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.

PIRANDAI THUVAYAL

Adamant creeper/Devil's back-bone is called as Pirandai in Tamil and Hadjot in Hindi. Its scientific name is  Cissus quadrangularis belonging to the family Vitaceae. It is grown abundantly in the fences of village gardens and it can be grown in pots of the kitchen garden fora  frequent use because it is not available in the city market.

JUST COLLECT THE PIRANDAI NODES FROM ANY NEARBY VILLAGES AND GROW IN A POT. YOU WILL HAVE A FRESH SUPPLY OF THIS HERB, WHENEVER YOU NEED.

It has miraculous medicinal benefits. It is called as the herbal bone setter. It treats indigestion, lack of appetite and gastritis. It helps to treat the fractures and sprains. It is used for treating piles, menstrual cramps and related disorders and is also the best home remedy for ear pain. It is used externally and internally by adding some spices.

 First, you should be aware that  pirandai is of itchy nature. But it can be handled with sesame oil to get rid of itchiness. 

Smear your hands with a bit of sesame oil before handling pirandai. Choose tender pirandai always to use for food. There are multiple ways to consume this pirandai, to attain its medicinal benefits.

Pirandai thuvayal or chutney is popular in our villages. we used to consume pirandai chutney weekly once and it is one of the simplest recipes.

Poultice made of pirandai is used widely for treating sprains in my native place. Our great grand parents were aware that prevention is better than cure. They advised us if we include the medicinal greens and pirandai weekly once or twice in our regular diet, we can lead a healthy life. They practically experienced the method of making the dishes delicious by using the medicinal herbs like pirandai etc and introduced about the wonders of the herbs, so that  their beloved will consume them as food and enjoy the life healthily.

I follow the same method of our elders to the best of my knowledge and dedicate this medicinal and chutney recipe to our respected ancestors.

Hope you will be benefited with this pirandai chutney in your regular diet.

  

Ingredients:

Pirandai one bundle

Coconut grates three tablespoons

Fried Bengal gram two tablespoons ( try the fried Bengal gram to enhance the taste, I always use for thuvayal and chutney)

garlic pod two

peeled shallots one tablespoon

Red chillies three

jaggery a marble size

Tamarind one marble size

Asafoetida half pinch

Salt required

Procedure:

Rinse the pirandai stems and remove the angular ridges and nodes using a peeler.

Cut the stem into small pieces.

Heat the pan with sesame oil.

Saute the pirandai pieces until the colour changes into pale and shrink.

Set aside.

Saute all the ingredients in the same.

Set aside.

Blend all the cooled ingredients with a half cup of water into a coarse paste.

Pirandai chutney or thuvaiyal is ready to taste with hot steamed rice topped with  a spoon of cow ghee.

Eat the meals that heal..! Stay fit...
:-)

VARAGU SAATHAM

Varagu is one of the small millet cooked as a main dish. It is so yummy with.all side dishes like sambar, puli kulambu, tomatogravy, rasam, curd and buttermilk.

low calorie grain.

Ingredients:

Varagu one cup
water two and half cup

procedure

Clean the varagu millet and wash several times.and add water and cook in the cooker. Leave only two whistle sounds and switch off the flame.

Varagu satham ready to serve.
Sambar is an excellent combination.
even curd also.

Try this ...let me know how you like this dish...!