Kothamalli thogayal (Fresh Coriander leaves rice paste)

Kothamalli thogayal (Fresh coriander leaves rice paste) - preparation time 10 mins
Coriander is very good for skin. Rich in antioxidant, used to low the cholestrol,etc. It is best way to consume is raw so all the nutritional values will be grasped. So try to add coriander leaves in your daily cooking. My cooking will be complete and colourful only by adding the fres leaves of coriander. I used to add coriander leaves to sambar, rasam, dry curries & butter milk.
Kothamalli thogayal is one of the best way to consume more. So when ever possible make this thogayal

Ingredients:-
Coriander leaves - 1 cup (Bunch of coriander leaves. Remove the root. wash 3 to 4 times in water to remove the mud, and rotten leaves. Remove the leaves and excess water in the leaves. Chop using cooking scissor )
Urad dhal - 1 tbsp
Red chili - 3 to 5
Salt - to taste
Tamarind paste - less than 1/4 tsp or little tamarind water
Sesame oil - 2 tbspn
Mustard - 1/4 tsp

Preparation method:- In tawa heat oil. Add urad dhal, roast to golden brown. Keep aside.
In same tawa add the red chili and roast to dark red color. Keep along with roasted urad dhal.
When roasted ingredients are cool grind to coarse powder along with salt and tamarind.
Now add the chopped coriander leaves, little water to grind. Make to thick thogayal by adding required amount of water.
Heat the tawa add little oil, mustard to splutter, urad dhal to brown and garnish Kothamalli thogayal (Coriander rice paste).
Mix this paste and sesame oil with white rice and take with roasted papad. Surely you will love this healthy thogayal.

Mango thokku (Mangai thokku oorugai)

Mango pickle (Mangai thokku) - Preparation time 20 mins to 30 mins
Mango pickle is a favourite pickle for most of the people. If you choose a mango which is slightly sweet it will be very tasty. Usually grandma used to make the pickle and keep in a kaal chatti (it will be a black color heavy utensil). The taste and flavour will be unique. She used to cook in mud stove with wood, Now also when my mom used to cook in it when she is in native place. We can prepare mango pickle with less oil and salt but surely you have to refrigerate and use. Below i am using required amount of oil, salt and chili powder.

Taste of cooking in mud vessel will be unique. I used to make daily gravies like sambar, rasam and boil vegetable for curry in that vessel for several years. Try it out you might also like it.

Ingredients:-
Mango - medium size and slightly ripe
Red chili powder - 2 tsp
Salt - to taste
Turmeric powder - 1/2 tsp
Fenugreek powder - 1/2 tsp
Oil - 3 to 4 tbsp
Mustard - 1 tsp
Asafoetida - 1/2 tsp

Preparation method:- Wash the mango well and grate the mango.
In a tawa heat oil. Add mustard to splutter, asafoetida, fenugreek powder, turmeric, chili powder and add the grated mango.
Fry till raw smell goes off. Sprinkle little amount of water and required amount of salt. Close and cook so that the mango will become soft.
After few minutes the oil separates. You can check and increase the spice level according to your taste.
If you don't want to refrigerate then you have to use more oil (the oil should be stagnant over the pickle :-( . This is not good for health, so I use less oil)
Try out in limited quantity if you like it you can make and keep.

Sigappu aval payasam (Red aval sweet)

Sigappu aval Payasam (Red aval sweet) - preparation time 10 to 15 mins Red rice is rich in vitamin B & E, natural fibre, antioxidant. Red rice increases stamina, recover from hypertension.
Ingredients:-
Red Aval (flattened rice) - 1 cup
Sugar - 1 cup
Water - 1.5 cup
Milk - 1 cup
Cashewnut - 4 chopped into small pieces
4 Cardamon - powdered

Preparation method :-
Roast aval in low flame till the flat shape bulges. Cool the aval and grind it coarsely.
Add hot water to aval and boil. Once the water is absorbed and aval is cooked add sugar.
When sugar melts add milk and bring to boil.
Roast cashew in ghee and add to payasam along with cardamon powder. Yummy red aval payasam is ready. If payasam is very thick you can add little milk.
You can serve this hot or cold.

Pudalangai & pasiparruppu kootu (Snake gourd & Mung dhal curry)

Pudalangai & pasiparrppu kootu (Snake gourd & mung dhal curry) - Preparation time 15 to 20 mins
Pudalangai kootu easy to make and very simple procedure. It will be very light and health side dish for chapathi or for rice.

Ingredients:-
Pudalangai - 2 Chopped to thin slices (remove the inner portion of snake gourd)
Mung dhal - 2 tbsp gms (boiled to soft)
Pepper powder - 1 tsp (coarsely grind powder)
Green chili - 1
Turmeric powder - 1/4 tsp
Salt - As required
Cumin seed - 1 tsp
Curry leaves - 10
Mustard seed - 1/4 tsp
Urad dhal - 1 tbsp
Oil - 2 tbsp
Water - required amount( to boil snake gourd)

Preparation method :-
Boil the pudalangai along with water,slitted green chili, turmeric and washed mung dhal. Cook till the pudalangai and mung dhal are soft.
In a tawa heat oil. Add mustard seed, when splutters add urad dhal and fry till it becomes golden brown.
Add cumin seed, pepper powder and add to cooked snake gourd and mung dhal mixture. Add curry leaves, grated coconut and mix well.
Goes well with rice and chapati.