THAZHUTHAMA CHERUPAYAR PARIPPU CURRY / HOGWEED MOONG DAL CURRY / HOG WEED GREEN GRAM CURRY

Thazhuthama is a medicinal plant which helps to prevent the diseases of liver, kidney and lungs and used as a leafy vegetable filled with vitamins. It is known as Punarnava in sanskrit. Today I am presenting a side dish for rice or chapathi with thazhuthama and green gram and of course it is a healthy dish and easy to prepare.

THAZHUTHAMA CHERUPAYAR PARIPPU CURRY

INGREDIENTS

Thazhuthama / Hog weed - chopped - 1 cup
Green Gram - 1 cup
Coconut (Grated) - 1 cup
Garlic - 2 clove
Cumin seeds - 1 pinch
Turmeric powder - 1/4 teaspoon
Coconut oil - 1/2 teaspoon
Curry leaves - 2 springs
Salt - to taste


METHOD


   Put green gram in a hot pan and fry for 5 minutes in low flame. Stir continuously. Turn off the flame and allow it to cool. Crush green gram in a mixer and wash well. Pressure cook green gram with turmeric powder, salt and enough water. Clean the stem and leaves of thazhuthama and chop well. Add this to well cooked green gram and cook for 5 minutes more. Stir with a laddle to mix the leaves and green gram well. Grind grated coconut, garlic and cumin seeds to make a smooth paste and add it to the curry. Add curry leaves and heat the curry for 2 minutes in low flame. Don't allow it to boil. Turn off the flame and pour coconut oil over it and stir well. Thazhuthama Parippu Curry is ready to serve.

TRY THIS HEALTHY RECIPE AND PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE. 

THANKS A LOT FOR VISITING MY BLOG

BINDU JAYESH
bindurohinipillai@gmail.com

PACHA KAY CURRY / RAW BANANA CURRY

  Hai Friends, Ramadan Mubarak. Today I am sharing an iftar recipe which is the combination with Jeeraka Kanji. Pachakkay curry is a famous side dish in Malabar region.

    During the season of Ramadan, in Malabar region, Jeeraka Kanji and Pachakkay Curry is common in all houses for breaking the fasting after Taraweeh prayer. I added the recipe of Jeeraka Kanji just before and Pachakkay Curry is the best accompaniment of Jeeraka Kanji.

PACHAKKAY CURRY ( RAW BANANA CURRY)

INGREDIENTS


Raw Banana (Pacha kaay) - 3
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coconut (grated) - 1 cup
Green chilli - 4
Ginger - 1 piece
Garlic - 3 pod
Mustard seeds - 1 teaspoon
Cumin seeds - 1/4 teaspoon
Shallots - 4
Dried chilli -2
Curry leaves - 2 springs
Coconut oil - 1 teaspoon
Salt - to taste


METHOD


   Cut raw banana into small cubes and cook with turmeric powder, chilli powder, salt and some water in a manchatty (clay pot) or in a pan. When it is about to cook, add chopped green chilli, ginger, garlic and curry leaves. Grind grated coconut with cumin seeds and shallots to make a smooth paste. Add this paste to the curry and stir well. Turn off the flame when curry get thick.


   Heat oil in a pan and splutter mustard seeds. Add dried chillies and curry leaves. Season curry with this and serve with Jeeraka Kanji or Kanji or rice. Really it is very tasty and I like this very much. Try this today itself.

STEP BY STEP METHOD


1. Cut and wash raw banana into small cubes and cook it with turmeric powder, chilli powder, salt and some water in a manchatty or pan

2.Chop green chilli, ginger, garlic and curry leaves. Add it to the curry when it is about to cook.

3. Grind grated coconut, cumin seeds and shallots to make a smooth paste.

4. Add it to the curry and stir well.

5. When the curry get thick, turn off the flame

6. Splutter mustard seeds, dried chilly and curry leaves in hot oil in a pan.

7. Add it to the curry and stir well. Enjoy it with rice, kanji or Jeeraka Kanji

Friends...

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Thank You For Visiting My Humble Space

BINDU JAYESH
bindurohinipillai@gmail.com

CARROT MUTTA THORAN / CARROT EGG STIR FRY WITH GRATED COCONUT

Hi Friends,

Today I am sharing a simple thoran recipe with you. Carrot is rich in Vitamin A and egg is rich in protein and calcium. So Carrot Mutta Thoran is a healthy recipe and I suggest everyone to make this thoran shortly.

CARROT MUTTA THORAN

INGREDIENTS


Carrot - 2
Egg -2
Green chilli - 3 (chopped)
Coconut (grated) - 1/2 cup
Ginger - 1 piece (chopped)
Onion - 1 (finely chopped)
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Black pepper powder - 1/4 teaspoon
Curry leaves - 2 springs
Mustard seeds - 1 teaspoon
Dried chilli - 1
Cooking oil - 1 teaspoon
Salt - to taste


PREPARATION


   Peel off the skin of the carrot and chop finely. Crush cumin seeds, turmeric powder and grated coconut in a blender and add it to the chopped carrot. Add salt and combine the carrot mix well. Mix egg and black pepper powder. Pour some oil in a hot pan and add egg into it and stir fry them and keep aside. Then add cooking oil into the pan and splutter mustard seeds and dried chilly. Then add curry leaves, green chilli, ginger and onion and saute well. Add carrot mix and stir well. Sprinkle some water if needed. Cover the pan with a lid and cook this mixture for 5 minutes in low flame. Then open the lid and stir well. Finally add stir fried egg and mix well. Turn off the flame. Tasty Egg Carrot Thoran is ready.

STEP BY STEP METHOD


1. Chop carrot finely.

2. Chop onion, green chilly, ginger. Take grated coconut, cumin seeds and curry leaves and keep aside.

3. Crush coconut, cumin seeds and turmeric powder in a blender.

4. Combine the coconut mix with chopped carrot

5. Take egg in a bowl. Add black pepper powder and salt and blend it well. (I added 3 eggs because I took 3 carrots)

6. Heat pan on flame and pour some oil into it.

7. Pour egg into it and stir well. Scramble the egg by stir continuously.

8.Keep the stir fried egg aside.

9. Pour oil in the pan. Splutter mustard seeds and dried chilli.

10. Add chopped onion, ginger, green chillies and curry leaves.

11. Saute well.

12. Add carrot coconut mix and stir well.

13. Cover it with a lid and cook for 5 minutes in low flame.

14. Open the lid and add fried egg and combine well.

15. Turn off flame. Healthy Carrot Egg Thoran is ready. Enjoy....

Like this recipe?

Please share your comments and suggestions here.

Thank You for Your Support. 

Please Visit Again

BINDU JAYESH
bindurohinipillai@gmail.com

MAMPAZHAM FALOODA / MANGO FALOODA

Today's special is a falooda recipe. During this Summer season I got a lot of ripe mango and I tried several new recipes with mango. This is also a special recipe and I served this falooda for my guests and all of them like this very much. Now I gladly sharing this recipe with you.

MANGO FALOODA

INGREDIENTS


Ripe mango - 3
Milk - 2 cup
Vermicelli - 1/2 cup
Fruits - 1 cup
Sugar - 1 cup
Vanilla Ice cream - 1 cup
Black kaskas - 2 tablespoon



METHOD


   Cut fruits into small pieces and keep refrigerating for 1 hour. Cook vermicelli with sugar and milk and keep in refrigerator to cool. Soak kaskas in water for 30 minutes. Take mango pulp and blend it with some milk, 2 scoop ice cream and sugar.


   Now set the faloodato serve. Take a long glass and put some pieces of fruits into it. Then add cooked vermicelli, then soaked kaskas and pour mango pulp over it. Finally top it up with scooped vanilla ice cream and cherries. Special Mango Falooda is ready to serve. Enjoy the authentic taste.

How is this recipe?

Please share your comments and suggestions here. 

Thank You Friends for Your Supports.

BINDU JAYESH
bindurohinipillai@gmail.com

CHEERA ERISSERI / SPINACH TOOR DAL CURRY WITH ROASTED COCONUT

Erisseri is a familiar curry for Malayalees.  We make erisseri with pumkin and cow peas, papaya and cow peas, foot yam and cow peas etc. But here I am presenting a new dish that, red cheera (red spinach)  (red amaranth) and dal curry with grated coconut and seasoned it with roasted coconut like other erisseries. Really it is very tasty and I am sure that you would like this special taste.

CHEERA ERISSERI

INGREDIENTS


Red spinach - 3 cup (chopped)
Toor dal - 1/4 cup
Coconut ( grated) - 1 cup
Garlic - 3 pod
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Salt - to taste
Coconut oil - 11/2 teaspoon
Curry leaves - 2 springs
Mustard seeds - 1 teaspoon
Dried chillies - 2

METHOD


   Cook toor dal ( thuvara parippu) in a pressure cooker with turmeric powder, salt and some water. Grind half cup of grated coconut, garlic, cumin seeds, turmeric powder and chilli powder to make a smooth paste. Add this coconut paste to the cooked dal and boil it. Then add chopped spinach to it and cook for 4 - 5 minutes and turn off the flame.

   Put a pan on flame and pour some oil to it when it get hot. Add and splutter mustard seeds and dried chillies. Add curry leaves and 1/2 cup grated coconut to it and stir well. When coconut turn golden brown, add it to the cooked spinach toor dal curry and stir well. Wow! The aromatic and tasty Cheera Erisseri is ready. Serve it with hot rice and enjoy the traditional taste.

Like this recipe? Please share your comments and suggestions here.

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

SAMBHARAM / MORUM VELLAM / SPICED BUTTERMILK

Sambharam is a refreshing health drink as well as served in sadya with rice also. It is very easy to make and it is very familiar to all Malayalees. Buttermilk is spiced with green chilly, ginger and curry leaves to make sambharam. In some places, chopped shallots or coriander leaves also used to make butter milk more spicy. But I used only green chillies, ginger and curry leaves like traditional method.

SAMBHARAM

INGREDIENTS


Thick curd - 1 cup
Water - as required
Ginger - 1 piece (chopped or crushed)
Green chilly - 2 (chopped)
Curry leaves - 2 springs (chopped)
Salt - to taste


PREPARATION


   Add water to curd and whisk well. Add chopped curry leaves, green chillies and ginger and mix well. Add salt and enough water and whisk well. Serve chilled. Enjoy Sambharam with rice or as a refreshing drink.

Good Day To All

Thank You for Visiting My Humble Space

Please share your comments and suggestions here

BINDU JAYESH
bindurohinipillai@gmail.com

CHEERA AVIYAL / SPINACH AVIYAL / COOKED SPINACH WITH COCONUT GRAVY

Hai Friends,


   Today I am adding a traditional spinach recipe. My Amma always prepares this tasty dish for us because it is very tasty as well as healthy. Cheera Aviyal is preparing with jackfruit seeds (chakkakkuru) and raw mango is very delicious and I am proudly presenting my Sweet Amma's recipe with you all.

CHEERA AVIYAL

INGREDIENTS

Red Cheera / Spinach
Chakkakkuru / Jack fruit seeds - 10 (optional)
Raw Mango - 1 (If not available, you can use tamarind juice instead of raw mango)
Grated Coconut - 1 cup
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Shallots - 3-4
Chilli powder - 1/4 teaspoon
Coconut oil - 1 teaspoon
Salt - to taste


METHOD


   Wash and chop red cheera and keep aside. (Don't throw the stem of the spinach.) Cut the stem of the spinach into 2 inch pieces. Peel the white skin of the chakkakkuru. Cut it into lengthwise. Cut raw mango lengthwise. Put spinach, chakkakkuru and raw mango into a pan or man chatti ( clay pot) and add some water.( I use manchatti for preparing cheera aviyal to get an authentic taste.) Put the pan on flame. Add turmeric powder and salt and cover the pan with a lid. Turn the flame to medium when it boils. Grind grated coconut with turmeric powder, chilli powder, shallots and cumin seeds to make little smooth. Add it to the spinach while it get cooked. Mix it well. Cook for 3 minutes more. Turn off the flame. Pour coconut oil to the aviyal and stir well.

   Tasty cheera aviyal is ready. Enjoy it with rice.

Try this recipe and share your comments and suggestions here. 

Thank You All.

BINDU JAYESH
bindurohinipillai@gmail.com

METHI PARATHA / ULUVAYILA CHAPATHI / FENUGREEK LEAVES CHAPATHI

Today I am adding a healthy North Indian cuisine for you. Fenugreek leaves are nutritious as well as it help to control blood sugar level. Of course it is a healthy recipe and try this for breakfast or for dinner.

METHI PARATHA

INGREDIENTS


Wheat flour - 2 cup
Fenugreek leaves / uluvayila / methi (chopped) - 1 cup
Green chilli - 2
Garlic - 2 pod (pasted)
Garam masala - 1/4 teaspoon
Salt - to taste
Oil - for rubbing over paratha

METHOD

Combine wheat flour, salt, chopped fenugreek leaves, chopped green chilli, garlic paste and garam masala. Add some water and knead it to make a dough. Keep it aside for 30 minutes. Make small balls from the dough. Sprinkle wheat flour over each ball and roll it to make round shape like chapathi or roti. If you try to make paratha, fold each round shaped roti into triangle shape and press again well. (Then we get 3 layered paratha)

   Put a chapathi tawa on the flame. When it get hot, put paratha over it and cook. When bubbles appear on paratha, flip it to the other side and cook. Smear ghee or oil over paratha if necessary. Now the healthy methi paratha is ready. Enjoy it with curd or curry

TRY THIS EASY RECIPE. 

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE

THANK YOU ALL

SEE YOU AGAIN

BINDU JAYESH
bindurohinipillai@gmail.com
   

THAKKALI RASAM / TOMATO RASAM / SPICY TOMATO SOUP

Rasam is a South Indian soup recipe, which uses with rice or as soup. In South Indian sadya, rasam is an inevitable side dish.  Here I am adding my own version of tomato rasam. See the recipe below:

TOMATO RASAM

INGREDIENTS

Tomato - 2
Black pepper - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Chilly powder - 1/4 teaspoon
Garlic - 4 pod
Curry leaves - 3 springs
Coriander powder (optional) - 1/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Asafoetida - 2 pinch
Dried chilli -2
Mustard seeds - 1/2 teaspoon
Cooking oil - 1 tablespoon
Shallots - 3 (chopped round)
Tamarind juice - lemon sized
Salt - as required.
Coriander leaves (optional) - a little


METHOD


   Crush black pepper and garlic in a blender. Chop and grind  tomato along with black pepper and garlic. Pour some oil in a hot pan, add tomato mix into it and saute well. Add turmeric powder and salt while sauteing. Add chilli powder and coriander powder and mix well. Add some water along with tamarind juice. When it get boiled, add fenugreek powder and asafoetida powder to it and stir well. Turn off the flame.

   Now, put the pan on a stove, pour some oil and splutter mustard seeds and dried chilli. Add chopped shallots and curry leaves and saute well. Pour it on the rasam and mix well. Tomato rasam is ready.Garnish with coriander leaves. Serve with rice or as a soup.

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THANK YOU

BINDU JAYESH
bindurohinipillai@gmail.com

VAZHAKOOMPU VADA / BANANA FLOWER FRITTER

Vazhakkoompu has a lot of health benefits and we used to make it as thoran commonly. But banana flower is good for making vada and now I am adding this healthy recipe for you. Kids also will like this. Preparing any dish with vazhakkoompu is very difficult, but it is fibrous and good for kidney functioning and all. So don't throw away vazhakkompu and make variety dishes from that.

VAZHAKKOOMPU VADA

INGREDIENTS


Vazhakkoompu / Banana Flower - 1
Shallots - 10 (chopped)
Green chillies - 3 (chopped)
Red chilli powder - 1/4 teaspoon
Basan (kadalamavu ) - 3 tablespoon
Curry leaves - 2 springs (chopped)
Garam masala - 1/2 teaspoon
Ginger - 1 piece (chopped)
Garlic (crushed) - 3
Turmeric powder - 1/4 teaspoon
Salt - to taste
Cooking oil - as required


METHOD

Take banana flower and chop it well. (take out each florets and remove the hard and long stigma ( kallanum kalliyum of vazhakoompu in malayalam) while chopping). Dip chopped banana flower in saline water or rub it with coconut oil to avoid changing the color.Cook this with some water, salt and turmeric powder. Drain excess water and press it to get dry. Add all the chopped ingredients, basan  and powders with cooked banana flower and mix well. The dough for vada (fritter) is ready.

   Now make small balls from dough and flatten it as vada. Make all dough like this and deep fry in hot oil. (We can shallow fry them instead fry cooking,  to reduce the use of oil). Now the Vazhakkoompu Vada / Banana flower fritter is ready to serve. Serve hot with tomato sauce.

PLEASE TRY THIS RECIPE TODAY ITSELF AND SHARE YOUR COMMENTS AND SUGGESTIONS HERE.

THANK YOU FOR VISITING MY BLOG. THANKS FOR ALL SUPPORTS.

HAPPY COOKING!!!

BINDU JAYESH
bindurohinipillai@gmail.com