PACHAI PAYIR KOLAMBU (Hemamtji )

PACHAI PAYIR KOLAMBU 
Ingredients: 

Green gram (Pachai payir) 150 gms. 
Six to eight cloves of garlic 
If the cloves are small, use ten to twelve cloves 
Ginger 2 inches piece 
Dhaniya seeds 2 Table spoons 
Jeera 1 Tea spoon 
Green chillies 4 to 6 as per personal need 
Sour Curds 150 ml. 
Oil for tempering 
Jeera one spoon for tempering 
1/4 spoon of Mustard seeds 
Broken Red chillies 3 nos. 
Half cup of finly cut Kothumalli 
Half spoon of Turmeric 
Salt to taste 
Two springs of curry leaves

METHOD OF PREPARATION
Pressure cook payir with at east six whistles to see that they are slightly over cooked. Payir (moong) should not remain whole after cooking. Keep the payir 

aside and prepare the following masalas Crush Ginger, Garlic and Green chillies in a mortar and make a paste. If you do not have a mortar, at least crush Garlic

with a stone or something heavy. Don't use sliced garlic as the taste will differ. After crushing garlic, make a paste in a mixi/blender. Keep it aside. Now churn

the payir (MOONG) till froth is formed. The payir consistancy should be as thick as thick sambar. Slighly roast Dhaniya and Jeera seeds and powder it and add 

immediately to payir. Boil for three to four minutes Now add salt, Turmeric. Curry leaves and paste of Ginger and Garlic and green chillies. Let the kozumbu boil 

on a medium heat for atleast six minutes. Now add beaten curds and let the mixture boil for another six to seven minutes. Now temper with one spoon of Jeera

and quarter spoon of Mustard and broken chillies. After that garnish with green Kothumalli and set it aside for one hour. After an hour serve after reheating. I 

am sure that this would be a very different and refreshing change . This kozumbu is to be eaten with Poori, chappathi and Rice

KARA CHUTNEY (Kugan )

KARA CHUTNEY

Ingredients;


1 tsp oil
1 tsp urad dal
1 tsp channa dal
¼ tsp mustard seeds
6 red chillies
1 onion chopped
1 tomato chopped
2 tbs coconut

1 tsp thick tamarind paste
Salt to taste

1 tsp oil
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves

Method:
Heat oil in a pan, add in the mustard seeds, urad dal and channa dals.
Roast till golden, add in the dry red chillies, roast again.
Now add in the onions, and sauté for a minute. Add in the tomato and coconut.
Stir fry well and remove, let it cool.

Now add the roasted ingredients , thick tamarind paste and enough salt in a mixie.
Add water and grind to a soft smooth paste. Remove.
Heat oil and temper the mustard seeds, urad dal and curry leaves.
Pour over the chutney and serve

SPREADS (Kugan )

Sothi (Kugan )

Sothi 

1 cup thick coconut milk 
2 cups thin coconut milk 
1/2 onion, sliced 
2 green chillies, silted lengthwise 
a pinch of tumeric powder
lime juice to taste
1 sprig curry leaves
1/4 tsp fenugreek seeds
Salt 

In a pot, pour in thin coconut milk, onions, chillies, tumeric, curry leaves, funugreek seeds and salt. 
give the ingredients a slight squeeze, to release the flavour.

Allow it to boil for at least 10 mins. Then finally add thick coconut milk. After one boil, shut down the flame. You can add thick milk according to the thickness of the sothi you want. When you add thick milk, keep stirring so that the milk should not curdle. Allow the sothi to cool a bit, then add the juice, make sure you keep stirring while adding the juice. Otherwise it will curdle. It goes well with iddiyappam

TOMATO RAVA UPMA (Kugan )

TOMATO RAVA UPMA

Ingredients:
1 cup sooji nicely roasted in 1 tbs of ghee
1 tsp ginger finely chopped
1 green chillie chopped more if you like hot
1 medium onion chopped
1 big tomato chopped, seeds removed
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
2 tbs coriander leaves chopped
2 tbs fresh coconut scrapings
2 tbs ghee
3 cups of water
Salt to taste
Little lime juice
Fried cashew nuts if desired

Method:

Heat ghee in a wok, add in the mustard seeds and urad dal.
When the mustard splutters, add in the onions, green chillie,
Curry leaves, and chopped ginger. Stir fry on medium heat for 3 minutes. When the onion becomes soft and little brown add in the chopped tomatoes. 
stir for a minute.

Add in the 2 cups of water, coconut and salt and let it come to boil.
Add in the roasted sooji, keep mixing make sure it does not form lumps. Keep stirring till the sooji is cooked and all water absorbed.
Add in the chopped coriander leaves, cashew nuts and lime juice.
Give a final stir and remove. Serve with kara chutney.

This preparation will be a bit mushy.

MADRAS CURRY POWDER ( Hemantji )

MADRAS CURRY POWDER 


Hot Chillies 200 gms 
Dhania seeds 150 gms 
Black pepper 15 gms 
Fenugreek seeds 1 spoon 
Mustard seeds 1.5 spoons 
Jeera 1.5 spoons 
Black gram dhall 1 table spoon 
Thoram Parappu 1 table spoon 
Idli Rice 1.5 spoons 
Asfoetida 1 spoon 
Turmeric powder 1/2 spoon 
Curry leaves 1/2 Cup 

METHOD OF PREPARATION 

As all the powders in South, it is important that the ingredients need to be sun dried till chillies crumble when pinched and so should Dhania.But since it may not be possible for most of you, dry roast each ingredient seperatly in an Iron Kadai just to let the moisture leave the ingredients.Only rice needs to be roasted till the grains become light pink and curry leaves should crumble. 
use your mixi and grind to powder all the ingredients properly. 
Use an uniform maida sieve to sieve the powder.The powder is to be stored in an air tight container.You must not use platic jars or pet jars to store powders, a Glass jar is a must. 
Use this powder to make Mutton curry, Meen Kozambu,Chicken Curry etc.

PULI IDLI (Kugan )

PULI IDLI

Ingredients:

1 tbs oil
½ tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
½ tsp cumin seeds

1 big onion chopped
4 green chillies chopped
1 sprig curry leaves
¼ tsp asafetida powder
¼ tsp turmeric powder
1 tsp red chillie powder

¾ cup tamarind juice from lime sized tamarind
½ tsp sugar
Salt to taste

8 idly, cut into 6 cubes each
Little cut coriander leaves.

Method:
Heat oil in a non – stick wok, add in the spices.
Let them crackle, add in the onions, green chillies.
Let the onions turn little limp, add in the curry leaves.
Add also all the powders and stir fry once.

Now add in the tamarind juice, sugar and salt.
Cook on slow flame till the raw smell goes and the gravy thickens.
Add in the cut idli pieces, toss well so that the pieces are well coated with the gravy.
Remove, garnish and serve .