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Showing posts with label Kuzhambu. Show all posts
Showing posts with label Kuzhambu. Show all posts

Monday 15 June 2015

Mutton Thala kari Kuzhambu | Lamb Head Curry































Mutton / Aatu Thala Curry / Lamb Head Curry, is a delicious and authentic Tamilnadu Style recipe.
It’s such a flavorful recipe, people will get tempted while cooking itself…I prepared this recipe when I was in my Parents-In-Law home; they enjoyed this curry with hot steamed rice for lunch and with Tiffen for dinner too. I have added the chilly powder as per our taste, you can adjust it to your family taste.
This can be served with Rice, any Variety Rice, Kerala Parota, Chappathi / Roti or Idly/ Dosai.

Ingredients:

Mutton (Head Portion) – 1 Full Head (750 gms)
Gingelly Oil / Sesame Seed Oil – 2 tablespoon
Bay Leaf - 1
Cinnamon stick – 1
Clove – 2
Curry leaves – few
Shallots – 10 nos.
Mutton Masala – 4 teaspoon (Ready Made)
Coriander Powder – 4 teaspoon
Chilly Powder – 2 teaspoon

To Dry Roast and Grind:

Shallot – 20 Nos.
Ginger and Garlic – (finely chopped) 4 teaspoon
Dry Red Chilly – 3 Nos.
Coconut (grated) – Handful
Fennel Seeds – 2 teaspoon
Poppy Seeds – 2 teaspoon
Turmeric Powder – Generous Pinch


Method:
  • Wash and Marinate Mutton pieces with turmeric powder and keep it aside.
  • Chop 10 Shallots finely and keep it aside.

  • Heat a pan and dry roast the ingredients given under “To Dry Roast and Grind”.

  • Once the dry roasted ingredients reach room temperature, grind it in mixer and keep it aside.

  • Heat a Pressure Pan or Pressure Cooker, Pour sesame seed oil and season it with bay leaf, cloves, cinnamons and curry leaves.
  • Add finely chopped Shallots and sauté until it turns golden brown.

  • Add Chilly Powder, Coriander Powder and Mutton Masala in the pan and sauté it till it mixes well.

  • Add the Mutton, required water and mix well.
  • Add the grinded masala, salt and mix it well.

  • Cover and pressure cook till 6 whistles.
  • Now the Mutton Thala Curry / Kuzhambu is ready to get served.


Monday 25 May 2015

Ulli Theeyal | Kerala Style Shallot Curry



Ingredients:

Shallot - 20 nos.
Curry leaves - few
Mustard seed - 1/4 teaspoon
Tamarind - 1 big gooseberry size or thick extract of 1/2 cup.
Oil - 1 tablespoon
Salt to taste

To Dry Roast and Grind.

Coconut - 1 cup
Coriander powder - 4 teaspoon
Red chilly powder - 2 teaspoon
Pepper - 1/2 teaspoon
Jeera - 1 teaspoon
Fenugreek - 10 nos.

Method:

  • Heat a pan and dry roast all the ingredients given under "To Dry Roast and Grind"










  • While roasting first add dry coconut and roast until it turns light golden, then add other ingredients and roast it until the nice aroma comes.
  • Once it attains room temperature grind it to smooth paste and keep it aside.










  • Peel the skin of Shallots, if it is larger in size cut it to 2 or 3 length wise.
  • Heat a pan with a 1 tablespoon oil and season it with mustard and curry leaves.
  • Add the shallots and saute until it turns light golden brown.
  • Add tamarind extract and allow to boil for couple of minutes.
  • Add salt as required.

  • Add the grinded masala, mix well and cook in slow flame until the oil oozes out.
  • Once the nice aroma comes switch off and serve it.

Monday 11 May 2015

Curry leaves Kuzhambu | Kariveppilai Kuzhambu | Karuveppilai kuzhambu


Curry leaves kuzhambu is simple and delicious tangy gravy of south Indian kitchen.
It tastes great with rice, idly and dosa. 

I should mention that it will be a treat for pregnant women with its tangy, spicy, mild sweet taste and also with its health benefits too.


Being pregnant want to try some healthy and at the same time tangy, spicy gravy which suits my taste buds so made it for my Sunday lunch, had it with hot steaming rice along with papad.

Ingredients:

Mustard seeds – ¼ teaspoon
Shallot – 10 nos.
Tamarind -  Gooseberry size
Coriander Powder – 2 teaspoon
Chilly Powder – 2 teaspoon
Salt to taste
Oil to temper (Preferably Sesame seed oil)

To dry roast and grind to paste:

Curry Leaves / Karuvepillai – 1 handful (tightly packed)
Coconut – 1 tablespoon
Redchilly – 3 nos.
Garlic – 10 nos. (De skin)

Method:

Soak tamarind in water for ½ hour and extract juice.
Peel the skin of shallot, wash and keep it aside.
Dry roast and grind the ingredients given under “To dry roast and grind to paste” to smooth paste.
Heat a pan with oil season mustard seeds, add shallots and sauté till it becomes translucent.
Add the grinded paste, Coriander powder, Chilly powder and Salt.
Add the tamarind extract, cover and cook until the raw smell goes off.
Add a small piece of jaggery to enhance the taste (Optional)
Keep it in slow fire until the curry thickens and oil oozes out.

Note:
You can add Sambar Powder instead of chilly and coriander powder.

I have already posted Poondu Karuvepillai Kuzhambu here.

Monday 11 August 2014

Pepper Chicken Kurma



This is my home style recipe...and the specialty is this recipe doesn't include neither coriander powder nor chilly powder, Instead it has a super flavor of Pepper and Coconut.
I have draft this recipe long before but couldn't able to click as i mostly did it for dinner.
Yes, that was a big problem for me...I make most of the varieties for dinner so, i couldn't able to click.

Though we regularly cook chicken at home my blog has very few chicken recipes, i have to to admit that some what i missed to utilize the opportunity properly...From now i planned to post at least one chicken recipe per week.

Ingredients:

Chicken - 1/2 kg
Gingely oil - 2 tbsp
Pepper - 4 tsp Can increase as per the spice level.
Poppy seed - 1 tsp
Fennel seed - 1 tsp
Coconut - 1 cup (Hand full)
Onion - 3 nos.
Ginger garlic paste - 2 tsp
Salt to taste.


Method:

Heat a pan and dry roast fennel seed, pepper & poppy seed.
Add it to coconut and grind it to paste
Heat a oil in a pan add onion and ginger garlic paste and roast it well.
Now add chicken and sauté it to mix well.
Add salt and required amount of water to get the chicken cook soft.
Add the grinded paste and cook until the chicken is done well.


This goes well with any rice, roti or dosai ....tastes more yummy when done in a mud pan...

Notes:I have not added turmeric, if you want you can add.

Friday 8 August 2014

Green Peas Kurma (Pattani Kurma)

               

                    When i think of green peas recipe i prefer dried green peas, because here in Chennai or even in other region we get green peas with added artificial green color which is not good for health.
I can even say that i have phobia towards these chemical colors in food. Always i try my level best to get an attractive and appealing color in food by natural method.
                   
                      Green peas has high nutritional value and low in fat. This tiny peas are loaded with high level of micro nutrients, proteins and fiber. And i recently studied that an experiment of scientific study in mexico city revealed that two milligram of peas daily will prevent stomach cancer.

                        This is Peas Kurma, i am trying it after ages, and loved it with breakfast also i have packed it with rice for R. What does Kurma means to you...For me its a recipe with grounded paste of  coconut, poppy seed, fennel seed, ginger garlic, Green chilly or Pepper. This paste may vary according to the main ingredient in Kurma.

ok lets go to recipe...

Ingredient:

Dried Green Peas - 1 Cup
Few Curry leaves
Oil to temper
Salt to taste
Turmeric - few pinch

Masala 1: 

Onion - 1 (Big size)
Popp seed - 2 tsp
Ginger - 1 Inch
Garlic  - 4 No (large size)

Masala 2: 

Coconut - 2 tbsp
Fennel Seed - 2 tsp
Cumin Seed - 2 tsp

Method:

Soak Dried Green Peas overnight.
Drain the water in morning and Pressure cook it with fresh water for 3 whistle and keep it aside.
Choose the ingredients under Masala 1 and Roast it with very little oil and allow to cool.
Grind it to paste and keep it aside.
Also Grind the Masala 2 to paste and keep it aside
Heat oil in a pan and temper with curry leaves.
Add Masala 1 paste and saute until the raw smell goes.
Add required amount of salt and Masala 2 paste.
Add bit of turmeric and Cooked Green Peas.
Close the lid and allow to cook for 4 to 5 Minutes.
Switch off and serve it with Rice or Roti.

Monday 9 June 2014

Chana Chicken Curry





I know very well that my blogging has taken back seat for past couple of months due to unavoidable circumstance...still managing to click whenever possible to make my blog live....
Waiting to come up full swing soon...

This is the Chicken and Kabuli Channa combination...Goes well with any variety rice, Idly, Dosa, Roti and especially with Poori....Today we enjoyed it with cripsy dosai for breakfast...

Here goes the recipe details:

Ingredients:

Kabuli Chana/ chickpea - 1/2 cup
Chicken - 300 gm
Chilly powder - 2 tsp
Coriander powder - 3 tsp
Garam masala - 1/4 tsp
Salt to taste
Oil to temper
Curry  leaves - few

To grind each separately:

Shallot - 1 cup (Grind)
Ginger garlic paste - 2 tsp
Coconut - 1/2 cup (Grind)

Method:

Soak Chana overnight and pressure cook for 2 whistle.
Heat a pressure pan with 1 tbsp oil and add ginger garlic paste.
Saute well and add grinded shallot.
Once it turns golden color add chicken, salt and turmeric and saute well
Add Chilly, coriander and garam masala powder.
Add Coconut paste.
Saute for 5 mints in low flame and add Channa and required water.
Close the lid and allow to cook for 3 whistle.
Once the pressure is gone, open and serve it.



Thursday 13 March 2014

Mathi Meen Kuzhambu / Fish Curry (Tamilnadu Style)

           


 I always feel blessed to stay near the seashore...It has bought me loads of happiness, a night walk there with my H...a scenic view of Sun rise and Sun set...a lot i can add....Last but not least is the fresh fresh Sea foods, which i can get it from there straight to my kitchen...Morning and Evening the boat comes with full of fishes and market gets filled with varieties of sea foods...even when i think of my childhood...i remember that we eat veggies on only Friday, and other day will be with sea food varieties...

Ingredients:

Matthi Meen - 8 nos.
Onion - 2
Tamarind extract - 2 tsp.
Pepper powder - 1 tsp
Masala powder / Sambar powder - 3 tsp
Coriander powder - 3 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil to temper (Gingely oil)


To Temper:

Curry leaves - few
Mustard - 1/2 tsp
Fenugreek / Methi seeds - 1/2 tsp
Garlic  - 10 nos.

To Grind :
Coconut - 1 tbsp
Jeera - 1 tsp

Chop the onion.
Clean the fish and marinate it with bit of turmeric, salt and keep it aside.
Heat a pan with little oil and add the onion, cook untill it turns glossy and turn off.
Allow to cool and grind the onion and keep it aside.

Now again heat oil in the pan, temper with the ingredients given above in the list.
Add the Onion paste and saute well.
Add Masala powder, coriander powder and saute well for a minute.
Now add tamarind paste and required amount of water.
Time to add salt...when it boils add the grinded paste of coconut.
Add pepper powder.
Allow to cook it in simmer when you find the oil oozing out add the Fishes.
Curry should be cooked in slow fire until the fish is cooked well.

This can be served with Tiffen varieties or rice...

Wednesday 19 February 2014

Thakkali Kuzhambu

       Morning hours will be busy in sending my husband to office, he takes fruits or Sundal as lunch so i make only breakfast and sundal, in morning....and then will start my cooking by 6.00PM only, so that the food will be good when he have it for dinner...but, at this time i do not have sunlight to click for my blog...so i avoided clicking earlier but now i started to click on night and manage to produce few simple menus which i make as dinner....
        For past 2 weeks  i was badly carving for Thakkali kuzhambu, this is such a simple recipe which is part of southindian cooking....but, i haven't made it for ages, now this time i did it and enjoyed the meal....


Ingredients:

Tomatoes - 4 Nos.
Curry leaves
Vathal (Optional) - 1 tsp
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Gingely Oil - 1 tbsp
Salt to taste

Dry roast and grind to paste:
Onion - 1 No.
Garlic - 3 pieaces
Coconut - 2 tbsp
Fennel seed - 1 tsp
Jeera - 1 tsp


Method:

Boil the whole tomato and remove the skin and mash it.
Dry roast and grind to paste ingredients are given above in list.
Heat a pan, add oil and temper with Vathal, Curry leaves and add the tomatoes and saute.
Add Turmeric and sambar powder, allow to cook until raw smell goes.
Add the grinded paste, water if required and salt .
Cover and cook until you get a proper kuzhambu consistency.
Garnish with Coriander leaves...
This can be served with Rice or Idly Dosai

Monday 6 January 2014

Sweet Potato Kurma...

Valli Kizhangu Kurma...


Actually i love the taste of  SakkaraiValli Kizhangu...we just steam it and have it just like that....
And also we make fry, sambar, kara kuzhambu and so on...
This time i tried Kurma....Yeah it turned out well and tastes great...

Ingredients:

Sweet Potatoes - 3 nos.
Onion - 1 Finely chopped
Oil to saute
Salt to taste

To dry roast and Grined:
Onion - 1 chopped
Coconut - 1 cup
Fennel seeds - 1 tsp
Poppy Seeds - 1 tsp
Turmeric - 2 pinch
Ginger and garlic - 1 tsp chopped

Heat a pan, and add oil to temper with curry leave and add finely chopped onion and saute until it
turns golden brown.
Add green chilly and sweet potatoes cube (de-skinned), saute well and add the grinded
Coconut paste and salt.
Add required amount of water and allow to boil until the potatoes become tender.
Switch off and serve it with Chappathi or Roti...

Monday 16 December 2013

Nellai Sambar...



Ingredients. Tur Dal - 1/2 cup
turmeric - 1/4 tsp
asefoedita -  3 pinch
Mixed Vegetables - 1 cup (the one suited for sambar)
Sambar powder - 2 tsp
Curry leaves - few
Mustard - 1/4 tsp
Tamarind extract - 1 tbsp
Oil - 1 tbsp.
salt to taste
Red chilly - 1
Onion - 1 no.
Tomato - 1 no.

For Grinding:
Coconut - 1/2 cup
shallot - 2
Jeera - 1 tsp
Grind the above ingredients n keep it aside.


Wash and pressure cook tur dal along with turmeric.
Once the dal it cooked mash it and keep it aside.
Temper mustard, curry leaves, whole red chilly, asefoedita in oil.
Add onion sauté for while and add the vegetables, Onion and tomatoes to it.
Add Sambar powder and sauté well until the raw smell goes.
Add required water and tamarind extract.
Once it starts to boil add the mashed tur dal and salt.
Finally add the grinded paste, check for consistency and can add water.
Allow to boil for 5 mins and top it with fresh coriander leaves and serve.

Thursday 5 December 2013

Coriander leaves Sambar...

                      There are so many varieties of sambar, yes the small addition or variation of ingredients makes the taste of the recipe change to different dimension...
This one taste great with the addition of coriander leaves while grinding....


Ingredients.

Tur Dal - 1/2 cup
turmeric - 1/4 tsp
asefoedita -  3 pinch
Mixed Vegetables - 1 cup (the one suited for sambar)
Sambar powder - 2 tsp
Curry leaves - few
Mustard - 1/4 tsp
Tamarind extract - 1 tbsp
Oil - 1 tbsp.
salt to taste
Red chilly - 1
Onion - 1 no.
Tomato - 1 no.

For Grinding:
Coconut - 1/2 cup
Coriander leaves - handful
Jeera - 1 tsp
Grind the above ingredients n keep it aside.


Wash and pressure cook tur dal along with turmeric.
Once the dal it cooked mash it and keep it aside.
Temper mustard, curry leaves, whole red chilly, asefoedita in oil.
Add onion sauté for while and add the vegetables and tomatoes to it.
Add Sambar powder and sauté well until the raw smell goes.
Add required water and tamarind extract.
Once it starts to boil add the mashed tur dal and salt.
Finally add the grinded paste, check for consistency and can add water.
Allow to boil for 5 mins and now its ready to serve.
 

Tuesday 22 October 2013

Nalli Elumbu Kuzhambu

                    Using of Shallot for any of the Authentic / traditional recipe will yield a great taste to that recipe, Most of the tamilians, specially south side always use gingelly oil and shallots for any traditional that too  particularly non veg recipe.


Mutton (Bone marrow) - 250 gms
Shallot - 100 gms
Ginger garlic paste - 3 tsp
Bay leaves - 1
Cardamon - 1
Cinnamon  - 1
Aniseed - 1
Coriander powder - 3 tsp
Chilly powder - 1 & 1/2 tsp
Turmeric - less than 1/4 tsp
Curry leaves - few
salt to taste
Gingelly oil - 1 tbsp

Grinding:
Coconut - 1/4 cup
Fennel seed - 1 tsp
Poppy Seed - 1 tsp

Soak poppy seed in a hot water for 15 minutes and grind it along with coconut and fennel seeds.
Wash and Pressure cook bone marrow upto 3 to 4 whistle along with required salt and turmeric.
Peel shallots, wash it and chop it finely.
Heat a heavy bottom Wok and and temper Cardamon, Cinnamon, bayleaves, curry leaves, Aniseeds in Oil.
Add Ginger garlic paste, Saute well.
Add Shallots and sauté well until it turns golden brown
Now add the chilly and coriander powder and cook until the raw smell goes.
Add The cooked bone marrows along with water in it.
Allow to boil well.
Add the grinded paste and salt if required (We have already added salt while cooking bone marrow).
Allow to cook in heat for 5 more minutes or until the sauce attain its desire consistency.
Serve it with Rice, Roti, Idly or Dosai.
 




I am happy to send this to TST :)

Wednesday 9 October 2013

Murungaikai Kadalai Paruppu Kurma


                        I use to Watch some of the Television cookery shows regularly, specially Chef Damu's program, he always prepare very simple recipes which we can able to do it on day to day basis with very simple ingredients.. This is one of the recipe prepared by him in the tv show.
It's one of the good old recipe of Tamilnadu...We do not add onion in this reacipe...
After tasting it really made me to go nostalgic towards my Paternal grandma's cooking.

Ingredients:

Drumstick - 2
Channa Dal -  1/2 cup
Turmeric - 1/2 tsp
Chilly powder - 2 tsp
Coriander powder -  3 tsp
Tamarind - 1/4 tsp
Tomato - 2
Coconut - 1/4 cup
Poppy Seed - 2 tsp
Oil - 1 tbsp.
Salt to taste
Green Chilly - 2
Fennel seed - 1/2 tsp
Curry leaves - few
Coriander leaves - few.

Method:

Soak channa Dal for minimum 1 hour.
Soak Poppy seed in hot water for 15 mins, grind  it with Coconut and keep aside.

Heat the pan, oil it and  temper with Curry leaves and Fennel Seed.
Add tomato and sauté well till it gets cooked.
Now add Drumstick and Channa dal then Turmeric powder, Chilly powder, coriander powder.
Saute it well and allow to cook. Add salt and required amount of water let it boil.
Add green chilly and coconut paste.
Now add just 1/4 tsp of tamarind to it. Add coriander leaves and curry leave to garnish
Switch off in 5 mins and serve it with rice.

I am sending this to WTML event @ Asiyama Page
Also sending this to Side dish mela event @ Cooking4allseasons
 

Wednesday 2 October 2013

Poondu Karuvepillai Kuzhambu

             Garlic Curry Leaves Gravy   

                     I like the taste of garlic when it is tempered in lemon rice, yes first time I have seen my MIL used garlic to temper lemon rice...From that day I never missed doing it whenever I use to prepare lemon rice.
Apart from that I like the taste of garlic in Kara Kuzhambu, Vathal Kuzhambu, Murungai Keerai poriyal and the list continues :)
Today I have made this Poondu Karuvepillai kuzhambu, it taste great with rice with a bit of ghee...Pappad is more than enough as a side dish.
The consistency of the Kuzhambu will be thicker like thokku, it goes even well with hot idly and dosai.
 


Ingredients:

Garlic - 20 nos.
Curry leaves - hand full
Onion - 2 nos.
Tomato - 1 no.
Dried Red chilly - 1
chilly powder - 1 tsp (can add according to your req. spice level)
coriander powder - 3 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Gingelly oil - 1tbsp
Mustard - 1/4 tsp
Tamarind paste  - 2 tsp


Method:

Dry roast curry leaves and grind it along with tomatoes.
Peel the outer layer of garlic and keep it ready.
Finely chop the onion.

Heat a pan, add oil  and temper with mustard, dried red chilly, curry leaves, garlic and onion.
Once the onion turns golden brown add the tomato curry leaves paste.
Sauté well until the raw smell goes.
Add chilly powder, coriander powder, salt and turmeric powder.
Once the masala got fried add the tamarind paste and required amount of water.
It should be thicker so add just little water. close the lid and allow it to be in simmer for 5 mins.
If you check it, you can see it emits the oil...Switch off and serve it with rice , idly or Dosai.


Also I am sending this to Side Dish Mela Event @ Srivalli's blog
 

Monday 30 September 2013

Fish Curry with added Pepper

             Here in Tamilnadu, Fish Kuzhambu / Curry has been made in different way...Place to place it differs...In Chennai I have seen people making it without coconut paste, in Deep south like Nellai to kanyakumari we prepare it with coconut paste...Even a slight variation will definitely change it taste...
Some more spicy, some tangy, some with the taste of sweet and tangy.
We have enjoyed the uniqueness of each fish curry, its flavors and still some taste of this curry linger in our tongue whenever we think of it.

Here I prepared with the roasted pepper, jeera and curry leaves with the addition of fresh coconut grinded to give a thick kuzhambu / curry.
Added very little chilly powder, you can relish the pepper taste and flavor with Fish curry.

Ingredients:

Fish  - 1/4 kg
Onion - 1 cup
Tomatoes - 1 no.
Turmeric - 1/4 tsp
Pepper - 2 tsp
Jeera - 1 tsp
Curry leaves  - hand full
Grated coconut - 1 cup
chilly powder - 1/4 tsp
coriander powder - 3 tsp
Tamarind - 1 small lemon size.
Fenugreek - 1/4 tsp
mustard - 14 tsp
Garlic - 10 nos.
Gingelly oil - 1 tbsp

Method:

Clean the Fish, add turmeric and salt ... keep aside.
Soak and extract the water from tamarind.
Dry roast pepper, jeera and curry leaves  and grind the roasted spice along with the grated coconut.

Heat Pan temper with mustard, curry leaves and fenugreek.
Add Chopped onion, garlic and once it is cooked add the tomatoes.
Add coriander and chilly powder sauté it for 1 min and add the tamarind extract.
Add Salt and turmeric powder.
Now its the time to include the grinded paste, mix well and add required amount of water.
Add some curry leaves when it starts to boil add the fish and simmer the stove.
Switch off within 5 mins...or when the fish is cooked.

Saturday 28 September 2013

Chicken Rasam

               Yes, the title is correct only...I have prepared Chicken / Kozhi Rasam only.
Earlier Mom use to make this often, may be she makes it weekly, It tastes awesome...
I know that she use to extract some chicken stock when preparing for some other recipe and make this rasam, i have also done it in the same way...
Or else use cooked and shredded chicken 1 tablespoon, which is also makes this rasam more interesting.

This Rasam do not have Jeera...only pepper and other masalas...

Ingredients

Chicken stock  - 1 cup (or cooked shredded chicken - 2 tsp)
Cinnamon - 1
Bay Leaf - 1
Chilly powder - 1/2 tsp
Pepper powder - 1 tsp
Coriander powder  - 1 tsp
Onion - 1
Tamato - 1
turmeric - a pinch
Tamarind - very little (Soak and extract water)
Salt to taste
Oil to temper

Grind the onion coarsely and keep aside.
Heat a pan with oil, temper with Bay leaf, cinnamon and add Ginger garlic paste.
Add Coarsely grinded onion and sauté well till it turns golden brown.
Add the tomato and turmeric.
Once the above is cooked well add chilly powder, coriander powder, salt and pepper.
Add the chicken stock and allow to boil so that it emits nice aroma
Now add very little tamarind and keep it in simmer flame for 2 mins and switch off.
Add some coriander leaves and serve.

And I am sending this to Side Dish Mela @ cooking4allseasons.

 

Monday 23 September 2013

Kollu Rasam

               Horsegram is called kollu in Tamil, It help in reducing fat, people who are in diet to weight loss can take this regularly and also this is good in curing cold and cough...
And Pregnant ladies should avoid this as it produce heat.


Ingredients:

Horse gram - 2 tbsp.
Coriander  and curry leaves - few
Pepper  - 2 tsp
Jeera - 2 tsp
Salt to taste
Red chilly  - 1
Garlic - 3 nos.
Asefodita - 3 pinch
Tamarind water - 1 cup
Turmeric - a pinch.
Mustard - 1/4 tsp
Tomatoe - 1 small.

Method:


Soak the horse gram overnight.
Pressure cook it with water and salt to 4 whistle and mash it well along with water in it.
In a pan temper with oil,  mustard, curry leaves, asefodita and add mashed tomatoes.
Add tamarind water and cooked horse gram with water.
Heat should be in sim / Slow
Add a pinch of turmeric and salt
Crush jeera, pepper, garlic and redchilly and add it to the Rasam.
Add Salt to taste.
Add Coriander leaves.

Do not allow to boil. switch off before it starts to boil.

I am sending this to TST.

 Also sending it to Side Dish Mela Event @ Cooking4allseasons

Sunday 22 September 2013

Soya Chunky Curry

             My better half was asking me to make the Soya curry for long time, Which i made it a year before but I couldn't make it in the same way because i lost my recipe notes somewhere and unable to get the same taste whenever i want to recreate it.
For me now the blog is a boon, where i note down the procedure and ingredients.
Ok, this recipe is also some thing different than the one my better half asked for...
It's mild in spices and awesome pair with Rotis, chappathis and pulkas.

Ingredients:
Soya Chunks : 50 gms
Ginger garlic paste - 2 tsp
Mint - 1 tbsp. leaves.
Coriander powder - 2 tsp
Chilly powder - 1 tsp
Turmeric - 1/4 tsp
Curd - 1 tbsp.
salt to taste
oil to temper

To Grind:
Onion (roast with little oil) - 2 nos
Cashews - 10
Coconut - 1/4 cup.

Methods:
 

Drop the Soya chunks in a hot boiling water and switch off.
Keep the vessel closed for some 5 mins
Drain and change it with cold water and squeeze the extra water from the chunks and keep it aside.

Heat a pan with 2 tsp oil, temper with cloves, cinnamon, Cardamon and Mint leaves.
Add ginger garlic paste and sauté till it turns to golden brown.
Add the grinded paste of onion, cashews and coconut and allow to boil until the raw smell goes.
Now add chilly, coriander and turmeric powder and sauté well.
Add the chunks and salt to taste.
Add the curd and close the lid and allow to cook.

Best to serve it with Rotis...

I am sending this to Side Dish Mela  Event @ Cooking 4 All Seasons.
 

Urundai Kuzhambu (Masala Version)

                                I like Urundai Kuzhambu alot, my mom and my family members make it with tamarind extract and coconut paste, somewhat similar to our muttai kulambhu (Egg curry) or kara kuzhambu.
I have never heard of urundai kuzhambu without tamarind extract, last week in  TV show, Chef Damu has done this Urundai kuzhambhu without tamarind so, that version is here. That's the reason I have also coated as Masala Version in the title.
It taste like Non Veg Gravy as it contains more spices like mint, ginger, garlic and so on.

Ingredients:

For Paruppu Urundai:
Channa dal - 1 cup
Red chilly - 2
Curry leaves  - few
Salt to taste
oil to shallow fry.

For Kuzhambu (Gravy):
Cinnamon - 1
Elachi - 1
Bay leaf - 1
Cloves - 2
onion  - 2 nos
tomatoes - 1 (Grind it)
Ginger garlic paste  - 2 tsp
Mint leaves - 1 hand full
curry leaves - few
Chilly powder - 1 tsp
coriander powder -  3 tsp
Coconut - 1/2 cup
Turmeric powder - 1/4 tsp

First grind channa dal, redchilly and curry leaves with salt to Vadai consitensy and round it to ball shape and just shallow fry.
Fry it just 1/2 way do not deep fry it. Now keep it aside.
Grind Coconut and curry leaves and keep it aside
Keed the tomato puree and gingergarlic paste ready
Chop the onion and clean mint leaves and keep it aside.

Now heat a pan with oil and add the spices like cinnamon,Elachi, Bay leaves, cloves allow to crack.
Add Ginger garlic paste and sauté till brown and now add the onion and mint.
Once it is fried to brown add tomatoes and cook until it get mashed.
Now add chilly, turmeric and coriander powder and salt to taste.
Allow to boil and now add the coconut paste.
Once the raw smell goes simmer the stove and add the shallow fried dal balls.
Keep it for 5 mins so that the balls get cooked completely.
Now serve it with rice or Idli, Dosai.

Also I am sending this to Side Dish Mela @ Cooking 4 All Seasons

 

Thursday 19 September 2013

Egg curry / Udaithu vitta muttai kuzhambu

It's a simple recipe...when i was working i do this often because it saves time :)

Ingredients:
Egg - 3
Onion - 2
Tomatoe - 1
Tamarind - smaller than lemon (Extract just a cup of juice)
Turmeric - 1/4 tsp
Curry leaves - few
Mustard - 1/4 tsp
Fennugreek - 1/4 tsp
Fennel seed - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 3 tsp
Salt to taste
Oil to temper
Coconut  - 1/2 cup.

Paste:
Grind coconut and fennel seed/ perunjeeragam.

Method:
Heat pan, add oil and temper with mustard, fenugreek, curry leaves.
Add onion and sauté until it get cooked half way
Then add tomatoes, once the tomatoes get mashed add chilly and coriander powder.
When the raw smell goes add tamarind extract , Salt and turmeric powder.
When it is boiling add the coconut paste, when the curry is ready sim it and add the egg.
Egg should be directly added by removing the shell to the sauce, heat should be sim.
switch off once the egg gets cooked.


And i am sending this to Side dish Mela event by Srivalli