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!

Theeyati Pulusu

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?

Sweet and Spicy Vegetable Curry


                                           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!

Bellam Pulusu






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Spicy Potato Curry - For Rice

Diposting oleh adiba
Jumat, 25 September 2009
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Spicy Potato Curry, I prepare this dish, whenever i am in short of vegetables and in need of curry with lots of kaaram. If you have tasted the chettinaad dishes. their main spice ingredient would be the Pepper..but it will be a hidden spice, dominated spice would be of red chili's. In same way, I have added Pepper powder here.

Spicy Potato Curry



Spicy Potato Curry Recipe

Spicy Potato CurryPrep Time: 10 mins 
Cooking Time: 20 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Curry

Ingredients:

Potatoes - 2 (peel the skin and cut into big chunks)
Red onion - 1 (medium size) - chopped very finely
Tomatoes - 2 - chopped very finely
Garlic - 3 cloves
Tamarind - a small lemon sized
Butter - 2 tsp's

For Tempering:

Sesame oil - 4 tbsp's
Mustard - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida powder - 1/4 tsp
Dry Red chilly - 3
Curry leaves - 10

List of Powder's:

Turmeric Powder - a pinch
Chilly Powder / Sambhar powder / Kuzhambu milagaai thool - 1 tbsp
Corriander Powder - 2 tbsp's
Cumin Powder - 1/2 tsp
Curry Leaves Powder - 2 tsp's (Optional)
Pepper Powder - 1/2 tsp

Method:

Soak tamarind in 1/4 cup of warm water for about 10 mins. then squeeze the tamarind pulp out and get the tamarind water ready.

In a thick bottomed pan, heat 4 tbsp's of oil. add mustard. when it crack's add fenugreek seeds, curry leaves, garlic, red chilly and asafoetida powder. fry them for few seconds till the garlic gets sauteed.

Now add finely chopped onions, saute them till they turn translucent. add finely chopped tomatoes. saute the tomatoes along with onions, till they mix up along. You got to saute for at least 3-4 minutes, till they mix up.

Add salt to taste and all the powder's mentioned in the order. fry them well for 2 mins, till the oil comes out on the sides of the pan.

Now add chopped potatoes and mix them well with the masala's.

Add tamarind water and mix well with the potatoes. close the pan with its lid. let the flame be low so that the potatoes get cooked in.

After 5 minutes, open the lid, add the butter mix the curry well. add little water, as per the consistency you require and mix well. close the lid.

After 5 minutes, the potatoes would have cooked. you can check that by inserting a knife into the potato. if the potatoes are not cooked, cook for another 5-10 minutes and remove from flame. Now the spicy potato curry is ready.


Spicy Potato Curry with Rice

Trying to please Non-Vegan's with some spicy stuff's with vegetables alone is little difficult. but with the above dish, i am sure you can certainly impress them with the spiciness evolving in this dish.

Notes:

* The differences in the above recipe are, Potatoes getting cooked in the masala gravy. so you can expect tasty potatoes.

* Adding curry leaves powder will give you a secret taste..you can't sort it out.

* Instead of one red onion, add 10 finely chopped small onions. it will give a good taste to the curry.

Try this curry, i am sure this will become your favorite. do let me know how you and your family liked!

I got a very bad habit of doing every thing in the last minute. here this Spicy Potato Curry goes to The Potato Feast hosted By DK of Culinary Bazaar & ODE to Potato hosted by Dear Sia of Monsoon Spice. Now This Curry also leaves to RCI - Kongunadu, hosted by dear Priya.

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Paruppu Urundai Kuzhambhu / Lentil Dumpling's in Spicy Tamarind Gravy

Diposting oleh adiba
Kamis, 26 Februari 2009
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This Recipe was of little experimental type. As the Spicy level went up, i managed to add tamarind water, to level up the spicyness. But only to some extent, Tamarind was able to control the spicy. then there i made the mistake of adding Jaggery, to reduce the spicy. but what happened was Jaggery really enhanced the spicy and gave a nice sweet taste too. Actually the original recipe call's for coconut milk or coconut paste. i almost try to avoid coconut milk in gravy .

Paruppu Urundai Kuzhambhu

Paruppu Urundai Kuzhambhu or Lentil's Dumplings in Spicy Tamarind Gravy. Does the title seam's to be so lengthy. But the Preparation don't take so long. Just you need to soak chana dal for an hour before preparing this gravy. Whenever iam in short of vegetable's, i prepare this gravy.


Method for Preparing Urundai or Dumpling's:
  • First Soak a cup of chana dal in warm water for an hour.
  • Grind it along with 1/2 tsp Fennel/Saunf, 3 Dry Red Chilli, little salt, few Curry leaves and with 2tbsp of water in which it was soaked.
  • This should be grinded coarsely with less water.
  • Shape the paste into medium sized ball's.
  • Microwave it for 3 minute's. (or) Steam them for 4-5 minute's.

Steamed Paruppu Urundai



Ingredients for the Gravy:

1. Onion-1 finely sliced
2. Tomatoes-2 finely sliced
3. Tamarind- one small lemon size.
4. Jaggery-2 tbsp's
5. Turmeric Powder-1/4 tsp
6. Chilly Powder-2 tsp ( I use Aachi Kuzhambhu Milagaai thool)
7. Corriander Powder-3 tsp
8. Oil - 4tbsp
9. Mustard-1/4 tsp
10. Curry Leaves-10
11. Corriander Leaves- 2tsp

Method:

1. Heat Oil in a Kadaai/ Pan. add mustard seeds, when it makes sound, add curry leaves.

2. Add finely sliced onions and saute it well. Now add Tomatoes and saute it well, till they mix with each other.

3. Soak the Tamarind in a 1.2 cup of warm water for 5 minutes. and squeeze the tamarind and keep it aside.

4. Add little bit of salt, Turmeric powder, Chilli Powder and Corriander powder to the onion-tomato mix in the pan.

5. Add the steamed chana dal ball's to the pan and coat the ball's with the masala.

6. Add Tamarind water and let it boil, add Jaggery here. and close the pan with it's lid and let it sit on low flame for about 5-7 minutes.

7. Add Corriander Leaves to Garnish.

This is best with Hot Rice and for Dosa/Idli even for the next day. as there is no coconut added.


Paruppu Urundai Kuzhambhu1

My Friend Gayathri is hosting an event called Manificent Click Contest

Iam sending her this as my entry. Do check in at her place for a variety of dishes.

Now this Goes to Ashwini's Lentil mela and to Dear Nag's The Recipe Diary Contest.

and

Think Spice-Think Fennel, an event formed by Sunita and now hosted by Ivy.

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Spicy Tangy Mochai Curry

Diposting oleh adiba
Jumat, 31 Oktober 2008
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When i was in hostel during my childhood, we will wait for Friday's Lunch as we will be served Mochai Kuzhambhu/curry. I used to put the Mochai's alone in a small box and take it back to school for my classmates. we loved eating mochai's a lot those days. I prepared along with Raw Banana, which certainly made a good pair to these mochai's.


Picture 513 copy


Now Iam happily sharing with you all my Spicy Tangy Mochai Curry. Actually the recipe was inspired from Fish Curry. So those who are craving for non-veg gravy, but still a veg, i can assure you this will please you definitely.

Ingredients:

  • Mochai-1 cup(soaked for 12 hours and pressure cooked up to 7 whistles)
  • Raw Banana- 1/2(cutted in round shape)
  • Onion-1(finely chopped)
  • Tomato-1(finely Chopped)

For Grinding:

yyu Ginger-1/2 inch size

yyu Garlic- 4 cloves

yyu Green Chili- 1

yyu Dhania/Corriander Seeds- 1tsp

yyu Grated Coconut- 3 tbsp

yyu Cumin- 1 tsp

Grind the above in to a thick coarse paste and keep it aside. the aroma it arises is definitely not forgettable.

Preparing Tamarind Water:

In Half a cup of warm water soak a small lemon sized tamarind for about 10 minutes. then add the following list of powder's to it.

yyu Turmeric Powder- 1/4 tsp

yyu Chilly Powder- 3 tsp's

yyu Pepper Powder- 2 tsp's

Mix all the above powders to the tamarind water and keep it aside.

For Tadka:

yyu Mustard-1 tsp

yyu Fenugreek seeds- 1/4 tsp

yyu Curry Leaves- 8

yyu Dry Red Chilli-3

yyu Oil -1/4 cup( you can reduce, if you are not using Raw Banana)

Method:

arrow_42 In a kadai, add oil and heat it, now add mustard and Wait till it crackles. now add fenugreek and let it turn brown in color, now add red chilli's, curry leaves and roast them.

arrow_42 Now add finely chopped onions and fry them till they get reduced in size and come along together. now add finely chopped tomatoes and fry well.

arrow_42 Now add turmeric powder a pinch and salt a pinch and fry them well.

arrow_42 Add the Raw Banana to it and mix well. let the raw banana cooked in slow flame for about 7-10 minutes.

arrow_42 Then add the Grounded Paste and Mochai and allow it to boil.

arrow_42 Now add the tamarind water and allow it to boil.

arrow_42 Add salt and water accordingly.



Picture 509 copy

Enjoy the curry along with Rice. It goes well with Curd Rice. Now this Curry is on its way to my-legume-love-affair hosted by Sra. the legume affair event started by Dear Susan. A real last minute entry.

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Manathakkali & Sundakka Vatha Kuzhambhu

Diposting oleh adiba
Jumat, 24 Oktober 2008
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After Having a Look at Bharathy's Karakuzhambhu-The Chettinaad way, I could'nt postpone more in trying it. Today we had this vathakuzhambhu/Karakuzhambhu for our lunch.

Picture 479 copy

Thank You Bharathy, for sharing the recipe, This really gave me confidence, that i can also cook better.
For Recipe you can check here.

Slight Changes i made to this recipe are, instead of adding Aachi Kuzhambhu Milagaai thool, i added sambhar powder which she suggested. Thou i had aachi kuzhabhu milagaai thool, i wanted to find the difference in taste with sambhar powder. Her idea of using sambhar powder for Poriyal is working a lot for me. and now for vathakuzhambhu, it works still more..and i added very little tamarind, as we prefer in that way.

If you have tasted Grand sweets vathakuzhambhu, it was much of like that. dont miss it up.

For this winter season, you can prepare this Vathakuzhambhu, to warm up you.

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Thick Garlic Curry

Diposting oleh adiba
Sabtu, 05 April 2008
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This Garlic Curry had been my favourite comforting one, whenever i get affected by cold or when iam in short of vegetables, I prepare this Thick Garlic Pulusu.  My brother hates garlic to the core extent. if he see me eating garlic, he won't touch me that day or till he forgets that. My mom used to have a very difficult time in handling garlic in food for my brother. But my brother dont mind eating garlic in other people's house or at the restaurants. funny isn't it?

Coming to this Garlic Curry..I just followed the recipe from one of my favourite cook book..AVM 'N' Mangayar Choice-3

Poondu Kuzhambu


                                                                       Ingredients:

           Small Onions - 1/2 cup(12 nos.)
 Garlic -10
 Tomatoes -1
 Tamarind - lemon size 
(soaked in 1/4 cup of warm water and squeeze to get thick pulp)
 Turmeric Powder - 1/2 spoon
 Curry leaves - 8 

For Tadka / Thalippu

 Oil- 1 tbsp
 Mustard - 1/4 spoon
 Urad dal - 1/4 spoon
 Fenugreek - 8 seeds

To Fry and Grind into paste:
Oil - 1/4 tsp  
Red chilli-3
Corriander seeds-1 spoon
Pepper- 1 spoon
Cumin- 1/4 spoon
Fennel-1/4 spoon
Cashews - 8 nos.

Method:

In a pan, add 1/4 tsp of  oil, fry red chilli, corriander seeds, cumin, pepper and sombu(fennel) till they reach golden color. cool and grind into a paste along with cashews and some water.

In a kadai, add 1 tbsp of sesame oil, add mustard, when it pops, add fenugreek and urad dal. fry them.

Now add small onions , curry leaves and garlic. fry them well, till they get cooked. add chopped tomatoes and salt. let the tomatoes get soft and cooked.

Now add turmeric powder and the grinded paste. mix well.

Then add tamarind water and water required for your consistency. let them boil. the curry gets thick because of cashews, so add little more water to get your required consistency.

Add curry leaves and switch off the flame. Serve hot with rice or dosa's.


Thick Garlic Curry

Now This Thick Garlic Curry is on its way to JIHVA-Garlic hosted by Mathy.

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Stuffed Brinjal Curry

Diposting oleh adiba
Rabu, 19 Maret 2008
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Brinjal is my all time favourite veggie. when i prepared this..i had no idea of blogging this one. but when i tasted it..i wanted to blog. it turned out very tasty.

Ingredients:

Brinjal's / Egg Plant's - 4 (young tender one's)
Oil - 1/4 cup

For paste:

1. Shallots - 10
2. Roasted peanuts - 1/4 cup
3. Tomato - 1
4. Red chilli's - 2
5. Salt - as per taste
6. Garlic - 5 cloves
7. Chilli Powder - 1 tsp
8. Corriander Powder - 2 tsp

Heat a Thick bottomed Pan, roast the peanuts, till they get roasted well. remove the peanuts aside and let it cool.

Now heat a tbsp of oil in the pan and add the shallots / small onion's and fry them well.

Ground the peanuts, shallots, garlic, tomato, red chilli, chilli powder and corriander powder with little salt into a thick paste.


Method:

Give 2 slits on Brinjal's in X shape. Now stuff the Paste into it. Let it get marinate for 15 mins. so that the brinjals absorb the masala from the paste.

Now in a Pan..heat the oil and add mustard..when it pops..drop the brinjal's one by one and fry them well in slow flame for about 7-10 mins. let the brinjals get cooked in the frying process itself. after the brinjal's change their color and cooked well..add the remaining paste. close it with a lid and let them stay in low flame. after 5-8 minutes..you will see oil on the side's of the pan.

Now it's time to serve with Hot Rice.

Absolutely a Finger-licking Curry.shallots and peanuts play their role perfectly.


Enjoy it!!

Label:

Grand Sundu Curry

Diposting oleh adiba
Rabu, 23 Januari 2008
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When Sankranthi..we prepare this curry. it's one of my favourite curry.

I have simplified the method by cooking all the vegetables together.my ammamma used to cook and roast the vegetables separately and she prepares this curry. that will give a unique taste.

Ingredients:


1.Elephant foot yam/Karunai kizhangu- 5 slices


2.Sweet yam/Sakkarai Valli Kizhangu- 5 slices


3.Potato/Urulai kizhangu- 2


4.Colacasio/Seppang kizhangu- 2


5.Raw banana/Vazhakkai-1


6.Yellow pumpkin/Sigappu Poosanikkai-10 slices


7. Sena kizhangu-2


8.Jaggery- a small cube


9.Tamarind- a lemon size


10.Oil-1/4 cup(the vegetables should be roasted)


11.Salt


12.Chilli Powder-2 spoons


13.Sambhar Powder-2 spoons


You can also add:


1.Groundnuts


2.Black-eye beans


3.White Pumpkin


4.Chick peas


Method:

Remove the skin of the vegetables and pressure cook it. see to that, you don't cook them so mashy. now in a kadai/thick bottomed skillet, add oil. when the oil got heat,add mustard.wait till it crackles, now add curry leaves and all the cooked vegetables. add salt, turmeric powder, chilli powder, sambhar powder and mix well. roast them all together. roast it well till the whole vegetables turn into light brown colour. now add the tamarind water and jaggery. mix well. let the curry get thickened(sundu).
you can serve this with hot rice, hot idlies and dosa.
thou i prepared this on sankranthi.. i couldn't post it hot.

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Pepper-Garlic Curry

Diposting oleh adiba
Jumat, 18 Januari 2008
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Ingredients:

1. Garlic-1 cup
2.Shallots/Small onions-1 cup
3.Curry leaves
4.salt
5.sesame oil-1/2 cup
6.fenugreek seeds/vendhayam-1/4 spoon
7.Tomatoes-2
8.Turmeric powder- 1/4 spoon
9.urad dal-1 spoon

For Grinding:
1.Red chilli-2
2.Pepper-2 spoons
3.Corriander seeds/dhania-1 spoon
4.Cumin/jeera-1 spoon
5.Cashews-8

Method:
Have a spoon of oil in a skillet and fry all the items except cashew-nut mentioned for grinding. make a paste by adding cashews and little water. keep aside. also prepare tamarind water. now in a kadai..have 1/2 cup of oil,add mustard,when it crackles,add fenugreek seeds, urad dal(1 spoon) and curry leaves. when they turn brown, add the garlic and small onion. fry them..till they are well cooked. now add the grinded paste. now add sliced tomatoes and turmeric powder. fry them till tomatoes are cooked and add the grinded paste. mix well,add salt and tamaraind water. now allow it to boil..till the oil seperates and comes above.

enjoy this with hot rice. best suited for idli and dosa.

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