Papaya-Pineapple-Salad

#PapayaPineappleSalad : Semi ripe [ a stage between ripe and raw ] #Pineapple and #Papaya has been used to prepare this tasty crunchy salad.
The #salad can be consumed as it is for the breakfast or as an evening snack. It also goes well with lunch.

Ingredients :
big piece	Papaya [ semi ripe ]
3 or 4 slices	Pineapple [ semi ripe ]
5 - 6	Vallarai leaves [ optional ]
1 tbsp	Coriander leaves chopped
7 - 8	Mint leaves, chop nicely
1	Green chilly nicely chopped
1/4 Tsp	Pepper powder
1/2 Tsp	Salt [ adjust ]
1/2 Tsp	Lemon juice [ adjust ]

Method :

Chop pineapple and papaya into thin julians.

Take all the ingredients in a vessel and toss well.

Adjust salt and lemon juice.

Tasty and crunchy salad is ready.

Enjoy!!

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Upma-and-Sundal-Varieties

#Upma is a traditional dish of Tamil Nadu, India. It is commonly prepared for breakfast/dinner from broken rice and served with Coconut chutney. Upma can also be prepared using millet, rawa [ sooji ], semiya [ vermicelli ]. Traditionally rice upma is served with fresh coconut scrapings.

#Sundal : This is also our traditional dish prepared from roasted rice and green gram dhal. The recipe is similar to that of Rice upma but the texture is different. After cooking, the grains are well separated  just like #sundal [ stir fried legumes ]. This might be the reason that this dish got the name #RiceSundal. The roasted green gram dhal gives a nice flavor to the tiffin.
It is a well balanced food as rice gives carbohydrate and green gram dhal gives protein. The tiffan sundal can also be prepared from millet.
Just like rice upma, rice sundal is also served with fresh coconut scraping.

Upma Varieties

Rice Upma	Buckwheat Rice Upma	Rawa Upma
Broken wheat Upma	Semiya [ vermicelli ] Upma	Aval Upma without onion
Aval Upma	Lemon Aval Upma	Lemon Aval Upma 1
Varagarisi [ kodo millet ] Upma	kuthiraivaali [ barnyard millet ] Upma	Samai [ little millet ] Upma
Thinai [ foxtail millet ] Upma	Beetroot vazhaithandu Aval Upma

Sundal Varieties

Rice Sundal	Puli Sundal	Varagarisi [ kodo millet ] Sundal
Kuthiraivaali [ barnyard millet ] Sundal

Coconut chutney is a great accompaniment for upma and sundal. But other chutney also goes well with these tiffins

Chutney varieties

Note :

Rawa upma and broken wheat upma can be relished with sugar.
Rice upma tastes good with jaggery.
Rice sundal can be relished with freshly scrapped coconut and sugar.

Vazhaipoo-Mullangi-Poriyal

#VazhaipooMullangiPoriyal  [ #BananablossomRadishPoriyal ] : #Vazhaipoo [ #BananBlossom ] is the best example for astringent taste [ #துவர்ப்புசுவை ]. We are ready to take sweet, sour, salty and spicy foods regularly but hesitate to include vazhaipoo in our daily diet because of its taste. Nowadays I am using vazhaipoo in combination with other root vegetables like carrot, beetroot and radish to tone down the astringent taste of vazhaipoo.
Here tried a stir fry with radish and lentil. Half an hour before grate radish after removing skin. Wash 1/8 cup of green gram lentil in a vessel and drain water completely. Now add grated radish into the vessel and add enough salt. Mix well and allow to stand for half an hour.
In the meantime clean vazhaipoo florets and keep aside.
After half an hour heat a kadai and temper mustard seeds and split black gram. Then add green chilly, onion, chopped capsicum and saute for few seconds. Add turmeric powder and then add chopped vazhaipoo florets and saute for a minute. Now squeeze out water from the radish - lentil mix and then add into the kadai. Adjust salt and cook soft by closing with a lid. Finally add coconut scrapping and turn off the stove.
Vazhaipoo mullangi poriyal is a very good side dish for lunch.

Ingredients :
1/2 cup	Vazhaipoo chopped
3/4 cup	Radish [ mullangi ] grated
1/8 cup	Green gram split
2 Tsp	Capsicum chopped [ optional ]
3 Tsp	Coconut scraping
1/4 cup	Onion chopped
2 pinches	Turmeric powder
6 or 7	Curry leaves [ optional ]
2	green chilly [ adjust ]
1/2 Tsp	Mustard Seeds
1/2 Tsp	Black gram split
3/4 Tsp	Salt [ adjust ]
1 Tsp	Oil

Coriander leaves to garnish

Method :
Take grated radish and washed green gram lentil in a vessel.
Add enough salt and mix well.
Allow to stand for half an hour.

Meanwhile remove the center stem of the florets of vazhaipoo.
Chop nicely and put in a thin buttermilk.
Keep aside.

After half an hour heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add black gram split.
Add green chilly once the black gram turns golden.
Saute for few seconds and then add curry leaves and chopped onion.
Saute for half a minute and then add chopped capsicum.
Stir for some time and then add turmeric powder.
Drain thin butter milk from the vessel containing vazhaipoo and then add into the kadai.
Mix well after adding enough salt.
Saute for a minute.

Now squeeze out water from radish - lentil mix and then put into the kadai.
Adjust salt and mix well.

Keep it closed with a lid till both vazhaipoo and radish become soft.
Finally add coconut scrapping and toss well.
Turn off the stove and transfer into a serving bowl.
Garnish with chopped coriander leaves.

Tasty spicy vazhaipoo radish lentil stir fry ready to enjoy.

It goes well with sambar and rasam rice.

Other interesting recipes you might like to try

vazhaopoo poriyal

vazhaopoo carrot poriyal

vazhaopoo paruppu usili

Vazhaipoo kuzhambu

Vazhaipoo kodipasalai adai

Vazhaipoo kothamalli koottu

For Stir fry and dry curry

Curry Index

For Dishes related to Lunch

Lunch Index

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Recipe Index