BEETROOT CURRY KUZHAMBU

Beetroots are packed with powerful antioxidants and rich in fibre, low in fat, high vitamin source. There are a lot of variations of recipes using beetroots in Kongu region. One of them is the beetroot curry kuzhambu.

Beetroot curry kuzhambu is one of the comfort gravy that goes very well as an ideal accompaniment with chapatis, pooris, idlies, Dosas, parathas, paniyarams, oothappams. 

How to make this amazing beet curry kuzhambu?

Ingredients:

Beetroot medium size one

Bellary onion pieces half     cup

Curry leaves 10 nos

Shredded coconut one cup

Fried gram one tablespoon

Mustard seeds one spoon

Star anise two nos

Cloves four

Ginger gratings one spoon

Garlic gratings one spoon

Coriander powder one tablespoon

Cumin powder one spoon

Pepper powder one spoon

Fennel seeds roasted and powdered one spoon

Salt to taste

Tomato one medium size

Coriander leaves (Optional)

Sesame oil one tablespoon

Turmeric powder on spoon

Green chilly one

Red chilly powder one spoon

Karam masal powder one spoon

Procedure:

Wash the beetroot and peel off the outer skin and chop them into cubes.

Blend the coconut gratings, coriander powder, cumin seeds powder, fennel seeds powder, fried gram into a fine paste using required water.

Heat the heavy bottomed pan with sesame oil over a medium flame.

Add mustard seeds to pop up.

Add star anise, cloves.

Reduce the flame.

Add onion, ginger garlic gratings, turmeric, green chilly, Curry leaves, red chilly powder, karam masal powder 

and saute well.

Once the onion turns golden brown and shrunken, add tomato.

Saute for a few minutes. 

Then add masal paste and let the masal paste be fried for a few seconds.

Add beetroot cubes and adjust the consistency with required ( three cups of water)

Add salt.

Allow boiling until the beetroot cubes turn soft and well cooked.

Check the salt.

Add coriander leaves and switch off the flame.

An attractive red coloured, aromatic curry kuzambu is ready to enjoy!

This side dish makes the every main dish as an amazing delicacy! 

Do try out!

INDIAN BROAD BEANS SAMBAR

Indian Broad beans sambar goes well with hot steamed rice. Topping up of one spoon of fresh cow ghee enhances its taste!

Ingredients:

Broad beans 50 gms
Mysore dal/Toor dal 75 gms
Sesame oil one tablespoon
Mustard seeds one spoon
Shallots 10 nos or Bellary onion half chopped
Curry leaves 10 nos
Asafoetida one pinch
Turmeric one spoon
Castor oil four drops
Sambar powder one tablespoon
Coriander leaves chopped half cup(optional)
Salt to taste
Tamarind one gooseberry size
Tomato medium size one


Procedure:

Soak the tamarind in two cups of water.
Wash the Indian broad beans and remove the fibre from the both sides.
Chop the veggie into three parts.
Cook the Mysore dal with four cups of water, one spoon of turmeric and four drops of castor oil.
You may pressure cook the Toor dal with three whistles and simmer the flame for few minutes. and Switch off the flame.
Take the extract of tamarind.
Now heat the heavy bottomed vessel with oil over a medium flame.
Add mustard seeds to crackle.
Once it starts to crackle, add onion, curry leaves, asafoetida, half a spoon of turmeric and sambar powder in a low flame.
Add the beans and saute for few seconds.
Pour the tamarind extract and tomato dices.
Add salt required.
Allow boiling for five minutes.
Transfer the cooked dal content with water to the vessel.
Check the salt.
Add coriander leaves (optional).

Now the Indian Broad Beans Sambar is ready to have with hot steamed rice.
Enjoy!

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VENDAI CURRY KUZHAMBU

Lady's finger curry kuzhambu is a family favourite for every Kongu folks. 


Ingredients:

Okra or lady's finger veggie 250 gms.
Coconut gratings half cup
Bengal gram one tablespoon
Garlic pod one 
Red chilly powder one spoon
Turmeric powder one spoon
Coriander powder one tablespoon
Curry leaves six nos
Pearl onion or bellary onion (optional)
Sesame oil one tablespoon
Mustard seeds one spoon
Cinnoman sticks two nos
Cloves three
Brinji leaf one
Cumin powder one spoon
Pepper powder one spoon
Red chilly one
Tomato large one
Star anise two

Procedure:

Rinse the okra/lady's finger well and wipe them with a towel.
Chop them into finger shaped.
Chop the tomato.
Blend the coriander powder, turmeric powder, fried onion, coconut gratings, garlic. Bengal gram and required water, fennel seeds powder, poppy seeds one spoon into a fine paste.
Heat the frying pan with oil over a medium flame.
Saute the ladyfinger pieces until they turn shrunken.
Heat another pan with one tablespoon of oil and add mustard eds.
Once they start to crackle, add onion, curry leaves, cloves, cinnamon, star anise, brinji leaf and turmeric.
Add red chilly powder and turmeric.
Transfer the paste we blended and allow frying in the oil for a while.
Then add tomato and saute them again.
Transfer the okra or lady's finger and allow boiling.
Add water as required
Add salt as required.et the contents are boiled for five minted until the consistency of gravy texture reached.
Check the salt.

Remove from the flame and transfer the gravy to a serving bowl.
Serve hot with steamed rice.

😊😍

THATTAI PAYIRU KUHAMBU/KARAMANI KUZHAMBU/COW PEAS KUZHAMBU

This kuzhambu is a must once in a week in every home of kongu folks.

It tastes yummy when paired with hot steamed rice.

Ingredients :

Cow peas one cup
Turmeric one spoon
Asafoetida one pinch
Tamarind extract one cup
Sesame oil one tablespoon
Pearl onion 10 nos
Red chillies  two
Curry leaves 10 nos
Fenugreek powder half a spoon
Salt to taste
Mustard seeds one spoon
Tomato one
Coriander powder one spoon

Procedure:

Wash the cow peas and pressure cook up to five whistles.
Simmer for five minutes.
Set aside to release the entire pressure.
Heat the pan with oil.
Add mustard seeds to splutter.
Add shallots, curry leaves,  red chillies.
Saute for a minute over a medium flame.
Add tamarind extract, one tomato. Asafoetida, fenugreek powder, turmeric powder and salt.
Allow boiling.
Once it gets thickened, add the cooked cow peas contents. Mix well and allow to boil for few minutes. Remove from the fire.

PASIPAIYIRU KANJI

This kanji or porridge is traditionally common for breakfast in Tamilnadu. This is very nutritious and especially for kids and adult parents as a simple and easily digestible meal. This very comfort meal suits to every being without age bar.


How to make this simple and yummy kanji/porridge?

Ingredients:

Rice one cup
Green gram half a cup
Cumin seeds one spoon
water as required
Salt to taste
Pepper powder one spoon
Ginger gratings optional
Asafoetida half a pinch
Bellary onion finely grated

Procedure:

Soak the rice and whole green lentil in water for one hour.
Wash the rice and green gram thrice and transfer them in a pressure cooker.
Add salt, cumin seeds, pepper powder, asafoetida and water three cups of water.
Switch one the flame and pressure for one whistle and simmer the flame and wait for another whistle about to start.
Switch off the flame and set aside to release the pressure.
Remove the weight and mash the cooked ingredients using a ladle.
Add two cups of boiling water and stir again to form the porridge consistency.
Check the salt and serve warm.
Add onion gratings and green chillies (optional)
You can have it with cow milk also.

Mix with half a cup of milk and you may feed this nutritious and healthy porridge to your toddlers.

ALMOND RAVA KAESARI

Ingredients:

Semolina/Rava half a cup
Almond powder with skin  half a cup
Sugar 3/4 a cup
Fried cashew four
Ghee half a cup
Crushed cardamom two
water three cups
Kaesar color orange one pinch
Edible camphor quarter pinch


Procedure:

Heat the frying pan with one spoon of ghee over a low flame.
Add cashews and fry for a while until the cashews turn golden brown.
Take away the fried cashews and roast rava in the same ghee with the addition of half a spoon of ghee for a few seconds.
Heat the separate pan with one spoon of ghee, kaesar color powder and water up to boiling.
Add rava little by little to avoid lumps.
Allow cooking until the rava absorbed water and turned to a semi-mass consistency.
Transfer the almond powder, and sugar.
Stir well until all the ingredients incorporated well.
Stir well constantly to avoid burning at the bottom of the pan.
Add ghee little by little.
Stir well in low flame until the glossy consistency reached.
Remove from the flame and set aside to get warm temperature.

Serve warm kaesari in a banana leaf and enjoy its unique aroma and the supreme taste.😍😊