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Friday, January 31, 2014

Singapore Curry Noodles /Curried Singapore Noodles /Singapore Rice Noodles Recipe

Singapore Curry Noodles recipe /Curried Singapore Noodles recipe /Singapore Rice Noodles Recipe
Singapore Curry Noodles
Ingredients
Cooked Rice noodles-1/2 pck
(I used vegetarian noodles)
Salt to taste
Frozen stir fried vegetable mix-2 cups
(Blanched,you can also use fresh vegetables)
Sliced carrots(blanched)-1/4 cup
Chopped ginger & garlic-each 1 &1/2 tsp
Diced onion-1/4
Diced capsicum-1/2
Cubed firm tofu-1/2 cup
(saute in oil till light brown)
Dried shiitake mushroom-a handful
(boil it in water with salt for 5 minutes,drain off the water)
Curry powder-1/2tsp
(I bought it from Asian/Oriental store)
Soy sauce-1tbsp
Chilly sauce-1/2tsp
Oil-6tsp
Method
Heat oil in a wok,saute onion,ginger,garlic & bell pepper till transparent & nice flavour appears.
Add all the blanched vegetables & saute for a minutes in high flame.
Add the curry powder,soy sauce,salt & chilly paste saute for one minute,now add the noodles & toss until everything is nicely blended..
Garnish with spring onions & serve it hot.

Note:
a) Sauteing vegetables takes only one minute,too much frying then your vegetables will become soggy.
b) Scrambled egg can be added at the last.
c) Add chilly sauce according to your spice level.
d) Do not use Indian curry powder,use only the oriental curry powder.There is a big difference in taste.

Inspired by dishesfrommykitchen

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Thursday, January 30, 2014

Cilantro Lime Rice / Coriander Lime Rice / Lime Cilantro Rice Recipe / Chipotle's Rice Recipe /Garlic Cilantro Lime Rice Recipe

Cilantro Lime Rice / Coriander Lime Rice / Lime Cilantro Rice Recipe / Chipotle's Rice Recipe /Garlic Cilantro Lime Rice Recipe

Ingredients
Basmati rice-1 cup
Water-1 & 3/4 cup
Salt to taste
Lime juice-6tsp
Finely chopped cilantro/ coriander leaves-3/4 cup
Grated garlic-3
Olive oil-2tsp
Butter-1tbsp
Method
Cook rice with water, salt & keep aside.Add the butter to the hot rice mixing and fluffing with a fork.
In a blender/food processor or by hand chopper blend cilantro with the grated garlic and oil until finely minced.
Add the blended mixture to the rice & lastly mix in the lime juice,toss completely & serve hot.

Courtesy:Homecookinginmontana....

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Tuesday, January 28, 2014

Vegetable Spring Rolls / Crispy Chinese Style Spring Rolls / Chinese Spring Rolls Recipe-How to make Spring Rolls.

Step by step method to make Chinese style vegetable spring rolls.


Vegetable Spring Rolls / Crispy Chinese Style Spring Rolls recipe / Chinese Spring Rolls Recipe-How to make Spring Rolls.
Vegetable Spring Rolls
Ingredients for the filling
Finely shredded or chopped vegetables-2 cups
(I used cabbage,bean,carrot,yellow bell pepper/capsicum)
Salt & Pepper to taste
Red chilly paste-1/2tsp
Soy sauce-1 to 2 tsp
Ginger & Garlic paste-1/2tsp
Oil-2tsp
Spring onion-1tbsp
(I did not have so didn't use)
Other ingredients
I used the ready made spring roll sheets-8
Maida or corn flour -1tsp
(dilute it with little water to make a paste)
Oil-to deep fry

Vegetable Spring Rolls / Crispy Chinese Style Spring Rolls / Chinese Spring Rolls Recipe-How to make Spring Rolls.Vegetable Spring Rolls / Crispy Chinese Style Spring Rolls / Chinese Spring Rolls Recipe-How to make Spring Rolls.

Method
Heat oil in a pan add all the chopped vegetables & fry in medium high flame for a minute.
Now add the ginger/garlic paste,seasoning,soy sauce & red chilly paste,give a quick stir.Do not over cook the vegetables,it needs to be crisp.Switch off the stove & add spring onions if you have.
Now your filling mixture is ready.
Take a spring roll sheet place some mixture at one corner & roll it out.See the above picture for rolling the sheets.At the end seal the corner with maida/corn flour paste.
Once all the sheets are made keep it covered so that the sheets don't get dry & crack.
Heat oil in a pan in medium high flame deep fry the spring rolls till light golden brown on all sides.
Keep it on a kitchen paper to remove excess oil.Serve it hot with any dip you like.

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Salli Murghi Recipe / Chicken Salli Recipe / Parsi Chicken Curry Recipe / Sali Murgh Recipe

Thanks Sucheta for this lovely video of making 

Salli Murghi Recipe -A Parsi chicken curry with potato sticks.


https://www.youtube.com/watch?v=AVE0Iy9xYf0

Sunday, January 26, 2014

Poori Masala /Potato Masala For Poori Recipe / Poori Kizhangu Recipe

Poori Masala /Potato Masala For Poori Recipe / Poori Kizhangu Recipe
Poori Masala

Ingredients
Boiled & mashed potato-4
Salt to taste
Turmeric powder-1/4tsp
Besan diluted in water-1tsp
Sliced onion-1/4
Slit green chillies-4
Ginger grated-1/4tsp
Curry leaves
Tempering
Oil-1tsp
Mustard,Urad dhal,Channa dhal,Jeera-little
Method
Heat oil in a pan temper it.Fry onion,curry leaves & green chillies till transparent.
Add salt,potato & turmeric powder fry a bit ,pour water & give a boil.
Add diluted besan & thicken it up.Switch off the stove & add coriander leaves.
This is best served with poori.

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Saturday, January 25, 2014

Avocado Soup Recipe / A Simple Avocado Soup Recipe

Avocado Soup Recipe / A Simple Avocado Soup Recipe,avocado soup

Ingredients
Avocado-1
Olive oil-1/2tsp
Chopped garlic-1
Chopped spring onion-1tbsp
Salt & Pepper to taste
Milk-1 cup
Vegetable stock-2 cups
Crushed basil-a pinch
Method
Heat oil in a pan fry garlic & spring onion till raw smell disappears.Blend this along with avocado to a smooth paste.
Dilute the blended mixture with milk & water or stock,switch on the stove.
Just give a boil,remove from heat add seasoning & crushed basil.Serve hot .

Note:If serving for kids sprinkle some cheese & serve it hot.

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Thursday, January 23, 2014

How to make khoya at home? Homemade Mawa Recipe / Homemade Khova Recipe / Easy version of making khoya at home

This is a quick & easy version to make Khoya/Mawa/Khova at home.

How to make Khoya at home? Homemade Mawa Recipe / Homemade Khova Recipe / Easy version of making khoya at home

Ingredients
Milk powder-1 cup
Ghee- 15 tsp
Milk-1/4 cup
Method
Mix milk powder & ghee in a bowl,crumble it well.Slowly add the milk & knead it to a soft dough.
Cover this dough & microwave for just 30 seconds.
Rest for couple minutes & mash it.Your khoya is ready in minutes for use!

Courtesy:Maayeka

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Tried & Tasted Recipes From My Website

Friends & Relatives who had Tried & Tasted my recipes from my website.Thanks to one & all

1.Nei Appam
2.Mysore Pak
3.Adhirasam
4.Dilpasand
5.Besan ladoo
6.Quinoa payasam
7.Pattani kurma
8.Butter cake
9.Puran poli
10.Tofu butter masala
11.Coriander leaf pickle
12.Vegetable spring roll
13Chandrakala/Suryakala
14.Quinoa Idly
15.Broccoli Paratha
16.Olan
17.Paneer Chatpat
18.Potato fry with less oil
19.Stuffed Karela
20.Wheat Rava Adai
21.Carrot & Pecan Cake
22.Vegetable Salna
23. Masala egg gravy
24. Aloo Matar Sabzi
25.Kondai Kadalai Vada
26. Rainbow cup cake
27.Carrot Mysore pak
28.Avocado Murukku
29.Mango Shrikhand
30. Bok Choy Thogayal
31. Garlic Roll
32.Beerakaya Pottu Podi
33.Javarisi Vadam
34.koozh Vadam
35.Rava Vadiyalu
36.Pavakai Vathal
37.Instant Ragi Dosa
38.Rava Kesari
39.Rum fruit cake 
40. Pavakkai Vathal
41.Palakura Pappu
42. Microwave Kalakand
43.Kulfi
44.Pizza
45.Meal Maker Masala Vada
46.Dosakaya Pachadi
47.Stuffed mini sweet peppers
48.Pineapple upside down cake 
49.Wild & Brown rice halwa
50.Celery Kootu
51.Celery chutney
53.Sago Vada
54.Stuffed Bhindi
55.Falooda

55.Manathakali Keerai Masiyal
56.Thattai
57.Pasiparuppu Ladoo
58.Rava Ladoo
59.Coconut milk murukku
60.Thattai
61.Pillayarpatti Kozhukattai
62.Hayagreeva







.

Quinoa Payasam Recipe /Quinoa Kheer Recipe /Quinoa Porridge /Quinoa Pudding Recipe

Quinoa Payasam recipe,Quinoa Kheer recipe,Quinoa Porridge recipe,Quinoa Pudding Recipe
Quinoa Payasam

Ingredients
Quinoa-1/2 cup
( wash couple of times by massaging the seeds to get rid of the bitter saponin completely)
Water-2 cups
Milk -5 cups
Sugar-1/2 cup
(As i was preparing for a party i added 1tbsp extra to make it a bit sweet)
Crushed pistachio & almonds - each 1 tbsp
Cardamom powder-1/2 tsp
Saffron a pinch (optional for garnish)
Rose essence - few drops (optional)
Method
Pressure cook quinoa with 2 cups of water,may be just a whistle.Once cooked open the pressure cooker,add the milk give a stir.
In low flame cook the kheer till semi thick or consistency you want for about 15 minutes.Add the sugar,cardamom powder & crushed nuts,cook it for another 1 or 2 minutes.
Switch off the stove ,garnish with saffron & rose essence if using,serve it hot or cold.

Note:
a) Condensed milk can be added for extra richness.
b) Always use whole milk for any kind of payasam/kheer.
c) If you like you can also add fried raisins & cashew nuts in ghee.
d) Wash quinoa couple of times my massaging the seeds to get rid of the bitter saponin completely.
e) Some people also add jaggery instead of sugar & slight coconut milk to give extra richness.

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Wednesday, January 22, 2014

Beans Poriyal / Beans Stir Fry / Beans Thoran Recipe / Beans Fry Recipe


Beans Poriyal recipe, Beans Stir Fry recipe,Beans Thoran Recipe / Beans Fry Recipe

Ingredients
Chopped beans-2 cups
Salt to taste
Turmeric powder-1/4tsp
Curry leaves little
Grated coconut-2tsp
Tempering
Oil-1tsp
Mustard-1/2tsp
Jeera/cumin-1/4tsp
Urad dhal-1/2tsp
Red chillies-1
Method
Heat oil in a pan temper it.Now add the beans,salt,curry leaves few& turmeric powder saute for a minute.
Sprinkle very little water cover & cook till beans are soft.
Switch off the stove,add grated coconut & curry leaves mix & serve.

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Tuesday, January 21, 2014

Carrot Poriyal / Carrot Thoran / Carrot Fry Recipe / Carrot Stir Fry Recipe

Carrot Poriyal /recipe,Carrot Thoran recipe, Carrot Fry Recipe / Carrot Stir Fry Recipe
Carrot Poriyal
Ingredients.
Carrots chopped or grated-3 large
Garlic chopped-5
Curry leaves - few
Salt to taste
Turmeric powder-1/4tsp
Coconut for garnish(optional)-2tsp
Tempering
Oil-1tsp
Mustard-1/4tsp
Jeera-1/4tsp
Uraddhal-1/2tsp
Red chillies-1
Method
Heat oil in a pan temper it.Now add the carrots,salt ,garlic & turmeric powder saute for a minute.
Sprinkle very little water cover & cook till carrots are soft.
Switch off the stove,add grated coconut & curry leaves mix & serve.

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Monday, January 20, 2014

Beetroot Raita / Beetroot Thayir Pachadi Recipe /Beetroot Pachadi Recipe

Beetroot Raita recipe,Beetroot Thayir Pachadi Recipe,Beetroot Pachadi

Ingredients
Grated or finely chopped beetroot-1 small
Thick beaten curd-1 cup
Salt to taste
Chopped coriander leaves-little
Tempering
Oil-1/4tsp
Mustard,urad dhal- less than 1/8tsp
Hing-a pinch
Chopped green chillies-1
Chopped curry leaves-few
Method
Heat oil in a pan & temper it with above ingredients. Now add the grated beetroot & saute for a minute,switch off the stove.Do not over cook the beetroot ,it needs to be crisp & crunchy.
Cool the mixture completely add the salt & beaten curd.Mix it well,garnish  with coriander leaves.
I love to serve this raita cold !
Note:
a) Always use thick curd while making any kind of raita.If your curd is watery,tie it in a muslin /cheese cloth.Hang it for 10 to 15 minutes to remove excess water,then use the curd.
b) Red chillies can be replaced instead of green chillies.
c) This raita can be served with rice or paratha/roti.

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Sunday, January 19, 2014

Honey Sesame Potatoes / Honey Glazed Potato / Sesame Honey Chilli Potato /Sesame Chilli Honey Potato Recipe

A quick & easy starter.....

Honey Sesame Potatoes recipe,Honey Glazed Potato recipe,Sesame Honey Chilli Potato recipe,Sesame Chilli Honey Potato Recipe

Ingredients
Boiled potatoes-3
(Peel them cut into big cubes & deep fry them till light golden brown,keep it aside)
Oil-2tsp
Chilly flakes-1tsp
Chopped garlic-2
Tomato ketchup-3tbsp
Honey-2tbsp
Slightly toasted/dry roasted sesame seeds-1tbsp
Vinegar-1tsp
Salt to taste
Method
Heat oil in a pan saute red chilly flakes & garlic till light brown.Mix ketchup,salt,honey & vinegar in a bowl.Pour this mixture into the potatoes,toss it well.Switch off the stove,sprinkle the sesame seeds on top mix & serve it hot as a starter or with fried rice.
Note:
a) If you don't want to deep fry bake the potato in oven.But i love them deep fried.

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Thursday, January 16, 2014

Green Peas Kurma / Pattani Kurma / Green Peas Korma Recipe

Step by step method/picture to make Pattani kurma/korma


Green Peas Kurma recipe,Pattani Kurma recipe, Green Peas Korma Recipe

Ingredients
Green peas-2 cups
(If using fresh add directly,if using dry peas then soak it overnight.Next day pressure cook it with little salt & keep it aside).
Curry & coriander leaves-little
Sugar-1/2tsp
Ingredients fried & ground to a smooth paste
Oil-2tsp
Chopped onion-1/2
Red chilly powder-1tsp
Coriander powder-1tsp
(I used the whole seeds as i did not have powder)
Turmeric powder-1/2tsp
Salt to taste
Fennel seeds/Somph-1 & 1/2tsp
Cashew nuts-2tsp

Green Peas Kurma / Pattani Kurma / Green Peas Korma Recipe
Method
Heat oil in a pan & fry all above ingredients till light brown.Cool completely & grind it to a smooth paste.Add this cooked paste,salt & sugar to the cooked peas,give a nice boil till its semi thick.Switch off the stove & garnish it with curry & coriander leaves.This quick & easy kurma is best served with poori or roti.

Inspired by Yummytummyaarthi

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Tuesday, January 14, 2014

Keerai Vadai / Palak Vada /Spinach Vada/Keerai Vada

Keerai Vadai recipe,Palak Vada recipe,Spinach Vada recipe

Ingredients soaked for 1 hour
Channa dhal-1/2 cup
Urad dhal-1/2 cup
Red chillies-2
(Drain the water from the soaked dhal,grind it to a coarse thick batter)
Other ingredients
Split urad dhal-a fistful
(i used with skin,soak it for 1 hour, drain water & add it to the ground batter)
Jeera/Cumin-1/2tsp
Salt to taste
Chopped spinach-1 cup
Chopped green chillies-2
Curry leaves-6
Oil-to deep fry
Method
Drain the water from the soaked dhal,grind it to a coarse thick batter.Add very little water if needed while grinding.Put this batter in a bowl,add all above ingredients to the batter.
Mix it well,wet your palm with water,take small balls flatten it to thin disc,put a hole in the middle.
Gently slide into medium hot oil,deep fry till crisp & brown on all sides.
Remove it on a kitchen tissue to remove excess oil.
Serve it with any chutney you like.

Note:
a) Pick any variety keerai/greens to make this recipe.
b) If your batter goes watery add 1 or 2 tsp.of  rice flour mix & make vada.Rice flour absorbs extra water from the batter.
c) Fry the vadas in medium high heat,otherwise your vada will start drinking oil.
d) Fennel seeds/Somph can be added instead of cumin seeds.

Courtesy Shanthi.

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Monday, January 13, 2014

Poli Recipe/Puran Poli/Obbattu Recipe/Bobbatlu Recipe/Holige Recipe - Karnataka Style Poli Recipe

Step by step method & picture to make Puran Poli/Poli/Obbattu ( Karnataka Style Poli)

Poli Recipe/Puran Poli recipe,Obbattu Recipe/Bobbatlu Recipe/Holige Recipe

Makes : 14 polis
Filling ingredients
Channa Dhal-1/2 cup
Thur/Toor Dhal-1/2 cup
Salt a pinch
Grated coconut-1/2 cup
Jaggery-1 cup
Water- 1 &1/2 cup (for cooking Dal)
Water - 1/2 cup (To dilute jaggerY)
Cardamom powder-1tsp

Poli Recipe/Puran Poli/Obbattu Recipe/Bobbatlu Recipe/Holige Recipe
Outer covering
Fine white rava/chiroti rava-1 cup
Maida/all purpose flour-1 cup
Salt a pinch
Turmeric powder-a pinch
Oil-6tsp
Water-3/4 cup
Poli Recipe/Puran Poli/Obbattu Recipe/Bobbatlu Recipe/Holige Recipe

(Mix all above ingredients together,knead it to a soft dough,cover & rest it for 30 minutes)

.

Other ingredients
Ghee & Oil -take equal potion to fry poli (Required amount)
Method
Pressure cook both the dhals with a pinch of salt & 1 & 1/2 cups water till soft.If there is any extra water drain it out & use it while making any gravy.Cool & blend it in mixi along with grated coconut & cardamom powder.
Dilute jagger in 1/2 cup of water,filter it to remove any impurities.Give a boil,lower the flame & add the ground mixture & in low flame stir it till its thick & leaves the sides of the pan.Cool the mixture & divide them into small equal balls.
Divide the dough mixture into small equal balls.
Grease a plastic sheet or zip lock cover,apply some ghee or oil.Spread the outer covering dough like a small disc,place a ball of filling mixture in the middle.
Close it well & seal it to make sure your filling doesn't come out.Place another plastic sheet on top,roll it out into a semi thick disc.
Heat a tawa & cook the poli with little ghee or oil around them till its light brown on all sides & cooked.Serve them hot.
Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it will come out while making poli.
c) The above polis are Karnataka style.
d) Just before serving heat slightly,smear some ghee on top & serve.
e) Only ghee can also be used for frying the poli.

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Friday, January 10, 2014

Sakkarai Pongal / Sarkarai Pongal Recipe / Sweet Rice Pongal Recipe / Chakkarai Pongal recipe

Step by step method/ picture to make Sakarrai pongal...

images for Sakkarai Pongal / Sarkarai Pongal Recipe / Sweet Rice Pongal Recipe / Chakkarai Pongal recipe
Sakkarai Pongal

Ingredients to be pressure cooked
Raw rice -1 cup
Yellow moongh dhal/pasi paruppu -1/4 cup
(slightly dry roasted till light golden brown)
Salt-a pinch
Water-4 & 1/2 cups
Other ingredients
Jaggery/vellam -1 & 1/2 cups
(water 1 & 1/2 cups)
Powdered cardamom powder-1tsp
Edible camphor -a pinch
(optional,if you don;t like the smell then avoid)
Ghee- 4tbsp
Chopped cashew nut- 12
Raisins- 1tbsp

images for Sakkarai Pongal / Sarkarai Pongal Recipe / Sweet Rice Pongal Recipe / Chakkarai Pongal recipe
Sakkarai Pongal

Method
Dry roast yellow moongh dhal till light brown colour.Add the washed rice,salt & water,pressure cook till soft.Mean while dilute the jaggery in water,filter to remove any impurities.Pour this filtered jaggery liquid into the cooked dhal/rice mixture.Add the cardamom powder & edible camphor if using & cook for 5 minutes in medium low flame.Heat ghee in a pan & fry the nuts till light golden brown.Pour this into the sweet pongal,switch off the stove & serve them hot.

Note :
a) Water quantity depends upon the quality of rice,add accordingly.
b) Quantity of jaggery can be adjusted according to your taste,i prefer the above measurement.
c) Once cooled your pongal sometimes get dry,then add 1/4 cup of hot water or milk,you will
get back to the right consistency.
e) Colour of the pongal depends upon the jaggery variety,above i have used pagu vellam.
f) Serve them hot with little ghee drizzled on top.

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Butter Badhusha / Badusha Recipe / Badhusha Recipe / Balushahi Recipe / Butter Badusha

Step by step method & picture for making Badusha.


Butter Badhusha recipe,Badusha Recipe,Badhusha Recipe / Balushahi Recipe

Ingredients
Maida/All purpose flour-1 & 1/2 cup
Melted butter-1/4 cup
Oil-1/8 cup
Curd-1 & 1/2 tsp
Sugar-1/2 tsp
Cooking soda-2 pinch
Water-less than 1/4 cup
Oil-to fry
Syrup
Sugar-1/2 cup
Water just to immerse
Cardamom powder-2 pinch
Lime juice-1tsp
Butter Badhusha / Badusha Recipe / Badhusha Recipe / Balushahi Recipe
Butter Badhusha / Badusha Recipe / Badhusha Recipe / Balushahi Recipe

Method
Boil sugar & water till one string consistence.Add cardamom powder & lime juice,keep it aside.
In a bowl mix melted butter,oil,cooking soda,curd & sugar,whisk it well.
Add the maida & mix till it crumbles ( it should resemble bread crumbs).Add water little by little ( do not add the water fully) & make a smooth dough.
Knead the dough for at least 10 minutes to get a smooth soft dough.
Take a small ball of dough,pinch the edge & fold to make a swirl like pattern (like you fold kozhukattai or gujiya).
Heat oil in a kadai,in low flame fry the badhushas till brown on both sides.Remove it on a kitchen towel,immediately soak it in warm sugar syrup for at least 2 minutes. Make sure the sugar syrup is well coated all sides of the badhusha, transfer it to a plate.
Decorate it with some crushed pistachio,saffron or cherry.Cool completely & store it in an air tight container in room temperature.

Tips: 
a) Fry the badhushas in low flame otherwise the outer portion will be brown & inside will be uncooked.To not hurry up in frying then the texture of the badhusha gets affected.
b) If your badhusha's are break then these must be the cause- excess butter,oil or cooking soda.To rectify just add some more flour & knead again.
c) This tasted excellent when consumed the next day,do not keep it in fridge will stay fresh for 4 to 5 days at room temperature.
d) Lemon juice is added to the sugar to avoid crystallization.
e) Before dropping the fried badhusha's into the sugar syrup ,make sure its warm.
f) If you are not able to make the swirls/patter on badhusha just flatten it make a impression in the middle (which will look like a doughnut).
g) Kneading the dough for at least 10 minutes is very important to get a smooth soft dough.

Courtesy:Raks kitchen

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Thursday, January 9, 2014

Parsley Raita / Fresh Parsley Raita Recipe / Indian Yogurt Sauce Recipe

Parsley Raita / Parsley Raita Recipe / Indian Yogurt Sauce Recipe

Ingredients ground to a coarse paste
Chopped fresh parsley-1tbsp
Green chillies-1
Coconut-2tsp
Jeera/cumin-1/2tsp
Salt to taste
Other ingredients
Chaat masala-a pinch
Black salt -a pinch
Sugar-a pinch (optional)
Thick beaten curd-1 cup
Method
Beat curd with black salt,chaat masala & sugar.Grind parsley,green chillies,salt,coconut & jeera to a coarse paste.Mix this into the curd.Serve it cold.

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Tuesday, January 7, 2014

Paruppu Urundai Kuzhambu / Paruppu Urundai Kulambu Recipe / Lentil Balls in Tamarind Gravy Recipe

Step by step method & picture to make paruppu urundai kuzhambu/kulambu.


Paruppu Urundai Kuzhambu / Paruppu Urundai Kulambu Recipe / Lentil Balls in Tamarind Gravy Recipe
Paruppu Urundai Kuzhambu
Ingredients for paruppu urundai
Soaked thur/thor dal-1/2 cup
Red chillies-2
Jeera-1tsp
Fennel seeds-1/2 tsp
Salt to taste
(Grind all above ingredients to a thick coarse paste without adding water.Mix 3tsp of chopped onions & some coriander leaves mix & shape it into small balls, keep it aside).
Ingredients for gravy ground to a smooth paste
Cinnamon -a small bit
Cloves-2
Tomato -1
Onion chopped-1/2
Grated coconut-3tsp
Fennel seeds-1/4tsp
Coriander powder-1tsp
Chilly powder-1 & 1/2tsp
Salt to taste
( Grind above ingredients to a smooth paste,you can add water while grinding)
Other ingredients
Oil-4tsp
Mustard,jeera,methi -little for tempering
Curry & coriander leaves
Tamarind juice-2 cups
Method
Heat oil in a pan temper it.Add the ground paste & in medium low flame fry till the masala leaves the sides of the pan.Pour the tamarind juice & some water,boil the gravy till raw smell disappears.Now add the paruppu urundai & cook it in low flame till all the balls float on top & gravy is thick.Switch off the stove & garnish it with curry & coriander leaves.Serve it hot with hot rice.
Note:
a) If you are not confident in adding the balls directly into the hot gravy,thinking it will break.Then best you steam it for 1 or 2 minutes & then add them to the boiling gravy.
b) You can add a teaspoon of rice flour to the lentil balls if you think it may break.
c) Some people add thur & channa dhal,i have made both ways didn't find any difference.
d) Add the balls only while the gravy has started to boil,once dropped in reduce the flame to avoid the balls breaking
e) The texture of the balls can also be a bit smooth,but i always grind it coarse.

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