Entries through email .

This post is dedicated to Ms.Shalini Venkatesh who emailed me the following recipes to participate in the 'Side dish for chapathi' event.

I appreciate the effort taken by Shalini to take part in this event.
Thanks a lot Shalini.

1.Achaari Bhindi:


















To be ground into a powder:

2 tbsp Toor dal, few whole black peppercorns and little salt to taste.

Ingredients:

1 Onion Chopped (medium)
1 Tomato chopped (medium)
20 nos lady fingers cut into 1 inch pieces
1/4 tsp haldi
1/4 tsp red chilli powder
2 tsp oil
1/4 tsp kasuri methi
1/4 tsp garam masala
1/4 tsp chole masala

Method:
Take lady finger, trim the edges and cut into 2 pieces. Grind toor dal, pepper, little salt to fine powder in dry grinder.

Slit ladies' finger from between and stuff this dry powder. Keep in microwave proof dish and cook in microwave for 5-6 mts with lid till soft.

Heat oil in a pan, add chopped onion, saute. Add tomato, salt, red chilli powder, haldi, chole masala, garam masala from table 2 and saute till raw smell has gone. Add cooked bhindi, toss till masala coats bhindi completely on sim flame for 2-3 mts. Switch off. Garnish with dhaniya and serve hot with flatbreads of your choice.

If you do not have microwave, steam lady finger in pressure cooker till soft but firm. Take care to not make it mushy.


2.Mixed Dhal:






Ingredients:
100 g Toovar dal
100 g Chana dal
100 g Black dhall whole
100 g Masoor dal (split)
100 g Moong dal
100 g Green dal whole
1 Tomato (big) chopped
1 Green chilli slit
2 tsp Oil
Salt to taste
½ tsp Haldi powder
½ tsp Garam masala
1 tsp Jeera (cumin)
2 stick Coriander chopped
1 stick Curry leaves
¾ tsp Red chilli powder (or to taste)

Method:

Soak all dals together overnight. In the morning, pressure cook for 2 whistles and keep aside. Take a pan, add oil, jeera seeds. When they crackle, add curry leaves, tomato, green chilli and saute. Add salt, haldi, red chilli powder, garam masala and saute. When oil leaves the sides, add cooked dal along with little water and boil till thick consistency. Garnish with chopped coriander and serve.

Serve hot with rotis or white rice and aloo fry.

Repost:

I am reposting the following recipes for the Side dish for chapathi event.

Vegetarian entries:
Green gram curry

Pattani kuruma

Mushroom pepper curry

Channa masala

Poori kilangu masala

Non vegetarian entries:
Ginger chicken

Mutton sukka varuval

Chicken salna

All are welcome to send their entries for the Side dish for chapathi event on or before 15 September, 2009.

Cheers,
Viki.

Poondu Kulambu

Poondu means Garlic. Poondu kulambu is another famous curry prepared in South India.
It is a spicy curry prepared with a lot of tamarind and garlic. Mostly this poondu kulambu can be served like vatral kulambu after the sambar rice.
One can buy this this authentic poondu kulambu in sachets and bottles by popular brands in most Indian grocery shops.

Spicy poondu kulambu served over piping hot rice along with a simple cabbage poriyal and applam can make a perfect homely dinner..Isn't it:)

Poondu Kuzhambu

Poondu kulambu . (Photo updated July 2013).

Poondu kulambu / Garlic spicy tamarind curry / Poodu puli kulambu :

Ingredients
Garlic - 2 full (20 pearls)
sesame oil- 3 tbsp
Asafoetida - a pinch
Tamarind - 1 lemon size
Turmeric powder - 1/4 tsp
chilli powder- 1 tsp (optional)
Kulambu milagai thool - 3 tbsp
cumin seeds - 1/2 tsp
mustard seeds - 1/2 tsp
fenugreek seed- 1/4 tsp
curry leaves - 1 sprig
chopped Red onion or shallot - 1 cup
Tomato - 1 big
salt - to taste
jaggery - 1 tsp

Method:
Extract juice from tamarind. Mix the chilly powder , kulambu milagai thool , Turmeric powder ,salt, and mix well. Keep aside.

Heat oil in a pan .
Add the mustard seeds ,cumin and fenugreek seeds.
Let the mustard pop. Sprinkle the asafoetida.

Now put the curry leaves , onion and saute till the onion turns brown.
Then add the chopped tomato and let it mash completely.

Skin the garlic . Put the garlic along with tomato and saute well.

Then pour the tamarind extract and let it come to a boil.
Reduce heat to medium.
Wait till the kulambu becomes a thick gravy and oil starts showing off.

Add a small piece of jaggery and switch off flame.

Serving suggestions:
It can be served as a side dish for rice, chapathi and curd rice.
Goes fine with hot rice and pappad.
This can be preserved even outside refrigerator for 3 - 4 days(If oil is used liberally and handled with hygiene).
So this can be used for travel food packages.
Poondu kulambu can be safely refrigerated for a month.

Note:
*Click to seekulambu milagai thool recipe.
*Kulambu milagai thool can be replaced by the folowing mixture:
coriander powder 2 tsp + sambar powder 1tsp + idly podi 2 tbsp