Peanut Sundal

Peanut or groundnut is part of the bean family. A 100gm of peanut gives 567 calories, but its glycemic Index is very low. Hence, it is highly recommended for diabetics. Peanuts also give quick energy boost because of the nutrient content in them.
In south India, sundal (snack) made of boiled peanut is an offering to the gods during navarathri.


Ingredients:
Raw peanuts -100gms
Grated coconut - 1/4 cup
Mustard seeds -1tsp
Chilli flakes -1tsp
Curry leaves -few
Salt and oil - as required

Method:
Soak the peanuts in water for about 7 hours.
Cook it along with the water in a pressure cooker, till it turns soft. Remove from the cooker and drain the water. Keep it aside.
In a frying pan, temper mustard seeds and curry leaves in little oil. Then add the boiled peanuts, salt and chilli flakes. Saute for few seconds. Garnish with grated coconut.

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Happy reading and happy cooking.

Pineapple curry

When we need to try some mango delicacies during the non-mango season, then, pineapple comes handy. Of course the flavour will be that of pineapple. Pineapple can be used in the place of mango in all the recipes that use mango as the main ingredient. This curry is one that is similar to mango curry except that we use tamarind here instead of curd. 

Ingredients:
Ripe pineapple – 1 (250gms)
Grated coconut -1cup
Tamarind paste – 1tsp
Red chillies - 5
Fenugreek seeds - 1/4tsp
Turmeric powder - 1/2tsp
Brown sugar – 2tsps
Mustard seeds - 1tsp
Curry leaves - few
Salt and oil- as required

Method:
Fry the fenugreek seeds and red chillies in little oil. Grind it along with grated coconut to a smooth paste. Keep it aside. Skin and cut the pineapple into cubes. Cook it in one cup of water along with tamarind paste, salt and turmeric powder. When the pineapples are cooked, add the ground paste, brown sugar, curry leaves and more water. Check the consistency. Simmer for few seconds. Garnish with mustard seeds tempered in oil.

Eggplant poriyal

Eggplants are of many types. My favourite is the bottle eggplant which lends itself nicely for stir frying.  This poriyal or stir fried vegetable is mildly spiced with dosa podi, curry leaves and grated coconut. It is a good accompaniment for sambhar and rasam rice.
 
Ingredients:
Bottle eggplant - 1 (250gm)
Turmeric powder - 1tsp
Dosa podi - 2tsps
Grated coconut - 4tsps
Mustard seeds -1tsp
Curry leaves -few
Salt and oil - as required

Method:
Cube the eggplant and place it in water. In a frying pan temper mustard seeds and black gram in little oil. Add the eggplant, turmeric powder, salt and one cup of water. Close and cook for five minutes till it is done. Open and stir in the grated coconut, curry leaves and dosa podi, Add little oil if necessary. Stir fry for few seconds till the water dries up.


Note: For dosa podi refer podi dosa recipe.

Happy Onam

                               Onam 2014 falls on September 7. On this occasion,  I wish all the readers a very happy and properous onam.Onam is  the only festival in Kerala which is celebrated by all irrespective of  any caste, creed or religion. The key to this ‘harvest festival’ of the state is the preparation of Onam Sadhya (grand vegetarian lunch served on a banana leaf). It also reminds us of the vamana avatar of lord Vishnu and the visit of  king Mahabali from patala (underworld).  Interestingly, the birthday of Sri Padmanaban (the presiding deity of Thiruvananthapuram temple ) also falls on this day -  (TheThiruonam day of Chingam)