Ingredients:
Onions - 2 medium size
Tomato - 2 medium size
Tamarind juice - 2 cups (made from a small lemon size tamarind)
Drumstick - 10 to 15 pieces (you can alternatively use Brinjal)
Garlic - 20 pods
Oil -3 tablespoon
Salt - to tatse
Curry leaves - 5 to 6
Mustard - 1/2 tablespoon
For Masala:
Fenugreek (Methi or Vendhayam) - 1 tablespoon
Toor dhal - 2 tablespoon
Curry leaves - handful
Red Chillies - 4 (you can vary it according to your spice level)
Grated Coconut - 1 tablespoon
Oil - 2 tablespoon
Preparation:
1. Heat 2 tablespoon of oil and fry the ingredients given for masala till you get a good smell.
2. Cool the ingredients and grind it to a paste with little water.
3. Heat oil and add mustard seeds when oil is hot.
4. When mustard splutters, add onions and garlic and fry well till it turns golden brown.
5. Add finely chopped tomatoes and curry leaves and cook well.
6. Add drumstick and salt and cook in a low flame.
7. Pour the tamarind juice and bring it to boil for next 10 minutes till the raw smell goes off.
8. Add the ground paste ad mix it well and cook for another 5 to 7 minutes and you would get a very good aroma and it is ready to serve.
This dish goes very well with Rice, Dosa and Idli.
Monday, November 16, 2009
Kara kuzhambu
This is a spicy tamilnadu dish made with tamarind juice that goes well with rice, idli or dosa. Vegetables like Drumstick, Ladies finger, Brinjal can be used in the preparation.
Ingredients:
1. Ladies finger - 200 gms
2. Tamarind juice - 350 ml
3. Turmeric powder - a pinch
4. Garlic - 15 to 20 pods ( You can add more garlic if you like the taste of it)
5. Onion - 2 to 3 (Use small onions to make your dish taste better)
6. Tomato - 2
7. Oil - 6 to 7 tablespoon
8. Vadagam (This is a seasoning ball made of onions,garlic,curry leaves, mustard. If you dont have this ingredient, alternatively season with mustard, curry leaves, urud dhal, cumin seeds, fenugreek seeds).
9. sambhar powder - 2 teaspoon
10. Salt - to taste
Preparation:
1. Heat oil in a pan and when it is heated, add vadagam (or alternatives).
2. When it splutters, add onions, garlic, tomatoes and turmeric and fry well.
3. When it is half cooked, add the ladies finger and fry. Add required amount of salt and sambhar powder.
4. As the ladies finger gets cooked, add the tamarind juice and bring it to boil.
5. Let it boil in a low flame for atleast 15 to 20 minutes till it becomes semi solid and oil separates and floats on top. Kara kuzhambu is ready.
Ingredients:
1. Ladies finger - 200 gms
2. Tamarind juice - 350 ml
3. Turmeric powder - a pinch
4. Garlic - 15 to 20 pods ( You can add more garlic if you like the taste of it)
5. Onion - 2 to 3 (Use small onions to make your dish taste better)
6. Tomato - 2
7. Oil - 6 to 7 tablespoon
8. Vadagam (This is a seasoning ball made of onions,garlic,curry leaves, mustard. If you dont have this ingredient, alternatively season with mustard, curry leaves, urud dhal, cumin seeds, fenugreek seeds).
9. sambhar powder - 2 teaspoon
10. Salt - to taste
Preparation:
1. Heat oil in a pan and when it is heated, add vadagam (or alternatives).
2. When it splutters, add onions, garlic, tomatoes and turmeric and fry well.
3. When it is half cooked, add the ladies finger and fry. Add required amount of salt and sambhar powder.
4. As the ladies finger gets cooked, add the tamarind juice and bring it to boil.
5. Let it boil in a low flame for atleast 15 to 20 minutes till it becomes semi solid and oil separates and floats on top. Kara kuzhambu is ready.
Karuvepilai Poondu Kuzhambu
Ingredients:
Curry Leaves - 2 cups
Garlic - 25 pods
Onion - 1 finely chopped
tomato - 1 finely chopped
Tamarind juice- 1 cup
Red Chilli powder - 1 tablespoon
Coriander powder - 2 tablespoon
Turmeric powder - 2 teaspoon
Red chillies - 4
Mustard seeds - 2 teaspoon
Methi seeds - 2 teaspoon
Cumin seeds - 2 teaspoon
Salt - to taste
Oil
Preparation:
1. Heat 100ml of oil in a pan, fry curry leaves and remove it from oil.
2. Fry 10 pods of garlic in the same oil till it turns golden brown and remove from oil.
3. Grind the curry leaves along with garlic into a fine paste.
4. Heat 3 tablespoons of oil and when it is heated, add mustard seeds and when it splutters, add red chillies, methi and cumin seeds and fry well.
5. Add onions and saute it to golden brown and add remaining garlic and tomatoes.
6. Saute it well and add turmeric powder, red chilli powder, coriander powder and mix it well.
7. Add the tamarind juice and bring it to boil.
8. After 5 minutes, add the ground paste and mix it well and cook well for next 15 to 20 minutes.
9. Garnish with coriander leaves.
Tips:
- If you wish to use less oil, fry curry leaves in a dry pan without using oil.
Curry Leaves - 2 cups
Garlic - 25 pods
Onion - 1 finely chopped
tomato - 1 finely chopped
Tamarind juice- 1 cup
Red Chilli powder - 1 tablespoon
Coriander powder - 2 tablespoon
Turmeric powder - 2 teaspoon
Red chillies - 4
Mustard seeds - 2 teaspoon
Methi seeds - 2 teaspoon
Cumin seeds - 2 teaspoon
Salt - to taste
Oil
Preparation:
1. Heat 100ml of oil in a pan, fry curry leaves and remove it from oil.
2. Fry 10 pods of garlic in the same oil till it turns golden brown and remove from oil.
3. Grind the curry leaves along with garlic into a fine paste.
4. Heat 3 tablespoons of oil and when it is heated, add mustard seeds and when it splutters, add red chillies, methi and cumin seeds and fry well.
5. Add onions and saute it to golden brown and add remaining garlic and tomatoes.
6. Saute it well and add turmeric powder, red chilli powder, coriander powder and mix it well.
7. Add the tamarind juice and bring it to boil.
8. After 5 minutes, add the ground paste and mix it well and cook well for next 15 to 20 minutes.
9. Garnish with coriander leaves.
Tips:
- If you wish to use less oil, fry curry leaves in a dry pan without using oil.
Vadai Morkuzhambu
Ingredients:
For Vadai:
1. Urud dhal - 200 gms (soaked for 30 to 45 minutes)
2. Onion - 2 finely chopped
3. Green chillies - 3 finely chopped
4. Oil
5. Salt to taste
For morkozhambu
1. Curd/butter milk - 250 to 300 ml
2. Tomato - 2 finely chopped
3. Salt to taste
4. Turmeric powder - 1 teaspoon
To grind:
1. Coconut - 1 cup
2. Rice - 2 table spoon (soaked in water for 15 mins)
3. Toor dhal - 2 table spoon (soaked in water for 15 mins)
4. Ginger garlic paste - 1 table spoon
5. Asafoetida - little
6. Cumin seeds - 2 table spoon
7. Green chillies - 3 or 4 (based on your spice level).
Preparation:
For Vadai:
1. Grind urud dhal without water and add required salt , chopped onions, green chillies and mix well.
2. Heat oil and make round shape vadas and fry them in oil till it turns golden brown on both sides.
For Morkozhambu.
1.Grind all the given ingredients with little water.
2. Add turmeric and the ground mixture to the curd and beat it well.
3. Heat oil in a pan and add mustard seeds and when it splutters add urud dhal to turn gold brown.
4. Add tomatoes and fry well.
5. Now add the curd mixture and bring it to simmer for 5 minutes (do not boil it too much).
6. Now add the vadas and leave it in heat for another 3 to 4 minutes.
Now your vadai morkozhambu is ready.
For Vadai:
1. Urud dhal - 200 gms (soaked for 30 to 45 minutes)
2. Onion - 2 finely chopped
3. Green chillies - 3 finely chopped
4. Oil
5. Salt to taste
For morkozhambu
1. Curd/butter milk - 250 to 300 ml
2. Tomato - 2 finely chopped
3. Salt to taste
4. Turmeric powder - 1 teaspoon
To grind:
1. Coconut - 1 cup
2. Rice - 2 table spoon (soaked in water for 15 mins)
3. Toor dhal - 2 table spoon (soaked in water for 15 mins)
4. Ginger garlic paste - 1 table spoon
5. Asafoetida - little
6. Cumin seeds - 2 table spoon
7. Green chillies - 3 or 4 (based on your spice level).
Preparation:
For Vadai:
1. Grind urud dhal without water and add required salt , chopped onions, green chillies and mix well.
2. Heat oil and make round shape vadas and fry them in oil till it turns golden brown on both sides.
For Morkozhambu.
1.Grind all the given ingredients with little water.
2. Add turmeric and the ground mixture to the curd and beat it well.
3. Heat oil in a pan and add mustard seeds and when it splutters add urud dhal to turn gold brown.
4. Add tomatoes and fry well.
5. Now add the curd mixture and bring it to simmer for 5 minutes (do not boil it too much).
6. Now add the vadas and leave it in heat for another 3 to 4 minutes.
Now your vadai morkozhambu is ready.
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