Mulakeerai Kootu

Mulakeerai kootu :

Mulakeerai -1 bunch [wash & finely chopped]

Tomato -1[finely chopped]

Water 11/2 tumbler

Sugar -1/2tsp

Cooked turdal -3tbsp

Grind to paste:

Coconut -5pieces

Green chilly -3no

Jeera -1/2tsp

Seasoning:

Mustard seeds -1/2tsp

Split uraddal -1/2tsp

Jeera -1/4tsp

Hing -1/4tsp

Method:

1] Make a paste of the content given under grind to paste.

2] Boil water in a kadai,add the sugar and salt,then add the chopped green leaves .

3]Wait for 3 minutes,sothat the leaves get cooked.

4]Then add chopped tomatoes, groundpaste and cooked turdal.mix well. Let this boil for 3 to 4 minutes.

,

5] Season with mustard seeds,jeera,uraddal and hing. Serve with hot rice & dosai.

Note:

1] Wash the green leaves 2 to 3 times and then chopped the leaves.

2]Adding sugar is because sugar retains the green colour of the leaves.

Lemon Rice [Traditional Varietyrice]

Lemon rice:

Lemon -2 to 3 [one cup rice -1 big lemon ie 1tsp lemon juice.]

Rice -11/2 cup

Turmeric powder -1/2tsp

Green chilly -4 to 6

Roasted jeera powder -1/2 tsp

salt -to taste

seasoning:

mustard -1/2tsp

jeera -1/4tsp

split urad dal -1tsp

channa dal -1tsp

sesame oil -4tbsp[tablespoon]

hing -1/2tsp

Method:

1] Cook one cup of rice with 11/2 cup of water for 3 whistles and aside. Add little salt and one tsp of oil and mix gently with fork.

2] Heat 4 tbsp sesame oil in a kadai,add mustard seeds,let it splutter,add jeera,channa dal ,split uraddal,hing,split green chillies,curry leaves.

switchoff the flame. Add lemon juice from 1 big lemon.

3] Add this to the rice,mix well with the fork. Add roasted jeera powder 1/2tsp to the rice and mix well. 4] Serve with pappad& vadams.

Step by step photo:

Masala Neermoor -1

Masala neermoor :1

Butter milk -4cup [1 litre]

Salt -to taste

Grammasala -one pinch

Grind to paste:

Green chilly -2

Pudina -1 small bunch[1/4 bunch coriander leaves&few curry leaves -optional]

Seasoning:

Mustard seeds -1/4 tsp

Jeera -1/4tsp

Curry leaves -few

Oil -1/2tsp

Method:

1]Make a fine paste of the ingredients given under grind to paste.

2] Mix the paste to the buttermilk and add one pinch of garam masala.

.

3]Now season with the ingredients given under seasoning. Mix well.drink cool.It is yummy in hot summer

Karunaikilangu Varuval

Karunai kilangu varuval 2

Karunai kilanku -1/4kg

Red chilly powder -3/4tsp

Coriander powder -1/4tsp

Turmeric powder -1/4 tsp

Oil -3tbsp

Salt - as required

Seasoning:

Mustard seeds -1/2tsp

Jeera -1/4tsp

Uraddal -3/4tsp

Curry leaves -few

Oil -1tsp

Method:

1] Heat oil in a kadai,add the mustard,let it splutter,then add the jeera&split uraddal,curry leaves.Now add the yam.[made into squares of 1cm thickness]

2] Saute for5 to 7 minutes. Add turmeric powder,redchilly powder,corianderpowder,salt[slow flame] and saute well.

3] Close the kadai with lid,sothat the yam get cooked 5 to 7 minutes. You can roast it for another 2 to 4 minutes for golden roasted fry.

4]serve withhot rice,rasam,curd rice.

Note:

Before closing the kadai with lid,you can add one tsp of tamarindjuice.This will give a tangy taste.

Mangai Vatral Sambar [Traditional sambar]

Mangai vatral sambar[traditional]

Mangai vatral -25 pieces

Sambar powder-2tsp

Tamarind juice -1/2 cup

Cooked tur dal -5tsp

Turmeric powder-1/4 tsp salt -as required

Fenugreek seeds -1/2tsp[roasted& powdered]

Seasoning

Mustard seeds -1/2 tsp

Jeera -1/4 tsp

Curry leaves -few

Hing -1/2 tsp

Oil -11/2tsp

Method:

1] Take hot water in a bowl. Add themangai vatral and close the lid.& drain the water after 1 minute.

2] Take tamarind juice in a kadai ,add sambar powder,salt,mangai vatral and bring it to aboil.

3] After 2 minutes add cooked and mashed turdal. Let this sambar boil for 5 minutes, switch off the flame. Add roasted fenugreek powder

.

4] Season with mustard seeds, jeera& curry leaves.

5] Serve with hot rice and poriyal.