Subbus Kitchen

Brinjal Stir Fry | Kathirikaai Kara Curry, a very easy to do poriyal variety. Most of us show less interest to brinjal but this kara curry is so yummy and also healthy as we are not going to add more oil and going to cook it nicely with water only. We can serve this as a sidedish for rice or we can also mix this with rice along with little gingelly oil or ghee and consume it. Hot steaming rasam rice with this stir-fry is a ultimate combination. We can also add cubed and boiled potatoes that will enhance the flavor of the whole dish.

Brinjal is rich in fiber, low in calories, it provides a range of nutrients. Brinjal fit well into current dietary recommendations for controlling diabetes, which include a high-fiber diet rich in whole grains and vegetables. Its high in fiber but low in calories, both of which can help promote weight loss. It can also be used in place of higher-calorie ingredients. It’s a versatile ingredient that can be prepared and enjoyed in a variety of different ways.

Such a healthy Brinjal should be included our daily diet. Try this simple and easy Brinjal Stir-Fry (Kathirikaai Kara Curry) and share your comments and suggestions.

Try Other Brinjal Recipes:

Brinjal Stir Fry | Kathirikai Kathirikaai Kara Curry | கத்திரிக்காய் வதக்கல்

Brinjal Stir Fry | Kathirikai Vathakal | கத்திரிக்காய் வதக்கல், very quick and easy to make Poriyal that goes well with any South Indian Main course like Sambar / Rasam / Kuzhambu or any variety rice like Lemon rice, Tomato Rice and even for Roti.

1/2 Kg Brinjal (Sliced or Chopped)
1 Onion (Finely Chopped)
1/4 tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp Coriander Powder
Salt (As Needed)

For Tempering

2 tbsp Oil
1 tsp Mustard Seeds
2 tsp Split Urad Dal
2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
Few Curry Leaves

Finely chop the onions and keep it aside. Slit the brinjal into half and make semi-circle pieces and keep it ready
Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add split urid dal, channa dal and fry till the dals turn golden brown color. Then add chopped onions along with a pinch of salt and saute them till they turn transparent
Then add chopped brinjals and mix well. Add turmeric powder, coriander powder, red chilli powder and salt and mix well. Add hand full of water and cover the pan with a pan and allow the brinjal to cook in low flame for 15 minutes. Give a stir frequently so that they do not get burnt. Once the brinjal is cooked completely, remove from flame
The delicious Brinjal Stir Fry | Kathirikaai Kara Curry is now ready to serve with rice

We can dry roast coriander seeds, bengal gram and red chili and grind it to a power and add it instead of adding red chili and coriander powder
We can also add sliced green chili and crushed ginger for spice instead of adding red chili powder and coriander powder

Method:

- Finely chop the onions and keep it aside. Slit the brinjal into half and make semi-circle pieces and keep it ready

- Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add split urid dal, channa dal and fry till the dals turn golden brown color. Then add chopped onions along with a pinch of salt and saute them till they turn transparent

- Then add chopped brinjals and mix well. Add turmeric powder, coriander powder, red chilli powder and salt and mix well. Add hand full of water and cover the pan with a pan and allow the brinjal to cook in low flame for 15 minutes. Give a stir frequently so that they do not get burnt. Once the brinjal is cooked completely, remove from flame

- The delicious Brinjal Stir Fry | Kathirikaai Kara Curry is now ready to serve with rice

Brinjal Stir Fry | Kathirikai Kathirikaai Kara Curry | கத்திரிக்காய் வதக்கல்

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Paneer Lababdar is one of the popular Paneer based gravy which often you can see on the restaurant menu. The paneer cubes are cooked in spicy onion-tomato and fresh cream gravy makes a delicious Paneer Lababdar. This gravy is rich, creamy and delicious gravy. It’s not that popular as other Paneer based dishes like Paneer Butter Masala, but it’s still favorites for many Paneer lovers. It’s a great addition to the party menus to surprise the guests and friends.

We can make this Paneer Lababdar without onion just with tomato and for the thickness we can increase the cashew or we can soak poppy seeds in hot water and then grind it and add it to the gravy. Any Veg Gravy with Paneer is always an awe factor especially for the kids. Most of the Paneer Gravies are rich, creamy with a tinge of sweetness. The richness comes from the nuts paste we add and also from the cream we add it to the gravy. Here, like most of the other Paneer gravies, we add cashew paste. Instead of cashew paste we can also add badam or melon paste.

We can serve this Paneer Lababdar with hot Roti/Naan. We can also serve with plain Jeera rice or saffron rice and enjoy this delicious and creamy Paneer Delight.

Paneer Lababdar

Paneer cubes are cooked in spicy onion-tomato and fresh cream gravy makes a delicious Paneer Lababdar. It is rich, creamy and delicious gravy. Most of the restaurants have this wonderful dish in their menu.

200 grams Paneer (cubed)
1 Onion (finely chopped)
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala
1 tbsp Kasoori Methi
1 tbsp Fresh Cream
3 tbsp Oil / Butter
1.5 tsp Salt (Adjust to your taste)

For Cashew Paste

2 tbsp Cashew

For Tomato Paste

2 Tomato
1 inch Cinnamon
2 Cardamom
3 Cloves
2 Green Chili
2 Garlic Cloves
1 inch Ginger

Bring 1 Cup of water to boil. Add cashews and boil for 5 mins. After 5 mins, switch off the flame. Cool the cashews and grind it to a fine paste and set it aside
Again bring 2 cups of water to boil. Add whole garam masalas, ginger, garlic, green chili and tomato and boil for 5 mins. After 5 mins, switch off the flame. Cool the ingredients and grind it to a fine paste and set it aside
Heat oil / butter in a pan. Add onions and sauté the onions till translucent.
Next we need to add the tomato-spice paste. Add turmeric power and salt and allow the tomato mixture to cook in low flame till the oil oozes out
Then, add red chili powder, cumin and coriander powder and mix well
Now, we need to add the cashew paste. Add water and adjust the gravy consistency
Add Paneer cubes to the pan and give a good mix. Crush the kasoori methi and mix well
Bring it to boil and boil for couple of minutes and then switch off the flame
Finally add fresh cream and stir the gravy so that the cream gets blended with the gravy. The cream is optional but surely it adds a nice flavor and taste to the whole dish
The scrumptious Paneer Lababdar now ready to serve! Serve with Roti / Naan and enjoy the wonderful dish!

Method:

1. Bring 1 Cup of water to boil. Add cashews and boil for 5 mins. After 5 mins, switch off the flame. Cool the cashews and grind it to a fine paste and set it aside
2. Again bring 2 cups of water to boil. Add whole garam masalas, ginger, garlic, green chili and tomato and boil for 5 mins. After 5 mins, switch off the flame. Cool the ingredients and grind it to a fine paste and set it aside
3. Heat oil / butter in a pan. Add onions and sauté the onions till translucent.
4. Next we need to add the tomato-spice paste. Add turmeric power and salt and allow the tomato mixture to cook in low flame till the oil oozes out
5. Then, add red chili powder, cumin and coriander powder and mix well
6. Now, we need to add the cashew paste. Add water and adjust the gravy consistency
7. Add Paneer cubes to the pan and give a good mix. Crush the kasoori methi and mix well
8. Bring it to boil and boil for couple of minutes and then switch off the flame
9. Finally add fresh cream and stir the gravy so that the cream gets blended with the gravy. The cream is optional but surely it adds a nice flavor and taste to the whole dish
10. The scrumptious Paneer Lababdar now ready to serve! Serve with Roti / Naan and enjoy the wonderful dish!

Paneer Lababdar

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Karadayan Nonbu Adai (Sweet Adai) is the special neivedhyam dish we prepare for Karadayan Nonbu. On this auspicious day, we concoct this sweet adai using rice flour and jaggery. Sweet adai and Kara adai are the dishes we generally prepare for the Nonbu and women has to eat the adai as their fasting dish.

We can make Sweet Adai (Vella Adai) using both the home made rice flour or with the store bought rice flour (i prefer the Idiyappam flour) available in the market. The Sweet Adai come good with any of these flour, however I prefer the home made rice flour.

Click on the other links below related to Karadayan Nonbu

Notes :

You can use grated coconut instead of sliced coconut pieces.
The ratio to Rice flour to Jaggery is 1:1 (not Raw Rice to Jaggery)
The water:jaggery:rice flour ratio should be correct to get a soft and unbroken adai. If the water added to jaggery is less than mentioned, then mixing up of the rice flour will not become like dough. Rather it will break down. So water should be added correctly to the jaggery. If the adai flour is broken, we can keep the flour in a pan and keep it in low flame. And add little water and mix well again and then try out the patties.
You can also use the store bought readymade idiappam flour if you don’t have time to make home made rice flour. When you use store bought flour, dry roast the flour till it is warm and then continue with the rest of the process.

Karadayan Nonbu Adai | Sweet Adai | Vella Adai

Rice flour with jaggery juice is steam cooked and the yummy adai is served with Butter

1 Cup Raw Rice
1 tbsp Karamani (Black-eyed pea)
1 Cup Grated Jaggery
1 tbsp Sliced Coconut
1/4 tsp Cardamom Powder
1.5 Cups Water
1 tbsp Ghee
Salt (a Pinch)

Wash & Soak the raw rice in water for 30 mins and then drain it and spread it in a towel for about 10 mins
Take the rice in a mixer and grind it to a fine powder. Sieve it to extract the lumps and you can again grind the lumps once more to get fine powder.
In a pan, dry fry the wet rice powder for a while till the flour changes its color to golden brown(The flour should not stick the vessel), you can also test it by taking a pinch of flour and try to put a circle and if you are able to draw using the flour then you can switch off the flame. Initially with the ground flour is so smooth that you could not be able to draw a circle but after we dry roast the flour, we should be able to draw. Now our rice flour is ready. We can also use store-bought rice flour. Even we have to dry roast the store bought rice flour till it is warm. Without roasting, the ratio of water+flour will not work properly
In a pan, dry fry the karamani till the raw smell goes off and pour some water to cook the karamani. When the karamani is cooked take it in a plate and keep aside. The cooked karamani should be little firm but soft and not mushy
The rice flour and jaggery ratio is 1:1. If the ground rice flour is 1 cup then take 1 cup of grated jaggery in a separate vessel. Add 1/2 cup of water(for one cup of jaggery) to the vessel and add the grated jaggery and stir it well
Once the jaggery gets dissolved in water, Strain the jaggery juice using strainer in a bowl to remove the dust. Add the strained jaggery juice in the pan and add the remaining 1 cup of water.Add a pinch of salt, finely chopped/sliced coconut, ghee, cooked karamani and cardamom powder and bring the jaggery juice to boil. When the jaggery juice starts to boil, add the rice flour little by little and stir it continuously and properly to avoid lumps. Stir it well till the flour is half-cooked and tightens. Switch off the flame. The Vella Adai dough is ready!
Now make small balls out from the flour and place it in a ghee greased plastic cover and press it in center to make it like a vadai and put a small hole and place the patties in the idly plates and cook it for 10 mins in pressure cooker
The delicious Karadayan Nonbu adai is ready for Neivedhyam and for serving. Sever with butter.

The post Karadayan Nonbu Adai | Sweet Adai | Vella Adai appeared first on Subbus Kitchen.

Uppu Adai (Uppadai) is another neivedhyam done on Karadayan nonbu. Uppadai and vellaadai are the neivedhyam dishes. Women has to fast on karadayan nonbu and as per tradition after wearing the holy thread(nonbu kayiru) they have to eat only the adai they did for neivedhyam.

Vella Adai is the sweet version of rice flour+jaggery adai and Uppu Adai (Uppadai) is the savoury version of rice flour adai. The preparation of rice flour along with cooking of karamani remains same for both vella adai and Uppu Adai (Uppadai). Rest of the preparation is so easy. This is so similar to our conventional upma, where we do the tempering, bring water to boil along with salt and add rava or broken wheat and allow it to cook in boiling water.

Similarly, here, after we prepare the rice flour and cook the karamani, we need to do the tempering in a kadai and add water and bring it to boil. To the boiling water, we need to add the roasted rice flour and keep stirring till it thickens and then make vada like patties and steam cook.

Click on the other links below related to Karadayan Nonbu

Video Version of Uppu Adai (Karadayan Nonbu Uppadai)

Uppadai | Karadayan Nonbu Uppu Adai | Savoury Adai

Notes :

You can use grated coconut instead of sliced coconut pieces.
You can also use the store bought readymade idiappam flour if you don’t have time to make home made rice flour. When you use store bought flour, dry roast the flour till it is warm and then continue with the rest of the process.
We can also add grated ginger.

Uppadai | Savoury Adai for Karadayan Nonbu

Uppadai is another neivedhyam done on Karadayan nonbu. Uppadai and vellaadai are the neivedhyam dishes and women has to fast on karadayan nonbu and as per tradition after wearing the holy thread(nonbu kayiru) they have to eat only the adai they did for neivedhyam.

1 Cup Raw Rice
1 tbsp Karamani (Black-eyed pea)
1 tsp Mustard Seeds
1 tbsp Finely Sliced Coconut
Asafoetida (Asafetida / Hing) (a Pinch)
1.5 Cup Water
1 tbsp Oil
Salt (As Needed)
2 Green Chili
Few Curry Leaves

Soak the raw rice in water for 30 mins and then drain it and spread it in a towel for about 10 mins
Take the rice in a mixer and grind it to a fine powder. Sieve it to extract the lumps and you can again grind the lumps once more to get fine powder.
In a pan, dry fry the wet rice powder for a while till the flour changes its color to golden brown(The flour should not stick the vessel), you can also test it by taking a pinch of flour and try to put a circle and if you are able to draw using the flour then you can switch off the flame. Initially with the ground flour is so smooth that you could not be able to draw a circle but after we dry roast the flour, we should be able to draw. Now our rice flour is ready.
In a pan, dry fry the karamani till the raw smell goes off and pour some water to cook the karamani.
When the karamani is cooked take it in a plate and keep aside. Heat the oil in a pan, and add mustard seeds
When the mustard seeds starts to sputter add hing, chopped chilli, curry leaves and fry for 10 seconds. Add 1 1/2 cups of water and add required salt.
When the water starts to boil add finely chopped/sliced coconut, karamani and then add the rice flour and stir it properly to avoid lumps. Stir it well till the flour is half-cooked and tightens. Switch off the flame.
Now make small balls out from the flour and place it in a ghee greased plastic cover and press it in center to make it like a vadai and put a small hole and place the patties in the idly plates and cook it for 5mins in pressure cooker
The delicious Uppadai is ready for Neivedhyam and for serving.

The post Uppadai | Savoury Adai for Karadayan Nonbu appeared first on Subbus Kitchen.

Karadayan Nonbu or Savitri Vratham is a traditional tamilnadu festival of fasting wherein married women will pray for the wellness and long life of their husbands. This nonbu should be done exactly in the time when tamil month ‘Masi’ ends and the next month ‘Panguni’ starts. The reason why this fasting is carried out is that “Savithri fought with yema to save her husband’s life”, the sameway the married women should fast on this auspicious day for long life of their husbands.

Karadayan Nonbu – Story Behind

Savitri – Satyavan Story is the main reason we celebrate Karadayan Nonbu. Savitri is a legendry women who first started observing this fast. Lets see the story behind.

Long ago, there lived a king called Astapathi. He had a daughter named Savitri. The king had told his daughter that she had the freedom to choose her husband. One day Savithri was walking in a forest and she saw a young man carrying a pole with 2 baskets. Inside the baskets his parents were seated. Both his parents were blind and hence the young man (Satyavan) was serving them by carrying them. Seeing this devoted man, Savitri decided to marry him and told her father about her wish.

King Astapathi wanted to fulfill the wishes of his daughter and therefore enquired Sage Narad about the boy. Narad said that Satyavan was a prince and son of the kingly couple he was carrying. This family was driven out by the enemies after their kingdom was captured. However, Narad also cautioned that this boy would live not more than a year as per his horoscope. However, Savitri was persistent in her demand that she would marry only Satyavan. King Ashtapati had to yield to her request with no other way and the marriage happened.

After marriage, for an year, Savitri and Satyavan lived happily. But, Savitri was aware that the death of Satyavan was approaching soon. She was observing strict vrats and was engaged in ardent prayers. On the day when the month of Masi would merge in to Panguni, Lord Yama arrived to take away the life of Satyavan who fell dead. Savitri persistently made efforts to follow Lord Yama who is taking away the soul of Satyavan. Seeing her vrat and her persistent efforts, Lord Yama was pleased. He decided to grant her with 3 boons.

Savitri was so intelligent and she decided to use her opportunity. She asked 3 boons

To get back the prosperity to the family of Satyavan
Bless her father with a son and ;
Bless her virtuous sons to through Satyavan.

To fulfill the third boon, Yama had to leave Satyavan back to live with her. In this way, Savitri won the life of her husband with her diligence, chastity prayers and cleverness.

So this festival is also known as Savitri vratam in Tamil / Savitri Vrat in Hindi. On this day, Women observe fasting and pray for the wellness and long life of their husbands. This nonbu/vrat should be done exactly in the time when Tamil month ‘Masi’ ends and the next month ‘Panguni’ starts. Fast is observed from the sunrise on the supposed transition day and ends with the Puja.Women break the fast by eating the Karadai (Made of Rice & dal) preparation with unmelted butter by chanting a slokha.

In short, the reason why this fasting is carried out is that “ Savithri fought with yama (the God of Death) to save her husband’s (Satyavan) life”, the same way the married women should fast on this auspicious day for long life of their husbands. Unmarried woman also observe Karadaiyan Nombu and pray to Goddess to get good men as their husband.Prayers are offered to Gowri Devi and women meditate on Savitiri and wear a yellow thread round their neck.

When to perform Nonbu in 2019 ?

This year (2019) the date for karadayan nonbu is 15th March. From the morning ladies need do be in fasting till the time for nonbu saradu. As per Panchangam, the muhurtam (auspicious time) for tying Nonbu Saradu is between 5 to 5.30am IST. Its best to start preparing for the pooja around 5 and finish tying the nombu saradu by 5.30 am.

In Central US, the Muhurtam for Saradu is 7.25pm. Vrat starts from 7.40 am to 7.25pm. Please check with your family Sastrigal or temple priest to cross check the time.

Karadayan Nonbu

How to Perform Karadayan Nonbu Pooja ?

The neivehdyam for this fasting is Karadayan Nonbu Adai with butter along with vetrilai, pakku, pazham and cocunut. We should get yellow ropes that has to be tied by all the women in a house. In each of the rope small flower is tied up and one rope should be put in the Kamakshi amman picture and the rest should be tied up by all women in the house.

“Urugadha Vennayam oru adayum vaithu nonbu notren oru nallum en kanavar piriyamal iruka vendum“

“உருகாத வெண்ணெயும், ஓர் அடையும் நோற்று உனக்கு நான் வைத்தேன், எந்நாளும் என் கணவர் எனை விட்டு நீங்காத அருள் தருவாய்”

This should be chanted while tying up the rope in the neck. Even the young girls of more than one year old should tie up these ropes to get the blessings of God.

Neyvedhyam (Offering to God) prepared for Karadayan Nonbu

Vella Adai & Uppadai(Salt Adai) will be prepared for the Karadayan Nonbu for the Neyvedhyam

Karadayan Nonbu

Recipes:


Vella Adai (Sweet Adai)	Uppadai(Salt Adai)

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You can find Idli milaga podi (Chutney powder) in almost every house in Tamil Nadu as its a traditional and best accompaniment for Idly/Dosa. There are many variations in Idly Mulaga podi and one of the commonly used method is given below. It is handy to have homemade idli podi in home. Most of the time, especially on the weekdays, we would be busy to make chutney or sambar for idli, this Idli Powder is so easy for us to serve with idli. Idli podi mixed with gingelly oil and coated on both the sides of the idli, is a perfect travel friendly dish and also a lunch box dish. I usually add less spice as I keep this for my kids lunch box. So, if you are spice lover, you can increase the spice. Try this version of Idli Milagai Podi and share your experience!

You may also want to try the other variations of Idly Milagai Powder

Idly Milgai podi / Idly podi (Chutney powder)

You can find Idli milaga podi (Chutney powder) in almost every house in Tamil Nadu as its a traditional and best dish for Idly/Dosa. There are many variations in Idly Mulaga podi and one of the commonly used method is given below. It is handy to have homemade idli podi in home.

1 tsp Mustard Seeds
1 handfull Red Chili
3/4 cup Whole Urad Dal
1/4 cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
0.5 tsp Asafoetida (Asafetida / Hing)
1 tsp Salt ((adjust to your taste))
1 tsp Cooking Oil

Heat little oil in pan, and add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add urad dal and channa dal. Fry the Urad dal and Channa dal in the kadai (pan) along with Asafoetida till the color of the dal changes to light brown. Keep the flame in medium while frying.
Add the 1 tea spoon oil in the pan and fry the Chill till the colour of the chilli changes to light brown. Keep the flame in low so that it wont burn the chilli. Keep the fried chillies aside to cool before grinding.
Grind the fried red chili to a fine powder.
Add the fried dals,Salt and grind it. Make sure that you don’t grind it too fine. It would be good if you grind it little coarse
The Idly podi is ready to serve with hot idly

Method

- Heat little oil in pan, and add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add urdhal and channa dhal.Fry the Urad dal and Channa dal in the kadai (pan) along with asafotedia till the color of the dal changes to light brown. Keep the flame in medium while frying.

- Add the 1 tea spoon oil in the pan and fry the Chill till the colour of the chilli changes to light brown. Keep the flame in low so that it wont burn the chilli. Keep the fried chillies aside to cool before grinding.

- Grind the fried red chilli to a fine powder.

- Add the fried dals,Salt and grind it. Make sure that you don’t grind it too fine. It would be good if you grind it little coarse

- The Idly podi is ready to serve with hot idly

Idly Milgai podi / Idly podi (Chutney powder)

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Drumstick Leaves are very rich in Iron. It is very healthy dish to include in our routine diet. We can make many different dishes using drumstick leaves. Drumstick Leaves Stew (Murungai Keerai Kootu) is one such dish. A very healthy and iron and protein rich dish that will make our diet healthy. We are concocting drumstick leaves along with protein rich moong dal and also with coconut based spice paste. A vert tasty and delicious dish, best served with any South Indian Main dishes.

Refer the link below for other Drumstick Leaves Recipe

Drumstick Leaves Recipe

Drumstick Leaves Stew Recipe | Murungai Keerai Kootu Recipe

2 cups Drumstick Leaves (1 cup = 250 ml)
1/3 cup Moong Dal
1/2 tsp Turmeric Powder
3/4 tsp Salt (Adjust to your taste)
1 Onion (Finely chopped)
1 Tomato (Chopped)

For Grinding

1/3 cup Grated Coconut
2 Green chili (chopped)
1 tsp Cumin Seeds

For Seasoning

1 tbsp Cooking Oil
1 tsp Mustard Seeds
1 Red Chili
2 tsp Split Urad Dal

Take the moong dal in a vessel. Add turmeric powder and water and pressure cook till the dal becomes soft and mushy, Allow for 3-4 whistles. Mash the dal and set it aside
Wash the drumstick leaves thoroughly. Chop the drumstick leaves roughly and set it aside
Take the grinding ingredients in a mixer jar and grind it to a paste and set it aside
Heat a pan, add oil. When oil is hot, add mustard seeds and allow it to sputter. Add split urad dal and broken red chili and fry till the dal turns golden brown
Add finely chopped onions and saute the onions till they are translucent. Add chopped tomato and saute well.
Add salt and turmeric powder and cook the tomatoes till they are mushy. When the tomato is cooked, add the chopped drumstick leaves and mix well.
Add water and cover the pan with a lid and cook the leaves till it is soft. I cooked for about 10 minutes in medium flame occasionally stirring.
When the drumstick leaves are tender, add the mashed dal and mix well. Also, add the ground coconut-spice paste and mix everything well
Adjust the salt if needed. Also if the stew is very thick add little water and adjust the consistency. Cook for another 2 minutes and switch off the flame
Serve the healthy nutrition rich Drumstick Leaves Stew (Murungai Keerai Kootu) with rice!

Method:

Take the moong dal in a vessel. Add turmeric powder and water and pressure cook till the dal becomes soft and mushy, Allow for 3-4 whistles. Mash the dal and set it aside

Wash the drumstick leaves thoroughly. Chop the drumstick leaves roughly and set it aside

Take the grinding ingredients in a mixer jar and grind it to a paste and set it aside

Heat a pan, add oil. When oil is hot, add mustard seeds and allow it to sputter. Add split urad dal and broken red chili and fry till the dal turns golden brown

Add finely chopped onions and saute the onions till they are translucent. Add chopped tomato and saute well.

Add salt and turmeric powder and cook the tomatoes till they are mushy. When the tomato is cooked, add the chopped drumstick leaves and mix well.

Add water and cover the pan with a lid and cook the leaves till it is soft. I cooked for about 10 minutes in medium flame occasionally stirring.

When the drumstick leaves are tender, add the mashed dal and mix well. Also, add the ground coconut-spice paste and mix everything well

Adjust the salt if needed. Also if the stew is very thick add little water and adjust the consistency. Cook for another 2 minutes and switch off the flame

Serve the healthy nutrition rich Drumstick Leaves Stew (Murungai Keerai Kootu) with rice!

Drumstick Leaves Stew Recipe | Murungai Keerai Kootu Recipe

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Another variety of spicy vadam/vathal. We can use this vadam dough to make ommapodi or thenkuzhal vadam. Ommapodi or thenkuzhal vadam is a spicy and crunchy treat for any Indian Rice Varieties. Just with right ratio of rice batter and water, this would be one of the easiest fryums (vadam) to make at home. Every tamil calendar month “Maasi” (feb mid to mar mid), its a tradition in most of us to make crispy vadam at whole lots which we could use it till next year. Crunchy and spicy Ommapodi madam is a perfect accompaniment for many SouthIndian gravies too 🙂

Ommapodi Vadam

Another variety of spicy vadam/vathal. We can use this vadam dough to make ommapodi or thenkuzhal vadam. Ommapodi or thenkuzhal vadam is a spicy and crunchy treat for any Indian Rice Varieties.

3 Cups Raw Rice
1/2 Cup Javvarasi (Sago / Sabudana)
8 Green Chili
Salt (As Needed)
1/4 tsp Asafoetida (Asafetida / Hing)
7 Cups Water

Soak the raw rice in water for 2 hours. Heat 1 cup of water and when it comes boil, add it to the bowl having Sago(Javvarasi) and close the bowl.
After hours, rinse the rice and strain the water and grind it in grinder or mixer to a nice paste. Add the Sago to the mixer and grind it to smooth paste
Grind the green chillies, salt and hing to a nice paste . Take heavy bottomed pan or cooker. Heat 7 Cups of water and when it starts to boil, Add the rice+sago batter and stir well
Now add the green chilli-salt-hing paste and stir well. Batter should become thick as well as cooked well. If needed, we can add the hot water slowly to cook the batter. We need to stir the batter well so that it gets tighten up and becomes thicker .
When the batter is cooked well, switch off the flame. Cool off the batter and we can start making vadams. Take a clean white towel and place it in hot sun and take ommapodi mould and thenkuzhal mould. Add 1 handfull of batter to the press and press it to make ommadpodi and thenkuzhal vadam
Let the vadam dry in sun. Allow it to dry for 1 day. After the vadams are dried completely, we can store it in a tight container and fry it when we require
Crunchy & spicy Ommapodi & Thenkuzhal vadam ready!

Adjust the amount of water if needed. Its always a good choice to reserve some hot water. If the prepared batter is too thick then add the hot water and mix it well.
If you find difficult is squeezing the madam mixture through the murukku press, then add little hot water mix again.Then fill it in murukku press and press it.
Add lemon juice if you like some tanginess in the vadam mixture

Method:

1. Soak the raw rice in water for 2 hours. Heat 1 cup of water and when it comes boil, add it to the bowl having Sago(Javvarasi) and close the bowl.
2. After hours, rinse the rice and strain the water and grind it in grinder or mixer to a nice paste. Add the Sago to the mixer and grind it to smooth paste
3. Grind the green chillies, salt and hing to a nice paste . Take heavy bottomed pan or cooker. Heat 7 Cups of water and when it starts to boil, Add the rice+sago batter and stir well
4. Now add the green chilli-salt-hing paste and stir well. Batter should become thick as well as cooked well. If needed, we can add the hot water slowly to cook the batter. We need to stir the batter well so that it gets tighten up and becomes thicker .
5. When the batter is cooked well, switch off the flame. Cool off the batter and we can start making vadams. Take a clean white towel and place it in hot sun and take ommapodi mould and thenkuzhal mould. Add 1 handfull of batter to the press and press it to make ommadpodi and thenkuzhal vadam
6. Let the vadam dry in sun. Allow it to dry for 1 day. After the vadams are dried completely, we can store it in a tight container and fry it when we require
7. Crunchy & spicy Ommapodi & Thenkuzhal vadam ready!

Ommapodi Vadam

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Keerai Kuzhambu is one of the kuzhambu that i often make in our home. It’s a perfect blend of Keerai along with Dal and coconut ground masala. In this method i have included coriander seeds and channa dal which would give a flavor similar to Sambar. You can ignore them and make it only with coconut, red chili and fenugreek seeds similar to what we do for Thengai Aracha kuzhambu. Keerai (Spinach) is one of the healthy greens we should often include in our diet. We should make a practice of including spinach atleast once a week. We can make many variety of dishes using spinach. Keerai Kuzhambu is one of the variety which is a very delicious main course with rice. We can also make Keerai Kuzhambu with more vegetables (aviyal keerai kuzhambu)

Keerai Kuzhambu (Spinach Kuzhambu)

Spinach is one of the healthy greens we should often include in our diet. We should make a practice of including spinach atleast once a week. We can make many variety of dishes using spinach. Keerai Kuzhambu is one of the variety which is a very delicious main course with rice.

100 grams Spinach ((1 bunch))
1/2 tsp Turmeric Powder
1 small lemon size Tamarind
2 tsp Salt (Adjust to your taste)
3/4 cup Toor Dal (Pigeon pea)
1/4 tsp Asafoetida (Asafetida / Hing)

For Grinding

5 Red Chili (Adjust to your spice level)
1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
1 tbsp Coriander Seeds
3 tbsp Grated Coconut
1 tsp Cooking Oil

For Seasoning

1 tsp Cooking Oil
1 tsp Mustard Seeds

Soak tamarind in water and extract the juice
Wash and pressure cook the thurdal with a pinch of turmeric in pressure cooker. Once the dal is cooked and pressure is released from cooker, take it out and mash it nicely and keep it aside
Pluck the leaves from spinach and wash it nicely twice or thrice under running water. Chop the spinach finely and take it in a sauce pan and add 1/2 cup of water along with turmeric powder and allow the spinach to cook
Heat another pan and add oil. Add the grinding ingredients except coconut and fry them till the dals turn golden brown color. Take the grinding ingredients to the mixer along with grated coconut
Grind all these ingredients to a nice paste and set that aside. Meanwhile, spinach would have nicely cooked. Using a whisk or back of ladle or with Mathu mash the spinach nicely. Traditionally, we use Keerai Mathu to mash the keerai. But many of us are not having mathu nowadays so we can use whisk as an alternate. Now spinach is cooked and we are going to keep that aside
In a sauce pan, add tamarind extract along with salt and hing and bring it to boil and allow it to boil till the raw smell of the tamarind. Then add the cooked and mashed spinach and stir well
When the spinach-tamarind mixture starts to boil, add mashed dal and mix well. Then add the ground mixture and give a good stir and bring it to boil
Meanwhile, in another pan, add oil and when the oil is hot, add mustard seeds and when the mustard seeds starts to sputter, switch off the flame and add the seasoned ingredients to the keerai kuzhambu and switch off the flame.
Yummy Keerai kuzhambu is now ready to serve with hot steaming rice!!! Relish Keerai Kuzhambu with toasted(Sutta) appalam.

We can avoid including Coriander Seeds and Channa dal in the ground mixture. Instead we can include only coconut, red chili and fenugreek seeds as we do for Thengai Araicha Kuzhambu

Method:

Soak tamarind in water and extract the juice

Wash and pressure cook the thurdal with a pinch of turmeric in pressure cooker. Once the dal is cooked and pressure is released from cooker, take it out and mash it nicely and keep it aside

Pluck the leaves from spinach and wash it nicely twice or thrice under running water. Chop the spinach finely and take it in a sauce pan and add 1/2 cup of water along with turmeric powder and allow the spinach to cook

Heat another pan and add oil. Add the grinding ingredients except coconut and fry them till the dals turn golden brown color. Take the grinding ingredients to the mixer along with grated coconut

Grind all these ingredients to a nice paste and set that aside. Meanwhile, spinach would have nicely cooked. Using a whisk or back of ladle or with Mathu mash the spinach nicely. Traditionally, we use Keerai Mathu to mash the keerai. But many of us are not having mathu nowadays so we can use whisk as an alternate. Now spinach is cooked and we are going to keep that aside

In a sauce pan, add tamarind extract along with salt and hing and bring it to boil and allow it to boil till the raw smell of the tamarind. Then add the cooked and mashed spinach and stir well

When the spinach-tamarind mixture starts to boil, add mashed dal and mix well. Then add the ground mixture and give a good stir and bring it to boil

Meanwhile, in another pan, add oil and when the oil is hot, add mustard seeds and when the mustard seeds starts to sputter, switch off the flame and add the seasoned ingredients to the keerai kuzhambu and switch off the flame.

Yummy Keerai kuzhambu is now ready to serve with hot steaming rice!!! Relish Keerai Kuzhambu with toasted(Sutta) appalam.

Keerai Kuzhambu

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Pudhina Rice (Mint Rice) is made using fresh mint leaves and coriander leaves. It’s very colorful and flavorful rice which can be made quickly. It’s healthy too as we are making this using fresh greens.

Healthy, delectably aromatic mint leaves are very good for our health. Try this healthy and yummy Mint Rice. Serve with your favourite crisps and you would surely love this dish. This is a perfect dish for a packed lunch for kids. Also a great variety rice for a potluck. Learn here how to make this dish with step by step instructions and video. This is plain and simple Pudhina Rice.. however we can also make it more flavorful by adding masalas and onions. Please try Pudhina Pulav for the same.

Mint leaves (Pudhina) are very good for stomach ache and it cure the chest pains. It cures the stomach ailments including indigestion. It has many medical properties.Taking mint juice at night before going to bed induces restful sleep. Taking mint tea half an hour before meals stimulates appetite. Infusion made with mint leaves is useful for cold, flu, hiccups and flatulence. Here is the recipe made of Mint leaves. Keep your breath fresh by chewing some mint leaves. Such a medicinal leaves should be included often in our diet. Try this simple Mint rice (Pudhina Rice) and I am sure you will surely enjoy this dish.

I have made many recipes using Pudhina – Pudhina Kuzhambu, Pudhina Pulav, Pudhina Chutney and Pudhina Paratha . Please try these and let me know your feedback

Pudhina Rice(Mint Rice)

Pudhina Rice (Mint Rice) is the recipe made of Mint leaves. Keep your breath fresh by chewing some mint leaves. Such a medicinal leaves should be included often in our diet. Try this simple Mint rice (Pudhina Rice) and I am sure you will surely enjoy this dish.

2 cups Mint Leaves (tightly packed (1 cup = 250 ml))
1/4 cup Coriander Leaves
1 cup Cooked Rice
2 tbsp Whole Urad Dal
1 Green Chili
1/4 tsp Tamarind Paste
1 tbsp Cooking Oil

For seasoning

1 tsp Cooking Oil
1 tsp Cashews
1 tsp Mustard Seeds
1 tsp Split Urad Dal
1 tsp Channa Dal
Curry Leaves (Few)

Rinse the Pudhina leaves(Mint Leaves) and coriander leaves well in water and drain the water and keep the leaves aside
Heat the oil in the pan add the chopped green chillies, urdhal . Fry it till the dhals becomes golden brown color.
To that add the rinsed Pudhina(Mint Leaves) leaves and coriander leaves and fry for sometime till its raw smell goes off
Grind these in a mixer along with salt, a pinch of tamarind and grind it without adding water
Heat the oil/Ghee in the pan and add mustard seeds.When the mustard seeds start to sputter, add channa dhal, urdhal and cashew nuts and fry until it becomes golden brown color
Now add the ground pudhina(Mint Leaves) mixture and mix them well.
Switch off the flame and add the cooked rice and mix it well and salt if necessary
The delicious Pudhina(Mint Leaves) rice is ready to serve.

Method:

1. Rinse the Pudhina leaves(Mint Leaves) and coriander leaves well in water and drain the water and keep the leaves aside
2. Heat the oil in the pan add the chopped green chillies, urdhal . Fry it till the dhals becomes golden brown color.
3. To that add the rinsed Pudhina(Mint Leaves) leaves and coriander leaves and fry for sometime till its raw smell goes off
4. Grind these in a mixer along with salt, a pinch of tamarind and grind it without adding water
5. Heat the oil/Ghee in the pan and add mustard seeds.When the mustard seeds start to sputter, add channa dhal, urdhal and cashew nuts and fry until it becomes golden brown color
6. Now add the ground pudhina(Mint Leaves) mixture and mix them well.
7. Switch off the flame and add the cooked rice and mix it well and salt if necessary
8. The delicious Pudhina(Mint Leaves) rice is ready to serve.

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Panagam, a special and traditional neivedhyam dish prepared on the auspicious occasion of Shri Rama Navami, Celebration of Lord Rama’s Birth. Along with Panagam, Neer mor and Payasam is also prepared on this auspicious occasion. This can also be used as a beverage to beat the heat. It’s refreshing, cool and satisfying beverage for the summer, yet very healthy. The flavor of cardamom and ginger powder (sukku) makes this drink very tasty and flavorful.

Panagam / Panakam

3 tbsp Grated Jaggery
4 pieces Cardamom
1 tsp Ginger Powder
1 cup Water
1/2 Lemon

Squeeze the half lemon and extract the juice
Crush the cardamom and add it to water
To this add grated jaggery, lemon juice, ginger powder and stir well so that the jaggery gets dissolved
The panagam is ready for neivedhyam

Instead of Jaggery, you can also pam jaggery.

Method:

1. Squeeze the half lemon and extract the juice
2. Crush the cardamom and add it to water
3. To this add grated jaggery, lemon juice, ginger powder and stir well so that the jaggery gets dissolved
4. The panagam is ready for neivedhyam

Panagam

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Lemon Rasam and Mysore Rasam, both are so popular in Southern India. They both are so tasty and has their unique flavor and taste and both the rasam varieties are so awesome. In Lemon Rasam, the main ingredient that brings the flavor is Lemon. In Mysore Rasam, the spice paste we make brings out the richness in the rasam. Now in this Lemon Mysore Rasam recipe, we are going to the fresh spice paste that we prepare for mysore rasam along with the Lemon. We can enjoy the taste and flavor of both Lemon Rasam and Mysore rasam together in this Lemon Mysore Rasam.

In Lemon Mysore Rasam, we are going to first fry the grinding ingredients and grind it to paste. Then boil the cooked dal with tomatoes and and add the spice paste and finally add green chili and ginger based mustard tempering. The green chili and ginger adds more flavor on top of the spice paste we made. Serve this delicious rasam with hot steaming rice along with a spoon of ghee and enjoy this delicious Rasam.

Other Rasam Varieties to Try

Lemon Mysore Rasam

Lemon Mysore Rasam is a combination of both Lemon & Mysore Rasam. A very soothing and mouth-watering Rasam variety that is a very good accompaniment for hot steaming rice.

1/4 Cup Toor Dal
1/4 tsp Turmeric Powder
1 Tomato (Roughly Chopped)
1 Lemon
Salt (As Needed)

For Grinding

1 tsp Coriander Seeds
1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
1/2 tsp Peppercorns
3 Red Chili
1 tsp Oil

For Tempering

2 tsp Ghee
1 tsp Mustard Seeds
2 Green Chili (Slit)
2" Piece Ginger (Crushed)
Few Curry Leaves

Take Toor dal in a vessel. Add turmeric Powder and pressure cook for 4 whistles. Once cooked, mash the dal and set it aside
Heat oil in a pan. Add grinding ingredients and fry till dal turns golden brown and take this in mixer jar
Grind the fried ingredients to a smooth paste and set it aside
Take the mashed dal along with 2 cups of water in a sauce pan. Add tomato, salt and bring it to boil. Boil till the tomatoes are soft
Then add the spice paste and keep the flame in medium and keep cooking for 5 mins to get rid off the raw smell of the spice paste
After 5 mins, add 1 cup of water. Keep the rasam in flame till a frothy layer forms on top.
Let’s prepare the tempering for this rasam. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add the green chili, ginger, curry leaves and sauté for few seconds. Add this tempering to Rasam.
Switch off the flame. Allow it to cool down for 5 mins and then add juice from Lemon.
Serve this delicious Lemon Mysore Rasam with hot steaming rice and slurp!!!

Instead of Ginger, we can add hing.
We can use Moong dal instead of Toor Dal

Method with Step by Step Pictures

Take Toor dal in a vessel. Add turmeric Powder and pressure cook for 4 whistles. Once cooked, mash the dal and set it aside

Heat oil in a pan. Add grinding ingredients and fry till dal turns golden brown and take this in mixer jar

Grind the fried ingredients to a smooth paste and set it aside

Take the mashed dal along with 2 cups of water in a sauce pan. Add tomato, salt and bring it to boil. Boil till the tomatoes are soft

Then add the spice paste and keep the flame in medium and keep cooking for 5 mins to get rid off the raw smell of the spice paste. After 5 mins, add 1 cup of water. Keep the rasam in flame till a frothy layer forms on top.

Let’s prepare the tempering for this rasam. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add the green chili, ginger, curry leaves and sauté for few seconds. Add this tempering to Rasam.

Switch off the flame. Allow it to cool down for 5 mins and then add juice from Lemon.

Serve this delicious Lemon Mysore Rasam with hot steaming rice and slurp!!!

Lemon Mysore Rasam

The post Lemon Mysore Rasam appeared first on Subbus Kitchen.

I always prefer to buy Butter murukku whenever I visit Grand sweets or Krishna Sweets. The taste of butter murukku is yummy and a bite of it makes us to have more. It is as simple to make it in home too. With the store bought rice flour, we can make this crispy snack in just few minutes. No hassle of soaking and grinding. Addition of Butter helps to get a crunchy snack but at the same time it helps to melt in our mouth. We should cook this in a low to medium flame to get the crunchy texture.

You can also refer other easy and quick Diwali Snacks for other snack varieties.

Butter Murukku

The taste of butter murukku is yummy and a bite of it makes us to have more. It is as simple to make it in home too. With [/timer]the store bought rice flour, we can make this crispy snack in just few minutes. No need for any soaking, grinding…

3 cups Rice Flour (1 cup = 250 ml)
1 tbsp Roasted Gram Flour ((Pottukadalai Mavu))
1/2 cup Gram Flout ((Besan))
2 tbsp Butter
1 tsp Cumin Seeds
1/4 tsp Asafoetida (Asafetida / Hing)
1 tsp Salt ((Adjust to your Taste))
Cooking Oil (For Deep Frying )

Mix the rice flour, besan, roasted gram flour and add butter, jeera, hing and salt and mix well
Add water little by little and mix well and make it to a thick dough.
Heat oil in a heavy bottomed pan. Test the oil by adding a pinch of dough and if it raises immediately then the oil is hot enough to fry the murukku.
Take the press and close the bottom of the press with one star mould. Grease the press and mould with oil. Greasing helps to easily squeeze the dough out of the mould. Take one handful of dough and fill the murukku press and close it.
Hold the press and mould, on the top of the oil. Gently apply force to the press squeeze out the dough out of the mould. Butter murukku will fall as broken pieces only. Adding butter makes the dough crumble. No need to panic. This is how even the shops sell the butter murukku in a crumbled pieces
Gently turn the murukku when one side if the murukku is fried and allow it to fry the other side. Remove the fried butter murukku and place it in tissue to drain the excess oil.
Store it in air tight container. The yummy and crispy butter murukku is ready to serve

Method:

Mix the rice flour, besan, roasted gram flour and add butter, jeera, hing and salt and mix well

Add water little by little and mix well and make it to a thick dough.

Heat oil in a heavy bottomed pan. Test the oil by adding a pinch of dough and if it raises immediately then the oil is hot enough to fry the murukku. Take the press and close the bottom of the press with one star mould. Grease the press and mould with oil. Greasing helps to easily squeeze the dough out of the mould. Take one handful of dough and fill the murukku press and close it.

Hold the press and mould, on the top of the oil. Gently apply force to the press squeeze out the dough out of the mould. Butter murukku will fall as broken pieces only. Adding butter makes the dough crumble. No need to panic. This is how even the shops sell the butter murukku in a crumbled pieces

Gently turn the murukku when one side if the murukku is fried and allow it to fry the other side. Remove the fried butter murukku and place it in tissue to drain the excess oil.

Store it in air tight container. The yummy and crispy butter murukku is ready to serve

Butter Murukku

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Peas Pulao is a simple rice variety made using Basmati rice and Green Peas. We can cook this in a pressure cooker, microwave, rice cooker or directly in a Tawa. I prefer not to use the pressure cooker for the Pulao as the rice will get s]mashed due to the pressure. A very simple and easy to make rice variety. Since this is very plain rice without much of masalas or spices, it is better to serve with dal or any other veggie gravy along with a raitha of your choice.

Please refer the other Pulao recipes in the link below

1. Beet Peas Pulao Recipe

2. Vegetable Pulao Recipe

3. Kala Chana Pulao

4. Other Pulao Recipes

Method with Step by Step Picture and Instruction :

Rinse the basmati rice atleast 2 to 3 times to remove the starch. Soak the rice in water for atleast 20 minutes. After 20 minutes, drain the water and set it aside

Heat some oil/ghee in a heavy bottomed pan.We can add clarified butter to have a good aroma.When the ghee/oil is hot, add the cumin seeds and allow to sputter. Add bay leaves, cinnamon, cardamom and cloves and fry for about 30 seconds.

Then add chopped green chilli and sliced onions

Add ginger-garlic paste and saute till the onion turn translucent

Now, add green peas and mix well. Add water and bring it to boil.

When the water starts to boil, add drained rice and stir well. add salt and mix well.

You can transfer this mixture to a rice cooker and cook it till the mode changes to warm as shown in the video. You also can cook on the pan itself. Just keep in high flame bring the rice+water to boil and then keep the flame to low and cover the pan with a lid and allow the rice to cook till they are cooked well but should be fluffy. This process may take approximately 20 minutes. Just mix the rice gently after 10 minutes but do not mash it. You can also cook this in pressure cooker. Allow 1 whistle and then keep the flame low and cook for 10 minutes. Most of us have rice cooker, so that is is best option to get a perfect fluffy rice!

Serve the delicious Peas Pulao with Raitha and dal and enjoy the dish!

Peas Pulao (Matar Pulao)

Peas Pulao is a simple rice variety made using Basmati rice and Green Peas. We can cook this in a pressure cooker, microwave, rice cooker or directly in a Tawa.

1.5 cup Basmati Rice (1 cup = 250 ml)
1 tsp Cumin Seeds ((Jeera))
1 Onion (Thinly sliced (Vertically))
2 Green Chili (Chopped)
1.5 cups Green Peas
1 inch Cinnamon Stick
3 Cardamom
4 Cloves
1 tsp Ginger Garlic Paste
1.5 tsp Salt (Adjust to your Taste)
2 Bay Leaves
2 tbsp Ghee / Oil

Rinse the basmati rice atleast 2 to 3 times to remove the starch. Soak the rice in water for atleast 20 minutes. After 20 minutes, drain the water and set it aside
Heat some oil/ghee in a heavy bottomed pan.When the ghee/oil is hot, add the cumin seeds and allow to sputter. Add bay leaves, cinnamon, cardamom and cloves and fry for about 30 seconds.
Then add chopped green chilli and sliced onions
Add ginger-garlic paste and saute till the onion turn translucent
Now, add green peas and mix well. Add water and bring it to boil.
When the water starts to boil, add drained rice and stir well. add salt and mix well.
You can transfer this mixture to a rice cooker and cook it till the mode changes to warm as shown in the video. You also can cook on the pan itself. Just keep in high flame bring the rice+water to boil and then keep the flame to low and cover the pan with a lid and allow the rice to cook till they are cooked well but should be fluffy. This process may take approximately 20 minutes. Just mix the rice gently after 10 minutes but do not mash it. You can also cook this in pressure cooker. Allow 1 whistle and then keep the flame low and cook for 10 minutes. Most of us have rice cooker, so that is is best option to get a perfect fluffy rice!
Serve the delicious Peas Pulao with Raitha and dal and enjoy the dish!

Always rinse the rice atleast 2 to 3 times to get rid of the starch in the rice and water becomes clear.
We cook the rice in a pressure cooker, rice cooker, microwave or direcly in a pan covered with lid.
Different kinds of rice needs different amount of water. The age of rice, brands determine the amount of water. If the rice is old, it needs more water as the new rice always has more moisture. If we need to cook more quantity of rice, then the ratio of rice : water (1:2) should be reduced.
To get fluffy and puffy rice, we can add 1 teaspoon of oil to the boiling water or we can roast the rice a little and then we can cook

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Kambu (Pearl millet) is a great dish for the gluten intolerent people. Apart from offering excellent taste, these millets contain essential mineral and nutrients, which provide the body with a variety of advantages. Consumption of pearl millets helps in minimizing the risk of type 2 diabetes. It is known to have a very high fiber content which makes it healthier. So we should not forget to incorporate the pearl millet in regular diet.

This healthy millet is one of the ancient millet used by our ancestors. Mostly all the farmers’ main course food would be pearl millet.In tamil we call it as kambang koozh. Either kambu koozh or kambu soru(sadam) is the main food for them. Kambu koozh is not only healthy, it is rich in starch and fiber and protein content so it gives more energy to our body and lower our appetite.

After their hard work in the farms under hot sun, a glass of kambu koozh is a gift for the farmers. Such a healthy and refreshing drink should be surely part of our regular diet. We should make this koozh often and drink for breakfast. A glass of kambu koozh / Pearl Millet Porridge/ Kambang Koozh served with shallots, mor milagai or green chilli is a heavenly dish!

Kambu Koozh Recipe / Pearl Millet Porridge Recipe / Kambang Koozh Recipe

1/2 cup Pearl millet ((Bajra / Kambu))
5 cups Water ((1 cup = 250 ml))
2.5 tsp Salt ((adjust to your taste))
2 Green Chili
1/2 cup Sour Curd
1/2 tsp Cumin Seeds
1/2 inch Ginger

Take the pearl millet in a mixer and grind it to a little coarse powder. Measure the kambu flour. Take 5 measures of water in a sauce pan and add the kambu flour and mix well
Keep the flame in medium and stir continuously. Within 5 mintues, the koozh starts getting thicker. Stir continuously to avoid sticking to the bottom of the pan. When the koozh is thick, switch off the flame. Allow the koozh to come to room temperature. We can see the koozh gets further thickened.
Now add cold water to the koozh and make it to a drinking consistency. It should be diluted nicely. Cover the koozh vessel with a lid and keep it aside overnight for fermentation. Generally in hot weather, the koozh gets nicely fermented. If you stay abroad and during winter, fermentation process takes more time, so we can also add 1 fist full of mashed cooked rice to the koozh which helps the fermentation process to be quicker. But adding cooked rice is optional.
The next day morning, the koozh would have nicely fermented. Now take the curd in a mixer along with green chilli, ginger and cumin seeds
Grind the curd to a nice paste. Add salt to the koozh and mix well. Then add the ground curd to the koozh and give it a nice stir.
Now healthy and tasty kambu koozh is ready. Serve with chopped onions / shallots, green chillies, Mor Milagai and enjoy the drink!

Also during fasting days, we can avoid this fermentation and also curd/buttermilk will also be not used and those days, we can add milk to the koozh and have it or we can add lemon juice to the prepared koozh and we could have it. In any ways, this koozh is very very healthy and stuffy.

Method with Step by Step Pictures:

Take the pearl millet in a mixer and grind it to a little coarse powder. Measure the kambu flour. Take 5 measures of water in a sauce pan and add the kambu flour and mix well

Keep the flame in medium and stir continuously. Within 5 mintues, the koozh starts getting thicker. Stir continuously to avoid sticking to the bottom of the pan. When the koozh is thick, switch off the flame. Allow the koozh to come to room temperature. We can see the koozh gets further thickened. Now add cold water to the koozh and make it to a drinking consistency. It should be diluted nicely.
Cover the koozh vessel with a lid and keep it aside overnight for fermentation. Generally in hot weather, the koozh gets nicely fermented. If you stay abroad and during winter, fermentation process takes more time, so we can also add 1 fist full of mashed cooked rice to the koozh which helps the fermentation process to be quicker. But adding cooked rice is optional.

The next day morning, the koozh would have nicely fermented. Now take the curd in a mixer along with green chilli, ginger and cumin seeds

Grind the curd to a nice paste. Add salt to the koozh and mix well. Then add the ground curd to the koozh and give it a nice stir.

Now healthy and tasty kambu koozh is ready. Serve with chopped onions / shallots, green chillies, Mor Milagai and enjoy the drink!

Kambu Koozh Recipe / Pearl Millet Porridge Recipe / Kambang Koozh Recipe

Note:

Fermentation process is optional.. This was the conventional method used by the farmers and villagers as they cant afford for milk / curd. We can prepare the koozh and use it immediately also. We can mix sour buttermilk instead of more water so that the sourness in the koozh is maintained,Also during fasting days, we can avoid this fermentation and also curd/buttermilk will also be not used and those days, we can add milk to the koozh and have it or we can add lemon juice to the prepared koozh and we could have it. In any ways, this koozh is very very healthy and stuffy.

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Snake gourd is a healthy vegetable. It makes a cooling effect within the body. Due to its high water compound, it is less in calories, fat-free but filling vegetable. It is rich in fiber, vitamins and minerals. There are many dishes we can make with snake gourd and especially stew is a delicious variety liked by all age groups. Let’s see the recipe of Pudalangai Kootu (Snake gourd Stew).

Atleast once a week I love to make this kootu. Snake gourd is rich in water, detoxify the body, improve digestion, increase hydration, strengthen the immune system, treat diabetes, improve strength and quality of the hair, and aid in weight loss. So, personally I like cooking Snakegourd and especially making snakegourd Kootu. The pepper for the spice really makes it so yummy. Try this Snakegourd Stew (Pudalangai Kootu) and serve with vathakuzhambu or rasam and enjoy!

You can also make this kootu (stew) using butter milk. Please refer the link for Mor Kootu Recipe

Pudalangai Kootu | Snake Gourd Stew | புடலங்காய் கூட்டு

Pudalangai Kootu, a very traditional kootu variety. Try this Snakegourd Stew (Pudalangai Kootu) and serve with vathakuzhambu or rasam and enjoy!

1/4 Cup Moong Dal (1 cup – 250ml)
1/2 Kg Snakegourd / Pudalangai
1/4 tsp Turmeric Powder
Few Curry Leaves (For Garnishing)

For Grinding

1/3 Cup Grated Coconut
1 tsp Cumin Seeds
1 tsp Peppercorns

For Tempering

1 tsp Coconut Oil
1 Red Chili
1 tsp Mustard Seeds
1 tsp Split Urad Dal
Few Curry Leaves

Remove the seeds and finely chop the snakegourd. If the snakegourd is tender, we can also include the seeds as they would be very tender. Take the chopped snake gourd in a vessel and add salt and turmeric and pressure cook it. Allow 2-3 whishles. Also pressure cook the moong dal
While the snakegourd and moong dal is being cooked in the pressure cooker, we can take the grinding ingredients in the mixer and grind it to a nice paste
When the pressure is released from the cooker, gently remove the cooked snakegourd and keep it ready. Also mash the cooked dal. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add urid dal and fry till the dal turns golden brown color. Add the broken red chilli and curry leaves and fry for 10 seconds.
To this add the cooked snakegourd and mix well. Adjust the salt if needed. Next, add cooked and mashed dal and mix well
Then add ground paste and stir well and allow the stew to boil for 5 minutes and remove from flame
The yummy Pudalangai Kootu (Snakegourd Stew) is ready to serve. We can serve this yummy dish as a sidedish with our normal kuzhambu varieites. Also we can mix the Pudalangai Kootu (Snakegourd Stew) with hot rice and add a teaspoon of ghee and mix well and slurp!!!

We can follow the same procedure and make Chow Chow Stew, Cucumber Stew or Capsicum Stew
We can add curd and make this like a Mor Kootu

Method:

Remove the seeds and finely chop the snakegourd. If the snakegourd is tender, we can also include the seeds as they would be very tender. Take the chopped snake gourd in a vessel and add salt and turmeric and pressure cook it. Allow 2-3 whistles. Also pressure cook the moong dal

While the snakegourd and moong dal is being cooked in the pressure cooker, we can take the grinding ingredients in the mixer and grind it to a nice paste

When the pressure is released from the cooker, gently remove the cooked snakegourd and keep it ready. Also mash the cooked dal. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add urid dal and fry till the dal turns golden brown color. Add the broken red chilli and curry leaves and fry for 10 seconds.

To this add the cooked snake gourd and mix well. Adjust the salt if needed. Next, add cooked and mashed dal and mix well

Then add ground paste and stir well and allow the stew to boil for 5 minutes and remove from flame

The yummy Pudalangai Kootu (Snake gourd Stew) is ready to serve. We can serve this yummy dish as a side dish with our normal Kuzhambu varieties. Also we can mix the Pudalangai Kootu (Snake gourd Stew) with hot rice and add a teaspoon of ghee and mix well and slurp!!!

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Molagootal is a very popular and traditional Palakkad dish. Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai, paruppu keerai, thanda keerai or palak keerai. This keerai molagootal is a slight variation from the keerai kootu as we are using thoor dal instead of moong dal and also for coconut paste, instead of grinding only coconut, red chili and cumin as we normally do, we need to fry urad dal as an additional ingredient which not only adds the flavor but also makes the coconut paste thicker making with Keerai Molagootal thicker in consistency.

Keerai Molagootal Recipe | Spinach Lentil Curry Recipe

Molagootal is a very popular and traditional Palakkad dish. Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai, paruppu keerai, thanda keerai or palak keerai.

4 Cups * Spinach (Tightly Packed)
1/2 Cup Toor Dal
1/4 tsp Turmeric Powder
Salt (As Needed)

* 1 Cup – 250ml

For Grinding

1 tsp Oil
2 tbsp Urad Dal
2 Red Chili
1/4 Cup Grated Coconut
1 tsp Cumin Seeds

For Tempering

1 tsp Oil
1 tsp Mustard Seeds
2 tsp Split Urad Dal
1 Red Chili

Wash the spinach leaves thoroughly. Chop the leaves and keep it aside
Pressure cook dal and mash it nicely and set it aside
In a pan, add oil. Add urad dal, red chili and fry till the dal turns golden brown
Take these fried ingredients in a mixer jar along with grated coconut and cumin seeds and grind it to a paste
In a sauce pan, take the chopped spinach. Add turmeric powder and 1/2 cup water and cook the spinach till soft
Once cooked, mash the spinach with back of ladle or potato masher. Add salt and stir well
Add mashed dal along with ground coconut-spice paste and stir well. Allow it to boil for a minute and switch off the flame
In another pan, add oil. Add mustard seeds and allow it to sputter. Then, add split urad dal and red chili and saute till the dal turns golden brown color. Switch off the flame and add the seasoning to the Keerai Molagootal
The yummy Keerai Molagootal is now ready to serve!

We can also make Mixed veggie Molagootal
Always for any spinach recipe, try to add less salt than usual because spinach will taste more salty
Always cook spinach in open pan without closing a lid
Use Coconut oil to temper.

Keerai Molagootal Recipe | Spinach Lentil Curry Recipe

Method:

1. Wash the spinach leaves thoroughly. Chop the leaves and keep it aside
2. Pressure cook dal and mash it nicely and set it aside
3. In a pan, add oil. Add urad dal, red chili and fry till the dal turns golden brown
4. Take these fried ingredients in a mixer jar along with grated coconut and cumin seeds and grind it to a paste
5. In a sauce pan, take the chopped spinach. Add turmeric powder and 1/2 cup water and cook the spinach till soft
6. Once cooked, mash the spinach with back of ladle or potato masher. Add salt and stir well
7. Add mashed dal along with ground coconut-spice paste and stir well. Allow it to boil for a minute and switch off the flame
8. In another pan, add oil. Add mustard seeds and allow it to sputter. Then, add split urad dal and red chili and saute till the dal turns golden brown color. Switch off the flame and add the seasoning to the Keerai Molagootal
9. The yummy Keerai Molagootal is now ready to serve!

Keerai Molagootal Recipe | Spinach Lentil Curry Recipe

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Kumbalanga Pulissery ( Kumbalanga Mor Curry) is the most popular dish from Kerala Cuisine. This is one of the important dish as part of the Onam Sadya. Puliseery can be made with Cucumber also but Ash gourd tastes so yummy in mor curry. Puliserry is served with hot steaming rice.

In TamilNadu, we made morkuzhambu similar to this pulissery but with slight variations like grinding coriander seeds and thoor & Bengal gram dal along with grated coconut. The dal will be first soaked and then then ground with green chili, ginger and grated coconut. The dal will give thickness to the Mor Kuzhambu. But for Pulissery, we first soak rice and then grate coconut and add it to the soaked rice along with red chili and green chili. The rice soaked helps the kuzhambu to become thick. Both the ways are tastier in their own way.

Pulissery can be served with hot steaming rice or we can serve plain Pulissery with Sevai. Try this Kumbalanga (Ashgourd) Puliserry and share your experience!

Kumbalanga Pulissery | Kumbalanga Mor Curry Recipe | Onam Sadya Recipes

1.5 Cups* Ash gourd (Kumbalanga / Poosanikkai) (Cubed, * 1 Cup – 250ml)
1/4 tsp Turmeric Powder
1.5 Cups Curd (Plain Yogurt)
Salt (As Needed)

For Grinding

1/2 Cup Grated Coconut
3 Green Chili
1 Red Chili
1/2 tsp Cumin Seeds
1 tbsp Raw Rice

For Tempering

2 tsp Coconut Oil
1 tsp Mustard Seeds
1/4 tsp Fenugreek Seeds
2 Red Chili (Broken)
Few Curry Leaves

First soak the raw rice in water for 15 minutes. Then take the soaked rice along with other grinding ingredients in a mixer jar
Grind everything to a nice and smooth paste. Take curd in a vessel. Add the ground coconut spice mixture and stir well. Keep this aside
Take a sauce pan. Add the ash gourd pieces along with salt and turmeric powder and allow it to cook till they are soft. Generally ash gourd cooks faster so make sure its not over cooked
When the ash gourd is cooked, add the curd+coconut spice mixture and stir well. Adjust the salt. Keep in medium flame till you get a frothy layer forms on the top. No need to boil the pulissery as it will make it diluted/ watery. Switch off the flame
In a separate pan, heat coconut oil. Add mustard seeds and allow it to sputter. Then, add fenugreek seeds along with broken red chili and curry leaves and then add this seasoning to the pulissery
The delicious Kumbalanga Pulissery is now ready to serve with rice!

We can add cucumber instead of Ash gourd.
Fenugreek used in tempering should not be more otherwise the kuzhambu will taste bitter
For first 3-4 mins, stir the curd mixture continuously so that it will not get split or curdled

Method:

1. First soak the raw rice in water for 15 minutes. Then take the soaked rice along with other grinding ingredients in a mixer jar
2. Grind everything to a nice and smooth paste. Take curd in a vessel. Add the ground coconut spice mixture and stir well. Keep this aside
3. Take a sauce pan. Add the ash gourd pieces along with salt and turmeric powder and allow it to cook till they are soft. Generally ash gourd cooks faster so make sure its not over cooked
4. When the ash gourd is cooked, add the curd+coconut spice mixture and stir well. Adjust the salt. Keep in medium flame till you get a frothy layer forms on the top. No need to boil the pulissery as it will make it diluted/ watery. Switch off the flame
5. In a separate pan, heat coconut oil. Add mustard seeds and allow it to sputter. Then, add fenugreek seeds along with broken red chili and curry leaves and then add this seasoning to the pulissery
6. The delicious Kumbalanga Pulissery is now ready to serve with rice!

Kumbalanga Pulissery | Kumbalanga Mor Curry Recipe | Onam Sadya Recipes

You can also try:

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Sambar Sadam, a popular dish in most of the South Indian Restaurants. Especially when we order for mini meals or as an individual dish, this sambar rice stands out because they are not only yummy, but also very rich dish with mixed veggies and along with protein rich lentils (thoor dal). Kadamba means mixed, we are going to use mixed veggies and also rice and lentils thats why we call this as Kadamba Sambar Rice. We don’t need a separate curry for this awesome Sambar rice, just with Appalam / papad this Sambar rice would be a perfect one pot meal for us!

Most of us love Bisibelabath, a popular Mixed Veg Masala rich Sambar Rice from Karnataka Cuisine. This Kadamba Sambar is popular in Tamilnadu. Our way of making Sambar rice is only a very little different than Bisibelabath. The main variation in Bisibelabath is adding masala ingredients like “Cinnamon, Cloves, Cardamom & Fennel”. I love both the ways and especially this Sambar Rice is so easy and quick and our traditional and conventional rice variety.

Kadamba Sambar Sadam | Sambar Rice

Kadamba means mixed, we are going to use mixed veggies and also rice and lentils thats why we call this as Kadamba Sambar Rice. We don’t need a separate curry for this awesome Sambar rice, just with Appalam / papad this Sambar rice would be a perfect one pot meal for us!

1 Lemon Size Tamarind
1 Cup* Rice (* 1 Cup – 250ml)
1/2 Cup Toor Dal
10-12 Shallots / Baby Onions
2 Cups Mixed Veggies ((Carrot, Potato, Radish, Capsicum, Pumpkin))
1/4 tsp Turmeric Powder
1/2 Tomato (Roughly Chopped)
Ghee (For Garnishing)
Salt (As Needed)

For Grinding

2 tbsp Coriander Seeds
1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
1/4 tsp Peppercorns
5 Red Chili
1/4 tsp Fenugreek Seeds
1/2 Onion (Chopped)
1/2 Tomato (Chopped)
2 Green Chili
1 tsp Ginger (Chopped)
2 Garlic (Cloves)
1/4 Cup Grated Coconut

For Tempering

1 Tablespoon Oil
1 tsp Mustard Seeds
Few Curry Leaves

Soak tamarind in warm water and extract the juice
Take rice and dal in a vessel. Add 4.5 cups of water and pressure cook for 4-5 whistles. Once the rice is cooked, mix with a spatula and keep it aside
Heat oil in a pan and add coriander seeds,bengal gram dal, peppercorns, red chili, fenugreek seeds and saute in oil for a minute
Add onion, tomato, green chili, ginger, cloves and saute along with the dals. Finally when the dal is golden brown, add grated coconut and fry till light brown and switch off the flame
Cool the roasted ingredients and grind it to fine paste
Heat oil in a pan. Add mustard seeds and allow it to sputter
Add curry leaves along with shallots, and saute till translucent. Then add tomato along with other mixed veggies and stir-fry in high flame for 3-5 mins.
Then add water along with turmeric powder and cover and cook the veggies till soft
Once the veggies are cooked, add tamarind extract along with salt and bring it to boil. Boil for 5 mins till the raw smell of the tamarind goes off
Add ground spice paste and boil for another 5 mins and then switch off the flame
Now the mixed sambar is ready. Add sambar to the cooked rice+dal mixture and mix nicely
finally garnish with ghee and the yummy Kadamba Sambar Rice Ready!
Serve hot with appalam / papad and enjoy the scrumptious one-pot meal!

We can do all steps in one pressure cooker. First start with tempering, sauté the veggies, add tamarind extract and ground paste, add dal and rice and then add 6-8 cups of water and pressure cook for 4-5 whistles.

Method of making Kadamba Sambar:

1. Soak tamarind in warm water and extract the juice
2. Take rice and dal in a vessel. Add 4.5 cups of water and pressure cook for 4-5 whistles. Once the rice is cooked, mix with a spatula and keep it aside
3. Heat oil in a pan and add coriander seeds,bengal gram dal, peppercorns, red chili, fenugreek seeds and saute in oil for a minute
4. Add onion, tomato, green chili, ginger, cloves and saute along with the dals. Finally when the dal is golden brown, add grated coconut and fry till light brown and switch off the flame
5. Cool the roasted ingredients and grind it to fine paste
6. Heat oil in a pan. Add mustard seeds and allow it to sputter
7. Add curry leaves along with shallots, and saute till translucent. Then add tomato along with other mixed veggies and stir-fry in high flame for 3-5 mins.
8. Then add water along with turmeric powder and cover and cook the veggies till soft
9. Once the veggies are cooked, add tamarind extract along with salt and bring it to boil. Boil for 5 mins till the raw smell of the tamarind goes off
10. Add ground spice paste and boil for another 5 mins and then switch off the flame
11. Now the mixed sambar is ready. Add sambar to the cooked rice+dal mixture and mix nicely
12. finally garnish with ghee and the yummy Kadamba Sambar Rice Ready!
13. Serve hot with appalam / papad and enjoy the scrumptious one-pot meal!

Kadamba Sambar Sadam | Sambar Rice

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A Week before, I requested my FB followers to share some interesting recipes that we can make with radish and its greens. So happy to see so many people pitching in and sharing their style of using Radish and its greens. Most of them suggested Thepla/Paratha, so I got fresh bunch of Radish with Greens and made Mooli Thepla. I shared my outcome in FB too. From other recommendations, I picked Paruppu Usili with Radish Greens.

Radish Greens are very healthy and nutritious. We can make many yummy recipes with Radish and its greens. This is a simple and tasty Radish Greens Paruppu Usili. Its easy to make and so yummy. Generally Paruppu Usili goes well with Mor Kuzhambu and any Rasam Variety. I also like it with Vendhaya Kuzhambu. As we are including dal in usili, I won’t make Sambar whenever I make Usili. Because in sambar we have dal and if served with paruppu usili, will make us feel so heavy and sometimes we may get gastric problem because of too much of dal.

Most of the Hindu marriages, especially Brahmin marriages, they serve beans usili. I love to make Vazhaipoo Paruppu Usili and Kothavarangai Paruppu Usili. Sometimes for a change I make usili with Asparagus or Broccoli too. This Radish Greens Paruppu Usili is new to me and when I tasted, I loved it very much and from now, I m going to make it a practice to cook this yummy usili often.

Radish Greens Paruppu Usili

Radish Greens are very healthy and nutritious. We can make many yummy recipes with Radish and its greens. This is a simple and tasty Radish Greens Paruppu Usili. Its easy to make and so yummy.

For Crumbled Dal

3/4 Cup Toor Dal
1/4 Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
2 Red Chili
a Pinch Asafoetida (Asafetida / Hing)
1/2 tsp Salt
2 tbsp Oil

Other Ingredients

2 Cups Chopped Radish Greens
1/4 tsp Turmeric Powder
Salt (As Needed)

For Tempering

2 tsp Oil
1 tsp Mustard Seeds
1 tsp Split Urad Dal

Wash and Soak dals overnight or atleast for 2 hours. After 2 hours, drain water from the dals
In a mixer jar take the soaked and drained dal and add red chili, salt and hing and grind it to coarse paste without adding water. Set this dal paste aside
Heat 2 Tablespoon of oil in a pan. Add the ground dal paste. Keep the flame low and allow the dal to crumble. Keep stirring in regular intervals to avoid the dal getting burnt or sticking to the bottom of the pan. Set the crumbled dal aside
Heat 2 teaspoon of oil in another pan. Add mustard seeds and allow it to sputter. Then add split urad dal and sauté till dal turns light brown
Then add the chopped radish greens along with necessary salt and turmeric powder and stir-fry in low flame till all the moisture is absorbed. Do not overcook. Just cook for 4-5 mins.
Once the moisture is absorbed, Add the crumbled dal and mix gently.
The delicious and healthy Radish Greens Paruppu Usili is now ready to serve!

We can steam cook the ground dal paste and then crumble it in hand.
Soaking dal overnight makes the dal crumble really soft and we get more quantity also

Method of making Radish Greens Paruppu Usili with Step by Step Pictures

Wash and Soak dals overnight or atleast for 2 hours. After 2 hours, drain water from the dals

In a mixer jar take the soaked and drained dal and add red chili, salt and hing and grind it to coarse paste without adding water. Set this dal paste aside

Heat 2 Tablespoon of oil in a pan. Add the ground dal paste. Keep the flame low and allow the dal to crumble. Keep stirring in regular intervals to avoid the dal getting burnt or sticking to the bottom of the pan. Set the crumbled dal aside

Heat 2 teaspoon of oil in another pan. Add mustard seeds and allow it to sputter. Then add split urad dal and sauté till dal turns light brown

Then add the chopped radish greens along with necessary salt and turmeric powder and stir-fry in low flame till all the moisture is absorbed. Do not overcook. Just cook for 4-5 mins.

Once the moisture is absorbed, Add the crumbled dal and mix gently.

The delicious and healthy Radish Greens Paruppu Usili is now ready to serve!

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