It is a vegetable stew prepared with mixed vegetables and coconut milk. I got this recipe from a friend and prepared it and clicked it long time back but found time to post it only now. It is a great combo with idiyappam and appam also. Its an sourastrian special dish... Lets c how to do dis in hme..
INGREDIENTS:
- Cabbage
- Carrot
- Yellow Pumpkin/parangikkai
- Broad beans/ avarakkai
- Potato
- Peas -1/2 cup
- Turmeric powder -1/4 tsp
- Salt as needed
- Garlic - 4 cloves
- Onion -1 medium size
- Thin coconut milk -1 cup
- Thick coconut milk – 1 cup
For grinding raw
- Grated Coconut -1/3 cup or 4 tbsp
- Fried gram /Pottukadalai -1 tbsp
- Green chilli -3
- Cumin seeds/jeera seeds -1 tsp
For the seasoning
- Oil -1 tsp
- Mustard seeds – 1 tsp
- curry leaves - a sprig
METHOD:
- Chop onion and garlic and keep it aside.
- Cut all the other vegetables into medium sized pieces. Total vegetables should be around 4 cups excluding peas.
- Extract thin and thick coconut milk and keep it ready. Check out how to extract coconut milk.
- Grind coconut, fried gram, green chilli and cumin seeds to a smooth paste and keep it aside.
- Take a pan/pressure cooker, add all the vegetables including peas.
- Add salt, turmeric powder, onion, garlic and thin coconut milk. Cook until the vegetables become tender.
- Add ground coconut paste and cook for a few more minutes.
- Then add thick coconut milk, heat it and remove from flame. Do not boil or cook for a long time once you add thick coconut milk as the mixture might curdle.
- Heat oil, add mustard seeds, when it splutters, add curry leaves and pour it over the kulambu.
Vadakari is a south indian side dish for idly and idiyappam. It is made with bengal gram and some spices.It is delicious side dish and yummy too.Try this and enjoy and send me feedback.
INGREDIENTS:
- Bengal Gram - 1 cup
- Bay Leaves - 1
- Curry Leaves - few
- Coriander - To garnish
- Onion - 1
- Tomato - 1
- Coconut Milk - 1/2 cup
- Oil - 2 tablespoon
TO GRIND:
- Cinnamom - 2
- Cloves - 2
- Caradmom - 1
- Ginger - 1 inch
- Garlic - 2
- Green chilly - 1
- Pepper - 1/4 teaspoon
- Turmeric powder - 1/4 teaspoon
- Chilly powder - 1/4 teaspoon
- Saunf - 1/2 teaspoon
METHOD:
- Soak bengal gram for half an hour
- Grind the ingredients which given to grind smoothly
- Grind the soaked bengal gram.(Not so fine and Not so rough)
- Mix One spoon of grinded masala with grinded bengal gram
- Add salt to that masala bengal gram and mix well
- Steam that masala batter in idly plate
- Finely chop the onion and tomato
- Insert knife in the steamed batter if it is not sticky then it is cooked.then take it from steam
- Heat pan and put oil on it
- Then add bay leaves,chopped onion,curry leaves
- Saute it till the onions get golden brown
- Add tomato to itAdd remaining salt so that the steamed batter already contain salt
- If the tomatoes are smashed,add the grinded masala
- Add little water and wait till its raw smell goes off
- Then add steamed masala batter and mix well.If u need water add to it
- Add coconut milk to it
- Don't cook more after adding coconut milk
- Garnish with Coriander leaves
- Serve hot with idiyappam or idly.
Kara dosai, which is a spicy dosai made with rice variety of dhal. Being bored with normal white dosai you enjoy this dosai.
INGREDEINTS:
- Tiffin Rice(Motta boiled rice) - 2 cup
- Urad dhal - 1/4 cup
- Toor dhal - 1/2 cup
- Bengal gram - 1/2 cup
- Fenugreek Seeds - 1/2 teaspoon
- Salt - as needed
- Oil
- Mustard Seeds - 1/4 teaspoon
- Curry Leaves - few
- Dry Redchilly - 4
- Garlic - 3 pods
METHOD:
- Soak Tiffin rice and all three dhals and fenugreek seeds together for 8 hours.
- Grind Soaked rice and dhal mixture with Dry red chilly and Garlic together as Dosa batter.
- Add Salt to this batter as you need.
- In pan put some oil and heat,add mustard seeds after splutter, add urad dhal and curry leaves.
- Mix this mustard seeds,curry leaves to the batter.
- No need to ferment this batter like normal dosa.so you can use directly after grind.
- Heat tawa,Make thin dosa.
- Apply oil around the dosa to make crispy.
- Serve Hot with Coconut Chutney.
It is a dish made with mainly bread and potato.It is so delicious gravy type kofta curry.Enjoy with this Dish.It is go well with Chapathi,Parota.
INGREDIETNS:
- White Bread - 4 Slices
- Potato - 2
- Milk - Little
- Onion - 1
- Tomato - 2
- Garlic - 2
- Green Chilly - 1
- Mustard Seed - 1/2 teaspoon
- Chilli Powder - 1 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Garam Masala - 1/2 teaspoon
- Coriander - To garnish
- Salt as needed
- Oil
METHOD:
- Boil potatoes and smash it and keep it aside.
- Take smashed potatoes and mix it with bread,salt.
- Use milk to make that potatoes and bread as tight batter.
- From that batter,take little amount and make as ball.
- Heat oil and fry these balls to golden brown.
- Finely chop the onion.
- Grind tomato,garlic,green chilly together.
- Take a pan,fry mustard seeds then add finely chopped onions and saute it.
- Then add grind tomato paste and add turmeric,chilli powder,garam masala and add salt as u need.
- Let be wait until the raw smell goes off.
- Add very little water if u need.If u add more water then the kofta will not be crunch.
- Add koftas now.
- Mix it with gravy and Garnish with Coriander leaves.
- Serve with Chapathi or parota.
It is a traditional Sweet Recipe,Specially prepare for ugandi.It has many types of variety but it is most common method of preparing poli.The stuffing is made with Bengal Gram And Jaggery.Everyone like this sweet recipe.Enjoy doing this Parupu Poli and Post your Comments,Suggestions,FeedBack.
INGREDIENTS:
- Maida or All Purpose Flour - 1 Cup
- Bengal Gram - 1 Cup
- Jaggery - 1/2 Cup
- Cardamom Powder - 1 Pinch
- Salt - To Taste
- Ghee or Oil - As Needed
- Yellow Food Color - 1 Pinch(Optional)
METHOD:
- Add Maida,salt,Food Color together.Food color is optional,if you dont want leave that and use.
- Knead this flour as Chapathi batter and keep it aside for 4 Hours.
- Pressure Cook Bengal gram and smashed it.
- Add Jaggery to cooked bengal gram and stir in low flame till it get like a ball without water.
- Make it cool and make like lemon size balls.
- Take the maida batter and divide the batter into small balls.
- Spread like chapathi and place besan gram ball into it and cover it with maida batter spread.
- Again spread it without sweet balls comes out.
- Heat one Teaspoon of Oil in Tawa and place the spread poli and cook in tawa till golden color.
- Now Parupu Poli is ready to serve.
Rice and some type of spicy gravies are a common one in a southindian home. We make it daily at home, I love to try different types of gravies so we wont get bored having the same thing again and again. Lets c how to do dis home.
INGREDIENTS:
- Brinjal - 3 nos
- Small Onion (Sambar Onion) - 10 whole
- Fenugreek - 1 1/2 tbs
- Bengal gram - 1 tbs
- Tomato - 1 Chopped (Small)
- Red chilly - 3 nos
- Garlic – 1 bulb
- Pepper corn - 5 nos
- Grated Coconut – 2 tbs
- Asafoetida -1 tsp
- Coriander seed - 2 tbs
- Tamarind juice – 1/4 cup
- Turmeric powder - 1 tsp
- Mustard seed - 2 tsp
- Grated Jaggery - 2 tbs
- Urad Dal - 2 tbs
- Cumin seeds - 1 tbs
- Gingly oil - 7 tbs
METHOD:
- Dry roast (dont add oil for frying) fenugreek and grind to fine powder and keep it aside
- Fry & Grind to fine paste the following : 3 Onions+2 Red Chilli+2 tbs of Coriander seed+Coconut piece+ 1 tbs Bengal gram+ 1 tsp Urad dal + 5 nos pepper corn+ 1 tbs cumin seed
- Heat oil in pan and pop mustard, Urad Dal, Garlic then add onions and fry until it turns brown / transparent.
- Sprinkle fenugreek powder, then add turmeric powder and asafoetida.
- Add chopped tomato and mix well.
- Now put fried Brijal (Cut into pieces along side or keept it whole if the size is too small. Put excess Gingly oil)
- Pour the ground mixture then add tamarind water ( not too thick or too diluted )
- Add the ground paste, salt & Jaggery.
- Once done pour 5 tbs of Gingly oil over the Karakuzhambu
- Serve with boiled rice.
