Varagu Arisi Pongal

Varagu arisi is Quinoa grain that seemed to have originated from the current day Peru region in South America. Another piece of information: this year has been announced as the international year of quinoa by United Nations. I have heard of the usage of this very nutritious grain in Tamilnadu from my grannies and have had it few times. My mom had bought me some quinoa three months back and I had cooked it only today which I share here.

Serves: 2

Preparation Time: 5 Min

Cooking Time: 20 Min

Quinoa/ Varagu Arisi

Ingredients:

1.       Quinoa – 1 cup

2.      Moong Dal – 1/3 cup

3.      Salt to taste

4.      Turmeric powder – ¼ tsp

5.      Cumin seeds – 1 tsp

6.      Pepper corns – 1 tsp

7.      Asafoetida – 1 pinch

8.     Ghee – 2 tbsp

Method:

Step 1: Wash quinoa and moong dal and pour 3 ½ cups water, soak for 15 minutes and pressure cook with some salt and turmeric.

Step 2: Heat ghee in a tadka pan, splutter cumin seeds & pepper and sprinkle asafoetida.

Step 3: Pour the tempering over the pongal and mix well.

Step 4: Serve hot drizzling some ghee above it with coconut chutney.

TIPS:

*You can add cashew nuts, curry leaves and a couple of dry red chilies in tadka.

Plain Kadhi

Kadhi is like the north Indian equivalent of south Indian ‘Mor kuzhambu’, both have yoghurt or curds as the base; however, the preparation varies much. I would say kadhi (just the gravy) is easier and hassle free to prepare compared to southern versions, taste-wise both are very different. Plain kadhi which I have shared here is what I call as hot raita for it seems as simple as that.

Serves: 2

Preparation Time: 2 minutes

Cooking Time: 5 minutes

Ingredients:

1.       Curds – 1 cup

2.       Gram flour – 1 tbsp

3.       Turmeric – 1 pinch

4.       Green chilies – 2

5.       Cumin seeds – ½ tsp

6.       Curry leaves – 1 sprig

7.       Asafoetida – 1 pinch

8.       Salt to taste

9.       Sugar – 1 tsp

10.   Oil – ½ tbsp

Method:

Step 1:  Beat the curds to a smooth consistency; mix to it the gram flour and turmeric powder.

Step 2: Heat oil in a pan, splutter cumin seeds, sprinkle asafoetida, add curry leaves and chopped chilies and simmer the stove.

Step 3: Pour in the mixed curds and keep stirring continuously in simmer to prevent curdling.

Step 4: When it thickens and starts to boil add enough salt & sugar and mix well.

Step 5: Turn off stove and transfer to another vessel immediately.

Step 6: Serve hot or warm with Kitchadi or rice or roti.

TIPS:

*Instead of green chilies you can mix red chili powder with the curds and flour which is how it is generally made.

Turmeric Pepper Milk

For those who have a bad cold, throat infection or congestion in chest or that you simply got drenched in rain, this recipe is a prevention and relief from pain that gives evident results. Turmeric increases immunity while pepper has lots of healing properties. I had learnt this from my mom which in turn is probably from my pattama (maternal granny). Right from my childhood, I hardly take any antibiotics for common cold; this had been the one and only savior for me ever since I can remember. Many relatives and friends had tried and adapted this part of their lives and don’t worry this is not one of those bitter kashayams or kaadas, it is very very soothing as you sip it hot; personally, I love the taste and color.

Serves: 2

Preparation Time: No preparation required

Cooking Time: 5 min

Ingredients:

1. Milk – 2 cups

2. Sugar – 1 tbsp.

3. Turmeric powder – 2 tsp

           4.  Crushed pepper – 1 tsp

Method:

Step 1: Boil the milk in a pan.

Step 2: Add sugar, turmeric, freshly crushed pepper to it and simmer it for 2 minutes.

Step 3: Filter it in a cup and sip it when hot.

TIPS:

* Having it continuously for 3 days will reduce infection and give great results.