Coconut Podi

                       Coconut Podi is a good combination for Idli, Dosai and other tiffin items.

      It also can be mixed with plain rice, ghee and taken with spicy fry like Potato Fry etc.

Coconut Podi


 

Ingredients :

Grated coconut           2 cups.
Red chillies  6 to 8
Tamarind    1 small piece.
Urad Dhal             1/2  cup
Channa Dhal         1/4  cup
Curry leaves,  Oil,  Hing,  Salt.


Method :

1. Heat 1 tsp. of oil in a Kadai, roast the red chillies, Hing and the Dhal till a good aroma
    comes out.Add the curry leaves in between.Transfer to a plate.

2. Heat the same Kadai, add the coconut and the tamarind. Saute till  the coconut starts
    turning slightly brown showing that has become dry.Switch off.Cool everything.

3. In a mixer, first powder the dhal, chillies and then add the coconut.Finally add the
    salt and tamarind. Grind coarsely and store in an airtight container.

Note :

    If it is a Kopra coconut, it is over quickly. If it is an ordinary coconut, it takes more
    time.Kopras are the best for Podi.

    Otherwise, only matured coconuts with a thick kernel are good.One of my friends
    always prepare this Podi, only with the coconut , after the milk is extracted. The 
    taste is O.K.

    The combination can be changed to our choice.If the coconut flavour is to be
    dominating, the Dhal can be reduced.

Two in one Laddu

                               The credit of this recipe goes again to my esteemed junior MIL, Smt. Annammal Shanmugam.My mom and mom in law prepare Laddus using Pasiparuppu called Neiurundai and using Rava called Rava Laddu.

                         In this Two in One Laddu, the name given by me, a combination of Moong
Dhal ( Pasiparuppu) and Rava is used.

Two in one Laddu





 

Ingredients :

Rava                 1/4 cup.
Moong Dhal      1/2 cup.
Sugar                 1+ 2 tbsp.
Ghee           1 cup
Cardamom, Raisins, Cashew Nuts

Method :

1.Heat a thick kadai and roast the Rava and the Moong Dhal separately till an aroma
   comes out. Let them cool.

2. Powder them separately in the mixer.Powder the sugar with 2 or 3 cardamoms.

3. Mix all the 3 powders well.Heat the same Kadai, fry the Raisins and the nuts.

4. Add with the powder and mix well.
 
5. Heat the ghee, mix with the powder little by little, till the consistency to be pressed
    into balls is reached.Do not add all the ghee.Add only as much as is required.

6. While the mixture is still hot, as much as your palm can tolerate, press with the fingers
    and make into round Laddus.The tasty and protein rich Laddus are ready.

Katharikkai, Murungaikkai Kootu

                                   Katharikkai, Murungaikkai Kootu is a tasty side dish for rice, prepared in the Tirunelveli region, especially by the Saiva Vellala Community.

                            This Kootu has a unique taste.

Katharikkai, Murungaikkai Kootu

Ingredients :

Brinjal     4
Drumstick    1
Moong Dhal    2 tbsp.

To grind in the mixer :

Grated coconut     3 tbsp.
Green chillies   1 or 2
Zeera     3/4 tsp.
Small onions ( optional )   4

Method :

1. Soak the Moong Dhal for 10 mins.Cook the Dhal till it is almost cooked  and add
    the sliced Brinjal, Drumstick.Cook with enough water till the vegetables become
    soft.

2. Add the ground coconut mixture, salt and let it boil on a medium flame till the raw
   smell of the chillies and onions leave.

3. Season with Mustard, Urad Dhal and Curry leaves.


Note :

1. During the early days, we used to add boiled milk to all Kootu varieties.Those days
    lunch was eaten fresh and mostly children came home for lunch.Nowadays lunch is
    packed and milk is not mixed with the fear that it may turn sour when taken late.
    So if the Kootu is prepared to be taken within 2 or 3 days, adding 3 or 4 tbsp. of milk
    to Kootu  while adding the coconuts give a rich taste.

2. If cooked Toor Dhal is left in the fridge, that can be used instead of the Moong Dhal.

Salt Puttu

                                This salt Puttu can be prepared within 15 mins. and goes very well with Kadalai Curry.( Black Sundal )This can also be taken with Banana or any other Karakuzhambu but Kadalai Curry is the best combination.

Cooked Puttu

Ingredients :

Roasted Rice Flour    1 cup.
Grated coconut         6 tbsp
Salt.

Method :

1. Add 3/4  to 1tsp. of salt to the flour. Mix well.

2. Sprinkle water little by little to the flour and mix well. There is no exact measurement
   of the water to be added. But roasted flour absorbs a lot of water.Set aside for 5 mins.
   and powder in the large jar of the mixer.It is free from lumps and becomes soft.

3. The flour expands well. Steam it with the coconut in any type of Puttu Maker.

4. I always use the cup shaped Puttu Maker, that can be fitted on the steam vent of any
    pressure cooker with 2 cups of boiling water.    2 or 3 lit. small cooker is ideal.

5. Pour 2 cups. of water in the cooker and let it boil.Take the cup shaped Puttu maker,
   place the perforated plate at the bottom, spread 1 tbsp. of grated coconut, above that
   add the flour with a small space on the top.Fill that gap in the top with a layer of
   coconut of 2 tbsp.  Close the lid.

6. Place the Puttu Maker on the steam vent of the cooker lid, inside which the water must
    be boiling. In 1 or 2 mins. the steam comes out through the 3 holes in the lid of the
    Puttu Maker. Remove from the cooker, open the lid and turn upside down in a dish.
    The cooked Puttu comes out in the shape of cup and it is ready for eating.Repeat with
    the left flour.

7. 1 cup of roasted flour mixed with water can be steamed in 2 times easily.
     Only the method seems to be lengthy but it can be done within 20 mins. 

Note :

  1 cup rice flour can be mixed with water and powdered. The first half can be steamed without salt. That can be mixed with sugar ,little ghee, cashew and cardamom powder.

  The second half can be mixed with little salt, steamed and taken with any curry.A perfect sweet and salt Puttu is ready for a small family of two or three.




 

Sweet Puttu

                             Sweet Puttu is a very tasty sweet in the coarse powder form with a special flavour and mild sweetness.My mother in law is an expert in making this sweet Puttu.My son loves this Puttu very much.

Sweet Puttu

                     

Ingredients :

Roasted Rice Flour / Puttu Mavu    1 cup
Powdered Jaggery                  3/4 cup
Grated coconut           3 tbsp.
Ghee             2 tsp.
Cardamom Powder,  Fried Cashew ( Optional )

Method :

1. Add water little by little with the rice flour and mix well. There is no actual
    measurement for the water to be added. The flour should not become mashy.
    Even after mixing the water with the flour, the mixture will be in the powder form.
    Set aside for 10 mins. The water is absorbed and flour expands, nearly double as water
    has been added to the dry flour.

2. There may be lumps. Crush the lumps and seive through the strainer with big holes,
    by pressing the lumps.Otherwise powder in the mixi.

3. Steam cook the flour in the Puttu Maker or in the Idli vessel.

4. Add 1/2 cup water to the jaggery and heat till it dissolves.Filter the impurities
    and boil the sweet syrup till a thick consistency is reached. That is, if a drop of syrup
    is poured in water, it should not dissolve.It could be pressed into a small ball.

5. Mix the coconut in the hot syrup. Switch off. Add cardamom powder. Add the cooked
    flour little by little and mix well. If the consistency of the syrup is correct, there will
    be no lumps.Add ghee and if preferred roasted cashew.

6. The tasty and soft Puttu is ready.

Note :

 We soak 2 Kgs. of Mavu Pacharisi ( Raw Rice ) for 2 hours, drain the water, dry the rice
for 30 mins. by spreading on a piece of cloth in the shade. The rice should not be too dry
or too wet. Then we get it powdered in the machine meant for powdering soaked rice
in the flour mill. Taking back home, immedietely, we roast half of  the flour in a
 dry Kadai, seive and powder the lumps in the mixi. This can be stored for 3 months.
This is very handy for making Puttu, Idiappam, Kozhukattai etc.

                  The Puttu Mavu, available in the stores can also be used.

 

Gooseberry / Nellikkai Curd Pachadi

                       This Pachadi is special in the sense that Nellikkai and curd are very good for the children. This comes very handy while we think of making a Pachadi to be prepared along with the Avial, kootu, Poriyal on festivals and feasts.

                     The combination of preparing Avial, Poriyal and Pachadi on special occasions is called Oru Vahai curry in the Tirunelveli region. That means cooking one set of side dishes.
                  Iru Vahai Curry means two sets of vegetables like Avial, Kootu, two Poriyals and two different kinds of Pachadis.Iru Vahai Curry is the speciality in a marriage feast.

Nellikkai Curd Pachadi

Ingredients :

Gooseberry             2 or 3
Curd          1 cup.
Onion ( optional )               1
Green chillies     1 or 2
Grated coconut  ( optional )  2 tbsp.
Mustard, Hing, Salt, Oil, Curry leaves

Method :

1. Slice the Nellikkai into small pieces after removing the seeds.Grind them with the
    chillies, coarsely in the mixi.

2. Heat oil, add the Mustard, Hing, Curry leaves and later the sliced onions,salt and saute.

3. Then add the ground mixture and saute till the raw smell of chilly leaves.

4. Add the coconut, mix well and switch off.

5. Just 10 mins. before serving,mix with the curd. Garnish with the coriander leaves.
    The tasty and healty Pachadi is ready.
   

Wheat Flour Laddu

                   This Laddu can be made very easily and quickly.This is an ideal Neivedhiyam for the Satyanarayana Pooja performed on the Full Moon Day.
                The credit of this recipe goes to my beloved Junior MIL, Smt. Annammal Shanmugam.

Wheat Flour Laddu

Ingredients :

Wheat Flour            1/2 cup.
Sugar                      3/4 cup.
Ghee                 4 tbsp.
Cardamom 1
Cashew,  Raisins, Dry Nuts

Method :

1.Heat 1 tbsp.of ghee and roast the wheat flour carefully without getting burnt. Transfer 
   to a bowl.

2. Powder the sugar with the Cardamom and mix with the flour.Add the roasted raisins
    and dry nuts. Mix well.

3. Heat the ghee, add to the mixture slowly as much required to be made into balls.

4. Mix well and make them into Laddus.






 

Beetroot Poriyal

                                 This Beetroot Poriyal is slightly different from the other Poriyals, we prepare. Normally we add only Zeera with the grated coconut for dry grinding but for this Poriyal we add Sombu for a change. Otherwise in our cooking in early days, Garlic, Pattai, Sombu etc. were not used.

Beetroot Poriyal

Ingredients :

Medium size Beetroot          4
Onion                            1
Oil,     Mustard,   Curry leaves.

For dry grinding in the mixer :

Grated coconut              2 tbsp.
Green chillies                2
Aniseed / Sombu     3/4 tsp.
Small onions     5
Ginger     1 small piece
Garlic         4 pods

Method :

1. Slice the Onion and Beetroot into small cubes.

2. Pressure cook the Beetroot for 3 or 4 whistles.

3. Heat 1 tbsp. of oil, add Mustard, Curry Leaves and then the onion.Saute well.

4. Add the cooked Beetroot without water, salt and the ground coconut mixture.

5. Saute on medium flame till the raw smell leaves.
 

Gooseberry / Nellikkai Sweet Lehiam

                                             Gooseberry Sweet Lehiam is very good and healthy for the children as they don't relish Gooseberry Pickles like the adults.It is also easy to prepare.
Gooseberry is highly nutritious and Ginger is recommended for digestion.

Nellikkai Lehiam

Ingredients :

Gooseberry   5
Ginger       4 to 5 inches long piece
Oil          2 tsp.
Sugar  / Kalkandu /  Crushed Jaggery         to taste 
Honey    2 tsp.
Ghee      2 tbsp.

Method :

1. Slice the Gooseberries after removing the seeds.Peel the outer layer of the Ginger
    and slice them. Grind them together in the mixer, not very fine and not very coarse.

2. Heat the oil, add the ground paste and a pinch of salt. Stir well on a medium flame.

3. After 3 minutes, add the sweet and let it simmer for 5 mins.

4. Add the Ghee and Honey.Mix well. The delicious sweet Lehiam is ready.
 

Gooseberry / Nellikkai Pickle II

                  Nellikkai Pickle I is the way, my MIL prepares the Gooseberry Pickle after slicing the Gooseberry. This Nellikkai Pickle II is the version passed on from my mother who makes the Pickle with the whole Nellikkai without slicing.The basic ingredients are the same.

Nellikkai Pickle

Ingredients :

Gooseberry            8 to 10
Chilly powder          1 1/2 tsp.
Oil         4 tbsp.
Roasted and powdered Fenugreek    1 tsp.
Salt,     Hing,   Turmeric Powder, Mustard

Method :

1. Heat oil in a thick bottomed Kadai and add the Mustard.

2. Then add the Hing and next the Gooseberries and little later, salt.

3. Keep on stirring on a medium flame.Within 5 mins. they become soft.

4. Make sure that the Gooseberries are cooked. Then add the Chilly Powder, turmeric
    Powder and Fenugreek.

5. Simmer on a low fire for 6 to 8 mins.The tasty  and nutritious home made Gooseberry
    Pickle is ready.

Avaraikkai Poriyal

                                  Avaraikkai is a very tasty seasonal country vegetable. It is a fibre with lots of nutrition and easily digestible.This vegetable is cooked and made as Poriyal or added to the Kuzhambu ( gravy ) as Pathia Sappadu ( Comfort Food ) to the mothers after child birth.
                           Dry grinding the grated coconut with Zeera, green chillies and a few small onions and mixing with the Poriyals, is a characteristic feature of the Tirunelveli region. In many of the North Indian dishes also, Zeera Powder is used invariable in almost all the dishes for its nutritive valley.
                          So East or West, North or South, the basic ingredients are the same.

Avaraikkai Poriyal

Ingredients :


Avaraikkai    250 gms.
Grated coconut    2 to 3 tbsp.
Green chillies / Red chillies   1 or 2
Zeera   3/4 tsp.
Small onions  3
Mustard, Urad Dhal,  Oil, Salt

Method :

1. Cook the sliced Avaraikkai till they become soft with little water.

2. Heat oil, add Mustard, Urad Dhal and Curry leaves.Then add the crushed garlic pods,
    if preferred and saute for a minute.

3. Then add the cooked veg. and salt. Dry grind the coconut with the chillies, Zeera and
    small onions.Mix them well with the Avaraikkai and saute on a medium flame for 3 to 4
    mins. till the raw smell leaves.

4. Those who do not like the taste of blended coconut with Zeera can add broken red
    chillies with Mustard, add the cooked Avaraikkai, salt, grated coconut and saute well.

Note :

Partly cooked Toor Dhal can be added with this Poriyal to give Protein to the growing children.
The elderly people who like to avoid coconut, can also mix the partly cooked toor Dhal.

 

Sweet Potato Fry / Poriyal

                                      Many may exclaim,  " Sweet Potato Poriyal ! "

    True, We prepare this Poriyal during the season of Sweet Potatoes and it is one of my favourite dishes.

Sweet Potato Poriyal

Ingredients :

Medium size Sweet Potatoes  5
Green / Red Chillies  2
Grated coconut   2 tbsp.
Mustard, Oil,  Salt, Curry leaves

Method :

1. Cook the Potatoes as you do normally, peel and slice them.

2. Heat oil in a Kadai, add Mustard, Curry Leaves and later the chillies.Saute well.

3. Then add the Potatoes and coconut.Saute on a low fire for 2 to 3 mins.

Note :

For almost all Poriyals, I dry grind the grated coconut with 1/2 tsp. of zeera, green chillies and 3 or 4 small onions or an equivalent of sliced Big Onions.This gives a special taste and aroma. Those who like this taste can do so.

Tomato Kichadi

                          Tomato kichadi like Brinjal kichadi and Peerkankkai Kichadi is a gravy for Idli and Dosai,different from the  evergreen Sambar.

Tomato Kichadi

Ingredients   :

Medium size ripe Tomatoes    5
Pasiparuupu ( Moong Dhal )   2 tbsp.
Green chillies  3 to 4
Grated coconut ( optional )   2 tbsp.

For garnishing :

Onion   1
Red chilly  1
Mustard, Urad Dhal, Hing, Salt, Oil

Method :

1.Soak the Pasiparuppu for 15 mins and cook the sliced Tomatoes, chillies and the soaked
  Dhal in a pressure cooker for 2 or 3 whistles.

2. Mash it  when hot, with the coconut using a wooden laddle ( Keerai Mathu ) . If using a
    hand blender or a mixer, let it cool and see that it is not over mashed like a pulp.

3. Heat oil, add mustard, urad dhal, broken red chilly, Hing and the curry leaves.Then add
    the sliced onion, saute well. Mix with the mashed Tomatoes. Add salt and let it simmer
    for 3 mins.The yummy Thakkali Kichadi is ready for Idly and Doasai.

Note :

1. Coconuts are optional but they give a balanced taste.

2. If there is left over cooked Toor Dhal in the fridge, that can be used instead of the
    Moong dhal.Those who are particular about Tamarind, can add carefully an extract of
    thin Tamarind water. We never add Tamarind as the Tomatoes are sour.

 

Curd Semia

                                      Curd Semia is a very delicious dish.Any dinner in our city, Coimbatore will not be complete without this Thayir Semia.
                               As Curd Rice is the last part of the Variety Rice, this Curd Semia goes very well after a course of tiffin items.This can also be taken as a single item at home and the best combination is Coriander / Mint Chutney or any pickle.

Curd Semia

To serve   2

Ingredients :

Vermicelli / Semia    2 cups
Curd   2 cups
Green chillies    2
Ginger    1 small piece
Oil,   Mustard,  Curry Leaves,  Hing
Salt, Coriander Leaves.

For Garnishing :

Dateless green grapes,      Raisins,     Cashew,      Pomegranate seeds.

Method  :

1. For preparing this Curd Semia, It is not necessary to go for expensive branded Semia.
    The local brands are more than enough and as they are pre roasted, no need of roasting
    again. It is not going to give any extra flavour.

2. Boil 4 cups of water with 1 tsp.of oil. Add the Semia and stir well. Take care that it
    does not froth and flow out, which means extra cleaning.The oil helps in keeping the
    shreds separate without sticking to each other.

3. With in 3 mins. the Semia gets cooked. Switch off and pour it in a perforated vessel and
    drain the water.Then hold it under the tap.The flow of water must be thin and the
    Semia must not spill out.This is also an important step in keeping the Semia from being
    sticky.

4. Heat oil, add the mustard and hing, then sliced green chillies, finely chopped ginger,
    curry leaves. Add this  and salt to the cooled Semia. Add the curd little by little to the
    Semia to the the desired consistency, just 3o mins. before serving.Some milk can be
    added, if the curd is sour.The quality of the curd is very important.

5. Garnish with the fried Raisins and cashew. Add the grapes,pomegranates and Coriander
    leaves.

Note :

1. The garnishing with Pomegranates, Green Grapes, Cashews and Raisins depends on the
    stock and preference.Grated coconut can be sauted with the Chillies and mixed.
    It is very important to mix the curd only 15 to 30 mins. before serving. If mixed early,
    it becomes hard and even sour. More curd with milk has to be added again.
 

Coriander ( kothamalli ) Rice

                                Coriander rice is often one among the different Variety Rice in the menu of the auspicious Bangle Ceremony ( Valaikappu Function ) in the Coimbatore city.But the credit of this recipe goes to my friend Ms. Suganthi.This rice is mainly good from the health point of view with less fat.The rice goes well with the Potato or Vazhaikkai Fry.

Kothamalli Rice

Ingredients :

Rice    1 cup.
Cleaned coriander leaves   1 cup.
Green chillies   3 to 4
Grated coconut   2 tbsp
Tamarind   1 small piece.
Garlic   3 pods.
Onion   1
Hing, Salt, Oil, Mustard.

Method :

1. Cook the rice, raw or boiled with little less water than usual quantity, so that the
    grains may be separate but cooked.Chop the onion finely.Soak the tamarind in a tbsp.
    of warm water.

2.Heat  oil in a kadai, add the chillies. when they splutter, add the coriander leaves and
   saute till they shrink. Add the coconut and switch off.After they cool, grind coarsely
   in the mixer with salt and the soaked tamarind.

3. Heat 1 tbsp. oil in the same Kadai, add mustard, curry leaves and Hing. Then add the
    coriander paste and saute on a low fire for 2 mins.

4. Spread the rice in a broad vessel and let it cool.Then mix the coriander paste and the
    salt for the rice. Mix well. A heathy rice free from oil and an alternative for the
    routine Pulao, Briyani, Puliodharai or Coconut rice is ready.


 

Coconut Stew

                                      This is a very popular and a very tasty delicacy from Kerala. Coconuts are available in plenty there and used invariably in almost all the dishes, giving them a unique flavour.This stew is called as Ishtu by the Keralites.This gravy is a good combination for Idiappam and Appam.

                               As such the word and the dish, Stew, I believe must be a legacy left by the Britishers as Potatoes form a part of their meal.Their butlers must have tried a gravy with the potatoes and coconut milk.

                              Sodhi,a special and a favourite gravy of Tirunelveli Saiva Pillai community made from coconut milk is a slightly different version of this Stew.

Ingredients :

Grated coconut    2 cups
Potatoes  4 to 6
Big Onions  3
Green chillies  4

Method :

1. Mix 1 cup of water with 1 cup of the coconut in the mixer and take a thick extract of
   cocnut milk.Repeat this with the other 1 cup of coconut.Put all the used coconuts
   together again the mixer, add 3/4 cup of water and take the extract.So there will be 2
   cups of thick coconut milk and 3/4 cup of thin milk.Slice the onions.

2. Cube the potatoes and slit the chillies. Cook them with little salt and the sliced onions
    in the thin milk for  or 2 whistles in a small pressure cooker.

3. Later add the thick coconut extract ,salt and simmer till it starts frothing like milk. It is
    very important to switch off immediatey. If it is allowed to boil, the coconut milk gets
   diluted.The tasty stew is ready.

Note :

1. Carrot and Beans can also be added. Some people like to season with Cinnamon and
   Cloves. Ginger and garlic paste is sauted with the onions and added by a few people.
   Coriander leaves can also be added in the end. My choice is always the plain coconut
   Stew only with the potatoes, Onions and chillies. I feel in this combination, the flavour
   of the coconut milk is predominating.

Mixed Vegetable Kootu

             Mixed vegetable Kootu is a gravy to be taken as a side dish with rice.The Tamil word Kootu means mixing.All the side dishes in the form of gravy, for rice are called Kootus as the vegetables are cooked and mixed with the ground paste of grated coconut, green chillies and Zeera. This Kootu is less spicy and so it goes well with the spicy Karakuzhambu and also the less spicy Sambar and Rasams.





Mixed Vegeatable Kootu

Ingredients :

Carrot, Beans, Potatoes     250 gms. ( Fresh Peas, Knool khol can also be added )
Moong Dhal / Pasiparuppu    2 tbsp.

For grinding in the mixer :

Grated coconut   3 tbsp.
Zeera   3/4 tsp.
Green Chillies    1 or 2
Small onions ( optional )  3

Method :

1. Soak the dhal for 20 mins.Finely chop the vegetables and cook with the soaked dhal in
    a small pressure cooker for 1 or 2 whistles. After 1 minute, slowly and carefully release
   the pressure and open the lid.This helps in retaining the colour of the vegetables.

2. Add the ground coconut paste, salt to the cooked vegetables and let it boil on medium
   flame for 2 mins. with the stirrings in between.Season with mustard and curry leaves.

Note :

There is no fixed proportion of the vegetables to be used.It depends on the availability
and preference.Potatoes become essential to give the white colour, carrot, the beautiful
red colour and Beans and Peas for green. During the season, Avaraikkai can be used for Beans or along with Beans if we like the taste.