Pudhina Sadham/ Mint Rice / புதினா சாதம்

Ingredients:

Table -1:
1 cup	Pudina leaves
1 cup	Corainder leaves
2 pods	Garlic
1 inch	Ginger
2	Green Chillies
Table -2:
2 cup	Rice
1 tbsp	Oil
1 tsp	Ghee
2 each	Bay leaves, cardamom, cloves
1 each	star anise, marathi mokku
1 cup	Sliced Onion
1 cup	coconut milk
as needed	Salt

Method:


1. Grind the ingredients in Table-1.
2. Heat the oil and ghee in a pressure cooker.
3. Add the Bay leaves, cardamom, cloves,star anise, marathi mokku  and fry without burning them.
4. Add the sliced onions and fry till golden brown.
5. Add the ground paste and salt and fry for few minutes.
6. Add the coconut milk and the water needed for the rice.
7. Add the rice once the water starts boiling.
8. Pressure cook them for 1 or 2 whistles.
9. Pudina Rice is ready to serve.

Note:

It can be served with the raita of your choice.
You can add peas to the rice if it looks plain.

Kambu thayir sadham/ கம்பு தயிர் சாதம்

Ingredients:

1.5 cup	kambu Sadham
2 tbsp	yogurt
as needed	Salt

Method:


1. Cook Kambu as mentioned here .
2. Mix Kambu Sadham, Yogurt and Salt in a bowl.
3. Add Water if you want liquid consistency.
4. Kambu Thayir Sadham is ready to serve with pickle or onion.

Sprouted Green gram Poriyal / முளை கட்டிய பாசிப் பயிறு பொரியல்

Ingredients:

2 cups	Sprouted Green gram
1/2 cup	Chopped Onions
2	Red Chillies
few	Curry leaves
few	mustard seeds
1/2 tsp	Split Urad Dal
1 tablespoon	Oil
2 tablespoon	Grated Coconut(Optional)
as needed	Salt

Method:


1. Cook the sprouted gram in a pan with 1 cup of water and salt in a pan for 8-10 mins.
2.   Heat oil in a pan and allow mustard seeds to splitter in it.
3. Add curry leaves, onions, red chillies,  and fry for few minutes until  onions turn golden brown.
4. Then, add the cooked sprouts.
5.Cook it for 3-4 minutes in the medium heat.
6. Add the grated coconut to the cooked sprouts and then fry for two minutes.
7. Sprouted Green gram Poriyal is ready to eat.

Note:
In the same way, you can prepare sprouted red chori beans Poriyal.

How to Sprout Green gram/ Red Chori Beans?/ பாசிப் பயிறு / தட்டைப் பயிறு முளை கட்டுவது எப்படி?

Ingredients:

1.5 cup

Green gram/ Red Chori Beans

Method:


1. Soak the Green gram/ Red Chori Beans in the water for 8-10 hrs.
2. Tie them in a muslin or cotton cloth and leave them for 14 to 16 hrs.
3. Now the sprouts are ready to eat or cook.

Winter Melon Salad/ Neer Poosani Salad/ நீர் பூசணி சாலட்

Ingredients:

2 cups	Grated Winter Melon
2 tbsp	Yogurt/Curd
1/2 tsp	Pepper powder
as needed	Salt

Method:


1. Grate the Winter Melon after peeling the outer skin.
2. Mix the grated Winter Melon, yogurt,Pepper powder and salt in a bowl.
3. Winter Melon Salad is ready.

Murungai Keerai Sambar/ Drumstick Leaves Sambar /முருங்கை கீரை சாம்பார்

Ingredients:

1 cups	Dried or Fresh Drumstick Leaves
1.5 cups	Toor Dal
1 cup	Chopped Onion
1 medium size	tomato
2	Red Chillies
few	mustard seeds
1 tablespoon	Oil
1 tsp	Sambar Powder
1/4 tsp	Turmeric powder
as needed	Salt

Method:


1. Cook the Toor Dal and Drumstick Leaves along with turmeric powder and few drops of oil in the pressure cooker.
2. Heat oil in a pan and allow mustard seeds to splitter in it.
3. Add curry leaves,  red chillies, chopped onion  and fry for few minutes until it turns golden brown.
4. Then, add the chopped tomato and add salt and Sambar powder.
5. Cook till the tomatoes are soft and add the cooked Toor dal.
6. Drumstick Leaves Sambar is ready.

Kovakkai Poriyal / Ivy Gourd Poriyal/ Tindora Poriyal/ கோவக்காய் பொரியல்

Ingredients:

3 cups	Chopped Kovakkai/ Ivy Gourd
2	Red Chillies
few	Curry leaves
few	mustard seeds
1/2 tsp	Split Urad Dal
1 tablespoon	Oil
1 tsp	Sambar Powder
1/4 tsp	Turmeric powder
as needed	Salt

Method:


1. Cut the Kovakkai/ Ivy Gourd after cutting the ends.
2. Heat oil in a pan and allow mustard seeds to splitter in it.
3. Add curry leaves,  red chillies,  and fry for few minutes.
4. Then, add the chopped  Kovakkai/ Ivy Gourd and add salt and turmeric powder.
5. Close the pan and cook it for 10-12 minutes in the medium heat.
6. Avarakkai Poriyal is ready to eat.

Avarakkai Poriyal /Indian Broad Beans Poriyal/ அவரைக்காய் பொரியல்

Ingredients:

3 cups	Chopped Avarakkai  /Indian Broad Beans
1/2 cup	Chopped Onions
2	Red Chillies
few	Curry leaves
few	mustard seeds
1/2 tsp	Split Urad Dal
1 tablespoon	Oil
2 tablespoon	Grated Coconut
1/4 tsp	Turmeric powder
as needed	Salt

Method:


1. Cut the Avarakkai  /Indian Broad Beans after cutting the ends.
2. Heat oil in a pan and allow mustard seeds to splitter in it.
3. Add curry leaves, onions, red chillies,  and fry for few minutes until  onions turn golden brown.
4. Then, add the chopped Avarakkai  /Indian Broad Beans and add salt and turmeric powder.
5. Close the pan and cook it for 5-8 minutes in the medium heat.
6. Add the grated coconut to the cooked Avarakkai  /Indian Broad Beans and then fry for two minutes.
7. Avarakkai Poriyal is ready to eat.

Carrot Rice

Ingredients:

1/2 cup	Carrot poriyal
1.5 cup	Cooked Rice

Method:


1. Prepare carrot Poriyal by using this recipe.
2. Allow the cooked rice to cool.
3. Mix the rice and the poriyal.
4. Carrot Rice is ready to serve.

Carrot Poriyal / கேரட் பொரியல்

Ingredients:

3 to 4, medium size	Carrot
1/2 cup	Chopped Onions
2	Red Chillies
few	Curry leaves
few	mustard seeds
1/2 tsp	Split Urad Dal
1 tablespoon	Oil
2 tablespoon	Grated Coconut
1/4 tsp	Turmeric powder
as needed	Salt

Method:


1. Grate the carrots after removing the outer skin using the peeler.
2. Heat oil in a pan and allow mustard seeds to splitter in it.
3. Add curry leaves, onions, red chillies,  and fry for few minutes until  onions turn golden brown.
4. Then, add the grated carrot and add salt and turmeric powder.
5. Close the pan and cook it for 5-8 minutes in the medium heat.
6. Add the grated coconut to the cooked carrot and then fry for two minutes.
7. Carrot Poriyal is ready to eat.

Note:

In the same way, you can prepare the Beetroot Poriyal.

Peerkangai Poriyal/Ridge Gourd Poriyal / பீர்க்கங்காய் பொரியல்

Ingredients:

2, medium size	Peerkangai/Ridge Gourd
1/2 cup	Chopped Onions
2	Red Chillies
few	Curry leaves
few	mustard seeds
1/2 tsp	Split Urad Dal
1 tablespoon	Oil
2 tablespoon	Grated Coconut
1/4 tsp	Turmeric powder
as needed	Salt

Method:


1. Cut the Peerkangai/Ridge Gourd after removing the outer skin using the peeler.
2. Heat oil in a pan and allow mustard seeds to splitter in it.
3. Add curry leaves, onions, red chillies,  and fry for few minutes until  onions turn golden brown.
4. Then, add the chopped  Peerkangai/Ridge Gourd and add salt and turmeric powder.
5. Close the pan and cook it for 5-8 minutes in the medium heat.
6. Add the grated coconut to the cooked Peerkangai/Ridge Gourd and then fry for two minutes.
7. Peerkangai Poriyal/Ridge Gourd Poriyal is ready to eat.

Pudalangai Poriyal/Bottle Gourd Poriyal/ புடலங்காய் பொரியல்

Ingredients:
2, medium size	Bottle Gourd/Pudalangai
1/2 cup	Chopped Onions
2	Red Chillies
few	Curry leaves
few	mustard seeds
1/2 tsp	Split Urad Dal
1 tablespoon	Oil
1.5 tablespoon	Peanuts
1/4 tsp	Turmeric powder
as needed	Salt

Method:


1. Cut the Bottle Gourd/Pudalangai by removing the seeds in the middle.
2. Heat oil in a pan and allow mustard seeds to splitter in it.
3. Add curry leaves, onions, red chillies,  and fry for few minutes until  onions turn golden brown.
4. Then, add the chopped  Bottle Gourd/Pudalangai and add salt and turmeric powder.
5. Close the pan and cook it for 5-8 minutes in the medium heat.
6. Grind the peanuts coarsely.
7. Add it to the cooked Bottle Gourd/Pudalangai and then fry for two minutes.
8. Pudalangai Poriyal is ready to eat.

Note:
You can add grated coconut at the end instead of Peanuts.

எனக்கு பிடித்தவை !!

கொய்யா பழம்  Guava

சீதா பழம்  Custard apple

நாவல்  பழம்  Jamun fruit

சப்போட்டா  Sapotta

மாதுளை  Pomegranate

சிறு நெல்லி  Gooseberry

நுங்கு  Toddy Palm

கலாக்காய் 

கோன புளியங்காய்