Skip to main content

Healthy Dish Award and Keerai Thogayal

Celebration time again with healthy keerai thogayal / chutney for winning the Best Healthy Dish Award.... Everyone must be aware of the famous EP series by Julie hosted by different bloggers each month. Last month EP series was hosted by Kaveri from Palakkad chamayal on the theme of EP series - Fenugreek leaves or green chillies. I had linked my entries and was lucky to have won the award for the Best Healthy Recipe to my recipe - Wheat Rawa Kanji using Fenugreek Leaves.

Thank you so much Kaveri and Julie :)


Love to share my joy with this Keerai Thogayal with you all...
Keerai ( green leafy veggie ) is my favorite, used to prepare kootu, sambhar, poondu masiyal, puli keerai or dal.. For a change, thought of trying thogayal with them and it was really too good. Served with hot rice and ghee.

Ingredients :

2 Cups Amarnath ( Mulla Keerai ), chopped ( or Spinach / Palak )
6 Garlic pods
2 Tbsp Coconut, Grated
2 Green chillies
1/2 Tbsp Oil
Salt to taste

For Tempering :

1/2 Tbsp Oil
1 Tsp Mustard seeds


Method :

Heat oil in a pan and add chopped keerai, saute for 3  - 4 minutes in a medium flame.
Remove and keep aside.
Repeat the same procedure for garlic followed by coconut and green chillies.
Cool everything and grind to fine paste adding very little water. ( Chutney should not be watery )
For tempering, heat oil in a pan and add Mustard seeds, once it starts spluttering, switch off the flame.
Add tempering to the thogayal / chutney.
Serve with rice.






Comments

Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …