Papaya-Soup

#PapayaSoup : #GreenPapaya or #UnripePapaya is full of essential nutrients that helps to control our digestive system. The anti amoebic and anti parasitic property of #papaya controls bowel movement. It is very helpful to cure indigestion, acid reflux, constipation, irritable bowel syndrome, heart burn and gastric problem. It is also helpful in regulating blood pressure and an anti oxidant also.
So it is advisable to include such a healthy vegetable in our daily menu. #RawPapaya [ unripe papaya ] can be used in the preparation of salad, lentil, sambar, more kuzhambu.
Here let me present a soup prepared with papaya.

Ingredients :
1/2 cup	Unripe papaya finely chopped
1 Tbsp	Onion finely chopped
1 tsp	Garlic finely chopped
1/2 tsp	Coriander leaves finely chopped
1 Tbsp	Buckwheat flour*
1/2 tsp	salt [ adjust ]
1 tsp	Black pepper powder
1/2 tsp	Pudhina leaves dried [ optional ]

*If buckwheat flour is not available then oats or corn flour can be used.

Method :

• Boil 1 1/4 cup of water in a vessel over medium flame.
• When water starts boiling add garlic, onion and papaya.
• Reduce the flame and cook till papaya becomes soft.
• Now dissolve buckwheat flour in 1/4 cup of water in a small bowl.
• Pour buckwheat mixed water into boiling papaya soup.
• Stir continuously till it comes to porridge consistency.
• Add salt and coriander leaves. mix well.
• Turn off the stove and pour into soup bowls.
• Serve hot topping the soup with pepper powder and dried pudhina [ mint ] leaves.

You may also like to try

Vegetable clear soup

Mushroom buckwheat soup

Green coriander buckwheat soup

Bael fruit - Vilva pazha juice

Muskmelon Mint juice

Pappaya Soup

Aam Panna - Raw Mango Juice

Varagarisi Venthaya Kanji

Coriander-Gooseberry-Yogurt-Chutney

#CorianderGooseberryYogurtChutney [ #KothamalliNellikkaiThyirChutney ] : During winter season vegetable markets are filled with fresh #corianderleaves. Generally coriander is used in small quantities for garnishing a dish and mainly it is added to the dish for its aroma. It is also a rich source of vitamins and minerals, especially Vitamin C and iron.
Coriander should be included in our daily diet in large quantities to get its valuable nutrients.
Gooseberry is also one of the important sources of vitamin C.
So I have tried a chutney along with nellikkai [ gooseberry - amla ] and curd.
Here comes the recipe.

Ingredients :
1 cup	Coriander leaves
2 or 3	Nellikkai [ Gooseberry - amla ]
1/3 cup	Thick Curd
7 to 8	Green chilly
8 to 10	Small Onion
small piece	Ginger
3/4 Tsp	Salt [ adjust ]
1 to 2 Tsp	Lemon Juice [ adjust ]

Method :

• Beat the curd and set aside.
• Wash nellikkai and coriander leaves well in water.
• Steam cook nellikkai in an idli maker or cooker for 8 minutes.
• Remove seeds.
• Take all the ingredients except lemon juice and curd.
• Grind into a smooth paste.
• The water content present in the leaves and onion is just enough to grind them into a smooth paste.
• Finally add curd & lemon juice and make into a smooth paste.
• Adjust salt and mix well.
• Transfer into a serving bowl.
• Garnish with coriander leaves.

An excellent side dish for idli, upma, pongal and dosai.

This chutney can be used as a dip with all kinds of savory like pakoda, bajji, samosa etc.,..

Other chutney recipes you might like to try

Tamil :Pirandai thuvaiyal English : Veldt grape chutney

Tamil : Kothamalli Pachai chutney English : Coriander leaf green chutney

Tamil : Pudhina thayir chtuney English : Mint yoghurt chutney

Tamil : Vallarai chutney English :  Centella Chutney

Tamil : Poduthalai thuvaiyal English : Purple Lipia Chutney

Capsicum Chutney

Muttacos [ Cabbage ] chutney

Katharikkai [ Brinjal ] chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Maangai herbal chutney [ Raw mango herbal chutney ]

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Nellikkai-Thayir-Pachadi

#NellikkaiThayirPachadi  [ #Gooseberry Dip ] : #Nellikkai is known as #Gooseberry in English. It is called #Amla in Hindi.
Nellikkai is rich in Vitamin C and it has been used in our traditional Ayurvedic system of medicine since ancient times. We have to try to use it in our daily menu in some form. We have already seen few recipes using nellikkai [ amla ].
Here we will see a pachadi with nellikkai.

Ingredients :
2 or 3	Nellikkai [ amla ]
2 or 3	Cashew nuts
2 or 3	Green chilly [ adjust ]
3 Tsp	Coconut scrapings
1/2 Tsp	Cumin [ Jeera ]
1/2 cup	Curd
3/4 Tsp	Salt
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split [ urad dal ]
1 Tsp	Oil

Method :
Remove seeds from nellikkai and chop.
Heat a kadai with oil on a stove over medium flame.
Crackle mustard and then add black gram split.
Roast until black gram turns to golden color.
Transfer into the vessel containing curd.

In the same kadai saute chopped nellikkai.
Allow it to cool down to room temperature.

Now take all the given ingredients in a mixie jar.
Grind coarsely adding little water.
Transfer the ground paste into a bowl.
Add curd into the bowl containing ground paste.
Mix well and adjust salt.
Garnish with coriander leaves.

Now spicy tangy nellikkai thayir pachadi is ready to serve.
Goes well with pongal, 

upma and also can be used as dip to savories like bajji, pakoda, samosa.






You might also like to try

Vallarai [ Centella ] Chutney

Vallarai [ Centella ] Paruppu Thuvaiyal

Nellikkai Chutney [ Amla Chutney ]

Nellikkai Pudhina Thuvaiyal

Capsicum Chutney

Muttacos [ Cabbage ] chutney

Katharikkai [ Brinjal ] chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Maangai herbal chutney [ Raw mango herbal chutney ]

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Potato-Idly-Sambar

#PotatoIdlySambar #UrulaikizhanguSambar : We have already seen idly sambar with potato which is spicy and tangy. Moreover lentil hasn't been included in that sambar.
Here I would like to share one more tasty idly sambar with potato. This sambar is prepared with green gram lentil and potato.
Now to the recipe.
Approximately 3 cups of #sambar can be prepared.

Ingredients :
1/2 cup	Green gram split
small amla size	Tamarind, soak in lukewarm water
1 big size	Potato
1/2	Capsicum, chop 1/2 inch pieces [ optional ]
2	Green chilly, slit lengthwise
1	Onion, slice thinly
small quantity	Coriander leaves
10 - 15	Curry leaves
1 small size	Tomato, chop
2 Tsp	Manathakkali [ optional ]
Powders Required :
2 Tsp	Sambar Powder
1 Tsp	Coriander Powder
1 pinch	Turmeric Powder
1 Tsp	Araithuvitta Kuzhambu Powder [ optional ]
1/2 Tsp	Red chilly powder [ optional ]
2 Tsp	Salt [ adjust ]
To Temper :
1 Tsp	Mustard seeds
1/4 Tsp	Asafoetida powder
2 Tsp	Oil

Method :
Take split green gram in a pressure cooker.
Wash and then add 1 1/2 cup of water & a pinch of turmeric powder.
Close the lid and insert the weight over the nozzle.
Cook for 1 whistle and 5 minutes at SIM.
Turn off the stove and wait till steam subsides.
After pressure cooker runs out of steam take out the cooked green gram and mash well using a ladle.
Set aside.

Wash potato and cook with salt in a pressure cooker for 3 whistles.
Peel off the skin and keep aside.

Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add asafoetida, green chilly, curry leaves & onion in the order.
Saute till onion becomes shiny and gives out nice smell.
Then add tomato and saute for a minute.
Now add all the given powders except salt and saute for half a minute.
Then add mashed green gram and bring it to boil.
When it starts boiling add capsicum, manathakkali and salt.
Simmer until capsicum is three fourth done.
At this stage break boiled potato into small pieces by hand and drop into the boiling sambar.
Squeeze out the juice from tamarind and add into the boiling sambar.
Allow to boil for one or two minutes.
Finally add chopped coriander leaves and curry leaves.
Turn off the stove and transfer into a serving bowl.


Take hot idly in a plate. Pour two ladle full of sambar over the idly.
Add a teaspoon of gingelly oil and enjoy!! mm... ah!! ahaa!!

Other Sambar recipes to try

Aviyal

Venthaya kuzhambu

vathakuzhambu

Vadai morekuzhambu

Vazhaipoo Kuzhambu

Ideas for Breakfast/Dinner

Tiffin Recipes