Showing posts with label Tamil Nadu Recipes. Show all posts
Showing posts with label Tamil Nadu Recipes. Show all posts
Thursday, April 11
Saturday, April 14
Mutton Kola Urundai, a chettinadu style kofta recipe
Ingredients needed for Mutton Kola Urundai / Koftas1 cup minced mutton
2 Green chillies
3 Red chillies
1 tbsp Roasted grams / Pottukadalai
4 Cashew nuts
1 tsp Sauf / Fennel seed
2 tbsps freshly rated coconut
5-6 small onions
6 garlic flakes
1 tsp chopped ginger
1 big black Cardamom
2-3 Cloves
1” piece Cinnamon
handful of curry leaves
1 Egg
How to prepare Mutton Kola Urundai / Koftas Tamil Nadu style Heat one tablespoon oil in a fry pan, add the cinnamon, clove, cardamom and the red chillies.
Then, add curry leaves, saunf, ginger, onion, green chilies and garlic one after the other and saute well.
As the vegetables starts getting golden, add the roasted grams / pottukadalai, cashew nuts and grated coconut. Stir well and fry till the coconut turns golden.
Grind all the fried ingredients together to a smooth paste and keep aside. Sprinkle a little water if needed.
MIx the beaten egg to the masala paste as well as the minced meat. Mix well. Shape into round balls and deep fry in hot oil. Drain and remove from fire.
Serve with Tomato Sauce / Ketchup.
Points to NoteUsually the minced meat is added raw in the recipe. If you have doubts about the cooking of the meat , you can saute the meat first and then add to the masala paste.
You can also precook the meat separately but the taste will be different as you might have to leave out the extra juices.
While you fry the Kola balls see that the oil is not smoking. If the oil is too hot, the balls will brown quickly on the outside but will remain uncooked in the centre. The kola balls should be fried in medium fire or better still simmer every now and then if you feel the oil is getting too hot.
2 Green chillies
3 Red chillies
1 tbsp Roasted grams / Pottukadalai
4 Cashew nuts
1 tsp Sauf / Fennel seed
2 tbsps freshly rated coconut
5-6 small onions
6 garlic flakes
1 tsp chopped ginger
1 big black Cardamom
2-3 Cloves
1” piece Cinnamon
handful of curry leaves
1 Egg
How to prepare Mutton Kola Urundai / Koftas Tamil Nadu style Heat one tablespoon oil in a fry pan, add the cinnamon, clove, cardamom and the red chillies.
Then, add curry leaves, saunf, ginger, onion, green chilies and garlic one after the other and saute well.
As the vegetables starts getting golden, add the roasted grams / pottukadalai, cashew nuts and grated coconut. Stir well and fry till the coconut turns golden.
Grind all the fried ingredients together to a smooth paste and keep aside. Sprinkle a little water if needed.
MIx the beaten egg to the masala paste as well as the minced meat. Mix well. Shape into round balls and deep fry in hot oil. Drain and remove from fire.
Serve with Tomato Sauce / Ketchup.
Points to NoteUsually the minced meat is added raw in the recipe. If you have doubts about the cooking of the meat , you can saute the meat first and then add to the masala paste.
You can also precook the meat separately but the taste will be different as you might have to leave out the extra juices.
While you fry the Kola balls see that the oil is not smoking. If the oil is too hot, the balls will brown quickly on the outside but will remain uncooked in the centre. The kola balls should be fried in medium fire or better still simmer every now and then if you feel the oil is getting too hot.
Tuesday, November 1
Nandu / Crab Perattal, a Chettinad style recipe
Ingredients needed for Nandu / Crab Perattal
6 medium sized crabs
1 onion sliced / 2 cups of sliced onions
1/2 cup grated coconut - roasted
1 tsp Khus khus roasted
1 tsp aniseeds / saunf -roasted
1 tsp roasted gram dal / pottu kadalai
1 tsp Garlic paste
1 tsp Ginger paste
1 tbsp Fish curry powder
1 tsp Chilli powder ( for extra spiciness )
1/2 tsp Turmeric powder
Tamarind juice ½ cup from a small marble sized ball
Salt to taste
1/2 cup oil
For tempering
1 inch cinnamon stick
2 Cloves
2 Cardamoms
2 Star anise
Curry leaves
How to prepare Nandu / Crab Perattal, a chettinad style recipe?
Clean the crabs, remove the shell. Break and remove the legs and the claws.
Using the chopper bash the claws once.
Pound the small legs in a pounding stone . Add half a cup of water to the pounded legs and squeeze out the juice, then discard them.
Roast Khus khus, Grated coconut and the roasted gram dal / chutney dal. Grind to a smooth paste and keep aside.
Make a paste of fish curry powder, chilli powder,and tumeric powder. Keep aside.
Heat oil in a thick bottomed kadai. Add in the spices and as they splutter, add in the sliced onion. Stir till the onions turn pale and add garlic and ginger paste, fry for a second more..
Add in the fish curry paste and the ground coconut paste.
Fry till the raw smell goes and then add the tamarind juice and juice from the crab legs.
Add salt to taste and the curry leaves. Let the masala get thicker.
Now add in the crabs and the bashed claws, mix well, so that the masala get coated nicely on the crab pieces.
Serve as soon as the crabs are cooked with hot and steaming rice.
6 medium sized crabs
1 onion sliced / 2 cups of sliced onions
1/2 cup grated coconut - roasted
1 tsp Khus khus roasted
1 tsp aniseeds / saunf -roasted
1 tsp roasted gram dal / pottu kadalai
1 tsp Garlic paste
1 tsp Ginger paste
1 tbsp Fish curry powder
1 tsp Chilli powder ( for extra spiciness )
1/2 tsp Turmeric powder
Tamarind juice ½ cup from a small marble sized ball
Salt to taste
1/2 cup oil
For tempering
1 inch cinnamon stick
2 Cloves
2 Cardamoms
2 Star anise
Curry leaves
How to prepare Nandu / Crab Perattal, a chettinad style recipe?
Clean the crabs, remove the shell. Break and remove the legs and the claws.
Using the chopper bash the claws once.
Pound the small legs in a pounding stone . Add half a cup of water to the pounded legs and squeeze out the juice, then discard them.
Roast Khus khus, Grated coconut and the roasted gram dal / chutney dal. Grind to a smooth paste and keep aside.
Make a paste of fish curry powder, chilli powder,and tumeric powder. Keep aside.
Heat oil in a thick bottomed kadai. Add in the spices and as they splutter, add in the sliced onion. Stir till the onions turn pale and add garlic and ginger paste, fry for a second more..
Add in the fish curry paste and the ground coconut paste.
Fry till the raw smell goes and then add the tamarind juice and juice from the crab legs.
Add salt to taste and the curry leaves. Let the masala get thicker.
Now add in the crabs and the bashed claws, mix well, so that the masala get coated nicely on the crab pieces.
Serve as soon as the crabs are cooked with hot and steaming rice.
Friday, October 14
Vadacurry , a delicious side dish for Idlis and dosas.
Ingredients needed for Vadacurry / Vadai curry
1 cup Bengal gram dhal
1 big sized Onion
2 Tomatoes chopped
Handful curry leaves
Coriander leaves
1/4 tsp Turmeric powder
2-3 green chillies
1 cup freshly grated coconut
2 tsps ginger paste
1 tsp garlic paste
1/2 tsp cumin seeds
Mustard seeds
2 tsps chilli powder
Oil for frying
Salt to taste
How to prepare Vadacurry / Vadai curry
Clean, wash and soak Bengal Gram Dal / Channa Dal for about 3 hours.
Drain the water and then grind the soaked dal to a coarse paste.
Add chopped coriander leaves and salt to taste. Mix well with the batter.
Heat oil in a deep frying pan. As ot gets hot, make small balls out of the thick batter.
Deep fry them till they are half done. Remove and keep aside.
Now to prepare the gravy,
Heat oil in a pan, splutter mustard seeds, cumin seeds and then curry leaves.
When the leaves start turning colour add the chopped onions and fry till they are golden.
Add chopped tomatoes, turmeric powder, chilli powder, ginger and garlic pastes.
When the oil starts oozing out of the sides and the gravy turns thicker, add the nicely ground coconut and green chillies paste .
Let it start boiling, then simmer and cover for 5 minutes or till the raw smell goes.
Now crumble the vadas and add them to the boiling gravy. Add water if needed and adjust the consistency according toyour taste.
Points to note:
Do not fry the vadas to a golden colour, as it will be difficult to crumble while adding to the curry. The taste also will not come out right.
The vadas should just get cooked and they will be white in colour. This will be the right vadas for the Vadacurry.
If you like you can add garam masala but it is just not needed, only optional.
This Vadacurry goes very well with Idlis, Dosas, Chappathies and Pooris.
The recipe is an easy one and can be easily cooked, only that the dal needs time to soak.
1 cup Bengal gram dhal
1 big sized Onion
2 Tomatoes chopped
Handful curry leaves
Coriander leaves
1/4 tsp Turmeric powder
2-3 green chillies
1 cup freshly grated coconut
2 tsps ginger paste
1 tsp garlic paste
1/2 tsp cumin seeds
Mustard seeds
2 tsps chilli powder
Oil for frying
Salt to taste
How to prepare Vadacurry / Vadai curry
Clean, wash and soak Bengal Gram Dal / Channa Dal for about 3 hours.
Drain the water and then grind the soaked dal to a coarse paste.
Add chopped coriander leaves and salt to taste. Mix well with the batter.
Heat oil in a deep frying pan. As ot gets hot, make small balls out of the thick batter.
Deep fry them till they are half done. Remove and keep aside.
Now to prepare the gravy,
Heat oil in a pan, splutter mustard seeds, cumin seeds and then curry leaves.
When the leaves start turning colour add the chopped onions and fry till they are golden.
Add chopped tomatoes, turmeric powder, chilli powder, ginger and garlic pastes.
When the oil starts oozing out of the sides and the gravy turns thicker, add the nicely ground coconut and green chillies paste .
Let it start boiling, then simmer and cover for 5 minutes or till the raw smell goes.
Now crumble the vadas and add them to the boiling gravy. Add water if needed and adjust the consistency according toyour taste.
Points to note:
Do not fry the vadas to a golden colour, as it will be difficult to crumble while adding to the curry. The taste also will not come out right.
The vadas should just get cooked and they will be white in colour. This will be the right vadas for the Vadacurry.
If you like you can add garam masala but it is just not needed, only optional.
This Vadacurry goes very well with Idlis, Dosas, Chappathies and Pooris.
The recipe is an easy one and can be easily cooked, only that the dal needs time to soak.
Thursday, July 28
Chicken Podimas, delicious and easy Tamil Nadu Recipe
Ingredients needed for Chicken Podimas
1 kilo chicken (remove bones and chop them)
2 cups small onions finely chopped
8 - 10 red chillies deseeded and cutinto small pieces
handful curry leaves
1/2 cup tomato chopped
1/2 tsp Turmeric powder
Salt to taste
1/4 cup Gingelly oil
Coarsely Grind the ingredients mentioned below :
1 tsp Saunf / Fennel seeds,
1 tsp shredded ginger
10 small garlic flakes
1 inch piece cinnamon
How to prepare Chicken Podimas?
Heat oil in the pan.
Add the chopped onions and fry till they are golden brown.
Add the ground masala paste with the turmeric powder and red chillies to the pan. Fry for a few seconds.
Now add the chopped tomato with salt to taste and curry leaves.
Fry them until the tomatoes are mashed well and the oil starts oozing on the sides.
Add the chicken pieces to the pan and mix well. Check for salt and add if needed.
Cook till the chicken gets tender. Do not add water. The chicken will cook in its own juices.
Once the moisture evaporates and the chicken is cooked remove from flame.
Serve as a side dish with rice or chappathies or pulaos.
Sunday, July 3
Recipe for Vegetable Kurma in Tamil Nadu Style
Ingredients needed for Vegetable Kurma Tamil Nadu style
1 cup onions chopped
3 Green chillies
1/2 tsp ginger garlic paste
1 cup mixed vegetables, like Potatoes, Carrots, Cauliflower, Beans, Knolkhol, Beetroot etc
2 tbsp Curds
1/4 cup milk / coconut milk
2 tsps Coriander powder
Salt to taste
1 full Bay leaf broken in to 2 pieces
1/4 tsp Cumin seeds
1/2 tsp saunf /fennel seeds
handful Curry leaves
2 tbsps Coriander leaves
3 tsps Oil
1 tsp Ghee
Grind the below mentioned ingredients to a smooth paste
2 Cloves
1 stick Cinnamon stick
2 Cardamoms
4 Cashewnuts
2 tsps Poppy seeds ( soak in warm water for 5 minutes )
2 tsp Roasted Channa dhal
3 Green chilli
1/2 cup freshly grated Coconut
How to prepare Vegetable Kurma Tamil Nadu style?
Grind the ingredients mentioned in the Grind to a paste list to a smooth fine paste. Keep aside.
Cut the vegetables into uniform sized pieces. If you do not have fresh green peas with add soaked and boiled dried green peas.
Chop the Onion finely. Slit the green chillis.
Beat the curd into a creamy paste. Keep aside.
Chop the Coriander Leaves finely. Keep aside.
Heat oil in a non-stick fry pan.
When hot, add bay leaf, curry leaves, cumin and fennel seeds. Immediately add the chopped onions, green chilies and saute till the onion turn golden brown.
Add the ginger garlic paste and fry well till the raw smell goes off.
Add the vegetables, coriander powder plus a cup water. Mix well.
Cover with a lid and cook till the vegetables are tender.
Then add well beaten curds, ground masala paste, salt and boil for about 3 minutes.
Add the milk, coriander leaves. As the gravy starts simmering remove from fire.
Serve hot with Rotis, Idlis, Pooris, etc or with Vegetable Biriyani.
1 cup onions chopped
3 Green chillies
1/2 tsp ginger garlic paste
1 cup mixed vegetables, like Potatoes, Carrots, Cauliflower, Beans, Knolkhol, Beetroot etc
2 tbsp Curds
1/4 cup milk / coconut milk
2 tsps Coriander powder
Salt to taste
1 full Bay leaf broken in to 2 pieces
1/4 tsp Cumin seeds
1/2 tsp saunf /fennel seeds
handful Curry leaves
2 tbsps Coriander leaves
3 tsps Oil
1 tsp Ghee
Grind the below mentioned ingredients to a smooth paste
2 Cloves
1 stick Cinnamon stick
2 Cardamoms
4 Cashewnuts
2 tsps Poppy seeds ( soak in warm water for 5 minutes )
2 tsp Roasted Channa dhal
3 Green chilli
1/2 cup freshly grated Coconut
How to prepare Vegetable Kurma Tamil Nadu style?
Grind the ingredients mentioned in the Grind to a paste list to a smooth fine paste. Keep aside.
Cut the vegetables into uniform sized pieces. If you do not have fresh green peas with add soaked and boiled dried green peas.
Chop the Onion finely. Slit the green chillis.
Beat the curd into a creamy paste. Keep aside.
Chop the Coriander Leaves finely. Keep aside.
Heat oil in a non-stick fry pan.
When hot, add bay leaf, curry leaves, cumin and fennel seeds. Immediately add the chopped onions, green chilies and saute till the onion turn golden brown.
Add the ginger garlic paste and fry well till the raw smell goes off.
Add the vegetables, coriander powder plus a cup water. Mix well.
Cover with a lid and cook till the vegetables are tender.
Then add well beaten curds, ground masala paste, salt and boil for about 3 minutes.
Add the milk, coriander leaves. As the gravy starts simmering remove from fire.
Serve hot with Rotis, Idlis, Pooris, etc or with Vegetable Biriyani.
Monday, March 7
Mutton Varuval, a tasty Chettinad recipe
Ingredients needed for Mutton Varuval, a tasty Chettinad recipe :
3/4 kilo of mutton
4 Onions, medium sized
1 tsp ginger paste
1/2 tsp garlic paste
4 Kashmiri chillies, deseeded
2 sticks Cinnamon
6 Cloves
2 - 3 green cardamoms
2 black cardamoms
1 tsp whole pepper
2 green chillies
1 dst sp Poppy seeds .
8- 10 Cashewnuts
1/2 - 1 cup thick curds
1/4 tsp Turmeric powder
Salt to taste
Oil or ghee
How to prepare Chettinad Recipe of Mutton Varuval / Mutton fry
Clean and cut the mutton in to small pieces and keep aside.
Chop two onions fine and chop the other two roughly.
Chop ginger, garlic and soak poppy seeds in a little warm water for about 15 minutes.
Grind ginger, garlic, roughly chopped onions, kashmiri chillies, green chillies, pepper, turmeric, cashewnuts and soaked poppy seeds in a mixer till they are smooth.
Heat ghee or oil in a pressure cooker. Add finely chopped onions and fry till they get transparent.
Add the cleaned and chopped mutton pieces and fry over medium fire till the meat gets brown.
Add whole spices and fry for a few minutes. Add the ground mixture and fry again till the mixture is dry.
Add salt and beaten curd, along with 2 cups of water.
Pressure cook for 20 minutes or till mutton gets tender and te gravy thick.
If you like you can dry the gravy over high heat after you remove the weight.
Garnish with chopped coriander leaves. Serve hot with rotis or rice.
3/4 kilo of mutton
4 Onions, medium sized
1 tsp ginger paste
1/2 tsp garlic paste
4 Kashmiri chillies, deseeded
2 sticks Cinnamon
6 Cloves
2 - 3 green cardamoms
2 black cardamoms
1 tsp whole pepper
2 green chillies
1 dst sp Poppy seeds .
8- 10 Cashewnuts
1/2 - 1 cup thick curds
1/4 tsp Turmeric powder
Salt to taste
Oil or ghee
How to prepare Chettinad Recipe of Mutton Varuval / Mutton fry
Clean and cut the mutton in to small pieces and keep aside.
Chop two onions fine and chop the other two roughly.
Chop ginger, garlic and soak poppy seeds in a little warm water for about 15 minutes.
Grind ginger, garlic, roughly chopped onions, kashmiri chillies, green chillies, pepper, turmeric, cashewnuts and soaked poppy seeds in a mixer till they are smooth.
Heat ghee or oil in a pressure cooker. Add finely chopped onions and fry till they get transparent.
Add the cleaned and chopped mutton pieces and fry over medium fire till the meat gets brown.
Add whole spices and fry for a few minutes. Add the ground mixture and fry again till the mixture is dry.
Add salt and beaten curd, along with 2 cups of water.
Pressure cook for 20 minutes or till mutton gets tender and te gravy thick.
If you like you can dry the gravy over high heat after you remove the weight.
Garnish with chopped coriander leaves. Serve hot with rotis or rice.
Saturday, February 26
Mixed Vegetable Kadappa Curry Recipe
Ingredients needed for Mixed Vegetable Kadappa curry
1/2 cup potatoes
1 /2 cup carrots
2 drumsticks, cut into 1 1/2 "pieces
1/2 cup Beans sliced into 1" pieces
100 grams peas shelled
4" piece snake gourd cut into thin longish pieces
1 cup pumpkin pieces
1 cup chowchow pieces
1 cup cauliflower flowerettes
2 onions grams onions sliced fine
10 cashewnuts split into two
250 grams red gram dal
few curry leaves
a lime sized ball tamarind
1/2 tsp poppy seeds
salt to taste
Fry and then grind to a paste
3 tbsp ghee
1/2 bunch coriander leaves
3 tsp coriander seeds
10 peppercorns
4 red chillies
1 tsp bengal gram dal
1/2 tsp fengreek seeds
4 green chillies
For seasoning the curry, oil, mustard seeds, urad dal and curry leaves.
How to prepare Mixed vegetable Kadappa?
Cook the Tuar dal in the pressure cooker for a whistle, then simmer for 5 minutes. remove, cool and then open the cooker, mash the dal and keep aside.
Wash and clean all the vegetables, cut them uniformly about an inch long pieces.
Extract tamarind pulp and keep aside.
Add all the cut vegetables, chopped onions, peas, slit green chillies in to a vessel with enough water. Bring it to boil, add salt to taste and a few pinched curry leaves.
Add tamarind extract to the vegetables and simmer for a few minutes till the raw smell goes.
Heat oil in a fry pan, fry some slices of onion, remove and keep aside.
In the remaining oil, add coriander seeds, red chillies, fenugreek seeds, peppercorns, poppy seeds and the bengal gram dal to a golden brown colour.
When cool grind the ingredients to a smooth paste.
when the vegetables are done add the paste and mix well. Simmer for a few minutes and then add the mashed dal.
Now add the fried onions and cashewnuts fried in ghee to the boiling gravy.
Heat oil in a fry pan, splutter mustard seeds. Add split urad dal and curry keaves. when they get brown pour over the gravy.
Serve hot with Rice, Parathas and Idli dosa varities
1/2 cup potatoes
1 /2 cup carrots
2 drumsticks, cut into 1 1/2 "pieces
1/2 cup Beans sliced into 1" pieces
100 grams peas shelled
4" piece snake gourd cut into thin longish pieces
1 cup pumpkin pieces
1 cup chowchow pieces
1 cup cauliflower flowerettes
2 onions grams onions sliced fine
10 cashewnuts split into two
250 grams red gram dal
few curry leaves
a lime sized ball tamarind
1/2 tsp poppy seeds
salt to taste
Fry and then grind to a paste
3 tbsp ghee
1/2 bunch coriander leaves
3 tsp coriander seeds
10 peppercorns
4 red chillies
1 tsp bengal gram dal
1/2 tsp fengreek seeds
4 green chillies
For seasoning the curry, oil, mustard seeds, urad dal and curry leaves.
How to prepare Mixed vegetable Kadappa?
Cook the Tuar dal in the pressure cooker for a whistle, then simmer for 5 minutes. remove, cool and then open the cooker, mash the dal and keep aside.
Wash and clean all the vegetables, cut them uniformly about an inch long pieces.
Extract tamarind pulp and keep aside.
Add all the cut vegetables, chopped onions, peas, slit green chillies in to a vessel with enough water. Bring it to boil, add salt to taste and a few pinched curry leaves.
Add tamarind extract to the vegetables and simmer for a few minutes till the raw smell goes.
Heat oil in a fry pan, fry some slices of onion, remove and keep aside.
In the remaining oil, add coriander seeds, red chillies, fenugreek seeds, peppercorns, poppy seeds and the bengal gram dal to a golden brown colour.
When cool grind the ingredients to a smooth paste.
when the vegetables are done add the paste and mix well. Simmer for a few minutes and then add the mashed dal.
Now add the fried onions and cashewnuts fried in ghee to the boiling gravy.
Heat oil in a fry pan, splutter mustard seeds. Add split urad dal and curry keaves. when they get brown pour over the gravy.
Serve hot with Rice, Parathas and Idli dosa varities
Thursday, February 10
Recipe for Tamilnadu style Kozhi Kurma / Chicken Kurma
Ingredients needed for Kozhi Kurma / Chicken Kurma
1/2 kilo Kozhi / Chicken
1 cup oil
1 cup onions sliced
6 cloves
4 cardamom
1 piece cinnamon
8 green chillies
1 piece ginger
2 sp garlic flakes
chilli pd, dhaniya pd and turmeric powder as needed
1/2 cup grated coconut
1 sp khus khus
1/2 cup curds
2 tomatoes
chopped coriander leaves
salt to taste
How to prepare Kozhi Kurma:
Grind freshly grated coconut and Khus khus together to a smooth paste.
Grind green chillies, garlic and ginger along with chilli powder, coriander powder and turmeric powder to a nice smooth paste.
Heat oil in a pan, add whole garam masala. When the garam masala splutters add the green chillies and the masala paste. Saute till the oil starts oozing out.
Add the chicken pieces, stir so that the masala coast the chicken well.
Add tomato pieces, mix and cover with a lid. Simmer and cook till the chicken gets tender.
Add the ground coconut and khuskhus paste with curds. Add water if needed and adjust the consistency to your wish.
Remove from fire when the gravy starts boiling. Garnish with coriander leaves.
Serve with chappathi, puri or with Pulao.
1/2 kilo Kozhi / Chicken
1 cup oil
1 cup onions sliced
6 cloves
4 cardamom
1 piece cinnamon
8 green chillies
1 piece ginger
2 sp garlic flakes
chilli pd, dhaniya pd and turmeric powder as needed
1/2 cup grated coconut
1 sp khus khus
1/2 cup curds
2 tomatoes
chopped coriander leaves
salt to taste
How to prepare Kozhi Kurma:
Grind freshly grated coconut and Khus khus together to a smooth paste.
Grind green chillies, garlic and ginger along with chilli powder, coriander powder and turmeric powder to a nice smooth paste.
Heat oil in a pan, add whole garam masala. When the garam masala splutters add the green chillies and the masala paste. Saute till the oil starts oozing out.
Add the chicken pieces, stir so that the masala coast the chicken well.
Add tomato pieces, mix and cover with a lid. Simmer and cook till the chicken gets tender.
Add the ground coconut and khuskhus paste with curds. Add water if needed and adjust the consistency to your wish.
Remove from fire when the gravy starts boiling. Garnish with coriander leaves.
Serve with chappathi, puri or with Pulao.
Saturday, December 4
Knolkhol Thuvaiyal, a delicious chutney
Ingredients needed for the Knolkhol Thuvaiyal
1 cup Knolkhol, peeled and cut into small pieces
2/3 tsp Oil
4 Red Chillies
2 tsps Urad Dal
1/2 tbsp Tamarind paste
Salt to taste
For the tempering Knolkhol Thuvaiyal
1 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp split Urad Dal
1/4 tsp Asafoetida
1 / 2 stalks Curry Leaves
How to prepare the Knolkhol Thuvaiyal / Thugaiyal
Heat a little oil and add the cut vegetable. Saute for a minute or two, cover add enough water to cook till tender. Keep aside to cool.
In a fry pan, heat a little oil, urad dal, red chillies and fry for a minute. Grind this to a smooth paste with tamarind paste salt to taste and the cooked vegetable.
Heat oil in a fry pan for seasoning, add urad dal and mustard.
As the mustard splutters add the asafoetida and the pinched curry leaves.
Remove from flame and then add the vegetable paste to this.
Serve hot with steaming hot plain rice as a side dish.
1 cup Knolkhol, peeled and cut into small pieces
2/3 tsp Oil
4 Red Chillies
2 tsps Urad Dal
1/2 tbsp Tamarind paste
Salt to taste
For the tempering Knolkhol Thuvaiyal
1 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp split Urad Dal
1/4 tsp Asafoetida
1 / 2 stalks Curry Leaves
How to prepare the Knolkhol Thuvaiyal / Thugaiyal
Heat a little oil and add the cut vegetable. Saute for a minute or two, cover add enough water to cook till tender. Keep aside to cool.
In a fry pan, heat a little oil, urad dal, red chillies and fry for a minute. Grind this to a smooth paste with tamarind paste salt to taste and the cooked vegetable.
Heat oil in a fry pan for seasoning, add urad dal and mustard.
As the mustard splutters add the asafoetida and the pinched curry leaves.
Remove from flame and then add the vegetable paste to this.
Serve hot with steaming hot plain rice as a side dish.
Points to Note:
You can serve these types of Thuvaiyal / chutnies as a side dish with rice and pickles.
Friday, May 28
Tasty and delicious Ney Pongal ( Ghee Pongal )
Ingredients Needed for Ney Pongal / Venpongal
2 cups raw rice
1 cup green gram dal ( roasted )
1 tbsp cashew nuts split
1 small piece ginger chopped
salt to taste
1/2 cup ghee
1/2 tsp peppercorns
1 tsp cumin seeds
How to prepare Neypongal / Venpongal recipe
Bring water to boil in a broad vessel. Add washed and cleaned rice and dal along with chopped ginger and curry leaves.
Water should be added just enough for the rice and dal should get very soft ( about 1:3 ).
Add salt to taste and a little ghee to the rice dal mix, keep aside.
Heat the remaining ghee in a pan, Add broken or split cashewnuts , fry till they are golden. Add pepper corns and jeera to the ghee. Add the mix to the rice mixture.
Stir well so that all the ingredients blend well.
Serve with coconut chutney and Sambar.
2 cups raw rice
1 cup green gram dal ( roasted )
1 tbsp cashew nuts split
1 small piece ginger chopped
salt to taste
1/2 cup ghee
1/2 tsp peppercorns
1 tsp cumin seeds
How to prepare Neypongal / Venpongal recipe
Bring water to boil in a broad vessel. Add washed and cleaned rice and dal along with chopped ginger and curry leaves.
Water should be added just enough for the rice and dal should get very soft ( about 1:3 ).
Add salt to taste and a little ghee to the rice dal mix, keep aside.
Heat the remaining ghee in a pan, Add broken or split cashewnuts , fry till they are golden. Add pepper corns and jeera to the ghee. Add the mix to the rice mixture.
Stir well so that all the ingredients blend well.
Serve with coconut chutney and Sambar.
Recipe for Kathrikka / Brinjal Gothsu in Tamilnadu style
Ingredients needed for Kathrikka Gothsu
2 cups chopped Brinjals
gooseberry sized ball of Tamarind
1/2 tsp turmeric powder
8 red chillies
3/4 tsp mustard seeds
a pinch of asafoetida
Salt to taste
Coconut oil as needed
1 small piece jaggery
How to prepare Kathrikkai / Brinjal Gothsu
Heat oil in a frypan, splutter mustard seeds and broken bits of red chillies.
When the chillies turn darker add tamarind water and bring it to boil.
Add turmeric powder and salt to taste.
When the water starts boiling add brinjal pieces, cook till they are tender.
Slightly mash the pieces with the back of the spoon. Sprinkle asafoetida, pinched curry leaves and powdered jaggery. Mix well.
Serve hot as a side dish with Rice as well as Chappathies.
2 cups chopped Brinjals
gooseberry sized ball of Tamarind
1/2 tsp turmeric powder
8 red chillies
3/4 tsp mustard seeds
a pinch of asafoetida
Salt to taste
Coconut oil as needed
1 small piece jaggery
How to prepare Kathrikkai / Brinjal Gothsu
Heat oil in a frypan, splutter mustard seeds and broken bits of red chillies.
When the chillies turn darker add tamarind water and bring it to boil.
Add turmeric powder and salt to taste.
When the water starts boiling add brinjal pieces, cook till they are tender.
Slightly mash the pieces with the back of the spoon. Sprinkle asafoetida, pinched curry leaves and powdered jaggery. Mix well.
Serve hot as a side dish with Rice as well as Chappathies.
Thursday, May 14
Delicious Sambhar Made Easy
Ingredients needed for Sambar:
1 cup Tuar Dal
1 drum stick ( cut into 1-2" pieces)
1 carrot ( medium sized) cubed
1/2 cup peeled small onions
2 tsps Tamarind paste
2 tomatoes cubed
1 tsp Chilli powder
2 tsps Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Asafoetida
1/2 tsp fenugreek (roasted and powdered)
Salt to taste
Handful curry leaves
2 tbsps oil
1 tsp mustard
2 red chillies
1/2 cup coriander leaves
How to Prepare the Sambar:
Pressure cook Tuar dal upto 2 whistles. When cool, mash it up slightly so that the whole dal is not seen.
Cook drumstick and carrot pieces together with enough water and salt to taste.
Heat oil in a thick bottommed pan, add mustard and broken red chillies.
When the mustard splutters add whole small onions peeled and curry leaves. Fry till they are golden.
Add chilli powder, coriander powder, roasted fengreek powder and asfoetida powder. Mix well and add a little water.
Stir continuously and add tamarind paste mixed in water, cooked vegetables and tomato pieces.
Simmer and let it cook till the raw smell goes and a nice aroma comes from it.
Add the Dal and mix well together with the boiling gravy. Simmer till everything blends well.
Add chopped coriander leaves in to the sambar when it is boiling nicely.
Points to Note :
You can also add sambar powder instead of adding masala powders separately.
1 cup Tuar Dal
1 drum stick ( cut into 1-2" pieces)
1 carrot ( medium sized) cubed
1/2 cup peeled small onions
2 tsps Tamarind paste
2 tomatoes cubed
1 tsp Chilli powder
2 tsps Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Asafoetida
1/2 tsp fenugreek (roasted and powdered)
Salt to taste
Handful curry leaves
2 tbsps oil
1 tsp mustard
2 red chillies
1/2 cup coriander leaves
How to Prepare the Sambar:
Pressure cook Tuar dal upto 2 whistles. When cool, mash it up slightly so that the whole dal is not seen.
Cook drumstick and carrot pieces together with enough water and salt to taste.
Heat oil in a thick bottommed pan, add mustard and broken red chillies.
When the mustard splutters add whole small onions peeled and curry leaves. Fry till they are golden.
Add chilli powder, coriander powder, roasted fengreek powder and asfoetida powder. Mix well and add a little water.
Stir continuously and add tamarind paste mixed in water, cooked vegetables and tomato pieces.
Simmer and let it cook till the raw smell goes and a nice aroma comes from it.
Add the Dal and mix well together with the boiling gravy. Simmer till everything blends well.
Add chopped coriander leaves in to the sambar when it is boiling nicely.
Points to Note :
You can also add sambar powder instead of adding masala powders separately.
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