Chow Chow Kuzhambu Recipe – Chayote Gravy For Rice, Chapathi, Dosa

Usually I make Chow chow kootu and poriyal as side dish for rice Or I make sambar for rice adding chow chow. As I bored of making the same recipes with chow chow, I was looking for a change from these usual stuffs. I found this interesting chow chow kuzhambu and tried it for our lunch. It tastes more like kurma kuzhambu as it has spices like cinnamon and cloves. I loved its flavor. I mixed with plain rice adding a dash of ghee and enjoyed it.

Not only for rice, this chow chow kuzhambu tastes great for chapathi, idli, dosa as well. Just adjust the consistency of this kuzhambu, make it thick or thin and serve with the main dish accordingly.

Friends, do try this easy, yummy Chow chow kulambu easily in a pressure cooker as shown in this recipe. Even bachelors and office goers can try this gravy for your lunch box and dinner. I am sure you will love it with rice, idli dosa and chapathi.

Chow chow kuzhambu recipe

Chow chow kuzhambu recipe for rice, idli, dosa and chapathi

 

Cuisine: South Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Chow chow / Chayote - 2 ( small ones) Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Curry leaves - few Asafoetida / Hing - a pinch Big onion - 1 (finely chopped) Salt and water - as needed Coriander leaves - to garnish To dry roast and grind Coriander seeds - 2 tsp Cumin seeds - 1/2 tsp Pepper corns - 1/2 tsp Cinnamon - 1 inch piece Cloves - 2 Red chilli - 2 Grated coconut - 2 tbsp Tomato - 1 big or 2 small

HOW TO MAKE CHOW CHOW KUZHAMBU

1. Wash and peel the skin of chow chow and chop into cubes.
2. In a kadai, dry roast the coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut.
3. Lastly add one chopped tomato and grind to a smooth paste. Set aside.
4. Heat oil in a cooker base. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing.
5. Add onion and saute for few minutes. Add the chopped chow chow pieces, turmeric powder, salt and saute well.
6. Add the ground tomato masala paste and saute for a minute. Add required water. Mix well, check for taste and pressure cook in low flame for one whistle.
7. Remove after the pressure is released naturally. Oil floating chow chow kuzhambu will be ready.
8. Check for consistency and boil more if watery.
9. Lastly garnish with coriander leaves and serve hot with plain rice, idli, dosa and chapathi. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of chayote/ chow chow and chop into cubes. Set aside. In a kadai, dry roast coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut. Add chopped tomato and grind to a smooth paste adding required water. Set aside.   Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal , hing, curry leaves. Add finely chopped onion and saute till transparent. Add chopped chow chow pieces. Saute for a minute. Add the ground masala paste and saute for few minutes. Add required water, salt and turmeric powder. Mix well and check for taste. If required, add salt and red chilli powder. Close the lid and pressure cook in low flame for one whistle. Switch off the flame. Open the cooker once the pressure releases naturally. Once you open the cooker, you can see a layer of oil floating on top. Check for consistency. Add water if its too thick. If its watery, boil for few minutes till you get desired consistency. Lastly garnish with finely chopped coriander leaves. Serve with rice. If you are serving for chapathi, make this kuzhambu thick like kurma and serve it. Enjoy !

Note

Add more red chillies while roasting for spicy taste. Adjust the consistency of this gravy as per your requirement. If you are serving for rice, idli, dosa, make it semi thick. If its for chapathi, make it thick.

Try this easy, yummy Chow chow kuzhambu and enjoy !

 

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Kaatuyanam Rice Idli Dosa – Kaatuyanam arisi idli dosa – Organic Rice Idli Dosa Recipe

Recent days I started to include some organic traditional rice varieties like Kaatuyanam, Poongar, Maapilai samba for my breakfast and dinner in the form of idli, dosa. Whenever I try a new grain at home, my first preference would be idli and dosa. Based on its taste, flavor and approval from family, I go for pongal, upma, porridge etc. Today I have shared Kattuyanam arisi idli dosai batter recipe without using idli rice.

Kaatuyanam rice (காட்டுயானம் அரிசி) is a traditional rice variety of Tamil Nadu which is used to be a forest yield. It is a 7 Ft tall 210 days yield which is common in tropical land mass. It can provide bone strength equivalent to a “Forest Elephant” . Also the height of this Kattuyanam plant can hide an elephant. That’s why it is named as “Kaatu Yanam”.  

Nowadays many people have started using these organic rice varieties in their daily cooking due to their amazing health benefits. They are low in Glycaemic index, rich in fibre and anthocyanin which is a natural detoxifier when compared with our regular white rice. Its also a good source of Vitamin B, Zinc, Calcium and Manganese. So It helps to reverse diabetes, boost immunity, delays aging, reduces cholesterol and lose weight. This Kaatuyanam rice in Tamil, as its name suggests, it strengthens the body like a wild elephant. Its also called as Kattudai Oonan in Tamil.

Now lets see how to make Kaatuyanam rice idli, dosa batter recipe with step by step pictures and video. 

Kaatuyanam rice idli dosa recipe

Kaatuyanam rice idli dosa recipe

 

Cuisine: Indian

Category: Breakfast

Serves: 15

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Kattuyanam rice - 1 cup White, round urad dal - 1/4 cup Fenugreek seeds - 1/2 tsp Water and salt - as needed

HOW TO MAKE KAATUYANAM RICE IDLI DOSA

1. Wash the rice several times till the water runs clear.
2. Take in a wide bowl. Add urad dal and fenugreek seeds.
3. Wash it once and soak in enough water for minimum 5 hours.
4. Grind them to a smooth paste adding required water. You can use a mixie or grinder.
5. Transfer the batter to a big vessel and cover it. Ferment it overnight or 12 hours.
6. The next day, batter would have raised well. Add salt and mix it.
7. Boil water in an idli pot. Pour the batter in a greased idli plate.
8. Steam the idli for 15 minutes or till the tooth pick comes out clean.
9. Remove the idli plate and rest it for 10 minutes. Serve hot with chutney or sambar.

METHOD - STEP BY STEP PICTURES

In a bowl, take the kattuyanam rice and wash it thrice or several times till the water runs clear. Add urad dal and fenugreek seeds and wash everything once. Add enough water and soak them for 5 hours. Alternatively you can soak the rice separately and soak the urad dal + fenugreek seeds separately. After soaking, grind everything to a smooth paste adding required water. Do not grind it too thick or watery. Its consistency should be like our regular idli dosa batter. But the color of this batter would be slightly reddish. Transfer the batter to a vessel and cover it. Ferment the batter and leave it over night or for 12 hours based on the weather in your place. The next morning, take the batter. It would have raised well. Add required salt and mix well. Boil water in an idli pot. Grease idli plate with sesame oil. Pour the batter and place in idli pot. Steam it for 15 minutes. Remove the idli plate and rest for few minutes. Now remove the idli using a small ladle. Serve with chutney and sambar. Enjoy !

Note

I have not used idli rice in this recipe. If you want to use, add 1/2 cup of rice for this measure. The ratio of rice and dal is 4:1. You can use 5:1 ratio too. Do not skip methi seeds as it gives a nice flavor for this idli. You can use and store this batter for 2 to 3 days.

Try this healthy Idli recipe and enjoy with your favourite chutney, sambar !

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Kerala rice payasam with jaggery – Ari Payasam | Sharkara Payasam recipe

During Onam festival, people make different types of payasam for Onam sadya. I have already shared Payasam varieties of Kerala in my Onam sadya posts. Here is yet another traditional Payasam recipe of Kerala that is prepared using raw rice and jaggery. It is called as Sharkara payasam/ Ari payasam/ Unakalari payasam / Nei payasam / Ney payasam/ rice payasam with jaggery/ Kerala rice kheer.

Its consistency and taste is more like Sweet pongal / Sakkarai pongal. This payasam is more popular in Kerala temples. This payasam is prepared using Kerala raw rice that looks light pink in color. It is called as Unakalari in Malayalam.

Traditionally Ari payasam is prepared in a big uruli but I used a pressure cooker to finish the job quickly. So you cannot achieve the authentic taste but its equally good. In Kerala, people make this payasam adding thin and thick coconut milk. But there is another version that uses ground coconut paste instead of coconut milk. I followed that recipe. Soon I will try to share the temple style authentic Sharkara payasam.

Now lets see this easy version of making Kerala style rice payasam with jaggery in a pressure cooker with step by step pictures.

Please check out my other KERALA RECIPES too !

Kerala rice payasam with jaggery / Ari payasam - Nei payasam

Kerala style rice payasam with jaggery. It is called as Ari payasam / Sharkara payasam / Nei payasam in Malayalam.

 

Cuisine: Kerala

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Kerala raw rice / Unakalari - 1/2 cup Powdered dark jaggery - 1 cup Water - 2 cups Ghee - 1/4 cup Grated coconut – 1/4 cup Cardamom - 2 (crushed) Dry ginger powder - 1/2 tsp Edible camphor / Pachai karpooram - a dash Salt – a pinch

HOW TO MAKE KERALA RICE PAYASAM WITH JAGGERY

1. Wash and take the rice in a pressure cooker. Add water and a pinch of salt.
2. Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. It should retain its shape.
3. In the mean time, melt jaggery in little water to make a syrup. No need of any consistency.
4. Filter the syrup and add to the cooked rice. Mix well and boil for few minutes.
5. Add grated coconut or thick coconut milk and boil for a minute. Add ghee at regular intervals and mix till thick. 
6. switch off the flame once it becomes thick, creamy and glossy. Roast the cashews and add to it. Add cardamom powder and a pinch of edible camphor.
7. Mix well and serve !  

METHOD - STEP BY STEP PICTURES

Wash and take the rice in a pressure cooker. Add water, a pinch of salt and cook in low flame for one whistle. Alternately you can cook the rice in open pot too. Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. Rice should be cooked but its should retain its shape. Open the cooker after the steam is released. Mash it gently. Melt jaggery adding water and strain the syrup. Add to the cooked rice. Add grated coconut, mix well. Boil for few minutes. When it starts to thicken, add ghee at regular intervals till the payasam becomes creamy and saucy. Switch off the flame and let it rest.  In the mean time, roast cashews, coconut pieces till golden and add to payasam. Add cardamom powder, dry ginger powder and mix well.   Serve hot or warm as you like. Enjoy ! This payasam looks like sweet Pongal once its cold. So you can serve as such or add little coconut milk or warm milk to adjust the consistency.

Note

Adjust the quantity of jaggery as per your taste buds. Traditionally 1:2 of rice and jaggery is used. You can add thin coconut milk instead of grated coconut, let it boil and finally add thick coconut milk before switching off the flame.

  
  Enjoy this delicious, Kerala style Sharkara payasam @ nei payasam with pazham and papadam !

 

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Technorati Tags: Ari payasam,KErala rice payasam with jaggery,nei payasam,Kerala payasam recipes,payasam recipes,payasam varieties,how to make rice payasam with jaggery,kerala rice kheer

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Murungai keerai podi–Drumstick Leaves Chutney Powder For Rice, Idli , Dosa

Recent days I am trying to include drumstick leaves /Moringa leaves in my cooking at least once in a week as its a super food. Drumstick leaves tree is a miracle tree. It has amazing health benefits. It is one of the richest plant sources of Vitamin A, B, C, D, E, K, Anti-oxidants and vital minerals like Calcium, Copper, Iron, Potassium, Magnesium, Manganese and Zinc. The leaves, pods, seeds, gums, bark and flowers of Moringa are useful to treat mineral and vitamin deficiencies, support  a healthy cardiovascular system, promotes normal blood-glucose levels, neutralise free radicals, provide excellent support of the body's anti-inflammatory  mechanisms, enrich anaemic blood and support the immune system. It is also known to improve eyesight, mental alertness and bone strength. It has potential benefit in malnutrition, general weakness, lactating mothers, menopause, depression and osteoporosis.  

Source : https://www.healthaid.co.uk/blogs/news/wonders-moringa

Usually I make drumstick leaves soup or poriyal with it. For a change, I tried Murungai keerai podi for rice, idli and dosa so that I can pack it for Raksha’s lunch box as well. I asked my MIL for the recipe and tried it for the first time. It came out so well. This drumstick leaves chutney powder tastes yummy when mixed with plain rice adding few drops of ghee.

Friends, do try this Murungai keerai podi / Drumstick leaves powder for rice, Idli, dosa and enjoy. This podi stays good without refrigeration for a month. Lets see how to make Murungai keerai podi with step by step pictures.

How to use this powder :  Take a tsp of this powder, mix with plain rice adding a tsp of ghee and enjoy it. You can also add a tsp of this powder in rice varieties like tomato rice, lemon rice, curry leaves rice or any vegetable rice.  You can also have this powder as side dish for idli, dosa like our usual chutney powder. But use in moderation. Mix with ghee or sesame oil and enjoy with idli, dosa. Alternatively, you can sprinkle this powder over the dosa and enjoy it like podi uthappam. You can add this powder while making sambar or vathakulambu and enjoy its benefits. Tastes different and flavorful too. 

 

Murungai keerai podi / Drumstick leaves powder recipe for rice

Murungai keerai podi / Drumstick leaves powder recipe for rice, idli, dosa

 

Cuisine: Indian

Category: Side dish

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Drumstick leaves / Murungai keerai - 1 bunch / 3 cups Or Readymade moringa powder - 2 tbsp Black gram dal / Black Urad dal - 1/4 cup Chana dal – 2 tbsp Red chilli - 5  Pepper corns - 1/2 tsp Cumin seeds - 1 tsp Coriander seeds – 1 tbsp Curry leaves - Few Asafoetida / Hing - 1/4 tsp Black or White sesame seeds – 1 tbsp Turmeric powder – 1/4 tsp ( to get bright green color) Salt - as needed Cooking oil - 2 tsp

HOW TO MAKE MURUNGAI KEERAI PODI

1. Take out the leaves from the stem and discard the yellow and wilted ones.
2. Remove the small stalks and stems from the leaves and discard them.
3. Wash them and spread the leaves in a cotton towel. Let the leaves dry in shade for 2 days.
4. Heat 1/2 tsp oil in a kadai. Roast urad dal till golden in color. Transfer to a plate.
5. Add 1/2 tsp oil in the kadai and roast chana dal till golden in color. Transfer to the plate.
6. Again add oil and roast the red chilli, curry leaves, pepper corns, cumin seeds till crispy. Do everything in low to medium flame patiently.
7. Add the roasted chillies to the plate. Lastly add the black sesame seeds and dry roast till it splutters. Add the coriander seeds and roast for a minute.
8. Switch off the flame and add the hing. For variations, you can roast all the above ingredients together in low to medium flame patiently and grind it.
9. Firstly grind the chillies and salt till coarse powder. Then add the roasted dals, pepper and cumin seeds. Grind to a smooth powder.
10. Lastly add the dried moringa leaves along with turmeric powder, salt and grind to a smooth powder.
11. Transfer to a box and store it. It stays good up to a month.
12. Enjoy mixing with plain rice adding ghee. Tastes great with idli, dosa too.

METHOD - STEP BY STEP PICTURES

Take the drumstick leaves bunch and seperate the leaves from the stalk. Discard the yellow and wilted leaves. Remove the small stalks as well. Now wash the leaves and drain the water completely. Spread the leaves in a cotton cloth and leave it dry under the shade for 2 days. For instant version, dry it for 2 hours and then dry roast in hot kadai for few minutes till it turns crispy. Switch off the flame and let the leaves be in hot kadai for sometime. Heat 1/2 tsp oil in a kadai. Roast urad dal till golden with nice flavour. Transfer to a plate. Similarly roast the chana dal till nice and crispy. Transfer to the dal plate.  Now add 1/2 tsp oil and roast the red chilli till crispy. Remove and transfer to the plate. Dry roast sesame seeds and coriander seeds till sesame seeds splutters. Add to the plate. Let everything cool down.  Firstly grind the red chilli, salt to a coarse powder and then grind the dals and seeds. It gives a nice color to the podi. Lastly add the moringa leaves and turmeric powder, grind it smooth. Transfer to a box and store it. Use up to a month. Enjoy !

Note

Adjust the quantity of moringa leaves as per your taste. Alter the quantity of red chilli as per your taste. For variations, you can roast all the above ingredients together in low to medium flame patiently and grind it. But do it patiently without burning any.

  
  Enjoy this healthy Moringa podi with rice, idli and dosa.

Technorati Tags: Murungai keerai podi,murungai keerai podi recipe,moringa powder recipe,moringa powder,Drumstick leaves powder for rice,drumstick leaves podi for rice

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Aval Kesari Recipe | Poha Sheera | Avalakki Kesaribath

Aval Kesari / Poha Sheera in Hindi / Avalakki Kesaribath in Kannada, Atukula Kesari in Telugu is an easy sweet recipe that is served as prasadam for festivals like Gokulashtami, Ganesh Chaturthi, Varalakshmi Viratham, Friday Lakshmi Pooja and Thursday Guru pooja.

Aval Kesari is so easy to prepare under 15 minutes. Its a beginners sweet recipe. All you need is Poha/ Rice flakes, Sugar, Ghee and cardamom powder. Unlike our regular rava kesari, this poha kesari thickens quickly and chances of hardening is very less. So its easy to identify the end consistency. I have shared 2 videos in different languages and step by step pictures. I have added a video of Aval Kesari seimurai in Tami. Please watch it for better understanding. 

 Soon I will try to make an Aval kesari with jaggery. Friends, do try this easy Aval Kesari for this Gokulashtami / Krishna Jayanthi and enjoy.

Aval kesari in Tamil video ꜛ

Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari

Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari for festival Prasadam/ Neivedaym.

 

Cuisine: South Indian

Category: Dessert

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Poha / Thick Aval / Rice flakes - 1/2 cup Sugar - 1/2 cup Water - 1 to 1.5 cups Ghee - 3 tbsp Cardamom powder - 1/4 tsp Cashew nuts – 5 Cloves – 1 Orange food color / Kesari color – a pinch

HOW TO MAKE AVAL KESARI

1. Heat 2 tsp of ghee in a kadai. Add the Aval and roast till crispy.
2. Take the roasted Aval and break it to check if crispy. Transfer to a mixer.
3. Grind coarsely and set aside. Boil water in the same kadai adding a pinch of food color.
4. When the water roll boils, lower the flame completely. Add the roasted poha powder.
5. Mix without lumps till thick. Cover cook in low flame for 5 minutes.
6. Then add sugar, cardamom powder and ghee. Mix without lumps in low flame.
7. Mix till kesari leaves the sides of pan completely. Switch off the flame.
8. Roast Cashews in 1 tbsp ghee and add to Kesari. Mix well and transfer to a plate. Serve warm and enjoy !

METHOD - STEP BY STEP PICTURES

Heat 2 tsp of ghee in a kadai. Add the aval and roast till crispy. Let it cool. Grind to a coarse powder. Set aside. Add 1.5 cups of water in a kadai. Add a pinch of Kesari color. Let it roll boil. Lower the flame and add the roasted poha powder. Mix well without lumps. Mix in low flame till the mixture becomes thick. Cover cook in low flame for few minutes. Add sugar, cardamom powder, clove and a tbsp of ghee. Mix in low flame till the sugar melts completely. Keep mixing till kesari becomes thick and leaves the sides of pan. Lastly roast cashews in a tbsp of ghee and add to the Kesari. Serve hot and enjoy.

Note

Adjust the quantity of sugar based on your taste. Adding cloves is optional. You can also use lesser ghee than mentioned but taste won’t be rich.

Try this easy, yummy Aval kesari for Gokulashtami and enjoy !

Technorati Tags: Aval kesari,aval kesari recipe,Poha sheera,poha sheera recipe,how to make aval kesari,kesari recipes

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Palak Chutney For Rice, Dosa, Roti – Pasalai keerai thogayal - Spinach Chutney

Usually I make Palak paneer, Palak chapathi or Dal palak using Palak leaves( Pasalai Keerai in Tamil) / Spinach chutney. This time I tried a chutney recipe with Palak leaves. I never thought Palak chutney would taste so good with rice and dosa. I loved it very much. Its so easy to make and tastes delicious.

During busy morning hours, if you are looking to make something easy and healthy to pack for kids and husband’s lunch box, this is the one. Tastes the best when mixed with plain rice adding ghee. I tried this recipe after watching few YouTube videos. Its similar to Andhra style Palakura Pachadi/ Palak chutney recipe.

Please check my Instant Palak dosa recipe too. 

Ok friends, lets see how to make Palak chutney with step by step pictures and video.

 

Palak chutney / Pasalai keerai chutney recipe

Palak chutney / Pasalai keerai chutney recipe for rice, roti and dosa.

 

Cuisine: South Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Palak leaves / Pasalai keerai - 1 bunch Cooking oil - 2 tbsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds - 1/2 tsp Black or White sesame seeds - 1 tsp Coriander seeds / Dhania - 1 tsp Green chilli - 1 or 2 Tamarind - 1 small piece Hing / Asafoetida – 1/4 tsp To temper Ghee or cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Crushed garlic - 5 Red chilli - 1

HOW TO MAKE PALAK CHUTNEY

1. Wash and chop Palak leaves roughly.
2. Dry roast sesame seeds in a kadai and add oil to it.
3. Saute urad dal, chana dal, hing, methi, dhania and cumin seeds.
4. Remove in a plate. Add some oil and add in green chilli, palak leaves.
5. Add turmeric powder, sugar and salt. Saute well till palak leaves shrink.
6. Switch off the flame. Grind everything together to a smooth paste.
7. Heat oil in a kadai. Temper mustard seeds, urad dal, crushed garlic and red chilli.
8. Add to the Palak chutney and mix well. Serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and chop Palak leaves roughly and set aside. Dry roast sesame seeds in a hot kadai. Add little oil in the kadai and add urad dal, chana dal, methi seeds,  dhania, hing and cumin seeds. Roast till dals turn golden. Remove in a plate. In the same hot kadai, add little oil and put the green chilli, chopped palak leaves, turmeric powder and salt. Saute till palak leaves shrink in quantity. Switch off the flame and cool down. Grind the roasted dals, sesame seeds mixture and sauteed palak leaves together adding little water. Grind to a thick and smooth paste. Heat oil in a small kadai. Temper mustard seeds, urad dal and add to the palak chutney. Mix well and enjoy !

Note

For variations, you can use red chilli instead of green chilli. You can also saute one onion before adding palak leaves. It gives a unique taste and more yield of this chutney.

Try this easy, healthy Palak chutney for rice, dosa. Enjoy !

Technorati Tags: palak chutney,palak chutney recipe,pasalai keerai chutney,pasalai keerai thogayal,palak recipes,indian palak recipes,andhra recipes

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