Solai's True Chettinad kitchen

Vendaya Keerai Sadam (Methi Rice)

For a long time I am trying out different recipes using Vendaya keerai.Since it is slightly bitter in taste, I wanted to find out a recipe which will make it tastier and easy to consume in large quantities. Though all of us will be aware of the wonderful medicinal qualities of this wonder leaf and spice, I will share with you some valuable information that I have read about this wonder leaf 'vendaya keerai'and spice 'vendayam'.Vendayam is well known as Methi

FENUGREEK (Methi/Vendya keerai) is an excellent leafy vegetable, well known for its medicinal properties.

Eating it regularly reduces problems like stomach and digestive disorders, anemia, respiratory infections and diabetes. The caloric count for 100 grams of fenugreek leaves is only 49.
Fenugreek leaves are rich in iron, calcium, potassium and Vitamin C. The Vitamin K and iron from fenugreek greens are comparable to spinach
Fenugreek seeds are used as a spice and fenugreek leaves are eaten as vegetable
Fresh fenugreek leaves are beneficial in the treatment of indigestion, flatulence and a sluggish liver
An infusion of the leaves is used as a gargle for recurrent mouth ulcers. A gargle made from the seeds is best for ordinary sore throat.
Fenugreek seeds made in gruel, given to nursing mothers increase the flow of milk.
According to a research findings of National Institute of Nutrition, Hyderabad, India
“The effect of taking fenugreek seeds could be quite dramatic, when consumed with 1200-1400 calories diet per day, which is usually recommended for diabetic patients.”
It is also known to reduce the levels of total cholesterol and triglycerides in diabetic patients
Fenugreek seeds are considered very effective in controlling diabetes and reducing back pain
Methi is supposed to be natural cure for arthritis
It is an appetizer, relieves constipation, and reduces colic.
The fresh juice of Methi leaves prevents hair fall. You can massage it in your hair, particularly the roots, to get rid of dandruff and promote new hair growth.
It can also be used in a facepack to reduce wrinkles
Fenugreek has excellent medicinal virtues. Its regular use helps the body clean and healthy. The leaves of Fenugreek are aromatic, cooling and mild laxative
1 tbsp ground fenugreek seed taken in the diet daily can reduce cholesterol
When you have excess methi, wash and chop the leaves. Place a paper towel on a plate and spread the chopped methi leaves on it and then microwave for 8-9 minutes till they are dry and crisp. You can store these dried leaves in an airtight container. This is called Kasoori Methi which can be added to any dal, vegetable, rice or chapathi flour to boost flavour.
In India it is customary to add fenugreek in the diet of a new mother after childbirth as it promotes lactation
I have read that pregnant women should not take this in large quantities as this is likely to cause uterine contractions

It is also used in dried form (kasoori methi) to flavour chicken and fish
So after going through these many benefits of this wonder leaf, I am sure every one will be eager to try out a recipe using it.Methi Rice is an excellent choice as far as I am concerned. This leaf can be added to potato fry and any other dish in small quantities.

After a short vacation life is back to the usual chores and let me resume writing with a mouth watering chettinad special sweet Kalkandu sadam.This is common sweet rice served along with lunch during chettinad weddings. A very auspicious prasadam that we can make with ease while doing pooja’s at home.
This can be made either using pressure cooker or in rice cooker. Only
thing to be noted is that rice should get cooked nicely.

Ingredients
Raw rice-1 cup
Milk-1 cup
Kalkandu-1 cup
Cardamom-4
Kumkumapoo(saffron)-a pinch
Ghee-3 table spoons
Cashew nut-10
Dry grapes-little

Procedure
Cook the rice with 1 cup of milk and 2 cups of water either in cooker or rice cooker such that it can be smashed nicely. When it gets cooked smash the rice with a spoon when the rice is hot itself. Add the powdered kalkandu and cardamom into the rice keeping it in the stove. Kalkandu will make the rice watery. When the rice cools it will become thick. If you feel that it is too watery cook for another 5 minutes. Add the saffron mixed in milk also into the rice. Fry the cashews and grapes in the ghee and mix it with the rice.

This is a variety rice which will not get spoiled fast and hence best suited for packed food. Though Brahmins are experts in making puliyodarai,the chettiars are not much behind. This Rice can be prepared both by using and not using the mix. Here I have used the mix since I feel the mix gives a good flavor. But if you are short of time then no problem, without the mix also this rice will taste excellent.

Ingredients for the mix
Coriander seeds-2 table spoons
Channa dhal-1 table spoon
Fenugreek seeds-1/2 teaspoon
Red chillies-8

In a kadai dry roast all the items in low fire for 5 to 6 minutes and grind it in the small jar of the mixie

Ingredients for the Rice
Raw rice-2 cups
Tamarind-size of a small lemon
Curry leaf-little
Turmeric powder-1 teaspoon
Asafoteds-1/2 teaspoon
Ground nut-2 tablespoons

To season
Mustard seeds-1 teaspoon
Channa dhal-1 teaspoon
Curry leaf-little
Red chillies-2(If the mix is not used use 6 more chilies)

Method
Keep the kadai in the stove
Pour four table spoons of gingili oil
Season with items given in ‘To season’
Add the groundnut also and roast for 2 minutes
Dissolve the tamarind in ½ cup of water
Add this water into the kadai
Add the grinded mix
Add little turmeric powder,asafoteda powder and required salt(2 to 3 table spoons, Remember salt is needed for the rice too)
Keep the stove in sim and cook till oil separates
Now The Puliyodarai mix is ready

Cook the rice with little less water than usual in such a way that they do not stick to each other
Transfer the rice into a flat bottom vessel. Add 1 tablespoon oil, mix well and allow it to cool .
Once the rice cools ,little by little add the Puliyodarai mix into the rice and mix well. If there is extra mix, it can be stored for future use. It can be even kept outside. It will not get spoiled for 10 days .If refrigerated the mix will stay fresh for a longer time

Tamilnadu is ever known for its delicious sambar and idly. As Tamilians find it hard to survive without sambar, I have even heard people of other states calling tamilians Sambar.So I am pretty sure none of the recipe collections will be complete without a recipe for sambar and especially the sambar rice .This rice for sure will tickle the taste buds of all sambar lovers. This has become a usual menu in all wedding receptions where rice Items are also served along with Tiffin.
Ingredients
Rice-1 ¼ cups
Thoor dhal-3/4 cup
Tamarind-qty equal to the size of a gooseberry

To season
Mustard seeds-1 teaspoon
Urudh dhal-1 teaspoon
Red chillies-2
Coriander leaves-little
Asafetida-a pinch

Red chillies-4
Coriander seeds-3 tablespoons
Pepper-1 teaspoon
Bengal gram-1 tablespoon
Curry leaf-little
Cinnamon-2 pieces
Clove-2
Fenugreek seeds-1/2 teaspoon
Asafetida-a small piece (if powder is used add while seasoning)

Dry roast all the items .Add fenugreek at last as it will get roasted fast. Powder the roasted items
Procedure
This rice can be prepared either in rice cooker or in pressure cooker. I feel it is easy in Rice cooker. But those who are used to cooking rice in pressure cooker can opt for that

Cook rice with little extra water.
Cook the thoor dhal in the pressure cooker separately.
Season the vegetables in little oil with mustard seeds and cook them nicely in microwave or in the stove.
Dissolve the tamarind in one cup of water

If you are using rice cooker, when the rice gets cooked add the vegetables, cooked thoor dhal the grinded masala powder and the salt required into the rice cooker and mix well. Add the tamarind water also into the rice cooker. The rice should be little watery. As time goes on it will become thick. Cook for 5 to 10 minutes more.

Those who are using pressure cooker can cook rice, vegetables and dhal separately. Then keep a flat bottomed vessel in the stove. Add the rice, dhal, cooked vegetables, grinded masala and the salt needed into it and mix well. Add the tamarind water also into the mix. Cook for 5 to 10 minutes more.

Finally season with the items given in ‘To season’
Some cashews can also be roasted in ghee and added for extra taste. While serving garnish with coriander leaves and little ghee. Serve along with papad

When I was new to cooking I was not able to make out the difference between pulav and fried rice. In chettinad cusine only pulav is prepared. In those days computers were not popular in India, so clarifying my doubts was not that easy. Later on one of my neighbors (North Indian) was able to help me out. Even today people new to cooking may have this doubt. For the benefit of those I will give the difference of what I have understood, in pulav the vegetables, the masal and what all goes inside the pulav is cooked together and sauces are not used. In Fried Rice, rice and vegetables are cooked separate and finally mixed together along with sauces. Pepper and chili sauce is used to give the hot taste
Vegetable pulav is one of my specialty food items. My dad is a big fan of my pulav. From the time I started blogging, my friends wanted me to post this recipe. Now innumerable recipes of a variety of pulavs are available in the net. I have tried many and found some to be very tasty. In my future blogs I will give a note of them.

Green chillies-2
Red chillies-3
Fennel seeds-1 teaspoon
Cinamon, clove, yelachi-1piece each
Ginger-a small piece
Garlic-4 or 5 pods

To season

Procedure
Grind the items given in ‘To grind’
Wash the rice and soak for 5 minutes. Drain the water nicely.
Keep the kadai in the stove .Pour 1 spoon ghee or butter and roast the rice till it doesn’t stick to the kadai.(for 2 minutes)
Now keep the cooker in the stove. Pour 3 to 4 tablespoons of oil (little ghee can also be mixed)
Season with the items mentioned in ‘To season’.
Add the nicely minced onion and the cut vegetables and sauté nicely (Too much of vegetables will spoil the taste)
Sauté the grinded masala also.
Then add 3 cups of coconut milk. (1:2 is the ratio of rice to coconut milk)
When the milk boils add the rice and required salt and mix everything well
Close the cooker and cook for 8 minutes after putting weight in low fire.
Switch of the stove and don’t open the cooker till the pressure goes.
After the pressure goes open the cooker and mix everything nicely
Garnish with coriander leaves while serving.