VAZHAIKAI MANJAPODI CURRY/RAW BANANA TURMERIC CURRY

This recipe may be unknown to many and is a traditional recipe of People hailing from Tanjavur District in Tamil Nadu.They have a typical and one of a kind cuisine.I hail from This place and have tasted this yummy banana curry at home.Mom makes it during Amavasya or no moon day this curry or Vazhakai Podimas.It is customary to make Raw Banana on Amavasya day.This has minimal ingredients,yet it is very tasty and colourful, owing to the addition of turmeric powder as the name itself says.So here is the recipe for Vazhakai Manjapodi curry.

SUMMARY
Course;Side Dish
Cuisine:South Indian
Serves:2
Preparation Time:10 minutes
Cooking Time:15 minutes
Total Time:25 minutes

INGREDIENTS

• Raw Banana-1
• Coconut Oil-2 tsp
• Mustard-1/2 tsp
• Urad Dal-1/2 tsp
• Red Chilli-1
• Asafoetida-1/4 tsp
• Turmeric Powder-1/2 tsp
• Curry Leaves-1 sprig
• Salt-to taste

HOW TO MAKE

• Remove skin from raw banana.Chop into cubes and add them in water to prevent them from discolouring..In a pan of water add cubed banana pieces and turmeric powder.

• Once cooked and soft and tender,strain.In a pa add cocout oil followed by mustard,urad dal,red chilli,asafoetida and curry leaves.

• Add cooked banana and salt.

• Mix and toss well.

• Serve hot with rice and any gravy like sambhar or rasam.

Notes

• This recipe calls only to use coconut oil,so don't forget to add that.
• This curry has minimum oil content and it needs o roasting.

Read How to Cook

ARISI THENGAI PAYASAM/RICE COCONUT KHEER

This is the second day of Navarathri celebrations and iam back with another payasam or kheer recipe.It is  a rice and coconut based payasam with a creamy texture.Iam planning to post a few payasam recipes for the festive season and this one was prepared yesterday.Since it is jaggery based it is auspicious for naivedhyam too.Tune in for more such kheer recipes at Nithya’s Kitchen,Now back to the recipe,it is a flavourful payasam with little preparations.And on this joyous occasion try out this kheer and offer it to the GODDESS and serve it to all..

INGREDIENTS

Rice	1/4 cup
Coconut(grated)	1/4 cup
Jaggery	4 tsp
Milk	1/8 cup
Cardamom Powder	1/4 tsp
Ghee	1/2 tsp
Cashewnuts	a few
Coconut Bits	a few
Water	as needed

HOW TO MAKE

• Soak rice in water for one hour.Place the rice alongwith  grated coconut in a blender.

• Grind it to a fine paste.Transfer it to a pan.Bring this to a boil.

• Add milk followed by powdered jaggery and cardamom powder.

• Mix evenly and wait till jaggery melts and forms a homogeneous mixture.

• Fry in ghee coconut bits and cashewnut.Add this to the payasam.

• Yummy creamy Arisi Thengai Payasam is ready.

 

Notes

• You can grind cashewnut pieces along with rice and coconut.
• Check the consistency of the payasam as it tends to get thicker after boiling.
• Addition of any dry fruit makes the payasam even more tasty.

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ASH GOURD KOOTU

Whenever a south indian menu comes to mind and I have to make a full fledged tamil cuisine,I don’t forget making this kootu.It is juicy,spicy and tastes awesome with any rice and gravy.The coconut imparts a special taste to the ash gourd and with crispy dal temperings tastes even good.I make this during any get togethers and every time is enjoyed and liked by all.You can have this with rasam and rice too,it also tastes nice.Try this simple humble kootu and let me know..

INGREDIENTS

Ash Gourd	250 gms
Moong Dal	1/4 cup
Salt	to taste
Turmeric Powder	1/4 tsp
Mustard	1/2 tsp
Channa Dal	1/2 tsp
Asafoetida	1/4 tsp
Red Chilli	2
Curry Leaves	a sprig

TO GRIND

Coconut(grated)	3 tsp
Jeera/Cumin	1/2 tsp
Red Chilli	1

 

 

HOW TO MAKE

• Chop ash gourd in cubes.Cook  moong dal in water.

• Once moong dal is cooked add ash goud and turmeric.

• Meanwhile add in a blender the ingredients given in the to grind table.Grind well by adding a little water.

• The ash gourd must have turned mushy by now.Add the ground paste to the ash gourd.

• Cook till raw smell goes away.Temper in oil mustard,channa dal,asafoetida and red chilli and pour in the temperings to ash gourd mixture.

• Ash Gourd Kootu is ready.Serve with rice and gravy.

Notes

• You can make the saw kootu with chayote and snake gourd.
• Add green chilli for more spicyness.

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PARUPPU PODI

We all experience this mood sometimes,when we don’t want to cook,yet want to enjoy a wholesome meal with simple menu at home.I too feel this many a times and enjoy this Paruppu Podi immemsely.It is a classic and accurate recipe that can be made in no time,with easy methodology.Anyone can make this,just take care to dry roast the ingredients well,just golden brown.Once that is done,this half the work is done.Whenever you want a light and simple meal,make paruppu podi in advance and have any vegetable kootu or stew with steaming rice and dollops of homemede ghee.See below the quick recipe of Paruppu Podi..

INGREDIENTS

Tur Dal	1/4 cup
Channa Dal	1/4 cup
Red Chilli	3
Black Pepper	1/2 tsp
Asafoetida	1/4 tsp
Crystal Salt	to taste

 

HOW TO MAKE

• Take a pan and add tur dal,channa dal,red chilli,black pepper and asafoetida.Dry roast till golden brown.

• Once cooled put them in a blender and add crystal salt and grind to a powder.

• Paruppu Podi is ready.Serve with hot rice.

Notes

• In place of channa dal you can add roasted gram.
• Dry roast garlic and when the moisture goes away.you can add to the dal mixture and grind.
• Add more pepper if you want the podi spicy.

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MULLANGI SAMBHAR/RADISH SAMBHAR/KUZHAMBU VARIETIES

Sambhar is one of the most sought recipes of the south indian cuisine.Infact all south indian households prepare this almost 3-4 times a week for sure.I also prepare sambhar in our daily menu almost eery other day,but I realised suddenly I didn’t have this sambhar recipe in my blog.It is a fool proof easy basic recipe which is a child’s play if folowed correctly.I usually make sambhar powder,the basic ingredient for this recipe at home.When Aveta Amber from Eastern Spices contacted me to write review for their products,I gladly acknowledged.This brahmin sambhar powder was in the parcel she sent me.I was happy enough to make and feed my family with the fresh aroma of sambhar powder which resembled so much of the home made one.This is my third review of their product and iam happy to share with you all this mullangi sambhar recipe..

INGREDIENTS

Tamarind	a gooseberry shaped ball
Radish	2
Eastern Brahmin Sambhar Powder	2 tsp
Salt	to taste
Cooked Tur Dal	1/2 cup
Rice Flour(for thickening)(optional)	1 tsp
Coriander Leaves	a few

 

TO TEMPER

Mustard	1/2 tsp
Methi/Fenugreek seeds	1/2 tsp
Red Chilli	1
Asafoetida	1/2 tsp
Oil	1/2 tsp

 

HOW TO MAKE

• Soak tamarind in water.Slice radish in roundels.Extract the tamarind juice and put it in  a vessel.Add radish and eastern brahmin sambhar powder.

• Boil till radish gets cooked and raw smell goes away.Meanwhile cook tur dal and keep it ready.

• Add cooked tur dal to the boiling gravy.Temper in oil mustard,fenugreek,asafoetida and red chilli.

• Pour in the temperings.At this stage if the gravy is thin make a paste of rice flour in water and add to the gravy.Garnish with coriander leaves.

• Mullangi Sambhar/Radish Sambhar is ready.

• The same sambhar can be made with home made sambhar powder.
• Adding asafoetida during tempering gives a nice aroma and flavour to the gravy.
• You can use any vegetable of your choice or add a mixture of assorted veggies.

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