Orange Peel Sweet Pachadi – Orange Skin Recipes Indian

Orange peel sweet pachadi is our latest invention with orange skin. Last week I bought a kg of Orange( Kamala orange in South India) as Raksha loves its juice very much. Every time I discard its skin as I was not aware of its benefits. Recently I found orange peel has so many health benefits. So I told my MIL to try some recipes with orange peel. She prepared 4 different recipes with orange peel. I have shared a picture of them in my instagram page as well. 

Some of my readers wanted the recipe for orange sweet pachadi. So I thought of sharing this as my first post with orange peel. I will try to share the remaining recipes in upcoming weekends. My MIL prepared this orange sweet pachadi following our mango sweet pachadi. But coconut is not used in this recipe. Instead we used ground black dates paste to give thickness and binding. 

You can also call this as orange peel dates pachadi. We used jaggery instead of sugar. It tasted yummy with the sweetness of dates, jaggery to make it healthy. Tanginess & mild bitterness of orange skin with spicy taste of green chillies. So this pachadi is a blend of all the 5 taste. I relished this pachadi with sambar rice and curd rice. I loved it. I am sure you will like it too. Ok, lets see how to make orange skin sweet pachadi with step by step pictures. 

Do check out my  super soft eggless orange cake without condensed milk.

Orange Peel Sweet Pachadi Recipe - Orange skin pachadi

How to make orange peel sweet pachadi with dates and jaggery !

Cuisine: Indian

Category: Orange Recipes

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Orange skin / Orange peel - 1/4 cup Green chilli - 1 no ( Finely chopped) Grated jaggery - 1/2 cup Dates - 2 nos (I used black dates, big) Salt - a pinch Water - as needed ( I used 1/2 cup) To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp

METHOD

1. Wash and chop the orange skin into small cubes.
2. Pressure cook by keeping in a box in high flame for 2-3 whistles adding little water.
3. Discard the water and set aside.
4. Boil jaggery, green chilli, salt, water till jaggery melts.Add cooked orange skin.
5. Grind dates to paste. Add to the pachadi. Boil till thick.
6. Temper mustard seeds, urad dal in oil. Add to pachadi and mix well.
7. Store in a box after it cools down. It stays good for a week in refrigerator.

METHOD - STEP BY STEP PICTURES

Remove the white threads from orange skin to reduce the bitterness and chop it into small cubes. In a pressure cooker base add 1 cup of water, keep the orange cubes in a small tiffin box, add little water and cook in high flame for 2 to 3 whistles. You can also steam in an idli pot. Discard the excess cooked water. Keep the orange cubes aside. In a kadai, take grated jaggery, finely chopped green chillies, a pinch of salt and 1/4 cup of water.After the jaggery is melted, add cooked orange pieces. Mix well. Do not cook orange pieces for long time. It will become hard to chew. Crush black dates to a paste using mortar & pestle. Add this paste to the orange mixture.  Add 1/4 cup of water. Mix well and boil till raw smell of jaggery and dates goes off. If the pachadi is too thick, you can add some water. Adjust the consistency like jam. Remove from the kadai. Orange pieces tastes slightly chewy on the first day but it becomes soft the next day. Heat oil in a kadai and when it gets heated , splutter mustard seeds, urad dal and add to the pachadi.Mix well and let it cool down. Store in an air tight box and refrigerate. It stays good for 1 week to 10 days. This pachadi thickens over time. So you can adjust its consistency by adding some water and boil it. Relish it with bread, curd rice or sambar rice. I can lick it as such ; –)). Enjoy !

Note

Cooking orange pieces before adding to pachadi is mandatory. If you saute and cook in jaggery, it will becomes chewy and hard. So do not attempt to cook directly in pachadi. Adjust the quantity of jaggery as per the bitterness of orange skin. Dates is used for binding. You can also use tomato puree instead. Add more green chillies if you want to make sweet and spicy pachadi.

Try this easy, yummy orange skin sweet pachadi and enjoy !

In the below image, you can find orange pickle, orange skin kuzhambu and sweet pachadi.

Technorati Tags: orange skin pachadi,orange peel pachadi,orange skin sweet pachadi,orange peel sweet pachadi,recipes with orange peel,orange skin recipe indian,orange peel recipe,orange recipes,pachadi recipes

Continue Reading...

Pudalangai Kootu – Snake Gourd Masala Kootu Recipe

I learnt this pudalangai kadalai paruppu masala kootu / snake gourd kootu for rice from my friend Megha. This is not like the usual version of kootu. This kootu has a mild masala flavor with ginger garlic paste. I have already shared a brinjal masala kuzhambu learning from my friend Megha. This is also a very similar recipe but I have used soaked chana dal/ kadalai paruppu. In some hotels, they serve this kind of kootu. I make this kootu  directly in a pressure cooker to ease my job. I also make it slightly thin like a gravy and mix with rice & ghee. If you make it thick, you can have it as side dish for rice or chapathi. It tastes more like kurma kulambu. Whenever I make this pudalangai kootu, I make some spicy rasam to go with it. It would be a simple but comforting meal for us. Ok,  Lets see how to make snake gourd kootu with chana dal for rice.

Do check out my Arai Keerai/ Amaranthus kootu, Manathakkali keerai kootu, Palak Keerai kootu, Carrot kootu, Cabbage kootu, cluster beans kootu, Beetroot kootu and mixed vegetable kootu recipes too.

Snake gourd kootu / Pudalangai kootu

Snake gourd kootu with chana dal & masala - Pudalangai kadalai paruppu kootu

Cuisine: South Indian

Category: Kootu Recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Snake gourd / Pudalangai - 1 medium sized Chana dal / Kadalai paruppu - 3 tbsp Big onion - 1 no Ripe tomato - 1 no To grind Grated coconut - 2 tbsp Cinnamon – 1 small piece Cloves – 1 no Big onion - 1 no Coriander leaves - 1 sprig Red chilli powder - 1 tsp Coriander seeds powder / Dhania powder - 1 tsp Ginger Garlic paste - 1 tsp Turmeric powder – 1/4 tsp To Temper Coconut oil or cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - Few

METHOD

1. Wash and chop Snake gourd into small pieces.
2. Soak chana dal in enough water for 15 minutes.
3. Grind the items given under “To grind” to a smooth paste.
4. Heat oil in a cooker base and temper mustard, urad dal and curry leaves.
5. Saute chopped onion, tomato until mushy. Add snake gourd pieces, chana dal and ground masala paste.
6. Saute till raw smell goes off. Add enough water and salt. Mix well and pressure cook in very low flame for 2 whistles. Serve with rice or chapathi.

METHOD - STEP BY STEP PICTURES

Wash and soak chana dal in enough water for 15 minutes. In the mean time, wash and chop snake gourd into small pieces. Chop onion and tomato into small pieces and set aside. Grind all the ingredients given under “ To grind” to a smooth paste adding water. Set aside. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal and curry leaves. Saute onion and tomato pieces. When tomato becomes mushy, add chopped snake gourd and soaked chana dal.Mix well. Now keep the flame medium and add the ground masala paste. Saute till raw smell goes off. Add water and required salt. Mix well and pressure cook in very low flame for 2 whistles.Remove the lid after the steam is released. If the kootu is watery, boil for sometime to make it thick. If its too thick, add little water, mix well and boil for few seconds. Enjoy mixing with hot rice adding ghee Or as a side dish for vatha kuzhambu sadam & chapathi / roti. Enjoy !

Note

Soaking chana dal is very important else it won’t cook properly. You should soak at least for 15 minutes, You can use ridge gourd, bottle gourd or chow chow  instead of  snake gourd and make the same. You can also use 1/2 tsp of garam masala powder if making for chapathi. Grinding onions and gg paste gives a nice flavor.So do not avoid them. You can skip coriander leaves if you don’t have in hand.

Try this yummy snake gourd masala kootu easily in a pressure cooker and enjoy !

Technorati Tags: Snake gourd kootu,pudalangai kootu,snake gourd kootu recipe,pudalangai kootu recipe,snake gourd gravy for rice,snake gourd recipes,pudalangai recipes,kootu recipes

Continue Reading...

Kondakadalai Puli Kuzhambu Recipe – Brown Channa Kulambu For Rice

This is an easy Kondakadalai puli kuzhambu recipe without coconut / Brown chana gravy for rice in my MIL’s method. Some people also call this as Sundal kulambu. But we call it as karuppu kondakadalai vatha kuzhambu. This kuzhambu can be prepared easily without grinding any masala or coconut. 

So bachelors, working women and even housewives can complete their cooking very quickly during busy morning hours. We make this brown chana kulambu at least once in a month to include pulses in our daily diet. Sometime my MIL adds brinjal/kathirikai or drumstick/murungakai in addition to brown chana. 

Recently I made this gravy with little soaked green gram. It came out very well and tasty. I have shared nearly 40+ kuzhambu recipes in my website but I haven’t posted any kuzhambu varieties adding pulses like kondakadalai/ chickpeas, lobia/karamani, green gram/pacha payaru, dried peas/pattani etc.

 Recently a reader asked me to share these type of kuzhambu varieties as they get a satisfaction of eating pulses during lunch instead of making them as sundal. Yes, its true. Even I love to consume pulses either for breakfast or lunch as it takes more time to digest and keeps the tummy full for long time. Lets see how to make kondakadalai kuzhambu with step by step pictures !

Check out my poondu kuzhambu,  sundakkai vatha kuzhambu and no onion no garlic manathakkali vatha kuzhambu too.

Kondakadalai kuzhambu Recipe - Chana gravy for rice

Kondakadalai kulambu without coconut - Channa gravy for rice

Cuisine: South Indian

Category: Kuzhambu Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Brown chana / Kondakadalai - 1 cup Tamarind - Small lemon size Sambar powder - 1.5 to 2 tbsp Jaggery – 1 tsp Salt & water - as needed Turmeric powder - 1/4 tsp Rice flour - 1 tsp (optional) To Temper Gingely oil or cooking oil - 2 to 3 tbsp Mustard seeds - 1/2 tsp Fenugreek seeds - 1/4 tsp Cumin seeds - 1/2 tsp Toor dal - 1 tsp Urad dal - 1/2 tsp Small onion or big onion - 10 nos/ 1 no ( finely chopped) Garlic cloves - 15 nos (Finely chop 5 nos) Curry leaves - Few

HOW TO MAKE KONDAKADALAI KUZHAMBU

1. Wash and soak brown chana/kondakadalai overnight or for 8 hours.
2. Pressure cook in low flame for 2 whistles.
3. Heat oil and temper. Saute onion, garlic and curry leaves.
4. Add the tamarind extract, sambar powder, turmeric powder and salt.
5. Add cooked channa and boil the gravy till raw smell goes off. Add little jaggery while it boils.
6. Optionally you can add 1 tsp rice flour diluted in 1/4 cup water. Add to kuzhambu. Boil till thick and then remove. 
7. Serve hot with rice !

METHOD - STEP BY STEP PICTURES

Wash and soak brown chana overnight or 8 hours in enough water. Drain the water and add to pressure cooker. Cook in very low flame for 2 whistles adding required water and salt. ( I had some soaked green gram.So I added it along with chana).  Soak tamarind in 2 cups of water and keep aside. Wash and chop onion finely. Chop 5 garlic cloves and keep the remaining as whole garlic cloves. Chop curry leaves finely. Keep aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, fenugreek seeds, cumin seeds, toor dal and saute for a minute in medium flame.  Add finely chopped onion, garlic, curry leaves and whole garlic cloves. Saute till onion turns transparent, garlic turns light golden in color and leaves a nice aroma. Take 2 cups of tamarind extract and add to the kuzhambu.This kuzhambu has to be slightly watery than the usual vatha kuzhambu because chana will absorb all the water and gravy becomes less in quantity. So its advised to make more in quantity. Add sambar powder, turmeric powder, jaggery and salt. Check for taste and add more sambar powder if needed.  Drain cooked brown chana. Mix well and boil for 5 minutes till raw smell goes off. Add more water if needed. Take 1 tsp of rice flour, add 1/4 cup water and dilute it without lumps. Add to the kuzhambu while it boils. Roll boil for few minutes till slightly thick. Switch off the flame. Serve with rice and kootu / poriyal. Enjoy !

Note

Adjust the quantity of sambar powder as per the taste. You can also use kuzhambu milagai thool. You should make more gravy else chana will absorb the gravy as time proceeds and you won’t get enough quantity to serve. For variations, you can add 2 tbsp of ground coconut paste.

Try this yummy brown chana kuzhambu for rice and enjoy with kootu/poriyal and papad !

Technorati Tags: kondakadalai puli kuzhambu,kondakadalai kulambu without coconut,kondakadalai kulambu for rice,sundal kulambu for rice,kondakadalai kulambu,sundal puli kulambu,channa kulambu for rice,brown chana kuzhambu,brown chana gravy,brown chana gravy for rice,brown chana recipes

Continue Reading...

Avarakkai Poriyal With Groundnut – Broad Beans Poriyal With Peanuts

Avarakkai poriyal recipe (Broad beans curry for rice) is one of the easy South Indian poriyal recipes(stir fry) which I make very often in my kitchen. In tamil nadu, people make this avarakkai curry in different ways. I prepare broad beans poriyal with coconut directly in a pressure cooker just like my carrot beans stir fry. Its so easy to make and saves lot of time than stir frying it.

Actually there are two varieties of broad beans available in the market. In Tamil, we call it as patta avarakkai (broad ones) & sanna avarakkai( thin ones). You can find patta avarai very commonly in Tamil nadu. In Bangalore, I get only the thin variety near my house. But this poriyal suits for both. I learnt this recipe from my MIL. She usually make this poriyal with thick broad beans. 

Once I saw my friend Megha adding peanut powder to this poriyal instead of coconut. She told its of Andhra style. So I too make this way sometimes as Sendhil loves to have peanut powder in broad beans curry. If you want to make this avarakkai poriyal without coconut, you can either add onions or peanut powder at the end as specified in this recipe. In this poriyal recipe, I used little coconut just for attraction.

Otherwise I don’t add it. This poriyal tastes the best with sambar rice. I served with Radish/Mullangi sambar and microwave roasted sago vadam. It was yummy ! Actually I was planning to make a post on sweet recipe or murukku today but I couldn’t do it as I am unwell. So I am posting this poriyal recipe which I scheduled for this weekend. I will try to share the sweet recipe tomorrow. Ok, Lets see how to make South Indian style broad beans poriyal with step by step photos.

Avarakkai poriyal / Broad beans poriyal / Broad beans curry recipe

Avarakkai poriyal / Broad beans poriyal / Broad beans curry recipe - South Indian style stir fry recipe for rice

Cuisine: South Indian

Category: Side

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Broad beans / Avarakkai - 25 nos (Chopped) Moong dal - 1 tbsp Sambar powder - 1 tsp Salt - as needed Water - 1/2 cup Roasted peanut powder - 1.5 tbsp or Grated coconut – 1/4 cup To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - Few

HOW TO MAKE BROAD BEANS PORIYAL

1. Wash and chop broad beans thinly.
2. In a cooker base, heat oil. Temper it.
3. Add chopped avarakkai, saute for a minute.
4. Add sambar powder, moong dal, salt and 1/2 cup water.
5. Pressure cook in high flame for 2 whistles.
6. Boil & drain if excess water else add roasted peanut powder. Mix well and cook for a minute. Serve with rice.

AVARAKKAI PORIYAL RECIPE WITH STEP BY STEP PHOTOS

Wash and chop the broad beans thinly. If you are adding peanut powder, roast 1 tbsp peanuts in a microwave for 3 minutes in high power or dry roast in a kadai. Powder it with skin and set aside. In a cooker base, heat oil and splutter mustard seeds, urad dal and cumin seeds.After it splutters, add curry leaves and chopped broad beans. Saute till it turns dark green in color. Keep the flame medium. Add turmeric powder, sambar powder, moong dal and salt. Add 1/2 cup water and mix well. Pressure cook in high flame for 2 whistles or till broad beans become soft. Open the cooker after the steam is released. Mix well and check if there is excess water as shown in the picture below. If its there, cook in high flame for 2 minutes till all the water drains out. Reduce the flame low to medium when the poriyal is becoming dry else it may burn at the bottom. Lastly add the grated coconut or peanut powder. Mix well and serve with sambar rice. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste. You can use red chilli powder instead of sambar powder. My mom does this way. You can also saute finely chopped onions after tempering. In that case, you don’t have to use coconut.

Try this easy, healthy, yummy avarakkai poriyal/ Broad beans curry for rice !

You will like it . I used grated coconut just for garnishing. 

Technorati Tags: Avarakkai poriyal,broad beans poriyal,avarakkai poriyal recipe,broad bean stir fry,broad beans curry,avarakkai poriyal without coconut,avarakki poriyal with coconut,avarakkai stir fry,avarakkai curry for rice

Continue Reading...

Raw Banana Curry – Andhra Style Plantain Curry – Aratikaya Kura

I tried Andhra style raw banana curry/ Plantain curry (Aratikaya kura in Telugu) as side dish for rice for the first time. Being a South Indian, Poriyal / Dry curry is a must in our daily lunch menu. As I got bored of my Tamil nadu style vazhakkai poriyal, I wanted to try something different with raw banana. I found this curry recipe very simple and easy.This aratikaya koora has no masala or coconut, still it tasted great with rice. We loved it very much. Its taste reminded our vazhakkai podimas to me.

I tried this recipe referring Swasthi's recipes & Cooking from heart blogs.In South India, people make raw banana curry in different ways. Kerala style raw banana thoran and Tamil nadu’s Vazhakkai poriyal tastes great in its own ways.I am happy that I learnt this Andhra style raw banana curry.Soon I must try Kerala style thoran too. This recipe would be suitable for bachelors and working women as it has no grinding job. Friends, do try this plantain curry. I am sure you will love its taste and easy to cook steps. Lets see how to make Andhra style raw banana curry recipe with step by step photos.

Do check out my Tamil nadu style vazhakkai poriyal with fresh masala

Chettinad Vazhakkai curry

Andhra Raw Banana Curry / Plantain Curry / Aratikaya Kura

How to make Andhra style Raw Banana curry / Aratikaya kura

Author: Chitra Ganapathy

Cuisine: South Indian
Category: Side
Serves: 2
Prep time: 5 Minutes
Cook time: 15 Minutes

Ingredients  (1 cup = 250ml)

• Raw banana – 1 no
• Big onion - 1 no (Finely chopped)
• Green chilli - 1 no (slit)
• Ginger - 1/2 inch piece
• Turmeric powder - 1/4 tsp
• Salt & water - as needed

To Temper

• Cooking oil – 1.5 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Chana dal - 1 tsp
• Cumin seeds/ Jeera - 1/2 tsp
• Curry leaves - few

How to make Raw Banana Curry

1. Cook raw banana with skin in 3 cups of water till soft.
2. Prick a toothpick and check if its done.Peel the skin, chop into cubes.
3. In a kadai, heat oil. Temper all the ingredients.
4. Saute onion, green chilli, ginger till transparent.
5. Add turmeric powder, salt and raw banana pieces. Mash few banana pieces and cook for 2 minutes. Serve with rice.

Andhra raw banana curry / Plantain curry (Aratikaya kura) - Step by step pictures

• Wash and cut the banana into two or three. Cook with skin in 3 cups of water. Cover cook for 8 to 10 minutes till banana becomes soft. Prick with a knife or toothpick and check if its done. Make sure you do not over cook the banana.You can also pressure cook it in high flame for 2 whistles.

  

• Remove & keep the cooked banana in cold/plain water for 2 minutes. It helps to keep it firm yet soft. Peel the skin and chop into cubes.

  

• Finely chop the onions,ginger. Slit the green chillies and curry leaves. Heat oil in a kadai and temper mustard seeds, urad dal, chana dal and cumin seeds.

  

• Saute onion,curry leaves, green chilli and ginger pieces till onion becomes transparent.Add turmeric powder, salt and raw banana cubes.Mix well.

  

• Mash few banana pieces and cook for 2 minutes in low flame. Switch off the flame, sprinkle lemon juice and garnish with coriander leaves if desired.I did not add it.Remove and serve with rice.

Note:

Adjust the quantity of chillies as per your spice level.
Do not over cook the banana. Check with a toothpick whenever needed.

Enjoy this easy, yummy Andhra style vazhakkai curry at home ! You will love it for sure.I served it with thick Karuveppilai kuzhambu :)

Technorati Tags: Raw banana curry,Andhra raw banana curry recipe,Aratikaya kura,Plantain curry Andhra style,andhra style plantain curry,aratikaya kura recipe,vazhakkai curry,how to make raw banana poriyal,Andhra style raw banana curry

Continue Reading...

Cauliflower Poriyal Recipe | South Indian Style Gobi Poriyal For Rice

Cauliflower poriyal /South Indian Gobi fry is a tasty side dish for rice. When I was young, my mom used to make a spicy cauliflower poriyal recipe (In Tamil nadu style) with mild masala flavor for rasam rice as my dad likes that way. Sometimes she adds boiled peas to make it colorful and healthy.

I had already shared my mom’s all-rounder cauliflower gravy for chapathi, rice, idli, dosa.  So today I thought of sharing my mom’s, South Indian style cauliflower dry curry recipe with you all.  You can make it less spicy if making for kids. Even bachelors can try this recipe as its easy to make & no grinding job as well. It tastes the best with sambar rice and rasam rice. Lets see how to make Tamil nadu style cauliflower poriyal with step by step photos !

Cauliflower Poriyal Recipe / South Indian Gobi Poriyal Recipe

Cauliflower Poriyal - side dish for sambar & rasam rice

Cuisine: Indian

Category: Poriyal

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cauliflower florets - 20 nos Water - to parboil cauliflower Salt - as needed Turmeric powder - 1/4 tsp To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Big onion - 1 no ( finely chopped) Ginger-garlic paste - 1/2 tsp Curry leaves - Few Tomato – 1 no Red chilli powder - 1 tsp ( use 1/2 tsp for less spicy taste) Turmeric powder - 1/4 tsp Salt - as needed Coriander leaves - as needed Garam masala powder - 1/2 tsp ( optional, I din't add)

HOW TO MAKE CAULIFLOWER PORIYAL

Take the cauliflower, remove the florets. If the florets are big, chop and make it small. Boil 5 cups of water adding turmeric powder & little salt. When the water starts to roll boil, switch off the flame. Add the cauliflower florets and rest for 5 to 10 minutes. Drain the excess water and collect the parboiled cauliflower. Set aside. Heat oil in a kadai and splutter mustard seeds, urad dal and cumin seeds. Add finely chopped onion, ginger-garlic paste, curry leaves. Saute till raw smell goes off. Add chopped tomato & saute until mushy (It is not shown in the picture) Add turmeric powder, salt & red chilli powder. Mix well for a minute. Lastly add the parboiled cauliflower florets, 1/4 to 1/2 cup of water. Mix well & simmer the flame. Cover cook for 5 to 10 minutes till cauliflower becomes soft & well cooked. Check for taste, add more salt & chilli powder if needed. Garnish with finely chopped coriander leaves. Serve with rice, sambar or rasam. Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. You can add garam masala powder along with chilli powder for more masala flavor. You can also have this curry with chapathi if you like. Tomato gives mild tanginess to the poriyal. So don’t skip it.  If you don’t have tomato, you can add lemon juice after switching off the flame.

Try this easy, yummy cauliflower poriyal for rice and enjoy !

Technorati Tags: cauliflower poriyal,cauliflower poriyal recipe,gobi poriyal,south indian gobi poriyal,south indian style cauliflower poriyal,easy cauliflower poriyal,cauliflower recipes,side dish for rice,south indian poriyal recipes

Continue Reading...

Mango Pachadi Recipe – Manga Pachadi For Tamil New Year

Mango Pachadi / Manga pachadi in Tamil and Arisi paruppu Payasam/Rice moong dal payasam is a must & should neivedyam(Prashad) recipe for Tamil new year(Puthandu) in Tamil nadu. But people make it with their own variations. Some people make this sweet mango pachadi adding sugar. Some make it with ripe mango too. But we make it with raw mango adding jaggery, coconut paste and neem flower ( Veppam poo). 

This pachadi has to be prepared with 6 different taste ( sweet, sour, spicy, tangy, bitter, salt) to denote that all the emotions of a person has to be treated equally. Tamil Brahmins make it almost the same way but without coconut. Basically I am a big fan of raw mango recipes. This mangai pachadi is even more special as I make it only once in a year and that too on Tamil new year day. I love this combination of sweet and spicy taste more than Sendhil & Raksha. 

Today I have shared our style of making raw mango pachadi with step by step pictures and a video. I have also mentioned the points for variations. Do try it for this Tamil new year celebration and offer God ! Check out my Tamil new year lunch menu post for more neivedyam recipes we prepare on this day.

Mango Pachadi Recipe For Tamil New Year

South Indian Raw Mango sweet pachadi for Tamil new year

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw Mango - 1 no Grated jaggery - 1/3 to 1/2 cup ( Based on sourness of mango) Green chilli - 1 no ( finely chopped) Salt - 1/4 tsp Water - As needed ( I used 2 cups) Grated coconut - 1/4 cup ( Grind to paste) Neem flower - 1 tsp ( use only for Tamil new year) To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli - 1 no Curry leaves - Few Hing/Asafetida - a pinch (optional)

HOW TO MAKE MANGO PACHADI - METHOD

Wash and peel the skin of raw mango. Slice it roughly into big pieces. Set aside. In a mixie jar, take the grated coconut and add required water. Grind to smooth paste. Keep aside. In a kadai or deep bowl, add 2 cups of water and let it roll boil. Add the mango slices, finely chopped green chillies, salt and cover cook till it turns soft and cooked. ( If the mango is too sour, you may need to add more jaggery for this pachadi. To avoid this, drain the cooked water to remove sourness and then proceed if you wish) . My mango was not too sour. So I din’t drain the water. After the mango is cooked well and soft, mash it roughly with a ladle. Add the grated jaggery ( If the jaggery has impurities, melt it by adding 1/4 cup water and filter it. Add jaggery syrup to the cooked mango).Add little water to melt the jaggery if needed. Mix well and boil till jaggery melts and raw smell goes off. Now add the coconut paste, mix well till it becomes semi solid in consistency. Switch off the flame and remove the kadai. Heat a small kadai and dry roast the neem flower till it turns golden brown and crispy. Remove in a plate and crush it well. Heat oil in the same kadai and splutter mustard seeds, urad dal, red chill, hing and curry leaves.  Add the seasoning and crushed neem flower to the  mango pachadi. Mix well. Offer God and get his blessings ! Enjoy !

Note

Adjust the quantity of jaggery based on the sourness of raw mango. If the jaggery has impurities, melt  it by adding 1/4 cup water and filter it. Add jaggery syrup to the cooked mango. You may have to add more jaggery if the mango is too sour. To avoid this, drain the excess cooked water and then add jaggery. We add Neem flower only for Tamil new year otherwise it is not needed. If you don’t get fresh Neem flower, you can use dried ones. You can use yellow pumpkin or banana stem to make the same pachadi

Try this sweet mango pachadi for this new year and have a great celebration !

Technorati Tags: Mango pachadi recipe mango sweet pachadi recipe,raw mango pachadi,mango pachadi,mango pachadi for tamil new year,mango sweet pachadi,raw mango pachadi recipe,manga pachadi,tamil new year recipes

Continue Reading...