Moor kuzhambu/kulambu (மோர் குழம்பு)

Ingredients

Moor Kuzhambu(மோர் குழம்பு)
  • Steam/Boil the vegetables(like Chow-Chow/Chayote, White Pumpkin) with 1 tsp. salt.
  • 1 tsp. Toor Dhal
  • 1 tsp. Chana dhal
  • 1/4 tsp. Dhania or Coriander Seeds
  • 1/4 tsp. Raw Rice
  • 1/4 tsp. Cumin Seeds
  • 1 Red Chilly
  • 1 Green Chilly
  • 2 Tbsp. Coconut, grated
  • 1/4 tsp. Turmeric
  • 1 spring of curry leaves
  • 1 cup Skimmed Butter Milk (or) Skim 1 cup of curd with 1 cup of water and 1 tsp. salt

Method

  • In a small bowl, soak Toordhall,Chanadhall,Raw rice,Coriander and Cumin seeds for about 30 mins.
  • Steam/Boil the vegetables(like Chow-Chow/Chayote, White Pumpkin) with 1 tsp. salt.
  • Grind the soaked ingredients along with green chilly, grated coconut into a fine paste.
  • In a bowl, pour the buttermilk; add turmeric,curry leaves, ground paste, cooked vegetables; mix well
  • Check for salt and adjust the salt & consistency of the kuzhambu. The given water /curd ratio is precise enough.
  •  Now heat the content on medium low flame for about 10 mins or until froth appears; once forth appears remove from the heat.
  • Heat the pan with 1 tsp. of Oil, season with mustard seeds,uraddhall, 1(or)2 red chilly and curry leaves and pour it over the kuzhambu.
  • Serve hot or cold with rice with any spicy side dish/poriyal

Note

  • Do not cook this kuzhambu  on high flame - that will make the curd break and water will separate out.
  • This recipe used Okra: If adding Okra, saute it well in 1 Tbsp. oil until the goey stuff disappears and/or till okra is dry and cooked well.
  • Reheating is not advisable; If you prefer, serve this curry over hot rice.

Semiya Upma

Ingredients

Semiya Upma
  • 1 cup Semiya
  • 1 green chilli
  • 1 medium size onion, sliced thin
  • 1 tsp mustard
  • 1 tsp urad dhal
  • 1 tsp channa dhal
  • few curry leaves
  • A pinch of turmeric(optional)

Method

  • Add 1 tsp of oil in a pan and roast the vermicelli to light golden color.
  • Add 2 tsp of oil in a pan and add the mustard, uraddhal , channadhal and curry leaves.
  • When the mustard pops add the Onions and green chillies and fry till translucent.
  • Add your favorite vegetable(carrots,beans,and peas).
  • Now add 2 cups of water,salt to taste,a pinch of turmeric and cover the pan.
  • When the water comes to a boil add the roasted vermicelli; cook for few minutes till the water is absorbed.

Note

  • Garnish with cilantro leaves before you serve.
  • Adding turmeric,onion are optional.
  • Jazz it up with Coconut chutney.

Mutter Paneer Masala

Ingredients

MutterPaneer
  • 1 cup Peas, frozen
  • 1/2 lb. low-fat Paneer
  • 2 medium size Tomatoes
  • 1 Tbsp. Oil
  • Pinch of Asafoetida
  • 1 tsp. Cumin seeds
  • 1 Tbsp. Ginger Paste
  • ½ tsp. Turmeric powder
  • ½ tsp. Chilli powder
  • 1 tsp. Coriander powder
  • 1 tsp. Garam masala
  • 2 Bay leaves
  • 1 medium size Cinnamon stick

Method

  • Cut the paneer into half inch pieces.
  • Heat 1tsp of oil in a pan, add the cubed paneer; fry for 2-3 minutes, until they gently turn to golden brown on all sides. Take the paneer out and place on a paper towel so the extra oil is absorbed.
  • Blend the chopped tomatoes and ginger to make a paste.
  • Heat the oil in a saucepan.
  • When oil is ready, add the asafoetida, cumin seeds, bay leaves and cinnamon; fry for a few seconds.
  • Add the tomato paste, coriander, turmeric, chili powder and paprika.;mix well.
  • Cook until the mixture reduces to half.
  • Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered.
  • When the peas are tender,then add fried paneer and salt.

Note

  • Add 1 tablespoon fresh chopped methi leaves or 1/2 tablespoon dried methi leaves for garnishing or alternate with chopped cilantro leaves.
  • Alternate tomatoes with store bought tomato paste.