It is a mixture of vegetables and a variety of legumes  like chenna(konda kadalai) , whole mung dhal( pachai payaru) and  lobia (karamani).

INGREDIENTS

Chopped  Vegetables – 1 cup

Soaked legumes – 1 cup

Small lemon size tamarind

Vegetables used for this preparation are ash gourd (pooshanikai), red pumpkin (parangikari) carrot,  bringal, plantain, mochai parrupu.   Cut all these vegetables into small square pieces.

Soak the legumes overnight.

TO FRY AND GRIND

Chenna dhal – 1 tsp

Urud dhal – 1 tsp

Pepper – 1/4 tsp

Red Chillies – 6 nos

Asafoetida – 1/2 tsp

Edible oil – 1 tsp

Grated coconut – 2 tbl spoon

FOR SEASONING

Mustard – 1/2 tsp

Broken urud dhal -1/2 tps

Fresh curry leaves – 10 – 15 nos

Grated coconut – 1 tsp

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PROCEDURE

-Strain the tamarind with a cup of water.  Cook the vegetables in the tamarind water.  Pressure cook the legumes by adding salt to it.

-Add 1 tsp of  of oil to the pan and fry all the ingredients to be ground except coconut, till they are golden brown. Allow it to cool and grind into  a smooth paste along with coconut.

-Add this paste to the tamarind – vegetable mixture and bring it to boil.  Let it boil for about 2 minutes.  Keep stirring  it continuously to avoid burning at the bottom.  Season it with mustard, urud dhal, curry leaves.  Dry fry the coconut and sprinkle over it.

Very tasty and spicy kadalai kootu  is ready.  It can be had with plain rice.  It is also an excellent side dish for chapathi and dosa.

Tomato is a vegetable which we use in our day to day food. Now let me tell you how to make a pickle  out of it.  This is also called thakali thokku.  It taste very good with plain rice.  It can also be used as a side dish for idli, dosa ,  chapathi etc.

INGREDIENTS

Ripe Tomatoes – 1 kg

Sesame oil – 100 ml (1/2 cup)  ( if you don’t prefer seasma oil then any cooking oil can be used)

Mustard seeds – 1 tsp

Chilli Powder – 2 Tbl spoon ( to  taste )

Salt – 2 tsp ( to taste)

Methi powder – 1/4  tsp

Asafoetida – 1/2 tsp

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PROCEDURE

-Wash the tomato and make it into a paste by grinding it in a food processor.

-Take a thick bottom pan and add the sesame oil. Keep it on a medium flame. Once the oil starts fuming add mustard seeds and allow it to splutter completely. Only when the mustard seeds splutters completely the shelf life of thokku  will last long.

-Add the tomato paste and bring it to boil. Once it starts boiling, add  salt, chilli powder  one pinch of  turmeric powder and a small piece of jaggery for added taste.

-When the pulp gets thick, oil will come up on the sides & the gravy will get deposited at the bottom. This indicates that thokku is done.  Add the prepared methi powder , stir it for 2 minutes, thin the asafoetida (hing powder), mix it well.  Cook for another minute and switch off the stove and and transfer it to another clean , sterile c0ntainer to avoid further thickening. Allow it to cool and only then close the container.

This thokku can be stored outside the fridge for 3 to 4 days.  If you are going to store it for  a longer period then refrigerate it.

While serving any pickle,  use dry spoon only.

To prepare methi powder

Dry fry methi in a pan till it is golden brown and make it into a fine  powder.  In fact this methi powder can be used while preparing sambar instead of using whole methi  during seasoning.

If Bangalore tomato is used which is less sour in taste,  we can add lime size tamarind (soak it in hot water and strain it into a thick pulp )  along with tomato paste.

Usually desi tomatoes ( nattu thakali) is preferable to make this pickle.

RAVA IDLI an ideal morning breakfast, very nutritious but easy  to make.

INGREDIENTS

Rava/ sooji – 1 cup (small once preferred)

Curd / Yogurt – 1 cup (If it is little sour in taste it will enhance the taste of the idli)

Mustard seeds – 1/2 tsp

Grated ginger -  1/2 tsp

Finely chopped chillies – 2 or 3 ( to taste )

Chopped coriander – 2 tsp

Curry leaves – 1 strand

Chenna dhal, Urud dhal, Jeera – 1/2 tsp each

finely grated carrot – 1/2  cup

Cashew – 10-15 (optional)

Ghee – 2 tsp

Oil – 2tbl spoon

baking salt – 1/4 tsp (Soda)

Salt – 1 tsp ( to taste)

Water – 1/4 cup

PROCEDURE

- Apply 2 tbl spoon of  oil in a pan . Add the mustard seeds , once it starts popping add Chenna dhal, Urud dhal, Jeera and fry till they are golden brown, then add the finely grated ginger, green chillies, and curry leaves and season them.

-Add the rava and fry it for about 5 minutes, so that the sooji is fried.  Now add fried things to the curd.  Also add  the baking salt,  a pinch of asafoetida, chopped carrot, coriander and mix well. The batter should be of idli consistency.  Set aside for 30 minutes.

-In the mean time add 2 tsp of ghee to the pan and fry the cashews till they are golden brown.  (Make the cashews into half and then fry).

-Greece the idli stand .  Fill the molds with the batter and then place the cashews on the top of the batter so that when idlis are cooked the cashews can be seen on the top. Pressure cook without placing weight, for about 12 to 15 minutes. Switch of the stove and give a standing time for about 2 minutes before removing the idlis form the plate.

Spicy and tasty rava idlis  are ready to be served. Serve it with chutney and sambar.

Apart from adding carrot , you can also add 2 tbl spoons of grated coconut, finely chopped beans , beetroot , fresh green peas, capsicum, cabbage and even cauliflower. If you are going to add many vegetables,  then let the cut vegetable amount to 3/ 4 cup.

I try to add as many vegetables as possible , so that the vegetable idli becomes quite nutritive.

If don’ t prefer to add baking salt,  then increase the oil to 3 tbl spoon while seasoning the sooji  and increase the quantity of curd to 1 1/4 cup.

BOMBAY CHUTNEY

Ingredients

Besan – 3 tsp
(Kadalai mavu)
Onion – 1 Nos
(finely chopped)
Tomato – 2 nos
Green chilies – 4 Nos (slit it length wise)
Oil – 2 tsp
Turmeric powder – 1/2 tsp

For seasoning
mustard seeds – 1/2 tsp
curry leaves – 10 to 15 nos
oil – 2 tsp

Procedure

-Mix the besan with 1 tumbler of water. Make it into a dilute batter.

-Apply oil in the pan and allow mustard & cumin’s seeds to splutter . Add finely chopped onion, tomato, curry leaves and the green chilies.along with turmeric powder. if needed add 1 ladle of water to cook the onion.

- Cook till the onion is soft and now add the besan batter and cook it for 5 minutes.

- The gravy will start thickening and will not stick to the pan . This is the consistency. Garnish it with finely chopped coriander.

You can also add 1/2 tsp lemon juice to increase the flavour and taste. This chutney goes well with chapati & poori . It is very easy to prepare. It will hardly take 10 minutes to prepare.

Ellu (TIL) Chutney,

It is a very healthy chutney. Always eat ellu occasionally. It will increase your weight but it is vary tasty.

Ingredients

White Til (Ellu)seeds – 2 tablespoon
Grated Coconut – ½ cup
Red Chillies – 3 to 4 Nos (depending on the size)
Tamarind – a small gooseberry size
Salt – 1 teaspoon or as per taste

For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp

Procedure

-Clean the til seeds and fry it in a dry kadai till it pops up. Allow it to cool.
- Grind the fried til, coconut, tamarind , chillies with salt into a fine paste
-Season it with mustard, urud dhal and curry leaves.

TOMATO CHUTNEY

Ingredients

Tomato – 3 Nos
Onion (big one) – 1 Nos
Green chilies – 4 Nos
methi powder
- 1/4 tsp

For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp

Procedure

-Chop onion , chilies and tomatoes into small pieces. Apply 1 tsp of oil in the kadai and fry them till the onion is softly cooked.

- Allow it to cool and grind it into a paste .

- Season it with mustard, urud dhal , methi powder and curry leaves.

This chutney goes well with chapathi, dosa, idili and poori. You can also use it as a spread for bread toast.

Ingredients

To Grind
Pure grated coconut – 1 cup
Fried gram (pottukadalai) – 1 Table spoon
green chillies – 2 Nos ( If you need little bit hot chutney increase the nos of chillies)

For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp

Procedure

- Season the mustard seed, urud dhal and the curry with oil.
- Fry the green chillies
- Now grind the coconut, fried gram and green chillies and make into a paste.
- Add the necessary quantity of water to dilute the paste and the seasoned things.
- Add a 1 pinch of perungayam and1/2 tsp lemon juice ( if you like then grind a small piece of tamarind. But adding lemon juice, we will get a new flavour).

Always add the seasoned things at the time of serving to retain the freshness.

You can make small changes to do different kind of chutneys

1 Coriander Chutney

The procedure is same as that of pure coconut chutney. While grinding you have to add finely chopped coriander.

2Pudhina Chutney

The only change you have to make is add pudhina (mint) leaves.

Remove the leaves form the stem. Wash it thoroughly. Apply some oil in the pan and saute the leaves for about 2 minutes.

Grind it with coconut, fried gram and green chilies.

Mint is full of iron . At least try to have it once a week. Seasoning and the other things remain the same.

3 Capsicum Chutney

The procedure is same as that of pudhina chutney. Instead of pudhina use capsicum.
Cut into small pieces and fry them in the kadai. You need not fry for a longer period. Just 2 minutes of cooking will do.

Idli  can be called Tamil Nadu delicacy.  It is easy  to make but a nutritious breakfast.

Idli preparation involves 2 steps  1.  The preparation of batter . 2. Preparation of idli.

INGREDIENTS FOR BATTER PREPARATION

Boiled rice – 3 cups

Urad dhal – 1 cup

Methi seeds – 2 tsp

Salt – 1 1/2 tsp ( to taste )

PROCEDURE

-Soak the rice and urud dhal for at least 4 hours separately. Methi seeds can be soaked with urud dhal.  I use wet grinder to make the batter.  You can use food processor to make the batter.

-Wash the soaked rice thoroughly well and add to the grinder to make it a batter which is not very smooth but little bit coarse- grained.  Set aside the rice batter separately.

- Again wash the urud dhal (whole)  and start grinding it by adding water little by little.  Make it into a smooth and fluffy paste.  Preparation of this batter will take little time.  The more you grind the urud dhal , the more soft idlis are.  When you feel it in hand, the batter must be smooth (feel of a satin).

-Now mix the rice batter along with it , add salt and mix both the batters thoroughly from top to bottom and leave it undisturbed for at  least 8 hours.

PREPARATION IF IDLIS

-Greece the idli mold with edible oil.

-Fill the molds with idli batter.  If you are going to use pressure cooker don’t place weight .

-Set the stove in high untill a heavy steam comes through the nostril of the cooker.

- Once you see the steam coming out,  lower the flame and cook it for about 10 minutes.

-Switch of the stove and give a standing time for about 2 minutes. Open the cooker and remove it from the idli mold. They are done when a spoon or a stick pricked in the middle comes out clean.

Soft and puffy idlis are ready. Serve it hot with chutney and sambar.

KEERAI KOOTU  - Many of us don’t prefer to eat keerai (greens)  when done as ordinary masial or keerai sundal.

Here is a very easy way to make even the greens( keerai)  more delicious.

Ingredients

Urud dhal – 1 tsp

Chenna dhal – 1 tsp

Red Chillies – 2 nos (to taste)

Coconut – 1 tbl spoon

Jeera – 1/2 tsp

Greens – 2 cups (finely chopped)

Mung dhal – 2 tbl spoon

Mustard – 1/2 tsp

Curry leaves – 1/2 tsp

Oil -1tsp ( for seasoning)

Procedure

-Cook the greens along with mung dhal by adding little amount of salt.

-Apply 1 tsp of oil in kadai and fry urud dhal, chenna dhal, red chillies till golden brown.   Allow it to cool and grind it along with fresh grated coconut, jeera  and a pinch of asafoetida to make a smooth paste.

-Add the paste to the cooked greens  and boil it for 2 minutes.  Season it with mustard, broken urud dhal and fresh curry leaves.

Very tasty keerai kootu is ready. This can be served with hot rice.  It is a also a perfect side dish for roti.

Preffered greens are arai keerai,   mulai keerai,  pasalai keerai, palak,  thoodhuvalai,  murangai keerai,  mani thakali keerai,  thandu keerai ( both red and green).