Pooshanikai Mor Kulambu | Pumpkin Yogurt Gravy!

Mor Kulambu is my mom's favourite gravy in South Indian cuisine and you know many recipes are learnt from Mom. All recipes will be extraordinary when mom prepares for us with her motherly love. I am dedicating to her for Mother's Day.

Ingredients
Pooshanikai/White/Grey Pumpkin - 1/2 kg
Curds - 1 cup
Fresh grated coconut - 1 cup
Green chillies - 2nos(As per your taste)
Salt
Rice - 1/2 tspn

Seasoning
Oil - 1 tspn
Mustard - 1/2 tspn
Fenugreek seeds - a pinch
Dry red chilli - 1no
Curry leaves - few

Preparation Method
Cut pumpkin into medium size dices. Cook them with little water , salt until soft.
Grind fresh grated coconut, green chilli, rice and little water to a smooth paste.
MIx this in the cooked pumpkin and boil till raw smell goes.
Now add salt and off the stove.
Season it with the above mentioned ingredients under "Seasoning"
Once its cool add curds and mix well.

Pooshinikai Mor Kulambu is ready to serve. Serve with hot rice.

Notes - Some people mix curds while cooking itself. But it may curdle due to heat.

This recipe is going to Veggie/Fruit a month by Priya hosted by Sowjanya.
CC Mom's Recipe by Sravani
Black & White Wednesdays by Susan and hosted by Siri.

Mathan/Sweet Pumpkin Sambar | Inji/Ginger Pachadi | Traditional South Indian Thali!

Sara's Corner is featured on the Foodie Blogroll  Featured Blogs for April 27, 2012. See this link here Featured Blogs Page. I am very happy and excited.

Let it be festivals or any occasions, at home we will have thali prepared and served on Banana Leaf. I have served in this steel thali plate, it was given by my grandmother with other utensils for my wedding.

Click on the names for Recipes
Paal Payasam
Beans Curry(French)
Paruppu Vadai
Ingi Pachadi (for recipe see below)
Steamed Rice
Paruppu
Ghee
Parangikai Sambar (for recipe see below)
Paruppu Rasam
Appalam/Papad
Curds/Yogurt
Pickle
Salt
Banana


Recipe for Mathan/Sweet Pumpkin Arachuvitta Sambar. On all special festivals and occasions Arachuvitta Sambar should be prepared - This is my family's favourite sambar.


Parangikai/Mathan/Sweet Pumpkin -  1/2 kg
Tuvram Paruppu | Toor dal - 1/2 cup
Turmeric powder - 1/2 tspn


For Grinding
Dhaniya /Coriander -  2 tablespoon
Channa Dal - 2 tspns
Dry red chilli - 4 nos(As per your taste)
Katti Peringayam - a small piece
Venthayam/Fenugreek seeds -  2 pinches
Fresh grated coconut - 1 /2 cup


Preparation Method
Wash, remove skin and seeds. Cut the mathan into medium cubes.
Cook Toor dal in pressure cooker with water for 4 to 5 whisltes and keep aside.
Heat a Kadai, add 1/2 tspn oil and fry all the ingredients under "for grinding" till the dal is brown. Allow it to cool and grind with little water to smooth paste.
Boil tamarind water and mathan with little salt and tumeric.
Once the mathan is boiled slightly soft add the grinded mixture and dal.
Boil well. It should be semi liquid consistency as later it will become thick.
Season it with ghee, mustard, curry leaves.

Recipe for Inji Thayir Pachadi | Ginger Yogurt Raitha.


This simple pachadi is mostly prepared on auspicious occasions at my home.


Ingredients
Ginger - 2" piece
Green Chilli - 2 nos(As per taste)
Grated Coconut - 2 tablespoons
Curds/Yogurt - 1 cup
Salt
Chopped Coriander for garnish.


Preparation Method
Grind ginger, coconut, green chilli with little water and curds in blender to smooth paste. If you like ginger you can grind to coarse paste too. Mix in the curds. Garnish with coriander.

Inji Pachadi is ready to serve.

Notes - On all festivals dishes are prepared without onion and garlic.

This recipe is going to Indian Thali Mela Event hosted by Srivalli.

Manga Sadam | Mamidikai Annam | Ugadi Special Recipe!

I wish you all my readers a very Happy n Prosperous Ugadi and Gudi Padwa!

ಯುಗಾದಿ ಹಬ್ಬದ ಶುಭಾಷಯಗಳು,  ఉగాది శుభాకాంక్షలు and  'गुढी पाडव्याच्या हार्दिक शुभेच्छा'.

Manga Sadam | Mamidikai Annam| Mavinakayi Chitranna |Mango Rice is very tangy and delicious rice. Its usually prepared on Ugadi. Click here for recipe for Ugadi Festivals.

Ingredients

Rice - 1 cup
Raw Mango - 1 no(Kizhimukku)Grated

Groundnuts - Handful

Gingely Oil - 2 tablespoon

Mustard - 1 tspn

Channa Dal - 1 tspn

Dry Red chilli - 2nos(As per your taste)

Turmeric pwdr - 1/4 tspn
Hing - a pinch

Curry leaves

Salt

Preparation method:

Cook rice with 2.5 cups water for 3 to 4 whistles. Allow the rice to come to normal temperature.

In the mean while

Heat oil in a pan/wok, add mustard seeds. Once it splutters add channa dal, groundnuts. Saute till channa dal turns light brown. Add curry leaves, red chillies and saute.
Add the grated mango and cook till its soft. Add little salt and turmeric powder.

Turn the stove off. Add the rice and salt. Let it sit for a while so that the taste of mango is gets obsorbed into the rice .

Manga Sadam rice is ready to serve. This can be served with fried papads and vadams. I served with Mor Kolambu.

Notes - You can also cut mangoes into small pieces and grind coarsely in mixie.(Optional)

This recipe is going to Only South Indian event by Pari

Sweet Karamani/Black Eyed Bean Sundal | Navarathri Special!!!

Hi Friends,

Hope you are having great time this Navarathri. Have been quite busy with the festive season and couldnot blog. Just posting this recipe I prepared today. This sundal is special for Navarathri as it is a sweet one.

Sweet Karamani Sundal is a sundal prepared with vellam/jaggery and this is very tasty.
Tomorrow is Saraswathi Pooja, Kondakadalai/Chickpea/Garbanzo Sundal is prepared and offered to God with other menu for festivals. To read more on Navarathri click here.

IngredientsKaramani/Black Eyed Beans - 4 cups (Brown or white, I used white)
Vellam/Jaggery - 4 cups(powdered)
Fresh Grated coconut - 1 cup
Elakka/Cardamom powder - 4 pods

Preparation Method
Soak karamani/blackeyed beans overnite with enough water. Pressure cook for about 4 to 5 whistles with water and a pinch of salt in medium flame. (We should not cook anything without salt)
In a kadai or wide vessel, put vellam/jaggery with 1 cup water and boil well. Let it dissolve fully. Then filter it if any dust or mud particles are there. Wash the kadai and add the filtered jaggery, again boil it well till the raw smell goes and it reduces a bit.
Once its boiled, add grated coconut and mix.
Add boiled karamani and mix. Stir in intervals. Let it boil well and until no water left. Off the stove then add elachi powder mix.

Sweet Karamani Sundal is ready to serve to God.

Sorakkai/Bottle Gourd Rava Ladoo Repost!!!

I usually make Rava Ladoo, this time tried with Sorakkai/Bottle Gourd. Sometime back this was showed on TV and tried by my friend.  It was different, tasty and moist.

Ingredients
Sorakkai/Bottle Gourd - 1/2 cup
Rava - 2 cups
Sugar - 1 1/2 cup(as per taste)
Elachi/Cardamom - powder of 2 pods
Ghee - 1 tspn + little more
Cashews/Pistachoes - few
Milk - 1 to 2 tspns

Preparation Method
Grate Sorakkai and squeeze just little water but not fully. Keep it aside.

Heat a thick bottom kadai, add 1/2 tspn ghee, add rava and roast till its slightly brown and gets good aroma. Transfer it to a wide vessel. Add sugar, press and mix well with a spoon.

In the same pan, add 1/2 tspn ghee, add grated sorakkai saute till the raw smell goes. Add this to the rava mixture.


In the same pan, add little ghee and fry chopped nuts till brown. Add this also to the mixture.


Now mix everything finely with a spoon.


Sprinkle little milk as sorakkai is little moist and mix to a soft dough by hand.


Take lemon size of the mix to get round shape.


Store it in an air tight container and enjoy. This will be perfect to eat next day or rests for a 2 -3 hrs. Its good to prepare for guests and festivals.

This recipe along with my Carrot Rice Payasam, Dumroot Halwa and MW Low Fat Carrot Halwa, Carrot Halwa, Jackfruit Payasam are going to Celebrate Sweets Fruits n Veggie by Raks and Nivedita.

This recipe alongwith the following is going for
"IndusLadies.com eBook for Diwali.

Badam Puri - http://simplysara07.blogspot.com/2009/05/badam-puri.html

Seven Cup -  http://simplysara07.blogspot.com/2009/06/seven-cup.html

Maaladu/Besan Ladu - http://simplysara07.blogspot.com/2009/03/maaladubesan-laadu-recipe.html

Holige/Obattu - http://simplysara07.blogspot.com/2011/04/holigeobattu-step-by-step-recipe.html

Sorakayi Rava Laddu - http://simplysara07.blogspot.com/2011/04/sorakkaibottle-gourd-rava-ladoo.html

Carrot Rice Payasam - http://simplysara07.blogspot.com/2011/04/carrot-rice-payasamkheer.html

Amani Kozhakattai Payasam Step by Step Recipe | Vinayagar Chathurthi Recipe!!!

WISH ALL MY READERS A VERY HAPPY VINAYAGAR|GANESH CHATHURTHI. GANAPATHI BAPPA MOURYA!!!!


Amani Kozhakattai Payasam is prepared with rice flour dough and cooked in jaggery and milk.


Preparations are started for Tomorrow's Vinayagar Chathurthi at my home. Some of the dishes are Ullandhu Kozhakattai, Poornam Kozhakattai,Karjikai/Somasi, Ellu Urudai, Paruppu Payasam, Sundal and more. For more recipes on Vinayagar Chathurthi you can browse Indusladies Forum for more recipes here.


Steps

Dough

Take little dough.

Spread it lengthwise.

Take little portion and make small balls.

Place it in the idli plate and steam.

Recipe
Ingredients
Kozhakattai Maavu - 1 cup(Approximate 20 tiny balls) to make the dough click here.
Vellam/Jaggery - 1 cup
Milk - 1 cup
Fresh Grated coconut - 1 cup
Rice - 1/2 tspn
Elakka/Elachi - 1no


Preparation Method
Steam the kozhakattai urundai, with other kozhakattai and keep ready.
Heat a vessel, add vellam/jaggery with little water, let it dissolve. Filter it if any mud particles are there.
Grind coconut, rice and ellaka in mixer or blender with little water to fine paste.
Again boil the vellam/jaggery till raw smell goes, then add milk, kozhakattai urundai. Mix well an boil in simmer flame.

Ammani Kozhakattai Payasam is ready to offer for Lord Vinayagar and Enjoy!!!

Arasi Paruppu Payasam | Happy Gokulashtami/Krishna Janmashtami!!!

Payasam is a mix of Rice, Jaggery and choice of Dal. Here I have used Channa Dal/Kadalai Paruppu, its very aromatic and tasty. I have posted few payasam varieties here. I prepared this for Avani Avittam Festival on Saturday.

It was perfect and everyone liked at my home. This recipe was taught by my Mother in Law, Thanks a lot.

Pic courtesy : Google images

Wish you all a very Happy Gokulashtami!!!


Here goes the recipe.

Ingredients
Rice - 1/2 cup(I used Ponni)
Channa Dal/Kadalai Paruppu - 2 tspns
Vellam/Jaggery - 1.5 cups(powdered or broken)
Fresh grated coconut - 1/2 cup + Rice - 1/2 tspn(for grinding)
Elachi powder - 1/4 tspn
Milk - 1 glass
Ghee - 1 tspn
Cashews/Raisins - 2 tspns


Preparation Method
Wash, rinse rice and channa dal. Pressure cook upto 3 whistles with water.
In a vessel, add vellam/jaggery with 1/2 cup water and allow it to dissolve. If required add more water, once its fully dissolved, filter it and again start boiling in low flame on occasional stirring till the raw smell of Jaggery goes.
Grind the coconut and rice with little water to fine paste.
Once the pressure is gone, take the rice and dal mix and mash it with a laddle/karandi.
Add the rice, dal mix to the jaggery, coconut paste and mix well.
Finally add milk and boil well. It should be to medium consistency. off the stove


Heat ghee in a pan, add cashews and raisins. Fry till brown and add to the payasam.


Delicious Payasam is ready for Neivedyam and Enjoy it warm or chill!!!

Once again wish Happy Gokulashtami to all friends celebrating the festival.


Until my next post. Happy Weekend.


Cheers,
Saraswathi

Holige/Obattu ಹೋಳಿಗೆ/ಒಬ್ಬಟ್ಟು Step by Step Recipe!!!

Holige/Obattu ಹೋಳಿಗೆ/ಒಬ್ಬಟ್ಟು is one of the popular sweet in South India - Karnataka, Andhra Pradesh and Tamilnadu . Its popular and must sweet in Karnataka for festivals, weddings and functions. I prepared this for Tamil New Year in Karnataka style. My mom and dad helped me in this. Thanks a lot.

Ingredients
Chiroti Rava/Small sooji,semolina - 2 cups
Salt a pinch
Turmeric - 2 pinches
Oil - 1 cup

For Filling/Hoorna/Poornam
Toor Dal - 2 cups
Jaggery - 2cups(As per your taste)
Grated Coconut - 1 cup
Cardamom powder/Elakka - a pinch
Preparation Method - Step by Step Method

Mix Rava, turmeric, 1 tspn oil, salt with little water and form soft dough. Pour oil and leave it for 3-4 hrs.(You can do this previous day too and leave it in fridge.) Keep punching and beat it like chapathi dough.The more it rests, the obattu will be very soft.

Pressure cook toor dal to one whistle, strain the water and keep aside for rasam. Allow dal to cool. I will post this photo soon.

For Filling/Hoorna now Grind toor dal, jaggery, grated coconut and elachi powder to fine paste.  (Wash the mixie with water and keep aside this mixture for rasam)

Take a thin plastic paper grease it with oil.

Take small balls of the dough, knead it to a puri shape and fill it with lemon size hoorna.

Close all the edges turn it.

Knead with a rolling pin to form a chapathi shape slowly.

Heat a tawa/skillet, grease your hands and slowly remove from plastic sheet and put in on the tawa/skillet.

You can put ghee or oil and cook both sides till light brown.

Follow the same procedure with the rest of dough.

Delicious Holige/Obattu is ready to serve. It will be very soft because of the rava. You can eat after 2days too.

Notes - You can store the balance dough and filling in air tight container and refridge it for later use.

Mangai Pachadi and methods!!!

Wish you all a very Happy Vishu!!!

Mangai/Raw Mango Pachadi is a traditional South Indian side dish prepared for the New Year.

Ingredients
Mangai/Raw Mango - 1/2 no
Vellam/Jaggery - lemon size
Water -1 cup + little more
Sambar Powder or Chilli powder - 1/2 tspn(As per your taste)
Green Chilli - 1no(slit)
Salt

Talipu/Seasoning
Oil - 1 tablespoon
Mustard - 1/2 tspn
Peringayam/Hing/Asafotida- a pinch
Venthayam/Fenugreek seeds - 1/12 tspn
Veepam Poo/Neem Flowers - 1/2 tspn(Optional)

Preparation
Method 1
Wash, remove skin and cut mango into thin slices.
In a wide vessel/kadai, add mango, jaggery, water, green chilli, sambar/chilli powder and salt. Boil well in medium flame until mango cooks and becomes thick and blends well like gravy.
Add more water if required.
Season it with above ingredients and add to the gravy.

Method 2
Wash, remove skin and cut mango into thin slices.

In a vessel, add mango, jaggery, water, green chilli, sambar/chilli powder and salt.
Pressure cook for 3-4 whistles and season it.

Method 3
You can try microwaving too in a microwave safe dish with same ingredients above.

My preparation is Method 1.

Tangy Mangai Pachadi is ready.

Serve with hot steamed rice or sidedish for sambar, kootu and curd rice.

Checkout Kerala recipes for Vishu here.
Aviyal
Puli Inji
Palapazham/Jackfruit Payasam
Sweets

Notes
You can also use mango with skin.
Veepam Poo/Neem Flowers - If you are using fry in ghee or oil separately and garnish it.

Happy Ugadi!!!!

Dear Readers,

Wish you all a very Happy and Prosperous Ugadi.

Wish you all Happy Ugadi!!! Ugadi is a New year celebrated in Andhra Pradesh and Karnataka by Telugu and Kannadigas. This is also called Chandramana Ugadi. Chaitra masa starts on this day. Bevu Bella which is mixture of neem leaves and jaggery is served in Karnataka. Ugadi Pachadi is prepared in Andhra Pradesh. Sweet and bitter represents joys and sorrows of life. People take oil bath, wear new dress and offer special prayers.

Gudi Padwa is also new year celebrated in Maharashtra, India on the same day .

Many delicious food is cooked and celebrated with family and friends.
Dishes prepared on this day in Karnataka are
Parap Boli(Bele Obattu in Kannada) - Prepared with stuffing of dal and jaggery in  dough.

Thenga Boli(Kai Obattu in Kannada)

 Coconut Boli

Kosambari

Lemon Rice/Chitraanna

Masala Vada(Am vade)

Obatt rasam

Karadaiyan Nombu | Adai Recipes!

I am reposting this again, since today is the Nombu Festival. I am going off to prepare. Happy Karadaiyan Nombu to all ladies.

Karadaiyan Nombu is on 14th March between 8.00 and 9.30pm. It is a festival celebrated by Hindu married women. The story behind this is Savitri observed fast(upavasam) for the sake of well being and long life of her husband Satyavan. It is continued and believed by tying a yellow thread tied with flowers keeping turmeric at the center in front of Goddess photos. The thread is tied during the time Panguni Masam starts temple priest is best person to get exact time. Prayers are done by Hindu married women offering pooja, vella adai & kara adai, breaking coconut, offering fruits along with betel leaves, betel nuts and turmeric.

After pooja is done, they eat kara adai and sweet adai in plantain leaf with edge.

There are two types of adai sweet and salt. Recipe as follows:

Kara Adai

Ingredients

Karamani(Black eye beans) – 1 cup
Rice Flour – 2 cups
Oil – 5 tspns
Mustard – ½ tspn
Bengal gram/Urad dal – 1 tspn
Asafotida – 1 pinch
Dry Red Chilli – 2 nos
Curry leaves – 10 nos (chopped)
Grated coconut – 1 cup
Salt

Preparation method

Cook karamani(brown or white) in pressure cooker for about 3 whistles and keep aside.
In a thick bottom kadai, season it with oil, mustard, wait till it spulters.
Add Bengal gram, urad dal, asafetida wait till it turns brown.
Add curry leaves and dry red chillies and sauté for few mins.
Add 4 to 5 cups of water. Allow it to boil.
Now add the cooked karamani and salt. Stir for few mins.
Add grated coconut and mix well.
Add rice flour and keep stirring till it absorbs all water in medium-low heat.
Off the stove and mix well like chapathi dough by hand.
Take a plantain leaf or plastic sheet and grease oil on it.
Make small balls, spread by hand to small round patties and make a hole in the center.
Steam the patties in idli cooker or pressure cooker(without whistle) for 20mins.

Karaadai is ready to serve with butter.

Vella Adai

Ingredients

Karamani(Black eye beans) – 1 cup
Rice Flour – 2 cups
Jaggery – 1 ½ cups(you can lessen if you want less sweet)
Grated coconut – 1 cup
Cardamom powder – 1 tspn

Preparation method
Cook karamani(brown or white) in pressure cooker for about 3 whistles and keep aside.
In a thick bottom kadai, put jaggery and water. Wait till it dissolves and filter it to remove mud particles.
Transfer it to a vessel.
Now add the cooked karamani. Stir for few mins.
Add grated coconut and cardamom powder mix well.
Add rice flour and keep stirring till it absorbs all water.
Off the stove and mix well like chapathi dough by hand.
Take a plantain leaf or plastic sheet and grease oil on it.
Make small balls, spread by hand to small round patties and make a hole in the center.
Steam the patties in idli cooker or pressure cooker(without whistle) for 20mins.

Vella Adai is ready to serve.

Note - The quantity of jaggery can be reduced or increased according to one's requirement.

URAD DAL /MEDHU VADAI

MEDHU VADAI IS A DEEP FRIED SNACK. POPULARLY KNOWN WITH COMBINATION OF VADAI SAMBAR IN SOUTH INDIA AS BREAKFAST OR TIFFIN WITH IDLI OR DOSAS.

INGREDIENTS

URAD DAL – 2 CUPS

BLACK PEPPERCONS – 2 TSPNS

CURRY LEAVES – 2 TSPNS( CHOPPED)

OIL – TO DEEP FRY

GINGER – SMALL PIECE

SALT

PREPARATION METHOD

SOAK URAD DAL FOR 4 HRS.
GRIND LIKE THICK BATTER WITHOUT ADDING MUCH WATER WITH GINGER AND SALT.
NOW MIX PEPPER AND CURRY LEAVES TO THE BATTER
KEEP PAN WITH OIL IN OVEN TO DEEP FRY.
IN A BOWL KEEP WATER DIP YOUR HAND AND TAKE BATTER.
ONCE THE OIL IS HOT TAKE LEMON SIZE PORTION OF BATTER AND MAKE A WHOLE AND DROP IN OIL.
DEEP FRY BOTH SIDE UNTIL BROWN

SERVE HOT WITH SAMBAR OR CHUTNEY. YOU CAN SOAK IN CURDS/YOGURT AND HAVE THAYIR VADAI.

NOTES - YOU CAN ALSO ADD LITTLE RICE FLOUR OR A PINCH OF SODA TO THE BATTER.

Happy Pongal and Paruppu Vadai/Dal Vada Recipe!!!

Wish you and your family a very Happy and Prosperous Pongal and Sankranthiya Subhashayagalu. Pongaloo Pongal!!!

For Sakkarai Pongal recipe click here

To know more about this festival click here

To know about dishes prepared on this day click here

Today I prepared Pasi Paruppu Payasam and Paruppu/Dal Vadai for the Bhogi Festival which is the first day of Pongal. This recipe is pending is very long time in my drafts.

Paruppu Vadai/Dal Vada is prepared on all auspicious ocassions without onion and garlic.

Here goes the recipe

Ingredients

Kadalai Paruppu/Channa Dal  3 cups

Dry Red Chilli 2 nos(as per your taste)

Inji/Ginger a small piece

Asafotida/Hing 1/4 tspn

Curry leaves/Coriander leaves  few chopped

Salt

Little water

Oil for deep frying

Optional

Paasi Paruppu/Moong dal  2 tspns(soaked separately)

Grated coconut  2 tspns

Preparation Method

Soak kadalai paruppu for 4 to 5 hours in water.

Then add coarsely with salt, red chilli, ginger in mixie or blender without adding much water to paste.

Transfer it to wide bowl, add rest of the ingredients and mix well.

Heat a kadai with oil take small balls, flatten in on hand and drop in oil slowly.

Deep fry them till brown.

Paruppu Vadai is ready to serve. You can serve hot or cold. I like it cold it tastes great.

This recipe alongwith my Pongal recipe is going to Pongal Feast Event by Kurinji and Deep Fried Snacks by Radhika.

Notes : Adding Paasi paruppu/Moong dal makes crispier and coconut gives nice flavour.