Mor Kuzhambu With Onion - Tamilnadu Mor kulambu Recipe

I love our South Indian/ Tamilnadu style mor kuzhambu for rice. Its the simplest, easiest , hassle free curry that can be prepared in no time. I usually follow my mil’s method. For a change, I  tried my mom’s style mor kulambu with onions. My mom never adds turmeric powder but I used here for a nice color. My mom always add masala vada in this kuzhambu. That gives an additional flavor and taste. Sometimes she adds lady's finger/ vendakkai too. But I dint add any vegetables. I just added onions and made it simple. I enjoyed with hot rice and carrot-beans poriyal. Slurppppp.. it was yummy!

INGREDIENTS 

1 cup - 240ml

For 2 persons

• Sour curd – 1 cup
• Besan flour – 1 tsp
• Turmeric powder – 1/4 tsp (optional)
• Salt  – As needed
• Water - 1 cup

To grind :

• Coconut – 2 tbsp grated
• Green chilli – 4 to 5 nos (small, use 2 for less spice)
• Garlic – 3 cloves (small)
• Ginger – 1/2 inch piece
• Shallot / small onion – 3 nos
• Jeera / cumin seeds – 1/2 tsp

To temper and saute:

• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/8 tsp
• Red chilli – 1 no (pinched into two)
• Sambar onions/ shallots – 10 nos (finely chopped) or big onion - 1 no

To garnish :

• Coriander leaves – 2 tbsp (finely chopped)

Method :

• Grind all the ingredients given under "to grind" to a smooth paste. In a bowl, whisk the sour curd adding 1 cup water,  required salt, ground coconut paste, besan flour mixed with 1 tbsp water without lumps and mix well.
• In a kadai, temper the items given above and add it to the buttermilk mixture.
• Keep the bowl in medium flame and allow the buttermilk to boil slowly and becomes frothy.
• Mix with the ladle in the middle and allow it to boil for few seconds in medium flame. Never roll boil the mor kulambu.  It will become watery. So stir it whenever needed. Add coriander leaves, mix well & give one boil.
• Remove from the flame. Keep the vessel as such. Do not pour or transfer to another vessel when its hot. Close the vessel partially leaving some air gap. Serve with rice and poriyal.

Note :

• Do not allow the buttermilk mixture to roll boil. It should just raise and becomes frothy.
• Roll boiling makes the gravy watery and lose all its taste. Hope you all know this.
• Do not close the bowl completely. It will also make the gravy watery. 
• Do not pour the mor kuzhambu to a vessel when its hot. It will become watery. 
• If you wish to add vegetables you can add sauteed lady's finger or cooked ash gourd/ poosanikai. You can dunk in whole masala vada for more taste.

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EASY POTATO PEAS KURMA - VEG KURMA WITHOUT COCONUT

I wanted to try a simple , mildly spiced kurma  for a long time. So i tried this kurma in my own way. My husband liked it very much. Also this is less time consuming & no grinding part is needed.Try this potato kurma without coconut and let me know friends how it turned out for you.

INGREDIENTS :

• Potato / Aloo – 3 nos, medium size ( Peel the skin and chop into small pieces)
• Peas – 1/4 cup( Soak the peas overnite if its dry )
• Besan flour – 1 tbsp ( Mix with 1/4 cup water to make a paste )
• Salt & water – As needed.

To saute :

• Oil – 1 tbsp
• Cinnamon – 1 inch
• Cloves – 2 nos
• Ginger garlic paste - 1/2 tsp
• Curry leaves – a few
• Big onion – 1 no (chopped finely )
• Green chillies – 2 - 4 nos ( slit cut )
• Tomato – 2 nos (chopped finely)

To garnish :

• Coriander leaves – 2 tbsp

METHOD :

• In a cooker base , add oil and saute the items given above in the same order.
• Add tomato pieces at the end and saute till mushy.
• Lastly add the potato pieces and soaked peas .
• Add enough water & salt , cover and pressure cook up to 1 whistle.
• Remove the lid and add the besan paste.Allow it to thicken and boil for sometime.
• Garnish with coriander leaves & serve hot with roti.

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MILAGU JEERAGA ADAI

INGREDIENTS :

• Steamed rice / Puzhungal arisi / Saapaattu arisi – 2 cups
• Pepper corns – 1.5 –2 tsp
• Jeera / cumin seeds – 1 tbsp
• Salt & water – as needed.

METHOD :

• Soak the rice for 2 hrs and grind it coarse like rawa / semolina by adding salt & required water. ( i prepared the batter 5 hrs before .. But u can grind the rice and make it instantly.. )
• Powder the pepper & jeera and add it to the batter.
• Add little water when the batter is thick.
• Heat the dosa pan and pour a ladleful of batter.Do not spread the batter.
• Drizzle oil around the adai and allow it to cook for few seconds
• Flip & cook for few more seconds.

Enjoy eating hot !!
Note : This adai can be served without any accompaniment..

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SUKKU MALLI KAAPI / DRY GINGER CORIANDER SEEDS COFFEE

I learnt this sukku malli kaapi / dry ginger coriander seeds coffee from my MIL.  I make this at least once in a week, specially in weekends. We have this in evening. Its a healthy alternative for our regular coffee and tea. 

 If you prefer to have this in the morning, use ginger/ inji instead of dry ginger/sukku. You can grind and make chukku malli powder at home and use it whenever needed but I prefer to make it fresh. This sukku malli kaapi has so many health benefits.  It increases the appetite, improves digestion and equilizes the bile salts in our body. Lets see how to make this health drink at home easily in 2 steps !

Watch the video too. 

INGREDIENTS:

• Coriander seeds – 1.5 tbsp
• Dry ginger – 2 inch piece
• Karuppatti / Palm jaggery / Jaggery – 2 tbsp (adjust )
• Lemon juice – Few drops
• Honey – 1 tsp (optional)

Method - HOW TO MAKE SUKKU MALLI COFFEE:

• Take the coriander seeds & dry ginger in a mixer and grind it coarse.
• Add 2 cups of water to the ground mixture. Now add the powdered karuppati /palm sugar and boil it till the water gets reduced to half in quantity. i.e 1 cup. 
• Strain it and add few drops of lemon juice.(check for sweetness and add honey if necessary)

Enjoy drinking hot !!

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NAAN WITHOUT YEAST AND SIMPLE ALOO/TAPIOCA KURMA

I learnt this Naan from my MIL.she got the recipe from a TV show.I tried it yesterday and it was super soft & tasty.We prepared naan & chapathi.So i wanted to make a simple korma that taste good for both.This korma i tried from here.It was very tasty and served as a nice accompaniment for both Naan & chapathi.Thanks to Varunavi .I got a simple & delicious korma recipe which i can prepare in no time.I used boiled tapioca along with potato.We dint find any difference in taste & flavor.So try the same & let me know friends ..
Let me start with a picture ,  

Ingredients :
1 cup - 200ml

• Maida / All purpose flour – 2 cups
• Curd – 1/2 cup
• Ghee / Gingely oil / Butter – 2 tbsp
• Cooking soda – 2 pinches
• Salt & water – As needed.

Method :

• Take the flour in a wide mouthed bowl and make a dent in the center.
• Now put the other ingredients and mix well to make a soft , smooth dough..
• Keep the dough closed by a wet cloth and leave it for 2 hrs.( its not necessary tat the dough should be doubled in size. )
• Make sure the dough is non sticky after two hours. Even if its a bit sticky apply oil to ur hands and knead gently.
• Make even sized balls and roll it like chapathi by dusting in maida.
• Heat the dosa tawa and make naans by applying little oil around it.Cut it into two halves ..

Enjoy with this korma / gravy :)

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NARTHANGAI / KOLINGIKAI PACHADI

I am a big fan of this pachadi..I learnt this from my MIL.She makes it very nicely. . Thanks to my MIL for preparing this just for me …Here comes the ingredients with a picture ..

INGREDIENTS :

• NARTHANGAI or KOLINGIKAI – 2 NOS
• Tamarind – Big lemon size
• Salt – 2-3 tbsp
• Jaggery – 1 tbsp
• Water – As needed.

To temper :

• Cooking Oil – 3 tbsp
• Mustard seeds – 1 tbsp
• Urad dal – 1 tsp
• Hing /Asafetida– 1/2 tsp
• Green chilly – 15 – 20 nos
• Curry leaves – 1 sprig

To dry roast & grind :

• Fenugreek seeds – 1 tbsp
• Turmeric powder – 1 tsp
• Asafetida – 1/2 tsp

Method :

• Soak tamarind in warm water for half an hour and extract the juice from it.
• Slice the narthangai or kolingikai into concentric circles and cut into small cubes by removing the seeds.
• Make sure u deseed properly becoz it may induce bitterness.
• In a kadai dry roast the methi seeds till golden brown and Grind it to a fine powder along with turmeric powder & hing.
• In the same kadai add 3 tbsp of oil and temper mustard seeds , urad dal , curry leaves , slit green chilly and 1/2 tsp of hing in the same order.Saute very nicely such that the skin of the green chillies gets shrunken & change into white color .
• In a cooker vessel take the narthangai pieces , tempered items & tamarind extract , salt , powdered items, jaggery & required water(add the water to cover the narthangai completely).
• Pressure cook and remove..( If u feel there is excess water , allow it to boil for sometime..)

Enjoy with curd rice :)

NOTE : We dont get naarthangai all round the year but we easily get kadaarangai and kolingikai .So follow the same procedure and make pachadi with these veggies ..U can see the picture of narthangai below :)

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Carrot Sambar Recipe For Idli - South Indian Carrot Sambar

I started to make this carrot sambar recipe for my daughter when she was a kid. Its a great way to make my daughter eat this vegetable. I make it less spicy as per my baby’s taste. Its a good side dish for Idli, dosa with a nice aroma and mild sweetness of carrot. This sambar can be served for rice if you add little more tamarind. You can make it as a no onion no garlic version by skipping onion, garlic in this recipe. I have shared those points in Notes section.Try this for your family .I am sure they will love it. Lets see how to make this healthy carrot sambar recipe for Idli ,dosa.
Check out my other Idli Sambar Recipes HERE.
42 Chutney varieties
15 Idli varieties

Carrot Sambar Recipe

Healthy Carrot sambar for Idli dosa

Cuisine: Indian

Category: Side dish

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml Carrot – 2 nos Toor dal + Moong dal – 1/2 cup Sambar onion – 10 nos OR Big onion – 1 no Sambar powder – 1.5 tsp ( add less based on kids taste) Tamarind – Small gooseberry size Asafetida / Hing – 2 pinches Turmeric powder – 1/4 tsp Salt & water – As needed. To Temper Oil – 2 tbsp Mustard seeds – 1 tsp Fenugreek seeds – 1/4 tsp Tomato – 1 no Garlic flakes – 5 nos Curry leaves – A few To garnish Coriander leaves - few

METHOD

Wash & peel the skin of carrot. Chop into slices.Chop the big onions into small cubes. If using small onions, peel the skin and set aside.In a pressure cooker, take dal, few curry leaves, a tsp of ghee and turmeric powder adding 2 cups of water. Take the sliced carrots in a small bowl, no need to add water.Place it inside the cooker. Cook for one whistle in low flame. Open the cooker & mash the dal.Remove the carrot bowl.  Heat oil in a kadai and when it gets heated , season with mustard seeds, fenugreek seeds, curry leaves. Add onion, garlic cloves and saute until it turns transparent. Add tomato pieces and saute until mushy. Add the tamarind extract, hing, salt, sambar powder , turmeric powder and salt.Boil well for few minutes. Add cooked carrot slices and dal. Mix well and roll boil for 2 minutes.Adjust the consistency of sambar by adding required water. Garnish with coriander leaves.Transfer the sambar to a vessel and add a tbsp of ghee. Enjoy with hot Idli, dosa !!

Note

To make this sambar for rice, add medium gooseberry sized tamarind and use 1 slitted green chillies along with onions.Do not add more tamarind. Sambar will become too sour. SKIP onion garlic and make it for festivals.  You can also add potato cubes along with carrot slices. For variations, skip tamarind and use 3-4 tomatoes. You can use either toor dal or moong dal alone.

  Enjoy this healthy, yummy sambar with Idli, dosa !

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