Gothumai Rava Kesari

It is just like ravai Kesari but with Gothumai.

Ingredients

• Gothumai Rava - 2 cups
• Sugar - 1.5 cup
• Ghee - 5 tbsp
• Pistachios - chopped 2 tbsp
• Cardamom a pinch

How to Make Gothumai Rava Kesari?

Heat a dry pan and add Rava to it. Roast until you feel the rava aroma coming from the pan.

Then put the rava in a pan and allow it to cool. To the same pan add some ghee, then add pista and roast it.

Now add some water to the pan and allow it to boil.

When the water starts to boil, add the roasted ravai to it little by little and keep stirring.

Then add sugar.

To avoid lumps keep stirring till you get the consistency.

End up with little more ghee and garnish with pista.

Serve it hot.

Lemon Rice - Elumichai Sadham

Elumichai Sadham is a simple traditional South Indian Recipe to make which is full of flavor and it is also healthy.

Ingredients needed to make Elumichia Sadham (Lemon Rice)

• Rice – 1 ½ cup
• Peanuts – ½ cup
• Lemon Juice – 3 to 4 tbsp
• Mustard seeds – ½ tsp
  Urad Dal – 1 tsp
• Bengal Gram – 1 tbsp
• Ginger – 1 tbsp (chopped)
• Green chilies – 2 slit
• Turmeric powder – ½ tsp
• Curry leaves – 10
• Salt to taste
• Oil

How to make lemon rice? (elumichai sadham cooking method)

Soak 1 ½ cup of rice in water for half an hour. Cook the rice with enough salt (each grain should be separate and not sticky).

In a pan add little oil and roast the peanuts and keep them aside.

Then heat 1 tbsp of oil in a pan and add mustard seeds and let them splutter. Then add Urad Dal, Bengal Gram, chopped ginger, and green chilies fry till the added dal turns brown (it may take 2 minutes) on medium heat. Then add turmeric powder and curry leaves and cook for 15 seconds.

Then add lemon juice to the mixture allow it to boil. Once it starts boiling remove from flame and add cooked rice to the lemon mixture. Also add the roasted peanuts to the mixture and combine well.

Adjust salt and lemon juice as per your need.

This is one of the simplest as well as light dishes in South India. This recipe is suitable for long journey as well as picnics as they make the work of the house wife easier. This is also a healthy lunch box recipe because of the nutritive value of ginger and turmeric.

How To Make Kothamalli Chutney – Raw Coriander Chutney?

Ingredients Needed for Coriander Chutney (Kothamalli Thovayal )

• Fresh Coriander Leaves – 2 big bunches (washed and chopped)
• Green Chilies – 4 to 5 (chopped length wise)
• Tamarind Paste – 2 tbsp
• Salt to taste

How to make Kothamalli Thogayal – green chutney – spicy coriander chutney?

Just grind well all the above ingredients.

Serving Tips

Dishes that can be served with kothamalli thogayal are idli, dosa, vadai, rice and sandwich too.

This recipe is easy to make and just take few minutes to prepare. In case of any unexpected guest for dinner or breakfast you can prepare this healthy and easy recipe and serve with idli and dosa.

South Indian Coriander Chutney - Kothamalli Chutney - Kothamalli Thogayal

Ingredients Needed for Coriander Chutney (Kothamalli Thovayal )

• Fresh Coriander Leaves – 2 big bunches (washed and chopped)
• Green Chilies – 2 (chopped length wise)
• Red Chilies – 2
• Chana dal – 1 tbsp
• Urad dal – 1 tbsp
• Cumin Seeds – ¼ tsp
• Tamarind Paste – 1 ½ tbsp
• Mustard Seeds – 1 tsp
• Few Curry Leaves
• Salt to taste
• Oil

How to make Kothamalli Thogayal – green chutney – spicy coriander chutney?

Heat 1 tbsp of oil in a pan. Add cumin seeds, let them splutter. Add dry red chilies, urad dal, channa dal and fry till brown color (approx. 3 minutes on medium heat).

Remove the mixture from pan and keep it aside.

Then to the same oil add the coriander leaves and green chills and fry for 3-4 minutes on medium heat.

Remove from heat and allow it cool.

Add the fried dals mixture, coriander leaves, green chilies, tamarind and salt in a grinder and grind well to till they become a coarse paste.

Serving Tips

Dishes that can be served with kothamalli thogayal are idli, dosa, vadai, rice and sandwich too.

I love this chutney as my mom prepares this one with my favorite vegetable biryani. Eating spicy veg. biryani with healthy kothamalli thovayal is yummy.

Spicy Coriander chutney or kothamalli thogayal is also very healthy as it is prepared with all Indian natural herbs which all are good for health.

Try this yummy recipe and share your experience!

How to Make Ragi Pakoda Recipe

Ingredients:

• Ragi Flour – 1 cup
• Onion – 1 cup (Chopped)
• Green Chilies – 5 (chopped)
• Few Curry leaves
• Salt as per requirement
• Oil to fry

Ragi Pakoda Saiyum Murai:

Mix ragi flour, chopped onions, green chillies, curry leaves, salt & water in a bowl together to obtain a solid state mixture. This mixture should not be too much solid but it should be little less drier than the chapathi or poori batter.

Heat oil in a pan

Drop the small portions of ragi mixture to oil and deep fry it (till it become crispy). Repeat the procedure for the remaining mixture

Now serve the hot Ragi Pakoda

Chukku Kappi - Karupatti Kappi - Dry Ginger Coffee

Ingredients:

For Chukku Powder:

• Dry Ginger Powder / Chukku Podi- 1/2 cup
  
• Coriander Seeds / Malli - 2 tblspn
• Cumin Seeds / Jeerakam - 1 tsp
• Peppercorns - 1 tsp
• Panakarkandu / Rock Candy - 3 tblspn (Optional)

For One Serving Coffee:

• Water - 1 cup
• Chukku powder - 1 tsp
• Karupatti / Palm Jaggery - 1 tblspn or to taste

How to prepare Chukku Coffee? (Chukku Kappi saiyum murai)

Take all the ingredients given in the list of chukku podi in a blender. Make this into a fine powder. Store this in a air tight container.

Now make the kapi, take water in a sauce pan. Add chukku podi and karuppati in it. Mix well.

Simmer this for 2 to 3 mins.

Now strain this and discard the solids.

Pour into a glass. Serve hot.

How to prepare Kara Kuzhi Paniyaram

Kara Paniyaram Ingredients

• Idly Rice – 1 cup
• Urad Dal – ¼ cup
• Fengreek Seeds – 1 table spoon
• Onion – 1 (chopped)
• Red Chilies – 5 (Chopped)
• Cumin seeds (Jeera) – 1 table spoon
• Salt as per requirement
• Curry leaves - 1 string
• Few coriander leaves

Kara Kuzhi Paniyaram Saiyum Murai:

Kuli Pniyara Batter (Flour/Mavu)

Place urad dal and fenugreek in a cup and soak them in the water for about 4 to 5 hours

Similarly soak rice separately in the water for the same duration

After the due time, filter the water and grind the rice to make a smooth rice paste

Similarly grind the urad dal and fenugreek to make a smooth paste

After grinding, mix both the pastes together with required amount of salt

Keep them aside for 10 to 12 hours. The batter will be raised twice the quantity, so make sure the container has enough space.

Paniyaram Saiyum Murai:

Heat oil in a pan add chopped onion, red chillies, curry leaves

Fry it for 2 minutes with low flame

Add this mixture with batter. Add chopped corinader leaves, cumin seeds. Mix them well

Heat the paniyaram pan and apply half teaspoon of oil in each kuzhi (hole). Fill in the batter into each hole and add oil in drops into the sides of each kuzhi (hole).

Turn when the sides turn golden brown

Now the hot kara paniyaram is ready to serve with Coconut chutney or Onion Chutney.

Pasi Payaru Masiyal (Mashed Green Gram Gravy)

Ingredients:

• Pasi Payaru – ½ cup
• Sambar oinion – 10 (chopped)
• Garlic – 3 cloves
• Cumin Seeds – 1 tsp
• Coriander Seeds – 1 tsp
• Green Chilies – 3 (chopped lengthwise)
• Mustard Seeds – ¼ tsp
• Oil
• Curry Leaves
• Turmeric powder
• Salt as per requirement

Pasi Payaru Masiyal Saiyum Murai (How to make Pasi Payaru Masiyal)

Pressure cook the whole green gram with garlic, a pinch of turmeric powder (with 2 cups of water) for 5-6 whistles (the lentil should be cooked well)

After the full release of the vapor, drain half amount of water (You can use this water to prepare Rasam)

Meanwhile, crush cumin seeds and coriander seeds coarsely

In a aluminum vessel heat 3 table spoon of oil, add mustard seeds when it pops up add chopped onion, curry leaves, green chillies and fry it for some time and add crushed cumin + coriander seeds. Fry it for a minute in a medium flame

Add the cooked green gram and required amount of salt

Cook it for 5-10 minutes. Remove from stove

Now smash the mixture into coarse paste using egg beater.(normally wooden hand mixer is used in villages to crush the horse gram)

Now Pasi Payaru Masial is ready to serve!!!

Vendhaya Sadham/Rice - Fenugreek Rice – Paati Samayal

Ingredients:

• Rice – 1 cup
• Fenugreek Seeds – 3 tsp
• Sambar Onion – 15 (remove the skin and keep it in full size)
• Tomato – 1 (chopped)
• Garlic – 4
• Chili Powder – 1 tsp
• Red Chilly – 2 nos
• Mustard Seeds – ¼ tsp
• Turmeric Poweder – ¼ tsp
• Cumin Seeds – 1tsp
• Water – 3 cups
• Curry leaves
• Oil
• Salt as per the requirement

For Grinding:

• Coconut – ¼ (medium sized) grated
• Cardamom - 1 nos
• Clove - 2 nos
• Cinnamon stick - 4 (small)
• Caraway (sommbu) - 1/4 tsp

How to make Vendhaya Sadham (Rice)?

Wash 1 Cup of rice in water. Now soak rice for 10 mins and filter the water and keep them aside

Meanwhile, in a small pan fry cardamom, clove, cinnamon stick and caraway in low flame (The raw smell should be disappear)

Add this to grated coconut, and grind this as a smooth paste

Crush cumin seeds and garlic together

In a pressure cooker fry fenugreek in 5 tsp of oil in medium flame. Then add mustard seeds, when it pops up, add onion, curry leaves, red chillies and fry them for 1 minute, then add chopped tomato and again fry it for 1 minute.

Add grated coconut mix with 3 cups of water, turmeric power, crushed cumin seed + garlic mixture, chili powder, salt

Now add the rice. Close the cooker and wait till it whistles 3

After the full release of the vapor, open it up and add 1 teaspoon ghee if necessary

Now the Venthaya Sadham is Ready!!!

Serving Tips:

It can be served with ghee and curd. And it goes well with pickles, coconut chutney and raitha
(thayir pachadi)