Palak keerai kadayal / Keerai Masiyal recipe

Pasalai keerai kadayal / Masiyal without dal for rice, idli, dosa.

1. Wash the keerai several times. Chop roughly and set aside.
2. Heat oil in a kadai. Saute cumin, onion, green chilli, garlic and tomato till mushy.
3. Add the washed palak, turmeric powder, sugar and saute till it shrinks in quantity.
4. Switch off the flame and let it cool down. Add salt and grind to a smooth paste.
5. Temper mustard seeds, vadagam, curry leaves, red chilli and add to ground palak leaves.
6. Mix well and serve with plain rice adding ghee.

Wash the palak leaves and chop roughly. Set aside. Heat oil in a kadai. Saute  cumin seeds, onion, green chilli, garlic and tomato. Saute till tomato turns mushy. Now add the washed palak leaves, turmeric powder, a pinch of sugar and saute till it shrinks in quantity. Switch off the flame and let it cool down. Grind to a smooth paste adding required water and salt. Temper mustard seeds, vadagam (optional), curry leaves, red chilli and hing. Add to the masiyal and mix well. Serve with hot rice adding ghee. Enjoy.

Note

You can use arai keerai , mulai keerai / Amaranthus instead of palak leaves. For variations, use red chilli instead of green chilli. Addition of turmeric powder and sugar helps to get bright green color.  Tempering vadagam is optional but it gives a nice flavor and taste to this kadayal. If you don't have vadagam, you can saute finely chopped small onion till golden and add to it.

Try this healthy Palak Keerai masiyal recipe and enjoy !

 

Recent days I started to include some organic traditional rice varieties like Kattuyanam, Poongar, Maapilai samba for my breakfast and dinner in the form of idli, dosa. Whenever I try a new grain at home, my first preference would be idli and dosa. Based on its taste, flavor and approval from family, I go for pongal, upma, porridge etc. Today I have shared Kattuyanam arisi idli dosai batter recipe without using idli rice.

Kattuyanam rice idli dosa recipe

Kattuyanam rice idli dosa recipe

1. Wash the rice several times till the water runs clear.
2. Take in a wide bowl. Add urad dal and fenugreek seeds.
3. Wash it once and soak in enough water for minimum 5 hours.
4. Grind them to a smooth paste adding required water. You can use a mixie or grinder.
5. Transfer the batter to a big vessel and cover it. Ferment it overnight or 12 hours.
6. The next day, batter would have raised well. Add salt and mix it.
7. Boil water in an idli pot. Pour the batter in a greased idli plate.
8. Steam the idli for 15 minutes or till the tooth pick comes out clean.
9. Remove the idli plate and rest it for 10 minutes. Serve hot with chutney or sambar.

In a bowl, take the kattuyanam rice and wash it thrice or several times till the water runs clear. Add urad dal and fenugreek seeds and wash everything once. Add enough water and soak them for 5 hours. Alternatively you can soak the rice separately and soak the urad dal + fenugreek seeds separately. After soaking, grind everything to a smooth paste adding required water. Do not grind it too thick or watery. Its consistency should be like our regular idli dosa batter. But the color of this batter would be slightly reddish. Transfer the batter to a vessel and cover it. Ferment the batter and leave it over night or for 12 hours based on the weather in your place. The next morning, take the batter. It would have raised well. Add required salt and mix well. Boil water in an idli pot. Grease idli plate with sesame oil. Pour the batter and place in idli pot. Steam it for 15 minutes. Remove the idli plate and rest for few minutes. Now remove the idli using a small ladle. Serve with chutney and sambar. Enjoy !

Note

I have not used idli rice in this recipe. If you want to use, add 1/2 cup of rice for this measure. The ratio of rice and dal is 4:1. You can use 5:1 ratio too. Do not skip methi seeds as it gives a nice flavor for this idli. You can use and store this batter for 2 to 3 days.

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Murungai keerai podi / Drumstick leaves powder recipe for rice

Murungai keerai podi / Drumstick leaves powder recipe for rice, idli, dosa

1. Take out the leaves from the stem and discard the yellow and wilted ones.
2. Remove the small stalks and stems from the leaves and discard them.
3. Wash them and spread the leaves in a cotton towel. Let the leaves dry in shade for 2 days.
4. Heat 1/2 tsp oil in a kadai. Roast urad dal till golden in color. Transfer to a plate.
5. Add 1/2 tsp oil in the kadai and roast chana dal till golden in color. Transfer to the plate.
6. Again add oil and roast the red chilli, curry leaves, pepper corns, cumin seeds till crispy. Do everything in low to medium flame patiently.
7. Add the roasted chillies to the plate. Lastly add the black sesame seeds and dry roast till it splutters. Add the coriander seeds and roast for a minute.
8. Switch off the flame and add the hing. For variations, you can roast all the above ingredients together in low to medium flame patiently and grind it.
9. Firstly grind the chillies and salt till coarse powder. Then add the roasted dals, pepper and cumin seeds. Grind to a smooth powder.
10. Lastly add the dried moringa leaves along with turmeric powder, salt and grind to a smooth powder.
11. Transfer to a box and store it. It stays good up to a month.
12. Enjoy mixing with plain rice adding ghee. Tastes great with idli, dosa too.

Take the drumstick leaves bunch and seperate the leaves from the stalk. Discard the yellow and wilted leaves. Remove the small stalks as well. Now wash the leaves and drain the water completely. Spread the leaves in a cotton cloth and leave it dry under the shade for 2 days. For instant version, dry it for 2 hours and then dry roast in hot kadai for few minutes till it turns crispy. Switch off the flame and let the leaves be in hot kadai for sometime. Heat 1/2 tsp oil in a kadai. Roast urad dal till golden with nice flavour. Transfer to a plate. Similarly roast the chana dal till nice and crispy. Transfer to the dal plate.  Now add 1/2 tsp oil and roast the red chilli till crispy. Remove and transfer to the plate. Dry roast sesame seeds and coriander seeds till sesame seeds splutters. Add to the plate. Let everything cool down.  Firstly grind the red chilli, salt to a coarse powder and then grind the dals and seeds. It gives a nice color to the podi. Lastly add the moringa leaves and turmeric powder, grind it smooth. Transfer to a box and store it. Use up to a month. Enjoy !

Note

Adjust the quantity of moringa leaves as per your taste. Alter the quantity of red chilli as per your taste. For variations, you can roast all the above ingredients together in low to medium flame patiently and grind it. But do it patiently without burning any.

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Vazhaithandu inippu Pachadi – Banana Stem sweet Pachadi Recipe is our family favourite recipe using banana stem. Usually we make Vazhaithandu poriyal, Vazhaithandu sambar and Kerala style Vazhaithandu pachadi with curd. But among all these recipes, we love this banana stem sweet pachadi more. It tastes so good with sweet and mildly sour taste. Its a good side dish for sambar and rasam.

Vazhaithandu sweet pachadi recipe / Banana stem pachadi recipe

Vazhaithandu sweet pachadi recipe / Banana stem pachadi recipe

1. Wash and chop Vazhaithandu into small pieces.
2. Immerse in buttermilk till use.
3. In a pressure cooker, drain and take chopped vazhaithandu, green chilli, tomato, salt and little water.
4. Pressure cook in low flame for one whistle. Its cooked well. Mash it slightly and set aside.
5. Grind coconut and rice flour to a smooth paste. Add to vazhaithandu.
6. Add grated jaggery and boil everything well till it becomes thick like pachadi.
7. Lastly temper in oil and add to the pachadi. Mix well and serve with sambar, rasam rice.

Wash and chop Banana stem into small pieces. Immerse in buttermilk till use to avoid discoloration. Squeeze the vazhaithandu and add to pressure cooker. Add finely chopped green chilli, tomato, a pinch of salt and little water. Pressure cook in low flame for one whistle. In the mean time, grate jaggery. Grind coconut and rice flour to a smooth paste adding water. Open the cooker after the steam is released. Add ground coconut paste and jaggery along with some water if needed. Mix well and boil till thick.  Lastly temper mustard seeds, urad dal and red chilli in little oil and add to pachadi. Mix well and serve hot with sambar rice, rasam rice etc.

Note

You can skip tomato and add little tamarind extract instead. You can also use sugar instead of jaggery but jaggery gives a better taste and healthy too. Tempering one red chilli at the end gives a mild spicy taste and flavour to the pachadi.

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