Kolam by Sudha Balaji

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Showing posts with the label recipe

Kadalai paruppu sundal in cooker

For ten ladies are invited for Navaratri kolu we need half kilogram kadalai paruppu or bengal gram. Soak for 30 minutes or for 45 minutes if sufficient time is available. Since other sundal varieties require 12 hours soaking this can qualify as a quick sundal recipe too. The soaked kadalai paruppu can be cooked separately in a vessel adding water for cooking or in a pressure cooker. ( in a pressure cooker allow just two whistles ). In a vessel take two table spoons of cooking oil, one teaspoon mustard seeds, a pinch of asafoetida, two medium size red chillies and curry leaves. Add the cooked bengal gram after removing excess water. Add salt to taste. Cook till moisture is removed and this will be for few minutes . Adding grated coconut enhances the taste Thirty to forty year ago sundal was distributed to guests in pottalam as we call it. Now we distribute it through ziploc...

Pudina thengai pottukadalai chutney

Mint coconut fried gram dhal chutney for dosa Take half a kernel coconut and cut into pieces called badhai in Tamil . I do not grate. I grate coconut only for burfi. Add fried gram dhal . We can increase or decrease the quantity depending upon whether we want the coconut flavour to me more or gram dhal flavour more. If you are looking for different type of mint chutney , mint coconut chutney , coconut chutney different chutney, this post may be helpful. Two green chillies again the quantity depends upon how hot you want the dish to be A handful of washed mint leaves Four small cloves of garlic Instead of tamarind , I squeeze half a lemon Since the coconut is not grated , dry grind first so that t...

Krishna Jayanthi or Janmashtami

In the month of Sravan (Aavani) on the eighth day (ashtami ) after full moon is celebrated Janashtami or Gokulashtami. For some the birth star of Lord Krishna is important and so they celebrate it on the day Rohini star falls. Both come within a few days of each other, invariably. As I have written earlier, the customs and traditions followed are many even for the same festival. So I would like to share here how I celebrate this festival. In the morning, we perform puja to the Lord Krishna idols we have. He is in the famous crawling pose. After performing archana, we offer five types of fruits that include jamun (Jambul in Hindi or naga pazham in Tamil ). My father offered Jambul leaves also for Krishnashtami puja. We also offer, milk, curd, butter and ghee. In the evening we perform puja to the picture of Lord Krishna for more than five decades, now ( I am told). It is a Thanjavur painting that w...

Arisi vadam rice vadagam recipe

Easy arisi vadam or ilai vadam This one of the simplest vadam and the quick and easy vadam. Take one tumbler raw rice and soak in water for two to three hours. For one tumbler rice add one teaspoon sago or javvarisi and soak both together. Wet grind in a mixer at night Add salt after grinding. The next day we can make the vadam after we ferment it for six to seven hours. So either we grind at night or if we grind in the morning, we can make the vadam in the evening. After 6 to 7 hours add ground green chili paste (the quantity will depend upon how hot we want the dish to be . Add asafoetida and one teaspoon white sesame seeds. Mix all the ingredients well so that we get a well-mixed batter. Elai vadam stands for making vadam are easily available in shops. Using a elai vadam stand, spread the batter on all the plates in the stand, the way we pour and spread batter for dosa using a ladle (...