Coriander leaves chopped one cup
Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Monday 29 February 2016
KAMBU ARISI FLOUR PUTTU/PEARLMILLET FLOUR PUTTU/
Coriander leaves chopped one cup
Sunday 28 February 2016
GREEN TOMATO PICKLE/PACHAITHAKKALI URUGAI
Green raw tomatoes 250 gms plucked from my garden chopped
Roasted and powdered dals i.e., Split urad dal one spoon+moongdal one spoon+Bengal gram one spoon and fennel seeds one spoon and mustard seeds one spoon
Thick mixture of a pinch of asafoetida+ a half pinch of fenugreek powder and red chilly powder two tablespoons with required water.
Mustard seeds one spoon
Split urad dal one spoon
Curry leaves one cup
Turmeric one spoon
Sesame oil one cup
Salt one tablespoon
Procedure:
Heat the sesame oil in a dry pan.
Add mustard seeds to start crackle.
Add split urad dal and curry leaves.
Switch off the flame.
Add turmeric and raw tomato chops.
Now switch on the flame.
Add salt required.
Allow to cook until tender.
Then transfer the coarse powder of dals
Saute a while and add the thick mixture of chilly powder+asafoetida and fenugreek powder.
Make sure that it doesn't catch on the bottom.
Check the salt.
Bring to boil and cook until the oil pools around the sides.
Set aside to cool down.
Transfer the pickle into an airtight container to restore in a refrigerator.
Very simple ingredients...!well executed and put together deliciously
Our Green Raw tomato pickle is ready to serve..!
Never forget to feed back..
I'd like to hear from you..!
This is a versatile dish pairing with chappathies, poories, idlies, dosais, paniyarams, idiyappams even with bread toasts.. It will work great..!
Do try :)
CHICK PEAS AND POTATO GRAVY
This side dish will give a fantastic treat with hot steamed rice/Idli/Dosai/idiyappam/any plan Puttu/Chapathy/ poori.
How to make potato-chick peas kurma?
Ingredients:
Chick peas 100 gm.
Potatoes five
Shredded coconut one cup tightly packed
Garlic pods four
Ginger grates one tablespoon
Fried gram one spoon for thickening gravy and super taste
Shallots half cup
Curry leaves half cup.
Tomato one medium size
Chopped coriander leaves one cup.
Coriander seeds powder one spoon
Curry masal powder one tablespoonful
Red chilly powder one spoon
Salt required
Cloves five
Cinnamon two or three sticks
Turmeric powder one spoon
Mustard seeds one spoon
Procedure:
Soak the chick peas for three hours.
Pressure cook the chick peas and set aside to cool.
Blend the coconut grates, garlic pods with fried gram into a fine paste.
Wash the potatoes and cut into halves and pressure cooker.
Allow to cool and peel off the potatoes.
Heat the dry pan with cooking oil.
Add mustard seeds to crackle.
followed by cloves , cinnamon bits and bay leaf (optional)
Add shallots, curry leaves,
Then tomato chopped, turmeric, curry masal powder, coriander powder and chilly powder.
Let the flame be low level.
Then ginger grates.
Followed by cooked chickpeas and potatoes.
Saute for a while and add coconut paste.
Add salt.
Pour two cups of water.
Bring to boil and cook for six to eight minutes until the gravy thickens.
Garnish with coriander leaves.
Chick peas with potatoes gravy is ready to serve.
Very delightful, indeed..!
Just sayin' Enjoy :)
Thanks for stopping by..
I'd love to hear from you, Dears..!!
Friday 26 February 2016
THUTHUVALAI RASAM
This is an authentic herbal soup or rasam
of kongu people during winter and rainy seasons. It treats cold and cough very well.
Ler us know how to prepare this cold special soup/rasam.
Ingredients:
Thuthuvalai leaves 20 (thorns removed)
Coriander seeds two spoons
Cumin seeds two spoons
pepper seeds two spoons
Garlic pulses two or three
Horse gram two spoons
Asafoetida one pinch
Turmeric one spoon
Long pepper one spoon
Sesame oil one spoon
Red chilies split one or two ( choice)
Curry leaves half cup
Crushed shallots four
Cilantro leaves chopped one cup
Salt required
Tamarind extract three cups
Procedure:
Dry roast corianderseeds, cumin seeds, pepper, horse gram, long peppper in a pan for two minutes and set aside to cool.
Soak tamarind in three cups of water for half an hour and strain.
Remove the little thorns from the leaves
and wash them and saute for a while in a half spoon of gingelly oil.
Keep aside.
Grind the seeds into a coarse powder.
Add thutthuvalai leaves and little waterm
Grind them again for a minute.
Heat the dry pan with one spoon of sesame oil.
Add mustard seeds to splutter.
Followed by curry leaves, crushed shallots and red chillies.
Add turmeric and tamarind extract.
Add Salt required
Allow to boil.
Finally transfer the ground ingredients.
Mix well and let the rasam get boiled.
Finally enrich with finely chopped coriander leaves and grated garlic pods.
Thuthuvalai Rasam is perfectly made and ready to intake.
Featured post
IRRESISTIBLE CARROT MASAL STIR FRY
Preparation: 10 minutes Cooking time: 6 minutes Serves: 2 Ingredients: Carrots 8nos Peanut oil one tablespoon Mustard ...
-
It is an excellent source of Vitamin C. It helps in the absorption and assimilation of nutrients. It helps flush out toxins through the u...
-
Horse gram lentils are packed with rich sources of Protein, Calcium, low fat contents and goodness of antioxidants. Indeed, these humble le...