Priya's Virundhu

Sukku Malli Kaapi/Sukku Kaapi is a very common and traditional kaapi/coffee prepared in most of the homes in Tamil Nadu. My mom always keeps a jar of Sukku Malli Kaapi Podi ready at home, and she gives it to us whenever we have cold or indigestion and also during rainy days. Sukku Malli Kaapi is an excellent home remedy for indigestion and also since we add jaggery it has both the spicy and the sweet taste. As jaggery is rich in iron, if sukku malli kappi is consumed regularly will help to fight against anemia. Sukku Malli Kaapi is a very comforting drink when we suffer from cold and flu, it also helps in relieving chest congestion. Do try out this Sukku Malli Kaapi and enjoy.

Here’s how to make Sukku Malli Kaapi with step by step photos…

Ingredients

Dry Ginger Powder/Sukku Powder	5 tbsp
Coriander Seeds/Malli/Dhaniya	5 tbsp
Cumin Seeds/Jeeragam	1 tbsp
Black Pepper Seeds/Milagu	1 tbsp
Cardamom/Elachi	4
Cloves/Kiraambu	4

Method

Dry Ginger Powder. I got the ginger powder available in shops, you can as well buy dry ginger/sukku, pound it well and then grind it in mixer.

Dry roast coriander seeds, cumin seeds, black pepper, cloves on a low flame until nice flavor fills the room. Transfer them to a plate and let it cool.

Now grind the roasted coriander seeds, cumin seeds, black pepper, cloves along with elachi/cardamom in a mixer.

Add dry ginger powder to the mixer. Grind everything together into smooth powder.

Yes, Sukku Malli Coffee Powder is ready. Transfer the ground powder to an airtight container.

Preparing Sukku Malli Coffee

Boil 2 cups of water in a sauce pan, add 2 tsp of sukku malli podi to it and let it boil really well for about 5 minutes in low flame.

Now add palm jaggery or panagkalkandu to this and boil for about a minute and switch off the stove.

Filter this in a tea stainer. Tada! Healthy and flavourful Sukku Malli Kaapi is ready to be enjoyed.

Enjoy this hot Sukku Malli Kaapi and have a great day.

Another way of preparing Sukku Malli Kaapi

Boil 2 cups of milk, add 2 tsp of sukku malli kaapi podi and let it boil for about 5 minutes in low flame, add panangkalkandu and boil for one more minute and switch off the stove. Filter it with a tea strainer and enjoy the sukku malli kaapi.

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Hello friends,

Today, I am going to share very simple and quick Onion Coconut Chutney, a perfect side dish for idlis and dosas. Try out this delicious chutney and post your comments here. Meanwhile do check out other interesting and mouth watering Chutney and Thogaiyal Varieties here.

Here’s how to make Onion Coconut Chutney with step by step photos….

Ingredients

Onion	2 large
Dry Red Chillies	3 or 4
Garlic Cloves	5
Coconut	½ cup shredded or around 10-12 pieces]
Tamarind/Puli	One small piece
Oil	2 tsp
Salt	As needed

For Tempering

Oil	2 tsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Urad Dal	1 tsp
Curry Leaves	10-12

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Method

Heat oil in a pan, add garlic and red chillies and sauté for a minute.

Now add onions, salt and sauté it for about 5 minutes.

Next add the small tamarind piece and sauté for about a minute.

The add either grated coconut/coconut pieces and sauté for about a minute and switch off the stove. Let it cool down.

Add the sautéed mixture to the mixer and grind to chutney consistency. Add required amount of water when grinding the chutney and transfer it to a bowl.

Heat 2 tsp of oil in a kadai/pan, splutter mustard seeds. Now add the cumin seeds, urad dal, curry leaves and sauté for about 20 seconds. Switch off the stove and add the tempering to ground chutney.

Yes, delicious, tasty and tempting Onion Coconut Chutney is ready to be enjoyed.

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

Other interesting Chutney/Thuvaiyal varieties that might be of your interest....

Coconut Chutney

RedChilli Coconut Chutney

Vengaya Vadagam Chutney

Mint Coconut Chutney

Cilantro/Kothamalli/Coriander leaves Chutney

CarrotChutney

GreenBell Pepper Chutney

RedBell Pepper Chutney

Onion/VengayaChutney

OnionTomato Chutney

PearlOnionChutney/Rosapoo Chutney

SuttaKathrikkai/Brinjal Chutney

Tomato/ThakkaliChutney

TomatoThokku/Thakkali Thokku

ZucchiniChutney

Mullangi/RadishChutney
Peanut/Groundnut Chutney
Inji Thuvaiyal/Ginger Chutney
Kothamalli/CilantroThogaiyal

Mint/Pudhina Thogaiyal

ParuppuThogaiyal/Dal Thogaiyal

PeekangaiThol Thogaiyal/Ridge gourd Peel Thogaiyal
Gongura Chutney/Pulicha Keerai Chuteny

Karpooravalli Thuvaiyal
Brinjal Tomato Chutney
Vallarai Keerai Thuvaiyal
Manathakkali Keerai Thuvaiyal
Thoothuvalai Keerai Thuvaiyal

Have a great day and enjoy.

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Hello friends,

Today I am going to share with you all a very simple, delicious and a quick Rice/Arisi Upma. This arisi upma can be made in a jiffy and can be served either for breakfast or dinner. Do try out this traditional and authentic Arisi Upma and post your comments here. Meanwhile do check out other interesting and tempting Breakfast Recipes.

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

Ingredients

Raw Rice/Paccharisi	1 cup
Thoor Dal/Thuvaram Paruppu	¼ cup
Black Pepper/Milagu	1 tsp
Cumin Seeds/Jeeragam	1 tsp
Salt	As needed
Water	2 ½ cups
Grated Coconut	2 tbsp [optional]

For Tempering

Coconut Oil/Gingelly Oil	2 tbsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds	½ tsp
Dry red Chillies	2-3
Urad Dal/Ullutham Paruppu	1 tsp
Bengal gram Dal/Kadalai Paruppu	1 tsp
Asafoetida/Hing/Perungayam	One big pinch
Curry Leaves	10-15

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Serves: 3-4

Method

Wash the rice and drain all the water. Spread the rice on a cotton cloth and let it dry.

When it is almost dry transfer it to a mixer.

Add thoor dal, black pepper, cumin seeds to the mixer and grind everything to a coarse powder.

Heat oil in pressure cooker, splutter mustard seeds, then add cumin seeds, dry red chillies, curry leaves, asafoetida powder and fry for about 30 seconds.

Add 2 ½ cups of water to the cooker and let it come to rolling boil.

Now add the ground rice mixture to the cooker. Add required amount of salt and mix well.

Let it come to boil. Close the pressure cooker and cook for one whistle and switch off the stove.

Wait until the steam releases completely.

Open the pressure cooker, add 2 tbsp of grated coconut and mix thoroughly. Addition of grated is totally optional.

Yes, delicious, healthy and filling Arisi Upma is ready to be enjoyed. Serve this delicious Arisi Upma with Coconut Chutney or any Kaara Chutney.

Suggestions:

I have used coconut oil to make this arisi upma, which makes the upma very tasty and flavourful. You can also make it with gingelly oil.

I have made it in pressure cooker, you can make it in uruli or heavy bottomed kadai. After adding the ground rice mixture, cover and cook for around 15-20 minutes. Open in between to check the amount of water and stir to avoid any burning.

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.

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Pori Urundai/Puffed Rice Ball is a traditional and brings back nostalgic memories for everyone. We prepare Pori Urundai for Karthigai Deepam along with ParuppuPaayasam and Appam for neivedhyam. Not only for neivedhyam, it is a wonderful healthy and an easy evening snack for kids and adults. Do try out this lovely and healthy Pori Urundai and post your comments here. Meanwhile do check out other tempting Sweets and Snacks here.

Here’s how to make Pori Urundai with step by step photos…

Ingredients

Pori/Puffed Rice	3 Cups
Jaggery/Vellam [grated]	½ Cup
Cardamom Powder/Elachi	¼ tsp
Sukku/Dry Ginger Powder	¼ tsp
Water	4 tbsp

Total Time: 15-20 minutes

Makes: 14-15 Balls

Methods:

Grate the jaggery, powder the cardamom and keep it aside.

Add jaggery/vellam to a pan, add 4 tbsp of water.

Heat the jaggery pan until it melts with constant stirring. Switch off the stove.

Filter the melted jaggery through a sieve or tea strainer to remove impurities. Keep a small bowl of water to check the consistency of jaggery.

Now add the filtered jaggery to a kadai/pan and heat it. Keep stirring the mixture. The jaggery will start to froth and thicken.

Add cardamom powder, sukku powder and mix well. Keep checking for the string consistency.

To check the consistency add few drops of water to a bowl of water, the jaggery will not dissolve in water.

You will be able to form a ball with this jaggery, at this stage switch off the stove.

Now remove from stove, add the pori/puffed rice to the jaggery and mix it well with a ladle.

Grease your hands with a drop of ghee and make balls when it is still warm.

Yes, delicious, healthy and traditional Pori Urundai is ready to neivadhyam.

Store the pori urundai in air tight container and enjoy.

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

Have a great day and enjoy.

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Hello friends,

Today, I am going to share a very flavourful, tempting and healthy Mint/Pudhina Biryani. This is a one pot meal that can be made very quickly and perfect lunch box recipe. So without much delay Iam moving on to the recipe, do try it out friends and post your comments here. Do check out other interesting VegBiryani/Non-veg Biryani's here and have a great day.

Here’s how to make Mint/Pudhina Biryani with step by step photos…

Ingredients

Seeraga Samba Rice	2 cups
Onion	2 thinly sliced
Tomato	3 finely chopped
Red Chilli Powder	½ tsp
Coriander Powder	1 tsp
Turmeric Powder	½ tsp
Yogurt/Curd	2 tbsp
Salt	As needed
Lemon	Juice from ½ lemon [small]

For Grinding

Mint Leaves/Pudhina	2 cups/1 big bunch
Ginger/Inji	2 inch piece
Garlic Cloves	6
Green Chillies	6

For Tempering

Oil + Ghee	2 tbsp
Fennel Seeds/Sombu	1 tsp
Cumin Seeds/Jeeragam	½ tsp
Cloves/Kiraambu	4
Bay leaves/Birinji illai	1
Cinnamon Stick /Pattai	2
Cardamom/Elachi	2

Preparation Time: 10-12 minutes

Cooking Time: 25-30 minutes

Serves: 4-5

Method

Clean and wash the mint leaves thoroughly to get rid of all the mud.

Wash the rice and soak for about 10 minutes and drain the water.

Grind mint leaves, ginger, garlic and green chillies with required water and keep it aside.

Heat oil + ghee in a heavy bottomed vessel/pressure cooker, add cinnamon sticks, cloves, fennel seeds, cumin seeds, bay leaves, cardamom and sauté for 30-40 seconds or wait until nice aroma fills the room.

Now add sliced onions, ¼ tsp salt and sauté until translucent.

Add chopped tomatoes and sauté really well until they turn mushy.

Now add the ground mint, green chilli paste and let it come to boil.

Add 4 cups of water [rice :water is 1:2] , red chilli powder, coriander powder, turmeric powder, salt and let it boil for about 3-4 minutes. Add 2 tbsp of yogurt/curd and let it boil for 2 minutes.

Add the washed rice and close the pressure cooker and wait for 2 whistles. If you are using biryani vessel to make the biryani, then cover with lid and cook for about 15-20 minutes. Check in between to avoid burning.

Switch off the stove, open the lid, add lemon juice and stir gently.

Yes, delicious, tempting and flavourful Mint/Pudhina Biryani is ready to be enjoyed. Serve hot with any onion raita/cucumber raita of your choice.

Thank you all for visiting my space, please come back again for more interesting and delicious recipes 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 thokku, that’s comes in handy when you are actually tired of cooking. We have curry leaves tree/karuvepillai maram in my mom’s house, we trimmed down one branch of it, so I brought home a big bag of karuvepillai/curry leaves. I mdae this delicious and finger licking thokku which I am sharing with you all. Check out other karuvepillai recipes I have posted earlier in the links - karuvepillai Poondu kuzhambu, karuvepillai podi,karuvepillai kuzhambu for bachelors [easy version], Do try out this Karuvepillai thokku will taste exactly like the A2B one and have a great day.

Here’s how to make Karuvepillai Thokku with step by step photos…

Other Karuvepillai/Curry Leaves recipes that might be of your interest...

karuvepillai Poondu kuzhambu,
karuvepillai podi,
karuvepillai kuzhambu for bachelors [easy version],

Other Thokku Varieties that might of your interest

Tomato Thokku/Thakkali Thokku
Nellikkai Thokku/Arunelli Thokku/Amla Thokku

Ingredients

Karuvepillai/Curry Leaves	2 cups
Ginger/Inji	1 inch piece
Tamarind/Puli	One Small Lemon Size Ball
Mustard Seeds/Kadugu	½ tsp
Dry Red Chillies/Milagai Vathal	2
Gingelly Oil/Nallaennai	¾ cup

Roasting & Grinding

Bengal Gram Dal/Kadalai Paruppu	4 tsp
Urad Dal/Ullutham Paruppu	4 tsp
Dry Red Chillies/Millagai Vathal	8-10
Coriander Seeds/Dhaniya	1 tbsp
Black Pepper/Milagu	1 tsp
Cumin Seeds/Jeeragam	1 tsp
Fenugreek Seeds/Vendhayam	1 tsp
Asafoetida/Perungaayam/Hing	One small piece

Preparation Time: 10 minutes

Cooking Time: 30-40 minutes

Makes: 2 cups of thokku

Method

Wash the curry leaves and pat them dry.

Soak the tamarind/puli in little water and extract the juice and keep it aside.

Heat 2 tsp of oil in a pan, add karuvepillai/curry leaves, ginger and fry for about 4-5 minutes in low medium flame. Switch off the stove and transfer it to a plate.

Let it cool completely, then add it to a mixer and grind it well with little water and transfer it to a bowl.

Next heat a kadai, roast the ingredients one by one without oil and transfer it to a plate. [Red chillies, coriander seeds, Bengal gram dal, urad dal, black pepper, cumin seeds, fenugreek seeds, asafoetida].

Let it cool down completely, then grind it in a mixer to fine powder.

Heat ¼ cup of oil, and splutter mustard seeds, then add two dry red chillies.

Now add the tamarind extract/Puli thanni to the oil.

Then add the ground karuvepillai paste to the kadai, add enough salt and mix thoroughly.

Now cook on medium flame for about 10 minutes.

Add the ground powder to the kada, mix well and cook on low flame. Add the remaining oil and stir well.

Cook until it reaches thokku consistency, stir in between to avoid from burning.

The oil will start to float and the color will change to dark green colour. Now switch off the stove.

Yes, delicious, tasty, healthy and spicy Karuvepillia thokku is ready to be enjoyed. Let it cool completely.

Transfer it to a glass jar or an air tight container, you can refrigerator for about 15 days.

This thokku can be served as side dish for idlis, dosas, rotis, chapathis etc. It can be added to hot steamed cooked rice and packed for lunch. You can spread it on bread to make sandwiches.

Suggestions:

Adjust the spice level according to your family needs.

Use only gingelly oil/nallaennai for good taste, if you feel the thokku is dry then little more oil.

Use only dry and clean spoon when getting the thokku out of the bottle, so that it won't get spoilt.

Thank you all for visiting my space, please come back again for authentic and tasty thokku, pickle, chutneys and thogaiyal varieties from my kitchen.

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today, I am sharing a very easy, quick and a traditional Idicha Poondu Milagai Podi. This is my mom's recipe which I have been making for years. My mom makes this in ural/உரல் so it is called as idicha poondu milagai podi. This podi can be made in a jiffy and involves just three ingredients. Do try out this spicy and tempting idicha poondu milagai podi and post your comments here. Mean while do check out otherPodi varieties/Chutney varieties here

Here's how to make Ididcha Poondu Milagai Podi with step by step photos...

Ingredients

Garlic Cloves	15
Dry Red Chillies	15-20
Salt	As needed
Oil	For serving

Total Time: Less than 10 minutes

Method

Dry Roast the dry red chillies in a pan. Allow it to cool.

Peel the garlic cloves and keep it aside.

Add salt to dry red chillies and grind it well in a mixer.

Finally add garlic cloves and run the mixer.

Tada! Your Poondu Milagai Podi is ready. My mom makes this in ural/உரல் so it is called as idicha poondu milagai podi.

You can store this milagai podi in a glass bottle or an air tight container and use it for about month, it does not get spoilt.

Though we make it with mixer, making it the traditional way using உரல் gives the actual taste.

image courtesy : google images

You can serve this Poondu Milagai Podi along with gingelly oil/ நல்லெண்ணெய் as side dish for idlis and dosas.

Thank you all for visiting my space, please come back again for authentic and tasty thokku, pickle, chutneys and thogaiyal 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, quick and easy tempting sweet – Ragi Halwa. This Ragi Halwa is a super delicious and healthy guilt free sweet. I have used naatu sakkarai instead of white sugar which is loaded with iron. This ragi halwa will just melt in your mouth and the kids also will love it. Do try out this Ragi Halwa and post your comments. Meanwhile check out other Halwa varieties and traditionalSweet varieties here.

Here’s how to make Ragi Halwa with step by step photos here…

Check out other interesting RAGI/KEZHVARAGU Recipes in the link.

Ingredients

Ragi Flour/Kezhvaragu Maavu	½ cup
Ghee	3-4 tbsp
Hot Milk/Boiled Milk	1 ½ cup
Naatu Sakkarai/Sugar	¼ cup
Cardamom Powder/Elachi Powder	¼ tsp [from 4 pods]
Cashewnuts	4-5 chopped

Preparation Time: 5 min

Cooking Time: 15 min

Method

Boil the milk and keep it aside.

Heat ghee in a kadai and let it melt.

Add ragi flour/Kezhvaragu maavu to the ghee and stir for about 3-4 minutes on low heat.

Now add the sugar, I have used naatu sakkarai, if you don’t get it in the place you live you can use white sugar.

Mix really well, slowly add 1 ½ cup of milk and keep stirring.

Stir continuously, till it starts thickening, add ghee when you keep stirring.

It will turn in to halwa consistency, and the ghee will start to separate.

Add cardamom powder/elachi powder and mix thoroughly and switch off the stove.

Finally add chopped cashew nuts or any other nuts of your choice and transfer it to a bowl.

Yes, delicious and healthy Ragi/Kezhvaragau Halwa is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more healthy and delicious sweet 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 tempting paayasam that can be made during pooja days for neivedhyam. I have used varagu arisi but you can very well replace it with thinai or saamai to make this paaysam. Without much delay I will move on to the recipe. Meanwhile do check out other interesting Paayasamvarieties and other sweet varieties here. Check out other interesting Millet Recipes here.

Here’s how to make Varagau Arisi Paayasam with step by step photos…

Ingredients

Varagu Arisi/Kodo Millet	¼ cup
Milk	2 cups
Water	1 ½ cup
Sugar/Naatu Sakkarai	½ cup
Cardamom Powder/Elachi Powder	1/4 tsp
Cashew nuts	8-10 [chopped]
Raisins	10-12
Ghee	1 tbsp

Preparation Time: Less than 5 minutes

Cooking Time: 15-20 minutes

Serves: 4

Method

Wash the varagu arisi/kodo millet thoroughly with water and soak it with clean water for about 15 minutes.

Drain the water and add the soaked varagu arisi to a deep pan, then add 1 ½ cup of water and let it boil.

Let the varagu cook until really soft, if needed add little more water and cook. It will take around 8-10 minutes for the varagau to cook.

When varagu is cooked add about 2 cups of milk, sugar/naatu sakkarai and let it boil.

Heat ghee in a small pan, fry cashew nuts, raisins and add it to the varagu paayasam.

Now add cardamom powder and switch off the stove.

Yes delicious, healthy and mouth watering Varagu Arisi Paayasam is ready for neivedhyam.

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

Healthy Millet Recipes that might be of your interest ....

Kambu/Bajra/Pearl Millet Dosa
Kambu Maavu Puttu/Pearl Millet Flour Puttu
Kambu Idli/Bajra Idli/Pearl Millet Idli

Saamai Vegetable Biryani/Little Millet Vegetable Biryani

Kuthiraivali Arisi Thayir Sadam/Barnyard Millet Bagalabath
Kuthiravali Arisi Sambar Sadam/BarnyardMillet Sambar Sadam/Bisibelabath

VaraguArisi Upma/Kodo Millet Upma
Varagu Arisi Sakkarai Pongal
Varagu Arisi Ven Pongal

Ragi Wheat Flour Chapati/Kezhvaragu Chapati

Ragi Semiya Upma/Kezhvaragu Semiya Upma

Ragi Dosai/KEzhvaragu Dosai

Ragi Puttu/Kezhvaragu Maavu Puttu

Ragi Vadai/Kezhvaragu Vadai

Ragi Adai/Kezhvaragu Adai

Ragi Porridge Powder/Ragi Kanji Maavu

Ragi Kanji/Kezhvaragu Kanji

Ragi Banana Muffins

Raagi Ladoo/Laddu
Ragi Koozh/Kezhvaragu Koozh

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

Today I am going to share a very authentic recipe from Thirunelveli District – Ellu Thuvaiyal. Usually this ellu thuvaiyal is paired with Ullundhu Sadam which I will be posting soon. Ullundhu Sadham, Ellu Thuvaiyal and Aviyal make one complete meal. This Ellu Thogaiyal can be either made with while sesame seeds or black sesame seeds. This thuvaiyal is a very tasty, healthy and crunchy. Do try out this thuvaiyal and post your comments here. Meanwhile do check out other interesting Chutney and thuvaiyal varieties here.

Here’s how to make Ellu Thuvaiyal with step by step photos…

Ingredients

Ellu/Black Sesame Seeds/Karuppu ellu/Til	¼ cup
Urad Dal/Ullutham Paruppu	1 tbsp
Coconut	3-4 pieces small
Dry Red Chillies	4-5
Tamarind/Puli	One small amla size ball
Asafoetida/Perungaayam/Hing	¼ tsp
Salt	As needed
Water	Very little for grinding
Oil	1 tsp

For Tempering

Oil	1 tsp
Mustard Seeds	¼ tsp
Cumin Seeds	¼ tsp
Curry Leaves/Karivepillai Leaves	8-10

Preparation Time: 5 minutes

Cooking Time: 10 -12 minutes

Serves: 2-3

Method

Dry roast the ellu/black sesame seeds and transfer it to a plate.

Heat one tsp of oil in the same kadai, add urad dal, asafoetida/perungaayam, dry red chillies and sauté until it turns to light brown color.

Add coconut and tamarind and sauté for few more seconds and switch off the stove. Let it cool completely.

Now add black sesame seeds/ellu and all the roasted ingredients to a mixer and grind it.

Add required amount of salt and little water as per requirement and grind it to paste

Transfer the ground paste to a bowl.

For tempering heat 1 tsp of oil in a pan, splutter mustard seeds, then add cumin seeds and curry leaves/karivepillai and fry for few more seconds.

Transfer the tempering to the thuvaiyal and mix everything well.

Yes, delicious, healthy and tasty Ellu Thuvaiyal/thogaiyal is ready to be enjoyed. Serve it with hot dosas or idlis.

Thank you all for visiting my website, please come back again for more simple, delicious, healthy and tasty Ellu Thuviyal is ready to be enjoyed.

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today I am going to share a very healthy and diet friendly recipe – Kollu/Horsegram salad. It is important and necessary for all diabetic patients to reduce the amount of carbohydrate intake, especially in the night and this protein packed salad is an excellent solution for the same. There’s an old saying “கொழுத்தவனுக்கு கொள்ளு, இளைத்தவனுக்கு எள்ளு”– which means if your fat eat horse gram and if your thin eat sesame seeds. Horsegram/kollu is normally used to feed horses, but used in cooking as well. Now coming to the recipes of Kollu/horsegram - is one type of bean that is used very little in cooking. But in TamilNadu, kollu is used to make Kollu rasam, kollu sambar, kollu thogaiyaol, kollu soup, Kollu Podi etc. Horsegram has numerous health benefits, rich in proteins (20%), high in fibre, low in calories, easy to digest and keeps us full for a long time. It is also prescribed to persons suffering from jaundice or water retention and as part of a weight loss diet. And now coming to the recipe, it is a very easy and quick fix salad can be made in less than 10 minutes. Meanwhile do check out how to make Kollu Idli Podi in the link and enjoy. Also check out other interesting and healthy Salad varieties here.

Here’s how to make Horsegram Salad/Kollu salad…

Ingredients

Horse Gram/Kollu	½ cup
Onion	1 big finely chopped
Tomato	1 big finely chopped
Green Chillies	1 finely chopped
Black Pepper Powder	½ tsp
Coriander Leaves/Kothamalli	4 -5 tbsp finely chopped
Lemon Juice	2 tsp
Salt	As needed

Preparation time: 5 minutes

Total time: 10-15 minutes

Serves: 2

Method

Wash and soak the horse gram/kollu overnight or at least for 5 hours.

After that wash the horsegram/kollu well, add about 1 ½ cups of water, salt and pressure cook for 2 whistles or until well done. After the steam releases drain the water and keep it aside.

Chop the onions, tomatoes, green chillies, coriander leaves finely and keep it aside.

Add the chopped onions, tomatoes, green chillies, coriander leaves to a bowl and mix well.

Now add the cooked horsegram/kollu and mix thoroughly.

Finally add lemon juice, black pepper powder and mix really well. Adjust the amount of salt at this stage.

Yes, delicious, healthy and filling Horsegram Salad/Kollu Salad is ready to be enjoyed.

Suggestions:

Do not discard the cooked water; you can make rasam with it.

You can add grated carrot to make the salad as well.

Thank you all for visiting my website, please come back again for more healthy and yummy recipes 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 Murungai Keerai Thogaiyal/Drumstick Leaves Thogaiyal recipe from my kitchen. I have posted some interesting and healthy MurungaiKeerai recipes earlier like Murungai keerai soup, Murungaikeerai thanni, Murungai keerai sambar, Murungai keerai muttai poriyal and Murungaikeerai podi. In addition to this exotic list I am adding another very healthy and tasty murungai keerai thogaiyal. Do try out this recipe and post your comments here. Meanwhile do check other interesting and delectable Chutney andThogaiyal Varieties here.

Here’s how to make Murungaikeerai Thogaiyal with step by step photos…

Other interesting MurungaiKEerai Recipes that might be of your interest...

Murungai keerai soup,

Murungaikeerai thanni,

Murungai keerai sambar,

Murungai keerai muttai poriyal

Murungaikeerai podi.

Ingredients

Murungai Keerai/Drumstick Leaves	2 cups
Urad Dal/Ullutham Paruppu	2 tbsp
Small Onions/Sambar Vengayam/Shallots	6-8
Garlic Cloves	6
Green Chillies/Pacchai Milagai	4 [slit length wise]
Coconut/Thengai	2-3 pieces or 3 tbsp grated coconut
Dry Red Chillies	4
Tamarind/Puli	Small marble size ball
Salt	As needed

For Tempering

Oil	4 tsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Urad Dal/Ullutham Paruppu	2 tsp
Curry Leaves/Karivepillai	10-12

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Method

Ingredients needed

Heat 2 tsp oil in a kadai, add urad dal and fry until urad dal changes to golden brown color.

Add dry red chillies and fry for about 30-40 seconds.

Add shallots/Sambar Vengayam and sauté until they turn golden brown color.

Now add garlic cloves, slit green chillies and sauté for about a minute.

Add tamarind/puli and coconut and fry for about a minute.

Add the drumstick leaves/murungaikeerai and fry for about 4-5 minutes or until it is cooked. Add enough salt at this stage and mix well.

Sprinkle little water for the murungai keerai to cook, and after it is done, switch off the stove. Let it cool completely.

Transfer everything to a mixer and grind it to a paste. Add little water if needed.

Heat 2 tsp of oil in a kadai, splutter mustard seeds, then add cumin seeds, urad dal, curry leaves and fry for 30 to 40 seconds. Then switch off the stove.

Add the tempering to the Drumstick Leaves Thogaiyal/Murungai Keerai Thogaiyal.

Yes, tada! Murungai Keerai Thogaiyal is ready to be enjoyed. You can add this thogaiyal hot bowl of white rice and enjoy it. This thogaiyal can be added to sevai to make murungai keerai sevai.

Thank you all for visting my space, please come back again for healthier and tempting recipes from my kitchen.

Other interesting MurungaiKeerai Recipes that might be of your interest...

Murungai keerai soup,

Murungaikeerai thanni,

Murungai keerai sambar,

Murungai keerai muttai poriyal

Murungaikeerai podi.

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

Today, I am going to share a very healthy sundal – Horsegram sundal/kollu sundal. I have added onions to make this sundal , but if you are making this sundal for neivedhyam , you can skip the onions when making it. I have earlier posted Kollu Salad, Kollu Idli Podi, a very healthy snack and side dish for idlis/dosas. Do try out this healthy sundal and post your comments here. Meanwhile do check out other interesting and healthy Sundal varieties here.

Here’s how to make Horsegram Sundal with step by step photos…

Other Kollu/horsegram recipes that might be of your interest...

Kollu Salad,

Kollu Idli Podi,

Ingredients

Horsegram/Kollu	1 cup
Grated Coconut	½ cup
Onion	1 big finely chopped
Green Chillies	1 or 2 finely chopped
Salt	As needed

For Tempering

Oil	2 tsp
Mustard Seeds/Kadugu	1 tsp
Cumin Seeds/Jeeragam	1 tsp
Urad Dal/Ullutham Paruppu	1 tsp
Dry red Chillies/Kaindha Milagai	3
Curry Leaves/Karivepillai	8-10
Asafoetida/Hing/Perungaayam	¼ tsp

Preparation Time: less than 5 minutes

Cooking Time: 15 minutes

Serves: 4

Method

Wash and soak horse gram/kollu/கொள்ளு overnight.

Drain the water from horse gram and add fresh water, salt and pressure cook for 4 whistles. Wait until all the pressure releases.

Now drain this water and the keep the drained horse gram separately. Use this water for Horsegram Rasam/Kollu Rasam which I will be posting soon.

We will use the drained horsegram/கொள்ளு to make the sundal.

Heat oil in a pan or kadai, splutter mustard seeds, add cumin seeds, urad dal, dry red chillies, perungaayam/hing curry leaves and fry for about a minute.

Now add finely chopped onions, green chillies and saute until translucent.

Add the cooked horse gram/kollu and give a good stir. Let it stay for 2 minutes.

Finally add grated coconut, adjust the amount of salt at this stage, stir well and switch off the stove.

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

Meanwhile do check out other interesting and healthy Sundal varieties here.

Have a great day and enjoy.

Until then I am signing off…

Hello friends,

I wanted to share a very healthy dosai and I chose to post a super delicious and super healthy Thinai Dosai/Foxtail Millet Dosai/தினை தோசை. Thinai/Foxtail millet has been a staple food among the people in South India for long time from the Sangam period. It helps the body by reducing the factor of diabetes, ideal for reducing cholesterol of the body and helps in increasing the metabolic rate. Thinai is highly rich in anti-oxidation which removes all the acidic elements away from body. Thinai promotes digestion, increases energy levels to a great extent. Thinai is a great source of protein, every 100 gms of it contains 12.3 g of protein, 8 g of fiber, 3.3 g of essential minerals, 2.8 g of iron 31 g of calcium etc. For now try out healthy Thinai Dosai and post your comments here. Meanwhile do check out other interesting and healthy Millet/Sirudhaniya vagaigal recipes and all bout Millets/Sirudhaaniyangal in the links and enjoy.

Here’s how to make Thinai/Foxtail Millet Recipes with step by step photos…

Check out other interesting, delicious and healthy Millet/Sirudhaniya recipes here.

Ingredients

Thinai/Foxtail Millet	1 ½ cup
Idli Rice/Idli Arisi	½ cup
Urad Dal/Ullutham Paruppu	½ cup
Fenugreek Seeds/Vendhayam	1 tsp
Salt	As needed

Method

Wash and soak Thinai/fox tail millet, Idli rice, urad dal + fenugreek for at least 5-6 hours.

Drain the water, wash again thoroughly and grind everything together to fine paste.

Transfer the ground batter to a big bowl. Add salt and mix really well.

Let it ferment overnight or for at least 6-7 hours.

Heat the dosa tawa, pour one ladle full of batter and make dosa by spreading in a circular motion from inside. Drizzle oil along the sides of the dosa and cook evenly on both the sides.

A super healthy and delicious Thinai Dosai is ready to be enjoyed. Serve it hot with any chutney/thogaiyal variety of your choice. You also serve it with any spicy kuzhambu of your choice as well.

Thank you all for visiting my space, please keep coming back for healthier millet recipes from my kitchen.

Other Millet Recipes that might be of your interest….

White Cholam Dosai/Jowar Dosai

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today, I am going to share a very simple, elegant and tempting lunch menu idea. You can check other interesting SouthIndian Lunch Menu Ideas here. Do check out other interesting Non – Vegetarian Recipeshere as well.

Here’s the Simple Non Vegetarian Lunch Menu…

Menu Items

Mutton Gravy with Drumsticks and Potatoes/KariMurungaikkai Kuzhambu

Spicy Fried Boiled Eggs/Fried Boiled Eggs withChilli & Garlic

Paruppu Rasam/Dal Rasam

Fish Fry/Prawn Fry/ Chicken Fry

White Rice

Yogurt

Pickle

In addition to the above you can add either a Fish Fry/Prawn Fry/ Chicken Fry of your choice.

Click on the links for the recipes and also do not forget to check out other interesting Lunch Menu ideas here. Also do check out other mouthwatering Non vegetarian Biryanis/Gravies/Fries in the link.

Thank you all for visiting my space, please come back here for more interesting and tempting South Indian Lunch Menu Ideas from my kitchen.

Have a great day and enjoy.

Hello Friends,

Today I am going to share a very healthy, flavourful and delicious rasam – Kollu/Horsegram Rasam/கொள்ளு ரசம். Intake of Kollu/horsegram on regular basis helps in getting rid of fat in our body, maintain blood sugar level and reduces cholestrol. Kollu/Horsegram is one type of bean that is rich in protein, high in fiber, low in calories and easy to digest. Earlier I have posted some kollu recipes like Kollu idli podi, Kollu Salad andkollu sundal. Do check out other interesting and flavourful Rasam/ரசம் Varietieshere. Meanwhile try out this Kollu Rasam and post your comments here.

Here’s how to make Kollu/Horsegram Rasam with step by step photos…

Other delectable Kollu/Horsegram Recipes that might be of your interest...

Kollu idli podi
Kollu Salad
kollu sundal

Ingredients

Horse Gram/Kollu	¾ cup
Tamarind	One small Lemon sized Ball
Tomato	1 big finely chopped
Garlic Cloves	4-5 crushed
Turmeric Powder	¼ tsp
Coriander Leaves/Kothamalli	2 tbsp finely chopped
Salt	As needed

For Grinding – To Be Ground Coarsely

Black Pepper Corns/Milagu	2 tsp
Cumin Seeds/Jeeragam	2 ½ tsp
Coriander Seeds/Dhaniya	1 tsp
Dry Red Chillies	2
Curry Leaves	10-12

For Tempering

Oil	2 tsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	1 tsp
Dry Red Chillies	2-3
Asafoetida/Perungaayam/Hing	¼ tsp
Curry Leaves	10-12

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Serves: 4-5

Method

Wash and soak kollu/Horsegram overnight with enough water.

Pressure cook it with 2 cups of water for about 4-5 whistles.

Drain the water from kollu/horsegram and keep it aside. Save 2 tbsp of cooked kollu/horsegram and save the rest to make kollusundal or kollu salad.

Soak the Tamarind with ¾ cup of water and extract the juice and keep it aside.

Grind the ingredients mentioned in the table – for grinding and keep it aside.

Mash the 2 tbsp of cooked kollu into a paste and keep it aside.

Heat oil in a deep pan, splutter mustard seeds, then add cumin seeds, dry red chillies, perungaayam/asafoetida , curry leaves and fry for about 30-40 seconds.

Now add the crushed garlic and fry for about 40-50 seconds.

Add the finely chopped tomatoes and sauté well until it is cooked.

Now add the saved kollu water, mashed kollu paste and required amount of salt to the pan.

Then add the tamarind water, turmeric powder and let it come to rolling boil, wait until the raw smell of the tamarind vanishes.

Now add the coarsely ground rasam masala to the pan.

Let it come to rolling boil, add the finely chopped cilantro/kothamalli and switch off the stove. Close it with the lid to retain the flavor.

Serve this flavourful, delicious and healthy Kollu Rasam with a cup of hot steamed cooked rice.

Suggestions:

I have mashed and added kollu when making the rasam it is totally optional.

I have used freshly ground rasam powder to make this rasam, if you want you can replace it with the rasam powder you have prepared already as well.

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

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

Thank you all for visiting my space, please come back for more interesting and healthy recipes 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 simple, easy and spicy Potato 65/Aloo 65/Urulai kizhangu 65. You can check out other version of Potato 65 which I have posted earlier. Do check out other interesting Chicken 65, Hyderabadi 65, Prawn 65, Cauliflower/Gobi 65, Mushroom65, Paneer 65, Soy Chunks/MealMaker 65 and have a great day.

Here’s how to make Potato 65 with step by step photos…

Ingredients

Potato/Aloo/UrulaiKizhangu	4 medium size
Corn Flour	3 tbsp
All Purpose Flour/Maida	3 tbsp
Red Chilli Powder/Milagai Thool	2 tsp
Coriander Powder/Malli Thool	1 tsp
Cumin Powder/Jeeragam thool	½ tsp
Black Pepper Powder/Milagu Thool	½ tsp
Garam Masala Powder	½ tsp
Ginger & Garlic Paste	2-3 tsp
Lemon Juice	1 tbsp
Salt	As needed
Curry leaves/Karivepillai	10-15
Oil	For frying

Preparation Time: 5 minutes

Cooking Time: 15-20 minutes

Method

Wash and cook the potatoes until ¾rth done. BE careful that the potatoes are not over cooked.

Peel the potatoes and slice them to medium size pieces.

Now add all the ingredients corn flour, maida, red chilli powder, coriander powder, cumin powder, black pepper powder, garam masala powder, ginger & garlic paste, lemon juice, salt, little water and mix everything.

Add the potatoes and mix everything gently and thoroughly so that is batter is covered completely on all the pieces.

Cover and let it sit for 20 minutes, this is actually optional but if marinated for 30 minutes it will be very tasty.

Heat oil in a pan, add the potato pieces with masala and fry it until golden brown color and crispy. Let it cook evenly on all sides, once cooked drain them to a plate.

Fry some curry leaves in the same oil for garnishing purpose.

Transfer the fried Potato 65 to a serving dish, add the fried curry leaves and serve it hot for evening snack or as starters.

Thank you all for visiting my space, please come back again for easy and simple snack varieties from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin in or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…

Karpooravalli Kashayam is an excellent home remedy for cold and cough. Kashayam is the term used in Tamilnadu by our ancestors to treat cold, cough, fever, head ache etc. Kashayam is usually prepared with herbs at home. They are prepared by boiling water with herbs and boil it until the water reduces to certain extent.

In this kashayam each of these leaves used have their own medicinal values and benefits. Karpooravalli Leaves are used to treat common cold, cough, sore throat, nasal congestion, indigestion rheumatism and so on. Betel Leaves/Vetrilai is an excellent ailment for sore throat, improves digestion, anti inflammatory, helps in treating respiratory problems, relieves cough etc. Next is tulasi helps in relieving fever, improves respiratory disorders, great source of Vitamin K, relieves head ache, is used in treating bronchitis, asthma etc. Tulasi is also called as “The Queen of Herbs” because it has numerous medicinal values and benefits. Having said all this, my simple advice to all my friends is to have all these three plants in your balcony or in your back yard, this actually means you have your doctor at your home. I have these plants at home friends, so do try to plant them at your backyard as well.

Here’s how to make Karpooravalli Kashayam with step by step photos…

Ingredients

Karpooravalli Leaves/Country Borage Leaves	5
Tulasi/Basil	20-25 [one small handful]
Vetrilai /Betel Leaves	4-5
Water	2 cups
Ginger	1 inch piece
Black Pepper	25-30
Panang Kalkandu/Palm Sugar	2 tsp

Total Time: 10 minutes

Other Karpooravalli Recipes that might be of your interest…

Karpooravalli Thuvaiyal

Karpooravalli Bajji

Method

Wash karpooravalli leaves, tulasi and vetrilai thoroughly with water and chop it roughly with knife.

Crush ginger and keep it aside. Similarly crush the pepper and keep it aside.

Heat about 2 cups of water in bowl.

When it comes to boil add karpooravalli leaves, tulasi , vetrilai, curshed ginger and let it boil.

Let it boil well until the water reduces to 1 ½ cups.

Finally add crushed black pepper powder, panang kalkandu/palm sugar, let it come to one boil and then switch off the stove.

Filter it with a sieve and enjoy it when it is hot.

Suggestions

If you do not get panang kalkandu in the place you stay, you can very well replace it with either jaggery or honey.

Adjust the amount of black pepper powder according to your taste.

Try out this excellent Karpooravalli Kasayam when you have cold and cough and enjoy the benefits.

Thank you all for visiting my space, please come back again for more healthy Kasayam 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 filling soup – Cabbage & Bell Pepper Soup. Are you thinking of going on a diet, than this soup is the right choice. This Cabbage Soup definitely satisfies your taste buds and can be had without any guilt. Meanwhile do check out other healthy and interesting Soups and Salad varieties here.

Here’s how to make Cabbage & Bell pepper Soup with step by step photos…

Ingredients

Cabbage	½ cup finely chopped
Bell Pepper/Capsicum	1 finely chopped
Sweet Corn	2 tbsp
Onion	1 big finely chopped
Tomato	1 finely chopped
Green Chilli	1 slit lengthwise
Ginger & Garlic Paste	2 tsp
Cumin Seeds/Jeeragam	½ tsp
Oil	2 tsp
Salt	As needed
Black Pepper Powder	As needed

Preparation Time: 5 minutes

Cooking Time: 15-20 minutes

Serves: 2

Method

Heat oil in a heavy bottomed sauce pan, add cumin seeds/jeeragam and fry for 30 seconds.

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

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

Add chopped tomatoes and sauté well until it turns mushy.

Now add chopped cabbage, bell pepper/capsicum, sweet corn, salt and sauté for about 4-5 minutes.

Add about 3 cups of water and let it boil for about 5-10 minutes.

Finally add black pepper powder and switch off the stove.

A very healthy, delicious and filling Soup is ready to be enjoyed, enjoy when it is still hot.

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

Have a great day and enjoy.

Until then I am signing off…

Hello Friends,

Today I am going to share, one of the best home remedies for cold and cough it is none other than – மிளகு மஞ்சள் பால்/Milagu Manjal Paal. When we were kids, my mom used to make this wonderful milk during the onset of winter seasons and also especially when we suffer from cold, cough and sore throat. It is very easy and simple to make but has numerous amount medicinal benefits. This milagu manjal paal, can be had after dinner it helps in clearing the phlegm, soothes the throat irritation and helps you to doze off. This is one healthy drink which you should never miss, because it helps to build the immune system and fights the infection. Make you magic golden milk and fight off your cold and sore throat, drink healthy and stay healthy.

Here’s how to make Turmeric & Pepper Milk with step by step photos…

Before going to the recipe, I would like to share a few benefits of turmeric, black pepper, cardamom, dry ginger with you all. They all have numerous health benefits but I listed out a few here.

Benefits of Turmeric

Turmeric contains bioactive compounds with powerful medicinal properties – the most important of which is curcumin.

Curcumin serves as an anti-inflammatory agent and also possess anti-bacterial and anti-viral action. This property of turmeric helps in treatment of bacterial and viral infections such as cold and cough.

The anti-inflammatory property of curcumin aids in relieving the chest congestion and helps to fight off chronic cough.

Turmeric has other benefits when taken on regular basis, like preventing cancer, lowers the risk of heart disease, preventing and treating Alzheimer’s disease, for treating arthritis related problems etc.

Benefits of Pepper

In Ayurvedic practices, Black pepper is added to tonics for treating cold and cough. Black pepper provides great relief for respiratory problems. The antibacterial property of black pepper helps to fight against infections, insect bites etc.

Black pepper helps in improving the digestive health and helps in getting rid of the phlegm and congestion.

Benefits of Cardamom/Elachi

Cardamom is packed with antioxidants and is known for improving the health of our respiratory system which includes reduced wheezing, coughing, and shortness of breath and other symptoms of asthma. It prevents reflex coughing and stimulates normal mucous secretion.

Cardamom improves the digestion, lowers high blood pressure, prevents bad breath, boost blood circulation, regulates blood sugar levels etc.

Benefits of Panam Kalkandu

Panam Kalkandu is made from palmyra palm. It is great alternative to the white sugar. Panam kalkandu helps to liquefy phlegm from the lungs. It is used to treat sore throat amd cold. It has number of minerals, vitamins, calcium, irons, zinc and potassium. It is a great source of vitamin B1, B2, B3, B6 and B12. It is rich in iron to treat anemia. Palm Sugar is “thermogenic” that it takes more energy for the body to burn it, there by increases metabolism. Panam Kalkandu when taken in milk reduces the body heat to a great extent.

Benefits of Dry Ginger

Sukku/Dry ginger is a great cure for throat infection, upper respiratory problems. Dry ginger acts as analgesic and an anti inflammatory agent as well. Other benefits of dry ginger are helps in indigestion, stomach pain, head ache etc.

For now let’s move on to the recipe

Ingredients

Milk/Paal	1 ½ cup
Turmeric Powder/Manjal Thool/Haldi	½ tsp
Black Pepper Corns	10-12
Green Cardamom/Elachi	1
Panang Kalkandu/Palm Sugar	2 tsp
Dry Ginger Powder/Sukku Powder [optional]	¼ tsp
Nutmeg/Jaathikkai Powder	A dash

Preparation Time: Less than 5 minutes

Cooking Time: 5 minutes

Makes: 2 small cups

Method

Crush the pepper corns and cardamom/elachi in a mortar and pestle and keep it aside.

Heat the milk in a sauce pan, add turmeric powder and let it boil for about a minute.

Add crushed black pepper powder, cardamom powder/elachi, dry ginger powder and boil it for 30 seconds.

Finally add panang kalkandu/palm sugar, boil for 30 seconds, stir well and switch off the stove.

Sprinkle nutmeg powder/jaathikkai on the milk and serve it hot.

Yes Manjal Paal/Turmeric Paal is ready to be enjoyed, enjoy it when it is hot for cold and cough.

Suggestions:

If you are allergic to cow’s milk, you can very well replace it with almond milk.

I have used panang kalkandu, you can very well replace it with honey.

I have used dry ginger for additional medicinal benefits, you can skip that as well.

I do not strain the milk, but if you want you can very well strain it and serve it hot.

I have sprinkled a dash of Jaathikkai/Nutmeg powder which as well is optional.

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

Have a great day and enjoy.

Until then I am signing off…

Sukku Coffee/Sukku Malli Kaapi/How to Make Sukku Malli Kaapi with step by step photos

Onion Coconut Chutney

Arisi Upma/Rice Upma –Easy & Quick Breakfast/Dinner Recipe

Pori Urundai/Puffed Rice Balls with Jaggery/Kaarthigai Pori Urundai

Mint Biryani/Pudhina Biryani

Karuvepillai Thokku/Curry Leaves Thokku

Idicha Poondu Milagai Podi/Idicha Milagai Podi/இடிச்ச பூண்டு மிளகாய் பொடி

Ragi Halwa/Kezhvaragu Halwa/How to make Ragi Halwa Recipe

Varagu Arisi Paayasam/Kodo Millet Paayasam/Varagu Paayasam/வரகு அரிசி பாயசம்

Ellu Thuvaiyal/Black Sesame Seeds Thuvaiyal /Til Thuvaiyal– Thirunelveli special Ellu Thuvaiyal/கருப்பு எள்ளு துவையல்

Horsegram Salad/Kollu Salad/கொள்ளு கலவை/Diabetic Friendly Recipe/Weight Loss Recipe/Diet Friendly Recipe

Drumstick Leaves Thogaiyal/Murungai Keerai Thogaiyal/முருங்கை கீரை தொகையல்

Horsegram Sundal/Kollu Sundal/கொள்ளு சுண்டல்

Thinai Dosai/Foxtail Millet Dosai/திணை தோசை- Healthy Breakfast/Dinner Recipe

South Indian Lunch Menu – 10/Lunch Menu Ideas/Simple Non Vegetarian Lunch Menu

Kollu Rasam/Horse Gram Rasam/கொள்ளு ரசம்

Potato 65/Aloo 65/Urulai Kizhangu 65/உருளைக்கிழங்கு

Karpooravalli, Tulasi ,Vetrilai Kashayam for Cold & Cough/Country Borage, Basil & Betel Leaf Kashayam – Excellent Home Remedy For Cold & Cough At Home/கற்பூரவள்ளி, வெற்றிலை, துளசி கஷாயம்

Cabbage & Bell Pepper Soup/Diet Soup

Turmeric Pepper Milk/Turmeric Milk /Golden Milk/Manjal Paal/Milagu Manjal Paal/Haldi Dhoodh/ மிளகு மஞ்சள் பால் – Home Remedy for Cold and Cough