COCONUT SEVAI (using instant sevai )

Sevai is an all time favorite South Indian dish....

Known as "Sevai" in Tambram homes,it is called "Sandhagai" in Coimbatore region...and "Shavige " in Karnataka....

Though it looks like Idiyappam, there are a lot of subtle nuances in the ingredients the in the process that makes it totally different from Idiyappam ...I will elaborate on  the  differences later....

Since making Sevai is a rather laborious process,

the instant sevai is a boon for those who want to make this dish in a jiffy...and I have to accept that the original is unsurpassable we humbly accept the instant one too as an alternative...

INGREDIENTS

• MTR INSTANT SEVAI ( I PACKET)

FOR THE SEASONING

• GRATED COCONUT - 2-3 CUPS
• GREEN CHILLIES - 5-7
• MUSTARD SEEDS -1/2 TEASPOON
• URAD DHAL- 1 TEASPOON
• CASHEW NUTS - 1 TABLESPOON
• ASAFOETIDA POWDER - A PINCH
• OIL -1/2 CUP
• SALT TO TASTE
• CURRY LEAVES FOR GARNISHING

METHOD

• Prepare the plain instant sevai as per the instructions in the packet.(The standard instructions for MTR sevai is to boil a liter or  more of water and steep the sevai in the boiling water.Bring it to a simmer.Cook for 4 -5 minutes. Remove from heat. Drain. Spread on a large plate so it does not clump together.)

• To prepare the seasoning....

• Heat the oil in a pan.
• Splutter the mutard seeds,urad dhal and chillies. Add the cashew nuts and fry till golden brown.
• Now add the grated coconut and salt to taste. fry the the coconut is slightly done or it starts to change color and give out a good coconut oil smell.
• Now add the salt.and asafoetida powder.
• Add the curry leaves as a garnish.
• Now add this seasoning to the cooked sevai. and mix well. 
• Serve with chutney ,sambar or more kuzhambu.

Sevai  is a meal in a dish and can be had for breakfast,dinner or evening tiffin too...

PINEAPPLE PULI PACHIDI /HOT AND SOUR PINEAPPLE CURRY

Pineapples are usually used to make juices,squashes,jams,halwas,puddings ,

kesaris etc.

It was in a Kannada wedding  that I tasted 

Pineapple Gojju-A hot,sour,sweet and tangy curry

and I fell in love with it....

And when I laid my hands on a pineapple,

I tried to prepare something like that 

but I preferred to follow the traditional  

Mangai Pachadi/Mango Puli Pachadi recipe...

And wow...It was an instant sellout indeed....

INGREDIENTS

• PINEAPPLE CHUNKS -  2-3 CUPS
• GREEN CHILLIES-3
• DRY RED CHILLIES-4
• FENUGREEK SEEDS-1/4 TEASPOON
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/4 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• SAMBAR POWDER-1/2 TEASPOON
• ASAFOETIDA POWDER -A PINCH
• JAGGERY - 1/4 CUP
• TAMARIND EXTRACT OF A 1 INCH TAMARIND BALL
• CURRY LEAVES-FEW
• OIL-2 TEASPOONS
• SALT TO TASTE

METHOD

• Clean and cut pineapple into 1 to 1 1/2 inch pieces.
• Heat the oil in a heavy bottomed kadai.
• Splutter the mustard seeds,urad dhal,fenugreek seeds,red chillies and cut green chillies.
• Now,Add the pineapple chunks and saute well. 
• Add some salt to taste.
• Cook covered over low heat for 3-5 minutes.

• Now, Add the tamarind extract and enough water to the pineapple.
• Add turmeric powder,salt and sambar powder .
• Add enough water to make a slightly thick curry.
• Boil well for 10 minutes atleast or till the pineapple chunks have softened a bit.
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• When it is almost done,add the jaggery and cook till it dissolves and adds a slight glaze to the dish.
• Now add the asafoetida powder and remove from heat.
• Garnish with curry leaves.

WHAT CHENNAI EATS.....A SLIDESHOW

We Chennaiites are a whole lot of

die hard foodies...

But we have our unique preferences

(maybe that's what make us unique too!!!)

Have a look at my small slideshow 

on what Chennai eats....which I have posted

in my new YouTube channel....

Do give your valuable comments 

and subscribe to my channel too....

VENDAIKKAAI MORE KUZHAMBU /LADIES FINGER KADHI (SOUTH INDIAN STYLE)

Here is an easy to prepare ,tasty More Kuzhambu which is a refreshing change from the regular tamarind based South Indian Sambars and Kuzhambus.....

INGREDIENTS

• LADIES FINGER -10
• THICK CURD (slightly sour) -3 -4 cups
• GRATED COCONUT -1/2 cup
• TOOR DHAL - 1 Tsp
• GREEN CHILLIES -4
• TURMERIC POWDER -1/4 Tsp
• OIL -4 Teaspoons
• MUSTARD SEEDS -1/4 Teaspoon
• URAD DHAL -1/2 Teaspoon
• CURRY LEAVES -Few
• SALT TO TASTE
• ASAFOETIDA  POWDER -A little

METHOD

• Cut Ladies fingers into 1 inch pieces.
• Soak Toor Dhal in warm water for 15 minutes.
• Heat the oil in a heavy bottomed pan.
• Splutter the mustard seeds and toor dhal.
• Now add  the cut ladies finger and stir fry over slow heat till well cooked or evenly roasted.
• Grind together the soaked toor dhal,coconut ,chillies and a little water in a mixer to a smooth paste.
• Beat the curd with turmeric and salt to taste.
• Now,add the curd and ground coconut paste to the stir fried ladies fingers.
• Simmer on low heat till it just starts to bubble.
• Add asafoetida and curry leaves and remove from heat.
• If you like,season with a few fried red chillies and a little roasted roasted fenugreek seeds.

Serve with hot rice with fried pappadams and vegetable poriyals of your choice.

THAKKALI KUZHAMBU FOR IDLI DOSAS

Here is an easy to prepare side dish for your good old idli/dosas...

It is indeed a sellout when you are bored of chutneys and sambar and podis.

You need minimum ingredients and very little effort too...


INGREDIENTS

• TOMATOES-3
• ONIONS-1
• GARLIC -FEW PODS
• GREEN CHILLY -  3
• TAMARIND PUREE -1/4 Tsp
• GRATED COCONUT-1/4 Cup
• FENUGREEK SEEDS- A pinch
• MUSTARD-1/4 Tsp
• CUMINSEEDS1/4 Tsp
• SAMBAR POWDER-1Tsp
• PRESSURE COOKED TOOR DAL -1/2 cup
• COCONUT OIL-2
• SALT TO TASTE
• CURRY LEAVES -FEW

METHOD

• Chop onions and tomatoes into small pieces.Crush the garlic pods.
• Grind the coconut and chillies with a little water to a smooth paste.
• Heat the oil.
• Temper the mustard,cumin seeds and fenugreek seeds.
• Add the chopped onions and crushed garlic and saute well.
• Add the sambar powder and salt to taste.
• Now add the tomatoes and tamarind puree and cook till the tomatoes turn soft and mushy.Add enough water and boil well.
• Now add the mashed dal and ground coconut paste and bring to a boil.
• Add the curry leaves and remove from heat.
• Serve hot with any South Indian breakfast.

KARUVEPPILAI THUVAYAL /CURRY LEAVES THUVAYAL

Here is a tasty and wholesome thuvayal made with our humble bunch of curry leaves which is an abundant source of Iron....

As these leaves are always available ,you can make this dish any day or time  within minutes....

Usually,curry leaves are used for seasoning and garnishing  and usually end up as leftovers after a meal so their nutrients are not had by us fully but this dish makes sure that we consume it fully and definitely it bowls us by its aroma and taste too...

INGREDIENTS

• CURRY LEAVES  -2 cups
• URAD DHAL-1 tablespoon
• RED CHILLIES -  4-6
• TAMARIND -A small bit
• GRATED COCONUT - 1 CUP
• SALT TO TASTE
• OIL -1 teaspoon

METHOD

• Wash and clean the curry leaves .Towel dry them.
• Heat the oil and fry the dhal and red chillies.
• Add the curry leaves and coconut and the fried ingredients into a mixie jar.
• Add the tamarind and salt to taste.
• Grind them to a thick ,slightly grainy paste with just a little water.
• Serve with hot rice.
• Can be mixed with plain rice and eaten as a main course or even had as an accompaniment to rice,rotis, idlis,dosas etc.
• Tastes great with curd rice.

TOMATO BHATH

Here is a quick and easy meal in a dish that is an all time favorite for the young and old alike...

Just a handful on tomatoes and onions help you dish out this tasty dish in a matter of minutes...

INGREDIENTS

• RICE -1 CUP
• MOONG DHAL-1 TABLESPOON
• TOMATO JUICE -1 CUP
• CHOPPED ONION-1
• CHOPPED TOMATO -1
• RED CHILLY POWDER -1 TEASPOON
• TURMERIC POWDER -1/4 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• CUMIN SEEDS-1 TEASPOON
• CORIANDER LEAVES -LITTLE
• OIL-2 TABLE SPOONS
• SALT TO TASTE

METHOD

• Clean,wash and soak the rice for 10 minutes.
• In the mean while,heat the oil in a pressure pan.
• Fry the cumin seeds,onions and tomato pieces.
• Add the moong dhal.
• Add 1 1/2 cups of water.
• Add the powders and salt.
• Bring to a boil.
• Now add the soaked and drained rice.
• Cover the pressure pan with its lid and let it pressure cook for  4 -5  whistles.
• Switch off .
• Open when the pressure subsides.
• Fluff up with a fork and garnish it with coriander leaves.
• Serve with any raitha or just papads or potato wafers.

CORIANDER BHATH

Here is a healthy and tasty rice that can be prepared with easily available ingredients in a jiffy...

INGREDIENTS

• BASMATI RICE -1 CUP
• TOOR DHAL - 1 TEASPOON
• CHANNA DHAL -1 TEASPOON
• CORIANDER LEAVES -2 CUPS
• GREEN CHILLIES - 3
• MUSTARD SEEDS-1/4 TEASPOON
• GARLIC -FEW PODS
• CHOPPED ONION-1
• OIL -FEW TEASPOONS
• SALT TO TASTE
• FRIED CASHEW NUTS-10 to 12

METHOD

• Wash and soak the dhals for 10 minutes
• Wash and clean the coriander leaves.Pat them dry.Chop them into coarse bits.
• Heat the oil in a pressure pan .
• Splutter the mustard seeds.
• Fry the slit chillies ,garlic and chopped onions.
• Now add most of the coriander leaves and saute well.(Reserve some for garnishing.)
• Add the soaked dhals and rice.
• Add salt to taste.
• Add  2 1/2 cups of water and pressure cook for 3 whistles.
• Open the pressure pan.Fluff up the rice.
• Garnish with fried cashew nuts and fresh coriander leaves. 
• Serve with raitha and chips.

PALADA PRADHAMAN

Here is a heavenly dessert fit for the Gods and you too...

It is Palada Pradhaman , a milk based kheer unique to God's own country- Kerala.

No Sadya (Festive meal) is complete in Kerala without a liberal helping of Palada Pradhaman...

The traditional Palada preparation is rather laborious - it involves a lot of soaking,grinding and steaming while preparing the Ada but with the availability of Instant ada over the counter in any good departmental stores,preparing this pradhaman has become very easy.


INGREDIENTS

• FULL FAT MILK -2 LITERS
• READY TO COOK PALADA -1 1/2 CUPS
• SUGAR -2 CUPS 
• POWDERED ELAICHI -1/4 TEASPOON
• CASHEW NUTS FRIED IN GHEE -1 TABLESPOON

METHOD

• Soak the ada in water for 10 minutes.
• Boil the ada in water till they are cooked to a tender consistency.
• Meanwhile ,boil the milk ,stirring continuously ,till it is reduced to 2/3 of it's original volume.
• Drained the cooked adas. Cool well in cold water.Drain.
• Add the adas to the boiling milk and cook continuously for 5 more minutes.
• Bring to a simmer.
• Add the sugar and elaichi powder.
• Remove from heat.
• Garnish with fried cashew nuts (preferably broken bits).
• Serve hot or after it is cooled.

VELLA AVAL / SWEET POHA

Here is a tasty and simple dessert straight from my Grandma's kitchen....

It is delicious and filling and  can be prepared in less than 15 minutes...

This dessert is a tasty and healthy alternative to the modern day pastries ...

Usually it is prepared on Gokulashtami /Sri Krishna Jayanthi / Janmashtami day and offered to Lord Sri Krishna  to symbolically remind us of Kuchela's offering aval to Sri Krishna who partakes it happily and showers Kuchela with wealth, joy and prosperity...

INGREDIENTS

• AVAL /RICE FLAKES /POHA-2 CUPS
• POWDERED JAGGERY-1 3/4 CUP
• POWDERED ELAICHI-1/4 TEASPOON
• GRATED COCONUT -1 CUP
• GHEE-3 TABLESPOONS
• FRIED CASHEW NUTS-  8 - 10

METHOD

• Dry roast the aval in a kadai for a minute.
• Powder it coarsely for 1/2 a minute in a mixer.
• Soak the powdered aval with just enough water  for 7-8 minutes if the aval is the hard variety.(If it is the thin aval this stem may be skipped  or you may soak it for just 30 seconds).

•  Heat the powdered jaggery  with just enough water cover it.
• Dissolve and boil till you get a nice aroma .

• Now ,add the soaked aval and grated  coconut to the jaggery syrup.
• Continue stirring till the syrup is absorbed and it leaves the sides of the pan.
• Now add the elaichi and fried cashew nuts and garnish.
• Serve hot or a little cool.

• This dessert is usually home made of offered in temples and is not usually available in restaurants or sweet shops.

KADAPPA / POTATO CURRY/ KUMBAKONAM KADAPPA

"Kadappa "is a simple and flavorful side dish  made with onions , potatoes ,coconut and spices...

It is a versatile dish and is a perfect ,low fat,accompaniment to idlis, dosas, chappathis ,puris etc.

This dish is a speciality of  Thanjavur and Kumbakonam areas...

It is not easily available in regular restaurants  but I heard some Messes do serve it.

Any one who tries it for the first time is intrigued by its taste and flavor..

"Is it Korma?" asks someone...

"No it is more like a masala "said another...

"It is a bit like Malabar Stew" commented one...

"No. It is more like Kootu with a dash of masala" declared another....

I say "It is a bit of all"

And all agree but say  "It is different and yummy too!"



INGREDIENTS

•  POTATO-1/4 KG
• ONION- 3
• OIL -2 TEASPOONS
• SALT TO TASTE
• CURRY LEAVES FOR GARNISHING- FEW

FOR  SEASONING

• CLOVES-4
• ELAICHI-4
• BAY LEAVES-FEW
• CINNAMON-2 BITS
• GREEN CHILLY-1

GRIND TOGETHER

• GARLIC- 4-6 CLOVES
• GREEN CHILLIES-2
• ROASTED GRAM-1 TABLESPOON
• GRATED COCONUT-2 TABLESOPPNS
• SAUNF (FENNEL SEEDS)-1/2 to 1  TEASPOON

METHOD

• Grind together the garlic,coconut,chillies,roasted gram and saunf to a fine paste with enough water.
• Boil ,peel and chop the potatoes.
• Chop the onions.

• Heat a heavy bottomed pan .Add the oil and fry the seasonings.
• Add the chopped chilly,onions and potatoes .
• Cook well for a few minutes .
• Now add the salt  to taste.

• Add the ground masala and enough water and boil well.
• Simmer over low heat for a few minutes and remove from heat.

• Garnish with curry leaves .
• Serve hot with hot idlis, dosas ,puris or chappatis.

RASAM POWDER /RASAPPODI

Here is a simple and easy recipe for your traditional ,home made , South Indian Rasam....which is an integral part of a South Indian meal.....

It is easy to prepare and has very good keeping quality too...

It retains it's flavor and taste easily for a period of 3 to 6 months if it is stored well in air tight ,dry containers.

INGREDIENTS

• TOOR DHAL-1/4 CUP
• DRY RED CHILLIES-6 CUPS
• CORIANDER SEEDS (DHANIA)-4-5 CUPS
• PEPPERCORNS-50 GRAMS
• CUMIN SEEDS (JEERA) -50 GRAMS
• ASAFOETIDA POWDER-1 TEASPOON

METHOD

• Remove the stalks of the chillies
• Dry roast the ingredients (Dhal,pepper,jeera and dhania),one by one.
• When roasting the chillies,add 1/2 a teaspoon of oil (optional)
• Powder them ,one by one,in a mixie.
• The powders can be slightly coarse.
• Mix them well.
• Add the asafoetida powder. Mix well.
• Store in dry,airtight containers.
• Always use a dry spoon.

BANANA STEM CURRY

Here is a healthy vegetable curry made with finely cut tender and juicy banana stem which is low in calories and high in fiber...
It is very good for kidney stones and digestive problems too...


INGREDIENTS

• FINELY CUT BANANA STEM- 2 CUPS
• GRATED COCONUT- 1 TABLESPOON
• DRY RED CHILLIES- 3
• MOONG DAL- 1 TABLESPPON(Soaked for 10 mins)
• GREEN CHILLY- 1
• CURRY LEAVES-FEW
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DAL -1/2 TEASPOON
• SALT TO TASTE
• OIL-2 TEASPOONS

METHOD

• Chop the banana stem into tiny pieces.Soak them in water.Stir them well with a fork .The excessive fiber from the banana stem will be easily removed in this fashion.
• Heat the oil in a pan.
• Splutter the mustard seeds,fry the chillies and urad dhal.
• Now add the banana stem and stir well.
• Add the soaked Moong dal.
• Add a cup of water and salt to taste.
• Boil well till the water evaporates or till the stem and the moong dal is  well cooked .
• Garnish with grated coconut and curry leaves .
• Serve hot with rice and curry/sambar of your choice.

AMMINI KOZHUKKATAI/MANI KOZHUKKATAI/UNDILI KOZHUKKATAI

It is Ganesh Chathurthi season...and Kozhukkatai is an important neivedyam/offering made during this festival.

Unlike the sweet modakam/kozhukkatai, this Ammini /Mani/Undili Kozhukkatai is a spicy version which is much easier to make and definitely,tasty too.


INGREDIENTS

• RICE FLOUR -1 CUP
• WATER-1 3/4  CUPS
• GRATED COCONUT-3/4 CUP
• DRY RED CHILLIES-4
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• ASAFOETIDA POWDER-FEW PINCHES
• OIL-2 TABLESPOONS
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Heat the water in a heavy pan.Bring to boil.Add the salt to taste.Add a tablespoon of oil to the water.
• Switch off the gas.
• Now Add the flour little by little ,stirring continuously,avoiding lump formations.
• Now ,cook the flour in medium heat till it leaves the sides of the pan.(Using a nonstick pan makes your job simpler)
• Remove from heat.
• Apply oil in your hands and roll out tiny marble-sized balls out of this cooked dough.
• Steam these balls in an idli cooker/steamer for 10 minutes or till they are done.(the get a shine when done and when you insert a toothpick into a ball ,it comes out clean when cooked well)
• Heat a tablespoon of oil in a kadai.
• Splutter the mustard seeds,urad dhal and red chillies.
• Now add the steamed Ammini kozhukkatais  and sautee well.
• Add the sasfoetida,grated coconut and (more salt-optional) curry leaves. 
• Sautee for a few minutes.
• Serve hot or later.

RIDGE GOURD THUVAYAL /PEERKANGAI THUVAYAL

Here is one of my favorite comfort foods....
And mind you...it is one of the easiest and tastiest dishes that I ever make...


INGREDIENTS

• RIDGEGOURD -2 MEDIUM SIZED ONES
• GRATED COCONUT- 1/2 A COCONUT
• TAMARIND -A MARBLE SIZED BALL
• URAD DHAL-3 TEASPOONS
• DRY RED CHILLY-3-5
• OIL-2 -5 TEASPOONS
• ASAFOETIDA POWDER-FEW PINCHES
• MUSTARD SEEDS-FEW
• CURRY LEAVES -FEW
• SALT  TO TASTE

METHOD

• Peel the skin of the ridge gourd and cut them into small slices /pieces.
• Grate the coconut.
• Heat a little oil in a pan.
• Fry the ridge gourd for a few minutes  or till it turns slightly mushy.Keep aside.Cool.
• Now, Puree it in a mixie without adding any water.
• Heat some more oil in a pan.Fry the red chillies and urad dhal.
• Fry till the dhal is golden in color.(not too reddish)
• Add the fried mixture,coconut,tamarind and salt to the ground ridge gourd.
• Grind them to a coarse paste in a mixie.
• Now heat a little oil in a pan.Splutter the mustard seeds,asafoetida and curry leaves and add them to the ground mixture.
• This thuvayal is great when you mix it with hot rige and a teaspoon  of  melted ghee and eaten with fried appalam /vadam etc.

http://www.whitbitskitchen.com/2015/07/13/monthly-masala-link-party/

THINAI VEGETABLE BHAATH /FOXTAIL MILLET VEGETABLE BHAATH

Now a days, there is an awareness is the health benefits of our long forgotten millets ....

Even some restaurants serve dishes made of different kinds of millets...

I tried out a  conventional Vegetable Bhaath with Thinai arisi /Foxtail millet and it tasted good too....


INGREDIENTS

• THINAI ARISI (FOX TAIL MILLETS) -2 CUP
• MOONG DHAL -1 TABLESPOON
• TOMATOES-2
• CARROT-1
• ONION-1
• BEANS-FEW
• GREEN PEAS-1 TABLESPOON
• GREEN CHILLIES-2
• SAMBAR POWDER-1 TEASPOON
• TURMERIC POWDER -1 /4 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA  DHAL -1/2 TEASPOON
• CASHEW NUTS -FEW
• CUMIN SEEDS-1/4 TEASPOON
• ASAFOETIDA POWDER-FEW PINCHES
• OIL -2 TABLESPOONS
• LIME JUICE-1 TABLESPOON
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Chop the onions,green chillys,tomatoes and other vegetables.
• Make a puree of the tomatoes in a blender.
• Heat a pressure pan.
• Heat the oil  and splutter the mustard ,dhals,cumin seeds cashew etc.
• Sautee the chillies, onions, cut vegetables etc.
• Now add the tomato puree ,salt, sambar powder and turmeric powder.Add 5 cups of water. Bring to a boil.
• Now add the cleaned and washed thinai arisi (millets).
• Pressure cook till well cooked.
• Remove from heat.
• Once the cooker is opened,mash the cooked mixture slightly.
• Add the asafoetida powder and lemon juice.
• Mix well.
• Serve hot with raitha and chips.
• It is a great lunch box recipe too.
• If you wish,you can add some tamarind paste too,while cooking.

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•  http://www.whitbitskitchen.com/2015/07/13/monthly-masala-link-party/

CHAKKA PRADHAMAN/JACK FRUIT KHEER/PALAAPAZHA PAYASAM

Summer time is the time for mangoes and jackfruits...

And what can be a more appropriate time to make Chakka Pradhaman...Palaapazha payasam...(Jackfruit kheer)

Here arrives a fresh ,full ,ripe chakka /Jack fruit and the whole family is making uncalled for visits to get a whiff of the fragrance of this fruit ....

Yes...Cutting it open is a laborious task and I eagerly welcome a helping hand from my maid or family members  and once the fruit is cut open... segments are removed out,the seeds  and fibers are removed and cleaned  ....(mind you ....it takes a lot of time and patience)

Now, the plates of chakka/palaapazham  is served with a dollop of honey and I immediately reserve a portion of the fruit for my  delicious CHAKKA PRADHAMAN....

INGREDIENT

• JACKFRUIT SEGMENTS-1 LITER
• POWDERED JAGGERY-1/2 LITER
• COCONUT MILK OF 1 COCONUT
• SMALL COCONUT BITS OR CASHEW NUTS-1 TABLESPOON
• POWDERED CARDAMOM-1/4 TEASPOON
• GHEE-2 TEASPOONS

METHOD

• Clean and cut the jack fruit into smaller bits.Pressure cook with little water till soft.
• Cool.
• Grind to a paste in a mixer.
• Make a sugar syrup with a little water and jaggery.(Filter it when the sugar is just dissolved and then boil it to a thin syrup)
• Now add the jack fruit paste to the sugar syrup.
• Bring to a boil.
• Add the coconut milk  extracted from a freshly grated coconut and add to the mixture .
• Add the powdered cardamom.
• Simmer lightly.
• Remove from heat.
• Heat the ghee and fry the coconut bits/cashew nuts and garnish the pradhaman with them.
• The traditional Pradhaman has only chewy fried coconut bits   added to it but I personally prefer fried cashewnuts which adds to the taste.
• Serve hot or cold.
• The quantity of jaggery may be adjusted as per your preference and the sweetness of the fruit but care should be taken that the the sweetness of jaggery should not mask the sweet taste of the jack fruit.
• No festive lunch in Kerala is complete without this pradhaman.

PULI AVAL / SPICY IMLI POHA /TANGY RICE FLAKES

Here's another comfort food from my Grandmother's kitchen....

Puli Aval is a tasty, nutty,tangy and spicy dish- Rather a meal in a dish  which can be prepared with minimal effort and readily available ingredients.....which are really healthy....

INGREDIENTS

• RICE FLAKES(THICK VARIETY) -2 CUPS
• TAMARIND - A LIME SIZED TAMARIND BALL
• PEANUTS-3/4 CUP
• URAD DHAL-1/2 TEASPOON
• CHANNA DHAL-1/2 TEASPOON
• DRY RED CHILLIES-4-6
• TURMERIC POWDER-1/2 TEASPOON
• ASAFOETIDA POWDER-1/4 TEASPOON
• SESAME OIL-3 TEASPOONS
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Dry roast the rice flakes/aval/poha in a kadai.
• Crush them roughly.(This can be made and stored in an air tight jar in advance).
• Soak the tamarind in warm water and extract the puree.
• Mix the salt and turmeric powder with the tamarind puree.
• Add the crushed flakes to this puree.mix well.Leave it aside for 30 minutes till the puree is absorbed by the flakes.
• Heat the oil in a kadai.
• Fry the mustard seeds,dhals, peanuts,red chillies and curry leaves.
• Add the soaked rice flakes and stir well.Cook for a few minutes  and add the asafoetida powder.Mix well.
• Serve hot .
• This is a regular dish made in many a Tamil Brahmin  homes.
• As far as I know ,this tasty dish is not usually available in any famous restaurant in Tamil nadu,I don't know why....

KARUVADAAM VATTRAL KUZHAMBU

Here is another tangy,spicy kuzhambu from my grandmother's kitchen ....

It is prepared in less then 10 minutes as it needs no veggies at all...and it is a lifesaver when there is an unexpected guest or you suddenly discover that your vegetable tray in your fridge is 
empty !!!

Usually all South Indian households stock an array of appallams,vadams ,vattrals  and karuvadaams  at home....

Lucky are we -

they are available off the shelf...and we need not slog on sweltering hot summer months preparing these delicacies for the rainy day....

INGREDIENTS

• KUZHAMBU KARUVADAAMS-2 CUPS ( 15-20)
• TAMARIND -1 SMALL LIME SIZED BALL
• SESAME OIL-1/2 CUP
• SAMBAR POWDER-1 1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• DRY RED CHILLIES -3-4
• CHANNA DHAL-1/2 TEASPOON
• FENUGREEK SEEDS-1/2 TEASPOON
• ASAFOETIDA POWDER-1/4 TEASPOON
• SALT TO TASTE
• CURRY LEAVES - A FEW SPRIGS

METHOD.

• Soak the tamarind in 2 cups of hot water and extract the pulp.
• Heat a teaspoon of the oil.
• Splutter the mustard seeds. Fry the urad and channa dhal,red chillies  and fenugreek seeds .
• Add the tamarind extract and bring to a simmer.
• Heat the rest of the oil .Fry the Kuzhambu karuvadaams on medium heat till they turn slightly reddish.(Take care not to over fry them or under cook them).
• Add the fried karuvadaams,turmeric powder ,sambar powder  and salt to the simmering tamarind extract.
• Add some more water.
• Boil well till it thickens slightly (approximatey 5 minutes)
• Now add the asafoetida powder.
• Add curry leaves and garnish.
• Serve hot with steamed rice and fried appalams .
• These Karuvadaams cooked in kuzhambu soak up the liquid and the kuzhambu thickens soon.So add the fluid keeping that in mind.
• The kuzhambu karuvadaams are great when eaten along with plain curd rice.

POONDU KUZHAMBU /GARLIC KUZHAMBU

Here is a tangy,spicy,healthy and flavorful kuzhambu /curry...made with Garlic as a main ingredient...

This is best mixed with hot rice and eaten along with hot vegetable stir fries and crunchy fried Appalam/pappad.

This kuzhambu is a great accompaniment for breakfast dishes like idlis,dosas,kal dosas upma etc. 

INGREDIENTS

• PEELED GARLIC PODS -1 CUP
• TAMARIND -1 INCH BALL
• MUSTARD SEEDS -1/2 TEASPOON
• URAD DHAL -1/2 TEASPOON
• DRY RED CHILLIES-3
• DHANIA POWDER -1/2 TEASPOON
• SAMBAR POWDER-1 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• CURRY LEAVES-A FEW
• SESAME OIL-2 TABLESPOONS
• SALT TO TASTE
• ASAFOETIDA POWDER- 1/4 TEASPOON

METHOD

• Peel the garlic pods.
• Soak the tamarind in a cup of hot water and extract the pulp.
• Heat the oil in a pan/kadai.
• Splutter the mustard seeds.
• Add the red chillies,urad dhal  fry till the dhal is golden in color.
• Now add the curry leaves and garlic and fry in low heat till the garlic is slightly done.
• Now add the dhania powder,turmeric and salt to taste. Cook for a minute.
• Then add the tamarind puree and boil well .Add the sambar powder and cook till the raw smell of the tamarind and sambar powder goes away and the garlic pods are well cooked.
• Add the asafoetida powder/hing and remove from heat.

Serve hot with hot rice and vegetables or as a side dish to idlis,dosas etc.