Mor Kulambhu and Potato Roast

Another session of Blogging Marathon has started and for this session I chose combo dishes .For this week I will be sharing combo dishes and today's recipe is a simple and authentic mor kulambhu and potato roast.
I have already shared two recipes of mor kulambhu here and here.
Today's version is typical Tanjore style vendaikkai mor kulambhu with no onion garlic.As this doesn't have onion and garlic this kulambhu is mostly made during auspicious and fasting days.
For this morkulambhu potato roast or raw banana roast is a perfect pair and the curd needs to be slightly sour to get a nice taste.Lets move on to the recipe...................

Basic Information

Preparation time 10 minutes
Cooking time 15 minutes
Serves 3

Ingredients

Ingredient	Quantity
Slightly sour thick curd/thayir	11/4 cups
Okra/ladies finger/vendakkai	10-12 (small size)
Turmeric powder	1/4tsp
Curry leaves/karivepillai	5-6 leaves
Coriander leaves/kothamalli	1tbs(chopped)
Salt	11/4tsp
Oil	3 tsp

Grind to a Fine Paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Green chilly/pacha milagai	4-5
Red chilly/vara milagai	1
Ginger/inji	1inch
Rice/arisi	1 tbs
Toor dhal/tuvaramparuppu	2tsp
Cumin seeds/jeeragam	1/2tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal	1/2tsp
Red chilly/vara milagai	2
Asafoetida/perungayam	a pinch

Method

Soak the rice and dhal for 15 minutes,chop the ladies finger/okra into 11/2' inch piece and grind the given ingredients to a fine paste,whisk the yogurt or pulse it in a blender and keep it aside.

Heat a pan with a tsp of oil saute the okra in a medium flame till it changes the color and becomes tender,remove it and set it aside.Now heat the pan with the remaining oil and do the tempering with the ingredients and add the curry leaves.

Now add  the ground paste,add the turmeric powder and a cup of water,let it boil.Add the sauteed okra to it and cook it for couple of minutes.

Now add in the whisk curd and allow it to cook for one boil,put off the stove and sprinkle the chopped coriander leaves.

Vendakkai Mor Kulambhu is ready.

Serve it  with rice and potato roast.

Click here for the recipe of Potato Roast.

Enjoy..........................................................

• After adding the whisk curd do not boil it for a long time,just one boil otherwise it may curdle.
• The okras need to be sauteed in a medium flame and it should be slightly crunchy.
• Instead of ginger,mango ginger(maa inji) can be added which gives a very nice flavor to the kulambhu.
• After adding the ground paste stir and immediately add the water otherwise it sticks to the bottom.

Check out my fellow bloggers participating in Blogging Marathon #36.

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Mor Kulambhu Tamizhar Samayal Tuesday

In our households morkulambhu is made slightly in a different way ether with masala vadai or urad dhal vadai which I shared already.
But today's version is a no onion garlic recipe adapted from Cooks Joy.It tasted heavenly with simple potato fry.I used chayote(chow chow) can be made with veggies like white pumpkin,okra and zucchini.Now off to the recipe........................................

Basic information

Preparation time 10minutes
Cooking Time     10 minutes
Serves 2

Ingredients

Ingredient	Quantity
Beaten Curd/thayir	1cup
Chayote/chow chow(cubed)	1(appro.1 cup)
Oil	2tsp
Salt	1tsp
Red chilly	1 (broken)
Turmeric powder/majal podi	1/8tsp
Curry leaves/karivepillai	4-5 leaves

For the Masala Paste

Ingredient	Quantity
Coriander seeds/dhaniya	2tsp
Urad dhal/ulutham paruppu	2tsp
Fenugreek seeds/vendahyam	a pinch
Red cilly/varamilagai	1tsp
Cumin seeds/jeeragam	1tsp
Coconut(grated)	11/2tbs

Method

Cook the chayote in a boiling water with a pinch of salt,drain the excess water after cooking and keep it aside.
Dry roast the coriander seeds,red chilly urad dhal till the aroma comes out,let it cool down.To this add the green chilly,coconut,ginger and cumin seeds.Grind it to a fine paste with water.

In a bowl take the curd and add 1/2 cup of water,whisk it,to this add the ground paste,turmeric powder,salt and mix it well.Transfer to a pan and allow it to boil in a medium flame for 6-7 minutes,now add the cooked chayote pieces,let it cook for one boil.put off the fire.Now in a pan do the tempering with mustard seeds,asafoetida,red chilly and curry leaves.Pour it in the kulambhu and mix it well.

Mor kulambhu is ready.Serve it with rice.

Enjoy...................................................................

• Do not boil the kulambhu for long time after adding the vegetable.
• Use one day older curd/yogurt to get a nice taste.

Sumber http://www.naliniscooking.com

Mor Kuzhambhu/Spiced Buttermilk Gravy with Masala Vadas

Mor Kuzhambhu is a South Indian delicacy which is made out of sour buttermilk and other spices,can be  mixed with rice.This kuzhambhu can be made with veggies such as okra,white pumkin or with masala vadas, Urad dhal vadas which is one my family's favorite.Today I made this one with masala vadas and it is a easy way to use the leftover curd....

Ingredients

Ingredient	Quantity
Sour buttermilk	2cups
Onion(thinly sliced)	1no.
Red chilly	3nos.
Mustard seeds	1tsp
Urad dhal	1tsp
Asafoetida	a pinch
Turmeric powder	1/2tsp
Curry leaves	1 sprig
Coriander leaves	for garnish
Salt	a pinch
Oil	1tbs

To grind

Ingredient	Quantity
Coconut	4tbs
Green chilly	6-7nos.
Ginger	1 inch piece
Garlic	2 flakes
Black pepper	1/2tsp
Rice flour	2tsp
Roasted gram dhal	2tsp

To make Vadas

Ingredient	Quantity
Channa dhal	1cup
Red chilly	6-7nos.
Ginger	1 inch piece
Garlic	2 flakes
Fennel seeds	1tsp
Onion(chopped)	1cup
Curry leaves	1 sprig
Coriander leaves	as needed
Salt	to taste
Oil	for frying

Method

For the kuzhambhu

                            Grind the ingredients given "to grind" to a fine paste and heat a pan with oil, crackle the mustard seeds and urad dhal,add in asafoetida and red chillies.Saute the onions till transparent and add the ground paste.Now add in turmeric powder a cup of water and let it cook till the raw smell goes off.
Once its done add the buttermilk and boil it for one boil,turn off the stove.Finally add the coriander leaves.The kulambhu is ready.

For vadas
                 Grind the channa dhal,red chillies,ginger,garlic and fennel seeds to a coarse batter by sprinkling little water as needed.Mix in chopped onions,curry leaves and coriander leaves.
Take a small lemon sized, flatten it  and fry it in the oil.The vadas are ready.Add the fried vadas directly to the mor kulambhu and let it soak for atleast an hour.
Serve it with piping hot rice.

Enjoy......

• After the vada is soaked the kulambhu becomes thick so adjust the consistency while adding the water and do not add too many vadas.For the above measurement I added 12 vadas.
• Instead of rice flour and roasted gram dhal a tbs of soaked raw rice and toor dhal can be used(originally).
• While using the vegetables cook or saute it separately and add it while boiling.
• Do not boil the kulambhu for a long time after adding the buttermilk,otherwise it will become watery and use the sour buttermilk(no fresh).
• Tomato can also be added once the onion is sauteed and do not fry the vadas too much crispy.

Sumber http://www.naliniscooking.com

Simple South Indian Thali

We are starting the second week of Blogging Marathon #16 and I chose the combo theme which includes Thali and Kid's Summer delight.
Today's post is a simple South Indian Thali which is made for lunch in most of the households.
The lunch menu consists of White rice,mor kulambhu,rasam,beans paruppu usili,potato curry,curd and tomato pickle.

Beans Paruppu Usili

                                   Paruppu usili is a traditional South Indian stir fry which is made with dhal and vegetables.It can be made with veggies such as cluster beans,snake gourd,banana blossom and beans.This paruppu usili is a great accompaniment for mor kulambhu and kara kulambhu.Here is the recipe....

Ingredients

Ingredient	Quantity
Beans(finely chopped)	11/2cups
Channa dhal/kadalai paruppu	1/2cup
Red chilly/varamilagai	2-3nos.
Coconut(grated)	3tbs
Turmeric powder	1/8tsp
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	1tsp
Asafoetida/perungayam	a pinch
Oil	1tbs
Salt	to taste

Method
                    Soak the channa dhal for an hour and grind it with red chilly,salt and pinch of asafoetida to a coarse paste.

Meanwhile cook the chopped beans in a steamer for2-3minutes or till it becomes tender and keep aside.

Now steam cook the ground channa dhal till it gets cooked and crumble it after it cool down completely.

Heat the pan with oil and crackle the mustard seeds and urad dhal,add the curry leaves.Add the cooked beans and saute it for a minute with a pinch of salt.Then add the crumbled dhal mix and sprinkle 2tsp of water and cook it for 2-3 minutes or till everything mixed together.

At this stage add the grated coconut and mix it well and cook it for a minute in a medium flame.

Serve it as an accompaniment for rice.

Enjoy...............................

Potato curry

                                        This is a simple yet delicious potato curry which can be made in 10-15 minutes goes very well with rice and roti.

Ingredients

Ingredient	Quantity
Potato	3-4nos.(medium size)
Onion(finely chopped)	1no.(medium size)
Green chilly	2-3nos.
Garlic(crushed)	2-3cloves
Sambhar powder	11/2tsp
Turmeric powder	1/8tsp
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	1tsp
Asafoetida/perungayam	a pinch
Curry leaves	1sprig
Coriander leaves(chopped)	2tsp
Oil	2tsp
Salt	to taste

Method 

             Wash the potatoes and microwave it for 5 minutes and peel the skin,mash it roughly and keep aside.
Heat oil in the pan,add the mustard seeds and urad dhal,once it starts splutter add the asafoetida and curry leaves.Add the chopped onion,green chilly and crushed garlic and saute it till transparent with a pinch of salt.Add the sambhar powder,turmeric powder and salt,saute it for a while.

Now add the mashed potatoes and mix it well till it gets blend.Cook it in a medium flame for 5 minutes and stir in between couple of times.Garnish it with coriander leaves.

Potato curry is ready.

Enjoy.............................

• For beans paruppu usili,equal quantity of channa dhal and toor dhal can also be used.
• For potato curry a tsp of ginger&garlic paste can be added and the sambhar powder can be substituted with 1tsp of chilly powder and coriander powder.

Check out the Blogging Marathon #16 page here .

Linking this to Srivalli's Cooking4allSeasons Thali Mela.
Sumber http://www.naliniscooking.com