Vadai thatti potta Mor Kuzhambu / Vada in South Indian Kadhi / Channa Dhal fritters in Buttermilk curry

South Vs North Challenge or simply called as SNC, brainchild of Divya Pramil of You too can cook, is an event and challenge where we fellow bloggers participate and learn regional recipes all over India. 

I am the host for this month and I suggest this recipe to the north indian members. The same way, Prachi Agarwal (Prachi's Veg Kitchen) of northern team is the host for this month and has suggested Pani Puri recipe to the south indian members. To know more about SNC or to join, click here. 

Vadai / Vada is a kind of Indian Fritters. Mor Kuzhambu refers to spiced Buttermilk Curry. Thatti potta just refers to the making of vadais and its addition in the curry.

Mor Kuzhambu is one of the authentic curry recipes of Tamilnadu. Though there are slight variations in the ingredients from one region to another, the main ingredients are mostly the same, simple and can be prepared faster.

Mor kuzhambu with vegetables is made very rare at home as we like it mostly with vadais. I think it is a trick made by our great great grandmas to include vadais in the curry so that none will say no to the curry. ;-) 

Ingredients for Mor Kuzhambu:

Sour yogurt or curd 1 cup + Water 1/2 cup 

Turmeric Powder 1/4 tsp

Asafoetida  a generous pinch

Salt

To grind:

Coconut 1/4 cup 

Green chillies 2

Cumin seeds 1/2 tsp

To grind:

Toor Dhal 1 tsp 

Raw Rice 1 tsp 

To temper:

Mustard Seeds 1/2 tsp

Curry leaves few

Finely chopped Ginger 1 tsp

Red Chillies 1-2

Coconut oil/ or any oil

For Vadais:

Channa Dhal / Kadalai Paruppu 3/4 cup

Finely chopped Garlic 1 tsp

Dried Red Chillies 3-4

Finely chopped Curry Leaves 2 tbsp

Finely chopped Pearl Onions 2 tbsp

Method for Vadais: (For 6-7 medium vadais)

Soak Channa Dhal for 2 hrs and then strain. Chop Garlic, Onions and Curry Leaves.

In a mixer, grind Channa Dhal and Dried Red Chillies to a coarse paste. Make sure dhal is not completely ground; let few dhals remain whole without ground. 

Now add chopped Garlic, Onions, Curry Leaves and Salt to the mixture.  Pinch a small ball size and press it to form vadais. 

Heat Oil in a Pan. When hot, add the vadais. Fry till brown and done. Transfer to a paper towel.

Method for Mor Kuzhambu: 

Soak Toor Dhal and Raw Rice for one hour and strain. Chop Ginger and grate coconut. Grind Toor Dhal and Raw Rice to a coarse powder.

Grind grated coconut, cumin seeds and green chillies to a coarse powder. Keep it aside. 

Whip/Beat curd along with 1/2 cup of water atleast for few minutes until smooth. You can use a mixer or a hand blender. 

Heat a Pan. When hot add the Toor Dhal+Raw Rice ground mixture. Fry for a few seconds. Now add the coconut ground mixture along with turmeric powder and Asafoetida. Fry for few more seconds. Add little water and allow boiling until its raw smell goes off..

Now add the whipped curd and salt. Give it a mix. Decrease the flame to low and allow cooking until it starts to leave out bubbles on its edges. Stop the flame when it is about to boil and raise.

In a pan, add oil, when hot, add mustard seeds. When it starts popping up, add curry leaves, dried red chillies and chopped ginger. Pour this seasoning into the curry.

Add the vadais just before serving. Serve with any hot and spicy stir fry. I served with Potato Fry. 

Serves: 2

Notes:

I used low fat plain yogurt. To make it sour, just keep the curd/yogurt out without refrigerating for few hours. In winter, it may take few more hours. (This is for beginners!!! )

Do not boil the curry for a long time which would result in curdling.

Linking this also to South Indian Cooking at The Big Sweet Tooth.

Feel free to clarify your doubts. 

Link your valuable entries below. As all of you are going to prepare the same recipe, just leave in your blog name instead of the recipe's name. 

Rajma Kuzhambu / Red Kidney Beans Curry

Once in  a week, I prepare kuzhambu (or curry) with whole Moong Dhal or Channa or Cow peas (Thattai Payir). This week I just wanted to prepare something different and tried the same curry with Rajma.  Mostly I run out of Drumstick while preparing these curries, fortunately I had them and with no further thoughts, I added it. This came out excellent and we had a feeling of eating something new though the preparation is the same.

Ingredients:

Rajma / Red Kidney Beans 1/2 cup
Tomato 2
Drumstick 2
Brinjal - small -2
Sambar Powder 2 1/2 tbsp
Grated Coconut 2 tbsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Tamarind a small gooseberry size
Salt
Water and Oil


To temper:

Mustard seeds 1/2 tsp
Urad Dhal 1/4 tsp
Pearl Onions few
Curry leaves few

Preparation:

Soak Rajma overnight. Chop Pearl Onions. Chop Tomato and make puree.. Chop Drumstick and Brinjal into small pieces. Grind grated coconut along with little water to a fine paste.

Method:

Pressure cook Rajma for 5-6 whistles or until done.

Heat oil in a Pan. When hot, add Mustard seeds. When they start popping up, add Urad Dhal, Pearl Onions, Curry leaves, Turmeric Powder and Asafoetida. Fry till the onions turn translucent.

Now add the tomato puree and fry till the oil separates. Now add chopped brinjal, Drumstick and Sambar Powder.

Mix well and fry for a while. Now add water and salt. Allow boiling. When the veggies is almost cooked, add coconut paste. Mix well and allow further boiling.

When the curry thickens to the desired consistency and the coconut paste gets combined well, add the tamarind paste. Boil for few more minutes until done.

Serves: 2-3
Serve with steamed rice and any vegetable stir fry.

Participate in 'Eat Vegetables; Stay Healthy' event and win JUSTEAT.in vouchers.

Thattai Payir Kuzhambu / Cow peas curry for Vegan Thursday

At least once in a week I make curry (kuzhambu) with lentils for lunch. One such is this cow peas curry. Unlike Puli Kuzhambu, this is less tangy and goes well with Poori too. The addition of coconut makes it more flavorful and tasty.

Ingredients:

Thattai Payir / Karamani /Cow peas 1/2 cup
Tomato 2
Brinjal - small - 2
Sambar Powder 2 tbsp (levelled)
Grated coconut 2-3 tbsp
Asafoetida 2-3 pinch
Turmeric Powder
Tamarind - half lemon sized
Water
Salt

To temper:

Mustard seeds
Urad Dhal
Pearl Onions few
Curry leaves few
Oil

Preparation:

Soak the lentils at least for an hour. Chop Onions and tomatoes. Grind tomatoes to a paste. Grind the grated coconut flakes with little water to form a paste.

Soak tamarind in water and extract its pulp.

Method:

Pressure cook cow peas.

In a Pan, heat oil, add mustard seeds. When they splutter, add Urad Dhal, Pearl Onions, Curry leaves, turmeric powder and asafoetida. Fry till the onions turn transclucent.

Now add the ground tomato paste. Fry till the oil leaves the mixture. Now add chopped Brinjal and sambar Powder. Fry for a while and then add the cooked cow peas along with the water soaked.

Allow cooking until the Brinjal pieces are almost cooked. Now add the coconut paste. Allow boiling until the coconut paste gets mixed up well with the curry. Lastly, add the tamarind paste. Allow boiling for few minutes until done.

Serves: 2
Serve with Steamed rice or Poori.

This goes to Vegan Thursdays. We are a group of bloggers who share only vegan recipes on first and last thursday of every month. To know more or to join click here.

Notes: Sambar Powder can be replaced with a combination of chilly powder, coriander powder and cumin powder

Kara Kuzhambu

I never knew that there is a curry called kara kuzhambu until we came to chennai. My native is Madurai. I find there are few differences between this one and our own traditional puli kuzhambu though both are tamarind based gravies.

I do not add tomatoes or coconut in Puli kuzhambu. It is traditionally made only with pearl onions, tamarind, garlic, fenugreek & mustard seeds, vegetables and spice/sambar powder in Gingelly oil. But I find tomatoes and coconut are added in kara kuzhambu. Most of the kara kuzhambu recipes I have come across contains tomatoes but only few of them has coconut and/or fenugreek seeds as ingredients.

There is a bit of difference in method too.. I extract tamarind juice with 3-4 cups of water and do not add just plain water. But I find my neighbors preparing kara kuzhambu with tamarind extract using only one cup of water and add 2-3 cups of water to the curry. This way, I find kara kuzhambu is less tangier than the Puli kuzhambu. But I've come across people prepare with the exact ingredients of a puli kuzhambu but they still call it as kara kuzhambu. 

I am not confusing you any more. Finally, I would say Puli Kuzhambu is an authentic recipe and Kara Kuzhambu is a fusion because of addition of tomatoes and other variations. Tomato is not used in ancient India. It is a recent addition to our Indian cuisine. Hope everyone knows this.. But some prepare the curry in an authentic way, like Puli Kuzhambu but still call it as Kara Kuzhambu.

I think I will stop differentiating and go into this recipe. I may differ from many of you regarding these two curries and its preparation. But it is my inference. Please feel free to comment so that everyone can understand better. 

Check out my Puli Kuzhambu recipe here.

Ingredients:

Vegetables / Elephant foot yam  

Tomato 1

Tamarind - small lemon sized 

Dry Red Chillies 3-4 (depends upon the hotness of chillies and one's taste; i've used very hot chillies)

Coriander Seeds 2 tbsp (levelled)

Grated Coconut 3-4 tsp

Pearl Onions (few) / Red Onion -1
Mustard seeds
Salt
Water

Gingelly Oil or any Cooking Oil

Preparation:

Soak Tamarind in a cup of water. Chop Pearl Onions and Tomatoes. Grate Coconut. Chop tomato into small cubes.

Method:

Dry roast coriander seeds and red chillies. Let it cool and then powder the mixture.

In a pan, add mustard seeds, when they start popping up, add the curry leaves and onions. When they turn slightly brown, add the chopped tomato. When it is cooked well and oil separates, add chopped vegetables. Here I've used Chenai Kizhangu (Elephant Foot Yam). Fry for a while. Now add tamarind juice extracted using one cup of water.

Add the ground powder masala, water and salt. Allow boiling. When it is almost done, add the grated coconut.

Serves:2-3
Serve with steamed rice.

Notes: Instead of coriander seeds and red chillies, sambar powder can also be added. Vegetables such as Drumstick and Brinjal can be used in this curry both together or as alone. Okra can also be used but this doesn't combine well with other vegetables. Elephant foot yam can also be used like this recipe.

Egg Curry for Blog Hop Wednesday

Hope you are all doing well. I am not able to post frequently because of my naughty son who has recently developed a habit of sleeping less during afternoon. So am not finding time. Thanks to Blog Hop Wednesdays that creates a way to spend time for me to blog.

This week I am paired with Anamika of Taste Junction. I like her way of writing. Her blog looks stunning and stylish; so are her recipes.

This Egg Curry that I have chosen to try is different from what I usually make. I do not add Yoghurt and Kasoori Methi. Check out my usual curry here.

It came out really well and will prepare often in the future.

Here goes the easy North Indian recipe.

Ingredients:

• Eggs 3
• Onions (Medium) 2
• Tomatoes (Medium) 3
• Ginger-Garlic Paste ¾ tsp
• Chilli Powder ½ tsp
• Coriander Powder 1 ½ tsp
• Cumin Powder ½ tsp
• Garam Masala ¼ tsp
• Turmeric Powder 1/8 tsp
• Green Chillies 1-2
• Kasoori Methi 1 tsp
• Yoghurt 1-2 tsp
• Cumin 1/4 tsp
• Salt
• Oil

Preparation:

Chop Onions and Tomatoes. Slit Chillies.

Method:

• Boil eggs. Peel its skin and make a small slit. Puree the chopped Tomatoes.
• Heat Oil in a Pan. When hot, add little Oil and Salt. Add Turmeric Powder and Chilli Powder. Mix well and then add eggs. Fry till its skin gets a roasted coating of the Powders. Remove and keep it aside in a paper towel.
• Now add some more oil in the same Pan. Add Cumin and allow it to crackle. Add Chillies, and Ginger-Garlic Paste. Few seconds later add chopped Onions and fry till slightly brown.
• Add Tomato puree and fry till oil separates. 
• Add all the other Masala Powders and Salt except Garam Masala. Boil till its raw smell goes off and then add yoghurt. Mix well and allow boiling.
• When it is almost done, add kasoori Methi and Garam Masala. Boil for few more minutes and then serve.

Serves: 2

Serve with Chapati or Biryani.

Linking this recipe to Blog Hop Wednesdays of Radhika's Tickling Palates.

Muttai (Egg) Kuzhambu

Once, when I was in my native, I saw my Grandma preparing this Kuzhambu very faster. My Uncle has started eating Chapati with some other Kuzhambu which was available very less. She quickly pureed the Tomatoes, chopped the Onions, beat the eggs, prepared and served him within minutes. This is the fastest Kuzhambu one can make.

She also prepares this Kuzhambu with boiled eggs and this is her recipe excepting for the addition of Garam Masala and Pudina. Sangee has posted a related recipe with Pudina Leaves. I tried the same and it came out really perfect.

Ingredients:

Eggs 3

Onion (Medium) 1
Big Tomatoes 2
Pudina Leaves Few
Ginger-Garlic Paste 1tsp
Chilli Powder ½ tsp
Coriander Powder 1 ½ tsp
Cumin Powder ¼ tsp
Garam Masala ¼ tsp
Cloves 2
Cumin ¼ tsp
Water
Salt
Oil

Preparation:

Cut and puree the Tomatoes. Chop Onion into fine pieces.

Method:

Cook Eggs. Remove its shell and make a slight slit.

Heat Oil in a Pan. Add Cloves and Cumin. When Cumin splutters, add chopped Onions. When they turn translucent, add Ginger-Garlic Paste, Pudina Leaves and Tomato Puree. Boil till the oil separates.

Now add all the Powders and Salt. Fry for a while and then add a cup of Water. Boil till it reduces. Now add Eggs. Simmer for five more minutes.

Serves: 2
Serve with Biryani or Chapati.

Egg contains good amout of Protein. Linking this recipe to Sobha Shyam’s Cook It Healthy: Proteinicious Event, Signature Recipes of Saras’ Kitchen and Anyone can cook Series of Taste of Pearl City.

Mochai Kottai Kuzhambu/Curry

Mochai Kottai refers to the seeds of Indian/Hyacinth Beans (Avaraikkai) in Tamil. This is cultivated more during Pongal Festival.

This curry is a form of Puli Kuzhambu; made with tamarind extract and along with vegetables like Drumstick, Brinjal, Cluster Beans (Kothavarangai) and Yam. It tastes good even when made only with Mochai Kottai alone.

I have seen many of my neighbors using Tomato in this curry acc. to their taste. Also, Non-Vegetarians use these seeds in Dry Fish Curry(Karuvadu Kuzhambu in Tamil).

Ingredients:

Mochai Kottai ½ cup (200ml cup)

Tamarind  (Lemon Size)

Water 3-4 cups (350ml cup)

Sambar Powder 2.5 tbsp or to taste

Asafoetida Powder 2-3 Pinch

Garlic Cloves 5

Pearl Onions 6

Curry Leaves 5

Mustard Seeds/Kadugu 1 tsp

Fenugreek Seeds/ Vendhayam ¼ tsp

Salt 1.5 tsp or to taste

Sesame / Til Oil

Preparation:

Soak Tamarind in one cup of water for 15-20 mins. Extract Tamarind Juice using 2-3 more cups of water and strain.

Soak Mochai Kottai in water for one hour. Peel and chop Pearl Onions. Peel off Garlic.

Method:

Heat Oil in a pan. When it is hot, add Mustard Seeds. Wait till it pops up, reduce flame. Add Fenugreek Seeds. Wait till it crackles. Add Garlic, Curry Leaves and Pearl Onions. Fry till Onions turn slightly brown.

Now add strained Tamarind Juice, Mochai Kottai and other vegetables, if any. Add Sambar Powder, Asafoetida and Salt. Do not add water. Stir well.

Boil on a medium flame till the curry reduces and the oil floats on top.

Serves: 2-3

Serve with steamed Rice.

Notes:

Tomato(1), Drumsticks and Brinjal (1-2) can be added according to your taste.

This Curry goes to Sobha's Cook It Healthy: Proteincious Event.

Hyderabadi Chicken Kurma

As Chicken was made very rare at my home, I do not know any recipes and how to cook Chicken. I watch TV Shows or search blogs and make a note of many recipes. Sometimes I do not know from where I took notes. This is one such recipe.             

Ingredients:

Chicken 400g

Onions (Medium) 3

Tomato (Medium) 2

Finely Chopped Ginger and Garlic 3tsp each

Grated Coconut 5-6 tsp

Pepper Powder ¼ tsp

Turmeric Powder ¼ tsp
Chilli Powder 1tsp

Coriander Powder 2tsp

Garam Masala ¼ tsp

Aniseeds ½ tsp + 2 pinch

Cloves 3

Cinnamon sticks a small piece

Cardamom 2

Bayleaf 1

Coriander Few

Water

Salt

Oil

Preparation:

Cut Chicken into medium pieces. Chop Ginger, Garlic, Coriander, Tomato and Onions into fine pieces.

Method:

Heat little Oil in a Pan. When hot, add 2 pinch of Aniseeds. When they crackle, add finely chopped Onions (2). Fry till they are translucent. Now add grated Coconut. Fry for 2-3 minutes. Set aside to cool and then grind.

Heat little Oil in the same Pan. Add Ginger, Garlic and Chopped Tomatoes (1 ½).Fry till its raw smell goes off. Set aside this too to cool and grind.

Heat required Oil in the same Pan. Add Bay Leaf, Aniseeds, Cloves, Cardamom and Cinnamon. Fry till they turn slightly brown. Add remaining onions and fry till they turn translucent. Now add remaining Tomatoes and fry till its raw smell goes off.

Now add Tomato-Ginger-Garlic Paste, Onion-Coconut Paste and all the Powders and sauté for a while to get rid of its raw smell. Now add Chicken Pieces. Mix well and fry for some more minutes so that the Masala gets mixed well with the Chicken. Add Salt and Water. Close the lid. Cook for 15-20 minutes or till done.

Garnish with Coriander Leaves.

Serves: 2-3

Serve with Rice.

Channa Curry / Kondai Kadalai Kuzhambu

This Kuzhambu goes well with both Rice and Chapati. So I prefer making this more during Lunch so that I can serve the same with Chapati for Dinner.

Ingredients:

Channa/ Chickpeas / Kondaikadalai 3/4 cup 

Ripe Tomatoes (medium) 2

Brinjal (small) 1-2 

Sambar Powder 2 1/2 tbsp

Turmeric Powder 2-3 pinch
Grated Coconut 3-4 tsp

Water 3-4 cups

Salt 

For Seasoning:

Mustard Seeds 1 tsp

Curry Leaves 5

Pearl Onions 4

Sesame Oil

Preparation:

Soak Channa overnight.

Chop Brinjal and puree the tomatoes. Grate Coconut. Grind it along with little water.

Method:

Cook Channa in Cooker for 3-4 whisltes.

Heat Oil in a Pan. When hot, add Mustard Seeds. When popped, reduce flame and add Curry Leaves and Pearl Onions. When Onions turn translucent, add Turmeric Powder, Cooked Channa Dhal, Chopped Brinjal and fry for 2-3 minutes on a low flame.

Add the Tomato Puree.. Now add Sambar Powder, Water, Salt and stir well.

Boil on a medium to high flame till Vegetables & Tomato is almost cooked and the Kuzhambu reduces. Now add coconut paste and allow boiling for 6-8 minutes or until done.

Serves: 2-3

Serve with Rice and any Non-Spicy Poriyal like Carrot-Cabbage Poriyal or Cabbage-Peas Poriyal. 
This goes well with Poori and Chapati too.

Chicken Varutha Kari / Fried Chicken Kuzhambu II

I saw this recipe in one of the TV Cookery Shows. Nowadays I enjoy experimenting recipes with Chicken as it gets mixed well with any masala and gives amazing taste each time.

Ingredients:

Chicken 400g

Onions (Medium) 2

Tomato (Medium) 3

Finely Chopped Garlic 3tsp

Finely Chopped Ginger 3tsp

Dried Red Chillies 4

Turmeric Powder 2-3 pinch
Pepper Powder ¼ tsp

Chilli Powder 1tsp

Coriander Powder 1 ¼ tsp

Cumin Powder ¼ tsp

Aniseeds Powder ¼ tsp

Grated Coconut 5 tsp

Curry Leaves Few

Coriander Few
Water
Salt
Oil

For Seasoning:

Aniseeds ½ tsp

Cloves 3

Cardamom a small piece

Bay Leaf 1

Preparation:

Chop Onions into fine pieces. Cut Chicken into medium pieces.

Grind together:  Tomato, Garlic and Ginger

Grate Coconut and blend with little water.

Method:

Heat Oil in a Pan. When hot, add Aniseeds, Cloves, Cardamom, Bay Leaf.  When they turn slightly brown, add Curry Leaves, Chillies and few seconds later add finely chopped Onions. Fry till they turn golden brown.

Now add Tomato-Ginger-Garlic paste and Pepper Powder. Fry till its raw smell goes off. Now add all other Powders and Coconut Paste. Fry for 3-5 minutes.

Now add Chicken pieces and fry for few more minutes so that it gets mixed well with Masala. Add Salt and Water. Cook till done. Garnish with Coriander Leaves.

Serves : 2-3

Serve hot with Rice.

Note: If you do not have Aniseeds or Cumin Powder, add few seeds while grinding Tomatoes.

Check out another preparation of Chicken Varutha Kari.

Vegetable Kurma

Everyone is fond of their Mom's recipes like me. There are some recipes, how much ever tried cannot beat Mom's taste.

This is one such recipe. My husband says it is good and the Kurma vansihes soon when served. But I feel still something is missing to reach Mom's Kurma.

Here goes the Recipe..

Drumstick and Peas Kurma

Ingredients:

Large Ripe Tomatoes 2

Vegetables 

Garlic Cloves 2

Finely Chopped Ginger 1 tsp

Sambar Powder 2 ¼  tbsp

Grated Coconut 4 tsp

Pearl Onions 5

Tamarind (small gooseberry size)
Mustard Seeds 1 tsp
Urad Dhal 1/2 tsp

Curry Leaves 5

Salt

Sesame Oil

Water 4 cups

Preparation:

Cut Vegetables into pieces. Peel and chop Pearl Onions.

Peel Garlic. Chop Ginger. Cut Tomatoes into four pieces.

Method:

Heat little Oil in a Pan. Add Chopped Ginger and Garlic. When they change their colour, add Chopped Tomatoes. Fry on a low flame till the raw smell off and the skin of the Tomatoes slightly separates. Grind it to a smooth Paste once cooled.

Heat enough Oil in the same Pan. Add Mustard seeds, when they start popping up, add Urad Dhal. Few seconds later add Curry Leaves and Onions. Fry till Onions become translucent. Add the Tomato-Garlic-Ginger paste. Fry on a medium flame till the oil separates.

Add Vegetables and Sambar Powder. Fry for 2-3 minutes so that the Sambar Powder gets mixed well with the vegetables. Add Salt and enough water. Boil on a medium to high flame. When the Kurma starts thickening, add grated coconut. Boil for 5-10 minutes till done. Now add tamarind paste and boil for few more minutes.

Serves: 2-3

Serve with Rice with any Non-Spicy Poriyal/DryCurry like Carrot-Cabbage Poriyal. This can be served with Chapati and Poori too ..

Combinations of Vegetables used:

• Drumstick and Potato 

• Drumstick and Peas
• Peas, Beans and Carrot
• Peas, Beans, Carrot and Cauliflower (Cauliflower can be soaked in hot water for some time and then added)
• Peas and Cauliflower

Note:

This Kurma tastes better only if Tomatoes are fried for a long time (before grinding) and more Sesame Oil is used.