Poondu Gravy (Garlic Gravy)    

Of late, I  have started a liking towards other gravies beyond Dal. I already have a recipe of Poondu Kulambhu in my blog, however, in this recipe you can incorporate lots of Garlic . I also find it visually appealing as the Garlic is Grinded and does not float which is something I am not too comfortable with.

                                                                                                            
                                   
Ingredients
Onion - 1 (Large, Peeled)
Tomato - 1 (Medium, Blanched)
Garlic - 20 -25 Pods (Peeled)
Oil - 2 Tablespoons (I used Gingelly Oil)
Red Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - A generous Pinch
Fenugreek Seeds - a Pinch
Tamarind Juice - 1/2 Cup (Made from soaking a gooseberry sized Tamrind in 1/2 cup of Water)
Currly leaves - Few Leaves
Salt - To taste

Method

• I have used a food processor for all the chopping work as I wanted them to be finely chopped. If you dont have a food processor you can Pulse them in mixer for a second and ensure that they are not completely pureed but it is chunky.
• Place the Onion and Garlic and pulse them in Food processor or Mixie so they are chunky.
• Puree the Tomato after removing the skin and I also added curry leaves to it and pureed.
• Now place a kadhai on stive and add the onion.
• Once the Oil is warm, add the fenugreek and immediately add the Onion - Garlic Mix and saute till they are cooked.
• This may take sometime between 5-8 minutes.
• Then add the Tomato puree and add the salt and cook for 2-3 minutes.
• Once you add the Tomato the mixture will begin to boil so be careful.
• Once the Tomato is done, add the Dry masala Powders (Turmeric, Coriander nad red chilly powder) and saute.
• Saute till the raw flavour of the masala is gone or till the oil oozes out.
• Now add the Tamarind pulp and mix it well.
• Check for salt and cover it with a Lid.
• Cook till the Tamarind Juice is cooked and the Oil separates from the gravy.
• Add the Black pepper powder and serve with Rice and Appalam.
• It also goes well with Appam, Dosa, idli etc.

Lunch Menu 22- Rice with Senai Karamani Kuzhambhu ( Yam- Cow Peas Curry ), Keerai Masiyal ( Greens) and Vazhapoo Poriyal  (BananaFlower Dry)

This Lunch menu is very healthy with Greens, Yam and Banaflower.

Click on the links below for the recipe

• Senai Karamani Kuzhambhu ( Yam- Cow Peas Curry )
• Vazhapoo Poriyal  (BananaFlower Dry) - Coming Soon 
• Keerai Masiyal ( Greens) (I have replaced Palak with Amaranth Leaves, You can use any Country Greens) 

Ginger Rasam 

I use lots of Ginger and Asafoetida in my daily cooking as it aids in easy digestion. This Rasam recipe is something that I learnt from my mom. I love rasam , so she will make different varieties of Rasam. My Favorite is Paruppu Rasam, i will post the recipe for that soon. Now about this recipe, It has Ginger, Garlic etc that aids digestion.

 However, my mom always used to say, Ginger should be used in Moderation or else it could do harm to your health.

So I googled and found that we can consume 4 grams of Ginger /per day and it will work in favor, anything way beyond 4 Grams will cause harm to us. So I am sharing the recipe that I learnt from my mom to aid digestion.

I have also explained the method when to add Tamarind Pulp and water while Making Rasam. Try that Method and it will definitely enhance the Taste and Flavour.

Ingredients

Ginger - 2-3 Inch Piece (Peeled)
Garlic - 6 Pods (Peeled)
Red Dry Chillies - 2
Black pepper Corns - 1 Tablespoon (Adjust to Taste, I have made it spicy)
Cumin Seeds - 1 Teaspoon
Tamarind - Gooseberry Sized Soaked in a cup of Water.
Curry leaves - Few Leaves
Coriander Leaves - Few Sprigs
Tomato - 2 (Medium, Chopped)
Asafoetida and Turmeric Powder  - A generous Pinch
Salt - To Taste
Oil - To taste
Jaggery or Sugar  - a small piece (Very little, may be little less than 1/4 inch or else Rasam will be sweet)/ If adding Sugar add 1/4 teaspoon

Method

• Using a motor and Pestle, crush the following ingredients, Pepper Corns, Cumin Seeds, Ginger, Garlic, Red Chillies, alternatively you can grind it in a mixie. 
• I use motor and pestle as it gives a earthy Flavor.
• Keep a pot on stove and add a teaspoon of oil, once the oil is heated add the Mustard seeds and allow it to splutter.
• Then add the curry leaves and the grounded masala and saute for a minute and then add the Tomatoes.
• Then add the salt and cook till the Tomatoes is all mushy. 
• Meanwhile, extract tamarind Pulp from the Soaked tamarind.
• Once the Tomato is all cooked, add the Tamarind Pulp and add little less than required amount of water
• May be 2-3 Cups of Water depending on the Tanginess of Tomato and Tamarind etc
• Retain 1/2 cup of Water from the required amount of water. 
• To this add Sugar/Jaggery, Asafoetida and Turmeric Powder and allow it to Boil.
• Let it boil till the raw Flavor is gone.
• Once the raw flavour is gone, add the 1/2 Cup of water and mix well.
• Switch off as soon as you see the water bubbling (Don't Over Boil it)
• Add lots of chopped Coriander Leaves and immediately cover with a lid
• Enjoy with Rice. 

Note

• Adding Jaggery/Sugar add depth of Flavor to the rasam.
• Always add Chopped Coriander after switching off the stove and immediately cover it with a lid to pack the flavors.
• Usually I make Rasam using the above method where I do not add all the Water required for the Rasam during cooking. I add the Tamarind and Half of required amount of water and boil it till the Raw Flavor is gone, then towards the end of the cooking add the remaining water and just cook till it starts to boil and then switch off.
• This way of cooking, enhances the Tastes and Flavor of rasam, try this method once and you will stick to this method only. 

Lunch Menu 21 - Rice with Garlic Curry (Poondu Kuzhambhu), Punjabi Bhindi (Ladiesfinger), Sukki Gobi (Cauliflower) and Coriander Mint Chutney 

Hi All, here is one more Lunch Menu from my Kitchen. You can make the Poondu Kuzhambhu a day in advance and can be stored for 2 days in Fridge.

Click on the Below Links for the Recipe:

• Poondu Kuzhambu ( Garlic Gravy)
• Cauliflower Sabzi (Cauliflower Dry)
• Punjabi Bhindi (Ladies Finger Fry)
• Coriander Mint Chutney

Kollu Rasam

 My Mom makes this Rasam during winters as she says that Kollu is heat, however is very good for Diabetes and Weight Loss. This recipe is made with the water that is preserved after cooking the Horse Gram. The Horse Gram is used to make Sundal. I did not click a picture of it this time, I will try to make it again some time and post it.This is done like making Usual rasam, however, using the Kollu Water.

Ingredients
Kollu/Horse gram - 1 Cup (Washed and Soaked in water overnight)
Mustard Seeds - 1/2 Teaspoon
Curry leaves - 2 (Torn into pieces)
Hing/Asafoetida - A generous Pinch
Tamarind Extract- Marble size soaked in1/4 cup of Water and Pulp extracted
Tomato - 1 (Large Chopped)
Jaggery - 1"
Corinader Leaves - To garnish
Cooking Oil - 1 teaspoon
Garlic Pods - 2 ( Peeled and Roughly Crushed)
Cumin Seeds - 1/2 Teaspoon

Method

•  Pressure cook the soaked Horsegram in 3-4 Cups of water for 4 whistles.
• Allow it to come to the room temperature on its own.
• Drain the Horsegram and keep it aside.
• For this recipe, we will only need the water.
• With the left over cooked Horsegram youc an make sundal.
• Place a vessel with a tablespoon of oil and once the Oil is hot add the Mustard Seeds and allow it to splutter.
• Then add the Cumin seeds, crushed garlic, Curry elaves, Hing and Tomato.
• Cook till the Tomato is done and then add the  Tamarind Pulp and allow it to boil till the Raw flavour of Tamarind is gone.
• Then add the Kollu Water , salt and Jaggery and check for taste and add seasoning accordingly.
• Switch off the flame after one Boil, add freshly chopped Coriander Leaves.
• Serve with Rice.

Yam - Cow Peas (Black Eyed Beans) Curry AKA Senai Karamani Kuzhambhu(Kulambhu)

I have already written enough about my love for South Indian Gravy. Look at a variety of SI curry recipes here. This gravy is a lovely combo of Yam and Cow peas and they just taste amazing. Nevertheless to say, it goes well with Rice , but I love it with Dosa. Make slightly thicker, soft Dosa and have it with this gravy, then you will know what I am talking about.

Ingredients

Yam - 250 Grams (Peeled and chopped into 2" Pieces)
Cow Peas - 1 Handful (Washed and Soaked for at least 6 Hours)
Onion - 1 (Large, finely Chopped)
Tomato - 1 (Medium, Finely Chopped, preferably Country Tomato)
Garlic - 4 Pods (Peeled and roughly Crushed)
Ginger - 1/2" Piece (Peeled and Crushed)
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/8 Teaspoon
Yam - Lemon Size (Soaked in a glass of warm water)
Oil - 2 Tablespoon (Preferably Gingelly Oil)
Salt - To taste
Jaggery  -  1/2' Piece
Curry Leaves - 2 (Torn into pieces)
Mustard Seeds - 1/2 teaspoon
Fenugreek Seeds - 1/4 Teaspoon

Method

• Pressure cook the Karamani or Cow peas till done. It took me 6 whistles.
• Meanwhile, Boil some water, add turmeric and cook the Yam till it is almost done.
• Strain the Yam and roughly Mash it. Don't mash it too much.
• Place a kadhai on the stove and Add the Oil.
• Once the oil is hot add the Mustard Seeds and allow it to splutter and then add the fenugreek seeds and Curry leaves.
• Immediately add the Onions and cook till the onions are done. 
• Add the Garlic and Ginger and Saute.
• Add the tomatoes and add the salt.
• Cook till the tomato becomes mushy and almost dissolves.
• Now to this add the Recd Chilly powder, Coriander Powder, turmeric powder, Cooked Cow Peas and Mashed Yam.
• Cook it for a minute or 2.
• Extract the Tamarind Juice from the soaked Tamarind and add it to the coking mixture.
• Approximately add 1 Cup of tamarind pulp, however this depends on your quality of tamarind, your soaking time, your taste preference etc.
• Allow the Mixture to boil and add a piece of Jaggery and mix well.
• Cook till the raw flavour of everything is gone.

Notes

• Cooking the Yam in tamarind Pulp will ensure that the Itchiness of the Yam is gone, however if you are worried then after cutting the Yam soak it in the water which you get while washing the Rice. 
• Soaking it in that water for 15 minutes will remove the Itchiness.
• Another technique that I also follow is to add a small piece of Tamarind in the water while cooking the Tamarind. 
• It should be a every tiny piece or else the Tamarind will not get cooked. 
• In my opinion this gravy tastes nice if it is thick and not so watery and also I prefer not to add too much of Tamarind Pulp as it will mask the other flavors.

Curry Leaves Gravy - Karruvepillai Kuzhambhu

I love curry Leaves, their wonderful aroma is something I love. I already have the recipe for Curry Leaves Powder/Karruveppillai Podi on my blog. I was craving for the Karruveppillai Kuzhambhu one day, so I made this and had with some Rice and Appalam. They tasted out of the world.

Ingredients

To Grind into a paste:
Gram Dal  - 1 Tablespoon
Urad Dal - 1/2 Tablespoon
Pepper - 2 Tablespoon
Cumin Seeds - 1/2 Teaspoon
Dry Red Chilles - 2 Nos
Asafoetida - a Generous Pinch
Curry Leaves - 1 Cup

For the Gravy:
Tamarind Extract - Gooseberry size soaked in 1 cup of warm water 
Onion Shallots - 15 - 20 shallots
Mustard Seeds - 1/2 Teaspoon
Garlic - 15-20 Pods
Oil - 2 Tablespoon (Preferably Gingelly Oil)

Method

• In a pan, add one teaspoon of oil and dry roast the ingredients in the following order, Gram dal, urad dal, pepper,red chillies and cumin.
• Roast them till you get a nice aroma. 
• Just a second before switching off the flame add the curry leaves and asafoetida and immediately switch off the flame.
• Cool it and grind into a smooth paste and add water if required.
• Now warm 1 tablespoon of Oil in a pan and add mustard seeds and allow it to splutter.
• Then add the Onion shallots and Garlic saute them.
• To this add the Tamarind extract, The paste that we prepared, salt and cook them.
• Based on the water you have added to make the paste, you may add some water. 
• Cook till the oil oozes out from the gravy.

Kalan - A Kerala Delicacy 

Another curd based dish from God's own country. This is my favorite curry. I make it little spicy as it like it that way. You can add any vegetable of your choice or have it without vegetable and either way it tastes good.

Ingredients
Raw Banana - 1 (Deskinned,cut into cubes and put it water to avoid discoloration)
Curd - 1 Cup (Beaten)
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - 1/2 Teaspoon

For Tempering:
Coconut Oil - 1/2 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - Few

To Grind:
Coconut -1/2 Cup
Green Chillies - 6
Cumin Seeds - 1/2 Teaspoon

Method

• Grind all the ingredients given under "To Grind" into a smooth Paste.
• In a pan, place the Curd, turmeric powder and black pepper powder and cook it on a low flame till comes into a chutney consistency.
• In another pan, add little water (Say a cup) and cook the raw banana in it.
• Once the Raw Banana is 3/4th cooked add the salt, prepared yoghurt and coconut paste and cook on a low flame till the raw flavour of the coconut is gone which should be 2-3 minutes.
• In a tadka pan, warm some coconut oil and splutter some mustard seeds and curry leaves and add it to the prepared Kalan.
• Have it with Rice and Papadam. 

Notes:

• Always cook the curd on low flame or it will curdle.
• Adjust the green chillies to your taste.
• You can use Yam, ash gourd also. 

Pavakkai Pitlai - Bitter Melon Sambhar

I am not a great fan of Pavakkai, however Pavakai Pitlai is an exception. It tastes great with rice and appalam. The taste of bitterness of the Pavakkai in this curry takes the curry to another level.

The freshly prepared Sambhar powder adds depths of flavour to this dish.

Ingredients

Bitter Gourd - 2-3 Big Gourds or 150 Grams of small gourds (Finely Chopped)
Tamarind - Gooseberry Size
Kabuli Channa / garbanzo - 1/2 Cup (Soaked overnight and cooked - Optional)
Thoor Dal - 1/2 Cup
Asafoetida/Hing - A generous Pinch
Turmeric Powder - A pinch
Jaggery - 1 Teaspoon
Salt and Oil (Preferably Coconut Oil)
Curry Leaves - Few
Mustard Seeds - 1/4 Teaspoon

For the Sambhar Powder:

Channa Dal - 2 Tablespoon
Urad Dal - 1 Teaspoon
Red Dry Chillies - 8
Black Pepper - 1/2 Teaspoon
Coriander Seeds - 2 Teaspoon
Grated Coconut - 1/2 Cup

Method

• Pressure cook the Thoor dal with Turmeric powder and asafoetida with enough water for 2 whistles or till done.
• Soak Tamarind in enough water and extract the Tamarind Juice and keep it aside.
• In a pan, add a teaspoon of Oil and add all the Ingredients given under the " for the powder" and saute till it leaves a nice aroma.
• If you are a beginner or not sure of how much time each ingredient will take, then saute them individually so that you don't burn any ingredient. 
• Grind the sauteed ingredients and keep it aside. 
• In a pan, add a teaspoon of oil, and once the oil is warm add the mustard seeds and allow them to splutter
• Then add the curry leaves and chopped bitter gourd. cook till the gourd is cooked.
• Once the gourd is cooked add the Tamarind juice and boil it till the raw flavor is gone. 
• Then add the prepared powder and cook till the flavor of the masala is gone.
• Then add the cooked Thoor Dal, Jaggery and Garbanzo and cook till it boils.
• After the first boil switch off the stove and serve with Rice and Appalam. 

Aviyal - A Kerala Delight

Alok (My Hubby)  is not a great fan of coconut based dishes with few exceptions and one of them being Aviyal. He loves it a lot. It is also my parents favorite.

It is quite easy to make and has loads of vegetables in them.

Ingredients

Mixed Vegetables - 3 Cups (I used Drumstick,french Beans,Broad Beans,carrot,Yam,Raw Banana)
Coconut - 1/2 Cup
Green Chillies - 6 (Suit to your taste)
Cumin Seeds - 1/2 teaspoon
Curd - 1/2 Cup (Beat it well with a fork or spoon)
Salt - To taste
Coconut Oil - 1 teaspoon
Curry leaves - Few
Mustard Seeds - 1/ Teaspoon

Ingredients

• Grind coconut,green chillies and cumin seeds into a smooth paste. 
• Boil the vegetables in water until they are cooked. Depending on the choice of your vegetables cook them accordingly. For example I started with Yam and once it is half done added Banana and then rest of the vegetables and added Drumstick at last.
• Don't over cook any vegetable.
• Once the Vegetable is 3/4 th done , add the coconut paste,salt and cook till the raw flavour is gone.
• Then switch off the flame and add the beaten curd stir and cover and rest it for 3-5 minutes.
• Meanwhile, in a tadka pan, warm the coconut Oil, add the Mustard seeds and once they splutter add the curry leaves and pour this over the prepared Aviyal. 
• Your Aviyal is ready to be served. 

Vendakkai Morekuzhambhu - Ladies Finger in Curd curry

I really love Morekuzhambu, it is tangy and refreshing. I believe this is basically a Kerala Dish. This gravy can be made with Capsicum, Ladies finger, White Pumpkin etc.

It tastes great with Rice and Arbi Fry.

Ingredients
Ladies Finger - 15 (Cleaned and cut into 2 inches )
Whipped Curd - 1 Cup
Turmeric Powder - a pinch
Coconut - 1/4 Cup (Read notes)
Green Chillies - 6
Cumin Seeds - 1/2 Teaspoon
Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/4 Teaspoons
Curry Leaves - Few
Salt - To Taste


Method

• Clean the ladies finger and roast it in a kadai with little oil.
• Roast it well and add a pinch of turmeric powder in the end and keep it aside.
• The Ladies Finger should be cooked during this roasting.
• If the Ladies finger does not cook while roasting then sprinkle some water , close it with a lid and cook it.
• Make a paste of Coconut, green chilly,salt and Cumin seeds.
• This paste has to be smooth.
• Place the roasted Ladies finger and the prepared paste in a kadhai and cook till the raw flavor is gone.Do this on low flame.
• To this add the whipped curd (keep the stove on low flame) and switch off the stove when the gravy starts bubbling.
• Now place a tadka pan on stove and add coconut oil and once the oil is warm add Mustard seeds and once they splutter add curry leaves.
• Pour this over the prepared Gravy.

Tips:

• The curd should be little sour for this Gravy or Kuzhambhu.
• Whip the Curd well using a hand whisk or pulse it in a mixer.
• The quantity of coconut is directly proportional to the sourness of the curd (More sour, more coconut)
• The consistency of the gravy should be Thick.

Mixed Vegetable Kurma/Korma

Usually we eat Kurma with Roti or Paratha, Have you ever tried it with Rice, they just taste awesome. This is one of my mom's signature dish and she sneaks in a load of veggies in it. The colour of this Kurma couldbe different if you are not using beet root.

Ingredients

Onion - 1 (Medium, Chopped)
tomato - 1 (Medium, Chopped)
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - a Pinch
Red Chilly Powder - 1 Tablespoon
Green Chilly - 1 (Slit)
Coriander Powder - 1/2 Tablespoon
Garam Masala - 1/2 Teaspoon
Bay Leaf - 1
Coconut Paste - 1/4 Cup
Mixed Veggies - 2 Cups (Par Boiled Potato,Cauliflower,Peas,Carrot,Beetroot)
Salt and Oil

Method

In a pan, heat some Oil and add the Bay leaf and after 10 seconds, add the Onions and cook. Once the Onions are cooked add the Tomato and cook it is mushy. Then add the Ginger Garlic paste and saute.

After 2 minutes, add the veggies and saute them well.

After 5 minutes, add the Dry masala powders (Chilly powder, Turmeric powder, Garam masala and Coriander Powder) and saute.

After couple of minutes add some water (Say 2 cups) and cook the vegetables with lid on.

Once the veggies are cooked and the raw flavor of the Masala is gone, add the coconut paste and stir. Switch off and serve.

Notes

If you are using Potatoes,use  par boiled Potatoes.

Sometimes,I add all the veggies and water and cook it in pressure cooker for 2 whistles. If you just cut the veggies appropriately it will not get over cooked and will save lot of time.

Just depending on their cooking time, cut them into Big or small pieces and pressure cook them.

Coconut Paste is made by Grinding the grated coconut with required amount of water to a smooth paste consistency. If you want you can add Poppy seeds to this too. However, grinding Poppy seeds is not easy I will write a post on how to grind Poppy seeds.

Rasam - Quick version

Rasam is one staple food in any South Indian kitchen. There are so many versions of Rasam available. I make Rasam almost every Day as part of our meal. Usually when I make it in this style, I don't do any seasoning. However If you want you can do the seasoning and I have given the ingredients and steps for that too.

This version is something I do when I don't have time. It is shortcut, however it will taste good.

Ingredients

For Rasam:
Tomato - 1(Medium)
Pepper Powder - 1 Teaspoon
Cumin Seeds Powder - 1 Teaspoon
Garlic Pods - 4 (Crushed)
Tamarind Juice -Extracted from Lemon Size tamarind soaked in 1.5 cups of water
Asafoetida - A pinch
Jaggery - a very small piece
Salt
Curry Leaves - 5

For Seasoning:

Cumin Seeds/Mustard Seeds/Whole Black Pepper - 1/2 Teaspoon Each
Garlic - 4 (Crushed)
Coriander Leaves - For Garnishing.
Oil.

Method

In a Pan, add all ingredients given Under for Rasam except the Tamarind, check for taste and adjust Salt and Pepper accordingly.

Allow it to boil with covered lid till the Tomatoes are mushy.

Then add the Tamarind Juice and cook for 5-7 minutes or till the Raw flavor of the Tamarind is gone. Garnish with Lots of Coriander Leaves.

If you wish to do the seasoning,In a mortar and pestle Crush the Garlic, Cumin Seeds and Pepper coarsely.
 .
Place a Tadka pan with a teaspoon of Oil and add the Mustard and once it splutters add the Crushed Garlic-Whole pepper - Cumin seeds and saute for 30 seconds and this tempering to the prepared Rasam.

Tastes best when served with Rice and Arbi Fry.

Poondu Kuzhambhu/Garlic Gravy

Being a south Indian, Rice is a must at least once in a day in our house. However, The Gravy options I usually make is either Dal or Sambhar. Alok is not a huge favorite fan of Rasam with Rice, he enjoys having it like a Soup. So Karakuzhambhu in some form sneaks into my kitchen at least once in a week.

This Karakumzhambhu is made with Garlic and so is a good break from Dal. This is Tangy and is fabtastic with Cabbage Poriyal or Kootu.

Ingredients
Garlic - 12-15 Pods
Onion - 1 (Medium, chopped)
Tomato - 1 (Meidum, chopped)
Cumin seeds - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Jaggery - 1/4 Teaspoon
Red Chilly Powder - 1.5 Tablespoon
Turmeric Powder - 1/4 teaspoon
Coriander Powder - 1/2 Tablespoon
Pepper Powder - 1/2 Teaspoon
Tamarind Juice - Extracted from a Gooseberry Sized Soaked in 2 Cups of water
Salt - As per taste
Gingelly Oil - 2 Tablespoon
Curry Leaves - Few

Method

In a pan, add Gingelly oil and once the oil is hot, splutter Mustard seeds, Cumin seeds and Fenugreek seeds and then add the Onion, Garlic and Curry leaves. Saute them till the onion is cooked.

Then add the Tomato and cook till the tomato is cooked. Then add the red chilly powder, coriander powder, Turmeric powder and salt and Saute.

After 2 minutes, add the Tamarind water and cook it till the Raw flavour of Masala and Tamarind is gone. This may take anywhere between 6-8 minutes.

Before switching off the flame, add the black pepper powder and Jaggery.

Pepper Curry - Instant Relief from Cold

It is time for Vegan Thursday, an event initiated by Priya. So got this recipe from my Mom's cookbook. Whenever anyone has Cold or fever mom will prepare this dish. Dont think that it will taste like medicine, it tastes FAB and it is pretty easy to make.

Take this Curry with hot rice and you will feel instant relief from headache,Cold and Sinus.

Ingredients
Gram Dal  - 1 Tablespoon
Thoor Dal - 1 Tablespoon
Fenugreek - 1/2 Teaspoon
Pepper - 2 Tablespoon
Coriander Seeds - 2 Tablespoon
Cumin Seeds - 1/2 Teaspoon
Dry Red Chilles - 10 Nos
Urad Dal - 1/2 teaspoon
Mustard Seeds - 1/2 Teaspoon
Tamarind - Gooseberry size soaked in 1 cup of warm water
Asafoetida - a Generous Pinch
Curry Leaves
Oil - 2 Tablespoon (Preferably Gingelly Oil)

Method

In a pan, add a teaspoon of oil and roast the ingredients in the given order: Corinader seeds,Dry Red Chillies,Thoor dal,Gram Dal,Urad Dal,pepper,fenugreek,cumin seed and Asafoetida. Give a gap of 30-45 seconds before adding each ingredient.Allow it to cool.

Meanwhile, prepare Tamarind juice with the Tamarind soaked in water.

Take the roasted ingredients in a blender and grind them. While grinding, instead of water use the tamarind water and grind it into a paste. Add turmeric powder to the paste.

The paste should not be too coarse or not too smooth. It needs to be little grainy and not a fine paste.

Now take a pan, heat 2 tablespoon of oil season with Mustard seeds, curry leaves and asafoetida and add the paste and cook it for some time till the raw flavour is gone. It may take around 5- 8 minutes.

You can store it in refrigerator for 2-3 Days. In case you plan to store it do not use curry leaves.

Yam Curry/Sennai Kizhangu Kuzhambhu/Kulambhu

OMG!!The last 2 weeks have been crazy for me. At work and at home, was crazy, with appraisals, more work, Diwali preparation, Guests at home and visiting people.

All this kept me away from the blog. I will try and post the various sweets and savories I made for Diwali in the coming weeks.

This is one of the favorite curry preparation. It tastes good with Dosa or Rice.

Ingredients

Yam - 250 Grams
Onion - 1 (Medium,chopped)
Tomato - 1 (Medium,Chopped)
Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric - A pinch
Garlic - 6 Pods (Deskinned and roughly mashed)
Tamarind - Lemon Sized soaked in 1 cup of warm water for 15 minutes
Oil -  2 Tablespoon (Gingerly Oil, preferably)
Salt -To taste
Pepper Powder - 1/2 Teaspoon

Method

Clean the yam and wash it nicely. Cut them into slices of 3 inches.

In a pot, take some water, add Turmeric,a small piece of Tamarind and bring it to boil. To this add the cut and sliced Yam. Cook it till the yam is done completely.

Drain the water off and roughly mash the Yam and keep it aside.

In a pot, add oil and onion and cook till it is done. Then add the Tomato and salt and cook till the tomato is cooked well.

Then add the Chilly powder,coriander powder, turmeric, garlic. Saute this for 2-3 minutes.

To this add the Tamarind pulp and cook till the raw flavor of the masala and tamarind is completely gone.

To this, now add the roughly mashed Yam and cook it covered for 5 minutes.

Just before removing from the flame, add the pepper powder.

Notes

• The yam should be completely cooked.
• Do not mash the Yam completely. Just mash it roughly.
• If you have a mud pot, use it for this recipe as it will taste amazing. 
• Adding a tiny bit of tamarind in the water in which yam is cooked will remove the biting tendency of yam.

Yellow Pumpkin Sambhar

I just cant believe that I have not posted the recipe of Sambhar. Obviously being a South Indian Sambhar is a staple Food. It tastes good with Rice,Idly or Pongal.

Ingredients

Thoor Dhall - 1/2 Cup
Yellow Pumpkin - 1 Cup (Cleaned and cut into cubes)
Onion - 1 (Medium,Chopped)
Tomato - 1 (Medium Chopped)
Chilly Powder - 1/2 Teaspoon
Coriander Powder - 1/2 Teaspoon
Asafoetida - A pinch
Turmeric Powder - 1/4 Teaspoon
Mustard - 1/4 Teaspoon
Cumin - 1/4 Teaspoon
Fenugreek Seeds - A pinch
Ghee - 1 Teaspoon (Optional)
Oil and Salt
Tamarind - half of Lemon Sized (Soaked in 1 Cup of water)
Curry Leaves - 5
Coriander Leaves - 2 Sprigs

Preparation:

Dal
Wash Thoor Dhall and soak it in 2 Cups of water for 30 minutes. (if possible).
Place the Dhall in a pressure cooker, add Turmeric powder and Asafoetida and cook for 3 whistles.

Tamarind
Soak Tamarind in a cup of water, preferably warm water for 15- 20 minutes. After soaking, squeeze the tamarind in the water and filter the pulp. We would be using this pulp for this recipe.

Pumpkin

In a pan, heat 1 cup of water and bring it to boil. Once the water is boiling add the pumpkin and cook for 5 minutes or till it is done.

Method:

In a pan, heat a Tablespoon of oil. Once the oil is hot, add the mustard seeds and once it splutters add the Cumin and once it splutters Fenugreek seeds and then add Onion and Curry leaves.

Cook the onion for 2-3 minutes and then add the Tomato and cook for 3 minutes or till the tomato is mushy.

Then add the Chilly powder, Coriander powder and saute for 2 minutes. To this add Tamarind Pulp and Salt.

Cook this for 5-7 minutes or till the raw smell is gone.

Once the raw smell is gone, add the Dal with water and the Pumpkin and cook for a minute or till the first boil.

Then switch off the flame and garnish with Coriander leaves and a teaspoon of ghee.

Potato Gravy with Coconut Milk

This is a Gravy that goes well with any Rice or Idli or Appam. I served it with Coconut Milk Rice. This is mildly spiced and the flavours are wonderful.

Ingredients

Potato - 500 Grams (Boiled and slightly mashed)
Onion - 1 (Chopped)
Tomato - 1 (Chopped)
Chilli Powder - 1 Teaspoon
Coriander Powder - 1 Teaspoon
Turmeric - 1/2 teaspoon
Coconut Milk - 1 Cup (Thin Milk)
Oil and Salt

Method

In a pan, add some oil and add the onion and sauté for few minutes. Once the onion is done, add the tomato and cook till when they are mashed up.

Then add turmeric,Chilli Powder,Coriander powder and sauté well.

After 2 minutes, add the Potato and give it a quick mix and add 2 cups of water and cover the pan with a lid.

Cook till the raw Flavour of the masala is gone. Then add salt and the Coconut Milk (Thin) and simmer it for 2 minutes and switch off.

Tips

• After adding Coconut Milk, do not boil. 
• Depending on your Main Dish, you can adjust the quantity of your Chilli Powder and Coconut Milk. 
• refer to my recipe on Coconut Milk Rice on how to make Coconut Milk. 

Katthirikkai Gotsu/Eggplant Gotsu (Sidedish for Pongal)

Pongal is never complete Gotsu. It tastes heavenly and nothing can beat Gotsu as an accompaniment for Pongal. The Moongdhall used in this dish takes this dish to another level.

I have tried it Rice too and it tastes amazing.

Ingredients

Moong Dhall (Split Yellow Dhall) - 1/2 Cup
Onion - 1 (Medium,finely chopped)
Tomato - 1 (Medium ,finely chopped)
Eggplant/Brinjal - 4 (Medium,cut into 1/2 inches)
Tamarind - gooseberry Size
Mustard/Fenugreek/Cumin- 1/4 Teaspoon each.
Asafoetida - 1/8 th Teaspoon
Oil - 2 Tablespoon
Salt - to taste

To Grind 

Chana dal - 3 Tablespoon
split urad dal  - 1 Tablespoon
coriander seeds- 3 Tablespoon
dry red chillies - 4-6
whole black peppercorn  - 10 Corns
Cumin - 1/2 Teaspoon

Method

In a  pan, add a tablespoon of oil and sauté all the ingredients given in "To Grind". Please be careful not to burn. Cool them and powder them in a Mixer. Keep it aside.

In a pressure cooker, add the washed Moongdhall and add enough water (Say 2 cups) and cook for 2 whistles. Keep this aside.

In a pan, add a tablespoon of oil and add the mustard seeds,after it splutters add the Cumin seeds and then Fenugreek seeds. 

Then add onion and cook for 3-4 minutes. 

Then add the tomatoes and Brinjal and sauté for couple of minutes. Then add a cup of water and cook till the Tomato and Brinjal is cooked.

 Now add the Grinded masala powder and sauté and add the Tamarind Juice and cook till the Raw smell is gone.

Then add the cooked Moongdhall and switch off after the gravy boils.

The Gravy needs to be thin so we can pour it on our Pongal.

Add chopped Coriander leaves.

Ennai Kathirikkai Kuzhambu

This is my Mom's cookbook. She makes this quite often. It is very tasty and creamy and Delicious. The Brinjal is the king of this dish and it tastes delicious. This Kuzhambu and rice and Appalam ... Wow it is Jannat for me...

Ingredients

Brinjal - 1/4 Kg
Onion- 1+1 (medium,finely chopped)
Tomato - 1 (Medium,finely chopped)
Garlic - 5-6 Pods
Mustard Seeds - 1/2 Teaspoon
Fenugreek - 1/4 teaspoon
Curry Leaves - 4-5 leaves
Dry Red CHillies - 4
Groundnut - 1 Tablespoon
Turmeric powder - pinch
Chilli powder - 1 Tablespoon
Coconut - 2 Tablespoon
jeera - 1/2 Teaspoon
Tamarind Juice - Extracted from small Lemon
Salt

 Method

Lets prepare the stuffing for the Brinjal. In a  kadai, roast Dry Red chillies,Groundnut and Onion in a teaspoon of oil. Then grind it into a Fine paste and then add salt. Don't add water for grinding this.

Meanwhile, slit the Brinjal into 4 (Do not separate them into pieces). Stuff the masala into the Brinjal.

Now,Heat the kadai with 3 Tablespoons of oil. Add mustard seeds and allow it to splutter. Then add Fenugreek seeds,curry leaves,Onion, Garlic and Saute. Then add tomatoes and cook well.Now add the stuffed Brinjal and cook it till the Brinjal is 80% done.

Now add the turmeric and Chilli powder and cook till the raw flavour is gone. Then add the Tamarind juice and cook till the Brinjal is done and raw flavour of Tamarind is gone. To this add the coconut paste and cook for 30 seconds.

Serve it with Rice and Appalam