Sathu Maavu Laadu | Health Mix Laddu | Multi Grain Laddu

Sathu Maavu Laadu | Health Mix Laddu | Multi Grain Laddu is an age-old recipe made with jaggery | palm jaggery. It is a healthy sweet and can be made with home-ground or store-bought health mix flour. Last time when I prepared health mix powder, I have made in large quantity having this laddu preparation in mind. Is recipe, I’ve used organic brown sugar as sweetner in this recipe and hence this is a simple recipe made in no time. I know this is the vacation time for kids, so prepare this healthy snack to treat them during holidays.

Recipe for Sathu Maavu Laadu | Sathu Maavu Urundai | Health Mix Laddu:

Cuisine : Indian

Category: Sweet | Snack

Preparation time : 30 Minutes

  yields –20 to 25 Nos

Ingredients:

• Sathu Maavu | Health Mix – 2 cups
• Sugar – 1 ¼  cup
• Ghee –  ½  cup or as required

Method:

1. Dry roast health mix powder in a thick bottomed kadai until you get nice aroma, without burning it. Transfer it to a broad vessel.
2. Grind sugar into fine powder using a mixer grinder and add this to the roasted health mix powder. Mix everything well so that both blend together evenly
3. In the mean time, heat ghee in a kadai.
4. Add hot ghee over the mixture and mix everything with a ladle evenly.  Stop adding ghee once when the mixture is about to stick as we do for puttu mix.
5. Take a handful of the mix and hold it tight together to form a ball when it is hot.
6. Do the same for the rest of the mix.

Your delicious, healthy Saththu Maavu Urundai is ready to relish!

Note:

• Don’t heat the ghee to the boiling point.
• Try to make laddu out of hot mix quickly, otherwise, it will not hold together.
• The shelf life of laddu will be more than 2 weeks, if stored properly.
• I didn’t add any nuts since I’ve ground a good amount of nuts while making health mix powder.
• Sugar amount can be varied according to your sweet preference.

Tags: Sathu Maavu Laddu recipe, Festival recipes, Indian Sweet recipes, Easy sweet recipes, Diwali recipes, Gokulashtami recipes, Krishna Jayanthi recipes, Health Mix recipes, Millet recipes, How to make laddu using health mix powder?, Maavu Urundai recipe, Sathu Maavu Urundai Recipe, Healthy sweet recipe, Siru thaaniya urundai recipe

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Pineapple Stuffed Rice Dumpling | Pineapple Poorana Kolukattai

Happy Vinayaka Chathurthi to everyone…

Pineapple Stuffed  Rice Dumpling | Pineapple Poorana Kolukattai was in my to-do list for a long time. For this Vinayaka Chathurthi, I had planned to post many kolukattai recipes. But everything gets end up at the planning stage itself. Somehow today I’ve  pushed myself to prepare this pineapple kolukattai  to post before Ganesh Chathurthi which falls on 5^th September, 2016.

Coming to the recipe, we know  poorana kolukattai can be made of varieties of pooranam.  I like this one very much not only b’cos pineapple is my favourite fruit but the unique taste & flavour of pineapple make these dumplings, something distinctive & more delicious. In this recipe, I’ve used sugar instead of jaggery to retain the colour & flavour of pineapple.

You can check out other Kolukattai Recipes Here.

Recipe for Pineapple Stuffed  Rice Dumpling | Pineapple Poorana Kolukattai:

                          Cuisine : Indian

Category: Festival Recipe | Snack

Preparation time : 15 Minutes

Cooking time : 20 Minutes

                          yields –12-15 Nos 

Ingredients:

• Rice flour – 1 cup
• Gingelly oil – 1 tbsp
• Sugar – ½ cup
• Pineapple (chopped) – 1 cup
• Cardamom powder – 1 tsp
• Ghee – 1 tbsp
• Salt to taste

Method:

For outer dough (மேல் மாவு):

1. Take a pan with 1 ½ cups of water with 1 tbsp of gingelly oil & little salt  and bring it to rolling boil.
2. Take a wide mouthed bowl, put the rice flour ,  add the boiling water slowly to the rice flour, stirring quickly with a whisk. Stop adding water when it reaches the correct consistency.
3. Allow it to cool. Then knead the dough by applying some oil on your palm and keep it covered in wet cloth. Let it sit for 10 minutes.

For Filling (பூரணம்):

1. In a pan, add ghee & sauté the finely chopped pineapple pieces till pineapple becomes tender.
2. Add sugar and stir till both pineapple & sugar some together  like a ball.
3. Add cardamom powder and mix well & switch off.

For making Kozhukattai:

1. Make small balls out of rice flour dough and pineapple stuffing.
2. Take a rice flour dough ball and by applying oil on hand ,flatten it to form like a small bowl (சொப்பு/கிண்ணம்). Keep the stuffing inside and cover this stuffing with the rice dough by gently stretching the edges of the dough so that the filling should get covered completely. Repeat the process for rest of the dough also.
3. If you find making kozhukattai in this shape difficult, you can make it in semi circular form. Flatten the rice dough on a plastic sheet/ banana leaf greased with oil , place the  stuffing at the centre, then fold the plastic sheet/banana leaf so that the kozhukattai gets folded at the centre. Seal the edges properly to ensure the stuffing does not come out.

Steam the kozhukattais for about 15 minutes and give a standing time for about 5 minutes. Delicious Pineapple Poorana Kozhukattais are ready for Pooja!!

Note:

• Be very careful while adding water to the flour because water quantity will vary depending on the quality of rice used for making flour.
• Rice flour dough should be kneaded well by applying oil so that it should be soft and pliable. Otherwise the outer layer will get cracked or sometimes, becomes hard.
• You can use jaggery instead of sugar but both colour & flavour will get changed.
• Increase or decrease sugar depending on the tartness of pineapple.
• Pineapple essence &  yellow  food colour  can be used which are purely optional. If you add essence, then cardamom powder can be skipped..

Tags: Vinayaka Chathurthi recipes, Pillayar sathurthi festival recipes, Kolukattai recipes, How to prepare stuffed dumplings? How to use Pineapple as stuffing in kozhukattai?, Fruit poorana kolukattai recipe, Fruit stuffed rice dumplings, Annaasi pasha kolukattai recipe, Pillayar chathurthi kolukattai recipes

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Adyar Ananda Bhavan Style Bittergourd Chips| Pakarkaai Chips| Karela Chips| Bitter Gourd Crispies

Adyar Ananda Bhavan style Bittergourd Chips| Pakarkaai Chips| Karela Chips| Bitter Gourd Crispies is an oil fried snack made with bitter gourd. Kids would love to eat while preparing bitter gourd this way as they tend to avoid this wonder veggie all because of its bitterness. I prepare this chips not very often but may be when I get bored with the regular side dish and crave for something fried. It can also be stored in an air tight container for 2 to 3 days.

Recipe for Adyar Ananda Bhavan style Bittergourd Chips | Pakarkaai Chips | Healthy Recipes:

Cuisine : Indian| South Indian

Category: Snack | Side Dish

Preparation time :10 Minutes

Cooking time : 20 Minutes

Serves  – 2

Ingredients:

• Bitter Gourd (cut into thin slices) – 1 cup
• Besan flour | Kadalai Maavu – 3 tbsp
• Rice flour | Arisi Maavu – 2  tbsp
• Red chilli powder – 1 tbsp
• Turmeric powder – ½ tsp
• Ajwain | Omam (crushed) – ½ tsp
• Fennel (crushed) – ½ tsp
• White sesame seeds | Ellu – 1 tbsp
• Salt to taste
• Oil – For deep frying

Method:

1. Wash bitter gourd in running water and cut into thin slices & keep aside.
2. In a mixing bowl, add all the ingredients except bitter gourd & oil and mix everything well.
3. To this add the bitter gourd slices and mix. Drizzle few drops of water and make sure that the powders just coat the bitter gourd slices.
4. In a broad kadai, add enough oil and heat.
5. Once the oil is hot, take a handful of bitter gourd slices and drop one by one in the oil. Stop adding the slices once the slices spread evenly in the oil.
6. After 2 minutes, just turn them around and fry in medium high flame.
7. Once bitter gourd slices become ¾ th cooked, bring down the flame to medium low and fry till the chips become crispy & golden brown in colour.

Healthy, Crispy Bitter Gourd Chips are ready to munch on during meal time or snack time.

Note:

• Try to select tender bitter gourd and make thin slices as much as possible.
• Don’t keep the flame high at the final stage as the chips will become darker in colour.

Tags: Recipe for making Adyar Ananda Bhavan style Bittergourd Chips, Pakarkaai Chips recipes, Bitter gourd crispies, A2B Bitter gourd chips, Healthy snack Recipes, How to prepare Adyar Ananda Bhavan style Bittergourd Chips at home?, Bitter gourd recipes, Pavakkai recipes, Diabetic friendly recipes, Karela chips recipe

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Dry Gulab Jamun | Sukha Gulab Jamun

Dry Gulab Jamun | Sukha Gulab Jamun is nothing but a gulab jamun without sugar syrup. We can prepare jamuns following any recipe with  khoya, paneer, bread or even ready-made gulab jamun mix. I prefer these dry jamuns as they lack the sugar loaded syrup. By this way we can satisfy our sweet tooth by indulging in jamuns with less sugar compared to our regular jamuns.

Today I’ve used the MTR Gulab Jamun mix because I wanted to make something quick. At the same time, it had to be sweet for 2 reasons. One, my son’s b’day and the other one, to break the silence in this space for so many months!    

Let us go for the recipe.

Check out the recipe for Sweet Potato Gulab Jamun here.

Recipe for Dry Gulab Jamun | Sukha Gulab Jamun Using Instant Jamun Mix:

                          Cuisine : Indian

Category: Dessert

Preparation time : 10 Minutes

Cooking time : 20 Minutes

  yields –20-25 jamuns

Ingredients:

• Gulab jamun mix – 1 cup
• Sugar- 1 cup
• Water – 1 cup
• Cardamom powder – 1 tbsp
• Rose essence – 1 tsp
• Oil – to deep fry
• Powdered sugar| desiccated coconut – as required

Method:

1. Measure the jamun mix. Add in a broad dry mixing vessel. Break any lumps in the mix. Measure ¼ cup water and add this little by little to the jamun mix. Gently mix the powder with the water to form a smooth dough.
2. Make smooth, small balls out of this dough and keep them aside.
3. In a heavy bottom pan, add sugar and water. Bring it to boil while stirring in between. Make the sugar syrup in ½  string consistency, add cardamom powder and keep it aside. When the sugar syrup is warm, add drops of rose essence.
4. Heat oil in a deep bottomed kadai. Once the oil gets heated, turn the flame to simmer and add the jamuns carefully in a single layer. Don’t overcrowd them in the oil.
5. Fry the jamuns till they become golden brown and the sizzling sound subsides.
6. Take out these jamuns and dump them in the sugar syrup while it is hot.
7. Repeat the procedure for rest of the batch.
8. Allow the jamuns to soak in the sugar syrup atleast for an hour.
9. Check for the jamuns get soften inside with the tinge of sugar syrup.
10. Take out the jamuns from the sugar syrup, roll them in desiccated coconut or powdered sugar.
11. Refrigerate, arrange them in a serving plate  & enjoy!!!

Note:

• If you find the dough becomes watery or the jamun gets broken in the oil, add some ready mix/ Maida.
• Add the fried jamuns when the sugar syrup is hot.
• I didn’t use powdered sugar as I’ve got sugar with tiny crystals. This rolling part in powdered sugar, you can avoid if you want still less sugar. Usually I skip this!
• I always prefer brownish jamuns, if you want you can take out while it is golden brown in colour. But ensure that the jamuns get cooked completely before taking out.

Tags: easy diwali sweet recipe, Dry Gulab jamun recipe, Bengali sweet recipe, Gulab jamun using instant jamun mix, Recipe for sukha gulab jamun, how to make gulab jamun using ready mix?, other ways of making gulab jamun, gulab jamun recipe with ready to make powder, Dry gulab jamun with MTR gulab jamun mix powder 

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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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Kathirikkai Kothsu | Brinjal Gothsu | Easy Brinjal Gothsu Recipe

Kathirikkai Kothsu | Brinjal Gothsu is a South Indian side dish | dip using eggplants|brinjals as a main ingredient to serve as a side dish for idli, dosa, pongal, etc. I like this gothsu with hot steaming idlies or with sponge dosas rather than with any other stuff. The recipe is quite simple; I made it simpler by using  pressure cooker. I prefer to prepare this “ÖPOS” brinjal kothsu  with  fresh, tender brinjals. I’ve used Vellore brinjals in this recipe which are soft, tender & fleshy.

Here we go for the recipe.

Recipe for Kathirikkai Kothsu | Brinjal Gothsu | Easy Gothsu Recipe:

Cuisine : Indian| South Indian

Category: Side Dish

Preparation time :5 Minutes

Cooking time : 15 Minutes

Serves  – 2

Ingredients:

• Brinjal (cut into small cubes) – 1 cup
• Onion (finely chopped) – 1 No.
• Green chilli (slitted) – 1 No.
• Tomatoes (finely chopped) – ½  - ¾ cup
• Sambar powder – 1 tsp
• Turmeric powder – ½ tsp
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Jeera|Cumin seeds – 1 tsp
• Curry leaves - few

Method:

1. Wash brinjals and cut into small cubes. Transfer to a bowl with water.
2. In a pressure cooker, heat oil and season with the items given “For seasoning”.
3. Add green chilli and sauté for a minute.
4. Add the finely chopped onion and sauté till it becomes translucent.
5. Add the tomatoes and sauté till they become mushy.
6. Add the brinjal and sauté  until the skin colour changes.
7. Add the masala powders and mix everything well.
8. Add the required salt and a cup of water.
9. Close the lid and pressure cook for 4 whistles in simmer.
10. Open the lid once the pressure subsides and mash the contents with a wooden masher.
11. Transfer to a serving bowl.

Spicy, creamy kathirikai kothsu is ready to enjoy with hot steaming idlies.

Note:

• Always use fresh, fleshy brinjals to get creamy gotsu.
• If you prefer more tanginess in the dish, tamarind juice can be added at the end.
• Mash the kothsu when it is hot.
• I like to mash the kotsu coarse like the way shown in the pic.

Tags: Kathirikkai kothsu recipe, Brinjal kothsu recipe, Brinjal Gothsu recipe, Velur kathirikaai recipe, Velur Mullu kathirikkai recipe, How to prepare kathirkai kothsu in pressure cooker?,  OPOS brinjal kothsu, Easy brinjal kothsu recipe, side dish for idli, side dish for dosa, side dish for Ven Pongal, Side dish for kolukattai

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Instant Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes

Murukku | Chakli is a traditional Indian snack made during festivals like Diwali, Krishna Jayanthi,etc I’m sure everyone has  nostalgic memories related to Deepavali sweets & savouries and one among them is murukku. Now-a-days, we too try to replicate things for festivals like our moms but it is very difficult to do everything from scratch as our moms & grand moms did those days. Ofcourse lot of readymade flours available to help us in this fast world. I don’t dare to buy those to do experiments. But readymade idiyappam flour is the one which I keep stock always for preparing idiyappam for our dinner. Once  I tried the murukkus  with idiyappam flour and they were so light, crisp & soft. From then on, I tried so many times with different brands & every time it came out well. It is a fool proof recipe, even the beginners can try without any fear.
Let us move on to the recipe!

Recipe for Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes:

Cuisine : Indian| South Indian

Category: Snack

Preparation time : 10 Minutes

Cooking time : 25 Minutes

yields  – 12-15 (medium size)

Ingredients:

• Idiyappam Flour – 1 cup
• Roasted gram dhal| Pottukadalai powder – ¼ cup
• Butter (at room temperature) – 1 tsp
• White sesame seeds  or Jeera – 1 tbsp
• Salt  to taste
• Oil – for frying
• Water – as needed

Method:

1. Heat 2 cups of water in a sauce pan.
2. Dry muruku press with star hole and a flat laddle .Grease both with little oil and keep ready.
3. In the mean time, heat oil in a broad kadai.
4. Sieve idiyappam flour and transfer it into a mixing bowl.
5. Powder pottukadalai in a mixer and sieve. Measure ¼ cup powder and add it to the idiyappam flour. Add salt and jeera|sesame seeds and mix everything well.
6. Add butter and mix well with your hands. Then add hot water little by little and knead into a soft dough.
7. Divide the dough into equal cylinders and place one in the murukku press. Squeeze the dough on the back of the greased ladle in circular pattern.
8. Gently slide this into the hot oil and wait for 2 minutes.
9. When you see the murukku becomes firm in texture, transfer it to the other side and cook till the oil sound stops. Take out and keep on the paper towel.
10. Store in an air tight container once they completely cool.

Soft & crispy murukku is ready for Diwali!

Note:

• Don’t add roasted gram dhal powder more than the quantity mentioned.
• These murukkus tend to drink oil as we are adding hot water in the recipe. Keeping the chaklis on paper towel for sometime helps in draining the extra oil.
• Don’t trun the murukkus as soon as you drop in the oil because that will make the murukku to break.
• I’ve tried chaklis with these brands-“Priyam & Double Horse idiyappam flour”.
• You can add chilli powder, asafoetida as per your choice.

Tags: Murukku recipe, Easy Chakli recipe, Deepavali recipes, easy Diwali Recipes, Murukku with idiyappam flour,  Deepavali Savory recipes, Easy snack recipes,  How to prepare murukku using idiyappam flour?, Murukku with idiyappam flour & pottukadalai powder

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Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes

Pillayarpatti Modhakam | Mothagam is a steamed sweet rice dumpling prepared as Prasadam in Vinayakar temples, especially in Pillayarpatti. Pillayarpatti is famous for the rock cut temple and Karpaga Vinayakar is the main deity there. 

In Karaikudi, we call these sweetened  balls as modhakam but most of the people refer Poorana Kolukattai aka Stuffed sweet dumplings as modhakam. Whatever it may be, Pillayar likes all varieties of kolukattais; so we can prepare both plain & stuffed kolukattais for forth coming Vinayaka Chathurthi festival.

I’ve already posted the recipe for Thengai Poorana Kozhukattai, Spicy Pidi Kolukattai & Karupatti pidi kozhukattai & White Channa Sundal as Ganesh Chathurthi Special recipes.You can check out the recipes Here.

Here we go for the Pillayarpatti Modhakam recipe!

Recipe for Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes:

                          Cuisine : Indian| South Indian

Category: Prasadham|Snack

Preparation time : 1 Hour

Cooking time : 25 Minutes

Serves  – 4

Ingredients:

Raw rice – 1 cup

Moong dhal – ¼ cup

Jaggery (crushed) – ¾  cup

Coconut gratings – ¼ cup

Cardamom powder – 1 tsp

Ghee – 1 tbsp

Water – 2 ½ + ½  cups

Method:

1. Wash raw rice in water and spread on a cotton cloth till the moisture in the rice leaves out completely.
2. Grind the raw rice into coarse rava & keep aside.
3. Dry fry moong dhal in simmer till you get nice aroma & allow to cool.
4. Grind moong dhal also into coarse rava & keep aside.
5. Melt the powdered jaggery in ½  cup of water and strain the impurities, if any.
6. Add 2 ½   cups of water in a heavy bottomed kadai & bring it to boil.
7. Bring the flame to simmer and add both  rava by stirring continuously without forming any lumps.
8. Close the lid and cook for 10 minutes by stirring now & then.
9. When the rava is done, add the melted jaggery and mix everything well.
10. When the dough rolls into thick mass, add ghee, coconut gratings & cardamom powder. Mix everything well.
11. Switch off & allow to cool.
12. Grease your hands with ghee, make lemon sized balls and steam for 10 minutes.

Tasty Modhakam is ready for offering to Lord Ganesh!

Note:

• Rice should be ground to rava consistency.
• Water quantity may vary depending on the quality of rice.
• Store bought rice rava can also be used.
• Don’t steam modhakam for more time as it will harden the balls.

Tags: Modhakam recipe, Pilayarpatti Modhak recipe, Vinayaka chathurthi recipes, Ganesh Chathurthi recipes, Easy kozhukattai recipes, Pillayarpatti Prasadham recipes, Sweet kolukattai recipe, How to make modhakam with rice rava?, How to make Pillayarpatti mothakam?, Easy modhakam recipe

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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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