Aval /Poha Paruppu Usili

Aval Paruppu Usili is one of the interesting dishes of Tamil Brahmin Cuisine.It contains no onions or garlic.

The first step is to make Usili made of grounded and steamed toor Dal.Then poha should be mixed with the usili/dal mixture

Ive blogged about Beans paruppu usili long back.The procedure is the same except we have to substitute Poha for Beans.

Ingredients :

Extra Thick Poha/Aval - 1 cup

Mustard seeds - 1tsp

Curry leaves - a few sprigs

Sesame oil - 2tbsp

Salt to taste;

For the usili/Dal mixture:

Toor dal - 1/2 cup

Dry red chillies - 4

Salt to taste

Asafoetida - a pinch

Procedure:

Wash Poha several times.Drain the water completely.Let it stand for 20 minutes.

Make the usili as mentioned here

In a pan mix the poha and usili together and set on low flame.Adjust the salt and cook till raw smell of Poha goes off.

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Upma Kozhakattai/Steamed Rice dumplings

Upma Kozhakkatai is another traditional Tamil Brahmin Recipe.It can be had  for breakfast or dinner.The best thing about this recipe is, it consumes very less oil and it is steamed.
Brinjal Gothsu is usually served as a side dish.

Ingredients for Upma Kozhakkatai:


Broken Raw rice - 1 cup

Grated coconut - 1/4 cup

Channa dal - 2tsp

Split Urad dal - 1 tsp

Dry red chillies - 3

Mustard seeds - 1 tsp

Asafoetida - a pinch

Curry leaves - a sprig

Water - 2 cups

Oil - 2tbsp

Method:

Heat oil in a pan.When it is hot add the mustard seeds.When they splutter add the channa dal,urad dal and asafoetida.When the dal is brown add the broken red chillies and curry leaves.
Add 2 cups of water and required amount of salt.
When the water starts boiling,add the broken raw rice.Keep on stirring on low flame till it becomes like a mass.Turn off the heat.
Spread it on a plate and allow it to cool.
Then make small oblong shaped balls.Arrange them on a greased idli plate and steam them for 15 minutes.
Kozhakkattais are ready.

Ingredients for Simple Brinjal Gothsu:

There are soo many recipes for Brinjal Gothsu.Here Iam giving a very simple,easy to make shortcut Gothsu.

Eggplant/Brinjal - 5(Tomatoes can also be substituted for Brinjal.In that case reduce the quantity of tamarind by half)

Onion - 1 Big

Green chillies - 2

Tamarind - size of a marble

Mustard seeds - 1 tsp

Jeera - 1 tsp

Split urad dal - 1tsp

Turmeric powder - 1/4 tsp

Curry leaves - a sprig

Oil - 3 tbsp

Method:

Chop brinjal into small cubes.Soak the tamarind in water and extract a cup.

Heat oil in a pan.When it is hot add the mustard seeds.When they splutter add the jeera and urad dal.

When they are slightly brown,add finely chopped onions and curry leaves.Then add turmeric powder.When the onions are translucent,add the chopped eggplant.Saute till the eggplant is  cooked and becomes little bit mushy.

Add the required amount of salt.Then add the tamarind extract and allow them to boil for about 5 minutes.

Serve with Kozhakkatais.

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Beans Paruppu Usili/Beans with cooked toor dal

Paruppu Usili can be made with vegetables like beans,cauliflower,clusterbeans,cabbage ,my favourite being the one made with vazhaipoo/plaintain flower.

Ingredients:

Chopped beans - 2 cups

Microwave them for about 8 minutes until they are tender.Keep them aside.

For the dal mixture:

Toor dal - 1/2 cup

Dry red chillies - 4

Salt to taste

Asafoetida - a pinch

Other ingredients:

Mustard seeds - 2 tsp

Gingelly oil - 4tbsp

Curry leaves - a sprig

Method:

Soak the toor dal in water for 30 minutes.Then drain the dal and place it in a colander for about 30 minutes.
Then coarsely grind the toor dal with red chillies,asafoetida and required amount of salt.While grinding,no water should be added.
In a greased idli plate,spread the dal mixture and steam for about 10 minutes.


Allow them to cool completely.Then crumble them with your palm.You can also blend them in a mixie.

In a pan, heat the gingelly oil.when it is hot add the mustard seeds.When they splutter add the crumbled dal and curry leaves.
Saute for 2 minutes till the Dal sizzles.Add the boiled beans and saute for about 3 minutes till the beans mix well with the dal mixture.


The best combination for paruppu usili is morkozhambu or vathakuzhambu.



Iam sending this to MLLA - 12th Helping event hosted by Annarasa for the month of June.




This event was actually started by Susan of "The Well Seasoned Cook"

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Vazhakkai Podimas/Plantain Podimas

This is my Dh's favourite dish.

When it comes to choices in cuisine,his priority is always the traditional Tamil food.

He is the one who made this dish and my job was the toughest->clicking the picture and ofcourse eating!!!!!

It was yummy!!!!!He found this recipe in an old tamil brahmin recipe book.

Ingredients:

Plantains/Vazhakkai - 4

Chopped Ginger - 1 tsp

Juice of half a lemon

Urad Dal - 1 tsp

Grated coconut -1/4 cup

Green chillies -3

Mustardseeds -1tsp

Turmeric powder -1/4 tsp

Salt to taste

A sprig of curry leaves

Oil- 2Tbsp

Method:

Trim the ends of the plantain and chop it into 3 pieces.

Immerse the plantains in a pan of water and boil them for a few minutes.To this water add little bit of turmeric powder and salt.

Cook till the plantains are just soft.

Peel the skin and crumble them.

In a kadai,heat 3 tbsp of oil.Add mustard seeds.When they splutter add urad dal.
When the urad dhal turns brown add the ginger,curry leaves and chillies.

Then add the grated coconut and the crumbled plantain.

Saute for some time.Check for salt.

Finally add juice of half of a lemon. Turn off the heat.

This is a good accompaniment for rice mixed with Rasam.

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Milagu Kuzhambu/Pepper Gravy

I prepare this milagu kuzhambu once in a week(mostly on Saturdays) because pepper is believed to have medicinal value.It prevents gas formation and aids digestion.



So,after a week full of stuffing the stomach with all kinds of food,this is definitely a welcome change.





Ingredients





Milagu/Black pepper corns - 1 Tbsp



Jeera/Cumin seeds - 1/2 tsp



Toor dal - 1 tsp


Channa dal - 1 tsp



Coriander seeds - 1 tsp



Dry red chillies - 2



Mustard seeds - 1 tsp



Tamarind - size of a lemon



Salt to taste



Oil - 2Tbsp





Method:



Soak tamarind in warm water.



In a pan heat 1 tbsp of oil.Add the toor dal,channa dal,asafoetida,chillies,pepper corn and dhaniya and roast till they become slightly brown.



Grind them to a powder.



Extract 2 cups of tamarind water.



In a pan add the tamarind extract.Add salt and turmeric powder to this.



Then add the ground spice powder.Heat the pan and stir in regular intervals.Once its starts boiling,simmer the stove.



Once the kuzhambu reaches a thick consistency switch off the stove.



For tempering heat 1 tsp of oil and add the mustard seeds.When they splutter add the curry leaves.


Add the tempered ingredients to the kuzhambu.



Serve with rice in which a tsp of ghee is added.

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Puli pongal

This is a traditional Tamilnadu recipe."Puli" means tamarind in Tamil.The main ingredients are broken raw rice and tamarind.Unlike the usual pongal this dish will not be so mushy.

Here is the recipe

Ingredients:

2 cups - broken raw rice

small lemon size - tamarind(soaked in water)

1 tsp - mustard seeds

1 tsp - Channa dal

5 - dry red chillies

You can reduce the number of chillies according to your spice level.

1/4 tsp - asafoetida powder

1/2 tsp - turmeric powder

1/4 cup - gingelly/sesame oil

Don't substitute with any other oil because sesame oil adds a unique flavour to this dish.

a sprig of curry leaves

salt to taste

Method:

Puli pongal can be made either in a kadai or pressure cooker.I prefer to use a pressure cooker /pressure pan because it is a lot more easier.

Before you actually start making the dish,keep the tamarind juice ready measured up.For every cup of broken rice add 2 1/4 cups of tamarind juice.

Heat oil in a pressure pan.Add the mustard seeds.When it splutters add the channa dal.When the channa dal is lightly brown, add turmeric powder,asafoetida,dry red chillies and curry leaves.

Then add the tamarind juice.When it begins to boil,add the broken rice and the required amount of salt.

Close the lid of the pressure pan.Cook for 2 whistles.

After opening the pressure pan just mix everything together.

Serve with cut raw onions.

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