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Showing posts with label Best Combination. Show all posts
Showing posts with label Best Combination. Show all posts

Monday, 2 February 2015

Ulundu Sadam | Urad Dal Rice | Ulutham Paruppu Sadam

Ulundu sadam is one of the famous recipes of Tirunelveli, we make it with broken whole urud dal with skin...Which is highly rich in it nutritious value and protein packed.

The best combination for this is dry fish curry and ellu thuvaiyal...It's one of the big hit in my kitchen.

Above image has Ulundu Sadam with Urundai Kuzhambu...



Oil to temper
Mustard - 1/2 tsp
Curry leaves - few
Jeera - 2 tsp
Garlic - 5
Green chilly - 1 (Slit length wise)
Coconut shredded - 1/2 cup

Main ingredients:
Rice - 3/4th cup
Urud dal  - 1/4 cup

Wash the rice along with urud dal and keep aside.
Temper the above ingredients in pressure cooker and add rice along with dal.
2 and half cup water is enough...
Pressure cook for 3 to 4 whistle...now the rice is ready with wonderfull aroma...

Do not forget to serve it with fish/dry salt fish curry.

Tuesday, 19 August 2014

Idly Vada Curry

                  Idly with Vadacurry is a popular breakfast recipe in South Indian kitchen. I recently opted to make idly with thin cotton cloth above the idly plate, which is a traditional way we can made idly without even a drop of oil for it, Its such a healthy recipe.
Vadacurry is famous gravy which is prepared with bengal gram fritters in a spicy gravy. This two recipes are made for each other combination we just love to gulp extra idlys with this combo.
Apart from Idly Vadacurry goes well with Dosai, Set Dosai, Appam and Idiyappam and so on.

Here goes the recipe



Idly Rice - 4 cup
Urud Dal - 1 cup
Fenugreek seeds - 1 tsp

Wash and soak rice, dal and fenugreek for 4 to 6 hours.
Rice should be soaked in separate bowl and Dal with fenugreek in other vessel.
Grind the urud dal first with the soaked water and store it in a Container
Then Grind the Rice and pour the rice batter along with urud dal and add salt
Mix it with your hand , it is important to use your hand for mixing which helps in fermentation.
Close the container and allow the batter to sit for  8 to 10 hours to get fermentation.
If you make it in Evening the next morning you could able to see the batter gets double in size.
So always keep the batter in bigger size vessel for fermentation.
Now its time to make idly.
Keep a wet cotton cloth in the idly plate and stir the batter and pour it in the plate.
Keep the plates in idly steamer and cook until done.



For Paruppu Urundai:
Channa dal - 1 cup
Red chilly - 2
Curry leaves  - few
Salt to taste
oil to shallow fry.

For Kuzhambu (Gravy):
Cinnamon - 1
Elachi - 1
Bay leaf - 1
Cloves - 2
onion  - 2 nos
tomatoes - 1 (Grind it)
Ginger garlic paste  - 2 tsp
Mint leaves - 1 hand full
curry leaves - few
Chilly powder - 1 tsp
coriander powder -  3 tsp
Coconut - 1/2 cup
Turmeric powder - 1/4 tsp


First grind channa dal, redchilly and curry leaves with salt to Vadai consitensy and round it to ball shape and just shallow fry.
Fry it just 1/2 way do not deep fry it. Allow to cool and scrumble but pieaces should be bit bigger.
Now keep it aside.
Grind Coconut and curry leaves and keep it aside
Keed the tomato puree and ginger garlic paste ready
Chop the onion and clean mint leaves and keep it aside.
Now heat a pan with oil and add the spices like cinnamon,Elachi, Bay leaves, cloves allow to crack.
Add Ginger garlic paste and sauté till brown and now add the onion and mint.
Once it is fried to brown add tomatoes and cook until it get mashed.
Now add chilly, turmeric and coriander powder and salt to taste.
Allow to boil and now add the coconut paste.
Once the raw smell goes simmer the stove and add the shallow fried dal pieaces.
Keep it for 5 mins so that the balls get cooked completely.
Now serve it with rice or Idli, Dosai.

Sending it to Come, Join us for Breakfast Event.

Monday, 24 February 2014

Black Urud dal Vadai (karrupu ulundu vadai)

      This is my first post with complete platter arrangement....a perfect breakfast of Tamilnadu..

Recipe for Black Urud dal Medhu Vadai:

This is such a healthy protein packed recipe...


Black urud dal(Split) - 1 cup
Onion chopped - 1 no.
Curry leaves - handful
Red chilly - 2 nos.
Salt to taste
Oil to fry.


Soak black urud dal for 1 and 1/2 an hour.
Drain the water completely and grind it in grinder along with Red chilly.
If required sprinkle water very slightly.
Finally add salt.
Once the batter is ready add Onion, curry leaves and coriander leaves.
Adding chopped ginger is optional.
The batter consistency will be like we can round it and make a ball out of it...
Heat a Pan with oil to fry.
In a plantain leaf or in a plate grease with water or bit oil and make a round flat vadai shape.
Fry it in the pan.

And this can be served with Coconut chutney...

Check here for Ven Pongal
Coconut chutney

Friday, 26 July 2013

Palak Paruppu with Green gram Kofta

A Simple lunch combination, also the healthy meal of the day...

Palak Paruppu:

Ingrediants: moongdal 1/2 cup, Palak - 2 Cup, Jeera  1tsp, Oil to temper, salt to taste, Garlic 2, pinch of turmeric, onion -1, tomatoes - 1.

1. Separate and clean palak leaves.
2. Pressure cook yellow ong dal with pinch of turmeric.
3. Once the dal is cooked add, garlic, onion, tomatoes and palak to cooker and pressure cook for 1 whistle again...
4. Temper with jeera add salt....now its ready to serve.

Green Gram Kofta:
Ingrediants : Green gram - 1/2 cup, Channa - 1tbsp, red chilly - 2, saunf - 1 tsp, salt to taste

Soak Green gram and channa overnight.
Grind it coarsely with redchilli, saunf, salt.

Roll it and deep fry to get  crispy kofta...

Note: you can add mashed potatoes to increase the taste...it will become bit soft inside and crunch outside if add potatoes..

Wednesday, 24 July 2013

Parotta with salna...unbeatable tasty combo


Maida  2 cup
Salt to taste
2 pinch baking soda
1/2 spoon sugar
Oil to knead

Mix the above incrediants and knead  a dough, coat oil to the dough so that the dough should not stick in you hand or vessel...
This kneaded dough should be rested for nearly 3 hours (Atleast 2 hours), then make parotta by folding method just like how we make layer parantha or layer chappathi...


Ginger garlic paste
Onion - 1/2 cup
Green chilly - 2 (Can increase depending on the spice level)
Veg (Carrot, Beans, Potatoes) - 1/4 cup (Optional)
Spices like patta, curry leaves, lavanga...

To dry roast and grind:

Coconut  - 1/2 cup
Poppy seed  - 2 tsp
Fennel seed - 1 tsp
Coriander powder  2 tsp

Heat a oil in pan, temper with curry leaves, patta, lavanga and fry onion, ginger garlic paste and add the veg  saute well add the tomatoes...
Once cooked well, add the grinded paste, salt to taste...
Allow to boil in sim and cook untill the raw smell goes.

It will be a nice combination for parotta, adai , dosai or idly.


Monday, 12 November 2012

Ghee rice with chicken gravy (Best Combo)

I generally make ghee rice by just tempering patta, lavanga, krampu, and pudina leaves along with onion and ginger garlic paste in ghee and make the rice with basmati rice, even this can be made with long grain rice too...
I find this very simple and the quickest recipe which i can make when there is surprise guest visted our home....Any type of chicken gravy goes well which this rice..