Vendaikkai-Morekuzhambu

#VendaikkaiMorekuzhambu : #Morekuzhambu is prepared using curd, vegetables and specially made coconut masala. Here vendaikkai [ ladies finger ] is used to prepare this morekuzhambu.
Now let us see the method of preparing Vendaikkai morekuzhambu.

Ingredients :
10	Vendaikkai, chop into 1 inch pieces
1 cup	Curd
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
1/2 Tsp	Salt
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
10	Curry leaves

Method :

Soak gram dhal and rice in a small bowl with 1/4 cup of water for an hour.
After it get soaked up, take all the given ingredients for masala in a mixer grinder and grind into a smooth paste.
Keep aside.

Beat the curd with a spoon to make it a smooth liquid. Keep aside.

Take a tsp of oil in a kadai and keep on a slow flame.
Add a pinch of turmeric and enough salt for the amount of ladies finger taken.
Saute for few seconds.
Close with a lid and cook till the vegetable becomes soft.

Add the masala after vedakkai cooked well & allow to cook till the masala loses its raw smell

Keep the flame at SIM & add curd and cook for 5 minutes.
Adjust salt. When ready transfer into a serving bowl.

Heat a kadai on a stove over medium flame with a tsp of oil.

First splutter mustard seeds after the oil becomes hot.

Then add red chilly pieces, cumin seeds and urad dhal in the order.

Add asafoetida powder and curry leaves after urad dhal changes to golden color.

Turn off the stove and pour the tempering over the morekuzhambu.

Hot n spicy morekuzhambu is ready to serve!!

Take hot white rice in a plate, add two to three ladle morekuzhambu and relish with any curry or pappad. 
This kuzhambu is one of the best side dish for hot paruppu sadam ( dhal rice ).

Other gravy recipes you might like to try

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Vadai Morekuzhambu	Suraikkai Morekuzhambu	Aviyal
kadappa	vazhaipoo kuzhambu

Cooked-Rice-Coriander-Pancake

#CookeRiceCorianderPancake : I usually cook rice just enough for me and my husband for lunch. The other day he couldn't come back from work for lunch. So some left over cooked rice was there. He doesn't like to take rice for dinner. When I was scratching my head what to do with the left over rice, my dear daughter gave me this idea. I immediately swung into action and prepared spicy healthy green pancake.
Now I would like to present before you how I made those pancakes.

Ingredients:
1 cup	Cooked Rice
1/4 cup	Rice flour
1/4 cup	Amaranth flour [ optional ]
1/4 cup	Mint leaves
1/2 cup	Coriander leaves
8 to 10	Spinach leaves
3 or 4	Green chilly [ adjust ]
1 Tsp	Cumin seeds
1 Tsp	Salt

Oil to spread dough on a plastic sheet and to make pancakes.

Method :

Wash all the leaves and take in a mixie jar.

To that add green chilly, cumin, salt and grind coarsely.

Now add rice and grind into a smooth paste.

Transfer into a wide mouthed vessel.

Now add rice flour and amaranth flour.
Adjust salt.

Knead into a slightly tight dough.

If the dough seems to be soggy, then add some more rice flour.

Divide equally into a big palm sized balls.

Heat a tawa on a stove over a medium flame.

Take a banana leaf or a clean & dry plastic sheet.

Apply oil over it.

Spread the dough into a pancake by hand after greasing fingers with oil.

Transfer the pancake gently over the oiled tawa.

Sprinkle some oil over the pancake.

Cook well on both sides.

Transfer on to a serving plate.

Repeat the process to make other pancakes also.

Relish with any chutney or with tomato sauce.

You might like to try

Kodi Pasalai Adai

Vazhaipoo spinach..

Pesarattu

Arisi Roti

Kezhvaragu Adai

Neer-Dosai

#NeerDosai : It has been a very very long time since I made neer dosai. Neer dosai is one of the favorite #dosa of my dear daughter. I learned the method of preparation through her friend. The other day Chef Venkatesh Bhat made this dosai on one of his TV shows. So I decided to make it for breakfast after watching his show.
Here comes the recipe.
18 - 20 dosai can be prepared.

Ingredients :
2 cup	Raw Rice
1/2 cup	Coconut scraping
2 Tsp	Salt
1 Tsp	Sugar

Oil to make dosai.

[ I used gingelly oil { til/sesame oil} which gives a nice aroma and taste to the dosai. ]

Method :
Wash rice thoroughly 2 to 3 times.
Then soak for 3 hours adding enough water.
After 3 hours grind soaked rice and coconut into a very very smooth batter.
Add salt, sugar and mix well.
The batter is should be watery. No need to ferment.
Dosa can be prepared immediately.

Heat a tawa on a stove over medium flame.
Spread oil on the tawa.
When tawa becomes hot make dosai by pouring batter from rim of the tawa to its center.

Sprinkle oil over the dosai.
Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.
Gently spread the oil using dosa ladle that we had sprinkled earlier over the top of the dosai.
Otherwise the dosai would become dry and develop cracks.


Transfer on to a serving plate.
In the same way make dosai one by one.



Serve hot with tomato sambar or tomato chutney or garlic chutney.

You might also like to try

Varagarisi Neer dosai

Thinai Neer dosai

Cholam dosai

Masaal dosai

Thinai maavu dosai

For Dosai recipes click the link given below

Dosai varieties