We are entering the final week of Blogging Marathon #62 and for this week I chose to share quick meals.
Since my week days cooking is always simple and takes 30-40 minutes.But I do some of the preparations in the previous day itself.Prior preparation makes the morning cooking so easy.
As my Hubby prefers mostly South Indian food,every other day is a simple and comforting South Indian menu.Today's recipe is a flavorful vendhaya kulambhu and paired it with cabbage kottu and rice.
For this kulambhu preparation I used the store bought tamarind paste and chopped the cabbage previous day,kept it in the refrigerator.As both needs coconut paste I ground it together and used.I kept the rice in an electric cooker and while the kulambhu is boiling I made the kootu.Lets move on to the recipe...........
Vendhaya Kulambhu/Vendhaya Kara Kulambhu
Basic Information Preparation time 10 minutes
Cooking time 15 minutes
Cooking time 15 minutes
Serves 3(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Shallots/chinna vengyam(chopped finely) | 8-10 |
Red chilly powder/milagi podi | 1.5 tsp |
Coriander powder/dhaniya podi | 2 tsp |
Turmeric powder/manjal podi | 1/4 tsp |
Tamarind paste/puli | 1-1.5 tbs |
| Salt | 1 tsp |
Oil | 1.5 tbs |
Curry leaves/karivepillai | few leaves |
Grind to a fine paste
Ingredient | Quantity |
|---|---|
Coconut(grated) | 2 tbs |
Cumin seeds/jeeragam | 1/2 tsp |
Fennel seeds/sombu(optional) | 1/2 tsp |
For the tempering
Ingredient | Quantity |
|---|---|
Mustard seeds/kadugu | 1/2 tsp |
Fenugreek seeds/vendhayam | 3/4 tsp |
Dried red chilly/varamilagai | 2 (broken) |
Asafoetida/perungayam | a pinch |
Method
- Heat the oil in a pan,crackle the mustard seeds,fenugreek seeds.Add the asfoetida and dried red chilly. Add the chopped shallots with a pinch of salt. Saute till transparent,add in the spice powders like red chilly powder,coriander powder and turmeric powder,fry it for couple of minutes.if its too dry sprinkle some water.
- Now add the tamarind paste and a cup of water.Let it cook for a boil.Add in the salt and let it boil for 4-5 minutes.Add in the ground coconut paste.
- If needed add around 1/2 cup of water and boil it for 2-3 minutes.Let it simmer for another couple of minutes and put off the flame.
- Serve it with rice and kottu or pappad
- Instead of shallots,onion can be used.
- Fenugreek seeds need to crackle completely in the oil otherwise the kulambhu may turn bitter.
- As my red chilly powder was spicy I used 1.5 tsp,it can increased up to 2 tsp.
Cabbage Kottu/Muttaikose Kottu
Basic Information Preparation time 10 minutes
Cooking time 15 minutes
Cooking time 15 minutes
Serves 3(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Cabbage/muttaikose(shredded) | 3 cups |
Channa dhal/kadala paruppu | 3 tbs |
Green chilly/pachamilagai | 2(slit lengthy) |
Onion(finely chopped) | 2-3 tbs(optional) |
| Salt | 1/2 tsp |
Oil | 2 tsp |
Curry leaves/karivepillai | few leaves |
Grind to a fine paste
Ingredient | Quantity |
|---|---|
Coconut(grated) | 2 tbs |
Cumin seeds/jeeragam | 1/2 tsp |
For the tempering
Ingredient | Quantity |
|---|---|
Mustard seeds/kadugu | 1/2 tsp |
Urad dhal/ulutham paruppu | 3/4 tsp |
Dried red chilly/varamilagai | 2 (broken) |
Asafoetida/perungayam | a pinch |
Method
- Pressure cook the channa dhal for 2-3 whistles in a pressure cooker and grind the coconut,cumin seeds to a fine paste.
- Heat the oil in a pan,do the tempering with the ingredients,add the chopped onion,shredded cabbage. Saute it for 2 minutes,then add around 1/2 cup of water and cook it covered for 5 minutes.
- Now add the cooked channa dhal and mix it well,cook it for a minute.Then goes in the ground paste and cook it for 2-3 minutes or till the raw flavor goes off.Put off the flame.
- Serve it as an accompaniment.
- Instead of channa dhal,moong dhal can also be used..
- Addition of onion is purely optional,also green chilly can grind along with coconut.
Enjoy........................................
Check out the blogging marathon page for the fellow bloggers participating in BM#62.
