Tag Archives: healthy food recipes

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly Rava was very different to me, as I have seen most of them making idly with Idli rava. It was the very first time, sometime ago 11 years, I came to know about Idly rava when I was there in Hyderabad through one of my friend. One day when we were chatting over a tea, she told me that she prepares different batter for Idly and Dosa, at the moment I heard I was shocked and later she told that they prepare idly using idli rava and dosa as the same as we prepare, whereas we prepare a same batter for both Idly and Dosa using Idly rice and urad dal / whole white lentils.

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

CLICK HERE for Instant Rava Idly Recipe and CLICK HERE for regular Idly / Dosa Batter.

The very next day, she prepared me the idli using idly rava and peanut chutney which perfectly matches it. I and my hubby like it, asked the recipe, prepared by myself, as the process was very easy, takes less time, just you need to soak and grind the white lentils or urad dal or ulundam paruppu and mix it with the Idly rava and ferment it overnight and next day you can have soft and yummy Idlies. Let me share the recipe…

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

Ingredients:

  • Idly Rava – 3 cups
  • Whole White lentil / Urad dal / Ulundam paruppu – 1 cup
  • Salt – 1 ¼ tsp

Preparation:

  • Soak whole white lentils in water for 4 hrs and grind it to a fine paste by adding little water.
  • Soak Idly rava in water for 20 mins and drain the water completely.
  • Now pour the ground lentil batter to the idly rava, mix it well.
  • Cover and keep it aside for overnight or until it gets fermented well.
  • After fermentation, add salt and mix it well.
  • Heat an idly steamer, pour the idly batter to the moulds, and steam for 20 mins or until the spoon inserted in the center of the idly comes out clean.

Serve hot with Peanut Chutney. Also goes out well with Sambar and Chutney.

 

Bittergourd Garlic Curry / Pagarkai Poondu Kulambu

Bittergourd Garlic Curry / Pagarkai Poondu Kulambu

Recently I have been to diabetics’ awareness program conducted by Diabetic Food Trail at Anjappar Restaurant. The Chief Chef of Anjappar – Mr. Thamzhi Arasan came all along from Chennai and demonstrated us this Garlic Bittergourd Curry, as it one among the most healthiest and perfect curry for diabetes. Also I have shared one more version of Pagarkai Kulambu / Tangy Bittergourd Curry. Let me share the recipe…

CLICK HERE for more Vegetarian recipes (curry, biryani, variety rice, fry, gravy)

Taking this to Fiesta Friday #149 hosted by Angie@thenovicegarderner.

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Pagarkai Poondu Kulambu / Bittergourd Garlic Curry

Ingredients:

  • Bitter gourd – 1 no
  • Garlic – 10 cloves
  • Tamarind – a lemon size
  • Onion – 1 no (medium size)
  • Tomato – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Fenugreek  seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Fennel seeds powder – 1 tsp
  • Sesame oil / Gingelly oil – 2 tbsp
  • Salt to taste

Preparation:

  • Soak tamarind in warm water for few mins and prepare tamarind extract.
  • Peel and finely chop the onion and tomato. Peel the garlic cloves and keep it aside.
  • Scrap the skin of the bitter gourd, deseed and chop them to small pieces.
  • Heat oil in a kadai, add mustard seeds, cumin seeds, and fenugreek seeds and curry leaves, wait until they crackle.
  • Add the onions and garlic cloves; cook until they turn golden brown.
  • Add the tomatoes and cook until they turn mushy.
  • Add the finely chopped bitter gourd pieces followed by turmeric powder, chilli powder, coriander powder, fennel seeds powder, cumin powder and salt.
  • Cook until the raw smell goes off.
  • Pour the tamarind extract with a cup of water, cover and bring it to boil.
  • Remove the lid, once the bitter gourd is cooked.
  •  Cook in medium flame until the curry thickens and oil floats on the top.

Serve hot with steamed rice, also goes out well with dosa. Perfectly matches with Ragi / Finger Millet Dosa and Kambu / Pearl Millet Dosa (stay tuned for the recipe).