Poricha Kuzhambu Recipe - Raw Mango, Drumstick Gravy

I learnt this from my MIL. Usually we make this gravy only with drumstick. But during mango season , we make this combination. It tastes great with the excellent flavor of mango. If u don't get sour raw mango ,no problem , u can try this with drumstick alone by adding little tamarind extract to get the tangy taste. We mix this gravy in plain rice with little ghee.Here i've used Vengaya vadagam for seasoning.I think most of u may not have/aware of this. So i've given the ingredients below to replace vadagam.
Try this simple & delicious poricha kuzhambu. Iam sure u'll love it and start to make it often.

 INGREDIENTS

• Raw mango - 1 no ( Medium sized) (cut into cubes as shown in the above picture)
• Drumstick - 2 nos
• Moong dal - 3 tbsp
• Sambar powder - 2 tsp
• Salt & water- As needed

To grind:

• Grated coconut - 3 tbsp
• Water - As needed.

To temper:( to replace vadagam)

• Mustard seeds - 1/4 tsp
• Urad dal - 1/4 tsp
• Jeera - 1/4 tsp
• Small onion - 10 nos ( cut into small pieces)
• Curry leaves - a few (finely chopped)
• Cooking oil - 1 tbsp

METHOD

• Pressure cook moong dal by adding a pinch of turmeric powder and a drop of oil. Mash it and set aside.
• Now in a bowl , take the drumstick pieces.Add the required water & cover cook. When it is half cooked, add the cubed mango pieces and add more water if necessary. Once it starts to boil , add the sambhar powder, salt  & cooked moong dal. Cover cook till mangoes & drumstick pieces get cooked.{Make sure the mango pieces should not be mushy and dissolved in the gravy}.
• Now grind the grated coconut adding little water to make a smooth paste.
• Mix this paste to the gravy and allow it to boil for sometime. If u feel the gravy is too thick, add water to bring the consistency. (In this step , check the salt & spice, add if needed)
• Suppose if the gravy is too watery after adding the coconut paste , u can add a little amount of rice flour to make the gravy thick.But this step is purely optional.
• At last , season the gravy with vengaaya vadagam or the above mentioned items. If u use the above said items for tempering, saute till everything turns golden brown. This gives a spl flavor to the gravy.

ENJOY MIXNG WITH HOT PLAIN RICE & A DROP OF GHEE OR SERVE AS A  SIDE DISH FOR VATRAL KUZHAMBU / SAMBAR RICE.

Technorati Tags: RAW MANGO GRAVY,PORICHA KUZHAMBU,MAANGAI KUZHAMBU,MURUNGAI KAI PORICHA KUZHAMBU,RAW MANGO KOOTU

Spicy Mung Beans

You just can't go wrong with mung beans if you love legumes. Easy to digest and full of earthy and slighty sweet flavor, they pair well with a bed of buttered rice. This is yet another Indian creation from my vegetarian kitchen that is both simple and sure to please those who enjoy intricate spicing.

The warm weather means I can enjoy some meals outside with my husband as the cat looks outside as we eat. Poor puss — he is not allowed to go outdoors, but he is well-fed and comfy inside nonetheless.

Spicy Mung Beans

Recipe by Lisa Turner Cuisine: Indian Published on August 28, 2011 A simple, spicy and zest mung bean curry that's delicious served with rice or fresh cooked Indian flatbreads Print this recipe Ingredients: I cup dried whole mung beans 1 teaspoon turmeric 1 teaspoon sea salt 1-inch piece fresh ginger, minced 2 fresh red or green chilies, seeded and finely chopped dash of cayenne dash of ground fenugreek 1 small tomato, finely chopped 1/2 teaspoon amchoor (dried mango) powder 1/2 teaspoon sugar 1/2 teaspoon garam masala handful of fresh parsley leaves, chopped Tempering: 1 tablespoon ghee, oil or butter 1/2 teaspoon asafoetida 1 teaspoon cumin seeds 1 teaspoon chili powder Instructions: Rinse the mung beans under cold running water and soak for 6 hours or overnight covered in several inches of cold water. Drain and rinse the beans. Transfer the beans to a medium saucepan and add 3 cups of water as well as the turmeric, salt, ginger, cayenne, ground fenugreek and chilies. Bring to boil, reduce the heat to medium-low, cover, and simmer for 30 - 40 minutes or until the beans are tender. Add the tomatoes, amchoor powder, sugar, garam masala and parsley, and simmer for another 5 - 10 minutes. For the tempering, heat the ghee, butter or oil in a small saucepan over medium heat. When hot, toss in the asafoetida, cumin seeds and chili powder. Stir and fry for a minute or so. Add to the cooked mung beans, cover, and let sit for 5 minutes. Remove from heat and serve hot with rice or Indian flatbreads such as roti. Makes 4 - 6 servings

More Mung Bean Recipes from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Creamy Mung Dal Curry
Mung Beans with Mixed Vegetables
Spicy Mung Bean Soup with Coconut Milk

On the top of the reading stack: The Well by Sinclair Ross

Audio Accompaniment: Vic Chesnutt

Kidney Beans with Green Peas and a Creamy Yogurt Sauce

Considering I have so many cookbooks and bookmarked recipes from other bloggers, it's rather perplexing to think that sometimes I don't know what to make for dinner. When this happens, I often find myself turning to Raghavan Iyer's excellent 660 Curries. My regular readers will know that I have raved about this book before, so I will simply share this adapted version without further ado.

Kidney Beans with Green Peas and a Creamy Yogurt Sauce

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on August 23, 2011 A rich, earthy and flavorful spice red kidney bean curry with yogurt and sweet green peas Print this recipe Ingredients: 3/4 cup dried red kidney beans 2 teaspoons coriander seeds 1 1/2 teaspoons cumin seeds 1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds a handful of dried or fresh curry leaves 2-inch piece fresh ginger, minced 2 - 3 fresh green chilies, seeded and chopped 2 tablespoons butter or ghee 1 cup water 2 cups frozen peas 1 teaspoon sea salt 1/2 cup yogurt 1/2 cup heavy cream 2 teaspoons chickpea flour Instructions: Rinse the beans and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to low, and cover and simmer for 1 to 1 1/2 hours or until the beans are buttery soft. Drain and set aside. Meanwhile, combine and crush the coriander seeds, cumin seeds, curry leaves, ginger and hot chilies in a mortar and pestle. Heat the butter or ghee in a medium or large saucepan over medium heat. Add the crushed spice mixture, and stir and fry for a minute. Stir in the cooked kidney beans, and then add the cup of water, along with the sea salt and the frozen peas. Bring to a boil, reduce the heat to low and simmer for roughly 5 minutes uncovered. Meanwhile, combine the yogurt, cream and chickpea flour in a small bowl with a few tablespoons of water. Add this to the kidney beans, stir and simmer for another 10 minutes or so, uncovered, to thicken and blend the flavours. Makes 4 - 6 servings

More Kidney Bean Curries from Lisa's Vegetarian Kitchen:
Spicy Kidney Beans with Tomato and Yogurt Sauce
Kidney Beans in a Slowly Simmered Tomato Sauce
Curried Red Kidney Beans with Paneer Cheese
Mint and Potato Rajma

Ginger Chutney For Idli, Dosa - Inji Chutney

I got this recipe from my friend.It tastes good with idli / dosa. My MIL used to tell me the numerous health benefits of ginger. So i started using ginger in my daily cooking. Once in a week i make thogayal / pachadi / chutney with ginger.Do try this chutney , i am sure u'll love it.

INGREDIENTS

To roast in oil

• Ginger - Thumb finger size
• Red chilly - 2 nos (reduce to one if u want less spicy)
• Grated coconut - 2 tbsp
• Chana dal - 1 tbsp
• Urad dal - 1.5 tbsp
• Tamarind - small berry size
• Cooking oil - 1 tbsp
• Salt & water - as required

To temper (  I couldn't temper as i was in a hurry . But I suggest u all to do this step )

• Mustard seeds - 1/4 tsp
• Urad dal - 1/2 tsp
• Curry leaves - few

METHOD

• Chop the ginger into small pieces.
• Heat a kadai with a tsp of oil and saute the ginger pieces,dals and red chillies.
• Finally add the grated coconut,salt & tamarind.Fry for a minute.
• Grind everything into a smooth paste.Temper all the items given above.

Enjoy with idli / dosa topped with sesame oil.

AVAL KESARI / POHA KESARI

I came to know about this kesari from my school friend Swarna.It was very new to me because i've tasted kesari made with rava / semiya. When she told about this i found it interesting. I made for my friday pooja . It came out well and tasted excellent. We loved it.Its very simple to do. Try this and let me know ladies !!

INGREDIENTS

• POHA / THICK AVAL - 1/2 cup
• Sugar - 1/2 - 3/4 cup
• Water - 3/4 cup ( U can replace water with milk too )
• Ghee - 2 -3 tbsp
• Cardamom powder - 1/4 tsp
• Cashews - A few
• Orange-red food color / Kesari color - a pinch

METHOD

• Heat a kadai with a tbsp of ghee and fry the cashews. Remove and set aside.
• Now add the aval/poha in the same kadai and fry till it gets roasted with a nice aroma.U can add another tbsp of ghee while roasting.
• Now grind the roasted poha to a coarse powder.This enhances quick cooking.
• Take the measured water in a bowl by adding food color.Allow it to boil
• Now add the ground poha and Cover cook for 10 mins stirring in between.
• Once the poha gets cooked, add sugar and mix well.
• Add a tbsp of ghee at this stage. Mix well.
• Stir constantly for few minutes ( may be 10 - 12 mins).At one stage the kesari becomes non sticky and leaves the sides of the pan.
• Add the roasted cashews and cardamom powder . Mix well and transfer to a bowl .

Serve hot !!

TIPS :

• Here I've mentioned the actual ratio given by my friend.So adjust the sugar & water ratio accordingly .Add more ghee while u make for ur guests ;)

Creamy Mung Beans with Coconut Milk

Coconut milk is a delicious and healthy alternative for folks that cannot consume dairy products and, combined with mung beans and tamarind, this is a delightful and simple dinner that goes so well with jasmine or basmati rice. Spicy indeed, but cut down on the chilies if you prefer less heat. The addition of coconut milk does help temper the spices and chilies though.

Creamy Mung Beans with Coconut Milk

Recipe by Lisa Turner Cuisine: Indian Published on August 14, 2011 Spicy mung beans simmered in a tamarind, tomato and coconut milk curry Print this recipe Ingredients: 1 cup dried whole mung beans 1/2 teaspoon turmeric 1 teaspoon tamarind paste 2 tablespoons ghee, butter or oil 2 teaspoons cumin seeds 8 fresh green chilies, seeded and finely chopped 2 cloves garlic, finely chopped 1 large tomato, finely chopped 1/4 teaspoon cayenne 1/2 teaspoon asafetida 1 cup coconut milk 1 1/2 teaspoons sea salt generous handful of dried curry leaves Instructions: Rinse the beans and soak for 6 hours or overnight covered in several inches of water. Drain and rinse, place medium saucepan, and cover with 3 cups of water. Bring to a boil, stir in the turmeric and tamarind, reduce the heat to medium-low, cover, and simmer for 30 - 40 minutes or until the beans are tender. Meanwhile, heat the ghee, butter or oil in a frying pan over medium heat. When hot, add the cumin seeds and stir and fry for a few minutes. Now add the chilies and garlic and stir and fry for another few minutes. Add the coconut milk to the pan, along with the tomato, asafetida, cayenne, curry leaves and salt. Cook until the mixture begins to thicken up, stirring occasionally. Transfer the sauce to the cooked mung beans and simmer uncovered over medium heat until the dish thickens, about 15 minutes, stirring occasionally. Makes 4 - 6 servings

More mung bean dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Mung Beans with Paneer Cheese
Indian Sour Mung Bean Soup
Spicy Mung Bean Soup with Coconut Milk
Mung Bean and Tamarind Dal

On the top of the reading stack: The Well by Sinclair Ross

Audio Accompaniment: Beef Terminal

Indian Mustard Seed and Yogurt Pullao

As much as I enjoy rice with some butter, a bit of sea salt and some freshly cracked black pepper, it is fun to dress up this staple grain. I adapted this recipe from Silk Road Cooking, which has become my favorite cookbook lately.

This creamy and flavorful rice is an ideal accompaniment to a hearty vegetable soup. So nourishing, and a treat anytime of year. A good biscuit or scone just makes the meal all the more fulfilling. I used some grainy dijon mustard in this dish and all of my guests were most pleased and were asking for seconds. I so like to serve my close friends a good meal.

Indian Mustard Seed and Yogurt Pullao

4 tablespoons of ghee, or a mixture of butter and oil
1 teaspoon of black mustard seeds
1 inch piece of ginger, peeled and finely chopped
2 cloves of garlic, minced
2 hot green chilies, seeded and finely chopped
1 teaspoon of Dijon mustard
1/2 teaspoon of cayenne
pinch of saffron
1 cup of basmati rice
1 teaspoon of sea salt
2 cups of water
1 cup of yogurt, beaten
1 cup of fresh parsley, chopped

Rinse the rice well in a strainer. Transfer to a bowl and cover with water and let sit for at least 30 - 60 minutes. Drain and air dry for another 20 minutes.

In a medium pot, heat 2 tablespoons of the ghee or butter over medium heat. When hot, toss in the mustard seeds and stir and fry until they begin to pop. Add the ginger, garlic, chilies, Dijon mustard, cayenne and saffron to the pot and stir and fry for another minute or two. Remove the mixture and transfer to a small bowl.

In the same pot, heat the remaining 2 tablespoons of ghee or butter, add the rice and salt and stir for 30 seconds. Pour in the water and stir. Bring to a boil, reduce the heat to low and cover and cook until the water is absorbed - roughly 15 - 20 minutes.

Remove the rice from the heat, sprinkle with the fried spices, and swirl the yogurt over top and add the parsley to the pot. Cover and let sit for 15 minutes. Fluff the rice with a fork before serving.

Serves 4

More rice recipes from Lisa's Kitchen:
Indian Lemon Brown Rice
Black Mustard Seed Rice
Tamarind Rice
Rice Pongal

On the top of the reading stack: short story anthology

Audio Accompaniment: sweet country silence

UPMA URUNDAI RECIPE

Last weekend i was breaking my head thinking about wat to prepare for dinner.Finally i asked my hubby what he wanted to have. He told me to prepare upma urundai and also he said its been a very long time we prepared this.Yes , I agreed i totally forgot about this dish.Immediately i gave a call to my MIL for the recipe and made it. It was tasting soft  and excellent. Thanks to my hubby for reminding this yummy tiffin.Also i've got a different recipe to share with u all  :)

INGREDIENTS :
1 cup - 200ml

• Raw rice - 1 cup
• Toor dal - 1/4 cup
• Water - 2 cups

To temper :

• Cooking oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Asafetida /Hing - 1/4 tsp
• Green chilly - 1 no ( cut into two)
• Ginger - 1 inch piece ( cut into small pieces)
• Curry leaves - A few

Salt & water - as needed.
METHOD:

• Soak the rice and toor dal together for two hours.
• Coarse grind the rice & dal mixture in a mixie. Run the mixie only once.(Please do not grind for more time) The rice & dal should be just broken.
• Now in a broad kadai , temper all the items given above in the same order.
• Add 2 cups of water and the required salt.Allow it to boil.Now add the ground rice mixture.Mix well for sometime without forming lumps.Let it thicken.
• The rice absorbs all the water and becomes a non sticky dough.
• Let it cool down. Now grease the idly plate with little oil. Make balls out of the dough and arrange it in the greased idly plate.Steam the balls for 10-15 mins.

Soft , hot upma urundai is ready to serve. We enjoyed with the sambhar i made for lunch. U can have it with any chutney. Sometimes this can be made as a evening snack without any accompaniment.