Steamed Lentil Balls In Spicy Kurma

  Steamed Lentil Balls In spicy Kurma:

          Steamed lentil balls in spicy kurma or Paruppu urundai kurma is a very special and delicious South Indian dish. The tasty dal balls in a tangy kurma is a wonderful dish for a steamed rice.

Ingredients :

 For lentil balls:

·        Split Channa dal / kadalai paruppu – 1 cup

·        Par boiled rice – ½ cup (optional)

·        Salt as needed

·        Onion – 1 finely chopped

·        Garlic – 7 finely chopped

·        Curry leaves few chopped

For kurma:

·        Onion – 1 chopped

·        Tomato – 1 chopped

·        Garlic – 10 sliced

·        Sambar powder – 2 ½ spn(chilli powder + coriander powder)

·        Salt as needed

To grind :

·        Coconut grated – ½ cup

·        Kasa kasa – ½ spn

·        Sombu – ½ spn

·        Garlic – 3

·        Onion – 1/2 chopped

For seasoning :

·        Oil – 2 spn

·        Mustard seeds – ½ spn

·        Split Channa dal – 3 spn

Preparation :

·        Salk channa dal in water for 2 hrs and also rice(if u used)sepearately  for 2 hrs.

·        Wash and chop the vegetables.

·        Grind coconut along with sombu and kasa kasa to make a fine paste with little water. After that add garlic and onion ,grind it coarsely.

Lentil balls prepararion :

·        Grind the channa dal in a blender with salt to a coarse paste without adding water.

·        Place it in a bowl and add chopped onion ,garlic and curry leaves.(if it is watery u can add rice flour) Mix everything and shape them into a small ping pong size balls.

·        Steam cook them for 10 mins and keep it aside.

Method :

·        Heat oil in a pan, add mustard seeds when it pop, add split channa dal and sauté till turns golden brown.

·        Add chopped onion , garlics and fry for a minute.

·        Then add the tomatoes and sauté till it turn mushy.

·        Next add sambar powder ,salt and fry in low flame till the raw smell goes off.

·        Then add grinded paste with enough water. Adjust the salt if required.

·        Cover the pan and cook it for 20 mins.

·        Then add the steamed lentil balls one by one, without crowding.

·        Cover and cook in low flame for 5 to 7 mins. Switch off the flame. Done!

                                   

Remove  from heat and allow an hour of resting time.

so that the kurma is well – imbibed into lentil balls…Jserve with rice..

Dry Mango Pepper Kulambu

     Dry Mango Pepper Kulambu/Maa Vathal Milagu Kulambu:

          Here I have used maa vathal in this kulambu.You may use any vathal and any vegetable like brinjal ,drumstick.

Ingredients :

·        Dry mango vathal – 5 pieces

·        Garlic cloves  - 12

·        Tamarind juice – 1 cup(small lemon size)

·        Salt as needed

·        Turmeric powder- 1 pinch

·        Curry leaves

·        Sambar powder- 1 spn

To grind :

·        Pepper – 2 spn

·        Cumin – 1 spn

·        Garlic cloves – 2

·        Ginger – 1 inch chopped or (sukku powder – ½ spn)

For seasoning:

·        Castor oil – ½ spn

·        Gingelly oil – ½ spn

·        Vadagam – ½ spn

Preparation :

·        Grind the dry ingredients in a mixie into fine powder and keep it aside.

Method :

·        Heat oil in a pan ,add the seasoning items.

·        Then add garlic cloves and sauté for few mins.

·        Next add Maa vatral ,turmeric powder along with tamarind water.

·        Add sambar powder and salt. cover and cook it for 15 mins till raw smell goes off.

·        Then add the fine powder and allow to boil for 10 mins.

·        Cook it and cook until the curry becomes thick.Done!
                                         

                        

Serve hot with raita or pappad or paruppu thuvaiyal..yummyJ

Potato Gravy

    Potato Gravy :

           Potato gravy is a perfect sidedish for peas pulao ,coconut milk rice and also for chapathy.

Ingredients :

·        Potato – 2 medium (boil,peel ,mash)

·        Turmeric powder – ¼ spn

·        Chilli powder – 1 spn

·        Coriander powder – 2 spn

·        Lemon juice – 1spn (optional)

·        Garam masala – 1 spn

·        Salt as needed.

To grind : (1)

·        Onion – 1

·        Tomatoes – 2

·        Ginger – 1 inch

·        Garlic cloves – 5

To grind : (2)

·        Sombu – 1 spn

·        Khus khus – ½ spn

·        Grated cococnut – ¼ cup

To temper:

·        Oil – 1 spn

·        Mustard seeds – ½ spn

·        Urad dal – ½ spn

·        Curry leaves – few

Preparation :

·        Pressure cook potatoes until soft and peel and cut into pieces.keep it aside.

·        Grind onion,tomatoes,garlic ,ginger with enough water  to make a smooth paste and keep it aside.

·        Grind sombu,khus khus,coconut along with little water and make a fine paste

.

Method :

·        Heat oil in a pan ,add the tempering items.

·        Add the ground onion paste and sauté wel til raw smell goes off.

·        Next add spicy powders ,turmeric powder and salt with enough water.

·        Let allow it to cook until raw smell of spicy powders goes off.

·        Then add the grinded coconut  paste and cook it for 5 more mins.

·        Atlast add the boiled potato pieces and lemon juice and cook it for another few mins.Done !

                                

Potato gravy is ready. J serve hot .. 

Simple Snake gourd Stew

   
       Simple snakegourd Stew:

          This is a South Indian receipe which is common in most of the houses. It goes well with steamed rice.This is made of vegetables and lentiles and are semi-soild in consistency i.e less aqueous than sambar.

                              

Preparation time : 10 mins

Cooking time : 30 mins

Ingredients :

·        Snakegourd – 1

·        Tur dal +  Moong dal – 1 cup

·        Onion – 1 small (finely chopped)

·        sambar powder – 2 ½ spoon

·        Salt as required

·        Curry leaves and corainder leaves

For tempering :

·        Oil – 1 spoon

·        Mustard seeds – ¼ spn

·        Urad dal – ¼ spn

·        Asafetida – ¼ spn

Preparation :

·        Wash and cut the snakegourd length wise ,remove the seeds from inside and then slice it thinly.

·        Pressure cook the dals with enough water for 3 whistles and keep it aside.

·        Grind  coconut along with khus khus and sombu into a fine paste.

Method :

·        Heat oil in a pan add asafoetida and mustard seeds and let it crackle.

·        Add urad dhal and fry it becomes golden brown.

·        Then add chopped onion and sauté it well.

·        Add cooked dal into it.

·        Add sambar powder ,salt keep it in a low flame till raw smell goes off.

·        Then add chopped snakegourd with enough water.cover it with lid.

·        Cook it till it becomes soft.

·        At last add the grinded paste and mix well .Adjust the salt if required.

·        Simmer for another 5 mins and off flame …Done!

·        Garnish with curry and coriander leaves.
                            

                      

Snakegourd stew is ready..serve hot with rice .. J