Herbal leaves in our daily life - Part III

In pervious herbal leaves post i covered most of the keerai that we will be using in our cooking or for medicinal use. Now in this post i would like to add information about few other leaves

Mudakathan keerai (Balloon plant leaf)
We used to take this keerai as dosai when we go to native place and mom also used to make when she gets this keerai. Our Siddha doctor used to suggest my parents to take this keerai as this is going for joints after certain age. Leaves have medicinal properties can be boiled in castor oil or heat with kanchi (extracted after preparing rice) and applied over the joints. Can boil the leaves along with pepper and take as soup. The leaves have anti inflammatory property.

Arugampul (Cynodon dactylon)
Arugampull is rich in fibre, protien, calcium, minerals,etc. It is good for health.This brings down gastric problem, acidity. Wash arukampull and make juice along with water daily and take it will remove bad breath, increases haemoglobin. Brings down asthma problem and blood pressure. This leaf is full of medicinal properties increases immune system. Very auspicious too. Along with medicine the juice can be given to people suffering from leukemia (cancer)

Kattrazhai (Aloevera)
In our home we have this plant. The leaf will be thick from outside, if you scrap the outer skin you can find a moist liquid and gelly inside. Wash the moist (it will smell really bad) and take the jelly part and consume(it will be tasteless) but very good for health. Brings down the body heat, can apply over the cut's. To avoid constipation problem. Aloevera helps to stop the blood when you got your finger cut.

Agathi keerai (Sesbania grandiflora)
Agathi is taken during some occasions and rituals in hindu system. Agathi has the nature to neutralize the secretion of hcl in our digestion system. We used to cook this keerai as dry curry along with pasiparupu/kadalaiparupu after ekadasi fasting. When siddha medicine is taken you should not consume this keerai as it will remove the medicinal effect. Occasionaly we can consume agathi keerai. Contains laxative properties

Idli powder (Idli podi)

Idli powder (Idli podi) - Preparation time 15 to 20 mins
Mom used to make it in small quantity so that it will be fresh and crisp. The red chili used for making this podi should be red and crisp. I used to use broken urad dal which mom used to give. It will be fresh and split through the stone grinder which they have in our native place. When I went to work mom used to prepare all these podi and give to make my work easy. Thanks mom.

Ingredients:-
Urad dhal (Ulutham paruppu) - 1 cup
Hing or Asafoetida (Perungayam)  - 3/4 tsp
Red chili - 8 to 10 (Increase or decrease to your taste and spice)
Rock Salt - As required

Preparation method:-
In a tawa roast the urad dhal till a nice aroma comes. You have to roast in medium flame so that the dal will be roasted to golden brown without burning.
When urad dal is roasted add asafoetida, salt mix well and transfer to a bowl to cool down.

Roast the chili till it become dark red and crisp.
When all the roasted ingredients are cool add red chili in blender and ground to fine powder and keep in bowl.

Add the roasted urad dal along with the chili powder (if you think adding all the chili powder will be too spicy you can hold little bit which can be used later) salt, asafoetida and ground to slightly coarse powder (like small rava).

For idli/ dosa varieties this podi will go well when mixed with sesame oil and consumed.

Really you love it. Some will roast and add coriander seed/ sesame seed to this podi but i love my mom's version simple, superb and tasty.
Another way to consume idli which is cold is to mix the podi, sesame oil and idli well. Easy tiffin to get rid of evening hunger.
While travelling, dad will mix idli podi with more sesame make a paste and apply over all the the idli's and he used to pack this podi idli will be delicious when consumed in after noon or night or next day morning :-). You know when I traveled abroad I used to carry this idli/ pulisadam packet so that when i reach the place and hungry i used to share with friends and take it.

Pooranam Kozhukattai (Dumpling with sweet filling)

Pooranam kozhukattai - Preparation time - for pooranam 1 hr,- for dumpling dough 1 hr and cooking 10 mins.
During vinayagar chathurthi we used to make this kozhukattai. Early morning we used to get up and make the pooranam and keep for making kozhukattai. The outer flour for kozhukattai is made as specified in idiyappam. This is very healthy and delicious snack. Even if it is time consuming surely it is worth.

Making of pooranam
Ingredients:-
Bengal gram - 1 cup (100 to 150 gms)
Jaggery - 1 ball (when crushed will come to 1 heap cup)
Half coconut - grated 
Cardamon - 4 (powder)
Water - 1/2 cup to melt the jaggery
Sugar - 2 tbsp
Ghee - 1 tbsp

Preparation method:-
In a heavy bottom pan boil water (3 cups). Add washed bengal gram till it becomes soft when crushed with hand. One tip to know whether the kadalai paruppu (bengal gram) is cooked well is to check whether the center portion of the dhal is not white.
When cooked remove the excess water and cool it.
Add water to crushed jaggery and melt. Filter and remove the dirt from the jaggery syrup.
Boil the syrup till it is thick. Add grated coconut, boiled channa dhal, cardamon and cook for few mins.
Cool the above mixture and grind to soft paste. Add this to heavy bottomed pan along with ghee and sugar. Cook till the mixture is thick. Take care because when we cool it will become more thick.
Make small balls using the pooranam (size: small gooseberry/ nellikai).

Making of kozhukattai with pooranam filling
Ingredients:-
Sesame oil - little to make kozhukattai

Preparation method:-
For making of kozhukattai flour refer making of idiyappam/kozhukattai . When the kozhukattai flour is made cover with a wet cloth so that the flour won't become dry or break when the kozhukattai is made.
Apply little oil in your hand and make small balls using the flour.
In a clean and dry plantain leaf (keep shiny portion of the leaf up) apply little oil so the kozhukattai won't stick to the leaf.
Place the kozhukattai flour ball and flatten to thin circle. Keep the pooranam ball in the middle of the circle and cover the pooranam. Now it will become a semi circle like protector and close the edge well so the pooranam won't come out.
Boil water in the idli cooker . In the idli plate apply the sesame oil and place all the kozhukattai you made separately (so it won't stick with one another when cooked).
When water in idli maker boils keep the idli plates inside and close. It will take 5 to 10 mins to cook. When cooked the kozhukattai outer flour will become slightly transparent and shiny/glossy.
Leave it to cool and remove from the idli plate very carefully because it will be very soft and will break very easily.
You can try different shape . Like coconut which they will say modhagam.
Don't worry even it it breaks first time it will come out well in next set or next time. The main thing is taste which will be very excellent for sure.
Enjoy your tasty pooranam kozhukattai with your friends and family.