Mor Kuzhambu / Buttermilk curry with Taro Root

 

Mor Kuzhambu is a very staple south Indian dish and is sure a delicacy to be proud of. I love the tang and the flavor of this kuzhambu. I enjoy eating it mixed with rice and having raw onion as side dish for it :) Its not a new recipe but registering my version of it here for my readers :)

Sepang Kizhangu or taro root is again a lovely vegetable when roasted in oil or in this kuzhambu. We can change the primary vegetable of this Kuzhambu to white pumpkin, ladies finger or even cooked chenna to make delicious mor kuzhambu :)

Ingredients:

Sepang Kizhangu (Taro root) - 1/4 kg
Coconut (scrapped) - 2 tblsp
Thoor dhall - 1 tblsp
Green chilies - 2
Red chilies - 2
Cumin seeds - 1/2 tblsp 
Coriander seeds - 2 tblsp
Turmeric powder - 1 tsp
Asafoetida - 1/4 tsp
Butter milk - 3 cups
Salt - for taste
Mustard - for seasoning

Method:

Wash and pressure cook the taro root (sepang kizhangu) for three whistles. Allow it to cool down and peel the skin. Dice them into thick slices and keep it aside. 

Soak the thoor dhall in water for 1/2 an hour. 

Grind the thoor dhall, scrapped coconut, green chilies, red chilies, cumin seeds, coriander seeds, turmeric powder and asafoetida together into a smooth paste adding just enough water to it. 

Transfer the paste to a large bowl and add the cooked taro root to it. Now pour in the butter milk and add salt too. Mix all this and heat it until the content gets a bit thicker and comes to a boil. 

Season with mustard seeds. 

Serve it with rice or chapathi. 

Written by: Nithya

Send in your queries by clicking here. 

Spicy Baby Potato Curry

I love potato, you love potato, everyone loves potato!! Isn't it??? and that too these cute little baby potatoes are adorably delicious for me.

Boil it and spice it up with the flavors of your choice and it is a delicious snack by itself!

This time we wanted to try a nice spicy version to pack it along with curd rice for lunch. Hence added some of my favorite Indian spices like pepper etc and make it spicy and delicious :) 

Ingredients:

Baby potato - 1/2 kg

Pepper - 2 tsp

Jeera - 1 tsp

Coriander seeds - 3 tsp

Red chillies - 2

Ginger - 1/2 inch piece

Garlic - 8 pods

Cinnamon - 1/4 inch piece

Cloves - 2

Cardamom - 1

Salt - for taste

Method:

Wash and pressure cook the baby potatoes for three whistles. 

Peel the skin and poke holes on the potatoes with a fork so that the spices seep through the potatoes. 

Take a tsp of oil in a pan and fry red chillies, corinader seeds, cumin seeds, pepper, cinnamon, cardamom and cloves for two minutes in low flame. Allow it to come to room temperature. Grind it along with ginger and garlic and make a coarse powder. Keep this aside. 

Take 4 tsps of oil in a pan and drop in half a tsp of jeera. Once it crackles, drop in the baby potatoes and fry for a while in low flame. The potatoes should get roasted on all sides to a golden brown color. 

Finally add the powdered spice mix and saute in low flame for 5 mins. 

Serve it hot with curd rice or pack it for lunch :)

Written by: Nithya
Send in your queries by clicking here. 

Banana Chips Rice Mix

I really cant have sambhar, rasam and curd for lunch all 7 days of a week. It makes the though of lunch so boring and exhaustive. I am a person who craves for variety and wouldn't mind anything to break the monotony. oops I can hear my MIL saying "as if you eat so much". Yup I am a quality food person and not a quantity food person. aahaa which just means that I love variety but eat just too less.

On one such occasion last week, I opted to have some podi rice to make the cooking and eating simple. Mom went through her super large diary of recipes to pick this one for me so that I can easily make it and blog about it too :P Oh yeah, it has become that way these days. Cooking is just not for eating but for blogging too ;) Quickly made this podi and trust me it tasted very interesting with a crunchy texture :)

If you too have been tired with long cooking sessions, opt for this one and finish the magic in a jiffy :)

Ingredients:

Plantain chips - 1/2 cup
Moong dhall - 1 tblsp
Channa dhall - 1/2 tblsp
Thoor dhall - 1/2 tblsp
Red chillies - 4
Garlic - 4 pods
Salt - for taste
Jeera - 1 tsp
Curry leaves - 10

Method:

In a dry pan roast the 3 dhalls, jeera, red chillies and the curry leaves separately, one followed by the other.

Take a tsp of oil in pan and fry the garlic pods.

Now add all this to the mixie along with the banana chips and salt and powder it coarsely.

Add this to rice and mix well. Serve hot :)

Try to make the podi just before use. The chips gives a crispy texture to the podi which will not be the same if stored and used.

Written by: Nithya
Send in your queries by clicking here.