Kathirikkai Kaara Kulambhu/Puli Kulambhu for Tamizhar Samayal Tuesday

As many you know that we group of friends started a new event named as Tamizhar Samayal Tuesday happenings at 2nd and 4th Tuesday of every month.
Being second Tuesday today I am sharing you all a simple authentic kaara kulambhu aka puli kulambhu,popular in Tamilnadu Cuisine.
There are lots of variation and methods for this kulambhu but today's version is with the sambar powder.
The secret ingredient which makes the kulambhu flavorful is the kulambhu vadagam,dried version of onion with spices used for tempering.This kulambhu vadagam is made during summer time in many households and keep it for a year or two.
Here I used the kulambhu vadagam to make this kulambhu more flavorful,if you don't have just use the mustard seeds and fenugreek for the tempering.Here goes the recipe..............

Basic Information 

Preparation Time - 10 minutes
Cooking Time      - 20 minutes
Serves                  - 3

Ingredients

Shallots( sliced )	8-10
Tomato	1(medium size)
Garlic/poondu	8 cloves
Small round eggplant/kathirikkai	4(thinly sliced)
Sambar powder	11/2tbs
Turmeric powder/manjal podi	1/8tsp
Curry leaves/karivepillai	1 sprig
Tamarind/puli	small lemon size
Peanuts/nelakadalai	2tbs
Kulambhu Vadagam	2tsp
Salt	11/2tsp
Oil	2tbs

Method

• Soak the tamarind in 1/2 cup of water and extract the juice,keep it aside.


• Heat a pan with oil,add the kulambhu vadagam,then toast the curry leaves.Add the peanuts and fry it for a while.


• Saute the onion and garlic till transparent.Then goes in the sliced eggplant/brinjal.Fry it till it changes the color or for 2-3 minutes.


• Now add in the chopped tomato and cook it mushy.Add the sambhar powder and turmeric powder to it and give it a mix.


• Add the tamarind water,salt and a cup of water,cook it in a medium flame till the eggplants get tender and soft.(may take 8-10 minutes)


• Kaara Kulambhu is ready.

Serve it with white rice and vegetable poriyal/kootu,Pappad.

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

• This kulambhu becomes thick  on cooling,so adjust it accordingly.
• As we like it bit thicker version I made it so,instead of kulambhu vadagam a tsp of mustard and 1/4 tsp of fenugreek and cumin seeds can be used.
• This kulambhu can be made without the eggplants also.
• Veggies such a drumstick,raw banana,bitter gourd can also be used.
• Adding peanuts is purely optional, it gives a crunch. 
• Here I used fat cloves of garlic,if you are using small cloves use 12-15 cloves.

Linking this to Tamizhar Samayal Tuesday and 30 Minutes Meal Event  at Vardhini's Space.

Check out my fellow bloggers recipe here.

Sumber http://www.naliniscooking.com

Kozhi Saaru - கிராமத்து கோழிச்சாறு - Village Style Chicken Stew- Guest post for Priya Suresh

Today I am so excited to do a guest post in one of a well known blogger Priya of Priya's Versatile Recipes.She is one such caring person and passionate blogger,never forgets to visit my blog with her lovely words.
Though she is a mom of 3 kids her dedication towards blogging is amazing and like the way she posts.She is a wonderful baker,loves to bake and all her baked goodies are super hit.
When Priya came up with the idea of Rendez vous for newbies I was really happy and excited to be her guest.
I was so much confused about choosing the recipe and finally settled into this recipe as she likes non-veg especially chicken.
Coming to the recipe,its a village style chicken recipe which is a stew like preparation popular in Southern part of Tamilnadu.This saaru/stew goes very well with Idly,dosa,idiyaapam and even plain white rice.

Please check out the recipe here.

Thank you so much for this wonderful opportunity.

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

Sumber http://www.naliniscooking.com

Semiya Pulao/Vermicelli Pulao Vegan Thursday

Whenever I feel lazy to cook lunch on weekdays for myself only my go would be either sandwich or simple upma or pulao with vermicelli.As my hubby dear and kiddo is not a fan of upma,I make it for my lunch and enjoy.
Vermicelli is one such ingredient which cooks fast and can be made in no time.The only thing is it needs right amount of water otherwise it turns out mushy.
I made this pulao very similar to the vegetable pulao,instead of rice used vermicelli.Here I used the roasted vermicelli,if you are using the unroasted just fry it till golden and proceed the process.The whole garam masala spices and the mint leaves makes this pulao so flavorful and delicious.
Now on to the recipe if simple vermicelli pulao...........

Basic Information

Preparation time -15 minutes
Cooking time      -20minutes
Serves                  -2

Ingredients

Ingredient	Quantity
Vermicelli/semiya	11/2cups
Onion(sliced)	1(medium size)
Tomato(finely chopped)	1(medium size)
Mixed veggies(carrot,beans,cauliflower)	1cup(chopped
Green peas(fresh /frozen)	3tbs
Ginger&garlic paste	11/2tsp
Green Chilly(slit lengthy)	4
Coriander leaves(chopped)	2tbs
Mint leaves/pudina	15 leaves
Turmeric powder	1/8tsp
Cashews(optional)	7-8(broken)
Water	21/4cups
Salt	to taste
Oil	1tbs

For the Tempering

Ingredient	Quantity
Cloves/lavangam	4
Cinnamon/pattai	1 ich piece
Star anise	1
Bay leaf/biriyani ilai	1

Method

Heat a pan with oil and do the tempering with the whole spices,fry the cashews to golden.Now add in sliced onion,mint leaves and green chilly.Saute it till the onion becomes translucent.
Add in the ginger &garlic paste anf fry it for a minute then goes in tomato,cook it till mushy.

Now add the veggies and green peas,mix it well.Add the turmeric powder salt and stir it well.Cook it covered for 2 minutes till the veggies become tender.Meanwhile boil the water.Add the roasted vermicelli and give it a mix.

Add the hot water to it.Cook it till the water is absorbed,now keep it in a low flame and cook it covered for 4- 5 minutes.In between stir it for couple of times gently.Finally add  the chopped coriander leaves and put off the fire,mix it well.

Vermicelli pulao is ready.

Serve it warm with raitha.

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

• Don't add more water as mentioned if it is not cooked keep it in a very low flame and cook it covered.
• If the vermicelli is not roasted,mix a tsp of oil in the vermicelli and roast it in a medium flame this way the vermicelli get roasted evenly.
• I used the soaked and cooked dried peas.

Sending this to 30 Minutes Meal Event.

Sumber http://www.naliniscooking.com

Sweet Corn Sundal

As Navaratri is around the corner wanted to share some sundal recipes.Sundal is made for Navaratri and offered to God as Prashadam.As we don't have the practice of keeping Golu at my place,we make sundal for each day and offered to God.
Today's recipe is a healthy sundal with the sweet corn,can be made in a jiffy.Here I used frozen sweet corn,now on to the recipe......................

Basic Information

      Preparation Time - 10 minutes
      Cooking Time      - 10 minutes
       Serves                  - 2(generously)

Ingredients

Ingredient	Quantity
Sweet corn(fresh or frozen)	11/2cups)
Green chilly(finely chopped)	2
Coconut(grated)	2 tbs
Carrot(finely chopped)	2tbs
Red chilly/Varamilagai	1
Ginger(finely chopped)	1/2tsp(optional)
Oil	2tsp
Curry leaves	4-5 leaves
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	1tsp
Asafoetida/perungayam	a pinch
Salt	to taste

Method 

• Cook the sweet corn in the microwave oven for 4-5 minutes or according to the package instructions with enough water and a pinch of salt.Drain the excess water if any and keep it aside.
• Heat a pan with oil,do the tempering with mustard and urad dhal,the add the asafoetida,green chilly,red chilly,curry leaves.
• Add the chopped carrot and saute it for a minute,then add cooked corn and toss it well.
• Finally add the grated coconut and mix it well.
• Sweet corn Sundal is ready.

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

• Finely chopped mango can also be added for extra tangy taste.
• Along with chopped carrot,finely chopped onion can be used.
• If you are using fresh corn cook it in the microwave with the  cob for 5 -6 minutes and remove the kernels.

Sumber http://www.naliniscooking.com

Mixed Vegetable and Soya Chunks Curry

Whenever small amount of leftover veggies in fridge i make this curry along with some soya chunks or dried beans variety.Its a healthy blend of veggies with loads of flavor and taste.This curry can be made with or without coconut paste,but today's version is a coconut free.This curry tastes great with pulkhas,roti and rice too,here goes the recipe...................

Ingredients

Ingredient	Quantity
Soya Chunks	1/2cup
Chick peas/kondakadalai beans(cooked)	3/4cup
Cauliflower florets	1cup
Green beans	10
Potato	2nos.(medium size)
Onion	2(small size)
Tomato(chopped)	1(medium size)
Ginger&garlic paste	11/2tsp
Chilly powder	11/4tsp
Coriander powder	11/2tsp
Turmeric powder	1/4tsp
Garam masala powder	1/4tsp
Curry leaves(chopped)	2 sprigs
Coriander leaves(chopped)	1tbs
Fennel seeds/sombhu	1/4tsp
Salt	to taste
Oil	2tbs

Method

• Cook the chickpeas in the pressure cooker for a whistle or two with a pinch of salt.Put the cauliflower florets in the hot water with salt and turmeric powder and cut the french beans into one inch pieces.Boil or bake the potatoes and cut it into cubes.


• Put the soya chunks in hot water with a pinch of salt,cook it till it becomes double in size.Rinse it in cold water for couple of times to get rid of the odour and squeeze the excess water.Set it aside.


• Heat oil in a pan,saute the onion till transparent with a pinch of salt and add the ginger and garlic paste then follows the tomato,cook it until mushy.


• Add the chopped green beans and saute it for a minute.Now add the chilly powder,coriander powder,turmeric powder and salt to it.Add the  cooked soya chunks,sprinkle some water and cook it covered till the beans is tender.


• Now add the cauliflower florets,cooked chickpeas and potatoes to it and mix it well.


• Keep it in the medium flame for 4- 5 minutes or till the masala gets blended well.Finally add the garam masala powder and garnish it with coriander leaves.




Serve it with roti or rice.



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

• If you want to make it with coconut paste,add 2tbs of finely ground paste along with the spice powders.

Sumber http://www.naliniscooking.com

Red Bell Pepper /Red Capsicum Chutney Vegan Thursday

 
Today's recipe is a colorful chutney which I make it often  to accompany idly,dosa and paniyaram.The flavor  and color of red capsicum and onion along with red chillies,tomato makes this chutney delicious and finger licking.Lets move on to the recipe..........................

Ingredients

Ingredient	Quantity
Red Capsicum/kudamilagai	1(chopped 11/2cups)
Shallots/Chinna vengayam(peeled)	10
Garlic/poondu	2-3 cloves
Tomato(chopped)	1 (medium size)
Red chilly/Varamilagai	5
Tamarind	small gooseberry size
Oil	2tbs
Curry leaves	1 sprig
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	2tsp
Salt	to taste

Method

Heat a pan with a tsp of oil and fry the urad dhal and red chillies to a golden color,remove it.Heat a tbs of oil and saute the onion and garlic then follows the chopped capsicum.Saute it till the capsicum becomes tender.At this stage add the chopped tomatoes,salt and tamarind,cook it till the tomato turns mushy.

Let it cool down.Now in a blender jar add the red chilly and urad dhal,grind it to a powder.Then add the cool down down mixture and grind it to a fine paste.Do the tempering with mustard seeds with the remaining oil and add it to the chutney,mix it well.

Red capsicum/bell pepper chutney is ready.

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

• Don't use more urad dhal as mentioned and the amount of red chilly given is for bit spicier side.

Sumber http://www.naliniscooking.com

Vazhakkai Podi Curry/Raw banana Curry /Vazhakkai Podi Thooval

We group of friends started a event named Tamizhar Samayal Tuesday in which showcasing the recipes popular all over Tamilnadu.This event happens in the 2nd and 4th Tuesday of each month.
Vazhakkai podi curry is simple and easy to make accompaniment which popular in Southern parts of Tamilnadu especially in Brahmin Cuisines.
This curry goes very well with black pepper rasam or with variety rice.The highlight of this recipe is the freshly ground powder used in the curry.The powder can be made in bulk and store it for 2-3 months also.Lets get into the recipe..................................

Basic Information

Ingredients

Ingredient	Quantity
Raw banana/Vazhakkai	2(medium size)
Grated coconut	11/2tbs
Curry leaves	5-6 leaves
Oil	2tsp
Turmeric powder/manjal podi	1/2tsp
Salt	as needed

To roast and grind 

Ingredient	Quantity
Red Chilly/varamilagai	4-5nos.
Coriander seeds/varakothamalli	2tsp
Channa dhal/kadala paruppu	1tsp

For the tempering 

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal	1/2tsp
Channa dhal	1/2tsp
Asafoetida/perungayam	a pinch
Red chilly	1(optional)

Method

Dry roast the given ingredients in a medium flame till the aroma comes out.Grind it to a fine powder.Set it aside.Chop the raw banana into cubes and cook it in boiling water with a pinch of turmeric,salt to soft but not mushy.Drain the excess water and keep it.

Heat pan with and do the tempering with the given ingredients,add in the curry leaves.Now add in the cooked raw banana and give it a mix.At this stage add the ground powder,salt and toss it well till everything gets blend well.Finally add the grated coconut and mix it well.

Vazhakkai Podi  Curry is ready.

Serve it rice and Rasam.

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

• The grated coconut can be roasted along with the spices and ground.
• Do not over cook the raw banana otherwise it turns mushy.

Sumber http://www.naliniscooking.com