6alP5BHjEVFjWx8ret-fIU6WGMXr850EWvFhCysyzZHxz854_Fc6w_Ti-MypmBA45E_ZFk89A/s2048/1-IMG_20201018_131207.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1844" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSAG9BtdCS46GDAsFwRWl-L71tKjmnLBDFS-6FUhI3piJ45Zdr0LmFVfepyQNP3GXwk6alP5BHjEVFjWx8ret-fIU6WGMXr850EWvFhCysyzZHxz854_Fc6w_Ti-MypmBA45E_ZFk89A/w400-h360/1-IMG_20201018_131207.jpg" width="400" /></a></div><p></p><p>Combine well using clean and dry spoon.</p><p>Mm... Ah! crunchy mixed vegetable lemon pickle is ready to relish.</p>
<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnACcVsl4kku3P6VVZlAZVvl8e3zCAHKw_6ivxbZ6ip99GitItwlbHKtjNCVadv6Z1sz7Lb-EWkAScfo8bEI09FqvFPLu5gEfioYYFRX4NTgnvG-Pw9VDXMyqKefM2ZobnwvllwlHyks/s2048/1-IMG_20201018_134943.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1827" data-original-width="2048" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnACcVsl4kku3P6VVZlAZVvl8e3zCAHKw_6ivxbZ6ip99GitItwlbHKtjNCVadv6Z1sz7Lb-EWkAScfo8bEI09FqvFPLu5gEfioYYFRX4NTgnvG-Pw9VDXMyqKefM2ZobnwvllwlHyks/w400-h356/1-IMG_20201018_134943.jpg" width="400" /></a></div><br />
<p>Store in a clean and dry glass bottle. It will be good for three to four days at room temperature.</p><p>If the mixed vegetable pickle is saved in a fridge, it will be good for a week to 10 days.</p><p>The pickle loses its crunchiness as the day passes.</p><p>It is advisable to consume the pickle within a week.</p>
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<tr><td height="330" width="325"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu5ZnFfULsiivsbAVgLoxeMmoEz-cWxh-F97frpPPQZEs9oLSoLDGuu1Yk4b3rBkGvlcjKT_8xEL5RP8tAxxWXsnXfNQXYN-Zqhtd0Q2CSl8JGOHuh_gQF6T88DRVqk5O8zxo60lLfrM/s2048/1-IMG_20201018_143935.jpg"><img height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu5ZnFfULsiivsbAVgLoxeMmoEz-cWxh-F97frpPPQZEs9oLSoLDGuu1Yk4b3rBkGvlcjKT_8xEL5RP8tAxxWXsnXfNQXYN-Zqhtd0Q2CSl8JGOHuh_gQF6T88DRVqk5O8zxo60lLfrM/s320/1-IMG_20201018_143935.jpg" width="320" /></a></td>
<td height="330" width="325"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbM86BPR4Ugcc9mV6TNuUxOMNjKTk22kG122WCHD5eTMz2bq4JziIAiQQgwo-yghxhbCkxiaX8dwtpPuOKkegIP4JK1DNDqHYvokpP2pU7CloPxdu2wBG3Vw_EQiwGNiFwyrrGn6JpfVY/s2048/1-IMG_20201018_144035.jpg"><img height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbM86BPR4Ugcc9mV6TNuUxOMNjKTk22kG122WCHD5eTMz2bq4JziIAiQQgwo-yghxhbCkxiaX8dwtpPuOKkegIP4JK1DNDqHYvokpP2pU7CloPxdu2wBG3Vw_EQiwGNiFwyrrGn6JpfVY/s320/1-IMG_20201018_144035.jpg" width="320" /></a></td>
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<b><span style="color: red; font-size: large;">Other pickle recipes you might like to try</span></b><br />
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</td>
<td height="100" width="122"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/07/ponderosa-lemon-pickle.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Ponderosa Lemon Pickle [ Citron pickle ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FZyYfsE2GVEjQwQDdEd3kmjzgA-2RJdj71mCjOMVEuqlFj5_UIuGH8hcVB15ryKMqfa7rmbRKldkqH0OxtTj5N4Qig4jyna2BaFbZeucyRV9N1jitsnoqCD26sZUsyF6y9HMrUmPjEo/s640/1-IMG_20200630_140931.jpg" title="Ponderosa Lemon Pickle [ Citron pickle ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ponderosa Lemon Pickle [ Citron pickle ]</td></tr>
</tbody></table>
</td>
</tr>
</tbody></table>
<br />
<b style="font-size: x-large;"><a href="https://kalakkalsamayal.blogspot.com/2013/10/recipe-index.html" target="_blank">Recipe Index</a></b><br />
<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-74892180499849914322020-10-10T23:21:00.001+05:302020-10-10T23:26:10.499+05:30Varagu_Spicy_Bread<p><b> #VaraguSpicyBread #KodoMilletSpicyBread :</b></p><p><b>#Varagu</b> Or <b>#Varagarisi</b> is called <b>#KodoMillet </b>in English.</p><p>It is called <b>#Arka</b> in Kannada and <b>#Kodon</b> or <b>Kodri</b> in Hindi.</p><p>The scientific name is <b><i>Paspalum scrobiculatum</i></b>.</p><p>#Varagu is gluten free and non acid forming food just like any other millet.</p><p>The nutrients present in 100 gm of varagu is as follows :</p><p>Protein 8.3 g, Fiber 9.0 g, minerals 2.6 g, Iron 0.5 mg and Calcium 27 mg.</p><p>To know further go to <b><a href="https://en.wikipedia.org/wiki/Paspalum_scrobiculatum" target="_blank">Kodo Millet</a></b>.</p><p>Previously I have used onion and prepared spicy masala by sauteing the ingredients in a kadai.</p><p>Here I have just made a masala mix by combining all the ingredients in a blender and added it to make the dough.</p><p>The millet has to be soaked for a minimum of two hours before cooking to reap the complete health benefits. And also soaking the millet before cooking helps the body to absorb its nutrients well.</p><p>The dough has to be allowed to stand for a minimum of 6 - 8 hours to ferment. So pre-planning is necessary and the process has to begin well in advance.</p><p><b>There are three stages involved in the making of spicy bread</b></p><p>1. Soaking and grinding :</p><p><b>#Varagu [ #KodoMillet ]</b> has to be soaked for two hours. A small quantity of cooked varagu is required to make batter. The soaked varagu and cooked varagu are ground together using a mixer grinder into a smooth batter. The batter should be thick just like <b><a href="https://kalakkalsamayal.blogspot.com/2012/11/idly-maavu-batter-for-idly-idly-dough.html" target="_blank">idli maavu</a></b> consistency and transferred into a vessel. </p><p>2. Fermentation of the batter :</p><p>Sugar, curd and salt are mixed with the batter and allowed to stand for 6 - 8 hours or the whole night. </p><p>3. Combining fermented batter and ground masala to make the dough. Then steam cooking it in an idli pot.</p><p><b>Kindly keep in mind the time involved before beginning to make varagu [ Kodo millet ] spicy bread:</b></p><p>Soaking Time : 2 hours</p><p>Fermentation Time : 6 - 8 hours</p><p>Masala preparation : 5 mins</p><p>Steam cooking time : 15 - 18 mins</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaArASwZQv5ttAK_7rnnpK9vxts4whAB6ShWHN1UGC80It21PG5x8_LpoBEpQ5YpzFSwsi7bYMJ1o2aNWKSH18pEGhLLwikJ53iiqV9evYGP7m1xhgFev9Fkh7xO3miv4sTtXm9fGbmqg/s2048/1-IMG_20200927_102735.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Varagu spicy Bread [ Kodo millet spicy bread ]" border="0" data-original-height="1495" data-original-width="2048" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaArASwZQv5ttAK_7rnnpK9vxts4whAB6ShWHN1UGC80It21PG5x8_LpoBEpQ5YpzFSwsi7bYMJ1o2aNWKSH18pEGhLLwikJ53iiqV9evYGP7m1xhgFev9Fkh7xO3miv4sTtXm9fGbmqg/w640-h468/1-IMG_20200927_102735.jpg" title="Varagu spicy Bread [ Kodo millet spicy bread ]" width="640" /></a></div><p></p>
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<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">1 cup</td><td>Varagu or Varagarisi [ Kodo millet ]</td></tr>
<tr><td width="200">3 Tbsp</td><td>Cooked Varagu [ Kodo millet ]</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Salt [ adjust ]</td></tr>
<tr><td width="200">5 Tsp</td><td>Sugar [ adjust ]</td></tr>
<tr><td width="200">2 - 3 drops</td><td>Curd</td></tr>
<tr><td width="200">1/4 Tsp</td><td>Baking soda</td></tr>
<tr><td width="200">1/4 Cup</td><td>Carrot grated</td></tr>
<tr><td width="200">1/4 Cup</td><td>Green gram sprouts [ optional ]</td></tr>
<tr><th align="left">To Grind coarsely :</th></tr>
<tr><td width="200">10 - 12</td><td>Black pepper</td></tr>
<tr><td width="200">1 - 2</td><td>Green chilly</td></tr>
<tr><td width="200">1 Tsp</td><td>Cumin seeds</td></tr>
<tr><td width="200">1 Tsp</td><td>Fennel seeds [ saunf ]</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Coriander seeds</td></tr>
<tr><td width="200">1/4 in. piece</td><td>Cinnamon</td></tr>
<tr><td width="200">1</td><td>Star Anise</td></tr>
<tr><td width="200">3</td><td>Cloves</td></tr>
<tr><td width="200">8 - 10</td><td>Curry leaf</td></tr>
<tr><td width="200">2 - 3 Tsp</td><td>Coriander leaf chopped</td></tr>
<tr><td width="200">1 Tsp</td><td><b><a href="https://kalakkalsamayal.blogspot.com/2013/10/preserving-pudina.html" target="_blank">Pudina dried [ Mint dried ]</a></b></td></tr>
<tr><td width="200">1/4 Cup</td><td>Karpooravalli</td></tr>
<tr><td width="200">2 - 3 pods</td><td>Garlic</td></tr>
<tr><td width="200">1/2 inch</td><td>ginger</td></tr>
<tr><td width="200">1/4 inch</td><td>turmeric tuber*</td></tr>
</tbody></table>
<br />
<p>Gingelly oil [ sesame/til oil ]/ghee to apply</p><p>* If Turmeric tuber is not available then 1/4 Tsp of turmeric powder can be used.</p><p>The amount of curry leaf, coriander leaf, pudina and karpooravalli can be adjusted according to availability.</p><p><b>Method :</b></p><p>If I have planned to make spicy bread for breakfast, then I have to start the preparation the previous day evening itself.</p><p> <b>Previous Day Evening :</b></p><p>Take 1 cup of Varagu [ Kodo millet ] in a big vessel. Rinse once with water and then add enough water to soak it.</p><p>Take 1 Tbsp of Varagu [ Kodo millet ] in a small cup and rinse once. Add 2 Tbsp of water.</p><p>Allow to stand for 1 hour. After an hour pressure cook using a cooker over high flame for a whistle and then reduce the heat and cook for 7 minutes. Open the cooker only after it ran out of steam.</p><p>After two hours combine soaked Varagu [ Kodo millet ] and </p><p>cooked Varagu [ Kodo millet ] in a mixer grinder jar.</p><p>Grind into a smooth batter adding little water.</p><p>The batter should be of <b><a href="https://kalakkalsamayal.blogspot.com/2012/11/idly-maavu-batter-for-idly-idly-dough.html" target="_blank">idli maavu</a></b> consistency.</p><p>Transfer into a big vessel. </p><p>There should be enough space above the surface of the batter </p><p>as the volume would increase due to fermentation.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOedLdesASRbE6MuGXG1GGFbO30myeqXuY2-zf-ZqngB0CypUG5dRtqNkmSJsJ5OKHQN8WSAheIKV_IYMxLwcbI2sMZUb3oqzQWD0FVopW8Fjm3hHMi0oTZpFgGjZStLDfl4rDoiUYSA/s2048/1-IMG_20200926_214236.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1928" data-original-width="2048" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOedLdesASRbE6MuGXG1GGFbO30myeqXuY2-zf-ZqngB0CypUG5dRtqNkmSJsJ5OKHQN8WSAheIKV_IYMxLwcbI2sMZUb3oqzQWD0FVopW8Fjm3hHMi0oTZpFgGjZStLDfl4rDoiUYSA/w400-h376/1-IMG_20200926_214236.jpg" width="400" /></a></div><p></p><p>Add sugar, salt and curd. </p><p>Mix well and close the vessel with a lid. </p><p>Keep the vessel at a warm place in the kitchen to aid the fermentation.</p><p><b>The next day morning :</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCXx6lRnhMjciDuoZ2znI5r-Fz4r6f9odRHLknFoMC8Xg2OKlnlSyfl1V-x7-uNv12kuSpHtC-SfW-X1Clqi-y136cS6SJa1R3DiTKbkWU4fIp0lET8BbxqxETZUfeUvTqp7ernuOngo/s2048/1-IMG_20200927_092933.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1607" data-original-width="2048" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCXx6lRnhMjciDuoZ2znI5r-Fz4r6f9odRHLknFoMC8Xg2OKlnlSyfl1V-x7-uNv12kuSpHtC-SfW-X1Clqi-y136cS6SJa1R3DiTKbkWU4fIp0lET8BbxqxETZUfeUvTqp7ernuOngo/w400-h314/1-IMG_20200927_092933.jpg" width="400" /></a></div><p></p><p>In the morning the batter would have fermented and raised up in volume.</p><p>Take all the ingredients necessary to make spicy masala in a mixie jar.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3I7IN-Y7QVtX9MRJTb1O-j457A9O3nLDwspclfiRX_e927L925VfXCd1EFint8EXPUFNiA7aDB_3QTSBFPYY3_vzG9syXh5h3lxAuGVkI5lHYIGeairKnGpCb2fRfzFZIL_qE1qP1bU/s2048/1-IMG_20200927_093354.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1790" data-original-width="2048" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3I7IN-Y7QVtX9MRJTb1O-j457A9O3nLDwspclfiRX_e927L925VfXCd1EFint8EXPUFNiA7aDB_3QTSBFPYY3_vzG9syXh5h3lxAuGVkI5lHYIGeairKnGpCb2fRfzFZIL_qE1qP1bU/w400-h350/1-IMG_20200927_093354.jpg" width="400" /></a></div><p></p><p>Grind coarsely and transfer into the vessel containing varagu batter.</p><p>Add grated carrot and green gram sprouts also into the vessel.</p><p>Mix well and adjust salt.</p><p>Add baking soda and crushed black pepper. Mix well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCJdrMZP2C-B4UWwzHamgbQez5HvBlJbeFiyNBGcvPd88OkiI5PXv_8iwYP1fMiDb0Gk_Upl9lyZvOkFf8_-CLPDsIR2Wd6fxDOBHiU2O3p3DsCUdRP8Zoero8Kaz5-o7Q7X87Z8Ccq4/s2048/1-IMG_20200927_094750.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2044" data-original-width="2048" height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCJdrMZP2C-B4UWwzHamgbQez5HvBlJbeFiyNBGcvPd88OkiI5PXv_8iwYP1fMiDb0Gk_Upl9lyZvOkFf8_-CLPDsIR2Wd6fxDOBHiU2O3p3DsCUdRP8Zoero8Kaz5-o7Q7X87Z8Ccq4/w400-h399/1-IMG_20200927_094750.jpg" width="400" /></a></div><p></p>
<p><b>Steam cooking :</b></p><p>Grease shallow plate/container with oil.</p><p>Pour in prepared dough into the greased plate/container till 3/4 of its height and tap gently to evenly spread the dough.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8yAqFOsccTHSfRAMxOSvySwsmrF3ISIz0_-TmWuwZH-xrDnY_iKU-e1M3u026jziN71rDjfqRyQtqxw_8RQOlDfGFr6tqgPOKSoUe-x1KXGh6zTS_7QGmpb3io36XSH5WFhJEJQC1F4/s2048/1-IMG_20200927_100304.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1538" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8yAqFOsccTHSfRAMxOSvySwsmrF3ISIz0_-TmWuwZH-xrDnY_iKU-e1M3u026jziN71rDjfqRyQtqxw_8RQOlDfGFr6tqgPOKSoUe-x1KXGh6zTS_7QGmpb3io36XSH5WFhJEJQC1F4/w400-h300/1-IMG_20200927_100304.jpg" width="400" /></a></div><p></p><p>Heat Idli pot with 3 cups of water on a stove over high flame. Place the steamer plate inside the idli pot.</p><p>Place the plate containing dough over the steamer plate inside the idli pot.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX05FOo6-HklRhdwZzDecOD-V2h_Pd2j32F-Xu_6j2VIVqhGn3Klg1oKiBGiJfnqkiIlVIdh65-OmjrcSHlAuQOkg06t8mnZG_Gz7yKOCxNKugf-IHrSME5ur7mDzPVeqlYxaQn0u1UkE/s2048/1-IMG_20200927_100349.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1548" data-original-width="2048" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX05FOo6-HklRhdwZzDecOD-V2h_Pd2j32F-Xu_6j2VIVqhGn3Klg1oKiBGiJfnqkiIlVIdh65-OmjrcSHlAuQOkg06t8mnZG_Gz7yKOCxNKugf-IHrSME5ur7mDzPVeqlYxaQn0u1UkE/w400-h303/1-IMG_20200927_100349.jpg" width="400" /></a></div><p></p><p>Close the idli pot and cook for 12 - 15 minutes.</p><p>After 14 minutes insert a clean and dry knife from the top through the bread. </p><p>If the knife comes out clean then the bread is ready.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkknuPtEF-XDVPcZAabUTMIxBA0xo37zK9wX2ozo5yb-bgB2Zm4DGtE_WVSgkr7lOTN_OC2EQVo0ebgcgdC6jf5dl89lPcg4NsrNxAhnQeq2xlWCz1Gn12s_wjjV4EUuvnrDGxY1t04c/s2048/1-IMG_20200927_102231.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Varagu spicy Bread [ Kodo millet spicy bread ]" border="0" data-original-height="1699" data-original-width="2048" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkknuPtEF-XDVPcZAabUTMIxBA0xo37zK9wX2ozo5yb-bgB2Zm4DGtE_WVSgkr7lOTN_OC2EQVo0ebgcgdC6jf5dl89lPcg4NsrNxAhnQeq2xlWCz1Gn12s_wjjV4EUuvnrDGxY1t04c/w400-h331/1-IMG_20200927_102231.jpg" title="Varagu spicy Bread [ Kodo millet spicy bread ]" width="400" /></a></div><p></p><p>Take out the plate from the idli pot.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaArASwZQv5ttAK_7rnnpK9vxts4whAB6ShWHN1UGC80It21PG5x8_LpoBEpQ5YpzFSwsi7bYMJ1o2aNWKSH18pEGhLLwikJ53iiqV9evYGP7m1xhgFev9Fkh7xO3miv4sTtXm9fGbmqg/s2048/1-IMG_20200927_102735.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Varagu spicy Bread [ Kodo millet spicy bread ]" border="0" data-original-height="1495" data-original-width="2048" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaArASwZQv5ttAK_7rnnpK9vxts4whAB6ShWHN1UGC80It21PG5x8_LpoBEpQ5YpzFSwsi7bYMJ1o2aNWKSH18pEGhLLwikJ53iiqV9evYGP7m1xhgFev9Fkh7xO3miv4sTtXm9fGbmqg/w640-h468/1-IMG_20200927_102735.jpg" title="Varagu spicy Bread [ Kodo millet spicy bread ]" width="640" /></a></p><p>If the knife comes out with dough sticking to it then cook for another 3 - 5 minutes.</p><p>The time taken to cook the dough depends on the volume of the dough filled in the plate/container.</p><p>In the same way steam cook rest of the dough in batches.</p><p>Apply 2 -3 drops of ghee/gingelly oil over the surface of the bread to avoid drying up.</p><p>Wait for five minutes to cool down considerably.</p><p>Cut into pieces.</p><p><img alt="Varagu spicy Bread [ Kodo millet spicy bread ]" border="0" data-original-height="1939" data-original-width="2048" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklSLaPyOzmV5uG5zh0CThTBIWhJiTPenC4axZUd5o_f86yp6KqjFYDXRDqbxbnDgObE5DGLERIJeAo6UfVCDs5_FQf5dHn09ChO5dlS_4eOcA6IJ5mDJUgQooNVXYwwEH2nm3JQgUyZg/w640-h606/1-IMG_20200927_103329.jpg" title="Varagu spicy Bread [ Kodo millet spicy bread ]" width="640" /></p><p>Tasty N spicy <b>Varagu spicy bread</b> is ready to relish.</p><p></p><p>Enjoy your breakfast!!</p><p>No need of any <b><a href="https://kalakkalsamayal.blogspot.com/2015/05/gravy-side-dish.html" target="_blank">side dish</a></b> or <b><a href="https://kalakkalsamayal.blogspot.com/2015/05/chutney.html" target="_blank">chutney</a></b>.</p><p>It can also be enjoyed either hot or cold as an evening snack with hot coffee.</p><p><b><span style="color: red;">Note :</span></b></p><p>Heat a kadai with a teaspoon of gingelly oil [ til/sesame oil ].</p><p>Crackle mustard seeds once oil starts fuming and add teared curry leaves, immediately turn off the stove.</p><p>Pour the tempering over the prepared <b>varagu spicy bread</b> to enhance its flavor a little bit more!!</p><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBblLtc1l2T9JQ-tk93AvgmPwmIKxdoNzvtDCQB_eYX3JUolzcoJCrtsfzOHc_O-5YhpiLar-0tHwnV7gZDnRxb7w-KbgQBcA5xTQdSnQvUMZlrwOn_fwQdJIko1b-A6YqA3TYd4ehClE/s2048/1-IMG_20200927_140654.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Varagu spicy Bread [ Kodo millet Spicy bread ]" border="0" data-original-height="2048" data-original-width="1926" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBblLtc1l2T9JQ-tk93AvgmPwmIKxdoNzvtDCQB_eYX3JUolzcoJCrtsfzOHc_O-5YhpiLar-0tHwnV7gZDnRxb7w-KbgQBcA5xTQdSnQvUMZlrwOn_fwQdJIko1b-A6YqA3TYd4ehClE/w602-h640/1-IMG_20200927_140654.jpg" title="Varagu spicy Bread [ Kodo millet Spicy bread ]" width="602" /></a></div><br />
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<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://kalakkalsamayal.blogspot.com/2014/11/samai-coconut-payasam.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Samai Arisi Thaengai Payasam [ Little millet Coconut Payasam ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhKRDRgk4f3gvrN75O61qmkoLclftx9D1c3yYvuXYdpdSqgDSSjVX9n9Fdj6zFSL9ReRG9ZmkUsfCZEVDEel6jwy4y4yxpVMUxfmbGJuxOKzmDQ-TGeZubrQDKke7LGWn72hJCqpdf74/s1600/1-DSCN7916.JPG" title="Samai Arisi Thaengai Payasam [ Little millet Coconut Payasam ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Samai Arisi Thaengai Payasam</span></td></tr>
</tbody></table>
</td>
</tr>
<tr>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/09/kuthiraivaalispicybread.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Kuthiraivaali spicy bread [ Barnyard millet spicy bread ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQi2qPoRkWk2tftjnhgHk-GWLrcyx9gY2Jwp4EqkRkGjBYr4u063coCqoKBCBZgOjaG-wgFppCbF4W125_yojNvqpwpnTa22dcZzNbDg8NSOlqtILKvoJ4s9P1Ydv0zp0kujJPyz-mhg/w400-h378/1-IMG_20200902_110416-001.jpg" title="Kuthiraivaali Spicy bread [ Barnyard millet Spicy bread ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Kuthiraivaali Spicy bread [ Barnyard millet bread ]</span></td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/02/kuthiraivali-spinach-pancake.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Kuthiraivaali pasalai adai [ Barnyard millet spinach pancake ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJoeGGNxggV234f0tUHX1abBtFgHGqBY9cEw4ZkzEi4F5sDE_L5gC4FBdDYjYohHeokWq658K45c-Kh9kSOxRey6FrPU142JuWjyefzc1yRqykvxHjYMZylIJQ9LN6-6SQ9N7ORKRGw8o/s640/1-IMG_20200213_205216.jpg" title="Kuthiraivaali pasalai adai [ Barnyard millet spinach pancake ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Kuthiraivaali pasalai adai [ Barnyard millet spinach pancake ]</span></td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2014/11/samai-methy-pancake.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Samai Venthaya keerai Pancake [ Little millet Methy Pancake ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpbRWXBNC3UDNBMqyUouNSltseqcpkckBJ4Ti2-OCeLGODTfG3JyvXC4k-KmHoWmJboxw_922wNi1fHBl8_ReN3cCv-YRZX5Cvnr4qtyrFLRgYkpVPLVsRwkZ3eH7kEATQVV9DTZIyx4/s640/1-DSCN7928.JPG" title="Samai Venthaya keerai Pancake [ Little millet Methy Pancake ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Samai Methy Pancake [ Little millet methy pancake ]</span></td></tr>
</tbody></table>
</td>
</tr>
</tbody></table>
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<span style="color: #38761d; font-size: large;"><b>For other Varagu Recipes</b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2015/05/kodo-millet-varagu-varagarisi.html" target="_blank">Varagu - Kodo Millet Recipes</a></b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b>For spicy accompaniments</b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2015/05/chutney.html" target="_blank">Chutney Recipes</a></b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b>Ideas for breakfast and dinner</b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2014/08/tiffin.html" target="_blank">Tiffin Recipes</a></b></span><br />
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<p><br /></p>Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-45739550537138655102020-10-06T12:35:00.001+05:302020-10-06T12:35:18.983+05:30Browntop_Millet_Paruppu_Payasam<div class="separator"><b> #BrowntopMilletParuppuPayasam :</b></div><p>#The other name of <b>#BrowntopMillet</b> is <b>#AmericanMillet</b>.</p><p>It is called <b>#KulaSamai or Palapul in Thamizh</b>.</p><p><b>#BrownTopMillet</b> is scientifically known as <b><i>Brachiaria ramosa</i></b> or <b><i>Urochloa ramosa</i></b>. <br /></p><p>It is called </p><p><b>Pedda sama or korle in Kannada</b></p><p>The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :<br />per 100 gm of Brown top millet contains<br /><br />11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium. <br /><br />The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.</p><p>Browntop millet has a distinct aroma and tastier than normal rice.<br /><br />Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.</p><p>For more details</p><p><b><a href="https://kalakkalsamayal.blogspot.com/2020/09/browntopmillet.html" target="_blank">Browntop Millet [ Kulasamai ]</a></b></p><p>Split green gram has to be roasted in a kadai till golden brown. Then soaked browntop millet [ Kulasamai ] and roasted green gram have to be cooked in a pressure cooker. The cooked browntop millet [ Kulasamai ] and lentil, ground coconut mixture and jaggery are combined together and cooked over slow fire till it attains porridge consistency.<br /><br />Preparation time : 5 minutes<br />Pressure Cooking time : 10 minutes<br />Cooking time for payasam : 10 - 15 minutes<br />Quantity : 2 cups approx.</p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBSRVKwKbMk0eW1MLgO_GPxpArXlnuog8q6NmurJNNDEWbEg2A9KfNgisn2vCxd60vBifxQacpK6xQrz5lPOnC3diGXnEcKVuxAy4HjPQ0IKIRpRkLzA8v6QJ99IHpo482-IqSOQz6mY/s2048/1-IMG_20200918_191253.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Browntop millet paruppu payasam" border="0" data-original-height="1226" data-original-width="2048" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBSRVKwKbMk0eW1MLgO_GPxpArXlnuog8q6NmurJNNDEWbEg2A9KfNgisn2vCxd60vBifxQacpK6xQrz5lPOnC3diGXnEcKVuxAy4HjPQ0IKIRpRkLzA8v6QJ99IHpo482-IqSOQz6mY/w640-h384/1-IMG_20200918_191253.jpg" title="Browntop millet paruppu payasam" width="640" /></a><br />
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<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">1/4 Cup</td><td>Browntop millet [ Kulasamai ]</td></tr>
<tr><td width="200">1 Tbsp</td><td>Split green gram [ Moong dal ]</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Bengal gram [ optional ]</td></tr>
<tr><td width="200">1/3 Cup</td><td>Jaggery</td></tr>
<tr><td width="200">1 pinch</td><td>Salt</td></tr>
<tr><th align="left">Ingredients To Grind :</th></tr>
<tr><td width="200">2 Tbsp</td><td>Coconut scrapings</td></tr>
<tr><td width="200">3</td><td>Cashew nut</td></tr>
<tr><td width="200">2</td><td>Almond</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Khus khus [ poppy seed ]</td></tr>
<tr><td width="200">2</td><td>Cardamom</td></tr>
<tr><td width="200">1 </td><td>Clove</td></tr>
<tr><td width="200">small piece</td><td>Nutmeg</td></tr>
</tbody></table>
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<p>1 Tsp of Sara paruppu [ Chironji /charoli ] and almond pieces to garnish</p><p>If sara paruppu is not available, then almond shavings or ghee fried cashew nuts or ghee fried dried grapes [ kismis ] can be used for garnishing.<br /><br /><b>Method :</b><br />Take browntop millet in a small vessel and rinse once.</p><p>Add 1/2 cup of water and soak for two hours.</p><p>Heat a kadai on a stove over slow flame.<br />Dry roast split green gram and bengal gram [ chick pea ] till golden color. Turn off the stove.</p><p>Take roasted lentils in a small bowl and add 2 1/2 Tbsp of water.</p><p>Now keep the bowls containing soaked browntop millet and roasted green gram one over the other in a pressure cooker and cook on HIGH flame for a whistle. Then reduce the flame and cook for 8 minutes.</p><p>Wait till the cooker ran out of steam.</p><p>[ Note : The soaked browntop millet and roasted lentils can also be pressure cooked together. ]</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_5OmmZQICDtUZ374RR5kklZBukubMVhjOZu4BQifr6SoQayD9zJkmIkY4vH9PGW-yckiDEOnpHbJGUccy9Dk7_jx2jfCvNbBfvg-mGZ33_dpIxb2YpOJZwZGnycu7Jiq5vx_pZiN_Y4/s2048/1-IMG_20200918_131414.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1378" data-original-width="2048" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_5OmmZQICDtUZ374RR5kklZBukubMVhjOZu4BQifr6SoQayD9zJkmIkY4vH9PGW-yckiDEOnpHbJGUccy9Dk7_jx2jfCvNbBfvg-mGZ33_dpIxb2YpOJZwZGnycu7Jiq5vx_pZiN_Y4/w400-h269/1-IMG_20200918_131414.jpg" width="400" /></a></div><p></p><p>Meanwhile combine all the ingredients to grind in a mixie jar.<br />Grind into a smooth paste adding enough water.<br />Transfer into a bowl and set aside.<br /><br />Dissolve jaggery in 1/2 cup of hot water.<br />Strain through a tea filter to remove impurities.<br />Set aside.</p><p>Take cooked browntop millet and lentil in a big vessel. Add 3/4 cup of water and a pinch of salt and heat over medium flame. Allow to simmer for 5 minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QKdFXEIej0ZJ-YPoMJrPmyWLwTljxHffjA8Tv4Vdht2WbbrINGtGWg3HT3TSWMdEAyhkFEPpJwluAB9Fv3dgha7tS7854E3ykr8ScPZomkjvCF-hn6Rm0AgXDs_wfAlGKS1FmBZpnrs/s2048/1-IMG_20200918_190253.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="2019" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QKdFXEIej0ZJ-YPoMJrPmyWLwTljxHffjA8Tv4Vdht2WbbrINGtGWg3HT3TSWMdEAyhkFEPpJwluAB9Fv3dgha7tS7854E3ykr8ScPZomkjvCF-hn6Rm0AgXDs_wfAlGKS1FmBZpnrs/w394-h400/1-IMG_20200918_190253.jpg" width="394" /></a></div><p></p><p>Then add coconut paste and mix well and let it be on slow flame for 3 minutes.<br />Now add jaggery water and stir well.<br />Allow to simmer until payasam attains poriidge consistency.<br />Turn off the stove and add garnishing.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9vPmxfhjd1Bq6yPPvYUdkPI9ZhDNC_cBPda4s3ajU5CyKMt1_jJGVpji19AbnX7HsXZGFEM4KeYWKsR5AglRa8uxxkjvvcEjfQ9EQCi_hXC4_FMTglsxKc4FurPTSG_LYex_BqDkGHw/s2048/1-IMG_20200918_190335.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1426" data-original-width="2048" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9vPmxfhjd1Bq6yPPvYUdkPI9ZhDNC_cBPda4s3ajU5CyKMt1_jJGVpji19AbnX7HsXZGFEM4KeYWKsR5AglRa8uxxkjvvcEjfQ9EQCi_hXC4_FMTglsxKc4FurPTSG_LYex_BqDkGHw/w400-h279/1-IMG_20200918_190335.jpg" width="400" /></a></div><p></p><p>Pour into serving bowls and enjoy hot & flavorful tasty payasam with any <b><a href="https://kalakkalsamayal.blogspot.com/2014/09/savory-find-links-to-recipes-of.html" target="_blank">savory</a></b>!!</p>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBSRVKwKbMk0eW1MLgO_GPxpArXlnuog8q6NmurJNNDEWbEg2A9KfNgisn2vCxd60vBifxQacpK6xQrz5lPOnC3diGXnEcKVuxAy4HjPQ0IKIRpRkLzA8v6QJ99IHpo482-IqSOQz6mY/s2048/1-IMG_20200918_191253.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Browntop millet paruppu payasam" border="0" data-original-height="1226" data-original-width="2048" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBSRVKwKbMk0eW1MLgO_GPxpArXlnuog8q6NmurJNNDEWbEg2A9KfNgisn2vCxd60vBifxQacpK6xQrz5lPOnC3diGXnEcKVuxAy4HjPQ0IKIRpRkLzA8v6QJ99IHpo482-IqSOQz6mY/w640-h384/1-IMG_20200918_191253.jpg" title="Browntop millet paruppu payasam" width="640" /></a></div><br />
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<span style="color: #38761d; font-size: large;"><b>For yummy desserts</b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2014/08/dessert.html" target="_blank">Dessert Recipes</a></b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b>For snacks and savories</b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2014/09/savory-find-links-to-recipes-of.html" target="_blank">Savory Recipes</a></b></span><br />
<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-89786661293773634832020-10-02T23:25:00.010+05:302021-01-07T23:41:22.333+05:30Browntop_Millet_Sweet_Bread<p><b>#BrowntopMilletSweetBread :</b></p><p><b>#BrowmntopMillet</b> is also called <b>#AmericanMillet</b>.</p><p>It is known as <b>#Kulasamai</b> or Palapul in Thamizh.</p><p>It is called <b>#Peddasamai</b> or <b>#korle</b> in Kannada.</p><p>The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :<br />per 100 gm of Brown top millet contains<br /><br />11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium. <br /><br />The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.</p><p>Browntop millet has a distinct aroma and tastier than normal rice.<br /><br />Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.</p><p>To know more on Browntop millet</p><p><b><a href="https://kalakkalsamayal.blogspot.com/2020/09/browntopmillet.html" target="_blank">Browntop millet</a></b></p><p>To know more on </p><p><b><a href="https://kalakkalsamayal.blogspot.com/2013/12/millets-special.html" target="_blank">Other Millet varieties</a></b></p><p>Here I am presenting another sweet bread recipe from Browntop millet.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKH2dInaQ89G8VtTXn9lgSjUlYGbcFxRC6yaMK3lEs4wlZTIEWXQCfB35ZTMt5guakNZi0jtn96b7X8SqZHhZ8Jy9A2TUujfPZ7kDGs8TKiz5e2w1yAVKUK3rkLyaONLBN8zNV41UIMLk/s2048/1-IMG_20200915_101216.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Browntop millet sweet bread" border="0" data-original-height="1848" data-original-width="2048" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKH2dInaQ89G8VtTXn9lgSjUlYGbcFxRC6yaMK3lEs4wlZTIEWXQCfB35ZTMt5guakNZi0jtn96b7X8SqZHhZ8Jy9A2TUujfPZ7kDGs8TKiz5e2w1yAVKUK3rkLyaONLBN8zNV41UIMLk/w400-h361/1-IMG_20200915_101216.jpg" title="Browntop millet sweet bread" width="400" /></a></div><p></p><p>The preparation involves two stages</p><p></p><ul><li>Soaking and grinding</li><li>Steam cooking the prepared dough</li></ul><p><b>Soaking Time : 2 hours</b></p><p><b>Preparation Time : 15 - 20 mins</b></p><p><b>Steam cooking Time : 15 - 18 mins</b></p>
<br />
<table><tbody><tr><th align="left">Ingredients :</th></tr>
<tr><td width="220">1/2 Cup + 1 Tbsp</td><td>Browntop millet [ American Millet ]</td></tr>
<tr><td width="220">1/3 Cup</td><td>Coconut scrapings</td></tr>
<tr><td width="220">1/4 Cup</td><td>Jaggery [ adjust ]</td></tr>
<tr><td width="220">1/4 Tsp</td><td>Salt</td></tr>
<tr><td width="220">5 - 6</td><td>Dried Dates [ Raisins ]</td></tr>
<tr><td width="220">5 - 6</td><td>Almond [ optional ]</td></tr>
<tr><td width="220">2 Tsp</td><td>Chironji [ Sara paruppu ]</td></tr>
<tr><td width="220">8 - 10</td><td>Dried grapes [ kismis ]</td></tr>
<tr><td width="220">2 - 3</td><td>Cardamom</td></tr>
<tr><td width="220">a small piece</td><td>Nutmeg</td></tr>
<tr><td width="220">1/4 Tsp</td><td>Cinnamon powder [ optional ]</td></tr>
<tr><td width="220">1 Tsp</td><td>Fennel [ Sounf ]</td></tr>
<tr><td width="220">1 Sachet [ 5 g ]</td><td>Eno Fruit salt</td></tr>
</tbody></table>
<p><br />1/2 Tsp of ghee to grease the steaming vessel/pan.<br /></p><p><b>Method :</b></p><p><b>Soaking and Grinding :</b></p><p>Take 1/2 cup of Browntop millet [ Kulasamai ] in a vessel and wash once with water.</p><p>Soak in water for two hours.</p><p>Take 1 Tbsp of Browntop millet [ Kulasamai ] in a small bowl and rinse it with water once. Soak it with 2 Tbsp of water for 1 1/2 hours. After 1 1/2 hours pressure cook in a cooker for a whistle at HIGH and then reduce the flame to SIM and cook for 7 minutes.</p><p>Take out the cooked Browntop millet [ Kulasamai ] after the pressure cooker ran out of steam. Let it cool down to room temperature.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoz4S_uzxePt1KedxOl8m4n09mEtoWWJrF0-fNvJS24lnMKVaHdT4_WDJIsZXfz5dZRFUSjeG4dwM8NXUtGwJnugUYHWEIx3m-KztbHw5MIBY2mMlNlLJMda9YhQun1xeka9iGuEULHm0/s2048/1-IMG_20200914_135232.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1296" data-original-width="2048" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoz4S_uzxePt1KedxOl8m4n09mEtoWWJrF0-fNvJS24lnMKVaHdT4_WDJIsZXfz5dZRFUSjeG4dwM8NXUtGwJnugUYHWEIx3m-KztbHw5MIBY2mMlNlLJMda9YhQun1xeka9iGuEULHm0/w400-h253/1-IMG_20200914_135232.jpg" width="400" /></a></div><p></p><p>Heat 2 - 3 teaspoon of water in a vessel on slow flame and put in smashed jaggery and dissolve. Turn off once jaggery completely gets dissolved and Strain through a filter to remove impurities. Allow to cool down to normal temperature.</p><p>Take soaked Browntop millet [ Kulasamai ] and <b>2 tablespoon</b> of cooked Browntop millet [ Kulasamai ] in a mixie jar.</p><p>Blend together adding jaggery dissolved water [ Jaggery syrup ].</p><p>Grind into a coarse batter. Transfer into a big vessel. Add 1 - 2 Tsp of water into the mixie jar and clean to get the batter sticking on the inner surface of the jar. Add washed water also into the vessel containing batter. The batter should be of <b><a href="https://kalakkalsamayal.blogspot.com/2012/11/idly-maavu-batter-for-idly-idly-dough.html" target="_blank">idli maavu</a></b> [ Idli batter ] consistency { There is no problem even if the batter becomes slightly watery also }.</p><p>Add salt & Mix well.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmyw62FfhL7NItQVMO38l9i1PbD9kDdVGk4BU7CfyhUv5QF1qrl-YuKh1454UhgLRFzFr-J7N4fheSP2yKSGHmqjYwH9DPr55D2deDrg5HJJ_8h0I4AKmQKMEDh3rFmLDIedCyHI8aXc/s2048/1-IMG_20200914_140027.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmyw62FfhL7NItQVMO38l9i1PbD9kDdVGk4BU7CfyhUv5QF1qrl-YuKh1454UhgLRFzFr-J7N4fheSP2yKSGHmqjYwH9DPr55D2deDrg5HJJ_8h0I4AKmQKMEDh3rFmLDIedCyHI8aXc/s320/1-IMG_20200914_140027.jpg" width="320" /></a></div><br />
<p><b>Preparation of Dough :</b></p><p>Grease a flat bottomed shallow vessel/pan with ghee/oil and keep aside.</p><p>Finely chop dried dates [ raisins ] and set aside.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWnbWHhgSjO-1sdqhJXLjNJ3Cbg_efzWT3BAtHZ07F_hmtpKY-3y_q-iSdvlSils0Fpggrr-a7jMyZZTR720AC1n78kTW6WlrSj826DKG7ln6GXRprC47tIjGDcwEqfAEQF45msPGnu4/s2048/1-IMG_20200914_184519.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1832" data-original-width="2048" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWnbWHhgSjO-1sdqhJXLjNJ3Cbg_efzWT3BAtHZ07F_hmtpKY-3y_q-iSdvlSils0Fpggrr-a7jMyZZTR720AC1n78kTW6WlrSj826DKG7ln6GXRprC47tIjGDcwEqfAEQF45msPGnu4/w400-h358/1-IMG_20200914_184519.jpg" width="400" /></a></div><p></p><p>Take 1 Tsp of sugar, cardamom and nutmeg in a mortar and pound into a smooth powder with pestle.</p><p>Now add fennel, cardamom-nutmeg powder, cinnamon powder [ optional ].</p><p>Keep aside a small amount of chopped dried dates to decorate at the top. Add rest of them into the batter.</p><p>Keep aside chironji [ sara paruppu ] & Almond pieces to sprinkle over the top of the dough.</p><p>Next put in coconut scraping and Mix well.</p><p>The dough should be of <b><a href="https://kalakkalsamayal.blogspot.com/2012/11/idly-maavu-batter-for-idly-idly-dough.html" target="_blank">idli maavu</a></b> [ Idli batter ] consistency.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZplJXqursuo_hPmFeK26E20ztYyLY03GfPSIAUXd7NoqBRNvWqvbb23dcI56UF17TpchlJHTTEoYfNovqbpTMxJ_DSWJ4YArpDetEZNMtWCOKSF6GCQd1tJu193CSZAcJlOWro_8-u_s/s2048/1-IMG_20200914_191331.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1862" data-original-width="2048" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZplJXqursuo_hPmFeK26E20ztYyLY03GfPSIAUXd7NoqBRNvWqvbb23dcI56UF17TpchlJHTTEoYfNovqbpTMxJ_DSWJ4YArpDetEZNMtWCOKSF6GCQd1tJu193CSZAcJlOWro_8-u_s/w400-h364/1-IMG_20200914_191331.jpg" width="400" /></a></div><p></p><p>Finally add Eno fruit salt and mix well. The fruit salt produces lots of air bubbles in the dough and the volume of the dough slightly increases.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1ibS0brOx1wgCXIAnhHu-8WKV2E5n3RkLVM-Tl7B79acQ7zB5RFJ1e4vk9DvzHhLE-kGeOu7tLRBzWJH9Zoga_TsfoEQydqDxo_kJ45yq5gxBvUz5BNgrv-v3xZY3xO0xLxx1UrZ1So/s2048/1-IMG_20200914_191923.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1819" data-original-width="2048" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1ibS0brOx1wgCXIAnhHu-8WKV2E5n3RkLVM-Tl7B79acQ7zB5RFJ1e4vk9DvzHhLE-kGeOu7tLRBzWJH9Zoga_TsfoEQydqDxo_kJ45yq5gxBvUz5BNgrv-v3xZY3xO0xLxx1UrZ1So/w400-h355/1-IMG_20200914_191923.jpg" width="400" /></a></div><p></p><p><b>Steam Cooking the dough :</b></p><p>Heat an idli pot with three cups of water on a stove over high flame. Place the steamer plate in the slot inside the idli pot.</p><p>Pour the prepared dough into the greased vessel and tap gently to spread out evenly.</p><p>Sprinkle chopped dates, broken pieces of Almond, kismis and chironji over the batter.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZIM44JDt0ScvwoVaIqHIuZktkRq_dxnHbQkiVW5qncqvZzWKXZTeRjif-uANMt5ifHWTBL6zY_4hji7mFUUh3I7lOxPuzHGl9VPA3SdsjkHmHXFfMWX2cLJZdn7xjWX34nz5VqPGIJY/s2048/1-IMG_20200914_192302.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1792" data-original-width="2048" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZIM44JDt0ScvwoVaIqHIuZktkRq_dxnHbQkiVW5qncqvZzWKXZTeRjif-uANMt5ifHWTBL6zY_4hji7mFUUh3I7lOxPuzHGl9VPA3SdsjkHmHXFfMWX2cLJZdn7xjWX34nz5VqPGIJY/w400-h350/1-IMG_20200914_192302.jpg" width="400" /></a></div><p></p><p>Place the vessel/pan with dough over the steamer plate once the water starts boiling in the idli pot.</p><p>Close the idli pot with its lid and cook for 15 minutes on HIGH flame.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zIhdAKHwsNy2P8-ETSAnZTsftHqZCrxQeRoTBr7-LjSe2yCW5wxTplGblSgfq3_H_rg9tsNsjB_Zhlxh-6W31wFWqyWDfbYwLn8EbMck3Sekt-m6umzdQ3m2jf9zYfQzR8jR_EwRR4Y/s2048/1-IMG_20200914_192319.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1639" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zIhdAKHwsNy2P8-ETSAnZTsftHqZCrxQeRoTBr7-LjSe2yCW5wxTplGblSgfq3_H_rg9tsNsjB_Zhlxh-6W31wFWqyWDfbYwLn8EbMck3Sekt-m6umzdQ3m2jf9zYfQzR8jR_EwRR4Y/w400-h320/1-IMG_20200914_192319.jpg" width="400" /></a></div><p></p><p>After 15 minutes open the lid.</p><p>Now insert a clean and dry knife or toothpick into the bread.</p><p>If it comes out clean then the bread is ready and remove the vessel from the idli pot.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhLfjM1lg9A4M3qx6V5U60Ps3qkd9oFqV3ktAb4oeNsfSZ6HjTJ6zcdZXHRsdMN_TlVGoXHrJbWUSgDI-R5rLltN0uutyv_0GIyss3Ks6W6H30c7rwmNX4VPROZqjPLKYy72e-dHAFTw/s2048/1-IMG_20200914_193438.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Browntop millet sweet bread" border="0" data-original-height="1463" data-original-width="2048" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhLfjM1lg9A4M3qx6V5U60Ps3qkd9oFqV3ktAb4oeNsfSZ6HjTJ6zcdZXHRsdMN_TlVGoXHrJbWUSgDI-R5rLltN0uutyv_0GIyss3Ks6W6H30c7rwmNX4VPROZqjPLKYy72e-dHAFTw/w400-h286/1-IMG_20200914_193438.jpg" title="Browntop millet sweet bread" width="400" /></a></div><p></p><p>If not, steam cook for another 2 - 3 minutes.</p><p>Remove the steamed bread from the idli pot.</p><p>Keep over the kitchen platform or on a table to cool down. Allow to stand for ten minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKj9iv6hSEU8CXpxL2dzA6YEMS-DvoYbfr_PVtP8-Lmf6sdn0mzMcoYODJtVHyP6lPWYLikujhdhFGNE0rIgLsletyEF4fOZBckeybO8yp-K8LIhDWloUbszO0u7Up-aXtjgJsAGJ-QI/s2048/1-IMG_20200914_193651.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Browntop millet sweet bread" border="0" data-original-height="1797" data-original-width="2048" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKj9iv6hSEU8CXpxL2dzA6YEMS-DvoYbfr_PVtP8-Lmf6sdn0mzMcoYODJtVHyP6lPWYLikujhdhFGNE0rIgLsletyEF4fOZBckeybO8yp-K8LIhDWloUbszO0u7Up-aXtjgJsAGJ-QI/w400-h351/1-IMG_20200914_193651.jpg" title="Browntop millet sweet bread" width="400" /></a></div><p></p><p>After ten minutes slice the prepared bread with a clean and dry knife.</p><p>Tasty and yummy browntop millet sweet bread is ready to relish. Enjoy!!</p><p>The pieces can be stored in an airtight container after cooling down to room temperature.</p><p>The bread remains good for a day.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKH2dInaQ89G8VtTXn9lgSjUlYGbcFxRC6yaMK3lEs4wlZTIEWXQCfB35ZTMt5guakNZi0jtn96b7X8SqZHhZ8Jy9A2TUujfPZ7kDGs8TKiz5e2w1yAVKUK3rkLyaONLBN8zNV41UIMLk/s2048/1-IMG_20200915_101216.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Browntop millet sweet bread" border="0" data-original-height="1848" data-original-width="2048" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKH2dInaQ89G8VtTXn9lgSjUlYGbcFxRC6yaMK3lEs4wlZTIEWXQCfB35ZTMt5guakNZi0jtn96b7X8SqZHhZ8Jy9A2TUujfPZ7kDGs8TKiz5e2w1yAVKUK3rkLyaONLBN8zNV41UIMLk/w400-h361/1-IMG_20200915_101216.jpg" title="Browntop millet sweet bread" width="400" /></a></div><p></p><p><b><span style="color: red;">Note :</span></b></p><p>Add only two tablespoon of cooked browntop millet while grinding batter in the mixie. Otherwise the bread would become sticky. If some left over cooked browntop millet is there then consume it with sambar, rasam or curd.</p><p>The bread can be prepared without adding coconut scrapings also. The same measurement of ingredients holds good.</p><p>Steam cooking time depends on the volume of the dough. </p><p><br /></p>
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<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/08/samai-spicy-masala-bread.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Samai spicy masala Bread [ Little millet Bread ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGoUQZ814BZHsG374Df1T-ZQPyqaDHxptIHJy0THx3XsSOhUZRorJ13wzjitmgPpcM1fNFHhdyG5WHvFMbbj4OfhW9_TT7TWbDdnPenw3y57R-T3L0kqJiA4RGLB1cHkF-6tMdAvIUi4/w640-h440/1-IMG_20200823_101947.jpg" title="Samai spicy masala Bread [ Little millet Bread ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Samai spicy masala Bread <br />[ Little millet Bread ]</span></td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/03/brown-top-millet-bread.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Browntop millet Bread" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pnLECL5OD1RdOSLAxHtYp9hPBMosHBIj0RkIETLpVtCF131tcRGVhI6VWgH11TYake-yhVrFATQ97ZyYgZt0nb7lV1DP5GWNoOe1G0lUMGwsUhoTXwkcR8mKFLdyDAkinZa39LX_Uag/s640/1-IMG_20200328_111409.jpg" title="Browntop millet Bread" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Browntop millet <br />Bread</span></td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2014/11/samai-methy-pancake.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Samai Venthaya keerai Pancake [ Little millet Methy Pancake ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpbRWXBNC3UDNBMqyUouNSltseqcpkckBJ4Ti2-OCeLGODTfG3JyvXC4k-KmHoWmJboxw_922wNi1fHBl8_ReN3cCv-YRZX5Cvnr4qtyrFLRgYkpVPLVsRwkZ3eH7kEATQVV9DTZIyx4/s640/1-DSCN7928.JPG" title="Samai Venthaya keerai Pancake [ Little millet Methy Pancake ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Samai Methy Pancake [ Little millet methy pancake ]</span></td></tr>
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</tr>
</tbody></table>
<br /><div><br /></div><div><b><span style="font-size: large;"><a href="https://kalakkalsamayal.blogspot.com/2013/10/recipe-index.html" target="_blank">Recipe Index</a></span></b></div><div><br /></div><div><br /></div>Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com1tag:blogger.com,1999:blog-3494938909938816033.post-56128058982534911952020-09-30T18:27:00.002+05:302021-01-04T00:25:00.070+05:30Browntop_Millet_Pongal<p><b> #BrowntopMilletPongal :</b></p><p><b>#BrowntopMillet</b> is called <b>#Kulasamai</b> in Thamizh.</p><p>It is also known by name <b>#AmericanMillet</b>.</p><p><b>#BrownTopMillet</b> is scientifically known as <b><i>Brachiaria ramosa</i></b> or <b><i>Urochloa ramosa</i></b>. <br /></p><p>It is called </p><p><b>Pedda sama or korle in Kannada <br />Kula samai or Pala pul in Tamil.</b><br /></p><p>Markra, Murat in Hindi<br />Andu Korralu, Eduru gaddi in Telugu</p><p>Chama pothaval in Malayalam</p><p>The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :<br />per 100 gm of Brown top millet contains<br /><br />11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium. <br /><br />The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.</p><p>Browntop millet has a distinct aroma and tastier than normal rice.<br /><br />Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.</p><p><b><span style="color: #cc0000; font-size: large;">To know more on Millet :</span></b></p><p><span style="color: #93c47d; font-size: large;"><b><a href="http://millets.wordpress.com/millets/">Millet</a></b></span><br /><span style="color: #93c47d; font-size: large;"><br /></span><span style="color: #93c47d; font-size: large;"><b><a href="https://millets.wordpress.com/health/proximate-composition-of-small-millets-wheat-and-rice-per-100g/" target="_blank">Nutrients of Millet</a></b></span></p><p>The first dish I made out of American millet was Pongal. But I didn't click photos then. So it took so long to write this recipe.</p><p>Rinse and soak browntop millet 2 hours before to reap its nutritional benefits.</p><p>Preparation Time : 5 - 10 mins</p><p>Cooking Time : 15 mins</p><p>Quantity prepare : 2 1/2 Cup approx.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsGNQn8xkMxKzKTnOP89POfK5Uh6l102SirP-eqSeHqxoRF48eQCc3zp-3dp1SrI-qerHOpS16RDb7MWL4KZBSxEokij2rp4ilk2ooKX2b920wcgkORILDvIf7kXubH16xIS-SWn9zIA/s2048/1-IMG_20200929_100526.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Browntop millet Pongal [ Kulasamai pongal ]" border="0" data-original-height="1794" data-original-width="2048" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsGNQn8xkMxKzKTnOP89POfK5Uh6l102SirP-eqSeHqxoRF48eQCc3zp-3dp1SrI-qerHOpS16RDb7MWL4KZBSxEokij2rp4ilk2ooKX2b920wcgkORILDvIf7kXubH16xIS-SWn9zIA/w400-h350/1-IMG_20200929_100526.jpg" title="Browntop millet Pongal [ Kulasamai pongal ]" width="400" /></a></div><p></p>
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<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">3/4 Cup</td><td>Browntop millet</td></tr>
<tr><td width="200">1/4 Cup</td><td>Green gram split</td></tr><tr><td width="200">1/4 Tsp</td><td>Fenugreek [ optional ]</td></tr>
<tr><td width="200">1 Tsp</td><td>Black Pepper</td></tr>
<tr><td width="200">1 1/2 Tsp</td><td>Cumin seeds</td></tr>
<tr><td width="200">1 Tsp</td><td>Ginger finely chopped</td></tr>
<tr><td width="200">1 Tsp</td><td>Turmeric tuber finely chopped *</td></tr>
<tr><td width="200">10 - 15</td><td>Curry leaves</td></tr>
<tr><td width="200">4 - 5 cloves</td><td>Garlic, chop nicely</td></tr>
<tr><td width="200">1</td><td>Green chilly slit lengthwise [ optional ]</td></tr>
<tr><td width="200">3/4 Tsp</td><td>Salt [ adjust ]</td></tr>
<tr><th align="left">To Temper :</th></tr>
<tr><td width="200">5 - 6</td><td>Cashew nuts, break into pieces</td></tr>
<tr><td width="200">1 Tsp</td><td>Cumin seeds</td></tr>
<tr><td width="200">8 - 10</td><td>Black pepper</td></tr>
<tr><td width="200">10 - 12</td><td>Curry leaves</td></tr>
<tr><td width="200">3 -4 Tsp</td><td>Ghee</td></tr>
</tbody></table>
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<p>* Turmeric tuber can be replaced with 1/4 Tsp of turmeric powder.</p><p><b>Method :</b></p>
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<table><tbody>
<tr><td height="230" width="325">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9dddCX8RCIQ5SWcMTT9L8f_TX5-OZd-Hg2YpMlE88pRyC8M66hCVk3uffBRChC4HRXfruU67zE4nE4zV4KhB9YjwOdLnoXWjdxvHiuojFS34tvq6ZNOKjUbZQr787AhyphenhyphenpkyuwvNNrgo/s2048/1-IMG_20200929_085209.jpg"><img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9dddCX8RCIQ5SWcMTT9L8f_TX5-OZd-Hg2YpMlE88pRyC8M66hCVk3uffBRChC4HRXfruU67zE4nE4zV4KhB9YjwOdLnoXWjdxvHiuojFS34tvq6ZNOKjUbZQr787AhyphenhyphenpkyuwvNNrgo/s320/1-IMG_20200929_085209.jpg" width="320" /></a></td>
<td height="230" width="325"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4UZjUXFP_FeQadIYg8bYbW7QtwjdwFRZ4MrHZJnVj0_ZPbARqvMeCKZhDWKaA4GY2GU363cCmWfyWb0b60N3azIYEog0dOQDpj8-LeB_cORWr23tQ-3U0JHs5h4jQ5iXKoZFDfZu8pA/s2048/1-IMG_20200929_094302.jpg"><img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4UZjUXFP_FeQadIYg8bYbW7QtwjdwFRZ4MrHZJnVj0_ZPbARqvMeCKZhDWKaA4GY2GU363cCmWfyWb0b60N3azIYEog0dOQDpj8-LeB_cORWr23tQ-3U0JHs5h4jQ5iXKoZFDfZu8pA/s320/1-IMG_20200929_094302.jpg" width="320" /></a></td>
</tr>
</tbody></table>
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<p>Rinse and soak browntop millet in a vessel adding 3 cups of water for two hours.</p><p>After two hours transfer the soaked browntop millet along with water into a pressure cooker.</p><p>Add washed green gram & fenugreek and chopped garlic, ginger & turmeric tuber.</p><p>Also add cumin seeds, slightly pounded black pepper, salt and curry leaves.</p><p>Close the pressure cooker with its lid and put on its weight over the nozzle.</p><p>Pressure cook on HIGH flame for a whistle.</p><p>Then reduce the flame to SIM position and cook for 7 minutes.</p><p>Open the cooker only after it ran out of steam.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09T_QwktcnP0q82GksxPWQM6KD4K_m0tJ9FsFt3PlQauPsOQqe7STgJiSrhsa7bm-iDaWDRfD01M6n1gDtDbIRoo2-5v3Y-q8sWddSW_HFOgbU_sgEs5qhrFGFz25y7C3BecyVNU7k8s/s2048/1-IMG_20200929_090134.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1643" data-original-width="2048" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09T_QwktcnP0q82GksxPWQM6KD4K_m0tJ9FsFt3PlQauPsOQqe7STgJiSrhsa7bm-iDaWDRfD01M6n1gDtDbIRoo2-5v3Y-q8sWddSW_HFOgbU_sgEs5qhrFGFz25y7C3BecyVNU7k8s/w400-h321/1-IMG_20200929_090134.jpg" width="400" /></a></div>
<p></p><p>Heat a kadai with 1 tsp of ghee on a stove over slow flame.</p><p>Fry cashew pieces till it turns golden color and transfer onto the hot pongal in the cooker.</p><p>Again in the same kadai add ghee and first crackle cumin seeds and then add black pepper.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhwY5r6BHCbWd3uEArFrIa4ZJaIz3OXvhlyuGFkvHpBS-XzTQfYJ0rnF0GsIPdvZ4uryJFp-R0bKIQG_ciiTg0ISgsygIdksTUwsvUpBgS1fXO-8WJw_JZ84q3Ceu9FxJvdHlM2Uk8Os/s2048/1-IMG_20200929_094615.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1608" data-original-width="2048" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhwY5r6BHCbWd3uEArFrIa4ZJaIz3OXvhlyuGFkvHpBS-XzTQfYJ0rnF0GsIPdvZ4uryJFp-R0bKIQG_ciiTg0ISgsygIdksTUwsvUpBgS1fXO-8WJw_JZ84q3Ceu9FxJvdHlM2Uk8Os/w400-h314/1-IMG_20200929_094615.jpg" width="400" /></a></div>
<p></p><p>Fry till black pepper starts spluttering, turn off the stove and add teared curry leaves.</p><p>Stir for a while and transfer onto the hot pongal.</p><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVd82karihDqvEeWkS4sI3CBcgC3ZrszYh8eybvdSfaNFIKM5gW87sNdTMvEihHDwiz1xMSIHMYX4KDqEITd8Mv8CThBjjQOesFpb61zWZEGczsPzeViJAOH8fsDQh7GFJAU4Dju5i7x8/s2048/1-IMG_20200929_100119.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1840" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVd82karihDqvEeWkS4sI3CBcgC3ZrszYh8eybvdSfaNFIKM5gW87sNdTMvEihHDwiz1xMSIHMYX4KDqEITd8Mv8CThBjjQOesFpb61zWZEGczsPzeViJAOH8fsDQh7GFJAU4Dju5i7x8/w400-h360/1-IMG_20200929_100119.jpg" width="400" /></a></div><br />
<p>Serve hot pongal on a plate pouring liberal amount of ghee over it. </p><p>Relish with <b><a href="https://kalakkalsamayal.blogspot.com/2012/10/coconut-thuvayal-pongal-thuvayal.html" target="_blank">Pongal thuvaiyal [ Coconut Thuvaiyal ]</a></b>.</p><p>Or with <b><a href="https://kalakkalsamayal.blogspot.com/2013/01/coconut-chutny-white-chutny.html" target="_blank">coconut chutney</a></b> or <b><a href="https://kalakkalsamayal.blogspot.com/2014/06/onion-sambar.html" target="_blank">Onion sambar</a></b>.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsGNQn8xkMxKzKTnOP89POfK5Uh6l102SirP-eqSeHqxoRF48eQCc3zp-3dp1SrI-qerHOpS16RDb7MWL4KZBSxEokij2rp4ilk2ooKX2b920wcgkORILDvIf7kXubH16xIS-SWn9zIA/s2048/1-IMG_20200929_100526.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Browntop millet Pongal [ Kulasamai pongal ]" border="0" data-original-height="1794" data-original-width="2048" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsGNQn8xkMxKzKTnOP89POfK5Uh6l102SirP-eqSeHqxoRF48eQCc3zp-3dp1SrI-qerHOpS16RDb7MWL4KZBSxEokij2rp4ilk2ooKX2b920wcgkORILDvIf7kXubH16xIS-SWn9zIA/w400-h350/1-IMG_20200929_100526.jpg" title="Browntop millet Pongal [ Kulasamai pongal ]" width="400" /></a></div><br /><p><br /></p>
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<span style="color: #6aa84f; font-size: large;"><b>For other tiffin varieties</b></span><br />
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<span style="font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2014/08/tiffin.html" target="_blank">Breakfast and Dinner ideas</a></b></span><br />
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<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-16046437081145624302020-09-27T00:21:00.006+05:302020-10-10T12:34:41.842+05:30Kuthiraivaali_Spicy_Bread<p><b>#KuthiraivaaliSpicyBread #BarnyardMilletSpicyBread :</b></p><p><b>#Kuthiraivaali</b> is known as <b>#BarnyardMillet</b> in English. It is called #<b>Oodalu</b> in Kannada. It is known as <b>Bhagar</b> or <b>Varai</b> in Marathi & Chhattisgarh.</p><p><b>#Kuthiraivaali</b> is gluten free and non acid forming food.</p><p>The glycemic index of kuthiraivaali is low and thus beneficial for cardiovascular and Type 2 Diabetic patients.</p><p>The amount of Protein present in Kuthiraivaali is significantly higher than other millet varieties.</p><p>Kuthiraivaali is rich source of Iron and dietary fiber.</p><p>100 g of kuthiraivaali contains 11.2 g of Protein, 10.1 g of Fiber, 4.4 g of minerals, 15.2 mg of Iron and 11 mg of Calcium.</p><p>The millet has to be soaked for a minimum of two hours before cooking to reap the complete health benefits. And also soaking the millet before cooking helps the body to absorb its nutrients well.</p><p>The dough has to be allowed to stand for a minimum of 6 - 8 hours to ferment. So pre-planning is necessary and the process has to begin well in advance.</p><p><b>There are four stages involved in the making of spicy masala bread</b></p><p>1. Soaking and grinding :</p><p><b>#Kuthiraivaali [ #BarnyardMillet ]</b> has to be soaked for two hours. A small quantity of cooked kuthiraivaali is required to make batter. The soaked kuthiraivaali and cooked kuthiraivaali are ground together using a mixer grinder into a smooth batter. The batter should be thick just like <b><a href="https://kalakkalsamayal.blogspot.com/2012/11/idly-maavu-batter-for-idly-idly-dough.html" target="_blank">idli maavu</a></b> consistency and transferred into a vessel. </p><p>2. Fermentation of the batter :</p><p>Sugar, curd and salt are mixed with the batter and allowed to stand for 6 - 8 hours or the whole night. </p><p>3. Preparation of vegetable masala.</p><p>4. Combining fermented batter and masala to make the dough. Then steam cooking it in an idli maker.</p><p><b>Kindly keep in mind the time involved before beginning to make kuthiraivaali [ Barnyard millet ] spicy bread:</b></p><p>Soaking Time : 2 hours</p><p>Fermentation Time : 6 - 8 hours</p><p>Masala preparation : 15 mins</p><p>Steam cooking time : 15 - 18 mins</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQi2qPoRkWk2tftjnhgHk-GWLrcyx9gY2Jwp4EqkRkGjBYr4u063coCqoKBCBZgOjaG-wgFppCbF4W125_yojNvqpwpnTa22dcZzNbDg8NSOlqtILKvoJ4s9P1Ydv0zp0kujJPyz-mhg/s2048/1-IMG_20200902_110416-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Kuthiraivaali spicy bread [ Barnyard millet bread ]" border="0" data-original-height="1932" data-original-width="2048" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQi2qPoRkWk2tftjnhgHk-GWLrcyx9gY2Jwp4EqkRkGjBYr4u063coCqoKBCBZgOjaG-wgFppCbF4W125_yojNvqpwpnTa22dcZzNbDg8NSOlqtILKvoJ4s9P1Ydv0zp0kujJPyz-mhg/w400-h378/1-IMG_20200902_110416-001.jpg" title="Kuthiraivaali spicy bread [ Barnyard millet bread ]" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">1 cup</td><td>Kuthiraivaali [ Barnyard millet ]</td></tr>
<tr><td width="200">3 Tbsp</td><td>Cooked Kuthiraivaali [ Barnyard millet ]</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Salt [ adjust ]</td></tr>
<tr><td width="200">5 Tsp</td><td>Sugar [ adjust ]</td></tr>
<tr><td width="200">2 - 3 drops</td><td>Curd</td></tr>
<tr><td width="200">1/4 Tsp</td><td>Baking soda</td></tr>
<tr><th align="left">For Masala :</th></tr>
<tr><td width="200">1/4 Cup</td><td>Carrot grated</td></tr>
<tr><td width="200">1</td><td>Onion chopped nicely</td></tr>
<tr><td width="200">10 - 15</td><td>Curry leaves</td></tr>
<tr><td width="200">1 Tsp</td><td>Oil</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Cumin seeds</td></tr>
<tr><th align="left">To Grind coarsely :</th></tr>
<tr><td width="200">10 - 12</td><td>Black pepper</td></tr>
<tr><td width="200">1 - 2</td><td>Green chilly</td></tr>
<tr><td width="200">1 Tsp</td><td>Cumin seeds</td></tr>
<tr><td width="200">1 Tsp</td><td>Fennel seeds [ saunf ]</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Coriander seeds</td></tr>
<tr><td width="200">1/4 in. piece</td><td>Cinnamon</td></tr>
<tr><td width="200">1</td><td>Star Anise</td></tr>
<tr><td width="200">3</td><td>Cloves</td></tr>
<tr><td width="200">8 - 10</td><td>Curry leaf</td></tr>
<tr><td width="200">2 - 3 Tsp</td><td>Coriander leaf chopped</td></tr>
<tr><td width="200">10 - 12</td><td>Pudina [ Mint ]</td></tr>
<tr><td width="200">1/4 Cup</td><td>Karpooravalli</td></tr>
<tr><td width="200">2 - 3 pods</td><td>Garlic</td></tr>
<tr><td width="200">1/2 inch</td><td>ginger</td></tr>
<tr><td width="200">1/4 inch</td><td>turmeric tuber*</td></tr>
</tbody></table>
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<p>Gingelly oil [ sesame/til oil ]/ghee to apply</p><p>* If Turmeric tuber is not available then 1/4 Tsp of turmeric powder can be used.</p><p><b>Method ;</b></p><p>If I have planned to make spicy bread for breakfast, then I have to start the preparation the previous day evening itself.</p><p> <b>Previous Day Evening :</b></p><p>Take 1 cup of Kuthiraivaali in a big vessel. Rinse once with water and then add enough water to soak it.</p><p>Take 1 Tbsp of kuthiraivaali in a small cup and rinse once. Add 2 Tbsp of water.</p><p>Allow to stand for 1 hour. After an hour pressure cook over high flame for a whistle and then reduce the heat and cook for 7 minutes. Open the cooker only after it ran out of steam.</p><p>After two hours combine soaked kuthiraivaali and cooked kuthiraivaali in a mixer grinder jar.</p><p>Grind into a smooth batter adding little water.</p><p>The batter should be of <b><a href="https://kalakkalsamayal.blogspot.com/2012/11/idly-maavu-batter-for-idly-idly-dough.html" target="_blank">idli maavu</a></b> consistency.</p><p>Transfer into a big vessel. </p><p>There should be enough space above the surface of the batter </p><p>as the volume would increase due to fermentation.</p><p>Add sugar, salt and curd. </p><p>Mix well and close the vessel with a lid. </p><p>Keep the vessel at a warm place in the kitchen to aid the fermentation.</p><p><b>The next day morning :</b></p><p>In the morning the batter would have fermented and raised up in volume.</p><p>Collect all the ingredients necessary to make spicy masala.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsqtk8aLfPMhyphenhyphenZt8K_Dax2ST38-a7uUoh9KnS7ADhKBh8-66bAyulTxmzX91oI2pXJi9nQZSwaPrMH3nvs5FL7AnqWXJxX2z214L8LOhFSW8JZZMukxZMyhxnXxDrPd4jwdshrNkPFtw/s2048/1-IMG_20200902_095437.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1512" data-original-width="2048" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsqtk8aLfPMhyphenhyphenZt8K_Dax2ST38-a7uUoh9KnS7ADhKBh8-66bAyulTxmzX91oI2pXJi9nQZSwaPrMH3nvs5FL7AnqWXJxX2z214L8LOhFSW8JZZMukxZMyhxnXxDrPd4jwdshrNkPFtw/w400-h295/1-IMG_20200902_095437.jpg" width="400" /></a></div><p></p><p>Put in all the ingredients to be ground into a mixie jar and coarsely grind & set aside.</p><p>Heat a kadai with a teaspoon of oil.</p><p>Crackle cumin seeds once oil starts fuming.</p><p>Immediately add onion and saute for half a minute.</p><p>Now add coarsely ground masala mix and salt.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXde_65UU2dqjr-YLCATqEQQuTgIDYbY00BrcoguSCqXvXWpPTDUFsy6TjgokhjfWlFftmSqlfDO2-jMwNS20a0bLMiCiEj6x9u5lh5N8sD7wTTF_467HLBnrQyNg1PhZ9cPQa3M2jqe4/s2048/1-IMG_20200902_102544.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1688" data-original-width="2048" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXde_65UU2dqjr-YLCATqEQQuTgIDYbY00BrcoguSCqXvXWpPTDUFsy6TjgokhjfWlFftmSqlfDO2-jMwNS20a0bLMiCiEj6x9u5lh5N8sD7wTTF_467HLBnrQyNg1PhZ9cPQa3M2jqe4/w400-h330/1-IMG_20200902_102544.jpg" width="400" /></a></div><p></p><p>Stir well till its raw smell goes off.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2ZjukbHDYXNMzTj5lucxFrI7TN9qq1cRkyx4I5Uy-d5m4PTBlNMEL1yU3rqgUIIoWEZ1rTy-m1YaenOHh1tzS9t96nQZbFfrcCvooY8yg9ech9bRGXgU7D5iTFU_aXAy-Kx1NBJ-v4g/s2048/1-IMG_20200902_102728.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1766" data-original-width="2048" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2ZjukbHDYXNMzTj5lucxFrI7TN9qq1cRkyx4I5Uy-d5m4PTBlNMEL1yU3rqgUIIoWEZ1rTy-m1YaenOHh1tzS9t96nQZbFfrcCvooY8yg9ech9bRGXgU7D5iTFU_aXAy-Kx1NBJ-v4g/w400-h345/1-IMG_20200902_102728.jpg" width="400" /></a></div><p></p><p>Finally add grated carrot and mix well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cE-l0CXPYK-SkLxznB8h6bpw28mPakfD_qwKIlENAQfgvd5DX3S8rNCvVoDmQegCyi-jCuxpeKA7SBp3MY4klKgAuUhVm3NNL4Y849zvNXHcWyxgJs0BEJjTnbCBa3p6hlfIHHc5YpU/s2048/1-IMG_20200902_102801.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1574" data-original-width="2048" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cE-l0CXPYK-SkLxznB8h6bpw28mPakfD_qwKIlENAQfgvd5DX3S8rNCvVoDmQegCyi-jCuxpeKA7SBp3MY4klKgAuUhVm3NNL4Y849zvNXHcWyxgJs0BEJjTnbCBa3p6hlfIHHc5YpU/w400-h308/1-IMG_20200902_102801.jpg" width="400" /></a></div><p></p><p>Now spicy masala is ready. Add some chopped coriander leaves and turn off the stove.</p><p>Transfer into a bowl and let the prepared masala cool down to room temperature.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZo3TbqgNDXkwy7DrlNIRppiRCpY1pLZNoiul929QgstAiQPMFVIHjg1yRtQs5HPzZ-iXMCRSM22eM6zzjtrkh6wK8Th3beyKoYUGuoXeQjGSfhXx7VidIk0JNsNP3HCTCyOM8-iJvK4/s2048/1-IMG_20200902_102921.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1681" data-original-width="2048" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZo3TbqgNDXkwy7DrlNIRppiRCpY1pLZNoiul929QgstAiQPMFVIHjg1yRtQs5HPzZ-iXMCRSM22eM6zzjtrkh6wK8Th3beyKoYUGuoXeQjGSfhXx7VidIk0JNsNP3HCTCyOM8-iJvK4/w400-h329/1-IMG_20200902_102921.jpg" width="400" /></a></div><p></p><p><b>Steam cooking :</b></p><p>Grease shallow plate/container with oil and set aside.</p><p>Heat Idli pot with 3 cups of water on a stove over high flame. Place the steamer plate inside the idli pot.</p><p>Now combine the fermented batter and masala mix together adding baking powder. Mix well. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPoccqN0zq_yOraafJj0s_usRInpnKyL6PU8ucMrPcNcfEMqnGALBEXHLPbUEifT2tUpLxxzNPLg-nWw_T9hswOVAifU9CfSVPpn6LEvIfv6iqfjs5PeKVXhaIWxn8LCs57s0uhdiypw/s2048/1-IMG_20200902_103935.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1568" data-original-width="2048" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPoccqN0zq_yOraafJj0s_usRInpnKyL6PU8ucMrPcNcfEMqnGALBEXHLPbUEifT2tUpLxxzNPLg-nWw_T9hswOVAifU9CfSVPpn6LEvIfv6iqfjs5PeKVXhaIWxn8LCs57s0uhdiypw/w400-h306/1-IMG_20200902_103935.jpg" width="400" /></a></div><p></p>
<p>Pour the prepared dough into the oil greased plate/container till 3/4th of its height.</p><p>Tap the plate gently to evenly spread the dough.</p><p>Place the plate containing dough inside the idli pot over the steamer plate.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4FDc9IN0AUVVTlv1sGlswDxQgFCCRR70WJkSwKvq4ZTYz53rPIeLy3pRMVBhRI9a0-eIu9AfXEa6PQzWDxKbZzQr_TEWURMZpwJwl8l00TzNpQfdBpOSM8WwKQ7vkLhjAp3N6dgmEr4/s2048/1-IMG_20200902_104503.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1664" data-original-width="2048" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4FDc9IN0AUVVTlv1sGlswDxQgFCCRR70WJkSwKvq4ZTYz53rPIeLy3pRMVBhRI9a0-eIu9AfXEa6PQzWDxKbZzQr_TEWURMZpwJwl8l00TzNpQfdBpOSM8WwKQ7vkLhjAp3N6dgmEr4/w400-h325/1-IMG_20200902_104503.jpg" width="400" /></a></div><p></p><p>Close the idli pot and cook for 12 - 15 minutes.</p><p>After 14 minutes insert a clean and dry knife from the top through the bread. If the knife comes out clean then the bread is ready.</p><p>Take the plate out from the idli pot.</p><p>If the knife comes out with dough sticking to it then cook for another 3 - 5 minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ebIFLuJ52iTR3XJROtfUNHcNlDPzR65jlbO9uaedU-s6KI3nGQyozGMCIPf1imKvQEaPI8i0PZ5-1ZXAExMGqCAsZq3XQIB5Rcb7PhVH-qUmLKh-onwUk4CxG4Q2NnnxhYOHK4SP9yI/s2048/1-IMG_20200902_110349.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1701" data-original-width="2048" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ebIFLuJ52iTR3XJROtfUNHcNlDPzR65jlbO9uaedU-s6KI3nGQyozGMCIPf1imKvQEaPI8i0PZ5-1ZXAExMGqCAsZq3XQIB5Rcb7PhVH-qUmLKh-onwUk4CxG4Q2NnnxhYOHK4SP9yI/w400-h333/1-IMG_20200902_110349.jpg" width="400" /></a></div><p></p><p>The time taken to cook the dough depends on the volume of the dough filled in the plate/container.</p><p>In the same way steam cook rest of the dough in batches.</p><p>Apply 2 -3 drops of ghee/gingelly oil over the surface of the bread to avoid drying up.</p><p>Wait for five minutes to cool down considerably.</p><p>Cut into pieces.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2fIyn10X7XOiFHxZxO9SoiaRkbLBx9q2eHFovA1V60u5R6xdwqYS9CMDTr5nTYhCL87dDlAtHYZHxBFaqW-i5eK-fiarKHQcyFZ-DHAzHDU1Q4FsC-Joo2htV0f6egOP26sEsP1O3aE/s2048/1-IMG_20200902_120517.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1943" data-original-width="2048" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2fIyn10X7XOiFHxZxO9SoiaRkbLBx9q2eHFovA1V60u5R6xdwqYS9CMDTr5nTYhCL87dDlAtHYZHxBFaqW-i5eK-fiarKHQcyFZ-DHAzHDU1Q4FsC-Joo2htV0f6egOP26sEsP1O3aE/w400-h380/1-IMG_20200902_120517.jpg" width="400" /></a></div><p></p><p>Tasty N spicy Kuthiraivaali spicy bread is ready to relish.</p><p>Enjoy your breakfast!!</p><p>No need of any <b><a href="https://kalakkalsamayal.blogspot.com/2015/05/gravy-side-dish.html" target="_blank">side dish</a></b> or <b><a href="https://kalakkalsamayal.blogspot.com/2015/05/chutney.html" target="_blank">chutney</a></b>.</p><p>It can also be enjoyed either hot or cold as an evening snack with hot coffee.</p>
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<tr><td style="text-align: center;"><a href="http://kalakkalsamayal.blogspot.com/2014/05/kuthiraivaali-sundal.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Kuthiraivaali Sundal [ Barnyard millet Sundal ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTveJLvVqHTn7z4siDVNdqHcA5CqExVomSk8e8jSF3Hy1844OxNLnD0o78MpTJ4DOiIVoB85HwRc-APr36nplyOI9zsdNYuT5OQtM8JVFqqC1WEMs5_JTxt7_WvtbGzQEN1ySTkYbDaec/s1600/1-DSCN5731.JPG" title="Kuthiraivaali Sundal [ Barnyard millet Sundal ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Kuthiraivaali Sundal [ Barnyard millet Sundal ]</span></td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/02/kuthiraivali-spinach-pancake.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Kuthiraivaali pasalai adai [ Barnyard millet spinach pancake ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJoeGGNxggV234f0tUHX1abBtFgHGqBY9cEw4ZkzEi4F5sDE_L5gC4FBdDYjYohHeokWq658K45c-Kh9kSOxRey6FrPU142JuWjyefzc1yRqykvxHjYMZylIJQ9LN6-6SQ9N7ORKRGw8o/s640/1-IMG_20200213_205216.jpg" title="Kuthiraivaali pasalai adai [ Barnyard millet spinach pancake ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Kuthiraivaali pasalai adai [ Barnyard millet spinach pancake ]</span></td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2014/11/samai-methy-pancake.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Samai Venthaya keerai Pancake [ Little millet Methy Pancake ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpbRWXBNC3UDNBMqyUouNSltseqcpkckBJ4Ti2-OCeLGODTfG3JyvXC4k-KmHoWmJboxw_922wNi1fHBl8_ReN3cCv-YRZX5Cvnr4qtyrFLRgYkpVPLVsRwkZ3eH7kEATQVV9DTZIyx4/s640/1-DSCN7928.JPG" title="Samai Venthaya keerai Pancake [ Little millet Methy Pancake ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Samai Methy Pancake [ Little millet methy pancake ]</span></td></tr>
</tbody></table>
</td>
</tr>
</tbody></table>
<br />
<span style="color: #38761d; font-size: large;"><b>For other Kuthiraivaali Recipes</b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2015/05/barnyard-millet-kuthiraivaali.html" target="_blank">Barnyard Millet Recipes</a></b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b>For spicy accompaniments</b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2015/05/chutney.html" target="_blank">Chutney Recipes</a></b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b>Ideas for breakfast and dinner</b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2014/08/tiffin.html" target="_blank">Tiffin Recipes</a></b></span><br />
<br /><br />
<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-2302558062362592562020-09-25T16:25:00.005+05:302020-09-26T12:31:11.740+05:30Mudakattan_Keerai_Chutney<p><b>#MudakattanKeeraiChutney :</b> </p><p><b>#MudakattanKeerai [ #MudakathanKeerai ]</b> is a wild creeper commonly found on the road sides and in waste lands of villages. It is known as <b>Balloon Vine or Love in a Puff or Heartseed or Heartseed vine</b>.</p>The botanical name is <i><b>Cardiospermum halicacabum</b></i> and <i><b>Cardiospermum corindum</b></i>.<br />The leaves are rich source of antioxidants and its an anti inflammatory agent.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFbxguiMzlW024-69vyKPGxGWhEX9HKHOvHlPmp-RORapL0Wrc27KbOMgpopLPAEIF0YuiFLTIjpPJoUXC0NJfngrBqwjGvlBzsnO6SxViz_A09oLnVy8MPXMBsqzNeRuY8btnI3NO1I/s1600/1-IMG_20200615_082339.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Tamil : Mudakathan keerai [ Mudakattan ] English : Heartseed vine or Balloon Vine" border="0" data-original-height="1179" data-original-width="1600" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFbxguiMzlW024-69vyKPGxGWhEX9HKHOvHlPmp-RORapL0Wrc27KbOMgpopLPAEIF0YuiFLTIjpPJoUXC0NJfngrBqwjGvlBzsnO6SxViz_A09oLnVy8MPXMBsqzNeRuY8btnI3NO1I/s640/1-IMG_20200615_082339.jpg" title="Tamil : Mudakathan keerai [ Mudakattan ] English : Heartseed vine or Balloon Vine" width="640" /></a><br /><br />
<p>It is found that the extracts of leaves reduce fever. It is traditionally used as an anti arthritic agent and helps in reducing joint pain.<br />Generally I used to include mudakattan keerai paste with <b><a href="https://kalakkalsamayal.blogspot.com/2013/01/dosai-maavu-batter-for-dosai.html" target="_blank">dosai maavu </a></b>or grind with rice & urad dhal [ black gram ] to prepare <b><a href="https://kalakkalsamayal.blogspot.com/2014/10/mudakkattan-keerai-dosai-balloon-vine.html" target="_blank">Mudakattan dosai.</a></b></p><p>I have made mudakattan dosai with some of the millet varieties.</p><p>This time I tried a chutney from Mudakattan keerai [ Mudakathan leaves ].</p><p><b><span style="color: #0b5394;">Here presenting two chutneys from Mudakattan keerai. </span></b></p><p><b><span style="color: #0b5394;">The first one being Mudakattan with Nellikkai and the </span></b></p><p><b><span style="color: #0b5394;">second one Mudakattan with fried gram [ pottukadalai ].</span></b></p><p><b>1. Mudakattan-Nellikkai Chutney :</b></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSU3jhuFszHMN_eFEVVsu10168dEHjQmLWPNKuailwLhf1xDyKx4uBjAdY-P3Wm_mNEEThRJAFrxizwzt5YqlQ2ZmDVZRkjNifvkv78gSeVXWnUqz9mF9z6M0gm7KNSRj_naHpQ5m104/s2048/1-IMG_20200915_095839.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Mudakattan keerai chutney" border="0" data-original-height="1722" data-original-width="2048" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSU3jhuFszHMN_eFEVVsu10168dEHjQmLWPNKuailwLhf1xDyKx4uBjAdY-P3Wm_mNEEThRJAFrxizwzt5YqlQ2ZmDVZRkjNifvkv78gSeVXWnUqz9mF9z6M0gm7KNSRj_naHpQ5m104/w400-h336/1-IMG_20200915_095839.jpg" title="Mudakattan keerai chutney" width="400" /></a></div>
<br />
<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="225">1/2 Cup</td><td>Mudakattan keerai chopped</td></tr>
<tr><td width="225">10 - 15</td><td>Green chilly [ Adjust ]*</td></tr>
<tr><td width="225">1 big size</td><td>Onion, chop nicely</td></tr>
<tr><td width="225">1/2 inch long</td><td>Ginger, chop finely</td></tr>
<tr><td width="225">1 - 2 Tsp</td><td>Lemon juice [ adjust ]</td></tr>
<tr><td width="225">Small piece</td><td>Asafoetida [ Perungayam ]</td></tr>
<tr><td width="225">1 Tsp</td><td>Black gram</td></tr>
<tr><td width="225">1 Tsp</td><td>Horse gram</td></tr>
<tr><td width="225">3</td><td>Nellikkai [ Amla ], deseed and chop nicely</td></tr>
<tr><td width="225">1 - 2 pinch</td><td>Turmeric powder</td></tr>
<tr><td width="225">5 - 6</td><td>Garlic pods</td></tr>
<tr><td width="225">6 -10</td><td>Black pepper corns [ adjust ]</td></tr>
<tr><td width="225">1/2 Tsp</td><td>Jaggery</td></tr>
<tr><td width="225">1 Tsp</td><td>Salt [ adjust ]</td></tr>
<tr><td width="225">2 Tsp</td><td>Gingelly oil [ till / sesame oil ]</td></tr>
</tbody></table>
<p>*What I have shown in the image is green chilly only but the color is red.</p>
<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTw6fMI61k2I2dAUvwlULIuPQv36vhNSfI9c6Mkk68VWFH9bze4TzuARrNREjw_TP_ZWjFT2NjFC7AgxrxFKSEkMwYZgIXjfbCnvbqJx-9ryb-QKT1MAc3E4Vyu-_lWnUmVYZZ2wMT-M/s2048/1-IMG_20200915_092309.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1845" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTw6fMI61k2I2dAUvwlULIuPQv36vhNSfI9c6Mkk68VWFH9bze4TzuARrNREjw_TP_ZWjFT2NjFC7AgxrxFKSEkMwYZgIXjfbCnvbqJx-9ryb-QKT1MAc3E4Vyu-_lWnUmVYZZ2wMT-M/w360-h400/1-IMG_20200915_092309.jpg" width="360" /></a></div><br /><p><b>Method :</b></p><p>Heat a kadai with half a teaspoon of oil on a stove over medium flame.</p><p>Add asafoetida piece & black gram and fry for few seconds and then add horse gram.</p><p>Keep stirring till horse gram splutters and black gram turns golden brown.</p><p>Transfer into a bowl.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEPbP4vFnSH9JMwjjuyo3vt5RK6WY4a5lpkQFrbUiwf-wpaSCNa4w-ULyRomaCfnn70xti2axGO1R5Z7lFpGKcOYxr8yjUC1xH9V_F88Gvqc8ksDCV-OGIEChedidNSFCm2k161J9xC8/s2048/1-IMG_20200915_092647.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1661" data-original-width="2048" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEPbP4vFnSH9JMwjjuyo3vt5RK6WY4a5lpkQFrbUiwf-wpaSCNa4w-ULyRomaCfnn70xti2axGO1R5Z7lFpGKcOYxr8yjUC1xH9V_F88Gvqc8ksDCV-OGIEChedidNSFCm2k161J9xC8/w400-h325/1-IMG_20200915_092647.jpg" width="400" /></a></div><p></p><p>Add half a teaspoon of oil in the same kadai and add turmeric powder.</p><p>Immediately add chopped nellikkai [ amla ] pieces.</p><p>Keep stirring till the pieces become soft.</p><p>Transfer into a bowl.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hMqT0R2HAb6qoUX5zs5LhSYjOR2eML22R99_4lrQvrBimpwEkIW_h94FPy_kNbV59Ep545lycGOLhDQFjXDg9WhRYtgXQW_vQLa9w_vkNthz_2IDgcEoVz35RDKcYquOEjYvw0LNv-I/s2048/1-IMG_20200915_093524.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1568" data-original-width="2048" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hMqT0R2HAb6qoUX5zs5LhSYjOR2eML22R99_4lrQvrBimpwEkIW_h94FPy_kNbV59Ep545lycGOLhDQFjXDg9WhRYtgXQW_vQLa9w_vkNthz_2IDgcEoVz35RDKcYquOEjYvw0LNv-I/w400-h306/1-IMG_20200915_093524.jpg" width="400" /></a></div>
<p>Again in the same kadai add half a teaspoon of oil and add ginger & chilly. Saute for a minute and then add onion & garlic. Keep stirring till onion changes to dark pink color and gives out nice aroma.</p><p>Transfer into the bowl.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZjDr_QNLtO1Pc0kSq3FENKpYVjOJwqbU6vEdbnTtRnlbbcyE-ZIj1SEKj4QOQ3b3_Ji7J9JWp51R_yekVQqM4NMhHL01NDKT-I2Fbyq7kkdPDIS_pIoJrefEmGoGxhk_3HADTOHjBRg/s2048/1-IMG_20200915_093236.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1596" data-original-width="2048" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZjDr_QNLtO1Pc0kSq3FENKpYVjOJwqbU6vEdbnTtRnlbbcyE-ZIj1SEKj4QOQ3b3_Ji7J9JWp51R_yekVQqM4NMhHL01NDKT-I2Fbyq7kkdPDIS_pIoJrefEmGoGxhk_3HADTOHjBRg/w400-h311/1-IMG_20200915_093236.jpg" width="400" /></a></div>
<p>Now in the same kadai add half a teaspoon of oil and put in nicely chopped mudakattan keerai.</p><p>Keep stirring till keerai becomes soft and well cooked.</p>
<table><tbody>
<tr><td height="240" width="325"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJt4tM7I-juRo4TyOlwrhoMXXxFxp5CilMtnVqJg_EPdRoW8qeIh1e9C1wFdhR8ZInCogcEqVXyN7musE8RskfGRB8ttmiXSokLjLLwfwyXY8j9-rOU8bYS2j5D4fHnl8uj2OeTCH_n4/s2048/1-IMG_20200915_093933.jpg"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJt4tM7I-juRo4TyOlwrhoMXXxFxp5CilMtnVqJg_EPdRoW8qeIh1e9C1wFdhR8ZInCogcEqVXyN7musE8RskfGRB8ttmiXSokLjLLwfwyXY8j9-rOU8bYS2j5D4fHnl8uj2OeTCH_n4/s320/1-IMG_20200915_093933.jpg" width="320" /></a></td>
<td height="240" width="325"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPoXaxJx_atnB6Ob4hJjz2JsSnYTBp0U4FQDouppzo2DPEadliGt0x2eUJGJLJrx2uUeajFjg3AHPJgw4iXuG7L_TesjInAtardemiY2olhZdjl26rXniGKZ_lYBr71NW85145MPdEBK4/s2048/1-IMG_20200915_094515.jpg"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPoXaxJx_atnB6Ob4hJjz2JsSnYTBp0U4FQDouppzo2DPEadliGt0x2eUJGJLJrx2uUeajFjg3AHPJgw4iXuG7L_TesjInAtardemiY2olhZdjl26rXniGKZ_lYBr71NW85145MPdEBK4/s320/1-IMG_20200915_094515.jpg" width="320" /></a></td>
</tr>
</tbody></table>
<p>Let all the fried and sauteed items cool down to room temperature. </p><p>Take all the sauteed ingredients, fried items along with salt, jaggery & lemon juice.</p><p>Grind into a smooth paste. Check salt.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYMW4mDZ6akFJtatRIaNR9W9fdebHGX54LNMRwE8LDbGPzKE17uHeuwMRGKwfnmCr8NOnZmOckMYzIKMgwd1wquw9sl_3inxugDqyi4eIaWh8WamlBJOyp7hLfl4MW89FdcG4U7VpbjI/s2048/1-IMG_20200915_094640.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1535" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYMW4mDZ6akFJtatRIaNR9W9fdebHGX54LNMRwE8LDbGPzKE17uHeuwMRGKwfnmCr8NOnZmOckMYzIKMgwd1wquw9sl_3inxugDqyi4eIaWh8WamlBJOyp7hLfl4MW89FdcG4U7VpbjI/w400-h300/1-IMG_20200915_094640.jpg" width="400" /></a></div><p></p><p>Check sourness of the chutney. The mudakattan keerai gives slightly bitter taste to the chutney. So add lemon juice liberally that helps to subside the bitter taste.</p><p>Thus prepared spicy chutney goes well with <b><a href="https://kalakkalsamayal.blogspot.com/2015/09/idly-varieties.html" target="_blank">Idli</a></b> and also a superb accompaniment to <b><a href="https://kalakkalsamayal.blogspot.com/2015/07/dosai-varieties.html" target="_blank">dosai</a></b>.</p>
<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSU3jhuFszHMN_eFEVVsu10168dEHjQmLWPNKuailwLhf1xDyKx4uBjAdY-P3Wm_mNEEThRJAFrxizwzt5YqlQ2ZmDVZRkjNifvkv78gSeVXWnUqz9mF9z6M0gm7KNSRj_naHpQ5m104/s2048/1-IMG_20200915_095839.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Mudakattan keerai chutney" border="0" data-original-height="1722" data-original-width="2048" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSU3jhuFszHMN_eFEVVsu10168dEHjQmLWPNKuailwLhf1xDyKx4uBjAdY-P3Wm_mNEEThRJAFrxizwzt5YqlQ2ZmDVZRkjNifvkv78gSeVXWnUqz9mF9z6M0gm7KNSRj_naHpQ5m104/w400-h336/1-IMG_20200915_095839.jpg" title="Mudakattan keerai chutney" width="400" /></a></div><br />
<p><b>2. Mudakattan-Fried gram Chutney :</b></p><p>In the second chutney I have taken karpooravalli leaves [ Omavalli ] also along with Mudakattan keerai. Mudakattan keerai doesn't have any aroma and so I have included karpooravalli to give an extra punch to the chutney.</p><p>I have used jaggery in the first chutney to neutralize the bitter taste of the mudakattan keerai. Here I have included fried gram [ pottukadalai or porikadalai ] for the same purpose. The chutney has come out well and the taste was superb.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkPrFynlQcHz9JO_HLBtFfVBmkG1M5FdDxZ5PyoD3kB2m_2JlJZTLq6InuEuoqF2Fp_w7OgnM8jdi6zKSmcjZnNUoUD9IlYZFILnio5vtHPXTocD1iEPT33P-qmSeu6DfCVwqjPGay2U/s2048/1-IMG_20200926_100120.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Mudakattan keerai chutney" border="0" data-original-height="1986" data-original-width="2048" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkPrFynlQcHz9JO_HLBtFfVBmkG1M5FdDxZ5PyoD3kB2m_2JlJZTLq6InuEuoqF2Fp_w7OgnM8jdi6zKSmcjZnNUoUD9IlYZFILnio5vtHPXTocD1iEPT33P-qmSeu6DfCVwqjPGay2U/w400-h388/1-IMG_20200926_100120.jpg" title="Mudakattan keerai chutney" width="400" /></a></div><p></p>
<br />
<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="225">1/2 Cup</td><td>Mudakattan keerai chopped</td></tr>
<tr><td width="225">10 - 15</td><td>Green chilly [ Adjust ]*</td></tr>
<tr><td width="225">1 big size</td><td>Onion, chop nicely</td></tr>
<tr><td width="225">1/2 inch long</td><td>Ginger, chop finely</td></tr>
<tr><td width="225">1 - 2 Tsp</td><td>Lemon juice [ adjust ]</td></tr>
<tr><td width="225">Small piece</td><td>Asafoetida [ Perungayam ]</td></tr>
<tr><td width="225">1 Tsp</td><td>Cumin seeds [ Jeera ]</td></tr>
<tr><td width="225">1 Tsp</td><td>Coriander seeds [ Dhaniya ]</td></tr>
<tr><td width="225">2 Tbsp</td><td>Fried gram [ porikadalai or varukadalai ]</td></tr>
<tr><td width="225">10 - 12</td><td>Karpooravalli leaves</td></tr>
<tr><td width="225">5 - 6</td><td>Garlic pods</td></tr>
<tr><td width="225">1</td><td>Tomato, chop into 8 pieces</td></tr>
<tr><td width="225">1/2 Tsp</td><td>Vinegar [ optional ]</td></tr>
<tr><td width="225">1 Tsp</td><td>Salt [ adjust ]</td></tr>
<tr><td width="225">2 Tsp</td><td>Gingelly oil [ till / sesame oil ]</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MpHfuXz9NuOgl3OaRqem0w86Dw3YSei7T03zoZwMm8y-f_BCl0srM8shfmmpY_V_p_vTP7WMcWEimMpap1owiTZenG6vyEYMq33u4WDpI3q3BzGaflwV1rjvYa6QVlm7r4IODK0EzrU/s2048/1-IMG_20200926_092443.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1776" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MpHfuXz9NuOgl3OaRqem0w86Dw3YSei7T03zoZwMm8y-f_BCl0srM8shfmmpY_V_p_vTP7WMcWEimMpap1owiTZenG6vyEYMq33u4WDpI3q3BzGaflwV1rjvYa6QVlm7r4IODK0EzrU/s320/1-IMG_20200926_092443.jpg" width="320" /></a></div>
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<p><b>Method :</b></p><p>Heat a kadai with half a teaspoon of oil on a stove over medium heat.</p><p>Add ginger & chilly. Saute for a minute and then add onion & garlic. Keep stirring till onion changes to dark pink color and gives out nice aroma.</p><p>Transfer into a bowl.</p><p>Again in the same kadai add half a teaspoon of oil and put in nicely chopped mudakattan keerai.</p><p>Keep stirring till keerai becomes soft and well cooked.</p><p>Transfer into the bowl.</p><p>Now in the same kadai add half a teaspoon of oil and saute tomato pieces till done.</p><p>Transfer into the bowl.</p><p>Let all the items cool down to room temperature.</p><p>Combine all the other ingredients with sauteed ones and blend into a smooth paste.</p><p>Check salt and sourness.</p><p>Transfer into a serving bowl.</p><p>Mudakattan spicy chutney goes well with <b><a href="https://kalakkalsamayal.blogspot.com/2015/09/idly-varieties.html" target="_blank">Idli</a></b> and </p><p>also with <b><a href="https://kalakkalsamayal.blogspot.com/2015/07/dosai-varieties.html" target="_blank">dosai</a></b>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkPrFynlQcHz9JO_HLBtFfVBmkG1M5FdDxZ5PyoD3kB2m_2JlJZTLq6InuEuoqF2Fp_w7OgnM8jdi6zKSmcjZnNUoUD9IlYZFILnio5vtHPXTocD1iEPT33P-qmSeu6DfCVwqjPGay2U/s2048/1-IMG_20200926_100120.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Mudakattan keerai chutney" border="0" data-original-height="1986" data-original-width="2048" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkPrFynlQcHz9JO_HLBtFfVBmkG1M5FdDxZ5PyoD3kB2m_2JlJZTLq6InuEuoqF2Fp_w7OgnM8jdi6zKSmcjZnNUoUD9IlYZFILnio5vtHPXTocD1iEPT33P-qmSeu6DfCVwqjPGay2U/w400-h388/1-IMG_20200926_100120.jpg" title="Mudakattan keerai chutney" width="400" /></a></div><br /><p><br /></p>
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<span style="color: #38761d; font-size: large;"><b>For Other Chutney Varieties</b></span><br />
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<span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2015/05/chutney.html" target="_blank">Chutney Recipes</a></b></span><br />
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<span style="color: #38761d; font-size: large;"><b>For variety of recipes</b></span><br />
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<span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2013/10/recipe-index.html" target="_blank">Recipe Index</a></b></span><br />
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<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-151043279584107192020-09-24T23:46:00.009+05:302020-10-07T23:22:31.483+05:30Browntop_Millet<p><b>#Browntop Millet :</b></p><p>It is also known by name <b>#AmericanMillet</b>.</p><p><b>#BrownTopMillet</b> is scientifically known as <b><i>Brachiaria ramosa</i></b> or <b><i>Urochloa ramosa</i></b>. <br /></p><p>It is called </p><p><b>Pedda sama or korle in Kannada <br />Kula samai or Pala pul in Tamil.</b><br /></p><p>Markra, Murat in Hindi<br />Andu Korralu, Eduru gaddi in Telugu<br />Chama pothaval in Malayalam<br /><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://kalakkalsamayal.blogspot.com/2020/09/browntopmillet.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="English : Brown top Millet; Tamil : Kula samai" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDEi3DmMOLhVWrL0H5bvFhMar7_dEzKGWOwWbnG-hfZ99kpAbQJLz-tQekeZ_N5BYM-5Nc3hViwQgKV_oOplN71XeBM5kyKI4KvokWFDXbCcCzJi3NyNLmKVaZ_4EalJk7TDOL2z9IEI/w640-h480/1-IMG_20200327_192252.jpg" title="English : Brown top Millet; Tamil : Kula samai" width="640" /></a></td></tr><tr><td class="tr-caption"><span style="text-align: left;"><span style="font-size: x-small;">Brown top Millet</span></span></td></tr></tbody></table><p><br />It has been in use since ancient times. The grains are Brownish yellow in color. It is largely cultivated in Tumakuru, Chikkaballapur and Chitradurga districts of Karnataka and some parts of Tamil Nadu, Andhra and Maharashtra. It grows well in less fertile and dry area with one or two spells of rain.<br />Unlike other millet it is being cultivated in limited area in India and also dehusking of grains is little bit difficult compared to other millet. So it is costlier than the other ones.</p><p>Browntop millet is ground into flour to make flat breads like roti and dosai. The polished grains are boiled to consume as rice and gruel. Some of these foods find a place in religious rituals and that might be the reason for its persistent cultivation in South India.</p><p>The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :<br />per 100 gm of Brown top millet contains<br /><br />11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium. <br /><br />The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.</p><p>Browntop millet has a distinct aroma and tastier than normal rice.<br /><br />Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.</p><p><b><span style="color: #cc0000; font-size: large;">To know more on Millet :</span></b></p><p><span style="color: #93c47d; font-size: large;"><b><a href="http://millets.wordpress.com/millets/">Millet</a></b></span><br /><span style="color: #93c47d; font-size: large;"><br /></span><span style="color: #93c47d; font-size: large;"><b><a href="https://millets.wordpress.com/health/proximate-composition-of-small-millets-wheat-and-rice-per-100g/" target="_blank">Nutrients of Millet</a></b></span></p><p><br /></p><p><span style="color: red; font-size: large;"><b>Links to tasty recipes from Browntop millet are given below.</b></span></p>
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<tr><td height="180" width="225"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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</td>
<td height="180" width="225"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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</td>
</tr>
<tr><td height="180" width="225"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/09/browntopmilletpongal.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Browntop millet Pongal" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsGNQn8xkMxKzKTnOP89POfK5Uh6l102SirP-eqSeHqxoRF48eQCc3zp-3dp1SrI-qerHOpS16RDb7MWL4KZBSxEokij2rp4ilk2ooKX2b920wcgkORILDvIf7kXubH16xIS-SWn9zIA/w400-h350/1-IMG_20200929_100526.jpg" title="Browntop millet Pongal" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browntop millet <br />Pongal</td></tr>
</tbody></table>
</td>
<td height="180" width="225"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/10/browntopmilletsweetbread.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Browntop millet sweet bread" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKj9iv6hSEU8CXpxL2dzA6YEMS-DvoYbfr_PVtP8-Lmf6sdn0mzMcoYODJtVHyP6lPWYLikujhdhFGNE0rIgLsletyEF4fOZBckeybO8yp-K8LIhDWloUbszO0u7Up-aXtjgJsAGJ-QI/w400-h351/1-IMG_20200914_193651.jpg" title="Browntop millet sweet bread" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browntop millet <br />Sweet Bread</td></tr>
</tbody></table>
</td>
</tr>
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<td height="180" width="225"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/10/browntopmilletparuppupayasam.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Browntop millet paruppu payasam" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBSRVKwKbMk0eW1MLgO_GPxpArXlnuog8q6NmurJNNDEWbEg2A9KfNgisn2vCxd60vBifxQacpK6xQrz5lPOnC3diGXnEcKVuxAy4HjPQ0IKIRpRkLzA8v6QJ99IHpo482-IqSOQz6mY/w640-h384/1-IMG_20200918_191253.jpg" title="Browntop millet paruppu payasam" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browntop millet <br />paruppu payasam</td></tr>
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<br /><span style="color: #38761d; font-size: large;"><b>Delicious recipes from Millet</b></span><div><span style="color: #38761d; font-size: large;"><b><br /></b></span></div><div><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2013/12/millets-special.html" target="_blank">Millet Special</a><br /></b></span><div><br /></div><div><br /></div></div>Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com23tag:blogger.com,1999:blog-3494938909938816033.post-74599146769149194422020-09-24T18:02:00.003+05:302020-12-30T23:37:18.535+05:30Browntop_millet_Mudakattan_Dosai<p><b>#BrowntopMilletMudakattanDosai :</b></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehw_-hpkzB-tZgREQT6qit_ZkJFnsP40oYQw6wUZK69RRXLv9yDgWnJPQTdYe8P1Y23HDiqn0eE-rWWn0NcsnwSzwbIaGax6jkV7_Bf668W8utIib-xHPmnlMpag9aUfIt5tl7BXNz_M/s2048/1-IMG_20200921_213013.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Browntop millet Mudakattan dosai" border="0" data-original-height="1617" data-original-width="2048" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehw_-hpkzB-tZgREQT6qit_ZkJFnsP40oYQw6wUZK69RRXLv9yDgWnJPQTdYe8P1Y23HDiqn0eE-rWWn0NcsnwSzwbIaGax6jkV7_Bf668W8utIib-xHPmnlMpag9aUfIt5tl7BXNz_M/w400-h316/1-IMG_20200921_213013.jpg" title="Browntop millet Mudakattan dosai" width="400" /></a></div><p><b>#BrowntopMillet</b> is also known by name <b>#AmericanMillet</b>.</p><p>It is called <b>#KulaSamai</b> or Palapul in Tamil.</p><p>It is known by name <b>#Korle</b> or Pedda Same in Kannada.</p><p>Markra, Murat in Hindi<br />Andu Korralu, Eduru gaddi in Telugu<br />Chama pothaval in Malayalam<br /><br />It has been in use since ancient times. The grains are Brownish yellow in color. It is largely cultivated in Tumakuru, Chikkaballapur and Chitradurga districts of Karnataka and some parts of Tamil Nadu, Andhra and Maharashtra. It grows well in less fertile and dry area with one or two spells of rain.<br />Unlike other millet it is being cultivated in limited area in India and also dehusking grains is little bit difficult compared to other millet. So it is costlier than the other ones.</p><p>The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :<br />per 100 gm of Brown top millet contains<br /><br />11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium. <br /><br />The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.<br /><br />Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.</p><p><b>#MudakattanKeerai</b> is a wild creeper commonly found on the road sides and in waste lands of villages. It is known as <b>Balloon Vine or Love in a Puff or Heartseed or Heartseed vine</b>.<br />The botanical name is <i>Cardiospermum halicacabum</i> and <i>Cardiospermum corindum</i>.<br />The leaves are rich source of antioxidants and its an anti inflammatory agent.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFbxguiMzlW024-69vyKPGxGWhEX9HKHOvHlPmp-RORapL0Wrc27KbOMgpopLPAEIF0YuiFLTIjpPJoUXC0NJfngrBqwjGvlBzsnO6SxViz_A09oLnVy8MPXMBsqzNeRuY8btnI3NO1I/s1600/1-IMG_20200615_082339.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Tamil : Mudakathan keerai [ Mudakattan ] English : Heartseed vine or Balloon Vine" border="0" data-original-height="1179" data-original-width="1600" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFbxguiMzlW024-69vyKPGxGWhEX9HKHOvHlPmp-RORapL0Wrc27KbOMgpopLPAEIF0YuiFLTIjpPJoUXC0NJfngrBqwjGvlBzsnO6SxViz_A09oLnVy8MPXMBsqzNeRuY8btnI3NO1I/s640/1-IMG_20200615_082339.jpg" title="Tamil : Mudakathan keerai [ Mudakattan ] English : Heartseed vine or Balloon Vine" width="640" /></a><br /><br />It is found that the extracts of leaves reduce fever. It is traditionally used as an anti arthritic agent and helps in reducing joint pain.<br />Generally I used to include mudakattan keerai paste with <b><a href="https://kalakkalsamayal.blogspot.com/2013/01/dosai-maavu-batter-for-dosai.html" target="_blank">dosai maavu </a></b>or grind with rice & urad dhal [ black gram ] to prepare <b><a href="https://kalakkalsamayal.blogspot.com/2014/10/mudakkattan-keerai-dosai-balloon-vine.html" target="_blank">Mudakattan dosai</a></b>.</p><p>Actually Mudakathan keerai becomes gooey and viscous when it has been made into paste just like okra [ Ladies finger]. This particular property serves as a binding agent for the dosai maavu [ dosai batter ].<br />So I tried mudakattan keerai [ mudakathan keerai ] dosai with Browntop millet [ American millet ]<br /><br />The best part is that it requires only three ingredients to get an amazing tasty tasty greenish dosai!<br /><br /><b>Soaking time for Browntop millet [ American millet ] : 2 Hours</b><br /><b>Grinding Time : 10 minutes</b><br /><b>Number of Dosai : 12 - 15 Approx.</b><br /><br /><br /></p><table><tbody><tr><th align="left">Ingredients :</th></tr><tr><td width="200">1 cup</td><td>Browntop millet</td></tr><tr><td width="200">1 Tbsp</td><td>Black gram split</td></tr><tr><td width="200">1/3 cup</td><td>Mudakattan keerai [ Mudakathan keerai ]</td></tr><tr><td width="200">1 Tsp</td><td>Salt [ Adjust ]</td></tr></tbody></table><p><br />Gingelly oil [ Till / sesame oil ] or groundnut oil to make dosai on tawa.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FGoJGFFPrtkgig0S4asxiGMj_xeRbapl2gsgflb6VHjyILNiqLEfqU6_t6Zeg0HT7sxMf_-5LtIhEKXBsMuud5Mhl20VXJTm6NWTPqgY_VFtnNXCdEkiq0wgC2jJKpqJjkoucAYzrLo/s2048/1-IMG_20200921_075417.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1929" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FGoJGFFPrtkgig0S4asxiGMj_xeRbapl2gsgflb6VHjyILNiqLEfqU6_t6Zeg0HT7sxMf_-5LtIhEKXBsMuud5Mhl20VXJTm6NWTPqgY_VFtnNXCdEkiq0wgC2jJKpqJjkoucAYzrLo/w376-h400/1-IMG_20200921_075417.jpg" width="376" /></a></div><p></p><p><b>Method :</b><br />Take Browntop millet and black gram in a vessel.<br />Wash twice with clean water.<br />Add 1 1/2 cups of water and soak for two hours.<br /><br />Wash mudakattan keerai [ mudakathan keerai ] twice in clean water.<br />Drain over a cutting board or colander. Set aside.</p><p>After two hours take soaked Browntop millet and black gram in a mixie jar.<br />Add little water and grind into a smooth batter.</p><p>Transfer into a vessel.</p><p>Now chop mudakattan keerai [ mudakathan keerai ] nicely.<br />Add chopped keerai into the mixie jar and grind into a smooth paste adding little water.<br />Transfer into the vessel containing browntop millet & black gram batter.<br />Wash the mixie jar with little water and pour into the vessel containing batter.<br />Add salt and mix well.<br />The batter should be watery just like <b><a href="https://kalakkalsamayal.blogspot.com/2014/10/neer-dosai.html" target="_blank">Neer dosai </a></b>batter.<br />Now batter is ready to make dosai on a dosai tawa/dosai kal.</p><p>The dosai will be tastier and softer if done after allowing the batter to stand for 2 - 4 hours.</p>
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<tr><td height="240" width="325"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4x6jY1YkcPw-wbMoGWOqeU_Is2ZGZtsIZ-UF0uRPiw1bKhI-N6BrRidjp3eRSXzjSy9mTBK0EM38zi9sNXVs7zrJHbAMNUhxufhcVHFwlfyypu84u_fTR9AmJWlFUQUO2SslW7WNGqy8/s2048/1-IMG_20200921_075845.jpg"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4x6jY1YkcPw-wbMoGWOqeU_Is2ZGZtsIZ-UF0uRPiw1bKhI-N6BrRidjp3eRSXzjSy9mTBK0EM38zi9sNXVs7zrJHbAMNUhxufhcVHFwlfyypu84u_fTR9AmJWlFUQUO2SslW7WNGqy8/s320/1-IMG_20200921_075845.jpg" width="320" /></a></td>
<td height="240" width="325"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPcd7xcCWG0wcqo-UtKRN7p7O6Y36OdplcEGae1ka4pTEZZxMcSoiCnuQ2nYrcCwyxU183t1AuoSfD2S8JUdb_V72YdmxmIL-5SCfVho1Hh8Zi1bLXEqhpGclx0in0C0Xu0KEWlxv8jE/s2048/1-IMG_20200921_093529.jpg"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPcd7xcCWG0wcqo-UtKRN7p7O6Y36OdplcEGae1ka4pTEZZxMcSoiCnuQ2nYrcCwyxU183t1AuoSfD2S8JUdb_V72YdmxmIL-5SCfVho1Hh8Zi1bLXEqhpGclx0in0C0Xu0KEWlxv8jE/s320/1-IMG_20200921_093529.jpg" width="320" /></a></td>
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<tr><td height="240" width="325"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBonS_hX1MH9hdGMHQX561r48L6TmCJcCauHGqgrqjHZrKFlmJlhfsJIJumGHC1fo0KwPHHifJ8aa7gFZ4HYuVOqVWFNfw1o3flsqDJuokzvuatvJpkcosN-gdOLwnQU9MixhkucFX5yI/s2048/1-IMG_20200921_094746.jpg"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBonS_hX1MH9hdGMHQX561r48L6TmCJcCauHGqgrqjHZrKFlmJlhfsJIJumGHC1fo0KwPHHifJ8aa7gFZ4HYuVOqVWFNfw1o3flsqDJuokzvuatvJpkcosN-gdOLwnQU9MixhkucFX5yI/s320/1-IMG_20200921_094746.jpg" width="320" /></a></td>
<td height="240" width="325"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8T_WIrbP2990FoKXmTl2YmvgaCEubGXM_z2MaukfJpOUnf9mIQM5aPhUgfIgljxwqTceqeBopofLSPuBx9nkskF5o_s1AE-o_bsGZ0rs-0zuE2WkVewmAX1byF97MmjHtx9-2pgwnfIo/s2048/1-IMG_20200921_095327.jpg"><img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8T_WIrbP2990FoKXmTl2YmvgaCEubGXM_z2MaukfJpOUnf9mIQM5aPhUgfIgljxwqTceqeBopofLSPuBx9nkskF5o_s1AE-o_bsGZ0rs-0zuE2WkVewmAX1byF97MmjHtx9-2pgwnfIo/s320/1-IMG_20200921_095327.jpg" width="320" /></a></td>
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<p><br />Heat a tawa [ dosai kal ] on stove over medium heat.<br />Pour quarter to half a teaspoon of oil on the surface of the tawa.<br />When the oil starts fuming start pouring dosai maavu from outer to inner as shown in the link below.<br /><br /><b><a href="https://kalakkalsamayal.blogspot.com/2013/02/rawa-ragi-other-mixed-dosai-making.html" target="_blank">The method of making dosai from watery [ diluted ] dosai Batter</a></b></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzD6ZXQUk-tpxGjKN6wwxmk1e8yvhjYsZ5jFt_7-mZ7F5CW8RnYSsLTvhKCfQV-znSTeRKfVOXQTQsrOCvgq_v-W88QF3X1oZYOpyknGUtZrz5Cc7eHNlpMwjHIF0BfEErRpLcQSXoNU/s2048/1-IMG_20200921_211949.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Browntop millet Mudakattan dosai" border="0" data-original-height="1435" data-original-width="2048" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzD6ZXQUk-tpxGjKN6wwxmk1e8yvhjYsZ5jFt_7-mZ7F5CW8RnYSsLTvhKCfQV-znSTeRKfVOXQTQsrOCvgq_v-W88QF3X1oZYOpyknGUtZrz5Cc7eHNlpMwjHIF0BfEErRpLcQSXoNU/w400-h280/1-IMG_20200921_211949.jpg" title="Browntop millet Mudakattan dosai" width="400" /></a></div><p><b><br /></b>Sprinkle some oil on the surface of dosai.</p><p>Cook until the edge starts curling up and some golden spots start appearing.<br />Gently spread the oil that we have sprinkled earlier over the dosai with dosai ladle.<br />Transfer dosai to a serving plate.<br /><br />No need to flip dosai and cook the other side.<br /><br />Again grease tawa and make next dosai.<br /></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPzR1kKVrkzXmwsU_xbPJOPj2ouKfMFCAfP_pnoYopZDn7skYqdyxf3tsjJEA5bpV60biBxHSdNHsnlHrw6HfzOOKciVqWo_uaB9GufNS1YvrVOt4_fBSVvZ1wfuWIZABx4m7p9AFKJc/s2048/1-IMG_20200921_212131.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Browntop millet Mudakattan dosai" border="0" data-original-height="1603" data-original-width="2048" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPzR1kKVrkzXmwsU_xbPJOPj2ouKfMFCAfP_pnoYopZDn7skYqdyxf3tsjJEA5bpV60biBxHSdNHsnlHrw6HfzOOKciVqWo_uaB9GufNS1YvrVOt4_fBSVvZ1wfuWIZABx4m7p9AFKJc/w400-h313/1-IMG_20200921_212131.jpg" title="Browntop millet Mudakattan dosai" width="400" /></a></div><br />
<p>Relish hot dosai with any <b><a href="https://kalakkalsamayal.blogspot.com/2015/05/chutney.html" target="_blank">spicy chutney</a></b> of your choice.</p>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehw_-hpkzB-tZgREQT6qit_ZkJFnsP40oYQw6wUZK69RRXLv9yDgWnJPQTdYe8P1Y23HDiqn0eE-rWWn0NcsnwSzwbIaGax6jkV7_Bf668W8utIib-xHPmnlMpag9aUfIt5tl7BXNz_M/s2048/1-IMG_20200921_213013.jpg" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Browntop millet Mudakattan dosai" border="0" data-original-height="1617" data-original-width="2048" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehw_-hpkzB-tZgREQT6qit_ZkJFnsP40oYQw6wUZK69RRXLv9yDgWnJPQTdYe8P1Y23HDiqn0eE-rWWn0NcsnwSzwbIaGax6jkV7_Bf668W8utIib-xHPmnlMpag9aUfIt5tl7BXNz_M/w400-h316/1-IMG_20200921_213013.jpg" title="Browntop millet Mudakattan dosai" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/07/appam-from-samai.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Appam from Samai [ Appam from Little millet ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSyX4sCG5qkPRodBy4EI-DB4c2tuveZ0Tj8SqcWNbXLJYmZqhPqXcF8ZQcKHtZfBe95gmTY4quuIXG7de9Bia4pxn3Myk1YECoOZClnBidNE8l8sGDbnjjcC6xsXHDj6I8U0wtVrZE9o/s320/1-IMG_20200716_100429.jpg" title="Appam from Samai [ Appam from Little millet ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Appam from Samai</td></tr></tbody></table>
</td>
</tr>
</tbody></table>
<br />
<br />
<table><tbody>
<tr><td height="100" width="130"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/09/yellow-pumpkin-flower-in-cooking.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Yellow Pumpkin flower in cooking" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp0hb9S8odFlezyWF7obmgerl5QCHF8aBJn2FpkkfJqsQX58sBaB8FfOzUK8x0TertG_x_mTivwxlA-cnmVx8EEKN8j0Co4myk37pdD-B0XYLQEIRuu4kz6ImU-3yYYEXnJ3bH-1NVZ4/s320/1-IMG_20200818_133235.jpg" title="Yellow Pumpkin flower in cooking" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow Pumpkin flower in cooking</td></tr>
</tbody></table>
</td>
<td height="100" width="130"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/09/juteleafincooking.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Jute Leaf in cooking" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqYMBl64UHOUcSQfNB6E-0W8jqg-rV-dvm8qn2CWx0I9nrJskVWYN-2fwc3PjXBzWiKg7iq2ZKLDz5Oc9TvX0tJD33HZoGBtpHzH3s0xDBqVo6F00m5Zi2I6C1gkqC9LY9074LceJYdg/w400-h340/1-IMG_20200825_132108.jpg" title="Jute Leaf in cooking" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jute Leaf in cooking</td></tr>
</tbody></table>
</td>
<td height="100" width="130"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://kalakkalsamayal.blogspot.com/2015/04/samai-buckwheat-payasam.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Samai Buckwheat payasam" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSG6dLZISSWrq-FM9NR2rNll0KvQGhjqeRtsXwvg8CqIk_3MH-s0Kno52GATVgWxCiORrLT7uFH4yiCVUrsAxJpfh4t9ul0nUA-w-o9T28F-dIwihBW22yxL0PAoovrMgy0mka8eHxl_k/s1600/1-DSCN9180.JPG" title="Samai Buckwheat payasam" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Samai Buckwheat payasam</td></tr>
</tbody></table>
</td>
</tr>
<tr>
<td height="100" width="130"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/09/kuthiraivaalivellasweetbread.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Kuthiraivaali sweet Bread [ Barnyard millet Bread ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMi7DDLJpcXo-0y3xChdIVGRuUZc4jYtMcWXffHtzzFRd4hKsvdyS8jLQ43f6GXuczca__mVH_pZA-R7c0qoMVRvPChZW9G8fg8qCGXVqM__SWnO1OHyalZIR8VdK78w9SGHDiE3PEJo/w400-h328/1-IMG_20200830_121536.jpg" title="Kuthiraivaali sweet Bread [ Barnyard millet Bread ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kuthiraivaali sweet Bread</td></tr>
</tbody></table>
</td>
<td height="100" width="130"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://kalakkalsamayal.blogspot.com/2014/11/samai-methy-pancake.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Samai venthaya keerai roti [ Littlemillet methy pancake ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpbRWXBNC3UDNBMqyUouNSltseqcpkckBJ4Ti2-OCeLGODTfG3JyvXC4k-KmHoWmJboxw_922wNi1fHBl8_ReN3cCv-YRZX5Cvnr4qtyrFLRgYkpVPLVsRwkZ3eH7kEATQVV9DTZIyx4/s1600/1-DSCN7928.JPG" title="Samai venthaya keerai roti [ Littlemillet methy pancake ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Samai venthaya keerai roti [ Littlemillet methy pancake ]</td></tr>
</tbody></table>
</td>
<td height="100" width="130"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/08/samai-spicy-masala-bread.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Samai spicy masala Bread [ Littlemillet spicy masala bread ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRrcjtAi9v9MrqjofOMEKStQHBDEapfET0BRJL-BFImCdGTFQnCrqk-v9zpfJnbDZGBi9sdTaVSIWGdhGxLGxtunHz2J5hAbx-LwhpG1e3uo0biR82fQxbqQHH_xkkuTg3w9mhRdeau8/w640-h565/1-IMG_20200823_102454.jpg" title="Samai spicy masala Bread [ Littlemillet spicy masala bread ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Samai spicy masala Bread[ Littlemillet spicymasala bread ]</td></tr>
</tbody></table>
</td>
</tr>
</tbody></table>
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<b style="font-size: x-large;"><span style="color: #38761d; font-size: large;">For other millet recipes</span></b><br />
<br style="font-size: x-large;" />
<b style="font-size: x-large;"><span style="font-size: large;"><a href="http://kalakkalsamayal.blogspot.com/2013/12/millets-special.html" target="_blank">Millet Recipes</a></span></b><br />
<b style="font-size: x-large;"><br /></b><span style="font-size: large;"></span><b style="font-size: x-large;"><span style="color: #274e13; font-size: large;">For Other recipes</span></b><br />
<b style="font-size: x-large;"><br /></b><span style="font-size: large;"></span><b style="font-size: x-large;"><span style="font-size: large;"><a href="http://kalakkalsamayal.blogspot.com/2013/10/recipe-index.html" target="_blank">Recipe Index</a></span></b><span style="font-size: large;"> </span><br />
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<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-67196502900674022712020-09-21T23:14:00.002+05:302020-10-02T23:25:46.605+05:30Kuthiraivaali_Vella_Sweet_Bread<p> <b>#KuthiraivaaliVellaSweetBread #BarnyardMilletJaggerySweetBread :</b></p><p><b>#Kuthiraivaali</b> is known as <b>#BarnyardMillet</b> in English. It is called #<b>Oodalu</b> in Kannada. It is known as <b>Bhagar</b> or <b>Varai</b> in Marathi & Chhattisgarh.</p><p><b>#Kuthiraivaali</b> is gluten free and non acid forming food.</p><p>The glycemic index of kuthiraivaali is low and thus beneficial for cardiovascular and Type 2 Diabetic patients.</p><p>The amount of Protein present in Kuthiraivaali is significantly higher than other millet varieties.</p><p>Kuthiraivaali is rich source of Iron and dietary fiber.</p><p>100 g of kuthiraivaali contains 11.2 g of Protein, 10.1 g of Fiber, 4.4 g of minerals, 15.2 mg of Iron and 11 mg of Calcium.</p><p>Recently I prepared a <b><a href="https://kalakkalsamayal.blogspot.com/2020/09/samai-sweet-bread.html" target="_blank">sweet bread from Samai [ Little millet ]</a></b>. The taste and texture of the sweet bread was excellent. So I tried a bread from Kuthiraivaali based on that recipe but used Vellam [ Jaggery ] instead of sugar.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ-vtUea7hXkPaIDcXpRblAgJVHOP_waO8JlpeZvCsf1UikEL1ENpaROQ5R6A6G_sXSk4ljDjF5cPFSP8Db-nSsvEoCw0BKbZ0g33uy1sJ5aju3HBF90qUx2nax0YjkhEVWWRb_s2a2Y/s2048/1-IMG_20200830_110935.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Kuthiraivaali sweet Bread [ Barnyard millet sweet Bread ]" border="0" data-original-height="1637" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ-vtUea7hXkPaIDcXpRblAgJVHOP_waO8JlpeZvCsf1UikEL1ENpaROQ5R6A6G_sXSk4ljDjF5cPFSP8Db-nSsvEoCw0BKbZ0g33uy1sJ5aju3HBF90qUx2nax0YjkhEVWWRb_s2a2Y/w400-h320/1-IMG_20200830_110935.jpg" title="Kuthiraivaali sweet Bread [ Barnyard millet sweet Bread ]" width="400" /></a></div><p></p><p>The preparation involves two stages</p><p></p><ul><li>Soaking and grinding</li><li>Steam cooking the prepared dough</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMi7DDLJpcXo-0y3xChdIVGRuUZc4jYtMcWXffHtzzFRd4hKsvdyS8jLQ43f6GXuczca__mVH_pZA-R7c0qoMVRvPChZW9G8fg8qCGXVqM__SWnO1OHyalZIR8VdK78w9SGHDiE3PEJo/s2048/1-IMG_20200830_121536.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Kuthiraivaali sweet Bread [ Barnyard millet sweet Bread ]" border="0" data-original-height="1678" data-original-width="2048" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMi7DDLJpcXo-0y3xChdIVGRuUZc4jYtMcWXffHtzzFRd4hKsvdyS8jLQ43f6GXuczca__mVH_pZA-R7c0qoMVRvPChZW9G8fg8qCGXVqM__SWnO1OHyalZIR8VdK78w9SGHDiE3PEJo/w400-h328/1-IMG_20200830_121536.jpg" title="Kuthiraivaali sweet Bread [ Barnyard millet sweet Bread ]" width="400" /></a></div>
<p></p><p><b>Soaking Time : 2 hours</b></p><p><b>Preparation Time : 15 - 20 mins</b></p><p><b>Steam cooking Time : 15 - 18 mins</b></p>
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<br />
<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="220">1/2 Cup+1 Tbsp</td><td>Kuthiraivaali [ Barnyard Millet ]</td></tr>
<tr><td width="220">1/3 Cup</td><td>Coconut scrapings</td></tr>
<tr><td width="220">1/4 Cup</td><td>Jaggery [ adjust ]</td></tr>
<tr><td width="220">1/4 Tsp</td><td>Salt</td></tr>
<tr><td width="220">5 - 6</td><td>Dried Dates [ Raisins ]</td></tr>
<tr><td width="220">8 - 10</td><td>Dried grapes [ kismis ]</td></tr>
<tr><td width="220">2 - 3</td><td>Cardamom</td></tr>
<tr><td width="220">a small piece</td><td>Nutmeg</td></tr>
<tr><td width="220">1/4 Tsp</td><td>Cinnamon powder [ optional ]</td></tr>
<tr><td width="220">1 Tsp</td><td>Fennel [ Sounf ]</td></tr>
<tr><td width="220">1 Sachet [ 5 g ]</td><td>Eno Fruit salt</td></tr>
</tbody></table>
<br />1/2 Tsp of ghee to grease the steaming vessel/pan.<br />
<p><b>Method :</b></p><p><b>Soaking and Grinding :</b></p><p>Take 1/2 cup of Kuthiraivaali in a vessel and wash once with water.</p><p>Soak in water for two hours.</p><p>Take 1 Tbsp of kuthiraivaali in a small bowl and rinse it with water once. Soak it with 2 Tbsp of water for 1 1/2 hours. After 1 1/2 hours pressure cook in a cooker for a whistle at HIGH and then reduce the flame to SIM and cook for 7 minutes.</p><p>Take out the cooked kuthiraivaali after the pressure cooker ran out of steam. Let it cool down to room temperature.</p><p>Heat 2 - 3 teaspoon of water in a vessel on slow flame and put in smashed jaggery and dissolve. Turn off once jaggery completely gets dissolved and Strain through a filter to remove impurities. Allow to cool down to normal temperature.</p><p>Take soaked kuthiraivaali and <b>2 tablespoon</b> of cooked kuthiraivaali in a mixie jar. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzGWCmBgsfuHCB23XpBsMlnI4ZTvcf73N8wkybeb8oMMM_mb6dUQjSyzFzSMUvJhAme8iYoKAnjE1jU0Zy4L2FQG8iQbyXz4mMqsu7YjuFX5TNtvXUhIxronHoDHmMRDI7ALKAM_Yt2I/s2048/1-IMG_20200830_094811.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1401" data-original-width="2048" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzGWCmBgsfuHCB23XpBsMlnI4ZTvcf73N8wkybeb8oMMM_mb6dUQjSyzFzSMUvJhAme8iYoKAnjE1jU0Zy4L2FQG8iQbyXz4mMqsu7YjuFX5TNtvXUhIxronHoDHmMRDI7ALKAM_Yt2I/w400-h274/1-IMG_20200830_094811.jpg" width="400" /></a></div><p></p><p>Blend together adding jaggery dissolved water [ Jaggery syrup ].</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BPXR2sZN3BkaFVzD1l1j9BFA258-I1LlEqGvGV-GgtQf1mZmXnPu9Q_kKaBGiFsO4JZnP1Un_g6rmRzUckGVCC4UP3JmdgfF8HfXlZZwtMBENpqyEvfWJ_Kmm9RjM8x48QsWbL-4Nw4/s2048/1-IMG_20200830_095002.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1741" data-original-width="2048" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BPXR2sZN3BkaFVzD1l1j9BFA258-I1LlEqGvGV-GgtQf1mZmXnPu9Q_kKaBGiFsO4JZnP1Un_g6rmRzUckGVCC4UP3JmdgfF8HfXlZZwtMBENpqyEvfWJ_Kmm9RjM8x48QsWbL-4Nw4/w400-h340/1-IMG_20200830_095002.jpg" width="400" /></a></div><p></p><p>Grind into a coarse batter. Transfer into a big vessel. Add 1 - 2 Tsp of water into the mixie jar and clean to get the batter sticking on the inner surface of the jar. Add washed water also into the vessel containing batter. The batter should be of <b><a href="https://kalakkalsamayal.blogspot.com/2012/11/idly-maavu-batter-for-idly-idly-dough.html" target="_blank">idli maavu</a></b> [ Idli batter ] consistency.</p><p>Add salt & Mix well.</p>
<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmqKlgSWD1goRFwqJ5nHlxGpOtRPNCtdX23CYGNlfAuILJVuS9wIQT9ItaqmsZu06osayVaH0D9tN3Dc9a6mhnLwsI4PGJ0ouZZMnjJ6He5k24rVRW_9VZg29D6a0l7hkNUOW5rIbOoE/s2048/1-IMG_20200830_095905.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1724" data-original-width="2048" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmqKlgSWD1goRFwqJ5nHlxGpOtRPNCtdX23CYGNlfAuILJVuS9wIQT9ItaqmsZu06osayVaH0D9tN3Dc9a6mhnLwsI4PGJ0ouZZMnjJ6He5k24rVRW_9VZg29D6a0l7hkNUOW5rIbOoE/w400-h336/1-IMG_20200830_095905.jpg" width="400" /></a></div><br />
<p><b>Preparation of Dough :</b></p><p>Grease a flat bottomed shallow vessel/pan with ghee/oil and keep aside.</p><p>Finely chop dried dates [ raisins ] and set aside.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6TVmo77tOUfPwpARCazgLrAl3U_Jmva7tv9ICKAacTm1JvBxO1fLczGAcjtXUPGOw8IStRKONjHX4VmsfkCIR3YuL-9ppzBOe-36Tgf6GEOwQ6c_lyu11JkbJB0qcT0VVcT-a8Q7lto/s2048/1-IMG_20200830_103348.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1574" data-original-width="2048" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6TVmo77tOUfPwpARCazgLrAl3U_Jmva7tv9ICKAacTm1JvBxO1fLczGAcjtXUPGOw8IStRKONjHX4VmsfkCIR3YuL-9ppzBOe-36Tgf6GEOwQ6c_lyu11JkbJB0qcT0VVcT-a8Q7lto/w400-h308/1-IMG_20200830_103348.jpg" width="400" /></a></div><p></p><p>Take 1 Tsp of sugar, cardamom and nutmeg in a mortar and pound into a smooth powder with pestle.</p><p>Now add fennel, cardamom-nutmeg powder, cinnamon powder [ optional ].</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxjANnFHOHnIlUKHY44-pAJx4qx5uRcdfoilvEIQ8U1Q9VFVQmYn0PNHq0wgGYnOZg1FM078bgtjTZcII7EHhqgTUo-vpTjD0zdkKl5pH03pNxjsPu_S58E73k5lAyLe9uWEwUNFyjLo/s2048/1-IMG_20200830_100803.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1891" data-original-width="2048" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxjANnFHOHnIlUKHY44-pAJx4qx5uRcdfoilvEIQ8U1Q9VFVQmYn0PNHq0wgGYnOZg1FM078bgtjTZcII7EHhqgTUo-vpTjD0zdkKl5pH03pNxjsPu_S58E73k5lAyLe9uWEwUNFyjLo/w400-h369/1-IMG_20200830_100803.jpg" width="400" /></a></div><p></p><p>Keep aside a small amount of chopped dried dates to decorate at the top. Add rest of them into the batter.</p><p> Next put in coconut scraping and Mix well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wfsgpQDWTTkMwYCg0m_qubx87Dn6ZY61wDahbWqDVxsFbBJEHQ59SuG6-wyDz77G-4RXEfTEmVgPgrofCAKPJou3U9odPTgr1ewlPbaVWqbuA7GoL7meHh14jjQpNyeFb1MbmpETCU8/s2048/1-IMG_20200830_103714.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1688" data-original-width="2048" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wfsgpQDWTTkMwYCg0m_qubx87Dn6ZY61wDahbWqDVxsFbBJEHQ59SuG6-wyDz77G-4RXEfTEmVgPgrofCAKPJou3U9odPTgr1ewlPbaVWqbuA7GoL7meHh14jjQpNyeFb1MbmpETCU8/w400-h330/1-IMG_20200830_103714.jpg" width="400" /></a></div><p></p><p>The dough should be of <b><a href="https://kalakkalsamayal.blogspot.com/2012/11/idly-maavu-batter-for-idly-idly-dough.html" target="_blank">idli maavu</a></b> [ Idli batter ] consistency.</p><p>Finally add Eno fruit salt and mix well. </p><p>The fruit salt produces lots of air bubbles in the dough and the volume of the dough slightly increases.</p>
<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicI2LHpDw-jDFEohl15GdUppzv5v0xtkq7ALSB8VmCUnWVMCkVsbSXG1F9-yM1tY9Ea-Smi8YqPZuE8TeAVJY-klniHWeZEZuv3EXYH7IkDVet8RFyQpy39_Lcjpom9yB6dx2kk7f_H30/s2048/1-IMG_20200830_104452.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1794" data-original-width="2048" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicI2LHpDw-jDFEohl15GdUppzv5v0xtkq7ALSB8VmCUnWVMCkVsbSXG1F9-yM1tY9Ea-Smi8YqPZuE8TeAVJY-klniHWeZEZuv3EXYH7IkDVet8RFyQpy39_Lcjpom9yB6dx2kk7f_H30/w400-h350/1-IMG_20200830_104452.jpg" width="400" /></a></div>
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<p><b>Steam Cooking the dough :</b></p><p>Heat an idli pot with three cups of water on a stove over high flame. Place the steamer plate in the slot inside the idli pot.</p><p>Pour the prepared dough into the greased vessel and tap gently to spread out evenly.</p><p>Sprinkle chopped dates and kismis over the batter.</p><p>Place the vessel/pan with dough over the steamer plate once the water starts boiling in the idli pot.</p><p>Close the idli pot with its lid and cook for 14 minutes on HIGH flame</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokpwMXzBAG8UPwcyRJEbTO231uYeXoCV5vaJz55ksa0EcXPD_hjgWPNxnYOZyIetV4Cj78tMJ4hxiHHCtc95zQDfnip6FpfX4IWuPpKXVQV3tXNQDenWUQmW6-Gs4UlM5_vTsONgvSZY/s2048/1-IMG_20200830_104759.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1610" data-original-width="2048" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokpwMXzBAG8UPwcyRJEbTO231uYeXoCV5vaJz55ksa0EcXPD_hjgWPNxnYOZyIetV4Cj78tMJ4hxiHHCtc95zQDfnip6FpfX4IWuPpKXVQV3tXNQDenWUQmW6-Gs4UlM5_vTsONgvSZY/w400-h315/1-IMG_20200830_104759.jpg" width="400" /></a></div>
<p>After 15 minutes open the lid.</p><p>Now insert a clean and dry knife or toothpick into the bread.</p><p>If it comes out clean then the bread is ready and remove the vessel from the idli pot.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJy4h2RQ6FcFmY-alD1EBvseMHCoPFY7LrKRLZOeurddMrgyRQgOZNmZk9kcnHvkUhGPudRLlUsIALCuLq9ryEzBFZtkgZUcmiy9banIcHyiGDf_83-SjXVrcLmCu3VsBsSg6jqjJscqE/s2048/1-IMG_20200830_110128.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Kuthiraivaali sweet Bread [ Barnyard millet sweet Bread ]" border="0" data-original-height="1645" data-original-width="2048" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJy4h2RQ6FcFmY-alD1EBvseMHCoPFY7LrKRLZOeurddMrgyRQgOZNmZk9kcnHvkUhGPudRLlUsIALCuLq9ryEzBFZtkgZUcmiy9banIcHyiGDf_83-SjXVrcLmCu3VsBsSg6jqjJscqE/w400-h321/1-IMG_20200830_110128.jpg" title="Kuthiraivaali sweet Bread [ Barnyard millet sweet Bread ]" width="400" /></a></div>
<p></p><p>If not, steam cook for another 2 - 3 minutes.</p><p>Remove the steamed bread from the idli pot.</p><p>Keep over the kitchen platform or on a table to cool down. Allow to stand for ten minutes.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ-vtUea7hXkPaIDcXpRblAgJVHOP_waO8JlpeZvCsf1UikEL1ENpaROQ5R6A6G_sXSk4ljDjF5cPFSP8Db-nSsvEoCw0BKbZ0g33uy1sJ5aju3HBF90qUx2nax0YjkhEVWWRb_s2a2Y/s2048/1-IMG_20200830_110935.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Kuthiraivaali sweet Bread [ Barnyard millet sweet Bread ]" border="0" data-original-height="1637" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ-vtUea7hXkPaIDcXpRblAgJVHOP_waO8JlpeZvCsf1UikEL1ENpaROQ5R6A6G_sXSk4ljDjF5cPFSP8Db-nSsvEoCw0BKbZ0g33uy1sJ5aju3HBF90qUx2nax0YjkhEVWWRb_s2a2Y/w400-h320/1-IMG_20200830_110935.jpg" title="Kuthiraivaali sweet Bread [ Barnyard millet sweet Bread ]" width="400" /></a></div>
<p></p><p>After ten minutes slice the prepared bread with a clean and dry knife.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BsUF64IV9e8yrl8uaGcxlT_AppY_qch_SivppOGpuSeJpIVPDsa9a47RKaz1nOgOpmUHbhrtiGxG2bgV-hlOmCWZMTYuNu6EoS35lKurZbN-nXAnx6vszYgSvZTYshMQBKNlKKu31ig/s2048/1-IMG_20200830_111511.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Kuthiraivaali sweet Bread [ Barnyard millet sweet Bread ]" border="0" data-original-height="1655" data-original-width="2048" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BsUF64IV9e8yrl8uaGcxlT_AppY_qch_SivppOGpuSeJpIVPDsa9a47RKaz1nOgOpmUHbhrtiGxG2bgV-hlOmCWZMTYuNu6EoS35lKurZbN-nXAnx6vszYgSvZTYshMQBKNlKKu31ig/w400-h324/1-IMG_20200830_111511.jpg" title="Kuthiraivaali sweet Bread [ Barnyard millet sweet Bread ]" width="400" /></a></div>
<p></p><p>Tasty and yummy kuthiraivaali sweet bread is ready to relish. Enjoy!!</p><p>The pieces can be stored in an airtight container after cooling down to room temperature.</p><p>The bread remains good for a day.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMi7DDLJpcXo-0y3xChdIVGRuUZc4jYtMcWXffHtzzFRd4hKsvdyS8jLQ43f6GXuczca__mVH_pZA-R7c0qoMVRvPChZW9G8fg8qCGXVqM__SWnO1OHyalZIR8VdK78w9SGHDiE3PEJo/s2048/1-IMG_20200830_121536.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Kuthiraivaali sweet Bread [ Barnyard millet sweet Bread ]" border="0" data-original-height="1678" data-original-width="2048" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMi7DDLJpcXo-0y3xChdIVGRuUZc4jYtMcWXffHtzzFRd4hKsvdyS8jLQ43f6GXuczca__mVH_pZA-R7c0qoMVRvPChZW9G8fg8qCGXVqM__SWnO1OHyalZIR8VdK78w9SGHDiE3PEJo/w400-h328/1-IMG_20200830_121536.jpg" title="Kuthiraivaali sweet Bread [ Barnyard millet sweet Bread ]" width="400" /></a></div><p></p><p><b><span style="color: red;">Note :</span></b></p><p>Add only two tablespoon of cooked kuthiraivaali while grinding batter in the mixie. Otherwise the bread would become sticky. If some left over cooked kuthiraivaali is there then consume it with sambar, rasam or curd.</p><p>The bread can be prepared without adding coconut scrapings also. The same measurement of ingredients holds good.</p><p>Steam cooking time depends on the volume of the dough. </p><p><br /></p>
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<span style="color: #38761d; font-size: large;"><b>For other Kuthiraivaali Recipes</b></span><br />
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<b><span style="font-size: large;"><a href="https://kalakkalsamayal.blogspot.com/2014/08/sweet.html]" target="_blank">Sweet Varieties</a></span></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div>Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-14638467989211098802020-09-20T22:58:00.003+05:302020-12-18T10:25:15.275+05:30Vetrilai_Chutney<p><b>#VetrilaiChutney #BetelLeafChutney :</b></p><p><b>#Vetrilai</b> is called <b>#BetelLeaf</b> in English. The scientific name is Piper betle.</p><p>The betel leaves are rich in Vitamin C, thiamine, niacin, riboflavin, carotene and Calcium. Betel leaves are analgesic and helpful to ward off pain. We used to chew betel leaf, betel nut and lime after a heavy meal. This is because of its carmative, anti-flatulant property and increases metabolism and stimulates intestine to absorb vital vitamins and nutrients.</p><p>The Betel leaf and pepper along with honey is an excellent home remedy for cough, cold and congestion in the respiratory tract. Boil some bruised betel leaves in a cup of water along with cinnamon, cloves, cardamom & black pepper and keep boiling till the amount of water reduces by half. Intake of this decoction helps to relieve congestion in the respiratory tract and breathing problem.</p><p>I like to chew lime smeared betel leaves and scented areca nuts after a heavy meal. That helps to digest the food in the stomach. The betel leaves I used in Tamil Nadu and Karnataka are less spicy in taste. Generally after eating betel leaves, the tongue would turn numb as the taste buds lose its sensitivity. It takes some time to get back the sense of taste by the tongue. The betel leaves available in #Chittranjan are spicier and thicker in size. That is why, the taste buds in my tongue used to take quite a long time to gain back its sensitivity after the consumption of betel leaves here.</p><p>Some days back I bought betel leaves to chew after lunch. But I could consume only one leaf and saved the remaining leaves in the fridge. I didn't like to waste those leaves. I saw one or two sambar recipes using vetrilai. But it wasn't appealing to me and I wanted to prepare a dish using those leaves in raw form with its taste intact. </p><p>Daily I have been serving <b><a href="https://kalakkalsamayal.blogspot.com/2015/09/idly-varieties.html" target="_blank">idli</a></b> with <b><a href="https://kalakkalsamayal.blogspot.com/2015/05/chutney.html" target="_blank">chutney</a> or <a href="https://kalakkalsamayal.blogspot.com/2015/05/sambar-for-tiffin.html" target="_blank">sambar</a></b> to two to three persons apart from me and my husband since when Corona pandemic lock down was announced at the end of March 2020. Most of the days I used to prepare <b><a href="https://kalakkalsamayal.blogspot.com/2020/06/maangai-herbal-chutney.html" target="_blank">herbal spicy chutney</a></b> using predominantly Mint, curry leaves, karpooravalli and other condiments. An ingredient that imparts sour taste to the chutney has to be included to prepare a tasty chutney. I always use lemon and during Summer unripe mango [ maangai ] and nellikkai [ amla ] whenever it's available, to give sour taste to the chutney. I use almost all the ingredients in the raw form to get its full nutrients. </p><p>In the same way this time I have decided to include betel leaves in place of mint or curry leaves to make a spicy chutney for breakfast.</p>
<p><b>Vetrilai Vengaya Chutney :</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiru-8d5TB3fbp4-v-5_xePkSlFdZAC8tOkKQPPvlDwU1leOyV7f59Gb_FuoA5ugS3nOsa_f4GhxXbnU_D4rPP0XMA16IVTU0DexfWQCWRLmFGvBVUgyDfcqgK-a-krseOKU6h-sX4DIEA/s2048/1-IMG_20200816_102750.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Vetrilai Vengaya Chutney [ Betel Leaf Onion chutney ]" border="0" data-original-height="1630" data-original-width="2048" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiru-8d5TB3fbp4-v-5_xePkSlFdZAC8tOkKQPPvlDwU1leOyV7f59Gb_FuoA5ugS3nOsa_f4GhxXbnU_D4rPP0XMA16IVTU0DexfWQCWRLmFGvBVUgyDfcqgK-a-krseOKU6h-sX4DIEA/w640-h510/1-IMG_20200816_102750.jpg" title="Vetrilai Vengaya Chutney [ Betel Leaf Onion chutney ]" width="640" /></a></div><p></p>
<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">5 - 6</td><td>Vetrilai [ Betel Leaves ]</td></tr>
<tr><td width="200">10 - 12</td><td>Green chilly</td></tr>
<tr><td width="200">8 - 10</td><td>Small onion</td></tr>
<tr><td width="200">small piece</td><td>Turmeric tuber [ optional ]</td></tr>
<tr><td width="200">1/2 in. piece</td><td>Inji [ Ginger ]</td></tr>
<tr><td width="200">1 Tsp</td><td>Black pepper</td></tr>
<tr><td width="200">1/4 Tsp</td><td>Cumin seeds</td></tr>
<tr><td width="200">2 - 3</td><td>Garlic pods</td></tr>
<tr><td width="200">3/4 Tsp</td><td>Salt [ adjust ]</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Lemon juice [ adjust ]</td></tr>
</tbody></table>
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4pfv0bXBMbpGR6tZNc-bsjc9FZnq0pTE-Agem4c6igXsYGuTR8EDgx86JvTNVA2vZ6lakbq4MQa3jla4Hm4WRsS4-hPuNPhQGCw5pZ1H2oD7_hj2h3okJNrm7oiN6-hJBW5ZUjkd9LM/s2048/1-IMG_20200816_101637.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1874" data-original-width="2048" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4pfv0bXBMbpGR6tZNc-bsjc9FZnq0pTE-Agem4c6igXsYGuTR8EDgx86JvTNVA2vZ6lakbq4MQa3jla4Hm4WRsS4-hPuNPhQGCw5pZ1H2oD7_hj2h3okJNrm7oiN6-hJBW5ZUjkd9LM/w400-h366/1-IMG_20200816_101637.jpg" width="400" /></a></div><br /><b><br /></b><p></p><p><b>Method :</b></p><p>Wash betel leaves [ vetrilai ] two or three times in water. </p><p>Take all the given ingredients in a mixie jar. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbKxgq1qwfAZ5kEG3KT65kWm-JoiHMLxUsDA-4H3pJUAirHF8YMvC-Ek0bikd5uemMxQ8W6jl6zjq3sYZM0uG6DEQIAc3MfhNFojMFQh2ULn8vCtErs9LAn7VbO5yCWUkD7Tl5dmdpX4/s2048/1-IMG_20200816_101810.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1861" data-original-width="2048" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbKxgq1qwfAZ5kEG3KT65kWm-JoiHMLxUsDA-4H3pJUAirHF8YMvC-Ek0bikd5uemMxQ8W6jl6zjq3sYZM0uG6DEQIAc3MfhNFojMFQh2ULn8vCtErs9LAn7VbO5yCWUkD7Tl5dmdpX4/w400-h364/1-IMG_20200816_101810.jpg" width="400" /></a></div><p></p><p>Initially run the mixie without adding water. Then add some water and grind into a smooth paste.</p><p>Finally adjust salt and lemon juice. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZ5VDRRjnQyETcK-sBqFs8Kd33QBLVjB6UzfMBMVg1bIQzlBZBPXK37CTay9aenRlj6jT2jshx0pbbKhui7dYci5l2iAid7jjyNSfVfPOe_5UZ71Fl2T285Re-84wCXOFZDr1BNfu55Y/s2048/1-IMG_20200816_102222.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1969" data-original-width="2048" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZ5VDRRjnQyETcK-sBqFs8Kd33QBLVjB6UzfMBMVg1bIQzlBZBPXK37CTay9aenRlj6jT2jshx0pbbKhui7dYci5l2iAid7jjyNSfVfPOe_5UZ71Fl2T285Re-84wCXOFZDr1BNfu55Y/w400-h385/1-IMG_20200816_102222.jpg" width="400" /></a></div><p></p><p>Yes the chutney is ready to serve with hot idli or dosai or appam.</p><p>Serve a spoon of <b>Vetrilai vengaya chutney</b> and pour a teaspoon full of gingelly oil [ sesame/til oil ] over it as the chutney is spicy. Mm... Enjoy!!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKuMjPutXk1UwGkwrq8NMI05Mvoor1wumtGsW6cAGfsK8beiIcM5ApVMQifNiSBMrz8QwhpeNqH1Hns7OZw5htmuCEgcsCjzEuPFAMkWb-AsHWVgXJNXARIQ6pIadlDsexA7BsXYcFQU/s2048/1-IMG_20200816_102914.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2048" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKuMjPutXk1UwGkwrq8NMI05Mvoor1wumtGsW6cAGfsK8beiIcM5ApVMQifNiSBMrz8QwhpeNqH1Hns7OZw5htmuCEgcsCjzEuPFAMkWb-AsHWVgXJNXARIQ6pIadlDsexA7BsXYcFQU/w400-h338/1-IMG_20200816_102914.jpg" width="400" /></a></div><br /><p><br /></p>
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<span style="color: #38761d; font-size: large;"><b>For Other Chutney Varieties</b></span><br />
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<span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2015/05/chutney.html" target="_blank">Chutney Recipes</a></b></span><br />
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<span style="color: #38761d; font-size: large;"><b><br /></b></span>Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com7tag:blogger.com,1999:blog-3494938909938816033.post-63988992248691951332020-09-16T23:33:00.002+05:302020-09-16T23:40:55.953+05:30Jute_Leaf_in_Cooking<p> <b>#JuteLeafinCooking :</b></p><p>Last week my husband came with a big bunch of green leafy vegetables from the vegetable market. When he bought that bunch, he thought that it was amaranth green [ mulai keerai ]. But he had a doubt as the leaves were not looking like amaranth leaves. The edges of the leaves were not smooth. The leaves were oblong in shape with pointed tips. Just then our milk man came to deliver milk. When my husband asked him, he told the local name of the green. Then he elaborated that ropes were being made from the plant. We vaguely understood that the leaves might be that of Jute. We searched the web world to confirm it. Yes, it was Jute leaf and I saw some videos to make sure.</p><p>Whenever I try to consume a new type of greens I always used to prepare koottu from it. The same way I made koottu and the taste was good and they didn't have any distinct flavour. The texture of the leaves after cooking was slippery just like that of Spinach [ Kodi pasalai keerai ].</p><p>Later I found out that the leaves are being widely consumed by the people of West Bengal, India and they used to prepare tasty dal [ Lentil ].</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvn1mlTfY969vgNzILSiPL4vMJMijQwc49fzJjutHZ-ccftc4qqLyiD_VskJTAnZ_HtTe2Z0Ir7NQdMfH1pA5IRyxKAWnjNGEJ90giD6YVie1RKv-34sg5d06CsEr2Q6DQlWp__AOS2gI/s2048/1-IMG_20200824_210921.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="English : Jute Leaf; Tamil : Sanal Ilai" border="0" data-original-height="1922" data-original-width="2048" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvn1mlTfY969vgNzILSiPL4vMJMijQwc49fzJjutHZ-ccftc4qqLyiD_VskJTAnZ_HtTe2Z0Ir7NQdMfH1pA5IRyxKAWnjNGEJ90giD6YVie1RKv-34sg5d06CsEr2Q6DQlWp__AOS2gI/w400-h375/1-IMG_20200824_210921.jpg" title="English : Jute Leaf; Tamil : Sanal Ilai" width="400" /></a></div><p></p><p>I learned from the web world that Jute leaf contains mucilage, considered as a detoxifying agent and also a rich source of soluble fiber.</p><p>It contains Vitamin A, Vitamin B6, Vitamin C, Calcium, copper, folate, iron, manganese, magnesium,niacin, potassium, thiamin and zinc.</p><p><b>Here I would like to show two recipes where I have included Jute Leaf. They are :</b></p><p></p><ol style="text-align: left;"><li><b>Jute Leaf Koottu</b></li><li><b>Jute Leaf Dal</b></li></ol><p></p><p>Preparation time : 10 mins</p><p>Cooking Time : 10 mins</p><p>Quantity prepared : 1 cup approx.</p><p><b>Both the recipes need cooked green gram. To cook green gram split :</b></p><p>Take 1/3 cup of Green gram split in a pressure cooker. </p><p>Rinse once with water and add slightly more than half a cup of water & a pinch of turmeric powder. </p><p>Pressure cook on HIGH flame for three whistles and reduce the flame to SIM and cook for 3 minutes. </p><p>Open the pressure cooker only after it ran out of steam.</p><p><b>1. Jute Leaf Koottu :</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YpU00BQ5lx8Ue6CJhtKSWgkidGmktrljBjCjgDs29pIHeTtjH-cJtjbHoebgyofZ9EmdrE9fCG6nJgDDw2bi9umEYEREwXgzPd-uiMeywdWPwwdIFkHjLPmkbut-xlUfvKMoOrwYB9I/s2048/1-IMG_20200828_135231.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Jute Leaf Kootu [ Sanal keerai koottu ]" border="0" data-original-height="1855" data-original-width="2048" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YpU00BQ5lx8Ue6CJhtKSWgkidGmktrljBjCjgDs29pIHeTtjH-cJtjbHoebgyofZ9EmdrE9fCG6nJgDDw2bi9umEYEREwXgzPd-uiMeywdWPwwdIFkHjLPmkbut-xlUfvKMoOrwYB9I/w400-h363/1-IMG_20200828_135231.jpg" title="Jute Leaf Kootu [ Sanal keerai koottu ]" width="400" /></a></div><p></p>
<table><tbody>
<tr><th align="left">Ingredients for koottu :</th></tr>
<tr><td width="200">1 Cup</td><td>Jute Leaves chopped</td></tr>
<tr><td width="200">1/3 Cup</td><td>Green gram split</td></tr>
<tr><td width="200">3/4 Tsp</td><td><b style="font-size: large;"><a href="http://kalakkalsamayal.blogspot.com/2013/01/sambar-powder.html" target="_blank">Sambar Powder</a></b></td></tr>
<tr><td width="200">1 pinch</td><td>Turmeric powder</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Salt [ Adjust ]</td></tr>
<tr><th align="left">To Grind :</th></tr>
<tr><td width="200">4 Tsp</td><td>Coconut scrapings</td></tr>
<tr><td width="200">1/4 Tsp</td><td>Cumin seeds</td></tr>
<tr><td width="200">3 - 4</td><td>Black pepper</td></tr>
<tr><td width="200">2 pinch</td><td>Rice flour</td></tr>
<tr><th align="left">Tempering : :</th></tr>
<tr><td width="200">1/2 Tsp</td><td><a href="http://kalakkalsamayal.blogspot.com/2014/03/vengaya-vadavam.html"><b>Vengaya vadavam</b></a></td></tr>
<tr><td width="200">1/2 Tsp</td><td>Cooking Oil</td></tr>
</tbody></table>
<br /><p><b>
Method :</b></p><p>Grind coconut scrapings, cumin seed, black pepper and rice flour into a fine paste in a mixie [ blender ] and keep aside.</p><p>Cook green gram split as per method given above.</p><p>Heat a kadai or heavy bottom vessel on a stove over medium heat.</p><p>Add 1/3 cup of water, <b style="font-size: large;"><a href="http://kalakkalsamayal.blogspot.com/2013/01/sambar-powder.html" target="_blank">Sambar Powder</a>,</b> turmeric powder, chopped Jute leaves and salt.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_j7c4kyIkQZezJBjtl-4WJm9RMreATc1xpzLbvrvdom5mPa5HO4bxXfBuXYgBD33qWhOojF7w2BYvybNTBmNBIrC9Pf8Dnzfc5RRk23A9DhQzFhgs7MnEOqlCm0qptKcKozT5f48ic2s/s2048/1-IMG_20200828_131645.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1835" data-original-width="2048" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_j7c4kyIkQZezJBjtl-4WJm9RMreATc1xpzLbvrvdom5mPa5HO4bxXfBuXYgBD33qWhOojF7w2BYvybNTBmNBIrC9Pf8Dnzfc5RRk23A9DhQzFhgs7MnEOqlCm0qptKcKozT5f48ic2s/w400-h359/1-IMG_20200828_131645.jpg" width="400" /></a></div>
<p></p><p>Bring them into boil and reduce the flame.</p><p>Keep the kadai closed to cook jute leaves soft.</p><p>Add cooked green gram and coconut paste once the leaves are well cooked.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3imj-bzKMPErxYN0WQdA3tECcEONsBm9pweXYqT6uc1gC1zeeU7CyOhOMInn_UcE8hUNS0CSksrMtoebPaFynjRSbSG65tozFYJ4HRHAmGLrYCBsYFFPfzbg0EHd-PEJefaG71oZQEU/s2048/1-IMG_20200828_131734.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Jute Leaf koottu [ Sanal keerai koottu ]" border="0" data-original-height="1762" data-original-width="2048" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3imj-bzKMPErxYN0WQdA3tECcEONsBm9pweXYqT6uc1gC1zeeU7CyOhOMInn_UcE8hUNS0CSksrMtoebPaFynjRSbSG65tozFYJ4HRHAmGLrYCBsYFFPfzbg0EHd-PEJefaG71oZQEU/w400-h344/1-IMG_20200828_131734.jpg" title="Jute Leaf koottu [ Sanal keerai koottu ]" width="400" /></a></div>
<p></p><p>Mix well and allow to simmer for 5 minutes.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIUVHppL9y5sf9OBOyWoIHhuWRRqeGVd1FGxpjY4X-ceyFKXWeMugCblFcJL4N15wAlziGV3Z0y1Gks5gbjdnWgpxJ3eBpyoPKOl-hx9MnHqlald7IN82l3a5pQEWX_beps7SHZKkqjQ/s2048/1-IMG_20200828_132004.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Jute Leaf koottu [ Sanal keerai koottu ]" border="0" data-original-height="1798" data-original-width="2048" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIUVHppL9y5sf9OBOyWoIHhuWRRqeGVd1FGxpjY4X-ceyFKXWeMugCblFcJL4N15wAlziGV3Z0y1Gks5gbjdnWgpxJ3eBpyoPKOl-hx9MnHqlald7IN82l3a5pQEWX_beps7SHZKkqjQ/w400-h351/1-IMG_20200828_132004.jpg" title="Jute Leaf koottu [ Sanal keerai koottu ]" width="400" /></a></div>
<p></p><p>Transfer into a serving bowl.</p><p>Fry <b><a href="http://kalakkalsamayal.blogspot.com/2014/03/vengaya-vadavam.html">Vengaya vadavam</a></b> in another kadai with half a teaspoon of oil.</p><p>Pour over the prepared Jute Leaf koottu.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YpU00BQ5lx8Ue6CJhtKSWgkidGmktrljBjCjgDs29pIHeTtjH-cJtjbHoebgyofZ9EmdrE9fCG6nJgDDw2bi9umEYEREwXgzPd-uiMeywdWPwwdIFkHjLPmkbut-xlUfvKMoOrwYB9I/s2048/1-IMG_20200828_135231.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Jute Leaf Kootu [ Sanal keerai koottu ]" border="0" data-original-height="1855" data-original-width="2048" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YpU00BQ5lx8Ue6CJhtKSWgkidGmktrljBjCjgDs29pIHeTtjH-cJtjbHoebgyofZ9EmdrE9fCG6nJgDDw2bi9umEYEREwXgzPd-uiMeywdWPwwdIFkHjLPmkbut-xlUfvKMoOrwYB9I/w400-h363/1-IMG_20200828_135231.jpg" title="Jute Leaf Kootu [ Sanal keerai koottu ]" width="400" /></a></div>
<p></p><p>Jute Leaf Koottu can be mixed with hot white rice and relished along with any <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/curry-dry-curry-masala-curry.html" target="_blank">spicy curry</a></b>.</p><p>The koottu is a great accompaniment to rice mixed with either <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/sambar-kuzhambu-varieties.html" target="_blank">Sambar</a></b> or <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/rasam-recipes.html" target="_blank">Rasam</a></b>.</p>
<p><b>2. Jute Leaf Dal :</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqYMBl64UHOUcSQfNB6E-0W8jqg-rV-dvm8qn2CWx0I9nrJskVWYN-2fwc3PjXBzWiKg7iq2ZKLDz5Oc9TvX0tJD33HZoGBtpHzH3s0xDBqVo6F00m5Zi2I6C1gkqC9LY9074LceJYdg/s2048/1-IMG_20200825_132108.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Jute Leaf Dal [ Sanal keerai Dal ]" border="0" data-original-height="1739" data-original-width="2048" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqYMBl64UHOUcSQfNB6E-0W8jqg-rV-dvm8qn2CWx0I9nrJskVWYN-2fwc3PjXBzWiKg7iq2ZKLDz5Oc9TvX0tJD33HZoGBtpHzH3s0xDBqVo6F00m5Zi2I6C1gkqC9LY9074LceJYdg/w400-h340/1-IMG_20200825_132108.jpg" title="Jute Leaf Dal [ Sanal keerai Dal ]" width="400" /></a></div><p></p>
<table><tbody>
<tr><th align="left">Ingredients for Dal :</th></tr>
<tr><td width="200">1 Cup</td><td>Jute Leaves chopped</td></tr>
<tr><td width="200">1/3 Cup</td><td>Green gram split</td></tr>
<tr><td width="200">1/4 Tsp</td><td>Asafoetida</td></tr>
<tr><td width="200">1 pinch</td><td>Turmeric powder</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Salt [ Adjust ]</td></tr>
<tr><td width="200">1</td><td>Onion, chop nicely</td></tr>
<tr><td width="200">1 - 2</td><td>Green chilly, slit</td></tr>
<tr><td width="200">1</td><td>Tomato, chop</td></tr>
<tr><td width="200">6 - 8</td><td>Curry leaves</td></tr>
<tr><th align="left">Tempering :</th></tr>
<tr><td width="200">1/2 Tsp</td><td>Mustard seed</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Black gram split</td></tr>
<tr><td width="200">1 Tsp</td><td>Cooking Oil</td></tr>
</tbody></table>
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipH6FIGyjh4elS5gSUETKAuMvaSFIItikzwQtC5GjBpcXoNYmjF9FNMlaPBAGyKA2zerOpMl26XaWrQndCiAJFyIfW7dgT4CgCjgsFC6CmcOpEIKiS0jgQvolpUeFzvaV_Yie6V7tl7Pg/s2048/1-IMG_20200825_125625.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1543" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipH6FIGyjh4elS5gSUETKAuMvaSFIItikzwQtC5GjBpcXoNYmjF9FNMlaPBAGyKA2zerOpMl26XaWrQndCiAJFyIfW7dgT4CgCjgsFC6CmcOpEIKiS0jgQvolpUeFzvaV_Yie6V7tl7Pg/w400-h301/1-IMG_20200825_125625.jpg" width="400" /></a></div><br />
<p><b>Method :</b></p><p>Cook green gram split in a pressure cooker following the method given above.</p><p>Chop onion, tomato and Jute leaves nicely and slit green chilly lengthwise.</p><p>Heat a kadai with 1 Tsp of oil on a stove over medium heat.</p><p>Crackle mustard seeds and then add black gram split.</p><p>Keep stirring until black gram turns golden brown.</p><p>Then add asafoetida, green chilly, curry leaves and onion in the order.</p><p>Saute for a minute and then add tomato.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7FWmpYnItASy7_ey3O9JFTnRLJmvWh_bcWeUTkMX9A0EYAIhz-VScrG0NT7bl89Srxk03iPt30R-UQHjPE8pQvFBO28Bh_0F7glmEX4acTOWDVFAb5BGuX3MNN-uMbEwUBRol8jROv0/s2048/1-IMG_20200825_131214.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1691" data-original-width="2048" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7FWmpYnItASy7_ey3O9JFTnRLJmvWh_bcWeUTkMX9A0EYAIhz-VScrG0NT7bl89Srxk03iPt30R-UQHjPE8pQvFBO28Bh_0F7glmEX4acTOWDVFAb5BGuX3MNN-uMbEwUBRol8jROv0/w400-h330/1-IMG_20200825_131214.jpg" width="400" /></a></div>
<p></p><p>Saute for a minute and include chopped Jute leaves.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7aBQktonzPUsWV4yfsLwFwLte3z_eBTT2sP647mQxE5I3M7mtX1PpDeJUjAdAdtfz3kcraOITP1j1l9iVilB-cDQ1JAHBoTy5e_sgQzqeAgmZupHcRa_WOpOOb8xl8Vkk-Tsfo3AqZl8/s2048/1-IMG_20200825_131453.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1555" data-original-width="2048" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7aBQktonzPUsWV4yfsLwFwLte3z_eBTT2sP647mQxE5I3M7mtX1PpDeJUjAdAdtfz3kcraOITP1j1l9iVilB-cDQ1JAHBoTy5e_sgQzqeAgmZupHcRa_WOpOOb8xl8Vkk-Tsfo3AqZl8/w400-h304/1-IMG_20200825_131453.jpg" width="400" /></a></div>
<p></p><p>Stir well and saute for a minute.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOh3A8c0fcetOnpOlPJdlJrvXAFncz4XE6vxneUo53Lp7-idP4173GiALDUV20PZmGs_H9Vysy2tQtyf0c2fLxYXjkfGf81WGCL7NVq4bHA0LCZwxlPdpqiabQWuKKINhvBUZ2gEypDg/s2048/1-IMG_20200825_131557.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1637" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOh3A8c0fcetOnpOlPJdlJrvXAFncz4XE6vxneUo53Lp7-idP4173GiALDUV20PZmGs_H9Vysy2tQtyf0c2fLxYXjkfGf81WGCL7NVq4bHA0LCZwxlPdpqiabQWuKKINhvBUZ2gEypDg/w400-h320/1-IMG_20200825_131557.jpg" width="400" /></a></div>
<p></p><p>Now add cooked green gram, 1/4 cup of water & salt. Let it simmer for 4 - 5 minutes or until jute leaves cook soft.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTK03Q1CabPf5DAZ3xzJPlUiJaVe7NRK5KEXDqiFA2Qk4hVRAnuZUrcS-QBOF8jDJXyuT9r1Z7OHCuPAZfEKOZz-RnjEVpMa8Gp95JtPhzcAXQTclLOf1KvCd-HUJKF-MLL49laDAKJ74/s2048/1-IMG_20200825_131637.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1791" data-original-width="2048" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTK03Q1CabPf5DAZ3xzJPlUiJaVe7NRK5KEXDqiFA2Qk4hVRAnuZUrcS-QBOF8jDJXyuT9r1Z7OHCuPAZfEKOZz-RnjEVpMa8Gp95JtPhzcAXQTclLOf1KvCd-HUJKF-MLL49laDAKJ74/w400-h350/1-IMG_20200825_131637.jpg" width="400" /></a></div>
<p></p><p>Transfer into a serving bowl.</p><p>Jute Leaf Dal can be mixed with hot white rice and relished along with <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/sambar-kuzhambu-varieties.html" target="_blank">Sambar</a></b> or any <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/curry-dry-curry-masala-curry.html" target="_blank">spicy curry</a></b></p>
<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqYMBl64UHOUcSQfNB6E-0W8jqg-rV-dvm8qn2CWx0I9nrJskVWYN-2fwc3PjXBzWiKg7iq2ZKLDz5Oc9TvX0tJD33HZoGBtpHzH3s0xDBqVo6F00m5Zi2I6C1gkqC9LY9074LceJYdg/s2048/1-IMG_20200825_132108.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Jute Leaf Dal [ Sanal keerai Dal ]" border="0" data-original-height="1739" data-original-width="2048" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqYMBl64UHOUcSQfNB6E-0W8jqg-rV-dvm8qn2CWx0I9nrJskVWYN-2fwc3PjXBzWiKg7iq2ZKLDz5Oc9TvX0tJD33HZoGBtpHzH3s0xDBqVo6F00m5Zi2I6C1gkqC9LY9074LceJYdg/w400-h340/1-IMG_20200825_132108.jpg" title="Jute Leaf Dal [ Sanal keerai Dal ]" width="400" /></a></div><br /><p><br /></p><p></p>
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<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2014/08/manathakkali-keerai-rice.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Manathakkali keerai Rice [ Night blackshade leaf Rice ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxRX5OuiTXkqiibdsKVGuugw8pK6kvlhOalTBqxjO2Nm1NSeseR_DYm_JYcOMiWaovLz-MmCAaF0daTmsKzM55pJJTorBLbLfw4Vts3calPA8JvWEPI0vQTk9Q6S9-5oOQTh-KuBK5n0/s1600/1-DSCN6807.JPG" title="Manathakkali keerai Rice [ Night blackshade leaf Rice ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Manathakkali keerai Rice</td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2018/10/palak-koottu.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Palak Koottu [ Palak Lentil ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDMy-0kQSU7Vm2SUFWd8N-W4Kd_TWvHoWrmGe5FtJGXJ83gsPywSNJtVM-RRgksgkag3HbaVauck236uuLOsBs0_DW9K2_LyqrtMNJdANjl4-PBLB5nMSotXWcFTWX_tAd5EdF_JthY0/s320/1-IMG_20180811_125132.jpg" title="Palak Koottu [ Palak Lentil ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Palak Koottu <br />[ Palak Lentil ]</td></tr>
</tbody></table>
</td>
</tr>
</tbody></table>
<br />
<span style="color: #6aa84f; font-size: large;"><b>For other tasty dishes</b></span><br />
<span style="color: #6aa84f; font-size: large;"><b><br /></b></span><span style="color: #6aa84f; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2013/10/recipe-index.html" target="_blank">Recipe Index</a></b></span><br />
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Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-80809050813836497602020-09-13T15:52:00.004+05:302020-09-21T16:14:37.954+05:30Samai-Sweet-Bread<p><b>#SamaiSweetBread :</b></p><p><b>#Samai or #SamaiArisi</b> is called <b>#LittleMillet</b> in English. This cereal belongs to minor millet variety. The size of each grain of samai is the tiniest one among millet. That could be the reason to call it Little Millet in English. It is known as <b>kutki</b> in Hindi and <b>Same</b> in Kannada.</p><p>Generally millet are gluten free and non acid forming food.</p><p>100 grams of Samai [ Little millet ] has 7.7 gm of Protein, 7.6 gm of Fiber, 9.3 mg of Iron [ 72% 0f daily value ] and 17 mg of Calcium. Other than these minerals it is also rich in Phosphorous [ 220 mg 31 % of daily value ] and Magnesium.</p><p>To know more go to : <b><a href="https://millets.wordpress.com/health/proximate-composition-of-small-millets-wheat-and-rice-per-100g/" target="_blank">Nutrients of Millet</a></b></p><p>To know on samai go to : <b><a href="https://en.wikipedia.org/wiki/Panicum_sumatrense" target="_blank">Samai Arisi</a></b></p><p>I am regularly using different types of millet in my daily diet. I have been making Pongal, Upma and sometimes mixed Rice from millet. But I wanted to try new tasty dishes from millet. Recently I made <b><a href="https://kalakkalsamayal.blogspot.com/2020/08/samai-spicy-masala-bread.html" target="_blank">masala bread</a></b> and it turned out to be a tasty delight. But the main drawback of the dish is that the dough has to be fermented for 6 - 8 hours. It requires pre-planning and the time involved happens to be longer. </p><p>My mind was kept on thinking on how to make a sweet version of masala bread. When I made <b><a href="https://kalakkalsamayal.blogspot.com/2020/08/samai-spicy-masala-bread.html" target="_blank">spicy masala bread</a></b> and <b><a href="https://kalakkalsamayal.blogspot.com/2020/03/brown-top-millet-bread.html" target="_blank">browntop millet bread</a></b>, I learned that the cooked grains of millet acts as a binding agent for the dough as the cereals of millet are gluten free. And also fermentation of dough is necessary to make the dish soft & fluffy. First I ground soaked millet and cooked millet. Then allowed to ferment the whole night and steam cooked the next day morning. The taste was good and also the bread was soft. But my taste buds could find out slight sour taste. Then I tried with curd and baking powder to make a steamed sweet bread. The bread thus made without fermentation was palatable but the taste of curd was a drawback and also it wasn't come out soft.</p><p>When I was editing some posts from this blog, I came across the recipes of <b><a href="https://kalakkalsamayal.blogspot.com/2014/01/rawa-idly.html" target="_blank">rawa Idli [ Sooji idli ]</a></b> and <b><a href="https://kalakkalsamayal.blogspot.com/2014/02/broken-wheat-idly.html" target="_blank">broken wheat [ dahlia ] idli</a></b>. One particular ingredient is being added to make rawa idli very soft. So I decided to combine the method of making Browntop millet bread and rawa Idly [ Sooji idli ]. The dish thus born surprised me and my husband. The dish brought out the aroma of that particular millet and the sweet was subtle and able to satisfy our taste buds. The taste reminds us of our traditional sweet, <b><a href="https://kalakkalsamayal.blogspot.com/2014/08/puttu.html" target="_blank">Puttu</a></b>. </p><p>Kindly read on to know the magic ingredient that helped me to prepare a delicious Samai Sweet bread without fermentation.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibziHdHmMKa0cXQl7uQnOCf6QJ1GyMFEv4MBM7JSbkPy7HPpcZEJ0UNeMedJRA0YZM1k4Pgjn8J3m925AEJU5j1CtLJZFCpHlrUN3uDL8Lyc9s1FfNLaaaTOg3PJTVCXaPNkgB32tR6YI/s2048/1-IMG_20200828_193115.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Samai Sweet Bread - Little Millet sweet bread" border="0" data-original-height="1751" data-original-width="2048" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibziHdHmMKa0cXQl7uQnOCf6QJ1GyMFEv4MBM7JSbkPy7HPpcZEJ0UNeMedJRA0YZM1k4Pgjn8J3m925AEJU5j1CtLJZFCpHlrUN3uDL8Lyc9s1FfNLaaaTOg3PJTVCXaPNkgB32tR6YI/w400-h343/1-IMG_20200828_193115.jpg" title="Samai Sweet Bread - Little Millet sweet bread" width="400" /></a></div><p></p><p>The preparation involves two stages</p><p></p><ul style="text-align: left;"><li>Soaking and grinding</li><li>Steam cooking the prepared dough</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkIOfdRBRuzoHu06rha4bNl3BPJhVKop1eSthLVKxAp9EgyD0wday09lIDZVArDXeNjYWI_wItyDxQfaYsUkWI4hGg2DfsOEOS1-ImdiO8633XyfNvLBvJ0CmE5gjBZLCQo0kPA9jGhM/s2048/1-IMG_20200828_200131.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Samai Sweet Bread - Little Millet sweet bread" border="0" data-original-height="1659" data-original-width="2048" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkIOfdRBRuzoHu06rha4bNl3BPJhVKop1eSthLVKxAp9EgyD0wday09lIDZVArDXeNjYWI_wItyDxQfaYsUkWI4hGg2DfsOEOS1-ImdiO8633XyfNvLBvJ0CmE5gjBZLCQo0kPA9jGhM/w400-h324/1-IMG_20200828_200131.jpg" title="Samai Sweet Bread - Little Millet sweet bread" width="400" /></a></div><p></p><p><b>Soaking Time : 2 hours</b></p><p><b>Preparation Time : 15 - 20 mins</b></p><p><b>Steam cooking Time : 15 - 18 mins</b></p>
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<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="220">3/4 Cup+1 Tbsp</td><td>Samai [ Little Millet ]</td></tr>
<tr><td width="220">1/3 Cup</td><td>Coconut scrapings</td></tr>
<tr><td width="220">1/4 Cup</td><td>Sugar [ adjust ]</td></tr>
<tr><td width="220">1/4 Tsp</td><td>Salt</td></tr>
<tr><td width="220">5 - 6</td><td>Dried Dates [ Raisins ]</td></tr>
<tr><td width="220">8 - 10</td><td>Dried grapes [ kismis ]</td></tr>
<tr><td width="220">2 - 3</td><td>Cardamom</td></tr>
<tr><td width="220">a small piece</td><td>Nutmeg [ optional ]</td></tr>
<tr><td width="220">1/4 Tsp</td><td>Cinnamon powder [ optional ]</td></tr>
<tr><td width="220">1 Tsp</td><td>Fennel [ Sounf ]</td></tr>
<tr><td width="220">1 Sachet [ 5 g ]</td><td>Eno Fruit salt</td></tr>
</tbody></table>
<br />1/2 Tsp of ghee to grease the steaming vessel/pan.<br />
<p><b>Method :</b></p><p><b>Soaking and Grinding :</b></p><p>Take 3/4 cup of Samai in a vessel and wash once with water.</p><p>Soak in water for two hours.</p><p>Take 1 Tbsp of samai in a small bowl and rinse it with water once. Soak it with 2 Tbsp of water for 1 1/2 hours. After 1 1/2 hours pressure cook in a cooker for a whistle at HIGH and then reduce the flame to SIM and cook for 7 minutes.</p><p>Take out the cooked samai after the pressure cooker ran out of steam. Let it cool down to room temperature.</p><p>Then take soaked samai and <b>2 tablespoon</b> of cooked samai in a mixie jar and blend together with little water into a coarse batter. Transfer into a big vessel. Add 1 Tsp of water into the mixie jar and clean to get the batter sticking on the inner surface of the jar. Add washed water also into the vessel containing batter.</p><p>Add sugar and salt. Mix well.</p>
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<tr><td height="230" width="310"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KiRJMgRsOiGuSo1y3l-mCFpVca-bYE5dtA7FGYXf7LZJh6CghyphenhyphenLXs9r5HYOHEG5UbTfoYoqDCJdnT9mMKxBYqR10uofPeB3tvtIllbLanzS1zH4X7HTI_AtHs5mR6g7gqX5Nh7Xa0TQ/s2048/1-IMG_20200828_085905.jpg"><img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KiRJMgRsOiGuSo1y3l-mCFpVca-bYE5dtA7FGYXf7LZJh6CghyphenhyphenLXs9r5HYOHEG5UbTfoYoqDCJdnT9mMKxBYqR10uofPeB3tvtIllbLanzS1zH4X7HTI_AtHs5mR6g7gqX5Nh7Xa0TQ/s320/1-IMG_20200828_085905.jpg" width="300" /></a></td>
<td height="230" width="310"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVa-VRst2oGgDEXPHojQQKuGfItdNYc5QXxde7KkjQup8K006h6dz0mhlQjQHxwexc039EMDBTNEb5V_4hguhLTwBQ58bJKquLVcwolr_n-H2whODNaniScAvodh9hjg6isDCiwWcF8lc/s2048/1-IMG_20200828_101222.jpg"><img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVa-VRst2oGgDEXPHojQQKuGfItdNYc5QXxde7KkjQup8K006h6dz0mhlQjQHxwexc039EMDBTNEb5V_4hguhLTwBQ58bJKquLVcwolr_n-H2whODNaniScAvodh9hjg6isDCiwWcF8lc/s320/1-IMG_20200828_101222.jpg" width="300" /></a></td>
</tr>
<tr> <td height="230" width="310"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpn74qwiAq3SErDQgwm8o7dULQNegCY3wm17mPyOfxD39zB-uaRKv-Rca8wwJATwpOZaidhP8PCN3sQUUeUz_S9CXHs2NI7Pw2tM22v2E9qQe6NI9KVsRdR3rbSVw9M71jVC09lND_Co/s2048/1-IMG_20200828_132735.jpg"><img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpn74qwiAq3SErDQgwm8o7dULQNegCY3wm17mPyOfxD39zB-uaRKv-Rca8wwJATwpOZaidhP8PCN3sQUUeUz_S9CXHs2NI7Pw2tM22v2E9qQe6NI9KVsRdR3rbSVw9M71jVC09lND_Co/s320/1-IMG_20200828_132735.jpg" width="300" /></a></td>
<td height="230" width="310"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8irisCcyHymgI6ypcZrXNFPN2Jj-1qDyT3Bkqz4jnUgqwVQ31HBhcBHLYXbPiEkNbD2UZ4xJcz58MkJChVvtCo-pkszYQKSpKt_KCqbAHeYKvaDfPBzKPVoAt4hkQU_IgPz9yUFtdUpg/s2048/1-IMG_20200828_134324.jpg"><img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8irisCcyHymgI6ypcZrXNFPN2Jj-1qDyT3Bkqz4jnUgqwVQ31HBhcBHLYXbPiEkNbD2UZ4xJcz58MkJChVvtCo-pkszYQKSpKt_KCqbAHeYKvaDfPBzKPVoAt4hkQU_IgPz9yUFtdUpg/s320/1-IMG_20200828_134324.jpg" width="300" /></a></td>
</tr>
</tbody></table>
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<p><b>Preparing Dough :</b></p><p>Grease a flat bottomed shallow vessel/pan with ghee/oil and keep aside.</p><p>Finely chop dried dates [ raisins ] and set aside.</p><p>Take 1 Tsp of sugar, cardamom and nutmeg in a mortar and pound into a smooth powder with pestle.</p><p>Keep aside a small amount of chopped dried dates to decorate at the top. Add rest of them into the batter.</p><p>Now add fennel, cardamom-nutmeg powder, cinnamon powder [ optional ] and coconut scraping into the vessel containing batter. Mix well and then check the sweetness of the dough and if required add 2 to 3 Tsp of sugar.</p><p>The dough should be of <b><a href="https://kalakkalsamayal.blogspot.com/2012/11/idly-maavu-batter-for-idly-idly-dough.html" target="_blank">idli maavu</a></b> [ Idli batter ] consistency.</p><p>Finally add Eno fruit salt and mix well. The fruit salt produces lots of air bubbles in the dough and the volume of the dough slightly increases.</p>
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<table><tbody>
<tr><td height="230" width="310"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-wVEYge1Wyu5ltaWsNl7xqhfi2oJ8z3mquCelI3rpR-e-XppinlIrYXbNmsG9OwFZj7ZPZ6jD2SYrOSxu5ekr-esk59Q4Ed2e19qip_NThYjoOz8xixzEDc4H42xhcTnU_kgAlZ7mGA/s2048/1-IMG_20200828_184605.jpg"><img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-wVEYge1Wyu5ltaWsNl7xqhfi2oJ8z3mquCelI3rpR-e-XppinlIrYXbNmsG9OwFZj7ZPZ6jD2SYrOSxu5ekr-esk59Q4Ed2e19qip_NThYjoOz8xixzEDc4H42xhcTnU_kgAlZ7mGA/s320/1-IMG_20200828_184605.jpg" width="300" /></a></td>
<td height="230" width="310"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnxMvdZ61uXCfyVarkp3EDNbHXR8qU0NjuJoUgoj2lct4tTi8MKsKqUpE4QbXyp5A-91i7LxNaT-SDl_gGrVEEizpUo1pR7nAn_CIsF9BmuexMcYmyF1kp5IlvYeHLDIHqEGs5CvVzuw/s2048/1-IMG_20200828_185016.jpg"><img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnxMvdZ61uXCfyVarkp3EDNbHXR8qU0NjuJoUgoj2lct4tTi8MKsKqUpE4QbXyp5A-91i7LxNaT-SDl_gGrVEEizpUo1pR7nAn_CIsF9BmuexMcYmyF1kp5IlvYeHLDIHqEGs5CvVzuw/s320/1-IMG_20200828_185016.jpg" width="300" /></a></td>
</tr>
<tr><td height="230" width="310"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYTeNGXSPSGf2xYni8c72lHWA7xeoQZYfQ5OOZ7hEAXpYg_Ko5Jqo5__vCpcbr4guDNDQn7GIgQWZXVjbu4IggpMhw3cHLaGVnYLWO-ZkmO0SaDn-yTfsdLSMajQe1FAXLcnfDLpOw34/s2048/1-IMG_20200828_185127.jpg"><img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYTeNGXSPSGf2xYni8c72lHWA7xeoQZYfQ5OOZ7hEAXpYg_Ko5Jqo5__vCpcbr4guDNDQn7GIgQWZXVjbu4IggpMhw3cHLaGVnYLWO-ZkmO0SaDn-yTfsdLSMajQe1FAXLcnfDLpOw34/s320/1-IMG_20200828_185127.jpg" width="300" /></a></td>
<td height="230" width="310"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMbVMIKR2v2VlGdYznzO_4ICbdL6dda3BiOYV2iL3r5pB4yG0s0Jbz0d8-7XobD1LT7ihhvZPt3_n4qk6TcXcRycB0YahHtoUE_KQjp7ZpSjUyAhL8THZIsZaUpwXIhyQUFrxnZY_EnM/s2048/1-IMG_20200828_190731.jpg"><img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMbVMIKR2v2VlGdYznzO_4ICbdL6dda3BiOYV2iL3r5pB4yG0s0Jbz0d8-7XobD1LT7ihhvZPt3_n4qk6TcXcRycB0YahHtoUE_KQjp7ZpSjUyAhL8THZIsZaUpwXIhyQUFrxnZY_EnM/s320/1-IMG_20200828_190731.jpg" width="300" /></a></td>
</tr>
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<p><b>Steam Cooking the dough :</b></p><p>Heat an idli maker with three cups of water on a stove over high flame. Place the steamer plate in the slot inside the idli maker.</p><p>Pour the prepared dough into the greased vessel and tap gently to spread out evenly.</p><p>Sprinkle chopped dates and kismis over the batter.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8iC4_tSfHotzOQ_2IjLKSPe5733E21Nns8Yz-fqOR5_40JSMIMMa0VJvrmOc5p-HvzhaX9YiF2-DdFo8hpemxV-qQMM7wI2mLfMa6WvesAkbLYyjCSU-nYv-bS_If4ZmsYuIvT0-X80/s2048/1-IMG_20200828_190941.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1807" data-original-width="2048" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8iC4_tSfHotzOQ_2IjLKSPe5733E21Nns8Yz-fqOR5_40JSMIMMa0VJvrmOc5p-HvzhaX9YiF2-DdFo8hpemxV-qQMM7wI2mLfMa6WvesAkbLYyjCSU-nYv-bS_If4ZmsYuIvT0-X80/w400-h353/1-IMG_20200828_190941.jpg" width="400" /></a></div><p></p><p>Place the vessel/pan with dough over the steamer plate once the water starts boiling in the idli maker.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ69t-bjk4tLczQ9V94T-vtp6l-PDBvaCCnNodqNEZ4tgZz1psALl2Hgssg5LqeMF6qy5kJ5UFO9ynuBiqPe5Xm0Ef-6N_hfEf52TK-TFQYT13714RVZkX2WTMJm_8j7SQydJqhb6t4lU/s2048/1-IMG_20200828_191004.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1504" data-original-width="2048" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ69t-bjk4tLczQ9V94T-vtp6l-PDBvaCCnNodqNEZ4tgZz1psALl2Hgssg5LqeMF6qy5kJ5UFO9ynuBiqPe5Xm0Ef-6N_hfEf52TK-TFQYT13714RVZkX2WTMJm_8j7SQydJqhb6t4lU/w400-h294/1-IMG_20200828_191004.jpg" width="400" /></a></div><p></p><p>Close the idli maker with its lid and cook for 14 minutes.</p><p>After 14 minutes open the lid.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxbxFWnqQq8sDbxSe1UMn1BUYT8o6hDoFE-GfAXJQ7S9F4ThQVRww0drmumaLmsqQW4eQpoCAI0qti9c4PNPSSK1Ivx2pa7LXgOGwdotLLmJbZKZ9kVk1G9qRtxfUz3LFA6JSVsT6du0/s2048/1-IMG_20200828_192822.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1708" data-original-width="2048" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxbxFWnqQq8sDbxSe1UMn1BUYT8o6hDoFE-GfAXJQ7S9F4ThQVRww0drmumaLmsqQW4eQpoCAI0qti9c4PNPSSK1Ivx2pa7LXgOGwdotLLmJbZKZ9kVk1G9qRtxfUz3LFA6JSVsT6du0/w400-h334/1-IMG_20200828_192822.jpg" width="400" /></a></div><p></p><p>Now insert a clean and dry knife or toothpick into the bread.</p><p>If it comes out clean then the bread is ready and remove the vessel from the idli maker.</p><p>If not steam cook for another 2 - 3 minutes.</p><p>Remove the steamed bread from the idli maker.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VFlkOhvsYEfC_OJGmPxt9FWU7foILEzvV5FmPY0LychcsnEhcVlleNnTcUbBAPdeOr7E8iidKJSIqAJGUuL5WxfNNnoIAzKxZhZuDMBTTonE8n_tzW5xWJy094TBEMyeNxGwGVGf_sI/s2048/1-IMG_20200828_193002.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1775" data-original-width="2048" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VFlkOhvsYEfC_OJGmPxt9FWU7foILEzvV5FmPY0LychcsnEhcVlleNnTcUbBAPdeOr7E8iidKJSIqAJGUuL5WxfNNnoIAzKxZhZuDMBTTonE8n_tzW5xWJy094TBEMyeNxGwGVGf_sI/w400-h346/1-IMG_20200828_193002.jpg" width="400" /></a></div>
<p>Keep over the kitchen platform or on a table to cool down. Allow to stand for ten minutes.</p><p>After ten minutes slice the prepared bread with a clean and dry knife.</p><p>The bread thus made is so soft and it may crumble and fall off if not careful.</p><p>Enjoy tasty tasty soft samai sweet bread!! </p><p>mm... Ahaaa.... wow!! smelling great with coconut & samai arisi's aroma!!</p><p>The pieces can be stored in an airtight container after the pieces completely cool down to room temperature.</p><p>The bread remains good for a day.</p><p><br /></p><p><b><span style="color: red;">Note :</span></b></p><p>Add only two tablespoon of cooked samai while grinding batter in the mixie. Otherwise the bread would become sticky. If some left over cooked samai is there then consume it with sambar, rasam or curd.</p><p>The bread can be prepared without adding coconut scrapings also. The same measurement of ingredients holds good.</p>
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<span style="color: #38761d; font-size: large;"><b>For other Samai Recipes</b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2015/06/little-millet-samai-arisi.html" target="_blank">Samai [ Little Millet ] Recipes</a></b></span><div><span style="color: #38761d; font-size: large;"><b><br /></b></span></div><div><span style="color: #38761d; font-size: large;"><b>Millet Recipes</b></span></div><div><span style="color: #38761d; font-size: large;"><b><br /></b></span></div><div><span style="color: #38761d; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2013/12/millets-special.html" target="_blank">Millet Special recipes</a><br /></b></span>
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<b><span style="font-size: large;"><a href="https://kalakkalsamayal.blogspot.com/2014/08/sweet.html]" target="_blank">Sweet Varieties</a></span></b></div><div><b><br /></b></div><div><b><br /></b></div>Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-50491687533249925692020-09-10T22:45:00.004+05:302020-09-21T23:53:32.691+05:30Yellow-Pumpkin-Flower-in-Cooking<p><b> #YellowPumpkinFlowerinCooking :</b></p><p><b>#YellowPumkin</b> is called <b>#Parangikkai</b> in Thamizh. We generally use ripe yellow pumpkin to prepare <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/sambar-kuzhambu-varieties.html" target="_blank">sambar</a></b>. The tender yellow pumpkin is used in the preparation of <b><a href="https://kalakkalsamayal.blogspot.com/2015/05/lentil-side-dish.html" target="_blank">koottu</a></b> & <b><a href="https://kalakkalsamayal.blogspot.com/2015/07/adai-pancake.html" target="_blank">Adai [ pancake ]</a></b>. </p><p>The people of Tamil Nadu used to decorate the front yard of their houses with large colorful kolam [ rangoli ] during the month of Margazhi. The pumpkin flower is being inserted over a small ball of cow dung and then placed at the center of the colorful kolam as a decoration. I have never heard that this yellow pumpkin flower is being used for culinary purpose until I come to #Chittaranjan.</p><p>We were transferred to a small township called #Chittaranjan in West Bengal last year. Then during the rainy season I have seen some vendors selling beautiful bright yellow pumpkin flowers in the vegetable market. Then I didn't realize that it was being sold for culinary purposes. </p><p>Our house maid planted some saplings of yellow pumpkin in the backyard just when monsoon began this year. The vines have grown well and started flowering. A few days back she gave me some flowers and told me to use them for cooking. I asked her what could be prepared from those flowers. She told me that the spicy snack, fritters [ pakoda ] made from these flowers is the most famous dish in Bengal.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlSICwRt_EE9IwKSB4A3tE3YUZ8qU57twOyzSRDL_ACZ02fPKS_JfBN0rjw0D8nnyo3nOWwSOZ0kLXSZkpLEvQzGMmhMolp_0GAKH6L6k0h1TonrbbmgHmCrDya0Sv5OH3Wg2TUujK_s/s2048/1-IMG_20200921_081248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Yellow Pumpkin flower [ Parangipoo ]" border="0" data-original-height="2048" data-original-width="1570" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlSICwRt_EE9IwKSB4A3tE3YUZ8qU57twOyzSRDL_ACZ02fPKS_JfBN0rjw0D8nnyo3nOWwSOZ0kLXSZkpLEvQzGMmhMolp_0GAKH6L6k0h1TonrbbmgHmCrDya0Sv5OH3Wg2TUujK_s/w306-h400/1-IMG_20200921_081248.jpg" title="Yellow Pumpkin flower [ Parangipoo ]" width="306" /></a></div><p></p><p>I searched online to know more about these flowers. I learned from the web world that stir fry can be prepared from them. Also I came to know that yellow pumpkin flowers are a rich source of Vitamin B9, folate or folic acid. It also helps to treat common cold, strengthens bone and improves vision.</p><p>The pumpkin vines in my house are giving five to six flowers and that too male flowers only. It hasn't produced any yellow pumpkin yet. The flowers are golden yellow in color, very soft and do not have any smell. The flowers I got from the vines are not enough to prepare thuvatal [ stir fry ]. So I am adding them regularly in vegetable thuvatal [ stirfry ] that I prepare for lunch.</p><p>I have shown here some of the dishes where I have included chopped yellow pumpkin flowers.</p>
<b>Snakegourd Stir fry - Pudalangai Thuvatal : </b><p>When I prepared <b><a href="https://kalakkalsamayal.blogspot.com/2013/03/pudalangkai-thuvatal-snake-gourd.html" target="_blank">Pudalangai thuvatal [ snakegourd stir fry ]</a></b>, finally added coconut scrapings once snakegourd becomes soft and stirred well. Then I included chopped yellow pumpkin flowers and switched off the stove, Gently stirred the thuvatal once and transferred into a serving bowl. The flowers get cooked instantly as they are tender and petals are very thin. Actually the flowers have disappeared into the thuvatal and could see tiny yellow or green pieces here and there in the dish.</p><br />
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<tr><td height="240" width="330"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwwd7y2tWR86PZeXD4DVcPRKDVSm6Kc_IFQEBQr6bEva2yfT8rHEgoEdAnRDt9mRbw8AU_aQ_LGCGwajOhixj7MYWK4zSmcVw36LSxBD16zJkkhyphenhyphenlh9yBNmmbcJfRXBzknfwTdy6GwCc/s2048/1-IMG_20200818_132949.jpg"><img height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwwd7y2tWR86PZeXD4DVcPRKDVSm6Kc_IFQEBQr6bEva2yfT8rHEgoEdAnRDt9mRbw8AU_aQ_LGCGwajOhixj7MYWK4zSmcVw36LSxBD16zJkkhyphenhyphenlh9yBNmmbcJfRXBzknfwTdy6GwCc/s320/1-IMG_20200818_132949.jpg" width="320" /></a></td>
<td height="240" width="330"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp0hb9S8odFlezyWF7obmgerl5QCHF8aBJn2FpkkfJqsQX58sBaB8FfOzUK8x0TertG_x_mTivwxlA-cnmVx8EEKN8j0Co4myk37pdD-B0XYLQEIRuu4kz6ImU-3yYYEXnJ3bH-1NVZ4/s2048/1-IMG_20200818_133235.jpg"><img height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp0hb9S8odFlezyWF7obmgerl5QCHF8aBJn2FpkkfJqsQX58sBaB8FfOzUK8x0TertG_x_mTivwxlA-cnmVx8EEKN8j0Co4myk37pdD-B0XYLQEIRuu4kz6ImU-3yYYEXnJ3bH-1NVZ4/s320/1-IMG_20200818_133235.jpg" width="320" /></a></td>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7hMSNLKfZfFIkS5gzq1ilFdut7FpkqvUhvc6IZzYdLjBrmQgyZvpI4m6cJAEIZynQCTuhSUNr71cxgMEADxgghjdACXOSJddMV2fzfAeXxFVbLgTvw_Q4pFWTkuy7UkDRmkCpMoTn70/s2048/1-IMG_20200818_134905.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Snake Gourd Thuvatal" border="0" data-original-height="1970" data-original-width="2048" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7hMSNLKfZfFIkS5gzq1ilFdut7FpkqvUhvc6IZzYdLjBrmQgyZvpI4m6cJAEIZynQCTuhSUNr71cxgMEADxgghjdACXOSJddMV2fzfAeXxFVbLgTvw_Q4pFWTkuy7UkDRmkCpMoTn70/w400-h385/1-IMG_20200818_134905.jpg" title="Snake Gourd Thuvatal" width="400" /></a></div><div></div>
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<p><b>Carrot Yellow pumpkin flower Stirfry :</b></p><p>Here I have included yellow pumpkin flower in <b><a href="https://kalakkalsamayal.blogspot.com/2013/03/carrot-thuvatal.html" target="_blank">Carrot stirfry [ Carrot thuvatal ]</a></b>. Mustard seeds are crackled in a kadai with half a teaspoon of oil and then a teaspoon of split black gram is fried till golden color. Chopped onion, green chilly and curry leaves are sauteed for half a minute. Then grated carrot is added and mixed well with required amount of salt. The kadai is closed with a lid to cook them soft. After that stirred well with coconut scrapings. Finally chopped yellow pumpkin flowers added immediately after turning off the stove. </p><p>Lovely colorful carrot - yellow pumpkin flower stirfry is ready to relish with hot white rice mixed either with <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/sambar-kuzhambu-varieties.html" target="_blank">sambar</a></b> or <b><a href="https://kalakkalsamayal.blogspot.com/2015/11/rasam-recipes.html" target="_blank">Rasam</a></b>.</p>
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<tr><td height="240" width="330"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTpiR12BubCnu4R48NSzcQM7ec9PszOh0Eb6ArdZ-W8QyiQxrPuXYNEkIIGw5pWfMZIoKQqNZwfoPBBis_raOkg7BmOzy25hhWXQTzFRLj-MSmcqN5ovxUxwr8fWGsQi48nvFE5Q05Jk/s2048/1-IMG_20200806_121249.jpg"><img height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTpiR12BubCnu4R48NSzcQM7ec9PszOh0Eb6ArdZ-W8QyiQxrPuXYNEkIIGw5pWfMZIoKQqNZwfoPBBis_raOkg7BmOzy25hhWXQTzFRLj-MSmcqN5ovxUxwr8fWGsQi48nvFE5Q05Jk/s320/1-IMG_20200806_121249.jpg" width="300" /></a></td>
<td height="240" width="330"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjFC-np1iYlokpvC8W_dkCXkP6jZsAwX4gGHqp2GDFG8Y8nJgVdvT6bLA9SIJ6x1l4WEObod8hxxn8uZ1xzVmRnQyoG5B3RZ3nyulaBlYCy7cWewsqkPop62xNulkfr4g8UZMOp_uB-I/s2048/1-IMG_20200806_130424.jpg"><img height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjFC-np1iYlokpvC8W_dkCXkP6jZsAwX4gGHqp2GDFG8Y8nJgVdvT6bLA9SIJ6x1l4WEObod8hxxn8uZ1xzVmRnQyoG5B3RZ3nyulaBlYCy7cWewsqkPop62xNulkfr4g8UZMOp_uB-I/s320/1-IMG_20200806_130424.jpg" width="300" /></a></td>
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<tr><td height="240" width="330"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Z8V9GNiPCloGj9qYjd76HaVguuPSSIia4yOcwJMr9-yDsQHzW-3hrwIypwt3nXxVq7dFEKaqlMALZZbfTNvTbxMwyIxu3dFoiVw0zH0LSEn3pB0VtcrLpkXyhhpmxeSvaxpmmpffSuU/s2048/1-IMG_20200806_132223.jpg"><img height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Z8V9GNiPCloGj9qYjd76HaVguuPSSIia4yOcwJMr9-yDsQHzW-3hrwIypwt3nXxVq7dFEKaqlMALZZbfTNvTbxMwyIxu3dFoiVw0zH0LSEn3pB0VtcrLpkXyhhpmxeSvaxpmmpffSuU/s320/1-IMG_20200806_132223.jpg" width="300" /></a></td>
<td height="240" width="330"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvc-OpAapyWwJTWKFPm5VlFwLYlvNA_kZjWZEsMsDs1RZFjTqaB9QMIr0xGcMZFyj5Q0Q2zndt2FT4huQ3UsiqOs9n0DTfSpGYQC6VRKAhRO16K3pH-_iLGway1GvQxcOdDC3_0jpxPU/s2048/1-IMG_20200806_133018.jpg"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvc-OpAapyWwJTWKFPm5VlFwLYlvNA_kZjWZEsMsDs1RZFjTqaB9QMIr0xGcMZFyj5Q0Q2zndt2FT4huQ3UsiqOs9n0DTfSpGYQC6VRKAhRO16K3pH-_iLGway1GvQxcOdDC3_0jpxPU/s320/1-IMG_20200806_133018.jpg" width="300" /></a></td>
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<br /><p><b>Okra Yellow Pumpkin flower Curry :</b></p><p>The other two stirfry dishes are not dry curry type. They remain moist even after transferred into a serving bowl. But <b><a href="https://kalakkalsamayal.blogspot.com/2013/01/vendaikkai-curry-ladies-finger-curry.html" target="_blank">Okra [ Ladies finger ] curry</a></b> is a dry curry and made to stand on fire till the okra pieces turn golden brown or sometimes slightly charred. So at the end keep the flame at HIGH and then add chopped flowers. Stir well for a few seconds and immediately transfer into a serving bowl. Other wise the curry would become soggy. </p>
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<table><tbody>
<tr><td height="240" width="330"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVidgXQcpcCJ7KlNgpOx01Ww1jneJAJm9XmYvQ5tWX6reLWh1tpU4Tqa_tYXPXmHXjGajJ_v7iI48cWi5a0JTFydKXRt18Nn95bWxVuTYJPylFgkmL8nBAuugJ5lueundxI4sVUloHQo/s2048/1-IMG_20200821_134904.jpg"><img height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVidgXQcpcCJ7KlNgpOx01Ww1jneJAJm9XmYvQ5tWX6reLWh1tpU4Tqa_tYXPXmHXjGajJ_v7iI48cWi5a0JTFydKXRt18Nn95bWxVuTYJPylFgkmL8nBAuugJ5lueundxI4sVUloHQo/s320/1-IMG_20200821_134904.jpg" width="300" /></a></td>
<td height="240" width="330"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDWE3Q-k0gWrw10yYgpXyl8fJ8mtXibTxL0Vy8rlE3Z0mr2Nf2r0zpTRkNGP5MBM2FlFfGstVqZwnKAYDK_WSCQFJZx9TxKlxl0SmW0ouHLVWTP7EKBN_vA44TQa-cj4Qu0KyEIy-dn8/s2048/1-IMG_20200821_134930.jpg"><img height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDWE3Q-k0gWrw10yYgpXyl8fJ8mtXibTxL0Vy8rlE3Z0mr2Nf2r0zpTRkNGP5MBM2FlFfGstVqZwnKAYDK_WSCQFJZx9TxKlxl0SmW0ouHLVWTP7EKBN_vA44TQa-cj4Qu0KyEIy-dn8/s320/1-IMG_20200821_134930.jpg" width="300" /></a></td>
</tr>
</tbody></table>
<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxQNvcLvwkc-2ywAiIbpFXuhg7K7Mm1mQXmpuL4ErQvY8sBoEb7_r_YfDzEyUuFO3xaDGHZQGMJoV_0ho-4S2dxeyfNuwbV6JYO9yNTRKU5WNXw5g2QYfciaCOJaIAl1dRUYFcakVeFc/s2048/1-IMG_20200821_135457.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1702" data-original-width="2048" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxQNvcLvwkc-2ywAiIbpFXuhg7K7Mm1mQXmpuL4ErQvY8sBoEb7_r_YfDzEyUuFO3xaDGHZQGMJoV_0ho-4S2dxeyfNuwbV6JYO9yNTRKU5WNXw5g2QYfciaCOJaIAl1dRUYFcakVeFc/w400-h333/1-IMG_20200821_135457.jpg" width="400" /></a></div><br />
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<p><b>Snake gourd Yellow pumpkin flower lentil :</b></p><p>Here I have added chopped yellow pumpkin flowers in the <a href="https://kalakkalsamayal.blogspot.com/2019/09/snake-gourd-lentil-pudalangai-koottu.html" target="_blank"><b>Snake gourd lentil [ Pudalangai koottu ]</b></a> just like the coriander leaves are included at the end just before taking it off from the stove. Allow it to boil for few seconds and transfer into a serving bowl. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRgDGpxl3ddEpRjHB9PGnaB3EBl-ddroZ7gHYrhalNl6xELtkp4yI9b4T7ovwjfa323HTjmtzcy2tXfGDgsQIEpiKlCjrGvblnswSYLuGjXxqOLbayknCk6fUvW3AfvYQM3MtUn1zWvA/s2048/1-IMG_20200821_130959.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Pudalangai parangipoo koottu" border="0" data-original-height="2048" data-original-width="1839" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRgDGpxl3ddEpRjHB9PGnaB3EBl-ddroZ7gHYrhalNl6xELtkp4yI9b4T7ovwjfa323HTjmtzcy2tXfGDgsQIEpiKlCjrGvblnswSYLuGjXxqOLbayknCk6fUvW3AfvYQM3MtUn1zWvA/w359-h400/1-IMG_20200821_130959.jpg" title="Pudalangai parangipoo koottu" width="359" /></a></div><p></p><p>Pour <b><a href="https://kalakkalsamayal.blogspot.com/2014/03/vengaya-vadavam.html" target="_blank">Vengaya vadavam</a></b> tempering over the lentil. The addition of yellow pumpkin flowers doesn't alter the taste or aroma of the lentil. But it might brighten up the color of the dish.</p><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmv_KNeJ4anD3IkBqmG0qH4D2YZZPaAn5aIJlzeW5NQeYQpbDRo3qYCUfPwSVkPzNiJP6gWZBsNBUHuT_vg2OEqPNOhb9GBI0e7w9kwI0wLYzOBj-YZtfDBfYKQgAGVCz2XqY78D9FTI/s2048/1-IMG_20200821_133922.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Snake gourd yellow pumpkin flower lentil - Pudalangai parangipoo koottu" border="0" data-original-height="1997" data-original-width="2048" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmv_KNeJ4anD3IkBqmG0qH4D2YZZPaAn5aIJlzeW5NQeYQpbDRo3qYCUfPwSVkPzNiJP6gWZBsNBUHuT_vg2OEqPNOhb9GBI0e7w9kwI0wLYzOBj-YZtfDBfYKQgAGVCz2XqY78D9FTI/w400-h390/1-IMG_20200821_133922.jpg" title="Snake gourd yellow pumpkin flower lentil - Pudalangai parangipoo koottu" width="400" /></a></div><br />
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<p><b>Kovaikkai-Yellow Pumpkin flower Curry</b></p><p>Chop kovaikkai into thin pieces longitudinally after snipping top and bottom.</p><p>Chop yellow pumpkin flower nicely after discarding stem.</p><p>Combine chopped kovaikkai, 1 Tbsp of water, 3/4 Tsp of Sambar power and a pinch of Turmeric powder in a 3 liter pressure cooker. Mix well.</p><p>Pressure cook on high flame for 2 whistles. Immediately release pressure and transfer into a bowl.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPdNfn7JFmmKhaBsrfAShYglocA6vlnldxSGgGh4CTRbtByBiMu_cJheHmeJ8ZQpUe28ORuG2gyFtpsv7QVZ2fUzgcITHo_zDvX8pAJjaXzaArabzWqe62B3198ZiWGG2sAiBhn9cK4Q/s2048/1-IMG_20200917_132108.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1426" data-original-width="2048" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPdNfn7JFmmKhaBsrfAShYglocA6vlnldxSGgGh4CTRbtByBiMu_cJheHmeJ8ZQpUe28ORuG2gyFtpsv7QVZ2fUzgcITHo_zDvX8pAJjaXzaArabzWqe62B3198ZiWGG2sAiBhn9cK4Q/w400-h279/1-IMG_20200917_132108.jpg" width="400" /></a></div><p></p><p>Heat a kadai with 1/2 tsp of oil. Splutter half a teaspoon of mustard seeds and then fry 1/2 Tsp of black gram split till golden brown. Then add cooked kovaikkai and stir well on High flame for half a minute.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcF3Q7lCJRrRIUCVvmUwSTqavqeJCe4GMKlAk6PZ-79o0sz21SjX3gl5ThxUmm0LEA0IrqNe7KoAitlIEQ02kB3LUFVWIwiIXkwbNBLFoDseQY32VPbq_-oTDWQhJqGC3vHwpblGOUnh8/s2048/1-IMG_20200917_133143.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1595" data-original-width="2048" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcF3Q7lCJRrRIUCVvmUwSTqavqeJCe4GMKlAk6PZ-79o0sz21SjX3gl5ThxUmm0LEA0IrqNe7KoAitlIEQ02kB3LUFVWIwiIXkwbNBLFoDseQY32VPbq_-oTDWQhJqGC3vHwpblGOUnh8/w400-h311/1-IMG_20200917_133143.jpg" width="400" /></a></div><p></p><p>Finally add chopped yellow pumpkin flower & check salt and stir well for few seconds. Turn off the stove,</p><p>Transfer into a serving bowl.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0nqBCJDfgUt4EcZMneafC2TxvOLOwvKxzAZi_ULMbkUFuiHr30_WwOKhExtZALEtBxhim63mZtSn0CHYk_UOI82RDG3E0xZ35oWHshze_wAODXPVP_IK2R5pbtkIMpIwH7Mg_vEI1eqQ/s2048/1-IMG_20200917_133602.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Kovaikkai Yellow pumpkin flower curry" border="0" data-original-height="1482" data-original-width="2048" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0nqBCJDfgUt4EcZMneafC2TxvOLOwvKxzAZi_ULMbkUFuiHr30_WwOKhExtZALEtBxhim63mZtSn0CHYk_UOI82RDG3E0xZ35oWHshze_wAODXPVP_IK2R5pbtkIMpIwH7Mg_vEI1eqQ/w400-h290/1-IMG_20200917_133602.jpg" title="Kovaikkai Yellow pumpkin flower curry" width="400" /></a></div><br /><p><br /></p><p><b>Tomato & Yellow Pumpkin flower Soup</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAKKcUCgJnrdVKh8Yt4MmgtIvHUv8i_I4xD81k5B6V8cemfcQPelKqcFsOji8xBsma2mgKoxSSA1jrjJhB6Zc67xSZc_giR4pjKUqgo7LZhqwFrI7Bv5HFl1XispdLRxeXeng-T-xQhg/s2048/1-IMG_20200917_211559.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Tomato & Yellow pumpkin flower soup" border="0" data-original-height="1405" data-original-width="2048" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAKKcUCgJnrdVKh8Yt4MmgtIvHUv8i_I4xD81k5B6V8cemfcQPelKqcFsOji8xBsma2mgKoxSSA1jrjJhB6Zc67xSZc_giR4pjKUqgo7LZhqwFrI7Bv5HFl1XispdLRxeXeng-T-xQhg/w400-h275/1-IMG_20200917_211559.jpg" title="Tomato & Yellow pumpkin flower soup" width="400" /></a></div><b><br /></b><p></p><p>Heat a kadai with 1/2 Tsp of butter. Saute 1 Tsp of nicely chopped ginger and 2 Tsp of nicely chopped garlic, 1/3 Cup of chopped onion, 1/4 cup of chopped carrot and 2 tomatoes chopped for five minutes.</p><p>Then add 1 1/2 cup of water, salt and 3 - 4 crushed pepper. Bring it to boil and allow to simmer till carrot becomes soft. Turn off the stove and cool it down. </p><p>Blend in a mixie and again heat over medium flame. When the soup starts boiling, add chopped yellow pumpkin flower pieces. Turn off the stove. Serve hot sprinkling some black pepper powder.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwC8-CqYdipuXUZN-JpCmmUCxnTeDMMsXdzXyhMHJA6N4SXpLj2-HGI8qxGh1giXAM6TJCcMSnoswcPp-zS38TX-_A6EsG1tvLGI8Vki8MEnPPRlowfFc_Aw5vGU25fW7b6i9PG9rCVSE/s2048/1-IMG_20200917_211313.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Tomato & Yellow pumpkin flower soup" border="0" data-original-height="1740" data-original-width="2048" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwC8-CqYdipuXUZN-JpCmmUCxnTeDMMsXdzXyhMHJA6N4SXpLj2-HGI8qxGh1giXAM6TJCcMSnoswcPp-zS38TX-_A6EsG1tvLGI8Vki8MEnPPRlowfFc_Aw5vGU25fW7b6i9PG9rCVSE/w400-h340/1-IMG_20200917_211313.jpg" title="Tomato & Yellow pumpkin flower soup" width="400" /></a></div><p></p>
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<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://kalakkalsamayal.blogspot.com/2012/11/kothamalli-koottu-with-vegetables.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="vegetable pulillacurry" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXtY93f3SVaTvcT07JixeYk2hoDLZ2y1qGPsPOswa0xzhe0jystaPAmBdMiDgeWXdn8I_Uq7-xkqBalcYKF35dbhq52eF4L1QbIcEdzgn0B5p6ll6xC6FNorKVtR7l4s0yi2VZQkD65o/s1600/1-DSCN7447.JPG" title="vegetable pulillacurry" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">vegetable pulillacurry</td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2014/08/manathakkali-keerai-rice.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Manathakkali keerai Rice [ Night blackshade leaf Rice ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxRX5OuiTXkqiibdsKVGuugw8pK6kvlhOalTBqxjO2Nm1NSeseR_DYm_JYcOMiWaovLz-MmCAaF0daTmsKzM55pJJTorBLbLfw4Vts3calPA8JvWEPI0vQTk9Q6S9-5oOQTh-KuBK5n0/s1600/1-DSCN6807.JPG" title="Manathakkali keerai Rice [ Night blackshade leaf Rice ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Manathakkali keerai Rice</td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/07/lemon-rasam-with-karpooravalli.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Lemon Rasam with Karpooravalli" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_EhETHJI458ZURPHf95jkYMrvYINzqzpwdqv18puk5Nv-hmP0e2HrbCGrVgvinfirczZz2YoxwWyidtZxkIhr_RvfBoYQTAm9AuzGfF220zCeYw968Jdev48wZY0T9AKO_4C3zcB6Igw/s640/1-IMG_20200710_132554.jpg" title="Lemon Rasam with Karpooravalli" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Rasam with Karpooravalli</td></tr>
</tbody></table>
</td>
</tr>
</tbody></table>
<br />
<span style="color: #6aa84f; font-size: large;"><b>For other tasty dishes</b></span><br />
<span style="color: #6aa84f; font-size: large;"><b><br /></b></span><span style="color: #6aa84f; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2013/10/recipe-index.html" target="_blank">Recipe Index</a></b></span><br />
<span style="color: #6aa84f; font-size: large;"><b><br /></b></span><span style="color: #6aa84f; font-size: large;"><b>Ideas for breakfast and dinner</b></span><br />
<span style="color: #6aa84f; font-size: large;"><b><br /></b></span><span style="color: #6aa84f; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2014/08/tiffin.html" target="_blank">Tiffin Varieties</a></b></span><br />
<br />
<span style="color: #6aa84f; font-size: large;"><b>For Lunch Dishes</b></span><br />
<span style="color: #6aa84f; font-size: large;"><b><br /></b></span><span style="color: #6aa84f; font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2013/10/lunch-index.html" target="_blank">Lunch Recipes Index</a></b></span>
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<br />
<div><br /></div>Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-54196502179023177202020-08-30T11:59:00.001+05:302020-08-30T12:06:36.557+05:30Lemon-Koozh<p><b>#LemonKoozh #ElumichaiKoozh :</b></p><p>When we were school going children, my mother used to prepare a sour & spicy paste/cake for evening snacks to relish with coffee as soon as we came back from school. It is one of the traditional dishes prepared from rice flour or rice batter, tamarind juice, red chilly and other spices. Whenever my mother made it, me and my brothers used to finish it off without any traces. The speciality of this dish is that the taste of it is very good when it is relished hot and even tastier when it is cooled down. The texture of the dish is just like a thick paste and sticky when it is hot. When it cools down, the sticky paste turns into a smooth cake and can be cut into pieces. The dish that I have been describing so far is known as <b><a href="https://kalakkalsamayal.blogspot.com/2012/12/pulikoozh-spicey-tamarind-cake.html" target="_blank">Puli koozh</a></b>.</p><p>Later after marriage I learned from my husband that in the same way another tasty and traditional dish is being prepared from sour buttermilk. The dish made from buttermilk is called more koozh. I also used to prepare more koozh whenever I churned out <b><a href="https://kalakkalsamayal.blogspot.com/2020/04/making-butter-at-home.html" target="_blank">butter from saved cream at home</a></b>. The butter is being churned out from collected cream by adding chilled water. The remaining watery milk after taking out the butter is turned into buttermilk by adding a few drops of curd/buttermilk. Thus made buttermilk is being used in the preparation of <b><a href="https://kalakkalsamayal.blogspot.com/2013/05/more-koozh-butter-milk-rice-cake.html" target="_blank">buttermilk koozh - mor koozh</a></b>.</p><p>Now I have three lemon trees in my garden and they are giving lemons throughout the year. The <b>#Lemon [ Citrus lemon ]</b> is a berry with leathery skin [ peel ] called rind containing volatile oil glands. The interior part of lemon is called endocarp which contains fleshy part of the fruit in separate sections. Each separate section is called carpel and is filled with fluid-filled sacs [ vesicles ] that are specialized hair cells. I squeezed out juice from lemons and filled in bottles then stored in the refrigerator. Then discarded inner skins from the rinds and dried the rinds in the Sun to preserve them for future use.</p><p>I always used to make <a href="https://kalakkalsamayal.blogspot.com/2020/07/lemon-rasam-with-karpooravalli.html" target="_blank">rasam</a> only with lemon juice. Nowadays I have been preparing sambar also adding lemon juice instead of tamarind. In the same way. I tried puli koozh adding lemon juice in place of tamarind juice. The outcome happens to be tastier than the original dish, the puli koozh.</p><p>This yummy dish is prepared from rice flour. Or take out half a cup of rice batter while grinding <b><a href="https://kalakkalsamayal.blogspot.com/2012/11/idly-maavu-batter-for-idly-idly-dough.html">maavu for idli</a></b> or dosai and use it for the preparation of lemon koozh.</p><p>Preparation time : 5 mins</p><p>Cooking Time : 10 - 15 mins</p><p>Quantity is just enough for three persons.</p>
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<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXPAkE7ozAYiwFEX-PD0ZHrL51LvB3e53vwRiX6VeKtE2HWlA1KmJPMDg-c2oOLUhp6zmdbFOyO7INlEAi0nYQzOx2OOBXlK1OACLOx21QCQ1P_1AskjOXHM6NAxY6_sx2663IS18ggQ/s2048/1-IMG_20200814_193321.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Lemon koozh [ Elumichai koozh ]" border="0" data-original-height="1894" data-original-width="2048" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXPAkE7ozAYiwFEX-PD0ZHrL51LvB3e53vwRiX6VeKtE2HWlA1KmJPMDg-c2oOLUhp6zmdbFOyO7INlEAi0nYQzOx2OOBXlK1OACLOx21QCQ1P_1AskjOXHM6NAxY6_sx2663IS18ggQ/w640-h592/1-IMG_20200814_193321.jpg" title="Lemon koozh [ Elumichai koozh ]" width="640" /></a></div>
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<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">1/2 Cup</td><td>Rice flour</td></tr>
<tr><td width="200">1</td><td>Lemon</td></tr>
<tr><td width="200">1 - 2</td><td>Green chilly, chop finely [ adjust ]</td></tr>
<tr><td width="200">1 Tsp</td><td>Ginger finely chopped</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Turmeric tuber finely chopped*</td></tr>
<tr><td width="200">10 - 15</td><td>Curry leaves</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Mustard seed</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Black gram split</td></tr>
<tr><td width="200">1 Tsp</td><td>Gram dal [ chick pea ]</td></tr>
<tr><td width="200">2 Tsp</td><td>Ground nut [ pea nut ] slightly pound</td></tr>
<tr><td width="200">Small piece</td><td>Asafoetida</td></tr>
<tr><td width="200">4 Tsp</td><td>Gingelly oil [ Sesame/Til oil ]**</td></tr>
</tbody></table>
* If turmeric tuber is not available then take 1/4 Tsp of turmeric powder.<div>**Take oil according to your taste and availability.<br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBoQV1OtUjeIMfDEVs_eqfdcxFrXSA6c-9hRrtg-LNN-jm08SRWzyDKsABBzt-YUQ-NfTJKdC5jTo-lj7kVqHMGMrnvzf5U4_zVypSnljL5phTOb86eVdi2y5xDgvKqRt7HhACG7RYgo/s2048/1-IMG_20200814_191028.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1565" data-original-width="2048" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBoQV1OtUjeIMfDEVs_eqfdcxFrXSA6c-9hRrtg-LNN-jm08SRWzyDKsABBzt-YUQ-NfTJKdC5jTo-lj7kVqHMGMrnvzf5U4_zVypSnljL5phTOb86eVdi2y5xDgvKqRt7HhACG7RYgo/w400-h306/1-IMG_20200814_191028.jpg" width="400" /></a></div><div><br />
<p><b>Method :</b></p>
<p>Combine rice flour and 1 cup of water in a vessel. Mix well and set aside.</p><p>Heat an iron kadai on a stove over medium flame with oil.</p><p>Crackle mustard seeds once oil starts smoking.</p><p>Next add asafoetida and black gram split. Fry for a few seconds.</p><p>Then add gram dal and ground nuts. Keep stirring till lentils turn golden color.</p><p>Reduce the flame to SIM position.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMAuJTRElKolHF2kppkxFF5vtzLS8AMJp8KKsniwqT3YS1QK8vSmSYxloQKD9mFi2MKnxv1bFg0wulZyCf8Iuj7vR8ZHxy86BIgrYBfo-p_qYrukuzXAwITqrQ_ZZFXitG9aGgaAc1ME/s2048/1-IMG_20200814_191449.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1698" data-original-width="2048" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMAuJTRElKolHF2kppkxFF5vtzLS8AMJp8KKsniwqT3YS1QK8vSmSYxloQKD9mFi2MKnxv1bFg0wulZyCf8Iuj7vR8ZHxy86BIgrYBfo-p_qYrukuzXAwITqrQ_ZZFXitG9aGgaAc1ME/w400-h332/1-IMG_20200814_191449.jpg" width="400" /></a></div><p></p><p>Now add finely chopped green chilly and teared curry leaves. Stir for half a minute.</p><p>Next add finely chopped ginger and turmeric tuber. Keep stirring for a few seconds.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_MpQTN2-1XgU2hDSY0ZM7E_0mKjFlwuVFcdRuYEeVNXpT8H1CNgha_uskG7uQMpminfDpkBuoCQN05S4KIqslRStal2Ed1fk0t2a6tgk3PWbpjllJnh0CiAW5u18dZ8zvZF3rpiKx24/s2048/1-IMG_20200814_191520.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1585" data-original-width="2048" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_MpQTN2-1XgU2hDSY0ZM7E_0mKjFlwuVFcdRuYEeVNXpT8H1CNgha_uskG7uQMpminfDpkBuoCQN05S4KIqslRStal2Ed1fk0t2a6tgk3PWbpjllJnh0CiAW5u18dZ8zvZF3rpiKx24/w400-h309/1-IMG_20200814_191520.jpg" width="400" /></a></div><p></p><p>Add rice flour mixture and salt. Keep stirring continuously otherwise it might stick to the bottom and loses its uniformity.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnjOm5h_egJ3Fv8pZmym1veXg2-hSuPVuElNEdroBe8P182gNTuOH7BWIJOYyiH6xB34488KttoFNNX-caO0MurV1S6NUdaUWID8rTOtvSZLKGyqQtSNlZSugI8MnAdUWCI-RFqoBlSQ/s2048/1-IMG_20200814_191631.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1800" data-original-width="2048" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnjOm5h_egJ3Fv8pZmym1veXg2-hSuPVuElNEdroBe8P182gNTuOH7BWIJOYyiH6xB34488KttoFNNX-caO0MurV1S6NUdaUWID8rTOtvSZLKGyqQtSNlZSugI8MnAdUWCI-RFqoBlSQ/w400-h351/1-IMG_20200814_191631.jpg" width="400" /></a></div><p></p><p>After few minutes the water mixture slowly changes to porridge consistency.</p><p>Then it starts thickening and at this point add lemon juice. Mix well and check salt and sourness.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VzCf-jbvjSzvUbOUgLorYOghAPAmqyDSzWzvNIPRI3qv3K-JhIgJ6H7lZDItxhNV6sdvJ6rGegzpb0-ZEU41jES84mo_66q9y2w0LsagCvfSpggW1q3WYUS5F5Itij7Qe9XKN4rgNMA/s2048/1-IMG_20200814_192000.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1642" data-original-width="2048" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VzCf-jbvjSzvUbOUgLorYOghAPAmqyDSzWzvNIPRI3qv3K-JhIgJ6H7lZDItxhNV6sdvJ6rGegzpb0-ZEU41jES84mo_66q9y2w0LsagCvfSpggW1q3WYUS5F5Itij7Qe9XKN4rgNMA/w400-h321/1-IMG_20200814_192000.jpg" width="400" /></a></div><p></p><p>Stir till the mixture in the kadai starts leaving the side and rolls as a single mass.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIAUzGXP7o9sX5urFfwx9PFdYUfQajanWdRhwvpDxauMKAzwtlBYe42EBTXHNHiR6ES_ae2O2dQCCY-12OZoYqp6vVj3y6bID5VeIwHys3EsPyseRJ2UnIpHJ4j9HYpNzRk53aavyANE/s2048/1-IMG_20200814_192012.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1715" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIAUzGXP7o9sX5urFfwx9PFdYUfQajanWdRhwvpDxauMKAzwtlBYe42EBTXHNHiR6ES_ae2O2dQCCY-12OZoYqp6vVj3y6bID5VeIwHys3EsPyseRJ2UnIpHJ4j9HYpNzRk53aavyANE/w400-h335/1-IMG_20200814_192012.jpg" width="400" /></a></div><p></p><p>Transfer on to a clean and dry plate and sprinkle few drops of oil over the surface of the prepared lemon koozh.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LFEl4Ts4DCZLWQxNrXzLuJPBSRHBdtHFzM7kEiFHmnL6bD0NBnRTdfzvXzZMY3XlhU3pgmHsh4WNf42brVvRoie7Yp61Lc9c6B5RRzgvcMacZOeQO2ZUXt2FMfnXu_VDGe5Vgr8YbXk/s2048/1-IMG_20200814_192354.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Lemon koozh [ Elumichai koozh ]" border="0" data-original-height="1681" data-original-width="2048" height="525" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LFEl4Ts4DCZLWQxNrXzLuJPBSRHBdtHFzM7kEiFHmnL6bD0NBnRTdfzvXzZMY3XlhU3pgmHsh4WNf42brVvRoie7Yp61Lc9c6B5RRzgvcMacZOeQO2ZUXt2FMfnXu_VDGe5Vgr8YbXk/w640-h525/1-IMG_20200814_192354.jpg" title="Lemon koozh [ Elumichai koozh ]" width="640" /></a></div><p></p><p>Spread it flat and make it smooth with the help of a flat spoon.</p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAMKTFSPALcu9BqgdY9NXnxc8vHOftR9Cfzez835gl9yy6Lx36Sgpiy2yZQs6XupK5Dy0HE5fHN9DBeJX0W3ByvjXguFsgqcBOqMb8KLvdCN6uLGoqB_aE5Ba_YbvENKuoKOCx_vQ05Q/s2048/1-IMG_20200814_192602.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Lemon koozh [ Elumichai koozh ]" border="0" data-original-height="1825" data-original-width="2048" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAMKTFSPALcu9BqgdY9NXnxc8vHOftR9Cfzez835gl9yy6Lx36Sgpiy2yZQs6XupK5Dy0HE5fHN9DBeJX0W3ByvjXguFsgqcBOqMb8KLvdCN6uLGoqB_aE5Ba_YbvENKuoKOCx_vQ05Q/w640-h570/1-IMG_20200814_192602.jpg" title="Lemon koozh [ Elumichai koozh ]" width="640" /></a></p><p>Spicy n tangy <b>Lemon koozh</b> is ready to relish.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4erw5gbi8EzcJyKR6rT71u6gevSdps49MYkcNzgITSykvE448oK5clDkAWYz-DP9G3EM9um3y5U6xEekekpSMPGbJn_u8JTWa0T29aJR86xF3kXVZYHvP61mSjnCEm2rn_wdRATNGRxk/s2048/1-IMG_20200814_193235.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Lemon koozh [ Elumichai koozh ]" border="0" data-original-height="1705" data-original-width="2048" height="533" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4erw5gbi8EzcJyKR6rT71u6gevSdps49MYkcNzgITSykvE448oK5clDkAWYz-DP9G3EM9um3y5U6xEekekpSMPGbJn_u8JTWa0T29aJR86xF3kXVZYHvP61mSjnCEm2rn_wdRATNGRxk/w640-h533/1-IMG_20200814_193235.jpg" title="Lemon koozh [ Elumichai koozh ]" width="640" /></a></div><p></p><p>Scoop out a portion and serve hot with coffee or tea.</p><p>If <b>Lemon koozh - Elumichai koozh</b> is allowed to cool down to room temperature then it can be cut into pieces just like cake.</p><p>Hot or cold Lemon koozh tastes very good!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXPAkE7ozAYiwFEX-PD0ZHrL51LvB3e53vwRiX6VeKtE2HWlA1KmJPMDg-c2oOLUhp6zmdbFOyO7INlEAi0nYQzOx2OOBXlK1OACLOx21QCQ1P_1AskjOXHM6NAxY6_sx2663IS18ggQ/s2048/1-IMG_20200814_193321.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Lemon koozh [ Elumichai koozh ]" border="0" data-original-height="1894" data-original-width="2048" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXPAkE7ozAYiwFEX-PD0ZHrL51LvB3e53vwRiX6VeKtE2HWlA1KmJPMDg-c2oOLUhp6zmdbFOyO7INlEAi0nYQzOx2OOBXlK1OACLOx21QCQ1P_1AskjOXHM6NAxY6_sx2663IS18ggQ/w640-h592/1-IMG_20200814_193321.jpg" title="Lemon koozh [ Elumichai koozh ]" width="640" /></a></div><p></p><p><br /></p>
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</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2013/05/more-koozh-butter-milk-rice-cake.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="More koozh [ Buttermilk Rice cake ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdEnKYXlebjWrUeBAAAOeZtS91NtPf9xDVZTYhQyHmw6QOJBIzdSgTOxXIqv2dseR-slDjXNcBWCgiqZc2XCqUyrClJWvqAsJm0yyIbfETSzHzg-srApBILwh2qIA_NC16eHsuGQypypk/s640/1-2013-03-31+20.54.40.jpg" title="More koozh [ Buttermilk Rice cake ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">More koozh [ Buttermilk Rice cake ]</span></td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://kalakkalsamayal.blogspot.com/2014/11/samai-coconut-payasam.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Samai Arisi Thaengai Payasam [ Little millet Coconut Payasam ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhKRDRgk4f3gvrN75O61qmkoLclftx9D1c3yYvuXYdpdSqgDSSjVX9n9Fdj6zFSL9ReRG9ZmkUsfCZEVDEel6jwy4y4yxpVMUxfmbGJuxOKzmDQ-TGeZubrQDKke7LGWn72hJCqpdf74/s1600/1-DSCN7916.JPG" title="Samai Arisi Thaengai Payasam [ Little millet Coconut Payasam ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Samai Arisi Thaengai Payasam</span></td></tr>
</tbody></table>
</td>
</tr>
<tr>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/03/brown-top-millet-bread.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Browntop millet Bread" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pnLECL5OD1RdOSLAxHtYp9hPBMosHBIj0RkIETLpVtCF131tcRGVhI6VWgH11TYake-yhVrFATQ97ZyYgZt0nb7lV1DP5GWNoOe1G0lUMGwsUhoTXwkcR8mKFLdyDAkinZa39LX_Uag/s640/1-IMG_20200328_111409.jpg" title="Browntop millet Bread" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Browntop millet Bread</span></td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2020/07/quinoaconjee.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Quinoa Conjee" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_TdZA6SPv_XFrjlv5TkT-3H7-78uWBpNjaIA0fVVuJRdnxxJTSNdZe_oXmuHQ_AHpG8kBQ1PlYs0tNdoVMMW_k2AyOGPkmAlZVpQDZRuomZbyyYOQEG7-UEaZQJPrnELLdAZ2IfGagE/s640/1-IMG_20200722_101550.jpg" title="Quinoa Conjee" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Quinoa Conjee</span></td></tr>
</tbody></table>
</td>
<td height="100" width="125"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://kalakkalsamayal.blogspot.com/2014/11/samai-methy-pancake.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Samai Venthaya keerai Pancake [ Little millet Methy Pancake ]" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpbRWXBNC3UDNBMqyUouNSltseqcpkckBJ4Ti2-OCeLGODTfG3JyvXC4k-KmHoWmJboxw_922wNi1fHBl8_ReN3cCv-YRZX5Cvnr4qtyrFLRgYkpVPLVsRwkZ3eH7kEATQVV9DTZIyx4/s640/1-DSCN7928.JPG" title="Samai Venthaya keerai Pancake [ Little millet Methy Pancake ]" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Samai Methy Pancake [ Little millet methy pancake ]</span></td></tr>
</tbody></table>
</td>
</tr>
</tbody></table>
<br />
<span style="color: #38761d; font-size: large;"><b>For other Recipes</b></span><br />
<span style="color: #38761d; font-size: large;"><b><br /></b></span><span style="font-size: large;"><b><a href="https://kalakkalsamayal.blogspot.com/2013/10/recipe-index.html" target="_blank">Recipe Index</a></b></span></div><div><span style="font-size: large;"><b><br /></b></span></div></div>Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com0tag:blogger.com,1999:blog-3494938909938816033.post-78387245568675554962020-08-26T17:39:00.005+05:302020-09-26T23:58:53.201+05:30Samai-spicy-masala-Bread<p><b>#SamaiSpicyMasalaBread - #LittleMilletSpicyMasalaBread :</b></p><p>Scientific name : <b><i>Panicum miliare</i></b></p><p>Tamil name : <b>#Samai </b>or <b>#SamaiArisi</b></p><p>Kannada name : Same</p><p>Malayalam : Chama</p><p>English name : Little Millet</p><p>Hindi name : Kutki</p><p><b>#Samai - #LittleMillet</b> is gluten free and non acid forming cereal just like any other millet. It is rich in minerals like Iron, Calcium, Magnesium, Zinc and the fiber content is considerably higher than that of Rice and Wheat.</p><p>The nutritional composition per 100 gm of #Samai { #LittleMillet ] is as follows<br />Protein 7.7 g, Fiber 7.6 g, Iron 9.3 mg and Calcium 17.0 mg</p><p>The millet has to be soaked for a minimum of two hours before cooking to reap the health benefits fully. And also soaking the millet before cooking helps the body to absorb its nutrients well.</p><p>The dough has to be allowed to stand for a minimum of 6 - 8 hours to ferment. So pre-planning is necessary and the process has to begin well in advance.</p><p><b>There are four stages involved in the making of spicy masala bread</b></p><p>1. Soaking and grinding :</p><p><b>#Samai [ #LittleMillet ]</b> has to be soaked for two hours. A small quantity of cooked samai is required to make batter. The soaked samai and cooked samai are ground together using a mixer grinder into a smooth batter. The batter should be thick just like <b><a href="https://kalakkalsamayal.blogspot.com/2012/11/idly-maavu-batter-for-idly-idly-dough.html" target="_blank">idli maavu</a></b> consistency and transferred into a vessel. </p><p>2. Fermentation of the batter :</p><p>Sugar, curd and salt are mixed with the batter and allowed to stand for 6 - 8 hours or the whole night. </p><p>3. Preparation of vegetable masala.</p><p>4. Combining fermented batter and masala to make dough. Then steam cooking in an idli maker.</p><p><b>Kindly keep in mind the time involved before beginning to make samai spicy masala bread:</b></p><p>Soaking Time : 2 hours</p><p>Fermentation Time : 6 - 8 hours</p><p>Masala preparation : 15 mins</p><p>Steam cooking time : 10 - 15 mins</p><p><br /></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRrcjtAi9v9MrqjofOMEKStQHBDEapfET0BRJL-BFImCdGTFQnCrqk-v9zpfJnbDZGBi9sdTaVSIWGdhGxLGxtunHz2J5hAbx-LwhpG1e3uo0biR82fQxbqQHH_xkkuTg3w9mhRdeau8/s2048/1-IMG_20200823_102454.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Samai spicy masala Bread [ Little millet spicy masala Bread ]" border="0" data-original-height="1809" data-original-width="2048" height="565" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRrcjtAi9v9MrqjofOMEKStQHBDEapfET0BRJL-BFImCdGTFQnCrqk-v9zpfJnbDZGBi9sdTaVSIWGdhGxLGxtunHz2J5hAbx-LwhpG1e3uo0biR82fQxbqQHH_xkkuTg3w9mhRdeau8/w640-h565/1-IMG_20200823_102454.jpg" title="Samai spicy masala Bread [ Little millet spicy masala Bread ]" width="640" /></a></div><p><br /></p>
<table><tbody>
<tr><th align="left">Ingredients :</th></tr>
<tr><td width="200">1 cup</td><td>Samai [ Little millet ]</td></tr>
<tr><td width="200">3 Tbsp</td><td>Cooked Samai [ cooked Little millet ]</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Salt</td></tr>
<tr><td width="200">5 Tsp</td><td>Sugar [ adjust ]</td></tr>
<tr><td width="200">2 - 3 drops</td><td>Curd</td></tr>
<tr><td width="200">1/4 Tsp</td><td>Baking soda</td></tr>
<tr><th align="left">For Masala :</th></tr>
<tr><td width="200">1/4 Cup</td><td>Cabbage chopped finely</td></tr>
<tr><td width="200">1/4 Cup</td><td>Carrot grated</td></tr>
<tr><td width="200">1</td><td>Onion chopped nicely</td></tr>
<tr><td width="200">10 - 15</td><td>Curry leaves</td></tr>
<tr><td width="200">1 Tsp</td><td>Oil</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Cumin seeds</td></tr>
<tr><th align="left">To Grind coarsely :</th></tr>
<tr><td width="200">10 - 12</td><td>Black pepper</td></tr>
<tr><td width="200">1 - 2</td><td>Green chilly</td></tr>
<tr><td width="200">1 Tsp</td><td>Cumin seeds</td></tr>
<tr><td width="200">1 Tsp</td><td>Fennel seeds [ saunf ]</td></tr>
<tr><td width="200">1/2 Tsp</td><td>Coriander seeds</td></tr>
<tr><td width="200">8 - 10</td><td>Curry leaf</td></tr>
<tr><td width="200">2 - 3 Tsp</td><td>Coriander leaf chopped</td></tr>
<tr><td width="200">10 - 12</td><td>Pudina [ Mint ]</td></tr>
<tr><td width="200">2 - 3 pods</td><td>Garlic</td></tr>
<tr><td width="200">1/2 inch</td><td>ginger</td></tr>
<tr><td width="200">1/4 inch</td><td>turmeric tuber</td></tr>
</tbody></table>
<br />
<p>Gingelly oil [ sesame/til oil ]/ghee to apply</p>
<p><b>Method :</b></p><p>Suppose the plan is to make Samai spicy bread for breakfast,</p><p>then the preparation has to begin the previous day evening itself.</p><p>In other words, the actual preparation has to be done 8 - 10 hours before</p><p><br /></p><p><b>Previous day Evening :</b></p><p>Take 1 cup of samai in a vessel and rinse with water.<br />Add 2 cups of water and soak for 2 hours.</p><p>In the meantime pressure cook 1/4 cup of samai [ Add double the amount of water to the amount of samai taken ] in a cooker, just the same way as the rice is being cooked. </p><p>After two hours combine soaked samai and cooked samai in a mixer grinder jar.</p>
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgct1Ao4OL-wso4RAmct-SQUbsOkqDvKBfjpAc0VQLKuknsOdn_XOBj8Yt9U86Pz6-B52SV_T-eEu392vZjeBoWSRwoDpHPLcRSVr8axVmJMDdWW33pyWIESBoBeB-P7lv2mN1OXKOAjko/s2048/1-IMG_20200822_220453.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1894" data-original-width="2048" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgct1Ao4OL-wso4RAmct-SQUbsOkqDvKBfjpAc0VQLKuknsOdn_XOBj8Yt9U86Pz6-B52SV_T-eEu392vZjeBoWSRwoDpHPLcRSVr8axVmJMDdWW33pyWIESBoBeB-P7lv2mN1OXKOAjko/w400-h370/1-IMG_20200822_220453.jpg" width="400" /></a></div><div><br /></div>
<p>Grind into a smooth batter adding little water.</p><p>The batter should be of <b><a href="https://kalakkalsamayal.blogspot.com/2012/11/idly-maavu-batter-for-idly-idly-dough.html" target="_blank">idli maavu</a></b> consistency.</p><p>Transfer into a big vessel. </p><p>There should be enough space above the surface of the batter </p><p>as the volume would increase due to fermentation.</p>
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildLdzUUG8kOTu_XPuNLdakZdioc4tP4UZhtMZfrvr-SFR1M0bEbefVQ7VNmJpcZb5Nx05uxcExg5tyMCo0eFs-BU7zOkKDW6JOoiNU5YVEhwYOueVQh-OdrySZ5vVLrhsfNRQmaclQmQ/s2048/1-IMG_20200822_221404.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1747" data-original-width="2048" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildLdzUUG8kOTu_XPuNLdakZdioc4tP4UZhtMZfrvr-SFR1M0bEbefVQ7VNmJpcZb5Nx05uxcExg5tyMCo0eFs-BU7zOkKDW6JOoiNU5YVEhwYOueVQh-OdrySZ5vVLrhsfNRQmaclQmQ/w400-h341/1-IMG_20200822_221404.jpg" width="400" /></a></div><div><br /></div>
<p>Add sugar, salt and curd. </p><p>Mix well and close the vessel with a lid. </p><p>Keep the vessel at a warm place in the kitchen to aid the fermentation.</p><p><b>The next day morning :</b></p><p>The batter has raised up and the upper surface seems to be slightly curved like a ball. This is due to fermentation.</p>
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfscBAahE1mlz5wB56dKv9FREJ4KUl7DptqBrnSdndel3FmR2F7SijM9jNCJAieD6HKe7TTCCtREfJ7XNZNm7cXpxzPzvnD2pPGE-7ts3PAlYZwVybrK4_3tVoRN2NFTj-enV56Tat9Y/s2048/1-IMG_20200823_094331.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1787" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfscBAahE1mlz5wB56dKv9FREJ4KUl7DptqBrnSdndel3FmR2F7SijM9jNCJAieD6HKe7TTCCtREfJ7XNZNm7cXpxzPzvnD2pPGE-7ts3PAlYZwVybrK4_3tVoRN2NFTj-enV56Tat9Y/s640/1-IMG_20200823_094331.jpg" width="640" /></a></div><div><br /></div>
<p>Also when the batter is gently stirred with a ladle, lots of air bubbles are visible. This shows that the batter has fermented well.</p>
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWolGNZOaPaZGq1_D6PtmNVAgt4EMzDG1qrpkJmDOe-qvA12LOdZmVF2N7RPGHRVIh_aYS1Af01RyiikBlEKTwIo3TZscC8lJH9YbCiE-pX8dPnNZYJJlmVT0YR4mlyAR6HA_yQXBprl8/s2048/1-IMG_20200823_094557.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1826" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWolGNZOaPaZGq1_D6PtmNVAgt4EMzDG1qrpkJmDOe-qvA12LOdZmVF2N7RPGHRVIh_aYS1Af01RyiikBlEKTwIo3TZscC8lJH9YbCiE-pX8dPnNZYJJlmVT0YR4mlyAR6HA_yQXBprl8/s640/1-IMG_20200823_094557.jpg" width="640" /></a></div><div><br /></div>
<p><b>Masala Preparation :</b></p>
<div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4N6dc76Em4hyphenhyphen-77nlNk9jyiN6f_JPfL5QXsyswJ6uikNTkggCoZmRaqn07k1rAK6PuCgis_klFi0matvQbjViiRnMiX2UAipI8TqkVGJad8zq80ZDvstfd1JRSgAdwE8mTnH_TYXz8TQ/s2048/1-IMG_20200823_093159.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1615" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4N6dc76Em4hyphenhyphen-77nlNk9jyiN6f_JPfL5QXsyswJ6uikNTkggCoZmRaqn07k1rAK6PuCgis_klFi0matvQbjViiRnMiX2UAipI8TqkVGJad8zq80ZDvstfd1JRSgAdwE8mTnH_TYXz8TQ/s640/1-IMG_20200823_093159.jpg" width="640" /></a></div><div><br /></div>
<p>Coarsely grind all the ingredients given under 'To grind coarsely' using a mixie.</p><p>Set aside.</p>
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUM3nFg0mLWrCEAx3b6AAQN8MD4tPu6Xk4wl2JgIozGdTzvT2t-Q9uxoQr_exc_Y9mf8MWeu0IQlIfMCwqklx2uk_EAPKgyWS_4nkeI3oKRw5_TXmHpMFnoCp-UQZ89id2DJc4WzkqEc/s2048/1-IMG_20200823_093835.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1676" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUM3nFg0mLWrCEAx3b6AAQN8MD4tPu6Xk4wl2JgIozGdTzvT2t-Q9uxoQr_exc_Y9mf8MWeu0IQlIfMCwqklx2uk_EAPKgyWS_4nkeI3oKRw5_TXmHpMFnoCp-UQZ89id2DJc4WzkqEc/s640/1-IMG_20200823_093835.jpg" width="640" /></a></div><div><br /></div>
<p>Heat a kadai with a teaspoon of oil.</p><p>Crackle cumin seeds once oil starts fuming.</p><p>Immediately add onion and saute for half a minute.</p><p>Then add chopped cabbage and 2 pinches of salt.</p>
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOq7LHuzZQaJ7y8IqgRs6U-zC9NreiqjJqLYPRP4FoR2fC2WDEYhflmp4Ew1plPLJuk7cQtEaj_91km01TuacAT6iYrGmJucXMXNMnhvqmFuJVKCoGiJtQWXtdzPnnPQXelXd5fOxyHQo/s2048/1-IMG_20200823_093403.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1992" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOq7LHuzZQaJ7y8IqgRs6U-zC9NreiqjJqLYPRP4FoR2fC2WDEYhflmp4Ew1plPLJuk7cQtEaj_91km01TuacAT6iYrGmJucXMXNMnhvqmFuJVKCoGiJtQWXtdzPnnPQXelXd5fOxyHQo/s640/1-IMG_20200823_093403.jpg" width="640" /></a></div><div><br /></div>
<p>Stir well and close the kadai with a lid to cook cabbage soft.</p><p>After the cabbage becomes soft add coarsely ground masala mix and salt.</p><p>Stir well till its raw smell goes off.</p><p>Finally add grated carrot and mix well.</p><p>Transfer into a bowl and let the prepared masala cool down to room temperature.</p>
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2s9AiorMyoHT2fGm-OL2n9qi5PGtTIbXrnsKzH7zsdrWvjN47m-HxqYXMs-0epNjS9bvZAiooc5PofFlfJe1SEz9BEY7y9z6c8T7-SzmHUFyd0wDlL-svlsPwff6U3EKKanXYwse7F8/s2048/1-IMG_20200823_094047.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1908" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2s9AiorMyoHT2fGm-OL2n9qi5PGtTIbXrnsKzH7zsdrWvjN47m-HxqYXMs-0epNjS9bvZAiooc5PofFlfJe1SEz9BEY7y9z6c8T7-SzmHUFyd0wDlL-svlsPwff6U3EKKanXYwse7F8/s640/1-IMG_20200823_094047.jpg" width="640" /></a></div><div><br /></div>
<p><b>Steam cooking :</b></p><p>Grease shallow plates/bowls with oil and set aside.</p><p>Heat Idli maker with 3 cups of water on a stove over high flame. Place the steamer plate inside the idli maker.</p><p>Now combine the fermented batter and masala mix together adding baking powder. Mix well. </p>
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiSVkbrlydn2LQaWQYvUgR5lQQxXVmU-lwRfR4VJedR-FRv9pQG8DF0qHr9IaW9SsaXV70KxpN8SLBWCmdu7hCrTm_Jc-8NuBlGwUdBL_8h8Fm-xWlBBSsswCOTNQh7KO_Jh1sEHfT8s/s2048/1-IMG_20200823_094948.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1825" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiSVkbrlydn2LQaWQYvUgR5lQQxXVmU-lwRfR4VJedR-FRv9pQG8DF0qHr9IaW9SsaXV70KxpN8SLBWCmdu7hCrTm_Jc-8NuBlGwUdBL_8h8Fm-xWlBBSsswCOTNQh7KO_Jh1sEHfT8s/s640/1-IMG_20200823_094948.jpg" width="640" /></a></div>
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<p>Pour the prepared dough into the oil greased plate till 3/4th of its height.</p><p>Tap the plate gently to evenly spread the dough.</p><p>Like this keep the plates/bowls ready with prepared dough.</p>
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijT8MweCchKCGv3D44Q7O-4C3ZBKKnIUpABivgZkkNcxy_qR4aUN2KG-jVu5hhACy8FEoix3JS_ONVPIxzZH___mCqbNOU7hQdiiko0Gux49y6NJ_oIH1Wfe9JEpAEuD7d6H_J6QtqWR4/s2048/1-IMG_20200823_095325.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1621" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijT8MweCchKCGv3D44Q7O-4C3ZBKKnIUpABivgZkkNcxy_qR4aUN2KG-jVu5hhACy8FEoix3JS_ONVPIxzZH___mCqbNOU7hQdiiko0Gux49y6NJ_oIH1Wfe9JEpAEuD7d6H_J6QtqWR4/s640/1-IMG_20200823_095325.jpg" width="640" /></a></div><div><br /></div>
<p>Arrange them over the steamer plate once the water starts boiling in the idli maker.</p><p><br /></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-UeA1Aj7kkW5P7pBH9OKEt-tzSAzJS0KZmjl1xqxUa1MNI-0cilT8lY1YLRaM79LiztOF0eumjq6HhiJ5fso2l0_ir1Q8M3_hFgox6dtenkltfc5NVtnVXFw5Jwtm8kCOqBRzWBQmS8/s2048/1-IMG_20200823_095625.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1586" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-UeA1Aj7kkW5P7pBH9OKEt-tzSAzJS0KZmjl1xqxUa1MNI-0cilT8lY1YLRaM79LiztOF0eumjq6HhiJ5fso2l0_ir1Q8M3_hFgox6dtenkltfc5NVtnVXFw5Jwtm8kCOqBRzWBQmS8/s640/1-IMG_20200823_095625.jpg" width="640" /></a></div><div><br /></div><p>Close the idli maker and cook for 12 - 15 minutes.</p><p>After 12 minutes insert a clean and dry knife from the top through the bread. If the knife comes out clean then the bread is ready.</p><p>Take the plate out from the idli maker.</p><p>If the knife comes out with dough sticking to it then cook for another 3 - 5 minutes.</p><p>The time taken to cook the dough depends on the volume of the dough filled in the plate/bowl.</p><p>In the same way steam cook rest of the dough in batches.</p>
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfr3z03BvH6i4WN0N9ErptYGVguMNhHqAkUx7biYAeNNv3S9cec6j-z2FUITifzs_G3vyddQyhQLiaAxAvhIaEihuuCGS57wS2ivf-rNhPL0-OgDC4e31PijzZEX2GXAyHrXU3hqpqDo/s2048/1-IMG_20200823_101632.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Samai spicy masala Bread [ Little millet spicy masala Bread ]" border="0" data-original-height="1399" data-original-width="2048" height="437" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfr3z03BvH6i4WN0N9ErptYGVguMNhHqAkUx7biYAeNNv3S9cec6j-z2FUITifzs_G3vyddQyhQLiaAxAvhIaEihuuCGS57wS2ivf-rNhPL0-OgDC4e31PijzZEX2GXAyHrXU3hqpqDo/w640-h437/1-IMG_20200823_101632.jpg" title="Samai spicy masala Bread [ Little millet spicy masala Bread ]" width="640" /></a></div><div><br /></div>
<p>Apply 2 -3 drops of ghee/gingelly oil over the surface of the bread to avoid drying up.</p><p>Wait for five minutes to cool down considerably.</p>
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-v2la_SngdRM/X0VSRq6avI/AAAAAAAApAU/o8F_ziaTkeEwYLaYoX6Xhw2xx0OH9EFhACLcBGAsYHQ/s2048/1-IMG_20200823_101947.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Samai spicy masala Bread [ Little millet spicy masala Bread ]" border="0" data-original-height="1407" data-original-width="2048" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGoUQZ814BZHsG374Df1T-ZQPyqaDHxptIHJy0THx3XsSOhUZRorJ13wzjitmgPpcM1fNFHhdyG5WHvFMbbj4OfhW9_TT7TWbDdnPenw3y57R-T3L0kqJiA4RGLB1cHkF-6tMdAvIUi4/w640-h440/1-IMG_20200823_101947.jpg" title="Samai spicy masala Bread [ Little millet spicy masala Bread ]" width="640" /></a></div>
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<p>Loosen the sides using a clean and dry knife.</p><p>Then gently remove the bread from the plate and place it on another clean & dry plate.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSWYRR41m65aUOKPfTOeJdxiN_1tjhJsBtznwAslMkaR_eq-Sb1tbn7YS57UlhzQBDhyG4_ltZpWUhlYy6NWd3BBylSRZ9dv4SI9u1vfvuQbiJd8284D9tddNVPBf4jfjPZxLPTvrRr0/s2048/1-IMG_20200823_102204.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Samai spicy masala Bread [ Little millet spicy masala Bread ]" border="0" data-original-height="1828" data-original-width="2048" height="571" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSWYRR41m65aUOKPfTOeJdxiN_1tjhJsBtznwAslMkaR_eq-Sb1tbn7YS57UlhzQBDhyG4_ltZpWUhlYy6NWd3BBylSRZ9dv4SI9u1vfvuQbiJd8284D9tddNVPBf4jfjPZxLPTvrRr0/w640-h571/1-IMG_20200823_102204.jpg" title="Samai spicy masala Bread [ Little millet spicy masala Bread ]" width="640" /></a></div><div></div><div><br /></div>
<p>Cut into pieces.</p><p>Tasty N spicy Samai masala bread is ready to relish.</p><p>No need of any <b><a href="https://kalakkalsamayal.blogspot.com/2015/05/gravy-side-dish.html" target="_blank">side dish</a></b> or <b><a href="https://kalakkalsamayal.blogspot.com/2015/05/chutney.html" target="_blank">chutney</a></b>.</p><p>It can be enjoyed either hot or cold as an evening snack with hot coffee.</p><p>It can also be relished for breakfast.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRrcjtAi9v9MrqjofOMEKStQHBDEapfET0BRJL-BFImCdGTFQnCrqk-v9zpfJnbDZGBi9sdTaVSIWGdhGxLGxtunHz2J5hAbx-LwhpG1e3uo0biR82fQxbqQHH_xkkuTg3w9mhRdeau8/s2048/1-IMG_20200823_102454.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Samai spicy masala Bread [ Little millet spicy masala Bread ]" border="0" data-original-height="1809" data-original-width="2048" height="565" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRrcjtAi9v9MrqjofOMEKStQHBDEapfET0BRJL-BFImCdGTFQnCrqk-v9zpfJnbDZGBi9sdTaVSIWGdhGxLGxtunHz2J5hAbx-LwhpG1e3uo0biR82fQxbqQHH_xkkuTg3w9mhRdeau8/w640-h565/1-IMG_20200823_102454.jpg" title="Samai spicy masala Bread [ Little millet spicy masala Bread ]" width="640" /></a></div><div><br /></div>
<p><br /> </p><p><br /></p>
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<br />Chitra Raveendranhttp://www.blogger.com/profile/07245206725305904936noreply@blogger.com1