Recipe Index

Ven Pongal Recipe

December 24, 2011 By anusha 2 Comments

December is not only remembered for its cold weather in Tamil Nadu. It s also a month to celebrate Andal a very popular devout of lord Vishnu. Andal is famous for her songs and hymns on Lord Vishnu and it is said that no one has rendered services to the lord better than her. Known also as Kodhai, she s the only lady Alvar and is celebrated as a God too in some places in Tamil Nadu. Come Margazhi, temples in Tamil Nadu resonate with the Andal Thirupavai. And the streets of Tamil Nadu look vibrant with beautiful rangolis. But my point is not about all this. My post is about the gooey hot ven pongal they give as prasadam in all Vishnu temples during margazhi. Whenever i visit a Vishnu temple and get a chance to eat this pongal, i m left wanting for more. Needless to say, this is one of my regular breakfast choice and its such a power pack with the goodness of rice and moong dal and tempered with oodles of ghee.

Recipe For Ven Pongal

( Learn how to make Ven Pongal Recipe, a south indian version of kedegree served for breakfast)

Prep Time: Under 10 mins

Cook Time: Under 30 mins

Serves 2

Cuisine: South Indian

Course: Breakfast/ Main Course

Allergy Info: Soy free

Ingredients

Moong dal 1/4 cup

Raw rice 1/2 cup

Pepper corns 1 tbsp

Cumin seeds 1 tsp

Ginger grated 2 tsp

Curry leaves a sprig

Cashews broken 10 to 12

Ghee 1/4 cup

Salt to taste

Directions

Pressure cook the rice and dal together with salt for 7 to 8 whistles or until they can be mashed easily. Cook them adding the normal amount of water you will add for the rice plus 1/2 cup water.

Fry the cashews in 1 tbsp ghee till golden brown.

Heat 2 tsp ghee in a pan. Add pepper corns and cumin seeds.

After the pepper corns pop, add the ginger and curry leaves.

Once done, this to the rice and mash it well.

Next add the cashews and mix well.

Add the remaining ghee before serving

Beetroot Halwa

December 21, 2011 By anusha 1 Comment

Frankly talking, I m not a huge fan of halwa. Not a huge fan of sweets at all for that matter. So making sweets is always a challenge to me. Not a piece of cake at all to make halwa for me. So i must say hats off!! to all those halwa makers in the world. I mean!! Whatte skill!! And to get the same consistency, same texture and same taste everytime and anytime you make it is even more admirable. When my dad brings home my favourite and my only favourite sweet- Wheat halwa, i wonder aloud to my mom, ” Amma, eppadi ippadi ore mathri ore colourla ore tastela panranga?” And i used to finish by saying ” That s so amazing” And my mom had only one repartee-” Practice maketh a man perfect” And my dad had one too, ” Unakku yen andha kavalai chella? Vaangittu vandha, sapdu. Panrathellam namakku ethukku??” ( i m fondly called chella and that dialogue translates to ” Why the worry of making? Eat what i ve bought. Dont bother making it) Imagine that! Anyway, wheat halwa is something too too too far fetched for my repertoire. So, i stuck to beetroot halwa. When i visited Chennai last month, my co sister and me were having a very hungry conversation. When i fretted that i could not make carrot halwa( she makes it well so people say), she retorted back asking, ” are you serious?” Now, i had had enough!! I decided i ll try and try till i succeed. But, gals! i dint even reach the second try. I made beetroot halwa and this is my first attempt. It was exactly like the store bought versions.

Prep Time: Under 20 mins

Cook Time: Under 1 hour

Source: Slightly adapted from www.tarladalal.com

Serves 4

What you need?

Beetroot grated 2.5 cups

Milk 1 and 3/4 cups

Sugar 1+1/4 cups

Cardamom powder 1/2 tsp

Ghee 5 tbsp ( No! you cant use butter. So please put it back in the fridge)

Cashews for garnish

How to make it?

Step 1: Take a thick bottomed vessel. I used my little pressure cooker. Heat about 2 tbsp ghee in it.

Add a pinch of cardamom too. Now, add the grated beetroot and saute for 5 full mins.

Step 2: Next, add the milk and bring the milk to a boil.

Step 3: Bring the flame to medium and let the mixture cook. Cook till the mixture thickens. Keep stirring frequently. Mine took some 15 mins to 20 mins to thicken completely.

Step 4: Add the sugar to the mixture once it has become shiny and mix well.

Step 5: Addition of sugar makes the mixture watery again. So let it simmer. Until it thickens again. Takes about 15 mins on medium flame. Keep stirring. That s the mantra here.

Step 6: After 15 mins or so you should have reached the consistency where the mixture has thickened and you can scoop it up a lil like in the picture.

Step 7: Add the remaining ghee and mix well. Stir till the mixture leaves its sides.

Step 8: Garnish with cashews fried in ghee.

Step 9 : Transfer to a serving bowl and serve as a dessert 🙂

This goes to Kids Delight: Colourful Palate guest hosted by Veena for Valli andPranathi s Yummy Dessert event and Vardhini s Sinful Delights

Adai Recipe With Step By Step Tutorial

December 21, 2011 By anusha 2 Comments

Adai Recipe With Step By Step Tutorial

Adai Recipe With Step by Step Tutorial

This post is a step by step tutorial on how to make adai or adai dosa, a popular lentil crepes that are made in South India, especially Tamil Nadu.Crepes are an integral part of a south indian palate. They come in the form of dosas in many varieties and colours and combinations. Adai is a lentil crepe which i often make at home and is an all time favourite. Full of proteins and carbohydrates, it makes an excellent breakfast menu and tastes divine with Aviyal or even a bowl of creamy thick yoghurt. It s such a no sweat recipe too. Let us check how to make adai recipe with step by step tutorial now.

Ingredients

Par boiled rice 3/4 cup

Raw rice 3/4 cup

Bengal gram or channa dal 1/3 cup

Urad dal or black gram 1/3 cup

Toor dal or pigeon pea 1/3 cup

Ginger 1”

Cumin seeds 1 tsp

Hing 1/2 tsp

Dry red chillies 8 to 10 according to spice level desired

Salt to taste

For Serving:

Cilantro chopped finely 3 tbsp

For Cooking:

Coconut oil 1 tsp for every adai

Directions

Soak the dals and the rice together after washing thoroughly for about 4 hours.
Drain excess water and grind the rice and dals with chillies, cumin seeds, ginger, hing and salt to a consistency slightly thicker than dosa batter.

Now, add cilantro leaves and combine well.
Heat a tawa and spread a ladle of the batter on it like dosa.
Drizzle coconut oil on the sides.
Cook on a medium flame for about 3 mins and then flip over.
Cook for another min and serve hot with any chutney or Aviyal

Note:
Dont skip using the coconut oil because the oil imparts a wonderful flavour to the dish.
I did not have drumstick leaves and shallots but do add them if you have them. The leaves enhance the taste and the crepes taste heavenly with them.
You can also add bits of coconut to the batter.

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4.67 from 3 votes

Adai Recipe With Step By Step Tutorial

Lentil crepes made with rice, chana dal, toor dal and spices. Makes a power packed breakfast or dinner on a weeknight.

Prep Time4

Cook Time5

Total Time4 5

Course: Main Course

Cuisine: South Indian

Servings:

Author: Anusha Praveen

Ingredients

Par boiled rice 3/4 cup
Raw rice 3/4 cup
Bengal gram or channa dal 1/3 cup
Urad dal or black gram 1/3 cup
Toor dal or pigeon pea 1/3 cup
Ginger 1''
Cumin seeds 1 tsp
Hing 1/2 tsp
Dry red chillies 8 to 10 according to spice level desired
Salt to taste
For Serving:
Cilantro chopped finely 3 tbsp
For Cooking:
Coconut oil 1 tsp for every adai

Instructions

Soak the dals and the rice together after washing thoroughly for about 4 hours.
Drain excess water and grind the rice and dals with chillies, cumin seeds, ginger, hing and salt to a consistency slightly thicker than dosa batter.
Now, add cilantro leaves and combine well.
Heat a tawa and spread a ladle of the batter on it like dosa.
Drizzle coconut oil on the sides.
Cook on a medium flame for about 3 mins and then flip over.
Cook for another min and serve hot with any chutney or Aviyal

Notes

Dont skip using the coconut oil because the oil imparts a wonderful flavour to the dish.
I did not have drumstick leaves and shallots but do add them if you have them. The leaves enhance the taste and the crepes taste heavenly with them.
You can also add bits of coconut to the batter.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Saag Paneer Recioe| Side Dish For Flatbreads

December 20, 2011 By anusha 3 Comments

Vadodara is teeming with greens. Mustard leaves abound the vegetable market and its hard to resist bunches of nutrition. But the very thought of cleaning them makes my lazy mind and body reel. And still.Whenever i make a trip to the vegetable shop, i come back with an arm load of greens. I try and turn away whenever i see them. I know i dont need that many. But i have a greedy mind and a greedier tongue. When my fridge got crowded with mustard greens, i peered in and then said to myself, Ok! one more day and shall make it. When my fridge got really crowded with spinach and mustard and i had to nudge the other veggies to make space in my veggie compartment, i knew i had reached the tail end. I made up my lazy mind to start cleaning those green bunches until the final dregs of mud disappear. I did clean them and made saag paneer. I wont at all complain when its saag paneer. The complete winter piquant of a dish.

Recipe For Saag Paneer

( Learn how to make Saag Paneer, also known as Paneer Saagwala, where cottage cheese cubes and greens are cooked together with mild spices)

Prep Time: 30 mins

Cook Time: 20 mins

Serves 2

Allergy Info: Gluten free, Nut free, Soy free

Course: Accompaniment, Dip

Cuisine: Indian ( Punjabi)

Serving Suggestions: Butter Naan, Garlic Naan

Ingredients

Mustard greens 1 bunch

Spinach greens 1 bunch

Mint leaves 10

Cilantro 3 tbsp

Onion 1 large chopped roughly

Ginger 1/2 ‘

Garlic 3 cloves

Green Chillies 2

Garam Masala 1/2 tsp

Coriander Cumin powder 1/2 tsp

Corn flour 1 tbsp

Oil + ghee 2 tbsp

Salt to taste

Paneer cubes 1 cup crumbled

Directions

When it comes to greens, less contact with water means less loss of nutrition. So i steamed my mustard,spinach greens, mint and cilantro in the microwave for 5 mins. After steaming the greens, keep them aside to cool down. Once cooled down, make a coarse paste of the greens. Dont add water and dont steam mint leaves and cilantro.

Now, grind the onion. green chilly, garlic and ginger to a paste in a blender without adding any water.

Heat oil and ghee in a pan. Add the onion paste. Saute for 2 mins on a medium flame.

Add paneer and mix well until the onion mixture coats the paneer

Now, add all the spice powders and combine well.

Next, add the greens mixture and combine well.

Add salt next and combine well.

Sprinkle corn flour on the curry and mix well,

Now simmer for 2 more mins.

Aloo Paneer Stuffed Paratha

December 19, 2011 By anusha 4 Comments

Come winter and there s no better comfort food than some parathas with a dollop of butter and a bowl full of raitha. The palette becomes yummier when you add a pickled lemon alongside to it. When Vardhini announced that she s guest hosting Vatsala s LGSS Stuffed Parathas event, i was as excited . Parathas are something that i love anytime anywhere. And P ( read as my husband) is crazy about aloo paratha. I just wanted to make it a lil differently and Vardhini s announcement was the perfect excuse.

Prep Time: Under 20 mins

Cook Time: Under 10 mins

Yields 10 parathas

What you need?

For The Covering:

Whole wheat flour 2 cups

Ghee 1 tbsp

Salt 2 tsp

Ajwain or carom seeds 1/2 tsp

Water to knead the dough

For The Stuffing:

Potatoes 2 medium size boiled and peeled.

Paneer 1 cup

Cumin powder 1/2 tsp

Red chilly powder 1/2 tsp

Coriander seeds powder 1/2 tsp

Salt to taste

Cilantro chopped finely 2 tbsp

To Make The Parathas:

Oil for toasting on the tawa

How to make it?

In a large mixing bowl, place all the dry ingredients. Combine well.

Next add the ghee and water and start kneading the dough. Add water by the tbsp and knead for about 5 mins. Keep aside.

Now, the stuffing.

In another mixing bowl, place the potatoes and paneer.

Add all the spice powders and salt. Add cilantro too.

Now start mashing the potatoes, paneer and the other ingredients until you get a dough like lump.

Now, divide the mixture into 10 equal parts and make small balls.

Lets get to making the parathas now.

Divide the dough into 10 equal parts and make balls.

Dust a clean dry and flat surface with flour. Place a ball of dough on the surface.

Flatten it a little with your hands and start rolling into a round.

Roll it into a thick round and place a ball of the stuffing in the middle.

Next bring together the sides of the dough like how you would do for a string purse or a bundle.

Flatten the stuffed dough again gently into a round and dust with flour.

Now, start rolling out into parathas taking care not to roll applying too much pressure.

Heat a tawa. Place the parathas.

Drizzle oil on the sides and cook till brown spots appear on both sides.

Serve hot with any raitha or pickle

Off this goes to LGSS Stuffed Parathas event

Onion Tomato Gravy For Biriyani And Pulao

December 17, 2011 By anusha 5 Comments

Having graduated from NIT Warangal, my husband has this obsession towards pulao made there. But his bigger obsession is the gravy which they give alongside the pulao. When he told me he likes it so much that he feels its the best in the world, i asked him what its called. And came the reply, ” I dont know” I asked him if he knows what its made of, he says ” there was tomato and onion ” To my chagrin!! How can you make something whose name you dont know. But i did. After so much of searching on the internet, cookbooks and recipe collections from all my telegaite friends, i found one recipe. I made it with a lot of excitement. I prayed all along that this was the recipe my hubby was fond of. I kept my fingers crossed that he says that i ve made THE gravy of Warangal.
And i only met with success. My husband loved it and asks me to make it whenever i make pulao.

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Serves: 2

What you need?

Tomatoes 4 medium size quartered
Onion 1 large chopped finely
Water 1 cup
Coconut Milk 1/4 cup
Turmeric powder a large pinch
Curry Leaves a sprig
Cloves 3-4
Ginger Garlic Paste 1.5 tbsp
Cardamom 1
Cinnamon 1″
Oil 2 tbsp
Salt to taste

To be ground into a paste:

Cashews 3 soaked in hot water for 30 mins
Poppy seeds 1 tsp soaked in hot water for 30 mins
Grated coconut 3 tbsp

Spice Powders To Be Added:

Garam Masala 1/4 tsp
Chilly powder 1 tsp
Dhania powder 1/2 tsp
Cumin Powder A pinch

For Garnish:

Cilantro chopped finely 2 tbsp

How to make it?

Grind all ingredients to be ground into a paste. Keep aside.
Heat oil in a kadai. Add cloves, cinnamon , curry leaves and cardamom. Saute for a min.
Add onions and saute till they are pink.
Now, add ginger garlic paste and saute for 30 secs.
Add all the spice powders and turmeric and combine well.
Saute for a min.
Add tomatoes next and combine well.
Saute till the tomatoes become soft and oil leaves the side of the pan. Takes about 7 mins
Now, add the ground paste and mix well.
Simmer on low flame for 3 mins.
Add the water and salt and mix well.
Simmer with the kadai closed until gravy thickens. Takes about 7-8 mins.
Add coconut milk after thickening and mix well.
Simmer for another 2 mins.
Garnish with cilantro and serve hot with any pulao.

Vegetable Nuggets For Blog Hop Wednesdays

December 14, 2011 By anusha 8 Comments

We are finishing blog hop version 1 and its been a wonderful joy ride hopping into friends’ blogs and cooking from them. I look forward to alternate wednesdays with child like enthusiasm. My hubby asks why do you get so worked up on wednesdays? And i tell him ” you wont understand until you love cooking” And i hope all of us bloggers are in agreement on that. 🙂
I was paired with Hobby Chef Neethu this week. Ladies, trust me. This “hobby chef” title is very deceiving cos Neetu is nothing less than an awesome cook who happens to love her starters and snacks loaded with veggies. I simply loved her Kachri And Garlic chutney and Sugar Dotted Chocolate Chip Cake. After that post, i was only telling myself, wow!! just look at that cake. Because i dint know where we get kachri and my stock of unsalted butter got exhausted, i settled on making Vegetable Nuggets. I slightly modified the recipe but it was a great hit with my husband and i m no less. Me gobbled 4 of those nuggets. I ll leave the consequences to your imagination and share the recipe with y’all.

Prep Time: Under 20 mins
Cook Time: Under 30 mins
Source: Neethu S Vegetarian Nuggets
Makes 10 nuggets easily

What you need?

Potatoes 2 medium boiled and peeled
Carrot 1 grated
Red Bell Pepper 1 medium chopped finely
Onion 1 medium chopped finely
Green peas 1/4 cup boiled if using fresh or use just like that if frozen
Semolina or sooji 1/4 cup
Milk 1/2 cup
Butter 1 tbsp
Lemon juice from half a lemon
Red chilly powder 1/2 tsp
Garam masala 1/2 tsp
Chaat Masala 1/2 tsp
Salt to taste
Sugar 1/4 tsp( i added sugar cos i thought the recipe would be too sharp you can do without it too)
Bread crumbs from 3 slices divided in 2:1 ratio
Oil to deep fry

For Coating :

Corn flour 1 tbsp
Water 3 tbsp
Bread crumbs for rolling ( use the lesser part of the divided bread crumbs)

How to make it?

Place all veggies, butter, spice powders,salt, bread crumbs from 2 slices, sugar in a mixing bowl.
Dry roast sooji and add milk to it when the sooji becomes aromatic. Keep stirring until you get a solid mass.
Add this to the veggies. Add lemon juice.
Mash all the veggies together to form a big lump. You should be able to make balls out of the mixture.
At this stage, check for seasoning. Continue to knead the lump till you get a good lump out of which you are able to make nuggets easily.
Now, mix cornflour and water to form a thin batter.
Heat oil in a pan for deep frying the nuggets.
Make nuggets from the mixture, dip in the batter and roll over bread crumbs until well coated.
Repeat till the mixture gets used up.
Deep fry till golden brown.
Serve with tomato ketchup and some dip. I served mine with mayonnaise flavoured with italian seasoning.

Off to Radhika S Blog Hop Wednesdays 🙂, Kids Deceptively Delicious hosted by Pavani forValli, Sinful Delights by Vardhini, Midweek Fiesta, Snack Mela By Valli and Radhika s Winter Carnival and Kavi s Jingle All The Way

Mint Raitha

December 13, 2011 By anusha 1 Comment

Yoghurt. I m so fond of it that my day feels incomplete if i dont eat a cupful. The benefits of yoghurt are plenty and the way it can be used is also many. Whenever i make any pulao or paratha, i whip up a raitha. So when i made Aloo Capsicum Pulao for our engagement anniversary, i made this to go along with it and it was so perfect.

Prep Time: Under 10 mins
Cook Time: Nil
Serves 2

What you need?

Mint leaves 10 to 15
Coriander leaves chopped finely 1/4 cup
Green chillies 2
Fresh curd whipped 1.5 cups
Salt to taste

How to make it?

Grind together mint leaves, coriander and green chillies to a paste.
Mix well with the whipped curd.
Add salt and mix well.
Serve with any raitha.

Chick Pea Sundal

December 12, 2011 By anusha 4 Comments

If its sundal, then its memories of navratri for me. But i dont restrict myself to making it only on those days. I try and make them once a week to make up for the protein requirements. They can be made effortlessly and the only thing you have to remember s to soak them overnight.

Prep Time: Overnight for soaking
Cook Time: Under 30 mins
Serves 2

What you need?

Chickpeas or brown channa 1.5 cups soaked overnight and pressure cooked for 3 whistles
Grated coconut 3 tbsp
Ginger 1/2 ” bit
Salt for taste
Green chillies 3
Turmeric powder 1/4 tsp

For Tempering:

Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves a sprig
Hing a pinch

For Serving:

Lemon Juice from half a lemon or 1 tbsp

How to make it?

Grind together ginger, green chili and coconut without water to a coarse powder. Keep aside.
Heat oil in a kadai. Add mustard seeds, urad dal, curry leaves and hing.
Once the mustard pops and urad dal browns, add the chickpeas and salt. Combine well.
Now, add the coconut mixture and mix well.
Add lemon juice before serving.

Aloo Capsicum Pulao

December 11, 2011 By anusha 2 Comments

We celebrated our engagement anniversary recently on dec 6 th. Yes you heard me right. Engagement anniversary. We both believe in celebrating this day specially. This day is the day which made us and our families come together for a lifetime of bonding in an official sense. So we both celebrate this day just like our wedding anniversary. Hubby dint come home for lunch. So made a toothsome dinner for him. Aloo capsicum pulao and mint raitha. Recently i went on a Malliga Badrinath Book shopping spree and got this recipe from her 100 rice recipes. Each one of the recipes is a breeze to make so buy the book if you come across it.

If you all are wondering what orchids are doing in the pic, those are the orchids my hubby bought me that day.
Enough of my blah blah….

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: Adapted from Mrs. Malliga Badrinath s 100 Rice Recipes
Serves 2

What you need?

Basmathi rice 1 cup soaked in 1 cup water for 15 mins
Potatoes 2 medium peeled and cubed
Capsicum 1 large cubed
Onions 2 medium sliced thinly or chopped finely
Ghee 1 and 1/2 tbsp
Garam masala 1/4 tsp
Tomato Puree 1 cup or 2 medium size tomatoes pureed
Salt to taste

To grind into a paste without water:

Shallots 5
Coconut 3 tbsp
Bengal gram roasted 1 tbsp
Dry red chillies 4
Coriander seeds 1 tsp
Tomato 1 medium size
Garlic cloves 2

For Garnish:

Cilantro or mint leaves a few

How to make it?

Grind the ingredients to be ground to a fine paste and keep aside.
Heat a pressure pan with ghee. Add onions and saute till pink.
Add potatoes next. Saute for 3 to 4 mins.
Add capsicums next and saute for 2 to 3 mins or until cooked but firm.
Now, add the ground paste and saute for 3 to 4 mins or until the raw smell from the shallots goes off.
Next add the tomato puree and let it simmer for 4 to 5 mins.
At this stage add the rice along with the water and salt.Combine well.
Pressure cook for 2 whistles.
Garnish with mint leaves or cilantro and serve hot with any raitha of your choice.

Palak Pulao

December 10, 2011 By anusha Leave a Comment

Hello!! I am spinach speaking. Is there anyone out there who likes me?? No reply. Long stony silence. Hello!!! Is anyone there?? I am really good and full of goodness. Someone please wake up and realise that i am full of nutrients. That s what spinach and any variety of greens will tell if they had a voice of their own. Rich in vitamin C and teeming with anti oxidants they are a wonderful source of healthy food. But alas! From infant to old, no one likes this veggie and will eat it only if its pushed down the throat. So its basically upto us wives, mothers and grandmas to whip up some yummy versions of this veggie. After all who wants to miss out on the goodness?? I was tired of palak dal, palak paneer and palak fry. So i wanted to try something new and innovative. And then palak pulao was born. During those good old college days when i used to go mall roaming, we used to eat in those food courts that were there. My all time favourite was palak rice with raitha. But there was one thing that i did not like about it. It was watery and mushy. I always wished that it was not too runny but a little dry and hence palak pulao.

Prep Time: Under 10 mins
Cook Time: Under 20 mins
Source: Inspiration from the food courts of malls in Bangalore and my imagination
Serves: 2

What you need?
A medium size bunch of spinach greens ( i love it when they are fresh and green … Its ok if they are muddy we can always wash them )
Basmati rice 1 cup soaked in 2 and quarter cups of water for 30 mins.(You can saute the rice in ghee until aromatic before soaking them for that extra flavour)
1 big onion thinly chopped into half slices
Ginger 1 inch piece
2 cloves of garlic
1 clove
1 cinnamon
1tsp cumin seeds
1 bay leaf
4 green chillies
Ghee and oil mixed equally measuring 11/2 tbsp

How do you make it?
The spinach usually is a work package. It involves a lot of cleaning and cutting. So clean those greens in fresh water. Give them a generous bath I say!! dont scrimp on the water. Trust me they love it. Then remove the stalks and keep aside the leaves.
In a kadai, heat up a tsp of the oil and ghee mix and saute the spinach and green chillies for 2 mins.Dont slit the chillies. Just toss them in whole and saute them. Let it cool and grind it to a smooth paste along with the ginger and garlic.
Then in the same kadai in which the spinach got sauteed, heat the remaining oil . Then add the cumin seeds and wait for them to splutter. Once they splutter, add the bay leaf, cinnamon and clove.
Then add the onions and saute them till they are pink and transparent.
Now add the rice to the onions along with the water. Mix in the spinach paste and add salt as desired.
Make sure you dont add the spinach paste before the rice is added. The colour changes if you do so.
Cook till the rice is done or transfer the rice mixture into an electric rice cooker and cook.
Garnish with cashews or a tomato cut nicely. Serve with raitha. You can even add chunks of fresh paneer but i did not.

This goes to the HLI Spinach event guest hosted by Monika for Kalyani

Seppankizhangu Mor Kuzhambu

December 9, 2011 By anusha 3 Comments

How To Make Seppankizhangu Mor Kuzhambu?

SEPPANKIZHANGU MOR KUZhAMBU- AN AUTHENTIC KUZHAMBU WITH SOUR BUTTERMILK AND ARBI OR SEPPANKIZHANGU.

Seppankizhangu Mor Kuzhambu is a delicious authentic South Indian kuzhambu. Mor kuzhambu is nothing but a stew made with sour buttermilk. When you have leftover curd or yogurt that is not fresh, it either gets added to aviyal or becomes some more kuzhambu. Now, a mor kuzhambu can be equated to the north indian Kadhi in the sense that both use sour curd. My favorite vegetable to use in more kuzhambu is arbi or taro root or seppankizhangu. What do I do when I m not in the mood for roasting and sauteeing or spending more than an hour in the kitchen? I make this kuzhambu. Me thinks its the simplest recipe ever for a kuzhambu. Only you will have to remember soaking the dal.

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Seppankizhangu Mor Kuzhambu

Seppankizhangu Mor Kuzhambu- An authentic mor kuzhambu with taro root or arbi. Pairs well with rice and appalam.

Prep Time1

Cook Time20

Total Time1 20

Course: Mains

Cuisine: South Indian

Servings:

Author: Anusha Praveen