PANAM KIZHANGU(PALMYRA SPROUT)

In Tamil Nadu it is common to come across this particular tasty panam kizhangu or palmyra sprout which is also known as Palmyra Tuber being sold in bunches.  It is  a sprout which grows from the seed of the Palymra fruit and it is full of fibre and nutrition.   The Palmyra tree is a  hardy tree which you will find in abundance in the extreme south of Tamil Nadu. Now the Tamil Nadu Government is encouraging the people to go for the planting of the native Palymyra trees, seeing its huge benefits.  Here I have come out with a recipe which instructs how it is prepared normally.

PANAM KIZHANGU

SERVINGS   : 3
COOKING TIME : 45 minutes

INGREDIENTS :
1.  Palmyra Sprout ( Tuber ) : 6 No ( 500 grams )
2. Salt : 0.5 Teaspoon
3. Turmeric Powder : 0.5 Teaspoon
4. G. Chili : 1
5. Garlic Cloves : 4 No
6. Cumin : 1 Teaspoon

METHOD :    

Remove the outer skin of the sprouts.  Chop off the top as well as the tiny end  of
the long sprouts.  Apply Turmeric Powder and salt over the Palmyra Sprouts and steam them either using an ” Idly mold” or regular pressure cooker with water.  It takes more time to cook the palmyra sprouts in the “Idly mold”, nearly 15 to 20 minutes in it.  But in a pressure cooker, it is done within 10 minutes. If you are using the pressure cooker for steaming, do not put the weight.    After they are cooked well, chop them into small pieces.  You will have to remove the fibre constantly.  Take the Green chilli, Garlic Cloves and Cumin along with the chopped Palmyra Sprouts and pound them in a  stone pestle to a coarse pulp.      Make small balls out of the pulp and relish them.  

PANAM KIZHANGU


Tips:    The Palmyra Sprouts can be relished, steamed and eaten without adding any other ingredients too.  Once they are steamed, they can be dried in sun for future use.

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Minced Meat with Ridge Gourd Fry ( Kothu Kari Peerkankai Kootu )

Minced Meat (Kothu Kari) with Ridge Gourd Fry. In the Southern districts of Tamil Nadu, it is common to cook vegetables with mutton. Here is a minced meat (Kothu Kari) recipe with locally available vegetable, Ridge Gourd. It is a nutritious vegetable with lots of fibre and minerals. When the vegetables are cooked with meat, the dish turns out tasty. It is a side dish served along with rice based meals or even with chappathi etc.

Kothu Kari
Minced Meat

COOKING TIME: 30 minutes
SERVINGS: 5

INGREDIENTS :

  1. Minced meat : 300 Grams
  2. Ridge Gourd : 1 ( approximate 500 grams )
  3. Onion : 1 ( 150 grams )
  4. G. Chili : 2
  5. Turmeric Powder : 1 Teaspoon
  6. Chili Powder : 1 Teaspoon
  7. Salt : 1 Teaspoon
  8. Ginger Garlic Paste : 1 Teaspoon
  9. Oil : 1 Tablespoon
  10. Aniseeed : 0.5 Teaspoon
  11. Coconut Gratings : 0.25 Cup
  12. Curry leaves : 2 Sprigs
  13. Water : 0.5 Cup

Method:

Wash the minced meat (Kothu Kari) and the ridge gourd. Chop the onion, chilli. Remove the Ridge gourd skin and chop it to small pieces. Cook the minced meat in a pressure cooker with 0.5 Teaspoon Salt, Turmeric Powder, chilli powder, ginger garlic paste and half a cup water for 5,6 minutes or 3 whistles. Heat a skillet with oil over medium flame and first add the aniseed. Then add the chopped Onion, green chilli and Curry leaves and fry for 5 minutes.

Kothu Curry
Kothu Kari

The cooked minced meat (Kothu Kari) should be added along with the chopped ridge gourd pieces. The water in the boiled meat is enough for cooking the vegetable as it gets cooked easily in 5 minutes. Keep stirring the meat vegetable mixture for 5 minutes till the vegetable is cooked and the water is absorbed. Sprinkle the remaining salt and the grated coconut to it. Mix it well and let it simmer for a couple of minutes.

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Tapioca Fry (MARAVALLI PORIYAL)

Tapioca is a root of a plant Cassava which is freely available through all the seasons of the year in the Southern part of India.  It is consumed just boiled or boiled and cooked as a food item.  It is a hardy plant and its easy availability helps us to cook it now and then at home. Tapioca Fry is served along with rice based meals and fish curry etc.

MARAVALLI PORIYAL

Cooking Time  : 30 minutes Servings  : 4

INGREDIENTS :

1. Tapioca : 400 Grams
2. Cumin : 1 Teaspoon
3. G. Chili : 2
4. Garlic cloves : 4
5. Turmeric Powder : 0.5 Teaspoon
6. Coconut gratings : 1 Cup 
7. Salt : 0.75 Teaspoon
8. Oil ( Coconut oil or Sesame Oil ) : 1 Tablespoon
9. Mustard : 1 Teaspoon
10. Curry leaves : 2 sprigs
11. Water : 2 Cups

Tapioca

METHOD :  Choose a fresh, medium size Tapioca pink in colour.  Remove the hard, outer skin and wash it well.  Dice it into thin slices and shapes of your choice.  Boil the diced Tapioca pieces in 2 cups of water for 6,7 minutes and drain the water completely.  In a blender, blend the Cumin, G.chili, Garlic cloves, Turmeric powder and Coconut gratings coarsely.  Add the ground mix to the boiled Tapioca and cook over low flame for 5 minutes.  Heat a skillet with oil over medium flame and add the mustard. When it splutters, add the curry leaves.  Pour this content with salt over the cooked Tapioca and stir again for another 5 minutes.

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RAW MANGO SWEET SOUR CHUTNEY

Summer has its woes – heat, heat and sweat. But, it brings the king of the fruits,
Mangoes to the markets in abundance. Raw Mango Chutney is a raw mango recipe which tastes sweet, sour, tangy, salty and what not. This dish can be served with tiffen items like Idli, dosa, chappathi and also with rice based meals too.

RAW MANGO SWEET SOUR CHUTNEY
RAW MANGO SWEET SOUR CHUTNEY

Time to cook: 30 minutes
Servings: 4

INGREDIENTS :

  1. Raw Mango: 2 ( 250 grams approximate)
  2. Salt: a pinch
  3. Water: 1/3 Cup
  4. Jaggery ( unrefined sugar ): 75 grams
  5. Dry Red chilli: 3
  6. Ginger Slivers: 3 thin ones
  7. Oil: 1.5 Tablespoon
  8. Mustard: 0.5 Teaspoon
  9. Urad dhal: 0.5 Teaspoon

METHOD :

Remove the skin of the raw mangoes and grate them finely. Take one cup finely
scraped mango. Cook it along with the water and salt over low flame for 5 minutes. Then, add the powdered jaggery and cook for another 5 minutes stirring it well. In another frying pan add oil and heat it. Add the mustard, urad dhal, thin ginger slivers and dry red chilli to the oil and wait for the mustard seeds to splutter. Pour it over the cooked mango pulp and cook another 5 minutes over low flame till everything is well mixed and the oil oozes out.


Tips: It can be stored in clean bottles for up to a week in the fridge.

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Vada Curry

Vada Curry is a recent addition to the breakfast items of Chennai. Besides, it is one of the most sought after breakfast dishes. Vada Curry can be served along with dishes like Idli, dosa, appam as an accompaniment. Also, it can be relished alone on its own too.   It has ‘Channa Dhal’ ( Bengal gram dhal ) and so consuming it has all benefits of the dhal.

Vada kari
  • Cooking Time : 1 hour plus 3 hours of soaking the Dhal
  • Servings : 3

INGREDIENTS :

  1. Channa Dhal ( Bengal Gram Dhal ) : 1 Cup ( 160 grams )
  2. Aniseed: 1 Teaspoon
  3. Garlic cloves: 2
  4. Onion: 2 ( 150 grams approximate )
  5. G. chilli: 4
  6. Tomato: 2 ( 100 grams)
  7. Ginger & Garlic paste: 1 Teaspoon
  8. Turmeric powder: 1 Teaspoon
  9. Chili powder : 1.5 Teaspoon
  10. Coriander powder : 0.75 Teaspoon
  11. Mint, Coriander and Curry leaves: a few sprigs
  12. Salt: 1.5 Teaspoon
  13. Oil: 1 Tablespoon
  14. Water: 2 Cups
  15. Bay leaf: 2
  16. Cardamom: 1
  17. Cloves: 2
  18. Cinnamon: 1 small piece

METHOD:

Wash and soak in water Bengal gram dhal for 3 hours. After this, drain without water and grind it coarse in a blender with 0.50 Teaspoon aniseed, 2 garlic cloves and 0.75 teaspoon salt without adding water. Steam the dough as you do for ‘idli” for 10 minutes in an ‘Idli maker’ and break them into small pieces. Chop the Onions, Green chilli and Tomatoes. Keep a skillet over medium flame and add oil.

Once it is hot, add the remaining aniseed with all the spices whole – Bay leaf, Cardamom, Cinnamon and Cloves. Later, the chopped onions and green chilli can be added. Fry it for a few minutes and then put the chopped tomato pieces along with cleaned Mint, Coriander and Curry leaves. Fry for a couple of minutes and add the Ginger Garlic paste along with Turmeric Powder, Chili Powder and Coriander Powder. Once the mixture is half cooked, pour the water with salt and let it simmer. Add steamed Vada pieces and stir well for 10 minutes over a low flame. Mostly, Vada Curry is served watery.

Vada Curry

Tips: Ground Dhal can be shallow fried in a ‘tawa’ instead of being steamed. But it should not be fried crisp. I have given the steaming method as frying with oil is avoided for health benefits.

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