Pineapple-Morekuzhambu

#PineappleMorekuzhambu  #Pineapplemorekozhambu : #Pineapple is a tropical fruit whose scientific name is Ananas comosus. Pineapple has a distinct taste incomparable to any other fruit. Raw pineapple is 86% water, 13% carbohydrates, 0.5% protein and very very little amount of fat. 100 gm of raw pineapple gives 50 calories and rich source of manganese and vitamin C but insignificant amount of micronutrients. 
To know more about pineapple : Pineapple
The flesh of pineapple and its juice are widely used in culinary preparations all over the world. The cut pieces of pineapple are sold in road side snack shops in many countries. The slices dusted with black pepper powder and salt [ that too rock salt ] or red chilly powder & salt happen to be the most ideal way to consume this fruit. But our teeth would become more sensitive after tasting one or two pieces of pineapple due to its sour taste. It wouldn't be possible even to drink water after that. 
One of the tastiest pineapple I ever had was at Mathur Thottipalam in Nagarkoil district of Tamil Nadu way back in 2009 or so. I can still remember the taste.
The fresh juice extracted from pineapple is the next best way to enjoy this fruit. I have seen a special juice extractor machine in all juice shops in Kerala. The pineapple pieces are loaded at the top of the juicer and get juice at the bottom through a pipe in it. No water or any other ingredients have been added to it. The taste of the juice thus prepared happened to be heavenly with no extra ingredient.
Apart from juices I have tasted some dishes prepared from pineapple such as pineapple pudding, pineapple rasam, pineapple kesari and pineapple gravy.
I had tasted pineapple more kuzhambu or mor kuzhambu [ buttermilk gravy ] in many feasts of Kerala marriage. Their method of mor kuzhambu preparation is different. I have taken the idea but prepared pineapple mor kuzhambu [ more kuzhambu ] in my own way.

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 onion 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	Pineapple, cut into 1 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
1 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 pineapple cubes. Cook on slow flame till pineapple cubes become soft.
Add prepared masala, 3/4 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.
Heat over the stove until first few bubbles starts coming up.
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 pineapple morekuzhambu.
Pineapple morekuzhambu [ mor kuzhambu ] can also be mixed with rice and relished with any dry curry or  vegetable stir fry of your choice.

Note :

• After adding beaten curd into the kuzhambu the burner should be at SIM and turn off the stove just when it starts bubbling.

Other gravy recipes you might like to try

• Hover cursor over the picture to know the name of the recipe
• Click once on the picture to go to the post

Vadai Morekuzhambu	vendakkai Morekuzhambu	vazhaipoo kuzhambu
Aviyal	kadappa

For other sambar and kuzhambu varieties

Sambar & Kuzhambu

Pumpkin-Morekuzhambu

#PumpkinMorekuzhambu  [ #PoosanikkaiMorekuzhambu ] : #WhitePumpkin or commonly #Pumpkin is called #Poosanikkai in Tamil. Tasty Koottu, spicy sambar and marvelous #morekuzhambu can be prepared using pumpkin.
#Morekuzhambu is a special gravy prepared for lunch using #Curd adding specially ground masala and suitable vegetable. Pumpkin is one of the best suitable vegetables for morekuzhambu.
The taste of more kuzhambu 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 onion 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	Pumpkin, cut into 1 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
1 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
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.

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.

Take pumpkin cubes in a pressure cooker.
Add 1/2 Tsp salt. 1/4 Tsp turmeric powder and 1/2 cup of water.
Mix well and close it with weight on.
Pressure cook for a whistle.
Turn off the stove and immediately open after releasing the steam slowly.

Turn on the stove and keep the cooker on the stove over medium heat.
Add prepared masala, 3/4 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.
Heat over the stove until first few bubbles starts coming up.
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 is ready.
Mix dhal [ paruppu ] with hot rice adding 1/2 tsp of ghee and enjoy it with pumpkin morekuzhambu.
Pumpkin morekuzhambu can also be mixed with rice and relished with any dry curry or  vegetable stir fry of your choice.

Note :

• After adding beaten curd the kuzhambu the burner should be at SIM and turn off the stove just when it starts bubbling.

Other gravy recipes you might like to try

• Hover cursor over the picture to know the name of the recipe
• Click once on the picture to go to the post

Vadai Morekuzhambu	vendakkai Morekuzhambu	vazhaipoo kuzhambu
Aviyal	kadappa

Cauliflower Mushroom Pepper Gravy

#CauliflowerMushroomPepperGravy : Taking #cauliflower at least one serving per day will give us all necessary nutrients to the body. It has Vitamin C, B and K and minerals like phosphorous, magnesium, potassium and manganese.

Mushrooms are low calorie cholesterol free food. It contains an anti oxidant called Ergothioneine which boosts our body immune system. Moreover Selenium is found in large quantities in mushrooms which improves bone strength and also beneficial to teeth, hair and nails.
To know more on its medicinal benefits, read on
http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-mushroom.html

We have been using black pepper in our food since time immemorial for its spiciness and curative properties.
Here I used all these three ingredients to make a gravy without frying, adding any oil and cooked quickly to retain its nutrients.
Here comes the method.

Ingredients :
1 cup                                Cauliflower chopped
6 - 7                                 Mushroom, wash, pat dry & keep aside
1 small size                        Carrot, chop into 1/2 pieces [ optional ]
1/4 Tsp                             Salt
small quantity of coriander leaves.

Ingredients for Masala :
1/4 cup                              Coconut scrap
2                                       Green chilly
1 Tsp                                Black Pepper
4 cloves                             Garlic
1 Tsp                                 Cumin
1/2 Tsp                              Fennel
1/4 Tsp                              Coriander seeds [ optional ]
1/2 Tsp                              Khus khus [ poppy seeds ]
3                                        Cashew nuts
1/2 Tsp                              Salt
1 small size                        Onion

Take all these ingredients except onion and grind without adding water.
Then add 1/8 cup of water and grind into a smooth paste.
Now add onion and run for few seconds only.
Transfer into a bowl and keep aside.


To Temper :
1/2 Tsp                                       Cumin
1/2 Tsp                                       Oil

Method :
Take cauliflower and carrot in a pressure cooker.
Add 1/2 cup of water and 1/4 Tsp of salt.
Pressure cook for a whistle and release the steam immediately.
Open the lid.

Now chop mushroom nicely and add into the cooker.
Add the ground masala and 3/4 cup of water.

Turn on the stove and bring it to boil.
When it starts boiling reduce the flame to SIM position.

Let it simmer until the mushrooms become soft and the gravy becomes thick.

Transfer into a serving bowl.
Garnish with coriander leaves.
Temper 1/2 Tsp of cumin and transfer over the prepared gravy.

Tasty spicy cauliflower mushroom pepper gravy is ready.
This is an excellent side dish for poori, chappathy, roti and neerdosai.






Other recipes you might like to try

bhini masala curry

vegetable kurma

cauliflower tomato kurma

potato kurma

karamani [ cowpea ] curry

To try variety of dishes

Recipe Index

Ideas for Breakfast and Dinner

Tiffin Recipes

Red Greens Lentil

#RedgreensLentil is prepared with #redamaranth leafy vegetable and green gram. When we were living in Thiruvananthapuram, Kerala, India, this red amaranth is the only green leafy vegetables available and that too thick stemmed variety only. That is suitable only to prepare stir fry.

Red Amaranth [ Red Keerai ]

When we came to live in Raipur, Chhattisgarh, we saw plenty of tender red leafy vegetable in the market. But this one is shorter and tender variety. First we thought this one also tastes like the one that were available in Kerala. But to our surprise it was so tasty and we fell in love with this red keerai [ red amaranth leafy vegetable ].
This is suitable to prepare masiyal [ mashed greens ], koottu, and also added in chappathy & puri dough to get the red color and of course the nutrients also!!.
The nutrition facts of Amaranth
Amount per 100gm
Calories       371,              Fat      7g,
Potassium   508 mg,         Protein  14g
Iron           42%              Magnesium 62%

From the data given above it clear that this keerai is rich source of minerals. It is also a very good source of Vitamin A, C, Riboflavin, Vitamin B6, folate. So it is advisable to include this greens in our diet once or twice a week.
Here let me present a lentil preparation using this red keerai and green gram.

Red keerai Lentil

Ingredients :
1/4 cup                           Green gram dal
1 cup                              Red keerai [ Red Amaranth ]
1                                    Onion, chop nicely
2                                    Green chilly
1                                    Red Chilly
6                                    Curry leaves
1/4 Tsp                           Asafoetida
2 pinches                        Turmeric powder
3/4 Tsp                            Salt

To Temper :
1 Tsp                              Mustard seeds
1 Tsp                              Black gram split [ urad dal ]
1 Tsp                              Oil

Small amout of coriander leaves to garnish.

Method :
Wash keerai two or three times.
Chop nicely. Keep aside.

Wash and take green gram dal in a pressure cooker.
Add 1 cup of water.
Pressure cook for 1 whistle and then for 5 minutes at SIM.
Open only after it ran out of steam.

On another burner heat a kadai with oil over a medium flame.
Splutter mustard seed and then add split black gram.
Roast until black gram turns golden color.
Now add red chilly pieces, asafoetida, chopped green chilly pieces and curry leaves.
Saute for half a minute.
Then add onion and saute for 2 minutes.
Then add chopped tomato. Saute for a second.

Turn off the stove.
Open the cooker and transfer sauteed ingredients into the cooker.

Now add chopped red keerai also to the cooker and add 1/2 cup of water & salt.
Close and pressure cook for a whistle.
Turn off the stove and open immediately by keeping the cooker under running water.

Healthy & tasty lentil is ready.
Transfer into a serving bowl. Garnish with coriander leaves.

Red keerai Lentil

This red keerai lentil can be mixed with white rice and enjoyed with any kara curry.



some more recipes you might like to try

Palak Masiyal

Red Greens Dhal Masiyal

Red Greens masiyal

venthaya keerai Lentil

venthaya keerai paruppu

For other tasty dishes

Recipe Index

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index