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Showing posts with label Dakshin - Sides for Rice. Show all posts
Showing posts with label Dakshin - Sides for Rice. Show all posts

Wednesday, April 3, 2013

Vetthai Kozhambhu (TamBram Style)

Hi... Today I made Vetthai Kozhambhu.. It is spicy..tangy sides for Rice... My friend Gunjan calls it "Vetthai Coimbatore" hehehe.. This recipe is my all time favourite.. I can have it even for my mid-nite hunger.. :)
 
 



 
Ingredients:
 
Drumstick - 1 cut into 2' pieces
Shallots (Sambar onions) - 10 to 12
Gingelly Oil - 5 tbsp
Sambar powder - 2 tbsp (Store bought or home-made)
Mustard seeds - 1 tsp
Curry Leaves - 1 sprig
Dry Red Chilli - 2 broken into 4
Tamarind extract - 1/2 cup liquified
Turmeric Powder - 1 tsp
Salt to Taste
Jaggery - 1 tbsp
 
Method:
  1. Heat Oil in Kadai, add Mustard seeds, Curry Leaves & dry red chillies
  2. Once Mustard seeds starts spluttering, add shallots, drumstick pieces, turmeric powder,salt & sambar powder
  3. Let it fry for 2 to 3 mins in medium flame
  4. Add Tamarind water to it
  5. Let it cook for 10 mins till Oil separates (add more water if required)
  6. Add Jaggery & give it a boil.
  7. Remove from flame & serve with Hot Rice & Ghee
Tips:
  • Use home made sambar powder, gives good taste
  • It can be stored for one week if kept in fridge
 
 

Tuesday, March 26, 2013

Melagu Kozhambu (Pepper Sides for Rice)

This Kozhambu reminds me of the time I delivered My daughter.. Post delivery we are supposed to have this with rice as pepper & garlic are good for digestion and heals pain. It is a very simple & easy to make dish.







Ingredients:

Gingelly Oil - 5 tbsp & 1 tsp
Garlic - 15 to 20 pods
Salt to taste
Turmeric - 1 tsp
Curry leaves - 1 sprig
Mustard Seeds - 1 tsp
Tamarind - lemon sized soaked in water

To Roast & Grind:

Toor Dal - 2 tsp
Channa Dal - 2 tsp
Urad Dal - 2 tsp
Pepper - 3 tsp
Jeera - 2 tsp
Dhania seeds - 3 tsp
Curry leaves - 2 sprigs

Method:
  1. Heat 1 tsp of oil in Kadai & add all the ingredients in "To Roast & Grind". Add Tamarind to it. Grind it to a smooth paste
  2. Heat 5 tbsp of oil in same Kadai. Add Mustard seeds, Curry leaves, Garlic pods & stir till they are light brown in color
  3. Add Salt & pepper paste. Add Water if required.
  4. Cook with closed lid in low flame till the oil separates.
Tips:
  • This can be kept for 2 days (without refridgerating) or 1 week if kept in fridge
  • This is very good for digestion & upset stomach
  • For kids, pepper quantity can be reduced.

 

Monday, March 25, 2013

Cabbage Koora (Andhra Style)

 Hi.. for last four years I have been trying to learn loads of Andhra recipes. However, I have tried many of them. I will post those recipes very soon. Andhra-ites generally eat lots of pickles & vegetables.. I made Cabbage Koora..My daughter loved it.



 
 
Ingredients:

Cabbage - 3 cups (Shredded)
Oil - 1 tbsp
Mustard seeds - 1 tsp
Asafoetida -  a generous pinch
Curry Leaves - 10 to 12
Urad Dal - 1 tsp
Salt to taste

To Grind:

Coconut - 3 tbsp (grated)
Ginger - 1/2 inch
Green Chilli - 1

Method:
  1. Grind the ingrdients mentioned in "To Grind" in a mixer without adding water
  2. Heat oil in a Kadai, add mustard seeds & urad dal and let it splutter. Add Curry leaves and asafoetida
  3. Add Cabbage. Cover and let the cabbage soften & cook on low flame. (You can sprinkle water if it is too dry)
  4. Add Salt to taste and then add the coconut mixture in it.
  5. Saute for 3 to 5 mins on low flame.
Tips:
  1. Do not cover after adding coconut mixture
  2. Serve hot with plain rice or sambar rice.
 

Wednesday, March 20, 2013

Poricha Rasam (Fried Rasam)


This is my all-time favorite.. This is one rasam which reminds me of my childhood and how my grandmother would prepare for us...

Now whenever I go to my mother's place.. this rasam will top my list of food prepared by my mother & grandmother

 
 


Ingredients:

Toor Dal - 1/4 cup Boiled & mashed
Tamarind Water - 1/4 cup
Tomato - 1 medium sized (chopped)
Curry leaves - 10 to 12
Asafoetida - a generous pinch
Turmeric powder - 1 tsp
Sambar powder - 2 tsp (homemade or store bought)
Green Chilli - 1 cut into 4 pieces
Salt to taste

To Temper:

Oil - 2 tblsp
Mustard Seeds - 1 tsp
Jeera - 1 tsp
Dhania Seeds - 1 tsp
Dry Red Chilli - 1 cut into 4 pieces
Appalam (south indian urad papad) - 2 nos. cut into small pieces

Method:
  1. For Rasam, Take a deep dish and add tamarind water, tomato, curry leaves,  asafoetida, sambar powder, turmeric powder, green chilli, salt & bring it to boil till raw smell goes
  2. Add a cup of water to boiled & mashed toor dal to make it watery
  3. Boil it for 2 to 3 mins in low flame
  4. Heat oil in small kadai, add mustard seeds, Jeera, dhania seeds, dry chillies & appalam till appalam fries.
  5. Add this temper to prepared rasam

Tips:
  • Serve hot with Steamed Rice
  • No accompliments required
  • Not very spicy & can be given to kids easily  

Ennai Katarikai (Spicy Oily Brinjal)


Hi... I made Ennai Katarikai Kozhambhu... It is my ONLY resort when I am out of Sambar Powder to make Sambar or Vettai Kozhambhu...




Ingredients:

Small Brinjal - 8 to 9
Tamarind Water - 1/3 cup
Turmeric powder - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10 to 12
Asafoetida - a generous pinch
Salt to taste
Jaggery (grated) - 2 tsp
Gingelly Oil - 4 tblsp + 1 tsp

To roast & grind:
Urad Dal - 2 tsp
Toor Dal - 2 tsp
Channa Dall - 2 tsp
Dhania - 4 tsp
Dry Red Chillies - 5 to 6


Method:
  1. Heat 1 tsp Oil in a Kadai, add allingredients in "To roast & grind". Roast it till it changes color to light brown & grind it to powder.
  2. Cut the stem of brinjal & make a slit till half on top to stuff the roasted powder.
  3. Heat balance Oil in Kadai & shallow fry the stuff brinjals & keep them aside.
  4. In the same Oil, add Mustard seeds, curry leaves, turmeric powder, asafoetida, salt and 2 tblsp of roasted powder.
  5. Add Tamarind water and let it boil
  6. Add shallow fried brinjals to it & let it simmer for 10 mins till the oil separates
  7. Add Jaggery & just give a quick stir

Tips:

  • Serve Hot with steamed rice
  • You can add water if the gravy is too thick
  • You can use the left over roasted powder for orka or potato curry