Egg Drop Curry /Udaitha Muttai Kulambhu

Egg Drop curry aka udaitth muttai kulambhu is a popular village style curry,goes very well with idly,dosa and rice.

I usually make either Chettinadu egg curry or egg kurma  and never tried this egg drop curry on my own.As the egg disintegrates in the kulambhu easily if it is not properly made.

After seeing so many videos tried for couple of trials and finally made it almost close to the original.
This egg tastes very good as it gets soaked well in the kulambhu.If you are serving this for idly or dosa then the consistency can be on the thinner side,for rice it needs to be slightly thicker.Let's move on to the recipe..........

                                                                    

                                                            
                          Egg Drop Curry/Udaitha Muttai Kulambhu

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes

   Serves 3-4 (generously)

   

  Ingredients

  

Ingredient	Quantity
Eggs	5
Onion(finely chopped)	2 medium size
Tomato(pureed)	2 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tbs
Red chilly powder/milagai podi	1-1.25 tsp
Coriander powder/dhaniya podi	3 tsp
Garam masala powder	1/2 tsp
Curry leaves/karivepillai	1 -2 sprigs
Tamarind/puli	big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Salt	1-1.25 tsp
Oil	1.5 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Star anise	1 petal
Fennel seeds/sombu	1/4 tsp

  
 Grind it to fine paste

Ingredient	Quantity
Coconut(grated)	4 tbs
Fennel seeds/sombu	1/2 tsp
Poppy seeds/kasakasa	1/2 tsp
Cashews/mundiri	2

  Method 

• Soak the tamarind in water for 5 minutes and extract the juice.Grind the given ingredients to a fine paste and keep it aside.

• Heat a pan with oil and do the tempering and add in the green chillies,curry leaves and onion.Saute the onion until translucent.Now add in the ginger&garlic paste.Fry it until raw smell disappears.Add in the pureed tomato .

• Cook it for a while and now goes in all the spice powders and salt.Fry it till the oil separates.Add in the tamarind water.

• Also add a cup of water,let it boil for 5 minutes in a medium flame.Add the ground coconut paste at this stage.Adjust the consistency with water and let it boil for 2-3 minutes.

• Reduce the flame and break egg,take it in a small bowl.Add the egg while the kulambhu is boiling.Add the rest of the egg same way.Do not add on top of one egg,one in the center and rest eggs in the sides.Increase the flame and cook it undisturbed.Do not mix it with a ladle.After 5 minutes slowly with the help of spatula stir it,so that the eggs won't settle in the bottom.Sprinkle the coriander leaves and put off the flame.

• Serve it with idly,dosa or rice.

• The ingredients given is for a slightly spicier version you can increase or decrease the red chilly powder according to your preference.
• Before adding the eggs the kulambhu must be slightly water,so that the consistency will be perfect after the eggs are cooked.

Enjoy..................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com

Mochakottai Kulambhu /Kathirikkai Mochai Kulambhu/Field beans and Eggplant Gravy

Coming to day 2 in mega marathon in protein rich dishes,is an authentic dish made with field beans.This kulambhu is one such popular in southern parts of Tamilnadu.

Kaara kulambhu is something,made in most of the households of Tamilnadu in n number of ways.But the one with field beans is particularly made in village sides.

In the original recipe,along with the mochai some kind of dried fish also used.Freshly ground masala paste is used to get a nice flavor.But for the vegetarian version,egg plant or drumstick is used mostly.

Also the field beans aka mochai is dry roasted and cooked.But here I soaked it overnight and cooked it.For a simpler and instant version I used sambar powder along with the red chilly and coriander powder.The fresh coconut pieces soaked in the kulambhu tastes so good.Off to the recipe......

                                                                      

                                                            

                                           Mochakottai Kulambhu/Mochai Puli Kulamb

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   Basic Information

   Preparation time 10 minutes
   Soaking time 6-8 hours or overnight
   Cooking time 35 minutes

   Serves 4(generously)

   Ingredients

  

Ingredient	Quantity
Dried field beans/Mochai	1/2 cup
Garlic/poondu	12-15 cloves
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	1 medium size
Baby Egg plant/kathirikkai(sliced)	3-4
Tamarind	a big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Sambar powder	2 tsp
Red chilly powder/milagai podi	1 tsp
Coriander powder/dhaniya podi	1 tsp
Salt	1.5 tsp
Curry leaves /karivepillai	few leaves
Fresh Coconut pieces	2-3 tbs(optional)
Oil	3 tbs

 
  To grind

Ingredient	Quantity
Coconut	2-3 tbs
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves	few leaves

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Asafoetid/perunagaym	a pinch

    Method 

• Soak the field beans in water for over night and pressure cook it with enough water along with a pinch of salt.It should be soft not mushy.Also grind the given ingredients to a fine paste and set it aside.

•  Soak the tamarind in a cup of water and extract the juice and keep it aside .Heat the oil in a pan and do the tempering with the given ingredients.Add in the onion and garlic.Saute it till the onion turned pinkish.Add in the chopped tomato and sliced eggplants.Saute it for 2-3 minutes.

• Now add in all the spice powders and salt.Fry it for a minute and add in the tamarind water.

• Also add around a cup of water and allow it to boil for 6-7 minutes or until the raw smell goes away.Now add in the ground coconut paste and let it simmer it for couple of minutes..

• At this stage add the chopped coconut pieces and cooked beans.

• Allow it to cook for one boil and put off the flame.

• Serve it along with rice and poriyal or kootu

• Addition fresh coconut pieces is purely optional.
• If you are using fresh tender eggplant,just slit the whole eggplant and use it.
• The amount of spice powders given is for slightly spicy version.

Enjoy...................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Soya Chunks Urundai Kulambhu / Soya Chunks Meatball Curry

Starting this week with Soya Chunks Quinoa and Mushrooms as key ingredients in Protein Rich Dishes.

Soya Chunks or meal maker is a meat like vegetarian protein made using defatted soy flour and its called as Textured Vegetable Protein.

Soy protein contains all the essential amino acids like animal protein,so its a complete protein.

As my kids love the meat like texture,I often make mild version of pulao or biriyani for their lunch box.

Coming to the recipe I mince the soya chunks and added to the lentil mixture and made the curry/kulambhu in a South Indian way.The recipe is almost similar to the authentic Paruppu Urundai Kulambu.

Also its a nice way to sneak the protein and feed the kids who doesn't like the taste of the soya chunks.Check out my list ofrecipes made with soya chunks.

                                                

                                     

                                           Soya Chunks Urundai Kulambhu 

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   Basic Information

   Preparation time 20 minutes

   Soaking time 2 hours
   Cooking time 40-45 minutes

   Serves 4

   

  Ingredients

 For the soya chunks meat ball

  

Ingredient	Quantity
Soya chunks	3/4 cup
Toor dhal/thuvaram paruppu	1/4 cup
Channa Dhal/kadala paruppu	1/4 cup
Red chilly/varamilagai	2-3
Ginger/inji	1/2 inch
Garlic/poondu	2 cloves
Coriander leaves	1 tbs(chopped)
Curry leaves/karivepillai	2 sprigs(chopped)
Asafoetida/perungayam	a pinch
Salt	1/2 tsp

 For the gravy

Ingredient	Quantity
Onion(finely chopped)	1 cup
Tomato(pureed)	3 medium size
Garlic/poondu	3-4(finely chopped)
Red chilly powder/milagai podi	1- 1.5 tsp
Coriander powder/dhaniya podi	1 tbs
Garam masala powder	1/4 tsp(optional)
Turmeric powder/manjal podi	1/4 tsp
Tamarind/puli	a big gooseberry size
Curry leaves/karivepillai	1 sprig
Salt	1 tsp

  Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	4-5 tbs
Fennel seeds/sombu	2 tbs
Cashews/mundiri	2
Poppy seeds/kasakasaa	1/2 tsp

  Method 

• Soak the dhals together for couple of hours.Grind the given ingredients to a fine paste and keep it aside.Soak the tamarind in water and extract it.

• Boil the soya chunks in the water with a pinch of salt. Once it cooked completely it will double in size.Put off the flame and rinse it in the cold water and completely squeeze the water.Let it sit for 5 minutes.Now take the cooked soya chunks in a blender jar and pulse it to bit coarse paste without adding any water.Remove it and keep it aside.

• Now drain the water completely in the dhal and keep it ready for grinding.Now in the same belnder jar,take the red chilly,garlic,ginger and salt.Pulse it for a minute.Now add the soaked dhal and grind it to a coarse paste.Do not add any water.

• Take the ground dhal,soya chunks,chopped onion,curry leaves,coriander leaves,turmeric powder and asfoetida in a bowl.Mix it well and make small lemon size balls out of the mixture.Take the balls in a idly plate and steam it for 5 minutes.

• Meanwhile heat a pan with oil and crackle the fennel seeds,add in the chopped onion and garlic.Fry it till transparent,add in the pureed tomato and fry it till the oil separates.

• At this stage add in the spice powders and mix it well.Add in the tamarind water and let it boil for 3-4 minutes.Add in the ground paste and a cup of water.

• Let it boil for 5 minutes or till the raw smell goes off.Now add the steamed balls and cook it covered in a low flame for 5-6 minutes.Sprinkle the chopped coriander leaves and put off the flame.

• Serve it with rice along with some poriyal.

• Squeeze the water completely in the soya chunks and grind it,otherwise it will be too watery.
• The amount of green chillies and red chilly powder can be adjusted as per personal preference.
• This curry needs to be slightly on the spicier side to mix it with rice.

Enjoy..............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Simple Everyday South Indian Thali

After,couple of weeks break,I am starting the blogging with Blogging Marathon 70th edition.For this week I choose the Thali as theme and sharing a simple everyday Tamilnadu style Thali.For this theme I wanted to share some other state Thali.But due to lot of personal work and my laptop issues,finally ended up in making a typical home style food.
Most of the recipes made for this thali were shared already but the beetroot poriyal is a pending post.So sharing the recipe and also used the beet greens and made kootu out of it.Will share the kootu recipe later.
The Thali consists of

White rice
Ennai Kathirikkai Kulambhu
Rasam
Vellarikkai(cucumber) Thayir pachadi/raita
Beet leaves Kootu
Beetroot Poriyal
Paruppu Thogayal
Curd
Arisi Vathal/Vadam aka Ilai Vadam

Coming to the recipe,here I used roasted peanuts in the poriyal to give extra crunch.Instead of peanuts,boiled peas or channa dhal can be used.

                                                                      

                                                            

                                                                                              Beetroot Poriyal 

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   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Beetroot(finely chopped)	1.5 cups
Onion(finely chopped)	1 (small size)
Green chilly/pachamilagai	2(slit lengthy)
Red chilly powder/milagai podi	1/8 tsp
Coconut(grated)	2-3 tbs
Peanuts(roasted)	2-3 tbs
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Red chilly/varamilagai	1 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Wash the beetroot in the water for 3-4 times in cold water to remove the soil particles.Peel the skin and chop it finely.

• Take the chopped beetroot in a pressure pan and add a pinch of salt and 2 tbs of water.Pressure cook it for a whistle.

• Meanwhile heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add the peanuts and roast it for a minute.Add in the chopped onion,green chilly and curry leaves.Saute the onion for couple of minutes,then add the cooked beetroot,red chilly powder and salt.

• Give it a mix and keep it a low flame for 2 minutes to become dry.Add the grated coconut and mix it well.Put off the flame.

• Serve it along with rice and kulambhu.

Enjoy...............................

Sumber http://www.naliniscooking.com

Kala Channa Kadhi

 Today I am sharing another yogurt based recipe for the protein rich dishes.My family likes mor kulambhu a lot.So I try varieties of yogurt based curries.

Kadi is a North Indian version of mor kulambhu whereas gram flour and yogurt mixture is used.
Like South Indian version,kadhi has so many versions and popular in many sates.One such version is with kala chann(black chickpeas),quiet popular in Rajasthan.

The recipe sounds so simple but the taste is so amazing with piping hot rice.Tastes better if ghee is used for seasoning but I used the cooking oil.

                                                             

                                                            

                         Kala Channa Kadhi/Black Chicpeas in  Yogurt Sauce

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   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 3(generously)

  Ingredients

Ingredient	Quantity
Black chickpeas/kala channa	1 cup(soaked)
Thick Yogurt/thayir	1-1.25 cups
Gram flour/kadala maavu	2 tbs
Green chilly/pachamilagai	3-4(slit lenghty)
Red chilly powder/milagai podi	1/2 tsp
Turmeric powder	1/4 tsp
Curry leaves	few leaves
Coriander leaves	as needed
Oil	1 tbs
Salt	1 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Red Chilly/varamilagai	2 (broken)
Asafotida/perungayam	a pinch

  

   Method 

• Cook the soaked black chickpeas in a pressure cooker for 2-3 whistles along with water and a pinch of salt 

• To the yogurt add the gram flour,turmeric powder and a cup of water.Whisk it well and keep it aside.

• Now in a pan heat the oil and crackle the mustard seeds,cumin seeds,add in the asafoetida and red chilly.Toast the curry leaves and the black chickpeas,red chilly powder and salt.Give it a mix.Add in the yogurt mixture and 1/2 cup of water. 

• Let it boil for 3-4 minutes in a medium flame.Put off the flame and add in the chopped coriander leaves.

•  Serve it  with rice.

Enjoy.........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com