SAMOSA PIE

When one wants to have Samosa but "I feel guilty having fried stuff" is the mood, what to do? You bake it😃 and call it a pie😄.

Well, I'm a fan of Samosas and love them fried, but the Mr. is on a no fried stuff mode, so I just went ahead and baked it. I did not expect to get a nicely browned crust but made a slight adjustment and I got baked Samosas which had a golden-brown crust. Happy moment.

I have used Chiroti Rava/ Suji in this recipe. Chiroti Suji is more popular towards Karnataka, where it is used in making Dosas, and other fried snacks. I use this Choroti Rava to make most fried food like Samosa, Kachori, Karachikai(sweet fried snack). This Rava gives the much-required crunch to these snacks. This Suji, when kneaded and rested, becomes as pliable as maida or refined flour. Chiroti Rava is available in all departmental stores. If Chiroti is not available it can be easily swapped with Maida.

While you are here please check out my other snack recipes like Masala Wheat flour Papdis( 2 ways), Unni appam(sweet), Thattai/Nipattu, Kothimbir vadi, Kuzhi Paniyaram, Suji Cheese balls, and more...

Here is the recipe of Samosa Pie for you-

   PREP TIME: 20                                          COOK TIME: 25Mins

   TOTAL TIME:45Mins                                  COURSE:  MAIN

   CUISINE: NORTH INDIAN                         SERVINGS: 6

   AUTHOR: Rajni Ram

 

Ingredients:

Chiroti Suji 2 cups

Maida 1/4 cup

Salt to taste

Potatoes 5 big cooked and mashed

Onion 2 small or 1 big finely chopped

Green Peas a handful (optional)

Red chilli powder 1 to 1.5 tsp

Coriander 1 tsp

Baking Powder 1/4 tsp

Cumin seeds 1.5 tsp (divided)

Turmeric powder 1 tsp

Amchur/dry mango powder 2 tsp

Fresh Coriander leaves chopped 1tbsp

Garam Masala powder 1/2 tsp

Oil for brushing and kneading

Directions:

To make the dough:

Take the Chiroti Rava in a mixing bowl and add the Maida to it. Add 1/2 tsp Cumin seeds. Add Baking powder and salt and mix well. Create a well in the centre and add 1 tbsp oil and combine well. No water must be added now. Mix in the oil nicely into the flour, takes about a minute. Now form a well again in the centre and adding water little by little combine to form a stiff dough. Rest the dough for 1/2 an hour at least before use. (Refer note 5)

To make the filling:

In a Kadai heat oil. Add cumin seeds and mustard seeds, and as they crackle add the chopped onions. Fry the onions until light brown and add the mashed potatoes. Now add salt, followed by red chilli powder, coriander powder, Amchur powder, and mix them all nicely such that all masalas get well incorporated with the potatoes. Finally, add the garam masala powder(picture not taken) and chopped coriander and stir. Allow the filling to cool down a bit.

To assemble the pie:

Preheat the oven to 180C for 10 minutes. Knead the Chiroti dough again and divide it into two halves-one slightly bigger than the other. Roll each of them into a circle like a Chapati. The bigger part of dough should be rolled out thicker than the smaller portion of the dough. After rolling the dough, grease the pie dish or any oven-safe dish that is flat. Take the dough that was rolled bigger and thicker, and press it to the bottom of the pie dish forming the base. Prick holes to the dough base as shown in the picture. Now fill in the stuffing on the base, leaving a little space on top to seal it. Now with the dough that was rolled thinner, cover the filling and start sealing the edges. To seal the edges, bring the bottom and upper edge together and give it a twist as shown in the picture. Make a cross-cut with a knife after sealing the stuffing. Now place the dish inside the oven and bake 200 C for 15 minutes. Remove and turn it over gently and bake again at 200 C for 5 minutes. Remove from the oven, turn it over again and now grill for 5 minutes(that's how I got the golden colour). The crunchy and tasty Samosa is ready to dig in. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

  1. Take the Chiroti Rava in a mixing bowl and add the Maida to it. Add half teaspoon Cumin seeds, Baking powder and salt and mix well. Create a well in the centre and add 1 tbsp oil and combine well.  

2. Mix in the oil nicely into the flour, takes about a minute. Now form a well again in the centre and adding water little by little combine to form a stiff dough. Rest the dough for 1/2 an hour at least before use.

3. In a Kadai heat oil. Add cumin seeds and mustard seeds, and as they crackle add the chopped onions. Fry the onions until light brown and add the mashed potatoes. 

4. Now add salt, followed by red chilli powder, coriander powder, Amchur powder, and mix them all nicely such that all masalas get well incorporated with the potatoes. Finally, add the garam masala powder(picture not taken) and chopped coriander and stir. Allow the filling to cool down a bit.

5. Preheat the oven to 180C for 10 minutes. Knead the Chiroti dough again and divide it into two halves-one slightly bigger than the other. Roll each of them into a circle like a Chapati.

6. The bigger part of dough should be rolled out thicker than the smaller portion of the dough. After rolling the dough, grease the pie dish or any oven-safe dish that is flat. Take the dough that was rolled bigger and thicker, and press it to the bottom of the pie dish forming the base. Prick holes to the dough base as shown in the picture.

7. Now fill in the stuffing on the base, leaving a little space on top to seal it. Now with the dough that was rolled thinner, cover the filling and start sealing the edges. To seal the edges, bring the bottom and upper edge together and give it a twist as shown in the picture. Make a cross-cut with a knife after sealing the stuffing.

8. Now place the dish inside the oven and bake 200 C for 15 minutes. Remove and turn it over gently and bake again at 200 C for 5 minutes. Remove from the oven, turn it over again and now grill for 5 minutes(that's how I got the golden colour). The crunchy and tasty Samosa is ready to dig in.

NOTES:

1. Let not the Chiroti Rava stop you from making this dish. Just use Maida and continue as per recipe. Instead of 2 cups Chiroti and 1/4 cup maida, use 21/4 cup Maida or 2 cups maida and 1/4 cup wheat flour.

2. I have not used green peas in this recipe, it can be an add- in to the stuffing. If using pre-cook it and add it along with the potatoes in the recipe.

3. Feel free to increase or decrease spice levels as per taste.

4.. If you are not particular about the browning on the top, it is fine to not grill, but I would recommend it because it is really worth the 5 minutes.  

5. I made 2 Samosa pies with the quantity of flour and potatoes used here.

6. Holes are pricked to the dough base after placing on the pie dish to avoid puffing. Ensure that you follow this step. If the pastry puffs the crunchiness will be compromised.

7. After the filling is put in and the edges are filled, make a cross-cut to ensure cooking is even through the layers.

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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MAVA PANEER CURRY

Mava or Khoya when added in a recipe gives it a rich texture, flavour and taste. Mava is mostly used in sweet dishes, but can be used in gravies also to add body to a dish. The khoya is available in all stores or can be made at home. Check notes for making at home. 

In this recipe, I have used the store-bought Mava. In this recipe, I have used whole spices which make the dish burst with flavours. Mava Paneer can be relished with Rotis, Naans and also rice varieties like Jeera Rice, Pulav, Masala rice and more.

While you are here check out my other curry recipes like Palak Paneer, Matar Paneer, Mixed Vegetable Curry, Brinjal Pepper Masala, and many more.

Here is the recipe for Mava Paneer for you--

  PREP TIME: 15                                         COOK TIME: 20Mins

 TOTAL TIME:35Mins                                  COURSE:  MAIN

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

 

 

   Ingredients:

   Mava/ Khoya 200 gm (shredded)- divide into 2 halves

   Paneer 400 gm cubed

   Cloves 5 -6

   Jeera/ Cumin seeds 1 tsp

   Peppercorns 1/2 tsp

   Badi Elaichi/ Black Cardamom 1

   Cinnamon 1/2 inch stick 

   Bay leaf/ Tej patha 1

   Elaichi/ Green Cardamom 2-3

   Coriander powder 2 tsp  

   Fennel powder 1 tsp

   Red chilli powder 1 to 1.5 tsp

   Salt to taste

   Onion 1 chopped fine

   Tomato Puree 2 cups or 3 large tomatoes pureed

   Ginger Garlic paste 1 tsp

   Kasoori Methi/ dry fenugreek leaves 1 tsp 

   Coriander leaves finely chopped 1 tbsp  

Directions:

In a Karahi heat 2 tbsp oil. Add all the whole masalas(spices) -Bay leaves, Cinnamon stick, Green cardamom, cloves, Black cardamom and Cumin seeds, and fry them for 30 seconds or until aromatic. Now add the ginger-garlic paste to it and fry for 10 seconds, Follow it up by adding the finely chopped onions. Fry until the onions turn a light brown and now add the tomato puree. Add the salt, red chilli powder, coriander powder, fennel powder and stir nicely. Cook for a minute or two until the raw smell of the masalas and tomato puree is gone. Now add one half of the shredded Mava/khoya and mix it in such that it combines well with the tomato puree. Once the Mava is added the mixture thickens, So dilute with 1/4 to 1/2 cup milk, followed by 2 cups water. Allow the gravy to cook for 2 minutes and add the remaining the Mava and stir well. Now add the Paneer cubes and cover and cook for a minute or two, or until the gravy thickens. Open the lid and garnish with some crushed Kasoori Methi(dried fenugreek leaves) and the Mava Paneer curry is ready.

Serving Suggestions: with Rotis, Naans, Parathas, Jeera rice or even plain rice.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. In a Karahi heat 2 tbsp oil. Add all the whole masalas(spices) -Bay leaves, Cinnamon stick, Green cardamom, cloves, Black cardamom and Cumin seeds, and fry them for 30 seconds or until aromatic. 

2. Now add the ginger-garlic paste to it and fry for 10 seconds, Follow it up by adding the finely chopped onions. Fry until the onions turn a light brown and now add the tomato puree.

3. Add the salt, red chilli powder, coriander powder, fennel powder and stir nicely. Cook for a minute or two until the raw smell of the masalas and tomato puree is gone.

4. Now add one half of the shredded Mava/khoya and mix it in such that it combines well with the tomato puree. Once the Mava is added the mixture thickens, So dilute with 1/4 to 1/2 cup milk, followed by 2 cups water. allow the gravy to cook for 2 minutes.

5. Now add the paneer cubes, cover the Karahi and cook for another 2 minutes or so, or until the gravy thickens. Open the lid, add crushed Kasuri Methi and put off the flame. Garnish with finely chopped coriander leaves and a drizzle of cream if required. The Mava Paneer curry is ready to savour.

NOTES:

1. In this recipe I have used 400 gm Paneer and 200 gm of Mava/Khoya. This can be scaled down conveniently for a lesser quantity of curry.

2. To make instant Khoya/Mava- take 1 cup milk and boil. Reduce it(evaporate by boiling) to half and add 2 tablespoons of milk powder and 1 tsp ghee. Homemade instant Mava is ready. For this recipe, you may need twice the amount of this quantity.

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 SUNDAKKAI KUZHAMBU(CHETTINAD STYLE)

 Sundakkai/ Chundakkai in Tamil or Turkery Berry in English, as it is widely known, is a vegetable used in South Indian cooking to make a Kuzhambu or a  gravy in which these berries are simmered with spices. As tasty as the Kuzhambu tastes, the berries are slightly bitter and have many medicinal benefits. This Vegetable is also known as Kudenekayi in Kannada or Usthikaya in Telugu. In Hindi it is called Bankatiya. I am giving here different names so that if you know this vegetable, one must try out recipes made of it because of its medicinal properties.

In SouthIndia the berries are blanched and then dried in the sun for a few days until it changes colour and is completely dry. The dried berries are then stored in an airtight jar then used to make the Sundakkai Vathakuzhambu. The dried berries are also fried in ghee and make an yummy accompaniment for curd rice. The berries fried in ghee are also mixed with hot rice and eaten as it is believed that it helps in deworming.

Health benefits of Sundakkai/ Turkey Berry-  cures common cold, helps in treating kidney related issues, treats Anaemia, helps in treating cough and asthma, clears mucus, help in controlling diabetes, and they heal gastric ulcers.1Berry myriad benefits. 

In this recipe I am using the fresh Sundakkai and not the dried ones( Vathal).  Here the berries are cooked in tamarind sauce with a spicy, ground masala paste. The fresh berries are little bitter and so have to smashed using a pestle, so that as the Berry gets cooked in the tamarind pulp the bitterness is reduced. I am calling this a Chettinad style Kuzhambu because the masala paste used here is the Chettinad masala paste.

While you are here check out my other recipes like Vathakuzhambu, Rasam, Coriander rice, Karuvepilai Podi and rice, Mor Kuzhambu and more.

Here is the recipe of Pachai Sundakkai Kuzhambu for you-

PREP TIME: 15 MINS                                  COOK TIME: 20 Mins

TOTAL TIME: 35 Mins                                  COURSE:  MAIN 

CUISINE: SOUTH INDIAN                                         SERVINGS: 5

AUTHOR: Rajni Ram

Ingredients:

Sundakkai/ Turkey Berry (fresh) 150 gm

Tamarind paste  1.5 tbsp ( or pulp of lemon sized ball)

Onion 1 (medium) diced

Tomato 1 large chopped roughly

Garlic 10 to 12 cloves

Curry leaves a few leaves

Green chillies 2

Gingelly/Til/Sesame oil 1.5 tbsp

Asafoetida 1/2 tsp

To grind:

Coriander seeds 1 tbsp

Fennel seeds 1.5 tsp

Dry red chilli 2

Kashmiri dry red chilli 1(optional)

Coconut gratings 1.5 tbsp

To temper:

Mustard seeds 1 tsp

Chana dal(gram) 1 tsp

Dry red chilli 1 broken

Methi/ fenugreek seeds 1 pinch

Asafoetida 1/2 tsp

Method:

Wash and pat dry the Sundakkai/Turkey berry. Now with a mortar and pestle smash it lightly, such that it splits midway(refer picture). Now in a pan heat oil, add all ingredients under tempering followed by asafoetida and fry for 30 seconds. Now add the lightly crushed Sundakkai to the tempering and fry nicely for a minute.Now add the garlic cloves followed by onion, curry leaves and green chillies and continue to saute for 2 minutes. Now add the tomatoes and saute  until the tomatoes turn tender. Add the tamarind paste followed by 2.5 cups water (or) add the pulp extracted from lemon sized ball of tamarind. Stir nicely and begin boiling. Add turmeric powder and cook until the Sundakkai turns tender. Check for doneness of Sundakkai by crushing one with a spoon/ladle. If it mashes easily the berries are cooked. Now grind all the ingredients under "to grind" to a coarse mixture, then add 1/2 cup water and grind to a smooth paste. Add this paste to the Sundakkai simmering in the Tamarind pulp,stir well and allow to cook. Continue cooking until the gravy thickens and the raw small of the masala is gone. The tasty and healthy Chettinad style Sundakkai Kuzhambu is ready.

SERVING SUGGESTIONS: With hot rice, with Dosa, Idli, pongal,

and Curd rice.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Wash and pat dry the Sundakkai/Turkey berry. Now with a mortar and pestle smash it lightly, such that it splits midway.

2. Now in a pan heat oil, add all ingredients under tempering followed by asafoetida and fry for 30 seconds. Now add the lightly crushed Sundakkai to the tempering and fry nicely for a minute.

3. Add the garlic cloves followed by onion, curry leaves and green chillies and continue to saute for 2 minutes. Now add the tomatoes and saute  until the tomatoes turn tender.  

4. Add the tamarind paste followed by 2.5 cups water (or) add the pulp extracted from lemon sized ball of tamarind. Stir nicely and begin boiling. Add turmeric powder and cook until the Sundakkai turns tender.

5. Now grind all the ingredients under "to grind" to a coarse mixture, then add 1/2 cup water and grind to a smooth paste. Add this paste to the Sundakkai simmering in the Tamarind pulp,stir well and allow to cook. Continue cooking until the gravy thickens and the raw small of the masala is gone. 

 

NOTES:

1. Follow the precedure given to split open the berry midway. The kuzhambu will taste to bitter if the berries are not split.

2. After the berries cook in the tamarind sauce, check for doneness by pressing them with a ladle or soon. If they crush easily, they are cooked.

3. I have used Gingelly/Til oil as it adds extra flavour to the dish. Unless one is allergic to sesame oil or does not like the taste I recommend using the oil. Alternately refined oil can be used.

    

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.

AKKARAVADISAL ONE POT

 This is a very traditional South Indian sweet dish. Lord Mahavishnu is offered this sweet as prasad(holy offering). The main ingredients are Rice, moong dal, jaggery, milk, and ghee. The ingredients are similar to the Sweet  Pongal but both taste very different. It tastes heavenly when served a little warm. Without much ado let’s get to the recipe right away.

This recipe already exists on this blog, but I am adding another method to make it, which is the one-pot method. One can choose whichever method they find doable. The results are the same for both, just a few steps vary which I will guide you through here.

While you are here check out my other Indian Sweet recipes like Malpua, Pineapple Rabri, Atte ka Sheera, Chakkarai Pongal, Aval Kesari, Unni appam, Sugiyan, and many more...  

Here is the recipe of One -Pot Akkaravadisal for you-

  PREP TIME: 15                                         COOK TIME: 20Mins

 TOTAL TIME:40Mins                                  COURSE:  DESSERT

 CUISINE: SOUTH INDIAN                         SERVINGS: 5

 AUTHOR: Rajni Ram

 

   Ingredients:

   Rice 1 cup

   Moong dal/ green gram 1/4 cup

   Milk  6 cups

   Jaggery 1 cup 

   Water 1/4 cup

   Sugar ( optional) 1 tbsp

   Ghee 3/4 cup

   Cardamom/ elaichi powder 1 tsp

   Saffron ( optional) 2 pinches, soaked in warm milk

   Raw camphor( optional) 1 pinch powdered

   Cashewnuts 8 to 10

   Raisins 8 to 10

   DIRECTIONS:

  Dry roast the Moong dal directly in the cooker to a light brown     colour. Stir constantly and take care not to burn the dal. It will give   out a nice aroma. Put the jaggery in a separate vessel, add water, and  bring to a boil. Put off the heat and stir to dissolve the jaggery.   Keep aside. Now to the roasted moong dal in the cooker, add the   washed rice. Pour 2 cups milk and 1 cup water, close the cooker and  cook for 5 to 6 whistles ( flame should be on low throughout,   otherwise there are chances of the milk overflowing through the   sides). Once pressure releases open the cooker and mash the   contents well. Put the cooker on flame again and strain the liquid   jaggery into the cooker directly. Pour another 2 cups milk and stir   nicely. There may be lumps, break them down patiently by stirring.   Like I always say add 2 teaspoons of sugar to any jaggery dish to   enhance the taste of jaggery. Add more milk if the 2 cups of milk get   absorbed. We want a texture that is semi-solid and smooth, not   lumpy. Now add the cardamom powder, raw camphor(optional), and   add in the raisins and nuts fried in ghee. The one-pot   Akkaravadisal is ready to serve. Enjoy BonAppetit. This is a popular Prasad(holy offering) dish that can be offered during Pujas.

STEPWISE RECIPE FOLLOWS:

1.  Assemble all ingredients.

2. Dry roast the Moong dal directly in the cooker to a light brown colour. Stir constantly and take care not to burn the dal. It will give out a nice aroma. Now to the roasted moong dal in the cooker, add the washed rice. Pour 2 cups milk and 1 cup water, close the cooker and cook for 5 to 6 whistles ( flame should be on low throughout, otherwise there are chances of the milk overflowing through the sides).

3. Until the pressure releases let’s get the jaggery ready. In a small vessel take the jaggery, add 1/4 cup water and bring to a boil, put out the stove, and stir the jaggery to dissolve it. 

4. Once pressure releases open the cooker and mash the contents well. Put the cooker on flame again and strain the liquid jaggery into the cooker directly. Pour another 2 cups milk and stir nicely. There may be lumps, break them down patiently by stirring. Add two spoons sugar.

5. Add milk in which the saffron strands were soaked followed by Cardamom powder, raw camphor(optional). Finally, add the nuts and raisins fried in ghee. 

NOTES:

1. The only glitch in this method is the milk overflowing from the cooker or the milk sticking to the bottom of the cooker. To manage this the flame should be on low through out until the whistles are over.

2. We are straining the jaggery to remove impurities in the jaggery. I  recommend not missing this step.

3. To get that smooth texture and consistency add more milk if required. 

If you tried this recipe please do comment below, we would love to hear fom you.

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KARUVEPILAI PODI/CURRY LEAVES POWDER(FOR RICE)

Karuvepilai or curry leaf plant is an aromatic plant the leaves of which are used in seasoning dishes. Most south Indian dishes have Curry leaves as their common tempering element. Apart from imparting their aroma to a dish they also add a huge amount of flavour. These leaves have many medicinal properties like- high calcium content, rich in Iron, aids in digestion, improves vision, rich in Vitamin A, and many more such benefits. 

In our house, we make this powder with fresh curry leaves and other spices that can be mixed with hot rice and ghee, or it can be added to rice tempered with peanuts and spices and made into Karuvepilai Sadam or Curry leaves rice. 

Karuvepilai powder can be stored in an airtight container for 3 months and more. 

While you are here please check out my other spice powder and sauce recipes like Sambar Powder, Rasam Powder, Sechzwan sauce, Pesto sauce and more...

Here is the recipe of Karuvepilai powder for you-

PREP TIME: 5Mins                        COOK TIME: 15Mins

TOTAL TIME: 20 Mins             COURSE: PODI/SPICE POWDER  

CUISINE: SOUTH INDIAN           QUANTITY: 100 GM APPROX

AUTHOR: Rajni Ram

Ingredients:

Curry leaves 2 cups(stalks removed) washed and pat dried

Coriander seeds/Dhania 2 tbsp

Chana dal/ Gram 1 tbsp

Urad dal 1/2 tbsp

Jeera/ Cumin seeds 1 tsp

Dry red chillies 5 big ones

Tamarind lemon sized ball

Salt to taste.

Asafoetida 1 tsp

Oil for frying spices 1 tbsp

Directions:

In a Kadai heat the oil and add the chana dal and urad dal and fry until they turn golden brown. Now add the coriander seeds and Cumin and continue to fry. When the coriander turns aromatic add the dry red chillies and continue to fry. Now add the tamarind followed by asafoetida and fry until the tamarind turn a little crisp, about 30 seconds. Finally, add the washed and pat dried curry leaves and saute for about a minute. Switch off the flame and cool all the roasted ingredients. On cooling, transfer them to the dry mixer jar and grind to a fine powder. Add salt and give another spin the mixture. The Karuvepilai powder is ready for storing. Enjoy with hot rice and ghee. One ball of rice with this powder helps maintain iron levels, good for hair growth and has many more benefits.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.

2. Heat oil in a Kadai and add the urad dal and chana dal and fry until they turn light brown.

3. Add the coriander seeds and cumin seeds and continue to fry until the coriander seeds turn aromatic.

4. Now add the dry red chillies, tamarind, followed by the asafoetida and continue frying until the tamarind turns a little crisp.

5. Now add the washed and dried curry leaves and saute for a few minutes and put off the stove. Cool the roasted ingredients.

6. Put all of them in a dry grinder jar and grind to a fine powder. Add salt as required and the Kruvepilai powder is ready to store.

NOTES:

1. The curry leaves must be separated from the stalks, washed and pat dried.

2. Salt can be added while grinding or after grinding.

3. Store ina dry container.

4. More dry red chillies can be added for more spiciness.

Karuvepilai Rice made from the Karuvepilai Podi

To make Karuvepilai Rice- In a Kadai heat oil. When hot add peanuts and fry until light brown. Now add mustard seeds 1 tsp, chana dal 1 tsp, Urad dal 1 tsp, followed by broken dry red chillies and aasafoetida.  Fry until the dals turn light brown. Add Cooked rice made from 1 cup rice, followed by 2 to 3 tbsp of Karuvepilai Podi. Check and adjust salt. The yummy and healthy Karuvepilai Rice is ready. Enjoy. Bon Appetit.

If you tried this recipe and liked it please comment below. We would love to hear from you.

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MOR KUZHAMBU (Vendakai)

 This is a popular south Indian dish made 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 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. 

I am giving the method to make Vendakai/Bhindi Mor Kuzhambu here as it is slightly different from the kuzhambu prepared with other vegetables. Here the Bhindi/Okra is sauteed or deep-fried before adding it to the Kuzhambu(gravy). Whereas other vegetables are cooked(boiled) before adding them to the gravy, therefore the process changes a little but not the masalas and other steps.

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

Here is the recipe of Mor Kuzhambu for you- 

PREP TIME: 15 MINS                                  COOK TIME: 20 Mins

TOTAL TIME: 35 Mins                                  COURSE:  MAIN 

CUISINE: SOUTH INDIAN                                         SERVINGS: 5

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 tempering:

Bhindi/Okra/Ladysfinger around 6 to 8 cut 1 inch long

Salt a little

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.

Now in a Kadai/Pan take oil for tempering. On heating add all ingredients mentioned under "to temper" except the Bhindi and fry for 30 seconds or until the dals turn light brown. Now add the bhindi and saute. Keep stirring every now and then so that the bindi doesn't stick to the pan. We want the bhindi to be crisp and cooked, but not mushy. Once the Bhindi is cooked transfer to a plate or vessel.

Now put the same 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 sauteed/fried bhindi and mix nicely. The tasty 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. Now in a Kadai/Pan take oil for tempering. On heating add all ingredients mentioned under "to temper" except the Bhindi and fry for 30 seconds or until the dals turn light brown. Now add the bhindi and saute. 

4. Keep stirring every now and then. Bhindi should be crisp and cooked, but not mushy. Once the Bhindi is cooked transfer to a plate or vessel. 

5. Now put the same 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. 

6. 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.

7. Once the curd is poured, keep stirring constantly for a few minutes, approx. 2 minutes and put off the flame. Now add the sauteed/fried Bhindi to the gravy. The yummy Mor Kuzhambu is ready. Enjoy with hot rice and ghee or Coconut rice.

Pineapple Mor Kuzhambu:

8. The Mor Kozhambu cam be made with the veggies I have mentioned about. Recently I tried this with Pineapples and they turned out very well. To make it with Pineapple, cut the pineapple into chunks, cook it first and then proceed with rest of the recipe. 

NOTES:

1. I have sauteed the Bhindi in this recipe, it can be deep-fried in little oil too.

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

3. 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.  

4. Be liberal with the coconut as it gives body and flavour to the dish. 

Video on how to make Mor Kuzhambu here👇

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