Coconut Thuvaiyal, Theyengai Thuvaiyal, Thenkkai Poruppu

Ingredients :

Coconut - 1/2 Cup 

Small Onions - 3 Shallots                                                    Preparation Time : 10 Minutes

Coriander Seeds - 1 Tsp

Cumin Seeds - 1/2 Tsp                                                        Serves : 2 People

Channa Dal - 1/2 Tsp

Green Chilly - 1

Curry Leaf - few

Pepper - 4

Badaga(Dried Onions) - 1 Tsp

Tamarind - Small Piece

Salt - 1/2 Tsp

Oil - 1 Tsp

Coconut Thuvayal

 Method :

Take all the ingredients  before you start roasting it.

Heat a pan with 1 Tsp oil and add all the ingredients except coconut. Roast it well until golden brown and nice aroma. Finally add coconut and roast together. Roast for 5 Minutes.

Cool the ingredients before you grind. Transfer it to a mixer jar. Add little water while grinding. Grind to smooth paste.

Transfer it to a serving bowl.

Serve with hot rice and don't forget to add Ghee.

Thank You. See you in next post.

Sorakkai Kulambu, Bottle Gourd Curry

            Sorakkai Kulambu is one of  my family's authentic recipe. It has a combination of Spicy, Tangy and sweet flavor. I always prefer with extra ghee in it. Lets try it.

Ingredients :

Bottle Gourd or Sorakkai - 2 Cups                                   Preparation Time : 10 Min
Mustard Seeds - 1/4 Tsp
Urad/Channa dal - 1/2 Tsp                                               Cooking Time  : 15 Min
Onions - 1/2 Cup
Garlic - 3 Tbsp                                                                  Serves : 2 People
Red Chilly - 2
Curry Leaf
Turmeric - 1/2 Tsp
Tamarind extract - 2 Tbsp
Jaggery - 1 Tsp
Salt - 2 Tsp
Oil - 3 Tbsp
Ghee - 1 Tsp

Sorakkai Kulambu

Method :

Wash the bottle gourd, peel the skin and chop well into small cubes.

Boil 1 cup water in a pan and add chopped Bottle Gourd. Cook until it turns soft. Smash it well using a laddle or grind it in a mixer grinder.

Heat a pan with oil, add mustard seeds, Urad/channa dal.

Once it crackles add chopped Onions, Red chilly, Curry leaves and Garlic.

Add Tamarind extract, smashed bottle gourd and salt.

Allow it to get thicker. Stir continously. Finally add jaggery.

Add a tsp ghee and stir it well.

Transfer it to a serving bowl.

Serve hot with rice, add extra ghee to enhance the taste.

Thank You. See you in next post.

Methi & Kothamali Thuvayal, Vendhaiyakeerai Kothamali Kadayal

                  This Kadayal is often prepared with Methi Leaf, Coriander Leaf, Kongura Leaf, Thumbai Keerai. Where the keerai varies but the method is same. This recipes holds Sweet, Sour and Spicy-ness which balances to get ultimate flavor to this recipe. Come lets try it today.

Ingredients :

Coriander Leaf - 1 Bunch                                                      Preparation Time : 10 Minutes
Methi Leaf - 1 Bunch                  
Onions - 1 Cup                                                                      Cooking Time : 20 Minutes
Garlic - 3 Tbsp Chopped
Red Chilly - 2                                                                        Serves : 4 People
Mustard Seeds - 1/4 Tsp
Channa Dal - 1/2 Tsp
Sesame Oil - 3 Tbsp
Tamarind extract - 3 Tbsp
Turmeric  - Pinch
Salt - 1 Tsp
Jaggery/Sugar - 1 Tsp

Methi/Kothamali Thuvayal

Method : 

Soak Tamarind in water and extract juice from it. Clean Coriander leaf and Methi leaf and wash it well. Add 1 Cup water in a pressure cooker and add both the leaves. Pressure cook for 1 whistle.
Cool the leaves well.

                          

Add the cooked leaves and grind it to smooth paste. Heat a pan with oil and add mustard seeds, channa dal. Add onions, red chilly and garlic and saute it well.

                         

Add tamarind extract, turmeric and toss it until it gets thick.

                          

Finally add the grinded paste, salt and mix it well. Allow it to get thicker. Stir it. Add jaggery.

                        

Transfer it to a serving bowl. Serve with hot rice.

Note :
You can make this thuvayal with whole coriander leaf or methi leaf.
Or you can mix both the leaves.

Idiyappam with coconut milk

              I love Idiyappam with coconut milk flavored with cardamom powder. My mother used to prepare Appam with coconut milk. I'll make instant idiyappam the next day and have with the left over coconut milk. Coconut milk goes well with everything if you like the flavor of coconut milk and cardamom. I prepared my own home-made Idiyappm this time for my dinner. Come lets try this recipe.

Ingredients :

Idiyappam - 1 bowl                                                       Preparation Time : 10 Min
How to make Idiyappam
                                                                                      Cooking Time :  10 Min
To prepare Coconut Milk :
Coconut -(1 Half Shell) -
Water - 1/2 or 1 cup
Sugar - 1/4 Cup
Cardamom - 4 tsp

Idiyappam with coconut milk

Method : 

Break the coconut and scrap the coconut pulp from it. Grind it smooth, add warm water while grinding, so that you can remove excess milk from it.

                                  

Filter the coconut milk using a filter. Once again add some more water and grind the coconut to remove remaining milk from it.

                                

Take the cardamom in a mixer jar, add 1 Tsp sugar to it and grind it to smooth powder. Keep aside.

                                

Add the coconut milk in a pan and boil it. Once it gets warm add sugar and dissolves it. 

                               

Once it gets hot, add 1 Tsp cardamom powder and turn off the stove. Dont allow it to boil well. Allow to cool.

                               

Prepare idiyappam(as given in the link) before you start the process. Take a pieces of Idiyappam in a small cup and add coconut milk to it. Take your spoon and have hot or cold.

Thank You. See you in next post.

Coconut Milk Vegetable Gravy

Ingredients :

Coconut Milk - 1 cup( Thick Consistency)                           Preparation Time : 10 Min
Peas - 1/2 Cup
Potato - 1/2 Cup                                                                     Cooking Time : 20 Min
Tomato - 1
Onions - 1/2 Cup                                                                    Serves : 2 People
Coriander leaf/ Curry leaf
Chilly powder - 1/2 Tsp
Turmeric Powder - 1/2 Tsp
Curry Masala Powder/ Garam masala - 1/2 Tsp
Mustard seeds - 1/4 Tsp
Salt - 1 tsp
Oil - 2 Tbsp

Coconut Milk Vegetable Gravy

Method :

         Heat a pan and add oil. Once it gets hot, add mustard seeds & Urad dal. Then add onions, curry leaf and tomato. Stir it until it gets cooked. Add Turmeric, chilly  and curry masala powder. Stir it well.

                               

Finally add peas and potato with some salt. Stir well. Have coconut milk ready to be added.

                              

Add coconut milk to the vegetables. Stir well. Simmer the stove. The coconut milk will start getting thick.

                              

Once the curry turns semi-thick consistency. Switch off the stove. Transfer it to a serving bowl.

                            

Garnish with coriander leaf. Have hot with rice or roti.

Thank You. See you in next post.

Idiyappam , How to make Home-made Idiyappam

Ingredients :

Idly Rice - 1 Cup                                                                    Preparation Time : 15 Min

Oil/Ghee - 1 Tbsp                                                                  Cooking Time : 15 Min

Idiyappam or Muruku Maker                                                 Serving size : 12-15 Idiyappam's

Steamer or Idly Maker

Home-made Idiyappam

Method :

              Soak idly rice for 3-4 Hours. Wash well and grind it smooth in a mixer jar or grinder. Add water while grinding. It has to be very smooth and medium consistency. 

                             

Add the batter in a non-stick pan and turn on the stove. Keep in low temperature. Keep stirring continuously. The batter will become thick as it gets hot and difficult for stirring.

                             

Once it nicely forms a dough, add some oil or ghee and roll it. It might take only 5 minutes to complete this process.

                                

Once you finish, take your idiyappam maker  and stuff the hot flour dough into it. Dont let the dough cool off. Otherwise it will get dried and become tough to squeeze the flour.

                                          

Heat your steamer and squeeze the flour into it directly. Close the lid and steam it for 10 Minutes.

                        

Nice hot idiyappam is ready. Transfer to a serving dish. Serve hot with coconut milk or curry's.

Thank You. See you in next post.