This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu and Appa Ramachandran for the photos!
Our life styles have drastically changed in recent years and it is becoming more and more difficult to make a healthy and balanced diet on a daily basis. Many prefer to eat a quick snack in the morning rush neglecting their health and dietary needs. Mixed vegetable salad with fresh vegetables, fruits, beans, nuts and seeds makes a nutritious one bowl meal which can be fixed quickly. Addition of Millets makes the salad a wholesome, nutritious and delicious meal in itself.
Proso millet/Baragu/Pani varagu - 1/4 cup
Mixed vegetables (chopped) - 2 cups
(I have used cucumber, onion, tomatoes, radish, capsicum and apple)
Peanuts (boiled) - 2 tbsps
Moong beans (soaked) - 2 tbsps
Sesame seeds (Roasted) - 1 tbsp
Olive oil - 2 tbsps
Salt - 1/4 tsp
Powdered jaggery - 1/4 tsp
Pepper powder - 1 pinch
Lime - 1/2
1.Wash and drain Proso millet.
2. Cook the millet with 1 cup of water adding a pinch of salt and 1/4 tsp of olive oil on low flame.
3. Cool the cooked millet and fluff it up.
4. Gently combine the chopped vegetables, moong beans, boiled peanuts and the cooked millet together.
5. Whisk together the remaining olive oil, salt, powdered jaggery, pepper powder and the juice of lime.
6. Pour it on the salad and shake well until it blends well.
7. Garnish with roasted sesame seeds and chopped coriander leaves.
Enjoy the Baragu Vegetable Salad at any time of the day!
Kara kuzhambu is a traditional south Indian gravy usually prepared to go with Idlies, Dosas and Appams. I am always after people who are good cooks to obtain their recipes. My nephew's young wife is a very good cook and she is especially proficient in making Kara Kuzhambu. I was pestering her for the recipe from the day I landed at Portland.Though she gave me the know how, I some how never got the opportunity to taste her Kara Kuzhambu during our two months stay there due to our hectic schedule. The sweet girl was right on time for dinner with a bowl of Kara Kuzhambu on the eve of our departure to India. I was bowled over by the delicious and flavoursome Kara Kuzhambu thoughtfully and lovingly prepared by her.
INGREDIENTS TO MAKE THE KUZHAMBU POWDER
Coriander seeds - 2 tbsps
Cumin seeds - 1 tsp
Pepper corns - 1/4 tsp
Red chillies - 5
Asafoetida - 1 pinch
Curry leaves - 1/4 cup
Sesame oil - 1/ 4 tsp
TO MAKE THE KUZHAMBU POWDER
Heat 1/4 tsp of oil in a pan and add coriander seeds, red chillies, pepper corns and cumin seeds. Roast till you get a flavoursome aroma. Add asafoetida and curry leaves and roast till the leaves become crunchy.Cool the roasted ingredients and then blend into a powder.
INGREDIENTS FOR MAKING KARA KUZHAMBU
Field beans - 1 cup ( Fresh ones are best. When they are out of season pre soaked and cooked dried field beans can be used)
Drumsticks - 2 (Cut into 2 inch pieces)
Tamarind - a small plum size ball
Salt - 1 tsp
Turmeric powder - 1 pinch
Chilly powder - 1/4tsp
Sesame oil - 2 tbsps
Mustard seeds - 1 pinch
Curry leaves - a few
Tomato - 1 big (Chopped)
Onion - 1 big (Chopped)
Garlic cloves - a few
Fresh coconut gratings - 2 tbsps
1. Soak tamarind in warm water and extract the juice.
2. Heat 1 tbsp of sesame oil and saute the chopped onion and garlic till they become glassy.
3. Add the chopped tomatoes and cook till the tomatoes become soft and allow to cool.
4. Blend the onion, tomatoes and garlic with fresh coconut gratings and the kuzhambu powder into a smooth paste.
5. Heat the remaining oil in a kadai and add mustard seeds.
6. When the mustard seeds splutter add the curry leaves followed by field beans and chopped drumstick pieces.
7. Add the tamarind juice, salt, turmeric powder and chilly powder, and cover and cook till the vegetables are done.
8. Add the ground tomato,onion and kuzhambu powder paste and cook till the masala blends well with the kuzhambu.
9. Add more water if the kuzhambu is too thick to adjust the consistency.
10. Cook for two more minutes and switch off flame.
Enjoy the flavoursome Mochai Murungai Kara Kuzhambu with aappams, idlies, dosas or even with steaming hot rice.
I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.
Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.