Ulundhu Kali / Urad Dal Kali Recipe - Tirunelveli Style

I hope many of you (ladies) would have tasted this ulundhu kali at the time of puberty. Today I have shared this ulundhu kali recipe learning from my aachi in Tirunelveli / Nellai.  People usually make this ulundu kali using black urad dal with skin and palm jaggery(Karupatti in Tamil) as it is supposed to be more healthy. In Tamil nadu , our grand mothers used to give this for the teen aged girls to make the bones strong especially hip bones. When my Tiruenlveli aachi gave this for me, I have literally cried a lot to eat this. But now I know its importance. Nowadays at this early age (30+), we get pains in joints and back very often. We are not able to bend continuously for sometime. We get pain in spine. This shows the weakness of our bones. Urad dal helps to strengthen the bones. 

Apart from this, urad dal has lots of other health benefits too. So its better to have urad dal in our regular diet to avoid all these problems. Apart from eating idli/dosa and vada, I feel this is also a good choice of including urad dal in our daily diet..So lets see how to make this ulundu kali/Urad dal kali at home.

INGREDIENTS

URAD DAL – 1/2 cup JAGGERY or PALM JAGGERY – 1/2 cup GINGELY OIL – 1/4 cup CARDAMOM SEEDS – 2 NOS (optional) WATER – 2 cups

METHOD

• In a kadai, dry roast the urad dal till you get a nice flavor. Powder it in a mixie adding cardamom seeds. Store it in an air tight container.
• Now take 4 tbsp of urad dal powder in a bowl and mix 2 cups of water.
• Cook the urad dal for 7-8 mins. It thickens. Stir well for sometime and make sure there are no lumps formed. 
• Now add the powdered jaggery and mix well. Keep the fire in low flame. Allow it to boil till the raw smell of jaggery emanates. (You can also melt the jaggery, strain the syrup and add to urad dal). 
• Add the gingely oil  in 1 tbsp at regular intervals and stir well. Kali absorbs all the oil. Keep mixing in low to medium flame. At one stage, it thickens and leaves the pan completely. It starts to leave little oil in the corners. 
• U’ll get a glossy, sliding non sticky kali is ready to enjoy .

Delicious , healthy uluthankali is ready to eat !!

NOTE

• If you use palm jaggery instead of jaggery , dissolve in water and make a syrup. Strain and use.

Technorati Tags: kali,uluthangali,uluthangali for teens and ladies.

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MIXED FRUITS AND VEGETABLE SALAD WITH SPROUTS

I wanted to make a simple , healthy salad with sprouts, mixed vegetables and fruits for a long time. I googled so many basic salad recipes and came out with my version.Here i used grated beetroot .So the color of beetroot dominates here. Otherwise it would be a colorful salad to attract ur kids. Make ur choice of adding or omitting the veggies and fruits given in this recipe.

INGREDIENTS
For 1 person

Sprouted green gram - 1 handful Carrot - 1 no(grated) Beetroot - 1/2 no ( grated) (optional) Big onion - 1/2 no (chop finely) Cabbage - Few leaves ( chop finely) Pomegranate - 1 handful Guava - 1/2 no ( Chop into squares) Coriander leaves - A few Lime juice  - Few drops Pepper powder - 1/2 tsp Salt - As needed

METHOD

• Take a wide bowl and mix all the ingredients given above. Squeeze a few drops of lime juice. Mix well and serve !!

Variations

1. Add two pinches of chat masala to the above recipe to give a nice flavor. But adjust the salt as chat masala contains salt.
2. U can also add chopped tomato pieces and cucumber pieces when u want to serve instantly otherwise the salad may become watery. 
3. I usually pack the above salad for my hubby's lunch box without tomato and cucumber.

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PARUPPU THOGAYAL RECIPE

This is my husband's favorite thogayal. It tastes the best when paired with vatral kuzhambu . Its is a delectable combination.

INGREDIENTS
1 cup - 200ml

• Moong dal - 1/8 cup ( 2 tbsp)
• Toor dal - 1/8 cup (2 tbsp)
• Red chilly - 1 no
• Grated coconut - 1 tbsp 
• Pepper corns - 1/2-1 tsp ( adjust)
• Garlic cloves - 6 nos
• Salt - As reqd

METHOD

• Take a kadai and add a tbsp of oil. Fry the dals along with red chillies.
• Once its cool, grind adding salt , grated coconut and little water to make a paste.
• Crush the pepper corns and garlic cloves using a mortar n pestle,add to this thogayal & run the mixie.
• Add little water if required to bring the desired consistency.

Mix with plain rice adding sesame oil ..Enjoy !!

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Poricha Kuzhambu Recipe - Raw Mango, Drumstick Gravy

I learnt this from my MIL. Usually we make this gravy only with drumstick. But during mango season , we make this combination. It tastes great with the excellent flavor of mango. If u don't get sour raw mango ,no problem , u can try this with drumstick alone by adding little tamarind extract to get the tangy taste. We mix this gravy in plain rice with little ghee.Here i've used Vengaya vadagam for seasoning.I think most of u may not have/aware of this. So i've given the ingredients below to replace vadagam.
Try this simple & delicious poricha kuzhambu. Iam sure u'll love it and start to make it often.

 INGREDIENTS

• Raw mango - 1 no ( Medium sized) (cut into cubes as shown in the above picture)
• Drumstick - 2 nos
• Moong dal - 3 tbsp
• Sambar powder - 2 tsp
• Salt & water- As needed

To grind:

• Grated coconut - 3 tbsp
• Water - As needed.

To temper:( to replace vadagam)

• Mustard seeds - 1/4 tsp
• Urad dal - 1/4 tsp
• Jeera - 1/4 tsp
• Small onion - 10 nos ( cut into small pieces)
• Curry leaves - a few (finely chopped)
• Cooking oil - 1 tbsp

METHOD

• Pressure cook moong dal by adding a pinch of turmeric powder and a drop of oil. Mash it and set aside.
• Now in a bowl , take the drumstick pieces.Add the required water & cover cook. When it is half cooked, add the cubed mango pieces and add more water if necessary. Once it starts to boil , add the sambhar powder, salt  & cooked moong dal. Cover cook till mangoes & drumstick pieces get cooked.{Make sure the mango pieces should not be mushy and dissolved in the gravy}.
• Now grind the grated coconut adding little water to make a smooth paste.
• Mix this paste to the gravy and allow it to boil for sometime. If u feel the gravy is too thick, add water to bring the consistency. (In this step , check the salt & spice, add if needed)
• Suppose if the gravy is too watery after adding the coconut paste , u can add a little amount of rice flour to make the gravy thick.But this step is purely optional.
• At last , season the gravy with vengaaya vadagam or the above mentioned items. If u use the above said items for tempering, saute till everything turns golden brown. This gives a spl flavor to the gravy.

ENJOY MIXNG WITH HOT PLAIN RICE & A DROP OF GHEE OR SERVE AS A  SIDE DISH FOR VATRAL KUZHAMBU / SAMBAR RICE.

Technorati Tags: RAW MANGO GRAVY,PORICHA KUZHAMBU,MAANGAI KUZHAMBU,MURUNGAI KAI PORICHA KUZHAMBU,RAW MANGO KOOTU

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Ginger Chutney For Idli, Dosa - Inji Chutney

I got this inji chutney recipe from my friend. It tastes good with idli / dosa. My MIL used to tell me the numerous health benefits of ginger. So I started using ginger in my daily cooking. Once in a week I make thogayal / pachadi / chutney with ginger. Do try this chutney , I am sure you'll love it.

INGREDIENTS

To roast in oil

• Ginger - Thumb finger size
• Red chilli - 2-3 nos (reduce to one if you want less spicy)
• Grated coconut - 1/4 cup
• Chana dal - 1 tbsp
• Urad dal - 1.5 tbsp
• Tamarind - small berry size
• Cooking oil - 1 tbsp
• Salt & water - as required

To temper 

• Mustard seeds - 1/4 tsp
• Urad dal - 1/2 tsp
• Curry leaves - few

METHOD

• Chop the ginger into small pieces.
• Heat a kadai with a tsp of oil and saute the ginger pieces, dals and red chillies.
• Finally add the grated coconut, salt & tamarind. Fry for a minute.
• Grind everything into a smooth paste.Temper all the items given above.

Enjoy with idli / dosa topped with sesame oil.

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AVAL KESARI / POHA KESARI RECIPE - Kesari Varieties

I came to know about this aval kesari/poha kesari from my school friend Swarna. It was very new to me because I've tasted kesari made with rava / semiya. When she told about this I found it interesting. I made for my friday pooja . It came out well and tasted excellent. We loved it. Its very simple to do. Try this and let me know ladies !!

INGREDIENTS

• POHA / THICK AVAL - 1/2 cup
• Sugar - 1/2 - 3/4 cup (I used 1/2cup)
• Water - 1.5 cups ( U can replace water with milk too )
• Ghee - 2 -3 tbsp
• Cardamom powder - 1/4 tsp
• Cashews - A few
• Orange-red food color / Kesari color - a pinch

METHOD

• Heat a kadai with a tbsp of ghee and fry the cashews. Remove and set aside.
• Now add the aval/poha in the same kadai and fry till it gets roasted with a nice aroma. U can add another tbsp of ghee while roasting.
• Now grind the roasted poha to a coarse powder like rava. This enhances quick cooking.
• Take the measured water in a bowl by adding food color. Allow it to boil. 
• Lower the flame and add the ground poha. Mix without lumps.  Cover cook for 10 mins stirring in between.
• Once the poha gets cooked, add sugar and mix well.
• Add a tbsp of ghee at this stage. Mix well.
• Mixture will be a liquid. 
• Stir constantly for few minutes adding tsp of ghee at regular intervals  ( may be 7 - 8 mins). It will become thick.  
• At one stage the kesari becomes non sticky and leaves the sides of the pan.
• Add the roasted cashews and cardamom powder . Mix well and transfer to a bowl .

Serve hot !!

TIPS :

• Here I've mentioned the actual ratio given by my friend. So adjust the sugar & water ratio accordingly . Add more ghee while you make for your guests ;)

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UPMA URUNDAI RECIPE - UPMA KOZHUKATTAI RECIPE

Last weekend I was breaking my head thinking about what to prepare for dinner. Finally I asked my husband what he wanted to have. He told me to prepare upma urundai / upma kozhukattai and he also said its been a very long time we prepared this. Yes , I agreed. I totally forgot about this dish.  Upma kozhukattai is nothing but steamed rice dumplings. I gave a call to my MIL for the recipe and made it. It was tasting soft and excellent. Thanks to my husband for reminding me this yummy tiffin. Also i've got a different and interesting South Indian recipe to share with u all  :)

INGREDIENTS :
1 cup - 200ml

• Raw rice - 1 cup ( Use good quality Sona masoori)
• Toor dal - 1.5 tbsp
• Water - 2 cups

To temper :

• Cooking oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Asafetida /Hing - 1/4 tsp
• Green chilly - 1 no ( cut into two)
• Red chilli - 1no
• Ginger - 1 inch piece ( cut into small pieces)
• Curry leaves - A few
• Pepper powder - 1 tsp
• Grated coconut - 1/4 cup ( optional)

Salt & water - as needed.
METHOD:

• Take the raw rice and toor dal in a mixie jar and grind it like rava. It should not be too coarse, remember. Set aside. Alternatively you can soak the rice & dal for 2 hours, drain the water and grind it.
• Now in a broad kadai , temper all the items given above in the same order.
• Add 2 cups of water and the required salt. Allow it to boil.Now add the ground rice mixture.Mix well for sometime without forming lumps.Let it thicken.
• The rice absorbs all the water and becomes a non sticky dough. Lastly add freshly grated coconut (optional) and pepper powder.Mix well. 
• Let it cool down. Now grease the idli plate with little oil. Make balls out of the dough and arrange it in the greased idli plate.Steam the balls for 10-15 mins.

Soft , hot upma urundai is ready to serve. We enjoyed with the sambar I made for lunch. U can have it with any chutney. Sometimes this can be served as an evening snack without any accompaniment.

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