Thengai, Mangai Pattani Sundal

     Today is the second day of Navarathiri .

                     The Neivedhiyam was the common but tasty Pattani Sundal.Today I used white Peas.

                                                   

Thegai, Mangai Pattani Sundal

                                                          



Ingredients :

Dried White or Green Peas    1 cup
Finely sliced Mango    1 or 2 tbsp.
Grated coconut    2 tbsp.
Red chilly    2
Salt, Oil, Mustard, Split Urad Dhal, Curry Leaves.

Method :

1. Soak the Peas for 5 hrs. and pressure cook without adding salt.

2. The Peas should be cooked well but not over cooked.

3. Heat 2 tsp. of oil, add mustard, urad dhal, broken red chillies and curry leaves.

4. After the mustard splitters, add the mango and saute for 2 to 3 mins.

5.Then add the cooked Peas, salt and stir  well for 5 mins on a medium flame.

6. Then add the grated coconut and stir well for 2mins. Switch off.

Sweet Thattapayaru Sundal

                                    Today is the first day of Navarathiri. Kolu is not displayed by me. Yet some elaborate poojas are done by me during the nine days for Durga, Lakshmi and Saraswathi.Thambulams are distributed to a few friends and relatives on the day of Saraswathi Pooja.
                                   Sweet Sundal is prepared by me for Neivedhiyam on the starting day.
         
                                           

Sweet Thattapayaru Sundal

Ingredients :

Thattapayaru                 1 cup
Powdered Jaggery        1 cup
Grated coconut            3 tbsp.

Method :

1.Soak the Payaru for 5 hours and pressure cook till they are soft .Do not add much water.

2. Heat 1/2 cup of water and let the jaggery dissolves.Then filter the impurities and make
    a thick syrup.If the syrup is taken in a spoon and dropped in water,it can be made into
    a small ball.

3. Then add the coconut and cooked Payaru. Mix well.

4. Let it simmer for 3 to 5 mins. Switch off. The sweet and tasty Thattapayaru Sundal is
    ready for Devi.






























 

Idiappam

                              Idiappam was always a nightmare for me, in spite of my several years of cooking.
                        Sevai, I can make with ease using the three legged Sevai Nazhi. In my mother's house,even before 30 years,we started using the Sevai Nazhi and we could prepare it easily in large quantities to be taken as the single item at night.
                          My mother in law prepares Idiappam using the roasted rice flour and the Murukku mould with the Oma Podi Chillu, as an evening tiffin. Some of my relatives also say it is comfortable if the dough is loose.But I could never succeed.
                    Honestly, by trial and error, I arrived at a measurement and now preparing the Idiappam with the Murukku mould is a child's play. 
                    Idiappam can be taken with Potato Stew, Veg. Kuruma, Coconut Milk etc.
It can also be made as Lemon Idiappam, Puli Idiappam, Sweet Idiappam etc.
                                  

Idiappam

                                         

Ingredients  :

Roasted Rice Flour    1 cup
Water          2 cups.
Salt, Oil

Method :

1. Mix 1 tsp.of salt with the rice flour.

2. Boil 2 cups of water. This is the important step. The ratio of the flour and water is 1:2.

3. Let the water boil well.Very important.Then add the water to the rice flour and mix
    well using a spoon as the water is hot.

4. Even if the dough seems to be loose, don't panic. It will absorb the water as it is a dry
    roasted flour.

5.Using the Murukku Mould with the disc of small holes used for Oma Podi or any exclusive
   Idiappa Mould, press in the shape of iddlies or as a whole in the greased Idly plates.

6. Steam cook for 8 to 10 mins. Take with Stew or Kuruma or Coconut milk.

Note :

1.The rice flour mentioned is roasted. That is raw rice has to be soaked for 1 hour and the water is to be drained completely. Then the rice is to be spread on a piece of cloth and dried in shade for nearly 1 hour.

2. It should be dry but partly wet.Then the rice must be powdered finely in a mixi if the quantity is less. If the quantity of rice is more,it has to ground in the flour mill in the machine meant for powdering  wet rice.

3. The flour has to be roasted immediately in a kadai, seived and can be stored even for 3 months.

4. Ready to use branded Idiappam Flour is also available in the stores.That can also be used.

                       

Cabbage Poriyal

                           Cabbage Poriyal is a common side dish for rice.But there are 2 or 3 ways of preparing it with slight variations.This is documented for the beginners and my children.
                      This Poriyal, being less spicy, goes well with the spicy Karakuzhampus.
                                                 

Cabbage Poriyal

Ingredients :

Cabbage                1 medium size ( 300 gms. )
Moong Dhal / Pasi Paruppu        3 tbsp.
Grated coconut           2 tbsp.
Green or Red chillies    2
Oil, Salt, mustard, Urad dhal, Curry Leaves.

Method :

1. Finely slice the cabbage and split the green chillies.

2. Wash it and put it in 2 or 3 lit. cooker. Wash the Pasi Paruppu and scatter it above the
    cabbage.Add 1/2 cup of water and close the lid after checking the vent.

3. As the water added is less, the weight can be placed immediately after checking it also
    to be free from dust.

4. It is very important to keep vigil and see that the sound comes out.

5. The whistle comes within 2 to 3 mins. and switch off after 1 or 2 whistles depending
    on how long your cooker retains the steam.I always switch off after a single whistle
    using a 2 lit. cooker, my first love in the kitchen.

   If a mini cooker is not available,cook the dhal with water in a container and then add
    the cabbage. The veg. should become soft and the dhal should not loose shape,whether
    pressure  cooked or cooked outside.

6. Heat oil in a Kadai, add mustard, urad dhal,chillies  and curry leaves.

7. Once the mustard cracks, add the cabbage and dhal without discarding the water.

8. Add salt and fry till the water is absorbed, may be for 3 to 4 mins.

9. Add the grated coconut and switch off after a minute.The hot and protein rich Porial
    is ready.

Vendaikkai / Lady's Finger kootu

                          Vendaikkai Kootu is a tasty side dish for rice and the buttermilk and raw coconut oil added gives a unique taste.


 

Vendaikkai Kootu

                                    
Ingredients :

Vedaikkai-  Medium size  20 ( about 200 - 250 gms.)
Big Onion    1
Thick Butter milk   1/2 cup
Cooked Toor Dhal   1/2 cup.
Coconut oil      1  tbsp.


To grind in the mixi :

Grated coconut         1/2 cup.
Zeera              3/4 tsp.
Green chillies  2
Sliced small onion or Big onion ( optional )    1 tsp.

To temper :

Oil             2 tbsp.
Mustard, Split urad dhal, Curry leaves.

Method :

1.Heat 2 tbsp oil in a tawa, add mustard, split urad dhal and curry leaves.
  
2. Next add the sliced  onion and saute till they turn brown.

3. Then add the sliced Vendaikkai and keep on frying till they become soft.

4. Grind the given ingredients in the mixi with a little water.

5. Add salt and the ground coconut paste to the Vendaikkai and mix well.

6. Add 1/2 cup of water and let it simmer for 5 mins.

7. Then add the cooked toor dhal and buttermilk and the coconut oil.

8. Switch off after a minute.The tasty Vendaikkai kootu is ready.

 

Pagarkai / Bittergourd Pitlai

                      This Pitlai is a semi solid gravy and it can be used either as a side dish or as a gravy for rice according to our preference.
                                                     

Pagarkai / Bittergourd Pitlai
 

Ingredients :

Medium size Bittergourd   3
Big Onion            1
Tamarind            1 small lemon size
Cooked Toor Dhal          1/2 cup.

To saute and grind in the mixi :

Red chillies            4
Channa dhal           2 tsp.
Coriander seeds      1 tbsp.
Grated coconut         4 tbsp.

To Temper :

Oil, Mustard, Split Urad dhal, curry leaves

Method :

1. Soak tamarind in warm water and take 1 cup of tamarind extract.

2. Heat 2 tsp. of oil in a tawa and saute the ingredients except the coconut.
    When the coriander seeds turn red and start giving an aroma,transfer them to a plate
    and let them cool.Then grind them in a mixi with the coconut, not very fine.

3. Heat 2 tbsp. oil in the same tawa, add mustard,urad dhal and curry leaves.Then add
    the finely sliced onion and saute.When they turn brown,add the sliced bittergourd.

4. Keep on stirring well to avoid burning.When they are half cooked, add salt, hing and
    a cup of water and the ground paste.Let it simmer for 5 mins.

5. Then add the tamarind extract and mix well.Let it simmer on a low fire for 5 mins.

6. Then add the cooked toor dhal and mix well.After  5 to 7 mins. the consistency
    becomes a semi solid and then switch off.The hot and tasty Pagarkai Pitlai is ready.
 

Beetroot Chutney

                        This chutney was demonstrated to me by my Chinna Mamiar ( meaning Junior MIL ) who is an all rounder and above all a very good human being.
                    This chutney, people may at once assume to be sweet because of the Beetroot.Equal quantity of coriander leaves neutralises the sweetness and makes it healthy and tasty. This chutney goes well with every thing.

                                            

 

Beetroot Chutney

Ingredients :
                                         
Grated Beetroot      1 cup
Chopped and cleaned coriander leaves   1 cup
Grated coconut       1 cup
Green chilly            4
Tamarind                1 small piece ( marble size )
Salt,   Hing,   Mustard,   oil
Roasted and coarsely powdered urad dhal ( optional )  1 tbsp.

Method :

1. Heat oil and add mustard and Hing. After the mustard splutters, transfer to a bowl.

2. Heat again oil in the same tawa, add chillies and then the coriander leaves and saute
    well. Then add the beetroot and saute.

3. After 3 mins. add the coconut and switch off after 2 mins.

4. Soak tamarind in 2 tbsp. of warm water.

5. After 10 mins. grind all the ingredients in a mixi with salt and tranfer to the bowl.

6. The tasty and colourful chutney with more fibre and nutrients is ready.

Note :

1.Adding roasted and powdered urad dhal helps to eliminate the slimy texture of the
   chutney and enhances the taste, if added to coriander or mint chutney.

2. I always roast 1 cup of urad dhal in 1 tsp. of oil till it turns brown, giving an aroma.
    After it cools, it is powdered coarsely in the mixi and stored in a bottle.It is very
    handy and a time saver for some chutneys when we are in a jiffy.

3. One tbsp. can also be freshly roasted and added.