Mudakkathan Dosai

"Mudakathan Keerai"(Balloon Vine plant) is very famous for its use in treating joint pains. We add the mudakathan keerai leaves to regular idli /dosa batter and make dosai out of it to cure joint pain.  Mudakathan keerai also treats all cold and cough related problems. This is a very safe herb that can be used even for treating children's cough & cold. It can also be used to treat ear pain, menstrual cramps, general tiredness and sluggishness. Few drops of the mudakathan keerai leaves juice in the ear will treat ear pain.

 

People who are suffering from arthritis, joint pain and inflammation should try to include this dosai atleast twice or thrice a week in their diet along with external application.

 

Ingredients

Idli/Dosa batter – 3cups

Mudakkathan Keerai – Handful

Green chilli – 2nos

Cumin (seeragam) – 1/2tspn

Salt to taste

Preparation

Wash mudakkathan keerai and grind it along with green chilli and seeragam.  Add this mixture with dosa batter. Add salt to taste. 

Make it as dosa and serve it with Onion kara Chutney. Make it regularly and serve it to children to get its full nutrients and Vitamins.

Ulundu Saadam (Version-2)

Hi friends, I have already posted Ulundu saadam in my blog and here comes another version which is more healthier and tastier……

Ingredients

Black gram – 1 cup (Split or whole)

Rice- 1 cup

Grated coconut – 1 cup

Cumin Seeds – 2 tspn

Hing powder -1/4 tspn

Sukku – 1 inch- make it into powder (freshly ground)

Milagu (Pepper corns) – 2tspn (ground coarsely)

Gingely oil – 3-4 small ladles

Curry leaves – 2 strings

Salt to taste

Preparation

Heat tawa and dry roast black gram under slow flame until aroma comes out.

Soak rice for 10mins.

In a pressure cooker add 3 ladles of gingely oil. Once oil becomes hot add cumin seeds, hing powder and curry leaves. Fry for few seconds.

Then add ground sukku and milagu, grated coconut. Fry for few seconds and then add rice and cleaned roasted black gram. Add salt to taste.  Mix all the ingredients well and add 3-4 cups of water and pressure cook it for 4-5 whistles.

Serve it with Paruppu thogayal or Ellu thogayal. 

Red Cholam Kara Adai

Red Cholam (Sorgham Red) or Irumbu Cholam

Ingredients

Red Cholam – 11/2 cup

Channa Dal (Kadalai Paruppu) – ½ cup

Thoor Dal (Thuvaram Paruppu)- ¼ cup

Urad Dal (Ulutham paruppu) – 2Tbspn

Red Chilli – 6 Nos

Hing Pwder – 1/4tspn

Sombu (fennel seeds)– 1tbspn

Seeragam (Cumin seeds) – 2 tspn

Curry leaves – 2 string

Salt – to taste

Small Onion – 1/4Kg

Drumstick leaves (Murungai keerai)- 1 cup (Optional)

For batter

Soak all Dal’s together for one hour

Soak Red cholam separately for 4 hours

Grind Red cholam first without adding water and then add all the dal’s (Paruppu vagaigal) and grind it coarsely (not into fine paste) along with red chilli and Sombu. 

Then take curry leaves and 10 small onions – grind it roughly and mix with the batter.

Chop remaining onions.

In a kadai add gingely oil – 1tbspn. Once the oil get hot, add seeragam, hing powder. Fry it. Then add chopped onions and sauté it. Now add drumstick leaves and fry for few mins. Cool this mixture and add then add it to the batter. Add salt to taste.

Mix all the ingeredients. Heat tawa and pur two ladle of batter into it and spread it to the form of dosa using your hands (if the batter is thick- I prefer). Or use ladle to spread the batter. Add Gingely oil on the sides and all over the adai cook it for few mins. Turn to the other side and again cook it. We should feel the aroma when the adai get cooked. Keep medium flame to avoid it gets burned at the bottom. 

Here goes the tasty Irungu cholam kara adai. Once in a week we can take this adai variety which gives all kinds of energy to our health. 

Health Benefits of Sorghum/ Irungu Cholam
Red Cholam is a great source of vitamin B6, riboflavin, thiamin, along with minerals like potassium, magnesium, iron and manganese. The name denotes the Iron content in it. Irumbu was pronounced as Irungu and is known for long shelf life. One ounce serving of Red cholam is packed with eight-one calories offering you a punch of calorie rich diet that too with several other beneficial minerals and vitamins. It is a great source of diet that is beneficial for bowel movement and it should be added in regular diet.

Red Cholam is also rich in Protein, Gluten free diet. It is also instrumental in offering strength to bones and keep teeth healthy by giving them energy.

Red cholam controls Cholesterol.  Healthy fats found in sorghum drastically cut down bad (non-HDL) cholesterol. Good (HDL) cholesterol was left unaffected.

Kodo Millet (Varagu) Mushroom Pulav

Today I prepared Varagarisi kaalan (Mushroom) pulav and it came out very tasty. In recent years when I looked for alternate food for normal rice, I came to know about the benefits of Siruthaniyam (Millets) like Varagu, Saamai, Kambu, Raagi, Kuthiraivali…. Also I tried many varieties with these millets and started enjoying the taste and the benefits. Atleast three days in a week, I used to prepare millets food which really brought miracles in my day to day life.

Millets are gluten free & rich in calcium,fiber,protein and minerals. It has high nutritional values when compared with rice and wheat. Millets are called as miracle grains or wonder grains. It is a great food for people looking for weight loss, diabetic and cardiac patients.

Varagarisi (Kodo millet) is basically digestion friendly millet. It helps to reduce the body weight which is most needed for obese people.It helps to overcome irregular period problems in women. It reduces nervous disorders especially in eyes and knee & joint pains. Also it is good for diabetic people.

Let us see the preparation of Varagarisi kaalan pulav (Kodo millet, Mushroom Pulav)

Ingredients

Varagarisi (Kodo Millet) – 1 cup

Milk Mushroom (or Button Mushroom) – 1 cup (Cleaned and sliced)

Big onion- 1 (sliced)

Cocnut milk – 2 Cups (thick)

Bay leaf- 1

Cumin Seed (Seeragam) – ¼ tspn

Cardamom (elakkai) – 1

Cinnamon (Pattai) – 1

Cloves (Lavangam) – 1

Oil – as required

Ghee – 2 tbspn

Chopped coriander leaf – 4 tbspn

To crush

Garlic pods – 5

Ginger - ½ inch

Small onion – 5

Green chilli – 2

Pudina (Mint) – handful

Crush all the above ingredients (Don’t grind it into paste)

Preparation

Heat a kadai and add oil. Once the oil get hot add bay leaf (brinji ilai), seeragam (cumin),Pattai , Lavangam, Elakkai. Let the ingredients fry for few seconds and then add chopped onion and fry until it become golden brown.

Then add crushed ingredients and sauté until the raw smell goes off. Add Chopped Mushroom and fry for few seconds then add 1 cup of water and let it boil.

Now add 2cups of coconut milk, salt and let it boil for few mins. Then add the washed Varagarisi and let it cook for 5 min in high flame. Then close the kadai using lid and let the ingredients cook for another 10 mins in slow fire. Then and then mix the ingredients so that it cook well.

Finally add Ghee and chopped coriander and mix it well.

You can add ghee roasted Cashew nuts at the end. (Optional)

Here goes your tasty yummy varagarisi kaalan pulav.