Carrot Beans and Peas Poriyal

Starting the 3rd week of blogging Marathon #90 with everyday lunch/dinner recipes.Being a rice eater most of our weekday lunch or dinner would be a simple South Indian cooking.As kids's prefer to eat rice once in a day, I do a veggie poriyal and some sambar or kuzhambhu variety.

For day 1,I sharing a poriyal recipe with mixed veggies and green lentil(moong dhal).I make this poriyal whenever I have a small portion of those veggies.It pairs very well with sambar spicy kuzhambhu varieties.This recipe is a no onion-garlic version and all the veggies are homegrown.

                                                                      

                                                            

                                                                             Carrot,Beans and Peas Poriyal 

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   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Beans (finely chopped)	1 cup
Carrot (finely chopped)	1/3 cup
Green peas/pacahi pattani(fresh or frozen)	1/2 cup
Green chilly/pachamilagai	2(slit lengthy)
Moong dhal/paasiparuppu	2 tbs
Coconut(grated)	3 tbs
Red chilly powder/milagai podi	1/8 tsp
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Red chilly/varamilagai	1 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Soak the moong dhal in water for 10 minutes,meanwhile chop the veggies and keep it aside.Once the moong dhla is soaked for 10 minutes,drain the water,set it aside.

• Now keep a pan on the stove top with 1/2 cup of water.To this add the soaked moong dhal and cook it for a minute.Now add the fresh green peas and cook it for a minute.

• Add in the remaining veggies,salt,red chilly powder and green chilly.Mix it well and cook it covred in a medium flame for 5-6 minutes or until the veggies are cooked.

•  Now add in the grated coconut and mix it well.Now in a separate pan add the oil and do the tempering and add it to the veggies.Mix it well and put off the flame.

• Serve it along with rice and kulambhu.

• Since I wanted the dhal to be slightly mushy,Soake it for 10 minutes.If you want it to be separated then no need to soak.
• Finely chopped shallots can also be added in the tempering.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

Sumber http://www.naliniscooking.com

Mochakottai Kulambhu /Kathirikkai Mochai Kulambhu/Field beans and Eggplant Gravy

Coming to day 2 in mega marathon in protein rich dishes,is an authentic dish made with field beans.This kulambhu is one such popular in southern parts of Tamilnadu.

Kaara kulambhu is something,made in most of the households of Tamilnadu in n number of ways.But the one with field beans is particularly made in village sides.

In the original recipe,along with the mochai some kind of dried fish also used.Freshly ground masala paste is used to get a nice flavor.But for the vegetarian version,egg plant or drumstick is used mostly.

Also the field beans aka mochai is dry roasted and cooked.But here I soaked it overnight and cooked it.For a simpler and instant version I used sambar powder along with the red chilly and coriander powder.The fresh coconut pieces soaked in the kulambhu tastes so good.Off to the recipe......

                                                                      

                                                            

                                           Mochakottai Kulambhu/Mochai Puli Kulamb

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   Basic Information

   Preparation time 10 minutes
   Soaking time 6-8 hours or overnight
   Cooking time 35 minutes

   Serves 4(generously)

   Ingredients

  

Ingredient	Quantity
Dried field beans/Mochai	1/2 cup
Garlic/poondu	12-15 cloves
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	1 medium size
Baby Egg plant/kathirikkai(sliced)	3-4
Tamarind	a big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Sambar powder	2 tsp
Red chilly powder/milagai podi	1 tsp
Coriander powder/dhaniya podi	1 tsp
Salt	1.5 tsp
Curry leaves /karivepillai	few leaves
Fresh Coconut pieces	2-3 tbs(optional)
Oil	3 tbs

 
  To grind

Ingredient	Quantity
Coconut	2-3 tbs
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves	few leaves

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Asafoetid/perunagaym	a pinch

    Method 

• Soak the field beans in water for over night and pressure cook it with enough water along with a pinch of salt.It should be soft not mushy.Also grind the given ingredients to a fine paste and set it aside.

•  Soak the tamarind in a cup of water and extract the juice and keep it aside .Heat the oil in a pan and do the tempering with the given ingredients.Add in the onion and garlic.Saute it till the onion turned pinkish.Add in the chopped tomato and sliced eggplants.Saute it for 2-3 minutes.

• Now add in all the spice powders and salt.Fry it for a minute and add in the tamarind water.

• Also add around a cup of water and allow it to boil for 6-7 minutes or until the raw smell goes away.Now add in the ground coconut paste and let it simmer it for couple of minutes..

• At this stage add the chopped coconut pieces and cooked beans.

• Allow it to cook for one boil and put off the flame.

• Serve it along with rice and poriyal or kootu

• Addition fresh coconut pieces is purely optional.
• If you are using fresh tender eggplant,just slit the whole eggplant and use it.
• The amount of spice powders given is for slightly spicy version.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Arusuvai Sappadu - Tamilnadu Special

In our food odyssey journey we are stopping at Tamilnadu,my native state.The Tamilnadu cuisine is famous for its distinct flavors and each district and community has its own signature recipes.
The food culture varies from district to district and Thalavaalaillai Sappadu/virundhu is famous all over Tamilandu and food is served in an order with so many delicacies.
As my grandparents are from different districts,(kongunadu,chettinadu,tiruvarur)the food in my house is a mixed of all the districts.
Today's spread is one what we make it Tamil New Year and the specialty of this spread is,it has all the six tastes served along with mukkani(three fruits-Mango,banana,jack fruits).
The six tastes are
1.Innipu - sweet -Jaggery
2.Pulipu - sour -Mango,Tamarind
3.Kasappu - bitter-Bittergourd
4.Uvarpu - salty-Salt
5.Thuvarpu-tart/astringent- Raw banana
6.Kaarpu/karam-spicy-Red and green chilly

As I made this on new year day which was a weekday here I couldn't take the step wise pictures,since Hubby was for lunch by 1 o'clock.Will update the pictures soon.
I wanted to share some breakfast thali which we make it on auspicious days but due to lot of other personal work couldn't share you.
For the auspicious days,we make sweet,idly,2 types of chutney either pongal or kichadi.Today I shared you the semiya kesari which we make it often for breakfast or evening tiffin.Let's move on to the recipes.....................

The lunch thali is of

Lemon rice
White rice
Paruppu,nei
Sambar
Rasam
Mangai Pachadi
Avarakkai poriyal
Vazhakkai varuval
Passiparuppu payasam
Thayir
Masala Vadai
Paavakkai Chips
Mango

Yelumichai Sadam/Lemon Rice

Ingredients

Ingredient	Quantity
Basmathi /sona masoori rice	1 cup
Lemon Juice/yellumichai chaaru	3-4 tbs
Green chilly/pachamilagai	3 (chopped)
Ginger/inji(chopped)	1/2 inch
Red chilly/vara milagai	2(broken)
Peanuts/verkadalai	1 tbs
Cashews/mundiri	4-5(broken)
Turmeric powder/manjal podi	1/8 tsp
Salt	1 tsp
Oil	1 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	1 tsp
Channadhal/kadalaparuppu	2 tsp
Asafoetida/perungayam	a pinch

Method

• Cook the rice in the pressure cooker or electric cooker along with a pinch of salt,separate the grains and add the sesame oil.Let it cool down completely.

• Meanwhile heat a pan with the oil and splutter the mustard seeds,add the urad dhal,channna dhal,cashews,peanuts and asafoetida one by one.Add the green chilly,chopped ginger red chilly,curry leaves and toast it for a minute.

• Add the salt and turmeric powder,mix it well.Put off the stove and add the lemon juice. 

• Stir it well to get everything blend.Add this mixture to the rice and mix it gently.

• Lemon Rice is ready.

Kathirikkai,Murungaikkai Sambar

Ingredients

Ingredient	Quantity
Toor dhal/thuvaram paruppu	1/2 cup
Eggplant/kathirikkai(sliced)	3-4
Drumstick/murungaikkai	10 (1 inch piece)
Onion	1(medium size)
Tomato	1 (chopped)
Sambar powder	1 tbs
Tamarind/puli	big goosebery size
Turmeric powder/manjal podi	1/8 tsp
Salt	11/2 tsp
Oil	1 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	1 tsp
Cumin seeds/jeeragam	1/4 tsp
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

Method

• Pressure cook the toor dhal for 4-5 whistles or till it cooks mushy and mash it with a ladle.Extract the tamarind and keep it aside.

• Heat a pan with a tsp of,saute the onion and tomato for couple of minutes.

• Add in the sliced eggplants and drumsticks and give it a mix,now add in the sambar powder.

• Mix it well and add around a cup of water and cook till the veggies gets are 3/4th done.

• Add the mashed dhal and tamarind water,let it boil for another couple of minutes.

• Now do the tempering separately in the remaining oil and add it to the sambar.

• Finally sprinkle the coriander leaves and put off the flame.

• Kathirikkai,murungaikkai sambar.

Avarakkai poriyal/Broad beans Poriyal

Ingredients

Ingredient	Quantity
Avaraikkai/broad beans	11/2 cups(chopped)
Shallots/chinna vengayam	3-4 (chopped)
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	1 tsp
Red chilly/varamilagai	2 (broken)
Coconut(grated)	2-3 tbs
Salt	3/4 tsp
Oil	2 tsp

Method

• Heat a pan with oil do the tempering with mustard seeds and urad dhal,add in the broken red chilly and saute the onion for a minute.

• Then add in the chopped broad beans and saute it for couple of minutes.

• Sprinkle 2 tbs of water and add in the salt,cook it covered in a medium flame for 5 minutes or till the vegetables gets soft.

• Add the grated coconut and mix it well and put of the flame.

• Avaraikkai/broad beans poriyal is ready.

Payatham Paruppu Payasam/Moong dhal Payasam

Ingredients

Ingredient	Quantity
Moong dhal/paasi paruppu	1/2 cup
Jaggery/vellam	3/4 cup
Coconut milk(thick)	1/2 cup
Cashews/mundiri(broken)	2tbs
Cardamom powder	1/8tsp
Coconut bits(optional)	1 tbs
Salt	a pinch
Ghee	2 tsp
Edible camphor	a mustard size

Method

• In a pan dry roast the moong dhal in a medium flame till a nice aroma comes out and becomes golden.

• Pressure cook it with enough water for 3-4 whistles in a medium flame.

• Meanwhile melt the jaggery and strain it,fry the cashews and coconut bits in the ghee and keep it aside.

• Once the pressure subsides dd the jaggery syrup and let it cook for 2-3 minutes.

• Add the coconut milk and let it cook for one boil only.

• Put off the flame add the fried cashews,cardamom powder and edible camphor and give it a mix.

• Serve it warm.

Masala Vadai/Paruppu Vadai

Ingredient	Quantity
Channa dhal/kadalaparuppu	1 cup
Red chilly/varamilagai	2
Green chilly /pachamilagai	2-3
Fennel seeds/sombhu	1 tsp
Ginger/inji	1 inch
Garlic/poondu	2 cloves
Onion(finely chopped)	1(medium size)
Curry leaves/karivepillai	1 sprig(chopped)
Coriander leaves/kothamalli	1tbs(chopped)
Salt	11/4 tsp
Oil	for deep frying

Method

• Grind the channa dhal,red chillies,green chillies,ginger,garlic and fennel seeds to a coarse batter by sprinkling little water as needed.

• Transfer it to a bowl,add in chopped onions,curry leaves and coriander leaves,mix it well.

• Take a small lemon sized, flatten it  and fry it in the oil in a medium flame till it becomes golden and crisp.

• Serve it warm.

Semiya Kesari/Vermicelli Kesari

Ingredients

Ingredient	Quantity
Semiya/vermicelli	3/4 cup
Sugar/sakkarai	1/2 cup
Ghee/nei	3 tbs
Cashews/mundiri	1 tbs
Cardamom powder/ellakai	1/8 tsp
Orange food color	few drops
Hot water	1 cup

Method

• Boil the water and fry the cashews in a tsp of ghee to a golden color.

• Heat a pan with 1 tbs of ghee and roast the vermicelli in a medium flame till it becomes golden,to this add the boiling water and cook it covered till the vermicelli becomes soft and coked completely.

• Add the food color and sugar to it,mix it well.

• Add the remaining ghee and cook it till it becomes thick.

• Put off the flame and sprinkle the cardamom powder,add the fried cashews and mix it well.

• Serve it warm.

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Milagu Kulambhu - Version 2

I have already posted a version of milagu kulambhu with no onion and garlic but today's version is slightly different.This recipe I noted down couple of weeks back in a T.V cooking show by Mrs.Revathy Shanmugam.This recipe used poppy seeds,fennel seeds and cashews to make the spice paste which was quiet new for me.
As her recipe is always a hit and not complicated,so without any second thought I tried this for our weekend lunch.The original recipe calls for a tbs of  poppy seeds,as I ran out it used only half of it.The kulambhu came out so delicious and creamy,I paired up with beans poriyal and pappads.Lts move on to the recipe.................................................

Basic Information

Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 3-4

Ingredients

Ingredient	Quantity
Shallots (chopped)	10-12
Tomato	1(medium size)
Garlic/poondu	10-12cloves
Red chilly powder/milagai podi	1tsp
Tamarind /puli	small lemon size
Curry leaves/karivepillai	1 sprig
Salt	1tsp
Oil	4tbs

To roast and Grind

Ingredient	Quantity
Black pepper/milagu	2 tbs
Cumin seeds/jeeragam	1 tbs
Poppy seeds/kasa kasaa	11/2tsp
Coriander seeds/dhaniya	1 tbs
Fennel seeds/sombu	1tsp
Cashews/mundidri	2
Coconut(grated)	2 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Fenugreek seeds/vendhayam	1/8tsp
Cumin seeds/jeeragam	1/2tsp

Method

In a pan add a tsp of oil and add the given ingredients to roast except coconut,fry it till a nice aroma comes out and becomes golden.Finally add the grated coconut and fry it for a minute,put off the flame.After cooling grind it to a fine paste.

Meanwhile soak the tamarind in a cup of water and extract the juice and set it aside.
Start by heating the pan with remaining oil,splutter the mustard seeds,cumin seeds and fenugreek seeds.Add in the shallots and curry leaves,saute it until pink.Then add the garlic and fry it for a minute,then goes in the chopped tomato.Cook it until mushy with a pinch of salt.

Now add in the chilly powder and tamarind water,ground paste.Add around a cup of water and salt,let it boil for 10-12 minutes or till the raw smell goes off in a medium flame.

Milagu kulambhu is ready.

Serve it with rice.

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

• The garlic cloves I used is slightly fat cloves,if it it a smaller variety use around 15-17 cloves.
• There may be a chance of getting a slight bitter taste while boiling but after the flavors gets incorporated the bitter taste will go off.

This recipe is off to  Cook Book Challenge # 5 Febuary week 2 and Let's Brunch on Sundays event.

Sumber http://www.naliniscooking.com

Beans Poriyal With Moong Dhal

After sharing the Kitchen Basics for 3 days todayI am sharing you a simple beans poriyal with moong dhal.
Poriyal can be made in so many ways with or with no dhal,with coconut and this recipe is with both dhal and coconut.
I have already shared a version of beans poriyal with green peas but today's version can be made with both beans and carrot or only beans. Lets move on to the recipe................

Basic Information

Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Beans(finely chopped)	11/2 cups
Moong dhal/paasiparuppu	2tbs
Red chilly/varamilagai	1
Coconut(grated)	2tbs
Shallots/chinna vengayam	4(chopped)
Salt	3/4tsp
Oil	2tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	1tsp
Red chilly/varamlagai	1(broken)
Asafoeitda/perungayam	a pinch
Curry leaves/karivepillai	few leaves

Method

Cook the moong dhal in a boiling water till it becomes soft not mushy.Pulse the grated coconut and red chilly in a blender without adding any water and set it aside.
Heat a pan with oil and do the tempering,add the chopped shallots/onion and curry leaves for a minute.Then add the chopped beans and saute it for couple of minutes.Add the salt.

Now add around 1/4 cup of water and cook it covered in a medium flame till the beans become tender.At this stage add the cooked dhal and coconut and mix it well,keep it in a low flame for a minute.Put off the flame.

Simple beans poriyal is ready ,serve it with rice and kulambhu or sambar as an accompaniment.

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

• A pinch of turmeric powder can be added and instead of red chilly,red chilly powder can be used.
• Instead of moong dhal,channa dhal can also be used.

Sumber http://www.naliniscooking.com