BHINDI ALOO (EVERY DAY SUBJIS)

This Subji is a simple stir fry with a mix of Ladyfinger and Potatoes as the name suggests. This is perfect for those rush hours in the morning or after work evenings when you want something simple that can be made with the least effort. This dish of Bhindi Aloo goes well with Rice and Roti or other flatbread varieties. It is healthy and becomes a good lunch box item for kids. 

Without much detailing getting in to the recipe directly. While you are here check out my other Subji and curry recipes like Paneer Khurchan, South Indian Kurma, Methi wale Baingan, Roasted Eggplant 2 ways, Paneer Mava Curry and more...

   

PREP TIME: 15 MINS                               COOK TIME:15 MINS

TOTAL TIME: 30 MINS                              COURSE:MAIN 

CUISINE:INDIAN                                        SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Onion 1 large cut into petals

    Bhindi/Okra/Ladysfinger 200 gm cut to 1 inch length

    Potato 1 large or 2 medium diced

    Cumin Seeds 1 tsp

    Turmeric powder 1/2 tsp

    Red chilli powder 1 tsp

    Coriander powder 1 tsp

    Fennel powder 1 tsp

    Amchur powder 1/4 tsp

    Garam Masala 1/2 tsp

    Salt as required

    Oil for sauteing

Directions: 

In a Kadai or Pan heat oil. When its hot add the Cumin seeds and let them crackle. Add the turmeric powder followed by the chopped onions and saute until the onions start turning brown. Now add the diced potatoes and continue to saute. When the Potatoes are half done add the Bhindi and continue to saute. Keep stirring in between so that the vegetables don't burn. When the Ladysfinger are half done add salt, stir nicely, and cover the Kadai for precise 2 minutes. After 2 minutes open the lid and add Red chilli powder, Coriander powder, fennel powder and Amchur(dry mango) powder and mix nicely. Check for doneness of the Aloo and Bhindi by mashing between your fingers. When done add the Garam Masala powder and turn off the stove. The simple and healthy Bhindi Aloo is ready to serve wit our choice of rice or roti.   

     STEPWISE RECIPE FOLLOWS:

1. In a Kadai or Pan heat oil. When its hot add the Cumin seeds and let them crackle. Add the turmeric powder followed by the chopped onions and saute until the onions start turning brown.

2. Now add the diced potatoes and continue to saute. When the Potatoes are half done add the Bhindi and continue to saute. Keep stirring in between so that the vegetables don't burn. 

3. When the Ladysfinger are half done, add salt, stir nicely, and cover the Kadai for precise 2 minutes. After 2 minutes open the lid and add Red chilli powder, Coriander powder, fennel powder and Amchur(dry mango) powder and mix nicely. 

4.  Check for doneness of the Aloo and Bhindi by mashing between your fingers. When done add the Garam Masala powder and turn off the stove. The simple and healthy Bhindi Aloo is ready to serve wit our choice of rice or roti.   

    NOTES:

1. The Bhindi/Ladysfinger can sometimes turn slimy. To avoid this Pre cut the Bhindi and keep in the fridge or put it on a paper to absorb the moisture. 

2. Alternately you can squeeze 1/4 of a lemon if you find that it is turning slimy.

3. Adding quarter spoon of sugar helps to retain the green colour of the Bhindi.

4. If after adding all Masala powders if you subji still looks a little moist and not crisp and dry, add 1 tbsp bread crumbs.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

PACHAI MOCHAI KUZHAMBU (FIELD BEANS GRAVY)

 

Though I may try fancy recipes from time to time, eat local and seasonal has always been my slogan. When it is carrot season I make my Gajar Halwa and during the Grape season my Grape conserve. Homemade  is always a better option and the pandemic has taught us just that. 

In south India December to February and specially the time around the harvest festival Pongal, is the season for Field Beans or Mocha Kottai as it is called in Tamil Nadu. These beans are used in the Pongal Kuzhambu that is made on the day of the Pongal festival, where in a Kuzhambu or Sambar is made with all the freshly harvested vegetables, which includes tubers, green vegetables and legumes likes the Field Beans.

I usually make this recipe in the Chettinad style where a the beans are cooked in a tangy gravy with garlic and coconut paste. This time however, I have tried it out in a different style which tasted very good and was an instant hit in my house. I added some Potatoes too and it turned out like a two in one curry, one that can go with rice as well as with Paratha, chapati etc. The vessel just went empty. In my house when the vessel goes empty and nothing remains for dinner, it means the dish was super good😀, and here comes this dish called the Pachai(fresh) Mochai Kuzhambu with a different gravy.

While you are here checkout my other recipes like Pachai Sundakkai Kuzhambu, Bonda Morkuzhambu, Vatha Kuzhambu, Parupu Urundai Kuzhambu and more...

Here is the recipe for Pachai Mochai Kuzhambu for you-

PREP TIME: 20 MINS                                 COOK TIME:15 MINS

TOTAL TIME: 35 MINS                                COURSE: MAIN 

CUISINE:INDIAN                                         SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Pachai Mochai Kottai (fresh Field Beans) 200 gm (pressured cooked for 5 whistles)

    Onion 1 roughly chopped

    Tomatoes 2 roughly chopped

    Potato 1 large diced

    Sambar Powder 1 tbsp. (refer notes)

    Red chilli powder 1 tsp

    Tamarind gooseberry sized ball pulp extracted 

    Jaggery a small bit 

    To be roasted and ground:

    Peanuts 2 tbsp.

    Dry red chillies 3 large ones

    Fennel 1 tsp

    Poppy seeds/Khus khus 1 tsp

    Coconut 2 tbsp

    To temper:

    Oil 1 tbsp

    Mustard seeds 1 tsp

    Mustard seeds a pinch

    Chana dal 2 tsp

    Asafoetida 1/2 tsp

    Dry red chilli 1 broken

    Curry leaves a few

   Directions:

In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under "to temper". When the mustard seeds begin to pop add the onion and sauté. When the onions start turning a light brown, add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans). Mix nicely and let it cook for 2 minutes. Now pour the tamarind extract and let the potatoes cook. Keep the flame low. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under "to be roast and ground". Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water. The potatoes must have cooked by now. Check for doneness of potatoes and add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve. Enjoy. Bon Appetit.  

    STEPWISE RECIPE FOLLOWS:

1. In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under "to temper". When the mustard seeds begin to pop add the onion and sauté. 

2. When the onions start turning a light brown add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans).  Mix nicely and let it cook for 2 minutes.  

3. Now pour the tamarind extract and let the potatoes cook. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under "to be roast and ground". Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water. 

4. The potatoes must have cooked by now. Add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve.

NOTES:

1. I used homemade sambar powder as that really enhances the taste of the dish. However, store bought one also can be used. Foe the recipe of homemade sambar powder click here.

2. The use of jaggery is to cut down the gassiness of the peanuts, as some people cannot digest it. I recommend adding it though adding jaggery is not compulsory.

3. Take care not to overcook the Beans, at the same time they must be cooked well.

4. If you have roasted peanuts that too can be added, then only the coconut, chillies, fennel and poppy seeds need to be roasted.

5. This recipe can be followed for any fresh beans(seeds) variety. When the fresh Mochai are not available, the dry ones are sold. They can be soaked, cooked and the same recipe can be followed.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

SOUTH INDIAN VEGETABLE KURMA

 The South Indian Vegetable Kurma is a very popular dish in most south Indian restaurants. It goes very well with most south Indian dishes like the Sevai aka string hoppers, Parotta, Kothu Parotta( for which it forms part of the kotthu gravy), Poori, Dosa, Kal Dosa Rava Dosa, and more...

Than the ones at a restaurant I like the home version as the masalas can be customized.  I find the restaurant ones very pungent with a strong masala impact which subdues the taste of the vegetables. A good kurma is one where the taste and texture of the vegetables is retained and the mild masalas enhance the taste of the dish.

So here's my version of the South Indian Vegetable Kurma--

PREP TIME: 15 MINS                                 COOK TIME:15 MINS

TOTAL TIME: 30 MINS                                COURSE: MAIN 

CUISINE:INDIAN                                         SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Chopped Mix vegetables 200 gm ( carrot, cauliflower, potatoes, beans) etc;

    Green peas 50 gm

    Capsicum 1 chopped 

    Onion 1 medium chopped

    Tomatoes 2 large pureed

    Cashewnuts 10

    Coconut 1 tbsp

    Fennel seeds 1 tsp

    Bay leaf/ Tej patha 1 medium

    Cumin seeds 1 tsp

    Green cardamom 2

     Cloves 3 -4

    Ginger garlic paste 1 tsp

    Green chilli 1

     Biryani masala 1 tsp depending on flavour

    Red chilli powder 2 tsp

    Oil for sauteeing 

    Garam masala powder 1/2 tsp optional

Directions:

Steam all the mix vegetables  with salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste,and saute for 30 seconds. Add the capsicum and continue to saute for another minute. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding a little water.  Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin.

STEPWISE RECIPE FOLLOWS:

1. Steam all the mix vegetables with some salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy.

2. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste, and saute for 30 seconds. Add the capsicum and continue to saute for another minute

3. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates.

4. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding  a little water. 

5. Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin

NOTES:

1. The vegetables used can be customized to your liking. That said vegetables with a lit of water content like gourds, brinjal etc are not preferred much.

2. For a thicker gravy add more cashew and coconut. For a thinner one reduce the cashew and coconut or use the quantity given and then thin down with water 

3. I use biryani masala for the kurma as it gives a very nice flavoring to the kurma. One can use garam masala too but the authentic taste does not come in.

4. I use homemade Biryani masala. For recipe of Biryani masala click here. Feel free to use store bought one too.

If you tried this recipe and liked it, please let us know in the comment box. I would love to hear from you. If you would like to receive our future posts on your mail, please leave your mail Id so that we can post it to you.

THAALI IDEAS (PALAKKAD MINI THAALI)

A Thaali is a 3 course(and above) Indian meal which features a combination of dishes that are wholesome, mix and match with each other in terms of texture and  flavour, and are balanced. India being a country with a huge food culture and heritage there are a great number of thaalis which can be cooked, either within a single cuisine, or a mixture of cuisines that match well.

This is an attempt by me to bring here as many Thaali ideas as possible for you all to create. We all want an balanced meal which takes very little time to create, and this is just that. The Thaalis in this series will range from simple to complex, and festive to on the go thaali's. 

The below Thaali took me under 60 mins to create. All the recipes mentioned here are also available separately. But here I am giving the whole process of how I went about creating it, and also giving the recipes side by side.

Do let me know in the comment section if I should create more Thaalis like this for you to try. This current one is a simple working day thaali, which one can create before leaving for work(can pack this as lunch as well), or once back home, or any day.

Before I delve into the recipe I would like to give you a small introduction to Palakkad also called Palghat, which is a city in the state of Kerala. It shares its border with Tamilnadu and has a cuisine of its own. Many people are not aware of the amazing dishes this small district in Kerala has and so I am taking it on me to bring you all a few varieties from this cuisine.

This is a cuisine I was born into. Yes, on my paternal and maternal sides I am a Palakkad Iyer. We are a different breed by ourselves, and our cuisine is very unique.

Palakkad people are mostly vegetarians. The dishes are mostly cooked with coconut and usually tempered in coconut oil.

In the blog, I have recipes of Sukhiyan, Adai, etc, which belong to that cuisine.

Like all cuisines, Palakkad cuisine also has some unique combinations. For example, this dish of Keerai Molagootal, meaning a spinach/palak based dal with spiced coconut gravy, tempered in coconut oil, and the Mathan Puli Pachchadi, which is a pumpkin chutney simmered in a tangy tamarind sauce with a small bit of jaggery is a unique combination. Here the dal is mildly spiced and flavoured and the chutney or pachchadi, as it is called is a sweet and sour one that perfectly balances the mildness of the Molagootal.

Molagootal is a dish that can be made with many varieties of vegetables like- Snake gourd, Ash gourd, or a combination of vegetables like yam, ash gourd and drumsticks etc;

Similarly Puli Pachadi is a dish can can be made with a variety of vegetables like Ladiesfinger, Brinjal, and  Ripe mangoes.

  Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.

PREP TIME: 30 Mins(previous day)                       COOK TIME: 55 Mins

 TOTAL TIME:85 Mins                                              COURSE:  MAIN/ THAALI

 CUISINE:  NORTH INDIAN                                    SERVINGS: 5

 AUTHOR: Rajni Ram

 

Elements of this Thaali:

*Carrot Salad, *White Rice, *Keerai Molagootal(spinach dal),  *Mathan Puli Pachadi, *Lotus stem crisps, and *Poppadum *Curd(not in picture)

Pre prep: All Vegetables were cut the previous day ( Julienne or Grate the carrot for salad. Chop the spinach finely, wash and drain, chop Pumpkin to cubes, and store in fridge.)

Preperation and cooking:

STEP 1: Wash the rice and Tuvar dal and put them in individual vessels and cook in the pressure cooker upto 5 whistles. (alternatively use the method you regularly use to cook rice and dal).

    STEP 2: Start cooking the Palak/spinach as per recipe

    STEP 3: Start cooking the Pumpkin as per recipe

    STEP 4: While the palak and Pumpkin are cooking, grate the carrot and finish the salad.

    STEP 5: Temper both the Molagootal and Mathan Pachadi at the same time.

    STEP 6: Fry the Poppadums incase using.

    RECIPES FOLLOW:

1. Keerai Molagootal:

    Ingredients:

    Spinach/Palak 1 bunch chopped finely

    Tuvar dal/Toor dal 1/2 cup cooked soft in a pressure cooker

    Grated coconut 2 tbsp

    Cumin seeds 1tsp

    Dry red chillies 1 or 2 depending on spice preference

    Peppercorns 4 to 5

    Salt as required 

    Turmeric powder 1 tsp

     For tempering

    Coconut oil ( or refined oil) 2 tsp

    Mustard seeds 1 tsp

    Chana dal 2 tsp

    Urad dal 2 tsp

    Dry red chilli 1 broken to bits

STEPWISE RECIPE:

1. Chop the Palak finely, wash, drain the water and cook the palak with a small amount of water, salt and turmeric powder. Cook the Tuvar dal in a pressure cooker until soft and keep aside.

 

2. Grind the coconut, cumin seeds, peppercorns, and dry red chillies to a fine paste and keep aside.

3. Once the palak is cooked, add the ground coconut paste and allow it to boil for a few minutes( around 2 to 3 minutes will do).

4. Once the rawness of the coconut paste is gone, mash the cooked tuvar dal with the back of a ladle and add it to the palak and coconut mixture. Let it cook on low flame for 4 to 5 minutes. If it is too thick, add some water and dilute. Check for salt and adjust and put off the flame.

5. In a small tadka Kadai take 2 tsp coconut oil or refined oil and heat. Add the mustard seeds and as they splutter add the chana dal and urad dal followed by dry red chillies and fry until light brown. Drop this into the Palak and dal mixture. The simple and healthy Palak Molagootal is ready.

NOTES:

1. One can use refined oil if they don't prefer coconut oil. Coconut oil enhances the taste of the dish manifold.

2. The consistency of the dish should be like a dal fry and not too thin or too thick.

3. Add more coconut for the gravy if you prefer, but increase the spiciness by adding more chillies in case you are using more coconut.

4. The palak should not be overcooked and must retain its texture.

   2. MATHAN PULI PACHADI:

 

 

   Mathan/pumpkin   200 gms chopped to cubes

    Tamarind pulp   1/2 cup or make pulp from gooseberry sized bit of   tamarind 

     Asafoetida 1/4 tsp

    Grated coconut 2 tbsp

    Mustard seeds 2 tsp 

    Cumin seeds 1 tsp

    Dry red chillies 2

    Jaggery 1 tsp 

   Turmeric powder 1/4 tsp

    Salt as required

    Red chilli powder 1/4 tsp

    For tempering:

    Coconut oil or refined oil 2 tsp

    Curry leaves a few

    Mustard seeds 1 tsp

    Urad dal 1 tsp

    Dry red chilli broken to bits 1 

In this recipe, we will be tempering first and then making the dish.

STEPWISE RECIPE FOLLOWS:

1. Heat Coconut oil/refined oil in a pan for tempering(dish will be made in the same pan so choose appropriately). Now add all the tempering ingredients one by one starting with mustard seeds. Fry for 30 seconds. Add turmeric powder.

2. When the dals in the tempering turn light brown add the cubed pumpkin and saute for a minute or two.

3. Now add the tamarind pulp(should be dilute) and let the pumpkin cook in it. Add required salt while cooking, and 1/4 tsp of red chilli powder. 

4. Grind the coconut, dry red chillies, mustard seeds and cumin seeds to a fine paste by adding little water. Add this paste to the cooked pumpkin and continue to cook for a few minutes, on low flame.

5. Finally, add the jaggery, few more curry leaves and drizzle some coconut oil(optional) stir well to dissolve the jaggery and put off the stove. The sweet and sour Mathan Pachadi is ready to serve.

NOTES:

1. This pachchadi can be made with other vegetables like Lady's finger, Brinjal, Ripe mango etc;

2. Maintaining the balance between the tanginess and sweetness is prime to this dish. so sticking to the quantities given will help.

3. Adding more mustard then required can turn the dish bitter.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

3. Carrot Salad:

     Ingredients:

     Carrots 2 meduium grated

     Green chillies chopped finely

     Curry leaves a few, chopped finely

     Salt as required

     Lemon juice 2 tsp approx

     Oil for tempering 2 tsp

     Mustard seeds 1/2 tsp

     Asafoetida 1/4 tsp

     

    Directions: Take the grated carrots in a bowl. Add salt and lemon juice. Now take oil for tempering and heat it. Add the mustard seeds, once they crackle add, green chillies and curry leaves to the oil followed by asafoetida. drop this tempering into the carrot and mix nicely. Healthy and delicious carrot salad is ready.

     NOTES:

     1. This same recipe can be tried with radish too.

     OVERALL NOTES: 

     1. 1. Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.

     2. All vegetables can be chopped and washed and stored the previous day itself.

     3. The Poppadum and other fries are completely optional. While at home we prefer eating that way, but while carrying it for work, I exclude the Poppadums.

    4. The carrot for the salad can also be grated and stored the previous day.

    

MIRCH KA SALAN

This recipe is one of the most flavourful dish from the Hyderabadi  cuisine. This dish is made from a particular type of Chilli called Banana Peppers or Bajji Milagai. You will find a mention of this in my Mirapakaya Bajji or Mirchi Bajji post. Like I have said in that post, there is also a Jaipuri style of making this dish, but today I am sharing the recipe of the Hydrrabadi style.

Usually, people think that this is a very spicy dish, but it is not so at all. Once the  chillies are deseeded the right way and lightly sauteed in oil, one can enjoy just the flavour of the chillies in the dish. 

While you are here please check out my other curry recipes like Dum Aloo Ajwaini, Palak Paneer, Matar Paneer, Mixed Vegetable Curry, Mava Paneer Curry, Rajma, Choley and more...

Here is the recipe of the flavour max dish Mirch Ka Salan.

 PREP TIME: 15                                          COOK TIME: 15 MINS

 TOTAL TIME:30Mins                                  COURSE:  MAIN

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

    Banana Peppers orBajji Milagai 10 nos

    Onion 1 large minced or ground roughly

    Raw peanuts 1handful 

    Cashewnuts 4 -5( optional)

    Coriander Seeds 1 heaped tbsp

    Cumin seeds 1 tsp

    Dry red chillies 2 ( reduce for less spice)

    Till/ white sesame

    Tamarind pulp 2 tsp ( or less) 

    Garam masala 1/2 tsp

    Mustard seeds 1 tsp

    Curry leaves a few

    Oil for sauteeing 

Directions:

Heat 2 tsp oil in a big Karahi or pan ( big enough to hold 10 big chillies). Add the peanuts and roast them for 20 seconds, now add the coriander seeds, cumin seeds, dry red chillies, cashewnuts( if using) and sesame seeds and continue to toast until they all turn light brown and crisp. Set aside to cool. Now pour 2 tbsp oil and put in few chillies at a time and saute them until they get a light brown tint. Repeat for all chillies and set aside. Now put all the roasted masalas in the blender jar and grind it to a fine paste using little water. To the oil remaining after sauteeing the chillies( add more oil if required), put in the mustard seeds, and as they crackle add the curry leaves and onion and turmeric powder. Fry it nicely until it starts turning brown. Now add the ground paste and fry it in oil nicely. Keep stirring or the paste will stick to the pan bottom. Once the raw smell of the peanuts is gone add 1.5cups water and required salt and stir. Now add the sauteed chillies and cover and cook for 5 minutes or until the gravy comes to the desired consistency. Finally add the tamarind pulp and garam masala and put off the flame. The flavourful Mirch ka Salan Curry is ready.

Deseed and slit chillies as shown...

STEPWISE RECIPE FOLLOWS:

1. Heat 2 tsp oil in a big Karahi or pan ( big enough to hold 10 big chillies). Add the peanuts and roast them for 20 seconds, now add the coriander seeds, cumin seeds, dry red chillies, cashewnuts( if using) and sesame seeds and continue to toast until they all turn light brown and crisp. Set aside to cool.

2. Now pour 2 tbsp oil and put in few chillies at a time and saute them until they get a light brown tint. Repeat for all chillies and set aside.

3. Now put all the roasted masalas in the blender jar and grind it to a fine paste using little water. To the oil remaining after sauteeing the chillies( add more oil if required), put in the mustard seeds, and as they crackle add the curry leaves, ground onion paste and turmeric powder. Fry it nicely until it starts turning brown.

4. Now Add the ground paste and fry it in oil nicely. Keep stirring or the paste will stick to the pan bottom.

 Once the raw smell of the peanuts is gone add 1.5cups water and required salt and red chilli powder and stir. Now add the sauteed chillies and cover and cook for 5 minutes or until the gravy comes to the desired consistency. 

5. Finally add the tamarind pulp and garam masala and put off the flame. The flavourful Mirch ka Salan Curry is ready.

NOTES:

1. Deseeding the chillies is very critical to this dish. They have to be removed  properly.

2. Frying the chillies is also an important step. It helps in taljng away the hotness of the chilli.

3. Once these two steps are done, this recipe is a breeze.

4. If you like you can add 2 teaspoons of desiccated coconut while roasting the masalas. It gives a nice taste and flavour to the dish.

5. While frying/sauteeing the chillies a lot of moisture escapes and the oil splitters out a little..that's why we are using very little oil to sautee them. Once you put the chillies in, you can cover it a bit, leaving some space for steam to escape. This way there is little mess.

6. I usually prefer sauteeing my chillies ahead if I'm making the curry for dinner, as by then the gas stove can be cleaned once and for all.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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BONDA MORU KUZHAMBU

 This is a popular south Indian dish made of curd/yogurt and is the counterpart of the North Indian Kadi. In the North Indian Kadi chickpea flour or besan is used to give body to the dish, whereas in Mor Kuzhambu, Chana dal and Tuvar dal( yellow lentils and gram) along with coconut and coriander seeds are used to give body. The masalas used in Kadi are in powdered form, whereas in the South Indian Mor Kuzhambu the whole masalas are ground to a paste.

The array of vegetables that can be used in making this dish is huge. Vegetables like Plantains, Brinjal, Colaccasia/Arbi, Ash gourd, Pumpkin, Mango(ripe), Bhindi/Vendakai can be used to make this dish. These vegetables are used in a combination or individually to make the Mor Kuzhambu. Sometimes lentil dumplings are also used. 

In this recipe, I am showing the method for the Bonda/Dumpling Moru Kuzhambu. This is a dish that I used to make so often in the past and then stopped making altogether for the past two years, for no specific reason ofcourse. Though the Moru Kuzhambu/Kadi is a weekly dish in my house, the Bonda Moru Kuzhambu I make only once in a while.

Usually, Urad dal/ Black lentils are soaked and ground to a fine batter and then deep-fried in oil. There is a popular south Indian snack called Mysore Bonda, so these Bondas are put in the Kadi. I make this in a much simpler fashion though. Idli/Dosa batter is a staple in all our homes, I have used that to make the Bondas with a little additional flours. That's all. 

While you are here please check out other recipes by me like Vatha Kozhambu, Moru Kuzhambu with Bhindi, Gutti Vankaya Kura, Drumstick curry, Brinjal Pepper masala, Pachai Sundakkai Kuzhambu, and many more...

   Here is the recipe for Bonda Moru Kuzhambu-

 PREP TIME: 15                                 COOK TIME: 20Mins

 TOTAL TIME:35 MINS                       COURSE:  MAIN

 CUISINE:  SOUTH INDIAN                SERVINGS: 6 

 AUTHOR: Rajni Ram

 

   Ingredients:

   To Soak for 15 mins:

    Dhania/Coriander seeds 1 tbsp

   Jeera 1/2 tsp

   Chana dal 1.5 tsp

   Tuvar dal 1 tsp

   Dry red chilli  1

   Methi seeds a pinch(optional)

   To grind:

   Green chilli 1 big

   Ginger1/2 inch piece

   Coconut 2 tbsp +

    All soaked ingredients after draining water.

   Curd 300 ml or 2 cups(refer method) (1 cup=150ml)

    For the Bondas/lentil Dumplings:

    Idli/Dosa batter 1.5 cup

   Rice flour 1.5 tbsp

   Green chillies 2 chopped

   Ginger 1/2 inch piece chopped

   Cumin- pepper powder 1 tsp

   Curry leaves a few

   Oil for frying the dumplings

    For tempering:

    Oil 1 tbsp

   Mustard seeds 1 tsp

   Cumin seeds/Jeera 1/2 tsp

   Dry red chillies 2 broken 

   urad dal 1 tsp

   Chana dal 1/2 tsp

   Curry leaves a few

   salt to taste

   Directions: 

   Soak all ingredients mentioned under "to soak" for 15 minutes. After 15 minutes, drain water and put the soaked ingredients into a blender. Add the ingredients mentioned under "to grind" except the curd and grind them to a coarse mixture. Now add 2 tbsp curd to the coarse mixture and grind again to a smooth paste.

While the above ingredients are soaking, let's fry the Bondas. To the Idli/Dosa batter add the rice flour, green chillies, ginger, cumin-pepper powder, and curry leaves and mix nicely. Heat oil in a Kadai for deep frying the Bondas. Now drop a small amount of batter into the oil with your finger or one can use a tablespoon to do it. Drop tiny amounts of batter, because they fluff up in the oil. Repeat for all batter, drain in absorbent paper and keep aside.

Now put a Kadai on the flame and pour the ground paste into it. Reduce the flame and add 1 to 1.5 cups of water and simmer it. The paste has to cook well, for about 2 minutes or until the raw taste of the masalas is gone. Now smoothen the remaining curd(we used only 2 tbsp for the paste) with a whisk or give it a single spin in the blender and pour this curd into the cooking paste. Add turmeric powder and salt. The flame should be low throughout. Once the curd is poured, keep stirring constantly for a few minutes. This should take approximately 2 minutes and then switch off the flame. Once the curd is poured, it should not simmer for long. Now add the fried Bondas. Now in a small Kadai heat oil, add all the tempering ingredients, fry them and add to the Mor Kuzhambu.

 Let the Bondas soak for 10 minutes. The tasty Bonda Mor Kuzhambu is ready to relish.

Serving Suggestions: Hot rice and Parupu Usili on the sides. It is a match made in heaven with Coconut(Thengai ) Sevai(rice hoopers) or even with Coconut rice.

STEPWISE RECIPE FOLLOWS

1.  Assemble all ingredients. Soak all ingredients mentioned under "to soak" for 15 minutes. After 15 minutes, drain water and put the soaked ingredients into a blender.

2. Add the ingredients mentioned under "to grind" except the curd and grind them to a coarse mixture. Now add 2 tbsp curd to the coarse mixture and grind again to a smooth paste.

3. To the Idli/Dosa batter add the rice flour, green chillies, ginger, cumin-pepper powder, and curry leaves and mix nicely. Heat oil in a Kadai for deep frying the Bondas. Now drop a small amount of batter into the oil with your finger or one can use a tablespoon to do it. Repeat for all batter, drain in absorbent paper and keep aside.

4.  Now put a Kadai on the flame and pour the ground paste into it. Reduce the flame and add 1 to 1.5 cups of water and simmer it. The paste has to cook well, for about 2 minutes or until the raw taste of the masalas is gone. 

5. Now smoothen the remaining curd(we used only 2 tbsp for the paste) with a whisk or give it a single spin in the blender and pour this curd into the cooking paste. Add turmeric powder and salt.

6. Once the curd is poured, keep stirring constantly for a few minutes, approx. 2 minutes and put off the flame. Now in a Kadai heat oil, add all the tempering ingredients, fry them and add to the Mor Kuzhambu. Let the Bondas soak for a few minutes and then the Mor Kuzhambu is ready to serve.

NOTES:

1. The flame should always be low while cooking this dish, as curd on the high flame will split and the water will separate.

2. For the same reason once the curd is poured into the masala paste it has to be stirred constantly, to avoid separating of water and curd, which will turn the dish runny.

3. To fry the Bondas use a spoon to drop the batter, as it is safer. At a time a few Bondas can be fried. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.