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Milagu Kuzhambu | Milagu Kulambu

By 53 Comments

Milagu Kuzhambu | Milagu Kulambu | Pepper kuzhambu | pepper kulambu | pathiya samayal with step by step pictures and video recipe. Check out the Milagu kuzhambu and If you like the video pls SUBSCRIBE to my channel

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Milagu Kuzhambu | Pepper Kulambu is a rice accompaniment prepared with pepper, curry leaves and garlic. Milagu kuzhambu occupies a special place in pathiya samayal. Pepper Tamarind Gravy is a home remedy for cold. It also helps for digestion.

The specialty of our cooking is, “Food as a medicine”.  There are certain ingredients which have a lot of health benefits.  Milagu(pepper) occupies one of the key roles. Every since childhood days Milagu kuzhambu is one of my favorite dishes. Whenever my Amma travels out of the station she prepares a box of milahu Kuzhambu and refrigerates. It stays good for weeks.

When I was in school, Amma was out of town, my sister felt sick. I called my mother to ask what medicine to give her, she said ask her to have milagu kuzhambu for lunch. I was wondering how a kara kuzhambu can be a cure for the throat. I kept rice and warmed milagu kuzhambu; gave it to my sister. After having it she felt a lot better in the throat. I wouldn’t say it’s a cure for cold but pepper spicy is good and helps for fast recovery.

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Milagu kuzhambu also occupies a special place in postpartum recipes. After delivery, it is good to include pepper spicy. This kuzhambu has lots of garlic which is also good to be included after having a baby. After vishvak’s delivery, my Amma use to make this frequently.

Pepper kara kuzhambu is good for digestion. Whenever we have a buffet in a restaurant or heavy food at home, I cook milagu kuzhambu the next day. Either Milagu rasam or milagu kuzhambu will be on my menu during such a day. A lot of poondu (garlic) in this dish not only gives a nice taste to the dish but also adds some healthy elements. It is pathiya sapadu ( cooked during sick days and postpartum recipes)

Milagu Kuzhambu, paruppu thogayal, and sutta appalam - what a combination!!! (Since I have an electric stove, I microwave the appalam for 20 sec). Milagu Kuzhambu can be stored in the fridge for a week. Also try milagu rasam

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Kuzhambu recipe collection with tamarind

Kuzhambu recipe collection without tamarind

Indian Postpartum recipe

Milagu Kuzhambu

Milagu Kuzhambu/Pepper Kulambu is a rice accompaniment prepared with pepper, curry leaves and garlic. Milagu kuzhambu occupies a special place in pathiya samayal. Pepper Tamarind Gravy is a home remedy for cold. It also helps for digestion.
5 from 1 vote
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Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients

  • Tamarind - 25 g small lemon size
  • Jaggery - 1 tbsp
  • Salt - to taste
  • Turmeric powder - pinch
  • Asafoetida hing - a generous pinch

For Kuzhambu paste:

  • Pepper corns Milagu - 1 teaspoon + 1/4 teaspoon (Adjust according to your spice level)
  • Sesame seeds - 1/2 tsp
  • Coriander seeds - 1 tbsp
  • Toor dal /Channa dal- 1/2 tbsp
  • Fenugreek seeds- 1/4 tsp
  • Garlic - 7
  • Curry leaves - few
  • Sesame Oil - 1/2 tsp

To temper:

  • Sesame oil - 2 tablespoon + 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seed - 1/8 tsp

Instructions

  • Soak tamarind in hot water
  • Dry roast coriander seeds, toor dal, pepper, sesame seed, fenugreek seed till the dal turns golden brown. Switch off and cool down
  • In the same pan add 1/2 teaspoon of sesame oil and roast garlic
  • Add curry leaves and mix well; let everything cools down
  • Blend them along with the tamarind into a paste, adding little water
  • Add 1 tablespoon of oil to the pan, add the ingredients under 'To temper' and let them splutter
  • Transfer the ground paste and give a quick saute
  • Add 2 cups of water, required salt, and turmeric powder. Cook on a medium flame for 10 minutes
  • Add 1 tablespoon of oil and cook for 10 more minutes
  • Finally, add required jaggery and 1/2 teaspoon of sesame oil; mix well
  • Cook for 2 minutes and switch off

Video

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Notes

  1.  If you are not using garlic, then you can dry roast the ingredients for Kuzhambu
  2. Instead of grinding, you can add curry leaves directly but I prefer this way so that it cannot be omitted while eating
  3. If you are keeping them for more days, add extra sesame oil
  4. Adjust the pepper according to your spice level
  5. For the postpartum recipe I have used toor Dal instead Channa dal can also be used
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Tamarind - 25 g (small lemon size)

Jaggery - 1 tbsp

Salt - to taste

Turmeric powder - pinch

Asafoetida (hing) - a generous pinch

For Kuzhambu paste:

Pepper corns (Milagu) - 1 teaspoon + 1/4 teaspoon (Adjust according to your spice level)

Sesame seeds - 1/2 tsp

Coriander seeds - 1 tbsp

Toor dal /Channa dal- 1/2 tbsp

Fenugreek seeds- 1/4 tsp

Garlic - 7

Curry leaves - few

Sesame Oil - 1/2 tsp

To temper:

Sesame oil - 2 tablespoon + 1/2 tsp

Mustard seeds - 1/2 tsp

Fenugreek seed - 1/8 tsp

Method:

  • Soak tamarind in hot water

  • Dry roast coriander seeds, toor dal, pepper, sesame seed, fenugreek seed till the dal turns golden brown. Switch off and cool down

  • In the same pan add 1/2 teaspoon of sesame oil and roast garlic
  • Add curry leaves and mix well; let everything cools down

  • Blend them along with the tamarind into a paste, adding little water

  • Add 1 tablespoon of oil to the pan, add the ingredients under 'To temper' and let them splutter

  • Transfer the ground paste and give a quick saute

  • Add 2 cups of water, required salt, and turmeric powder. Cook on a medium flame for 10 minutes

  • Add 1 tablespoon of oil and cook for 10 more minutes

  • Finally, add required jaggery and 1/2 teaspoon of sesame oil; mix well

  • Cook for 2 minutes and switch off

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Seppankizhangu Roast | Baked Arbi fry

By 37 Comments

Seppankizhangu Roast | Cheppankizhangu varuval | Baked arbi fry  is a tasty baked side dish

Ever since my childhood days, Cheppan kizhangu fry is one of my favorite side dishes. With a crispy outer layer and soft inner layer, Cheppan kizhangu fry is so addictive. When my mom came to visit us, I asked her to prepare this. While she was cooking I was standing behind her and told her to add less oil.  Generally, I am the one who tells her to add more oil and make a crispy fry, but oven cooking has influenced me a lot. That day she casually asked if we can bake this. Then I was wondering why had I not tried baking Cheppan kizhangu. The next time when I bought this, I baked it and was happy with the result. From that day onwards, I started baking for two reasons - less oil, and I need not spend much time in the kitchen

Seppankizhangu roast

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Ingredients

  • Cheppan Kizhangu Arbi/Taro Root/Colocasia– 4 (I used big Arbi)
  • Chili powder/sambar powder – 1/4 tsp I used sambar powder, Adjust according to your spice level
  • Hing - a generous pinch
  • Salt – as needed
  • oil – 2 tbsp
  • Coriander powder - 1/4 tsp
  • Cumin Powder - 1/8 tsp
  • Turmeric powder - 1/8 tsp
  • Chickpea flour/ Gram / Besan flour - 2 tsp
  • Rice flour - 1/2 tsp optional
  • Cooking Spray I used PAM olive oil spray

Instructions

  • Wash and cook Arbi. I steamed them for 10 minutes. Cook till they are fork-tender. Cool them, peel, and cut into pieces (Generally it is cut into circles, but since the arbi I used was big I cut them into cubes)
  • In a bowl, add Arbi, sambar powder, turmeric powder, and cumin powder. Coriander powder, rice flour, gram flour olive, and salt. Combine well and refrigerate them for 10 minutes
  • Preheat the oven to 400 degrees Fahrenheit
  • Take a baking tray and place aluminum foil. Grease with a cooking spray and spread the marinated Arbi mixture
  • Bake for 20 to 25 minutes, turning the Ar
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Notes

Adjust baking time according to the texture you need for the Arbi
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Baked Cheppan Kizhangu fry

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Ingredients:

Cheppan Kizhangu (Arbi/Taro Root/Colocasia)– 4 (I used big Arbi)

Chili powder/sambar powder – 1/4 teaspoon (I used sambar powder, Adjust according to your spice level)

Hing - a generous pinch

Salt – as needed

oil – 2 tbsp

Coriander powder - 1/4 tsp

Cumin Powder - 1/8 tsp

Turmeric powder - 1/8 tsp

Chickpea flour/ Gram / Besan flour - 2 tsp

Rice flour - 1/2 teaspoon (optional)

Cooking Spray (I used PAM olive oil spray)

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Method:

  • Wash and cook Arbi. I steamed them for 10 minutes. Cook till they are fork-tender. Cool them, peel, and cut into pieces (Generally it is cut into circles, but since the arbi I used was big I cut them into cubes)
  • In a bowl, add Arbi, sambar powder, turmeric powder, and cumin powder. Coriander powder, rice flour, gram flour olive, and salt. Combine well and refrigerate them for 10 minutes
  • Preheat the oven to 400 degrees Fahrenheit
  • Take a baking tray and place aluminum foil. Grease with a cooking spray and spread the marinated Arbi mixture
  • Bake for 20 to 25 minutes, turning the Arbi slices after about 10 minutes

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Best Eggless Banana Bread

By 62 Comments

Best Eggless Banana Bread recipe | Easy banana bread moist banana bread | Eggless bread | almond flour bread | whole wheat banana bread | Vegan banana bread step-by-step pictures and video recipe. Check out the Eggless Banana Bread recipe. If you like the video pls SUBSCRIBE to my channel

Eggless banana bread | almond flour bread | banana bread recipe  is a tasty healthy bread recipe . Perfect for breakfast and also delicious mid-morning/mid-evening snacks. Refer notes for the vegan version.

Banana is one fruit which will always be in my pantry. Many a times I miss to consume the banana on time and end up with over ripe bananas and that’s when I have started exploring recipes with oven banana recipes.

Got some over ripe banana? Checkout some tasty banana based recipes in TMF,

Me and my son are big fan of Starbucks banana bread. I originally posted a eggless banana bread with whole wheat flour and homemade powdered oats.  

Recently I have started using almond flour frequently and tried the eggless banana bread with almond flour and It was big hit in our home.

I originally posted a banana bread with multiple steps. Mixing wet ingredients and dry ingredients separately and combining everything together but this recent almond flour version It is super simple.

My 6-year-old did all the mixing part, yes it is that simple.  Put all the ingredients together in a vessel and mix well; bake.

Eggless Banana bread

🍌 Over ripe bananas

 🍌 Single bowl

🍌No whisk/no electric mixer

🍌Eggless

🍌Chappati flour (whole wheat/multigrain) 

🍌Almond flour recipe

🍌5 mins preparation 

Almond flour recipes

Eggless banana bread

5 from 1 vote
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Course: Bread
Author: Vidya Srinivasan

Ingredients

  • Whole wheat flour - 1 cup + 1/2 cup
  • 1 cup Powdered Oats or blanched almond flour
  • Baking powder - 1 teaspoon + 1/2 tsp
  • Baking soda - 3/4 tsp
  • Salt - as needed
  • Walnut - 1/2 cup + 2 tbsp finely chopped
  • Cinnamon powder - 1/4 tsp
  • Mashed banana - 1 cup 2-3 banana
  • Sugar - 1/3 Cup
  • Melted butter - 1/3 cup
  • Milk - 3/4 cup
  • Butter/ Oil/Cooking Spray - To grease

Instructions

  • Preheat oven to 350 degrees F
  • Grease a loaf pan with cooking spray/butter
  • For Banana bread with almond flour
  • In a large mixing bowl add banana and mash it well
  • Add all the ingredients except walnuts one by one and mix well
  • Add 1/2 cup of walnut and mix well
  • Transfer the mixture into a baking tray and sprinkle some walnut at the top
  • Bake for 47-53 mins
  • For banana bread with oats
  • In large bowl, combine mashed banana, melted butter oil, sugar , milk and mix well
  • In separate medium bowl, whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon and cardamom
  • Add wet ingredients to dry ingredients, add the chopped walnuts and mix until just combined.
  • Pour into prepared loaf pan. Sprinkle oats/ walnut and baked for 47-53 minutes, until toothpick inserted into center comes out clean with a few crumbs attached

Video

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Notes

  1. 1/3 cup of Maple syrup/h can be used instead of sugar
  2. The number of bananas we need depends on the banana size. Use around 1 cup mashed banana
  3. Wet and dry ingredients can be mixed separately or everything can be put together and mixed well
  4. Chocolate chips can be used for extra flavor
  5. 1/3 cup of Coconut oil/olive oil/ cooking oil/apple sauce can be used instead of melted butter
  6. Coconut milk/almond milk/ cashew mill can be used instead of skim milk
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Whole wheat flour - 1 cup + 1/2 cup

balanched Almond flour - 1 cup  tightly pressed (120 g) or powdered oats - 1 cup

Baking powder - 1 teaspoon + 1/2 tsp

Baking soda - 3/4 tsp

Salt - as needed

Walnut - 1/2 cup + 2 tablespoon finely chopped

Cinnamon powder - 1/4 tsp

Mashed banana - 1 cup (2-3 banana depends on the size)

Sugar - 1/3 Cup

Unsalted butter | Coconut oil | olive | cooking oil | unsweetened applesauce - 1/3 cup 

Milk ( Skim |Coconut | Almond | Cashew) - 3/4 cup 

Butter/ Oil/Cooking Spray - To grease

How to make Eggless Banana Bread with step by step pictures:

  • Preheat oven to 350 degrees F
  • Grease a loaf pan with cooking spray/butter

For Eggless banana bread with almond flour 

  • In a large bowl add bananas and mash it well

  • Add all the ingredients except walnuts one by one and mix well 


  • Add walnuts and mix well

  • Transfer the mixture into a baking tray and sprinkle some walnuts 


  • Bake for 47-53 minutes until the toothpick inserted comes out clean

For Banana bread with oats flour

  • In large bowl, combine mashed banana, melted butter oil, sugar , milk and mix well
  • In separate medium bowl, whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon and cardamom
  • Add wet ingredients to dry ingredients, add the chopped walnuts and mix until just combined.

oats bread

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  • Pour into prepared loaf pan. I sprinkled some oats, and bak for 50 - 60  minutes, until toothpick inserted into center comes out clean with a few crumbs attached

oats bread2

Moong Bean Paniyaram

By 78 Comments

Moong bean paniyaram | green gram paniyaram | paniyaram recipes

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When I was thinking about what to prepare for breakfast the next day, I saw a fresh pack of whole moong bean in the kitchen. Usually, I do pesaruttu with whole moong bean for breakfast. Thought of doing something else this time, and my Tamilian roots thought about paniyaram. Previously I did kunukku with lentils and rice, this time wanted to skip the rice.

Moong Bean Paniyaram

south indian breakfast recipe
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Ingredients

  • Whole Green Moong bean/Mung Bean – 1 cup
  • idli rice – 1/4 cup
  • urad dal - 1/4 cup
  • Onion – 1/2 cup finely chopped
  • Cumin Seeds - 1/4 tsp
  • Green Chilli - 1
  • Ginger – 1/4 tsp
  • Hing - a generous pinch
  • Oil – 2 tbsp
  • salt as needed

Instructions

  • Soak green moon bean, idli rice and year dal for at least 4 hours
  • Use water little by little and grind batter, along with green chillies, cumin seeds and ginger
  • Mix with onion, hing and salt. If required add some more water and adjust the batter
  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan
  • After one side is cooked well, turn the paniyaram and cook the other side. Serve with any chutney
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Notes

  1. Instead of oil, you can even use cooking spray
  2. If you do not have kuzhi paniyaram pan, you can deep fry them in oil or make a dosai
  3. You can add any veggies of your choice
    Instead of green mong bean, yellow moong dal can also be used
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Whole Moong Bean Paniyaram:

Preparation Time: 10 mins | Soaking Time: 4 hours | Cooking Time: 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Whole Green Moong bean/Mung Bean –  1 cup

idli rice – 1/4 cup

urad dal - 1/4 cup

Onion – 1/2 cup finely chopped

Cumin Seeds - 1/4 tsp

Green Chilli - 1

Ginger – 1/4 tsp

Hing - a generous pinch

Oil – 2 tbsp

salt as needed

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Method:

  • Soak green moon bean, idli rice and year dal for at least 4 hours
  • Use water little by little and grind batter, along with green chillies, cumin seeds and ginger
  • Mix with onion, hing and salt. If required add some more water and adjust  the batter

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  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan

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  • After one side is cooked well, turn the paniyaram and cook the other side. Serve with any chutney

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Carrot Payasam | Carrot Almond Kheer

By 55 Comments

Carrot Payasam | Carrot kheer | Payasam recipe | Kheer recipes | carrot almond Payasam | carrot badam Kheer with step by step pictures and video recipe. Check out the Carrot Payasam recipe. If you like the video pls SUBSCRIBE to my channel.

Carrot Payasam | Carrot kheer | Payasam recipe | Kheer recipes | carrot almond Payasam | carrot badam Kheer is a rich and flavourful  Payasam/ kheer prepared with carrots and almonds. Carrot payasam can be prepared within 30 minutes. The pressure cooker makes it super fast and tasty. Carrot badam Kheer can be prepared for any Indian festival, special occasion, party, etc.

Healthy payasam

As a kid, I was a picky eater when it came to vegetables. Don't know why, but I always hated carrots and beetroots.  Having a big sweet tooth, I accept these vegetables if it in dessert form. Amma frequently prepares sweets like beetroot halwa, carrot halwa, and carrot Payasam.

Should I cook carrots in a pressure cooker?

For faster cooking, I prefer cooking in a pressure cooker. You can also cook carrots on the stovetop. Within 30 minutes the tasty payasam can be prepared.  Cooker helps for easy cooking.

can I use Almond flour instead of almonds?

yes, use 3 tablespoon of almond flour instead of almonds. You need not pressure cook almond flour with carrots. Add almond flour while blending carrots.

Rich and tasty Payasam recipe

Carrots combined with Almonds make this payasam super healthy. Making kids eat nuts is a big deal but I am sure if served as a dessert in the form of payasam it is a big yes😋😋 

Should I cook carrots in milk?

Milk adds richness to the tasty payasam. Alternatively, you can cook in water and add little milk towards the end. 

Can I use evaporated milk for Payasam?

Yes, use 1 cup of evaporated milk instead of 1 + 1/2 cup of milk.

How to serve carrot kheer?

Whether you serve it  hot or cold, carrot Payasam is always a winner✋️✋️ My personal favorite is refrigerating  Payasam recipes for few hours and enjoy   

See more Payasam recipes

Indian sweet recipes in TMF

Milk-based recipes in TMF

carrot sadam

carrot halwa

condensed milk-based recipes in TMF

Dry fruits based recipes in TMF

pressure  cooker recipes in TMF

Indian sweet recipes in TMF

Carrot Payasam | Carrot Almond Kheer

Carrot Almond payasam
5 from 3 votes
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Course: Sweet
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Carrots - 1 + 1/2 cup 200 g, finely chopped
  • Almonds - 20
  • Milk - 3 cup
  • Condensed milk - 3 tbsp
  • Sugar - 1/2 cup
  • Cardamom powder - 1/4 tsp
  • Sliced Almonds - few for garnish
  • Saffron - Pinch
  • Salt - pinch

Instructions

  • In a pressure cooker, add carrots, almonds, and 1 cup of milk, cook for 3 whistles and switch off. When it comes to room temperature blend them into a fine puree
  • In a saucepan on medium flame add carrot puree and remaining milk, let them boil for 15 minutes, stir well in between
  • Add  condensed milk, and  saffron; Boil for 5 more minutes, stir well in between
  • Furthermore add sugar and salt, cook for 2-3 minutes or till it is dissolved. Garnish with some sliced almonds. Serve hot or cold

Video

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Notes

  1. Grinding almonds without the skin are optional
  2. you can roast cashews and raisins in ghee and add i to the payasam
  3. Fine chopping is optional. If you are chopping carrots big, go with the gram measurements for accurate ingredients 
  4. A saucepan can also be used instead of the pressure cooker. In a saucepan, take the chopped carrots, almonds (whole or blanched).  Pour milk and cover. Boil till carrots are fork tender
  5. Instead of grinding carrots, you can grate them and use
  6. If you are vegan, use Almond milk to cook carrot
  7. Mini carrots can be used instead of regular carrots
  8. Instead of milk can cook carrot and almonds with water and can add milk while cooking Payasam
  9. The same procedure can be followed for beetroot payasam
  10. A pinch of food color can be used
  11. The same procedure can be followed for any kheer - Walnut, Cashew, Pistachio, etc
  12. Payasam can also be served as a welcome drink for a get-together, party, etc.
  13. You can use one can of evaporated milk and skip 1 + 1/2 cup of milk
  14. cook carrots in the instant pot for 7 minutes and do natural pressure release  
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Carrot Almond Payasam: Preparation Time: 5 min | Cooking Time: 30 mins | Serves: 4 Recipe Category: Dessert Ingredients: Carrots - 1 + 1/2 cup (200 g), finely chopped  Almonds - 20   Milk  -  3 cup Condensed milk - 3 tbsp Sugar - 1/2 cup  Cardamom powder - 1/4 tsp Sliced Almonds - few for garnish Saffron - Pinch Salt - pinch How to make Carrot kheer with step by step pictures:
  • In a pressure cooker, add carrots, almonds, and 1 cup of milk, cook for 3 whistles and switch off. When it comes to room temperature blend them into a fine puree
  • In a saucepan on medium flame add carrot puree and remaining milk, let them boil for 15 minutes, stir well in between
 
  • Add  condensed milk, and  saffron; Boil for 5 more minutes, stir well in between
  • Furthermore add sugar and salt, cook for 2-3 minutes or till it is dissolved. Garnish with some sliced almonds. Serve hot or cold

 

Paruppu Usili | Beans Paruppu usili recipe

By 46 Comments

Paruppu Usili | Paruppu usili recipe | Beans Paruppu usili with step-by-step pictures and video recipe. Check out the Paruppu Usili recipe and if you like the video pls SUBSCRIBE to my channel.

Paruppu Usili | Paruppu usili recipe is a tasty South Indian side dish prepared with dal and beans. The dry side takes a little extra time but tastes delicious.

Usili is one of the traditional dishes prepared in our home. Though it's a side dish, I like to mix it with rice. In our custom, without usili, a wedding meal is incomplete.

Beans Paruppu Usili goes well with any rice accompaniment, but my personal choice is Usili with Venngaya Vetha kuzhambu, Milagu Kuzhambu, Enna kathirika Kuzhambu, and Moor kuzhambu.

Many versions to make beans Paruppu usili.  With Channa Dal or toor Dal. I have used Both lentils are for preparing beans Paruppu usili.

Check out an instant beans Thengai podi usili with Thengai podi

Poriyal recipes 

CHANA DAL RECIPES

Beans Paruppu Usili

protein-rich traditional south Indian poriyal
5 from 2 votes
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Course: Poriyal
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Beans - 2 cups + 1/2 cup chopped
  • Salt - as needed
  • Toor Dal - 1/4 cup
  • Chana Dal - 1/4 cup
  • Dried Red Chillies - 2 Adjust according to your spice level
  • Hing - a generous pinch
  • 1/8 teaspoon turmeric powder

To temper:

  • Coconut Oil - 1 tablespoon + 1/2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad Dal - 1/2 tbsp
  • Chana Dal -1 tbsp
  • Curry leaves - a spring

Instructions

  • Wash and soak toor dal, chana dal, red chilli with enough hot water for at least 1 hour
  • Wash and cook the Beans and keep them aside. Can also cook like Beans Thengai usili
  • Drain water from the soaked dal and grind them along with red chillies, little water, salt (for Dal), to a coarse mixture
  • Boil water in idli pan, grease the Idli plate with coconut oil
  • spread and add coarse mixture on the plate and steam it for 7-10 minutes (like steaming idlies) and turn off the stove
  • Transfer the steamed dal to a plate, and once they come to room temperature, crumble them with your hands or pulse it in mixie and set aside
  • Add oil to the pan, and once the oil is hot, add the items listed under 'to temper' and let them splutter
  • Saute the dal for 3 minutes or until they are roasted
  • Now add the cooked beans and mix well. Add salt if required
  • Cook for 5 mins until the dal crumble combines well with the Beans or till you get the desired dal texture
  • Finally, add asafoetida, give a good mix and turn off the stove

Video

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Notes

  1. Traditionally paruppu usili is done with cluster beans, but i have used green beans.you can use any veggies of your choice. Usili can also be prepared with bell pepper (Capsium), broccoli, vazhaipoo, cabbage etc
  2. If you prefer dal mixture slightly on the crispy side add little extra oil and cook for longer time
  3. I have soaked dal in hot water for fast soaking
  4. Drain the soaked water completely,
    then grind by sprinkling little water
  5. You can steam dal in pressure cooker
  6. You can cook beans in a pressure cooker/ instant pot or microwave or pan
    but add little salt while cooking for the best flavor
  7. Asafoetida aids in digestion and gives good flavors
  8. Coconut oil gives nice flavor to usili
  9. I have pulsed the cooked usili. instead, you can also break them with hands. Pulse after the dal is completely cool
  10. I have prepared paruppu usili
    with beans. You can use any vegetables of your choice
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Beans Paruppu Usili:

Preparation Time: 10 mins | Soaking time: 1 hour | Cooking Time: 25 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Beans - 2 cups + 1/2 cup, chopped

Salt - as needed

Toor Dal - 1/4 cup

Chana Dal - 1/4 cup

Dried Red Chillies - 2 (Adjust according to your spice level)

Hing - a generous pinch

To temper:

Coconut Oil - 1 tablespoon + 1/2 tbsp

Mustard seeds - 1/2 tsp

Urad Dal - 1/2 tbsp

Chana Dal -1 tbsp

Curry leaves - a spring

Turmeric powder - a generous pinch

how to make paruppu usili with step by step pictures :

  • Wash and soak toor dal,  chana dal, red chilli with enough hot water for at least 1 hour

  • Drain water from the soaked dal and grind them along with red chillies, little  water, salt (for Dal), to a coarse mixture

  • Boil water in idli pan, grease the Idli plate with coconut oil
  • spread and add coarse mixture on the  plate and steam it for 7-10 minutes (like steaming idlies) and turn  off the stove  

  • Transfer  the steamed dal to a plate, and once they come to room temperature, crumble them with your hands or pulse it in mixie and set aside

  • Add oil to the pan, and once the oil is hot, add the items listed under 'to temper' and let them splutter

  • Saute the dal for 3 minutes or until they are roasted

  • Now add the cooked beans and mix well. Add salt if required

  • Cook for  5 mins until the dal crumble combines well with the Beans or till you get the desired dal texture 

  • Finally, add asafoetida, give a good mix and turn off the stove 

Ennai Kathirikai Kuzhambu | Ennai Kathirikai Kulambu

By 41 Comments

Ennai kathirikkai kuzhambu | Ennai Kathirikai kulambu | puli kuzhambu |  Brinjal puli kuzhambu | Kathirikai kara kuzhambu | South Indian kuzhambu recipes | Brinjal kuzhambu recipe with step-by-step pictures and video recipe. Check out the Ennai kathirikkai kuzhambu recipe. If you like the video pls SUBSCRIBE to my channel.

Ennai kathirikkai kuzhambu | Enna Kathirikai kulambu | Brinjal puli kuzhambu | Kathirikai kara kuzhambu | South Indian kuzhambu recipes | Brinjal kuzhambu recipe is a traditional South Indian kuzhambu/ Kulambu variety. Small brinjal cooked in a tangy tamarind base makes this kuzhambu tasty. Freshly roasted and ground powder gives a nice flavor to the Tamil Nadu style kuzhambu variety. Kulambu stays good for 2-3 days.

Ennai Kathirikai kuzhambu

Ennai Kathirikai kuzhambu is yet another "Mom's recipe". Whenever she gets small brinjals from the grocery store, she prepares this dish. Knowing my brinjal addiction Amma prepares it frequently. As the same suggests "Ennai Kathirikai (Oil Brinjal)”. Brinjal kuzhambu with oil glaze.

https://traditionallymodernfood.com/category/kootu/

Can I use sambar powder/chilli powder for kuzhambu?

The special taste of enna kathirikai kuzhambu is freshly roasted and ground kuzhambu powder. You can use sambar powder like poondu kuzhambu, kara kuzhambu. It still tastes good but flavors will be different. 

Can I chop brinjal and prepare kuzhambu?

For this enna kathrikai kuzhambu and gutti vangaya kura I prefer slitting the brinjal, stuff the masala, and prepare. You also can chop and brinjal and prepare kuzhambu

How much oil should I add for kuzhambu?

Traditionally double the amount of oil is used for Enna kathirikai kuzhambu but I have reduced oil. If you are going to finish the kuzhambu use the specified amount of oil but for longer shelf life add extra oil. 

If you like Kara Kuzhambu based recipes try

Appalam Kuzhambu 

Vendakkai Kara Kuzhambu 

Poondu Kuzhambu

Can I add onion, garlic to the kuzhambu?

Amma usually prepared traditional Tamil Brahmin no onion- no garlic version. If preferred you can saute onion and garlic and prepare kuzhambu.

Shelf life of Ennai Kathirikai Kuzhambu

Kuzhambu stays good for 2-3 days and the flavors get best on the second day. Sesame oil makes the kulambu super yummy. if you are looking for Kuzhambu varieties without dal and sambar powder this is a great choice.

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

Brinjal recipes in TMF

Kootu recipe collection in TMF

Ennai Kathirikai Kuzhambu | Brinjal Kulambu

5 from 1 vote
Print Pin Comment
Course: Kulambu
Cuisine: Indian
Author: Vidya srinivasan

Ingredients

  • Eggplant/Brinjal/Aubergine- 12 preferably small brinjal, since I didn't have them, used medium-sized
  • Tamarind water - 3 cups extracted from lemon sized tamarind
  • water - 1/2 cup
  • Salt - as needed

Spice Powder:

  • Channa dal - 1 tbsp
  • Coriander seeds/Dhania -1 tbsp
  • Urad dal - 1 tsp
  • Red chillies - 4 Adjust according to your spice level
  • jaggery big piece
  • Black Sesame seeds - 1/2 tsp
  • Fenugreek - 1/8 tsp
  • Rice - 1/4 tsp
  • Pepper - 1/2 tsp
  • Asafoetida/hing - a generous pinch

To Temper:

  • Mustard seeds -1/2 tsp
  • Fenugreek - 1/8 tsp
  • Curry leaves - one spring
  • Sesame Oil - 3 tablespoon + 1/2 tbsp

Instructions

  • Soak tamarind and extract the juice
  • Cut brinjal and soak them in water with a little salt
  • Dry roast the ingredients mentioned under spice powder till they turn aromatic and changes color
  • Turn off the stove and let everything cool
  • Grind the kuzhambu powder
  • Discard the stem and cut like a cross
  • Furthermore carefully stuff the Eggplant with the ground spice powder and save the rest of the powder
  • In a wide pan add 3 tablespoon oil and heat
  • Once the oil turns hot add the items under 'to temper' and let it splutter
  • Add the stuffed brinjals and cook on low flame for around 2 - 3 minutes sauteeing occasionally till the brinjal skin color changes and starts to shrink
  • Add tamarind extract, the remaining spice powder, water, and salt for kuzhambu
  • Cook for 15 minutes, mixing the occasionally
  • Add jaggery, hing, and 1/2 tablespoon oil and cook for 10 more minutes. Serve the Kuzhambu with Rice and any poriyal or kootu

Video

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Notes

  1. Adjust the chilli according to your spice
  2. I have stuffed brinjal with a dry powder instead you add little water and make the stuffing
  3. Use a little powder for the stuffing and save the rest for kuzhambu
  4. Add tamarind water after brinjals turn slightly brown 
  5. Cook the kuzhambu for 25 minutes for the best flavor
  6. Little jaggery gives a nice flavor to the kuzhambu
  7. Kuzhambu stays good for 2-3 days depending on your weather condition
  8. You can saute and add onion and tomatoes for extra flavor
  9. Use sesame oil for the best flavor 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients

Eggplant/Brinjal/Aubergine- 12  (preferably small brinjal, since I didn't have them, used medium-sized)

Tamarind water - 3 cups (extracted from lemon sized tamarind)

water - 1/2 cup

Salt - as needed

Spice Powder:

Channa dal - 1 tbsp

Coriander seeds/Dhania -1 tbsp

Urad dal - 1 tsp

Red chillies - 4 (Adjust according to your spice level)

jaggery big piece

Black Sesame seeds - 1/2 tsp

Fenugreek -  1/8 tsp

Rice - 1/4 tsp

Pepper - 1/2 tsp

Asafoetida/hing - a generous pinch

To Temper:

Mustard seeds -1/2 tsp

Fenugreek - 1/8 tsp

Curry leaves - one spring

Sesame Oil - 3 tablespoon + 1/2 tbsp

How to make ennai kathirikai kuzhambu with step by step pictures :

  • Soak tamarind and extract the juice
  • Cut brinjal and soak them in water with a little salt
  • Dry roast the ingredients mentioned under spice powder till they turn aromatic and changes color

  • Turn off the stove and let everything cool

  • Grind the kuzhambu  powder
  • Discard the stem and cut like a cross
  • Furthermore carefully  stuff the Eggplant with the ground spice powder and save the rest of the powder

 

  • In a wide pan add  3 tablespoon oil and heat

  • Once the oil turns hot add the items under 'to temper' and let it splutter

  • Add the stuffed brinjals and cook on low flame for around 2 - 3 minutes sauteeing occasionally till the brinjal skin color changes and starts to shrink

  •  Add tamarind extract, the remaining spice powder, water, and salt for kuzhambu

  • Cook for 15 minutes, mixing the occasionally 

  • Add jaggery, hing, and 1/2 tablespoon oil and cook for 10 more minutes. Serve the Kuzhambu with Rice and poriyal or kootu

...

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White chocolate chip cookie | 1-Minute Eggless Microwave Cookies

By 52 Comments

White chocolate chip cookie | 1-Minute Eggless Microwave Cookies | chocolate cookie recipe  step-by-step pictures and video recipes. Check out the 1-Minute Eggless Microwave Cookies recipe and if you like the video pls SUBSCRIBE to my channel.

White chocolate chip cookie | 1-Minute Eggless Microwave Cookies | chocolate cookie recipe is quick tasty 1 minutes microwave cookie recipe using chocolate chips. No eggs, no baking soda, no baking powder for this tasty cookie

Sometimes we feel like having certain foods and prepare them. But there are certain recipes that give us that urge to prepare after just seeing the recipe. This 1 minute choc chip cookie is definitely one among them. When I tried it for the first time, it was a flop show! Though I read the recipe well, I was not sure if it will cook after taking out of the microwave. I kept for 1 minute and 30 sec, and it was burnt 🙁 After two days I tried again and microwaved for just 1 minute. This cookie gets cooked even after taking out of the microwave. easy delicious cookie was ready in no time 🙂

1-Minute Eggless Microwave Cookies

4.67 from 3 votes
Print Pin Comment
Course: Cookie
Author: Vidya Srinivasan

Ingredients

  • Butter/ ghee - 1 tbsp I used ghee
  • Brown sugar - 2 tbsp
  • vanilla extract - 1/8 tsp
  • Salt - a pinch
  • Milk - 2 tsp I used 2% milk
  • All-purpose flour - 3 tbsp
  • semi-sweet chocolate chips - 1 tablespoon + 1/2 tbsp

Instructions

  • In a bowl, take melted ghee/butter and add brown sugar. Combine well and add vanilla extract and milk
  • Add all-purpose flour to the wet ingredients and mix everything
  • Finally, add chocolate chips to the dough and give a good mix
  • Make a flat dough and place it on a microwave-safe plate (I placed a parchment paper over a plate and greased it with Pam cooking spray). Make the cookie dough in such a way that the center is slightly thick compared to the outer circle
  • If you have a power adjustment microwave, set 700 W and microwave for 1 minute
  • I do not have power adjustment in my microwave, so I microwaved for 50 seconds and then did again for 15 seconds
  • Microwave till the center is set and edges look uncooked
  • Cookie continues to cook and gets firm overtime
  • Cool and enjoy the cookie

Video

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Notes

  1. microwave cookie gets cooked even after taking out from the microwave  so avoid over cooking
  2. You can use semi sweet chocolate chips instead of white chocolate chips
  3. Make the cookie outer ring slightly thin compared to center
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

1-Minute Eggless Microwave Cookies

Preparation Time: 1 min | Cooking Time: 1 min | Serves: 1

Ingredients

Butter/ ghee - 1 tablespoon (I used ghee)

Brown sugar - 2 tbsp

vanilla extract - 1/8 tsp

Salt - a pinch

Milk - 2 teaspoon (I used 2% milk)

All-purpose flour - 3 tbsp

semi-sweet chocolate chips - 1 tablespoon + 1/2 tablespoon (I used white chocolate, the original recipe told 2 tsp, but I reduced)

IMG_8323

How to make White chocolate chip cookie with step by step pictures

  • In a bowl, take melted ghee/butter and add brown sugar. Combine well and add vanilla extract and milk

 

  • Add all-purpose flour to the wet ingredients and mix everything

  • Finally, add chocolate chips to the dough and give a good mix

 

  • Make a flat dough and place it on a microwave-safe plate (I placed a parchment paper over a plate and greased it with Pam cooking spray). Make the cookie dough in such a way that the center is slightly thick compared to the outer circle 

  •  If you have a power adjustment microwave, set 700 W and microwave for 1 minute

  • I do not have power adjustment in my microwave, so I microwaved for 50 seconds and then did again for 15 seconds
  • Microwave till the center is set and edges look uncooked
  • Cookie continues to cook and gets firm overtime
  • Cool and enjoy the cookie


 

Vegetable Ishtu | Mixed Veg Stew

By 53 Comments


Vegetable Ishtu is a flavorful vegan Kerala-based tasty side dish prepared with mixed vegetables and coconut milk. Stew is a tasty combo for Tiffin items like Appam, coconut Appam, and idiyappam.

Ever since my childhood days, whenever I think about Appam and idiyappam, Amma usually makes coconut milk as a side dish (she knows my sweet tooth).

Once we spent summer vacation at my Uncle's place. My aunt cooked idiyappam and vegetable stew for breakfast and I loved it. From that day onwards stew has become one of my favorite side dishes. I started cooking stew as an alternate side dish option to coconut milk for Aappam and idiyappam.

For years I used to make Vegetable Ishtu in a pan, but recently I have been using my pressure cooker and instant pot for making stew. 

Vegetable Ishtu | Mixed Veg Stew

5 from 1 vote
Print Pin Comment
Course: Gravy
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Carrot – 2 peeled and cut into slightly big chunks
  • Potato – 1 big peeled and cut into big chunks
  • Beans - 6 about 1 inch
  • Cauliflower - 1/4 cut into florets
  • Green Peas - 1/4 cup
  • Onion – 1 sliced finely
  • Green chilly - 2 Adjust According to your spice level
  • Whole black pepper - 1/4 tsp optional or pepper powder - 1/2 tsp
  • Cloves - 2
  • Cardamom – 2 or 1/4 tsp
  • Thick coconut milk - 1 cup + 1/4 cup
  • Curry leaves - few
  • Salt - as needed
  • Coconut oil - 1 tbsp

Instructions

For the instant pot version

  • Add coconut oil and when the oil is hot add bay leaves and  clove
  • Add onions, green chilies, and pinch of salt; saute
  • Add pepper powder and cardamom powder
  • Cook for 2/3 minutes or till onions are translucent. Sprinkle little water if required
  • Turn off IP
  • Add vegetables, remaining salt, 1/4 coconut milk, and 1/2 cup of water
  • Cook for 1 min, high pressure, and natural release
  • After the pressure settles down gently open the lid; mix well
  • Add 1 cup of thick coconut milk, cook for a minute, and switch off
  • Add little coconut oil in a small pan and sauté curry leaves; add it to the stew

To cook in the pan

  • Add oil to a pan. When the oil is hot add clove and bay leaf
  • Add onion, green Chilli, pepper powder, cardamom powder, and salt; sauté
  • Cook for 2/3 minutes
  • Add the cubed vegetables & combine well. Add 1/4 cup of  coconut milk and water, bring to a boil, and simmer to medium
  • Cover and cook till vegetables are cooked; sauté once in a while
  • Add 1 cup of coconut  milk and cook for 30 seconds and switch off
  • Add little coconut oil in a small pan and sauté curry leaves; add it to the stew

Video

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Notes

  1. Can add garlic and ginger
  2. Frozen veggies can be used for making stew
  3. I have used store brought coconut milk but coconut milk can also be made at home
  4. Add water to 2 cups of coconut and grind it. Filter the ground coconut, and the resultant milk is the thick coconut milk. Add water once again to the coconut residue and grind once more. Filter it again, and the resultant milk is the thin coconut milk
  5. For the pressure cooker method repeat the same process in a pressure cooker and cook for one whistle, manual/natural release 
  6. Coconut cream can be used instead of coconut milk
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Carrot – 2 peeled and cut into slightly big chunks

Potato – 1, big peeled and cut into big chunks

Beans - 6 about 1  inch

Cauliflower - 1/4 , cut into florets 

Green Peas  - 1/4 cup

Onion – 1, sliced finely

Green chilly - 2 (Adjust According to your spice level)

Whole black pepper - 1/4 teaspoon (optional) or pepper powder - 1/2 tsp

Cloves - 2

Cardamom – 2 or 1/4 tsp 

Thick coconut milk -  1 cup + 1/4 cup

Curry leaves - few

Salt - as needed

Coconut oil - 1 tbsp 

How to make Vegetable Ishtu with step-by-step pictures:

For the instant pot version

  • Add coconut oil and when the oil is hot add bay leaves and  clove  

  • Add onions, green chilies, and pinch of salt; saute

  • Add pepper powder and cardamom powder

  • Cook for 2/3 minutes or till onions are translucent. Sprinkle little water if required

  • Turn off IP
  • Add vegetables, remaining salt, 1/4 coconut milk, and 1/2 cup of water

  • Cook for 1 min, high pressure, and natural release

  • After the pressure settles down gently open the lid; mix well

  • Add 1 cup of thick coconut milk, cook for a minute, and switch off
  • Add little coconut oil in a small pan and sauté curry leaves; add it to the stew

 To cook in the pan:

  • Add oil to a pan. When the oil is hot add clove and bay leaf
  • Add onion, green Chilli, pepper powder, cardamom powder, and salt; sauté 
  • Cook for 2/3 minutes

IMG_8015

  • Add the cubed vegetables & combine well. Add 1/4 cup of  coconut milk and water, bring to a boil, and simmer to medium
  • Cover and cook till vegetables are cooked; sauté once in a while

© TraditionallyModernFood

IMG_8018

  • Add 1 cup of coconut  milk and cook for 30 seconds and switch off
  • Add little coconut oil in a small pan and sauté curry leaves; add it to the stew