Thursday, November 29, 2012

Pumpkin karamani curry

This is a curry / side dish I make with pumpkin and red beans (karamani / thattampayaru). Pumpkin is rich in Vitamin A and fiber, while red beans are high in protein, iron, antioxidants and fiber. Totally this curry will boast up one's immunity, reduce fat, brightens the skin and good for eyes. Just like the wise people say, 'fitness starts in kitchen', these kinds of simple foods will make us feel satisfied and healthy.  So try this power packed side dish with whole wheat chapati (Indian bread) and stay happy about the diet :)

Ingredients:
Pumpkin - 1/4 kg (250 gm)
red beans (karamani) - 1/2 cup
coconut oil - 1 tsp
mustard seeds - 1 tsp
curry leaves - 1 sprig
dry red chilly - 1

To grind:
coconut (shredded) - 2 tbsp
shallot onion - 3
cumin - 1/2 tsp
dry red chilly - 3
coriander seeds - 1 tbsp

Method: 
Soak the red beans overnight or for 5 hours and pressure cook till tender. (add enough water just to cover the beans.Heat the pressure cooker till one whistle, reduce the flame to low and cook for 5 minutes. Switch off. Red beans will be cooked now. We can cook it in stove top too). 

Dry roast the coriander seeds, cumin, dry red chillies and grind together with shallot and coconut. Keep aside.

Rinse the pumpkin, remove the skin and seeds. (Dry roasted seeds tastes very yummy). Cut the pumpkin into small cubes. Cook it in a vessel with 1 cup water and required salt. After the pumpkin is almost soft (in 5 minutes), add the prepared masala, cooked red beans and cook covered in low heat. As soon as the curry starts getting thick, switch off.

Now heat oil in a separate pan, put mustard. As it starts crackling, add the curry leaves, dry red chilly and pour over the curry. Mix well. Check for salt and sweetness from pumpkin. If needed add a tsp of sugar to enhance the pumpkin's flavor. Pumpkin karamani curry is ready!

Serving suggestions: 
Serve as side dish with rice, roti / chapati.

Wednesday, November 28, 2012

Thiruvathirai kaLi

Thiruvathirai is an auspicious day for Hindus (South India), which comes on Margazhi month (winter). A sweet porridge by the name 'Tiruvathirai kali' along with a spicy mixed vegetable curry called 'thalagam' are made on that day. I got this recipe from 'Mangayar malar' magazine. Mangayar malar has been my most favorite magazine since my teens. It is a magazine especially for women like me, who need some 'light reading' before sleep:)  I love it very much for keeping up the authentic touch, traditional values, a mind calming style and authentic recipes....thanks to the online editions, still I am able to read the books:)  Almost all the recipes I got from that will be on my 'success list':) As expected, this kali too tastes excellent and hubby dear like it very much. There are many versions for this dish but I am narrating the recipe I got and love.

Ingredients: 
raw Rice - 1 cup
moong dal (green gram lentil) - 2 tbsp
Jaggery (Indian brown sugar) - 1 cup
cardamom powder - 1/8 tsp
ghee (clarified butter) - 2 tbsp
cahsew nut - few.

Method: 
Dry roast the rice and dhal together till it turns very mild red (not brown) and aromatic. Add water and rinse thrice. Drain all the water and let it dry for some time (30 minutes) in a plate.(we can do the rinsing first and then the roasting too). Powder the rice and dal in a mixie (blender). Keep aside.
Add 2 cups of water to jaggery and heat till it dissolves. Filter and remove any sediments. Bring it to a boil, add the powdered rice+dal. Reduce flame and cook covered. Wait till all the water is absorbed and the rice gets cooked. Fry the cashews in ghee and pour over the cooked kali. Finally add cardamom powder, mix well and switch off.
Thiruvathirai kali is ready!

Serving suggestions: 
Serve as breakfast or dessert.

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