Kugan's Kitchen

[kugan98]

[tscii] This is my version of Puli saatham.

PULI SAATHAM

Ingredients:

1 kg rice
1 big lemon sized tamarind ball soaked in 2 cups water
1 tsp tumeric powder
Salt to taste

To roast and make into powder:
50 grms channa dal (soaked and drained)
25 grms urad dal
10 dry red chllies
½ tsp fenugreek seeds

To Season:
150 grms ground nuts (soaked and drained)
1 tsp mustard seeds
1 tbs channa dal
2 sprigs curry leaves
5 dry red chillies cut into small pieces
½ tsp asafoetida powder
100 ml gingelly oil

Method:
Cook the rice ¾ boiled with little salt. Drain the water.
Add 2 tbs of gingelly oil and mix. Let it get cold.

Dry roast all the ingredients under “to make powder”
Make a coarse powder and keep aside.

Squeeze out the thick tamarind juice.
Heat a thick bottomed pan, add the oil.
Once the oil is hot add in the mustard seeds and allow to splutter.
Add in the soaked ground nuts and channa dal.
Let them get fried, add in the dry red chillies .
Sauté for a second, add in the thick tamarind juice, salt, tumeric powder and the asafoetida powder. Boil till the raw smell goes away.

Keep stirring all the time as it will stick to the pan easily.
Now add in the ground coarse powder and the curry leaves.
The mixture will thicken and the oil will separate.
It will look like a pickle.

Spread the cold rice in a big container. Pour the puli kachal
And mix with a wooden spoon. The mixed rice should not be very dry.
As the rice will absorb the puli kachal and rice will become more drier.
Serve it alone or with potato roast.


[html:599c884b30]

[/html:599c884b30]

[suvai]

hmmm naaku ooruthunga kugan...apadiye urulai roast recipe yum kodunga..
not sure of the lemon size for puli...arai kai alavu irukumaa puli?

[Selviem]

kugan here is my mom's version of morekulambu
Morekulambu:
------------

Vegetables preferred: (white and green pumkin/ yam(chenaikilangu)/drumstick/ladys finger, chepankilangu/Valakkai/Nenthirangai)
except ladys finger if we r choosing other vegetables we have to cook it with little salt and turmeric powder. ladysfinger means shallow fry in oil, and use in the curry.
In the above mentioned any one vegetables we can use.

Vegetables any one of the above - 1/4 kg

Grind coarsely:
--------------
green chilly - 3 medium size
red chilly - 1
ginger - 1/2"
cumin seeds - 1/2 tsp
Coconut grated - 3 tblsp
(toor dhal - 1 1/2 tblsp, raw rice - 1 1/2 tsp soak this two for 1 hour)
grind all the above ingredients coarsely.
Seasoning:
----------
Coconut oil - 1 1/2 tsp
kadukku - 1 tsp
urad dhal - 1/2 tsp
methi seeds (venthayam) - 1/4 tsp
red chilly - 1
karu vadagam- 2 pinch
small onions - 5 (chopped finely)
curry leaves - few


now transfer this in the cooked vegetable, add little water and cook for 5 minutes. In a separate pan now do the seasoning , add oil, then kadukku, urad dhal, methi seeds, karu vadagam, once kadukku splutters then add the onions fry nicely till it turns brown colour, then add curry leaves. Transfer this in coconut -veg mixture, allow it to boil for 2-3 minutes. Then switch of the fire. Now beat the curd nicely in the mixer, so that it looks like laban now, otherwise u can use readymade laban. Add this to the curry according to our wish. Dilute the curry according to our consistency. Be sure, donot use sour curd. No need to boil once u add curd/laban. If needed u can garnish with coriander leaves.

[kugan98]

Thanks Suvai I will post the recipe for the potato roast soon.
Your measurement is right for the puli.
Lemonga not lime, about half your kai alavu.
Thanks . Kugan98

[Selviem]

This will be very tasty for morekulambu

Ellu Podi:
----------
Three types of ellu u get in the market, white, black another one is brownish colour. all are with the skin. for this podi we have to choose the brownish colour. dry fry in the pan till nice smells comes out of it, once it comes to the room temperature, put in the grinder and use the whip button so that the skin is removed, then it is ready to use. We can make with this ellu kolukattai poornam, ellu podi and ellu thuvayal.


Ellu - 3 tblsp
dry red chilly - 6
Garlic - 5 to 6 cloves
Tamarind - 2"

In a pan, add 1/2 tsp of oil fry the chilly in the slow fire, then dry fry the ellu . Once it comes to the room temperature, put this in the mixier and dry powder it. Then add tamarind (can be dry fry in the pan), salt, garlic and powder it. Store it in a airtight container, this will stay for 10 days. We can have this as a sidedish for morekulambu. we can mix with the hot steam rice and little of gingelly oil. Also we can have with idli,dosa .

[Selviem]

Ellu thuvayal:
-------------
Ellu - 4 tblsp (fry without oil, till nice smell comes, also ellu should pop up nicely)
dry red chilly - 8 (fry in oil)
Garlic - 6 cloves
tamarind - 2 1/2 "
Coconut - 4 tblsp grated
salt - reqd
grind all the above ingredients like how we grind coconut chutney. This will stay for 2 to three days.

[kugan98]

Thanks Selviem for your version of mor kulambu.
Since pluses were added, we did not add rice to grind.
We like our mor kulambu a bit sour.
Thanks Selviem, I will surely try out your version.
As I said before no two houses make sambar with the same taste.
Thanks again Selviem, keep your recipes rolling.
Thanks for the ellu podi and the tuvayal.
Kugan98

[Selviem]

Sorry hubbers, I forgot to include salt in ellu podi. please include salt according to the taste

[kugan98]

I often make this healthy adai in my house.

ADAI

Ingredients:

250 grms raw rice
50 grms toor dal
50 grms channa dal
30 grms kollu
3 tbs urad dal

3 green chillies
3 dry red chillies
3 tbs coconut scrapings
1 pinch asafoetida powder
Salt to taste
Gingelly oil

Method:
Soak all the dals and rice for about 3 hours.
Grind the dals and rice with the green chillies.
Dry red chillies and coconut scrapings.
Add salt and asafoetida powder, mix nicely.
The consistency of the batter should be like dosai batter.

Heat a dosa kal, apply little oil on the surface.
Take a laddle of the batter, and make like how we make dosa.
( I like my adais to be thin like the dosa)
Add oil around the adai and cook on both the sides,
Till it is golden brown. Serve with any chutney of your choice.
I made tomato chutney.


[html:b53e4b15fd]

[/html:b53e4b15fd]

[Selviem]

Brinjal Pepper Masala:
----------------------

Brinjal - 250 g (choose the small one, so that there will be no seed)
cut in to 4 . keep water in a vessel,when it comes to boil add the brinjal pieces with turmeric and salt. Let it cook for 5 minutes. Be sure that the brinjal should not over cook, just one boil is enough and remove the water.

Fry in oil one by one and grind the following to a fine
--------------------------------------------------------
paste:
------

Pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Cinnamon - 2"
Cloves - 2
Shallots - 15 pcs
Coconut grated - 3 tblsp

In a heavy bottom kadai, add 3 tblsp of oil, add 2 medium sized tomatoes finely chopped , curry leaves - few and fry nicely till oil comes out of it. then add red chilly powder - 1 tsp, turmeric powder - 1/4 tsp, salt reqd and fry nicely. then add the ground masala and cook for 2 minutes, now finally add the brinjal pieces and fry nicely till all the pieces of brinjal is coated with the masala. Cook in the slow fire, sprinkle coriander leaves and serve it with morekulambu.