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Siru Kizhangu is one of my favourite vegetable. We love the flavour and aroma of this root tuber. Siru kizhangu is a seasonal root which you will get only in the month of December and January. Cleaning the siru kizhangu is the most painful part of cooking siru kizhangu. I usally soak this in the water for some time (15-30 mins) and rub it on the hard surface to clean it . Then I would remove the skin, clean it again in the water and cut it into smaller pieces. Too much for this tuber.. :-). But, as this vegetable is seasonal and I cook this very occassionaly, i really dont mind the labours process. In malayalam this vegetable is called Koorkai and keralites used to make different recipes out of this vegetable. But, i used to cook Siru kizhangu fry only and the recipe is given below.

Bhindi(Lady'sFinger) Masala gravy is one of the famous side dish for Chappati/Roti. It is very delicious and easy to make. When you get the tender okra/landy's finger, then slit it into three or four lengthwise and then chop them into 1 inch long. You can also cut them into think discs. Okra should be completely cleaned well before chopping and dried completely with a cloth.



Ingredients:
Bhindi(Lady'sFinger)1/2Kg
Onion2
Tomato2
SaltTo Taste
Coriander Powder1 Teaspoon
Cumin/Jeeragam Powder1/2 Teaspoon
Rice Flour2 Teaspoon
Red chilli Powder3/4 Teaspoon
Turmeric PowderA Pinch

For Seasoning:
Oil1 tablespoon
Cumin Seeds1 teaspoon



Method:


  • Finely chop the Okra/ Bhindi(Lady'sFinger) and keep it aside.Okra should be completely cleaned well before chopping and dried completely with a cloth. If possible, do this 3-4 hours before we start cooking to allow the okra to dry.
  • Finely chop the onion and keep it aside
  • Finely chop the tomatoes and keep it aside
  • In a pan, add oil and add when the oil is hot add cumin seeds. When the cumin seeds starts to sputter add the chopped onions
  • Fry the onions till it turns transparent
  • Now add the Bhindi(Lady'sFinger) along with turmeric powder and fry it till it is cooked completely
  • When the Bhindi(Lady'sFinger) is cooked add cumin powder,red chilli powder, coriander powder and mix it well
  • Allow the masalas to fry for sometime and then add chopped tomatoes
  • When the tomatoes are cooked, add some salt and mix it thoroughly
  • In a bowl add little water to the rice flour and dissolve it well
  • Add this to the cooked masala gravy and add 1 cup of water to make it to gravy consistency
  • The delicious Bhindi(Lady'sFinger) Masala gravy is ready to serve with hot chapati/Rotis

Karunai KizhanguKarunai kizhangu is a type of Yam. There are two types of Yam available in the market. Elephant Yam is nothing but the Senai Kizhangu and the ordinary yam is nothing but the karunai kizangu. Some people call this vice versa . Any how you can see the karunai kizhangu in the picture and you can understand what i am referring to. I make Karunai kizhangu masiyal quite often and also make karunai kizhangu puliyitta poricha kuzhambu which is given below. Try this and let me know.

Ingredients:
Thurdal3/4 Cup
KarunaiKizhangu 1/2 Kg
Tamarind1 Small Lemon Size
SaltTo Taste
TurmericA Pinch

For Grinding:
Oil2 Teaspoon
Red chilli7
Pepper1 Teaspoon
Urdhal3 Teaspoon

For Seasoning:
Oil1 Teaspoon
Mustard Seeds1 Teaspoon
Channadal1 Teaspoon
Grated Coconut2 Teaspoon
HingA Pinch
Curry LeavesFew


Karunai Kizhangu kuzhambu
Method:

  • Cook the dhal, KarunaiKizhangu in pressure cooker till soft and smash it nicely and keep it aside
  • Soak the tamarind in the water and extract the juice.
  • Pour the oil in the pan and fry the red chillies, urdhal and pepper and grind it to a paste.
  • Add the tamarind extract in a heavy bottomed pan and the ground paste along with salt. Let the mixture boils for sometime
  • Then add the smashed dhal and KarunaiKizhangu.
  • In a separate pan pour the oil and once the oil is heat add the mustard seeds and when the mustard seeds start to sputter add the channa dhal and fry till it becomes golden color and then add hing and curry leaves and grated cocunut and fry it till the cocunut becomes red color.
  • Add these seasoned ingredients to the KarunaiKizhangu Puliyita Poricha Kuzhambu
  • KarunaiKizhangu Puliyita Poricha Kuzhambu is ready to serve with plain rice.


Servings : 5 persons

If you like Karunai Kizhangu, then you can also try karunai kizhangu masiyal.

Sakkaravalli kizangu is one of the root vegetable which is sweet in taste and often associated with winter season (markazhi masam in tamil nadu). There are many uses and variations of recipes of sweet potato (sakkaravalli kizangu). One such recipe i used to make occassionaly is given below, which can be used as an evening snacks.

Ingredients
Sakkaravalli Kizhangu1/2 Kg
Grated Jaggery1/2 Cup
Turmeric PowderA Pinch



Method:


  • Peel the skin of Sakkaravalli Kizhangu and finely chop it into pieces
  • Cook it in a heavy bottomed pan by adding some water and turmeric powder
  • When the Sakkaravalli Kizhangu are fully cooked, add grated jaggery and mix it well and switch off the flame
  • The delicious Sakkaravalli Kizhangu sweet is ready to serve.

This is a very healthy evening snacks for the children

Servings: 4 persons

Sakkaravalli Kizhangu is one of the famous root vegetable which is sweet in taste and often associated with winter season (Margazhi masam in tamil nadu). There are are many uses and variations of recipes of sweet potato (sakkaravalli kizhangu). One such recipe which i used to make occassionaly is Sweet potato curry.

Ingredients:
Sakkaravalli Kizhangu1/2 Kg
SaltTo Taste
Red Chilli1 or 2
Turmeric PowderA Pinch

For Seasoning:

Red chilli1
Mustard seeds1 Teaspoon
Oil1 Teaspoon
Urdhal1 Teaspoon

Method:

  • Peel the skin of Sakkaravalli Kizhangu and finely chop it into pieces
  • Cook it in a heavy bottomed pan by adding some water, salt and turmeric powder
  • In a separate pan pour the oil and add mustard seeds and when the mustard seeds begins to sputter add the urdhal and fry until it changes its color to red and then add broken red chilli and fry for a second and remove from flame.
  • When the Sakkaravalli Kizhangu are fully cooked, add these cooked Sakkaravalli Kizhangu to the seasoned ingredients in the pan and fry it for sometime and switch off the flame
  • The delicious Sakkaravalli Kizhangu curry is ready to serve.



Servings: 4 persons

Chakka pradhaman are usually made in my house during Vishu (Tamil New years day) for Neyvedhyam. It is a common kerala brahmin recipe. The main ingredients for chakka pradhaman are chakka varatti and jaggery. We usually make chakka varatti one or two days before vishu and use this chakka varatti for making chakka pradhaman during vishu. Making chakka varatti is not an easy job. It requires a lot of time and patience. The chakka varatti is made by cooking the finely chopped chula(the edible part of the jack fruit) with jaggery and ghee at a very high temperature in the uruli (bronze vessel) till it becomes paste (like halwa). You can also called chakka varatti as jackfruit halwa. The chakka varatti is very tasty sweet.

Chakka pradhaman is traditionally made using chakka varatti, jaggery and coconut milk. As making chakka varatti itself is very tiresome job many people drop the idea of making chakkai pradhaman. The recipe which is given below is made chakka pradhaman without the chakka varatti. I will give the recipe for making chakka pradhaman with chakka varatti some other time.

Karuveppilai (Curry Leaves) is one of the important ingredient in south indian kitchen. Especially brahmins add curry leaves in almost all the poriyal and kuzhambu, rasam varities. Curry leaves has lot of medicinal properties too... especially this is very good for stomach. There should be some reason on why our ancestors made this as an integral ingredient for cooking.

Now, about Curry Leaves Kuzhambu - Its a hot delicious kuzhambu made prirmarily using the curry leaves (as its name suggest). It is prepared in many ways, and the one given below is followed in our home and i believe this is the standrad way of brahmin cooking.

Yellu(Sesame Seeds) Seyan
Yellu(Sesame Seeds) Seyan is one of the delicious and healthy sweet. This dish can be done easliy. Yellu(Sesame Seeds) helps in blood circulation.

Ingredients:
Black Yellu(Sesame Seeds)100gms
Grated jaggery3/4 Cup
Ghee1 Tablespoon
Cashew Nuts10
Grated Coconut1 Teaspoon

Method:

  • Soak the Yellu(Sesame Seeds) in water for 3o mins.
  • Strain the water and dry fry the Yellu(Sesame Seeds) in pan and fry it till the Yellu(Sesame Seeds) starts to sputter
  • Allow the fried Yellu(Sesame Seeds) to cool and grind it in mixer to a nice powder
  • To this add grated jaggery and grind it to a nice powder
  • In a separate pan, add 1 teaspoon of ghee and fry the cashews and coconut till they become golden color
  • Remove the fried cashews and coconut from flame and add it to the ground Yellu(Sesame Seeds) seyan mixture and mix it well
  • Make small small balls out of this Yellu(Sesame Seeds) mixture
  • Now the delicious Yellu(Sesame Seeds) Seyan is ready to serve.
  • This can be used to make kozhukattai by keeping one ball as pooranam for kozhukattai.

Moorvendhasaru is a very simple and easy dish and we can do it very quickly within 10mins. Whenever we return from some trip. We would be very tired of the travel and we can prepare this Moorvendhasaru recipe with readily available ingredients in home.
Moorvendhasaru
Ingredients:
Sour Curd2 Cups
Red Chilli6
Rice flour2 Teaspoon
SaltTo Taste


For Seasoning:
Gingelly Oil2 Teaspoon
Mustard Seeds1 Teaspoon
Fenugeek Seeds/Vendhayam1/4Teaspoon
Curry LeavesFew


Method:
  • Mix the rice flour with curd and keep it aside.
  • In a heavy bottomed pan, add oil and when the oil is hot, add the mustard seeds. When the mustard seeds begins to sputter, add fenugeek seeds and curry leaves and fry a while.
  • To this add broken red chilli and fry for a while
  • To this add curd-rice flour mixture and salt
  • Keep it in flame till it starts to boil
  • The yummy Moorvendhasaru is ready to serve hot with white rice along with a teaspoon of gingelly oil.

Vazhai Thandu Poriyal (Plantain Stem PoriyalEvery part of the banana tree is useful... including the Banana stem (Vazhai thandu). Banana stem has lot of medicinal properties too. Doctors recommend banana stem juice for kidney stone problems. Preparing the Vazhai thandu for cooking is much time consuming as you need to remove the fibers between the disks but considering the goodness of banana stem we need to do this.. :-)

Cucumbar thayir pachadi

Ingredients:
Curd1/2 Cup
SaltTo Taste
Cucumber1/2


For Seasoning:
Oil1 Teaspoon
Mustard Seeds1/2 Teaspoon
CurryLeavesFew


For Grinding:
Grated Cocunut3 Teaspoon
Green Chilli1


Method:
  • Peel the cucumber skin,grate it and add it to a bowl along with the curd.
  • Grind the grated cocunut,salt and green chilli to nice paste by adding little water
  • Add this ground mixture to the curd kept in the bowl
  • Heat the oil in the pan, add mustard seeds once the oil is hot. When the mustard seeds starts to sputter add the curry leaves and fry it and take the seasoned ingredients out of the flame and add it to the curd mixture
  • The yummy Cucumber thayir pachidi is ready to serve

Soan Burfi is a ready to do sweet dish with readily available ingredients in any house. This is a very simple dish and can be done without putting more effort in stirring. For many sweets, we need to stir continously keeping in flame,but for doing Soan burfi we do not need to stand a long stirring the mixture in flame.

Ingredients:
All purpose flour/Maida flour - 1 Cup
Gram flour/besan flour - 1 Cup
Ghee - 1/4 Cup
Sugar - 2 cup
Cardamom powder - 2 teaspoon

Method:

  • Take a plate and grease it with ghee and keep it aside
  • Pour the ghee in a heavy bottomed pan, and add the flours and fry it till it turns into red color. Take it out and keep it aside
  • Take another pan, and add the sugar and add 1 cup of water for the sugar to dissolve.
  • Keep stirring until it comes to thick syrup. If we take a drop of the sugar syrup it should stick on our fingers. This is the correct stage for the syrup to take it out from flame
  • Remove the sugar syrup from flame and add the cardamom powder and fried flours
  • Mix the flours evenly to avoid any lumps.
  • When the mixture starts to tighten, then pour the soan burfi mixture into the greasy plate and spread it evenly
  • Allow the mixture to cool off in plate and cut it into diamond shape pieces.
  • The yummy Soan Burfi is ready to serve on any special occasions.

Milk Burfi is an easy sweet dish that can be done on any good occasions. This can be done so easily with readily available ingredients in any home.

Ingredients:
Milk - 2 Cup(no water should be added)
Sugar - 1 Cup
Cardamom Powder - 1/4 teaspoon
Ghee - 1 tablespoon

Method:
  • Take a plate and grease it with ghee and keep it aside.
  • Pour the milk in a heavy bottomed pan and boil it.
  • To this add sugar,cardamom powder and stir it well.
  • Keep the flame low and stir continuously till the milk starts to thicken.
  • When the milk burfi mixture starts to leave the sides of pan, then remove the milk burfi from flame
  • Mix it well so that the mixture thickens to some more extent.
  • Pour this mixture in a greasy plate and spread it evenly.
  • When the mixture cools off in the plate, cut it into diamond shape pieces
  • The mouth-watering milk burfi is ready to serve.

Ingredients:
Curd - 1/2 Cup
Salt - To Taste
Tomato- 1

For Seasoning:
Oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Curry Leaves - few

For Grinding:
Grated Cocunut - 3 teaspoon
Green Chilli - 1


Method:

  • Finely chop the tomatoes add it to a bowl along with the curd.
  • Grind the grated cocunut,salt and green chilli to nice paste by adding little water
  • Add this ground mixture to the curd kept in the bowl
  • Heat the oil in the pan, add mustard seeds once the oil is hot. When the mustard seeds starts to sputter add the curry leaves and fry it and take the seasoned ingredients out of the flame and add it to the curd mixture
  • The yummy Tomato thayir pachidi is ready to serve

It is different from other Milagai Podi as we can directly add this with white rice and can consume. This will also go very well with Idly/Dosa. Enjoy the Thengai Milagai Podi (Cocunut Milagai podi) and let me know your comments

Ingredients:
Grated Coconut - 1 Cup
Oil - for frying
Salt - To Taste
Mustard seeds- 1 teaspoon
Urdhal - 5 teaspoon
Red chilli - 1 hand full
Hing - a pinch
Tamarind - a pinch


Method:

  • Heat the oil in pan, and add the grated coconut and fry it until it turns golden brown color. Keep this aside
  • Heat some oil in the pan, and add the mustard seeds when the oil is hot. When the mustard seeds, starts to sputter add the red chillies along with the dal, hing and fry it till the dal turns into golden brown color
  • Add the fried grated coconut along with fried dals, tamarind and salt to a mixer and grind it to fine powder
  • The mouth-watering Thengai Milagai Podi is ready to serve with hot idlis and dosas

Paal Payasam / Milk Payasam

Ingredients:
Milk - 1 Litre
sugar - 1/2 Cup
Raw Rice - 1 hand full
Cardamom Powder - a pinch
Cashew nuts - few
Ghee - 1 teaspoon

Method:
  • In a pan, add the ghee and add cashew nuts and fry till the cashews turns into golden color. Take it in a plate and keep it aside
  • Heat the milk along with raw rice in medium flame and stir occasionally.
  • The raw rice should be cooked completely. Stir occasionally to avoid overflow of milk
  • When the milk boils and becomes 1/2 litre then add the sugar and stir well
  • Allow the payasam to cook in low flame. Add cardamom powder and stir it well.
  • After some time Remove from flame and garnish with fried cashews.
  • The yummy Paal Payasam(Milk Payasam) is ready to serve.

I need not give any introduction about chutney as you are already very much familer with chutneys. Thengai chutney is the best side dish for idly and dosa.

Ingredients:
Grated Cocunut - 1 Cup
Green Chilli - 1
Salt - To Taste
Tamarind - a pinch
Fried gram/Pottukadalai - 2 teaspoon

For Seasoning:
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Urdhal - 1 teaspoon

Method:

  • Grind grated cocunut along with tamarind, salt, green chilli and fried gram in a mixture to a fine paste

  • In a pan, add oil and when the oil is hot, add mustard seeds

  • When the mustard seeds begins to sputter add the urdhal and fry till it becomes golden brown color

  • Now add the seasoning to the ground chutney

  • The yummy cocunut chutnet/thengai chutney is ready to serve with hot idli's and dosas

Tadka is a famous punjabi dish. This is tasty yet easy to cook. Tadka is a generic term which refers to adding the spices to the oil or to the ghee and addingh this Tadka with rice/chappathi. There are many variations to the Tadka mainly the type of dhal used to make Tadka. Some people add Thur dhal / Moong dhal instead of Green gram dhal which i used here. This recipe was told by my sister who settled in calcutta for more than 20 years. Let her receive all your comments on this recipe.

Ingredients:
Green Gram dhal - 1/2 Cup
Onion - 1
Salt - To Taste
Turmeric Powder - a pinch

For Grinding
Onion - 1
Tomato - 1
Cumin Seeds/Jeera - 1/2 teaspoon
Ginger - 1 small piece
Green Chilli - 2 medium size

For Seasoning
Oil - 1 teaspoon
Cumin seeds/Jeera - 1 teaspoon
Curry leaves - few
Coriander leaves - few

Method:

  1. Pressure cook the green moong dhal and keep it aside
  2. Finely chop 1 onion and keep it aside
  3. In a pan, pour the oil and when the oil is hot add the cumin seeds/jeera and when the cumin seeds starts to sputter add curry leaves
  4. Now add the finely chopped onion and fry it until it becomes transparent
  5. Add a pinch of turmeric to the fried onion and keep it aside
  6. Grind another onion along with tomato, ginger, green chilli, cumin seeds
  7. Add this ground paste to a pan and fry it till the raw smell goes off
  8. Once the ground masala is cooked, add the cooked green gram dhal along with the seasoned onion mixture and add salt and mix it well
  9. Add required amount of water to make the mixure as gravy
  10. Garnish with coriander leaves

Serve the hot-hot Tadka with Rice / Chappathi.

Beetroots are very rich nutrient which is very important for health. Beetroots can be consumed as raw as well as a salad. Its good for kids as they help purifying the blood. Try to consume beetroot atleast once a in a fortnight.
You can slice the beetroot in the fine cubes as shown in the picture or you can grate the beetroot which is of different taste. You can try that as well.

Not many people like snakegourd (pudalangaai) recipes but if its cooked properly then everyone will love this. Snake gourd is useful in restoring the disordered processes of nutrition. It creates a cooling effect in the body. Being a low-calorie food, diabetics can safely include it to reduce weight while getting enough nutrition. Its leaves are used in indigenous medicine in India. One common recipe which i prepare using snakegourd (pudalangaai) is given below.

The sweeter version of karamani sundal (Perum payiru sundal) is given below. Adding Jaggery syrup to the sundal along with coconut makes this sundal very dear for the sweet lovers.

Karamani/Perum Payiru Sweet Sundal
Karamani/Perum Payiru Sweet Sundal


Ingredients:
Karamani/Perum Payiru - 1/2 Cup
Cardamom powder - a pinch
Grated cocunut - 2 teaspoon
Grated Jaggery - 1/4 cup
Ghee - 2 teaspoon

Method:

  1. Dry fry the Karamani/Perum Payiru in a pan till its raw smell goes off and clean it in water and cook it by adding water to the pan
  2. If the cooked Karamani/Perum Payiru have more water strain it and keep it aside
  3. Heat the pan and add grated jaggery and pour little water for the jaggery to dissolve
  4. When the jaggery dissolves, add the cooked Karamani/Perum Payiru and mix it well till the mixture does not stick on to the pan
  5. Add ghee,cardamom powder and grated cocunut and mix it well
  6. The mouth-watering Karamani/Perum Payiru sweet sundal is ready for neivedhyam and for serving.
Karamani/Perum Payiru Sweet Sundal
Karamani/Perum Payiru Sweet Sundal

You can click here for other Sundal Varities

Urulai Kizhangu Kara curry (Potato curry) is one of my favourite curry. Every one loves Potato - there is not doubt about it and potato is one of largest consumed vegitable across world. Fried potato with spices is somthing which automatically brings water in your mouth. Urulai kizhangu curry, vengaya sambar and white rice is my all time favourite.Try this and let me know.

You can find Green Peas in many of the north indian dishes like aloo mutter, panneer mutter, etc. We, south indians use more of the Dried Peas than the Green Peas which we use only to add in dishes like upma. Here is the yummy recipe made of green peas - Green peas rice (Pacha pattani sadham) which i am sure you will like it. This is not the same like peas pulav. Please try and let me know.

Tomato Rice is one of the famous variety rice in Tamilnadu / south inda and one can cook it easily and quickly. Tomatos are good for health and has lot of medical properties. It prevents Diarrhea and reduces high blood pressure. It also good for Coronary Heart Heath and prevents / heals certain typs of cancer. There are many different ways to cook tomato rice and one of the very simplest and quickest method is given below.

Tomato Rice is one of the famous variety rice in tamil nadu / south inda and one can cook it easily and quickly. There is always a debate on whether tomato is a fruit or a vegitable but we need not go into that detail. Whatever it is, Tomatos are good for health and has lot of medical properties. It prevents Diarrhea and reduces high blood pressure. It also good for Coronary Heart Heath and prevents / heals certain typs of cancer. The tomato rice can be made in many different ways one such method is given below.


Coriander leaves are very good for health. These are stimulant and tonic. They strengthen the stomach and promote its action, relieve flatulence, increase secreation and discharge of urine and reduce fever. It is highly beneficial in deficienceis of vitamin A,B1,B2,C and iron. I try to include coriander leaves in most of my dishes as the leaves are one portion of spinach in our daily good. Here is the recipe made of simple kothamalli(Coriander) leaves rice for you. My mom used to pack this yummy and healthy rice for my lunch box during my school and college days. The smell of this wonderful rice is fascinating and I love this simple and yummy rice always.

For Vinayakar Chaturthi the main offerings for the lord ganesh are kozhukattais, five varieties of kozhukattai's (Pidi Kozhukattai , Uluthamparuppu Poorana Kozhukattai(Urdhal Poorana Kozhukattai) , Seesame Seeds Poorana Kozhukattai(Yellu Poorana Kozhukattai), Kadalai Paruppu Purana Kozhukattai(Channa dhal Poorana Kozhukattai) , Green Gram Kozhukattai(Pachhai Payiru Kozhukattai) , Thengai Purana Kozhukattai (Cocunut Poorna Kozhukatai)), raw rice idlis, vadai, payasam, Kondakadalai Sundal (Chole Sundal) and maha neivedyam 'cooked rice with ghee on the top', Appam, Gingelly seed balls are the usual items to be prepared. Some of the important Vinayakar Chaturthi Recipes are given below



Urid dal Purana Kozhukattai

Click the link below for the Vinayagar Chaturthi Neyvedhyam Recipes


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