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Thursday, March 29, 2012

PARUPPU URUNDAI KOZHAMBHU


INGREDIENTS:

Toor dhal - 1 cup
Dry red chillies - 3 or 4
Salt - as per taste
Oil - 2 tsp.
Hing
Tamarind -  lemon sized ball

Sambhar powder - 1 1/2 tsp.
Turmeric powder  - 1 pinch

To temper:
Ghee - 1 tsp.
Mustard seeds - 1/4 tsp.
Curry leaves - a sprig

METHOD:

For the urundais (balls):
Soak toor dhal and red chillies in water for 1 hour. Drain the water completely and grind to a coarse paste alongwith salt. Heat oil, add this paste and saute well till the colour changes and well cooked. When cool, shape into small balls. Keep aside.

For the kozhambhu:
Soak tamarind in 3 cups of water and extract juice from it. In a broad vessel, pour in the tamarind extract, salt, turmeric powder and hing. When it boils, add sambhar powder. Allow it to boil till the raw smell is diffused.  When it starts boiling, "simmer the stove" and add the balls (koftas) one by one gently. Now, cook in "medium flame" till the balls float on top ( approx. 6-7 minutes).  By this time, the tamarind water will also thicken.


Transfer to a serving dish and temper with the given ingredients. Temper with mustard seeds and curry leaves. Serve hot with rice.

NOTE: Do not  put all the  balls at the same time. Put only 3 to 4 balls at a time. When it floats on top, repeat the procedure till all the balls are done. 

VARIATIONS:
1. Scraped coconut can be added to the ground paste.
2. Onions slightly sauteed can be added to the  ground mixture.

Monday, March 19, 2012

KEERAI MASIYAL / KADANCHA KEERAI



If using mulai keerai, use the tender stems also. Use only the leaves if  doing with any other keerai.  I have used arai keerai. My grandma does this in  a "kal chatti" and says that it enhances the taste. Some mash it in a blender. But I use a "keerai maththu" for mashing keerais, as I feel it should not be  like a paste. However, it is purely one's discretion whether to blend  it like a  paste or mash it with masher.

INGREDIENTS:

Keerai (greens...any variety) - 1 bunch
Toor dhal - 2 tablespoons
Turmeric powder - 1/8 tsp.
Oil - 1/2 tsp.
Cumin seeds - 1/8 tsp.
Mustard seeds - 1/8 tsp.
Urad dhal - 1/4 tsp.
Dry red chillies - 2
Hing - 1 pinch
Salt - to taste 

Sugar - 1 pinch (This retains the colour of the keerai)

METHOD:

Clean the keerai, and wash well. Take out the leaves and chop finely.

Pressure cook toor dhal with turmeric powder and mash well. Keep aside.

Heat oil in a pan and season with mustard seeds, urad dhal, cumin seeds, and chillies. Add the washed greens, a pinch of sugar and hing. Add very little water, salt and cook till done. (DO NOT ADD MORE WATER AS THE KEERAI OOZES OUT WATER WHILE COOKING). Mash with a keerai maththu till smooth. Now add the mashed toor dhal. Mix well and give it a boil. Serve hot with rice. Goes well as a side dish with south indian thali.

Friday, March 16, 2012

PACHAIMILAGAI PODI (GREEN CHILLI POWDER)


This is a traditional sticky powder, used as a pickle, done during "shraddham" days.

INGREDIENTS:

Green chilli (long) - 2 or 3
Coconut scraped - 3/4 cup
Salt - to taste
Lime - 1/2
Mustard seeds - for tempering
Oil - 1/2 tsp.

METHOD:

Scrap coconut. Roughly chop green chillies. Grind green chillies and coconut alongwith salt to a coarse powder.(DO NOT ADD WATER). Transfer to a bowl, squeeze half a lime and temper with mustard seeds.

This goes well with curd rice. Stays good for 2 or 3 days when refrigerated.


This will be very hot and squeezing the lime juice balances it.

NOTE: GENERALLY, THE FOOD COOKED ON SHRADDHAM DAYS ARE NOT PRESERVED FOR THE NEXT DAY. IT IS SUPPOSED TO BE USED ON THE SAME DAY.  HOWEVER, WE CAN MAKE  IT ON OTHER DAYS AND REFRIGERATE IT AND USE FOR  2 OR 3 DAYS.

Monday, March 5, 2012

PALAAMUSU KARAMUDHU


Palaamusu (tender jackfruit ) karamudhu OR podimas is a unique and tasty dry curry. 

INGREDIENTS:

Palaamusu (tender jackfruit / kathal) - 1
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Dry red chilly - 2
Coconut scraped - 1/4 cup 
Oil - 2 tsp.
Salt - to taste
Curry leaves - a sprig

METHOD:

Apply gingelly oil to your hand, and remove the skin of the jackfruit. Cut into very big pieces and boil in water till soft and done OR pressure cook with water for 1 whistle. Drain water completely. When cool, grate it using the big-holed grater.

Grind the chillies and coconut to a coarse powder.

Heat oil, add mustard seeds, urad dhal, and curry leaves. When they turn golden brown, add the boiled and grated palamusu (jackfruit), salt and mix well. Add in the coconut, chilly mixture and saute' well for 3 minutes. Palaamusu karamudhu is ready. Serve as a curry for South Indian meals.
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