Sunday, September 27, 2015

Lemony Vazhaikai Porial - Raw Banana In Lemony Seasoning

The versatile Vazhaikai / Raw Banana can be cooked into various mouth watering dishes, especially the Porial varieties. Vazhaikai Porial seasoned with lime is a delicious variation which is very easy to prepare. Though I prepare this Porial often I realized that I had not posted the recipe yet. Here is the recipe for the Lemony Vazhaikai Porial.

Raw bananas - 3
Sesame oil - 1 tbsp
Mustard seeds - 1/4 tsp
Split Black gram dal - 1/2 tsp
Split Bengal gram dal - 1/2 tsp
Asafoetida - 1 pinch
Broken red chillies - 2
Curry leaves - a few
Turmeric powder - 1/4 tsp
Salt - 3/4 tsp
Lime - 1
1. Chop and discard both the ends of the Vazhaikais and cut each one across into two or three pieces.
2. Cover with water and cook till the pieces are done. (Insert the tip of a knife into the white portion to check if it is cooked. The banana should not become mushy.)

3. Drain the cooked banana pieces and peel the skin.
4. Allow the peeled banana to cool down so that it is completely dry before grating.
5. Gently grate the cooled banana pieces (in one direction only) using a grater to retain the shape similar to that of long grain rice.

6.Heat oil in a kadai and add mustard seeds.
7.When the mustard seeds splutter add the dals, and fry till they are golden in colour.
8.Add the broken red chillies followed by asafoetida, turmeric powder and curry leaves.
9. Add salt, squeeze in the juice of lime and switch off flame.
10. Mix in the grated bananas gently into the seasoning and garnish with coriander leaves.

A delicious LEMONY VAZHAIKAI PORIAL is ready to be served.

Monday, September 21, 2015



It is heartening to see how the girls living in far away countries miss their favourite dishes they enjoyed back at home. The flavours of the tasty podis/spice powders enhanced by their mother's or grandmother's loving touch was something to die for! They are ever eager to share home made goodies brought by their visiting parents, among themselves. Dibs received one such precious Podi called Ounty Powder from one of her close friends. I started my 'recipe probe' regarding the powder with the strange name called Ounty! The Oun in the word  is pronounced similar to OM as in Aum.I obtained the recipe and learnt that it is a Kuzhambu Podi known as Ounty Bhurko in Sourashtra language.  It is usually prepared in bulk and stored in air tight containers.It can stay fresh for months without any loss of flavour.
I tried out the recipe of Ounty ( Kuzhambu) Bhurko (Powder), and it turned out to be a super  flavoursome kuzhambu powder. I used the powder to make Tomato Ounty / Tomato Kuzhambu which all of us enjoyed with our dosas.

Here is how I prepared the Sourashtrian Ounty Bhurko, and the Tomato Ounty using the flavoursome Ounty Bhurko.


Coriander seeds - 1 cup
Red chillies -  5
Rice - 1/4 cup
Split Black gram dal - 1/4 cup
Fenugreek seeds - 1 tbsp
Turmeric powder - 1 tbsp ( Turmeric sticks are used in bulk preparation)
1. Dry roast all the ingredients together (except the turmeric powder) on medium flame till they become crisp and emanate a very pleasant flavour.
2. Cool the roasted ingredients and then grind them together into a smooth powder.
3. Add turmeric powder and blend once more.
Allow the powder to cool down before storing in a clean air tight jar.

Onion - 1
Ripe and red tomatoes - 2 big
Green chilly - 1
Sesame oil - 1 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - a few
Salt - 1 tsp
1. Chop onion and green chilly finely.
2. Wash and chop the tomatoes into small cubes. 
3. Heat oil in a kadai and add mustard seeds.
4. When the mustard seeds splutter add the curry leaves, chopped green chilly and onion.
5. Saute till the onion becomes translucent.
6. Add the tomatoes.
7. Stir in salt and cover and cook till the tomato becomes slushy.
8. Remove lid and keep cooking till the oil comes out.
9. Mix the OUNTY BHURKO in half a glass of water and pour it into the kadai.
10. Stir well and cook till the OUNTY/KUZHAMBU thickens. Add more water and cook if the gravy is too thick.

Garnish with coriander leaves and enjoy the flavoursome Sourashtrian TOMATO OUNTY with Idlies or Dosas.