Moor Kulambu V (Moor Char) Kulambu with out heating Ingredients: Thick Butter Milk 2 Cups Thur Dhal 1 Spoons Red Chilly 4-6 Cumin Seeds 1/2 Spoon Mustard Seeds 1/2 Spoon Oil to fry Salt to taste Method: Fry Red Chilly and Thur dhal in a greased pan. Switch off the fire and add cumin seeds and fry well. Grind them and mix it with butter milk. Add salt and make seasoning in a pan. Add the seasoning with the moor kilambu. Mix well and serve. NO NEED TO HEAT. :wave
Moor Kulambu VI Ingredients: Thick Butter Milk 2 Cups (less sour) Thur Dhal 1 Spoons Udad Dhal 1 Spoon Channa Dhal 2Spoon Black Pepper 1/2 Spoon Red Chilly 2-4 Asafetida 1 pinch Fenugreek Seeds 1/4 Spoon Grated Coconut 2 Spoons Mustard Seeds 1/2 Spoon Oil to fry Salt to taste Method: Fry all other ingredients except coconut. Mix with buttermilk. Add salt and mix well. Make seasoning and add it to Kulambu. Bring it to a boil. Serve with rice. :wave
Marata Moor Kulambu VII 2 cups thick butter milk (less sour) 1 sp black pepper 1/2 sp cumin seeds 2 - 3 sp coconut Mustard seeds for seasoning Oil Salt Fry pepper and cumin seeds. Grind them with coconut. Pour oil in a pan and make seasoning with mustard seeds. Add thick butter milk and masala in that. Stir well, add salt and mix well. Bring it to a boil and remove from the fire. Serve with rice.:wave
Apple Sambar Ingredients 2 apples (sour) sambar powder 4 spoons asafetida 1 onion cut into slices 1 green chilly 1 tomato; chopped 1 cup cooked toor dhal ¼ sp dry fried and powdered fenugreek ½ sp oil (you can avoid this) Method Peel off the apples and cut into cubes. Cook them with dal. Pour 1/2 oil in a pan, add mustard, cumin. Fry onions till they turn brown. Add green chilies. Add the cut tomatoes and fry well. Add the cooked dhal & apple. Add fenugreek powder and asafetida powder. Add sambar powder and continue boiling for another 5 mins. Add salt, coriander leaves and put the stove in sim for 10 mins. Serve with rice. You will like this.
"Sothi" south indian Spl......... Hi ladies... This reci. is about "Sothi" south indian special... Ingredients (for two people) 1. Coconut - 1 (roughly 1/2 per person) 2. Vegetables - Potato, Carrot, Beans, Drumsticks 3. Garlic - 2 flakes 4. Small onions - 2 5. Moong dhal - 1/2 cup boiled 6. GreenChilli-2 7. Jeera-1/2 table spoon 8. Salt to taste 9. coriander leaves 10. lemon - 1/2 Method: Grind coconut and take milk extract out of it. Keep the first extract separate. Take the second extract and third extract separately again with some amount of water. Make a paste of chilli, jeera and 2 small onions Mix the paste with third extract and Add the cut vegetables,garlic flakes, salt and make it to boil. After the vegetables got cooked add moong dhal Add the second extract to it. Leave for 2 minutes Add Third extract and remove it from flame. After 5 minutes squeeze lemon. Add chopped coriander leaves Serve Sothi with rice and potato curry and ginger chutney. yummyyyyyyyyyyyyyyyyyyyy ........... try out and tell...... regards sellakili
Re: Parrapu Urrandi Kulambu paruppu urundai morekuzhambu:-- for paruppu urundai - 1cup thur dal, half cup moong dal, 1 spoon chana dal . soak all dals 1 hour. grind it with 2 green chilli, 3 red chilli ( up to taste) little water and grind corsely. add salt and mix. Take a kadai heat it with a spoon oil - add mustard seed, kari patha , asafetida' add the dal paste and fry (little try. ) then make small balls. boil a glass of water in a pan , add half spoon oil put the balls and boil 5 minutes then add buttermilk mixture.( half coconut grind with chilli and 1 spoon rice powder fine paste, added to butter milk) bring a boil and take out. Add seasoning andadd salt, asafetida and kari patha. Serve with cooked rice. lalli Note: This 'Parrappu urrandai' is a very good snack too.:wave
Hi Lalitha, I will make normal 'parrupu urrandai kuzhumbu' but not 'parrupu urrandai moor kukzhumbu' let me try and give the FB. :-D
Vendakkai Thalar Kuzhambu Hi ILs, I would like to share my amma's recipe and ofcourse my favourite too Vendakkai (Ladies finger) Thalar Kuzhambu: Ingredients: 1. Tamarind - 1 big Gooseberry size 2. Ladies Fingers - 200-250 gms -> Chop into small circular pieces, like how it has to chopped for dry curry. 2. Tomato - 1 - finely chopped 3. Green Chilli - 1 - slit 4. Curry leaves 5. Hing 6. Jaggery - 1 teaspoon 7. Salt 8. Sesame oil - 3 -4 teaspoons 9. Mustard seeds 10. Sambar powder - 3 teaspoons 11. Rice flour - 1 teaspoon (for thickening) Method: 1. Heat sesame oil in a kadai, add mustard seeds 2. Add chopped ladies finger and fry for 3 - 5 mins 3. Add chopped tomatoes,g.chillies,curry leaves and fry for 3 - 5 mins 4. Add sambar powder,rice flour and fry for 2 mins 5. Add tamarind water, salt,hing,jaggery 6. let the kuzhambu boil for 10-15 mins. 7. Serve hot with rice -Deepa.
Keerai Sambar Ingredients: 1. Keerai (ara keerai or mola keerai) - 1 bunch or 2 bunches (if small) 2. Tuvar Dhal - 2 table spoons (the karandi used to spread dosa batter on the tava) 3. Tamarind - 1 big gooseberry size 4. Tomato - 1 finely chopped 5. Green chillies - 6 to 7 - > slit 6. Oil - 2 teaspoons 7. Salt Method: 1. Pressure cook the tuvar dal 2. wash the keerai and cook well. 3. Mash the cooked dal and add the cooked keerai to the dal , mix them well and set aside 4. Heat oil in a kadai, add chopped tomatoes and green chillies, fry for 2 - 3 mins 5. Add tamarind water and let boil for 5 mins 6. Add the dal+keerai , salt 7. keep stirring and cook for 5 mins on a low flame 8. Serve hot with rice. -Deepa.
