Cooking recipes: kuzhambu

Showing posts with label kuzhambu. Show all posts

Sunday, April 6, 2014

Chettinattu Karuppu Kondai kadalai Kuzhambu Chettinad Black Channa curry

Usually in chettinad black channa is preferred to white since it is considered to be more nutritious. Channa is rich in proteins and is ideal for growing children. Since we consume chenna along with its skin, it becomes fibrous and hence forms a healthy food for diabetic patients. I always soak ½ kg of channa every 15 days and store it in a Tupperware box in the chill tray. It will stay fresh for 15 to 20 days. You can store green peas also like this. So if we have soaked channa ready at home then whenever we are short of time or run out of vegetables, this dish will be a good choice. It will be very tasty with rice and idly. I have not inserted any photos here as my daughter promised that if I post the recipe she will prepare the dish and post the snaps here. A chance also for me to see how my recipe works out.

Ingredients
Soaked channa-1 cup
Potato-1 big
Big onion-1
Tomato-1
Garlic-4 to 5 pods
Chillie powder- 1 table spoon or ( Kuzhambu milagai thool-2 tablespoon)
Coriander powder-2 tablespoon

Tamarind-very little (2 sulai)

To season
Cinnamon-2 pieces
Clove-2
Fennel seeds-1 teaspoon
Curry leaf-little

To grind (If you want a thick gravy grind the paste else use 1/2 cup of coconut milk)
Coconut-3 table spoon
Cashews-4
Fennel seeds-1 teaspoon

Procedure
Keep the cooker in the stove. Pour 2 tablespoon of oil. Season with the items in’To season’
Sauté the big onion, tomatoes and the garlic pods .Add the cut potato pieces and channa. Mix well, add the chilli powder and the coriander powder. Pour 3 cups of water and the salt required. Close the cooker and cook for 10 to 12 minutes. After the pressure goes open the cooker and check for consistency. If it is going to be used for rice as gravy add the tamarind water and 1/2 cup of coconut milk and cook for another 5 minutes. If the gravy is for idly ,chapathi,naan or paratta add the grinded masala and the tamarind water and cook for another 5 minutes.

Tamilnadu Mutton Curry Aatu Kari Kuzhambu

I always like home style mutton gravy. Here is an quick and easy South Indian Style mutton curry/ kulambu made in pressure cooker.

Mutton Curry

Ingredients

Mutton( goat) pieces with bone- 1/2 kg

Onion large( sliced)- 1 no

Tomato small( chopped)- 4 nos

Ginger and garlic paste- 2 tbsp

Red chilli powder- 3 tsp

Coriander powder- 2 tsp

Turmeric powder- 1/4 tsp

Cinnamon- 1" stick

Cloves- 6

Sombu/ fennel seeds- 1/2 tsp

Bay leaf/ brinji leaf- 1 no

Curry leaves- few

Oil- 3 tbsp

Salt to taste

Mutton Curry South Indian Style

Method

Heat oil in pressure pan/ cooker, add cinnamon, cloves, bay leaf and fennel seeds, saute for few secs. Add chopped onion and saute for few mins. Add ginger and garlic paste, chopped tomato, red chilli powder, coriander powder, turmeric powder and saute until raw smell leaves. Now add cleaned mutton pieces and saute for few mins until mutton turns pale. Add 2 cups water and required salt to mutton. Mix well, cover with lid and pressure cook mutton curry for 4 whistles or until mutton is cooked. Garnish with curry leaves and serve with rice,idli, dosa or parota.

Tamilnadu Mutton Curry