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BEETROOT PACHADI - KERALA STYLE

      Beetroot is a Vegetable with the contradictory notion, some like it and some don't.  Some wince at the colour it imparts into the dish and some love the way it colours the dish.  I love this Vegetable, Beetroot - The Pink Goodness rich in Iron and Vitamins. Overloaded with nutritional benefits that it takes you to the Pinks of your Health. A beautiful Colour it imparts into the dishes it is added into is an extra beauty on its own.
    In Indian cooking, Beetroot is always a vegetable used mostly in Stir-fries or Curries.  I love Beetroots and prepare a variety of dishes out of it. Beetroot Curry, an accidental recipe of my own version or invention, which happened during my College Days remained a family favourite(though with scepticism).  Then comes the Beetroot Poriyals/Thoran, Beetroot Pachadi, Beetroot Chutney, Beetroot Sasmi, Beetroot Kola Urundai etc., & etc., I even add Beetroots while making Vegetable Cutlet, sometimes make Beetroot Chapati etc.,
      Pachadi is a must-have item in the long list of side dishes served in a Kerala Sadhya/Vazhaiyilai Virundhu. A mixture of Raw vegetable in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Beetroot Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  In this recipe, Beetroots are cooked along with Coconut Paste & Curd and tempered with mild spices. This is a quick recipe and can be added up into your long list of Sadhya Dishes.
    


For more recipes for SADHYA, click here...


Cuisine - South India
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 3 - 4
Author - SM

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


For more Recipes FROM GODS OWN COUNTRY - KERALA, click here...

HOW TO MAKE BEETROOT PACHADI - KERALA STYLE

BEETROOT PACHADI - KERALA STYLE

 

INGREDIENTS :

For Beetroot Pachadi:

Beetroot - 1/2 No.(Medium Size)
Salt - To Taste
Sugar - a Pinch
Thick Curd - 3/4 Cup  

To Grind:

Coconut - 1/4 Cup
Green Chillies - 1 Nos.  
Ginger - a small piece
Mustard Seeds - 1/4 Tspn

To Temper :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/8 Tspn
Dry Red Chillies - 1 No.
Curry leaves - 2 Sprigs

METHOD :

• Finely grate the Beetroot or alternatively, it can be finely chopped.
• Cook the grated Beetroots along with a dash of Salt until soft.
• Meanwhile, grind the ingredients mentioned under "To Grind" into a fine paste.
• Pour the ground Coconut paste to the cooked Beetroots and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Whisk the Curd and pour it to the above.
• Cook this on a very low flame for few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Adjust the Salt and add a Pinch of Sugar and mix well.
• Switch off the flame.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the tempering over the Beetroot Pachadi and mix well.
• Serve Beetroot Pachadi with rice or serve it as one of the side dishes for Kerala Sadhya/Vazhaiyilai Virundhu.

NOTES :

• I have used Yellow Mustard Seeds while grinding the Coconut Paste.
• Adding Fenugreek is totally optional.
• Once you add Curd make sure to cook the Pachadi on a very low flame for few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Even if you are reheating the Pachadi, reheat it on a low flame, stirring it all the while.
• Can use any cooking oil for tempering.
• Pour the tempering over the Beetroot Pachadi. 

Verkadalai Thuvaiyal (Nilakadalai Thuvaiyal): Welcome to yet another recipe from Kongu Cuisine where humble peanuts take centre stage. This traditional groundnut chutney is a rustic, stone ground peanut thogayal loaded with dry red chillies, fragrant coconut, and charred tamarind.  It brings a wonderfully nutty aroma and robust spice to any everyday South Indian meal, from hot rice and ghee to ragi kali and kanji.

This simple, thick thuvaiyal is a treasured staple in rural households across western Tamil Nadu. It turns basic pantry staples into an intensely flavourful condiment with very little fuss.

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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.

CARROT THAYIR PACHADI

     

    Pachadi is a must have item in the long list of side dishes served in a Vazhaiyilai Virundhu/Sadhya. A mixture of Raw vegetable in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Carrot Thayir Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  Unlike Mango Pachadi, Carrots aren't cooked.  So this dish can be prepared in a jiffy. This tangy side dish is prepared with finely grated Carrot, Coconut and Curd(Yogurt) and tempered with mild seasonings.
      My Dad makes a quick-fix of this Carrot Pachadi for every Sadhya, just to add up the number of dishes in the Banquet.  Though a simple dish the essence and flavour it imparts would be a wonderful addition and specifically noteworthy among the lost list of dishes in a Sadhya.  My Dad just grates the Carrots, add few finely, really finely chopped Green Chillies, Coconut and mix it along with Curd/Yogurt along with a dash of Salt.  He doesn't add any tempering in this Carrot Pachadi.  In this Carrot Pachadi recipe, I have tempered it with Mustard Seeds, Black Gram Dhal and Curry Leaves in Sesame Oil.

This Carrot Thayir Pachadi will be ready within minutes. 


For more recipes for SADHYA, click here...


Cuisine - South India
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 3 - 4
Author - SM

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


You can find more recipes from GODS OWN COUNTRY - KERALA, click here...

 

HOW TO MAKE CARROT THAYIR PACHADI

 

INGREDIENTS :

Carrot - 1 No.(Medium Size)
Green Chillies - 1 Nos. 
Salt - To Taste
Sugar - a Pinch
Thick Curd - 3/4 Cup

 

To Temper :

Coconut Oil/Sesame Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Black Gram Dhal/Urad Dhal  - 1/4 Tspn
Curry leaves - 2 Sprigs
Coconut - 1/4 Cup

METHOD :

• Finely grate the Carrot or alternatively, it can be finely chopped.
• Finely chop the Green Chillies.
• Combine grated Carrots and Green Chillies.
• Whisk the Curd and pour it to the above.
• Add Salt and a Pinch of Sugar and mix well.
• Heat Oil in a pan, splutter Mustard Seeds, Black Gram Dhal and Curry Leaves.
• Add grated Coconut to the above and give a quick stir.
• Immediately switch off the flame.
• Pour the tempering over the Carrot Pachadi and mix well.
• Serve Carrot Pachadi with rice or add it as one of the side dishes for Virundhu/Sadhya.

NOTES :

• Do not cook the Carrot Pachadi, just pour the tempering over the Pachadi. If not, Pachadi will turn out to be watery.
• Adding Fenugreek is totally optional.
• Do not reheat the dish, reheating may curdle the curd and make the Carrot Pachadi watery. 
• Can use any cooking oil for tempering.

How to Cook Perfect White Rice: A Simple Step-by-Step Guide

PINEAPPLE RASAM

     
     Pineapple Rasam - yet another Rasam Recipe which can be a fancy addition in the long list of Rasam Varieties catered in South India.  Convert your favourite Rasam into an alluring delicacy by just adding Pineapple Juice into it.  The fruity flavour & sweetness from the Pineapples along with the spicy & tangy note from the Rasam converts this Pineapple Rasam into a cornucopia of flavours.  This Pineapple Rasam has a wonderful taste with a refreshing aroma.
     I have added Pineapple Juice along with few small pieces of Pineapples in this Rasam.  You can be easy with any basic Rasam Recipe while preparing Pineapple Rasam.  I have converted a basic Paruppu Rasam into this Pineapple Rasam recipe.  We can also convert the same recipe into a variety of Rasam Recipe by simply adding your favourite fruit juice into Orange Rasam, Water Melon Rasam, Lemon Rasam etc., and even into an exquisite variety of Rasams with various other fruits.
     This Pineapple Rasam takes the show with its standalone flavour and aroma.  Serve it along with steaming hot rice and a Veggie or serve it along with a lost list of dishes in a Vazhaiyilai Virundhu/Sadhya.

 

For more RASAM RECIPES, Click here...


Cuisine - South India
Recipe Type - Rasam/Soup
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 25 - 30  Minutes

 

HOW TO MAKE PINEAPPLE RASAM

PINEAPPLE RASAM

 

INGREDIENTS :

For Pineapple Rasam:

Tomato - 1 Nos.
Tamarind Paste - 1/2 Tspn
Tuvar Dhal - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Curry Leaves - a Sprig
Pineapple Pieces - 1/4 Cup
Pineapple Juice - 1/2 Cup
Water - 2 Cups
Salt - To Taste
Jaggery - a Small Piece

Roast & Grind - Rasam Powder:

Ghee - 1 Tspn
Coriander Seeds - 2 Tspn
Tuvar Dhal - 2 Tspn
Dry Red Chillies - 1 No.
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn(do not roast)

For Tempering :

Ghee - 1 Tspn
Mustard Seeds - 1 Tspn
Asafoetida - a Pinch
Garlic - 2-3 Cloves
Dry Red Chillies - 2 Nos.
Curry Leaves - Few

To Garnish :

Curry Leaves - 1 Sprig

METHOD :

FOR RASAM POWDER :

Roast & Grind :

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

                         - Tuvar Dhal turns golden brown in colour.
                         - Coriander seeds turn fragrant
                         - Dry Red Chillies fluff up.
                         - And do not add Cumin Seeds while roasting the ingredients.

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR PINEAPPLE RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked mash the cooked Tuvar Dhal and keep it aside.
• Grind the Pineapple in a mixer grinder/blender into a fine puree and keep it aside.
• Cut the Pineapple into small pieces and keep it aside. 
• Peel, wash & Crush the Garlic cloves and keep it aside.
• Grind the Tomato in a mixer grinder/blender into a fine puree along with the Tamarind Paste. 
• Mash the cooked Tuvar Dhal, add Two cups of Water and mix well.
• Pour in the Tomato Tamarind Puree to the above and mix well.
• Add a Sprig of Curry Leaves along with a dash of Salt & Turmeric Powder and allow it to boil.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Now add Pineapple pieces to the above and give a quick stir.
• Let it boil on a low flame for about 5-7 minutes.
• Finally, add the freshly roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Pour in the Pineapple Juice and mix well.
• Boil until the Rasam froths up and switch off the flame.
• Heat ghee/oil in another pan, splutter Mustard seeds in it.
• Immediately add Crushed Garlic, Dry Red Chillies, Curry Leaves and Asafoetida. 
• Fry this on a low flame briefly.
• Switch off the flame & pour the tempering into the Rasam.
• Garnish Pineapple Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Pineapple Rasam hot with steamed rice or as a Soup.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Can add some extra water while cooking the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Can use any other vegetable oil too.
• Pineapple as such imparts a mild sweetness in this Rasam Recipe.
• So adding Jaggery is purely optional.
• Covering the Rasam bowl immediately after the tempering is to retain and infuse the flavours into the Rasam.
• Add the Pineapple Juice at the final stage, just before garnishing.
• Once the Pineapple Juice is added, do not boil it for a long time.

    What is the difference between a Paruppu Vadai & a Masal Vadai?  I have always thought that both were the same.  But my premonition changed in my later years.  It was my husband who cleared my doubts, but he wasn't sure about the difference in the ingredients added into a Paruppu Vadai or a Masal Vadai. But I have always wondered when a wonderful aroma unique to Vadais emanate from the street side Tea Kadais.  Tea Kadais(stalls) have some secret ingredient or a trick which literally makes Vadais aromatic, crisp & tasty.

    Long forgotten and left alone with the so-called Tea Kadai Oosi Pona(stale) Vadais & the Kaakka(Crow) Story popularized by Actor-comedian Vivek.  I never ever gave a second thought towards this recipe.  But when I saw a video of Masal Vadai recipe by Mrs.Revathy Shanmugam, I immediately got into action.  And revelations of the ingredients what makes it unique and out of the box idea of the addition of spices like Cinnamon, Fennel Seeds and herbs like Mint & Coriander impressed me to the core. And I knew even before making it that it's going to be as good as a Tea Kadai Masal Vadai.  And it proved damn true to the lore.

    What's special about this recipe from Revathy Shanmugam is, it is down to earth as the person herself.  And the catchy explanations she gives about buying a Vadai or two from the roadside Tea Kadai, to eat it as a side dish for a packed lunch and the smell of Masal Vadais emanating from the tea shop made me feel too close to my heart & thoughts. Along with her simple tricks to get Vadais crispy also helped me get perfect Tea Kadai Masal Vadais.  Now, I don't have to wait to be in CBE, to get a good bite of Tea Kadai Masal Vadai.

     Vadais are commonly prepared with a variety of Lentils.  Paruppu Vadai as its name mentions is made with Bengal Gram Dhal and a small mixture of other Dhals  What makes Masal Vadai unique from Paruppu Vadai is the addition of aromatic spices & herbs in it. Some recipes even call for using Peas Paruppu(Yellow Split Peas) instead of Bengal Gram Dhal while making Masal Vadai. It is commonly seasoned with Onions, Green Chillies & deep-fried until crisp.  Masal Vadai mark its popularity due to their mild flavour from the lentils, with an extra note of spices & herbs and its excellent crispy texture. Masal Vadai goes well with Coconut Chutney. 

    It is one default street side snack sold in most of the roadside Tea Stalls, eateries & restaurants in South India & we can see a number of Mamak Shops & Indian Curry Houses in Malaysia & Singapore selling these Vadais.  Masal Vadai serves best as a Tea Time Snack, hot & crispy Masal Vadai with a hot cup of Coffee/Tea is one best thing on a rainy day. Or simply serve it as a side dish for Lunch- one best combination to go along with Rice & Sambar/Rasam/Curd. Masal Vadai serves best to be served as one dish in an elaborate Vazhaiyilai Virundhu.

For more VADAI RECIPES, Click here...

Cuisine - South Indian

Recipe Type - Snacks
Spice Level  - Low- Medium
Difficulty - Easy
Yields - 20 -25 Masal Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 1-11/2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE TEA KADAI MASAL VADAI

TEA KADAI MASAL VADAI

 

INGREDIENTS :

Bengal Gram Dhal - 1 Cup
Dry Red Chillies - 2 Nos.

Cinnamon - 1 cm Piece
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch

Onions - 2 Nos.
Garlic - 2-3 Cloves
Green Chillies -2 Nos.
Curry Leaves - 1 Sprig
Coriander Leaves - Few

Mint Leaves - Few
Salt - To Taste
Oil - For Deep Frying

 

METHOD:

• Wash and Soak Bengal Gram Dhal for 1-11/2 Hours.
• Drain the after 11/2 hours and leave the dhal in colander for a few minutes to drain well.
• Remove a handful of soaked Bengal Gram Dhal & keep is aside. 
• Then grind it along with Dry Chillies, Cinnamon, Fennel Seeds and Asafoetida.
• Grind it into a coarse mixture.
• Add a few teaspoons of water, if needed(while grinding).
• Crush the Garlic pods with skin on & leave it aside.
  
• To the ground mixture, add finely chopped Onions, Green Chillies, Curry Leaves & crushed Garlic Pods.
• Add finely chopped Mint Leaves and Coriander Leaves.
• Now add the soaked Bengal Gram Dhal(left aside) along with salt and mix well.
  
• Heat oil in a pan.
• Let the oil smoke off and then reduce the flame to medium-low.
  
• Take lemon sized Masal Vadai mix and flatten them with your hands.
• Drop the shaped Masal Vadai mix into the hot oil and deep-fry them on a medium-low flame until they turn into golden brown colour.
• Drain the Masal Vadai on paper towels.
• Serve Masal Vadai hot with Coconut Chutney or any other chutney of your choice.
• Masal Vadai goes well along with hot-hot Coffee or Tea. 

 

TEA KADAI MASAL VADAI

NOTES:

• Adding spices like Cinnamon & Fennel Seeds and herbs like Mint & Coriander leaves gives a wonderful aroma, flavour & taste unique to this Masal Vadai.
• Adjust the amount of Spices to suit your spice level & preference.
• Shallots adds an extra note taste to this Masal Vadai.  Can substitute Onions with Shallots.
  
• Soak the Dhal for not more than 11/2 hours.
• Soaking for a long time will make the Vadais absorb a lot of oil.
• Drain the dhal and grind them into a coarse mixture, to yield crispy texture.
• Deep fry the Masal Vadais on a medium-low flame until it turns into light golden brown in colour.
• Deep frying on a medium flame also helps you get crispy Masal Vadais.