Thirukarthigai Deepam is on 6th December 2022 click here for recipes

Search Recipes in Sara's Corner

Showing posts with label GRAVY. Show all posts
Showing posts with label GRAVY. Show all posts

Thursday, November 21, 2019

Karuvepillai Kulambu | Curry leaves gravy!

Karuvepilai Kulambu is curry leaves gravy, sidedish for rice or dosa. Its healthy and tasty as it has iron content.😋




Ingredients
Curry leaves/Karuvepilai - 2 cups(1 big bunch)
wash, pat dry and take only leaves.

For grinding
Gingely oil - 1 tablespoon
Daniya/Coriander seeds - 2 tablespoons
Channa dal/kadalai paruppu - 1 tablespoons
Fenugreek seeds/venthayam - 1 teaspoon
Black pepper - 1 tablespoon
Dry red chilli - 6 nos
Asafotida/peringayam - 1 teaspoon
Garlic pods (few) optional but tastes good when added.

For making kulambu
Gingely oil - 4 tablespoon
Mustard - 1 teaspoon
Dry red chilli - 4 nos
Toor dal/ Tuvaram paruppu - 1 teaspoon
Fenugreek seeds/venthayam - 1 teaspoon
Tamarind water/Puli thanni - 2 cups thick.
Turmeric /manja podi - 1 teaspoon
Sambar powder - 2 tablespoons
Jaggery/vellam -  small piece(optional)
Salt as per taste

Preparation Method

- Heat a thick bottom kadai, add for grinding ingredients except curry leaves mentioned above and fry till slight brown, transfer to a plate to cool. Then saute and make curry leaves also crisp, Keep aside. Grind the masala first in mixie and then add curry leaves can add water and make fine paste.
- Again heat the same kadai, add, gingely oil(sesame oil), add mustard wait till it splutters, add tuvar dal, fenugreek seeds, dry chilli, garlic if using.(see notes) saute till raw smell goes.
- Add the ground masala paste. Cook for sometime.
- Add sambar powder, salt, turmeric powder and mix well.
- Add tamarind water, allow to boil and get it thick. lower the flame.
- Check on salt, spicy and finally add jaggery.
- It will become thick kolambu.

Allow to cool and transfer to a clean vessel or bottle. Can store in fridge for 1 week.

Karuvepilai Kulambu is ready. Serve with hot rice.😋

Notes - Garlic if adding can add 1/2 while grinding and 1/2 for seasoning so it will be Poondu Karuvepillai kulambu.😋😋

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.

Thursday, February 20, 2014

Dahi Bindi | Masala Mor Kolambu | Sidedish for Rotis/Rice!

After posting the pic on the Sara's Corner page I was not able to post the recipe as the little one nowadays is so active, he puts his feet on the keyboard to type. So today I am posting immediately after he slept:-)

Every weekend its really a tough job for women to prepare a special meal for the family. It should be different and tasty. S doesn't like Lady's finger much but sometimes he likes. My son loves #Paneer and #Vendakkai in any form, so I have also add paneer for him in this gravy:) He enjoyed this happily. My Father in law loves north indian dishes. So this time something different for him.


Ingredients
Vendakai/Bindi/Lady's Finger - 10 - 15 nos
Thick curds/Dahi -2 cups (whisked)
Kadalai maav/Besan - 1 tblspn
Oil - 4 tblspn
Salt

To grind
Fresh grated coconut - 1 cup
Onion - 1 no
Cashews - 6 nos
Red chilli powder - 1/2 tspn(As per your taste)
Green chilli - 1 no(As per your taste)
Turmeric - a pinch
Garlic - 1 no
Ginger - 2" piece
Cinamon - 1" piece
Garam Masala - 1/2 tspn




Preparation Method
Wash, wipe and cut Vendakai/Bindi/Lady's Finger into 2 inches pieces.


Heat a kadai, add oil, add lady's finger and fry till crispy. Sprinkle add kadalai maav/besan and a bit of salt. Let it fry nicely. Transfer it to a plate.
Grind to smooth paste the above mentioned ingredients with little water.

In the same kadai/wok add oil, put this paste and cook till raw smell goes.
Then add dahi and mix well.
Add salt.
Finally add Vendakai/Bindi/Lady's Finger. let it boil once or you can serve as it is. Oil will separate.

This gravy can be had with Jeera Rice, Pulao or Chapathi/rotis. My husband renamed it as Masala Mor Kolambu. 

I have served with Peas and Corn Rice recipe here 

Our family really enjoyed, especially my Father in law.

Notes - 
#You can also deep fry Lady's finger.
#Leftover can be stored in fridge.
#If the gravy is too thick just add little hot water.

Thursday, June 20, 2013

Creamy Dal Makhni | North Indian sidedish for Steamed Rice and Rotis!

Dal Makhni is a north Indian sidedish. It is also called Maa ki Dal. last weekend was craving for something different and tried this. It was very delicious with steamed basmati rice or rotis/chapathis


Ingredients
Split Urad dal with skin - 3 cups
Black eye bean/Karamani (white)- handfull
Onion - 2 nos
Ripe tomato - 2 nos
Garlic - 1no
Ginger - 1 tablspn
Cream - 2 tblspns (Nestle)
Red chilli powder - 1/2 tspn
Garam Masala powder - 1 tspn
Kasoori methi - 2 generous pinch
cinnamon - 2" piece
Oil - 2 tblspns
butter - 1 tblspn
Salt

Preparation method
wash, rinse, soak urad dal and black eyed bean over nite.(see notes)
Pressure cook with 1tspn of salt for 4 whistles.
In a kadai, add little oil, fry 1 chopped onion, garlic and 2 tomatoes till raw smell goes. cool it. grind to fine paste.
Now in the same kadai, add 1/2 tspn butter add cinnamon, rest of the finely chopped onion, ginger and sauté till the onion are slightly brown.
Add the grounded mixture, red chilli powder, garam masala powder mix boil well. Now add the dals. crush kasoori methi and add now. The consistency should be not too thick or thin, it should be pouring consistency.
Add 1/2 tspn butter.
Add the cream and mix well. Just boil once.
Off the stove.
Finally garnish with love.

Serve hot with basmati rice/rotis.


Notes: If you forgot to soak at night, you can soak morning in hot water.
You can use whole urad dal and Rajma for this.
I have used more cream, you can use cream to just garnish.

Monday, August 6, 2012

Paneer Butter Masala | Paneer Recipes

Paneer Butter Masala is one of the favourite at my home, which I prepare often.  Do checkout my recipes Tomato PaneerMutter Paneer, Palak Paneer, Pepper Paneer, and many more varieties previously in my Paneer recipes here




Ingredients
Tomato - 1 no(Big and deseeded)
Onion - 2nos
Paneer - 15-20 pieces(for Homemade Paneer click here)
Garlic - 1 clove
Spices - cinamon, cardamom, cloves ; 1 or 2 each
Kasoori Methi - 1/2 tspn
Tomato Ketchup - 1 tablespoon
Red chilli powder - 1/2 tspn
Garam Masala -  1/2 tspn
Full Cream Milk - 1 cup
Ghee or Butter - 2 tblspn
Cream - 2 tspns(Optional)
Sugar - 1/2 tspn
Salt




Preparation Method

Soak paneer cubes in warm water.

Chop onion and tomato to medium size cubes.

In a Kadai, put little oil and spices, half the chopped onion, tomato and garlic. Saute till its soft. Allow it to cool and grind to a fine paste with little milk. I sometimes do a coarse paste.

In the same Kadai, put 1 tblspn ghee/butter, add 2 tblspns of finely chopped onion and tomato(Optional), a pinch of salt saute, add crushed kasoori methi (see notes below)

Add grounded paste with little water. Add salt to taste. Keep it in low flame. Keep Stirring.
Once its cooked well, tomato puree and allow one boil. Then add milk, mix and boil it. Add all masalas and mix well. Keep it in low flame. Once its boiled, check for salt and add paneer and mix well. It should be not too thick or too runny. Just semi gravy and blend well. Add sugar and stir well. You can also add a pinch of kasoori methi. Allow it to boil once and off the stove. Add 1 tblspn of butter on top and off the stove. 

Top it up with cream if you like or serve just like that.



I have served with Phulkas.
Paneer Butter Masala is ready to serve. This can be a side dish for Chapathi, Naan, Kulcha and Rotis (Indian Breads) or Pulao.

This recipe is going to Cooking with love Sister by Ruchika and Saraswathi Iyer.

Thursday, June 28, 2012

Methi Matar Gravy Recipe!

After my Guest Post for my dear blogger friend Lavanya of Tickle your Tastebuds and Make Life Delicious. Just posting for my readers. Also received a certificate of participation. Thanks Lavanya and this was Shortlisted recipe for the “From your kitchen contest: special Ingredient – “Green Peas / Matar” – Popular choice winner, on Top 5 by FoodFood on Facebook. I didnot win but I was happy to be on Top 5 and got about 25 likes. Thank you everyone.

Ingredients
Fresh Methi leaves/Fenugreek leaves - 1 cup
Mint leaves/Pudina - 1/2 cup
Frozen peas/Matar - 1 1/2 cups
Onion - 2 nos
Milk - 1 cup
Spieces - 2 nos each
Ginger garlic paste - 1 tablespoon
Butter/Ghee(Clarified Butter) - 1/2 tspn
Oil - 1 tablespoon
Garam masala - 1 tspn
Red chilli powder - 1 tspn
Kasoori Methi - 2 pinches.
Sugar - 1/2 tspn
Salt
Preparation Method
Wash and clean, pat dry methi leaves.
In a kadai, heat oil, add the spices saute for a minute.
Add onions and fry till transparant. Add ginger garlic paste.save little for later use.
Add methi leaves, pudina and fry. Off the stove. Allow it to cool.
Grind to fine paste.
Heat a kadai, add butter/ghee, add spices if you require and saute.
Add saved onons, ginger garlic paste and saute.
Add the grounded mixture. and boil it.
Add the peas and mix. Add garam masala, red chilli powder,
Add milk and boil. Add sugar.
Add kasoori methi.

Check with salt. Off the stove.

Serve with Hot Chapathis/Breads.

Notes - If you feel you will taste bitter, reduce the methi leaves. I love bitter sometimes:)

Saturday, June 9, 2012

Vegetable Kurma/Korma!

Vegetable Kurma is very delicious gravy. This can be sidedish for Poori, Chapathi and any rice dishes. My FIL taught me this, as he prepares it so yummy. This is there pending in my drafts since long long time so finally up!

Ingredients
Carrot - 1/2 cup
Beans - 10 nos
Peas - 1 cup(Frozen)
Potato - 1 no
Onion - 1 no
Cauliflower - 1 cup(Optional)
Ginger garlic paste - 1/2 tspn
Fresh Grated Coconut - 1 cup
Cashewnut - 6 nos
Tomato few slices for garnish.
Spices - cloves, cinnamon, bay leaf and cardamom
Turmeric - a pinch
Green chilli - 2 nos
Oil - 2 tablespoon
Salt



Preparation Method
Soak cashews in water.
Wash and chop all vegetables.
Heat a kadai with oil, add spices and saute for few mins. Add onions, ginger garlic, green chilli and saute till onions transparant.
Add all the vegetables, salt, turmeric and little water. Cover it and let it cook.
Grind coconut and cashews with little water to smooth paste.
Once the vegetables are just boiled add the smooth paste and water and boil.
Check on salt and when its combined well. Off the stove.
Garnish with slices of tomato.



Serve hot with Poori/Dosa/Appam/Rava Idli/Chapathi/Pulao/Biryani Rice/Steamed Rice.



This recipe is going to Cooking with Love Aunt guest hosted by Akheela started by Saraswathi Iyer. My Aunt was very affectionate good in traditional cooking, she passed away 4 yrs back, daily I miss her a lot as she also taught me cooking.

Thursday, May 10, 2012

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.

Friday, April 13, 2012

Tofu Butter Masala ! Lunch Box Special!

Tofu is very healthy since its prepared from Soy Milk. I have been using Tofu rarely at home. This can also be prepared for lunch box with chapathis. I love chapathis for lunch or anytime:-) I have already posted Tofu Masala here and this is with slight variation.


Serves 2 persons
Ingredients
Pressed/Firm Tofu - 1 pkt
Onion - 1no
Tomato - 1 no
Ginger n Garlic - 1/2 tspn
Spices - 1 no cardamom/elachi, cloves/laung, cinamon/pattai/1 bay leaf
Coriander leaves - few sprigs
Dhaniya powder - 1 tablespoon
Red chilli Powder - 1/2 tspn(As per your taste)
Turmeric powder - a pinch
Milk - 1/2 cup
Tomato puree - 1 tablespoon
Kasoori Methi - a pinch
Olive Oil - 1/2 tspn
Butter - 1/2 tspn
Cashews - 4 nos
Salt

Preparation Method
Chop onion and tomato into small pieces.
Grind Onion, tomato, ginger garlic, cashews, turmeric powder, dhaniya powder, spices, red chilli powder, coriander leaves in a blender or mixer into fine paste with little water.
Heat a Kadai/wok, add butter, oil and just toss the tofu pieces and keep aside. 
In the same kadai,add little oil, add the grounded mixture, tomato puree and allow it to boil. Once the raw smell goes.(if reqd you can add in whole spices too at this time in oil)
Add salt, kasoori methi and mix well.
Add milk and mix. When its going to be thick gravy.
Cut tofu into small pieces and add it. Just boil once and off the stove.
Garnish with crushed kasoori methi or chopped coriander leaves.
Top it with 1/2 tspn of butter.

Tofu Butter Masala is ready to pack to your lunch box with chapathis or rotis.

Tuesday, March 20, 2012

Pavakkai Pitla | Bittergourd Gravy - Type 1 | Diabetic Recipe!

Pavakkai Pitla is very tasty sambar, I never knew this pitla until my mother in law told and taught me when she was here. I will be posting the traditional one, but this one I have changed a bit. I don't do anything for the bitterness as I just love the bitter taste in this. I had packed this for lunch to my hubby to office and everyone loved it.





































Ingredients
Pavakkai - 4 nos
Black Channa /Karuppu Kadale - 1 cup
Soya bean - 1/2 cup
Tamarind water - 1 cup
Tomato - 1no
Toor Dal - 1/2 cup

For grinding masala
Onion - 1 no
Whole Dhaniya seeds - 2 tablespoon
Channa Dal/Kadale paruppu - 1 tablespoon
Urad dal - 1 tspn
Dry red chili - 3 nos(As per your spice levels)
Few curry leaves

Seasoning
Oil - 1 tablespoon
Mustard - 1/2 tspn
Curry leaves few






























Preparation Method
Soak the dals overnite, pressure cook them with toor dal  separately upto 4 to 5 whistles.
Cut Pavakkai/Bittergourd into small pieces.
Heat a vessel, add bittergourd, tamarind water, tomato, a pinch of salt, turmeric and boil it.
In kadai, put 1/2 tspn oil, and fry all the ingredients under Masala grinding till slight brown.
Allow it to cool.
Grind to a fine paste with little water. Mash or whisk the toor dal with water.
Once the bittergourd is soft and cook, add the steamed dals, ground mixture, dal and allow it to boil well.

Season/Talipu with the above ingredients under seasoning.


Serve hot with steamed plain rice.


This recipe is going to Only South Indian event by Pari and Cooking with Love Granddad guest hosted by Shama started by Saraswathi Iyer.

Tuesday, February 7, 2012

Tomato Mutter Paneer!

Its been long time I posted Paneer recipe. Tomato Mutter Paneer is simple and delicious gravy. I have already posted Mutter Paneer previously and my Paneer recipes here. I always pickup the fresh red tomatoes from Little India market.


Ingredients
Tomato - 5nos(Big and deseeded)
Onion - 1no
Frozen Peas - 1 cup
Paneer - 10 pieces(for Homemade Paneer click here)
Ginger Garlic - 2 tspns
Spices - cinamon, cardamom, cloves ; 1 or 2 each
Kasoori Methi - 1/2 tspn
Tomato Ketchup - 1 tablespoon
Red chilli powder - 1/2 tspn
Channa Masala - 1/2 tspn
Milk - 1 cup
Olive Oil - 1 tablespoon
Ghee or Butter - 1 tspn
Cream - 2 tspns(Optional)
Sugar - 1/2 tspn






Preparation Method


  • Chop onion and tomato to medium size cubes.















  • In a Kadai, put little oil and spices, half the chopped onion, ginger, garlic and all the tomato saute till its soft. Allow it to cool and grind to a fine paste.

  • In the same Kadai, put little ghee/butter, oil, spices and fry for a minute. Add onion , saute, kasoori methi for 2 mins.(see notes below)


  •  
    • Add tomato paste with little water. Add salt to taste. Keep it in low flame. Keep Stirring.
    • Once its cooked well, tomato puree and allow one boil. Then add milk, mix and boil it.

  • Add green peas, garam masala and red chilli powder mix well. Keep it in low flame.
  • Once its boiled, check for salt and add paneer and mix well. It should be not too thick or too runny. Just semi gravy and blend well. Add sugar and stir well. You can also add a pinch of kasoori methi. Allow it to boil once and off the stove.
  • Top it up with cream if you like or serve just like that.
  • Tomato Mutter Paneer is ready to serve. This can be a side dish for Chapathi, Naan, Kulcha and Rotis (Indian Breads) or Ghee rice.



    Notes - You can also use Garam Masala instead of Channa Masala.
    If you want tomato bites, you can add 1/2 cup finely chopped tomatoes.
    When it cools, the gravy will become slight thick.
    If you feel you dont want more tomatoes you can reduce 1 no and add more ketchup.









    This recipe is going to CC Dish for Loved ones by Sravani.

    Friday, September 16, 2011

    Mysore Rasam!!!

    Rasam is very good for digestion and tastes great with rice and curds.

    Today I am giving Mysore Rasam recipe, which was also asked by my uncle in chennai. So here is the recipe mama. Hope you like it.


    Ingredients
    Puli Thanni/Tamarind water - 1 cup(Soak lemon size tamarind in water and squeeze out the water and filter it)
    Tuvaram Paruppu /Toor Dal - 1/2 cup(Cooked and mashed with water by hand or whisk)
    Peringayam/Asafotida - 2pinches
    Manjal/Turmeric powder - a pinch
    Thakalli/Tomato - 1no
    Vellam/Jaggery - a small gooseberry size
    Salt
    Talipu/Seasoning
    Ghee - 1 tspn
    Oil - 1 tspn
    Mustard - 1/4 tspn
    Curry leaves - few

    To Grind
    Dhaniya/Coriander Seeds - 1 tspn
    Tuvaram Paruppu /Toor Dal - 1/2 tspn
    Milagu/Pepper - 1/4 tspn(As per your taste)
    Jeeragam/Cumin Seeds - 1/2 tspn
    Varamilaga/Dry Red Chilli - 1no
    Thengai thuruval/Fresh Grated Coconut - 2 tspns



    Preparation Method
    In a kadai, dry roast all the ingredients above to grind to slightly brown except coconut. Once to off the stove add grated coconut and mix. Allow it to cool.
    Grind it with water to fine paste and keep aside.
    In a vessel, add tamarind water, tomato, turmeric, a pinch of salt and allow it to boil, until raw smell of tamarind goes.
    Then add the ground mixture and boil.
    Add cooked toor dal and mix. Check for salt.
    Add jaggery.
    In another pan, add ghee, oil, mustard, wait till it pops, off the stove. Then add asafotida and curry leaves.
    Pour this in the prepared rasam. Off the stove.

    Mysore Rasam is ready to serve. Enjoy rasam with hot steamed rice.

    Monday, August 15, 2011

    Chowchow Kadale Paruppu Kootu!!!

    Chow chow kadale paruppu kootu is a traditional authentic Kerala and Tamil Brahmin recipe. This is prepared for festivals and occastions. I prepared this for Avani Avittam Festival on Saturday. I have posted previously one more version of Chow chow kootu here.

    Ingredients
    Chow Chow/Chayote - 1 no
    Kadale Paruppu/Channa Dal - 1/2 cup
    Fresh Scraped coconut - 1/2 cup
    Green chilli - 1 no(As per your taste)
    Turmeric powder - 1/4 tspn

    Talipu/Seasoning
    Coconut oil - 1 tspn
    Mustard - 1/4 tspn
    Urad dal - 1/2 tspn
    Curry leaves - few

    Preparation Method
    Wash remove, skin, seed and chop into small pieces. (You can use the skin for Thogaiyal/Chutney here.)
    Pressure cook chow chow, kadale paruppu with turmeric and a pinch of salt upto 3 whistles.
    Grind coconut and green chilli to fine paste with very little water.
    When the pressure cooker steam is gone. Mix the vegetable and the grounded mixture in a vessel, add salt, tumeric. Mix well and allow it to boil in low flame.It should be thick in consistency.
    Season it with the above mentioned and off the stove.


    Chow Chow Kootu is ready to serve in the platter as sidedish or mix it with hot steamed rice.

    Notes-
    - You can also prepare this kootu with Pooshinikayi/White Pumpkin.
    - You can use any cooking oil instead of coconut oil.

    Wednesday, July 27, 2011

    Tofu Masala!!!

    Tofu is a cheese from Soya Milk. I tasted tofu for the first time and liked it. This is also good for people having cholestrol who cannot eat Paneer. This has no cholestrol.



    Serves 2 persons
    Ingredients
    Silken Tofu - 100gms (at room temperature)
    Onion - 1no
    Tomato - 2nos
    Ginger Garlic paste - 1/2 tspn
    Garam Masala - 1/2 tspn
    Red chilli Powder - 1/2 tspn(As per your taste)
    Turmeric powder - a pinch
    Milk - 1/2 cup(Slim)
    Kasoori Methi - a pinch
    Olive Oil - 1/2 tspn
    Salt
    Sugar - a pinch(Optional)

    Preparation Method
    Chop onion and tomato into small pieces. Save around 1 tablespoon of each for later use.
    Grind Onion, tomato, ginger garlic, turmeric powder, red chilli powder in a blender or mixer into fine paste with little water.
    Heat a Kadai/wok, add oil, add onion, tomato and saute till its soft. 
    Add the grounded mixture and allow it to boil.
    Add garam masala, kasoori methi and mix well.
    Add milk and allow it to boil. When its going to be thick.
    Cut tofu into small pieces and add it. Just boil once and off the stove.

    Serve it with hot chapathis or rotis.

    Notes - You can use coriander leaves if you dont have kasoori methi.

    Saturday, June 11, 2011

    Olan

    Olan is a traditional Kerala dish. This is a traditional sidedish in Kerala. It is also prepared for weddings. Its pending in my drafts when I prepared last time and I made it yesterday. It is non spicy. Easy and tasty.

    Ingredients
    Pooshanikai/Grey Pumpkin - 1 cup(chopped into squares)
    Karamani/Black eyed beans(white or brown) - 1/2 cup
    Coconut Milk - 1/2 cup(thick)
    Coconut oil - 1 Tablespoon
    Curry leaves -  few
    Green Chilli - 1 or 2 nos slit.
    Salt

    Preparation Method
    Pressure cook karamani with water upto 3-4 whistles.
    In a wide vessel, cook pooshanikai with water, green chilli, salt and a pinch of turmeric.
    Once its done, add the boiled karamani and coconut milk.
    Just let it bubble up and dont over boil.
    Off the stove add coconut oil and curry leaves.
    Mix well.

    Serve with sambar rice as sidedish.

    Friday, April 15, 2011

    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.

    Tuesday, February 22, 2011

    Vazhai Thandu/Banana Tree Stem Kootu

    Vazhai Thandu/Banana Tree Stem is very good for health. Its raw juice is good for Kidney stones and for kidney related problems.


    Ingredients
    Vazhai Thandu/Banana Tree Stem - 1 no
    Pasi Paruppu/Moong Dal/Split green gram - 1 cup (soaked in water for 1 hour)
    Grated coconut - 1 cup
    Green Chilli  3 nos (As per your taste)
    Jeera/Cumin Seeds - 1 tspn
    Black Peppercons - 4-5 nos(Optional)
    Salt
    Buttermilk - 1/2 cup
    Water as required
    A broken Wooden stick piece to stir and remove string like.

    Seasoning/Talipu
    Coconut Oil or any cooking oil -2 tspns
    Mustard - 1/2 tspn
    Hing/Asafotida - a pinch
    Curry leaves - few

    Preparation Method
    Remove 2-3 layers of the stem or till you get tender stem.
    Wash cut Vazhai Thandu into round thin slices, in between you will be getting Naaru/ string like keep removing them.
    Cut into small pieces.
    In a bowl, add water and butter milk. Add the chopped pieces.
    Take the broken wooden stick piece and keep mixing. You will see the naaru/strings coming keep removing them.
    The tender ones can be cooked as it is.
    In a wide kadai/wok, add the chopped vazhai thandu and paasi paruppu. Add water and cook well.
    Grind coconut, jeera and green chilli to fine paste.
    Mix it with the cooked vazhai thandu and boil it.
    Add salt and season it with the above ingredients.

    This is good combination for chapathi or steamed rice.

    Headlines

    Sara's Corner
    Blog Widget by LinkWithin
    d

    Click here

    Click here
    Join
    Top Food Blogs
    Top Food Blogs

    Join Sara's Corner at

    Infolinks 2012
    Sara's Corner reserves copyright of this blog. Do not copy or use information, text, images without permission of the owner.

    google.com, pub-7557486609431298, DIRECT, f08c47fec0942fa0
    SARA'S CORNER Copyright © 2009 Blogger Template Designed by Bie Blogger Template