BM #123 Week 2 Day 3 - 

The third recipe starts with the letter L and I couldn't think of any word in the native language of Tamil and so resorted to L for Lemon.

I found the use of Sambar powder in a rasam very unique but I learnt that it is pretty common in many families. After I made this version of Lemon rasam, I understand why this is popular :).  A very easy and straightforward recipe with fantastic results.

The dishes I made so far in this A-Z series are -

Recipe Source here
Ingredients - 

Tomatoes coarsely pureed 1 cup
Toor dal cooked 2 Tbsp
Sambar Powder 1/2 tsp
Salt, Turmeric and Jaggery as needed
Coriander leaves few
Lemon Juice 1 Tbsp
Seasoning (Ghee 2 tsp, Mustard seeds 1/2 tsp, Red Chili , Asafotida, Curry leaves few)
Coarsely Crushed - 
Cumin seeds 1 tsp
Pepper 1/2 tsp
Green chili 1-2



Method Of Preparation -

In a sauce pan, mix together the coarsely pureed tomato, coarsely crushed cumin, pepper and green chili, sambar powder, salt, turmeric and jaggery.

Let the mixture come to a rolling boil.

Add in the cooked and mashed toor dal, water to adjust the consistency and coriander leaves.

Let it boil for a few minutes. Meanwhile prepare the seasoning in another pan. 

Heat ghee add mustard seeds, asafotida, curry leaves, and red chili. After the mustard seeds pop, remove from heat and pour the seasoning into the simmering rasam.

Cover the rasam immediately and remove from heat.

Squeeze in a tablespoon of lemon juice and adjust the flavors if needed.

Serve it with steaming hot rice and any dry vegetable saute.



BMLogo


Preparation Time 20 minutes
Serves 

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Posted by Harini R on Saturday, June 12, 2021



BM #123 Week 2 Day 2 - 

This version of Spinach dal is from the Palakkad region. The spice mix used adds texture and flavor to the otherwise regular spinach dal.

I was wondering how it would taste without any souring agent like tamarind or lemon juice. After tasting it we never felt the need for any tamarind or lemon juice at all. A fantastic find for us as we are always looking for unique recipes to make with spinach.

Recipe Source here
Ingredients - 

Spinach washed and chopped 2 cups
Toor dal 1/4 cup
Salt, Turmeric as needed
Seasoning (Oil 1 tsp, Urad Dal 1/2 tsp, Cumin Seeds 1/4 tsp, Red Chili, Asafotida 2 pinches, Curry leaves few)
Spice Mix - 
Oil 1/2 tsp
Urad Dal 1 Tbsp
Coconut 2 Tbsp
Red Chilies 2 (as per preference)
Cumin Seeds 1 tsp



Method Of Preparation -

Wash and pressure cook Toor dal in about a cup of water. Set aside. Mash well before using.

In a heated pan, add oil and roast all the ingredients except coconut and asafotida. Set aside and grind into a coarse paste adding coconut, asafotida and water. Set aside.

In a heated saucepan, boil chopped spinach adding about a half cup of water, salt and turmeric. 

After the spinach is cooked well, add in the coconut spice mix and cooked dal. Let the dal come to rolling boil.

Meanwhile prepare the seasoning by heating oil and adding mustard seeds, cumin seeds, urad dal, asafotida, red chili and curry leaves. 

After the mustard seeds pop and the urad al is golden brown, remove from heat and pour into the simmering dal.

Remove the dal from heat, cover and set aside for a few minutes.

Serve it hot with rice and ghee.


BMLogo


Preparation Time 30 minutes
Serves 3-4

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BM #123 Week 2 Day 1 - 

This week I am continuing with the A-Z series of Tamilian Dishes. This edition's starting letters of the dishes will be J, K and L.

I tried to make this kheer vegan and so used coconut milk. I also didn't fry the cashews in ghee. The combination of coconut milk and jaggery is one of my favorites. This kheer with sago, coconut milk and jaggery is a delightful combo.


The platter includes Kodo Millet, Papaya Curry, Bendakaya Nuvvula Koora, Tomato Kaya Pappu, Cucumber, Homemade Yogurt and Javvarisi Thengai Paal Payasam.
 
Recipe Inspiration here
Ingredients - 

Sago 1/4 cup
*Coconut Milk 1 cup (Canned variety)
Jaggery 1/4 cup (Adjust as needed)
Cardamom Powder 1/4 tsp
**Nuts, roasted few (I used almonds and cashews)

* I used 1/2 cup of coconut cream and watered it down to the desired consistency.
** I dry roasted them to make it vegan. They can be fried in ghee.



Method Of Preparation -

Wash the sago pearls and add about a cup of water and pressure cook for 2-3 whistles or 6 minutes on Manual/Pressure Cook modes in the Instant Pot. After the pressure is released naturally, remove and transfer into a sauce pan.

Heat the sauce pan with the cooked sago pearls and add jaggery. Let the jaggery melt and come to a gentle boil.

Note - If the jaggery has impurities, it is advisable to melt jaggery with half a cup of water separately, strain the impurities and then add to the cooked sago.

Slowly add the coconut milk to the simmering payasam while stirring gently. Sprinkle cardamom powder and remove from heat.

Garnish with roasted nuts and serve warm or cold.


BMLogo


Preparation Time 30 minutes
Serves 3

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BM #122 Week 3 Day 3 -

This dry sauté is a delightful sabji which is mildly spiced along with sautéed okra (bhindi) and crispy potatoes. This is a perfect accompaniment with roti or dal-rice.

To avoid the slimy texture of okra, saute the chopped okra until they are cooked through and dry. I air fried both the chopped bhindi and chopped potatoes to make them crisp separately.

The platter contains Aloo Bhindi, Roti, Rice, Methi-Mango Dal and yogurt.

Ingredients - 

Bhindi / Okra / Bendakaya chopped 3 cups
Aloo / Potato peeled and cubed 2 cups
Onion, finely chopped 1/2 cup
Ginger-Garlic Paste 2 tsp
Salt and Turmeric as needed
Tomato finely chopped 1/2 cup
Dhania Jeera Powder 1 tsp
Red Chili Powder 1/2 tsp (or as needed)
Amchur Powder 1/2 tsp
Oil 2 Tbsp (divided use)
Cumin seeds 1/2 tsp



Method Of Preparation -

In a heated pan, add about 2 teaspoons of oil and fry the chopped okra until they are almost cooked through. Set aside. [I have chosen to air fry the chopped Bhindi for about 10 minutes at 350°F - Slightly spray oil and air fry].

In the same heated pan, add about 2 teaspoons of oil and fry the cubed aloo until they are all golden brown and crisp. Set aside.

[I have chosen to air fry the cubed aloo for about 10 minutes at 350°F - Slightly spray oil, turmeric and red chili powder, toss and air fry].

In the same heated pan, add the remaining oil, cumin and ginger garlic paste. Sauté for a few seconds and add chopped onion.

Sauté the onion until they turn light golden brown. Add in the finely chopped tomato, turmeric, dhania jeera powder, red chili powder and amchur powder. Mix well and allow the mixture to cook well. Sprinkle a spoons of water so that the mixture doesn't stick to the pan.

After the tomatoes are cooked through. Toss in the (air) fried bhindi and aloo. Gently mix so that the spices are all uniformly coated onto the vegetables.

Cook for about 2 minutes and remove from heat. Garnish with chopped coriander leaves and serve with rice/roti.


BMLogo


Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Wednesday, May 19, 2021



BM #122 Week 3 Day 2 - 

Today's star vegetable, Chikkudukaya (Flat Valor Beans), happens to be one of my favorites. Growing up, it was one of the 'not so fond' vegetable. I guess, as we grow older our taste buds also change and sometimes enables us to taste a wider variety of dishes.

This recipe was very new to me and when my friend shared this, I tried it out immediately and it has become a regular affair at home these days.

The mini thali features Methi Dal, Rice, Flat beans dry saute with onion masala (Chikkudukaya Ulli Pacchimirapaya Karam), Fresh yogurt, Mango Pickle and Flaxseed Paruppu Podi

Recipe Source Anjani
Ingredients - 

Chikkudukaya / Flat Valor Beans washed, stringed and chopped 3 cups
Salt, Turmeric as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, chana dal 2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Curry leaves few, Red Chili 1)
To Grind -
Onions 1 cup
Green Chilies 2-3
Coriander leaves few
Ginger 1 inch piece
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp



Method Of Preparation -


Powder the coriander and cumin seeds and then in the same blender/mixer add the onions, green chilies, coriander leaves and ginger and coarse grind (preferably). Set aside.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are brown, add the coarsely ground onion mixture and saute until the raw smell of onion disappears.

Sprinkle salt, turmeric.  Add the stringed and chopped Chikkudukaya. [I partially cooked the chikkudukaya separately and then added at this point].

Mix well and cover. Let the flavors blend in for a few minutes and remove from heat.

Serve it as part of a meal with Rice and dal.

BMLogo

Preparation Time 25 minutes
Serves 5-6

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Posted by Harini R on Tuesday, May 18, 2021



BM #122 Week 3 Day 1 - 

This week I shall highlight some dry saute dishes which are popular at home.

This dish is very popular at my mom's place and I used to love it as a kid. I have recently rediscovered my love for this and is now a fairly regular dish.

The Koora Podi (Curry Powder) which I make is a pantry staple for me and I make a huge batch to last for 15-20 days. I feel this powder adds some protein and extra crunch to any dry vegetable saute.

The thali above features Aratikaya Podi, Tomato Rasam, Rice, Palak Dal, Yogurt, Green Apple Pickle and Gulab Jamun.

Recipe Source Amma
Ingredients - 

Oil 1 Tbsp
Aratikaya / Plantain 2 nos
Salt, Turmeric, Red chili powder as needed
Koora Podi 1/2 cup
Seasoning (Oil 1 Tbsp, mustard seeds 1/2 tsp, Chana Dal 1 Tbsp, Urad dal 1 tsp, Hing 1/8th tsp, Curry leaves few)

For Koora Podi  - 
Chana Dal 2 Tbsp
Urad Dal 2 Tbsp
Peanuts 3 Tbsp
Sesame Seeds 2 Tbsp
Coconut Powder 3 Tbsp
Coriander Seeds 1 Tbsp
Cumin Seeds 1 tsp
Dry Red Chilies 2-3
Garlic 2-3 cloves(Optional)


Method Of Preparation -

To Prepare the Koora Podi (translates to Curry Powder)-
Dry roast each of the ingredients separately until they turn aromatic or change color. Set aside and coarse grind upon cooling.

Peel and dice the plantain and soak them in salted water and turmeric for 5 minutes. Drain and set aside.

Heat a pan and add about a tablespoon of oil. Sprinkle 1/4 teaspoon of turmeric. Add the diced plantain in the oil and fry for about 5-6 minutes until all the plantain is cooked through. Remove the cooked plantain onto a plate and allow it to cool.

Transfer the cooked plantain into a mixer jar and add the Koora Podi from step 1. and pulse so that the plantains are gently mashed and the podi is incorporated.

Put the pan on heat. Add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add the mashed plantain mixture and fry on low heat.

Sprinkle salt and red chili powder as needed and mix well. 

Remove from heat and serve it with rice, dal and rasam.


BMLogo


Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Monday, May 17, 2021


BM #122 Week 2 Day 3 - 

This lip smacking Kuzhambu is for ginger loving people out there. We fell in love with it the first time we had it and it has since become a regular feature on our menu. 

The first time I made it, I felt the ginger was overpowering and later on adjusted it to our taste. It is such a delightful gravy to go with rice or millets or any rice substitute.

So far in the 'A-Z Tamil Dishes' theme, I have posted the following - 


Recipe Source here
Ingredients - 

Tamarind extract from lime sized tamarind
Salt (I added 2 tsp)
Turmeric (I added 1/4 tsp) 
Jaggery (I added 1 Tbsp)
Ginger peeled and grated 2 Tbsp
Seasoning (Sesame Oil 2 tsp, Mustard seeds 1/2 tsp, Chana dal 1 tsp, Urad dal 1 tsp, Red Chilies 1, Hing and Curry leaves few)

Roast and Grind - 
Sesame oil 1/2 tsp
Urad Dal 2 tsp
Pepper 1 tsp
Curry leaves few



Method Of Preparation -

In a heated pan, add oil and fry urad dal, pepper and curry leaves until the dals are brown and the curry leaves are crisp. Remove on to a plate and allow to cool. Powder and set aside.

In a heated pan add the tamarind extract and water (approximately 3 cups of thin tamarind water). Add the grated ginger, the spice powder set aside in step 1, salt and turmeric. Allow the gravy to come to a rolling boil. 

Add jaggery and let the gravy simmer. 

Prepare the seasoning - In a heated pan, add oil, mustard seeds, chana dal, urad dal, hing, curry leaves and red chili. Remove after the mustard seeds pop and dals are brown.

Pour the seasoning into the gravy, cover and remove from heat.

Serve it with steaming hot rice and ghee.

BMLogo


Preparation Time 25 minutes
Makes 3 cups

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Posted by Harini R on Wednesday, May 12, 2021


BM #122 Week 2 Day 2 - 

The most sought after version of Sambar is the Hotel style Sambar, which is served along with Idli or Dosa. After watching a lot of videos and going through many recipes, I came up with this version, which ended up being a hit at home.

I have avoided using onions for personal reasons but feel free to add onions as needed.

This fits into the 'A-Z Tamil Dishes' theme under letter H.

Ingredients - 

Toor Dal 1/4 cup
Moong Dal or Masoor Dal 1/4 cup
Vegetables (Drumstick, Bottle Gourd, Carrots, Tomatoes etc.) diced 4 cups
Tamarind Juice from 1 big lime size tamarind 
Salt, Turmeric as needed
Jaggery 1 Tbsp (Optional)
Seasoning (Sesame Oil 1 Tbsp, Mustard seeds 1/2 tsp, Red Chilies 1, Curry leaves few and Hing 1/4 tsp)
For Sambar Powder - 
Sesame Oil 1/2 tsp
Coriander Seeds 2 Tbsp
Chana Dal 1 Tbsp
Cumin Seeds 1 tsp
Peppercorns 1/2 tsp
Fenugreek Seeds 1/4 tsp
Red Chilies 2-3

*Note - Feel free to use onions generously - some while boiling the veggies and some in the seasoning.



Method Of Preparation -

Wash and pressure cook toor dal and moong dal along with turmeric. [Up to 3-4 whistles in a pressure cooker or pressure cook/manual mode 8 minutes in an Instant Pot].

To Prepare the sambar powder - roast each of the ingredients listed under 'For Sambar Powder' in half a teaspoon of oil until they turn aromatic. Allow them to cool and grind into a fine powder. Set aside.

In a heated deep pan, add all the vegetables using and a few curry leaves. Sprinkle some turmeric. Add about 3-4 cups of water. Cover and let the vegetables cook well.

Add tamarind water (about a cup), salt, jaggery and sambar powder from step 2. Let the mixture come to a rolling boil. 

Mash the cooked dal from step 1 and pour into the simmering vegetable mixture. Add more water if needed to adjust the consistency of the sambar. Let the sambar come to a rolling boil. 

Prepare the seasoning separately. Heat sesame oil, add mustard seeds, red chilies, curry leaves and hing. After the mustard seeds pop, pour the seasoning into the simmering sambar. Cover the sambar and remove from heat.

Serve it with any tiffin like Idli or Dosa. We love it with rice too.

BMLogo


Preparation Time 40 minutes
Serves 6-7

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BM #122 Week 2 Day 1 - 

This week I shall continue with the "A-Z Tamil Dishes". This week the letters are G, H, and I. Gothsu is typically used as an accompaniment to Idli, Dosa or Pongal. 

Usually eggplant/brinjal is used in this recipe but owing to allergies, I have opted to make the basic version with just onions and tomato. 

In our family, we make something called Gojju (which is very similar sounding to Gothsu) but the spice powder used is very different and no dal is added to Gojju. 

Here are two varieties of Gojju we make frequently at home Bendakaya Gojju and Tomato Gojju

Ingredients - 

Onion sliced 1/2 cup
Tomatoes chopped 1 cup
Tamarind extract out of small lemon sized tamarind
Turmeric, Salt, Jaggery as needed
Moong dal 1/4 cup
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Hing 1/4 tsp, Curry leaves few)
Gothsu Powder - 
Oil 1 tsp
Chana Dal 3 tsp
Urad dal 2 tsp
Dhania 2 tsp
Fenugreek Seeds 1/4 tsp
Red Chilies 3 (I used Guntur Chilies)
Hing 1/4 tsp



Method Of Preparation -

In a heated pan, add oil and roast chana dal , urad dal, dhania, and fenugreek seeds one after another and finally fry the red chilies and hing. Remove from heat and powder them upon cooling. Set aside.

Wash and drain and pressure cook moong dal adding about 3/4 cup of water. 

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, add onions and fry until they are golden brown.

Add tomatoes and let them cook until they are mush. Add tamarind extract, gothsu powder, turmeric, salt and jaggery and let them cook together. 

Add about a cup of water and let it simmer for 3-4 minutes.

Add the cooked moong dal and mix well.

Remove from heat and garnish with coriander leaves. Serve with Pongal.



BMLogo


Preparation Time 25 minutes
Serves 4

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BM #121 Week 3 Day 3 - 

Today's post under the Dazzling Dals theme is from the state of Gujarat. This simple, no frills kind of a dal is comfort food to me and this works like a base for a chaat as well.

I made this as part of a Gujarati Thali and every dish in that thali turned out to be our favorites. Here is the Gujarati thali once again.



Recipe Source here
Ingredients - 

Moong Beans 1/2 cup
Salt and Turmeric as needed
Ginger-Green Chili Paste 1 tsp or as needed
Coriander Powder 1/2 tsp
Garam Masala 1/4 tsp
Jaggery 1 tsp
Lemon Juice 1 tsp
Seasoning (Ghee 2 tsp, Mustard seeds 1/2 tsp, Hing 2 pinches, Clove 1, Cinnamon 1/2 inch piece)



Method Of Preparation -

Wash and soak Moong beans for about 2-4 hours. [I soaked overnight].

Pressure cook the Moong beans with salt, turmeric and about 1 1/2 cups of water.

In a heated pan, add ghee and the mustard seeds. After the mustard seeds pop, add hing, clove and cinnamon.

Add ginger-green chili paste and transfer the cooked moong beans. Sprinkle coriander powder, jaggery and garam masala. Sprinkle a few spoons of water if needed and allow the mixture to cook well.

Adjust the flavors if needed and remove from heat. Squeeze some lemon juice and mix well.

Serve warm with roti or rice.


BMLogo

Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Monday, April 19, 2021
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