Mor Kuzhambu With Oats Vada

I learnt this method from my MIL.My mom’s method is completely different from this.Check that post that too.Most of us add veggies like okra, pumpkin, cucumber etc in mor kuzhambu.But we always make masal vada and dump into it.Kuzhambu gets absorbed into vada and it tastes excellent..My husband likes this combination very much.Once I added oats and made the vada..There was no difference in taste, flavor , crispness etc.It was equally good to the usual masal vada & at  the same time healthy too:)Then i started making oats vada every time i prepare mor kuzhambu.U can enjoy this vada as a snack too ..
So here is the recipe for mor kuzhambu and vada,

Ingredients
1 cup - 200ml

• Sour curd – 1 cup
• Salt & water – as needed.

To grind:

• Grated Coconut – 3 tbsp
• Green chilly – 3-4 nos(increase based on the sourness of curd)
• Coriander seeds – 1 tsp
• Curry leaves - 5 nos
• Ginger – 1 inch size
• Small onion  / Sambar onion– 3 nos
• Cumin seeds / Jeera – 1/2 tsp

To season:

• Oil – 1tsp
• Mustard seeds – 1/2 tsp
• Methi seeds – a few
• Urad dal – 1/2 tsp
• Red chilly –1 no

For Vada :

• Quick Oats – 1/4 cup ( i used Quaker brand )
• Chana dal – 1/4 cup
• Toor dal – 1/8 cup
• Red chilly – 4-5 nos (adjust as per ur taste)
• Asafetida/Hing – 1/4 tsp
• Salt & water – as needed
• Oil – to deep fry

Method 

• Beat the sour curd with little water and add salt to it(Don’t worry even if it becomes watery, vada will absorb everything).Set aside.
• Grind the first 3 items given under “to grind” with water.
• Then add the last three ingredients and run once or twice.Make it a paste.
• Now add the ground mixture to the beaten curd and check for salt.
• Keep the bowl on the stove and simmer it.Let it boil for 3-4 mins in low flame.Mix it once in the middle.By this time, the mor kuzhambu becomes frothy , it should not roll boil.
• Remove from the flame and don’t close it with the lid.Let it be open for sometime (otherwise it’ll become watery)
• Now heat a kadai with oil and do the seasoning part.Add it to the mor kuzhambu.

How to make vada:

• Soak the dals together for 2 hrs and grind it with red chillies, hing , oats and salt.
• Add less water to grind may be 2 tbsp.Batter should be thick and coarse.
• Now heat oil in a kadai and make vada of ur desired shape.
• Deep Fry on both sides.

Now dump these vadas into mor kuzhambu and keep it immersed for 10-15 mins.

Then take the vadas out and keep it in a separate plate because it will absorb the kuzhambu/gravy.
Yummy mor kuzhambu with oats vada is ready to serve with plain rice :)

Sunnundalu, Corn Flour Murukku - Diwali Recipes

I saw this sunnundalu & corn flour murukku recipe in a cookery show (Vijay tv – samayal  samayal kitchen killaadigal ).As u all know sunnundalu is a famous traditional sweet in Andhra which is made using urad dal flour with jaggery.It is called as Minapa sunnundalu in Telugu.It is very easy to make at the same time tasty & healthy too.Last time when i went to my mom’s place, she gave me **roasted and ground urad dal for making murukku/Thenkuzhal.I prepared this urad dal ladoo & cornflour murukku with the leftover urad dal flour.Both came out very well.Everyone loved it.Cornflour murukku was very crunchy and flavorful.Its a great tea time snack for elders as well as kids.Apt for festivals like Diwali,Gokulashtami and Ganesh chaturthi.Do try these yummy sweet n snacks recipes & let me know your feedback.

Sunnundalu/Urad dal ladoo recipe

Sunnundalu - Traditional Andhra sweet recipe made using Urad dal flour & jaggery | Corn flour murukku - Crunchy snack for tea time !

Cuisine: Indian

Category: Sweet,Snacks

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup - 200ml

For urad dal ladoo **Roasted Urad dal flour - 1/2 cup Grated jaggery - 1/3-1/2 cup Melted ghee - 3-4 tbsp Cardamom - 2 nos Raw rice - 1 tsp ( optional.i dint use) For corn flour murukku Corn flour - 1/4 cup Rice flour - 1/2 cup Besan flour - 1/4 cup Softened butter - 1 tbsp Hot cooking oil - 1/2 tbsp Cumin seeds - 1/2 tsp Hing/Asafetida - 1/4 tsp Salt & water - as needed Cooking oil - to deep fry

METHOD

FOR URAD DAL LADOO : Dry 1/2 cup of roast urad dal in low to medium flame till you get nice roasted smell.Make sure you don’t change the color of urad dal.After it cools down,grind it to a fine powder.Sieve it and again grind the coarse particles.Sieve again.Measure 1/2 cup of flour and take it in a bowl.Add grated jaggery,melted ghee,cardamom powder & roasted cashews, mix well.Make small balls out of it.Arrange in a box and enjoy eating ! It stays well for a week.( Urad dal should be roasted well else u will get raw smell of dal in ladoo.So take care). FOR CORN FLOUR MURUKKU: Sieve and take all the flours together.Add chilli powder,hing,salt n cumin seeds.Mix well.Add the softened butter and spread it well with the flour.Heat oil required for deep frying.Add 1/2 tbsp of hot oil to the murukku flour.Mix well.Add the required water and make a non-sticky,soft dough. Take a star shaped mould and keep a ball of dough in the murukku press.Press the murukku in the back of ladle.After the oil is heated,drop a pinch of dough in the oil.If it rises immediately,simmer the flame & put the murukku.U can drop 3-4 murukkus in the kadai based on its size.Cook till the bubbles cease completely.Flip it once in the middle.Cook till it turns golden brown.Remove in a tissue and stack it in a box after they cool down.It tastes & flavours the best the next day. Enjoy !

Note

For variations,u can replace jaggery with powdered sugar in urad dal ladoo.Some poeple also add a tsp of raw rice while roasting urad dal.Its completely optional though. For murukku,u can use fried gram flour instead of urad dal flour but i feel urad dal flour is more flavorful.And u can use ghee instead of butter. Add more red chilli powder if u want spicy murukku.

Try this yummy,healthy ladoo n murukku recipes Enjoy your festival !

Technorati Tags: Sunnundalu recipe,corn flour murukku recipe,Minappa sunnundalu,Sunnundalu telugu,Easy sweets recipes,Murukku recipes,Diwali sweets recipes

Very good recipes Tags: Sunnundalu recipe, corn flour murukku recipe, Minappa sunnundalu, Sunnundalu telugu, Easy sweets recipes, Murukku recipes, Diwali sweets recipes

Kathirikai Kichadi-Brinjal Gravy Recipe For Idli

I learnt this recipe from my Amma.It is a Tirunelveli(Tamil nadu) style Kathirikai sambar made as a side dish for Idli.My mom calls this as Kathirikai kichadi.So I've mentioned the same as title.You can call this Kathirikai gosthu,kochu etc..This is my most favorite sambar with brinjal.My mom makes this gravy especially for me whenever i visit her place.I am a great fan of brinjal recipes whereas Sendhil is just the reverse.Last week i got some fresh brinjals from my uncle’s garden.So I got tempted to make this kichadi for me and I prepared tomato sambar for my husband.It came out exactly like my mom’s preparation.I felt like eating from my mom’s hand.So I am sharing my mom’s recipe with you all.Try this recipe only if you are an ardent brinjal fan like me.In this sambar,you can enjoy the original flavor of brinjal.Asafetida,coriander leaves and small onions used in it helps to enhance the taste and flavor.So do try this sambar and enjoy with hot idli.Don’t forget to add gingely oil while serving.Lets see how to make this Tirunelveli style Kathirikai Kichadi with new updated pictures 

Kathirikai Kichadi Recipe

Kathirikai Kichadi Recipe - Side dish for Idli

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Brinjal - 4 nos ( medium size) (Finely chopped ) Green chilli – 4 nos ( slit cut ) Tamarind –Small gooseberry size ( soak in water ) Small onions – 15 nos ( finely chopped ) Hing / Asafetida – 2 pinches Salt & water - as needed To season Cooking oil - 1 tbsp Mustard seeds- 1/4 tsp Hing – 1/8 tsp Urad dal – 1/4 tsp Chana dal – 1/4 tsp Coriander leaves – a fistful ( must add  to garnish )

METHOD

Wash and chop the brinjals into small pieces. Keep them immersed in water to prevent discoloration of brinjals.Slit the green chillies and set aside.chop the small onions roughly.Soak tamarind in little water and take the extract.Keep aside. Heat a pressure cooker base adding oil and saute the slitted green chillies. Add brinjals to it and mix well.Add little water,salt and pressure cook the brinjals in high flame for 2-3whistles. Open the cooker,drain the excess water in a bowl and mash the brinjals well with a whisk or a back of ladle.You can also grind the cooked brinjals to a paste if you like smooth paste like sambar. Heat oil in a kadai and splutter mustard seeds,urad dal,chana dal, half the hing and curry leaves.Saute the small onions.Add the tamarind extract and the drained water from brinjals.Allow the onions to cook well.Add  the remaining Asafetida,salt when the water boils.   After the onions are cooked,add the mashed brinjal with some water to adjust the consistency.Let the gravy boil well.Lastly garnish with coriander leaves and switch off the flame. Enjoy with hot idli adding a tsp of gingely oil/Sesame oil ! Don’t forget sesame oil adds a great taste to this kichadi.

Note

Please don’t forget to add asafetida/Hing twice here. Garnishing with coriander leaves is also a must.

 

Technorati Tags: Kathirikai kichadi recipe,Kathirikai kichadi,Brinjal recipes,Kathirikai sambar,Kathirikai gosthu,Side dish for idli,side dish for idli,dosa