Karuveppilai Thogayal/Curry Leaves thogayal

Karuveppilai Thogayal

Karuveppilai/ Curry Leaves Thogayal / chutney is very traditional and very Popular in the south. It is quite simple to make. In my home I used to make Karuveppilai Podi and stock these powders at home. This thogayal and Karuveppilai Podi has such a wonderful aroma and tastes heavenly, when mixed along with ghee / gingely oil and hot steamed rice.This can be had with idli, dosa also.

Ingredients:

Fresh Curry leaves: 1 cup

Dry Red Chillies: 4

Urad Dal-2 tbsps

Pepper-1/2 tsp

Asafoedita: A pinch

Tamarind:-very small sized   

 Salt as per taste

Water: little

Oil: 2 tsps

 

Method:

1.Wash and dry the curry leaves on a kitchen tissue or towel to absorb the moisture 

2. In a small kadai, add 1 tsp oil and roast the uraddal, Pepper red chillies till the dal turns light golden colour. Keep this aside out of the kadai.

3.In the same kadai, add 1 tsp oil again, heat it on sim and add the curry leaves and fry till it turns light crispier. Immediately switch off the stove and transfer the contents to a mixie and allow it to cool for few minutes.

4.  Now grind the curry leaves alone first till it becomes tiny pieces for one or two whips and

 add the roasted dal,Pepper red chillies along with salt, asafoedita and tamarind bit and grind again adding water very little by little

5. The mixer ingredients should be like a thick ball. You should grind it like a firm mass by adding water very little by little. If the water goes little more also, it will become like a paste.

6..Remove the contents out of the mixie and using your hand, make it like a shape of a dough / ball like and store it in a vessel and serve.with Hot Rice.

Thool Pakoda

Thool Pakoda/Onion pakoda is a very simple and delicious snack and that can be made with less ingredients and sold widely in tea shops and road side in TamilNadu. It is loved by all for its crunchy and tastiness.. It is an ideal tea time snack. 

Ingredients:

Onion – 1, big, chopped lengthwise

Besan Flour –2 cups

Rice Flour – 1/4 cup

Red Chilli Powder – 1/4 tsp

Ginger minced: 1 tablespoon

Grenn chillies chopped: 2

Cashews: 2 tablespoons

Baking soda: 1/4 tsp

Coriander leaves: a bunch

Curry leaves

Ghee: 3 tablespoons

Hing-pinch

Oil: to fry

 

Method:

1.Mix together rice flour, gram flour, chilli powder, baking soda ,salt,evenly..

2.Add chopped onions, curry leaves and chopped mint leaves ,chopped ginger & chilli and just a handful of water and mix coarsely..

3.Add besan,riceflour, cashew and ghee and mix gently till all the onions mixture  are coated with the flour and keep aside for about 10 minutes.

4Heat oil in a kadai. and drop of this mixtue randomly.

5.Fry till golden brown and drain onto paper towels.

Serve as a evening tea-time snack.

Dates & Fig Fudge/Burfi

Figs & Dates Burfi is a nutrient packed mouthwatering dessert recipe. figs or Anjeer cooked with dates. It is a very easy to make and delicious desert. The health benefits of figs and dates are too many. Figs are a good source of dietary fiber, potassium and manganese. The date fruit pulp is very sweet something similar to honey or sugar syrup. Dates gives instant energy and revitalizes the body instantly.The adding of almonds, cashew and pistachio makes it more healthy and increases its nutritional value. Best part about this desert is that it has no added sugar and it is made using only natural ingredients. I made this Burfi for Bhogi Festival.

Ingredients:

Chopped Khajoor/Dates-1 ½ cups

Chopped Anjeer/Fig-1 ½ cups

Chopped almonds-1/4 cup

Chopped cashews-1/4 cup

Chopped pistachio-1/4 cup

Ghee / clarified butter-3 tablespoons

Method:

1)      Soak figs in about a cup of hot water for about 5 minutes. Add dates to same bowl and soak for another 2-3 minutes till they are all soft and plump.Grind them into a puree (keep it bit coarse) and keep it aside. If needed add little water. 
2)      Take a small pan and lightly toast the nuts separately for 2-3 minutes each,and allow them to cool. Then coarsely chop all the nuts and set aside. 
3)      Heat a heavy bottomed, wide pan on medium and add ghee. When ghee melts, add the fig & dates puree and cook for about 10 minutes, stirring constantly and making sure not to burn it.
4)      When it seems like there is not more moisture in the mixture, and it starts to leave the sides of the pan, add the chopped nuts and mix well.
5)      Cook another 5-7 minutes and Remove from heat. Grease a plate and transfer the mixture and make sure it spreads evenly.
6)      Cut into square pieces & serve!