Keerai Muttai Poriyal is one of my favorites, it takes no time to cook. All leafy vegetables are source of high nutrients with high health benefits. When I see them in store I buy them without having second thought. They play a major role in cardiovascular health.
Asafoetida / Hing / Perungayam
Poondu Kuzhambu / Garlic in Tamarind Gravy
Garlic has lot of health benefits and have major part in digestions. Anyone would love this gravy recipe as doesn’t give the raw taste of garlic. One of the Kongunadu dishes.
Paruppu Rasam / Toor Dhal Rasam
Rasam is a kind of tamarind dhal soup we take along with white rice for lunch meal. It’s almost prepared every day and mostly prepared in south Indian homes. Rasam rice can be accompanied with pappad or some vegetable fry.
Arisi Paruppu Sadam / Dhal Rice
An authentic Kongunadu Recipe. We often prepare this at our homes for lunch. The name only states it’s just cooked with the rice and the lentil with seasoning. We mix sesame oil a tsp or ghee a tsp with this rice before eating. One of my all time favorite recipes, not because it’s simple, it tastes really simple and good.
Potato Kurma for Idli / Urulai Kizhangu Kuzhambu
Potato Kulambu in Kongunadu Style which is commonly prepared for Idili and dosa.
Pulicha Keerai Chutney / Gongura or Sorrel Leaves Chutney
This is a Kongunadu style rather village style Sorrel leaves Chutney, my grand mother used to make this in bulk and pack it to us during the season. We keep it refrigirated for atleast a week and enjoy them with white rices. Sorrel Leaves are high in Iron and has lot of nutrients. They taste tangy, so the recipe should somewhat balance the taste so that it can be consumed with no troubles.
Variations can be made with adding tomatoes. Sorrel leaves chutney tastes sour. To reduce the sour taste my mom suggested to add peanuts. It would be ground in stone grinder in villages without adding water. It lasts up to a week in this way without refrigerating.
If you could avoid water it would taste better. In mixi it’s difficult to grind it very thick so i added little water.
Tomato Thokku / Thakali Pachadi / Tomato Pickle
Tomato Thokku is many of our favorites and this is a tamilnadu style thokku. The moment we get remained it’s mouth watering and tempts everyone. What does not go with this should be the question ? It is the best combo for idili, dosa, Chapathi, rice, curd rice, bread spread or anything matches with this. Best part is it can be prepared in bulk and can be stored.
Thakali thokku should be kept in any Air tight container and refrigerating increases it’s stay period. This can stay upto 15 days if it’s carefully sealed and used dry spoon to take it out.
