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.

Beans Paruppu Usili

I am huge fan of Usili. Even though it is little time consuming and has multiple steps in making them, I love them. I don't make them during the weekdays but definitely during weekends. There are multiple ways to make the Dal Crumble. I have given the different ways to make it in the notes section.

It tastes good with Sambhar, Rasam or Karakuzhambhu.

Ingredients:

• Thuvar Dal or Toor Dal + Channa Dal or Gram Dal    - ½  Cup + ½  Cup (Washed and soaked for at least 30 minutes)
• French beans – 200 Grams (Washed, Fiber removed and finely Chopped)
• Mustard Seeds – ½ teaspoon
• Red Chilles  - 8 (Adjsut to taste)
• Hing or Asafoetida – A generous Pinch
• Oil - 5-6 tablespoon
• Salt – To taste

Method

• Boil little water in a pan and once it starts boiling add the chopped Beans.
  

  

  
  
• Cover and cook till the beans are cooked and tender.
• If there is water left after cooking the Beans drain the water.
• Meanwhile, in a mixer grinder add Red chillies, hing, and the Dal and grind it into a coarse mixture.
• For grinding this coarse mixture do not use water.
• Now, heat some Oil in the Kadai, once the oil is hot add mustard seeds and allow it to splutter.
•        Then add the prepared coarse dal mixture and sauté it.
•  Sauté it till the Dal is cooked, this may take say, like 12-15 minutes.
•  Once it is cooked and gets all dried up add the cooked Beans and cook it.
•  Cook it till the Beans and Dal is combined together.
•  This may take another 10 minutes, to be done
•  Then add Salt to taste and Serve.

Lunch Menu 18: Ennai Kathirikkai Kuzhambu (Stuffed Brinjal Gravy), Beans Paruppu Usli and Rice 

It is been quite long time that I posted a Lunch Menu, This is a simple Lunch Menu.

Click on the links for the recipe:

• Ennai Kathirikkai Kuzhambu (Stuffed Brinjal Gravy)
• Beans Paruppu Usli (Recipe Coming Soon)

Dal Palak - Spinach Dal Curry 

A bowl of Dal and Rice can be more satisfying than anything in this world. I  usually like to add some Spinach, Bottle Gourd, Ridge Gourd etc. So this recipe is Dal Palak which is a very famous Dish.

Ingredients

Spinach - 1 Bunch (Washed and Chopped)
Garlic Pods - 3 Nos (Chopped)
Channa Dal - 1/2 Cup (Washed and Soaked for at least 30 minutes)
Onion - 1 (Medium, finely Chopped)
Chilly Powder - 1 Teaspoon
Salt - To Taste
Oil - 1 Teaspoon
Ghee - 1/2 Teaspoon (Optional)

Method

• Wash and cook the Gram Dal with enough water for 6 whistles or till done
• Let the pressure come down on its own.
• Meanwhile, heat a teaspoon of oil in a kadai and add onion and saute.
• After a minute add the Garlic pods and saute.
• Cook till the onion is done.
• Then add the chopped Palak and saute and cook till it is cooked.
• Now also add the Chilly Powder and salt and saute.
• Now add the cooked Gram Dal along with the water.
• Allow it ti simmer on low flame for 8-10 minutes.
• Dont cover and cook as Greens should never be covered and cooked.
• After everything comes together, switch of the flame and add a spoon of Ghee if required and serve. 

DIY - Sprouted Moong

Most of us use sprouts for our salad, or breakfast. We know that sprouts have more nutrition than the Non sprouted Dal. 

In the supermarkets, they sell these in packets that is ready to use , however I am little comfortable with picking them. I prefer to make them at home as it is easy and No great work is involved.

Ingredients

Green Gram Dal - 1 Cup (You can use any Beans, Black Channa or Kabul Channa)

Method

• Wash the Moong nicely and soak it in fresh water for at least 5 hours or overnight. 
• After soaking, drain all the water and place it clean kitchen cloth.
• Tie the kitchen cloth and leave it undisturbed aside for at least 6-8 hours
• Another trick I picked up from mom is after tying the kitchen cloth place it in a Casserole and leave it undisturbed for 8 Hour. 
• Depending on the beans you are using you have to leave them undisturbed for 1-3 Days.

Ganesh Chathurthi/Vinayagar Chathurthi Recipes 

In my earlier posts, I had already written about Ganesh Chathurthi is a important festival at our house and how elaborately we celebrate.This year Ganesh CHathurthi is celebrated on 29th August .

 Happy Ganesh Chathurthi to all!!!

Click on the below links for the recipes

• Ammini Kozhukattai
• Aval kozhukattai
• Sweet Kozhukattai/Mothagam
• Paal Kozhukattai
• Kara Kozhukattai/Ulundu Kozhukattai
• Pidi Kozhukattai
• Channa Sundal/Kondakadalai Sundal 

Lunch (Brunch) Recipe 15 - Whole Wheat Buns, Pumpkin soup, Cucumber Raita and Broccoli -Channa Tikki 

It is been a long time since I posted a Lunch menu, so thought of posting one, however this is not a Lunch menu, but a Brunch menu.

Click on the links below for the recipes:

• Pumpkin Soup
• Broccoli - Channa Tikki 
• Whole Wheat Buns
• Cucumber Raita (I have used both Cucumber and Onion in this recipe)

Yellow Moong Dal Khichdi

Khichdi is a famous dish in may parts of India. However I got introduced to it only post my wedding. It is very similar to our South Indian Pongal, however it is much lighter.
My hubby says that Khichdi is usually served at his place when someone is sick as it is easy to digest.

It is very easy to prepare and they are many variations to this. Today I have shared the Basic Moong Dal Khichdi. To this you can add simple Tadka, Vegetables etc

Ingredients

Rice - 1 Cup
Split Yellow Moong Dal - 1/2 Cup
Hing/Asafoetida - A generous Pinch
Ghee - 1/2 Teaspoon (Add more as per your wish,usually they add lots of ghee)
Cumin Seeds - 1/2 Teaspoon
Green Chilly - 1 (Slit)
Salt - To Taste

Method

• Wash The rice and Yellow moong dal and soak it in 5 cups of water for 30 minutes
• Then cook them in a pressure cooker for 3 whistles or till it is done well.
• Allow the pressure to settle on its own.
• Meanwhile warm Ghee and once it is warm add Cumin seeds and allow them to splutter.
• Switch off the flame, add asafoetida, Green chillies and saute for the minute.
• Add the tadka to the cooked rice-Dal mixture, add salt and mix it well.
• If you want you can add some more warm Ghee. 

Creamy Yummy Punjabi Dal Makhani 

Yum is the word for this Dal. I have always tried it at restaurants and never at home. I learnt this recipe from my hubby. It is a really rich Dal and takes time to cook but the end result is Yum.

Even Though this Dal goes well with Roti or Rice, my personal Choice is Jeera Pulav.

Ingredients

Whole Black Gram - 1 Cup (Washed and Soaked Overnight, if you want add Rajma too)
Tomato Puree - From 5 Tomatoes
Garam masala Powder - 1/2 Teaspoon
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - A generous Pinch
Butter - 50 Grams
Cream - 100 Ml (I used Amul Fresh Cream)
Ginger Garlic Paste - 2 Teaspoon

Method

• Wash and drain the Soaked Lentils. Add enough water and pressure cook it for 15- 18 whistles.
• The Dal should be cooked soft. Allow the pressure cooker to come to room temperature on its own.
• Meanwhile, place a non stick pan on the stove and add some butter.
• Add Cumin seeds and allow them to splutter, then add the Tomato Puree and Ginger Garlic paste and saute.
• Cook for 5 minutes and then add the Turmeric, Red chilly powder and Coriander powder and cook for 5-8  minutes.
• To this add the cooked Dal and stir it well.
• Cook it for about 10 - 15 minutes.
• Now add the remaining Dal and Cream and cook on simmer as long as you want or can.
• I cooked for 1 hour, usually it is cooked overnight.
• The more time you cook the more tasty the Dal will be.
• Stir it occasionally to avoid the Dal sticking to the bottom. 
• If you have time constraint, cook it atleast for 20 minutes.
• Towards the end, add The Garam Masala and stir it and switch it off. 

Lunch Menu 14 - Paruupu Urundai Kuzhambhu, Keerai Poriyal, Mango Pacchadi,Kuzhipaniyaam,Rasam,Vellam Pal Kozhukattai 

Click on the Links below for the Recipe:

• Paruppu Urundai Kuzhambhu (Recipe coming soon)
  
• Rasam
• Mango Pacchadi
• Keerai Poriyal (Recipe coming soon)
• Kuzhipaniyaram
• Paal Kozhukattai (With Jaggery) 

Lunch Menu 13 - Jeera Pulav, Dal Tadka, Rava Kesari, Ulundu Vadai and Raw Mango Pachadi 
This week lunch is very simple and everything can be prepared within 45 minutes to 1 hour.

Click on the Below Links for the recipe:

• Jeera Pulav
• Dal Tadka
• Rava Kesari
• Mango Pachadi
• Vadai 

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. 

Snake gourd Puttu - Pudalankai Puttu 

Whenever we think about Snakegourd the one dish we always cook is the Kootu. This recipe is a dry recipe and I learnt it from one of the TV demonstrations by Chef Damu. It tastes awesome with Rice and Sambhar.

Ingredients
Snakegours - 250 Grams (Deskinned and Grated )
Onion - 1 (Big, Chopped)
Green Chillies - 3 (Finely Chopped)
Grated Coconut - 1 Tablespoon (Optional)
Roasted Gram Dal - 1/4 Cup (Coarsely Powdered)
Asafoetida - a Generous pinch
Salt and Oil.

Method

• In a pan, place the grated Snake gourd and cook till all the water evaporates. Don;t cover with a lid or add salt at this stage.
• Saute it well and if possible cook on high flame so you can evaporate the water faster.
• Keep this aside.
• Take another pan, add some oil and once it is warm add onions and green chillies and cook till they are done.
• Once it is done add the sauteed snake gourd and saute and add salt.
• Saute for 2-3 minutes and then add the powdered roasted gram and,asafoetidal and saute.
• Cook till the raw flavour of the roasted gram is gone.
• Add the grated coconut and cook for a minute and serve.

Lunch Menu 12 - Rice, Arachuvitta Kadamba Sambhar, Kalan,Rasam,Aviyal,Mango Pachadi,Vazhapoo Vada, Sakkarrai Pongal, Adapradhaman, Yam Fry, Raw Banana Fry,Mint Thogayal with Appalam 

This lunch is something I made for Tamil New Year. I have given a combination of Tamilian and Kerala Cuisine.

Click on the Below Links for the recipe:

• Mango Pachadi
• Arachuvitta Kadamba Sambhar (Recipe Coming Soon)
• Kalan  (Recipe Coming Soon)
• Rasam
• Aviyal  
• Vazhapoo Vada
• Sakkarai Pongal   (Recipe Coming Soon)
• Adapradhaman  (Recipe Coming Soon)
• Raw banana Fry   (Recipe Coming Soon)
• Yam Fry  (Recipe Coming Soon)
• Mint Thogayal  

Lunch Menu 11 - Dal,Baati,Rice,Kaju Katli,Gobi Fry, Gulab Jamun,Buttermilk and Poori 

This recipe is a North Indian Menu, however instead of Roti I have added Baati.This Menu has 2 sweets and Buttermilk to go along with the summer.

Click on the below links for the recipes

• Baati
• Panchamela Da
• Alo Fry
• Buttermilk
• Gulab Jamun (Recipe coming soon)
• Kaju Katli (Recipe coming soon)
• Poori (Recipe coming soon)
• Gobi Fry

Bisibelabath - Karnataka Recipe

Bisibelabath is a famous recipe from Karnataka. It tastes yum with Papad and Potato Fry.

Ingredients

Bisibelabath masala - 1 Cup (Refer to the recipe here)
Rice - 2 Cups
Toor Dal - 1 Cup
Water - 8 Cups
Ghee - 3-4 Tablespoons
Peas - 1/2 Cup
Onion shllots - 1 Cup
Cashewnuts - 0 Pieces
Mustard - 1/2 Teaspoon
Tamarind - Lime Size soaked in 1 Cup of Warm water.
Oil and Salt.

Method

• Cook 2 cups of Rice and 1 cup of Thoor Dal in 8 cups of water for 3-4 Whistles.
• The rice must not be separate as Pulav nor overlooked like Pongal.
• Boil the Tamarind juice till the raw flavour goes off
• Then add the rice-Dal mixture to it.
• Add the Bisibelabath powder,salt and mix
• Keep some powder, rice mixture and tamarind juice as back up so that if anything needs to be added it would help.
• In a pan, fry onions and add it to the mixture.
• Then fry peas ad add it to the mixture.
• Then splutter mustard seeds, cashew-nuts and add it to the Mixture.
• Add some Ghee and serve with Potato Fry. 

Lunch Menu - White Rice, Kollu Rasam, Moong Dal fry, Poondu Kuzhambhu,Channa Brinjal Kootu, Cauliflower Fry and Curd

Click on the below links for the Recipe

• Moong Dal Fry
  
• Kollu Rasam (Recipe Coming Soon)
• Poondu Kuzhambhu
• Capsicum Masala
• Katthirikkai Kondakadalai (Brinjal White Channa)
• Gobi Fry
• Curd

Katthirikkai Kondakaldai (White Channa - Brinjal)

This combo is famous in down south. This is my mom's favorite dish too. Today, I have made it with Left over Sundal from Breakfast. You can just use soaked and Boiled Channa.

This tastes good with Rice and also Dosa.

Ingredients
Brinjal - 500 Grams (Chopped and soaked in water to avoid discoloration)
Kabuli Channa Sundal or Kabuli Channa - 1/2 Cup (Soaked and boiled)
Onion - 1 (Finely Chopped)
Tomatoes - 1 (Finely Chopped)
Red Chilly Powder - 1 Tablespoon
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Salt and Oil
Curry Leaves - 4 (Optional)

Method

• Heat a pan with 1 Tablesponn of oil
• Add Mustard seeds and curry leaves and allow them to splutter
• Then add finely chopped onions ans saute them
• once the onions are cooked add tomatoes and add salt
• Cook till the tomatoes are mushy. 
• Then add the Brinjal and saute till it is half cooked.
• Then add chilly powder and turmeric powder and saute.
• Cover with a lid and cook till the brinjal is 3/4th Done.
• Now add the Cooked Channa and saute.
• Cook till the channa and Brinjal come together and Brinjal is cooked completely. 

Pumpkin Soup

I have actually seen a lot of baking recipes which has Pumpkin Puree,however I have always stayed away from them as I was not sure if I would like it.

One evening, during a chit chat with my mom, we were discussing about cooking shows of TV and she shared this recipe with me that was said in some TV show. When I questioned her about How she thiks it will taste, she said I am sure it will taste Great.I also referred here.

So I got a little confidence from her words so tried my hands on this pumpkin soup and my verdict It was AWWWWWWWEEEEEEEEEsome...

Recipes with Pumpkin Puree, here I come.

Ingredients
Yellow Pumpkin - 300 Grams (I washed the Pumpkin, removed the seeds and used it  with skin)
Yellow Moong Dal - 1/4 Cup (Washed and Soaked in a cup of water)
Green Bell Pepper - 1/4 Cup (Optional)
Potato - 1 (Cubed Optional)
Oil - 1 Tablespoon (I used Olive Oil)
Salt and Pepper
Asafoetida - A pinch
Almonds - 3 (Sliced - Optional)

Method


In a pressure cooker, Add a Tablespoon and Asafoetida. Immediately add the veggies and saute for 5-8 minutes. Then add the soaked Yellow moong dal with the water and saute for minute.

Add enough water and cook it for 3 whistles on low flame.

Allow to the steam to go naturally.

Once it is cooled, blend the Vegetable and Dal in a blender.

Pour the Puree back to the pressure cooker and add Salt and Pepper to match your taste. You can also add water as per the consistency you want.

Moong Dal Fry

According to me, Moong Dal has the best taste. It brings a wonderful texture and taste to the dish. another advantage is that it cooks faster than any other Dal and usually gets done in 2 whistles if you soak it for 15 minutes. I am  sharing with you a basic Dal Fry recipe today.

Ingredients

Yellow Moong Dal  - 1 Cup (Washed and Soaked in 3 cups of Water)
Turmeric powder and Asafoetida - A pinch each
Onion - 1 (Small, chopped)
Tomato - 1(Small, chopped)
Garlic - 5 Pods (chopped)
Mustard Seeds and Cumin Seeds - 1/2 Teaspoon each
Ginger - 1/2 Inch (chopped)
Asafoetida - A Pinch
Red Chilly powder - 1/2 Tablespoon
Coriander powder, Cumin Powder - 1/2 teaspoon each
Corinader Leaves - to garnish
Salt, Oil or Ghee

Method

Cook the Soaked Moong Dal with Turmeric powder and asafoetida for 3 whistles. Masg it well and Keep this aside.

In a pan, heat 1 tablespoon of Oil or Ghee or a mixture of both. Once the oil is warm, add the mustard seeds and once they splutter add the Cumin seeds and allow it to splutter.

Then add the onion and saute. Once the Onion is done, add the Tomatoes, Garlic and Ginger and cook till the tomatoes becomes mushy.

To this add Red Chilly powder, Coriander powder and cumin powder and saute for few minutes. Saute the mixture till the Raw flavor is gone. If you think the masala might burn add the water from the dal.

Once the mixture is cooked, add the Dal and cook it covered for 5 minutes.

Garnish with Coriander leaves and Serve.