TIRUNELVELI SODHI, How to make a Coconut milk based , tasty Veg side dish

 TIRUNELVELI......

 A Great name,....."Thiru" means, auspicious; "Nel" means, paddy; "Veli" means, fence....this is a famous place, where Lord Shiva guarded his devotee's paddy field, putting  a fence around!!

The very famous Nelliappar -Kanthimathi temple is here, with its beautiful architecture. This temple is very renowned for its musical pillars, which when struck produce Sa Re Ga Ma Pa Dha Ni , the Saptha swarams, and they are highly esteemed!!!

Tirunelveli is also famous for its Iruttukkadai halwa, which I have already posted.

Now I am going to give you another typical Tirunelveli side dish, SODHI, which is an amazing combo for chapathi varieties, idiyappam, aappam, Jeera rice, Peas pulao etc

So, instead of the usual Vegetable Stew, we can make this Sodhi too.

It is called Mappillai Sodhi , a special dish, made when the sons in law come  . Just another kuzhambu recipe like Mappillai sambhar 

Today is my Grand daughter's Birthday, this is her favourite!!!!!

Ingredients

Small Onions - 15 - 20

Cut ginger pieces - 1 tsp

Garlic pods - 3 - 4

Few curry leaves

Coarsely pulsed Green Chillies - 3

Moong dhal - 2 tbsps, soaked in hot water, pressure cooked, with a pinch of turmeric

Potato - 1, thinly sliced

Carrot - 1, thinly sliced

Drumstick - 1, cut

Beans - about 10, slit lengthwise

Green peas - 1/2 cup

Thin coconut milk - 1 1/2 cups

Thick coconut milk - 1 1/2 cups

Salt to taste

For seasoning

Coconut oil - 3 tbsps

Hing powder a pinch

Jeera - 1 tsp

Recipe Cuisine: South Indian; Category: Anytime side dish

Prep time: 10 mts; Cooking time: 15 - 20 mts

Serves 3

                                                                                                              

                                                               All Veggies kept ready

                                           

                                                                                Cooked Moong dhal

                                                                      Thin coconut milk

                                Pressure pan heated with 3 tsps of Coconut oil, hing and jeera seasoned

                                                        Onions, ginger, garlic and pulsed green chillies added 

                                                    all veggies added, sauteed on low flames

                                                                                 Salt to taste

                                                    Thin coconut milk added, cooked for 2 whistles

                                                     After opening, this is how it looks

  Cooked moong and thick coconut milk added, mixed well, on low flames, allow to boil for 2-3 minutes

                                              The flavorful, yumm yumm SODHI is ready!!!!

                            Enjoy it with the super soft, fluffy and amazing AAPPAMS!!!!

This post first appeared in www.malpatskitchen.com

 

 

 

 

 

    

 

                                        

MULTIPURPOSE CHUTNEY, An amazing Chutney to go with many...

 Here is a Chutney, which goes well with not only Tiffin Varieties...Dosa varieties...rotis, stuffed parathas...can be used as a thogayal...this chutney is a real treasure, to be the side of so many dishes....and it is very healthy too...

Has in it

Small Onions.......which contain antioxidants and reduce cholesterol levels

Big Onions......which contain Cancer-fighting compounds abd boost bone density

Ginger.....Contains Gingerol which has medicinal properties

Garlic.....prevents Dementia and Alzheimer

Curry leaves.....reduce heart disease risk factors

Coriander leaves ........full of Vitamin K, plays an important role in helping blood clot

Mint leaves........relieve indigestion and improve brain function

Tomatoes......loaded with Lycopene, protects your cells from damaging...

Coconut.......controls diabetes and has anti-ageing effects on body

And almost all these are easily available at home...we don't have to run for any exotic ingredient...

and on top of everything, very easy to make and very tasty too!!!

I have served with Wheat dosas!!!

Ingredients

Small Onions - 1 small cup

Big Onion - 1, chopped

Tomatoes - 2, chopped

Ginger - 1 tsp, chopped

Garlic - 4 pods

Curry leaves - 1 small cup

Coriander leaves - 1 small cup

Mint leaves - 1 small cup

Fresh grated coconut - 2 tbsps

Tamarind paste - 3/4 tsp

Jaggery - 1 tsp

Salt to taste

To Season

Cooking oil - 2 - 3 tbsps

Hing powder 

Mustard seeds - 1 tsp

Split Urad dhal - 1 1/2 tsps

Channa dhal - 11/2 tsps

Red chillies - 3-4

Recipe Cuisine : South Indian; Category: Side to tiffins, rotis and rice

Prep time: 10 mts; Cooking time: 10 mts

Serves 3-4

Cooking oil heated in a pan, hing powder, mustard, split urad and channa dhal added

Sauteed till the seasoning become golden in color and mustards splutter

Now, chopped ginger , garlic pods, red chillies and small onions added, sauteed on medium flame for 3-4 minutes

Big onions, chopped, are added now

Now enter the chopped tomatoes

jaggery and salt to taste added

After the tomatoes become mushy, add the 3 greens...mint, curry and Cilantro/coriander

Add tamarind paste, and saute well, till all the greens shrink in size and lose their raw smell

Switch off, now add the coconut

Mix well, allow the mixture to cool nicely

Load into a blender jar, and grind to a smooth chutney!

Here it is!!!

Served with  Godhumai dosas

This post first appeared in www.malpatskitchen.com

Notes

* Garlic is optional

2 - in 1 Spicy Potato Curry, how to make a flavorful curry which serves 2 purposes

 Why this is 2 - in 1???

This lovely potato curry will go very well with all South Indian kuzhambus and Rasams and also can be served as a dry curry for rotis and poories...My other Dry curry varieties..

Thanks to my daughter for pointing out to me that I have forgotten to document this family favorite recipe!!!

Here are my other Potato curry varieties

Potato white podimas curry

Spicy potato podimas

Fresh potato masala curry

Potato roast

Ingredients

Potatoes - 3-4

Onions - 2, chopped fine

Curry leaves - a few

Chilli powder - 1 tsp

Salt to taste

To season

Cooking oil - 3 tbsps

Hing powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner

Prep time: 10 mts; Cooking time: 25-30 mts(since slow roasting is required)

Serves 2-3

Potatoes cut into halves and pressure cooked

Then cubed, after removing the skins, and refrigerated for minimum 30 minutes(this helps to get the potatoes well roasted)

Pan heated with oil, turmeric, hing powders and mustard seeds seasoned

Then the finely cut onions and curry leaves added

and sauteed till the onions turn translucent

And...here comes a small tip!!!!!! If you add the chilli powder and salt at this stage ONLY, the potatoes get the beautiful golden color!!!

Saute well

Now, the cubed potatoes, which have been refrigerated, are being added

and roasted on slow fire

till they turn crisp and golden. Here comes another tip!!!!!! after roasting it for sometime, switch off...then just before serving, please roast slowly for another twenty minutes, and you get the amazing color!

This post first appeared in www.malpatskitchen.com

KANPURI ALOO SUBZI, how to make a saatvik , flavorful aloo subzi

Festival day??? No problem...

Vrat day???  No problem...

here is a very flavorful, No Onion-no garlic recipe, by my Co-sister's daughter-in-law, who recently visited me, and made in malpatskitchen.....then I jotted the ingredients, recipe, and tried....

Ingredients

Aloo/potatoes - 3 large ones, pressure cooked and kept aside

Grated tomatoes - 3

Turmeric powder - 1/2 tsp

Dhania powder - 1 tsp

Slit green chilli - 1

Garam masala powder - 3/4 tsp

salt to taste

To season

Ghee - 3-4 tsps

Hing powder - 1/4 tsp

Grated ginger - 1 tsp

Chilli powder - 1/2 tsp

To garnish

Chopped Cilantro/coriander leaves

Recipe Cuisine: Kanpuri; Category: Lunch/dinner

Prep time: 15 mts; Cooking time: 20-25 mts

Serves 2-3

Pressure cooked potatoes left to cool down

Tomatoes grated

Pan heated/or at this stage itself, you can heat a pressure pan and do  too....  .Heat ghee, season hing powder, jeera and grated ginger

Then add the grated tomatoes

Flames on the lowest, can be covered with a lid, and patiently simmer the tomatoes till ghee oozes out, and tomatoes also shrink down in volume

Tomatoes shrunk, ghee oozes out, 

Now add, chilli, turmeric and dhania powders, slit green chilli and , mix well

Now add the peeled and broken potatoes(not mashed) and salt to taste

Pour enough water to immerse the potatoes and  pressure cook for 2 whistles.

The subzi done...flavor wafting thru the whole house!!!!

Now, add garam masala powder and chopped coriander leaves. Just before serving, add a dash of ghee, and serve with rotis, parathas or phulkas...

This post first appeared in www.malpatskitchen.com