Virundu in Tamil means feast. When I came to know about the
RCI event hosted by Lakshmi I made up my mind to do something big. This contribution is based on the major main course meal that is served anywhere in Tamilnadu like restaurants, weddings or gatherings. For this you need to have a great appetite. This full course meal is served in almost all small towns, villages and cities in Tamilnadu
I have always enjoyed having such meals while in India and for the first time I am cooking so many dishes all together at a time. I am going to explain the recipes based on how they are served.
Paruppu podi(Dal Powder)Ingredients1cup roasted gram dal (pottu kadalai in tamil)
½ cup gram dal (chana dal)
½ cup sesame seed
3-4 dry red chillies
1tbsp cumin
Desiccated coconut (optional)
2pinch asafoetida
Salt to taste.
Preparation
Roast the dals, sesame seeds, chillies and cumin separately till golden brown and aroma rises. After cooling grind all the ingredients together to make powder. This podi is served first with ghee and rice.
Paruppu-nei sadam(Dal-ghee rice)This is plain pressure-cooked thoor dal (tuvaram parupu) to which salt and ghee is added and is relished with rice. Ohh .. Nothing can beat its taste. The aroma of melting ghee in hot dal rice is real heaven.
Ennai Kathirikai (eggplant in oil)(Poriyal category)
Ingredients10-12 Small sized Eggplant
2tbsp Dhaniya powder (coriander)
3tbsp Idly or dosa powder (Idly/dosa milagai podi)
2tbsp Besan (gram flour)
1tbsp desiccated coconut
Salt as per requirement, as there is some salt in Idly/dosa powder.
3-4 tbsp oil
Preparation
Slit the eggplant in to 4 from the bottom alone. Mix all the above given powders together and fill it into the eggplant as shown in picture. In a deep-bottomed frying pan add oil and gently place the eggplants, such that the powders don’t spill out. In medium heat gently stir the eggplants so that each one gets a coating of oil. Cover it with lid for 5-10 minutes and toss gently to check if it’s cooked. That’s it!! It tastes heavenly with rice.
Vendakkai sambar (okra sambar)
Ingredients
1cup medium cut okra
½ cup medium cut onions
1cup thoor dal
1cup tamarind water
1cup tomato puree
1tsp dhaniya powder (coriander)
½ tsp turmeric powder
1-2 tsp sambar powder
Chopped fresh cilantro
Salt and water as per requirement.
For tempering½ tsp mustard seeds
½ tsp cumin seeds
Asafoetida
Red chillies
Curry leaves
2tsp oil or ghee
PreparationFry the okra in 2 tsp oil in a pan for 10 –13 min till it gets soft. Keep separately. In a saucepan add tamarind water, turmeric and salt and bring to boil. Now add the okra, onions, sambar powder and dhaniya powder and let it cook for another 10 minutes.
Add tomato puree to this and again it should come to a boil. Finally add pressure-cooked and mashed dal and stir together. Add water if the sambar gets too thick. That depends on how you want the sambar to be. Temper with given ingredients and add cilantro. A small tip. As soon as you temper, cover the sambar or rasam with a lid. This will keep the aroma trapped inside the dish and will later fill the whole house with mind blowing aroma.
Vathal kulambu (sour gravy made with sundried veggies)
Ingredients½ cup sundakkai or manathakali vatral
1cup medium sliced onions
1cup tomato puree
1cup tamarind puree
1tsp turmeric powder
½ cup water
3-4 tbsp oil
vathal kulambu powder
1-2 tbsp Jaggery or cane sugar
Salt
For Tempering
Mustard seeds – 1/3 tsp
Fenugreek Seeds 1/3 tsp
Red chillies- 3-4
Curry leaves- a handful
Asafoetida- 1/3 tsp
For people who don’t have vathal kulambu powder
1tsp coriander seeds
2tsp red gram dal (thoor dal)
2tsp gram dal (chana dal)
1tsp cumin seed
1tsp sesame seed
2tsp roasted gram dal (pottu kadalai in Tamil)
Red dry chillies
Asafoetida
Preparing vathal kulambu powderRoast all the ingredients separately in medium heat. The aroma should come out of the dals. After cooling, grind them all into powder. You can increase to ratio and store them.
Preparation of Vathal KulambuIn a deep bottom frying pan add 2-3 tbsp oil and fry the vathal till aroma rises. Remove it from the pan and keep separately. In the same pan fry onions and add tamarind puree, tomato puree, vathal powder, salt, turmeric and bring to boil. Once it has come to a good boil, add the vathal and jaggery, cook for 3-5 minutes. Temper this curry with mustard, fenugreek seeds, curry leaves, red chillies and asafetida. If you don’t have vathal, no worries you can use fried bitter gourd or okra.
Sundakki (Turkey berry) is Canthium inerme scientifically. Or manathakali vathal (BLACK NIGHTSHADE) is Solanum nigrum. These are prepared by soaking them in sour yoghurt and salt. Later they are sun dried till crisp and dry.
The small ones are Manatakkali and bigger ones are sundakai
Food FactsManathakkli is high in vitamins and has got a lot of medicinal properties. It is used as a Cardiac tonic. It corrects disorders of nutrition. the fruit of the plant serves as an effective laxative & improves appetite. It is known as sun berry or wonder cherry or the black nightshade in English. The blacks nightshade is used as an important ingredient in several Indian medicines.
Sundakai is good for skin ailments and liver disorders. It has the medicinal values for opening the appetite and relieves colds. Root and leaves used for waist cramp, traumatic injury and gastric pain; also as antitussive, amenorrhea and analgesic. For chronic coughs. This is just some of its properties.
Sorakai Pal kootu (bottle gourd kootu with milk)
Ingredients1cup chopped sorakai (bottle gourd)
½ cup cooked chana dal
½ cup coconut
Green chillies
1tsp pepper powder
½ cup milk
½ tsp turmeric
Salt
For temperingMustard seeds
Cumin seeds
Curry leaves
Red chillies
Oil
PreparationPressure-cook the dal and sorakai together. Only 2 whistles in the pressure cooker. It should not get over cooked. Grind coconut and green chillies along with pepper. Add the coconut mix to the sorakai and dal. Also add salt and turmeric and bring to boil. When the coconut gets cooked completely, remove from heat, add milk and stir gently. If your dal and sorakai has got cooked more. In a separate saucepan cook the coconut mixture and later add the dal and sorakai. This way you would not over cook the sorakai.
Temper it with the given ingredients.
Takkali Rasam (tomato rasam)
Ingredients1cup tamarind water
1cup tomato puree
½ tsp turmeric
1-2 tsp rasam powder
½ cup water
Chopped cilantro
½ cup cooked thoor dal
salt
For tempering½ tsp mustard seeds
½ tsp cumin seeds
asafoetida
ghee
Curry leaves
Preparation
Boil tamarind water along with turmeric, salt, rasam powder and water. To this add tomato puree and let it boil for 10 minutes. At last add cooked thoor dal and cilantro. After a boil remove from stove and temper. Rasam is always in my every day menu.
It’s a great comfort food.
Rava Kesari
Ingredients
1cup Sooji (semolina)
½ cup sugar
½ cup ghee
2cups water
kesari coloring powder
Cashews and raisins fried in ghee (clarified butter)
PreparationFry the sooji in ghee till aroma rises. Add sugar, water and coloring powder to it and keep stirring. The sooji should leave the corners of the thick-bottomed pan. Add ghee fried cashews and raisins.
Getti thayir(thick yoghurt)
Thick yoghurt to be had with rice. Mor milagai (Green chillies soaked in buttermilk and is sun dried) is fried in oil till aroma rises and served with rice. Other pickles like lemon or mango are also served. The pickle in the picture is called the Vadu mangai urugai. Small tender mango pickle.
Neer moruThis is buttermilk with chopped ginger, coriander, green chillies and salt.
The other side dishes to cherish with rice are
tomato vadagam, rice vadagam, javarisi vadagam, and madras appalam. In dessert variety the sweets you see in the picture are mysorepak and badushah that is store bought.
After all this you get
bananas or sweet pan (vetrilai paku) at the end.
