Vegetarian Recipes - No comments - Page 11

Pulikaichal: This is a typical south Indian brahmin preparation. This is the base for puli sadam, some thing like what you get in the temples as prasadam.

Ingredients:
100 ml gingely oil (til)( nalla ennai)
tamarind - a big lemon sized ball
peanuts - 50 gms
besan dhal (kadalai paruppu) - 50 gms
red dry chillies - 20
curry leaves
urad dhal (ulutham paruppu) - 25 gms
asafoetida ( perungayam) 1/2 tsp
salt to taste
mustard seed 1 tsp
turmeric powder 1 tsp

Method: Soak the tamarind and extract thick juice. Soak the peanuts and half the besan dhal in water for about 20 mins. drain and keep aside. Dry roast 12 dry chillies, urad dhal and the rest of the besan dhal until golden brown. Make a coarse powder and keep aside.

Take a thick bottomed pan and add the oil. Once the oil is hot, add the mustard seeds and allow to splutter. add the remaining red chillies ( broken into bits). Add the drained peanut , besan dhal and some curry leaves. Saute for a while and add the tamarind juice. Add salt, turmeric powder and the asafoetida. Boil until the pungent tamarind smell goes away. Make sure to keep kindling the mixture - it will stick to the pan easily. Now add the coarse powder and add fresh green curry leaves. The mixture will thicken and the oil will separate. It will be more or less like a pickle. Allow to cool and bottle.

For making the pulisadam: Cook rice and spread over a plate. Add 2 tsps of gingely oil and mix it well. After the rice comes to room temp. add the pulikaichal and mix. You will have to taste and arrive at the right taste. Add some fresh curry leaves and serve.

The best combination for this is fried appalam, vadam and Aviyal.


              

POTATOES IN BROWN SAUCE ( A Kerala Dish )
Ingredients:
4 medium potatoes peeled and cut into cubes.
1 tbs freshly grated ginger
4 green chillies slit
6 cups thin coconut milk
salt to taste

1 tsp oil
1 cup chopped onions
1 one inch piece of cinnamon
2 cloves
1 tbs coriander seeds
5 dried red chillies
1 cup thick coconut milk
3 sprigs curry leaves
2 tbs oil or ghee
Method:
Place the potatoes, ginger, and the green chillies in a pot.
Add the thin coconut milk, salt and simmer over medium
Heat until the potatoes are fork tender
In a pan heat the tsp of oil, fry the onions until they turn golden brown.
Add the cinnamon stick, clove, coriander seeds, and dry chillies
And for for 2 more minutes
When cold, add just enough water and grind to a smooth paste.
Add this paste to the cooking potatoes, and stir.
Simmer over low heat for 5 minutes. Stir in the thick milk.
Bring it to a simmer and remove.
Add in the curry leaves and ghee. Keep covered for 10 minutes.
Stir and serve.

Edited by Kavitha Ravi - 16 years ago

Morkuzhambu and Paruppu usili: This is a time tested combination.

Mor kuzhambu: Thick curd 2 cups, beat well and keep aside. The curd should not be very sour - slightly sour will be fine. For grinding: 1/2 cup grated cocoanut, one small piece ginger, green chillies as per yr taste and 1 tsp of jeera (cumin) seeds, 1 tsp of soaked besan dhal ( kadalai parupu). Grind well and mix it with the beaten curd. Add salt to taste and 1/2 tsp of turmeric powder. This should not be boiled at all. Keep on the stove and when the mixture gets heated stir well. Allow for a minute and get it off the stove. garnish with mustard seeds, asafoetida and curry leaves. ladies' fingers, drum stick, brinjal( eggplant) can be added. But you have to cut them thin, fry in oil and then add to the kozhambu.

Paruppu usili: You can add some veg for this - long beans, cabbage,banana flower are ideal ones. Cut the veggie finely, boil, drain and keep aside. Soak 1 cup tuar dhal and 1 cup besan dhal for about 2 hrs. Drain and grind with red dry chillies, salt and asafoetida. It should be a thick mixture, some thing like u do for paruppu vadai. The time tested way of doing it is to steam the ground mix in the idli cooker until done, cool and then break to give a powdery consistency . But in these days of microwave, u can do it easier. Coat a microwave dish with oil and cook the mixture for about 10 mins - 80% heat - take it out, mix it up once and heat it up for another 2 mins. After it cools, use the dry blade in the mixie and churn it for a minute. The whole mixture will become soft and powdery. Heat a thick bottomed pan - add oil, splutter mustard seeds and add the powdered dhal mix. Fry in low heat for about 5 - 8 mins. Add the boiled veg and mix thoroughly.

Rice + mor kozhambu + paruppu usili is a great combo!!!!

Edited by serial123 - 16 years ago

Please try this dish.

FRIED PAPPADAM IN SPICY SAUCE    ( KERALA DISH )

Ingredients:
1 cup grated coconut
2 tbs urad dal
4 dried chillies
3 sprigs curry leaves
1 tsp tamarind concentrate
2 sprig curry leaves fried in oil
salt to taste
tsp tumeric powder
2 round pappadams cut into 1 inch and fried. (or appala poo)
oil

Method:
Heat tbs oil in a pan, fry the urad dal in medium heat.
Then add the coconut, and red chillies and panfry until
The coconut turns golden brown. Add the 3 sprigs of
Curry leaves. Stir well and remove.
When cold grind the ingredients with just enough water
To make a thick smooth paste.
Dissolve the tamarind in 2 cups of warm water.
Combine the tamarind water with salt and tumeric
Powder and cook over medium heat.
When it starts to boil, add the ground coconut and blend well.
Bring to boil again, reduce the heat and simmer for 10 minutes.
Remove from stove, add the fried curry leaves, and 1 tbs of oil.
Now add the pappadam pieces on top. Stir gently. Serve

Edited by Kavitha Ravi - 16 years ago

I do this Ingii Thayir every Amavasai day in my house.

INGII THAYIR     ( KERALA DISH )
Ingredients:
   cup freshly grated ginger
4 green chillies
salt to taste
1 cup plain thick yogurt
1 tbs coconut oil
tsp mustard seeds
1 dried chillie cut into pieces
2 sprig curry leaves

Method:
Grind the ginger, green chillies and salt with 3 tbs
Of water, to a thick smooth puree.
Combine the smooth puree with the yogurt and stir well.
Heat oil in a pan, add the mustard seeds, when they sputter
Add the dried red chillie and curry leaves.
Remove from stove. Pour over the chutney and stir well.

Edited by Kavitha Ravi - 16 years ago

Try this fried Idlli manchurian.

FRIED IDLLI MANCHURIAN
Ingredients:
6 idllis cut into squares
little chillie powder
little tumeric powder
little salt
Rub the 3 ingredients in the cube idllis.
Fry them in oil, remove and keep.

1 big onion sliced
tsp ginger paste
tsp garlic paste
1 tbs tomato sauce
1 tbs chillie sauce
1 dried chillie cut into pieces
1 sprig curry leaves.
Salt to taste
Oil
Method:
Heat a wok, add a tbs of oil
Add   the ginger paste, and garlic paste.
Stir well. Add the onion and saut little.
Add the curry leaves, and the sauces.
Mix well ,taste for salt.
Add in the fried idllis stir nicely and remove.
Serve while hot.

Edited by Kavitha Ravi - 16 years ago

 

Please try this tomato rice.
Do not be put off by seeing the long list of ingredients. Once assembled it is very easy.

TOMATO RICE
Ingredients:
1 cup rice
300 grms tomato    ( dice into small pieces )
3 onions   chopped fine
1.5 " inch piece ginger      shredded
8 pips garlic    cut into small pieces
cup green peas
a small carrot     also diced
2 sprigs curry leaves
3 green chillies     sliced
tsp mustaed seeds
tsp cumin seeds
3 cloves
1 " cinnamon stick
2 tsp chillie powder
tsp tumeric powder
tsp black pepper powder
tsp garam masala powder
salt to taste
3 tbs oil

Method:
Boil the rice with little salt. Do not over cook.
Put a wok on the stove, Pour the oil.
Add the cinnamon stick and the cloves.
Add the mustard and cumin seeds.
After the seeds crackle, add the onions and fry.
Followed by the ginger and garlic.
Now add the tomatoes and stir fry on medium heat
Till the tomatoes start leaving oil. Add carrots and peas.
Now add the chillie powder, tumeric powder, black pepper powder
Green chillies ,garam masala powder. Stir the mixture.
The consistency of the tomato gravy should be thick
Like puliohara   gojju.
In a wide basin put the cold rice, and add the gravy little by little.
Finally mix the whole thing thoroughly.
Serve hot with onion raitha.

PICTURE OF TOMATO RICE BELOW>

Edited by serial123 - 16 years ago

Talichu Idli or Idli Uppuma.

The Recipe for Idli Uppma

Cut the Idlis into cubes. Sprinkle some water on it and keep aside. Slice a onion, slice a green chillie, little ginger cut into thin strips  a sprig of curry leaves. Little, channa dal, little urad dal, and little mustard seeds.

Put a wok on fire add little oil, followed by the mustard seeds, channa dal and urad dal. When they turn slightly pink, add the onions, green chillie, ginger, and curry leaves. Fry nicely until the onions are limp, add the cube idli, a pinch of salt, and fry well and remove from fire. A non stick pan will be good for this.

Edited by Kavitha Ravi - 16 years ago

COLESLAW

Ingredients
2 cups finely sliced cabbage
1 cup coarsely grated carrots
1/2 cup finely sliced onions
1/2 cup chopped spring onions
1 1/2 cup mayonnaise
1/2 cup lime juice
3 tbsps sugar

METHOD
1. Soak cabbage, carrots and onions in cold water for 2 hours.
2. Drain well.
3. Mix together mayonnaise, lime juice and sugar. Then add to the vegetables.
4. Mix well and chill for 1 to 2 hours: drain and add chopped spring onions.

BRINJAL SAMBAL

INGREDIENTS
1. 2 long Brinjals (medium size)
2. 2 tsp tamarind juice
3. 2 small onions (sliced thinly)
4. 1 tsp coriander powder
5. 1 tsp brown sugar
6. 3 red chillies (pounded)
7. 2 Tbsp oil
8. Salt to taste
9. A little coriander leaves

METHOD
1. Cut brinjals into slice thinly, then sprinkle with salt and tamarind juice.
2. Fry onions in oil, add coriander powder, brown sugar and pounded chillies.
3. Add brinjals and mix thoroughly with the spices.
4. Cook for a few minutes until its done.
5. A little water may be added to prevent burning, Serve warm sprinkled with cut corriander leaves.