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Showing posts with label KUZHAMBU VARIETIES. Show all posts
Showing posts with label KUZHAMBU VARIETIES. Show all posts

June 24, 2022

Murungakkai Kuzhambu – Drumstick Masala Kulambu For Rice

Murungakkai kuzhambu

My parents were with me in Bangalore for the past one month. My father like kurma based kuzhambu varieties for rice. So I tried this Murungakkai masala kuzhambu for our lunch. We all loved it. Its a very simple recipe with tomato base.  I made it directly in a pressure cooker. So it took less time to prepare.

Friends, if you are looking for some easy Drumstick kuzhambu recipe with mild masala flavor, this is for you. Do try it and share your feedback with me.

Murungakkai kuzhambu recipe

 

Murungakkai kuzhambu recipe / Drumstick kulambu


Murungakkai kuzhambu recipe / Drumstick kulambu

Murungakkai kuzhambu recipe / Drumstick kulambu for rice


 
Cuisine: South Indian
Category: side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Drumstick - 2
  • Ripe Tomato - 2
  • Small onion - 15 OR big onion - 2 (finely chopped)
  • Garlic - 10 cloves
  • Curry leaves - few
  • Turmeric powder - 1/4 tsp
  • Sambar powder - 1/2 to 1 tsp
  • Salt - as needed

To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Cinnamon – 1 inch piece
  • Cloves - 2

To grind
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1/2 tsp
HOW TO MAKE MURUNGAKKAI KUZHAMBU
  1. Wash and chop drumstick, onion, tomato, garlic.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, Cinnamon and cloves.
  3. Saute onion, garlic, curry leaves till transparent. Add tomato and saute till mushy.
  4. Add turmeric powder, sambar powder and salt. Saute for a minute.
  5. Grind coconut and fennel seeds to a smooth paste. Add to the cooker.
  6. Add required water and mix well. Keep the chopped drumstick in a box and place it inside the cooker without adding water.
  7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
  8. Take the drumstick bowl and add to the kuzhambu. Mix well and serve with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and chop Drumstick into finger size pieces. Chop onion, tomato and garlic finely. Keep the chopped drumtsick in  a bowl. 
  • Murungakkai kuzhambu
  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, Cinnamon and cloves. Saute onion, garlic and curry leaves till transparent. 
  • Murungakkai kuzhambu
  • Add tomato and saute till mushy. Add turmeric powder, salt, sambar powder and mix well.

  • Grind coconut and fennel seeds to a smooth paste. Add to tomato mixture. Mix well. Add required water. Take chopped drumstick pieces in a bowl and keep it inside the cooker. No need to add water to drumstick pieces.
  • Murungakkai kuzhambuMurungakkai kuzhambu
  • Close the pressure cooker and cook in low flame for one whistle. Switch off the flame and open the cooker after the steam is released. Remove the drumstick bowl and add to the cooker. Mix well and check for consistency. Boil for few minutes if its watery OR add little water if its too thick. Garnish with coriander leaves and serve hot with rice.Murungakkai kuzhambuMurungakkai kuzhambu

Note

  • Adjust the quantity of spice powders as per your taste.
  • For variations, you can grind cinnamon and cloves along with coconut instead of sauting in oil.


Try this easy and tasty Murungakkai kuzhambu for rice and enjoy !

Murungakkai kuzhambu

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April 8, 2022

Mangalore Padengi Batata Gassi Recipe–Sprouted Green Gram Curry

Padengi batata ghassi

Here is a yummy, tasty Mangalorean style sprouted Green gram curry known as Padengi Batata Ghassi i.e Green gram potato gravy for rice, roti and dosa. I was looking for some interesting gravy with sprouted green gram and I came across this recipe in YouTube. Basically we love Karnataka style gojju and this is one such gravy. Looks and tastes similar to gojju but this is a Mangalorean version which is popularly called as Ghassi.

I read that Mangaloreans make this gravy for festivals like Ganesh chaturthi, Dussehra and Gokulashtami along with other dishes. It tastes so good and its super healthy too. I referred many recipes and came up with this version. We all loved it very much. I am sure, I will make it more often in my kitchen.

Friends, do try this easy and yummy Mangalore special Padengi batata ghassi recipe and enjoy with rice, roti and dosa.

Mangalore padengi batata gassi

Mangalorean Padengi Batata Ghassi Recipe


Mangalorean Padengi Batata Ghassi Recipe

Mangalorean Padengi Batata Ghassi Recipe for rice, roti and dosa


 
Cuisine: Mangalore
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Green gram sprouts / Moong sprouts - 1 cup
  • Potato - 1 (cubed)
  • Coconut oil - 1 tbsp
  • Big onion -1
  • Tomato - 1
  • Tamarind - Small gooseberry size
  • Salt and water - as needed
To roast and grind
  • Cooking oil - 1 tbsp
  • Big Onion – 1/2
  • Coriander seeds - 1 tbsp
  • Byadgi Red chilli - 3 to 4
  • Cumin seeds - 1 tsp
  • Methi seeds – 1/4 tsp
  • Garlic cloves - 2
  • Curry leaves - 10
  • Grate coconut - 1/2 cup
  • Cinnamon - 1 inch (optional, I used it)
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Crushed Garlic cloves with skin - 3
  • Dry red chilli - 1
  • Asafoetida / Hing - 1/2 tsp
  • Curry leaves - few
METHOD
  1. Heat oil in a kadai. Saute cinnamon(optional) , coriander seeds, methi, cumin seeds, red chilli.
  2. Add onion, garlic and saute well. Lastly switch off the flame and add grated coconut. Mix well and cool down.
  3. Grind to a smooth paste adding water. Set aside.
  4. In a pressure cooker base, add the moong sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Mix well and pressure cook in low flame for one whistle.
  5. Open the cooker and add the coconut paste. Mix well and roll boil till thick and flavourful.
  6. Lastly, heat oil and temper mustard seeds, crushed garlic cloves, red chilli, curry leaves and hing. Add to the cooker and garnish with coriander leaves.
  7. Serve hot with plain rice, roti and dosa. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Heat oil in a kadai. Add cinnamon (optional), coriander seeds, methi seeds, cumin seeds and red chilli. Saute for a minute. Add onion and garlic cloves. Saute well. Switch off the flame and add the grated coconut at the end. Mix well and let the mixture cool down.

  • Grind to a smooth paste adding required water. Set aside.

  • In a pressure cooker, take the green gram sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Add required water and pressure cook in low flame for one whistle. Open the cooker lid after the steam is released naturally.
  • Sprouted green gram currySprouted green gram curry
  • Add the ground coconut paste. Mix well and check for taste. Add salt and chilli powder if needed. Let the gravy roll boil till it reaches desired consistency. Temper the ingredients given under "to temper" and add to the gravy. Mix well and boil for few seconds till gravy reaches desired consistency. I made it semi thick to suit rice, roti and dosa. Enjoy !

Note

                
  • Adjust the quantity of red chillies as per your taste.
  • Use Byadagi red chilli for bright color gravy.
  • Cinnamon is completely optional to grind. I used it after seeing few Ghassi recipes with Cinnamon.
  • You can skip potato if you don’t like it.
  • Traditionally Hog plum is also cooked along with sprouts. But I din’t use it.


Try this Mangalore special Sprouted green gram curry and Enjoy !

Sprouted green gram curry

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January 11, 2022

Hagalakayi Gojju – Karnataka Bitter gourd curry recipe

Hagalakayi gojju recipe
Karnataka brahmin style bitter gourd curry / Hagalakayi gojju is an yummy gravy for rice. This is the first time I am trying this recipe. It came out so well and yummy. There are many versions for this recipe. But this is a no onion, no garlic Udupi Brahmin style Hagalakayi gojju. I followed this recipe from a YouTube channel.

I am happy to include this recipe in my bitter gourd recipes list. I am sure I will make it often. Even Raksha had this gojju without any complaints as it has a mild sweet taste. Friends, if you are a bitter gourd lover, you must try this recipe for sure. Ok, lets see how to make Karnataka Brahmin style Hagalakayi gojju /Bitter gourd curry recipe with step by step pictures.

 Hagalakayi gojju recipe

Bitter gourd curry - Hagalakayi gojju recipe


Bitter gourd curry - Hagalakayi gojju recipe

Bitter gourd curry - Hagalakayi gojju recipe


 
Cuisine: Indian
Category: side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
Ingredients for dry roasting and grinding
  • Urad Dal - 1/2 tbsp
  • Sesame seeds - 1 tbsp
  • Cumin seeds - 1/2 tbsp
  • Fenugreek seeds - 1/4 tsp
  • Grated coconut - 3/4 cup ( I used fresh)
  • Red chilli - 8 (Byadgi chilli)

  • Bitter gourd - 1 (Finely chopped)
  • Tamarind - Small lemon size
  • Jaggery - 1 tbsp
  • Salt & water - as needed
For Tadka:
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Red chilli - 1
  • Hing (asafetida) - 1/4 tsp
  • Curry leaves - few

  • Coriander leaves - to garnish
BITTER GOURD CURRY / HAGALAKAYI GOJJU
  1. Wash and chop bitter gourd finely.
  2. Heat a kadai and dry roast all the ingredients giver under “ roast and grind”.
  3. Cool down and grind to a smooth paste. Set aside.
  4. Heat oil in a cooker. Splutter mustard seeds, red chilli, hing and curry leaves.
  5. Add finely chopped bitter gourd and saute for few minutes.
  6. Add the ground masala, tamarind extract, jaggery, salt and water. Pressure cook in low flame for 2 whistles.
  7. Open the cooker and check the consistency. Boil till it becomes thick but pourable.
  8. Serve with plain rice adding ghee and enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop bitter gourd finely. Heat a kadai and dry roast all the ingredients given under “roast and grind”. Lastly add coconut, roast for few minutes and switch off the flame.
  • Hagalakayi gojju recipe
  • Cool down and grind to a smooth paste. Set aside.
  • Heat oil in a pressure cooker base. Splutter mustard seeds, red chilli, curry leaves, hing and asafetida.
  • Hagalakayi gojju recipe
  • Add finely chopped bitter gourd and saute for few minutes till bitter gourd shrinks in quantity. Now add tamarind extract, jaggery, salt and ground masala paste. Add required water and mix well.
  • Hagalakayi gojju
  • Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released naturally. You can see a layer of oil floating in top. Check the consistency. If its watery or thin, boil for few minutes to become thick but pourable.
  • Hagalakayi gojju
  • Serve with plain rice adding few drops of ghee. Enjoy !

Note

  • Adjust the quantity of tamarind and jaggery as per the bitterness of bitter gourd.
  • Consistency of this gojju should be thick.You can adjust it as per your preference.


Try this Karnataka, Brahmin style Hagalakayi / Bitter gourd gojju.

Hagalakayi gojju recipe

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March 24, 2021

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe

Peerkangai paal kulambu

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe is an easy and interesting kuzhambu recipe I came across recently in a Youtube channel. Its a Tamil nadu village style peerkangai kadayal recipe adding milk. Its a very simple and easy recipe. This recipe is without coconut and no grinding job too. 

Usually I make my MIL’s peerkangai chutney and peekangai thol thogayal at home. I have also shared a North Indian style Turai ki sabji. I am happy that I tried this simple peerkangai paal kulambu. Everyone loved it. So I can make it often in my kitchen. For variations, you can make it thick and serve as peerkangai paal kootu.

Friends, do try this easy ridge gourd milk curry / Peerkangai paal kuzhambu recipe and enjoy with plain rice adding ghee.

Check out my other ridge gourd recipes

Peerkangai paal kuzhambu

Ridge gourd milk gravy / Peerkangai paal kulambu recipe


Ridge gourd milk gravy  / Peerkangai paal kulambu recipe

Ridge gourd milk gravy / Peerkangai paal kulambu recipe - A simple side dish for rice.


 
Cuisine: South Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Ridge gourd - 1
  • Big onion - 1
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Rice flour - 1/2 tsp
  • Salt and water - as needed
  • Boiled and cooled milk - 1/2 cup
  • Cooking oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Curry leaves - Few
  • Hing / Asafetida – 1/4 tsp
HOW TO MAKE PEERKANGAI PAAL KULAMBU
  1. Wash and peel the skin of ridge gourd. Chop finely.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.
  3. Saute onion till transparent. Add chopped ridge gourd pieces. Saute till it shrinks and becomes soft. Add little water, cover cook for few minutes.
  4. Now add turmeric powder, sambar powder and salt.
  5. Mix well and boil for a minute. Lastly add milk, rice flour paste diluted in little water.
  6. Mix well and boil till gravy reaches desired consistency. Remove and serve with plain rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of ridge gourd. Chop finely. Chop onions finely.
  • Peerkangai paal kuzhambu
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.

  • Add onion and saute till transparent. Add chopped ridge gourd pieces and saute till it becomes soft. Add little water, cover cook for sometime.
  • Peerkangai paal kuzhambu
  • Now add sambar powder, turmeric powder and salt. Mix well and boil till its raw smell goes off.

  • Lastly add boiled and cooled milk. Simmer the flame. Mix rice flour in 1/4 cup of water and add to the gravy.
  • Peerkangai paal kuzhambu
  • Mix well and boil till the gravy reaches desired consistency. Switch off the flame and garnish with coriander leaves. Serve with plain rice and enjoy!
  • Peerkangai paal kulambu

Note

  • For variations, you can add one finely chopped tomato and saute with onion.
  • You can use green chilli instead of sambar powder.
  • Original recipes dint call for rice flour. But I used it to give some thickness to the kulambu.
  • For variations, you can make it thick and serve as peerkangai paal kootu.

Try this simple ridge gourd gravy for rice and enjoy !

Ridge gourd kuzhambu

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January 18, 2021

Pachai Sundakkai Puli Kuzhambu–Pachai Sundakkai Kara Kuzhambu

Pachai sundakkai kuzhambu

Last week I went to Salem after 10 months. Had a good time with my in-laws and parents. While coming back to Bangalore, my MIL gave me some vegetables that were grown in our house backyard. She gave me some pachai sundakkai / raw Turkey berry too.

After a long time, I am so happy to cook an interesting recipe with pachai sundakkai. Usually I make pacha sundakkai poricha kuzhambu learning from my MIL. But this time, I tried pachai sundakkai puli kuzhambu referring some YouTube channels. It came out so well in the first attempt itself as its more like our arachuvitta vatha kuzhambu.

If you don’t have fresh sundakkai in hand, you can use dried turkey berry/ sundakkai vathal too. It tastes and smells so good. You can make and store this pacha sundakkai kuzhambu in refrigerator and use it for 2 to 3 days. Its taste and flavor improves say by day. 

Friends, do check out this easy and yummy pachai sundakkai puli kuzhambu with step by step pictures. Enjoy mixing with plain rice and serve it with some papad and kootu / poriyal as side dish. You will love it !

Other common names for turkey berry include:

  • prickly nightshade
  • devil’s fig
  • shoo shoo bush
  • wild eggplant
  • pea eggplant
  • susumber

Pachai sundakkai kuzhambu

Pachai sundakkai kuzhambu recipe


Pachai sundakkai kuzhambu recipe

Pachai sundakkai kuzhambu / Fresh turkey berry gravy for rice.


 
Cuisine: Indian
Category: Kuzhambu recipes
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Gingely oil - 4 tbsp
  • Mustard seeds - 1 tsp
  • Methi seeds / fenugreek seeds - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Toor dal - 1 tsp
  • Small onion - 10 OR big onion - 1 (cubed)
  • Garlic cloves - 15
  • Curry leaves - few
  • Pachai sundakkai / Fresh, raw turkey berry - 1 cup
  • Tamarind - Small lemon size
  • Tomato - 1 (finely chopped)
  • Turmeric powder - 1/2 tsp
  • Sambar powder - 1 tsp
  • Jaggery - 1 tsp
  • Salt & water - as needed
To dry roast and grind
  • Coriander seeds / Dhania - 1 tbsp / 3 tsp
  • Grated coconut - 2 tbsp
  • Red chilli - 5 to 7
HOW TO MAKE PACHAI SUNDAKKAI KUZHAMBU
  1. Wash and chop pachai sundakkai into two or crush with mortar and pestle slightly. Set aside in water till use.
  2. Wash and peel onion, garlic cloves. Chop tomato.
  3. Heat a kadai. Dry roast dhania seeds, red chilli and coconut till nice aroma emits. Cool and grind to a smooth paste adding water.
  4. Heat the kadai adding oil. Splutter mustard seeds, methi seeds, cumin seeds and toor dal.
  5. Saute onion, garlic cloves and curry leaves. Add pacha sundakkai and saute for 5 minutes.
  6. Now add tomato and saute till mushy. Add 1 cup of water and cover cook sundakkai for few minutes.
  7. Add ground masala paste and 1 cup of tamarind extract. Add sambar powder, salt, turmeric powder and jaggery.
  8. Let the kuzhambu boils till oil floats on top. Switch off the flame and transfer to a vessel.
  9. Serve with plain rice along with kootu and appalam/ papad.
METHOD - STEP BY STEP PICTURES
  • Wash and crush the sundakkai lightly or chop into two halves. Keep them in water till use. Wash and chop onion, tomato and garlic cloves. Set aside.
  • Pachai sundakkai kuzhambu
  • Heat a kadai and dry roast coriander seeds, red chilli and grated coconut till nice aroma arises. Let it cool and grind to a smooth paste adding required water.
  • Pachai sundakkai kuzhambu
  • Heat oil in the kadai. Splutter mustard seeds, methi seeds, toor dal or chana dal and cumin seeds. Saute for a minute without burning them.
  • Pachai sundakkai kuzhambu
  • Add onion, garlic and chopped sundakkai. Saute till onion becomes transparent. Sundakkai shrinks and becomes dark green in color. Add tomato and saute till mushy.
  • Pachai sundakkai kuzhambu
  • Add 1 cup of water and cover the kadai. Boil and cook sundakkai is soft and well cooked. After sundakkai is cooked, add 1 cup of tamarind extract, ground masala paste, required salt, turmeric powder and sambar powder. Mix well.
  • Pachai sundakkai kuzhambu
  • Add jaggery. Mix well and check for taste. Boil till oil floats on the top. Kuzhambu will become thick by this time. Check for taste and thickness, add little water if required. Switch off the flame. Transfer the kuzhambu to a vessel and cover it. Serve after 30 minutes to one hour to enjoy its best flavor and taste. Enjoy !Pachai sundakkai kuzhambu

Note

  • You can add more red chillies and skip sambar powder.
  • Do not burn any spices while roasting. So roast in medium flame patiently.
  • You can skip tomato and add more tamarind if you like.


Do try this yummy and healthy pachai sundakkai kuzhambu. You will love it !

 Pachai sundakkai kara kuzhambu


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December 3, 2020

Snake Gourd Dal Recipe – Pudalangai Paruppu Kulambu

Snake gourd dal recipe

Recent days I have been trying varieties of dal recipes for lunch. Snake gourd dal / Pudalangai paruppu kulambu is a simple and easy dal recipe for rice and roti. When I was looking for easy Snake gourd recipes, I came across this snake gourd moong dal recipe in this blog. I loved the simplicity and ease of the recipe and tried it immediately.

Its a quick one pot recipe that can be prepared easily in a pressure cooker. I used both moong dal and toor dal in this recipe. Just add chopped Snake gourd, onion, tomato , ginger, garlic and green chilli to the dals. Pressure cook and mash it. Temper mustard seeds and red chilli in ghee and add to dal. Voila, dish is ready in few minutes !

You can mix this Snake gourd dal in plain rice drizzled with few drops of ghee and have it with any spicy curry as side dish. I prepared Brinjal podi curry and vatha kuzhambu along with it and served with some karasev prepared for Diwali. We had a soul satisfying lunch.

Lets see how to make this simple and quick, one pot Snake gourd dal recipe with step by step pictures.

Snake gourd moong dal

Snake Gourd Dal Recipe - Pudalangai Paruppu Kuzhambu


Snake Gourd Dal Recipe - Pudalangai Paruppu Kuzhambu

Snake Gourd Dal Recipe - Pudalangai Paruppu Kuzhambu for rice


 
Cuisine: Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Toor dal - 1/4 cup
  • Moong dal - 1/4 cup
  • Snake gourd - 1 (chop into small slices)
  • Green chilli - 1 or 2 (Use 1 for less spice)
  • Big onion - 1 (roughly chopped)
  • Ginger - 1 inch piece (finely chopped)
  • Garlic cloves - 5
  • Tomato - 1 (finely chopped)
  • Turmeric powder - 1/4 tsp
  • Hing / Asafetida - 1/4 tsp
  • Salt & water - as needed
  • Cooking oil – few drops
To Temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Red chilli - 1
To Garnish
  • Coriander leaves - 2 tbsp (finely chopped)
HOW TO MAKE SNAKE GOURD DAL
  1. Wash the dal and soak in water for 15 minutes.
  2. Wash and chop onion, tomato, ginger finely and Snake gourd into small slices. Set aside.
  3. In a pressure cooker base, take the soaked toor dal, moong dal, chopped snake gourd, onion, slit green chilli, tomato, ginger, garlic cloves, turmeric powder, hing, required salt, few drops of cooking oil and water.
  4. Mix well and pressure cook in very low flame for two whistles.
  5. Open the cooker after the steam is released. Mash it well. 
  6. Temper mustard seeds, curry leaves and red chilli in ghee and add to dal.
  7. Mix well and boil for few minutes till thick. Garnish with coriander leaves.
  8. Serve with plain rice along with a curry / poriyal !
METHOD - STEP BY STEP PICTURES
  • Wash the moong dal and toor dal. Soak in enough water for 15 minutes. In the mean time, wash and chop onion, tomato, ginger finely. Wash and chop Snake gourd into small slices or cubes as you like.

  • In a pressure cooker base, take the soaked toor dal, moong dal, chopped snake gourd, chopped onion, tomato, garlic, ginger, turmeric powder, hing, salt, a drop of oil and drinking water.
  • Snake gourd dal recipe
  • Mix well and pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash it well. 
  • If the dal is too thick, add little water and mix well.

  • Heat ghee in a kadai. Splutter mustard seeds, curry leaves, cumin seeds, red chilli and switch off the flame. Add this to the mashed dal.
  • Snake gourd dal recipe
  • Boil the dal till it thickens slightly. Garnish with coriander leaves and switch off the flame.
  • Snake gourd dal recipe
  • Serve hot with plain rice adding few drops of ghee.

  • Enjoy !





Note

  • Soaking the dal helps to cook it mushy.
  • Use drinking water to cook the dal.
  • Adjust the quantity of green chilli based on your taste.
  • You can use moong dal or toor dal alone in this recipe.
  • If you want to make it for chapathi / roti, make the dal thicker and add a tsp of garam masala powder while the dal boils.


Try this easy, Snake gourd dal recipe and enjoy with plain rice!

Snake gourd dal


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October 18, 2020

Pirandai Kuzhambu Recipe–Adamant Creeper Gravy– Pirandai Recipes

Pirandai kuzhambu

After making Pirandai dosai successfully, I tried this yummy and interesting Tamil nadu style pirandai kuzhambu recipe. Generally Pirandai puli kulambu is prepared by cooking tender adamant creeper stems in tangy tamarind sauce but I prepared it like arachuvitta vatha kuzhambu by freshly roasting and grinding spices along with pirandai as the stems are bit old and dried. Soon I will try to make that version with tender pirandai stems and share it. This version of adamant creeper gravy came out so well. I stored in refrigerator for 3 days and consumed it. Day by day its taste and flavor improved a lot. We all loved it.

As we are grinding Pirandai in this recipe, you cannot find any difference in taste or flavor. It would be more like arachuvitta vathal kulambu. One thing, we should remember is that, for any instant pirandai recipes, it should be sauteed well in oil till its turns pale white in color else you will get itching in the tongue and throat after eating this kuzhambu. Also while cleaning Pirandai, you should apply Sesame oil / Gingely oil all over the hands to avoid itching.

Ok friends, lets see how to make this easy, yummy Pirandai kuzhambu recipe with step by step pictures and video.



Pirandai kuzhambu recipe

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice


Pirandai Kuzhambu / Adamant Creeper Gravy For Rice

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice



Cuisine: South Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

  • Cooking oil or Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Methi seeds - 1/4 tsp
  • Curry leaves - Few
  • Big onion - 1 OR small onion - 15
  • Garlic cloves - 20
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Jaggery - 1 to 2 tsp
  • Salt & water - as needed
To roast and grind
  • Sesame oil / Gingely oil - 2 tbsp
  • Pirandai / Adamant Creeper - 1/2 cup (chopped)
  • Methi seeds - 1/4 tsp
  • Chana dal - 1 tsp
  • Urad dal - 1/2 tsp
  • Dhania / coriander seeds - 1 tsp
  • Curry leaves - Few
  • Grated coconut - 2 tbsp
  • Red chilli - 3
  • Tamarind - big gooseberry size
HOW TO MAKE PIRANDAI KUZHAMBU
  1. To clean and chop pirandai, apply sesame oil generously. Peel the ridges of pirandai, chop the edges. Wash it well and chop into small pieces. Set aside.
  2. Heat oil in a kadai and saute the pirandai pieces till it turns pale white.
  3. Add the other ingredients mentioned under “To roast and grind” and saute well.
  4. Grind everything to a smooth paste adding tamarind. Set aside.
  5. Heat oil in a kadai. Temper mustard, methi seeds, urad dal and curry leaves.
  6. Saute onion and garlic till golden. Add the ground pirandai paste, turmeric, sambar powder,salt and mix well till thick.
  7. Add water and make it thin. Mix well. Add jaggery.
  8. Boil till oil floats on top and switch off the flame once thick.
METHOD - STEP BY STEP PICTURES
  • How to clean pirandai :  Apply sesame oil all over the hands. Take the pirandai stem and chop both the ends. Peel the ridges of pirandai and wash well. Chop into 1 inch length pieces. Measure 1/2 cup and set aside.

  • Heat sesame oil in a kadai. Add pirandai pieces and saute till it turns pale white. It takes time to turn color. So saute it patiently. If you don’t saute well, you will get tongue and throat itchy taste in the kuzhambu.

  • After sauting the pirandai, add the other ingredients given under “to roast and grind” and roast them till golden in color. Switch off the flame and grind everything to a smooth paste adding tamarind. Set aside.
  • Pirandai kuzhambu
  • Heat oil in a kadai and when it gets heated, splutter mustard seeds, methi seeds, urad dal and curry leaves. Add onion, garlic and saute till onion turns transparent. Now add the ground pirandai paste. Add turmeric powder, sambar powder and salt. Saute till it turns thick.
    Pirandai kuzhambu
  • Add 1 cup of water and dilute it. Mix well and add jaggery. Let the kuzhambu roll boil till oil floats on top. It becomes thick too. Switch off the flame as soon as it reaches your desired consistency. Transfer the kuzhambu to a bowl and close it with a lid.
  • Pirandai kuzhambu
  • Enjoy with plain rice drizzling few drops of sesame oil. Store in refrigerator for 2 to 3 days, reheat and serve. Its taste improves day by day.
    Pirandai kuzhambu

Note

  • Adjust the quantity of red chilli and sambar powder as per the taste and tamarind you use.
  • Do not forget to saute the pirandai till it turns white in color else you will get itching in your tongue and throat.

Try this yummy Pirandai kuzhambu and enjoy with plain rice and any kootu or poriyal as side dish. 
Pirandai kuzhambu

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