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:

BREAD FRUIT VARUVAL

Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more grapefruit-sized fruits per season. It requires very limited care.

Breadfruit can be eaten once cooked, or can be further processed into a variety of other foods. A common product is a mixture of cooked or fermented breadfruit mash mixed with coconut milk and baked in banana leaves. Whole fruits can be cooked in an open fire, then cored and filled with other foods, such as coconut milk, sugar and butter, cooked meats, or other fruits. The filled fruit can be cooked further so the flavor of the filling permeates the flesh of the breadfruit.

In South, it is used to make sambar, molagootal, thoran, and bhajia / fritters etc.  Recent visit to Kerala made to to try the varuval which was suggested by my friend's wife.  She never used to eat this vegetable but fried one she likes hence I tried to make this varuval.  She and her children liked it very much and it was finished as soon as we fried the same.  

Let us look at the recipe now:

BANANA CHIPS, KAYA VARUTHATHU

Banana chips is famous in Kerala.  This is made with the Nendrankaya a different variety of banana which can be used for making chips as well as ripe fruit.  Pazham pori is made with this ripe banana and pazham nurukku which is must for ONAM sadya. sarkara varatti upperi is also made with this banana.

My mother in law never used to eat this chips store bought one  as she had tooth problems and finds it difficult to eat.  But when I started making it at home, she really used to enjoy it as I make very thin chips which can be broken with your hands and eat it.  She used to keep it in her mouth for some time and then swallow.  

Whenever I get chance to buy the banana, I used to make the chips specially for her.  I have posted the same in the simleindianrecipes.com with the video the link is here:  Plantain chips.

As I was trying to post the Bread fruit varuval, I realised that I have not posted the Banana chips in the blog hence before I posted the above, I thought I will post the Banana chips first.  The real taste of the banana is if you make it in coconut oil.  If you are not comfortable with it, you can use any kind of refined oil.

Let us look at the recipe now:

video: https://www.youtube.com/watch?v=UueSwEmteuI

RAVA UTTAPPAM

Uttappams are made normally with the dosa batter in our  house.  I used to grind the batter for Idli and keep it for only 3 days.  First day, Idli, Second day Dosa or Uttappam, third day if batter remains, add bit of rava, maida etc. and again make dosa out of it.  Normally I do not grind much and keep in fridge.  Whenever it is required, depending upon the need, I used to grind.

We make onion uttappam, masala uttappam, withe vegetables etc.  Since I was not having the batter with me and my son wanted to have uttappam, I made it with rava and it was awesome with chutney.

It is very easy to make as we have the required ingredients at home always.  If not everything, the basic needed items viz. tomato, onion etc. are always available at home.

Let us look at the recipe now:

TAVA DAL ROTI

I had left over chapati and dal of the previous day in the fridge.  Since the dal was very tasty, I did not feel like wasting it by simply throwing it in the dustbin.  Further, I was very lazy to  make food on that particular day, I decided to make use of this left over dal and roti.

Used very simple items which are available at home and very easily could make it.  You have to serve this very hot I mean tava to the plate to relish this.  Things are not wasted at the same time getting a new recipe and dish for you which is very healthy too.

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: