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...

NARTHANGAI OORUGAI / CITRON PICKLE /NAARANGAI OORUGAI

Narthangai Oorugai/Citron Pickle is a healthy and tasty pickle....an accompaniment to the all time favorite "Thayir Sadham " in any Tamil Brahmin home...

Here is a sure fire,time-tested recipe for Narthangai Oorugai....

INGREDIENTS

• FIRM CITRONS-    6-8 
• GINGELLY OIL-      1-2 CUPS
• TURMERIC POWDER -1 TEASPOON
• CHILLY POWDER  - 3 -4 TEASPOONS
• MUSTARD SEED-1 TEASPOON
• FENUGREEK SEEDS -1 1/2 TEASPOON
• ASAFOETIDA POWDER -1 TEASPOON
• SALT TO TASTE - APPROXIMATELY 3/4 CUP

METHOD

• Wash and dry the citrons.
• Chop the citrons into small pieces.
• (Make sure you use a shallow bowl to hold the chopped citrons and the juice of the citrons.)
• Put the chopped citrons and the juice of the citrons in a clean and sterile glass or ceramic bowl with a lid.

• Now ,add 80% of the salt to the citrons .
• Mix well with a clean spoon/spatula.
• Keep the bowl covered .
• Preferably, leave the bowl in  direct or indirect sunlight for a week.
• Stir it once or more every day for a few hours at least ,for a week.
• (Make sure you use a clean and dry spoon/spatula to stir it.)

• After 7 days,the salt and the juice of the Narthangai mixes well and become a thick fluid that coats the cut Narthangai.
• The chopped bits would have softened a bit.

• Now,heat the oil in a broad,heavy bottomed kadai/pan.
• When the oil is hot enough,splutter the mustard seeds and fenugreek .
• (Alternately you can add dry roasted and powdered fenugreek too while cooking)

• Add the Citron salt mix to the pan.
• Now add the turmeric and chilly powder.
• Cook well while stirring constantly.
• Cook till it evaporate and leaves the sides of the pan.
• Now,add the remaining salt to taste.
• Add the asafoetida powder .
• Remove from heat.

• Store in sterile bottles.
• Keeps good for a year.

It tastes divine with good old curd rice,idlis,dosas and upma too.

ORANGE PEEL KUZHAMBU /ORANGE THOL PULI PACHIDI

We all rave about the benefits of Oranges....
But we do not have a second thought before dumping the orange peel....
After knowing about the benefits that the humble orange peel has,
and after tasting this simple and tasty dish you will never throw the peel away....

Orange peel also contains considerable amounts of 

calcium, copper, magnesium, vitamin A, folate and 

other B vitamins and dietary fiber. 

They have an intense orange and bitter flavor, but the 

latter is often a clue that a food is healthy; the bitter 

taste is the result of the many flavonoids that orange

 peels contain.

INGREDIENTS

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

INGREDIENTS

• Heat the oil in a pan.
• Splutter the mustard seeds,urad dhal ,red chillies and fenugreek seeds.
• Add the curry leaves ,slit green chillies and chopped orange peel.
• Saute well for 2 to 4 minutes in medium heat.
• Now add the tamarind extract .
• Add the sambar powder,turmeric powder and salt to taste.
• Boil well till the orange peels are done well.
• Now add the jaggery and let it simmer for a while.
• Add a dash of asafoetida .Remove from heat.
• Serve with hot rice.
• It tastes great when had as an accompaniment for curd rice.
• It has a hot,sour,bitter and sweet tang which makes the dish unique.

This is a typical Tambram dish which is not found in any restuarant menu...

Using gingelly oil enhances the flavor of this unique dish.

VAAZHAIKAI KARAMANI SAMBAR /RAW BANANA COW PEAS SAMBAR

Here is a wholesome and tasty sambar for you...

INGREDIENTS

• RAW BANANAS(Cubed) - 2
• KARAMANI -1 Cup
• TAMARIND -1 1NCH BALL
• BOILED TOOR DHAL -1/2 CUP
• GRATED COCONUT -1/2 CUP
• DRY RED CHILLY -5
• CORIANDER SEEDS -2 TEASPOONS
• CHANNA DHAL -1 TABLESPOON
• TURMERIC POWDER-1/4 TEASPOON
• OIL -1 TABLESPOON
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL -1/2 TEASPOON
• ASAFOETIDA POWDER -FEW PINCHES
• SALT TO TASTE 
• CURRY LEAVES -FEW

METHOD

•  Peel and cube the raw bananas.
• Boil it till done in the tamarind extract to which salt and turmeric powder is added till the banana cubes are soft.
• Pressure cook the karamani till done.(Soak for an hour if required.)
• Heat a teaspoon of oil.Roast the red chillies,channa dhal and coriander seeds till golden.
• Grind the roasted items and coconut to a thick paste with enough water.
• Add the cooked toor dhal  and ground paste to the sambar.
• Add the cooked karamani to the boiling sambar.
• Add enough water to get a reasonably thick but pouring consistency.
• Simmer for a few minutes.
• Add  the asafoetida powder.
• Splutter mustard seeds and urad dhal in hot oil and add to the sambar.
• Garnish with a sprig of curry leaves.
• Serve hot with rice,vegetables and fried appalam.

AVARAIKAI PORIYAL / BROADBEANS CURRY

A simple and tasty ,wholesome poriyal/ vegetable curry ...a fitting accompaniment to any South Indian meal...

INGREDIENTS

• AVARAIKAI (broadbeans)- 250 grams
• GRATED COCONUT - 1 CUP
• DRY RED CHILLIES -4 - 6
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1 TEASPOON
• CURRY LEAVES -A FEW
• OIL -2 TEASPOONS
• SALT TO TASTE

METHOD

• Wash,pat dry, devein and cut the avaraikai into thin strips
• Boil till done.
• Heat oil in a pan.
• Splutter the mustard seeds,urad dhal and red chillies.
• Now add the drained avaraikai  and saute well.
• Add salt to taste and cook for a few minutes.
• Garnish with coconut and curry leaves.
• Serve hot with  rice,sambar or rasam.

MANGO PACHIDI /SWEET AND SOUR MANGO CURRY/MAANGAI PACHIDI

Here is one of my favorite recipes straight out my Grandmother's recipe file....

It is the all time favorite Maangai pachidi....As kids  this used to be one of our lunchtime favorites and we treated it as a main course rather than a side dish/accompaniment. 

Still ,this dish brings loads of happy childhood memories ,especially summer time memories ,along with its unique taste.

Usually ,raw mangoes on the verge of ripening are used to prepare this dish.

The easily available KILI MOOKU MAANGAI is best suited for this dish.

This is an authentic TamBrahm dish and is not available in restaurants.


INGREDIENTS

• MANGO- 1 CUP(Peeled and cubed)
• TAMARIND -1 CM sized ball
• TURMERIC POWDER-1/4 TEASPOON
• SLIT GREEN CHILLIES-3
• CURRY LEAVES-FEW
• MUSTARD SEEDS-1/2 TEASPOON
• JAGGERY- 2 -3 TEASPOONS
• ASAFOETIDA- A PINCH
• OIL-2 TEASPOONS
• SALT TO TASTE

METHOD

• Peel and cube the mango into 1 inch pieces.
• Remove the pulp of the tamarind by soaking it in a glass of warm water.
• Heat oil in a pan.
• Splutter the mustard ,green chillies and curry leaves.
• Add the mango cubes.
• Saute for a minute.
• Add the tamarind extract,salt and jaggery .
• Bring to boil.Cook till the raw smell of tamarind goes away  and the mango cubes are slightly soft and it gets a sheen.
• Add a little water if needed.
• Add the asafoetida powder and remove from heat.
• Serve hot with rice,Kootu/Poricha kuzhambu,Appalam etc.

MILAGU KUZHAMBU

Here is another dish from my Grandmother's kitchen....

A simple hot and tangy curry -a perfect tasty and healthy dish ....

Just mix a ladle full of this hot Milagu kuzhambu with hot rice and a dollop of ghee...

Have a few mouth fulls and see your cough,cold and body ache vanish in a jiffy....

A toasted papad is a perfect combination for this dish....

This is another authentic TamBrahm dish which is not easily available in restaurants ....

INGREDIENTS

• TAMARIND- A SMALL LIME SIZED BALL
• MUSTARD SEEDS-1/4 TEASPOON
• PEPPERCORNS-2 TABLESPOONS
• URAD DHAL-11/2 TEASPOONS
• TURMERIC POWDER-1/4 TEASPOON
• ASAFOETIDA POWDER-1/4 TEASPOON
• SALT TO TASTE
• CURRY LEAVES -A SPRIG
• SESAME OIL-1 TABLESPOON

METHOD

• Heat the oil in a kadai.
• Heat the oil .Fry the peppercorns and urad dhal.
• Drain and cool. Reserve the oil for further use.
• Powder them coarsely.Keep aside.
• Soak the tamarind in warm water and extract the pulp .
• Heat the oil.Splutter the mustard seeds.
• Add the tamarind extract and bring to a boil.
• Add turmeric powder ,salt and the pepper/dhal powder.
• Add some more water ,of needed.
• Let it boil well till it thickens slightly.
• Add the curry leaves and asafoetida.
• Simmer for a minute and remove from heat.
• Serve hot  with hot rice .