Pirandai thuvayal

Pirandai is a creeper that is easily grown in houses. It has so many unbeleivable health benefits. It is said to be rich in calcium and hence helps strengthen bones, it cures stomach related diseases and allergies, helps in reducing cholestrol and controling diabetics and asthma. It has many more health benefits.

This is  bit tricky to handle and needs more patience. It can cause high itching sensation or irritability in your hands while chopping so, grease your hands with sesame oil before handling this pirandai. It should always be cooked with tamarind else you will have an itchy throat after consuming.
To chop the pirandai first, cut them along the nodes and remove the sharp edges from all sides and remove the fibre  too. Chop it into one inch slices. In local markets you will get chopped pirandai too, you can get that to make work lighter.
Ingredients:

• Pirandai -1 cup ,chopped
• Coconut-1/2 cup,shredded
• Curry leaves-1/2 cup
• Urad dal-1tsp
• Channa dal-1tsp 
• Tamarind-gooseberry size
• red chilly-4
• Oil-2 tsp
• Salt

Instructions:

• In a pan add 1tsp oil and saute the urad dal and channa dal until it turns s brown. add the red chillies and curry leaves and saute. Remove and keep aside.
• In the same pan add another teaspoon of oil saute the pirandai and tamarind until it turns pale green. Switch off the stove. 
• Add all the ingredients  along with coconut a d salt into a mixer jar and grind to a thick paste by adding little water.
• Now transfer to serving bowls
• This can be had as a side dish or mixed with rice.

keerai poondu masiyal/ mashed greens with garlic

Keerai masiyal is a very traditional dish of tamilnadu. It is simple to cook and very healthy way to include greens in our diet. This can also be given to babies 8 months and above by just mixing it in plain rice with a spoon of ghee.

do not throw away the water used to bil the keerai. Instead just add salt and pepper to it and have it like soup.

This is a bland dish but you can add one green chilly while boiling the greens or 2 raw garlic pods while grinding to add a hint of spicy taste while you serve it to adults.

Ingredients :

• Keerai-1 bunch
• garlic - 5 pods
• salt - as needed
• Water - 1 cup

Method:

• Cut the root of greens and pick the fresh leaves with just a small portion of the stem.
• Wash the greens thoroughly in running tap water. 
• Add water in a bowl or pan and put he greens and garlic into it .
• cook until the stem of the greens are soft.
• remove from stove immediately and drain the water.
• Let it cool and then grind it by adding needed salt and one or two raw garlic pods.
• mix this with plain rice with a spoon of ghee and have it with your favourite side dish.

Mixed grains sundal

When you think of healthy snacks,the first option that comes to your mind will be sundal. It is easy to prepare and has lots of flavoring options. You can also use sprouted grains for a more healthier version.
You can make it plain with just salt or add some green or red chilly to it with some seasoning and a more elaborate one with scrapped mango,coconut and seasoning. Here is a mixed grains sundal with a simple seasoning. This so easy to make and is good for children and adults.

You can get mixed grains in packets from the stores. You can opt for the sprouted one which can be used immediately or the dry one which needs soaking overnight. I used the dried mixed grains and soaked them overnight after which I pressure cooked it.

Step by step instructions : 

• Wash the grains and soak in enough water overnight or for 5 to 6 hours.

• Drain the water just leaving little water at the bottom and add needed salt and mix well.
• Pressure cook ot until it turns soft.

• In a pan add oil and add the ingredients for seasoning.

• Add the cooked grains and mix well.

• Switch off flame and serve. You can also add scrapped coconut before serving.

Ingredients:

Mixed grains-1 cup

Oil-2 tsp

Mustard -1 tsp

Jeera-1tsp

Red chilly-2

Curry leaves-1 spring

Asafoetida -1 pinch

Salt-as needed 

Preparation:

• Wash the grains and soak in enough water overnight or for 5 to 6 hours.
• Drain the water just leaving little water at the bottom and add needed salt and mix well.
• Pressure cook ot until it turns soft.
• In a pan add oil and add the ingredients for seasoning.
• Add the cooked grains and mix well.
• Switch off flame and serve. You can also add scrapped coconut before serving.

Coconut rice

I was waiting to make a post on coconut rice recipe for a long time but everytime I make coconut rice I don't find time to click pics. So today made this yummy coconut rice and managed to click it.
Using freshly grated coconut gives the rice an exotic flavour. The grains and nuts added gives a crunchy feel. I used ghee to make this but tastes good if made using coconut oil. Spicy potato curry or plantain roast will be a best combo for this coconut rice. Some people add crushed papad to this before serving.

Ingredients : 

• Cooked white rice-1 cup
• Grated coconut-1/4 cup
• Green chilly-1
• Ginger-1 inch
• Curry leaves-few
• Coriander leaves-few 
• Ghee-1/2 tbsp

To temper:

• Mustard-1tsp
• Urad-1tsp
• Channa dal-1 tsp
• Cumin-1 tsp
• Roasted peanuts-1 tbsp
• Cashews-few
• Hinge-a huge pinch
• Red chilly-1

Preparation : 

• Heat oil or ghee in a pan. Add all the Ingredients under the to temper section.
• Then add the green chilly,ginger, coriander leaves and curry leaves.
• Simmer the flame and add the grated coconut to it with needed salt.
• Mix well and switch off flame immediately. 
• Add cooked rice to this and mix thoroughly. 
• Serve it with potato curry or plantain fry.

Step by step instructions : 

• Heat oil or ghee in a pan. Add all the Ingredients under the to temper section.

• Then add the green chilly,ginger, coriander leaves and curry leaves.

• Simmer the flame and add the grated coconut to it with needed salt.

• Mix well and switch off flame immediately. 

• Add cooked rice to this and mix thoroughly. 

• Serve it with potato curry or plantain fry.

Karupatti (palm jaggery) paniyaram

On a vacation at my mom's place and enjoying mom's authentic dishes. She made karupatti paniyaram and kara paniyaram for breakfast with kara chutney. My son tasted paniyaram for the first time and he loved his grandma's special karupatti paniyaram so much.

Karupatti or palm jaggery is a healthy alternate for sugar. This karupatti paniyaram is usually made during nombu or pooja times. Will try making these soon and will upload the step by step recipe with pictures ,shortly.
The same batter can be used to make kara paniyaram (savory version) too. My mom din use cooking soda but you can add it.

Here is mom's recipe for the sweet and soft karupatti paniyaram.

Ingredients : 

• Raw rice-1/2 cup
• Par boiled/idli rice-1/2 cup
• Methi seeds-1/4 tsp
• Toor dal-1 tsp 
• Urad dal-1 tsp
• Salt-1/2 tsp
• Palm jaggery/karupatti-1/4 cup
• Ghee-for greasing
• Cardamom -1 
• Cooking soda-a pinch(optional)

Instructions:

• Soak the rice,Toor and urad dal for 4 to 6 hours along with methi seeds.
• Grind it to a smoother and thin batter by adding little water.
• Transfer the batter to a bowl and add the salt and let it sit for 4 to 5 hours. 
• Then add powdered palm jaggery to the batter. 
• Add powdered cardamom and mix well.
• Heat kuzhipaniyaram pan. Grease with ghee.
• Pour the paniyaram batter filling 3/4th of the shallow provisions. 
• Cover with a lid and cook for 2 minutes.
• Open the lid and flip it to the other side and cook until done. 
• Paniyaram should turn golden brown. Take it from the pan and transfer to serving bowl.
• Tasty karupatti paniyaram is ready.

Kashayam for common cold

When you have a cold it's usually recommended not to go for any medication as, it will cure by itself in a week's time or so. But the associated symptoms like head ache,nose block or running nose and other allergic symptoms will never let you be in peace. There are several home remedies you can try during this time and here is a tried and tested kashayam recipe for cold and other related symptoms . This can be taken by both adults and kids twice daily for 2 days and it surely gives you a great relief.

I'am at my mom's place now and been having a bad cold since day one of my visit. There are fresh tulsi, Betel and ajwain leaves in the garden and I made use of them to make this kashayam. Had this yesterday and already feel better today. So try this Remedy next time you have a cold.

Here are the ingredients you need to prepare this kashayam.

Ingredients : 

• Tulsi leaves- 10 nos
• Ajwain leaves-5 nos
• Betel leaves-2
• Pepper corn-10
• Cumin-1tsp
• Palm sugar or honey-as needed
• Water-100 ml

Preparation :

1. Crush the leaves roughly with your palm.
2. Crush the pepper cumin and palm sugar coarsely and take everything in a bowl.
3. Add about 100 ml of water and bring it to a rolling boil.
4. Switch off the heat and keep it covered with a lid for 2 to 3 minutes.
5. Now filter it into a glass and drink it warm.
6. If you are adding honey instead of palm sugar then add it after filtering.

Note: adding palm sugar or honey is optional,you can add a pinch of salt or have it as such if you prefer to avoid sweetness. 

Black Eyed Peas / karamani sundal

My son loves sundal a lot. He even likes the plain salted sundal so much. I bought karamani for the first time and made a spicy sundal with scrapped coconut and it was a hit. Karamani is the tamil name for this and it is also known as cow peas or black eyed peas.Planning to do a gravy soon. Here is the recipe for the tasty and spicy karamani sundal.

Ingredients : 

• Karamani-1 cup
• Onion-1 (optional ) 
• Mustard seeds-1tsp 
• Urad dal-1 tsp 
• Cumin -1 tsp 
• Green chilly-1
• Shredded coconut-4 tbsp
• Red chilly powder -1 tsp 
• Coriander powder -1 tsp 
• Curry leaves-1 spring
• Hinge-1 pinch
• Salt
• Oil-2 tsp

Preparation : 

• Soak the karamani overnight or for 5 to 6 hours.
• Pressure cook the karamani with salt until it turns soft.
• Heat oil in a pan and add mustard seeds. When it splutters add jeera seeds and urad dal. 
• Add the curry leaves and Green chilly. Add the hinge.
• Add finely chopped onion and saute well.
• Add the cooked karamani and add in the chilly and coriander powder and check if more salt is needed. If so add some salt.
• Mix well and wait until raw smell of spice powders leave.
• Finally add the coconut and switch off the heat immediately. 
• Serve hot.

Medhu vadai / Ulundu vadai / Urad dal vada

When I grind idli dosa batter I always soak extra urad dal for making medhu vada. So it will be an evening snack with a cup of hot masala chai 😀 or the next day's breakfast will be either pongal vada with coconut chutney or idli vada with sambar 😊. This is my mother's technique and I follow the same 💜

Medhu vada is good for all age groups starting from babies to aged people. Even  people who are diabetic can eat this without guilt or fear. 

The same can be made with just pepper and cumin without adding onions if you are preparing it for pooja. I will do a step by step recipe for this soon.

Ingredients : 

• Urad dal-200 gms
• Onion-1
• Ginger-small piece
• Curry leaves - a few 
• Coriander leaves - few 
• Green chilly -1 
• Salt -as needed 
• Oil -for deep frying 

Preparation : 

• Soak urad dal in water, atleast for 3 to 4 hours. 
• Grind it to a smooth fluffy batter with very little water.
• Transfer the batter to a wide bowl.
• Add finely chopped onions,green chilly, curry leaves,coriander leaves and ginger.
• Add needed salt and mix throughly. 
• Heat oil in a pan.
•  Keep a bowl of water ready to wet your hands before you take the batter each time.
• Take little amount of batter at a time and press it gently on the other hand. 
• With your index finger pierce the Centre to make a small hole.
• Gently transfer it to the other hand and drop it in oil. 
• (You can also do this on a banana leaf or plastic sheet greased with oil.)
• Deep fry until golden brown.
• Hot medhu vada with a crispy outer layer and a soft inner layer is ready! 

Araichu vita sambar

Araichu vita sambar is made using freshly ground sambar masala. Unlike the usual sambar powder that we use this is a different version of sambar masala made from roasted channa dal,rice,red chilly and coconut. This also comes handy when you want to prepare sambar but you run out of sambar powder. You can use radish or ladies finger or pumpkin or brinjal or drumstick to prepare this sambar. I have used drumstick and potato for a change. Here is a step by step instruction on preparing araichu vita sambar.

Ingredients : 

• Toor dal -1 cup 
• Tamarimd-small amla size 
• Onion -1 
• Potato -1
• Drumstick -2

For seasoning:

• Mustard seeds-1tsp 
• Curry leaves - a few 
• Methi seeds -1 tsp 
• Hinge-1 pinch
• Turmeric powder - 1 pinch

For the masala :

• Channa dal -1 tsp 
• Rice-1 tsp
• Red chilly-4 or 5
• Coconut-2 tbsp 

Preparation :
Preparing the masala:

 Preparing the sambar:

• Soak tamarind in warm water and extract the pulp.
• Pressure cook toor dal and keep aside.
• For preparing g the masala, take channa dal,rice,red chilly and coconut
• Dry roast the ingredients except coconut. Once the ingredients are roasted switch off flame and add coconut and saute in the heat slightly. 
• Grind it in a mixie jar
• Heat oil in a pan and add mustard seeds and let it splutter. Then add the methi seeds. 
• Add thinly sliced onion and saute for a minute. Add turmeric powder and hinge.
• Add curry leaves and the cut drumstick and potatoes and saute well. 
• Now add the tamarind extract and bring g it to a boil. 
• Add the cooked dhal and needed water. Add salt and coriander powder and let it boil.
• Add the ground masala and mix well. Check if the veggies are well cooked.
• Finally add chopped coriander leaves and switch off when sambar starts to thicken.

Parupu urundai kuzhambu / urundai kuzhambu

Here is one of my most favorite parupu urundai kuzhambu recipe. This is a bit lengthy process but worth giving a try. My mom makes awesome tasty urundai kuzhambu and we all love her recipe. This is one of the famous recipes from the popular chettinad cuisine. This is made by preparing steamed lentil balls and then adding ot to tamarind based gravy. There is a coconut masala that we need to grind for this kuzhambu. This might seem a bit confusing if your trying it for the first time but here I have added detailed instructions with step by step pictures for your reference.

Step by step instructions : 

Preparing the urundai:

• Soak channa dal for 4 to 5 hours. You can also mix channa and Moong Dal and soak it. 
• Transfer it to a mixie jar and add 3 garlic cloves and 2 red chillies and a tsp of fennel seeds,add needed salt and grind it coarsely without adding water.
• Transfer contents to a bowl and add onion,curry leaves,green chilly and coriander leaves and mix well. 
• Now make small balls and keep it in a bowl and steam it for 5 minutes.
• Parupu urundai is ready.

Grinding the masala:

• In a mixie,take shredded coconut,red chilly,curry leaves,pepper corns,cumin, ginger and garlic.
• Grind it to a smooth paste.
• Masala is ready.

Preparing the kuzhambu :

• Soak tamarind in warm water and extract the pulp.
• In a pan add oil and add the mustard seeds,cumin,methi seeds,red chilly.
• Add the curry leaves and garlic.
• Add onion and saute.
• Add the ground coconut masala and saute for few seconds. 
• Add the tamarind extract and more water. 
• Add the kuzhambu powder/sambar powder.
• Bring it to a boil and add needed salt.
• Add the steamed parupu urundai to this and let it cook for 5 to 7 minutes or until it thickens.
• Switch off and serve with steamed rice and papad.

Ingredients:
 For the urundai:

• Channa dal-1 cup
• Red chilly-2
• Fennel seeds-1 tsp
• Garlic pod-3
• Onion-1
• Green chilly-1
• Curry leaves-few
• Coriander leaves-few 
• Salt

For the masala:

• Shredded coconut-1 cup
• Red chilly-2
• Ginger- 1 inch
• Garlic pod-1
• Cumin-1tsp
• Pepper corns-10
• Curry leaves-2 or 3

For the kuzhambu:

• Tamarind-small amla size
• Sambar/kuzhambu podi-3 tbsp
• Oil-1 tbsp
• Garlic-10 pods
• Red chilly-2
• Curry leaves-a few 
• Cumin-1 tsp 
• Fenugreek -1 tsp 
• Mustard seeds -1tsp 
• Onion-1
• Salt

Preparation : 
Preparing the urundai:

• Soak channa dal for 4 to 5 hours. You can also mix channa and Moong Dal and soak it. 
• Transfer it to a mixie jar and add 3 garlic cloves and 2 red chillies and a tsp of fennel seeds,add needed salt and grind it coarsely without adding water.
• Transfer it to a bowl and add curry leaves coriander leaves and onion and mix well.
• Now make small balls and keep it in a bowl and steam it for 5 minutes.
• Parupu urundai is ready.

Grinding the masala:
In a mixie,take shredded coconut,red chilly,curry leaves,pepper corns,cumin, ginger and garlic.
Grind it to a smooth paste.
Masala is ready.


Preparing the kuzhambu :

• Soak tamarind in warm water and extract the pulp.
• In a pan add oil and add the mustard seeds,cumin,methi seeds,red chilly.
• Add the curry leaves and garlic.
• Add onion and saute.
• Add the ground coconut masala and saute for few seconds. 
• Add the tamarind extract and more water. 
• Add the kuzhambu powder/sambar powder.
• Bring it to a boil and add needed salt.
• Add the steamed parupu urundai to this and let it cook for 5 to 7 minutes or until it thickens.
• Switch off and serve with steamed rice and papad.

Ragi vegetable upma

Ragi vegetable upma is a healthier alternate to the regular rava or semiya upma. Ragi semiya is easily available in stores. Unlike the regular semiya,this needs to be steamed before cooking. Ragi semiya can also be had like puttu where,coconut and sugar/jaggery is added to the steamed semiya. My hubby like this upma a lot and my MIL makes it everytime we visit her but, she does not add vegetables to it and I always add veggies to upma to make it look colourful for my son. My son is also a fan of this upma now.

 Ingredients : 

Ragi semiya -1 packet

Onion-1

Ginger-1 inch piece

Green chilly-2

Curry leaves-a few

Mixed vegetables-1/2 cup

Salt

Oil-3 tsp

Mustard seeds-1tsp

Urad dal-1 tsp

Cumin-1 tsp

Preparation : 

• Take the ragi semiya in a bowl and add water just enough to immerse it. Leave it for 2 minutes. Not more than 2 minutes as it might turn mushy if left longer.
• Now drain the water and place the bowl in a stramer/idli cooker and steam for 3 minites.
• In a pan add oil and heat it.Now add mustard seeds,urad dal and cumin.
• Add the chopped onion,ginger,curry leaves,green chilly and saute.
• Add the mixed vegetables and saute for few seconds.
• Now transfer rhe steamed semiya to the pan and add salt.
• Mix well and switch off flame.
• Serve it hot with coconut chutney.

Sambar rice /sambar sadham

Sambar rice is different from Bise bele bath. There is no need to grind a seperate masala or use coconut in this rice,just the sambar powder is enough. I have shown how to make mixed vegetable sambar in another post and this is just an addition aàato that.

Step by step instructions :

1.Cut the veggies into bigger chunks and boil it with a pinch of turmeric powder.

2.Soak tamarind in warm water and extract the pulp


3.In a pan add the ghee and heat. Add mustard seeds and let it splutter.Add the methi and cumin seeds. Add curry leaves and green chilly.


4.Add thinly sliced onion and saute


5.Add the pressure cooked toor Dal.


6.Add cooked veggies and tamarind pulp.


7.Add needed salt and sambar powder. Mix well. Add enough water


8.Bring it to a boil.


9.Add coriander powder and coriander leaves and mix.


 10.Switch off

11. Add this sambar to rice and add a spoon of ghee.

12. Mix well when it is still hot, so that the rice gets mushy.

Ingredients : 

• Mixed vegetables-1 cup
• Toor dal-1 cup
• Onion- 11qaaaq
• Green chilly-1
• Tamarimd-small amla size
• Sambar powder- 2 tbsp
• Salt
• Oil/ghee - 3 tsp
• Mustard seeda-1tsp
• Methi seeds-1/2 tsp
• Cumin-1 tsp
• Turmeric powder- 1 tsp
• Coriander powder -1 tsp
• Coriander leaves -few
• Cooked rice-1 cup
• Ghee-1 tbsp

Preparation :

• Pressure cook the toor dal until mushy.
• Soak the tamarind in warm water and extract the pulp.
• In a pan add the ghee and heat. Add mustard seeds and let it splutter.
• Add the methi and cumin seeds.
• Add thinly sliced onion and slit green chilly curry leaves and saute.
• Add the toor Dal.
• Add cooked veggies and tamarind pulp.
• Add needed salt and sambar powder. Mix well. Add enough water.
• Bring it to a boil. Add coriander powder and coriander leaves and mix.
• Switch off and mix with cooked rice,adding a spoon of ghee.

Plantain roast/ Vazhaikai varuval

Tasty plantain roast recipe that can be prepared within five minutes time. This pan roasted plantain is a great side dish for rice. It goes well with curd rice,lemon rice, coconut rice etc.

Ingredients:

• Plantain-2
• Chilly powder-2 tsp
• Turmeric powder-1 pinch
• Coriander powder -1 tsp 
• Curry leaves - few 
• Mustard seeds -1 tsp 
• Urad dal -1tsp 
• Oil-3 tsp
• Salt-as needed

 Preparation : 

• Peel the skin from plantains and cut it into thin and round slices.
• Add chilly powder, turmeric powder, coriander powder and salt and mix it well.
• Heat oil in a pan. Add mustard and urad dal.
• Add the curry leaves.
• Add the plantain and roast until it gets well roasted and soft.

Mixed vegetable sambar

Most of the times I make sambar at home for lunch with different vegetable each time. This time I wanted to try mixed vegetable sambar. I used yellow pumpkin, drumstick,brinjal,carrot and radish for this sambar. This can be mixed with rice with a spoon of ghee or had with idli and dosa.

 Step by step instructions :

1.Cut the veggies into bigger chunks and boil it with a pinch of turmeric powder.

2.Soak tamarind in warm water and extract the pulp


3.In a pan add the ghee and heat. Add mustard seeds and let it splutter.Add the methi and cumin seeds. Add curry leaves and green chilly.


4.Add thinly sliced onion and saute


5.Add the pressure cooked toor Dal.


6.Add cooked veggies and tamarind pulp.


7.Add needed salt and sambar powder. Mix well. Add enough water


8.Bring it to a boil.


9.Add coriander powder and coriander leaves and mix.


 10.Switch off and serve with rice or idli or dosa.

Ingredients : 
Mixed vegetables-1 cup
Toor dal-1 cup
Onion- 1
Green chilly-1
Tamarimd-small amla size
Sambar powder- 2 tbsp
Salt
Oil/ghee -3 tsp
Mustard seeda-1tsp
Methi seeds-1/2 tsp
Cumin-1 tsp
Turmeric powder- 1 tsp
Coriander powder -1 tsp
Coriander leaves -few

Preparation :

• Pressure cook the toor dal until mushy.
• Soak the tamarind in warm water and extract the pulp.
• In a pan add the ghee and heat. Add mustard seeds and let it splutter.
• Add the methi and cumin seeds.
• Add thinly sliced onion and slit green chilly curry leaves and saute.
• Add the toor Dal.
• Add cooked veggies and tamarind pulp.
• Add needed salt and sambar powder. Mix well. Add enough water.
• Bring it to a boil. Add coriander powder and coriander leaves and mix.
• Switch off and serve with rice or idli or dosa.