No Onion and Garlic Thali /Festive Thali

Third day thali is a special auspicious day or festival thali made in special occasions in our households.Mostly this thali is made on amavasay,karthigai and other special occasions and no onion,garlic is used.Also some of the specific type of country vegetables are only supposed to cook.Freshly ground masala powders are used to make sambar and other dishes.


The thali has
1.White rice
2.Avarakkai(broad beans) arachivitta samabar
3.Rasam
4.Vazhakkai Podimas(recipe follows)
5.Mochaikkai Masala curry(recipe follows)
6.Paasiparuppu/moong dhal payasam
7.Ulundu/urad dhal Vada
8.Thayir/yogurt

Vazhakkai Podimas

Coming to the vazhakkai podimas,its a dry curry and a great accompaniment for spicy kuzhambhu and sambar.This podimas can be made with or without onion also turmeric powder is added in some house holds,we don't add it and keep it in white color.Use a well matured raw banana/vazhakkai for this podimas.The tender ones will turned out mushy and it won't taste good.

                                                                                                                                  

                                                                                    

                    Vazhakkai /Raw Banana Podimas

---

                                                                  

   Basic Information

   Preparation time 20 minutes
   Cooking time 10-12 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Vazhakkai/raw banana	2 (medium size)
Green chilly/pacahamilagai	2-3(finely chopped)
Ginger/inji	1 tsp(finely chopped)
Coconut(grated)	3-4 tbs
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  

   Method 

• Cut the raw banana into two and cook it in a boiling water till it becomes tender.Remove it from the water immediately.After cooling peel the skin and grate it with a grater and keep it aside.

• Heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add in the chopped ginger,green chilly and curry leaves.Add in the grated coconut and mix it well.Add in the grated vazhakkai/raw banana and mix it well.Simmer it for couple of minutes and stir in between.Put off the flame.

• Serve it along with rice and kulambhu or sambar

Mochai Masala Curry/Mochai Curry

Fresh mochai curry is often made during the season ans here frozen ones are available in the market and often I make it for our lunch.This curry tastes awesome with simple rasam and curd rice.Here I made it in a dry version,if you want a semi dry version add one more tomato and increase the amount of coconut while grinding.

     

                                                                      

                                                            

                             Mochai /Field beans Masala Curry

---

                                                                  

   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Mochai/field beans/sruti papdi lilva	1.5 cups(fresh /frozen)
Tomato(finely chopped)	1(small size)
Cumin seeds	1/2 tsp
Turmeric powder/manjal podi	1/8 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 Grind to a fine paste

Ingredient	Quantity
Coconut	3- 4 tbs
Red chilly/varamilagai	3-4
Cumin seeds/jeeragam	1 tsp
Ginger/inji	1/2 inch piece

  

   Method 

• Pressure cook the mochai with a pinch of salt for 2 whistles in a pressure cooker.Drain the excess water after the pressure subsides and keep it aside.Grind the given ingredients to a fine paste and set it aside.

• Heat the oil in a pan,crackle the cumin seeds and add in the chopped tomato and curry leaves.Saute it until the tomato is mushy.Add in the cooked mochai and give it a mix.Now to this add the ground paste,salt and turmeric powder.

• Mix it well,cook it covered in a medium flame for 5 minutes.Mix it well and simmer it for 2-3 minutes or until the desired consistency is reached.Put off the flame and sprinkle some chopped coriander leaves if needed.

                                                                                                         

                                                                                    

             

Enjoy...............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91

Sumber http://www.naliniscooking.com

Carrot Beans and Peas Poriyal

Starting the 3rd week of blogging Marathon #90 with everyday lunch/dinner recipes.Being a rice eater most of our weekday lunch or dinner would be a simple South Indian cooking.As kids's prefer to eat rice once in a day, I do a veggie poriyal and some sambar or kuzhambhu variety.

For day 1,I sharing a poriyal recipe with mixed veggies and green lentil(moong dhal).I make this poriyal whenever I have a small portion of those veggies.It pairs very well with sambar spicy kuzhambhu varieties.This recipe is a no onion-garlic version and all the veggies are homegrown.

                                                                      

                                                            

                                                                             Carrot,Beans and Peas Poriyal 

---

                                                                  

   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Beans (finely chopped)	1 cup
Carrot (finely chopped)	1/3 cup
Green peas/pacahi pattani(fresh or frozen)	1/2 cup
Green chilly/pachamilagai	2(slit lengthy)
Moong dhal/paasiparuppu	2 tbs
Coconut(grated)	3 tbs
Red chilly powder/milagai podi	1/8 tsp
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Red chilly/varamilagai	1 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Soak the moong dhal in water for 10 minutes,meanwhile chop the veggies and keep it aside.Once the moong dhla is soaked for 10 minutes,drain the water,set it aside.

• Now keep a pan on the stove top with 1/2 cup of water.To this add the soaked moong dhal and cook it for a minute.Now add the fresh green peas and cook it for a minute.

• Add in the remaining veggies,salt,red chilly powder and green chilly.Mix it well and cook it covred in a medium flame for 5-6 minutes or until the veggies are cooked.

•  Now add in the grated coconut and mix it well.Now in a separate pan add the oil and do the tempering and add it to the veggies.Mix it well and put off the flame.

• Serve it along with rice and kulambhu.

• Since I wanted the dhal to be slightly mushy,Soake it for 10 minutes.If you want it to be separated then no need to soak.
• Finely chopped shallots can also be added in the tempering.

Enjoy.........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

Sumber http://www.naliniscooking.com

Peerkangai/Ridgegourd Kootu with Kaarmani Kaara Kuzhambhu

Starting the 3rd week of blogging marathon with combo dishes as theme.There are so many Indian  dishes served in a combo to balance the taste as well as the nutritive value.

One such classical dish is kootu,a lentil based dish served along with a tamarind based spicy dish,kaara kuzhambhu or puli kuzhambhu along with rice..As the kuzhambhu doesn't have lentils,normally a dish with lentil is paired to balance the nutritive value.In most of the household either kottu or a lentil dip,thogayal is accompanied with the spicy kuzhambhu along with a dash of ghee.

Coming to the recipe,its made in no time as pressure cooker is used for the entire process.Its a perfect dish to make in a hurry.this kootu can be served as such with white rice also.in that case a spicy fry is accompanied.

                                                                      

                                                            

                                                Peerkangai/Ridgegourd Kootu

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 15minutes

   Serves 3

   

  Ingredients

Ingredient	Quantity
Ridge gourd /peerkangai	3 cups(chopped)
Channa dhal/kadala paruppu	3 tbs
Moong dhal/paasiparuppu	3 tbs
Green chilly/pachamilagai	2(slit lengthy)
Salt	3/4 tsp
Oil	2 tsp
Curry leaves/karivepillai	few leaves

  To grind to a fine paste

Ingredient	Quantity
Dried red chilly/varmilagai	1
Coconut(grated)	2 tbs
Cumin seeds/jeergam	1 tsp

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	1 tsp
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

  Method

• Grind the given ingredients to a fine paste and keep it aside.

• Cook the channa dhal and moong dhal in a pressure cooker for 2 whistles along with 1/2 cup of water.It should not turn mushy but needs to cook until soft.

• To the cooked dhal add the chopped ridgegourd and green chilly.To this add 1/4 cup of water.Close the the pan with the lid and pressure cook it for a whistle.

• Once the pressure subsides,remove the lid and add the ground paste. and let it cook for 3 minutes or till the raw smell disappears.

• Do the tempering in a pan and add it to the kootu and mix it well.Put off the flame.

• Serve it with white rice and kuzhambu

Enjoy...........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

Vankaya Pooranam/Stuffed Baby Egg Plant Curry

Coming to day2 recipe themed under fruits that are veggies is Vankaya poornam,a Telungana Delicay.
Gutti Vankaya kura is refered as vankaya pooranam in some parts and the stuffing will be different for each house hold.Since eggplant is a fruit and its my favorite,I wanted to share it for the theme.
Coming to the recipe I bookmarked this one from Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Zucchini Kottu

Today is the final day in Journey through Tamil Cuisine in A-Z series in mega BM and the letter is Z.Usually I end up the mega marathon with a sweet note,as Z is one of the toughest letter to find a Tamil recipe I made a simple kootu with Zucchini.Since zucchini belongs to the squash family,I made the kootu the way we make soraikkai/squash.
As zucchini cooks very fast,it takes few minutes to cook.Here I used the cooked channa dhal,but any type of dhal can be used.
Kootu can be mixed along with rice as well as can be an accompaniment for a spicy and tangy kuzhambu varieties.I paired up with the ennai kathirikkai kuzhambu,lets move on to the recipe...........

                                                                      

                                                            

                                                                                 Zucchini Kootu

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 20 minutes

   Serves 3

   

  Ingredients

  

Ingredient	Quantity
Zucchini	2 (chopped)
Channa dhal/kadala paruppu	3 tbs
Turmeric powder/manjal podi	a pinch
Salt	3/4 tsp
Oil	1 tsp
Curry leaves/karivepillai	few leaves

   To grind to a fine paste

Ingredient	Quantity
Dried red chilly/varmilagai	1
Green chilly/Pachamilagai	1
Coconut(grated)	2 tbs
Cumin seeds/jeergam	1 tsp

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	1 tsp
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

  Method

• Cook the channa dhal in a pressure cooker for 2-3 whistles.It should not turn mushy but needs to cook until soft.Grind the given ingredients to a fine paste and keep it aside.

• Peel the skin if needed for the zucchini and chop it.Keep a pan on the stove and add the chopped zucchini and to this add 1/4 cup of water.Add the salt and turmeric powder to it.Cook it covered for 3 - 4 minutes or until 3/4th cooked.Now add the cooked channa dhal and mix it well.

• Add the ground paste and let it cook for 3 minutes or till the raw smell disappears.Do the tempering in a pan and add it to the kootu and mix it well.Put off the flame.

• Serve it with white rice and kuzhambu

• As zucchini cooks very fast it may turn mushy,so keep an eye while cooking.
• Instead green chilly,2 red chillies can be used in the coconut paste.

Enjoy............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Vendhaya Kulambhu/Vendhaya Kara Kulambhu

We are entering the final week of Blogging Marathon #62 and for this week I chose to share quick meals.
Since my week days cooking is always simple and takes 30-40 minutes.But I do some of the preparations in the previous day itself.Prior preparation makes the morning cooking so easy.
As my Hubby prefers mostly South Indian food,every other day is a simple and comforting South Indian menu.Today's recipe is a flavorful vendhaya kulambhu and paired it with cabbage kottu and rice.
For this kulambhu preparation I used the store bought tamarind paste and chopped the cabbage previous day,kept it in the refrigerator.As both needs coconut paste I ground it together and used.I kept the rice in an electric cooker and while the kulambhu is boiling I made the kootu.Lets move on to the recipe...........

                                                                      

                                                 
                   Vendhaya Kulambhu/Vendhaya Kara Kulambhu          

                

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Shallots/chinna vengyam(chopped finely)	8-10
Red chilly powder/milagi podi	1.5 tsp
Coriander powder/dhaniya podi	2 tsp
Turmeric powder/manjal podi	1/4 tsp
Tamarind paste/puli	1-1.5 tbs
Salt	1 tsp
Oil	1.5 tbs
Curry leaves/karivepillai	few leaves

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombu(optional)	1/2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	3/4 tsp
Dried red chilly/varamilagai	2 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Heat the oil in a pan,crackle the mustard seeds,fenugreek seeds.Add the asfoetida and dried red chilly. Add the chopped shallots with a pinch of salt. Saute till transparent,add in  the spice powders like red chilly powder,coriander powder and turmeric powder,fry it for couple of minutes.if its too dry sprinkle some water.

• Now add the tamarind paste and a cup of water.Let it cook for a boil.Add in the salt and let it boil for 4-5 minutes.Add in the ground coconut paste.

• If needed add around 1/2 cup of water and boil it for 2-3 minutes.Let it simmer for another couple of minutes and put off the flame.

• Serve it with rice and kottu or pappad

• Instead of shallots,onion can be used.
• Fenugreek seeds need to crackle completely in the oil otherwise the kulambhu may turn bitter.
• As my red chilly powder was spicy I used 1.5 tsp,it can increased up to 2 tsp.

                                                                      

                                                 
                   Cabbage Kottu/Muttaikose Kottu

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Cabbage/muttaikose(shredded)	3 cups
Channa dhal/kadala paruppu	3 tbs
Green chilly/pachamilagai	2(slit lengthy)
Onion(finely chopped)	2-3 tbs(optional)
Salt	1/2 tsp
Oil	2 tsp
Curry leaves/karivepillai	few leaves

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Cumin seeds/jeeragam	1/2 tsp

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	3/4 tsp
Dried red chilly/varamilagai	2 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Pressure cook the channa dhal for 2-3 whistles in a pressure cooker and grind the coconut,cumin seeds to a fine paste.

• Heat the oil in a pan,do the tempering with the ingredients,add the chopped onion,shredded cabbage. Saute it for 2 minutes,then add around 1/2 cup of water and cook it covered for 5 minutes.

• Now add the cooked channa dhal and mix it well,cook it for a minute.Then goes in the ground paste and cook it for 2-3 minutes or till the raw flavor goes off.Put off the flame.

• Serve it as an accompaniment.

• Instead of channa dhal,moong dhal can also be used..
• Addition of onion is purely optional,also green chilly can grind along with coconut.

Enjoy........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Sumber http://www.naliniscooking.com