Chennai Kara Kulambu (vendakkai kara kulambu)

Okra / vendakkai  in tamarind curry.

Ingredients:

Okra - 150 gm (20 numbers)

Onion - 1

Tomato - 1

curry leaves - 1 sprig

Garlic - 1
Tamarind - 1 lemon size
Red chilli powder - 1 tsp
Coriander powder - 3 tsp
Turmeric powder - 1 tsp

Cumin powder - 1/2 tsp
water - 3 cups
salt - 2 tsp (to taste)

To temper:
Mustard - 1 tsp
Fenugreek seeds- 1/2 tsp
Sesame oil - 2 tbsp
Asafoetida - 1 pinch

Method:

Wash the okra and wipe well using a clean kitchen towel. Let it dry in air while we prepare the other items. Remove the top and bottom of okra. Cut the okra into 2 inch pieces slantingly or in straight pieces.

Chop onion, tomato and keep separately.

Soak the tamarind in hot water and extract the juice thrice with 2-3 cups of water. 
Add the chilly powder, coriander powder, turmeric powder, cumin powder, salt to the tamarind extract . Keep aside.

In a kulambu vessel, heat 2 tbsp sesame oil.

Add mustard seeds.
Once the mustard starts popping add fenugreek seeds. Once fenugreek starts turning red, add the chopped onion, curry leaves and asafoetida.

Then add the okra pieces and stir fry till they turn slightly crispy (almost cooked). Add the chopped tomato and cook till tomato is mushy.

Add the tamarind mixture, garlic and bring it to a boil. Cook for 10 mins and switch off.

Vendakkai puli kuzhambu is ready!

Serving suggestions:

Serve hot with rice, appalam, greens, vegetable side dish or omelet.
Tastes good with chapati / dosa too.

Red Rice Kulaputtu (Chemba puttu)

 Puttu - A breakfast item common in Kerala and Southern TamilNadu.
Generally rice flour is steamed with shredded cocount and served with sugar / banana / spicy kadalai curry.

Kuzha puttu - A puttu resembling a pipe.

There are many ways to steam this puttu. We can use a simple cloth over hot steam or idly making plates or this special tool 'puttu kudam' for steaming the flour.
The most authentic and tasty variety of puttu is made by using the red rice flour (rose matta arisi or sivappu samba rice).

I used the store bought ready made red rice flour (double roasted). Instead we can roast the ordinary white rice also.Some people prepare the flour from scratch by soaking and dry grinding the rice.

Puttu maker in box along with the ingredients.
 (2010 pics)

Puttu kuzhal and puttu kudam with ingredients .
Puttu maker consists of 2 main parts: The puttu kuzhal (to fill the processed rice flour) and kudam (to fill water and generate steam).


Puttu served. The white coconut is the frozen shredded coconut and the darker one is what I got from fresh coconut:)

Ingredients:
(For 3 kuzha puttu)
Red rice flour - 1 1/2 cup

1 puttu = 1/2 cup rice flour
(If not readymade, roast it till we get a pleasant smell and the grains look very flowy)
Salt - 1/2 tsp
Shredded coconut - 1 cup
(Coconut should be almost equal to that of rice flour.We can reduce it too, but we can't get the real taste.)
Water - 1 cup ( at room temp)
Method:
Fill the puttu kudam (the broader vessel) with water to its 3/4 th. Close the top with the given lid that has the nozzle.
Start heating it.

Put the roasted rice flour in a mixing bowl.

Mix salt with the rice flour.

Slowly sprinkle the water and mix well without any lumps.
The consistency should be such that we should be able to make a solid with the flour, but the solid should be breakable in to flour when touched gently.
Totally we should get a wet flour but not any lumpy.

Take the puttu kuzhal. Fill the bottom with 2 tsp shredded coconut. Then put the prepared flour and fill half way very loosely. Again spread 2 tsp coconut and fill the pipe with prepared rice flour. Again put 3 tbsp puttu flour. Then 1.5 tbsp coconut at top.

Now check if the steam starts hushing out of the puttu kudam.

Close the puttu kuzhal .Make some holes in the filled flour using the stick given and fit it over the nozzle.

Heat till we see steam out of the top of puttu maker.
Then continue heating for 5 minutes after steam comes off the top (totally 10 mins) and switch off.

Carefully take out and serve immediately.

Kuzha puttu is ready!

Serving suggestions:
Serve hot with sugar and banana.
Other combination are channa masala (kadalai curry), green gram chundal etc.

Note:
Try to serve the puttu immediately otherwise it may turn hard. Reheating in microwave helps a bit.

Carrot Paruppu koottu

Carrot with moong dal stir fry / carrot stir fry. 

Click to my video on making carrot paruppu koottu.

Ingredients:

Carrot - 3 (300 gm)

Moong dal - 1/4 cup

Onion - 1

Green chili - 2

Curry leaf - few

Sesame oil - 2 tbsp

Mustard - 1 tsp

Urid dal - 1 tsp

Salt - 1 tsp (to taste)

Shredded coconut - 2 tbsp

Cumin - 1/2 tsp

Method:

Rinse the moong dal and keep it soaking for 10 mins (until we finish chopping the vegetables).

Shred the carrot (I used the big shredding side in the cuisinart food processor).

Dice the onions, slit the green chili into two (so that it can be easily found and not to eat it, we just need the spice level of chili).

In a wok add 2 tbsp sesame oil or coconut oil or any cooking oil.

Add mustard , once it starts cracking add urid dal.

Once urid dal starts getting mild red, add the onion, chili , curry leaf.

Saute a little until onion turns soft (not red).

Add the shredded carrot. Saute in low heat for 2 mins. Push some carrot in the middle aside and add the soaked moong dal. 

Saute 1 min.

Add the soaking water.

Cook covered in medium heat for 5 mins. Check if carrot is cooked well.

Heat without lid, so that the water evaporates.

Add required salt.

Mix well.

Add 2 tbsp shredded coconut , cumin and mix well.

Switch off.

Carrot paruppu koottu is ready !

Serving suggestions:

Serves 6.

Serve as side dish with any rice with curry like sambar. 

Serve as side dish with chapathi or as a filler for sandwich.

Ivy gourd fry (கோவைக்காய் வறுவல் / Tindora varuval)

கோவைக்காய் வறுவல்  / Kovaikkai varuval / Tindora fry in Andhra style / Ivy gourd fry.

Ingredients: 

Kovaikkai - 300 gm

Peanut oil - 3 tbsp

Fennel - 1 Tsp

Garlic - 2 cloves

Turmeric powder -1/2 tsp

Curry leaf - few

Table salt - 1 Tsp (to taste)

Red Chili powder - 1/2 tsp (to taste)

Coriander powder - 2 tsp

Cumin powder - 1/2 tsp 

Preparation: 
Rinse the Ivy gourd very well (thrice). Remove the top and bottom of each. No need to remove skin. Slice them into thin coin like pieces.

Method: 
Heat oil in a wok. Add fennel, once it stars getting mild red, add the sliced kovaikkai.  (Saute for 2 mins in medium heat)

Add the required salt, turmeric powder, coriander powder, cumin powder, red chili powder and stir well. Cook covered for 5 minutes in low heat. Check and cook till done.
Tindora fry is ready !

Serving suggestion:
Makes  4 servings.
Serve as side dish with sambar rice, any rice variety, chapati , roti.

Tomato rice in Briyani Flavor

Tomato rice in home style was the first tomato rice we all used to take to school (in my childhood). Then afterwards it was jazzed up by our mothers , sisters and aunts, and became 'Thakkali briyani '. This is the first dish my hubby tasted and he learned that I made it myself (as I was helping my mom to pack lunchbox ). I made this for our Valentine's Day lunch this year to recreate our special day and I think happy foods like this make love grow stronger each day and keeps loving couples together always. Hubby gifted me a designer handbag and some 'props' for my youtube channel. 

Gifts we exchanged for Valentine's Day

Ingredients:

Basmathi rice or any raw rice - 2 cups (400 gm)
Tomato - 5 (1/2 kg)

Red onion - 1 (medium size)

Ginger - 2 inch

Garlic - 1 

Turmeric powder - 1/2 tsp
Green chili - 6  
Garam masala / Briyani masala  - 1/2 tsp

Red chili powder - 1/2 tsp (optional)
Cilantro- 10 stems
Mint leaf -1 handful.

salt - 2 tsp (check and add)
Peanut oil - 3 tbsp

To temper:
Fennel - 1 tsp
Bay leaves - 1
star aniseed - 1,
Cinnamom stick - 2 inch
cardamom - 4
cloves - 4

Rice preparation:
Wash the rice and soak it for 10 mins. Add 1/2 tsp salt.  Cook the rice to firm stage (100% cooked , but not mushy). Strain and remove the excess water using a colander. Keep open and let it cool.

Preparation:
wash and clean the tomatoes. Puree them. Keep aside.

Method:
Heat 2 tbsp oil in a broad flat bottom vessel.
Add fennel ,star aniseed , cinnamon stick,cardamom ,cloves, bay leaf , cashew and saute for a few seconds.

Put the chopped onion . Fry it till golden brown and add the ginger garlic paste and stir well till the raw smell goes. Then add the chopped chillies, chopped cilantro + mint and stir well.

Now add the tomato paste along with red chilly powder and biryani masala powders.

Add salt to taste. Cook till oil oozes out.

Mix with the cooked rice without breaking the grains.

Tomato biryani is ready!

Serving suggestions:
Garnish with 2 tbsp ghee , chopped cilantro , mint leaves.
Serve with onion raitha, potato chips etc.
Serves 3 adults.

Traditional Tamilnadu style Lemon Rice (Elumichai satham)

Lemon rice is a kind of 'Variety rice' 'sitharannam' prepared in Tamilnadu, Andhra, Kerala and almost whole South India. 

For variety rice we should consider taking uncooked rice 3/4 cup  for 1 adult whereas for plain rice with sambar or any other curries, we will need lesser quantity (1/2 cup for 1 adult). This measurement is based on a person who eats a 'city side' small size meal. But for hard working adults they may need more rice measurement.

I prefer 'Pacharisi' (raw rice. Smells just like Basmati rice) and sesame oil for preparing lemon rice, puliyotharai as they give these variety rices an authentic flavor.

Ingredients: (for 3 - 4 adults)

Rice - 2 cup 

Water - as per need

Lemon - 1

Mustard - 1 tsp

Bengal gram (channa dhal)- 2 tbsp

Dry red chilli - 2
Turmeric powder - 1 tsp
curry leaves - 1 sprig
Sesame oil - 2 tbsp
salt - to taste

Method:
Rinse and cook the rice. 

Cook the rice in a pressure cooker or rice cooker or by boiling on stove top.

If cooking using a pressure cooker , the water measurement = (rice x2)-1/2 cup

If using a rice cooker, then add rinsed rice to the inner pot of electric rice cooker. Then add water upto the mark. (If we added 2 cups rice, then fill water upto line says 2). My electric rice cooker brand is Aroma and that's how I cook the rice. I have seen almost all the other brands also have the same instruction.

Cook the rice in a grainy finish (not mushy). Let it cool a bit, by spreading it on a plate.
Heat oil in a pan . Add mustard and as soon as it starts crackle, add channa dal. Let the channa dal get mild red.
Add curry leaves and cut dry chillies.
Switch off stove.
In a  separate bowl, squeeze a lemon and discard seeds .
Add the juice to the fried items in the pan.
Add salt and turmeric powder.
Cool the rice a little and mix it with the items in the pan.

If needed add some lime juice, salt after checking the taste.
Lemon rice is ready.

Serving suggestions:
Serves 3 people as lunch or travel food.

If prepared along with curd rice, then this quantity will be enough for 4-5 people.
Serve with Sesame chutney , coconut chutney or ulunthu chutney.
This lemon rice will not get spoiled , if prepared without touching by hands or adding water at the end. It stays good for 2 days even outside the refrigerator.

Best side dishes for lemon rice are potato fry or boiled egg stuffed with masala or masal vadai and also a piece of lemon pickle or a tbsp of thick coconut thogaiyal.

Potato fry (Urulaikilangu varuval)

Potato fry (urulaikilangu varuval) is a famous but simple side dish in Indian cuisine. This can be prepared in a jiffy and a staple in many people's lunch packs. I think this is more popular in Tamilnadu , as we all have childhood memories about this curry. Lemon rice and puli rice are permanent friends for those travelers. 

My mom used to prepare this and coconut chutney (specially made to withstand Indian summer), along with a 'variety rice' like tomato rice, lemon rice, Puli rice, curd rice etc for lunch pack as well as for our 'picnics / temple vists / one day tours'. We were a big family and we won't consider eating out as binging our own lunch pack was more economical as well as hygienic. But economical was the first point to consider in these situations while growing up. We used to go to Tiruchendur temple or any nearby temples as they were like our picnic spots. Amma, chithi, athais would get up early and prepare these variety rices and pack them in large lunch carriers. These kind of activities made the ladies love each other more and kind of encouraged us all in some group activities. I like my modern life style too. After marriage, we never pack lunches for picnics as we all started to like to eat at restaurants and dress nicely and love to stay pretty. I won't blame the modernization, as I always love growing modern. But still sometimes I used to pack some picnic lunches for us during our Chennai picnics and here in USA too. Nowadays,  I understand amma more, when I cook like her for picnics . LOL.

Still the memory of my amma and her love to prepare these 'variety rices' and 'potato fry' 'fried coconut chutney', or 'paruppu vadai' lingers in my mind and I love my memories very much. Yes, food is such a powerful force, as those nostalgic feelings makes us a better person everyday !

Ingredients:

Potato - 4 (200 gm)
Coconut oil - 2 tbsp
Fennel - 1 tsp

Turmeric powder - 1 tsp
Red chilly powder - 1/2 tsp (to taste)
Garam masala powder - 1/2 tsp
Salt - to taste

Method:

Peel and cut the potato into small cubes.
Heat oil in a thick bottom wok and add fennel.
After it starts becoming mild red, add the potato and fry for 2 minutes.
Reduce the heat, add salt, turmeric and cook covered.
After it is cooked and starts turning little crispy , add the chilly powder and garam masala powder. Again stir till raw smell vanishes. 

The entire process takes just 10 mins (not including the dish washing time. LOL).
Switch off.
Potato fry is ready!

Serving suggestion:

Serve hot with sambar rice, curd rice, lemon rice or chapathi.
Makes a good side dish for lemon rice for picnics.