Loading...

Follow Traditionally Modern Food on Feedspot

Continue with Google
Continue with Facebook
or

Valid

Flavorful and healthy South Indian rice accompaniment with cumin seeds. Cumin seed rasam can be prepared quickly and good for digestion. 

Jump to Recipe

Last weekend was long weekend for us and so we went for a short trip. Had outside food for three days and so Amma suggested this Jeera rasam for digestion. 

I like the unnave marundhu in indian cooking. Many spices we use in our everyday cooking not only gives nice taste but also very healthy. Cumin is one ingredients I use almost in everyday cooking.  Usually after having heavy meal I prefer pepper -cumin rasam. This rasam with just cumin and lot  of curry leaves recipe   Sounded interesting. I have tasted it many times but never cooked it. Luckily because of recent grocery trip I had curry leaves in my fridge.

I am a big fan of easy and quick recipes. When it comes to cooking time , rasam can be prepared within 15 minutes. Soaking of cumin-dal and tamarind might take extra time but if planned before Jeeraga rasam can be made in no time.

Like gootu rasam , Cumin rasam doesn’t require cooked dal. Also the tanginess of jeera rasam is from tamarind so no tomatoes for Jeera rasam. I have seen Amma adding lot of hing to everything she cooks but while telling me the recipe she explicitly mentioned me not to add hing for Jeera rasam. Sorry I don’t know why if you ask me the reason.

Check other Rasam Varieties in TMF,

Udupi Rasam

Pineapple Rasam

Poondu Rasam

Paruppu Rasam

Kollu Rasam

 

For Jeeraga Rasam Video recipe,

Jeeraga Rasam | Cumin Rasam - YouTube

Ingredients:

Tamarind – small gooseberry size

Water – 2 cup 

Salt – as needed

To soak: 

Cumin seed – 1/2 tsp

Toor dal – 1 tsp

Curry leaves – 6-7

Water – to soak

To temper:

Ghee – 1 tsp

Mustard seeds – 1/4 tsp

Red chilli – 3

Method:

  • Soak tamarind in hot water for 30 minutes and extract liquid 
  • Soak the ingredients listed under “to soak” in hot water for 30 minutes. Ground and keep aside. Add little water to the mixie; shake well and add it to the same cup
  • In a cooking vessel add tamarind water and cook till the raw smell goes off and tamarind water boils well
  • Add ground mixture to the tamarind water and cook for a minute; switch off
  • In a separate pan add ghee and when is hot add mustard seeds and red chilli; let it splutter. Add it to the rasam


Jeeraga Rasam | Cumin Rasam | Jeera Rasam
 
Ingredients
  • Tamarind - small gooseberry size
  • Water - 2 cup
  • Salt - as needed
  • To soak:
  • Cumin seed - ½ tsp
  • Toor dal - 1 tsp
  • Curry leaves - 6-7
  • Water - to soak
  • To temper:
  • Ghee - 1 tsp
  • Mustard seeds - ¼ tsp
  • Red chilli - 3
Method
  1. Soak tamarind in hot water for 30 minutes and extract liquid
  2. Soak the ingredients listed under “to soak” in hot water for 30 minutes. Ground and keep aside. Add little water to the mixie; shake well and add it to the same cup
  3. In a cooking vessel add tamarind water and cook till the raw smell goes off and tamarind water boils well
  4. Add ground mixture to the tamarind water and cook for a minute; switch off
  5. In a separate pan add ghee and when is hot add mustard seeds and red chilli; let it splutter. Add it to the
Notes
1. Adjust red chilli according to your spicy level
2. No hing for this rasam
3. If you are using store brought tamarind extract add ¼ tsp and mix 2 cups of water
4. Avoid cooking the rasam for longer time after adding cumin
5. Toor dal,cumin seeds can be sauté and ground instead of soaking in water
6. Pepper powder can be added for extra flavor
3.5.3229

Pls. Follow TMF social media for recipes updates,

Facebook | Instagram | Pinterest | Twitter | Youtube

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Chow Chow | Bagalore Kathirikai | Chayote kootu in Instant pot  is a tasty rice accompaniment/side that can be prepared in less than 30 minutes. Sambar powder gives a nice flavor to the kootu. No grinding required for this vegan side dish. IP Chow chow kootu is perfect for busy days.

Jump to Recipe

When it comes to easy South Indian cooking I am a big fan of Kootu. Everything can be cooked together which not only make it simple, but also the flavors blend well.  Usually Kootu is considered as a side dish in many of the Indian household, but in our home sometimes I make the Kootu bit watery and we mix and have it with rice.   Especially when I make vatha kuzhambu for us instead of making a separate rice accompaniment for my kid.  

After I started using IP I have been using it for almost all my everyday cooking. Just one vessel to clean is another favorite part for me. I am exploring with my IP and soon you will be seeing lot of Indian recipes using Instant pot.

Coming back to Chayote Kootu. kootu is I one thing which is common in our home. Amma’s version will mostly have coconut grinding or pepper-cumin powder. This version with Sambar powder is my MIL recipe. After marriage I saw her making kootu with Sambar powder. I was puzzled how Sambar powder will work on Kootu, but to my surprise I liked the taste and started following the recipe. Usually MIL pairs chayote and carrot for Kootu, but this time I have used just chow chow. 

Coconut is not used for the recipe and tempering with Coconut oil is optional but I like the flavour of coconut oil so I prefer using it. Did I say that Kootu can be prepared within 30 minutes. That makes it perfect for busy working day.

Checkout other Kootu recipes in TMF,

Senai Kizhangu Puli Kootu

Keerai Milagu Kootu

Cabbage Kootu

Thani Kootu

Avarakkai Poricha kootu

Vellai Poosanikai Kootu

 

For Instant Pot Chayote Video Recipe,

Instant Pot Chow Chow Kootu | IP Chayote Kootu - YouTube

Ingredients:

Chayote – 1, peeled and roughly chopped

Moong dal – 1/4 cup

Turmeric powder – 1/4 tsp

Sambar powder – 1/2 tsp

Pepper cumin powder – 1/4 tsp

Salt – as needed

Hing – generous pinch 

Coriander leaves – few

Jaggery – pinch

To temper:

Coconut oil – 1 tsp

Mustard seeds – 1/2 tsp

Urad dal – 1/2 tsp

Curry leaves – few

Method:

  • Soak moong dal in hot water for half an hour
  • Turn on IP in saute mode add oil and when the oil is hot add all the ingredients “to temper”; turn off IP
  • Add soaked moong dal, Chayote, turmeric powder, Sambar powder, pepper- cumin powder and water; turn on IP in manual mode and cook for 20 minutes – high temperature; let the pressure release naturally
  • Mix well. Turn on the IP in saute mode – add salt, hing, pinch of jaggery and give a quick 2-3 stir; switch off and garnish with coriander leaves


IP Chayote Kootu | Instant Pot Chow Chow Kootu without coconut
 
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Chow Chow kootu in Instant pot is a tasty rice accompaniment/side that can be prepared in less than 30 minutes. Sambar powder gives a nice flavor to the kootu. No grinding required for this vegan side. IP Chow chow kootu is perfect for busy days
Author: Vidya Srinivasan
Recipe type: Kootu
Cuisine: Indian
Ingredients
  • Chayote - 1, peeled and roughly chopped
  • Moong dal - ¼ cup
  • Turmeric powder - ¼ tsp
  • Sambar powder - ½ tsp
  • Pepper cumin powder - ¼ tsp
  • Salt - as needed
  • Jaggery - pinch
  • Hing - generous pinch
  • Coriander leaves - few
  • To temper:
  • Coconut oil - 1 tsp
  • Mustard seeds - ½ tsp
  • Urad dal - ½ tsp
  • Curry leaves - few
Method
  1. Soak moong dal in hot water for half an hour
  2. Turn on IP in sauté mode add oil and when the oil is hot add all the ingredients “to temper”; turn off IP
  3. Add soaked moong dal, Chayote, turmeric powder, Sambar powder, pepper- cumin powder and water; turn on IP in manual mode and cook for 20 minutes - high temperature; let the pressure realases naturally
  4. Mix well. Turn on the IP in sauté mode - add salt, hing, pinch of jaggery and give a quick 2-3 stir; switch off and garnish with coriander leaves
Notes
1. Kootu can be cooked in pressure cooker or stove top
2. Soaking dal helps in faster cooking
3.Adjust the Sambar powder/ pepper- cumin powder according to your taste
4.Pinch of sugar can be used instead of jaggery
5.Coconut can be ground with cumin and green and added to the Kootu instead of adding Sambar powder
3.5.3229

Pls. Follow TMF social media for recipes updates,

Facebook | Instagram | Pinterest | Twitter | Youtube

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Kothamalli Vidhai | Kothamali vara thogayal is an easy, 5 minute rice accompaniment. Without coconut, onion and garlic this is one quick thuvaiyal to consider on busy mornings, or when you ran out of any vegetables. Vegan and healthy Coriander seed thogayal tastes good with rice and sesame oil.

Jump to Recipe

Most of my recipes are my Amma’s. This one is from the book Amma gave it me. After my mother got married, my grandmother gifted a book – “Meenakshi Ammal” Recipes. I remember seeing this book when I was young, and after I started cooking I wanted to try traditional recipes from this book. My initial days where all into baking and trying out new recipes, I some how forgot this book.

Few years back when my Amma came to visit us, I was all active into blogging. She brought this book and told to try out South Indian recipes from this. I have been using this book on and off for reference. Because of  my long two breaks from TMF I missed blogging the recipes from this book. Recently when I was reading the book I saw this thogayal.

Like Paruppu thogayal, this thogayal doesn’t have any coconut. In almost all the thogayal I make I add coconut. This one without coconut or any other ingredients like garlic, onion, mint, coriander leaves pulled my attentions. There are days when I am out of veggies, and super confused as to make rice accompaniment. I thought recipes like this should have a copy in my blog. 

The measurement was given in “Azhaakku” a traditional tamil way of measurement, so Amma helped me to adopt to my usual cup measurement.  I am always a big fan of quick and easy recipes. For this thogayal cooking time is around 3 minutes and overall it won’t take more than 10 minutes. Including the wait time for the dal to cool down. I generally soak my tamarind in water before starting the sautéing step so that by that time the coriander mixture is cool, tamarind is well soaked in water and cook for the grinding.

Dhaniya is very good for healthy and it is often used in my kitchen. Amma always makes batch of podi like Dhaniya, Thengai and curry leaves podi handy. Days when we went out and come late these podi are very hand. Now a days esay thogayal recipes like this one has become my saver.

If you are intersted in thogayal, Checkout other Thogayal reccipes in TMF,

Beetroot Thogayal

Paruppu Thogayal

Chow chow Peel Thogayal

Zuchinni Thogayal

Sutta Kathirikai Thogayal

Vengaya Thogayal

Thengai Thogayal

 

For Dhaniya thogayal video recipe,

Kothamalli Vidhai Thuvaiyal | Dhaniya Thogayal - YouTube

Ingredients:

Coriander seed – 1/4 cup 

Urad dal – 1 + 1/2 tbsp

Pepper – 1/4 tsp

Mustard seeds – 1/4 tsp

Red chilli – 2

Tamarind – 1 tbsp

Salt – as needed

Hing – generous pinch

Sesame oil – 1 tsp

Method:

  • Soak tamarind in hot water 
  • Add all the mentioned ingredients and turn on the stove
  • Cook on medium – low flame till the dal turns golden brown for about 2-3 minutes; let it cool down
  • Add the sauted mixture, salt, hing, tamarind and tamarind water and grind into thogayal texture. Serve it with rice and sesame oil


Kothamalli Vidhai Thuvaiyal | Dhaniya Thogayal
 
Prep time
2 mins
Cook time
3 mins
Total time
5 mins
 
Author: Vidya Srinivasan
Recipe type: Thogayal
Cuisine: Indian
Ingredients
  • Coriander seed - ¼ cup
  • Urad dal - 1 + ½ tbsp
  • Pepper - ¼ tsp
  • Mustard seeds - ¼ tsp
  • Red chilli - 2
  • Tamarind - 1 tbsp
  • Salt - as needed
  • Hing - generous pinch
  • Sesame oil - 1 tsp
Method
  1. Soak tamarind in hot water
  2. Add all the mentioned ingredients and turn on the stove
  3. Cook on medium - low flame till the dal turns golden brown for about 2-3 minutes; let it cool down
  4. Add the sauted mixture, salt, hing, tamarind and tamarind water and grind into thogayal texture. Serve it with rice and sesame oil
Notes
Adjust the red chilli according to your spice. Before grinding take a chilli and Keep aside. Add little by little after tasting

1/4 tsp of Cumin seeds can be added

Channa dal can added in that case used ¾ tbsp of channa dal and Urad dal

2 tbsp of Coconut can be added for extra flavour

Onion, garlic can be sauted and added to the thogayal

If you are using store store tamarind extract use 1 tsp
3.5.3229

 

Pls. Follow TMF social media for recipes updates,

Facebook | Instagram | Pinterest | Twitter | Youtube

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Healthy and tasty rasam with Horsegram (Kollu). Freshly ground paste gives nice flavor to the south Indian rice accompaniment to the rasam.

Jump to Recipe

In recent few years I started eating kollu. My initial experience with Kollu was so hard, I hated the after-taste of kollu and after the first time I cooked it was in my Pantry for ages. When my Amma came here last year she asked why I eat kollu. As a Mom she could not accept the fact that I eat kollu for weightloss. I somehow convinced her that I am not eating regularly it is once in while happening. Then she taught me few recipes with kollu.

Today morning I woke up with sneezing, I was afraid that I might get cold. As always, sick days immediately remind me of rasam. I wanted to make Ginger, pepper and garlic rasam for lunch. Thats when I was talking with my Amma, I happened to know Kollu is also good for cold.  Hubby says kollu is only for horses, but after reading the healthy benfits of kollu, once in a while I wanted to add it in my south Indian recipes variety.

After hearing the recipe I thought it involves few extra steps. Instead of following that I will use rasam podi and make it simple. My mother told this method wont give kollu’s after-taste and, that pushed me to do it. Not sure if it is the garlic or freshly roasted spice or tomato tanginess, I could not believe what I am going to say, but yes, I loved the kollu rasam.

Lazy me did not soak Kollu prior so as always soaked in hot water for 30 minutes and cooked for 5 whistles. I have used extra quanity of kollu i.e more the quanity I used for rasam to get the kollu water and made a sundal. Since Rasam had everything I went super easy with horsegram sundal.  Rice accompaniment and side dish problem solved.

Check other Rasam Varieties in TMF,

Udupi Rasam

Pineapple Rasam

Poondu Rasam

Paruppu Rasam

 

For Kollu Rasam Video Recipe,

Kollu Rasam | Horsegram Rasam - YouTube

Ingredients:

Horsegram – 3 tbsp

Ginger – 1 tsp

Toor dal – 2 tbsp

Tamarind water – 1 tbsp

Turmeric powder – 1/8 tsp

Green chilli – 2

Salt – as needed

To roast and ground:

Oil – 1/4 tsp

Pepper powder – 1/4 tsp

Red chilli – 1

Coriander seed – 1/2 tsp

Toor dal – 1/4 tsp

Garlic – 2,big

Cumin seeds – 1/2 tsp

Tomato – 1,big

Turmeric powder – 1/8 tsp

Salt – as needed

To temper:

Ghee – 1 tsp

Mustard seed – 1/4 tsp

Cumin seed – 1/4 tsp

Red chilli -1

Curry leaves – few

Method:

  • Soak Kollu in hot water for 30 minutes and add around 1 + 1/4 cup water and cook for 5 whistles. Simmer the cooker and keep for 10 minutes. Switch off
  • Pressure cooker 2 tbsp toor dal and keep it aside
  • In a pan add oil, pepper, red chilli and coriander seed; sauté for 30 seconds
  • Add garlic and cook for a minute
  • Add toor dal and cook till dal turns golden brown 
  • Add cumin seeds and give a quick sauté
  • Add tomatoes, little salt and cook till tomato turns mushy
  • Add turmeric powder and cook for 30 seconds. Switch off
  • Add 1 tbsp of cooked horsegram and ginger; let the mixture cool down
  • Ground into a paste without water

©TraditionallyModernFood (TMF)

  • In a pan add ground paste, 1/3 cup of mixie water, 1 cup of horsegram cooker water; mix well
  • Add turmeric powder, 1 tbsp of thin tamarind water, salt and cook for 10 minutes or till the raw smell goes off and mixture frothy
  • Add the cooked dal and jaggery; cook for 5 minute 
  • In a separate pan add ghee and when is hot add the ingredients under “to temper” let it splutter 

  • Add the tempering to the rasam, coriander leaves and generous pinch of hing;switch off

Kollu Sundal
 
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
Healthy and tasty rasam with Horsegram (Kollu). Freshly ground paste gives nice flavor to the south Indian rice accompaniment to the rasam.
Author: Vidya Srinivasan
Recipe type: Rasam
Cuisine: Indian
Ingredients
  • Horsegram - 3 tbsp
  • Ginger - 1 tsp
  • Toor dal - 2 tbsp
  • Tamarind water - 1 tbsp
  • Turmeric powder - ⅛ tsp
  • Green chilli - 2
  • Salt - as needed
  • To roast and ground:
  • Oil - ¼ tsp
  • Pepper powder - ¼ tsp
  • Red chilli - 1
  • Coriander seed - ½ tsp
  • Toor dal - ¼ tsp
  • Garlic - 2,big
  • Cumin seeds - ½ tsp
  • Tomato - 1,big
  • Turmeric powder - ⅛ tsp
  • Salt - as needed
  • To temper:
  • Ghee - 1 tsp
  • Mustard seed - ¼ tsp
  • Cumin seed - ¼ tsp
  • Red chilli -1
  • Curry leaves - few
Method
  1. Soak Kollu in hot water for 30 minutes and add around 1 + ¼ cup water and cook for 5 whistles. Simmer the cooker and keep for 10 minutes. Switch off
  2. Pressure cooker 2 tbsp toor dal and keep it aside
  3. In a pan add oil, pepper, red chilli and coriander seed; sauté for 30 seconds
  4. Add garlic and cook for a minute
  5. Add toor dal and cook till dal turns golden brown
  6. Add cumin seeds and give a quick sauté
  7. Add tomatoes, little salt and cook till tomato turns mushy
  8. Add turmeric powder and cook for 30 seconds. Switch off
  9. Add 1 tbsp of cooked HORSEGRAM and ginger; let the mixture cool down
  10. Ground into a paste without water
  11. In a pan add ground paste, ⅓ cup of mixie water, 1 cup of HORSEGRAM cooker water; mix well
  12. Add turmeric powder, 1 tbsp of thin tamarind water, salt and cook for 10 minutes or till the raw smell goes off and mixture frothy
  13. Add the cooked dal and jaggery; cook for 5 minute
  14. In a separate pan add ghee and when is hot add the ingredients under “to temper” let it splutter
  15. Add the tempering to the rasam, coriander leaves and generous pinch of hing;switch off
Notes
1. Rasam powder can be used instead of freshly roasted spices

2. Kollu can be added directly instead of grounding with other ingredients

3. Garlic can be skipped

4. Coriander and curry leaves can be ground for extra flavour
3.5.3229

Cooker Kollu can be served as a kollu sundal | Horsegram Sundal

Ingredients:

Cooked Horsegram

Salt – as need

Coconut – 1 tbsp + 1 tsp

To temper:

Cococnut oil – 1 tsp

Mustard seeds – 1/4 tsp

Urad dal – 1/2 tsp

Channa dal – 1/2 tso

HIng – generous pinch

Red chilli – 1

Curry leaves – few

Method:

  • In add add oil and when oil is hot add all the ingredients listed under “to temper”; let it splutter
  • Add cooked kollu and  salt; cook for 2 minutes; switch off and add coconut

Kollu Rasam | Horsegram Rasam
 
Author: Vidya Srinivasan
Recipe type: Sundal
Cuisine: Kollu Sundal
Ingredients
  • Cooked Horsegram
  • Salt - as need
  • Coconut - 1 tbsp + 1 tsp
  • To temper:
  • Cococnut oil - 1 tsp
  • Mustard seeds - ¼ tsp
  • Urad dal - ½ tsp
  • Channa dal - ½ tso
  • HIng - generous pinch
  • Red chilli - 1
  • Curry leaves - few
Method
  1. In add add oil and when oil is hot add all the ingredients listed under "to temper"; let it splutter
  2. Add cooked kollu and salt; cook for 2 minutes; switch off and add coconut
3.5.3229

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Instant Karuveppilai Kuzhambu is one super quick South Indian rice accompaniment that is prepared with Karuveppilai Podi. Kuzhambu is perfect for busy morning and great bachelor friendly recipe. Curry leaves kulambu goes well with rice, tiffin variety, curd rice etc.

Jump to Recipe

As I have mentioned many times rice is must in our home for lunch. Deciding one South Indian Kuzhambu variety for everyday meal is one of biggest concern. Most of the time I decide menu based on the veggies I have in the fridge.Usually one day will be variety rice day. Remaining days will be some kulambu/ podi/rasam / thogayal with dry curry. Whenever hubby has team lunch it is just me and my son I prefer to keep it simple. If my son has his lunch in school it is just for me. In those days I wanted to keep it super quick.

Recently Amma sent a courier with all homemade Podi. I love Podi varieties. Be it mixing it with rice or having it as a side for tiffin, Podi will be frequently present on my plate. With a fresh batch of Thengai and Karuveppilai Podi I couldn’t stop myself from using it often.

You would have seen Thengai Podi in my Beans Thengai Podi curry recipe. I have two more interesting recipes with Thengai Podi coming soon in TMF. Coming back to my karuveppilai Podi, recently when I wanted to cook for lunch for me. I decided to go with Podi sadam. Morning when I was talking to Amma she told that she made Karuveppilai Kuzhambu for lunch. I was so tempted to make, but since it is for one lazy me had second thoughts. Amma got my mind voice and told to add tamarind extract to the Karuveppilai Podi she sent; boil it and do kuzhambu. It sounded so simple for me so I couldn’t stop myself from doing it.

I immediately tried and loved the the kuzhambu. Though it is not made it from scratch the flavors of curry leaves dominated the kuzhambu and being the big fan of curry leaves flavour, I loved it. Yeah I am one among the few who never discard the curry leaves on my plate.

Karuveppilai Kuzhambu is a instant modified version of Milagu kuzhambu. Here I didn’t add garlic so the curry leaves flavor predominant the taste. Since Podi is used for the preparation, the recipe can be made in no time compared the usual procedure 

Lazy me opted for pulsing the tamarind extract with Podi. If you are concerned about cleaning the mixie surface and don’t mind stirring well you can combine everything together in the pan and skip washing one more vessel. 

Checkout other kuzhambu varieties in TMF

 

For Instant Karuveppilai Video recipe,

Instant Karuveppilai Kuzhambu | Instant Curry leave Kulambu - YouTube

Ingredeints:

Karuveppilai Podi – 2 tbsp

Tamarind water – 1/3 cup

Water – 1 cup

Hing – generous pinch

Salt – as needed

Jaggery – 1/2 tsp

Sesame oil – 2 tsp

Curry leaves – few

Method:

  • Add curry leaves powder and 1/3 cup tamarind water and pulse once
  • Add 1 tsp of oil to the pan and when the oil is hot add curry leaves
  • Add Karuveppilai Podi – tamarind water, 1/2 cup of water; mix well and cook for 5 minutes
  • Add remaining water and cook for another 5 minutes

  • Add hing, remaining  oil and jaggery cook for 2-3 minute or till the raw smell goes off; switch off and serve 

Instant Karuveppilai Kuzhambu
 
Prep time
2 mins
Cook time
15 mins
Total time
17 mins
 
Instant Karuveppilai Kuzhambu is one super quick South Indian rice accompaniment this is prepared with Karuveppilai Podi. Kuzhambu is perfect for busy morning and great bachelor friendly recipe. Curry leaves kulambu goes well with rice, tiffin variety, curd rice etc.
Author: Vidya Srinivasan
Recipe type: Kuzhambu
Cuisine: Indian
Ingredients
  • Karuveppilai Podi - 2 tbsp
  • Tamarind water - ⅓ cup
  • Water - 1 cup
  • Hing - generous pinch
  • Salt - as needed
  • Jaggery - ½ tsp
  • Sesame oil - 2 tsp
  • Curry leaves - few
Method
  1. Add curry leaves powder and ⅓ cup tamarind water and pulse once
  2. Add 1 tsp of oil to the pan and when the oil is hot add curry leaves
  3. Add Karuveppilai Podi - tamarind water, ½ cup of water mix well and cook for 5 minutes
  4. Add remaining water and cook for another 5 minutes
  5. Add hing and jaggery cook for 2-3 minute or till the raw smell goes off; switch off and serve
Notes
1. Kuzhambu thickens over time adjust the water accordingly
2. Kuzhambu stays good for 2-3 days like another puli kuzhambu tastes good after a day
3. If you are using store ground tamarind extract use ½ tsp and combine with water
4. Karuveppilai Podi already has salt so add little salt only for the kuzhambu
5. Mustard seeds and fenugreek can be tempered and added to the kuzhambu
6. If the tamarind takes longer time to cook add extra water. Old tamarind might be strobe adjust the quantity accordingly
7. Pulsing the tamarind and podi might make the mixie surface mess. Skip this step and combine the podi and tamarind extract in the pan
3.5.3229

Pls. Follow TMF social media for recipes updates,

Facebook | Instagram | Pinterest | Twitter | Youtube

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Senai kizhangu puli Kootu is a tasty and easy South Indian rice accompaniment that is prepared using Instant pot. Kootu can be prepared within 30 minutes. 

Jump to Recipe

I couldn’t believe this is my first Senai kizhangu based recipe in TMF. I know senai kizhangu is not frequent in our home, but few years of blogging without a single Yam recipe is definitely a surprise. When I started cooking Amma told Senai kizhangu need to washed properly, otherwise it might be itchy. Since then I have been extra cautious, and cut down the frequency of cooking yam. 

Recently I was doing grocery shopping in Indian store with my friend and I saw my friend taking yam. She told me Senai kizhangu is rich in vitamin and very good for women. I didn’t know all these but my favorite part was when I heard it is good for weight loss. After hearing that I didn’t even think twice about buying it. 

Here we get small pieces wrapped in cling wrap. I was doubtful about the quantity so I got only one such piece. I cleaned it and cut into small cubes and realized it is not enough for poriyal. As always I called my Amma and asked for some recipe. She told me to try Kootu. I immediately asked Kootu with Senai kizhangu? With a big doubt, but she said tamarind gives nice flavour for the Kootu also it is good to make Senai with puli. 

Amma told recipe but it was with multiple steps. Cooking dal separately, 50 % of Senai kizhangu in water, 50 % of senai kizhangu in tamarind water. Adding dal and ground paste. Lazy me just went with instant pot cooking. I have sauted the spice mix separately and cooked eveything in IP. I like using IP for my everyday Indian cooking. It not only makes cooking easy but no compromise in taste.

Cabbage Kootu was was the first instant pot recipe o have posted in TMF. You will be seeing lot of IP based Indian recipes in TMF.

Check out other instant pot recipes in TMF,

Instant Pot Palak Paneer

Instant Pot Mixed Vegetable Curry

Instant Pot Soya Curry

Instant Pot Peas pulav

Instant Pot Channa masala

Instant pot Keerai Pappu

Instant Pot Moong dal

 

For Senai Kizhangu Kootu recipe,

Senai Kizhangu Kootu | Chenai Kilangu Kootu | Yam Kootu - YouTube

Ingredients:

Senai Kizhangu – 1 cup, peeled and chopped

Tamarind extract – 1/2 cup 

Toor dal – 1/4 cup soaked for one hour in hot water 

Turmeric powder – 1/4 tsp

Water – 1/2 cup + 1/4 cup

Salt – as needed

Jaggery – pinch

Hing – generous pinch 

To roast and grind:

Coriander seeds – 1 tsp + 1/2 tap

Channa dal – 1 tsp

Fenugreek – 4

Pepper – 2

Red chilli – 2

Coconut – 3 tbsp

Cumin seeds – 1/2 tsp

To temper:

Coconut oil – 1 tsp

Mustard seeds – 1/4 tsp

Urad dal – 1/2 tsp

Red chilli – 1

Curry leaves – few

Method:

  • Soak toor dal in hot water for one hour and keep aside
  • Soak small gooseberry size tamarind in hot water and extract tamarind water
  • Wash senai kizhangu well and remove the skin and shop into small squares
  • Dry roast Channa dal, coriander seeds, red chilli, pepper, fenugreek and red chilli till it turns golden brown
  • Add cumin seeds and sauté for 5-10 secs. Add coconut; mix well and cook for 45 seconds. Switch off let it cool down. Add little water and ground

  • Turn on Instant pot in sauté mode. Add oil and when oil is hot add mustard seeds, Urad dal and red chilli; let it splutter
  • Turn off IP
  • Add senai kizhangu, tamarind extract, ground paste, toor dal , 1/2 of water added to mixie and jar, hing and turmeric powder; mix everything well
  • Turn on IP in manual mode and cook for 22 minutes, high temperature. Let pressure release naturally

  • Add salt, 1/4 cup of water and jaggery mix well cook for a minute and switch off 

Senai Kizhangu Kootu | Elephant Yam Kootu
 
Prep time
10 mins
Cook time
24 mins
Total time
34 mins
 
Senai kizhangu puli Kootu is a tasty and easy South Indian rice accompaniment that is prepared using Instant pot. Kootu can be prepared with in 30 minutes.
Author: Vidya Srinivasan
Recipe type: Kootu
Cuisine: Indian
Serves: 2
Ingredients
  • Senai Kizhangu - 1 cup, peeled and chopped
  • Tamarind extract - ½ cup
  • Toor dal - ¼ cup soaked for one hour in hot water
  • Turmeric powder - ¼ tsp
  • Water - ½ cup + ¼ cup
  • Salt - as needed
  • Jaggery - pinch
  • Hing - generous pinch
  • To roast and grind:
  • Coriander seeds - 1 tsp + ½ tap
  • Channa dal - 1 tsp
  • Fenugreek - 4
  • Pepper - 2
  • Red chilli - 2
  • Coconut - 3 tbsp
  • Cumin seeds - ½ tsp
  • To temper:
  • Coconut oil - 1 tsp
  • Mustard seeds - ¼ tsp
  • Urad dal - ½ tsp
  • Red chilli - 1
  • Curry leaves - few
Method
  1. Soak toor dal in hot water for one hour and keep aside
  2. Soak small gooseberry size tamarind in hot water and extract tamarind water
  3. Wash senai kizhangu well and remove the skin and shop into small squares
  4. Dry roast Channa dal, coriander seeds, red chilli, pepper, fenugreek and red chilli till it turns golden brown
  5. Add cumin seeds and sauté for 5-10 secs. Add coconut; mix well and cook for 45 seconds. Switch off let it cool down. Add little water and ground
  6. Turn on Instant pot in sauté mode. Add oil and when oil is hot add mustard seeds, Urad dal and red chilli; let it splutter
  7. Turn off IP
  8. Add senai kizhangu, tamarind extract, ground paste, toor dal , ½ of water added to mixie and jar, hing and turmeric powder; mix everything well
  9. Turn on IP in manual mode and cook for 22 minutes, high temperature. Let pressure release naturally
  10. Add salt, ¼ cup of water and jaggery mix well cook for a minute and switch off
Notes
1. Kootu can also be cooked in pressure cooker
2. If you prefer pan cooking method. Cook dal separately. In a pan cook senai kizhangu in water till it is 50% done. Had tamarind water and cook the veggies. Add cooked dal, ground paste to the tamarind water and cook for 5-6 minutes
3. Adjust the spice according to your taste
3.5.3229

Pls. Follow TMF social media for recipes updates,

Facebook | Instagram | Pinterest | Twitter | Youtube

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Thengai thogayal is a simple and quick South Indian rice accompaniment prepared with coconut. This easy vegan dish is perfect for busy days. Thuvaiyal can be prepared within 10 minutes. 

Jump to Recipe

Ever since childhood days this one of my favorite is  thogayal. Me and my sister are big fans of bisi bele bath and biryani. Whenever Amma makes special dish next day she mostly prepares Thengai thogayal and Milagu siraga rasam. Thengai thogayal is my comfort food.

If you are following me in IG, in my daily feed you would have seen Thengai thogayal frequently. I recently realized that I haven’t posted Thuvaiyal in my blog. Since I was posting theme based dishes I was waiting for this month to post. Traditional South Indian recipes like this need to be posted so that I won’t keep calling Amma for the proportion.

Whenever you are looking for something super fast and yummy, thuvaiyal is one great option to consider. With sesame oil/ ghee, Thengai thogayal tastes great with any side dish, even Appalam. I like thogayal with Onion Vetha kuzhambu. Hubby likes when I make Thengai thogayal, Poondu rasam and Appalam for lunch.

Thengai is one commonly used ingredient in home. You must have seen lot of Thengai Based dishes in TMF. Be it a rice accompaniment, side, sweet, etc. TMF have coconut written all over it.

Couple of coconut based dishes in TMF

Thengai Podi

Thengai Sadam

Thengaj Burfi

Thengai Puli Kuzhambu 

Varuthu Araicha Kuzhambu 

Thengai Aracha Kuzhambu 

Beans Thengai Usili

 

For Thengai Thogayal,

Thengai Thogayal | Coconut Thuvayal | Thengai Thuvaiyal - YouTube

Ingredients:

Fresh/ frozen Coconut – 1 + 1/4 cup 

Salt – as needed

Hing – generous pinch 

Tamarind – 1/2 tsp

To sauté:

Urad dal – 2 tbsp

Red chilli – 2

Methi seeds – 4

Mustard seeds – 1/8 tsp

Coconut oil – 1/8 tsp

To temper

Coconut oil – 1/2 tsp

Mustard seeds – 1/4 tsp

Urad dal – 1/2 tsp

Curry leaves – few

Method:

  • I used frozen coconut so defrosted it and kept it aside
  • In a pan add all the ingredients listed under “to sauté” and cook till the dal turns golden brown. Transfer it to a plate and Let it cool down
  • In the same pan Add coconut and sauté for a minute in low flame till it slightly changes color. Let it cool down
  • In a mixie jar add the dal mixture first and grind into a powder
  • Add coconut, salt, hing, tamarind as little water; grind into thogayal consistency
  • In a small pan add coconut oil and when the oil is hot add the ingredients under “to temper”; let it splutter 

Thengai Thogayal | Coconut Thuvayal | Thengai Thuvaiyal
 
Prep time
2 mins
Cook time
4 mins
Total time
6 mins
 
Thengai thogayal is a simple and quick South Indian rice accompaniment prepared with coconut. This easy vegan dish is perfect for busy days.
Author: Vidya Srinivasan
Recipe type: Thogayal
Cuisine: Indian
Ingredients
  • Fresh/ frozen Coconut - 1 + ¼ cup
  • Salt - as needed
  • Hing - generous pinch
  • Tamarind - ½ tsp
  • To sauté:
  • Urad dal - 2 tbsp
  • Red chilli - 2
  • Methi seeds - 4
  • Mustard seeds - ⅛ tsp
  • Coconut oil - ⅛ tsp
  • To temper
  • Coconut oil - ½ tsp
  • Mustard seeds - ¼ tsp
  • Urad dal - ½ tsp
  • Curry leaves - few
Method
  1. I used frozen coconut so defrosted it and kept it aside
  2. In a pan add all the ingredients listed under “to sauté” and cook till the dal turns golden brown. Transfer it to a plate and Let it cool down
  3. In the same pan Add coconut and sauté for a minute in low flame till it slightly changes color. Let it cool down
  4. In a mixie jar add the dal mixture first and grind into a powder
  5. Add coconut, salt, hing, tamarind as little water; grind into thogayal consistency
  6. In a small pan add coconut oil and when the oil is hot add the ingredients under “to temper”; let it splutter
Notes
1. Dry coconut can also be used
Sauting coconut is optional
2. Few peppercorn can be sautéd and added to the chutney for extra flavour
3. Adjust the spice according to your desired consistency
4. Instead of using all Urad dal, Channa dal and Urad dal can be used in equal proportion
5. Coconut can be microwaved for 30 second for quick defrost
6. Add water little by little while grinding the thogayal
7. If you are planning to keep the thogayal for 2-3 days sauté coconut well and avoid using hands while transferring into the storage container
8. Tamarind extract can be used instead of tamarind
3.5.3229

Check out other Thogayal in TMF,

Beetroot Thogayal

Paruppu Thogayal

Chow chow Peel Thogayal

Zuchinni Thogayal

Sutta Kathirikai Thogayal

Vengaya Thogayal

Pls. Follow TMF social media for recipes updates,

Facebook | Instagram | Pinterest | Twitter | Youtube

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview