fenugreek, kollu sprouts salad Soak two table spoon fenugreek,Kollu each separately over night tied the soaked fenugreek and kollu for 24 hours.Sprout appeared.If it kept for 48 hours long sprout will come. Take the sprouts rince it in the water two or three times and keep aside tomato two cut into small pieces coconut grated two table spoon salt coriander leave one table spoon Mix all increadians use immediately. Very rich in iron and minarals. variation other vegitables may be included like carrat,cucumber,ladysfinger etc.,
chembu thandu oolan Chembu thandu [pal chembu big variety] 4 wash chembu thandu before cutting, remove the outer fibre skin and cut into small pieces cow pea [karamani,vanpayar] 1/2 cup soak over night and cooked coconut milk or milk 1/2 cup green chilli 2 salt coconut oil one table spoon Take a vessel pore 1/2 cup water add chembu thandu pieces, length wise slit green chilli and cook well.Now add cowpeas, salt boil well so as salt will be absorbed by cowpea and chembu thandu.Last add milk.Remove from fire add coconut oil and curry leave.
vegetable biriyani ingredients vegetables like carrot-1,cauliflower-1/2, green peas - 1/2 cup, beans - 1/2 cup chopped finely. Onion - medium size 4 -chopped finely, Tomato - medium size 3- chopped finely, Garlic paste - 1-table spoon, Ginger paste - 1 table spoon, Green chilly paste- 2chillies , Garam masala - 1/2 table spoon, Yogurt - 2 table spoon, Coriander leaves- 1 cup, Mint leaves -1/4 cup, Ghee - 1/4 cup, Limejuice - 2-tea spoon, Basmati rice- 1 1/2 cup. method steam the veg. cook green peas. Fry onion in the ghee. When it turns golden brown put garlic - ginger - green chilly paste. Fry these for 2 minutes , then add tomato, garam masala, salt, coriander leaves and mint leaves. Cook for a few minutes and add yoghurt. Put cooked veg in this masala. Boil water. Add enough salt, a pinch of turmeric powder, 1 cardomom crushed, 2 small pieces of clove, 2 cinnamons, and 1 spoon ghee in this. Cook rice until it is done and drain. Take care the rice not to be sticky. Heat the pan. Pour a little of ghee. Put a little of cooked rice and spread 1 teaspoon limejuice over it. Put one layer of the veg masala above that and repeat the process till the rice and masala are over. Close the lid tightly and heat on a low flame for about 10 minutes. Mix before serve. Serve with yogurt mixed with chopped onion and tomato, and pudina chammanthi or pickle.
chammanthi podi Malayalam Chammanthi means thukayal in tamil.This is dry thukayal podi Coconut grated 1 coconut Fry in coconut oil in golden brown Red Chilli 4 according your taste increase or decrease coriander seeds 2 table spoon urud dhal 2 table spoon chana dhal 2 table spoon asafoetida small piece tamarind small nellikkai size coconut oil one table spoon salt to taste jaggary one small nellikkai size [optional curry leave 1/2 cup Pore two table spoon coconut oil, add first chana dhal saute some time next add urud dhal, coriander seeds,asafoetida, red chilli last curry leave. Frist put the dhal fried masala,tamarind in the mixe coursely powder them.Then add fried coconut,jaggary,salt and powder it. This may be fresh for one month.Go well with curd rice,milakutal,thosa,Idly, chapathy etc
Menthia masiyal or Uluva kootan Fenugreek or venthayam[ Ventha iron means pre cooked natural iron] very rich in iron and fibre content. If fenugreek sprout used in more nutrious Red gram dhal one cup fenugreek 2 table spoon ridge gourd one if small two remove the skin and cut into small pieces Green chilli 5 or more increse or decrease according to your taste and hotness of the chilli tamarind one lime size remove the plup turmarick powder 1/2 spoon asafoetida salt jaggary green coriander 1 punch tempering Mustard seeds 1 teaspoon red chilli 1 pieces it 3 oe 4 fenugreek 1/2 teaspoon Boil and well cook the red gram dhal and fenugreek seeds with turmarick powder.keep aside. In a vessal pore the tamarind pulp with enough water,turmaric powder green chilli, when boil add the ridge gourd and cook.When become soft add cooked dhal fenugreek mixer bring to boil.Add asafoetida, salt, jaggary boil again.Last add chopped green coriander leave and remove from fire.Now add tempering. Very well go with rice,chapathi,dosa,idly. Green chilli and green coriander leave are must for this kootan. Variasion: instead of red gram dhal, green gram dhal, masur dhal may be used. Vegitables ladies finger, small onian,eggplant,giant chilli may be used
Dear Lakshmi, When the disply mode was chaned to liner mode I found the reply button.Now I used to post recipies. Thank you for your guidence.I have to study so many thinks to use your site. tsseethalakshmi
hello seetha lakshmi amma, Please tell me what is kollu? In tamil recipes i saw this , what is it's malayalam?
kollu Dear Safa, I think kollu is muthira. Also called kaaNam(remember kaaNam vittum OOnam kollanam). I may be wrong, so Mrs Seethalakshmi, pls correct me if wrong. regards Vidya
Dear Vidya, I checked the meaning of "kanam" in malayalam dictionary and found - money received on lease of land. Vidya, thank you for helping me. so I can try the kollu recipes...
Dear safa and vidhya, Kollu is called muthira in Malayalam. Kanam is supposed to be piece of land. As Mallus celebrate onam very elaborately, this saying in Malayalam. Meaning celebrate Onam even if you have to sell your land. With warm wishes, varloo