Recipes Trending: kuzhambu

Showing posts with label kuzhambu. Show all posts

Tuesday, May 6, 2014

Chettinad Eral Kuzhambu Prawn Kulambu

Prawn Kuzhambu

Ingredients

Prawn/ shrimp- 250 gms

Gingely oil- 4 tbsp

Shallots/ chinna vengayam- 100 gms

Tomato- 2 nos

Garlic cloves- 10 nos

Tamarind- lemon sized

Red chilli powder- 3 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Whole black pepper- 1 and 1/2 tsp

Cumin seeds- 1 and 1/2 tsp

Fenugreek seeds- 1/4 tsp

Curry leaves- few

Eral Kulambu

Method

Clean and wash the prawns.

Dry roast pepper, cumin seeds, fenugreek seeds, garlic cloves until crisp and grind coarsely.

Soak tamarind in water and extract the pulp.

Heat gingely oil in a kadai/ sauce pan, when hot add shallots, curry leaves and saute for few secs. Now add the tomatoes to the pan and saute until tomatoes are cooked. Add tamarind extract and enough water for gravy to the pan, bring to boil. Add red chilli powder, turmeric powder and required salt, boil the gravy for 5 mins on low heat. Once raw taste of tamarind has gone, add cleaned prawns and coarsely ground masala paste to the gravy. Boil for another 2 mins. Serve hot prawn kuzhambu with steamed rice.

Tuesday, March 18, 2014

Kalan Kulambu Kuzhambu Mushroom Curry

Ingredients

Mushroom/ Kalan( sliced)-250gms

Onion small chopped-1

Tomatoes small chopped-2

Garlic clove sliced-3

Kuzhambu thool-2tbsp

Turmeric-1/4tsp

Salt to taste

Coconut paste-3tbsp

Mustard seeds-1tsp

Method

Heat oil in a pan, add mustard seeds, when crackels add the onions and garlic. Fry for a min and add the mushrooms and tomatoes. Add kuzhambu thool, turmeric, coconut paste and salt. Add required water as mushrooms tends to leave some water. Boil for 5 mins and serve hot with steamed rice.

Tuesday, February 25, 2014

Bonda Mor kuzhambu Recipe

Learn how to make bonda more kulambu ( Lentil dumpling in yogurt curry) in few simple steps.

Bonda Mor Kuzhmabu

Ingredients for making Bonda

Urad dal/ Ulundhu paruppu - 1 cup

Rice flour - 4 tbsp

Curry leaves chopped - 2 tbsp

Black peppercorns - 2 tsp

Cumin seeds - 2 tsp

Ginger minced - 1 tsp

Green chilli chopped - 1 no( optional)

Cooking/ Baking soda - few pinches

Salt - 1/2 tsp

Oil to deep fry

Ingredients for making More Kuzhambu

Curd/Yogurt( beaten) - 3 cups

Turmeric powder - 1/4 tsp

Salt to taste

Hing/ Asafetida - pinch

Whole red chilly( broken) - 3 nos

Mustard seeds - 1 tsp

Curry leaves - few

Oil- 2 tsp

Coconut paste

(Grind the below ingredients to fine paste)

Toor Dal - 1 tbsp ( soak in few tbsp water for 10 mins)

Raw Rice - 1 tbsp ( soak in few tbsp water for 10 mins)

Coconut shredded -1/4cup

Ginger - 2" piece

Green chilly broken - 5 to 6 nos

Bonda More Kulambu

Method

1. First make Bondas by soaking urad dal in water for 2 hours.

2. Drain the dal and grind to smooth batter by adding very little water( a well ground urad dal batter will look like butter and should not stick to your wet finger).

3. To the urad dal batter add salt, cooking soda, curry leaves, pepper corns, cumin seeds, minced ginger and mix well.

4. Heat oil in a pan to deep fry, when oil is hot, wet you fingers with bowl of water, take a good amount of urad dal batter and shape it into small lemon sized ball.

5. Drop the ball into hot oil carefully and continue with rest of the batter.

6. Once required amount of bondas are dropped into hot oil, reduce the heat and cook the bondas on low heat for 4 to 5 mins turning them all sides.

7. Fry the bondas until golden brown in color and make sure inside is cooked well. Drain the bondas on a paper towel and set aside.

8. Now prepare the More Kuzhambu by whisking beaten curd, turmeric, ground coconut paste and salt in a deep heavy bottomed pan.

9. Mix well the curd mixture and add 3/4 cup water.

10. Place the pan on heat and bring the curd mixture to boil, allow to boil for 5 mins.

11. In a tadka pan heat oil, add the whole red chilly, mustard seeds, curry leaves and asafetida.

12. When the mustard seeds crackels, add this tadka to the More kuzhambu and mix well.

13. Add deep fried bondas to the more kuzhambu before serving.

Mor Kuzhambu with Bonda

Tip

Bonda should not be soaked in more kuzhambu for too long.

Bonda will absorb the more kuzhambu and will get soggy and no gravy will be left.

Monday, February 3, 2014

Muttai Omelet Kuzhambu Egg Omelet Gravy

Muttai Omelet Kuzhambu (Egg Omelet Gravy)
Those who love eggs will be excited to taste different recipes of eggs. I have tried to make gravy with the omelets. I have heard that in some parts of Tamilnadu this gravy is a usual one. I was not able to gather any authentic recipe of the same. So I have made a trial. The gravy turned out good. So you people can certainly give the recipe a try. An easy and handy recipe when we are short of vegetables or time.

Ingredients for the omelets
Eggs -4
Minced onion -1/2 cup
Turmeric powder -1/2 teaspoon
Pepper powder- 1 teaspoon
Chopped green chili -1
Salt to taste

There are different ways of making this omlette. If you have time and patience it can be baked in the oven. As my readers know, I am allergic of using my oven; I made the omelets in my dosa pan. The thing to be noted while making the omelets is that it should be made thick.
Another way is to pour the mix in kuzhi paniyaram moulds and make egg paniyarams.
Easiest is the regular way of making omelets but little thicker. If you make like this or bake then after making cut into small pieces and keep aside

Ingredients for the gravy
Small onion -20 or chopped big onion -2
Garlic -20
Tomato -2

Tamarind –little (as shown) (too much of tamarind will not be good)
Sambar powder-2 teaspoons
Coriander powder- 2 teaspoons
Turmeric powder -1 teaspoon
Curry leaf –little
For seasoning
Mustard-1 teaspoon
Fenugreek-1/2 teaspoon
Fennel seed-1 teaspoon
Curry leaf-little
Procedure to make the gravy
The gravy is the normal puli kuzhambu that we make. But for the beginners sake I repeat.
Mix the tamarind and the salt needed in two to two and half cups of water.
Drain it and keep aside
Keep the kadai in the stove
Pour 1 table spoon of gingili oil or any other oil you use for cooking
Season the gravy with the items given for seasoning
Add the onion, garlic and tomato pieces one by one and sauté well for 5 minutes in medium fire
Now add the salt tamarind water into the kadai
After one boil add the sambar powder, turmeric powder and coriander powder.
Keep the stove in medium fire
Cook for 10 minutes
When the gravy has turned to half the quantity add the cut omlette pieces.
Cook for 3 more minutes
Remember that the omelet pieces will become little big after boiling
So make the pieces little smaller.
Heat the gravy before serving

Sunday, February 2, 2014

Chettinad Thalakkari Kuzhambu Chettinad lamb head curry

Yet another chettinad special .This is very famous dish in the ever mushrooming chettinad restaurants in the city. I always wanted to try this and blog the recipe. Since I was not sure of the exact chettinad recipe, I had to wait till I attend the Pothu padappu (family group prayer) where they sacrifice a goat. The meat is cooked with pepper instead of chili powder and offered to the family deity along with other dishes. They call it as milagu Kari kuzhambu. Though watery, it will have a taste of its own.
Thalakkari is cooked for next day’s breakfast and served as a side dish for idly. They serve one head curry for 50 people with no compromise in taste. This time I found out the recipe from the old ladies at home .I tried it today and it was almost perfect

Ingredients
Lamb head-1 cleaned and cut into medium sized pieces (brain should be separated)
Brinjal-2
Potato-1
Small onion-20
Tomato-1
Kuzhambu milagai thool-2 table spoons
Coriander powder- 2 table spoon
Ginger garlic paste-2 teaspoons
Turmeric powder-1 teaspoon
Lemon-1

For Grinding
Grated coconut-4 table spoons
Kas kas- 1 teaspoon or Cashews-6
Chili powder-1 teaspoon
Fennel seed-1 teaspoon
Pottu kadalai-1 table spoon
Procedure
Pressure cook the head pieces adding a cup of water, a teaspoon of turmeric and little salt for 10 to 12 minutes in medium fire. Meantime grind the items to be grinded. Mince the onions and tomato. Cut the brinjal and potato into small square pieces. This is added to give thickness to the gravy.
Once the mutton gets cooked, open the cooker and separate the gravy part. Keep the kadai in the stove. In one table spoon of oil season the curry with a small piece of cinnamon, 2 cardamoms, small brinji leaf and a teaspoon of fennel seed along with little curry leaf. Add the minced onion and tomatoes one by one and sauté for a while. Add the ginger garlic paste now and sauté nicely without gap as the paste will stick to the kadai if left without care. Now add the brinjal and tomato pieces. Sauté this also for some time. Add 1 cup of mutton stock which we have separated before into the kadai.Add little salt and cook till the potato pieces get cooked. Add the head pieces now into the kadai along with the remaining stock. Add the kuzhambu milagai thool and coriander powder and the salt needed .Remember you have added little salt before too. Close the kadai and let the gravy boil for 5 minutes. Now add the grinded masala mixed in a cup of water to this gravy and cook till you get the desired consistency. As we have added cashews and roasted gram, the gravy will get thick fast. If it gets thick add the water required and bring it to a boil. Check for the taste and add if anything is missing .Once the gravy cools, the gravy will thicken further. So switch off the stove, when the gravy is little watery itself. After switching off the stove add the lemon juice.