Thursday, September 14, 2017

அவல் புட்டு!!!!

After a long time, I am coming in to my blog with a recipe of a delicious sweet. Even though it is a sweet, it has so many healthy ingredients.



Rice flakes- 1 cup
Turmeric powder- half sp
Tuar dal- half cup
Shredded coconut- half cup
Mashed jaggery – 1 ½ cup
Salt- a pinch
Cardamom powder- half sp


Dry roast the rice flakes in a pan on medium flame until a nice aroma floats on air.
Put off the fire and allow it to cool.
Grind the rice flakes into a slightly coarse powder.
Cook the dal without much water.
The dal should not be over-cooked.
Mix the rice flakes flour with the turmeric powder, salt and the water which is left in the dal.
The mixture should be like puttu maavu.
Boil the jiggery with enough water.
When the jiggery water starts boiling, put off the fire and filter the water with a clean cloth.
Then again boil the jiggery water.
When it thickens, keep it in low flame, and pour a drop in a cup of water.
If you can make it into a soft ball, then this is the correct ‘ padham’ of the paahu[ sugar syrup].
Pour this syrup in the rice flakes powder along with cooked dal, coconut and cardamom powder.
Mix thoroughly and press well.
Keep it like that for half an hour.
Now again mix well with a spoon and now the aval puttu is ready!!

Monday, April 03, 2017

வாழைப்பூ மிளகு குழம்பு!!

In Tamilnadu, especially in villages, banana flower is often used in cooking. It has so many medical values. It must be eaten twice in a week and it purifies the blood and regulates the blood circulation. It also helps a lot in ladies' problems and lessons the pain in the period cycles. 

usually POOVAN VAZHAIPPOO is more healthy and tasty than other varieties. 

Generally banana flour is used to cook as poriyal, paruppu usili and koottu. Then new recipes like vaazhaipoo adai, vadai rasam, thukaiyal are found extremely tasty and delicious! Recently, I have tried a recipe ‘ BANANA FLOWER PEPEPR GRAVY ’   [ Vaazhappoo milaku kuzhambu ‘ ] from the blog and it was so excellent in taste. 

Here I thank Mrs.Chithra Ravindran of the above blog for this delicious recipe. I have made a few changes. I have prepared her kuzhambu podi and used in this recipe. Here the recipe goes!

வாழைப்பூ மிளகு குழம்பு


Ingredients needed:

Banana flower [ vaazhaipoo] finely chopped- 1 ½ cups
Tamarind- half of amla size
Kuzhambu podi- 2 tsp
Curry leaves- 1 arc
Chopped small onion-8
Mustard seeds- half sp
Cumin seeds- ¼ sp
Turmeric powder- half sp
Gingelly oil- 2 tbsp
Enough salt

Kuzhambu podi:

Dry roast and powder:

Red chillies-7, coriander seeds- half cup, Bengal gram- half cup, black gram- ¼ cup, 1 arc curry leaves, peppercorns- 1 tsp, cumin seeds- 1 tsp


Fry in 2 tsp of gingelly oil and grind to a paste:

Pepeprcorns-1 tsp, cumin seeds- 1 tsp, coriander seeds- 1 tsp, curry leaves-30, small onions-6, tomato-1, shredded coconut- 3 tsp. Fry them one by one to a slightly golden colour and grind.


Soak the tamarind in a cup of warm water for half an hour and then extract its juice.
Heat a pan and add the oil.
When the oil is hot, add the mustard seeds and when they splutter add the cumin seeds and the curry leaves.
Add the finely chopped small onions and fry them well.
Then add the chopped banana flower and fry them well on slow fire until they are almost cooked.
Add the tamarind juice and the turmeric powder.
Let it simmer for 5 minutes.
Add the kuzhambu podi and the ground masala.
Mix well and add enough water to the desired consistency.
Add enough salt.
Allow the kuzhambu simmer for 10 minutes.
The tasty vaazhaippoo pepepr kuzhambu is ready to serve!