Kala Channa Kadhi

 Today I am sharing another yogurt based recipe for the protein rich dishes.My family likes mor kulambhu a lot.So I try varieties of yogurt based curries.

Kadi is a North Indian version of mor kulambhu whereas gram flour and yogurt mixture is used.
Like South Indian version,kadhi has so many versions and popular in many sates.One such version is with kala chann(black chickpeas),quiet popular in Rajasthan.

The recipe sounds so simple but the taste is so amazing with piping hot rice.Tastes better if ghee is used for seasoning but I used the cooking oil.

                                                             

                                                            

                         Kala Channa Kadhi/Black Chicpeas in  Yogurt Sauce

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   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 3(generously)

  Ingredients

Ingredient	Quantity
Black chickpeas/kala channa	1 cup(soaked)
Thick Yogurt/thayir	1-1.25 cups
Gram flour/kadala maavu	2 tbs
Green chilly/pachamilagai	3-4(slit lenghty)
Red chilly powder/milagai podi	1/2 tsp
Turmeric powder	1/4 tsp
Curry leaves	few leaves
Coriander leaves	as needed
Oil	1 tbs
Salt	1 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Red Chilly/varamilagai	2 (broken)
Asafotida/perungayam	a pinch

  

   Method 

• Cook the soaked black chickpeas in a pressure cooker for 2-3 whistles along with water and a pinch of salt 

• To the yogurt add the gram flour,turmeric powder and a cup of water.Whisk it well and keep it aside.

• Now in a pan heat the oil and crackle the mustard seeds,cumin seeds,add in the asafoetida and red chilly.Toast the curry leaves and the black chickpeas,red chilly powder and salt.Give it a mix.Add in the yogurt mixture and 1/2 cup of water. 

• Let it boil for 3-4 minutes in a medium flame.Put off the flame and add in the chopped coriander leaves.

•  Serve it  with rice.

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

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

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Journey Through Tamil Cuisine - April 2016 Mega Blogging Marathon- Recap

Here is the recap of A-Z series, themed under journey through cuisines in Blogging marathon #63.
Last month we had a mega marathon event and we group of bloggers participated in the event and I chose the Tamil cuisine recipes popular in most of the districts,community and occasions.

A   Akkaravadisal

B  Beetroot Kola Urundai

C   Chola Paniyaram

D  Dosai Kulambhu

E   Ennai Parota & Empty Salna

 F   Filter Coffee

G   Gothumai Appam

H Homemade Nannari Syrup

I   Idiyappam

J  Jigarthanda

K  Kathirikkai Rasavangi

L   Lemon Rasam

M  Mor Kulambhu

N   Nannari Sarbath

O  Ottu /Olai/Ribbon Pakoda

P  Paal Paniyaram

Q  Quinao Payasam

R  Rava Kozhukattai

S   Surul Appam

T  Thavala Adai

U   Ulunthan kanji

V   Vada Curry

W   Wheat Halwa   

 X  Xtra spicy Garlic Chutney

Y  Yennai kathirikkai Kuzhambu

Z  Zucchini Kootu

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Mor Kuzhambhu / Mor Kulambhu / Mor Kuzhambhu with Bonda

Mor Kuzhambhu is a simple kuzhambhu preperation made with left over yogurt.This particular kuzhambhu can be made with veggies like okra,white pumpkin,chayote,even with vadas.I have shared.Today's version is with urad dhal bondas. Whenever we make urad dhal vada,keep some batter and next day ,make the bondas and add it to the mor kuzhambhu.This is also one authentic recipe with no onion and garlic. Off to the recipe.....

                                                                      

                                                                                     

                                                                                                              Mor Kuzhambhu

                                                                

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   Basic Information

   Preparation time 15 minutes
   Cooking time 20 -25minutes

   Serves 3

   

  Ingredients

 For the Kuzhambhu

Ingredient	Quantity
Yogurt/Curd/Thayir	1.5 cups
Toor dhla/thuvaram paruppu	2 tsp
Raw rice/pacharisi	1 tsp
Coriander seeds/dhania	2 tsp
Green chilly/pachamilagai	4-5
Coconut/thengai	3 tbs(grated)
Turmeric powder/manjal podi	1/4 tsp
Salt	1.5 tsp
Oil	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	1 tbs(chopped)

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	a pinch
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	4-5(broken)

  For the bonda

Ingredient	Quantity
Urad dhal/uluthamparuppu	1/3 cup
Green chilly/pachamilagi	2
Ginger/inji	1/2 inch piece
Salt	1/2 tsp
Coriander leaves(chopped)	2 tsp
Oil	for frying

  Method

• Soak the urad dhal in water for an hour.Grind it to a smooth paste along with ginger and green chilly without adding any water.If needed sprinkle a tbs of water,transfer it to a bowl.To this add the chopped coriander leaves and salt.Mix it well and keep it aside.
• Soak the coriander seeds,toor dhal and raw rice in water for 10 minutes.
• Now take the soaked ingredients,green chilly,ginger and coconut in a blender jar and grind it to a fine paste.Churn the curd with a hand blender or pulse it in a blender.Set it aside.

• Now heat the pan with oil and splutter the mustard seeds and fenugreek seeds,then goes in the asafoetida and red chilly,curry leaves..Add the ground paste and rinse the blender jar with water and add it.Add the turmeric powder and salt.

• Boil it for couple of minutes or till the raw flavor disappears.Now add the churned yogurt and let it cook for one boil.Put off the flame once its cooked for one boil.Don't let it boil for long time.

• Now heat the oil in a pan to fry the bonda,once the oil becomes hot enough drop a small size of batter in the oil.Fry it till golden and remove it.Add the cooked bondas to the kuzhambhu and mix it well.Garnish it with coriander leaves.Let the bonda get soaked in the kuzhambhu for 15- 20 minutes.

• Serve it with rice and potato fry.

Do not boil the kuzhambhu for a long time after adding the yogurt otherwise it may curdle.

The bondas absorb the kuzhambhu after soaking and becomes thick,so adjust the consistency of the kuzhambhu while boiling.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Sumber http://www.naliniscooking.com

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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