Posted in Kozumbu for rice, No onion no garlic foods, Region specials, Vishu/ Onam Sadya Recipes

Raw Mango Kalan

With Vishu round the corner and mangoes in season its only fair to share recipes that are made using them. One such recipe, is this kalan. The other day i saw these green raw mangoes and picked them without thinking much i picked them and then was wondering as i haven’t used them much in cooking. So promptly i called mom and she shared this most amazing recipe.Amazing as it balances all the flavors the sweet and sour mango, not so sour curd and the spice of the green chilies.

All the festive recipes can be found here.

Do try for this festive season and you will keep making them again and again.IMG_20170410_111306_817

Ingredients:

Raw Mango: 1 chopped roughly

Curd beaten: 2 cups

Turmeric powder: 1 tsp

Salt to taste

Jaggery:  tbsp

To roast and grind:

Oil: 1 tsp

Methi Seeds(Vendeyum) : 1.5 tsp

Red Chilies: 3-4  (Adjust according to the spice of the chilies)

Coconut Grated : 1 cup

For Tempering:

Oil: 1 tsp

Mustard Seeds: 1 tsp

Curry Leaves: a spring

IMG_20170410_184732
Raw Mangoes Used
Mango Kalan
Kalan

Method:

  1. Chop the mangoes roughly and add a tsp of turmeric powder and 1/2 cup water. Allow to cook on low flame till it becomes soft
  2. Heat a pan and roast and grind the said ingredients. Cool and grind with coconut in a fine paste.
  3. When the mangoes soften add the grind paste and the beaten curd and bring it to boil. Add salt and jaggery and cook on a low flame for 10  minutes.
  4.  Temper with the tadka.
  5. Serve hot with rice and poriyal.

Notes:

Beat the curd nicely and don’t add water to it.

Posted in Easy Sabzis, No onion no garlic foods, No onion no garlic side dish, South style poriyal, Vishu/ Onam Sadya Recipes

Podalangai Poriyal

Poriyals form a very important part of South Indian meals. Can be made using variety of veggies. Today im sharing one such recipe of Parwal also called Podalangai poriyal. Simple, full of taste this makes a great side dish for sambars/rasam/ Mor kozumbu or even chapatis.

Here goes the recipe:IMG-20170325-WA0004

Ingredients:

Podalangai: 2 cups chopped

Curry Leaves: a spring.

Fresh grated coconut:1/2 cup

Green chillies: 1-2 (depending on the spice required)

To temper:

Coconut oil/sunflower oil: 1 tbsp

Mustard seeds: 1 tsp

Urad dal: 1 tsp

Hing: a pinch

Turmeric powder: 1 tsp

Salt as needed

Method:

 1.Heat a pan,add oil, mustard seeds, urad dal, curry leaves.As they crackle add the hing.

2.Add the chopped parwal, turmeric powder, salt and water 2 cups and close the lid and allow cooking.

3.Grind the coconut shavings and green chili. Keep aside.

4.As the water dries up in the curry ass the ground coconut paste and mix well.

5.Serve hot.

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Note:

Sunflower oil works fine but coconut oil adds more flavor to the poriyal.

Posted in Accompaniments, keepers, Pickles,Thokku, Side dish, Vishu/ Onam Sadya Recipes

Raw Mango Thokku

Come summers and everywhere you get to see green raw mangoes. A lot of dishes can be made incorporating them but the favorite for me remains this humble thokku. This is one such fool proof recipe. Sweet, sour and mildly spicy this one goes well with rice, and breakfast items alike. The best pairing being, curd rice. 🙂

Mango Thokku

Here goes the recipe:

Ingredients:

 Raw Mangoes: 1-2 medium size grated

Salt as per taste

Gingelly oil/ Sunflower oil: 1-2 tbsp (see notes)

Jaggery: 1tbsp (optional but recommended)

Hing: a pinch

Mustard seeds: 1 tsp

Red chili powder: 2 tbsp ( 1tbsp spicy one+1 tbsp Kashmiri one)

Turmeric powder: 1 tsp

Tamarind paste: 1 tbsp

Method:

 1.Wash, pat dry and peel the raw mangoes and grate them.

2.Heat a heavy bottom pan, add oil, mustard seeds,hing and allow to crackle.

3.Drop the flame to low and add the grated mangoes, turmeric powder and mix well till it becomes tender.

4.Add the tamarind paste, chili powder, jaggery and salt as per taste.

5.Keep stirring on a low flame till the oil separates. It will look glossy.Store in an air tight jar and use a clean spoon.

6.Stays good for a year.

Notes:

Sunflower oil can also be used in place of gingelly oil but for storage purpose gingelly oil serves best.

Posted in Accompaniments, No onion no garlic foods, No onion no garlic side dish, South style poriyal, Vishu/ Onam Sadya Recipes

Cabbage Poriyal

One more simple poriyal that goes well with Sambhar/ Rasam. This one is served in almost all weddings. I haven’t seen much wedding without this. One of my favorites and mostly paired with sambhar, this one is a must try. Although, very simple the coconut oil and the curry leaves make it more flavorful.

img_20170114_121039_644

Here goes the recipe:

Ingredients:

Serves 4

Cabbage: 1 cup

Carrots, beans, peas ( all mixed) : 1 cup

To grind:

Grated coconut: 1/2 cup

Green chili: 2-3 (Adjust as per spice level)

To temper:

Coconut oil: 1 tbsp

Mustard seeds, urad dal, chana dal : 1 tsp each

Curry leaves: a spring

Turmeric powder: 1/2 tsp

Salt to taste.

Method:

  1. Chop all the veggies. Wash, drain n keep aside.
  2. Make coconut and green chili paste.
  3.  Heat oil in a heavy bottomed pan , add “to temper” items.
  4. Add the veggies, turmeric powder and salt.
  5. Mix well, add little water and cook in medium low flame for 20 minutes.
  6. When the veggies are cooked, add the coconut paste, mix well .
  7. Serve hot with sambhar/rasam and appalam.

img_20170114_120506

Tip: You can slit the green chili and add to tadka and add the coconut shavings for garnish. Tastes good either ways.

Posted in Accompaniments, Greens, No onion no garlic foods, No onion no garlic side dish, Side dish, Vishu/ Onam Sadya Recipes

Keerai Masiyal

keerai

Wishing you all a Happy and prosperous 2017. Hope you all had a great time partying and celebrating with near and dear ones. Today I am sharing a very easy recipe to beat the Monday blues. Requires minimal ingredients and when paired up with rice and ghee makes a heavenly combination. Even a roasted appalam makes a great side dish to this. Although many people make this as a side dish for Mor Kozumbu, this is also a complete dish when eaten with rice.

Ingredients:

Spinach: 1 bunch

To temper:

Oil: 1 tsp

Mustard Seeds: 1 tsp

Urad Dal: 1 tsp

Red Chilli : 1

A pinch of Hing

Method:

  1. Clean the spinach and wash thoroughly under water till water runs clean.
  2. Blanch this spinach for a couple of minutes in hot water with a pinch if turmeric and salt. This helps remove the impurities.
  3. Remove from the hot water and run under cold water immediately. This will help spinach retain its green color.
  4. Puree in a mixer.
  5. Transfer the puree in a bowl, adjust water (add only little) , add salt and bring it to boil.
  6. Temper with “to temper” items and serve hot with rice and ghee,alongside appalam.

keerai-masiyal

Notes:

If it becomes watery, add rice flour mixed with water and adjust the consistency.

Posted in Accompaniments, No onion no garlic side dish, South style poriyal, Vishu/ Onam Sadya Recipes

Cluster beans poriyal

Another no onion no garlic side dish for sambhar,rasam,mor kozumbu. This one is also made as the other poriyals. Just that the veggie changes. In South India lot of veggies are made with the same style. These beans can also be made without coconut like Usili, that i would share some other time.

Here goes the recipe:

Serves: 3

Ingredients:

Avrakkai (Cluster Beans): 2 cups chopped

To Grind:

Coconut (scraped or slices): 3 tbsp

Green Chilies: 1-2

To temper:

Oil:  1 tsp

Mustard seeds: 1 tsp

Chana dal: 1 tsp

Urad dal: 1 tsp

Turmeric powder: 1 tsp

Salt: to taste

Curry Leaves: 4-5

Water:  1 1/2 cups

img_20160725_165844

Method:

  1. Heat oil in a pan. Add “to temper” items.
  2.  Add curry leaves, and the cluster beans and turmeric powder.
  3. Add  1 1/2 cups water and cook till done.
  4. As the water dries, add the coconut chili paste and mix well.
  5. Serve.

IMG_20160724_113512

Notes:

Using coconut oil will help enhance the flavors.



Posted in Easy Sabzis, No onion no garlic foods, No onion no garlic side dish, Side dish, South style poriyal, Vishu/ Onam Sadya Recipes

Beetroot Poriyal

With festive seasons around and too much of sweets and savories being eaten, the craving for simple food becomes more intense. With Navratri coming ,many houses follow the no onion no garlic cooking. This is one such recipe. Simple,full of nutrition and easy to cook. Also, doesn’t require much ingredients.

This is one poriyal that goes well with rasam, sambhar or any kozumbu. The sweetness of beets and the spice of green chili makes this an awesome combination. Also tastes well with rotis and dal.

Here goes the recipe:

Serves: 3

Ingredients:

Beetroots: 2 cups chopped finely.

Grated coconut: 1/2 cup

Green chili: 2-3 (adjust as per spice levels needed)

Salt as needed.

To temper:

Coconut oil: 1 tbsp (optional but recommended)

Mustard seeds: 1 tsp

Urad dal: 1 tsp

Curry leaves: 1 spring

Turmeric powder: 1 tsp

IMG_20160717_114819

Method:

  1. Wash the beetroots, peel the skin and chop medium fine.
  2. Heat a pan, temper with ” to temper” .
  3. Add the beetroots, turmeric powder, water and salt.
  4. Keep the lid and cook till the beetroot is cooked.Alternatively you can pressure cook the beet roots for a whistle and them temper and garnish with coconut.
  5. Grind the coconut+ green chili and add this dry paste to the beetroots when cooked.
  6. Serve hot with any rice/ rotis.

 

IMG_20160717_114819

Note: While making for kids, you can reduce the green chili or just skip the grinding part. Just add  grated coconut and serve.

(Without Coconut)

Recipe remains same ,only add slit green chili with the tadka and skip the coconut part.Although coconut adding enhances the flavor, you can skip in case you don’t have.