Meal maker Kurma

Meal maker Kurma 

Fully rich protein dish.

Mock meat dish ie., Meat look-a-like.

It has an awesome crunchy taste.

Ingredients Needed:-

1. Meal maker - 1cup 

2. Onion - 3 (2 for grinding and 1 chopped finely for frying)

3. Tomato - 2 (medium size) 

4. Turmeric powder

5. Chilli powder

6. Fennel powder (Sombu Podi) 

7. Oil - 2 tablespoons

8. Garam masala powder - 1/2 tsp

9. Water 

Ingredients for Grinding:-

1. Onion - 2 nos roughly chopped

2. Ginger - small piece

3. Garlic - 6 pods

4. Dhania - 3/4 tsp

5. Cumin seeds - 1/2 tsp 

6. Green Chilli - 1

7. Curry leaves 

Grind the above ingredients into fine paste. 

 

Method:-

 

1. Grind the paste and keep aside.

2. Boil water and put meal maker.
Squeeze and wash few times to remove the raw smell.

 

3. Heat oil in a pan add chopped onion and sauté till it becomes brown.

 

4. Now goes the grinded paste and keep on stirring till it becomes brown in medium flame. Roughly it takes 10-12 mins.

5. Now add turmeric, salt, chili powder, fennel (sombu) powder and garam masala and stir for a minute.

 

6. Add in cut tomatoes and cook till oil separates on sides.

 

7. Add washed and squeezed meal maker to this gravy.

 

8. Thoroughly mix and add 1 1/4 cup water and cook.

 

9. Cook till the oil floats on top. Garnish with coriander leaves.

Note:-

1. This can be served with hot rotis.

2. Tastes good with Jeera rice.

3. Coconut milk can be added at last to get creamy texture to this gravy.

Kathirikkai Kadalai Puli Kootu - கத்திரிக்காய் கடலை புளி கூட்டு

Kathirikkai Kadalai Koottu  - Brinjal and Karuppu Konda Kadalai (black channa).
 

Taste very good with nutty flavour.
 

Ingredients Needed:-

1. Brinjal (Kathirikkai) cubed - 1 cup

2. Black channa  - 1/4 cup (soaked in water) cook separately 

3. Salt to taste

4. Turmeric Powder - 1/4 tsp

5. Hing / Perungayam

6. Sambar powder  - 1 tsp

7. Cooked moong Dal  - 1/2 cup 

8. Green chillies  - 2 slit length wise 

9. Thin Tamarind extract  - 1/4 cup

10. Sambar Powder - 1 tsp 

கத்திரிக்காய் கடலை புளி கூட்டு

Ingredients for Grinding:-

1.  Coconut -  2 table spoon

2. Cumin Seeds  - 1/4 tsp
 

Grind this to a coarse paste.
 

 

Ingredients for Seasoning:-

1. Mustard seeds -  1/4 tsp

2. Curry leaves 

3. Oil  - 1 tablespoon 

Method:-

1. Wash and cut Brinjal into cubes.

 

2. Heat oil  in a kadai or pan add mustard seeds to splutter.

 

3. Add Brinjal cubes and sauté for a while.

 

4. Add salt, turmeric Powder, slit green chillies and fry for few minutes.

 

5. Now goes sambar powder - 1 tsp and tamarind extract and cook well.

 

6. Meantime grind grated coconut and jeera into coarse paste.

 

7. Now goes cooked dal, cooked channa and grinded paste.

 

8. Cook well till it reaches desired consistency.

 

9. Koottu is ready and it can be had with plain rice or any variety rice.

கத்திரிக்காய் கடலை புளி கூட்டு

I had it with lemon rice. :-)

Poosanikai Channa Koottu - பூசணிக்காய் சன்னா கூட்டு

Poosanikkai (White pumpkin / Winter melon) Koottu with  Kabuli channa.

In South Indian wedding lunch this Koottu will usually find its way.
 

In my house we make during Pooja days or for family get together.
 

Ingredients needed:-

1. Poosanikkai (white pumpkin)  diced - 2 cups

2. Kabuli channa (soaked overnight and cooked) - 1/4 cup

3. Moong dal - 1/4 cup

4. Turmeric powder

5. Hing

6. Salt to taste.

Ingredients for tempering:-

1. Oil - 1 tsp

2. Mustard seeds - 1/4 tsp

3. Urad dal - 1/4 tsp 

4. Curry leaves

Ingredients for Grinding:-

1. Grated Coconut 2 table spoons

2. Cumin seeds 1/2 tsp

3 dry red Chilli according to taste (here I used one big Chilli) 

4. Rice flour 1/2 tsp 



பூசணிக்காய் சன்னா கூட்டு

Method:-
 

1. Wash and boil moong dal.

 

2. Mean time wash and cube poosanikkai.

3. Add this poosanikkai to boiled moong dal.

 

4. Now goes boiled channa, hing and Turmeric powder.

 

5. Grind coconut, chillies, rice flour and jeera to a coarse paste.

 

6. Pour this grinded paste to the Koottu  and boil for few minutes. 

 

7. Temper with mustard seeds, urad dal and curry leaves.



பூசணிக்காய் சன்னா கூட்டு



Note:-

This Koottu go well with Thuvayal Sadam, Variety rice or even with plain rice.

Adding pinch of sugar enhance the taste of this Koottu.

Beetroot Karamani Poriyal

Beetroot Karamani Poriyal

I made Poriyal with beetroot and Karamani, this I tasted few years ago at the Lunch at Coimbatore Krishna sweets.

Ingredients Needed:-

1. Beet root - 1

2. Karamani (Chowli) red variety - 1/4 cup

3. Oil - 2 tsp

4. Mustard seeds

5. Salt to taste

6. Curry powder - 2 tsp

7. Grated coconut.

8. Urad dal 

Method :-

1. Heat oil in a kadai and temper with Mustard seeds and Urad dal.

2. Add cubed Beetroot, Salt and little water and close with a lid and cook in a medium flame till done.

3. Now goes boiled Karamani, Curry powder, Grated coconut and Curry leaves and fry well.

5. Cook till the water evaporates.

6. Serve this Poriyal either with Sambar rice or Rasam rice. 

Iron and Protein rich poriyal/curry ready to serve.

Avarakkai Poriyal - அவரைக்காய் பொரியல்

Avarakkai Poriyal

Avarakkai (Broad Beans) is a country vegetable (நாட்டு காய் ).
Rich in vegetable protein and fibre.

This Vegetable has many medicinal and weight loss properties. 

Ingredients Needed:-

1.  Avarakkai washed thoroughly and cut into small pieces (I used 250 grms)

2.  Salt to taste

3.  Turmeric Powder

4.  Hing.

Ingredients for Tempering:-

1.  Oil  1 tsp

2.  Mustard Seeds

3.  Urad dal 

4.  Curry leaves 

Ingredients to pound:-

1.  Grated Coconut 1-1/2 table spoon

2.  Dry Red Chilli -2

3.  Cumin Seeds -1/4 tsp

Method:-

1.  Heat Oil in a Kadai , temper with Mustard Seeds, Urad  dal and Curry leaves .

2.  Add cut Vegetables, Turmeric powder, Hing and Salt.
Mix thoroughly, sprinkle some water, cover and cook till vegetables become soft.

3.  Mean time pound the ingredients. (grated Coconut, Red Chilli and Cumin seeds)

4.  Add the pounded Mixture to the cooked vegetable mix nicely .

அவரைக்காய் பொரியல்

5. When the moisture dries switch off.

Different  type of Avarakkai Poriyal is ready to enjoy with Sambar and Rasam .

VENDAIKKAI VARUVAL - LADY'S FINGER FRY - வெண்டைக்காய் வறுவல்

Vendaikkai  Varuval  (வெண்டைக்காய் வறுவல்) is a deep fried dish which we can serve with any Rice.

A regular item in South Indian wedding lunch or dinner menus.

Ingredients Needed:-

1. Vendaikkai  - 2 cups. (Cut into long pieces as shown in pic )

2. Oil to deep fry (I usually fry this in batches so frying is done in less oil)

Ingredients for coating:-

1.   Gram flour (Kadalai Mavu) - 2 tablespoon

2.   Rice flour ( Arisi Mavu) - 2 tablespoon

3.   Hing / Perungayam

4.   Salt to taste

5.   Tamarind water (here I used tamarind paste)

6.   Ellu /Sesame seeds  - 1/2 tsp

7.   Omam / Ajwain  - 1/2 tsp

8.   Turmeric Powder 

9.   Dhania powder - 1/2 tsp

10. Jeera powder  - 1/4 tsp

11. Red Chilli powder  1-1/4 tsp (according to taste ) 

12. Water as needed

Method:-

1. Wash, wipe out the water and cut Lady's finger into big pieces.

2. In a bowl mix all the ingredients with little water to coat the vegetable.
This mix should be thicker than Bajji batter.

3. Add in Lady's finger and mix well.

4. Heat oil in a Kadai, fry in batches till golden and crisp.

வெண்டைக்காய் வறுவல்

Easy to prepare.
This Crispy is enjoyed by all ages....