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

Kadala Parippu Sundal

Kadala Parippu Sundal is another variety of sundal. This recipe is healthy, less oily and a great side dish. Cooked Bengal gram are blended with mustard seeds, asafoetida, chilies, curry leaves and cilantro. 

This recipe is a low calorie diet with good source dietary fiber, protein, copper and magnesium. Boiled bengal gram is low in saturated fat and cholesterol. Definitely worth to try !!

Ingredients

1 cup Bengal gram

2 tsp oil

1/2 tsp Mustard seeds

1 small Onion, finely chopped

A sprig of curry leaves

1 Green Chili, finely chopped

1/4 tsp Asafoetida (hing)

Salt

Handful of Cilantro, finely chopped

Freshly grated coconut for garnish (optional)

1/2 tsp lemon juice (optional)

Method

• Soak Bengal gram in water for 20 minutes. Cook Bengal gram in a large pot of boiling water for 30 minutes. Season it with little salt. Drain and wash in running cold water

• Heat oil in a pan. Add mustard seeds, asafoetida, green chilies and curry leaves. Give it a little stir. Then add onions and sweat until it softens

• Add Bengal gram and 1/4 cup of water. Season it with salt. Cook for 5 minutes

• Turn of heat. Add cilantro, freshly grated coconut and lemon juice

Methi Tomato Pappu

Methi tomato pappu is a lentil based Andhra curry and heart warming dish. This dal is loaded with moong dal, fenugreek leaves and tomato. 

This recipe is so versatile that it can be either served as a lentil soup or with rice and chapathi. It can be prepared in just no time in about 15- 20 minutes. 

Fenugreek leaves has many health benefits. It helps to reduce LDL-Cholesterol, triglyceride and high blood sugar levels in diabetics. On the other hand, moong dal is a super food for weight loss and detoxifies the body.

Ingredients

1 cup Moong dal

1 bunch of Fenugreek leaves, (keep only leaves, discard stem)

1 Tomato

1/2 tsp Lemon juice (optional)

Salt

For tempering~

2 tsp Ghee

1 tsp Mustard seeds

1/2 tsp Cumin seeds

1/4 tsp Fenugreek seeds

3 Green Chilies, slit lengthwise

A sprig of Curry leaves

Method

• Pressure cook moong dal, fenugreek leaves and tomato with 3 cups of water

• Heat ghee in a pan. Add mustard seeds, cumin seeds, fenugreek seeds, green chilies and curry leaves. When it starts to sizzle, pour the season on top of cooked dal

• Season with salt and add lemon juice

• Serve hot

Black Eyed Peas Sundal

 Need fast and easy recipe ? Then this is the recipe calling you and the entire family !! 

Black eyed peas sundal is another version of sundal recipe.This is a protein rich food and a great evening snack.

Cooked black eyed peas are tempered with Indian condiments like mustard seeds, asafoetida (hing), onions, chilies and  curry leaves. To elevate flavors freshly grated coconut and lemon juice can also be added. 

Ingredients

1 cup Black eyed peas, soak in water for 3-4 hours

3 tsp oil

1/2 tsp Mustard seeds

1 small Onion, finely chopped

A sprig of curry leaves

3 Green Chilies, finely chopped

1/4 tsp Asafoetida (hing)

Salt

Handful of Cilantro, finely chopped

Freshly grated coconut for garnish (optional)

1/2 tsp lemon juice (optional)

Method

• Cook black eyed peas either in pressure cooker for upto 2 whistles or in a large pot of boiling water for about 15- 20 minutes. Drain excess water. Retain water for making curries or soups

• In a sauce pan, heat Oil. Add mustard seeds, asafoetida, curry leaves, green chilies and onions. Saute until onions are transparent

• Add cooked black eyed peas and season it with salt. Saute for 2-3 minutes

• Turn off heat. Add cilantro, freshly grated coconut and lemon juice. Mix well

• Serve warm

Mushroom Tomato Masala

Mushroom Tomato Masala is a quick and easy recipe something for everyone. It goes very well with rice and chapathi. Its an elegant recipe making your veggies less boring!!

Mushrooms comes in very handy to make a simple meal. It cooks very fast. This recipe involves basic ingredients from your pantry. Sauteed mushrooms are tossed in with tomato gravy and seasoned with chili powder, garam masala and coriander powder.

Ingredients

250 gms Mushrooms, Sliced

4 tsp Oil, divided

1 tsp Ginger-garlic paste

1 large Onion, thinly sliced

4 Tomatoes, finely chopped

5 Curry Leaves

1/2 tsp Coriander powder

1/2 tsp Red Chili Powder

1/4 tsp Garam Masala

1/4 tsp Cumin powder

1/4 tsp Turmeric powder

Salt

Method

• Saute mushrooms on high heat seasoned with turmeric, salt and 2 tsp of oil. For just 2-3 min. Keep it aside

• Heat remaining oil, in the same pan. Add ginger - garlic paste. Give it a little stir

• Add Onions. Saute until it tuns transparent

• Add coriander powder, garam  masala and red chili powder. Mix well

• Add tomatoes and cook until it turns mushy 

• Add mushrooms .Season it with salt and sprinkle little cumin powder  

• Serve hot with rice or chapathi

Ginger Chutney

Chilly weather calls for spicy and comfort food. Truly a recipe from Andhra, this chutney is  served as  main accompaniment with pesarattu. 

Ginger chutney is a delicious and a spicy chutney made from freshly cut ginger root which stir fired and ground with several other Indian condiments. It is an exceptional dipping sauce (chutney) to elevate flavors with any Indian breakfast recipes  and deep fried fritters. 

Ingredients

1 1/2 cups of Ginger, chopped

2 tsp Channa dal

2 tsp Urad Dal

3-4 Red Chilies (byadagi variety is very tasty)

Marble sized Tamarind, cut into small pieces

2 tsp Jaggery (gur)

Salt

2 tsp oil

For tempering ~

 2 tsp Oil

1 tsp mustard seeds

A sprig of Curry leaves

Method

• Saute channa dal, urad dal and red chilies with oil on a preheated pan until it turns golden brown. Next add tamarind and ginger root, saute on medium heat for 10 minutes until ginger softens. Let it cool

• Make a smooth paste of above ingredients with jaggery and salt. Adjust thickness by adding enough water

• Temper it in oil, mustard seeds and curry leaves

• Refrigerate and store it in an air tight container. It can last upto one week. Use a dry spoon for every use

Idli Upma

An easy tiffin recipe made without a clinch. Crumbled idli's are stir fired and tempered with mustard seeds, Cumin seeds, Bengal gram, urad dal, chilies and lots of curry leaves. The tempering adds a lot of nuttiness to this upma. 

Ingredients

6-8 Idli (click this link on how to make idli)

2 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/2 tsp Bengal gram

1/2 tsp Urad dal

3-4 Green/ Red chilis

1 medium sized onion, finely chopped

A sprig of curry leaves

few sprigs of cilantro, finely chopped

Salt

Method

• Crumble idli or finely cut them

• In a sauce pan, heat oil. Add mustard seeds, cumin seeds, bengal gram, urad dal. Saute until it is golden brown

• Add chilies, curry leaves and onions. Saute until onions are transparent

• Add crumbled idli and season it with salt. Stir in medium heat for 3-4 minutes. garnish with cilantro

• Serve hot

Vengaya Sambar

An elegant , tangy and intensely flavored onion (called as vengaya in Tamil) sambar is prepared with freshly ground spices. The roasted pearl onions are cooked in a tangy tamarind sauce and ground masala made up of - red chilies, coriander seeds, bengal gram , fenugreek seeds, curry leaves and coconut. 

Vengaya sambhar is a perfect accompaniment for idly and dosa. This sambar is so tasty that it reminds me of a Sagar Fast Food in Rajajinagar, Bangalore which serves excellent sambar for idly.  

I have been trying to create as well as borrow onion sambar recipes from many. But thanks to my sister Bhavya, who shared this recipe with me.

Ingredients

15 Pearl red onions

1/2 cup Toor dal

Marble sized Tamarind

3/4 tsp Jaggery

4 tsp Oil/ Ghee, divided

For the masala ~

2 tsp Coriander seeds

1/4 tsp Fenugreek seeds

1/2 tsp Channa dal

A sprig of Curry leaves

5 Byadagi  Red Chilies

1/4 tsp Asafoetida (hing)

3 Pearl Onions

1/2 cup freshly grated coconut

For tempering ~

2 tsp Oil

1 tsp Mustard seeds

1 tsp Cumin seeds

a sprig of Curry leaves

Method

• Wash and cook dal with 3 cups of water in a pressure pan for 10 -15 minutes. After it has cooled, mash the dal completely

• Soak tamarind in hot water and extract tamarind pulp

• In a large pot, heat 2 tsp of oil. Roast all the ingredients listed under masala  except coconut. Grind these ingredients with coconut into a smooth paste

• In the same pot, roast onions with 2 tsp of oil until it brown. Add tamarind juice and jaggery. Simmer for 10 minutes until the sauce thickens

• Return ground masala and dal to the pot. Adjust thickness of water depending upon thickness. Season with salt and simmer for 10 minutes

• In a pan, heat oil. When it turns smoky, add mustard seeds, cumin seeds and curry leaves. Pour it on sambar

• Serve hot with idly and dosa

Besan Gojju | Petla

Besan Gojju is a vegetarian chickpea flour based semi gravy. Idly and dosa are made to pair with Besan Gojju accentuates taste. This gojju is a novel way to prepare an instant curry.

The recipe is inspired from Maharashtrian cuisine and I learnt it from my mom. Besan Gojju otherwise also called "petla" in my house.   

Ingredients 

4 tsp oil

1 tsp mustard seeds 

1 tsp urad dal

1/2 tsp fennel seeds
2 cloves of garlic, crushed

1/4 cup Besan ( chickpea flour)

1 small onion, finely chopped

1 tomato, finely chopped

1/4 tsp turmeric powder

1/2 tsp red chili powder

Salt 

4 cups of water 

Cilantro for garnish 

Method

• On a preheated large pot, add oil, mustard seeds , urad dal and fennel seeds. When it starts to crackle , add garlic and onions. Sauté until onions turns transparent 
• Add tomatoes  and cook for 3 minutes
• While this is cooking, in a bowl mix besan, turmeric powder and chili powder . Add a cup of water and mix well without any lumps. Return this liquid to the pot and stir frequently. Add water as needed depending upon thickness 
• Season with salt and simmer for 10 minutes until gravy thickens 
• Garnish with cilantro; and serve hot with idly or dosa

Sweet Pongal | Sakkarai Pongal

A divine recipe made during auspicious occasions. It is the main sweet dish made for harvest festival ~ MAKAR SANKRANTI or PONGAL which is celebrated for four days by Hindus all over India. Sweet pongal is made mainly with rice, moong dal and jaggery. 

Pongal is made as a part of ritual on 2nd day of the harvest festival which is offered sun god for prosperity. Both the cookware and the stove is decorated with flowers and rangoli (kolum).

Ingredients

1/2 cup Rice

2 tsp Moong Dal

2 cups Water

1/2 cup Jaggery (gur)

1/4 tsp Cardamon powder

8 nos Cashew nuts

2 tsp Golden raisins

4 tsp Ghee (clarified butter)

Method

• In a pressure pan, roast moong dal until it turns golden brown. Add washed rice and water. Cook upto 3 - 4 whistles
• In another pan, melt jaggery with 2 tsp of water to one thread consistency. Use a strainer to remove impurities
• Mash rice and moong dal with a laddle (you can use potato masher). Pour Jaggery syrup and add cardamom powder
• Fry cashew nuts and raisins in ghee. Return it to the pongal and mix well

Additional notes ~

• Some recipe do add a pinch of nutmeg powder and edible camphor
• Moong dal is an optional ingredient. Some versions add moong dal and some don't
• Freshly grated coconut can added in the end

Dosa and Idly Batter

Dosa and idly is staple breakfast food in southern part of India. In TamilNadu, it is served both for breakfast and dinner. 

At home, I always stock up dosa batter in fridge. I use wet grinder to make the batter. It can also be prepared using a blender, but it tastes better with wet grinder than a blender.  This batter comes in handy,  especially when I am tired after work or when there are unexpected guests.  I just make chutney  and make either dosa, paniyaram or idly. 

The batter has shelf life upto 10 days when stored in proper condition. You can make so many dishes with this batter  such as different varieties of dosas that include masala dosa, plain dosa, uttapam, onion/ vegetable dosa, egg dosa; idli, paniyaram both sweet and savory, punugulu (deep fried dosa batter fritters) and the list goes on.

Ingredients

4 cups Idly rice

1 cup Urad dal

1 tsp Fenugreek seeds

2 tsp Bengal gram 

2 tsp Salt

1/4 tsp Baking Soda (optional)

Water as needed

Method

• Wash rice in a large pot and soak it in water for 5 to 6 hours
• Next, wash urad dal, fenugreek seeds and bengal gram together; and soak in water for 5 to 6 hours
• Wash the grains and drain water from both the pots. Repeat this step for atleast 2-3 times
• Grind rice first into smooth batter. Add just enough water to run the wet grinder ( do not add excess water. It should be thick). Transfer the batter into a pot
• Next, grind urad dal, fenugreek seeds and bengal gram into smooth. Again add just enough water to run the wet grinder. Transfer the batter to the same pot
• Add salt and baking soda. Mix well
• Keep in warm place for 10 - 12 hours to ferment (until the batter raises and becomes spongy)

Additional notes:

• By adding bengal gram, dosa can be roasted until brown 
• Fenugreek seeds helps in fermentation. By adding too much, it will leave batter bitter
• Baking soda assists in fermentation. In summer, it is not required to add this ingredient because it ferments fast in summer in just 5 hours
• Tips for Fermentation : If you live in cold place, I suggest to keep your batter next to stove while cooking or inside the oven. This way, it is warm and ferments at a faster pace