Katharikkai-Morekuzhambu

#KatharikkaiMorekuzhambu #BrinjalMorekuzhambu : #Katharikkai is called #Brinjal in English and also known as #Eggplant. It is one of the vegetables suitable for preparing sambar, kuzhambu, kootu, dry curry, masala curry, kurma, chutney, mixed rice and so on. It is also one of the most suitable vegetables apart from bottle gourd and pumpkin to prepare a tasty mor kuzhambu.

The method of preparing Katharikkai mor kuzhambu is just the same way as that of any other mor kuzhambu. But the way of cooking brinjal slightly differs from others.

The taste of #morekuzhambu [ #morkuzhambu ] varies with the taste of the curd and also on the vegetable taken. But the gravy comes out good only with fresh curd or slightly sour curd.

There are five stages to prepare a tasty #morekuzhambu

• Beat the curd adding 1/4 tsp of asafoetida and crushed ginger
• Grind coconut, cumin, chilly and soaked gram dhal & rice along with other ingredients into a smooth paste
• Boil the vegetable
• Finally simmer boiled vegetable adding prepared coconut paste and then curd
• Temper mustard seed, cumin seed, split black gram, broken red chilly, asafoetida and curry leaves

Ingredients :
1 cup	Curd
small piece	Ginger
2 pinch	Asafoetida powder
2 or 3	Katharikkai, chop into 1 in, long pieces
1/4 Tsp	Turmeric powder
2 Tsp	Oil
1 Tsp	Salt [ Adjust ]
For masala :
3 Tsp	Grated Coconut
1 Tsp	Gram dhal
1/2 Tsp	Raw Rice
11/2 Tsp	Cumin seeds
1/2 Tsp	Coriander seeds
4 or 5	Black pepper
2 Cloves	Garlic
4 or 5	small Onion or
1 small size	Onion
2 or 3	Green chilly [ Adjust ]
10 to 15	Curry Leaves [ Optional ]
1 or 2	Red chilly [ Adjust ]
small piece	Ginger
small piece	Turmeric tuber [ optional ]
1/4 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1 Tsp	Urad dhal
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
20	Curry leaves
1 Tsp	Oil

Coriander leaves to garnish.

Method :
Soak gram dhal and raw rice half an hour before starting to prepare morekuzhambu [ mor kuzhambu ].

Beat curd with a ladle or spoon to make it smooth.
Add smashed ginger piece & asafoetida powder and keep aside.

Take all the ingredients for masala in a mixer grinder jar and grind without adding water.

Then add water and grind into a fine paste.
Transfer into a bowl and keep aside.

Heat a kadai on a stove over slow flame.
Add 2 Tsp of oil and put chopped pieces of katharikkai, a pinch of turmeric powder & salt.
Saute for a minute and cook it closed on slow flame till katharikkai pieces become soft.
Add prepared masala, 1 to 1 1/4 cup of water and mix well.
Allow to simmer for 5 minutes or until the raw smell goes off.

Now completely reduce the flame and add beaten curd.
Adjust salt and mix well.
Simmer over the stove until first few bubbles starts coming up.
Tear five to six curry leaves and put them on boiling kuzhambu.
Turn off stove and transfer into a serving bowl.

Keep a kadai with oil on a slow flame.
When the oil becomes hot crackle mustard seeds.
Then add cumin and then chilly pieces.
Now add urad dhal.
Add curry leaves and asafotida after urad dhal turns golden color.
Pour tempered ingredients over more kuzhambu.
Garnish with chopped coriander leaves.

Tasty tasty more kuzhambu is ready.
Mix dhal [ paruppu ] with hot rice adding 1/2 tsp of ghee and enjoy it with Katharikkai morekuzhambu.
Katharikkai morekuzhambu [ mor kuzhambu ] can also be mixed with rice and relished with any dry curry or  vegetable stir fry of your choice.

Other recipes you might like to try

Papaya Pineapple Salad

Papaya Carrot Salad

Papaya Soup

You might like to try

Vadai Morekuzhambu	Vazhaipoo paruppu urundai kuzhambu	vazhaipoo kuzhambu
Aviyal	kadappa

For other sambar and kuzhambu varieties

Sambar & Kuzhambu

Kuzhipaniyaram-with-Broccoli

#KuzhipaniyaramWithBroccoli : #Broccoli belongs to a family called cruciferous vegetables and the family is scientifically called  Brassicaceae family [ also called Cruciferae ]. Some of the cruciferous vegetables are cabbage, cauliflower, kale, brussels sprouts and similar green leaf vegetables.
#Broccoli is rich in minerals, vitamins, fiber and low in calories.
It is tasteless and flavorless. It takes very less time to cook. So I included chopped broccoli with capsicum & spinach to prepare a healthy and tasty #kuzhipaniyaram.

Ingredients :
1 1/2 cup	Idli Batter [ Idli maavu ]
1 Tbsp	Rawa [ Sooji ]
1 Tsp	Gram dhal
1 Tsp	Black gram split
1	Onion, chop nicely
1/4 cup	Broccoli chopped nicely
1/4 cup	Capsicum chopped nicely
1/4 cup	Spinach chopped nicely
1 Tsp	Cumin seeds
1 Tsp	Crushed black pepper
1/2 Tsp	Salt [Adjust]
4 - 5 Tsp	Groundnut oil

Method :
Take Idli maavu [ Idli batter ] in a vessel just half an hour before starting to prepare broccoli kuzhi paniyaram.
Add rawa, gram dhal, split black gram and salt.
Mix well and set aside.

After half an hour heat kuzhipaniyarakal [ tawa ] on a stove over medium flame.
Add all chopped item, cumin seeds and freshly crushed pepper.
If required add little water to attain the idli batter consistency.
Mix well and adjust salt.

Pour a small amount of oil in each pit of the kuzhipaniyarakal.
Wait till oil starts fuming.
Then fill each pit with prepared broccoli kuzhipaniyara batter till three fourth height.
Sprinkle some oil over the kuzhipaniyaram.
Wait till the edges start turning slightly golden brown.
Flip each kuzhipaniyaram with a slender spoon or a steel rod.
Cook on slow flame till both sides turn golden brown in color.
Transfer into a serving bowl once its done.

Again repeat the same process to make another batch of kuzhipaniyaram.

Enjoy hot Kuzhipaniyaram with Mint Chutney or any 

spicy chutney of your choice.

You may also like to try

Kuzhi Paniyaram

Thinai Kuzhi Paniyaram

Thinai Sweet Kuzhi Paniyar

Spinach Poori

Kodi pasalai dhal

For other Tiffin varieties

Tiffin Recipes


For other Chutney varieties

Chutney Recipes

Beetroot-Leaf-Poriyal

#BeetrootLeafPoriyal : Generally we get #beetroot without leaf in markets. But even if we get beetroot plant with its leaves, we used to discard them. But the leaves of the #beetrootplant along with its thick stem are edible. We can prepare #poriyal [ #StirFry ] just the same way as we do with any other vegetable or greens.

Ingredients :
2	Beetroot Plants
1 small size	Onion, chop nicely
1 or 2	Red chilly
1/2 Tsp	Mustard seed
1/2 Tsp	Black gram split
3 Tsp	Coconut scrapings
1/2 Tsp	Oil
1 Tsp	Salt [ Adjust ]

Small quantity of coriander leaves to garnish [ optional ]

Method :
Remove stem and leaves from the beetroot plant.
Keep aside beetroot for future use.
Wash the leaves in water two or three times.
Chop stems nicely and keep aside.
Chop the leaves aslo nicely.

Heat a kadai with oil on a stove over low flame.
Crackle mustard seeds once oil starts fuming and then add broken red chilly pieces & black gram split and roast till black gram turns golden color.
Now add onion and saute for few seconds.
Then add chopped stem pieces and saute for a minuute.
Finally add chopped beetroot leaves and salt.
Mix well and close with a lid till its done.
Add coconut scrapings when the stem and leaves become soft.
Adjust salt and saute for a minute or two.
Transfer into a serving bowl.
The color of beetroot changes the color of all the ingredients into red.
Garnish with coriander leaves.
Healthy Red poriyal is ready to relish.

Goes well with hot white rice mixed with sambar or 

rasam. 

You might like to try

Kusum greens stir fry

Mullangi keerai stir fry

Beetroot Poriyal

kadappa

vazhaipoo kuzhambu

For Stir fry and dry curry

Curry Index

For Dishes related to Lunch

Lunch Index

For variety of Dishes

Recipe Index

Papaya-Morekuzhambu

#PapayaMorekuzhambu #PapayaMorkuzhambu #PapaliKaiMorkuzhambu : In this recipe #Papaya i.e., #RawPapaya or #UnripePapaya or #GreenPapaya has been used. #RawPapaya is called #Papalikai in Thamizh. It is full of nutrients that helps in controlling our digestive system. It has anti amoebic and anti parasitic property. It is very helpful to cure indigestion, acid reflux, constipation, irritable bowel syndrome, heart burn and gastric problem. 
More often I used to prepare salad from #GreenPapaya along with other vegetables. This time prepared #morkuzhambu [ #morekuzhambu ] using #Rawpapaya.

The taste of #morekuzhambu [#morkuzhambu ] varies with the taste of the curd and also on the vegetable taken. But the gravy comes out good only with fresh curd or slightly sour curd.

There are five stages to prepare a tasty #morekuzhambu

• Beat the curd adding 1/4 tsp of asafoetida and crushed ginger
• Grind coconut, cumin, chilly and soaked gram dhal & rice along with other ingredients into a smooth paste
• Boil the vegetable
• Finally simmer boiled vegetable adding prepared coconut paste and then curd
• Temper mustard seed, cumin seed, split black gram, broken red chilly, asafoetida and curry leaves

Ingredients :
1 cup	Curd
small piece	Ginger
2 pinch	Asafoetida powder
150 gms	Raw Papaya, cut into 3/4 in. cubes
1/4 Tsp	Turmeric powder
1 Tsp	Salt [ Adjust ]
For masala :
3 Tsp	Grated Coconut
1 Tsp	Gram dhal
1/2 Tsp	Raw Rice
11/2 Tsp	Cumin seeds
1/2 Tsp	Coriander seeds
4 or 5	Black pepper
2 Cloves	Garlic
4 or 5	small Onion or
1 small size	Onion
1 or 2	Green chilly
1 or 2	Red chilly
small piece	Ginger
small piece	Turmeric tuber [ optional ]
1/4 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1 Tsp	Urad dhal
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
10	Curry leaves

Coriander leaves to garnish.

Method :
Soak gram dhal and raw rice half an hour before starting to prepare morekuzhambu [ mor kuzhambu ].

Beat curd with a ladle or spoon to make it smooth.
Add smashed ginger piece & asafoetida powder and keep aside.

Take all the ingredients for masala in a mixer grinder jar and grind without adding water.

Then add water and grind into a fine paste.
Transfer into a bowl and keep aside.

Heat a kadai on a stove over slow flame.
Add 1/4 cup of water. Then put a pinch of turmeric powder, 1/4 Tsp salt and raw papaya [ papalikai ] cubes. Cook on slow flame till papaya cubes become soft.
Add prepared masala, 1 to 1 1/4 cup of water and mix well.
Allow to simmer for 5 minutes or until the raw smell goes off.

Now completely reduce the flame and add beaten curd.
Adjust salt and mix well.
Simmer over the stove until first few bubbles starts coming up.
Tear five to six curry leaves and put them on boiling kuzhambu.
Turn off the stove and transfer into a serving bowl.

Keep a kadai with oil on a slow flame.
When the oil becomes hot crakle mustard seeds.
Then add cumin and then chilly pieces.
Now add urad dhal.
Add curry leaves and asafotida after urad dhal turns golden color.
Pour tempered ingredients over more kuzhambu.
Garnish with chopped coriander leaves.

Tasty tasty more kuzhambu [ mor kuzhambu ] is ready.
Mix dhal [ paruppu ] with hot rice adding 1/2 tsp of ghee and enjoy it with papaya morekuzhambu.
Papaya morekuzhambu [ mor kuzhambu ] can also be mixed with rice and relished with any dry curry or  vegetable stir fry of your choice.

Other Papaya recipes you might like to try

Papaya Pineapple Salad

Papaya Carrot Salad

Papaya Soup

You might like to try

Vadai Morekuzhambu	Vazhaipoo paruppu urundai kuzhambu	vazhaipoo kuzhambu
Aviyal	kadappa

For other sambar and kuzhambu varieties

Sambar & Kuzhambu