Gravies

Chettinad Karuveppilai Kuzhambu

karuvilapillai_kulambu

Ingredients
Tamarind – Medium Lemon size ball
Shallots – 8 to 10
Tomato – 1
Turmeric powder – 1/2 tsp
Jaggery – 1 tsp
Mustard seeds – 1 tsp
Cumin Seeds – 1 tsp
Curry leaves – handful
Oil – 2 tsp
Salt to Taste

For the Paste
Copra/desiccated coconut – 3 tbsp
Coriander seeds – 1 tbsp
Garlic – 3 to 4 cloves
Toor dal – 1 tbsp
Cumin seeds – 1 tsp
Whole Pepper – 1 tsp
Curry leaves – 3/4 cup
Red chillies – 2 to 3
Oil – 1 tsp

Method

Soak Tamarind in hot water for half an hour. Squeeze the tamarind pulp in water and filter the water and set aside.

Peel and slice the shallots into half.
Chop the tomatoes into small pieces.

Wash and dry the curry leaves

Heat Oil in a small pan.Once hot, add red chillies,toor dal and fry till dal turns slightly brown.Add pepper ,cumin seeds,coriander seeds and fry for few seconds.Add garlic and curry leaves and fry till the leaves are fried well.
Add desiccated coconut and fry till coconut turns brown in a low flame.

Once the above ingredients are cool, grind to a paste with little water.

Heat Oil in a large kadai/pan. Once hot, add mustard seeds and wait for it to crackle.Add cumin seeds and fry for few seconds.Add curry leaves and fry till they are crisp.
Add sliced shallots and fry till they turn brown.Add chopped tomatoes,turmeric powder and salt.Fry till the tomato shallot mixtures becomes soft and mushy.

Add the tamarind water and bring the whole gravy to a boil.
Add the ground paste,jaggery and 1 to 2 cups of water ,mix well.
Cover and cook the gravy for 10 to 15 minutes.

Serve the Karuveppilai Kuzhambu with steamed rice and potato roast.

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Sabut Masoor Dal

sabut_masoor

Ingredients
Whole Masoor Dal/Red Lentil – 1 Cup
Onion – 1 Big
Tomatoes – 2 Medium
Green Chilli – 1
Ginger – 1/4 inch
Garlic Cloves – 3 to 4
Turmeric Powder – 1/2 tsp
Cumin Powder – 1/4 tsp
Coriander Powder – 1/2 tsp
Amchur Powder/Mango Powder – 1/4 tsp
Garam Masala – 1/4 tsp
Cumin Seeds – 1 tsp
Sugar – 1/2 tsp
Butter – 1 tsp
Oil – 2 tsp
Kasuri Methi – 1/4 tsp
Coriander leaves – handful
Salt to taste

Method
Wash and soak the Whole Masoor dal overnight in lot of water.

Next day, rinse the dal nicely,pressure cook till the dal becomes soft.

Coarsely grind green chilli,ginger and garlic.

Finely chop onion and tomatoes.
Wash and chop the coriander leaves.

Heat oil in a large pan. Once hot, add cumin seeds and wait for it to crackle.
Add chopped onions and fry till it turns brown.
Add the coarsely ground green chilli+ginger_garlic and fry for few more minutes.
Add chopped tomatoes,turmeric powder and salt.
Cover and cook till tomato onion paste turns mushy.
Add cumin powder,coriander powder,amchur powder,garam masala powder,sugar and fry for few more seconds.
Add kasuri methi and fry for a minute.

Add the cooked masoor and 1 to 1.5 cups of water and mix well.
Cover and cook for 10 to 15 minutes till dal comes to a nice boil.

Garnish the dal with butter and chopped coriander leaves.

Serve the dal with rice or rotis.

Bengali Cholar Dal

cholardal

Ingredients
Channa Dal – 1 Cup
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/4 tsp
Hing – a pinch
Red Chillies – 1 to 2
Cumin Powder – 1/2 tsp
Sugar – 1/2 tsp or more
Cut coconut pieces – 2 tsp
Bay Leaf – 1
oil 1 tsp
Salt to Taste

For Spice Powder
Cardamom – 2
Clove – 1
Cinnamon – 1/4 inch

Method
Wash Channa dal under running water till water turns clean.
Pressure cook the dal till soft with bay leaf.

Powder the ingredients under spice powder.

Take the cooked dal in a large pot. Add Turmeric powder,red chilli powder,cumin powder,powdered spice powder,sugar and salt.
Bring the dal to a boil till dal turns slightly thick.

Heat 1/2 tsp oil in a tadka pan. Once hot, add red chilli and hing.Fry for few seconds and pour over the dal.
Again,heat the remaining oil in the pan.Once hot,fry the coconut pieces till golden brown.
Pour over the dal.
This dal goes well with poori, jeera rice.

Kerala Parippu Curry

parippu_curry

Ingredients
Moong Dal – 1 Cup
Shallots – 3
Turmeric powder – 1/8 tsp
Mustard Seeds – 1/4 tsp
Udad Dal – 1/4 tsp
Hing – a pinch
Curry Leaves – handful
Coconut Oil – 2 tsp
Salt

For Grinding
Grated Coconut – 1/2 cup
Green Chillies – 2
Cumin seeds – 1 tsp

Method

Wash Moong dal till water turns clear.

Peel and slice the shallots.

Grind into a smooth paste with little water all the ingredients mentioned under “For Grinding”.

Heat a large pot with 2 cups of water. Once water comes to a boil, add the washed moong dal,turmeric powder and salt.
Cook till dal turns mushy.
Add the ground coconut paste and cook further for 10 to 15 minutes.

In a small tadka pan, Heat Coconut oil. Once hot, add Mustard seeds and fry till it crackles.
Add Udad dal and fry till it turns golden.
Add hing, Curry leaves and fry for few seconds.
Add sliced shallots and fry till it turns golden.

Pour the seasoning into the cooked dal.
Serve this dal with Cooked rice and ghee.

Sorekai Perugu Pachadi

sorekai-pachadi

Ingredients

Tender BottleGourd/Sorekai – 1
Yogurt – 1 Cup
Curry leaves – handful
Grated Ginger – 1/2 tsp
Turmeric Powder – a pinch
Methi powder – 1/4 tsp
Udad Dal – 1/4 tsp
Channa Dal – 1/4 tsp
Cumin Seeds – 1/4 tsp
Mustard Seeds – 1/4 tsp
Green Chillies – 2 to 3
Red Chillies – 1
Oil – 1 tsp
Salt

Garnish
Chopped coriander leaves

Method
Peel and cut the BottleGourd into small pieces.

Slit green chillies and keep aside.

In a pan, Add Bottlegourd pieces and little water.Cook the vegetable till it is tender.

Beat the Yogurt and set aside.

Heat Oil in a pan. Once hot, add Mustard seeds and fry till it crackles.
Add Channa dal,Udad dal and Red Chillies and fry till dals turn golden.
Add Curry leaves,Slit Green chillies and grated ginger.
Fry for few seconds.
Add turmeric powder and methi powder.
Add the cooked bottlegourd and mix well.

Switch off the stove.
Once the vegetable is cool, mix in the yogurt.
Garnish the pachadi with coriander leaves.
Serve this as a side dish to rice.

Rajma Masala

rajma_masala

Ingredients:
Dried Rajma/Kidney Beans – 2 cups
Onions – 2
Tomato – 2
Fresh Cream – 1/4 cup
Ginger – 1/2 inch
Garlic – 4 cloves
Green chilli – 1
Red chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/4 tsp
Garam Masala – 1/4 tsp
Sugar – 1 tsp
Salt
Oil/Butter – 2 tsp

Garnish:
Finely chopped coriander leaves
Butter – 1 tsp
Fresh Cream – 1 tsp

Method:
Wash and soak Kidney beans/Rajma in water overnight.

Next day, drain the water and wash nicely in fresh water few times.

Strain the cooked rajma and set the water aside.

Pressure cook the rajma in water till it is soft.

Grind the green chilli,ginger and garlic into coarse paste.

Grind tomato into a smooth paste.

Finely chop onions .

Heat 2 tsp Oil/Butter in a large pan.Once hot, add finely chopped onions and fry till onions turn brown.
Add Green chilli+Ginger_Garlic paste and saute for few seconds.
Add tomato puree,turmeric powder and salt. Mix well.
Cover and cook for few minutes till onion+tomato mixture is cooked well.
Add the remaining spice powders ,sugar and mix well.

Add the cooked Rajma and mix well.
Add the strained Rajma water and mix well.
Cover and cook for 15 to 20 minutes .
Add fresh cream and cook for 5 more minutes.

Garnish with finely chopped coriander leaves, fresh cream and butter.

Serve this with Rotis,Jeera Rice .

Methi Paneer Mutter

methi_matar_paneer

Ingredients:
Paneer – 200 gms
Kasturi Methi – 4 Tbsp
Green Peas – 1 cup
Green chilli – 1
Garlic cloves – 3 to 4
Ginger – 1/2 inch
Tomato Puree – 2 Tbsp
Onions – 1 big
Cashew nuts – 8 to 10
Fresh Cream – 1/2 cup
Turmeric Powder – a pinch
Coriander powder – 1/2 tsp
Cumin Powder – 1/4 tsp
Garam Masala – 1/4 tsp
Chat Masala – 1/4 tsp
Cumin seeds – 1/2 tsp
Sugar – 1 Tbsp
Salt
Oil/Butter – 2 tsp

Method:

If using fresh green peas, blanch peas in hot water ,drain and set aside.

Cut Paneer into medium-sized cubes.

Make a coarse paste of green chilli,ginger and garlic cloves.

Soak cashew nuts in hot water for 10 – 15 minutes. Grind it into smooth paste with little milk or water.

Heat Oil/Butter in a large pan. Once hot, add cumin seeds and fry till they turn slightly brown.
Add finely chopped onions and saute it till then are nice and brown.
Add Kasturi Methi and fry for few seconds.
Add green chilli+ginger_garlic paste and fry for few seconds.
Add tomato puree and fry for few minutes till oil floats on top.

Add turmeric powder,coriander powder,cumin powder,salt and sugar and fry the mixture for few seconds.
Add ground cashew nut paste and fry for few minutes.
Add chopped paneer,cooked green peas and 1 cup water .
Cover and cook for 5 to 10 minutes till paneer is soft.

Add garam masala and chat masala and mix well.
Add fresh cream and cook the gravy for 5 more minutes.

This dish goes well with Jeera Rice,Naans etc.

Note: If using Fresh methi leaves, use 1 small bunch.Pluck only the leaves and add it after onions are fried .

Dwadeshi Rasam

dwadeshi_rasam

This Rasam is made without Tomatoes and Tamarind.

Ingredients:

For Rasam:
Toor dal – 1/2 cup
Ginger – 1 tbsp
Turmeric powder – 1/2 tsp
Jaggery powder – 1 tsp
Salt

For Rasam Powder:
Oil/Ghee – 1/2 tsp
Udad Dal – 3/4 tsp
Channa Dal – 1/2 tsp
Black Pepper – 1 tbsp
Cumin seeds – 1 tsp
Red Chillies – 2
Curry leaves – few

For Tempering:
Ghee – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – handful
Crushed Red chillies – 1 or 2
Hing – 1/8 tsp

For Garnish:
Lemon Juice – 2 tbsp
Chopped coriander leaves

Method:

Roast all the items under Rasam powder in oil or ghee. Once cool, grind it to a slightly coarse powder.

Wash and pressure cook toor dal till it is soft and mushy.Mash the cooked dal.

Heat a large vessel. Add the mashed dal, 3 cups water ,ginger,turmeric powder,jaggery powder and salt.
Cook till it comes to rolling boil.
Add the Rasam powder and cook till the entire mixture froths.
Switch off the stove.

Heat oil or ghee in tadka pan. Once hot, add crushed red chilli and mustard seeds.
Once Mustard seeds start spluttering, add hing and curry leaves.Fry for few seconds and pour over Rasam.

Add lemon juice and chopped coriander leaves.
Serve with hot rice.

Mango Pachadi

mango_pachadi

Ingredients:
Raw Mango – 1 medium sized
Jaggery – 8 tbsp or more
Salt – a pinch
Turmeric powder – 1/4 tsp

For Tadka:
Mustard seeds – 1 tsp
Udad dal – 1 tsp
Hing – a pinch
Red chilli – 1
Curry leaves – 3 to 4 leaves
Neem flowers – 2 tsp
Oil – 1 tsp

Method:
Wash,peel and chop mango into medium size pieces.
In a pan, add the mango pieces, 1 cup water ,turmeric powder and salt.
Cook till mango becomes tender.
It will take around 10 minutes.
Add jaggery and cook till raw smell of jaggery goes away and the gravy becomes still thick and has string consistency.
Switch off the stove.

In a tadka pan,heat oil. Add mustard seeds. Once it starts crackling, add udad dal and red chilli and fry till udad dal turns slightly brown.
Add Hing, curry leaves and fry till curry leaves turn slightly crisp.
Add neem flowers and fry till it turns brown.
Pour the tadka over the pachadi.

Serve this as side dish with rice. This dish compliments any bittergourd dish.

PS: Dont skip neem flowers. It gives good flavor to the dish.

Nilgiri Vegetable Kurma

nilgiri_kurma

Ingredients:

For Paste 1:
Coriander leaves – 1/2 cup
Mint leaves – 1/2 cup
Green chilli – 2
Ginger – 1/2 inch to 1 inch
Cumin seeds – 1/2 tsp
Coriander seeds – 1 tsp

For Paste 2:
Grated coconut – 1 cup
Poppy seeds – 1 tbsp
Cashew nuts – 2 Tbsp

For Kurma:
Onion – 1
Tomato – 1
Mixed Vegetables – 2 cups (Mix of Green peas,potato,carrots,french beans,Chow chow,KnolKhol)
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Jaggery – 1/4 tsp
Tamarind paste – 1/8 tsp
Salt
Oil – 2 tsp

Method:

Paste 1: Dry roast cumin seeds and coriander seeds. Once it is cool grind with rest of ingredients mentioned in paste 1 with little water and set aside.

Paste 2: Soak cashew nuts and poppy seeds in 1 tbsp hot water for 20 min. Grind along with grated coconut and little water and set aside. This paste needs to be smooth.

Chop onions and tomatoes into small pieces.
Chop the other vegetables into small pieces.

In a pressure cooker, heat oil. Once hot, add chopped onions and fry till it turns brown. Add tomatoes,turmeric powder,jaggery,red chilli powder and salt.Fry for 2 minutes.
Add Paste 1 and fry for 5 more minutes.

Add the vegetables and paste 2. Add some more water so that the gravy does not burn.
Mix well. Cover the cooker and cook for 4 whistles.

Let the steam get released on its own.

Open the cooker and mix well. Add 1/8 tsp tamarind paste and cook for 10 more minutes.

Serve this Kurma with rotis and parathas.