Paruppu Urundai Kuzhambu

A simple Vethakuzhambu with added paruppu urindai is the yummy paruppu urundai kuzhambu. It goes well with idly, dosai, steamed hot rice. I prepared this for idly. It tasted so yum. The spicy and tangy taste from the kuzhambu mingles with parruppu urundai and gives a delicious flavor to the food. 

Ingredients:

For Paruppu Urundai:
Toor dal - 1/2 cup
Channa dal - 2 tbsp
Red chilli - 4
hing - 1tsp
Salt
Oil - 1 tsp
Mustard seeds - 1/2 tsp

For Kuzhambu:
Small onion - 4 to 5
Tomato - 1/2
Garlic pods - 4 numbers
Tamarind - small lemon size
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Channa dal - 1 tsp
Curry leaves - 5 to 6
Sambar powder - 1 tbsp (if your sambar powder is spicy, make it 1/2 tbsp)
Turmeric powder - 1 tsp
Sesame oil - 1 1/2 tbsp
Salt
For Grinding:
Coriander seeds - 1 tsp
Channa dal - 1 tsp
Urad dal - 1/2 tsp
Hing - a pinch
Coconut - 1 tbsp
Oil - a drop

Method:

For Paruppu urundai:
Soak both the dal for 1 hr.

Grain it with red chilli, hing and salt without adding water. Grind it to coarsely.

Heat oil in a pan and add mustard seeds, once it splutters, add hing and grinded dal.

Fry for 2 min and remove from flame.
Once it become warm, grease the idly plate with oil, make small balls of the dal paste and place it in the plate.

Steam cook for 15 min.

Remove from the plate and keep ready to place it in the kuzhambu.

For kuzhambu:
Soak tamarind in 2 cups warm water and keep aside.
Peal the skin from small onion and cut tomato into small pieces. 
In a wide pan (we are going to add the paruppu urundal so the pan should have wide space) heat oil.
Add mustard seeds, once it splutters, add channa dal, curry leaves, fenugreek and fry for few seconds.
Add the onions, garlic and fry for a minute.

Add the chopped tomato, sambar powder, turmeric powder, little salt and fry till the tomato become mushy and oil ooze out.

Pour the tamarind puree and add 2 more cups of water. We need the kuzhambu little watery, as after adding paruppu urundau the kuzhambu becoms thick.

Keep the flame in medium and let it boil till the raw small from the tamarind and sambar powder goes off.
In the mean time, fry the ingredients to grind in a drop of oil.

Grain it to a fine paste adding required water.
Once the raw smell goes, add the ground paste to the kuzhambu.
Let it boil for 10 min.
Now slowly add the paruppu urundai to the kuzhambu.

Keep the flame in medium-low or low and boil it till the balls get cooked in the kuzhambu.

Once its ready take a ball and check if its cooked well.

Boil for some more time if its not cooked.
Remove from pan and serve hot.

Vada Curry - Spicy Side dish

Vada curry is a famous South Indian side dish made of channa dal. Sometimes it can be prepared with leftover vadas. It can be found in many restaurants menus across South India. It goes well with soft dosas, idly, uthapams. Here goes the recipe for the spicy Vada Curry,

Ingredients:

For Vadai:
Channa dal / bengal gram dal - 1/2 cup
Red chilli - 4 numbers
Fennel seeds - 1/2 tsp
Clove - 1 small
salt

For Masala:
Onion - 1/2 of one big onion (approx 1 cup)
Tomato - 2 big
Ginger garlic paste - 1/2 tsp
Green chilli - 2 numbers
Fennel seeds - 1/2 tsp
Cardamom - 1/2 of one pod
Clove - 1 small
Bay leaf - 1
Cinnamon - small piece
Coriander powder - 1 tbsp
Red chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Oil - 2 tbsp
Water - 2 cups (2 1/2 cups for watery masala)
Garnishing :
Chopped coriander - 1 tbsp
Curry leaves - 2 numbers

Method:

For Vadai:
Soak channa dal in water for 2 to 3 hours.
Drain the water completely and grind it with fennel seeds, red chilli, clove and salt without adding water. (just sprinkle some water if you find difficult in grinding)

Make  the channa mix into small roughly round shape balls.

Grease the idly plates with some oil and place the balls in it.
Steam cook them for 15 min or till it get cooked well.
Remove from the plate, scramble them little bit and store it in a bowl. 

For Masala:
Heat oil in a pan and add fennel seeds, cinnamon, cardamom, clove bay leaf, and fry for a second.
Add the onion and fry till golden brown, now add the ginger garlic paste, slitted green chillies and fry for a minute.

Add the chopped tomato followed by red chilli powder, turmeric, coriander powder and salt.

Fry the tomato till it turn mushy, then add garam masala.
Cook until you see the oil oozing out. 

Now the mixture look combined well and mushy.

At this stage add water and let it boil.
Once you see bubbles in water add the vadai pieces.

Turn the flame to medium to low, and cook till the vadai's get perfectly suck the masala and absorbed the water.
Sprinkle the chopped coriander and curry leaves and remove from the stove.
Serve hot with idly, dosa, chapati, rice or simply eat as a snack if you like.

Note:
Watch for spice, as we are adding it in three forms, red chilli, red chilli powder and green chilli. If you want less spicy reduce the green chilli or chilli powder.
If you prefer your vada curry watery, add more then two cups water. 
I didnt add mustard seeds, you can add while tempering.

Here is the another version I made with leftover paruppu vadai, Vada Curry

Poori Masal(a) - Without Potato/Urulaikizhangu - A Healthy twist in regular Potato Masala

I had this masal(a) once in a restaurant and it was so tasty and i couldn't believe there is no potato in it. Since then i thought of trying it at home and got a chance yesterday. It came out well. 
 Potato, though have many good qualities, its high in carbohydrate, which should be avoided for diabetic and even pre-diabetic. And for a healthy lifestyle, taking moderate potato is more good. As Poori Masala is a staple South Indian food, especially in Tamil Nadu households, avoiding it is very difficult. The is no restaurants without poori masal in their breakfast menu.
And if its a holiday or a weekend, you can simply smell the masal flavor in the air as its one of the favorite kids food. So obviously its the breakfast menu in many households.
If you want treat yourself with a special food, poori masal is a good choice, add filter coffee to the list. This is a divine combo that makes your day!!
When we get a famous food in a healthy way, why don't we try. Here goes the recipe,

Ingredients:

Onion - 1 big
Carrot - 1 number
Green chilli - 4 to 5 numbers stilted 
Mustard seeds/Kadugu - 1 tsp
Channa dal/ Kadalai paruppu - 1 tsp
Urad dal/Ulutham paruppu - 1 tsp
Curry leaves - 4 to 5 leaves
Hing/ Asafoetida - 1/2 tsp
Turmeric powder - 1 tsp
Salt - as required
Oil - 2 tbsp
Fresh coriander leaves - 1 tbsp
Besan flour/ Kadalai mavu- 2 tbsp
Water

Method:

Julienne the onion and keep aside.
Heat the oil in a pan, add the mustard seeds, once it splutters, add the channa dal, urad dal, hing, green chilli, curry leaves and fry for a minute.
Add the onions and fry till brown.
Cut the carrot into very fine pieces and add it to the onions.
Add turmeric powder and salt and fry for a minute.
Now add 2 to 3 cups of water, turn the flame to medium and cover the pan.
Cook for 10 to 15 min.
In the mean time add little water to the besan flour and mix well without any lumps. It should be in semi liquid consistency.
Add it to the boiling water slowly, stirring constantly.
Let them boil for 2 min in low flame.
Add the coriander leaves to the masal and remove from the flame.
Serve hot with Poori.
It goes good with dosa and chapati also. And my favorite curd rice.

Note : I didn't add green peas, if you are adding, add it along with chopped   carrots. Its more yummy.

Dates Chutney / Sweet Chutney / Date Tamarind Chutney

Dates chutney is a quick and healthy recipe. This chutney is commonly used in Chat dishes. No chat recipe is complete without this chutney. Its sweet and sore taste with little hotness (from chilli and cumin powder) gives a yum taste to the chat recipes.

Ingredients:

Dates – 19 numbers (seedless)

Tamarind paste – 1tbsp

Red chilli powder – 1 ½ tsp

Cumin powder – 1tsp

Water - 1cup

Method:

Chop the dates coarsely and keep aside.

Add ½ cup water in a pan, add jaggery and tamarind past.

Boil in medium heat, till the jaggery get dissolved and bubbles start appearing.

Keep aside the syrup.

Heat the other ½ cup water in a pan and add the chopped dates and mash them using an egg beater or with a ladle.

Mash them till they become soft and turn into a pulp.

Add the jaggery, tamarind syrup to the mashed dates.

Add the chilli powder and cumin powder. Add some water if required.

Boil till it reaches the thick consistency.

Remove from heat and cool the chutney.

Transfer them to the blender and grind them to a smooth paste.

Store in an airtight container and refrigerate.  

Note: Adjust the chilli powder as per your taste. If you want sweeter chutney reduce the chilli powder.

This chutney can be stored for one to two weeks, if stored in a refrigerator.

Peanut Chutney / Nilakadalai Chutney

Apart from regular coconut and tomato chutney, this peanut chutney has its unique taste. Those who love peanuts, peanut butter or anything about peanut, definitely love this chutney. I can say this as I’m one of those peanut lovers :) Try this with Idly, Dosa. I sometime take this with chapatti/ roti when tired to prepare any side dish in the lazy afternoons. Spread it in the toasted bread while preparing sandwich, tamarind and chilli in the chutney gives nice flavor to the sandwich. Good combination for curd rice too.

Ingredients:

Peanuts – 1 cup

Tamarind – Small amla size

Red chilli – 3 to 4 numbers

Garlic pods – 2 numbers (big)

Salt

Method:

Roast the Peanuts in a pan without oil for 2 to 3 min, or till they get the heat and turn light brown.

Cool down the peanuts and remove the skin.

Heat oil in a pan, add red chilli, garlic pods and fry for few seconds. (The garlic should not get burnt)

Make puree out of the tamarind, adding small amount of water.

Now transfer roasted peanuts, red chilli, garlic, tamarind puree and salt to the blender.

Sprinkle required water and grind to smooth paste (chutney).

Now Peanut chutney is ready to serve.

Kathirikai Rasavangi

Rasavangi is nothing but the combination of sambar and kootu. It’s a very common dish in Brahmin household. Easy to prepare and less time consuming. Pumpkin can be replaced with Brinjal. If using pumpkin reduce the cooking time as they have the tendency of turning mushy quickly.

Ingredients:

Kathirikai / Brinjal – 5 numbers

Toor dal – ½ cup

Turmeric powder – ¼ tsp

Tamarind – 1 big gooseberry size

Salt

Oil – 1tbsp

For grinding:

Coriander seeds - 1½ tbsp.

Chana dal – 1 tbsp

Red chilli – 5 numbers

Coconut shredded – 3tbsp

Hing – ¼ tsp

Oil – ½ tbsp

For tempering:

Mustard seeds – 1 tsp

Urad dal – 1tsp

Curry leaves – 2, 3 leaves

Oil – 1tbsp

Hing – ¼ tsp

Method:

Wash and cut the brinjals lengthwise.

Cook the toor dal and keep aside.

Heat oil in a pan. Add the brinjals and fry for few minutes.

Make a thick puree out of tamarind and pour it to the fried brinjal.

Add salt and turmeric to the brinjal and cook for 5min in low flame.

In the meantime fry the coriander seeds, chana dal, hing, redchilli, coconut in ½ tbsp oil.

Cool down and ground them to fine powder.

Add the cooked toor dal to the brinjal and cook for few minutes.

Add the grounded powder give a quick stir and remove from the fire.

Do tempering and pour it to the rasavangi.

Serve hot the kathirikai rasavangi with hot white rice.

Try with roti/chapatti.

Spicy Pudina, Kothamalli Thokku / Mint, Coriander Thokku

Pudina, Kothamalli Thokku, we can call it as ‘thogayal’ also. It’s a simple, aromatic, tasty, tangy, spicy side dish. Once prepared, refrigerate in an air tight container. They remain fresh for one to two weeks. Try it as a spread for bread.  I used to make sandwich with this thokku, where I use this thokku for one layer, some onion and tomato over it along with jam. It tastes yummy. Instant side dish for chapatti / roti, dosa, idly. Also goes well with hot, steamed, white rice, with a dollop of ghee. Use fresh mint and coriander for great aroma.

Ingredients:

Pudina / Mint – 1bunch
Kothamalli / Coriander – 1bunch
Onion chopped – 1 ½ tbsp
Ginger chopped – 1 tbsp
Garlic chopped – 1tbsp
Green chilli – 7 (adjust yourself as per your spice level)
Tamarind – gooseberry size
Urad dal – 1tbsp
Hing – a pinch
Oil – 1tbsp
Salt

Tempering:

Oil – ½ tbsp
Mustard seeds – 1tsp
Urad dal – 1tsp

Method:

Remove the leaves from mint and coriander.

Chop coarsely and wash.

Chop ginger, garlic, onion, into fine pieces.
Chop green chillies into two half.
Heat oil in a pan. Add urad dal, hing, ginger, garlic, chillies, onion, tamarind and fry.
Once the onions become soft, add the chopped coriander, salt and mint and sauté them in low flame.

Sauté till the raw mint smell goes. It will take around 2 to 3min.

Now remove the mixture from the fire and keep them aside to cool down.
Transfer the mixture to the blender and blend them to fine past without adding water. (If they look sticky just drop 2, 3drops of water)

Tempering:

Heat the oil in the same pan which is used to sauté the mixture.
Once the oil is ready, add mustard seeds, once they splutter add urad dal and give a quick fry (if you feel the thokku is less spicy, add one green chilli or red chilli to the tempering at this point)
Add the grinded thokku and sauté for few seconds till they get mix with the tempering.
Leave aside to cool down.
Transfer the thokku to an air tight container and refrigerate.

 

 

 

Kabuli Chana Masala

Ok I’m here after a short break. It’s a relocation time for me J. Now im back with a simple recipe, Kabuli chana masala. When you have very limited ingredients it’s going to be a tough time for elaborate cooking. But it’s actually time for learning simple cooking, what I’m doing now J. For my usual chana masala I grind some masalas. But my today’s version is just with store bought chana masala. It tasted good. And I should say this kabuli chana get cooked well and looks great. Here goes the recipe.

Ingredients:

Kabuli chana – 1cup
Onion chopped – 1cup
Tomato – 1big
Ginger garlic paste – 1tsp
Chopped ginger – 1tsp (optional) (I added for more masala effect)
Garam masala powder – 1tsp
Chana masala powder – 1 ½ tsp
Turmeric powder – ½ tsp
Chilli powder – ½ tbsp.
Chopped coriander – 1tbsp
Salt

For tempering:

Oil – 1tbsp
Mustard seeds – ½ tsp
Fennel seeds – ½ tsp

Method:

Soak chana for 6 to 7 hours.
Transfer the chana to the pressure cooker and add chilli powder, garam masala powder, turmeric powder and salt. Water level should be equal or little less than the chana.
Cook till 7 to 8 whistles.
In a pan heat oil and do the tempering. Add chopped ginger and ginger garlic paste and toss for few seconds. Then add the chopped onion and fry till they turn translucent.
Add the chopped tomatoes and fry till they turn mushy.
Now add the cooked chana (drain the water and keep aside).
Add chana masala powder and stir them for 1 min.
Add water and cover the pan.
Let them cook for 2 to 3min in low flame till the masala get bind well.
Sprinkle the chopped coriander and serve hot with roti / chapati.

Lemon pickle / Elumichai oorugai

I’m less experienced with pickles. But I love them to the core so tried few times before. This is the second time trying with lemon. First time the lemon I used was little bit bitter so couldn’t get the actual taste. This time it was good, and tasted like pickle ;-). The secret in preparing pickle hides in the taste of the lime, and the measurement of the ingredients. The top most secret for long lasting pickle is not to touch the pickle with hands. Just handle with care while serving. After preparing the pickle transfer them to an air tight container and store in the refrigerator. Also make sure the container is clean enough. It can be stored in room temperature if the place is cold or less warm

First step in preparing pickle is, choosing the lemon, ripe lemons are best for pickle. Second the lemon has this thick skin layer, so they have to be softened to get the soft chewy taste. This can be done in two types. One is easy and other demand little bit patience. In the first method the lemon wedges have to be pressure cooked and in the second they have to soaked in salt and preserve them for three to four days before making pickle. I choose the second one, as they taste good though takes time.  Here goes the pickle recipe,

Ingredients:

Lemon – small – 12 numbers
Red chilli powder – 3tbsp
Salt – 4tbsp
Mustard seeds – 1 ½ tsp
Hing – 1tsp
Fenugreek powder – ¼ tsp (Fry 1tbsp of fenugreek without oil and powder them using a blender)
Oil (preferably sesame oil) – ½ cup

Method:

Wash and dry the lemon. Make sure there is no water left in the lemon.
Cut them into small wedges.

Add 2tbsp salt and mix well using a spoon.
Transfer them to an air tight container or jar.

Let them sit for 3 to 4 days.
Just shake the container 2 or 3 times daily.

Once the lemon is ready,

Transfer the lemon wedges to a wide bowl.
In a pan heat oil, add mustard seeds, once they splutter add hing and fenugreek powder.
Now pour the tempering to the lemon bowl, add the red chilli powder and remaining salt.

Mix well using a spoon or ladle.

Again transfer them a fresh bottle/ jar/ container which is air tight.
Now the pickle is ready.

Curd rice and roti/ paratha are the best dishes that taste best with lemon pickle. If you are spice lover then try with hot plain rice (don’t forgot to add ghee ;-))

 

Idly Milagai podi – For Idly, Dosa

‘Idly podi’ or commonly called as ‘Milaga podi’, is a hot and spicy coarse powder made with lentils and spices. Every South Indian household will have this podi in their pantry. Usually they are homemade, prepared in bulk quantities and stored in air tight containers for months. This podi serves as a side dish for idly and dosa, also goes well with adai. It can be stored in room temperature, but if your place is too cold or hot, its best to store it in freezer to retain the freshness. Mix some sesame oil to the podi while serving.

Ingredients:

 

Long Dried Red chilli – 2 hand full or ¼ kg  

Chana dal / Kadalai paruppu – ¾ cup
Urad dal / Ulutham paruppu – ¾ cup     
Hing / Perungayam – 1 tsp (I used a small piece of katti perungayam)

Black sesame seeds – 2tbsp
Salt – 2 tbsp (adjust as per your taste)
Oil – 1tbsp

Method:

Heat 1tbsp oil in a heavy bottom kadai or pan.

Add chana dal and fry for few seconds, and then add urad dal, hing and fry for 2 to 3min in low flame.

Add dried red chilli (remove the stick from the red chilli) and fry.
Once both chana dal and urad dal turn light brown, remove the mixer from the fire and let them cool.

In the same kadai fry the sesame seeds without oil.
Once the sesame seeds start making the creaking sound remove the seeds from the fire and let them cool.
Now add the seeds to the blender and grind them to fine powder and keep aside.
Transfer the chilli, dal mixer along with salt to the blender and ground coarsely.
Add the sesame powder to the mixture and give a final blend. (Adjust salt in this stage)
Remove the milagai podi from the blender and cool them for a while.
Then store it in an air tight container.