Maanga Vatta Kuzhambu

There are so many versions of vatta kuzhambu. And here is my interpretation of this recipe.

Ingredients 

2 cups of Raw Mango (diced)

2 tsp Dried Elder berry

2 tsp Dried Black Nightshade berry

8 cloves of Garlic (thinly sliced)

1 tsp Fenugreek seeds

A sprig of curry leaves

1/4 tsp Asafoetida

2 tsp Sambar powder

1/2 tsp Turmeric powder

1/2 tsp Jaggery or brown sugar

Salt per taste

Lemon size Tamarind (soaked in water)

1 tsp Rice flour

5-6 cups of water

1/4 cup Oil

Method

1. Extract tamarind pulp and set aside. Wash berries in water and set aside
2. Heat oil in a wide open earthenware. Add mustard seeds and curry leaves. When it starts to splitter add asafoetida and garlic. Sauté until garlic softens. Then add the berries
3. Add sambar powder and turmeric powder. Sauté for 10 sec so that the flavors and color is infused in oil.
4. Add tamarind juice along with 4-5 cups of water. Add salt and jagged as well. Bring it boil
5. As the color of the curry deepens and oil floats on top add rice flour mixed with 1/4 cup of water. It helps to thicken the curry.
6. Add mango and boil for 3-4 minutes until mango is fork tender
7. Serve hot with steamed rice. 
8. If you are making this recipe in earthenware then add additional 1 cup of water as it absorbs moisture. 
9. It tastes best following meal

Veg Coconut Kurma

Ingredients

1 large or 1 cup of Carrots (diced)

2 small or 2 cups of Potatoes (diced)

1 cup of Green beans

1/2 Onion (finely chopped)

1 tsp Coconut oil

2 tsp Crushed Garlic

5 Green chilies (cut lengthwise)

1 can or 14 oz or 3 cups of Coconut Milk 

Whole dry spices

   1 Bay leaf

   1 inch stick of Cinnamon

   3 Cardamom (crushed)

   5 Cloves

Dry spice powders

   1 tsp Red Chili powder

   1/2 tsp Coriander powder

   1/4 tsp Turmeric powder

1 tsp Rice flour

1 1/2 tsp Salt

3 cups of water

Method

• Cook carrots, potatoes and beans in a pressure cooker with 1 cup of water for upto 1 whistle. Set aside and allow pressure cooker to cool
• Heat coconut oil in a heavy bottomed skillet. As oil turns to smoky hot, add whole dry spices- bay leaf, cinnamon, cardamom and cloves. Wait until it starts to splutter
• Then add garlic and green chilies. Saute until garlic starts to turn golden brown
• Then add onions. Satue until onions start to wilt
• In the mean time, mix rice flour with 1/2 cup of water without ay lumps. Set aside
• When onions have wilted, add dry spice powders  - red chili powder, coriander powder and turmeric powder. Saute for just 10-15 sec so that the flavors from dry spice powders are infused in oil
• Add coconut milk to the skillet. Add 1/2 cup of water to scrape any ingredients inside the can.
• Also add rice flour water + salt and mix well
• Also add cooked veggies with vegetable stock
• Add remaining water and bring kurma to boil until oil starts to float on top
• Serve with south Indian breakfast like idli, dosa, appam, chapati, rice varieties like ghee rice, pulav and many more

Paneer Makhani

Ingredients

250 gms Paneer
250 ml Whipping cream or Heavy cream
5 tsp Oil
Salt per taste

For the masala
   5 Garlic cloves (chopped)
   2 inch Ginger (chopped)
   2 cups or 1 large Onion (diced)
   3 cups or 2 large Tomatoes (diced)
   1-2 cups of water
For whole dry spices
   2 Bay leaf
   2 Cardamom
   1 inch piece Cinnamon
   4 Cloves
For dry spice powders
   1/2 tsp Kasturi methi
   1/2 tsp Red Chili powder
   1/2 tsp Garam masala
   1/2 tsp Coriander powder
   1/4 tsp Turmeric powder

Method

• Heat 3tsp oil in a heavy bottomed skillet. Add ginger and garlic. Saute for 30 sec.
• Add onions and saute for 4 min until they start to wilt.
• Add tomatoes and saute for 3 minutes. Allow the ingredients to cool and grind them to a smooth paste.
• Add 3 tsp oil in the same skillet. Add whole dry spices - bay leaf, cardamom, cinnamon and cloves.
• Add the masala paste and water. Mix well. Add additional water to reduce the thickness of gravy. Cook for 10 minutes
• Add the dry spice powders - kasturi methi, red chili powder, garam masala, coriander powder and turmeric powder. Cook for 5 min. As the curry begins to boil, ass salt per taste.
• Add paneer and sugar. Continue to boil for 5 minutes more.
• Add heavy cream and mix well. Cook for 5 minutes. 
• Serve hot with Indian breads.

Dried Peas Masala | Pattani Masala

Ingredients

1 cup of Dried peas (washed & soaked overnight in water)
5 tsp Oil
Salt per taste
For seasoning
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
6-8 Curry leaves
Dry Spice powders
1/4 Turmeric powder
1 tsp Red chili powder
1/2 tsp Coriander powder
1/2 tsp Garam masala

1 large or 2 cups of Onion (diced)
1 large or 2 cups of Potato (diced)
1/2 cup of Tomato (diced)

Method

• Cook peas in a pressure cooker for up to 3-4 whistles
• Heat oil in a heavy bottomed pan. Add the ingredients listed under seasoning - mustard seeds, cumin seeds and curry leaves.
• As the seasoning starts to splutter, add the onions. Saute onions until they are wilted.
• Add dry spice powder listed above - turmeric powder, red chili powder, coriander powder and garam masala. Saute for 10-15 sec. Make sure that they dont get burnt at the bottom of the pan
• Add potatoes and mix well. Also add 2-3 tsp of reserved water from cooked peas so that it doesnt get burnt at the bottom. Cook in low heat until potatoes are half cook about 5 minutes
• Add tomatoes and cook for 2-3 minutes.
• Add dried peas along with reserved water. Mix well. Cook for 5 minutes on low heat.
• Add salt and mix well for 2 minutes. Garish with cilantro and serve with steamed rice, roti and chapati.

Mixed Vegetable Sagu for Dosa and Idli

Have excess vegetables in refrigerator? An innovative solution to use all the vegetables is making this delicious mixed vegetable Sagu. If you are looking for a simple healthy eating options, then this is the recipe to look for. It is quick and one pot recipe. 

Ingredients

5 cups of mixed vegetables - carrots, green beans, opo squash, potato etc..

1 Onion, diced

1 Tomato, diced

Salt

2 tsp Oil

1/2 tsp Mustard seeds

For masala-

1/2 cup Fresh coconut

1 tsp Fennel seeds

4 Cloves

1 stick of Cinnamon

1inch piece of Ginger

Method

• Make a smooth paste of all the ingredients listed under Masala. Add little water to grind the masala 
• Heat oil in pressure cooker. Add mustard seeds
• When the oil starts to sizzle, add onions and sauté until it softens
• Add tomatoes and sauté until it softens
• Add all chopped vegetables and sauté for 2 minutes
• Add the ground masala, 1 cup of water and adjust salt as per to the taste. Pressure cook for 15 minutes
• Serve hot with Dosa and idli 

Kathirikai Vattal Kuzhambu

Kathirikai Vattal Kuzhambu is a traditional tamil curry made from Kathirikai Vattal. This curry has tangy and spicy flavors of tamarind and coriander-chili powder. Kathirikai Vattal is made from brinjals which are soaked in warm water and then mixed in salt dried under sun until it is crispy. 

This is a versatile curry recipe with steamed rice.

Ingredients

1 cup Kathirikai Vattal

1 Onion, paste

3 cloves of Garlic, paste

1 Tomato, paste

1/4 tsp Turmeric powder

1/2 tsp Coriander-chili powder
1/2 cup Tamarind pulp

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

Salt

4 tsp Oil

For spice powder

2 tsp Bengal gram

1 tsp Pepper

Method

• Dry roast bengal gram and pepper until Bengal gram turns light brown color. After it cools, make a smooth powder

• Heat oil in a pan. Add mustard seeds, cumin seeds, onion and garlic paste. Cook for 5 minutes. Then add Kathirikai Vattal. Cook for another 2-3 minutes

• Add turmeric powder, coriander-chili powder, spice powder , tamarind pulp and tomato paste. Add water to adjust thickness of curry about 1 cup

• Bring it boil and season it with salt
• Serve hot with steamed rice

Vazhaipoo Kootu | Plantain Flower Stew

Vazhaipoo Kootu is a traditional tamil recipe  made exclusively from plantain flowers. 
Vazhaipoo is extremely tasty, but cleaning the flower is a laborious process. Specialties of  plantain flowers are vada (deep-fried fritters), kootu (stew), or poriyal (stir fry). 

Whenever I bring this flower, after removing the style I divide it into two portions to make two different recipes.

Vazhaipoo kootu is prepared with bengal gram and plantain flowers which is immensely flavored with garlic. It is served with white rice or chapathi.

Ingredients

1/2 cup Bengal gram

4 cups Plantain flowers, finely chopped

1/2 tsp Chili power

1/4 tsp Turmeric powder

Salt

 For seasoning

2 tsp Oil

1/2 tsp Mustard seeds

1 Whole Red Chili

1 Garlic clove, crushed

Method

• How to clean plantain flowers-
• Remove the petal from the flower. You can see a bunch of florets inside. They are very delicate and easily fall off from the flower. 

• Repeat above step until you reach a stage where the florets are extremely tender. So retain the entire chunk of flower holder both the petals and florets

• Now take a floret, remove the outer cover until the stalk. Inside the floret you can see the stamen. Remove the entire stamen by pulling it. Repeat this process for remaining florets

• You can chop the tender florets, without removing the stamen

• Remember to soak vazhaipoo in water. They discolor immediately

          Making of Kootu-

• Cook Bengal gram in a pressure cooker upto 3 whistles with  1 1/2 cups of water

• Add plantain flowers, chili powder and turmeric powder. Pressure cook again for 1 whistle

• In a pan, heat oil. When it turns smoky, add mustard seeds, red chili and garlic clove. when it starts to sizzle, return the seasoning to the pressure cooker. Season it with salt and simmer for 5 minutes

• Serve hot with rice or chapathi

Vankaya Pulusu | Tangy Brinjal Curry

Vankaya Pulusu -  truly and Andhra delight !! 
Spicy and tangy brinjal curry is infused with bold flavors of pepper, tamarind pulp, onions and garlic  which is cooked with brinjals and tomatoes.  This is a good home cooking recipe made in just 35 minutes

I really enjoyed this tasty dish. My in-laws are in town for a vacation and everyday my mother-in-law is teaching me a new recipe. I adore my in-law' s cooking techniques and usage of spices which are freshly prepared. Vankaya pulusu is new to me, I just relished its magnificent flavors of both spicy and tangy.  


Prep Time- 10 minutes
Cooking time - 30 minutes

Ingredients

1/2 kg Purple Brinjals, cubed

1 Tomato, finely chopped

1 tsp Chili-Coriander powder

1/4 tsp Turmeric powder

1/2 cup of Tamarind extract

Salt

For Spice powder

2 tsp Bengal gram

1/2 tsp Pepper

For Masala

1 Onion, cubed

4 Garlic cloves

For seasoning

4 tsp Oil

1/2 tsp Mustard seeds

1/4 tsp Fenugreek seeds

1/2 tsp Cumin seeds

Method

• Roast bengal gram and pepper. After it cools, make a smooth powder (Spice powder)

• Make a coarse paste of onion and garlic
• Heat oil in a pan, add all the ingredients listed under seasoning

• When oil starts to sizzle, add brinjal and onion-garlic paste. Saute for 5-10 minutes 

• Add tamarind pulp, tomato, chili-coriander powder and turmeric powder. Add water to adjust thickness. Simmer for 5-10 minutes
• Add the freshly prepared spice powder and cook for another 5 minutes

• Serve hot with steamed rice

Mushroom Thokku

Thokku is a  typical South Indian semi gravy recipe which involves slow cooking of vegetables until they are completely cooked and oil separates out from rest of the ingredients. 

Mushroom thokku is a delicious and a wonderful combination of mushrooms and tomatoes cooked with fennel, chili powder and garlic. This delicacy served with hot rice or chapathi. 

Cooking+ Preptime : 30 min

Ingredients

250 gms Mushrooms, cubed

1 Onion, finely chopped

1 Tomato, finely chopped

1 tsp Ginger-garlic paste

4 tsp Oil

1 tsp Mustard seeds

1/2 tsp fennel seeds

1/4 tsp Turmeric powder

1 tsp Chili powder 

1/4 tsp Coriander powder 

Salt

Handful of cilantro

Method

• Heat oil in a pan until smoky. Add mustard seeds and fennel seeds. When it starts to crackle, add onions until it turns transparent

• Then add mushrooms and mix well. Cook for 5 min

• Next add tomatoes and cook for 5 minutes

• Next, add ginger-garlic paste, turmeric powder, coriander powder, chili powder. Stir for few seconds 

• Season it with salt , cook until thokku thickens and oil separates out from rest of the ingredients in about 5 minutes. Top it with cilantro and serve hot

Mor Kuzhambu

Mor Kuzhambu is a South Indian stew made from sour yogurt. Every state in India has its own version of yogurt based curry. This curry is prepared in Tamil-Bhramin style with no onion and garlic. 

Its a delicious curry can be done in a jiffy. Vegetables like ash gourd, cucumber, chow chow and  okra can be added to this recipe. It is served mainly with steamed rice. 

Ingredients

1 Cucumber (or Okra, ash gourd, chow chow), cut into 1 inch pieces

2 cups Yogurt, beaten

For masala - 
1 tsp Bengal gram, soak in water for 20 minutes

1/2 cup freshly grated coconut

1/4 tsp Asafoetida (hing)

1/2 tsp Cumin seeds

1/4 tsp Turmeric powder

3 Green Chilies

1 inch piece of Ginger

For tempering -

2 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

5-6 Curry leaves

1 Red Chili

Method

• Cook cucumber in a cup of boiling water for 2-3 minutes

• Make a smooth paste of all the ingredients listed in masala

• Add the masala paste to the cooked cucumber and season it with salt. Simmer in low heat for 2-3 minutes

• Add beaten yogurt. Season with salt. Adjust thickness of curry by adding water (I normally don't add water. Like to keep curry thick)

• Temper with oil,  mustard seeds, Cumin seeds, curry leaves and red chili. Pour it on top of curry 

• Serve hot with steam rice

Additional notes ~

• If you want to add okra, fry okra first in oil. Do not cook in water and add it towards  the end
• Do not reheat this curry, since yogurt curdle
• Don't add too much water. This curry needs to be thick. Also, use minimum water while cooking vegetables