Kultha Koddhel-HorseGram in a Spicy Coconut Gravy Seasoned with Garlic.

"Kulith" is nothing but a Konkani term for horsegram/kulthi.Koddhel"  means a curry that is having the basic coconut,tamarind and red chillies masala,a little spicier than other curries like ambat and ghashi and it is always seasoned with browing crushed garlic in oil.This curry can be made with beans like rajma(kidney beans),whole tuvar(pigeon peas),Tingalavro(navy beans/northern beans) and so on.It can also be made with vegetables like raw banana and Sambhar/Mangalore Cucumber.This dish is authentically Konkani stuff and happens to be one of the favourites in Amchi homes and usually a Saturday special(as horsegram is preferably eaten on Saturday).A permutation and combination of seasonal vegetables are applied in this curry.The basic kulitha kodddel will have only horsegram and any one of the vegetable(sambhar cucumber,banana stem,chinese potato,malabar spinach,bamboo shoot).Here I have used  jackfruit seeds,bilimbi(which is a sour vegetable),tender raw jackfruit chunks and a little spinach and a few stems of it.

Ingredients:
Horsegram                                                1/2cup
Jackfruit seeds(optional)                   6-8(crushed a little)
Tender jackfruit chunks
(cooked) ,or use canned ones            10-12
Bilimbi/tree sorrel/bimbul                2-3
Fresh Malabar Spinach,
chopped                                                     1cup(with a few tender stems)
Salt                                                              to taste

For Masala:
Fresh grated coconut                         3/4cup
Red chillies(roasted)                          5-6
Tamarind                                                pea size(if not using bilimbi/bimbul)

For seasoning:
Oil                                                              1tbsp
Crushed garlic flakes                        8-10

Method:

• First clean the horsegram as it may have tiny sand,stones or some weed that looks similar to the horsegram.(discard anything other than horsegram)
• Wash and soak it for 8-10 hours.
• Take the soaked horsegram,the jackfruit seeds,stored ones(if using)in a pressure cooker with 2-2.5cups of water.
• Pressure cook for a whistle then cook lowering the flame for another 20 minutes(this makes the horsegram soft and nice),if using fresh jackfruit seeds then place in a separare bowl and after 5-10 minutes of pressure cooking take it out and pressure cook horsegram for further 10 minutes.
• Drain in a colander,saving the water for further cooking purpose.
• Make the masala using coconut,chillies and tamarind(preferably using the pressure cooked water).
• In a soup pot add the chopped spinach,tender stems,bimbul(if using)and bring it to boil with the pressure cooked water,cook till soft and then add the horse gram,boiled jackfruit chunks,and salt to taste and bring to a nice boil.
• Add the prepared masala ,adjust the consistency using reserved pressure cooked water and boil for another few minutes till the raw flavour of masala fades.
• Meanwhile in a small saucepan heat oil and roast crushed garlic to a nice golden colour and pour this into the curry.
• Tastes heaven when served with rice and happens to be amchis favourite.

Note:
Use of tamarind may be skipped if bilimbi/bimbul is used.

 Bilimbi/bimbul/tree sorrel-

Malabar spinach/Vaali-

Tomato ani Piyavache Kolmbho-Tomato and Onion(Shallot) Sambhar

Kolmbho is a Konkani name for sambhar.Piyavu means onion in Konkani.This is a lentil based dish that is cooked with tamarind pulp,vegetables and masala powder freshly made by roasting and blending spices.This is inseperable part of South Indian cuisine.It serves as an accompaniment with idli,dosa and rice.Again there are umpteen number of recipes when it comes to sambhar.There are a wide variety of ready powders available in stores.It can be even made at home with toasting and roasting spices which needs a little time and patience.There are innumerable recipes when it comes to sambhar and varies from person to person.I too prepare sambhar in 2-3 different ways(difference is in the proportion and contents used in the spice mix)and always prefer making it fresh.
Here I present one of my versions of sambhar with freshly roasted and grounded spices that is loved by my family members.Here I have tagged it as tomato and onion sambhar which may sound strange as in our community sambhar means mix of many veggies and need not be specified even if only two vegetables are used.Iam inspired by the south indian way of saying radish sambhar,drumstick sambhar where tomato and onion are constant and only one vegetable is used which highlights the name...so here I go with tomato onion sambhar!!!!

Ingredients:

Tuvar daal(split pigeon peas)          1/2 cup
Small onions(peeled)                           20
Tomatoes(M),diced                              3
Tamarind pulp                                       a small cherry sized ball
Turmeric powder                                  3/4tsp
Jaggery/light brown sugar             3/4tsp
Asafoetida/Hing                                   1/4tsp
Salt                                                             to taste
Fresh chopped corainder                  2tbsp

For seasoning:

Oil                                                              1tbsp
Mustard seeds                                      1tsp
Curry leaves                                          6-8

For Masala:

Coriander seeds/dhaniya              3tbsp
Cumin seeds/jeera                            3/4tbsp
Fenugreek seeds/methi                  1/2tsp
Peppercorns                                       3-4
Garlic flake(crushed)                     1  (optional)   
Byadagi chillies                               5-7
Guntur chillies                                 3-4

Method:

 

Roasting masala-

• Heat a tava(i use my cast iron chapathi tava)add little oil,once heated set to low flame and roast chillies to crisp without burning them.set on a plate.
• Add coriander seeds and roast just till the aroma is felt(over roasting will change the flavour of sambhar)set aside.
• Add jeera roast till it crackles,set aside
• Add methi roast till colour changes/crackles,set aside.
• Add the peppercorns and crushed garlic and switch off the flame.
• When the spices are moderately cool blend to a powder(need not be extra fine)

Preparing Sambhar:

• Wash and pressure cook the tuvar daal(split pigeon peas)with 1.5cups of water,pinch of turmeric and a drizzle of oil to 1 whistle then lowering the flame and cooking more 5 minutes.
• Soak tamarind in a tbsp of water and squeeze well to get a thick pulp.
• Dilute the sambhar powder with water to form a paste.
• In a soup pot add take the peeled whole small onions,tomatoes and add a cup of water bringing it to boil
• When the onions are tender add jaggery,salt to taste,tamarind pulp,turmeric powder,asafoetida and boil further.
• Add the prepared paste and a  little water too.
• Add cooked daal(with a wire whisk/buttermilk churner beat it well)adding required water to get a consistency and bring to a good boil and cook stirring in bewteen as daal sticks to the bottom of the pot.
• Prepare the seasoning in a small pan and pour it over the sambhar.
• Add fresh chopped coriander,also 1-2 fresh curry leaves torn into pieces.
• Serve as an accompaniment with idly,dosa and even white rice.
• This becomes thicker after sometime,so,add required additional water,boil and then serve.

Note:

• The small onions used here are nothing but the regular onions which are small in size.
• Can use pearl onions,shallots  too which also makes it more authentic.
• Can add cut drumsticks to this along with onions while cooking..will be delicious.
• This portion makes about 2.5ltrs(3 quarts apprx),so adjust the recipe according to needs.
• A combination of different vegetables can also be made to make it a mixed veg sambhar.
• The powder can be made and stored for later use.

 

Madras Rasam-Spicy Tangy Lentil And Tomato Soup

Rasam is nothing but a South Indian spicy/tangy soup.It may or may not be prepared using tuvar daal(split pigeon peas).There are countless ways of preparing rasam.Some recipes call of tuvar daal while some don't .It can be slightly thinner than sambhar or runny like water and goes well served with steamed white rice or can be just had like a soup.Here goes a wonderful recipe using freshly prepared masala with spices that has its freshness infused in the rasam.
I came across this beautiful recipe from my friend Sushma Mallya(authenticfooddelights.blogspot.uk) and tried it.We all liked it very much and thank you Sushma for this aromatic rasam.

Ingredients:
Tomatoes (large)                            2 nos

Toor dal                                              6 tbsp

Turmeric(haldi)                              1/4 tsp
Water                                                   1 .5 cups plus a little more

Coconut grated                                1tbsp

Salt                                                        to taste

For Masala:

Dhania(coriander seeds)             2 tbsp. 

Jeera (Cumin seeds)                      1/4 tsp 

Methi (fenugreek Seeds)              1 /4 tsp 

Black Pepper                                     1/4 tsp 

Mustard seeds                                  1/4 tsp 

Red chillies ( bydagi)                     3

Jaggery                                               1/2tsp

Tamarind                                           Size of a small cherry

Oil                                                         1tsp(for roasting the masala ingredients) 

 

For Seasoning:

Ghee(clarified butter)                    1tsp
Mustard seeds                                   1/2tsp
Curry leaves                                      7-8

Asafoetida(hing)                              a generous pinch

A few strands of fresh chopped green coriander for garnish.
 

Method:

 

• Pressure cook dal with tomato (whole) and haldi for 2 whistles and keep aside. Now mash this well and keep aside.
• Soak tamarind with little water.
• Heat oil in a pan, add coriander seeds, Jeera, Methi, black pepper, mustard seeds, red chilli and fry on low flame till lovely aroma and grind it along with jaggery and tamatind to fine paste. 
• Now add this paste to the mashed toordal, add coconut and 2-3curry leaves and bring to a boil. Add salt and required water  to get the required consistency.
• For the tempering heat ghee in a small pan , add mustard seeds when crackling is done add curry leaves, hing and then drop it into  the rasam.
• Add the fresh chopped green coriander and switch off the flame.
•  Serve piping hot with Rice.

Note:

I have made slight alterations which may not reflect much with the original taste.

• Have used 1tbsp coconut instead of 3tbsp.
• Used ghee for seasoning.

 

Methi Thepla-Wholewheat Flatbread With Fresh Fenugreek Leaves

This flatbread/roti is native to Gujarat.It is easy to prepare and healthy as it contains fresh fenugreek leaves(methi).This can also be packed into lunchboxes as well.Whenever I have a bunch of fresh methi leaves I prepare it without fail as my family loves it very much..This can also be served with any spicy curry which is not a must though.Accompanied with pickle and curd/yogurt makes it a complete food.

Ingredients:
Whole wheat flour/Atta                                 2cups
Red chilli powder                                             1/2tsp
Turmeric powder                                             1/4tsp
Salt                                                                        to taste
Sugar                                                                  2 pinches
Fresh chopped methi/
fenugreek leaves(only leaves)                  1/2cup,cleaned,rinsed,chopped
Curd/yogurt                                                    1tbsp
Oil                                                                        1tbsp
Some more flour/atta                                 for dusting
                                                                             
 oil/ghee(clarified butter)                         for roasting theplas/rotis

Method:

• Take all the ingredients into a large mixing bowl.
• First mix everything as it is,then adding required amount of water knead to form a nice soft dough like you make for rotis.
• Divide into 12 equal portions,shape to balls
• Using a rolling pin,and using flour for dusting,roll into 5-6 inch round discs.
• heat a tawa/griddle and carefully roast on both sides,applying oil in between and keep adjsuting the flame as well.
• Serve with curd and tomato pickle or any pickle of your choice.

 

Rasam Powder-A South Indian Spice Mix :)

Home made masalas are the best and make oneself feel proud too!!.It hardly takes time if all the ingredients required are kept ready and with a little patience you can make yourself and people around you happy.I prefer home made powders to the store bought ones(atleast the ones which I know to make).The flavours are definitely fresh and aromatic.There are different methods and umpteen recipes for the spice mix.This is one such I usually make and will share the other varieties in my future posts.

Ingredients:
Coriander seeds(dhaniya)             1cup
Cumin seeds(jeera),heaped           1/4cup
Fenugreek(methi)                             1/8 cup
Byadagi chillies                                 30 nos
black peppercorns
(kali mirch)                                         1tbsp
Tuvar daal
(split pigeon peas)                           1tbsp
Moong daal
(Split green gram)                           1tbsp
Curry leaves                                       1tbsp
Mustard seeds                                   1/2tsp
Turmeric powder                            1/2tsp

Method:

• Roast every single ingredient separately on a low flame till a nice aroma of the roasting ingredient  is felt.
• Place on a plate one after the other and let it cool.
• With the help of a clean and absolutely dry mixie/blender jar pulse the chillies first(break into 2-3 pieces)then add remaining ingredients and blend to get a nice powder.
• Store in a clean and dry jar.
• This can be stored for couple of months.

Mixed Vegetable Kurma

Kurma as we call  is also spelled Kormaa/Qorma which has its roots in Central Asian/Mughlai Cusine that is usually yogurt/cream or nut based and prepared with meat.Iam presenting  a South Indian version prepared with coconut as a base flavoured with different spices using fresh vegetables resulting in a lip smacking kurma that goes good with puri,roti,dosa or even with pulao.

Ingredients:
Mixed cut vegetables                   (cauliflower,potato,peas,carrot,beans,bottlegourd)about 2 cups

For the masala:

Freshgrated coconut                        1/2 cup

Green chilli                                           1

Byadagi chillies(roasted)              2

Sprigs of coriander leaves             2-3 

Garlic cloves(peeled)                       2

Onion(small)                                      1

Ginger                                                   1"piece

Cashewnuts                                        1tbsp

Turmeric powder                             1/3tsp

Cloves                                                   3-4

Saunf                                                    1/2tsp

Coriander seeds                               1/2tsp

Cardamom/elaichi

(only seeds)                                      of 1pod

Cinnamon/dalchini                      a small piece

Peppercorns/Kali                          4

Poppy seeds(khus khus)             1/2tsp

Tamarind/Imli                                size of a chickpea

For seasoning:

Oil                                                        3+1tsp

Mustard seeds                                1/2tsp

Curry leaves                                   3-4

Onion(chopped)                            1 small

Tomato(m),chopped,

 sour variety                                   2 nos

Method:

• Pressure cook the vegetables with required water and a dash of salt to just 1 whistle.
• In a kadai add 1tsp oil and add the cinnamon,cloves,peppercorns,cardamom,corainder seeds,saunf,poppy seeds and lighlty roast.
• Add the cashewnuts,ginger,garlic,onions,green chilli and saute for a minute.
• Add turmeric powder,corainder leaves,fresh coconut,stir once add tamarind and switch off.let it cool
• Take the roasted ingredients for masala in a blending jar,dry blend first till it becomes coarse then adding little water blend to form a smooth thick paste.
• In the same kadai add 3tsp oil and heat it up.Throw in the mustard seeds followed by curry leaves then the onions,saute till translucent.
• Add the tomatoes and saute till it becomes pulpy.
• Add the prepared masala and saute for the next 5 minutes on a low flame
• Add the cooked veggies,required amount of water and boil for 5-7 minutes.
• Switch off the flame.

Note:
I have used only one green chilli as the one iam using is terrible spicy.
The vegetable combination may be altered depending upon the availability,only Potato,Peas and Carrot would also be a great combo.
 Serving Idea:Here I have served it with fried rice of which I will post the recipe soon...

  

Vegetable Fried Rice

The term fried rice refers to steamed  rice stir fried along with vegetables.Fried rice originated in China which is loved across the world.This is a simple recipe that is loved by everyone at home.Original recipe was by my friend Ms.Swapna L,but I have made minor changes,without affecting its originality.Tastes great when accompanied with some spicy gravy or atleast hot and sweet tomato ketchup as this version of rice does not use much of spice in it.

Ingredients:
Rice                                                                       1.5cups
Oil                                                                         3-4tbsp(apprx)
Butter                                                                  1tsp
Vinegar                                                               2tsp
Salt                                                                       to taste
Lemon juice                                                      1/2tsp
Water(for cooking rice)                              3cups

Vegetables-
Cabbage(fine chopped)                               1/2cup
Carrots(finely chopped)                             1/4cup
Green Beans(finely chopped)                   1/4cup
Spring onion/Scallions,chopped            1/4cup
Green peas(fresh/frozen)                          1/4cup
Sweet corn                                                       1/4cup
Onion(finely chopped)                               1/4cup
Green chilli(minced)                                   1
Garlic flakes(minced)                                2-3

Method:

• Wash rice and pressure cook adding specified amount of water,little salt,lemon juice and a tsp of oil to one whistle,then turning  the gas mark to low and cook for 6-8 minutes.
• In a small pot add peas,corn,beans and carrots and boil for 2-3 minutes,drain and set aside.
• When the pressure is all gone,open the lid and let it cool for sometime.
• Take a heavy deep pan and add heat with oil(2-3tbsp)
• Let the flame be on high till all are vegetables are sauteed
• Add the minced garlic and green chillies,after 15 seconds add the fine chopped onions,saute for 30 seconds.
• Add cabbage and sauté for another 30 seconds.toss in the spring onions(reserve a little to add just before serving),sauté for 15 seconds,then the blanched vegetables,salt,vinegar and give a nice stir.
• Now reduce or can even switch off the flame,add the rice(with a help of a fork mix and separate clusters if any)
• Combine everything very well carefully not mashing the rice,adding a tsp of butter.
• Cover and cook on low flame for the next 5 minutes.
• Serve adding the reserved spring onions ,lightly mixing it up with any spicy gravy of your choice.

Served with Red Thai Curry-

Note:
I have used regular sona masoori rice,but has to be cooked maintaining a slight grainy texture,again the measurements of water should be altered according to the need as it differs with the rice variety.
Just cook it  as you cook for rice dishes.
There is nothing like all the vegetables mentioned should be used,while cabbage,onions and any 2 others are recommended.
More oil may be used  if needed.
Spice lovers may use 1-2 minced green chillies by mixing it just before serving.