Puliodharai

           Puliodharai, my mom in law is an expert in making this Puliodharai,may be,her hometown happens to be Srivilliputhur, the seat of the famous Andal Temple and Puliodharai the evergreen Thaligai of the Perumal Temples.

        The real taste maker of this Puliodharai is the powder of the roasted Coriander Seeds, Fenugreek, red Chilly, Channa Dhal, Pepper and Hing.

Puliodharai

Ingredients :

Rice  2 cups.
Tamarind   1 lemon size
Gingelly Oil   5 tbsp.
Salt, Turmeric Powder
Roasted Groundnut / Salted Cashew

For tempering :

Mustard, Hing
Channa Dhal / Kadalai Paruppu  2 tbsp.
Red Chilly   10
Curry Leaves.

For dry roasting and powdering :

Red Chilly  2
Coriander Seeds   3 tbsp.
Channa Dhal  1 tbsp.
Pepper ( optional ) 1 tsp.
Fenugreek   1 tsp.
Hing

Method :

1. Soak the tamarind in water and take 2 cups of thick tamarind water.

2. Dry roast the given ingredients, stirring continuously till an aroma comes from the roasted Coriander seeds. Take care that they do not get burnt. Fenugreek can be added even in the middle. After they cool, powder in a mixer.

3. Heat the oil in a Kadai and add the ingredients for tempering. After the Mustard cracks, add the Tamarind water,Turmeric Powder and salt.Let it boil on a medium flame till it becomes thick.Add the powder and mix well.The consistency must be like a paste.This can be prepared in advance and can be stored.

The powder is added by some only in the end after mixing the paste with rice. They feel that it gives the final aroma.

4. Cook rice with less water than, normally added, so that the rice does not stick to each other.As soon as the pressure subsides, open the cooker and spread the rice in a tray, mixing 1 tbsp. of Gingelly Oil. Let it cool.

5. Mix the Tamarind paste, check the taste in between and if the taste is perfect, you can stop adding the paste and store it for an other day for a small quantity of rice.Garnish with the nuts.


Note :

The paste can be prepared at least for 4 cups of rice and stored. It is very convenient. Our own preparation is excellent than even the reputed brands.

My mom in law does not add Pepper. But in the Iyengar Puliodharai, Pepper and Black sesame are also added with the roasting ingredients.

Gingelly Oil is the main taste maker and it is better not to compromise.

This paste can also be mixed with Aval and Tamarind Aval can be prepared.

I always have the roasted ingredients ready at  home as the Taste Maker Powder so the paste is made easily.

Nellikkai / Gooseberry Rice

Nellikkai Rice

                 



              Honestly speaking, Nellikkai Rice was just tried by me as there was a stock of Nellikkai. It turned out be very tasty.It is now being prepared often, needless to say, because of the nutritious value of Nellikkai.

Ingredients :



Rice   1 cup.
Medium size Nellikkai   4
Grated coconut    2 tbsp.
Green chilly    4
Oil,  Salt , Hing
Mustard, Split Urad Dhal , Curry Leaves.
Channa Dhal   1 tbsp.


Method :

1. Pressure cook rice with less water than usual.Let it cool on a plate with 1 tsp.
    of oil mixed.

2. Heat 2 tbsp. of oil in a Tawa, add Mustard, Split Urad Dhal, Hing, 
    Curry leaves, then the Channa Dhal and the broken or sliced Chilly.

3. Then add the grated Nellikkai and the coconut and salt. Stir on medium 
    flame for 3 - 5 minutes.Switch off.

4. Mix well with the rice. Add fried cashew or ground nut. the nutritious Nellikkai
    Rice is ready.

Vegetable / Chinese Fried Rice

                                    This recipe was passed on to me by my daughter.This is nothing but cooking the rice and the vegetables separately and blending together.This can be an alternative for the Pulao or Briyani.

Fried Rice

Ingredients :

Basmathi Rice   1 cup.
Carrot    2
Beans    10
Shredded Cabbage   1 cup
Peas   0.5 cup
Onion  1
Sliced Capsicum   0.5 cup
Sliced Garlic   1 tbsp.
Pepper Powder   1 tbsp.
Soya Sauce   1 tbsp.
Chilly Sauce  t tbsp.
Tomato Sauce   1 tbsp.
Spring Onions- White part   1 tbsp.
Spring Onion   - Green Part 1 tbsp.
Olive Oil     2 tbsp.
Salt

Method :

1. Cook Basmathi Rice with 2 cups of water and 2 tsp. of oil so that the rice 
    particles are separate. Spread on a plate and let it to cool.

2.Cut all the vegetables and Onion lengthwise and this is very important for any
   Chinese item.

3. Heat the remaining Olive oil, add the Onion and Garlic. Saute well. Then add 
    all the vegetables and salt. Saute well on high flame. The vegetables must 
   get cooked and also must be crunchy.

4. Add the white part of the Spring Onion, Pepper Powder and all the Sauces.
    Mix well and it is very important that the Sauces get absorbed by all the 
    vegetables.

5. Then mix the rice and blend well with the vegetables.Decorate with the green
    part of the spring Onion.The Chinse Fried rice is ready.

The salt, Pepper Powder and the Sauces can be altered to our taste.

Ghee Rice

                              The recipe of this Ghee Rice was passed on to me by one of my friends, who has a lot of coconut trees at home. She prepares this rice often from the coconut milk. It is also very much liked by all and easy to pack.

Ingredients :

Basmathi Rice   1 cup.
Onion   1
Green Chillies   3- 4
Ghee   2 tbsp.
Oil    1 tbsp.
Ginger, Garlic Paste( optional)   1/2 tsp.
Carrot, Beans, Cauliflower, Peas  ( all veg. optional)  1 cup
Coconut Milk   2 cup
Cashew   1 tbsp.
Cinnamon, Cloves, Cardamom, Bay Leaf, Coriander Leaves.

Method :

1. Take 1 cup of grated coconut and take 2 extracts of milk by adding 1 cup of water, each time. sThe coconut milk must be 2 cups.

2. Soak the rice in water for 15 mins.

3. Heat the Ghee and oil in a small cooker, add the Bay Leaf, Cinnamon, Cloves
and Cardamom. Add the onions and sauté well. Add The Ginger, Garlic Paste. Saute.

4. Then add the vegetables and salt. Saute. Add the Rice and stir well.

Adding Ginger, Garlic Paste and vegetables for Ghee Rice is purely optional.

5. Add the coconut milk and salt. Mix well. Close the lid. Reduce the flame after 2 whistles and simmer for 3 mins. Open, mix the Coriander leaves and the roasted cashew.The tasty Ghee Rice is ready.

Narthangai Rice

                                          Narthangai Rice ! Eyebrows may be raised as Northangai means nothing but Pickles.This is similar to Lemon Rice and the credit of this recipe goes to my sister in law in Madurai.She also makes Cool Drinking juice from it.That is yet to be tried by me.

Narthangai Rice

Ingredients :

Narthangai    1
Cooked Rice   1 cup.
Green Chillies / Red Chillies  2 - 3
Channa Dhal   1 tbsp.
Salt, Turmeric Powder
Oil   2 tbsp.
Mustard, Curry Leaves.
Cashew /  Ground Nut

Method :

1. Soak the Channa Dhal for 10 mins. and drain the water.This makes the Dhal soft when
    added the rice. 

2.Cool the rice in a shallow bowl by spreading it.

3. Heat oil, add Mustard, Curry leaves and later the Channa Dhal. When it starts turning
    red, add the Turmeric Powder, broken chillies and salt. Mix well and switch off after a
    minute.Add to the rice.

4. Squeeze the juice from the Narthangai and mix with the rice. Add fried Cashew or
    Ground Nut for enriched taste. Mix well. The special Variety rice is ready to eat.

Cabbage Rice

 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.

Cabbage Rice

Ingredients :

Rice    1 cup.
Cabbage    400 gms ( approx.)
Onion   2
Garlic    5 pods
Chilly Powder  1 tsp.
Oil     2 tbsp.
Mustard, Salt, Curry leaves.

To dry roast and powder in the mixer :

Channa Dhal  2 tsp.
Coriander seeds   6 tsp.
Fenugreek    1/2 tsp.
Hing

Method :

1. Cook the rice. The grains must be separate.

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.

Potato Coconut Rice

                 Potato Coconut Rice was just tried by me and it turned out to be good.
This Variety Rice is a modification of the routine Coconut Rice .

            The children also relish this as Potatoes are always their favourite, making this, a wonderful lunch box recipe.




Potato Coconut Rice

Ingredients :

Cooked Rice   1 cup
Sliced Potatoes  1/2 cup
Onion   1
Grated coconut  1/2 cup.
Chilly Powder    1 tsp.
Oil     2 tbsp.
Salt, Mustard,Turmeric Powder,  Curry leaves.
Roasted ground nuts / Cashew Nuts.

Method :

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.

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.


 

Uzhundham Paruppu Sadham

                         Uzhundham Paruppu Sadham, again is a rice variety, prepared at least once or twice in a month, preferably, on the days of oil bath, by the people of the southern districts of Tamil Nadu. The reason behind is Uzundham Paruppu, a rich source of protein, in turn, is a source of strength to our body.

                    In my mother's house, we prepare this variety using black gram dhal as we like that taste. Moving to Chennai, in late 1970s, black gram, not easily available at all stores in Chennai,black gram dhal would always find a place in my mother's baggage, returning after a visit to Tirunelveli or Coimbatore.Now, the world being a global village, both my daughter and daughter in law, living in two opposite directions of the world, prepare this Uzhundham Paruppu and Kurunai Dosai, as black gram dhal is easliy available at their places.

               My mother in law and some of the relatives use white whole gram or the Urad Dhal ( Vellai Paruppu ).Any rice, raw or boiled can be used.The picture displayed is white as I use Vellai Paruppu.

              Ellu ( Sesame ) Thuvaial is the best combination for this rice. The rice has to be mixed with Ellu Thuvaial and  Gingelly oil and eaten with Vathal or Appalam or  Vellam.Some people relish this rice with  Avial.For the second serving, this rice can be mixed with curd and taken with the Ellu Thuvaial.A full and healthy meal is over.

Uzhundham Paruppu Sadham

Ingredients :

Raw or Boiled Rice  1 cup.
Urad dhal or Vellai Muzhu Uzhundu  or Black Dhal  1/4 cup.
Grated coconut 2 tbsp.
Salt

Method :

1.Cook rice with the Dhal, salt and grated coconut. Add water as you do normally. Mostly
   we add 3 cups of water for 1 cup of rice.Add 1/2 cup of water for the 1/4 cup of
   Uzhundhu. Totally add 3 1/2 cups of water and pressure cook. The water can be
   adjusted according to the rice we use.

A different type of variety rice,healthy and oil free 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.
   




 

Thuvaramparuppu Sadham

                     This rice is a simplified version of our Kuttanchoru without vegetables.But the aroma and the taste remains the same.This is a special rice variety of all the communities
in the Tirunelveli region.




Thuvaramparuppu Sadham




Ingredients :

Rice                  1 cup.
Thuvaram paruppu or Toor Dhal    1/4 cup.
Tamarind             1 gooseberry size
Green chilly 1
Small onions     10
Grated coconut      1/2 cup.
Salt, Hing, Turmeric Powder.
Oil, mustard, split urad dhal, curry leaves

To grind in the mixi :

Red chilly            2
Small onions        8
Garlic pod            4
Zeera                  1 tsp.

Method :

1. Coarsely grind the given ingredients in the mixi.

2. Soak the tamarind water in warm water and take two cups of extract.

3. Wash the rice and the dhal.

4. Heat 1 tbsp.of oil in a 3 lit. pressure cooker, add mustard, split urad dhal, curry leaves
    hing.Add the small onions and green chilly and saute well till they turn brown.

5. Add 1 1/2 cups of water and 2 cups of tamarind extract.

6. When the water boils, add the rice, dhal, turmeric powder,salt, ground paste, coconut
    and stir well.Just place the lid on the top of the cooker with a gap.

7. When the water starts boiling, close the lid, checking the vent.

8. Place the weight immediately after the steam starts coming out.

9.After 4 whistles, reduce the flame and switch off after 5 minutes.

10.After the steam subsides, open the lid.If there is a little water on the top,don't panic.

11. Mix well and the tasty paruppu sadham is ready.The more tastier, the more cooler.

12.This rice is very much recommended for picnics as the taste is enhanced with time.

Note :

1. It is better to use boiled rice.

2. Onions and garlic are the real makers. So they can't be avoided.

3. It can also be cooked without a pressure cooker.

4. One tomato can be added, reducing a little tamarind.
    
 

Tomato Rice

                                     Tomato Rice has slight variations in each recipe and even our family members cook to their  taste.I myself do not remember doing it in the same way always.
At times, the spices like cinnamon, cloves etc.are just added to the oil.Some times, they are ground in the mixi.Next time,I add, if found in the fridge, mint leaves and coriander leaves ground in the mixi with the spices.Coconut milk is added at times.
                                    The tomato rice made by my younger sister in law is a hit always
and she always sticks to the same method.
                                    The recipe ,documented by me is common.

Ingredients :

Raw  Rice or Basmati Rice or Geeraga Samba              1 cup
Fairly large tomatoes     2
Big Onion    1
Oil        2 tbsp.
Ghee    1 tbsp.

To grind in the mixi :

Ginger Garlic paste   1 tbsp. or 1 small piece of ginger and 5 pods of garlic.
Red chilly or Green Chilly    3 
Cardamom, Cinnamon, Cloves

Method :

1. Cook 1 cup of rice with 2 cups of water.The grains should be separate.

2. Heat oil and ghee,add the finely sliced onion, a little salt and saute well.

3. Then add the ground paste and stir well well for 5 mins.

4. Add the finely sliced tomatoes, turmeric powder and required salt.

5. Mix well and saute on low fire for 5 mins. 

6. Spread the rice in a bowl.Let it cool, then mix the tomato paste with it. 

Notes :

1. At times ,after preparing the gravy, I add it to the rice and cook together.

2. If the gravy is added and cooked in the electric rice cooker,more water
    can be added and the taste is also good.It never gets over cooked.It
    can be set and we can do other work. We can even go out.

3. 1 tsp.of Garam Masala and 1/2 cup of coconut milk instead of water can
    enhance the taste.                      

Kootan Choru- Vegetable and Dhal Rice

                                    This is a very special rice variety of the Tirunelveli region.Kootan  means mixture and Choru means rice.So it is a mixed rice with dhal and vegetables.Raw Mangoes, drumsticks, drumstick leaves, small onions, garlic and zeera are the real taste makers of this variety rice. Seasoning this with the onion vadagam along with the mustard gives an aromatic taste.
                                This Kootan Choru has a unique taste and often it is preferred to be taken during picnics because the taste gets enriched after 3 or 4 hours.
                               
                                           

Kootan Choru

                                                       

Ingredients  :

Rice               1 cup
Toor Dhal              1/4 cup
Drumstick                 1
Raw Mango     1( small size )
Brinjal , Raw Banana, carrot, Potato
Kothavarangai ( cluster beans )  / Beans / Avarakkai
Drumstick Leaves,    Arakeerai
Peas / Butter beans ( if available )
Tamarind            Lemon size
Small onions       15
Grated coconut    1/2 cup
Salt , Turmeric Powder,  Hing

To Temper  :

Gingelly Oil ( preferably )             1 tbsp.
Mustard , Urad dhal, Curry Leaves.

To  grind in the mixi :

Small onions       12
Jeera                   2 tsp.
Red chilly             4
Garlic Pods         8

Method :

1. Pressure cook the dhal and grind the given ingredients in a mixi.Soak the tamarind in water.

2. Boil 3 cups of water in a pressure pan and add the chopped greens ( Keerai ) and stir well.

3. Then add the vegetables chopped lengthwise ,add little salt for the vegetables.Mix well.

4. Add turmeric powder and after 5 minutes, add rice and the cooked dhal.  Mix well.

5.After 5 minutes, add 1 cup of tamarind water, salt, hing and the masala ground in the mixi.

6. Stir well to avoid burning or sticking the the bottom. The flame can be reduced.

7. When the water is absorbed almost, add the grated coconut and stir well.

8.Season with mustard, urad dhal and curry leaves. Mix well, close the cooker and place the weight.

9.Once the cooker is closed, keep it on sim. for 5 minutes and switch off.

10. Open the lid after 15 minutes and there may be a thin layer of water on the top.No need to panic.

11. Stir well from top to bottom and the water disappears. The delicious Kootn Choru is ready.

Notes :

1. If 1or 2 vegetables like brinjal and raw banana is not available, it is O.K.Parboiled rice is good.

2. Drumstick, drumstick leaves, Potato, carrot, one green coloured  vegetable, that is Kotthavarankkai or Beans or Avarakkai and, raw mago are absolutely essential.For 1 cup of rice, 1 or 2 of each kind of vegetable is enough.

3. Some people pressure cook all things together. Then the vegetables become mashy and the drumsticks  split.So I close the cooker in the end and keep it on sim.

4. Nowdays, at times, when they feel like eating kootan Choru, some people use tomatoes for mango and big onions for small onions, if raw mango and small onions are not available.The taste is O.K.

5.Onion vadagams, made of small onions, urad dhal batter etc, is special of Tirunelveli.

Raw Mango Rice

          Summer is special to us, despite the hot temperature, as we get mango fruits and raw mango in plenty in summer.Using the raw mango, we can prepare a variety of pickles, chutney rice ,gravy etc.
        My mother in law is an expert in making this mangai, thengai rice, puliodharai etc.Following her recipe, I too prepare this rice when raw mango is available.This rice goes well with pappad or  potato or raw banana fry.

Ingredients :

Rice                          1 cup
Medium Size Mango    1
Grated coconut           1 cup
Salt                           2 tsp

To temper :

Oil                2 tbsp
Mustard          1/2 tsp
Split Urad Dhal           1/2 tsp
Channa Dhal           1 tbsp
Red chillies               4
Hing,  Curry Leaves
Roasted Peanuts / Roasted cashew nuts

Method :

1.Cook the rice by adding  water a little less than the usual.

2.Spread it as it is hot, in a wide vessel that will be convenient for mixing.Let it cool for some time.
3.Peal the mango and grate it.
4.Heat oil and add the ingredients under " to temper ",except the nuts.
5.When the channa dhal turns brown, add the grated coconut, grated mango and salt.
6.Stir continuously on high flame for 2 to 3 minutes and on low flame for 5 to 7 minutes.
7.Remove from the flame and mix well with rice.Add the roasted peanuts or cashew nuts.
8.The tasty thengai, mangai rice is ready.

Notes :

• The quantity of the grated mango, salt and chilly can be altered according to our taste and the sourness of the mango.
• Adding coconut is optional.If coconut is not used, reduce the quantity of the mango also.Otherwise the rice may be very soar.