Tuesday, January 28, 2014

Pidi Karunai Masiyal | Karunai Kizhangu Masiyal | Mashed Yam

Pidi Karunai Masiyal | Karunai Kizhangu Masiyal | Mashed Yam | Chettinad Pidi Karunai Masiyal is a tasty, healthy side dish and goes well with sambar, rasam & curd rice. Most of the Chennaities don’t know about pidi karunai and when told, they get it confused with ‘Senai Kizhangu (Elephant Yam)’. Moreover, I found that only very few shops have this pidi karunai kizhangu. All Pazhamudir Cholai outlets in Chennai have a stock of this kizhangu throughout the year. I want to pass on this information before going to the recipe since it will be helpful for those who want to buy this kizhangu & try out this recipe!

Yam is generally considered to be a healthy tuber and good for those with constipation problems. It also helps to cure piles. Hence it is better to include in our regular diet.

There are many tasty dishes like puli kuzhambu, roast, sambar , etc., which can be prepared with this karunai kizhangu. 

Coming to masiyal recipe, it is very easy to prepare and this is a Chettinad special recipe.
  • Pidi karunai kizhangu – 5 Nos.(Medium size)
  • Onion (finely chopped) -  1 No.
  • Garlic (crushed) – 2 pods
  • Green chilli (slitted)– 1 No.
  • Tomato (finely chopped) – 1 No.
  • Red chilli powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Tamarind – small marble size
  • Salt to taste

For seasoning:
  • Gingelly oil – 2 tbsp
  • Mustard – 1 tsp
  • Jeera (cumin seeds) – 1 tsp
  • Curry leaves – few

  1. Wash pidi karunai well in running water. Pressure cook the washed kizhangu with required water until it gets cooked well (Normally, it takes 3 to 4 whistles).
  2. When the pressure subsides, take out the pidi karunai and allow it to cool.
  3. In the mean time, soak tamarind in ¼ cup of water, squeeze out the pulp and keep it ready.
  4. Peel off the skin from the pidi karunai and mash it well. To this mashed kizhangu, add red chilli powder, turmeric powder, tamarind pulp and salt and mix everything well. Keep it aside.
  5. Pour oil in a kadai and season with the items given “For seasoning”. Then add finely chopped onion and cushed garlic. Sauté well.
  6. Add green chilli and tomato and sauté well. Then add mashed kizhangu and sauté for 2 to 3 minutes.
  7. Add ½ cup water, mix everything well and cook the masiyal in simmer by keeping the kadai closed.
  8. Then open the lid and cook well until it reaches masiyal consistency.

Healthy & tasty pidi karunai masiyal is ready! This masiyal can be mixed with hot, steaming rice and had simply with appalam. I like to have it with idli/dosa too. Today,  I have served this masiyal with vendaikkai sambar and appalam!!

  • You can make the masiyal  thinner if you want to  mix it  with plain rice rather than as a side dish.

Tags: Karunaikkizhangu masiyal, Chettinad karunai kizhangu recipe, Pidi karunai masiyal recipe, mashed yam recipe, healthy yam recipe, recipe for constipation, recipe using pidi karunai to cure piles, chettinad style masiyal, healthy masiyal recipe

I am sending this to South indian Cooking of Anu's Event hosted by Nandoos Kitchen

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Friday, January 24, 2014

Oats Porridge | Oats Porridge with Fruits & Nuts

Oats porridge…I know all of you will ask, what is so special about oats porridge other than the fact that it is easy to make, healthy & is a low calorie food. Even my son asked me “what is there to post for oats porridge” while arranging for the photo shoot.  But its simplicity is its biggest plus as it helps when we are bored of cooking,  have no time for cooking, or want to have something light, like to fast for few days J and so many. Also I thought I could share some information on oats porridge.

All weight watchers think that including oats in the regular diet will help keeping weight under control. The oats porridge can be prepared with buttermilk and a pinch of salt for better results or if you  want to add milk, skimmed milk should be added but sugar should be avoided.

For diabetics, oats porridge should not be prepared watery if it is for the main course. The quantity of oats has to be increased accordingly and prepared in thicker consistency. Added fruits should also be selected accordingly.

Above all, the clicks have come out well, so I don’t want to miss them …to exhibit my photography skills J.

You can also follow the cooking instructions given on the top cover but I followed the method below.

  • Oats – 2 to 3 tbsp
  • Milk – ½ cup
  • Water – ½ cup
  • Honey – 1 to 2 tbsp (optional)
  • Fruits & Nuts as required.

  1. Boil water in a sauce pan. Add quick oats to boiling water and stir continuously.
  2. When the oats is cooked, add milk and cook till it reaches porridge consistency.
  3. Remove from fire and serve with fruits and nuts of your choice.

Your healthy oats porridge is ready to serve!

Today I have served Oats Porridge with cut strawberries, kiwi and walnuts. I didn’t even add honey | any other ingredients for sweet taste because I felt that the sugar in the fruits is enough and no one could find out it is missed.

  • You can add honey | sugar after removing porridge from fire.

Tags: oats porridge recipe, porridge recipe with oats & milk, low calorie oats porridge recipe, oats porridge with fruits & nuts, healthy diet recipes, diabetic recipes
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Sunday, January 19, 2014

Mutton Chukka | Mutton Dry Chukka

Mutton Chukka is yet another spicy fry made with boneless mutton | goat meat.  I have tasted  varieties of mutton chukka and the method of preparation varies from place to place but I always opt for Chettinad Mutton Chukka | Mutton Dry Chukka. This  is a dry fry item which can be  made with minimal ingredients as compared to any non-veg recipes and by following simple steps. I would suggest this recipe for a bachelor if anyone wants to try  a simple recipe with mutton which suits best  even for rasam and to make the meal exotic & something different. It goes well with non-vegetarian gravies like Elumbu Sambar, Elumbu Thanni Kuzhambu, etc., and also can  be had with any vegetable sambar, rasam, curd rice, variety rices | pulaos.

  • Mutton ( Boneless) – ¼ Kg.
  • Ginger garlic paste – 1 tsp
  • Turmeric powder – ½  tsp
  • Small Onion (finely chopped) – 15 Nos.
  • Garlic (finely chopped) – 8 to 10 Nos.                       
  • Tomato (finely chopped) – 1 No. (small)       
  • Red chilli powder – 1 tsp
  • Pepper-Jeera powder – 1 tsp
  • Salt to taste.

For seasoning:
  • Bay leaf – 1 no.
  • Cinnamon – 1” piece
  • Kal paasi  - 1 piece
  • Fennel seeds – 1 tsp
  • Red chilli – 2 Nos.
  • Curry leaves – few
  • Gingelly Oil – 2 tbsp

  1. Wash mutton thoroughly, cube it and pressure cook along with salt, ginger-garlic paste, turmeric powder and ½ cup water  for about 3 whistles and 5 minutes in simmer.
  2. Take a non-stick pan | heavy bottomed kadai, pour oil (preferably gingelly oil), season with items one by one given under seasoning.
  3. Add onion and garlic, fry till it becomes golden brown.
  4. Next add tomato, fry till it gets mashed well, then add red chilli powder, sauté till oil gets separated. Then transfer the contents from the pressure cooker, mix well, add required salt ( remember we add salt while cooking mutton), cover with the lid and cook for 5 minutes.
  5. Open the lid and allow the water from the gravy to get dry completely by stirring in between.
  6. When the fry becomes dry without any gravy, add  pepper- jeera powder,  mix well and switch off.

Your Chettinad Mutton Chukka is ready to  be served with hot steaming rice as I said earlier. I love to have this chukka with tamarind rice. Try this combo for yourself!

  • Carefully add salt while frying because this fry won’t need much salt.
  • Mutton chukka needs some  spiciness  but you can either raise |  reduce the red chillies and chilli powder according to your spice level.

Tags: Recipe for mutton chukka, Authentic Chettinad Mutton Chukka recipe, How to prepare Chettinad Mutton Chukka? Restaurant style mutton chukka recipe, Bachelor’s recipe with mutton, Bachelors’ mutton chukka recipe, Mutton fry recipe, Chettinad mutton fry recipe, Mutton dry fry recipe, Mutton fry recipe without gravy, Chettinad mutton dry chukka recipe, Dry mutton chukka recipe
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Friday, January 17, 2014

Paruppu Vadai | Masal Vada | Aama Vadai | Parippu Vada

Paruppu Vadai | Masal Vada | Aama Vadai | Parippu Vada is an interesting South Indian snack. It is not only an usual snack but it is made as a special dish on all festive occasions.   No vegetarian feast is complete without ‘Vada’ & ‘Payasam’ irrespective of the number of dishes made. I usually prefer to make Paruppu Vada for lunch | evening snack and Medhu Vada for morning breakfast. It can also be made  for Neivedyam for some poojas! If this vada is made for Pooja, it can be prepared with No onion & No garlic.

Paruppu vada is best enjoyed with a sip of tea! 

Here is the recipe!

  • Bengal Gram Dhal (KadalaiParuppu) – 1 cup
  • Red chillies – 6 nos
  • Fennel seeds – 1 Tbsp
  • Garlic – 2 to 3 pods
  • Green chillies (finely chopped) – 2 nos
  • Asafoetida  -  1 tsp
  • Turmeric powder – 1 tsp
  • Shallots (finely chopped) – 15 nos
  • Ginger (chopped) – 1 tsp
  • Coriander and curry leaves ( finely chopped)- 1 Tbsp each
  • Salt as required
  • Oil for deep frying

  1. Soak the kadalaiparuppu and red chillies for minimum one hour. Now add the soaked dhal along with red chillies and garlic and grind it coarsely without adding water and transfer the dhal to a large bowl.
  2. With the ground dhal, add fennel seeds, finely chopped green chillies, onion, coriander& curry leaves, asafoetida, turmeric powder and salt and thoroughly mix everything without adding water.
  3. In the mean time, heat oil in  a flat bottomed kadai.
  4. Make small balls out of the vada mixture. Flatten these balls and fry in slow fire, flip the vadai on both sides till vadais turn into golden brown colour.

Mouth watering, crispy Masal Vadai is ready to eat. This can be taken as evening snack along with tea, I usually reserve some for the evening when it is made for lunch. It can also be had with any variety rice, sambar rice, curd rice or for rasam.

Note :
  • Care should be taken while grinding kadalai paruppu, it should be coarsely ground without adding water.

Tags: Paruppu vadai recipe, Masal vadai recipe, How to make crispy vadas with Bengal gram dhal?, Aama vadai recipe, Masala vadai, Hot & crispy vadas for evening snacks, Tea time snacks recipe, ஆம வடை| ஆமை வடை

I am linking this recipe to http://www.aathidhyam.in/2013/12/cook-n-share-what-you-like-event.html

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Monday, January 13, 2014

How to prepare Sarkarai Pongal in a traditional open pot ...| Sakkarai Pongal Recipe | Sweet Pongal Recipe

Thai Pongal otherwise known as Tamizhar Thirunaal in Tamilnadu is celebrated in Mid-January. The festival spans four days starting from  the last day of Markazhi and first three days of Thai. Basically this festival is celebrated as a mark of showing our gratitude to “Nature”.  The celebration starts with Bhogi or Mahar Sankranthi , on this day everyone prepares their house for celebrating Pongal by discarding the old, unused items from their house. The next day is Pongal.  On this day, Pongal is made out of the harvested rice. This Pongal along with farm fresh vegetables ,  sugarcane, etc are offered to the Sun God. The next day is Mattu Pongal, celebrated  for the bullocks which help in all agriculture activities. The fourth day is observed as Kaanum Pongal and everyone visits their relatives’ houses to get the blessings of the elders.

In the olden days, many people used to get a new mud pot for making Pongal on the day of Thai Pongal. As the new mud pot  cannot be used straight away  for cooking, it needs to be processed for cooking . So, the preparation for Pongal festival starts a few days ahead.  Some families traditionally follow the way of making pongal in a brass vessel called Vengala Paanai (Brass Pot) and the paanai will be handed over to the next generations. Whatever the pot they use, it needs to be decorated with colourful drawings and  some special flowers,  manjal kizhangu is to be tied around the neck of the pot. The stove will be kept in the open yard and Pongal will be prepared in the special vessel and after preparation it will be offered to Sun-god Surya.

Now, in the apartment culture, it is not at all possible to prepare Pongal in the open yard, but we can make Pongal in Paanai |Pot using our regular stove top. While preparing Pongal, it is customary to let it spill out from  the pot. The symbolism behind the spilling of Pongal is that peace, prosperity and joy must spill over from the pot of life throughout the year.So it is always good to prepare Pongal in open vessel atleast on this day of Pongal instead of using pressure cookers.

Today, I am going to tell you the procedure for making Sakkarai Pongal in Pongal Paanai! The traditional open pot method of preparing Sarkarai Pongal follows few steps and it will get cooked in half-an-hour's time since we are using raw rice.


  • Ponni raw rice – 1 cup
  • Green moong dhal – ½ cup
  • Water – 5 cups
  • Milk – 1  cup
  • Crushed jaggery – 1 cup (heap measure)
  • Coconut gratings – ½ cup
  • Cardamom powder – 1 tsp
  • Ghee – 2 tbsp
  • Cashew nuts – a handful
  • Raisins – a handful

  1. Wash raw rice and moong dhal  in water together  twice. Then add 5 cups of water to this, drain the water alone into the pot in which we are going to prepare Pongal.
  2. Place the pot over the stove top, add ¼ cup of milk and bring it to boil. Allow the water to boil till it gets spilled over from the pot. Now is the time for “Pongalo Pongal!!” from you and the rest of your family JJJ
  3. Reduce the fire immediately and take out   ½  cup of water from the pot and keep it separately. Add the rice, dhal and stir well and cook in simmer stirring now and then.
  4. In the mean time, fry cashew nuts and raisins in a tsp of ghee and keep aside.
  5. Melt jaggery in ½ cup of water and strain the impurities.
  6. When the rice-dhal is done, add the remaining milk and stir well by mashing the rice gently. When the rice absorbs the added milk, add the strained jaggery syrup and mix well. After some time, pongal reaches thick pouring consistency, add cardamom powder, coconut gratings, fried cashew nuts and raisins and stir well Then add the balance ghee and switch off.

Your Sarkarai Pongal | Sakkarai Pongal prepared in a traditional way,  is ready for Pooja!

  • The pot you have chosen for making pongal should be of correct size i.e if you are going to prepare pongal  with 200g rice, it is enough if you choose the pot size of around 2 litres size!
  • I have used only one cup of jaggery but you can raise the quantity to 1 ½ cups and better to use Paagu vellam to get brownish colour.

Have a Happy & Prosperous Pongal! Pongalo Pongal!!!

Tags: Sarkarai pongal recipe, Thai Pongal recipe, Festival recipes, Traditional method of making Pongal in a pot, how to prepare pongal in open vessel?, sweetened rice recipe, Sweet pongal recipe with jaggaery, Sweet pongal recipe with Paagu vellam.
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Saturday, January 11, 2014

Green Peas Masala | Matar Masala

Green peas…green peas everywhere in Chennai. During this season (Dec-Feb), green peas are available fresh and aplenty. These green pearls in fresh pea pods are a real gift for peas lovers and making it more enticing is the fact that it is available so cheaply during this time.  I always buy this in bulk during this time since my son likes many dishes made with green peas. Only when my back aches while removing these peas from the pods, I realize that I  have bought more than enough!

These green peas always make a guest appearance in many dishes- by simply adding a handful, we can add instant eye candy to any dish. Kids also love to have some of these sprinkled over pulao, biryani, kitchadi, upma… oh I left out an important dish, Noooodles! So I think every refrigerator in any home will have a stock of frozen peas even during non-season times. Since the fresh ones are available in abundance now, we can prepare many dishes with these peas and enjoy!

Today, I prepared Green Peas Masala | Mattar Masala for my son’s lunch box and on seeing me packing chapathi and Peas Masala, he went with a broad smile JJ.

Here comes the recipe for  Peas Masala!

  • Green peas – 1 cup
  • Onion (finely chopped) – ½ cup
  • Tomatoes (finely chopped) – ½ cup
  • Ginger-garlic paste – ½ tsp
  • Red chilli powder – 1 tsp
  • Garam masala powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Curd – 1 tbsp
  • Cilantro or coriander leaves ( finely chopped) – 1 tbsp
  • Salt to taste

For seasoning:
  • Oil – 2 tsp
  • Cumin seeds or jeera – 1 tsp

  1. Wash the green peas thoroughly in running water and chop the ingredients specified and keep everything ready.
  2. Cook the green peas with ½ cup of water and salt till the peas are done. It may take some 5 minutes to cook the peas.
  3. In a non stick pan, pour oil and season with jeera.
  4. Add finely chopped onion and sauté till it becomes golden brown in colour. Then add ginger-garlic paste till the raw smell of the paste goes off.
  5. Then add tomatoes and sauté well. Now add all masala powders and sauté till everything gets mixed well and the raw smell of the masala goes off. Now add curd and wait till the masala becomes glossy.
  6. Now add the cooked green peas along with the water added to cook the peas  and stir well.  Add required salt, add water if you need any, close it with a lid and cook till the peas absorb the masala.
  7. Finally add coriander leaves,mix well, check for the gravy consistency and switch off.

Your yummy Green Peas Masala | Mattar masala is ready to be served with chapathi, roti or any rice varieties.

  • Carefully add salt at step(6), since we have already added salt while cooking green peas.
  • You can add tomato puree instead of cut tomatoes.

Tags: Green peas masala recipe, Simple masala recipe with green peas, Mattar Masala recipe, Mattar masala recipe for roti, side dish for chapathi/roti with green peas, how to make matar masala for roti?, matar masala, simple matar masala recipe, side dish for roti/chapathi
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Friday, January 10, 2014

Capsicum Chutney | Green Bell Pepper Chutney | Kudamilagai Chutney

Capsicum Chutney | Green Bell Pepper Chutney | Kudamilagai Chutney is an Easy Chutney Recipe and tastes yummy with hot, steaming idlies. It needs minimal ingredients and really a good recipe to try with capsicum  as a main ingredient. I know some are allergic ie don’t like the flavour of capsicum. In this chutney you can’t feel the capsicum’s unique flavour instead, you will get a nice blend of onion and green chillies along with capsicum. I can say it for sure since my son who falls into the above category, loves this chutney very much. My son only made me to find many ways to include capsicum in different forms.

Here is the recipe.

  • Capsicum – 1 No.
  • Onion – 2 Nos
  • Green chillies – 4 Nos
  • Tamarind – 2 pods
  • Gingelly oil – 1 tbsp
  • Salt to taste

For seasoning:
  • Gingelly oil – 2 tsp
  • Mustard – 1 tsp
  • Curry leaves – few

  1. Cut onion and capsicum into big cubes, slit green chillies into two and keep aside.
  2. In a tbsp of oil, sauté  onion, green chillies, capsicum by adding one after another in simmer and fry till the raw smell of capsicum goes off. Switch off and allow to cool.
  3. Grind the above items with tamarind and salt by adding little water.
  4. Pour oil in a kadai and season with the items given “For seasoning”. Then add the ground chutney and sauté for 2 to 3 minutes.

Spicy, tasty capsicum chutney is ready to be served with hot idlies. If the chutney is spicy, you can mix some gingelly oil with the chutney.

  • Care should be taken when frying capsicum in step(2) so that you will get the green coloured chutney as shown in the pic.
  • If you want more sourness in chutney, you can increase the amount of tamarind.

Tags: Easy chutney recipe, Capsicum chutney recipe, Green bell pepper chutney, green capsicum chutney recipe, capsicum chutney for idli/dosa, easy chutney recipe for idli & dosa
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Thursday, January 9, 2014

Beetroot Masala | Chettinad Style Beetroot Masala | Beetroot Masala Curry

Chettinad Style Beetroot Masala… another interesting recipe which can be made with beetroot instead of our regular stir fries.  It is very easy and simple to prepare with minimal ingredients. It tastes delicious with  rice and sambar /rasam/ curd and can even be had with rotis!

  • Beetroot – ¼ Kg
  • Onion (finely chopped) – 1 No.
  • Garlic (crushed) -  2 pods
  • Tomato (finely chopped) – 1 No.
  • Red chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste

To grind:
  • Coconut gratings – 2 tbsp
  • Khus khus – ½ tsp

For seasoning:
  • Oil – 1tbsp
  • Fennel seeds – ½ tsp
  • Curry leaves – few

  1. Peel the skin from the beetroot, wash and dice it into small cubes.
  2. Grind the items given “To grind” to a fine paste by adding little water and keep aside.
  3. In a kadai, pour oil, season with the items given “For seasoning”.
  4. Add finely chopped onion and garlic till the onion becomes glossy in texture.
  5. Then add tomato and sauté till it becomes soft.
  6. Add beetroot, red chilli powder and turmeric powder, give a stir and sauté for 2 minutes.
  7. Then add ½ cup of water, mix everything and cook in medium flame with a lid closed.
  8. Open the lid after 3 minutes, add required salt and mix well.
  9. After a minute, add the ground paste and cook till the excess water from the masala gets evaporated completely and the masala gets coated well with all beetroot cubes.

Yummy Beetroot Masala is ready to serve with hot steaming rice. I always prefer to have this masala with sambar rice.

  • Beetroot should not get over cooked, then it will spoil the taste of masala.
  • Coconut added should also be minimum just enough to coat the beetroot.

Tags: Chettinad style beetroot masala recipe,  Chettinad vegetable masala recipe, side dish with beetroot for rice, Masala Beetroot recipe, Beetroot with coconut masala, spicy beetroot masala recipe, Masala beetroot sabji
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Sunday, January 5, 2014

Egg Fried Rice (Indo-Chinese Version)

Egg Fried Rice is very easy to prepare and it can fit into any special lunch/dinner menu too.  I prepare this rice only on holidays or for dinner since in my family, we prefer to eat when it is hot hot!.  Today,  being Sunday, I prepared this for lunch with all the fresh veggies on hand. We discuss more about fried rice in my earlier post for Vegetable Fried Rice. So, I am straight away going for the recipe.

  • Basmati rice     - 1 cup
  • Garlic (very finely chopped)  - 10 pods
  • Egg – 2 Nos.
  • Capsicum         - ¼ cup
  • Carrot  - 1 No.
  • Beans   -  3 Nos.
  • Cabbage – 2 leaves
  • Spring onion  - 2 sprigs
  • Tomato sauce – 1 tbsp
  • Soya sauce – 1 tsp
  • Chilli sauce  - 1 tbsp
  • Pepper powder - 1 tbsp
  • Salt to taste
  • Oil  - 3 tbsp

  1. Cook the basmathi rice with 1:2 water and salt. Spread the cooked rice in a flat bowl and drizzle some oil over  it so that it will not stick.
  2. Cut the vegetable into thin, long pieces. Finely chop the white and green parts of the spring onion and keep them ready. Beat the eggs in a separate bowl with a little salt and pepper powder.
  3. In a flat bottomed non stick pan, pour oil and add finely chopped garlic and sauté till you get nice aroma. Add white part of the spring onion, sauté a little, then add all vegetables along with a portion of finely chopped spring onion (green part) and sauté vegetables in high flame for 2 minutes.
  4. Then add salt required for vegetables and all sauces, sauté well for 1 minute. By this time, the veggies would have shrunk.
  5. Now, slide all the veggies to one corner of the pan and pour the beaten egg to the other side and allow it to cook. When the egg is done, scramble into pieces and mix with the veggies.
  6. Then add rice ,  pepper powder and the balance spring onion , gently mix rice with egg-vegetable mixture.  Check for salt and add if required. After everything gets mixed with the rice evenly, switch off the stove.

Your hot Egg Fried Rice is ready to serve! It can be served with tomato sauce, any raita or veg/non-veg Manchurian of your choice!!
  • Don’t skip adding capsicum &  spring onion in this recipe.
  • You can add ajinomotto if you want more Chinese favour which I don’t prefer to add.
  • You can use white pepper powder also instead of black one.
  • If you find difficult cooking egg in the same pan, you can scramble it separately and add it to the rice.

 Tags: Indo Chinese Egg Fried Rice recipe, Restaurant style egg fried rice, How to make egg fried rice at home? Egg and mixed vegetables fried rice, Indianised version of egg fried rice, vegetable egg fried rice, egg fried rice without ajinomotto
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Friday, January 3, 2014

Ragi Drumstick Leaves Adai |Kezhvaragu Murungai Keerai Roti | Finger Millet Drumstick Leaves Crepes

Ragi Drumstick Leaves Adai | Kezhvaragu Murungai Keerai Roti | Finger Millet Drumstick Leaves Crepes is a healthier version of making Adai Dosa using millet and greens. It is very easy to prepare and tasty to eat. It is strongly recommended for pregnant women, feeding mothers, growing children  and people ailing with diabetic and anemic. This should be included in our regular diet.

  • Ragi Flour – 1 cup
  • Shallots (finely chopped) – ¼ cup
  • Drumstick leaves – ¼ cup
  • Green chilly (finely chopped) – 1 No.
  • Jeera (Cumin seed) – ½ tsp
  • Salt to taste
  • Oil as required

  1. Clean and wash drumstick leaves and keep it ready.
  2. In a mixing bowl, add ragi flour, jeera and salt and mix everything. Then add shallots and green chilli and drumstick leaves and mix well. Knead them into dough similar to “chapathi” dough by sprinkling water now and then.
  3. Roll this dough into big lemon sized balls.
  4. Take a zip lock pouch or a plastic sheet, grease it with oil, place the dough and flatten it to a thin disc as far as possible without getting broken.
  5. In the mean time, heat the tava, place the ragi adai on the heated tava.
  6. Cook it on both sides in medium flame by flipping and applying a tsp of oil.

Your healthy, yummy Ragi Murungai Keerai Adai is ready to serve! You can serve with coconut chutney or jaggery. For kids, you can serve it with jam. Today, I have served this adai with Blueberry jam and it tasted yummy!!

  • The drumstick leaves I have chosen today are very tender and right away added without cooking them separately. It will get cooked when the adai is done. But if you have a second thought, you can fry the leaves in a tsp of oil and add them to the flour before preparing the dough.

Tags: Keppai Roti, Keppai murungai keerai roti recipe, Kezhvaragu Roti recipe, Kezhvaragu adai recipe with drumstick leaves, Ragi roti, Ragi murungaikeerai adai recipe, Fingermillet moringa pancake, fingermillet drumstick leaves crepes, Diabetic friendly recipe with Finger Millet, recipes to cure anaemic, healthy millet recipes
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