Ragi adai with Drumstick leaves- Ragi Rotti(Spicy version)- Kezhvaragu MurungaKeerai Adai- Finger millet Adai

                               Ragi is one special ingredient recommended for when puberty in girls. Ragi or Finger millet has loads of calcium in it.This recipe is one best recipe with loads of calcium and iron in it.

Ulutham Paruppu Kuzhambu/ Foods for puberty in girls/ Urad Dal Curry (Tirunelveli Special Recipe)

                               Opps! I am too lazy to cook today, but still I want to give my family a healthy food. It might be the mind voice of many homemakers and mothers, sometimes. Your search for easy, simple, quick yet too healthy dish will end up with uluntham paruppu kuzhambu/ urad dal gravy.

             This recipe may sound new to many and it belongs to Tirunelveli (down south district of Tamil Nadu,India) cuisine. It is same as the dal recipe we make using toor dal or moong dal. Urad dal has abundant nutrients in it; calcium, iron, folic acid, magnesium, potassium, etc,. It is highly  recommended for pregnant women and girls who attained their puberty. Urad dal can be taken in various forms like ulunthu kali , ulunthu kanji. and kuzhambu.                         

Prep Time 2-3 mins
Cooking Time 12-15 mins

Ingredients

1/2 cup Urad Dal (without skin)  
1 tsp Chilly Powder (or as per taste)
1/4 tsp Turmeric Powder
A pinch Asafoetida
As per Taste Salt


To grind
1 tbsp coconut grated
2 nos Green Chilly
2-3 nos Small Onion
1 tsp Cumin Seeds


To Temper
1 tbsp  Oil
1 tsp Mustard Seeds
1 tbsp Small onion Chopped
1 sprig of Curry Leaves



Procedure

1) Pressure cook the urad dal with turmeric and asafoetida added. It takes around 10 minutes.

2) Once the urad dal is pressure cooked, now we can temper it, using mustard seeds, chopped onions and curry leaves. 

3) Once the added onion for tempering has turned into brown colour, pour the cooked urad dal into it. 
4) Then coarsely grind the coconut along with onion and cumin seeds. Now add the coarsely grinded paste and salt to the urad dal mixture.

5) Allow it to boil for 10 minutes for the raw smell of coconut to go off.
6) Now you are done with the urad dal gravy.

                            Note:

• Even little amount of urad dal will yield more when cooked. So take the lesser amount than the normal amount (of dal you take) during cooking.
• Green chilly and chilly powder can be increased or reduced as per your taste.
• Need not be worried of the sticky texture of the gravy, it is it's property.

                        This gravy will be sticky, because of the mucinous of the urad dal. The mucinous property is good for diabetics and anti-cancerous too.
                        When taken along with hot steamed rice and ellu thuvaiyal, you will fall in love with this new dish.

Ulundhu Kali (ulunthangali) / Foods for puberty in Girls- Urad Dal Balls (Tirunelveli Special Recipe)

                               Ulundhu Kali is a traditional, authentic, flavorful dish of TamilNadu. Still in most villages of Southern TamilNadu, there is a practice of making this kali at least once in a weak. It is a great challenge to make this soft kali without any lumps. My chithi (mom’s younger sister) is an expert in doing this kali. The kali, she makes, will not stay in the tongue, but will go slipping straight into the stomach, she makes such a soft kali and no need to chew.

                                        
                             In my village, they advise to give lots of ulunthu (urad dal) and sesame oil, for girls even from five years. Ulutham Kali is very healthy combination of all good ingredients; Proteins (from Urad Dal), Iron and Calcium (from Palm Jaggery), Omega 6 and Vitamin E (from Sesame Oil). So it is like a must food for girls who have attained puberty, for strengthening their uterus.

Prep time 10 mins

Cooking time 15 - 20 mins    

1 cup Urad Dal (with skin)

1/2 cup Raw Rice

1&1/2 -2 cups Palm jaggery /Jaggery (Crushed)

3 cups Water 
2 tbsp Coconut Grated

6 tbsp Gingelly oil

1 tbsp Ghee (optional) 

4-5 nos Cardamom (Crushed) (optional)

Procedure

1) First grind urad dal and raw rice together into a fine powder.

2) Dissolve the palm jaggery  in one cup of water, heat till the lump goes off and then filter it. 
3) Add the remaining water along with the above palm jaggery water and allow it to boil.
When boiling, reduce the flame to simmer position and now add the urad dal (and rice)powder, grated coconut and crushed cardamom.

4) Keep the vessel closed, with flame in simmer position. Stir the flour to get mixed with water.
When the water is completely absorbed, stir it, and add oil/ ghee in the intermediates (one tbsp oil each time). 

 
 5) Add the oil and stir continuously. You can see the kali rolling as ball and it is done.


                   Hence, a very healthy ulunthangali/urad dal ball is ready. Make small small balls out of the made kali, using sesame oil/ ghee.


                        Note:

• You can make this Kali flour in large amounts and store it; can be used when needed. 
• Some will change the ratio of urad dal and the raw rice; It can be 1:3 or 1:4 respectively.
• Instead of Palm jaggery, normal jaggery can also be added. But palm jaggery will give a unique taste.
• Add jaggery according to your taste. Normal ratio is 1:1, urad dal flour and jaggery respectively.
• The ratio of the flour and water is 1:2 respectively.
• Dry ginger/ sukku can also be added.

 

Ulutham Paruppu Kanji / Foods for puberty in Girls- Urad Dal Porridge

                                      This is usually a weekend recipe of my childhood days. In my earlier days, I will always stay away from this kanji, because of the mucinous (sticky like texture). But now, I prefer this kanji after knowing its value. When anybody in my family gets infected by cold, then this kanji is made immediately. It is normally advisable to take high protein rich food, when being infected by cold. 

                                      This magical recipe has many good ingredients in it; Urad dal, Palm Jaggery, Garlic, Dry ginger and Coconut. Urad dal is full of proteins. Kanji / Porridge is always good for our stomach.

Prep time 10 mins

Cooking time 15 - 20 mins    

1 cup Urad Dal (whole with/without skin)

3-4 cups Water 
1/4 cup Coconut Grated

2 nos Garlic (Full) 

1 inch long sized Dry Ginger/Sukku (Crushed)

1/2 cup Palm jaggery /Jaggery (Crushed)

1 cup Milk (optional)

Procedure

1) Take all the ingredients urad dhal, peeled garlic, crushed dry ginger and water. Pressure cook for 15 minutes.
In another side, make jaggery syrup from crushed jaggery, by adding little water.

2) When all the ingredients are cooked, add the filtered jaggery syrup and grated coconut.
Let it cooked for 2-3 minutes. Add boiled milk and allow it to cook for another 2-3 minutes in medium flame.




                  Hence the healthy, simple, stomach friendly kanji is ready to be consumed.


                       Note:

•  If you prefer to add 1 cup of milk, reduce 1 cup of water while pressure cooking.
• You can add urad dal with/without skin. I added without skin urad dal.