Kugan's Kitchen

Suvai, just happened to stumble upon sugarySpice's version of surul appam... http://sugaryspicez.blogspot.com/2009/05/kueh-dada.html

thanks superspiczy , i will try to look it up in the store
kugan ka thanks for the spicy butter milk. :)

Me too eagerly waiting for the puli curry , havent taste one though

Kugan nga!!
Thank u thank u...yesterday i read the recipe in a hurry when i saw egg....
Will try it out.....but pandan is not available here....but athu ilaama senji parkaren....but why is it so green...is the pandan leaves or the green coloring?

patani recipe looks veryyy yummy kugan...try pannitu solaren kandipaga. thank u also for the neermor....piditha oru drink :-)


kugan nga....oru recipe request....somaasi ;-) with thengai pooranam plz plz....enaku rombbbba pidicha sweet nga! :-)

Dev ngo.....nov put up the picture in paatuku paatu :mrgreen:

superS.......& selvi...nithi......hope all is well.

Dev ngo...u got us all curious now with yr "puli curry " recipe...;-)

Dev....thank u nga for giving the link of superS for the surul aapam.....they look exactly like kugan & nov posted.......:-)

Thanks thanks everyone.


Suvai you add a little green colour along
with the pandan juice. You get good green colour.
Thanks kugan98

[tscii]Here comes the PULI CURRY.


VENGAYA PULI CURRY

Ingredients:

10 small shallots, whole
5 pips of garlic, whole
2 dry red chillies cut into pieces
Little tumeric powder
Little asafoetida powder
1 lemon size tamarind soaked in 4 cups of water
2 tbs masala powder add water to make a paste
½ tsp mustard seeds
½ tsp fenugreek seeds
½ tsp urad dal
1 sprig curry leaves
2 tbs gingelly oil
Salt to taste

Method:
Squeeze out the juice from the tamarind and keep aside.
Heat a wok, add in the oil, mustard seeds, urad dal and fenugreek seeds.
Add in the onions, garlic, red chillies and curry leaves.
When the onions turn little brown add in the masala paste,
Tumeric powder, asafoetida powder and salt.
Stir fry the ingredients until oil separates.
Now add in the tamarind juice, let it boil on low flame till the raw small goes. Once the curry is slightly thick, remove and serve with rice.

Note: You can use coconut milk if you want.
The consistency of the curry is your choice.

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Immm I can hear Dev murmuring, enna masala podi.
Ippadi pidi kudukaam sollurangga.

Here is the masala podi.


MASALA PODI

100 grms coriander seeds
100 grms dry red chillie
15 grms cumin seeds
10 grms pepper corns
20 grms channa dal
20 grms toor dal
3 grms mustard seeds
3 grms asafoetida
10 grms urad dal
1o grms rice
5 grms curry leaves
5 grms fennel seeds

Method:
Dry roast each ingredient separately.
For dry chillie and curry leaves use very little oil and roast.
When it cools , dry grind all the items finely.
Store in an air tight container

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[tscii]
Here is a simpler version of the puli curry


PULI KULAMBU

Ingredients:


1 lemon sized tamarind extract the juice (this forms the gravy)
4 pieces garlic
10 small onions
2 green chillies slit
¼ tsp tumeric powder (
2 tsp chillie powder ( add little water to the three powders to make
2 tsp coriander powder ( into paste
½ tsp fenugreek seeds
1 tsp mustard seeds
1 tsp urad dal
2 dry red chillies broken
A pinch of hing
Curry leaves
Oil if possible gingelly oil
Salt to taste

Method:
Heat a pot. ( I have clay pot for this )
Add about 2 tbs of oil. Add the mustard seeds, urad dal
And fenugreek seeds.
Now add the onions, garlic, red chillie and curry leaves.
After the onions turn golden, add in the paste.
Fry all items in oil till the raw smell goes.
add in , tamarind juice and the
Slit green chillies. Add salt and hing powder.
Cook it on a slow heat. Once the kolambu is thick,
Remove and serve with steaming white rice.


Note: you can add any one vege of your choice and call it
That puli kolambu. E.g vengaya puli kulambu, brinjal puli
Kulambu and so on.