Dhal Curry

A simple dhal curry preparation. This is a quick recipe which strikes my mind when I got to cook in a rush. Its great with steaming white rice and spicy potato fry.

iceIngredients:

Toor Dhal 1 Cup
Small Onion (Shallots) 2 to 3
Garlic pods 2
Green Chili 2 or 3
Tomato 2 Small
Jeera powder 1/2 Teaspoon
Asafoetida 1/4 Teaspoon
Turmeric powder 1/4 Teaspoon
Mustard seeds 1/2 Teaspoon
Dry Red chili 3
Cummin seeds 1/4 Teaspoon
Curry Leaves a bunch
Oil
Salt

Method:

• Wash the dhal and take it in cooker.
• Addd chopped onions, tomato, slitted green chili and crushed garlic pods.
• Add asafoetida, turmeric powder and jeera powder.
• Add lttle water and pressure cook the dhal.
• Add salt and little water boil it for 5 minutes.
• Heat oil in a kadai and add mustard seeds.
• When it splits add jeera seeds, curry leaves and dry chili.
• Add this to the dhal curry and mix well.

Pudalankaai (Snake gourds )Pooriyal

Snake gourds looks like hanging snakes, hence the name snake gourd. It is a subtropical plant grows very fast in warm climates and produces lots of gourds for a long time. Skin is light green is colour and flesh is hearty for curries.
Snake gourd is useful in restoring the disordered processes of nutrition. It is told it has cooling effect in the body. The juice of the fresh leaves is useful in heart disorders and also use for the treatment of jaundice.

Ingredients:

Pudalankaai 200 gms
Channa Dhal 3 Tablespoon
Small onion (Shallots) 3 to 4
Green chili 3 (as needed)
Turmeric powder 1/4 Teaspoon
Mustard 1/4 teaspoon
Urid dhal 1/2 Teaspoon
Curry leaves little
Oil
Salt

Method:

• Soak channa dhal in water for 15 to 2o minutes.
• Scrap the pudalankaai (Snake gourds ) skin and slit it.
• Remove the inside seeds and cut it inti small pieces.
• Add oil to kadai when its hot add mustard seeds.
• When mustard seed pops add urid dhal.
• When it turns brown add chopped onions, curry leaves, green chili and turmeric powder.
• Add soaked channal dhal and fry for 3 minutes.
• Add the chopped pudalankaai (Snake gourds ) and add little water , salt.
• Close the lid and cook it.
• ts great with steaming with rice.

Kathrikkai Puli Kulambu (Brinjal gravy)

Kathirikai Puli kulambu is one of the common dish which I make often. Try out my rare combination, its great with Lemon Rice. Do drop your comments.

Ingredients:

Small onions 6
Tomato 1
Turmeric powder 1/2 Teaspoon
Tamarind a small ball
Mustard 1/2 Teaspoon
Methi seeds (Fenugrek or Vendhayam) 1/4 Teaspoon
Chili powder 1.5 Teaspoon
Dhania (Coriander) Powder 1.5 Teaspoon
Brinjal (baby aubergine) 4
Curry leaves little
Salt
Oil

Method:

• In a pressure cooker add oil when its hot add mustard.
• When mustard splits add methi seeds and curry leaves.
• Add the chopped small onions and fry for 2 to 3 minutes.
  
• Add the slitted brinjal and fry for 1 minute.
• Add chopped brinjals and fry for 1 minute.
  
• Add chili powder, coriander powder and turmeric powder and fry for few seconds.
• Add the tamarind paste.
• Add salt and close the cooker and leave 2 whistle.
• Kathrikkai Kara Kulambu is ready.

Mochakka Kulambu

Hi Everyone....

Mochakka Kulambu is my hubby's favorite kulambu. Mochakka is also know as Val Lilva/ Green Beans. Its great with steaming white rice and papadam.

Ingredients:

Mochakka 1 Cup
Turmeric powder 1/2 Teaspoon
Small onions 6
Tamarind a small ball
Grated tender coconut 3/4 Cup
Mustard 1/2 Teaspoon
Methi seeds (Fenugrek or Vendhayam) 1/4 Teaspoon
Chili powder 1.5 Teaspoon
Dhania (Coriander) Powder 1.5 Teaspoon
Jeera Powder 1 Teaspoon
Brinjal (baby aubergine) 4
Curry leaves little
Salt
Oil
Salt

Cook the Mochakka:

• Add turmeric powder and water to the mochakka in a pressure cooker.
• Pressure cook the mochakka without adding salt.
• Do not drain the water.
  

Method:

• In a pressure cooker add oil when its hot add mustard.
• When mustard splits add methi seeds and curry leaves.
• Add the chopped small onions and fry for 2 to 3 minutes.
  
• Add the slitted brinjal and fry for 1 minute.
• Add chili powder, coriander powder and jeera powder and fry for few seconds.
• Add the cooked mochakka and tamarind paste.
• Add salt and close the cooker and leave 2 whistle.
• Later open the cooker and add coconut milk and bring to boil.
  
• Mochakka Kulambu is ready.
  

Paruppu Kulambu

Ingredients:

Toor Dal 1/2 Cup
Green Chili 6
Garlic pods 2
Jeera Seeds 1 Teaspoon
Asafoetida a pinch
Turmeric powder 1/4 Teaspoon
Small onions 4
Tomato 1
Tamarind a small ball
Grated tender coconut 3/4 Cup
Mustard 1/2 Teaspoon
Dry Red Chili 2
Curry leaves little
Oil
Salt

To make a paste:

• Grind tender coconut and jeera seeds in a mixcy and keep it aside.

Method:

• To a Pressure cooker add toor dal, chopped tomato, small onions, asafoetida, turmeric powder, garlic pods, green chili and add 2 cup of water.
• Pressure cook it.
• Open the cooker add salt and mash the dal.
• Add the grinder paste and boil well till raw smell goes.
  
• Add tamarind pulp and boil the dal.
  
• In a small frying pan add oil when its hot add mustard.
• When mustard splits add dry red chili and curry leaves.
• Add this to the dal.

Paruppu kulambu is great with steaming rice and aviyal...

Paruppu Urundai Kulambu

Ingredients:

To make paruppu balls:

Kadalai paruppu (Channa dhal) 1 cup
Toor dhal(Thuvaram paruppu) a handful
Onion 1
Sombu (Fennel seeds) 1/2 tsp
Green chili 2
Curry leaves a handful few
Garlic 1 pod crushed
Coconut 2 Tablespoon
Salt

• Soak the channa dhal and toor dhal in water for one hour and grind coarsley.
• Add little water while grinding, paste should not me watery.
• Add sombu and green chili and all the ingredients together and make small balls.
  

To make Gravy:

Small onion 10
Tomato 2
Sombu (Fennel seeds ) 1 Teaspoon
Fenugrek( vendayam) 1 Teaspoon
Chili powder 1 Teaspoon
Dhania Powder (Corriander powder) 1 Teaspoon
Tamarind 2 Tablespoon
Grated Tender Coconut paste 3 Tablespoon

Method:

• Fry the sombu and vendhayam and powder it.
  
• Add oil to kadai and fry onion till it turn golden brown and add tomato fry for a while.
• Add sombu and vendhayam powder, turmeric, chilly and corriander powders and fry the masala until oil separates from it.
  
• Add the tamarind pulp.
• Drop the dal balls one by one and close it with a lid and cook for few minutes.
  
• Don’t stir the kulambu otherwise the balls will break.
  
• Or you can either steam the balls in idly steamer and add to the kulambu.
  
• Cover it with a lid and cook until the balls are cooked well.
• Add coconut paste to the gravy.
• When it boils garnish with coriander leaves.

Try it out and drop comment.