Sweet corn soup

Actually I am not a soup enthusiast and I like to take hot vegetable soup only in the rainy evenings or winter nights. Nevertheless I like the idea of serving simple yet wholesome soup & salad for dinner as it makes us feel absolutely satiated. Sweet corn soup with sprouted moong salad is one such hearty meal that can be prepared with little efforts.

Cassava root Poriyal

Cassava (yucca/ manioc) plants are widely grown in India as their roots are used for culinary purposes & leaves for their medicinal properties. These gluten-free tubers are known as maravalli kizhangu in northern districts of Tamilnadu & yezhilai kizhangu (meaning seven leaves) in southern districts.Since they are available in plenty during Nov-Dec, I have been making cassava poriyal often for lunch and also serve as an evening snack.

Sodhi with Inji Pachadi

Sodhi is an exotic Sri Lankan curry prepared with lentils and vegetables stewed in coconut milk. Although sodhi is not a spicy curry, it has grown popular among the people living in & around Tirunelveli who usually enjoy spicy curries. Meals with sodhi served at the wedding feasts in our family is a lavish spread of creamy sodhi, pungent ginger chutney, spicy potato fries, crunchy appalam, scrumptious coconut milk dessert (payasam), sweet boondhi and fresh curd  as below. Wedding in our family is usually hosted by bride’s family. However bride’s family is treated with a sumptuous meal (maruveetu sappadu) with sodhi the day after marriage, and it is a unique custom prevalent here to signify the confluence of both the families.

Kofta Curry

Kofta is a soft potato dumpling soaked in mildly spiced delectable curry, and it is greatly enjoyed by children and others who are not accustomed to the heat of red chilli. In this recipe ginger is used to make the gravy spicy and red chilli powder is added mainly for the color & flavor, however red chilli powder may be added little more according to our palate.

Vegetable Fritters

Bajji are delicious south Indian vegetable fritters prepared by deep frying vegetable slices after coating them in chickpea (Bengal gram) flour batter. People with sensitive stomach used to avoid taking these fritters as gram flour causes flatulence & indigestion. So here is the recipe to make easily digestible gut-friendly bajji.

Porivilangai

Porivilangai is a traditional sweet made of pan-roasted rice & palm jaggery. Our grandmother usually prepared these laddus for Deepavali and my aunts used to keep them for us till our visit during summer. In those days these flavorful porivilangai were made into hard-to-bite orange sized balls but now I have made small soft laddus that can be stored only for few days.

Neikadalai

Neikadalai is one of my favorite childhood snacks that I relished along with wheat halwa. It brings me back fond memories associated with this delicious savory as our family get-togethers were incomplete without spicy crunchy flavorful neikadalai and soft gelatinous wheat halwa. I still cherish all those happy moments with my father when he brought me neikadalai and Tirunelveli halwa.

Blackgram Rice with Sesame Chutney

Ulundham Paruppu Sadham (Black gram rice) is a unique rice prepared by people in Tirunelveli, a southern town of Tamilnadu. Sesame chutney is similar to Mediterranean Tahini sauce and is an essential side served with black gram rice. We usually serve this nutritious meal to young girls during their cycle every month. Although we prepare this meal specially for young girls & pregnant women, it can be served to kids, men & old people alike.

Pigeon Peas and Rice

Thuvaram paruppu sadham (rice with split pigeon peas) is a traditional flavorful one-pot meal popular in Tirunelveli. I usually prepare our favorite thuvaram paruppu sadam for lunch on a lazy weekend as it does not require much of a planning. Besides I can serve this rice simply as a meal along with appalam or papadam (sun-dried lentil discs) and vengaya vadagam (sun-dried lentil and shallot balls). It is so delightful when we pour coconut oil lavishly over the rice and relish with crunchy appalam & flavorful vadagam.

Millet Pongal

Millet pongal is a healthy hearty dish that can be served for breakfast. Since millets have low GI, millet pongal is slowly digested & absorbed and hence the slower rise of blood sugar levels. Millet pongal may be simply served with spicy coconut chutney unlike pongal made of rice, so we can prepare this breakfast in a jiffy. Besides we can also serve this pongal with sambar, or vegetable gothsu.

Millet Kichadi

Millet Kichadi is one of our favorites that I usually prepare for breakfast. I serve this nutritious kichadi particularly when my son preparing for his exams as it helps to keep him fresh & focused during his exam even though he had not slept well the previous night. Since all the ingredients in this kichadi are rich in micro-nutrients, it turns out to be a complete meal. Hence millet kichadi is the perfect breakfast for active children & busy professionals to keep them energetic all through the day.