Sunday, August 9, 2020

Karuveppilai Kuzhambu / Curry Leaves Gravy

KARUVEPPILAI KUZHAMBU
This month is full of Poojas and festivals traditionally followed by huge spreads of festive food . This is the time when people who follow different types of health diets tend to enjoy their cheat meals to their heart's content . The sudden change in eating routine may cause certain gastrointestinal issues later. Karuveppilai Kuzhambu - a spicy and tangy curry leaf gravy - is a remedial dish to avoid such issues and also to set right the system.

                                                                            
INGREDIENTS
Curry leaves - 2 cups tightly packed ( washed and patted dry )
Coriander seeds - 1 tbsp
Bengal gram dal - 1 tbsp
Split black gram dal - 1 tsp
Red chillies -  3 ( broken )
Cumin seeds - 1 tsp
Asafoetida - 1 pinch
Tamarind - a marble size ball ( Soaked in warm water )
Salt - 1 tsp
Sesame oil - 1 tsp
Ghee or oil ( for seasoning ) -1/2 tsp
Mustard seeds - 1 pinch
METHOD
1. Heat oil in a pan and add the dals , coriander seeds , broken red chillies , cumin seeds and asafoetida  and roast till the ingredients emanate a pleasant aroma.
2. Add curry leaves and saute till the leaves wilt.

                                                                                              
3. Allow the ingredients to cool down and grind them together in a mixer .
4. Add the soaked tamarind and one glass of water to the ground mixture and once again blend together in the mixer.
5. Pour back the curry leaf and spice liquid into the pan .
6. Add salt and cook till it thickens into a Kuzhambu / gravy. ( The gravy should not be too thick like  chutney nor too runny like soup.)

                                                                                          
7. Splutter mustard seeds in 1/2 tsp of ghee or oil and pour it over the Kuzhambu / gravy.

                                                                              
Enjoy the flavoursome Karuveppilai Kuzhambu / Curry Leaves Gravy with a morsel of steaming hot rice at the beginning of a meal. 

Friday, July 24, 2020

Molake Menthya Tovvae / Mulai Kattiya Vendaya Paruppu / Sprouted Fenugreek Dal

MOLAKE MENTHYA TOVVAE / 
MULAI KATTIYA VENDAYA PARUPPU
Fenugreek seeds / Menthya / Vendayam have their own health benefits. Including these seeds in the diet helps in good digestion . Chewing 1/4 tsp of these seeds followed by drinking a warm cup of water alleviates flatulence. They are said to have lactogenic properties hence used in the preparation of postpartum diets. Soak a spoon of Fenugreek Seeds in a cup of warm milk and stir in a teaspoon of curd . Allow it to set overnight . Having the fresh 'Fenugreek Curd' along with the soaked seeds on an empty stomach in the morning cools down the body system . Sprouted Fenugreek Seeds are known as Molake Menthya in Kannada and Mulai Kattiya Vendayam in Tamil. These sprouts are as nutritious as all other sprouts and are especially rich in protein. Fenugreek Sprouts can be included in salads . They can be made into Kuzhambus or added to the batter while steaming Idlies or making Dosas. Here is a recipe where Fenugreek Sprouts are used in making a delicious Dal / Tovvae / Parupu.

 

INGREDIENTS
Fenugreek Sprouts - 1 cup
Split pigeon peas/ Tur Dal  - 1cup
Turmeric powder - 1/4 tsp
Onion ( Finely chopped ) - 1/2 cup
Tomatoes ( Chopped ) - 1/2 cup
Fresh ginger ( Finely chopped) - 1 tsp
Curry leaves - a few
Mustard seeds - 1 pinch
Cumin seeds - 1/4 tsp
Sambar Powder - 3/4 tsp
Salt - 3/4 tsp
Sesame oil - 2 tbsps
TO SPROUT THE FENUGREEK SEEDS
Wash and soak 1 cup of Fenugreek Seeds in clean water for 12 hours.
Drain the seeds and store them in an air tight container.
Leave the container in a warm place overnight.
Next morning you will see the sprouts.
Sprinkle little water if they look very dry , close the lid , shake well and leave it for another day to obtain longer sprouts.



Store in refrigerator for future use .
TO MAKE THE DAL
1. Pressure cook dal adding turmeric powder and 2 cups of water .
2. Heat oil in a kadai and splutter mustard seeds followed by cumin seeds .
3. Add ginger, curry leaves and chopped onion and saute till the onion turns golden in colour.
4. Stir in chopped tomatoes, followed by Sambar powder and salt .

                                                                                  
5. Cook till the tomatoes become mushy.
6. Add the Fenugreek Sprouts and stir for two minutes.

                                                                                   
7. Mash the cooked dal and add it to the kadai .
8. Add 1/2 cup of water, stir and bring it to a boil. ( Optional : Half a tsp of garam masala powder may be added at this stage )
9. Switch off flame when all the ingredients combine well.

                                                                   
Enjoy the Molake Menthya Tovvae / Mulai Kattiya Vendaya Paruppu / Sprouted Fenugreek Dal
with rice or chapaties  .