Showing posts with label kuzhambu. Show all posts
Showing posts with label kuzhambu. Show all posts
Long Beans Potato Poricha Kuzhambu
Friday, April 11, 2014
Poricha kuzhambu is one of the easiest dal based gravy which gets ready very easily as this kuzhambu doesnt need onions or tomatoes. An excellent gravy to enjoy thoroughly with rice or else with Indian breakfast dishes like idlies or dosas. Even i served this flavourful kuzhambu with some crispy pearl millet dosas for our dinner. A spice powder gives a tremendous flavour to this dish. Each and everyone have their own way of making this poricha kuzhambu and mine is one of the easiest one.
You can use any Indian vegetables for making this gravy, its one of the comforting stew served along with rotis or with hot steaming rice. Basically this poricha kuzhambu is prepared with or without tamarind and with dals like toor or mung dal or either with the combination of these two dals.If you want to have it with rice make it thinner and if you want to have with rotis, make it thicker..Sending to Srivallis Side dish Mela.
1/2cup Toordal
1/4cup Yellow Moongdal
2nos Potatoes (cubed)
10nos Long beans (sliced lengthwise)
1/4tsp Turmeric powder
1tsp Mustard seeds
1/2tsp Urad dal
1no Dry red chillies
1/4tsp Asafoetida powder
Few curry leaves
Oil
Salt
To roast & grind:
3tsp Grated coconut
1tsp Coriander seeds
1/2tsp Black pepper
1/2tsp Cumin seeds
1no Dry red chillies
Dry roast and grind all the ingredients under the list to roast & grind as fine powder.
Pressure cook the toor dal,moong dal with asafoetida powder upto three hisses,put off the stove and keep aside.
Meanwhile cook the long beans and potatoes with enough water,until they turns soft,dont overcook and keep aside.
Heat oil, add the mustard seeds,urad dal,dry red chillies,curry leaves and let them crack.
Add the cooked dal,cooked veggiess,turmeric powder and salt,cook everything in simmer for few minutes.
Finally add the grounded spice powder to the cooking dal and cook until the gravy turns thick, put off the stove.
You can use any Indian vegetables for making this gravy, its one of the comforting stew served along with rotis or with hot steaming rice. Basically this poricha kuzhambu is prepared with or without tamarind and with dals like toor or mung dal or either with the combination of these two dals.If you want to have it with rice make it thinner and if you want to have with rotis, make it thicker..Sending to Srivallis Side dish Mela.
1/2cup Toordal
1/4cup Yellow Moongdal
2nos Potatoes (cubed)
10nos Long beans (sliced lengthwise)
1/4tsp Turmeric powder
1tsp Mustard seeds
1/2tsp Urad dal
1no Dry red chillies
1/4tsp Asafoetida powder
Few curry leaves
Oil
Salt
To roast & grind:
3tsp Grated coconut
1tsp Coriander seeds
1/2tsp Black pepper
1/2tsp Cumin seeds
1no Dry red chillies
Dry roast and grind all the ingredients under the list to roast & grind as fine powder.
Pressure cook the toor dal,moong dal with asafoetida powder upto three hisses,put off the stove and keep aside.
Meanwhile cook the long beans and potatoes with enough water,until they turns soft,dont overcook and keep aside.
Heat oil, add the mustard seeds,urad dal,dry red chillies,curry leaves and let them crack.
Add the cooked dal,cooked veggiess,turmeric powder and salt,cook everything in simmer for few minutes.
Finally add the grounded spice powder to the cooking dal and cook until the gravy turns thick, put off the stove.
Serve with rice and spicy side dish.
Prawn Pepper Kuzhambu A Guest Post by Menaga of Sashiga
Tuesday, February 25, 2014
Writing a guest post or getting back a guest post is quite common in this immense virtual world, but getting a guest post from a close friend is more than that. Actually Menaga of Sashiga is one of my best buddy i got through this blog world, we get connected through our passion for foods and later i came to know that she is also from Pondicherry my native and for my surprise she lives also near Paris,how wonderful na. Then one fine day, i asked her fone number and started talking with her through fone. From that onwards, the bond between us is just growing on day by day. She never failed to call me and as usual we talk for hours, even everyone at home pulls me for our long conversation we have mutually with each other.
Few days back, i asked Menaga to write a guest post for me, she immediately asked me whether i need anything special, i simply replied to send me a dish that suits pectly to showcase our native Pondicherry. She said ok and send me within a day her inlaws signature dish.
Coming to to Prawn pepper kuzhambu, we make prawn kuzhambu at home often as we are the great fans of sea foods, but Menagas prawn pepper kuzhambu was completely different from mine. Seriously cant wait to make this fingerlicking kuzhambu at home. Actually this gravy goes for the famous South Indian tempering spice called vadagam, which is prepared yearly once with a variety of spices with onions. This sun dried tempering spices gives a wonderful flavour to any tamarind based gravy makes them more flavourful, obviously we used to carry them from India everytime during our visit to India. If you want to make a new variety of kuzhambu, you should give a try to this delicious Menagas Prawn pepper kuzhambu.
Ingredients
Prawn -1/2 kg
Raw banana - 2 small
Onion – 2 (sliced lenghtwise)
Tomato -2 chopped finely
Turmeric pd -1/2 tspn
Tamarind –lemon size
Garlic pods -8 nos
Bay leaves -3
Salt to taste
Oil -3 Tbspn
To grind - 1
Pepper - 2 ½ tspn
Green chillies – 7 add according to ur spice
To grind - 2
Coconut flakes – ¼ cup
Vadagam -2 tbspn
Jeera 1 tspn
Procedure:
*Soak Tamarind & extarct the pulp with 2 cups water. In tamarind water add clean &washed prawn+garlic pods+turmeric pd.
*Heat 1 tbspn oil in a kadai add the vadagam & fry it.Keep it aside.then same oil saute the coconut flakes until it gives nice brown colour.
*first grind coconut flakes,then add fried vadagam then lastly add jeera ,gives a smooth paste…
also grind the ingredients given in the grind 1.
*Heat rest of the oil in vessel add bay leaves followed by onion ,once it turns brown colour add chopped tomatoes +salt till they get mushy..
*Then add pepper &green chilli paste saute well.once raw smell goes away add tamaraind water.
*Then it boils well add chopped raw banana &cooked it.
*Finally add coconut paste until it raw smell goes away.
*Serve it hot with rice ,idli n dosa.
Hope you enjoyed thoroughly going through this peppery and fingerlicking kuzhambu by Menaga, thanks Menaga for sending me this delicious kuzhambu, am sure this kuzhambu is going to be our family favourite.
Happy Cooking!
Few days back, i asked Menaga to write a guest post for me, she immediately asked me whether i need anything special, i simply replied to send me a dish that suits pectly to showcase our native Pondicherry. She said ok and send me within a day her inlaws signature dish.
Coming to to Prawn pepper kuzhambu, we make prawn kuzhambu at home often as we are the great fans of sea foods, but Menagas prawn pepper kuzhambu was completely different from mine. Seriously cant wait to make this fingerlicking kuzhambu at home. Actually this gravy goes for the famous South Indian tempering spice called vadagam, which is prepared yearly once with a variety of spices with onions. This sun dried tempering spices gives a wonderful flavour to any tamarind based gravy makes them more flavourful, obviously we used to carry them from India everytime during our visit to India. If you want to make a new variety of kuzhambu, you should give a try to this delicious Menagas Prawn pepper kuzhambu.
Ingredients
Prawn -1/2 kg
Raw banana - 2 small
Onion – 2 (sliced lenghtwise)
Tomato -2 chopped finely
Turmeric pd -1/2 tspn
Tamarind –lemon size
Garlic pods -8 nos
Bay leaves -3
Salt to taste
Oil -3 Tbspn
To grind - 1
Pepper - 2 ½ tspn
Green chillies – 7 add according to ur spice
To grind - 2
Coconut flakes – ¼ cup
Vadagam -2 tbspn
Jeera 1 tspn
Procedure:
*Soak Tamarind & extarct the pulp with 2 cups water. In tamarind water add clean &washed prawn+garlic pods+turmeric pd.
*Heat 1 tbspn oil in a kadai add the vadagam & fry it.Keep it aside.then same oil saute the coconut flakes until it gives nice brown colour.
*first grind coconut flakes,then add fried vadagam then lastly add jeera ,gives a smooth paste…
also grind the ingredients given in the grind 1.
*Heat rest of the oil in vessel add bay leaves followed by onion ,once it turns brown colour add chopped tomatoes +salt till they get mushy..
*Then add pepper &green chilli paste saute well.once raw smell goes away add tamaraind water.
*Then it boils well add chopped raw banana &cooked it.
*Finally add coconut paste until it raw smell goes away.
*Serve it hot with rice ,idli n dosa.
Hope you enjoyed thoroughly going through this peppery and fingerlicking kuzhambu by Menaga, thanks Menaga for sending me this delicious kuzhambu, am sure this kuzhambu is going to be our family favourite.
Happy Cooking!
Carrot Poricha Kuzhambu
Friday, February 21, 2014
I can say that poricha kuzhambu as a lil sister of sambar, its one of the comforting stew served along with rotis or with hot steaming rice, basically this poricha kuzhambu is prepared with or without tamarind and with dals like toor or mung dal or either with the combination of these two dals.If you want to have it with rice make it thinner and if you want to have with rotis, make it thicker.
This poricha kuzhambu doesnt need onions or tomatoes just you need a vegetable or mixed vegetables to make this stew. A simple spice powder added to this gravy will turn this gravy super flavourful and delicious.Everyone have their own way of preparation of this kuzhambu, when i went through Sharmis space for Poricha kuzhambu,i got this recipe and prepared it with carrots instead of drumsticks she went for.Sending to Tried & Tasted event guest hosted by me,event by Lakshmi.
1cup Toordal
2nos Carrots (sliced)
1/4tsp Turmeric powder
1tsp Mustard seeds
1/2tsp Urad dal
1no Dry red chillies
1/4tsp Asafoetida powder
Few curry leaves
Oil
Salt
To roast & grind:
3tsp Grated coconut
1tsp Coriander seeds
1/2tsp Black pepper
1/2tsp Cumin seeds
1no Dry red chillies
Dry roast and grind all the ingredients under the list to roast & grind as fine powder.
Pressure cook the toor dal with asafoetida powder upto three hisses,put off the stove and keep aside.
Meanwhile cook the carrots with enough water,until they turns soft,dont overcook and keep aside.
Heat oil, add the mustard seeds,urad dal,dry red chillies,curry leaves and let them crack, add the cooked dal,cooked carrots,turmeric powder and salt,cook everything in simmer for few minutes.
Finally add the grounded spice powder to the cooking dal-carrot mixture and cook until the gravy turns thick, put off the stove.
Serve warm with rice and papads.
This poricha kuzhambu doesnt need onions or tomatoes just you need a vegetable or mixed vegetables to make this stew. A simple spice powder added to this gravy will turn this gravy super flavourful and delicious.Everyone have their own way of preparation of this kuzhambu, when i went through Sharmis space for Poricha kuzhambu,i got this recipe and prepared it with carrots instead of drumsticks she went for.Sending to Tried & Tasted event guest hosted by me,event by Lakshmi.
1cup Toordal
2nos Carrots (sliced)
1/4tsp Turmeric powder
1tsp Mustard seeds
1/2tsp Urad dal
1no Dry red chillies
1/4tsp Asafoetida powder
Few curry leaves
Oil
Salt
To roast & grind:
3tsp Grated coconut
1tsp Coriander seeds
1/2tsp Black pepper
1/2tsp Cumin seeds
1no Dry red chillies
Dry roast and grind all the ingredients under the list to roast & grind as fine powder.
Pressure cook the toor dal with asafoetida powder upto three hisses,put off the stove and keep aside.
Meanwhile cook the carrots with enough water,until they turns soft,dont overcook and keep aside.
Heat oil, add the mustard seeds,urad dal,dry red chillies,curry leaves and let them crack, add the cooked dal,cooked carrots,turmeric powder and salt,cook everything in simmer for few minutes.
Finally add the grounded spice powder to the cooking dal-carrot mixture and cook until the gravy turns thick, put off the stove.
Serve warm with rice and papads.
Chettinad Masala Kuzhambu
Sunday, February 16, 2014
If you have abundantly village side vegetables like brinjals,drumsticks at home, you have to give a try to this Chettinad Masala Kuzhambu.This fingerlicking kuzhambu goes for a super quick cooking process and this gravy goes for an easy breezy freshly grounded masala paste too.Most of the chettinad gravies always have few common ingredients like coriander seeds,coconut,fennel seeds,dry red chillies,cashew nuts or roasted channadal, shallots in their masala paste. Obviously those ingredients have their important role in this gravy too and they gives a wonderful taste,flavour,spiciness and thickness to this gravy.
Add immediately the curry leaves, shallots and garlic, saute for few minutes until they turns brown.
Chettinad masala kuzhambu makes a pect pair when served along with rice as well as with dosas or idlies, we call this masala kuzhambu as two in one kuzhambu coz this gravy suits pectly for both lunch and dinner. I prepared this masala kuzhambu with brinjal and potatoes, you can makes this gravy with any vegetable but somehow my personall perence goes to brinjals,potatoes and drumsticks.This is my third and last post of this 4th week of blogging marathon as i chosed Course wise meal from any state, as my choice is gravy served during lunch from Chettinad cuisine.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.
1/2kg Brinjal (cut as small pieces)
2nos Potato (cut as small pieces)
15nos Small onions /Shallots
5nos Garlic cloves
1no Bay leaf
1/2inch Cinnamon stick
1/2tsp Fennel seeds
1/2tsp Chilly powder
Few curry leaves
Oil
Salt
Chopped coriander leaves
To grind:
1/4cup Coconut
1tsp Fennel seeds
3nos Dry red chillies
1tbsp Coriander seeds
1no Onion (sliced roughly)
1no Tomato (sliced roughly)
5nos Cashews
Heat a teaspoon of oil, saute the roughly sliced onion,sliced tomato given under the list to grind until they turn soft.
Transfer it to the mixie jar, add the remaining spices given under the list to grind and grind everything as fine paste with enough water.
Now heat enough oil in a kadai, add the bayleaf,fennel seeds, cinnamon stick and fry until they turns brown.
Add immediately the curry leaves, shallots and garlic, saute for few minutes until they turns brown.
Now add the brinjal pieces, potato pieces, saute everything for few more minutes.
Now add a cup of water,chilly powder and salt, bring it to boil.
Add the already grounded masala paste to the cooking veggies and allow it to boil (adjust the thickness of gravy by adding enough water now)
Cook the gravy with lid closed in simmer until the oil gets separates.
Put off the stove and add the chopped coriander leaves.
Serve hot with rice and spicy potato fry.
Chettinad Saiva Meen Kuzhambu Vegetarian Fish Gravy
Friday, January 17, 2014
If you would have gone through my previous post, you might know very well that am running my third week of blogging marathon with a super duper interesting theme called Meatless dishes. Coming to todays post, its going to be a Chettinad Special, this dish is well known in chettinad cuisine and this vegetarian fish gravy or curry goes for a legume based vegetarian fish. For making this vegetarian fish, we need some crotons plant leaf or banana leaf for steaming the legume mixture which is supposed to be the vegetarian fish.But here in Paris,its a hard task for me to get those both leaves,so i used a greased baking sheet for steaming which turned out the vegetarian fish prefectly as much as like those leaves.
Actually this vegetarian fish gravy goes for soaked red chori/cowpeas aka thatta payir which is grinded as bit coarse paste with few spices.After going through a steam cook, this cooked red chori mixture will looks almost like steam cooked fish which is later sliced as fish slices. Then they are fried and added to a tamarind based gravy.This is how this vegetarian fish gravy is prepared, however the cooking process goes for bit time consuming, am sure this vegetarian fish gravy is definitely worth to try.A fingerlicking gravy tastes simply awesome and obviously you wont miss the fish here.Serve this gravy with rice topped with ghee and papads, am sure you will have a super filling lunch.Sending to Srivallis Side Dish Mela..
For Vegetarian Fish:
1cup Cow peas/Red chori
2nos Dry red chillies
3nos Garlic cloves
1tsp Fennel seeds
Salt
Soak the cow peas overnite.
Next day, take the soaked cow peas in a mixie jar with dry red chillies, garlic cloves,fennel seeds and salt, grind as bit coarse paste.
Grease a baking sheet, transfer the grounded paste to it, flatten them as thin as possible.
Fold the sheet and steam cook for 5minutes.
Once the steamed mixture is bit warm, cut as medium size pieces.
Shallow fry the vegetarian fish pieces until they turns golden brown, keep aside.
For Gravy:
2cups Tamarind extract
15nos Shallots (diced)
2nos Tomatoes (chopped)
5nos Garlic cloves
1/4cup Gingelly oil
1/2tsp Mustard seeds
1tsp Fenugreek seeds
Few curry leaves
1tbsp Coriander powder
1tsp Chilly powder
Salt
Heat the gingelly oil, fry the mustard seeds, fenugreek seeds and curry leaves.
Add the shallots,garlic cloves and chopped tomatoes and saute everything for few minutes until the shallots gets partially cooked..
Now add the tamarind extract with salt, coriander powder, chilly powder, cook in medium flame for 5 minutes.
Add now the already fried vegetarian fish pieces to cooking gravy, close it with lid and dont disturb it.
Cook the gravy until it turns thick and the oil gets separates..
Serve warm with hot steaming rice and papads.
Actually this vegetarian fish gravy goes for soaked red chori/cowpeas aka thatta payir which is grinded as bit coarse paste with few spices.After going through a steam cook, this cooked red chori mixture will looks almost like steam cooked fish which is later sliced as fish slices. Then they are fried and added to a tamarind based gravy.This is how this vegetarian fish gravy is prepared, however the cooking process goes for bit time consuming, am sure this vegetarian fish gravy is definitely worth to try.A fingerlicking gravy tastes simply awesome and obviously you wont miss the fish here.Serve this gravy with rice topped with ghee and papads, am sure you will have a super filling lunch.Sending to Srivallis Side Dish Mela..
For Vegetarian Fish:
1cup Cow peas/Red chori
2nos Dry red chillies
3nos Garlic cloves
1tsp Fennel seeds
Salt
Soak the cow peas overnite.
Next day, take the soaked cow peas in a mixie jar with dry red chillies, garlic cloves,fennel seeds and salt, grind as bit coarse paste.
Fold the sheet and steam cook for 5minutes.
Once the steamed mixture is bit warm, cut as medium size pieces.
Shallow fry the vegetarian fish pieces until they turns golden brown, keep aside.
For Gravy:
2cups Tamarind extract
15nos Shallots (diced)
2nos Tomatoes (chopped)
5nos Garlic cloves
1/4cup Gingelly oil
1/2tsp Mustard seeds
1tsp Fenugreek seeds
Few curry leaves
1tbsp Coriander powder
1tsp Chilly powder
Salt
Heat the gingelly oil, fry the mustard seeds, fenugreek seeds and curry leaves.
Add the shallots,garlic cloves and chopped tomatoes and saute everything for few minutes until the shallots gets partially cooked..
Now add the tamarind extract with salt, coriander powder, chilly powder, cook in medium flame for 5 minutes.
Add now the already fried vegetarian fish pieces to cooking gravy, close it with lid and dont disturb it.
Cook the gravy until it turns thick and the oil gets separates..
Serve warm with hot steaming rice and papads.
Chettinad Chicken Kuzhambu Chettinad Chicken Gravy
Wednesday, January 15, 2014
Chettinade cuisine, one of the famous cuisine i have seen rarely people saying no. This cuisine have so many authentic foods with wonderful flavours,especially my better half fond for their dishes. Being a Pondicherrian,i have been pampered from my younger age with chettinad style cuisine, coz our pondicherry cuisine is a medley of many cuisines and most of our dishes will have a chettinad touch in it. Obviously if am cooking chettinad style foods at home, my family will wait eagerly to taste them.
Coming to this chicken kuzhambu, i prepared it few days back and i thought that i have already posted in my space, thank god i checked my recipe index before a month and i found that am yet to post our family favourite chettinad chicken kuzhambu,when i prepared this time i immediately clicked few pictures and here am posting it today.This gravy goes awesome with any kind of foods, serve it with rice or rotis. Am sure everyone at home will definitely love this delicious curry. A real feast for any chicken lovers like me.Sending this fingerlicking kuzhambu to Lakshmis Tried & Tasted- Chettinad Cuisine.
1kg Chicken
20nos Shallots /big Onion (chopped)
2nos Tomatoes(chopped)
10nos Garlic pods
1tbsp Ginger garlic paste
1tbsp Coriander powder
1tbsp Lemon juice
1/2tsp Turmeric powder
2tbsp Coriander leaves (for garnishing)
Fresh Masala:
2tbsp Coriander seeds
8nos Dry red chillies
1tsp Fennel seeds
1no Cinnamon stick
2nos Cloves
2nos Cardamom seeds
Coconut paste:
1/4cup Coconut (grated)
1tsp Poppy seeds
1tsp Fennel seeds
Seasoning:
2nos Cinnamon sticks
2nos Cloves
2nos Cardamoms
1tsp Fennel seeds
2nos Bay leaves
Few Curry leaves
Heat a cooker and add enough oil, fry all the ingredients from the list for seasoning.
Meanwhile dry roast all the ingredients for masala and grind as fine paste with enough water.
Once the whole spices get ftried,add the ginger garlic paste and stir for few minutes.
Now add the chopped onions, garlic, tomatoes one by one and saute until the veggies get cooked.
Add the chicken pieces with turmeric powder to the cooking veggies and saute for few minutes until the chicken pieces release some water.
Add the freshly grounded paste and coriander powder, mix everything well,add enough water and cook for few minutes..put off the stove.
Grind the ingredients given for making the coconut paste and keep aside..
Open the cooker and add the grinded coconut paste, cook for few minutes.
Add enough water for the gravy, or coriander powder in case the gravy looks watery and cook for few minutes.
Finally put off the stove and add the lemon juice.
Garnish the gravy with coriander leaves..
Enjoy hot with rice or rotis..
Coming to this chicken kuzhambu, i prepared it few days back and i thought that i have already posted in my space, thank god i checked my recipe index before a month and i found that am yet to post our family favourite chettinad chicken kuzhambu,when i prepared this time i immediately clicked few pictures and here am posting it today.This gravy goes awesome with any kind of foods, serve it with rice or rotis. Am sure everyone at home will definitely love this delicious curry. A real feast for any chicken lovers like me.Sending this fingerlicking kuzhambu to Lakshmis Tried & Tasted- Chettinad Cuisine.
1kg Chicken
20nos Shallots /big Onion (chopped)
2nos Tomatoes(chopped)
10nos Garlic pods
1tbsp Ginger garlic paste
1tbsp Coriander powder
1tbsp Lemon juice
1/2tsp Turmeric powder
2tbsp Coriander leaves (for garnishing)
Fresh Masala:
2tbsp Coriander seeds
8nos Dry red chillies
1tsp Fennel seeds
1no Cinnamon stick
2nos Cloves
2nos Cardamom seeds
Coconut paste:
1/4cup Coconut (grated)
1tsp Poppy seeds
1tsp Fennel seeds
Seasoning:
2nos Cinnamon sticks
2nos Cloves
2nos Cardamoms
1tsp Fennel seeds
2nos Bay leaves
Few Curry leaves
Heat a cooker and add enough oil, fry all the ingredients from the list for seasoning.
Meanwhile dry roast all the ingredients for masala and grind as fine paste with enough water.
Once the whole spices get ftried,add the ginger garlic paste and stir for few minutes.
Now add the chopped onions, garlic, tomatoes one by one and saute until the veggies get cooked.
Add the chicken pieces with turmeric powder to the cooking veggies and saute for few minutes until the chicken pieces release some water.
Add the freshly grounded paste and coriander powder, mix everything well,add enough water and cook for few minutes..put off the stove.
Grind the ingredients given for making the coconut paste and keep aside..
Open the cooker and add the grinded coconut paste, cook for few minutes.
Add enough water for the gravy, or coriander powder in case the gravy looks watery and cook for few minutes.
Finally put off the stove and add the lemon juice.
Garnish the gravy with coriander leaves..
Enjoy hot with rice or rotis..
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