VENDAIKKAI PULIKUZHAMBU/OKRA TAMARIND CURRY

This is one of the traditional kuzhambu varieties served in the south Indian homes.the recipe is different in every home according to their unique taste. We are ardent fans of this pulikuzhambu made with vendaikkai/ladysfinger vegetable in the tamarind base.


Ingredients:

Okra/lady's finger veggie quarter kg.
Tamarind a medium size lemon
Bellary onion/shallots finely chopped one tablespoon
Curry leaves 10 nos
Apple tomato half finely chopped
Turmeric one spoon
Sambar powder  two spoons
Salt to taste
Sesame oil quarter cup
Asafoetida one pinch
Jaggery a gooseberry size
Fenugreek powder (roasted) half spoon
Cilantro leaves chopped half cup
Adequate water.

Procedure:

Soak tamarind in a cup of water for half an hour.
Wash the lady's fingers and wipe with dry cloth.
Allow to dry for ten minutes.
Chop them into small pieces.
Heat the frying pan with sesame oil.
add mustard seeds. When it starts to crackle, add onion and curry leaves.
Add lady's fingers pieces and give a good stir until the veggie fried and shrink
Sprinkle little asafoetida and half spoon of roasted fenugreek powder.
Add turmeric powder and sambar powder,
Let the flame be low level.
Add tomato dices and give a quick stir.
Pour tamarind extract.
Followed by the required salt and jaggery.
Bring to boil till the gravy texture reached.
Add cilantro leaves. Switch off the flame.

A delicious gravy is ready to have with hot steamed rice and a spoon of sesame oil.

SAMBA WHEAT RAVA VEGETABLES KICHADI

An ideal and quick breakfast !
Healthy!
An easy lunch may be!
A delicious and comfort evening tiffin to kids
Even a light dinner!

guess?

Vegetable wheat rava kichadi!
Easy to make!
You can say it as one pot meal.

Ingredients:

Samba wheat rava 2 cups
Bellary onion one chopped
Green chillies two cut
Curry leaves half cup
Mint leaves half cup
Cilantro leaves half cup
ginger gratings one spoon
Garlic gratings one spoon
Carrot cubes one cup
Push beans one cup
Raw peanuts half cup
Potato one chopped into cubes 
Apple tomato half finely chopped
Sesame oil quarter cup
Mustard seeds one spoon
Water three cups
Salt to taste


Procedure:

Heat the pressure pan with sesame oil over a medium flame.
Add mustard seeds to splutter.
When they begin to splutter, add onion, green chillies, curry leaves, mint leaves and cilantro leaves.
When the onion gets translucent, add ginger and garlic gratings and allow to fry it for a while.
Add tomato, all the vegetables and the raw peanuts,
Pour three cups of water and add turmeric.
Add salt to taste.
Allow to boil.
Check the taste. Add salt if needed.
Add wheat rava and stir softly to combine with vegetables.
Close the lid and allow one whistle in medium flame.
Simmer the flame.
Wait for two minutes.
Switch off the flame.

Yummy vegetable wheat rava kichadi is ready to have with curd. You can make raw Bellary onion pachadi with curd and enjoy. It tastes great.

Image tutorials for your reference:

PACHAI PULI RASAM

Intelligent people are more practical oriented than those who just read without any brains and live with false prestige. Cooking is one of the practical culinary art, using herbs and spices in the food for living as well as for health. Here, the tamarind is practically tested in rasam in raw mode. That means the raw tamarind extract rasam, 

It tastes great with hot steamed rice and vegetable stir fry. You can test it  with nonveg stir fry. In our village areas, the people are used to enjoy this raw rasam and hot steamed rice with country chicken varuval (Asari kozhi varuval (special in our kongu region.This will be posted soon. 

Ingredients:

Tamarind one lemon size
Shallots 12 finely chopped
Green chillies two finely chopped
Curry leaves finely chopped
Coriander leaves finely chopped
Water three cups
Salt to taste
Cumin seeds rubbed with palms one spoon
Asafoetida one pinch
Jaggery one piece
Mustard seeds and curry leaves five to season the rasam
Sesame oil one spoon.

Procedure:

Extract tamarind juice after soaking it in water for half an hour.
Add the chopped shallots, green chillies, curry leaves and coriander leaves.
Add jaggery and salt to taste
Sprinkle one pinch of asafoetida
Rub the cumin seeds and add to the extract.
Season it with mustard seeds and curry leaves in sesame oil

Just check out the taste. A perfect blend of ingredients! It is damn delicious!
No need to make it in the flame. A quick fix and supports a quick digestion!
You can have it with hot steamed rice or a starter.

RAGI OMAPODI MIXTURE/FINGERMILLET KARA SEV

Learn how to make ragi kara sev/ragi omapodi mixture/Finger millet spicy sev:

Ingredients:

Fingermillet/Ragi flour 250 gms

Besan flour 200 gms

Asafoetida one pinch

Ajwain seeds powder one tablespoon 

butter one lemon size

Salt to taste

Red chilly powder one tablespoon

Adequate water

Sesame oil to deep fry

Bengal gram one cup

Fried peanuts one cup

Fried cashews one cup

Curry leaves 10 nos

Mustard seeds one spoon

Procedure:

Sieve the flours and mix well with salt, red chilly powder and asafoetida.

Add butter and incorporate it with the mixture of flours.

Add adequate water and knead into a non sticky and soft dough.

Add the ajwain powder and mix into the dough.

Get ready with the murukku press and multi pored disc.

Fill the murukku press with one portion of the dough

Heat the oil over a medium flame.

Check its temperature by splashing  few water drops. When the sizzling sound of water absorption is stopped, note that oil is ready to deepfry the sev. 

Fill one portion of the dough and squeeze directly into the oil in a circular motion.

Allow to deep fry till the sizzling sound ceases.

Collect  in a dry bowl.

Repeat the process for the rest of the dough.

Fry the bengal gram, cashews and peanuts to a golden colour.

Mix with the ragi sev in a dry bowl.

Heat the tempering pan, add one spoon of oil .

Add mustard seeds  to splutter.

Add curryleaves and fry them.

Switch off the flame  and sprinkle asafoetida in the oil.

In a mixing bowl, mix everything that is deep fried well.

A perfect healthy snack for the rainy days with hot tea.

.

RICH CASHEW-CARROT HALWA

Ingredients:

Carrots two peeled

Cashew one cup

Ghee half cup

Sugar one and a quarter cup

Cardamom 8 nos

Kaesar powder half pinch

Cashews whole four

Adequate water to blend the carrot gratings and cashews

Procedure:

Wash the carrots and peel off.

Grate the carrots.

Soak the cashew for half an hour.

Blend the cashews and carrot gratings together with adequate water into a fine paste.

Heat the pan with sugar and half a cup of water.

Add kaesar powder.

Mix and allow to boil till the one string consistency obtained.

Add the paste and stir well.

Add ghee little by little

Stir continuously over a medium flame till the ghee oozed out on the sides.

Peel off the cardamom pods and crush the seeds into a coarse powder.

Switch off the flame and transfer the halwa to a serving bowl.

Garnish with roasted whole cashew nuts.

Serve warm. 

Relishable sweet for grand Diwali..!

KADAMBA SAMBAR

A special sambar packed with a lot of vegetables having unique flavour;







Ingredients:

Toor dal/mysore dal 200 gm
Tamarind extract three cups
Bellary onion one chopped longitudinally
Curry leaves 15 nos
Sambar powder one tablespoon
Turmeric powder one spoon
sesame oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
Turnip one chopped
Hybrid tomato one chopped
Cauliflower chopped one cup
Potato peeled and chopped one cup
Carrot one chopped one cup
Push beans chopped one cup
Salt to taste
Coriander  leaves chopped half cup

Procedure:

Pressure cook the dal with turmeric and few drops of castor oil up to three whistles.
Soak tamarind in water for half an hour and extract the thick juice.
Heat the pan with sesame oil.
Add mustard seeds.
While the mustard seeds start to splutter, add onion, curry leaves, turmeric half spoon, vegetables,
asafoetida, sambar powder.
Saute for a while.
Add tamarind extract.
Add salt and allow to boil.
Allow to cook the vegetables for eight minutes.
Add cooked dal and adequate water.
Check the salt.
Adjust if needed.
Allow to boil for another five minutes.
Add coriander leaves.
Switch off the flame.


Fantastic Kadamba sambar is ready to have with hot steamed rice and one spoon of ghee!