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August 29, 2011

Poricha Kuzhambu Recipe - Raw Mango, Drumstick Gravy

I learnt this from my MIL. Usually we make this gravy only with drumstick. But during mango season , we make this combination. It tastes great with the excellent flavor of mango. If u don't get sour raw mango ,no problem , u can try this with drumstick alone by adding little tamarind extract to get the tangy taste. We mix this gravy in plain rice with little ghee.Here i've used Vengaya vadagam for seasoning.I think most of u may not have/aware of this. So i've given the ingredients below to replace vadagam.
Try this simple & delicious poricha kuzhambu. Iam sure u'll love it and start to make it often.

MANGO PORICHA KULAMBU

 INGREDIENTS
  • Raw mango - 1 no ( Medium sized) (cut into cubes as shown in the above picture)
  • Drumstick - 2 nos
  • Moong dal - 3 tbsp
  • Sambar powder - 2 tsp
  • Salt & water- As needed
To grind:
  • Grated coconut - 3 tbsp
  • Water - As needed.
To temper:( to replace vadagam)
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Jeera - 1/4 tsp
  • Small onion - 10 nos ( cut into small pieces)
  • Curry leaves - a few (finely chopped)
  • Cooking oil - 1 tbsp
METHOD
  • Pressure cook moong dal by adding a pinch of turmeric powder and a drop of oil. Mash it and set aside.
  • Now in a bowl , take the drumstick pieces.Add the required water & cover cook. When it is half cooked, add the cubed mango pieces and add more water if necessary. Once it starts to boil , add the sambhar powder, salt  & cooked moong dal. Cover cook till mangoes & drumstick pieces get cooked.{Make sure the mango pieces should not be mushy and dissolved in the gravy}.
  • Now grind the grated coconut adding little water to make a smooth paste.
  • Mix this paste to the gravy and allow it to boil for sometime. If u feel the gravy is too thick, add water to bring the consistency. (In this step , check the salt & spice, add if needed)
  • Suppose if the gravy is too watery after adding the coconut paste , u can add a little amount of rice flour to make the gravy thick.But this step is purely optional.
  • At last , season the gravy with vengaaya vadagam or the above mentioned items. If u use the above said items for tempering, saute till everything turns golden brown. This gives a spl flavor to the gravy.
ENJOY MIXNG WITH HOT PLAIN RICE & A DROP OF GHEE OR SERVE AS A  SIDE DISH FOR VATRAL KUZHAMBU / SAMBAR RICE.

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August 23, 2011

Ginger Chutney For Idli, Dosa - Inji Chutney


I got this recipe from my friend.It tastes good with idli / dosa. My MIL used to tell me the numerous health benefits of ginger. So i started using ginger in my daily cooking. Once in a week i make thogayal / pachadi / chutney with ginger.Do try this chutney , i am sure u'll love it.

INGREDIENTS

To roast in oil
  • Ginger - Thumb finger size
  • Red chilly - 2 nos (reduce to one if u want less spicy)
  • Grated coconut - 2 tbsp
  • Chana dal - 1 tbsp
  • Urad dal - 1.5 tbsp
  • Tamarind - small berry size
  • Cooking oil - 1 tbsp
  • Salt & water - as required
To temper (  I couldn't temper as i was in a hurry . But I suggest u all to do this step )
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
METHOD
  • Chop the ginger into small pieces.
  • Heat a kadai with a tsp of oil and saute the ginger pieces,dals and red chillies.
  • Finally add the grated coconut,salt & tamarind.Fry for a minute.
  • Grind everything into a smooth paste.Temper all the items given above.
Enjoy with idli / dosa topped with sesame oil.


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August 16, 2011

AVAL KESARI / POHA KESARI

I came to know about this kesari from my school friend Swarna.It was very new to me because i've tasted kesari made with rava / semiya. When she told about this i found it interesting. I made for my friday pooja . It came out well and tasted excellent. We loved it.Its very simple to do. Try this and let me know ladies !!

AVAL KESARI 1


INGREDIENTS
  • POHA / THICK AVAL - 1/2 cup
  • Sugar - 1/2 - 3/4 cup
  • Water - 3/4 cup ( U can replace water with milk too )
  • Ghee - 2 -3 tbsp
  • Cardamom powder - 1/4 tsp
  • Cashews - A few
  • Orange-red food color / Kesari color - a pinch
METHOD
  • Heat a kadai with a tbsp of ghee and fry the cashews. Remove and set aside.
  • Now add the aval/poha in the same kadai and fry till it gets roasted with a nice aroma.U can add another tbsp of ghee while roasting.
  • Now grind the roasted poha to a coarse powder.This enhances quick cooking.
  • Take the measured water in a bowl by adding food color.Allow it to boil
  • Now add the ground poha and Cover cook for 10 mins stirring in between.
  • Once the poha gets cooked, add sugar and mix well.
  • Add a tbsp of ghee at this stage. Mix well.
  • Stir constantly for few minutes ( may be 10 - 12 mins).At one stage the kesari becomes non sticky and leaves the sides of the pan.
  • Add the roasted cashews and cardamom powder . Mix well and transfer to a bowl .
Serve hot !!
aval kesari

TIPS :
  • Here I've mentioned the actual ratio given by my friend.So adjust the sugar & water ratio accordingly .Add more ghee while u make for ur guests ;)
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August 1, 2011

UPMA URUNDAI RECIPE

Last weekend i was breaking my head thinking about wat to prepare for dinner.Finally i asked my hubby what he wanted to have. He told me to prepare upma urundai and also he said its been a very long time we prepared this.Yes , I agreed i totally forgot about this dish.Immediately i gave a call to my MIL for the recipe and made it. It was tasting soft  and excellent. Thanks to my hubby for reminding this yummy tiffin.Also i've got a different recipe to share with u all  :)
upma urundai1

INGREDIENTS :
1 cup - 200ml
  • Raw rice - 1 cup
  • Toor dal - 1/4 cup
  • Water - 2 cups
To temper :
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Asafetida /Hing - 1/4 tsp
  • Green chilly - 1 no ( cut into two)
  • Ginger - 1 inch piece ( cut into small pieces)
  • Curry leaves - A few
Salt & water - as needed.
METHOD:
  • Soak the rice and toor dal together for two hours.
  • Coarse grind the rice & dal mixture in a mixie. Run the mixie only once.(Please do not grind for more time) The rice & dal should be just broken.
  • Now in a broad kadai , temper all the items given above in the same order.
  • Add 2 cups of water and the required salt.Allow it to boil.Now add the ground rice mixture.Mix well for sometime without forming lumps.Let it thicken.
  • The rice absorbs all the water and becomes a non sticky dough.
  • Let it cool down. Now grease the idly plate with little oil. Make balls out of the dough and arrange it in the greased idly plate.Steam the balls for 10-15 mins.
Soft , hot upma urundai is ready to serve. We enjoyed with the sambhar i made for lunch. U can have it with any chutney. Sometimes this can be made as a evening snack without any accompaniment.
upma urundai
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