Vellai Poosinikai Mor Kulambu

Vellai Poosinikai Mor Kulambu

Serving Size:4
Ingredients

For Grinding
1 cup curd well beaten
1/2 cup coconut milk
1/4 cup chopped shallots
5 garlic cloves
a small ginger
5 curry leaves
1tsp fennel seeds
1/2tsp peppercorn
5 dried chillies
1/2tsp turmeric powder
1tsp toor daal soak in hot water
1tsp salt

Blend the above mentioned ingredients to a smooth mixture and keep aside.

1 cup diced vellai poosinikai
5 shallots crushed
5 curry leaves
1tsp mustard seeds
1tsp cumin seeds
1/2tsp turmeric powder
1/2 tsp chillie powder
salt to taste

Preparation Methods:

Coat a non-stick pan with 2tbsp oil and add mustard seeds. Once the seeds starts to crack add cumin, curry leaves shallots. Saute for 5 minutes followed by the diced poodinikai with turmeric and chillie powder.

Let the manages saute really well in the spice for about 15 minutes. Then pour in the gridded mixture. Bring it to boil-adjust the level of taste and remove from flames. Serve hot with steaming plain rice.

Comments

Ramya Vijaykumar said…

Slurp!!! Lip smacking Kulambu... Just had lunch but, am feeling hungry again...

Thursday, April 09, 2009 11:37:00 AM

sathya said…

Kulambu looks very rich and delicious..

Thursday, April 09, 2009 1:57:00 PM

Spicy Tofu Sambal in South Indian Style

Spicy Tofu Sambal in South Indian Style Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all..... Ingredients For The Paste: Serving Size: about 10 20 dried red chillies-soaked in hot water for 30 minutes 1/2 cup chopped shallots 2tbsp ginger garlic paste 1/2 cup chopped tomatoes 2tbsp tomato paste 1tsp sugar 1tbsp lime juice salt to taste 2tbsp chili oil Saute all the ingr

Spicy Sambal Fried Mee Hoon

Spicy Sambal Mee Hoon "COOKING FROM HEART" is born from unleashed creativity triggered by boredom and ideas turning the once dreaded chore into timeless pleasures past-times. As many would have know that I'm basically from the South East region and I tend to love Asian Cuisine using sambal paste most of the time preparing noodles. Sambal paste are commonly used as foundation for so many Asian Cuisine and a condiments to e served at the table. Back at my home theres used to be batches of Sample paste bottled up for Future usage. Here I prepare fresh ones whenever I crave for my hometown badly missed food like - " NASI LEMAK, BEE HOON< FISH BALL NOODLES , CURRY NOODLES !!! " Well I tend to go head over heels for noodles. What's Sambal- a common question asked by many a whenever I mention them. Sambal are basically dried chilies either pounded, pureed or finely chopped with shallots garlic and incorporate with wide range of ingredients lik

Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg- The secret to good stir frying is not to put too much in the wok at the one time, if you do, t

Taste of Saras

Search This Blog