Vendhaya Keerai is a healthy greens and we can make many different dishes using this keerai. I have tried Thuvaran with vendhaya keerai. Try this and let me know your comments!
Ingredients:
| Vendhaya Keerai(Fenugeek Leaves) | 1 bunch |
| Red Chilli | 1 |
| Moong Dal | 3 tablespoon |
| Turmeric | 1 teaspoon |
| Salt | To Taste |
| Sugar | 1/2 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Urdal | 1 teaspoon |
| Oil | 1 teaspoon |
Method:
- Remove the leaves from vendhaya keerai and finely chop the keerai and clean the leaves and keep it aside
- Take the moong dal in a pan and add water and cook it. The dal should be cooked and at the same time it should not be smashed. The cooked dal should not stick with each other
- Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add urdhal and fry till it turns golden brown color and add broken red chillies and fry for a while
- To this add the cleaned keerai and allow the keerai to cook. Dont add any water.
- To this add salt, sugar and turmeric powder and allow the spinach to cook completely
- Finally add the cooked dal and mix well
- The yummy Vendhaya keerai thuvaran is ready to serve.
A pickle made using Vadu Mangai or Mavadu (tiny baby tender mango) is very popular in tamil nadu. Unlike other pickle Mavadu pickle is little watery. The mavadu water is the mixture of salt, spice and the tender mango extract (over a period of time) gives an awesome taste and flavour. I can eat only curd rice for a day if i have Mavadu
This is a seasonal product. You will get Mavadu only in March-April. The preparation of this pickle is very simple and quick.
Ingredients:
Vadumangaai 1 pakka (8 cups - Refer the picture
for exact measurement for a cupSalt 1/2 cup (powdered salt) Chilli Powder 50 grams Turmeric powder 1 teaspoon Gingelly Oil 2 tablespoon Mustard seeds 1/2 handfull
- Method:
- Clean the vadumangaai and keep it aside in a vessel. I would recommend to clean the vadumangaai with a cloth. If you clean it using the water, then make sure that it is completely dry before you start the further processing. If its wet then it well get rotten soon.
- To this add turmeric powder, oil and salt and shake the mangoes well for the mixture to mix with the vadumangaai and keep it for a day
- Grind mustard seeds to powder and mix it with the red chilli powder and add these to the vadumangaai.
- Shake the mangoes (or using the laddle) well for the mixture to mix with the vadumangaai
- Keep the mixture for 5-6 days and pickle itself produce water. We should not add any water. Twice a day (morning & evening) stir the vadumangai for the uniform spread of the mixture. Once you see the water (usually after 4-5 days) you can stop the stirring.
- Now the delicious vadumangaai is ready to serve
Gokulashtami (Sri Krishna Jayanthi) celebrates with great pomp and show, the birth of Lord Krishna who was born more than 5000 years ago in the 28th year of Dwapur Yug. It is one of the most celebrated festivals for Hindus not only in India but also, all over the world. Janmashtami is about the joy, people all over the world feel for their beloved Lord Krishna. Gokulashtami (Sri Krishna Jayanthi) falls on 8th day after Avani Avittam function. Normally on this auspicious occassion people will fast from the morning and during the sunset, they will do pooja for Lord Krishna by offering lots of sweets and neivedhyams. Butter is favourite for Lord krishna and hence people will offer milk, curd, buter, Aval, fruits and some more sweets to God on this special day. During Krishna's childhood, he is fond of butter and he will steal the butter from pots which will spill out in the floor and when he walks, it forms a nice palm prints. So keeping this in mind, the devotees will draw small footprints from the entrance of house to the pooja room. 
On the evening during the sunset, devotees will do pooja for Lord Krishna and offer the Lord with butter,fruits,vella seedai, Cocunut Seedai , Uppu Seedai, Appam, Thattai,Aval and some more delicious foods.
Gokulashtami (Sri Krishna Jayanthi) Recipes:
Gokulashtami (Sri Krishna Jayanthi) Recipes:
There are many north indian recipes available using Methi. I found Methi in the vegetable shop today. The tender & greenish Methi attracted me and I brought a bunch of it. Then i started thinking what to make using this leaves and finally decided to make a Sambar. It came out very well. I used the conventional way of making the sambar. I preferred this way as i feel the aroma and the taste are very good instead of using the sambar powder.
Ingredients:
| Tamarind | 1 lemon size |
| Methi Leaves | 1 Cup |
| Baby Onions | 1 Cup |
| Salt | To Taste |
| Turmeric | a pinch |
| Coriander Leaves | few |
| Hing | a Pinch |
| Thur dal | 1/2 Cup |
For Grinding:
For Seasoning:
Method:
| Red chillies | 8 |
| Coriander Seeds | 3 teaspoon |
| Channa dal | 3 teaspoon |
| Oil | 2 teaspoon |
For Seasoning:
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | few |
| Oil | 1 teaspoon |
Method:
- Pressure cook Thur dal and smash it once cooked and keep it aside.
- Soak tamarind in water for 5 minutes and extract the juice.
- Heat oil in the pan, add red chillies, coriander seeds and channa dal and fry till the dal turns golden brown clolor.
- Grind the above fried ingredients in a mixer to a fine paste
- Heat the oil in the pan, and when the oil is hot add the mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for a second.
- Add the baby onions and fry for 2 minutes.
- When the onions are fried, add methi leaves and mix well. Add some water and allow the methi and onion to cook completely. (Approximately 10 minutes in low to medium flame)
- Once its cooked, add the tamarind extract and salt and let the mixture boils till the raw smell of the tamarind goes off.
- Add the ground paste and stir well and allow the mixture to boil.
- Now add smashed dal and stir well.
- Garnish with coriander leaves. Add a table spoon of Ghee (optional).
- Now the Methi sambar is ready to serve with white rice.
