Simple Thali and Bindi Aloo Mezhukvaratti



Plain Rice
Pudina Chutney
Lauki Dal
Cabbage Mezhukvarrati
Bindi Aloo Mezhukvarrati
Drumstick Aloo Curry

Bindi Aloo Mezhukvarrati

Bindi(Okra ) - 250 gms
Potato - 1
Green Chili - 2
Curry Leaves - 5-6
Salt to taste
Tumeric - 1/4 tsp
Chilli Pw - 1/2 tsp
Oil   - 1 tbsp
  1. Peel onion and potato and wash along with  bindi and dry it.
  2. Chop bindi into small 1/2 inch rounds.
  3. Chop potato and onion into small pieces
  4. Slit the chili into half .
  5. Heat oil in a wide  frying pan(10'' or big ).
  6. Add chili , curry leaves and turmeric into oil.
  7. Add potato and cook till it is half done.
  8. Add bindi and cook  till bindi crisps up .
  9. Add chili powder and mix well and cook for few more minutes.

It should take 20-25 min for okra to fry properly, but you decide when to stop cooking based on how crispy you want the okra to be.

Sending it to Thali Mela at cooking4allseasons

Rice Rava And Pidi Kozhikottai/ Rice grits dumpling

For this months blog hop i cooked from . It is owned by Vardhini When i saw so many wonderful traditional indian recipes there i knew what i wanted to try . I decided to prepare the  Pidi Kozhikottai.

Rice Rava
Raw Rice / Paccha Ari - 1/2 cup
Toor Dal - 1 tbsp
Cumin seeds  - 1/8 tsp
Whole Red Chili - 1

  1. Soak dal and rice separately for twenty to thirty minutes.
  2. Drain and keep aside for another 30 minutes.
  3. Take dal and cumin in a food processor or mixer.
  4. Pulse for a two  times.
  5. Add rice and red chilli and pulse again for two to three times.
  6. The texture of the mixture should be coarse like rava or grits

Pidi Kozhikottai
Ghee - 1 tsp
Pure Hing/Asafetida - a pinch
Mustard Seeds - 1/4 tsp
Urad Dal - 1/2 tsp
Chana Dal - 1/2 tsp
Curry Leaves - a few
Fresh Coconut - 1 tbsp ,grated
Rice Rava - 3/4 cup
Water - 11/2 cups
  1. Heat a deep and add ghee and then hing
  2. To it add the chana dal and mustard.
  3. When mustard starts poping add the urad dal.
  4. When urad dal turns golden add coconut and water.
  5. When it starts boiling add the rice rava slowly and mix well.
  6. Reduce heat to the lowest level and cover and cook.
  7. When all the water is absorbed switch of the flame.
  8. When mixture is cool to handle make small kozhikottai.
  9. Steam the them for 15 minutes.
  10. Serve with chutney or chutney podi of choice. 
Shaping the Kozhikottai
Take a small portion of dough.
Roll it like a ball and give it a ablong shape by slightly pressing between fingers and palm.

Sending this to "Blog-Hop-Wednesdays" at tickling palates.

Amaranth leaves and Potato stir fried

Amaranth leaves are easily available here in Indian stores and in farmers market in summer . One of the Kerala special recipe with this vegetable is cheera thoran . The recipe here is aloo and amaranth leaves and goes well with rice or roti.

Amaranth Leaves - 4 cups , washed well and chopped
Potato                -  1 cup  , cut in one inch cubes
Onion                 - 1/4 cup , chopped
Urad Dal             - 1 tsp
Whole red chili     - 2 -3
Cumin Seeds       - 1/4 tsp
Turmeric Powder  - 1/8 tsp
Salt to taste
Oil - 1 tbsp

  1. Make a coarse powder of  cumin and red chilli.
  2. Heat oil and add the urad dal.
  3. When it turns golden add the potato and onion.
  4. Mix well and cook till onion turns golden around edges.
  5. Add the turmeric, cumin and chilli powder and mix well.
  6. Add the amaranth leaves and mix well.
  7. Cover and cook on medium flame till the water is evaporated.
  8. Add salt and mix well and you are ready to serve