Vatha Kulambhu/Sunda Vathal Kulmabhu/Sun Dried Turkey Berry in Tamarind Sauce

For the day 2 of Blogging Marathon #60,themed under family recipes is Vatha Kulambhu.Vatha kulambhu can be made in many ways with or with no onion and garlic,freshly ground spice powder or sambar powder.
Already I have shared my mom's version of no onion garlic vatha kulambhu with manathathakkali vathal.
Coming to today's version its made with sun dried turkey berry(sunda vathal) and mango(maa vathal).Also it is made with sambar powder.As we prefer our vatha kulambhu to be on the thicker side I made it slightly thicker.Consistency is personal preference and also the addition of maa vathal is optional.
My mom used a little bit of red chilly powder along with sambar powder to get a nice color.I got my last batch of mom's homemade vathal during my India trip.While making this kulambhu I was so emotional and going to miss her home made goodies.Lets move on to the recipe...

                                                                      

                                                           Vatha Kulambhu/Sunda Vatha Kulambhu

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   Basic Information

    Preparation time 10-15 minutes

   Cooking time 25 minutes

   Serves 3-4

    

   Ingredients

  

Ingredient	Quantity
Shallots/chinna vengayam	10-12
Garlic/poondu	7-8 fat cloves
Dried turkey berry/sunda vathal	2 tbs
Dried Mango/maa vathal	7-8 pieces
Red chilly powder/milagi podi	1/2 tsp
Coriander powder/dhaniya podi	1/2  tsp
Turmeric powder/manjal podi	1/4 tsp
Sambar powder	1 tbs
Tamarind/puli	small lemon size
Salt	1-1.25 tsp
Oil	2-2.5 tbs

   For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Toor dhal/thuvaram paruppu	1 tbs
Fenugreek seeds/vendhayam	1/8 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Dried red chilly/varamilagai	1(broken)

   

    Method 

• Soak the tamarind and maa vathal in hot water and separately for few minutes.Squeeze the tamarind and extract keep it aside.In a tsp of oil fry the sunda vathal till it becomes crispy and golden.Set it aside.

•  Heat a pan with oil and do the tempering with the given ingredients,add in the curry leaves and broken red chilly.Saute the shallots for couple of minutes and goes in the garlic.Cook it till the onion becomes transparent.Now add in the spice powder and give it a mix.

• Add in the tamarind water and let it boil for a minute.Add in the salt and let it simmer for 10-12 minutes.Add in the soaked maa vathal and cook it for a minute.

• At this stage add in the fried sunda vathal and let it simmer for another couple of minutes.Put off the flame.

• Serve it with rice  and kottu.

• As the dried vathal also has salt,so keep an eye on while adding the salt.
• The consistency is personal choice.
• After adding all the spice powder mix it well and keep the flame low to avoid burning of powders.
• Here I cut the onion and garlic into 2 as the size was slightly bigger.If the size is small you can add it as such.

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

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #60.

Sumber http://www.naliniscooking.com

Kathirikkai Kondakadalai Kottu Curry/Eggplant and Chickpeas Curry

We are entering the 3rd week of Blogging marathon#60 and for this week I chose Family recipes.Today I sharing you a kottu curry made with baby eggplant and chickpeas.This is one of my mom's signature recipe and she calls this one as kottu curry.Usually kottu is made with lentil and veggies but here no lentil is used and she made this way.Whenever I make this kootu never able to get the exact taste of her.

While drafting the post I was emotional and tears were rolling down.I lost my mother couple of months back and its hard to cope up with her loss.She was my friend,philosopher,guide,mentor,still couldn't believe she is no more.The cooking knowledge what I have is inherited from her. She was an amazing cook and tried to do lot of experiments in food.

She worked as Tamil Teacher for 33 years.Though she was working never compromised on food and cooked an elaborate meal for us everyday.She made varieties when it comes to food.She loved painting,drawing rangoli and got a very nice and beautiful voice so liked to sing.

Coming to the recipe,its a simple curry made in few minutes,whenever we wanted to have some comfortable lunch she made along with rasam and some fry and pappad.This kottu curry can be served as an accompaniment or can be mixed along with rice.But we prefer to mix it along with rice and made it for last weekend lunch and served it potato fry and pappad.Off to the recipe.............

                                                                      

                                                         Kathirikkai Kondakadalai Kottu Curry

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   Basic Information

   Soaking time 8 hours

   Preparation time 10-15 minutes
   Cooking time 25 minutes

   Serves 3-4

    

   Ingredients

  

Ingredient	Quantity
Black chickpeas/kondakadalai	1/2 cup
Small round eggplant/kathirikkai	5-6 (chopped)
Onion(roughly chopped)	1 (medium size)
Tomato(finely chopped)	1 (medium size)
Red chilly powder/milagi podi	1 tsp
Coriander powder/dhaniya podi	1  tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coconut /thengai	3-4 tbs (grated)
Cumin seeds/jeeragam	1 tbs

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/ulutham paruppu	1 tsp
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Oil	2 tsp
Shallots/chinna vengayam	2(finely chopped)
Dried red chilly/varamilagai	1 (broken)

   

    Method 

• Cook the soaked chickpeas in a pressure cooker with enough water with a pich of salt for 2-3 whistles and keep it aside. 
• Now in a pan take a cup of water and to this add the chopped onion,tomato and eggplants.Let it cook for one boil.At this stage add in the spice powders and salt.

•  Cook it covered for few minutes or till the veggies become tender.Add in the cooked chickpeas and let it boil.

• Meanwhile grind the coconut and cumin seeds to a fine paste.Add the fine paste and let it cook till the raw smell goes off.

• Do the tempering with the given ingredients and add it to the kottu curry and mix it well.Put off the flame.

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• Serve it with rice .

• White chickpeas can also used instead of black one.
• The consistency can be personal choice,if you want it to be in thicker side add little more coconut for the paste.

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

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #60.

Sumber http://www.naliniscooking.com

Chegodilu / Chekodi / Ring Murukku /Crispy Rice Flour Ring

For the final day of regional recipes from Andhra cuisine for Blogging Marathon is chegolidu aka chekodi.
I enjoy these crispy rings whenever my friend and her mom makes.I never made it myself and tried it for the first time with my friend's instruction.
Its a perfect munching snack along with a cup of tea.As we heve the habit of  accompaning some murukku or mixture with our sambar rice,we had it with our meal.

                                                                      

                                                                                              Chegodilu/Chekodi

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   Basic Information

   Preparation time 35 minutes

   Soaking time 30 minutes
   Cooking time 20 minutes

   Makes 45-50 (medium size)

    

   Ingredients

  

Ingredient	Quantity
Rice flour/arisi maavu	1 cup
Yellow moong Dhal/paasiparuppu	1 tbs
Red chilly powder	1 tsp
Butter/vennai	2 tsp
Cumin seeds/jeeragam	1 tsp
Salt	1 tsp
Oil	for frying

 

   

    Method 

• Soak the dhal in water for 30 minutes.Heat a pan with a cup of water and to this add cumin seeds,soaked moong dhal,salt,red chilly powder and butter.Let it come to a boil.When the water is boiling add the rice flour and mix it well with a ladle or spatula.Once the water is absorbed,put off the flame and cover it.Let it come to a luke warm.

• Now take the dough on a plate and  gently knead the dough to make it smoother.Keep it covered.Grease the palms with oil if needed and take a pinch of small gooseberry size of dough.Roll it on a rolling board with the palms to make a rope and join the ends to make a ring.

• Make it similar way for one batch and arrange the rings on a plate.Heat the oil in a pan and once it becomes hot drop in the rings.Fry it in a medium flame till it becomes golden and crispy.Drain it on a paper towel and let it cool down completely.

• Store it in an air tight container.

• Cook it in a medium flame to cook it evenly and crispy.
• Make the rope not too thick or thin.
• Join the ends and press it gently so that the joined ends won't separate while frying.
• Make the rings for each batch and fry it,if its dried it may get cracked.
• If you feel the dough is too thick and crumbly,sprinkle some hot water and knead the dough.

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Dibba Roti /Minnapa Roti

Coming to the second day of Blogging Marathon #60,I am sharing an authentic recipe,Dibba Roti.
Dibba Roti is a thick pancake made with ground rice and urad dha,resembles idly in texture but looks like uthappam.
Traditionally dibba roti is made in a deep bottomed heavy pan.The batter is covered and slow cooked then flip to the other side to cook.
As I don't have any heavy deep pan,used my appam pan.It came out with a crispy outer and the inside was soft like idly.
Originally the recipe is made with idly rava(broken rice) but here I used the regular raw rice.So it needs to be ground to a bit coarse paste.
Dibba roti tastes awesome with any kind of chutney and we had it with nalla karam podi.

                                                                      

                                                                                                   Dibba Roti

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   Basic Information

   Recipe Source  Spicing your life

   Preparation time 35-40 minutes

   Fermentation time 2-3 hours
   Cooking time 15-18 minutes

   Makes 2 

    

   Ingredients

  

Ingredient	Quantity
Raw Rice/pacharaisi	1 cup
Urad Dhal/uluthamparuppu	1 cup
Green Chilly/pachamilagai	2(finely chopped)
Curry leaves/karivepillai	1 sprig(roughly chopped)
Cumin seeds/jeeragam	11/2 tsp
Salt	1 tsp
Oil	4 tbs

 

   

    Method 

• Soak the rice and dhal separately for 3-4 hours.Grind the urad dhal to a fine paste and remove it.Now grind the rice to a bit coarse paste.Mix the rice and dhal,add the salt and mix it thoroughly.Keep it on the counter for 2-3 hours.

• Now to the batter add in chopped green chilly,cumin seeds and curry leaves.Mix it well and the batter should be thick not runny.

• Heat a pan with 2 tbs of oil and pour around 3-4 ladle full of batter.The thickness should be around 1 inch,no need to spread the batter.

• Cook it covered in a medium flame for 4-5 minutes.Then gently flip it to the other side and cook it for another 3-4 minutes in a medium flame.

• Once the flipped side turns golden then remove it from the pan.

• Serve it with chutney and spice powder.

• Cook it in a medium flame.
• The amount of curry leaves and green chilly can be increased according to personal preference. 
• Grind the rice to a bit grainy to get a nice texture..

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

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #60.

Sumber http://www.naliniscooking.com

Nalla Karam Podi/Nalla Karam

We entered the brand new year,also I joined the Blogging Marathon after a short break.We are entering the 60th edition and for this week I chose to share Regional recipes.
When I was going through my cook books to choose some recipes for the theme,this powder caught my attention.So decided to share some Andhra recipes which I noted down from a good friend of mine,long time back.Her mom is an amazing cook and cooks for a large crowd in no time.When she was here I noted down some of her signature recipes such as spicy pickle and powders.
Andhra  cuisine is famous for its pickles and powders also she introduced me this nall karam podi.This powder can be mixed with rice and eaten,also be used as an accompaniment for idly and dosa,topped with sesame oil or ghee like idly podi.
The taste of this powder is entirely different from the regular idly podi.As this podi uses tamarind and coriander seeds curry leaves,it has got a very nice tangy taste and flavor.Off to the recipe............................

                                                                      

                                                                                         Nalla Karam Podi

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10-12 minutes

   Makes 11/2 cups

    

   Ingredients

  

Ingredient	Quantity
Dried red chilly/varamilagai	22-25
Coriander seeds/Dhaniya	1/3 cup
Channa dhal/kadala paruppu	1 tbs
Urad dhal/uluthamparuppu	2 tbs
Cumin seeds/jeeragam	2 tsp
Curry leaves/karivepillai	3-5 sprigs
Tamarind/puli	small lemon size or 20 gms
Garlic/poondu	3-4 fat cloves(crushed)
Salt	11/4-11/2 tsp
Oil	2-3 tsp

 

   

    Method 

• Heat the pan 1/2 tsp of oil and fry the red chillies for couple of minutes,remove it.In the same pan add around 1/2 tsp of oil and roast the coriander seeds till it becomes golden and crispy.Remove it and keep it.

• Now again add another 1/2 tsp of oil and fry the dhals in a medium flame till the color changes and slightly golden.Once the dhals become nice and crisp remove it.Fry in the cumin seeds and curry leaves in 1/2 tsp of oil,till the curry leaves turned crisp.Remove it from the keep it.

• Now fry the tamarind in the pan without adding any oil.Once the tamarind becomes soft remove it.Now add in the crushed garlic in the pan and fry it for a minute and remove it.Let all the ingredients get cool down.

• After cooling grind the red chillies,coriander seeds,and tamarind to bit coarse powder.Now add in the curry leaves,cumin seeds,dhals,garlic and grind it.Now add in the salt and give it a pulse.

• Store it in an air tight container.

• Roast the ingredients in a medium flame.
• The amount of curry leaves can be increased according to personal preference. 
• The powder needs to be in a bit coarser side,so grind it accordingly.

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

Sumber http://www.naliniscooking.com