Milagu Kozhambu- Pathiya Samayal| BM #13

Milagu Kozhambu, where 'Milagu' is called 'Pepper' in English. This Kozhambu helps a lot in digestion of food after delivery of  a child.It is good for anyone at home. I make this pretty often. I learnt it from my aunt.Even my mother and mother-in-law make it the same way.

I am sending this entry to Srivalli's Blogging Marathon 13

Here goes the recipe,

To Grind
2 tea spoons Channa Dhal
2 tea spoons Dhania (Coriander seeds)
1 tea spoon Urad dhal
2 tea spoon Black pepper
1 Red Chiili (You can avoid this if it is just after delivery)
1 tea spoon Asafeotida
2-3 Sprigs of Curry leaves
1 tea spoon oil
For the Kozhambu(Gravy)
2 cups water
1 tea spoon Tamarind paste
salt to taste
1 tea spoon Turmeric powder
To Tempering
1 tea spoon Mustard seeds
1 tea spoon Methi seeds
2-3 Curry leaves
2 tea spoon Sesame oil

Method
In a small frying pan, add a tea spoon of oil and fry for a minute the items to grind from the above ingredients and grind to a smooth powder.
In a vessel pour a little oil and add the items to temper and once the mustard seeds start to splutter.
Pour 2 cups of water,tamarind paste,turmeric powder,asafeotida,salt and allow it to boil till the raw smell of the tamarind goes away. (May be for 10-15 minutes)
Once boiled well, add the ground powder and boil for atleast 5 minutes.
The gravy will start to thicken and once it is thick. Milagu Kozhambu is ready to serve.

The way to eat this.
In a plate, add the required amount of rice, add 1-2 tea spoons of Ghee and a little of this gravy (Kozhambu). Mix well and eat. This will taste really yummy.


Note:
The shelf life for this Kozhambu (Gravy) is pretty long. At-least 1-2 weeks.
This can be taken atleast 2 times a week after delivery of a child. 
This is good for digestion. 


This also goes to "Taste of perl City" Healthy Morsels-pregnancy event

South Indian

15

Mixed Vegetable Sambar|BM#7

Today is the second week of Blogging Marathon 7 hosted by Srivalli. I have chosen the theme "Cooking from cook books". My entry for the first day is Mixed Vegetable sambar (Udipi style) from Mallika Badrinath's cook book.
I just made some minor changes from her recpe of choosing vegetables. I chose vegetables whichever were availaible at home for me. This tasted really nice and little bit different taste comparing Tamil Nadu's sambar.
Recipe Source: Mallika Badrinath's Classic Lunch Recipes
Ingredients
cooked Toor dhal 1/2 cup
Onions/carrots/beans 1 cup
Tomatoes 1
Tamarind extract 1/4 cup
1 tea spoon Turmeric powder
Jaggery 1 tsp spoon
To Grind to a paste:
1 tbl spoon channa dhal
1 tbl spoon coriander seeds
Red Chillies 4-5
2 tsp poppy seeds (Khus Khus)
1 small piece cinnamon
Fenugreek seeds 1/4 tsp
2-3 cloves
2 tea spoon grated coconut
To Temper:
1 tea spoon Mustard seeds
Curry leaves
salt to taste
1 tea spoon oil

Method:
Cook dhal and keep aside.
In a small pan add a drop of oil,coriander seeds,red chillies,channa dhal,fenugreek seeds,poppy seeds,cinnamon and cloves and fry for a minute.
Grind to smooth paste with coconut and chopped tomatoes.
In a pressre cooker, add the one tea spoon oil,mustard seeds and curry leaves. Allow them to splutter.
Add the vegetables and fry for a minute.
Pour the diluted tamarind and cook till the vegetables become tender.
Mix the ground paste,cooked dhal,salt and jaggery and cook till the gravy comes to desired consistency.

This sambar was a super duper hit in our house.

Check out other blogging marathoners here.

Sambar

10

Manathankaalikai Vathal Kozhambu

We wanted to eat something really light and make something quick. So thought of making vathal kozhambu.Recipe follows,
Ingredients
1 -2 table spoon Manathankaalikai
1 tsp Channa dhal
1 tsp Mustard seeds
1 table spoon Sambar powder
2 tsp spoon tamarind paste
1 tsp turmeric powder
Asafoetida to taste
salt to taste
1 tbl spoon sesame oil
2 tsp Rice flour to thicken the liquid

Method
In a vessel add sesame oil, mustard seeds and channa dhal and allow to splutter.
Add the manathakaalikai and fry for a minute.
Add sambar powder, turmeric powder and around 2 cups water
Add the tamarind paste,salt and allow it to boil till the raw smell goes away.
Once the raw smell goes away, mix the rice flour with some water and make it a paste.
Add the paste to the Kozhambu and mix well till it thickens.
Serve hot with Rice and Ghee.

South Indian

2

Tamizh Puthaandu feast- Day 4

Ellorkum en iniya Tamizh puthaandu Nal vaazhthukal.
Today being new year it is grand feast in our house. Among the lot of dishes made today, i thought i can share couple of dishes which were made within 30 minutes for BM #4 by Srivalli.
Dishes made within 30 minutes are:
Mullangi sambar
Cucumber pachadi
Cabbage poriyal
Carrot and badam payasam
along with this we made vadai and sweet manga pachadi but will not be considered within 30 minutes. I will share those recipes as well in another post. Since my mom is here and sweet maanga pachadi is one of her famous dish. She made that today. It tasted really awesome. I will share her recipe too in another post.

Here goes the recipe for Mullangi Sambar
Ingredients
Cooking time: 15 minutes
1 cup Toor dhal
1/2 Radish (Mullangi)
1 tea spoon grated coconut
1 table spoon Sambar powder
1/2 tea spoon turmeric powder
pinch of Asafoetida
2 tea spoon tamarind paste
1 tea spoon Mustard seeds
1 tea spoon sesame oil
salt to taste

Method:
In a pressure cooker add the toor dhal, turmeric powder and little water. Allow it to cook up to 2 whistles. Once the dhal is cooked, transfer it into a bowl and keep it aside.
In a pressure cooker again, add the Radish,tamarind water,salt, asafoetida, sambar powder and allow it to cook up to one whistle. Once the pressure releases mix the cooked dhal and coconut.
Allow it to boil for 2-3 minutes.
In a small pan add oil, mustard seeds and allow it to splutter. Mix well with the sambar.
Serve hot with Rice and ghee.
Cook rice side by side to serve along with the sambar.

I prepared the cucumber pachadi side by side while cooking the sambar.
Cucumber Pachadi
preparation time: 5 minutes
1 cucumber
2-3 table spoon of curd/Butter milk
1 tea spoon mustard seeds
1/2 tea spoon oil
salt to taste
Cut or grate the cucumber. Mix the curd and salt along with the cucumber.
In a pan add oil and mustard seeds and allow it to splutter.
Mix the mustard seeds with the cucumber.

Cabbage Poriyal
preparation time: 3-4 minutes
Cooking time: 10 minutes

1 whole Green cabbage
2-3 Green chillies
1 tea spoon turmeric powder
1 tea spoon mustard seeds
1 tea spoon urad dhal
1 tea spoon oil
salt to taste
In a pan add the oil, mustard seeds and urad dhal and allow it to splutter
Add the cut cabbage, green chillies, turmeric powder and salt.
Keep stirring occasionally and allow it cook for 10 minutes and serve hot with rice and sambar.


Carrot/Almonds Payasam
preparation time: 10 minutes

1 carrot
1/2 cup Almonds (badam)
10 tea spoon sugar
2 cups Milk
In a pressure cooker add the cut carrot, almonds and 1 cup of milk.
Allow it cook up to one whistle.
Once the pressure releases grind into a smooth paste and add the remaining 1 cup of milk and sugar and boil for 2-3 minutes until the sugar dissolves.
Serve hot or cold.

All this was possible to make within 30 minutes only because of having 4 burners and two pressure cooker. There were more dishes we made for the festival. But it is not considered to make it within 30 minutes.

Happy Tamil New years day again. and enjoy!!
Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P
Seven Days of Indian Bread: Monika
Seven Days of Cakes: Bhagyashri
30 Minutes Meals: Archana
Seven days of Condiment: Kamalika, Srivalli

Sweet

5