Avial

                         Avial may be a Kerala delicacy but it is a common side dish for rice in the Tirunelveli region.No dinner or marriage feast is complete without Avial. It is frequently prepared at home for lunch and goes well with Sambar, Rasam, karakuzhambu, morekuzhambu, Sodhi etc.

                  In Kerala, vegetables for Avial are sold as a Combo.pack. In Chennai,sliced vegetables for Avial are sold as a unit.

                 The list of the vegetables may be long but the method is simple.Coconut,zeera and coconut oi are the real taste makers.

                  This Avial is also a best combination for Adai.

Avial

Ingredients :

Raw Banana 1
Carrot 2
Potato 2
Beans / Avarakkai    6
Pudalangai  / Vellai poosanikkai  100 gms.
Coconut oil  1 tbs.
Curd     3 tbsp.
Salt

To grind coarsely in the mixi :
 
Grated coconut 1 cup.
Green chillies 2 to 3
Cumin / Zeera 1 tsp.
Small onions  ( optional )  4 ( if out of stock,equalent of sliced Big Onion)

Method :

1.The combination of the vegetables is purely our discretion.In the southern districts,
   Brinjal is added. In Kerala cucumber is added.During Pongal season,all tuber varieties
   like Siri Kilangu, Seppa Kilangu and Chenai Kilangu are added.

2. Slice the vegetables into small but long pieces and cook them till they become soft.
    They can also be pressure cooked for 1 whistle and the pressure can be released slowly
    after 3 mins.

3. Drain if there is a lot water left. I never discard the water as I carefully cook all the
    veg. with less water.

4. Mix the coconut paste,salt, curry leaves and let it boil on a medium flame for 3 mins.

5. Add curd, stir well and simmer for 2 mins. Switch off and add the coconut oil.

6. Mix well. Seasoning with mustard is optional.We always add seasoned mustard and urad
    dhal in the end. The tasty Avial is ready.

Overlapping Parathas / Chappathis

                                  Overlapping Chappathis is a name given by me to the stuffed Parathas where the filling is kept in between two Parathas and pressed again.This can be taken as a sand witch and comfortable to be taken inside the vehicle at times when we run short of time.

Overlapping Chappathis

                              

           
Ingredients    :

Wheat Flour / Atta    2 cups.
Potato             4
Onion   1
Chilly Powder   1tsp.
Garam Masala   1 tsp.
Salt, Turmeric Powder , Oil.

Method :

1. Mix the wheat flour with water and salt. Make a flexible dough and set aside.

2. Pressure cook the potatoes and mash them on cooling.

3. Heat 2 tsp.of oil and saute the finely chopped onions.

4. Add chilly powder, Garam Masala Powder,Turmeric Powder, salt and mix well.

5. Grated carrot can be added. Saute well and switch off.

6. Mix well with the mashed Potatoes. The filling is ready.The filling can be done
    according to one's taste, preference and the availability of the vegetables.

7. Make the dough into balls of equal size.Nearly 10 balls can be made for 2 cups of flour.

8. Press each ball into thick Parathas. Keep 2 or 3 tsp. of filling or as much it can hold
    on a Paratha. Close with another Paratha and press the edges.Press carefully and try
    to stretch the stuffed Parathas as much as you can. Take care that the filling doesn't
    come out.

 

Beans Poriyal

                                 Beans Poriyal is tasty if half cooked Toor Dhal or Pasiparuppu is added.In that case, coconut can be avoided.In olden days, before the days of pressure cooker,when Toor Dal was cooked outside, it can be taken, partly cooked and mixed with any Poriyal.Toor Dhal is tastier than Pasiparuppu.( split Moong Dhal ) 
                         Nowadays, it may sound weird to hear of Toor Dhal being added with Poriyal.Once people taste, they will definitely follow it.




Beans Poriyal

                      

Ingredients  :

Beans             250 gms.
Toor Dhal or Pasiparuppu   2 tbsp.
Red chillies  2
Garlic Pods   6
Grated coconut     1 tbsp.
Oil,  Salt, Mustard, Split Urad Dhal, Curry Leaves.

Method :

1.Soak the Dhal for 30 mins. Slice the beans finely and cook with the soaked Dhal with
   very little water just for 1 whistle in a small cooker. Half a tsp. of sugar or a pinch of
   cooking soda can be added with the Beans to retain the green colour.

2.Heat the oil, add the Mustard, Urad dhal, Curry Leaves and later the broken chillies
   and the crushed Garlic Pods.

3. Then add the cooked Beans and saute on a low fire till the water is absorbed.

4. If preferred  1 tbsp. of grated coconut can be added.

 Note :

We, pure vegetarians, normally do not add Garlic to any Poriyal.Now as things have changed and because Garlic is recommended for a healthy heart and above all as we can endure the smell of it,we use it for some of the Poriyals.
 

Gooseberry / Nellikkai Pickle I

                                       Gooseberry, every one knows is very good for health.There are said to be hundreds of varieties of Nellikkai. But in our country, only Arunellikkai and the big Nellikkai are mostly available.The medicinal value of this Nellikkai is so great that there is a saying,

                                A Gooseberry a day keeps the doctor away !

                              A popular legend goes that Adhiyaman, a reputed Tamil chieftain got a rare variety of Nellikkani, believed to confer immortality on the one who conferred it.The ruler had only one and he wanted the great poetess and his contemporary,Avvaiyar to take it as he felt, with her long life and verses of wisdom, she could lead the kingdom and the people in the path of righteousness.Such is the unique quality of this Gooseberry.

                            A tsp.of this Nellikkai Powder is also recommended to be taken every day. The powder is sold in the shop.Some people buy the dried pieces of the Nellikkai from the shop and powder it. In my opinion, as this Nellikkai is available through out the year, it can be bought, kept in the fridge and one can be eaten daily.That is genuine.
That is what I do when I buy Nellikkai.

 

Nellikkkai Pickle

               

Ingredients :

Sliced Nellikkai             2 cups.
Oil             3 tbsp.
Chilly Powder     2 tsp.
Roasted and powdered  Fenugreek      3/4 tsp.
Salt, Hing, Turmeric Powder

Method :

1.Wash the Nellikkai and let it dry for 1 hour.Cut them into thin long pieces and remove
   only the seed.

2.Heat the oil, add mustard and Hing.

3. When the mustard cracks, add the sliced Nellikkai and saute on medium flame.

4. Within 5 mins, the pieces get cooked and become soft.

5. Add salt and chilly and Turmeric  powder. Mix well and reduce the flame.

6. After 3 to 4 mins. add the Fenugreek and simmer for 2 mins. The tasty and nutritious
    Gooseberry Pickle is ready.

 

Ginger Rasam

                                            Ginger Rasam was known to me through my mother in law who is a culinary expert.This Rasam seems to be unique to our family as it is not common elswere.This is very good for digestion and gives a change from the Milagu Rasam.

Ginger Rasam

To serve 4

Ingredients :

Ginger   1  tsp. size
Cooked Toor Dhal     2 to 3 tbsp.
Green chillies     3
Red chillies 2
Cumin       1 tsp. + 1/2 tsp.
Tomatoes    2
Lime juice      1 tsp.
Garlic pods     6
Salt, Mustard, Hing,
Coriander leaves, Curry leaves, Turmeric Powder 

Method :

1. Slice the tomatoes.

2. Grind the ginger, green chillies, 1 tsp. of Cumin and garlic coarsely in the mixi.

3. Pour 4 cups of water in a sauce pan and add the tomatoes,salt, turmeric powder,toor
    dhal and the ground paste.

4. Let the rasam boil for 3mins. The tomatoes must become soft and the raw smell of 
    the ground paste must leave.Add corinder leaves and lime juice. Switch off.

5.Season with mustard, 1/2 tsp. Cumin, Hing, broken red chillies and curry leaves. 

6. Those who like can add 1/2 tsp. of powdred jaggery. The tasty Ginger Rasam is ready. 

Parotta

                          Parottas were tried by me a very long time back and then the Parottas were not very soft.I tried even Veechu Parottas and they came out in layers but not soft.

                     Now with the addition of milk, the Parottas are exceptionally soft.I am so
surprised and happy with the soft Parottas made by me, not so soft even in the restaurants.Only the layers are not  formed that much as I do not follow the Veechu Parotta style  as in the road side and the restaurant.




Parottas

To prepare 4 Parottas.

Ingredients :

Maida 1 cup.
Milk    1/4 cup
Salt  1/2 tsp. 
Cooking Soda  1/4 tsp.
Oil or Ghee   2 tsp.
Sugar    1 tsp.

Method :

1. Mix all the dry ingredients well. Add the milk little by little and knead into a dough.
   Add water and the oil or ghee and make a soft and flexible dough.

2. Cover with a damp cloth and set aside for 30 mins.

3. Divide them into 4 balls.

4. Take a ball of dough and press by smearing oil and Maida.Press well and stretch as far
    as possible into a thin round.Again apply oil and flour on it and make pleats as made
    for paper fans and roll it into a small round.Press all the balls like this, make pleats
    and roll them.Those who can follow the Veechu Parotta style can do so.

5. Then take one ball which has been pleated and rolled.Apply oil and press gently.
    If it is pressed with force, the layers may not be formed.

6. Heat the tawa and toast the Parottas. The hot and soft Parottas are ready.

 

Paruppu Vadai

            Paruppu Vadai is also called Ama Vadai.This Paruppu Vadai always has a place in all festivals and feasts in Tamil Nadu. It is easier to prepare, in the sense that the Dhal can be ground in the mixi while  the Uzhulanda Vadai comes out well if only the grinder is used.At home, what can be more delicious than these Vadais either with Payasam or with the hot coffee or tea at any time during any season ?

        Vadai Paruppu is always used by me as I feel that gives crisp Vadais. But only Channa Dhal is used by most of the people. Vadai Paruppu is nothing but Pattani ( Peas ) Paruppu.

Paruppu Vadai

To prepare 20 to 25 medium size Vadais :

Ingredients  :

Vadai Paruppu / Kadalai Paruppu ( Channa Dhal )     1 cup.
Green / Red chillies    3
Onion   1
Ginger  1 small piece
Sombu ( optional )   1 tsp.
Garlic Pods ( optional )  5
Salt, Hing,  Curry Leaves,  Coriander Leaves,  Oil.


Method  :

1. Soak the Dhal for 1 hour. Drain the water completely and grind in the mixi coarsely
    with salt,Ginger, Garlic, Sombu ( Fennel ) and chillies.A little water can be sprinkled
    to bind the Dhal and grind together.If preferred 1 tbsp.of the soaked Dhal can be taken
    and kept aside.That can be mixed in the end after grinding the rest of the dhal.

2. Add the finely sliced onion, Hing, 2 tsp. of oil after the oil is heated, curry leaves and
    coriander leaves.Mix well and make them into balls, flatten them on the plastic sheet.

3. Drop them in the hot oil as much as there is space for the Vadais to get cooked freely.
    When one side of the Vadais are cooked, turn them to the other side and remove from
    the oil after the bubbles disappear.

4.By dropping them in a batch of 6 to 8 Vadais in 1 to 1 1/2 cups of hot oil on the stove
   it will be over in 3 or 4 batches.

Note :

Some people add 1 tbsp. of Raw Rice while soaking the Dhal or add a1 tbsp.of Rice flour in the end to give crispness.I feel, adding hot oil is enough.

Several versions of this Paruppu Vadai like Vazhaippu Vadai, Araikeerai Vadai, Radish Vadai, Murungaikeerai Vadai etc. can be made.

This Paruppu Vadai is also very tasty, added to Morkuzhambu.
  

Mixture

                 Can we imagine any party or function in South India without Mixture? It is an evergreen snack item.
                 Murukkus and Mixture are the essential savouries made at home during Deepavali.After we developed a liking for Bhel Poori,I started preparing Mixture
frequently whenever we felt like eating Bhel Poori.Preparing Oma Podi at home is easier than going to the shop and buying it for Bhel poori, if we just have 30 mins. and above all the interest.The ingredients are commonly available at home.

Mixture

Time Taken  30 mins.

Finished Product  500 gms.

Ingredients :

kadalai Mavu ( Channa Dhal Flour )    2 cups.
Rice Flour              1/2 cup.
Peanut     3/4 to 1 cup.
Aval               3/4   to 1 cup.
Salt, Hing, Turmeric Powder, Curry Leaves.
Chilly Powder   2 tsp.
Oil        2 cups

Method :

1. Mix well the 2 flours with 1 tsp. of salt, Hing ,Turmeric Powder and 1 tsp. of Chilly

    Powder. Make a dough as for Murukku by adding water.Once the oil is hot, 1 tsp. of

    hot oil can be added for crispness. Some people add 1 cup of Rice Flour to 2 cups of

    Kadalai Mavu in the ratio of 2 : 1.We always mix Kadalai Mavu and rice flour in the

    ratio of 2 :1.

2. Press the flour using the Murukku mould and the stopper with small holes ( Oma Podi

    chillu ).One side of the Oma Podi gets cooked in the oil very quickly within 30 secs.

    Turn to the next side and remove from the oil.

3. Like this prepare oma podi for 3/4 of the dough. Add some water to the remaining dough to make a batter of dosa batter consistency. Pour on a perforated ladle and the dough will fall in the shape of small ball. Omce the bubbles stop, remove from oil. This will be over in 2 or 3 times. People who have little more time can make oma podi for 2 cups of kadalai mavu. Next they can make a separate batter for kara boondi with 1 cup of kadalai mavu. This is the ration my MIL follows and i followed that when we were a big family. Only recently i do mixture frequently and quickly inventing my own method of step 2.

4. Even if you are using roasted Peanuts, fry them, then the Aval and Curry Leaves in the

    oil.

5. Break the Oma Podi gently and mix everything well. Those who wish can add extra salt

    and 1 / 2 tsp. of chilly powder.

6. Maida Biscuits, fried corn flakes, Channa dhal, soaked and fried,Banana or Potato

    chips can also be added.

Note :

With the above ingredients, we can easily prepare crisp and tasty Mixture within 30 mins.
If we have the special perforated ladle with rims, the Peauts and Aval can be fried and easily removed from the oil in a single time.The Kara Boondi can also be collected from the oil easily.Some Oma Podi can be reserved for Bhel Poori.

When we use 1 cup of kadalai Mavu exclusively for Boondi, 2 tbsp. can be grabbed for
Thayir Vadai.

Uzhundhan Kali

                                This sweet Kali made of rice flour, Urad Dhal flour and Karuppatti is a very tasty, healthy and unique dish of the Tirunelveli region.
                                As Urad Dhal and Gingelly Oil are said to give strength, this Kali is a very special item, prepared in our families when the girls attain puberty and given to them.Along with this,they are also given Uzhundha Vadai.
                          Uzhundhan kali and Uzhundha Vadai are also distributed to the friends, neighbours and relatives on the occasion.
                         This Kali can also be prepared at other times. Both my children like this very much,that being the main reason behind the documentation of my cookery items.

Uzhundhan Kali

Ingredients :

Raw rice flour    1 cup
Urad Dhal flour    1/2 cup
Broken Karuppatti      300 gms. ( equivalent to 1.5 cups. )
Gingelly Oil     1/2 cup.

Method :

1.Crush the Karuppatti.Heat 3 cups of water in a thick bottomed wide tawa or a pressure
  pan with the Karuppatti just till the Karuppatti dissolves.Switch off and stain to remove
  the impurities.

2. Clean the the tawa or the pressure pan, add the syrup and let it boil.

3. Once the syrup boils, sprinkle both the flours in it. Place one end of a wooden laddle in
    the middle of the syrup and let the other end rest on the rim of the vessel.Reduce the
    flame and allow it to simmer.This is very important.

4. The water boils  slowly, covers the flour little by little and finally the whole flour is
    covered with the syrup within 15 mins.The flour also gets cooked in the boiling syrup.
    Switch off 5  mins. after the entire flour is covered.

5. Take off the laddle, mix well by adding the Gingelly oil. If there are lumps, break them
    with the laddle.All this has to be done atleast 10 mins. after switching off.So beginners
    can use the pressure pan with the handle to hold it as the vessel will be hot.

6. After mixing well with no lumps, smear the Gingelly oil in the palm and make them into
    balls of required size.In olden days, being done on a large scale, the balls were big in
    size. Now the balls are little bigger than the Boondi Laddus.

7. As the hands are used for making the balls, this Kali has to be eaten within 2 days if
    kept outside.Keeping inside the fridge and heating in MW oven, this can be stored
    for 4 or 5 days.

Notes :

In the early days 4 cups of raw rice and 2 cups of Urad dhal would be powdered in the machine and the flour was used.Even now when we want to prepare in large quantity,we can grind in the flour mill. The ratio of  rice and Urad Dhal is 2 : 1.No need of washing,
soaking and drying.

If there is no wooden laddle, Keerai Mathu used for mashing the greens and dhal in olden days can be used.

The beginners and those who like to prepare for a small family can use the Rice flour and the Urad dhal flour, we have at home for preparing Murukku.

We miss so many traditional dishes, just by not making a trial. Try and enjoy the Kali.
All the best.
   
  

Cabbage Fry

                                      This cabbage Fry is different from the Poriyal, with more oil and spices.This goes well with all the gravies for rice but the best side dish for all variety rice and the rice mixed with Sambar or Rasam.

Cabbage Fry

Ingredients :

Cabbage of medium size    1 ( about 250 grams. )
Onion        1
Garlic Pods     6
Grated coconut( optional ) 2 tbsp.
Chilly powder   3/4 tsp.
oil   2 tbsp.
Salt, Mustard, Split urad dhal, Curry Leaves,Turmeric Powder.

Method :

1. Slice the cabbage and onion finely.Crush the garlic.

2. Cook the cabbage with salt in a container with water till the veg. is cooked. It can also
    be cooked with salt in a 2 or 3 lit. cooker for 1 whistle with less water.

3. Heat oil in a tawa, add the Mustard, Urad Dhal and curry leaves.

4. When the Mustard cracks,add the onion and garlic. Saute till it becomes brown.

5. Add the cabbage.If there is little water with the cooked ccabbage, that can be used.
    The beginners who have added more water and the people who do not relish the taste
    of that water can stain the extra water.

6. Add chilly powder and turmeric Powder. Mix well and fry on full flame for 3 to 4 mins.
    Be careful that it doesn't get burnt, sticking to the bottom of the vessel.

7. Add the coconut, mix well and saute on a low fire for 2 mins. The tasty fry is ready.

Note :

Normally in our preparations, we do not use much garlic, as pure vegetarians. Due to its medicinal value and flavour which we like, we use garlic.Those who do not use onions and garlic can skip them.Using coconut is also purely optional.

Raw Banana / Vazhaikkai Poriyal

                                          This Vazhaikkai Poriyal is a traditional side dish with slight variations for rice in South India.The main difference may be in the mode of cooking and adding or omitting coconuts.Sliced onions are not added by most of the people for this Poriyal, I believe. Sliced onions are added for Vazhaikai Puttu. ( Podimas ) and Fry.

                             This side dish goes well with all the gravies for rice like Sambar, Karakuzhambu, Rasam etc.

Vazhaikkai Poriyal

Ingredients :

Raw Banana       2

To grind coarsely in the mixi :

Grated coconut   3 tbs.
Green chillies  2
Cumin       3/4 tsp.
Small onions ( optional )  3

To temper :

Oil,   Mustard, Split Urad Dhal, Salt, Turmeric Powder.

Method :

1. Cube the raw bananas after peeling off the outer skin.

2. Cook with salt and enough water till the pieces become soft.I always prefer to cook in
    a small cooker with salt and very less water for 1 whistle. It is very fast and the veg.
    gets cooked to our desire if we take little care. The pressure can be slowly let out
    after 1 or 2 mins.The whole process takes less than 5 mins.

3. Heat 1 tbsp.of oil.Add Mustard,Urad Dhal, Curry leaves and the then the cooked
    Vazhaikkai and the ground coconut paste. Mix and saute on a medium flame for 5
    mins. till the raw smell of the onion, chillies and cumin leaves.

4. A tasty Poriyal with the unique flavour of ground coconut and cumin is ready.This
    is purely characteristic of the southern districts.Cumin is added for tempering in most
    of the North Indian dishes or the powder is added.So it is good for health.

Those who have no time or do not like the cumin flavour can temper with the sliced green chillies or broken red chillies.Then saute the cooked pieces with only the grated coconut.vazhaikai puttu

Peerkankkai Chutney

                                  Peerkankkai Chutney is a healthy alternative for the routine coconut chutney and also to those who like to avoid coconuts.

Peerkankkai Chutney

To serve 4

Ingredients :

Peerkankkai of medium size     2
Tomatoes       2
Onion   1
Green chillies   3
Garlic pods  4
Salt, oil, Hing, Mustard, Curry leaves.

Method :

1. Heat oil, add Mustard, curry Leaves and Hing. After the Mustard cracks, transfer to a
    bowl and set aside.

2.Heat 1 tbsp. of  oil in the same Kadai, add the sliced onions and saute.

3. Add the cubed Peerkankkai,Tomatoes, chillies, salt and the coconut.Saute well.

4. Once the water is absorbed, the vegetables shrink and the raw taste leaves, switch off.

5. After they cool, grind coarsely in the mixi and transfer to the bowl with the Mustard
    and Hing.Those who prefer to add the hot oil with the cracked mustard directly to the
    chutney in the end can also do it.You have to use one more kadai for seasoning or rinse
    the same Kadai and use it. Mix well. A healthy and tasty chutney is ready.
 

Bhel Puri

                                         Bhel Puri is a common chat item enjoyed by every one.Pori, Oma Podi,Onion,Tomato,carrot, chat masala are the main ingredients.

                                   

Bhel Puri



                        


Ingredients :

Pori              2 cups.
Oma Podi     1 cup.
Papdi      5
Grated carrot    2 tbsp.
Cooked white channa  4 tbsp.
cooked and cubed potatoes 2 tbsp
Peanut         4 tbsp.
Sweet chutney   2 tsp.
Green chutney   2 tsp.
Chilly Powder   1 tsp.
Chat Masala  1 tsp.
Lemon juice 1 tsp.
Salt ,Coriander leaves.

Method :

1. Mix all the ingredients except Pori, broken Papdis and Oma Podi.

2. Finally add the Pori, Papdis and Oma Podi.Mix well.Garnish with the coriander leaves.

3. It is very important that it should be taken immediately after mixing. Then only the
    the Pori, oma Podi and Papdi will be crisp.

Note :

I often prepare this chat item with the common ingredients of Pori, Peanut, Onion,
Tomatoes and carrot. Even sliced cucumber can be added.

Peerkankkai / Ridge Gourd Kichadi

                                               As already mentioned by me in another post, Brinjal Kichadi, it is entirely different from the Rava kichadi. This is a popular and tasty gravy, prepared by the Tirunelveli Saiva Vellala Community for Idli and dosais.
                                      This gravy, full of fibres and less toor Dhal can be prepared as an alternative for the Sambar, not preferred by a few people at times for some reasons.

Peerkankkai Kichadi

To serve for four :

Ingredients :

Ridge Gourds of medium size       2
Tomatoes    2 ( if out of stock or not preferred, equalent extract of tamarind )
Onion  1
Moong Dhal /Pasi Paruppu   3 tbsp. or left over cooked Toor Dhal in the fridge
Green chillies   4
Grated coconut ( optional )      2 tbsp.

To temper :

Oil, Mustard, Split Urad Dhal , 2 broken red chillies, Hing, Curry Leaves

Method :

1. Peel off the outer skin of the Peerkankkai. Cube them and the tomatoes.

2. Cook the Peerkankkai, tomatoes, green chillies and the Moong Dhal in a small pressure
    cooker for 3 or 4 whistles.

3. After they cool, with the coconuts mash them in a mixi for 5 seconds using the whipper
    button.They can also be mashed coarsely when hot,using a heavy ladle (Kuzhi Karandi )
    or a Keerai Mathu.

4. Heat oil, season with the given ingredients and add the finely sliced onions. Saute
    well and add to the mashed vegetables.

5. Add salt and mix well.Add the cooked Toor Dhal from the fridge, if you are using that
    instead of the Moong Dahl.Add water if required  to get the desired consistency.

6. Boil on a medium flame, stirring in between for 4 mins.

7. Swith off. A tasty and healthy gravy for Idli and Dosai is ready.

Peas Rice

                                   Peas Rice is only a simple version of Veg. Briyani with minimum ingredients. It is easy to prepare but tasty.I always use the small pressure cooker, one of my favourite accessories in the kitchen.
                             Whatever form of variety rice, be it Pulao, Briyani, Tomato Rice,Puliodharai,Kootan Choru  etc is relished very much by us.
                              The combination of the spices varies from one person to the other atleast in a minute way; yet almost every preparation of this masala  based rice is full of
some unique flavour.
                                        

Peas Rice

                  




Ingredients :

Basmathi rice / Seeraga Samba  1 cup
Dried green Peas / Fresh Peas     1/2 cup.
Onion            1
Tomato     1
Lemon Juice   1/2 tsp.
Bay leaf
Oil       2  tbsp.
Ghee 2 tsp.
Salt.

To grind in the mixi :

Ginger       1 small piece
Garlic        5 pods.
Cardamom, Cloves, Cinnamon.
Mint leaves , Coriander leaves.


Method :

1. Soak the dried Peas for  7 hrs. Grind the ingredients in the mixi.Use fresh Peas as it is.

2. Heat the oil and ghee in a 3 lit. cooker, add the bay leaf, the sliced onions and little
    salt.Then add the tomatoes and saute till they shrink.

3. Then add the ground masala and saute till the oil separates, giving out an aroma.

4. Add the soaked Peas and saute for 3 mins. and add 2 cups of water and salt.Mix well.

5. When the water boils, add the rice and lime juice, mix well and close the cooker.

6. Reduce the flame after 2 whistles. Switch off after 3 mins.The tasty Peas Rice is ready.

Note :

1. The combination of the Masalas can be changed.Some spices may also be garnished in
    the oil by those who like a strong flavour. Little garam masala can be added.

2. Those who are in a jiffy and people who like to give a day's rest to the mixi can use the
    ginger, garlic paste or crush them with a mortar or can grate them. Other spices, mint
    leaves and coriander leaves can be added directly or skipped.

3. People who prepare this for visitors and those who desire to give nutrition to growing
   children can add nuts and coconut milk.

4. When I prepare this Rice for my family,we always like to have it cooked well but with
    a masala flavour.So I add 3 cups of water.For visitors, presentation seems to be
    important and 2 cups of water are added. Once in a while, it is well and good.

5. Even with 3 cups of water for 1 cup of rice, rice can be added to the boiling water and
    cooked on a medium flame with the lid partly closed and careful stirrings in between.
    After the water is absorbed, close the lid, place the weight and simmer for 4 mins.
    As no pressure is formed inside, when the lid is opened after some time, the grains will
    be separate. The only diff. is with 1 cup of extra water, the grains will be little big in
    size but the taste will be the same.



6. Still for those who have elders at home ,ready to enjoy this rice and for children,add
    3 cups of water for 1 cup of rice, mix well, close the lid immediately and follow the
    instructions of 5 and 6 under the Method.The rice will be well cooked but has to be
    eaten hot.

7. Even good quality of raw rice can be used if Basmathi or seerasamba is out of stock.
   




 

Katharikkai / Brinjal Kichadi

                                This Katarikkai Kichadi is a traditional, very tasty and popular gravy for Idlies and Dosais in the Tirunelveli region.A slightly different version of this Kichadi is called as Kotsu by some people of other regions.This Kichadi is totally different from the Rava Kichadi.This is a favourite gravy for Idly and Dosai for the entire Saiva Vellala Community.This is also very nutritious with a lot of fibres.
                         This can also be prepared using Tomatoes and a combination of Peerkkankai ( Ridgegourd ) and Tomatoes.
                       Any variety of Brinjal, either violet or white can be used. People may wonder about white Brinjal as they are mostly grown and sold only in the southern districts of Tamil Nadu.Tasty white Brinjals are the speciality of our hometown, Sattur
along with the Kara Sevu and Vellari Pinju ( tender cucumbers ).
                      The long, green Brinjals can be the last choice.
                             

Katharikkai Kichadi

            
To serve 4

Ingredients :

Medium size Brinjals  8
Moong Dhal       3 tbsp.
Grated coconut ( optional )      2 tbsp.
Tomatoes 2
Onion     1
Green chillies      4
Red chillies  2
Oil, Mustard,  Split  Urad  Dhal,  Curry leaves, Hing, Salt

Method :

1. Soak the Moong Dhal for 15 mins. Cook the  sliced Binjals,Tomatoes, Chillies and Moong
    Dhal for just 3 or 4 whistles.

2.After the steam subsides,when the cooked vegetables are hot,add  coconut and mash
   everything together using a big cup shaped spoon,called Kuzhi Karandi in Tamil.Those
   who have a wooden laddlle called Keerai Mathu, used for mashing Greens and Dhal can
   use that.My mom is an expert in preparing this Kichad. My brothers and their children
   are addicts of this kichadi of my mom who is very particular about using an earthern
   ware (Mann Chatti ) and wooden laddle for mashing.

  Those who do not have the time for mashing manually and wish the Kichadi to be like
  Sambhar can mash them coarsely with the coconut using a hand blender or in the mixi
  using the whipper button for 10 seconds.For this,switch off after 1 or 2 whistles, let
  them cool and mash in the mixi.

3. Heat oil in a Tawa, add mustard, urad dhal, hing, curry leaves and broken chillies.Then
    add the finely sliced onion and saute till they turn brown.Add the onions to the mashed
    vegetables. Add salt and water to the required consistency and simmer for 2 to 3 mins.
    The tasty Katharikkai Kichadi is ready.

Note :

Those who like the taste of Toor Dhal can use that instead off Moong Dhal.
If there is left over cooked plain Toor Dhal in the frigde , which is very common in the vegetarian families, that can also be used.If tomatoes are out of stock,little tamarind water can be added.