Mambazha Mor Kulambu.
Roast 1 teaspoon of corriender seeds, 1/4 teaspoon of fenugreek/methi seeds, 1 teaspoon of toor dal, 5 red chilies. Allow it to cool and soak it in water for 15 minutes.Wash and Pierce the mangoes with a fork on all side or slightly slit on all sides.Cook this mangoes in 1 cup of water.Grind 3 tablespoons of scrapped coconut, 1 teaspoon of jeera/cummin, and roasted ingredients to a smooth paste.Add this paste and salt to taste.Cook well until the raw smell disappears.Add 1 cup of sour curd beaten well into a smooth concistency or 2 cups of thick buttermilk.Allow it for 5 minute in low flame till a smoth froth is formed.Season it with 2 teaspoon of coconut oil, mustard seeds and few curry leaves.
Showing posts with label Delicious Side Dishes-kulambu. Show all posts
Showing posts with label Delicious Side Dishes-kulambu. Show all posts
Monday, June 30, 2008
Friday, May 9, 2008
Recipe column- madras sambar commonly known as arachuvitta sambar
Roast 1 teaspoon of gram dal, 8 red chilies, 1 teaspoon of corriender seeds, 1/4 teaspoon of methi seeds, in little oil.
Add 3 teaspoons of grated coconut to the ingredients above and grind well to a smooth paste in a mixer.
Cook 1 cup of toor dal with your choice of vegetables(carrot, onion, capsicum, pumpkin, chow chow, beans, squash, tomatoes) . Add 1 teaspoon of tarmarind paste and allow it to boil for 5 minutes. Add salt and the paste. Mix well in slowflame. Allow it to boil for 3 more minutes and season it with curry leaves, 2 red chilies and mustard seeds in a teaspoon of gingely oil. Garnish with corriender leaves.
Add 3 teaspoons of grated coconut to the ingredients above and grind well to a smooth paste in a mixer.
Cook 1 cup of toor dal with your choice of vegetables(carrot, onion, capsicum, pumpkin, chow chow, beans, squash, tomatoes) . Add 1 teaspoon of tarmarind paste and allow it to boil for 5 minutes. Add salt and the paste. Mix well in slowflame. Allow it to boil for 3 more minutes and season it with curry leaves, 2 red chilies and mustard seeds in a teaspoon of gingely oil. Garnish with corriender leaves.
Recipe column-Vathal kulambu
Vathal kulambu or vatha kulambu different style:
Soak a big lemon size tarmarind in water or 2 table spoon of tarmarind paste.
Heat 2 table spoon of gingely oil in a kadai and add mustard seeds. Wait till it splutter and add 1 teaspoon of gram dal, 1 teaspoon of toor dal, 1/2 teaspoon of methi seeds or fenugreek, 5 red chilies, a pinch of turmeric and hing powder. Allow it to turn brown, add few curry leaves and 2 teaspoons of sambar powder. Add the tarmarind paste or the extract. Allow it to boil thick. Add salt and a teaspoon of jaggery. When oil gets seperated from the gravy or oil oozes out of the kulambu remove it from flame. Allow it to cool and store it in an air tight container.
Soak a big lemon size tarmarind in water or 2 table spoon of tarmarind paste.
Heat 2 table spoon of gingely oil in a kadai and add mustard seeds. Wait till it splutter and add 1 teaspoon of gram dal, 1 teaspoon of toor dal, 1/2 teaspoon of methi seeds or fenugreek, 5 red chilies, a pinch of turmeric and hing powder. Allow it to turn brown, add few curry leaves and 2 teaspoons of sambar powder. Add the tarmarind paste or the extract. Allow it to boil thick. Add salt and a teaspoon of jaggery. When oil gets seperated from the gravy or oil oozes out of the kulambu remove it from flame. Allow it to cool and store it in an air tight container.
Monday, February 25, 2008
Recipe column- mor kulambu
Method 1:
Roast 1/4 teaspoon of fenugreek/methi seeds, 1 teaspoon of corriender seeds, 1 teaspoon of toor dal. Add 1 teaspoon of cummin and 2 tablespoon of coconuts. Grind it to a smooth paste.Cook the vegetable and add the paste. Allow it to boil for 2 minutes and add 1 cup of curd beaten to a smooth texture. Heat up a kadai, add 1 teaspoon of coconut oil allow the mustard seeds to splitter and 5 curry leaves.
Pour it into the kulambu and garnish with corriender leaves.
Method 2:
Soak 1 teaspoon of corriender seeds, 1 teaspoon of toor dal and 1 teaspoon of cummin for 20 minutes. Roast 1/4 teaspoon of fenugreek/methi seeds and 2 tablespoon of coconuts. Grind it to a smooth paste.Cook the vegetable and add the paste. Allow it to boil for 2 minutes and add 1 cup of curd beaten to a smooth texture. Heat up a kadai, add 1 teaspoon of coconut oil allow the mustard seeds to splitter and 5 curry leaves.Pour it into the kulambu and garnish with corriender leaves.
Monday, February 4, 2008
Recipe column-kothusu
Tips to prepare kothsu (Brinjal or Capsicum)
1 onion cut into small pieces, 2 tomatoes cut into small pieces, 5 Brinjal or Capsicum cut into small pieces,Fry all this one by one in a little oil. Add tarmarind paste and add 1 cup of water.Allow it to cook.Add Sambar powder and salt.Allow it to cook for 3 minutes and remove it from the flame.
Goes well with Idlies, Pongal, Adai, Upuma and also with rice.
For the Sambar powder look into the Curry powder column
1 onion cut into small pieces, 2 tomatoes cut into small pieces, 5 Brinjal or Capsicum cut into small pieces,Fry all this one by one in a little oil. Add tarmarind paste and add 1 cup of water.Allow it to cook.Add Sambar powder and salt.Allow it to cook for 3 minutes and remove it from the flame.
Goes well with Idlies, Pongal, Adai, Upuma and also with rice.
For the Sambar powder look into the Curry powder column
Recipe column- vathal kulambu
Tips to prepare Vathal kulambu(Brinjal,Ladies finger,Manathakkali seeds, Sundaikai,Or Muthuku vathal)
Same as puli kulambu (look into side dished column) and add 1 teaspoon of vathal kulambu powder before removing from flame.Instead of vegetable try with onions, tomatoes,or vathals.
Same as puli kulambu (look into side dished column) and add 1 teaspoon of vathal kulambu powder before removing from flame.Instead of vegetable try with onions, tomatoes,or vathals.
Recipe column-Puli kulambu
Tips to prepare Puli Kulambu (Brinjal, Capsicum,Ladies finger, or Onions)
Heat oil in a kadai add mustard seeds and allow it to splitter. Add 1/2 cup of the vegetable of your choice cut into small pieces and fry for 1 minute. Add tarmrind paste,a pinch of hing and water.Allow it for 3 minutes to cook well.Add the Sambar powder and salt.Allow it to boil and when the gravy is thick remove it from the flame. Garnish with corriender leaves.
Goes well with Rice, Appams and Idyappams.
For Sambar Powder look into Curry Powder Column
Heat oil in a kadai add mustard seeds and allow it to splitter. Add 1/2 cup of the vegetable of your choice cut into small pieces and fry for 1 minute. Add tarmrind paste,a pinch of hing and water.Allow it for 3 minutes to cook well.Add the Sambar powder and salt.Allow it to boil and when the gravy is thick remove it from the flame. Garnish with corriender leaves.
Goes well with Rice, Appams and Idyappams.
For Sambar Powder look into Curry Powder Column
Recipe column-Puli kulambu
Tips to prepare Puli Kulambu(Brinjal, Capsicum,Ladies finger, or Onions)
Heat oil in a kadai add mustard seeds and allow it to splitter. Add 1/2 cup of the vegetable of your choice cut into small pieces and fry for 1 minute. Add ginger and garlic cut into small pieces or 1 teaspoon paste(optional).
Add tarmrind paste,a pinch of hing and water. Allow it for 3 minutes to cook well. Add the Sambar powder and salt.Allow it to boil and when the gravy is thick remove it from the flame. Garnish with corriender leaves.
Goes well with Rice, Appams and Idyappams.
For Sambar powder Look into the curry powder column
Heat oil in a kadai add mustard seeds and allow it to splitter. Add 1/2 cup of the vegetable of your choice cut into small pieces and fry for 1 minute. Add ginger and garlic cut into small pieces or 1 teaspoon paste(optional).
Add tarmrind paste,a pinch of hing and water. Allow it for 3 minutes to cook well. Add the Sambar powder and salt.Allow it to boil and when the gravy is thick remove it from the flame. Garnish with corriender leaves.
Goes well with Rice, Appams and Idyappams.
For Sambar powder Look into the curry powder column
Easy to make and Simple Madras Sambar
Tips to prepare Madaras sambar (Brinjal,Pumpkin, Ladies finger, Capsicum, or Onions)
Cook the 1 cup of Toordal and 1/2 cup of the vegetable of your choice cut into small pieces in a pressure cooker.Add tarmarind paste and salt.Add water if needed.Allow it to boil for 1 minutes.Add the Curry powder and allow it boil for 3 more minutes.Grind 2 teaspoon of coconut and add it before removing from the flame(optional)
Delicious Sambar is ready to have with rice,idly,Upuma,Pongal or dosa.
For Sambar powder look into Curry powder column
Cook the 1 cup of Toordal and 1/2 cup of the vegetable of your choice cut into small pieces in a pressure cooker.Add tarmarind paste and salt.Add water if needed.Allow it to boil for 1 minutes.Add the Curry powder and allow it boil for 3 more minutes.Grind 2 teaspoon of coconut and add it before removing from the flame(optional)
Delicious Sambar is ready to have with rice,idly,Upuma,Pongal or dosa.
For Sambar powder look into Curry powder column
Monday, December 31, 2007
Recipe column- mor menthiya kulambu
Cluster beans,Ladies finger,
Mor Menthiya Kulambu
Heat up a kadai and Add 2 teaspoons of cooking oil in itAdd Mustard allow it to splitter Add 1 teaspoon of gram dal, 1/2 teaspoon methi seeds, 3 greenchillies splited, 2 red chillies, 1 pinch of asafoetida, 2 pinch of termericFry it and add the veg cut into small pieces of your choice listed above(10 small pieces is enough)Saute for a whileAdd 1/2 or 1 teaspoon of tarmarind paste(according to the sourness of the buttermilk)Add 1 cup of water, salt and cook the vegetableFinally switch off the flame and add 1 cup of buttermilk.Tastes yummy with rice and iddiappam
Mor Menthiya Kulambu
Heat up a kadai and Add 2 teaspoons of cooking oil in itAdd Mustard allow it to splitter Add 1 teaspoon of gram dal, 1/2 teaspoon methi seeds, 3 greenchillies splited, 2 red chillies, 1 pinch of asafoetida, 2 pinch of termericFry it and add the veg cut into small pieces of your choice listed above(10 small pieces is enough)Saute for a whileAdd 1/2 or 1 teaspoon of tarmarind paste(according to the sourness of the buttermilk)Add 1 cup of water, salt and cook the vegetableFinally switch off the flame and add 1 cup of buttermilk.Tastes yummy with rice and iddiappam
Recipe column- Ennai Kathirikai
Ennai Kathirikai:
Wash 10 very small brinjals and split it into four without breaking into peicesFry 1 tablespoon urad dal, 2 table spoon gram dal, 1 table spoon toor dal, 5-6 red chillies, asafoetidaCool it add salt and grind into a course powderPut some oil in a kadai and add mustard and curry leaves allow it to splitterFill the powder in splits of brinjalAdd it to the oil and Mix it slowley in slow fireAdd 1/2 teaspoon of tarmarind paste and sprinkle some waterMix gently without breaking the brinjalSprinkle water till brijal is cooked wellCan also add some grated coconut for flavourEnnai kathirikai readyIf you add coconut milk it can be used for idiappam, appam and rice.This could be prepared in both dry and gravy consistency
Wash 10 very small brinjals and split it into four without breaking into peicesFry 1 tablespoon urad dal, 2 table spoon gram dal, 1 table spoon toor dal, 5-6 red chillies, asafoetidaCool it add salt and grind into a course powderPut some oil in a kadai and add mustard and curry leaves allow it to splitterFill the powder in splits of brinjalAdd it to the oil and Mix it slowley in slow fireAdd 1/2 teaspoon of tarmarind paste and sprinkle some waterMix gently without breaking the brinjalSprinkle water till brijal is cooked wellCan also add some grated coconut for flavourEnnai kathirikai readyIf you add coconut milk it can be used for idiappam, appam and rice.This could be prepared in both dry and gravy consistency
Thursday, December 13, 2007
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