Tag-Archive for » Vegetarian «

Vegetable Avial

Ingredients:

  • Vegetables: Drumstick 1, Plantain 1, Potato 1, Pumpkin 500 grams (1 lb), Poosanikai (White Pumpkin) 500 grams (1 lb), Sakkarai valli kilangu (Sweet potatoes)
  • Coconut 100 grams (¼ lb)
  • Cumin 1 tsp
  • Green chilies 4
  • Coconut oil 2 tsp
  • Yogurt 2 cups
  • Mustard seeds 1 tsp
  • Curry leaves

Procedure:

  1. Cut the vegetables and cook with salt, turmeric powder, and some water
  2. Grind the coconut, cumin, and green chilies into fine paste and mix with the cooked vegetables
  3. Add the coconut oil, yogurt, and salt
  4. Head 2 tsp oil in a pan and fry the mustard seeds. When they start spluttering add the curry leaves and the vegetables and cook for a minute

Vegetable Usili

Ingredients:

  • Vegetables: Green Beans, Kothavarakai (Cluster beans), Vazhaipoo (Plaintain flower) – 0.25 Kg (0.5 pound) finely chopped
  • Channa dal 1 cup
  • Toor dal ¾ cup
  • Cumin 2 tsp
  • Red chilies 10
  • Mustard seeds 1 tsp
  • Turmeric powder 1 pinch
  • Curry leaves

Procedure:

  1. Prep:
    • Add a pinch of turmeric powder to the finely chopped vegetables and cook with enough water and cook the vegetables until the water is gone
  2. Soak the channa dal and toor dal in water for 2 hours and drain the water
  3. Add the red chilies, cumin, and salt and grind coarsely without adding water
  4. Steam cook the mix for 7 minutes and allow it to cool
  5. Grind the mix again for around 30 seconds to make a coarse mix
  6. In a pan head 6 tsp oil and fry the mustard seeds and when they start to splutter add the coarse ground mix and fry for a minutes
  7. Add the cooked vegetables and fry for a minute
  8. Add the curry leaves and turn off the stove

Kolukkattai 1

Ingredients:

  • Raw rice flour 4 cups
  • Salt

Procedure:

  1. Add 1 tsp salt and 1 tsp oil to the rice flour
  2. Add adequate water to the rice flour and mix till it reaches the consistency of idli batter or pancake mix
  3. Pour the batter into a pan and heat in medium fire while consistently stirring till it hardens into a thick paste suitable for making into flat thin sheets
  4. Make the batter into small round balls and press them into flat round sheet the thickness of a roti/tortilla
  5. Take the pooranam (stuffing) and stuff it like a dumpling and steam it

Pooranam (stuffing) recipes:

Kolukkattai Pooranam:

Kolukkattai Channa Dal Pooranam

Kolukkattai Coconut Chutney Pooranam

Kolukkattai Coconut Chutney Pooranam

Ingredients:

  • Coconut 1/2
  • Red chilies 5
  • Asafoetida 1 pinch
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Curry leaves

Procedure:

  1. Grind the coconut, red chilies, salt, and asafoetida with minimum water into thick chutney
  2. Heat 2 tsp oil in a pan and fry mustard seeds, urad dal, and curry leaves till it splutters and then add it to the chutney and mix

Kolukkattai Channa Dal Pooranam

Ingredients:

  • Split Channa dal 2 cups
  • Cardamom 2 powdered
  • Brown sugar 1 cup

Procedure:

  1. Boil 8 cups of water and add the channa dal and cook it fully. Drain the water and allow it to cool
  2. Add the cardamoms and the cooked channa dal and grind it coarsely
  3. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
  4. Add the ground channa dal mix to the brown sugar syrup

Kolukkattai Pooranam

Ingredients:

  • Coconut 2 cups – grated
  • Brown sugar 1 cup
  • Cardamoms 2 powdered

Procedure:

  1. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
  2. Add the grated coconut and the powdered cardamoms
  3. Keep stirring till the mix hardens to the required consistency (consistency of bread pudding)

Tomato Chutney

Ingredients:

  • Tomatoes 5 – diced
  • Onions 2 – sliced
  • Coconut 3 inch piece
  • Whole red or green chilies 6
  • Garlic 5 cloves
  • Ginger 1 inch
  • Fennel 1 tsp
  • Cinnamon 1 inch
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp

Procedure:

  1. Prep:
    • Grind the coconut and fennel into paste
  2. Heat 2 tsp oil in a pan and fry tomatoes for a few minutes and then add onions and chilies
  3. When the onions have turned light brown add the coconut+fennel paste
  4. In separate pan heat 2 tsp of oil and fry cinnamon, mustard seeds, and ural dal till they splutter and add it to the chutney in step 3. Add salt and cook for 5 minutes

Brinjal Chutney

Ingredients:

  • Eggplant 500 grams (1 lb)
  • Onions 2; diced
  • Garlic 10 cloves
  • Ginger 1 inch piece – grated
  • Cinnamon 1 inch piece
  • Green chillies 2 – split lengthwise
  • Red chili powder 1/2 tsp
  • Coriander powder 3/4 tsp
  • Turmeric powder 1/4 tsp
  • Mustard seeds
  • Urad dal 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Coat the eggplants in oil and saute them over direct flame. Remove the charred areas, if any, and wash the eggplant with water. Grind the eggplant coarsely
  2. Heat oil in a pan and fry mustard seeds, cinnamon stick, urad dal till they start to splutter
  3. Add the green chilies and onions and fry for a few minutes
  4. Add 1 cup of water, red chili powder, corriander powder, turmeric powder, and cook for 5 minutes
  5. Add the eggplant paste, salt, curry leaves, cilantro, and cook for 5 minutes or till the consistency is right

Toor Dal Karuvadagam Kulambu

Ingredients:

  • Toor dal 1 cup
  • Tamarind paste 1 tbsp
  • Eggplant or Drumstick or Beans or Sword beans
  • Red chili powder 2 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 1/2 tsp
  • Asafoetida 1 pinch

Procedure:

  1. Cook the toor dal and keep aside
  2. Dissolve the tamarind paste in 4 cups of water
  3. Add the vegetables to the tamarind water and red chili powder, coriander powder, turmeric powder, asafoetida, and salt and let the mix boil
  4. When the vegetables are cooked add the toor dal
  5. In a separate pan add a few spoons of oil and fry karuvadagam and pour it into the kulambu
  6. Garnish with curry leaves and cook for 2 minutes

Channa Dal Kulambu

Ingredients:

  • Bengal gram half cup
  • Cabbage or Egg plant or Drumstick 100g
  • Coconut 3 tsp paste
  • Fennel 1 tsp crushed
  • Fennel 1 tsp paste
  • Onion 1
  • Tomato 1
  • Ginger 1 inch
  • Garlic 10 cloves
  • Red chili powder 2 tsp
  • Corriander powder 3 tsp
  • Turmeric powder 1/2 tsp
  • Curry leaves
  • Cinnamon stick 1
  • Cloves 4
  • Cardamoms 4

Procedure:

  1. Boil channa dal in a covered pan
  2. When the dal is half cooked add pieces of cabbage/brinjal/drumstick, red chili powder, coriander powder, turmeric powder, and salt
  3. Cook for 15 min
  4. In a separate pan:
    1. Put a few spoons of oil and fry the crushed sombu, cinnamon, cloves, cardamom, and ginger-garlic paste
    2. After 2 min add the onion, tomato, curry leaves
    3. When the onion turns brown add this mixture to kulumbu that is in step 3
  5. Add coconut paste and fennel paste
  6. Cook for 5 minutes