BITTER GOURD PITLAI

NEEDED
bitter gourd - 1/4 kg ( can use big or small bitter gourd)
toovar dal (pressure cooked ) - 1/2 cup
haldi
salt
tamarind water- 1 cup ( 1/2  lemon size tamarind)
little jaggery
1 tsp oil , mustard 1 tsp, urad dal 1tsp ,curry leaves little


TO ROAST AND GRIND
dhaniya - 2 sp
channa dal - 2 sp
red chilly - 4
hing
grated coconut - 1/2 cup
oil - 1 tsp

in a wok add 1 tsp oil and add roast dhaniya , red chilly ,hing and channadal.
remove and add coconut .
allow it to cool and grind to a coarse paste.

METHOD

• Wash the bitter gourd  .
• in a pan add 2 tsp oil , add the bitter gourd , haldi and salt as required.
• close this will a  lid and  cook on low flame.
• remove the lid and c whether bittergourd is cook .
• then add the tamarind water , cook till the raw tamarind smell goes.
• then add the ground paste and the cooked toovar dal .
• add little jaggery.
• cook for few minutes and remove.
• in a small wok temper mustard ,urad dal , curry leaves in 1 tsp oil.
• add this to the bitter gourd pitlai.
• u  can make small small vadai and add to this pitlai.

note  

if using big bitter gourd , discard the seed and cut to medium pieces.

if small bittergourd , slit and remove seed.

BRINJAL GOTSU 2

NEEDED
Brinjal - 1/4 kg - cut to small pieces
1 big tomato - chopped
Onion - 1  chopped ( opt)
Hing
Turmeric powder/ haldi - 1/2 tsp
Salt
Tamarind water - 1 cup ( watery, not thick)
Sambar powder - 1 tsp
Green chilly - 1 - slit
Cooked moong dal or toover dal - 1 tbsp
Oil - 2 tsp
Mustard - 1 tsp
Jeera - 1 tsp
1/2 tsp sugar ( opt)

METHOD

• In  a pan add 2 tsp oil and temper mustard , jeera. Add green chilly and onion  and fry for 2 minutes.
• Then add the tomato and brinjal.
• Fry for few min .
• Add the thin tamarind water.
• Add salt , sambar powder, haldi , hing.
• Add the cooked dal and cook for few minutes.
• ( if its too watery  and to thicken it ,  mix 1 tsp gram flour in little water , and add to this brinjal subjee and cook for 2 more minutes.)

KARUNAI CURRY

NEEDED
karunai kilangu - 1/2 kg
Thick tamarind pulp -  1/4 cup
Salt to taste
2 tsp oil , mustard -1 tsp
1 tsp - urad dal
Hing
Turmeric powder - 1/2 tsp

TO DRY ROAST AND POWDER
Red chilly - 3
Channa dal - 2 tsp
Dhaniya / corriander seeds - 2tsp
Raw rice - 4 tsp

In a wok dry roast the above ingredients .
Remove and powder it. Keep aside .

METHOD
Clean and pressure cook the karunai kilangu.
Then remove , peel the skin  and mash it.
Add tamarind pulp to the mashed karunai, mix well .
( karunai has a itching  tendency , so we add tamarind)
In a wok add 2 tsp oil and temper mustard , urad dal .
Then add the mashed karunai , salt and  the ground powder.
Cook on a low flame adding little oil.
Cook for 5 min , till its slightly roasted.
Remove and serve with  curd rice.

MORE CHARU

THIS MORECHARU IS A SUBSTITUTE FOR MORE KUZLAMBU. VERY TASTY AND VERY EASY TO PREPARE.

NEEDED:
thicken curd -1 cup (beaten)
salt
1 - red chilly
little (1/4 tsp) fenugreek / methi seeds
1 tsp  mustard
1 tsp- oil

METHOD:

• in a bowl add the beaten  curd (pouring consistency)
• in a wok temper mustard , methi seeds, red chilly in 1 tsp oil .
• remove and add this to the curd .
• add salt  and keep aside .
• at the time of serving , just crush slightly the red chilly and methi using ur hands .
• this goes well with (rice noodles) sevai , upma kolukattai .

ARBI PULUKU

NEEDED:
Arbi- 1/2 kg (pressure cook , peel the skin and keep aside.
Thick curd- 1/ 4 cup
1 tsp - coconut oil
salt

TO GRIND
little coconut
green chilly
grind adding water as required.

METHOD
Take a pan and add the arbi .
add the coconut chilly mixture.
add curd ,cook for few min and bring it to a boil.
Add salt and mix well.
Atlast add 1 tsp coconut oil to the arbi , mix well and remove.

NOTE
dont  over cook the arbi , it will get mashed.

NARTHANGAI PACHADI

NEEDED
narthangai / citron - 2 - chopped ( discard seed)
Jaggery - 1/4 cup r as required
little salt
Tamarind water
turmeric powder
hing
2 tsp oil, mustard,  1 red chilly

METHOD

• In a wok temper mustard and red chilly.
• And the narthangai , hing , turmeric powder and fry for few minutes.
• Add salt and pressure cook , leave 1 whistle.
• Then remove and add jaggery.
• Again Cook on a medium flame,   till the pachadi is little thick.

KARNAKILAGU SUNDAIKAI MAZIYAL

NEEDED:

Karunaikilangu - 1/4 kg
Toovar dal - little
Green chilly
Ginger -chopped
Curry leaves
Salt
Turmeric powder
Roasted neer sundaikai(opt)
Lemon
Mustard ,oil - for tempering

METHOD

• Pressure cook Karunaikilangu and toovar dal. 
• Then mash the cooked Karunaikilangu .
• In a wok, add the cooked toovar , mashed Karunaikilangu.  
• Temper mustard, green chilly,  ginger,  curry leaves and add to Karunaikilangu. 
• Add salt , turmeric powder. 
• Cook for few minutes.  ( let it boil)
• Squeeze a lemon and mix well. 
• At last add the roasted neer sundaikai and remove.

NEER SUNDAIKAI

NEER SUNDAKAI:

• Wash the sundaikai  and add salt as required. 
• Add green chilly (slit), turmeric to sundaikai.  Mix well and store in a jar.
• In 2 days the salt will leave water.
• The sundaikai will de in salt water nd w8ll become soft.
• U can wash and use when required. 

Note:
Wash this neer sundaikai well. In a wok add 2 tsp oil and fry this sundaikai. 
Taste good with curd rice

BRINJAL PITLAI

NEEDED:
brinjal- cut if big
tamarind water
fresh machai / vaal or chauli 
salt
jaggery- 1/2 tsp
2 tsp grated coconut (roast slightly)
little oil, mustard for tempering

TO ROAST  AND GRIND:
channa dal
dhaniya
red chilly
hing
coconut (add last)
roast all the above said in little oil  and grind to a smooth paste.

METHOD:

• pressure cook toovar dal , mochai  (keep in seperate plate and pressure cook) and keep aside.
• in 2 tsp oil , fry the brinjal. add tamarind water, salt.
• when the brinjal is par cooked  , add the ground paste , and the mochai.
• cook for few min and add the pressure cooked toovar dal.
• add little jaggery.add roasted cococut.
• lastly temper mustard and add to pitalai .

RAW BANANA PODI

               

NEEDED:

Raw banana - 2 -cut
1 tsp mustard
1 tbsp urad dal
2 tsp channa dal ( opt )
Tamarind little
Red chilly
Hing
Salt
Oil

Method:

• In 2 tsp oil fry the raw banana 1 st till brown & crisp.
• Remove & keep aside.
• In the same wok temper mustard in 1 tsp oil. Add red chilly, urad dal , hing , channa dal ,tamarind &  fry till golden brown. Remove & grind without adding water to a rough powder.
• Transfer it to a bowl.
• Then again grind raw banana, without adding water. (Just turn once. )
• transfer it to the same bowl . 
• Add salt  & mix well.

MOORE KUTTU

NEEDED:
White pumpkin 1/2kg - chopped
Curd- 1/2cup (Beat curd, let it be in thick pouring consistency. )
Salt
1 tsp oil, mustard,
Curry leaves, corriander

To grind: Grated coconut- 1 tbsp
Green chilly
Jeera -1/2 tsp
Grind to a smooth paste adding water as req.

METHOD

• Temper mustard & add the pumpkin. 
• Add enough water , close the lid &cook for few minutes. 
• Then add salt, ground paste & curd.
• Add a pinch sugar.
• Cook for few minutes. Add curry leaves , corriander & remove.

RASAVANGI

NEEDED:
1/4  - 1/2  kg brinjal -cut to  big pieces
toovar dal - 1/4 cup ( approx)
tamarind pulp - 1 cup
hing
haldi
salt
sugar - 1/2 tsp (opt)
tempering- mustard, urad dal,curry leaf, 1 red chilly, ..

TO ROAST & GRIND:
1/2 cup grated coconut
2 tsp - dhaniya
red chilly
2 sp channa dal / kadalai parupu
roast & grinnd to a paste adding water as req.

METHOD:
pressure cook toovar dal & keep aside.
temper mustard , urad dal, curry leaves. add the brinjal & the tamarind pulp.
add hing , haldi. add water if req . cook till the brinjal becomes soft.
then add the ground paste , salt, & the toovar dal..... ( 1/2 tsp sugar)
cook in medium flame,  till it comes to a boil. remove.

NOTE:
 instead of brinjal u can do with white pumpkin also.

CURD POHA

NEEDED:
poha - 2 cups
curd - 1 cup approx (pouring consistency)
oil- 2 tsp
hing - a pinch
5 more milagai
mustard
urad dal - 1 tsp

METHOD

• soak  poha in curd as req , keep aside for 10 min.
• take a wok , add 2 tsp oil and fry the moremilagai.
• when it turns dark brown  add the mustard , urad dal, hing. (mustard will crack immediately)
• add the poha , salt as req .
• mix well and cook for few min on a medium flame .
• remove , serve hot.

RAGI ADAI

This adai is same as we make  nombu adai.
needed:
2 cups ragi powder - dry roast for 5 -10 min on a medium flame.
salt
chilly powder

to grind:
green peas- 1/2 cup(no need to boil)
ginger
green chilly
jeera
mtd :
combine  ragi, salt, chilly powder, peas paste to a dough using hot water as req.
make small round adai. place these adai in a greased plate & steam for 5 -10 min.
serve with salted butter.

note :
 this adai tastes good if made little spicy .
(instead of peas  u can add karamani r any other gram . but soak for 2 hrs & pressure cook & then add . no need to grind karamani.)

WATERMELON KUTTU

Watermelon contains about 6% sugar and 92% water by weight.As with many other fruits, it is a source of vitamin C.
Notable is the inner rind or the watermelon which is usually a light green or white color. This area is edible and contains many hidden nutrients that most people avoid eating due to its void taste.
With this inner white area we can make a tasty south indian kootu. it tastes same like white pumpkin kootu.

Ingredients:

1 cup- diced watermelon white area
1/4 cup - yellow moong dal/
tumeric powder/haldi
asafoetida /hing
salt
oil, mustard, jeera, curry leaves, 1 red chilly-for tempering.

To grind:
1-2 tbsp grated coconut
1tsp jeera
2 green chilly
add little water& grind to a paste

 

 

Method:

• pressure cook dal & chopped melon.keep aside.
• in 2 tsp oil temper mustard, jeera , red chilly, curry leaves & add the pressurecooked dal & melon.
• add hing , haldi, salt ,& the ground paste.
• add 1/2 cup water if required.
• bring it to a boil & remove.

PUMPKIN KUTTU

Ingredients:

1. red pumpkin - diced - 1 cup
2. channa dal /kadala parupu- 1 tbsp- soak for 1/2 hr
3. 1/2 tsp turmeric powder/ haldi
4. 1/2 tsp asafoetida /hing
5. salt 2 taste

To roast & grind to a paste:
1. 1tsp oil
2. 2-3 tsp white til
3. 1/2 tsp pepper
4. 2 red chilly
5. 1sp jeera
6. lastly add 2 tbsp coconut
water as required

method:

1. temper mustard ,and add the channa dal, with 2 cups of water.
2. close the lid and cook till soft.( u can press & c)
3. then add the pumpkin and  cook for another 5 min .
4. add the ground paste, hing , haldi, salt , 1/2 tsp sugar and  curry leaves.
5. bring it to a boil and  remove.