TOMATO KURMA

INGREDIENTS:

Tomatoes - 3, red and ripe, finely chopped
Onion - 1 large, finely chopped
Ginger garlic paste - 1/2 tsp
Cloves - 2
Cinnamon stick - 1/2"
Bay leaf - 1
Red chili powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Curry leaves - a sprig
Cooking oil - 1 tbsp

GRIND THE FOLLOWING:

Coconut - 1/4 cup, grated
Green chilies - 3
Fennel seeds - 1/2 tsp (saunf/sompu)
Khus Khus - 1/2 tsp (poppy seeds/gasagasa)

PREPARATION METHOD:

Heat oil in a heavy bottomed cooking vessel. Add cloves, cinnamon stick, bay leaf and curry leaves and allow to sizzle for a few seconds. Add the chopped onions and saute for 4 mts.

Add the ginger garlic paste and saute for 4 mts. Add turmeric powder, red chili powder and salt. Mix well.
Add chopped tomatoes and saute for 9-10 mts on low to medium flame with lid.  

Add the ground paste along with a cup of water and bring to a boil. Reduce flame and simmer till the gravy thickens. 
Turn off heat and serve warm with dosa ,idly.

IDIYAPPAM WITH COCONUT MILK

INGREDIENTS:

Roasted rice flour - 1.5 cups
Boiling water - 1¼ - 1½ cups
Grated coconut - ½ - ¾ cup
Salt

PREPARATION METHOD:

Combine salt and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.

Grease the top and bottom of idli moulds (refer notes). Sprinkle the grated coconut on these moulds.Take small portions of dough and press each portion through Idiyappam mould or Idiyappam presser onto greased idli moulds or banana leaves.

Once the water starts boiling in the steamer, place the idli moulds and steam for 7-9 mins on medium - high flame. Keep the steamed closed for a min or two. Transfer the cooked Idiyappam to a serving plate. Serve hot with coconut milk.(Please refer this link to prepare coconut milk)

TAMARIND CHUTNEY

INGREDIENTS:

1 cup cleaned tamarind
1/2 cup dates deseeded
1/4 cup sugar
2 cups water
1/2 tsp. red chilli powder
1/2 crushed cumin seeds
1 tsp. salt
3/4 cup jaggery

PREPARATION METHOD:

Wash the tamarind clean.
Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
Soak for a few minutes. Put to boil for about 7-8 minutes.
Cool to room temperature. Blend in a electric blender till smooth.
Strain and transfer to the pan again. Boil till thick enough to coat the back of a
spoon thinly.
Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.

VADACURRY

INGREDIENTS:

TO MAKE VADA:

Channa dal - 1 cup
Onion - 2 nos.
Fennel seeds - 1 tsp.
Red chilli - 4
A small piece of ginger
A sprig of curry leaves
Salt to taste
Oil to fry

 TO MAKE CURRY:

Onion - 3
Tomatoes - 3
Fennel seeds - 1 tsp.
Cloves - 4 nos.
Cinnamon stick - 1 small piece
Cashewnuts - 8 - 10 nos.
Green peas - 1/2 cup
A pinch of Turmeric powder
Red chilli powder - 1 tsp.
Finely chopped Ginger - 1 tsp.
Finely chopped Garlic - 8 -10
Green chillies - 2
Red chilli powder - 1 tbsp.
Coriander Powder - 2 tbsp.
Milk extracted from coconut - 1/2 cup (optional)
Coriander leaves for garnishing
Few Mint leaves
A sprig of curry leaves
Oil as required
salt to taste

PREPARATION METHOD:

Soak the Channa dal in water for 1 hour and then grind coarsely along with red chillies,fennel seeds and salt. Sprinkle water if required.

Add little amount of finely chopped onions, curry leaves to the above mixture and then prepare small vadas or you can also make small balls just like bondas and fry it in oil till you get a light brown colour. Always cook in medium flame if you use a high flame the vadas will become crisp outside but it would not have been cooked inside.

Heat oil in a kadai, fry the fennel seeds, cloves, cinnamom sticks, cashewsnuts. Add the chopped onions, ginger, garlic and  curry leaves and Saute this till the onions become light brown in colour.
Next add the chopped tomatoes, green chillies and saute well till it becomes juicy.
 Add the green peas and mint leaves. Saute well.
Now add all the masala powders one by one with the required amount of salt. Add 1 cup of water
and cook in a medium flame for 10 minutes. Close the kadai with a lid so that the vadacurry is cooked quickly.
 Now add the crushed vadas to the curry and stir well so that everything gets blended well.
 At this stage add the coconut milk and allow this to boil for 3 minutes in low flame.

Garnish this with coriander leaves and seve hot with idly and dosas.

PARUPPU URUNDAI KUZHAMBU

INGREDIENTS:

FOR PARUPPU URUNDAI:

  Tur dal - 1/2 cup
   Red chillies - 3-4
   Asafoetida/hing - a pinch
   Oil -3 tsp
   Mustard seeds - 1 tsp
   Onion - 1 medium size finely chopped
   Green chilli - 1 finely chopped
   Sombu/fennel seeds - 1/4 tsp (optional)
   Grated coconut - 3 tbsp
   Rice flour -1/2 tsp
   Salt needed for the balls

   FOR KUZHAMBU:

   Tamarind - Small Lemon sized ball
   Sesame seed oil - 4 tbsp
   Mustard - 1 tsp
   Fenugreek seeds - 1/2 tsp
   Red chilli - 1
   Tur dal - 1/2 tsp
   Channa dal - 1/2 tsp
   Hing/asafoetida -1/4 tsp 
   Sambar powder-1 1/2 tbsp
   Curry leafs-2 strings

PRELIMINARY PROCESS:

Soak tamarind in 3 cups of warm water for 20 minutes. Extract its juice and discard the pulp.

Soak tur dal for 2 hours.Drain the water completely and grind it along with red chillies, salt and hing into a coarse paste without adding water.

Now heat a tbsp of oil in a kadai, add mustard seeds,fennel seeds, when mustard seed splutters, add finely chopped onion and green chilli. Saute for a few minutes and add the ground dal. Cook till it changes colour. Remove from flame. The dal will not stick to the pan if you be a little generous in adding oil.

Add grated coconut and rice flour to the above. Mix well and make small balls.Do not apply too much pressure when making ball. Keep it aside.

Steam the balls for 5-10 minutes if preferred but not necessary as we have cooked the paste well. Now our paruppu urundai is ready.

PREPARATION METHOD:

Heat sesame seed oil in a heavy bottomed kadai/pan, add mustards seeds, when it splutters, add fenugreek, tur dal, channa dal, red chilli, hing and curry leaves.

When dal turns golden brown, add tamarind extract, sambar powder and salt needed.

When it starts boiling, drop 3 balls gently into the kuzhambu. When it gets cooked, it will floats on the top. Add three more and wait for it to float on the top. Like that add all the dal balls or paruppu urudai to the kulambu (two or three at a time).

Simmer and cook until oil floats on the top.Now we can serve it with rice.

PEPPER(MILAGU) KUZHAMBU

INGREDIENTS:

   Tamarind -1 small lemon sized ball
   Garlic - 40-50 grams (1 pod)
   Curry leaves -handful
   Turmeric powder - a pinch
   Salt -as required

GRIND THE FOLLOWING:

   Whole black pepper-2 tsp
   Coriander seeds-2 tsp
   Tur Dal -1 tsp
   Red chillies-2
   Raw rice-1/4 tsp
   Garlic- 2 cloves

FOR SEASONING:

   Gingelly oil -3 tbsp (Sesame seed oil)

   Mustard seeds-1/2 tsp

   Fenugreek seeds-1/4 tsp

   Hing-a pinch

   Red chilly-1

   Curry leafs-few 

 PRELIMINARY PROCESS:

Fry the above ingredients mentioned under 'GRIND THE FOLLOWING' in a tsp of sesame seed oil and grind it as smooth paste along with a handful of curry leafs.keep it aside.

Peel garlic and keep it a side.

Soak tamarind in warm water and extract thick tamarind juice. Discard the pulp.

PREPARATION METHOD:

Heat 3 tbsp of gingelly oil/ sesame seed oil in a kadai, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chilli, peeled garlic, curry leaves and saute for a few minutes.

Add the tamarind extract, salt needed, a pinch of turmeric powder and the ground paste and bring it to boil.

When it boils, reduce the heat to medium and cook until the kuzhambu thickens and leaves oil. Serve with hot steamed rice and a vegetable curry.

TOMATO ONION CHUTNEY

INGREDIENTS:

Big Tomato - 1
 Red chillies - 2
Onion - 1
Oil -2 tbsp
 Mustard seeds - 1 tsp
Curry leaves - 1 spring

PREPARATION METHOD:

In a pan heat tsp of the oil and add cutted tomato and onion and fry it well till onion becomes golden brown.
Grind the fried things.
Heat the oil and when it is hot, add the mustard seeds When the seeds start spluttering, add the curry leaves.
Quicky stir the mustard seed mixture into the tomato chutney.

TOMATO CHUTNEY

INGREDIENTS:

2 Tbsp. Ghee
1/4 tsp. red chillies
1 tsp. cumin seeds
1 inch ginger minced
1 inch of cinnamon stick
2 cups coarsely fresh ripe tomatoes
3 Tbsp. jaggery or brown sugar
Salt to taste

PREPARATION METHOD:

Heat ghee in a large sauce pan over moderate heat. Add the cumin seeds and let sizzle and brown.
Add red chillies, ginger and stir fry for a moment. Add the other
ingredients. Cook on low for about 20 minutes. Serve with meals or break fast.

CASHEW(KAJU) CHUTNEY

INGREDIENTS:

1 cup raw cashews bits or halves
1/4 tsp. lemon juice
1 teaspoon salt
1/2-inch piece of peeled fresh ginger root, sliced
1-2 hot green chillies,
Seeded and chopped up to 1/3 cups water
2 tablespoons chopped fresh coriander

PREPARATION METHOD:

Combine the cashews, lemon juice, salt ginger and chillies 1/4 of cupwater in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree.
 Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days. Note: This chutney thickens as it sits. Thin it with water to the desired consistency

ENNAI KATHIRIKAI(BRINJAL) KUZHAMBU

INGREDIENTS:

   Small Brinjals - 10-12             Mustard seeds-1tsp
  Tamarind - Lemon sized ball   Fenugreek seeds-1/2 tsp
   Salt -as required.                     Hing-a pinch
   Oil - 4 1/2 tbsp                       Curry leafs-3springs

GRIND THE FOLLOWING: 

  Roast and grind these items:

  Bengal gram-Kadalai paruppu-Chana dal- 2 tbsp
  Coriander seeds/Dhania -3 tbsp
   Urad dal - 1 1/2 tbsp
   Red chillies -10-12
   Grated Coconut - 2 tbsp

PICTURE 1

PICTURE 2

PRELIMINARY PROCESS:

Soak tamarind in about 4 cups of hot water for 15-20 minutes. Extract tamarind juice and discard its pulp.

Heat a tsp of oil in a kadai and fry the ingredients mentioned under 'GRIND THE FOLLOWING' until dal turns golden brown. Add grated coconut and fry for a few more minutes. Leave it to cool.

Then powder it coarsely in the blender. Now our spice powder  is ready.

Wash brinjals, discard the stem and make a + cut leaving the bottom intact (Picture 1).

Now stuff the brinjals with the spice powder we prepared. Keep it aside.Now the brinjals are ready to be cooked (Picture 2).

PREPARATION METHOD:

Heat oil in a kadai/pan, add mustard seeds, when they splutter, add fenugreek seeds, hing and curry leaves.

Then add the stuffed brinjals,turmeric powder and salt. Cook on low flames stirring it now and then.

When brinjals are half cooked, add tamarind extract, the remaining spice powder if any and salt if needed      ( as we have added some for the brinjals)

Cook on medium flame until the gravy thickens slightly and oil floats on the top.

Delicious Ennai kathirikai Kulambu is ready .We can have it with rice

VATHAL KUZHAMBU

INGREDIENTS:

Baby onions-8-10 Drumsticks -3 (10-12 pieces)
Gingelly oil - 3 tbsp
Sambar Powder-2tbsp  Tamarind - 1 medium lemon sized ball
Salt - as per taste. (I use 1 tbsp flat rock salt) Mustard-1/2tsp Fenugreek-1/2 tsp Asafoedita/hing-a pinch Red chillies-2 Curry leafs-few

PRELIMINARY PROCESS:

Soak tamarind in warm water for 15-20 minutes and extract tamarind juice. Discard the pulp. You will have approximately 2-2 1/2 cups of tamarind extract.

Peel peal onions and cut it into half if it is too big.

Cut drumstick into 2 inch long pieces.

PREPARATION METHOD:

Heat oil,add mustard seeds,when it splutters,add fenugreek seeds,hind,red chillies and curry leaves.

Saute for few seconds and add baby onions.Fry until onions turn pink and then add drumstick pieces.

Add sambar powder,salt and saute for few minutes.

Then add tamarind extract

Cook in medium flame until reaching thick consistency.serve with rice.

Note:Instead of drumstick you can add what vegetable you wish.

VEG KURUMA

INGREDIENTS:

1 medium to large carrot, 80 to 90 gms
½ to ⅓ cup chopped french beans, 50 to 60 gms
½ cup peas/matar, fresh or frozen
1 medium to large potato, 80 to 100 gms
4 to 5 white button mushrooms
1 medium sized onion
1 medium sized tomato
¼ tsp turmeric powder/haldi
2 tbsp fresh full fat yogurt/curd/dahi (avoid using low fat or sour yogurt as the yogurt curdles when cooking)
1.5 cups water
2 to 3 tbsp oil
salt as required
few chopped coriander leaves for garnish

GRIND THE FOLLOWING:

5 to 6 tbsp fresh grated coconut or unsweetened desiccated coconut
5 to 6 whole cashews or ¾ to 1 tbsp chopped cashews
½ tbsp roasted chana dal/daria dal/dalia
½ tbsp coriander seeds/sabut dhania
3 to 4 medium sized garlic/lahsun, chopped
¾ inch ginger/adrak, chopped
3 dry red kashmiri chilies or byadgi chilies - broken and deseeded if your prefer. substitute with 1 to 2 green chilies or 1 to 2 dry red chilies of any other variety, depending on the hotness and pungency of the chilies.
¾ to 1 tsp fennel seeds
1 inch cinnamon stick/dal chini
2 cloves/lavang
1 green cardamom/hari elaichi
1 tsp poppy seeds (if not available then skip)
a small tiny piece of stone flower/dagad phool/kalpasi/patthar ke phool (skip if not available. stone flower is strongly aromatic and flavored. so use a very tiny piece.)
½ cup water for grinding.

PRELIMINARY PROCESS:

Take all the ingredients mentioned under the list "grind the following" in a grinder.

Add ½ cup water and grind to a smooth paste. keep the ground paste aside.

PREPARATION METHOD:

Rinse, peel and dice all the vegetables.
Heat oil in a pressure cooker or pan. add onions and curry leaves and saute till the onions become translucent.
Add chopped tomatoes, turmeric powder. stir and saute for 4 to 5 mins till the tomatoes soften.
Add the ground spice paste. stir and saute till oil starts to leave the sides of the paste. this takes about 4 to 5 mins on a low flame. stir often so that the masala or spice paste does not stick to the bottom of the cooker or pan.
Now add the diced vegetables and yogurt.
Saute on a low flame for 3 to 4 mins and then add 1.5 cups water. season with salt. stir very well.
 If using pressure cooker, cover with its lid and pressure cook for 2 to 3 whistles on medium to high flame.
 If using a pan, cover the pan and allow the vegetables to cook. if the curry looks thick while cooking in a pan, then add some hot water.
Once the vegetable are cooked well, then garnish with some coriander leaves and serve the vegetable korma with chapatis, parathas or pooris.

POONDU KUZHAMBU

INGREDIENTS:

Pearl onion-1/2cup  
Sambar powder-3tbsp  
Garlic-3/4cup
Tamarind-golf ball size
(approximately 40gms)
Sesame oil-4tbsp
Salt-as required
Mustard-1tsp
Fenugreek seeds-3/4 tsp
Hing-1/4 tsp
Curry leafs-few

PRELIMINARY PROCESS:

Soak tamarind in hot water for 20 minutes.Extract the juice(around 3 cups)and discard the pulp.
Peel the onions and garlics and cut it into half if it is big,otherwise keep as it is.

PREPARATION METHOD:

Heat sesame oil,add mustard seeds,when it splutters,add fenugreek seeds,hing and curry leafs.
Then add garlic and onion ,saute it for few minutes
Add sambar powder,salt and tamarind juice,let it boil.
Keep it in a medium flame and cook until it reches thick consistency and seperates oil.
Serve it with rice.

MANGO CHUTNEY

INGREDIENTS:

1/4 cup refined oil
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 1/2 kg. Raw mango
1/2 teaspoon salt
1 cup water,
5 cups sugar

PREPARATION METHOD:

Skin the mangoes. Remove the seeds and cut the mangoes into small pieces. Keep them aside.
Heat the oil in a pan. Sprinkle the mustard seeds into the oil.
Just as the seeds start to crack, add the turmeric powder, salt and mango pieces into the pan.
Stir them thoroughly and add the water.
Allow the whole thing to come to a boil.
Add sugar to it and continue boiling.
The chutney will be thickening.
In the process continuous stirring is a must.
When the chutney becomes thick remove the pan from burner.
Let it cool to normal temperature.
 Refrigerate and serve cold.

CILANTRO(CORIANDER) CHUTNEY

INGREDIENTS:

1 bunch cilantro, fresh
1 or 2 small seedless green chilli,
 fresh juice of one lime
1/2 teaspoon cumin seeds, 
1 pinch of black pepper
1 tbsp uf coriander powder
salt to taste

PREPARATION METHOD:

Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown.
Grind into powder.
Put all the ingredients into the blender and puree into a paste.
Use as little water as necessary.

COCONUT CHUTNEY

INGREDIENTS:

1 cup fresh coconut, shredded
1/2 cup Toor dal dry
1/4 cup Urad dal dry
1/4 cup Channa dal dry
1/4 tsp tamarind concentrate
1/4 tsp. asafoetida
Whole red chillies as per taste up to 3
Salt to taste
2 tsp. cooking oil

PREPARATION METHOD:

Dry roast toor dhal, chana dhal, urad dhal, red chillies and asafoetida in cooking
oil. 

Grind this mixture in water into a thick paste. 
Add coconut, tamarind and salt
and grind it for a few more seconds until all the mixture blends into a smooth
paste. 
Serve with steamed rice or can be served with variety of idlies or dosas

MINT CHUTNEY

INGREDIENTS:

Big onions - 2
Tomatoes - 2
Garlic - 2
Chana dal/bengal gram-2tbsp
Coriander seeds-1tsp
Urad dal-2tsp
Ginger paste-1tsp
Tamarind - 1 inch
Mint leaves - 2 small bunches
Red Chillies - 4
Salt to taste
Oil 3 teaspoons

PREPARATION METHOD:

Heat the  pan, pour 3tsp of oil,add chana dal,coriander seeds,urad dal .Saute it for few seconds.

Add onions and tomatoes, fry it.

Add cleaned mint leaves and chillies to fry.

Add salt and tamarind and grind all the ingredients to a paste.Have it with dosa,idly or chapathi

BEETROOT CHUTNEY

INGREDIENTS:

Beetroot - 2
Bengal gram dhal - 1 teaspoon
Black gram dhal - 1 teaspoon
Red chillies - 3
Tamarind - 1 inch
Salt to taste
Oil - 3 table spoons
Curry leaves

PREPARATION METHOD:

1. Peel the beetroots and cut them into small pieces ( or scrape them )
2. Heat 2 teapoons of oil in a kadai and add the beetroot to fry them. Cook till you get cooked smell (approximately 10 min )
3. Remove the beetroot from the kadai
4. Heat 1 teaspoon of oil and fry the bengal garm dhal, black gram dhal, red chillies and curry leaves
5. Grind all the ingredients - beetroot, tamarind, salt and the fried things to chutney
6. Beet root chutney recipe can be served with rice, idly, dosa and chappathi