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April 17, 2009

Tirunelveli Kathirikai Kichadi | Brinjal Sambar Recipe For Idli

Kathirikai kichadi recipe
I learnt this brinjal sambar recipe for idli, dosa from my Amma. It is a Tirunelveli(Tamil nadu) style Kathirikai sambar made as a side dish for Idli. My mom calls this as Kathirikai kichadi. So I've mentioned the same as title. You can call this Kathirikai gosthu, kochu etc. 

This is my most favorite sambar with brinjal. My mom makes this gravy especially for me whenever I visit her place. I am a great fan of brinjal recipes whereas Sendhil is just the opposite to me. Last week I got some fresh brinjals from my uncle’s garden. So I got tempted to make this kichadi for me and I prepared tomato sambar for my husband. It came out exactly like my mom’s preparation. I felt like eating from my mom’s hand. So I am sharing my mom’s recipe with you all.

Try this recipe only if you are an ardent brinjal fan like me. In this sambar, you can enjoy the original flavor of brinjal. Asafetida, coriander leaves and small onions used in it helps to enhance the taste and flavor. Do try this sambar and enjoy with hot idli. Don’t forget to add gingely oil while serving. Lets see how to make this Tirunelveli style Kathirikai Kichadi with new updated pictures.


Tirunelveli kathirikai kichadi


Kathirikai Kichadi Recipe


Kathirikai Kichadi Recipe Kathirikai Kichadi Recipe / Brinjal sambar - Side dish for Idli
Cuisine: Indian
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Brinjal - 4 nos ( medium size) (Finely chopped )
  • Green chilli –  3 to 4 nos ( slit cut )
  • Tamarind – Small gooseberry size ( soak in water )
  • Small onions – 15 nos ( finely chopped )
  • Hing / Asafetida – 2 pinches
  • Salt & water - as needed
To season
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/4 tsp
  • Hing – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Chana dal – 1 tsp
  • Coriander leaves – a fistful ( must add  to garnish )
HOW TO MAKE KATHRIKAI KICHADI - METHOD
  • Wash and chop the brinjals into small pieces. Keep them immersed in water to prevent discoloration of brinjals. Slit the green chillies and set aside.chop the small onions roughly. Soak tamarind in little water and take the extract. Keep aside.
Kathirikai kichadi
  • Heat a pressure cooker base adding oil and saute the slitted green chillies. Add brinjals to it and mix well. Add little water,salt and pressure cook the brinjals in high flame for 2-3whistles.
Kathirikai kichadi
  • Open the cooker, drain the excess water in a bowl and mash the brinjals well with a whisk or a back of ladle. You can also grind the cooked brinjals to a paste if you like smooth paste like sambar.
Kathirikai kichadi

  • Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, half of the hing and curry leaves. Saute the small onions. Add the tamarind extract and the drained water from brinjals. Allow the onions to cook well. Add  the remaining Asafetida, salt when the water boils.
Kathirikai kichadi 

  • After the onions are cooked,add the mashed brinjal with some water to adjust the consistency. Let the gravy boil well. Lastly garnish with coriander leaves and switch off the flame.
Kathirikai kichadi

Enjoy with hot idli adding a tsp of gingely oil/Sesame oil ! Don’t forget sesame oil adds a great taste to this kichadi.
Note
  • Please don’t forget to add asafetida/Hing twice here. Garnishing with coriander leaves is also a must.


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April 14, 2009

RICE PAYASAM , MANGO PACHADI | TAMIL NEW YEAR RECIPES



tamil new year recipe
Wish u all a very happy and prosperous Tamil new year:).
We usually make rice payasam / Arisi payasam and Mango pachadi along with other lunch recipes like rice ,  sambar  , Poriyal  and Vada for tamil new year as offerings to god. I learnt these recipes from my MIL. Rice payasam is a very tasty , rich dessert recipe with jaggery , coconut milk and milk. Mango pachadi has all the 6 tastes ie Sweet , salt , tangy , sour , spicy and saline which denotes our life with all the stages.. Smile . Try these recipes , offer to god and have a great new year Smile ..Color of payasam and pachadi may vary based on the color of jaggery Smile ..
RICE PAYASAM / RICE KHEER
rice payasam
Ingredients
  • Raw Rice – 1/4 cup
  • Moong dal – 1.5 tbsp
  • Powdered jaggery –  3/4 cup (adjust to ur taste)
  • Thick coconut milk – 1/4 cup
  • Milk – 3/4 – 1 cup
  • Cardamom powder – 1/4 tsp or 2 cardamoms powdered.
  • Water – 3 cups (depends on the quality of rice )
  • Fried Cashew nuts – to decorate
  • Fried cloves – 2-3 nos
  • Roasted and powdered jaathikkai /Mace – a pinch
Method
  • Roast rice and moong dal separately in a kadai with little ghee till the rice puffs and dal turns light golden brown.
rice payasam tile1
  • Now transfer the roasted items into a cooker with adequate water.Pressure cook for 1- 2 whistles till it turns mushy.
rice payasam tile2
  • Once it is done , mash the rice well and add the jaggery and let it melt .Boil till the raw smell leaves and becomes frothy.Add water if necessary so that it doesn’t get burnt.Stir constantly.Boil in low flame..( Or u can make jaggery syrup and add to it)
rice payasam tile3
  • Mix well and then add the thick coconut milk,stir it well. Let it boil once and transfer it to the serving bowl.
rice payasam tile4
  • Then add the cardamom powder,fried cashews,cloves and jathikaai powder along with 1/4 cup of milk.
  • As time proceeds, this payasam may get thicker , so add milk accordingly to make it watery and check for sweetness..
Decorate it with saffron if u wish:)

MANGO PACHADI
Mango pachadi recipe

Ingredients
  • Raw mango – 1.25 cups ( 300 gms )
  • Green chilly – 1 no (Finely chopped)
  • Powdered jaggery – 1/2 cup
  • Grated coconut – 1/4 cup
  • Salt – very little
  • Water – as needed.
  • Neem flower – 1 tsp ( dry roast till nice aroma & crush it with hands)
To season
  • Oil – 1 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Red chilly – 1 no (pinched)
  • Curry leaves – a sprig
Method
  • Cut the raw mango into slices and cook with finely chopped green chilly and little salt and water. Let it cook well.
mango pachadi tile1
  • Once it starts to turn mushy , add the powdered jaggery and let it melt and boil till the raw smell leaves. Boil in low flame..Mean while grind the coconut with little water. Add the ground coconut paste to the cooked mango mixture.
mango pachadi tile2
  • Mix it well and season with mustard,urad dal , red chilly and curry leaves.
  • Add the crushed neem flower at the end. ( This step is optional, we add for this occasion only) . mix well and serve..
mango pachadi tile3
Pachadi is ready !!


NOTE
  • If the mango is too sour , u may have to add more jaggery. To avoid this ,add more water to cook the mango & drain the additional water while boiling. It helps to remove the sourness.
  • U can follow this recipe and make pachadi with Raw banana stem (Vazhaithandu ) and yellow pumpkin..
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April 12, 2009

Vendhaya Dosai / Fenugreek Seeds Dosa / Methi Dosa Recipe With Garlic Chutney

VENDHAYA DOSAI RECIPE

We make this vendhaya dosai / fenugreek seeds dosa / methi dosa at least once in a month. This is very good for health. It reduces the body heat and good for stomach ulcer & diabetes. I learnt this recipe from my MIL and I made it yesterday. It was crispy, spongy and tasted great.

This fenugreek seeds dosa batter can be stored for few days in refrigerator. Poondu molaapdi/ raw garlic dry chutney is the best combination for this dosa. I have tasted this dosa with sambar, chutney, kurma etc. But nothing can beat this poondu molaapdi. U can have this dosa with coconut milk or milk mixed with jaggery syrup.
METHI DOSA
 
I used to have 2 dosas with milk and 2 dosas with molaapdi :) It may resemble like aapam, but it tastes different. Usually it is made thick like uttapam but my husband likes it crispy. So I make thick ones for me & crispy ones for him. It tastes & comes out great in either ways! Do try this vendhaya dosai with garlic chutney. It doesn't taste bitter at all if the batter is fermented well. Check out the video below for better understanding.

Methi seeds dosa

Vendhaya dosai / Methi dosa / Fenugreek seeds dosa with Garlic chutney


Vendhaya dosai / Methi dosa / Fenugreek seeds dosa with Garlic chutney

Vendhaya dosai / Methi dosa / Fenugreek seeds dosa with Garlic chutney. We call it as vendhaya dosai and poondu molaapdi in Tamil.


 
Cuisine: Tamil nadu
Category: Main course
Serves: 15
Prep time: 15 Minutes
Cook time: 5 Minutes
Total time: 20 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Idli rice/ Salem rice / Parboiled rice – 2 cups
  • • Fenugreek seeds / Methi seeds – 1.5 tbsp
  • • Urad dal – 1 tbsp
  • • Toor dal – 1/2 tbsp
  • • Salt & water – as needed
HOW TO MAKE VENDHAYA DOSAI
  1. Wash and soak idli rice for 4 hours.
  2. Wash and soak methi seeds, urad dal and toor dal together for 4 hours.
  3. Grind methi seeds and dal to a thick, smooth paste. Add soaked rice.
  4. Grind to a smooth paste adding required water. Cover and ferment the batter in a vessel for 15 hours.
  5. The next day, add salt. Mix well and adjust batter consistency adding little water.
  6. Make crispy or thick dosa as you like. Cover and cook it drizzling oil.
  7. Remove and serve with garlic chutney / Poondu molaapdi and sweetened coconut milk.




HOW TO MAKE VENDHAYA DOSAI - METHOD
  • Wash and soak the idli rice for 4 hours. Similarly wash and soak urad dal, toor dal and methi seeds for 4 hours. You can also soak everything together and grind in mixie too.
  • Now grind the methi seeds along with dals with water to a thick paste. Batter will be fluffy becomes smooth. Then add the rice with required water to it, grind to make a smooth batter.
vendhaya dosai tile1
  • Remove and transfer it to a bowl. Check for salt. Let it ferment for 10 to 15 hours or over night.
vendhaya dosa tile2
  • The next day, add salt and mix the batter well with the ladle. Add little water if batter is too thick. Pour it on the hot dosa tawa. Spread it thin or thick, drizzle sesame oil around it once the dosa is 50% cooked. 
  • Cover cook for 1- 2 mins in medium flame till bubbles appear and dosa cooks well. More bubbles will appear if the batter is properly fermented else dosa will smell raw and taste bitter. So make sure you ferment the batter well depending on the weather in your place.  No need to flip over. 
  • Remove and serve hot with poondu molaapdi and sweetned coconut milk. You can make both crispy and thick dosa as you like.
vendhaya dosa tile3


POONDU MOLAPDI / GARLIC CHUTNEY
POONDU MOLAAPDI
INGREDIENTS
  • Garlic – 1 bulb or 15 flakes.
  • Red chilli – 5 -7 nos
  • Grated Coconut – 1 tbsp
  • Salt – as needed.
  • Oil – 1 tbsp
HOW TO MAKE POONDU MOLAAPDI - METHOD
How to grind:
  • Peel the garlic and keep it aside.
  • Heat a kadai with oil and roast the red chillies till it turns dark brown.
  • Now grind the garlic flakes, roasted red chillies, grated coconut with the required salt. Please don’t add water. This chutney should be coarse.
  • Remove and Keep it in the serving bowl.

Serve with this dosa by adding sesame oil. This molapdi stays good even for 10 days when refrigerated and it tastes good with dosa & idli too.

vendhaya dosai

 
 
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April 9, 2009

SUNDAKKAI PORITHA KUZHAMBU / PEA AUBERGINE GRAVY

Sundakkai


It is also known as  Devil's Fig, Prickly Nightshade, Shoo-shoo Bush, Wild Eggplant, Pea Eggplant, susumba, boo, terongan, tekokak, berenjena cimarrona, berenjena de gallina, berenjena silvestre, tabacón, pendejera, tomatillo, bâtard balengène, zamorette, friega-platos, sundaikkai (Tamil: சுண்டைக்கா), makhua phuang (Thai: มะเขือพวง)
I learnt this recipe from my aunty (MIL).Most of us use sundakkai vathal in vatha kuzhambu or fry and eat as it is for curd rice.This is a different recipe with fresh sundakkai and i like this very much.U can try this , it doesn’t taste bitter:)

sundakkai poritha kuzhambu

Ingredients
1 cup - 200ml
  • Raw Sundakkai– 1 cup
  • Moong dal – 1.5 tbsp
  • Tamarind – Medium gooseberry size
  • Sambar powder – 1- 2 tsp ( u can use any sambar powder )
  • Tomato – 1 no (Chopped)
  • Turmeric powder – a pinch
  • Salt & water – as needed.
To season:
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – a sprig
  • Oil – 1 tbsp
To Grind:
  • Grated coconut – 1/4 cup
Method:
  • Wash the sundakkai and remove the stem.Cut into two halves and soak in water so that the color doesn’t change.
DSC00933 DSC00934
  • Heat a kadai with 1 tsp of oil  and saute the sundakkai till it turns light greenish white, gets shrunken & slightly reduced in quantity.
DSC00937
  • Now Pressure cook the sundakkai along with moong dal and chopped tomato .
  • Mean while soak the tamarind in water and extract the juice from it.Add the sambar powder , salt  and a pinch of turmeric powder to it.Keep aside.
  • Grind the coconut with water and make it to a paste.Set aside.
  • Once the sundakkai and dal gets cooked, add the tamarind extract mixture to it and let it boil for 5 – 7 mins.Add water if necessary.
  • Now add the coconut paste and boil for sometime till the gravy becomes thick(should not be too thick like kootu at the same time not too watery .)
  • If u feel the water is more, u can add little rice flour/corn flour( 1 tsp) to make it thick.
  • Finally, temper with all the items given under “to season”.
Healthy sundakkai poricha kuzhambu is ready to serve.
Mix with plain rice and ghee and accompany with papad /vaddam. It tastes excellent!!

Sundakkai kuzhambu with vadaam!1


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April 7, 2009

Sunda Curry - Pazhang Curry - Leftover Recipes | Leftover Curry Ideas

Leftover recipes
Pazhang curry @ Sunda Curry – This name may be new to some of you. It is nothing but a thick gravy made using leftover sambar + kootu/avial + poriyal. People in Tirunelveli knows this recipe very well.
My mom used to make this on festival days like Diwali, Pongal and on No moon day / Full Moon Days. On these days,we all prepare full meals with sambar, poriyal, kootu/avial, pachadi, vadai and Payasam.

Not only on these days, we do all these items whenever we have guest at home. Sometimes theese recipes may left over excessively. During those times, my mom do this pazhang curry on that night or the next day morning by refrigerating it. My MIL also makes it and call this as Sunda curry. It serves as an excellent accompaniment for Rice, Idli/dosa. I love this mixed curry more than sambar & kootu.

We usually have it by mixing with plain rice adding few drops of gingely oil. My aachi used to make this rice in a big plate (thaambalam) make balls and feed us with papad/ appalam as side dish. I crave for those days now. Its very easy to make & at the same time we can utilize left over recipes effectively without wasting them . Friends try this sunda curry recipe if you have left over Dal+sambar+poriyal/kootu. It tastes great !

Sunda curry recipe

Sunda curry recipe / Pazhang curry


Sunda curry recipe / Pazhang curry How to use leftover sambar,kootu,avial & poriyal
Cuisine: Indian
Category: Side dish
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
INGREDIENTS

  • Left over sambar, kootu/avial , poriyal – 2 cups
  • Sesame oil – 1 tbsp
  • Water & salt – if required. (optional)
METHOD

  • Mix the leftover sambar,kootu,poriyal and dal. Do not mix thayir pachadi. You can even add rasam but without sediments. Add clear rasam. Mix everything well and check for taste. Add salt & little water if needed.

  • Heat a tbsp of gingely oil and pour this mixture. Let it boil for few minutes till the gravy thickens slightly and becomes a semi sold mixture.You will get a nice smell all over your house. Switch off the flame and let it cool down. It will thicken once it cools down. Mix with plain rice or serve as a side dish for idli, dosa. Store in a box and refrigerate. Stays good for a week if handled with a clean spoon eveytime. If needed, you can reheat whenever you need.
    Enjoy !

Note
  • You can do the tempering before you boil the mixture. But it may not be needed as sambar, kootu & poriyal are already tempered.
  • You can also add sambar powder or red chilli powder to add more spiciness to the dish.

Enjoy this yummy sunda curry with Idli, dosa or mix with plain rice +sesame oil !!
Sunda curry


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April 1, 2009

4 Dosa Varieties with dosa batter, Dosa Upma Recipe - Indian Dosa Varieties

Dosa varieties South Indian
I love dosa a lot. I never fail to eat dosa in 101 dosa varieties stall whenever I visit Big bazaar, Banashankari. When I was young, my mom used to make different types of dosa @home during weekends using Idli, dosa batter to make us eat more. I too follow the same technique for my husband & daughter to have more dosas. 

Last week, I conducted a mini dosa mela at home:) Yes, I made 4 dosa varieties along with ghee roast dosa and dosa upma for my family. I made 2-3 dosas in each variety. I prepared Coconut dosa, Onion dosa, Mixed vegetable dosa and Andhra Erra Karam masala dosa for our breakfast. Do try these dosa varieties for your family. They would love it for sure. Lets see how to make South Indian dosa varieties using dosa batter !
Different types of dosa

Dosa Varieties


Dosa Varieties 4 types of dosa using Idli, dosa batter
Cuisine: South Indian
Category: Breakfast
Serves:
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
Coconut dosa 
  • Fresh Grated Coconut – 1/2 cup
  • Oil – to sprinkle
Onion dosa
  • Sliced onions - 2 nos
  • Cooking oil - as needed
Erra Karam Masala dosa
  • Garlic cloves - 3 nos
  • Red chilli powder – 1-2 tsp
  • Big Onion - 1 no
  • Tamarind - small piece (optional)
  • Salt & water - as needed
Mixed Vegetable Dosa
  • Finely chopped carrot - 1/2 no
  • Finely chopped capsicum - 2 tbsp
  • Finely chopped green chillies - 1 no
  • Finely chopped onion - 1 no
  • Ginger - 1/2 inch piece ( Finely chopped)
METHOD



    How to make coconut dosa 
    This dosa is purely for coconut lovers. Fresh grated coconut sprinkled over the dosa cooked adding ghee gives a nice flavor :)) Do try it for a change !
    • Heat dosa tawa by greasing with oil and pour a ladleful of batter.
    • Spread a little. Don’t make it too thin, at the same time not like utappam. Thickness should be in between.
    • Now sprinkle the grated coconut and pour little oil/ghee around the dosa and cook for a min.
    • Flip the dosa and leave till coconut turns light golden brown. This gives the nice aroma & flavor for this dosa.Yummy coconut dosa is ready to eat!! No side dish is  needed!! Coconut lovers can surely give this a try:)
    How to make onion dosa
    • Repeat the first two steps given above and spread the grated onions around with a tsp of sesame oil.
    • Cover cook for a minute and then flip the dosa.
    • Cover again and leave till onions turn golden brown. Flame should be medium.
    Serve hot with your desired chutney. We don’t need any side dish for this dosa : ))
     
    My MIL used to make this dosa in a kadai.Heat the kadai with little oil and pour half-ladle of batter. Top up with grated onions and cover the onions by pouring another half-ladle of batter. Cover cook by pricking in the center. Serve hot!! Click THIS POST for details !

    How to make Mixed Vegetable dosa
    • Heat a kadai with a tbsp of oil and add all the finely chopped veggies (chop it like how you chop for fried rice)
    • Saute the chopped onions, green chillies, ginger and then veggies. Keep aside. This step is optional. I add it raw sometimes. It tastes equally good!
    • Then heat the dosa tawa and pour the ladleful of batter.
    • Make it thick like uthappam.
    • Sprinkle the sautéed veggies and pour little oil around it.
    • Cook for a minute and flip it over.
    • Cook the other side and serve hot.

    My husband liked this dosa the most!!

    Vegetable dosa

       How to make Erra Karam Masala dosa
I took this recipe from Srivalli’s blog. It tasted excellent! We loved it very much .It was bit spicy but very tasty. Please find the recipe here. Its a very simple recipe. Just grind onion, garlic cloves adding red chilli powder, salt and little water to make a smooth paste. Make thin or thick dosa and cook both the sides adding oil, apply the paste, drizzle some more oil and remove the dosa. No need to flip and cook it. Enjoy !
Erra Karam masala dosa


Here is the Individual Pictures of each dosa variety !

COCONUT DOSA
COCONUT DOSA


ONION DOSA

ONION DOSA 

MIXED VEGETABLE DOSA


VEGETABLE DOSA


ERRA KARAM MASALA DOSA

ERRA KARAM MASALA DOSA

Last but not the least , dosa upma

DOSA UPMA

Ingredients:
  • Dosa – 2-3 nos (dosa shouldn’t be thin, should be slightly thicker)
  • Big onion – 2 nos (slice cut )
  • Red chillies – 2 nos (split into two ) or Idli powder – 1 tsp ( I used red chilli )
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – to garnish
  • Lemon juice – a few drops.
  • Oil - 1tbsp
Method:
  • Cut the dosa into small bite sized pieces. set aside.
  • Heat the kadai with oil and add mustard, urad, chana dal, red chilli and curry leaves and onion slices in the same order.
  • Fry till onion turns transparent.
  • Now add the dosa pieces and toss it well.
  • Add salt if required.
  • Sprinkle very little water and cover cook for a minute. Stir it in between.
  • Remove from the flame and garnish with coriander leaves.
  • Add 2-3 drops of lemon at the end just before serving.
Yummy dosa upma is ready. Make & give it your kids. Sure, they’ll love it:) If you want, add some boiled veggies like carrot, peas, potato etc and temper with ghee if it is for kids:)

dosa upma!!
Ok friends, I hope you enjoyed reading all dosa varieties and I am sure you will try them too. I am leaving to my native place tomorrow and will be back on Monday. See you all on Tuesday. Bye for now.

Have a great weekend ahead!! Take care:)
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