RAW JACKFRUIT PUZHUKKU l TENDER JACKFRUIT PUZHUKKU l PHANAS KA CURRY l IDICHAKKA PUZHUKKU

Raw jackfruit, Tender Jackfruit,  Kacha Phanas, Kathal, Idichakka it is known as is used for preparing various dishes dry as well as gravy based.

In Kerala, the Chakka Puzhukku with raw jackfruit bulbs as well as Idichakka is famous and served with Kanji (Red rice porridge) or rice.  A teaspoon of ghee in the hot Kanji and the chakka puzhukku is awesome.  I also serve Vadu manga with it.

It is tasty and healthy too those who have the taste bud to relish this dish.

Let us look at the recipe now:

MOONGDAL PARUPPU URUNDAI KUZHAMBU

Paruppu Urundai Kuzhambu is a version of Sambhar but instead of vegetables, dal balls, i.e. paruppu urundai is used.  It is a very tasty dish goes with plain  hot  rice with loads of ghee in it.  I love this combination along with some appalam or beans poriyal.  

It is very easy to prepare and is a delicious curry.  Do try and enjoy.

Let us look at the recipe now:

SOUPY BRINJAL CURRY

Soup brinjal curry I made was very easy and tasty too.  If you have some unexpected guests, this curry is very easy to make provided you have brinjal at home.   You can use potato, capsicum, onion and other veggies too to make this.  We can serve it along with rice, chapati, roti etc.

Normally in my house, my husband and children do not eat the brinjal but I am a fan of this.  I love to eat in the form of baingan bharta, bharleli vangi or brinjal dry subzi or poricha kuzhambu with raw banana and karamani.

I bought a big brinal to make bharta as my friends were supposed to come, but it got cancelled.  Hence I had no choice but to make the brinjal curry and took it to office to share with my colleagues.

You can either use the big one or small purple colour brinjals which we use for ennai kathrikkai.

SOPUPY BRINJAL CURRY

PALAK KOFTA CURRY

I like green leavy vegetables prepared  in a simple way along with curd rice very much.  Spinach has a sweet flavour and is rich in vitamins A and K, folate, iron.   We can add the same while making omlete or in paratha, adai, dosa etc.  Puris are another option to mix this.

Since so many days, I wanted to try the palak kofta curry but somehow, could not try it.  Yesterday after coming from the office, I made it a point that I must make it and serve it along with hot phulkas which is made by my maid very late so that we are able to relish the same hot.

As I had planned and the ingredients were available, it was bit easy for me to organise it quickly for making the same.  Though it took some time to prepare it, the end product was really yummy.

DILL LEAVES KADHI

Dill leaves are good for health as it  helps to cure various diseases.  Dill is relaxant, fortifying (strength giving), diuretic (increases urination helping removal of toxic substances from the body), carminative (helps amps), anti flatulent, stimulates lactation (removal of gases), anti spasmodic (prevents crgalactagogue) and endocrinal secretions, enhances libido due to presence of Arginine and last but not the least, it ensures bone and dental health being a good source of calcium.

Once in a week, do add this wonderful greens in your diet.  The smell of the leaves may not be liked by you at first, but, over a period of time, you will definitely love this.

In the beginning when my neighbour brought the subzi, I did not like the smell of it.  She insisted me to eat the subzi as it will help in reducing the gas and stomach related issues.  Hence I tried and it was bit difficult for me to eat the same but after finishing the subzi, I said, yes I will definitely add this to my diet once in a week.

I made various dishes out of it and the links are given below.  Today I tried making kadhi with it and was awesome with rice and papad.  I made a pachadi also out of it. shall share the recipe soon.

POHA CHIVDA SUBZI

A substitute to the Pav bhaji subzi made to serve along with pav or bread.   Poha chivda is normally served as snacks with coffee tea.   when it substitutes the subzi, a nice curry is formed to have it with pav or bread.

Subzis are made with vegetables normally, but this subzi is quite different from the normal subzis.  I made this subzi with the left over poha chivda which was lying in a container for two weeks.  As my husband was about to throw the same, I said keep it.  

I was breaking my head what to do with it and the recipe is here for you viewers.  easy, tasty and lovely subzi which can be served with Pav or bread.

poha chivda subzi video

KELA GOBI KOFTA CURRY

Kela gobi kofta curry is very tasty and easy to make vegetable curry for chapatti, naan, roti etc.  It can be served with rice too.  I made it in line with the Golyachi amti which Maharashtrians used to make.

Coming to the recipe of kela gobi kofta curry, I had two banans and 100 gms patta gobi (cabbage ) with me.  Hence I thought of mixing these two ingredients and make something out of it.  Immediately came to my mind is the golyachi amti so I used the same method for making this curry.

kela gobi kofta curry

AMBADECHI BHAJI, GONGURA SUBZI, GONGURA DAL

Gongura or Ambada it is known as is available in summer.  There are 2 varieties of this one with white stem and other with red. White gongura has a bitte, mildly astringent and have an acidic taste but both of them tastes extremely good.    It is also known as Hibiscus cannabinus aka red sorrel leaves, roselle.  Gongura in Telugu, Pulicha keerai in Tamil, Ambad bhaji, ambada, ambadi in Hindi.

Gongura pickle/pachadi is a popular authentic Andhra recipe.  It is rich in iron, vitamins, folic acid and anti oxidants.  It is highly recommeded for sugar and heart patients to maintain their diet.

It can be made with red and green chillies.  Pickle/thogayal also can be made with this.  It has got a sour taste and the dal made with tuvar dal was excellent with chapati and rice too.

watch youtube: ambadechi bhaji, gongura subzi, gongura dal     ambadechi bhaji, gongura subzi, gongura dal

SWEET TAMARIND CURRY, CHINCH CURRY, KODUKAPULI CURRY

Locally known as Chinch, it is called Guamachil, Manila Tamarind, Kodukkai Puli/Kodi-kai-puli, Sweet Tamarind, Thai-Sweet Tamarind, Madras Thorn, Monkey Pod, Jungle Jilebi, Bilayati Imli, Seema Chintakayalu (Foreign Tamarind), Kona Puliyankai (Twisted Tamarind).

It is not so - common fruit in market.  Is often sold by vendors going around  streets and in front of school, or in the prime markets where the local vendors sell it.

During our school days, we have seen it hanging on the tree which was looking so beautiful but never ventured to find out what exactly it is.  \

Recently, when I went to Jambli Naka, I happened to see this and checked with the lady who was selling this what is the use of it.  She said it is just to be eaten like that.  I bought it only  for Rs.10/- since I never tasted it.  I opened the pods and found some whitish thick pulp in it with black seeds.  The seeds had the resemblance of the normal tamarind seeds.

The pods contain a thick, sweetish, acidic pulp that is eaten raw or made into a drink similar to lemonade.  The plants can be seen on highways and plenty near Powai lake route.

When I get something new, if it is edible, I always try some cuisines with it.  I made salad, a curry with radish and a drink out of it. shall upload one by one.

CAPSICUM CURRY

Capsicum or Shimla Mirch or Kodamulagai it is known as  is basically used with mix vegetables or for stuffing.  As I was not liking this vegetable much, I always used to prepare the same with other vegetables. But one of my colleage used to bring the subzi only made out this veg and after eating that, I started liking it.

Today, I made the same in a little different way which I liked it with roti.  Here I am sharing with you the said recipe.  Basically, Maharashtrians make the masala which I have followed in this recipe.

Capsicum curry

watch youtube: capsicum curry  1,     capsicum curry 2

PAPAYA CURRY

Raw papya curry made with coconut milk and normal milk is a very good side dish for chapati, roti.  It can be served with plain rice too.

My children do not like this either raw or ripe.  I always make them to eat in some other form by making curry or juice or soup or salad etc. the things which are not eaten by them.  I also try with parthas.

Green papaya is a fruit with essential ntrients and enzymes to promote disgestive health.  When it ripesn, the enzyme levels declines hence it is picked when it is still green to retain the qualities.  It also contains vital nutrients viz. potassium, magnesium, vitamns A, C, E and B.  It actually improves digestion and the uptake of nutrients rasing enzyme levels and improve assimilation.  It aids in strengthening the body's natural immune system.

HORSE GRAM CURRY, MUTHIRA KOOTU

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.   
Let us have a look at the recipe now

Various dishes are made out with Kulith or horsegram or muthira.  One of the dish is presented here for you.

horsegram curry

WATER MELON CURRY, TARBOOSE KI SUBZI, THANEER MATHAN PACHADI

Water melon curry is made with the white portion of water melon,  coconut, tamarind pulp or curd and spices.  This has the similarity of normal pachadi we make with red pumpkin, vellarikka etc.  

It is a best out of waste recipe and goes well with rice and chapatti.  View more   recipes made with  the white portion of water melon.

DAL DHOKLI

Dal dhokli is a gujarati dish.  This can be just had as it is or with rice, chapti too.  It is a wholesome meal to fill the stomach.

One of my Sindhi friend, she was basically from Baroda, makes this dish very awesome.  She gave me the same to eat one day and I liked it very much.  I asked her how to make and one day she demonstrated the entire process.

MANATHAKALI LEAVES SAMBHAR(Black Nighshade)

Manthakali or Black nightshade  - it has got a tiny fruit almost purplish  in colour is eaten  as it is whereas the raw ones are used for making curry.    The raw ones are put in curd and salt and sun dried which is called Manathakali Vathal.  This vathal is stored and can be fried whenever you want.


The leaves are also having lots of medicinal value it is believed that it cures the stomach related ailments.   For your ready referene, here is the link for the  healthbenefits  of this plant and the fruit.  : manathakali-plant-and-its-benefits.html.

The leaves sambhar is made as you make the normal sambhar so there is no tension.  Instead of using vegetables, we are using the leaves here.



manathakali leaf sambar with ragidosa

manathakali leaves

Link for Manathakali soup, Manathakali Vathalkuzhambu