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Showing posts sorted by relevance for query vadavam. Sort by date Show all posts
Showing posts sorted by relevance for query vadavam. Sort by date Show all posts

Thursday, June 5, 2014

Vadagam Recipe / Vadavam Recipe / Thalippu Vengaya Vadagam Recipe / Thalippu Vadagam / Vengaya Vadavam

images for Vadagam Recipe / Thalippu Vengaya Vadagam Recipe / Thalippu Vadagam
Vadagam
Ingredients
Onions -2 large (700gms)
Garlic -3 full bulbs
( use with skin)
Mustard- 2tbsp
Fenugreek seeds/Vendayam - 2tbsp
Cumin/Jeera-2tbsp
Toor dal-1tbsp
Urad dal-3tbsp
Channa dal-1tbsp
Turmeric powder-1tbsp
Curry leaves chopped -few
Salt-1/2 tbsp
Castor oil or Sesame oil- 1/4 cup
images of Vadagam Recipe / Vadavam Recipe / Thalippu Vengaya Vadagam Recipe / Thalippu Vadagam / Vengaya Vadavam
Vadavam
images of Vadagam Recipe / Vadavam Recipe / Thalippu Vengaya Vadagam Recipe / Thalippu Vadagam / Vengaya Vadavam

images of Vadagam Recipe / Vadavam Recipe / Thalippu Vengaya Vadagam Recipe / Thalippu Vadagam / Vengaya Vadavam
Vadagam
Method
Finely chop onion & crush the garlic.I used a food processor to chop both.
Soak urad dal in little water for 30 minutes & drain the water out.
Take a wide bowl or plate mix all the above ingredients except the oil.
Keep this mixture covered for 1 day at room temperature.
Next day dry this mixture in sun for 2 days,on the 3rd day add the oil mix it well.
Shape it into big lime size balls & dry it again in sunlight.
Dry these vadagam till its completely water free,crisp & dry,this takes around 4 to 5 days depends upon the sunlight.
Store them in a container & use them for tempering while making sambar or kara kuzhambu.

Note:
a) Usually only small onions are used for making vadagam,but i have used big onions.
b) Drying is faster in loose form.
c) This is usually used in tempering when making sambar,thuvayal,keerai fry & kara kuzhambu.
d) Drying process can take up to 10 days or so.
e) I felt sesame oil gives nice flavour to the vadagam.
f) Some people grind the urad dal to a coarse paste & then added,this gives binding for the balls.
g) I used sesame oil in this recipe,My grandmother used Castor oil those days.
h) I got around 10 medium lime size balls for this above quantity.


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Tuesday, December 3, 2019

Karuvadu Mochai Kottai Kuzhambu / Spicy Dry Fish Curry / Karuvadu Kulambhu

images of Karuvadu Mochai Kottai  Kuzhambu / Spicy Dry Fish Curry / Karuvadu Kulambhu
Karuvadu Mochai Kottai Kulambhu
Ingredients
Karuvadu / Dry Fish-1 cup
( soak it in some hot water for 5 minutes to soften it)
Chopped onion - 1
Chopped tomato - 1
Chopped garlic - 6
Curry & Coriander leaves few
Dry Mochai kottai - 1/4 cup
( soak it overnight in water and next day boil it with little salt till soft,keep it aside)
Salt to taste
Chilly powder- 1 &1/2tsp
Dhania powder-1tsp
Turmeric powder-1/2tsp
Chopped brinjal - 2
Semi thick tamarind juice - 1 cup
Pepper powder -1/2 tsp
Oil - 1/4 cup
Vadavam for tempering - 2 tsp
(add mustard,methi,jeera,urad dal if you don't have vadavam)


Method
Heat oil in a pan add vadavam for tempering.
Add the chopped onion,curry leaves and garlic fry till light brown.Add salt and turmeric powder give a quick mix.
Add the tomatoes and chopped brinjals fry till the brinjals are half cooked.
Now add the karuvadu and fry for 2 to 3 minutes,add dhania powder and chilly powder and fry till oil separates the masala.Add the cooked mochai kottai and mix till everything is well combined.
Pour the tamarind juice and some water cover and cook till the fish is cooked and the gravy is thick.Switch off the stove add the pepper powder,curry & coriander leaves and mix..
Best served with hot rice.


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Monday, February 8, 2021

Vadagam Chutney Recipe / Thalippu Vadagam Chutney / Vadavam Chutney- Easy Chutney Recipe

images of Vadagam Chutney Recipe / Thalippu Vadagam Chutney- Easy Chutney Recipe
Vadagam Chutney
Ingredients
Vadagam/Vadavam - 1 tbsp heaped
( For vadagam recipe click HERE)
Coconut - 1/4 cup heaped
Red chillies - 3
Tamarind - a small piece
Salt to taste
Oil - 1 tsp
Method
Heat oil in a pan and fry the vadam till its light brown .
Now add the red chillies and tamarind fry for a minute.
Switch off the stove add coconut and salt.
Cool and grind to a smooth paste
Best served with Idli or Dosa

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Tuesday, April 14, 2009

Nethili meen Kuzhambu (Anchovies)

Ingredients
Nethili Meen (dry)-1 cup
Onions-1
Tomato-1
Garlic chopped-6
Curry & Corriander leaves little
Salt to taste
Chille powder-1 &1/2tsp
Dhania powder-1tsp
Turmeric powdert-1/2tsp
Drumstick-1/4cup
Tamarind paste-3tsp
(dilute it with water)
Pepper powder-1/4tsp
Oil-6tsp(i added a bit more)
Vadavam for tempering
(mustard,methi,jeera,uraddhal)
Method
Heat oil in a pan add vadavam & temper it.Add the chopped onions fry till light brown.Add other ingredients fry till the raw smell goes.Pour the tamarind juice ,cook till Nethili meen is cooked.Garnish it with curry & corriander leaves.serve it with hot rice.
Tips
I usually make it the previous day and eat it the next day.These fishes are very small,you can eat it with bones.

Wednesday, April 1, 2009

Inji Kuzhambu / Ginger Gravy



Ingredients for grinding.
Ginger-1 big piece
(may be a finger size)
Dhania-2tsp
Pepper-1tsp
Jeera-1tsp
Red chillies-3
(Make a smooth paste with the above ingredients)
For tempering
Small onions-1/2 cup
Vadavam-little
(or add mustard,jeera,methi )
Thoor dal or Masoor dal-1 tsp
Garlic sliced-6
Salt to taste
Curry & coriander leaves
Tamarind paste-1tbsp
Turmeric powder-1tsp
Oil-1tbsp
Method
Heat oil in a pan add the vadavam,then add all above ingredients one by one.
Fry till onions are light brown.Now add the ground masala fry it till oil separates.
Add the tamarind paste & enough water.Cook till the gravy is thick.
Garnish with curry & coriander leaves.Best served with rice.
Variation
You can make Curry leaves kuzhambu the same way instead of ginger add curry leaves 2 hands full.You can make it with fresh or dry curry leaves.

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Tuesday, October 27, 2020

Peerkangai Masiyal / Peerkangai Kadayal / Ridge Gourd Masiyal / Peerkangai Kadayal Without Dal

images of Peerkangai Masiyal / Peerkangai Kadayal / Ridge Gourd Masiyal / Peerkangai Kadayal Without Dal
Peerkangai Masiyal
Tempering ingredients

Talimpu vadavam - 1 tsp

( or use mustard,urad dal and jeera )

Curry leaves few

Red chilly - 1

Sesame oil - 3 tsp

Other ingredients

Ridge gourd - 1 large size

( remove skin and cut into small cubes,before cooking taste a piece to check for bitterness)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped onion - a handful

Chopped garlic - 3

Green chillies - 3

Tamarind juice - 1 tbsp

images of Peerkangai Masiyal / Peerkangai Kadayal / Ridge Gourd Masiyal / Peerkangai Kadayal Without Dal
Peerkangai Kadayal
Method

Take a pan add the ridge gourd,onion,green chillies,turmeric powder and garlic,don't add water cover and cook till soft.

Add the tamarind juice and salt, cook for few more minutes and switch off the stove.

Mash this mixture well using a masher or cool and pulse once in a blender.

Heat oil in a pan and temper with above ingredients.

Pour the hot tempering into the ridge gourd mixture mix and serve hot with rice.


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Monday, August 3, 2020

Spicy Fish Curry / Meen Kuzhambu

Ingredients fried in 1tsp of oil & ground to a smooth paste
Chopped onion-1/2
Whole pepper-25
Garlic-2
Curry & Coriander leaves-little
Tomato-1/2
Salt to taste
Turmeric powder-1/4tsp
Hot curry powder-3/4 tsp
Fennel seeds-1/2tsp
(fry above ingredients till light brown & grind)
Other ingredients
Tamarind juice-2 cups
Fish slices-6
Tempering
Oil-5tsp
Vadavam-1tsp
(or mustard,methi,jeera-little)
Cinnamon-a small piece
Cloves-2
Curry leaves-little
Slit green chillies-4
Sliced garlic-2
Method
Mix the ground paste in tamarind juice & keep it aside.Heat oil in a pan & temper it.Pour the tamarind mixture & cook it till raw smell disappears & gravy is thick.Add the fish pieces just give a boil.Switch off the gas & garnish it with curry leaves.Serve it with rice.


Simple Fish Curry / Meen Kulanbu . Fish Curry With Mango
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Thursday, April 2, 2020

Manathakkali Kuzhambu Recipe / Manathakkali Kulambu Recipe

Manathakali Kulambhu

Ingredients
Fresh Manathakali seeds-1/2 cup
Tamarind paste-1/2 tbsp
(dilute it in water)
Chopped onion-1/4
Chopped tomato- 1
Chopped garlic - 6
Chille powder-1/2 tsp
Coriander powder - 1/4 tsp
Jaggery - 1/4 tsp
Salt to taste
Sesame oil-5tsp
Turmeric powder-1/4 tsp
Tempering
Vadavam - 1 tsp
(or mustard,jeera,urad dhal & methi)
Method
Heat oil in a pan and temper it with above ingredients
Add onion,garlic & tomato fry till brown,then add the Manathakali seeds & all dry powders,fry for couple more minutes till raw smell has disappeared
Pour the tamarind juice and jaggery cook till oil separates.
Switch off the stove garnish with curry and coriander leaves and serve it with rice.

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Wednesday, August 14, 2019

Omavalli Ilai Kulambu / Karpooravalli Ilai Kulambhu / Karpooravalli Kuzhambu / Karpooravalli Leaves Gravy

images of Omavalli Ilai Kulambu / Karpooravalli Ilai Kulambhu / Karpooravalli Kuzhambu / Karpooravalli Leaves Gravy
Omavalli illai Kulambu
Tempering ingredients
Sesame oil - 2 tbsp
Vadavam - 1 tsp heaped
or Mustard - 1tsp
Urad Dal - 1/2 tsp
Methi seeds - 5
Other ingredients
Chopped karpooravalli ilai/Omavalli Ilai - 20
Chopped onion - 1/2
Chopped garlic - 6
Curry leaves few
Diluted tamarind juice - 1 cup
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Roasted and powdered jeera/pepper powder together - 1 tsp


Method
Heat oil in a pan temper it with above ingredients.
Add the onion,garlic,omavalli ilai and saute till light brown.
Add the dry ingredients and saute till raw smell has disappeared.
Now pour the diluted tamarind juice cover and cook till thick.
Lastly add jaggery garnish with curry and coriander leaves.
Best served with plain rice.

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Friday, July 10, 2015

Karuvepillai Kuzhambu Recipe / Curry Leaf Kuzhambu Recipe / Curry Leaf kulambu Recipe

images for Karuvepillai Kuzhambu Recipe / Curry Leaf Kuzhambu Recipe / Curry Leaf kulambu Recipe
Karuvepillai Kuzhambu
Ingredients
Small onions whole-1 cup
Sliced Garlic-10
Curry leaf for garnish
Diluted tamarind juice -1cup
Jaggery - 1/8 tsp
Grind to a smooth paste
Curry leaves-1 cup
Whole pepper-1tsp
Jeera/cumin-1tsp
Chilly powder-1 & 1/2tsp
Turmeric powder-1/2 tsp
Salt to taste
Toor dal - 1/2 tsp
Methi / Fenugreek seeds - 1/8tsp
Coriander / Dhania seeds-1/2tsp
Tempering
Vadavam-1tsp
(Mustard,Methi,Jeera,Urad dal)
Sesame oil - 2tbsp
Hing-1/2 tsp
Method
Heat oil in a pan temper it with above ingredients.
Add the onions & garlic fry it till light brown in colour.
Now add the ground masala & fry till oil separates from the masala.
Pour the dilute tamarind juice boil till raw smell disappears & the gravy is thick.
Lastly add the jaggery & switch off the stove,garnish with curry leaves.
Best served with plain rice.

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Thursday, September 10, 2009

Konda Kadalai & Butternut Squash Kuzhambu


Ingredients
Chopped butternut squash-1/2
Chopped onion-1/2
Chopped tomato-1
Curry leaves-little
Sliced garlic-4
Konda kadalai-1 cup
(Soak it overnight & boil it with salt)
Turmeric powder-1/4tsp
Red chlly powder-1tsp
Coriander powder-1tsp
Salt to taste
Hing-1/4tsp
Tamarind paste-1/2tsp
(dilute it in water)
Grind to a smooth paste
Coconut-3tsp
Somph/Fennel seeds-1/2tsp
Tempering
Oil-4tsp
Vadavam-1tsp
(Or mustard,jeera,methi -little)
Method
Heat oil in a pan temper it.Fry onion & garlic till light brown.Now add remaining ingredients fry a bit.Pour the tamarind juice & kadalai , cook till the vegetable is cooked.Add the ground paste & boil for 2 more minutes.Garnish it with curry leaves.

Friday, August 7, 2009

Rose Petal & Pepper Puli kuzhambu

Ingredients
Tamarind paste diluted in water-1 cup
Chilly powder-1 & 1/2tsp
Coriander powder-1tsp
Salt to taste
Turmeric powder-1/2tsp
(Mix all above ingredients together & keep aside)
Tempering
Oil-6tsp
Vadavam-1tsp
(or methi,mustard,jeera)
Small onions-15
Sliced garlic-8
Curry leaves-little
Dry roast & powder.
Pepper-1 & 1/2 tsp
Jeera-1tsp
Ajwain (optional)-1/4tsp
Dry rose petals (any colour)-1 cup
(don't fry the petals grind it with above ingredients)
Method
Heat oil in a pan temper it.Add the onion,garlic & curry leaves.Fry it till brown colour.Pour the tamarind mixture & cook it till oil separates the pan(like a pilukachal).Switch off the gas mix the dry roasted powder.Serve it with hot rice.
Note:This gravy can last more than 15 days,as it has no water content at all.


Thursday, March 26, 2009

Cranberry Kara kuzhambu/Kulambu
















Ingredients
Fresh Cranberry-1/2 cup
Chopped onion-1
Chopped roma tomato-1
Curry & coriander leaves-little
Garlic chopped-8
Tamarind paste-2tsp
(dilute it with water)
Coconut -4tsp
(ground to a smooth paste)
Salt to taste
Chille powder-1&1/2 tsp or to your taste
Dhania powder-1tsp
Oil-1tbsp
For tempering
I used home made Vadavam-little
If you don't have add Mustard,Methi,Jeera & Urad dhal-little
Method.
Heat oil in a pan temper it.Add onion,tomato ,garlic & curry leaves.Fry till golden brown now add the dry masala & cranberry.Fry a bit,pour the diluted tamarind juice,cook till oil separates.Add coconut paste give a boil and remove.Garnish & best served with rice.
Tips
As cranberry has a sour taste try to reduce the tamarind content.Coconut can be increased.Coconut ground with Fennel seeds also gives a good taste.




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