Pidikarunai Masiyal | பிடிகருணை‌ மசியல் (small elephant foot yam)

 Pidikarunai Kizhangu belongs to the Yam/Jimmikand family and is native to southern India especially Tamil Nadu . 

Also known as Pidi Karanai or karunai kizhangu it is often mistaken with arbi /taro root ,but both are entirely different . 

 Elephant foot yam is known as Senai kizhangu or simply Senai /Chenai.

Pidi karunai is used in a variety of recipes like masiyal (gravy type) , stir fry , sambar, kootu etc

Pidi karunai is small in size as compared to the regular yam /suran that is commonly used. 

Kai Pidi in Tamil is a measure to denote "a fistful" and as this vegetable fits within the size of one's fist it is called as Pidi karunai .

The flesh inside is starchy, and has a slightly slimy texture when cooked. It has a mild earthy flavor . Pidi Karunai has a tendency to cause mild itchiness to some, hence we always need to cook it in tamarind water to reduce the itchy property .

Health benefits of Pidi karunai

• Rich in dietary fibre 
• Low glycemic index.
• Rich in potassium ,Vit B and C 

Pidikaranai masiyal is a very traditional Tambrahm recipe ,so obviously it is devoid onions, garlic and other strong spices .

Every home will have their own slight variations in preparing this masiyal .Some use tamarind pulp to cook the masiyal while some recipes just use a dash of lime juice while serving. 

I was introduced to Pidikarunai masiyal only after my marriage and that was when I first saw this vegetable.  In Bangalore, this vegetable is still a rarity but with the growing Quick commerce and Dark storage concept, we do get to relish Pidi karunai 3 to 4 times a year .

If you are in Tamil Nadu or happen to visit, you can definitely buy these from the local vegetable vendors .In Mumbai , Matunga market stores this vegetable around Sankrant for a few weeks .

Preparation Time - 30 mins
Cooking Time - 45 mins
Complexity - medium
Serves - 3 to 4

Ingredients 

500gm pidikarunai 
2 green chillies 
Finely chopped ginger 
1/2 cup tamarind extract 
1/2 tsp sambar powder
1 tsp oil 
1/2 tsp mustard seeds 
1 tsp udad dhall
2 dry red  chillies 
Few curry leaves
Pinch of asafoetida 

Method

• Soak the pidikarunai in water for 10-15 mins and scrub it clean to clear the mud off it .
• Add the cleaned Pidikarunai in a pressure cooker with sufficient water ,turmeric and a small piece of tamarind. 
• Pressure cook for 3 whistles and open it after the pressure releases .
• You may immerse the pressure cooked pidikarunai in a bowl of water .This step makes the peeling of pidikarunai easy.
• Peel the skin of the pidikarunai and mash it well with a masher or using back of a ladle .
• To the mashed pidikarunai, add salt, sambar powder , turmeric and the tamarind extract. Mix it well and keep aside .
• In a kadai,add oil and once heated,temper it with mustard ,udad dhall,curry leaves, ginger,green chillies and red chillies.  
• Add the pidikarunai mixture to the tempering, 1/2 cup of water and cook until the raw flavor of tamarind is lost.
• You can adjust the consistency by adding water if you feel it is too thick.  Also,adjust the spice and salt level based on your liking .
• Delicious pidikarunai masiyal is ready to be served .
• You can mix it with rice and hot ghee and eat it with some roasted papads and curry.

Foxtail Millet Dal Khichdi | Kangni Khichdi | कंगनी खिचड़ी

 Millet Dal Khichdi is a healthy one pot meal made from foxtail millet and a combination of various pulses . Khichdi is a very healthy Indian meal similar to a porridge or a gruel and is a staple meal for patients recovering from illness especially fever and stomach related issues.

Foxtail millet also known as Thinai (Tamil) ,  Kangni (Hindi) is low in glycemic index and rich in fibre and beta carotene.Consuming foxtail millets helps in keeping the sugar spikes under control and the presence of beta carotene makes it good for the eyes too. Beta carotene is what is found in carrots too .

Unlike,rice dal khichdi the quantity of millets used is less because it gives a good yield on cooking.  It is preferred to soak the millets for min of 6 to 8 hrs before cooking because that helps in maximum absorption of the nutrients. 

So,if you plan on making dal khichdi for dinner ,then soak the foxtail millet during your lunch time ,so by the time you make dinner around 7pm the millets have soaked sufficiently giving you the best benefits. 

Before cooking the millets, discard the water in which they were soaked and cook it using fresh water . 

To make dal khichdi, I use a combination of thoor dal (pigeon peas) , moong dhall(yellow split peas) , handful of whole moong (green beans) and black udad dhall (unhusked black lentil) along with mild whole spices. I make khichdi as a one pot meal ,where I cook the millets and pulses in the pressure cooker and temper mustard seeds,  curry leaves in ghee and pour it over the khichdi before serving .

Khichdi is very mildly spiced and it pairs well with Kadhi or raita . A side of pickle and some ghee on top is how the khichdi is generally served. In my home, we relish it with khatta meetha Gujarati Kadhi and some roasted papads . At times I also make some potato curry,to be served if I make dal khichdi for lunch . I like my khichdi to be gooey and  slightly runny ,but if you like your khichdi to be thick ,then adjust water accordingly. 

Soaking Time - 8 hrs
Preparation Time - 20mins
Cooking Time - 30 to 40 mins
Serves - 2 to 3 

Skip the ghee if you are following vegan diet. 

Ingredients 

3/4 cup foxtail Millet (soaked)
1/4 cup thoor dhall (pigeon peas)
1/4 cup moong dhall (split yellow peas)
2 tbsp split black udad dhall
2 tbsp whole green moong dhall (green gram)
2 medium tomatoes chopped 
2 to 3 green chillies chopped
2 to 3 cloves 
1 inch cinnamon
Finely chopped ginger
Freshly chopped coriander 
Handful of curry leaves 
2 tbsp ghee / cooking oil 
1 tsp mustard/raai 
1tsp cumin /jeera
2 to 3 dry red chillies 
Pinch of asafoetida
Salt as needed
Pinch of turmeric

Method

• Drain the water from soaked millet and wash the lentils multiple times .
• In a deep bottom pressure cooker,add the millet,lentils ,chopped tomatoes, green chillies,  ginger,turmeric, salt with 4 cups of water .
• Pressure cook for 5 to 6 whistles and let pressure release naturally. 
• Open the lid and using a ladle mash the cooked khichdi nicely till it turns mushy. Add a cup of hot water if you feel it is too dry and thick .Adjust salt if needed.
• Prepare a tempering of mustard ,cumin,dry red chillies,asafoetida and curry leaves in ghee and pour it over the khichdi .
• Garnish with a lot of fresh coriander and serve hot .

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Rajma Sundal - Navaratri Special

 Those of you who follow my blog posts regularly, by know very well know what is Sundal and how much me and my family love eating sundals with our meals .

Also,with Navratri going on ,this time I made sundal using rajma which definitely was my first attempt as rajma usually takes the form of Rajma Masala or Rajma Pulao in my house .

I was skeptical about how South Indian flavors would blend with rajma in the form of sundal, but I was totally wrong. It was just my mindset and pre conceived notion ,I must say .The fresh coconut,  tempering of fresh green chili and ginger along with the delicious Sundal Podi (special spice mix)  went so well that we all enjoyed eating this delicious rajma sundal .

I have used the Chitra variety of rajma ,but you can use any variety of rajma which you use regularly.  Make sure the rajma is soaked well for minimum of 10 hrs so that it gets cooked well .Rajma sundal certainly needs a good amount of pre preparation time,so ensure that you give it the required soaking time to get best results .

Difference between Chitra Rajma and Jammu Rajma (red /laal rajma) 

Chitra rajma is slightly bigger in size than laal rajma and also light pinkish in color . This variety of rajma is softer and has a slightly sweetish taste . One biggest advantage of using Chitra rajma is that they get cooked faster and minimum of 8hrs soaking time is enough.  Apart from this ,there is no much difference and we can use both these variety of rajma interchangeably in our recipes.  

For variety of other sundals and Navaratri celebrations,click here.  

Soaking Time - 8 to 10 hrs

Cooking Time - 30 mins

Complexity- easy

Ingredients 

200 gms rajma/kidney beans

1/4 cup fresh grated coconut 

2 tbsp sundal powder 

2 green chillies finely chopped 

1tsp finely chopped ginger

2 tsp oil 

1 tsp mustard seeds

Salt as needed 

Asafoetida as needed 

Few fresh curry leaves 

Finely chopped fresh corriander 

Method 

• Wash and soak the rajma in fresh water for minimum 8hrs
• In the morning, drain the soaked water and pressure cook with little salt for 4 to 5 whistles .Let the pressure release naturally, open carefully and press one rajma bean between your fingers . If you are able to easily press it ,then the rajma is cooked well,incase you feel it is hard, pressure cook for another 2 whistles extra .
• Drain the rajma in a strainer/colander and let it rest for a few minutes. 
• Meanwhile,  heat the oil in a thick bottomed pan and crackle the mustard seeds followed  by green chillies, curry leaves and ginger . Add asafoetida in low flame to avoid burning. 
• Add the cooked rajma and mix well,adjust salt if needed .
• Tip in the sundal podi,fresh coconut, corriander and give a quick stir .Turn off the stove .Don't cook too much after adding sundal podi as there is a chance of it getting burnt .
• Delicious rajma sundal is ready.

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Vijayadasami/ Dassera - Significance and Celebration

 The day after Mahanavami/ Saraswati Pooja  is Dassera/VijayaDasami - an auspicious day to commence any new venture , business , studies etc 

Dassara/Dussehara is also the day when Lord Rama won the battle against Ravana in Lanka and freed Sita Mayya from his clutches . 

In North India ,on Dassara ,effigies of Ravana ,Kumbakarna and Indrajith are burnt down indicating victory over evil . Also , stage shows depicting the Ramayana ,known as Ramlila are staged in many places .

Vijay In Hindi / Sanskrit means Victory and since Lord Rama emerged victorious by destroying the evil forces on the Dasami Day it is known as VijayaDasami .

The below image, depicts Lord Hanuman giving assurance to Seetha Mayya that Lord Shri Ram is on his way to free her . Seetha Maa trusts Lord Hanuman when she sees Lord Rama's Ring with Hanumanji and he then flys back with the happy news of Maa Seetha's location in Ravana's Empire after which Lord Rama comes to Sri Lanka and defeats Ravana after a long battle .

 Traditionally ,during the olden days new academic year would start on the eve of Dassera.

This practice is called Vidyarambham . "Vidya" meaning Knowledge and "Aarambham" meaning Start .

 Lord Hayagreeva and Devi Saraswati are the Hindu God and Goddess of education ,art forms and intellect. 

On Saraswati Pooja ,we offer our salutations to Maa Saraswati by placing our books , musical instruments , tools etc.  To know more about Ayudha Pooja / Saraswati Pooja click here .. 

On Dassara ,we do a Punara Poojai also known as Pooja Yeduppu ,meaning we again thank the lord for having bestowed their blessings on all these tools and then as a customary practice children are asked to study a few chapters,  those playing the musical instruments, play them for a while ,so on and so forth .

In South India even to this day ,fresh admissions to dance schools , music schools  or any new art form commence on Dassera/Vijaya Dasami .We offer our salutations to the Guru by offering them Thamboolam (Betel leaf , betel nuts, fruits and flowers) along with Guru Dakshina (token fees) and then start learning the new art form .

Those who keep Golu/Kolu , perform an Aarthi on the night of Dassera and symbolically just make one doll on the step to lie down, which denotes bidding farewell to the Gods and Goddesses for this year. 

In Calcutta and Bengal ,the Durga Maa idols are immersed into the water bodies bidding her adieu until next year . The married ladies of Bengal dance and play with Sindhoor known as Sindhoor Khela which is considered very auspicious and they pray for the long life of their husband. Sindur Khela is applying vermillion or sindoor on one other's faces and they dance to the dhol and beats along with Durga Maa's procession.

For Sindur Khela ladies wear the traditional white and red Saree known as Laal Paad or Laal Paar .The white color denotes Purity and red color denotes Fertility .

In Maharashtra, there is a unique and wonderful tradition of exchanging a leaf from a plant with one another and call it "sone ghya" meaning "take this gold" . The leaf is known as SonPatha or Sonpatta or Apta Leaf  . "Sona" in Marathi is gold . There is a belief that when one offers these leaves to lord on Dassara and exchanges it with friends and family,there is bountiful blessing of Lord Kubera (the lord of wealth and prosperity) in our homes ..the leaf is given the status of gold which is regarded highly precious and valuable .

Also ,on Dussera is drawn a special rangoli called "Saraswati" in Maharashtrian homes .

This below rangoli is a symbolic representation of the apta leaves . Botanically it is called Bauhinia racemosa , a native tree supposed to have lot of medicinal values and widely used in Ayurveda too.

Saraswati Rangoli 

This is a symbolic representation of Saraswati Maa and is generally drawn on a slate along with symbols like Om 🕉  and Swastik . This custom originated in Maharashtra and the design pattern also depicts a peacock . One may include the design of foot steps too which denotes the presence of Lakshmi Devi .

Both these rangolis are drawn by my talented friend Priyadarshini who happily let me share her work on my blog.

Having spoken so much about Pooja , it is obvious that we will prepare and offer Bhog / Prasad even on the last Day . Since Dassara marks the beginning of a new dawn it is mostly celebrated by making some sweet and a small festive meal .

In Gujarat and Bombay on Dassara ,the special breakfast is Jalebi and Fafda . I love to enjoy this combination. It feels so special to indulge into a rich sugar laden sweet occasionally .

In south India we normally make some paysam or sweet and celebrate this day .In my home it would normally be Sakkara pongal or Sheera along with some Bajjiya like Potato Bajjis or Vazhakkai (Raw Banana) Bajjis.

Sharing a small Bhog Thaali that I offered last year (2023) on Dassera / Vijayadasami 

Items in Frame  .. click the individual recipe names below for a detailed recipe .. 

Sakkarai Pongal

Masala Matar Pulao

 
Sweet corn salad 

Raw Banana Bhajjiya

 
Gujarati Kadhi 

Curd Rice 

Mini North Indian Thaali - No Onion No Garlic (Pitru Paksh Special)

 It is that time off the year ,when almost every household in India observes a 15 day Vegetarian meal only  food practice . Yes,it is Pitru Paksha ,also known as Mahalaya Paksha . 

These fifteen days starting from Poornima /Pournami (Full Moon Day) to Amavasya / Amavasai (New Moon day) people abstain from eating non veg , alcohol and also most people avoid the usage of Onion,garlic as part of their  cooking. 

Pithru Paksh / Shraadh Paksh is one fortnight where we pay obeisance to the departed souls ..it is believed that during this period ,our ancestors visit our homes to bless us and partake the food offered to them as part of the ritual.

If you ever thought, that cooking without Onion and Garlic will not make a tasty meal,then you are mistaken my dear friends. 

Here,I have a curated a simple Thaali with lipsmacking delicacies made totally without Onion and Garlic. Click the links below to get a detailed recipe of every item on the Thaali . You can include Fulkas or Puris if you want it to be a little more elaborate. 

Menu on the frame ,
Jeera Rice 

Matar Paneer 

Boondi Raita 

Masala Chaas 

Aadi Amavasai (Amavasya) Special post

Thai Amavasai , Aadi Amavasai and Mahalaya Amavasai  are very significant for Tamil people . The ancestors ,our pithrus are worshipped on Amavasai and the family seeks the blessings of our forefathers for the family's wellbeing. 

Aadi Amavasai is observed in the Tamil month of Aadi / Aashada / Karka (cancer) between July 15th and August 17th. 

Aadi Amavasai is the first amavasai that falls after the start of Dakshinayanam . Dakshinayanam is when the sun moves to the south of Equator .  In western India,  it is known as Ghatari Amavasya .

Like every other Amavasai,  the pithrus are worshipped and the whole family seeks their blessing . It is believed that those who observe Aadi Amavasai their families are blessed with good luck,peace and prosperity by their ancestors.  Tamil Brahmins offer tharpanam around mid morning and offer Dakshina to the Vadhyar / priest . Tharpanam is offered only by the sons who have no father . 

According to Garuda Puranam, offering black til (sesame seeds) and water to forefathers on this day will please them and they shall bless  you with longevity, success, progeny and relief from debts.

My prasadam platter above  was prepared for last year's (2023) Aadi Amavasai .In 2024 ,Aadi Amavsai is on Aug 4th 2024 . 

As like every other special occasion, even Aadi Amavasai is celebrated with an elaborate meal spread offered to our pithrus . Each family has their own tradition of preparing the food . In a typical Tamil brahmin home ,we make Vadai and Payasam along with Raw Banana (vazhakkai) curry , pepper based kuzhambu , jeera pepper rasam ,cucumber pachadi ,boiled moong dhall .

Along with this you can also prepare Arbi fry (seppankizhangu fry) ,Suyyam / Sugiyan ,Inji Thogayal etc etc .

In Maharashtra and  Gujarat ,people feast and rejoice on Ghatari amavasya as Shravan Mahina commences on the day after Amavasya and people observe Vrat/fasting and refrain from eating non veg during Chatur Maas . 

This year in 2024 it is celebration galore continously . 

Aug 2 - Aadi Vellikizhamai - auspicious Friday in the month of Aashada. How to offer maav vilakku on Aadi Vellikizhamai? 

Aug 3 - Aadi Pathinettam Perukku - Thanks giving and gratitude to River Kaveri . You may read my post on Significance of Aadi Perukku on my blog.

Aug 4 - Aadi Amavasai. 

Aug 7 - Thiru Aadi Pooram ( birth of Sri Aandal) 

Click on the recipe Names below for a complete recipe 

• Payatham Paruppu Payasam / Moong dhall kheer 
• Ulundhu Vadai / Medhu Vadai 
• Jeera Milagu Rasam  (skip the tomato while making for Amavasai)
• Vazhakkai Podimaas / Raw Banana curry 
• Vellarikaai Pachadi/ Cucumber Raita
• Milagu Kuzhambu 
• Rice + Ghee 
• Boiled Moong Dhall with mustard jeera tempering.

Incase you don't have time to prepare such an elaborate menu for Amavasai,  you can look up my post on Basic Amavasai Thaligai and cook up and simple, yet authentic  offering for Amavasai.

To know about the Significance of Mahalaya Amavasai look up my post on the same .

Aloo Gobhi Sabji / Potato Cauliflower gravy - No onion No garlic sabzi

 Aloo Gobhi is a classic winter delicacy . Piping hot phulkas/ rotis and a bowl of delicious Aloo Gobhi curry is an absolute bliss on a chill winter night . 

Very simple to make with just basic spices ,Alu Gobhi sabji can be prepared in less than 15mins. I saute the basic spices with tomato ,potato and cauliflower and cook it in a pressure cooker for 1 whistle.  This way it gets done quickly and perfectly . 

The final garnish with fresh corriander is the icing on the cake,the smell of fine chopped kothmir when mixed with the curry kindles the appetite instantly.  Those of who you like a little extra zing, you may squeeze some lime juice over the gravy.

Aloo Gobhi is a very popular side dish ordered in most restaurants and dhabas for all those who love typical North Indian flavors. We can make a dry curry like a stir fry using Aloo and Gobhi or even as a semi liquid gravy . 

We love the gravy type curry at home ,so I prefer to make this for my family . A perfect choice for Vegans as well as those who don't prefer to include Onions and Garlic in their meal .

I chose this recipe for our ongoing No Garlic No  Onion recipes theme in Shhh cooking secretly  group. Theme  suggested by Priya Iyer ,a versatile blogger .I was partnered with Sujata Ji for this theme who has dished out a creamy and delectable Paneer Malai Curry.

Preparation Time - 15 mins
Cooking Time - 20 mins
Complexity - simple
Serves - 2 to 3

Ingredients 

1 medium sized Cauliflower 
2 medium Potatoes 
3 medium Tomatoes
2 Green chillies finely chopped
1/2 inch Ginger finely chopped
1/2 tsp Red chilli powder
1tsp Dhaniya jeera powder 
1/4 tsp Haldi/turmeric 
1 tsp garam masala
1/2 tsp jeera
1/4 tsp saunf
Salt as required 
Corriander leaves finely chopped
2tsp Oil
Pinch of sugar

Method 

• Cut out the florets from the main flower and soak it in salt and turmeric water.  This enables to clean up some hidden worms which are usually hidden inside the cauliflower.  Discard the water after rinsing the florets well .
• Cut the potatoes into small cubes and tomatoes into medium Chunks.
• Heat the oil in the pressure cooker and splutter the jeera and saunf . Once it crackles, fry the chopped ginger and chillies .
• Add the spices (turmeric, chilli powder, dhaniya jeera powder  and garam masala) and fry it on low flame without burning the masalas.
• Add the tomatoes and cook it well until it turns mushy.
• Add the potatoes, cauliflower mix it well .Adjust salt ,sugar, 1/2 cup water and pressure cook for 1 whistle on medium flame.
• Release the pressure naturally,  give it a nice stir . Take 1 tbsp of the curry in a bowl and lightly mash it. Add it back to the gravy and give a quick boil for 1 or 2 mins. This mashed portion gives the gravy some thickness and volume to the curry.
• Garnish with fresh corriander and squeeze some lime just before serving and serve hot .

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Ganesh Chaturthi Special Prasadam (Vinayaka Chaturthi) - Ganesh Utsav / Ganeshotsav

 Ganesh Chaturthi or Vinayaka Chaturthi is the most sought after Hindu Festival . Everyone loves to celebrate Ganesh Chaturthi with pomp and glory .  Ganesh Chaturthi falls in the Holy month of Bhadrapada as per Indian Almanac which is around August - September as per Gregorian calender . This year we are celebrating Ganesh Chaturthi on 18th September 2023.

Mumbai is known for  Ganesh Chaturthi festival which lasts for 10 days  known as Ganesh Utsav or Ganeshotsav .We can hear everyone singing Ganapati Bappa Morya , Mangal moorthy Morya while they invite Ganpati Bappa Home.

Having grown up in Mumbai, I have my set of beautiful and divine memories of celebrating the Ganesh Utsav for 10 days.It is very difficult to bid adieu to Ganesha on Ananth Chaturthi.  The entire city of Mumbai puts up a very vibrant look and there is just positive vibes all over.  I always have my heart in Mumbai during Ganesh Utsav .Bangalore also celebrates Ganesh Utsava in its own way and there is a vibrant charm all over the city.

The atmosphere is so positive and vibrant during this festive season in every home . Everyone at home gets into planning of bringing the best Ganesha idol home by placing the order for the Murthy well in advance with the sculptor .The decor planning also starts much before with kids ,elders all getting into festive mood . The ladies of the house get into the planning of prasad and neivedya making and list out what bhog to be offered as long as we have Ganapati Bappa at our abode. I am detailing the list of prasadams we can offer to Lord Ganesha during the 10 day Festival . Click on the recipe names below for a detailed procedure to make.

South Indian Style Prasadam Menu 

Modakam/ Kozhukkattai 
Ammini Kozhukkattai 
Kondakadalai Sundal 
Pachai Arisi Idli (Raw rice Idli)
Ulundhu Vadai (Medhu Vadai)
Aval Payasam 
Panchamritham
Baalehannu Rasayana 

  ■■■■■■■■■■■■■■■■■■■■■■■■■

Maharashtrian Style Prasadam Menu

Ukidiche Modak 
Varan Bhaat
Basundi
Shrikhand
Puri - Batatachya Bhaji 
Kothimbir Vadi 
Khamang Kakdi
Dry fruits Kheer

After the 10 day festivity, it is very heart breaking to send off Lord Ganesha . This process is called as Visarjan wherein Lord Ganesha is immersed into the sea and we bid a farewell to him .While sending him off,we all wish and pray for his return next year and the mind begins to plan on how to welcome him home coming year .

Ganapati Bappa Morya ,Pudchya Varshi Lavkar Ya ..this is what is chanted while we bid him adieu,meaning  "oh lord Ganesha,pls come back soon next year" .

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Keerai (greens) Kootu - vegan south Indian accompaniment

 Keerai is the Tamil name for Green Leafy vegetables in general . Spinach is known as palak keerai , fenugreek is known as Vendhiya Keerai , Amaranthus is known as Arai Keerai , Dill Leaves is known as Soi Keerai ,Drumstick leaves as Murunga keerai so on and so forth.

We all know how healthy and beneficial is the inclusion of greens in our daily diet . So pls do make it a point to include greens as a part of diet atleast once or twice a week  . Of course please exercise caution and consult your Doctor if greens need to be  avoided due to underlying medical conditions.

I am very fond of keerai sambar, keerai masiyal and keerai kootu in south indian cuisine whereas in North Indian cuisine my favorites are Dal Palak,Palak Paneer , Methi theplas, Palak Paratha which feature frequently on our meals regularly. 

Keerai kootu has been my childhood favorite and I would eat this almost everyday as a little girl . The mild sweetness from the cooked moong dal blends well with the coconut jeera paste and cooked palak and the final tempering of mustard in coconut oil simply elevates the flavor profile of the kootu.  You can pair it with some delicious sambar rice or mix this kootu with some steamed rice and ghee and enjoy as is.   You can use any variety of keerai for this kootu,but I personally love palak.  I don't like Methi in kootu as it imparts a slightly bitter taste to the kootu which puts me off.

The green Leafy vegetables need to be cleaned very well before using.  There may be a chance of lot of weeds or some rotten leaves hidden in the bunch . I am sharing a detailed video on how to clean the green Leafy vegetables at ease.  If the stems are tender,I chop them finely and use it too while making the kootu.

If you are a lover of exotic greens, then Baby Bokchoy and Shitaake stir fry by Preethi will be the best choice.  I was paired with Preethi for August's Theme of Leafy Greens theme suggested by Seema of Mildly Indian.

A simple lunch platter of keerai kootu, jeera pepper rasam and beetroot curry with fried papads. (Pic updated on Nov 5th 2024)

Preparation Time - 15 mins
Cooking Time - 20 mins
Serves - 2 to 3 

Complexity - easy

Ingredients 

2 small bunch spinach/palak 
1.5 cup cooked moong dhall
1/4 cup grated coconut 
1tsp jeera
1/2 tsp pepper
2 to 3 dry red chillies / 1 tsp red chilli powder 
2 tsp coconut oil
1 tsp mustard seeds 
1/2 tsp udad dhall
Pinch of asafoetida
Salt as needed 

Method 

• Clean and wash the spinach  bunch well . Finely chop the palak and cook it well . No need to pressure cook .you can cook it in regular open pot until the raw flavor is lost. Use a heavy bottomed pan always.
• Grind the coconut, jeera ,pepper, red chillies to a fine paste with sufficient water.
• Once the palak is cooked, add this coconut paste,bring it to a rolling boil and then add the cooked moong dhall .
• Ensure the cooking is on medium flame and you are stirring constantly to avoid burning . Moong dhall and coconut paste will stick to the pan very quickly.
• Once the kootu reaches a rolling boil,turn off and prepare a tempering of mustard, udad dhall and asafoetida in coconut oil and pour it over the kootu . Relish the kootu with rice and papads. 

Nei Payasam | Aravana Payasam

 Nei Payasam also known as Aravana Payasam is very popular as prasadam in Kerala Temples especially Bhagavathy (Devi) Temple and Ayyappa Temple . Sharkara Payasam ,Kadu Madhuram or just Aravanai are some other names for Nei Payasam.

Nei means ghee and payasam means kheer. This payasam gets it flavor and taste from just 3 ingredients; rice,ghee and jaggery. The payasam is either garnished with fried coconut bits or ghee fried cashews . A pinch of ginger powder at the end elevates the flavor profile manifold. 

Though we call this as Nei Payasam, the consistency of nei payasam isn't like the usual paysam (kheer). Consistency of nei payasam is gooey and thick similar to sakkarai pongal . 

Originally, Kerala Matta raw rice or red rice is used in the preparation of Nei Payasam,but if that us not available we can use any short grained rice, but a strict No to Basmati rice as it will alter the taste of Nei Payasam, because of the natural flavor that Basmati rice possesses

 In temples, nei payasam is made in huge bronze urulis and slow cooking method is followed. Ghee is poured at intervals until the ghee is completely absorbed into the rice and jaggery mixture.  Normally, dark colored jaggery is used for preparing nei payasam, hence the color will be dark and deep brown. 

Aravana / Nei Paysam shouldn't be confused with sakkarai pongal though they may sound similar. The quantity of ghee used in Nei payasam in more also there is no use of milk or lentils. Because the quantity of ghee is more ,we cannot eat this nei paysam like any other paysam for dessert . Just a small quantity can be savored and that itself will be very satiating and satisfying. 

Even to this day, Bhagavati Seva Pooja always has the offering of nei paysam and the same is distributed to all those partaking in the Pooja . 

I have very fond memories of enjoying piping hot Nei Payasam and crispy fried Medhu Vadai served as prasadam in leaf cups after Bhagavathy Seva Pooja.  The taste still lingers on my tongue and nothing can beat the taste and flavor of prasadam that is blessed with divine vibrations.

Holy month of Aashada or Aadi or Karikatam(July 15 to Aug 15 as per English calender) is known for Bhagavathy Seva ,many Brahmin families hailing from Kerala / Palakkad have the tradition of performing thus pooja at home on either Tuesdays or Fridays in this holy month .

So,whether or not you perform Bhagavthy Seva at home,you can always prepare Nei Payasam and offer as prasadam during auspicious pooja days or even on Tuesdays and Fridays during Aadi Maasam .

Preparation Time - 15 to 20 mins
Cooking Time - 45 mins
Complexity- medium 
Serves - 2 to 3

Ingredients 

3/4 cup raw rice (I have used Sona Masuri )
3/4 cup powdered organic jaggery 
1/2 cup ghee 
Few cashews 
Pinch of dry ginger powder 
Pinch of cardamom powder 

Method 

• Wash the rice well and pressure cook it with 3 cups of water and let the pressure release naturally. 
• The rice must be cooked well and soft but not mushy . With the back of ladle ,lightly mash the rice but don't make it mushy . 
• In a thick bottomed vessel , melt the jaggery with 1/2 cup water . We don't need any string consistency  just the jaggery needs to melt . Incase ,you see any impurities in the jaggery syrup,then filter it out and bring the syrup to a quick rolling boil.
• Slowly add the mashed and cooked rice and mix it well without any lumps .Gradually add the ghee in parts and keep stirring until all the ghee is well absorbed into the nei payasam and the paysam looks glossy and well done .
• If you are using coconut bits ,fry them in ghee until it turns golden brown and crisp ,likewise the same with cashewnuts as well.
• Add this to the nei payasam along with cardamom powder and ginger powder and mix it well .
• Offer it to the lord and distribute it among family and friends. 

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Maangai Sambar | Raw Mango Vegetable Sambar

 Raw mangoes mark the beginning of summer and the pickling season.  Apart from making pickles ,raw mangoes can be used in a variety of recipes in our day to day cooking.

The  sourness, tartness and a mild hint of sweetness adds up a lot of flavor profile to the recipe.  Earlier we had to wait for summer to get good Raw mangoes, but now with so much improvement in cold storage facilities, we do get good Raw mangoes all through the year .

The current situation in Indian markets,is the cost of tomatoes which are sky high and we have to use them sparingly . In these times,Raw mango sambar has come to my rescue. Raw mangoes are a perfect work around for tomatoes. 

Depending on the tartness/sourness in the raw mango we can adjust the usage of tamarind pulp.  Most of the times we don't need to use tamarind as the sourness from the mango balances the flavors well . 

I use some vegetables like pumpkin and capsicums in my sambar recipe because we like to have lots of veggies in the sambar . You can also use carrots ,drumsticks ,Brinjals as well in this same recipe.

Piping hot sambar mixed in rice with a dollop of ghee is just out of the world . Pair this sambar with a coconut based vegetable stir fry and serve along with some papads to enjoy a wonderful lunch experience. 

In our Facebook gourmet food group Shh Cooking Secretly!!! , we are sharing Mango based recipes for the month of June .

Anu Kollon who hosted the theme, suggested we use mango in any form, either raw or ripe in our recipe.   I have used raw mango as the star ingredient while my partner Narmadha has made Mango Popsicles using ripe mango . 

If you are looking to exploring some lipsmacking recipes using raw mango ,you must definitely check out my list below .

Maanga Pachidi (Mango relish)

Maanga Thokku ( spicy mango relish) 

Maavinkaai Chitranna ( Mango Rice)

Maanga  Thogayal (Chutney)

Maangai Pisaral (Instant mango pickle)

Aam Panna (refreshing Summer drink)

Preparation Time - 15 mins
Cooking Time - 20 to 25 mins
Complexity - Simple
Serves - 3 to 4

Ingredients 

100 gms pumpkin 

1 medium sized capsicum/green bell pepper 

1 medium sized raw mango 

3 tbsp sambar powder 

3/4 cup thoor dall /pigeon peas

Pinch of turmeric 

Salt as needed 

2 tsp oil

1/2 tsp mustard seeds 

Fresh curry leaves 

1/2 tsp jaggery powder 

Fresh corriander chopped

Pinch of asafoetida 

Method 

• Chop the capsicum,pumpkin and mango into medium sized cubes .
• Add 3/4 cup water ,Pinch of salt and cook the vegetables until they are well cooked. The vegetables must be firm ,yet well cooked . Donot keep stirring with the ladle,they will become mushy.
• Meanwhile ,wash the thoor dhall well and pressure cook it with turmeric for 4 to 5 whistles with sufficient water. Release the pressure naturally and mash it well using a whisk or hand blender . The dhall must be soft and mushy. 
• Once the vegetables are well cooked, add the sambar powder ,jaggery ,some more salt and bring it to a rolling boil. 
• Slowly add in the cooked thoor dhall, adjust the consistency of sambar by adding some water if needed and let it come to a boil . You can add some sambar powder if you feel the spice is less. 
• Prepare a tempering of mustard seeds,asafoetida and curry leaves in hot oil and pour it over the sambar .
• Garnish with fresh corriander and turn off the stove.

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Karpooravalli (Omavalli) neer mor / Indian Borage Buttermilk (Doddapathre neer majjige)

 Karpooravalli / Omavalli / Ajwain patha /Indian Borage - are you hearing these names for the first time ? 

Well, this is a very traditional and medicinal herb used in Indian Cooking especially in the South.  This herb belongs to the mint family, but has a pungent and strong flavor resembling that off Thyme /Ajwain/ Omam.

A perennial plant and can be grown easily at home without any effort . The leaves are used in herbal drinks to treat indigestion, cold ,cough and also to boost overall immunity. 

Due to the pungent taste and the anti microbial properties possessed by Karpooravalli it is very effective to treat sore throat and sinusitis .

Also a mild diuretic , it helps in flushing out the toxins from the body and maintains good kidney health ,there by managing the body metabolism. 

As a kid ,I remember my mom would make me chew a small leaf especially in monsoon to keep me away from seasonal flu and stomach issues due to weather change . It is always good to incorporate such healthy and natural food in our day to diet to keep us safe and healthy.

When I found some fresh karpooravalli, I was intrigued to try Preethi's recipe of making karpooravalli Buttermilk/Neer Mor using this magical herb.

Preethi has used dried powder form of karpooravalli while I have used fresh leaves since I had an access to these . My friend's mom has it growing on her home garden and aunty was kind enough to get me some fresh and tender leaves .

Summer ,winter or monsoon buttermilk is a part of daily diet in our home and I keep experimenting with different flavors . If you also like buttermilk in various taste then you must try some of it 

Pudina Chaas 

Neer Mor  - Ramanavmi Special 

Vazhaithandu Mor (banana stem) 

Masala Chaas 

Preparation Time - 5 mins
Cooking Time  - Nil
Complexity - Nil
Serves - 2 to 3

Ingredients 

2 to 3 fresh karpooravalli leaves
200ml thick yogurt
400ml water 
1/4 tsp finely chopped ginger
Salt to taste 
Pinch of kala namak (black salt)
Pinch of roasted jeera powder 

Method 

• In a small blender ,blend the ginger ,karpooravalli leaves with little salt into a coarse paste.
• Whisk the curd using an electric beater or manual whisk till it appears creamy.  
• Add the ground paste, salt , black salt ,jeera powder and chilled water and whisk it again until it appears nice and frothy. Adjust salt based on your need.
• Pour into glasses and enjoy with your meal or keep it refrigerated until your lunch time.

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