FRIED GARLIC RASAM/POONDU RASAM

Step one:

Ingredients:

Pepper 1/4 cup

Cumin Seeds 1/2 cup

Asafoetida 2 pinches

Himalayan pink salt powder 1/8 tsp

Garlic cloves 15 pcs

Procedure: 

Dry roast all the above ingredients respectively on medium heat.

Set aside to cool down.

Grind to a fine powder.

Shred the peeled garlic cloves.

Set aside.

Step two:

Ingredients:

Toor dal 75 gm.

Water 300 ml

Turmeric 1/2 tsp

Castor Oil 3-4 drops

Procedure:

Pressure cook the dal with washed dal, water, turmeric and castor oil until three whistles.

Medium heat is always recommended.

Set aside to cool down.

Step three:

Ingredients:

Tamarind a marble size

Water 200 ml to soak the tamarind.

Tomato one

Cooked dal

water 2 cups to liquidize the cooked dal

Procedure:

Soak the tamarind in water for 1/2 an hour.

Open the cooker and add 2 cups of water and one chopped tomato.

Allow boiling until the tomato cooked soft.

Step Four

Ingredients:

Mustard seeds 1/2 tsp

Sesame Oil 1 tbsp

Slit red chillies 2 pcs

Curry leaves 15 pcs

Asafoetida 2 pinches

Tamarind+tomato extract

Ground Rasa powder 1.5 tsp

Jaggery powder 1 tsp

Cooked dal contents

Himalayan pink salt 1 tsp

Coriander greens a fistful chopped

Shredded garlic

Ghee 2 tbsp

Procedure: 

Heat the pan with sesame oil.

Add mustard seeds to crackle.

Switch off the flame in this stage to avoid burning.

Add slit red chillies and curry leaves'

Saute for a while.

Sprinkle asafoetida.

Transfer the tamarind-tomato extract.

Now switch on the heat to medium level.

Add jaggery powder.

Allow boiling.

Add the dal contents.

Add salt.

Switch off the flame while the rasam is about to boil.

Fry the shredded garlic in ghee on medium heat.

Transfer the shredded garlic to hot rasam.

give good stirs to infuse the garlic-aroma.

Garnish with chopped coriander greens.

Garlic rasam is ready to be served as starter/appetizer/accompaniment to hot steamed rice.

MILK BREAD//WHITE BREAD/SANDWICH BREAD/HOME MADE MILK BREAD

Super soft and tasty bread can be done in our home. The bursting smell, while we bake, is just amazing. 

Homemade bread is healthier than storebought bread. Home-bake bread contains accurately what you want to eat. Store-bought bread contains additives and preservatives. 

If you are a new baker, this is the right recipe for you.

Ingredients we need for making one loaf of bread:

For yeast activation:

Active dry yeast 2 tsp

All-purpose flour 4 tsp

Milk 8-10 tsp

 Other ingredients that we need:

All-purpose flour 2.5 cups

Egg one

Powdered brown sugar 1.5 tbsp

Milk powder 2 tbsp

Powdered Himalayan pink salt  tbsp

Milk 100 ml

Sunflower oil 2 tbsp

Water 25 ml

All-purpose flour for dusting the work surface 3 tbsp

Sunflower Oil to prevent the dryness of the dough 2 tbsp

How to make this super-soft and fluffy bread loaf at home?

It involves four steps.

Step one:

In a dry mixing bowl, add two tsp yeast, four tsp all-purpose flour, 8-10 tsp milk at room temperature and powdered brown sugar. Mix well to combine. Let it stand for 5-0 minutes to activate the yeast.

Whisk one egg and set aside.

In another mixing bowl, add all-purpose flour 2.5 cups, powdered sugar 1.5 tbsp, powdered Himalayan pink salt, Milk powder 2 tbsp. 

Mix to combine.

Set ready.

In yeast activated mixture, add the whisked egg.

Add 2 tbsp Sunflower Oil.

Mix again to be well combined.

Add the dry flour mixture in 3 batches and mix using a spatula.

Add the remaining 100 ml milk and mix using a spatula.

Then using your hand, knead the sticky dough until it becomes non-sticky.

Add water 25 ml and knead to form a nonsticky and soft pliable dough.

knead for another ten minutes to get the elastic texture.

This is the most important step we have to follow to get airy locules spirally inside and crust top of the bread.

Shape into a ball and place the ball in the oil-smeared mixing bowl by place the seam side down.

Apply little oil over the ball around the sides. 

Step Two:

Cover the dough with a damped cloth 

Let it rest for 40 minutes.

Now the dough volume increased double.

Deflate the dough to release the excess air inside the dough.

Dust the work surface with some all-purpose flour 

Place the deflated dough and just spread out the dough into an elongated shape.

Don't give pressure or punch to the dough.

Handle it softly.

Sprinkle little flour on the elongated flat dough and roll it gently.

Seam the edges down and make a fittable dough and place it in a loaf pan.

Step three:

Apply little oil over the dough using a brush.

Cover it with a cloth or towel and wait for ten minutes to second rise up.

In the meanwhile, preheat the oven in convection mode at 180 C.

Step Four:

Remove the cloth and place the loaf with dough on the lower rack of the oven.

Let it bake for 35 minutes at 180 C.

Switch off the oven let the loaf stand on the lower rack for 2 minutes.

Remove from the oven.

Let it cool down for more than 30 minutes or one hour.

Cut into desired size slices.

Enjoy!

IVY GOURD GREENS/TENDORA GREENS SABZI/MASOOR DAL WITH TINDORA GREENS/கோவைக்கீரை கூட்டு

Whole Masoor dal with Tindora Greens is the unbeatable combo for hot steamed rice/Chapatis/Pooris nourishes and nurture your health with folic acid, iron, high profile protein and other antioxidants.

For more quantity of iron, eat masoor dal with greens. here we present the low-calorie version of dal greens kootu with bursting flavours and tastes with a dash of Desi Ghee.

How to make?

Ingredients:

Ivy gourd greens fresh and young leaves one big bowl.

Masoor dal (Whole) 1/4 cup

Turmeric 1/2 tsp

Castor Oil 3-4 drops

Water 2 cups

Groundnut oil 2 tbsp

Shallots 10 pcs chopped

Curry leaves 15-20 pcs

Green Chilly one or two (optional) halved

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Himalayan pink rock salt 1/2 tsp

Water again 2 cups

Procedure

Pluck the leaves and chop them.

Wash thoroughly with water.

collect them in a bowl and set aside.

Pressure cook the whole masoor dal (thoroughly washed)

adding 2 cups of water, turmeric and castor oil until 3-4 whistles.

Set aside to cool down.

Heat the heavy bottomed vessel or cooker with groundnut oil on medium heat.

Add mustard seeds to crackle.

Once the mustard seeds start crackling, add shallots, green chillies and curry leaves.

Saute until the shallots turn transparent.

Add cumin seeds to fry.

Mash the cooked whole dal and set ready.

Add the chopped tindora greens.

Saute until the volume of the greens reduced without losing its lovely green colour.

Now transfer the mashed dal along with 2 cups of water.

Add salt.

Stir occasionally to infuse the flavours.

Allow cooking until the greens cooked soft.

Ready to serve.

We can serve with hot steamed rice or chapatis.

Tastes best with full of nutrition.

Serves four

Cooking Time 30 minutes

Refer to the video tutorial for the visual procedure.

VANILLA ICECREAM/வெனிலா ஐஸ்கிரீம்/वनीला आइसक्रीम

• 
  
  

The all-time favourite Vanilla ice cream can be made right at home without ice cream maker. This summer dessert is a great pleasure to dig out the taste you die for, This recipe uses only three key ingredients to make amazingly delicious, flavourful and creamy scoops. We can light up the kids with this heavenly delight during the lockdown days. 

Ingredients we need:

Full-fat milk cream 300 gm

Milkmaid condensed milk 200 gm/1/2 tin

Vanilla Bean pod one or Vanilla essence.

Procedure:

Step one:

Blend the milk cream until fluffy and has soft peaks.

This process will take 10 seconds

Separate the vanilla bean into two and scrape the seeds from each part of the bean-pod 

Add to the cream.

Blend again to infuse the flavour and incorporate the pulp with seeds.

This will take 3 seconds.

Pour half tin or 200 gms of Nestle milkmaid condensed milk and blend again.

This will take 2  seconds.

 Step two:

Transfer the contents to an airtight container.

Place it in the freezer compartment for one hour.

Step Three:

Take out the container and Stir the half-set ice cream to break the crystal formation.

Transfer to a dry mixing bowl and blend once again for 2 seconds.

Transfer to the same air-tight container and place it back in the freezer compartment.

Let it freeze for overnight or 6-8 hours.

Replace it in the refrigerator compartment for 10 minutes before serving.

Ice cream is ready to serve.

Enjoy the classic Vanilla ice cream with your loved ones. It is sure to light up the faces of your loved ones,

Go creative with toppings of choco syrup or honey of choco chips or nuts. (Your choice)

The Vanilla ice cream may be served as the post-dinner dessert cravings

 

 

FINGER MILLET-BARLEY-ALMONDS NUTRI-PORRIDGE/கேழ்வரகு-பார்லி-பாதாம் கஞ்சி/கூழ்

                                                             

Finger millet is a rich source of calcium that is good for strengthening the bones for growing children and old people. Regular consumption of Fingermillet in any form is good for bone health and keeps osteoporosis at bay thereby reduce the risk of fracture,  It is gluten-free and packed with the richness of fibres, good carbs, amino acids and vitamin D. Finger millet is packed with a good amount of Vitamin D that is mostly derived from direct sunlight.  Vitamin D is a carrier of calcium which is a vital source of our body.

Since it is naturally loaded with calcium, it is one of the best non-dairy sources of calcium. It is extremely a healthy option for growing kids and can be given in the form of Ragi porridge.

The low glycemic index maintains the blood sugar levels within the safe range. Finger millet is working magically for maintaining the youthful skin. There are vital amino acids like Methionine and Lysine in finger millet maintain the skin wrinkle-free and sag-free.

Finger millet is well known for the natural source of iron content and hence it is a boon for anaemic pregnant mothers and people who suffer from Jaundice.

The high amount of dietary fibres present in the Fingermillet cereal keep the stomach full for a longer time and prevents unwanted cravings. If we want to get its all the essential contents of finger millet it is advised to consume in the morning and track the whole day energetic.

Almonds are richly packed with healthy fats. antioxidants, vitamins and minerals Its nutritional profile state " Every one ounce about 20-23 almonds provides  6 grams of protein and 4 gms of fibre, vitamin E 35%  magnesium 20% riboflavin 20% Calcium 8% and potassium 6% They are sodium-free so that it is highly beneficial for the people with hypertension. Vitamin E present in almonds supports immune function since it confers antioxidant properties, Moreover, it contains 6 per cent of the daily recommended iron that helps in the production certain hormones and works as the carrier of oxygen to the muscles.

Barley contains a considerable amount of vitamins especially vitamin B compounds such as niacin, thiamin, and pyridoxine (Vitamin B6) and beta-glucans, minerals, rich content of fibre, molybdenum, manganese and selenium. It acks folate and riboflavin.  All these enhance the production of new cell formation.

It supports weight loss.

It contains Zinc, phosphorous, copper, magnesium and calcium which are contributing to bone health and maintaining a strong skeletal system.

Soaking these cereals overnight increase the richness of vitamins and minerals.

Now let us make this nutritious and delicious Finger millet-Barley-Almonds Porridge/Koozh

Ingredients we need:

Finger millet one cup

Barley 1/2 cup

Almonds 20-23 pcs

Water for soaking

Procedure:

Soak the Finger millet, Barley and almonds in water overnight.

Rinse thoroughly and drain the excess water.

Grind to a smooth paste adding sufficient quantity of water.

Strain the ground millet contents through a strainer 

Heat the millet milk on medium flame.

Keep on stirring to avoid lumps.

The milk is fastly transformed into porridge.

Turn off the heat.

Porridge is ready to serve either with milk or buttermilk.

If you want to have with sweetness, add cane sugar and crushed cardamom and 25 ml milk

or you can have it with buttermilk or milk, adding 1/2 tsp salt and grated ginger.

Both are tasteful and optional.

Cooking time 8 minutes

Yield: Four persons

KODO MILLET CRISPY DOSAS AND MILLET MASAL DOSAS/வரகு முறுகல் தோசை

 

Kodo millet has a considerable amount of Lecithin that is strengthening the nervous system. It is rich in vitamin B components, that are niacin, B6 and folic acid and minerals such as Iron, Potassium, magnesium, zinc and Calcium. It is high in fiber, rich in amino acids, naturally gluten-free, non-allergic and easily-digestible. It is an ideal substitute for rice, wheat. Good for cholesterol, diabetes and weight loss.

Traditionally speaking, Kodo millet improve appetite, nourish prana and blood deficiencies, improve insulin response, regularise the speed of digestion, helps in absorption of nutrients and fills you up feeling comfort and light. It detoxifies and cleanses the whole digestive system. 

All the ancient old millets are becoming trendy again. They are highly recommended as a great source of iron and dietary fibers.

Here is the breakfast or dinner recipe that might be your tasty and healthy option of replacing rice and wheat.

Kodo Millet Crispy Dosa /Masal Dosa

How to make

Ingredients:

Kodo millet 1.5 cups

Urad dal 0.5 cup

Chana dal 0.25 cup

Fenugreek seeds 3/4 tsp

Beaten rice/poha/Getty aval 2 tsp

Water as needed for soaking

Rock salt 1/2 tsp 

Potato masal one bowl

Groundnut oil/ghee 25 ml

Procedure:

Soak Kodo millet, urad dal and fenugreek seeds. Chana Dal, poha/beaten rice in water separately.

Let them soaked in water for three hours. 

Rinse them thoroughly.

Grind the urad dal and fenugreek seeds with 50 ml water until smooth and fluffy batter.

Transfer the batter to a large vessel.

Transfer the drained Kodo millet, Beaten rice or Poha, chana dal with 100 ml water to the same mixer jar.

Grind to a little bit thin and smooth batter.

Add Rock salt and grind again to combine well.

Transfer the batter to the vessel containing urad dal batter.

Stir well to combine the batter,

Cover and set aside for 7 hours to ferment well.

Mix well before making dosas.

Heat the dosa tawa on a medium flame for one second

Take a ladleful of batter and pour in the centre of the tawa.

Spread the batter in a circular motion to form a thinner dosa.

Once air holes appear on the surface.

Drizzle one or two tsps of groundnut oil or ghee as per your choice.

Level the surface of dosa.

Let it cooked until the golden spots appear. 

There is no need to flip the dosa.

Roll the crispy dosa and take out.

To make masal dosa,

Pour and spread the batter.

Once air holes appear, drizzle oil or ghee one or two tsp.

Place the Potato masal in the centre and spread into a form of a thick and even disc.

Once dosa turns golden and crispy, cover the ends 

Serve hot or warm with Garlic chutney and Coconut chutney.

BADAM KHEER/ALMOND KHEER/RABADI/பாதாம் பாயசம்

Just greet your dearest friends and lovable relatives with this irresistible Almond Kheer. This is one of the most delicious desserts across all the states of India. For any special occasions like wedding, marriage parties loved ones' Birthday Celebrations, Family get-together or friends meet, Almond kheer is a must and the most loved drink by all. 

Kheer is widely known as Payas/Payesh in Northern states of India whereas it is known as Payasam in Tamilnadu.

The kheer can be served hot/warm or chilled. 

Cooking Time 45 minutes 

Yield:  four servings

Ingredients:

Almonds 100 gm

Boiling water as needed for soaking.

Fresh cow milk 750 ml

Cold milk 50 ml

Cardamom seeds crushed 1/2 tsp

Saffron strands 15-25 pcs {not mandatory}

Sugar 200 gms

Cashew flakes 2 tbsps

Raisins 15-20 pcs

Fresh Cow ghee 2 tbsps

Procedure:

Soak almonds in boiled water for 30 minutes.

Blanch the outer skin and keep ready to grind.

Bring to boil 750 ml of fresh cow milk on medium heat.

Lower the flame and let boil until the milk reduced to 500 ml.

Keep on stirring.

Add saffron strands

Add 200 gm sugar. Once the milk reduced to 500 ml, 

add fried-cashew flakes and raisins in fresh ghee.

Add freshly crushed cardamom seeds 1/2 tsp and stir to infuse the flavour.

Done.

Turn off the heat.

Almond kheer is ready to enjoy.

MORINGA GREENS THOKKU/DRUMSTICK LEAVES THOKKU/முருங்கைக் கீரை தொக்கு

Thokku calls for a somewhat specific method to work out with herbs like moringa or murungai keerai, curry leaves Coriander greens or methi or fenugreek leaves in generous addition of Sesame oil and Tamarind to restore the considerable shelf life. Lesser the water added, more the shelf life is. We add tamarind, jaggery powder, salt and a generous amount of sesame oil to increase its shelflife. If it is mixed with hot steamed rice, have it with any tiffin like chappathi, Puri, Idlies and Dosas, We will get addicted to its divine taste.

In other words, the six tastes blend in perfect proportion in much more concentrated gravy or dry gravy.

Let's make this yummy thokku using the Moringa greens or murungai greens which are well known for its richness of iron and other important nutrients..

Ingredients we need:

Murungai greens one bunch

Jaggery powder 2 tsps

Coco rinds or Kudampuli or tamarind 3 pcs

Himalayan rock salt 1/2 tsp

Water 50 ml

Mustard seeds 1/2 tsp

Dry roasted fenugreek powder 3/4 tsp

Grated garlic 1 tsp

Turmeric 1/2 tsp

Red chilly flakes 1/2 tsp

Sesame oil 4 tbsps

Groundnut oil 1 tbsp

Asafoetida 2 pinches

Dried red chillies 3-4 pcs

Procedure:

Pluck the murungai leaves along with its tender stems.

Place them in a mixer jar up to 3/4 th level'

Add red chillies, kudam puli, Jaggery powder, Himalayan rock salt and 5o ml water.

Grind at high speed to a coarse paste.

Now heat the heavy bottomed vessel with one tbsp groundnut oil.

Add mustard seeds to crackle.

Once they start to crackle, add Grated garlic, Turmeric and red chilly flakes and saute on low flame.

Turn off the heat and add greens paste.

Saute on medium heat for one or two minutes until the greens changed its colour.

Add asafoetida and fenugreek powder.

Mix to combine.

Add sesame oil 2 tbsps little by little on keeping the flame on a low level.

Mix to combine.

Add another two tbsps of Sesame oil at the final stage and mix to combine well.

Murungai greens thokku is ready to be consumed.

Thokku means pounded herb or vegetable with specific spices sauteed in sesame oil.

GOBI 65/CAULIFLOWER CHILLY 65/காலி பிளவர் சில்லி 65

The most loved Cauliflower Chilly 65 which is served as a starter or appetizer in restaurants in Tamilnadu can be made deliciously at our homes too.

We cannot stop eating the cauliflower chilly with one piece. It is truly an addictive and enticing snack with a hot coffee or tea.

Preparation time: 10 minutes
Cooking Time: 10 minutes
Servings 4 persons.

How to make?

First step:

Ingredients:

Cauliflower 500 gm
Turmeric 1/2 tsp
Salt 1/2 tsp

Procedure:

Separate the florets from cauliflower stalk.
Wash several times.
Heat four cups of water on medium heat with turmeric and salt.
Let them half cooked in boiled water for 2 minutes.
Drain the florets and set aside to cool down.

Second step:

half cooked florets.
Salt 1/2 tsp
Red chilly powder 1 tsp
Garlic ginger paste 2 tbsp
Raw rice flour 1 tbsp
Corn flour 1 tbsp
All-purpose flour 1.5 tsp
Karam masala powder 1/2 tsp
Half a lemon
Ghee 1/2 tsp
Fresh curd 1 tbsp

Procedure:

In a dry mixing bowl, transfer the drained half-cooked florets. add salt, Red chilly powder,
Ginger garlic paste, Raw rice flour, Cornflour, All-purpose flour.
Mix to coat well.
Add Karam masala powder.
Squeeze the lemon.
Mix to combine.
Add ghee and curd and mix well to combine.
Set aside for 2-5 minutes.

Third Step:

Ingredients:

Groundnut oil 500 ml
A few onion rings
Lemon wedge 1 pc

Procedure:

Heat the groundnut oil on medium heat until the oil reaches deep-fry temperature.
Once the oil is hot enough to deep-fry, reduce the flame to low.
Drop the florets one by one into the hot oil carefully.
Let them deep-fried for 2 minutes on low heat.
Now increase the flame to high to get crispy and golden brown cauliflower fries.
Take them out and drain the excess oil by holding the slotted spoon above the oil.
Place them on oil absorbent paper towels.
Repeat the process for the remaining batches.
Serve hot with onion rings and a lemon wedge.

The homemade cauliflower chilly 65/Gobi 65 is an easy-to-make snack and the right choice of evening time snack with hot tea or coffee in winter evenings or the rainy days.

It can be served as the best combination of any meal!
Check out!

அவல் கேசரி/AVAL KAESARI/POHA SHEERA/BEATEN RICE SWEET

Aval kaesari is an easy to make delicacy that can be served as offering during festival celebrations or family get together or any other auspicious family occasions.

Ingredients we need:

Aval/Poha/Beaten rice 200 g
Sugar 175 g
Fresh Ghee 4 tbsps
Freshly cardamom seeds crushed 8 pods
Edible camphor a tiny bit crushed
Raisins 10 pcs
Broken Cashews 20 pcs
Saffron strands 8 pcs
Water 500 ml

Procedure:

Dry roast Aval/Beaten rice/Poha
for 5 minutes on medium heat.
Set aside to cool down.
Grind to a coarse textured powder (Rava texture)
Bring water to a rolling boil on medium heat.
Add one tbsp ghee, kaesar powder and saffron strands.

Once the water starts boiling, add poha powder keeping on stirring constantly.
Let the powder cooked soft.
Add sugar and fold several times to combine.
Add 2 tbsps ghee and cook all the ingredients combine and non sticky on low heat.
Fry the cashews and raisins in one tbsp ghee until golden brown in a separate tempering pan.
Transfer the fried  ingredients to cooked poha.
Fold to incorporate.
Final touch of adding flavour is the sprinkling of cardamom seeds powder to be given.

Poha kaesari is ready to be served.

CRISPY POTTUKKADALAI MURUKKU

Diwali 2019, the grand great Diwali is around the corner, celebrate and enjoy these crispy and delicious murukkus with your loved ones. Diwali Celebrations are not complete without this savoury in almost all of our homes.

Ingredients: 

Store-bought Raw rice flour 400 gms
Roasted gram or fried gram 200 gms
Himalayan Pink salt 1/2 tsp
Asafoetida one pinch
Ajwain Seeds 1/2 tsp
White sesame seeds 1 tsp
Ghee 1 tsp
Hot oil 2 tsp
Cold-pressed Groundnut Oil 750 ml
Water 150 ml

Procedure:

Take Raw rice flour and Fried gram powder and mix well.
Add salt,  Asafoetida, ajwain seeds (ease digestion) White sesame seeds.
MIx well. 
Add water little by little.
Knead to form a mass.

Heat the Groundnut oil until the deep-fry temperature on a medium flame.
Check the temperature by dropping a tiny bit of the dough. If it rises up, the perfect temperature is achieved.
Add 2 tsps of this hot oil to the dough and knead again.
Smear a drop of oil inside the press.
Fill the  3/4 th  murukku press with the portion of the dough 
Squeeze the dough spirally on the spoons.
The good shape will be achieved by practice.
Drop the spirals into the oil one by one and deep fry.
Medium heat is to be maintained throughout the process.
Flip over until the murukkus fried evenly.
Once the oil bubbles around each murukku subside, take out that murukku and place it on a dry tray.
Collect them one by one.
Crispy murukkus are ready to be served or stored in an airtight container.
Safe and happy cooking!

Cooking time: 15 minutes
Serves 25 murukkus

Make 5 murukkus per batch.
25 murukkus can be made using the above-given measurements

PACHAI MOCHAI KUZHAMBU/FIELD BEANS CURRY

Ingredients:

Field beans/Butter beans, Lima beans/Mochai 100grams

Tamarind a gooseberry size

Tomato one

Coriander powder3 tsps

shallots 25 g

Fried gram 1 tbsp

Poppy seeds 1 tbsp

Cumin powder 1 tsp

Redchilly powder 1 tsp

Mustard seeds 1 tsp

Jaggery powder 2g

Salt 2 g to taste

Curry leaves 25 pcs

Garlic Cloves 4

Turmeric tsp1/2

Shredded coconut 25 g

Fenugreek roasted powder  1/2 tsp

Coriander leaves 2 g

Asafoetida 1/2 tsp

Water 200 ml

Sesame oil 2 tbsps

Groundnut oil 2 tbsps

Procedure:

Add coconut, roasted fenugreek powder, garlic, fried gram, coriander powder, Cumin powder, poppy seeds, tamarind and water. Grind to a nice paste.

Setaside.

Heat oil in a pressure pan over medium heat.

Add mustard seeds to crackle.

Add shallots and curry leaves

Saute for a while.

Reduce the flame to the low level.

Add turmeric and chilly powder.

Asafoetida next.

Add tomato dices.

Saute until the shallots and tomato well cooked.

Now, add beans.

Incorporate everything together.

Add coconut paste and stir well.

Now the masala we added sauteed.

Add salt and jaggery powder. 

Mix gently.

Add another quantity of water 200 ml.

Close the lid and place the whistle.

Allow to pressure cook until three whistles.

Set aside to cool and release its pressure of its own.

Open the lid and stir the fine gravy with soft beans.

Turn on the heat to low medium.

Good stirs to be given.

Now, pour the sesame oil and stir again.

Check the salt. add salt if needed.

Garnish with coriander greens.

A very fine aromatic Field Beans tamarind curry/Pachai mochai kuzhambu is ready to enjoy.

This is a versatile dish to be enjoyed with hot-steamed rice/Ven Pongal of Pongal festival(Raw rice Pongal) and goes very well with south Indian main dishes such as Idlies, Dosas and so on.

This is Pongal special recipe of  Kongu Regional food.

Pachai mochai/Field beans are the best sources of protein, fibre, Vitamin A and C, potassium, and iron, Calcium, Magnesium and manganese and what not. These legumes are well packed with all the nutrients that we needed for the healthy body. This variety of beans are known as Butter Beans because of its mild buttery flavour and meaty texture.

The very final stroke that makes this gravy delicious, is the addition of Sesame oil

Give a try!

Check out the video tutorials on youtube

https://youtu.be/RQ-mb_YqTNY 

Do watch the video on Youtube @ KonguTraditional Recipes