Paruppu Kuzhambu

Here is the Paruppu Kuzhambu which is the most favorite special dish from my mom...we all would love to serve this as Lunch.Nothing can be compared with it...It is different from Sambar..Sometimes ppl would get confused with the term..Some would really think this as Sambar...Let us see it in future posts with Sambar too... Here I am giving out the recipes for the Paruppu Kuzhambu..

Ingredients:

 Toor Dal (Thuvaram parruppu) - 200 gms
Green Chili - 8
Garlic cloves -10
Asafoetida - a pinch
Turmeric powder 1/4 Teaspoon
Onion - 2 
Tomato - 1
Tamarind - Lemon sized ( a small ball)
Grated tender coconut 3/4 Cup
Jeera Seeds - 1 tsp
Oil - 2 tsp
Salt- 2 tsp (can be added more if required)
Vegetables - Drumstick, Brinjal can be used with dal if needed.It is optional one.

For seasoning:

Mustard - 1/2 tsp
Curry leaves - a pinch
Onion – a pinch
Coriander Leaves - a pinch 

To make a paste: 

   Grind tender coconut and jeera seeds in a mixie and keep it aside.

Method:

To a Pressure cooker add toor dal, chopped tomato, onions, asafoetida, turmeric powder, garlic pods, green chili, Vegetables and add 2 cup of water.

Pressure cook it.
Open the cooker add salt and mash the dal.Point to be noted here is that when you want to add vegetables, it should be taken out separately once it is cooked and then dal should be mashed..

Add the coconut paste and boil well till raw smell goes.
Add tamarind pulp and boil the dal.

In a small frying pan add oil when its hot add mustard. When mustard splits add dry curry leaves, small amount of onion. Once it is turned into brown, add the dal flavor. Add Coriander leaves at the end as it smells so good and keep it for while ( 2-3 mins).

Paruppu Kuzhambu is ready to be served!!!

Serving suggestion:
 
Serve it with plain white rice,Chappathi.
It would be too tasty if you serve it with little amount of Ghee.

Potato Varuval

Here is the Potato Fry which is one of my most favorite dish and easy to prepare too..My little sister would love to have this as it is even without main dish...My mom prepares it so well & crispy too.There are other methods too ie.,boiling the potato and then frying it in pan..Lets see it future posts...

Ingredients:


Potatoes- 2 or 3(cut into medium thick cubes)
Turmeric powder-1/4 tsp
Red chilli powder- 1tsp
Salt -to taste
Oil - for frying

For seasoning:

Mustard seeds- 1tsp
Urad dal-1 tsp
Cumin seeds-1tsp



Method: 

Pour some oil in a pan.When it becomes hot put the urad dal and stir until it becomes brown in color .Then add cumin seeds and mustard seeds. When it pops up, add the potato pieces and stir well so that it gets mixed with dal and seeds. The add the Turmeric, Red chili powders and salt and stir it well. Stir gently. Cook until it becomes soft & brown in color. 
Potato Fry is ready! 

Serving suggestion:

 
Serve as side dish with plain white rice,Paruppu kulambu,Sambar,Rasam,variety rice’s like curd, tomato rice

My first post - Mutton Gravy Masala

Here is the Mutton Gravy Masala I prepared for the Sunday Special lunch for my sweet family. Here I am giving out the recipes for the Mutton Gravy Masala... 


Ingredients:
 
Mutton - 350 gms 
Onion (Vengayam) - 4
Tomato (Thakkali) - 3 
 Refined oil - 4 tsp
Aachi Mutton Malasa powder - 3 tsp
Turmeric Powder- 1 tsp
Salt - 3 tsp


To Grind:

Ginger (Inji) - 1 inch 
Garlic (Poondu) - 10 cloves
black pepper (Milagu)- 2 tsp
Jeera (Ieeragam) - 1 tsp
Fennel seeds (Perunjeeragam) - 1 tsp
Coconut - 1/2 moodi chopped

For seasoning :

Coriander leaves - 1 pinch 
Mint leaves - 1 pinch


Masala 1 :

Aachi Mutton Malasa powder: ( we can make it our own preparation too with these ingredients..today I have tried with Aachi masala:) )

Coriander, Black Pepper, Cinnamon, Cumin, Dry Ginger, Cardamom, Bay Leaf, Fennel, Turmeric, Cloves, nutmeg, mace and salt.

Masala 2 :

Make a paste with black pepper,Fennel Seeds,Jeera & Coconut by adding sufficient water...

Method:
 
Wash and clean the Mutton. Remove skin and fat.
Cut it into small pieces.

Cook the mutton with 2 tsp mutton aachi masala powder,1 tsp turmeric powder, 2 tsp salt & 3 cups of water and keep 5-6 whistles till it gets cooked properly. Meat will always take time to get it cooked.

Finely chop the onion and tomato. Keep them separately.
 
Add Grind the peeled ginger and garlic to a fine paste.

Heat the oil in a wok. Add the finely chopped onion and fry till it becomes golden brown.
Now put the ginger garlic paste and fry till the raw smell goes.
Add the finely chopped tomato and fry till oil separates.
Add Coriander leaves ,Mint leaves.
Add Masala 2 contents with 1 tsp salt and fry till oil separates.

Now add the cooked mutton pieces. Stir a few times and sprinkle 1/2 cup water. Cook tightly covered in VERY LOW HEAT for 15 minutes. stir once in 5 minutes. Switch off after the oil starts showing up.

Mutton Gravy Masala is ready!


Serving suggestion:
 
Serve as side dish with plain white rice,biriyani,tomato rice + rasam.
Also tastes great with any Indian breads like chapati, naan, parotta, pav buns & dhosa, idly dishes.
If it seems too spicy, serve with ghee rice and lots of raitha.