Poondu-Milagai-Podi

#PoonduMilagaiPodi : This is a spicy podi [ powder ] which goes well with Idli and dosai varieties. Poondu milagai podi [ #GarlicChillyPowder ] is prepared using red chilly and garlic. Red chilly is roasted well with little oil till it gives out pungent aroma and turns deep red in color. It is coarsely ground adding salt. Finally garlic pods are added and run for  few seconds.

Ingredients :
20	Red chilly
10	Garlic cloves
1 Tsp	Salt [ adjust ]
1/2 Tsp	Gingelly oil [ sesame/till oil ]
20 - 30	Dried curry leaves [ optional ]

Method :

Heat a kadai with oil on a stove over slow flame.

Add 1/8 Tsp of oil and then the red chilly.

A pinch of salt is added to avoid pungent fumes from chilly affecting our nostrils.

Keep stirring till chilly turns dark red in color and slightly charred.

Transfer on to a plate and allow to cool down.

Now take roasted red chilly, salt and curry leaves in a mixie jar and grind coarsely.

If the jar becomes hot wait for a while to cool down.

Now add garlic cloves with skin and run the mixie for a minute or till garlic blends together.

The spicy n aromatic garlic milagai podi is ready.

Serve along with Idli and dosai.

Serving method : 

Place half a teaspoon of podi in a plate.

Pour a spoon full of gingelly oil [ sesame/till oil ] and mix well using forefinger.

Enjoy well with Idli or dosai.

You might also like to try

Coriander powder for rice

Flax seed idli milagai podi

Flax n poduthalai powder for rice

Idli milagai podi

Pepper [ milagu ] powder

For other masala powders/mixes

Masala Powders and mixes


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Tiffin recipes

Curryleaf-Tomato-Chutney

#CurryleafTomatoChutney  #Karuveppilaithakkalichutney : #Curryleaf is known as #Karuveppilai in Tamil. It is one of the very very important herbs used in Tamilian cooking. It is used for its aroma and taste. Almost all recipes except sweets require this flavorful leaf either for garnishing or in the masala.
Curry leaves are not only flavorful but also store house of many nutrients.

To know more click the link given below

Karuvaeppilai - Curry leaf

Even though we know that curry leaves are good for health. we always try to discard the leaves while eating. We have to find out some other way to consume curry leaf that it can't be thrown out. One of the best way is making chutney by including a good amount of these leaves. The aroma and taste of the curry leaf make the chutney more inviting and becomes favorite dish of all.

Ingredients :
1/4 cup	Karuvaeppilai [ Curry leaf ]
2 medium size	Tomato
10 - 12	Small onion
6 - 8	Green chilly
1 Tsp	Lemon juice [ adjust ]
1 1/2 Tsp	Salt [ adjust ]
1/2 Tsp	Oil
To Temper :
1/2 Tsp	Oil
1/2 Tsp	Mustard seeds
1/2 Tsp	Black gram split deskinned
4 - 6	Karuvaeppilai [ Curry leaf ]

Method :
I have mentioned quarter cup of curry leaves but can take more than that also.
Wash curry leaves in water and pat dry using a kitchen towel.
Keep aside.

Take onion and green chilly in a microwave safe bowl.
Sprinkle 2 - 3 drops of oil and mix well.
Microwave for half a minute.
Take out the bowl from microwave.
Add tomato pieces into the same bowl and again add few drops of oil.
Tos well and microwave for 1 1/2 minutes or till tomato pieces are done.
Take out from the microwave once done and allow to cool down.
After it cools down take all the ingredients in a blender and grind into a smooth paste.
Adjust salt and lemon juice.

Transfer into a serving bowl.
Temper mustard seeds and black gram with little oil in a kadai.
Turn off the stove once the black gram turns golden and then add curry leaves.
Pour over the prepared chutney.

Haa!!.. aromatic spicy tangy and healthy curry leaf chutney is ready to serve.

An excellent side dish for Idli, Dosai and Adai [ Pancake ].

Other chutney recipes you might like to try

Tomato Coriander leaf chutney

Tomato chutney

Garlic Tomato Chutney

Ginger Chutney

Curry leaf Chutney 1

For more

Chutney Varieties

Vazhai-Thandu-Beetroot-Poriyal

#VazhaithanduBeetrootPoriyal  #BananaStemBeetrootStirFry : #Vazhaithandu, the stem of banana tree is edible and a rich source of fiber. #Vazhaithandu [ #bananstem ] can be consumed either cooked or in raw form. Thayir pachadi [ salad ], stir fry, lentil and sambar can be prepared from this edible stem of banana tree. The juice of banana stem helps to get rid of kidney stone. It is rich in potassium and vitamin B6.
The color of the #Beetroot or simply #beets is due to a pigment called beetalains. These pigments act as an antioxidant and anti inflammatory molecules. If beets are cooked for a long time they might lose their color and in turn antioxidant property. So it has to be consumed raw or cooked for lesser time. It is rich in foliate, manganese, magnesium, copper, potassium and fiber.
Here #bananastem and #beetroot have been taken to get all the goodness of them. Soaked green gram lentil has been taken for its protein.
The ingredients given are enough to prepare a cup of poriyal [ stir fry ] and can be served for two persons.

Ingredients :
1/2 cup	Vazhaithandu chopped into thin strips
3/4 cup	Beetroot chopped into thin strips
2 Tbsp	Deskined split green gram soaked
3 Tsp	Coconut scraping
1/4 cup	Onion chopped
2	Green chilly [ adjust ]
6 or 7	Curry leaves [ optional ]
1 Tsp	Sambar powder [ optional ]
1/2 Tsp	Mustard Seeds
1/2 Tsp	Black gram split
1/2 Tsp	Salt [ adjust ]
1 Tsp	Oil

Coriander leaves to garnish

Method :
Wash and soak split green gram in water for half an hour.

Peel off the hard skin and slice vazhaipoo into circular pieces.
Remove the fiber.

Chop into thin long strips and keep them immersed in thin butter milk or water.
Chop beetroot also of the same size and thickness.

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

Crackle mustard seeds and then add black gram split.

Roast until black gram turns golden color.

Then add green chilly, curry leaves and chopped onion.

Saute until onions become translucent.
Add Sambar powder and saute for half a minute.
Add chopped beetroot and saute for two minutes.
Drain vazhaithandu from buttermilk water and put into kadai.
Also drain water from lentil and add.
Stir well adding enough salt.

Close and cook until vazhaithandu and beetroot are cooked soft.

Once cooked add coconut scraping and chopped coriander leaves.
Toss well.
Nice pinkish red color vazhaithandu beetroot poriyal ready.

Transfer into a serving bowl and garnish with coriander leaves.
An excellent poriyal for lunch to have along with sambar 

or rasam mixed rice.

You might also like to try

Vazhai thandu paruppu poriyal

Murungaikeerai vazhaithandu poriyal

carrot beetroot poriyal

beetroot puri

Beetroot poriyal

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