Vallarai-Paruppu-Thuvaiyal

#VallaraiParuppuThuvaiyal : Is there anyone who doesn't like #ParuppuThuvaiyal #Pulichchaaru combo or 

#ParuppuThuvaiyal #Vathakuzhambu with Sutta appalam combo??!! The method of preparing this thuvaiyal is just the same as Paruppu thuvaiyal but along with other ingredients vallarai leaves have been included.
#Vallarai is a herb that grows abundantly near water bodies. #Vallarai [ வல்லாரை ] is commonly known as #centella or gotu kola.
The scientific name is Centella asiatica. It is also known as Asiatic pennywort or Indian pennywort.
It is a creeper and grows over the damp soil near water bodies. It has bunch of leaves connected to another bunch of leaves through a long stem. The creeper is interconnected with one another and runs along the soil. Each leaf has a long stem.
The leaves are said to be good for improving memory and how far this is true we don't know!! Whether its really helpful or not, there is nothing harm in including #vallarai in our diet regularly.
Tasty chutney can be prepared using these leaves.
We have already seen recipe to prepare Vallarai Thaengai chutney and Vallarai Chutney .

Here let me present a nutritious paruppu thuvaiyal where in vallarai leaves have been added.

Ingredients :
20 - 25	Vallarai leaves
3 Tbsp	Coconut scrapings
3 Tbsp	Thuvar dhal
2 or 3	Red chilly
5 - 6 cloves	Garlic
1 Tsp	Gingelly oil [ Til/sesame oil ]
3/4 Tsp	Salt [ adjust ]

Method :
Heat a kadai on a stove over medium heat.
Add 1/2 Tsp of oil and fry red chilly until it turns dark red in color.
Transfer on to a clean and dry plate.
Then roast thuvar dhal in the same kadai until it changes to dark golden color.
Transfer on to the same plate.
Now turn off the stove and saute washed vallarai leaves for half a minute.
Then transfer on to the same plate.
Allow them to cool down to room temperature.

Take all the other given ingredients along with fried ones in a mixer grinder jar.
Grind with out adding water.
Then add little water and coarsely grind into a paste.
Adjust salt and lemon juice.
Transfer into a serving bowl.
Take hot white rice in a plate.
Add 2 Tsp of Vallarai paruppu thuvaiyal and add a tsp of gingelly oil.
Mix well with hands and enjoy with Pulichchaaru or Vathakuzhambu







Other related recipes you may like to try

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

Vadai-Morekuzhambu

#VadaiMorekuzhambu : Commonly morekuzhambu is prepared with select vegetables only. But on some special occasion it can be prepared with ulundhu vadai. masaal vadai or vazhaipoo vadai. Vadai is prepared separately and then transferred into prepared morekuzhambu. Vadai has to be shaped like a small ball instead of flat shape and fried in oil.
Here I am going to present the method of preparing morekuzhambu with ulundhu vadai .

This morekuzhambu has to be prepared in three steps.

1.Preparing vadai 
2.Preparing morekuzhambu
3.Soaking prepared vadai in morekuzhambu and tempering

It has to be planned well in advance as lentils for vadai has to be soaked in water for 2 hours.

1. Preparing Vadai :

Ingredients :
1/3 cup	Black gram [ Urad dhal ]
1 small size	Onion, chop nicely
1 or 2	Green chilly, finely chop
8 - 10	Curry leaves, chop nicely
1 Tsp	Coriander leaves chopped nicely
1/2 Tsp	Salt [ Adjust ]

Soak black gram in water after washing well for 2 hours or scoop out some black gram batter while grinding for idli as explained @ ulundhu vadai. 
Drain the soaked water completely from the black gram.
Grind the soaked black gram without adding water.
Add few drops of water at regular interval and grind into a fluffy batter.
If batter becomes little watery add 1 Tsp of rawa and 1 Tsp of rice flour.
Now transfer into a bowl and add other given ingredients.
Shape like a small pakoda and fry them in oil.
Transfer on to a plate lined with tissue paper.
Keep the prepared vadai aside .

Here comes the method of preparing morekuzhambu.

2 . Preparing Morekuzhambu :

Ingredients :
1 cup	Curd
small piece	Ginger
1/4 Tsp	Turmeric powder
1 Tsp	Salt [ Adjust ]
For masala :
3 Tsp	Grated Coconut
1 Tsp	Gram dhal
1/2 Tsp	Raw Rice
1 Tsp	Cumin seeds
1/2 Tsp	Coriander seeds
4 or 5	Black pepper
2 Cloves	Garlic
4 or 5	small Onion or
1 small size	Onion
1 or 2	Green chilly
1 or 2	Red chilly
small piece	Ginger
1/4 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1 Tsp	Urad dhal
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
10	Curry leaves

Coriander leaves to garnish.

Method :
Soak gram dhal and raw rice half an hour before starting to prepare morekuzhambu.

Beat curd with a ladle or spoon to make it smooth.
Add smashed ginger piece and keep aside.

Take all the ingredients for masala in a mixer grinder jar and grind without adding water.

Then add water and grind into a fine paste.

Transfer the prepared paste into a vessel.

Wash the mixer grinder jar with 1/2 cup of water and transfer into the same vessel.

Add 3/4 - 1 cup of water into the same vessel.

Add turmeric powder and salt.

Heat over a medium flame and allow to simmer for 5 minutes or until its raw smell goes off.

Now completely reduce the flame and then add beaten curd.

Allow to simmer for 5 minutes or until masala and curd blend together.

Adjust salt and add some chopped coriander leaves.

3. Soaking and tempering :
Turn off the stove and add prepared vadai into the hot morekuzhambu.
Transfer into a serving bowl.

Keep a kadai with oil on a slow flame.
When the oil becomes hot crakle mustard seeds.
Then add cumin and then chilly pieces.
Now add urad dhal.
Add curry leaves and asafotida after urad dhal turns golden color.
Pour tempered ingredients over more kuzhambu.
Garnish with chopped coriander leaves.

Allow to rest for 5 to 10 minutes.
Tasty tasty vadai morekuzhambu is ready to taste.

Mix dhal [ paruppu ] with hot rice adding 1/2 tsp of ghee and enjoy it with vadai morekuzhambu.
Vadai morekuzhambu can also be mixed with rice and eaten with any dry curry or  vegetable stir fry of your choice.






Other recipe you might like to try

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Suraikkai Morekuzhambu	vendakkai Morekuzhambu	Aviyal
kadappa	vazhaipoo kuzhambu

Other Gravy/Sidedish

Gravy/Sidedish

Vallarai-Chutney 1

#VallaraiChutney 1 #CentellaChutney 1 : #Vallarai is a herb that grows abundantly near water bodies. #Vallarai [ வல்லாரை ] is commonly known as #centella or gotu kola.
The scientific name is Centella asiatica. It is also known as Asiatic pennywort or Indian pennywort.
It is a creeper and grows over the damp soil near water bodies. It has bunch of leaves connected to another bunch of leaves through a long stem. The creeper is interconnected with one another and runs along the soil. Each leaf has a long stem.
The leaves are said to be good for improving memory and how far this is true we don't know!! Whether its really helpful or not, there is nothing harm in including #vallarai in our diet regularly.
Tasty chutney can be prepared using these leaves.
We have already seen a recipe to prepare chutney with vallarai leaves - Vallarai Thaengai chutney. Here we are going to see another chutney with vallarai where large amount of vallarai leaves are used.

Ingredients :
50 - 60	Vallarai leaves
1 Tbsp	Coconut scrapings
2 Tsp	Black gram dhal with skin
1/2 Tsp	Black pepper
1/2 Tsp	Coriander seeds
2 or 3	Red chilly
1 Tsp	Lemon juice [ adjust ]
1/2 Tsp	Gingelly oil [ Till/sesame oil ]
3/4 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
7 - 8	Curry leaves
1 Tsp	Gingelly oil [ Til/sesame oil ]

Method :
Heat a kadai on a stove over medium heat.
Add 1/2 Tsp of oil and fry red chilly until it turns dark red in color.
Transfer on to a clean and dry plate.
Then roast black gram in the same kadai until it changes to golden color.
Transfer on to the same plate.
In the same kadai roast coriander seeds adding few drops of oil.
Keep stirring until it gives out aroma and changes darker in shade.
Then transfer roasted coriander seeds also to the same plate.
Finally roast black pepper until it splutters.
Take out and keep on the plate.
Now turn off the stove and saute washed vallarai leaves for half a minute.
Then transfer on to the same plate.
Allow them to cool down to room temperature.

Take all the other given ingredients along with fried ones in a mixer grinder jar.
Grind with out adding water.
Then add little water and grind into a smooth paste.
Adjust salt and lemon juice.
Transfer into a serving bowl.
Temper mustard seeds and split black gram in a tsp of hot oil and pour over the prepared chutney.

Vallarai chutney goes well with idli and dosai.
It can also be relished with pongal, upma and kuzhi paniyaram.
This chutney can also be mixed with hot rice adding a tea spoon of gingelly oil [ Till/Sesame oil ] and enjoyed with sambar.

You might also like to try

Vallarai coconut Chutney

Bhringaraj Chutney

Vallarai Paruppu 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

Vallarai-Thaengai-Chutney

#VallaraiThaengaiChutney  #CentellaCoconutChutney : #Vallarai [ வல்லாரை ] is commonly known as #centella or gotu kola.
The scientific name is Centella asiatica. It is also known as Asiatic pennywort or Indian pennywort.
It is a creeper and grows on the land near water bodies. It has bunch of leaves connected to another bunch of leaves. The creeper is interconnected with one another and runs along the soil. Each leaf has long stem.
The leaves are said to be good for improving memory and how far this is true we don't know!! Whether its really helpful or not, there is nothing harm in including #vallarai in our diet regularly.
Tasty chutney can be prepared using these leaves.
Here is a method of preparing #chutney using vallarai with coconut.

Ingredients :
20	Vallarai leaves
1/3 Cup	Coconut scrapings
2 Tsp	Black gram dhal with skin
2 or 3	Red chilly
1 Tsp	Lemon juice [ adjust ]
1/2 Tsp	Gingelly oil [ Til/sesame oil ]
3/4 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
1 Tsp	Gingelly oil [ Til/sesame oil ]

Method :
Heat a kadai on a stove over medium heat.
Add 1/2 Tsp of oil and fry red chilly until it turns dark red in color.
Transfer on to a clean and dry plate.
Then fry black gram until it changes to golden color.
Transfer on to the same plate.
Now turn off the stove and saute washed vallarai leaves for half a minute.
Then transfer on to the same plate.
Allow them to cool down to room temperature.

Take all the other given ingredients along with fried ones in a mixer grinder jar.
Grind with out adding water.
Then add little water and grind into a smooth paste.
Adjust salt and lemon juice.
Transfer into a serving bowl.
Temper mustard seeds and split black gram in a tsp of hot oil and pour over the prepared chutney.

Vallarai thaengai chutney goes well with dosai.
It can also be relished with pongal, upma and kuzhi paniyaram.
This chutney can also be mixed with hot rice adding a tea spoon of gingelly oil and enjoyed with sambar.







You might like to try

Vallarai Chutney

Bhringaraj Chutney

Vallarai Paruppu 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