My dad is a wonderful cook. He would cook once or twice a week for us whenever he was in town. He would make me and my brother stand near the kitchen counter and teach us how to do things in the kitchen. He was patient, never rushed anything and always willing to teach and learn. He would sit patiently for hours grinding and sharpening his knives. He does it for me even today whenever he visits me.

He believes that getting children into the kitchen at a very young age is the only way to get them interested in food. He is in his early seventies now as I write this post and he still cooks whenever he visits me. A very simple man who firmly believes that he belongs to a generation which still believes that it takes 100 Paise to make a single Rupee. I love you daddy. This recipe is a house favorite. We call it as Chapati kuruma. Its a perfect side dish for roti, poori, ghee rice or pulao. There is a lot of nostalgia going on in this recipe.
Lets do my Dad’s Vegetable kurma before my eyes brings in the water works. Shall we?
There is going to be some prep involved. Once done the recipe progresses quickly. Crank up the food processor/mixie as we need to make some puree/paste. We need ginger-garlic paste, cashew-khuskhus(poppy seed) paste , coconut paste and tomato puree.

Next contender – Vegetables. Just pick up whatever veggies you have in your fridge. I used the classic veggies like potatoes, peas, beans, carrot and cauliflower. A cup of each. Boil them until AL-dente and keep aside.

Now lets play with the fire.
Heat oil in a wide skillet and when the oil is shimmering add the spices (cinnamon,cloves and cardamom), onions and saute until translucent. Add in the ginger garlic paste and salt and saute until you can see streaks of oil coming out of the mixture. That’s a sure sign that the garlic mixture is cooked.

Now add in the tomatoes and the spice masala. The spice masala includes turmeric, coriander powder, red chilli powder and black pepper. Reduce the flame to low and let it cook for 10 minutes. Now add the boiled veggies and cook for a couple of minutes. Now last add in the cashew-khuskhus paste and the coconut paste and cook for a mere minute or two. Don’t let it boil for long after adding these two pastes. Just a minute or two on simmer and take it off heat and garnish with cilantro/coriander leaves.
Serve hot with roti or pulao.

4.8 from 24 reviews

South Indian Mixed Vegetable Kurma

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

My dads recipe for South Indian hotel style mixed vegetable kurma recipe with step by step photos. Mixed vegetable curry for chapati/ghee rice. Side dish.

Author: kannamma @kannammacooks.com

Recipe type: Gravy

Cuisine: South Indian

Serves: 6

Ingredients

For the Puree

• 4 Big Ripe Tomatoes
• 2 inch Ginger
• 10 Cloves Garlic
• 10 Whole Cashewnut
• 3 Tablespoon khus khus /white poppy seed
• 4 Tbs shredded coconut

Spice Masala

• 1 teaspoon Turmeric
• 1 teaspoon Red chilli powder
• 2 teaspoon Coriander powder
• ½ teaspoon pepper powder

Veggies

• 1 cup Potatoes diced
• 1 cup Peas
• 1 cup Cauliflower florets
• 1 cup Carrots diced
• 1 cup Beans diced

Other Ingredients

• 2 Tablespoon Oil
• 2 inch bark Cinnamon
• 3 Cloves whole
• 3 Cardamom Whole
• 2 Red Onion Chopped fine
• 1 teaspoon coarse salt
• 3 tablespoon chopped coriander leaves
• 500 ml water

Instructions

1. The paste: Grind the ginger and garlic with a little water into a smooth paste and set aside. Grind the tomatoes to a smooth puree. No need to strain. Set aside. Grind the cashew and khus khus with a little water to a smooth paste and set aside. Grind the coconut with a little water to a smooth puree.
2. Boil the veggies until Al-dente. Reserve the water used for boiling.
3. In a wide saute pan, heat the oil until shimmering. Add in the cloves,cardamom and cinnamon.
4. Add in the onions and fry till translucent.
5. Add in the ginger garlic paste, salt and fry until little streaks of oil come out of the mixture.
6. Now add in the tomatoes and the spice masala mixture and let it simmer in low flame for 10 minutes.
7. Now add in the boiled veggies and the reserved water and boil for a couple of minutes.
8. Add the cashew-khus khus paste
9. Add the coconut paste
10. Boil for a mere minute after adding the above two pastes. Do not let it boil for long.
11. Remove from heat and garnish with cilantro/coriander leaves.
12. Serve hot with Chapati or Ghee rice.

Nutrition Information

Serving size: 6 Calories: 218 Fat: 8g Saturated fat: 2g Unsaturated fat: 6g Trans fat: 0g Carbohydrates: 32g Sugar: 8g Sodium: 510mg Fiber: 9g Protein: 7g Cholesterol: 0mg

3.2.2925

The post South Indian Mixed Vegetable Kurma – My Dads Recipe appeared first on Kannamma Cooks.

This is my mothers signature dish. She would make this for Sunday lunch when we were young. It has also featured on all our birthdays. I like it so much that I ask her to do this for me whenever she visits Bangalore. Egg curry and rice is all you need after a long day. Boiled fried eggs are added to a coconut pepper masala. This particular recipe is very famous in Coimbatore – kongunad region which is where I am from. There is no ginger or garlic in this curry and that makes this unique.

Get the eggs boiled and peeled. If you want to know more about boiling eggs, Read Here. In a pan, add a teaspoon of oil and when the oil is hot, add in the curry leaves and boiled eggs. Fry till the eggs get browned a little. The curry leaves will become crisp and will scream south india. Transfer to a plate and set aside.

Heat oil in a saute pan and add the spices (cumin, lots of pepper, cinnamon, coriander seeds, khus-khus (white poppy seeds) and curry leaves). In this recipe we do not dry roast the spices. We temper it in oil on a very low flame. Once the spices are roasted, add in the onions and saute until brown. Add the shredded coconut and tamarind and fry briefly for a couple of minutes. Remove from heat and set aside. In the same pan fry the tomatoes with salt and a cup of water until soft. Combine the tomatoes with the onion-coconut mixture and grind to a smooth paste. You can add up to 2 cups of water while grinding. The roasted spices in the masala might take some time to become a smooth paste. About 3-4 minutes in a mixie/food processor. Make sure to grind till its a very smooth paste.

Now lets temper the curry. Heat oil in a kadai/pan. When its shimmering, add in the curry leaves and onion and fry till the onions are soft. Add in the turmeric and saute for 15 seconds. Add the ground masala. Add in about a cup of water and let it simmer on a low flame for 5 minutes.

Remove from heat. Add in the fried eggs with curry leaf crisps and serve hot with rice.

5.0 from 2 reviews

Ammas Kongunad egg pepper kuruma - South Indian egg curry

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Fiery hot and awesome recipe for South Indian kongunad style egg curry and pepper.

Author: kannamma @kannammacooks.com

Recipe type: Gravy

Cuisine: South Indian

Serves: 4

Ingredients

For fried eggs

• 2 teaspoon peanut oil
• 4 eggs, boiled and peeled
• 1 sprig curry leaves

For the masala

• 2 tablespoon sesame oil
• 2½ tablespoon black peppercorn
• 3 inch cinnamon stick
• 2 teaspoon cumin
• 1 tablespoon coriander seeds
• 1 tablespoon khuskhus-white poppy seeds
• 2 sprigs curry leaves
• 2 onions sliced
• ½ cup fresh shredded coconut
• a small 1 inch round tamarind
• 2 tomatoes rough chopped
• 1 teaspoon sea salt

For the tempering

• 1 teaspoon sesame oil
• 1 onion sliced
• 1 teaspoon turmeric

Instructions

1. For fried eggs: Boil and peel the eggs. Heat oil in a pan and add the curry leaves and the eggs. Fry till the eggs get browned a little. The curry leaves will become crisp. Set aside.
2. For the masala: Heat oil in a saute pan and add the spices all at once. (cumin, pepper, cinnamon, coriander seeds, poppy seeds and curry leaves). Roast on a very very low flame.
3. Once the spices are roasted, add in the onions and saute until brown. Add the shredded coconut and tamarind and fry briefly for a couple of minutes. Remove from heat and set aside.
4. In the same pan fry the tomatoes with salt and a cup of water until soft.
5. Combine the tomatoes with the onion-coconut mixture and grind to a smooth paste.Add upto 2 cups of water while grinding.
6. For the tempering: Heat oil in a kadai/pan. When its shimmering, add in the curry leaves and onion and fry till the onions are soft. Add in the turmeric and saute for 15 seconds. Add the ground masala. Add in about a cup of water and let it simmer on a low flame for 5 minutes.
7. Remove from heat. Add in the fried eggs with curry leaf crisps and serve hot with rice.

Nutrition Information

Serving size: 4 Calories: 289 Fat: 20g Saturated fat: 6g Unsaturated fat: 13g Trans fat: 0g Carbohydrates: 21g Sugar: 10g Sodium: 690mg Fiber: 5g Protein: 9g Cholesterol: 187mg

3.2.2925

The post Ammas Kongunad Egg Pepper Kuruma appeared first on Kannamma Cooks.

I learnt this Vellai Kurma recipe after marriage from my mother in law. She is an awesome cook. My father in law is a foodie. This is his favorite curry to have with chapati. In my early years of marriage, whenever my in-laws used to visit us, I would just help around in the kitchen. The true cooking was done by my MIL. She used to make this as a side dish for chapati. Its a very easy recipe and comes out very well every single time.

Usually in Indian curries, the spices are dry roasted and then ground. But for this vegetable kurma, the spices are ground raw. Grind all the ingredients listed below with about 1-2 cups of water to a smooth paste.

Boil about 4 cups of mixed vegetables until al-dente and keep aside. Do not use a lot of vegetables. 4-5 different vegetables should do fine. Adding potato gives the gravy some body. So don’t miss the potato.

Heat the oil in a saute pan. Add in a teaspoon each of cumin seeds, fennel seeds and 2 sprigs of curry leaves. Let it splutter. Add in the chopped onions and salt. Saute till slightly brown. Add in the ground masala paste and let it simmer in low flame for about 5 minutes.

Once the raw smell goes, after 5 minutes add the boiled vegetables. Take a small cup and add a tablespoon of cornstarch or maida (All purpose flour). Add 1/2 cup water to it and make a slurry. Add the slurry to the gravy. The slurry helps in thickening the gravy. Do not add the corn starch or maida directly as it may lump up. Simmer for couple of minutes more.

Serve hot with roti or chapati.

4.6 from 8 reviews

Vellai Kurma – Restaurant Style South Indian White Vegetable Korma

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

South Indian Tamilnadu Restaurant style white vegetable kurma called as vellai kuruma or parotta korma. Finger licking good!

Author: Kannamma @kannammacooks.com

Recipe type: Gravy

Cuisine: South Indian

Serves: 6

Ingredients

For the raw ground paste

• 1 cup fresh shredded coconut
• ¼ cup cashews
• 1 clove
• 2 cardamom
• 1 inch cinnamon
• 2 tablespoon fennel seeds
• 2 green chillies

Boiled Vegetables

• 1 cup carrots
• 1 cup beans
• 1 cup potatoes
• 1 cup peas

Other Ingredients

• 2 tablespoon peanut oil
• 1 teaspoon fennel seed
• 1 teaspoon cumin seed
• 2 sprigs curry leaves (optional)
• 1 medium onion, chopped
• 1 teaspoon salt
• 1 tablespoon cornstarch

Instructions

1. Raw ground paste: Grind all the ingredients with about 1-2 cups of water to a smooth paste.
2. Boil about 4 cups of mixed vegetables until al-dente and keep aside.
3. Heat the oil in a saute pan. Add in a teaspoon each of cumin seeds, fennel seeds and 2 sprigs of curry leaves. Let it splutter. Add in the chopped onions and salt. Saute till slightly brown. Add in the ground masala paste and let it simmer in low flame for about 5 minutes.
4. Once the raw smell goes, after 5 minutes add the boiled vegetables. Take a small cup and add a tablespoon of cornstarch or maida (All purpose flour). Add ½ cup water to it and make a slurry. Add the slurry to the gravy. The slurry helps in thickening the gravy. Do not add the corn starch or maida directly as it may lump up. Simmer for couple of minutes more.
5. Serve hot with roti or chapati.

Nutrition Information

Serving size: 6 Calories: 255 Fat: 12g Saturated fat: 5g Unsaturated fat: 6g Trans fat: 0g Carbohydrates: 33g Sugar: 10g Sodium: 522mg Fiber: 8g Protein: 7g Cholesterol: 0mg

3.2.2925

The post Vellai Kurma – Restaurant Style South Indian White Vegetable Korma appeared first on Kannamma Cooks.

This cauliflower kurma / kuzhambu recipe from the kongunad region uses the simplest of the ingredients and spices. “Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I’m taking with me when I go.” This curry brings back memories every single time. My grand mother made this, my mom made this, my in laws made this, I make this and now you will make it too. This is a fantastic awesomatic south indian curry which goes so well with Idly, Dosa or Roti.

“Cauliflower is nothing but cabbage with a college education” – Mark Twain. Its an elegant, sophisticated, festive most sought after vegetable from the Victorian times. For this recipe, we need to cook the Cauliflower first. Boil the Cauliflower in water until its fork tender and set aside.

Now its masala time….Get your food processor out. You will need the following ingredients for “get away mascara, lets bring in the masala”

Heat oil in a pan and add in the cumin, roasted gram (pottu kadalai as called in tamil) and the dried red chilli. Let it roast for 15-20 seconds. Add in the curry leaves, onions and salt. Saute in medium flame for a good 7-8 minutes until the onions are slightly brown.

Once the onions are brown, dump all the other ingredients at once. Tomatoes, coconut, tamarind, turmeric and coriander powder. Saute in medium flame for a good 6-7 minutes until the tomatoes are cooked and juiced down. Remove off heat and let it cool slightly.

Grind the mixture to a very very smooth paste…Did you hear that???? I am sorry that I am bossy. We need a fine paste. OK. “Oui, Chef”. You can add some water, up to a cup while grinding.

Now its tempering time. Take a deep pan and heat a tablespoon of oil until hot. Add in the mustard seeds, cumin seeds and the curry leaves. Let it pop. Now add the ground masala paste. Add up to 2 cups water to thin the gravy. Let it simmer for a couple of minutes.

Add in the cooked Cauliflower and let it simmer for a couple of minutes more. Remove off heat.

Serve Hooooooottttt!!!!!

5.0 from 4 reviews

Kongunad Cauliflower Kurma / Vegan Cauliflower Curry

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

South Indian Cauliflower kuzhambu / kurma makes an excellent side dish for Idly,Dosa,Chapati,Roti or Rice. Made with coconut, this kuruma / curry is a sure winner.

Author: Kannamma @kannammacooks.com

Recipe type: Main

Cuisine: South Indian

Serves: 4

Ingredients

For the Masala Paste

• 2 tablespoon peanut oil
• 2 tablespoon roasted gram dal (optional)
• 2 teaspoon cumin seed
• 2 dried red chilli
• 2 medium onions, roughly chopped
• 1 sprig curry leaves
• 1 teaspoon salt
• 3 tomatoes, roughly chopped
• Half a lime size tamarind
• 1 teaspoon turmeric
• 2 teaspoon coriander powder
• 1 cup fresh shredded coconut

For Tempering

• 1 tablespoon Peanut Oil
• ½ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 1 sprig curry leaves

Other ingredients

• 3 cups Cooked Cauliflower florets

Instructions

1. Boil the Cauliflower in water until its fork tender and set aside.
2. Heat oil in a pan and add in the cumin, roasted gram (pottu kadalai as called in tamil) and the dried red chilli. Let it roast for 15-20 seconds. Add in the curry leaves, onions and salt. Saute in medium flame for a good 7-8 minutes until the onions are slightly brown.
3. Once the onions are brown, dump all the other ingredients at once. Tomatoes, coconut, tamarind, turmeric and coriander powder. Saute in medium flame for a good 6-7 minutes until the tomatoes are cooked and juiced down. Remove off heat and let it cool slightly.
4. Grind the mixture to a very very smooth paste.
5. Take a deep pan and heat a tablespoon of oil until hot. Add in the mustard seeds, cumin seeds and the curry leaves. Let it pop. Now add the ground masala paste. Add upto 2 cups water to thin the gravy. Let it simmer for a couple of minutes.
6. Add in the cooked Cauliflower and let it simmer for a couple of minutes more.
7. Remove off heat.

Nutrition Information

Serving size: 4 Calories: 254 Fat: 17g Saturated fat: 7g Unsaturated fat: 8g Trans fat: 0g Carbohydrates: 25g Sugar: 14g Sodium: 683mg Fiber: 6g Protein: 4g Cholesterol: 0mg

3.2.2925

The post Kongunad Cauliflower Kurma / Vegan Cauliflower Curry appeared first on Kannamma Cooks.

Kongu Thakkali Kuzhambu – This is an amazing kurma for idli and dosa and is very popular in the kongu region of Tamilnadu. Thakkali Kuzhambu is an absolute favorite and every family in Coimbatore has a version of this curry in their repertoire. Juicy ripe tomatoes and coconut are the star of this dish. The spice that elevates it up is the fennel seeds. Its mild. There is a saying about tomato. “Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it into a fruit salad.” Thakkali Kuzhambu goes well with idli and dosa. This is how we do Kongu Thakkali Kuzhambu – Coimbatore Style Tomato Curry at our home.

We need really juicy and ripe tomatoes for Thakkali Kuzhambu.

The spices are fried in oil along with onions and tomatoes and ground to a paste. We would need the following spices for our Kongu Thakkali Kuzhambu – Coimbatore Style Tomato Curry.

Heat oil in a pan and add in all the spices shown on the above spice plate at once. Fry for a couple of minutes on low flame. Increase the flame to medium and add in the roughly chopped onions and fry till slightly brown. About 4-5 minutes.

Once the onions are brown, add in the tomatoes, turmeric, salt and a small piece of tamarind. Fry for a good 8-10 minutes until the tomatoes are almost dry.

Its time for coconut. Coconut gives this curry that rich smooth feel in the mouth and also gives body to the curry and makes it thick. Adding coconut in cooking is actually good for you. Never listen to someone who says otherwise. Read my recipe for south indian coconut chutney to know why.

Add in the fresh shredded coconut and fry for a minute.

Remove off heat and let it cool slightly. When cool enough to handle, grind the mixture to a very smooth paste. Add up-to 2 cups of water while grinding.

Heat oil in a pan and add in the curry leaves and fennel seeds. Add in the ground masala. It will be very thick.

Add in some water to the blender (upto 1.5 cups)  and add it back to the pan so the thick masala sticking in the blender doesn’t get wasted. Let it simmer for a minute. The Thakkali Kuzhambu masala is already well cooked. So a brief simmer is enough.

After a couple of minutes add in the coriander leaves and remove the pan from heat. Thakkali Kuzhambu is ready.

Serve Thakkali Kuzhambu hot with idli or dosa.

Here is a printable Thakkali Kuzhambu recipe.

5.0 from 3 reviews

Kongu Thakkali Kuzhambu - Coimbatore Style Tomato Kurma

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Kongu Thakkali Kuzhambu - Tamil style tomato kurma recipe for idli, dosa with coconut. Popular in Coimbatore.

Author: Kannamma - Suguna Vinodh

Recipe type: Gravy

Cuisine: South Indian

Serves: 4

Ingredients

For the Spice Mixture

• 2 sprigs curry leaves
• 1 teaspoon fennel seeds
• 1½ teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 2 dried red chilli
• 1 teaspoon whole black pepper
• 2 tablespoon fried gram (pottu kadalai)

For the curry

• 2 tablespoon Oil
• 2 onions
• 6 very ripe tomatoes
• 1 teaspoon turmeric
• 1 teaspoon salt
• a small candy size tamarind
• ½ cup fresh shredded coconut

For Tempering

• 1 teaspoon Oil
• 1 sprig curry leaves
• 1 teaspoon fennel seeds
• 5 stalks coriander leaves

Instructions

1. Heat oil in a pan and add in all the spices at once. Fry for a couple of minutes on low flame. Increase the flame to medium and add in the roughly chopped onions and fry till slightly brown. About 4-5 minutes.
2. Once the onions are brown, add in the tomatoes, turmeric, salt and a small piece of tamarind. Fry for a good 8-10 minutes until the tomatoes are almost dry.
3. Add in the fresh shredded coconut and fry for a minute.
4. Remove off heat and let it cool slightly. When cool enough to handle grind the mixture to a very smooth paste. Add up-to 2 cups of water while grinding.
5. Heat oil in a pan and add in the curry leaves and fennel seeds. Add in the ground masala and water. Let it simmer for a minute.
6. After a couple of minutes add in the coriander leaves and remove the pan from heat.
7. Serve hot with idli or dosa.

Notes

Measurements used - 1 cup = 250 ml
Its traditional to use indian sesame oil, also called as gingely oil in this recipe. Peanut oil works equally good.

3.2.2925

The post Kongu Thakkali Kuzhambu – Kulambu – Coimbatore Style Tomato Kurma appeared first on Kannamma Cooks.

Pondicherry Style Egg Curry – Muthaiy curry. The coastal city of Pondicherry has been greatly influenced by the French as it was a French colony for a long time before independence. Pondicherry cuisine is primarily based on Tamil cuisine but with a lot of influence from the french. I first saw Pondicherry’s food chronicler Lourdes Tirouvanziam-Louis in a Rick Stein’s show. She was so passionate about the food of Pondicherry. Very few people have that passion and she sits right on top of that list. Immediately after the show, I placed an order in amazon for her book titled The Pondicherry Kitchen. I am glad I did. The recipes are clear and detailed with a lot of history and authenticity behind. The book is a genius for she has superbly documented the recipes that have been passed on orally through generations.

The Pondicherry Kitchen by Lourdes Tirouvanziam-Louis

This Egg Curry recipe has been adapted from Madam Lourdes book.
This egg curry is so flavorful and mild that we make it so regularly. Here it is. Pondicherry Style Egg Curry.

This is a coconut based egg curry. Madam Lourdes uses freshly extracted milk from the coconut for Egg Curry. Here is how I do this Egg Curry. Take half a coconut and grind it with 1.5 cups of water in a blender to a smooth paste. Pass the ground coconut through a colander/strainer and squeeze all the liquid. The liquid you get is the first thick milk. Set aside separately.
Add another 1.5 cups of water to the coconut dregs and run it again in the blender. Pass the ground mixture again through a colander/strainer and squeeze all the liquid. The liquid you get is the second light milk. Set aside separately. Repeat the process one more time adding 1 cup water this time and you will have the third milk. Discard the coconut dregs after extracting the third milk.

Here it is. First milk , second and third milk.

Heat oil in a pan and add in the cloves, cinnamon, and onions. Fry till the onions are lightly golden brown.

In the mean time crush the garlic and ginger. Set aside.

Add in the crushed ginger and garlic. Fry till golden brown.

Now, make a paste of coriander seeds, green chillies, poppy seeds and fennel seeds. Add up-to 3/4 cup water while grinding.

Add the ground paste for Egg Curry to the pan along with a teaspoon of turmeric. Fry till the spices are cooked and brown.

Add the tomatoes and the salt and fry till the tomatoes are soft.

Add the second and third coconut milk. Add in the potatoes. Let it simmer in low flame for 10-15 minutes until the potatoes are fork tender.

Switch off the flame. Remove the pan from heat. Add the thick coconut milk, hard boiled eggs, lemon juice and coriander leaves. You really want to add these ingredients after removing from heat else the coconut milk will curdle and the lemon juice turning bitter. So no more fire guys.. Egg Curry is ready.

Serve Egg Curry hot with rice.

Here is a printable Egg Curry recipe.

5.0 from 2 reviews

Pondicherry Egg Curry - Muthaiy curry

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Recipe for South Indian Pondicherry style Egg Curry - Muthaiy curry. Adapted from the Pondicherry Kitchen. Measurements Used - 1 cup = 250 ml

Author: Kannamma - Suguna Vinodh

Recipe type: Gravy

Cuisine: South Indian

Serves: 4

Ingredients

For the Paste

• 1 teaspoon coriander seeds
• 4 green chillies
• 1 tablespoon poppy seeds (khus khus)
• 3 teaspoon fennel seeds

Other Ingredients

• ½ - ¾ of a big coconut
• 2 tablespoon oil
• 2 cloves
• 2 sticks cinnamon
• 3 onions, sliced fine
• 1 inch ginger
• 6 cloves garlic
• 2 big tomatoes, finely chopped
• 1 teaspoon turmeric
• 1½ teaspoon salt
• 3 potatoes cubed, optional
• 5-6 hard boiled eggs
• Juice of one lemon
• 3-4 sprigs coriander leaves, chopped

Instructions

1. Extract the thick and thin coconut milk from the coconut. Set aside.
2. Heat oil in a pan and add in the cloves, cinnamon, and onions. Fry till the onions are lightly golden brown.
3. Add in the crushed ginger and garlic. Fry till golden brown.
4. Now, make a paste of coriander seeds, green chillies, poppy seeds and fennel seeds. Add up-to ¾ cup water while grinding.
5. Add the ground paste to the pan along with a teaspoon of turmeric. Fry till the spices are cooked and brown.
6. Add the tomatoes and the salt and fry till the tomatoes are soft.
7. Add the second and third coconut milk. Add in the potatoes. Let it simmer in low flame for 10-15 minutes until the potatoes are fork tender.
8. Switch off the flame. Remove the pan from heat. Add the thick coconut milk, hard boiled eggs, lemon juice and coriander leaves.
9. Serve hot with rice.

Notes

The original recipe has prawns and cashew-nuts added to the gravy. You might include prawns while boiling potatoes if you wish.
You can substitute fresh pressed coconut milk for store bought coconut milk. Just use a can - 250 ml. Adjust the water while cooking. Add half for cooking and half at the end.
Add more green chillies if you like a spicy gravy.
Pierce the hard boiled eggs with a fork so the gravy gets marinated into the eggs.

3.2.2925

The post Pondicherry Egg Curry – Muthaiy curry appeared first on Kannamma Cooks.

Usually kootu is made with dal / paruppu. This chow chow kootu curry is different that there is no dal used. Its called as masala kootu or vaasanai kootu. The addition of fennel seeds (sombu) and spices gives this dish a wonderful aroma that its called as vaasanai (aroma) kootu. It tastes so delicious with rice. This dish is also good for digestion as fennel seeds aids in digestion. This is such a nice dish, a welcome change from the usual paruppu kootu.

Here is how to do Chettinad Chow Chow Masala Kootu.

Boil the peeled and diced chow chow / chayote squash in 2 cups of water until tender. Set aside. We call this vegetable as merakai in tamil.

Heat oil in a kadai and add in one cardamom, one clove and a very small piece of cinnamon. Add in 2 teaspoons of fennel seeds (sombu). Fry on low flame until lightly brown. Add in the onions, garlic and curry leaves and fry till the onions are soft and they are slowly starting to brown.

Add in the tomatoes and salt. Add in the turmeric powder, pepper powder, chilli powder and coriander powder. Fry for a good 5 minutes on medium flame until the tomatoes are nicely cooked. Once the tomatoes are cooked, add in the freshly shredded coconut and fry for 2-3 minutes. Remove off heat. Grind this mixture to a smooth paste in a blender / mixie. You can add up-to 2 cups of water while grinding. Grind it to a very fine paste. Set aside.

Heat oil in a pan and add in the fennel seeds, cumin seeds and a few sprigs of curry leaves. Let it splutter. Add in the ground paste and add water if the mixture is very thick. You can add more water if you want a thin gravy. I like my kootu thick. so add water to your taste and preference. Add in the cooked chow chow and let the mixture come to a boil. Don’t cook it for long. Just a boil is enough.

Once it just starts to boil, remove off heat and serve hot with rice.

Chettinad Chow Chow Masala Kootu

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Tamilnadu style recipe for Chettinad Chow Chow Masala Kootu with coconut which is different from the usual kootu varieties.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 4

Ingredients

• 2 medium sized chow chow, diced

For the ground masala

• 2 teaspoon Oil
• 1 cardamom
• 1 clove
• 1 small tiny piece cinnamon
• 2 teaspoon fennel seeds
• 2 medium sized onions
• 6 cloves garlic
• 1 sprig curry leaves
• 2 medium sized ripe tomatoes
• 1 teaspoon salt
• ¼ teaspoon pepper powder
• ½ teaspoon turmeric powder
• 1 teaspoon chilli powder
• 2 teaspoon coriander powder
• ½ cup freshly shredded coconut

For the seasoning

• 1 teaspoon oil
• ¼ teaspoon cumin seeds
• ¼ teaspoon fennel seeds
• 2 sprigs curry leaves

Instructions

1. Boil the diced chow chow / chayote squash in 2 cups of water until tender. Set aside.
2. Heat oil in a kadai and add in one cardamom, one clove and a very small piece of cinnamon. Add in 2 teaspoons of fennel seeds (sombu). Fry on low flame until lightly brown. Add in the onions, garlic and curry leaves and fry till the onions are soft and they are slowly starting to brown.
3. Add in the tomatoes and salt. Add in the turmeric powder, pepper powder, chilli powder and coriander powder. Fry for a good 5 minutes on medium flame until the tomatoes are nicely cooked. Once the tomatoes are cooked, add in the freshly shredded coconut and fry for 2-3 minutes. Remove off heat. Grind this mixture to a smooth paste in a blender / mixie. You can add up-to 2 cups of water while grinding. Grind it to a very fine paste. Set aside.
4. Heat oil in a pan and add in the fennel seeds, cumin seeds and a few sprigs of curry leaves. Let it splutter. Add in the ground paste and add water if the mixture is very thick. Add in the cooked chow chow and let the mixture come to a boil.
5. Remove off heat and serve hot with rice.

3.3.3077

The post Chettinad Chow Chow Masala Kootu appeared first on Kannamma Cooks.

Appam married two women in life. The first lady being Vegetable stew and the second lady being the sweet coconut milk. Here is the recipe for easy and simple Vegetable Stew. Vegetable stew and appam is one of the best breakfast dishes ever. This vegetable stew has a very mild flavor and is so good to have with appam or idiyappam. The richness of the coconut milk is what makes this Vegetable Stew the best ever.

Here is the recipe for Appam.
Here is the recipe for Sweet Coconut Milk for Appam – Thengai paal recipe

Usually in Indian curries, the spices are dry roasted and then ground. But for this vegetable stew, the spices are ground raw. Grind all the ingredients listed below with about 1 cup of water to a smooth paste.

Boil  the vegetables until firm and keep aside. We use carrots, peas and potato for stew at home. Do not use a lot of veggies for this Vegetable Stew. 3-4 should be good.

Lets make coconut milk. I used one whole coconut ( a small one) for this recipe. About 350-400 grams. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. Strain. The strained milk is called second milk or thin milk. Set aside.

Heat coconut oil in a saute pan. Coconut oil is traditional for this recipe. I love coconut oil. Add in 3 sprigs of curry leaves. Let it splutter. Add in the julienne ginger. Ginger is an important ingredient in this stew. So do not skip the ginger.  Fry for 1-2 minutes on medium flame until you can smell the ginger and curry leaves.

Add in the chopped onions and salt. Saute till the onions are soft. No need to brown the onions.

Add in the ground masala paste and fry for 2 minutes.

Add in the veggies and the second pressed coconut milk and let it simmer in low flame for about 3-4 minutes. Let the flame be on low. Cooking in high flame might curdle the gravy.

Take a small cup and add a tablespoon of cornstarch or maida (All purpose flour). Add 1/2 cup water to it and make a slurry. Add the slurry to the gravy. The slurry helps in thickening the gravy. Do not add the corn starch or maida directly as it may lump up. Simmer for a minute more. The gravy should thicken.

Add in the first pressed coconut milk and reduce the flame to low. Simmer for 30 seconds. The coconut milk might curdle if you cook it for long. Vegetable Stew is done when it comes to a slight boil.

Switch off the flame and serve Vegetable Stew hot.

4.8 from 4 reviews

Vegetable Stew for Appam

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Recipe for Appam Vegetable Stew made with coconut milk.

Author: Kannamma - Suguna Vinodh

Recipe type: Side dish

Cuisine: South Indian, Breakfast

Serves: 6

Ingredients

For the raw ground paste

• ¼ cup cashews
• 1 clove
• 2 cardamom
• 1 inch cinnamon
• 3 green chillies
• 2 tablespoon white poppy seeds (khus khus)

Boiled Vegetables

• 1 cup carrots
• 1 cup potatoes
• 1 cup peas

Other Ingredients

• 2 tablespoon coconut oil
• 2 sprigs curry leaves
• 2 inch piece ginger, julienne
• 1 medium onion, chopped
• 1 teaspoon salt
• 1 tablespoon cornstarch

Coconut milk

• 1 whole coconut - pressed for fresh coconut milk

Instructions

1. Grind the spices with a little water. Set aside.
2. Boil the vegetables until firm and keep aside. We use carrots, peas and potato for stew at home.
3. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. strain. The strained milk is called second milk or thin milk. Set aside.
4. Heat the oil in a saute pan. Add in 2 sprigs of curry leaves. Let it splutter. Add in the julienne ginger. Add in the chopped onions and salt. Saute till soft.
5. Add in the ground masala paste and fry for 2-3 minutes.
6. Add in the second pressed coconut milk and boiled vegetables and let it simmer until beginning to boil.
7. Take a small cup and add a tablespoon of cornstarch. Add ½ cup water to it and make a slurry. Add the slurry to the gravy. Simmer for a minute.
8. Add in the first pressed coconut milk and reduce the flame to low. Simmer for 30 seconds. The coconut milk might curdle if you cook it for long.
9. Switch off the flame and serve hot.

3.3.3077

The post Vegetable Stew for Appam appeared first on Kannamma Cooks.

Appam married two women in life. The first lady being Vegetable stew and the second lady being the sweet coconut milk. And they lived happily ever after. Here is the recipe for easy and simple sweet coconut milk for appam. This combination is very famous all over Tamilnadu. The appam is soaked in csweet oconut milk and then relished. The slight sweetness from the jaggery, the aroma from the cardamom and the richness from the coconut milk is to die for.
Here is the recipe for Appam.
Here is the recipe for Vegetable stew.
Here is how to do a very simple sweet coconut milk for appam.
Lets make coconut milk. I used one half coconut for this recipe. About 150-200 grams. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. Strain. The strained milk is called second milk or thin milk. Set aside.

Peel the cardamom and remove the black seeds. Make a powder with the inner black seeds in a mortar and pestle. Set aside.

Mix one cup of water with half a cup of jaggery. Add in the cardamom powder and the outer skin of the cardamom. Keep it on the stove on medium flame. Let the jaggery melt completely. Remove off stove and strain to remove the impurities from the jaggery.

Take a pan and add in the jaggery water, a pinch of salt and the second extract of thin coconut milk. Heat it on a very low flame for 2 minutes until its slowly boiling. Switch off the flame.

Add in the first extract of thick coconut milk and mix well. Serve this amazing sweet coconut milk with appam.

Dunk the appam in the sweet coconut milk and enjoy!

5.0 from 3 reviews

Sweet Coconut Milk for Appam - Thengai paal recipe

 

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Prep time

20 mins

Cook time

5 mins

Total time

25 mins

 

Tamilnadu Style Sweet Coconut Milk for Appam - Thengai paal recipe

Author: Kannamma - Suguna Vinodh

Recipe type: side dish

Cuisine: South Indian, Breakfast

Serves: 3

Ingredients

• 200 grams fresh shredded coconut
• ½ cup Jaggery
• A pinch of salt
• 4 cardamom, powdered

Instructions

1. Lets make coconut milk. I used one half coconut for this recipe. About 150-200 grams. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. strain. The strained milk is called second milk or thin milk. Set aside.
2. Peel the cardamom and remove the black seeds. Make a powder with the inner black seeds in a mortar and pestle. Set aside.
3. Mix one cup of water with half a cup of jaggery. Add in the cardamom powder and the outer skin of the cardamom. Keep it on the stove on medium flame. Let the jaggery melt completely. Remove off stove and strain to remove the impurities from the jaggery.
4. Take a pan and add in the jaggery water, a pinch of salt and the second extract of thin coconut milk. Heat it on a very low flame for 2 minutes until its slowly boiling. Switch off the flame.
5. Add in the first extract of thick coconut milk and mix well. Serve with appam.

3.3.3077

The post Sweet Coconut Milk for Appam – Thengai paal recipe appeared first on Kannamma Cooks.

Dinner is something my husband looks forward to happily after the usually long and stressful days at work. Chapathi Kurma makes him a happy man at the table. His favorite is his moms Vellai Kurma. After that I would say he will strongly fall for this one. This recipe was shared by Miss.Banumathi Balasubramanian long time back in a food forum. She told that she got this Hotel Saravana Bhavan Vegetable Kurma Recipe from a very popular Tamil magazine called Mangayar Malar. It was a Deepavali issue about 2 decades ago. This is one fine recipe. Here is the recipe.

There is some prep work involved. There are a zillion ingredients in this recipe. But each one is very worth it. I would strongly advise you to assemble all the ingredients ready on your kitchen counter before starting the stove. So get your Mise en place – your setup ready.

We will need to make a paste. We will call this the white paste. Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.

You will need the following Vegetables.

Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy.  If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.

Get these spices ready.

Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds. Add in the onions and fry till the onions are soft.

Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.

Get the following Spice powders and the sea salt ready.

Add in the cooked vegetable mixture. Add in the spice powders and the salt. Cook for a minute.
Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.

Add in the hot milk and leave it to come to a boil.

Switch off the flame and garnish with coriander leaves.

Tamilnadu Chennai Hotel Saravana Bhavan Vegetable Kurma is ready. Serve it with Chapati or Parotta.

4.8 from 13 reviews

Hotel Saravana Bhavan Vegetable Kurma Recipe

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Recipe for Hotel Saravana Bhavan style Parotta Kurma. How to make South Indian Chennai Vegetable kuruma / Chapati guruma.

Author: Kannamma - Suguna Vinodh

Recipe type: Kurma, Side dish

Cuisine: South Indian, Tamilnadu

Serves: 5

Ingredients

For the white paste

• 6 Whole Cashewnuts
• ¼ cup Water
• 1 teaspoon khuskhus - White Poppy Seeds
• 4 tablespoon fresh grated Coconut

For Cooking Veggies

• ½ cup chopped Potato
• ½ cup chopped Beans
• ½ cup Carrots
• ½ cup Green Peas
• ½ cup Chow Chow
• ½ teaspoon Salt
• ½ teaspoon Turmeric powder
• 1 cup water

Spices

• 1 Bay leaf
• 2 Cardamom
• 3 Cloves
• 1 small piece Cinnamon
• 2 green chillies, slit into half

Spice Powders and salt

• 1 teaspoon Red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoon coriander powder

Other Ingredients

• 2 tablespoon Vegetable Oil
• 1 teaspoon Ghee
• 2 medium sized Onion, finely chopped
• 2 teaspoon ginger garlic paste (made with 6 cloves garlic and 2 inch piece ginger)
• 3 medium sized tomatoes, finely chopped
• ¼ cup Curd
• ½ Cup Milk
• 1 teaspoon Garam Masala Powder
• 4 sprigs Coriander leaves, chopped

Instructions

1. Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.
2. Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy. If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.
3. Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds.
4. Add in the Onions and fry till the onions are soft.
5. Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.
6. Add in the cooked vegetable mixture.
7. Add in the spice powders and the salt. Cook for a minute.
8. Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.
9. Add in the hot milk and leave it to come to a boil. Switch off the flame and garnish with coriander leaves.

3.5.3208

The post Hotel Saravana Bhavan Vegetable Kurma Recipe appeared first on Kannamma Cooks.

Hello everyone. Its been so quiet here for sometime. We just moved to Hong Kong a couple of weeks back and that’s what has kept me away from Kannamma Cooks. We are still settling down and things should become normal in a couple of weeks time. Its been super cold here and foggy most of the time. I have been cooking minimally. Our son starts school next month. So its been boring for him with all the shopping and tenancy agreements that he is forced to do with me. But he likes it so far or so he says. Except for the long days pushing shopping trolleys with me.

I made idli batter successfully in this chilly weather here. It was so good to have idlis at home after almost three weeks. I will share the technique for fermenting idli batter in cold weather in the coming weeks. Hope life comes to regulars soon. Here is a simple recipe. Its a recipe for Easy Tomato Salna that goes well with idli or dosa.

The thing about this salna is that its cooked in a pressure cooker for 4 whistles. Its uncommon to cook salna for 4 whistles but that does the trick as everything gets cooked so well. Its perfect for dunking idlis in. Here is how to do it.

Heat vegetable oil in a pan until hot. Add in the fennel seeds and let it splutter. Add in the chopped red onion and fry till the onions are soft. About 2-3 minutes on medium flame. Run three tomatoes in a mixie/blender with a cup of water until pureed. Add it to the pan.

Run quarter cup of fresh shredded coconut in a blender with a cup of water until it becomes a fine paste. Add it to the pan. Add in the salt, turmeric powder and red chilli powder. Mix well to combine. The salna at this stage should be watery. Add little more water if you feel that the salna is thick. Add in a teaspoon of sugar. The little sugar cuts the tartness from the tomatoes and makes it more flavorful.

Cover the pressure pan with a lid and cook for 4-5 whistles on medium flame. Switch off the heat after the said whistles and wait for the pressure from the cooker to release naturally.

Open the pan and check for seasoning. Add coriander leaves for garnish and serve hot with idlis.

Tomato Salna Recipe

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Easy Tomato Salna that goes well with idli or dosa.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 3 persons

Ingredients

• 1 teaspoon vegetable Oil
• ½ teaspoon fennel seeds
• 1 red onion, finely chopped
• 3 ripe tomotoes
• ¼ cup fresh shredded coconut
• 1 teaspoon salt
• ½ teaspoon turmeric
• 1 teaspoon sugar
• 1 teaspoon red chilli powder
• 2 sprigs coriander leaves, chopped

Instructions

1. Heat vegetable oil in a pan until hot. Add in the fennel seeds and let it splutter. Add in the chopped red onion and fry till the onions are soft.
2. Run three tomatoes in a mixie/blender with a cup of water until pureed. Add it to the pan.
3. Run quarter cup of fresh shredded coconut in a blender with a cup of water until it becomes a fine paste. Add it to the pan.
4. Add in the salt, turmeric powder and red chilli powder. Mix well to combine. The salna at this stage should be watery. Add little more water if you feel that the salna is thick. Add in a teaspoon of sugar.
5. Cover the pressure pan with a lid and cook for 4-5 whistles on medium flame. Switch off the heat after the said whistles and wait for the pressure from the cooker to release naturally.
6. Open the pan and check for seasoning. Add coriander leaves for garnish and serve hot with idlis.

3.5.3208

The post Tomato Salna Recipe appeared first on Kannamma Cooks.

This recipe for chicken kurma is something I picked up during our initial years after marriage. I always had home made spice masala powder stashed in the freezer at all times. My days at work used to be really long those years. If I had some friends or family coming for dinner, I would come back home after work and throw in some rice in the cooker and make this kurma in no time. This chicken kurma is effortless. The only thing that takes a few minutes to make is the masala paste. No frying, no sauteing. Add everything in the cooker and cook for 12- 15 minutes and your dinner can be served with absolutely zero stress. Try it out. The whole thing can be put together in less than 30 minutes.

The following is my non-veg masala powder that I use for a lot of dishes. I learned the masala powder recipe from my athama (aunt).

Here is what you will need for the masala powder.

Take a flat pan and add in all the ingredients for the masala spice powder except turmeric and poppy seeds (khuskhus). Fry until fragrant. Remove from heat and transfer the mixture to a mixie / spice grinder. Add in the turmeric and raw poppy seeds. If you cannot get poppy seeds in a country where you live, just skip it. But poppy seeds does add a lot of flavor to the chicken kurma. Grind the mixture to a very fine powder.

In the same mixie, add in the onion, garlic and the ginger. Add 1/2 a cup of water and grind to make a smooth paste. Set aside.
Take a pressure pan and add in the chicken pieces. We use chicken pieces with bone for this recipe. Add in the ground masala paste. Add in 150 ml of coconut milk. I used store bought coconut milk. Add in 3 sprigs of curry leaves and the salt.

Add a cup of water. Mix all the ingredients well. Cover the pan and cook for 5 whistles or for 12-13 minutes on medium flame. Remove from heat after all the whistles are over and wait for the pressure to release from the cooker naturally.

Open the cooker and garnish the chicken kurma with coriander leaves.

Serve hot!

Chicken Kurma - Easy and Quick Bachelor Recipe

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Easy and quick Bachelor Chicken Kurma Curry Recipe - Pressure Cooker Method. Can be put together in less than 30 minutes.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish / Gravy

Cuisine: Tamilnadu

Serves: 3 persons

Ingredients

For the Spice Powder

• 6 dried red chillies
• 1 cinnamon
• 1 clove
• 1½ tablespoon coriander seeds
• ½ teaspoon cumin seeds
• 1 teaspoon fennel seeds
• ½ teaspoon Turmeric
• 1½ teaspoon poppy seeds (khus khus)

For the paste

• 1 onion, roughly chopped
• 6 cloves garlic
• 2 inch piece ginger, peeled and chopped

Other Ingredients

• 500 grams chicken with bone
• 3 sprigs curry leaves
• 150 ml coconut milk, store bought
• 1 cup water
• 1 teaspoon salt
• 3 sprigs coriander leaves, chopped

Instructions

1. Take a flat pan and add in all the ingredients listed under "spice powder" except turmeric and poppy seeds (khuskhus). Fry until fragrant. Remove from heat and transfer to a mixie / spice grinder. Add in the turmeric and raw poppy seeds. Grind the mixture to a very fine powder.
2. In the same mixie, add in the onion, garlic and the ginger. Add ½ a cup of water and grind to make a smooth paste. Set aside.
3. Take a pressure pan and add in the chicken pieces. Add in the ground masala paste. Add in the coconut milk. Add in the curry leaves and the salt. Add one cup of water.
4. Mix all the ingredients well. Cover the pan and cook for 5 whistles or for 12-13 minutes on medium flame. Remove from heat after all the whistles are over and wait for the pressure to release from the cooker naturally.
5. Open the cooker and garnish the chicken kurma with coriander leaves.

3.5.3208

The post Chicken Kurma – Easy and Quick Bachelor Recipe appeared first on Kannamma Cooks.

This tomato chutney is called as thakkali bajji in the Coimbatore region. Its called as “maapilai thakkali bajji” or “tomato chutney fit for a groom”. The mother in law tries to impress the newly married groom with her elaborate feasts at every meal. The spices and coconut in the chutney makes it rich and very aromatic. This recipe is my cousin sister Shruti’s home favorite.

Shruti has to be the naughtiest among us cousins. I still remember this one incident vividly. She was in her 7th or 8th grade at that time and wanted to learn to drive. She was pestering me for a very long time to teach her. One day, I agreed. It was night time after dinner that day. The road was quiet and it must have been 10’o clock or something around that time. We started our trusty old TVS-50-moped and it was decided that she was to sit in the front and me at the back. Even though she was in the front, she squeezed a little to the front, so we both can hold the handle bar and the accelerator. I was supposed to control the speed of the moped. We started slowly. It was a good drive. we would have driven about a 100 meters. Then the rebel in her woke up. She just pushed off my hand and accelerated to the full. We landed in an open ditch straight. She continued her acceleration in the ditch for another 10-20 meters before we fell down completely from the moped and got fully covered in ditch water. I was furious, dirty and in shock. She just started laughing there till her stomach hurt. I dint speak a word. We rescued the TVS-50 and returned back home. My mom was shocked to see us. She made us bath in a liter of Dettol. Looking back at all that now makes me laugh so hard. Good old days. Here is how to do thakkali bajji.

We will need the following spices. Apart from the spices listed below, they also add the spice “black stone flower” called “kalpasi” to this thakkali bajji. It can be hard to come by in a local grocery store. If you can find it, add it to the spice list. Else you can just leave it.

Heat oil in a pan until hot. Add in the mustard seeds. Let it splutter. Add in all the spices. Briefly fry for ten seconds. Add in the onions. Saute until the onions are soft.

Mince the ginger and garlic in a small mixie and add it to the pan. Add in the chopped green chillies.

Fry till the mixture is starting to brown. Grind the tomatoes in the mixie to a paste. Add it to the pan. Add in the chilli powder, turmeric and salt. Add a little jaggery. That little slight sweetness from the jaggery goes well along with the tartness of the tomatoes. Add a cup of water to the pan.

Grind 1/4 cup of fresh coconut and 1/4 cup of water in a blender to a smooth paste. Add it to the pan. Saute for a couple of minutes.

Cover the pan and cook for 4 whistes in a pressure pan. Wait for the pressure in the pan to release naturally. Open the pan and garnish with coriander leaves.

Serve hot with idli, dosa or chapati.

Thakkali Bajji - Tamil Style Recipe

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Thakkali Bajji - Tomato bhaji. Tamil Style Recipe. Side dish for idli, dosa and chapati.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 persons

Ingredients

Spices

• 3 red chillies
• 2 sticks cinnamon
• 1 star anise
• 2 cardamom
• 2 cloves
• 2 bay leaves
• 2 marathi moggu (kapok buds)
• 1 teaspoon fennel seeds
• a pinch kalpasi ( black stone flower )

Other ingredients

• 2 tablespoon oil
• ¼ teaspoon mustard seeds
• 3 Onions, chopped fine
• 6 cloves garlic
• 1.5 inch piece ginger
• 2 green chillies
• 6 Tomatoes
• 1 teaspoon salt
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• ½ teaspoon jaggery
• ¼ cup coconut
• 2 sprig coriander leaves, chopped fine

Instructions

1. Heat oil in a pan until hot. Add in the mustard seeds. Let it splutter. Add in all the spices. Briefly fry for ten seconds. Add in the onions. Saute until the onions are soft.
2. Mince the ginger and garlic in a small mixie and add it to the pan. Add in the chopped green chillies.
3. Fry till the mixture is starting to brown. Grind the tomatoes in the mixie to a paste. Add it to the pan. Add in the chilli powder, turmeric and salt. Add a little jaggery. Add a cup of water to the pan.
4. Grind ¼ cup of fresh coconut in a blender with water to a smooth paste. Add it to the pan. Saute for a couple of minutes.
5. Cover the pan and cook for 4 whistes in a pressure pan. Wait for the pressure in the pan to release naturally. Open the pan and garnish with coriander leaves.
6. Serve hot with idli, dosa or chapati.

3.5.3208

The post Thakkali Bajji – Tamil Style Recipe appeared first on Kannamma Cooks.

This is a one pot Cauliflower Paneer Curry with coconut milk. No grinding of masalas. No making pastes. A quick curry for those busy weekdays. It tastes great with rice or chapati. There are very few ingredients in this recipe and the curry is very mild and aromatic. Here is how to do cauliflower paneer curry.

Heat coconut oil in a pan and add in very finely minced ginger and curry leaves. Fry for a minute. Add in the finely chopped onion. Fry till the onions are soft. No need to brown the onions.

Add in the finely chopped tomatoes. Add in the chopped green chilli. If you want a spicy curry, add more green chillies. Its totally up to you as to how spicy you want the curry. Adjust the quantity of the chillies accordingly. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Add in the salt. Fry until the tomatoes are dry.

Add in the cauliflower. Add in 1 cup of water. Let it simmer for 10 minutes in medium flame.

Once the cauliflower is cooked to fork tender, add in the paneer. Reduce the flame to low. Add in the coconut milk. I used store bought canned coconut milk today. Let it simmer for a couple of minutes. Switch off the flame and garnish the cauliflower paneer curry with coriander leaves.

Gobi Paneer Masala - Cauliflower Paneer Curry

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Gobi paneer masala. This is a one pot curry with veggies and coconut milk. No grinding of masalas. No making pastes. A quick curry for those busy weekdays.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 3 persons

Ingredients

• 1 tablespoon coconut oil
• 2 inch piece ginger, finely minced
• 2 sprigs curry leaves
• 2 onions, finely chopped
• 3 green chillies, chopped
• 2 tomatoes, finely chopped
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 500 grams cauliflower, diced
• 200 grams paneer, cubed
• 150 ml canned coconut milk
• 3 sprigs coriander leaves, chopped fine.

Instructions

1. Heat coconut oil in a pan and add in very finely minced ginger and curry leaves. Fry for a minute. Add in the finely chopped onion. Fry till the onions are soft. No need to brown the onions.
2. dd in the finely chopped tomatoes. Add in the chopped green chilli. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Add in the salt. Fry until the tomatoes are dry.
3. Add in the cauliflower. Add in 1 cup of water. Let it simmer for 10 minutes in medium flame.
4. Once the cauliflower is cooked to fork tender, add in the paneer. Reduce the flame to low. Add in the coconut milk. Let it simmer for a couple of minutes. Switch off the flame and garnish cauliflower paneer curry with coriander leaves.

3.5.3208

The post Cauliflower Paneer Curry – Gobi Paneer Curry appeared first on Kannamma Cooks.

This is Renuka Aunts recipe for Senai kilangu Masala – Elephant Foot Yam Masala. I have some fond memories with her. She was 16 when she got married. Young. Too young! Her father ran a bus company that ran buses from Coimbatore to Mettupalayam. She was fondly called as the bus company Renu! We have had some of the most memorable moments. Me, Shruti and her, riding in her Premier Padmini 118 to Richie Rich at-least once a month for their superb sundaes. I loved their nut sundae. We would shop for the whole day around town till knees hurt. We would wind up for dinner at Annapoorna and I would gobble my ghee roast in no time. These are vivid memories that will stay forever with me. This Senai kilangu Masala is her moms recipe. This recipe has been passed on for generations. The interesting thing about this masala is that there is no onion or tomato in this recipe. The subtle flavor of the spices and coconut makes it very delicious. Here is Kongunad style Senai kilangu Masala – Elephant Foot Yam Masala.

There are 3 steps in this recipe for Senai kilangu masala
# Senai kilangu prep
# Masala prep
# Tempering and finishing Senai kilangu masala
NOTE: Be generous with oil at every step!
First, lets do the senai kilangu prep
Clean, scrape, peel and wash the senai kilangu. Wash them several times to get rid of all the dirt and sand. Cut the senai kilangu into little fingers like we do for finger chips. Set aside.

Heat a pan with a liter of water and add in the cut senai kilangu. Add in the turmeric and salt. Let it boil for 5-7 minutes until the senai kilangu is 3/4th done. Remove from heat and drain. Discard the drained water. Heat a pan with couple of tablespoon of oil and fry the senai kilangu for 10 minutes on medium flame. It should start to get brown on the edges. Remove from heat and set aside.

Now we will do the masala
Heat couple of tablespoon of oil in the pan until hot. Add in the cinnamon, cloves, garlic, ginger, dried red chillies, fennel seeds (sombu) and the curry leaves. Fry for a few seconds until fragrant. Add in the fresh shredded coconut, poppy seeds (khus khus), coriander powder and the salt. Fry for a couple of minutes. Remove from heat. Let it cool a bit. Transfer the mixture to a mixie/blender and add a cup of water. Grind to a very very smooth fine paste. Set aside.

Now the tempering and finishing of Senai kilangu masala
Heat couple of tablespoon of oil in the pan until hot. Add in the mustard seeds, split urad dal and curry leaves. Let the mustard seeds splutter. Add in the ground masala and the fried Senai kilangu. Keep the flame on medium low and fry till the masala is well absorbed by the Senai kilangu.

Switch off the flame and serve Senai kilangu masala hot with rice.

Kongunad Style Senai kilangu Masala - Elephant Foot Yam Masala

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Recipe for kongunad style Senai Kilangu Masala / Elephant foot yam Masala flavored with subtle spices and coconut. This dish is usually served with rice.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 persons

Ingredients

Senai kilangu prep

• 250 grams Senai kilangu / Elephant foot yam
• 1 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoon peanut oil

Masala prep

• 2 tablespoon peanut oil
• 2 sticks cinnamon
• 2 cloves
• 6 cloves garlic
• 1 inch piece ginger, chopped
• 5 dried red chillies
• 1½ teaspoon fennel seeds (sombu)
• 2 sprigs curry leaves
• ½ cup fresh shredded coconut
• 1 tablespoon poppy seeds (khus khus)
• 1 tablespoon coriander powder
• 1 teaspoon salt
• 1 cup water to grind

Tempering and finishing Senai kilangu masala

• 2 tablespoon peanut oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• 2 sprigs curry leaves

Instructions

Senai kilangu prep

1. Clean, scrape, peel and wash the senai kilangu. Wash them several times to get rid of all the dirt and sand. Cut the senai kilangu into little fingers like we do for finger chips. Set aside.
2. Heat a pan with a liter of water and add in the cut senai kilangu. Add in the turmeric and salt. Let it boil for 5-7 minutes until the senai kilangu is ¾th done. Remove from heat and drain. Discard the drained water. Heat a pan with couple of tablespoon of oil and fry the senai kilangu for 10 minutes on medium flame. It should start to get brown on the edges. Remove from heat and set aside.

For the masala

1. Heat couple of tablespoon of oil in the pan until hot. Add in the cinnamon, cloves, garlic, ginger, dried red chillies, fennel seeds (sombu) and the curry leaves. Fry for a few seconds until fragrant.
2. Add in the fresh shredded coconut, poppy seeds (khus khus), coriander powder and the salt. Fry for a couple of minutes. Remove from heat. Let it cool a bit.
3. Transfer the mixture to a mixie/blender and add a cup of water. Grind to a very very smooth fine paste. Set aside.

Tempering and finishing Senai kilangu masala

1. Heat couple of tablespoon of oil in the pan until hot. Add in the mustard seeds, split urad dal and curry leaves. Let the mustard seeds splutter.
2. Add in the ground masala and the fried Senai kilangu. Keep the flame on medium low and fry till the masala is well absorbed by the Senai kilangu.

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The post Kongunad Style Senai kilangu Masala – Elephant Foot Yam Masala appeared first on Kannamma Cooks.

The original recipe is from here
This is the recipe for Saravana Bhavan style vegetable kurma. The original recipe takes about one hour to do. When I came to know that this recipe was made using OPOS – one pot one shot in a food forum to great results, I wanted to try. I was a little apprehensive at the beginning as the original recipe takes a long time and OPOS promises to deliver the goods in less than 10 minutes. I put the recipe to test using OPOS and I am glad that I did. The results were amazing. I am really surprised that OPOS can pack in so much flavour.

The thing with OPOS is that we use very little water in cooking, So the flavor gets concentrated with the liquids found in vegetables. You just need to trust me and try this recipe to believe it. You will change your outlook on OPOS cooking I am sure.

I got a lot of mails asking if the bottom will get burnt as we are not adding any water. Trust me. As we are not sauteing anything, the moisture from the veggies are intact. So that will do the trick.
Also cook in medium high to high heat for just 5 minutes or 3 whistles whichever is the first.
Trust me in this. I have done it and it works. That’s the beauty of OPOS.

Here is how to do it.
Hope you like the video. Enjoy!
Note: 2 liter or 3 liter pressure cooker is recommended for this recipe

5.0 from 1 reviews

10 minute Veg Kurma - OPOS Method

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Easy 10 minute vegetable kurma recipe using the OPOS method. Serve with chapati/parotta/roti etc...

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 3 persons

Ingredients

For Masala Paste

• 6 Whole Cashewnuts
• 1 teaspoon khuskhus - White Poppy Seeds
• 4 tablespoon fresh grated Coconut
• 6 cloves garlic
• 2 inch piece ginger
• 1 teaspoon Red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoon coriander powder
• 1 teaspoon Garam Masala Powder
• ¼ cup Curd

Veggies

• ½ cup chopped Potato
• ½ cup chopped Beans
• ½ cup Carrots
• ½ cup Green Peas
• ½ cup Chow Chow

Spices

• 1 Bay leaf
• 2 Cardamom
• 3 Cloves
• 1 small piece Cinnamon
• 2 green chillies, chopped

Other Ingredients

• 2 tablespoon Vegetable Oil
• 1 teaspoon Ghee
• 2 medium sized Onion, finely chopped
• 2 medium sized tomatoes, finely chopped

Finishing Ingredients

• ½ Cup Milk
• 4 sprigs Coriander leaves, chopped

Instructions

1. Grind all the ingredients listed under masala paste to a smooth paste. Add very little water to grind. Maximum upto ½ cup. Set aside.
2. Take a pressure cooker and add in the oil, ghee and all the spices.
3. Top it with chopped onions. Spread evenly.
4. Top it with tomatoes. Spread evenly.
5. Then comes the vegetables. Spread evenly.
6. Finally, add in the ground paste as a top layer.
7. Cover the cooker and cook for 5 minutes on high flame. About 3 whistles.
8. Switch off the heat and let it rest for 10 minutes.
9. Open the cooker and add in the milk and coriander leaves.
10. Mix well to combine.
11. Serve hot with chapati/parotta

Notes

Dont be tempted to add water. The water in the onion, tomatoes and the veggies are enough to cook the kurma. Thats the main thing about OPOS - concentrated flavor.

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The post 10 minute Veg Kurma – OPOS Method appeared first on Kannamma Cooks.

Muttai Kuruma – How to make Tamilnadu style Muttai Kuruma – Egg kuruma – Egg Curry – 10 minute Recipe

This is an easy and quick 10 minute muttai kuruma made using home made curry masala powder. Here is the recipe for homemade curry masala powder. The powder is very versatile and can be used to flavor kurmas, chicken and meat dishes.

This muttai kuruma is a part OPOS Recipe – One Pot One Shot recipe.
We are not going to saute or fry anything in this recipe. We will layer the ingredients in a cooker and cook. Do not scale the recipe up or down. Use exact measurements and equipment. This recipe works well ONLY in a 2 or 3 liter Indian style pressure cooker. Do not use a big cooker without adjusting the quantity. It wont work. If using induction stove (recommended), cook the curry at 1200W for 6 minutes or 3 whistles whichever is earlier. If using gas stove, cook on medium heat for 3 whistles.

Many people ask me if things will be raw after cooked as we are not sauteing anything. My answer is no. It will be perfectly cooked. Just try it once. I am sure you will like it.The food cooks in its own juices making it so flavorful. The thing with OPOS is that we use very little water in cooking. So the flavor gets concentrated with the liquids found in vegetables.

Lets start the layering for the muttai kuruma. Add in two teaspoon of vegetable oil in a pressure cooker. Add in the ginger garlic paste (dont add too much, the curry will become pungent), Add in the sliced onions and then the tomatoes. Add in 1 1/2 teaspoon of the home made curry masala powder, tamarind and the salt.

Here is the recipe for homemade curry masala powder.

Set your stove to medium high heat on a gas stove, if using induction set it to 1200W. Cook for 3 whistles.

Switch off the flame and wait for the pressure from the cooker to release naturally. Open the cooker and transfer the cooked mixture to a mixie / grinder and grind to a smooth paste.

Transfer the ground mixture to the pan and add in the curry leaves, coriander leaves and the coconut milk. Let it simmer for a minute. Add in the boiled eggs. Muttai kuruma is ready. Serve with aapam ,  idli , thengai paal saadam or dosa.

Here is how to do coconut milk at home.  If using canned coconut milk, just add one cup of canned milk in total.

Popular Egg Dishes from Kannamma Cooks

10 minute egg curry

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Easy and quick ten minute egg curry - muttai kuruma. Mutta curry made with home made spice powder. OPOS - One Pot One Shot easy 10 minute egg curry recipe

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 persons

Ingredients

For layering

• 2 teaspoon vegetable oil
• 1 teaspoon ginger garlic paste
• 3 medium sized onions, sliced
• 2 tomatoes, chopped
• 1½ teaspoon homemade curry masala powder
• 1 teaspoon salt
• ½ inch piece of tamarind, goose berry size

For finishing

• ½ cup thick coconut milk
• ½ cup thin coconut milk
• 2 sprigs curry leaves
• 3-4 eggs, hardboiled
• 2 sprigs coriander leaves

Instructions

1. Add in two teaspoon of vegetable oil in a pressure cooker. Add in the ginger garlic paste, Add in the sliced onions and then the tomatoes. Add in the home made curry masala powder, tamarind and salt.
2. Set your stove to medium high heat on a gas stove or your induction stove to 1200W. Cook for 3 whistles.
3. Switch off the flame and wait for the pressure from the cooker to release naturally. Open the cooker and transfer the cooked mixture to a mixie / grinder and grind to a smooth paste.
4. Transfer the ground mixture to the pan and add in the curry leaves, coriander leaves and the coconut milk. Let it simmer for a minute. Add in the boiled eggs and serve with chapati, aapam, idli or dosa.

Notes

If using canned coconut milk, just add one cup of canned milk in total.
Do not use too much ginger garlic paste or curry masala powder. The curry will become very pungent to taste.

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted using his OPOS principle. They are used in Kannamma Cooks with prior permission.

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The post Muttai Kuruma – Egg kuruma – Egg Curry – 10 minute Recipe appeared first on Kannamma Cooks.

Chicken Stew – The perfect partner for idiyappam and appam. Its called as Ishtu, the local word for stew. This is a very mild gravy / curry flavored with a lot of ginger and coconut milk. Here is how to do simple chicken stew. Here is the veg version of the recipe.

Its an extremely simple recipe. Get all the veggies ready. Cut the chicken into cubes. Make 3-4 incisions with the help of a knife into the drumsticks so the meat cooks well. Set aside.

Heat oil in a pan and add in the cinnamon, cloves, cardamom and fennel seeds. Very little of everything. The flavors of the spices are very mild in this recipe. Saute for a few seconds until the spices are aromatic. Add in all the veggies. Onion, ginger, curry leaves, potatoes and peas. Add lots of ginger. I kept some of the ginger pieces a little big so all the juices gets into the gravy but does not come to the mouth as a harsh bite. You can discard the ginger later if you wish.

Add in the chicken, green chillies and the salt. Add in half a cup of water to the pan. Cover the cooker and cook for 3 whitles on medium flame. It will take anywhere between 7-10 minutes. Switch off the stove and wait for the pressure from the cooker release naturally.

Open the cooker and add in a cup of thin coconut milk (second milk). Simmer for 3-4 minutes. Then add half a cup of thick coconut milk and switch off the flame. Here is the recipe for extracting coconut milk at home.
Note: If using canned coconut milk, add 1.5 cups of canned milk and let it simmer for 2 minutes.

Serve Chicken Stew, Chicken Ishtu with idiyappam or appam.

Kerala Chicken Stew, How to make Chicken Stew, Chicken Ishtu

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Recipe for Kerala Chicken Stew made with coconut milk served with appam and idiyappam. Popularly called as chicken ishtu.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 4 persons

Ingredients

• 1 teaspoon coconut oil
• 1 stick / 2 inches cinnamon
• 1 cloves
• 2 cardamom
• ¼ teaspoon fennel seeds (sombu)
• 3 sprigs curry leaves
• 2 inch piece ginger, sliced
• 2 medium sized onions, sliced
• 1 cup fresh peas
• 2 medium sized potatoes, diced
• 500 grams chicken with bone
• 4 green chillies, slit
• 1 teaspoon salt
• ½ cup water
• 1 cup thin coconut milk (second milk)
• 1/2 cup thick coconut milk (first milk)
• Note: If using canned coconut milk instead of fresh milk, 1.5 cups of canned milk

Instructions

1. Heat oil in a pan and add in the cinnamon, cloves, cardamom and fennel seeds. Saute for a few seconds until the spices are aromatic. Add in all the veggies. Onion, ginger, curry leaves, potatoes and peas.
2. Add in the chicken, green chillies and the salt. Add in half a cup of water to the pan. Cook for 3 whistles. It will take anywhere between 7-10 minutes. Switch off the stove and let the pressure from the cooker release naturally.
3. Open the cooker and add in a cup of thin coconut milk (second milk). Simmer for 3-4 minutes. Then add half a cup of thick coconut milk and switch off the flame.
4. Serve Chicken Stew, Chicken Ishtu with idiyappam or appam.

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The post Kerala Chicken Stew, How to make Chicken Stew, Chicken Ishtu appeared first on Kannamma Cooks.

This is a simple pasi paruppu dal thats made in Tamilnadu for Chapati. Its truly simple to make and a very nourishing side dish for chapati. The dal is cooked with a lot of vegetables and finally lemon / lime juice and coriander leaves are added. The fresh sourness from lime with veggies and dal makes it so tasty. There is a version of this recipe in each household. My aunt is an awesome cook. Even though she cooks with a lot of masalas, the kongunad way for us, she cooks simple dishes like these for herself. She never eats the kurmas and spicy gravies that she makes for us. She is a complete vegetarian who cooks awesome non-veg recipes without even tasting. She just smells and says whether the recipe needs more salt. I don’t know how she does that.

Here is how to do pasi paruppu dal, moong dal for chapathi, chapati dal recipe.

Get all the veggies chopped and ready to go. Use a combination of vegetables that you can find in your refrigerator. Potatoes is a must as it makes for a thick gravy . You can use carrots, potatoes, cauliflower, peas and beans etc…

Heat a pressure pan and add in a teaspoon of ghee.  Add in the cumin seeds and curry leaves. Let it splutter. Add in the chopped ginger. Fry for a minute until the ginger turns very aromatic.

Add in the onions and green chillies. Fry till its soft. Onions are optional. If you take off the onions from the recipe, this dish becomes completely Sathvik. Add in the moong dal, chopped tomatoes and the veggies.

Add in the water and cover the pan and cook for 3 whistles. Switch off the flame and wait for the pressure to release naturally.

Open the cooker and add in the salt. We add the salt at the last so the dal gets cooked well in the cooker. Add in the lime / lemon juice and coriander leaves. Mix well to combine.  Do not cook after adding the lemon juice. Lemon juice should not be cooked else it will turn bitter.

Serve with chapati.

pasi paruppu dal, moong dal for chapathi, chapati dal recipe

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

This is a very simple pasi paruppu dal, chapati dal recipe. A very easy to do recipe that can be prepared in no time.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tailnadu

Serves: 4 servings

Ingredients

• 1 teaspoon ghee
• ¼ teaspoon cumin seeds
• 1 sprig curry leaves
• 1 inch ginger, minced
• 1 medium sized onion, chopped fine
• 3 green chillies, chopped
• 1 ripe tomato, chopped
• ⅓ cup moong dal
• 2 cups veggies
• 1½ cups water
• 1 teaspoon salt
• Juice of 1 lime
• 4 sprigs coriander leaves, chopped

Instructions

1. Heat a pressure pan and add in a teaspoon of ghee. Add in the cumin seeds and curry leaves. Let it splutter. Add in the chopped ginger. Fry for a minute until the ginger turns very aromatic.
2. Add in the onions and green chillies. Fry till its soft.
3. Add in the moong dal, chopped tomatoes and the veggies.
4. Add in the water and cover the pan and cook for 3 whistles. Switch off the flame and wait for the pressure to release naturally.
5. Open the cooker and add in the salt. We add the salt at the last so the dal gets cooked well in the cooker. Add in the lime / lemon juice and coriander leaves. Mix well to combine.
6. Serve with chapati.

Notes

A note on Veggies:
Potatoes is a must as it makes for a thick gravy . You can use carrots, potatoes, cauliflower peas and beans etc...

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The post pasi paruppu dal, moong dal for chapathi, chapati dal recipe appeared first on Kannamma Cooks.

Sodhi is the Tirunelveli version of a vegetable stew.The addition of lentils and drumstick makes this sodhi a sublime side dish. Its served with rice at weddings. Its also called as Maapillai Sodhi. Maapillai means groom. This is one of the dishes that’s made for the feast after wedding in the Tirunelveli region. I got this recipe from Thivya, my classmate in post graduation. Thivya was a very very studious girl in college . She was a 9+ grader. She used to ace her papers while we were lost deep in the question papers trying to understand what was asked. There used to be a great professor called Kannan who taught us finance. We had weekly tests and we would get a decent score if it was a closed book test. Whenever there was an open book test, we all would flunk. Except one person. Yes. That’s our Thivya Subbukutty! We were scared of open book tests. No one knew from where the questions were asked. There is a general belief in Tamilnadu that eating ladies finger will make you intelligent in math. Forget ladies finger. Go make Sodhi. This is a time tested delicious route for acing tests. Thivya’s secret is out today! She is from Tirunelveli and this is her moms recipe for Sodhi.
Here is the recipe for appam
Here is the recipe for idiyappam

Please Note: This is a family recipe. People might say garlic is never added in sodhi. Shallots and never onions are added in Sodhi etc….This is my food, my friends and family way!

There are a few prep steps involved in this recipe.
Cook the moong dal in a pressure cooker for 3 whistles. Wait for the pressure to settle naturally. Set aside.

Cook the veggies with salt and water for 1 whistle, about 5 minutes in the pressure cooker. Wait for the pressure to settle naturally. Set aside.

Make a paste with water, ginger and green chillies. Set aside.

Heat coconut oil in a pan until hot. Add in the mustard seeds, curry leaves, cashewnuts and chopped garlic. Fry briefly until the mustard seeds pop. Add in the sliced onions and saute for a couple of minutes.

Add in the second and third coconut milk, cooked dal and the ground paste. Add in the salt. Let it come to a boil. Here is how to do coconut milk at home. See notes section below on how to substitute canned coconut milk.

Once the dal comes to a boil, add in the veggies. Add in the first pressed coconut milk. First coconut milk is very thick. After adding the first coconut milk, do not boil for a long time.

Let it simmer for a minute. Switch off the flame and let it cool for 10 minutes. Add in juice of a lime and mix well. Do not add lime when the mixture is boiling. The sodhi will become bitter.

Serve with appam or idiyappam. It goes well with rice too!

Sodhi Recipe, Tirunelveli Sodhi Kuzhambu for appam, idiyappam

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Sodhi recipe. Sodhi kuzhambu, kulambu recipe from Tirunelveli. Served with rice, appam or idiyappam. Tamil style step by step recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For Cooking Dal

• ¼ cup split yellow moong dal
• ¾ cup water

Cooking Veggies

• 1 potato, diced
• 1 medium size carrot, diced
• 10 beans, chopped
• ¼ cup green peas
• 1 drumstick, chopped
• ¾ teaspoon salt
• ¼ cup water

Paste

• 2 tablespoon water
• 2 inch piece ginger
• 5 green chillies

Other Ingredients

• 1 teaspoon coconut oil
• ¼ teaspoon mustard seeds
• 2 sprigs curry leaves
• 5 cashewnuts
• 4 cloves garlic, chopped
• 1 onion, sliced
• ½ teaspoon salt
• Juice of a lime (About 3 teaspoon)

Coconut milk

• Coconut milk taken from half a coconut
• ½ cup first pressed milk
• ½ cup second pressed milk
• ⅓ cup third pressed milk

Instructions

1. Cook the moong dal in a pressure cooker for 3 whistles. Wait for the pressure to settle naturally. Set aside.
2. Cook the veggies with salt and water for 1 whistle, about 5 minutes in the pressure cooker. Wait for the pressure to settle naturally. Set aside.
3. Make a paste with water, ginger and green chillies. Set aside.
4. Heat coconut oil in a pan until hot. Add in the mustard seeds, curry leaves, cashewnuts and chopped garlic. Fry briefly until the mustard seeds pop. Add in the sliced onions and saute for a couple of minutes.
5. Add in the second and third coconut milk, cooked dal and the ground paste. Add in the salt. Let it come to a boil.
6. Once the dal comes to a boil, add in the veggies. Add in the first pressed coconut milk. First coconut milk is very thick. After adding the first coconut milk, do not boil for a long time.
7. Let it simmer for a minute. Switch off the flame and let it cool for 10 minutes. Add in juice of a lime and mix well.
8. Serve with appam or idiyappam. It goes well with rice too!

Notes

Substituting canned coconut milk
If using canned coconut milk, add the milk at last. Add ½ cup water instead of second and third pressed milk. Use ¾ cup of canned coconut milk in the place of first pressed coconut milk.

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The post Sodhi Recipe, Tirunelveli Sodhi Kuzhambu for appam, idiyappam appeared first on Kannamma Cooks.