Instant Lemon Pickle Recipe / Elumichai Oorugai

Instant lemon pickle was in my try list for long time. I make pickles on my own very rarely because every time I go to Salem, my MIL gives me some pickle varieties like lemon, narthangai (citron), mango, garlic etc. So I never got a chance to make pickles on my own. Due to this pandemic, Its been months I visited Salem.

 

All the pickles are out of stock now. So I had to try some pickle for our regular use. Today I tried this instant lemon pickle for the first time. I asked my MIL for the recipe and also referred Yogambal Sundar’s Youtube channel for the recipe. I tweaked the recipe slightly as per my MIL’s suggestion and tried it. It came out so well. This is basically Tamil nadu style pickle. So I haven’t used mustard seeds. If you like, you can add it while tempering or you can also dry roast and powder it.

 

My MIL makes traditional lemon pickle by stuffing salt in lemon, soak for months together to make it soft and add spices before use. As this is an instant version, I was afraid of bitter taste in lemon. But the right amount of red chilli and salt helps to balance the taste and reduce its bitterness. Also If you try to consume the pickle on the same day, it tastes bitter. My MIL told me to rest the pickle for 2 days before consumption. It also helps to infuse all the taste in the lemon and reduce its bitter taste. Overall I am so happy that my maiden attempt in making this instant lemon pickle is a hit.

 

Friends, do try this easy, yummy instant lemon pickle / elumichai oorugai recipe and enjoy !

Instant lemon pickle recipe

Instant lemon pickle recipe / Elumichai oorugai under 30 minutes.

 

Cuisine: Indian

Category: pickle recipes

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Lemon / Elumichai / Nimbu - 5 Red chilli – 15 to 20  Methi seeds / Fenugreek seeds - 1/2 tsp Asafetida / Hing - 1/2 tsp Sesame oil / Gingely oil - 1/4 cup Salt - as needed Water - 1 cup

HOW TO MAKE INSTANT LEMON PICKLE

1. Wash and pressure cook lemon in high flame for2 whistles.
2. Chop into cubes and remove the seeds.
3. Dry roast red chilli, asafetida and methi seeds.
4. Grind to smooth powder adding salt required for pickle.
5. Add this powder to the chopped lemon cubes. Mix gently.
6. Heat oil adding a pinch of asafetida powder. Add oil to the lemon pickle.
7. Mix gently and store the pickle in a glass bottle.
8. Keep it outside at room temperature for 2 days
9. Then you can start to consume it and store in refrigerator
10. You can store and use it for 2 weeks.

METHOD - STEP BY STEP PICTURES

Wash the lemon and take in a pressure cooker. Cook in high flame for two whistles. Open the cooker after the steam is released.  Chop into cubes. Dry roast red chilli, hing and methi seeds in low flame. Cool down and grind to fine or coarse powder. Take the chopped lemon in a bowl. Add the ground red chilli powder and mix gently. Heat oil in a kadai in low flame and add the hing. Add to the pickle and mix well. Cool down and store the pickle in a glass bottle. Keep the pickle outside at room temperature for 2 days. You can start to consume it after 2 days because all the taste will infuse by this time. After 2 days, store the pickle in refrigerator and use it up to 2 weeks. Enjoy with curd rice, paratha !

Note

Adjust the quantity of red chilli as per the tanginess of lemon. You can add more red chilli powder and salt if required. Do not saute the pressure cooked lemon. It may increase the bitterness. Instead of pressure cooking the lemon, you can also boil it in open pot for 15 to 20 minutes till it becomes soft. You can use red chilli powder instead of roasted red chillies. You can use 2 tbsp of red chilli powder.

Try this easy, instant lemon pickle and enjoy with curd rice.

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Senai Kizhangu Poriyal/ Yam Curry For Rice

Here is an yummy Kalyana veedu style Senai kizhangu poriyal / Marriage style Elephant yam curry for rice. I followed this recipe from a YouTube channel. It was similar to the ones we tasted in marriage functions in Tamil nadu. I was so happy that I tried this recipe.

 

In the original recipe, it was mentioned to deep fry the cooked yam pieces. But I skipped that step. Still it was tasting great with a nice flavor of fennel seeds and coconut masala. Friends, do try this easy and yummy senai kilangu poriyal for rice. You will love it like me.      

 

Senai kizhangu poriyal recipe / Elephant yam curry

Senai kizhangu poriyal recipe / Elephant yam for rice

 

Cuisine: Tamilnadu

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Senai kizhangu / Elephant yam - 2 cups Tamarind – Gooseberry size Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Fennel seeds - 1/2 tsp Curry leaves - few Big onion - 1 (finely chopped) Ginger garlic paste – 1/2 tsp Tomato - 1 (finely chopped) Red chilli powder - 1/2 to 1 tsp Dhania powder - 1/2 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt & water - as needed To grind Grated coconut - 1/4 cup Cinnamon - 1 inch Cloves - 1 Fennel seeds - 1/2 tsp

HOW TO MAKE SENAI KIZHANGU PORIYAL

1. Wash and slice the skin of yam and discard it. Chop into medium sized cubes.
2. Pressure cook yam in high flame for 2 whistles till soft but firm.
3. Open the cooker and drain the excess water if any. Deep fry Yam pieces in oil and set aside.
4. Grind the coconut, cloves, cinnamon and fennel seeds to a coarse paste without water.
5. Heat oil in a kadai. Splutter mustard seeds, fennel seeds, curry leaves.
6. Saute onion gg paste till raw smell vanish. Add tomato , saute till mushy. Add cooked yam and mix gently.
7. Add chilli powder, dhania powder, garam masala powder, turmeric powder, salt and ground coconut paste.
8. Mix well and combine. Cook for few minutes and garnish with coriander leaves.
9. Serve with rice, sambar, rasam and curd rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of yam and discard it. Chop into medium sized cubes. Chop onion, tomato finely and set aside. Grind coconut, fennel seeds, cinnamon, cloves coarsely without adding water. Set aside. Pressure cook yam adding required water, gooseberry sized tamarind and salt in high flame for 2 whistles. Discard the excess water and set aside. Heat some oil and deep fry the yam pieces in batches. Heat oil in a kadai and when it gets heated, splutter mustard seeds, fennel seeds and curry leaves. Saute onion, ginger garlic paste till raw smell goes off. Now add tomato and saute till mushy. Now add the cooked yam pieces and mix gently. Add red chilli powder, turmeric powder, dhania powder, garam masala powder, salt and water. Mix well. Now add the ground coconut masala and mix gently to coat it.  Cook in low flame for few minutes till you get nice masala smell. Switch off the flame and garnish with coriander leaves. Serve with sambar, rasam and curd rice. Enjoy !

Note

Actual recipe called for deep frying the pressure cooked yam pieces. But I skipped that step. Adjust the quantity of chilli powder as per your taste.

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Gooseberry Rasam Recipe | Nellikai Rasam Recipe | Amla Rasam Recipe

Gooseberry rasam / Nellikai rasam in Tamil / Amla rasam is an interesting and healthy rasam recipe. Recent days I am trying to include gooseberry in my cooking regularly as its rich in Vitamin C and helps to boost immunity. Usually I make nellikai thayir pachadi and nellikai thogayal. I don’t want to include gooseberry in pickle form considering its oil and salt. So when I was looking for some interesting gooseberry recipes, I came across this nellikai rasam recipe.

I had some pressure cooked gooseberry in hand. So I used that and tried this rasam recipe. Even though its my first attempt, rasam came out so well. Its easy to prepare too. Friends, do try this gooseberry rasam for a change. You will love it like me.

Gooseberry Rasam Recipe / Nellikai Rasam Recipe

Gooseberry Rasam Recipe / Nellikai Rasam Recipe for rice

 

Cuisine: Tamil nadu

Category: Rasam recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To dry roast and grind Gooseberry (Raw or cooked) - 4 Pepper corns - 1 tsp Cumin seeds - 1 tsp Coriander seeds - 1 tsp Red chilli - 1 Garlic - 5 cloves To cook Ripe tomato - 2 Green chilli - 1 Cooked toor dal - 2 tbsp Turmeric powder - 1/4 tsp Salt & water - as needed To Temper Ghee - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Hing / Asafetida - a pinch Coriander leaves - to garnish

HOW TO MAKE GOOSEBERRY RASAM

1. Wash and chop tomato, green chilli. Pressure cook toor dal, gooseberry together and set aside.
2. Boil tomato, green chilli adding cooked toor dal paste, turmeric powder, salt and water.
3. Dry roast pepper, cumin seeds, coriander seeds, red chilli and grind it along with gooseberry.
4. Add this paste to the boiling tomato. Boil for a minute till frothy in low flame.
5. Temper mustard seeds, cumin seeds, curry leaves, red chilli in ghee.
6. Add to rasam and switch off the flame. Garnish with coriander leaves.
7. Serve hot with plain rice adding few drops of ghee.

METHOD - STEP BY STEP PICTURES

In a pressure cooker, take toor dal, gooseberry and required water. Pressure cook in low flame for one whistle. Mash the dal and set aside. Take the cooked toor dal, chopped tomato, slit green chilli, turmeric powder, salt and water. Roll boil till tomato is cooked well. Dry roast coriander seeds, pepper corns, cumin seeds and red chilli. Grind it adding cooked gooseberry to a smooth paste. Add to the boiling tomato mixture. Mix well and check for salt. Add more water and salt if needed. Now lower the flame and boil the rasam till its frothy.  Temper mustard seeds, cumin seeds, curry leaves and red chilli in ghee. Add to rasam.    Switch off the flame and garnish with coriander leaves. Enjoy !

Note

For variations, you can grind the spices without roasting it. But flavor of rasam varies. You can also grind the raw gooseberry instead of pressure cooking. But you should boil the rasam for few minutes till its raw smell goes off.

Try this easy and healthy gooseberry rasam recipe. You will love it !

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Black Chana Kurma / Karuppu Kondakadalai Kurma - Kala chana kurma recipe

Usually I make kurma for chapathi with white chana / Kabuli chana / Vellai kondakadalai in Tamil and chole for bhatura with black chana. For a change, I tried this South Indian style (Tamil nadu) black chana kurma / black chickpeas kurma/ brown chana kurma / karuppu kondakadalai kurma for chapathi after watching this YouTube video.  As it was different from my usual kurma recipes, I was tempted to try. It came out so well. We all loved it.

For South Indian kurma recipes, coconut ground with spices would be the base. But this kurma has tomato, onion and coconut for the base. So it was tasting different and yummy. I am sure this kurma would go well with poori and dosa too.

Friends, do try this easy and yummy South Indian style karuppu kondakadalai kurma and enjoy with chapathi / Poori and dosa.

Check out my hotel style white chana kurma

Easy chole recipe in pressure cooker

 

Black chana kurma / Karuppu kondakadalai kurma recipe

Black chana kurma / Karuppu kondakadalai kurma recipe for chapathi, poori, dosa

 

Cuisine: Indian

Category: side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Black chana / Karuppu kondakadalai - 1 cup Cooking oil - 2 tbsp Big onion - 1 Green chilli - 1 Fennel seeds - 1/2 tsp Ginger garlic paste - 1.5 tsp Red chilli powder - 1 tsp Garam masala powder - 1/2 to 1 tsp Turmeric powder - 1/4 tsp Salt & water - as needed Coriander leaves - to garnish To grind Ripe tomato - 2 Big onion - 1 or small onion - 5 Grated coconut - 2 tbsp Fennel seeds - 1/4 tsp Cinnamon - 1 Cloves - 1 Cardamom - 1 Cashew nuts - 5 Boiled chana - a fistful Curd - 2 tsp

HOW TO MAKE BLACK CHANA KURMA

1. Wash and soak black chana in required water over night or 12 hours.
2. Pressure cook in low flame for 2 whistles and set aside. Reserve a fistful for grinding.
3. Heat oil in a kadai. Splutter fennel seeds, saute onion, ginger garlic paste.
4. Add red chilli powder, turmeric and garam masala powder.
5. Add the cooked chana and boil well adding enough water.
6. Grind the ingredients given under “ to grind” to smooth paste.
7. Add to the kurma and mix well. Add required water, salt and boil till oil floats on top.
8. Switch off the flame and garnish with coriander leaves. 

METHOD - STEP BY STEP PICTURES

Wash and soak the black chana / Karuppu kondakadalai in enough water over night or 12 hours. Pressure cook it adding required water and salt for 2 whistles in low flame. Reserve a fistful of chana for grinding. Grind onion, tomato, coconut, spices and cooked chana to a smooth paste. Heat oil in a kadai. Splutter fennel seeds. Saute onion, ginger garlic paste till raw smell goes off. Add red chilli powder, turmeric powder, garam masala powder and mix well.  Add the cooked chana, ground tomato+onion+coconut paste and required water. Add required salt, mix well and add water if required. Boil till oil floats on top. Garnish with coriander leaves. Serve hot with chapathi, poori and dosa. Enjoy !

Note

For variations, you can saute onion, tomato, coconut and spices before grinding. You can skip one green chilli and use red chilli powder alone. Adjust the quantity of chilli powder and garam masala powder as per your taste.

Try this yummy and healthy brown chana kurma and enjoy !

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How to make turmeric powder at home from raw, fresh turmeric roots

I have never thought of making homemade turmeric powder using fresh turmeric roots (Manjal kothu) we get during Pongal festival time. Last year, when my MIL visited me after Pongal, she made use of the fresh turmeric I had in my pantry by making this homemade turmeric powder. It was so easy to make. The color and flavor of turmeric powder was so good. That was the first time I watched the procedure of making turmeric powder at home using fresh turmeric.

Usually my mom grinds turmeric powder for face in a flour mill by grinding the dried, round turmeric or the thin ones. We call it as gundu manjal and Virali manjal in Tamil. Some people also grind the manjal podi in mixie but the mixie blade should be strong enough and the mixer should be of high power in watts.

But making turmeric powder using fresh turmeric is so easy. The only difficult part is to peel its skin and chop into small roundels. If you want to skip this step, you can just boil the turmeric roots till its soft. Then you can chop without peeling its skin and grind it. As the fresh turmeric is soft in texture, you can grind it easily in any Indian mixer. After grinding the paste, we need to sun dry for a day or two. Grind again to a fine powder. Siev and store it. Tada, your fresh homemade turmeric powder is ready !

Friends, just follow the steps given below and make your own turmeric powder at home. You will love its flavor and color. Above all you will have the satisfaction of using healthy turmeric powder in your cooking more than the adulterated shop ones.

How to make turmeric powder at home using fresh turmeric roots

How to make turmeric powder at home using fresh turmeric roots

 

Cuisine: Indian

Category: How to make

Serves: 200 gms

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Fresh, raw turmeric / Pacha manjal - 1/2 kg Water - to grind

HOW TO MAKE TURMERIC POWDER AT HOME

1. Wash and peel the skin of fresh, raw turmeric roots.
2. Chop into small roundels. Grind to smooth paste
3. Grind into smooth paste adding little water.
4. After grinding, drain the excess water and spread the paste in a plate.
5. Sun dry the paste for a day or two till its completely dry.
6. It turns into brown color once its dry. Grind to smooth powder again.
7. Sieve and transfer to a box and use as needed.
8. You can use it for your face, use in regular cooking or make turmeric pepper milk.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of fresh turmeric roots. Wash in water. Chop into roundels and grind coarsely. Add little water and grind to a smooth paste. Drain the excess water in a small bowl. You can use it for cooking. Now spread the thick paste in a plate and let it sun dry for a day or two till its completely dry. The outer layer changes to slight brown or orange in color. Now break the dried turmeric into pieces and grind to a fine powder. Sieve it through a fine mesh. Transfer to a box. Store and use it for months.  Check out this post on how to make turmeric milk/ Golden latte recipe.

Note

For variations, you can boil the chopped turmeric pieces in hot water for few minutes before grinding.

Try this easy, homemade turmeric powder and enjoy its benefits.

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Lasooni Palak | Lehsuni Palak |Restaurant style Lasooni Palak– Garlic Spinach Curry

Lasooni palak / Lehsuni palak / Spinach garlic curry is an easy and interesting side dish for rice and roti. I tried a restaurant style lasooni palak for the first time for our lunch yesterday. It came out so well. I enjoyed with both rice and chapathi. The flavor of roasted garlic in palak was so good. If you are looking for a change from the regular dal palak, this lehsuni palak is a good alternative.

Friends, do try this Lasooni palak / Lahsun palak recipe and enjoy with rice and roti.

Lasooni palak recipe / Lahsun palak - Lehsuni palak recipe

Lasooni palak recipe for rice – Palak gravy with roasted garlic.

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Palak / Spinach - 2 cups Big onion - 1 ( finely chopped) Green chilli - 1 or 2 (-do-) Gram flour – 1 tsp Cooking oil - 1 tbsp Cumin seeds - 1/2 tsp Ginger garlic paste - 1/2 tsp Turmeric powder – 1/4 tsp Sugar – 1/4 tsp Kasoori methi – 1/2 tsp (crushed) Fresh cream – 1 tbsp (optional) Salt & water - as needed Lemon juice – as needed To temper Ghee - 2 tsp Garlic cloves - 1- (finely chopped) Red chilli – 1 (pinched into 2)

HOW TO MAKE LASOONI PALAK

1. Wash and chop palak roughly. Chop onion, green chilli.
2. Boil water in a pan. Add palak and boil for few minutes.
3. Remove when its soft. Add to cold water to retain green color.
4. Once cool, grind to a paste adding turmeric powder and sugar. Set aside.
5. Heat oil in a kadai. Temper cumin seeds, big onion, green chilli , ginger garlic paste and saute till transparent. Add gram flour and mix well without lumps.
6. Add the palak paste, salt and required water. Boil for few minutes.
7. Switch off the flame once its thick. Heat ghee in a kadai.
8. Add finely chopped garlic and red chilli. Saute till garlic turns light golden in color.
9. Add to the palak and mix well. Switch off the flame and add lemon juice.
10. Serve hot with rice and roti. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop palak roughly. Wash and chop onion, green chilli finely. Set aside. Boil water in a bowl. Add the chopped palak and cook till its soft. Remove and add to cold water to retain its green color. Once its cool, take in a mixie jar, add little turmeric powder and sugar. Grind to a smooth paste. Keep it aside. Heat oil in a kadai. Temper cumin seeds. Add onion, green chilli and ginger garlic paste. Saute till onion turns transparent. Add gram flour and mix quickly without lumps. Add the ground palak paste. Add salt and required water. Boil for few minutes till it becomes thick. Add crushed kasoori methi. If you like you can add a tbsp of fresh cream. Switch off the flame. Heat ghee in a small kadai. Add finely chopped garlic cloves. Roast till light golden in color. Add red chilli and switch off the flame. Add to the palak. Add lemon juice and Mix well. Serve with rice and roti ! Enjoy !

Note

For variations, you can saute one bayleaf, cinnamon, cloves and cardamom in oil along with cumin seeds. You can skip fresh cream but adding it gives a rich and creamy restaurant taste to the gravy. You can make the gravy thick or semi thick as you wish.

Try this easy, yummy Lehsuni palak and enjoy !

Technorati Tags: Lasooni palak,lahsun palak,lehsuni palak recipe,lasooni palak recipe,lahsun palak recipe,lehsuni palak gravy,restaurant style lasooni palak,palak recipes

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Drumstick Poriyal | Murungakkai poriyal recipe

Drumstick / Murungakkai is a super healthy vegetable packed with rich source of vitamins and minerals. It helps to boost immunity, develop strong bones and purifies the blood. Usually we make sambar, poricha kuzhambu and vathakuzhambu with drumstick. Long back I had tried and shared a drumstick masala recipe. After that, I never got a chance to try something different.

Today I tried my mom’s style drumstick poriyal / murungaikai poriyal for our lunch. It came out so well. We all loved it. You can make this poriyal directly in a pressure cooker. Friends, do try this easy, yummy drumstick poriyal for rice and enjoy.

Check out my drumstick masala recipe. 

Drumstick poriyal / murungaikai poriyal recipe

Drumstick poriyal / murungaikai poriyal recipe for rice

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Drumstick / Murungakkai - 3 Big onion - 1 Tomato - 2 Ginger garlic paste – 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Sambar powder - 1 tsp Salt & water - as needed Coriander leaves – 1/4 cup Grated coconut – 1/4 cup To temper Cooking oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE MURUNGAKKAI PORIYAL

1. Wash and chop drumstick into finger length pieces. Finely chop onion, tomato.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves.
3. Saute onion till transparent. Add ginger garlic paste. Saute till raw smell goes off.
4. Add tomato and saute till it turns mushy. Add drumstick pieces, turmeric powder, red chilli powder, sambar powder and salt.
5. Mix well and add required water. Cover cook till drumstick is done.
6. Once all the water is absorbed, add grated coconut and mix well.
7. Serve with rice. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop drumstick into pointer finger length pieces. Finely chop onion and tomato. Set aside. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal and curry leaves. Saute onion till transparent. Add ginger garlic paste and saute till raw smell vanishes. Add tomato and saute till mushy. Add required salt to cook quickly. Now add the drumstick pieces. Saute for a minute. Add red chilli powder, sambar powder and turmeric powder. Mix well. Add required water and cover cook in low flame till drumstick is cooked soft inside. Take one, press the seed and pulp to see if its cooked properly. If cooked, boil the excess water and bring it to semi dry texture. Lastly add the grated coconut and mix gently without breaking the drumstick. Serve hot with rice. Enjoy !

Note

Adjust the quantity of chilli powder and sambar powder as per your taste. You can skip ginger garlic paste.

Try this easy, yummy Drumstick poriyal for lunch and enjoy !

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