Paruppu Urundai MoreKuzhambu

It's a specialist dish. Normally I love  morekuzhambu very much, by adding  paruppu urundai love more and more.

Some  prepares  Morekuzhambu by using Toor dal and some with  combination of Toor dal and channa dal.

Today I have choosen Toor dal. You can prepare with both combination to make paruppu urundai. Use Sour Butter Milk.

It came out very well. Let's move into the preparation.

Ingredients:

Butter Milk - 2 Cups
Turmeric - 2tbp
Chilli Powder - 1tbsp
Hing - 1tbsp
Coriander Leaves - Few
Salt - To taste

To Grind For Morekuzhambu:

Grated Coconut - 1/2 Cup
Jeera - 1 tbsp
Green Chilli - 2

To Grind For Paruppu Urundai :

Toor Dal - 1/2 Cup
Hing - 1tbsp
Red Chilli - 4

For Seasoning:

Coconut Oil - 1tbsp
Mustard Seeds - 1tbsp
Urad - 1tbsp
Hing - 1tbsp
Fenugreek Seeds - 1tbsp
Curry Leaves - Few

Method Of Preparation:

- Soak  toor dal for 2 hours. Drain the water and take it in a bowl. Put toor dal in a mixer with red chillies, hing and salt.

- Grind it. It should not be fully grinded. Don't add water.

- Now make a small ball.

- Keep it in a idli pot for 3minutes.

- Now urundai is ready for MoreKuzhambu.

- Come to Morekuzhambu part.

- Grind the grated coconut, jeera and green chillies well. Take it in a bowl.

- Beat the curd well.

- In curd add Turmeric, hing, salt, coriander leaves, chilli powder and the grinded items.

- Mix it well.

- Keep kadai in the gas stove and make the flame in low until the end. Drop oil and put the mustard seeds, urad, hing, curry leaves and red chillies. Fry well until it turns into golden brown in color. Now pour morekuzhambu.

- Mix it slowly. Dont mix again and again.

-  Now put the prepared paruppu urundai. Keep the flame in low. Boil it for 5 to 8 minutes in a low flame.

- Mouth watering Paruppu Urundai Morekuzhambu is ready to serve.

- Here is an one more clip of Paruppu Urundai Morekuzhambu.

Homemade Carrot Halwa

Carrot Halwa, I love this sweet very much. After a long time, I was thinking to post this sweet to all. But today is the time to present to all my beloved viewers.

It is one of the Northern Indian Sweet item made with Carrot and Milk.

One of the easiest recipe. Sure you all love to prepare in your home itself. It take's around 45 minutes. You should have patience to prepare a yummy carrot halwa.

It will give an delicious taste to eat.

This Carrot Halwa has Vitamin A and makes skin to glow.

Here is an easy way to present in your Home.

Ingredients:

Carrot - 5
Milk - 2 cups
Sugar - 1/4 cup
Ghee - 5tbsp
Cashewes and Raisins - 10

Method Of Preparation:

- Keep pan in the gas stove. Pour Ghee and add grated carrot.

- Fry well for atleast 5minutes.

- Add  milk to the fried carrot and let it boil and make sure carrot is well cooked.

- It will be thicker and thicker.

- Add sugar now. Stir well till sugar becomes loose. Once the sugar is loose add ghee.

- While stiring carrot halwa should come like a ball shape. It will not stick into the pan.

- Fry cashews and raisins. Add this to the prepared Carrot Halwa.

- Now Homemade Carrot Halwa is ready to eat. You can eat this sweet when it hot and also in cold.




Note :

- Keep flame in low and allow carrot and milk to be thicken.

Simple Rasam (Method 2)

Enjoy the South Indian recipe. It is served as a soup or to a plain rice.

Ingredients:

Tamarind - Few

Tomato -1

Rasam Powder - 1 1/2 Spoon

Hing - 1 tbsp

Curry leaves - Few

Coriander Leaves - Few

Ghee/Oil - 1tbsp

Mustard Seeds - 1tbsp

Urad - 1tbsp

Salt - To Taste

Method Of Preparation:

- Soak tamarind for 10 minutes and chop the tomato. 

- Take tamarind pulp in a kadai and put chopped tomatoes into the tamarind pulp.

- Add rasam powder too.

- Keep kadai in the gas stove. Boil this for 10minutes. After it gets boiled switch off the gas.

- Again keep kadai and add ghee, mustard seeds, urad, hing and curry leaves.

- Saute well until it turns into golden brownish color.

- Add these to the boiled rasam.

- Garnish with Coriander Leaves.

- Yummy delicious rasam is ready to serve for plain rice.

Note:


- If you want to prepare paruppu rasam. After finishing the rasam. Add the boiled lentils to the prepared rasam.

- Now  paruppu rasam is ready.

Tomato Kochi / Thakkali Kochi

Tomato Kochi is very tasty and tangy. Sure you guys will love it..

It's a good side dish for Chappathi.

Here is my preparation of Tomato Kochi.

Ingredients:

Tomato - 5
Big Onion - 1
Green Chilli - 1
Chilli Powder - 1tbsp
Turmeric - 1tbsp
Sambar Powder - 1tbsp
Salt - To Taste

For tempering:

Oil - 5tbsp
Mustard Seeds - 1tbsp
Urad - 1tbsp
Curry Leaves - 10
Hing - 1tbsp

Method Of Preparation:

- Chop tomatoes, and onions well. Take it in a bowl.

- For Chilli you should cut in the middle part thats enough.

- Keep kadai in the gas stove and drop oil, put mustard seeds, urad, curry leaves, hing, chilli, onions, turmeric, chilli powder.

- Saute it well until it turns into golden brown in color.

- Put chopped tomatoes and fry well for 5 minutes, add salt now.

- Put sambar powder. Pour some oil. Fry well for 10 minutes.

- Now Tomato Kochi is ready for chappathi.

Poondu Kuzhambu

Poondu Kuzhambu is a pakka South Indian recipe and also it's a very famous dish in "Karaikudi". I have prepared it in my own style.

Just reminds me of my Mom's Preparation.

This turned out very tasty.

Ingredients:

Garlic - 15
Small Onion - 5 to 6
Turmeric - 1tbsp
Kuzhambu Powder or Sambar powder - 1 laddle
Salt - To taste
Tamarind - 1Small lemon size
Gingelly Oil
Tomato - 1 (Optional)
Coconut Milk - 1 Cup (Optional)

For Seasoning:

Chopped Small Onion - Few
Mustard Seeds -1tbsp
Urad -1tbsp
Hing -1tbsp
Fenugreek Seeds - 1tbsp
Curry Leaves - Few

Method Of Preparation :

-  Soak  tamarind for 15minutes.

- Keep kadai in the gas stove. Pour 2 tbsp of oil and put garlic, onions and turmeric together. If you want to add tomato add it now.

- Saute it for 2 minutes.

- Now pour tamarind pulp. Add salt and boil it for 10 minutes.

- After 10 minutes add  kuzhambu powder or sambar powder.

- Let them boil for another 10minutes. If you want to add the coconut milk add it now.

- While removing from flame pour 1tbsp of gingelly oil and leave for 1minute.

- After it gets boiled pour boiled kuzhambu into the clean kadai or clean vessel.

- Now keep kadai in the gas stove drop oil and put mustard seeds, urad, hing, chopped onions, fenugreek seeds and curryleaves.

- Saute it well until it turn into golden brown in color.

- Put the fried items into the prepared kuzhambu.

- Mix it slightly.

- Now Poondu Kuzhambu is hot to serve.