Thazhuthama kootu Thazhuthama leaves cut 4 cups thuvar dhal or greengram dhal 1 cup cooked red chilli one jeera 1 tsp coconut grated 1/4 cup turmaric powder tempering mustard seeds 1 tsp urud dhal 1 tsp curry leave Grind coconut,jeera,red chilli.Cook thazhuthama in turmaric water.Add ground masala and cooked dhall.Stir well cook two four minutes.Temper with mustard seeds urud dhall and curry leave.Enjoy with rice or chappathi.
ginger oorugai I went to srcm, Thirupur, ashram to dharshan our master[guru]. In the ashram ginger oorukai was served.I enjoy it. Ginger one big piece 4'' grate it tamarind lemon size extract juice chilli powder 1 tbs gingly oil 2 tbs mustard seeds 1tsp salt Fry in oil and powder urud dhall 1 tbs channa dhal 1 tbs jeera 1 tsp black pepper 1 tsp asafoetida turmaric Take a kadai pore oil add mustard seeds.When cracked add ginger and saute. add tamarind juice water, chilli powder, salt let it boil and reduce to kuzhambu patham.Add masala powder and mix. boil until it reduced to kootu patham.Remove from fire enjoy with rice, roti,dhosa idly.
ginger oorugai I went to srcm, Thirupur, ashram to dharshan our master[guru]. In the ashram ginger oorukai was served.I enjoy it. Ginger one big piece 4'' grate it tamarind lenmon size extract juice chilli powder 1 tbs gingly oil 2 tbs mustard seeds 1tsp salt Fry in oil and powder urud dhall 1 tbs channa dhal 1 tbs jeera 1 tsp black pepper 1 tsp asafoetida turmaric Take a kadai pore oil add mustard seeds.When cracked add ginger and saute. add tamarind juice water, salt let it boil and reduce to kuzhambu patham.Add masala powder and mix. boil until it reduced to kootu patham.Remove from fire enjoy with rice, roti,dhosa idly.
Re: ginger oorugai variation:You may add green chilli ground. small cut onion may be added with the the ginger.
puliyarala,puliyarai, pulikeeerai[tamil] chammanthi The plant is small and ground creeper.This plant's leave are claver shape three part in one leaf.The leaves grind with butter milk is taken for treatment of dysentery in country side.the leave are soar in taste. puliyarila 1 cup coconut grated 1/4 cup salt red chilli 2 urud dhal 2 tsp asafotita Fey red chilli,urud dhal,asafotida and puliyarila. Grind all items.Enjoy with rice dhosa,Idly
Dear Mrs. TSS, Welcome back. Next time when i come to India, I defenitely want to see your vegetable garden. This time we went to Bagavathi temple @ chotanikkarai
Dear vidu, well come you to PBR.For the past 3 months I am in Bangalore.There is no rain in these days in Kerala.Howmany plants survive I d'nt know even though I entrusted my servent maid to water the plants.I will return to PBR end of this month. tsseethalakshmi
Hibiscus,chembaruthi[malayalam and tamil] leave dhosa and ada Chembaruthi is a common flower offered to god.Tea is prepared from dried chembaruthi flowers.The flower[japakusum] soaked in coconut oil is a good tonic for cooling the head and hair growth.The crushed leaves may be applied as paste for cleaning the hair as natural shampoo and natural conditioner.My daughter always use this.This gives a silky touch to the hair, chembaruthi leaves 1 cup rice or wheat flour 4 cups coconut grated 1 cup green chilli 2 asafoetida salt Grind all increadiants.When you use thick batter may make adai.If you prepare the batter as dhosa consistancy you may make dhosa.
manithakkali[mal]manathakkali[tamil]keerai kootu MANATHAKKALI is a very common well known herb. the manithakkali kai curd vathal is famous all over tamilnad and kerala.This is included in the vathal kuzhambu.This vathal fried in ghee or oil is given to delivered women. The leaves taste mildly bitter.But less pronounced after cooking.The leaves are very powerful healers of any inflammation both internal and external the leaves are sought after by common man.The leaves are tonic and cure ulcers[vaipunn] manithakkali leaves cut 4 cups green gram dhal cooked 1 cup coconut grated 1/2 cup jeera 1 tsp red or green chilli 1 or 2 according to family hotness salt turmaric oil tempering mustard seeds 1 tsp urud dhall 1 tsp curry leave cook the leave in turmaric boiling water.grind the coonut, jeera,chilli. Add cooked dhal and masala. boil one or two mints.Tember with mustard seeds,urud dhal and curry leave.Enjoy with rice etc.,
pannaikeerai[tamil]thukilikeerai[t]kozhipullu[m] koottu This plant grows 1 to 1 1/2 metre in length with very few branches.Numerous white sessile flowers will come.Seeds resemble as keerai seeds. Pannaikeerai leave cut 4 cups green gram dhall cooked 1 cup coconut grate 1/2 cup jeera 1 tsp red chilli or green chilli 1 or 2 tempering mustard seeds 1 tsp urud dhal 1 tsp curry leave oil ,salt,turmaric Take a vessele boil water with turmaric add pannaikeerai and cook until soft. grind coconut,chilli and jeera.Add the masala,cooked dhal,salt and boil 2 to 3 mints.Temper with mustard and urud dhal curry leave.Enjoy with rice or roti
