Ridge gourd skin chutney for rice | Peerkangai Thol Thogayal Recipe | Ridge Gourd Peel Chutney

 

I learnt this ridge gourd skin chutney recipe for rice from my friend Shalini. We call it as Peerkangai thol thogayal in Tamil. Its a very simple and healthy recipe. Usually we discard the skin of ridge gourd. But it has so many health benefits. So we can make this yummy and healthy thogayal recipe with its skin and enjoy mixing with plain rice adding few drops of sesame oil or ghee. 

I love to pair it with appalam/ papad.  Hot rice mixed with this thogayal and appalam in its side tastes divine. Though this chutney is mainly served with rice, it tastes good with idli, dosa as well. 

Friends, do try this recipe and enjoy ! You will love it for sure. Lets see how to make Ridge gourd peel chutney / Peerkangai thol thogayal for rice with step by step pictures.

 

Ridge gourd skin chutney - Peerkangai thol thogayal recipe

Ridge gourd peel chutney / Ridge gourd skin chutney - Peerkangai thol thogayal recipe for rice

 

Cuisine: Indian

Category: Side dish

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Ridge gourd - 1 ( Peel the skin and use it) Big onion - 1 Garlic - 2 cloves Red chilli - 2 to 3 Tamarind - Small Berry size Urad dal - 1 tbsp Grated coconut 2 tbsp Jaggery - 1/2 tsp Salt & water - as needed Cooking oil - 1 tbsp To temper Coconut oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few Hing - a pinch

HOW TO MAKE RIDGE GOURD PEEL CHUTNEY

1. Wash and peel the ridges of ridge gourd. Peel the skin, chop and set aside.
2. You can use the flesh to make poriyal/ curry with it.
3. Heat oil in a kadai. Roast urad dal, red chilli and add saute onion, garlic till golden in color. Add the ridge gourd peels/ skin and saute till it shrinks in size.
4. Grind everything to a thick, smooth paste adding coconut, salt, tamarind, jaggery and little water.
5. Lastly temper the chutney with mustard seeds, curry leaves and hing. Mix well
6. Mix with plain rice adding sesame oil or ghee and enjoy.

METHOD - STEP BY STEP PICTURES 

Wash and peel the ridges and remove it. Peel the skin and chop it. Set aside. You can use the flesh to make poriyal / kootu with it. Heat oil in a kadai. Roast urad dal, red chilli, hing for a minute. Add onions, garlic and saute till its transparent. Add the chopped ridge gourd peel and saute till it shrinks in quantity. Switch off the flame. Add salt, tamarind, jaggery, coconut and mix well. Cool down. Grind everything to a smooth and thick chutney. Heat oil and temper mustard seeds, curry leaves, hing and add to chutney. Mix well. Serve with plain rice adding ghee or sesame oil. Enjoy with papad / Appalam.

Note

You can skip onion but it adds a great taste and flavor to the chutney. Adding coconut is optional. For bright green color, add a pinch of turmeric powder.

 

Try this easy, healthy Ridge gourd peel chutney for rice, idli, dosa. You will love it.

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Kalyana Veetu Vazhakkai Varuval Recipe – Marriage style Raw banana fry

 

I have bookmarked so many Kalyana veetu recipes to try. As the list is going long, I wanted to start with this easy and flavourful Kalyana veetu vazhakkai varuval recipe / Kalyana veetu vazhakkai poriyal. I love this Tamil nadu marriage style vazhaikai varuval a lot since my childhood. Some people call it as vazhakkai chops too.

Every time I taste this in a marriage banquet, I have tried to guess the ingredients that goes into it. I was able to spot the fennel seeds alone. I have also made a Yam chops recipe in my blog years ago. Now I am happy to try this perfect Kalyana veetu style vazhakkai curry with a strong masala flavor which is my kind.

The ingredients used for grinding the masala is the highlight in this recipe. So please do not skip any. Actually I referred this recipe in many YouTube channels and tweaked it slightly to make an easy version. It came out so well. We all loved it.

Friends, do try this Tamil nadu Kalyana veetu style Vazhakkai varuval recipe. You will love it for sure. It tastes great with sambar, rasam and curd rice. Check out the video below

 

Kalyana veetu vazhakkai varuval recipe

Kalyana veetu vazhakkai varuval recipe | Marriage style raw banana fry recipe for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To roast in oil Raw banana - 2 Cooking oil - 3 tbsp To grind masala Grated coconut - 1/3 cup Cinnamon - 2 pieces Cloves - 2 Garlic cloves - 4 Ginger - 1 inch piece Small onion - 6 Fennel seeds - 1 tsp Red chilli powder - 1 tsp Coriander powder - 1 tsp Tomato - 1 To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Fennel seeds - 1/2 tsp Big onion - 1 ( chopped) Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE KALAYANA VEETU VAZHAKKAI RECIPE

1. Wash and peel the skin of raw banana. Chop into big cubes and set aside.
2. Steam in an idli pot or in a cooker. Raw banana should be soft but firm in shape.
3. Remove and cool down. Heat oil and shallow fry the raw banana till golden in color. Collect in a plate.
4. Grind all the ingredients given under “ To grind masala” to a coarse paste without adding water. Set aside.
5. In the remaining oil, splutter mustard seeds, fennel seeds and curry leaves.
6. Saute onions and add the ground masala, salt and turmeric powder. Mix well. Add little water and Saute till raw smell goes off.
7. Lastly add the roasted raw banana pieces. Mix to coat well in low flame.
8. Switch off the flame and garnish with coriander leaves.
9. Serve with plain rice, sambar, rasam and curd rice. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Raw banana. Chop into big cubes. Keep in water till use. Take the chopped raw banana cubes and steam if for 5 minutes in an idli pot or keep it in a vessel inside a pressure cooker. Steam cook for one whistle in high flame. Make sure raw banana pieces turns soft but firm in shape. This step is completely optional. But I did it as I wanted my raw banana pieces to be cooked well to avoid Gas trouble and stomach irritation.   Take the steamed raw banana pieces. Heat 3 tbsp oil and drop few banana pieces. Shallow fry both the sides till golden and slightly crispy. Remove in a plate. Repeat the same in batches. Fry all the raw banana pieces and set aside. Grind the ingredients given under “For masala” to a coarse paste without adding water. Set aside. Heat the remaining oil the kadai after shallow frying. Splutter mustard seeds, fennel seeds and curry leaves. Add finely chopped onion and saute till transparent. Add the ground masala and mix well. Add little water and boil in low flame till thick. Masala boils and leaves the raw smell too. It becomes thick and starts to leave oil in the sides. Lastly add the fried raw banana pieces and mix gently to coat well. Roast in low flame for few minutes. Switch off the flame once the poriyal starts to leave nice smell. Garnish with coriander leaves. Serve hot with rice, sambar, rasam and curd rice. Enjoy !

Note

To make it more spicy, add one finely chopped green chilli along with onion and saute it. Adjust the quantity of oil. You can also fry the raw banana pieces in little oil in dosa tawa. Do not skip fennel seeds.

Try this yummy Kalyana veetu style Vazhakkai varuval recipe and enjoy !

 

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Spinach Chutney | Palak Keerai Kadayal Without Dal | Pasalai Keerai Masiyal Recipe

Palak keerai kadayal or masiyal is a simple, healthy and yummy side dish for rice, idli and dosa. I am happy to add this to my Palak keerai recipes list in my regular cooking. Its procedure is simple but it tastes so good. Usually palak keerai kadayal is prepared with toor dal or moong dal. But this pasalai keerai kadaiyal is without dal. It tastes more like chutney or thogayal.

Friends, do try this palak keerai masiyal / kadayal without dal in this way. You will love it with plain rice, idli and dosa. For variations, you can make the same using arai keerai or mulai keerai.

Palak keerai kadayal / Keerai Masiyal recipe

Pasalai keerai kadayal / Masiyal without dal for rice, idli, dosa.

 

Cuisine: Tamil nadu

Category: side dish

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Spinach - 1 bunch (medium) Tomato - 1 Onion - 1 Green chilli - 1 or 2 Garlic cloves – 3 Cumin seeds – 1/2 tsp Turmeric powder – 1/4 tsp Sugar – a pinch Cooking oil -1 tbsp To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Vengaya vadagam - 1 piece or 2 tsp (optional) Curry leaves - few Red chilli - 1 ( pinched into two)

 

HOW TO MAKE PALAK KEERAI KADAYAL / KEERAI MASIYAL

1. Wash the keerai several times. Chop roughly and set aside.
2. Heat oil in a kadai. Saute cumin, onion, green chilli, garlic and tomato till mushy.
3. Add the washed palak, turmeric powder, sugar and saute till it shrinks in quantity.
4. Switch off the flame and let it cool down. Add salt and grind to a smooth paste.
5. Temper mustard seeds, vadagam, curry leaves, red chilli and add to ground palak leaves.
6. Mix well and serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash the palak leaves and chop roughly. Set aside. Heat oil in a kadai. Saute  cumin seeds, onion, green chilli, garlic and tomato. Saute till tomato turns mushy. Now add the washed palak leaves, turmeric powder, a pinch of sugar and saute till it shrinks in quantity. Switch off the flame and let it cool down. Grind to a smooth paste adding required water and salt. Temper mustard seeds, vadagam (optional), curry leaves, red chilli and hing. Add to the masiyal and mix well. Serve with hot rice adding ghee. Enjoy.

Note

You can use arai keerai  mulai keerai / Amaranthus instead of palak leaves. For variations, use red chilli instead of green chilli. Addition of turmeric powder and sugar helps to get bright green color.  Tempering vadagam is optional but it gives a nice flavor and taste to this kadayal. If you don't have vadagam, you can saute finely chopped small onion till golden and add to it.

Try this healthy Palak Keerai masiyal recipe and enjoy !

 

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Every year during Diwali I make Ribbon pakoda / Ola pakoda without fail. Usually I make it adding hing. This year, I made ribbon pakoda adding garlic. It turned out so flavourful and crunchy than my usual ones. So I am planning to try this version every year during Diwali.

Generally Garlic ribbon pakoda is prepared by grinding soaked red chilli and garlic cloves to a paste and added to the rice flour. In this method, garlic pieces and red chilli won’t grind properly. So I followed a different method as suggested by Happy homemaker – Tamil YouTube channel video. Thank you so much Jaya. Your tip worked out so well.

Its so easy to make and stays good for a month if handled properly. Friends, lets see how to make this yummy Garlic ribbon murukku recipe with step by step pictures and a short video.

Link for Shorts video : https://youtube.com/shorts/gIpyFljMqS8?feature=share

Check out my other DIWALI SNACKS RECIPES too.

 

Garlic ribbon pakoda / Garlic ribbon murukku recipe

Garlic ribbon pakoda / Garlic ribbon murukku recipe for Diwali snacks.

 

Cuisine: Indian

Category: Snacks

Serves: 1/2 kg

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought rice flour or Idiyappam flour - 1 cup Besan flour or Roasted gram flour / pottukadalai maavu - 1/2 cup Melted butter - 1 tbsp Sesame seeds - 1 tsp Salt - as needed Red chilli powder - 1 tsp Water - as needed Cooking oil - to deep fry To grind Garlic cloves - 10

HOW TO MAKE GARLIC RIBBON PAKODA

1. In a wide bowl,sieve rice flour and besan flour.
2. Add salt, sesame seeds and Kashmiri chilli powder to it. Mix well.
3. In a mixie jar, take the garlic cloves and add a handful of rice flour mix to it.
4. This helps to grind garlic to a powder without any grits. Add the garlic mix to the rice flour mix.
5. Lastly add melted butter and mix well and spread evenly.
6. Add water and make a thick dough. Take the ribbon pakoda mould and grease with oil.
7. Fill the dough. Heat oil and drop a pinch of dough. If it rises to the top immediately, oil temperature is right.
8. Squeeze the murukku press over the hot oil and deep fry ribbon pakoda in both the sides till bubbles cease. Remove from oil and drain in a tissue paper.
9. Store in an air tight box once it cools down. Stays good for a month.

METHOD - STEP BY STEP PICTURES

In a wide bowl, sieve the rice flour and besan flour. You can use roasted gram dal flour instead of besan flour. Add Kashmiri red chilli powder, salt and sesame seeds to it. Mix well and set aside. In a mixie jar, take the garlic cloves without skin and add a handful of above said mixed rice flour to the garlic cloves. Grind well to a smooth powder. ( Tip : Adding rice flour to the garlic cloves helps in even grinding of garlic pieces without any grits. I got this tip from “Happy homemaker – Tamil YouTube channel video”. Thanks Jaya for this nice tip.  Add this ground garlic powder to the rice flour and mix well. Lastly add the melted butter and spread it well with your hands. Try to hold little quantity of flour after mixing. You should be able to hold the shape but it should crumble when you drop it. This shows fat content is enough for the dough. Take the ribbon pakoda mould along with the murukku press. Grease with oil and fill the dough. Heat oil to deep fry and check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil temperature is just right. Now lower the flame to medium. Hold the murukku press over the hot oil and squeeze it in a circular manner to make ribbon pakoda. Cook till bubbles cease in one side. Flip over and cook the other side till bubbles cease and turns golden in color. Remove and drain in a tissue paper. Break the ribbon pakoda into pieces and store in an air tight box. It stays good for a month. Enjoy !

Note

For variations, you can use roasted gram dal instead of besan flour. You can use 2 tbsp of hot oil instead of butter. Deep fry ribbon pakoda till the bubbles and Sshh sound ceases. Store in the box after it comes to room temperature. Do not store when hot because it will sweat and becomes soggy.

Try this easy, yummy Garlic ribbon pakoda and enjoy for this Diwali !

Technorati Tags: Ribbon pakoda,garlic ribbon pakoda,garlic ribbon murukku,garlic ribbon murukku recipe,how to make ribbon pakoda

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Ulundu Murukku | Urad Dal Mururkku Recipe | Ulundhu Murukku

Last year I bookmarked this super crispy and white colored Ulundu murukku / Urad dal murukku recipe from Sakthi samayal Youtube channel.  For this year Diwali, I started my sweets and snacks preparation with Instant doodh peda with milk powder and this super white, crunchy Urad dal murukku / Ulundu murkku. 

For every diwali, we make thenkuzhal murukku at home by using Idiyappam flour and roasted urad dal flour. We all love it. But this ulundu murukku is prepared by pressure cooking urad dal, ground to a smooth paste and then added to store bought dry rice flour.  There is no need to use idiyappam flour as well. It comes out so well even in the first attempt. In fact, I loved this murukku. I am sure I will make this murukku every year for Diwali. But one thing, this murukku absorbs some oil when compared with thenkuzhal. As we are using boiled Urad dal, this murukku absorbs little oil. So it won't come out dry.  But there is no compromise in taste, flavor and crunchiness when compared with our thenkuzhal. 

Don’t worry even if you are a beginner. You will get it perfect if you follow the steps given below. Lets see how to make this crunchy urad dal chakli / ulundu murukku with step by step pictures.

Check out my other murukku recipes too.

Ulundu murukku recipe / Urad dal murukku

Ulundu murukku recipe - Urad dal murukku for Diwali

 

Cuisine: Indian

Category: Snacks

Serves: 25

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought rice flour - 1.5 cups White, round urad dal -1/2 cup Melted butter - 1 tsp Hing/ Asafetida - 1/2 tsp Cumin seeds - 1 tsp Salt - as needed Water - 1 cup + extra Cooking oil - to deep fry

HOW TO MAKE URAD DAL MURUKKU / ULUNDU MURUKKU

1. Wash and pressure cook urad dal adding 1 cup of water in low flame for 2 whistles.
2. Drain the excess water and grind urad dal to smooth paste.
3. Sieve rice flour in a wide bowl. Add cumin seeds, hing, salt and butter.
4. Mix well. Add urad dal paste and mix till crumbly. Sprinkle little water and make non sticky dough.
5. Fill the dough in murukku press. Squeeze and make shapes in the back of ladle.
6. Drop in hot oil and deep fry both the sides till bubbles cease. Remove and drain in a tissue paper.
7. Cool down and store in a tight box. Stays good for 2 weeks.

METHOD - STEP BY STEP PICTURES

Wash the urad dal and take in a pressure cooker. Add 1 cup of water and pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Drain the excess water if any and grind the urad dal to smooth paste like butter. You can add little water while grinding if needed. In a wide bowl, sieve the rice flour. Crush cumin seeds slightly and add to the rice flour. Add salt, hing and melted butter. Mix well. Add urad dal paste and mix well till crumbly. Add little water to make a smooth, non sticky dough. Cover the dough with a wet cloth till use. Take the murukku press with 3 or 5 holes mould. Fill the murukku press with the dough. Squeeze and shape murukku in the back of ladle.   Heat oil to deep fry. Drop a pinch of dough to check oil temperature. If it rises to the top immediately, drop 2 to 3 murukku and fry both the sides in medium flame till bubbles cease and murukku settles down in the bottom of oil. Make sure you cook in medium flame to make white colored murukku. Cooking in high flame makes the murukku golden brown in color. If the oil is too hot, switch off the flame. Bring it to correct temperature and then proceed frying.   Remove the murukku and drain excess oil in a tissue paper. Store in an air tight box after it cools down. Stays good for 2 weeks. Enjoy !

Note

I used 1 cup of water for 1/2 cup of urad dal for pressure cooking. I also used around 1/4 cup of water while grinding urad dal to smooth paste. So please adjust this quantity based on the need. Do not fry this murukku in high flame because color changes to golden brown. Always cook in low to medium flame.

Try this easy, yummy, ulundu murukku for this Diwali and enjoy !

 

Technorati Tags: urad dal murukku,ulundu murukku,urad dal murukku recipe,ulundu murukku recipe,how to make urad dal murukku,how to make ulundu murukku recipe

 

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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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