Keerai Kuzhambu / Spinach Gravy Recipe

Hope u all celebrated diwali very well I too had a nice time at my in-laws house..Coming to the dish ,
This is my mom’s signature dish.I love this kuzhambu a lot..Whenever i visit my mother’s place , she prepare this especially for me.With beetroot poriyal  and papad / Appalam , it tastes divine.

Ingredients :

• Amaranthus tricolor/ Arai keerai – 1 bunch (1 kattu)
• Toor dal – 1/4 cup
• Tamarind – Medium gooseberry size
• Hing / asafetida –  2 pinches
• Turmeric powder – a pinch
• Salt & water – As needed.

To grind:

• Coconut – 1 finger size
• Small onions – 2 nos
• Jeera / cumin seeds – 1/4 tsp

To temper:

• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Small onions – 5-10 nos (chopped finely)
• Red chilly – 3 nos

Method :

• Clean & wash the leaves and chop it finely.
• Cook the leaves with the required water and Set aside.
• Pressure cook toor dal for 2 – 3 whistles until it becomes mushy.
• Soak the tamarind in warm water for 15 mins and extract the juice from it.Grind all the items given under “To grind “ to make a smooth paste. Keep aside.
• Then heat a kadai and add the mustard seeds , red chilly , urad dal and small onions.
• Add the tamarind extract , cooked spinach , hing , salt and required water.
• Allow it to boil till the onion gets cooked.
• Finally add the cooked toor dal  and the ground coconut paste.
• Boil again for 5 mins and switch it off ..
• Serve hot with rice and ghee !!

Papad and any poriyal/curry serves as the best accompaniment for this kuzhambu. My mom usually makes beetroot or carrot poriyal..

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Wish You All A Very Happy & Prosperous Diwali !!

I am going to my in-laws house tomorrow to crack diwali .. I prepared many sweets to take there..Tried for first time  and everything came out well. ... I referred some of the blogs and cookbook for kaju katli & wheat flour ladoo. Home made Gulab jamun, khus khus halwa and onion murukku recipes from my friend Shalini..Thanks everyone.. .. Here is the picture  ..

Catch u all with the recipes after diwali..Have a very happy,safe & prosperous diwali

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Banana Flower / Vazhaipoo Usili Recipe

I tried this usili with vazhaipoo for the first time. It came out very well.I got this recipe from my MIL. I am posting this for my future reference and to share with u all !!

Ingredients 

For usili 

• Toor dal – A fistful
• Chana dal – A fistful
• Red chilly – 2-3 nos
• Hing /Asafetida – 1/4 tsp
• Banana flower – 1/2 no
• Salt & water – As needed

To temper 

• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Curry leaves – a few
• Shallots – a few (finely chopped )
• Oil – 1 tbsp

Method :

• Soak the dals for 1 hour and grind it course with red chilly,hing and salt.Add water only if necessary.Set aside..
• Take the flowers in between the red layers . Apply oil on your hands , remove the stamen (kalan in tamil ) from the  flowers and chop it finely .Soak in buttermilk/ water. (The black colored one is stamen..Hope u all know it )
• Mix the ground dal mixture and the chopped flowers . Check for salt .Steam it in idly pot by spreading the mixture in idli plate or cooker.( I did in idly pot , it took nearly 15 mins)
• Remove and let it cool.Crumble the mixture and set aside.
• Then heat a kadai with oil and do the tempering part.Add onions and saute well.
• Finally add the cooked usili to it and mix well.  check for salt and add if necessary.
• If u want u can add grated coconut .( I dont add  )
• Serve with sambhar / curd rice..We usually mix this in plain rice adding sesame oil..!!

 Catch u all in my next post.. Bye. 

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Hotel Style White Chutney & Red Chutney Recipe

I make these hotel style white chutney and red chutney for my guest usually. A very tasty & easy chutney to attract them.I got this recipe from a cook book.Please go through the variations i've given at the end of white chutney before you start doing .

RED CHUTNEY

Ingredients :

• Ripe tomato – 1 no (big )
• Big onion – 1 no (should be slightly lesser than tomato in size )
• Red chilly – 3-4 nos (  adjust according to ur taste)
• Coconut pieces – 2 tbsp or 1/8 cup of grated coconut.
• Asafetida / Hing – 1/4 tsp
• Oil – To saute

To season :

• Mustard seeds – 1/4 tsp
• Urad dal- 1/4 tsp
• Curry leaves – a sprig
• Red chilly – 1 no (whole one ) (i dint use this time)

Method :

• Heat a tbsp of oil and fry dry red chillies along with chopped onion until translucent.
• Now add chopped tomatoes and cook until it becomes soft and mushy.
• When done, let cool completely and grind along with asafetida, coconut and salt.
• Add water only if its necessary or to run the mixie.
• Heat a tsp of oil and temper using mustard, urad dal, red chili and curry leaves.
• Serve a spoon drizzled with Gingely / sesame oil with idly or dosa !!

WHITE CHUTNEY

Ingredients
( 1 cup - 250ml)

• Grated Coconut –  1/2 cup
• Dhalia / Fried gram dal /Pottu kadalai – 1 tsp
• Green chilly – 4-6 nos (small)
• Garlic cloves – 2 nos (optional)
• Small onion/ shallots  – 1 no (optional)
• Salt & water – As needed.

To temper:

• Cooking oil - 1 tsp
• Dry red chilly – 1 no
• Mustard seeds – 1/4 tsp
• Urad dal – 1/4 tsp
• Curry leaves – few

Method

• Grind fresh grated coconut along with dalia, green chillies, garlic , small onion and salt.Add little water for thick chutney (For thin chutney add more water while grinding). In some hotels. they make it plain just by grinding coconut, green chilli, fried gram dal and salt. It comes out super white in color. You can try this way too. 
• Heat oil, splutter mustard, split urad dal , red chilly and curry leaves..
• Add this to the chutney and mix.
• Serve fresh with idli/ dosa !!

VARIATIONS:

1. This chutney can be done by simply grinding coconut , green chillies & a piece of ginger to a smooth paste and temper at the end.
2. In this method garlic and small onion is very important. U can also add little coriander or mint leaves in this recipe to make hotel green chutney.
3. To get a nice green color , just wash & saute the leaves in little oil before grinding and add..Soon i'll post another version of green chutney..
4. I've tried all the methods and everything tastes the best..
   
   Some DO’s & Don’ts  :
   DO’s:
   1. Always use fresh grated coconut, little brown coating of shell skin is ok to use. More coconut less pottukadalai/Fried gram  is also a must for white chutneys.
   2. Less water for Khatti (thick )chutney, add only if its necessary to run your mixie.
   3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well.
   4. Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question "Why my chutney looks green"?
   Don’ts:
   1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't expect taste and color. Thaw it before use else chutney will have oily look.Also you should use warm water for grinding.
   2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
   3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.

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Vazhaithandu Thogayal - Plantain Stem Thuvaiyal Recipe

We usually make poriyal & pachadi with vazhaithandu..This vazhaithandu thogayal / Banana stem thogayal may be new to some of u.. It tastes yum when mixed with plain rice  adding sesame oil and easy to prepare too. It tastes more like thengai thogayal. We likes this a lot. U can also do this for a change. Try & let me know how you liked this vazhaithandu chutney for rice.

Ingredients :

• Raw Banana stem / plantain stem / Vazhaithandu – 1 no (medium size)
• Red chilly – 3 to 4 nos
• Tamarind – Small gooseberry size
• Urad dal – 1 tbsp
• Hing – 2-3 generous pinches
• Salt & water – as required.
• Oil – 1-2 tbsp

Method:

• Remove the fibre (thread like portion ) from the banana stem and chop it finely.
• Soak the chopped pieces into buttermilk or water and set aside.
• Heat a pan with a tbsp of oil and roast the urad dal , redchillies and hing.Keep aside.
• Heat the kadai with a tbsp of oil and add the chopped stem after draining the water / buttermilk ..
• Saute well till its completely cooked.Its quantity will be reduced to half.It may take 10mins. Adding salt at this stage helps in quick cooking.
• Let it cool.Finally grind the cooked stem with roasted ingredients & tamarind , water to a smooth paste.
• Mix with plain rice topped with sesame oil / ghee !!  serve with papad as an accompaniment !!

Bye for now friends :)

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Vada Curry Recipe - Set Dosa Vada curry - Hotel Vadakari Recipe

In Chennai hotels, Vada curry / Vadacurry is one of the most famous side dish served for idli and set dosa. It is also popular in Chettinad regions. Generally people says vadakari is made out of left over masala vada / Paruppu vadai. Though I have not tasted original vada curry in Chennai, I have tasted in Salem Saravana bhavan hotel. But Sendhil had tasted the actual Madras vadacurry in Saidapet, when he was doing his Engineering in Guindy College. So he had promised me to take there during our next visit to Chennai. But I couldn’t resist trying it in my kitchen even before tasting the original Saidapetta vadacurry. After going through some of the hotel style vada curry recipes in magazines and websites, I prepared it finally. We just loved the vada cooked in tomato masala. Making vadacurry is not so difficult as I thought. I prepared this for dinner as a side dish for idli, dosa. So I dint deep fry the vadas instead I steamed it along with idli. So its your choice of making it. As far as I know, vada curry should be thick in texture. But we always want the side dishes a bit watery & juicy .So I added little more water. Please reduce the amount of water and make it thick based on ur liking. Lets see how to make South Indian Vada curry recipe.

 

Vada curry recipe

Vada curry recipe - Side dish for set dosa - A very popular dish from Chennai !

Cuisine: South Indian

Category: Side dish for idli, dosa

Serves: Serves 3

Prep time: 2 Hours

Cook time: 15 Minutes

Total time: 2H15 Minutes

INGREDIENTS

1 cup - 250 ml For masala vada Chana dal/ Kadalai paruppu – 1/2 cup Fennel seeds - 1/4 tsp Red chilli – 2 nos (adjust) Salt – as needed Coriander leaves – a few (finely chopped) For Gravy Tomato - 2 – 3 nos (finely chopped ) Big onion – 1 –2 no (Finely chopped) Chilli powder –   1 to 1.5 tsp (Adjust) Coriander powder – 1 tsp Garam masala powder – 1/2 tsp Salt & water – As needed. To temper Oil - 1 tbsp Cinnamon – 1 inch size Cloves – 2 nos Bayleaf - 1 no (optional) Fennel seeds – 1/4 tsp Garlic flakes - 5 nos (finely chopped) Or G&G paste - 1/2 tsp Green chilli – 1 no (finely chopped) Curry leaves - a few Mint & Coriander leaves – To garnish

METHOD

Wash and Soak the dal for  minimum 2 hours and grind it along with red chillies, fennel seeds & salt to a coarse paste.Then add the finely chopped coriander leaves, mix well.  Pinch small sized pieces of uneven shape out of the ground vada batter and steam it for 15-20 mins by keeping in idli plates OR Deep fry the vadas. Set aside. Alternatively, you can add the leftover masala vada pieces.  Heat a kadai with a tbsp of oil, add the ingredients given under “To temper “ in the same order.Saute for a minute. Then add the onions & saute till transparent. Add the finely chopped tomatoes and saute well till it turns mushy. Add the chilly ,coriander & garam masala powders and mix well..Add water and cover cook it for 5 mins. Crumble the steamed / deep fried vadas and mix it with the gravy and allow it to boil for sometime till gravy thickens. Add water if necessary. Remove and Garnish with coriander leaves. Serve hot with idli/ dosa topped with sesame oil.Enjoy !

Enjoy this yummy vadacurry recipe with hot idli and dosa !

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Tamilnadu Lunch Menu 1- South Indian Lunch Menu Ideas

                        

Last week my in-laws were here .We spent 5 beautiful days together.I prepared these dishes for lunch.Generally we have thogayals for lunch.So i prepared Ridge Gourd thogayal , Gooseberry – curd pachadi , Puli keerai ,Broad Beans sambar , Carrot – beans poriyal,Urad dal Vada , Papad & milk kheer .I am sending this post to my SIL's  "Show wat u cook for Guests" event.

PULI KEERAI

Let me start from Puli keerai.Hope u can find out from the dishes.I normally prepare keerai kadaiyal.For a change , i tried puli keerai by asking my mom.It was very tasty when had with plain rice & ghee.So here comes the ingredients & method of preparation.

Ingredients

• Arai Keerai / Mulai keerai –2 cups (chopped)
• Tamarind – a small gooseberry size
• Red chilly – 2-3 nos
• Salt & water – As needed.

To season

• Ghee – 2 tsp
• Mustard seeds – 1/ 2 tsp
• Urad dal – 1/2 tsp

Method:

• Remove & Wash the leaves and cook it along with tamarind & red chilly.
• Let it cool & then grind with salt to make a smooth paste.
• Do the seasoning.Serve with plain rice & ghee !!

RIDGE GOURD THOGAYAL

Ingredients

• Ridge gourd – 1 no (medium size)
• Tamarind – Medium gooseberry size
• Red chilly – 5 nos
• Urad dal – 1 tbsp
• Hing – 2 pinches
• Salt & water – As needed.
• Oil – As needed

Method :

• Heat a kadai with a tsp of oil and roast urad dal , red chilly & hing.Set aside.
• Soak tamarind in little warm water and keep aside.
• Peel the skin of ridge gourd using a peeler and cut into small pieces.
• Heat the kadai with a tbsp of oil and saute the ridge gourd pieces till its completely cooked.May take 10 mins in medium flame.
• Let it cool . Finally grind everything to make a smooth paste.
• Serve with plain rice and sesame oil.

CARROT– BEANS PORIYAL

Ingredients

• Carrot – 2 nos
• Beans – 10 nos
• Moong dal – 2 tsp
• Sambar powder – 1 tsp
• Grated coconut – 2 tbsp
• Salt & water – as needed.

To season :

• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Jeera – 1/4 tsp
• Curry leaves – A sprig

 Method

• Wash & cut carrot , beans into small pieces.
• In a vessel take the veggies along with moong dal , Sambar powder & Salt.
• Add the required amount of water and cook it.Take care the moong dal should not become mushy.It should be just blossomed.
• Once its cooked well , remove & cool.Drain the excess water if any ( I usually add that water to sambar )
• Heat a kadai with a tsp of oil and do the seasoning.Finally add the cooked veggies and toss well.
• Add the grated coconut and mix well. Saute for 5 mins & remove.
• Serve as an accompaniment for Sambhar / Rasam & Curd rice.

BROAD BEANS SAMBAR / AVARAKKAI SAMBAR

Ingredients

• Broad Beans / Avarakkai – 10 nos (cut into two)
• Toor Dal – 1/3 cup
• Tamarind – Big gooseberry size
• Home made Sambar Powder –  2 tsp (Refer at the end of this post)
• Sambar onions / Shallots – 10 nos
• Green chilly – 3 nos (slit cut)
• Tomato – 1 no ( finely cut)
• Curry leaves – a sprig
• Hing /asafetida – 3- 4 pinches
• Salt & water – As needed.

To Season:

• Mustard seeds – 1/2 tsp
• Fenugreek Seeds – 1/4 tsp
• Curry leaves – a  few.
• Red chilly - 1 no
• Coriander leaves – To garnish

Method:

• In a Pressure cooker take toor dal with a pinch of turmeric powder and a drop of oil .Add the cut broad beans pieces to it with required water..Cook for 1 –2 whistle till the dal turns mushy.Mash it with a ladle.Set aside.
• Soak Tamarind in warm water for 15 mins and extract the juice from it.
• Peel the sambar onions and Slit cut the green chilly into two.
• Heat a kadai with oil and splutter the mustard seeds &  fenugreek seeds & pinched red chilli.Then add the sambar onions, Green chillies & curry leaves and tomato pieces.Saute well.
• Then add the tamarind extract , Sambar powder , a pinch of turmeric powder , 3 pinches of hing & few curry leaves.
• Cover & let it boil till the onions get cooked.Nice aroma arises.
• Finally add the cooked toor dal along with broad beans and let it boil for another 5 mins.
• Remove & Garnish with coriander leaves.

Serve hot with plain rice & ghee !!

URAD DAL VADA

U can refer here for the recipe & preparation.I added a tsp of toor dal & a tsp of raw rice while soaking a cup of urad dal. Remaining the same as given there.

MILK KHEER

U can find the actual recipe in this blog .I just added 2 pinches of cardamom powder.Else the same procedure.It was very tasty & rich. Thanks a lot Jeyashri .

SAMBAR POWDER RECIPE

• Coriander seeds – 1/4 kg
• Red chilly – 1/4 kg
• Fenugreek seeds – 50 gms
• Toor dal – 50 gms
• Channa dal – 50 gms
• Pepper corns – 50 gms
• Jeera – 2 tbsp
• Turmeric powder – 50 gms

Bye for now

Technorati Tags: Lunch menus,Tamilnadu lunch menu,South indian lunch recipes,lunch menu ideas,lunch ideas

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