Peanut Dal (Kadalai Pachadi)

Peanut Dal: Sounds new and different right?

Yes, Peanut is a tasty nut and easily available in all stores at any season. It has high nutritional values. Peanuts are an excellent source of many vitamins and minerals. We have tried making recipes with Peanut as chutney and chalna, but this combination of dal and cooked peanuts are delicious with the soft bite of peanuts. I have tasted in our Chettinad marriage feast, really a wonderful side dish named “Kadalai Pachadi” served in the meal, with great curiosity I met the cook and got the recipe to try at home, came out well. This can be served with Plain cooked rice, roti Dosa and idli.

 

 

What is the difference between a peanut and groundnut?

Groundnuts often serve as cooking oil or herbal supplements, while peanuts can be eaten raw or fried. However, peanuts can be turned into peanut butter or snacks to be used as a food supplement by humans. Peanuts look cute as meal decoration (in cakes, cupcakes, pudding, biscuit, etc.). Both are rich in oil and have their own nutritional values. Though the spelling is different, the two names have a lot in common and are often used interchangeably to describe peanuts. Now you know the difference between peanut and groundnut. Peanuts are delicious types of groundnuts, and groundnuts usually refer to multiple oilseed plants that can serve different purposes for both people and animals. Read more: https://www.legit.ng/1190041-difference-peanut-groundnut.html

Ingredients for recipe:

Raw Peanut- hand full, soak for two hours

Toor dal cooked -1/2 cup

Onion-1

Tomato-1

Green chili-4

Turmeric powder-1/4 tsp

Chili (sambar masala) powder-1/2 tsp

Salt-1/2 tsp

Tamarind extract 2 tsp(optional)

To season:

Oil-1 tbsp

Mustard seeds-1/2 tsp

Urad dal -1/4 tsp

Asafoetida-1 pinch

Curry leaves- 2 twigs

Coriander leaves-chopped few to garnish

Method:

Soak peanut and cook with chopped onion, green chili, and tomato for a whistle in a pressure cooker.

Pressure cook Toor dal 2 fistfuls for serving 4 people.

Add, salt, turmeric powder, chili powder tamarind extract and both cooked toor dal and peanut vegetable mix with 1/2 cup of water, allow it to boil for 3 minutes ina medium flame add asafoetida.

Finally, season it with the above-mentioned ingredients, garnish with chopped coriander and serve.

Note: Do not add more water the consistency should be thick.

 

 

 

Bunch of Mango recipe

Bunch of Mango recipes:

This is the season to celebrate, plenty of mangoes can be seen in the market. The variety of recipes to enjoy the taste of Mango .Traditional recipes are really trustworthy. It is clever to utilise the seasonal vegetables and to preserve it till next season.

Mango Rice:

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Raw Mango Rice

Ingredients:

Cooked rice-1 cup

Raw mango -1 medium size

Cumin seeds-1tsp

Curry leaves 2 twig

Pepper 1/2-tsp (optional)

Red chilli-3nos

For Seasoning:

Oil-2 tbsp

Mustard seeds-1 tsp

Channa dal-1 tsp

Cashew or Peanut -2 tsp

Method to prepare:

1. Peel the skin of raw mango and cut into pieces, grind along with cumin seeds, dry red chillies peppercorns and Salt. (coarse grind)

2. Heat 2 tbsp of oil in a wide pan season with the above-mentioned ingredients” For seasoning” add curry leaves and 1 split green chilli.

3. Add coarse ground paste and salt 1 tsp, saute well in medium flame until raw smell changes.

4. Add cooked rice and mix well garnish with chopped coriander leaves .

Serve with chips or Papad

Mango Thokku / Pickle:

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Mango Thokku
Mango Thokku

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Mango Thokku or pickle has a heavenly taste with curd rice, nothing can be compared is the well-known fact. Mouth watering is the suitable word to describe the taste of this mango thokku. During mango season, we make pickles is our traditional practice. Mango pickles loved by all age people moreover, children will eat food by themselves without feeding.

Ingredients to prepare:

Mango-2 or 250 gms

Chilli- powder-2 tbsp

Methi powder-1 1/2 tsp

(brown roast 1 tsp of  methi seeds in a hot dry pan and powder it)

Salt-1 tbsp

Grated Jaggery-1 1 /2 tsp (to balance the taste)

Turmeric powder-1/4 tsp

Mustard seeds-1 1/2 tsp

Curry leaves-1 twig

Assafoetida-1/2 tsp

Sesame Oil-50 ml or 4 tbsp

Method to prepare:

1.Wash and wipe mangoes with a clean towel.

2.Peel skin and grate it.

3.Heat oil in a pan, splutter mustard seeds, add asafoetida and curry leaves .

4.Now add grated mangoes saute for 3 minutes.

5.Add turmeric powder, methi powder, and chilli powder and cook for few minutes until it leaves oil on its sides.

6. Add grated jaggery and mix well, allow it to cool and store it in a clean container.


Mango Dal:

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Mango Dal
Mango Dal

Finger licking taste of this mango dal is very simple and easy to prepare. Excellent combination with plain cooked rice or roti, No wonder tastes heavenly with these two simple dishes.

Ingredients to prepare: Serves 4 people

Mango-1 small

Toor dal cooked-1 cup

Onion-1 medium

Tomato-1 small

Green chillies-5 to 8

Curry leaves-1 twig

Turmeric powder-1/4 tsp

Salt 1 tsp

To temper:

Oil- 2 tsp

Mustard seeds-1/2 tsp

Hing assafoetida-1/4 tsp

Cumin seeds-1/4 tsp

Method to prepare:

Cook fist full of dal for 3 whistles.

Wash and cut the mango into small cubes.

Cut onion green chillies and tomato.

Heat pan with oil and temper it with above-mentioned ingredients.

Saute onion, green chillies and the mango, saute till the mango gets soft cooked.

Add tomato, saute for a while, mix salt and turmeric powder and sprinkle some water, now add cooked dal and allow it to boil for 3 more minutes.

Or

Boil all the above ingredients add cooked dal and season it.

Garnish with chopped coriander leaves.

Serve this aromatic flavourful mango dal with plain cooked rice or roti.

Notes:

Boil dal separately and other vegetables, and season it.


Peanut Salad:

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Ingredients:

Mango-1 small

Peanut boiled- 1 cup

Onion 1 chopped

Cucumber-1 long

Tomato-1

Green chillies or sauce few drops

Salt-1/4 tsp

Healthy salad with firm mango, fresh tomato, boiled peanuts, and cucumber, onion is optional, preparation method is very simple. Boil ground nut or corn  as you prefer, wash and cube cut all vegetables, sprinkle some salt and add few drops of  green chilli sauce, garnish with finely chopped coriander leaves.

Mouth-watering salad can be eaten as snack time munch.


Mango Pachadi:

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Manga pachadi prepare:Method to prepare:

Raw mango-2

Jaggery-1/2 cup powdered

Salt a pinch

Neem flower- few

To Temper:

Oil or Ghee-1 tsp

Mustard seed-1/2 tsp

Dry red chilli-1

Curry leaves-1 twig

Method to prepare:

Wash and cube cut mango with the skin and the inner part.

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Boil 1/2 cup of water and cook cut mango cubes, once it is done ( it takes very less time to get cooked) add salt and jaggery powder.

Allow it to boil for 3  more minutes, now add neem leaf.

It is time to season it, temper it with above-mentioned ingredients, add curry leaves drop into the mixture, mix well and serve.

Mavathal kuzhambu:

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Ma (Mango)vathal, Kathiri( Brinjal) Vathal, Avarai Vathal, Cluster beans (Kothavarai )Vathal and many more…Vathal Kuzhambu is an authentic South Indian speciality.Many varieties are made with these vathals, Mandi with( Rice drained water)Puli Kuzhambu hot and spicy ,Thanni Kuzhambu mild and diluted, paruppu Kuzhambu.Vathals are nothing but sun dried vegetables prepared during the season and stored for year-long usage.

Maa Vathal may also be used in combination with Pasippayaru (whole green moong ) or Thattapayiru (cow peas)to make Kuzhambu.

Mango vathal-7 nos washed and soaked for 20 minutes

Toor dal 2 tbsp boiled

Tomato-1 no chopped

Onion chopped-1

Turmeric powder-1/4 tsp

Sambar masala powder-1 tsp

Salt-1 tsp

For seasoning:

Oil-3tsp

Mustard seeds-1/2 tsp

cumin seeds-1/4 tsp

Asafoetida-2 pinch

Curry leaves-1 twig

Method to prepare:

Add soaked Mango Vathal, Onion, and chopped tomatoes cook for a whistle along with cooked Toor dal.

After the steam released add Turmeric powder,Sambar masala powder, hing and Salt to it allow it to boil for 3 minutes’

Season it with the above-mentioned ingredients add finely chopped the onion and curry leaves .

Mango Vathal:

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Ingredients to prepare:

Raw mango -5

Rock salt-2 tbsp powdered

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Step-1: Wash Mangoes wipe with the clean cloth.

Step-2: Cut mangoes into lengthwise along with the seeds or (seeds separately and flesh as you prefer )

Step-3: Powder the rock salt and mix it well with the cut mangoes, leave it for a night.

Step-4:Next day spread a clean cloth in direct sunlight, spread salted mangoes leaving some space around, do the same for 3 to 4 days.

step-5: On the fourth-day transfer from cloth to a wide plate or solagu, let it bone dry for 3 more days,store it in a clean jar.

This can be used for a year, without refrigeration.


Vathal Mandi:

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Mixed vegetable and Vendaikkai,Kathirikkai(ladies finger,Brinjal) Mandi:

The main difference in this dish to the other dishes is that, Instead of water we use ‘Arisi Mandi’ the water we get while washing rice for making the gravy is the special ingredient. It is this water which gives so much taste to the gravy. If we prepare this dish on days when we soak rice for idly we can get thick mandi. we use green chillies instead of chilli powder for the hot taste.Here I prepare with Vendakkai and Brinjal in this picture. This same recipe can be followed to make vathal Mandi but should reduce the amount of tamarind.DSC08759

For taking the water, just wash rice once, pour out the water and soak the rice in two cups of water for 5 minutes then drain the water filter it and keep aside.(I used just the water taken from 4 cups of rice)

Ingredients:
Brinjal-1/4 Kilo
Potato-2 nos
Avaraikkai (Broad beans or Hyacinth) -100 gms

Raw Banana-1Drumstick -1 Small onion-100gms

Drumstick -1 Small onion-100gms
Garlic flakes-5 Green Chillies-10
Chenna boiled 1/2 cup ( if preferred)
Tomato-1no
Mango small or Mango Vathal ( few pieces dried)
1/4 Cup tamarind paste (lemon sized tamarind to make paste)
1 1/2 Cup raw rice water (Rice rinsed water filtered )

Green Curry leaves
1/2 tsp Mustard seeds 1/2 Cup water
Salt to taste
Oil for frying

vegetable for mandi

Note: You can use only Ladies finger and channa also instead of collecting all vegetables.
Procedure:
Add 1/2 cup water to the tamarind paste.
• Wash all the vegetables and cut it into small pieces.
• Chop the onions and garlic.
• Slit green chillies.
• Heat the oil.
• Fry all the cut vegetable pieces.
• Mix chopped onions, garlic and green chillies and tomato.
• Add rice water, tamarind paste , water, salt.
• Boil till the mixture turns thick.
• Finally, Heat the oil again and add mustard seeds and curry
leaves.
• Mix it well.
Can eat with curd rice, Rasam and good with Idlies too.
• Vegetable Mandi is ready.

Green Mango Chutney:

Wonderful and lip smacking taste with the combination of idli Dosa and plain cooked rice.
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MangoChutney212

Method to Prepare:

Wonderful combination with idli Dosa and plain cooked rice.

Ingredients:

Mango 1 small

Ginger-1 inch

Green chilli-5 nos

Salt-1 /2 tsp

Coconut grated-2 to 3 tbsp

Urad dal-1 tbsp

Mustard-1/2 tsp

Curry leaves-2 to 3 twigs herbs can be curry leaves or Coriander leaves and Pudina as you prefer.

Method:

Wash and peel Mango and Ginger, cut into small pieces.

Heat pan with 2 tsp of oil-temper with mustard and urad dal.

Add Ginger, Green chillies and cut mango pieces.

Saute until the mango cooks soft now add salt and herbs of your choice, saute for a while and switch off.

Allow it to cool and grind to a coarse paste by adding a little water.

 

Mango Dal

Finger licking taste of this mango dal is very simple and easy to prepare. Excellent combination with plain cooked rice or roti, No wonder tastes heavenly with these two simple dishes.

There are many different kinds of mangoes that range in color, shape, flavor and size. While the skin color of mangoes can vary from green to red, yellow or orange, the inner flesh of the mango is mostly a golden yellow. They have a sweet and creamy taste and contain a lot of  vitamins and minerals. It provides a nutritional breakdown and an in-depth look at their possible health benefits, we have to incorporate more mangoes into our diet.

Mangoes have been named the most widely consumed fruit in the world. Some of the possible health benefits of consuming mango include a decreased risk of macular degeneration, a decreased risk of colon cancer, improvement in digestion and bone health and even benefits for the skin and hair.

Mango Dal
Mango Dal

 

Ingredients to prepare: Serves 4 people

Mango-1 small

Toor dal cooked-1 cup

Onion-1 medium

Tomato-1 small

Green chillies-5 to 8

Curry leaves-1 twig

Turmeric powder-1/4 tsp

Salt 1 tsp

To temper:

Oil- 2 tsp

Mustard seeds-1/2 tsp

Hing assafoetida-1/4 tsp

Cumin seeds-1/4 tsp

Method to prepare:

Cook fist full of dal  for 3 whistles.

Wash and cut the mango into small cubes.

Cut onion green chillies and tomato.

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Heat pan with oil and temper it with above-mentioned ingredients.

Saute onion, green chillies and the mango, saute till the mango gets soft cooked.

 

Add tomato, saute for a while, mix salt and turmeric powder and sprinkle some water, now add cooked dal and allow it to boil for 3 more minutes.

Or

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Boil all the above ingredients add cooked dal and season it.

Garnish with chopped coriander leaves.

Serve this aromatic flavourful mango dal with plain cooked rice or roti.

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Notes:

Boil dal separately and other vegetables, and season it.

 

 

 

 

 

 

Thakkali/Tomato Pachadi

Thakkali/Tomato Pachadi:

Red Tomato Pachadi is a wonderful combination with plain cooked rice and ghee,  matches with curd rice and also with idli or dosa when you are hungry. Main Ingredients cooked toor dal and Red ripe tomato.

Thakkali/Tomato Pachadi
Thakkali/Tomato Pachadi

Thakkali/Tomato Pachadi

Ingredients:

Tomato red- 2 nos big, or 3 nos

Onion chopped-1 no

Green chilli-7 to 9 nos

Coriander chopped-1 fistful

Boiled toor dal-1/2 cup

Turmeric powder-1/4 tsp

Salt-1 tsp

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To Temper:

Oil-2 tsp

Mustard seeds-1 tsp

Urad dal-1/2 tsp

Assafoetida-1/2 tsp

Curry leaves-1 twig

Method to prepare:

1. Add turmeric powder and boil toor dal soft not too much.

2. Heat pan with oil season it with the above “To temper”  ingredients.

3. Add curry leaves, onion and  green chillies saute for 2 minutes, now add chopped tomato and salt saute till it leaves its skin.

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4. Add, dal, 1/2 cup of water and allow it to boil for 3 minutes in medium flame.

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5. Add chopped coriander leaves and transfer to the serving dish, serve with cooked rice and ghee.

 

 

 

Sundakkai pachadi

Sundakkai pachadi / Turkey berry:

Sundakkai is known as Turkey berry in English.Its is widely used in the southern part of India and in Malaysia, as fresh green vegetable or sun dried variety (Sundakkai vathal).Vegetable is tiny but its benefits are enormous.We know that thorny vegetables are very good for our digestive system.

Sundakkai is a taste enhancing vegetable by itself, it has an unique taste and aroma. Naturally it is little sour or slightly bitter  in taste, so we add tamarind in all our preparation. This pachadi is delicious dish and good combination with plain cooked or with curd rice.

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Facts on this vegetable:

TO KILL GERMS:
We used to eat lot of sweets because they taste good and as a result they produce a lot of germs in our body. Once the bacteria and other germs formed in our body, it creates a lot of problems to us. These problems are prevented by eating Turkey Berry in the form of gravy. (In Tamil it is called as Sundakkai Vathal Kuzhambu).
TO CONTROL DIABETES:
If we eat the Turkey Berries for 4 days in a week in any form (dried or gravy), diabetes will come under control.Frying the dried fruit using oil and then adding them to kuzhambu and eating them will help us avoid digestion problems
TO STRENGTHEN THE BONES:
Consuming the Turkey Berries on the daily basis will strengthen the bones and nerves and also helps in the physical development of our body.
TO PREVENT GAS TROUBLE:
Gas problems are totally controlled if we take the Turkey Berries which is deep fried in the oil.
TO CURE PARALYSIS:
If the people who are affected with paralysis problem consume Turkey Berries, the disease will be cured.
TO PREVENT TEETH RELATED DISEASES:
All the teeth related problems are cured if we take the powdered Turkey Berry added with salt.
Because of all these medicinal values we should not neglect this plant. We should start growing them in our garden and eat them regularly to stay healthy in our life.

Source:http://www.anupamablog.com/turkey-berry-health-benefits.

Ingredients to prepare pachadi:

Sundakkai – 50gms

Toor dal-fistful

Onion-1 small

Tomato-1 medium

Turmeric-1/4 tsp

Tamarind-2 tsp

Salt-1/2 tsp

Sambar mala powder-1 tsp

To temper:

Oil-2 tsp

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Assafoetida (hing)

Curry leaves

Method to prepare:

1. Wash and boil toor dal for 2 whistle.

2. Cut Sundakkai in to four pieces,chop onion and tomato.

11348513_899260530115558_990451380_o3. Heat oil and temper with above ingredients,add cut sundakkai and onion saute well for 3 to 5 minutes.

11296937_899260526782225_355013670_o4. Now add cut tomato turmeric powder and salt,saute well until tomato leaves its skin.

5.Add a cup of water allow it to cook soft or cook for a whistle in a cooker.

6. Add sambar masala powder, and tamarind extract, let it boil for few more minutes.

7. Add curry leaves and coriander leaves mix well and serve with plain cooked rice.

 

 

Mulai keerai thayir pachadi

Mulai keerai thayir pachadi:

Keerai thayir pachadi
Keerai thayir pachadi

Greens are very good for health,one of the best variety of spinach that is can be eaten by all the age groups in any forms they wish,It makes the body strong and healthy.  It promotes child growth.  The magnificent values present in this spinach cures many rare diseases. but most of us hesitate to take it as regular dish in our diet. Some tasty recipe will help us to include greens in our food.

Ingredients:

Mulai Keerai (Amarnath leaves)-1 bunch

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Onion finely chopped-1

Green chillies-1

Salt-1/4 tsp

Pepper powder-1/4 tsp

Curd -3 tbsp

Method:

Clean and wash greens drain water completely and chop.

Heat pan with one tsp of oil season with mustard seeds.

Add chopped Onion and green chilli,saute well.

Add chopped greens to it saute for a while,when greens shrinks and becomes soft,add salt mix well and switch off.

Allow it to cool, add 2 tbsp of curd in another bowl and sprinkle pepper powder whisk and add it  to the prepared greens.

Note If you prefer raw onion add raw onion at last no need to saute.

 

 

Ladies finger Pachadi

Ladies finger Pachadi:

Pachadi origin chettinad,famous dish made with all type of vegetables like Tomato,Brinjal,Beans,Drumstick,sundakkai ,Ridge Guard etc..along with boiled Toor dal ,Tamarind extract and Tomato.This Pachadi alone satisfy our  lunch with steam cooked rice or with Curd rice.Versatile method is followed in other states,in this name Pachadi.

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Ingredients:

Ladies finger 100 gms

Onion-chopped-1

Green chillies-5 chopped

Curry leaves-1 twig

Tomato chopped-1(optional)

Boiled toor dal-1/2 cup

Salt-1 tsp

Sambar masala powder -1/4 tsp

Tamarind extract-1  tbsp

For seasoning:

Oil 1 tbsp

Mustard seeds-1 tsp

Method:

Clean and cut ladies finger in to 1/2 inch pieces.

Heat pan with oil season with the above mentioned ingredients.

Add Curry leaves and onion saute well

Add Cut Ladies finger saute well until the Gluey nature disappears.

Can add 1 tsp of sour curd to avoid gluey nature while sautéing the vegetable.

Add green chillies and Tomato, stir for a while to cook.

Add salt and tamarind extract with little water in it, to cook further.

Finally add boiled dal and  sambar masala powder,allow it to boil for 3 more minutes,Its ready.

Sprinkle some Coriander leaves and serve .

This Pachadi alone can be done for Lunch with steam cooked rice or with Curd rice.

Note:

Clean and cut ladies finger in to 1/2 inch pieces dry in a papper or cloth for 1 hour to reduce its gluey nature while sauteing.