CABBAGE PORIYAL

Priti our KC member from Singapore and Purva from London are hosting the Festive

Food Event and since Rakshabandhan is round the corner their theme is Rakhi - "The Thread of love".

I belong to Tamilnadu where we dont have the tradition of Rakhi, but I was born and brought up in Mumbai, which is so cosmopolitan that we learn to adapt to different cultured and traditions and celebrating as many festivals as we can is always fun. We do have another festival that coincides with Rakshabandhan festival and on festival days we usually have a fixed menu fare as certain vegetables are avoided and only certain vegetables are cooked. We cook many dishes like Sambhar, Rasam, Avial, Dry curry(poriyal), Payasam, Pachadi, papadam, Vadai etc. I have noticed that during festivals Amma usually either makes Cabbage poriyal or beans poriyal.
So here is my recipe for Cabbage Poriyal..........

Cabbage Poriyal
Some call the dry sabzi "curry", some call it poriyal, some call it upkari and yet others call it palya, but in my house we use to call it podutuval. So here’s amma’s recipe of Cabbage podutuval.
Ingredients
Cabbage – 1 medium sized
Mustard seeds- 1 tsp
Udad dal - 1 tsp
Chana dal - 1 tsp
Green or Red chillies – 1-2
Ginger grated – 1tsp
Grated Coconut - 2 tbsp
Turemric powder – 1 tsp
Asafetida – a pinch
Salt to taste
Oil
Method
Chop the Cabbage, rinse in a colander and keep aside. Heat the oil in a wok and add the mustard seeds, when they start to splutter add the udad and chana dals, when they are slightly pink add in the chillies broken into 2 pieces and the grated ginger, fry for a minute. Now add the cabbage, turmeric powder, salt to taste and hing and mix well, Cook closed with a lid on a low flame and let it cook in its own juices. Open after about 3-4 minutes. Add some water if required. Cook till the cabbage is done. Once the cabbage is totally dry, Add the grated coconut and mix well and cook for another 2 minutes till you get the faint aroma of the coconut.
Serve hot with chappati, rice and dal.
Beside the Plates are Rakhis made by me. I will be posting how I made the Rakhis and close-up photos of the Rakhis soon in my hobby blog

MASALA VADAI / PARIPPU VADAI / DAL VADA

MASALA VADAI / PARIPPU VADAI / DAL VADA
Masala Vadais are a delight to the palette with a riot of flavors exploding in your mouth.

In the yesteryear's we used to enjoy our long journey train travels from Mumbai to Chennai passing via different stations and tasting the flavors of the snacks made by the different states.

Tam brahms, don't usually add Onions or garlic to their snacks, but while we were travelling by train from Mumbai to Tirupati, I remember Appa purchased these lovely Masala Vadais at Renigunta station, they were so full of flavors, unlike the simple Aama vadais / Parippu vadais made at home. 
The Vadais were warm, packed in a Banana leaf further covered with a newspaper. Inside the banana leaf there was a smaller banana leaf wrap with thick chutney inside, packed carefully so as to not make the vadai soggy. The Vadai and chutney were so yummy and we relished it so much that we wanted to buy more; but the train started to move, looking at our eagerness to buy, the vendor came running and passed us a packet and my father gave him money and asked him to keep the change, the boy was so happy. 

Life back then was simple and we were so happy in the simple things. 

Coming to the present, It was a rainy day and I had cravings for something fried, so I decided to make these Masala vadais.

I have prepared the Parippu Vadai many times following my mom's recipe, It has the dals mentioned in the below ingredients in the same proportion and the green chillies, red chillies, asafetida, curry leaves and salt. It is ground coarse but slightly more finer than the below masala vadai. I prepare Parippu vadai for festivals and grind a bit more and add the remaining ingredients the next day to prepare the Masala vadai, since we don't eat onions on festival days.

Yo (my dear hubby) prefers the Masala vadai though, it’s just another version of the Parippu Vadai, except for the burst of flavour with the added ingredients. 
The vadai batter remains the same but is enhanced further with the other ingredients mainly the onions, ginger, fennel & cumin. 
Yo(my husband) says it spicier, crispier and tastier. 

I pat it a little flatter, that gives me crispier vadais. 

Here’s the recipe for the Masala Vadai and you can also try the Parippu vadai minus the other ingredients mentioned below. 
I will share the recipe of the Aama Vadai soon....

Ingredients (Serves 4)
Toor Dal – 1 cup
Udad dal – ½ cup
Chana dal- ½ cup
Green Chillies – 2
Dry Red chillies -2
Ginger – a small piece (optional)
Chopped Onion - 1/2 cup
Cumin seeds (Jeera) – 1 tsp
Fennel seeds (Saunf) – 2tsps
Grated coconut – 1 tbsp
Chopped coriander leaves – 1 tbsp
Curry leaves – a sprig
Asafetida – a pinch
Salt to taste
Oil to deep fry

Method
Mix all the dals and rinse well. Soak for about 2-3 hours. Drain water from the soaked dal. Grind the soaked dals, green chillies, red chillies, ginger with salt and asafetida in a mixer. Grind it coarsely, Don’t add much water, If too much water is added the mixture will be too soggy and absorb too much oil while frying.
Now add the chopped onions, cumin seeds, fennel seeds, grated coconut, curry leaves (break one or 2 leaves into halves for extra flavor), and chopped coriander leaves and mix well. Check for salt, if less, add some while mixing.
Keep for about half an hour aside so that the spices soak in.

Heat the oil in a wok (kadhai). Wet your left palm, with your right hand make a small golf size ball and pat it on your left palm into a vada and drop it slowly into the hot oil. Put the flattened balls of the dough into the hot oil one by one.
Deep fry till golden brown.
Serve hot with coconut chutney and sambhar.

Tips 

• Soak the fennel seeds in some water for about 15 minutes , rinse out the water and add the bloated fennel seeds to the coarsely prepared vada mixture.
• You can prepare the batter in the morning and keep it refrigerated and make the vadas the evening. This will allow the spices to soak in and result in tastier vadas. The reason we are refrigerating it is because onions tend to make the batter soggy, so keeping it outside may make the onions sweat in the batter resulting in a soggy batter and oily vadas.

Variations

• If the vadas are remaining, add them to sambhar and you have tasty sambhar vadas, the next day. 
• If use the Vadai mixture that comes out of the blender and make Vadai. It is Parippu Vadai/ Dal Vadai
• You can use garlic in the above recipe as well. 3-4 pods chopped fine or pounded to a fine paste added to the vadai mixture.
• You can add fresh mint leaves too. Mint gives a good fresh flavour to the vadai. Incase using mint leaves. Take a cup full of freshly chopped mint leaves and add to the vadai mixture.
• You can add Cinnamon to the vadai too. If you are adding, dry roast 1 cinnamon stick and grind it along with the vadai mixture. 
• Any of the above ingredients can be added or deleted depending on your taste

AMMA'S MOLAGAPODI / MILAGAI PODI / IDLI -DOSA PODI (DRY CHUTNEY POWDER) (BRAHMIN STYLE MOLAGAPODI) "BEST RECIPE"

AMMA'S MOLAGAPODI / MILAGAI PODI / IDLI -DOSA PODI (DRY CHUTNEY POWDER) (BRAHMIN STYLE MOLAGAPODI)

"THIS IS THE BEST RECIPE FOR MILAGAI PODI ONLINE" 

Believe me, I have tried various permutations and combinations from various blogs in pursuit for a change but this is by far "the bestest" recipe. 

This is also special because it is my Mother's recipe.
Amma's molagapodi was fondly called as Gun powder by my friends at school and college. 

Milagai podi is Colloquially called Molaga podi / Molaha podi. 

Molagai / Molahai / Milagai are all the same it means Chilly and Podi means powder. 

Molagapodi, when translated actually, means chilly powder, but this is not chilly powder, it has a recipe with a few ingredients, most of which are staples, usually available in Indian kitchens, chilly being "one "of the ingredients. 

This powder is usually spicy and goes well with bland dishes like Idli and Dosai. 

Molagapodi is a standard chutney powder available in most South Indian homes as a side dish for snacks.

It's handy to have this when there is no time to prepare chutneys and sambhars. 

I can't do without Molagapodi in my home. What is an Idli or a Dosai without Molagapodi.
Even if there is chutney and sambhar, I still need molagapodi, I see my daughter's following the same too....so much is the love for molagapodi.
It's one of the staple spice powders of my kitchen, I also use it while preparing vegetables. It adds to the crispness and spice of the vegetables. 

This is my mom’s recipe of the Molagapodi. I could say my mother is one of the connoisseur’s of this powder and makes the best molagapodi in this world. She has fans all over.

When I got married and moved to Singapore, Amma would pack me a year's supply of Molagapodi  which would last me until my next visit to India, until I thought, its high time I learnt the recipe from her. 

A taste of heaven, I must say. So here’s my mother's famous recipe of the Best Molagapodi in this world right from my mother’s kitchen. 

Some make this so spicy that it cannot be consumed by the faint hearted, but, of course, my mother's recipe will not be very spicy as she doesn’t like anything too spicy, so for those who like to tantalize their taste buds, you can go ahead and increase the number of red chilies to suit your tastes. 

Ingredients
Udad Dal – 1 cup
Chana dal – 1cup
Red chillies – ½ cup (broken into small pieces and tightly packed)
White Sesame Seeds – ¼ cup
Oil - 1 tsp
Asafoetida (Hing) – 1-2 teaspoons
Salt to taste

Method
De-stalk the red chillies. Preferably use Kashmiri chillies as they give a strong color to the powder and aren’t so spicy. Break the red chillies into smaller pieces (to enable easier powdering). 

Heat oil in a Wok /Pan (kadhai) and fry the red chillies on a slow fire till the chillies turn plump, this also removes the raw smell (pachai vaadai) of the red chillies. 

Keep aside on a plate.
Now in the same pan, add the Udad dal and Chana dal and roast till it is light pink in colour.
When it is well roasted, a lovely aroma is emanated. 

Roasting makes the dals crisp and enables the dals to get powdered easily. It also enables to store the masala powders for longer time. 

Once roasted, remove from flame and allow to cool.
In the same Pan, roast the White sesame seeds. Sesame seeds should be roasted separately as they get roasted very fast unlike the dals, When the sesame seeds start spluttering, remove from fire and allow to cool down. Do not roast until discolored.
Grind the dals and the chillies together to a coarse powder in the dry blender / mixie, keep aside.

Grind the sesame seeds separately, Don’t grind the sesame too much as it will become oily and form lumps and the molagapodi will have the lumps in it as well. Just grind until you see that it breaks and is powdered. 

Now mix the powdered sesame seeds with the rest of the ingredients, Add Salt and Hing and mix well. 

Store in an airtight container.

This powder goes well with Idli, Dosai, Adai etc. 

It can be used as a Masala while preparing vegetables. Why my appa likes it with even Curd Rice.

Serving Instructions 

• Take some powder on your plate, make a well and add gingelly oil and mix and enjoybelow. 

Tips

• Molagapodi. if made in small quantities and when "fresh" tastes better than Molagapodi which is one year old. 
• If making big batches, avoid oil in the recipe. Store in the deep freezer in airtight zip lock bags.
• Molagapodi tastes best when mixed with Gingelly(Sesame) oil (A word of Caution: don't use any other oil, for best results it must and only be mixed with gingelly oil also known as Sesame oil or Til ka tel)
• For those who like it spicy, you can increase the number of red chillies in the recipe. 
• Use Kashmiri chillies as they are less spicy and give a good color to the Molagapodi
• Do not leave unattended while roasting
• Keep stirring while roasting for even roasting.
• This powder can be stored for a few months, Always use a dry spoon to remove the masala powders. 

Variations

There are many variations to the the recipe of the molagapodi and different houses make it differently, 

• Some add black sesame seeds to the podi instead of the white ones, but my grandmother used to usually avoid using black sesame seeds in cooking as it is used for Devasham/ Shraddham (prayers to the dead ancestors). 
• Some add Garlic to the podi (Garlic Molagapodi)
• Some add curry leaves
• Some add tamarind 

VATTA KUZHAMBHU/ VETTRAL KUZHAMBU / STORY OF VATTHA KUZHAMBU

VATTA KUZHAMBU / VETTRAL KUZHAMBU / STORY OF VATTHA KUZHAMBU

Vatta Kozhambu is a spicy tamarind based curry which goes well with steamed rice & pappads.

The Vatta Kozhambu also known as Vatthal or Vettral(Vettal) Kozhambu ( Because of the use of Vattals also known as Vettral/Vettal(dried vegetables)).

It may be also known as Vatha kuzhambu because of the process. As a joke, you can say, “Vatti vatti pohara kuzhambu (means you add the water and let it reduce and keep repeating it till the raw smell of the tamarind goes).

Vatti vatti pohardu (in Tamil means as the water starts to reduce).

No cooked lentils are added to this kuzhambu, so this kuzhambu can be prepared immediately with no much preparation with the ingredients available in your kitchen.

The Vatta Kozhambu is a famous Tanjorian preparation.

The divide between the Tanjorians and the Pattars of Kerala was not more sharply delienated than in the making of the staple sambhar. The tanjorians were fearfully called easterners by the Kerala Iyers - they would not give their daughters in marriage to a Tanjore family for fear of ill treatment of their daughters but welcomed the Tanjore daughter-in-law as she could be depended upon to run the family with smartness and acumen - make the vettal kuzhambu(sambhar without paruppu (dal)) more frequently. The price of dal was prohibitive for an ordinary family making its living by rituals and temple largesse. So a spoonful of dal, the paruppu at the corner of your banana leaf was served, labelled auspicious, and the rice was eaten mixed with the tamarind pulp, spices and rice-powder-thickened kuzhambu.

(Excerpts from my Article : Sambhar- Story of the South Indian Curry. Refer to the Culinary stories section of my blog for the entire article.)

In the olden days Vatta Kozhambu used to be packed and taken while traveling from village to village for trade or business purposes, as this dish doesn’t tend to get spoilt.

I still remember the aroma and taste of the Vatta Kozhambu prepared by my mom, when we used to be travelling to Madras (now Chennai) by the Madras Mail from Mumbai, a journey of 2 days. Amma would carry the Vatta Kozhambu in a bottle and the taste when mixed with rice would be heavenly.

Incase you are putting onions or any other vegetables, you must remember that it wont last as long as the plain vatta kozhambu but still lasts longer than any other curry.

The Vengaya Vatta Kozhambu tastes better when older as the essence of the onions enter the curry completely and enhance the taste. I am sure once you have tried this recipe, your family will be begging for more.

It remains for 2-3 days in the refrigerator if vegetables are added and lasts upto a week if vegetables are not added even without refrigeration.

VATTA KOZHAMBU.

Ingredients

Vattals used:

Sundakkai / Manathakkali or any vegetable Vattal - 1 tbsp of the vattal

Papadams – 2

Vegetables used:

Fresh Brinjals / Lady's fingers / Tomatoes / Small onions (Chinna vengayam) / Onions. -1 cup of chopped vegetables.

Tamarind - a golf size ball soaked in water

Sambhar Powder / Vattha Kuzhambu powder – 1 ½ - 2 tbspn.

Mustard seeds – 1 tspn

Udad Dal - 1 tspn.

Fenugreek seeds – ½ tspn

Dry Red Chillies - 4 de-seeded (if you are adding with the seed just add 1-2)

Asafoetida Powder – 1 tspn

Curry Leaves - One Sprig

Oil - 4-6 tbsps.

Sugar – 1-2 tspns

Salt to taste

Rice flour – 1 tablespoon (for thickness)

Method

Soak the tamarind in water & extract the pulp (juice). Keep this aside.

Heat 4-6 tablespoons of oil in a kadhai. Break the papadams into small quarters and fry them. Keep aside on a plate.

Now Fry the Vattals, You can use one or all of the vattals mentioned above. I have used Sundakkai and Tamara Kazhangu (lotus roots) vattal.

Sundakkai and Manathakkali vattals are very good for health.

You can use any vattal like Pavakkai(Bitter gourd), Vendakkai (Ladies Fingers) vattal, Maa (Salted dried Mango) Vattal  etc.

Keep aside the fried vattals on a plate.

Now in the same oil, Add mustard seeds, udad dal, fenugreek seeds and the dry red chillies. When the mustard seeds start to crackle, Add the curry leaves.

Now add the vegetables you are using and stir fry in the oil.

If you are using only Chinna Vengayam (Small Onions) – Peel and use as whole

Incase of big Onions, peel and chop into small pieces. Incase of onions stir fry until transparent before adding the next ingredient.

When you add onions, it is called "Vengaya Vatta Kozhambu".

Incase, you are using other vegetables, for example Brinjals have to be cut into long thick slits. If you make the Vattha kuzhambu using Brinjal, it is known as Katrikkai Vattha kuzhambu

Ladies fingers are cut into lengthwise finger length strips. If using only ladies finger, it is known as Vendakkai Vathha kuzhambu

If fresh Lotus roots are used cut them into roundels.

If tomatoes are used, you can cut the tomatoes into small cubes.

Once the seasoning is ready, add the vegetables you are using and stir fry for 1-2 minutes.

Now add the sambhar powder and salt and mix well. The sambhar powder should get fried in the oil (not only will this remove the raw powder smell but give a good color and aroma to your vatta kozhambu).

At this stage add your fried papadams and fried vattals that you have kept aside and stir fry with the masala and vegetables.

You can use freshly prepared Vatta Kozhambu masala (as shown below) and add to the vegetables instead of using the Sambhar powder.

Add the Tamarind water (pulp) and mix well.

Add 4-5 glasses of water & allow to simmer nicely.

The longer it is cooked the better it tastes. After 15-20 minutes of boiling. If you see there isn’t much water left, add some more water as much as the quantity required by you. You keep adding water, till the raw smell (pacchai vaadai) of the tamarind disappears.

Once you feel the raw tamarind smell disappears. Add water according to the quantity of kozhambu required by you. Allow it to come to the boiling point.

Now take the Rice flour in a small bowl and mix with water, ensure there are no lumps. Add this solution to the boiling vatta kozhambu and boil for another 5 minutes. This thickens the kozhambu.

Switch off the gas.

Serve the Vatta Kozhambu with Hot Steamed Rice, A teaspoon of melted ghee and roasted or fried pappadams.

Note:

• Vatta Kozhambu will last longer when more oil is added, hence 4-6 tbsps of oil are added.
• Can add Fresh Brinjals / Lady's fingers / Tomatoes/ Lotus roots
• You can avoid Onions completely.
• If you are using only Chinna Vengayam (Small Onions) - Peel and use as whole

            You can use any vattal like Sundakkai and Manathakkali vattals, Tamara

Kazhangu (lotus roots),  Pavakkai(Bitter gourd), Vendakkai (Ladies Fingers), Vattal Maa (Salted dried Mango) Vattal  etc.

• You can add Pappadams - cut them in small quarters & fry them. Keep aside on a plate.

Fresh Vatta Kozhambu Masala

Ingredients

Udad Dal - 2 tspns

Pepper corns - 1 tspn

Fenugreek – ¼ tsp

Coriander – 1 tbsp

Red Chillies - 3- 4

Asafoetida a bit

Oil – A tsp

Method

Fry all the above ingredients in a little oil until golden brown & grind to a smooth paste. Add this paste, After you add the tamarind juice to the vegetables and follow the above method to prepare delicious Vattha Kozhambu.

POTATO PODIMAS (Mashed Potato curry)

POTATO PODIMAS (Mashed Potato curry)
This is a Sunday special in most Keralaiyer homes. The mashed potato curry goes well with the Small onions(shallots) sambhar. This combination is so deadly that once you have tried it, it will become a Sunday special in your house too. Its very fast to cook and good to eat.

Ingredients
Potatoes – 5-6
Green Chillies – 3-4
Red chillies - 2
Ginger - a small piece
Asafetida – pinch
Salt to taste
Oil – 1 tbsp
Mustard -1 tsp
Udad dal – 1 tsp
Chana dal -1 tsp
Curry leaves – a sprig
Coriander leaves for garnish
Freshly grated coconut for garnish

Method
Wash, boil and peel the potatoes. Mash them and keep it aside.
In a Kadhai (wok), heat some oil add mustard, when the mustard begins to crackle add the udad dal and chana dal, when the dals turn slightly pinkish, Add red chillies, let it become plump, now add asafetida, curry leaves, finely chopped green chillies, finely grated ginger, and salt and then add the mashed potatoes. Mix well, check for salt, if less add now and mix. Let this cook for a few minutes.
Garnish with finely chopped coriander leaves and freshly grated coconut. Mix well and serve.

Variation to this recipe

• You can grind the green chillies, ginger and coconut into a dry paste in a mixie without adding water. Follow the above method, once the red chillies become plump, add asafetida, curry leaves and then the dry masala mix that you grinded in the mixie, add salt, roast for a while, until the coconut starts emanating a fine aroma, then add the mashed potatoes and mix, let it cook for a while, then garnish with finely chopped coriander leaves.
• You can also squeeze some lemon juice in the end and mix well for a different taste.
  

CHINNA VENGAYA SAMBHAR (Sambhar prepared with shallots)

CHINNA VENGAYA SAMBHAR (Sambhar prepared with shallots)
Most Kerala-iyer and Tamil-iyer homes prepare this sambhar as a weekend special. Since Brahmins don’t usually eat much onions, Any dish prepared with onions becomes a special item. The small onions are known for their strong flavor and taste. They are known as Chinna Vengayam or Madras Vengayam and in English they are known as shallots.(Refer to the picture of shallots on your right).
The sambhar tastes even better when it gets leftover and eaten the next day. As the essence of the onions enter the sambhar and it tastes heavenly. This sambhar tastes good when eaten with Potato podimas.
(Refer to my blog for the recipe of potato podimas)

Ingredients
Small Onions (Chinna Vengayam/ Madras Vengayam/ Shallots) – 250 gms
Tamarind - lemon size
Toor dal - 3/4 cup
Sambhar powder - 2 tbsps
Salt as per taste
Oil
Mustard seeds - 1 tsp
Udad dal – ½ tsp
Fenugreek seeds – ½ tsp
Curry leaves – a sprig
Finely chopped Coriander leaves for garnish
Freshly grated coconut – 3-4 tbsps

Method
Soak tamarind in one cup of water. Peel the small onions and wash them well. Keep aside. Pressure cook, the Toor dal until soft. Mash well. Keep aside.
In a pan, take 1 tbsp oil, when hot, add the peeled, washed and drained onion and fry it well till it is transparent. Now add salt, Sambhar powder and curry leaves and fry for 1-2 minutes. Squeeze the tamarind well and strain out the juice and add to the fried onions. Add 2- 3 cups of water and let it simmer till the raw smell of the tamarind disappears. Then add the mashed toor dal, Simmer till thick, check for spices, add some more if required and mix.
In a pan, heat one tablespoon of oil, add mustard seeds, when they begin to crackle, add the udad dal and fenugreek seeds and when the dals turns slightly pinkish, Add the freshly grated coconut. Roast the coconut until it is pink and you get the fine aroma of roasted coconut, Add this to your sambhar and finally garnish with Coriander leaves.
Serve hot with rice, ghee and potato podimas. Enjoy the sambhar

Note: Don’t add asafetida to this recipe as you will loose the aroma of the onions, this was told to me by one grand-aunt who was an expert in cooking.

PARUPPU URUNDAI KOZHAMBU (LENTIL DUMPLINGS IN GRAVY)

Here is the recipe for the Paruppu Urundai Kozhambu. This is a recipe from Tamilnadu but also made by our Kerala Iyers. The Paruppu Urundai Kozhambu tastes so good that it can be eaten just with hot rice and some Ghee, no need of any vegetable to accompany it. You could say it is the kofta of south india. This according to me is one of the trickiest of dishes and needs a lot of patience and repeated trials for it to come out perfect. I have tired to give the recipe in such a way that it would'nt fail even for beginners.
Usually Paruppu Urundai Kozhambu is made only with Toor Dal as the main ingredient but in this recipe I have used Chana Dal also as using chana dal makes the urundai more tasty. Also using soaked raw rice instead of rice flour will enhance the taste even further, but for convenience and speed even rice flour can be used as I have mentioned in my recipe. Please do try this recipe and let me know how it comes.

Paruppu Urundai Kozhambu (Lentil Dumplings in Gravy)
Ingredients:
For the Paruppu Urundai:
Toor Dal - 1/2 cup
Chana dal -1/2 cup
Raw Rice - 2 tbsps (soaked along with the dals or u can also use 1 tsp rice flour later while making the balls, rice is a binding agent.)
3 - 4 red chilies or as per taste and as per how spicy your red chilly is.
Turmeric - 1/2 tsp
A bit of asafoetida
Mustard seeds (rai) - 1/2 tsp.
grated coconut - ¼ of a full coconut
Oil - 4 tsp
Salt to taste
Note : Coconut and rice flour or rice serve as binding agents and hold the balls together.
For Kozhambu:
lemon sized tamarind - 1
Sambhar powder - 2 tbsp.
Red Chillies - 3 - 4
Oil - 3 tbsp
A few curry leaves
Mustard seeds (rai) - 1/2 tsp
Udad Dad (Ulatham paruppu) - 1/2 tsp.
Fenugreek seeds (mendhiyam) - 1/2 tsp.
1 tsp. asafoetida
Salt to taste
Coriander leaves for garnish.
Method:
For the Paruppu Urundai:
Soak the toor dal and chana dal together alongwith the rice (if u r using raw rice) for atleast 1 hr. Drain the dals and the rice and grind them to a coarse firm paste along with red chilies, turmeric, asafoetida and salt.
Heat oil in a kadai, splutter some mustard seeds. Then add the dal paste and saute till the paste changes its color. ( Note : See that the dal does not lose its water content completely. It should still be a paste).
Allow the mixture to cool a bit.
Then add the grated coconut and the rice flour (if u r not using rice)and mix well. Make small light balls from the mixture and keep aside. Note that you don’t press the balls too much.

Tip: If you are afraid that the balls will break in the kuzhambu, u can make the balls and steam cook it for a while. Keep the balls on an idli stand and steam cook for 5-7 minutes. This is a sure shot method for your paruppu urundai kozhambu to be a hit.

For the kozhambu:
Heat oil in a vessel. Add the mustard seeds, udad dal and fenugreek seeds. When they splutter, and red chilies and fry.
Next add curry leaves, asafoetida and sambhar powder and mix well till the masala gets coated with oil.
Extract a thick juice from the tamarind and add the juice to the above. Add salt, allow to boil till the raw smell of the tamarind is lost.
Add the dal balls one by one to the above and cook for a few minutes till the balls start floating on top.
If you have steam cooked the balls then after steam cooking it, add the balls one by one and let it to boil with the kuzhambu for another 5 minutes.
Finally garnish with freshly chopped coriander leaves.
Serve with hot rice and any vegetable of your choice.
Note: If the balls are too many and too close together, they will break up so ensure that the gravy is not too less.
The urundais or balls can be put in Rasam or Morkozhambu also. Some people like to add onions to this recipe, it is their desire if they want to add, but onions should not be added if the balls are to be used in Morkozhambu. Also it is mandatory to steam the balls before u add to the Morkozhambu as the mor(buttermilk) cannot be cooked like the other kozhambu.
Please do try this mouth watering recipe.

ENNAI KATHRIKAI (Brinjals stuffed with masala powder)

Here is the Recipe of Ennai Kathrikai. This is basically a Chettinaad dish( A Tamilnadu speciality). There are people who love brinjals and there are people who cant stand brinjals. This recipe is for both the categories. Sometimes, brinjal when cooked in a different style can taste totally different, Brinjal has a quality which many vegetables don’t have. It has a tenderness and easily absorbs the spices in, this totally changes the taste of the humble brinjal also known as Eggplant and Aubergines.
ENNAI KATHRIKAI
(Brinjals stuffed with masala powder)
Serves : Four
Time Required : 40 minutes

Ingredients :
350 gms small brinjals
9 tsp oil
1 tsp mustard seeds

For the masala powder :
6 dry red chillies
3 tsp coriander seeds
11/2 tsp chana dal
11/2 tsp urad dal
¼ coconut
11/2 tsp salt
a pinch (hing) asafetida

To prepare the masala powder :
Heat two tsp oil in a frying pan. Fry the red chillies, coriander seeds and the dals to a reddish brown colour. Keep aside. Grate the coconut and fry in two tsp oil to a reddish brown colour. Powder the fried chillies and coriander seeds with the salt. Add the fried dals and fried coconut. Powder once again. Add asafetida. Mix well and keep the masala powder aside.
Cut the stems and slit the brinjals into four, taking care that the brinjals do not get cut into four pieces. Stuff each brinjal with a little of the prepared masala powder.
Heat the remaining oil in a pan. Add the mustard seeds, When they splutter, add the stuffed brinjals. Sprinkle a little water, if necessary. (If the brinjals are very tender, there is no need for water. Cover and cook till very soft, truning the brinjals quite often. If the brinjals are not very tender and have seeds, soak a marble sized ball of tamarind in half cup water, extract the pulp and sprinkle this tamarind pulp, instead of water, over the brinjals.

Nutritive value of each serving :
Calories : 178 kcal
Proteins : 1.8 g
Fat : 16.7 g
Minerals : 0.4 g
Fibre : 1.6 g
Carbohydrates : 5.0 g

RASAVANGI

RASAVANGI
Rasavangi is a south Indian dish with a Maratha influence is what I thought but Rasavangi is actually a Maharashtrian dish that has been adapted in the south from the Maratha’s. History has it that when the Maratha’s ruled Tanjore some of their dishes like the Pitlai and Rasavangi slowly made an appearance into the south Indian cuisine. So here’s the recipe for Rasavangi south Indian isshtyle……
Rasavangi
Ingredients :
1 big Brinjal, chopped
1 cup toor dal
4 tsp coriander seeds
6 to 8 red chillies (depending on how spicy your red chilly is)
2 tsp chana dal
3 tsp coconut grated
1 tsp Tamarind paste or u can alternatively use Tamarind powder or also soak tamarind in water and use it according to the sourness of the Tamarind and your taste.
¼ tsp Turmeric (haldi)
½ tsp mustard
½ tsp udad dal
4 tsp cooking oil
1 tsp salt to taste
A small pinch of Asafoetida (hing) and a few curry leaves

Method :
Cook toor dal seperately in 2½ cups of water and keep it aside.
Cut the Brinjals into 1 inch blocks.
Fry coriander seeds, red chillies, channa dal, and hing in 2 tsp of oil and wet grind the above mixture with coconut. Grind until the coconut milk gets released from the coconut. If u want u can slightly roast the coconut also as this will give a fine aroma and enhance the taste further, but it is not necessary
Fry brinjals in 2 tsp of oil until it becomes soft. This is very important as only then the brinjal will loose it’s raw smell and the taste will be very good.
Add turmeric, salt, Tamarind paste and 2 cups of water to this and allow it to cook for a few minutes.
Now put the ground masala, and let it cook for 10 minutes, and then add the cooked toor dal, and let it cook for another 5 to10 minutes.
Heat some oil, splutter mustard, then add hing, udad dal, and curry leaves and add this to the rasavangi.
Here again there are variations, If u want u can add tomatoes, some people even add onions to enhance the flavour. It’s again a personal choice. Do what is most popular in your home or what suits your pallete.

Recipe for Pulikachal / Puliyodharai

One of our members had requested for the recipe of Pulikachal(puliyodarai) in the member's queries. So here are 2 mouthwatering recipes for the pulikachal. One is my style and one is the famous Iyengar style of pulikachal contributed by an iyengar on the internet.

Pulikachal
Tamarind - 2 small balls
Oil - 100 gms (Use gingelly oil preferably)
Chana Dal (Kadala paruppu) - 3 tbsp
Udad Dal (Ulutham paruppu) - 3 tbsp
Dhaniya seeds (Coriander seeds) - 2 tbsp
Red chillies - A handful
Fenugreek seeds(Vendhayam) - 2 tbsp
Asafoetida - A small chunk or u can use asafetida in powder form also.
Extras if u like a tablespoon of groundnuts(peanuts) and a teaspoon of ellu(til)

Method
Make a juice of the tamarind and put it to boil on a low flame. Keep stirring the juice till it thickens. The pacchai vaadai or raw smell must go until then u must cook the tamarind juice.
In a kadhai fry the Fenugreek seeds into golden color, without oil and make it as nice powder, remove and keep separately. In the same kadhai take a teaspoon of oil and dry roast the red chillies first till they become plump in the oil. Remove and keep on a plate. and later dry roast the rest of the ingredients till it lets off a fine aroma. Grind the chillies and the other ingredients and keep aside.
When the tamarind juice thickens, add the required amount of salt.(Tip : Always taste and see as pulikachal requires more salt than normal as the salt has to hit the puli or sourness, I would always advise to taste and put salt.Even if the salt turns out less no problem when u mix with the rice u can add salt later also and eat).
Then add all the ground ingredients. Keep stirring for about five minutes. Add the fenugreek powder and keep stirring till u feel the masalas have blended well with the pulp.
Now Taalichu kothardu or tadka as they say in hindi (fry some more ulutham paruppu, kadala paruppu, red chillies and curry leaves till they turn colour). If you like you may also fry some groundnuts (peanuts) and if u would like to further enhance the taste u could also fry a teaspoon of til (ellu) which u can add last in the tadka.
After all this u stir for some more time and then u will see the oil settle on top and the pulp in the bottom of the kadhai. This indicates that u can switch off the gas.
Your pulikachal is now ready.
Once the paste has cooled down it can be stored in an air-tight jar for use.
Whenever u feel like it just remove some puliyodarai, add it to hot rice and add some gingelly oil, mix well and eat.
The oil that stands on top is what makes the puliyodarai last long. You can keep it outside for a week or so and later u can keep it refrigerated. It can be stored for months in the refrigerator, but u must be careful to use a dry spoon and stir it well with the oil that settles on top and keep it back.
Hope you enjoy this recipe.
******************
Also found this recipe on the internet. Since Iyengar puliyodarai is supposed to be very famous. Here’s a copy of the recipe I found. There are slight variations here and there. You may try this recipe also.

Iyengar Puliyodarai

by TRS Iyengar

Ingredients: (This serves for 8 persons approx.)Tamarind 100 gmsRed chillies 20 gmsBengal gram (Chana Del/Kadalai paruppu) 25 gmsBlack Gram (uLutham paruppu) 15 grmsMustard seeds (kadugu) 1 tea spoonAsafeodita ) Hing, 5 gms
Salt to your tasteTurmeric Powder (Haldi powder/manjal podi) 1tea spoonGingelly oil (Til oil - Nallennai) 200gmsCoriander seeds (Dhania) 1 tb spoonJeerakam 1/2 tea spoonFenugreek seeds (Vendayam) 1/2 tea spoon
Ground nuts & or Cashew - 50 grams (if both used, then 25 grams each)curry leaves - 2 bunch

Preparation Method:

Soak Tamarind in small quantity of water for an hour or so. Make out the tamarind into thick pulp level. Keep aside. Fry the Fenugreek seeds separately into golden color, without oil and make it as nice powder; keep this too to add in the last.

Now, fry the Chilies, Grams, groundnuts, in pure gingili oil to golden color, then add the turmeric powder & mustard seeds at last. Once you got these into golden color, now add the tamarind pulp and stir well in minimum heating. Now add the curry leaves, Asafeodita (Hing - perungayam) and salt. once you get it like a paste or creamy shape, (the more it is solid, the less you can use it for mix in rice), take it out of stove and let it cool. Add the Fenugreek powder at the last and mix it well. By now, you got the the aroma of Iyengar Puliyodarai, a mouth watering smell floats around the kitchen/home!

Now, you got the best of best Iyengar Puliyodarai (Pulihora) or Puliyodharai that is prepared and served in most of the Srivaishnavites' Temple and functions.

Note: This should be prepared only in gingelly oil. First, pour 1 tablespoon full of gingili oil in the cooked rice; then mix the above preparation of Puliyadari Mix and spread it evenly; Now, Fried and powdered Fenugreek may be added after mixing the preparation in rice to get added aroma. Shelf life for 15 days. (You can even add the powder of fried ground nuts over the rice to get more tastier smell!)

Warning: This cooked Item contain highest cholesterol proposition, hence persons with high cholesterol level to avoid eating this too much.

MY JFI ENTRY FOR DECEMBER 2007 - PARUPPU RASAM

JFI ENTRYThis was my first ever JFI entry, for those who don't know what JFI is refer to Indira's blog Mahanandi
I think its a wonderful event for all foodie fellow bloggers to come together. This month's event was hosted by Linda from Out of the Garden and the Ingredient was Toor Dal, It was the last day to send the entry and I had discovered about JFI that evening only, I decided to participate with a humble recipe of the Paruppu Rasam. Linda was kind enough to accept my recipe and I got to be part of this JFI.
Soon, I learnt that hosting the JFI is no mean business, a lot of hard work has to be put in, accumulating recipes, pictures, assimilating them and presenting them. And these women take their work seriously too. You can check their blog to know that. Isn't it amazing that women today manage their home, work, kids and their blogs so well. Here's my first ever JFI entry.

Paruppu RasamThe paruppu rasam is just the usual rasam, with the variation being, in this rasam, toor dal pulp is added in abundance and the rasam is less spicy. Suitable for infants and kids, so they can get proteins in their diet and also get introduced to the light spices in the rasam.

Ingredients
Tomatoes – 1 (optional)Tamarind Juice – 2-3 tablespoonsRasam powder – 1 tspCooked Toor Dal – 4-5 TbspsMustard seeds – 1tspCumin seeds – 1 tsp
Crushed Pepper – ½ tspAsafetida – a pinchSalt as per tasteGhee – 1 tbspCurry leaves – a sprigCoriander leaves for garnishing

Method
Cut your tomatoes into ¼ inch cubes, and add the tamarind juice, add salt, rasam powder, crushed pepper powder, a pinch of asafetida and allow to boil till the tomatoes are soft. You can crush one or 2 pieces of the tomatoes with a karandi(spoon) so that the essence of the tomato enters the rasam nicely.

Add the cooked toor dal. Boil for another 2-3 minutes.

Heat 1 tablespoon of Ghee in a pan, add mustard seeds, cumin seeds, Fry till the mustard seeds pop. Add curry leaves, let it fry, pour this seasoning on top of the rasam.

Garnish with finely chopped fresh coriander leaves and remove from flame.

Serve with hot rice and pappads. Or can also be served as an appetizer.

Note: Tomatoes are optional.

LEMON RASAM

Lemon Rasam

IngredientsLemon - 1Tomatoes - 1 bigFinely grated Ginger - a small pieceGreen chillies – 2-3Turmeric powder - 1 teaspoonRasam Powder – 2 teaspoonsAsafoetida – 1 teaspoonJeera powder (1 tablespoon) / Jeera seeds (whole - 1 tablespoon)Ground pepper – 1 teaspoonMustard - 1 teaspoonFenugreek (Methi Seeds) -1 teaspoonCooked Toor Dal (1 cup)Chopped fresh coriander for GarnishOil or ghee – 1 tablespoon
MethodSlit green chillies in the middle, Cut tomatoes into ¼ inch cubes, grate the ginger, keep aside.Put some oil / ghee (1 tablespoon) in a pan, add mustard, and when it crackles, add methi and jeera and let it get fried.To this add the green chillies, ginger and tomatoes, let it fry for a while till u see the tomatoes become soggy, then , add some turmeric powder, Asafoetida, salt and let it fry for five minutes or so.Once the tomatoes are slightly cooked, add water and let it cook. Add water as needed.Add jeera powder, rasam powder and the ground pepper to the broth. Allow to boil for a while so the spices enter the water. Take the cooked toor dal and make it into a watery pulp by smashing and adding water to it. Add this pulp to the boiling broth. Bring it to another boil. Add water as needed as the rasam should not be thick.Switch off the stove and let the rasam cool.Before serving, squeeze in the lime juice into the rasam.Add a little bit of salt. As lime usually sours the broth, so the salt in the broth reduces.Garnish with freshly chopped coriander.Tip: Don’t squeeze lime into very hot rasam as it may make the rasam bitter.
Don’t boil the rasam after adding the lime, even this will make the rasam bitter

RED CHILLY RASAM (Killu Milagai Rasam)

Red Chilly Rasam (Killu Milagai Rasam)
As the name suggests, red chillies are the main ingredient used in this rasam. It is for those who like spicy Rasams. Red chilly has a very distinctive flavor.

Ingredients
Red chillies – 4-5
Tamarind - lemon size (soaked in luke warm water)
Mustard seeds - 1/2 teaspoon.
Salt to taste.
Ghee or Oil – 1 tsp
Curry leaves -1 sprig.
Coriander leaves for garnish

Method
Break the red chillies into half. In a pan, heat oil, add mustard seeds and when they start to crackle add the red chillies. When the red chillies get plump, Add the curry leaves. Add the tamarind water. Squeeze our the tamarind pulp and add the concentrated water first and then the diluted one. Add salt and let it boil till the raw smell of the tamarind is gone. Once done, remove from flame. Garnish with finely chopped coriander leaves and serve hot.

MOONG DAL RASAM (Pesara Pappu Charu)

Moong Dal Rasam (Pesara Pappu Charu)This is an input from our Andhra Kitchen

Ingredients
Yellow moong dal - 1 cup
Onion, one - cut into chunks
Red chilli powder - ½ tsp
Turmeric - ½ tsp
Small marble size ball of tamarind p
Mustard seeds – 1tsp
Cumin seeds – 1 tsp
Oil/Ghee – 1 tsp
Salt to taste
Curry leaves – 1 sprig
Coriander leaves for Garnishing

Method
Roast the moong dal in a kadhai to a light brown color. Keep aside until it is cool. Take the roasted dal in a pressure cooker, wash and then add onion, red chilli powder, turmeric, tamarind along with about a glass of water. Pressure cook this. Once it is cooked add salt and mash the dal to smooth consistency.

In a vessel, take one teaspoon ghee, add the mustard seeds, once it splutters add cumin seeds, curry leaves. Add the smoothly mashed dal and two glasses of water.

See if anything is required, add salt, tamarind or chilly powder if required

Bring the broth to a boil and let it simmer for about 10 to 15 minutes on a low flame. Keep stirring lest the dal sticks to the bottom of the pan.

Remove from fire and garnish with coriander leaves.

Tip : If you like you can avoid the tamarind in the entire procedure. And after removing the rasam from the gas you can add lime. It tastes very good.

MIX VEGETABLE KOOTU with Turnip / Nulkol

I am a strict vegetarian. Living abroad limits you to lesser variety when eating out as there are less herbivores in other countries. I am here to talk about a vegetable that I re-discovered. I use the word re-discover here as Turnip or Nulkol as it is known in Tamil seems to be one vegetable which is not oft seen in Brahmin households. I haven't seen Turnip in Mumbai too much, that maybe the reason I didnt know what to make with it when I saw it in the Singapore Indian markets.

Turnip belongs to the vegetable kingdom. When I first bought Turnip I didnt know how to cook it...I explored the internet for south Indian recipes using Turnip as my keyword but alas there were none. I asked my mom and she said" we dont eat Turnip much" I asked a few people around who are from down south and they also said they dont know how to make it. Then one old aunty from down south said that Turnip (Nulkol) is good for health and since people dont like the smell or taste of it much, it is usually put in the kootu with other vegetables. Please do try this kootu recipe. It tastes excellent with any Thogayal and roasted or fried lijjat pappads....a combination to die for.
Its a must try!!!!!!!!!!!!

MIX VEGETABLE KOOTU with Turnip / Nulkol
Ingredients

Toor Dal(Split pigeon peas) / Better still Half split yellow mung dal(Paitham(Paasi) paruppu) l- 1 cup
Any vegetables can be put - Elavan (Ash gourd or White pumpkin), Bangalore katrikkai, Nulkol, Carrot, potato, raw bananas,(all these must be peeled and chopped into square pieces) beans, green brinjals (chopped into small pieces), drumsticks(chopped into finger lengths), greenpeas. curry leaves. You can add even one tomato if u like.
Add one piece of each vegetable, but if the Nulkol is small add 2 pieces. As we are mixing a lot of vegetables the quantity will become too much.
Turmeric powder- 1/4 tsp
Salt as per taste
Asafoetida- a pinch
Red chilies- 3 (again depending on taste and the type of red chillies u r using)
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Grated coconut- 1 cup
Cumin Seeds – 1tbsp
Method
Pressure cook the toor/mung dal and set aside.
Steam all of the vegetables with turmeric, asafoetida & salt in a pan. Break a few curry leaves and add it to the vegetables for aroma. Don’t cook it too soft that it gets mashed completely (don’t steam cook in the pressure cooker. It’s better if u do it in a pan and cover with a lid, so u can keep checking if the vegetables are done.)
Once cooked, Mix the cooked dal with the steamed vegetables.
Now in a mixie take one cup coconut, add 1tbsp jeera(cumin seeds) and 3 red chillies and grind to a paste). Allow it all to boil together for a while so that the masala enters the vegetables.
Then u do the tempering(tadka)
Heat oil in a pan and add mustard seeds. When it starts to pop add urad dhal and fry for few minutes. You can add 1 or 2 red chillies (this will make it spicy so be careful) and season the kootu.
Taste the kootu when u are cooking it. Tasting and cooking is a foolproof method of cooking for beginners.
Once seasoned it is ready to be served.
It tastes good with Chappati or rice. Its highly nutritious too as it has so many vegetables and hardly any oil. Its totally steam cooked. The only oil u use is for tempering.
I am sure you’ll will enjoy this recipe.

You can read more about Turnip here

and the nutritional benefits of eating Turnip here

GOTTU RASAM

Gottu Rasam.This Rasam is simple to prepare, with no ingredients except tamarind, Rasam powder and water. Gottu Rasam is basically rasam minus toor dal. This is a quick and easy instant rasam which can be prepared in emergency, if you come back after a trip and there is nothing in the house, except the basic spices.

Ingredients
Tamarind Juice – 2-3 tablespoons
Rasam powder - 2 tspsMustard seeds – 1tspCumin seeds – 1 tspCrushed Pepper – 1 tspAsafetida - a PinchSalt as per taste
Ghee – 1 tbspCurry leaves – a sprigCoriander leaves for garnishing

Method
Take tamarind juice in a pan, add salt, rasam powder, crushed pepper powder,and a pinch of asafetida and allow to boil till the raw smell of the tamarind is gone

Heat 1 tablespoon of Ghee in a pan, add mustard seeds, cumin seeds, Fry till the mustard seeds pop. Add curry leaves, let it fry, pour this seasoning on top of the rasam.
Garnish with finely chopped fresh coriander leaves and remove from flame.
Serve with hot rice and pappads. Or can also be served as an appetizer.

PINEAPPLE PULISSERY

PULISSERY
Puli means sour. Pulissery is a sweet and sour Kerala dish, prepared in a coconut and yogurt gravy. Pulissery is usually made with fruits. I have shown different variations of the Pulissery here. It is also made with Pumpkin, Yam(Chenai) or Raw Banana (Vazhakkai). This is one of the truly exotic dishes of Kerala.

PINEAPPLE PULISSERY
Ingredients
Pineapple - 11/2 cup cubed
Coconut - 1 1/2 cup grated
Cumin seeds 1 tspn
Thick yogurt - Curd – 1 cup
Turmeric – 1 tsp
Red chilly powder – 1 ½ tsp
Salt as per taste
Sugar – 1 tsp
Cooking oil -1 tbsn (Can use coconut oil for the typical Kerala feel)
Mustard seeds -1 tspn
Fenugreek seeds – ½ tspn
Curry leaves -1 sprig
Red Chilly - 1-2

Method
Grind coconut, cumin seeds, sugar and salt according to taste together to get a fine paste. Try not to add much water. Keep aside

In a kadhai, boil the pineapple with 1 cup of water, turmeric and red chilly powder. Then reduce heat and cook covered on medium heat. Once the pineapple is done, it shouldn’t get too soft that it can be mashed.

Add the coconut, cumin paste that we prepared earlier and mix well. Allow it to cook for another 2-3 minutes, then add the yogurt and mix well. Keep the gas on a low flame while adding the yogurt. Mix well and boil for a minute or 2 and then switch off the gas.

Meanwhile heat oil in a small pan add mustard seeds and when they crackle add fenugreek seeds, red chilly and fry till the chilly gets plump. Add the curry leaves and pour this seasoning into the Pulissery.

Fry some grated coconut and add to the dish at the end of it. This is the special value addition to the dish.

Different Variations to the Pulissery are :

• MANGO (MAMBAZHA) PULISSERY - Pulissery can be prepared with Mangoes. Peel and deseed the mango and cut itinto cubes and follow the above method.

• BANANA (PAZHA) PULISSERY - Pulissery can be prepared with Bananas. Use semi-ripe bananas. Peel and cut the bananas into big chunks and follow the above method.

• ORANGE (NARANGYA) PULISSERY - Pulissery can be prepared with Oranges (Narangya). Peel and deseed the oranges and follow the above method.
  

• APPLE PULISSERY - Pulissery can be prepared with Apples. Peel and deseed the apples and cut them into cubes and follow the above method.
  

• PAPAYA PULISSERY - Pulissery can be prepared with Papaya. Use semi-ripe papaya. Peel and deseed the Papaya and cut them into cubes and follow the above method.
  

• ORANGE PUMPKIN (MATTHAN)PULISSERY - Pulissery can also be prepared with Orange Pumpkin(Matthan). Follow the above method. (For the matthan you can retain the skin but if the skin is very thick, u can peel it off)
  

• YAM (CHENAI) PULISSERY - Pulissery can be prepared with Yam. Peel and cut the yam into cubes and follow the above method.
  

• RAW BANANA (VAZHAKKAI) PULISSERY - Pulissery can be prepared with Raw Banana. Peel and cut the Vazhakkai into cubes follow the above method.