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I dont know how many of you knows about Thalagam(thiruvadhirai kuzhambu or kootu) which can be done during thiruvadhirai festival or can be prepared during normal days.
If you prepare this kootu and appalam with rice, that is it. Dont have to prepare anything. It will give extra taste on the next day when you add extra fried onion.
Anyways, here it is-
Thiruvadhirai kuzhambu or kootu:
Mixed vegetable as mentioned for kalasamelara kuzhambu 2 cups
Boiled thoor dal 1 cup
tamarind
tomato otpl. 1 small
Fry and grind in little oil:
channa dal 1 tbsp
dhania 2 tbsp
coconut grated or dessicated 3 tbsp
curry leaves 1 tsp
red chillies 4 to 5
methi seed 1/2 tsp
pepper 1/2 tsp
Seasoning in coconut oil or sesame oil
mustard 1 tsp
hing 1/2 tsp
urad dal 1 tsp
Cook vegetables with water. As I said earlier, either sweet potato or pumpkin is a must for this kootu. cook dal separately.
Fry the above said ingredients and grind nicely. Keep aside.
Do seasoning, add the boiled vegetables with salt, tamarind and haldi. When it starts boiling, add boiled dhal and the ground powder. Let them boil for 5 mts in a medium fire.
Since we put lots of vegetables and dhal, it will take the chilli taste easily. So, you can add extra sambar powder, if you want or while seasoning, add halved chillies.
Can be taken as a sambar or kootu consistency. Either way, the taste will be so so yummy.
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Alteration:
1. With the vegetables, you can add cooked white channa, black channa and peanut quarter cup together with the vegetables.
2. Since this dish will be prepared during festival, you are not supposed to put onion. But, the next day(if any leftover is there),
heat oil, add cut onions and tomato, mix the kootu and boil for some time.
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Hi R
I made Javvarasi payasam the other day following Meenakshi ammal’s recipe and it din’t stick at all..The taste was also really good..Iam going to try your pressure cooker method next week..Maybe I’ll try paal payasam first.I made the Kuzhambu using white pumpkin only..Next time will add sweet potatoes also.Thanx for ur suggestions.
GVB
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gvb, meant pumpkin(parangikai), not ash gourd(poosani); in fact, poosani is not a must for this gravy or thaalagam.
Abt payasam, yes, of course,you can prepare it; but, if you pressure cook it with milk and keep for 30 mts on the stove, then, am not sure abt the result; this is what I meant.
Hope i am clear.
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Oh Okay R..I only had Ash gourd with me at home so thats y I used it..
Next time i will get the vegetables right.. :)
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Here is a simple recipe for vegetable bath:
Vegetable bath:
Mixed vegetables 1 cup
Raw rice 1/2 cup
thoor dal and moong dal 1/4 cup each
tamarind, salt
tomato optl.
Dry fry and powder
dhania, channa dal, urad dal 1 tbsp each
red chillies 3
Take any remaining vegetables like carrot, brinjal, snake gourd, beans, pumpkin, onion, ash gourd, frozen corn etc. and cut into medium pieces.
Wash and soak the rice dhal together for 30 mts in water to get a soft texture.
Heat oil, add a tsp of mustard, 1 sprig of curry leaves and add all vegetables, stir for some time. Add water with tamarind, salt and soaked rice and dals, mix well. Pressure cook until it is soft.
You can omit moong dal and use full thoor dal too. For more flavor, can add ghee at the end.
Garnish with coriander leaves.
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Paruppu usili is a very famous dish in TN as far as I know. When you get up fed up with the channa dal usili, try this for a change.
Roasted gram usili:
Any vegetables like carrot, cabbage, beans or assorted of the three 2 cups
Roasted gram 2 handfuls
red chillies 3
jeera 2 tbsp
Seasoning in oil:
mustard 1 tsp
urad dal 2 tsp
curry leaves 1 sprig
hing, haldi
salt.
Do seasoning in oil and add the cooked vegetables with enough salt. Saute in medium flame till it is dry.
Meanwhile, grind gram dal nicely with jeera and chillies with enough salt and haldi. Mix a tsp of water to make it like dry paste(crumbling consistency).
Once done with the vegetables, add this crumbling paste to the vanali and mix well without mashing but, mix well both of them. cook for some time until the raw smell goes off completely.
Garnish with coriander leaves.
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Thoor dal vada:
Thoor dal 1 cup
jeera 1 tsp
red chillies 2 to 3
hing, salt.
onion small 1
beet grated 1 small
Grind dal with chillies and jeera as a coarse paste. Mix the other ingredients with dal paste. Before that, keep a tbsp of whole dal apart and mix it with the paste too.
You can add cut leaves like pudhina or curry or coriander leaves. Mix well and make it a small small vadas.
Though it is just like our regular vada, the beet color will get you a good name from the guests and it is quite attractive too.
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This week's SUN TV collections..
Wheat rava usili:
Wheat rava 2 cups
onion 1 cup
red chillies 3 to 4
coconut grated 1/2 cup
mustard 1 tsp
green peas or any vegetables like beans, carrot 1/2 cup
channa dal 1 cup
hing 1 tsp
curry leaves and salt.
Grind the soaked dal, hing, chillies to coarse paste without adding any water.
Heat oil in a vanali, add the paste stir well till the raw smell goes off.
Heat oil separately, add onion, leaves saute well. Add coconut, peas, salt with 4 cups of water; close the vessel till the water starts boiling. Add rava, cook on low flame stirring in between.
Remove the lid and check whether all the water has evaporated and rava is cooked. Once all done, add the dal mixture, mix well rava and dal mixture. Keep aside.
For kids, make it as an oval shape and serve.
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My variation:
Omit onion, coconut; just dhal alone is enough. Adding vegetables is upto you.
You can try this usili with dal alone which is equally good. Similarly, you can try with ready made sevai & idly pieces.
Instead of direct cooking, you can add enough water and cook in cooker too.
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Bread masala:
Onion 1
tomato 2
tomato puree 1/2 cup
toasted bread(cut into pieces) 4
chilli powder 1 tsp
dhania powder 1 tsp
mint leaves 1/2 cup
coriander leaves little
cinnamon little
saunf 1 tsp
cloves 2
ghee 1 tsp
oil and salt.
Make powder with cinnamon, saunf and cloves.
Heat oil, add onion saute well till it is transparent. Add tomato, all powders, mix well. Add the tomato puree with salt and let them boil for some time.
Add ghee, leaves mix well. A couple of minutes before switching off the fire, add bread. Mix well.
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Paneer birbali:
Paneer 200 g(cut into small pieces)
tomato, onion 1/2 cup each
fresh cream 1/4 cup
brinji leaves 1
cardamom powder 1/4 tsp
chilli powder 1 tsp
cinnamon 1/4 tsp
besan flour 1/4 cup
jeera 1/2 tsp
milk 2 tsp
ginger garlic paste 1 tsp
coriander leaves, salt & oil.
Marinate paneer pieces with half qty of the besan flour, chilli powder, little salt, oil and mix well with hands without mashing paneer and soak for 30 mts.
Heat oil, add cinnamon, brinji and jeera saute well. Add onion, leaves, chilli powder, ginger garlic paste and fry well till all the raw smell disappears completely. Add tomato, cook with salt, remaining besan flour, fresh cream, milk; stir for some time. Add cardamom powder cook for some more time till you get a good flavor.
Arrange the marinated paneer in a wide vessel or on a plate and microwave it for 2 mts to get crispiness; maximum time would be 3 mts. If you keep more than that, then it will be very hard and the entire taste will get spoilt.
Before serving, mix paneer and the gravy. The gravy should be in liquid stage becoz adding paneer will make it semi solid.
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Few points from me:
Though it is a side dish for roti, you cant take or make this as a fullfledged one, since we cant take plain paneer with onion tomato gravy which makes our stomach very heavy.
Also, dont put too much of paneer which does not tastes good.
While making dal or some vegetables, make this paneer dish as an extra dish so that you can also enjoy the taste.
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