Ulutham paruppu sadam, Ellu thuvaiyal, Avial recipe -TIRUNELVELI LUNCH MENU

உளுந்து சாதம் , எள்ளு துவையல் , அவியல் - Urad dal rice, Sesame seeds chutney and mixed vegetable curry is a famous lunch combo in my native place, Tirunelveli/ Nellai. We usually prepare this lunch menu for teen aged girls during their puberty. On those 5-7 days, these dishes will be in their menu for sure. I have used black urad dal here. You can use white urad dal or split ones too. 

Ulundhu paruppu sadam / Ulundu sadam is for strengthening the bones and nerves, Ellu thuvaiyal is to flush out the toxins from Ovaries giv,es a good amount of calcium and Avial/Aviyal to include the goodness of all vegetables. We never make this rice without this thogayal and avial. Its a very tasty and flavourful meal combo. 

My mom makes it at least twice in a month when we were teens. Mom usually makes this with split white urad dal. But I used whole black ones with skin as it is considered to be more healthy. I tried this menu last weekend for the first time. Sendhil loved it a lot. People from South ( Madurai, Tirunelveli) must have known about this lunch menu very well.

 
Girls, do try this authentic, healthy Nellai style lunch menu for your family. Everybody will love it.

Urad dal rice & Sesame seeds thuvaiyal

Urad dal rice/Ulundu sadam & Sesame seeds/Ellu thuvaiyal recipe

Cuisine: Indian

Category: Lunch menu

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

URAD DAL RICE Rice - 1 cup Black or white urad dal - 1/2 cup Grated coconut - 1/4 cup Garlic cloves - 20 nos Salt - as needed Water – 4 cups SESAME SEEDS THUVAIYAL Black or white sesame seeds - 3 tbsp Red chillies - 5-6 nos Tamarind - Small gooseberry size Salt & water - as needed Oil - 2 drops

METHOD

URAD DAL RICE In a kadai or cooker base, add a tsp of oil and roast the urad dal for 3-4 minutes till you get a nice aroma. Add this to the rice and wash them. In a pressure cooker, take the washed rice and dal. To this, add garlic cloves, grated coconut, salt & the required water. Pressure cook for one whistle in low flame. It looks mushy initially but it turns fluffy as it cools down. So this water quantity should be added else urad dal won’t be cooked well. SESAME SEEDS/ELLU THUVAIYAL In a kadai, dry roast the sesame seeds till it splutters. Do in medium low flame. Make sure it don’t burn because thuvaiyal will taste bitter if you burn them. It takes nearly 3-4 minutes. Do it patiently. Remove in a plate. Wash the seeds through a sieve. Muds will settle down. (Washing is optional) To the hot kadai, heat a tsp of oil and roast the chillies. Soak tamarind in very little water. In a mixie jar, take the sesame seeds, tamarind, red chillies & salt. Grind it to a smooth, thick paste adding the soaked tamarind water. Remove and serve with rice. Please click this link for Tirunelveli style Avial recipe.

Note

Use white urad dal in place of black dal. Broken / split or whole variety, anything would be fine. Ellu thuvaiyal can be made using different methods. I’ll soon post the version with coconut & garlic which we make for idli, dosa.

Technorati Tags: Urad dal rice,Sesame seeds thuvaiyal,Ulundu sadam,Ellu thuvaiyal,Ulundu paruppu sadam,Ellu thogayal,Sesame seeds thogayal,Lunch menu,tirunelveli style,Tirunelveli lunch menu,Nellai recipes

Very good recipes Tags: Rice, lunch, Urad dal, Sesame seeds, Till, South Indian, Indian recipes, Indian

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KARTHIGAI KOZHUKATTAI RECIPE – KARTHIGAI DEEPAM RECIPES

Thirukarthigai/Karthigai deepam falls every year on full moon day of Karthigai, tamil month. Karthigai deepam 2020 ie this year it is on 29(Sunday), November. Generally, kozhukattai is prepared for Ganesh chaturthi. U may wonder why am I posting this kozhukattai recipe for Karthigai deepam festival. In my native place(Tirunelveli ), people used to make this kozhukattai without salt on Karthigai. They make plates and lamps (agal vilakku) using this kozhukattai dough and light it along with the other lamps. The number of plates and lamps should be equal to the number of family members. Usually our people says, it is very auspicious to make this lamp on karthigai deepam for the well-being of family members.

My friend’s mom told that they keep this lamp by praying God to bless their family with health, wealth and peace. My mom also used to do this every year. Not only this lamp, mom makes finger shaped kozhukattai with the remaining dough and offer to God along with pori urundai , appam and maavilakku. As it is salt-less, we used to have this kozhukattai adding lots of grated coconut. We call this as “Neer kozhukattai, uppilla kozhukattai etc.

My MIL also makes this kozhukattai for avvaiyar viratham/Chevvai pillayar viratham. This kozhukattai recipe is known to all of you. But keeping this dough lamp may be new to some of you. So I wanted to share with u all :)..This year, I am going to make this dough deepam/diya for the well-being of my family. Friends, do make this for your family too and get the blessings of God :).Use ghee for lighting the lamp. After the lamp goes off, eat it as prasadam along with jaggery and grated coconut !

The dough making method I have shared here is not the authentic one. Usually my mom used to make this kozhukattai dough adding plain, cold water to the rice flour and she cooks the kozhukattai in an open pan in boiling water for few minutes.

By doing this way, kozhukattai comes out little hard and chewy. Sometimes kozhukattai may dissolve in water if the dough consistency is not correct. So my mom suggested me to follow our usual kozhukattai dough(with video) method. Thanks to my sister’s SIL Mrs.Thangam for telling this recipe with correct water measurement. Kozhukattai came out very well and soft.. Please adjust the water quantity by keeping this as reference. Do not add all the water at once. Keep adding slowly to make a perfect non sticky dough.

kozhukattai Recipe

Kozhukattai recipe for karthigai deepam.

Cuisine: South Indian Category: Festival recipesServes: 3

Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Minutes

INGREDIENTS
1 cup - 200ml or 250ml

To make kozhukattai dough Idiyappam flour / Rice flour - 1 cup (You can use homemade or store bought idiyappam flour) Water - 1.25 to 1.5 cups (Water quantity varies based on rice flour ) Gingely oil - 1 tsp

METHOD

In a wide bowl, take the rice flour. In a vessel , take the required quantity of water and add a tsp of gingely oil. Let the water boil for 2-3 minutes. Add this water to the rice flour by mixing with a ladle. Rice flour gets half cooked by the heat of this water and increases in quantity. After the dough becomes slightly warm , knead it to make a soft , non-sticky dough. Make plates an lamps as per the number of family members. For making plate , take a big lemon sized ball, pat it on a sheet. Seal the cracks if any. For lamp , take a small lemon sized ball. Press it in the center and make a dent to pour ghee/oil. Narrow down one edge of the ball and make like a lamp. Hope this picture helps you.. Arrange them in a greased idli plate. Keep the plate only after the water starts to roll boil. Steam it for 7-8 minutes. Deepam is ready. Remove the lamps from the plate after it becomes warm , else it may break. Make finger shaped kozhukattai or small balls using the remaining dough, steam it for 6-8 minutes. Remove. While lighting the lamps in the evening, put ghee for this rice flour lamp and light it, Once its turned off,u can have it with grated or chopped coconut pieces. As it is without salt, you should have this rice flour lamp with either grated coconut or grated jaggery.

Note

Do not add all the boiling water to the rice flour at once. Please add little by little by mixing with the ladle simultaneously. By this way , you can find the rice flour getting cooked and make a non-sticky dough. Knead the dough well for few minutes to make a crack free lamps and plates. Grease your hands with oil whenever necessary.. Do not steam for long time. Keep the idli plate only after the water in the idli pot starts boiling..

Serve this kozhukattai adding lots of grated coconut. As it is salt-less, you have to eat it this way :)

This is my first attempt in clicking a lamp at night, is it looking good or at least ok ? ;)

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Mango Drumstick Sambar Recipe - Tirunelveli / Nellai Sambar Recipe

I love to taste and try varieties of sambar recipes be it idli sambar or lunch sambar and particularly this raw mango drusmtick sambar is my most favourite among all the sambar recipes. U know why, this is my mom’s Tirunelveli style sambar for rice :) We love to have it with idli, dosa as well. My mom calls this as "Idi sambar". Its a very tasty and flavorful sambar with freshly ground sambar powder. I can have a plateful of rice anytime with this Nellai sambar. We ( me and my sis) fondly call this as "Amma sambar". 

After marriage, when I started cooking, I couldn’t make this sambar often in my kitchen as Sendhil is very much fond of his mom’s Tanjore/Kumbakonam style sambar. So whenever I go to my mom’s house(Salem), she prepares this specially for me. This sambar needs very less dal than the usual quantity. We can add any vegetables like lady’s finger, drumstick, brinjal and raw mango. But our favorite combo is drumstick and raw mango. 

In my family, everybody loves my mom’s cooking very much. She makes authentic Nellai Saiva pillai (Tirunelveli) samayal very nicely.  My amma never used store bought sambar powder in her cooking so far.  Her recipes are mostly with freshly ground powder be it sambar, puli kulambu or rasam. So preparation /cooking time takes little more than my (mil’s) usual method of cooking. So I make my mil’s and mom’s lunch recipes in alternate days and enjoy eating varieties of kuzhambu.

My mom makes Carrot puttu or avial as side dish for this sambar recipe. To me, just a papad/ appalam is enough.
If you are looking to find Tirunelveli style Sambar powder, check THIS LINK

 

Basic Tirunelveli style Sambar Recipe For Rice

Basic Nellai style sambar recipe for rice using freshly ground sambar powder. U can use any vegetables like brinjal , lady’s finger , drumstick or simply onion.

Cuisine: South Indian Category: Lunch recipes Serves: 2-3 

Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes 

INGREDIENTS
1 cup - 250ml

To pressure cook Toor dal – 1/3 cup Turmeric powder – 1/4 tsp Cooking oil – a drop To roast and grind for sambar powder ( use 1 tsp of this powder, store the excess powder for future use. My mom use this powder for idli sambar too.) Oil – 1/4 tsp Methi seeds - `1/2 tsp Chana dal – 1 tsp Coriander seeds – 1/2 tsp Red chillies – 3 nos To grind Grated coconut – 1.5 tbsp Small onions – 3 nos Jeera/cumin seeds – 1/4 tsp To saute Cooking oil – 1 tbsp Big onion – 1 no (slice cut) Curry leaves – few Tamarind – A big gooseberry size Drumstick – 1 no (cut into finger size pieces) Small Raw mango – 1/2no ( 5-6 cubes) Red chilli powder – 2 tsp Salt & water – as needed To temper Cooking oil – 1 tsp Mustard seeds – 1/2 tsp Coriander leaves – 2tbsp (to garnish)

HOW TO MAKE TIRUNELVELI IDI SAMBAR FOR RICE - METHOD

Pressure cook toor dal adding turmeric powder , salt and a drop of oil for 2 whistles. Mash the cooked dal and set aside.In a mixie jar , grind the coconut , small onions and jeera to a smooth paste adding the required water. In a pan , heat 1/4 tsp of oil and roast the ingredients given under “ To roast and grind”. Powder it nicely. U don’t have to use all the powder. Use only 1 tsp. Store the remaining for making idli sambar. Take the tamarind extract in a bowl. To this add red chilli powder, salt, turmeric powder and drumstick. Check for taste.Set apart In a pan, heat 1 tbsp of oil and saute the sliced onions. To this add the tamarind extract mixture. Cover and cook till drumstick is done. After the drumstick is 3/4th cooked, add raw mango pieces. Again cover and cook for sometime. Mango takes less time to cook. So keep checking otherwise it will cook soft & dissolve in sambar. After the vegetables get cooked, add the mashed dal. Allow it to roll boil. Lastly add the ground coconut , mix well. Let it boil for a minute. Now add a tsp of roasted and ground sambar powder. Allow it to boil till you get a nice aroma. Switch off the stove and garnish with coriander leaves. Give a standing time of minimum 30 minutes for all the flavors to induce well. Temper with the ingredients given under “to temper”. Mix well. Enjoy mixing with hot rice !!

Note

Adding raw mango is optional. U can add only drumstick and make this sambar. But increase the tamarind to a small lemon size. Garnishing with coriander leaves gives a superb flavor for this sambar. Please don’t skip.. Do not use all the powder to this sambar. Use only a tsp. U can make sambar 2-3 times using this powder. As mixie doesn’t grind very small quantity , amma use this measure. She use this powder for making idli sambar too. So store the remaining powder in a box and use whenever needed. Less dal is needed for sambar as we add ground coconut and channa dal which helps for thickening.

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PULI KULAMBU | TIRUNELVELI GARLIC PULI KULAMBU

Hello friends , sorry for disappearing these days from blogging. My sis & mom were with me So I was bit busy..We had a good time together. Time went on by chatting ,roaming n shopping. We enjoyed our mom’s Tirunelveli recipes after a long time. I learnt all my mom’s special recipes and clicked them. So next few recipes will be from my mom’s hand. Coming to this post,

This is my mom’s Tiruneliveli style puli kulambu recipe she learnt from her mom ( my aachi). This kulambu is made with freshly ground masala. So it smells great. U can also use vegetables like brinjal, drumstick, dried mango (manga vathal) and small onions. I used garlic here. We love to have it with kootu and papad as accompaniment. Its a very nice combo. For curd rice, we mix dal/paruppuand this kulambu and have it as a side dish. It tastes yummy. We also make sunda curry with this left over kuzhambu by mixing it with keerai kadayal. It’s one of the best side dishes for curd rice. This kulambu stays good for a week when refrigerated. This version is very different from our usual kara kuzhambu and vathakulambu. Try this Nellai puli kulambu recipe, you’ll love for its fresh masala flavour.

INGREDIENTS

Tamarind – A big gooseberry size Salt and water - as needed To roast and grind Cooking oil – 1 tsp Dhania/coriander seeds – 1/2 tsp Urad dal – 1/2 tsp Chana dal – 1/2 tsp Red chilli – 6 nos ( add 4 if you want less spicy taste) Pepper corns – 1/2 tsp Jeera – 1/4 tsp Small onions – 3 nos Curry leaves – few (5 nos) To temper & saute Cooking oil - 2 tsp Mustard seeds – 1/2 tsp Methi seeds – 1/2 tsp Urad dal – 1 tsp Garlic – 20 cloves Curry leaves – few

HOW TO MAKE PULI KULAMBU - METHOD

Soak tamarind in warm water and take the extract using 1.5 cups of water. Set aside. Peel the garlic cloves and crush it slightly using the bottom of tumbler or rolling pin ( crushing the garlic slightly helps in getting a nice flavour of garlic while u saute).. Keep it aside.  Roast all the above said ingredients using a tsp of oil .. Grind to make a smooth paste. Then add small onions and curry leaves and grind them again to make a very nice paste. Make sure the paste is very smooth , add water accordingly.. In a kadai , heat a tbsp of oil and temper mustard , urad dal , methi seeds. Let it splutter. Now add the crushed garlic and saute till you get a nice smell. Finally add 1.5 cups of tamarind extract , turmeric powder , salt and the ground masala paste. Let it boil very well for 10mins. It thickens. This kulambu will be slightly watery and not very thick like vatha kuzhambu. Boil for some more time to make it thick if you like.  Switch off the flame & transfer to a vessel. Enjoy mixing with plain rice topped with gingely oil (optional) !

Technorati Tags: puli kulambu,puli kulambu recipe,lunch recipes,garlic kulambu,poondu kuzhambu,poondu kulambu,tirunelveli style,aachi samayal,amma's recipes,mom's recipes,garlic gravy,garlic kuzhambu

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Nei Urundai - Pasi Paruppu Urundai - Moong Dal Laddu

Nei urundai / Payatham maavu urundai ( Moong dal ladoo in English) is the one & only sweet my aachi (grandma) & mom makes for every diwali.This is one of the easiest & healthy sweets.. We call this as “Nei vilangai “in Tirunelveli . People from tirunelveli may know this name. But the common name is Payatha maavu urundai. Maa ladu is also similar to this. But Fried gram dal / Daliya (Pottukadalai) is used in maaladu whereas moong dal is used here. Otherwise its the same procedure. It can be made in ten minutes. Include this easy, healthy, South Indian laddu in your diwali sweets menu. Try and let me know how it turned out. Do check out my Maa ladoo recipe too !

INGREDIENTS

Yields 10 medium sized laddu.
1 cup - 250ml

Yellow Moong dal / Paasi paruppu – 1/2 cup Sugar – 1/2 cup Cardamom - 2  Ghee – 1/4 cup ( Use 2 tsp less as per need)  Fried cashew nuts – few

METHOD

Dry roast moong dal in low flame till you get a nice smell. Powder it nicely. Sieve the flour. U’ll get 1/2 cup + 1 tbsp powder. Fry cashews in little ghee ( say a tsp ) and set aside. Now powder the sugar along with cardamom. You’ll get around 3/4 cup. The ratio of powdered moong & sugar should be 1:1.5. If you like mild sweetness , you can add 1:1 too.. Mix  & add the fried cashews. Melt 1/4 cup of ghee and add to the mixture. Make balls tightly when it is warm.. Enjoy!! Store in a box and u can have it for 10 days.

NOTE

U can adjust the sugar quantity as per your taste buds. But 1:1.5 would be enough. If you like very mild sweet, 1:1 will be enough. Always add melted hot/ warm ghee. Initially mix with a ladle and when it is warm use your hands to mix well. Add the mentioned quantity of ghee. If you want to increase u can add 1- 2 tbsp more. Adding more ghee reduces the sweetness. Add ghee little by little until you are able to make the ball. If the mixture is too dry , you cant shape the balls. U'll get cracks too. In that case, add little more hot ghee and proceed. Do not use cardamom powder. After adding ghee, the color of laddu will be changed. This shows the correct form. For Maa ladu :  Powdered Roasted gram dal / pottu kadalai - 1 cup Powdered sugar - 1/2 - 3/4 cup Ghee - 1/3 cup ( takes less than this quantity) Cardamom seeds - 3 nos ( powdered) Fried cashews - few Dry roasting the dal is optional. I don't roast it. Powder the dal first and then sugar.. Mix them well.  Add hot melted ghee little by little.  Spare some ghee. Once warm, mix with ur hands and make balls. If you are not able to shape it or if you get cracks, add little more ghee.

Technorati Tags: Paasi paruppu urundai,payatha maavu urundai,pacha payaru urundai,green gram dal laddu,green gram dal ladoo,easy ladoo,easy laddu,moongdal ladoo recipe,moong dal laddu recipe,moong dal laddu,how to make moong dal laddu,how to prepare moong dal ladoo,maaladu,ladoo recipe,laddu recipe,diwali sweets,diwali sweet recipes,easy sweet recipes

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Avial Recipe - Tirunelveli Aviyal Recipe - Mixed Vegetable Curry

 

Avial is my mom’s signature dish. I am a big fan of this mixed vegetable curry. It tastes great with sambar rice. Its a famous recipe among South India especially in Tirunelveli, Tamilnadu and Kerala..We make this specially for guests. I think most of you make this at home. Every time when I try to make this, I never get it perfect like my mom.

 

Recently when my parents visited me, I told my mom to make it , I stood nearby and noted down all the steps which I should have done this before my marriage. I want to record this recipe in my blog with all the tips from my mom for my future reference. Hope it will help beginners like me. Friends, Do try this Tirunelveli style perfect avial recipe with simple tips I learnt from my mom. U’ll love it .

Avial recipe - Tiruneveli Avial recipe

Avial recipe - Tiruneveli Avial recipe / Mixed vegetable curry for rice

 

Cuisine: Tirunelveli

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Mixed vegetables ( carrot, beans, raw banana, Brinjal, Drumstick, Potato) - 2 cups Salt & water – As needed Turmeric powder - a pinch Curry leaves – a few Fresh curd –1 tbsp To grind Grated coconut – 1/2 cup Green chillies – 3  Small onion – 5-6 Jeera / cumin seeds – 1/2 tsp To temper (optional step) Cooking oil – 1 tbsp Mustard seeds– 1/2 tsp Curry leaves – few **Coconut oil – 1 tbsp

HOW TO MAKE AVIAL RECIPE

1. Wash and chop the vegetables of 1.5 inch size thick. Keep in water till use.
2. Grind all the items given under “to grind” to thick paste.
3. In a bowl, cook the carrot, beans and drumstick first.
4. After its half cooked, add remaining vegetables. Cook till soft.
5. Do not over cook. Vegetables should retain its shape.
6. Now add the ground coconut paste, turmeric powder, salt, curry leaves and coconut oil.
7. Mix gently and boil in low flame for 5 minutes. Lastly add the curd, mix gently and switch off the flame. Tempering is optional.

Serve with rice and sambar. Tastes great !

 METHOD - STEP BY STEP

1. Cut all the vegetables of 1.5 inch size. Put everything in water until use.
2. Grind all the items given under “to grind” with little water. First run the coconut & chillies together to make a paste. Then add the small onions & jeera and run the mixie once or twice to crush it.
3. In a wide mouthed bowl, take the carrot, drumstick and beans. Add water just for the vegetables to immerse and allow it to cook for sometime by covering the bowl with a lid.
4. After it is half cooked, add the potato, raw banana, brinjal. Make sure the vegetables are not over cooked. It should not be mushy. Total cooking time would be 20-25 minutes in medium flame.
5. Check the amount of water in between otherwise the veggies would be burnt.
6. After all the veggies are cooked, if there is remaining water allow it to drain by boiling well for few mins. If you are using pressure cooker, just cook all the vegetables in high flame for 2 whistles. (Tips: Add a pinch of sugar and turmeric powder to retain the colour of vegetables). Release the pressure immediately so that vegetables will be cooked perfectly.
   
   

   

   
   
7. Finally add the ground coconut paste, turmeric powder, salt, curry leaves & coconut oil. Toss gently and simmer the flame. Allow it to boil for 5 mins.
8. Before switching off the flame add the curd, use a fork like ladle to mix well and switch off the flame.
   
   
9. Temper the mustard seeds and add to avial.
10. Cover it with a lid to retain the flavor and aroma.
    
    Last but not the least ,when you make it for your guests and if the avial lefts over , you can use it the next day by making pazhang curry.

TIPS TO MAKE PERFECT AVIAL

As I mentioned in the method, just grind the small onions and jeera coarsely by running the mixie once or twice. This gives the nice flavor. Also add the small onions in the mentioned quantity. Please do not reduce it. Pinch the curry leaves and add it raw while adding the coconut paste. The vegetables should not be over cooked. Please take care while it cooks. my mom tells me to cook the vegetables one by one in a separate bowl . So the aviyal looks more like a dry curry as we see in marriages and hotels. All the veggies should be visible and separate. I have also tried pressure cooking the vegetables but cook in high flame for 2 whistles. Remove the whistle quickly by releasing the steam. Veggies would be cooked perfectly. Don’t forget to add the coconut oil. Its very important for the flavor. Tempering is purely optional. Even my mom does not do the tempering part always. But the tempered mustard seeds gives a unique, nice smell. So its better to temper I feel. If you have raw mango in hand, you can add it to the vegetables while cooking but add it at the end as it cooks fast. In that case, please do not add curd. It makes the avial sour. If you don’t use mango , you should add fresh curd. Curd should not be too sour. My mom never makes aviyal if there is no raw banana and drumstick. So please make sure to use those veggies when you make. I’ve mentioned the veggies as 2 cups roughly.. In specific, I used 2 small carrots, 1 big potato, 1 medium raw banana, 10 beans, 1 drumstick and 2 small brinjals.

Yummy, aromatic, flavorful avial is ready to enjoy with sambar rice..!!

Technorati Tags: Mixed vegetable kootu . Vegetable kootu. Aviyal,Kerala avial,kerala aviyal,Mixed veg kootu,mixed vegetable gravy,kerala style avial,kerala special recipe.onam recipes , onam sadhya recipes.

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