Kuruma, KaRi, Koottu

[Oldposts]

Topic started by Venky Narayanan on Fri Jun 25 12:08:29 .


Recipes for Kuruma, KaRi, Koottu and other thottukkura items (side dishes)

[Oldposts]

Here is a recipe for "navarathna kuruma" i make.
With a very slight variation you can make it in three different styles, viz.,
North Indian, South Indian and Thai

Ingredients :

* onion, potato, tomato (must, other veg.s optional)
* carrot, beans, peas, cauliflower, Green pepper
(and any other COLORFUL vegetable you can think of)

* cashew nut, dhraatchai (if you like a little sweet taste in kuruma)
* garlic and ginger
* panneer (available in Indian grocery stores)
* Whipping cream (and NOT Whipped cream) OR Milk (sunda kaaychiya paal)
* garam masala, chilli & turmeric powder
* oil, ghee and salt
-------------

Sey murai :

* boil potato and peel off skin
* boil vegetables (not for very long)

* chop onions and fry
* add ginger and garlic paste
* fry till onion becomes soft (20 seconds approx)
* add chopped tomato and fry for about 5 minutes
* add "masichcha" potato and other vegetables to it
* add garam masala, chilli, turmeric powder and salt to taste
* add Whipping cream/milk (be careful not to add a lot)
* let it boil for some time
* fry paneer separately (in ghee) and add it to the kuruma
* fry cashew nuts (in ghee) and add it along with dhraatchai
* garnish with coriander leaves
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For "south indian" style :

* don't add garam masala and panneer
* Don't use "whipping cream",
* Instead: 'thEngaai' & 'poondu' arachchu vida vendum.
* Add pattai & sombu if you like that taste
* kadaisiyil kadugu thaaliththu kottavum
-------------

For "Thai" style : (called 'paad puk')

* Cut Vegetables in a little longer and bigger pieces
* (If available) use Green, Red, and Yellow Peppers
* Don't add garam masala and panneer
* Don't use "whipping cream"
* Use arachcha thengai + poondu or directly 'thengai paal' (available in indian or thai grocery stores)
* Finally add 'peanut sauce' (araiththa ver-kadalai) to get the authentic thai flavour


Lemme know if you like it

Venky Narayanan.
venkynarayanan@hotmail.com

[Oldposts]

Here is a very simple yet tasty side dish

Seppang kizhangu varuval

Ingredients :
-------------
* Seppang kizhangu
* chilli powder and salt
* Oil to fry

Sey MuRai :
-----------
* seppang kizhangai vega vaikkavum (romba kozha kozhakka vida vendaam)
* peel off the skin
* Cut it into medium size cubes
* Marinate it with Salt and Chilli powder and keep it aside.
* Heat oil for frying in the pan.
* Fry the marinated seppang kizhangu (like vadaams)
OR (If you are alergic to oil
* Use Oven (NOT microwave) and roast it till it becomes brown

Very simple yet tasty side dish. You can even add salt/chilli/pepper after frying. Instead of seppang kizhangu you can also (f)try Urulai or other kizhangu vagaigal this way.

Venky Narayanan
venkynarayanan@hotmail.com

[Oldposts]

do we get good seppankizhangu in US? didn't find good ones.. tried sometime, but they were too small and nothing much remained after removing the skin

[Oldposts]

You can get real good sepangkizhangu in Fiesta Grocery store (for those in Texas area). Try their 'International Fiesta' stores, where you can find a lot of desi stuff (including kumbakonam veththalai . They even have a 'Namaste' board written in Hindi at the entrance.

[Oldposts]

<h2>Gobi Manchurian</h2>

This is originally a Mongolian dish. Since it is a rare dish (you don't even get it in many North Indian restaurants) it will be a good tasty alternative, when you are tired of cooking and eating the same old mundane stuff.

Ingrediants
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* Gobi (Cauli Flower)
* Corn flour (sOLa maavu)
* maidhaa maavu (or, All-purpose-flour)
* 2 medium Onions (or 1 large)
* 3 medium Tomatoes
* Soya Sauce (available in American or Chinese grocery store. Even the Indian 'Nestle' company has released one recently)
* Ginger, Garlic, Green chillies
* Salt
* Sprint Onions & Coriander (for garnishing)

sey muRai
---------
* Cut CauliFlower into medium pieces (It's better to use your hand to cut the floweretes instead of knife. romba udhiri-udhiriyaaga udaiththu vida vEndaam.)
* Add Corn flour, Maidhaa and a little salt to make a soggy batter (little thinner than the dough you make for 'Bajji')
* Marinate CauliFlower in the batter for about 5 minutes
* Heat oil in a pan (or fyer) and "Deep-fry" CauliFlower in it. (like 'pakodaas')
* You can use the remaining flour while making the actual manchurian
- Keep these dumplings aside.

* Finely chop 1 onion, tomatoes and Garlic.
* In a non-stick pan add 1 tea spool oil and fry onion and Garlic till it becomes soft.
* Add the tomato pieces and fry for about 3 minutes in high flame.
* Let it cool for sometime. (In the meanwhile you can continue with the next step).
* After it is cooled down, beat it in the mixie and make a puree' out of it.
- This is the base for the Gravy

* Heat two table spoons of oil in a pan
* Add Chopped Onion (1), Ginger, Garic (rendu pallu), Green Chillies and stir fry it till the onion becomes light brown
* Add onion-tomato puree', 2 table spoons of Soy Sauce and salt and keep stirring the mix in low heat.
* Add a little bit of remaining Corn-maidhaa-batter to the mixture.
* Add the Fried-CauliFlowers to this mix and cook it for about 5 minutes in low heat.
* Finally, Chop Sprint onions and Coriander finely and garnish 'Gobi Manchurian'.

Serve it hot with fried rice ... mmmmmm hhhmmmmm.... yummy !

- Venky Narayanan
venkynarayanan@hotmail.com

[Oldposts]

typo: "Spring Onions" (instead of Sprint onions). I swear, it wasn't an ad for SprintPCS )

[Oldposts]

this is just a test.sorry for the bother.....

[Oldposts]

Lot of people in forumhub had been asking for the recipe of 'kurumaa' in our South Indian / Tamil Naadu style. (namma ooru "barOtta-kurumaa" vOda taste-E thani, illaiyaa ?).

Here is a recipe from an authentic professional cook, for South-Indian-Style KurumA.

Yesterday I prepared this dish under his supervision, and it came out real good. (He made veechu-parOtta and I enjoyed this heavenly parOtta-kurumaa combo).

(Please note that, this recipe is a very detailed one. The quantity mentioned in this recipe is good enough for 4 people)

<u><h2>(South Indian) KurumA</h2></u>
<u>PoruLkaL (Ingredients)</u>
* uruLai kizhangu (potato) - 1
* Beans - 6
* Carrot - 1/2
* Cauli Flower - 6 flowerets
* Green peas
* thakkaaLi (tomato) - 1
* vengaayam (onion) - 1

* Ginger
* Garlic
* pachchai miLagaay (green chilly) - 3
* thEngaay (coconut) - 4 paththai
* koththamalli (cilaantro)
* pudhinaa (mint)
* Ghee
* Oil
* Kunguma poo - just a chittigai aLavu
* thayir (curd) - 2 spoons
* manjaL podi
* Salt

* pattai
* sOmbu
* Elakkaay
* kraambu
* bay leaves
* miLagu(pepper)
* dhaniyaa
* mundhiri paruppu (cashew nuts)

<u>Sey MuRai (Process)</u>
* Make a Ginger-Garlic paste, by grinding equal amount of peeled Ginger and Garlic. Keep the paste aside (we are going to use 1 spoon of this paste later)

* To prepare the Masaalaa mix : add Dhaniyaa (1 spoon), miLagu(1/4 spoon), very little (just 2 or 3 peices of each) of pattai-sOmbu-Elakkaay-kraambu, Green chilly, Cashew nuts (10), and Coconut and grind them in a grinder to make a thick paste. Keep this masaalaa paste aside.

* Cut Potato, Beans, Carrot into small pieces. Cut Cauli flower into little larger pieces.
* Chop Oinion into small pieces and Tomato into little bigger pieces.
* Boil Potato, Beans, Carrot in a vessel. When it is half cooked, add Cauliflower and a little ManjaL podi and let it boil for 2 more minutes (Tip: Don't let Cauliflower be well cooked. If it is well-done, you will not be able to see/taste Cauliflower in the final end product)

* In a frying pan add 5 spoons of oil.
* Once the oil is hot, add kraambu, Elakkaay, pattai, sOmbu and fry it for 1/2 a minutes
* Add chopped Onion and fry it till it becomes soft (in Medium flame)
* Add cut Tomato
* Add a little water (preferably the drained water from the boiled vegetables, from the previous step)
* Add manjaL podi and Salt
* Let it cook for about 3 minutes in low flame
* Add green peas (pachchai pattaani)
* Add the boiled vegetables and cook for about 3 minutes in low flame
* Add a little kunguma poo
* Add 2 spoons of Curd
* At this point of time, add 1 spoon of Ginger-Garlic paste
* Add the Masaalaa Mix
* Let it cook for about 2 minutes in medium flame
* Add 2 spoons of Ghee and Finely chopped Koththamalli & Pudhinaa and cook for the final 1 minute...
* Kurumaa is ready to be served hot with "Maidhaa Maavu-Kaimaa-Veechu-barOttaa"

* The aroma of this kurumaa will certainly take your memories back to your favorite hotel in your native town !!

(Tips:
* Dont let Cauli flower boil for a long time
* To make the kurumaa more spicy, increase the amount of 'miLagu and pachai miLagaay'.
* Don't use chilli powder or red chilli
* You don't have to boil Green peas like other vegetables
* Don't remove the stems (kaambu) of pudhinaa (mint) & koththamalli)

Try it out and let me know whether you enjoyed it...


- Venky Narayanan
VenkyNarayanan@hotmail.com

[Oldposts]

Just when you thought you'd tried it all, we see this kuruma receipe with helpful tips! It really guides you through each step.I tried it out yesterday, and the Kuruma came out very good.

THANK YOU!