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

Sumber http://www.naliniscooking.com

Zucchini Kottu

Today is the final day in Journey through Tamil Cuisine in A-Z series in mega BM and the letter is Z.Usually I end up the mega marathon with a sweet note,as Z is one of the toughest letter to find a Tamil recipe I made a simple kootu with Zucchini.Since zucchini belongs to the squash family,I made the kootu the way we make soraikkai/squash.
As zucchini cooks very fast,it takes few minutes to cook.Here I used the cooked channa dhal,but any type of dhal can be used.
Kootu can be mixed along with rice as well as can be an accompaniment for a spicy and tangy kuzhambu varieties.I paired up with the ennai kathirikkai kuzhambu,lets move on to the recipe...........

                                                                      

                                                            

                                                                                 Zucchini Kootu

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   Basic Information

   Preparation time 10 minutes
   Cooking time 20 minutes

   Serves 3

   

  Ingredients

  

Ingredient	Quantity
Zucchini	2 (chopped)
Channa dhal/kadala paruppu	3 tbs
Turmeric powder/manjal podi	a pinch
Salt	3/4 tsp
Oil	1 tsp
Curry leaves/karivepillai	few leaves

   To grind to a fine paste

Ingredient	Quantity
Dried red chilly/varmilagai	1
Green chilly/Pachamilagai	1
Coconut(grated)	2 tbs
Cumin seeds/jeergam	1 tsp

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	1 tsp
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

  Method

• Cook the channa dhal in a pressure cooker for 2-3 whistles.It should not turn mushy but needs to cook until soft.Grind the given ingredients to a fine paste and keep it aside.

• Peel the skin if needed for the zucchini and chop it.Keep a pan on the stove and add the chopped zucchini and to this add 1/4 cup of water.Add the salt and turmeric powder to it.Cook it covered for 3 - 4 minutes or until 3/4th cooked.Now add the cooked channa dhal and mix it well.

• Add the ground paste and let it cook for 3 minutes or till the raw smell disappears.Do the tempering in a pan and add it to the kootu and mix it well.Put off the flame.

• Serve it with white rice and kuzhambu

• As zucchini cooks very fast it may turn mushy,so keep an eye while cooking.
• Instead green chilly,2 red chillies can be used in the coconut paste.

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

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Yennai Kathirikkai Kulzhambhu/Ennai Kathirikkai Kulambhu - No Onion & Garlic Version

For letter Y under the theme journey through Tamil cuisine,in Blogging Marathon,sharing you a finger licking kulambhu/kuzhambu.
Yennai kathirikkai kulambhu is an authentic preparation of Tamilnadu and lot of variants for this recipe.
Yennai Kathirikai kulambhu is a tamarind based gravy in which eggplant is stuffed and used.This is a slightly spicy gravy goes very well with rice.
I have already shared my mom's version of ennai kathirikkai kulambhu but this version is with no onion and garlic.Off to the recipe...........

                                                                      

                       
                       Yennai Kathirikkai Kuzhambu                 
             

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   Basic Information

   Preparation time 15 minutes
   Cooking time 25 minutes

   Serves 3

   

  Ingredients

  For the gravy/kuzhambu

  

Ingredient	Quantity
Brinjal/eggplant/kathirikkai	5-6
Tamarind/puli	a big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Oil	1.5 tbs
Curry leaves/karivepillai	few leaves

   To roast and grind

Ingredient	Quantity
Dried red chilly/varmilagai	5-6
Coriander seeds/dhaniya	1.5 tbs
Coconut(grated)	3 tbs
Chann dhal/kadala paruppu	1 tbs

   For the tempering

  

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

  Method

• Dry roast the given ingredients except coconut in a pan to a golden color.After the spices turned golden add in the grated coconut and fry it.

• After cooling,coarsely powder it in a blender.Soak the tamarind in water and extract the juice. Add turmeric powder and keep it aside..

• Remove the stalk in the eggplant and make a '+' mark on the eggplant.Stuff some ground spice powder for the egg pants and arrange it on  plate.

• Heat a pan with oil and crackle the mustard seeds and fenugreek seeds.Add the asafoetida  and red chilly,curry leaves.Add the stuffed eggplant and fry it for 3-4 minutes or until the eggplants are half cooked.Add the remaining spice powder and salt.Give it a mix.

• Add the tamarind water along with a cup of water.Let it cook covered in a medium flame for 10 minutes.Once the eggplants are tender,remove the lid and let it simmer for 2-3 minutes.Add some curry leaves and put off the flame.

• Serve it with white rice and some veggie poriyal along with pappad.

• Once the kulambhu becomes cool down it gets thick,so adjust the consistency according to preference.
• Use small and same size eggplants to get cook evenly.
• Using the sesame oil gives a nice flavor and taste to the kulambhu.

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

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Xtra Spicy and Xtremely Easy to make Poondu Chutney/Garlic Chutney

We are almost in the end of the A-Z series in journey through Cuisine in mega marathon and today is letter X.As there is no ingredient or dish starts with X,need to use English word.So decided to make this (e)xtra spicy and extremely easy to make garlic chutney.
This chutney is often made when there is no accompaniment for the left over idlys.This chutney tastes so good with chutney and end up in eating (e)xtra few idlys.Usually this chutney is ground in a stone mortar(grinder) and it will be in a thick consistency.But with the mixie it is bit hard to get a thicker consistency.
As this is a spicy chutney it needs to be topped up with generous amount of sesame oil.Here I used little amount of tomato.But addition of tomato is purely optional.My mom used to add tomato,as it subtle the spiciness.Off to the recipe.....

                                                       

                                                            

                                                Xtra Spicy and Xtremely Easy to Make Poondu Chutney

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   Basic Information

   Preparation time 10 minutes

   Cooking time no cooking time

   Serves 4

   

  Ingredients

    

Ingredient	Quantity
Dried Red chilly/varamilagai	6-8
Garlic/poondu	3-4 small cloves
Tamarind/puli	small gooseberry size
Toamto	1/2 (small size)
Salt	1/2 tsp
Sesame oil/nalla ennai	1 tbs

  Method 

• Take the red chillies,tamarind and salt in a blender jar.Powder it for a minute.To this add a tbs of water and grind it to a smooth paste.Now add the garlic and tomato to it and grind it..

• Transfer the chutney to a bowl.Now heat a small with sesame oil and once it becomes hot,pour it on the chutney.Mix it well and serve.

• Serve it with idly.

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

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

An InLinkz Link-up

Sumber http://www.naliniscooking.com