This rice was introduced to me by my sister in law, Shanthi during my visit to Detroit.This rice was packed and taken while going out for a picnic.Be it India or US, the attitude of some or even most of us carrying packed food remains unchanged.
2. Cook the sliced cabbage with little water and salt for 1 or 2 whistles in a small pressure cooker. Release the pressure slowly and carefully so the Cabbage is not overcooked. The cabbage can be cooked in any cooking vessel,if pressure cooking is not preferred.
3. Heat oil in a Kadai,add Mustard,Curry leaves, then the crushed Garlic,later the sliced Onions and salt, if necessary.Add the Chilly Powder and the cooked cabbage. Saute on a medium flame till the raw smell leaves, Instead of Chilly Powder, broken red chillies or sliced green chillies can also be added. Grated coconut can also be added.
4. Allow the rice to cool for a few minutes in a broad vessel. Then mix the cabbage little by little without breaking the rice. Mix 2 tsp.of the powder which gives a spl.flavour and taste. Store the remaining powder in an airtight container.This can be called as the Taste Maker Powder. This Powder is added with Puliodharai.It gives a spl.aroma to the Sambar,if added in the end.
5. Garnish with the roasted Grounnut or Cashew depending on availabiliy and preference.
Thakkalikkai Kichadi has a different taste from the Kichadi made of ripe tomatoes.They seem to be less sour and goes well with tiffin items. The tomatoes must be green in colour.
Thakkalikkai Kichadi
Ingredients :
Raw green tomatoes 7 Onion 1 Pasiparuppu / Moong Dhal 3 tbsp. Grated coconut 3 tbsp. Green chillies 3 to 4 Red chilly 1 Mustard, Oil, Curry leaves
Method :
1. Soak the dhal for 1o mins. and cook with the sliced tomatoes and sliced green chillies in a small pressure cooker for 3 to 4 whistles.
2. If you are mashing it manually using a Stainless Steel Kuzhi Karandi ( cup shaped ladle) mash it, when it is hot as it is easy. If you are using a blender, whip it just for 15 to 20 secs. Take care it is not crushed finely.It can also be mashed with the wooden Keerai Mathu ( also called Paruppu Kadayara Mathu )
3. Heat oil, add Mustard, broken red chillies, Hing and Curry leaves.Then add the sliced onions and saute well.
4. Add the mashed raw tomatoes, salt, coconut and boil on a low fire for 5 mins.The tasty gravy full of fibre is ready to be taken with the Idlis, Doasi etc.
Earlier Noolkol and Turnip were not common in our cooking as my mom and mom in law had not used them. Once when I started cooking, we always enjoyed the taste.Both of them can be used in the mixed veg. Kuruma and also in Sambar.At times,Noolkol may be little hard even if pressure cooked.But Turnip is always soft and has its own taste.
Turnip Poriyal
Ingredients :
Turnip 4 Onion 1 Oil, Mustard, Curry leaves
To grind in the mixer :
Grated coconut 3 tbsp. Zeera 3/4 tsp. Green chillies 1 Small onions 4
Method :
1. Peel off the outer skin of the Turnip, slice and pressure cook for 3 whistles in a small pressur cooker with 1/2 cup water and salt.
2. Heat oil in a Kadai, add Mustard, Curry leaves and then the sliced onions.
3. When the onions turn golden brown, add the cooked Turnip and the ground coconut. Saute on a medium flame for 4 to 5 mins.
Note :
Those who do not like the taste of the ground coconut, can add the grated coconut and red chillies.
Some may react, What a combination of Katharikkai and Potato! But it is a special and a very tasty fry of the Kongu region. The Brinjals, combined with the Potatoes is believed to neutralise the gastric problem caused by the Potatoes.Anyhow, even the children and those who do not like Brinjals will definitely relish this fry, that goes very well with any gravy,prepared for rice.
1. Slice the Brinjals and Potatoes as long pieces and cook in a small pressure cooker with 1/2 cup.of water and 1/2 tsp. of salt for 1 or 2 whistles. Release the pressure slowly and carefully after 1 minute.They can also be cooked in any cooking vessel if you do not like to cook the veg. in a pressure cooker
2. Heat the oil,add Musatrd and Curry leaves.Then add the sliced onions and saute well. 3. Then add the cooked vegetables, salt, Turmeric and Chilly Powder.Mix well and saute well on a low fire till every thing gets mixed well and the raw smell of the powders leave.As the veg. are pre cooked , the last step is easy, fast and better also than directly frying in the oil.
Note :
Those who are very particular of the taste of frying the veg. directly in oil without cooking, can add the vegetables after the onions.
This Katharikkai Thuvaial is a very tasty chutney, full of fibre.It is a unique and special chutney of the Tirunelveli region.
Katharikkai Thuvaial
Ingredients :
Brinjal 4 Urad Dhal 2 tbsp. Oil 2 tbsp. Red chillies 3 or 4 Grated coconut ( optional ) 1 tbsp. Tamarind 1 small piece Salt, Hing, Curry leaves.
Method :
1. Heat little oil in a Kadai and roast the Urad Dhal till they give an aroma.Set aside. Then roast the red chillies.Soak the tamarind in warm water.
2. Heat 2 tbsp. of oil in the Kadai and saute the Brinjals on a medium flame initially and later the flame can be reduced.Add little salt.Saute till the outer skin of the Brinjals shrink and become loose.Switch off and let them cool.Then peel off the outer skin.
3. In the small mixer jar, first powder the Urad Dhal and red chillies coarsely. Then add the coconut, Brinjal, Tamarind, salt and little water. Grind together,not very finely.
4. Transfer to the serving bowl and season with Mustard, Hing and Curry leaves.
1. The rice must be in separate grains but cooked soft.The hot rice can be allowed to cool in a plate after mixing a tsp. of oil.
2. Heat the oil in a Kadai, add the Mustard, Curry leaves and then the sliced onions.Later add the Potatoes and saute till they are almost cooked.A tbsp. of water can be mixed, if desired.
3. Add the salt, Chilly Powder and Turmeric Powder. Stir well on medium flame for 3mins.
4. Add the coconut and saute for 2 mins.
5. Mix with the rice. Roasted ground nuts or cashew can be added for enhanced taste.
1. Cook the Palak and Potatoes in a small pressure cooker just for 1 or 2 whistles. Slowly release the pressure carefully to retain the green colour.
2. Heat 1 tbsp.of oil, add Pattai, Sombu and then the sliced onions. Saute well.Add the GG Paste,Chiily Powder, Coriander Powder, then add finely sliced tomatoes ans saute till they shrink.
3. Add the cooked Keerai, Potato, salt anf the finely ground coconut. Mix well. Allow it to boil on a low fire for 4 to 5 mins.
Note :
If you are very particular about the white colour of the gravy, chilly powder, coriander powder can be avoided. Instead, 1 green chilly and 1 tbsp. of Pottu kadalai can be added with the coconut whili grinding. Those who want to reduce the coconut can also reduce it and add little Pottu Kadalai.
This is a tasty and nutritious Kootu variety, full of iron and Protein.
We always take this Kootu only as a side dish,taken with plain rice mixed Sambar, Rasam, Kuzhambu or any gravy. The Kootu can also be mixed with plain rice, ghee and eaten. Then you have to take it with Appalam or some other side dish.
Grated coconut 3 tbsp. Zeera 3/4 tsp. Green chillies 2 Small onions ( optional )
Method :
1. Soak the Moong Dhal in 1 cup of water for 15 mins. which makes the cooking fast.Cook soaked Dhal and the Keerai in a small pressure cooker just for 1 or 2 whistles. After 1 minute, slowly release the pressure to retain the green colour.
2. Add the ground coconut mixture and salt to the cooked Keerai.Mix well Add little water if necessary.Let it boil on a medium flame for 3 to 4 mins.
3. Season with Mustard and Split Urad Dhal.The healthy Kootu is ready to be taken as a side dish for rice.
