Vettrila Dhosa vettrila is known to all.Thamboolam is a auspecious think to give sumangalies HTML: . The vettila leave ar good medicine for cough and removal of Kabam. the vettrila dhosa credit goes to sun TV. Dhosa batter 1 cup Vettrila 5 nos. Take dhosa tava pore one spoon oil and spread it.When hot take one vettila and dip it in the dhosa batter and place it in the tava.you can put three vetrila at a time.Pore oil around it and when cooked turn and cook the other side too. Variation: You can springle small cut onion on the vetrila on top pof the dhosa mavu.After wards turn causiouly another side and cook well. It is very differen taste Dhosa.
Vettrila bajji Vetrila bajji is also different taste bajji.It has medicinal value. gram flour 1 cup rice flour 2 tbs red chilli powder 1 tsp salt asafoetida vetrila 10 oil to fry Mix all increadiants add water make bajji batter.Pore oil in a kadai when hot dip the vetrila and slip it in the hot oil.turn the other side and fry golden brown.Enjoy with any chutney.
vetrila bonda boiled potato 2 onion cut 1/2 cup Garlic ginger paste 1 tsp green chilli paste 1 tbs salt mustard seeds curry leaves Vetrila big 10 oil for frying bonda batter.[gram flour 1 cup, rice flour 2 tbs, balance half green chilli paste,salt,asafoetida powder mix well with water] Take a kadai pore oil add mustard seeds when cracked add onion saute.When transparent add ginger garlic paste half green chilli, curry leave stir well after two minutes add mashed potato and salt stir well.Make big nellikkai balls. Take a kadai pore oil Take one potato ball and place it in one vetrila cover it and paste with bonda batter and dip well in batter and fry in the hot oil until golden brown.Different tasty bondo. enjoy with any chutney.
Agathi keerai,Agashi[K] agathi[M] Mandi Agathi keerai is know as duvathasi keerai.After agadasi vritham in olden days mothers eat agathi keerai thoran in duvathasi.This is a custom in olden days. Agathi keerai is very friendly to stomach.Best medicine for ulcers. This Mandi kuzhambu is chettinad recipe. Mandi can prepared with mulai keerai,arai keerai manathakkali keera etc, Agathi keerai 2 cups cut pieces small onion 10 garlic 1 pod remove skin and cut into two green chilli 3 small pieces The water after washing the rice 2 cups kazhuneer] coconut milk 1/2 cup mustard seeds 1 tsp fenugreek 1/2 tsp red chilli 2 oil,salt Take a kadai pore oil add mustard seeds,fenugreek,onion,garlic,green chilli, whole red chilli,saute.When the onion become trasparent add kazhuneer bring to boil.Now add agathi keerai and salt cook well in slow fire.When cooked add coconut milk.Please take precaution not boil after adding the coconut milk. Enjoy with rice.
Villvum[T]kuvilam[m] fruit sarbet Villvum levave are very much auspicious for Lord Siva,The leave is tonic. Villva pazham 1 honey 2 tbs palm sugar or plam kalkandu 2 tbs Remove the pulp from the fruit and boil it.Strain the juice for removing fibre and seeds.Sweeten with honey and palm sugar.There may be slight bitterness.This is very good refrigerent. Good tonic.This sebat is very good for summer season. tsseethalakshmi
Amarantaceae [keerai kudumbam] thoran There are so many varieties of keerai in amarantaceae family. some of the names are Gangeticus mulai keerai Red variety big variety Aru matha thandu keerai etc., polygonoidus chirukeerai polygamus kappikeerai kattuchirukeerai [wild] spinosis mullu keerai tristis araikeerai tristis wild kattau araikeerai viridis kuppai keerai Mahili,thukili keerai Some other flower plants of amarantaceae garden variety.The tender leaves are used for cooking Lovelies,bleeding,pilewort flower gentle,Prince's Fether,Lady's bleeding,Valure flower,Red cocks comb,[other clours also],Fethered cocks comb or celosia plumosa,A Glob velvet flower., etc., Any one of the keerai washed and cut 4 cups red chilli 1 boiled rice 2 tbs asafoetida tuvar dhal 1 tbs coconut grated[optional] turmaric powder mustar seeds urud dhal 1 tsp salt oil Take a kadai dry fry red chilli,rice,asafoetida,tuar dhal.When turned golden brown remove and cool.Coursely powder it. In the kadai pore oil add mustard seed and urud dhal when cracked and become golden brown add keerai and turmaric powder salt and cook well. When cooked and the water evoparated add the masala powder and coconut.Stir well and cook a while.best side dish.
charanathi keerai[charvelai or chirucharanai koottu Charanathi keerai and other names charvela chirucharanai all tamil names.Other language names not known.This is also growns as weed in rainy season.The leaves are tonic and best medicine for stomach disorder.Some times some of the branch are seen with araikeerai brought from market. charanathi keerai two cups greengram dhal cooked 1 cup coconut grated 1/2 cup red chilli 1 jeera 1 tsp turmaric salt,oil mustard seeds 1 tsp urud dhal 1tsp curry leave Grind coconut,red chilli and jeera. Take a vessal in turmaric water add keerai and cook well.Now add cooked dhal and coconut masala.Stir well boil one to two minutes.Now temper with mustard and urud dhal in coconut oil.Add curry leave.
Methi leaves,fenucreek leave kuzhambu[venthayakeerai[t] We all know ventayam[fenugreek] very will.Seeds as used in the masala in Indian cooking.The seeds with butter milk is very good medicine for dysentary. Daily one spoon venthayam taken early in the morning in empty stomach is very good medicine for control of sugar.[diapetics]. We can eat ventha sprout as salad.No bitterness of venthayam reduced in the sprouted venthayam.The dried venthayakeerai [kasurimethi]may be added almost all vegitable preparations. Venthayakeerai 2 cup thuvar dhal 1 cup cooked fenucreek 1 tsp cook with the dhal greenchilli 4 green coriander leave 1/2 cup cut pieces tamarind pulp 2 tbs turmaric asafoetida salt oil mustard seeds 1tsp red chilli cut pieces 3 Take vesal pore enough water add tamarind pulp,turmaric,green chilli split cook two three minutes.Add venthayakeerai and cook.When cooked add thuvar dhal, fenucreek cooked.Boil two minutes.When the kuzhambu miexed and boiled well add coriander leaves,salt stir well and boil one minutes. Remove from fire and temper with mustard seeds,red chilli.asafoetida. Very good for rice,dhosa,idly and prepared like koottu consistancy good for chappathy. Variationnion cut may be added when tempering and add with kuzhambu. one marble size jaggary may be added.
mulangi keerai[T]M]Muli[H] chappathi Mullangi some time we can get it with its leave.Tender leave may be used for cooking.The leave are stong taste.Very good for stomach. Mulangi keerai tender cut1cup wheat flour 2 cup Grean chilli ginger paste 2 tsp coconut grated 2 tbs[optional] Onion cut 1/2 cup salt Mix all increadients add water make chappathi dough.Make chappathi as usual.Enjoy with curry.
Dear Seetha, Nice to see so many wonderful contributions from you. thanks for all your effort. Now, i have a question for you. long back, when I was in cochin, in an exhibition organised by the coconut board, I bought a squash - tender coconut water squash. It was very tasty & after the bottle got over, I wanted to buy antoher one but culdn't get anywhere. I don't know if the coconut board still sell such products. My question is, IS IT POSSIBLE TO MAKE IT AT HOME???? IF SO, COULD YOU PLS GIVE ME THE RECIPE???? OR IF YOU KNOW ANY ADDRESS WHERE IT IS SOLD, CAN YOU PLS SHARE IT HERE???? Thank you so much. Love,
