Mrs.Mano's Tamilnadu Delicacies - Part 2

[Nichiro]

KPR,

Mrs. Mano is a senior lady and a honoured contributor.
Please refer to her as Mrs. Mano please.

Nichiro

[hi]

Dear Mrs. Mano,

How to make garlic gravy ( kolambu ) ? Kindly help me !!

Thanks
Anjali

[KPR]

I am sorry about that.

[KPR]

I am sorry about that.

[Mrs.Mano]

Hello Rockydeva!

Thanks a lot for the feedback on ‘Microwave Tomato chicken’!
Have you tried ‘Ennai kaththarikkai curry’? This preparation is tastier than any other kaththarikkai curry. As I have no clues of ingredients, I couldn’t guess any thing about the curry which you have tasted.
Do post the recipes of yr mother. They are most welcome here.
About the sambar recipe you have posted in the above link-It seems definitely a different one! I will try it soon and give the feedback here!

[Mrs.Mano]

Dear Anjali!

I have already posted here the recipe for ‘Garlic kuzhambu’. You can view it by going through the index which appears in the first page itself.

[rockydeva]

Dear Mrs.Mano,

Thx for your appreciation, i had tried that "yennai katharikai koozhambu" already, its sounds as a Tamil nadu style recipe,wt i eat is andra style recipe,

i want to know how to do "AATTU KAL PAYA" or "Idiyappam PAYA"

Plz help

[Mrs.Mano]

Dear KPR!

Here are the recipes you have requested. I will post the recipe of 'Seppangkizhangu kuzhambu' within a few days!

GARLIC RICE-I:

Ingredients:

Raw rice or basmathi rice cooked with salt- 2 to 3 cups
Garlic flakes- a handful
Small onion- 15
Tamarind- a small gooseberry size
Red chillies-2
Black gram- 2 tsp
Bengal gram- 2 tsp
Curry leaves-10
Asafoetida powder- half sp
Mustard seeds- 1 tsp
Enough salt
Gingelly oil- 2 tbsp
Turmeric powder- half sp

Procedure:

In a tbsp o foil fry the black gram and Bengal gram to golden brown. In the same oil fry again the sambar onions, garlic flakes, curry leaves, asafoetida powder, red chillies and the tamarind until they are cooked well. Grind these coarsely with enough salt.
Heat a pan and pour the remaining oil. Add the mustard seeds and when they splutter add the rice, turmeric powder and the ground paste. Mix well and cook it on slow fire for a few minutes.

GARLIC RICE-II:

Ingredients:

Garlic flakes- a handful
Sliced onion-1
Mint leaves- 2tbsp
Coriander leaves- 2 tbsp
Rice cooked with salt- 3 to 4 cups
Turmeric powder-half sp
Thinly sliced capsicum-1
Enough salt
Ghee- 3 tbsp

Grind the following ingredients coarsely:

Red chillies-2, green chilli-1, fennel seeds- 1 tsp, shredded ginger- half sp, cinnamon- 1 small piece

Procedure:

Heat a pan and pour the ghee. Add the onion with the garlic flakes, capsicum, and the turmeric powder and fry them on slow fire until they are almost cooked. Add the ground paste with the greens and a little salt and again cook for a few minutes. Now add the cooked rice and cook for a few more minutes on slow fire.

[KPR]

Hi Mrs.Mano,
Thanks for the recipes of garlic rice.
Today I tried the type 1 recipe and it did come out well.I made dal fry for side dish.Can you please suggest some other side dish for garlic rice.
Thank you

[Mrs.Mano]

Dear Arrecipes!

Here are the recipes of egg you have asked.

TOMATO EGG CURRY:

Ingredients:

Chopped tomato- 2 cups
Hard boiled eggs-8
Salt to taste
Turmeric powder- half sp
Oil- 4 tbsp
Finely chopped coriander- half cup

Grind coarsely the following ingredients with a little water:

Green chillies-2
Chilli powder- 1 sp
Fennel seeds- half sp
Cardamom- 1
Clove-1
Cinnamon- 1 small piece
Garlic flakes-5
Crushed ginger- half sp
Shredded coconut-half cup
Onion-2

Procedure:

Make small holes on the eggs with the help of a sharp tooth pick. Heat a pan and pour the oil. Add the tomato with the turmeric powder and cook until the tomatoes are mashed well and the oil floats on the surface. Add the ground paste with half cup of water. Cook well till the required consistency. Add the hard-boiled eggs and cook for a few more minutes on slow fire. Add the chopped coriander and mix well.

EGG CUTLET KUZHAMBU:

Ingredients:

For the cutlets:

Eggs-6
Ginger-1 sp
Green chillies-6
Garlic flakes-2
Chopped coriander- 2 tbsp
Gram dal[pottukkadalai]-1/4 cup
Salt to taste

For the gravy;

Chopped onion- half cup
Chopped tomato- 2 cup
Fenugreek- 1 sp
Curry leaves- a handful
Turmeric powder-half sp
Chilli powder- 2 tsp
Coriander powder-3 tsp
Tamarind- a big lime size
Shredded coconut- a handful
Fennel seeds- 1tsp
Oil- 3 tbsp

Procedure;

Soak the tamarind in a cup of water for half an hour and extract the juice. Grind the coconut with the fennel seeds to a thick paste.
Beat the eggs well with enough salt. Fry the fennel seeds, ginger, garlic and the green chillies in a little oil. Grind them to a paste and add this to the eggs with the gram dal powder. Mix well. Pour the egg mixture in small bowls and steam them in the pressure cooker for 15 minutes. When cooled, take the balls away. Heat a pan and pour the oil. Add the fenugreek seeds with the curry leaves. When the fenugreek seeds flutter, add the chopped onion with the tomatoes and the turmeric powder. Cook well until the oil floats on top. Add the tamarind extract with the powders and the salt. Let the kuzhambu boil for some minutes. Add the ground paste and cook for a few more minutes. When the gravy is slightly thickened, add the cooked balls and put off the fire. Or pour the hot gravy on the egg balls at the time of serving and sprinkle the coriander.