எண்ணெய் கத்தரிக்காய் காரக்குழம்பு

எண்ணெய் கத்தரிக்காய் காரக்குழம்பு

மிகச்சிறிய வயலெட் நிற கத்தரிக்காய் – 150 கி
சின்ன வெங்காயம் – 100 கி
பூண்டு – 12; தக்காளி – 4
வரமிளகாய் – 4
கடுகு, உளுத்தம்பருப்பு, சோம்பு, சீரகம், மஞ்சள்தூள், மிளகாய்த்தூள், மல்லித்தூள், வெந்தயம் – தலா 1/2 டீஸ்பூன்
உப்பு, எண்ணெய் – தேவைக்கேற்ப

அரைக்க:
தேங்காய்த்துருவல் 1/2 கப், முந்திரி – 6

செய்முறை
கத்தரிக்காயை நன்கு அலம்பி, காம்புடன் பூ போல வெட்டிக்கொள்ளவும்.
பூண்டை உரித்து, தட்டிக்கொள்ளவும்.
தேங்காய், முந்திரியை விழுதாக அரைத்துக் கொள்ளவும்.
வாணலியில் எண்ணெய் விட்டு, கடுகு, உ பருப்பு, சோம்பு, சீரகம், வரமிளகாய், போட்டு வதக்கவும்.
இதில் சின்ன வெங்காயம், கத்தரிக்காய் சேர்த்து வதக்கி, கத்தரிக்கய் வெந்ததும், புளியை கெட்டியாக கரைத்து அதில் சேர்த்து, நன்றாக கொதிக்கவிடவும்.
எண்ணெய் மேலாக பிரிந்து வந்ததும், அரைத்த தேங்காய்-முந்திரி விழுதை சேர்த்து, ஒரு கொதி வந்ததும் இறக்கவும்.

** நன்றி – ஆனந்தவிகடன் 07-01-2009 இதழ்

Potato – Brinjal Curry

Potato – Brinjal Curry

Ingredients

1. Potato ( Cut into cubes)  - 250 gms
2. Brinjal ( Cut lengthwise)  - 250 gms
3. Oil for frying ( Half Vanali )  - As you like
4. Kadugu (Thalikka)   - 1 big tablespoon
5. Vendhayam (Thalikka)  - ½ big tablespoon
6. Kariveppilai (Thalikka)  - 1 – 2 Kothu
7. Dhania Podi   - ½ Teaspoon
8. Milagai podi   - ½ Teaspoon
9. Table salt    - To taste
10. Curd ( Plain )   - 200 ml

Method

1.Heat oil in a Vanali

2.When oil becomes hot – add potato – cut into cubes and deep fry till it becomes crisp

3.Then deep fry – brinjal – cut lengthwise – till it becomes crisp

4.Now – allow the curd to pass thru the sieve ( salladai ) so that it becomes plain & thick

5.Heat a tablespoon oil in the vanali & add Kadugu,vendhayam & kariveppilai

6.Allow kadugu to splutter fully( Kadugu Vediththal)

7.Add deep fried Potato & Brinjal and mix well for ½ minute

8.Add Dhania podi,Milagai podi & salt – Mix well for ½ minute

9.Now reduce heat & add curd – mix well – immediately remove vanali from heat

This can be served with rice as a side dish ( normal curry in our home ) and with ROTI

Ramesh on 17 April

 

Guthi Vankaya Ver 2

Guthi Vankaya – ver 2.0

What you need to make this dish:

8 Kathirikais

3 tbsp cooking oil
1/2 medium onion, chopped finely
1 medium tomato, chopped finely
2-4 green chilies, slit
Salt to taste
tadka items: 1tsp each of chana dal, urad dal, mustard seeds, cumin seeds, and curry leaves from one sprig
Fresh cilantro, for garnishing

To be ground into paste:
1 fistful peanuts/groundnuts
4-6 dry red chilies
1 tsp coriander/dhania seeds
1/2 tsp cumin/jeera seeds
2 tbsp khuskhus/poppy seeds
1 + 1/2 tbsp raw tamarind or 1 tsp tamarind paste
2 cloves garlic
Salt to taste

Prep Work:
Soak Tamarind in 1/2 cup warm water for 10-15 minutes. Mash little bit before adding it to the blender.
Soak poppy seeds in 1/4 cup water for 10-15 minutes. Discard the water.
Dry roast peanuts. Remove skins if any. Keep aside.
Dry roast dhania seeds, jeera seeds, red chilies until done.
Take all items listed for the paste in a blender, blend to get a semi-smooth thick paste. Do not add too much water. Add only the amount required for the blender to move (this includes the tamarind water).

Method:

• Wash kathirikais, cut into quarters without separating. Place the cut Kathirikais in a salted water bowl to keep them from discoloring.
• Take one kathirikai out, squeeze well, stuff it with the paste made. Keep aside. Repeat this with rest of Kathirikais. Keep aside the remaining paste.
• Heat 2 tbsp oil in a skillet on medium heat. Add Kathirikais, stir carefully to coat them with oil. Cover and cook until the Kathirikais are almost done, stirring occasionally.
• Remove the kathirikais from the skillet, keep aside.
• In the same skillet, add remaining oil, heat it to medium heat. Add tadka items one by one. When the mustard seeds stop spluttering, add onions, green chilies, little salt (keep in mind that the paste has salt too). Saute until the onion is cooked to light-brown color.
• Add tomato pieces, cover and cook for 3 minutes or until done.
• Add the remaining paste and 1/4 cup water. Return the Kathirikais to skillet. Mix gently. Once the sauce starts simmering, reduce heat, simmer for 7-9 minutes or until the kathirikais are completely done.
• Remove from heat, garnish with fresh cilantro, serve with steamed rice or roti.

Served with rice

Shopping Notes: Choose young kathirikkai with thick stems. The ones with thin stems are old ones, which are bitter and have tough seeds, not suitable for this dish. The color of the stems should be dark green, not brown with fungus

 

rajappa 4 April 2008 12:30

Channa, Brinjal, Drumstick Sambar – Salem style

2/3 cup Channa soaked in water overnight
10-12 big – cut - pieces of (brinjal)
8-10 pieces - cut - drumsticks
1 or2 medium size  onion
1 or3 medium size tomato
4-5 kari veppillai leaves
1/2 tea spoon kadugu
1/2 tea spoon milagai podi (optional)
1 tea spn sambhar podi

1/2 tea spoon tamarind juice / pulp

2 tea spoon – Kothumalli leaves
Oil
Salt

Method:
Soak chickpeas overnight and cook 6 – 7 whistles in a pressure cooker.

Make sure to drain off all liquid and give a good wash

 

Heat a little oil and add kadugu seeds.

 

 

When they start cracking, add kari veppillai leaves and onion.

Fry till onions are slightly brownish. Add tomatoes and salt.

Fry for 2-3 minutes till tomatoes become soft

(salt helps in cooking tomatoes faster).

Now add brinjal and drumsticks, pour in half a cup of water.

Cover the pan and cook on a medium heat till they are done (do not overcook).

Add chili powder, sambar powder, boiled & cooled channa. Mix well.

Add the tamarind juice/pulp.

Cook for another 3-4mins.

Remove from stove and garnish with kothumalli leaves. (Remember, this is a dry dish unlike any other sambar which is like gravy).

Serve hot

 

 

 

Serves : 3-4

 

Preparation time : 30mins  

 

 

** recipe sent by Ramesh

Kathrikkai Masala

Kathrikkai Masala

This is the Hyderabadi way of preparing the dish. This is slightly fiery compared to the former, tamer versions. Avoid if you have asthma or peanut allergy.

You Need - 

Brinjals – 500 gms
Onion – 2, medium
Methi seeds – 1/4 tsp
Jeera – 1/2 tsp
Dhaniya powder – 1 tsp
Sesame powder – 2 tsp
Roast groundnut powder – 1 tbsp
Cloves – 2
Red chillies – 6
Ginger-garlic paste – 1 tsp
Salt – to taste
Turmeric powder – a pinch
Tamarind – a lime-sized ball
Jaggery – a small piece
Oil – 3 tbsp

Method - 

In a dry jar, powder finely the jeera and methi seeds.Make the now famous + shape cuts into the brinjals and put them in salted water.Cut the onions into rough pieces and fry them in oil till they are translucent.

Grind along with jeera-methi powder, dhaniya powder, sesame powder, groundnut powder, red chillies, cloves, ginger-garlic paste, turmeric and salt.

Fry the brinjals in two tablespoons of oil till they are partially cooked. Add the masala paste to the vegetables and mix well. Let it cook for a couple of minutes. Now add the strained tamarind and cover and cook for 15 minutes.

Add some powdered jaggery, check for seasoning and cook for couple of minutes.

Serve hot with rice.

** Recipe sent by Ramesh on 27 Oct 2007

Guthi Vankaya (ver 1)

Guthi Vankaya

You Need - 

Brinjals – 250 gms
Onion – 1, chopped finely
Channa dal – 3 tsp
Urad dal – 1 tbsp
Dhaniya – 1/2 tbsp
Methi seeds, mustard seeds, jeera and mustard seeds – 1 tsp each
Dried red chillies – 6
Dessicated coconut – 1 tbsp
Tamarind – as needed
Oil – 4 tbsp
Salt – to taste
Jaggery – tiny piece

Method 

Soak a big lime-sized ball of tamarind in warm water for 15 minutes, till it tenderises completely. Strain and keep aside.Fry all the masala ingredients (except for onions, brinjal and coconut) in a tablespoon of oil.Once it is cooled, grind in a dry jar along with the grated coconut. Mix with the tamarind pulp.

Add finely diced onions to this paste and season with salt.

Make + shaped slits into the fleshy part of the brinjal, taking care to retain the green stem and stuff with the paste.

Heat the oil in a kadai and gently drop in the stuff veg one by one. Coat in oil and cook for a few minutes. Pour the rest of the paste over this, dilute with water, cover with a tight lid and cook over a slow fire.

After 15 minutes, add some powdered jaggery and cook some more.

Check seasoning and take off the flames.

Serve with rice.

** Recipe sent by Ramesh on 27 Oct 2007

Ennai Kathirikkai Karamadhu

Ennai Kathirikkai Karamadhu

You Need - 

Brinjals, small – 250 gms

Red chillies – 5
Dhaniya – 1 tbsp
Peppercorns – 1 tbsp
Channal dal – 1 tbsp
Dessicated coconut – 1 tbsp

Mustard seeds – 1 tsp
Curry leaves – a few sprigs

Salt – to taste
Oil – 3 tbsp

Method - 

To make this very simple preparation, first wash the vegetables well in water and dry them free of water. Make + shape slits into them and dunk them into salted water.Next, roast red chillies, dhaniya, peppercorns and channa dal in half a tablespoon of oil for a few minutes. Add the dessicated coconut last and allow them to cool for a while. After a few minutes grind them coarsely, add salt and stuff them inside the cut brinjals, taking care not to break the vegetables.

In the same kadai, take couple of tablespoons of oil and toss some mustard seeds and curry leaves in. Once the seeds stop spluttering, add the spice-coated brinjals to the kadai and mix well in the oil. Cook in a slow fire, tossing the shiny vegetables every so often till it is well cooked.

Serve hot with rice and onion sambhar.

** Recipe sent by Ramesh 6 Oct 2007