Kaara Chutney

 

Kaara Chutney

Kaara chutney is one of the simple, tasty, and spicy-flavoured chutney recipes for dosa and idli.

Ingredients:

Tomato	2 big size (or) 3 no's small size.
Onion	2 no's
Redchilli	5 no's
Garlic	4 lobes
Tamarind	small piece
Oil	3 to 4 tea spoon
Curry leaves	small amount
Salt	as Required

Tempering:

Oil	2 tea spoon
Urad  dal	3/4 tea spoon
Mustard	1/2 tea spoon
Red chilli	1 no
Curry leaves	small amount

Preparation Method:

• First, heat a dry pan, pour 3 to 4 tsp. of oil, add red chillies, and fry them. 
• Further, add onions and garlic and sauté till the onion colour changes to golden brown.
• Now add the tomatoes and sauté till they turn mushy.
• Add curry leaves and mix once. 
• Add a small piece of tamarind and salt as required.
• Cool the mixture completely. Transfer it to the mixer jar or blender.
• Blend the mixture to a smooth paste by adding water as required.
• For tempering, heat a pan with 2 tsp of oil, add mustard, urad dal, and roast it, then add red chillies and curry leaves to it.
• Then pour the tempering over the chutney and mix once.

                                   YOUR CHUTNEY IS READY 

Gravy

Murngai keerai sambar || Drumstick leaves sambar

 

                 

                                          

Paruppu kozhambu

Fish gravy

Egg gravy

Egg Gravy

Egg Gravy

Egg Gravy is a tasty side dish that pairs up with Rice, Chapathi. When we run short of Veggies, Egg Gravy is good choice. And it is simple and easy to cook. Eggs are one of healthy food.

Ingredients:

Eggs	3 to 4 no's
Onion	3 no's
Tomato	6 to 7 no's
Turmeric powder	1 Tea Spoon
Corriander Powder	3 to 4 Tea Spoon
Chili Powder	3 Tea Spoon
Tarmarind	1 small lemon size
Curry Leaves	as required
Corriander Leaves	as required
water	as required
Garlic	8 to 10 no's

 Tempering: 

Oil	4 to 5 Table Spoons
Mustard	1 Tea Spoon
Urad Dhal	1 1/2  Tea Spoon
Fennel Seeds	1/2 Tea Spoon

Preparation Methods:

• Boil the egg by pouring water and adding salt in the cooker with 3 whistles.
• Prick the boiled egg with a knife so it doesn't burst while frying, and masala will get into it.
• In a non-stick pan, pour 1 table spoon of oil and add eggs to it. Fry them until they turn golden, then, on low flame, sprinkle 1 pinch of turmeric powder and 1 teaspoon of red chilli powder, mix them, and keep them aside.
• Take a pan or cooker, pour in 5 tablespoons of oil, let it heat, and add mustard, urad dhal, and fennel seeds. Let the lentils sizzle.
• Add finely chopped onions and sauté until golden.
• Add the spices, turmeric powder, and corriander powder, and mix them well.
• Once the raw smell of spices goes away, add the tomatoes and sauté until the mixture thickens.
• Add the chilli powder and mix it well. Let the raw smell of the chilli powder go away.
• Now pour the water as required, then mix it well.
• Soak the tamarind in water for 2 to 3 minutes; later, squeeze the soaked tamarind into a pulp and strain.
• Now pour in the tamarind water and mix it well.
• Let it cook well until the poured oil comes up.
• Add the boiled egg to the gravy and mix once.
• Then add curry leaves and corriander leaves to it, and it is ready to serve.

Traditional

 

1) Mappillai Samba rice

Breakfast

 

1.Semiya Upma or Vermicelli Semiya

   

2. Aval Upma or Poha

3. Pongal

Semiya upma| Vermicelli semiya

Semiya Upma or Vermicelli Upma

Semiya Upma is a Popular Breakfast recipe in Tamilnadu and also all over South India. Made with Vermicelli, Spices and Cashew nuts. It is Super-Quick Dish that can be made in 30 minutes. We can serve Semiya Upma with Coconut Chutney and Peanut Chutney.

Choosing Vermicelli is the very important in this recipe. Different Kinds of vermicelli made with different kinds of grains are available in market. We Find Vermicelli with Rice, Wheat Flour, Ragi, Kambu, Varugu and Thinai. For Traditional Semiya Upma We use Bambino Semiya.

Ingredients:

Bambino Semiya	1 Glass
Water	1 1/2 Glass
Onion	2 no's
Chilli (Green)	5 no's
Chilli (Red)	2 no's
Curry Leaves	How much Required

Tempering:

Oil	5 to 6 Table Spoon
Mustard	1 Tea Spoon
Urad Dhal(Broken)	1 1/2 Tea Spoon
Cumin Seeds(Jeera)	1/2 Tea Spoon
Cashewnut	1 Table Spoon

Preparation Method:

•  Take a Pan, add the Semiya on a low to medium flame, and roast it until it gets light to Slightly golden. Transfer it to a plate, pour 1 to 2 teaspoons of oil into it, and spread it all Over.
• Take a pan, Pour the oil and let it heat, then add the mustard, Urad dhal, Cashewnuts, Cumin Seeds, Fry all the lentils until they become golden.
• Then add the Chopped onion, green chilies, and red chilies, and saute until the onion turns golden brown or transparent, then add salt as required.
• Pour in 1 1/2 Glasses of  water and Stir very well. The water has to be light Salty.
• Allow the Water to boil highly, then add the Semiya at one time, and mix it very well
• Add Salt now if it is required.
• Cover and Cook the Semiya on low heat until the water is absorbed and the semiya is cooked
• Add Curry Leaves to it and mix gently.
• Once the water is absorbed and tasted, check if Semiya is cooked properly. It should be soft, and it should not be Sticky or Mushy.
• Semiya Upma is ready, You Can Serve the Upma with Groundnut Chutney or Country Sugar.

Your Semiya Upma is Ready!

Rice Varieties in Olden Tamilnadu

Mappillai samba Rice

Our Ancestors used a larger number of rice varieties, Each of which had a specific health benefit for them. 

Here we listed nearly 100 rice varieties. In the next post, we will share some important rice varieties with health benefits.

1) Karuppu kavuni

2) Mappillai samba

3) Kattu Yaanam

4) Moongil arisi

5) Kichili samba

6) Karudan samba

7) Kaivara samba

8) Thengai poo samba 

9) Kottaara samba

10) Atthur kichali samba

11) Thanga samba

12) Vaadan samba

13) Kothumalli samba 

14) Sivappu seeraga samba

15) Sivan samba 

16) Poovan samba

17) Kamban samba

18) Milagu samba

19) Kallundai samba

20) Kaalaan samba

21) Kaadai samba

22) Iluppai poo samba

23) Neelan samba

24) Salem samba

25) Sanna samba

26) Kuthiraivaal samba

27) Kaliyan samba

28) Poongaar 

29) Thooya malli

30) Kudavaazhai

31) Navara

32) Kandasaali

33) Vaalaan

34) Rajamannar

35) Samba mosanam 

36) Sembaaalai

37) Bhavani

38) Raja yoogam

39) Mani Samba

40) karung kuruvai

41) Salem sanna

42) Mysore malli

43) Soora kuruvai

44) Mayil Samba

45) Raja Mudi

46) Kerala sundari

47) Mullan kaima

48) Krishna kamod

49) Kallimadaiyan

50) Ketagi joha

51) Ratha saali

52) Kuruvikkar

53) Mullan kaima

54) Mullan kazhama

55) Ananthanur sanna

56) Varagu

57) Thinai

58) Kaadaikkanni (or) Panivaragu

59) Saamai

60) Kambu

61) Basmathi

62) Kuthirai vaali

63) Raagi

64) Koraali

65) Kaalanamak

66) Thanjavur ponni

67) Siththa sanna

68) Neel kasthuri

69) Andhra ponni

70) Sikkandhar

71) Sivappu kuruvikkar

72) Kerala mattai

73) Aanai Komban

74) Sooran Kuruvai

75) Arcot kicchali

76) Piccha vari

77) Kuliparicchan

78) Pisini

79) Vellai Kuruvikkar

80) Kaamini

81) Mathu maalathi

82) Rasagadam

83) Laicha

84) Karutthakkar

85) Ponmani

86) Johaar

87) Seeraga Saalaa

88) Sorna masuri

89) Bora

90) Bommi

91) Adukku nel

92) Kanda saala

93) Muttakkar

94) Arikkiravi

95) Soolai Kuruvai

96) Mara nel

97)  Paalkudal vaazhai

98) Vaasanai seeraga samba

99) Kaattu kuthaalam

100) Kalarpalai