kuganka,cauliflower recipe looks interesting.
Thanks for the recipe kuganka.
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kuganka,cauliflower recipe looks interesting.
Thanks for the recipe kuganka.
Dev,
tried ur thakkali kulambu(Kongu style).Turned yummy.
Thanks for the recipe dev.
Dev, the stif fried veges will not be sour.
It will have a very , very slight sweetish taste, because of the carrots.
There will be a nice aroma of the garlic and ginger.
Best eaten while still hot. Kugan98
Thanks Aarthii for your post.
I am sure you must be very busy nowadays.
Do not see you often in the thread.
Take care of your family first, how is Pranay?
Kugan98
I C... the one I had had a very slight sour taste... That is the reason I asked NOV if they add vinnegar to it... I'll try this version first...:)Quote:
Originally Posted by kugan98
Thanks for the trying the recipe Aarthii... am so glad u all liked it...:)Quote:
Originally Posted by Aarthii
Hi Friends, Hope all are doing well... naan post pannalaye thavira regularaaa recipes paathindu thaan irukken, hv tried few...
yesterday I did Kidney beans/Rajma masala, turned out really well and yummy... all my friends liked it...
K, am gonna try ur cocunut poli... :slurp:
Dev, you can add little vinegar if you like.
Normally we do not use it.
Kugan98
Thanks Madhu Sree for dropping in.
Thanks for your nice post.
Happy your friends liked your rajma curry.
Do try out the coconut poli.
Thanks and take care, Kugan98
Dear Roshan, I got tired of searching for the recipe.
I have typed out one again for you.
I am not sure if I have the picture. I lost many when my p.c crashed.
Thanks and take care, Kugan98
VATHAL KULAMBU
Ingredients:
1 big lemon sized tamarind, soak in 3 cups of water
2 tbs of sundakkai vatral, fried crisp in oil.
4 garlic pips sliced (optional)
½ tsp turmeric powder
1 tsp jiggery
A big pinch of asafoetida powder
1 sprig curry leaves
½ tsp mustard seeds
½ tsp fenugreek seeds
3 dry chillies broken
30 ml gingelly oil
To Grind:
1 tbs coriander seeds
½ tsp fenugreek seeds
1 tsp urad dal
1 tsp channa dal
6 red chillies, more or less according to taste
1 tsp rice flour
Method:
Squeeze the tamarind and extract the juice.
Dry roast all ingredients in “grind” and make into a smooth paste.
Fry the vatrals in oil and keep aside.
In a pot, add in the gingelly oil, add in the mustard and fenugreek seeds.
Add in also the curry leaves and broken red chillies.
Now add in the garlic and fry till it is golden in clolour.
Add now the tamarind juice and let it simmer on low heat.
Add in the turmeric powder, salt and jiggery.
Stir once in a way, when the mixture becomes semi thick, add in the ground powder, asafoetida and the fried vatals.
Allow it to boil for another 10 minutes on medium heat.
Let it boil till oil separates. The kulambu will become little thick like
a paste. Remove.
If you want it in gravy form, remove before the gravy becomes very thick.
NOTE: My grandma likes to make her vatral kulambu like a paste and keep
It in bottles. When she wants gravy she will take 100ml of boiling water and add 1 or 2 tbs of the paste and would have instant vatral kulambu.
Or she will take steaming hot rice, add a tsp of gingelly oil and 1 tbs of the vatral
kulambu and mix it into the rice. Instant vatral kulambu rice.
You can use any vatral of your choice.