Kootanchoru .... A Rice Lentil Greens Vegetable Medley

கூட்டாஞ்சோறு ... this is a classic dish from the region of Thirunelveli [Nellai] which is in the southern part of Tamil Nadu. It is a one pot flavourful mix of rice, lentils, vegetables and greens. It is also referred with another name "Kadambha Saadham" and like any other traditional dish from Tamil Nadu this is slowly disappearing from our daily menus.

If you have a chance do question the older generation about their favorite dish especially when travelling out of station to visit temples... I am sure 90% of them would vote for this dish.  

The secret to a tasty kootanchoru is the use of parboiled rice and country vegetables, cooking them in a ground paste made of pearl onions and coconut and tempering with gingelly oil, asafoetida and vadagam.

By country vegetables, I mean drumstick, brinjal, raw banana, raw mango and avaraikai [broad beans] which are ususally grown in ones own backyards. Classically leaves from the Moringa tree [drumstick leaves] and arai keerai [Amaranthus Tritis] are added to the dish.

So you can imagine the nutritional value of the dish. As all the ingredients are home grown, they are 100% organic, readily available and easy on the pocket. There is no need for any side dish for this rice preparation, simple appalam or vathal made from rice porridge[koozh vathal] is enough.

Like any other classic recipe which gets adapted to different styles of cooking, this simple dish has undergone adaptations to suit individual palates. This is how the dish is prepared in our household. You can use potatoes, cauliflower, beans etc to prepare the dish. More modern versions use sambhar powder to flavour the dish...

Serves 4-5 people.
Preparation time: 20 minutes.
Cooking time: 40 minutes.

 
For the recipe:
Par boiled rice: 2 cups
Thuvaram paruppu : 1/2 cup
Raw mango: 2.
Raw banana: 2-3 [wash, peel, slice into 1/3 inch pieces and soak in water ].
Durmstick :2 [cut into 2 inch pieces].
Avaraikkai: 2 handfuls [cut to 1 inch pieces].
Brinjal: 6-8 [wash, quarter and soak in water].
Murungai keerai: 2 handfuls.
Arai keerai: a handful.
Tamarind: small lime size ball.
Tumeric powder: 1 tsp.
Salt: to taste.
Gingelly oil: 2 tbsp
Warm water:6 cups.

To grind:
Pearl onions: 8-10.
Cumin seeds: 2 tsp.
Red chillies: 3-4 .
Coconut scrapings: 3 tbsp.

For tempering: 
Gingelly oil: 2 -3 tbsp.
Mustard seeds: 1 tsp.
Urad dal: 1 tsp.
Asafoetida powder: 3/4 tsp.
Talipu vadagam: 1-2 tsp.

1.Wash the rice and dal seperatly twice and soak for 20 minutes. Wash the greens and reserve .In the meantime, grind the onions, coconut, cumin seeds and red chillies to a smooth paste. Cut the mango to bite size pieces.
2. Soak the tamarind in 1/2 cup warm water, mash, extract the juice and reserve the juice until later use.
3.Heat a deep pressure cooker on medium. Add 2 tbsp of oil. Add the ground masala paste, tumeric powder, salt and cook for 5 minutes. Add the tamarind extract and cook for 5 more minutes until the raw aroma of tamarind disappears.
3.Drain the rice and dal completely.Add the rice, dal, vegetables and greens to the pan. Gently mix and add the water.
4.Close the pan and cook for 3 whistles. Remove from flame and let the pressure settle down.
5.Heat the remaining gingelly oil in a small pan. Splutter the mustard seeds, urad dal, asafoetida powder and vadagam.
6.Add to the cooked dish and mix gently until well incorporated.

Serve hot with fried appalams or vathal....

Notes: Be careful of the amount of water to cook the rice and dal as excess water with make the dish go very mushy which isn't very appetising. Increase or decrease the amount of vegetables added.

If the rice and dal are not soaked, then you need to add 1/2 cup of water more to get them cooked to until just done.

Try sticking to the authentic ingredients as much as possible for a flavoursome dish.

Enjoy....

Scribbled by Reva

Royal Feast -Kongu Mutton Biriyani

 Biriyani , even the name makes me drool. I am excited as this is the first mutton recipe in my blog. Coming to think of it I am a Non-Vegetarian in every sense of the word but most of the recipes here are vegetarian. I don't know how ..!!

Anyway I am glad that this recipe is worth the wait. As we all know there are so many biriyani recipes out there and each and every dish is so tasty. I saw this recipe in "Aaha Enna Rusi" in Sun TV in 2010 by Chef. Jacob Sahay. That particular episode was Coimbatore special and this recipe was cooked by Chef.Muthukumar. He works in Alankar Grand Hotel in Gandhipuram, Coimbatore.

If you have a chance to visit this hotel , do have lunch which is usually a grand buffet. This biriyani dish is served as the main course and is absolutely lip smacking.

I didn't realise that I was preparing the exclusive restaurant dish at home when I made this for the first time after seeing the episode.

The coconut oil and coconut milk powder gives the biriyani a very sublte flavour and is very aromatic. Don't be skeptical about the limited spice powders used. The flavour of the biriyani is immense.

Mutton is the key component of this dish but if you wish to use chicken, please be my guest.

I have prepared this dish with both Basmati rice and Jeeraga Sambha rice. Both the preparations are immensely flavourful but my vote is for the Jeeraga Sambha rice.

For the biriyani:
Mutton [with bone]: 1/2 kg.
Tumeric powder: 1/2 tsp.
Basmati rice: 1/2 kg.
Large onions [sliced]: 2.
Medium tomatoes [sliced]:2.
Green chillies [slit]: 8.
Garlic pods: 8-10.
Garlic paste:2 tsp.
Ginger paste:2 tsp.
Soombhu [fennel] powder:1/2 tsp.
Garam masala:1/2 tsp.
Cardamom powder: 1/2 tsp.
Coconut powder: 2 tsp.
Curd : 4 tsp.
Lime juice: 1/2 tsp.
Milk :1 cup.
Warm water :6 cups [see notes]
Water from the cooked mutton:1cup [See notes]
Mint and coriander leaves: a handful each
Salt: to taste.

For the tempering:
Coconut oil: 3 tbsp.
Vegetable oil: 1 tbsp.
Aroma spices [cardamom, cloves, bay leaves, star anise]: 2 each.
Curry leaves: 1 sprig.
Whole cashews: 10.
Poppy seeds:1 tsp

1.Wash the mutton 4- 5 times in fresh water and pressure cook with tumeric powder,1 tsp salt and 1 cup of water [See notes].
2.Cook until just done and keep aside [see notes].
3.In a large deep vessel [preferably non stick] heat coconut and vegetable oil.
4.Add the aroma spices and then add the poppy seeds and curry leaves. Let it splutter.
5.Add the whole garlic pods and cashews. Fry for one minute.
6.Add the onions and green chillies. Fry for 5 minutes.
7.Add the ginger paste and fry for 2 minutes.
8.Add the powders, garlic paste, cooked mutton and curd.
9.Mix well and after a minute add the washed rice, mint and coriander leaves.

10.Add the milk and the rest of the water but reserving half cup. Let the rice cook uncovered until 3/4th done.
11.Place a flat iron griddle on slim flame and place the vessel containing the biriyani on the iron griddle.
12.Pour water on the iron griddle so that the water surrounds the base of the biriyani vessel. Close the vessel and let the biriyani cook in dum for 25-30 minutes.
13. Stir once or twice in between to check wether the rice has cooked. Sprinkle the reserved 1/2 cup of water a little if needed.
13.Remove the biriyani from heat and let it rest for at 2 hours.

Garnish with fresh mint leaves and serve with fresh curds.

Notes:
1.The cup that I have used for this recipe holds 125ml of water. So for 1/2 kg of basmati rice I have  used 1 litre of liquid [milk [1 cup] + water from the cooked mutton [1 cup] + warm water [6 cups].
2.Please do not soak the basmati rice as it goes very soft when cooked in this method.

3.In the original recipe the chef has used Jeeraga Sambha rice [ஜீரக சம்பா அரிசி] which is traditionally used for biriyani preparation in Tamil Nadu. You can use this rice if you have it but remember to soak it for 1/2 hour before cooking. The proportion is for 2 cups of rice: 3 cups of liquid is used [2and 1/4 cups of water + 3/4 cup of milk].

4.The mutton should be cooked until it is just done or for 4 - 5 whistles depending on the quality and age of the lamb. When you press the flesh after the mutton is cooked, it should be soft but hold its shape.
5.If you want to use chicken, use 1/2kg chicken with bones. Add the raw chicken to the masala [step 8] and cook in the masala.
6.Be careful of the amount of water you add as the chicken lets out water when cooked.

Don't forget to link up your Biriyani/Pulao recipes to the "Royal Feast - Biriyani" happening here.... only 3 days remaining to participate in the give away...:))


Enjoy....


Scribbled by Reva

Pongal Thirunaal - Uzhavar Thiruvizhaa

"Pongal Nal Vazhthukal" to everyone.

I am late in posting this post but I am sure you will enjoy reading. This festival is also known as "Uzhavar Thirunaal" or "Farmer's Festival". So the name is kind of self - explanatory. It is indeed a harvest festival and giving thanks to the almighty for all the good fortune.

There are some routine practices which makes this festival special. First and foremost is the food - sweet and spicy pongal, vadai, payasam, sweet pori mixture [sweet flattened rice flakes mixture], pongal kuzhambhu, coconut chutney etc.

The highlight of the festival is the offering of freshly harvested produce - rice, tumeric bulbs, sugar cane and country vegetables [brinjal, broad beans, pumpkin, potato, field beans, sweet potato etc]. The celebrations are seen in full form in rural areas more than urban areas, especially in households who own large farms. The food is cooked and offered to the Sun god along with the fresh farm produce. Then new clothes are distributed to all the farm workers and then the food is served to all who have gathered.

Check out this post for more about the Pongal celebrations : Pongal-Words and klicks

There is a practice of drawing kolams in the front yard of each household. Powdered rice [அரிசி மாவு] is traditionally used to draw these kolams. Rice [Arisi /அரிசி] is considered as the representative of Goddess Lakshmi. It is believed that drawing kolams in rice flour early in the morning ensures that you and your household is blessed by Goddess Lakshmi.   Powdered white stone [வெங்கசங்கள் பொடி] is used nowadays for drawing these designs.

Let us leave the religious beliefs aside and look at it in a scientific way. India has one of the lowest incidence of Alzheimer's disease [progressive loss of brain's memory capacity]. The present day research shows that training  your brain cells on a regular basis is best way to keep this disease at bay along with low fat herbal diet.

Kolams are like geometric abstract patterns, inter mingled religious and philosophical motifs. Each one is of a different design and measurement and attributed to a specific diety. Some are so large that they cover the entire breadth of the street. They did not have any book in hand to draw them kolams and they rely solely on their memory for the designs. It was a very subtle creative way of increasing the memory capacity of the brain. This same scientific principle applies to learning all the hymns, mantras and slogams for each God and reciting them every morning.

Kolams are a symbol of auspiciousness and very widely practiced in Tamil Nadu. Traditionally the front yard is drenched with water, sometimes cowdung is mixed with the water and this is used to wash the front yard. It is believed to ward  of evil spirits, in other words infectious germs. Kolams are drawn and outlined with Kaavi/ காவி [Red brick colouring] to give a lovely look.

Rice flour is mixed with water to make a thick paste and the patterns are drawn especially during Krishna Jayanthi.

The month of December [மார்கழி] is famous for the early rising ritual among Hindus. The whole house hold gets up early around 4:00 AM and finish the morning rituals. The men go around the streets in groups singing hymns and the women folk decorate the front yard with large kolams. There is an underlying competition of who draws the largest and most complex pattern in a short period of time.

Information courtesy : Wikipedia , Indian Heritage

There are various patterns in Kolams - Pulli [dots] are arranged in sequence and lines are joined in straight lines or as twisted chains to make patterns. The stroke is known as kambi [கம்பி /twine] which runs around pulli [புள்ளி/dot]. If the stroke is twisted and runs around the dot to form a loop, it is called Nelli / [நெளி கோலம் ]. Various figures like flowers, birds, pots, fish and sometimes welcome writings are also written.

Now coming to the recipe, this is a classic combination in Tamil Nadu. Where ever you go in Tamil Nadu, no matter how tiny the restaurant you would be served with pongal and vadai.

During this festival, varieties of pongal, both sweet and spicy are prepared and served. This spicy variety has been in existence for a very long time since Sangam period [சங்க காலம்] dating back to 3000 B.C. Addition if various spices came along the way. It is very healthy and tasty and fit for all age groups.

Note: Please have this for breakfast and not for lunch or dinner as it is meant to release energy for your whole day's work. Have in moderation [around 1 cup] if your job does not involve much moving around

For the Ven Pongal:
Raw rice /pacharisi: 1 and 1/2 cups
Moong dal: 1/2 cup.
Fresh ginger [chopped] : 1 inch piece
Whole pepper corns: 1 tbsp.
Cumin seeds: 3/4 tbsp.
Cashews: 8-10.
Curry leaves: 1 sprig.
Salt: to taste.
Water:  4 cups.
Ghee: 2 tbsp.

1.Wash and soak the rice and dhal together for 1/2 hour. Drain the water, add the 4 cups of water and pressure cook for two whistles on medium flame.
2.Let the pressure settle down.
3.Meanwhile heat the ghee. Splutter the cumin, curry leaves and pepper corns.
4.Add the chopped ginger and cashews. Fry for 2 minutes and remove from flame.
5.Open the pressure cooker lid and add the fried spices and salt to the cooked rice and dhal.
6.Mix well and serve hot.

The best combination for pongal is medhu vadai, sambhar and coconut chutney....

This is my first experimental trial of this vadai as I was very skeptical about the outcome. I have heard stories about the consistency becoming watery, the dough very sticky, the vadai becoming too hard etc etc etc... but I asked my hubby's aunt [சித்தி] who is my chinna mamiyaar [சின்ன மாமியார் ] for the recipe. Her tips are at the end of this post...

For the medhu vadai:

Whole urad dhal: 2 cups.

Cumin seeds: 2 tsp.

Pearl onions [chopped] : 5-6. 

Whole pepper corns: 1 tsp.

Green chillies [chopped]: 2-3. 

Curry leaves: 1 sprig.

Fresh coconut flesh [chopped]: 4 to 5 one inch pieces.

Salt : to taste 

1.Wash and soak the dhal for a couple of hours and grind to a smooth thick dough without adding any water. Take the dough in a bowl.

2.Add all the other spices  and salt except the onions. Mix well.

3.Heat the oil and test for the temperature by frying a tiny blob of the dough [see tips].

4.When the oil is heated enough add the onions and mix well.
5.Apply some oil on your palms and take a small golf ball size of the dough. 

6.Flatten it slightly and make hole in the centre of the dough.

7.Gently slip it into the hot oil and fry until it is golden brown on all sides.

8.Take the vadais out of the oil and drain them on kitchen towels.

Enjoy hot with sambhar and coconut chutney.....

Note: even if you don't get the shape right don't worry, enjoy the tasty vadais. If there are some left overs, soak them in sambhar for "Sambhar Vadai" or in some runny yogurt and top with some bhoodhis and fresh coriander for "Curd Vadai"

Tips for making soft vadais:

1.Soak the urad dhal for only 2-3 hours.

2.Grind the dhal in a grinder and not a mixie.

3.Do not add any water when grinding the dhal or when taking the dough out of the grinder.

4.Add the onions and salt only when you are about to fry the vadai as the onions tend to let out water when it comes in contact with salt.

5.Heat the oil to the right temperature - not too hot nor cold. Test by frying a small blob of the dough. If it pops up to the surface immediately and colours very quickly - then the oil is too hot. If it does not rise to the top, then the oil is too cold.

6. The dough blob should sizzle and come to the top slowly and steadily to the top and colour evenly.

Enjoy.....

Scribbled by Reva

Arisi Paruppu Saadham

           As we all know rice is the staple of the South Indian and most of the countries in South East Asia. It is a versatile grain either cooked and eaten as it is with a curry and side dish. It also forms a lovely base  for various other ingredients to be added and made into a one pot meal.
          This recipe is one such one pot meal. The fact that dhal is added fulfills the daily requirement of protein. It is full of flavour and the colour is so bright that it fills u up with sunshine ......[now that is an exaggeration..:)]

          Arisi Paruppu Saadam means "Rice Dish made with Rice and Dhal" [Arisi means rice and Paruppu means Dal]. This dish has its precursor dating to the 7th century. This is a speciality of Kongunad Cuisine. It makes a perfect lunch box dish with appalams.

          A very tasty, can be prepared in minutes and veggies can be added to make it more nutritious.

         To get the authentic taste it is essential to use gingelly oil and small onions. I make it with ponni puzhungal rice [the type of rice that most of the families in Tamil Nadu use on an everyday basis]. You can substitute it with basmati rice but reduce the amount of water to 2 and 1/2 cups of water.

For the rice:
Ponni puzhungal arisi: 1 cup.
Toor dhal: 1/2 cup.
Small onions [chopped] : 150gms.
Tomato [chopped] : 1
Green chillies [chopped] : 3.
Garlic pods [chopped] : 5-6.
Sambhar powder: 2 tsp.
Tumeric powder: 1 tsp.
Salt: to taste.
Hot water: 3 cups.

For tempering:
Mustard seeds: 1/2 tsp.
Cumin seeds:1/2 tsp.
Curry leaves: 1 sprig.
Gingelly oil : 3 tbsp.

For garnishing:
Coriander leaves: 1 tbsp [chopped]

1.Wash the rice and dhal and soak them together for 30mins.
2.Heat the oil pressure cooker pan on medium heat.
3.Splutter mustard, cumin and curry leaves.
4.Add the onions, garlic and chillies. Saute until golden.
5.Add the powders, tomato and salt. Cook for 2 minutes.

6.Add the rice and dhal with the 3 cups of hot water and close the cooker lid.
7.Cook for 2 whistle sounds and put off the flame.
8.When the pressure settles down, open the lid and mix the rice gently.
9.Garnish with coriander and serve with appalams.

Sending this to "CWF" an event by Kiran , guest hosted by Suma of Veggie Platter

 Sending it to "HCC - Lunchbox Ideas" by Anamika  an event originally by Smitha .

Enjoy....


Scribbled by Reva.

Methi Rice/Venthaiya Keerai Saadham

                Methi leaves otherwise known as "Venthaiya keerai" has been in our menu for a long time. It does have a bitter taste but when cooked with the right ingredients it tastes wonderful. There is no need for me to tell anything new about these leaves but even then, a few words....they contain minerals like potassium, calcium, and iron, Vitamin C and K. The best part is that they are low in calories and high in protein.

Cooked rice : 2 cups.
Methi leaves/Venthaiya keerai: 2 medium sized bundles.
Onion [large]:1.
Curry leaves: 1 sprig.
Salt: to taste.
Oil: 2 tsp.

To fry in 1 tsp of oil and grind to a powder:

Whole coriander seeds: 2 tsp.
Groundnuts: 3 tbsp.
Cumin seeds: 1 tsp.
Red chillies: 2-3.

1.Seperate the methi leaves from the stalks, wash thoroughly, drain and keep seperately.
2.In a kadai, heat oil and splutter the curry leaves. Add the onions.
3.Saute until translucent.

4.Add the leaves and the ground masala powder. Saute until the leaves are wilted and the masala well blended.
5.Add the rice and salt. Mix thoroughly.

           Serve hot with pickle and pappad.


Entry event "Only Greens" started by Pari of cooking-goodfood.blogspot.com  by guest hosted by Saraswathi of simplysara07.blogspot.com.

 Sending it to "HCC - Lunchbox Ideas" by Anamika  an event originally by Smitha .

Enjoy.....


Scribbled by Reva.

Brinjal Rice [Vangibath]

   This is my favourite rice dish as it is spicy and hits the spot when you have a mouthful with a crunchy appalam. my family members are not a big fan but I do cook this dish often just to irritate them. Just for fun.....

Cooked rice: 2 cups.
Brinjal/eggplant [small]: 1/4kg
Large onion:1
Red chillies: 2.
Dhania powder: 2 tsp.
Tumeric powder : 1/4 tsp.
Cashews: 10.
Salt :to taste.
Oil: 2 tbsp.

To splutter:
Kadalai paruppu/channadhal: 1 tsp.
Urad dhal: 1 tsp.
Mustard seeds:1/2 tsp.
Cumin seeds: 1/2 tsp.
Asafoetida powder: 2 pinches.
Curry leaves: 1 sprig.

Dry roast and grind : Coconut scrapings: 3 tbsp.

For masala : fry in 1 tsp of oil and grind.
Cinnamon: 1 inch piece.
Cardamom: 2.
Poppy seeds: 1 tsp.
Red chillies: 2.

1.Chop onions and brinjal.
2.Heat oil in a kadai. Splutter mustard, cumin, channa dhal, urad dhal, curry leaves and asafoetida.
3.Add the onions and red chillies. Saute until the onions are translucent.
4.Add the chopped brinjal and saute until soft.
5.Add the ground masala, powdered coconut scrapings, dhania powder, tumeric, cashews and salt. Mix well.
6.Cook in simmer until oil seperates and floats on top. If it becomes too dry, add 1/2 cup of water.
7.Add the rice and mix well. Check salt.
8.Serve warm garnished with coriander leaves.

Enjoy....

Scribbled by Reva.

Coconut Rice / Thengai Saadam

Coconut Rice / Thengai Saadam

        Aromatic rice specked with coconut scrapings and subtly flavoured with a hint of red chilli and curry leaves... I am starting to give a "5 STAR" treatment for this simple rice with all this fancy english descriptive words....
      This is a simple rice recipe which is quick and easy to dish up and carries off most of the authentic side dishes well.

Cooked rice: 2 cups.
Coconut scrapings: 4 tbsp.
Mustard seeds: 1/2 tsp.
Cumin: 1/2 tsp.
Channa dhal: 1 tsp.
Red chillies: 3.
Curry leaves: 1 sprig.
Salt: to taste.
Oil: 1 tbsp.

1.Heat oil in a kadai. Splutter mustard seeds, cumin, channa dhal, red chillies and curry leaves.
2.Add the coconut scrapings and fry for 1 min.
3.Add the rice and salt and mix well.
4.Serve hot with appalams and kadalai curry.

Entry for the event "Food Palette Series-White" by torviewtoronto.blogspot.com

Enjoy...

Scribbled by Reva.

Lemon Rice

Lemon Rice
   Warm bowl of this sunny yellow coloured rice with a hint of lemon is always nice....esp if it is accompanied with kathrikai varuval [aubergine fries] or spicy mutton chops...Hhhhmmmm yummy, yummy..

Cooked rice: 2 cups.
Onion [medium]: 1.
Green chillies: 2.
Mustard seeds: 1/2 tsp.
Cashews : 8-10.
Channa dhal: 1 tsp.
Tumeric powder: 1/2 tsp.
Lemon juice: 4-5 tbsp.
Salt: to taste.
Oil: 1 tbsp.
Curry leaves: 1 sprig.

1.Heat oil in a kadai and splutter mustard seeds, channa dhal, cashews and curry leaves.
2.Add the chopped onion and saute until translucent.
3.Add the tumeric powder, lemon juice and rice and mix well.
4.Add salt to taste.
5.Serve hot garnished with coriander leaves.

Enjoy...

Scribbled by Reva....