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Hi,
I hope mrs.Mano or Mr.Hemant or anybody here would help me with getting the recipe for kulambu podi which is like all in one podi..
I know one person who knows to make this podi but she refused to say the ingredients for it :cry:
but the recipes made with it were all fantastic..
thanks for helping..
Aachi masala has something called Kulambu milagai podi... It might be what U r looking for...
Dev,
I do have a packet of this- do you know how it should be used?
Sorry... No idea how it's to be used... I have never used it... But I think the instructions on the packet should help...
Speaking of podi... I've just run out of a podi that I am SO addicted to, I could munch on it raw! My friend at the Naughty Curry blog gave me some to sample a month or so ago and I've just finished off my second batch!
You can see their post on it here.
http://www.naughtycurry.com/home/200..._it_with_.html
I'm dying to make some more, but I have to wait for my curry leaves to come in the mail...
No i already have this aachi podi thats not what iam talking about dear..
This podi is made my ppl of chettinad and its ONE Podi for all type..hm i hope anybody else who could help.. :roll:
Its so sad that amny ppl are there who wouldn't like to tell their recipes to anybody...
:shock:
Viji,
Can you suggest what to do with the powder? Dev, the packet does not have any instructions.
Hi vijikr
Here is a link with a masala powder recipe.. Hope this is what you are looking for..
http://www.ndtvcooks.com/recipes/con...ipe.asp?id=153
regds
Sowmya :)
Hi
Here is a link to a recipe using the masala powder too from the same site..Enjoy :D
http://www.ndtvcooks.com/recipes/veg...ipe.asp?id=212
regds
Sowmya :)
hi lakme,
I just used that powder by reducing the spices for the dish (i have used it for preparing non veg)..like i just added one tsp of this powder also to my dishes .
I hope u got my point.
HI sowmiya,
thanks for the link anyway i'll try this masala also and see..
Nandri
Viji
I'm looking through my friend's beautiful cookbook, Dakshin.
What prevents me from making a lot of its recipes is that I only have tamarind concentrate and not the pulp. For a podi recipe that uses raw pulp and grinds it with the spices, how would I substitute? Or can I?
You can find more chettinad masala recipes here
1. http://www.qualityfoodonline.com/recipedetails/401.htm
2. http://forumhub.mayyam.com/hub/viewt...ettinad+Masala
These are given in small quantities. If you like them you can double or triple it.
Hi thanks for the link :D
Hello,
here is the another recipe...
http://hosuronline.com/update/cooker...o=305&iType=32
Chettinad Kathirikai Kara Kuzhambu
Ingredients:
Brinjals - 15 (regular purple colored),
turmeric – 1 tsp,
Tamarind extract – 2-3 cups.
For Masala:
Dania - 8 tsp,
Bengal Gram dhal - 5 tsp,
Red chillies – 10,
white sesame seeds - 2 tbsp,
black pepper - ½ tbsp,
grated coconut – ½ cup,
onion – 1,
tomato – 2,
Green chillies – 2,
Ginger & garlic – ½ tsp.
For Seasoning:
mustard seeds - 1 tsp,
Black Gram dhal - 1 tsp,
Bengal Gram dhal - 2 tsp,
dry red chillies – 2,
asafetida – a pinch,
curry leaves – a few, c
ilantro/coriander leaves – a few.
Cooking Instructions:
Brinjal Prep:
* Dry roast (with out oil) Dania, dhals, red chillies & seeds & make a fine powder.
* Mix grated coconut, Masala powder, little water or tamarind extract & make a thick mix.
* Cut Onion & Tomato into small pieces
* Add 2 spoons of oil in a pan
* Fry onion, tomato, green chilly & ginger/garlic in that pan till onion becomes soft & Blend this into a thick paste.
* In a pan heat 5 spoons of oil.
* Add a little asafetida, add the onion-tomato puree, and little tamarind extract (2 spoons) and fry/boil for 3 minutes in high flame
* Add 5 spoons of Masala mix, turmeric & salt and cook till the mix boils well. This is the base gravy for the curry.
* Make two vertical cuts in each Brinjal; BUT, leave the stem intact that the shape remains intact. (NOTE: Cuts should be only for the 3/4 of the length of the Brinjal)
* Add salt to the Masala-coconut mix
* Stuff the Masala mix inside the Brinjal
* Let it marinate for about 5 minutes
Kulambu Prep:
* In a wide pan, add a little oil and mustard seeds
* Once the mustard starts cracking, add the rest of the seasoning ingredients
* Once the dhal turns golden in color, add 7 spoons of oil
* Add the stuffed Brinjals into the pan
* Close the pan with a lid and cook for about 5 minutes in medium flame
* After that, once in every 3-4 minutes, turn the Brinjal so that, it is evenly cooked
(NOTE: While turning the Brinjal, make sure that the stuffing doesn't come out)
* Once the Brinjal is well done, Add the Gravy mix
* Cook the mix for about 2 minutes in low flame (this is just to make sure the gravy and the Brinjals mix together).
one more Chettinad recipes web site is
http://engr.iupui.edu/~solaiyap/malar/recipe.html