Karunai Kizhangu Poriyal

Karunai Kizhangu || Elephant yam Poriyal

Karunai Kizhangu, or elephant yam fry, is a spicy and tasty fry recipe. It has more health benefits.

It contains fibre, vitamin C, protein, potassium, magnesium, copper, and sodium.

It is a low-glycemic-index food.

It is good for menopause women, weight loss, reducing bad cholesterol, and gastric trouble. It also maintains the oestrogen level in women.

Ingredients:

Karunai Kizhangu / Elephant Yam	1 no (Small Size) 1/4 kg
Oil	3 to 4 table spoons
Mustard	3/4 Tea Spoon
Urad Dhal	1 Tea Spoon
Turmeric Powder	3/4 Tea Spoon
Chilli Powder	1 1/2 Tea Spoon
Garlic	10 to 12 Lobes
Salt	As Required
Curry Leaves	As Required

 Preparation Method:

• First, peel, wash, and chop Karunai Kizhangu or Elephant Yam into small dimond pieces.
• Add half of the amount of water to a pan, let the water boil, and then add 1/4 teaspoon of turmeric.
• Then add Karunai Kizhangu to the pan. Let the Karunai Kizhangu boil well for 10 to 12 minutes. Now add salt as required.
• Now check whether the Karunai Kizhangu is boiled well, and it should not be mushy.
• Once it has boiled, remove the Karunai Kizhangu from the water and keep it on a plate.
• Now in Karunai Kizhangu, add 1/2 tsp. turmeric and 1 1/2 tsp. chili powder, spread it all over, and mix it once.
• Heat a pan, pour 3 to 4 tablespoons of oil, add mustard and urad dhal, and let the lentils splutter.
• Add garlic and roast it once.
• Then add the mixed Karunai Kizhangu to a pan and roast it well on medium heat for 10 to 12 minutes.
• Now Check the taste of the salt, if required, you can add it now.
• Now check whether the Karunai Kizhangu or Elephant Yam is roasted well.
• And add curry leaves and mix them once.
• Now it is ready to serve Karunai kizhangu, or elephant yam, is a good side dish for rice.

Your Karunai kizhangu Poriyal is Ready!

Aval Upma || Poha

     Aval Upma or Poha

Aval Upma is one of the easiest and most healthy breakfast recipe. It is flavoured with spices and onions. This is a simple South Indian dish made with aval, or flattened rice.

You can find Aval in white and brown colours available in the market. And there is thick and thin aval. Now we go with Thick Aval for Upma.

Ingredients:

Aval	1 Cup
Onion	1 no's ( Big and Chopped)
Green Chilli	3 no's
Red Chilli	2 no's (chopped)
Curry Leaves	as required
Coriander Leaves	as required

 

Tempering:

Oil	3 to 4 Tsp
Mustard	3/4 Tsp
Urad Dhal	1 Tsp
Cumin Seeds	1/2 Tsp
Peanuts	1 1/2 Tsp
Cashewnut	10 to 12 no's

Preparation Method:

• Add 1 cup of Aval to a bowl and rinse twice. Add water to the bowl and soak for 5 to 6 minutes (until it gets soft).
• Remove the soaked water from Aval and keep it aside.
• In a hot pan, Pour 3 to 4 tsp. of oil, Add 1 1/2 teaspoons of peanuts and roast it, then add 10 to 12 cashew nuts and fry it until it turn golden brown.
• Add mustard, urad dhal, and cumin seeds; let all the lentils splutter.
• Add red chilli and green chilli and mix once.
• Add finely chopped onions and sauté it until it turn a light golden brown.
• Add the salt as required.
• Add Aval or flattened rice and mix well.
• Again, add salt if required.
• Now keep the stove on low or medium heat and mix well.
• Now Keep the stove on low heat, Cover and Steam the Aval until it becomes hot.
• Add the curry leaves and coriander leaves then mix once.
• Now check once the raw taste of aval gone.
• Aval Upma is ready. You can serve Aval Upma with groundnut chutney or coconut chutney or Country Sugar.

Your Aval Upma is Ready!

Murungai Keerai Sambar || Drumstick Leaves Sambar

Murungai Keerai Sambar

Murungai Keerai Sambar, or Drumstick Leaves Sambar, is perfect with rice and can be paired with any fried curry or even pappad.

Murungai Keerai is a very healthy variety of greens. It has more vitamins, minerals, protien, calcium, vitamin A, and vitamin C. It is a very healthy food for women. If you include the Murungai Keerai in any way, like sambar, greenish vegetables, or soup, you will have a healthy life. We can consume the Murunga Keerai twice a week.

Ingredients:

 

Toor Dhal / Thuvaram Parupu	1/2 Cup
Murungai Keerai / Drumstick leaves	1 Big Bunch
Onion	2 no's
·  Tomato	2 no's
·  Garlic (Smashed)	10 to 12 Lobes
·  Green Chilli	2 no's
·  Red Chilli	2 no's
·  Turmeric Powder	1 1/2 Tsp
·  Coriander Powder	2 Tsp
·  Chilli Powder	2 to 3 Tsp
·    Tamarind (Sequeshed Water)	1 Small Lemon Size (1 Cup)
·  Salt	as required
·  Water	3/4 of Cooker ( for Dhal Boiling)
·  Asafoetida	a pinch

  

Tempering:

 

Oil	3 to 4 Tsp
Mustard	1/2 Tsp
Urad Dhal	1/2 Tsp
Cummin Seeds	1  1/2 Tsp

Preparation Method:

• First, take the drumstick leaves and wash them twice or three times.
• Boil the toor dhal, water, 3/4th of the cooker, cumin seeds, 1/4 teaspoon, and turmeric  powder, 1 teaspoon, in a pressure cooker with 4 whistles.
• Then, once pressure has been released, pour full water into another container, mash or  blend well the toor dhal, add 1 cup of water, mix well, and keep it aside.
• In the pan, add the oil, mustard, urad dhal, and cumin seeds. Let all these lentils splutter.
• Then add red chilli and green chilli, and mix well once.
• And then add onions and smashed garlic to this. Saute till the onion turns golden brown.
• Add turmeric powder, 1/2 teaspoon, and coriander powder, and mix well. Now keep the stove on low to medium flame.
• Then add the tomatoes. Saute well till it turns mushy.
• Now add salt as required and mix once.
• The Add Chilli Powder 2 to 3 tsp mix well
• Now add the water, which is kept in another container, and mix well.
• Note: water that is kept in another container, take 1 cup of water, keep it aside, and  the and the remaining water should be poured into it.
• Let this boil until the raw taste goes out.
• Now add 1 cup of tamarind water.
• Now pour the mashed or blended toor dhal in it and mix well.
• Then add the washed drumstick leaves and mix well.
• Boil it for 5 to 7 minutes.
• Murungai Keerai/drumstick leaves sambar is ready to serve.
• Serve this with hot rice and any fried curries you like.

              Your Murungai Keerai Sambar is Ready!

Healthy

Thinai Upma or Foxtail Millet Upma

    

 

Mappillai Samba kanji

Poongaar rice idli

Thinai arisi (or) Foxtail millet sadam

Kuthiraivali or Barnyard Millet Pongal

Thinai Upma || Foxtail Millet Upma

Thinai Upma or Foxtail Millet Upma

Thinai Upma, or Foxtail Millet Upma, is an ancient Tamil recipe. In Tamil, we say Thinai is one of the "Siru Dhaniyam," which is called Millet. Thinai is used for weight loss and also for lowering the symptoms of diabetes. Thinai, or foxtail, is one of the most easily digestible foods. Who has Digetion problem, if they take 3 times a week, it will regulates the digestion problem.

Ingredients:

 

Thinai (Foxtail Millet)	1 cup
Onion(Sliced or Chopped	1 to 1 1/2  no's
Tomato	2 no's
Green Chilli	3 no's
Red Chilli	2 no's
Curry leaves	as required
Coriander leaves	as required ( Chopped)
Water	3 cup
Oil	3 to 4 tsp
Mustard	3/4 tsp
Urad dhal	1 tsp
Salt	as required
Turmeric	3/4 tsp

 

Preparation Method:

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

• Once Washed Pour water over it and soak it for 20 to 30 minutes.

• Then heat a dry cooker. Pour 3 to 4 tsp. of oil and heat it. Add mustard and urad dhal and let it split.

• Add red chilli and green chilli and fry it once.

• Add onion, and sauté it till the onion colour changes to light golden. Then add tomatoes, and sauté it till it turns mushy.

• Add 3 cups of water, and add salt as required. Mix it well and let it boil.

• Then add Thinai Arisi or Foxtail Millet and mix it well.

• Add curry leaves and chopped coriander leaves; mix them well.

• Then cover the cooker and cook it for 3 whistles.

• Once the pressure comes down, Thinai Upma, or Foxtail Millet, is ready to serve.

• Serve the hot Thinai Upma or Foxtail Millet with groundnut chutney or coconut chutney.

Your Thinai Upma is Ready

Chutney

1.Kaara Chutney

 

2.Groundnut (or) Peanut chutney