Paruppu kozhambu

Paruppu kozhambu

 

Thuvaram Paruppu	200 gms ( 2 persons)
Tomato	2 no's
Green Chilli	11 to 12 no's
Brinjal	2 no’s
Tarmarind	Small Lemon size
Curry Leaves	as required
water	¾ in cooker
Thalippu vadagam	as required

Preparation Method:          

• Pour the Toor dhal/Thuvaram paruppu in the cooker and wash it 2 times.
• Add tomatoes, green chilies, and brinjal to the cooker and pour water (¾ of the cooker) and add 2 to 3 drops of oil in it.
• Take a small bowl, keep tarmarind in it, and keep it inside the cooker.
• Cook it for 4 whistles.
• Once the pressure is released, take the paruppu kadaiyum mansatti, add dhal, green chillies (according to your spice level), and tomato, churning all these with Mathu.
• Then add tamarind (as per your taste). Churn the mix and add salt (as required) again. Churn these all.
• Add water (dhal-mixed water in the cooker) as per your required consistency. 
• Now check the taste of salt, spicy, and sour levels.
• For tempering, heat a pan, add 2 tsp. of oil, add 1 table spoon vadagam ( Sun dried seasoning ball). Once you get a spluttering sound, add curry leaves to it.
• Then pour the tempering over the dhal / kozhambu and mix once.

Paruppu kozhambu

Your Paruppu kozhambu is ready

Dhal grinding pot and Dhal beater.

Thinai arisi sadam (or) Foxtail millet rice

Thinai arisi sadam (or) Foxtail millet rice

 

 Ingredients:

 

Thinai arisi / Foxtail millet rice	1 cup
Water	2 ½ cup
Salt	½ teaspoon

 

Preparation Method:

• First, wash the Thinai Arisi or Foxtail Millet 3–4 times.

• Then soak it for 10 to 15 minutes.

• Drain the water and transfer the thinai into the cooker.

• Now pour 2½ cups of water into the cooker and add ½ teaspoon of salt.

• Cook it for 4 whistles.                                                                                                                            
• Once the pressure comes down, Thinai (or) foxtail millet sadam is ready to serve.                           
• It suits best with kathirikkai Kaara kozambu.

 

  

Your Thinai arisi sadam (or) Foxtail millet rice is ready.

Groundnut chutney

 

Groundnut (or) Peanut chutney

Ingredients:

Groundnut	200 gms  ( for 3 to 4 persons)
Green chilli	5 to 6 no's ( small size)
Tamarind	small piece
Salt	as Required

Tempering:

Oil	2 tea spoon
Urad  dal	1/2 tea spoon
Mustard	1/2 tea spoon
Red chilli	1 no (uncut)
Curry leaves	small amount

Preparation Method:

• Heat a dry pan and roast the groundnut until it has aroma and a golden brown color.
• Note: Once you get a spluttering sound, reduce the flame to low.
• Switch off the flame and keep it under the fan for immediate cooling.
• Now remove the skin from the groundnuts by hand scrubbing.
• Now add the green chilies, tamarind, and salt in the mixer jar or blender.
• Grind it finely now add the groundnut and grind the mixture.
• Add water to it and grind as per your preferred consistency. .
• For tempering, heat a pan with 2 tsp of oil, add mustard, urad dal, and roast it up to spluttering, then add red chillies and curry leaves to it.
• Then pour the tempering over the chutney and mix once.

       

                              

                                               Your Groundnut (or) Peanut Chutney is ready.

Pongal

 

Pongal

Ingredients:

   

Ponni rice	3/4 glass
Moong Dhal	1/4 glass
Green Chilli	2 no's
Cumin Seeds	1 1/4 tea spoon
pepper	1/2 tea spoon
Cashewnuts	1 1/2 tea spoon
Grated Ginger	1 table spoon
Ghee	2 table spoons
Oil	2 table spoons
Curry leaves	As Required
Salt	As Required

Preparation Method:

• Heat a pan, pour 3/4 glasses of Ponni rice, and dry roast it on low flame until it gets heat, then transfer to a plate.
• In the same pan, add 1/4 glass of moong dhal and dry roast it on low flame until it turns a light golden, then transfer it to a plate.
• Now wash the Ponni rice along with moong dhal in water for 2 times, then soak it in water for 10 minutes, then drain the water.
• Then heat the cooker and pour 1 table spoon of ghee and 1 table spoon of oil.
• Add 1/4 teaspoon cumin seeds, 1/4 teaspoon pepper, grated ginger, green chili, and curry leaves—a small amount—and let the lentils splutter.
• Then pour 3 3/4 glasses of water, add salt as required, and let the water boil well.
• Once the water is boiling well, it is time to add the soaked rice and moong dhal to the pressure cooker and check the salt once.
• Then cook it for 3 to 4 whistles; the rice will be totally cooked and mushy.
• Once the pressure is released, open the pressure cooker and mix the pongal well.
• In a pan, heat ghee 1 table spoon, oil 1 table spoon, add cumin seeds 1 tea spoon, pepper 1/4 tea spoon, and sauté for a few seconds. Add cashewnuts and fry until they turn golden brown. Add curry leaves as required.
• Now add the above ingredients to the cooked pongal and mix it well.
• Now Pongal is ready to serve.

Serve this Pongal with Moong Dhal Sambar (or) Groundnut Chutney, even country sugar, which will give the ultimate taste.

                                                               

                                                                  Your Pongal is ready

Ponnankanni Keerai Egg Poriyal

 

Ponnankanni Keerai Egg Poriyal

Ingredients:             

Ponnankanni Keerai	1 bunch
Oil	1 oil
Mustard	1/2 tsp
Urad Dhal	1 tsp
Turmeric Powder	1/3 tsp
Chilli Powder	3 to 3 1/2 tsp
Egg	4 no's
Salt	As Required

Preparation Method:

Remove the keerai leaves from the stem and chop it finely.

Clean and wash it well with a little amount of turmeric powder.

In a cooker, add the keerai, add salt and turmeric powder, and pour the water a little                                 below the level of keerai,Let it cook for 1 whistle.

Once the pressure is released, remove the water from the cooker.

Heat a pan, pour 1 tablespoon of oil, add mustard, urad dhal, and garlic let the lentils splutter.

Now add the keerai in a pan and mix well.

After 2 minutes, break the egg and pour it in the keerai and leave it for 1 minute.

After 1 minute, mix the keerai and egg well.

Now add the chilli powder and mix well.

Now reduce the flame to medium once the chilli powder is added.

Now add salt as required and mix well.

Fry the keerai until the raw taste of keerai is gone.

Once the raw taste of keerai is gone, your Ponnankanni keerai egg poriyal is ready to serve.

   

Your Ponnankanni Kaeerai Egg Poriyal is Ready!