More Kulambu

More kulambu is another famous recipe in the southern states, in the north, it is called kadi, though the basic ingredient in both are buttermilk, the other masalas vary a lot. Each one has its unique taste.

INGREDIENTS

buttermilk or sour curd beaten well 1 big cup ( it all depends on for how many people one needs to make)

green chilies 4-5 or as per taste

fresh coconut grated 1 cup

jeera  1 tsp

urad dal 1/2 tsp

chana dal 1 tsp

coriander seeds  1 tsp

methi seeds 1/3 tsp

hing little

turmeric pdr  1/4 tsp

oil  1 tsp

mustard seeds  1 tsp

curry leaves 1 sprig 

salt to taste

cooked vegs- potato/ white/ yellow pumpkin, fried lady fingers, arbi( cola-cassia) last I never like in this recipe, but many love it.

METHOD

grind together coconut, green chilies, dals, coriander seeds, methi, jeera well adding water to make a smooth thick paste.

Cook whatever vege you like in a pan, adding just enough water, turmeric pdr and salt needed for the vege, then to the cooked veges, add the ground paste, mix well, boil it well .Then add buttermilk/ beaten curd, add enough water and bring to a boil, switch off, for tempering, add oil in a small kadai, add mustard seeds, hing, chopped curry leaves, pour over the more kulambu, cover it. 

Serve this with hot rice, dry veges of your choice, usually yam, raw banana, roasted arbi, fried lady finger goes well with this. 

Note- if adding fried ladyfinger, add it last after boiling the coconut paste with water, add buttermilk, turmeric pdr, salt as it boils, add the fried bhindi, then season, cover, then serve after few minutes, as the bhindi gets the flavours of the masala.

 

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Bhindi / lady finger / okra chutney

 INGREDIENTS AND METHOD

heat oil 2 tsp

add urad dal 1 tsp

chana dal 1 tsp coriander seeds 1 tsp

jeera ½ tsp

methi ¼ tsp

dry red chilies 5 roast on low flame powder well

 

heat 2 tbsp oil

add 5 crushed garlic, fry till golden add

bhindi 2 cups cut into small pieces, mix well, spread it evenly in the pan for it to fry

occasionally turn so that it evenly fries well, then add

tomato chopped 1

turmeric pdr ¼ tsp

tamarind 1 tsp fry well add to  the masala pdr grind to a smooth paste

 

heat oil 2 tbsp

add mustard seeds 1 tsp

urad dal 1 tsp 

hing, curry  leaves, add the ground paste fry till it changes colour and the oil comes out

remove, bhindi chutney ready to eat

 

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips 

 

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Crispy Bhindi/ lady finger/ okra Pakoda

Ingredients

 12 medium Bhindi/ lady finger / okra 

1/2 Cup Besan

 1/2 Cup Rice flour  

2 medium Green chilies or to taste

Red chili powder to taste

1/4 tsp Turmeric pdr

1/2 tsp Coriander powder  

1/2 tsp Cumin/ jeera powder

1/2 tsp Amchur powder

a pinch of Hing

Salt to taste

Oil 1/2 cup for frying

1 tbsp Coriander leaves 

 

METHOD

Finely chop clean and dry bhindi into thin slices. Take a mixing bowl and add chopped bhindi, finely sliced green chilies, and all the spices to it.

Further, add besan and rice flour and combine all the ingredients well. Squeeze the mixture out so that bhindi leaves out water and leave it for 10 minutes.

If you feel the mixture is too dry, sprinkle little water on it. Take small dough-sized balls and drop them into the hot oil.

Fry it on medium flame and occasionally stir till it turns crisp and golden brown.

Serve it hot and enjoy.

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips 

 

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

Cooking Tips- 1

1)  To reduce bitterness of methi / fenugreek leaves, soak in water, add ½ tsp of salt for 2 cups of leaves, stir well, cover and leave it aside for 15 minutes, drain, wash well, it is ready to use.

2) To peel garlic easily- soak the pods in hot water for 10-15 minutes covered. Remove the lid, rub with your hand, it will peel easily. OR you can remove garlic pods separate them, spread about 15-20 on the microwave or microwave-safe plate, micro high for 10-15 seconds, it depends on the power of your microwave and also the voltage, if voltage is low, it may need few more seconds.

3) For crisp lady's finger/ bhindi/ okra- season and fry for some time, add ½ tsp of dry mango pdr, then add turmeric pdr, chili pdr, cook it uncovered, once it is 3/4 cooked, add salt, stir well, keep low flame, stir from time to time.  OR

If you want to make bhindi with less oil, then I add bhindi, jeera, oil, turmeric pdr, little hing and chili pdr, stir them well, microwave on high covered for 3 minutes, remove, stir and cover for another 3 minutes. Mostly by then if voltage is good, it should be 3/4 cooked, if yes, then add salt, cook now without covering according to how crisp you want.

4) For green chutney to retain its colour, add 1 tbsp of curd along with coriander leaves, green chilies, raw mango and salt. It also enhances its taste.

5)For spinach/ palak to retain its green colour, blanch it for a minute, drain and soak in ice cold water to stop the cooking process for 3-4 minutes, drain and use.
 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement