Vanga Samaikalam: KULAMBU

Showing posts with label KULAMBU. Show all posts

Apr 25, 2016

Recipe Highlights
White pumpkin has vitamins A ,C and E and also it has high content of anti oxidant.

Ingredients	Cooking Time : 20 Mins
White pumpkin – 1/4 kg Coconut oil-2 teaspoon Fenugreek seeds-10 to 12 Buttermilk-1 bowl Turmeric powder-1/4 teaspoon Hing-1/4 teaspoon Mustard and urad dal-1 teaspoon	To Grind Toor dal-1 1/2 teaspoon Rice-1 1/2 teaspoon Coconut -3 teaspoon Green chilli-4 Ginger-1 small piece Garlic-1 Cumin seeds-1 teaspoon onion-2 to 3 pieces

Ingredients

Cooking Time : 20 Mins

White pumpkin – 1/4 kg
Coconut oil-2 teaspoon

Fenugreek seeds-10 to 12

Buttermilk-1 bowl

Turmeric powder-1/4 teaspoon

Hing-1/4 teaspoon

Mustard and urad dal-1 teaspoon

To Grind
Toor dal-1 1/2 teaspoon
Rice-1 1/2 teaspoon

Coconut -3 teaspoon

Green chilli-4

Ginger-1 small piece

Garlic-1

Cumin seeds-1 teaspoon

onion-2 to 3 pieces

Method
Step :1 Remove the skin from the white pumpkin and chop them in to pieces. Cook the pumpkin in a pan separately with little water. Take rice and toor dal in a bowl and soak this for 15 mins. Grind the ingredients given above in the column “To Grind”.
Step 2: Prepare buttermilk put some turmeric powder,hing ,salt and grinded paste. Heat coconut oil in a pan and add mustard seeds,when it starts to crackle add urad dal and fenugreek seeds. Now add the buttermilk and cooked white pumpkin.(Don’t mix it in between).once the buttermilk starts to raise, switch off the flame. Serve hot with rice.
White pumpkin Mor kulambu is now ready to serve.

Recipe Highlights
Best side dish for Idli,Dosa and Rice

Ingredients	Cooking Time : 30 Mins
Bottle gourd /Sorakkai – 1 medium size Moong dal – 1/2 cup Oil – 2 teaspoon Mustard and Urad dal – 1 teaspoon Cumin seeds – 1/2 teaspoon Garlic – 2 nos. Curry leaves Salt - to taste	Turmeric powder – 1/4 teaspoon Hing – 1/4 teaspoon Onion - 1 Tomato - 1 Chilli powder – 1/2 to 3/4 teaspoon Coriander leaves

Method
Step :1 Cook the moongdal in a pressure cooker for 3 whistles. Heat oil in a pan add mustard and urad dal,when it starts to crackle add cumin seeds then add chopped onion and fry it with little salt. Then add chopped garlic and curry leaves and fry it for a minute. Then add turmeric powder and hing.Add tomatoes and mix it well.
Step 2: Then add bottle gourd and red chilli powder and mix it well.add enough water and close it with lid and cook it for 10 to 15 minutes. Then add cooked moong dal and boil it for 5 minutes.Finally add some coriander leaves and salt.
Bottle gourd Sambar is now ready to serve.

Recipe Highlights
Idi sambar is one of our family’s favorite dish which is different in taste from normal sambar.

Ingredients	Cooking Time : 20 – 30 Mins
Small onions – 6 to 8 nos Tomato – 1 (Big) Potato- 1 (Medium size) Carrot – 1 (Small size) Drumstick - 1 Avarakkai – 4 nos Tamarind – golf ball size Oil- 3 tsp Red chili – 2 to 3 (short chili) Mustard seeds – 1 tsp Curry leaves few coriander leaves few Salt - to taste	Pressure Cook it: Toor dal – 1 cup Water – 1 and 1/2 cup To Roast and Grind Scrubbed Coconut - 4 teaspoon Coriander seeds – 3 teaspoon Cumin seeds – 1 teaspoon Urad dal – 1/2 teaspoon Toor dal – 1 tsp Bengal gram/kadalai paruppu – 1 tsp Red chilies – 7 to 8

Method
Step :1 Chop all the vegetables as like shown in the figure.Cook toor dall well in a pressure cooker for 2 to 3 whistles.
Step 2: Soak tamarind in a cup of water for half an hour.
Step 3: Roast all the things mentioned below ‘To Roast and Grind’ one by one.Then grind it nicely like a paste.
Step 4: Heat oil in a pan.Add onions,tomato,all the vegetables one by one.Saute it for few minutes .Add a cup of water.Let it allow to boil till all the vegetables are half cooked.
Step 5: Extract tamarind water from the soaked tamarind and discard the pulp.Add tamarind water to the ground paste.Add this to the above.Add sufficient salt to it.
Step 6: Let it allow to boil for 5 minutes.Now add the toor dal.Adjust the water level.
Step 7: Allow to boil till raw smell goes out.Heat oil in another pan.add mustard seeds.When it is spluttered,add pinched red chili,and curry leaves one by one.
Step 8: Add the tempered things to the sambar.Garnish with coriander leave
Idi Sambar is now ready to serve.

Recipe Highlights
Poosanikai pachadi is more tasty dish which is suitable for rasam and curd rice.

Ingredients	Cooking Time : 10- 15Mins
Yellow pumpkin/poosanikai – 250 g Big onion – 1 Tomato – 1 (Big) Chili powder – 2 tsp Oil- 1 tsp Mustard seed – 1 tsp Curry leaves- few Salt - to taste	To Grind Coconut - 2 teaspoon Cumin seeds – 1 teaspoon Small onion – 3

Method
Step :1 Remove peel of the pumpkin and chop into small small pieces.Chop onion and tomato finely.
Step 2: In a pan ,add chopped tomato and pumpkin.Add a cup of water into it.Let it allow to cook for some time.Add chili powder and salt.
Step 3: In the mean time,Grind all the things mentioned below “To Grind”
Step 4: When pumpkin is well cooked,Heat oil in a pan.Add mustard seeds.When it spluttered,add chopped onion first.Saute it for few seconds.Then add the cooked pumpkin and ground paste.
Step 5: Adjust the water level.Let it simmer for 3 minutes.
Poosanikai pachadi is now ready to serve.

Recipe Highlights
Thoothuvalai is more good for health especially it helps to reduce cold and cough.This is more easy to prepare.

Ingredients	Cooking Time : 15 Mins
Thoothuvalai keerai - a bunch Oil – 1 tsp Red chili – 2 to 3 Tomato – 3 nos Mustard seeds – 1 tsp Curry leaves few coriander leaves few Salt - to taste	To Roast and Grind Black pepper – 2 tsp Thaniya/Coriander seeds – 1 tsp Toor dal – 1 tsp Garlic – 4 cloves Green chili – 1 (small) Cumin seed – 1 tsp

Method
Step :1 Check the unwanted leaves from the thoothuvalai keerai.Clean and rinse thoroughly for 3 to 4 times to remove sand and stain.
Step 2: Heat a drop of oil in a pan,Then add thoothuvalai keerai and saute it well till all the water absorbs.Then add all the things mentioned below ‘To roast and grind’ one by one saute for 3 to 4 minutes.
Step 3: Then grind all the things including keerai nicely(without adding water).
Step 4: In a bowl,add salt and then squeeze all the tomatoes finely.Add 2 cups of water into it.To this add the ground powder.Mix it well.
Step 5: Heat oil in a pan,Add mustard seeds first,When it spluttered,add pinched red chili,curry leaves.Now add the above (which is mentioned in step 4) into it.
Step 6: When rasam started to raise,switch off the flame
Step 7: Do not boil the rasam for more time.Garnish with coriander leaves.

Thoothuvalai rasam is now ready to serve.