Hotel Style Vatha Kulambhu

• 

Ingredients:


Dry Manathakkali Vathal/Sundaikkai Vathal - 1 handful
Onion-1 medium size
Tomoto -1 medium size
Tamarind lemon sized ball
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Jaggery-little
Sesame oil 1/2 cup

For Seasoning:


Mustard seeds 2 Spoons
Curry leaves -1
Asafoetida -2 spoons
Chana dal -1 cup
Red chilies -6 numbers
Fenugreek -1/4 spoon
Sesame oil few spoons

For Vatha Kuzhambu masala:

Coconut-5-10 tsp
Urad dal -2tsp
Coriander seeds 5-8 spoon
kaskas-1tsp
Fenugreek seeds 1/2 spoon
Dry red chilies 6
Sesmae oil- few spoons.
Onion-Salute well(optional)
Fry it all ingredients...Separtly and  Grind it to thick batter like consistency and set aside!


Method:

• In a heavy bottomed  pan,add few spoons of oil. 
• Fry the dry vathal(either one 'manathakkali/ sundaikkai).
•  Fry them till they turn to dark brown to black, Set aside.
• In a the same pan, heat remaining oil. add mustard seeds,channadhall,red chillesAsafoetida and curry leaves then add Onions salute well..till golden brown
• Now Add tomoto and chillipowder .....Now add thick tamarind  salt, turmeric powder, jaggery.
•  Cover and cook over medium heat for about 12-15 minutes.
• When the tamarind's raw odour leaves the pan and it starts to consolidate, at this point  add 'vatha kuzhambu masala' and 'fried vathal'!
•  Bring this to boil.
• Again switch to medium heat and cook without lid.
•  Maybe till the raw odour of wet-ground paste is gone.
•  The gravy should really thicken now. 
• Wait till oil shows up on sides and top. Then remove from heat.

Serve warm with plain steamed rice.and appalam 
A spoon full of ghee to go with it..... Heaven! 
Enjoy!

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Mambazha Pulissery/ Ripe Mango curd curry

Mambazha Pulissery 

Mambazha Pulissery an authentic kerala style ripe mango curry.Ripe mangoes enhances the taste,even pulissery can be made with ripe plantain,pappaya,cucumber,pineapple .This puliseery is one of my favourites from childhood.
 My Amma is Very Very Good for her style of mambazha pulissery This is her recipe , sour yogurt and sweet & sour mangoes makes this dish delicious.Mango is rich in vitamin A,E,iron,antioxidant ,anticancer abilities and helps to prevent heart diseases.Yogurt has calcium,beneficial to bone &teeth and boost immune system.

Cook Ripe Mango

Ingredients:

Ripe mangoes 1 no.
Turmeric powder 1/4tsp
Water 1/2cup
Red chilly powder 1/2tsp
Salt to taste

Grind to paste...

Grated coconut -1/2cup
Jeera /Cumin- 1/2tsp
Curry leaves 4-5
Green chilles-2

Add Grind coconut and Curd

Seasoning...
Oil 1tsp
Mustard seeds 1/2tsp
Red chilly 3nos
Fenugreek seeds 1/2tsp
Curry leaves

Method:

• Cut mangoes into pieces and boil with water,turmeric powder,green chillies,salt,red chillipowder.Cook till mangoes are well cooked and can be mashed.
• Grind coconut and cumin  into a fine paste and add to the boiling mangoes.Boil for few min .Turnoff the flame.
• Whip yogurt to smooth and add to the boiled mangoes with enough salt.
• Heat oil in another pan,add mustard seeds.when it pops up,add fenugreek seeds,red chillies,curry leaves.
• Add seasonings to pulissery.
• Serve with rice.

Moru Kozhambu / மோர் குழம்பு

Ingredients 

Yogurt – 2 cups
Water – 1 cup
Salt – to taste
Turmeric Powder – a pinch
Blend all the above ingredients and keep it aside.
Slit Green Chillies – 3
Red Chillies – 3
Curry Leaves – A sprig
Finely Sliced Ginger – 1 tsp
Turmeric -  A pinch
Garlic gloves-Crushed
Fenugreek (Uluva) – A pinch
Jeera (Cumin) Seeds or Powder – 1/4 tsp
Oil – 1 tbsp
Mustard – 1/2 tsp


Preparation 

• Heat oil in a deep pan and splutter mustard seeds,fenugreek,jeerakam ,red chillies and add a pinch of turmeric, then add
• Crushed Garlic Cloves, green chillies,  ginger and curry leaves for 2 minutes.
•  Stir for a minute and keep the seasoning aside.
• Reduce heat and add the blended curd mixture to the same pan, stirring continuously.
• Keep on stirring till it becomes warm. Never allow it to boil. Add more salt if required.
• Pour the prepared seasoning over the buttermilk and remove from flame.
• Stir for a few more minutes allowing it to cool.
• Serve with rice 

Fish Kulambu / மீன் குழம்பு

Fish Kulambu/meen Kulambu

Ingredients:

Fish pieces - 5
lemon size tamarind 
Chopped Onions - 1 big
Red chilli powder - 3 tsp
Coriander Powder - 1 tbsp
Turmeirc powder - 1tsp
Oil - 2 tbsp
Chopped tomatoes - 2 medium
Curry leaves  2 strings
Mustard seeds - 1tsp
Fenugreek Seeds - 1 1/2 tsp
Garlic slices - 10 no's ( use depends upon the strongness of the garlic)
Salt as reqd
pepper powder-1/4 tsp

Method:

• Clean and cut the fish into big slices and keep it aside, extract the tamarind juice
• Heat Oil in the heavy bottom pan, season the mustard and fenugreek seeds. Follow with curry leaves, garlic slices
• Add the chopped onions, saute nicely till it turns light golden brown.add the turmeric powder, red chilli powder and coriander powder.
• Then add the chopped tomatoes and enough salt for the kulambu ( adding salt in this stage helps to cook the tomatoes quickly).
• Close the pan with the lid till the tomatoes turn to mash, oil oozes on the edges.
• After the tomatoes cooked well add the tamarind juice, stir it well. Leave it to cook nicely for 10 mts or till the raw smell of the masalas goes off.
• Turn the fire to medium and finally add the fish slices and close the pan with the lid it will take only 5-10 mts  gets to cook, don't stir the kulambu after fish cooked well ( it will break into pieces).
• Finally add some pepper powder and kulambhu is ready
• Now the delicious Fish Kulambu is ready to serve with hot steamed rice

Happy Cooking

Keerai Curry / கீரை கறி

Ingredients
Spinach / Keerai – A bunch - Separate the leaves and wash well.
Toor Dal – ½ cup
Green chilies – 2
onion-1
Tomato - 1 (if its small use 2 tomatoes) finely chopped
Salt to taste
Mustard – ¼ tsp
Hing/Asafetida – 2 pinch
Cumin Seeds – ¼ tsp
Red chilies – 2
Water – 1 cup
Oil/ghee

Method In a pressure cooker, put toor dal, green chilies, chopped onion,chopped Tomato, salt and water.
After three to four whistles turn off the fire and let it cool down.
Add the washed spinach and cook the keerai
By using hand blender smash the cooked ingredients in the pressure cooker.
Heat oil in a pan and add mustard, cumin seeds,  red chilies and add it in the Pressure cooker/cooked spinach.

Note : Serve with rice...

Poondhu Kulambhu(பூண்டுக்குழம்பு)

Poondu Kulambu (பூண்டுக்குழம்பு)
Garlic has lot of health benifits and have major part in digestions.even it stays good for a week outside fridge.Its  a supplementary diet for lactating mothers and after fever . The garlic, fenugreek, dhania, pepper and curry leaves, rich in medicinal values facilitate easy digestion and lactation.



Ingredients:
Garlic pods- 20-40 
onions-1/4  cut into halves 
pepper -1 tsp
curry leaves 
tamarind- a lemon sized ball( soaked and syrup extracted) 
chilli powder-2table 
coriander powder-1/2 table spoon 
turmeric powder-1/2 spoon salt to taste. 
oil -tastes best with gingely oil 
jaggery-little
mustard-little
fenugreek-little

Method: Pour 1tsp of oil to pan add pepper,garlic and onion ans salute well till golden brown Allow them to cool and take 10 to 15 garlic separate and grind the remaining things Pour 2 table spoons of gingely oil in a pan and add kadugu,vendhayam and grinded paste then allow the oil to oozes out Then add garlic pods and curry leaves . . To this add chilli,coriander and turmeric powder. fry till the raw smell of the powders go away.(there shd be enough oil for frying,else the powders turn black soon). Now to this add the tamarind extract.add jaggery(optional) Allow it to boil well till oil oozes out.

Keerai kootu / கீரை கூட்டு

Keerai kootu

Ingredients:

Keerai- 1 bunch -
Toordhal/moong dhall – ½ cup 
Mustard seeds- 1 tsp
Onion – 1/2 chopped finely
tomoto-1
green chilli-4Turmeric powder- ½ tsp
Coconut gratings – 1 tablespoon
Jeera – 1 tsp
Oil- 2 tsp
Salt – ½ teaspoon
redchilli-2

Method:

• Cook  dhal with onion tomoto and green chilli turmeric powde till soft . 
• Remove the roots and wash the keerai thoroughly. 
• Chop the keerai finely. .and cook until keerai is done
• add cooked dhal mashed nicely
• Grind coconut and jeera to a paste and add this also to the keerai. 
• Add little water and make semi liquid. Allow to boil. 
• Season it with mustard and red chilli finely fried

Happy Cooking

Spicy ButterMilk Curry(Mor Kulambhu)

Mor kootan(curry)
Moru Curry – it is definitely favorite of many Keralites. 
Buttermilk Curry can be prepared in 2 ways:-
The Moru Curry with Grated Coconut.Here is my recipe for Spicy ButterMilk Curry.


In Guruvayoor temple this kulambhu will plays a major role.......temple is full of cows so they got lot of milk
so they make this tasty mor kootan to devotees for lunch ...i love to taste this(i miss this so baadly )




Things Needed


Curd   1 cup 
cucumber/yellow pumpkin-chopped 1 cup
Turmeric powder  1/4 tsp
Chilli Powder  1/2 tsp


Grinding:
Grated Coconut  2 tbsp
Jeera   1/2 tsp
ginger
pepper corns-5 to 10


Seasoning
Mustard seeds  1/2 tsp
Dry Red Chillies   2
fennel seeds-1/2tsp
Curry leaves a few
Salt to taste


Method:

• Cook the Cucumber along with a little water, turmeric powder, chilli powder and salt.
• Grind Coconut with jeera and peper a little water to a fine paste.
• Beat the Curd and add it to the coconut mixture.
• Mix the curd and coconut with the cooked Cucumber to this on low flame.(Donot boil it)
• Pour Oil to a pan and splutter mustard seeds. Add curry leaves, and dry red chillies.
• Pour the mixture of Cucumber and Curd mixture
• Serve with  rice.

Happy Cooking

Vegatable Kurma

Vegatable Kurma 


Ingredients
Cinnamon : 1 inch
Cloves : 2 nos
Cardamom : 2nos
Vegetables : Beans,Carrot,Potatoes,Green Peas
Onion : 2(Medium ,sliced )
Tomato : 2(chopped)
Green chili :3 (slit)
Ginger and Garlic Paste : 1/2tbsp
Cashew nut : 7 to8
fennel seeds:1/4 tsp
Coriander leaves : 1/2 bunch
Coconut paste : 2 tbsp
Salt to taste
Turmeric powder : 1 tsp
Dhania Powder : 2 tbsp
Chili Powder : 2 tbsp
Oil : 4tbsp


Method 
Heat oil in a kadai and put cloves,cinnamon,cardamom,when it cracks add sliced onions cook until it turnsinto golden brown.
Add ginger&garlic paste ,fry for 2 minutes.After that add all vegetables in to it,cook for 3 minutes and then add salt, masala powder,Green chilies,mix it well and cook for 2 minutes .
Once the masala smell gone,add the Fresh cut tomatoes ,mix it well.cook the mixture in the medium heat until it turns red .
When it has turned red add the grinded coconut and cashew  with fennel seeds paste
When it is boiling close the kadai for 5 minutes and let it boil.
so the kurma becomes thick and remove it from heat .Garnish with remaining coriander leaves.
serve with rice ,chappathi idli and dosa….
Happy Cooking

Squid ( Kadambha ) curry

Squid ( Kadambha ) curry


Ingredients:
Squid ( Kadambha ) – 1 lbs
Onion -2 medium.
Tomatoes – 2 Nos.(medium sized)
ginger garlic  paste -1tsp
Green chilli - 2 Nos.
Oil – 1 tablespoon
turmeric powder – 1 teaspoon
chilli powder – 2 teaspoons
coriander powder – 4 teaspoons
garam masala – 1 teaspoon
pepper powder – 1 teaspoon
salt – as required
Water – 2 cups


 Method :
Cleanse the squid and cut it into fine pieces,marinade with salt and turmeric powder.
Heat oil in a pan.Add finely chopped onion to it and fry until it turns golden brown.Add chopped green chillies
Add ginger- garlic paste and stir well until it turns golden brown. Add finely chopped tomatoes to it and
stir well.Add chilli powder, coriander powder & garam masala, mix well.
When the gravy turns brown and gets cooked, add squid to it and mix it well.
Pour 2 cups of water and allow it to cook.
The squid gets cooked well and the gravy will also turn thick.
Add pepper powder and garnish with coriander leaves.
 Lip smacking squid curry is ready.


Happy Cooking

pumpkin curry (erissery)

Pumpkin curry (erissery)


Mathanga Payaru (Pumpkin Bean) Erissery used to be the most common one prepared by my mom. Errisery can be made using a single vegetable or combination of vegetables.try this......


Ingredients:


Black eyed/Red Beans – 1 Cup
Pumpkin (chopped into medium pieces) – 1 cups 
Turmeric – 1/4 tsp
Salt – to taste
Water – as required
Turmeric Powder – A pinch
onion -medium
tomotoes -medium


For Grinding


Grated Coconut – 1 cup
Jeera (Cumin) – 1/4 tsp
Green Chillies – 5 or 6
Pepper corns – 5 to 10 
For Seasoning


Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Dry Red Chillies – 4
Curry Leaves – A sprig


Method


Soak the red beans in water overnight or for atleast 4 hours.
Grind the grated coconut and other ingredients to a smooth paste and keep aside.
Pressure cook the black eyed  beans in water (add water so as to cover the beans) with 1/4 tsp turmeric powder and salt for around 15 minutes on medium heat. It should be half cooked and not mushy.
Add the cubed pumpkin pieces ,onion,tomotoes and continue to pressure cook on medium flame for 1 whistles.
Open the lid and transfer the contents into a big pan. You can leave a few chunky pieces if you like.
Add the ground coconut paste and cook for 5-7 minutes on medium heat.
Heat 1 tbsp of oil in a pan and splutter mustard seeds. , dry red chillies and curry leaves.now add little  grated coconut to it and make it to brown 
Pour the seasoning over the curry and gently mix everything.