Senaikilangu/Elephant Yam Fry -Vegan Thursday

Senaikilangu fry is one my family's favorite and I make it very often and pair up with a simple rasam or sambar.Here in U.S fresh yam is rarely available and it will be very expensive so I make it with the frozen one.This yam makes a itchy feel in the tongue so to reduce that one soak the chopped yam in tamarind water or add little bit of tamarind paste and fry.Now on to the recipe.................

Ingredients

Ingredient	Quantity
Yam/Senaikilangu(chopped)	300gms
Red chilly powder	2tsp
Tamarind/puli paste	1/4tsp
Turmeric powder/manjal podi	1/4tsp
Garlic/poondu(crushed)	2-3cloves
Fennel seeds/sombu	1/2tsp
Curryleaves/karivepillai	2sprigs
Gram flour/kadalamaavu	2tsp
Salt	1tsp
Oil	11/2tbs

Method

Pound the garlic and fennel seeds in a mortar and set it aside.
Take the chopped yam in a bowl,to this add the chilly powder,turmeric powder,salt and tamarind paste.Mix it well.

Heat the pan with a tbs of oil,once it becomes hot add the pound garlic and fennel then add the curry leaves.Add the yam to this and fry it for a minute.

Sprinkle some water and cook it covered in a medium flame till the vegetable is cooked.Now add 2 tsp of oil and gram flour,keep it in low flame fry it till the vegetable becomes crisp.

Serve it with rice,sambar,rasam or curd.

Enjoy............................................................ 

• Fry it in a slow to medium flame to get crispy.
• If you are using fresh yam put the chopped yam in a boiling water for a minute or two with a piece of tamarind and pinch of salt,then drain it.

Anyone interested in joining us, please leave your email id in the comment section and we will contact you.

Do Check my friends recipes who participating in  Vegan Thursday.

1) Sangee
2) Manjula
3) Vardhini 
4) Viji
5) Divya
6) Priya

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Vendhaya Keerai/Methi leaves/Fenugreek Leaves Sambar

Today's recipe is a healthy and flavorful sambar with fenugreek leaves,tastes delicious with steaming white rice.
My mom makes sambar with spinach and here we don't get all the varieties of greens,I make it with the methi leaves.Lets get into the recipe...................................

Ingredients

Ingredient	Quantity
Vendhaya keerai/methi leaves	11/2cups(loosely packed)
Toor dhal/tuvaram paruppu	1/3cup
Sambar Powder	11/4tsp
Turmeric powder/manjal podi	1/4tsp
Onion(chopped)	1(medium size)
Tomato(chopped)	1(medium size)
Green chilly(slit lengthwise)	2-3
Tamarind/puli	small gooseberry size
Curry leaves/karivepillai	5 leaves
Salt	to taste
Oil	2tsp

For the Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/ulutham paruppu	1/2tsp
Cumin seeds/jeeragam	1/4tsp
Red chilly/varamilagai	1(broken)
Asafoetida/perungayam	a pinch

Method

Pressure cook the dhal with enough water for 3 -4 whistles or till it becomes mushy.Rinse the methi leaves in water and squeeze the water.Soak the tamarind in 1/3 cup of water and take the extract,keep it aside.
Heat a pan with the oil and do the tempering,saute the onion,green chilly and curry leaves for a minute.Then follows the tomato,cook it till soft.

Now add the methi leaves and stir it till it shrinks,add the spice powders,salt.Give it a mix.

Add the cooked dhal and a cup of water.Let it boil for 3-4 minutes.

Add the tamarind water and cook it for a minute or two or till it becomes thick.Put off the fire.

Vendhaya keerai sambar is ready.

Serve it with rice,pappad and some fry.

Enjoy.............................................................................

• Here I didn't chop the methi leaves,if you want you can chop it finely.
• If you don't want to use tamarind use one more tomato but the tanginess from the tamarind makes it more tasty and delicious.

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Okra/Vendaikkai/Lady's finger Fry

Today's recipe is a simple and delicious fry with the okra aka ladies finger which I make often.Here in farmers market I get fresh okras and never forget to buy.
This fry tastes very well with piping hot sambar rice and rasam rice and I always fry this bit crispy.This fry needs to be cooked in a medium flame to get cooked well.To remove the stickiness in the okra my mom uses a tsp of yogurt/curd while frying.Lets get into the recipe...........................

Ingredients

Ingredient	Quantity
Okra/vendaikkai/ladies finger	250 gms
Peanuts/verkadalai	2tbs
Garlic/poondu(crushed)	3cloves
Chilly powder/milagai podi	11/4tsp
Turmeric powder/manjal podi	1/4tsp
Dessicated Coconut	1tbs
Curry leaves/karivepillai	1 sprig
Mustard seeds/kadugu	1/2tsp
Urad dhal/ulutham paruppu	1tsp
Salt	to taste
Oil	11/2tbs

Method

Clean the okra in running water and wipe it with a towel to remove the moisture.Chop them slightly diagonally and keep it aside.
Heat the pan with the oil and crackle the mustard seeds,then add the urad dhal.Then add the curry leaves and crushed garlic then fry the peanuts till it becomes crispy.Add the chopped okra and fry it for 2-3 minutes.

At this stage the okra will be sticky and gooey,add the yogurt and stir in between and keep it in a medium flame till the stickiness disappears.Now add the chilly powder,turmeric powder and salt,mix it well.Fry in a low flame till it becomes slightly crisp,stir in now and then.

Once it becomes completely cooked finally add the dessicated coconut and mix it well.Put off the fire.

Serve it hot with sambar or rasam rice.

Enjoy..............................................

The yogurt should not be so sour,use fresh yogurt other wise it changes the taste of the fry.

I used the dessicated coconut which can be substituted with the freshly grated coconut aslo.

Addition of garlic is purely optional.

Sending this to CWS-Peanuts event hosted by Priya of Priya's Versatile Recipes.

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Egg Salna/Muttai Salna

Muttai salna is a South Indian stew like gravy which is served along with the Parottas especially in the road side shops and parotta stalls.
The salna is a slightly watery,flavorful gravy can be made with egg,chicken and veggies or can be made plain gravy.
Egg salna is made in two ways in which the beaten egg is add to the boiling gravy and the second version is adding the hard boiled eggs to thegravy.
As my family likes the second method I prefer to make that version,this salna tastes goes very well with idiyappam and dosa too.Now off to the recipe.....................................

Ingredients

Egg(boiled)	6
Onion(finely chopped)	1
Ginger&garlic paste	2tsp
Green chilly	2
Coconut(grated)	1/4cup
Fennel seeds/sombu	1tsp
Poppy seeds/kasakasa	1/2tsp
Coriander leaves	for garnishing
Salt	11/2tsp
Oil	21/2tbs

To saute and grind 

Onion(roughly chopped)	2(medium size)
Tomato	2(large size)
Mint/pudina leaves	1handful
Coriander leaves	1handful
Green chilly	5
Chilly powder/milagai podi	1tsp
Coriander powder/dhania podi	2 tsp
Garam masala powder	1/4tsp
Turmeric powder/manjal podi	1/8tsp

For the seasoning

Cloves/lavangam	5
Cinnamon/pattai	1inch piece
Star anise	2petals
Bay leaves	1
Fennel seeds/sombu	1/4tsp

Method 

• Heat the pan with 1/2 tbs of oil and saute the onion,green chilly till transparent.Then add the mint leaves,coriander leaves,tomato and cook it till mushy. Add all the powders and saute it for a minute,put off the fire.Grind it to a fine paste after cooling,keep it aside.

• Now grind the coconut,fennel and poppy seeds to a fine paste.

• Heat the pan with the remaining oil,crackle the fennel seeds,then add the wholegaram masala.

• Saute the chopped onion and green chilly,then add the ginger garlic paste,fry it till the raw smell disappears.

• Now add the ground paste and fry it for a minute,add around 2 cups of water and allow to boil in a medium flame for 6-7 mins.

• At this stage add the ground coconut paste and one more cup of water,let it boil for another 4-5 minutes or till the raw smell goes away.

• Add the boiled eggs to it and cook it for a minute and add the chopped coriander leaves.Put off the fire.

• Egg salna is ready.

• Serve it with parotta or idiyappam

Enjoy...........................................................................................

• Do not add use coconut more than 1/4 cup otherwise it will change the consistency. 
• The given amount of chilly powder is for medium spice level,it can be increased or decreased according to personal preference.
• Add a tsp of lemon juice after put off the fire to the salna if the sourness is not enough.
• I made slits on the egg  and added to the gravy.

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Peerkangai/Ridge gourd(Chinese okra) Poricha Kootu

For the final day of Blogging Marathon#28,made a simple and flavorful kootu which is often made in our households.
 As this kootu is very light and healthy,it is given a the time of postpartum period.The same recipe can be followed for veggies such as snake gourd,broad beans,French beans,egg plant. Now off to the recipe.............................

Ingredients

Ingredient	Quantity
Rigde gourd/peerkangai	2(chopped )
Moong dhal/paasiparuppu	1/3cup
Onion/vengayam	1(small size)
Turmeric powder/manjal podi	1/4tsp
Salt	1tsp
Oil	2tsp

To roast and grind 

Ingredient	Quantity
Coconut(grated)	1/4cup
Channa dhal/kadalaparuppu	1tsp
Coriander seeds/varakothamalli	1tsp
Cumin seeds/jeergam	1/4tsp
Pepper corns/milagu	1/8tsp
Red chilly/varamilagai	2nos.

For the tempering

Ingredient	Quantity
Mustard seed/kadugu	1/2tsp
Urad dhal/uluthamparuppu	1/2tsp
Red chilly(broken)	1
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	5 leaves

Method

• Cook the dhal in the pressure cooker for 2 whistles or till it becomes soft and mushy.
• Heat a tsp of oil in a pan and roast the ingredients to a golden color and a nice aroma comes out.After cooling grind it to a fine paste and keep it aside.
• In a pan add the chopped ridge gourd and onion,add the turmeric powder,salt.Sprinkle enough water and cook it covered.
• Add the cooked dhal and the ground paste,cook it till the raw smell goes off.
• In a small pan heat the remaining oil do the tempering and add it,mix it well.
• Kootu is ready.
• Serve it with white rice and pappad.

Enjoy............................................................

• This kootu can be made with toor dhal also,but tastes good with the moong dhal.
• Peel the harder part of the skin in the ridge gourd,I keep it with the soft skin.

Check out my fellow bloggers in Blogging Marathon#28.

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Vazhakkai Kondakadalai Kootu/Raw Banana and Black Chickpeas Curry

Coming to second day of of blogging marathon #28,made a kootu with raw banana and black chickpeas.
This kootu is served as an accompaniment for the variety rice meal served in baby shower in our family custom.
In some households instead of raw banana,egg plant(brinjal) is used.Lets get into the recipe.................

Ingredients

Ingredient	Quantity
Raw Banana/Vazhakkai	2(chopped finely)
Black Chick peas/kondakadalai	1/2cup
Moong dhal/paasiparuppu	1/3cup
Onion/vengayam	1(small size)
Tomato/thakkali	1(small size)
Sambar powder	11/2tsp
Turmeric powder/manjal podi	1/4tsp
Coconut(grated)	3tbs
Oil	2tsp

For the tempering

Ingredient	Quantity
Mustard seed/kadugu	1/2tsp
Urad dhal/uluthamparuppu	1/2tsp
Red chilly(broken)	1
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	5 leaves

Method

• Cook the dhal and black chickpeas separately in a pressure cooker for 2 whistles
• Boil the chopped raw banana with a pinch of turmeric powder and salt in boiling water till it becomes soft.Drain the excess water and keep it aside.
• Heat the oil in a pan and do the tempering with the ingredients,saute the onion and tomato.Now add the cooked dhal and sambar powder,salt.
• Then add a cup of water and cook it for a boil.Now add the cooked banana,cooked chickpeas and grated coconut.Cook it for a minute or two.
• Finally add the chopped coriander leaves and turn off the fire.
• Serve it as an accompaniment or with white rice.

Enjoy...................................................

• If you are using eggplant ,add the chopped eggplant along with the onion and tomato,saute it and cook.
• Peanuts can also be used instead of chick peas.

Check out my fellow bloggers in Blogging Marathon#28.

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Chow Chow(chayote) Kadalaparuppu Kootu

For the 3rd week of Blogging Marathon #28 I chose the theme Kootu and I wll be showcasing the kootu recipe for next few days.
Kootu is a dhal based gravy which can be eaten with white or an accompaniment for some spicy kulambhu such as milagu kulambhu or Karivepillai Kulambhu.
In our household kootu is made in our menu atleast weekly once as an accompaniment for rice or even sometimes for roti.This kootu even tastes awesome with rotis and pulkhas.
Today I am sharing you the kootu with chow chow aka chayote with the channa dhal,the same recipe can be followed for squash(bottle gourd),cabbage.Now off to the recipe...................

Ingredients

Ingredient	Quantity
Chow chow(chopped finely)	1
Channa dhal/kadalaparuppu	1/3cup
Onion(chopped)	1(small size)
Green chilly	2 nos.
Salt	to taste
Oil	2tsp

To Grind

Ingredient	Quantity
Coconut(grated)	1/3cup
Cumin seeds/jeeragam	1tsp
Red chilly/varamailagi	1

For the tempering

Ingredient	Quantity
Mustard seed/kadugu	1/2tsp
Urad dhal/uluthamparuppu	1/2tsp
Red chilly(broken)	1
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	5 leaves

Method

• Cook the dhal in a pressure cooker for 2 whistles or till soft but not mushy.Grind the given ingredients to a fine paste with enough water and keep it aside.

Heat a pan with a tsp of oil,to this add the chopped chayote,onion and green chilly,saute it for a minute.Add 1/2 cup of water,salt and turmeric powder,cook it covered the vegetable is almost done.

Now add the cooked dhal and cook it for a minute.Add the ground paste and cook it til the smell goes off.

 
Now in a small pan heat the oil and do the tempering with the ingredients and add it.Mix it well.

Kootu is ready.
Serve it with rice or an accompaniment for rice.

Enjoy.............................................................

• If you making it as an accompaniment make it thick and if it is to mix it with rice adjust the consistency.
• Adding the onion is purely optional and can be made without onion also. 
• Tempering in the end makes it more flavorful.

Check out my fellow bloggers in Blogging Marathon#28.

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