Kadambam Chutney

Kadambam in Tamil means mixture of things.   This Kadamba Chutney Recipe is a unique mouthwatering recipe that is made from fresh coriander leaves, Mint Leaves, , Raw Mango, Lemon, Ginger , Coconut and dals. This kadambam chutney is highly nutritious, easy to make and tastes superb. This simple and easy chutney variety that goes well with Rice, idli , dosa,  and upma.

Preparation Time: 10 mints | Cooking time: 5 mints | Serves: 4nos.

Ingredients:

Chopped Coriander Leaves     2 Tablespoon

Curry Leaves                         Few

Chopped Mint Leaves             2 Tablespoon

Fresh Coconut                       ½ cup

Grated Fresh Raw Mango        2 Tablespoon

Grated Ginger                        2 Tablespoon

Grated Amala /Gooseberry     1 nos.

Chopped Green Chillies          2-3 nos.

Urdh dal                               2 Tablespoon

Tamarind                              ½ inch piece

Lemon Juice                          1 Teaspoon

Oil                                        2 Tablespoons.

Salt                                      To Taste

To Temper :

 Coconut Oil                         1 tablespoons

Mustard –                            1 Teaspoon

Urad dal                              1 Tablespoon

Red Chili                              1 n0.

 Curry Leaves                       few

Hing powder                        ½ Teaspoon.

Method:

• Heat the kadai with 2 tablespoon of oil. Add the urad dal, sauate for a minute.
• Now add curry leaves, grated ginger, Amala, Grated mango,Green chillies and mint leaves. Sauté till the dal turns golden.
• Now add a coriander leaves, fresh Coconut,  and Tamarind, fry for a minute.
• Allow it to cool down. Then add it to the blender along with salt.
• Grind it to a smooth paste by adding required water. Add Lemon juice and mix it well. Now Chutney is ready.
• Actually I forgot to add tempering to the Chutney.
• Heat Coconut oil in kadai and add the mustard seeds. When they pop, add the red chili, curry leaves, urad dal, and Hing.
• When the dal turns a golden brown, switch off the stove.
• Add it to the Chutney.
• Serve with Rice, Dosa, and Idlis.

Notes:

• Adjust the spice according to your taste.
• You can skip coconut .

Varagarisi Pongal-Kodo Millet Ven Pongal

Kodo millet was domesticated in India almost 3000 years ago. It is found across the old world in humid habitats of tropics and subtropics. It is a minor grain crop in India, and an important crop in the Deccan plateau. It is cultivated mainly in Gujarat, Karnataka and parts of Tamil Nadu.

This month is Margazhi Festival Month. So, I wanted to post healthy (millet) Pongal recipes. Today I used Kodo Millet/ Varagarisi in my recipe. There is not much difference between rice Pongal and this Pongal.

Here is how to make Millet Pongal Recipe.

 Preparation Time       5 Minutes

Soak Time                  1 Hour

Course                        Breakfast

 Cuisine                      South Indian

Cook Time                  20 minutes

 Servings                    4 people

Ingredients:

Varagarisi / Kudo Millet          1 cup

Moong Dal                            ½ cup

Water                                     2 ½ cup

Milk                                      ½ cup

Finely chopped Green chillies     1 Teaspoon

Salt                                        To Taste

For the seasoning

   Ghee –                               2 Tablespoon

  Cumin seeds/jeera –            1 Teaspoon

  Whole black pepper–            1 Teaspoon

   Grated Ginger                     1 Tablespoon

   Cashew nuts                       1 Tablespoon

  Curry leaves –                      a sprig

Method

• Wash Millet and Moong Dal well. Soak for 1 hour.
• Add water, milk , and salt in the pressure cooker and pressure cook till done.
• Remove the pressure cooker from heat and let the pressure release.
• Slightly mash the Pongal with the back of a ladle until it is slightly mushy and creamy.
• Heat Ghee in a hot pan, Once the ghee is hot, add cumin seeds, curry leaves, green chili and peppercorns and let them crackle for a few seconds.
• Add cashew nuts and fry until they are slightly browned.
• Pour the tempering over the Pongal.
• Mix and simmer for a minute.
• Serve hot with ghee topped if desired.
• Serve hot with Gosthu, coconut chutney and Sambhar

My Other Pongal Recipes(Cick the Link)

• Bombay Rava Pongal
• Venn Pongal
• Brinjal Gosthu

Appalam Kuzhambhu/ Pappad Gravy

A simple and easy Tamil Brahmin Kuzhambu prepared with fried papad or Appalam in tamarind gravy. Generally, Vathal Kuzhambu is made with vegetables. But this recipe uses Appalam instead. Whenever I run out of vegetables, feel like having Kuzhambu – Appalam Kuzhambu comes to my mind. This tangy Kuzhambu tastes yummy,  when mixed with rice and some sesame oil.

Preparation Time:  10 Minutes

Cooking Time:        20 Minutes

Recipe Category:    Kuzhambhu

Cuisine:                   South Indian

Serves:                    4 Nos.

Ingredients:

Tamarind Extract             3 Cups (  I used lemon size tamarind and extracted)

Appalam/Pappad             2 Nos.(  Break into Pieces)

Turmeric powder             ¼ Teaspoon

Sambhar Powder            1 ½ Tablespoon

Red Chili Powder             1/8 Teaspoon

Grated Coconut              1 Tablespoon (optional)

Jaggery Powder              1 Tablespoon

Salt                               To Taste

To Temper:

Gingerly Oil/Sesame Oil      3 Tablespoon

Mustard Seeds                   1 Teaspoon

 Fenugreek seed                1/4 Teaspoon 

Asafetida Powder               ½ Teaspoon

Curry Leaves                      few

Method:

• Soak tamarind in warm water for 10-15 minutes and extract tamarind water, discarding the pulp.
• Deep fry the papad pieces into hot oil. Keep aside.
• Heat the Kadai and add Oil, Mustard seeds. After it splutters, add the Fenugreek seed .
• Once it become golden brown, add the Hing and Curry leaves. Then  add the grated Coconut, Turmeric , Red Chili Powder and Sambar powder. Sauté it for few seconds.
• Add the Tamarind extract and Salt. Allow it to boil for 15 min, until the oil separates. Cook it in the medium flame.
• Finally add the Jaggery and mix it well. Switch off the flame/heat.
• Add the Appalam just few minutes before serving the Kuzhambu.
• Serve it hot with Rice and Potato Fry and Dangar Pachadi.

Note:

• You can also break the Appalam ( instead of deep frying ) and add it to the tempering .
• Appalam Kuzhambu thicken over the time because of Urdh in Appalam. So add water according to the consistency you desire.
• To add thickness to the gravy add 1 tsp of rice flour in 50 ml of water and add to the Kuzhambu.

Gooseberry Rice/ Nellikai Rice/ Amla Rice

Amlas are a classic Indian wonderberry, and  It is exceptionally tart, astringent, and refreshing.

Amla is a great source of Vitamin C as well as antioxidants known as polyphenols that are believed to combat and protect against cancer causing free radicals. It also aids in strengthening immunity, detoxing liver, keeping cholesterol in check and treating diabetes.

Nellikkai Rice is a very simple vegan rice preparation, made in the same lines of lemon rice. Try this very simple, tangy and spicy rice I am sure you will love it.

Preparation Time     :    10 Minutes                   

Cooking Time                 25 Minutes

Recipe Category        :    Rice varieties - Main Course

Serves                       :     3 No.

Ingredients

Cooked Basmati/ Sona Masoori Rice           2 Cups (Grainy in Texture)

Grated Frozen Nellikkai / Fresh Amla          2No

Turmeric Powder                                      ½ Teaspoon

Salt                                                        To Taste

Ingredients to grind Coarsely

Grated Coconut                         ½ Cup

 Green Chillies                            3 to 4 nos.                 

Grated Ginger                             1 Teaspoon

 Chopped Frozen Amla                 5 No.

Salt                                            a Pinch

Chopped Coriander leaves            1 Tablespoon

Seasoning / Tadka

Coconut Oil                                1 Tablespoon

Mustard Seeds                            1  Teaspoon

Urad dal                                     1/2 Tablespoon

Chenna dal                                 1 Tablespoon

Asafetida Powder                        ¼ Teaspoon

Curry Leaves                               5 nos.

Method:

• Spread the cooked rice in a plate a and keep it aside.

• Grind Coarsely with chopped gooseberry and fresh coconut, with all other grind ingredients .

•  Heat oil in a pan and add mustard seeds asafetida. When they crackle, add all other seasoning ingredients roast till it becomes slightly brown. Add shredded gooseberry , coarsely ground gooseberry coconut mixture.

• Add salt and turmeric powder. Cook this in a low flame till it turns nice color and until the water content is gone. 
• Add the cooked and cooled rice to the prepared mix add and combine well.
• Serve with Pappad, Pachadi, Raitha.

Notes:

• In USA , fresh Gooseberries is not available. So I used frozen Amlas. You can use Fresh Amlas.
• Leftover rice can also be used for this recipe. Here I used Basmati rice if you want you can use normal rice.
• Amla cooks easily so don’t sauté for more time.

Tit bits

Gooseberry oil helps to stop hair fall.

Paruppu Usli with Cabbage (CABBAGE AND DAL CRUMBLE)

Paruppu Usli is a traditional South Indian curry, particularly famous in South India. This is a healthy dish prepared using lentils and vegetables. One of the best way to get more protein and fresh vegetables and manage to eat healthy. Each family has a different way of preparing this, the amount of lentils is also not fixed. Some like more lentils, whereas some like more vegetables.

Cabbage Paruppu Usli........is quite a rare Paruppu Usli, which normally people don't make. because, they are scared, if they add cabbage, the Usli might become soggy. Try this recipe and give me back your feedback. Enjoy

Recipe Category :         Vegetable Dry Subzis

Recipe Cuisine  :            South Indian

Soaking Time    :            30 Minutes

Cooking Time:                20  Minutes

Serves             :              3-4 People

Ingredients:

Chopped Cabbage             2 cups

Curry leaves                           2 Springs

Turmeric Powder                   ½ Teaspoon

 Salt                                          To Taste

For Soaking:

Tovar Dal                              ½ cup

Chenna Dal                          ½ cup

Urdh dhal                              1 Tablespoon

Moong dhal                          1 Tablespoon

Red chillies                             6 no

For Tempering

Oil                                           4 Tablespoon

Mustard seeds                      ½ Teaspoon

Urdh dal                                1 Teaspoon

Method

• Wash the dals and soak along with red chilies for 30 minutes in hot water.
• Drain it and grind Coarsely with salt, Hing and  curry leaves. Do not add water while grinding.
• Spread the paste on a shallow greased plate (or use idli steamer plates) and steam for 7 minutes or so. If using a pressure cooker to steam the paste, do not use the weight.
• Cool the Usli cakes completely, by breaking them into two or three pieces.
• Pulse it in the Blender jar, so that it becomes a fine powder. Keep aside.
• Heat the Oil in a pan, splutter with mustard seeds and urad dal. After the mustard seeds splutter, add the pulsed Usli mixture. Gently roast it in slow fire. Keep aside.
• In the meantime, in another pan, heat a  very little oil, add cabbage and salt, and cover until it is cooked. Keep stirring occasionally.
• When cabbage will get cooked and the roasted dal mixture and mix it well.
• Sauté for another 5 minutes in simmer flame.
• The cabbage Usli is ready to serve.
• Serve with Morekuzhambu and Rice

Please see my other Paruppu Uslis Here:

KOTHAVARANGAI(Cluster Beans) PARUPPU USILI

Asparagus Paruppu Usli ( A Nutritious Lentil Curry)

Brussels Paruppu Usli

Cheera Thoran/ How to make Kerala Style Amaranth Leaves Stir Fry

Amaranth Leaves (Mulai Keerai) Stir Fry is a healthy iron, vitamins and minerals packed stir fry. Its a simple side dish that can be served with steamed rice. The duo makes a perfect combo and you need no extra curries with it. Do try if you get hold of these leaves and enjoy making it at home!  . Here comes My recipe:

Preparation Time:       15 Minutes

Cooking Time      :      10 Minutes

Recipe Category :        Kerala

Serves              :         4

Ingredients:

Amarnath Leaves	1 Large Bunch
Salt	To Taste
Coconut Oil	2 Table Spoon

To Be Grind

Grated Coconut	¾ Cup
Green Chillies	2 Nos
Cumin Seeds	½ Teaspoon
Red Chili Powder	¼ Teaspoon
Turmeric Powder	¼ Teaspoon

For Seasoning:

Coconut Oil	1 Teaspoon
Mustard Seeds	½ Teaspoon
Broken Red chillies	2 Nos

How To Make Cheera Thoran? Here You Go

• Wash the Amarnath leaves thoroughly, remove the hard stalk, sort the leaves and chop it.

• In a blender  put the all above Grinding ingredients and Grind Coarsely.

• Place a nonstick pan on medium heat and add  2 Tablespoon of Coconut Oil , Add the all seasonings and fry for a minute.

• Now add the ground Coconut Paste and add a pinch of salt. Reduce the stove heat to simmer.

• Fry the paste till  raw smells goes away.
• Now add the chopped Green Leaves. Add a salt and one teaspoon of coconut oil. Mix  it well.

• Cover the Pan and cook it for 3 to 4 minutes ,stir occasionally. Then open and stir well until the water goes .

• Dry out any moisture left and the stir fry is ready to be served with rice.

Enjoy!!!

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Pasta Uppuma (PASTA PERFECT ROTINI WITH VEGETABLES)

This vegetable pasta Uppuma can be done very easily and quickly. It's just like regular Uppuma, where rava is substituted by pasta.  This is good for diabetics. It has good carb with fibre.

Ingredients:

Pasta with Vegetables

 Frozen Rotini with vegetables       1 packet

Curry leaves                                 few

Oil                                              1 tsp.

Mustard seeds                              ½ tsp.

Chopped Green Chilies                   1 tbsp.

Hing                                            ¼ tsp.

Salt                                             to taste

Method

• Microwave the frozen pasta & vegetables for 6 minutes.
• Heat the oil in a pan. Season with mustard seeds, green chilies ,Hing and curry leaves.
• Add the cooked pasta and vegetables. Add salt and mix well.
• Keep for a while and remove from the fire.
• Transfer into serving plate.
• Enjoy the Pasta Uppuma.

Milagu Kara Kuzhambu

Milagu Kara kulambu is traditional, spicy, tongue tickling and flavorful made using whole black pepper corns, coconut and spices . Milagu Kaarakozhumbu and Paruppu Thogayal makes a rocking combo on any day. This kulambu is very easy to make and takes just 15 mins or so to make. You can always adjust the whole spices according to your taste and spice buds.

Preparation Time     5 Minutes

Cooking Time          15 Minutes

Cuisine                   South Indian

Recipe Category      Kuzhambhu

Servings                     4 Nos.

Ingredients:

Ginger                               1 Tablespoon (Finely chopped)

Tamarind                            Small Size ( Extract the Juice)

Salt                                   To Taste

Curry Leaves                       Handful

Crushed Peppercorns            1/2 tsp of coarsely

Jaggery Powder                    1 Tablespoon

To be blended into paste

Tomatoes                             2 Nos. (Chopped finely)

Grated Coconut                    ½ Cup

Roasted cumin                      ¼ Teaspoon

turmeric powder                   1/8 Teaspoon

Red Chili Powder                    ½ Teaspoon

Coriander powder                   1 Teaspoon

Sambhar Powder                    1 Teaspoon

Crushed Pepper Corns            ½ Teaspoon

For Tempering/ Tadka

 Gingelly oil / Till Oil                3 Tablespoon

Mustard                                 ¾ Teaspoon

Asafetida Powder                     ½ Teaspoon

Dry Red Chillies                       3 NO.

Method:

• Soak tamarind in water and take the pulp.
• Heat 1 tsp of oil in kadai. Add grated coconut and fry for a minute.Then  Add chopped tomatoes and fry for 2 minutes in a medium flame.
• Now add Red chili powder, Coriander Powder. Pepper corns  and Sambhar powder. Fry for a minute in a low flame.
• Switch off the flame and add asafetida. Let them cool down.
• Take the roasted ingredients in a blender and Grind it nicely..
• Heat oil in a pan add curry leaves and Ginger and sauté well.
• Now add the ground paste and cook well till nice aroma of pepper and dry ginger comes.
• Add tamarind pulp and enough water along with turmeric powder, Jaggery Powder and salt and cook till its thick.
• When oil floats on top, Kuzhambhu is done. 
• Heat a pan, add gingelly oil..
• Fry mustard seeds, Red Chillies , curry leaves and Asafetida
• Add this mixture to the prepared Kuzhambu..
• Garnish with remaining peppercorn powder and coriander leaves.  Serve hot with rice and any Vegetable Poriyal and Thogayal.

 Paruppu Thogayal