MANATHAKALI CHUTNEY

            MANATHAKALI KEERAI (SPINACH) CHUTNEY 

Manathakali keerai is variety of greens which is good for health and has lot of health benefits. It helps in curing wounds in stomach. It has little bitter taste in it so tried little differently in form of chutney to make it more tastier 

Lets get started 

INGREDIENTS 
Manathakali keerai (spinach) - 1 handfull
Garlic - 10 pods 
Red chilli - 2 
Onions(big) - 1 
Tomatoes(big) - 1  
Coconut - 2 tbsp
Salt - to taste
Tamarind - 1 small piece

Oil - 1 tsp  

PROCEDURE 
- In a kadai add in oil and add garlic and saute 
- Add in red chilli and saute 
- Add in onion and saute till it turns transparent 

- Add in tomatoes and saute till it is cooked well 

- Add in manathakali keeerai and saute till it shrinks well 
- Add in coconut and saute well 
- Add in salt and tamarind and grind to smooth paste 
- Serve it with hot rice 

STEP BY STEP PICTURES 

In a kadai add in oil 

Add in garlic 

Add in red chilli 

Add in onions and saute well 

Add in tomatoes and saute well till it becomes mushy 

Add in manathakali keerai and saute till it shrinks and gets cook 

Add in coconut 

Saute for 3 to 4 seconds 

Transfer it to a mixie jar and add salt 

Add in tamarind 

Grind it to a smooth paste 

Serve it with hot rice or idli or dosa 

Try out this interesting manathakali keerai chutney  and share your experience and picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

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KAMBU (PEARL MILLET) SUNDAL

             KAMBU (PEARL MILLET) SUNDAL

Kambu is one of the healthiest millet. It is called as pearl millet or bajra. It has lot of health benefits and very good for health. In this pearl millet my mom used to do sundal which is very tasty dish. So i wanted to share this interesting receipe with you all 

Lets get started 

INGREDIENTS 
Kambu - 1 cup 
Ghee - 1 tbsp 
Mustard - 1 tsp 
Curry leaves - 1 strand 
Green chillies - 2 (finely chopped)
Salt - to taste 
White plain cloth - for making sprouts 

PROCEDURE 
- Wash and soak the kambu for about 7 to 8 hours 
- Drain the water completely and add kambu in a cloth and tie tightly and keep in a hot box 
- Leave it for one day 
- Sprouts would have formed
- Add Sprouted kambu in cooker
- Add pinch of salt and water 
- And leave it for about 7 to 8 whistles or till kambu is cooked soft 
- In a kadai add in ghee 
- Add in mustard and allow to splutter 
- Once mustard spluttered add in green chillies,curry leaves and saute 
- Add in cooked kambu and salt 
- Mix everything well till it combines and becomes soft 
- Now yummy tasty kambu sundal is ready to serve 

STEP BY STEP PICTURES 

Wash and soak the kambu for 7 to 8 hours 

In a plain white cloth add in soaked kambu 

Roll and tie tightly like a bundle 

Place it in a hot pack and close the lid and let it sit for one day 

After one day sprouts has formed beautifully 

Add in sprouted kambu in a cooker 

Add in salt 

Add in water and leave for 7 to 8 whistles 

Cooked kambu is ready 

In a kadai add in ghee 

Add in mustard and allow to splutter  

Add in curry leaves 

Add in green chillies and saute well 

Add in cooked kambu 

Add in salt and sprinkle some water 

Mix everything well till water evaporates completely 

Hot kambu sundal is ready to serve

Try out this interesting kambu(pearl millet) sundal for this navarathri ocassion 

Try out this interesting kambu(pearl millet) sundal and share your experience and picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

Do share the pictures in instagram or facebook and tag us 

Thank you all for the love and  support and keep supporting

SOOJI(RAVA) PAYASAM

                                    SOOJI (RAVA) PAYASAM 

Sooji is also called as semolina or rava. There are lot of dishes using this sooji. Especially sooji payasam is my favourite dish and served as prasadam during navarathri. 

Lets get started 

INGREDIENTS
Sooji - 1 tbsp
Milk - 1 cup
Sugar - 4 tbsp
Cashew(slited) - 5 to 6 
Ghee - 1 tbsp 

PROCEDURE 
- Add milk in a kadai and allow it to boil 
- Once milk boiled add in sooji and mix well 
- Once the sooji cooked well add in sugar and mix well till the sugar melts completely.
- Add in more milk if needed 
- In a tadka pan add in ghee 
- Add in slited cashews and fry till golden brown 
- Add in fried cashews to the payasam 
- Serve hot 

STEP BY STEP PICTURES 

In a kadai add in milk and allow to boil 

Once milk boiled add in sooji 

Allow it to boil till sooji cooks soft 

Add in sugar and mix till sugar melts completely 

In a tadka pan add in ghee

Add in cashews 

Fry till golden brown 

Add in fried cashews to payasam 

Hot sooji payasam is ready to serve 

TIPS 
- If needed add in more milk 

Try out this interesting sooji payasam for this navarathri ocassion 

Try out this interesting sooji payasam and share your experience and picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

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Thank you all for the love and  support and keep supporting

THATTA PAYARU (COW PEAS)SUNDAL

   THATTA PAYARU (COW PEAS) SUNDAL 

Thatta payaru is one the healthiest bean variety. There are different types of cows peas available in market. Now here i have used red colour cow peas. It has lot of health benefits like regulates blood sugar, prevents stomach disorder, nourishes skin and goes on. 

INGREDIENTS 
Thatta payaru (cow peas) - 1 cup 
Oil - 1 tsp 
Mustard - 1 tsp 
Curry leaves - 1 strand 
Green chilli paste - 1 tsp 
Asafoetida - 1 tsp 
Turmeric powder - 1 tsp 
Jaggery - 1 tsp 
Tamarind juice (thick) - 2 tbsp
Salt - to taste 

PROCEDURE 
- Wash the payaru well and soak for one hour 
- Add the payaru in the cooker add salt and water and cook for 3 to 4 whistles 
- Drain the water and keep aside 
- In a kadai add in oil 
- Add in mustard seeds and allow to splutter 
- Add in curry leaves and saute 
- Add in green chilli paste and sauted  
- Add in asafoetida and saute 
- Add in tamarind juice, salt, jaggery, turmeric powder and allow itn to boil 
- Add in boiled thatta payaru and mix everything evenly 
- Thatta payaru sundal is ready to serve. 

STEP BY STEP PICTURES

Wash and soak the thatta payaru 

Add the payaru and water in a cooker 

Add in salt and cook for 3 to 4 whistles 

Drain the water and keep aside

 

In a kadai add in oil 

Add in mustard seeds and allow to splutter 

Add in curry leaves and saute 

Add in green chilli paste

Add in asafoetida 

Add in tamarind juice 

Add in jaggery

Add in salt 

Add in turmeric powder 

Allow it to boil 

Add in boiled thatta payaru 

Mix everything well till the water evaporates 

Serve hot 

TIPS 

- Add in very little salt while cooking the thatta payaru 
- Jaggery can be skipped if you dont want it 

Try out this interesting channa dhal sundal for this navarathri ocassion 

Try out this interesting channa dhal sundal and share your experience and picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

Do share the pictures in instagram or facebook and tag us 

Thank you all for the love and  support and keep supporting