Tag-Archive for » Rice «

Tamarind Kulambu

Serves: 4

Ingredients:

  • Vegatables: Drumstick or Eggplant or Ridge Gourd (peerkangai)
  • Tamarind 2 inch cube
  • Chili powder 2 tsp
  • Coriander powder 3 tsp
  • Turmeric 1 pinch
  • Pearl onions 1 handful; cut into big pieces
  • Karuvadagam 2 tsp

Method:

  1. Mix tamarind in 5 cups of water along with the vegetable, turmeric powder, chili powder, turmeric powder, salt
  2. Hear 4 tsp oil in a pan. Add karuvadagam and fry.
  3. When spluttering stops add the vegetables and fry for 2 minutes
  4. Add curry leaves and onions and fry
  5. Once onions are browned add in the mix from step 1
  6. Cover with lid and boil for 5 to 8 minutes
  7. Once vegetables are cooked boil till gravy thickens

Note 1: Use gingely oil (nallanai) for better aroma/flavor in step 2
Note 2: Fry karuvadagam and keep separate and adding in step 6 will keep the karuvadagam from getting over cooked / fried

Karuvadagam Dal Kulambu

Serves: 4

Ingredients:

  • Toor dal 1 cup
  • Tamarind 1 inch cube
  • Red chili powder 1.5 tsp
  • Coriander 2.5 tsp
  • Turmeric powder 1 pinch
  • Asafoetida 1 pinch
  • Karuvadagam 2 tsp
  • Curry leaves
  • Vegetables: drumstick or eggplant or raw mango or ridge gourd (peerkangai) or broad beans (avarakai) or white radish (mullangi) cut into bite size pieces

Method:

  1. Cook toor dal and keep aside
  2. Mix tamarind in 5 cups of water along with the vegetable, turmeric powder, chili powder, turmeric powder, salt and boil till the vegetables are cooked
  3. Once the raw chili powder smell is gone add the cooked toor dal
  4. In separate pan add 3 tsp oil
    • Add karuvadagam,  asafoetida, curry leaves and fry
    • Once the spluttering stops pour it into the mix in step 3

Note: Before step 4 taste the mix in step 3 for salt/tamarind/chilli-powder. If anything is less then add more of the same and boil for 3 minutes

Note 1: Raw mango + Drumstick + Eggplant makes a good combo
Note 2: Ridge gourd + Eggplant is also a good combo
Note 3: Don’t use White radish by itself

Sambar (for rice)

Serves: 4

Ingredients:

  • Drumstick or Eggplant or White Radish (mullangi)
  • Toor dal 1 cup
  • Tamarind 1 inch cube
  • Pearl onions 1 handful, skin removed and whole
  • Asafoetida 1 pinch
  • Tomato 1 cut in small pieces
  • Green chilies 4 slit along the middle
  • Red chilies 2
  • Red chili powder 1 tsp
  • Coriander powder 2 tsp
  • Turmeric powder 1 pinch
  • Sambar powder 2 tsp
  • Salt
  • Curry leaves

Method

  1. Cook toor dal and keep aside
  2. Mix tamarind in 5 cups of water along with the vegetable, turmeric powder, chili powder, turmeric  powder, salt and boil till the vegetables are cooked
  3. Once the raw chili powder smell is gone add the cooked toor dal and sambar powder and boil for 2 minutes
  4. In another pan heat 3 tsp oil
    1. Add 1tsp mustard seeds, 1 tsp split urad dal, red chilies, green chilies and fry till the mustard seeds pop and urad dal is lightly brown
    2. Add the onions and tomatoes and fry till the onions brown
    3. Add the  safetida. Note: if using  safetida chunks instead of powder then add the chunks when adding the mustard seeds
    4. Add curry leaves
    5. Now add this mix to the gravy from step 3 and boil for 3 minutes.
  5. Garnish with cilantro

Note: If using okra then fry lightly in oil and add to the boiling tamarind water mix in step 5 after the mix has been boiling for 5 minutes