Vendakkai Kulambu ~ Bhindi curry for rice

Diposting oleh adiba

Senin, 18 November 2013

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.

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.

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

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.

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.

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.

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

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.

Label: bhindi, Curry, Kuzhambhu

Sweet and Spicy Vegetable Curry / Theeyati Pulusu

Diposting oleh adiba

Senin, 20 Mei 2013

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Collecting cookbooks interests me a lot! after collecting so many book's, i felt that only few book's are worth saving for life-time. now a days i restricted myself in buying cookbook's. only if i desperately long for a book, i buy it. Cooking at home with Pedatha was one book, that i wanted to buy for a long time, when hubby gifted me the book for my last year's birthday, i was so excited about the gift! maybe the warmness and love filled recipes in the book or my favorite andhra recipes should have been the reason for excitement! Today's recipe is from Cooking at Home with Pedatha! do try, you will love this curry as it will have balanced taste of sweetness of jaggery, tangy from tamarind and spicy from lots of chillies!

I almost cook just an hour before the lunchtime. mostly i don't plan my meals, i go and check my refrigerator and decide on that. some times i call and ask my hubby on what to cook, he always leaves to my choice!! I wanted to try this curry for a long time, luckily had vegetables in hand and went ahead! Do you plan your meals the previous night?

Theeyati Pulusu / Sweet and Spicy Vegetable Curry

Serves - 3

Preparation time - 20 minutes

Cooking time - less than 30 minutes

Ingredients:

Vegetables :

Bottle Gourd - 1

Sweet potato - 1

Drumstick - 1

Raw Mango - 1/2

Pumpkin - 1/4

Brinjal - 1

Tamarind - 1 small lemon size

Sambhar powder - 2 tbsp

Jaggery - 2 tbsp

Green Chillies - 3 or 4

Corriander leaves - 1 tbsp

For Tempering:

Oil - 2 tbsp

Mustard - 1 tsp

Fenugreek seeds - 1 tsp

Curry leaves - 1 sprig

Asafoetida powder - 1/2 tsp

To grind into powder:

Split urad dal / udaicha ulundhu / minapa pappu - 1 tbsp

Bengal gram / kadala paruppu / senaga pappu - 1 tbsp

Sesame seeds / ellu / nuvvulu - 1 tsp

Method:

Heat a pan, and dry roast the split urad dal, bengal gram and sesame, till they reach golden color let them cool and grind into a fine powder.

Boil 1/4 cup of water and remove from flame and add tamarind to it and let it soak for 10 minutes and squeeze the pulp.

Wash the bottle gourd and peel it's outer skin and chop into big chunks. do the same to sweet potatoes. chop the other vegetables into big chunks.

In a pan, heat oil, add mustard and let it splutter, add fenugreek seeds, asafoetida powder, green chillies and curry leaves. Then add all the vegetables together and mix well with the tempering. add enough water to cover the vegetables and let it boil for almost 10 minutes, till all the vegetables are cooked well.

Meanwhile, To the squeezed tamarind water, add 1 cup of water then the grounded powder, sambhar powder and mix well. also mix in the jaggery ,mix with your hands. this way, you can mash the jaggery and also mix well.

Now, after the veggies are cooked, add in the tamarind water and mix well with the vegetables. Let the curry boil for 5 minutes in medium flame..

Garnish with corriander leaves and curry leaves.

Serve warm with rice and ghee!

Label: Andhra cuisine, Curry, Kuzhambhu, Pulusu

Vatha Kuzhambu ~ வத்த குழம்பு

Diposting oleh adiba

Selasa, 19 Maret 2013

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This Vatha kuzhambu recipe is the perfect recipe. Making perfect vatha kuzhambu and mor kuzhambu remained as a dream to me before. Now i have a favorite tutor on youtube, from where i learned to make perfect traditional brahmin style vatha kuzhambu. i have prepared vatha kuzhambu with same ingredients, but now i know, the order in which the ingredients should be put to cook. simple tricks! come on i will teach you, what i learned.

Meal with vatha kuzhambu, sambhar, poriyal

The tricks i learned this time is to roast the sambhar powder, before adding the small onions and garlic. next trick is allowing the kuzhambu to boil well and let the kuzhambu leave oil in the sides of the pan.

Traditionally vatha kuzhambu is made in kalsatti, it seams the kalsatti made kuzhambu is extra special in taste. Still in many brahmin house-hold, making vathakuzhambu in kalsatti is in practice. When i visited a mess in west mambalam, few people were having curd rice and vatha kuzhambu as the side dish. even i started to eat like that way back home, Its better than eating with pickle! Try for yourself!

This vatha kuzhambu will be bitter, tangy and spicy. a bit of jaggery makes all the taste get balanced. No wonder, this vatha kuzhambu remains as favorite to many people.

Vatha Kuzhambu Recipe

Prep Time: 10 mins

Cooking Time: 20 mins
Serves: 4
Recipe Cuisine: Indian
Recipe Type: Curry

Ingredients:

Sundakka, Manathakkali vathal - 1/4 cup
Old tamarind- 1/2 a size of lemon
Small onions - 1 cup (15 no.)
Garlic - 1/4 cup (10 no.)
Sambhar powder - 3 tsp's
Jaggery - a tiny bit

For Tempering:

Sesame oil / Nallennai - 1/4 cup
Mustard - 1/2 tsp
Fenugreek / vendhayam - 1/4 tsp
Cumin / Jeeragam - 1/4 tsp
Chana dal / Kadala paruppu - 1 tsp
Dry red chilli - 1
Curry leaves - 1 sprig
Asafoetida powder - 1/4 tsp

Method:

1. Soak the tamarind in 1/2 cup of warm water for about 10-15 minutes. Squeeze the tamarind and get the extract in a bowl. repeatedly add water to tamarind and squeeze it twice. this helps in taste.

2. Peel the outer skin of small onions and garlic and keep aside.

3. Heat a tsp of oil in a small pan and roast the sundakka and manathakkali vathal in medium flame for about a minute.

4. Heat a thick bottomed pan, add 1/4 cup of sesame oil, when the oil is hot, drop in the mustard and let it pop, then add chana dal, jeeragam, fenugreek, dry red chilli, asafoetida powder and curry leaves.

5. Next add in the sambhar powder in slow flame. roast the sambhar powder in slow flame for about 1-2 minutes, till you see change in colour.

6. Then add the small onions and garlic, roast the onions and garlic in slow flame for about 5 minutes, till the shallots and garlic turn soft and cooked.

7. Now, when the small onions and garlic are cooked, add in the tamarind water and some curry leaves. add salt to taste and stir well. let the kuzhambu boil in medium flame for about 5 minutes.

8. The oil should seperate from the curry, only on seeing that, add in the roasted sundakka vathal. Add a small piece of jaggery at the end. again let the kuzhambu boil for about 2-3 minutes.

Switch off the flame and serve hot with rice and appalam. Few people like to have this vatha kuzhambu as a side, for curd rice.

Notes:

I have added medium amount of tamarind, you may increase to a small lemon sized one, if you prefer more tangy kuzhambu!.

Vatha kuzhambu stays good for 2-3 days in room temperature.

While you want to prepare food for travel, prepare this kuzhambu the earlier night. prepare it little thick. next day, mix the kuzhambu with hot rice and pack for your travel. it should keep well for 6-8 hours.

Add little salt to the kuzhambu, as the sundakka vathal and manathakkali vathal has salt in it. so it will get balanced in the kuzhambu.

Label: Combo-Lunch, Curry, Kuzhambhu

Pavakkai curry / Pavakkai kuzhambu

Diposting oleh adiba

Selasa, 31 Juli 2012

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Whenever hubby gets vegetables for the week, he picks bitter gourd, which is my least favorite. i either fry or prepare Pavakkai pitlai with it. This all changed after my sis introduced me this pavakkai kuzhambu. i referred a cook book and modified the recipe & this kuzhambu came out so good. No wonder we wiped out the bowl clean. so if you are fed up with usual bitter gourd recipes, give this curry a try!! you will love it.

This Bitter gourd curry is a fusion of all tastes, as it is bitter,spicy, sweet and tangy. also this curry becomes thicker with the roasted and grinded raw rice along with chillies and chana dal. i am going to try this part in all my thin kuzhambu to make them thicker!

Pavakkai Kuzhambu

serves - 2
preparation time - 30 minutes

Ingredients:

Bitter Gourd - 1
Onion - 1
Tomatoes - 2
Garlic - 4 cloves
Turmeric powder - 1/4 tsp
Chilly powder - 1 tbsp
Dhaniya powder - 2 tbsp
Tamarind - a small lemon sized one
Jaggery - 1 tsp
Oil - 2 tbsp
Mustard - 1/2 tsp
Curry leaves - 1 sprig

To roast and grind

Raw rice - 1 tbsp
Chana dal / kadala paruppu - 1 tbsp
Dry red chillies - 3
Curry leaves - 1 sprig

Method:

Have a warm 1/4 cup of water and soak the tamarind in it. let them soak for about 10-15 minutes. once soaked, squeeze the pulp out and separate the tamarind extract and set aside.
Cut the bitter gourd into half vertically. hold it tight and chop into small pieces by cutting side-wise. heat a tbsp of oil in a pan, add the chopped bitter gourd and fry in medium flame for about 4 minutes. sprinkle few drops of water, when it tends to stick to the pan. frying the pavakkai for about 4-5 minutes will reduce the bitterness.
At the same time, heat a pan and dry roast the raw rice, chana dal, dry red chillies and curry leaves one after another and let them cool. once cooled, grind them in your chutney jar into a fine powder.
Chop the onions and tomatoes finely.
In a Pan, add the rest of oil and heat it, then add mustard and let it splutter. then add the curry leaves and garlic. fry the garlic, till they turn soft. next add the chopped onions and saute it till they turn translucent.
Next add the chopped tomatoes and mix with the onions. add salt to taste, turmeric powder, chilly powder and dhaniya powder. give all a good mix.
Add the fried pavakkai / bitter gourd to the pan and mix well with the masala's. then add the tamarind extract and let them boil. add 1/2 cup of water to the pan. once the mix starts to boil, add jaggery and mix well. let the curry boil in medium flame for about 2 minutes.
Finally add the grounded rice, chana dal mix to the curry and mix well. now the curry becomes thicker, so add water as per the consistency you require your curry to be and let the curry boil. then switch off the flame.

Serve with Rice or dosai.

Notes:

Do not add jaggery and tamarind too much than told in the recipe, as it may over dominate the taste of each other. every taste should be in a balanced level in this curry.

Label: Bitter gourd, Kuzhambhu

Sodhi Kulambu ~ tirunelveli special

Diposting oleh adiba

Selasa, 20 Maret 2012

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Sodhi, also known as mapillai sodhi, a speciality kulambu/gravy made in tirunelveli, kanyakumari districts. This sodhi is prepared for the newly married groom by his mother in law, when the groom first visits bride’s home. Lovely occasion isn’t it? Traditionally this sodhi kulambu is served with inji thuvayal/ginger chutney. When I prepared and ate, I felt spicy potato poriyal or roast will go really well with this sodhi.

I prepared this sodhi, just for its fancy name and to find out, is the fancy name worth for it. Well it’s certainly a rich dish with lots of coconut milk and lots of vegetables that makes perfect to serve for son-in-law to impress him.

Vegetables cooked in coconut milk makes this kulambu very delicious. what makes this different is, using green chilly and using moong dal/roasted gram for thickening this kulambu.

Mapillai Sodhi Kulambu

Serves 3

Recipe source: AVM mangayar choice book

Ingredients:

· Carrot – 1

· Potato – 1

· Beans – 10

· Green peas – ¼ cup

· Brinjal – 2

· Drumstick – 1

· Onion – 2

· Ginger – 2 inch size

· Garlic – 5

· Green chilli – 5

· Coconut – ½ grated / thick coconut milk – 1 and 1/2 cup

[mudhal thengaai paal / first pressed – 1 cup and second pressed / irandavathu paal – 1 cup]

· Roasted gram / pottukadalai – 1 tbsp

· Turmeric powder – a pinch

· Curry leaves – 1 sprig

· Sesame oil /coconut oil – 2 tsp + ½ tsp

· Mustard – 1/2 tsp

· Fenugreek – ¼ tsp

· Lemon juice – 2tsp

Method:

1. First, chop the vegetables, brinjal, drumstick, carrot, potato and beans into big chunks. Chop the onion, ginger and garlic finely. Extract coconut milk. Make sure you have first pressed coconut milk about 1 cup separate from the second pressed coconut milk 1 cup. if you are using store bought coconut milk, use 1 cup as it is and dilute 1/4 cup of coconut milk with 1/2 cup of water.

2. Heat a pan, add 2 tsp oil, add green chilli and sauté it for at least 1 minute till it turns soft.

3. Remove the green chillies and add finely chopped ginger, garlic, fenugreek seeds and sauté them well. Next add finely chopped onions and sauté till it turns translucent. Now add the chopped vegetables, green peas and sauté along with the onions for at least 3-4 minutes. Add turmeric powder, salt for the vegetables and mix it. Add 1 cup of water and second pressed coconut milk to the vegetables and let the vegetables boil for 10 minutes in medium flame. to cook drumstick it takes 10 minutes, if you are not using drumstick, then let the vegetables cook for just 6 minutes.

4. Now grind the sautéed green chillies along with roasted gram dal/pottukadalai with little water into a fine paste.

5. Check whether vegetables are cooked or not, if cooked add the grinded roasted gram/ pottukadalai paste and give a mix. Turn the flame low. Now add first pressed coconut milk and let the sodhi boil in low flame. It takes 1 or 2 minutes. Once it boils, remove the sodhi from flame. Add lemon juice and give a stir.

6. Heat a small tempering pan, add ½ tsp oil, add mustard and let it splutter, and then add curry leaves. Transfer the tempering to the sodhi.

7. Serve with hot steamed rice, potato roast and with some ginger chutney.

Notes:

You can choose any vegetable, or this sodhi can be prepared as a plain one without any vegetable.

Many people add cooked moong dal (1/4 cup) to this sodhi. you can try that and avoid using roasted gram.

So what did your mom cooked first for you husband? Friends, Love to hear from you.

Label: Kuzhambhu, Tirunelveli special

Pacha Manga Curry

Diposting oleh adiba

Kamis, 15 September 2011

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Drumstick and Mango combination is the best for sambhar. The combination proved again in this coconut based simple curry. This is Muringakka Pacha Manga Curry from God’s own country Kerala. A finger licking curry, with simple recipe is so rare, this curry is one among. you can make this curry in minutes if you have small onions and grated coconut ready in hand.

Ingredients:

Raw Green Mango - 1

Drumstick – 1

Coconut Oil – 2 tsp

Mustard – 1 tsp

Jeera / Cumin – 1 tsp

Curry Leaves – 1 sprig

To Grind:

Small Onions – 8 (peeled)

Grated Coconut – ¼ cup

Dry Red Chilli – 3

Method:

Cut the Drumstick and Mango into pieces. Cook both the vegetables in one cup of water. Or Microwave the vegetables in microwave high for about 10 minutes.

Heat one tp of oil in a pan, add small onions and fry till they are cooked. Add grated coconut and dry red chilli’s and saute it along with onions for a minute in slow flame. After that remove from flame. Let it cool and grind it into fine paste with ¼ cup of water.

In a Pan, mix both the boiled vegetables and the grounded coconut paste and mix. Add salt to taste, a pinch of turmeric powder to the pan and mix. Let the curry boil for about 2 – 3 minutes in medium flame.

In a Small tadka pan, heat a tsp of coconut oil, add mustard, cumin and curry leaves. Once the mustard splutters, remove the pan from flame, add the tadka to the pan in which curry is boiling.

Serve Hot with Rice or Idly.

Weekend Lunch with Pacha Manga Curry, Vazhakkai Kuzhambu and Rasam with Herbs.

Notes:

Just before serving , warm a tsp of coconut oil and add it over the curry for a nice aroma.

The taste of this curry is all based on the Raw Mango, so pick the raw mango carefully.

Label: Curry, Kerala Recipe, Kuzhambhu

Thakkali Kulambu

Diposting oleh adiba

Kamis, 28 April 2011

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We went to Pollachi last week. We Choosed to stay at Maitreyi Vedic Villiage and had a Nice Time with the Nature. The Food over there was so hygienic and it was just like our home made food. The Food Prepared are without Onion and Garlic. We had Thakkali Kuzhambu there and we liked it very much. Today when i was raving about the kuzhambu to my Freind Anu, she said me her MOM's recipe for Thakkali Kuzhambu. I just followed the recipe and got this Lip-Smacking Curry. This is best eaten with Hot Idli's or Rice.

How to Prepare?

To Dry Roast:

Dhaniya / Corriander Seeds - 1 tbsp
Jeeragam / Cumin - 1 tbsp
Milagu / Pepper - 1 tsp
Dry Red Chilli's - 3
Grated Coconut - 1 tbsp

Dry Roast the above ingredients one by one.

Other Ingredients to Grind:

Oil - 1/2 tsp
Tomatoes - 3

Pottu Kadalai / Roasted Gram - 1 tbsp
Turmeric Powder - a pinch

Heat a Pan, add 1/2 tsp of Oil, and add chopped tomatoes and fry them till the tomatoes turn soft and their skin peels off.

Add the fried tomatoes to the dry roasted ingredients. Add Pottu Kadalai and turmeric powder along with the tomatoes, add 1/4 cup of water and Grind them all together into a smooth paste.

For Seasoning:

Sesame Oil - 2 tbsp
Mustard - 1 tsp
Dry Red Chilli - 2
Curry Leaves - 1 sprig

Heat Oil in a Pan, add Mustard seeds and let it splutter, add dry red chilli and curry leaves and roast them. add the grounded smooth paste to the pan. add 1/2 cup of water to the pan and make the kuzhambu thinner.
let the kuzhambu boil for 5 mins atleast and remove it from flame.

Serve Hot with Hot Rice or Hot Idli's or Dosa's.

Notes:

I avoided Onion and Garlic, you may use it while grinding the masala's.

Roasted Gram / Pottukadalai adds good taste.

You can also add Chana Dal(Kadala Paruppu) if not using Roasted Gram. But Chana Dal should be Dry Roasted.

Adding Coconut is also Optional.

Label: Kongunadu Food, Kuzhambhu

Thenga Aracha Kuzhambu ~ South Indian Curry with Coconut

Diposting oleh adiba

Kamis, 31 Maret 2011

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When i get bored with usual curry, i prepare this. This is one of my hubby's favourite. This Curry goes well with Idli, Dosa's and Rice. You can add variety of vegetables, my choice is drumstick, potato and brinjal.

Ingredients:

Drumstick - 1
Potato - 1
Small Onions - 10 (chopped finely)
Garlic - 5 cloves
Tomato - 1 (chopped finely)
Turmeric Powder - a pinch
Tamarind - a small lemon size

For Seasoning:

2 Tbsp of Oil
1 tsp Mustard seeds
1/4 tsp Methi seeds
1 sprig Curry Leaves

To Dry Roast and Ground:

1 tbsp Corriander seeds
1/2 tbsp Urad dal
1/2 tbsp Cumin Seeds
1/4 tsp Methi seeds
3 Dry Red Chilli's
3 tbsp of grated coconut

Dry Roast the above and grind along with 2 tbsp's of Sambhar Powder and 1/4 cup water. Grind it all together into smooth paste.

Method:

Cook the Drumstick and Peeled Potato in 1 cup of water for about 10 mins.

Soak Tamarind in hot water for about 10 minutes, then squeeze the tamarind and get tamarind pulp.

In a Pan, Heat Oil, add mustard seeds and let it splutter, add methi seeds and curry leaves and roast them.
add garlic, shallots and roast them till they are almost cooked. add chopped tomato and mix well.

Add Turmeric Powder, Salt to taste to the pan and mix well. add the cooked vegetables to the pan and the tamarind pulp. mix all together and let it boil for 2 minutes.

Add the Ground paste to the pan and mix well. add little water, if you want loose curry. let the curry boil for 2 minutes and garnish with corroiander leaves and curry leaves.

Serve Hot with Idli's or Rice.

* Use Coconut Oil, it gives nice flavour.

Label: Curry, Kongunadu Food, Kuzhambhu

Kathirikai Kara kuzhambu

Diposting oleh adiba

Minggu, 14 November 2010

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Kara Kuzhambu is very rare at home. i usually prepare ennai kathrikaai, but today, i wanted to prepare side dish for idli, so thought kara kuzhambu will go well with idli's than ennai kathrikaai and prepared it. It tasted so good with idli's. yet to have it with rice;)

Ingredients:

Brinjal / Kathrikaai - 4 (cut each brinjal into 4 parts)
Small Onions - 12
Garlic - 5
Tomatoes - 2
Curry Leaves - a sprig

Sesame Oil - 3 tbsp
Mustard - 1/4 tsp
Fenugreek / Vendhayam - 1/4 tsp
Dry Red Chilli - 2

Chilli Powder - 2 tbsp
Corriander Powder - 3 tbsp
Tamarind Paste - 2 tsp

Method:

Heat 3 tbsp of Oil in a Pan, add mustard and let it pop. add fenugreek seeds and fry them and add curry leaves and fry it too.

Add Garlic and small onions to the pan and fry them till they are almost cooked. add the chopped tomatoes and mix well with the onions.

Add Salt, Turmeric Powder, Chilli Powder and Corriander Powder to the pan and mix well in slow flame
till the oil seperates. Add Brinjals to the pan and fry them for a minute in a medium flame.

Add a Cup of water to the pan and let it boil. add tamarind paste and mix well.

Let the Kulambu boil in a slow flame with a lid over the pan for about 4-5 minutes till the oil seperates.

Serve Hot with Rice or Idli's. it tastes Great i Tell You..

Label: Kuzhambhu

Vathakuzhambu with thengaai paal

Diposting oleh adiba

Rabu, 25 Agustus 2010

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Vathakuzhambu is certainly not my choice. but my hubby loves it very much, that too, if it has coconut milk, its heavenly for him. after Varalakshmi viratham, i usually have more coconuts, which had to be used fast. so this vathakuzhambu with coconut milk, was prepared for yesterdays lunch to use up the excess coconuts laying on my fridge. it turned out so Good. i never like vathakuzhambu, but this kuzhambu with coconut milk was so tasty and i liked it too.

Ingredients:

Sundakka Vathal - 3 tbsp
Small Onions - 15
Garlic - 10 pods
Tomato - 1
Coconut milk - 1 cup or coconut milk of half a coconut

Gingelly Oil - 1/3 cup
Mustard - 1/4 tsp
Curry leaves - 1 sprig
Asafoetida powder - a pinch

Mix the following in a bowl :

1 cup of water
2 tsp's of Sambhar Powder
1 tsp of Dhania powder
1/4 tsp of Turmeric Powder

Method:

Heat a Kadaai, and add 1/3 cup Gingelly oil and heat it, add Sundakka Vathal and fry them in medium flame. Remove the fried sundakka vathals and keep aside.

Add mustard to the oil and let it splutter, add curry leaves, asafoetida powder, garlic and shallots and fry them well.

After frying the shallots, add chopped tomatoes and fry along.

Add 2 tsp's of Sambhar Powder, 1 tsp of Dhania Powder, 1/4 tsp of Turmeric Powder to a Cup of water aand mix well. add this mixed water to the kadaai and let it boil for 3-4 minutes.

Add Sundakka Vathals to the kadaai and add very little salt. Now switch off the flame and add 1 cup of coconut milk to the kadaai, mix well. do not boil after adding coconut milk, as it may curdle.

Serve this Vathakuzhambu with Hot Rice and Appalams.

Label: Kuzhambhu

Murungakaai Oorppu / Paal Kuzhambu

Diposting oleh adiba

Sabtu, 07 Agustus 2010

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I was not regular here, as me and my son fell ill one after another. It was Very Difficult Part of life, to take care of my son, dropping and picking up trips to school all alone, when i was ill. I would not have suffered this much, if my husband was here. Thank God, time passed very fast, and my hubby will be with us in 3 hrs. i just dont want to sleep, till i receive him. so you know, why iam relaxing here. Also one more reason, why i did'nt frequent here is, i did not cook much other than idli's for break-fast, and Rasam with some Poriyal / Vegetable for Lunch and Chapathi's or Dosa's for Dinner. But now i assure you, you will see me back in Power, as iam longing to cook lots and lots for my hubby, who cooked and ate all alone for the past 3 months.

Let me Come to today's recipe. We call this Curry as Oorppu. this is basic kuzhambu recipe, but has milk in it. i think this curry may be called different in other housholds. This curry is always prepared with these specific vegetables - Murungakaai, Palakottai and Kathrikaai. Potato would also make a nice combo. So if you want to try this curry, stick with same vegetables for good taste. This is one of Grandmom's special. my mom also prepares it equally good.

Ingredients: (Recipe for 2)

Murungakaai / Drumstick - 1
Palakottai / Jackfruit seeds - 8
Kathrikaai / Brinjal - 2
Onion - 1
Tomato - 1
Milk - 1 cup (Boiled and Cooled)
Turmeric Powder - 1/4 tsp
Chilli Powder / Kuzhabu Milagaai Thool - 2 tsp's

For Tempering / Thalippu:

Oil - 2 tbsp
Mustard / Kadugu - 1/2 tsp
Fenugreek / Vendhayam - 1/4 tsp
Dry Red chilli - 2
Curry Leaves - 1 sprig

Method:

Heat 2 tbsp's of oil in an iron skillet, add mustard and let it splutter. add fenugreek seeds, dry red chilli's and curry leaves. roast them all for 1/2 a minute.

Pressure Cook the Jackfruit seeds and Drumstick for upto 5 whistles. remove the outer skin of the Jackfruit seed and keep aside. chop the Brinjals into pieces and set aside.

Add finely chopped Onion and fry them till they turn translucent. add finely chopped tomatoes and fry along with the onions. add little bit of salt, to speed the frying process. add turmeric powder and chilly powder and mix along with the onions.

Add the Brinjal pieces to the Skillet and mix them with the masala's. let the brinjal get shrinked for a minute and add Jackfruit seeds and Drumsticks. also add salt to taste and a cup of water.

Close the Skillet with a lid and reduce the flame to low and let brinjals get cooked for 5 minutes atleast.

Once the Brinjals are Cooked, remove the skillet from flame. Now add the Boiled and cooled milk to the skillet and give a mix and transfer to a serving bowl.

Serve it Hot with Steaming Hot Rice.

* The Milk reduces the Spicyness of the Curry and gives a nice taste.
* If you have excess milk, go for this curry.
* Also Stick to Vegetables Drumstick and Brinjal.

Label: Curry, Kuzhambhu

Mushroom Curry - For Rice

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Sabtu, 17 Juli 2010

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Preparing Mushroom is becoming breeze for me now-a-days. One day I Prepared this Mushroom Curry for Lunch. It was done so quickly and only after tasting it, I decided to shoot pictures at the Curry to blog here. It tastes that Great. I have added Curd to this curry, which really gives a different sour taste, also the masala's incorporate with the curd very well, than the usual tamarind.

Mushroom Curry

Prep Time: 10 mins

Cooking Time: 20 mins
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Curry

Ingredients:

Mushroom - 100 gms (washed and wiped clean Mushrooms)
Big Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Oil - 2 tbsp's
Pattai / Cinnamon Stick - 1" inch size
Lavang / Cloves - 2
Sombu / Fennel - 1/4 tsp
Green Chilli - 1 (slitted vertically)
Ginger Garlic Paste - 1 and half tsp's
Turmeric Powder - 1/4 tsp
Chilly Powder / Kulambu Milagaai thool - 1 tbsp
Corriander Powder - 1 tbsp
Curd - 3 tbsp's

Method to Prepare Mushroom Curry:

First Wash the Mushrroms thoroughly. wipe them to clean and chop them.

Heat a Pan, Add & Heat Oil. add Cinnamon stick, Cloves and Sombu and fry them in medium flame. add slitted Green Chilli & Ginger Garlic Paste and fry them till the raw smell leaves.

Now add finely chopped Onion to the Pan and fry till it turns translucent. add finely chopped tomatoes and fry it along, till every ingredients in the pan mix with each other.

Add Salt, Turmeric Powder, Chilli Powder and Corriander powder to the pan and mix well with the ingredients. fry them all, till the oil leaves by sides of the pan.

Add the Chopped Mushroom and saute them along the masala's. the mushroom shrinks and leaves little water and gets cooked within 2 minutes.

After the Mushroom is cooked, add Curd to the Pan and mix well. Make Sure, the flame is set low, while adding Curd and even after adding Curd. Add a Cup of water to the Pan and mix well. check for salt and chilli powder. and let the Curry sit in low flame for about 3-4 minutes. and then remove from flame and Serve Hot with Rice.

This Mushroom Curry Goes well with Rice, Idli's and Dosa's. The Sourness of Curd, tastes different in this Curry and the mushooms blends well with the Masala's too.

Label: Curry, Kuzhambhu, Mushroom

Ennai Kathirikkai Kulambu

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Senin, 17 Mei 2010

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This is one of my most most favourite kulambu from my mom's kitchen. We used to call a Cook to prepare special sweets like Jangri, Laddu etc. for festivals. The Cook Prepares excellent Ennai Kathirikaai Kulambu. Whenever the cook comes to our home, i used to whisper at my mom's ears, to prepare this kulambu. and whenever my mom comes to my college hostel, she brings a big dubba of this kulambu, which we will finish of in a single meal. so this is the best ennai kathrikaai kulambu recipe, which i try atleast once in a week.

Ingredients:

Small Purple Brinjals / Pinji Kathrikaai - 4
Sesame Oil - 1/4 cup
Tamarind - a small lemon size.

For Masala:

* Chana Dal / Kadala Paruppu - 1 tbsp
* Dhania / Corriander Seeds - 1 tbsp
* Roasted Peanuts- 1 tbsp
* Dry Red Chilli - 4
* Sesame Seeds - 1 tbsp

Dry Roast the above ingredients and grind into a coarse powder. to the grounded coarse powder, add the following and grind into a smooth paste.

* 1 Tbsp Ginger Garlic Paste
* 1 Big Red Onion
* 2 Tomatoes

Now the Masala is Ready.

Method:

Make a X cut on Brinjal's. check inside whether its clean (without sothaai). Fill some masala's into the "X" cut of brinjal's and let the brinjals marinate in masala for about 10-15 minutes.

Soak the Tamarind in a 1/4 cup of warm water for about 10 minutes. squeeze the tamarind and throw out the pulp.

Heat Oil in a Kadaai / Thick bottomed Pan. drop the brinjals stuffed with masala's one by one into the Oil.
Let the Brinjal's get cooked in medium flame. when the Brinjals shrink and fried for about 4 minutes in medium flame, add the Masala's to the Oil and fry the masala in the oil for 2 minutes.

Add Tamarind water to the Pan and let the kulambu boil. slow the flame. add salt to taste and mix well. Now reduce the flame and close the pan with its lid and let the kulambu sit on the flame for about 15 minutes or till the brinjals get cooked fully and till Oil comes on the sides of the Pan.

Add some Curry leaves and remove from the flame.

Serve with Hot Rice.
The Kulambu will be in a thick paste form. it will be so divine to mix with Hot Rice.

Label: Kuzhambhu

Kaaraamani Kuzhambu / Lobia Curry

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Kamis, 31 Desember 2009

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Recipe Marathon - Lap 7 (Final Lap)

It was just 7 days, and it flew away very fast. I enrolled myself for Nupur's Marathon, as i had many post pending on my draft and also hubby had his Project Delivery Time & was working till mid-night, So i needed some blogging time, to keep me occupied. Iam Glad I enrolled, as i got many new friends from the marathon and got to learn how to allocate time for blogging for the day.
Now I wonder, how 7 days flew so fast....

Coming to Today's Recipe Lobia / Cow Gram Curry / Kaaraamani Kuzhambu.

I don't know why, my hubby fasts on the year end. He fasts till evening and for night, he eats just fruits. so i knew, that iam alone going to eat this curry and thought why not experiment with different flavour's. I added what all caught my eye on my pantry.

Lobia / Cow Gram Curry / Kaaraamani Kuzhambu

You Can't guess, what mystery ingredients i added, just from the look or taste. But all togeather gave a nice taste, that you all should try, thats why iam posting it here.

Ingredients:

Cow Gram / Lobia / Kaaraamani - 1 cup (Soaked in water for overnight)
Tomato - 1 (finely chopped)
Garlic - 3 cloves (chopped)

Grated Coconut - 2 tbsp's
Anardana seed's / Dry Pomegranate Seeds - 2tbsp's

Kasuri Methi - 2 tbsp's
Turmeric Powder - a pinch
Kuzhambu milagaai thool / Chilli Powder - 2 tsp

Oil - 2tbsp
Mustard - 1-/4 tsp
Fenugreek - 1/4 tsp
Asafoetida powder - 1/4 tsp
Curry Leaves - 8

Method:

Heat Oil in a Kadaai or Pan. Add mustard and wait till it splutters. add fenugreek seeds, asafoetida powder and curry leaves and saute them.

Pressure Cook the Cow Gram / Kaaraamani / Lobia with 1/4 cup water and little salt upto 4 whistle's.

Grind the Grated Coconut and Anardana seeds into a coarse powder and keep aside.

Now Add the Tomato and Garlic. fry them till the tomatoes get mashed.

Now add turmeric powder, Chilli Powder, salt to taste and mix well.

Add the grounded coconut + anardana seed powder to the pan and mix well with the tomatoes.

Add the cooked lobia / kaaraamani to the pan and mix well.

Add 1/2 cup water and kasuri methi, Curry Leaves and salt to taste to the pan and mix well. let the curry boil for 5 minutes in medium flame.

This Curry tasted so Good, the anardana and kasuri methi gave nice taste to the curry.

It tasted excellent with Hot Idli's.

* You can also add tamarind paste to the curry, if you like the tangyness.

Wish You All and Your Family A Very Happy New Year....

Label: Curry, Kuzhambhu

Chettinaad Egg Curry

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Jumat, 20 November 2009

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This Chettinaad Egg Curry is full of flavours. The Pepper, curry leaves elevates the taste of the curry. Few points i learned in preparing egg curry are, adding saunf / sombu is a must for tadka / thalippu. adding green chilli, dry red chilli, chilli powder and pepper powder each in small quantity makes the difference in taste. i always love to add curry leaves powder to my curry. it makes the curry thicker also the flavour it gives is amazing.

Ingredients:

To Crush:

Shallots / Small Madras Onions / Chinna Vengayam - 6
Garlic / Poondu - 5 pieces
Ginger / Inji - 2' inch long
Green Chilli / Pachai Milagaai - 1 and half

Crush the above in your mixer grinder or with your pestle and mortar. (dont add water to crush)

Red Onion / Periya Vengayam - 1 (finely chopped)
Ripe Tomato / Thakkali - 2 (finely chopped)
Boiled Egg's / Muttai - 4
Butter - 1 tbsp

List of Powder's:

Turmeric Powder - a pinch
Chilli Powder / Milagaai Thool - 1/2 tsp
Corriander Powder / Malli Thool - 2 tsp
Pepper Powder / Milagu Thool - 1/2 tsp
Curry Leaves Powder / karivepillai podi - 1 tsp

For Tadka / Thalippu:

Mustard - 1/4 tsp
Saunf / Sombu - 1 tsp
Dry Red Chilli - 2
Curry Leaves - 10
Oil - 2 tbsp's

Method:

First Heat 2 tbsp of oil in a pan / Iron skillet. add mustard and let it burst. Now add saunf and curry leaves. add dry red chilli, curry leaves and roast it.

Add the Crushed Shallots-Ginger-Garlic-Green Chilli to the pan and fry till the raw smell of the ginger garlic leaves.

Add finely chopped onion's to the pan and saute them till they turn translucent. add the tomato and fry it along with onion.

Add salt, Turmeric Powder a pinch and mix with the onion-tomato. fry them till they mix togeather.

Add Chilli powder, corriander powder, pepper powder & curry leaves powder one by one and mix with the ingredients in the pan. saute them well, till the oil emits on sides of the pan.

Add Half slitted boiled egg's to the pan and mix with the masala.

Add about one and half cup's of water and let the curry boil for two minutes in slow flame.

Add Butter and close the pan with lid. switch off the flame and let the curry rest on stove for 2 more minutes.

Serve hot with Rice or Dosa.

* I added curry leaves powder little extra. thats why the colour of the curry is different.
* The Crushed shallot-ginger-garlic-green chilli added made the curry different.
* If you wish to add more pepper powder, reduce the green chilli and chilli powder a little.
* Adding Butter at the end is optional. it thickens the curry a little and it gives richness to the curry.

Label: Chettinaad Special, Curry, Kuzhambhu

Vendhaya Kuzhambu ~ வெந்தய குழம்பு

Diposting oleh adiba

Rabu, 30 September 2009

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Yesterday, My Hubby was reading a book, and i was watching TV, my son was playing with his car. Hubby Dear Interrupted me, on how would வெந்தய குழம்பு , உருளை கிழங்கு பொடிமாஸ் {Fenugreek Curry and Potato masal } would make a great combination. He was reading a book written my la.sa.ra. I did'nt have an idea, other than, it will be very bitter in taste.

Today I tried it, it was not bad, or so bitter, a different taste one should give a try. It was spicy, tangy, little bitter. according to me, if you have all taste's as per the ratio, then its the perfect kuzhambu/curry. this kuzhambu is a hit at home.

whenever i ask my hubby, what to prepare for lunch, he asks me to prepare this kuzhambu. update: i am preparing this kuzhambu quite often now a days. it goes well with the potato masal / urulaikizhangu podimaas.

Vendhaya Kuzhambu Recipe

Prep Time: 10 mins

Cooking Time: 15 mins
Serves: 3
Recipe Cuisine: Indian
Recipe Type: Curry

Ingredients:

Shallots / Small Onions - 12
Tomato - half of a tomato
Fenugreek seeds / vendhayam - 10 seeds
Tamarind - one lemon size ball
Sambhar Powder - 1 tbsp
Turmeric Powder - 1 tsp
Sesame Oil - 3 tbsp's
Mustard - 1/ 2 tsp
Curry Leaves - 10

Dry roast the following:

1 tbsp Chana dal
1 tbsp Corriander seeds
1/2 tsp Cumin
4 Dry Red Chilli's
1/4 tsp fenugreek seeds (roughly 8 seeds)

Method:

Peel the shallots / small onions and keep aside.

Dry roast 10 fenugreek seeds for 2 minutes in medium flame till it turns into golden color. once cooled powder it coarsely and keep aside.

Soak the tamarind in 2 cups of warm water and squeeze the pulp out. add sambhar powder, turmeric powder and mix well with the tamarind water and keep aside.

Dry Roast the chana dal, corriander seeds, cumin, red chilli's, and fenugreek seeds, till they turn golden color. after roasting, cool them down and powder finely. to that add 3 shallots and half tomato to the coarsely grinded powder and gind them into a fine paste. add a tsp of water and grind into a very fine paste.

Heat 3 tbsp's of oil, add 1/2 tsp mustard, let it pop, add 10 curry leaves. fry it and add the remaining shallots and fry them till they turn translucent.

Add the grinded paste to the onion and fry them for a minute by stirring.

Add the 2 cups of tamarind water(mixed with turmeric and sambhar powder), salt to taste and stir well.

Let it boil for 4-5 minutes and remove from the flame.

Sprinkle the coarsely grinded fenugreek seed powder over the top of the kuzhambu and serve with hot rice.
It also taste's good with hot idli's and dosa's.

For Potato Podimaas / Urulai kizhangu podimaas refer suganya's recipe. I just followed her's and it turned out splendid.

Try this combination and fall in love.

Label: Curry, Kuzhambhu

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Mengenai Saya

Vendakkai Kulambu ~ Bhindi curry for rice

Sweet and Spicy Vegetable Curry / Theeyati Pulusu

Vatha Kuzhambu ~ வத்த குழம்பு

Vatha Kuzhambu Recipe

For Tempering:

Pavakkai curry / Pavakkai kuzhambu

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Pacha Manga Curry

Thakkali Kulambu

Thenga Aracha Kuzhambu ~ South Indian Curry with Coconut

Kathirikai Kara kuzhambu

Vathakuzhambu with thengaai paal

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Mushroom Curry - For Rice

Mushroom Curry

Ennai Kathirikkai Kulambu

Kaaraamani Kuzhambu / Lobia Curry

Chettinaad Egg Curry

Vendhaya Kuzhambu ~ வெந்தய குழம்பு

Vendhaya Kuzhambu Recipe

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