Vendakkai Kulambu ~ Bhindi curry for rice

Diposting oleh adiba
Senin, 18 November 2013
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VENDAKKAI KULAMBU

Watching the last match of sachin was very emotional. My grand father, uncle and brother are hard core cricket fans at home. i was left with no other option than joining them in cheering for Team India. I remember the days, when my grand father listens to cricket commentary in radio and also the days watching match in television munching snacks like seedai and boiled groundnuts. Those were the days sachin started to play. i started watching cricket in tendulkar era. it was also nice to watch the last match with my son. he kept on asking, why he is retiring, wont he touch the bat again and all.



VENDAKKAI KUZHAMBU

I am a big fan of bhindi. i mostly prefer to have simple vendakkai poriyal with rice. sambhar and this kulambu are other preparations i make with bhindi. Now straight to the recipe.

BHINDI CURRY FOR RICE


Ingredients:

Bhindi / Vendakkai - 10
Shallots - 10 (finely chopped)
Garlic - 7
Tomato - 1 (finely chopped)
Tamarind - a lemon sized
Turmeric powder - a pinch
Chilly powder / Kulambu milagaai thool - 2 tsp's
Corriander powder - 2 tsp's
Salt to taste

BHINDI

For Tempering

Sesame oil - 1 tbsp
Mustard - 1 tsp
Fenugreek seeds - 1/4 tsp
Dry red chilly - 2
Curry leaves - 1 sprig

Method:

Soak tamarind in warm water for about 10 mins and squeeze and get the tamarind water ready.

BC1

Heat sesame oil in a pan. add mustard, fenugreek and dry red chilly. let the mustard pop. then add in the shallots and garlic. saute it well, till the onions turn translucent.

Add the chopped bhindi to the pan and saute it for 1 or 2 minutes. then add the tomatoes, turmeric powder, chilly powder / kulambu milagaai thool and corriander powder. mix well with the bhindi.

BHINDI CURRY 2

Add the tamarind water, salt to taste, curry leaves and mix well. add 1/2 cup of water and mix well. close the pan with its lid. let the curry get cooked in medium flame for about 8 - 10 minutes.

CURRY


Check whether bhindi is cooked or not and remove the curry from flame. Serve hot with rice.


BHINDI CURRY

Notes:

You can use big onions instead of shallots. but shallots add great taste to the curry.

This curry goes well with idly, dosa and rice.


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Thanjavur Kadappa ~ Potato side dish for poori, idly and dosa

Diposting oleh adiba
Selasa, 05 November 2013
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Thanjavur kadappa

The Best Tamizh food can be tasted in Thanjavur belt. be it kumbakonam for authentic tamil food or a little andhra influenced trichy food. Thanjavur is known for traditional tamilian food. No wonder as it remained chola dynasty's capital when kaveri river was flowing undisturbed. Thanjavur was once Rice bowl of Tamil nadu. now deprived of water, agricultural lands are converted into plots and layouts.


Thanjavur

We went to thanjavur in 2005 to visit the big temple. after gazing at the temple gopuram in moonlight for a long time, we felt hungry and decided to finish off our dinner in thanjavur itself before we set to travel to kumbakonam. we was referred by the local people to a small mess near the bus stand. we easily found the mess that day. it was a small and simple mess. we ate almost all varieties in the menu that day as every dish was so tasty. 

Thanjavur periya koil

When we went back to thanjavur in 2011, we searched for that mess nearly for an hour. we could not find it. instead we found a popular jewellery show room in the place of that mess. we are slowly forbidding our traditional food isn't it?

thanjavur kadappa

Poori, Idly and dosa are served with this kadappa in kumbakonam and thanjavur. Kadappa tastes like poori masala and tastes like kurma too. some call it kumbakonam kadappa. kumbakonam and thanjavur are just 30 kms apart.

Tanjore temple


Thanjavur / Kumbakonam kadappa

serves - 3
prep time - 5
cooking time - 25 mins

Ingredients:

Monng dal - 3 tbsp
Potato - 2
Onion - 1
Ginger garlic paste - 1 tsp

To Grind:

Green chilly - 2
Grated coconut - 3 tbsp
Saunf / fennel /perunjeeragam - 1/2 tsp
Roasted gram / pottukadalai - 1 tsp

For tempering:

Oil - 2 tsp
Mustard - 1/4 tsp
Bay leaf - 1 small
Cinnamon stick - 1' inch
Cloves - 3

thanjavur kadappa imgredients

Method:

1. Dry roast the moong dal for a minute and then pressure cook by adding 1/2 cup water to the dal. pressure cook up to 3 whistles. Also pressure cook potatoes along or separately. peel its skin and set aside.

2. Grind grated coconut, green chilly, roasted gram and saunf with little water into a smooth paste.

3. Heat a pan, add 2 tsp's of oil. when the oil is hot, add bay leaf, cinnamon, cloves and mustard.

4. Add the finely chopped onions and saute till it turns translucent. then add ginger garlic paste and saute it.

5. Add the chopped potato and mix well with the onions. then add in the cooked and mashed moong dal. let the mix boil well.

6. Finally add in the grounded coconut paste and give a mix. add salt to taste. let it boil in slow flame for a minute and remove the kadappa from fire.

7. Garnish with corriander leaves.

kadappa

Serve with Poori or Idly or Dosa.



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