456: Dahi Papdis Chaat

Papdi chaat as the name suggests has lots of papdis, tossed in a blend of chutneys, curds and potatoes. Mix the papdis, chutneys and curds the way you want. Here Is a Quick Delicious Chaat Recipe to trigger your taste buds!

Ingredients:

Crispy Papdis                                20 nos

Potatoes boiled and chopped          2 medium

Whisked Plain curds (Yogurt)         1 cups

Sweet tamarind chutney                4 Tbsp.

Green Chutney                             4 Tbsp

Roasted cumin powder                  1 teaspoon

Chaat masala                               1/2 teaspoon

Red chilli powder                           1/2 teaspoon

Sugar                                          1 Tsp.

Salt                                             To Taste.  

   

For The Garnish

Finely chopped coriander              4 tbsp

Sev                                            as required 

Method:

• Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
• Coarsely crushed Papdis and arrange them on a serving plate.
• Place some potatoes on each papdi. Drizzle a little green chutney and sweet tamarind chutney.
• Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
• Top it all up with chilled yogurt.
• Drizzle some more of the sweet tamarind chutney, Green chutney on it.
• Serve immediately garnished with coriander and sev.
• 
  

Ready Steady Go...... Gulp Gulp Mmmmm Mmmm.........
Enjoy Making this yummy chaat and feasting over it!! 

455 : Karamani Kuzhambhu/ Black Eye Beans Gravy

Karamani is a legume that can be used to make lot of recipes like Kuzhambhu, Sundals, side dish for chapatti . Karamani Kuzhambhu/Black Eye Beans Gravy   is a traditional south Indian dish; it tastes great with white rice and ghee. If you are looking for easy and healthy kuzhambhu recipe, then do try this dish.

Ingredients:

Karamani / Black Eye Beans     1 cup soaked

Tomato                                   2 No.

Tamarind                                small Lemon size

Red chili Powder                    - ½ Tsp.

Sambhar Powder                      2 Tbsp.

Turmeric Powder                      ¼ Tsp.

Asafetida Powder                      ½ Tsp.

Sugar                                       1 Tsp.

Salt                                         To Taste

Coconut oil                               1 Tbsp.

Coriander Leaves                      for decoration    

 

To Grind

Coconut                                   ½ cup

Fennel Seed                             1 Tbsp.

Method:

• Soak Karamani overnight, rinse 3-4 times in water and pressure cook with enough water, salt for 3 whistles
• Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.
• Soak tamarind in 1 cup water for 10-15 minutes and extra juice. Keep aside.
• Chop the tomatoes and keep aside.
• Grind together all the ingredients listed under 'To Grind' use little water if required. Keep aside.

To Make Kuzhambhu:

• Heat the coconut oil in a  kadai, Add in tomatoes, salt and sugar. Mix well and cook till they turn mushy.
• Add in all spice powders and mix well. Now add a coconut paste mix well.
• Add tamarind juice, and bring it to good boil.  Add cooked Karamani with water and Bring this to boil, simmer it for 15 to 20 mins till oil separates.
•  Serve hot with steamed rice and Pappad.

Pathiya Kuzhambhu

This dish belongs to the pathiya sapadu category. It is very light on your tummy. Later I will post pathiya Thalighai recipes. Last week, there were too many heavy potlucks. So I want to make pathiya Thalighai for light my tummy. I am glad to share with you this tangy and easy traditional recipe here. Hope you will enjoy

Ingredients:

Vara Manjal (Dry Turmeric )  -          1/2 no .(very small piece)

Red chilies                                       1 no.

Coriander seeds                              2 tbsp

Black Pepper corns                          2 tbsp.

Fenugreek                                     ½ tsp.

Sundaikkai Vatrals                           1 tbp.

Manathakkali vatrals                        1 tbsp.

Tamarind                                        Lemon size

Gingely oil  (Nella Ennai)                  2 tbsp.

For Seasonings:                                                                  

Gingely oil                                      1 tbsp.

Red chilies                                      1 no.

Curry leaves                                     few

Designated coconut                          1 tbsp.(optional)

Hing                                               a pinch.

Method:

• Heat a oil in a pan, fry manjal, red chilies, coriander seeds and curry leaves till brown and grind very nicely.
• Soak the tamarind in hot water for 15 minutes and extract the juice.
• Add salt and grounded masala in it and mix well.
• Heat a oil in a pan, fry the vatrals, and fenugreek till brown. Add to the kuzhambu mixture.
• Heat the kuzhambu in low heat. Boil until oil till oil separates out.
• When the kuzhambu thickens, add a teaspoon of Gingelly oil and remove from flame.
• Heat a oil in a small pan, fry the seasonings and pour over to the kuzhambu.
• Serve with Rice, Paruppu Thogayal and Sutta appalam.

•