PORUVILANGAI URUNDAI

Porul - meaning, vilanga - cannot understand which means one cannot understand the ingredients gone into this lovely dish called poruvilangai later on porulangai.

The flash back is on as I tried to make this ladoo for the first time in my life ( i always used to eat the same in my grandma's place but never used to help them in making).  During my childhood, my grandma used to make this, keep it in the brass container in Pathayam.  A dark room used to be there in one part of the house where one big wooden box called pathayam is kept.  We never dared to enter that room because it is pitch dark and were scared.  Myself and my brothers always kept us away from that room.

This powder can be used to make pal kanji means cook the powder in water, add sugar or jaggery and milk and drink it in the morning.  A healthy breakfast.

Coming back to the recipe, this recipe I tried because one of my friend Prabha chidambaram asked for the recipe when I posted Pulikuthi upperi.  She made the same and enjoyed and her husband was quite happy with the dish.  Prabha, the recipe is for you ofcourse for everyone.

video: poruvilangai urundai

HARBARA LEAVES SUBZI

Harbara is fresh green chick pea.  I never tried the subzi with the leaves till such time I saw recently with the vendor, the fresh green leaves.  I asked him how to make subzi out of it, he explained to me the recipe which I am sharing with you.

Leafy vegetables are always healthy.  Why should not we try the seasonal vegetables?

harbara leaves subzi  video

CURRY POWDER, CURRY MASALA

curry powder is made out of rice, methi seeds and red chillies.  This powder is made and kept ready with us always.  It can be used for any stir fried vegetables as it absorbs the moisture in the subzi and make it completely dry.  Another variety of curry powder shared with www.simpleindianrecipes.com is  here.

curry powder

AGATHI KEERAI PORIYAL

Agathi keerai has innumerable heath benefits. It is rich in vitamin A, calcium and iron. It has cooling properties, that is the reason it is consumed when breaking fast on Dwadasi. It helps in digestion,  relieve constipation as it has laxative properties, balances pitta and kapha.  It is slightly bitter in taste but after making the subzi, will not feel that bitterness. Being rich in Vitamin A, it is considerd good for the eyes also. The  flowers also has many medicinal values but it should  not be consumed very often and those who are under medication should not take it as it will reduce the power of medicines.  

Today I prepared the same with some moongdal, onion etc. but after fasting when it is made, normally onion s are avoided.

It is known as Agathi keerai, ponnangantikura, ponnanganni keerai, agasti etc.

video: agati keerai poriyal

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

SUNDAL MASALA POWDER

Sundal masala powder can be made and stored.  this can be used for making tomato based curries too.
sundal is made out of chana, moong etc. during Navarathi.  Normally, coconut and green chilli is used but this powder is also equally good for the sundal.

AJAWAIN PATTA AMBE HALAD CHUTNEY

ajwain is good for health and got medicinal values.  along with this, if we add some more ingredients which have also medicinal values, then it is worth trying this recipe.  When my neighbour was having some stomach related issues, I made this chutney for her along with idli and she liked it very much. However, the post remained in the draft.

Today, again, I remembered because my daughter was not well hence I made this and decided to post it.  Previously, when I made it, I did not shoot the same.  Today, I have taken the video as well as fresh photograph too.

Since I have got the plant in my balcony, I feel free  to make the ajwain patta  bhajia and chutney any time.

THENGAI KOOTAN

Thengai means coconut and kootan means curry.  Thengai kootan is made out of coconut and some vegetables.  I tasted this dish only after my marriage.  When my mother in law made this, I liked it very much and it became part of  the dish once in a week.  I love to have this some chutta pappadam (roasted papad).  It is a simple preparation with or without vegetables and handy when you are having unexpected guests at home. 

(Tamarind is used for making this.  But due to health issues, I avoid tamarind and use amchur powder or bit sour curd too.)

This can be served with plain rice, sevai, idli and dosa too.

 video:  thengai kootan

CUCUMBER COOLER A HEALTH DRINK

Cucumber, ginger, coriander and lime.  a cool drink which has got many health benefits.  It helps in digestion, cooling the body, cholesterol, blood pressure etc. etc.

POHA KUZHIPANIYARAM

Poha kuzhipaniyaram or appam (savory) is made with the left over idli  batter and kande pohe.  I had some left over idli batter and kade pohe in fridge which I did not want to waste.  So I mixed up both and made the kuzhipaniyaram and served hot.  No accompaniments, the piping hot paniyaram was tasty.