Vazhaipoo Koottu

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

Ingredients :

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

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

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

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

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

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

This koottu can be relished by mixing with hot white rice.

Its a very good side dish for sambar rice and rasam rice.
The dish tastes very good when its hot.

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Vazhaipoo Paruppu usili

Vazhaipoo kuzhambu

Vazhaipoo kodipasalai adai

Vazhaipoo masaal vadai

Vazhaipoo milagu kuzhambu

Vazhaipoo kothamalli koottu

For other tasty dishes

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Boli

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

Now let us see the way of preparing boli.


Ingredients :
boli maavu


stuffing can be kadalai paruppu pooranam,  

 carrot halwa 


or spicy potato stuffing.
oil for making boli on a plantain leaf or a plastic sheet.


oil or ghee for cooking boli

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

Now grease your hand with oil and spread evenly on the sheet.

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


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



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dough for boli

carrot boli

Whole wheat dough

Carrot Halwa

other boli varieties

Kadalai Paruppu Pooranam - Gram Dhal Pooranam

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

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

pooranam is being stuffed in boli dough to make sweet boli

Ingredients :
Gram dhal ( kadalai paruppu )                          : 1/2 cup
Coconut scrap                                                  : 1/4 cup ( can take more )
Jaggary                                                            : 1/2 to 3/4 cup ( adjust according to taste )
Cardamom powder                                          : 1/2 tsp
Salt                                                                  : a pinch

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

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

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

 Transfer into an air tight container.

Pooranam can be stored in refrigerator for a week.






You might also like to try

Modhakam  spicy

sweet pidi kozhukattai

soy chunks pooranam

Boli varieties

rice dumpling

For other Sweets

Sweet Recipe

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Tender Raw Jackfruit Curry

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

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

Ingredients :

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

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

For masala :

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

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

Transfer into a vessel/plate and keep aside.

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

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

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

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

Keep stirring it at regular intervals.
Now the curry is ready.
Transfer into a serving bowl and garnish with coriander leaves.

Goes well with hot white rice mixed either with sambar  

or rasam








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Cauliflower manchurian

sepang kizhangu masala curry

brinjal masala curry

cauliflower stirfry

banana blossom carrot stirfry

Masala/ Dry curry


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