Ingredients fried in 2tsp of oil till light brown
Bitter gourd/Pavarkai seeds- 1 & 1/2 cups
Grated ginger-2tsp
Channa Dal-2tsp
Urad dal -2tsp
Jeera/Cumin seeds-1tsp
Red chillies-6
Coriander seeds-1tsp
Tamarind -a small lime size ball
Hing-1tsp
Curry leaves-1tsp
Coconut-1tbsp
Salt to taste
Brown sugar-1tsp
(do not fry salt & brown sugar,just add it while grinding) Method
Heat oil in a pan fry all above ingredients till light brown & raw smell disappears.
Cool completely & grind it with salt & brown sugar to a smooth chutney.
Tempering for this chutney is optional.
Serve it with plain rice,Idli or Dosa
Tempering
Oil-2tsp
Red chillies-2
Mustard,Urad Dal,Jeera-each 1/4tsp
Turmeric powder-1/8tsp
Hing-1/8tsp
Crushed garlic-3
Curry leaves-little Other ingredients
Mixed vegetables of your choice-2 cups
( I have used beans,peas,carrot and potato)
Small onions-10
Quinoa-3/4 cup
( Wash the quinoa 2 to 3 times before cooking)
Yellow masoor Dal-1/2 cup
Water-3 cups
Salt to taste Method
Heat oil in a pressure cooker temper it with above ingredients.
Add the onion and fry till light brown colour,add the vegetables & saute for 2 minutes.
Add salt,pour water,add the soaked quinoa,Dal & pressure cook till done.
Serve it with any side dish or raita.
Ingredients for marination
Chicken legs - 5
Turmeric powder - 1/2 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/4 tsp
Ginger & Garlic paste - 1 tsp
Onion - a handful
Salt to taste Ingredients powdered Whole pepper - 1 & 1/2 tsp Somph/Fennel seeds - 1/2 tsp ( Dry roast till light brown,cool & grind it to a fine powder ) Other ingredients Oil - 1 tbsp Red chilly - 2 Cinnamon - a small piece Cloves - 4
Bay leaf - 1
Curry leaf for garnish
Pepper Chicken Fry
Method
Wash the chicken with turmeric powder & salt.drain out water completely.Make some slits on the chicken for the masala to get inside the chicken.
Take a bowl add the chicken & all above mentioned ingredients under marinate.
Mix well till all masala is well coated to the chicken.Cover & rest it for 30 minutes.
Mean while dry roast the fennel seeds & pepper till light brown.Do no burn them.Cool and grind it to a fine powder.Keep it aside.
Heat a kadai add oil and then add the spices,next add the marinated chicken.
Saute for couple minutes,sprinkle some water add the ground powder cover & cook the chicken in very low flame.
In intervals just give a mix,cook till chicken is well cooked & the masala is dry.
Switch off the stove garnish with curry leaves & serve it with plain rice.
Ingredients
Grated carrot-2
Split yellow moongh dal boiled-1/3 cup
(i used with skin)
Salt to taste
Turmeric powder-1/8tsp Ingredients dry ground to a smooth powder
Coconut(i used desiccated)-1tbsp
Red chillies-2
Garlic-3 Tempering
Oil-2tsp
Mustard & Jeera-each-1/2 tsp each
Curry leaves-little Method Heat oil in a pan and temper it with above ingredients. Now add the carrot,salt and turmeric powder fry for a minute. Add the cooked moongh dal and the ground paste,sprinkle very little water cover and cook till done. Switch off the stove garnish with curry leaves and best served as side dish for rice.
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Take a pan and dry roast above mentioned ingredients except mustard,curry leaves & methi till light
brown in colour & nice aroma comes. Switch off the stove and the coconut and mix.
Cool the mixture and grind to a smooth powder,
In the same pan dry roast mustard, curry leaves & methi.
Add roasted methi, curry leaves, mustard, hing & turmeric powder to the ground powder.
Mix well and store it in refrigerator.
How to make Mor Kulambhu with this instant mix?
When you want to make Mor Kulambu just add 1 or 2 tsp of this mixture to beaten curd.
Add it to boiled vegetable with little salt & just heat the mixture.
Once the mixture rises up switch off the stove. Do not boil the Mor kulambhu there are chances to curdle.
Enjoy with plain hot rice !
Note:
a) If you want to store the powder at room temperature then avoid dry coconut. For coconut flavor just add a teaspoon of coconut oil to the cooked mor kulambu at the last.
b) If using fresh coconut instead of kopra then fry the coconut till dry.
Ingredients
Chopped banana stem / vazhaithandu - 1 & 1/2 cups
( How to clean & cut vazhaithandu click HERE )
Salt to taste
Turmeric powder - 1/4 tsp
Curry & coriander leaves -for garnish
Grated coconut - 1 tbsp Tempering
Oil - 1 tsp
Mustard,jeera,Urad & channa dal - each 1/4 tsp
Slit green chillies - 2
Hing - a pinch Method
Heat oil in a pan temper it with above ingredients.
Now add the banana stem saute for a minute.
Add turmeric powder,salt & sprinkle very little water.
Cover & cook till its done.Add the coconut,curry & coriander leaves.
Toss well till everything is combined.
Serve as a side dish for rice. Note:
a) Soaked handful of moongh dal can also be added for a variation.
