Showing posts with label breakfast side dishes. Show all posts
Showing posts with label breakfast side dishes. Show all posts

Tuesday 11 August 2020

BEETROOT KURMA/GRAVY/பீட்ரூட் குருமா/கிரேவி/चुकंदर ग्रेवी

Beetroot is a humble root vegetable, having immense nutritional benefits that promise health, unparalleled flavour and taste, unique ruby red colour. Moreover, it lends itself to the culinary variations to satisfy our taste buds. It is low in calories. It reduces blood pressure, aids in the production of red blood corpuscles and itis a natural blood purifier. It is bundled with rich iron content so that it maintains the haemoglobin levels. It boosts metabolism and strengthens the digestive system.


This recipe is a quick fix accompaniment prepared with beetroot cubes in the coconut masala base.


Ingredients:

Beetroot 250 gm
Shredded Coconut one bowlful
Raw coriander powder 1.5 tsp
Roasted Cumin powder
Fennel seeds 1/2  tsp+1/4 tsp
Turmeric 1/4 tsp+/4 tsp
Garlic 2 pcs
Curry leaves 2 sprigs+10 leaves
Tomato half chopped 
Pepper powder 1/ tsp
Water 1/2 cup+1 cup+rinsed water 1/2 cup
Groundnut Oil 2 tbsp
Mustard seeds/Fennel seeds 1/2 tsp
Bellary onion one chopped
Stone flower a tiny bit
Cloves 2 pcs
Bay leaf one
Green Chilly one pc, slit
Rock salt 1/2 tsp
Coriander greens optional
Star anise one pc



Procedure:

Wash the beetroot thoroughly.
Peel off the skin.
Chop the beet into cute cubes.
In a mixer jar, add shredded Coconut, coriander powder, cumin powder, Fennel seeds
Pepper powder, garlic cloves, curry leaves, turmeric and water 1/2 cup.
Grind to a fine paste.
Set ready.
Heat the pan on medium heat.
Add fennel seeds to fry.
Add bellary onion 🌰 slit green chilly🌶 and curry leaves.
Saute for a while until onion fried translucent.
Add beet-cubes and chopped half tomato.
Saute for a while.
Add a tiny stone flower, cloves and star anise.
Add turmeric.
Saute for a while on medium heat.
Transfer the ground masal paste.
Saute for five seconds until the raw smell goes off.
Add one cup water along with rinsed water.
Add rock salt.
Let cooking for 15 minutes on low-medium heat until the beets cooked soft.
Garnish with coriander greens.
A very good accompamiment to chapatis, Pooris, Rotis and nans.
Ready to serve

Cooking time 30 minutes.
Yield: 2 persons.




 

Tuesday 28 January 2020

MORINGA GREENS THOKKU/DRUMSTICK LEAVES THOKKU/முருங்கைக் கீரை தொக்கு









Thokku calls for a somewhat specific method to work out with herbs like moringa or murungai keerai, curry leaves Coriander greens or methi or fenugreek leaves in generous addition of Sesame oil and Tamarind to restore the considerable shelf life. Lesser the water added, more the shelf life is. We add tamarind, jaggery powder, salt and a generous amount of sesame oil to increase its shelflife. If it is mixed with hot steamed rice, have it with any tiffin like chappathi, Puri, Idlies and Dosas, We will get addicted to its divine taste.

In other words, the six tastes blend in perfect proportion in much more concentrated gravy or dry gravy.

Let's make this yummy thokku using the Moringa greens or murungai greens which are well known for its richness of iron and other important nutrients..

Ingredients we need:

Murungai greens one bunch
Jaggery powder 2 tsps
Coco rinds or Kudampuli or tamarind 3 pcs
Himalayan rock salt 1/2 tsp
Water 50 ml
Mustard seeds 1/2 tsp
Dry roasted fenugreek powder 3/4 tsp
Grated garlic 1 tsp
Turmeric 1/2 tsp
Red chilly flakes 1/2 tsp
Sesame oil 4 tbsps
Groundnut oil 1 tbsp
Asafoetida 2 pinches
Dried red chillies 3-4 pcs


Procedure:

Pluck the murungai leaves along with its tender stems.
Place them in a mixer jar up to 3/4 th level'
Add red chillies, kudam puli, Jaggery powder, Himalayan rock salt and 5o ml water.
Grind at high speed to a coarse paste.
Now heat the heavy bottomed vessel with one tbsp groundnut oil.
Add mustard seeds to crackle.
Once they start to crackle, add Grated garlic, Turmeric and red chilly flakes and saute on low flame.
Turn off the heat and add greens paste.
Saute on medium heat for one or two minutes until the greens changed its colour.
Add asafoetida and fenugreek powder.
Mix to combine.
Add sesame oil 2 tbsps little by little on keeping the flame on a low level.
Mix to combine.
Add another two tbsps of Sesame oil at the final stage and mix to combine well.

Murungai greens thokku is ready to be consumed.





Thokku means pounded herb or vegetable with specific spices sauteed in sesame oil.

Wednesday 6 September 2017

RAW GROUNDNUTS CURRY KUZHAMBU/GRAVY

Here is the nostalgic accompaniment for hot steamed rice and chappatis, idlis and dosas and other south Indian dishes!


This is an all time favorite for kongu folks. They love to eat field fresh, raw groundnuts with jaggery. They enjoy the raw peanuts cooked with shells. They sundry the ground nuts and they roast the peanuts with shells with sand in a mud pan. The kids and adults enjoy the nutty nuts by breaking open the shells. These peanuts are the wholesome snack. 

Nutritional information of these raw nuts:

One cup of raw peanuts contains 828 calories. They are enriched with the high profile of protein. They are rich in fiber 10% and saturated fat 12%They are the good source of copper, vitamin E Vitamin B1 and folate. 
It supports tissue health and good for the cardio vascular system.

                                                                                                                               Source google.

Kongu folks, hailing from the agrarian family enjoy as staple snack. They cook the groundnuts in various versions and serve.

This recipe is one of their smart versions named as vaerkadalai curry kuzhabu.

How to make?

Preparation 10 minutes
Cooking    10 minutes
Serving: Three


Ingredients:

Raw peanuts half cup 
Curry masal powder one tablespoon
Sesame oil one tablespoon
Mustard seeds one spoon
Cloves three
Cinnamon sticks three
Curry leaves 10 nos
Shallots or Bellary onion pieces one spoon
Red chilly [powder half spoon
Turmeric one spoon
Tomato medium size chopped
Coconut gratings half cup
Ginger garlic gratins one tablespoon
Coriander leaves optional
Fennel seeds powder one spoon
Pepper powder one spoon
Fried gran one tablespoon for making this gravy or kuzhambu thick and delicious.
Salt to taste
Brinji leaves one









Procedure:

Break the shells and collect the groundnuts.
Grind the coconut gratings, ginger garlic gratings, half tomato, fried Bengal gram with water to a fine paste.
Heat the frying pan with oil over a medium flame.
Add mustard seeds to splutter. add cinnamon sticks, cloves.
Add onion and curry leaves and saute for a while. add turmeric, curry masal powder, red chilly powder, fennel powder and pepper powder.
Let the flame be in the low level.
Add tomato and saute for a while till the tomato mashed and well cooked. Then add peanuts and ground masala paste.
Adjust the ingredients with one cup of water.
Add salt.
Allow boiling until the gravy texture with oil along the sides.
Garnish coriander leaves if available.

Now the raw groundnuts curry kuzhambu is ready to be served with hot steamed rice or chappathis, idlis and other South Indian main dishes.



Friday 11 August 2017

ONION SAMBAR

Ingredients:

Toor dal one cup
Tamarind one goose berry size
Sesame oil or Peanut oil one tablespoon
Mustard seeds  one spoon
Bellary onion two nos medium size
Curry leaves 10 nos
Sambar powder three spoons
Turmeric powder one spoon
Salt to taste
Asafoetida one pinch
Cilantro leaves chopped one tablespoon

Procedure:

Soak tamarind in two glasses of water for half an hour and get the extract.

Wash the Toor dal several times with water and add two cups of water, one spoon of turmeric and few drops of castor oil.

Chop the Bellary onion longitudinally.

Pressure cook for three whistles.

Set aside to cool down.

Heat the pan with oil and add mustard seeds.

Once they start to crackle, add Bellary onion and curry leaves.

Saute for a while until the onions get transparent.

Add tomato.

Add asafoetida, sambar powder and saute for a second in low flame.

Now pour the tamarind extract and add salt.

Allow boiling for few minutes.

Transfer the cooked dal contents with water.

Allow boiling for another five minutes.

Now the onion sambar is ready to have. 

This simple and tasty sambar goes very well with idlies, dosas and hot steamed rice.








  




                                   





Thursday 20 July 2017

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!













































Wednesday 19 July 2017

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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Friday 2 September 2016

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...
:-)





















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