Vazhaipoo-Kothamalli-Lentil

#VazhaipooKothamalliLentil  #BananaFlowerCorianderLeafLentil : We should try to take all six tastes in our daily diet. They are sweet, sour, bitter, spicy, salty and astringent. #Vazhaipoo [ #BananaBlossom or #BananaFlower ] is one of the best vegetables having astringent taste. Usually the astringent taste becomes milder in the inner part of the banana flower compared to the outer ones. Here the tender inner bunch of florets have been taken as it is less astringent and suitable to prepare #lentil. Even the bracts that cover the bunch of florets can also be used as it is tender. Coriander leaves are also included to get the desired taste and aroma. The tender banana flowers take very less time to cook. If all the ingredients are ready then #lentil [ #Koottu ] can be prepared within ten minutes. Now to the recipe

Ingredients :
1/3 Cup	Green gram split cooked
1/3 Cup	Vazhaipoo [ Banana flower ] chopped
1/4 Cup	Coriander leaves chopped
1 small size	Onion chop nicely
1 clove	Garlic chop nicely
1/2 Tsp	Sambar powder [ Adjust ]
1 pinch	Turmeric powder
1/2 Tsp	Salt [ Adjust ]
1/2 Tsp	Oil
1/2 Tsp	Vengaya Vadavam
Things to Grind :
3 to 4 Tsp	Coconut scrapped
1/8 TSp	Cumin seeds
1/8 Tsp	Rice flour
2 to 3	Black pepper

Method :
Grind the given ingredients into a smooth paste using a blender adding little water.
Transfer into a small bowl and set aside.

Heat a heavy bottomed vessel/kadai on a stove over medium flame.
Add 1/4 cup of water, sambar powder, turmeric powder and salt.
When the liquid starts boiling, add chopped vazhaipoo, chopped onion and garlic.
Close with a lid and cook for 2 minutes.
Now open the lid, add cooked lentil, chopped coriander leaves and the coconut paste.
Mix well and adjust salt.
Allow to simmer for 3 to 4 minutes.

Tasty and aromatic #VazhaipooKothamalliLentil is ready.
Transfer into a serving bowl.

Heat a kadai with oil on a stove over medium heat.
Fry vengaya vadavam and pour over the lentil.

Goes well with white rice mixed with sambar or rasam.
It can also be mixed with hot white rice and relished with any curry of your choice.

You might like to try

Vazhaipoo Paruppu usili

Vazhaipoo kuzhambu

Vazhaipoo kodipasalai adai

Vazhaipoo masaal vadai

Vazhaipoo milagu kuzhambu

Vazhaipoo murungaikeerai koottu

For other tasty dishes

Recipe Index

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index

Kothamalli-Flax-Seed-Podi

#KothamalliFlaxseedPodi : #CorianderSeed is known as #Kothamalli or simply #malli in Tamizh. It is one of the spices widely used all over the world for its aroma and medicinal property. We Indian uses coriander powder in almost all dishes and coriander leaves for garnishing most of the dishes.
These seeds are rich in vitamins and minerals.
In the same way flax seeds are aromatic and rich in omega 3 fatty acid.
Here tried a powder for rice with these two seeds.

Ingredients :
1/2 Cup	Coriander Seeds
1/4 Cup	Flax seed
1/8 Cup	Curry leaves
3 or 4	Red Chilly [adjust]
1 Tsp	Salt [adjust]
3 or 4 cloves	Garlic [ optional ]
1/2 Tsp	Oil

Method :
Heat a kadai with oil on a stove over a slow flame.
Add red chilly and keep stirring till it becomes dark red and gives out pungent aroma.
Transfer into a plate.
Now add coriander seeds and keep stirring till it gives out nice aroma.
Transfer into the same plate.
Then add flax seeds and keep stirring.
Stir well until it crackles.

Turn of the stove and add dried curry leaves.
Allow all the ingredients to cool down to room temperature.

Take all roasted ingredients and salt in a mixie jar.
Grind well and finally add garlic cloves.
Run the mixie for a few second or until garlic blends with the powder.

Transfer into a clean and dry airtight container.

Take hot white rice in a plate and add one or two teaspoon of freshly prepared coriander drumstick powder.

And over it pour a dash of gingelly oil and mix well with hand.

Relish with sambar 

or vatha kuzhambu.

You might also like to try

Coriander powder - Kothamalli podi

Flax seeds powder for rice

Flax n poduthalai powder for rice

Curry leaf powder - Karuveppilai podi

Pepper [ milagu ] powder

For some more Powders

Masala Powders and Liquid mixes


Ideas for different dishes for Lunch

Lunch recipes

Ideas for breakfast and dinner

Tiffin recipes

Kothamalli-Pudhina-Sauce

#KothamalliPudhinaSauce [  #CorianderMintSauce ] : When I was in Raipur I had a bed of #Pudhina [ #Mint ] in my garden. I fell in love with its flavour and started garnishing almost all dishes with fresh mint leaves. But now I have to buy from market and store in refrigerator. It loses its sharp zing flavor and color as days passed. So I tried to prepare a sauce by grinding the mint leaves with coriander leaves adding salt, green chilly, vinegar and lemon and stored in a clean and dry bottle for some days in the fridge. I used to add this sauce in almost all dishes.
Not only the #CorianderLeaf but the stems can also be taken to make this sauce.

Ingredients :
1 cup	Mint [ Pudhina ] leaves
1 cup	Coriander leaves [ cilantro ]
10 - 12	Green chilly [ adjust ]
small piece	Ginger [ optional ]
3/4 Tsp	Salt [ adjust ]
1 - 1 1/2 Tsp	Lemon juice [ adjust ]
1/4 cup	Vinegar

Method :

Wash coriander and mint leaves 2 or 3 times in water.

Keep them on a cutting board  or colander to drain the water.

Now take green chilly, salt and coriander leaves and coriander stem.

Grind without adding water.

Then add pudhina [ mint ] leaves and grind for half a minute.

Now add lemon juice and vinegar and grind into a smooth paste.

Adjust salt and lemon juice.

Transfer into a serving bowl.

Store in a clean and dry bottle and save in a refrigerator for a week to 10 days.

This sauce goes well with Idli, Dosai, Pongal, Upma and Sundal.

It can also be mixed with rice adding a dash of gingelly oil [ till / sesame oil ].

It can be added to Lemon rasam to get the flavors of both pudhina and coriander.

Pani for pani puri can be prepared from this sauce.

One or two teaspoon of this sauce can be added while preparing vegetable pulav or Briyani.

It is an excellent spread to prepare a tasty sandwich.

On the whole its a versatile sauce we should have at home to prepare a tasty and flavorful dishes. 

You might also like to try

Mint yogurt chutney

Amla Mint chutney

Ginger chutney

Raw mango chutney

Vadavath thuvaiyal

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Coriander-Lentil

#CorianderLentil : Generally coriander is used for garnishing and for its nice aroma. How many of us know that #Corianderleaf is packed with nutrients especially iron, Vitamin A & Vitamin C. It helps anemic patients to improve their health. Unlike green leafy vegetables everyone likes coriander leaves. So these leaves can be used  abundantly in our daily diet.
Here comes a very easy lentil done with coriander leaves.

Ingredients :
1/2 Cup	Green gram split
a pinch	Turmeric powder
1/3 Cup	Coriander leaves chopped
1	Onion, chop nicely
2 or 3	Green chilly, split lengthwise
1	Tomato, chop nicely
6 - 8	Curry leaves
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
1 pinch	Asafoetida powder
1	Red chilly
1 Tsp	Oil
1 Tsp	Pepper cumin coarsely ground powder

Method :

Take green gram split in a pressure cooker.

Add a pinch of turmeric powder & 3/4 cup water and close the lid with weight on.

Pressure cook for one whistle and then reduce the flame to Sim.

Keep at Sim for 5 minutes.

Open the cooker only after it ran out of steam.

Keep a kadai with oil on a stove over medium flame.

Splutter mustard seeds and then add red chilly pieces and black gram split.

When black gram turns golden color, add curry leaves, asafoetida, green chilly and onion in the order.

Saute till onion becomes translucent.
Now add chopped tomato and saute for 3 minutes.

Then add cooked green gram and turmeric powder.

Add 1/2 cup of water and bring it to boil.

Finally add chopped coriander leaves and salt.

Cook for three minutes or until the leaves turn soft.
Add black pepper cumin powder before turning off the stove.
Now the aroma comes from boiling lentil invites you to have it immediately with hot rice!!
Tasty and healthy coriander lentil is ready.
Transfer into a serving bowl.

Take hot rice in a plate and pour a big ladle full of prepared coriander lentil.

Mix well with hand adding a dash of ghee.

Relish with sambar or any dry curry/stir fry of your choice.

Coriander lentil also goes well with chappathy/roti and Pulav.

Other lentil recipes you might like to try

vazhaipoo koottu

noolkhol leaf lentil

vegetable pulillacurry

venthayakeerai thakkali koottu

venthayakeerai dhal

For other tasty dishes

Recipe Index

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index

Cooked-Rice-Coriander-Pancake

#CookeRiceCorianderPancake : I usually cook rice just enough for me and my husband for lunch. The other day he couldn't come back from work for lunch. So some left over cooked rice was there. He doesn't like to take rice for dinner. When I was scratching my head what to do with the left over rice, my dear daughter gave me this idea. I immediately swung into action and prepared spicy healthy green pancake.
Now I would like to present before you how I made those pancakes.

Ingredients:
1 cup	Cooked Rice
1/4 cup	Rice flour
1/4 cup	Amaranth flour [ optional ]
1/4 cup	Mint leaves
1/2 cup	Coriander leaves
8 to 10	Spinach leaves
3 or 4	Green chilly [ adjust ]
1 Tsp	Cumin seeds
1 Tsp	Salt

Oil to spread dough on a plastic sheet and to make pancakes.

Method :

Wash all the leaves and take in a mixie jar.

To that add green chilly, cumin, salt and grind coarsely.

Now add rice and grind into a smooth paste.

Transfer into a wide mouthed vessel.

Now add rice flour and amaranth flour.
Adjust salt.

Knead into a slightly tight dough.

If the dough seems to be soggy, then add some more rice flour.

Divide equally into a big palm sized balls.

Heat a tawa on a stove over a medium flame.

Take a banana leaf or a clean & dry plastic sheet.

Apply oil over it.

Spread the dough into a pancake by hand after greasing fingers with oil.

Transfer the pancake gently over the oiled tawa.

Sprinkle some oil over the pancake.

Cook well on both sides.

Transfer on to a serving plate.

Repeat the process to make other pancakes also.

Relish with any chutney or with tomato sauce.

You might like to try

Kodi Pasalai Adai

Vazhaipoo spinach..

Pesarattu

Arisi Roti

Kezhvaragu Adai