If you are craving for mango during winter, here comes a perfect recipe prepared with dried raw mangoes. This dried raw mango kuzhambu, is a perfect rice accompaniment and it is simple tangy and yummy gravy/kuzhambu loaded with toor dal and of course dried raw mango. This can be prepared with fresh raw mango but during off season the dried ones come in handy.
Panchamrita means five amruthams or amrtas used in Hindu worship which basically consists of milk, honey, sugar, yogurt and ghee. Today I am going to the share Tamil Nadu version err precisely our family version of Panchamritham which we usually prepare during temple abhishekams. Yes, yearly once or twice we do abhishekams to our family deities in our native, and we usually prepare the Panchamrutham by ourselves. This time my MIL, wrote this recipe for me along with other family recipes.
Balushahi / Badushahs / Bhadushah / Badushah / Badusha is a traditional and a popular Indian sweet recipe. It is pretty popular all over India. It is popularly known as Balushahi in North India whereas in South it is called as Badushah or Badusha. It is also called as the Indian Doughnut. It’s a soft and flaky sweet prepared with Maida or all-purpose flour and deep fried in clarified butter/oil and coated with sugar syrup.
Karuvadaam or Karuvadagam or Kuzhambu Vadaam is a popular recipe from Tamil Nadu which is nothing but sun dried fryums prepared with urad dal and black eyed peas (traditionally red black eyed peas or as we say kaaramani in Tamil is used. But I went with what I had in my pantry – white ones) Fried Karuvadagams are used as rice accompaniment but they go very well in Vathal Kuzhambu. Karuvadaam Vathal Kuzhambu and Sutta Appalam (roasted papad) is an awesome combination. (Karuvadaam Vathal Kuzhambu recipe coming tomorrow)
This flavorful coconut based tomato gravy or as we say in Tamil Thakkali Kurma(தக்காளி குருமா) is a perfect side for idli, dosa, idiyappam, sevai and of course roti. Even though it’s simple and humble onion-tomato gravy the fresh ground coconut based masala elevates the taste and make it rich and delicious.
Daanger or Danger or Daunker is a simple urad dal raita and it is very famous in Tanjore side. If you have the urad dal powder ready, this can be prepared within 10 minutes. It is a great side for Vathal Kuzhambu. There are couple of variations in this raita and this is one is the roasted urad dal raita. I had the roasted ural dal powder that I prepared for Janmashtami. You need this urad dal powder for Seedai, Thattai and for murukku. Prepared this urad dal powder is simple too. Just dry roast urad dal without adding any oil and grind them coarsely and store them in an air tight container.
One more slow cooker soup recipe but this time it is a diabetic friendly and an oil free soup recipe. This recipe has the goodness of pearl barley and split pigeon peas / toor dal and veggies of your choice. It is easy to prepare. I have provided the pressure cooker method in the notes section.
This week recipe for the CC Challenge is taken from one of the tamil magazine supplementary book. (Snegithi). I have already posted couple of recipes with horse gram – Horse gram rasam and sundal. Here is the chutney recipe with garlic. It seems like horse gram aids in weight loss and also helps to heal kidney ailments.
This spicy chutney along with garlic goes well with rice, idly and also I use it like spread for my sandwich. The coarse texture of this chutney makes it a good spread.
Without any delay here is the simple recipe,
- Horsegram / Kollu – 1/2 cup
- Tamarind – 1 small gooseberry size or if using paste 2 tsp
- Grated coconut – 1/4 cup
- Mustard seeds – 1 tsp
- Urad dhal – 2 tsps
- Garlic cloves – 5 -6
- Salt – 1 to 1.5 tsp (adjust according to taste)
- Red chilly – 4-5
- Oil – 2 tsps
- Water – 3 tbsps
- Heat the kadai and dry roast the horse gram / kollu without adding any oil till they turn red and set aside.
- In the same kadai heat 1 tsp of oil and fry the urad dhal and red chillies till they turn golden brown and set aside.
- Now in the same kadai fry the garlic and cook till they are tender. Add the tamarind and turn of the heat. (If you are using paste don’t need to add the tamarind) Adding the tamarind to the hot kadai helps to soften it a bit. But this step is optional.
- Let this mixture cool and grind them all together with salt and coconut by adding very little water. Not more than 3 tbsps.
- Now heat the remaining 1 tsp of oil and add the mustard seeds. As they start to splutter add it to the chutney.
That’s it yummy chantey is ready. Serve hot with rice and papad or with idly or like a spread.
Submitting this recipe for Cooking from Cookbook Challenge Group.
I always collect recipes from magazines and I have loads of clippings and pictures. To add to my pile my amma gave all her collections also. On top of it my friends and colleagues who knew my interest gifted me with loads of books related to vegetarian but Non-Indian cuisine. I added this post about cook books that I treasure this January. But I got 3 more new books from my colleagues after that. These three books are culinary books with basic techniques, information about the ingredients and explanations along with recipes. I am really thankful to all who gifted me with these books.
Here are some of the recipes that I tried from my pile of recipes.
Ok, why am I talking about all these now? I am participating in Cooking from Cookbook challenge. ;-) When I saw this in Valli’s blog I decided right away that I am going to participate in this for sure. Monthly two recipes from any cook book, clipping, or magazine is what I need to post. Not bad huh?
So I am starting with my favorite recipe from my favorite chef’s cook book. If you would have read my “about” section you might have guessed by now. Its Meenakshi Ammal. This mysore rasam recipe of hers is from “Cook and See” book. The base recipe underwent few variations and finally here is my version with couple of changes.
To Roast and Grind:
- Grated Coconut – 2-3 tbsps
- Dhaniya – 1 tbsp
- Channa dhal – 1 tbsp
- Cumin seeds – 1/2 tsp
- Pepper corns – 1/2 tsp
- Red chilly – 1
- Tomato – 1 (chopped)
- Curry Leaves – 1 strand
- Cilantro – finely chopped 3 tbsps
- Tamarind – 1 small gooseberry size (if using paste, dilute 2 tsps in 1 cup of water)
- Salt 1.5 tsp or as per taste
- Toor dhal – 1/4 cup (Since I depend upon this toor dhal for protein I use lot of toor dhal. all you need to rasam is 1/4 cup of mashed toor dhal )
- Turmeric powder – 1/2 tsp
- Water – 3 + 1/2 cup
- Jaggery – small piece
- Oil/Ghee – 1tsp
- Mustard seeds – 1tsp
- Jeera – 2 tsps
- Hing – 1/2 tsp
- Pressure cook the dhal with turmeric powder and with 1 1/2 cups of water.
- Let it cool and mash it well.
- Meanwhile dry roast the ingredients given under to roast and let it cool. Add 1/2 cup of water and grind it into smooth paste.
- Soak the tamarind in water ( 1 cup) and extract the juice, if you are using paste mix it in 1 cup water (During weekdays I prefer tamarind paste)
- Take the vessel, in which you are going to make the rasam.
- Add the tamarind water, salt, chopped tomatoes and mix it well. Add the curry leaves also.
- Now keep it in the stove and simmer it in medium flame for 5 minutes.
- Now add the grinded paste and simmer it for another 5 minutes.
- When it begins to boil, add the boiled dhal and 2 cups more water and the jaggery.
- Let it simmer till it creates froth on top.
In the separate kadai or seasoning laddle heat oil or ghee. Add mustard seeds, hing and jeera. Once they start splutter add this to the rasam.
Submitting this recipe for Cooking from Cookbook Challenge Group.