Instant Mudakathan Keerai Dosa | Balloon Vine leaves Crepe

Instant Mudakathan  Keerai Dosa | Balloon Vine leaves Crepe is a healthy dosa made by mixing idli batter with mudakathan keerai puree. Mudakathan keerai is well known for its medicinal properties in healing bone related deseases. The traditional recipe of mudakathan keerai dosa is different from this instant recipe. I’ll share that one also in future.

Now we go for this Instant  Mudakathan Dosa recipe...

 Recipe for Instant Mudakathan  Keerai Dosa | Balloon Vine leaves Crepe:

                          Cuisine : Indian| South Indian

Category: Breakfast|Dinner

Preparation time : 10 Minutes

Cooking time : 20 Minutes

yields –10 dosas (medium size) 

Ingredients:

• Fermented Idli batter – 2 cup
• Mudakathan keerai - 1 cup
• Water – as required
• Sesame oil | Nallennei – as required

Method:

1. Clean mudakathan keerai, pluck only the leaves & wash  in enough water for about 3 times.
2. Drain the leaves and grind to a fine paste in a mixer grinder. Transfer it to a container.
3. Add the fermented  batter to the same container & combine everything very well. Add water, if required, to make  a dosa batter consistency.
4. To prepare dosa, heat a iron|non-stick dosa pan.
5. Mix the batter well with a ladle. Take a ladleful of batter and pour on the hot dosa pan and spread the batter in circular pattern.
6. Drizzle some oil over the dosa, cover with a lid and cook in medium flame.
7. After 2 minutes, open the lid, check for the doneness and transfer the dosa on to a serving plate.

Healthy, tasty, colourful Instant Mudakathan  Keerai Dosa is ready to eat. You can serve this keerai dosa with any chutney of your choice. 

Note:

• Idli batter quantity may be varied as per your choice.
• It is not advisable to store dosa batter in the refrigerator after mixing mudakathan keerai paste. So, use the idli batter accordingly to finish the batter immediately.

Tags: Mudakathan keerai Dosa recipe, Balloon Vine leaves Crepe, Mudakathan keerai dosa recipe, South Indian breakfast ideas, Healthy Breakfast recipe, Healthy Breakfast ideas, Healthy greens recipes, Diabetic friendly recipes, Dosa varieties, Herbal dosa batter using Balloon Vine leaves, South Indian breakfast using medicinal greens, Health benefits of Balloon Vine leaves, Medicinal greens recipes

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Pirandai Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes

Pirandai Thogaiyal | Pirandai Chutney is a healthy chutney made with pirandai. Pirandai is a creeper which has amazing health benefits. Pirandai in Tamil is known as Adamant Creeper, Veldt Grape, Devil’s Backbone in English.  This herb is excellent in treating digestion problems. That is why,  tradition is being followed in South Indian Brahmin families to include this thogayal as a “Must-to-do” recipe during some specific occasions on which they make an elaborate menu. It is rich in calcium and hence it is good for treating bone related problems.

Now-a-days, pirandai is available in local markets. You can choose tender pirandai and try out this recipe.

Recipe for Pirandai Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes:

                          Cuisine : Indian| South Indian

Category: Chutney| Dip

Preparation time : 10 Minutes

Cooking time : 10 Minutes

Serves  – 4

Ingredients:

• Pirandai (chopped) – ½ cup
• Mustard – 1 tsp
• Urad dhal – 1 tbsp
• Bengal gram dhal – 1 tbsp
• Red chillies – 5 Nos.
• Asafoetida – ½ tsp
• Tamarind – small gooseberry size
• Coconut gratings – 2 tbsp
• Gingelly oil – 2 tbsp
• Salt to tsate.

Method:

1. Wash pirandai very well in running water, break near the joints, peel the hard outer veins and chop into small pieces. Keep aside.
2. In a kadai, add  1tsp oil and when it is hot, add mustard. Then add urad dhal & Bengal gram dhal and saute till dhals turn golden brown. Add red chillies & asafoetida and  saute until they become crisp. Transfer it to a plate.
3. In the same kadai, add the balance oil. To this add the pirandai pieces and sauté in simmer for 3-5 minutes till pirandai pieces got shrunk in size. Switch off.
4. Transfer all to a mixie jar. To this add tamarind, coconut gratings & salt and grind coarsely by adding little water.

Healthy, tasty Pirandai chutney is ready. You can have it with idli/dosa or curd rice. You can even mix with hot steaming rice.

Note:

• While cleaning pirandai, apply oil on both of your hands to avoid itching. Else you can use hand gloves.
• Don’t avoid adding tamarind in this recipe as it helps in suppressing the itchiness of pirandai.
• Always choose tender pirandai.
• If you like, you can season the chutney with mustard.

Tags: Pirandai chutney recipe,  Pirandai thuvaiyal, Thogayal recipes, Chutney recipes, South Indian chutney recipe using pirandai, pirandai recipes, Healthy chutney recipes, Herbal recipes, side dish for idli/dosa, side dish for rice

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Manathakkaali Kai Kara Kuzhambu | Manithakkali Puli Kuzhambu | Night Shade Fresh Berries Tamarind Curry

Manathakkaali Kai Kara Kuzhambu | Manithakkali Puli Kuzhambu | Night Shade Fresh Berries Tamarind Curry is a healthy tamarind based, spicy curry made with  fresh fruits of  Black Night Shade plant. Its botanical name is Solanum Nigrum and in Tamil, it is called Manathakkali or Manithakkali. The health benefits of this manathakkali are well known to everyone. It is very good in treating any ulcer especially mouth ulcer, good for diabetics, effective in de-worming, treating cold & cough, etc.

Whenever I buy this Manathakkali keerai, I usually select a bunch with lot of these fresh berries, sincerely pluck them out  which would be about 2-3  tablespoons at the maximum, keep it safe in the fridge and use while making kara kuzhambu along with other veggies. That is the love for these berries, I have. But now is the season to get these berries alone in large quantities in Chennai and I buy a cup to make this yummy kara kuzhambu with these berries alone.  The tangy & spicy gravy with the little bitterness of the berries tastes great with the hot steamed rice and roasted papad.

Many make this kara kuzhambu with dried manathakkali (manathakkali vatral) which I don’t like because of its highest salt content. But those who can’t get these fresh berries can make this gravy with the dried ones.

Here we go for the recipe.

Ingredients:

• Fresh Manathakkali  –  1 cup.
• Shallots  – 5 Nos.
• Green chilli ( slit into 2) – 1 No.
• Red chilli powder – 1 tsp
• Corinader powder – 1 tbsp
• Turmeric powder – ¼ tsp
• Tamarind – gooseberry size
• Salt to taste

To Roast & grind:

• Shallots – 5 Nos
• Garlic – 3 pods
• Tomato – 1 No.
• Pepper – ½ tsp
• Jeera | cumin seeds – ½ tsp
• Coconut gratings – 2 tbsp

For seasoning:

• Gingelly Oil | cooking oil – 1 tbsp + 1 tsp
• Mustard – 1 tsp
• Fenugreek seeds | vendhayam – ¼ tsp
• Curry leaves – few

Method:

1. Clean manathakkali from any  leaves & sticks and wash very well in running water 3 times  and keep aside.
2. Soak tamarind in ½ cup water and squeeze the juice.
3. In a tsp of oil, add the items given “To roast & grind” except coconut gratings  and fry for 2 minutes & allow it to cool. Grind this with coconut gratings into a fine paste by adding little water.
4. In a kadai, heat oil and season with the items given “For seasoning”.
5. Then add onion, green chilli & manathakkali and sauté for 5 minutes in simmer.
6. Add all masala  powders and sauté till the raw smell of masala goes off.
7. Add the tamarind juice & salt and bring it to boil.
8. Finally add the ground masala paste and allow to cook for about 10 minutes. Switch off  & serve.

Healthy,  flavourful  Manathakkali Kai kara Kuzhambu is ready to serve. It tastes good with hot steamed rice & appalam. We enjoyed this curry with Dhal Spinach!

Note:

• Try to use shallots & gingelly oil which add unique taste & flavour to the gravy.
• Be sure to sauté the berries in oil (step 5) which will reduce the bitterness of the berries a bit.
• You can add a piece of jaggery at the end.
• You can skip coconut gratings if you don’t like to add.
• While using dried berries, make sure to wash very well and keep an eye while adding salt to the gravy.

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Vallarai (Indian Pennywort) Chutney | Vallarai Keerai Thogaiyal

Vallarai Chutney | Vallarai Keerai Thogaiyal | Vallarai Thuvaiyal  is a healthy chutney which can be enjoyed with soft idli or dosa. Vallarai keerai in Tamil is known as Indian Pennywort in English and Brahmi Booti in Hindi. The word ‘Brahmi’ appears in most of the Ayurvedic medicines. It is very popular and widely used in South Asia.

I know everyone knows about vallarai as a herb which will improve memory power. Other than this, vallarai is beneficial in treating diabetes, anaemia, tuberculosis, urinary infection etc. So it is good to include these leaves in our regular diet. The leaves would taste bitter but when it is combined with the right ingredients, we could prepare a tasty chutney | dip.

Here we go for the recipe…

Ingredients:

Vallarai keerai  – 1 cup

Urad dhal – 2 tbsp

Garlic – 2 pods

Shallots – 10 Nos

Red  chillies – 4 Nos

Asafoetida  - ½ tsp

Coconut (grated) – 3 tbsp

Tamarind – 2 pods

Gingelly oil – 2 tsp

Jaggery – a little (optional)

Salt to taste

Method:

In a kadai, pour a tsp of gingelly oil, add vallarai leaves and sauté till the raw smell of vallarai leaves out. Transfer the leaves to a plate and allow it to cool.

In the same kadai, fry  urad dhal  till it becomes golden brown in a tsp of oil.

Add garlic & shallots and sauté till you get nice aroma.

Then add red chillies, asafetida, coconut & tamarind. Fry for few minutes and allow to cool.

Grind the ingredients along with salt & jaggery(optional)  by adding little water. Transfer the contents to a serving bowl.

Your healthy Vallarai Chutney is ready to be served with hot steaming idlies or crispy dosas! You can also have this chutney for sambar rice, curd rice, etc.

Note:

• If you want, you can temper with mustard and curry leaves in a tsp of oil.

Tags: Vallarai chutney, Vallarai Thogaiyal recipe, Mooligai chutney recipe, Herbal Chutney, Brahmi chutney, Thogaiyal with Vallarai Keerai,  How to prepare chutney using vallarai keerai?, greens chutney recipe, How to use vallarai leaves for making chutney?, Side dish for idli/dosa, Chutney recipe for hot idlies, spicy chutney recipe for idli/dosa, Vallarai Keerai Thuvaiyal Recipe, Healthy chutney recipe

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