Sundal Kuzhambu

     Its been a long time since i posted the recipe because of personal reasons and also rigorously searching a home as need to find it in a short while.Its really really difficult to find a home.So my mind is totally blocked and not able to concentrate on my blog.Not able to visit any blogs regularly.With this post i'm taking a break and will be back as early as possible but not sure when.
    Now coming to the recipe never heard about this Sundal Kuzhambu recipe until i got introduced to it by my friend Gayathri.She use to say this is very common in their house holds and will do it frequently.So thought of preparing it as my hubby always wants any kind of gravy for the rice.As i got bored with the routine gravy i did this one and it worked out great.So here goes the recipe.

Ingredients :

Chhole/Brown channa	3/4th cup(small cup)
Potato	2-3 medium size
Onion	1 big sized
Tomato	1 big sized
Ginger garlic paste	1/2 tsp
Red chillie powder	1/2-3/4 tsp
Salt	Req

To Roast & Grind:

Grated coconut	2 tbsp
Dhania	1 tsp
Red chillies	3-4 nos
Cinnamon	1 inch piece
Cardomom	2 nos
Cloves	2 nos
Fennel seeds	1/4 tsp

Seasoning :

Oil	1 tbsp
Mustard seeds	1 tsp

Method :

1.   Roast and grind all the ingredients given under to grind column.Boil the potato and keep it separately.

2.    In a wok pour the oil and do the seasoning.Then add the onions and fry till transparent.

3.     Now add the chopped tomato and fry till mushy.

4.    Now add the ground paste and fry till the oil oozes out and water content is absorbed.

5.     Now add the potato,enough water,salt and allow the gravy to boil nicely for around 20 mins so that the channa absorbs masala very well.Check the spicy at this stage.

6.     Now the gravy is ready to serve.

Notes :

1.   Should not add the water now and then to the gravy.Begining itself have to add enough water and have to boil nicely.

2.    Adjust the tomato according to the taste.

Vendakai Kuzhambu/Ladiesfinger Gravy

          Last weekend was breaking my head regarding what to prepare for the lunch.That time only my friend Gayathri told me about this recipe and since i had the ladies finger in my pantry i immediately made it and  turned really well.My hubby loved it a lot and told me at least 20 times from afternoon to evening that it was really tasty.So thank you Gayathri for sharing this recipe with me.Since it was really tasty was planning to share the recipe with you guys.

Ingredients :

Ladies finger	15 nos(app)
Onion	1 small sized
Tamarind pulp	1 tbsp
Red chillie powder	1/2tsp+1/8tsp
Dhania powder	1/2 tsp
Turmeric powder	1/8 tsp
Salt	Req
Oil	Req(i used 1 1/2 tbsp)

To Grind :

Shallots	10-12 nos
Tomato	1 medium sized
Chopped coconut	2 tbsp

Method :

1.   In a wok add little oil(i used 1/2 tbsp) and saute shallots for few min's.Then add the chopped tomato and fry till the tomato turns mushy.

2.   Now finally add the chopped coconut and saute for few min's.Now put off the fire and set aside to bring it to the room temperature,then grind in the blender.

3.   Now again in the same wok pour oil and add the chopped onions and fry till the onions becomes transparent.

4.   Then comes the ladies finger.Add the chopped ladies finger to your desired shape, to the onion in the wok and then fry till the ladies finger is nicely coated with the oil.

5.   Once the ladies finger is well coated in oil add the tamarind pulp and boil for few sec's.

6.    Its time to add all the dry powders and mix once.

7.   Now add the ground masala and fry for 2-3 mins.

8.   Add required water and salt.Allow the ladies finger to get cooked.

9.    Once the ladies finger is cooked and the water content in the gravy has reduced in quantity put off the fire and the gravy is ready to serve.

I served it with potato chips.

Notes :


1.   Adjust the tamarind paste according to the tangy taste of tomato.

2.   If required can add more red chillies powder for the gravy to become too spicy.

   

Aloo Peas Gravy-A Flavorful Gravy

                                  This is a very yummy and flavorful gravy and easy to make too.This goes well with white rice,chapathi and dosa.This is totally different with green peas masal..When is saw this recipe Revathy Shanmugam cookery show i was really impressed by the recipe and thought of trying it.Yesterday when i tried it was really yummy.Believe me if u try it then definitely will love it a lot.We had this gravy with the rice in the afternoon and with chapathi in the night and both of us loved it a lot.Very flavorful gravy and this is one of the  gravies with potato peas combination which i love most.Trust me.

Ingredients :

Potato	1 no(big sized)
Frozen Peas	1/2 cup heaped
Salt	Req

To Grind :

Shallots	10-12 nos
Tamarind pulp(thick)	1 1/2 tbsp
Dhania powder	1 1/2 tsp
Turmeric powder	1/2 tsp
Red chillie powder	1 1/2 tsp
Green chillies	1 or 2 nos
Cashew	8 nos
Coriander leaves	2 fist full
Garlic	8 nos

Seasoning :

Mustard seeds	1/2 tsp
Cumin seeds	1/2 tsp
Urad dall	1/2 tsp
Oil	1 1/2 tbsp

Method :


1.     Soak cashew in water for 30 min's.Crush the garlic.Now grind all the ingredients in the grinding column except garlic.

2.    In a cooker pour the oil and do all the seasoning.Add in the crushed garlic.

3.    Now add the grinded masala and fry till oil oozes out(around 3-4 min's).

4.    Now add the frozen peas to the masala,salt and saute for few min's.

5.     Finally add the boiled potato(i boiled potato with 1 whistle in the cooker).

6.    Wash the mixie with less water and pour the water to the sauted masala and veggies and close the lid.Put off the fire after 1 whistle.

7.    Once the cooker is opened can pour more water if the water is not enough and boil for few sec's.

8.    Now the gravy is ready and can serve with rice,pulav,roti,dosa etc.

Notes :


1.   The original recipe was with field beans but i substituted with aloo and peas.

2.   Add repeating add less water before closing the cooker as the steam also will leave water.So once we open the cooker can check and if required can add water.

3.  Can also prepare in a kadai.But while preparing in cooker and cooking upto 1 whistle the masalas will mix well with the veggies and the veggies also tend to absorb the masala taste.

4.  If don't want too spicy can even reduce the green chillies or red chillie powder.

Mochai /Field Beans Sambar

             I'm back with a new recipe after a short break.As i requested my hubby he sat one day with me and finally found the reason why the pictures got deleted for me in picasa web album and some how he brought those pics again.Now only i'm relaxed and happy that i can post my recipes like before.
           This sambar i tried once from MB's 200 classic lunch recipes cookbook and just loved it.So that time onwards when ever i'm preparing mochai i use to follow the same method.So here goes the recipe.

Ingredients :

Field beans/Mochai(fresh)	1 cup
Shallots	1/2 cup
Tamarind	Medium lemon sized
Salt	Req
Jaggery	Little(i used 3/4th tsp)

To Grind(Paste 1):

Grated coconut	1/4 cup
Poppy seeds	2 tsp

To Grind(Paste 2):

Dhania	2 tsp
Cumin seeds	3/4 tsp
Pepper	1/4 tsp
Red chillies	7 to 8
Grated coconut	1/4 cup
Onion	1 big(cooked in direct flame)

Seasoning :

Mustard seeds	1/2 tsp
Urad dal	1/2 tsp
Curry leaves	Few
Oil	4 tbsp

Method :

1.Show one big onion in the direct flame and keep in the flame till the skin turns black in colour.

2.With 1 tsp of oil dry roast the items given under the to grind "paste 2" column and grind in the mixie along with the onion shown in direct flame.

3.Now soak the poppy seeds for 45 minutes and grind along with 1/4th cup of grated coconut to a fine paste.

4.Take a cooker and season with the items given under the seasoning column.Then put the shallots and fry for few minutes.

5.Now add the peeled mochai and fry for 2-3 minutes.

6.Now extract the paste from the tamarind which is already soaked in water and add to the fried mochai and allow it to boil.

7.Now add the ground paste 1 and boil it.

8.Now add the ground paste 1,jaggery and salt.

9.Now add the enough water and allow it to boil well.Once it boils nicely close the cooker and when the steam starts coming put the whistle.When the first whistle is about to come reduce and keep the flame in sim and keep upto 4-5 mins.

10.Now put off the fire and once the steam is released open the cooker and check the salt and spicy and serve hot with white rice or chapathi or poori.

Notes :

1.Since i used the fresh field beans/mochai i peeled the skin previous day night and refrigerated it.If we are doing in the morning can soak in hot water for 2 hrs and then peel the skin.But peeling and keeping it ready previous day itself works best.

2.Dont boil the mochai for a long as it may get mushy.For me it took me 5-6 minutes.

Beetroot Dal

         I was really bored of having normal dal and wanted to try something different.When is found this in Priti's blog i was really bowled over it and wanted to try as i got beetroot in my pantry and wanted to finish it off.But i was not able to take step wise pictures as i prepared in the morning hurry.

Ingredients

Beetroot	1 medium size
Onion	1 no
Tomato	1 no
Toor dal	2 tbsp
Ginger(optional)	1/2 inch
Garlic(finely chopped)	2-3 pods
Turmeric powder	1/4 tsp
Redchilli powder	3/4 tsp
Dhania powder	1/2-1 tsp
Green Chillies(optional)	1-2 nos
Salt	Req
Coriander leaves	Few

Seasoning :

Cumin seeds	1/2 tsp
Hing	1 generous pinch
Oil	Req

Method :

1.Chop beetroot,onion and tomato.Boil the beetroot,dal .
2.Bring the dal to room temperature and mash it and keep aside.

3.In a wok do the seasoning with the items given in seasoning column.Now add finely chopped ginger,garlic and green chillies.After few seconds add the chopped onion and fry till transparent.

4.Now add the chopped tomato and fry till the tomato becomes mushy.

5.Then add the dry powders and fry till the oil oozes out.

6.Now add the boiled beetroot,dal and enough water and salt.After the dal boils nicely put off the fire and garnish with coriander leaves.Have with hot rice,ghee and appalams.

Notes :

1.I used the boiled water of beetroot to prepare the dal.

Sending this to Priya's bookmarked recipes.

2) Jabeena's Iftar Nights.

 3)Umm Mymoonah for Any one can cook series.

4)Reva's for Dish it out-Tomato & Chilli

5)Anamika's Healthy Cooking Challanges-Lunch Box

6)vatsala's friday potluck # 4

Cucumber Sambar

       
       Doesn't this sounds interesting.When i heared about cucumber sambar for the very first time i was also surprised how it's done.When my MIL taught me this sambar i was very impressed and was tasty too.So now i'm sharing the recipe with you.As i did this for very first time and can say an experimenting process,so i did it in very less quantity and with a small cucumber too.

Ingredients

Cucumber	1 no
Onion	1 no
Tamarind pulp	1 1/2 tbsp(thick)
Jaggery(optional)	1 tsp
Turmeric Powder	1/8 tsp
Water	Req
Salt	Req

                                                                                                                    

To roast and grind : 

Urad dal	1 tsp
Channa dal	2 tsp
Dhania	1 tsp
Cumin seeds and pepper	1/2 tsp
Fenugreek	1/4 tsp
Red Chillies	3 nos
Grated coconut	3-4 tsp
Hing	1 generous pinch

Seasoning :

Mustard Seeds	1/4 tsp
Curry leaves	Few

Method :

1.Peel the cucumber skin and cut into cubes.

2.Roast all the items given in the roast and grind column one by one.Add the grated coconut finally and allow it to cool and then grind as a paste by adding required water.

3.Now take wok/kadai and season with the seasoning items.Then add onion and saute for few seconds.No need to saute till the onion turns transparent.

4.Now add the tamarind pulp, jaggery, turmeric powder , salt and water.Then add the cucumber and boil it till the cucumber becomes soft(but we prefer little crunchy).

5.Once the cucumber becomes soft add the grind-ed paste and if required add salt and water and allow it to boil.

6.Now the sambar is ready.Serve it with hot rice,ghee and appalam.

Notes :


1.If the spicy is not enough can add even red chillie powder.

2.While the roasting the items given in the roast and grind column take care that it doesn't burn as it will give a bitter taste as fenugreek will taste bitter if its burnt.

3.Channa dal and grated coconut will thicken the gravy.So while adding more quantity should not add more.

Tamarind Pulp:

   Normally i use to soak tamarind in water in more quantity along with salt for around 1hr.Then will grind in the mixie and make it as a paste and will strain it.Then will keep on fire in low flame and make it warm and store in a air tight container and refrigerate.This will come for more than 2 weeks and i will be using this tamarind pulp for all day to day cooking.


Sending to Signature Recipes hosted by Saras