KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM

     Rice served with a simple Lentil Curry is always a hit at home.  My husband is an ardent fan of Dhals, Beans & Pulses that anything cooked with these ingredients is devoured silently.  Seeing his contented expression after eating such dishes makes me immensely satisfied & pleased.  He would be happy to eat such dishes daily. Me, on the other hand, is right opposite to this nature and the irony is that even I am asked to add Green Gram/Moong Dhal into my daily diet by my Ayurvedic Physician, but still I always find some excuse to avoid frequenting the dishes.
    These simple mashed Dhal Recipes commonly prepared with Tuvar Dhal, Green Gram, Moong Dhal are perfect for Lunch and goes hand in hand with Rice.  Serve it with a drizzle of Ghee for a wonderful experience.  Mashed Green Gram yields a rich & creamy texture while mixed up with Rice and Ghee, with an added advantage of being nutritious and healthy.  Green Moong Bean & Yellow Moong Dhal can be induced into your daily diet, which is considered to be power packed proteins with loads of medicinal values.
      Summer is especially a period of time where we all try to cool down our body with various methods.  Eating food which cools down your system is one best way to fight the heat.  Green Gram/Moong Dhal is an ingredient which serves best for the purpose.  So try this Coimbatore Style recipe with Green Gram.
      This is a Kongu Style Kandanja Pachai Payaru recipe which I learned from my Maid, Hamsakka.  I have already posted another Kongu style Kadanja Keerai recipe which is also her speciality.  Kadanja Paruppu/Pacha Payar recipes are simple and quick fix recipes. Addition of simple seasonings and Gingelly Oil(Sesame Oil) makes this Kadanja Pacha Payar unique to Kongu Cuisine.


For more Recipes from KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Low
Difficulty - Easy
Serves - 2 -3
Author - SM


Soaking Time - 1 Hour/Overnight
Preparation Time - 5 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM

Green Gram - Pachai Payaru

 

INGREDIENTS:

Green Moong Bean - 1/2 Cup
Shallots - 7-8 Nos.
Garlic - 2-3 Cloves
Green Chillies - 2 Nos.
Curry Leaves - a Sprig
Cumin Seeds - 1/2 Teaspoon
Gingelly Oil - 1 Tablespoon
Salt - To Taste

METHOD:

• Clean, Wash & Soak Green Moong Bean for about 1 hour.
• Once soaked drain and discard the water.
• Pour in 11/2 Cups of Water to the Green Gram and pressure cook on high flame for 3 Whistles.
• Reduce the flame to low and cook for another 3-4 Whistles.
• Switch off the flame and allow the pressure to release.
• Once cooked, add Salt to the Green Gram and mash it up with a Wooden Churner/Wooden Ladle.
• Meanwhile, heat Gingelly Oil in a Pan.
• Splutter Cumin Seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds which will alter the taste of the dish.
• Immediately add roughly chopped Shallots, Garlic Cloves, Green Chillies slit into two and Curry Leaves.
• Saute it on a medium flame until Shallots turn translucent.
• Pour in the Mashed Green Gram to the tempering and give a quick stir.
• Mix it thoroughly using a Wooden Churner/ladle until all the ingredients are mashed and well combined.
• Switch off the flame.
• Serve Kongu Style Kadanja Pachai Payaru hot along with steaming hot Rice and a hearty drizzle of Ghee.

For more recipes with BEANS, LENTILS & PULSES, Click here...

NOTES :

• Soaking Green Gram quickens the cooking time.
• Soak it for at least 1 hour.  Can soak it overnight too.
• I have cooked Green Gram in a Pressure Cooker.  Alternatively, it can be cooked in a Saucepan.
• Green Gram should be slightly overcooked for this recipe.
• I have mashed the Green Grams with a Wooden Ladle. Alternatively, it can be ground(give it a quick pulse) in a Mixer/Blender/Food Processor.
• Adjust the number of Green Chillies to suit your spice level.
• Can use any type of Vegetable oil to cook this mashed Green Gram Recipe.

VERKADALAI THUVAIYAL - GROUNDNUT/PEANUT CHUTNEY

    Verkadalai/Groundnut Thuvaiyal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch Menu.  Serve steaming hot Rice and this wonderfully flavoured Verkadalai/Groundnut Thuvaiyal with a drizzle of melted Ghee.  The texture of this Thuvaiyal/Thogayal when served along with rice, ghee and accentuating aroma imparted from well-roasted Groundnut(Peanut) leaves a refreshing feel overall. When it comes to Vazhaiyilai Virundhu, Thuvaiyal/Thogayal is one dish serve along with other dishes.  Verkadalai/Groundnut Thuvaiyal can be served as one dish in a Virundhu.
     Groundnut(peanut) is one legume used extensively in  Kongu Cuisine as it is cultivated abundantly in Kongu region.  A thinner version of the same - Groundnut Chutney is also prepared with roasted Groundnuts, which is one popular Chutney from Kongu Cuisine.   Verkadalai/Groundnut Thuvaiyal recipe is similar to Paruppu Thogayal, Kollu Thuvaiyal and Chuttaracha Thenga Chammanthi where all the ingredients are roasted until fragrant and especially Tamarind is roasted directly over the flame, slowly and carefully without burning it and then, it is traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi.  Grinding them traditionally in a Stone Mortar and Pestle, brings out the natural oil from the ingredients, making it tasty and nutritious.  Verkadalai/Groundnut Thuvaiyal can be ground in a mixer-grinder or in a small blender, jar/coffee grinder.  Add very little or no water while grinding this Thuvaiyal. I have added Garlic Cloves, few teaspoons of Pottukadalai(Roasted Grams) and Asafoetida to cut down the gastric effect.

For more Recipes on CHUTNEYS & CONDIMENTS, Click here...


Cuisine - Kongu Cuisine(South India)
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

HOW TO COOK VERKADALAI THUVAIYAL - GROUNDNUT/PEANUT CHUTNEY

VERKADALAI THUVAIYAL - GROUNDNUT/PEANUT CHUTNEY

INGREDIENTS :

Groundnut(Peanut) - 1/4 Cup
Coconut - 1/2 Cup
Dry Red Chillies - 4-5 Nos.
Garlic - 3 Nos.
Curry Leaves - 1 Sprig
Tamarind - 1 Small Lime Size
Salt - To Taste
Asafoetida - a Pinch
Oil - 2 Tbpsn

 

 METHOD :

• Dry Roast the Groundnuts, peel and keep them aside.
• Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
• Heat Oil, roast the Dry Red Chillies until they fluff up.
• Add Groundnut(Peanut) and roast it until they turn into light golden brown in colour and aromatic, on a very low flame.
• Add Roasted Gram(Pottukadalai) to the above and roast it on a low flame briefly.
• Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
• Saute on a very low flame until they turn dry.
• Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
• Add Asafoetida Powder to the above and give a quick stir.
• Switch off the flame and allow this mixture to cool.
• Grind Verkadalai/Groundnut Thuvaiyal into a smooth paste in Mortar and Pestle or in a dry blender jar.
• Add very little water(preferably no need to use water) while grinding Verkadalai/Groundnut Thuvaiyal.
• Verkadalai/Groundnut Thuvaiyal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
• Goes well with Dosa, Idli and Uthappam too.
• It is one best combination to be served along with Ragi Kali(Ragi Mudde) or Ragi Koozh/Finger Millet Porridge.

NOTES :

• You can use readily available roasted Groundnuts(Peanuts). If you are using raw ones, then you need to roast it on a medium flame until golden and aromatic.
• I mostly use the Groundnuts with the skin for this Thogayal.  You can remove the skin if you prefer.
• Adding Coconut is purely optional in this Thuvaiyal recipe.  Can prepare the same without adding coconuts too.
• Can also do use coconut slices in the recipe.  If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Charring the Tamarind over direct flame gives a slightly smoky flavour and brings out the sweetness from the tamarind.
• If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
• Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
• Care should be taken not to burn the ingredients, which would spoil the taste of the Verkadalai/Groundnut Thuvaiyal.
• This is a dry Thogayal/Thuvaiyal, grinding it with mortar and pestle (Ammikkal) yields best results.
• Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
• Adding Garlic Cloves & Asafoetida to the Verkadalai/Groundnut Thuvaiyal is truly optional.
• Can convert it into a Chutney by grinding it along with a little bit of water.
• Adjust the consistency of this Thuvaiyal to suit your preference.

COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

    My acquaintance with Kadanja Keerai/Mashed Spinach Curry happened during our lunch time in high school. During the initial days in my new school, I was awed by the variety of dishes and regional variety of rice dishes my classmates bought for lunch.  My mom never used to make this kind of flavoured rice dishes like Coconut Rice, Tomato Rice, Lemon Rice, Tamarind Rice then.  It was due to my pestering she started to ask our neighbours and cook these Variety Rice dishes to be packed for my lunch box.  But when I saw this green coloured rice in one of my classmate's lunch box, I was totally taken aback thinking what rice it would be - green in colour.  When I asked the girl she said it is Keera Kadanjathu mixed with Rice. But it literally took years for me to even taste the dish.
    I learnt to cook this Kadanja Keerai/Kadaintha Keerai recipe from my Maid, Hamsa Akka in a typical Coimbatore Style.  If we ask her to make this dish, she would get overwhelmed and go to the extent of making it so perfect and precise.  She meticulously buy Siru Keerai, clean it up and prepares the dish all on her own.  She even bought an Earthern pot and a Wooden Mathu for the purpose. I love the way she prepares it by saying "Rendu molagaya killi pottu, vengayatha vanakki, keeraya pottu adachu vachikkinum".  Which means snap off the Green Chillies, saute the shallots and keep the spinach covered.  She will remove the earthen pot from the stove, and while the mixture is still hot she would mash it up with a Wooden Mathu with quick movements.  She will say, serve it with a dollop of Ghee/Coconut Oil.
     Coimbatore Style Kandanja Keerai is one of the simplest & tastiest Curry you can ever have.  We can use Siru Keerai/Arai Keearai/Pasala Keerai for the Recipe.  Shallots give a wonderful texture to this mashed Spinach Curry. I have whipped up the Curry in a blender.  The best way to mash it up is by using a Wooden Mathu(Churner).



For more Recipes from  KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 5 -10 Minutes

HOW TO COOK COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

INGREDIENTS :

To Saute & Grind :

Siru Keerai - 2 Cups
Coconut Oil/Gingelly Oil - 1 Tspn
Shallots - 10-12 Nos.
Garlic - 6-8 Nos.
Green Chillies - 2-3 Nos.
Salt - To Taste

METHOD :

• Clean the Greens and remove the Leaves from the stems, can use soft stalks.
• Wash the cleaned Greens under running water twice/thrice.
• Drain the Greens in a colander for few minutes.
• Heat Oil in a Pan, Saute chopped Shallots, Garlic and Green Chillies until shallots turn translucent.
• Add in the drained Greens to the above and give a quick stir.
• Cover and cook briefly on a low flame.
• Switch off the flame and let it cool.
• Grind the mixture in a Mixer/Blender into a fine Paste.
• Alternatively can mash the mixture with a Wooden Mathu(Churner). If doing so, mash it up while the mixture is hot.
• Serve Coimbatore Style Kandanja Keerai hot with Steamed Rice and Ghee.

NOTES :

• Can soak the Greens in lots of water for 15 minutes to get rid off the sand, dirt and pesticide residue if any. 
• Then wash the Greens under running water twice/thrice.
• Can use Siru Keerai/Arai Keerai/Pasalai Keerai for the recipe.
• Adjust the amount of Green Chillies to suit your spice level.
• I cook the greens briefly, which yields a perfect green coloured Kadanja Keerai.
• Can use any type of Vegetable Oil for the recipe.

RAGI VADAI

     Ragi Vadai is a speciality from Kongu Cuisine. A popular tea time snack - Ragi Vadai is prepared with Ragi Flour, Crushed Peanuts & Roasted Gram Dhal(Pottukadalai), Onions, Green Chillies and mild spices. Ragi Vadai serves as an aromatic, tasty and nutritious snack.  This is an authentic snack of Kongu Cuisine. I would say Ragi Vadai would be one prominent snack any Coimbatorean would have grown up with.
     My husband loves this Ragi Vadai.  He always says that a street vendor sells these Ragi Vadai near his college.  Recently while I was talking to my friend Sangeetha in Coimbatore she said, was busy making Ragi Vadai for an evening snack, and there you go with your instincts.  I immediately cooked up Ragi Vadai.
     You can literally call this recipe - a Vadai/Pakoda.  The skill is to just shape it as you like. Shape up the Ragi Dough, as for a Vadai or just drop it as small pieces into the oil, what you yield would be an addictive snack with a long-lasting taste. I was quite sceptical about the colour of Ragi Vadai when I was a kid, the dark burnt-like colour of these fritters can really fool your senses.
      I usually add roasted and slightly crushed Peanuts and Pottukadalai(Roasted Gram Dhal) to the Ragi Flour.  This will give a crunchy texture to the Vadai, otherwise, I feel the Ragi Vadais soft and chewy.

For more Recipes on SNACKS, Click here...


Cuisine - Kongu Cuisine(South Indian)
Recipe Type - Snacks
Spice Level  - Low
Difficulty - Easy
Yields - 12 - 15 Ragi Vadais
Author - SM


Preparation Time - 5-10 Minutes
Cooking Time - 10-15 Minutes


For more Recipes from  KONGU CUISINE, Click here...

HOW TO MAKE RAGI VADAI

INGREDIENTS :

Ragi Flour - 1 Cup
Roasted Peanuts - 1/4 Cup
Roasted Gram Dhal(Pottukadalai) - 2 Tbspn
Onion - 1 No.
Green Chillies - 2-3 Nos.
Ginger - a small Piece
Curry Leaves - a Sprig
Coriander Leaves - few
Fennel Seeds - 1/8 Tspn (Optional)
Salt - To Taste
Hot Oil - 1 Tspn

To Deep Fry :

Oil

METHOD :

• In a small Blender Jar, crush the Roasted Peanuts and 1 tablespoon of Pottukadalai into a coarse Powder and keep it aside.
• In a Bowl, add in the Ragi Flour along with the Coarsely ground Peanuts and Pottukadalai.
• Add finely chopped Onions, Green Chillies, Ginger, Curry Leaves and Coriander Leaves to the Ragi Flour mix along with a dash of Salt.
• Add the remaining Pottukadalai ( no need to grind) to the Flour mix.
• Pour in the Hot Oil to the above & Mix well.
• Sprinkle a little bit of Water, just enough to moisten up the flour mix.
• Loosely knead the flour into a stiff dough.
• Heat Oil in a Deep pan, allow the oil to smoke-off.
• Reduce the flame to Medium.
• Shape small flat Vadais out of the Ragi Dough.
• Carefully drop few Ragi Vadais at a time into the hot oil.
• Deep fry the Ragi Vadais, on a medium flame for about 2-3 Minutes.
• Flipping it once, fry on the other side of the Ragi Vadai until it turns crispy and the sizzling sound stops.
• Once done, remove the Ragi Vadais from Oil with a slotted spoon.
• Drain the Ragi Vadai on a Paper Towel.
• Serve Ragi Vadai hot as such or with any Chutney of your choice. 
• Ragi Vadai goes well with Hot Tea/Coffee.

NOTES :

• The dough for Ragi Vadai should neither be too wet nor dry.
• Care should be taken not to add too much water to the flour mix, which will totally spoil the texture of the dough and Ragi Vadais.
• Adding Roasted Peanuts and Pottukadalai to the Ragi Flour will help you get crispy Ragi Vadais.

KOLLU / HORSE GRAM RASAM

     When you are down with Cold & Fever, if you ask any Coimbatorean, the first thing they would say is to have Kollu Rasam. That is how popular Kollu Rasam is in Kongu Cuisine. It is one of the best home remedies anyone can try before approaching a Doctor.  Horse Gram and Pepper in the Rasam proves beneficial to Cough, Cold and cures a sore throat.
    This Kollu Rasam recipe is cooked with the excess water used to cook Horse Gram/ Kollu along with few teaspoons of cooked horse gram and spices.  This refreshing and heat-inducing soup is best to clear off the phlegm.  Ayurveda recommends Kollu / Horse Gram Rasam for a common cold. Kollu/Horse Gram is loaded with medicinal benefits too. It is termed as a Miracle Pulse.

To read about the HEALTH BENEFITS OF KOLLU/HORSE GRAM, Click here...

     Another way of preparing Kollu Rasam is with roasted Kollu/Horse Gram & spices, which is an instant method which comes handy when you have forgotten to soak Horse Gram or in need of preparing Kollu Rasam instantly.

For more Recipes with HORSE GRAM/KOLLU, Click here...


Cuisine - Kongu Cuisine (Coimbatore, Tamil Nadu)
Recipe Type - Soup / Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 4
Author - SM


Soaking Time - 6-8 Hours/Overnight
Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

For more Recipes from KONGU CUISINE, Click here... 

HOW TO COOK KOLLU /HORSE GRAM RASAM

 

INGREDIENTS :

To Cook Kollu/Horse Gram :

For Kollu/Horse Gram Rasam :

Water used for cooking Horse gram - 11/2 Cups
Tamarind - 1 Lime Size.
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

KOLLU/HORSE GRAM THUVAIYAL

    
     Kollu/Horse Gram Thuvaiyal/Thogayal is a simple Lentil Chutney prepared with Horse Gram, Dry Red Chillies, Coconut and some seasonings.  This is a simple recipe which can be served along with steamed Rice or along with Idli, Dosa and Uthappams.  Kollu/Horse Gram Thuvaiyal is a traditional South Indian Dish unique to Kongu Cuisine.  It is very light to the stomach, aids digestion and it caters a wide range of health benefits.
     Kollu/Horse Gram Thuvaiyal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch Menu.  Serve steaming hot Rice and this wonderfully flavoured Kollu/Horse Gram Thuvaiyal with a drizzle of melted Ghee.  The texture of this Thuvaiyal/Thogayal along with rice, ghee and accentuating aroma imparted from well-roasted Horse Gram leaves a refreshing feel overall. When it comes to Vazhaiyilai Virundhu, Thuvaiyal/Thogayal is one dish serve along with other dishes.  Kollu Thovaiyal can be served as one dish in a virundhu.
     Kollu/Horse Gram is one legume used extensively in  Kongu Cuisine and we can find quite a number of recipes like Kollu Masiyal, Kollu Rasam, Kollu Paruppu Sundal, Kollu Chutney, Kollu Thuvaiyal, Kollu Kurma Kollu Paruppu Podi and so on...   Kollu Thuvaiyal recipe is similar to Paruppu Thogayal and Chuttaracha Thenga Chammanthi where all the ingredients are roasted until fragrant and especially tamarind is roasted directly over the flame, slowly and carefully without burning it and then, it is traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi.  Grinding them traditionally in a Stone Mortar and Pestle, brings out the natural oil from the ingredients, making the Kollu/Horse Gram Thuvaiyal tasty and nutritious.  Kollu/Horse Gram Thuvaiyal can be ground in a mixer-grinder or in a small blender jar/coffee grinder.  Add very little or no water while grinding this Thuvaiyal. I have added Garlic Cloves and Asafoetida to cut down the gastric effect from the Dhal.

To Read about the HEALTH BENEFITS OF HORSE GRAM, Click here...


Cuisine - Kongu Cuisine(South India)
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

 

INGREDIENTS :

Horse Gram - 1/3 Cup
Coconut - 1/4 Cup
Dry Red Chillies - 6 Nos.
Garlic - 3 Nos.
Curry Leaves - 1 Sprig
Tamarind - 1 Small Lime Size
Salt - To Taste
Asafoetida - a Pinch
Oil - 2 Tbpsn

 

 METHOD :

• Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
• Heat Oil, roast the Dry Red Chillies until they fluff up.
• Add Horse Gram and roast it until they turn into slightly golden brown in colour and aromatic, on a very low flame.
• Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
• Saute on a very low flame until they turn dry.
• Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
• Add Asafoetida Powder to the above and give a quick stir.
• Switch off the flame and allow this mixture to cool.
• Grind Horse Gram/Kollu Thuvaiyal into a smooth paste in Mortar and Pestle or in a dry blender jar.
• Do not add water while grinding. Kollu Thuvaiyal.
• Kollu Thuvaiyal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
• Goes well with Dosa, Idli and Uthappam too.

 

 For more recipes with HORSE GRAM/KOLLU, Click here...

NOTES :

• Can also do use coconut slices in the recipe.  If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Charring the Tamarind over direct flame gives a slightly smoky flavour and brings out the sweetness from the tamarind.
• If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
• Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
• Care should be taken not to burn the ingredients, which would spoil the taste of the Kollu /Horse GramThuvaiyal.
• This is a dry Thogayal/Thuvaiyal, grinding it with mortar and pestle (Ammikkal) yields best results.
• Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
• Adding Garlic Cloves & Asafoetida to the  Kollu Thuvaiyal is truly optional.

     Kongu Thakkali Kuzhambu is a Kurma style Tomato Curry which goes well with Idli, Dosa, Uthappam etc.,  This is a popular Curry in Kongunaad Region - the region in & around Coimbatore. I learnt to cook this from my husband's Professor's Wife.  She is such a sweet person and a great foodie that within minutes of talking she would have shared numerous cooking tips and recipes.  She had even shared with me various toddler foods which really helped me feed my fuzzy Son then. Even during a casual visit she never allows us without dining at her place. And on one such day, she was preparing this Thakkali Kuzhambu which caught my attention immediately.  I jotted it down in my mind carefully without missing any ingredient/step. She said that this Thakkali Kuzhambu can be served along with rice too, the flavour and aroma of this curry is as such that it lingers in your palms even after a long time.  And it is very true...   I usually combine this up with Idli/Dosa and my husband loves this Curry.
   Tomatoes and Coconut are the two major ingredients in this Kongu Thakkali Kuzhambu, Fennel gives a wonderful but mild flavour to the Curry and Roasted Gram Dhal(Pottukadalai) gives a wonderful texture to this Thakkali Kuzhambu. Serve this flavour-filled Kongu Thakkali Kuzhambu with Idli, Dosa/Uthappam, Idiyappam, Appam, Chapati etc., Kongu Thakkali Kuzhambu can also be served along with Steamed Par-boiled Rice or Basmati Rice.



For more Recipes from  KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE KONGU THAKKALI KUZHAMBU - COIMBATORE STYLE TOMATO CURRY

 

INGREDIENTS:

To Saute & Grind :

Oil - 2 Tbspn
Roasted Gram Dhal(Pottukadalai) - 1 Tbspn
Dry Red Chillies - 2-3 Nos.
Curry Leaves - 1 Sprig
Fennel Seeds - 1/2 Tspn
Peppercorns - 1/2 Tspn
Cumin Seeds - 1/2 Tspn
Coriander Seeds - 11/2 Tspn
Onions - 1 Nos. (Medium Sized)
Tomatoes - 3 Nos. (Medium Sized)
Turmeric Powder - 1/2 Tspn
Tamarind Paste - 1/2 Tspn
Coconut -1/4 Cup
Salt - To Taste

For Tempering :

Oil - 1 Tspn
Fennel Seeds - 1/4 Tspn
Curry Leaves - a Sprig

For Garnishing :

Coriander Leaves - few

GROUNDNUT CHUTNEY

         Groundnut Chutney is one of the most flavourful and creamy Coconut Chutney prepared with roasted Groundnuts/peanuts. This Chutney is unique to Kongu Cuisine & it's quite compatible with Idli, Dosa, Adai, Appam, Paniyaram etc., Groundnut Chutney stands apart for its unique flavour and taste.
     The first time I tasted this chutney was at my husband's friend's house.  His mother, a quiet, warm and welcoming person, will never allow us to go without eating, whenever we visit their place.  And all the more she sounds so exciting when she says, I have made Verkadalai(Groundnut) chutney today for Tiffin.  I had wondered then, what's so special about this Chutney and it was only until I tasted it.  This Groundnut chutney is her recipe.

For more Recipes from KONGU CUISINE, Click here...



Cuisine - Kongu Cuisine(South Indian)
Recipe Type - Condiment/Chutney
Difficulty - Easy
Serves - 3-4
Author - SM  

Preparation Time - 10 - 15 Minutes
Cooking Time - 5 Minutes

For more CHUTNEYS & CONDIMENTS, Click here...

HOW TO COOK GROUNDNUT CHUTNEY

 

METHOD :

• Dry roast the Groundnuts in a pan for about 10-12 minutes in a very low flame until the skin turns brown and a nutty aroma emanates.
• Remove from fire and allow it to cool down.
• Slightly break it up with your hands until the skin is removed.
• Toss the groundnuts and blow out the skins.
• Heat 1 Tspn of Oil in a pan and toast the Dry Red Chillies in a very low flame until it puffs up slightly.
• Saute Garlic cloves in it and keep it aside.
• Grind roasted Groundnuts & grated Coconut along with Dry Red Chillies, Garlic cloves, Tamarind, Jaggery and Salt to a fine paste.
• First dry grind the ingredients, then add water as required.
• Heat the remaining Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Pour this over the Groundnut Chutney and mix well.
• Groundnut Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Appam, Adai etc.,

• Dry roasting the Groundnuts brings out the flavour and natural oil from it giving the Groundnut Chutney a unique taste.
• While roasting the groundnuts, care should be taken not to burn it.
• You can use Groundnuts without removing its skin too.
• Adjust the amount of Red Chillies to your taste preference.
• Tempering the Groundnut Chutney is optional.

     Broken Wheat Upma /Samba Gothumai Rava Upma is a classic dish which can be cooked in minutes. As in White Rava Upma, we don't need to dry roast the Semolina for this recipe. The amount of water used to cook Broken Wheat plays a major role in the texture of this Upma. Broken Wheat Upma should be soft, well-cooked, yet it should not turn mushy. The right ingredients and perfect seasonings add delight to this humble dish.  Serve Gothumai Rava Upma with Sambar, Coconut Chutney or any other Curry of your choice.  Car pair it up with Curd/Yogurt.  For a Sweeter Tooth combine it with a sprinkle of Sugar or a Banana.
     I would say, Samba Gothumai Rava Upma with Curd is an utter treat.  It is during my childhood days, I encountered an incident where they served this Upma with a scoop of Curd in a Wedding. I was sceptical about the idea because I was clueless that it can be paired up this way. Me and my friend Kala, both of us were sitting next to each other in the Pandhi, shared a knowing look, stealthily avoided the Curd and had this Upma.  It was during my College days, I literally got the taste for the combination.  Thanks to my friend Swetha, who helped me identify the real taste of the dish.  Knowing my love for the combination she made sure to bring me a box of this Samba Gothumai Rava Upma with Curd topped with a slice of Lemon Pickle, whenever they prepared this Upma at her home. 
     When we live outside India we get into a mode where love for our own food peeps out from our mind now and then. Samba Gothumai Upma is one main dish in the list.  During our initial days in Malaysia, I searched in vain through all the Indian stores.  It is very hard to find this Broken Wheat Rava in Malaysia, (but recently I found that it is available in an Indian store in Brickfields, Kuala Lumpur). Needless to say, I grabbed a packet.  On the long run, I have filtered to the core and have scrutinized hardly with lot many items which I buy from India.  But even to date Samba Gothumai Rava is one main item I write it up in my to-buy list from India(Coimbatore) next to Kerala Rose Matta Rice.
     Upma is a dish which usually takes a back seat in most of the households or as an instant recipe. Upma comes as a rescue dish when Restaurants get overcrowded and all their tiffin items are finished up, even Dosa Batter. I remember such an occasion in Coimbatore Annapoorna, though they serve Upmas as one of their regular tiffin items.  They served Rava Pongal and Gothumai Rava Upma that day and when asked they said all other tiffin items were over because it was a crowded day.  Even a scene from K.Balachander's Tamil movie 'Azhagan', there comes a dialogue similar to the above instance. So is the simplicity & proximity of this Samba Gothumai Rava Upma.

For more Recipes from  KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine(South Indian)
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes


For more recipes on TIFFIN ITEMS, Click here...

HOW TO COOK BROKEN WHEAT UPMA 

 SAMBA GOTHUMAI RAVA UPMA

BROKEN WHEAT UPMA - SAMBA GOTHUMAI RAVA UPMA

INGREDIENTS :

Broken Wheat Rava / Dhalia/Gothumai Ravai - 2 Cups
Onion - 1 No.
Green Chillies - 3-4 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves(Optional)
Curry Leaves - 1 Sprig
Mustard - 1 Tspn
Urad Dhal / Black Gram Dhal - 2 Tspn.
Bengal Gram Dhal - 1 Tspn
Dry Red Chillies - 2 Nos.
Ghee/ Oil - 3 Tbspns
Water - 5-6  Cups
Salt - To Taste

METHOD:

• Chop Onions, Green Chillies, Garlic and Ginger.
• Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal, Urad dhal until they turn into light golden brown in colour.
• Add Dry Red Chillies to the above and give a quick stir.
• Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
• Pour 5- 6 Cups of Water into the pan and boil.
• Add Salt to taste.
• When Water starts to boil, lower the flame, add a tablespoon of Ghee or oil into it and give a quick stir.
• Slowly add Broken Wheat Rava/Dhalia/Gothumai Rava in small batches.
• Stir continuously while adding the Broken Wheat Rava into the boiling water.
• Mix well and close the pan.
• Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
• Add some ghee(optional) and stir it at regular intervals.
• Cook on a very low flame until Broken Wheat Rava turns soft.
• Serve Broken Wheat Rava /Gothumai Rava Upma hot with any Chutney, Sambar or any preferred Curries.  Goes well with Curd/Yogurt too.
• Can eat with Sugar sprinkled over it or add some mashed Bananas for a sweet treat.

NOTES :

• The right amount of Water plays a major role in the texture of Broken Wheat Rava/Gothumai Rava Upma. Adjust accordingly.
• Can add a few drops of lemon juice, if you prefer a slight tanginess in your Broken Wheat Rava/Gothumai Rava Upma.
• Can also add vegetables like Carrot, Beans or Peas to this Upma.
• If adding Vegetables add them immediately after sauteing the Onions, and let the vegetable turn soft, before adding water.
• Can add few teaspoons of Ghee to Broken Wheat Rava/Gothumai Rava Upma., at the final stage too.
• Adding Ghee to Broken Wheat Rava/Gothumai Rava Upma gives a nice flavour and texture to the dish.  Can substitute it with Vegetable Oil too.