Mangai /Raw Mango and Katharikkai/ Brinjal Kichadi

                    As often written in my earlier posts, Kichadi is a popular gravy for Idli and Dosai among the Saiva Pillai of the Tirunelveli region.There are several kinds of Kichadi like Katharikkai Kichadi, Tomato Kichadi, Peerkkangai Kichadi etc.

 

                    In this Mangai, Katharikkai Kichadi, raw Mangoes are used for the sour taste instead of Tamarind or Tomatoes. This can be prepared during the summer season, when raw Mangoes are available in plenty.

 



Mangai, Katharikkai Kichadi



 

 

Ingredients :

 

Brinjal      8
Small Mango    1
Onion    1
Grated coconut    3 tbsp.
Green chilly    5
Cooked Toor Dhal / Moong Dhal   1/2 cup.

 

For seasoning :

Mustard, Split Urad Dhal, Curry Leaves, Hing.

Oil,   Red Chilly   2 ( broken )

 

Method :

 

1. If there is no stock of cooked Dhal, soak 3 tbsp. of Moong Dhal in hot water
   for 15 minutes.Slice the Brinjal into small cubes.Slice the onion finely. Slice
   the Mango into thin sheets.
2. Cook the Mangoes, Brinjal, Green Chilly and The soaked Dhal for 2 whistles in a small pressure cooker.After the steam subsides, open the lid.When hot, add coconut,salt and mash well. If using a mixer, just blend for 30 seconds.
3. If cooked Dhal is in stock, mix with the gravy. Season with the given ingredients, saute the sliced onion, add to the gravy and simmer for 5 minutes. The Mangai, Katharikkai Kichadi is ready.
 

 

Tomato Curry

                              This Tomato Curry is little different from the Tomato Kuzhambu.This goes very well with plain rice, Idli, Dosai, Appam etc.The credit of the basic concept of this recipe goes to Ms. Revathi Shanmugam, the cookery legend.

Tomato Curry

Ingredients :

Medium size ripe Tomatoes   8
Onion   2
Ginger Garlic Paste   1 tsp.
Chilly Powder   1- 1.5 tsp.
Kadalai Mavu ( Besan Flour )  1 tbsp.
Oil   3 tbsp.
Cummin Seeds  1 tsp.
Fenugreek   0.5 tsp.
Salt, Turmeric Powder, Aniseed

Method :

1. Heat 3 tsp.  of oil, add the Cummin seeds, Fenugreek and then the sliced
   Tomatoes.Saute well with little salt till they shrink.Let them cool.Then grind
   in the mixer.

2. Heat the remaining oil, add the Aniseed( Sombu ) and then the sliced onions.
    Saute well and then add the G. G.Paste.Saute and then add Tomato paste,
    Turmeric Powder,salt and stir well.

3. After 3 - 4 mins. add the Kadalai Mavu mixed with 3 tbsp. of water. Let it boil
    on a low flame and get cooked.More water can be added if needed. Keep on
    stirring on a low flame till the gravy consisteny is reached.Add Coriander
    leaves. The tasty Tomato Gravy is ready.
 

Mint / Pudhina Masala

                 This Pudhina Masala is a different type of gravy with a good taste and flavour for Chppathis, Dosai , Appam etc.

              Usually Mint is used for the Chutney and all types of Masala Rice like Veg. Pulao, Briyani, Tomato Rice etc.

              We all know that Mint is very good for health.This healthy gravy with the Mint is a change from the routine recipes.

Pudhina Masala

Ingredients :

Sliced Carrot, Potatoes, Beans, Peas     2 cups
Onions     2
Tomatoes    2
Oil   3 tbsp. ( Plus optional 1 tsp.Butter / Ghee )
Salt, Jeeragam

To grind in the mixer :

Grated coconut  1/2 cup
Kasakasa   1 tbsp.
Ginger   1 small piece
Garlic   5 - 7 pods
Cloves   3
Cinnamon 1 piece
Green chillies   4
Cashew    6
Cleaned Mint leaves  1 cup

Method :

1.Pressure cook the sliced vegetables in a cooker just for 1 or 2 whistles. Release the
   pressure slowly and carefully after a minute to retain the colour of the vegetables.

2. Grind the Masala in a mixer.

3. Heat the oil and Ghee, add 1 tsp. of Cummin ( Jeeragam ). Then add the finely
   chopped onions and saute till they turn brown.Add little salt.

4. Add the finely chopped tomatoes and saute well till they shrink.

5.Add the ground masala with little water and stir on a low fire for 2 to 3 minutes.

6. Add the cooked vegetables, salt to taste and water to the required gravy consistency.
    Simmer on a low flame for 5 mins. Switch off. A tasty and healthy Mint Gravy is ready.

Note :

Oil can be reduced.Cashew can be done away with the Pottu Kadalai. But oil, ghee and cashew are the real taste makers along with the Masala and Pudhina leaves.


 

Cabbage Sodhi / Stew

                 Cabbage Sodhi, is a title, I remember reading in a magazine, a year back.But the ingredients and the method are my own, a combination of our Thengai Sodhi and the Kerala delicacy, Coconut Stew.

            This stew is totally free from oil and that can neutralise the cholestral content of the coconut. This cabbage and coconut gravy goes well with all the tiffin items like Dosai, Idli, Chappathi, Idiappam, Appam etc.

            This is a different kind of recipe with the Cabbage and also can be tried when there is a store of Cabbage.To speak the truth,the recipe was tried by me with the Cabbage left in the fridge for more than 10 days.But the dish was perfect.



Cabbage Sodhi

To serve :

Ingredients :

Cabbage   1 medium size
Moong dhal   1/2 cup
Onion    1
Tomato 1
Green chillies   3
Ginger    1 small piece
Grated coconut    1 cup
Cashew nuts    8
Kasakasa     3 tsp.
Salt.
Oil

Method :

1. Soak the Moong Dhal for 20 mins. Slice the Cabbage but not very fine.Slice the onions
    and the tomato.

2. Heat little oil and saute the sliced chillies and Ginger. Let them cool.

3. Soak the Kasakasa and Cashew nuts in warm water and grind them to a fine paste with
    the sauteed chillies and ginger.

4. Pressure cook the soaked Moong Dhal, Cabbage, sliced Onion,tomato and the Garlic for
    1 or 2 whistles in a small cooker with little salt.The Dhal must be well cooked but the
    pieces of Cabbage must be visible. 

5. Add the coconut paste,salt to the cooked Cabbage and let them simmer for 5 mins.
    Add coriande leaves and switch off.A tasty stew to  be relished by the young and the
    old is ready.

Note :

An extract of coconut milk can also be taken from the grated coconut, Cashew and kaskasa and added. The sauteed green chillies and ginger can be ground separately in the mixer and added. That gives a differnt taste.Both ways can be tried and tasted according to our convenience and taste.

 

Thakkalikkai / Raw Tomato Kichadi

                              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.
     
   

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.

 

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.

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.

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.









 

Poori Potato Masala I

                                                 This Potato Masala for Poori is a revised version of the Potato Masala  we used to make earlier,in the traditional way,in which, tomatoes and chilly powder were not added.This is the restaurant way of making the Poori Masala.
                                       This Masala  can also be used for masala dosais.
                                 


Poori Potato Masala


Ingredients :

Medium Size Potatoes            5
Medium size Tomato             1
Onion                              2
Green chilly        2
Chilly Powder            1 tsp.
Kadalai paruppu   ( Split channa dhal )   2 tsp.
Channa Dhal Flour        1 tbsp. 
Mustard,   Split Urad dhal,   Curry leaves,  Coriander leaves.


Method :

1. Pressure cook the potatoes, peal and slice them.

2. Slice the onions lengthwise and chop the chillies and tomatoes.

3. Heat 1 tbsp. of oil, add the mustard, split urad dhal, channa dhal , the curry leaves
    and later the onions and the chillies.. Then add the tomatoes and a little salt.

4. When the tomatoes start shrinking, add the turmeric powder and the chilly powder.

5. Saute well. Mix the channa dhal and salt in 2 cups of water and add it to the onions
    and tomatoes.Stir continuously that no lumps are formed.Allow the dhal to get cooked
    for 2 to 3 mins.

6. Then add the sliced potatoes and simmer for 3 mins. Once a thick consistency is
    reached, add the coriander leaves and switch off. The hot and tasty Potato Masala is
    ready.

Note :

1. Channa Dhal flour can be avoided, if not preferred.Instead, one  cooked potato can be
    mashed and added for thickening.

2. Some people have a notion that adding channa dhal flour for thickening is something
    cheap to be shunned.It is not so. Adding a little channa dhal does not spoil the taste.
    It actually enhances the taste and thickens the gravy.

3. See that the split channa dhal, added with the mustard are roasted well. Otherwise
    they may be felt hard while eating.

4. Powdered Pottu Kadalai can also be used instead of Channa dhal flour.That also tastes
    good.
 
5. One carrot, finely chopped can also be added along with the onions.That carrot
    contributes to the nutrition and presentation.We can see finely chopped carrot in the
    Poori Masala in some restaurants.

 

Idli Sambar

                                      Initially,my idea was to post my recipes and recollections in the same blog.Several titles linking both, occurred in my mind, only to be rejected.READ AND COOK was the title with which I started.The blog address readrelaxrejoice seemed to be long.KARS KITCHEN,the name,being a part of our community,with the intention of helping our Saiva Pillai youth replaced the first title.Finally an " enlightenment" made me honour my efforts and name. This is the history of my blog name and address, PONNI'S KITCHEN
                                     The recipe of this hotel idli sambar, a hit always with idlies and all dosais,I came to know from a neighbour and relative,Tmt.Velammal in Madurai.She is no more and I dedicate this recipe to her.The great secret of this delicious sambar is to cook the onion along with the dhal,she observed from a cook during a marriage.

Idli Sambhar

Ingredients:

Toor Dhal : 1 cup.
Sambar onions : 2 cups
Carrot : 1
Potato :1
Beans : 6
Drumstick : 1
Tomatoes : 2
Tamarind : goosebury size
Green chillies : 8
Salt : 1 1/2 tsp
Turmeric : 1/4 tsp.
Asafoetida : 1 pinch
Sambar powder : 1tsp
Cooking oil : 2 tsp.
For seasoning:
Mustard : 1/2 tsp
Urad dhal : 1/4 tsp
Red chillies : 3
Curry leaves and coriader leaves

Method
1.Cut the onions,carrot,beans ,drumstick,tomatoes and potato.Slit the chillies.Soak the tamarind in warm water.

2.Cook the dhal with the onion,chillies,tomatoes and potato in a pressure cooker.if you are very particular about sauting the onions in oil,do so and cook with dhal and the other veg.,tomatoes and chillies.Only cooking the onion with the dhal gives the good taste,something very spl. about idli sambar.

3.If the drumsticks are cooked in the pressure along with the toor dhal,they may split and get over cooked.They can be cooked separately with a little salt and a little water in a pressure cooker.Even before the hissing starts,switch off the flame.Open the cooker with in a few mins. and keep the cooked drumsticks aside.Then cook the dhal and the other things.Orelse,when the dhal is getting cooked in the cooker,the drumsticks can be cooked in a vessel with a little salt and water, in the other stove.

4.Add the water extracted from tamarind,salt ,turmeric powder,asafoetida ,cooked drumsticks and sambar powder to the pressure cooked dhal.Stir well ,adding some water to make it to the required sambar consistency and allow to boil on medium flame.Close with the lid,leaving a small gap.Stir in between and let it boil for 10 mins.

5.Season with the mustard,urad dhal,broken red chillies and curry leaves.Add coriander leaves.A little sugar or jaggery can be mixed for the unique taste.
Note:
Time: 20 mins.
To serve : 4 to 5 persons.
With such tasty idli sambar,the idlies will disappear in no time.
Big onions can also be used if small sambar onions are not available
Roasted and powdered coriander seeds,channa dhal and fenugreek can be added in the end apart from the sambar powder for enhanced flavour.The ingredients and the measurements will be posted later under " Masala Powder"