Avarakkai Kootu | Broad beans lentil curry

 Avarakkai kootu is a popular side dish from the Tambrahm cuisine made from just moong dhall (yellow split gram) , fresh coconut paste and a Sizzling tempering of mustard seeds ,curry leaves in coconut oil.

Avarakkai(tamil),Avrekkai(Kannada), chikkidkaay (Telugu) is a native Indian vegetable and used extensively across cuisines in India . In the Maharashtra and Gujarat it is called as Vaal papdi or papdi and Sem in Hindi .

Avrakkai is a diabetic friendly vegetable and also rich in protein, dietary fibre,vitamin A ,potassium and folates. Consuming avarekkai is a good source of plant protein and apt for vegetarians to meet their dietary requirements of protein intake. The fibre present in the Indian flat broad beans helps to manage cholesterol in the body.

Since, Avarekkai is a native vegetable, it is used during the Mahalaya Paksha , Amavasya cooking and also for cooking during Shraadh or Devasam. During Shraadh , Amavasai or Mahalaya paksha avrekkai is mostly used in the form of kootu but some families also make a simple stir fry known as Thenga pota curry . 

I shall share the recipe of the simple yet flavorful curry very soon. You may refer to Mildly Indian Seema's Kothavarangai Poriyal and in the same way you can make avarekkai poriyal .

Amavasya Lunch Menu

Avrekkai kootu can be mixed with rice or can also be served as an accompaniment to sambar ,vethakuzhambu, milagu kuzhambu along with some toasted papads and a simple paruppu Thogayal or pudina Thogayal. 

If making kootu to mix with rice, make it a little runny else we can have a thicker consistency. 

Avrakkai kootu is purely Saatvik and Vegan making it No Onion No garlic and Jain friendly .

You may also want to try some lip smacking healthy and delicious kootu recipes from my blog

Chou chou (Chayote) kadalai paruppu Kootu 

Cabbage Kootu 

Thiruvadhirai Kootu 

Poosanikkai (Ashgourd) Pulippu Kootu 

Vellarikaai(Cucumber) Kootu 

Keerai (Spinach) Kootu

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Preparation Time - 10 mins
Cooking Time - 25mins 
Complexity - Simple
Serves - 2 to 3

Ingredients 

150 gms Indian broad beans /avarekkai 
1 cup moong dhall
1/2 cup fresh grated coconut 
1 tsp jeera/cumin
8 to 10 pepper corns
2 dried red chillies 
Few curry leaves 
Pinch of turmeric 
Salt as needed 
1 tsp coconut oil
1/2 tsp mustard seeds 
Pinch of asafoetida 

Method 

• Wash the broad beans and trim the head and tail. Bundle them up and chop into medium cuts.
• Wash the moong dhall under running water 3 to 4 times.
• Add the washed moong dhall,chopped avrakkai ,turmeric , 2 cups water and pressure cook for 3 whistles. Let the pressure release naturally. 
• Grind the coconut, cumin,red chillies ,pepper with water to a fine paste .
• Once ,the pressure cools down,lightly mash and mix the lentil and add the ground coconut paste to this along with required amount of salt. 
• If too thick,add 1/4 cup water and bring it to a quick boil with occasional stirring. Coconut paste has a tendency to stick to the bottom and the kootu will get burnt. 
• Turn off the stove when the kootu thickens and the raw flavor from the coconut paste is gone.
• Prepare a tempering of mustard seeds,fresh curry leaves,asafoetida in hot coconut oil and pour it over the delicious kootu.
• Averakkai kootu is now ready to be served.

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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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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Tomato Rice | Thakaali Saadham - Quick one pot vegan recipe

 Thakali Saadham / Tomato Rice is a simple and delicious recipe from South India . It makes for a Quick fix lunch or dinner option and also apt to pack for lunch boxes . 

It is not a traditional recipe, hence each household may have different recipes to dish out this yummy Thakali saadham .

The main ingredient for this recipe are juicy and slightly tangy tomatoes for the extra punch. I use just basic spices and not much whole masalas/ garam masala . I like the rice to soak in the taste and flavor of tomatoes and chillies . 

If you like you may add some fried cashews or boiled peas while preparing the tomato rice . I add them depending on my family's request . 

My hubby loves to have his tomato rice with either Pattani (Peas) Masala or Potato Curry and some chilled raita/pachadi . Papads or fryums are an excellent addition as well . 

If packing for lunch , make sure you cool the rice completely and then pack it . If you pack it very hot ,there is a chance the rice may go bad especially in summer.  

I often make thakali saadham for dinner as it is a quick fix and I wont see fussy faces at home . As always, I realised that this delicious tomato rice wasn't on my blog and as a matter of coincidence our gourmet food group theme for this month was "cook what you like " .. Viola !! I got an opportunity to publish this recipe.  My partner Rafeeda has dished out a baked Pasta recipe and if you are a pasta lover, you must try it for sure .

Preparation Time- 10 mins
Cooking Time - 20 mins
Complexity - simple
Serves  - 2 to 3

Ingredients 

2 cups rice (Basmati / Sona Masuri / any short grained rice ) 
3 to 4 medium sized tomatoes 

1 onion chopped (optional) [skip for jain and no onions no garlic recipe ] 
3 green chillies slit 
Few curry leaves 
Fresh corriander 
1 tsp mustard seeds 
1 tsp channa dal 
1 tsp udad dhal 
2 tsp corriander powder 
1/2 tsp jeera powder 
1/2 tsp chilli powder 
Pinch of turmeric powder 
Salt as  needed
2 tbsp cooking oil 
Pinch of sugar 

Method 

• Wash the rice well and soak it for 10mins and then drain the water through a colander. 
• Chop the tomatoes into medium sized chunks and finely chop the green chillies .
• Heat the oil in a pressure cooker or pressure pan and crackle the mustard seeds followed by channa dal and udad dal until they turn crisp and golden brown . Saute onions if using until pick and translucent. 
• Fry the green chillies,  curry leaves . Keep the flame on low and add the chopped tomatoes and  spice powders (haldi, red chilli powder, jeera powder and corriander powder ).
• Saute the tomatoes well and sprinkle some water ..cook covered until the tomatoes turn mushy and soft . Continue cooking until the oil begins to separate.Add salt at this  stage along with some chopped corriander. 
• Add water and bring to a boil . If using basmati rice use 1.5 cups water for 1 cup rice and if using sona masuri rice use 2 cups water for 1 cup rice.
• Once the water begins to boil,add the drained rice,  Pinch of sugar and adjust salt if needed .
• Close the pressure cooker and cook on medium flame for 2 whistles.  Let the pressure release naturally. 
• Fluff it with a fork and add some ghee if not vegan and serve hot with raita ,papads and some gravy or curry . 

Milagu jeera Rasam / Pepper Cumin Rasam

 Jeera Milagu Rasam is a comforting meal which is a soothing Indian style soup flavored with fresh ground pepper and cumin enhanced with the aroma of fresh curry leaves and ghee tempering.

There are many recipes with mild variations to make this aromatic and tasty milagu jeera Rasam, but today I shall share with you my amma's recipe which has been my childhood favorite. 

Growing up, I used to come down with cold and cough with every single weather change and this yummy rasam mixed with soft rice and ghee used to be a staple . It used to be so soothing and calming to the sore throat and would also give the dull taste buds a quick rejuvenation. 

Even to this day,I make jeera milagu rasam (saathamudhu) when even one person in the family is under the weather. 

Having said that , the last couple of days one after another,  people at home are coming down with sore throat , cold ,cough due to the sudden change in weather in my city. Jeera milagu rasam has been on the menu ever since and hubby loves to sip on hot rasam with fresh ghee  tempering which smells of fried asafoetida and crackled jeera . 

To make jeera milagu rasam, we donot use the regular rasam powder instead we make a fresh spice mix by roasting pepper corns , jeera ,red chilly and pigeon peas (thoor dhall). 

I use tomato as well as tamarind in this recipe, but you can skip the tomatoes and make it just with tamarind and spice mix .

Preparation Time - 5 mins
Cooking Time - 15 mins
Complexity - simple 
Serves - 2 to 3

Ingredients 

For the spice mix

1.5 tsp pepper corns /milagu
1 tsp cumin /jeera
1/2 tsp thoor dhall
2 dry red chillies
Pinch of asafoetida 

For the rasam

1 medium sized tomato
Small lemon sized tamarind 
3 cups water 
Salt as needed 

Tempering 

2 tsp ghee  (use cooking oil for Vegan version) 
1/4 tsp jeera
1/4 tsp mustard 
1/2 tsp pepper powder 
Pinch of asafoetida /hing
Fresh curry leaves and corriander 

Method 

• Dry roast the ingredients mentioned under the spice mix and blend it to a fine powder . Set aside . 
• Blanch the tomatoes along with the tamarind for 5 to 6 mins .
• Once it cools down, squeeze out the puree from the tamarind and tomato.  Pass it through a sieve and collect it in a thick bottom vessel.
• Add 2 cups of water to the tamarind tomato puree with some salt and boil it till the raw flavor of tamarind is lost. This will take about 8 to 10 mins.
• Make a paste of the spice mix with little water and add this to the boiling tamarind water and cook on low flame till you see the rasam frothing . Turn it off at this stage and garnish with fresh corriander leaves. 
• Heat ghee in a pan and splutter the mustard seeds, followed by jeera and curry leaves.  Turn off the stove , add asafoetida and pepper powder .pour this tempering over the rasam.
• Sip on the hot rasam as is or mix it with steamed rice and enjoy with some roasted papads and simple potato stir fry /urulai kaara curry.

Some more rasam varieties to enjoy 

Lemon Rasam

Tomato Rasam

Kalyana Rasam

Mor Rasam 

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Parangikkai Vathakuzhambu - Tambrahm Special (Vegan)

Pumpkin is a versatile vegetable and is widely used in the Indian cuisine .Various names of pumpkin in different languages, Parangikkai /Thadiyangai (Tamil) , Mathan (Malayalam) , Kaddhu (Hindi) , Laal Bhopla (Marathi) , Sihi Kumbalkkai (kannada) ,Kumdo /Kumro (Bengali) and so on.

In India, pumpkins are available through the year unlike the western world wherein it is a Fall produce and available only during Autumn .

Having said that, in India we use pumpkin a lot across the length and breadth of various cuisines from Kashmir to Kanyakumari and Gujarat to Assam . 

Parangikkai Vethakuzhambu is a classic recipe from Tambrahm kitchen and makes for a yummy main course . Vathakuzhambu is a tamarind based gravy without the lentils and is paired with rice and a simple vegetable stir fry or keerai  masiyal.

"Vathakuzhambum Sutta appalam um" is an eternal favorite combination in most households and our home is not an exception either .Certain terminologies lose the charm when translated, but for the ease of my readers let me translate it .. the term means Vathakuzhambu and roasted papad is the best combination when  served hot .

Vethakuzhambu has a good shelf life and can stay well upto 4 or 5 days when refrigerated provided your family doesn't polish off this yumm gravy.  Vathakuzhambu certainly tickles and rejuvenates our taste buds and appetite especially after heavy festive indulgence or even post traveling. 

I have quite a few variants of Vethakuzhambu and tamarind based gravy which I am linking below for your easy reference 

Appalam Vethakuzhambu 

Kondakadalai (chick peas) Vethakuzhambu 

Karvepillai (curry leaves) kuzhambu 

Milagu (pepper) Kuzhambu 

Vendhiya (fenugreek) kuzhambu 

Verkadalai (peanuts) Vethakuzhambu 

Preparation Time 10 mins
Cooking Time - 30 mins
Complexity- simple
Serves - 2 to 3

Ingredients 

1.5 cups chopped pumpkin 
Small lemon sized tamarind soaked in hot water 
1.5 tbsp sambar powder 
1tsp thoor dhall
1/2 tsp mustard 
1 tbsp oil
1 tsp sesame oil /til oil
Salt as needed 
Few curry leaves 
Chopped corriander 
Pinch of asafoetida 

Method 

• Extract the puree from the soaked tamarind, strain it.Add 1 cup water to it and set aside.
• Heat oil in a thick bottomed kadai and splutter the mustard seeds followed by curry leaves, corriander, thoor dhall and asafoetida. 
• Saute the chopped pumpkin cubes with sambar powder and add 1/2 cup water .let the pumpkin cook well .It should be well cooked, but firm at the same time 
• Add the tamarind extract, required salt and let it boil well and the raw flavor of tamarind is lost .Continue to simmer the vathakuzhambu until it reduces and becomes slightly thick in consistency like tomato puree. The kuzhambu shouldn't be very runny. 
• Turn off the stove and drizzle the sesame oil all over and a delicious Vethakuzhambu is ready to be enjoyed .

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Carrot Rice - Quick lunch box recipe (Vegan & GF)

Carrot rice is a very healthy and delicious flavored rice and perfect for carrying as a lunch option for kids as well as adults.  This rice is mildly spiced and also there is a subtle hint of sweetness from the grated carrots . We can also add cashews, groundnuts, peas or boiled sweet corn while preparing the carrot masala making it all the more tasty ,healthy and delicious. 

Carrot rice is very simple to make and gets done in less than 15 mins if we have cooked rice ready on hand . If you have to pack an early lunch, you can precook the rice previous night, prepare the carrot masala and in the morning and just mix it with rice ,viola you are lunch box is ready in a jiffy! 

Serve it with some papads and flavored dahi seasoned with some roasted jeera powder or even goes well even with Boondi Raita . To make it even more sumptuous,  you can pack some carrot fries too. (recipe courtesy- Magical Ingredients by Radha R ) 

Have you tried the delicious  

Carrot Pumpkin Soup 

Carrot Kheer (Payasam) 

Evergreen Gajar Halwa

Carrot Sambol   (Srilankan Vegan Salad)

Carrot Koshimbir  from my blog ?? 

Preparation Time - 10 mins
Cooking Time - 15 mins
Complexity - Simple 
Serves - 2 to 3

Ingredients 

1.5 cups cooked rice. 
2.5 cups grated carrots 
Handful of boiled sweet corn
Handful of green peas 
2 tbsp groundnuts 
few curry leaves 

1-2 dry red chillies 
1 tsp mustard seeds
2 tbsp vangi Baath masala 
1 tsp turmeric powder 
1/2 tsp red chilli powder

1/2 tsp rasam powder
4 tbsp oil 
Salt as needed 

Method

• Heat the oil in a thick bottomed pan fry the ground nuts followed  by  mustard seeds ,curry leaves , red chillies and asafoetida. 
• Add the grated carrots ,turmeric powder , red chilli powder and saute it  nicely.  Sprinkle some water and cook covered for 2 mins on medium flame. 
• Open after 2 mins ,the carrots would have become soft and semi cooked,at this stage add the rasam powder, vangi Baath powder ,salt and mix well . Continue closed cooking for another 2 mins.
• Open the lid ,add the boiled corn , peas and mix it nicely.  By now the carrots would have cooked well and become soft.  The masala for the Rice is ready now . 
• Add the cooked rice and carefully mix it with the carrot masala taking care not to break the rice..adjust salt if needed at this stage . Keep the rice covered for 5 to 10 mins for the flavors to steep in well with the rice .you can also add some roasted cashews just before serving. 
• Serve with chilled dahi and papads .

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Coconut Veg Pulao | Coconut Pulav - Pressure cooker method

 Anyone who follows my blog regularly will for sure know my love for pulaos and the many variations I have tried and posted on my blog .

You all may laugh if I say , I prefer pulao over biryani . I feel pulao is mildly spiced and does not have over powering spices and flavors as is the case with Biryani. I always prefer mild seasoning and spices as part of my meal and that is what suits my palate too .

Today's coconut veg pulao was my mom's speciality and she would make it quite frequently at home . The addition of coconut paste with corriander, mint and few other spices adds a natural creamy and sweet taste to the pulao.  Adding veggies and corn makes it a full meal and can be easily packed for lunch or pot lucks . 

This coconut veg pulao comes handy and is sumptuous to make a full meal by itself on  days when  you are pressed for time and unable to prepare a full fledged meal . I normally pair it with some Ginger Raita or Boondi Raita and some chips for the crunchy element.  

This coconut veg pulao is saatvik which means Onion and Garlic are not used in the recipe ,hence this can be prepared and served on festive days too .

This month we are exploring varities of Biryanis and Pulaos suggested by Swaty in our food group "Shhh cooking secretly challenge" . Swaty has an amazing collection of Pulaos on her blog and this Jodhpuri Pulao in particular has drawn my attention to bookmarking it to make it soon.

I was paired with the talented and super cool Shobha aunty of Shoba's food Maaza for this month theme and we exchanged our secret ingredients and came up with exotic recipes. My secret ingredients to aunty were green chillies and Biryani Masala while she gave me fresh coconut and ghee.

Aunty has prepared a yummy Chole Pulao from Sindhi Cuisine which is so  very inviting and I am waiting to try it soon.

Some more Pulao varieties on my blog for you all to try 

Moti Pulao

Masala Peas Pulao

Chutney Pulao

Aloo Mutter Pulao 

Rajma Pulao

Channa Pulao

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

Ingredients

Assorted Vegetables chopped in to small cubes ( beans , carrot, fresh corn, peas )
2 cups rice
2 tbsp oil
2 tbsp ghee
fresh corriander for garnish
handful of cashewnuts
salt as needed
pinch of sugar

2 tsp lime juice
2 tsp biryani / pulao masala

whole spices  

small stick Cinnamon,

2 cardamoms

1 tsp jeera 

3 cloves

2 bay leaves

To grind

1/2 cup fresh grated coconut
2 green chillies
few mint leaves
handful fresh corriander
small piece of ginger
1/4 tsp saunf/fennel seeds

** skip carrot and ginger for Jain version

**skip ghee for vegan version

Method

• Wash the rice and soak it for 10 mins in water and then drain it through a colander and keep aside.
• Take all the ingredients mentioned under the To Grind section and grind to a fine paste with sufficient water.
• In a pressure pan or pressure cooker, heat the oil and ghee and splutter all the whole spices one by one on very low flame until you get a fragrant aroma.
• Saute all the chopped veggies with a little salt , turmeric and then add the ground coconut paste with 1/2 cup water along with the biryani masala and let the masala cook for 3 to 4 mins.
• Depending on the variety of rice you have taken add the water ( If basmati then for 1 cup rice add 1.5 cups water) . I used 4.5 cups water for the quantity of rice I took . I used thin grained Sona Masuri rice for making the Pulao.
• Let the water boil nicely , adjust salt and spices at this stage. Add the drained rice to this boiling water with pinch of sugar and 2 tsp lime juice ,mix well and pressure cook for 2 whistles on medium flame.
• Let the pressure release naturally . Open the lid and fluff the rice with fork taking care not to break the rice .
• Garnish with fresh corriander and roasted cashew nuts just before serving.

Pavakkai Pitlai | Paakarkai Pitla | Bittergourd Pitla

 Paavakkai Pitlai / Pitla is one of the unique and traditional recipes from the kitchens of Tamil Nadu. As close as it may resemble a Sambar , it is totally different in terms of taste and flavor . This recipe is very common and also a rustic recipe from the Tamil Brahmin cuisine.

Pitlai is invariably made with either Bittergourd (Pavakkai) or Brinjal (katthirikkai) . Boiled chickpeas or groundnuts are mostly added to the pitlai to give the extra crunch . In today's recipe i have added boiled brown chickpeas.

Till now I haven't heard or seen any other vegetables going into the making of Pitlai . Since its an age old traditional recipe,I think most people want to  stick to the ancestral recipe and follow to the "T" to relish and savor the actual flavors .

A freshly roasted and ground spice mix is prepared to add to the Pitlai and the amount of tamarind and boiled paruppu /dhall that is used is also less as compared to what goes into a sambar making it taste different from the regular sambar .

Bittergourd and me have always been in a love hate relationship and hence it doesn't feature much in my kitchen except for Bittergourd Chips and Bittergourd (Haagalkai) Gojju. V loves Paavakkai Pitla a lot and was constantly asking me to prepare it and I had been turning a deaf ear for a long time but one fine day he got me some fresh tender bitter gourd and said "Pls make " and no more could I resist and immediately went ahead and we all enjoyed it for our lunch with some hot rice ,ghee and deep fried Pappads/Appalam.

Linking this recipe to our Food group Shhhh Cooking Secretly challenge where in we fellow bloggers are paired up and exchange 2 ingredients secretly and the others play the guessing game !! 

This month's hostess is Seema an avid blogger at The Mildly Indian who suggested that the star of the recipe be a Bitter ingredient. Seema has a wonderful recipe for Pavakkai Bhajji (Bittergourd Fritters) which will make Bittergourd haters also start loving this vegetable. 

 I was paired with my cousin Kalyani of Sizzling Tastebuds for this month .  Coconut and udad dhall were my secret ingredients while atta/whole wheat flour and ginger were hers with which she has dished out healthy Methi Muthias .

Preparation Time - 20 mins
Soaking Time - 8 hrs
Cooking Time - 20 mins
Serves - 3 to 4 
Complexity - Medium 

Ingredients 

1/4 brown chickpeas  or  white chickpeas 

2 medium sized Bittergourd/pavakkai/karela

1/4 cup thick tamarind extract

1/2 boiled and mashed thoor dhall /pigeon peas 

Or 1/2 cup boiled and mashed moong dhall (To be used on Amavasya/Pitrupaksha/ Shraadh ceremony days)

1/4 cup fresh grated  coconut  / frozen coconut at room temperature 

2 tsp oil 

1/4 tsp mustard seeds

To roast and grind 

3 tsp udad dhall

3 tsp channa dhall  (skip for Amavasya/Pitru paksha )

2 tsp dhaniya/corriander seeds

5-6 dry red chillies 

1/4 tsp methi /fenugreek seeds

Few curry leaves 

Pinch of asafoetida 

Method 

Preparation of Fresh Spice Mix 

• In a pan heat 1/2 tsp oil and roast the dhalls till they turn crisp ,followed by the curry leaves,methi seeds,red chillies and corriander seeds . Let it cool
• Add asafoetida and coarsely powder the ground spices . Keep aside 2 tsp of this dry spice  powder to be added to the pitlai for extra flavor in the end.
• Add the fresh coconut, little water and grind to a smooth paste. 

Preparation of Paavakkai Pitlai

• Pressure cook the soaked chick peas with enough salt and water and keep it ready .
• Chop the head and tail of the Bittergourd,  slit it vertically and de seed. Cut them into medium sized pieces and boil it in salt and turmeric water until 1/2 done . Alternatively you can pressure cook the Bittergourd for just 1 whistle.
• Add 1 cup water to the tamarind extract plus the cooked Bittergourd and chick peas and bring to a rolling boil until the raw flavor of tamarind is lost . 
• Add the ground masala paste and cooked dhall/lentils to this tamarind mixture and boil it till all the flavors blend in well and there is no raw flavor of coconut or the dhall. Adjust water if you find the pitlai too thick else there is every chance the masala might stick to the base of the vessel and burn .
• A spoon of jaggery may also be added which will enhance the taste of the pitlai further 
• Turn off the stove , add in the reserved dry masala powder to this pitlai and pour a fresh hot seasoning of mustard seeds and asafoetida. (Skip asafoetida for a gluten free version)

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Mix Vegetable Rice - Kannu Pongal special (Vegan,GF& Saatvik)

 We are always on the look out for quick lunch box recipes which are filling at the same time healthy and nutritious. My to go choice for such quick recipes is always some variety of mixed rice like pulao ,biryanis or south indian style variety rice .

As much Pulaos and Biryanis are sought after delicacies in North Indian Cuisine, South Indian cuisine has a variety of flavored rice known as Chitrannam / Chitranna / Kalandha Saadham .

If you have been following my blog regularly you would have observed I have posted most of the traditional south Indian variety rice recipes which are very popular and a must have on special occasions.  

Festivals like Aadi Perukku and Kannu Pongal are days when we prepare an elaborate spread of variety rice .For these festivals minimum of 3 variety rice is prepared and max is about 7 or 9 varieties. 

Both these festivals are a way of expressing our gratitude to The Nature for having bestowed us with abundant natural resources which helps in fetching a good yield of crops year on year .

Kaanum Pongal / Kannu Pongal is celebrated on the day after Pongal/ Sankranti where the cattle is worshipped and farmers pay their respects.  The family then  rejoices this day with friends and relatives and they share the delicacies prepared in each home. 

Also,during Navaratri ,each day a special chitrannam is prepared as Prasad for Devi Maa.

If you haven't checked on these recipes , do click the links below and try them the next time you are pressed for choices 😉 

• Lemon Rice | Ellumcha Pazha Saadham 
• Coconut Rice | Thengaai Saadham
• Puliyogre | Tamarind Rice 
• Ellu Saadham | Sesame Rice 
• Karvepillai Saadham | Curry leaves Rice
• Iyengar Spl Kadhamba Saadham | Mix veg Sambar Rice 
• Maavinkaai Chitranna | Raw Mango Rice 
• Thayir Saadham/ Dhaddhiyodhanam| Curd Rice
• Lemon Capsicum Rice 
• Capsicum Rice | Capsicum Baath 
• Kalkandu Saadham | Sugar candy rice 
• Sakkarai Pongal | Jaggery Rice 

This Monday is the 281st week in our FMBH group and Narmadha is the hostess. She suggested we share variety rice dishes which are the speciality of any region barring Pulaos and Biryanis as they are a wide range by themselves.  Narmadha's Srilankan Pol Roti (Coconut Roti) is very interesting and something very unique which I would like to try .

Today's recipe of mix vegetable rice is very simple yet flavorful at the same time .There are no spl fancy spice mixes needed just the usual ones we have in our kitchen shelves . I personally love this rice very much because it is loaded with vegetables and can be paired with some chilled curd and chips . A simple cucumber raita is also a good combination for this mix veg rice. If you follow Vegan diet ,you can pair this with some simple Dal tadka or Rajma Masala.

Donot forget to pin this recipe 

Preparation Time - 10 mins
Cooking Time - 20 mins
Complexity - Simple 
Serves - 2 to 3 

Ingredients 

2 cups cooked rice 
1 -2 medium sized potato
2 medium carrots
8 to 10 fresh French beans
1/2 cup fresh or frozen peas 

2tbsp cooking oil

2 tsp mustard seeds
Salt as needed 
2 tsp sambar powder
1 tsp dhaniya powder 
1/2 tsp haldi 
1/2 tsp red chilli powder 
Fresh corriander finely chopped
Few curry leaves 
1 tsp sugar 
1 tsp tamarind extract 
Pinch of asafoetida (skip for GF) 

Method 

• The rice must be well cooked at the same time fluffy and separate. Spread the rice of a wide plate and allow it cool completely before you mix it .
• Chop all the vegetables into small cubes and keep aside 
• In a wide pan , heat the oil and splutter mustard seeds and asafoetida followed by curry leaves.
• Add the vegetables, salt , haldi and red chilli powder and stir it well . Sprinkle some water and cook covered with occasional stirring . 
• Once the veggies are half cooked add the dhaniya powder , sambar powder ,fresh corriander leaves ,sprinkle some more water and continue cooking covered. 
• After a while you can see the vegetables are well cooked .Adjust salt at this stage ,add the tamarind extract and sugar and continue to cook covered for another 2 or 3 mins until you see the vegetables releasing oil and water on its own from the sides .
• Turn off the stove, add the cooked rice to this vegetable mixture , spread some oil and mix it carefully without breaking the rice.  
• Donot over mix else they will turn mushy . Carefully mix the rice with the vegetable mixture so that the vegetable mixture gets evenly coated and mixed with the rice. 
• Let it sit for 20 mins before you serve. This well help the rice absorb all the flavors nicely .
• Warm it up a bit just before serving. Tasty and healthy vegetable rice is ready .
• You can fry some peanuts or cashewnuts and garnish it just before serving . 

Baby Potato Roast- Vegan & GF

There will hardly be anyone who doesn't like potatoes.  Potatoes have something in them that attracts everyone right from children to adults. 

  A simple home style delicious baby potatoes stir fry sauteed on slow flame with basic spices . The baby potatoes are pressure cooked first and then further sauteed with basic spices until they turn crisp.

Today's recipe is a common feature in my kitchen and as always these every day recipes never made it to the blog, so I decided to share this today .  If you are a beginner in cooking or a bachelor who wants to have home food , this is a very simple and hassle free recipe . You just need red chilli powder, turmeric , salt and oil . No fancy spices or masalas are used. 

This baby potato roast is a perfect accompaniment with dal fry , gujarati kadhi ,simple tomato rasam or the ever green curd rice.  This afternoon we relished this with kadhi and roasted papads .

Preparation time - 30 mins

Cooking Time - 15 mins

Complexity - simple

Serves - 3 to 4

Ingredients 

500gms baby potatoes 
2 tsp red chilli powder 
1/2 tsp turmeric powder 
1 tbsp oil
Salt as needed
Pinch of asafoetida (skip for GF)
1/2 tsp mustard seeds

Method 

• Wash and clean the baby potatoes under running water till all the mud is washed off .
• In a pressure cooker , take sufficient water such that all the potatoes are immersed well and pressure cook on high flame for 2 whistles.  Let the pressure release normally.
• Drain the water from the potatoes and run it under cold water . This will stop the potatoes from getting cooked further due to the heat. We need well cooked but firm potatoes not mushy ones .
• Slowly peel the skin and cut them into half and keep aside . You can use them as whole potatoes, but when cut into half the marinade will get absorbed nicely into the potatoes. 

• In a wide mixing bowl , add the chilli powder , turmeric,salt and asafoetida and make a thick paste by adding water.  To this add the cut baby potatoes and coat it well with the masala paste.  Use your hands to coat the masala . Using and fork or spoon can break the potatoes.  Do it very gently.  Keep these coated potatoes in the fridge for 10 to 15 mins .
• Heat oil in a kadai or non stick pan and temper the mustard seeds , add the marinated potatoes and toss them gently and cook on low flame till they turn crispy . Keep tossing occasionally to prevent burning of potatoes.  
• Serve hot with rice and dhall or whatever is your preference. 

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Potato Capsicum Sambar | Urulai Kudamilagai Sambar

We love sambar in our family and I make different varities of sambar as part of my daily menu . 

Potato and capsicum are an eternal match made in heaven and when we use this combination in any recipe, it is always the show stopper . Aloo Simla Mirchi sabji is another favorite at home and we love it with piping hot dhall and rotis. Likewise , Potato capsicum sambar is one that I make very frequently.  The distinct flavor of  the capsicum lends a very nice aroma to the sambar when simmered in tamarind extract and freshly ground sambar powder .

Traditionally sambar used to be prepared using native vegetables like various tubers ,brinjal, flat beans,and gourds like snake gourd, ash gourd etc since other vegetables were not so easily available. But now a days, as there is easy reach to all sorts of vegetables, we can use variety of vegetables and prepare sambar .  

I have heard and seen many of my friends make sambar with zuchiini, cauliflower,broccoli. If you are someone who loves to experiment with flavors you may also try ,but I prefer to stick to regular and local Vegetables. 

We love Drumstick Sambar , okra (lady's finger) sambar , Keerai  (Greens) Sambar a lot though I also make sambar with other vegetables like ashgourd , pumpkin , chayote (chou chou) , beans ,carrot  as well. 

Piping hot sambar, rice and ghee accompanied with some fried papad , a mildly spiced coconut based curry and some South Indian style raita is the perfect combination and wholesome meal . We relished this sambar with Tomato Pachadi and Carrot Chow Chow curry today.

This is the 273rd week in our FMBH and it was my turn to suggest the theme . While I was thinking of what to suggest, it struck to me why not share our family's favorite recipe even if it is a simple one.  End of the day we cook for our family and enjoy the satisfied look on their faces when they relish a meal cooked by us . The joy doubles up when there is a repeat request for the same recipe. 

So ,stay tuned my dear friends for a family special culinary journey from our blogger friends . 

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Preparation Time - 30 mins

Cooking time - 20 mins

Complexity- simple 

Serves - 2 to 3 

Ingredients 

3 medium sized potatoes 

1 medium capsicum /green bell pepper 

3 tablespoon sambar powder 

1/2 cup thoor dhall/pigeon peas /thuvaram paruppu

3 to 4 tbsp fresh grated coconut 

1/4  tsp turmeric powder 

1 cup tamarind extract 

Salt as needed 

Few curry leaves 

Fresh corriander chopped 

2 tsp oil 

1 tsp mustard seeds

Pinch of asafoetida (skip for GF)

Method 

Sambar powder recipe click here 

• Grind the coconut and sambar powder using some water to a fine paste. 
• Wash the thoor dhall until it is clear of any dust and pressure cook it with a little turmeric and sufficient water until soft and mushy. 
• Peel the potatoes, wash them clean and cut them into big cubes.  De seed the capsicum and cut them also in to big pieces .
• Soak lemon sized tamarind in hot water and extract the juice from it.  If it is very thick add some water to it and keep ready in a heavy bottom deep vessel.
• In a pan , heat 1 tsp oil , splutter 1/4 tsp mustard and saute the potatoes and capsicum for a few mins in the tempering.  This step ensures that the veggies don't become too soft in the sambar .
• Add the sauteed veggies to the tamarind extract with some salt and boil until the raw flavor of tamarind is lost and the potatoes are 3/4th cooked.
• Add the ground coconut paste , mix it well and let it come to a rolling boil before adding the cooked thoor dhall.
• After adding the thoor dhall , adjust salt and water if needed . At this stage you can add some sambar powder if you want your sambar to be a little spicy .
• Let the sambar boil well for 3 to 4 mins . Turn it off a pour a fresh tempering of mustard in hot oil over the sambar and garnish with fresh curry leaves and corriander .
• Immediately cover it with a lid for the flavor of tempered mustard seeds and asafoetida get infused into the sambar .

Tips 

• If you don't follow vegan diet , add a tsp of fresh ghee in the end after preparing the tempering. 
• Skip the asafoetida for gluten free cooking. 
• Add a spoonful of jaggery when the sambar is boiling.  It further enhances the taste of the sambar .
• Mash the cooked dhall nicely and then add it to the sambar ,this way the dhall and the ground spice paste will mix well and give a smooth texture to the sambar.

Pair this lipsmacking sambar with a mildly spiced Chou Chou carrot curry and enjoy your meal .

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