KOOZH VADAGAM/VADAM

      The Summer scenarios are incomplete without the story of Vadam/Vadagam preparation. You call it as Vadam/Vadagam/Sandige/Vadiyalu/Kondattam in South Indian Languages.  Along with the Season, the women folks get busy preparing Pickles, Vathal, Vadams, Appalams, Spice Powders, mostly which needs crisp Sun-dried process.  Even we usually buy our yearly provision in Summer and dry each and every Rice, Dhal, Spices in our balcony. Then store in it big airtight containers ready to be catered throughout the year.
     Vathal/Vadam making is an integral summer ritual which converts the seasonal produce in the best of its way utilizing the sizzling sweltering sunshine. The morning scene, just before the sun shows off its real prick, the ladies get ready with their batches of Batters and Curd dipped Vegetables ready to be laid on to the sheets of Clothes in their terraces.  Kids who would be enjoying their Summer holidays would be their helping hands, ironically made to scare away the crows which come to eat these vadagams.  Some even keep a Black Umbrella to scare off the crow. Crows have a liking for these semi-dried Vadams & Vathals. They fly at a speed, keeping up a perfect angle and lift off these goodies like an ace Kingfisher catching a fish. Precision and accuracy of the crow is a real challenge to the women folks.
     The idea of pickling was brought forth to use the seasonal goodies throughout the year and to cut down wastage, the Vathal/Vadam also falls into the category. Crisply Sun-dried Vegetables or a mixture of batter turns into perfect side dishes for Rice and also it can be eaten as a snack.  The tiring scenarios of the womenfolks in scorching Sun brings out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during the mealtime.
      This Summer, my Mom was saying that she prepared her age-old Koozh Vadagam, which she had long forgotten & suddenly she remembered the recipe and gave a try. She usually prepares Mor Milagai & Bittergourd & Long Beans Kondattam(Vathal).  These Sundried Vegetables are called Kondattam in some parts of Kerala.  I immediately asked her to save some for me.  Unplanned, I visited my hometown in June and here I got a batch of fresh sun-dried Koozh Vadagams.
     This is my Moms recipe and she said we have to add a handful of Sago in the recipe, but a handful can turn out to be a measurement too big or too small.  So I have converted it into Cup measurement which fitted well. Koozh Vadagam is a Sun-dried item prepared with ground Rice & Sago.  Spices like Green chillies and Cumin Seeds are added to the Koozh Vadagam to add an extra note of taste and flavour. If the Sun is really hot, Koozh Vadam dries up quickly. Store it in airtight containers. When deep-fried these Koozh Vadagams puffs up into double the size and acquires a crisp buoyancy.


Cuisine - South India
Recipe Type -Vadagam/Vathal
Spice Level  - Low
Difficulty - Medium
Author - SM


Soaking Time - 8-10/Overnight
Preparation Time - 25 - 30 Minutes
Cooking Time - 20 - 30 Minutes
Drying Time - 3-4 Days

HOW TO MAKE KOOZH VADAGAM/VADAM

KOOZH VADAGAM/VADAM

INGREDIENTS :

Raw Rice - 1 Cup
Sago - 1/4 Cup
Green Chillies - 3-4 Nos.
Cumin Seeds - 1 Tspn
Salt - To Taste
Water - 2-3 Cups

METHOD :

• Clean, Wash & Soak Sago in ample of water overnight or at least for 8-10 hours.
• Alternatively can Soak the Sago in hot Water for 2-3 Hours.
• Clean, Wash & Soak Raw Rice in ample of water overnight or at least for 8-10 hours.
• When the ingredients are well soaked.
• Combine Raw Rice, Sago, Green Chillies and grind it into a fine batter, adding little water at a time.
• Can use the water used for soaking the ingredients.
• The Batter should be of pouring consistency.
• Add Salt to the batter and mix well.
• Pour in 2 Cups of Water to Batter and dilute the consistency.
• Heat a heavy-bottomed pan, preferably a Non-stick Pan.
• Pour in the Koozh Vadagam Batter and cook it on a low flame, stirring continuously.
• After a few minutes, the batter will thicken into a glossy texture and starts to leave the sides of the pan.
• If you feel the batter is thickening too quickly, can add some more hot water to the batter.
• Make sure there are no lumps.
• The batter should be cooked until it has turned into a glossy texture.
• The final batter should be thickened to a pliable dough-like consistency.
• Add the Cumin seeds and give a final stir.
• Allow the Koozh Vadagam Mix to cool down.
• Spread a plastic sheet, on top of that spread a clean cloth.  
• Alternatively can spread it out on big steel plates too.
• Pinch out small portions from the Koozh Vadagam mix.
• Evenly spread it out on the Cloth or on the Plate.
• Allow the Koozh Vadagam to dry in direct sunlight for 3-4 days.
• Once totally dried up, store the Koozh Vadagams in airtight containers.
• Perfectly dried Koozh Vadagams/Vadams can last up to a year or so.

NOTES :

• During peak summer these Koozh Vadagams get dried soon. Adjust the drying time according to the climate.
• For a twist in taste & flavour try adding Onions/Dry Red Chillies/Carom Seeds in Koozh Vadagams

HOW TO DEEP FRY KOOZH VADAGAM/VADAM

KOOZH VADAGAM/VADAM

INGREDIENTS :

Koozh Vadagam/Vadam - few
Oil - To Deep Fry

METHOD :

• Heat Oil in a Pan, allow the oil to smoke off.
• Reduce the flame to medium-high.
• Add a handful of Koozh Vadagams into the Oil and fry until it turns crispy and puffs up in size.
• Remove the deep-fried Koozh Vadagams from the oil with a slotted spoon.
• Line it up on Paper towels and transfer it into an airtight container.
• Serve this Koozh Vadagam/Vadam along with Rice & Curry or as a Snack.

 

RAW MANGO THOKKU - MANGAI THOKKU

• Kerala Kadu Manga Achar
• Avakkai Mango Pickle &
• Mangai Thokku

For more PICKLE Recipes, Click here...


Cuisine - Tamilnadu (Indian)
Recipe Type - Pickle
Spice Level  - High
Difficulty - Easy
Yields - 21/ 2-3Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 8-10 Minutes
Maturing Time - A day or Two

HOW TO MAKE RAW MANGO THOKKU - MANGAI THOKKU

INGREDIENTS :

For Raw Mango Thokku - Mangai Thokku :

To Dry Roast & Grind:

METHOD :

• Dry roast the Fenugreek Seeds on a very low flame until it splutters.
• Cool and powder it.
• Wash, Peel and grate the Raw Mangoes and keep it aside.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the grated Raw Mangoes and saute it on a low flame until it becomes soft & translucent.
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Jaggery to the above.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Raw Mango Thokku to cool down.
• Store it in clean & dry airtight bottles.

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Mango Thokku is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
• Store the Raw Mango Thokku in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the Raw Mango Thokku.  It can stay good even with less oil and preservatives. 
• If stored properly, Raw Mango Thokku can last for a year or so.

CURRY MASALA POWDER

     My introduction with this Curry Masala was through Aachi Masala.  Until then I have never used this spice powder.  Aachi's Curry Masala Powder, which was marketed as, which could be used in most of the Curries. Obviously, it is named Curry Masala.  There are even some variations as Mutton Masala Powder, Chicken Masala Powder etc., Though most these spice powders use slightly different spices as a combination of ingredients, they are almost similar in taste, aroma and flavour.
     If there is one spice powder I commonly use in my kitchen then it is this Curry Masala Powder.  My daughter extensively uses this in most of her recipes, even while scrambling an Egg(Mutta Chikki Porichathu).  A simple Masala Powder which has turned into a must-have in my pantry.
     It was during my initial days of blogging(and even before the idea even came up in my mind), while I was reading through quite a lot of authentic recipes and at one instance I came up with a story of Curry Powder and its authenticity. While writing for this particular recipe, I couldn't forget what I read about the so-called Curry Powder.
     Curry Powder as such has a historical mention that it is an absolute British invention, to re-incorporate the very Indian Curry in a British style.  If we say curry powder is a British invention then what's traditionally Indian is the one & only Garam Masala. I even came up with another Curry Powder called Madras Curry Powder, least to find a mention in any of the authentic Indian recipes.

     These words are from Madhur Jaffrey's vintage cookbook, “An Invitation to Indian Cooking” 
caught my attention,

... Don’t forget that Jaffrey wrote these words in the year 1973.

Courtesy - An Invitation to Indian Cooking by Madhur Jaffrey

     But I feel South Indian kitchen has always used this mixture of spice powder in the name of Curry Masala.  Whatsoever, if the spice mix can yield wonderfully flavoured dishes, I'm sure to add it into my pantry.  This particular spice powder has been blended and used to my convenience for the past 12 years. Curry Masala Powder is a simple combination of Spices with flavours accentuating from the Spices used in it.
     Choose the fresh and good quality of whole spices for Curry Masala Powder.  Perfectly mixed spices will yield the most flavourful Curry Masala Powder. And the major factor to get the flavours as new as it is every time you use it,  store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.


For more HOMEMADE SPICE POWDERS, Click here...


Cuisine -  Indian
Recipe Type - Spice Powder
Spice Level - Medium
Difficulty - Easy
Yields -3/4-1Cup(approx)
Author: SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE CURRY MASALA POWDER

CURRY MASALA POWDER

INGREDIENTS :

For Curry Masala Powder :

Dry Red Chillies - 25-30 Nos.
Coriander Seeds - 1/2 Cup
Fennel Seeds - 2 Tbspn
Cumin Seeds - 1 Tbpsn
Cinnamon - 5-6 Sticks
Cloves - 7 -8 Nos.

METHOD :

• Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
• Dry Roast Coriander Seeds on a very low flame until fragrant for about 5-7 minutes and keep it aside.
• Next, add Fennel Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
• Remove it from the pan and keep it aside.
• Next, add Cloves and Cinnamon into the pan and dry roast it on a low flame until the spices turn aromatic.
• Allow the dry roasted ingredients to cool down.
• Combine all the ingredients and grind it into a fine powder.
• Transfer the Curry Masala Powder into a clean and dry airtight container.

 

NOTES :

• Can sundry the Spices before preparing the Curry Masala Powder, but it is purely optional.
• Dry Roast the ingredients separately.
• Dry roast the spices on a very low flame.
• Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
• Cool the ingredients before grinding it.
• If stored properly stays good for about 2-3 months in room temperature.
• Store it in the freezer for longer shelf life.
• Curry Masala Powder can be used while making Mutton Curry, Chicken Curry, Puli Kuzhambu, Scrambled Egg, Prawn Masala, Minced Meat Masala, Kurma, etc.,

MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU

     This Mochai Kottai Puli Kuzhambu is one recipe I learnt from my husband. He had learnt it from his friends during his initials days in Malaysia - a Bachelor's Style Curry, quick & easy. This is a spicy & tangy curry cooked along with a wide range of vegetables along with Mochai - Lima Beans/Butter Beans. We do not get fresh Mochai here, so this curry is prepared with the dry ones.  I usually add English Gourd(Cheyote/Merakkai), Okra(Lady's Finger), Brinjal(Egg Plant), Yellow Pumpkin(Squash) etc., in this Mochai Kottai Puli Kuzhambu.
     Soaked Mochai/Lima Beans is cooked and then added into this Spicy Puli Kuzhambu.  Get easy with the choice of vegetables to be added into this Kara Kuzhambu.  I add most of the above vegetables into this Curry.  This curry has an overwhelming note of Tamarind & Red Chilli Powder which gives the name - Puli Kuzhambu/Kara Kuzhambu. Mochai Kottai Puli Kuzhambu is a perfect Curry to be served along with Steamed Rice. This curry goes well with Tiffin items like Ven Pongal, Rava Pongal & Rava Upma too.


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Cuisine - South India
Recipe Type - Curry
Spice Level  - Medium - High
Difficulty - Easy
Serves - 3-4
Author - SM


Soaking Time(Lima Beans/Mochai) - 8-10/Overnight
Preparation Time - 25 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU

INGREDIENTS :

To Soak & Cook Mochai/Lima Beans:

Dried Mochai/Lima Beans - 1/4 Cup
Water - 3/4 - 1 Cup

For Puli Kuzhambu/Kara Kuzhambu :

Onion - 1 No.
Garlic - 10-12 Cloves
Tomato - 1 No.
English Gourd - 1/2 the vegetable.
Okra - 4-5 No's.
Eggplant - 2 No's(Small Variety)
Yellow Pumpkin - 1 Ridge.
Turmeric Powder - 1/2 Teaspoon.
Red Chilli Powder - 1-11/2 Teaspoon.
Curry Masala Powder - 1 Teaspoon
Tamarind - 1 Lime Size(Tamarind Paste 1-11/2 Tspn)
Jaggery - a small Piece(Optional)
Coconut Milk - 1/2 Cup(Optional)
Salt - To Taste

 

For Tempering :

Gingelly Oil - 2 Tablespoons.
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Curry Leaves - 2 Sprigs

METHOD:

To Soak & Cook Mochai/Lima Beans:

• Wash & Soak Mochai/Lima Beans in ample of Water.
• Soak it for at least 8-10 Hours/overnight.
• Alternatively, can soak in hot water for 4-5 Hours.
• Once soaked, discard the water used for soaking.
• Pour about 1/2 - 3/4 Cup of Water and pressure-cook the Mochai/Lima Beans for 3 Whistles on a high flame.
• Lower the flame and cook for another 2-3 Whistles.
  
• Switch off the flame and allow the pressure to release.
• Keep the cooked Mochai/Lima Beans aside.
• Some Mochai/Lima Beans take longer/sooner to get cooked.  Adjust accordingly.
  

For Puli Kuzhambu/Kara Kuzhambu :

• Peel, wash and cut the English Gourd into two, remove the centre portion and cut it into 1" Cubes.
• Cut through the Ridge of the Yellow Pumpkin.  Peel the skin, discard the seeds from the centre and cut it into 1" Cubes.
• Trim the ends & cut Okra into 1" long pieces.
• Cut Eggplant/Brinjal into four and leave it in salted water until use.
• Soak Tamarind in warm water for few minutes and extract tamarind juice out of it.
• Heat Gingelly Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds and Curry Leaves in it.
• Add Garlic Cloves and fry until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Lower the flame and add Turmeric Powder, Red Chilli Powder and Curry Masala to the above and give a quick stir.
• Fry on a very low flame for a few minutes.
• Add chopped Tomatoes and cook until tomatoes turn soft and oil separates from the mix.
• Now add the Vegetables along with a sprinkle of Water.
• Cover and cook until vegetables turn soft and cooked.
• Once the Vegetables are cooked, add the cooked Mochai/Lima beans and mix well.
• Pour in the Tamarind extract and allow it to boil on a low flame.
• Boil the Puli Kuzhambu until the raw flavour goes.
• Add Jaggery and mix well.
• Pour in the Coconut Milk and boil it on a low flame stirring occasionally.
• Switch off the flame and serve Mochai Kottai Puli Kuzhambu with Rice.
• Mochai Kottai Puli Kuzhambu  can also be served along with tiffin items like Ven Pongal, Rava Pongal or Rava Upma.

For detailed Recipe on CURRY MASALA POWDER, Click here...

APPALAM & VADAGAM

     South Indian Lunch Menu is incomplete without Appalam.  So serve an Appalan in your Lunch Menu. Can also serve Vadagams in the menu.  Vadagams go hand in hand with Variety Rice Dishes.

APPALAM

VADAGAM

SIDE DISHES

     Side Dishes like Pachadi, Avial can also be served along with Variety Rice Dishes.

AVIAL

MANGAI PACHADI

     Though we do not celebrate the festival it is a common norm at our household to prepare these Variety Rice Dishes on Aadi Perukku along with a Payasam. The same goes on the day of Pongal too.  I prepare Sarkkari Pongal/Akkaravadisal & Ven Pongal along with Sambar/Mochai Kaara Kuzhambu on that day.  A habit easily adapted into our household, living in Tamil Nadu for more than half a decade.

INGREDIENTS:

For Aadi Paal:

Jaggery - 3/4 Cup
Water - 1/2 - 3/4 Cup
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Cardamom - 4–6 Pods.

For detailed Recipe on HOW TO MAKE COCONUT MILK, Click here...

 

To Garnish (Optional):

Ghee - 1 Tablespoon
Cashew Nuts - 10 - 12 No's.
Raisins - 10 - 12 No's.

METHOD:

• Add Jaggery into the Water, boil this on a high flame for few minutes.
• Lower the flame and boil for 5–6 minutes and strain for any impurities.
• Mix thin Coconut Milk along with the Jaggery Syrup and boil it on a low flame, stirring continuously.
• Powder the Cardamoms with a few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder to the above and mix well.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Cashew nuts and  Raisins.
• Add these to the Aadi Paal and mix well.
• Serve Aadi Paal hot or cold.

For more VIRUNDHU RECIPES, Click here...

 

AADI PAAL - AADI THENGAI PAAL PAYASAM

NOTES:

• Can add edible Camphor to this Aadi Paal.
• Some recipes call for adding ground Rice/Rice flour along with the Jaggery & Coconut Milk concoction.
• Adjust the sweetness to suit your preference.
• Adding fried Cashew nuts & Raisins are purely optional.
• Make sure the Aadi Paal is not watery, cook until it reaches the desired consistency.
• Once the Coconut Milk is added, it should be cooked on a low flame & stir the mixture continuously.

GARLIC PARUPPU RASAM

     Paruppu Rasam is a version most commonly prepared with Cooked Tuvar Dhal, Tomatoes and spices. But this version of Paruppu Rasam is prepared with Dhals & Spices roasted in Ghee with an extra note of flavours from ghee roasted Garlic. Ghee roasted Tuvar Dhal & Spices gives an extraordinary flavour and aroma to this Garlic Paruppu Rasam. 
      Ghee roasted ingredients are ground along with Tomatoes and then cooked along with Tamarind extract and seasonings.  This Garlic Paruppu Rasam is tempered in Ghee with Mustard seeds, Dry Red Chillies, Asafoetida powder and Curry Leaves and garnished with fresh Coriander Leaves to enhance the overall flavour and taste of this Rasam.  I usually add Jaggery to any dish which has Tamarind in it.  Both Jaggery and Tamarind goes hand in hand to give a balanced taste.
     Serve this richly flavoured Garlic Paruppu Rasam along with steaming hot Rice and a side dish of your choice.  The ingredients added into the Rasam also proves beneficial to get rid of Cold/Flu symptoms too.


Cuisine - South India
Recipe Type - Soup / Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 4
Author - SM


Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO COOK GARLIC PARUPPU RASAM

 

INGREDIENTS :

To Roast in Ghee & Grind :

For Paruppu Rasam :

Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Tempering :

Ghee - 1 Tspns
Mustard Seeds - 1/2 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1 Nos.

Curry Leaves - 2 Sprigs

For Garnishing :

Coriander Leaves - Few

METHOD : 

• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Meanwhile, heat Ghee in a Pan and roast the ingredients mentioned under "To Roast in Ghee & Grind".
• Fry the ingredients in Ghee in the order mentioned in the list.
• Fry it on a low flame until the Dhal turns slightly red and the spices turn aromatic.
• Slightly crush the Garlic Cloves and fry them along with the above ingredients.
• Allow the roasted ingredients to cool down.
• Add Chopped Tomatoes along with the ghee roasted ingredients and grind it into a smooth paste.
• Collect the ground paste into a pan, add the Tamarind extract to it along with Turmeric Powder & a dash of Salt.
• Add Jaggery to the above and mix well.
• Boil this for about 5-8 minutes on a medium-low flame or until the Rasam froths.
• Switch off the flame and leave the Garlic Paruppu Rasam aside.
• Meanwhile, heat Sesame Oil/Ghee in a pan, lower the flame, splutter Mustard seeds, Curry Leaves, and Dry Red Chillies.
• Add Asafoetida to the above and give a quick stir.
• Pour Garlic Paruppu Rasam to the tempering and mix well.
• Switch off the flame, garnish with Coriander Leaves and immediately cover the Rasam bowl.
• Serve Garlic Paruppu Rasam hot with Rice.

NOTES :

• Care should be taken while Ghee roasting the Dhal and Spices.
• Roast the ingredients on a low flame until aromatic.
• Tempering and roasting the ingredients for this Garlic Paruppu Rasam with Ghee gives a nice flavour, but it is truly optional.
• Alternatively can roast and temper in Sesame Oil/ any other vegetable oil of your choice.
• Adding Jaggery also is purely optional.
• Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Paruppu Rasam.

AMARANTH LEAVES

     When it comes to Greens it is commonly termed as Spinach. Spinach is rather a different green when seeking deep into what Amaranth Leaves are, I would like to call it - Asian Spinach.  Universally known as Amaranth Leaves, locally called as Bayam in Malaysia, Singapore & Indonesia. It is called as Thandu (Stalk) Keerai/Cheera(Green) in Tamil & Malayalam. And this is one ancient or first plant variety ever to be domesticated and grown for personal use. It has travelled a long way since civilizations to the present era.
      An easy to grow Green variety, which is available in shades of green, red, purple and with a combination of pink and green. We can get them at a very cheap cost in the market and the farmer's market is always loaded with bunches of fresh and luscious locally grown greens.  But growing these Greens in your backyard is another technique which can cater you with fresh leaves at your service, whenever needed.  It is more than enough that you buy the seeds once, they shoot up and grow into matured plants, flower up and give you a new batch of black coloured tiny seeds, which you can sow it again and again for fresh produce. both the leaves and seeds of Amaranth are edible. The seeds, like that of quinoa, are high in protein and taste similar to true grains grown from grass seeds.
     Amaranth Leaves are popular around the world for its rich and nutritious values.  The most common green consumed in Asian countries is rich in Proteins, Vitamins and minerals like Iron, Calcium & Phosphorus.  The Red Variety of this green is more flavourful & nutritious compared to the Green variety and exudes a blood-red juice when cooked.
     Slightly astringent when raw, the greens turn soft and mellow as they cook down. Amaranth greens need no embellishments, they taste great as such.  A note of seasonings adds extra flavour& taste to the dish. Along with the leaves, thinner stalks of the plant can also be eaten. Most similar in taste to spinach, amaranth greens have a deep flavour and a hearty yet tender texture that makes it ideal for use in stir-fries and sautés.

AMARANTH LEAVES ARE POWER HOUSES OF NUTRIENTS :

• These leaves are power-packed with essential phytonutrients and antioxidants. 
• It has no traces of fat and has no cholesterol.
• Amaranth Leaves are a rich source of Fiber.
• These Leaves are loaded with Iron & Potassium.
• It is rich in Vitamin C, A, B & K.
• Amaranth Leaves have Lysine, an essential amino acid that is needed for energy production and absorption of calcium.
• Amaranth leaves are rich in Calcium
• Amaranth leaves and grain are rich in Protein.

HEALTH BENEFITS OF AMARANTH LEAVES :

• The phytonutrients and antioxidants which help to reduce inflammation in the body and provide an extra boost of nutrition.
• Eating Fiber rich food helps us to reduce our weight
• Also, it prevents heart disease as it lowers the cholesterol in the blood. 
• Including Amaranth Leaves in our daily diet helps to reduce weight.& also helps reduce high blood pressure.
• Amaranth Leaves are loaded with Iron, which helps in producing red blood cells and is also needed for cellular metabolism.
• It also helps treat anaemia.
• Vitamin C in the Leaves helps us to fight against infections and also heals the wounds.
• It also helps reduce the effect of free radicals, thus preventing the growth of Cancer cells.
• They are full of flavonoid Polyphenolic antioxidants like Beta-carotene, Zeaxanthin, and Lutein. 
• Vitamin A in Amaranth Leaves benefits healthy skin and proper vision. 
• Vitamin A also offers protection against lung and mouth cancers. 
• Amaranth Leaves have the highest quantity of Vitamin K & Calcium which is needed for good bone health and also strengthens the bone mass. 
• It is beneficial for those who suffer from Alzheimer’s disease as it controls the neural damage done in the brain.
• Amaranth Leaves are loaded with Vitamins of the Group B - Folates, Riboflavin, Niacin, Thiamin, Vitamin B6.
• This help prevents birth defects in newborn babies.
• It is also needed for optimal mental and physical health.
• Amaranth leaves have Lysine, an essential amino acid that is needed for energy production and absorption of calcium. 
• Lysine also promotes hair growth and good skin. 
• Amaranth leaves are helpful in treating diarrhoea and haemorrhages. 
• Regular consumption of these leaves benefits digestion.

HOW TO BUY AMARANTH LEAVES?

• Look for relatively young bunches of the plant that don't display any budding flowers, flowering indicates that the plant is already too mature.  
• Look for bright coloured leaves without any signs of browning or wilting.

CULINARY USES OF AMARANTH LEAVES :

     Amaranth Leaves are widely used in Indian cooking.  In the north, it is locally known as CHAULAI or SAAG. In Tamil, it is called as Thandu Keerai/Siru Keerai/Mulai Keerai, and as Thandu Cheera/Mullan Cheers in Malayalam, Thotakura in Telugu & Dhantinasoppu in Kannada.

FEW RECIPES PREPARED WITH AMARANTH LEAVES

BAYAM GORENG

CHEERA THORAN

KADANJA KEERAI/MASHED SPINACH

KEERAI VADAI

• A quick stir fry called Chaulai Saag is prepared by cooking the leaves with Onions, garlic and spices.
• In Tamilnadu, the simple stir fry is prepared in the name of Keerai Poriyal and in Kerala, it is called as Cheera Thoran. What differs with recipes are the seasonings & the type of oil used for cooking the dish.
• We can find a wide range of stir-fries prepared with these leaves in South East Asian cuisines too.
• Bayam Goreng is one such dish popular in Malaysia, where these leaves are called 'Bayam'.
• Another popular dish called Dhal Saag, where the leaves are cooked with the lentils like Tuvar Dhal/Moong Dhal is prevalent in North India.
• The same dish has different names as Keerai Paruppu in Tamil, Cheerayum Paruppum in Malayalam & Thotakura Pappu in Telugu.
• A typical Tamilnadu(Kongu) styleKeerai Masiyal/ Kadanja Keerai/Mashed Greens can also be prepared with tender Amaranth Leaves.
• We can also prepare Chutneys and Thogayals with these leaves.
• Curries such as Keerai /Cheera Curry, colloquially called Keerai Molagoottal prepared with lentils and ground coconut can also be prepared with these greens.
• Mor Keerai a common curry prepared with Curd/Yogurt and Greens can also be cooked using these Amaranth Leaves.
• Keera Vadai a popular South Indian fritter can also be prepared by adding these greens along with Lentils and spices.
  Top your sandwiches with these leaves for a little crunch and flavour.
• Can add them in Soups too.

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DISCLAIMER:
      Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

RAW PAPAYA MEZHUKKUPURATTI - OMAKKA/KAPPALANGA MEZHUKKUPURATTI

 
     Raw Papaya Mezhukkupuratti - a simple Mezhukkupuratti/ Upperi, a classical Kerala Style stir-fry prepared with Raw Papaya colloquially called Pacha Pappanga, Omakka, Kappalanga etc., in Malayalam. This recipe is as usually cooked in Coconut Oil for an authentic feel. The literal meaning of the term 'Mezhukkupuratti' is 'smeared/coated with oil'. The look and finish of the dish prove its name. It has a fine glossy finish but the beauty is that it is cooked in very little oil, which is used just for tempering.  Some regions of Kerala call the dish as 'Upperi'.
     Raw Papaya when cooked in this style, gives a deceiving disguise making us believe it is Potato.  I have eaten Raw Papaya believing it to be Potato numerous times when I was a kid until my taste buds realized that something is obviously different.  But anyway, the taste stuck to my senses creating a liking for the dish gradually.  I like slightly sweet Raw Papayas in this dish. I usually use Papayas which are of just beginning to ripe stage, which gives a mild note of sweetness to this Raw Papaya Mezhukkupuratti.
     Mezhukkupuratti/Upperi is one kind of dish served among the long list of Sadhya (Banquet) item during Onam/Vishu and it is a common dish in Kerala Cuisine found in day to day cooking. This Raw Papaya Mezhukkupuratti goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry/Moru Kachiyathu. and Pappadam for a complete meal.
     Though we make this style of stir-fry with various vegetables, Raw Papaya has a special mention because of its extraordinary medicinal values.  And all the more the Papain in Raw Papaya helps to break down the tough Protein chains in meat, so it is widely used as a Meat Tenderizer.

HEALTH BENEFITS OF RAW PAPAYA :

• Papaya is rich in Vitamins C & A and a good source of fibre.
• High Vitamin C and Lycopene content found in Papaya can improve heart health and can also reduce the risk of heart disease.
• Fibre content acts as a perfect internal cleanser.
• It cleanses your digestive tract & colon and also helps to relieve constipation.
• Papaya is loaded with antioxidants.
• Antioxidants in Papaya may reduce cancer risk and can even slow down the progression of Cancer.
• Papayas are very high in Carotenoids that can reduce inflammation.
• Papayas are great for your skin too.        

For more recipes for SADHYA, click here...

Cuisine - Kerala (South India) 
Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 -20 Minutes
Cooking Time - 10-15 Minutes

HOW TO MAKE RAW PAPAYA MEZHUKKUPURATTI - OMAKKA/KAPPALANGA MEZHUKKUPURATTI

 

INGREDIENTS :

For Raw Papaya Mezhukkupuratti :

Raw Papaya - 2 Cups
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch

To Grind Coarsely :

Shallots - 7-8 Nos.
Garlic - 1-2 Cloves

For Tempering :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

You can find more recipes from GODS OWN COUNTRY - KERALA, click here...

 

METHOD :

• Peel, clean and wash the Raw Papaya.
• Cut it into halves and scoop out the tender seeds.
• Cut the Raw Papaya into thin slices or of any desired size.
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Stir in the Raw Papaya slices along with Turmeric Powder & Red Chilli Powder with a dash of Salt and a pinch of Sugar.
• Sprinkle some water and cook the vegetable until it turns soft.
• Cook briefly for about 5-7 minutes on a medium-low flame.
• Do not overcook the Raw Papaya.
• Serve Raw Papaya Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Raw Papaya Mezhukkupuratti as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.

NOTES :

• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Raw Papaya slices along with the sauteed ingredients on a low flame until the vegetable is cooked and each piece is well coated with the masala.
• This results in a glossy looking Raw Papaya Mezhukkupuratti.
• Alternatively, can pre-cook the vegetable and add it to the sauteed ingredients.