Puli Kuzhambu Recipe

Puli Kuzhambu is a spicy n tangy dish which goes well with hot steamed rice with any veg stir fry n appalam.  Lets see the simple, tasty n plain puli kuzhambu preparation.

Ingredients :

Shallots - 10 (finely chopped)
Tomato - 1 small
Green chilly - 3 (slit)
Ginger - 2 inches (grated)
Turmeric powder - 1/4 tsp
Red chilly powder - 1 1/2 tsp
Coriander powder - 1 tsp
Tamarind paste - 2 tbsp
Sesame oil - 3 tbsp
Mustard seeds - 1 tsp
Dried red chilly - 2
Curry leaves - 1 sprig
Asafoetida - 1 pinch
Fenugreek seeds - 1 pinch
Jaggery - 1 tsp
Water - 2 cups
Salt to taste

Method :

Heat a heavy bottomed pan with sesame oil in a medium flame.  Add n fry mustard seeds, fenugreek seeds, dried red chilly, green chilly, grated ginger,  asafoetida, curry leaves until mustard seeds stops spluttering.

Add n saute shallots for 4-5 mins in a lower flame.  Add n fry turmeric powder, red chilly powder, coriander powder for a minute.

To this add chopped tomato with tamarind paste,salt n 2 cups of water.  Bring to boil. Cook for 15 mins in a medium flame.  Switch-off the flame when oil separates on the edge of the pan n the curry becomes thicken.

Now add jaggery n mix it well.

Delicious, tasty n quick Puli Kuzhambu is ready to serve.

Serve with Rice, Any Veg Stir Fry, Dal Kootu n Appalam.

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Kumbakonam Kadappa Recipe

Kadappa is a special side dish for idly, dosa, puri n chapati in Kumbakonam, tanjore districts of Tamilnadu.  Kadappa is a blend of kurma n sambhar. Lets see the preparation

Ingredients :

Moong dal - 1 cup (boiled)
Potato - 1 Big (boiled)
Onion - 1 (finely sliced)
Tomato - 1 (finely sliced)
Green chilly - 4 (slit)
Garlic - 4 pods (sliced)
Fresh coriander leaves - 1 handful
Oil - 1 tbsp
Bay leaves - 2
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Salt to taste

For Grinding :

Grated Coconut - 4 tbsp
Green chilly - 2
Fennel seeds - 1/2 tbsp
Cashew nuts - 8

Method :

In a blender, add n grind the above grinding ingredients to a smooth paste. Keep it aside.

Heat a pan with oil, add n fry mustard seeds, cumin seeds until mustard seeds stop spluttering.

Add n saute bay leaves, green chilly, garlic, onion n tomato one by one for 5 minutes.

To this add boiled moong dal n boiled potato with grounded coconut cashew nuts masala paste with 1 cup of water n cook until raw flavor reduced in a medium flame for 10 mins.  Turn-off the flame.  Garnish with fresh coriander leaves.

Tasty n simple Kumbakonam Special Side dish Kadappa is ready to serve.

Serve with Hot Idly / Dosa / Puri / Chapati.

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Spicy Potato Roast Recipe

Potato spicy roast is a delicious, crunchy n crispy recipe which goes well with any rice variety.  Lets see the preparation.

Ingredients :

Potato - 250 gms
Ginger Garlic paste - 1 tbsp
Red chilly powder - 1 tsp
Pepper powder - 1 tsp
Rice flour - 1 tsp
Oil - 1 tsp (for mixing masala)
Salt to taste
Oil for frying

Method :

Boil the potatoes for 3/4th in a pan with water.  Turn-off flame. Allow to cool. Peel the skin. Cut the potatoes into half sliced.

In a mixing bowl, add all the above ingredients n make masala paste by adding little amount of water.

Apply the masala paste on both the sides of the potatoes. Allow it to set for 20 mins.

Heat a tawa with oil, add n fry the marinated potatoes until both the sides roasted well.

Delicious Spicy Potato Roast is ready to serve.

Serve with Curd Rice, Lemon Rice etc.

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Soya Chunks Curry Recipe / Meal Maker Curry Recipe

Soya Chunks Curry is a tasty n healthy dish which goes great with Chapati, Naan, Kulcha, Pulao, Ghee Rice etc.  Lets see the preparation.

Ingredients :

For Grinding Masala :

Oil - 1 tsp
Onion - 1 big ( sliced)
Tomato - 2 (chopped)
Ginger - 1 medium
Garlic - 6 pods
Cashew nuts - 7
Curd - 1/4

For Making Curry :

Soya chunks / Meal Maker - 2 cups
Oil + Ghee - 1 tbsp + 1 tbsp
Bay leaves - 1
Cinnamon stick - 1
Cumin seeds - 1/2 tsp
Onion - 1 (sliced)
Green Chilly - 3 (slit)
Tumeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Kasuri methi leaves - 1 tsp

Method :

Heat a pan with soya chunks with water.  Bring to boil n Cook for 10 mins. Transfer into bowl of cold water for 5 mins. Then squeeze it completely.  Cut into half n keep it aside.

Heat a pan with oil, add n fry onion, tomato, ginger, garlic, cashew nuts for 4-5 mins in a medium flame. Turn-off the flame n keep it for cool down.

Once cool down, grind the above ingredients with curd into a smooth paste.

Heat a pan with oil n ghee, add n fry bay leaves, cinnamon stick, cumin seeds, green chilly, onion for a minute.

To this add n stir turmeric powder, red chilly powder, coriander powder, garam masala for a few minutes.

Now add grounded onion cashew masala paste with 2 cups of water n cook for 10 mins in a medium flame.

Add soya chunks n cook for few mins. Add kasuri methi n mix it well. Turn-off the flame.

Delicious, tasty n healthy Soya Chunks Curry is ready to serve.

Serve with any Indian Bread / Ghee Rice / Pulao.

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Methi Spicy Tangy Curry / Venthaya keerai Puli kuzhambu Recipe

Methi leaves spicy tangy curry is a healthy, tasty n simple recipe which can be prepared by using less ingredients.  Methi leaves has many medicinal properties. Intake of methi leaves once in a week helps us to keep maintaining haemoglobin in level, control cholesterol level, strong hair growth etc.  Lets see the preparation.

Ingredients :

Methi Leaves / Venthaya keerai - 1 small bunch ( cleaned )
Shallots - 200 gms (finely Chopped)
Green chilly - 1
Red chilly - 6
Grated Coconut - 1/2 of full coconut
Coriander seeds - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Tamarind paste - 2 tbsp
Sesame oil - 2 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - 2 pinch
Curry leaves - 1 sprig
Jaggery - 1 tsp
Salt to taste

Method :

Heat a frying pan, add n fry dried red chilly, coriander seeds, grated coconut, green chilly until it turns to golden brown colour.

In a blender, add n grind the above fried ingredients into a fine paste.

Heat a heavy bottomed pan with oil, add n fry mustard seeds, fenugreek seeds, asafoetida, curry leaves until mustard seeds stop spluttering.

Add n fry shallots for 5 mins in a medium flame.

To this add n stir methi leaves for a minute.

Now add tamarind paste n salt with 2 1/2 cups of water n bring to boil.

Cook the methi leaves spicy tangy curry till get thick n oil separates from the curry.  Add jaggery before turn off the flame. Mix it well.

Delicious n healthy Methi leaves Spicy Tangy Curry is ready to serve.

Serve with Hot Steamed Rice with Rice Vadaam.

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Dal Rasam / Pappu Charu Recipe

Pappu charu is a tasty, simple n traditional andhra recipe, taste like mild sambar using without sambar powder. Lets see the preparation.

Ingredients :

Thoor dal - 1/4 cup (washed n soaked for 20 mins)
Tomato - 3 (chopped)
Tamarind paste - 1 tsp
Turmeric powder - 1/4 tsp
Red Chilly powder - 1 tsp
Ghee - 2 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 5
Curry leaves - 1 sprig
Dried red chilly - 2 (broken)
Asafoedita - 2 pinches
Coriander leaves - 1 handful
Salt to taste

Method :

In a pressure cooker, add n cook thoor dal with 1 cup of water with turmeric powder for 3 whistle.

Heat a pan with tomato n 1 cup of water, bring to boil. Once tomatoes started boiling, add n cook tamarind paste, red chilly powder, cooked thoor dal for 10 mins in medium flame. Turn-off the flame.

Heat a seasoning pan with ghee, add n fry dried red chilly, mustard seeds, cumin seeds, fenugreek seeds, asafoedita with curry leaves until mustard seeds stops spluttering.

Add this seasoning into the cooked tomato dal n mix it well with salt.

Garnish with chopped fresh coriander leaves.

Tasty, quick n simple Pappu Charu is ready to serve.

Serve with Hot Steamed Rice, Any Spicy Veg Roast n Mango Pickle.

Love Cook Joy.

Rava Vadai Recipe / Semolina Vada / Sooji Vada recipe / Best for Beginners / Evening Snacks

Rava Vadai is a tasty, very easy n quick recipe which can be prepared within 20-25 mins.  Best alternative for ulundhu vadai.  Lets see the preparation.

Ingredients :

Rava / Semolina / Suji - 1 cup
Curd - 1/2 cup
Onion - 1 (finely chopped)
Green Chilly - 2
Ginger - 1 inch
Curry leaves - 3 leaves
Zeera - 1/4 tsp
Baking soda - 1 pinch
Salt to taste
Water for mixing
Oil for deep frying

Method :

In a blender, add n crushed green chilly, ginger n zeera. Keep it aside.

Take a mixing bowl, add n mix rava with little amount of water (spoonwise) n curd. Consistency is main.  If the batter is too runny then not able to make vada in shape.  If it is too tight then the vada becomes too hard after frying.

To this, add chopped onion, crushed green chilly, ginger, zeera, chopped curry leaves n keep it aside for 20 mins to set.

After 20 mins again mix the rava batter very well with baking soda n salt.

Heat a frying deep pan with oil.  Once the oil gets ready for right temperature to fry.

Take a lemon-sized ball from the rava batter n make a shaped like ulundhu vada.

Place it carefully n slowly on the oil n fry until cooked well on both sides n vada turns to golden color.

Take it n place it on a tissue paper.

Do same with the remaining batter, using above procedure n fry all the rava vadas.

Tasty, easy n quick Rava Vada is ready to serve.

Serve Hot with Coconut chutney.

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