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Ingredients
- 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.
Ingredients
- 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.
Ingredients
- 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.