IRUMBAN PULI SUBZI

Irumban puli or bilimbi it is known as is sour in nature but the pickle and subzi was very nice.  I have already posted the bilimbi-achar-irumban-puli-pickle  recipe.  Yesterday, I was thinking what to do with the left over bilimbi after making the pickle.  I tried subzi with sweet potato and it was very tasty with rice and chapati.

Irumban puli  in English is known as  tree sorrel or cucumber tree.  In India, it is known as bilimbi, irumban puli, chemmeen puli, bimbul, orakkaapuli, bimblin etc.

STAR FRUIT BHAJIA

Hot bhajias with a cup of tea or coffee is always the favourite of everyone especially during rainy season or in winter.  My husband was not aware of the taste of the star fruit and he wanted to buy them for tasting.  I had around 4 star fruit with me out of which one only he tasted and the remaining was left over in the fridge as it tasted bit sour.  I made bhajias out of it though I was getting late to leave for office, took photographs in my daughter's mobile and forgot to save it.  Result you can understand.  Hence I had to go through the whole process again the next day i.e. today and clicked from my mobile so that I do not repeat the same mistake again.

Star fruit is bit sour in taste.  I have used the same only for making pickle and Pachadi out of it.  Shall post the recipe of Pachadi soon but without photograph due to my own mistake.  Coming to the bhajia, it was awesome when I served it hot hot.  Hope you will also enjoy.   Enjoy radish-bhajia too.

Let us look at the ingredients now:

Ingredients:

1 big star fruit.
1/2 cup gram flour
1/2 tsp rice flour
a pinch of soda
1/2 - 1 tsp chilli powder (adjust according to your requirement)
salt
a pinch of asafoetida
a pinch of turmeric powder
a pinch of ajwain
water
Oil for frying.

Method:

Wash and cut both the ends of the star fruit.  slice them into 12-14 pieces.  Make the batter before half an hour and keep.  Mix the gram flour, rice flour, and other ingredients and keep aside for 30 minutes.  After 30 minutes, heat oil, dip the sliced star fruit in the batter and put them in hot oil and fry till crispy and done. serve hot with sauce, coffee or tea.

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MOCHAI SUNDAL, LIMA BEANS SUNDAL, AMARAPAYAR SUNDAL

Mochai or Lima beans or Amarapayar it is known as.  After soaking the same in water, the skin is removed and subzi made out of this by Maharashtrian and they called it val.  Val usal or dalimbi usal is a famous Maharashtrian recipe.   It is also known as field beans or hyacinth beans or lablab in english.

I made the sundal with this  for Navrathri on the 2nd day.

MOONGDAL SUNDAL

Moongdal sundal is very easy to make.  During Navarathri, each day one Sundal variety is made for Neivedyam.  In South India, Kosumbari is made out of moongdal for feast, wedding etc.  The Sundal is prepared with a a very simple method and does not take much time.

This recipe was lying in my draft for about 15 days, as I wanted to post the same before the Navrathri started.  Somehow I could not upload as I had  hectic days managing office, household etc with very little time to spare for my blog.  Secondly, my camera is not working, hence depending upon the children totally for the picture taken on their mobile.  Since my daughter is having her exams now, she is fully occupied with her studies so I do not want to disturb her.  Hence I am posting the recipe without photo and shall update later on.

Let us look at the recipe now:

Ingredients:

1/4 cup moongdal
2 tbsp grated coconut
1 small green chilli
1 small ginger piece
1/4 tsp cumin seeds 
2 tsp oil
a pinch of turmeric powder
a pinch of asafoetida
few curry leaves
salt
Lime juice

1 tsp Mustard seeds 
1 tsp urid dal
1 red chilli broken
1 tsp chopped coriander leaves

Method:

Wash, soak the moongdal for 15 minutes.  Boil water and put the moongdal in it and cook for only two minutes with turmeric powder, with little salt.  after two minutes, drain, run through cold water and put it in sieve to drain out the excess water in it.

coarsely grind the coconut, ginger, green chilli, cumin seeds.  Heat oil in kadai.  Put the mustard seeds, urid dal, red chilli.  when it is done, add the curry leaves, asafoetida.  add the moongdal, little salt mix well.  add the ground coconut mix in it, mix well and switch off gas.  add in the lime juice. coriander leaves. mix well.  Moongdal sundal is ready for neivedyam.

NOTE:  by adding chopped cucumber, onion, tomato etc. can serve as salad too.

KATHRIKA THOGAYA, BRINJAL, CHUTNEY

I have already posted Kathrika arachukalakki.  I also made along with the arachukalaki, the thogayal.  Both the dishes were too good to eat.  Normally, kathrika (brinjal ) is not liked by everyone.  Hence you can make these kind of varieties and make them to eat.

kathrika thogayal, brinjal thogayal

CORIANDER UPMA

Upma is a simple, tasty and easy to prepare breakfast.  Along with chutney, sambar and choley, it tastes awesome.  I have posted few upma recipes.  Today, when I was preparing Rava upma, thought of some innovative method which is healthy too.  Since coriander leaves are good for diabetic people, thought of trying with it.  It was awesome and I liked to have to with onion raita and some pickle.

BANANA FLOWER RICE, VAZHAPOO SADAM,

Banana flower, kelechi phool, vazhapoo is very good for health.  After making the subzi, I thought of making the rice with the flower as my children will not eat if I give them the subzi.  Any kind of pulao, rice varieties are eaten by them even though they do not eat the subzi.  The only way to make them eat is parathas, pulao, biryani etc. in which I can dump any amount of vegetables which goes into their stomach without any problem.

The rice along with the onion raita, papad, pickle was awesome.

RAW TAMARIND CHUTNEY, PACHA PULI THOGAYAL

I have already posted one recipe of raw-tamarind-chutney-pacha-puli-chutney. Here is another simple and easy, tasty  chutney. 

raw tamarind chutney

RAW TAMARIND CHUTNEY, PACHA PULI CHUTNEY

Raw tamarind chutney was in my list for a longer period and was waiting for the raw tamarind in the market.  When my co-sister went to market, she bought the same for me. I was happy that I got this as it is very difficult for me to get the same where I live.

This chutney I tasted when I was in the school and after leaving my native place at the age of 18, I never got the opportunity to prepare this chutney.

I was so thrilled when I saw the raw tamarind and made the chutney which I am sharing with you.  We can make the chutney in different ways, but the one which I made yesterday is shared with you now. 

raw tamarind chutney, pacha puli chutney

KATHRIKA ARACHUKALAKKI, BRINJAL PACHADI

Arachukalakki is a yoghurt based chutney.  Normally, we make it Uppu Manga or Nellikka ie. Gooseberry.   You can call it normally with mango kept in brine or nellikka (gooseberry).  The Uppu mangai  arachukalakki and  (nellikka)  Gooseberry chutney, I  love to eat with Molagootal sadam or with plain rice. I also relish the same with Idli,Dosa and Adai too.

I purchased one big Brinjal with the intention of making Baingan Bharta.  But my husband refused to eat the same hence I had no choice but to make something out of it.  With half of the brinjal, I made baingan bharta for me and with the remaining half I used one portion of Arachukalakki and one portion for Thogayal.  In short I used one fourth of the brinjal for arachukalakki,  I did not tell my husband that I made it with brinjal fearing that he may  not eat this.  After tasting the same, he said yummy it is and asked me how I made this.  Then  I revealed the truth and he told me tomorrow give it in the tiffin box. 

Now let me share the recipe with you.