Beans-Whole Moong Thanni Kuzambu - a Nagarathar speciality! Whole moong (green) - ½ cup Beans, chopped 1”long - 1 cup or more Onions, chopped - ½ cup or more Tomatoes, chopped - ½ cup Green chillies - 2,3 slit Red chilli powder - 1 tsp Dhaniya powder - 2 tsp Tamarind paste - 2 tsp Salt, haldi To temper: Oil - 1 tsp Mustard seeds - 1 tsp Urad dhal - 1 tsp Methi seeds - ½ tsp Saunf - ¼ tsp (optional) To add raw before switching off: Crushed garlic - 2 tbsp Curry leaves - few Soak for 4-6 hrs whole moong & cook with more watr, than usual, till soft. Starin & take the water. To the water add, beans, onions, tomatoes, green chillies, red chilli & dhaniya powders & haldi. Cook for 2 whistles. Cool, open, add tamarind paste & cooked dhal. Temper & boil the mixture to simmer for few mts. Just before switching off the stove, add crushed garlic & curry leaves. Keep it closed for sometime to allow the garlic to get cooked in the heat of the dish. Serve with rice, idli, dosai etc.
Lemon Dhal (Nimmakai Pappu) - deliciously, mildly sour Andhra delicacy ! Serve this with hot rice & ghee or with rotis. This is generally made slightly thick. Cook the following in a pressure cooker till soft: Tur dhal - 4 tbsp Gram dhal - 1 tbsp Moong dhal - 1 tbsp Finely chopped green chillies - 1-2 tbsp Haldi Water - 1 ½ cups Cool open and lightly mash. Temper as follows: Oil - 2 tsp Mustard seeds - 1 tsp Urad dhal - 1 tsp Jeera - ½ tsp Red chillies - 2,3 Hing - ¼ tsp Curry leaves - few Finally add: Lime juice - 2 tsp (or to taste) Coriander leaves, chopped - 1 tbsp
Milakaanam - ideal as a “pathiya sappadu” ( a digestive). Pepper - 1 tsp Jeera - 1 tsp Curry leaves - ½ cup Tamarind paste - 2 tsp ( to taste) Oil -- 2 tsp Mustard seeds - 1 tsp Hing - ½ tsp Salt. In I tsp oil, fry pepper, jeera & curry leaves. Grind fine with tamarind paste, salt & enough water. Heat 1 tsp oil, temper mustard seeds & add the ground paste with 1 cup of water. When it starts boiling, simmer & cook till thick. Mix with hot rice & serve. Goes with any green vegetable curry & kootu.
Besan Gravy - Goes with rice and Rotis! For besan squares: Besan - 1 cup Jeera - 1 tsp Melted ghee or hot oil - 1 tbsp Salt Sodabicarb - 1/8 tsp Oil - to deep fry Mince together: Coriander leaves - 1 cup Copped onions - ½ cup Green chillies - 3, 4 Knead all the above ingredients, without adding water. Make a stiff dough & roll to 1/8 “ thick. Cut into small squares or circles & deep fry in hot oil to golden brown. Gravy: Onions - 2 big, chopped Tomatoes - 3, large, chopped Chilli powder - 1-2 tsp Salt, haldi, garam masala powder Fry chopped onions & tomatoes in 2 tsp oil. & grind to a paste. Fry the paste on a kadai, over low fire, adding spices halfway through.. Then add 2 cups of water. When it comes to a rolling boil, reduce heat & simmer gently for 5 mts. Put in the fried besan pieces & simmer for 5 mts. Serve hot, garnished with coriander leaves.
Re: Kuzhambus- the gravies of South India. Dear lmani, I have already given venthaya kuzambu. Please refer to the second post in recipe index for kuzambus. Love, Chithra.
Re: Mango Sasive - yet another South Canara Recipe ! Dear Chitra Mami, Should we use raw mangoes or ripe mangoes for this? Since it is a mango season now, I was browsing your recipes for raw mango recipes. Thanks.
Re: Mango Sasive - yet another South Canara Recipe ! Dear Vase, Please use fairly ripe mangoes to impart a little sweet taste to the dish. Love, Chithra.
Jain Pakodi Kadhi - mouth-watering, with crunchy spicy pakodis! This goes best with hot rice and ghee, ofcourse with parathas as well. One can add finely chopped onions & garlic in the paodi batter, if preferred. Pakodis: Make a thick batter with: Besan - ½ cup Green chillies - 1, finely chopped Jeera - 1 tsp Coriander leaves, finely chopped - 1 tbsp Jeera - 1 tsp Cooking soda - a tiny pinch Salt, haldi Heat oil & deep fry the pakoris, dropping spoonfuls of batter in hot oil. Deep-fry till golden brow & drain on kitchen tissues. For the kadhi: Beaten fresh curds - 1 cup Besan - 1 tbsp Water - 1 cup Salt, Haldi Mix all the above ingredients together till free from lumps. Bring to a boil. Tempering: Oil - 1 tbsp Clove - 1 Red chilli - 1 Dhaniya seeds & jeera - ¼ tsp, each Methi seeds - a tiny pinch Grated ginger - 1 tsp Red chilli powder - ¼ tsp Curry leaves - few Heat oil & temper for 1 mte. Pour over the simmering kadhi, lower thr flame & cook on low flame for 7-8 mts. To serve: Heat the kadhi on a low flame to boil. Drop the pakodis & switch off. Let them soak for a few mts.
Shahi Dhal - creamy without cream! Split black urad dhal - ½ cup Minced ginger+green chillies - 2 tsp Chopped onions - ½ cup Low fat milk - ½ cup Cornflour - ½ - 1 tsp Salt, haldi Oil - 1 tsp Jeera - 1 tsp Wash & soak dhal for 5-6 hrs. Pressurise with little salt, haldi & minced green chillies-ginger. Cool, open & whisk. Heat oil, add jeera. Saute onions in that for 5 mts. Add dhal, little more salt & boil. Add cornflour mixed with milk . Simmer to boil for a few mts. Remove & garnish with coriander leaves.