Karivepillai/Curry leaves Kulambhu in Simple Everyday Thali

Today's thali is a simple and comforting thali which we usually make it the next day of party food or festive food.
This is a very flavorful,slightly tangy kulambhu which aids digestion.
As we have a big curry leaves tree in our backyard,my mom makes it atleast every other week.But here in U.S curry leaves are so expensive I make it very rarely,instead I make Poondu(garlic) kulambhu often.
Last week end we had a birthday party and get together,had a heavy lunch and dinner.So next day we wanted to have a comforting food,made this kulambhu.
As I had little curry leaves,added coriander leaves along with the curry leaves,for my surprise it came out extremely delicious.

The menu is

• White rice
• Karivepillai Kulambhu(curry leaves kulambhu)
• Tomato Rasam
• Beans Poriyal(beans curry)
• Chow-chow Kottu(chayote dhal)
• Vathal(home made fryums)
• Neer mor(Buttermilk) 

 

Karivepillai/Curry leaves Kulambhu

Ingredient	Quantity
Curry leaves/karivepillai	5-6sprigs
Coriander leaves/kothamalli	1/2cup(tightly packed)
Shallots/Chinnavengayam	10 nos.
Garlic/Poondu	5 cloves
Red chilly powder/milagai podi	1tsp
Coriander powder/kothamalli podi	2tsp
Sambhar powder	1tsp
Cumin seeds/jeeragam	1tsp
Black pepper/milagu	11/2tsp
Fenugreek seeds/vendhayam	1/4tsp
Tamarind paste	2-21/2tbs
Asafoetida/perungayam	a pinch
Mustard seeds/kadugu	1/2tsp
Oil	3tbs
Salt	to taste

Method 

                 Heat a pan and dry roast the cumin seeds,pepper and fenugreek seeds in a medium flame till a nice aroma comes out,transfer to a plate.In the same pan add a tsp of oil and saute the shallots and garlic to transparent,remove it.Then saute the curry leaves and coriander leaves.Let everything cools down.

Grind cumin seeds,pepper,fenugreek seeds along with red chilly powder,corainder powder and sambhar powder to a coarse powder.Then add the curry leaves,coriander leaves mixture and grind with little water.Finally add the sauteed shallots and garlic,pulse it.(don't make it like a fine paste).

In a pan heat the oil in a medium flame and crackle the mustard seeds,asafoetida then add the ground paste.Saute it for a minute,now add the tamarind paste and add a cup of water.Cook it till it becomes thick and the oil separates.

Serve it with rice and poriyal,pappads.

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

• This kulambhu can be stored in the refrigerator for a week also.
• Sometimes you may feel a slight bitter taste initially but once the flavors get incorporated it won't be there.
• Using sambhar powder gives a very nice flavor but it can be substituted with chilly powder and coriander powder.
• Care should be taken while roasting the spices,if it is roasted in a high flame it will end up in bitter taste.
• Sometimes my mom fries whole red chilly and coriander seeds along with the spices and used instead of powders.

Check out the marathoners participating in BM#16
Linking to Thali Mela happenings in Srivalli's space and Prabha's space. 
Also sending this one to Show Me Your Hits-Iron rich foods event hosted by Julie of Erivum Puliyum started by Sangeetha of Spicy Treats.
Sumber http://www.naliniscooking.com

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is

• Sambhar Idly
• Ulundhu Vadai(urad dhal vada)
• Ven Pongal(pongal)
• Nei Roast(ghee roast)
• Degree Kaapi

The accompaniments are

• Thengai chutney(coconut chutney)
• Sambhar
• Poondu chutney(garlic chutney)

Venpongal

                        Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...

 

Ingredients

Ingredient	Quantity
Raw rice/paccharisi	1cup
Moong dhal/paasiparuppu	1/3cup
Cumin seeds/jeeragam	11/2tsp
Black pepper/milagu	1tsp
Curry leaves	1 sprig
Ginger/inji(finely chopped)	1tsp
Asafoetida/perugayam	a generous pinch
Turmeric powder/manjal podi	a pinch
Cashews(broken)	11/2tbs
Ghee/nei	3tbs
Oil	1tbs
Salt	to taste

Method 

• Wash the rice and dhal together in the water for couple of times.
• Pressure cook with a pinch of turmeric powder,asafoetida and the salt with 4 cups of water for 2 whistles in a medium flame.
• Meanwhile heat the ghee and oil in a pan and crackle the black pepper then add the chopped ginger,curry leaves and cashews.Finally add the cumin seeds and put off the stove.
• Mix it well to the cooked rice and dhal mixture and mix it well,if needed add a tbs of ghee.
• Serve it hot with chutney and sambhar.

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

• The amount of water depends on the quality of the rice,if it is too thick after pressure cook,add a cup of boiling water with a pinch of salt.
• If the mixture is too watery,cook it again till it gets thick.
• Usually I added 1/2tsp of crushed pepper and 1/2 tsp of whole pepper.
• The secret of getting tasty pongal is the amount of ghee used.

Check out the marathoners participating in Blogging Marathon#16.
Linking to Thali Mela happenings in Srivalli's space.

Sumber http://www.naliniscooking.com

Variety Rice Thali

Today's thali is a festive thali which we usually make it for Chitra Pournami day(full moon day comes in the month of April) for the pooja naivedhyam along with panakam,neer mor and fruits.
We don't use onion,garlic and other garam masalas but my kiddo doesn't like other variety rice except some kind of pulao,so I made tomato pulao for him.
The rice varieties I made on that day was

• Kalkand sadham(sugar candy rice)
• Puliotharai(tamarind rice)
• Mangai sadham(mango rice)
• Tomato pulao(tomato pulao)
• Thayir sadham(curd rice).

The accompaniments are

• Green peas curry
• Potato chips
• Fryums 
• Kothamalli thokku 
• Mangoes.

Mangai Sadham/Mango Rice

                                          Mango rice is a simple and tangy rice which can be made in a jiffy and it is a good option for lunch box.

Ingredients

Ingredient	Quantity
Raw mango(grated)	1cup
Rice(sona masoori/basmathi)	1cup
Mustard seeds/kadugu	1tsp
Urad dhal/ullutham paruppu	11/2tsp
Channa dhal/kadalai paruppu	11/2tsp
Peanuts	1tbs
Cashews(broken)	2tsp
Asafoetida/perungayam	1/8tsp
Red chilly/varamilagai/	1no.
Green chilly(chopped)	2-3nos.
Curry leaves	1 sprig
Turmeric powder/manjal podi	1/2tsp
Oil	1tbs
Salt	to taste

Method

                             Cook the rice with enough water,cool down and separate the grains.Peel the skin of the mango and grate in a grater.
Heat a pan with the oil,add the mustard seeds,urad dhal,channa dhal and asfoetida.Now add the red chilly,green chilly,peanuts,cashews and finally add the turmeric powder and curry leaves.Add the grated mango and saute it in a medium flame for 2 minutes.

Now add the salt and mix it well and keep it in a medium flame for 1 minute and turn off the stove.

Mix it with the rice till everything gets blend well.

Serve it with fryums,papad or chips.

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

Check out the marathoners participating in Blogging Marathon #16.
Linking to Thali Mela happenings in Srivalli's space.

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