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.

Cabbage - Peas Poriyal

I remembered this incident when I was cutting Cabbage today. One day, I think I was in schooling; my Mom had prepared some Kuzhambu and left to a relatives ‘place. My Cousin was with me and my job was to prepare Cabbage Poriyal / Fry. I knew the basics of cooking Poriyal. So I chopped Cabbage, a tough job for me that time and started cooking.

I found Cabbage took more time to cook. So I thought what about adding water. I added water, more than required and so took even more time. I was near the Stove waiting for the water to evaporate. It took more and more time and finally it was done but turned out to be very mushy. Somehow, my Cousin managed to eat that. Now, whenever I cook or when we speak about Cabbage, he remembers this incident and makes fun of me.

Here goes the recipe:

Ingredients:

Cabbage 200g

Fresh/Frozen Peas 15-20

Dried Red Chillies 2-3
Grated Coconut 5tsp
Curry leaves 5

Pearl Onions 4

Mustard Seeds ¾ tsp
Urad Dhal ½ tsp

Salt

Oil

Preparation:

Cut Cabbage into fine pieces. Chop Pearl Onions.

Method:

Heat Oil in a Pan. When hot, add Mustard Seeds. When they stop popping up, reduce flame and add Urad Dhal. Few Seconds later add Curry Leaves, Pearl Onions and Red Chillies. Fry till the Onions become translucent and Chillies turn slightly brown.

Now add Peas. Fry till they become soft and then add chopped Cabbage. Continue frying on a medium flame stirring occasionally. When it is almost done, add grated Coconut. Simmer for five more minutes till done.

Serves: 3

Serve with Rice and any Kuzhambu.

Notes:

Do not add water when cooking Cabbage. If you need to cook it faster, just sprinkle little water. Always remove the outer hard parts of Cabbage while cutting, which takes long time to cook.      

Avaraikkai / Indian / Hyacinth Beans Poriyal

This recipe is very different from usual preparation of Avaraikkai. Adding Cornflour and frying it on a very low flame makes it crunchy. None can immediately guess it is Avaraikkai unless told.  

Ingredients:

Avaraikkai 200g

Sambar Powder 1tbsp leveled

Curry Leaves 5

Pearl Onions 4

Corn Flour 1tsp

Mustard Seeds ¾ tsp

Urad Dhal ½ tsp

Salt

Oil

Method:

Cut Avaraikkai lengthwise into thin pieces. Chop Pearl Onions.

Preparation:

Heat Oil in a Pan. When hot, add Mustard Seeds. When Popped reduce flame, add Urad Dhal, Curry Leaves, Pearl Onions. Fry till Onions become translucent.

Add Chopped Field Beans, Sambar Powder, Corn Flour and Salt. Mix well. Fry on a low flame till done.

Serves: 2-3

Serve with Rice and any Sambar or Kuzhambu.

Tomato Chutney and Tomato-Onion Chutney

Tomatoes are rich in Vitamins & Minerals and helps in maintaining healthy skin. Tomato Chutney is prepared often in every Tamil Household apart from Coconut Chutney. My son likes anything prepared with Tomatoes and so I prepare this more often.

Here goes the recipe:

Ingredients:

Ripe Tomatoes (Medium) 4

Dried Red Chillies 5

Garlic Cloves 4-5

Channa Dhal 3 tsp  /  Urad Dhal 3 tsp OR Channa Dhal 2 tsp+ Urad Dhal 1tsp

Curry Leaves 5
Mustard Seeds ½ tsp

Salt ½ tsp or to taste

Oil

Method:

Chop Tomatoes into pieces.

Heat Oil in a pan. Add Channa Dhal and/or Urad Dhal. Few seconds later, add Dried Red Chillies and Garlic Cloves. Fry till they turn slightly brown.

Now add chopped Tomatoes and Salt. Fry till the raw smell goes off and the Oil separates, say for about 10 mins.

When cooled, grind to a smooth paste with enough water.

Season it with Mustard Seeds and Curry Leaves.

Serves: 3

Serve with Idli or Dosa.

Tomato-Onion Chutney:

Tomato - Onion Chutney can be prepared in the same method. Reduce Tomatoes to three and include 5-6 Pearl Onions.