Vazhakkai Puzhukku
Vazhakkai puzhukku
Predominantly a Kerala special, many variations off the puzhukku can be found. Cow peas, green gram or red gram are generally used with raw plantain, yam, tapioca etc. Here I kept it simple with just cow peas and raw plantain and the concoction is so delightful. Black-eyed peas are highly nutritious with health benefits, including weight loss, heart health, and digestive health.
Black-eyed peas are incredibly nutrient-dense, packing plenty of fiber and protein into each serving.
They're also a good source of several important micronutrients, including folate, copper, thiamine, and iron.
Puzhukku is a traditional South Indian dish made with a variety of vegetables like pumpkin, yam, or raw plantain, cooked with coconut, spices, and sometimes lentils. It's typically served with rice or as an accompaniment to meals. It's hearty, flavorful, and a staple in many households in Kerala and Tamil Nadu.
Our favorite combination for Puzhukku is with raw plantain and karamani .
Vazhakkai Puzhukku with karamani sounds and tastes delicious! 😋 Vazhakkai refers to raw plantain, and karamani are black-eyed peas. It's a nutritious and flavorful combination. The raw plantains add a subtle sweetness, while the karamani adds protein and texture. When cooked with coconut and spices, it creates a hearty and satisfying dish that pairs well with rice or even chapati.
Ingredients
1/2 cup cow peas washed soaked and pressure cooked
1 raw plantain peeled chopped
1/2 coconut grated
2 green chilies
1/4 tsp cumin seeds
Few curry leaves
1 tosp coconut
oil
Pinch of turmeric powder
Salt
Method
Wash and peel the raw plantain into medium size chunks . Keep soaked in water to prevent discoloration.
Wash and soak karamani ( cow peas ) for 3 -4 hours .
Pressure cook for 4 whistles .
Take a Kadai / wok , add the plantain pieces , turmeric powder, salt and curry leaves .
Cover and cook till slightly cooked . Do not allow to get mushy .
Open pressure cooker , drain the cow peas , add to the plantain mixture .
Meanwhile grind the coconut paste with fresh grated coconut, green chilies and cumin seeds .
Add this coconut mixture to plantain cowpeas . Mix gently as you don’t want the plantains to get mashed.
Alllow to cook together on a low flame without allowing to boil .
Check for salt . Add raw coconut oil .
Remove from heat and serve to a bowl .
Enjoy delicious Puzhukku with rice , chapatis or even Adai . It is hearty , nutritious and wholesome .
Ganesh chaturthi is an important Hindu festival celeberated with great fervour all over India . Many sweets and snacks are prepred as offering in Neivediyam , one such is the popular karchikai/somas or karanji as it is called in many states .
Delicious tasty addictive thattai for Krishna Jayanthi , is very easy to prepare and requires no special skill . check the recipe .
Omapodi, a delightful tea-time snack, is incredibly easy to make, with besan (gram flour) and rice flour being staple ingredients in most households. In just about 30 minutes, you can fry up a batch of these crispy omapodi discs, making it a perfect addition to your snack repertoire. Traditionally prepared during festivals like Diwali to be included in the festive Diwali mixture, omapodi can also be made into a thicker variety of sev by incorporating additional spices and flavors, resembling the taste of ghatiya.
Delicious Chettinad special snacks called seepu seedai .Seepu Seedai or Surulu Murukku is a delightful specialty from Chettinad. Traditionally, it involves a distinct wooden flat board with etched horizontal lines, resembling a comb, on which the dough is flattened and curled to achieve its unique shape. The term "Seepu" translates to a comb in Tamil.