KOOTANCHORU RECIPE / கூட்டாஞ்சோறு-TRAVEL LUNCH IDEAS

Tirunelveli famous Kootanchoru @ kadamba sadam is one of the signature recipes of my mom.Mostly Nellai people make this rice for picnic/trips and for guests.This is one of the best foods for travel.It stays good for one to two days without refrigeration.When(me & my sis) we were young,we used to go to thatha,aachi’s house in Nellai for every summer vacation.My periamma and chithi also comes with their family.We go for a one day trip to tiruchendur & kutralam every year.Amma,periamma and chithi together prepare this rice in early morning in a big eeya paanai traditionally for 10-12 people and pack in a big vaali(thooku chatti) for travel.We have this rice for lunch in a  piece of vazhai ilai(banana leaf) after a nice bath in five falls,kutralam. With the awesome smell of banana leaf,it tastes great & we all have minimum of two servings.Vathal/vadagam or  appalam  is the best side dish for kootanchoru.This rice tastes the best after it cools down.

Last week my mom was with me for two days.I told her to prepare this rice for our lunch and of course for blogging because some of my Nellai readers asked me to share kootanchoru recipe after trying my uluntham paruppu sadam.I asked my mom to prepare using pressure cooker but mom said making this rice in eeya paanai or indalium vessel or kadai gives the right consistency to the rice,vegetables and tastes great.As she said,it was very flavourful and tasty.But she also told the method on how to make in pressure cooker if needed.I have shared it below .Kootanchoru is very easy to prepare if u have chopped onions & vegetables ready in hand.It takes just 20 minutes to prepare this rice.I personally feel,it is better to do chopping & grinding work the previous night if u plan to make this rice for next day travel.
Sendhil had it for the first time and loved it.We had this rice for lunch and the leftover for dinner too.My mom & dad packed this rice in a foil box & took it for their train journey.Friends,if u plan for a picnic,do prepare this rice.I am sure u can have a delectable lunch.

Kootanchoru recipe

Tirunelveli style kootanchoru recipe – Ideal & tasty food for travel !

Cuisine: Indian

Category: Lunch

Serves: Serves 6-7

Prep time: 20 Minutes

Cook time: 30 Minutes

Total time: 50 Minutes

INGREDIENTS

To chop Carrot - 2 nos Beans -  10 nos Potato - 1 no (big) Broad beans - 10 nos Raw banana - 1/2 no Raw mango - 1/2 no Brinjal - 3 nos Drumstick - 1 no Drumstick leaves & arai keerai – a handful To cook Rice - 1.5cups Toor dal - 1/2 cup Water - 12 cups Tamarind – Small lemon size( use big lemon size if u don’t add raw mangoes) To grind Paste -1 Red chillies – 12-14 nos Paste-2 Small onions – 30-40 nos (3/4 cup) Garlic cloves - 2 bulbs(small) or 1 bulb if big variety Jeera- 1 tsp To saute Cooking oil -  1 tbsp Small onions - 15 nos Green chillies – 2 to 4 nos ( adjust) Grated coconut – 1/2 cup To temper Gingely oil - 2 tbsp Mustard seeds - 1 tsp Urad dal – 1 tsp Vadagam – 2-3 tbsp (OR)Small onions-20 nos(finely chopped) Curry leaves – half handful

METHOD

Grind red chillies adding required water to make a smooth paste.This is paste-1.Set aside. Wash and peel the small onions,garlic cloves and grind with jeera& water to make paste-2. Soak tamarind in enough water.Take the extract using 1.5 cups of water and mix the paste-1 & paste-2,turmeric powder and salt. Wash and chop all the vegetables of uniform size and keep the raw banana & potato cubes immersed in water till use.Chop drumstick,chop raw mango into big cubes as shown in the picture. In a big vessel(preferably, eeya paanai or indalium vessel) take the mentioned quantity of water.When the water starts to boil,add toor dal,turmeric powder.Allow it to cook till the dal blossoms.It should be mashable. After the dal is 3/4th cooked,add all the vegetables & keerai(greens) except raw mango pieces.It takes 10 minutes for all the vegetables to cook.Keep stirring whenever necessary. After 10 minutes,wash and add the rice.Again boil for 10-15 minutes and check whether rice is done.Rice absorbs all the water and gets cooked.Add the required salt. Check if the rice is cooked properly.Use back of the ladle to mix the rice to avoid it turning too mushy.In the mean time,heat 1tbsp oil in a kadai and saute onions,green chillies & add to rice. Now add mango pieces.It takes 5 minutes & mango pieces will be half cooked. Now add the tamarind extract mixture and allow it to boil for 5 minutes in medium flame.Keep stirring every now & then to avoid burnt bottom. Remove the mango pieces alone after it is cooked yet firm in shape else mango will become mushy & mixed with the rice completely leaving the skin.It makes the rice tangy. Use back of the ladle or fork like ladle to mix the rice.Lastly add grated coconut & mix well.  Finally, temper all the ingredients given under”to temper” and add to the rice.Rice looks mushy initially but its consistency will get adjusted after it cools down. Just before serving,add the cooked raw mango pieces & mix well. Give a standing time of minimum one-two hours because it takes this time for all the taste to blend well with the rice. Serve with koozh vathal/Vadam..!! Tastes great !! **Do not use ur hands at any cost while serving.Rice will be spoiled very soon.So always use a ladle.

Note

PRESSURE COOKER METHOD Take toor dal with 2 cups of water in pressure cooker and cook in high flame for 2-3 whistles. Remove the lid and add the rice and chopped vegetables except raw mango.Cook it adding 6 cups of water & salt. After rice is cooked,open the lid and add the sauteed onions,chillies,tamarind extract mixture & raw mango pieces & salt if needed. Allow the raw mango to cook well. Rice absorbs all the tamarind extract mixture.Use fork like ladle to mix the rice.Simmer the flame & boil for few minutes. Lastly add grated coconut & tempered ingredients.Mix well,check for taste.Give a standing time of 1-2 hours & serve with vathal/vadam. TIPS TIPS If the rice is too spicy,add little tamarind extract & grated coconut.It balances the taste. If the rice is too tangy,add some chilli powder mixed in water & boil for sometime with rice.Add little salt if needed. Adding a handful of drumstick leaves & arai keerai is suggested for this rice.But i din’t add both as i din’t have the stock. Raw mango is purely optional but it gives a nice flavour to this rice.If u don’t add raw mango pieces,use big lemon size tamarind. Adjust the quantity of red chillies based on ur taste buds.But use tamarind in correct quantity if u reduce chillies.

Pack this rice in a foil box for ur travel and enjoy with vadagam/Vathal & appalam.It tastes great !!!

Technorati Tags: Kootanchoru recipe,Kootanchoru,Travel food,How to make kootanchoru,Prepare kootanchoru at home,Rice varieties,variety rice,kadamba sadam

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Chettinad Vara Milagai Thuvayal(Red chilli Chutney Recipe)- Chutney For Paniyaram

Vara milagai chutney is a popular side dish for idli, dosa and paniyaram in Karaikudi - Chettinad region. This is one of the easiest chutney recipes & ideal for travel as it is without coconut. I think chettinad kara chutney and vara milagai thuvayal are the same because both have the same ingredients.

Friends from Chettinad, please tell me if there is any difference. I would love to try that too. Sendhil doesn’t like spicy side dishes. So I was waiting for a good chance to try this chutney for me. Yesterday my parents were in my house. As my dad is fond of kara chutney, I tried this spicy red chilli chutney for him. 

He loved it a lot and told me to pack this chutney with idli for his travel to Hyderabad. Whenever we go to hotels, myself and my dad ask for more servings of kaara chutney than coconut chutney & sambar. We are a big big fan of this. People looking for spicy side dishes must try this chutney. I am sure you will have at least 2 idlies more than your regular intake.

Chettinad Kara chutney recipe

Kara chutney recipe - Chettinad style - Tastes great with idli, dosa & paniyaram

Cuisine: Indian

Category: sidedishes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Tomato - 1 no Small onions - 20 nos or big onion - 2 no Red chillies – 5 nos Tamarind - a small piece(a big pinch) Garlic cloves - 3 nos Salt & water - as needed To temper Gingely oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few

HOW TO MAKE CHETTINAD KARA CHUTNEY - METHOD

Grind tomato,red chillies,small onions, garlic cloves, tamarind with salt & water to a slightly coarse paste. (Tips Tips: Always pinch the tamarind into small pieces and use for grinding. It helps to grind smoothly) Heat gingely oil in a pan and temper with mustard seeds, urad dal & curry leaves. Pour this chutney in hot oil and allow it to boil till raw smell emanates completely.Chutney thickens as well. Remove & serve with idli, dosa or paniyaram.

Note

Do not reduce the oil quantity for tempering as it helps to suppress the body heat developed by red chillies. It is good for your tummies too. Use one big onion if you don’t have small onions in hand.  If you like the raw smell of onions & want more spicy, just temper & pour it on the chutney. No need to boil the chutney.

 Malligai poo idli with spicy hot vara milagai chutney for breakfast is a total bliss, Right?? 

Technorati Tags: Vara milagai thuvayal,Vara milagai chutney recipe,Red chilli chutney,Spicy chutney recipes,Chutney recipes,Chettinad kara chutney

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Curd Rice Recipe - Thayir Sadam - Bagala Bath Recipe

Curd rice / Thayir sadam /  bagala bath is loved by all irrespective of ages. As curd rice is an usual post, I thought of sharing some tips on “How to pack curd rice for lunch box”and “How to make creamy curd rice for parties/potluck” in the “Notes” section. Basically I love to eat plain curd rice more than the seasoned one decorated with fruits and vegetables like carrot. Having lots of fresh curd mixed in hot rice is the divine lunch for me. So I always make curd rice in a very simple way without adding veggies,fruits and nuts. Whenever Sendhil have his lunch outside with his friends, I make easy rasam & potato curry for Raksha and my lunch would be mostly curd rice and pickle ( preferrably vadu manga oorgai) alone.
Curd has innumerable health benefits.People who don’t like curds have to consume at least a cup of buttermilk  to aid digestion.My MIL usually says buttermilk is much healthier than curd.Thanks to my MIL and my dear friend Shalini for sharing these tips with me. Hope it would be useful for beginners too.Curd rice experts,please share your method of making for lunch box and parties.It would be more helpful for for all of us :)
Click here for baby mango pickle/Maavadu and Mor milagai recipe
.

Curd rice/Thayir sadam

How to make creamy curd rice/thayir sadam

Cuisine: Indian Category: Lunch Yields: Serves 2

Prep Time: 15 Minutes Cook Time: 5 Minutes Total Time: 20 Minutes

INGREDIENTS

1 cup - 200ml Boiled rice or raw rice - 1/2 cup Water - 2 cups Milk - 3/4 cup Fresh cream(2 tbsp) or butter (1 tbsp) Fresh curd - 1/2 cup ( for immediate consumption.) Salt - as needed To temper Cooking oil - 1.5 tsp Mustard seeds - 1 tsp Urad dal - 2 tsp Hing -  a pinch Curry leaves – few Coriander leaves – 1/2 tsp To mix with rice Curry leaves - few Coriander leaves - 1 tbsp Finely chopped mango - 1 tbsp Finely chopped ginger – 2 tsp Grated carrot - 2 tbsp (optional)  Dry grapes and pomegranate - A handful(optional) Sour cream& butter milk – As needed (for parties)

METHOD

Wash and pressure cook the rice in low flame for 1whistle.If high flame,give 6-7 whistles.Rice should be completely mushy.Open the lid and mash the rice very well with the back of a  ladle.Add the required salt immediately.. Add warm milk to the rice and mix well.Add fresh cream or butter at this stage and mix well till it becomes creamy. This avoids the rice forming lumps when cooled down. Suppose if you feel, there are lumps in rice, use your hands and break it. Add the finely chopped ginger,curry leaves,slit green chillies and coriander leaves.Now add the fresh curd.Mix well.(Never add curd to hot rice) Add little more milk till u get the desired consistency.Now add the chopped fruits,veggies(if using) and tempered ingredients.Add some curry leaves and coriander leaves before switching off the flame while tempering.. Mix well and serve hot  with a pickle.Consume within an hour or two. **Add more curd,if u like more tangy.For the mentioned quantity,the taste would be mildly sour.

FOR LUNCH BOX AND PARTIES WITH DO’S AND DONT’S

For lunch box,to prepare 6-7 hours in advance,add 1.25 cups of milk for 1/2 cup of rice.Add 1 tsp of curd during summer season and 1-2 tbsp of curd during winter and other seasons .Make sure the rice is not so hard after mixing.ie,Milk should be 1/2 inch above the rice.Bring it to little loose consistency.Add slit green chillies,ginger, curry leaves and coriander leaves.Green chillies help to avoid the rice becoming too tangy.Ginger and greens is for flavour.Do the tempering.Allow the rice to cool down before packing in the box. For parties to prepare in advance( 6-8 hours before) : For 1/2 cup of rice,add 1.25 cups of milk and 2 tsp of curd with the required salt.Mix well and allow it to set for 4-6 hours.Make the consistency little loose.One hour before serving,check the curd rice.It would have been set and little hard too.At this time add the seasoning,mixed fruits, grated carrot and cashews(unroasted).Lastly add 1/4-1/2 cup of thick buttermilk and 2 tbsp of sour cream( for people in abroad).Mix well.Check for taste.Add little milk if too sour.Adjust the buttermilk and cream as per the taste & texture u require.U can also add evaporated milk. For people in India,we may not get sour cream here.So use fresh cream or butter as much as u need.It will help to balance the sourness, makes the rice look creamy and also gives a mild sweetness. For travel,add more milk as the rice tends to ferment very soon because of heat and becomes sour.Always take some thin buttermilk in hand to mix with the rice if rice becomes too hard DO ‘s & DONT’s Never use ur hand for mixing if u make the curd rice in advance.It will become too sour.Use ur hands for mixing only if u consume within two hours. Add hot or warm milk to the rice immediately after mashing the rice. Never add curd to the hot rice.It will leave water.Lunch box will leak and when u open the box,u’ll see the rice and curd separate. Never add the fruits,veggies and nuts in advance because the color of curd rice may change. U can also add mor milagai while tempering for more flavour and taste. Here i slitted the green chillies.U can slice it finely and add them.Some people add chopped small onions too. Thanks to my friend Shalini for sharing these party tips.She said she had followed all these tips for family get togethers and potlucks when she was in US.She also mentioned that curd rice can be prepared and refrigerated in an air tight box if u make one day in advance.The next day,bring it to room temperature and follow the above mentioned steps. Hope these tips are useful to u all.Do share if u have any special tip.Thanks for spending time to read this lengthy post :)

Enjoy the curd rice with mor milagai and a pickle.It would be heavenly !

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SAMBAR SADAM | SAMBAR RICE RECIPE – LUNCH RECIPES

I wanted to post one pot sambar sadam recipe ( Sambar rice in a pressure cooker) after tasting in hotels. Saravana bhavan sambar sadam is very popular in Tamil nadu. I usually make rice and sambar separately and mix them. Every week I used to watch Podhigai channel’s Asathal suvai if it is hosted by “ Mrs.Revathy shanmugam”. Last week she gave the recipe for sambar rice. I tried it the next day.It was a huge success at home.We loved its flavor and taste. I have not used any garam masala here. So It tastes like our Tamil nadu hotel style sambar sadam. It has a goey texture when hot and thickens after it cools down. It tasted great when hot as well as cold. Addition of ghee is a must here. It gives a nice aroma. :) I have updated this recipe with a full video. Please watch it below.

Do check out my Karnataka style Bisi bele bath recipe using homemade bisi bele bath powder.
Here is my Curd rice recipe.

Sambar sadam/ Sambar rice recipe

How to make sambar sadam - Tamil nadu style sambar rice in one pot

Cuisine:  South Indian

Category: Lunch Recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml To pressure cook Raw rice – 1 cup OR steamed rice - 1 cup Toor dal – 1/2 cup Water – 6 –7 cups Carrot – 2 nos Peas – 1/4 cup Beans - 5 nos Drumstick – 2 nos (chop into finger size) Turmeric powder – 1/4 tsp Hing /Asafetida – 1/4 tsp Salt – As needed To soak in water Tamarind – Lemon size ball To roast & grind Cooking oil – 1 tsp Red chillies – 8 nos ( use 6 if spicy chilli) Chana dal – 2.5 tbsp Dhania – 2 tbsp Cumin seeds – 1 tsp Methi seeds – 1/2 tsp Grated coconut – 2 tsp (optional) Hing – 2 pinches To saute Cooking oil + ghee – 1tbsp + 2 tsp Small onion /sambar onion – 15 nos Tomato – 3 nos Sambar powder -1/2 tsp Curry leaves – few To temper Oil + ghee – 2 tsp Mustard seeds – 1 tsp Coriander leaves – 2 tbsp (to garnish) Ghee – 2 tbsp

HOW TO MAKE SAMBAR RICE - METHOD

Pressure cook drumstick separately. Remove the flesh & keep aside Wash and pressure cook rice. Wash & pressure cook rice n dal along with chopped carrots ,beans , peas ,turmeric powder , salt & hing. Add 6 cups of water & Cook for 2-3 whistles till rice n dal turns mushy. Open the cooker & mash it well. Set aside. In a pan , add a tsp of oil and roast all the ingredients given under “to roast & grind” . Powder them nicely and set aside. In the same pan, heat oil + ghee and saute the onions, chopped tomatoes & curry leaves. Saute till tomato turns mushy. Then add 1 cup of tamarind extract, sambar powder, turmeric powder , hing & salt if required. Let it boil for sometime till onion gets cooked. If you want , you can directly add the tamarind extract, sauteed onion, tomato mixture to the cooked rice and dal & proceed. Now add this mixture to the cooked rice . Add the masala powder, drumstick flesh and mix well.Simmer the flame and allow it to boil well for 10 minutes . All the flavour gets into the rice.Stir once or twice in the middle. Add ghee to avoid rice sticking to the bottom of pan. Mix well. Lastly temper the mustard seeds & add. Garnish with coriander leaves.. Serve hot  drizzled with little ghee & papad !! !

Note

For variations , u can use steamed rice instead of raw rice. Add water according to the quality of rice. I used byadge chillies in this recipe. It gave a nice color to the rice and less spicy too. If you use spicy chillies, use 5-6 as per your taste buds. Adding coconut is purely optional. If you add it, add more chillies to compensate.

Delicious sambar sadam, creamy curd rice, crispy fryums and spicy pickle, mor milagai is ready to enjoy !

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PEPPER PULIYODHARAI | MILAGU PULIYODHARAI

I wanted to try this pepper puliodharai recipe for long time. I usually follow my MIL’s method for making tamarind rice / puliyodharai . It comes out very well. This time I tried the same recipe with pepper. 

As I mentioned in my pepper idli post, my hubby is very much fond of pepper dishes.. So I tried this pepper puliogare on my own.. It came out very well. It had a nice flavour of pepper in it. I packed it for my hubby’s lunch box. He liked it very much. There is no much difference in the method and the ingredients.

U can prepare the paste the previous night and make the rice the next day.  Adjust the amount of pepper powder based on your taste. This paste stays well for 1 week even without refrigeration.  I also feel for making puliyodharai, mixing the paste in raw rice or boiled rice tastes well more than basmati. Add few tsps of sesame oil / gingely oil while mixing the rice & paste to get the additional flavour and taste. As we all know, this rice is apt for travel too.

INGREDIENTS
1 cup - 250ml

Serves 2 people

Rice – 1/2 cup ( Raw rice or boiled rice) Tamarind -  Medium gooseberry size Jaggery – A small piece Salt , water – As needed To roast & grind Oil – 1/2 tsp Methi seeds – 1/2 tsp Pepper corns – 1 tsp Chana dal – 1 tsp Hing/Asafetida -  A big pinch To saute Gingely oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 2 tsp Chana dal – 1 tbsp Red chillies – 2 nos (pinched) Curry leaves – few Hing /Asafetida-A pinch Crushed Pepper powder – 1.5 tsp Sesame oil /Gingely oil – 1 –2 tbsp

HOW TO MAKE PEPPER TAMARIND RICE

Pressure cook the rice and spread in a plate adding a tbsp of gingely oil. Let the rice cools down and becomes fluffy. Soak tamarind in warm water for 20 minutes and take the extract adding 2 cups of water. Heat gingely oil in a pan and temper mustard, urad dal, chana dal, red chillies, curry leaves, hing. Saute well. Now add the tamarind extract, salt, turmeric powder, little hing and curry leaves. Allow to boil well. In the middle add the jaggery. Add 1/2 tsp of oil and roast the ingredients given under “To roast&grind”. Roast till the pepper corns splutter. Powder them and set aside. When the tamarind extract reduces to half in quantity, add the roasted & ground powder.  After you add the powder, give a boil. The mixture thickens. Let it roll boil well for few seconds. After  you get salangai satham ( gala gala sound), switch off the flame. Finally add the crushed pepper powder in the paste, mix well. Set aside. Tamarind paste is ready. Mix the required paste in the rice adding gingely oil.

Note

• If you want more spicy, add more pepper powder at the end.

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Small Onion Red Chilli Chutney - South Indian Style Raw Onion Chutney

My mom makes this spicy raw onion chutney (Chinna vengayam chutney) in South Indian style along with coconut chutney for idlis & dosa. She makes it with small onions, red chilli and tamarind. We call it as vengaya chutney in Tamil. Its very easy to make & it tastes great with hot idli drizzled with lots of sesame oil. This pacha vengaya chutney is my most favourite chutney recipe. To me, its the best side dish for idli dosa in the world ;). I can have any number of idli or dosa with this raw onion chutney. It tastes good for one day travel too. Lets see how to make this yummy,easy raw onion chutney recipe with red chilli.

Vengaya chutney recipe

Easy onion chutney recipe using raw onions in South Indian style.

Cuisine: Indian

Category: Chutney

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Sambar onion /Shallot–  10 – 12 nos or Big onion - 1 no  Red chilly – 4 nos Tamarind –Small berry size Salt – To taste

METHOD

In a mixie jar,take all the ingredients given above.Grind it to a smooth paste adding required water.Enjoy with hot idlis,dosas adding few drops of gingely oil.Gingely oil helps to enhance its flavour while eating.So don’t skip it.Adjust the quantity of chillies as per your need.If u reduce the chillies,the smell of onion will be dominating.To balance the taste,use right quantity of chillies & tamarind. Enjoy with idli,dosa!

Note: U can grind this chutney with big onions too.It will be little sweetish or u can combine both the onions and do it! Color of this chutney may vary as per the color of chillies

Enjoy my favourite spicy onion chutney with hot idlis.It tastes heavenly !!

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