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.

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. 

Vegetable Molagootal - Vegan vegetable curry (Palakkad Cuisine)

 Molagootal is an authentic and traditional recipe from Palakkad cuisine.  There is a slight difference in the kootu  and molagootal  though it might look the same .

In Tamil "Molagu" means "Black pepper " while in Malayalam or Palakkad Lingo "Molaku/Molagu" means " dry red chillies" . So initially I thought Molagootal or Milagutal has pepper ,going by the name but I was mistaken.  I have some lovely friends of Palakkad origin who cleared this air for me .  Today's recipe of mix veg molagootal was shared with me by Chandra aunty who I befriended through a food group on social media .

Palakkad / Palghat - some facts 

• For the uninformed, Palakkad or Palghat is a city in the southern state of Kerala . Like any other city in Kerala , Palakkad also has lot of temples , scenic surroundings , rivers and is a quaint and peaceful town.
• Palakkad has close proximity to the city of Coimbatore in Tamil Nadu , hence Tamil and Malayalam are widely spoken by the natives of Palakkad . 
• Palakkad Junction is the nearest railway station.  Formerly it was known as Olavakkode Junction . This city is well connected by roadways and railways .

Palakkad Iyers / Kerala Iyers - who are they? 

• Generations ago, many Tamil Brahmins migrated to this beautiful place and their traditions and culture reflect a fusion of both Tamil Nadu and Kerala influence. 
•  The Tamil Brahmins who hail from Palakkad are called as Palakkad Iyers or Kerala Iyers and have a distinct dialect of Tamil which is again a mix of Malayalam and Tamil . Colloquialy it is called as Palakkad Tamizh .
• Most often the Brahmins would settle around a particular temple and their daily schedule would involve activities related to temple, special poojas , veda patshalas and various other rituals. This establishment is commonly called as "Agraharam". 
• Each Agraharam would be identified based on a temple around which it is established.  For example the establishment around a Ganapathy temple would be known as Ganapathy Agraharam and over time the families living there would be identified by that Agraharam name.
• Today we can find Palakkad Iyers all over the world and they have marked their presence in almost every field .
• They are very soft spoken and good natured .
• Notable personalities like Shankar Mahadevan - the ace singer , Vidya Balan - the Bollywood Diva have their ancestral roots in Palakkad. 

What is Palakkad Cuisine?

• Traditionally Palakkad cuisine makes use of native vegetables like ashgourd, red pumpkin, raw banana , tubers like yam , taro root , sweet potato etc  . The basic flavor is not very spicy or pungent . It is mild and suitable to all .
• Fresh Coconut, dry red chillies , udad dhall (black gram), pepper , ginger , green chillies , cumin and curry leaves are widely used as part of spices and spice paste/mixes.
• Jackfruit, mangoes , Nendran Banana are the most sought after fruits and used in a variety of sweets and pradhaman (kheer).
• Molagooshyam , Molagootal, Puli Inji , Aviyal,Chakka Pradhaman , Paal Payasam , Mezhukkuveratti , Thoran , Masiyal are some popular items from Palakkad cuisine.

This is the 268th week in our Foodie Monday Bloghop and Narmadha of Nam's Corner suggested we share recipes with Coconut .

As we all know in Kerala and other coastal regions of India , coconut and coconut oil is used in plenty as we can find Coconuts in abundance in and around any coastal region .  I am going to try her simple recipe of "Dal Moth Mixture" this time for Diwali . 

You can never separate a South Indian and coconut as they are both made for each other . We use coconut in almost every single recipe in some way or the other . 

Coconut tree is known as the Kalpavriksha . 

Kalpavriksha means a tree where every single part of the tree is useful in one way or the other.

•  The coconut water from the tender coconut is very healthy and delicious. A very good source of rehydration for our body.
• When tender coconut is let to dry it is becomes  Nariyal / Copra and is used in cooking and also to extract coconut oil
• The coconut husk, called coir, is used for rope making.
• Coconut leaves are used in making fans , make shift roofs , mats etc 
• Midrib of the tree when dried is used for making boats and decorative pieces too.
• Even the dried coconut shells are used as a source of fuel along with wood and logs to fire up traditional stoves in villages.

Now let us head to this very simple but tasty recipe of mix vegetable molagootal.

Preparation Time - 15 mins

Cooking Time - 30 mins

Complexity - Simple

Serves - 3 to 4

Recipe courtesy  - Mrs Chandra Muthukrishnan 

Ingredients 

To grind 

8 to 10 tbsp fresh grated coconut 

3 to 4 dry red chillies 

2 tsp jeera /cumin seeds 

For the molagootal 

2 cups chopped mix vegetables  (beans, carrots, white pumpkin , peas , potato)

1/4 cup thoor dhall/ pigeon peas 

1/4 cup moong dhall/split peas 

Pinch of turmeric

Fresh curry leaves 

2 tsp coconut oil

1 tsp mustard seeds 

1 tsp udad dhall 

Salt as needed

Pinch of asafoetida 

Method 

• Wash both the dhalls and pressure cook with turmeric until soft and mushy. 
• Grind the coconut, red chillies , cumin with water to a fine paste. 
• Boil the chopped vegetables with little salt until they are 3/4th done.
• Add in the ground masala paste and stir well . Cook until the raw flavor of coconut and red chilies is lost . Adjust water so that the mixture doesn't stick to the bottom and burn .
• Stir in the cooked dhall and mix it well until it reaches a rolling boil and then turn it off.
• Prepare a tempering of mustard seeds , udad dhall , curry leaves and asafoetida in hot coconut oil and pour it over the molagootal.
• Serve it hot with rice and puli inji or any raita . 

Some delicious sweets using Coconut that you may want to try for the upcoming Navratri festival 

Traditional Thenga Burfi (coconut barfi)

Coffee Flavored Coconut Barfi

Oats Coconut Ladoo 

Seeyam / Chitthunde/ Boorelu 

Coconut Dryfruit Payasam

Vendakkai Podi Potta Sambar | Lady's finger Sambar - Vegan & Coconut free

 Moment we say Sambar ,many people think and see it only as an accompaniment for idlis  ,vadas, dosas etc . Undoubtedly it is that but there is a lot more to it. 

In a South Indian household, Sambar is a staple menu and a perfect accompaniment with steaming hot rice . Though we make various types of gravy or curry like kootu , morekuzhambu , vethakolambu etc as a part of our daily menu , Sambar will definitely feature atleast 2 to 3 times a week or at times daily in many homes .

There are so many variations in way Sambar is prepared even though the basic ingredients remain the same .  Each family has an heirloom recipe for making the Sambar powder which forms the heart and soul of the dish .

In our home we make Sambar in 2 ways viz;

1. by grinding coconut with freshly made sambar masala which is also called as "Araichu Vitta Sambar " where "Araichu Vitta" means "using freshly ground coconut masala" 
2. by just using the sambar masala without any coconut and this is called "Podi Potta Sambar" which translates to "Sambar prepared using Sambar Masala" 

Today we shall see how to prepare lip smacking Podi Potta Sambar using Bhindi / lady's finger . You can use store bought sambar masala or quickly prepare it at home.  Check my video link below to prepare Sambar powder in less than 3 mins 

Preparation Time - 15 mins
Cooking Time - 30 mins
Serves - 3 to 4
Complexity - Medium   

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Ingredients 

3 tbsp sambar powder

10 to 12 bhindi/okra/lady finger 

1 medium tomato 

Medium lemon sized tamarind soaked in hot water 

3/4th cup thoor dhall (1 cup = 200ml )

Pinch of turmeric/haldi

Salt as needed

2 tsp oil

1 tsp mustard seeds 

Pinch of asafoetida 

Fresh curry leaves 

Method 

• Wash and pressure cook the thoor dhall until soft and mushy.  Add haldi /turmeric while cooking the dhall.

• Extract the tamarind water and filter it using a strainer .

• Chop the okra into 1 inch long pieces .

• Chop the tomato into big cubes 

• In a thick bottomed vessel , add the tamarind extract , chopped bhindi and tomatoes with a little salt and cook until the raw flavor of tamarind is lost . The veggies will get cooked in this tamarind water so don't worry about it. The sliminess in the lady finger won't be there when cooked in tamarind water.

• After the raw flavor of tamarind is lost, add sambar powder, cooked dhall and some salt if needed . You may add a tsp of jaggery powder to enhance the taste .

• Adjust water if you find the sambar too thick.

• Let it come to a rolling boil and will appear frothy .

• Turn it off at this stage and prepare a tempering of mustard seeds and asafoetida in hot oil with some curry leaves and pour it over the sambar .

• Enjoy it with steamed rice and some pappadums  

Some other Sambar variants on the blog that you must try 

Drumstick Sambar 

Potato Sambar 

Greens (Palak) Sambar 

Karamani (lobia) Sambar 

Tiffin Sambar for Idli Dosa Vada  (restaurant style)

Pumpkin Koddel | Puli Bajji

Koddel is a traditional Mangalorean recipe which has a mix of sweet , tangy and spicy flavor infused in the curry . The soft and juicy pumpkin absorbs all these flavors and it is a treat to the tastebuds as we savor it .

This recipe is a favorite of mine ever since my aunt prepared this and served me as a child . The flavor is still so fresh and vivid . Recently while speaking to my cousin I asked about this recipe and she happily shared the steps with me and viola it is ready for my Lunch today . I dont know why she called it Puli Bajji..but that name is what I am familiar with .

Preparation time : 10 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity: simple

Ingredients 

100 gms red pumpkin /parangikkai / laal bhopla 

1 cup fresh grated coconut 

2 tsp jeera /cumin 

3 green chillies

Few curry leaves

2 tsp mustard seeds 

1 cup tamarind extract 

1 tablespoon jaggery powder 

Salt as needed

1 tsp oil 

Asafoetida a pinch 

1/2 tsp turmeric /haldi

Method 

• In a blender , grind the coconut,1tsp jeera , 1tsp mustard, curry leaves and chillies to a fine paste. 
• Chop the pumpkin into medium sized cubes and boil until it is 1/2 cooked in water with salt.
• Add the tamarind extract and jaggery powder and let it boil till the raw flavor of the tamarind is lost. 
• Mix the ground coconut paste and stir it well.Adjust salt and water if needed.
• Bring to a nice rolling boil and then switch off once the gravy appears little thick. 
• Prepare tempering using mustard and jeera with asafoetida and pour it over the curry.
• Serve it hot with steamed rice. 
• The gravy will tend to thicken on cooling due to coconut gravy so adjust the consistency accordingly while cooking. 

Tomato Gojju | South Indian Tomato Curry

Tomato Gojju is a delicacy from Southern India which goes well with steamed rice,Pongal , Arisi Upma , Dosa , Idli or any breakfast item . It is one of the easiest side dish that can be made quickly without much fuss and preparation.  The curry has a mix of all flavors like tangy , spicy , sweet which tickles your taste buds and increases your palate .
The most favorite combination is Pongal Gojju also called as Gothsu .

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity  : simple

Ingredients
3-4 ripe tomatoes chopped
2 tsp sambar powder
1 tsp red chilli powder
1/2 tsp haldi powder
1/2 cup tamarind extract
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp channa dhall (bengal gram )
1/2 tsp udad dhall (black gram)
Salt as needed
1 tsp powdered jaggery
Few curry leaves
Asafoetida as needed

Method

• In a pan heat the oil and splutter the mustard,udad dhall,channa dhall along with asafoetida.  The dhalls must turn slightly brown.
• Add the chopped tomatoes, curry leaves,turmeric , red chilli powder, sambar powder and saute well .
• Add 1/2 cup water and cook until the tomatoes turn mushy.
• Add the tamarind extract, 1.5 cups water , salt and jaggery and bring to a nice boil until the raw flavor of tamarind is lost . Add some fresh chopped coriander for extra flavor .
• Turn off the stove once the curry slightly thickens . You can adjust the salt if needed .
• This curry is generally a little thick but you can keep it diluted if that is how you prefer .

Karvepillai Kuzhambu | Curryleaves Kolambu - Vegan

Curry leaves /Karuvepillai is a herb which is widely used in Indian cuisine especially in south Indian cuisine.  Curry leaves have a lot of medicinal properties. Regular consumption of curry leaves aids in digestion, promotes hair growth and also helps treats anaemia .
I have already presented the Curry leaves rice or Karvepillai Saadham in my blog .

Today we shall a tangy and spicy flavored gravy using curry leaves and tamarind extract.
This gravy can be mixed with hot rice and ghee or paired with idlis and dosas as well .
After heavy and rich food due to functions and festivals continuously,you can prepare this Kuzhambu to feel light in the stomach and  rejuvenate your taste buds .

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity  : simple

Ingredients
Handful of curry leaves /kadipatha/karvepillai
1 tsp udad dhall
1/2 tsp pepper corns
2 dried chillies
2 tablespoons fresh coconut
Asafoetida
Salt as needed
Pinch of haldi
2 cups Tamarind extract
2 tablespoon cooking oil (preferably til /gingelly oil)
1 tsp mustard seeds

Method

• In a pan heat 1tsp oil and roast the udad dhall, pepper corns, red chilli and curry leaves until the udad dhall turns brownish and curry leaves become crisp.
• Let it cool for a few mins and then grind into a fine paste using fresh coconut and water as needed. 
• In another pan , heat the gingelly oil and splutter mustard seeds and asafoetida.  This recipe uses oil generously because it can be kept for a few days under refrigeration . So ,oil acts as a preservative. 
• Add the tamarind extract, haldi powder and some salt and bring it to a rolling boil.
• Add the ground curry leaves paste and quick stir it well to avoid sticking to pan . As there is udad dhall in the paste , there is a tendency for the paste to stick to the bottom. 
• Adjust salt and if need be water if you find the mixture too thick .
• Allow the entire mixture to come to a rolling boil with occasional stirring until you see a layer of oil forming on the top .
• Turn it off at the time . You will notice that the mixture has reduced and become thick.
• Serve it hot with steamed rice and papads.

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Few other tamarind based kuzhambu featured in my blog

• Milagu Kuzhambu / Pepper kuzhambu 
• Appalam(Papad) Vetha Kuzhambu 
• Verkadalai (peanut)Vetha kuzhambu 
• Haagalkaai (Bitter gourd) Gojju 

Aloo Simla Mirch Sabji | Potato Capsicum Stir Fry (Vegan)

Aloo Simla Mirch sabzi goes well with rotis , Naan , Parathas or even puris . A very common sabji in a North Indian Platter . Generally this is a Sukhi(Dry) Sabzi and is paired with some variety of Dal to complete a meal.
There are different methods in which this sabji can be prepared as every household will have a traditional and secret recipe which is being followed from ages .
The secret ingredient in my recipe which lifts the flavor of this dish is amchoor powder or a sprinkle of chat masala in the absence of amchoor(Dry Mango) powder .

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves : 3-4
Complexity: simple

Ingredients
3-4  medium sized potatoes
2 medium sized capsicum/green bell pepper
1 tsp red chilli powder
1/2 tsp haldi powder
1/4 tsp amchoor powder/ chat masala
Salt as needed
Pinch of asafoetida
1 tsp mustard
2 -3 tsp oil

Method

• Peel and wash the potatoes and cut them into medium sized cubes.
• Remove the seed portion from the capsicum and cut them into medium sized pieces .
• In a pan, heat oil and crackle the mustard seeds and asafoetida. 
• Add the chopped potatoes and capsicum with salt,haldi and red chilli powder and toss it well till the oil and spices coat the cubes well.
• Sprinkle some water and cook covered on medium flame .
• Open the lid after 5 mins and lightly stir it and sprinkle water if needed. 
• Donot pour water as it will become mushy.  We need well cooked potatoes and capsicum with the crunch factor intact. 
• It will take about 15 -20 mins to get done well. You may have to sprinkle water 2-3 times or more depending on the quality of the potato and the time it takes to get cooked. 
• Lastly when the sabji is ready, sprinkle some amchoor powder or chat masala and toss it well.
• Serve hot with rotis, pooris or even pair it with simple kadhi chawal or dal chawal with some roasted papads.
• 
  

Karamani Sambar | Lobia /Black eye peas South Indian Gravy

Karamani/ Lobia /Chawli / black eyed bean is a very high protein Bean and very good for growing children who need to have protein intake regularly.
I have already posted a north Indian gravy Lobia Masala with a flavor of mint in my blog which is a very good accompaniment for Rotis or Parathas .
Today, we shall see how to prepare a Sambar - south Indian gravy using these beans .
Perfect for monsoon weather when we don't get good leafy vegetables or even regular vegetables are not upto the mark due to rains and weather conditions.

Soaking Time : 4-5 hrs
Preparation Time : 30 mins
Cooking Time : 30 mins
Serves : 3-4

Kaju Matar Masala | Peas & Cashew Gravy - Vegan

Kaju Matar Masala is an exotic and rich gravy made using sweet peas and cashew nuts . A purely vegan gravy as it doesn't use cream, milk or curd which are normally used in a standard north Indian gravy. 

The richness for this gravy comes from a spice mix made using fresh coconut and cashews blend with some tomatoes and other dry spices . Along with being Vegan , as usual it is my specialty of presenting a No Onion No Garlic version, hence it is apt for offering as prasad or bhog during any pooja or auspicious days .

I had tasted this curry once at a wedding reception as a child and I was floored by the richness and creamy texture.  I fell in love with this and my mom recreated this curry for me at home with some soft fluffy fulka rotis to go with. 

Today after so many years, I am recreating her recipe and am totally happy with the outcome.  We all relished this with some tasty Kasuri Methi Theplas for dinner. 

Preparation Time - 15 mins
Cooking Time - 20 -25 mins
Serves - 2 to 3 people
Complexity  - medium

Jain Chole | Jain Channa Masala - (No Onion No Garlic)

Chole a.k.a chickpeas are a hot favorite among Indians and are used in various recipes in a number of ways all over India . Chole Puri , Chole Bhature Chole Chawal are eternal combinations and there will seldom be anyone who doesn't like to enjoy these delicacies .

Jain Chole is a spicy North Indian chickpeas gravy made without the use of onions,garlic and ginger specially customised for my Jain friends and all those who like to have Saatvik food sans onion and garlic.

This saatvik, vegan chole can be made on the occasion of any pooja or divine ritual like Navratri , Pitrupaksh Amavasya , Shraadh etc  wherein most North Indians avoid the use of onions and garlic. 

The non Jain,regular version of chole masala is already featured on this blog - Punjabi Chole

You may also want to try a very different and delicious chole variation called as the Chataka Chole which as the name suggests is really very tongue tickling and tasty.

 Jain Chole , Puri and Badam Elaichi Shrikand will be a fantastic menu to prepare and serve for Gudi Padwa or Ugadi which falls on 2nd April 2022 this year . Gudi Padwa /Ugadi is the New year celebrated by the people of Maharashtra, Andhra, Telangana and Karnataka 

Soaking Time : 6-8 hrs
Preparation Time : 5-10 mins
Cooking Time : 20 mins
Serves: 2-3
Complexity - Medium

Ingredients

200 gms chick peas/kabuli channa/kondakadalai
2-3 tomatoes medium sized - finely chopped
1-2 green chillies slit
1 tsp jeera
1 tsp red chilli powder
1/2 tsp haldi powder
2 tsp dhaniya powder
3 tsp chole masala (home made or any brand - Everest,MDH,Catch etc)
salt as per taste.
1 tsp lemon juice - optional
fresh corriander for garnish
2-3 tbsp oil

Method

• Wash and soak the chole overnight for about 6-8 hrs.
• Pressure cook the chole with salt on medium flame for 3-4 whistles or until soft.Incase you feel the chole is not cooked soft,you can adjust the water level and pressure cook it for another 2 or 3 whistles.
• In a kadai,heat some oil ,splutter the jeera and saute the green chillies.
• Add in the chopped tomatoes,haldi,red chilli powder,dhaniya powder,chole masala,salt and mix well and cook until the tomatoes become mushy. You can sprinkle little water if you feel the masala is too dry. If the tomatoes are little hard and semi ripe you can even puree them in the blender and use. 
• Cook until its all mushy and the oil starts oozing.Add the cooked chole ,mix well and pour about half cup water .Adjust salt and spice level if you wish at this stage. Using a masher or back of a ladle slightly mash the chickpeas here and there. This helps in giving a nice texture to the gravy.
• Cook covered for about 5 mins.
• Add in the lemon juice and garnish with corriander leaves and serve hot.

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Paruppu Urundai Kuzhambu / Lentil Dumplings in spicy tamarind gravy

Paruppu Urundai means Lentil balls.Paruppu Urundai Kuzhumbu simply translates to Lentil Balls in Tamarind Gravy. A typical signature dish of South India. Every household has its own recipe of making this.This recipe what I write below is inherited from my mom.

These balls /urundai are prepared by grinding the soaked dhall/lentils and later steaming them. This steamed balls are slowly dropped into the tamarind gravy prepared using various spices and tamarind extract.

When running short of vegetables to be used in sambar/kuzhambu ,this definitely comes to our rescue.

Preparation Time : 45 mins to 1 hr
Cooking  Time : 45 mins
Serves : 2-3

Jain version : Skip the ginger and follow the recipe as it is

Images updated on 23 June 2019