Kothavarangai Poriyal (Cluster Beans Fry)

Kothavarangai Poriyal (Cluster Benas Fry)

Kothavarangai is very useful in diabetes and weight loss managment. It actually helps in slowing down the digestion of a meal. So we will eat obviously little for next meal, hence helps to lose weight.

Coming recipe is a tasty poriyal using kothavarangai (Cluster Beans).

Ingredients:

Kothavarangai        - 1/4 kg (cluster beans)

Mustard Seeds        - 1 tsp

Urad Dal                 - 1 tsp

Small Onion            - 2

Chopped Coconut   - 1/4 cup

Dry Red Chilli        - 1

Cumin Seeds           - 1 tsp

Salt                          - As required

Turmeric Powder    - 1/4 tsp

Curry Leaves           - few

Oil                           - As required

Procedure:

• Chop kothavarangai and small onions.
• Grind coconut, dry red chilli and cumin seeds into a smooth paste.
• Heat oil in  a cooker. add  mustard seeds and urad dal.
• when they splutter, add chopped onions and curry leaves.
• once onions are translucent, add kothavarangai and the ground masala.
• Add also salt and turmeric powder.
• Add very little water and cook for a whistle.
• After the pressure subsides, open  the cooker.. If there is water still left in the poriyal, cook in low flame till its dry.
• Enjoy your poriyal!!

Poosanikkai Mor Kuzhambu (Ashgourd Mor Kuzhambu)

Ashgourd (Poosanikkai) as well as Yogurt helps to clear all the harmful bacteria in the stomach. Hence this kuzhambu is very good for stomach .Over to the healthy recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Curd                         - 1 cup

Ashgourd                - 200 gm (Poosanikkai)

Toor Dal                  - 2 tbsp   (Thuvaram Parupu)

Raw Rice                - 1 tbsp  

Coriander Seeds   - 2 tbsp   (Malli)

Fenugreek Seeds  - 1 tsp   (Vendhayam)

Cumin Seeds          - 1 tsp  (Seeragam)

Green Chilli             - 1

Dry Red Chilli          - 2      

Grated Coconut       - 4 tbsp 

Salt                            - As required

Turmeric powder      - 1 tsp

Asafoetida                 - a pinch (Perungayam)

Mustard Seeds         - 1 tsp

Curry Leaves            - few

Gingely Oil                - As required              

Procedure:

• Cut Ashgourd into bigger pieces. Cook it with enough salt for a whistle.
• Take 1 cup of curd.Whisk it without adding water.. You can blend for a while using blender. Add salt, turmeric powder and Asafoetida. Keep it aside.
• Set A: Soak Toor Dal, Coriander Seeds and Raw rice for 30 minutes.
• Set B: Add oil in a pan. Saute fenugreek seeds, green chilli and  dry red chillies for some time and then Take it out.
• Set C: Coconut and cumin seeds, Turmeric Powder.
• Grind Set A, Set B and Set C together. Use whisked curd itself for grinding. Don't add water, since the kulambu will become too watery.
• Add the ground paste to the curd and mix it well.
• Take a heavy bottomed pan.. Add Gingely Oil.. When the oil is hot add mustard seeds and curry leaves.
• When they splutter, add in the curd mix. Add enough salt and water.. Make sure that kulambu is thick. Add also cooked ashgourd along with its water.
• When the kulambu is about to boil switch it off.. Enjoy it with hot steaming rice!!!

Mushroom Vindaloo (Goa Style Mushroom Curry)

Mushroom Vindaloo (Goa Style Mushroom Curry)

Its a Goan Cuisine.. Widely in Goan recipes, Spice and flavors are intense.. Its actually a little time consuming cooking..  But I have simplified the procedure.. This recipe tastes good with Button Mushrooms.. You can have it along with Chapathi , Roti or Naan.. 

Try this Goa style Mushroom for a change!!

Ingredients:

Button Mushrooms            - 200 gm

Whole Garam Masala        - each 2

Big Onion                          - 1

Salt                                     -  As required

Turmeric Powder                - 1/4 tsp

Garam Masala Powder       - 1 tsp

Lemon Juice                       - 1 tbsp

Coriander Leaves               - few

Oil                                       - As required

To Grind:

Big Onion                   - 1

Chopped Ginger         - 1 tsp

Chopped Garlic          - 1 tsp

Red Chilli                   - 2

Coriander Seeds         - 1 tsp

Black Pepper              - 1 tsp

Cumin Seeds              - 1 tsp

Poppy Seeds               - 1/2 tsp  

Procedure:

• Dry roast Red chilli, Coriander seeds, Black pepper, cumin seeds and poppy seeds. Grind them along with Big onion, Ginger and Garlic.
• Add oil to the pan.Add chopped mushrooms, Saute it till it gets cooked and take it out.
• To the same pan, add ground paste and very little water.. allow it to boil.. After it starts boiling reduce the flame and add salt and turmeric powder..
• After two minutes add cooked mushrooms and mix well, so that gravy coats on to mushrooms.
• Switch off the gravy in another 10 minutes.  Add Garam Masala Powder and Lemon juice.
• Mix them well and garnish with corinader leaves..
• Serve it hot!!!

Manathakkali Vathal Kuzhambu (Dry Wonder-Berry Curry)

Manathakkali Vathal Kuzhambu (Dry Wonder-Berry Curry)

Manathakkali is from a common herb found in wooded areas but has many health benefits. It has been in use, since from ages not only in India but also in many other countries. 

It has Anti-Cancer properties. Its good  for Whopping Cough, Fever, Asthma, ring worms and for cooling hot inflammation. It helps to heal mouth ulcer.  And the most important thing is, its Di - uretic. It helps with discharge of urine.

Try to include this manathakkali at-least once in  a month. Since i couldn't find fresh manathakkali, have used dried ones..

Here is that Mouth-Watering Manathakkali Vathal Kuzhambu..

Ingredients:(Recipe For 2)

Manathakkali Vathal    - 1/4 cup     (Dry Wonder-Berry)

Big Onion                     - 1  ( Medium Size)

Tomato                         - 1 (Medium Size)

Garlic Cloves               - 5 or 6

Curry Leaves               - few

Jaggery                        - 1 tsp

Tamarind                     - a lemon size ball.

Salt                              - As required

Turmeric Powder        - 1/4 tsp

Gingely Oil                 - As required

To Powder:

Coriander Seeds       - 1 tsp  (Malli)

Red Chilli                 - 2

Toor Dal                   - 1/2 tsp (Thuvaram Parupu)

Urad Dal                   - 1/2 tsp (Uluntham Parupu)

Cumin Seeds            - 1 tsp  (Seeragam)

Pepper                       - 1 tsp  (Milagu)

Fenu Greek Seeds    - 1/2 tsp (Vedhayam)

Mustard Seeds         - 1/2 tsp   (Kadugu)

Procedure:
     

• Roast everything under 'To Powder' in oil and grind it.
• Chop onion, garlic and tomato very fine. Wash vathal in water and keep it aside. Extract juice from tamarind.
• Heat oil in a pan. Add chopped onions ,garlic and curry leaves.
• When the onions are translucent, add tomato.Add little water and cook both onions and tomato well.
• After the tomato is cooked, add vathal and tamarind extract.
• Add salt and turmeric powder.
• When the kuzhambu boils, reduce the flame and add the ground paste.
• Cook in low flame until the oil separates from the kuzhambu. Switch off the flame and add Jaggery.
• Serve it with Hot Rice..

Verkadalai Vatha Kuzhambu (Peanut Vatha Kuzhambu)

Want a kuzhambu, which can be prepared in minimum time and which tickles your taste buds too??..  I can tell you one interesting recipe.. Verkadalai Vatha Kuzhambu..

When ever i feel like eating some special kuzhambu, my first choice would always be Vatha Kuzahmbu. Just have this kuzahmbu with hot rice and Pappad..  Real treat it will be!!!

Here goes the recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Pachai Verkadalai        - 1/4 cup     (Raw Peanut)

Big Onion                     - 1  ( Medium Size)

Tomato                         - 1 (Medium Size)

Garlic Cloves                - 5 or 6

Curry Leaves                - few

Jaggery                         - 1 tsp

Tamarind                      - a lemon size ball.

Salt                               - As required

Turmeric Powder         - 1/4 tsp

Gingely Oil                   - As required

To Powder:

Coriander Seeds       - 1 tsp  (Malli)

Red Chilli                  - 2

Toor Dal                    - 1/2 tsp (Thuvaram Parupu)

Urad Dal                   - 1/2 tsp (Uluntham Parupu)

Cumin Seeds            - 1 tsp  (Seeragam)

Pepper                      - 1 tsp  (Milagu)

Fenu Greek Seeds   - 1/2 tsp (Vedhayam)

Mustard Seeds         - 1/2 tsp   (Kadugu)

Procedure:
     

• Roast everything under 'To Powder' in oil and grind it.
• Chop onion, garlic and tomato very fine. Extract juice from tamarind.
• Heat oil in a pan. Add chopped onions ,garlic and curry leaves.
• When the onions are translucent, add tomato.Add little water and cook both onions and tomato well.
• After the tomato is cooked, add Peanut and tamarind extract.
• Add salt and turmeric powder.
• When the kuzhambu boils, reduce the flame and add the ground paste.
• Cook in low flame until the oil separates from the kuzhambu. Switch off the flame and add Jaggery.
• Serve it with Hot Rice..

Karuveppilai kulambu (Curry Leaves Gravy)

Karuveppilai Kulambu (Curry Leaves Gravy)

Normally we use curry leaves for seasoning..  it gives unique flavor and aroma, to the dish to which it is added to,, But there is more to humble curry leaves than seasoning alone,. It helps for proper functioning of heart, reduces anemia,  helps to maintain blood sugar level, relieves from diarrhea,  helps in hair growth and also helps to reduce congestion due to cold..

when i was a kid ,my mom used to insist me that if I eat curry leaves I will have long hair like princess ,. So I had the habit of eating curry leaves along. . How many of you are taking out curry leaves from food and wasting it?? I can see a big number. 

 My husband is one among them.. he will search for curry leaves, will pick it out and place it in my plate .and after that he will continue eating,, So to make him and my kid eat curry leaves found this recipe useful.. here goes the recipe,..

Ingredients:

Small Onions           -  7 -8

Tamarind                  - lemon size ball

Salt                           - As required

Turmeric Powder     - 1/4 tsp

Coriander Powder    - 1 tsp

Jaggery                     - 1 tsp (vellam)

To Roast and Grind:

Red Chilly                - 1

Garlic Pods               - 3

Green Chilli              - 1

Ginger                       - a small piece

Shredded Coconut    - 1/4 cup

Tamarind                   - 1 tsp

Curry Leaves             - a handful

For Seasoning:

Gingely Oil               - As required

Mustard Seeds          - 1 tsp

Urad Dal                   - 1 tsp

Procdure:

• Wash curry leaves and drain water completely. 
• Heat oil in a pan. Add red chilly, garlic, green chilly and ginger.
• After a minute, add shredded coconut and tamarind.
• When coconut leaves a nice aroma, add washed curry leaves. Saute it till the curry leaves get roasted completely. Grind it to a paste, after the mixture cools down.
• To the same pan, add gingely oil.. When the oil is hot add mustard seeds and urad dal. Once urad dal gets browned add small onions..
• Once onions become translucent add curry leaves paste. once raw smell goes off, add salt, turmeric powder and corinader powder.
• Add enough water and let the kulambu boil.  After the kulambu starts boiling reduce the flame. cook the kulambu untill it gets thicken.. Add jaggery in the last step..
• The kulambu should be thick only.. Adjust the spice according to your taste.
• Serve it with hot rice and curry of your choice.. 

So when next time you get cold, try this recipe to de-congest your cold.. Worth the recipe!!!