Vazzhakai Podimas/ Raw Banana Dry Curry

A traditional dry curry made down south of India called Vazzhakai Podimas. Simple ingredients to explore and healthier one too.

Ingredients
2  - Raw Bananas/ Vazzhakai
3 tbsp - Fresh Grated coconut
1 tbsp - Broken Urad Dal
1 tbsp - Mustard / Kadugu
1 tbsp - Coconut oil
1 tbsp - Asafetida
1          - Dry red chilly
1          - Green chilly chopped
1 Wedge - Lemon/lime
Curry leaves
Salt to Taste

Method:
1. Steam cook the raw bananas.
2. Peal the skin off once they are cooked.
3. Grated the steamed bananas thru a carrot grater.
4. In a pan add oil. Once heated add in muatard,urad dal, curry leaves, asafetida.
5. Once they splutter add in green chillies.
6. To it add in grated raw bananas,salt and mix well.
7. Saute for 5 mins.
8. Remove from heat and squeeze 1 wedge of lemon.
Serve hot along with rice.

Vendhaya Keerai Arachu Vitta Kootu

Vendhaya Keerai/ Methi leaves/ Fenugreek leaves has a strong medicinal value for your system. Even though it tastes bitter when cooked gives immense flavour and taste.

Ingredients
2 - Big bunch Vendhaya Keerai

If the bunches are small use 4
1/2 cup - Grated coconut
1/4 cup - Pitham Parupu / Moong Dal
1 1/2 tbsp    -  Jeera
1 tbsp          -  Pepper
3                   -  Dry red chillies
2 tbsp          -  Oil
1 tbsp          -  Mustard seeds
1 tbsp          -  Urad Dal
1                   -  Chopped green chilly
1 inch          -  Ginger
Asafetida
Curry leaves
Salt to taste
Water to boil

Method:
1. Wash the vendhaya keerai or methi leaves thoroughly.
2. Pluck only the leaves and chop them coarsely.
3. In a pressure cooker add in keerai,Pitham parupu,ginger & green chillies,water as required to boil.
4. Pressure cook the keerai and give 4 whistles.
5. Meanwhile grind jeera,pepper,2 red chillies, coconut, asefatida.
6. Pour the ground paste on to the keerai along with salt and mix well.
7. In a pan add coconut oil , mustard seeds, jeera, 1 dry red chilly, asafatida, curry leaves.
8. Splutter them and pour it over the kootu.
Yummy healthy looting is ready. It can be taken with rice, chappati,bread too.

Kashyam - Home remedy for cold / cough

Home remedy or called as Patti Vaidhyam down south of India.

Remedy for Cold,Cough,Running nose,soar throat

Ingredients

2 gms - Chitrathai / Galangal
2 tbs  - Panam Kalkandu/ Palm Sugar
2 tbs. - Jeera or Carrom/Omam either is fine
8 pods - Black Peppercons
8 leaves - Tulasi or even Basil can be used
2 inches - Ginger
1ltr - Water

Method

1. In a pan add water.
2. Crush add the ingredients roughly.
3. Add them to water.
4. Boil in low flame for minimum 15mins.
5. Water has to reduce to 500ml or half the vessel.
6. Strain the ingredients and drink slowly.

The strained ingredients can be reused 2 times by adding more if palm sugar.
Drinking this for 3 consecutive days would give a sigh of relief.

Kadala Urundai/ Sweetened Peanut Balls

Nothing much to say about a delicacy which wraps up any tongue.

Ingredients
400 gms - Dry Roasted pealed or raw pealed Peanuts
500 gms - Dark coloured Jaggery
100 ml.   - Water
1 tbsp.    - Cardamom or Elaichi powder
1 tbsp.    - Dry Ginger powder or Suk powder

Method:
1. Crush the peanuts roughly using a dough roller.
2. In a pan add in jaggery and water.
3. Once it starts boiling drain out the impurities and again pour it into pan and boil.
4. Drain at least twice.
5. Once the jaggery  starts thickening. Pour one drop into a water filled steel cup. If it immediately roles to a ball means it's ready.
6. In a non sticky bowl poi in the crushed peanuts over it pour in the jaggery, elaichi and suk powder.
7. Roll the mixture into small balls quickly. Remember it would be extremely hot.  Also use a sodden ladle or iron one to mix them well.