Kathirikkai Kariamudhu, Thalicha Paruppu, Beans Poriyal - Weekend Cooking

Checking on the date made me realize that I hadn't posted anything the whole of April first week. Somehow doing a full month Blogging Marathon in Spice your Life!, ensured I was kept busy. Of course, that doesn't mean I can ignore this space. I have accepted that if there wasn't a push, I wasn't' going to do anything

So while thinking about it, I almost thought I must start another group for this blog, to ensure I get enough push to do a regular posting. I was also thinking about what sort of things I must cover, and nothing was more interesting than Indian thalis.

For a long time, I had been chatting with Champa, to do something on a periodic basis. The Bakeathon that she hosted during December was really so good. So that prompted me to ask her if she was interested to do something like this. Of course, I had a full course meal in mind. She, on the other hand, said she would go for a one-pot meal.

I told that it can be anything, as long as we get the inspiration to post. Then I discussed it with Vaishali and she didn't want it to be restricted to just Indian. So I said it can be anything one wants to do. I haven't thought of anything in terms of how we will track and manage. I just wanted to get this going.

Such as I have been doing Weekend Cooking for a long time, only this time I will be doing it along with my blogger friends, Champa and Vaishali.
Today's special is going to be a typical Iyengar special featuring Kathirikkai Kariamudhu adapted from Chandra Padmanabhan's Simply South, a simple parupu kolambu, Beans Poriyal, along with Rasam, and curds.









Kathirikkai Kariamudhu Recipe

Ingredients Needed

For Spice Powder:

Channa dal / Bengal gram - 2 tsp
Urad dal - 1 & 1/2 tsp
Dry Red chilies - 4 -5 nos
Coriander seeds - 2 tbsp
Cinnamon -  1/2"
Clove - 1

For Tempering:

Oil - 2 tsp
Mustard seeds, Urad dal 1 tsp
Channa dal -  1 tsp
Dry Red chilies - 2
Curry leaves few

For the gravy

Tamarind, extract from a small marble-sized ball
Brinjals, long cubes - 5 nos
Turmeric powder a pinch
Coconut, grated -  2 tsp
Salt to taste

How to make Kathirikkai Kariamudhu

Soak tamarind in 1/2 cup water and extract the juice.

For the spice powder, toss the ingredients in a dry pan, over low flame till they turn golden brown. Allow to cool and grind to a fine powder. Keep it aside.

Heat oil in a nonstick pan, Temper with ingredients listed under tempering. When the mustard pops, add the cubed brinjal pieces and saute for 2-3 mins. Add salt and turmeric powder, simmer and cover with a lid. Then add tamarind juice and bring it to boil. Cook for 10 till or till the brinjal is tender.

Cook on open for a minute until all the extra moisture is absorbed. Then add the grated coconut and the spice powder. Combine and sprinkle water to mix everything well.

Serve hot with steamed rice as side.

Thalicha Paruppu


Ingredients Needed:

Boiled Toor Dal - 1/2 cup
Sambar Onions / Shallots - 5 -6
Hing a pinch
Curry leaves
Dry red chilies
Mustard Seeds, Urad Dal - 1 tsp
Salt to taste
Oil - 1 tsp

How to make Thalicha ParuppuWash and boil toor dal till soft,

Heat a pan with oil, temper with mustard, urad dal, curry leaves, hing, dry red chilies, onions. Once the onions turn colour, add the boiled toor dal and bring to boil.

Beans Poriyal with Split Yellow Dal



Ingredients Needed:

Beans - 1 cup
Split Yellow moong dal - 3 tbsp
Salt to taste
Green Chilies - 2 nos
Oil - 1 tsp
Mustard Seeds, Urad dal - 1 tsp
Curry leaves few
Coconut, grated - 2 tsp

How to make the Beans Poriyal

Wash and finely chop the beans. Microwave the beans along with washed moong dal for 10 mins.

Heat a nonstick pan, temper with mustard seeds, curry leaves, green chilies. Add the cooked beans, cook till the moisture all evaporates.

Adjust salt, add grated coconut.

Simmer till everything is combined well.

Serve with rice and dal

Cumin Pepper Rasam


We will be posting a weekend special every Monday, it will either feature a breakfast brunch, lunch, or dinner. The only condition being it has been something cooked during the weekend either for an elaborate spread or a quick meal to spend time with family!

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Kathirikkai Kariamudhu, Thalicha Paruppu, Beans Poriyal - Weekend Cooking

Course Lunch Box, Main Dish - Gravies

Cuisine Tamil Nadu

By Diet Vegetarian

Dish Type Dry Side Dishes, South Indian Dals

Author Srivalli

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