Vendhaya Kali / Fenugreek Seeds Kali | South Indian Breakfast Recipe

 Vendaya Kali is popular recipe in tamil cuisie which is served as breakfast.Generally made it for a girl attains Puberty.And also its made in summer for makes the body cool.

Preparation Time : 20 mins
Soaking Time : 8 hrs /overnight
Cooking Time :20 mins
Serves : 6

Ingredients 
Fenugreek Seeds -100 gm
Parboiled Rice -400 gm
Whole white urad dal - 2 tbsp
Salt -To taste
Palm Jaggery - 200 gm
Sesame Oil - 100 ml
Cardamom Powder - 1/2 tsp
Dry ginger powder -1/4 tsp

Method

*Wash and Soak the rice and dal together and Methi seeds seperately for 8 hrs /Overnight.

*Next day grind the methi seeds first to a fluffy batter and then grind the rice to a smooth batter.

*In a vessel add the palm jaggery and water,boil it and once it dissolves filter the impuritiesThen again boil it to thick syrup and switch off the flame.add the cardamom and dry ginger powder

*In a broad vessel add the ground batter,salt and required water.Mix well,the batter should be thin like dosa batter.Put the vessel in low flame.

*Strring it continuously in low flame.Once it starts to thick add the sesame oil and mix well.

*Cook until the mixture starts to leaves or if you touch the batter with wet hand  it doesn't stick to your hand.If it sticks cook it few more mins then Switch off the flame.

*In a bowl add the kali and pour the palm jaggery syrup and serve it.

MY NOTES

*If you dont have palm jaggery then you can use jaggery.

OPOS Iru Puli Kuzhambu | South Indian Kuzhambu Recipes

Iru Puli kuzhambu is famous in Nanjil cuisine & Nellai district.One of my friend shared it in traditional method but it tried in opos ...Thxs to RK sir who is the founder of OPOS recipe

Its nothing but mixing of both tamarind &sour curd is used . I used 2 veggies only what i have in my hand.

Preparation Time- 10 mins
Cooking Time -< 10 mins
Serves -4

Ingredients

Chopped veggies -2 cups ( I used yellow pumpkin &Yam)
Sour curd - 3/4 cup
Turmeric powder -1/2 tsp
Tamarind - small lemon size
Salt -to taste
Grated coconut -3/4 cup
Green chillies -2
Red chillies - 2
Raw rice -1 tbsp
Jeera -1/2 tsp

To Temper
Coconut oil - 2 tsp+1 tsp
Mustard seeds -1/2 tsp
Curry leaves -1 sprig
Methi seeds -1/4 tsp
Dry red chillies -2

Method

*Beat well the sour curd and keep it aside .
*Soak the tamarind in hot water and extrac the 1/4 cup thick pulp
*Roast the dry chillies,raw rice and jeera in little oil,ang grind it coconut and green chilli to a fine paste.

 *In 5L PC add 1 tsp oil and tamarind pulp + 2 tbsp water

*Layer with veggies

*Top with coconut paste,turmeric powder and salt.

 *Cook on high for 3 whistles.Release pressure.Open the cooker

 *When it is warm add the beaten curd and mix it.

 *Finally add the temepering ingredients given under "To Temper".

MY NOTES

*Veggies like Arbi,Yam,Ash gourd,Yellow pumpkin,Brinjal,Okra can be used or any one of them also we can prepare it

*Dont add curd when it is hot.

Olaiyappam / Karuppu Idli/ Sweet Idli | South Indian Breakfast Recipe

 Olaiyappam - Its a sweet idly based with appam batter mixed with jaggery. Its other name is "Karuppu Idli" thats how we pondicherrian called it but dont know that why we called like  it.

We can eat as such or served with freshly  squeezed coconut milk with sugar.However we mostly prefer with plain.

I  already posted appam batter with rice flour .In this recipe i shared a traditional method.

Let us move to the recipe.

Preparation Time :30 mins
Soaking Time : 2 hrs
Fermenting Time :8 - 10 hrs
Serves - 4

Ingredients
Raw Rice - 2 1/2 cups
Par boiled Rice -1/2 cup
Whole white urad dal - 1/4 cup
Methi Seeds -1/2 tsp
Grated Coconut -1/2 cup
Cooked Rice -1 hand fistful
Salt -To taste
Grated Jaggery - 1/2 cup + 1/4 cup
Cardamom Powder -1/4 tsp
Split Yellow Moong Dal -2 tbsp

Method

*Soak the Both rice with urad dal and methi seeds together for 2 hrs.Once it soaked drain the water .

 *Grind it with 1/2 cup grated coconut and cooked rice to a very smooth batter.Mix with little salt.Ferment it overnight .

*The batter should be very thick .

 *Next day the batter is well fermented.You can see the both pictures.

 *Dry roast the moong dal until the nice aroma comes,keep it aside

* In a vessel add the jaggery and litter water.Boil it until the jaggery dissolve then filter it to remove the impurities.

*Once the jaggery water cooled down mix it appam batter.Now the batter will become too thin.

*Put some water in a  idli vessel ,heat it in medium flame.On the idli plate place the cotton cloth fill it with some batter on the mould.

*On the top sprinkle with roasted dal and grated coconut.Slightly press it them

 *Let it steam it for  6- 7mins

 *Once it cooked invert the idli plate on a broad plate,remove the plate and sprinkle some water on the cloth.Remove the idlies from the cloth gently.

MY NOTES

*The batter should be very fine and thick

*You can also make sweet appam in the same batter .

*The key ingredients of soft idli is dont overcook it else it will become dry and hard.

*The colour of the idli depends upon the colour of the jaggery.

Coriander Seeds/Dhaniya/Kothamalli Vithai Kuzhambu |South Indian Kuzhambu Recipes

 As we all know that coriander seeds have lots of medicinal values.Tried this recipe from Mrs.Meenakshi Ammal "Samaithu Paar" Cookbook.

Its a very tasty and flavourful kuzhambu goes well with rice,idli and dosa too..

Preparation Time :10 mins
Cooking Time : 15 mins
Serves :4

Ingredients :

Tamarind - 1 small lemon size
Salt -To taste
Gingelly oil - 2 tbsp +2 tsp
Mustard seeds -1/2 tsp
Turmeric powder -1/4 tsp

To Saute and Grind
Coriander Seeds -1/4 cup
Dry Red chillies - 5
Peppercorns -2 tsp
Compound Asafoetida - a small size

Method

*First Saute the igredients given under "To saute and grind " in 2 tsp oil.Once cooled down ground to a very fine paste

*Soak the tamarind and extract the pulp.

 *Mix the pase in tamarind pulp with salt and turmeric powder.

 *Heat 2 tbsp oil in a vessel temper with mustard seeds,once it popped pour the tamarind water and boil it well.

 *Once the kuzhambu boiled well starten to thick and oil floats on top then switch off the flame.

MY NOTES

*Use old tamaraind thats pazhampuli for this kuzhambu,gives a better taste.

*It stays good  upto a week at room temperature.