Indori - Maharashtrian Poha

 

Ingredients:

* Thick Poha - 1 cup

* Chopped Onion - 1/4 cup

* Chopped green chilli - 1 tblspn or more             depends on your spiciness

* Turmeric powder - 1/4 tspn 

* Salt - to taste 

For seasoning:

* Oil - 2 tspn or more if you want

* Mustard - 1/4 tspn

* Jeera - 1/2 tspn

* Fennel seeds - 1/4 tspn ( for Indore poha recipe)

* Channa dal - 1/2 tspn

* Urad dal - 1/2 tspn

* Dry red chilli - 1no 

* Asafoetida powder - 2 pinches

* Chopped ginger - 1/2 tspn

* Curry leaves - few nos

For garnishing:

* Fried peanuts - 2 tblspn

* Omapodi or Sev - as required

* Chopped coriander leaves - as required

* Chopped onion - as required

* Grated coconut - as required

* Lemon juice - few drops as required 

Method:

* Wash the poha 2 to 3 times and soak in water for 3 to 5 mins then drain completely and keep aside.

* Heat oil in a kadai, add mustard after it pops out add jeera, fennel seeds followed by channa dal, urad dal and curry leaves

* Saute it for few minutes until the dal turns golden brown. Now add asafoetida powder,chopped green chillies,ginger and onion 

* Saute the mixture until the onion turns pale pink, then add turmeric powder,after a minute add drained poha ,salt and mix well

* Switch off the stove after few minutes and serve the tasty poha after garnishing with fried peanuts, Sev, onion, grated coconut and coriander leaves.

Thoothuvalai Keerai Thuvaiyal Method II

Ingredients:

• Thoothuvalai Keerai - 1 cup ( tightly packed )
• Onion - 1 no ( medium size )
• Garlic flakes - 6 nos ( small one )
• Tamarind - Marble size
• Channa dal - 1/2 tspn
• Urad dal - 1 tspn
• Mustard seeds - 1/4 tspn
• Coriander leaves chopped - 1 tspn
• Curry leaves - few nos
• Grated coconut - 2 tblspn
• Oil - 2 tspn
• Salt - to taste

Method:

• Clean and take out the stem from the thoothuvalai keerai ( care should be taken since it contains lots of thorns )
• Heat oil in a pan, add mustard after it pops out add urad dal, urad dal, after dal turns golden brown add chilli, onion, garlic, curry leaves and corainder leaves after few seconds add thoothuvalai keerai and saute till it shrinks and cooks well
• Then switch off the stove and after it cools down grind it in mixie along with salt
• Serve this tasty and healthy thogayal along with plain rice and gingelly oil.

Thoothuvalai Keerai (Solanum trilobatum leaves) Thuvaiyal Method I

Benefits of Thoothuvalai keerai:

Thuthuvalai scientic name is Solanum trilobatum. The chemical substance present is Solasonine. The medicinal properties of Thuthuvalai are:

• Good for Asthma, Cold, Cough and Flu.
• Prevent throat infections.
• Increases blood level in our body.
• We can take daily intake as Thuthuvalai Candy

Ingredients:

• Thoothuvalai keerai - 1 cup (tightly packed)
• Tamarind - small size
• Urad dal - 1 tblspn
• Dry red chilli - 2 nos ( big one)
• Asafoetida powder - 2 pinch
• Oil - 1 tspn
• Salt - to taste

Method:

• Wash thoroughly and take out the leaves from the stem ( care should be taken since this leaves contains lots of thorns )
• Heat oil in a kadai add urad dal after it turns golden brown take it out and put red chilli 
• After it turns colour take it out and add tamarind saute for a minute and then take it out then add keerai
• Saute till it shrinks and raw smell goes

• Then in a mixie grind the all the sauted ingredients along with salt and asafoetida powder in to nice paste ( if want springle some water while grinding)
• Serve this healthy and tasty thoothuvalai keerai thogayal with plain rice along with gingelly oil

Coriander Thuvaiyal

Ingredients:

• Coriander leaves - a bunch
• Tamarind - marble size
• Whole urad dal - 1 tblspn
• Dry red chilli - 2 to 3 nos
• Oil - 1/2 tspn
• Salt - to taste

Method:

• Cut the root and wash the coriander leaves for 2 to 3 times , then chop it
• Heat oil in a kadai, add urad dal, tamarind and dry red chilli and saute till the dal turns golden brown
• In a mixie add chopped coriander, sauted ingredients and grind it without adding water
• Then add salt and transfer it to a bowl 
• Serve this tasty coriander thogayal along with plain rice or as side dish for dosai, idli 

Ginger Chutney

Ingredients:

• Ginger chopped - 2 tblspn
• Urad dal - 2 tblspn
• Dry red chilli - 4 nos
• Tamarind - small goose berry size
• Jaggery -  marble size
• Salt - to taste
• Oil - 2 tblpsn

Method:

• Peel the skin and wash thoroughly the ginger and chop it

• Heat oil in a kadai, add red chilli saute for few seconds then add urad dal
• After dal turns golden brown add chopped ginger and saute it
• After 2 mins add tamarind and keep in low flame for 2 to 3 mins 

• Then switch off the stove and cool it
• Then grind the roasted ingredients along with salt, jaggery and the oil used for roasting 
• Add little water while grinding
• Serve the tasty ginger chutney as side dish for dosai, idlli, adai, upma ...

Tomato and Onion Chutney

Ingredients:

• Onion - 3 nos
• Tomato - 2 nos
• Urad dal - 1 tspn
• Dry red chilli - 2 to 3 
• Salt - to taste
• Oil - 1 to 11/2 tspn

Method:

• Take onion and tomato of equal size and chop it in to four halves ( you can also take onion and tomato equal nos)
• Heat 1 tspn of oil in a kadai add urad dal saute it till it turns golden brown and keep it aside
• Then fry red chilli for few seconds and keep it aside
• Now saute onion and tomato till it cooks well (onion turns pinkish and tomato becomes smash)
• Cool all the ingredients and then grind it in mixie along with salt
• There is no need to add water since tomato moisture is enough if need add little water
• Serve the tomato and onion chutney with dosa and idli.

Roasted gram Chutney 2

Ingredients:
Roasted gram - 31/2 tblspn
Ginger chopped - 1/2 tblspn
Green chilli - 3 to 4 ( depends on spiceness)
Salt - to taste
For seasonings:
Oil - 1 tspn
Mustard - 1/2 tspn
Curry leaves - few no
Asafoetida powder - a pinch
Method:
Grind all the ingredients in mixie with water
Transfer the chutney to a bowl and add water according to your need
Heat oil in a kadai, add mustard when it pops out add asafoetida powder, curry leaves and pour this to the chutney
Serve tasty roasted gram chutney with dosa and idli.

Pottu Kadalai Chutney (roasted gram)

Ingredients:

• Roasted gram or Pottu Kadalai - 3 tblspn
• Dry red chilli - 2 to 3 (depends on spiceness)
• Garlic pods - 2 nos (if large) 3 nos ( if small)
• Salt - to taste

For Seasonings:

• Oil - 11/2 tspn
• Mustard - 1/2 tspn
• Curry leaves - few nos
• Asafoetida powder - a pinch

Method:

• Grind all the ingredients in mixie along with wate
• Transfer it to a bowl and add water according to your need
• Heat oil in a kadai, add mustard when it pops out add curry leaves, asafoetida powder and pour on to the chutney
• Serve this easy roasted gram chutney with dosa, idli, upma etc

Tasty Coconut Chutney

Ingredients:

• Grated coconut - 1 cup
• Fried Bengal gram dal or pottu kadalai - 11/2 tblspn
• Dry red chilli - 3 to 5 nos (depends on spiceness )
• Salt - to taste

For seasonings:

• Oil - 11/2 tspn
• Mustard - 1/2 tspn
• Asofoetida powder - a pinch
• Curry leaves - few nos
• Dry red chilli - 1 no

Method:

• Grind all the ingredients in mixie with water
• Transfer this to a bowl and add water according to your need
• Heat oil in a kadai, add mustard when it pops out add red chilli, asafoetida powder, curry leaves and pour on to the chutney
• Serve the tasty coconut chutney with dosa, idli, upuma etc

Spicy Garlic Chutney

Ingredients:

• Garlic Pods - 25 to 30 nos
• Dry Red Chilli - 5 to 6 nos ( according to spiceness )
• Tamarind - black grape size
• salt - to taste

For seasonings:

• Oil - 1 to 2 tblspn
• Mustard - 1/2 tspn
• Curry leaves - few nos

Method:

• Grind all the ingredients raw , it will come like thick red paste ( while grinding add water )
• Heat oil in a kadai, add mustard when it pops out add curry leaves followed by garlic paste
• Saute it nicely with constant stirring , when oil separates out switch off the stove
• Serve the Spicy Garlic Chutney with dosa, idli, adai etc....

Note:
 If you have only 15 garlic pods no problem take one onion ( small than the medium size ) grind it with above said ingredients it will also taste good.

Spicy Brinjal ( Baigan ) Thuvaiyal

Ingredients:

• Baigan or Eggplant or Brinjal - 1 no (approx 15 cm ht and fleshy)
• Tamarind - eyeball size or small quantity
• Dry red chilli - 8 to 10 (depends on the spicyness )
• Mustard Seeds - 1/2 tspn
• Asafoetida Powder - 1/4 tspn
• Urad Dal - 11/2 tspn
• Salt - to taste
• Oil - 3 tspn

Method:

• Brush baigan with oil and roast it on a gas burner over medium heat
• Frequently turn the baigan upside down, until fully roasted ( that is skin becomes black and when touch it with a spoon it will go inside )
• After roasted well, keep it in a bowl full of water. cool it and peel off the blackened skin
• Then cut it in to pieces
• Heat oil in a kadai, add mustard seeds after it pops out add urad dal and red chilli when the dal turns golden brown switch of the stove and add asafoetida powder,tamarind and saute it in the remaining heat
• First grind mustard seeds, urad dal, red chilli along with salt in a mixie nicely, then add the cooked baigan and grind it slowly until all the ingredients mix well
• Serve this Spicy Baigan Thogayal with plain rice or chappathi or dosai

Onion-Tomato Raw Chutney

Ingredients:

• Onion - 3 nos
• Tomato - 2 nos
• Garlic - 4 pods
• Tamarind - small quantity 
• Coriander leaves - 1 tblspn
• Dry Red Chilli - 5 to 6 nos (depends on spicyness )
• Salt - to taste
• Oil - 1 tspn
• Mustard - 1/2 tspn
• Curry leaves - few nos

Method:

• Chop the onion, tomato and grind it in mixie along with garlic, tamarind, coriander leaves, red chillies, salt to a fine paste
• Heat oil in a kadai, add mustard when it pops out switch off the stove and add curry leaves
• Pour this seasonings over the chutney and mix well
• Serve this Tasty Onion- Tomato Raw Chutney as a side dish to idli, dosai etc...

Paruppu ( Dhall ) Thuvaiyal

Ingredients:

• Channa Dhall ( Kadala Paruppu ) - 1/2 Cup
• Toor Dhall ( Thovaram Paruppu ) - 1/2 Cup
• Grated Coconut - 2 to 3 tblspn
• Dried Red Chilli - 7 to 8 nos ( or depend upon the spicyness )
• Tamarind - small gooseberry size
• Asafoedita Powder - 1/4 tspn
• Oil - 3 to 4 tspn
• Salt - to taste
• Water - for grinding

Method:

• Heat oil in a kadai, fry the two dhalls, dry red chillies,until it burns golden brown
• Switch off the stove and add grated coconut, asafoetida powder,tamarind and salt
• Cool the mixture and then grind it in a mixie with water
• Serve the spicy and tasty paruppu thogayal with plain rice and gingelly oil along with papad as side dish

Note:

You can also use garlic pods while frying the dhall to avoid gastric problems

Garlic also give nice aroma with good taste too.

Coconut and Mint Thuvaiyal

Ingredients:

• Grated Coconut - 1 cup
• Mint leaf - 1 cup
• Urad dhall - 1 tblspn
• Dried red chilli - 6 to 8 nos
• Tamarind - 1 cherry size or 1tspn thick tamarind paste
• Oil - 1 tspn
• Salt - to taste

For Tempering:

• Oil - 2 tspn
• Mustard - 1/4 tspn
• Urad dhall - 1/2 tspn
• Dried red chilli - 1 no
• Curry leaves - 3 to 4 nos
• Asafoedita powder - 1/4 tspn

Method:

• Heat oil in kadai fry urad dhall, red chilli until dhall turns slightly brown colour lastly add mint leaves and switch of the stove immediately
• After it cools down grind it along with grated coconut, tamarind and salt by adding little water
• Heat oil in kadai add all the temperings and pour it on to the thogayal and serve

Your feedback/comments would be appreciated.