MAMBAZHA PULISSERY l RIPE MANGO YOGHURT BASED CURRY

Mambazham means Ripe Mango.  This is a Yoghurt based curry goes well with steamed rice.  During the Mango season, we enjoy this dish atleast twice in a week.  Somewhat similar recipes are the Moru kootan, Rasakalan etc.

Let us look at the recipe now:

JACKFRUIT SEED MANGO CURRY l CHAKAKURU MANGA CURRY l SOUTH INDIAN CUISINE

During summer we get Jackfruit, Mango and we make use of these two fruits raw as well as ripe to make various dishes.  One such dish is the Jackfruit seed Mango curry.

It tastes good with Steamed rice, Papad and Mango Pickle.

BROKEN WHEAT KICHADI l LAPSI KICHADI l GODUMAI RAVA KICHADI

We all are health conscious now a days and want to eat healthy food.  This Broken Wheat Kichadi is very healthy and very light after having it. Specially those who are having diabetes, I recommend this Kichadi for lunch as it is very light.  You can serve with any kind of Raita or Curd or as it is very hot.

BACHELOR SAMBHAR l SAMBHAR

Sambhar is a main dish for serving along with Rice, Idli, Dosa, Upma, Kozhukkattai, Vadai etc.  South Indian household is incomplete with Sambhar.  Most of the days, they make it.  The Vegetables are cooked in tamarind water and the masalas are added with cooked Tuvar Dal or Moongdal.  

We can make Sambhar with the Sambhar powder or we can roast the masala and grind along with coconut and add to the sambhar which is called as Araithuvitta Sambhar (Araithu means grinding).

This Sambhar now I am talking about is for the bachelors to prepare the same very easily as everything is included in the Bachelor Sambhar Masala.  You will get the link when you click on it.  Video  of Bachelor Sambhar Masala.

                                                Bachelor Sambhar Video


                                
Video of Bachelor Sambhar Masala

AVIAL l MIXED VEGETABLE IN COCONUT GRAVY

Avial is a  South Indian dish  of mixed vegetable gravy combined with coconut paste and curd.  Best way to include as much as vegetables you can since now a days children are reluctant to eat most of the vegetables if it is prepared individually.  It is quite tasty to serve with Rice, Adai, Chapati etc.

LADY'S FINGHER SAMBHAR l BHINDI SAMBHAR l VENDAKKA SAMBHAR

 We can make various dishes with Lady's finger like Aloo Bhindi, Bhindi Masala, Fried Bhindi, Stuffed Bhindi and the list goes on.

Today, we are making a simple Sambhar  to serve along with Rice, Dosa, Idli, Rice Dumblings, Upma etc.

Let us look at the recipe now:

PAPAYA MOLAGOOTAL

Papya molagootal  is made with raw papaya, some lentils  and mixed in coconut gravy.  It is mild in taste and goes well with chapati and rice.  

The raw papaya  or green papaya has many nutritional benefits.  It is full of essential nutrients and enzymes to promote digestive health.   It also contains Vitamin C, E & A, folate.  Presence of antioxidants burns the calorie and extra fact deposits in the body.  We can make salads, juice, chutney, and can add in sambhar, and any other veg preparation too.

Apart from the above, leaves works as a cure for  menstrual pain. It cures diseases viz. indigestion, constipation, acid reflux, heart burn, irritable bowel syndrome, stomach ulcers and gastric problems too.  It controls the flow of blood to maintain proper blood pressure.  It protects heart diseases.

Recently, it is  said that the juice of leaves increase the platelets of the  dengue  patient which  is true in  my case.  

I love the chutney made out of this which the shop keepers give along with the khaman dhokla.  See the combination of the dish.  As the besan is likely to produce gas, the chutney served along with it balance the same.

Now let us look at the recipe:

CHENAI PORICHA KUZHAMBU

I started my blog on 5th May 2013 and completed 4 years.  I wanted to post this recipe yesterday, but could not do so.

thanks to all for the support and guidance during my four years journey of rasavinsuvai.blogspot.in.  without your support, it would not have been possible for me to continue  this journey. and this is my 988th post.

Chenai means yam, elephant foot, suran it is known as.  We  make mezhuku puratti with chenai, chenai varuval,  kaalan, cutlet etc with this vegetable.  My favourite poricha kuzhambu is with brinjal and karamani means red chowli.  My mother always makes this for me whenever I visit her after my marriage.  I love to eat this with plain rice and vadu mangai.  Though the combination for me is papad and thoran varieties.

This poricha kuzhambu is a liquid curry like sambhar but the masala ingredients is different from sambhar.  My mother's version I am presenting here.

Some people add little bit of black pepper but my mother skip this.  Sometimes, I add, sometimes do not.  Adding pepper will give you a bit different flavour and taste.  Choice is yours.

METHI LEAVES MOR KUZHAMBU

Mor kuzhambu is an easy kuzhambu variety prepared in the South Indian Household.   You can make the same with vegetables or with some vathals too.  We make it with sundaka vathal,  manathakali or any dried vegetables which is available at home.

If you have no vegetables left in your fridge, this is kuzhambu is very handy provided you have coconut and curd at home.

I had some left over methi leaves in the fridge which was not sufficient enough to  make subzi.  So I thought of making the mor kuzhambu with it along with rice.

Very easy to make and tasty along with hot rice and papad.

Let us look at the recipe now:

CASHEW FRUIT SAMBHAR

Cashew fruit is fleshy and sweet  when it is fully ripe.  It has got an astringent taste in it hence most of the people do not like to eat it  fresh as some might have an itchy feeling in the throat.  Normally, most of the time, it is thrown out after removing the nut from it.

It is found in Kerala, Maharashtra and Goa during the month of March / April.  I had prepared the mor kuzhambu with it and has already posted the recipe.

Now I am sharing with you all the sambhar recipe made out of it.  It goes well with the rice, chapati, phulka, dosa, pidi kozhukkattai etc.  I have given some brief about the fruit in the  morkuzhambu which you must read before preparing the dish.

 Cashew apples and cashew nuts are excellent sources of nutrition. The cashew apple contains five times more vitamin C than an orange and contains more calcium, iron and vitamin B1 than other fruit such as citrus, avocados and bananas.

Let us look at the recipe now:

 

CASHEW FRUIT MOR KUZHAMBU

Cashew apple or cashew fruit it is called, is the fleshy part of the cashew fruit attached to the cashew nut.  The top end of the apple is attached to the stem that comes off the tree and the bottom end is attached to the nut, which is encased in a shell.

The curry is made with the cashew apple as well as the fresh cashew nut also.  The cashew apple can be eaten fresh, cooked in curries, fermented into vinegar as well as an alcohlic drink.. It is also used to make preserves, chutneys, and jams in some countries such as India and Brazil. It is also used to flavor drinks, both alcoholic and nonalcoholic in some parts of the country.

Today I made Cashew fruit mor kuzhambu and Sambhar as I purchased the same when I went to market.  If  I keep the same for tomorrow, it might lose the freshness so tried both the recipes.

Let us look at the recipe now.  Some more information is given below the recipe which you can read it after going through the recipe of the dish.

BER MOLAGOOTAL

Recently I posted the Ber chutney which was very very tasty.  Now, I am sharing with you all the molagootal and a subzi made out of it.  These can be served with rice, roti, phulka etc. and is an excellent accompaniment.

A brief is given about the ber in my chutney post hence I am not giving you the detailed benefits of it in this post.  

This is a seasonal fruit which is available in the market from November to March and mainly, you can see this with the vendor infront of the school.   I am sure, I brought back the child hood memories in your life by preparing the dish out of this fruit. The ber, imli, star fruit and what not.  Those school days memories can be revived when you see these stuff in the market.

Coming back to the molagootal,  this dish can be prepared with the red and white pumpkin, chow chow, keerai, madras kakadi, chenai etc. by adding  tuvar, masoor or moongdal.  The kootu can be prepared with the chana dal.  Easy to cook tasty to eat.

BABY BANANA PLANT STEM CURRY

I have got the habit of watching food and travel channels because we get to know various places and the food habits of that particular region / state/country.  Since we are connected with food through our blog, it is an interesting channel for us to pass our time.

As I was watching the Travel XP channel, I happened to see them cooking the  tender banana false stem.  Though I do not remember, the ingredients put in for cooking the same due to some work in between could not be noticed and missed the recipe.  However, I saw them cutting the baby plant for preparing the subzi.

Since then I was also thinking of making the subzi out of it.

Recently, we had Satyanarayan Pooja in our Society and the Baby plants are used for the Pooja.  I brought the baby plant and removed the outer false stem till such time I got the tender stem. video

I cooked the subji out of it and to my surprise, it was really really delicious.  Here I am sharing with you the recipe and giving below little brief about the benefit of the banana plant.

Let us look at the recipe now:

INSTANT SAMBHAR

At times, we are  not prepared for making the dishes which we want and end up making something different which really tastes good.   Here is such a dish which I made today to serve along with the cooked rice dosa.  Till such time, I prepared the dosa, I was not sure whether to prepare a chutney or sambhar.  If I have to prepare sambhar, then I have to cook the dal etc. which is a lengthy process.  My daughter and son always prefer sambar along with dosa and idli.

As I was thinking what to do?  This idea came to my mind.  When you are in a hurry to make sambhar for dosa or idli and do not have time to cook dal and make the sambhar elaborately, here is an easy way to make sambhar instantly.   No need to cook dal separately.  This sambhar can be made within 10 minutes.

 It is not necessary that we should always prepare the sambhar with the dal, without that also we can make it.

Let us look at the recipe now:

PUMPKIN LEAVES MOLAGOOTAL

Few minutes ago, I posted the pumpkin leaves poriyal.  The health benefits are explained in that recipe.  I hope everyone will take the opportunity to try this rare recipes.

If you have the plant in your backyard, you get the leaves any time you want otherwise, look out in the market where you stay.  In Mumbai we get this during August/September month.

The molagootal is a mild dish goes well with rice, chapati, phulka etc.  in coconut gravy.  Now let us look at the recipe.

PUMPKIN LEAVES PORIYAL

Pumpkin leaves are high in Calcium and also are good source of Vitamins A, B6, C, protein, riboflavin, niacin, thiamin flolate, iron, magnesium,phosphorus, potassium and manganese. 

Most of the people do not know that this leaves are edible.  All leafy vegetables are good for health.  I remember during my childhood, mother used to make this poriyal.  We also used to make poriyal with chowli leaves i.e. payar leaves.  It tastes good with specially curd rice and I love to eat all leafy vegetables with curd rice.  We can also make molagootal and  the subzi with tomatoes. (recipes coming very shortly).

You can also serve this along with sambhar rice, rasam rice or with chapati too as a side dish.

 To remove the thorns, gently break a small portion off the top of the stem and  drag it down the leaf. As  you do this,  you will notice some of the fibers peeling off. Pull through the entire leaf and continue to do this until most thorns have been stripped. When done peeling the from the stem, turn the leaf over and peel the fibers and thorns directly on the leaf.  Even if you do not do this, you can directly use this, as I do.

In Mumbai we get these leaves during August/September.

Now let us look at the recipe 

RAW BANANA MASALA

Masala dosa is favourite of all especially the potato masala.  Since I did not have potato at home and my daughter also do not want to eat potato, I tried making the masala with the raw banana and liked it very much along with the crispy dosa.

The method of preparation is same as Potato masala only replacing the same with raw banana.  Though the taste is absolutely different from the potato masala, once in a while you can  relish the same  in this variation and enjoy the dosa with sambhar and chutney.

Let us look at the recipe now:

VEGETABLE KURMA

Veg Kurma is a side dish prepared with mixed vegetables with mild spice which can be served with Chapati, Idiyappam etc. and it is very rich in taste.  There are variations in each kurma recipe  as some people add cashews or roasted dal (pottu kadalai).   I decided to prepare my own way and it was a hit at home as well as my brother and family liked it very much.  I served it along with Idiyappam for the breakfast along with coconut milk and morukootan.

Since various vegetables can be used for making this dish, it is an added advantage for the parents to feed their children who are fussy in eating the vegetables.

Let us look at the recipe now:

METHI SPROUTS VATHAL KUZHAMBU

Methi seeds are having several medicinal values.  This is part of  Indian cuisine without which the dish is incomplete.  Make dosa, idli, sambhar or any other dish, you need to add methi.

Since the sprouts are having more values, I always include sprouts in our diet.

Methi seeds helps in reducing cholesterol level, rduces risk of heart diseases, controls blood sugar levesl, aids digestion, helps counter acid reflux or hearburn, lose weight, remedy for fever and sore throat etc.

Every ingredient has the advantage and disadvantage hence according to your health issues, you must use the ingredients.

I made this vathalkuzhambu since I had the sprouts with me.  It is really tasty with hot plain rice and chapati too.  This is a diabetic friendly recipe.

Now let us look at the recipe now:  youtube: methi sprouts vathal kuzhambu

Other recipes of sprouts: subzi,  soup

VAZHAPOO USLI

Vazhapoo usli is a dry subzi prepared with  tuvar dal, chana dal and vazhapoo i.e. banana flower, banana blossom it is known as.  This can be served along with sambar rice, rasam rice, curd rice and I like to have it with chapati too.  

Maharashtrians prepare the subzi along with black watana.  My friend used to bring this subzi along with soft  big chapatis her mother used to make and started liking this dish.  We used to prepare sambar and thoran with it.

Recently I prepared the beans usli (not a regular item in our house), I though to of trying the vazhapoo also.

Let us look at the recipe now:

few recipes of banana flower: sambar, thoran, rice, raita