Kongunadu tomata curry/thakkali kuzhambu (dev)
This is a very easy n tasty kuzhambu made in kongu region... Goes very well with idli,dosai and even rice...
Kongunadu tomata curry/thakkali kuzhambu
Saute A and B separately in lil oil in the following order and grind A and B together to a smooth paste:
A:
Kadalai paruppu(split channa dal) - 2 tbsp
Coriander seeds-1 1/2 tbsp
jeera-1/2 tbsp
dry red chillies -2 or to taste
peppercorns-15 or -20
fennugreek seeds - 1/4 tsp
B:
garlic- 2 L
tomato- 2 M
Asafoetida-1/4 tsp
shredded coconut-from 1/2 a M.coconut
Turmeric-1/2 tsp
salt-about 1 1/2 tsp or to taste
needn't saute coconut much. Just give a good mix and switch off flame.
Heat oil. Splutter mustard,curry leaves, 2 dry chillies.
Add 1 onion cut into strips. Saute till transparent.
Add 1 tomato cut into medium strips.Saute till raw smell goes off(just abt a min or 2). It should still retain the shape.
Add in the paste and saute for a minute.
Add required water and cook for 5-7 minutes or till nice and flavorful. The curry should neither thick nor too watery.
Take off flame. Garnish with chopped coriander leaves.
Serve with idli/dosai. :)
Note:
You can add pottu kadalai aka pori kadalai aka chutnney kadalai instead of kadalai paruppu. In that case, add the dhal along with onions.
You can also use a mix of both dhals.
Re: Vegetable Biriyani another version (nov)
Quote:
Originally Posted by suvai
Vegetable Biriyani another version ( nov )
Here is another version of Vegetarian Biriyani from Nov ngov.....I have not tried it....but the proportions looks good & I will try it soon.....neengalum try pannunga.....cant upload the picture but it looks really good too.
Assorted vegetables-2 cups
Onion-3 big
Ginger-Garlic-2 tspn
Tomatoes-2 small
Garam masala- 1 tspn
Turmeric powder-1/2 tspn
Chilly powder-1/2 tspn
Coriander powder-1-1 1/4 tspn
Green chillies-5-8 (as hot as you like it)
Grated coconut-1/2 cup
Cashew nuts soaked in water-4-6
Curd-1/2 cup
Mint leaves-1/4 cup
Coriander leaves-1/2 cup
Salt to taste
Basmati Rice- 2 cups
In a mixer,fine grind coconut and cashew nuts.
Heat oil in a pan and add cut onions.When they turn golden brown,add ginger-garlic (crushed or paste).Saute for few minutes until the raw smell is gone or until they start turning brown.Now add split green chillies.Add vegetables.Add coconut -cashew paste and saute for few minutes until the gravy thickens and the raw smell of coconut is gone.Now add all spices-garam masala,turmeric powder,chilly powder,coriander powder.Saute again for 2-3minutes.Now add diced tomatoes,curd,coriander leaves and mint leaves.Keep stirring carefully.Add salt according to taste.Add 3 1/2 cups of water.When it comes to boil,add washed basmati rice and cook on low heat.Add little ghee and serve hot with curd salad and Pappad..mmm…Pickle too is unavoidable..
Tried this with slight mods- sans the mint leaves and sautéed some jeera as well.
CHICKEN WHITE KURMA (GULABJAMUN)
Nice to see so many recipes. I am sure kugan will feel very happy to see the thread.
I am not an expert in cooking. I will post the recipe that we cook in our house.
CHICKEN WHITE KURMA
Ingredients:
Chicken ½ kilo
Onions sliced 100 grms
Tomato sliced 100 grms
Slit green chillies 4
Curds 1 cup
Coconut 1 cup
Kasakasa 2 tsp
Cashew nuts 4
Ginger about ½ inch
Garlic 4 pallu
Oil 2 tbs
Cinnamon stick 2
Cloves 2
Salt to taste
Method:
Cut and clean the chicken pieces.
Grind the coconut, kasakasa, cashew nuts, ginger, and garlic.
Heat a kadai with oil, add in the cinnamon and cloves.
Then add in the onions, tomatoes and green chillies.
Kindu nicely.
Now add in the chicken, curds, salt and 1 cup of water.
Mix nicely, also add in the ground masala.
Cook till the raw smell goes, and the chicken cooked.
Remove when the kurma thickens.