Palak Sambar – Pasalai Keerai Sambar – Spinach Sambar Recipe

We make keerai sambar for rice at least once in a week. Usually I add Arai keerai or mulai keerai (Amaranthus) to make sambar. This time I prepared keerai sambar with palak / pasalai keerai / spinach. It came out well with a nice flavor. We liked it very much. This Spinach sambar can be prepared quickly as palak takes less time to cook. This palak keerai sambar is definitely a welcome change from my Dal palak and Palak kootu. Friends, do try this healthy, yummy palak sambar / spinach sambar and share your feedback with me. Lets see how to make Tamil nadu style pasalai keerai sambar with step by step pictures.

Palak sambar - Spinach sambar - Pasalai keerai sambar

Palak sambar - Spinach sambar - Pasalai keerai sambar

Cuisine: South Indian

Category: Sambar recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Palak / Spinach / Pasalai Keerai - 1 cup Toor dal - 1/3 cup Tamarind - Big gooseberry size Sambar powder – 1 to 1.5 tsp Turmeric powder - 1/4 tsp Big onion / small onions - 1 no / 15 nos Curry leaves - Few To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Fenugreek seeds / methi seeds - 1/8 tsp Red chilli - 1 no Asafetida / Hing - 1/4 tsp

HOW TO MAKE PALAK SAMBAR

1. Wash and chop palak roughly. Soak tamarind in 1 cup water.
2. Pressure cook toor dal in enough water and mash it.
3. Heat oil in a kadai. Temper and saute onion, curry leaves.
4. Saute palak and add tamarind extract, sambar powder, salt and turmeric powder.
5. Let it boil for a minute. Lastly add the cooked dal and boil for few minutes.
6. Transfer to a bowl and serve hot with plain rice adding ghee. Enjoy !

METHOD - STEP BY STEP PICTURES

Soak tamarind in 1 cup warm water for 15 minutes. In the mean time, take the toor dal, 1/4 tsp turmeric powder, few drops of cooking oil in a pressure cooker. Cook in low flame for one whistle. Open the cooker after steam is released. Mash the dal and set aside. Wash and chop the keerai roughly. Keep it aside.  Heat oil in a kadai and splutter mustard seeds, methi seeds, urad dal, red chilli and curry leaves. Saute onion till transparent. Add the chopped palak and saute till the keerai shrinks in quantity. Add 1 cup of tamarind extract, sambar powder, turmeric powder, salt and hing. Boil till onion & palak cooks well. Then add the cooked dal and boil for a minute. Add more water and adjust the consistency of sambar. Switch off the flame and transfer the sambar to a bowl. Serve hot with plain rice adding few drops of ghee. Enjoy!

Note

Adjust the amount of sambar powder and red chillies as per your taste. Do not use tomato as the combination of palak and tomato is not good for people with kidney stones. For variations, replace sambar powder with 1 tsp of red chilli powder and 1/2 tsp of dhania powder.

Try this easy, yummy, healthy Palak sambar for rice and enjoy with your favorite poriyal / curry and appalam / papad !

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Vazhakkai Podimas Recipe – Raw Banana Podimas

Vazhakkai podimas/ Raw banana podimas/ Plantain podimas is a simple and interesting side dish for rice. In my house, we make podimas with potato usually. This time, I prepared podimas recipe with vazhakkai just for a change. We call it as Valakkai puttu. Both mom and MIL follow the same recipe. The key to make perfect raw banana podimas lies in the cooking of plantain. 

Every time I used to cook the plantain in a closed kadai or in an idli steamer but it takes more time to cook. So this time, I pressure cooked the raw banana with skin for just one whistle in high flame. It was cooked perfectly. Addition of more coconut is the second important point to make tasty podimas. I have discussed all these points in detail below. 

Friends, do check out this post and try this easy, yummy vazhakkai podimas at home. You can have this as a side dish for sambar rice, vatha kuzhambu rice and even with some spicy rasam rice. Ok, Lets see how to make Tamil nadu special side dish raw banana podimas/ vazhakkai puttu with step by step pictures.

Recently I got a collection of fruit bites and a pack of  Ragi, Kambu Koozh from Native Food Store. My family is a big fan of their readymade products. I have already tried thier millet pongal mix, Instant millet noodles, millets, cold pressed oils (Chekku ennai). We loved everything. This fruit bites is their recently launched product. They sent me few samples for taste & review them. 

I was so excited to see my favorite elandha vadai & tasted it first. It was so good and homely but I felt the seeds are more. Mango , woodapple and amla bites were tasty and bit spicy. Its really a healthy choice for snacks. We loved it very much. Price is also reasonable. Friends, do try their readymade food products from Native food store online. You will love it for sure👍. 

Raw banana podimas / Vazhakkai Podimas recipe

South Indian special, Tamil nadu style Vazhakkai podimas / Raw banana podimas for rice.

Cuisine: South Indian

Category: Poriyal Recipes

Serves: 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw Banana - 1 no ( Big sized) Big onion - 1 no ( finely chopped) Green chilli - 2 nos Curry leaves - Few Ginger - 1/2 inch piece (chopped finely) Turmeric powder – 1/4 tsp Grated coconut - 1/4 cup Salt & Water – as needed To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Chana dal - 1/2 tsp Cumin seeds - 1/4 tsp Asafetida / Hing - A pinch

METHOD

1. Wash and pressure cook raw banana / Vazhakkai in high flame for one whistle.
2. Raw banana should be 3/4 th cooked. Remove the skin and grate it using a bigger grater.
3. Temper all the ingredients given above. Saute onion, green chilli, curry leaves and ginger.
4. Add the grated vazhakkai, salt and turmeric powder. Mix gently.
5. Lastly add grated coconut, toss well and switch off the flame. Enjoy with sambar rice!

METHOD - STEP BY STEP PICTURES

Wash and cut the raw banana (Vazhakkai) into two pieces. Take 1.5 cups of water in a pressure cooker base and add the vazhakkai. Cook in high flame for one whistle. Remove the lid after steam is released. Peel the skin of raw banana. Wash it under tap water to cool down the raw banana. Grate it using big sized grater. Set aside. Chop onion, green chilli, ginger and curry leaves. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds. Saute onion, green chilli, ginger and curry leaves. Add grated raw banana. Mix gently. Lastly add grated coconut, mix well and switch off the flame. Enjoy with rice and papad !

Note

For variations, you can use red chilli instead of green chilli. If you like masala flavor, you can try adding red chilli pwd, dhania powder and garam masala powder.

Try this easy, yummy raw banana podimas with rice and enjoy !

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Drumstick Puli Kuzhambu – Murungakkai Kulambu Without Coconut

 

 Today’s drumstick puli kuzhambu/ Murungakkai kulambu is my MIL’s Tamil style vatha kuzhambu recipe adding drumstick. I made slight variations from the authentic procedure and made in a pressure cooker directly. We call this as murungakkai vatha kuzhambu. Some people name it as drumstick kara kuzhambu too. As this kuzhambu is without coconut, spices and masala, flavor of drumstick would be dominant. Sometimes my MIL adds brinjal and make it as kathirikai murungakkai puli kulambu. They both compliment well in taste and flavor. But I used only drumstick as Sendhil and Raksha are not fond of brinjal. Friends, If you are looking for some easy murungakkai vatha kuzhambu recipe with full flavor of drumstick, you must try this recipe. My mom also makes Tirunelveli style murungakkai puli kulambu but its with freshly ground spices. For this no grind recipe, sambar powder or vatha kuzhambu powder is the major ingredient. So anyone can make it quickly and easily. This kuzhambu recipe would be ideal for bachelors and working women to whip up a quick gravy for rice. So lets see how to make Tamil nadu style Murungakkai puli kuzhambu / Drumstick gravy for rice with step by step pictures.

Do check out my yummy Murungakkai poricha kuzhambu recipe, Murungakkai masala/ Drumstick poriyal and Drumstick sambar too.

Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu For Rice

Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu Without Coconut For Rice

Cuisine: South Indian

Category: Kuzhambu varieties

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Drumstick - 2 nos Tamarind - Big gooseberry size Sambar powder - 1 tbsp Jaggery - 1 tsp Turmeric powder - 1/8 tsp Rice flour - 1 tsp Salt - As needed Water - 1 cup To Temper & Saute Sesame oil / Gingely oil OR Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Methi seeds - 1/4 tsp Cumin seeds - 1/2 tsp Toor dal - 1 tsp Curry leaves - Few (chopped finely ) Small onion / Big onion - 5 nos / 1 no (chopped finely) Garlic cloves - 10 (Whole ones) + 5 nos (chopped finely)

METHOD

1. Wash and chop drumstick into finger size pieces.
2. Soak tamarind in 1 cup warm water and take the extract.
3. In a pressure cooker base, temper & saute all the ingredients.
4. Add drumstick and saute for a minute. Then add tamarind extract, sambar powder, turmeric powder, jaggery and salt.
5. Mix rice flour in little water and add to kuzhambu. Pressure cook everything in high flame for 2 whistles. Remove after steam is released.
6. Serve with plain rice adding few drops of sesame oil.

METHOD - STEP BY STEP PICTURES

Soak tamarind in 1 cup warm water for 10 minutes. Wash and chop drumstick into pointer finger size pieces. Slit slightly in one side. Chop 1 big onion or 5 small onions,5 garlic cloves and curry leaves finely. Peel 10 garlic cloves and keep it whole. In a pressure cooker base heat oil and splutter mustard seeds, methi seeds, urad dal, cumin seeds, toor dal. Add the finely chopped onion, garlic and curry leaves. Saute till onion turns transparent. Add drumstick pieces and saute for a minute. Add 1 cup of tamarind extract, sambar powder, turmeric powder, jaggery. Mix well and allow to boil in low flame. Dilute 1 tsp of rice flour in 2 tbsp water without lumps. Add to the boiling kuzhambu. Mix well and check for taste. Add more sambar powder & salt if needed. Close the cooker and put the weight valve. Keep the flame medium high. Cook for 2 whistles. If the drumstick is too tender, just cook for one whistle. You will get a nice aroma of cooked drumstick. Do not cook for long time because drumstick becomes mushy. Drumstick cooks in the steam itself. ( If you feel the drumstick may become mushy after cooking, keep the drumstick pieces in a small box without adding water and keep it inside the cooker itself. After 2 whistles, remove the lid after steam is released. Take the drumstick box and check its cooked well. Add the cooked drumstick pieces to the kuzhambu. Boil for a minute. Switch off the flame and transfer to a bowl. Give some standing time and serve with rice. ) Open the cooker after the steam is released. Mix well and check for the consistency of kuzhambu. If its too watery, allow to boil for few minutes till thick. Switch off the flame and transfer the kuzhambu to a bowl. Add a tsp of sesame oil and few curry leaves. Close it with a lid. Let it rest for 30 minutes to one hour before serving. Mix with plain rice and enjoy with any kootu, papad !

Note

Adjust the quantity of sambar powder as per your taste. You can also use vatha kuzhambu powder instead of sambar powder. If you do not have sambar powder or vatha kuzhambu powder, you can use 1 tsp of red chilli powder + 1.5 tsp of dhania powder. The quantity of spice powders may vary based on the tanginess of tamarind. So always check the taste and adjust them if needed. This kuzhambu will be slightly watery. But it tastes great when mixed with plain rice.

Try this easy Murungakkai kuzhambu using pressure cooker and enjoy !

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Ridge Gourd Kootu Recipe - Peerkangai Poricha Kuzhambu Recipe

Peerakangai kootu / Peerkangai poricha kuzhambu/ Beerakaya kootu (In Telugu) / Ridge gourd kootu (in English) is an easy, one pot side dish for rice. This ridge gourd kootu goes well with vatha kuzhambu and Kara kuzhambu rice. But we love to eat this poricha kootu by mixing with plain rice adding ghee. So I make this kootu slightly thin in consistency. Usually we make peerkangai kuzhambu and ridge gourd skin chutney / thogayal for rice. But when I was asking my MIL to teach some new recipes using ridge gourd, she suggested this easy poricha kulambu recipe that can be prepared directly using a pressure cooker. Friends, do try this easy peerkangai poricha kuzhambu for a change. You will love it for sure. I have used moong dal / Paasi paruppu in this kootu. You can also use Chana dal/ Kadalai paruppu just like hotel style kootu recipes. It tastes good for vatha kuzhambu and Kara kuzhambu. If you like, you can have it with chapathi too. Lets see how to make this easy peerkangai kootu in pressure cooker with step by step pictures.

Check out Andhra style Ridge gourd dal, Ridge gourd Kuzhambu , Turai Ki Sabji  for Chapathi.

Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu

Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu using a pressure cooker - Side dish for Vatha kuzhambu and Kara Kuzhambu.

Cuisine: Tamil nadu

Category: Kootu Recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ridge gourd / Peerkangai - 1 no Moong dal Or Chana dal - 1.5 tbsp Turmeric powder - 1/4 tsp Sambar powder - 1 tsp Ripe tomato – 1 no ( finely chopped ) Salt & water - as needed To Grind Grated coconut - 1/4 cup Rice flour - 1 tsp Cumin seeds – 1/4 tsp Water - To grind To Temper Coconut oil - 1 tbsp Mustard seeds -1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Big onion - 1 no ( finely chopped) Curry leaves - Few

METHOD

1. Wash and peel the skin of ridge gourd. Slice it.
2. In a pressure cooker, temper and saute onion, tomato.
3. Add chopped ridge gourd, moong dal, sambar powder, turmeric powder and salt.
4. Grind coconut+rice flour+cumin seeds to smooth paste. Add to ridge gourd.
5. Pressure cook in low flame for one whistle. Serve with rice or as side dish for vatha kuzhambu and kara kuzhambu.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of ridge gourd using a peeler. Chop into thick round shaped slices. Set aside. If you are using chana dal instead of moong dal, soak it in enough water for 30 minutes before cooking. No need to soak for moong dal. In a pressure cooker base, heat coconut oil. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion till transparent. Add tomato and saute till mushy. Add the chopped ridge gourd and saute for a minute. Add moong dal , salt, turmeric powder and sambar powder. Saute quickly and add 1 cup of water. Let it boil in low flame. In the mean time, grind coconut + rice flour to a smooth paste. Add the coconut paste to the boiling kootu in pressure cooker. Close the cooker and pressure cook in very low flame for one whistle. Open the cooker after steam is released. Mix well and check the consistency of kootu. If its too thick, add little water and mix well. If its too thin, boil for some time till thick. Serve with rice.  Enjoy !

Note

For variations, you can use red chilli powder + dhania powder 1 tsp each instead of sambar powder. You can make the same kootu using snake gourd, bottle gourd.

Try this easy, yummy peerkangai kootu for rice and enjoy !
I enjoyed it by mixing this kootu with plain rice and ghee. In the plate, you can find cabbage curry, goosberry thogayal and microwave roasted papad. 

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Raw Banana Roast - Vazhakkai Varuval Recipe

Tawa roasted raw banana fry / Vazhakkai varuval in Tamil was in my try list for years. Whenever my fellow bloggers post valakkai varuval in their Instagram feed, I drool at them😋. I know its a very simple recipe but somehow I never tried in my kitchen. Last week I tried this raw banana roast in dosa tawa for the first time. It came out very well. I haven’t used fresh masala like Chettinad version instead I used my sambar powder, garam masala powder and rice flour to the coat the raw banana pieces. It tasted great with sambar rice and curd rice. Raksha and Sendhil liked it very much. After trying this type of vazhakkai varuval, I am tempted to try more versions in the same. My neighbor from Pondicherry had taught me another version using freshly ground masala with coconut and fennel seeds. Soon I will try and post here. Now lets see how to make Tamil nadu style raw banana roast / Raw banana fry recipe with step by step pictures.

Check out

• Andhra style raw banana curry
• Raw banana curry with coconut
• Chettinad Vazhakkai curry
• Raw banana chips
• Raw banana bajji/fritters
• Raw banana kootu

Raw banana roast - Vazhakkai Varuval

Simple & easy South Indian style raw banana roast for rice.

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw banana - 1 no Water - to cook raw banana Red chilli powder - 1 tsp Garam masala powder - 1/4 tsp Turmeric powder - 1/4 tsp Rice flour - 1 tsp Salt - as needed. To Temper Sesame oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/4 tsp Cumin seeds - 1/4 tsp Curry leaves - Few

METHOD

1. Peel the skin of raw banana and chop into roundels.
2. Boil water adding salt and half cook the raw banana pieces.
3. Remove in a plate. Add spice powders and rice flour.
4. Coat well. Heat oil in a pan and temper mustard, urad dal, cumin and curry leaves.
5. Arrange the raw banana pieces in the pan. Shallow fry both sides till golden.
6. Remove in a plate and enjoy with rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the raw banana skin using a peeler. Chop into small roundels. Immerse in water till use to prevent discoloration. Boil 2 cups of water adding some salt in a wide bowl. Add the chopped raw banana and cook for sometime. Raw banana should be just half cooked. Just prick with a fork. It should be hard to prick and unbreakable. Switch off the flame and drain the excess water. In a wide plate, take the half cooked raw banana pieces. Add red chilli powder, turmeric powder, garam masala powder, rice flour and salt. Mix well to coat the pieces. Heat oil in a wide pan. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Arrange the raw banana pieces and cook in medium flame till its roasted well with golden brown color. Flip and cook the other side too. Cook in low to medium flame to roast it properly with a nice color. You can increase the flame slightly whenever needed to achieve golden brown color. Remove the roasted banana in a plate and cook the remaining raw banana pieces in the next batch. Serve with sambar rice, rasam rice and curd rice. Tastes great ! Enjoy !

Note

For variations, you can skip cooking the raw banana pieces and apply the masala directly, cook in tawa for more time. For more masala flavor, you can add 1/2 tsp of powdered fennel seeds and 1/2 tsp of ginger garlic paste. I have shallow fried the pieces adding sesame oil. You can use any cooking oil instead.

Try this easy raw banana roast and enjoy with sambar, rasam and curd rice.

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Vazhaipoo Kootu Recipe – Banana Flower Kootu - Plantain Flower Kootu

 Vazhaipoo kootu / Banana flower kootu/ Plantain flower kootu is my recent try in vazhaipoo recipes. I followed my MIL’s South Indian, Tamil nadu style basic kootu recipe with some modifications and tried it. It came out very well. Its a very simple kootu recipe that can be prepared in a pressure cooker directly. It can be prepared under 15 minutes if you have cleaned banana flower ready in hand. Banana flower, moong dal, sambar powder and coconut are the main ingredients in this recipe. 

I am happy that I got an easy, yummy recipe with banana flower other than my usual vazhaipoo vadai, vazhaipoo poriyal and vazhaipoo dosa.  My MIL makes vazhaipoo/ vazhaithandu mor kootu. Soon I will share that recipe too. Now lets see how to make South Indian, Tamil nadu style Vazhaipoo kootu recipe with step by step pictures.

Check out my post on

• How to clean vazhaipoo

• Vazhaipoo Kuzhambu

• Vazhaipoo usili

• Vazhaipoo vadai

• Vazhaipoo poriyal

• Vazhaipoo kola urundai

• Vazhaipoo dosai

• Vazhaipoo mor kootu

Vazhaipoo kootu / Banana flower kootu recipe

Vazhaipoo kootu / Banana flower kootu for rice

Cuisine: South Indian

Category: Kootu recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Banana flower - 2 cups (Chopped) Moong dal - 2 tbsp Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Ripe tomato - 1 no ( finely chopped) Salt & water - as needed To Grind Grated coconut - 1/3 cup Rice flour - 1 tsp Water - to grind To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves – Few Cumin seeds - 1/2 tsp Big onion – 1 no (Finely chopped)

HOW TO MAKE VAZHAIPOO KOOTU

1. Wash and clean the vazhaipoo florets. Chop into small pieces and immerse in buttermilk.
2. In a pressure cooker base, heat coconut oil. Temper it. Saute onions.
3. Add chopped vazhaipoo, tomato, moong dal, sambar powder, turmeric powder, salt.
4. Grind coconut, rice flour to paste. Add to the kootu.
5. Add water, pressure cook for one whistle in low flame.
6. Remove the lid. Mix well and check for taste. Add more salt and some water if needed.
7. Serve with vatha kuzhambu, kara kuzhambu and curd rice.

METHOD - STEP BY STEP PICTURES

Wash and clean the banana flower florets. Please check this post for how to clean vazhaipoo. Chop the vazhaipoo into small pieces. Keep them immersed in buttermilk till use to prevent blackening. Heat coconut oil in a pressure cooker base. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onions till transparent. Add chopped vazhaipoo, tomato pieces, moong dal and saute for few minutes till vazhaipoo shrinks a bit. Add sambar powder, turmeric powder, salt. Mix well. Grind coconut + rice flour to a smooth paste. Add 1 cup of water, coconut paste and mix well. Pressure cook for one whistle in very low flame. Open the cooker after the steam is released. Mix well and add some water if the kootu is too thick. Suppose if the kootu is watery, boil for some time till thick. Mix well and serve with vatha kuzhambu rice, kara kuzhambu or curd rice. If you like, you can mix this kootu in plain rice adding ghee. Enjoy !

Note

Adjust the quantity of sambar powder for spicy taste. To replace sambar powder, use red chilli powder + coriander powder. You can also saute one red chilli while tempering for more spicy taste. Do not reduce the quantity of coconut and tomato because vazhaipoo may taste slightly bitter based on its variety. You can replace moong dal with soaked chana dal or soaked toor dal. To replace tomato, you can add 1/2 tsp of tamarind extract too. You can follow the same recipe and use banana stem/ Vazhaithandu instead of vazhaipoo.

Easy, healthy Vazhaipoo kootu for rice is ready. I served with Hotel style Kara kuzhambu. It was yum !

 

Very good recipes Tags: Vazhipoo kootu, vazhaipoo kootu recipe, vazhaipoo recipes, banana flower kootu, plantain flower kootu, banana flower recipes, plantain flower recipes

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