PARUPUSILI

VEGETABLES (Choose One):-

(1)    Cluster beans
(2)    Cabbage
(3)    Snake gourd
(4)    Fenugreek leaves plucked without stem  (Any of the above vegetables may be used).

INGREDIENTS:-

(1)    Tovar dal    –    ¾ cups
(2)    Chanadal    –    ¾ cups
(3)    Asafoetida    –    ¼ teaspoon
(4)    Redchillies    –    few
(5)    Salt    –    To taste
(6)    mustard    –    2 teaspoon
(7)    Urud dal    –    2 teaspoon
(8)    Chanadal    –    2 teaspoon

METHOD :

Cut 3 cups of any one of the above given veg.  Boil, strain  and keep aside. Soak ¾ cups of Tovar dal and ¾ cup of chana dal for 3 hrs at least.  Then grind to a paste with asafoetida, red chillies & salt to taste. (If no veg. is used, soak for more time). Put a thick bottomed Kadai or Tiffin kadai. Pour a little oil in it. Crackle mustard.  Add  urud dal and the  chanadal.  Add the ground batter and cook closing the kadai but  turning it over often.   Add the boiled and strained vegetables and mix in kadai for few mins.

PARUPUSILI – II

The batter can be steamed, cooked, powdered and then put in little oil and garnished and thereafter vegetables added.

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PARUPPU TENGAI POTTA CURRY

INGREDIENTS :-

(1)    Any vegetable    –       3 cups
(2)    Turmeric    –    1 teaspoon
(3)    Grated coconut    –    ¾ cup
(4)    Mustard    –    2 teaspoon
(5)    Urad dal    –    2 teaspoon
(6)    Red chilly    –    2 Nos.
(7)    Asafoetida    –    ¼ teaspoon
(8)    Curry leaves    –    few
(9)     Tovar dal     –       ¾ cup
(10)     Salt     –     to taste

METHOD :

Cook the vegetables and Tovar dal with salt and turmeric till it is soft to touch, but will not break.  Put a kadai on the stove.  Add 2 tablespoon of oil crackle the mustard,  ulud dal, and red chillies. Add   Asafoetida and curry leaves and needed salt.  Add the grated coconut. Stir for a few minutes and serve.

PARUPPU TENGAI POTTA CURRY II

You can add only coconut also and serve after cooking veg. with salt & turmeric.  Tovar dal may be omitted.

PARUPPU TENGAI POTTA CURRY III

You can grind grated coconut, green or red chilly & Jeera(cumin) and add to the boiled vegetables.  Garnish with mustard and ulud dal in oil.

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PLAIN VATHAKKAL

INGREDIENTS :-

(1)    Venndai/Chenai/Urulaikizhangu/Vazakkai/kathirikai/beans/cluster beans/ avarakai/ podalangai/ pavakai/ kovakai/ poosanikai /kalyana poosanikai.      –   4 cups (chopped)
(2)    Oil    –    2 tablespoon
(3)    Asafoetida    –    little
(4)    Chilly powder    –    1 teaspoon
(5)    Salt    –    To  taste

METHOD :

Take a thick bottomed kadai or Tiffin kadai and pour 2 teaspoon oil in it.  Add a  little asafoetida,  chilly powder and  salt to taste. Put the washed, cut veg and stir.  Close the kadai and lower the fire.  Cook, stirring it every now and then.  If you feel it is very dry, sprinkle a little water, stir and close.  Remove when done. Add a few curry leaves.

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VEGAVAITA KARIAMUDU (BOILED VEGETABLES)

INGREDIENTS :-

(1)    Vendakai      –      Desired quantity
(2)    Oil     –    2 teaspoons
(3)    Red chilly    –    1 No.
(4)    Urad dal    –    1 teaspoon
(5)    Asafoetida    –    ¼ teaspoon

METHOD :

Boil the vendakai pieces in slight tamarind water and salt and when cooked remove the water by pouring in a veg sieve.   When the veg is sufficiently dry, put a kadai on the stove and pour 2 teaspoon of oil.  Crackle the mustard.  Add urad dal, red chilly and asafoetida.   When urad dal is red and you get a nice smell add the vegetables.  Last but not the least, put some curry leaves, stir and remove from fire.
Other vegetables can be boiled with salt and enough water to cook them and garnished in the same way as above.  Grated coconut can also be added, if necessary.

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EGGPLANT STUFFED (KATARIKAIPODI ADAITHA KARIAMUDU)

INGREDIENTS :-

(1)    Egg plant, Brinjal         –      ½ kilogram
(2)    Urad dal    –    ¼ cup
(3)    Chana dal    –    ¼ cup
(4)    Asafoetida    –    ½ teaspoon
(5)    Red chilly    –    To taste
(6)    Dhaniya powder    –    1 tablespoon
(7)    Haldipowder    –    ¼ teaspoon
(8)     Dry Tam powder         –    ½ tablespoon
(8)    Mustard    –    few

METHOD :

Choose Eggplant (Brinjal) small  and all practically of the same size.  If you can’t get small ones, you can cut each in 2 halves horizontally.
First, make a powder of fried urad dal, chana dal, asafoetida, (red chillies), Daniya, salt, haldipowder, Coriander,  amchur or dry tam powder and mix well.  Cut each egg plant in 4 slices keeping the bottom intact for big ones. Treat each half as one and make four cuts, deep enough but not separating the pieces.  Now fill each with a small spoonful of the mix.  Heat a kadai.   Crackle mustard and then put the stuffed egg plant pieces and close the kadai with a lid on a low fire.  Lift the lid to turn over  and then close and cook it till done.
It can be microwaved by just taking the egg plant stuffed and rubbing oil all over and cooked at high for 3 minutes, then turn over the egg plants and cook in high for 4 minutes.

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PAVAKAI (BITTER GOURD) STUFFED

INGREDIENTS :-

(1)    Pavakai    –    12 Nos.
(2)    Groundnuts    –    4 tablespoon
(3)    Salt    –    To taste
(4)    Sesame seeds    –    1 teaspoon
(5)    Chilly powder    –    1 teaspoon
(6)    Tamarind paste    –    1 teaspoon

METHOD :

Take pavakai of same size, not very thick, 12 in Nos. Scrape the prickly top as much as possible, split and remove the seeds.  It should be split only on one side and not separated.
Now take 4 tablespoon of ground nuts without skin and fry  adding salt to taste.  Add  sesame seeds (yellow),  chilly powder and  Tamarind paste.  Grind together and fill the pavakai and tie the pavakai with thread.
Put a thick kadai on low fire with 2 tablespoon of oil. Put in the pavakai and fry sprinkling water mixed with salt & turmeric powder. OR  you can microwave it by rubbing oil all over and sprinkling  some water mixed with salt and turmeric powder  on high for  2 min.   Then 3 minutes.

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PODI POTTA CURRY

INGREDIENTS :-

(1)    Channa dal             –   ½ cup
(2)    Ulud dal                 –   ½ cup
(3)    Daniya                   –   ¼ cup
(4)    Red chillies            –   To taste
(5)    Asafoetida             –   1 teaspoon
(6)    Coconut (grated)    –   ½ cup
(7)    Salt to taste
(8)    Beans/cluster beans/vazakai/podalangai/ snakeground
(9)    Oil    –    2 Teaspoons
(10)  Mustard seeds    –    1 teaspoon
(11)  Curry leaves    –    few

METHOD :

For most of the podi currys, the podi is prepared first.   Fry all ingredients in a little oil and grind coarsely and keep aside.  If the coconut is fried well, this podi can be kept for long in the fridge.
Boil any cut veg  like beans, cluster-beans, vazakkai, podalangai (snakegourd) with salt.  Remove excess water.
Take a thick kadai. Pour 2 teaspoon oil, crackle mustard seeds and put curry leaves, then put the cooked vegetables.  When the water evaporates, put the podi according to the quantity of vegetables and remove from fire.

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VAZHAKAI PODI

INGREDIENTS :-

(1)    Vazhakai    –    2 big ones
(2)    Oil    –    1 teaspoon
(3)    Tovaram parupu    –    1 tablespoon
(4)    Kadalai paruppu    –    1 tablespoon
(5)    Red Chilly    –    1 No.
(6)    Asafoetida    –    ½ teaspoon
(7)     Mustard    –    1 teaspoon

METHOD :

Cut the vazhakai in 2 pieces and boil with the skin adding salt while boiling.  (for 6 people, 2 big ones will do).  Keep aside to cool.  Easy if  boiled a day before and kept in the fridge.  Now take a kadai and pour 1 teaspoon oil.  Fry the Tovar dal (Tovaram Parupu),  chanadal (kadalai paruppu) 1 big red chilli and Asafoetida.   When  brown,  remove and grind to a coarse powder.  Take the vazhakai, remove the skin and grate in a coconut grater.  Put a thick kadai on the fire, add 1 tablespoon oil. Crackle mustard seeds and curry leaves. Add the grated veg. and podi and mix. Remove from fire.

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VAZHAKAI PODIMASS

INGREDIENTS :-

(1)    Vazhakai    –       2 big ones
(2)    Green chilli    –    1 No.
(3)    Ginger    –    a small piece
(4)    Curry leaves    –    few
(5)    Mustard seeds    –    1 teaspoon
(6)    Urad dal    –    1 tablespoon
(7)    Salt    –    To taste
(8)    Lemon    –    1 No.

METHOD :

Boil and grate just like for Vazakai podi.  Cut 1 green chilli, a piece of ginger and curry leaves. Keep aside.  Take a thick kadai and put 1 tablespoon of oil.  Crackle the mustard and fry the Urad dal.  Put the cut chillies, ginger and curry leaves.  Now put the grated vazhakai and mix well.  When well mixed, put off the fire.  Squeeze the lemon juice on it and mix well.

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POTATO PODIMASS

INGREDIENTS :-

(1) Potato – 4 big ones
(2) Groundnuts – 4 tablespoon
(3) Salt – To taste
(4) Sesame seeds – 1 teaspoon
(5) Chilly powder – 1 teaspoon
(6) Tamarind paste – 1 teaspoon

METHOD :

For potato podimass, potatoes are boiled, skin removed and broken to pieces with the hand and prepared the same way as Vazhakai podimass.

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