INSTANT MOR KULAMBU

INSTANT MOR KULAMBU RECIPE / BUTTER MILK STEW 

   This is my Favorite recipe ,I love to eat curd in any different  forms..Usually I don't use curd in recipes that calls for curd as an ingredient , why ..because ,my hubby didn't like the curd taste..so I prepare this kind of curd recipes only for me .

Usually this recipe is made using soaked dal ,rice ...but for a change I used all the powders and get a really good taste .

                               

Ingredients:

Besan flour/kadalai mavu      1/2 tsp

Raw rice flour.                          1/2 tsp

Chili powder.                             1/2 tsp

Small onion.                              3 tbsp (chopped into small pieces)

Any vegetable    1/2 cup (washed and cut into 1/2 inch pieces)

( ladies finger/ash gourd)

Sour curd.          1 cup

Mustard.             1/4 tsp

Urud dal.            1/4 tsp

Curry leaves.    9 count

Oil for frying.    1-2 tsp

Water  around  1 1/2  - 2 cups

Turmeric powder 2 pinches 

Method:

1. If you are using ladies finger ,then, fry them  first with little oil in medium flame   until it slightly changes color  and  keep it aside

2. In a bowl add besan flour ,rice flour ,chili powder and add 1/2 cup water and mix well without any lumps .keep it ready .

3. Take a heavy bottom pan,( medium flame)add oil ,throw  in  mustard seeds  wait for splutter sound then add Urud dal and sauté until light brown and add chopped onion and sauté until transparent .

4. Now it's time to add the besan rice flour mixture , add another 1/2 cup water ,bring it to boil ,now add ladies finger ,close with a lid and let it cooked ,if it needs , add more water . Also add turmeric powder to it.

5. If veggies are done ,then it's time to add curd ,it should be the final step..add little bit water to curd and make it smooth . Keep flame at  low  , add sour curd  to the pan  and mix well . Don't  let it boil otherwise  it'll curdled . Add salt as needed ,also look for the Consistency you need. I made  it thick,that's my taste.

6. Enjoy this recipe with hot rice and some Avaikai  ...yummy.....y

GRAM FLOUR SAMBAR/QUICK SAMBAR

               GRAMFLOUR SAMBAR/QUICK SAMBAR-கடலைமாவு சாம்பார்

   Are you tired of making chutneys for idli ,dosa ...then make sambar ,I'm not telling about normal sambar,that'll  take 30 minutes.

   For a change try this QUICK SAMBAR. It only takes one third of time we spent for normal 

Sambar ,that is only 10 minutes  you need.

                                

Preparation Time :15 minutes.    Servings : 2

Ingredients:

Tomato                 1 medium

Large onion          Same size as tomato

Mustard seeds.    1 tsp

Curry leaves.        10 leaves

Gram flour.           2 tsp headed

Sambar powder.  2 tsp flat

Mango powder.    4 pinch ( you can substitute this with  2 tsp tamarind paste )

Coriander leaves.  1/4 cup tightly packed 

Oil.                        1 tsp

Salt.  To taste

               

Making:

1. Clean & Chop onion and tomato into small pieces , collect coriander leaves and discard the 

    stem portion,actually I add more coriander leaves because It enhances the taste of sambar.

2. Heat a pan ,pour oil, add mustard seeds to heated oil ,wait for mustard seeds to splutter 

    ,then   add  onion and a bit of salt ,  sauté for some time (2 minutes ) in medium flame  then add 

   tomato and sauté  until onion and tomatoes are well cooked( change in color) .(it'll take only 5 minutes )

   

3. Now add sambar powder to it ,fry for a minute .

4. At the same time mix gramflour in a cup of water  without lumps .

5. Add this flour mixer to the cooked onion tomato  in the pan ,add another 2 -3 cups of water , 

    mango powder  and enough  salt ,let it boil. In between ,stir from the bottom of the pan . Keep it 

    in low flame.

     

6. Within  3-5 minutes sambar'll become thick, If needed ,add more or less water  for your desired

    consistency .check for the taste .if you need more tangy taste ,give another pinch of mango 

    powder. Right tangy ness and salt give you The Right taste of sambar.

7. Finally add coriander leaves and switch off ,stove.

8. Enjoy this new taste of sambar with dosa ,idli  ,pongal,poori,etc... 

IDLI SAMBAR

                                               IDLI SAMBAR RECIPE

 This is one of my favorite recipe, usually we prepare sambar in two methods,one for Idli, 

Dosa,Poori,Sambar vada   And the another one for rice .Now I'm going to give the recipe to you for the first one .

Preparation time :30-40 minutes.        Serving: 6 

Ingredients :

(1.)

Toor dal /split  pigeon peas.          3/4 cup

Moong dal./ split   Golden gram     1/4 cup ( green gram without outer coats)

Turmeric powder             1/4 tsp

Asafetida /hing powder. 1/2 tsp

Large onion      1 medium

Tomato.  1 large or (2 if small)

Green chilies. 2

Potato.   1 medium

(Chop the onion ,tomato and potato into cubes,slit the green chilies)

(2.)

Mustard seeds. 1/4 tsp

Pearl onion.  2

Dry red chili whole 2 (cut into halves)

Curry leaves.  10 count

Sambar powder. 1 1/2 Tbsp

Coriander leaves 1/4 cup (cleaned and tightly packed)

Oil 2Tbsp

(3.)

Garlic powder 1/2 tsp

Cumin powder 1/2 tsp

Salt

(Dry mango powder  1tsp- 2tsp   /Tamarind extract thick  1-2 tsp )

Method:

1.    Pressure cook all items listed in number (1) with 3 1/2 cups water.  ( 2 whistles in medium flame and then  reduce flame  and cook for about 6-7 minutes ) .switch off stove and wait until pressure completely released .

2.    (Tempering:)In a pan pour oil, add mustard seeds after splutter add  dry red chili and then add finely chopped pearl onion ,sauté until onion turns golden brown color 

   Now add curry leaves and sambar powder  fry for a minute ,(don't burn it )and switch off stove

3.  Check whether the pressure released ,with a spoon just mix the dal well ,check if completely mashed

5. Switch on the stove and  let it be in simmer ( low flame) .Now add the tempering ,garlic powder,cumin powder,salt and 2 -3 cups of water .  finally add coriander leaves 

 And now an important time to check for the sour taste and salt ,most of the time tomatoes  gives  right taste (sour) ,but some times they may not give that much we needed, so at that Time  you can just add dry mango powder or tamarind juice to it , right amount of salt and sour taste gives the right Taste for sambar. This kind of sambar (idli sambar)doesn't need much mango powder or tamarind juice.Taste  the sambar ,if you didn't feel sour taste ,just add  1tsp full mango powder or tamarind extract. ( upto you....)

 The more time you keep sambar in low flame  also adds taste .( usually ,I kept in low flame for about 10-15 minutes)

One more thing , Tempering makes sambar really aromatic and tasty ...dry red chilies are the added taste  and aroma when we fry that in Oil  and float them in sambar

Without dry chili ,curry leaves pearl onion , coriander leaves I won't do this sambar......(thalisam ....we called in Tamil ,makes this sambar really yummy....mouthwatering.)

Sambar powder- we can bought from stores or we can made ..

I use store bought sambar powder,.but  my mom do it at home ..so I'm sure I'll give you that home made powder later.