Priya's Virundhu

Kondakadalai Kurma/White Channa Kurma is kurma variety made with Kondakadalai and coconut paste as main ingredients along with other spices. It is one healthy and great alternative when you run out of vegetables in your refrigerator. This kurma can be made with black kondakadalai or white kondakadalai. This kurma is a delectable and protein rich kurma that can be served with white rice or with idlis, dosas, chapattis/rotis etc. Do try out this Kondakadalai kurma and post your comments here. Meanwhile do check out other interesting Vegetarian Gravies/Dhals/Kootu varieties here and KurmaVarieties here.

Here’s how to make Kondakadalai Kurma with step by step photos…

Ingredients

Kondakadalai/White Channa/Chicpea	1 cup
Onion	2 finely chopped
Tomatoes	3 finely chopped
Ginger & Garlic Paste	2 tsp
Red Chilli Powder	1 ½ tsp
Coriander Powder	3 tsp
Turmeric Powder	½ tsp
Lemon	½
Mint/Pudhina	One handful
Coriander Leaves/Cilantro	2 tbsp finely chopped
Hing/Asafoetida/Perungayam	½ tsp
Salt	As needed

For Grinding

Coconut	½ cup
Fried Gram/Pottukadalai	2-3 tbsp
Green Chillies	3
Fennel Seeds/Sombu	1 ½ tbsp

For Tempering

Oil	1 tbsp
Cumin Seeds/Jeeragam	½ tsp
Star Anise	1
Bay Leaf	1
Cloves/Kirambu	3-4
Cinnamon Sticks/Pattai	2 inch piece
Cardamom/Elachi	2

Preparation Time: 10-15 minutes

Soaking Time: 8 hours

Cooking Time: 25-30 minutes

Author: Priya Anandakumar

Other Kurma Varieties that might be of your interest...
Mushroom Kurma

Pakoda Kurma /Pakora kurma

White Vegetable Kurma – Restaurant Style

Tomato Kurma/Thakkali Kurma

Mixed Vegetable Kurma
Soya Chunks Kurma/Meal Maker Kurma

Simple Egg Kurma/Udaithu Utriya Muttai Kurma/EggDrop Kurma

Simple & Easy Chicken Kurma

Method

Wash and soak the White Channa/Kondakadalai overnight or for about 8 hours.

Drain the water, add the soaked kondakadalai, salt, required water to pressure cooker and cook for 2-3 whistles.

Wait for the steam to release, open the lid and keep the cooked kondakadalai aside. Drain the water from the cooked kondakadalai and keep in separate bowl.

Add the ingredients mentioned under grinding - coconut, green chillies, pottukadalai/fried gram, fennel seeds/sombu to the mixer and grind to fine paste with required water.

Heat 1 tbsp of oil in a kadai/pan, add cinnamon sticks, star anise, cumin seeds, bay leaf, cloves, cardamom/elachi , asafetida/perungayam and fry well until nice aroma fills the room.

Add the finely chopped onions to the kadai and sauté well until the onion color changes to light golden color.

Add ginger & garlic paste and saute well until the raw smell vanishes.

Now add the chopped tomatoes and sauté well until they turn mushy.

Now add the washed mint leaves and saute until the tomatoes are thoroughly cooked along with the mint leaves.

Add red chilli powder, coriander powder/dhaniya powder, turmeric powder, salt and give a good stir until the raw smell vanishes.

Now add the water in which the channa/chickpea/kondakadalai is cooked.

Let it come to a boil, then add the cooked channa/kondakadalai to the pan. Cover and cook for 4-5 minutes.

Now add the ground coconut paste, chopped coriander leaves and mix everything really well. Adjust the consistency at this stage.

Let it boil for 8-10 minutes. Now the kondakadalai kurma is ready, add little mint leaves and switch off the stove. Finally, add juice of half lemon and give a good stir.

Yes, delicious, rich and tasty Kondakadalai Kurma is ready to be enjoyed, serve it hot with steam cooked white rice, Idlis, Dosas, Rotis/Naan/Chapathi etc.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

Other Kurma Varieties that might be of your interest...
Mushroom Kurma

Pakoda Kurma /Pakora kurma

White Vegetable Kurma – Restaurant Style

Tomato Kurma/Thakkali Kurma

Mixed Vegetable Kurma
Soya Chunks Kurma/Meal Maker Kurma

Simple Egg Kurma/Udaithu Utriya Muttai Kurma/EggDrop Kurma

Simple & Easy Chicken Kurma

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Akkaravadisalis an authentic neivedhyam offered to Lord Perumal in Sri Rangam temple on Panguni Uthram and also in other Vishnu temples during festivals and special occasions. Akkaravadisal is similar to Sakkarai Pongal except it is fully cooked in Milk along with jaggery and generous amount of ghee which gives a creamy, rich and divine taste to it. Akkaravadisal is prepared on the “Koodaravalli day” which falls on the 27^th day of Margazhi [tamil month] and offered as neivedhyam to Lord Vishnu and distributed to devotees in small dhonnais[leaf cups].

A little about Koodaravalli day - Koodaravalli is celebrated to commemorate the acceptance of Andal by Perumal after her 26 days of penance. Sri Andal sang the Thiruppavai containing 30 verses – one verse for each day of Margazhi [December-January] in praise of Lord Narayana. On the 27^th day, while singing “koodaarai vellum seer Govinda…”, the Lord fell for her divine love and blessed her with the boon of marriage. This occasion is celebrated in a very special way in Srivalliputhur Andal temple, where Akkaravadisal is made in 108 vessels along with butter and offered to Lord Vishnu and goddess Andal is very beautifully decorated and kept in the Arthmandapam. Make this super delicious rich and creamy rice milk pudding cooked with generous amount of ghee and offer it god and enjoy the prasadham with the blessings of Lord Vishnu and Sri Andal. Meanwhile do check out other interesting Pongal recipes here and All about Pongal here.

Here’s how to make Akkaravadisal with step by step photos…

Ingredients

Raw Rice/Paccha Arisi	1 cup
Moong Dal/Paasi Paruppu	¼ cup
Milk [Boiled Milk]	4 cups
Ghee	4 tbsp
Jaggery/Vellam	1 cup
Cardamom/Elachi Powder	½ tsp from 4 cardamoms
Edible Camphor/Pachai Karpooram	One small piece crushed
Cashew nuts/Mundhiri Paruppu	10-12
Raisins/Ullarndha Dhiratchai	10-12

Preparation Time: 10 minutes

Cooking Time: 30-40 minutes

Author: Priya Anandakumar

Method

Dry roast moong dal/paasi paruppu over medium heat. Keep stirring continuously and make sure the dal does not get burnt. Switch off the stove and transfer it to a bowl.

Wash the raw rice and moong dal together well for two to three times. Add fresh water and soak for about 30 minutes.

Add grated jaggery to a saucepan, add ½ cup of water and let it come to boil. Boil for about 2-3 minutes and starts to bubble. Switch off the stove and keep it aside.

Add 1 tbsp of ghee to a pan, fry the cashew nuts and raisins until it turns to golden color and keep it separately.

Add the soaked rice and moong dal to the pressure cooker.

Add 3 cups of milk + one cup of water to the cooker, one small spoon or plate, one tbsp of ghee to the cooker. The small spoon or plate ensures the milk does not overflow. Pressure cook for 4-5 whistles and switch off the stove.

Once the pressure releases completely, open the lid and mash it really well.

Add one cup of milk to cooked rice and mix really well.

Now add the jaggery syrup to the pongal and mix really well.

Add one tbsp. of ghee, cover and cook for 5 minutes in low flame till it thickens a little. Add ghee in between and stir well to avoid it from burning.

Add the fried cashew nuts, raisins along with ghee, crushed cardamom powder, edible camphor and mix everything really well.

Cook for another 2-3 minutes, until everything is well combined, switch off the stove when the akkaravadisal is still in running consistency as it thickens with time.

Yes, delicious, rich and creamy Akkaravadisal is ready for neivedhyam. Serve it hot drizzling few drops of ghee.

Suggestions:

I have used pressure cooker, but this akkaravadisal has to be cooked in uruli/heavy bottomed vessel. If you are cooking in uruli, add more milk if needed and keep stirring it in low flame to avoid it from burning.

I have not added saffron strings, it is totally optional. If needed soak few strings of saffron in warm milk and add it to akkaravadisal finally and give a good stir.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Double Beans Curry/Fry is a very flavourful and aromatic side dish with freshly prepared masala. I came across this healthy and tasty side dish in one of the cookery shows and gave it a try. It is one healthy and delectable side dish with perfect blend of spices. Do try out this Double Bean Curry and post your comments here. Meanwhile do check out other interesting and healthy Vegetarian Side dish recipes here.

Here’s how to make Double Beans Curry with step by step photos…

Ingredients

Double Beans/Lima Beans [Dry]	1 Cup
Onion	1 finely chopped
Ginger & Garlic Paste	1 ½ tsp
Turmeric Powder	½ tsp
Curry Leaves	10-12
Salt	As needed
Gingelly Oil/Groundnut Oil	1 tsp

For Grinding

Coriander Seeds/Dhaniya	1 tbsp
Coconut	2 tbsp
Dry Red Chillies	6
Garlic Cloves	2
Black Pepper/Milagu	2 tsp
Cumin Seeds/Jeeragam	1 tsp

For Tempering

Oil	1 tbsp
Mustard Seeds/Kadugu	½ tsp
Urad Dal/Ullutham Paruppu	1 tsp

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Soaking Time: 8 hours

Author: Priya Anandakumar

Method

Wash and soak the double beans overnight. Drain the water, add enough water to immerse the beans in the pressure cooker.

Add enough salt and pressure cook for 3 whistles and switch off the stove. After the steam releases, drain the water and keep the cooked bean aside.

Add coriander seeds, red chillies, black pepper, cumin seeds, garlic and coconut to the mixer.

Grind everything to powder as shown.

Heat oil in a kadai, splutter mustard seeds, urad dal and fry until the dal changes to beautiful golden yellow color.

Add curry leaves and fry until they turn crispy.

Add onions and saute well until they turn golden brown color.

Add ginger & garlic paste and saute well until the raw smell vanishes.

Add turmeric powder and mix well.

Add the cooked double beans and saute well for about 2-3 minutes.

Now add the ground masala powder to the beans and give a good stir.

Sprinkle little water and mix really well, cook on low flame until the masala is well combined and all the water is evaporated. Keep stirring to avoid the beans from burning.

Fry till the masala turns to golden brown color and nice aroma fills the room. Finally add 1-2 tsp of gingelly oil/ground nut oil to the bean and mix really well and switch off the stove.

Yes, delicious, flavourful and healthy Double Beans Fry/Curry is ready to be enjoyed.

Serve it as side dish for South Indian Lunch or with simple rasam sadam, sambar sadham or even with Thayir sadham.

Thank you all for visiting my space, please come back again for more simple and delectable Side dish recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

In South India we make different types of Rasam, but this is, one special type of rasam prepared without tamarind or tomatoes or lemon. This rasam is called the Dhuvadasi Rasam or Poricha Rasam prepared on Dhuvadasai which falls after Ekadasi thithi. Ekadasi vratham is observing total fast [suddha upavasam] on Ekadasi Thithi. After fasting on Ekadasi day, people have a special food or thali called “Dhuvadasi Paranai” which is devised by our ancestors for breaking the fast and balance the acidity levels. So in this Dhuvadasi special meal, tamarind is totally avoided, since tamarind consumed on an empty stomach can cause ulcers and stomach problems. The freshly prepared masala has grated coconut and added to the rasam which is makes this rasam divine. Generally the Dhuvadasi menu consists of Mor Kuzhambu, Poricha Rasam, Nellikkai Thayir Pachadi, Agathi Keerai Poriyal, Poricha Kootu, Sundakkai Vatral fried in ghee, white rice, ghee, mango pickle, yogurt/thayir. I will be posting more of Dhuvadasi recipes in my future post.Do try out this Poricha Rasam and post your comments here. Meanwhile do check out other interesting and lip smacking Rasam Varieties hereand other Vegetarian dals/Kootus/Sambar/Kurma varieties here.

Here’s how to make Poricha Rasam with step by step photos…

Ingredients

Thur Dal/Thuvaram Paruppu	½ cup
Turmeric Powder	¼ tsp
Perungayam/Asafoetida/Hing	¼ tsp
Salt	As needed
Coriander Leaves/Cilantro	2 tbsp finely chopped

For Roasting & Grinding

Thur dal/Thuvaram Paruppu	1 tsp
Black Pepper/Milagu	1 tsp
Cumin Seeds/Jeeragam	½ tsp
Dry Red Chillies	2
Grated Coconut	¼ cup
Ground nut oil/Gingelly oil	1 tsp

For Tempering

Ghee	1 tsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Curry Leaves/Karuvepilai	10-12

Preparation Time: 5 minutes

Cooking Time: 20-25 minutes

Serves: 6-8

Author: Priya Anandakumar

Method

Wash the thur dal/thuvaram paruppu thoroughly with water. Add 1 ½ cups water to the thurdal and pressure cook for 3 whistles. Since we are going to make rasam we need lot of dal water, so I have added 1 ½ cups of water. After the steam releases, open the lid and mash the dal really well and keep it aside.

For Roasting & Grinding the Masala

Meanwhile add 1 tsp of oil in a pan/kadai. Add thur dal, black pepper, cumin seeds and fry until the nice aroma of the dal arises and the dal color changes a little.

Now add the dry red chillies and fry for few more seconds.

Finally grated coconut and fry for few seconds and switch off the stove.

Let everything cool down, after which add everything to the mixer and grind it to fine paste with required water.

Making Rasam

Add the cooked dal along with 2 cups of water to a pan/kadai/chatti.

Now add required salt, turmeric powder, asafoetida/hing and let it boil for about 4-5 minutes.

Now add the ground masala paste and let it boil for another 5-7 minutes. Adjust the amount of water at this stage. If needed add one more tumbler of water. Add chopped cilantro and let it boil for another minute, now switch off the stove.

For Tempering

Add one tsp of ghee to a pan, splutter mustard seeds, add cumin seeds, curry leaves and let it fry until the curry leaves turn crispy. Now switch off the stove.

Finally add the tempering to prepared rasam.

Yes, delicious, and healthy Poricha Rasam is ready to be enjoyed.

Finally garnish with chopped cilantro and serve it hot with steam cooked rice.

Suggestions:

I have not added tomatoes to this rasam, but you can add two tomatoes boil it well, mash it and add it to the cooked dal.

Adjust the spice level according to your family needs; I added 4 red chillies as they were not spicy. But if the red chillies are spicy, you can just 2 of them.

For tempering use only ghee, which makes this rasam divine and heavenly.

Thank you all for visiting my space, please come back again for traditional and healthy recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

“Nellikkai” is the Indian gooseberry is called the Power House of Nutrition. Neelikkai in Tamil is called as Amla in Hindi and Gooseberry in English. Nellikkai is a wonderful fruit is extremely good for the hair, immunity and a great remedy for cold, coughs and helps in fighting infections. Nellikkai pachadi is usually made on dhuvadasi which falls after the ekadasi fasting. This is a very easy thayir pachadi that can be made in a jiffy and is a perfect side dish with SundakkaiVatha Kuzhambu or any South Indian Kuzhambu variety and with Poricha Rasam. Do try out this healthy and tempting Nellikkai Pachadi and post your comments here. Meanwhile do check out other interesting Raithas/Pachadis here.

Here’s how to make Nellikkai Pachadi with step by step photos…

Ingredients

Nellikkai/Amla/Gooseberry	3
Green Chillies	2
Coconut Grated	1 ½ tbsp
Curd/Thayir/Yogurt	1 cup
Salt	As needed

For Tempering

Oil	2 tsp
Mustard Seeds/Kadugu	½ tsp
Urad Dal/Ullutham Paruppu	½ tsp
Dry Red Chillies	2
Curry Leaves/Karuvepilai	10-12 [one spring]
Perungayam/Asafoetida/Hing	One small pinch

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves: 3-4

Author: Priya Anandakumar

Raithas/Pachadi

Vendakkai Pachadi/Ladies Finger Pachadi/Okra Pachadi/Raita

Potato Raita/Urulai Kizhangu Raita

Carrot Pachadi/Carrot Raita

Beetroot Raita/Beetroot Pachadi

Onion Raita/Vengaya Pachadi

Cucumber Raita

Method

Wash the nellikkai/amla and separate the seeds. Wash the green chillies, cut the coconut and keep it ready.

Add nellikkai/amla, green chillies, coconut to the mixer and grind it to coarse paste with little water.

Beat the curd well along with salt and keep it aside. Add the ground nellikkai/amla paste to the curd and mix everything really well.

Heat oil in a small kadai, splutter mustard seeds, add urad dal, dry red chillies and fry until the dal starts to change to golden brown color. Add curry leaves and fry until they turn crispy, add asafetida/perungayam and switch off the stove.

Add the tempering to the prepared pachadi and mix everything well.

Delicious, healthy and tasty Nellikkai Pachadi is ready to be enjoyed. Serve it with any variety rice and enjoy.

Suggestions:

You can roasted cumin powder/jeera powder to the pachadi/raita for added taste.

Do not grind the amla/nellikkai to fine paste, it may cause bitterness.

Use thick curd for the raita, beat it well before using it.

Thank you all for visiting my space, please come back again for more simple, healthy and traditional recipes from my kitchen.

Raithas/Pachadi

Vendakkai Pachadi/Ladies Finger Pachadi/Okra Pachadi/Raita

Potato Raita/Urulai Kizhangu Raita

Carrot Pachadi/Carrot Raita

Beetroot Raita/Beetroot Pachadi

Onion Raita/Vengaya Pachadi

Cucumber Raita

Have a great day and enjoy.

Until then I am signing off…

  தென்னாடுடையசிவனேபோற்றி!
  எந்நாட்டவர்க்கும்இறைவாபோற்றி!
ஓம்நமசிவாய
Thiruvathirai [Arudra Darisanam] is a Hindu festival celebrated in the states of Tamil Nadu and Kerala, which falls in the month of Margazhi [Dec- Jan] on the full moon day. This Pooja is especially dedicated to Lord Shiva and Shivagami. This festival celebrates the cosmic dance form of Lord Shiva [Nataraja] on Thiruvathirai star and is also known as Arudra Darisanam. According to ancient Indian scriptures, Arudra is the largest star, bigger than the Sun. Arudra is synonymous with a ‘Red Flame’, this red flame also denotes the cosmic dance [Thandavam] of Lord Shiva.

This festival is celebrated in a grand manner in all the 5 sabhas of Sri Natarajar namely Kananga Sabai[gold] at Chidambaram Natarajar temple, Velli Sabai [Silver] at Madurai, Rathna Sabai [Ruby] at Thiruvalankadu, Thamira Sabai [Copper] at Tirunelveli, Chitra Sabai [Pictures] at Kutralam. A very special Abishekam and Pooja is performed in Uthirakosa Mangai, where Natarajar is 6 ft tall and made of Maragatham[Emerald] and also in all other Shivan Temples.

In Thillai Chidambaram, a 10 day festival is held during Thiruvathirai. On this day, Lord Natarajar and his consort, Goddess Shivagami [Parvathi] are taken out in a grand procession. It is a very special event in which the cosmic dance of Lord Shiva is enacted. On Thiruvathirai, women will fast during the day time and break the fast after witnessing the moon rise. A special neivedhyam of Thiruvathirai Kali and Thiruvathirai Kootu are prepared and offered to Lord Shiva and Shivagami. Thiruvathirai kali is a very simple and divine recipe made with broken rice, jaggery, coconut and ghee. Do try out this Thiruvathirai Kali and offer it to Lord Shiva and enjoy. Meanwhile do check out other interesting and tempting Sweets here. Wishing you all a very happy Thiruvathirai.

Here’s how to make Thiruvathirai Kali with step by step photos…

Ingredients

Raw Rice/Pacharisi	½ cup
Jaggery/Vellam	1 cup
Grated Coconut	3 tbsp
Cardamom Powder/Elachi Powder	½ tsp
Ghee	2-3 tbsp
Cashew nuts/Mundhiri Paruppu	5-6 chopped
Water	3 cups

Preparation Time: 10 minutes Recipe Category: Sweet

Cooking Time: 30 minutes Recipe Cuisine: South Indian

Author: Priya Anandakumar

Method

Add the pachaarisi/raw rice to a kadai/pan and dry roast the rice until it turns to golden brown color and aromatic. Switch off the stove and transfer it to a plate.

Let the rice cool down completely. Add it to the mixer and pulse it two to three times to make a coarse powder like rava.

Heat 1 tbsp of ghee in a small pan, add cashew nuts and fry until golden brown color and switch off the stove.

Take jaggery in a pan, add ¼ cup water and let it boil. Switch off the stove and filter it to remove the impurities.

Add the jaggery water to the kadai/uruli in which kali is to be made. Add 3 cups of water to it and mix well.

Let it come to boil, now reduce the flame to low, add the rice rava to it slowly with one hand and stir with other hand continuously to prevent it from forming lumps.

Add 1 tbsp of ghee, mix well and cook on low heat. Make sure you are stirring continuously to avoid it from burning.

Cover and cook the kali for about 5-7 minutes, opening in between and mixing thoroughly to avoid it from burning. The kali will come together as a fluffy mass.

Now add the grated coconut, cardamom powder and mix really well.

Add the roasted cashew nuts along with ghee and mix everything well and switch off the stove.

Yes, delicious Thiruvathirai Kali is ready for neivedhyam. Serve it hot with generous amount of ghee.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Thiruvathirai Kootu is a special kootu made with country vegetables [Nattu Kaikarigal] during thiruvathirai festival and offered to Lord Shiva along with Thiruvathirai Kali and steam cooked white rice. This kootu is also prepared on Pongal and offered to Sun god along with Sakkarai Pongal, Ven Pongal and Paal Pongal. This kootu is made with a minimum of 7 different types of vegetables and increase the number up to 21, but always odd number of vegetables only must be used. Try to add as many as country vegetables which available abundantly during this season. I have made this kootu with 9 different types of vegetables like Avarakkai, Mochhai, karnai kizhangu, white pumpkin, yellow pumpkin, brinjal, Do try out this Thiruvathirai Kootu and post your comments here. Meanwhile do check out other interesting and tempting Dal/kootu/kuzhambu varieties and Thiruvathirai Kali here.

Here’s how to make Thiruvathirai Kootu with step by step photos…

Ingredients

Thur dal/Thuvaram Paruppu	¼ cup
Tamarind/Puli	One big lemon size ball
Asafoetida/Perungayam/Hing	One big pinch
Turmeric Powder/Manjal Thool	1 tsp
Curry Leaves/Karuvepilai	10-12
Salt	As needed
Gingelly Oil	½ tsp

Required Vegetables

Poosanikkai/White Pumpkin	1 piece
Parangikkai/Yellow Pumpkin	1 piece
Vazhaikkai/Plantain/Raw Banana	1 small
Karunaikizhangu/Elephant Yam	1 piece
Avaraikkai/Broad Beans	10-12
Kathirikkai/Brinjal	3-4 [small]
Urulaikizhangu/Potato	2
Sakkarai Valli Kizhangu/Sweet Potato	1
Pachhai Mochhai/Field Beans	1 cup

For Roasting and Grinding

Oil	1 tsp
Coriander Seeds	2 tbsp
Bengal Gram Dal/Channa Dal/Kadalai Paruppu	1 tbsp
Urad Dal/Ullutham Paruppu	½ tbsp.
Red Chillies	6-8
Black Pepper/Milagu	5
Fenugreek Seeds/Vendhayam	5
Coconut/Thengai	10 pieces
Curry Leaves/Karuvepillai	10-15

For Tempering

Ghee	1 tbsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Dry Red Chillies	2-3
Curry Leaves	10-12

Preparation Time: 15 minutes Recipe Category: Rice Accompaniment

Cooking Time: 25-30 minutes Recipe Cuisine: South Indian

Author: Priya Anandakumar

Preparation:

Wash all the vegetables and keep it ready.

Chop all the vegetables to big pieces. Wash the pachai mochai and keep it ready.

Soak the tamarind in about 1 cup of water and extract the juice and keep it aside.

Method

Add all the vegetables to a pan/kadai/Chatti [I used black chatti], along with ½ tsp of turmeric powder, required salt, 2 cups of water and let it cook. [add more water if needed]

Mix the vegetables well. Cover and cook for about 8-9 minutes in medium low flame.

The vegetables should be cooked but should not become mushy and overcooked.

Wash the thurdal/thuvaram paruppu thoroughly with water. Add thur dal/thuvaram paruppu to the pressure cooker with enough water, ¼ tsp of turmeric powder, ½ tsp of gingelly oil, perungayam/asafoetida and pressure cook for 3 whistles. Let the pressure release and keep it aside.

Roasting & Grinding

When the vegetables are cooking roast and grind the ingredients.
Heat 1 tsp of oil in a kadai/pan, add 2 tbsp of coriander seeds, 1 tbsp of kadalai paruppu, ½ tbsp. of urad dal, 8 dry red chillies and fry until the dal changes to golden brown color.

Now add black pepper, fenugreek seeds and fry well for another 20 seconds.

Add curry leaves and fry for about 20-30 seconds.

Finally add coconut pieces, mix everything well and fry for another 30-40 seconds and switch off the stove.

Let the whole mixture cool down completely. Add everything to a mixer and grind it to fine paste with required water.

Making Thiruvathirai/Pongal Kootu

Open the lid and check if the vegetables have cooked [not mushy or over cooked], add the ground masala paste to it.

Add the tamarind water to it as well and give a gentle mix.

Add required water and adjust the consistency of the kootu. Add little salt at this stage.

Now add the cooked thuvaram paruppu/thur dal and mix well. Let the whole mixture boil for another 2-3 minutes.

Meanwhile heat 1 tbsp of ghee in a kadai, splutter mustard seeds, add cumin seeds, dry red chillies, 10-12 curry leaves and fry until the curry leaves turn crispy.

Add the tempering to the kootu.

Yes, delicious and super healthy Thiruvathirai Kootu is ready for neivedhyam.

Serve this Thiruvathirai Kootu along with Thiruvathirai Kali and steam cooked white rice.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Agathi Keerai has numerous health benefits and loaded with vitamin A, E, C and other minerals like calcium, phosphorous, Iron etc. It contains 8.4% of Protein, 1.4% of Fat and 3.1 % of Minerals. According to the Siddha School of Medicine, Agathi Keerai has 63 curative benefits. Mainly, it reduces body heat and cools the eyes, heals the wounds and is a wonderful remedy for mental depression and other illnesses. The terms “Agathi” refers to “fir inside”, it will ignite the fire inside all the organs and equalize the blood circulation throughout the body. Agathi Keerai helps in easy digestion, cures acidity related problems, regulates urination, cures stomach ulcer and reduces the stress to a great extent.[Content Source: Vikatan]. I have mentioned only few important benefits of Agathi Keerai, but still there are many more. Lets include Agathi Keerai atleast once a month in our diet and enjoy the benefits. This Agathi Keerai Poriyal is usually prepared on Dhuvadasi day[Next to Vaikunda Ekadasi] for meal after complete fasting, which helps in reducing the acidity levels. Do try out this healthy Agathi Keerai Poriyal and post your comments here. Meanwhile do check out other interesting and healthy Keerai Recipes here and other vegetarian side dishes here. Also check out Nellikkai Thayir Pachadi, PorichaRasam/Dhuvadasi Rasam and Mor Kuzhambu prepared for Dhuvadasi in the links and Dhuvadasi Paranai/Thalagam here.

Here’s how to make Agathi Keerai Poriyal with step by step photos…

Ingredients

Agathi Keerai	1 bunch
Moong Dal/Paasi Paruppu	2 ½ tbsp
Grated Coconut	3 tbsp
Turmeric Powder	¼ tsp
Salt	As needed

For Tempering

Oil	1 tbsp
Mustard Seeds/Kadugu	1 tsp
Cumin Seeds/Jeeragam	½ tsp
Urad Dal/Ullutham Paruppu	1 tsp
Dry Red Chillies	3

Preparation Time: 5 minutes Recipe Category: Side Dish

Cooking Time: 20-25 minutes Recipe Cuisine: South Indian

Author: Priya Anandakumar

Meanwhile do check out other interesting and healthy Keerai Recipes here.

Preparation

Remove the leaves of the agathi keerai from the stalk.

Wash thoroughly with water atleast 2-3 times, drain the water and keep it aside.

Soak the moong dal/paasi paruppu for about 30 minutes, this makes the cooking of pasi paruppu faster.

Method

Cook the moong dal with enough water until soft but not mushy. Drain the water and keep it aside.

Heat oil in a kadai/pan, splutter mustard seeds, add urad dal, cumin seeds, red chillies and fry well until the urad dal changes to golden brown color.

Add the chopped agathi keerai, ¼ tsp of turmeric powder and sauté well for about 20-30 seconds.

Just sprinkle little water, required amount of salt and mix everything really well.

Cover and cook the Agathi Keerai for about 5 minutes on low flame. Stir occasionally.

Now open the lid and check if the agathi keerai is cooked, then add the cooked dal mix everything really well and cook for about 2 more minutes.

Finally add the grated coconut, give one stir and switch off the stove.

Healthy and tasty Agathi Keerai Poriyal is ready to be enjoyed. Serve it hot with any lunch menu item like sambar, rasam, kuzhambu etc.

Suggestions:

I have not added onions, you can very well add 1 small onion finely chopped and sauté it well before adding the agathi keerai.

Thank you all for visiting my space, please come back again for more simple, healthy and traditional recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Today, I am going to share a very simple, easy and quick Chicken Fry that can be made in a jiffy. This chicken fry is made by marinating chicken with perfect blend of spices along with deep fried onions and curry leaves. The deep fried onions add an extraordinary taste to this chicken fry. This chicken fry is a perfect recipe for get together's, for bachelors and for beginners. When you prepare for parties and get together's, you can marinate the chicken the previous night, refrigerate it and then cook just before the guest arrive. Do try out this tempting and lip smacking Chicken Fry and post your comments here. Meanwhile check out other interesting Non-Vegetarian Recipes here and other Non-Vegetarian Fries/Varuval here.

Here’s how to make Easy Chicken Fry with step by step photos…

Ingredients

Chicken	½ kg
Red Chilli Powder	2 tsp
Turmeric Powder	1 tsp
Black Pepper Powder/Milagu Thool	1 ½ tsp
Garam Masala Powder	1 tsp
Ginger & Garlic Paste	1 ½ tsp
Yogurt/Curd/Thayir	1 tbsp
Onion	2 big sliced
Curry Leaves/Karuvepilai	10-12
Oil	4-5 tsp [for Marinating Chicken]
Oil	3-4 tbsp for frying onions
Salt	As needed

Preparation Tim: 5-7 minutes Recipe Course: Side Dish

Cooking Time: 20 minutes Recipe Category: South Indian

Author: Priya Anandakumar

Method

Heat 3 tbsp of oil in a kadai, add sliced onions and fry really well until they turn to golden brown color. Now transfer the fried onions to a plate and keep it aside.

Wash the chicken thoroughly with water atleast 2-3 times. Add ½ tsp of turmeric powder, mix with chicken well, let it sit for 5-7 minutes. Add water and wash it again and drain the water completely.

Add the washed the chicken pieces to a wide bowl. Add red chilli powder, turmeric powder, black pepper powder, garam masala powder, ginger & garlic paste, yogurt, curry leaves, fried onions, salt and mix everything really well until all the masala is coated well on the chicken.

Now add 4-5 tsp of oil to the chicken and mix well. Cover and let it rest for at least 30 minutes – 1 hour.

Heat 1 tsp of oil to a heavy bottomed kadai. Add the marinated chicken to the kadai and stir really well for about 4-5 minutes.

Sprinkle little water to the chicken , cover and cook the chicken until well done. Keep stirring occasionally.

When the water is all absorbed and chicken well cooked, keep frying until it is well fried and switched off .

Yummy, delicious, crispy and spicy Chicken Fry is ready to be enjoyed. Serve it hot with MilagaiKilli Potta Sambar, Rasam, Mutton Murungakkai Kurma.

Suggestions

If needed you can add little oil, but since we have added 4-5 tsp of oil during marination, there will be no need to add oil.

When making this chicken fry for parties and get together's, marinate the chicken the previous night itself and prepare chicken fry before the guest arrive.

Thank you all for visiting my space, please come back again for more simple, tempting and delicious recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Pachai Mochai Puli Kuzhambu is a very healthy, tempting and a lip-smacking Kuzhambu. Since it is the season of fresh mochai/field beans, I thought of sharing with you all this delectable puli kuzhambu, which is also made on Mattu Pongal and served with Paal Pongal and White rice. Do try out this Pachai Mochai Puli Kuzhambu and post your comments here. Meanwhile do check out other interesting South Indian Kuzhambu varieties here, Dals/Sambars/Kootu/Rasam varieties here and Mochaikottai Masala here.

Here’s how to make Pachai Mochai Puli Kuzhambu with step by step photos…

Ingredients

Pachai Mochai Payaru/Fresh Field Beans [Fresh Mochai]	1 cup
Shallots/Pearl Onions/Sambar Vengayam	10-12 finely chopped
Tomato/Thakkali	2 finely chopped
Garlic Cloves/Poondu	8-10
Green Chilli	2 slit lengthwise
Red Chili Powder	2 tsp
Coriander Powder	3 tsp
Turmeric Powder	½ tsp
Tamarind/Puli	One small lemon sized ball
Salt	As needed
Coriander Leaves/Cilantro	1 tbsp finely chopped

For Grinding

Coconut	10-12 pieces/ ½ cup tightly packed
Fennel Seeds/Sombu	1 tsp

For Tempering

NallaEnnai/Gingelly Oil	3 tbsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Urad Dal/Ullutham Paruppu	¼ tsp
Fenugreek Seeds/Vendhayam	¼ tsp
Curry Leaves/Karuvepilai	12-15

Or Thallippu Vadagam – 1 tsp, I have used Thallippu Vadagam only to make the kuzhambu

Preparation Time: 5-10 minutes Recipe Category: Kuzhambu

Cooking Time: 30 minutes Recipe Cuisine: South Indian

Author: Priya Anandakumar

Method

Peel the fresh mochai and keep it ready. Peel and chop the onions, tomatoes, green chillies and keep it aside.

Grind the coconut and fennel seeds together with required amount of waterand keep it aside.

Soak the tamarind in about 1½ cup water for about 15-20 minutes. Extract the tamarind juice and discard the pulp. Keep it aside.

Heat oil in a pressure cooker, splutter mustard seeds, cumin seeds, urad dal, fenugreek seeds/vendhayam and fry until the dal turns golden brown color. Add curry leaves and fry until they turn crispy. I used thallippu vadagam, so I added thallippu vadagam and fried it until nice aroma arises.

Now add the chopped onions, green chillies and fry until they turn translucent.

Add the garlic cloves and fry for about 30-40 seconds.

Add the finely chopped tomatoes and fry well until they turn mushy.

Add red chilli powder, coriander powder, turmeric powder and sauté well for about 20-30 seconds.

Now add the pachai Mochai/field beans and stir for about a minute.

Add required amount of salt and mix well.

Add ¼ cup water and stir really well. Let it come to a boil.

Add the tamarind water to it and let it come to a boil.

Add the coconut extract to it and mix well. After it comes to a boil, close the pressure cooker with the lid and cook for 2 whistles.Then switch off the stove.

After the steam releases, open the lid and add about 1 tbsp of chopped coriander and mix it well.

Yes, delicious, spicy and tangy Pachai Mochai Kuzhambu is ready to be enjoyed. Serve it hot with White Rice, Idlis, Dosas, Uthappam etc.

Thank you all for visiting my space, please come back again for more traditional and authentic South Indian Kuzhambus/Gravies from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Today, I am going to share a very healthy and super delicious Agathi Keerai Kootu with paasi paruppu/moong dal. Agathi Keerai has numerous health benefits loaded with vitamin A, E, C and other minerals like calcium, phosphorous, Iron etc. It contains 8.4% of protein, 1.4% of fat, 3.1% of minerals. Agathi Keerai helps in easy digestion, cures acidity related problems, regulates urination, cures stomach ulcer and reduces the stress to a great extent. I have mentioned only few benefits of Agathi Keerai , with this short note let's moves on to the kootu recipe. Do check out Agathi Keerai Poriyal I have posted earlier here. Meanwhile do check out other interesting and healthy Kootu varieties here.

Here’s how to make Agathi Keerai Kootu with step by step photos…

Ingredients

Agathi Keerai	1 small bunch
Pasi Paruppu/Moong Dal	¼ cup
Onion	1 big finely chopped
Tomato	2 small finely chopped
Red Chilli Powder	½ tsp
Coriander Seeds Powder	½ tsp
Turmeric Powder	½ tsp
Salt	As needed

For Roasting & Grinding Masala Powder

Bengal Gram Dal/Kadalai Paruppu	2 tsp
Black Pepper/Milagu	1 tsp
Cumin Seeds/Jeeragam	1 tsp

For Grinding

Coconut	¼ cup
Fennel Seeds/Sombu	1 tsp

For Tempering

Gingelly Oil	1 tbsp
Mustard Seeds/Kadugu	½ tsp
Urad Dal/Ullutham Paruppu	¼ tsp
Perungayam/Asafoetida	¼ tsp

Preparation Time: 15 minutes Recipe Category: Keerai Kootu

Cooking Time: 30 minutes Recipe Cuisine: South Indian

Author: Priya Anandakumar

Other interesting Kootu Varieties

Agathi Keerai Kootu/Agathi Keerai Paasi Paruppu Kootu
Thiruvathirai Kootu/7 Kai Kootu/7 Kari Kootu
Ponnankanni Keerai Kootu
Zucchhini/Courgette Kootu
Ridgegourd Kootu/Peerkangai Kootu
Carrot & Tomato Kootu
Beetroot Kootu/Beetroot Kadalai Paruppu Kootu
ChowChow Kootu/Chayote Kootu
Cabbage/MuttaiGose Kootu
Vazhaipoo Kootu/Banana Flower Kootu
Surrakai Kootu/Bottle Gourd Kootu
Pudalangai Kootu/Snake Gourd Kootu

Method

Remove the leaves of the agathi keerai from the stalk.

Wash it thoroughly with water atleast 2-3 times, drain the water and keep it aside.

Wash paasi paruppu/moong dal thoroughly with water. Add ¾ cup of water, ¼ tsp of turmeric powder in a bowl and pressure cook for 1 whistle and switch off the stove and keep it aside.

To make masala powder, dry roast the kadalai paruppu till golden brown and transfer it to a plate.

Add black pepper, cumin seeds and fry well until nice aroma arises. Switch off the stove and let it cool.

Add roasted kadalai paruppu, black pepper, cumin seeds to a mixer and grind it to fine powder and keep it aside.

Grind the coconut and fennel seeds into a paste with required water and keep it aside.

To Make Kootu

Heat oil in a pressure cooker, splutter mustard seeds, urad dal and fry until the dal turn to golden brown color.

Add finely chopped onions and saute them until they turn translucent.

Now add the tomatoes and saute well until they turn mushy.

Add agathi keerai and fry well until the keerai shrinks.

Add red chilli powder, coriander powder, turmeric powder and mix well for about 30 seconds.

Add coconut paste and mix really well.

Add the cooked pasi paruppu, required salt and mix really well.

Add one cup of water and pressure cook for about 2 whistles and switch off the stove.

Wait for the steam to release, then add the ground masala powder and mix really well.

Delicious, healthy and heavenly tasting Agathi Keerai Kootu is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more simple and healthy Kootu varieties from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today, I am going to share a very healthy and loving lunch menu. You can check out other interesting South Indian Lunch Menu Ideas here.

Here’s the Vegetarian Lunch Menu with step by step photos…

Menu Items

PachaiMochai Puli Kuzhambu/Field Beans Gravy

AgathiKeerai Kootu

ParuppuRasam/Thur Dal Rasam

NellikkaiPachadi/Nellikkai Thayir Pachadi

PotatoFry/Quick & Easy Potato Fry

NaarthangaiOorgai/Citron Pickle

WhiteRice

Appalam

Curd/Thayir/Yogurt

Click on the links for the recipes and also do not forget to check out other interesting South Indian Lunch Menu Ideas here.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Kongu Thakkali Kuzhambu – is a super delicious, spicy and tangy kuzhambu/gravy made with perfect blend of ground spices. I have already posted another easy version of Thakkali Kuzhambu which my mother makes quite often. Do check it out in the link. Do try out this Thakkali Kuzhambu and post your comments here. Meanwhile do check out other interesting South Indian Kuzhambu varieties here and Dals/Sambar/Kootus here.

Here’s how to make Kongu Thakkali Kuzhambu with step by step photos…

Ingredients

To Make Masala Paste

Nallaennai/Oil	2 tbsp
Dry Red Chillies	6-8
Fennel Seeds/Sombu	1 tsp
Cumin Seeds/Jeeragam	1 tsp
Coriander Seeds/Dhaniya	1 tbsp
Whole Black Pepper/Milagu	1 tsp
Fried Gram/Pottu Kadalai	2 tbsp
Onions	2 finely chopped
Garlic Cloves	6-8
Tomatoes	6-7 finely chopped
Coconut	½ cup/12-14 pieces
Tamarind/Puli	One small candy size ball
Curry Leaves/Karuvepilai	10-12
Salt	As needed

For Gravy/Kuzhambu

Nallaennai/Oil	1 tbsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Asafoetida/Perungayam	¼ tsp
Onion	1 finely chopped
Green Chillies	2 slit lengthwise
Turmeric Powder	½ tsp
Salt	As needed
Curry Leaves	10-12
Coriander Leaves/Cilantro	1-2 tbsp finely chopped

I have used Thalippu Vadagam- 1 tsp instead of mustard and cumin seeds for tempering.

Preparation Time: 10-12 minutes Recipe Category: SouthIndian Gravy

Cooking Time: 25-30 minutes Recipe Cuisine: South Indian

Author: Priya Anandakumar

Method

To Make Masala Paste

Heat 2 tbsp oil/nallaennai in a kadai, add dry red chillies and curry leaves and fry well until the curry leaves become crispy.

Add 1 tsp of fennel seeds and fry until nice aroma arises.

Add black pepper, coriander seeds and fry well until nice aroma arises.

Add finely chopped onions, garlic, salt and sauté well until they turn to golden brown color.

Now add the chopped tomatoes and fry well until they turn mushy.

Add fried gram/pottukadalai, coconut pieces, tamarind and mix well for about 30-40 seconds of switch off the stove.

Let the whole mixture cool down completely, grind it well to fine paste with required water.

To Make Thakkali Kuzhambu

Heat 1 tbsp of oil/nallaennai in a kadai/pan, splutter mustard seeds, cumin seeds, perungayam/asafoetida, curry leaves and fry well for about 20 seconds. I have used thallippu vadagam instead of mustard seeds and cumin seeds for tempering.

Add finely chopped onions, green chillies and saute well until they turn to golden brown colour.

Now add the ground masala paste to the onions. Add 1- 1 ½ cup of water and adjust the consistency.

Add required salt, turmeric powder and let it boil well for about 5-7 minutes.

After required consistency is reached, add finely chopped cilantro and switch off the stove.

Yes, delicious and one finger-licking Thakkali Kuzhambu is ready to be enjoyed. Serve it along with steam cooked white rice or as side dish for idlis, dosas, uthappams, chapathis etc.

Thank you all for visiting my space, please come back again for more traditional and authentic South Indian Kuzambhu Varieties from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Pidi Karunai Kizhangu belongs to the Yam family. It is usually confused with the cheppankizhangu [Taro root] which looks similar to Pidi Karunai Kizhangu. In Tamil “Pidi” means fistful, the pidi kizhangu usually fits in our palm and is bigger than taro root. Pidi Kizhangu usually causes some itchy feeling in the throat, so to prevent that, it is advisable to add some tamarind extract or lemon juice to the kizhangu when cooking it. Do try out this Pidi Karunai Kizhangu Fry and post your comments here. Meanwhile do check out Karunai Kizhangu Fry, Cheppankizhangu Fry and other Vegetarian Poriyal/Varuval here.

Here’s how to make Pidi Karunai Kizhangu Fry with step by step photos…

Ingredients

Pidi Karunai /Small Yam	4-5
Red Chilli Powder	1 ½ tsp
Coriander Powder	1 tsp
Turmeric Powder	½ tsp
Asafoetida Powder/Perungayam	One big pinch
Salt	As needed
Oil/Nallaennai	2 tbsp
Curry Leaves/Karuvepillai	10-12 leaves
Cumin Seeds/Jeeragam	½ tsp
Tamarind	One small marble size ball

Preparation Time: 10 minutes Recipe Course: Veg Varuval, Side Dish

Cooking Time: 20 minutes Recipe Cuisine: Tamil Nadu

Author: Priya Anandakumar

Method

Pidi Karunai Kizhangu

Wash the pidi karunai kizhangu with water and add it to pressure cooker. Add 2-3 cups of water, tamarind extract or lemon juice and cook for 2 whistles.

Let the steam release completely, open the pressure cooker lid. Drain the water, add fresh cold water and peel the pidi karunai kizhangu.

Now chop the pidi karunai/yam to 2 inch thick pieces and transfer it to a plate.

Add red chilli powder, coriander powder, turmeric powder, salt to the pidi karunai kizhangu.

Sprinkle little water and mix really well. Make sure all the slices are coated well with the masala.

Heat 2 tbsp of oil in a kadai/pan, splutter cumin seeds, add asafoetida/perungayam, curry leaves/karuvepilai and fry until thry turn crispy.

Now add the pidi kizhangu slices to the pan. Cook on medium flame.

Flip it gently now and then and cook till it turns to golden brown color.

Yes, delicious, spicy and tempting Pidi Karunai Kizhangu is ready to be enjoyed. Serve it hot with sambar, rasam or curd rice.

Thank you all for visiting my space, please come back again for more simple and delicious vegetarian side dishes here.

Have a great day and enjoy.

Until then I am signing off…

Arisi Paruppu Payasam is a traditional payasam made as neivedhyam/prasadam during festivals and special occasions. Arisi Paruppu Payasam is made by cooking rice & dals with milk and jaggery syrup is added for sweetness. Finally cashew nuts and raisins fried in ghee is added to the payasam. Today, I made this arisi paruppu payasam with boiled milk, but sometimes I make with coconut milk. When coconut milk is added the payasam will taste extravagant and rich. Do try out this Arisi Paruppu Payasam and post your comments here. Meanwhile do check out Pasi Paruppu Payasam/Moong dal Payasamand other interesting Payasam varieties here. Also check out other Tamil NewYears day recipes here and about other Festival Recipes here.

Here’s how to make Arisi Paruppu Payasam with step by step photos…

Ingredients

Raw Rice/Pacha Arisi	¼ cup
Moong Dal/Paasi Paruppu	2 tbsp
Bengal Gram Dal/Kadalai Paruppu/Channa Dal	1 tbsp
Jaggery/Vellam	¾ cup
Milk [boiled milk]	1 ½ cup
Water	1 ½ cup
Coconut [Grated]	3 tbsp
Cardamom Powder/Elachi	¼ tsp
Cashew nuts/Mundhiri Paruppu	6-8 broken
Raisins/Ularndha Dhiratchai	10
Ghee	2 tbsp

Preparation Time: 10 minutes Recipe Category: Neivedhyam, Sweet

Cooking Time: 30 minutes Recipe Cuisine: South Indian, Tamil Nadu

Author: Priya Anandakumar

Other Payasam varieties that might be of your interest…

Paasi Paruppu Payasam/Moong Dal Payasam

Aval Payasam/Rice Flakes Payasam

Semiya Payasam/Vermicelli Pasayam
Varagu Arisi Payasam/Kodo Millet Payasam

Sago Payasam/Javvarisi Payasam with Sugar
Sago Payasam/Javarisi Payasam with Jaggery

Rava Payasam/Sooji Payasam/Semolina Payasam

Garvanu/Wheat Flour Payasam

Carrot Kheer/Carrot Payasam

Apple Kheer/Apple Payasam

Mango Kheer/Mango Phirini/Mango Payasam

Badam Kheer/almond Milk

Ullundhu Pal/Ullundhu Payasam/Urad dal Milk

Badam Pisin with Milk
Paalada Pradhaman/Rice Palada Payasam
Lotus Seeds Kheer/Makhana Kheer
Arisi Paruppu Payasam

Method

Heat ½ tsp of ghee in a pan and fry the moong dal till light golden brown color and transfer it to a plate.

In the same pan, add ½ tsp of ghee and fry the kadalai paruppu/Bengal gram dal to golden brown color and transfer it to a plate.

Wash the rice and add it to the same pan and fry for few seconds and switch off the stove.

Now add the fried rice, paasi paruppu and kadalaparuppu to the pressure cooker.

Add ½ cup of milk and 1 ½ cup of water to the pressure cooker and cook for 4-5 whistles so that the rice and dal is cooked nicely and becomes mushy.

After the steam has released, open the lid and mash the cooked dal & rice well with mathu or a masher and keep it aside.

Heat about 1 tbsp of ghee in a pan, fry the cashew nuts and raisins until it turns to golden brown color and keep it separately.

Preparing Jaggery Syrup

Take Jaggery/vellam in a sauce pan along with ¼ cup of water and allow it to boil and melt completely and switch off the stove.

Filter the jaggery syrup through a strainer to get rid of any impurities.

Preparing Payasam

Now add the filtered jaggery syrup to the mashed rice & dal and mix really well.

Mix really well and boil the mixture for about 2-3 minutes.

Add the cardamom powder/elachi powder, grated coconut and give a good stir.

Add the fried cashew nuts, raisins along with ghee to the payasam, mix well and switch off the stove. Let it cool for about 5 minutes, finally add 1 cup of milk and mix well.

Yes, delicious and divine Arisi Paruppu Payasam is ready for neivedhyam or for serving.

Suggestions:

I have used ¾ cup of jaggery you can increase the amount as per your need.

I have added the milk after switching off the stove, to avoid curdling of milk. Use only boiled milk to make the payasam.

You can replace boiled milk with coconut milk as well. In that case cook the rice and dal with ½ milk and 1 ½ cup water. Finally instead of adding boiled milk add 1 ½ cup of fresh coconut milk.

I have added grated coconut to the payasam, you can also roast the grated coconut in ghee to golden brown and then add it for more flavor.

Meanwhile do check out Pasi Paruppu Payasam/Moong dal Payasam and other interesting Payasam varieties here. Also check out other Tamil NewYears day recipes here and about other Festival Recipes here.

Thank you all for visiting my space, please come back again for more traditional and authentic Payasam Varieties from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

“Veppam Poo Rasam” is a special and traditional rasam made on Tamil New Year’s day in Tamil Nadu. The Veppam poo is abundantly available during the spring season, so we can make rasam with fresh veppam poo during that season, but in other times we can make it with dried veppam poo. Each and every part of Neem tree has innumerable medicinal properties. Veppam poo/Neem flower is loaded with antifungal and antibacterial properties. They help in preventing and curing stomach infections, in purifying the blood and helps in removing the toxins from our body. Do try out this healthy Veppam Poo Rasam and post your comments here. Meanwhile do check out other interesting and flavourful Rasam varieties here. Also check out Tamil NewYear’s Day special recipes here.

Here’s how to make Veppam Poo Rasam with step by step photos…

Ingredients

Tamarind/Puli	One Small Lemon Size Ball
Cooked Thur Dal	2 tbsp
Turmeric Powder	¼ tsp
Rock Salt/Salt	1 tsp or as needed
Coriander Leaves	1 tbsp finely chopped

To Grind

Black Pepper/Milagu	1 tsp
Cumin Seeds/Jeeragam	1 tsp
Dry Red Chillies	1
Garlic Cloves	4
Coriander Seeds/Dhaniya	1 tsp
Tomato	1 [blanched]

For Frying

Ghee	1 tsp
Dried Neem Flower	1 tbsp

For Tempering

Ghee	1 tsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Asafoetida/Perungayam/Hing	¼ tsp
Curry Leaves/Karuvepillai	10-12

Preparation Time: 10 minutes Recipe Category: Lunch, Rasam Varieties

Cooking Time: 15 minutes Recipe Cuisine: South Indian, Tamil Nadu

Author: Priya Anandakumar

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

Dhuvadasi Rasam/Poricha Rasam

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi

SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala

Thoothuvalai Rasam/Thuthuvalai Rasam

Kalyana Rasam

Vendhaya Rasam/Fenugreek Seeds Rasam

Kollu Rasam/Horsegram Rasam

Method

Heat one tsp of ghee in a pan, add the dried neem flower, fry for 20-25 seconds and switch off the stove.

Soak the tamarind in 1 cup of water for about 10 minutes. Extract the tamarind juice and keep it aside.

Heat the water in a bowl and add tomato to it, let it come to rolling boil then switch off the stove. Cover it and keep it for 2 minutes, then peel the skin and keep it aside.

Add all the ingredients mentioned under “for grinding”, black pepper, cumin seeds, dry red chillies, dhaniya/coriander seeds, garlic cloves to the mixer and grind it coarsely.

Add the tomato to the same jar and grind it well, with little water.

Transfer the tamarind water to the kadai/vessel in which the rasam is to be made and heat it. Add salt and let it come to boil.

Add the ground tomato masala paste and turmeric powder to the tamarind water.

After it comes to one boil, add the cooked dal along with dal water. Add 1 to 1 ½ cups of water and adjust the consistency at this stage.

Add the chopped cilantro/coriander leaves.

Allow the rasam to cook on low flame till it gets frothy on top and then switch off the stove.

Heat ghee in a pan, splutter mustard seeds, add cumin seeds, curry leaves, asafoetida and fry for about 20 seconds and switch off the stove.

Add the tempering to the rasam.

Finally add the fried neem flower along with ghee to the rasam.

Yes, delicious and healthy Neem Flower Rasam/Veppam Poo Rasam is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more simple and healthy Rasam Varieties from my kitchen.

Suggestions:

Adding thurdal/thuvaram paruppu is totally optional, but adding dal water makes it more tasty.

I have made this rasam using dried veppam poo/neem flower, when making it with fresh flower, remove the flowers from the stalk. Fry the neem flowers in ghee until they turn to golden brown color and then finally add it to the rasam.

Have a great day and enjoy.

Until then I am signing off…

Cold Cocoa Milkshake is a rich and creamy milkshake that can be made in a jiffy and served in no time. Do try out this cold cocoa milkshake and post your comments here. Meanwhile do check out other interesting Milkshakes/Smoothies/Icecreams/Juices here.

Here’s how to make Cold Cocoa Milkshake with step by step photos...

Ingredients

Cocoa Powder	2 ½ Tbsp
Full Fat Milk	2 cups
Chocolate Icecream [optional]	1 ½ scoop
Sugar	¼ cup
Ice cubes	8-10
Chocolate Syrup	1 tbsp for garnishing

Preparation Time: 5 minutes

Serves: 3-4

Author: Priya Anandakumar

Method

To make Cold Cocoa Milkshake, add cocoa powder, milk, sugar and blend really well.

Now add chocolate ice cream, ice cubes and blend really well until frothy.

Slowly add the chocolate syrup along the sides of the glass.

Pour equal quantities of milkshake into the glasses.

Super rich and creamy Cold Cocoa Milkshake is ready to be enjoyed, Serve it immediately.

Thank you all for visiting my space, please come back again for more delicious and creamy Milkshakes from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Siru Kizhangu Fry is a simple yet delectable poriyal which no one should miss. In Malayalam this root vegetable is called as Koorka, Siru Kizhangu in Tamil, Sambrali in Kannada and Chinese Potato in English. Siru Kizhangu is a seasonal root vegetable abundantly available during the months of December and January. They are irregularly shaped small balls with earthy flavour. Washing, cleaning and peeling the siru kizhangu might seem like a tedious process, but it is definitely worth the time spent. I just use the simple and quick method of cooking the siru kizhangu in pressure cooker and then peeling the skin, which is really an easy way to finish the job quickly. Do try out this delectable and super tempting Siru Kizhangu Fry and post your comments here. Meanwhile do check out other interesting and healthy Vegetarian Poriyal Varieties here.

Here’s how to make Siru Kizhangu Fry with step by step photos…

Ingredients

Siru Kizhnagu/Chinese Potato Fry	½ kg
Red Chilli Powder	1 tbsp
Turmeric Powder	½ tsp
Asafoetida/Perungayam	¼ tsp
Salt	As needed

For Tempering

Oil/Groundnut oil	2 tbsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Urad Dal/Ullutham Paruppu	1 tsp
Curry Leaves/Karuvepilai	12-15

Preparation Time: 10 minutes Recipe Category: Side dish

Cooking Time: 20-25 minutes Recipe Cuisine: South Indian, TamilNadu

Serves: 5-6

Author: Priya Anandakumar

Method

Siru Kizhangu/Chinese Potato/Koorka

Soak the sirukizhangu in a deep bowl for about 15-20 minutes.

Wash it thoroughly with water 3-4 times and get rid of all the mud and dirt.

Add the washed sirukizhangu to the pressure cooker, add enough water, salt and cook for one whistle and switch off the stove.

Wait for the steam to release completely, open the lid, drain the hot water and add cold water.

Now peel the skin of the siru kizhangu, since its cooked, it is very easy to peel.

Cut the cooked siru kizhangu to small pieces and keep it aside.

Heat about 2 tbsp of oil, splutter mustard seeds, then add cumin seeds, urad dal and fry until the urad dal turns to light golden brown color.

Add the curry leaves and fry until they turn crispy.

Now add the cooked siru kizhangu and give a good stir.

Add the red chilli powder, turmeric powder, asafoetida and salt.

Mix everything really well and cook for about 5 minutes on low flame or until they turn crispy. Make sure you stir now and then to avoid the siru kizhangu getting burnt.

Yummu, delicious , spicy and tasty Siru Kizhangu Fry is ready to be enjoyed. Serve it hot with any vegetarian lunch menu or with sambar or rasam or even curd rice.

Thank you all for visiting my space, please come back again for more simple and delectable Vegetarian Poriyal Varieties from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Shikakai/Seeyakkai Powder is a mild cleanser with naturally less pH value. Shikkakai powder does not remove the natural oils from our hair and acts as natural conditioner. Shikakai Powder available in the shops consists of 3-4 main ingredients like shikakai, soap nut, dried amla, methi seeds but at home we make this shikakai powder with many more natural ingredients and make our lusturous and beautiful. Here I am going to share the shikkakai Podi that can be made at home and enjoy the benefits given by nature. Meanwhile do checkout how to make Kuliyal Podi/Herbal Bath Powder here and health and beauty page as well.

Here’s how to make Shikakai Powder at home with photos…

Ingredients

Shikkakai/Seeyakkai/சீயக்காய்	1 kg
Soapnut/பூந்திக்கொட்டை	300 gm
Green Gram/பச்சைப்பயறு	250 gm
Fenugreek Seeds/வெந்தயம்	350 gm
Dry Amla/உலர்ந்த நெல்லிக்காய்	200 gm
Kaarboga Arisi/கார்போக அரிசி	100 gm
White Turmeric/பூலாங்கிழங்கு	200 gm
Aavaram Poo/ஆவாரம் பூ	100 gm
Hibiscus Flower/ காய்ந்த செம்பருத்தி பூ	100 gm
Karisalankanni Powder/கரிசிலாங்கண்ணி பொடி	50 gm
Rose/ரோஜா [Dry]	50 gm
Magizham Poo[Dry]/மகிழம்பூ	50 gm
Thulasi Powder/ துளசி பொடி	50 gm
Dry Lemon Peel/எலுமிச்சைதோல்	100 gm
Neem Leaf Powder/வேப்பஇலை பொடி	50 gm
Curry Leaf Powder/கருவேப்பிலை பொடி	50 gm
Mehandi Powder/மருதாணி பொடி	50 gm
Vetti Ver/வெட்டிவேர்	25 gm

Author: Priya Anandakumar

Method

You can buy all the above mentioned ingredients in Naattu Marundhu Kadai.

I have used thulasi powder, neem leaf powder, curry leaf powder, mehandhi powder and karisalaankanni powder. You can very well replace it with two hand ful each of thulasi leaves, neem leaves, curry leaves, karisilankanni leaves, mehandi leaves and dry it really well and add it before grinding.

Add Shikkakai/seeyakkai, Soap nuts, Green gram, Karboga arisi, Vetiver, White turmeric/Poolan kizhangu, Rose petals, Aavaram Poo, Hibiscus Flower, Magizham Poo, Vettiver in big plates in big plates and sundry it really well.

After the soapnuts/boondhi kottais are dry, break it open and remove the black seeds inside it.

Now transfer all the ingredients, except the powders in to a big bucket and give it to a local mill and make it to fine powder.

After you bring it home, add thulasi powder, neem leaf powder, mehandi powder, curry leaves powder, karisilaangkanni powder and mix everything really well.

Yes, Seeyakkai Podi is ready.

Meanwhile do checkout how to make Kuliyal Podi/Herbal Bath Powder here and health and beauty page as well.

Benefits of ingredients used for making Seeyakkai Podi

Shikkakai/Seeyakkai	Helps in hair growth, in treating scalp related diseases, prevents and fights dandruff, keeps the hair healthy and lusturous.
Fenugreek/Vendhayam	Body Coolant, helps in treating dandruff, helps in regrowth of hair, prevents premature greying of hair.
Green Gram/Pachai Payaru	Maintains soft hair, reduces hair breakage, removes dandruff, hair smells fresh and clean.
Dry Amla/Kaindha Nellikkai	Conditions the hair, maintains the hair soft and silky, and prevents premature greying of hair.
White Turmeric/Poolan Kizhangu	Loaded with antioxidants, helps in inflammation
Lemon Peel/Elumichai Thol	Improves dull hair, helps in fighting severe dandruff and scalp disease, hair smells fresh and clean.
Soapnut/Boondikai	Cleansing agent, gets soapy nature, antifungal agent, cleans the scalp, lathering agent.
Karboga Arisi	Helps in preventing detangling of hair, improves hair elasticity, and strengthens hair roots.
Karisilankanni Leaves/Powder	Treats dandruff, baldness, prevents hair fall, promotes hair growth, prevents greying of hair, make hair lustrous
Thulasi Leaves/Powder	Helps to achieve lustrous shiny and healthy hair. Treats dandruff and dry scalp, helps to improve the blood circulation, cools the scalp, reduces itchiness and promotes hair growth.
Hibiscus Flower/Sembaruthi Poo [Dried]	Improves the hair texture, stimulates blood circulation in scalp, strengthens root and hair, conditioner
Rose Petals/Roja Ethazh [Dried]	Tightens scalp, gives good smell in hair
Magizham poo [Dried]	Helps in fighting head ache, wonderful aroma to the hair
Aavaram Poo[Dried]	Body coolant, helps in good blood circulation, cleanser
Neem Leaves/Veppilai [Powder]	Prevents hairloss, enhances growth, kills head lice, acts as anti-bacterial and anti-septic for the scalp.
Curry Leaves/Karuvepilai [Powder]	Repairs damaged roots, reduces hair fall, stops hair thinning, treats premature greying, and strengthens hair follicules.
Maruthani Leaves/Mehandhi Leaves [Powder]	Treats dry brittle hair, conditions the hair, coolant
Vettiver	Body coolant, treats lice and helps in relieving stress, excellent fragrance

How to use Shikakai Powder?

Mix about 3-4 tbsp of shikakai powder/seeyakkai powder [depending on the length of the hair] in water to make a paste. It should not be too thick or too thin. Let this mixture sit for about 30 minutes. Then use it for washing your hair.

Instead of water, you can use rice kanji [water obtained after cooking the rice] to make the shikakai paste and then use it for washing your hair.

Using Shikakai Powder as hair mask

Add 3-4 tbsp of shikakai powder/seeyakkai powder [depending on the length of the hair], to a bowl, mix it with water to make a paste and let it sit for 30 minutes. Apply the paste on the scalp and hair, leave it for about 30 minutes and then wash it off.

Similarly you can make a pack by mixing shikakai powder and yogurt[curd], apply it to your hair and wash it off after 15-20 minutes.

Note:

This home made seeyakkai podi/shikakai powder will not lather like the ones in the shop, but will cleanse the hair really good and leave your hair soft, perfectly conditioned and lustrous.

Thank you all for visiting my space, please come back again for more health and beauty basics from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Prawn Pepper Ghee Masala is succulent, spicy and tempting prawn recipe made with freshly roasted and ground spices. This fresh ground masala adds more flavour, aroma and taste to the dish. The prawns are then cooked in ghee along with perfect blend of spices and final touch of lemon juice makes this dish exotic and extraordinary. Do try out this Prawn Pepper Ghee Masala and post your comments here. Meanwhile do check out other interesting Prawn Recipe here and other Non-VegetarianBiryanis/Pulavs/Gravies/Varuvals/Appetizers here.

Here’s how to make Prawn Pepper Masala with step by step photos…

Ingredients

Prawn/Shrimp/Eral	500 gm
Onion/Vengayam	1 finely chopped
Green Chillies/Pachhai Milagi	1 finely chopped
Tomato/Thakkali	1 big finely chopped
Red Chilli Powder/Milagai Thool	1 tsp
Turmeric Powder/Manjal Thool	1 tsp
Curry Leaves/Karuvepilai	10-12
Lemon Juice	1 tsp [optional]
Ghee	2 tbsp
Salt	As needed
Cilantro/Coriander Leaves	1 tsp for garnishing

For Roasting & Grinding

Oil	2 tsp
Dry Red Chillies/Kaindha Milagai	3
Coriander Seeds/Dhaniya	1 tbsp
Fennel Seeds/Sombu	1 tbsp
Cumin Seeds/Jeeragam	1 ½ tsp
Black Pepper/Milagu	1 ½ tsp
Shallots/Pearl Onions/Sambar Vengayam	6-7
Garlic cloves	6-8
Ginger/Inji	2” piece chopped
Cilantro/Coriander Leaves	3-4 tbsp chopped

Preparation Time: 20 minutes [including deveining of Prawns]

Cooking Time: 20 minutes

Serves: 6-7

Author: Priya Anandakumar

Other Prawn/Shrimp Recipes that might be of your interest...

Prawn Biryani/Shrimp Biryani
Simple Prawn Thokku/Eral Thokku
Prawn 65/Eral 65
Prawn & Drumsticks Gravy/Eral Murungaikai Kuzhmabu
Easy & Quick Prawn Fry/Eral Varuval/Shrimp Fry
Prawn Pepper Fry

Method

Wash and clean the prawns/eral without any mud at least 3 times and drain the water.

Add ½ tsp of turmeric powder to the washed prawns/eral, mix really well and then wash it one more time.

Devein the eral/prawn, wash one more time and keep it aside.

Heat 2 tsp of oil in a kadai/pan, add the ingredients mentioned under roasting & grinding. Add dhaniya/coriander seeds, red chillies, black pepper, cumin seeds, fennel seeds and fry well until nice aroma arises.

Now add the shallots/pearl onions, chopped ginger, garlic cloves and fry until the onion changes color.

Finally add the cilantro and give good mix and switch off the stove.

Let the whole mixture cool down completely, add everything to a mixer and grind to a fine paste with little water and keep it aside.

Heat 2 tbsp of ghee in a pan/kadai, add finely chopped onions, green chillies and saute well until the onions change to beautiful light golden brown color.

Add the curry leaves and fry until they turn little crispy.

Now add the chopped tomatoes and saute well until they turn mushy.

Add the ground masala paste, mix really and let it come to one boil.

At this stage, add 1 tsp of red chilli powder, ½ tsp of turmeric powder, salt and mix everything really well.

Let it cook for about 3-5 minutes in medium low flame till the ghee oozes out. Add the washed and clean prawns. Now mix everything really well.

Add 1/4 cup water,cover and cook for about 5 minutes.

By now the prawns must have cooked, mix everything really well. You need check the consistency at this stage, if you want thick masala consistency they cook for another 10 minutes for all the water to absorb. Keep stirring now and then to avoid burning of the masala.

Add chopped leaves, mix really well and switch off the stove. Finally drizzle some lemon juice and give a good stir.

Yes, delicious, succulent, spicy and super tempting Prawn Pepper Masala is ready to be enjoyed. Serve it hot with any Non-vegetarian Biryanis or with simple Milagi Killi Potta Sambar or rasam sadam.

Thank you all for visiting my space, please come back again for more and more delectable and tasty Non-Vegetarian Varieties from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Kondakadalai Kurma/White Channa Kurma Recipe/White Chickpea Kurma - How to make Kondakadalai Kurma

Akkaravadisal/Akkara Adisil/Sweet Pongal Cooked in Milk and Jaggery/Sweet Milk Pongal/Iyengar Special Akkaravadisal –Pongal Special

Double Beans Curry/Double Beans Fry/Lima Beans Fry

Dhuvadasi Rasam/Poricha Rasam /Poricha Saathamudhu – Rasam Without Tamarind, Tomatoes or lemon/ Special Rasam for Fasting days

Nellikkai Pachadi/Nellikkai Thayir Pachadi/Gooseberry Raita Recipe/Amla Raitha

Thiruvathirai Kali – How To Make Thiruvathirai Kali- Special Neivedhyam for Lord Shiva

Thiruvathirai Kootu/7 Kari Kootu/EzhuKari Kootu/Pongal Kootu – Thiruvathirai Special Recipes/Pongal Special 7 Kari Kootu

Agathi Keerai Poriyal/Agathi Keerai Curry –How to make Agathi Keerai Poriyal/Humming Bird Tree Leaves Stir Fry

Easy Chicken Fry/Sunday Special Chicken Fry – Bachelors Chicken Fry/Easy South Indian Chicken Fry

Pachai Mochai Kuzhambu/Pachai Mochai Puli Kuzhambu/Field Beans Gravy/Fresh Mochai Puli Kuzhambu

Agathi Keerai Kootu/Agathi Keerai Paasi Paruppu Kootu

South Indian Special Lunch Menu-12/Lunch Menu Ideas

Thakkali Kuzhambu/Tomato Kuzhambu/Kongu Thakkali Kuzhambu/Coimbatore Style Thakkali Kuzhambu

Pidi Karunai Kizhangu Fry/Pidi Kizhangu Fry/Yam Fry

Arisi Paruppu Payasam/Rice & Dal Jaggery Kheer –Tamil New Years Day Special

Veppam Poo Rasam/Neem Flower Rasam Recipe/How to Make Veppam Poo Rasam – Tamil New Year Special Recipe

Cold Cocoa Milkhshake/Cocoa Milkshake – How to make Cocoa Milkshake

Siru Kizhangu Varuval/Siru Kizhangu Fry/Chinese Potato Fry/Koorka Fry

Shikakai Powder/Seeyakkai Podi/சீயக்காய் பொடி – How to make Seeyakkai Podi at home/Homemade Shikakai Powder/Herbal Hair Wash Powder

Prawn Pepper Ghee Masala/Shrimp Pepper Ghee Masala/Eral Milagu Thokku