Bottle Gourd Curry | Suraikai Kulambu | Sorakkai Puli Kulambu

Bottle Gourd Curry | Suraikai Kulambu | Sorakkai Puli Kulambu

  May 26, 2020    Bommu

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Sorakkai Puli Kulambu

  Prep Time : 15 Minutes
  Cook Time : 30 Minutes
  Total Time : 45 Minutes

  Cuisine : South Indian

Ingredients

1. Bottle Gourd - 1 cup
2. Tomato - 1
3. Red chilies - 8 nos
4. Shallots - 6 nos
5. Turmeric 
6. Tamarind - small lemon size
7. Salt

For Tempering

1. Oil
2. Mustard Seeds - 1/2 tbsp
3. Chana Dal - 1 /2 tbsp
4. Urad Dal - 1/2 tbsp
5. Curry Leaves

Steps 

1. Wash the bottle gourd and remove the skin and cut them into small pieces.
2. Take a pan add  1 cup of finely chopped bottle gourds, add the tomato, add turmeric powder,and then add 8 red chilies, shallots,and salt, finally add 2-3 cups of water.
3. Cook this for 10-15 minutes. 
4. Now strain the water and mash the bottle gourd to a smooth paste.(Or) you can transfer this to a mixer jar and make a smooth paste.
5. Once we get the smooth consistency, add the tamarind extract water and the strained bottle gourd water.
6. Cook this for 10 minutes on medium flame.
7. Turn off the stove.
8. Heat a pan and add 3- 4 tbsp of oil.
9. Add 1/2 tbsp of mustard seeds, once the mustard seeds start splattering, add the chana dal and urad dal, and the curry leaves.
10. Now add this tempered ingredients to the bottle gourd curry.
11. Bottle Gourd curry is ready to serve.

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Chettinad Country Chicken Curry | Nattu Kozhi Kulambu Recipe

Chettinad Country Chicken Curry | Nattu Kozhi Kulambu Recipe

  May 19, 2020    Bommu

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Nattu Kozhi Kulambu

Yummy and delicious Chettinad chicken curry

  Prep Time : 20 Minutes
  Cook Time : 40 Minutes
  Total Time : 60 Minutes
  Cuisine : South Indian

Nattu Kozhi Kulambu

3/4 kg Of Country Chicken

For Tempering

                                                                                         

Ingredients To Make Masala Paste 

Ingredients 

1. Country Chicken | Nattu Kozhi - 3/4 Kg
2. Tomato - 1
3. Shallots - 1/2 cup
4. Red Chili Powder - 1 1/2 tbsp
5. Curry Masala Powder - 3/4 tbsp
6. Ginger Garlic Paste - 1/2 tbsp
7. Castor oil - 1 tbsp
8. Coriander Leaves
9. Turmeric
10. Water
11. Salt 

To Make Masala Paste

1. Coriander Seeds - 2 tbsp
2. Grated Coconut - 1 cup
3. Fennel Seeds - 1 tbsp
4. Urad Dal - 1/2 tbsp
5. Chana Dal  - 1/2 tbsp
6. Cloves - 8 nos
7. Cinnamon - 3 piece
8. Poppy Seeds - 1 tbsp
9. Shallots - 5 nos
10. Red chili - 7 
11. Rice - 3/4 tbsp
12. Peppercorn  - 1/2 tbsp
13. Garlic - 20 pieces
14. Ginger 
15. Curry Leaves
16. Bengal Gram / Pottukadalai - 4 tbsp

For Tempering

1. Oil  
2. Mustard Seeds - 1/2 tbsp
3. Chana Dal - 1/2 tbsp
4. Urad Dal - 1/2 tbsp
5. Curry Leaves 

Steps To Make Masala Paste 

1. Heat a pan add 3 tbsp of oil add garlic, add shallots, add 1/2 tbsp of chana dal,1/2 tbsp of urad dal saute it till it turns light brown.
2. Then Cloves,cinnamon,add 2 tbsp of coriander seeds,3/4 tbsp of rice,1 tbsp of fennel seeds,red chili,curry leaves,add 1 cup of grated coconut  (add all the masala paste ingredients) saute for 2-3 minutes on medium flame.Turn off the stove and add bengal gram.
3. Cool the mixture and grind them to fine paste.

Steps to Make Chicken Curry 

1. Heat a pan and add oil,add mustard seeds once the mustard seeds start splattering,add chana dal and urad dal,curry leaves.
2. Add 1/2 cup of shallots,and turmeric powder saute it till it turns light brown.
3. Then add 1/2 tbsp ginger garlic paste.once the raw smell is gone add the tomato.
4. Now add the chicken pieces, add 1 tbsp of castor oil,add 1 1/2 tbsp of red chili powder,turmeric powder,and 3/4 tbsp of curry masala powder.If you don't have curry masala powder,you can also add garam masala powder.
5. Cook for 5-10 minutes on medium flame.If you cook the chicken piece in the oil for 5-10 minutes, all the Masala powders will nicely get coated with the chicken pieces.
6. Then add 2 cups of water and close the pressure cooker and then cook for 4-5 whistles.
7. Now open the pressure cooker and check the chicken pieces.
8. Then add the masala paste and cook for 10- 15 minutes on medium flame and add salt.
9. Now check for seasoning if you want you can some salt and red chili. Adjust salt and red chili powder and curry masala powder as per your taste.
10. Finally garnish with some fresh coriander leaves.
11. Delicious Chicken curry is ready to serve.Serve hot with rice or chapati,or roti,dosa.

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Paruppu Kulambu / Toor Dal / Tuvar Dal Curry Recipe

Paruppu Kulambu / Toor Dal / Tuvar Dal Curry Recipe

  May 14, 2020    Bommu

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Paruppu Kulambu

Ingredients

1. Toor Dal -  1/4 cup
2. Tomato - 1
3. Shallots - 1/2 cup
4. Garlic - 12 nos
5. Red Chilli Powder - 1 1/2 tbsp
6. Castor Oil - 1 tbsp
7. Turmeric powder
8. Salt

For Tempering

1. Oil
2. Mustard Seeds - 1/2 tbsp
3. Chana Dal - 1 /2 tbsp
4. Urad Dal - 1/2 tbsp
5. Thalippu Onion Vadagam - 1/2 tbsp
6. Curry Leaves

Steps 

1. Wash the toor dal 2-3 times.
2. In a pressure cooker add 1/4 cup of toor dal, 2-3 cups of water,add 1 tomato,1 tbsp of castor oil,pinch of turmeric powder pressure cook for 3-4 whistles.
3. Once the dal is cooked add /2 cup of shallots, 1 1/2 tbsp of red chilli powder,salt cook for 10 minutes on medium flame.Turn off the stove.
4. Heat a pan add oil, add mustard seeds once the mustard seed starts splattering, add chana dal, and urad dal,then add thalippu onion vadagam, and curry leaves. Turn off the stove.
5. Finally garnish with some fresh coriander leaves.
6. Finally serve hot with rice.

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Egg Bhurji / Muttai Poriyal Recipe

Egg Bhurji / Muttai Poriyal Recipe

  May 09, 2020    Bommu

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Egg Bhurji

Egg Bhurji is a simple and delicious breakfast or lunch recipe. We can prepare this egg bhurji in different ways. Using onions, chili powder, and turmeric is the most common way of preparing egg bhurji. For masala egg bhurji we need to add tomatoes & gram masala powder. I make this egg bhurji whenever I want to prepare something quick and easy or if I don’t have veggies in my refrigerator.

 Some people add tomatoes. In a bowl, crack open the eggs, add the tomatoes and gently whisk the eggs. Or you can add the tomatoes while sauteing (optional). Here I am not using tomatoes.It usually serves with roti or naan or pav/bread or rice.. 

In a bowl, crack open the eggs, add the tomatoes and gently whisk the eggs. Or you can add the tomatoes while sauteing (optional). Some people like the flavor of tomato. It usually serves with roti or naan or pav/bread or rice.

Steps to check egg is fresh or stale :

Take a bowl of water and gentle drop the eggs into the water. If the egg sinks and lies on its side,it is fresh,if the egg stands, it is less fresh and if ,if the egg floats to the top of water surface,it is stale and should not be eaten. 

  Prep Time : 5 Minutes
  Cook Time : 10 Minutes
  Total Time : 15 Minutes
  Cuisine : South Indian

Ingredients :

1. Egg - 4 nos
2. Onion
3. Red chili powder - 1 1/2 tbsp
4. Salt

 For Tempering :

1. Oil 
2. Mustard Seeds -1/2 tbsp
3. Chana Dal - 1/2 tbsp
4. Urad Dal - 1/2 tbsp
5. Curry Leaves

Steps :

1. Heat a pan, add 5 tbsp of oil.
2. Add 1/2 tbsp of mustard seeds once the mustard seeds start spluttering, add 1/2 tbsp of Chana dal, 1/2 tbsp of Urad dal, add curry leaves.
3. Add red chili powder and onion and saute it till it turns transparent.
4. Reduce the flame to a medium, and add the scrambled eggs, and mix well.
5. Finally garnish with some fresh coriander leaves.
6. Serve the egg bhurji with chapati or rice.

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Egg Fried Poha / Muttai Aval Upma Recipe

Egg Fried Poha / Muttai Aval Upma Recipe

  May 07, 2020    Bommu

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Egg Fried poha

Poha / Aval is a simple and healthy breakfast. In this recipe, I am adding egg along with aval, adding egg gives a rich and yummy flavor to the poha. Aval is a perfect meal for diabetics, it has a rich fiber content. I Am adding tomato to enhance the flavor of aval.

Adding ginger to the recipe for easy digestion. While using ginger remove, the skin because it is poisonous. 

 TIPS : 

Rinse and wash the poha for 2-3 times.Remove the water from the poha and add a pinch of turmeric and salt.While cooking sprinkle some water and close the lid.Instead of soaking you can do like this.It cooks the poha evenly.

  Prep Time : 20 Minutes
  Cook Time : 10 Minutes
  Total Time : 30 Minutes
  Cuisine : South Indian

Ingredients

1. Egg - 1 
2. Poha / Aval - 1 cup (soaked for 5 minutes)
3. Onion - 1 (small size)
4. Tomato - 1 (small size)
5. Green Chillies - 5 nos
6. Ginger - small piece

For Tempering

1. Oil 
2. Mustard Seeds -1/2 tbsp
3. Chana Dal - 1/2 tbsp
4. Urad Dal - 1/2 tbsp
5. Curry Leaves

Steps :

1. Wash the poha and soak for 5 minutes.
2. Heat the pan with some oil, crack open the egg into the pan.
3. Sprinkle salt and pepper or red chili powder and scramble the egg.
4. Heat the pan,and add oil.
5. Add 1/2 tbsp of mustard seeds once the mustard seeds start spluttering, add 1/2 tbsp of Chana dal, 1/2 tbsp of Urad dal, add curry leaves.
6. Add green chilies,and onion, once the onion turns light brown,add a piece of ginger,and tomato.
7. Add the poha and mix well.
8. Cook on a medium flame for 5 minutes.
9. Then add the scrambled egg to the poha.
10. And mix well.
11. Finally garnish with some fresh coriander leaves.
12. Serve the egg fried poha.

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Coconut Chutney / Thengai Chutney For Rice Recipe

Coconut Chutney / Thengai Chutney For Rice Recipe

  May 05, 2020    Bommu

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Coconut Chutney 

   Prep Time : 10 Minutes
  Cook Time : 10 Minutes
  Total Time : 20 Minutes
  Cuisine : South Indian

Ingredients

1. Coconut - 1 cup
2. Green Chilli - 5 nos
3. Coriander Seeds - 1 tbsp
4. Chana Dal - 1/2 tbsp
5. Urad Dal - 1/2 tbsp
6. Shallots - 4 nos
7. Hing - a pinch
8. Tamarind - 1 piece
9. Salt 
10. Oil

                                                                       To Grind

Steps :

1. Heat the pan add 2-3 tbsp of oil.
2. Add coriander seeds,chana dal,urad dal,shallots,green chillies and  fry for few seconds.
3. Add 1 cup of coconut,and hing fry for 5 minutes.
4. Turn off the stove and tamarind,and salt.
5. Grind it to a fine paste .
6. Server hot with some rice.

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Roasted Bengal Gram / Pottu Kadalai Sambar Recipe

Roasted Bengal Gram / Pottu Kadalai Sambar Recipe

  May 04, 2020    Bommu

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Pottu Kadalai Sambar 

  Prep Time : 10 Minutes
  Cook Time : 20 Minutes
  Total Time : 30 Minutes
  Cuisine : South Indian

Ingredients :

1. Roasted Bengal Gram Powder - 1/4 cup 
2. Tomato - 1     
3. Green Chillies - 5 nos 
4. Shallots - 1/2 cup  
5. Grated Coconut - 1/4 cup 
6. Water - 3 cups
7. Turmeric powder - a pinch
8. Salt

                                           

For Tempering :

1. Oil
2. Mustard Seeds - 1/2 tbsp
3. Chana Dal - 1/2 tbsp
4. Urad Dal - 1/2 tbsp
5. Curry Leaves 

Steps :

1. Take a mixer jar add 1 cup of roasted bengal gram,make a fine powder.
2. Heat the pan add 5 tbsp of oil,add 1/2 tbsp of mustard seeds once the mustard seeds starts splattering,add 1/2 tbsp of chana dal, 1/2 tbsp of urad dal,add curry leaves.
3. Add turmeric powder, green chillies,and 1/2 cup of shallots chopped and saute it till it turns transparent.
4. Then add 1 tomato chopped and saute it.
5. Now take 3 cups of water in this add 1/4 cup of bengal gram powder and mix well.
6. Now add this mixture,and cook in medium flame for 5- 10 minutes.
7. Finally add some fresh coriander leaves and grated coconut.
8. Serve hot with idli or dosa

                                                                                                   

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Thatta Payir Kulambu / Red Cow Peas / Karamani Kara Kulambu Recipe

Thatta Payir Kulambu / Red Cow Peas / Karamani Kara Kulambu Recipe

  May 02, 2020    Bommu

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Thatta Payir Kulambu

  Prep Time : 20 Minutes

  Cook Time : 30 Minutes

  Total Time : 50 Minutes

  Cuisine : South Indian

Ingredients

1. Thatta Payir / Red Cow Peas - 1/2 cup
2. Brinjal - 1 cup
3. Shallots - 1/2 cup
4. Tomato - 1
5. kootu Podi - 1 1/2 tbsp
6. Red Chilli powder - 2 tbsp
7. Turmeric Powder - 1/4 tbsp
8. Ginger Garlic Paste - 1/2 tbsp
9. Tamarind - Small lemon size
10. Castor oil - 1 tbsp
11. Coriander Leaves
12. Salt
13. Grated Coconut -4 tbsp(Optional)

For Tempering

1. Sesame Oil / Oil - 5 tbsp
2. Mustard Seeds- 1/2 tbsp
3. Chana Dal - 1/2 tbsp
4. Urad Dal - 1/2 tbsp
5. Curry Leaves
6. Thalippu Onion Vadagam - 1/2 tbsp

Steps :

1. Take a pressure cooker add washed Thatta Payir / Red Cow Peas - 1/2,add 1 tomato, turmeric Powder,1 Cup brinjal,add 1/2 cup of shallots,add 2 tbsp of red chilli powder,1 tbsp of castor oil and cook them together with 4 cups of water for 4- 5 whistles.
2. Take  1/2 cup of tamarind puree,in this add 1 1/2 tbsp kootu podi,1/2 tbsp ginger garlic paste mix well.
3. Now add the tamarind puree,and  salt.
4. Cook for another 10 minutes on medium flame,and turn off the Stove.
5. Heat the pan add 5 tbsp of sesame oil,add 1/2 tbsp of mustard seeds once the mustard seeds start splattering add 1/2 tbsp of chana dal,1/2 of urad dal.
6. Add Curry leaves,1/4 tbsp of hing and 1/2 tbsp of thalippu onion vadagam.
7. Now add the tempered ingredients to the cooked cow peas.
8. Finally garnish with some fresh coriander leaves and 4 tbsp of grated coconut(optional).

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