21 VENDAKKAI MOR KUZHAMBU

VENDAKKAI MOR KUZHAMBU(KULAMBU) / BENDAKAAYA MAJJIGA KOORA / BENDEKAAYI MAJJIGE HULI / OKRA(LADIES FINGER) IN BUTTERMILK GRAVY

 
Back from our vaction to Florida. Visited few places in and around Orlando including the beaches on either side. Kids loved playing in the beach and sand and want to visit the beaches alone again soon.

Now coming to today's recipe is a simple and yet delicious dish that goes well with rice and can be served with a spicy side dish/vegetable. Basically this a very mild gravy and we can adjust the spiciness by adding some extra chillies which will not make a very large difference.

Okra/Ladies Finger - around 15
Coriander seeds - 3/4 - 1 tbsp
Cumin Seeds - 3/4 - 1 tbsp
Toor dhal - 1 tbsp
Raw Rice - 1 tbsp
Green chillies - 3
Red chillies - 2

Coconut - 1/2 cup
Curd/Yogurt - 1 - 1 1/4 cup
Turmeric powder

for tempering:
Oil - 1 tsp
Hing/Asafoetida - 2 - 3 sprinkles
curry leaves - few
Mustard seeds and urad dhal - very few

 

Soak coriander seeds, cumin seeds, toor dhal and raw rice in water ( May be few tsbp until they are fully immersed) for 10 - 15 minutes.
Grind the soaked ingredients with coconut, red chillies and green chillies to a fine paste.

Wash and pat dry okras. Then cut in 3/4 - 1" inch round pieces. Shallow fry or deep fry in oil until it fuly cooked and or crispy and keep aside.

Take curd/yogurt in a wide pan add turmeric powder and using a whisker whisk it up until it is creamy and frothy on top. Add the ground paste and salt and whisk again for a minute. If needed add some water to make it as dilute you want. Heat the pan and cook in medium - low flame until you see the froth on top. It should not boil or bubble up. Now turn it off and add the fried okras.

 
Temper it with the tempering ingredients and pour on the gravy.

Some Tips:-
1. Avoid reheating of the gravy as the curd would curdle.
2. To reduce the stickiness of the okra wash and pat dry and cut them into 1" piece and spread on a plate or paper to dry them.
3. You can also cut them and store in the fridge for later use as this will help you a lot. I have found the stickiness is very less when I am making any dish with it like stir fry.

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18 JACKFRUIT SEEDS POWDER / PODI

Jackfruit Seeds(Nuts)-Pala Kottai- Powder/Podi

Wondering what you want to make with Jackfruit seeds, then do try out this delicious powder/podi made with jackfruit seeds.

Goes well with idli/dosa or mix and eat with rice.

Jackfruit seeds is rich in protien and very nutritious. In general, the seeds are gathered from ripe fruit, sun dried and stored for use in rainy season in many parts of South Indian states. Different variety of recipes are prepared where they are eaten either by roasting as a snack or added to curries in place of lentils.

Recipe from Mom:-

Jackfruit seeds - 18 - 20 in Number
Red chillies -8( as spice needed)
curry leaves - 1/2 bunch
Hing/Asafoetida - 1 small piece or 1/2 tsp
Garlic -5 or 6
Grated Dry Coconut(Kobbari) - 4 tbsp grated(Optional)
Salt - as taste
Oil - 1/2 tsp
(optional can add some cumin seeds and pepper corns)

Peel and remove skin from Jackfruit seeds. Chop into small pieces.
Heat a pan/kadai and dry roast in medium low flame for 4 - 5 minutes until they turn crisp or golden brown. Do not let it to darken. Remove and cool.
Heat oil in the same pan/kadai and add red chillies, garlic, curry leaves and hing. Fry till they turn crisp and remove. Add grated dry coconut and fry till light brown. Remove and cool. Dry grind all ingredients with salt and store in a airtight container. Serve with idli/dosa and or rice.

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16 PULUSU PODI / POWDER

PULUSU PODI/HOME MADE CURRY POWDER

 

Next in the series of Powders/Podi is Pulusu Podi @ Home Made Curry Powder or Molaga Thool. Each and every family have their own version of making this powder/podi and here I am posting the way my Grandmother and Mom prepare at our home.

Pulusu is a gravy prepared that goes best with rice in Telugu usually tamraind based. Though the base is same for making, the veggies added in the gravy differs and so does the taste. In my house apart from sambar all other curries/gravies that goes with rice is prepared by adding this powder/podi. Called as Koora or pulusu in Telugu, kuzhambu/kulambu in Tamil can be tamarind based or without tamarind.

Usually this powder is prepared in bulk and stored for many months. This powder comes in handy for making any type of curries/gravies and that is the reason it is prepared in large quantity. Till now I have never made this powder at my home here, but have seen them making and storing and then later packing it for us. Each ingredient is fried seperately next spread on a wide plate to cool and then powdered( since it is made in bulk they send it to the mill in the neighbourhood), once done
they spread it on a paper to cool completely and then store in a airtight containers.

During my visits I get them in large quantity as I too use them more may be almost everyday. To maintain the freshness of the powder I just keep a small quantity in a airtight container on the shelf/pantry and the rest is stored in the fridge usually the freezer. 


Recipe from Mom:-
Red Chillies - 1/2 KG
Coriander Seeds - 1/2 KG
Channa Dhal/Senaga Pappu/Kadalai Paruppu - 1/2 cup
Toor Dhal/ Kandi Pappu/ Tuvaram Paruppu - 1/2 cup
Cumin Seeds/ Jeeriga/Jeeragam - 200 Gms
Pepper Corns/ Miriyalu/ Milagu - 100 Gms
Methi(Fenugreek) Seeds/ Menthi/ Vendhayam - 100 Gms
Mustard Seeds/ Aavalu/ Kadugu - 1 tbsp
Urad Dhal/ Uddi Pappu/ Ulundhu - 1 tbsp
Turmeric/ Pasupu / Manjal - 10 Gms
Curry Leaves - 1 small bunch - (optional)

Oil - 1 tsp
 

In a wide pan/kadai dry roast red chillies, coriander seeds, Channa dhal, Toor dhal, cumin seeds, Pepper Corns, Fenugreek Seeds, Mustard Seeds, Urad Dhal separately in medium to low flame and keep in a wide plate and cool completely.

Heat oil in the same pan and fry red chillies, curry leaves and asafoetida. Remove and cool and combine all together. Powder to a fine consistency.
Adding turmeric is optional, as we additionally add turmeric powder while making pulusu or any other gravies.
Spice level can be increased or can do sometimes like what I do, for certain gravies if I need more spice I add some chilli powder along with this powder.

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