Posts Tagged ‘Vegetables’

Each and every time we cannot do arraithuvitta sambar because it carries lots of coconut in it.  In order to get the same flavor try with this podi.

Ingredients

Coriander seeds  – 21/2 cups

Red chillies – 4 cups

Chenna Dahal – 1 cup

Black pepper – 1/4 cup

Methi seeds – 1/2 of black pepper

Procedure

Dry fry all the above ingredients except the chillies, till the aroma comes.

Warm the chillies and make it into a fine powder.  Using this podi gives the taste of arraithuvitta sambar taste.

While preparing this sambar if you prefer you can just season 1 tsp of coconut and add to the tamarind water along with the vegetables.

Hotel Sambar

Ingredients

Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp

To fry and grind

Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon

Sambar procedure

-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time stain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.

A very tasty hotel sambar is ready to be served with hot hot dosas.

Kootu by its name says, combine together.  So kootu is a healthy South Indian side dish which is  a combination of vegetables, dhal and spices.

Let me begin with simple milagu or pepper kootu

MILAGU (PEPPER) KOOTU

Ingredients

> To fry and grind

Pepper – 1/2 tsp
Chena Dhal  - 1 tsp
Urud dhal – 1/2 tsp
Dhaniya – 1/2 tsp
Red Chillies – 4 nos (to taste)
Grated Coconut – 2 tbl spoons
Jeera – 1 pinch

> To cook

Preferred vegetable – 2 cups
Mung dhal – 1/2 cup
Salt – 3/4 tsp (to taste)
The vegetables usually used for milagu kootu are Chow Chow, Snake gourd( pudalangai), cabbage, brinjal, cucumber , double beans(Avaraikai), curry beans.

Procedure 


-Pressure cook the desired vegetable along with mung dhal  , salt and a pinch of turmeric powder.
-Add a tsp of oil to the pan and fry the ingredients (except coconut & jeera) given for frying till they are golden brown.
-Grind the fried ingredients along with coconut and jeera into a paste by adding little water.
- Add this paste to the cooked dhal-vegetable mix and allow it to boil for 2minutes.
- Switch off the stove and add a pinch of asafoetida .  Season it with mustard, broken urud dhal and fresh curry leaves.
You can also add fresh finely chopped coriander. This is optional.

Hotel Sambar

Ingredients

Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp

To fry and grind

Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon

Sambar procedure

-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time strain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.

A very tasty hotel sambar is ready to be served. It can be had with raw rice, idli, dosa etc.

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It is the easiest of all the kuzhambu varieties. There are different varieties of more kuzhambu.

Method I

Ingredients

Thoor dhal or chenna dhal – 1 tsp ( soak it in water for 1/2 an hour)

Jeera – 1 tsp

Dhaniya – 1/2 tsp

Green Chillies – 4 to 5 Nos

Red Chillies – 4 Nos

Methi seeds & split urud dhal -1/4 tsp

Grated coconut – 2 tbl spoon

Fresh butter milk – 2 cups

Mustard seeds – 1/2 tsp

Coconut oil – 1tbl spoon

Asafoetida – 1/ 2 tsp

Turmeric Powder -1/4 tsp

Procedure

-Apply 1/2 spoon of coconut oil fry the methi seeds and urad dhal. Once it is golden brown in colour add the red chillies and fry them . Switch of the stove and add the green chillies and just fry it for 30 seconds so that the raw smell vanishes.

-Allow the ingredients to cool and grind it along with the soaked thoor or chenna dhal, jeera, dhaniya, asafoetida and fresh grated coconut into a smooth paste.

-In case you use the vegetables white pumpkin, ladies finger, potato, carrot, green tomato etc will serve well.

- Precook the vegetables with salt. Allow them to cool and then add to the butter milk. Ladies Finger has to be cooked in tamarind water.

-Season the mustard and fresh curry leaves in 1/2 tbl spoon of coconut oil and add to the butter milk.

-Finally add the paste and turmeric powder simmer it on the low flame and when it starts to froth at the sides turn the stove off.

Method II

Even if the butter milk is little short of quantity we can prepare more kuzhambu using the below mentioned method. This is also called irrupuli kuzhambu.

Ingredients

Chenna Dhal – 1 tsp

Methi Seeds – 1 /2 tsp

Red chillies – 8 to10 nos

Tamarind – size of 1 big goose berry

butter milk – 1 cup

Grated coconut – 2 tbl spoon

Mustard seeds – 1/2 tsp

Coconut oil – 1tbl spoon

Asafoetida – 1/ 2 tsp

Procedure

-Apply1/2 tbl spoon of oil in the pan and fry the chenna dhal, methi seeds and red chillies till they are golden brown. Allow the ingredients to cool and grind it along with fresh grated coconut and asafoetida into a smooth paste.

- Strain the tamarind with 1 and 1/2 cup of water .

- Precook the vegetables with salt and turmeric powder in the tamarind water . Allow them to cool and then add to the butter milk.

-Season the mustard and fresh curry leaves in 1/2 tablespoon of coconut oil and add to the butter milk.

-Finally add the paste to the tamarind- butter milk mixture, simmer it on the low flame and when it starts to froth at the sides turn the stove off.

Method III

This is an readymade mixture of more kuzhambu and it takes few minutes to prepare the kuzhambu once the mix is ready. Shall we name it as bachelor’s more kuzhambu?

Ingredients for preparign the more kuzhambu powder

Thoor Dhal – 1 cup

Chenna Dahl – 1/4 cup

Red Chillies – 1/2 cup

Dhaniya, Mustard, Methiseeds,Raw rice, Poppy seeds (optional), Jeera(raw)each – 1 tbl spoon

Procedure to make the powder

Fry all spices except jeera till thy turn reddish in color.

Allow it to cool. Add jeera and grind into a smooth powder.

Add 3 tsp salt, 2 tsp turmeric powder 2 tsp asafoetida powder and mix well.

Preserve it in an airtight container. It will last for a long time.

Procedure to make kuzhambu

-Add the precooked vegetables , 2 tsp of the above powder, salt to taste to 2 cups of butter milk. Mix it well.

-Season the mustard and fresh curry leaves in 1/2 tablespoon of coconut oil and add to the butter milk.

-Simmer it on the low flame and when it starts to froth at the sides turn the stove off.

Aviyal is the delicacy of south Indian menu. You can prepare it vegetables like ash gourd (pooshanikai), carrot, beans, potato, sweet potato, plantain, colacasia (Sepan Kizhangu), mochai parrupu, drumstick etc. This this the general list of veggies we use for aviyal.

Ingredients

Uniformly cut vegetables – 1 basin full (say around 400 gms)
Coconut grated – 1 cup full
Cumin’s seeds – 1 tsp spoon
green chillies – 2 to 3 in nos (depending on how hot you require)
Coconut oil – 2 tsp

Procedure

-Cut the vegetable into slightly big pieces, preferably in uniform size.

- Pressure cook them (except drumstick ) by adding less amount of water,salt and turmeric powder.

- Drumstick must be cooked separately. if pressure cooked it will get smashed.

- Grind the coconut , cumin’s seeds and green chillies. Need on be grind ed very smoothly.

- Mix the coconut paste with fresh curd or thick butter milk.

- Mix the cooked vegetables with curd gravy.

- Take 2 tsp of coconut oil and allow it to fume over low heat and pour it in the mixture.

- Heat the mixture in low heat for about 2 minutes. It should not boil . Curd will curdle if boiled.
garnish with fresh curry leaves. Seasoning is not necessary for this.

Aviyal is served in almost all pandhi sapadu. It is very tasty and also nutritious.

Uthappam Varities

Using Dosa Batter we can make different varieties of uthappam. Uthappam is nothing but little thick garnished dosa.

PLAIN UTHAPPAM

Apply the dosa batter in the tawa. Don’t make too flat as that of Dosa. Spread the batter little thick. Apply oil on both sides so that it can be flipped easily. Either you can make a plain uthappam or can saute mustard seed, more milagai or green chillies, curry leaves and asafoetida to get an added flavour.

Let me tell you how to make simple ONION UTHAPPAM

• Finely chop the onion and green chillies. Add 1/4 spoon of salt to the onion . The quantity depends upon an individual. Some prefer with more onion and green chillies.
• Now apply the dosa batter in the tawa. Don’t make too flat as that of Dosa. Spread the batter little thick.
• Scatter the onion and chillies uniformly on the top side of the dosa and apply oil on both sides. Since the batter is wet the onions will stick on to the batter.
• Using a idili moodi cover the dosai for about 2 minutes in low heat so that the onion will get cooked and you will not have the raw smell.
• By now the onion would have stuck to dosai. Now turn the dosa allow it to cook for a minute. Now both the onion and the dosa would have been well cooked . In fact the onion would would have turned into crispy brown.

It is always better to cook the side of dosai without vegetable little crispy.

The Tasty onion Uthappam is ready.

The same way you can make different types of Uthappams.

MIXED VEGETABLE UTHAPPAM-

Finely chopped, carrot, onion, cauliflower, cabbage , fresh green peas, coriander.

The vegetables must be finely chopped. Green peas can be grinded once in the mixie (call it oru thirippu). Then the procedure is same as that of onion uthappam.

TOMATO UTHAPPAM –

Fresh red tomatoes. Pepper powder.

Cut the tomatoes into round slices. Apply little salt and place it in the fridge for 10 minutes before making the uthappam. Carefully spread the tomato slices on the dosa and also sprinkle the pepper powder on the top of the tomato slices. The dosa should not be very thick because you cannot turn this uthappam and cook. If you do it all the tomato slices will stick to the tawa.
So first cook it by closing it idili mooddi , and apply little more oil to make it crisp.

You can also make this finely chopped onions , tomatoes , green chillies and coriander.

PALAK UTHAPPAM -

Finely Chopped palak -1 cup, onion 1/2 cup and green chillies

Now cook the palak for about 5 minutes. Since palak has lots of water content, it will get cooked within few minutes. Now apply 1 tsp of oil in kadai and fry the green chillies & onion for about 2 minutes and then add the cooked palak and season it till the water content evaporates. You can very well mix the with the dosa batter and make the uthappam.

You can make this type of nutritious uthappam with any type of of greens. Esspecially with methi, an araikeerai the taste is very good. Children will also like it very much.

The other different toppings are

1. PODI UTHAPPAM

Sprinkle chutney podi over the utappam

2. PATANI UTHAPPAM

Uthappam spread with green peas & spices . Here the spices mean 1/2 garam masala powder, chopped coriander and chillies.

3.CARROT PODI UTHAPPAM

Uthappam spread with grated carrot and spice mix

4.TOMATO CHEESE UTHAPPAM

Uthappam spread with fresh tomatoes and cheese

5.KUDAIMILAGAI CHEESE UTHAPPAM

Uthappam spead with capsicum and cheese

6.PODI CHEESE UTHAPPAM

Uthappam spread with grated cheese and spice mix

While using cheese it is better to grate it than using is as flakes. Mushrooms can also be used fro toppings.

By using your own creativity try to make your kitchen a healthy restaurant for your family and friends.

ARRAITHUVITTA SAMBAR

In my previous post I told you how to prepare a sambar with the help of sabar powder. Now i will tell you how to prepare arraithuvitta sambar.

SAMBAR PROCEDURE

Ingredients


Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp

To fry and grind Red Chillies – 6 nos Coriander seeds (Dhaniya) -1 1/2 Table spoon Chenna dhal – 1Table spoon Methi Seeds – 1/2 tsp Black pepper – 1/2 tsp Grated coconut – 1 table spoon.

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon

Procedure

-Pressure cook thoor dhal with little turmeric powder.

- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .

- Apply some oil in the kadai and fry the things to be grounded. You have to fry the coconut till it is golden brown separately. Let it cool and grind into a paste by adding some water.

-Again apply some oil in the kadai & season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.

- In the mean time stain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables.

- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked.

- Now add the well smashed thoor dhal and the prepared paste to the mixture. Mix it well and allow it to boil for another 5 minutes.

- Add few curry leaves and chopped coriander.

Arraithuvitta sambar is ready.