MOONG DAL CHUTNEY POWDER

When you are bored of eating the same stuff for a long time, a change is always better.  Here is a chutney powder with moongdal instead of the thogayal form.  

As I was having only a quarter cup  of moongdal left in the bottle, and want something spicy along with the dal rice, I tried this chutney powder and was liked by me colleagues too for lunch.

It is a simple preparation within a short span of time provided you have the items with you.  

Let us look at the recipe now:

BER CHUTNEY

Ber or Bhor it is known as is a sweet and sour fruit which is available in Indian market during the period November to March. 

It brings back the childhood memory as we used to go to pluck this near the Krishnan temple at Pallanchathanur where my  grandfather used to stay.  During vacation,  we used to go there and our time pass is this among other mischievous activities. It is a nutrient fruit with antioxidant properties and stimulates your immune system.  It is also rich in Vitamin C, B vitamins, calcium, iron, and phosphorous. These nutrients will keep your skin healthy, and your scalp and hair in good  condition. 

Traditionally in India, the fruit is dried in the sun and the hard nuts are removed. Then, it is pounded with tamarind, red chillies, salt and jaggery.  In some parts of the Indian state of Tamil Nadu, fresh whole ripe fruit is crushed with the above ingredients and dried under the sun to make cakes called ilanthai vadai or regi vadiyalu ) (Telugu).  This vadai I happened to taste when I went to Marudamalai in Coimbatore.  I was fascinated with the shape and colour of this and the fact that never tasted before, I purchased it for tasting.  I really liked it.

Various shapes and colours of ber is available in the market now.  I happened to see the green big ones looks like green tomato and tastes bit like a green  apple.  I purchased the same and cut it for tasting.  I felt the mild sweetness in it and thought of biting a green apple.  I made chutney, subzi and molagootal/kootu out of this and was excellent though you will not be able to identify the taste separately as you will feel that you have made it with the chow chow.  

Let us look at the recipe now and giving below a little brief about the fruit:

FRESH TURMERIC PICKLE

Fresh turmeric is available in winter.  The season is now on and you will get plenty of fresh turmeric now.  

Pickles are my weakness and I always try with any ingredients I feel it is right for the pickle.  I had made the pickle several times but somehow, the same was not posted.  Now it is available, everyone can enjoy this pickle.

Turmeric has got many medicinal properties and helps in curing various diseases.  One must introduce this ingredients whenever it is available in their menu. 

The turmeric pickle can be made with or without spice.  Here I am sharing with you with the spice and oil.  This pickle can be used instantly since we are finely chopping the same and the hot oil will make it bit softer to eat it instantly.


chutney

Let us look at the recipe now:

INSTANT CARROT PICKLE

Spicy pickle is always a part of Indian cuisine.  Basically, every Indian household have this in the store room viz. mango pickle, lime pickle, mix pickle, vegetable pickle, vadu mangai etc.  

If you have a visitor and wants to serve pickle along with the dish you made and do not have any pickle at home (never happens in Indian household), then you can make any kind of pickle immediately provided you have the vegetables at home viz. carrot, cucumber, tomato, onion etc.

Here I tried the carrot pickle which can be made within 10 minutes time.   Let us look at the recipe now:

instant carrot pickle  on you tube'

VEGETABLE PICKLE WITH SPICE

Another variety of vegetable pickle which I made recently stayed for 15 days without refrigerating.  I loved this vegetable pickle along with dal rice specially.

Sometimes, these variety of pickles are really good  to make.

As I always experiment the new variety of recipes and if it is okayed by all our family members, then only I post the same on the blog.   This pickle was really a hit at home and loved by the neighbours too

Let us look at the recipe now:

VEGETABLE PICKLE WITH OUT OIL AND SPICE

I am a big fan of pickle and love to eat with anything and everything.  I happened to eat the vegetable pickle in a friend's place, I thought will try it.  I added whatever was available at home and made it but was really tasty and enjoyed.  

Unlike other pickles we make for storing for years together, this has got very less shelf  like and have to consume it within a week's time.

Let us look at the recipe now:

RADISH PICKLE ( NO OIL NO SPICE PICKLE)

Radish also known as Mullangi in Tamil, Muli in Hindi and Mula in Marathi.  This vegetable has got lot of health benefits and is used in salads or pickles or making subzi.  The greens of this vegetable is also used for making dry subzi or gravy.

Recently I visited a friend of my husband and his mother had made this simple pickle which I could not resist asking for more of it.  It was a very simple pickle and yet tasty without oil and any spice.  Normally, when you make pickle, you end up adding lots of spices and oil to preserve them.  But this pickle is different from all those pickles which we make for keeping it years together.  This has got a very less shelf like and always better to make fresh and consume.

Let us look at the recipe now:

KAFIR LIME LEAVES MILAGAI PODI

We make veppilakkati with the narathanga elai.  I had plucked some leaves to prepare the veppilakkati but somehow I could not make it.   The leaves were left like that and dried up.  So thought of making milagai podi with it and turned out to be awesome for the idli, dosa.

I do not know whether anyone has tried this recipe.  I always look for a unique recipes with the ingredients available, I thought let me try with it and the end result is yummy.

Hope you will also make use of the same.  The leaves have to be dried up.  I had left it in a plate as it is and got dried up.  If you keep it for a week, it is enough to go ahead with the milagai podi recipe.

We use the leaves for making chaas, that is sambaram.  you have to crush the leaves with rock salt in your hand and then put in the butter milk and keep for sometime.  the flavour  in it is really appetising.  this leaf is part of Thai cuisine.

video on you tube:

Let us look at the recipe now:

 kafir lime  leaves in cullinary use link here

TOMATO CHUTNEY

I have posted a recipe of tomato onion  chutney but this chutney is different from the one already posted.  This chutney can be served as a side dish for chapati, phulka etc.  

One of my colleague had brought this for lunch as we all sit together and share our dishes in the afternoon.  She said tomato chutney gya (means take tomato chutney) I wondered it was not looking like the chutney we make but was like a side dish. When asked for recipe she explained to me but was a simple recipe and easy one to make at home with tomato and onion and some crunchy peanuts and a lovely dish too.

Let us look at the recipe now:


related posts: carrot onion tomato chutney, cherry and tomato chutney

NELLIKKA PULI INJI/AMLA PULI INJI/GOOSEBERRY PULI INJI

South Indian’s specially from Kerala are familiar with the Pulikkachal or Inji puli which is served for feast at the end of the banana leaf on the left side along with other pickles.  It is basically a sweet and spicy sauce made out of old tamarind which gives a black brownish colour to the inji puli.

I love this along with curd rice, molagootal rice etc.  Coming to the recipe, when I bought the Nellikka ie. Amla or Avla or gooseberry it is known as and was preparing for pickle.  Suddenly, it flashed through my mind the idea of making inji puli or puli inji with this nellikka and tried this.  I really loved this along with the curd rice and the palak molagootal rice.

Let us look at the recipe now:

PAPAYA CHUTNEY

When I say papaya chutney, it is not the  normal chutney which we serve along with dosa, idli etc.  It is mixed with the dhokla crumble  and served along with the Fafda and  Jalebi.

Though it is named as chutney, it can be served as a side dish also minus the dhokla crumble.  I love to eat as it is without fafda and jalebi too as it is quite tasty.  I happened to eat this in one of our birthday party organized in the office long years ago.  When I started my blog, I wanted to post this recipe but some how I did not get the opportunity to share this.

Last week when I went to the market, I saw fresh raw papaya and decided to buy the same with the intention of making this chutney and the recipe is here 

MANGO CHUTNEY

The season of Mango is on and varieties of pickles and chutneys are made with mango.  I prepared a simple chutney without coconut  to have it with only plain rice and ghee.

I am not giving you  much explanation about this chutney as you will be waiting to taste this after reading the recipe.

Let us look at the recipe now:

MIX DAL KALATHU PODI

I have posted today Kollu Kalathu podi, Flaxseed Kalathu Podi, Kalathu podi or Parippu podi it is known as which is a dry dal spice powder served along with rice.  Since you all must have got the idea of the kalathu podi after reading the same, I am not explaining here much about it as it is really awesome powder which I love to eat with idli and dosa too.

I had some  kariveppila podi and all the above podis.  I mixed everything together and prepared rice to have with it.  It was really yummy.

Kollu kalathu podi and flaxseed kalathu podi, pairppu podi or kalathupodi

Let us look at the recipe now:

KALATHU PODI

Kalathu podi is made out of various dals, a dry powder to be served along with hot plain steaming rice and gingelly oil.  We used to have this along with fried papad, vadam, karuvadam etc.  It is also known as Parippu podi.

This is a speciality of Palakkad Tamil Brahmins.  When you ran out of any vegetables at home or bored of making anything, simple plain rice along with this powder and ghee or gingelly oil is sufficient enough to fill the stomach.

It can be prepared with multiple dals or with a single dal.  Here I have chosen the Chana dal.  I have prepared today the Kollu kalathu podi and flaxseed kalathu podi.

Let us look at the recipe now:

FLAXSEED KALATHU PODI

Today, with the help of my aunty Chembagarm, I prepared the Kollu Kalathu podi.  Similarly, I tried the same with the flaxseed and it was awesome.  other flax seed recipes:

1)  Flaxseed thogayal  2)  pumpkin flaxseed gun powder  3) flaxseed kajur ladoo  4)  Instant flaxseed dosa

Kalthu podi is a dry powder which can be stored for a month if you keep in a airtight container carefully.  If you are bored of preparing any curries with the rice, do not worry, you can use this and will love it.

This is a Palakkad recipe (my mom from Palakkad).  Normally, various dals are used to make this powder but we can choose any one of the item too.

Since flaxseed has got many health benefits, I thought of trying the same with it.

Let us look at the recipe now:

KOLLU KALATHU PODI

Kollu  (Tamil) means horsegram.  It is also known as Muthira in Malayalam, Kulith or Kulthi in Hindi.  This can be used as sprouts, or as it is after soaking in water overnight.  We can make rasam, thogayal, puzhukku,  etc. out of it.

It is good for health.  In South India various dals are mixed, powdered with red chilli and pepper.  This powder is put in plain rice with little seasame oil and consumed a morsel or two my mother used to give us.  Afterwards, we used to have our regular food.  This is quite tasty.  I have posted :  horse-gram-curry-muthira-curry-kulith.html,  rasam, sharbat.

This morning I was talking to my mother aunty, Mrs. Chembagam, she always encourage me to post various old recipes and also used to share with me, she reminded me about the kollu kalathu podi.  Though my mother used to make this, I forgot about it and my aunty happily shared the recipe. 

Horsegram is or kulith or muthira it is called, is  rich in B-complex vitamins,  proteine and  highly nutritious.  

It is  commonly prescribed in ayurvedic medicine for conditions like difficult breathing, cough, gastric problems, ulcers, worm infections and excessive perspiration. Some alternative medicine experts even consider horse gram as a good remedy to control joints pain. It can be also used as a natural health tonic.    It tones up the digestive system and prevents acidity and flatulence.  

People suffering from spleen enlargement, colic and weak liver can also benefit from this plants medicinal properties. People with kidney stones, hypertension, gall stones also benefit from its intake.  

Similarly, I prepared  Flaxseed kalathu podi today.

Let us look at the recipe now:

CURRY LEAVES POWDER

Curry leaves have got several medicinal properties and helps in curing stomach related ailments, grow hair etc.  I have posted few curry leaves recipes and the links are here:


I have already posted curry patta idli,  curry patta idli fry, curry patta rice,  curry leaves kuzhambu, curry leaves kuzhambu rice,  curry patta gun powder,  curry leaves mor kuzhambu,   curry leaves adai,  curry leaves dhokla etc. 

I am very fond of this powder along with hot rice and ghee or gingelly oil.  My mom used to make this for us and one urula (morsel) of rice is compulsory to have it with ghee or gingelly oil before the normal food we eat.

Today is MOM's day and I dedicate this to my mother.  The dish was forgotten for some time and  my sister in law reminded me about this as I was having some stomach related issues.

Now let us look at the recipe now:

CHANA DAL CHUTNEY

We make varieties of chutney for idli, dosa.  This chutney is dedicated to my friend's periyamma who used to make it along with phulka.  The hot phulkas made in coal is very delicious along with this chutney.  I cherish the memory of this dish even now though it has been more than 40 years have been passed.

In fact I learned to make chapati from her at the age of 12.  She always used to invite me to have this dish whenever she makes it, normally once in a week, as after learning to make chapati, I used to help her out to prepare the same as she was very old.

Now let us look at the recipe now:

LAVALOLIKKA / LOLOLIKKA /LOOBIKKA PICKLE

Recently I had been to Kerala and visited one of my family friends house.  My friend's wife took me to her house at Paravoor.  I was greeted with this lovely fruit in front of her house.  Could not believe that the tree was full of this red, greenish berries similar to cherries.

When I checked with her what this fruit is, she said it is known as loobikka or lololikka in Kerala and normally they make pickle out of it.

I tried to eat one fruit to know the taste of it.  It was very sour and I could not eat it, but I decided to collect the same and make pickle out of  it.  Any sour item I find will go for pickle first and then I explore the possibility of making other items.  We can make jams also out of this.  I felt we can make syrup with it like we make kokum sharbat.  Since I did not have much time to explore all these at Kerala, I had to satisfy t myself with making only pickle out of this and collected few berries.  It is also known as scram berry.

this fruit is commonly known as lovi-lovi or batoko plum, a flowering plant native to the Phillipines  is also found in Asia and Africa.  It is very common in South India especially in Kerala and known as loika or lavalolikka.

The fruits are produced in bunches and resemble cherries. The fruit is round and shiny, turning from light green to a deep red colour upon ripening. Each fruit measures 1 to 3 centimeter in diameter. The flesh is crunchy but sour and acidic in taste. The fruits are edible but generally not eaten fresh but made as jams, preserves, and syrups. 

I tried to find out names in other languages but could not succeed.  If anyone knows the name can please update me.  The English name is  Flacourtia inermis.  After a day long search I found the names:  

Flacourtia jangomas  https://en.wikipedia.org/wiki/Flacourtia_jangomas

• Bengali  : bNaichee
• Assamese : poniol
• English : coffee plum, Indian cherry, Indian plum, rukam, runeala plum
• Hindi : talispatri
• Thai : takhob
• Sanskrit : sruvavrksha, vikankatah
• Malayalam : lubica, lovlolica, (ശീമനെല്ലിക്ക)

Now let us look at the recipe now:

BESAN GHATTE KA ACHAR/BESAN NIMBU KA ACHAR

Besan nimbu ka achar or Besan Ghatte ka achar is a Rajasthani cuisine.  Recently, I happened to see the same in a TV show and wanted to try the same.  My neighbour is a Rajasthani and used to give us various kinds of pickles and dishes which used to be very  tasty and bit punchant for us.  She  is also a  very good cook  and if I want something, she always used to help me out  in preparing the dish with her recipe.

I could not watch the full episode of that particular recipe hence I explained to her what I saw and my neighbour gave me the recipe.  Also I went through the net but was not happy with it as it differed from what I saw.  Hence I am adopting the method of my friend and sharing you the recipe here.  

I prepared this for the first time and it turned out so well that I could not believe  that I could make it at the first attempt.  As usual I did not check the time, however, you can make it within an hours time totally.  Now is the season of mango and do not miss the opportunity of enjoying this pickle.

Let us look at the recipe now: