Showing posts with label Tamarind. Show all posts
Showing posts with label Tamarind. Show all posts

Milagu Puliyodarai



BM #124 Week 3 Day 1 - 

This week I shall continue the theme of A-Z dishes in Tamil Nadu cuisine. This month the starting letters are M, N and O.

Milagu (Pepper) Puliyodarai is a typical temple style pulliyodarai. I have come to know that in many temples across South India, Green Chilies and Red Chilies are not used to flavor the puliyodarai for various reasons. 

This particular recipe is apparently from the priest of Parthasarathy Perumal Temple as quoted in the original recipe.

I was very skeptical about adding just the pepper powder to flavor the puliyodarai and added slightly less than the original recipe but it was just perfect for our taste buds. So feel free to adjust the pepper powder as preferred.

Recipe Source here
Ingredients - 

Sona Masuri Rice 1 cup (Any short grained rice works well)
Black Pepper Powder 1 tsp (adjust as needed)
Seasoning (Sesame Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Cashews 2 Tbsp)
Curry leaves torn few

For the Tamarind Paste - 
(Sesame Oil 1 Tbsp, Mustard seeds 1/2 tsp, Fenugreek seeds 1/4 tsp, Cumin 1/2 tsp, Asafotida 1/4 tsp, few Curry leaves) 
Tamarind extract 1/2 cup (extracted from lemon sized piece of tamarind)
Salt, Turmeric as needed (I added 1 1/4 tsp of salt, 1/4 tsp turmeric)


 Method Of Preparation -

Cook rice in any method (Rice Cooker, Instant Pot, Pressure Cooker or Stove top). Allow the rice to cool by spreading the rice gently in a wide serving bowl/plate. Sprinkle pepper powder and gently mix. Set aside.

In a heated pan, add sesame oil and mustard seeds. After the mustard seeds pop, add fenugreek seeds, cumin seeds, curry leaves and asafotida. 

Pour the tamarind extract and mix well. Allow the tamarind extract to cook well until the oil floats and the tamarind paste thickens. 

Meanwhile, in another heated pan, add sesame oil, chana dal, urad dal, cashews and curry leaves. After the dals are brown,  remove from heat and Pour the contents into the simmering tamarind paste. 

Cook the tamarind mixture for a couple more minutes all the while stirring it gently. Remove from heat. The tamarind mixture for puliyodarai is ready.

Pour the mixture into the rice (from step 1) and gently mix. I had about 1 tablespoon of the tamarind mixture leftover for the amount of rice I had on hand.

The Milagu Puliyodarai is ready to be offered to the Lord.


BMLogo


Preparation Time 25 minutes
Serves 2-3

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Posted by Harini R on Saturday, July 17, 2021
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Inji Kuzhambu ~ Ginger Tamarind Gravy



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
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Gothsu



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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Posted by Harini R on Monday, May 10, 2021
6 comments
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Beans Poricha Kootu




BM #120 Week 2 Day 2 - 

Today's recipe is this flavorful kootu with Green beans which I love. The kootu masala is very easy and quick to make as well. My friend makes the masala ahead of time and just grinds the coconut as needed.

Ingredients - 

Toor Dal 3/4 cup
Salt, Turmeric as needed
Tamarind Extract 2 Tbsp (or as needed)
Green Beans chopped 1 cup
Coriander leaves finely chopped 1 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Methi seeds a pinch, Cumin seeds 1/2 tsp, Curry leaves few, Dry red chili 1-2, Asafotida 2 pinches)
To Roast and Grind-
Chana Dal 2 tsp
Urad Dal 2 tsp
Coriander seeds 1 tsp
Cumin Seeds 1 tsp
Dry Red Chilies 3-4
Coconut 1/4 cup (I used frozen)



Method Of Preparation -

Pressure cook chopped green beans and toor dal separately adding a pinch of turmeric.

While the dal is cooking, the masala powder can be made. Roast all the ingredients except coconut, separately. Grind the roasted ingredients and add the coconut and half cup of water water to make a fine paste.

After the dal is cooked and the pressure released, heat a pan and add oil and the rest of the seasoning ingredients. 

After the mustard seeds pop and the dals are brown, add the cooked green beans, and the kootu masala and allow them to cook for a few minutes. 

Add in tamarind extract, salt, turmeric, jaggery (if using), and the cooked toor dal. Let the flavors blend in.

After the kootu simmers for a few minutes, remove from heat and serve hot with rice and ghee.

BMLogo


Preparation Time 40 minutes
Serves 4-5

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Posted by Harini R on Thursday, March 11, 2021
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Wadiyala Pulusu - A-Z Andhra Dishes



BM #117 Week 3 Day 1 - 

For today, the dish is supposed to be starting with the letter 'W'. I took a phonetic exception. In Telugu, there is no distinction between the starting sounds of V and W. Conventionally all dishes/ingredients start with V. So here I have used Wadiyalu instead of Vadiyalu, meaning Vadi in Hindi or Sun Dried fritters in English.

On one of our daily walks, I was talking about Vada Curry when my friend mentioned that they make Vada Pulusu and also Vadiyala Pulusu. I didn't want to make Vada Pulusu and also Wadiyala Pulusu back to back for this series. So I went with Vankaya Ninchudukaya for V and Wadiyala Pulusu with W.

The Moong Vadi which I used was spicy by itself so I had to adjust the red chili powder in the gravy. I thought the fried vadi would disintegrate in the gravy. But the vadi held its shape and was very flavorful when mixed in rice. 

Before we get on with the recipe, here is a recap of all the dishes in this series.


Ingredients - 

*Oil 1 Tbsp
**Vadiyalu / Vadi 3/4 cup
Tomatoes, chopped 1/2 cup
Tamarind Extract 2 Tbsp or as needed
Salt, Jaggery, Turmeric, Red Chili Powder as needed
Dhania Powder 2 tsp
Water 3-4 cups
Rice Flour or Besan 4 tsp + 3 Tbsp of water to make a slurry
Coriander leaves for garnish
Seasoning (Oil 2 tsp, Fenugreek Seeds a pinch, Mustard Seeds 1/2 tsp, Urad Dal 1/2 tsp, Curry leaves few)

*The Vadi/Vadiyalu can be deep fried as well. So quantity of oil can be adjusted as needed.
**I used Moong Dal Vadi but Urad Vadi can also be used.



 Method Of Preparation -

In a heated pan, add a tablespoon of oil and fry the vadi/vadiyalu until they are golden brown.



Remove them using a slotted spoon onto paper towels to drain any excess oil.

In the same pan, add oil and the rest of the seasoning. After the mustard seeds pop and the urad dal browns, add tomatoes and cook until they are mushy.

Sprinkle turmeric, salt, red chili powder, dhania powder and mix well.

Pour the tamarind extract and let it come to a boil.

Also pour 3-4 cups of water and let it come to a rolling boil.

Make a slurry with either rice flour or besan(gram flour) in about 3-4 tablespoons of water and pour it into the simmering gravy. Keep stirring until the slurry is incorporated.

Adjust flavors as needed and gently slide the fried vadis into the gravy.

Remove from heat, garnish and serve it with steaming hot rice.
BMLogo
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117


Preparation Time 25 minutes
Serves 5-6

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Posted by Harini R on Sunday, October 18, 2020
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Proso Millet Pulihora - Millet thali - Day 25




BM #116 Day 25 - 

As we slowly inch towards the end of this month long marathon, there is a sense of achievement and relief all in the same breath. In that same breath there is also a feeling of disbelief that this marathon is coming to an end.

So on the penultimate day I showcase a Millet Thali where I have substituted our meal with millets instead of rice. It is more like a weekend meal with Bendakaya Fry, Tindora Fry, Proso Millet Pulihora, Tomato Dal, Tomato Rasam, Proso Millet, Yogurt and Sweet Boondi.

Read on for the recipe of the Proso Millet Pulihora.

Ingredients - 

 Proso Millet 1 cup
Pulihora Sauce 2-3 Tbsp
Seasoning (Oil 2 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Peanuts handful, Jeera 1/2 tsp, Mustard seeds 1 tsp, Curry leaves few, Hing couple pinches, Red Chillies 2, Turmeric 1/4 tsp)

Method Of Preparation -

Soak the millets overnight. Pressure cook the millet with about 1.5 cups of water. [I cooked the millet in the Instant Pot for 4 minutes in the Manual mode].

 Spread the cooked millet in a wide platter.

 Mix in the tamarind sauce into the millet. Ensure that the sauce is evenly mixed into the millet. Adjust the salt if needed.

 Prepare the seasoning by heating oil and adding all the ingredients listed under the seasoning. After the mustard seeds pop, peanuts are golden brown, remove from heat and transfer the seasoning into the prepared pulihora.

 Serve warm.


 

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Preparation Time 30 minutes
Makes 2 cups

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Posted by Harini R on Tuesday, September 29, 2020
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Fatafat ~ Tamarind Candy - A-Z Andhra Dishes



How many people have enjoyed this tamarind candy, which was known as Fatafat, during their childhood days? I remember getting these from the corner store on my street without telling my parents as we were forbidden to buy stuff like that.

 Later on I remember when we used to go to my maternal grandma's place during the summers, my cousins and I used to make it as the old timey mortar and pestle was easily accessible and we used to take the help of our older cousins.

 When I made these at home the other day, my husband just went 'mmm...' remembering our childhood days. 

 Back then, we never roasted cumin and pepper. It was just tamarind, jaggery and salt as they were the easiest to sneak out of the kitchen :).

 I have used rock sugar as it is supposed to be more medicinal and the addition of roasted jeera and pepper to make it more flavorful.

 As a disclaimer, I am not sure if this is an authentic Andhra recipe but this candy is something I remember loving during my childhood. I don't claim this to be any digestive or medicinal candy. 

Ingredients - 

 Tamarind cleaned marble sized portion
Rock Sugar / Mishri / Patika Bellam 1-2 tsp
Black Salt a pinch
Asafotida a pinch
Cumin Seeds 1/4 tsp
Peppercorns 4-5

Method Of Preparation -
In a small heated pan, dry roast cumin seeds and peppercorns until they turn golden brown. Remove from heat and powder them. Also powder the rock sugar.

 Grind the tamarind into coarse pulp in a mortar and pestle or in a mixer/grinder/chopper.

 In the same heated pan, add the tamarind, cumin-pepper powder, powdered rock sugar, black salt and asafotida. Sprinkle a few drops of water and mix well on low heat.

 Once the mixture comes together, remove from heat and allow it to cool down for a few minutes.

 Divide into 10 equal portions all the size of a garbanzo bean/chole chana. Roll those in powdered rock sugar so they don't stick to each other.

 Enjoy this sweet-tangy candy and go down memory lane!


BMLogo

  Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Preparation Time 15 minutes
Makes 10-12 

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Posted by Harini R on Wednesday, February 12, 2020
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Tomato Gojju



BM #105 Week 1  Day 2 - 

 Tomato Gojju as we call it is a tangy, spicy and slightly sweet tamarind gravy which goes well with rice or Pongal or Khichdi of any type. 

 I have been enjoying this since my childhood in a slightly modified form and this happens to be my personal favorite. I made the same kind of gravy with Okra (Bendakaya Gojju), Spinach or any other greens etc. Tomato Gojju is the simplest of all and is typically made when we run out of veggies at home :).

 Ingredients -

Tomatoes, chopped 1 1/2 Cups
Tamarind Lime sized 
Turmeric 1/4 tsp
Red Chilli Powder 1/4 tsp (or as per taste)
Green Chillies sliced 2-3 (or as per taste)
Jaggery / Sugar 2 tsp or as needed
Salt as per taste
Rice Flour 1-2 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Methi Seeds 1/8 tsp, Mustard Seeds 1/2 tsp, Hing/Asafoetida couple pinches, Curry Leaves a few)
Coriander leaves finely chopped for garnish
To Grind - 
Sesame Seeds 2 Tbsp
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Coconut Powder 1 tsp
Red Chilies 1-2

Method Of Preparation -

 In a heavy bottomed pan, add oil and the rest of the seasoning. After the mustard seeds splutter, add the chopped tomatoes, sliced green chilies and cook until the tomatoes are soft and mushy.

 Meanwhile, soak/boil the tamarind and squeeze out the juice and pour into the simmering mixture.

 Grind the ingredients listed under 'To Grind' into a fine powder. Add this powder to the mix.

 Add about 3-4 cups of water. Also stir in turmeric, jaggery, salt and red chili powder.

 Let the gojju/gravy boil for about 6-8 minutes. 

 Mix the rice flour in 4-5 Tbsp of water into a smooth paste. Add this paste while briskly stirring the Gojju so the rice flour doesn't form lumps.

 Adjust the taste and consistency and garnish with chopped coriander leaves. 
Serve hot with rice or Pongal or Khichdi.



BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#105.

Preparation Time 20 minutes
Serves 4-5

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Posted by Harini R on Friday, October 4, 2019
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